Wednesday, June 28, 2006

Recipe: Layered Salad



LAYER spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.
MIX mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
SPRINKLE with remaining 1/2 cup cheese and bacon just before serving.

Prep Time: 35 min
Total Time: 5 hr 35 min
Makes: 12 servings, 1 cup each


From the Kitchen of: Lana at 5:42 AM 0 comments

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Friday, June 16, 2006

Recipe: Watermelon-Kiwi-Martini

Ingredients:

  • 2 cups cubed seedless watermelon

  • 2 peeled and cut up kiwifruit

  • 4 (or so) shots of absolute vodka (chilled well from the freezer)

  • 8 frozen watermelon cubes

  • 4 fresh mint leaves

Method:
Mix all ingredients in a blender except the frozen watermelon cubes and mint. Strain (if desired) into large martini glasses and garnish with toothpicked watermelon cubes and mint leaf.
This is also deliteful without vodka for those who would like a refreshing summer drink.This vodka martini is made in the blender with watermelon and kiwifruit. Each glass is garnished with frozen watermelon cubes and mint leaves on a pick.
Number of servings: approximately 4 depend in glass size

From the Kitchen of: Lana at 5:39 PM 0 comments

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Recipe: Ultra Alexander



Ingredients

  • Ice

  • 1-1/3 jiggers (2 ounces) brandy

  • 1-1/3 jiggers (2 ounces) creme de cacao

  • 1 tablespoon whipping cream

  • 1 tablespoon chocolate syrup

  • Chocolate shavings


Directions
1. Fill a cocktail shaker with ice. Add brandy, creme de cacao, whipping cream, and chocolate syrup. Shake, strain, and serve in a glass. Sprinkle with chocolate shavings. Makes 1 serving.

From the Kitchen of: Lana at 5:31 PM 0 comments

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Saturday, June 10, 2006

Recipe: Cookie-Dough-Cheesecake


I make this Cheesecake when we have a family gathering.
It is a Big hit.






  • 2 (18oz) Packages Refrigerated Sliceable Cookie Dough

  • 3 (8oz) Packages Cream Cheese- Softened

  • 1/2 cup Sugar

  • 2 Large Eggs

  • 1 Teaspoon Vanilla


Cut one roll of dough into 24 slices, arrange slices in bottom of a lightly greased 9x13 inch pan.

Press dough together, covering the bottom of the pan to edges. Set pan aside.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add vanilla; beat well. Pour mixture into prepared pan.

Cut remain roll of cookie dough into 24 slices; arrange slices over cream cheese mixture. Bake at 350 degrees for 45 minutes. Cool in pan on a wire rack. Cut into squares. Yield 15 servings.
I use ready to bake cookie dough. I also use many differant kinds of dough. The one pictured above is made with Pillsbury Ready To Bake Smores Cookie Dough. This is so easy and fast to make. I hope you Enjoy. I know my Family does because they always request it be made.

From the Kitchen of: Lana at 10:18 AM 0 comments

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Friday, June 09, 2006

Recipe: Grilled Steak and Vegtable Salad



  • 1/2 cup Balsamic Vinaigrette Dressing, divided

  • 3/4 lb. beef sirloin steak, 1/2- to 3/4-inch thick

  • 2 large yellow peppers, halved lengthwise, seeded

  • 8 cups torn mixed salad greens or spring greens

  • 2 beefsteak or other large tomatoes, cut into wedges

  • 1/2 cup slivered red onions


PREHEAT greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.

GRILL steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160°F).

MEANWHILE, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.

Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
Make Ahead When grilling, grill extra pieces of steak or chicken to use later in salads or sandwiches.
Nutrition Bonus:Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow pepper is rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A.
Diet Exchange:3 Vegetable,2 Meat (L),1 Fat

From the Kitchen of: Lana at 3:56 AM 1 comments

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Tuesday, June 06, 2006

Recipe: Surprise Cupcakes


Ingredients

  • 1 pkg. (18.25 oz.) plain chocolate cake mix

  • 1 1/3 cups water

  • 3 large eggs

  • 1/3 cup vegetable oil

  • 1 pkg. (18 oz.) Refrigerated Chocolate Chip Cookie Dough

  • 1 container (16 oz.) prepared chocolate frosting

  • Semi-Sweet Chocolate Mini Morsels


PREHEAT oven to 350º F. Paper-line 24 muffin cups.

BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.

CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.

BAKE for 19 to 22 minutes or until top springs back when gently touched. Let stand for 15 min.

Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.
Prep Time: 15 minutes
Bake Time: 19 minutes
(Makes 24 cupcakes)

From the Kitchen of: Lana at 3:00 AM 1 comments

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Monday, June 05, 2006

Recipe: Cookies & Creme Pudding Pops


This is an easy reciepe for young one to make.

  • 2 cups milk

  • 1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

  • 1/2 cup thawed Whipped Topping

  • 6 Chocolate Sandwich Cookies, crushed


POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping and crushed cookies.

SPOON into nine 3-oz. paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle.
FREEZE 5 hours or until firm.

Prep Time: 10 min
Total Time: 5 hr 10 min
Makes: 9 servings

From the Kitchen of: Lana at 8:52 PM 0 comments

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Recipe: Marinades For Grilling


Marinade for Shish Kabobs

  • 2 tbsp. sugar

  • 2 tbsp. salad oil

  • 1/3 cup soy sauce

  • 2 lbs. meat

  • Seasonings: garlic, onion, black
    pepper



Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill

Cajun Shrimp Marinade

  • 1/2 c. vegetable oil

  • 1/4 c. soy sauce

  • 1 tsp. freshly grated lemon peel

  • 1/4 c. fresh lemon juice

  • 1/4 c. fresh parsley

  • 2 tbsp. each Worcestershire sauce and
    red wine vinegar

  • 1 tbsp. dry mustard

  • 1/2 tbsp. paprika

  • 1/2 tbsp. minced garlic

  • 1/4 tsp. ground red pepper



Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.

This one I use and it is AWESOME it gives the steak a very good flavor


    Garlic Steak Marinade
  • 1 London Broil

  • 1 clove garlic, crushed

  • 1 sm. onion, chopped

  • 1 sm. bottle Lea Perrin steak sauce

  • 1/2 c. lemon juice

  • 1/2 c. vegetable oil


Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Barbecue Marinade

  • 1 small onion, finely chopped

  • 1 tablespoon oil

  • 1 tablespoon clear honey

  • 3 tablespoons tomato ketchup

  • 2 tablespoons soy sauce

  • 1 teaspoon smooth French mustard



Mix all together

From the Kitchen of: Lana at 12:46 PM 0 comments

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Recipe: OREO Decadence Bars



  • 23 OREO Chocolate Sandwich Cookies, coarsely crushed (about 2-1/2 cups)

  • 2 Tbsp. butter or margarine, melted

  • 3/4 cup white chocolate chips

  • 3/4 cup Miniature Marshmallows

  • 3/4 cup Peanuts, chopped

  • 1 can (14 oz.) sweetened condensed milk


PREHEAT oven to 350°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

MIX cookie crumbs and butter until well blended. Sprinkle 1 cup of the crumb mixture evenly onto bottom of prepared pan. Sprinkle with chips, marshmallows and peanuts; top with the remaining crumb mixture. Pour condensed milk evenly over crumbs.

BAKE 25 to 30 min. Cool completely on wire rack. Lift dessert from pan, using foil handles. Cut into 24 bars. Store in airtight container at room temperature.

Prep Time: 15 min
Total Time: 1 hr 45 min
Makes: 2 doz. or 24 servings, one bar each

From the Kitchen of: Lana at 3:38 AM 1 comments

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