Cheesy Potatoes
1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted
Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.
Wednesday, September 8, 2010
Friday, September 3, 2010
Fresh Market Crispy Caprese Rollups
Last Update: 7/22 7:51 am
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Prepared by Angel Shannon
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
Copyright 2010 Newport Television LLC All rights reserved.
Last Update: 7/22 7:51 am
Set Text Size Small Set Text Size Medium Set Text Size Large Set Text Size X-Large
Print Story | ShareThis
Prepared by Angel Shannon
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Caramel Apple Sweet Bread
INGREDEIENTS
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.
INGREDEIENTS
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.
Chocolate Peanut Butter Cookies
* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
Summer Fruit Salsa
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
BYU Famous Mint Brownies
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Three Cheese Cauliflower Soup
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
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