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Can you believe summer is half over? In one short month, school will be back in session. If your life is like mine, your weekends have been packed with graduation parties, weddings, showers and picnics celebrating friendship. At all these events there are lots of delicious eatables. It’s all been great, but I’m getting a little tired of the usual macaroni and potato salads, veggie platters, burgers and hot dogs.
With that said, I thought this week why not ask for proven recipes from my followers. We live in many regions and come from different ethnic backgrounds. Let’s think out of the box, ladies and guys, and share mouth-watering recipes that do not take hours to make.
For example, I’m always asked to bring my Pierogie dish. It’s yummy and not hard to make, really. Warning, however, it's not for the dieter.
1) Boil and drain 1 box of Lasagna noodles. (you can make these up to three days prior—just cook al dente, cover with water and a little vegetable oil and refrigerate.)
2) Peel, cook and mash about 2-3 pounds of potatoes. (You can use leftover mashed potatoes - just warm them a little in microwave before spreading on noodles. So make extra when making a meal earlier in the week and save time.)
3) Sauté 1 large Spanish onion in 1 pound of butter. Yup 1 lb.
4) In a baking dish, layer, melted butter, lasagna noodles, potatoes, Velveeta cheese, finishing with butter. (I used ¾ of a large box of Velveeta cheese.) And bake uncovered for 30 minutes at 350 degrees until cheese is melted. Let cool for about five minutes and cut in 2 inch squares. This dish is very rich and very filling.
I have a baby shower this weekend and want something to wow them, so please share.
Hugs, AJ
Tuesday, July 28, 2009
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Hi, Autumn! Cupcakes are always a hit (not always for the dieter, I'm afraid!). There are some excellent tried and true recipes here: http://cupcakeblog.com/. Some of them take only about half an hour to make from scratch if you run around fast enough.
ReplyDelete~ Vanessa
OMG, Vanessa. I gained pounds looking at that site. I'm like, oh, I've got to try that one and then I check out the next recipe and I want to make that one too. Well maybe not make. Eat. Yummy.
ReplyDeleteI put this url into my favorites. Thanks for sharing and for stopping by. ;>) (((hugs))) AJ
OKay, now I'm hungry. lol.
ReplyDelete<3Nisha
This would never be considered healthy, however... Velveeta cheese melted with salsa = the yummiest dip in the world.
ReplyDeleteA bit healthier is salsa mixed with softened cream cheese. Quite yummy, too.
You also can't go wrong with stuffed mushrooms. Buy the big ones, remove the stems and chop them up with seasoned breadcrumbs, parmesan cheese and chives (or green onions finely chopped), and as much garlic as you like. Add salt and pepper to taste. Put the mixture into the caps, and bake until the shrooms are soft. 350 degrees for 10-15 minutes.
:)Becky
Oh wow, Autumn!! Those pierogies sound AWESOME!
ReplyDeleteI have a super-easy dip that I make - literally, it takes 3 minutes to prepare. Place a glass pie plate in the microwive and melt a package of cream cheese (I use 1/3 less fat and you never know the difference).
Spread the cream cheese over the bottom evenly. Then place a layer of chili (again, to save on calories I use a can of turkey chili, no beans). This part is all about preference so whatever type of chili you like is up to you.
Then place a layer of cheese (a whole bag of shredded) and put it in the oven for 20 minutes on 375. I serve it with tortilla chips and it literally vanishes before your eyes.
And now I'm off to check out that wonderful cupcake site!!!!
Addison
Becky, Hi, girl. Those mushrooms sound YUM and easy. I might try these tonight for dinner. Thanks for posting. AJ
ReplyDeleteAddison, Don't do it. Don't go to that cupcake site. You'll never leave.
ReplyDeleteI love this easy recipe. I love chili. Oh, I have to go shopping.
Have you ever put shredded lettuce, chopped onion and tomatoes on it? I wonder. Hummmm.
Thanks for sharing.
AJ
Tess, you and me both. I'm reaching for the water bottle, before heading out to lunch. Don't you have a recipe to share. Come on, girl.
ReplyDeleteAJ
Well I am Irish, French, Polish, Italian and a titch of Abenaki Indian.
ReplyDeleteI can cook Polish and Italian the best.
How about a great recipe for guwumkies. By the way I can swear in Polish but I don't know how to spell this word. Anybody? I have a friend from Poland who gave me the recipe.
Wow, Mary! What a combo. What are guwumkies? I guess you know I can't help you there. I hope someone can.
ReplyDeleteDo you have any personal favorite recipe you can share?
di
Okay, these all sound fantastic.
ReplyDeleteHere is one of the easiest and most delicious things you'll ever eat. I promise!
Take two cans of French cut green beans and drain. Cut up some Mexican Velveeta into cubes. Stick it all in the microwave for a couple of minutes, stir and voila! This is such a good side dish and everyone loves it.
Hugs Autumn!
~D~
Okay, I write foodie romance so I have to play.
ReplyDeleteSome tried and true, easy apps include artichoke party rye apps and bacon wrapped scallops:
http://www.easy-appetizer-recipes.com/artichoke-appetizer.html
http://www.rachaelrayshow.com/food/recipes/bacon-wrapped-scallops/
Chili Dip
Mix a can of beanless chili with an 8-oz package of cream cheese in a sauce pan, heat until mixed and hot. Serve with frito scoops. Make sure you serve it when everyone is ready to eat it because it is best eaten hot.
This dessert takes some waiting time but actual work time isn't too bad:
http://www.epicurious.com/recipes/food/views/Banana-Cream-Pie-with-Chocolate-Chip-Cookie-Crust-104983
Note of caution: Make sure not to overcook the crust, or buy a backup cookie dough. It is easy to do so watch it carefully. If it's too cooked, it's hard to get out of the pan.
Everyone raves about this when I make it.
Laurie DeSalvo
2009 Golden Heart® Finalist
FOR LOVE OR RAVIOLI - Contemporary Series Romance
Hey, girlfriend,
ReplyDeleteI love all that good food, but have to watch dh's sugar so do a lot of nutrient dense cooking. One of my favorite picnic foods is pineapple coleslaw. One can crushed pinapple, about four cups shredded cabbage (you can cheat and buy it in a bag) some mayo, a touch of chili pepper or black pepper, smidge of salt. Put shredded cabbage in a large bowl. Drain the pineapple. Keep the juice aside. Add pineapple to bowl. In reserved juice, add salt, about a cup of mayo (I don't measure, so look for a creamy consistancy). Whip together until creamy. Mix into cabbage. Chili or pepper to taste. Tuck in fridge for a couple of hours so the acid in the pineapple breaks down the cabbage. (I usually do it the night before. Very easy. Always a hit)
There you go. {{{Hugs}}}
Okay, I have another easy one. It falls in the realm of a picnic type salad but not the usual, at least as far as I've seen:
ReplyDelete1 box of linquini (whole wheat if you want to be healthier)
1 McCormick Salad Seasonings (use the whole thing, this will be with the spices)
1 tomato, diced
1 cucumber, peeled and diced
1 small onion, diced really small or you can leave it out
Boil linguini according to the package, drain, and while it's still hot, combine with all other ingredients and toss. If possible, prepare the day before and serve at room temperature. Re-toss before each serving.
Sorry, I forgot a crucial ingredient! Here it is in complete form. I'm trigger finger happy ;o)
ReplyDelete1 box of linquini (whole wheat if you want to be healthier)
1 16-oz bottle of italian salad dressing per your preference.
1 McCormick Salad Seasonings (use the whole thing, this will be with the spices)
1 tomato, diced
1 cucumber, peeled and diced
1 small onion, diced really small or you can leave it out
Boil linguini according to the package, drain, and while it's still hot, combine with all other ingredients and toss. If possible, prepare the day before and serve at room temperature. Re-toss before each serving.
Darynda, I've had the string beans with cream of mushroom soup and it was yum, but never with the veleeta mexi. I have try that too. My DH & I love Hot Mexican dishes. Do you have any other dishes native to NM?
ReplyDeleteAJ
Oh, Laurie. They all sound great! You knew I'm a pasta nut, didn't you? I could so do pasta in any form everyday.
ReplyDeleteThe tail end of summer is definitely looking up. Thanks for posting, hon.
AJ
Hey there,
ReplyDeleteHere's a great recipe from New Mexico. We're famous for our Hatch green chili. This recipe is super easy and it's cooked in a crock pot so it's portable.
Green Chili Stew
5-6 Chicken Breast Cut in small pieces
2 Cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
1 Can Chicken Broth
3 Cans (8 oz total) Chopped Green Chili
6 Large Potatoes (Cut in small pieces)
Add Water as needed to get desired consistency
Brown Chicken Breast pieces in skillet (Pre-cooked chicken works great, too)
Add mixed ingredients to crock pot - cook on low 10-14 hrs (until potatoes are done)
Sherri Buerkle
Hey, Sherri. We love chili and this sounds fanastic and EASY. I'll have to check the local grocery shelves for the green chili. If they don't carry, Az we'll see us in Sept. I'll be shipping supplies home.
ReplyDeleteThanks for taking the time to stop by.
AJ