1 package (8 ounce) cream cheese
½ cup sour cream
¼ cup brown sugar
¼ cup sugar
1-2 tablespoons maple syrup
1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed until smooth, about 5 minutes.
2. Chill and serve with fruit kabobs.
1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture)
9 ounces fettuccine
½ lb shrimp, cleaned
2 tablespoons vegetable oil
1 cup half-and-half
1 container (5 ounce) garlic and herb spreadable cheese
1 clove garlic, minced
¼ teaspoon salt
1. Thaw and drain vegetables. Set aside.
2. Get a good sized pot depending on how much pasta you are cooking. Make sure it is big enough so the water doesn't spill when it's boiling. Fill the pot up with water.
3. Set the stove to high.
4. When the water starts boiling, dump the container of pasta into the pot. Agitate it slightly with a long serving spoon.
5. Keep your eye on it as it continues to boil and stir it just enough to prevent the pasta from sticking to the bottom every 1-2 minutes.
6. When it's been boiling for about 7 minutes, take a piece of the pasta out and taste it.
7. If it's too hard to bite, tastes funny when you bite it, or if you see white in the center, it needs to cook a little longer. When it's chewy but firm in the center, it's ready. This is referred to as al dente in Italian.
8. Empty the entire pot of pasta into a strainer. Shake out the excess water and then pour back into the pot.
Meanwhile:
9. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.
10. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp begins to turn pink. Remove from pan and set aside. Keep warm.
11. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender.
12. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables.
13. Gently add the cooked shrimp and the fettuccine. Heat through and serve.
This recipe uses yeast for leavening, but is rather quick to make. It makes a good pizza dough as well.
1 ¼ cup warm water
1 tablespoon yeast
2 tablespoons sugar
½ teaspoon salt
3-3 ½ cups flour
¼ cup butter or margarine, melted
garlic salt and parmesan cheese, optional
1. Dissolve yeast in warm water.
2. Add sugar, salt and 2 ½ cups flour. Mix to form dough.
3. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.
4. Let dough rest for 10 minutes.
5. Put half of melted butter or margarine in jelly roll pan.
6. Using rolling pin or hands, flatten dough into buttered jelly roll pan.
7. Spread remaining butter or margarine over top of dough.
8. Using pizza cutter, cut dough into strips.
9. Sprinkle with garlic salt and parmesan cheese, if desired.
10. Let rest another 10 minutes.
11. Bake at 375 degrees for 20 minutes.
12. Cut with pizza cutter again.
2 tablespoons butter or margarine
½ cup chopped onion
2 cups long-grain rice
½ teaspoon dried rosemary leaves
½ teaspoon dried rubbed sage leaves
½ teaspoon dried thyme leaves
4 cups chicken broth
1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.
2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.
3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.
1 lb salmon filet
Marinade:
1 tablespoon packed brown sugar
1 tablespoon margarine, melted
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon prepared mustard
1 clove garlic, crushed
1. Mix marinade ingredients in a small bowl.
2. Place salmon, skin side down, in a shallow baking dish or use the bag that the salmon came in to do the marinating.
3. Pour marinade over salmon. Cover and refrigerate 30 minutes.
4. Set oven control to broil.
5. Remove salmon from marinade. Reserve the marinade. Place salmon, skin side down, on rack in broiler pan.
6. Broil with top 4-6 inches from heat. After the first 5 minutes of broiling, brush again with marinade. Discard remaining marinade.
7. Broil for a total cook time of 10-15 minutes, or until salmon flakes easily with a fork and becomes opaque at its thickest point.
