One of our local grocery stores offers this fantastic jalapeno popper mac salad, super creamy, tasty, but you can only imagine the sodium. Yikes! So,…Jalapeno Popper Mac Salad
- 2 9.25 ounce containers mixed nuts lightly salted
- 1/4 cup pecan halves unsalted
- 1/4 cup whole almondsunsalted
- 1/4 cup cashews unsalted
- 2 egg whites
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice or your fav seasoning
- Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
- In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
- In a medium-large mixing bowl combine all of the mixed nuts, walnuts, almonds and cashews, toss to combine.
- In a small mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
- Add egg white mixture to mixed nuts and toss to combine, making sure to evenly coat all of the nuts.
- Top the nuts with the sugar mixture. Stirring to evenly coat.
- Add nuts to prepared baking sheet in a single layer. Place in oven and bake for 10 minutes.
- Stir nuts mixture once 10 minutes is up and then bake for another 10 minutes.
- Stir nuts once more and bake for another 5 minutes.
- Remove nut from oven and allow to completely cool.
- Store in a large mason jars.
- 12 ounce box Rice Chex cereal
- 2 cups powdered sugar
- 1 1/4 cups white chocolate chips
- 1/4 cup unsalted butter
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- Pour cereal into a large mixing bowl and set aside.
- Pour the powdered sugar into a 2-gallon re-sealable food storage plastic bag and set aside.
- Place white chocolate chips, butter, lemon zest, and lemon juice in a microwave-safe bowl; microwave on high for 45 seconds; stir. Continue to microwave in 15 second intervals until the chocolate has melted and the mixture can be stirred smooth.
- Pour half the melted chocolate mixture over the top of the cereal, gently fold with a spatula. Poor the remaining mixture over the top and fold gently to combine (doing this in two steps helps make sure all the cereal is evenly coated.)
- Transfer the coated cereal to the bag with the powdered sugar; seal bag and gently toss until all the cereal is well-coated.
- 1 (14-ounce) can of sliced artichokes
- 16 ounces of cream cheese at room temperature
- 8 ounces mascarpone cheese at room temperature
- 2 tablespoons flour (see note)
- 1 cup grated parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped parsley
- 1 clove of garlic, very finely minced
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- Ground black pepper
- 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
- For Serving
- 2 tablespoons olive oil
- Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.
- In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.
- Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 – 4 minutes on each side until golden brown.
-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.
-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients.
- Total TimePrep/Total Time: 15 min.
- Makes13 cups
- 1 box (12 ounces) Corn Chex
- 2 cups semisweet chocolate chips
- 3/4 cup creamy peanut butter
- 1/3 cup butter, cubed
- 3 cups confectioners’ sugar
- Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat
- In batches, place confectioners’ sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.
What You’ll Need
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 (3-ounce) packages cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
What to Do
- Preheat oven to 375 degrees F. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
- Stir together cream cheese, granulated sugar, and lemon juice; spread cream cheese mixture evenly over each rectangle. Roll up, jellyroll fashion, starting at long end. Gently cut each log into 6 slices. Place rolls, cut side up, in an ungreased 9- x 13-inch pan. Bake 15 minutes or until lightly browned.
- Meanwhile, combine powdered sugar and milk in a mall bowl; stir in vanilla. Drizzle over warm rolls.
Chocolate Glaze: Microwave 1 cup semisweet chocolate chips in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Drizzle chocolate over warm rolls.
Orange glaze: Combine 1 cup powdered sugar, 1 teaspoon grated orange rind, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Drizzle over warm rolls.
Think out of the box with your toppings!
Strawberry Pretzel Salad
Time: 2 hours 30 minutes
Yield: 12 servings
If “salad” is in the name, does it technically count as dessert? We can’t get enough of this sweet and salty combination topped with tart strawberries. This recipe is always popular at parties, too!
• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8-ounce package cream cheese softened
• 1/2 cup granulated sugar
• 8 ounces cool whip thawed in the fridge
• 1 pound fresh strawberries hulled and sliced
Pre-heat oven to 350 degrees F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
In a medium saucepan, melt 8 tablespoons butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350 degrees F, then cool to room temperature.
When pretzels have cooled, use an electric hand mixer to beat 8 ounces cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 ounces Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Hull and slice 1 pound strawberries then stir into your room-temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
- Yield3 pizza po
- Time spentPrep time: 15 MinutesCook time: 10 MinutesTotal time: 25 Minutes
- 1 puff pastry
- 15 pieces of pepperoni
- 1/2 cup shredded mozzarella
- 1 cup pizza sauce
Slice puff pastry into 3 strips.Coat with pizza sauce.Sprinkle cheese on one half and add the pepperoni.Fold in half and use a fork to seal the edges.Place in the air fryer and cook at 350 degrees F for 10-12 minutes.
#QuarantineCookbook: Lemon Square #SiksikSaSarap Recipes
Cheesy spinach and artichoke cups.
- Prep 10 MIN
- Total25 MIN
- 1package (8 oz) cream cheese, softened
- 1/4cup mayonnaise
- 1/2cup Italian cheese blend (2 oz)SAVE $
- 1clove garlic, finely chopped
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 1cup canned chopped artichoke hearts
- 1cup frozen spinach, thawed and squeezed to drain
- 16slices sweet Hawaiian bread
- 1Heat oven to 375°F.
- 2In medium bowl, mix all ingredients except bread.
- 3Use round cutter to cut large circle from center of each slice of bread. Discard scraps, or save for another use. Gently press bread rounds into 16 ungreased regular-size muffin cups. Divide dip mixture evenly among bread cups.
- 4Bake about 15 minutes or until bread is golden brown. Serve immediately.
Mmm! Everyones tastes are different. I added the cucumber and ranch because I like the flavors.
2 lb Lean lamb
1 ts Ground Allspice
1 ts Coriander, crushed
1 Garlic clove; crushed
1 Onion, grated
1 ts Chopped fresh savory
Salt & freshly ground pepper
3 or more slices bacon
6 Pita bread pockets
Sliced red onions
2 Tomatoes, sliced thin
Vinegar & oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt
1/2 small cucumber grated and dried with towel to remove some moisture
Ranch dip/dressing to taste
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should hold its shape.
Break into 5 sections, each about the size of an orange, then break each section into 6 balls.
Knead and flatten slightly to a thickness of about 3/4″.
Cut the bacon slices into widths equal to the meat, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. There will be 5 or 6 skewers, depending on their length.
Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, or on the bbq turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes.
Grate the cucumber and squeeze it in a clean towel/paper towel to remove some of the juice. Mix the cucumber with the yogurt salt and pepper. I have also used sour cream instead of yogurt.
To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley,red onions and yogurt sauce and ranch dressing in separate dishes.
Let your guests make their own.