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Grilled Foil-Pack Cheesy Fries How-To

Grilled Foil-Pack Cheesy Fries How-To
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Ingredients
  1. 1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
  2. 1 tablespoon butter, melted
  3. 4 slices American cheese
  4. 2 tablespoons sliced green onions (2 medium)
  5. 2 tablespoons cooked real bacon bits
Instructions
  1. 1 Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
  2. 2 Tear off 2 (12-inch) lengths heavy-duty foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
  3. 3 Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.
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Guacamole Recipe

Guacamole Recipe
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Ingredients
  1. 1 medium ripe avocado, halved, seeded and peeled
  2. 4-1/2 teaspoons lemon juice
  3. 1 small tomato, seeded and finely chopped
  4. 1/4 cup finely chopped onion
  5. 1 tablespoon finely chopped green chilies
  6. 1 garlic clove, minced
  7. 1/4 teaspoon salt, optional
  8. Tortilla chips
Instructions
  1. In a large bowl, mash avocado with lemon juice. Stir in the tomato, onion, chilies, garlic and salt if desired. Cover; chill. Serve with tortilla chips. Yield: about 1-1/2 cups
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Chili-Cheese Twists

Chili-Cheese Twists
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Ingredients
  1. 1
  2. sheet frozen puff pastry (from 17.3-oz package)
  3. 1
  4. egg
  5. 1
  6. tablespoon water
  7. 1/2
  8. cup finely shredded Cheddar cheese (2 oz)
  9. 1
  10. tablespoon chili powder
Instructions
  1. 1. Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
  2. 2 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  3. 3 On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
  4. 4 Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
  5. 5 Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.
  6. These cheesy twists can be made up to a month ahead and frozen until ready to bake. Increase bake time to 15 minutes.
  7. Store the twists refrigerated in an airtight container up to one week.
  8. Serve the twist in glass tumblers to add height to the appetizer buffet table.
Holiday Cottage http://www.holidaycottagepage.com/



Guacamole

Guacamole
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Ingredients
  1. 3 avocados - peeled, pitted, and mashed
  2. 1 lime, juiced
  3. 1 teaspoon salt
  4. 1/2 cup diced onion
  5. 3 tablespoons chopped fresh cilantro
  6. 2 roma (plum) tomatoes, diced
  7. 1 teaspoon minced garlic
  8. 1 pinch ground cayenne pepper (optional)
Instructions
  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Holiday Cottage http://www.holidaycottagepage.com/



Favorite Jalapeno Corn Muffins Recipe

Favorite Jalapeno Corn Muffins Recipe
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Ingredients
  1. 1/2 cup all-purpose flour
  2. 1/2 cup cornmeal
  3. 4-1/2 teaspoons brown sugar
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. Dash pepper
  8. 1 egg
  9. 1/3 cup sour cream
  10. 1/4 cup 2% milk
  11. 1 tablespoon canola oil
  12. 1 can (8-3/4 ounces) whole kernel corn, drained
  13. 1/2 to 1 jalapeno pepper, minced
HONEY BUTTER
  1. 1/4 cup butter, softened
  2. 2 tablespoons honey
Instructions
  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno.
  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted near the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.
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Veggie Macaroni and Cheese Recipe

Veggie Macaroni and Cheese Recipe
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Ingredients
  1. 1-1/2 cups uncooked elbow macaroni
  2. 3 cups fresh broccoli florets
  3. 2 cups fresh cauliflowerets
  4. 3 large carrots, halved and thinly sliced
  5. 2 celery ribs, sliced
  6. 1 medium onion, chopped
  7. 1 tablespoon butter
  8. 1/4 cup all-purpose flour
  9. 1 cup 2% milk
  10. 1 cup chicken broth
  11. 3 cups (12 ounces) shredded sharp cheddar cheese
  12. 1 tablespoon Dijon mustard
  13. 1/4 teaspoon salt
  14. 1/8 teaspoon pepper
  15. 1/4 teaspoon paprika
Instructions
  1. Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish.
  2. Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper.
  3. Pour over macaroni mixture; stir to coat. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings
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Broccoli Cheese Twice-Baked Potatoes Recipe

Broccoli Cheese Twice-Baked Potatoes Recipe
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Ingredients
  1. 6 medium baking potatoes
  2. 1/2 cup sour cream
  3. 3 tablespoons butter, softened
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 2 green onions, thinly sliced
  7. 1-1/2 cups cooked chopped broccoli
  8. 1 cup (4 ounces) shredded cheddar cheese, divided
  9. Paprika
Instructions
  1. Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through. Yield: 6 servings
Holiday Cottage http://www.holidaycottagepage.com/



Warm Ham ‘n’ Cheese Spread Recipe

Warm Ham 'n' Cheese Spread Recipe
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Ingredients
  1. 4 pita breads (6 inches), split
  2. 1/4 cup California Olive Ranch® Olive Oil
  3. 4 cups ground fully cooked ham
  4. 1 cup (4 ounces) shredded Swiss, American and cheddar cheeses
  5. 1/4 cup mayonnaise
  6. 1/2 teaspoon ground mustard
  7. 2 tablespoons minced fresh parsley
  8. Additional shredded Swiss cheese, optional
Instructions
  1. Cut each pita half into eight wedges; brush rough sides with oil. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown, turning once. Remove to wire racks.
  2. In a large bowl, combine the ham, cheeses, mayonnaise and mustard. Transfer to a shallow 1-qt. baking dish.
  3. Bake, uncovered, at 350° for 15-20 minutes or until edges are bubbly. Sprinkle with parsley and additional Swiss cheese if desired; serve with pita wedges. Yield: 3-1/2 cups.
Holiday Cottage http://www.holidaycottagepage.com/



Pumpkin Butter

Pumpkin Butter
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Ingredients
  1. 1 (29 ounce) can pumpkin puree
  2. 3/4 cup apple juice
  3. 2 teaspoons ground ginger
  4. 1/2 teaspoon ground cloves
  5. 1 1/2 cups white sugar
  6. 2 teaspoons ground cinnamon
  7. 1 teaspoon ground nutmeg
Instructions
  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.
Notes
  1. Can store in fridge for p to 2 weeks
Holiday Cottage http://www.holidaycottagepage.com/



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