[CnD] Layered Summer Salad
Layered Summer Salad 4 cups shredded lettuce or spinach 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided 2 cups sliced mushrooms 1 small red onion, sliced, separated into rings 2 cups chopped fresh plum tomatoes 1 package, 10 ounces frozen green peas 1/2 cup Real Mayonnaise 1/2 cup Sour Cream 1/4 cup chopped fresh basil 4 slices Bacon, crisply cooked, crumbled LAYER spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl. MIX mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight. SPRINKLE with remaining 1/2 cup cheese and bacon just before serving. Makes: 12 servings, 1 cup each ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bailey's Irish Cream Balls
These are really good with a cup of coffee. I put them in a tin to keep them chewy. Shannon Bailey's Irish Cream Balls 3 cups graham cracker crumbs 1 cup pecans; chopped ¾ cup powdered sugar ½ cup Bailey's Caramel and Sea Salt 4 teaspoons real maple syrup 1 ½ teaspoon unsweetened cocoa Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Butter and Jam Thumbprints
Butter and Jam Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 2/3 cup sugar, plus more for rolling 1 large egg 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry or strawberry jam Instructions Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Roll the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Store cookies in a tightly sealed container for up to 5 days. I used a tablespoon measure for cookies and baked them for 10 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Request: Pizza dough and sauce recipes
Hi, Just bought myself a new pizza pan and I would like to start making home made pizzas. I would like any and all recipes for the dough and sauce. I have always made my own bread, buns etc. so I think I am up to it. For the sauce recipes though unfortunately I am unable to eat seeds because of an intestinal problem. In say that though if the sauce is made with tomatoes I can strain. Thanks so much for any recipes you can send my way. SL --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
