Ingredients
6 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
1/4 cup prepared Dijon-style mustard
2 tablespoons red wine vinegar
1/2 cup olive oil
1 pound blue cheese, crumbled
1 pound head cheese, diced
salt and pepper to taste
Directions
In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.
Thursday, June 23, 2011
Cooking : Bean 'N' Beef Crescent Pie
Ingredients
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Cooking : Blueberry Coffee Cake
Ingredients
Ingredients for Coffee Cake:
Crisco� Flour No-Stick Cooking Spray
1 1/2 cups all-purpose flour, divided
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/3 cup butter or margarine, melted
2/3 cup milk
3/4 cup SMUCKER'S� Blueberry Preserves
Ingredients for Topping:
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
2 tablespoons flour
1 tablespoon butter or margarine
Directions
Heat oven to 400 degrees F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.
Pour half of batter into greased and floured pan; spread SMUCKER'S� preserves evenly over batter. Top with remaining batter.
Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.
Bake at 400 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Ingredients for Coffee Cake:
Crisco� Flour No-Stick Cooking Spray
1 1/2 cups all-purpose flour, divided
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/3 cup butter or margarine, melted
2/3 cup milk
3/4 cup SMUCKER'S� Blueberry Preserves
Ingredients for Topping:
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
2 tablespoons flour
1 tablespoon butter or margarine
Directions
Heat oven to 400 degrees F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.
Pour half of batter into greased and floured pan; spread SMUCKER'S� preserves evenly over batter. Top with remaining batter.
Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.
Bake at 400 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cooking : Austrian Chocolate Balls
Ingredients
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
Cooking : Birdseed Treats
Ingredients
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
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