I went to a family reunion this weekend and my cousin Dodie brought this dip. It was delicious! Thanks, Dodie. It was good to see you again, too!
½ c. instant potato flakes
½ c. milk
1 c. light sour cream
4 oz. light cream cheese, softened (Neufchatel)
2 green onions, sliced & divided
1 c. sharp cheddar cheese, reduced fat
2 T. real bacon bits
1 box toasted chips, to dip
Preheat oven to 350º. Mix potato and milk and let stand 5 minutes to absorb. Add sour cream, cream cheese & one of the onions. Spoon into baking dish and sprinkle with cheese and bacon bits.
Bake 15-20 minutes until cheese is melted and dip is heated through. Sprinkle with remaining onion and serve with crackers.
Monday, September 28, 2009
Monday, September 21, 2009
Pear Pie
My cousin Patty got this recipe from her daughter-in-law, Rene`. It is absolutely delicious!
Crust for a double crust pie
6 c. pears, peeled, pitted, and sliced
½ - ¾ c. sugar (depending how sweet you want it)
3-5 T. of flour (depending on thickness desired)
In a large mixing bowl, stir together the sugar and flour. Add the fruit and toss until the fruit is coated with the sugar mixture. You can add more sugar and/or flour here depending how the taste and texture is. Transfer into a pastry lined 9-inch pie plate and then cut slits in top crust. Seal and flute edge. Cover edges with foil and bake in 375º oven 25 minutes. Remove foil. Bake 20-25 minutes for or until the top is golden brown and fruit is tender.
If you're making this for a crowd, roll out crust (I used a single recipe) to fit a cookie sheet with rim. Put pear mixture into crust and top with crumb topping*. (I used 1 T. flour and it was fine). Bake at 375º about 30 minutes until topping starts to brown and pears are bubbling.
* Crumb topping:
1 c. flour
1 c. brown sugar
1 c. oatmeal
1 tsp. cinnamon
1 stick butter
Put in food processor until mixture is crumbly. Sprinkle on top of pears.
Crust for a double crust pie
6 c. pears, peeled, pitted, and sliced
½ - ¾ c. sugar (depending how sweet you want it)
3-5 T. of flour (depending on thickness desired)
In a large mixing bowl, stir together the sugar and flour. Add the fruit and toss until the fruit is coated with the sugar mixture. You can add more sugar and/or flour here depending how the taste and texture is. Transfer into a pastry lined 9-inch pie plate and then cut slits in top crust. Seal and flute edge. Cover edges with foil and bake in 375º oven 25 minutes. Remove foil. Bake 20-25 minutes for or until the top is golden brown and fruit is tender.
If you're making this for a crowd, roll out crust (I used a single recipe) to fit a cookie sheet with rim. Put pear mixture into crust and top with crumb topping*. (I used 1 T. flour and it was fine). Bake at 375º about 30 minutes until topping starts to brown and pears are bubbling.
* Crumb topping:
1 c. flour
1 c. brown sugar
1 c. oatmeal
1 tsp. cinnamon
1 stick butter
Put in food processor until mixture is crumbly. Sprinkle on top of pears.
Monday, September 14, 2009
Broccoli Souffle
My neighbor, Diane, brought me a sample of this and it was so tasty I asked for the recipe.
1 c. cottage cheese
3 eggs
1 ½ c. cooked broccoli, chopped
3 T. flour
¼ c. butter
1 c. sharp cheddar cheese, grated
Salt & pepper to taste
1 T. minced onion
Heat oven to 350º. Place cottage cheese in bowl; add eggs and blend well. Add broccoli & blend again. Sprinkle flour on top and mix well. Add butter and ½ of the cheese, salt, pepper and onion. Mix well. Put into greased 1 qt. soufflé dish* and sprinkle remainder of cheese on top. Bake 30-40 minutes or until it tests done. Serves 4-6.
I made this today and didn't have enough broccoli so I added some spinach. I also topped it with a new shredded cheese called Artisan Authentic Mexican by Sargento and it was delicious!
*I used a 9" square casserole dish and it worked fine.
Look for pear recipes next week.
1 c. cottage cheese
3 eggs
1 ½ c. cooked broccoli, chopped
3 T. flour
¼ c. butter
1 c. sharp cheddar cheese, grated
Salt & pepper to taste
1 T. minced onion
Heat oven to 350º. Place cottage cheese in bowl; add eggs and blend well. Add broccoli & blend again. Sprinkle flour on top and mix well. Add butter and ½ of the cheese, salt, pepper and onion. Mix well. Put into greased 1 qt. soufflé dish* and sprinkle remainder of cheese on top. Bake 30-40 minutes or until it tests done. Serves 4-6.
I made this today and didn't have enough broccoli so I added some spinach. I also topped it with a new shredded cheese called Artisan Authentic Mexican by Sargento and it was delicious!
*I used a 9" square casserole dish and it worked fine.
Look for pear recipes next week.
Monday, September 7, 2009
Frank’s Zucchini & Sausage
My neighbor's son made this and it was so delicious I had him give me the recipe!
1 ½ # Italian sausage patties
2 c. chopped celery
1 c. chopped onion
2 # zucchini, chopped
1 28-oz. can tomatoes, chopped (use juice)
1 tsp. salt
1 tsp. sugar
½ tsp. basil
1 tsp. Italian seasoning
½ tsp. garlic powder
1 tsp. oregano
1 beef bouillon cube
½ tsp. hot pepper
½ tsp. black pepper
2 green peppers, chopped
Grated Italian cheese
Fry the sausage until brown, breaking up large pieces. Drain and set aside. Add celery and cook for 10 minutes. Add the rest of the ingredients up to the green peppers and simmer until tender, about ½ hour. Add peppers and cook about 10 minutes, until tender. Serve with Italian grated cheese and a loaf of Italian bread!
1 ½ # Italian sausage patties
2 c. chopped celery
1 c. chopped onion
2 # zucchini, chopped
1 28-oz. can tomatoes, chopped (use juice)
1 tsp. salt
1 tsp. sugar
½ tsp. basil
1 tsp. Italian seasoning
½ tsp. garlic powder
1 tsp. oregano
1 beef bouillon cube
½ tsp. hot pepper
½ tsp. black pepper
2 green peppers, chopped
Grated Italian cheese
Fry the sausage until brown, breaking up large pieces. Drain and set aside. Add celery and cook for 10 minutes. Add the rest of the ingredients up to the green peppers and simmer until tender, about ½ hour. Add peppers and cook about 10 minutes, until tender. Serve with Italian grated cheese and a loaf of Italian bread!
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