Birthday Recipes














Beef Barley Soup Recipe by Amanda

Cook a beef roast in the crockpot for about 8 hours with a package of Lipton Onion Soup mix.  Save the broth for the soup.  Pull apart the meat once it's cooled.

V8 Spicy Vegetable Juice (large can or bottle)
Beef broth
Beef
Barley
Carrots
Onions
Peas
Corn

Cook about 6-8 servings of barley according to the instructions on box.  Then add into soup mixture at the end. 



Asparagus & Cashews by Angie
2 Tablespoons Olive Oil
2 Tablespoons Toasted Sesame Oil
1 teaspoon of minced fresh Ginger Root
1 teaspoon minced Garlic
1 bunch of Asparagus stalks, ends cut
1-2 Tablespoons Soy Sauce (i used Tamari)
1/2 cup chopped cashews

Heat oils over low to medium heat. Add garlic & ginger and stir-fry till slightly brown. Add asparagus and stir-fry for a couple minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently. (I covered after soy was added to steam a bit).





Seaside-Summerbliss  by Jess
2 parts red wine
3 parts sweet non-alcoholic apple cider

Red wine first, then the cider.


Cedar Planked Salmon by Tara

Ingredients

  • 3 (12 inch) untreated cedar planks
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon minced garlic
  • 2 (2 pound) salmon fillets, skin removed

Directions







  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.








  1. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.








  1. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.








  1. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Luscious Spinach Artichoke Dip by Courtney

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 (10 ounce) package frozen chopped spinach, thawed
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup cream cheese
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon minced garlic
  • Chopped Red Pepper






Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Sprinkle chopped red pepper over dish. Cover dish.
  3. Bake until heated through and bubbly, about 25 minutes.





Mai Stovetop Salsa by Jessie

1 tbsp. extra virgin olive oil
1 c. onions, chopped
3 garlic cloves, chopped
5 (or more) red thai chilies, chopped (Leave this ingredient out if you don’t want the heat. Or if you’re really feeling brave, add a habenero in there. That’ll really light you up.)
3 banana or Hungarian wax peppers, deseeded and roughly chopped
10 ripe medium-sized tomatoes, seeded and cut in 8ths
1 ½ tsp. chili powder
½ tsp. cumin
¾ tsp. sea salt (You can use regular salt, too. Sea salt just makes me feel sophisticated.)
2 tbsp. chopped cilantro
1 lime

Heat the oil in a large saucepan. Add onions, garlic, and both kinds of peppers. Saute for 2 or 3 minutes, just to soften them up. Add the tomatoes, chili powder, cumin, and salt. Cook over medium heat for about 15 to 20 minutes or until all the veggies and tomatoes are really soft and mushy. Let the mixture cool for about 10 minutes or so before putting in the food processor and pureeing to your desired consistency. Add juice from 1 lime and cilantro, and serve.




Garlic Bread by Kristen K.







Ingredients

  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter

Directions







Preheat the oven to 350 degrees F.
Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.



Cheesecake by Roxannah



Ingredients 
Quick Chocolate Crumb Crust (recipe follows) 
3 packages (8 ounces each) cream cheese, softened 
1-1/4 cups sugar 
1 container (8 ounces) dairy sour cream 
2 teaspoons vanilla extract 
1/2 cup HERSHEY'®S Cocoa 
2 tablespoons all-purpose flour 
3 eggs 
Quick Chocolate Drizzle (recipe follows) 
    
Directions:
1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450°F. 
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. 
3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. 

Quick Chocolate Crumb Crust   
Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust 

Quick Chocolate Drizzle   
Place 1/2 cup HERSHEY'®S SPECIAL DARK Chocolate Chips or HERSHEY'®S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted. 




Cosmopolitans by Jill


Ingredients:
1 Part Vodka (I used Smirnoff Cranberry flavored)
1/2 Part Cointreau (orange flavored, better than triple sec)
1 1/2 Part Cranberry Juice (I used Diet Cranberry Juice)
1/4 Part Lime Juice (I used Rose's Lime Juice because a lot of recipes included it)
2-3 limes
ice cubes


Directions:
Place 3 ice cubes in martini shaker
Add all ingredients, shake well.
Pour into martini glass.
Garnish with lime wedge.




Baked brie by Ashley 


Ingredients:











  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 round (8 oz) Brie cheese
  • 1 egg, beaten
Directions: 
1. Heat oven to 350°F. 








  • 2. If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares


























  • 3. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapĂ© cutter, cut 1 shape from each corner of remaining square; set cutouts aside.


























  • 4. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.


























  • 5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.































    • Subscribe to: Posts (Atom)