Saturday, November 8, 2014
Saturday, October 4, 2014
Sunday, August 24, 2014
Lemon Buttercream Frosting from Food.com
Ingredients:
1/2 cup butter, room temperature
3 cups confectioners sugar
1/3 cup half-and-half or heavy cream
2 teaspoons lemon zest, finely grated
1 teaspoon lemon extract
2 tablespoons lemon juice, fresh
Directions:
Cream butter on medium speed with an electric mixer for 1 to 2 minutes.
Add all other ingredients except half and half.
Mix on medium speed while slowly adding the cream until desired consistency is reached. Mix for 3-5 minutes on medium.
This will set when chilled.
1/2 cup butter, room temperature
3 cups confectioners sugar
1/3 cup half-and-half or heavy cream
2 teaspoons lemon zest, finely grated
1 teaspoon lemon extract
2 tablespoons lemon juice, fresh
Directions:
Cream butter on medium speed with an electric mixer for 1 to 2 minutes.
Add all other ingredients except half and half.
Mix on medium speed while slowly adding the cream until desired consistency is reached. Mix for 3-5 minutes on medium.
This will set when chilled.
Sunday, July 20, 2014
Saturday, July 19, 2014
Friday, July 18, 2014
Monday, July 14, 2014
Sunday, July 13, 2014
Saturday, May 24, 2014
Jean's Colorful Corn Salad
This recipe is from Taste of Home 2012
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing southwestern flavor that brings people back for seconds.
16-18 servings
Ingredients
1 package 10 oz frozen corn, thawed 1 cup diced green pepper
1 cup diced sweet red pepper
1 can blackeye peas
1 can black beans
1 cup diced celery
1/2 cup minced fresh parsley
1/2 cup chopped red onions
1/4 cup shredded parmesan cheese
1 tsp cumin
3/4 tsp salt
1/2 tsp pepper
1/4 tsp hot pepper sauce
1 1/2 tablsp olive
1 clove minced garlic
3 tblsp lime juice
1tbsp apple cider vinegar
1 tbsp sugar
In a large bowl combine the first list of ingredients.
In a microwave-safe dish, combine oil and garlic. Microwave, uncovered for 30 seconds. Cool. Whisk in the rest of the ingredients. Pour over corn mixture an toss to coat. Cover and refrigerate.
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing southwestern flavor that brings people back for seconds.
16-18 servings
Ingredients
1 package 10 oz frozen corn, thawed 1 cup diced green pepper
1 cup diced sweet red pepper
1 can blackeye peas
1 can black beans
1 cup diced celery
1/2 cup minced fresh parsley
1/2 cup chopped red onions
1/4 cup shredded parmesan cheese
1 tsp cumin
3/4 tsp salt
1/2 tsp pepper
1/4 tsp hot pepper sauce
1 1/2 tablsp olive
1 clove minced garlic
3 tblsp lime juice
1tbsp apple cider vinegar
1 tbsp sugar
In a large bowl combine the first list of ingredients.
In a microwave-safe dish, combine oil and garlic. Microwave, uncovered for 30 seconds. Cool. Whisk in the rest of the ingredients. Pour over corn mixture an toss to coat. Cover and refrigerate.
Joyce's Texas Caviar
3/4 c oil
3/4 c cider vinegar
1/2 cup sugar
Bring to a boil, stir to dissolve sugar. Then remove from heat and stir in:
1 can yellow corn, drained
1 can white corn, drained
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
Chill for several hours in refrigerator. Drain liquid. If desired, add
chopped tomatoes
chopped peppers
Serve with chips and/or crackers. Refrigerate leftovers.
3/4 c cider vinegar
1/2 cup sugar
Bring to a boil, stir to dissolve sugar. Then remove from heat and stir in:
1 can yellow corn, drained
1 can white corn, drained
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
Chill for several hours in refrigerator. Drain liquid. If desired, add
chopped tomatoes
chopped peppers
Serve with chips and/or crackers. Refrigerate leftovers.
Monday, January 20, 2014
Greens and beans soup
1 bag escarole
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta
Dice onion, carrots, celery and garlic.
Sauté with a little olive oil.
Add chicken stock, salt and pepper. Simmer until veggies are soft.
Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.
Serve with a little pecorino cheese.
Very good and figure friendly.
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta
Dice onion, carrots, celery and garlic.
Sauté with a little olive oil.
Add chicken stock, salt and pepper. Simmer until veggies are soft.
Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.
Serve with a little pecorino cheese.
Very good and figure friendly.
Subscribe to:
Posts (Atom)