From Simple and Delicious Magazine
1 pkg (8 oz) cream cheese, softened
1 jar (16 oz) salsa
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend
Tortilla chips
In a large bowl, combing the cream cheese, salsa, spinach, and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.
Friday, August 5, 2011
Key Lime Mousse Cups
From Simple and Delicious Magazine
4 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup key lime juice
1/2 cup heavy whipping cream, whipped
2 pkg (1.9 oz each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional
In a large bowl, beat the cream cheese, milk, and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.
4 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup key lime juice
1/2 cup heavy whipping cream, whipped
2 pkg (1.9 oz each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional
In a large bowl, beat the cream cheese, milk, and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.
Dreamy S'more Pie
From Simple and Delicious Magazine
1 pkg (8 oz) cream cheese, softened
1 1/4 cups heavy whipping cream
1 jar (13 oz) chocolate hazelnut spread
1 graham cracker crust (9 in)
3 cups miniature marshmallows
In a large bowl, beat cream cheese and whipping cream until thickened. Add hazelnut spread; beat until just combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
Just before serving, top with marshmallows; press gently into filling. Broil 6 inches from the heat for 1-2 minutes or until marshmallows are golden brown.
1 pkg (8 oz) cream cheese, softened
1 1/4 cups heavy whipping cream
1 jar (13 oz) chocolate hazelnut spread
1 graham cracker crust (9 in)
3 cups miniature marshmallows
In a large bowl, beat cream cheese and whipping cream until thickened. Add hazelnut spread; beat until just combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
Just before serving, top with marshmallows; press gently into filling. Broil 6 inches from the heat for 1-2 minutes or until marshmallows are golden brown.
Chocolate Fruit Basket Cake
From Simple and Delicious Magazine
1 pkg chocolate cake mix
1 can chocolate frosting
11 Kit Kat candy bars
2 lbs fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tbsp apricot preserves, warmed
Fresh mint leaves, optional
Prepare and bake cake according to package directions, using two greased 9 in round cake pans. Cool for 10 minutes before removing to wire racks to cool completely.
Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.
1 pkg chocolate cake mix
1 can chocolate frosting
11 Kit Kat candy bars
2 lbs fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tbsp apricot preserves, warmed
Fresh mint leaves, optional
Prepare and bake cake according to package directions, using two greased 9 in round cake pans. Cool for 10 minutes before removing to wire racks to cool completely.
Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.
Parmesan Crusted Tilapia
From Simple and Delicious Magazine
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 tsp salt
4 tilapia fillets, (5 oz. each)
2 tbsp olive oil
Lemon wedges
Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese, and salt. Dip fillets in the flour, egg, then cracker mixture.
In large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 tsp salt
4 tilapia fillets, (5 oz. each)
2 tbsp olive oil
Lemon wedges
Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese, and salt. Dip fillets in the flour, egg, then cracker mixture.
In large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.
Chocolate Pecan Cheesecake
From Simple and Delicious Magazine
25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (pre-made)
2 pkg (3 oz each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed
In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth. Stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.
Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 12 servings
25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (pre-made)
2 pkg (3 oz each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed
In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth. Stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.
Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 12 servings
Melt In Your Mouth Chuck Roast
From Simple and Delicious Magazine
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 lbs)
1 can (14 1/2 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. Worchestershire sauce
4 1/2 tsp. prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water
Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worchestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 lbs)
1 can (14 1/2 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. Worchestershire sauce
4 1/2 tsp. prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water
Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worchestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.
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