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Friday, July 2, 2010

Summer Fresh Spinach Salad

I found this recipe, Summer Fresh Spinach Salad, today on Kraft.com

I love salads, and this one looks amazing!










You will need

2 pkg. (9 oz. each) baby spinach leaves
6 small ripe peaches, thinly sliced
1 red onion, halved, thinly sliced
1 cup PLANTERS Pecan Pieces, toasted
1 cup KRAFT Shredded Parmesan Cheese
1 bottle (8 oz.) KRAFT Light Raspberry Vinaigrette Dressing

TOSS all ingredients lightly in large serving bowl. Serve immediately.

Kraft Kitchens Tips:

How to Keep Peaches from Browning
To keep peaches from turning brown before serving, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad.

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.nutritional information
per serving

Calories 200 Total fat 14 g Saturated fat 3 g Cholesterol 10 mg Sodium 390 mg Carbohydrate 14 g Dietary fiber 3 g Sugars 9 g Protein 7 g Vitamin A 70 %DV Vitamin C 30 %DV Calcium 20 %DV


Vine Spinach on FoodistaVine Spinach


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Friday, June 11, 2010

Honey-Whole Wheat Bread

Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.

This recipe was on the back of Gold Medal Wheat Flour

Honey-Whole Wheat Bread

2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour

1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.


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Wednesday, June 9, 2010

20 Uses for Freezer Mates® Fresh & Pure Ice Trays


• Set of two.
• Purplicious.
• Dishwasher safe.


Pesto: Fill each cube with pesto, seal and freeze. For easy preparation, place cubes in a
stainless steel mixing bowl and rest the bowl over a Chef Series™ 6-Qt./5.6 L Dutch Oven pot of
cooking pasta (for a makeshift double boiler). The heat from the boiling water will melt the cubes
just in time to toss with the hot pasta.
Stocks, Broth & Sauces: Fill each cube with stock, broth or sauce, seal, and freeze. Remove
and use as needed.
Lemon & Lime Juice: Fill each cube with lemon/lime juice, seal, and freeze. Remove as needed
for adding that zing or lemons/lime flavor to cooking or baking.
Homemade Baby Food: Freeze small amounts pureed fruits, vegetables, starches, and meat in
each cube. Fill each cube, seal, and freeze for fresh, unprocessed baby food. To use, take out
the desired number of cubes and thaw or reheat before feeding.
Fresh Herbs: Tupperware® Quick Chef, chop fresh herbs. Transfer 2 tbsp. of herbs into each
cube, fill with approximately 1 tbsp. of water per cube, seal and freeze. Store until you are ready
to add them to sauces, soups, stews or salsa.
Leftover Wine: Fill each cube with any type of wine, seal, and freeze. Perfect for adding to
sauces. There may be a small difference in color of the sauce but will not affect the taste.
Juice & Pudding Popsicles: Fill each cube with juice or pudding, seal and freeze. When ready
to eat, remove from freezer, place in a snack cup and let it slightly thaw until it becomes the
consistency of an Italian Ice.
Frozen Fruit Chunks: For the perfect garnish for a sparkling summer drink, place assorted fruits
into each cube including strawberries, lemon/lime zest, raspberries, pineapple, or grapes. Fill the
remainder of the cube with water, seal, and freeze.
Buttermilk: Fill each cube with buttermilk, seal and freeze. Buttermilk can be frozen to be used in
baking. If you would like to use it to make salad dressing, place in the Tupperware® Quick Chef
and blend it till it returns to its original consistency.
Egg Whites & Egg Yolks: Fill each cube with egg yolk/egg white, seal and freeze. Use for
recipes that call for egg white or egg yolks.
Pancake, Waffle, & Crepe Batter: Fill each cube with batter, seal and freeze. Place a cube on a
hot fry pan, let it that and spread out then cook as normal without the fuss.
Coffee & Tea: Don’t water down your drinks. Fill each cube with coffee or tea, seal and freeze.
Use in place of ice for iced coffee or tea.
Tomato Paste & Tomato Sauce: When all you need is a small amount for a recipe, fill each
cube with tomato paste or sauce, seal, freeze and use as needed.
Leftover Gravy: Fill each cube with leftover gravy, seal and freeze. Remove and use as needed. Gelatin Squares: Prepare gelatin square recipe on packaging. Refrigerate until firm. To loosen, run a small knife under hot tap water and loosen edges.
Flavored Cubes: Fill each cube with your favorite fruit flavored drink or juice, seal and freeze.
Use to flavor ice tea or other beverages or to add flavor to water in your Tupperware® Sports
Bottle.
Onions, Garlic, Chilies, Carrots, & Celery: Chop vegetables using the Tupperware® Quick
Chef. Transfer 2 tbsp. into each cube, fill with approximately 1 tbsp. of water per cube, seal and
freeze. Perfect for adding to casseroles, sauces, soups, stews or salsa.
Chocolate Molds or Fudge: Prepare chocolate or fudge according to directions. Fill the cube
with the chocolate, seal and freeze until firm. To loosen run a small knife under hot tap water and loosen the edges.
Leftover Condiments: Fill each cube with leftover condiments like mustard, ketchup, barbecue
sauce, salsa, or relish, seal and freeze. Thaw and use as toppings or in recipes.
Cookie Dough: Always have fresh baked cookies on hand. Fill each cube with a heaping
teaspoon of cookie dough, seal and freeze. Thaw slightly, place on cookie sheet and bake as
directed in recipe.

http://mytupperware.com/clee8212

Tuesday, May 25, 2010

Easy Strawberry Ice Cream Recipe

1 cup heavy cream
1 cup frozen strawberries
1 tsp vanilla
3 tbsb powdered sugar

Place all ingredients in the Tupperware Quick Chef with the blade attachment.


Cover and turn handle until strawberries (or other fresh or frozen fruit) are blended and the mixture is the consistancy of soft ice cream.

Serve immediately using the ice cream scoop.
For best results, do not freeze mixture after preparing.

Serve your ice cream topping in the Serving Center Set.

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Tuesday, May 11, 2010

Asparagus Bundles

Oh my word!!!
I just have to let you know, normally when I fix a new recipe, but husband usually ends up not being extremely wild about it, but this one, he ate seconds on! Now, that is saying quite a bit about how delicious it was.

I found this recipe on Deep South Dish, from Trisha Yearwood's Home Cooking and just had to try it and share it!
Now, my pictures are not near as good as these pictures, but it was just as delicious!


Asparagus Bundles
2 pounds of fresh asparagus, trimmed
12 slices of bacon
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 cup light brown sugar, packed
1/2 teaspoon Slap Ya Mama, or your favorite brand of Cajun or Creole seasoning (optional)
2 teaspoons of chili powder
1/2 teaspoon garlic salt
10 turns of the pepper grinder

Preheat oven to 400 degrees. Trim asparagus by bending the bottom half of one asparagus until it pops apart at the natural break. Line up the other spears and cut them all the same length. Spray oblong baking dish with non stick spray. If you use a metal pan, line the bottom with aluminum foil for easier clean up. I highly recommend this, as I didn't, and it was a chore to clean up.

Divide the asparagus into 12 equal bundles. Starting 1/2 inch from the bottom of each bundle, wrap the bundles with bacon, securing with toothpicks if needed, and place the bundles in baking dish.

In a heavy skillet, melt butter over medium heat. Add soy sauce, brown sugar Cajun seasoning, chili powder, garlic salt and pepper. Bring to boil stirring constantly. Pour sauce all over the asparagus bundles.

Roast at 400 degrees, about 25 minutes or until the asparagus begins to wilt, basting with brown sugar sauce several times.

Delicious!

Friday, March 19, 2010

March 19 Follow Friday!!

Friday Follow

Bea's Gift Baskets

New followers - Welcome and thank you!!! Older followers - Thank you!!!!
This is only my 2 Follow Friday!
It's so much fun to see and follow all of the geat blogs out there!


Here's how YOU can join the celebration:
•* Link up your blog name and URL using the MckLinky below. Only need to add on one blog to be seen on all the blog hops.
•* Grab the Friday Follow and Sponsor buttons and include both on your Friday Follow blog post.
•* Follow the Friday Follow hostesses listed in the first 3 slots.
•* Follow as many other blogs on the linky as you'd like
•* Take a moment to comment on the blogs telling them you're from Friday Follow
•* Follow back when you get a new follower through Friday Follow

The list is new each week. The links do not carry over. Please link up each week for new participants to find your blogs. The list is only open to add your blog links on Fridays. It will be visible all week to visit the blogs listed.

MckLinky Blog Hop



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Friday, March 12, 2010

Follow Friday Post

Friday Follow





Here's how YOU can join the celebration:
•* Link up your blog name and URL using the MckLinky below. Only need to add on one blog to be seen on all the blog hops.
•* Grab the Friday Follow and Sponsor buttons and include both on your Friday Follow blog post.
•* Follow the Friday Follow hostesses listed in the first 3 slots.
•* Follow as many other blogs on the linky as you like
•* Comment on the blogs telling them you're from Friday Follow
•* Follow back when you get a new follower through Friday Follow


The list is new each week. The links do not carry over. Please link up each week for new participants to find your blogs. The list is only open to add your blog links on Fridays. It will be visible all week to visit the blogs listed.



MckLinky Blog Hop





http://my.tupperware.com/clee8212

Tuesday, January 12, 2010

Picante Skillet Chicken

I love to cook, but I just do not have the time to cook like I used to. Back in the day, I did everything from scratch, but now I just do not have the time. So, I look for recipes that are simple but I still want a lot of flavor.

I acutally saw this recipe on a commercial for Pace Picante Sauce and I thought it looked delicious. I am a big fan of Pace Picante Sauce so I thought I would give it a try.

Now, my husband, sometimes, is not really wild about some of the new recipes I try, but he thought this one might be ok. So I prepared it yesterday for supper.

1 T. vegetable oil

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

1 jar (16 ounces) Pace Picante Sauce

6 cups hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until its well browned on both sides.

Stir the picante saucein the skillet and heat to boil. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.

And I will tell you, it was absolutely delicious. Personally, I never would have thought to pour picante sause on chicken!!! But since you can put anything else on it, why not!

I will be checking out Pace's site for more recipes!



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