Ostara Peep Ambrosia
Found on About.Com
Everyone knows Peeps, those overwhelmingly sweet little marshmellow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most colorful results, use yellow or pink Peeps.
Prep Time: 30 minutes
Ingredients:
• 1 pkg of 12 marshmellow Peeps (chicks or bunnies)
• 2 cans mandarin oranges
• 2 cans pineapple tidbits
• 1 jar maraschino cherries
• 2 chopped bananas
• 2 C. shredded coconut flakes
• 4 oz. sour cream
• 1 12-oz tub of Cool Whip or other dessert topping
Preparation:
Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration.
Friday, March 13, 2009
Easy Garlic Chicken
Garlic Chicken
2 tsp crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 chicken breasts
Preheat oven to 425 degrees. Warm the garlic and olive oil to blend the
flavors. In a separate dish, combine the bread crumbs and parmesan cheese. Dip
the chicken breasts in the olive oil and garlic mixture, then into the bread
crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for
30 to 35 minutes, until no longer pink and juices run clear.
2 tsp crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 chicken breasts
Preheat oven to 425 degrees. Warm the garlic and olive oil to blend the
flavors. In a separate dish, combine the bread crumbs and parmesan cheese. Dip
the chicken breasts in the olive oil and garlic mixture, then into the bread
crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for
30 to 35 minutes, until no longer pink and juices run clear.
Angel Hair Pasta w/ Cream Shrimp Sauce
1 pound fresh shrimp
1 stick butter
Dash of thyme, tarragin, risemary, red and white pepper and 1/2 c. Mrs. Dash extra spicy
1/2 c. finley chopped onion
3 cloves finely chopped garlic
1/2 tbsp. finely chopped bell pepper
1-1 1/2 tbsp. all-purpose flour
1/2 pint whipping cream
1/2 c. milk
1/4 pound Velveeta cheese
1/4 pound Monterrey Jack cheese
Jalapeno cheese
16 oz. pkg. angel hair pasta
Mix cleaned shrimp with the thyme, basil, tarragon, rosemary, red and white pepper and Mrs. Dash. Melt the butter in large saucepan over medium-low heat. Add onion, garlic, bell pepper.
Stir with a whisk till the onions are transparent. Add seasoned shrimp, stirring till the shrimp turns pink. Remove from the saucepan. Do not over cook the shrimp. Add the flour, to the mixture in the saucepan, stirring constantly till mixed. Slowly pour in the whipping cream, stirring constantly with whisk then pour milk in slowly. For a thinner sauce, add a little more milk. Cube Velveeta cheese and Monterey Jack. Add to the saucepan. Stir till cheese melts. Pour the shrimp into the saucepan and remove from heat. Cook angel hair pasta according to the directions on the pkg.
Place the shrimp sauce over the pasta. Serve with a green salad and hot french bread.
Serves 6 to 8.
1 stick butter
Dash of thyme, tarragin, risemary, red and white pepper and 1/2 c. Mrs. Dash extra spicy
1/2 c. finley chopped onion
3 cloves finely chopped garlic
1/2 tbsp. finely chopped bell pepper
1-1 1/2 tbsp. all-purpose flour
1/2 pint whipping cream
1/2 c. milk
1/4 pound Velveeta cheese
1/4 pound Monterrey Jack cheese
Jalapeno cheese
16 oz. pkg. angel hair pasta
Mix cleaned shrimp with the thyme, basil, tarragon, rosemary, red and white pepper and Mrs. Dash. Melt the butter in large saucepan over medium-low heat. Add onion, garlic, bell pepper.
Stir with a whisk till the onions are transparent. Add seasoned shrimp, stirring till the shrimp turns pink. Remove from the saucepan. Do not over cook the shrimp. Add the flour, to the mixture in the saucepan, stirring constantly till mixed. Slowly pour in the whipping cream, stirring constantly with whisk then pour milk in slowly. For a thinner sauce, add a little more milk. Cube Velveeta cheese and Monterey Jack. Add to the saucepan. Stir till cheese melts. Pour the shrimp into the saucepan and remove from heat. Cook angel hair pasta according to the directions on the pkg.
Place the shrimp sauce over the pasta. Serve with a green salad and hot french bread.
Serves 6 to 8.
Tuesday, March 10, 2009
Marinated Carrots
3 lbs. carrots
1 medium onion, sliced and separated into rings
3/4 cup cider vinegar
2/3 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard
1/4 cup snipped parsley
Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours. Serve with slotted spoon.
1 medium onion, sliced and separated into rings
3/4 cup cider vinegar
2/3 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard
1/4 cup snipped parsley
Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours. Serve with slotted spoon.
Friendship Cookies
FRIENDSHIP COOKIES
Friendship is something of which we could all use more. Of course, cookies by the same name are nice, too! This recipe was a fourth-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Agnes Da Costa of Countryside, Illinois.
2 1/4 cup Unsifted all-purpose flour
3/4 cup Vegetable oil
1/2 cup Sugar
1 Egg
1/4 cup Pure maple syrup
1/4 cup molasses
2 teaspoon Baking soda
1 teaspoon Ground ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Ground cardamom
1/4 teaspoon Salt
Additional sugar for coating
1. Heat oven to 350 degrees F. Have ungreased baking sheet(s) ready.
2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes.
3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart.
4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool.
Friendship is something of which we could all use more. Of course, cookies by the same name are nice, too! This recipe was a fourth-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Agnes Da Costa of Countryside, Illinois.
2 1/4 cup Unsifted all-purpose flour
3/4 cup Vegetable oil
1/2 cup Sugar
1 Egg
1/4 cup Pure maple syrup
1/4 cup molasses
2 teaspoon Baking soda
1 teaspoon Ground ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Ground cardamom
1/4 teaspoon Salt
Additional sugar for coating
1. Heat oven to 350 degrees F. Have ungreased baking sheet(s) ready.
2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes.
3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart.
4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool.
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