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Monthly Archives: May 2011

Suzie’s Roll Ups

This is a great finger food.  A favorite at large gatherings.

Filling

1 pkg (8 oz.) cream cheese, softened

1/3 cup parmesan cheese

1 T. milk

1/4 cup red onion, chopped finely

8 slices bacon, cooked and crumbled

Mix together and store in refrigerator.

Dough

Place Rhodes bread dough on greased cookie sheet covered in greased saran wrap and thaw overnight. In the morning, roll out into a 10 inch circle.  Cut with pizza cutter into 16 wedges (pie style cuts).  Place a rounded tablespoonful of filling on the wide end of each slice and roll croissant.  Place on greased cookie sheet.  Brush with egg wash (recipe below) and sprinkle with poppy seeds.  Bake on 375 degrees for 12-15 minutes until golden brown.  Some filling will ooze out of sides.

Egg Wash

1 whole egg

1 tsp cold water

Whisk together.

 
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Posted by on May 31, 2011 in Finger Food

 

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Suzie’s Veggie Dip

1 cup mayonnaise

1 cup sour cream

1 T. grated onion

1 tsp dried parsley

1 T. dill weed

1 tsp Beaumont Seasoning

Mix together and store in refridgerator.

 
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Posted by on May 31, 2011 in Sauces

 

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Ice Cream Dessert

1 gallon ice cream, softened

1 box Nilla Wafers, crushed

Hot Fudge Recipe (doubled)

Cover bottom of dripper pan with 1/2 of the crushed wafers.  Cut ice cream in half.  Place 1/2 on wafer crumbs.  Spread 1/2 of the hot fudge on top.  Layer with other 1/2 of ice cream and other 1/2 of hot fudge.  Sprinkle remaining wafer crumbs on top.

Hot Fudge Recipe:

Mix together in saucepan:

1 1/2 cups sugar

3 T. cocoa

3 T. flour

Add:  1 cup milk

Boil for 2 minutes.  Remove from heat and add:

dash salt

1 t. vanilla

4 T. butter

 
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Posted by on May 31, 2011 in Desserts

 

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Dorene Salad

1 head red leaf lettuce                          1/2 – 1 cup cottage cheese, drained and rinsed

1 head green leaf lettuce                       1/2 – 1 cup mozzerella cheese, finely shredded

1 cup sliced mushrooms                        1/2 cup crumbled bacon or bacon bits

1/2 red onion, sliced

Toss together and add dressing immediately before serving.

Dressing:

3/4 cup oil                                                1 Tblsp. poppy seeds

1/3 cup sugar or agave                            3/4 tsp. sea salt

1/3 cup red wine vinegar                         1/3 tsp. dry mustard

Shake or stir together until sugar dissolves.  Pour over salad and toss together.

 
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Posted by on May 20, 2011 in Side Dish

 

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Apple Pancakes with Cider Syrup

Pancakes:

2 cups Bisquick                                    1  2/3 cups milk

1/2 tsp. cinnamon                                1 cup grated apple (2 large)

1 egg

Mix all but grated apple with beater.  Fold in grated apple.  Bake on a hot, lightly greased griddle.

Cider Syrup:

1 cup sugar                                              2 cups apple cider or juice

2 Tbsp. cornstarch                                  1 Tbsp. lemon juice

1/4 tsp. nutmeg                                        1/4 cups butter

1/4 tsp. cinnamon

Mix sugar, cornstarch, nutmeg, and cinnamon together in a saucepan.  Stir in apple cider/juice and lemon juice.  Heat over medium-high heat.  Boil 1 minute.  Remove from heat and add butter.  Stir until melted.  Serve warm.

 

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