Sunday, August 31, 2008
Since its tomato season, there's nothing better than indulging in a fresh-from-the-garden tomato sandwhich. Here's the recipe we tend to use most in our family:
(For two sandwiches)
4 slices sourdough bread (we like our bread toasted)
2 fresh, whole round tomatoes (not roma)
6-8 strips of lean, cooked bacon
4-6 slices of soft Avocado (optional)
Lawry salt to taste--sprinkled on tomatoes
pepper--on tomatoes, too
Mayonaise and/or mustard on bread
Wednesday, August 27, 2008
Post a recipe in August: check. :)
I got this recipe when my sister was doing Pampered Chef and dug it out to make for dinner this week. I love the dill in it. Yum!
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Photo and recipe courtesy of allrecipes.com
Sunday, August 24, 2008
Posted by Chelsie at 1:04 PM
Thursday, August 21, 2008
2 1/2 cups all purpose flour (you can substitute whole wheat flour for 1 cup of the all purpose).
1/2 - 1 Tbsp. olive oil
Tuesday, August 19, 2008
3 medium eggs (I use one whole egg and two whites)
1 Cup granulated sugar
1 Cup brown sugar
1 Tbsp Vanilla
1/2 Cup Applesauce
1/2 Cup Oil (olive works, too, but I use vegetable)
Mix together until creamy
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 Tbsp cinnamon
2 Cups White flour
1 Cup Wheat flour
2 Cups grated zucchini
1 cup chopped walnuts, pecans, or chocolate chips(optional)
Stir together until smooth
Batter will seem too liquidy, but its not
Spoon into -2- loaf pans
Bake at 325-350 degrees for 60-65 minutes
Done when tooth pick comes out clean
2 small boxes of raspberry jello
2 small boxes of cook n serve vanilla pudding
Mix pudding with 4 cups of water.
Microwave until pudding/water are boiling-stirring every minute.
Mix in jello. Stir jello in until dissolved
Refrigerate to set overnight (or for at least a couple of hours).
Mix in cool whip (desired amount-I use about one medium sized tub) and fruit when set.
Thanks to my friend Tearsa for this new family favorite!
Posted by Tara at 10:42 AM
Happy Anniversary everyone. This blog will be a year old in September. Thanks to all for contributing! I've put each dish into categories. This will make it easier to search for recipes we want to use again and again. So please when you post add a label at the bottom that it falls into (please add more than one if it applies).
And now I challenge us all to contribute 1 recipe a month. Come on girls! It's not hard it's just hard to remember. Thanks to you who have contributed more regularly!
Posted by Tara at 10:31 AM