Buy a bag of the cheaper apples instead of the individual, per pound ones. Peel and cut up the apples, put them in a sauce pan with a little water in the bottom (about an inch). Add cinnamon, cloves and allspice if you like. Put a lid on the pot and cook until you can mash with a potato masher - maybe about a half hour. If you taste it and want to make it a little sweeter, you can add a little honey or whatever sugar substitute you use. Hubby is currently using Blue Agave syrup and likes the taste better than other substitutes. Make a big pot because it freezes very well.
Here is approximately how I made the dip I brought to the Atlanta DVD viewing party. I don't measure anything, just throw it in, but it is really hard to mess this up. Whatever you do, it's gonna taste good!
This is a double batch; you can halve everything; you can make it more or less spinachy or artichokey, and can use lite versions of everything.
Atlanta GNT DVD Viewing Party Baked Artichoke and Spinach Dip
In a large skillet: Saute in a little butter: 5 garlic cloves 1 bag of fresh spinach 1 can of artichokes, chopped 1 jar of marinated artichokes, chopped
Add: 2 8oz packages of cream cheese about a 1/2 cup of half and half or cream about 1 cup of mayo about 1/2 pint of sour cream. Let this all melt and stir it up.
Add: most or all of a container of parmesan curls or shredded parm 1/2 container of shredded asagio cheese Stir it all together.
Put in a baking dish and bake at 350 for about 30 minutes or until slightly browned and bubbly.
EAT with tortilla chips or bagel chips or your fingers!
Remember, it has spinach in it, so it is good for you, and if you dance to Adam while eating it, there are no calories!
Hey lynneville. I make a similar dip - delicious. It looks really cool if you buy a big round loaf of bread, hollow out the middle and put the dip in the whole. Serve the bread you hollowed out, tear in little pieces and use it to spread the dip on. Yumm. I'm going to have to make some this weekend.
I brought this to mayumi's and several people asked for the recipe.
Chocolate Gooey Cake
One 18 1/2-ounce chocolate cake mix 1 egg 1 stick of butter, melted
Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9 baking pan. Prepare filling.
One 8 ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 1 stick of butter, melted One 16-ounce box powdered sugar Chocolate chips to taste Pecans to taste
Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Top with chocolate chips and pecans. Bake 40 - 50 minutes. Do not overbake, you want the center or be a little gooey.
Nice to see people in here. That cake sounds delicious. I just made some home made chocolate pudding.
Has anyone started their veggie garden yet? I started snow peas, broccoli, cauliflower, swiss chard, spinach, lettuce and some herbs from seed inside a few weeks ago. I've got some nice little sprouts and the snow peas are ready to go in the ground. Also planted carrots, turnips, beets, lettuce and spinach outside in my raised bed. Now I'm waiting on the landscaper to come and roto-till the rest of the garden so I can get planting. AND, we need some warm sunny weather in the northeast. Enough already!
I really have no experience with other garden plants and flowers. Can anyone recommend plants that flower all summer? I'd love perennials, but annuals would be okay too. I'd so love to be able to pick flowers for the dining room table all summer. In the mean time, tulips, daffodils, hyacinths and crocuses are starting to bloom. I love Spring! Actually, being from Florida, I'd like summer all year long. Oh well - some day.
Melisende's recipe's from her viewing party.....yummy!
Lemon Cream Cupcakes Makes 20
2/3 cup butter or margarine, softened 1-1/3 cups sugar 2 eggs 1-1/4 teaspoons grated lemon peel or organic lemon essence 3/4 teaspoon vanilla extract 2-1/3 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1-1/3 cups sour cream
n a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
1/2 cup unsalted butter, softened 1/2 teaspoons vanilla extract 2 cups confectioners' sugar, sifted 2 tablespoons milk 1 tsp. grated lemon peel 1/2 tsp. organic lemon flavouring You can use blue 3 food coloring but I used Blue Curacao to tint the frosting light blue and used edible glitter and gold sprinkles.
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla and lemon extract and lemon peel. 2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
This is a great salad and quite low in calories:
Edamame Salad From The Crystal Palace Restaurant at Magic Kingdom Park Yield: 4 to 6 servings
4 cups edamame (young soybeans), fresh or frozen 1/2 cup rice wine vinegar 1/4 cup sesame oil 1 teaspoon coarse salt 1 cup chopped Napa cabbage 1/2 cup chopped bok choy 1/2 cup shredded carrots 1 tablespoon black sesame seeds 1/4 cup shredded white daikon radish
1. Cook fresh or frozen beans in boiling, salted water for 3 minutes. Chill thoroughly. 2. In a small miximg bowl, combine vinegar, sesame oil, salt, cabbage and bok choy. Let sit at room temperature for 20 minutes. Cabbage will wilt slightly. 3. Mix in carrots, then refrigerate for 1 hour. 4. To serve, to with sesame seeds and daikon radish.
1 box devils food cake mix 1 small box of chocolate instant pudding 2 cups sour cream 4 large eggs 1 cup water 3/4 cup vegetable oil 2 tsp. vanilla 1 cup chocolate chips Ice cream of your choice
Mist slow cooker with cooking spray. Put cake mix, pudding mix, sour cream, eggs oil,water, and vanilla in mixing bowl and beat on low for 30 seconds. Scrape down bowl, increase mixer speed to medium and mix about 2 minutes. Fold in chocolate chips. Transfer to slow cooker. Cook 3 1/2 hours on high or 6 1/2-7 hours on low. It will be puffy in center and pulling away from sides. Serve warm with ice cream.
Both recipes are from The Dinner Doctor by Anne Byrn
"Don't cry because it's over. Smile because it happened." Dr Seuss
That strawberry salad sounds great tinafea. I've got a strawberry barrel (huge old wine barrel) and all of the plants have little flowers already. I'm glad I now have something different to do with them. Thanks!
Last Edit: May 11, 2011 16:21:27 GMT -5 by sugaree
Post by justwishin on May 15, 2011 16:34:23 GMT -5
Death By Chocolate
This is really a super simple yummy recipe that can be varied to suit your personal cravings!
One pan of your favorite brownies Chocolate Syrup 2 packages of Chocolate Fudge instant pudding mix prepared Cool Whip Heath Bar Bits (packaged) -- You can use your favorite candy/cookie. A friend of mine makes her with cut up Reese's Cups -- Really rich
In a trifle bowl or other deep bowl layer
1. Chocolate Syrup
2. Crumbled Brownies
3. Chocolate Syrup
5. Heath Bar Bits
6. Cool Whip
Repeat layers until your bowl is full. Top with syrup and bits for decoration. Refrigerate for 24 hours.
You really can't mess this up!
BTW-- I have never tried it, but I have also seen the recipe with Kahlua substituted for the chocolate syrup.
Soooooooo, echo, echo, echo. Has anyone started their veggie garden? I've eaten broccoli, snap peas, lettuce, radishes and collard greens so far. I've got one tomato that will be ready to eat in a few days. Started picking strawberries in the strawberry barrel yesterday. There are baby zucchini and yellow squash, blooms on my eggplants and peppers, and my pole beans and cukes have started climbing their trelisses. I LOVE summer!
Would love to hear from any other gardeners out there.
It's been too wet and we had frost weekend before last so nothing bearing fruit except the strawberries that are still in the greenhouse. Love to see what a Strawberry barrel looks like. My dad put most of mine in the hanging containers and the only place to hang them is under a shade tree.
I've planted and am eating spinach and two types of lettuce. I put in cucumbers and potatoes that got nipped by the frost but are coming back. The tomato was looking good while in the greenhouse, I should have left it there. The onions look good, the peas are slow and the raspberries aren't fruiting yet. The cherry tree got nipped, no apples again this year. The pear tree however is doing fine but I've never been able to eat it's fruit. The radishes look like they'll do well.
I'm a downer, lol. I do have more things in the greenhouse ready to plant so I'll eventually get some things to eat but I doubt it will be in June. Thankfully my 2 chickens more than keep up enough eggs for us.
Hi Jablea. Sorry about your rain and frost. I planted a lot of seeds and then we had 2 weeks of rain, so a lot of seeds didn't germinate. It's hot and sunny now, so I planted seeds again. I buy a lot of plants already started too. You have a greenhouse? How big is it? That's so cool. Love the idea of fresh eggs too. I couldn't do that where I live. So sorry about your cherries and apples. We go to U-pick farms for peaches, cherries, apples and blueberries. I can them for winter. I'll take your pears lol. I can them also. Love pears.
My husband made the strawberry barrel. We went to a winery and purchased a barrel. Then drilled holes around the sides and planted the strawberry seedlings in the holes. He put it on wheels so I can spin it around so all of them get sun. It looks so pretty too. I don't know how to upload pictures, but I'll have him take one later and I'll post it. It wasn't that difficult to do and you don't get any bugs. I guess you don't get any either if you use the hanging things.
How big is your garden btw? Mine is 50 feet by 10 feet. I go a little overboard for two people, but my friends are thrilled to get fresh veggies all season.
Nice to talk to you. We'll keep each other posted on our progress.