1/4 lb bacon
2 tbs butter
1 clove garlic, pressed
2 cups julienne strips of ham (about 1/2 lb.)
1 pkg. (8 oz) spaghetti, cooked and drained
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley (I just use a little dried parsley)
1/2 teaspoon salt
1/4 teaspoon pepper
1 or 2 eggs, beaten ( I use one egg)
1/4 cup sliced black olives
(reserve 2 tbs bacon grease)
Brown bacon in frying pan; drain, crumble and reserve bacon , set aside 2 tablespoons of bacon grease.
Add reserved bacon grease, butter, garlic and ham to pan. Saute lightly.
Add spaghetti, bacon, cheese, parsley, black olives, salt and pepper; stir well. Turn off heat.
Pour eggs over and quickly toss to coat spaghetti mixture evenly. Sprinkle with dried parsley.
Serve at once. Makes 4 to 5 servings.
May 11, 2009
BROCCOLI SALAD
8 servings
COMBINE:
1 bunch raw broccoli-broken into pieces
1 cup celery-chopped
1/2 bunch green onion-chopped
1 1/2 cups mild cheddar cheese-shredded
1lb. bacon, fried and crumbled
DRESSING: mix together, then pour over broccoli mixture:
1 cup mayonnaise (not salad dressing)
6 tablespoons brown sugar
1 1/2 tablespoon vinegar
Refrigerate overnight (must chill)
COMBINE:
1 bunch raw broccoli-broken into pieces
1 cup celery-chopped
1/2 bunch green onion-chopped
1 1/2 cups mild cheddar cheese-shredded
1lb. bacon, fried and crumbled
DRESSING: mix together, then pour over broccoli mixture:
1 cup mayonnaise (not salad dressing)
6 tablespoons brown sugar
1 1/2 tablespoon vinegar
Refrigerate overnight (must chill)
May 10, 2009
Chocolate-Marshmallow Pillows
Chocolate-Marshmallow Pillows
Prize-Winning Recipe 2009 Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Hazel's note: I used Betty Crocker's Sugar cookie mix...Delicious
Prep Time: 45 min
Total Time 1 hour 5 min.
Makes: 2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semi sweet chocolate chips (6ox)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches a part. (I like to use parchment paper to line my cookie tins)
3. Bake 9 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, buter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Substitution: A pouch of Betty Crocker chocolate chip cookies mix can be used for the double chocolate chunk cookie mix, or sugar cookie mix.
How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.
Prize-Winning Recipe 2009 Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Hazel's note: I used Betty Crocker's Sugar cookie mix...Delicious
Prep Time: 45 min
Total Time 1 hour 5 min.
Makes: 2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semi sweet chocolate chips (6ox)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches a part. (I like to use parchment paper to line my cookie tins)
3. Bake 9 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, buter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Substitution: A pouch of Betty Crocker chocolate chip cookies mix can be used for the double chocolate chunk cookie mix, or sugar cookie mix.
How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.
May 6, 2009
STRAWBERRY SPINACH SALAD
INGREDIENTS:
ADD COOKED CHICKEN CHUNKS FOR A SUMMER MEAL.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4-1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach-rinsed, dried and torn into bite-size pieces
1 quart strawberries-cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered, or pecans or walnuts
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
ADD COOKED CHICKEN CHUNKS FOR A SUMMER MEAL.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4-1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach-rinsed, dried and torn into bite-size pieces
1 quart strawberries-cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered, or pecans or walnuts
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
COCONUT CLOUDS
2 2/3 cups flaked coconut, divided
1 (18.25 ounce) box yellow cake mix
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract
Heat oven to 350 degrees F.
Reserve 1 1/3 cups coconut in a bowl.
Combine cake mix, egg, oil, water and almond extract in a large
bowl. Beat with mixer. Stir in remaining 1 1/3 cups coconut.
Drop rounded teaspoonful of dough into coconut in bow. Roll to
cover lightly.
Place two inches apart on ungreased cookie sheet. Bake 10 to 12
minutes or until lightly browned.
Cool on cookie sheet for one minute. Remove to wire rack to cool
completely. Store in airtight container.
Hint: To save time when forming dough into balls, use a 1-inch
spring-operated cookie scoop. Spring-operated cookie scoops are
available at kitchen specialty shops.
1 (18.25 ounce) box yellow cake mix
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract
Heat oven to 350 degrees F.
Reserve 1 1/3 cups coconut in a bowl.
Combine cake mix, egg, oil, water and almond extract in a large
bowl. Beat with mixer. Stir in remaining 1 1/3 cups coconut.
Drop rounded teaspoonful of dough into coconut in bow. Roll to
cover lightly.
Place two inches apart on ungreased cookie sheet. Bake 10 to 12
minutes or until lightly browned.
Cool on cookie sheet for one minute. Remove to wire rack to cool
completely. Store in airtight container.
Hint: To save time when forming dough into balls, use a 1-inch
spring-operated cookie scoop. Spring-operated cookie scoops are
available at kitchen specialty shops.
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