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Posted by gin
- April 09, 2005, 09:17:46 AMSo glad everyone enjoyed it KMK. Makes me feel good that you used my recipe. :) Thanks for the tip on strawberry cream cheese. I never thought of it. duhhhhhhhhh!!!!!
Posted by KMK92304
- April 07, 2005, 03:46:57 PMQuote from: gin on April 06, 2005, 05:07:41 PM
1 roll sugar cookies
2 small blocks cream cheese
1/2 cup sugar
juice from 1 lemon
chioce of fruits
spread cookie dough over entire cookie sheet until flat, bake until brown (follow directions from cookie dough), mix cc, sugar and lemon juice. spread on cookies
place fruit on top EAT!!!! you will love this
The only thing I changed on it was I used strawberry cream cheese. I put Strawberries, Mandarin oranges, Peaches and pinapple on it. Thanks so much, Everyone loved it! (They all wanted the recipe!)
Posted by gin
- April 06, 2005, 05:07:41 PM 1 roll sugar cookies
2 small blocks cream cheese
1/2 cup sugar
juice from 1 lemon
chioce of fruits
spread cookie dough over entire cookie sheet until flat, bake until brown (follow directions from cookie dough), mix cc, sugar and lemon juice. spread on cookies
place fruit on top EAT!!!! you will love this
2 small blocks cream cheese
1/2 cup sugar
juice from 1 lemon
chioce of fruits
spread cookie dough over entire cookie sheet until flat, bake until brown (follow directions from cookie dough), mix cc, sugar and lemon juice. spread on cookies
place fruit on top EAT!!!! you will love this
Posted by KMK92304
- April 05, 2005, 10:28:40 PMQuote from: gin on April 05, 2005, 09:15:20 PM
How about a fruit piazza? It is wonderful. (bananas, strawberries, kiwi, manderine oranges, and any other fruit u want on it), with cream cheese on a sugar cookie crust. Easy and taste delicious. hmmmmm Let me know know if it fits what you want and if you think u would like to try it. I will give directions. Have a great party! O0
That sounds great! Can you PM or post the recipe/directions? Pretty sure I will do that if no one else has any suggestions... Thanks so much! O0
Posted by gin
- April 05, 2005, 09:15:20 PMHow about a fruit piazza? It is wonderful. (bananas, strawberries, kiwi, manderine oranges, and any other fruit u want on it), with cream cheese on a sugar cookie crust. Easy and taste delicious. hmmmmm Let me know know if it fits what you want and if you think u would like to try it. I will give directions. Have a great party! O0
Posted by KMK92304
- April 05, 2005, 08:48:03 PMHi everyone! I kinda need help... I have a party on Thursday at work and we have to bring something that is home made. Any ideas?
;) Thanks!
;) Thanks!
Posted by pogoisevil
- April 04, 2005, 07:11:10 PMBeef Fajitas
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the oven to 325 degrees. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the oven to 325 degrees. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Posted by chetta
- April 03, 2005, 06:00:27 PMwhen i worked for the department of defense we use to make something that all the time, it was great, that melted cheese yum
as a matter of fact, now that i think about it... thats about all we did was party ;D
as a matter of fact, now that i think about it... thats about all we did was party ;D
Posted by careoss
- April 03, 2005, 02:27:07 PMHot Cheese Dip
Ingredients:
1 box (3lb) Velveeta Cheese (cut into ½" or 1" cubes)
1 lb. Hamburger
1 lb. Pork Sausage (Any flavor)
1 can Rotel brand tomatoes and green chiles mix (Any flavor)
1 can plain diced tomatoes
1 can chopped or sliced black olives
Preparation:
In a large frying pan, over low to medium heat, cook sausage and hamburger. Crumble any large pieces. Add a few tablespoons of water so the meat does not get crusty brown. Drain.
In a 3qt. Microwave safe bowl put in the cubed Velveeta cheese. Microwave on 50% power for 5 minutes, stir and continue to microwave at 50% until melted. Do not let the cheese burn. Keep stirring and always heat on 50% power.
Add cooked meat, Rotel, diced tomatoes & black olives. Stir until blended.
Heat for an additional one or two minutes on 50% power. Serve warm with tortilla chips or your favorite crackers.
*************************************************************
Variations are endless with this recipe.
If you like it hot, use hot pork sausage and hot Rotel or add a small can of green chiles or hot peppers. Or use 2 cans of Rotel instead of the plain diced tomatoes.
For a milder version, use Extra Mild Rotel and plain pork sausage.
For a seafood version, substitute baby shrimp and crab meat for the hamburger and sausage.
Take a few scoops of this dip and add it to scrambled eggs. Or use as a topping on baked potatoes.
Have fun and be creative. The best recipes come from imagination.
Ingredients:
1 box (3lb) Velveeta Cheese (cut into ½" or 1" cubes)
1 lb. Hamburger
1 lb. Pork Sausage (Any flavor)
1 can Rotel brand tomatoes and green chiles mix (Any flavor)
1 can plain diced tomatoes
1 can chopped or sliced black olives
Preparation:
In a large frying pan, over low to medium heat, cook sausage and hamburger. Crumble any large pieces. Add a few tablespoons of water so the meat does not get crusty brown. Drain.
In a 3qt. Microwave safe bowl put in the cubed Velveeta cheese. Microwave on 50% power for 5 minutes, stir and continue to microwave at 50% until melted. Do not let the cheese burn. Keep stirring and always heat on 50% power.
Add cooked meat, Rotel, diced tomatoes & black olives. Stir until blended.
Heat for an additional one or two minutes on 50% power. Serve warm with tortilla chips or your favorite crackers.
*************************************************************
Variations are endless with this recipe.
If you like it hot, use hot pork sausage and hot Rotel or add a small can of green chiles or hot peppers. Or use 2 cans of Rotel instead of the plain diced tomatoes.
For a milder version, use Extra Mild Rotel and plain pork sausage.
For a seafood version, substitute baby shrimp and crab meat for the hamburger and sausage.
Take a few scoops of this dip and add it to scrambled eggs. Or use as a topping on baked potatoes.
Have fun and be creative. The best recipes come from imagination.
Posted by Homer
- March 30, 2005, 06:09:28 PMQuote from: chetta on March 30, 2005, 05:48:36 PM
ok this is freakie i go away for a bit and come back to homer giving out recipies, oh god i cant stop laughing ;D
i hate to say this but that one apple cake, the orange pie and yes homer one if yours prob the fatting one with all the cream chesse i just might have to try O0
See all that your missing. ;)
Posted by abc123abc
- March 30, 2005, 05:57:15 PMBarbara, thanks so much for the Orange Meringue Pie recipe, it was awesome!!
Posted by chetta
- March 30, 2005, 05:48:36 PMok this is freakie i go away for a bit and come back to homer giving out recipies, oh god i cant stop laughing ;D
i hate to say this but that one apple cake, the orange pie and yes homer one if yours prob the fatting one with all the cream chesse i just might have to try O0
i hate to say this but that one apple cake, the orange pie and yes homer one if yours prob the fatting one with all the cream chesse i just might have to try O0
Posted by Homer
- March 30, 2005, 04:25:44 PMPhiladelphia Creamy Basil & Tomato Pasta
3 cups chopped tomato
8 ounces of Philly Cream Cheese cubed
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing
1/2 cup chopped fresh basil
1lb. Linguine
1/2 cup toasted pine nuts
Toss together tomatoes, cream cheese and dressing. Place in fridge for 2 hours.
Cook pasta, drain and place in a large bowl
Add tomato mixture and pine nuts. Toss lightly.
If you want to perk this dish up a bit add 1lb cooked shrimp.
Serves 8 normal people or 2 Homers :P
Yes ladies. This man loves to cook!
3 cups chopped tomato
8 ounces of Philly Cream Cheese cubed
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing
1/2 cup chopped fresh basil
1lb. Linguine
1/2 cup toasted pine nuts
Toss together tomatoes, cream cheese and dressing. Place in fridge for 2 hours.
Cook pasta, drain and place in a large bowl
Add tomato mixture and pine nuts. Toss lightly.
If you want to perk this dish up a bit add 1lb cooked shrimp.
Serves 8 normal people or 2 Homers :P
Yes ladies. This man loves to cook!
Posted by phxgurl
- March 30, 2005, 04:05:42 PMCarne Asada
get a pound or so of thin sliced roast or round steak or any kind of beef ( shoulder meat is really the best)
put a layer down in a pan and sprinkle with salt and pepper sliced jalapenos sliced onions cumin cilantro and lemon and lime juice, repeat layering till all the meat is covered
cover the pan and marinate that sucker for at least a day in the fridge.
fire up that grill and cook that meat up. mmmm good stuff.
serve with pico de gallo salasa and tortillas
pico de gallo salsa
couple of big ripe tomatoes chopped
med white onion chopped
jalapenos to taste some like it hot some dont
chopped cilantro
couple cloves minced garlic
salt and lemon juice
let it set in fridge for at least an hour
get a pound or so of thin sliced roast or round steak or any kind of beef ( shoulder meat is really the best)
put a layer down in a pan and sprinkle with salt and pepper sliced jalapenos sliced onions cumin cilantro and lemon and lime juice, repeat layering till all the meat is covered
cover the pan and marinate that sucker for at least a day in the fridge.
fire up that grill and cook that meat up. mmmm good stuff.
serve with pico de gallo salasa and tortillas
pico de gallo salsa
couple of big ripe tomatoes chopped
med white onion chopped
jalapenos to taste some like it hot some dont
chopped cilantro
couple cloves minced garlic
salt and lemon juice
let it set in fridge for at least an hour
Posted by Hooper2092
- March 30, 2005, 03:24:23 PMQuote from: pogoisevil on March 29, 2005, 06:27:02 PM
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
..and for dessert? 15 pounds of mint chocolate chip ice cream O0