Gina's Italian Kitchen

Meatball Sub Casserole

2012-05-30T01:05:00.000-04:00

This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!

Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

Ingredients

1/3 cup chopped onions
1/4 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese, divided
1 egg
1 pound lean ground beef (93/7 or 96/4)
1 loaf Italian bread, cut into 1-inch slices
1 package (8 ounces) reduced fat cream cheese, softened
1/3 cup light mayonnaise
1 teaspoon Italian seasoning
salt & pepper to taste
2 cups (8 ounces) shredded 2% milk Italian Blend cheese
1 (24 or 32 oz) spaghetti sauce
2 garlic cloves, minced

Instructions

In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
Crumble beef over mixture and mix well.
Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
Bake at 375° for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
Spread over the bread.
Sprinkle with 1/2 cup mozzarella.
Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
Bake, uncovered, at 350° for 30 minutes or until heated through.

Photo and recipe from the blog The Meltaways

Cheddar Chicken Stuff Poblanos

2012-05-26T22:10:00.003-04:00

Peppers are more like a passion in our kitchen and poblanos are one of my favorites!

Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend! This recipe is perfect for what I pick off of the chicken for a leftover meal.

Can't wait to try this recipe :)

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.

Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;

Source and credits:

photo: Scott Phillips

From Fine Cooking 97, pp. 21

December 31, 2008

A collection of brownie recipes

2012-03-13T12:58:00.002-04:00

Top 5 Brownie Recipes from Mr. Food

I love brownies and Mr. Food always has the best recipes! These are his top 5 brownie recipes :)

Layered Brownies

Raisin Brownie Bars

Shortcut Brownies

Peanutty Candy Bar Brownies

No Bake Brownies

Chicken Casseroles

2012-03-08T06:09:00.001-05:00

Actually . . . 17 chicken recipes!

Mr. Food's website ranks at the top of my favorite food sites.

Since we have been trying to stick to chicken and seafood,

it is not possible for us to have too many chicken recipes.

17 Easy Chicken Casseroles

1. Classic Scalloped Chicken — Scalloped dishes are hearty and soul-soothing ...more 2. Apricot Yam Chicken Bake — Yams are as Deep South as you can get and when ...more 3. Poppy Seed Chicken Casserole — Here's one of our all-time favorite casseroles! It's ...more

4. Deluxe Chicken Casserole — Casseroles are always a favorite, 'cause we can pack ...more 5. Creamy Chicken Bake — With all the poultry farms down South, chicken is ...more 6. Chicken Pasta Bake — This cheesy all-in-one chicken casserole dish literally shouts ...more

7. Chicken and Rice — Chicken and Rice is a tasty duo in our kitchen that we can ...more 8. Green Chilie Chicken Lasagna — Talk about quick, one-dish dinners like this ...more 9. South-of-the-Border Chicken Chili — Two all-time favorites, chicken and chili ...more

10. Creamy Chicken Manicotti — This is a heartier version of traditional ...more 11. Easy Chicken Enchiladas — These everybody will love 'em Easy Chicken ...more 12. Casserole Chicken Pot Pie — Know what's better than a pot pie we can pick up at the ...more

13. Unforgettable Chicken Casserole — Simple and satisfying, our Unforgettable ...more 14. Chipotle Chicken Enchilada Casserole — Cocoa in a Chipotle Chicken Enchilada ...more 15. Southwest Chicken Casserole — Hearty throw together casseroles like our ...more

16. Waffle Fry Chicken Bake — Our scrumptious Waffle Fry Chicken Bake ...more 17. Cheesy Chicken Bake — This twist on traditional baked macaroni and cheese ...more

AWESOME BAKING DISH FOR YOUR CASSEROLES!
Villeroy & Boch Farmh.Touch Blueflowers Serving & Baking Baking Dish

Cheesy Chicken Bundles

2012-03-01T10:47:00.000-05:00

These look delicious! We will be trying them soon :))

Ingredients

2 (5-ounce) cans chunk chicken, drained and flaked
1 (3-ounce) package cream cheese, softened
2 scallions, thinly sliced
1/8 teaspoon black pepper
1 (8-ounce) package refrigerated crescent rolls

Instructions

Preheat oven to 350 degrees F. In a medium-sized bowl, combine chicken, cream cheese, scallions, and pepper; mix well.
Separate crescent roll dough into 4 rectangles, pressing together two triangles for each rectangle. Place a quarter of chicken mixture onto each rectangle. Pull 4 corners of each together, forming bundles, and seal all edges.
Place on a baking sheet that has been coated with cooking spray and bake 20 to 25 minutes, or until golden.

Source: Mr. Food

Cutie Pies

2012-02-09T02:31:00.000-05:00

What a cute idea!

This post does not include a recipe, just inspiration.

With a little imagination, muffin tins, pie crust and

filling, you can come up with all types of cutie pies.

The inspiration and photo source of this post is here.

Valentine Sundae

2012-02-05T04:27:00.000-05:00

Quick, easy and delicious!

Here is a no-bake dessert treat for your sweetie

from SusieQTPies Scraps of Life . . .

What I like about this recipe is the combination

of pound cake and hot fudge . . . YUM!!

Click here for the recipe and more :)

Check out the rest of Susie's blog while you are

there . . . it is an awesome food blog and one of

my new favorites!

Visit Susie's Cafe on Mondays!

Homemade Snicker Bars

2012-02-01T21:24:00.000-05:00

The world's greatest sweet treat . . . in my opinion!

Snickers is my favorite candy bar . . . I never thought

of making my own until I found this recipe on Pinterest.

Check it out and make some for your sweetie :)

Click here for the recipe and more photos . . . the above photo comes from the same blog . . . How Sweet It Is . . . I'm looking forward to checking out the rest of the blog . . . yummy stuff!

Shrimp Pasta with Broccoli

2012-01-28T23:50:00.000-05:00

This is one of my favorite meals . . . a variation of Shrimp Pasta.

Sorry, I don't measure anything!

Shrimp Pasta is one of those meals that just evolves from whatever is in the refrigerator at the time. We had lots of veggies that needed to be used, so they all went in the pot!

First of all, the feature of the meal is shrimp.

We use 1 pound for a regular batch of sauce.

We prefer large, but whatever your preference.

While the shrimp are thawing out . . .

Gather up, wash and cut all the veggies . . . in this batch I used:

2 bunches of green onion, cut up . . . I use all but the roots

1 large basket of button mushrooms cut in half, smaller ones left whole

3 poblano peppers (deseeded and white veins trimmed)

4 plum tomatoes, quartered

1 whole broccoli head, tips only

I use all fresh veggies, but you can use frozen if that is your preference.

In my large heated skillet, I heat up olive oil with a large heaping spoonful of minced garlic and immediately throw in the green onion and peppers . . . season with a dash of cayenne pepper and a handful of dill weed. Saute around 15 minutes.

Add the tomatoes, mushrooms and broccoli.

Cook at least 45 minutes with the lid on . . . it will produce a nice flavorful juice.

The aroma is fabulous . . .

Add two jars of white pasta sauce (I love the roasted red pepper flavor). We add one jar of no fat half and half, but you can use any type of milk or cream that you prefer.

In my opinion, the no fat tastes just as good with a fraction of the fat. You can also add some cream cheese to give it a richer taste, no fat cream cheese also adds richness without the fat. I make it different ways, depending on what I have on hand.

This is how I doctor up basic white pasta sauce that comes in a jar. It is often buy one, get one free . . . so I stock up and always keep it on hand. This sauce will not taste like it came out of a jar!

Simmer on medium-low heat covered with lid at least one hour!

Looking good!

Peel and devein shrimp sometime while the sauce is simmering.

When the sauce is ready, cook pasta of your choice. In the last four minutes of pasta cooking time, stir the shrimp into the sauce . . . put lid back on the pot.

Drain pasta, top with shrimp, veggies and sauce with lots of parmesan cheese.

Delish!

Cherry Almond Valentine Cake

2012-01-23T16:06:00.000-05:00

What a gorgeous cake!

The combination of cherry and almond cake with almond buttercream frosting sounds awesome :) Perfect for Valentine's Day.

Even if you can't pull off the fancy design work, the cake itself is pretty!

Click here for the recipe at Bird on a Cake . . . an awesome food blog! You will be amazed at all of the delicious and festive looking cakes on this blog.

Heart Chocolate Ravioli Treats

2012-01-20T12:51:00.001-05:00

Sweet treats for Valentine's Day . . . my favorites!

Get ready for lots of sweet treat ideas :)

The presentation of these delicious treats is awesome . . . and they are so easy to make! Chocolatey goodness!!

Pre-made pie crust, chocolate candies and love :)

Click here for the recipe from the blog Hungry Happenings for this sweet treat for your sweetie!

Carrot Cake

2012-01-19T14:54:00.000-05:00

Valentine's Day will be here soon and it is once again time to feature sweet treats to make for your sweetie.

Mr. Food, one of my favorite chefs, claims that this is the best ever carrot cake with the most amazing cream cheese frosting. It is one of my favorite cakes, although I have not made it in years and I'm having a craving for it . . . we will be making this cake soon!

Ingredients

CAKE:
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated (about 1 pound) carrots
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar

Instructions

Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.
In a large bowl, with an electric beater, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending for 30 seconds to 1 minute, until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.
In a large bowl, with an electric beater, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.
Place one cake layer on a serving platter and frost top of cake. Place other layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

Source: Mr. Food

Creamy Crab Wontons

2012-01-15T07:04:00.008-05:00

Creamy Crab Wontons are crispy outside and creamy inside. The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome. Our version was deep fried and we used real crab. I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.

It is my recommendation to use real crab . . .

maybe it is just me, but imitation crab

just doesn't taste right!

If you have never made any type of wontons before, you must try them! We have made all types . . . the best had apple pie filling. We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!

Serves: 30

Cooking Time: 25 min

Ingredients

1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)

Instructions

Preheat oven to 350°F. Coat a baking sheet with cooking spray.
In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Source: Mr. Food

Chicken Alfredo ~ lighter version

2012-01-14T13:18:00.001-05:00

Alfredo-style pasta is my favorite type of pasta!

My personal recipe . . . premade alfredo sauce (I prefer the roasted red pepper flavor) doctored up with lots of different types of peppers, mushrooms, garlic, green onion and sometimes diced up tomatoes, adding no-fat half and half to desired thickness . . . a dash of cayenne pepper. The secret to making this "homemade delicious" is to start by sauteing the veggies (I use a lot of them!) in a little olive oil until they are soft and have almost liquified. Then I add the sauce and cook at least half hour to an hour. It is kind of semi-homemade!

The following recipe is from RecipeGirl . . . I have not tried it yet, but it looks like a keeper! Her blog is awesome :) Click on the source link for more photos of this recipe from her blog . . .

Ingredients:

1 tablespoon salted butter
2 teaspoons extra-virgin olive oil
4 medium garlic cloves, minced
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon red pepper flakes (as desired)
One 12-ounce can evaporated skim milk, warmed
1/2 cup nonfat milk, warmed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
up to 1 cup chicken broth or additional milk, for thinning (as needed)
16 ounces fettuccine noodles, cooked according to package directions
2 cups cooked chicken, cut into bite- sized pieces
optional add-ins: cooked and crumbled bacon, chopped tomato, peas

Directions:

1. Prepare the sauce: In a medium saucepan, heat the butter and oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.

2. Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid). Then turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk.

3. Assemble your pasta dish: Place hot pasta in a large serving dish. Pour sauce over and add chicken. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. Add optional add-ins of bacon, tomato and/or peas, as desired.

Tips:

*To warm your milk, you can add the evaporated milk and regular skim milk together in a glass dish or measuring cup if you wish- and just heat it for a minute or so in the microwave. You just want to get the chill off of it. Then just add them at the same time to the flour in the pan... slowly.

Source: RecipeGirl

The end of a perfect meal!

Easy Egg Rolls

2012-01-13T23:02:00.000-05:00

Love this basic recipe from Mr. Food for egg rolls that leaves lots of room for variation like substituting pork, chicken or crab for the shrimp.

Makes: 1 dozen

Cooking Time: 15 min

Ingredients

1 (14-ounce) can bean sprouts, well drained
1 (6-ounce) can shrimp, drained and chopped
8 scallions, chopped
2 celery stalks, chopped
1 medium carrot, grated
1 tablespoon soy sauce
1/2 teaspoon ground ginger
12 egg roll skins (see Note)
1 egg, beaten
2 tablespoons vegetable oil

Instructions

Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
Place on baking sheet and brush with vegetable oil.
Bake 12 to 15 minutes, or until crisp and golden.

Source: Mr. Food

Disneyland's Loaded Baked Potato Soup

2012-01-12T21:37:00.000-05:00

This recipe comes from Disneyland's Carnation Cafe . . . a park favorite that is perfect for those chilly days of winter.

I can't wait to try out this version of one of my favorite soups!

Ingredients

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Source: http://disneyparks.disney.go.com/blog/

Chunky Chicken Noodle Soup

2012-01-08T01:51:00.000-05:00

Ingredients

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender.
Stir in the broth, chicken and seasonings; bring to a boil.
Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender.
Sprinkle with parsley.
Yield: 6 servings.

Recipe and Photo Source: Taste Of Home

Extra Chunky Blue Cheese Dressing

2012-01-04T11:54:00.000-05:00

Making your own salad dressing is an awesome idea! While it is so easy to pick up a bottle of premade Blue Cheese Salad Dressing, which is my favorite, the blue cheese flavor is always a bit too strong for me and I usually end up mixing it with mayonnaise. Can't wait to try Mr. Food's recipe so I can control what goes into the dressing!

This recipe is part of a series of 31 homemade salad dressing recipes on Mr. Food's website. The link is at the bottom of the page!

Ingredients

1/4 cup mayonnaise
1 teaspoon vegetable oil
1 1/2 teaspoons white vinegar
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (4-ounce) package crumbled blue cheese
3/4 cup sour cream

Instructions

In a medium bowl, combine all ingredients except the blue cheese; whisk until smooth.
Add blue cheese and stir to mix well. Serve, or cover and chill until ready to serve.

Source: Mr. Food ~ Salad Dressing Recipes

Chicken Pot Pie Soup

2012-01-02T08:46:00.000-05:00

This recipe has so many possibilities.

Use pie crusts and a thicker soup to make a chicken pot pie. Something I love to do is experiment with different types of rices and toppings . . . I'd love this over some sticky white rice cooked with lots of garlic.

This recipe would also be awesome in a shephard's pie type of casserole . . . mashed potato as a base and topping.

Or simply make it as a bowl of soup with some biscuits on the side.

Ingredients

2 russet potatoes, chopped into 1 inch pieces
1 stalk celery, diced
2 cups water

2 bouillon cubes
2 cups frozen peas and carrots
2 cups diced or shredded cooked chicken
1/4 cup butter
1/2 onion, diced
1/4 cup flour
4 cups milk
1/2 tsp poultry seasoning
pepper to taste
1 tsp. salt

Directions

In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.

Add chicken and frozen peas and carrots and cook for a few more minutes until heated.

Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.

Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.

Add the cream mixture to the vegetable mixture and cook until thick.

If the soup doesn’t thicken as much as you would like in a few minutes, you can whisk together 2 tablespoons of flour with 4 tablespoons of cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness.

Serves 6

This recipe comes from one

of my favorite new food blogs.

Check it out!

Merry Christmas

2011-12-24T08:59:00.003-05:00

From our family to yours

Merry Christmas!

May your day be happy, festive

and full of love :)

Dole Whip . . . like at Disney World!

2011-12-19T06:23:00.003-05:00

Back in the day when JR and I went to Disney World at least once a month, we so loved the Dole Whips at the Magic Kingdom that we would sometimes take a quick trip to there, get a Dole Whip and proceed to another park. They are so special and I have not seen them anywhere else!

Can't wait to go to Disney World with The Captain and introduce him to all the little things I love there . . . starting with a visit to the Dole Whip stand in Adventure Land at the Magic Kingdom!

Someone posted this photo on Pinterest, but did not include the recipe . . . so I went in search of a recipe . . . and I found two that would work for me since I don't have an ice cream maker.

2/3 cup pineapple chunk , partially frozen
1 cup real vanilla ice cream
1/2 cup pineapple juice (sweetened or unsweetened)
Directions:

Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice.

Place all ingredients in a blender and process until smooth. Please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer.

Source: Food.com

INGREDIENTS

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips (optional)

DIRECTIONS

Drain crushed pineapple; reserve 2 tablespoons juice. Set aside.

Place crushed pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Stir in cherries or marshmallow or chips . . . if desired.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.

Gently stir pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour.

Serve!

Source: Dole

The Popcorn Factory has been enchanting customers with delicious, premium popcorn and impressive gourmet gifts for over 30 years. Using the finest corn grown in the USA, 100% corn oil and infusions of the tastiest flavors, they complete the 1-800-Flowers Family of Brands excellence.

Pimento Cheese Ball

2011-12-16T07:10:00.000-05:00

Love this quick and easy recipe that makes

one of the best appetizers ever!

Convenient to make for parties since it

can be made three days in advance.

Ingredients

2 cups (8 ounces) shredded sharp Cheddar cheese
1 (8-ounce) package cream cheese, softened
1 (4-ounce) jar processed pimiento cheese spread
1 garlic clove, minced
1/4 cup finely chopped pecans

Instructions

In a large bowl, with an electric beater on medium speed, beat Cheddar cheese, cream cheese, pimiento cheese, and garlic for 2 minutes, or until smooth.
Place mixture on waxed paper and form into a ball. Wrap in waxed paper and chill for about 2 hours, or until firm.
Place pecans in a shallow dish. Remove waxed paper from cheese ball and roll it in pecans, completely coating it.
Serve, or wrap well and chill until ready to serve.

Yields: 2 cups

Source: Mr. Food

Make a grand gesture in gourmet food gift giving or a great addition for your appetizer table. San Francisco-crafted Columbus classic, hand-tied Italian salame, and American-made farm fresh premium cheeses. Pair these exceptional cheeses with snacks like a cheese ball, a citrus spice appetizer spread, sweet & spicy mustard dip and premium water crackers!

Butter Pecan Cookies

2011-12-15T10:50:00.005-05:00

Ingredients

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Directions

Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Source: Martha Stewart

Snickerdoodle Creme Cookies

2011-12-14T05:34:00.002-05:00

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

5 tablespoons butter, melted

1 egg

1 teaspoon cream of tartar

1 tablespoon cinnamon

1/2 cup sugar

1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Directions

Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.

In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.

Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don’t want them crispy, browned, and over baked.

Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Source: Betty Crocker

I'm sharing this recipe at Talking Dollars and Cents

Cherry Cordials

2011-12-09T13:30:00.008-05:00

One of my favorite chocolate candies :)

Makes: 2 1/2 dozen

Cooking Time: 5 min

Ingredients

2 1/2 cups confectioners' sugar
1/4 cup (stick) butter, softened
2 tablespoons milk
1 (10 ounces) jar stemmed maraschino cherries, well drained
1 (11 ounces) package milk chocolate chips
1 tablespoon vegetable shortening

Instructions

Line baking sheet with waxed paper.
In small bowl, combine confectioners' sugar, butter, and milk; mix until stiff dough forms. Shape dough evenly around each cherry and place on baking sheet. Freeze 15 minutes, or until firm.
In small saucepan, melt chocolate chips and shortening over low heat until smooth. Remove coated cherries from freezer and dip each into the chocolate mixture, coating completely.
Return to baking sheet and chill for 1 hour, or until chocolate is firm. Serve, or cover and chill until ready to serve.

Source: Mr. Food

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