Ingredients
1 package oreo cookies
1 bar cream cheese
1 block white chocolate
Directions
Use a food processer to make cookie crumbles. Add cream cheese and blend until "dough" forms a ball. Scoop into bite size balls.
Over low heat, melt the white chocolate. Dip the oreo balls into the white chocolate.
Cool and enjoy!
Wednesday, December 17, 2008
Friday, December 12, 2008
Chocolate Chip-ish Cookies --Corey's Borrowed Recipe
The name is original, the recipe is not... but there's something about these cookies that make them better than the average chocolate chip cookie... so here you go:
2 1/4 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 C butter, softened
3/4 C sugar
3/4 C brown sugar
1 to 2 tsp of vanilla (the more the better, I think)
2 large eggs
Chips and Chunks of your choosing (I use heath bar pieces... chocolate chips and white chocolate chips)
Cream butter and sugars (white and brown). Add two eggs and vanilla. Add flour, baking soda, and salt. Add chips and chunks. Spoon onto cookie sheet and bake at 375 for about 12 minutes but watch them closely, time depends on what size cookie you're making. For larger cookies it makes about 2 1/2 or 3 dozen cookies.
2 1/4 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 C butter, softened
3/4 C sugar
3/4 C brown sugar
1 to 2 tsp of vanilla (the more the better, I think)
2 large eggs
Chips and Chunks of your choosing (I use heath bar pieces... chocolate chips and white chocolate chips)
Cream butter and sugars (white and brown). Add two eggs and vanilla. Add flour, baking soda, and salt. Add chips and chunks. Spoon onto cookie sheet and bake at 375 for about 12 minutes but watch them closely, time depends on what size cookie you're making. For larger cookies it makes about 2 1/2 or 3 dozen cookies.
Tuesday, October 21, 2008
Slow Cooker Potato Soup
This is SO good and super easy to make!
INGREDIENTS (Nutrition)
8 potatoes, chopped
3 leeks, white and light green parts only, cut into 1/4-inch rounds
1 onion, diced
3 tablespoons margarine
2 chicken bouillon cubes
1 tablespoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) can evaporated milk
DIRECTIONS
Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth, or use a hand mixer to blend in crockpot. Serve hot.
INGREDIENTS (Nutrition)
8 potatoes, chopped
3 leeks, white and light green parts only, cut into 1/4-inch rounds
1 onion, diced
3 tablespoons margarine
2 chicken bouillon cubes
1 tablespoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) can evaporated milk
DIRECTIONS
Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth, or use a hand mixer to blend in crockpot. Serve hot.
Thursday, October 16, 2008
Curry Pumpkin Soup
INGREDIENTS
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups coconut milk
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
DIRECTIONS
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and coconut milk. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups coconut milk
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
DIRECTIONS
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and coconut milk. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.
Fall Harvest Salad
Ingredients:
Lettuce (of your chosing, I used a mixture)
2 Apples, diced
1 container feta cheese
2 bags of sliced almonds
Sugar
Balsalmic Vinagarette Dressing
These are just ingredients I think taste great together. I candy the almond slices in the sugar and let them cool. Toss all ingredients. Enjoy!!!
Lettuce (of your chosing, I used a mixture)
2 Apples, diced
1 container feta cheese
2 bags of sliced almonds
Sugar
Balsalmic Vinagarette Dressing
These are just ingredients I think taste great together. I candy the almond slices in the sugar and let them cool. Toss all ingredients. Enjoy!!!
Summery Pasta Salad
Ingredients:
1 pound Penne Pasta
1 to 2 Jars of Marzetti's Slaw Dressing (buy 2 to be safe, the low fat is fine too)
A Bag of Baby Carrots
4 to 5 Stalks of Celery
Half of a BIG Red Onion
Any color Bell Pepper (optional)
I usually cook the pasta the day before we're going to eat the pasta salad, toss it in some olive oil and refrigerate. Chop everything up and toss it with the slaw dressing. The amount of dressing is to taste and you can add any vegetables you like. I always include the red onion because it balances the sweetness of the slaw dressing really well.
1 pound Penne Pasta
1 to 2 Jars of Marzetti's Slaw Dressing (buy 2 to be safe, the low fat is fine too)
A Bag of Baby Carrots
4 to 5 Stalks of Celery
Half of a BIG Red Onion
Any color Bell Pepper (optional)
I usually cook the pasta the day before we're going to eat the pasta salad, toss it in some olive oil and refrigerate. Chop everything up and toss it with the slaw dressing. The amount of dressing is to taste and you can add any vegetables you like. I always include the red onion because it balances the sweetness of the slaw dressing really well.
Monday, October 13, 2008
Hot Spinach and Artichoke Dip
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in crock pot. Stir well and sprinkle the jack cheese on top. Heat on high until warm, stirring occassionally. Serve with bagel chips or tortilla's.
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in crock pot. Stir well and sprinkle the jack cheese on top. Heat on high until warm, stirring occassionally. Serve with bagel chips or tortilla's.
Monday, September 8, 2008
Dinners for Corey
Please sign up next to the date you would like to bring something. Their address is
1320 Cayton Drive, Florence in case you want to order them food!
9/15 - Erin
9/17 - Julie
9/19 -
9/22 -Christine
9/24 -
9/26 -
9/29 - Julie
10/1 - Susan - Chicken/Pasta Casserole
10/3 -
1320 Cayton Drive, Florence in case you want to order them food!
9/15 - Erin
9/17 - Julie
9/19 -
9/22 -Christine
9/24 -
9/26 -
9/29 - Julie
10/1 - Susan - Chicken/Pasta Casserole
10/3 -
Thursday, September 4, 2008
Not Yo Mamas Banana Pudding
Ingredients
2 bags Pepperidge Farm Chessman Cookies
4 large sliced bananas
2c cold milk
1.5 packages (5oz) french vanilla pudding
1 package (8oz) cream cheese softened
1 (14oz) can sweetened condensed milk
1 (12oz) package Cool Whip
Directions
Line bottom of 13x9 dish with chessman cookies. Layer bananas on top of cookies.
In a small bowl combine milk and pudding mix and blend well. In another bowl, combine the cream cheese and condensed milk together. Add the cream cheese mixture to the pudding mixture and blend well. Pour over the bananas & cookies and cover with the remaining cookies. Refrigerate until serving.
2 bags Pepperidge Farm Chessman Cookies
4 large sliced bananas
2c cold milk
1.5 packages (5oz) french vanilla pudding
1 package (8oz) cream cheese softened
1 (14oz) can sweetened condensed milk
1 (12oz) package Cool Whip
Directions
Line bottom of 13x9 dish with chessman cookies. Layer bananas on top of cookies.
In a small bowl combine milk and pudding mix and blend well. In another bowl, combine the cream cheese and condensed milk together. Add the cream cheese mixture to the pudding mixture and blend well. Pour over the bananas & cookies and cover with the remaining cookies. Refrigerate until serving.
Pumpkin Crunch
Ingredients
1 (29oz.) can pumpkin
3 eggs
1c sugar
1/2 tsp salt
1/2 tsp lemon juice
1 tsp pumpkin pie spice
1 box yellow cake mix
1c chopped pecans
3/4c melted butter
Cool Whip
Directions
Mix pumpkin, eggs, sugar, salt, lemon juice and spice together with mixer until smooth. Spread into a well greased 9x13 pan. Sprinkle cake mix evenly over mixture. Sprinkle chopped pecans over cake mix and drizzle the melted butter over the top.
Bake at 350 for 50 minutes. Cut into square and serve with Cool Whip.
1 (29oz.) can pumpkin
3 eggs
1c sugar
1/2 tsp salt
1/2 tsp lemon juice
1 tsp pumpkin pie spice
1 box yellow cake mix
1c chopped pecans
3/4c melted butter
Cool Whip
Directions
Mix pumpkin, eggs, sugar, salt, lemon juice and spice together with mixer until smooth. Spread into a well greased 9x13 pan. Sprinkle cake mix evenly over mixture. Sprinkle chopped pecans over cake mix and drizzle the melted butter over the top.
Bake at 350 for 50 minutes. Cut into square and serve with Cool Whip.
Wednesday, September 3, 2008
Cool site
Hi Girls! I saw this on Rachel Ray last month and though it was interesting! Can't imagine really cooking every single day!!! julie http://crockpot365.blogspot.com/
Friday, August 22, 2008
Korean Bibimbop - Rice and Vegetable Medley
Bibimbop is one of the most popular Korean dishes. For the purposes of our September 2008 Gourmet Club, each person coming should make one of the following six parts of the dish: 1) Beef, 2) Zucchini, 3) Cucumber, 4) Carrot, 5) Spinach, 6) Egg, and 7) Daikon Turnip. Let's plan on doubling the recipe since the recipe below is to serve 4. On the evite, let us know which you plan to make so we don't have overlap. However, here I will also write up the entire recipe (some of which I'll prepare for Gourmet Club) for future reference:
1) Beef
Ingredients: 10 ounces of lean beef, 2 T soy sauce, 1 T rice wine, pinch of crushed garlic, 1 t sesame oil, pinch of black pepper, 1 t sugar
Instructions: mince beef and tenderize it by beating it with the dull side of a knife. Add all ingredients, mix thoroughly. In a frying pan or skillet, cook until browned.
2) Zucchini
Ingredients: 2 medium zucchinis, pinch of crushed garlic, 1 T vegetable oil, pinch of salt
Instructions: scrub zucchini and clean well. Half the zucchini, Cut into thin slices, Using 1 tablespoon of oil, a pinch of garlic, and a pinch of salt, saute lightly over a low flame.
3) Cucumber
Ingredients: 2 medium cucumbers, pinch of salt, pinch of crushed garlic, 1 t rice vinegar
Instructions: clean and slice cukes into thin slices. Using a pinch of salt, a pinch of crushed garlic, and 1 t of rice vinegar, mix well with cukes.
4) Carrot
Ingredients: 4 oz carrots
Instructions: clean and shred the carrots in a food slicer. In a saucepan with boiling water, blanch until semi-hard, about 2 minutes.
5) Spinach
Ingredients: 4 oz spinach, 1 t of salt, 1 T soy sauce, 1 t sesame oil, 1 t sesame salt, 1 t crushed garlic, 1/2 t minced scallions
Instructions: prepare spinach by cutting off roots and separating leaves. In boiling water, dissolve salt and blanch spinach for 1 minute. turn spinach over once in the boiling water and strain immediately. rinse thoroughly with water. in mixing bowl, stir together the rest of the ingredients and mix spinach in well.
6) Eggs
Ingredients: 4 eggs
Instructions: Fry eggs sunny side up.
7) Daikon Turnip
Ingredients: 4 oz daikon turnip, pinch of salt, pinch of crushed garlic, 1 t rice vinegar
Instructions: clean and slice daikon turnip into thin slices. Using a pinch of salt, a pinch of crushed garlic, and 1 t of rice vinegar, mix well with daikon turnip.
8) Red Pepper Sauce:
Ingredients: 2 T red pepper paste, pinch of crushed garlic, 1 t rice vinegar, 1 t water, 1 t sesame oil
Instructions: using a wooden spoon, mix together 2 T red pepper paste, pinch of crushed garlic, 1 t rice vinegar, 1 t water, 1 t sesame oil
In each of the four bowls, place a small mound of rice, then make an even arrangement of all the parts. Add red pepper sauce to your liking.
1) Beef
Ingredients: 10 ounces of lean beef, 2 T soy sauce, 1 T rice wine, pinch of crushed garlic, 1 t sesame oil, pinch of black pepper, 1 t sugar
Instructions: mince beef and tenderize it by beating it with the dull side of a knife. Add all ingredients, mix thoroughly. In a frying pan or skillet, cook until browned.
2) Zucchini
Ingredients: 2 medium zucchinis, pinch of crushed garlic, 1 T vegetable oil, pinch of salt
Instructions: scrub zucchini and clean well. Half the zucchini, Cut into thin slices, Using 1 tablespoon of oil, a pinch of garlic, and a pinch of salt, saute lightly over a low flame.
3) Cucumber
Ingredients: 2 medium cucumbers, pinch of salt, pinch of crushed garlic, 1 t rice vinegar
Instructions: clean and slice cukes into thin slices. Using a pinch of salt, a pinch of crushed garlic, and 1 t of rice vinegar, mix well with cukes.
4) Carrot
Ingredients: 4 oz carrots
Instructions: clean and shred the carrots in a food slicer. In a saucepan with boiling water, blanch until semi-hard, about 2 minutes.
5) Spinach
Ingredients: 4 oz spinach, 1 t of salt, 1 T soy sauce, 1 t sesame oil, 1 t sesame salt, 1 t crushed garlic, 1/2 t minced scallions
Instructions: prepare spinach by cutting off roots and separating leaves. In boiling water, dissolve salt and blanch spinach for 1 minute. turn spinach over once in the boiling water and strain immediately. rinse thoroughly with water. in mixing bowl, stir together the rest of the ingredients and mix spinach in well.
6) Eggs
Ingredients: 4 eggs
Instructions: Fry eggs sunny side up.
7) Daikon Turnip
Ingredients: 4 oz daikon turnip, pinch of salt, pinch of crushed garlic, 1 t rice vinegar
Instructions: clean and slice daikon turnip into thin slices. Using a pinch of salt, a pinch of crushed garlic, and 1 t of rice vinegar, mix well with daikon turnip.
8) Red Pepper Sauce:
Ingredients: 2 T red pepper paste, pinch of crushed garlic, 1 t rice vinegar, 1 t water, 1 t sesame oil
Instructions: using a wooden spoon, mix together 2 T red pepper paste, pinch of crushed garlic, 1 t rice vinegar, 1 t water, 1 t sesame oil
In each of the four bowls, place a small mound of rice, then make an even arrangement of all the parts. Add red pepper sauce to your liking.
Monday, August 18, 2008
Italian Mac-n-Cheese
As mentioned, I got my Italian Mac-n-Cheese recipe from Rachael Ray. And although it was on her 30 Minute Meals show, it took me over 2 hours. Obviously Rachael didn’t have two toddlers on the set limiting her ability to multitask. She had the luxury to boil the pasta, cook the sausage and mix the sauce all at the same time, without interruptions!
Jimmy Dean Sausage Cheese Dip
Jimmy Dean Sausage Cheese Dip
INGREDIENTS
1/2 pound ground beef 1/2 pound ground pork sausage 2 pounds processed cheese food, cubed 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
DIRECTIONS
Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. In a medium saucepan over low heat, melt processed cheese food. Stir in diced tomatoes with green chile peppers while processed cheese food is melting. Drain ground beef and ground sausage. Mix into the processed cheese food mixture. Transfer to a medium dish and serve warm.
INGREDIENTS
1/2 pound ground beef 1/2 pound ground pork sausage 2 pounds processed cheese food, cubed 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
DIRECTIONS
Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. In a medium saucepan over low heat, melt processed cheese food. Stir in diced tomatoes with green chile peppers while processed cheese food is melting. Drain ground beef and ground sausage. Mix into the processed cheese food mixture. Transfer to a medium dish and serve warm.
Saturday, August 16, 2008
October GC at the Melting Pot
In order that we try to accomodate everyone in GC for our trip to the Melting Pot, it would work best if we move the date to October. We are currently thinking the 23rd. Please comment on this as to whether that will work for you.
September GC will be at Christines on Sept.4. She is going to make a post with Korean recipes that we can use so check back and add a comment if you will be using one of Christine's recipes!
September GC will be at Christines on Sept.4. She is going to make a post with Korean recipes that we can use so check back and add a comment if you will be using one of Christine's recipes!
Strawberry Shortcake
Strawberry Shortcake1 large angel food cake
For the custard: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed
For the glaze: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons strawberry gelatin (recommended: Jell-O) 1 cup water 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Welcome to the GC Blog
This is the offical blogspot for Gourmet Club. I think we all know the login and password, and if you don't just email someone and they can give you the scoop. There is also a gmail account created where you will be able to find everyone's email address (login and password is the same). I added mine to the contacts section and would ask that you all go into the gmail account and add your appropriate contact information as well. If we all manage this ourselves we will be sure that we are sending evites and stuff to the appropriate addresses.
I think that an evite is still the best way to make sure we all know the date chosen for that months GC. Then whoever posts their recipe first for that month will create a blog called, for example, September recipes, and we can all just log in at some point and add to it. I found Susan's recipe online so I've posted that under the blog called August Recipes. If you have your recipe from August you can post it, otherwise we can start with September.
If you want to send out a note to everyone, like I am with this post, just make sure that you send it out after you publish it. Its not necessary to send it out when adding recipes - we can just reference the site at our own leisure if we want to look for a recipe.
Hopefully this makes sense to all. This blog does not need to be limited to GC. If you want to make a post about something else (new baby photos, awesome restaurant found, great vacation spot reco) just feel free to create a post! Hope this works out and if anyone can think of a way to enhance please feel free to do so!
I think that an evite is still the best way to make sure we all know the date chosen for that months GC. Then whoever posts their recipe first for that month will create a blog called, for example, September recipes, and we can all just log in at some point and add to it. I found Susan's recipe online so I've posted that under the blog called August Recipes. If you have your recipe from August you can post it, otherwise we can start with September.
If you want to send out a note to everyone, like I am with this post, just make sure that you send it out after you publish it. Its not necessary to send it out when adding recipes - we can just reference the site at our own leisure if we want to look for a recipe.
Hopefully this makes sense to all. This blog does not need to be limited to GC. If you want to make a post about something else (new baby photos, awesome restaurant found, great vacation spot reco) just feel free to create a post! Hope this works out and if anyone can think of a way to enhance please feel free to do so!
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