Description : These Malted Chocolate Mouse Cakes are adapted from the book, The Sweet Spot, by Pichet Ong.
Craft Link : Malted Chocolate Mousse Cakes
source: Lynn Kelley Author
I got this recipe from my daughter in law. The only change I made was to use bottled dressing instead of homemade. This salad is both incredibly easy and very delicious. As a bonus, Delicious 5 Layer Deli Salad looks fancy enough to serve while entertaining.
4 cups lettuce, shredded
4 ounces angel hair pasta, cooked, rinsed and drained
4 large slices deli (we used turkey pastrami)
honey mustard/Dijon salad dressing
Cut the deli into thin slices.
Place four plates on your work surface. On each plate layer one cup of salad, then 1/4 of the angel hair pasta, 1/4 of the deli slices (fanned out nicely), some dressing and a handful of croutons.
Make additional dressing available.
That’s it! It’s so easy!
My son likes beans, but hates tomatoes and onions (as well as most other vegetables). When he asked me to teach him to cook bean soup, I had to come up with my own recipe, as all the recipes books I consulted included those two outlawed vegetables. My son loves the recipe I devised, and makes it all the time!
If you also have a vegetable hater in your family, you might want to give my Veggie Hater’s Bean Soup a try. It’s very simplistic, as it was created for a very new cook who dislikes complicated flavors.
4 cups water
1 tablespoon onion soup mix
handful of carrots
1 teaspoon dried basil
1/2 can kidney beans
1 teaspoon salt
handful of macaroni
Add all ingredients, except macaroni, to a large pot. Bring to boil. When soup is boiling, add macaroni and turn down flame slightly. When macaroni is tender, remove soup from flame and serve.
Craft Link : Melon Sorbet
source: Kathryn Cartwright
This recipe for Stuffed Deli Roll has been making the rounds for years. I received it from my daughter-in-law, and I think she received it from a friend. Taste this delicious treat, and you’ll be passing the recipe on to friends of yours!
frozen puff pastry dough, defrosted
leftover deli (the amount you need will be determined by the size of your dough)
spicy duck sauce
good quality mustard
non-stick cooking spray (I used Pam)
Line a baking sheet with aluminum foil (for easy cleanup) and lightly coat with non-stick cooking spray. Preheat your oven to 450 degrees.
Spray a clean work surface with non-stick cooking spray. Unroll the puff pastry dough onto the work surface.
Spray a rolling pin or sturdy glass with additional cooking spray and roll out the puff pastry till it’s about 1.5 times the original size.
Combine the mustard and mayonnaise is a small bowl and spread a generous layer onto the entire surface of the dough.
Top the mustard/mayo sauce with a single layer or deli. Allow a one inch margin around the edges of the dough.
Roll the pastry up carefully. Top with a generous coating of the spicy duck sauce.
Carefully place the Stuffed Deli Roll onto the baking pan, cutting in half to fit, if needed.
Bake till medium browned.
Cut into one inch slices and serve.
Note: You may need the help of another person with rolling the puff pastry up evenly and placing it on the cooking sheet.
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