Spinach Maria 11/19/2011
 
I have eaten this dish at Calhouns before and it is awesome to
say the least. I am trying this recipe for Easter so hopefully it is a good one. I was so excited when I found this recipe, hoping it is the same as Calhouns. Hope you enjoy!

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2 pkg chopped spinach

1 Tbsp butter

¾ -1 cup parmesan cheese

1 med onion

8 oz cream cheese

½ tsp cayenne pepper

Bread crumbs

Cook spinach and drain, mashing all of the water out of it. Saute onion in butter until tender, not brown. Add cream cheese and stir until melted. Add spinach, parmesan cheese and pepper to cream cheese
mixture. Cook in skillet until well blended. Place in a well greased 9x9x2 dish. Sprinkle bread crumbs on top. Bake at 350°F for 30 minutes.
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Thank you, Amanda, for this great recipe.

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2 1/2 c. graham cracker crumbs

1/2 c. butter, melted

1 1/2 c. powdered sugar

1/2 c. butter, softened

1 tbsp. hot water

1 tsp. vanilla

3 or 4 bananas, sliced

1 (20 oz.) can crushed pineapple, well drained

1 (8 oz.) carton dessert topping, thawed

12 to 15 maraschino cherries

Mix cracker crumbs and melted butter; reserve 1/2 cup butter for topping. Press remaining crumb mixture firmly in ungreased 13 x 9 x 2 inch baking dish. Beat powdered sugar, softened butter, hot water, and vanilla in small bowl on high speed until light and fluffy (about 1 minute). Carefully spread over crumb mixture. Arrange bananas on top; spoon pineapple over bananas. Spread dessert topping over pineapple. Sprinkle with reserved crumb mixture. Cover and refrigerate at least 3 hours. Cut into squares; top each with cherries. 12 to 15 servings.
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This delicious recipe comes from Janet in RI. Hope you enjoy. I
personally can't wait to try this one out.

2 cups quick rolled oats

1/2 cup raisins

1/2 cup All Purpose Flour

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 (14 oz.) can Sweetened Condensed Milk

1 1/2 cups chopped apples

1 tablespoon molasses

Original No-Stick Cooking Spray


COMBINE oats, raisins, flour, cinnamon, nutmeg, cloves and salt.
Stir in sweetened condensed milk, apples and molasses. Let set about 30 minutes to allow oats to absorb liquid.

HEAT oven to 350°F. Coat cookie sheets lightly with no-stick
cooking spray. Drop dough by rounded tablespoons on prepared sheets. Flatten slightly.

BAKE 10 to 12 minutes or until lightly browned. Remove from
baking sheet to cool completely.
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Pea Dumplings 11/19/2011
 
My mamaw used to make pea dumplings all the time. I loved it! We all did. You have to try this, it is excellent.

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3 lbs fresh/frozen green peas

3 cups water

2 teaspoons salt

1 teaspoon pepper

1/2 cup butter or 1/2 cup margarine

1/4 cup all-purpose flour

1/2 cup milk

Wash peas and drain.

Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes. 

Melt butter in a heavy saucepan over low heat. Add the flour and cook
about 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas. Drop in dumplings and cook until dumplings are done, about 10 minutes.

Dumplings

2/3 cup milk

2 cups Pioneer Brand Baking Mix

Mix ingredients and drop into pea mixture by teaspoon fulls.

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I got this info from www.countrymom.com. I hope this helps those who are trying to make that special Easter cake. Easter is such a wonderful holiday. Yes, it is fun and exciting to do the Easter egg hunts and other activities. But, it is such a joyous time of celebrating the resurrection of Christ.
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You don't have to spend a lot of money on a fancy cake pan to make a cute Easter Bunny Cake - try this easy way to make a bunny cake that your family will love!

2 round cakes

white frosting

1 large pkg coconut

food coloring

sprinkles

assorted candies & jelly beans

colored icing in a tube

small bowl cool whip

1. You will need 2 round cakes - your choice on flavor. You can use the packaged kind or our recipe for white cake if you want to make it from scratch.

2. Cover a large piece of cardboard or flat cake pan with foil.

3. Cut one cake into the bunny shapes as shown above.

4. Arrange the cake pieces onto your cardboard or flat cake pan.

5. Frost the bunny cake.

Reserve a small amount of frosting for the bowtie and color it with food coloring of your choice. I usually make mine blue but you can have any color of bowtie you like!

6. Sprinkle white coconut on everything but the bowtie and middle of ears. Color a small amount of coconut pink for middle of ears. Sprinkle pink coconut into center of ears.

7. Now comes the fun part! Decorate your bunny cake to make the eyes, nose and mouth.

You can use just about anything - from drawing out the face with tube frosting to licorice for whiskers, jellybeans for eyes and nose, etc. Just have fun and remember, there is always next year to make a new bunny in different colors.

I usually use colored sprinkles on the bowtie.

8. Now take your coolwhip and spread a small layer around the sides of your bunny. Take the rest of the coconut and color it green with food coloring. Then sprinkle it around the bunny to make Easter grass. (the
coolwhip helps the green coconut to stick) To put the finishing touch on your bunny cake, sprinkle some jelly beans in the "Easter grass" coconut.

Remember you can get this information at www.countrymom.com.
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5 peeled garlic cloves

1 1/2 cups milk

6 cups chicken stock or low-sodium broth

12 ounces peeled precut butternut squash, cut into 1-inch cubes

1/4 cup sofrito (see Note)

One 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about 4 cups)

1/4 cup frozen peas

Salt and freshly ground pepper

In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth. 

Meanwhile, in a large soup pot, combine the chicken stock, squash and
sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.
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Pomodoro Soup 11/19/2011
 
10 Roma (plum) tomatoes, seeded and finely chopped

¼ cup finely chopped fresh basil

3 garlic cloves, chopped

1 teaspoon sea or kosher salt

1 teaspoon ground black pepper

3 tablespoons extra-virgin olive oil

Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.

Make this velvety sauce a couple of hours ahead.

Makes 3 cups.

Note: Seeding tomatoes makes for a denser, silkier sauce. Simply cut the tomatoes in half horizontally and scoop out the seeds with your thumbs.

***Serve over your favorite pasta.
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Thank you Kohnr in TN for a great burger recipe. I look forward to trying these out.
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1 can (20 oz) pineapple slices

½ cup Kikkoman Teriyaki Baste and Glaze, or Teriyaki Marinade and Sauce, divided

2 lbs ground turkey or chicken

1 tsp fresh ginger, grated

½ cup Kikkoman Panko Bread crumbs

8 whole grain hamburger buns

8 slices cheddar or Monterey jack cheese

Drain pineapple, reserve ½ cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and ¼ cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapples.

Makes 8 servings.

Tip: To make 4 servings, use 1 can pineapple slices and cut remaining ingredients in half.
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1 tablespoon extra-virgin olive oil

4 sweet Italian pork or turkey sausages (12 ounces), casings removed

One 24-ounce jar marinara sauce

1/2 cup water

Two 14-ounce packages fresh cheese ravioli

One 14-ounce package fresh spinach-and-cheese ravioli

12 ounces shredded mozzarella cheese (3 cups)

3 tablespoons freshly grated Parmesan cheese

1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces

Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up
the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.

Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.

Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.

Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.
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Thanks to Lydia for sharing this tasty dish with us. I know I'm excited about trying this one.

1 can (10 ¾ oz) Campbell’s Condensed Cream of Chicken Soup

½ cup sour cream

1 cup Pace Picante Sauce

2 tsp. chili powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack cheese

6 flour tortillas (6”), warmed

1 small tomato, chopped

1 green onion, sliced

Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place
seam-side up in a 2-qt, shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

Bake at 350°F for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Makes: 6 servings
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