Pinterest Means You'll Never have to Buy another Cookbook ~

Since the guys are working in the yard today, and lunch is ready for them, I've been perusing Pinterest...the place with all the recipes you can ever make. It not only has recipes, but activities and collections galore.  It is entertainment without leaving your computer chair. These presentations are mostly from the real housewives and husbands of America. Every once in awhile they mention Barefoot Contessa, or Everyday Food, but they have likely made some sort of adjustment to the original recipe. Here are some recipes and ideas from my Pinterest time today.(Just in case you are too busy to ferret out the good stuff.)

Spicy Chicken Buffalo Dip
8 oz. (one package) cream cheese, room temperature
1/2 cup chunky blue cheese dressing
1/2 cup Frank's Red Hot sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
24 oz. shredded chicken  (You could use canned chicken breast, but I used rotisserie. )

1. Heat oven to 350 degrees.  Lightly coat a baking dish with nonstick cooking spray and set aside.
2. Place room temperature cream cheese in a bowl and whip until smooth.  
3. Mix in salad dressing, hot sauces and mozzarella until well blended.  
4. Stir in shredded chicken and mix until well incorporated.  
5. Pour into baking dish (I used a pie pan) and bake for 20 minutes.  
6. Turn on broiler and let top brown for an additional 4 minutes.  Remove and serve warm.

Serve with celery, pita chips, or bagel chips. 

 

 

 

Broccoli Cauliflower Casseroleoriginal recipe: http://www.mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Casserole.aspx

Ingredients:

• 1/2 cup plain dry bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
• 1 package (16 ounces) frozen broccoli florets, thawed I used fresh vegetables.
• 1 package (16 ounces) frozen cauliflower florets, thawed
• 2 tablespoons butter
• 1 large onion, chopped (1 cup)
• 2 tablespoons flour
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1/4 cups milk
• 4 ounces (1/2 package) cream cheese, cubed

Instructions:

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

 

 

Getting off at the tube station in London, I always liked the treat of their cheese Danish. I figure it could not be too hard to make and this recipe reminds me of those times of antiquing.

 

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this Danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled Danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes. (Notes from the presenter of this recipe.)

Pinterest recipes and pictures.

These potatoes were the hit of Sunday's main meal,  five pounds of potatoes and none were left!

 So easy too.

I love these Parmesan baked potato halves, they make the perfect side dish.  Pinterest.

Parmesan Baked Potato Halves. I am making these today to go with racks of ribs.  We are celebrating Brooks being home with a 4. from a difficult year at the Citadel. From now on it will get easier, well, one can only hope.

 

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

 

Lemon Cookies

 Afternoon tea Bake

 

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For the true lemon lover, these crisp cookies are the perfect treat.

 

Everyday Food, May 2009

• Prep Time25 minutes
• Total Time45 minutes + cooling
• Yield Makes 24

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Lemon Glaze

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.