We really like this recipe. It sounds a little strange, but all the flavors mix together nicely. Alivia LOVES the shrimp in it.
2 c. penne/rotini pasta
1 bunch asparagus spears, cut into 1" pieces
Peel, devein & clean:
1 lb. medium shrimp, raw
Make dressing, by mixing:
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
1/4 c. vinegar
3 T. water
**Shake vigorously in sealed container.
Then add:
1/4 c. water
1/4 c. olive oil
1/4 c. feta cheese
1. Cook pasta according to package direction, drain; pour into large bowl; drizzle with a little of the dressing & cover.
2. Cook asparagus in 1 T. of dressing in large non-stick skillet on medium heat for 3 minutes, stirring frequently.
3. Add shrimp to skillet & cook 5 minutes longer, or until shrimp are pink and asparagus is tender-crisp.
4. Pour shrimp & asparagus mixture over pasta; add 1/2 the remaining dressing & feta cheese. Toss lightly.
5. Serve immediately, or refrigerate and serve chilled. (We prefer it warm.)
Monday, April 26, 2010
Monday, April 5, 2010
frosted banana bars
What better way to use over ripe bananas than to turn them into these YUMMY bars! You will thank me. They are SCRUMPTIOUS!
1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. ripe bananas, mashed (about 3-5)
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1. Cream butter & sugar; beat in eggs, bananas, and vanilla.
2. Combine dry ingredients; add to creamed mixture.
3. Pour into greased jelly roll pan (or greased rimmed baking sheet, or 2- 9x13 pans). Bake @ 350) for 25 minutes. Cool, then frost with... and keep refrigerated.
CREAM CHEESE FROSTING
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. pwd sugar
2 t. vanilla
1. Cream butter & cream cheese. Add sugar & vanilla; beat well.
2. Spread over cooled bars. Optional- sprinkle with chopped walnuts.
1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. ripe bananas, mashed (about 3-5)
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1. Cream butter & sugar; beat in eggs, bananas, and vanilla.
2. Combine dry ingredients; add to creamed mixture.
3. Pour into greased jelly roll pan (or greased rimmed baking sheet, or 2- 9x13 pans). Bake @ 350) for 25 minutes. Cool, then frost with... and keep refrigerated.
CREAM CHEESE FROSTING
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. pwd sugar
2 t. vanilla
1. Cream butter & cream cheese. Add sugar & vanilla; beat well.
2. Spread over cooled bars. Optional- sprinkle with chopped walnuts.
cheesy spinach & bacon dip
This is one of my FAVORITE dip recipes! I love it with tortilla chips!
Prep: 10 minutes
Total: 15 minutes
1 pkg (10-16 oz.) frozen chopped spinach, thawed & drained (bag size depends on how much spinach you want in your dip; I prefer the 16 oz.; if you like it cheesier, use 10 oz.)
1 lb. Velveeta cheese product, cut into 1/2" cubes
4 oz. cream cheese, cubed
1- 10 oz. can Rotel diced tomatoes & green chilies, undrained
8 slices bacon, crisply cooked & crumbled
1. Combine all ingredients in microwavable bowl.
2. Microwave on HIGH 5 minutes, or until cheeses are completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips and cut-up veggies.
Yield: 4 cups
Prep: 10 minutes
Total: 15 minutes
1 pkg (10-16 oz.) frozen chopped spinach, thawed & drained (bag size depends on how much spinach you want in your dip; I prefer the 16 oz.; if you like it cheesier, use 10 oz.)
1 lb. Velveeta cheese product, cut into 1/2" cubes
4 oz. cream cheese, cubed
1- 10 oz. can Rotel diced tomatoes & green chilies, undrained
8 slices bacon, crisply cooked & crumbled
1. Combine all ingredients in microwavable bowl.
2. Microwave on HIGH 5 minutes, or until cheeses are completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips and cut-up veggies.
Yield: 4 cups
Cupcake Cones
The kids picked these out of the "Cake Mix Dr" cookbook so we made these "little man's" birthday party.
Makes: 24 cones, + 10 cupcakes
Prep: 15 minutes
Baking: 20-25 minutes
Assembly time: 15 minutes
24 good-quality flat-bottom ice cream cones
**1 pkg white or yellow cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
1 t. vanilla
**Can use devil's food cake mix instead, and substitute 1/2 t. cinnamon for the vanilla.
1. Preheat oven to 350*. Wrap a small square of aluminum foil around the base of each of the empty ice cream cones, and stand the cones in ungreased muffin baking pans. Set pans aside. (Make sure the cones with foil are FLAT on the bottom, or they'll tip over.)
2. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend wiht a mixer on low for 1 minute. Scrape down sides and mix on medium for 2 minutes. Spoon approx. 1/4 c. of the batter into each ice cream cone, filling it a little more than 1/2 full.
3. Carefully, place the pans in the oven and bake until cake springs back when lightly touched with your finger, 20-25 minutes. Remove the pans from the oven and cool for 30 minutes.
4. Meanwhile prepare frosting.
Buttercream Frosting:
8 T. (1 stick) butter, at room temperature
3 3/4 c. pwd sugar
3-4 T. milk
2 t. vanilla
a. Place butter in large mixing bowl, and blend for 30 seconds. Add sugar, milk, and vanilla and beat for 2 minutes. Blend in 1 T. milk more if the frosting seems too stiff.
5. Remove the foil from the base of each cone and frost the tops with frosting. (I put the frosting in a sandwich bag, cut off the corner and swirled the frosting on so it looks like a soft-serve ice cream cone.) Decorate with sprinkles soon after frosting (so the sprinkles stick to the frosting). Serve on a platter, or as I did- arrange 2 cones each in each muffin tin. (BAKE ONLY ONE in each tin, not 2 as I have it displayed.)
Makes: 24 cones, + 10 cupcakes
Prep: 15 minutes
Baking: 20-25 minutes
Assembly time: 15 minutes
24 good-quality flat-bottom ice cream cones
**1 pkg white or yellow cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
1 t. vanilla
**Can use devil's food cake mix instead, and substitute 1/2 t. cinnamon for the vanilla.
1. Preheat oven to 350*. Wrap a small square of aluminum foil around the base of each of the empty ice cream cones, and stand the cones in ungreased muffin baking pans. Set pans aside. (Make sure the cones with foil are FLAT on the bottom, or they'll tip over.)
2. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend wiht a mixer on low for 1 minute. Scrape down sides and mix on medium for 2 minutes. Spoon approx. 1/4 c. of the batter into each ice cream cone, filling it a little more than 1/2 full.
3. Carefully, place the pans in the oven and bake until cake springs back when lightly touched with your finger, 20-25 minutes. Remove the pans from the oven and cool for 30 minutes.
4. Meanwhile prepare frosting.
Buttercream Frosting:
8 T. (1 stick) butter, at room temperature
3 3/4 c. pwd sugar
3-4 T. milk
2 t. vanilla
a. Place butter in large mixing bowl, and blend for 30 seconds. Add sugar, milk, and vanilla and beat for 2 minutes. Blend in 1 T. milk more if the frosting seems too stiff.
5. Remove the foil from the base of each cone and frost the tops with frosting. (I put the frosting in a sandwich bag, cut off the corner and swirled the frosting on so it looks like a soft-serve ice cream cone.) Decorate with sprinkles soon after frosting (so the sprinkles stick to the frosting). Serve on a platter, or as I did- arrange 2 cones each in each muffin tin. (BAKE ONLY ONE in each tin, not 2 as I have it displayed.)
Subscribe to:
Posts (Atom)
