And here it is....my neighbor's famous Pound Cake Recipe (be sure to top it off with the Chocolate Gravy or Grand Berries recipes from last Tuesday's post!)
Renee's Famous Pound Cake
Shift Together:
Flour 3 ½ C
Salt ¼ Tsp.
Baking Powder ½ tsp.
Cream together short. & Sugar
Shortening 1 ½ C
Sugar 3 C.
Add Milk
Milk 1 ¼ C
Fold in eggs
Eggs, Beatened 5
Add Vanilla
Vanilla 2 tsp.
Mix Well
Bake in Bunt Cake Pan 325 degrees for about 40 minutes.
Serve warm with toppings!
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, December 29, 2012
Tuesday, December 25, 2012
Yummyday Tuesday - Lemon Scones, Chocolate Gravy and Grand Berries
The following post is a contiuation of my Simple Party Planning Course and the menu items are from my Simple Brunch.
Final week in the Simple Brunch Menu Series. Links to the previous recipes and your printable grocery shopping list is at the end of this post!
My Secret Lemon Scones
You would not believe how many people BEG for this recipe - lucky for me, there' nothing to it!
One box of Duncan Hines Blueberry Muffin Mix
One Box of Duncan Hines Poppy Seed Muffin Mix
Bake the blueberry muffins, as directed, LEAVING OUT THE BLUEBERRIES, and use mini muffins cups
Use the Lemon Glaze out of the Poppy Muffin Box on top of the mini scones.
That's it! I came up with this recipe after I bought the Poppy Seed mix one time and forgot to put on the glaze. The next time I made scones and needed a glaze, I remembered the left-over glaze and used it. It was a hit and nothing I make compares!
Melt butter in milk on LOW - stirring constantly. Add sugars and cocoa - stir until melted. Add vanilla. You are now in Heaven!
24oz Fresh blackberries - frozen will work if you must
1 MINI Grand Marnier
1 Tbsp Honey
Mix well and marinate overnight.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
RECIPE LINKS:
Mimosas
Hot Russian Tea
Smoked Salmon
Served with Capers, Red Onions and Lagniappe
Maries' Cheese ball
Served with Artisan Crackers
Spicy Tomato Grits
Thick Cut Bacon and Sausage Patties
Sautéed Spinach with Onions and Garlic
Lemon Glazed Scones
Coffee Bar
PRINT OUT AND TAKE WITH YOU!
Grocery List
Fruit & Produce Section
Orange Slices – Three Oranges, sliced into circles
1 Lemon - or Lemon Juice
Grapes – Several Large bunches
Red Onion – One Medium, finely chopped
Onion – One large onion finely chopped
One large bag fresh spinach (apx. 2#)
Fresh Garlic – 6 cloves finely chopped, but not minced
Baking Goods Isle
Sugar - 4 Cups
Cinnamon Sticks – 3
Whole Cloves – 10-12 pieces
Lady & Sons Seasoning – see recipe
Accent – 3 Tbsp.
Worcestershire – 3 Tbsp.
Cheesecloth – for Tea
Grits – 1 cup QUICK-Cooking, but not instant
Blueberry muffin mix – Do not add the berries!
Poppy Seed muffin mix – Do not make the muffins, just need the glaze
Sugar Cubes
Mini Muffin Cups
Meat & Seafood
Beef Slices – See Recipe Notes
Bacon – One Package THICK CUT
Sausage – Two packages of 8 patties
Smoked Salmon – One large pre-packaged SMOKED
Dairy & Refrigerated Section
Cream Cheese – 4 oz. for the salmon plus 3 8pz. Bars for cheese ball
Eggs – 2, slightly beaten
Milk – 1 ¼ Cup
Velveeta – 6 oz.
Cheddar – 2 ½ Cup, shredded
Orange Juice – 2-64oz. Juice plus one Frozen OJ
Other Items
Capers – One small Jar
Rotel – 1 Can
Crackers – 1 large box of assorted crackers plus one box Tollhouse
Coffee & Tea Isle
Coffee – Foldgers Classic Roast or Blue Mountain
Individual Creamers
Tea – 1 Box of Regular Tea Bags
Stirrers
Champagne - 2 bottles
Final week in the Simple Brunch Menu Series. Links to the previous recipes and your printable grocery shopping list is at the end of this post!
My Secret Lemon Scones
One box of Duncan Hines Blueberry Muffin Mix
One Box of Duncan Hines Poppy Seed Muffin Mix
Bake the blueberry muffins, as directed, LEAVING OUT THE BLUEBERRIES, and use mini muffins cups
Use the Lemon Glaze out of the Poppy Muffin Box on top of the mini scones.
That's it! I came up with this recipe after I bought the Poppy Seed mix one time and forgot to put on the glaze. The next time I made scones and needed a glaze, I remembered the left-over glaze and used it. It was a hit and nothing I make compares!
Chocolate GRAVY - Serve warm on top of homemade Pound Cake (that recipe is for another day!)
1/3 Cup Cocoa
1/4 Cup Milk
1 Cup Sugar
1 tsp Vanilla
1 Stick Butter
1 box Powdered Sugar Melt butter in milk on LOW - stirring constantly. Add sugars and cocoa - stir until melted. Add vanilla. You are now in Heaven!
Grand Berries - serve chilled on top of homemade pound cake (sorry - you still have to wait for that one!)
24oz Fresh blackberries - frozen will work if you must
1 MINI Grand Marnier
1 Tbsp Honey
Mix well and marinate overnight.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
RECIPE LINKS:
Mimosas
Hot Russian Tea
Smoked Salmon
Served with Capers, Red Onions and Lagniappe
Maries' Cheese ball
Served with Artisan Crackers
Spicy Tomato Grits
Thick Cut Bacon and Sausage Patties
Sautéed Spinach with Onions and Garlic
Lemon Glazed Scones
Coffee Bar
PRINT OUT AND TAKE WITH YOU!
Grocery List
Fruit & Produce Section
Orange Slices – Three Oranges, sliced into circles
1 Lemon - or Lemon Juice
Grapes – Several Large bunches
Red Onion – One Medium, finely chopped
Onion – One large onion finely chopped
One large bag fresh spinach (apx. 2#)
Fresh Garlic – 6 cloves finely chopped, but not minced
Baking Goods Isle
Sugar - 4 Cups
Cinnamon Sticks – 3
Whole Cloves – 10-12 pieces
Lady & Sons Seasoning – see recipe
Accent – 3 Tbsp.
Worcestershire – 3 Tbsp.
Cheesecloth – for Tea
Grits – 1 cup QUICK-Cooking, but not instant
Blueberry muffin mix – Do not add the berries!
Poppy Seed muffin mix – Do not make the muffins, just need the glaze
Sugar Cubes
Mini Muffin Cups
Meat & Seafood
Beef Slices – See Recipe Notes
Bacon – One Package THICK CUT
Sausage – Two packages of 8 patties
Smoked Salmon – One large pre-packaged SMOKED
Dairy & Refrigerated Section
Cream Cheese – 4 oz. for the salmon plus 3 8pz. Bars for cheese ball
Eggs – 2, slightly beaten
Milk – 1 ¼ Cup
Velveeta – 6 oz.
Cheddar – 2 ½ Cup, shredded
Orange Juice – 2-64oz. Juice plus one Frozen OJ
Other Items
Capers – One small Jar
Rotel – 1 Can
Crackers – 1 large box of assorted crackers plus one box Tollhouse
Coffee & Tea Isle
Coffee – Foldgers Classic Roast or Blue Mountain
Individual Creamers
Tea – 1 Box of Regular Tea Bags
Stirrers
Champagne - 2 bottles
Tuesday, December 18, 2012
Okay, Okay! Here's the Oreo Ball Recipe!
Luckily, I LOVE to share... I am finished with my bazillion Oreo balls for this season so have at it!
This original recipe comes from the famous http://www.bakerella.com/ so be sure to check out all her cool recipes too. There is also a slide show "how-to" on my website.
Ingredients: Makes apx. 3 dozen balls
1 Package of regular Oreos
6oz. Cream Cheese
1 bag of Chocolate Candy Melts (Hobby Lobby)
Twist the Oreos apart, leaving the cream on the cookies. Put into food processor and grind until they become fine crumbs. You do not want any large pieces. (Surprisingly, the crumbs will be dry even with the cream.)
Green Tip:
For my teacher gifts, I dove into my clean recycle stash for wrapping ideas. I covered Velveeta cheese boxes with tissue paper, wrapped the Oreo balls in colored saran wrap and placed them in the box. Then I put the box in a gift bag. You can also reuse the original Oreo cookie plastic container (see photo). Just cover them with colored saran wrap and top with a bow. Easy and inexpensive!
Tuesday, December 11, 2012
Yummyday Tuesdays - Spicy Tomato Grits Recipe
The following post is a contiuation of my Simple Party Planning Course and these menu tiems are from my Simple Brunch.
It's Yummyday Tuesday! If you've read our Intro to Party Planning, then you know how this works. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the recipes!
My family LOVES this recipe - especially during the holidays.
Spicy Tomato Grits
Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
Directions
Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
TIPS:
The tips to creamy grits in the initial stirring of the pot. It may be tedious, but it is worth it. I use the Extra Hot Ro-Tel tomatoes. I sometimes place sliced tomatoes on the top before I cook it in the oven for added garnishment.
Garlic Sauteed Spinach
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
It's Yummyday Tuesday! If you've read our Intro to Party Planning, then you know how this works. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the recipes!
My family LOVES this recipe - especially during the holidays.
Spicy Tomato Grits
Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
Directions
Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
TIPS:
The tips to creamy grits in the initial stirring of the pot. It may be tedious, but it is worth it. I use the Extra Hot Ro-Tel tomatoes. I sometimes place sliced tomatoes on the top before I cook it in the oven for added garnishment.
Garlic Sauteed Spinach
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, December 4, 2012
Yummyday Tuesdays - Beverages for your holiday party
The following post is a contiuation of my Simple Party Planning Course....
Welcome to the first Yummyday Tuesday. If you've read our Intro to Party Planning, then you know how this will work. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the first set of recipes!
The holidays are a wonderful time to share with your friends.
Instead of a heavy meal, invite friends over for a mid-morning brunch. The following menu is simple but can be elegant with a few added touches. With a brunch your guests can relax and socialize and still have a full day to run those last minute Holiday errands. December's Yummyday Tuesdays will breakdown my Simple (but elegant) brunch menu, starting with.....
Beverages:
Mimosas
1 bottle Brut Champagne or sparkling white wine
1/2 gallon fresh squeezed orange juice, strained
In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.
Russian Tea
1 1/2 Gallon orange-flavored drink mix (e.g. Tang)
I Use Frozen OJ concentrate when I can't find the Tang
2 cups white sugar
12 COLD BREW Tea Bags
3 sticks Cinnamon
10-12 Whole Cloves
Orange Slices
Cheesecloth and String
In a pitcher, mix the Tang, or OJ, with water per container directions. Pour into a large pot. In the same pitcher, put tea bags in to seep with 1 quart water, then add to pot. In the large pot, heat the OJ (or Tang) and tea - add sugar and stir until dissolved. Wrap the cinnamon sticks and cloves in the cheesecloth, tie with the string and place in the pot. The longer the spices stay in the pot, the stronger the flavor. After apx. 30 minutes on LOW heat, taste test the tea. Add sugar or more tea/OJ as needed. Serve hot.
Coffee Bar
Brew your favorite coffee and serve with lots of condiments.
Try:
Flavored Creamers and Syrups
Marshmallows
Caramel
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Welcome to the first Yummyday Tuesday. If you've read our Intro to Party Planning, then you know how this will work. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the first set of recipes!
The holidays are a wonderful time to share with your friends.
Instead of a heavy meal, invite friends over for a mid-morning brunch. The following menu is simple but can be elegant with a few added touches. With a brunch your guests can relax and socialize and still have a full day to run those last minute Holiday errands. December's Yummyday Tuesdays will breakdown my Simple (but elegant) brunch menu, starting with.....
Beverages:
Mimosas
1 bottle Brut Champagne or sparkling white wine
1/2 gallon fresh squeezed orange juice, strained
In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.
Russian Tea
1 1/2 Gallon orange-flavored drink mix (e.g. Tang)
I Use Frozen OJ concentrate when I can't find the Tang
2 cups white sugar
12 COLD BREW Tea Bags
3 sticks Cinnamon
10-12 Whole Cloves
Orange Slices
Cheesecloth and String
In a pitcher, mix the Tang, or OJ, with water per container directions. Pour into a large pot. In the same pitcher, put tea bags in to seep with 1 quart water, then add to pot. In the large pot, heat the OJ (or Tang) and tea - add sugar and stir until dissolved. Wrap the cinnamon sticks and cloves in the cheesecloth, tie with the string and place in the pot. The longer the spices stay in the pot, the stronger the flavor. After apx. 30 minutes on LOW heat, taste test the tea. Add sugar or more tea/OJ as needed. Serve hot.
Coffee Bar
Brew your favorite coffee and serve with lots of condiments.
Try:
Flavored Creamers and Syrups
Marshmallows
Caramel
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, November 27, 2012
Yummyday Tuesdays - Smoked Salmon Spread & Secret Cheese Ball Recipes
The following post is a contiuation of my Simple Party Planning Course and these menu items are from my Simple Brunch Selections.
It's Yummyday Tuesday! If you've read our Intro to Party Planning, then you know how this works. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the recipes!
Smoked Salmon is a staple on my appetizer table. To add a "little something extra" I serve it with chopped red onion, capers and lagniappe (which means, a little something extra!)
Lagniappe (for Smoked Salmon)
4 oz. cream cheese
Lady & Sons Seasoning - add to taste (see Recipe below)
Lady & Sons Seasoning
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Our Family Secret Cheese Ball
Cream Cheese 3 – 8oz. pkg. (room temp.)
Onion, Chopped 2 C. (1 Lg)
Worcestershire 3 Tbsp.
Accent 3 Tbsp.
Sandwich Beef, Chopped 4 Pkg. (Best if chopped in food processor)
Mix all ingredients together, using only 3 of the 4 packages of meat. Shape into ball and use the reserved meat to cover the outside. Served best with Tollhouse or Ritz Crackers
Coming up next Tuesday....Spicy Tomato Grits and Sauteed Spinach! For more great recipes, visit The Kendal Companies.
It's Yummyday Tuesday! If you've read our Intro to Party Planning, then you know how this works. If not, click over and start this party planning course from the beginning. Be sure to also read the Pre-Planning post as well. Now - on to the recipes!
Smoked Salmon is a staple on my appetizer table. To add a "little something extra" I serve it with chopped red onion, capers and lagniappe (which means, a little something extra!)
Lagniappe (for Smoked Salmon)
4 oz. cream cheese
Lady & Sons Seasoning - add to taste (see Recipe below)
Lady & Sons Seasoning
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Our Family Secret Cheese Ball
Cream Cheese 3 – 8oz. pkg. (room temp.)
Onion, Chopped 2 C. (1 Lg)
Worcestershire 3 Tbsp.
Accent 3 Tbsp.
Sandwich Beef, Chopped 4 Pkg. (Best if chopped in food processor)
Mix all ingredients together, using only 3 of the 4 packages of meat. Shape into ball and use the reserved meat to cover the outside. Served best with Tollhouse or Ritz Crackers
Coming up next Tuesday....Spicy Tomato Grits and Sauteed Spinach! For more great recipes, visit The Kendal Companies.
Tuesday, November 20, 2012
Yummyday Tuesday - Sweet Potato Balls
Bake, Peel and Mash 4 large Sweet Potatoes
Mix together:
2/3 C. Brown Sugar
2 Tbsp. Orange Juice
1 tsp. Orange Zest
1/2 tsp. Nutmeg
Add to potatoes.
In a seperate bowl toss together:
2 C. Coconut
1/2 C. Sugar
1 tsp. Cinnamon
Press the mixture around a large marshmellow. Roll ball around in the coconut mixture. Place in a large paper cupcake wrapper and bake in muffin tin for 20 mins. at 350 degrees.
Be careful not to overcook or the marshmellows will pop.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, November 13, 2012
Yummyday Tuesday - Chilled Pumpkin Dip
Chilled Pumpkin Dip
A wonderful lady from my Recipe Club brought this dip to last year's appetizer night. Thanks Heidi!
8 oz. Cream Cheese, softened
2 C. Powdered Sugar
1 Tbsp. OJ Concentrate
1/2 C. Sour Cream
15oz. Can of Pumpkin
1 Tbsp. Ground Cinnamon
Combine cream cheese, sour cream and sugar in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin and beat until combined. Stir in cinnamon and OJ. Refrigerate one hour before serving. Serve with gingersnaps, graham crackers or apple slices.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
A wonderful lady from my Recipe Club brought this dip to last year's appetizer night. Thanks Heidi!
8 oz. Cream Cheese, softened
2 C. Powdered Sugar
1 Tbsp. OJ Concentrate
1/2 C. Sour Cream
15oz. Can of Pumpkin
1 Tbsp. Ground Cinnamon
Combine cream cheese, sour cream and sugar in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin and beat until combined. Stir in cinnamon and OJ. Refrigerate one hour before serving. Serve with gingersnaps, graham crackers or apple slices.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, November 6, 2012
RECIPE Wrapped Pickled Watermelon Rind
If you are looking for a conversation starter - I have TWO great recipes that are attention getters. Mention "pickled watermelon rind" or "pickled okra sandwiches" and I promise you will get a sneer or at least a raised eyebrow - but I guarantee your guests will be pleasantly surprised how great these apps really are! Try them out this holiday season. Be sure to check out more great recipes and party planning tips at my website.
1 Jar Pickled Watermelon Rind
6 Slice Bacon, cut in 1/2
Parchment Paper
Preheat oven to 375 degrees. Use a baking sheet that has a lip on it (watermelon rind is a little juicy and will drip if you don't) and line it with parchment paper for easy clean up. Drain the rind WELL. Roll each piece in the 1/2 slice of bacon and place on cookie pan with the seam UP.
Note: I have found that each jar of rind is different. Some will only have 8-10 large pieces of rind while others can hold 20 pieces or more. If you are planning a party using the "bites per person" method, you may have trouble figuring how many jars to buy. I suggest planning on each jar holding 12 pieces so it will average out. many stores won't carry but a handful of jars at a time so I buy these throughout the year and keep them on hand for when I have a large party and need them.
PICKLED OKRA TEA SANDWICHES
24 oz. Loaf of Sliced White Bread
8 oz. Softened Cream Cheese
16 oz. Jar of Pickled Okra, drained
1 Cup Finely chopped Fresh Parsley
Remove crusts from bread. With a rolling pin or smooth glass, roll each slice very thin. Coat each slice with cream cheese and place an okra spear in the center; roll up. Spread a light coat of cream cheese on the outside of each rolled up sandwich. Roll sandwich with sparsely. Cut into thirds , if desired.
Quick Hints:
It easiest to use your fingers to spread the cream cheese on the outside of each roll. My little girl loves to help with this part!
Always use the best brands of cream cheese and the cheapest brands of bread.
I use HOT okra and everyone loves it!
Don't prepare these too early or the bread will dry out. They can be kept in the refrigerator for a short time if necessary. My niece uses flour tortillas and says they are just as good and can keep longer.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, October 30, 2012
A FAST FUN Halloween Treat!
Make your own Halloween Chocolate Suckers!
Please visit my website for an AWESOME "How-to" slide show to see how fun and easy it is to upgrade your Trick-or-Treat Goodies! Here's the direct link to the slide show:
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.htmlTuesday, October 23, 2012
Witches Fingers and Toes! YUMMY!
Halloween is creeping in on us....are you ready? I have tons of great ideas for Halloween fun including recipes, craft ideas and last minute decorating on my website but here is a little taste:
Witches Fingers and Toes1 Can Pillsbury Bread Sticks
Whole Almonds
Red Food Coloring
Pillsbury Crescent Rolls
Little Sausages
Melted Butter
FINGERS:
Paint the end of each almond piece with a little water and red food coloring, lay to dry. Separate each bread stick and lay flat on a cookie sheet. Push together to create "knuckles" in three places on each "finger." Put the almond on the end of each piece to create the fingernails. Brush each piece with melted butter and bake as directed.
TOES:
Unroll the crescent rolls. Cut each section into 2 pieces. Starting at the corner of each piece, put a sausage on the dough and roll up, leaving a little piece sticking out for the toes. Bake as directed. Serve with a basic marinara sauce and label it "Blood Clot sauce!"
WITCH WINDOW SILHOUETTE
I used two black foam boards (from Hobby Lobby) tapes together and a stencil I printed off the Internet (try ww.marthastewart.com). I simply enlarged the stencil and marked off where to cut with a piece of chalk. I then used fishing line and thumb tacks to hang it in the front window.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
On my website I even have a great slide show of how to make your own chocolate Halloween suckers and oreo balls. I got the oreo balls idea from http://www.bakerella.com/ so be sure to click over and check out her GREAT blog too!
Click over to http://www.thekendalcompanies.com/ before it's too late!
FYI - This week almost all of the candy coupons out there will expire on Saturday. CVS, Rtie Aid, even Ingles and Publix have great deals for Halloween candy. Check out http://www.southernsavers.com/ for the best deals. Use up your coupons this week for your child's school party, your trick-or-treater's candy, or donate the candy to your church fall festival or even just drop it off at the local children's or women's shelter for an added treat!
NOTE ON DONATING TO SHELTERS: For obvious safety reasons, I cannot post the addresses for these shelters. Please call the shelter for directions on dropping off the candies. Thanks!
Bartow County Children's Shelter - Call Patty @ ph 770-382-6180 (Advocates for Children)
Bartow Women's Shelter - Call 770-386-8093 (Tranquillity House)
Witches Fingers and Toes1 Can Pillsbury Bread Sticks
Whole Almonds
Red Food Coloring
Pillsbury Crescent Rolls
Little Sausages
Melted Butter
FINGERS:
Paint the end of each almond piece with a little water and red food coloring, lay to dry. Separate each bread stick and lay flat on a cookie sheet. Push together to create "knuckles" in three places on each "finger." Put the almond on the end of each piece to create the fingernails. Brush each piece with melted butter and bake as directed.
TOES:
Unroll the crescent rolls. Cut each section into 2 pieces. Starting at the corner of each piece, put a sausage on the dough and roll up, leaving a little piece sticking out for the toes. Bake as directed. Serve with a basic marinara sauce and label it "Blood Clot sauce!"
WITCH WINDOW SILHOUETTE
I used two black foam boards (from Hobby Lobby) tapes together and a stencil I printed off the Internet (try ww.marthastewart.com). I simply enlarged the stencil and marked off where to cut with a piece of chalk. I then used fishing line and thumb tacks to hang it in the front window.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
On my website I even have a great slide show of how to make your own chocolate Halloween suckers and oreo balls. I got the oreo balls idea from http://www.bakerella.com/ so be sure to click over and check out her GREAT blog too!
Click over to http://www.thekendalcompanies.com/ before it's too late!
FYI - This week almost all of the candy coupons out there will expire on Saturday. CVS, Rtie Aid, even Ingles and Publix have great deals for Halloween candy. Check out http://www.southernsavers.com/ for the best deals. Use up your coupons this week for your child's school party, your trick-or-treater's candy, or donate the candy to your church fall festival or even just drop it off at the local children's or women's shelter for an added treat!
NOTE ON DONATING TO SHELTERS: For obvious safety reasons, I cannot post the addresses for these shelters. Please call the shelter for directions on dropping off the candies. Thanks!
Bartow County Children's Shelter - Call Patty @ ph 770-382-6180 (Advocates for Children)
Bartow Women's Shelter - Call 770-386-8093 (Tranquillity House)
Tuesday, October 16, 2012
Halloween Treats!
I LOVE Halloween. That's no secret - what is a secret is another one of my new obsessions: http://www.bakerella.com/ I've been making her Oreo Balls for awhile but she just keeps getting more and more great ideas. Check out what she does with her cake balls for Halloween: http://www.bakerella.com/trick-or-treats/
On my own website, I've added the recipe I use and a few photos of my own oreo balls and chocolate molds for Halloween.
You can buy the supplies and molds at Hobby Lobby and Michael's. Ebay has a HUGE selection of molds for about the same price (that's where I get most of mine). Don't forget to get the bags and twist ties too! Great for school Fall festivals and to give your Trick-or-Treater's! Make them ahead of time - they keep for months! Sometimes I even add a little tag to them (found in the card making section at Hobby Lobby) to personalize them. They are EASY AS PIE! Check out the "How-to" slide show on my website:
Tuesday, October 9, 2012
Yummyday Tuesday - Bacon Wrapped Asparagus Bundles
Serves 10
2 lbs. Asparagus (Apx. 40 stalks)
40 Slices Prime Cut Bacon
1/4 Olive Oil
Sauce:
1/2 C. Mayo
2 tsp. Asian Chili Sauce (Sriracha)
3 Tbsp. Lime Juice
2 Tbsp. Fresh Cilantro
Wrap 3 stalks with one slice of uncooked bacon and secure with a toothpick. Lay on parchment paper and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes, flipping 1/2 way through.
Wisk sauce ingredients together, adding salt and pepper to taste.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, October 2, 2012
Yummyday Tuesday - Hot Crab Delight
Hot Crab Delight
Guys will eat this up! Serve with pita chips.
1 1/2 lb. Lump Crab Meat
1 C. Shredded Pepper Jack
3/4 C. Mayo
1/4 C. Grated Parmesan
1/4 C. Green Onions
2 Cloves Garlic, Minced
3 Tbsp. Worcestershire
3 Tbsp. Lemon Juice
1 Tbsp. Tabasco
1/2 tsp. Dry Mustard
Salt and Pepper
Combine making sure the crab meat is divided well. Bake at 325 degrees for 40 minutes or until bubbly.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Guys will eat this up! Serve with pita chips.
1 1/2 lb. Lump Crab Meat
1 C. Shredded Pepper Jack
3/4 C. Mayo
1/4 C. Grated Parmesan
1/4 C. Green Onions
2 Cloves Garlic, Minced
3 Tbsp. Worcestershire
3 Tbsp. Lemon Juice
1 Tbsp. Tabasco
1/2 tsp. Dry Mustard
Salt and Pepper
Combine making sure the crab meat is divided well. Bake at 325 degrees for 40 minutes or until bubbly.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, September 25, 2012
Yummyday Tuesday - Fall Salad
Fresh Fall Salad
6 oz. Dried Cranberries
6 oz. Walnuts
2 oz. Feta Cheese
2 oz. Manadrian Oranges, drained
Fresh Salad Mix
Top with Ken's Famous Raspberry Walnut Dressing
Tuesday, September 18, 2012
Yummyday Tuesday - Seared Ahi Tuna Steaks
Seared Ahi Tuna Steaks
(3) 12 oz. Tuna Steaks - can be bought fresh or flash-frozen
(3) Tbsp. Olive Oil
Cracked Pepper
Coarse Salt
1 Tbsp. Ginger Root, peeled and fine grated - (1 inch piece)
1 C. Scallions
1/3 C. Rice Vinegar
1/4 C. Toasted Sesame Oil (found in the International aisle)
Tabasco Soy Sauce
Wasabi Powder
Rub tuna with oil, pepper and salt. Let sit for 5 minutes. Sear on HIGH for 2 1/2 minutes on each side. (You can also dip the sides of each steak in black and white sesame seeds for a great presentation.)
For the Sauce: Mix remaining ingredients with a wisk and serve chilled.
Tuesday, September 11, 2012
Yummyday Tuesday - Spicy Stuffed Peppers
Paula Deen's Stuffed Peppers
She uses red peppers, but green will work fine too. Mixture IS spicy so watch out!
3 Bell Peppers, halved along the stem (each half should have a piece of the stem)
3/4 lbs. Ground Chuck
1/2 lbs. Ground Pork (not breakfast sausage, ask your butcher)
1 C. Chopped Onion
2 garlic cloves, minced
2 tsp. Beef Bouillon
2 tsp. Lady &Son's Seasoning
1 C. Cooked Rice
1/2 jar of Old El Paso Cheese & Salsa (in the Taco aisle)
1/2 C. Sour Cream
1 Can Rotel (I use the HOT) - drained
1 Tbsp. Soy Sauce
1 C. Hot Water
Brown the meats with the onions, garlic, bouillon, and seasoning. Drain well. Mix meat with remaining ingredients EXCEPT the Soy sauce and water. Stuff the peppers with the mixture. Add the soy sauce and hot water to the bottom of a deep casserole dish or dutch oven pan. Bake on 350 degrees for 45 minutes. Periodically spoon the soy sauce mixture over the top of the peppers to keep them moist.
Tuesday, August 28, 2012
THE.CUTEST.SWEET TREAT. EVER!
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, August 21, 2012
Yummyday Tuesday - Booger Dip
Booger Dip - Yep, it's looks like boogers but tastes oh so yummy!
Another football tailgating favorite!
2lbs. Hot Sausage, brown and drain well
16 oz. Cream cheese
2 Cans Rotel (I use one regular Rotel and one extra hot), drain
Melt the cheese in the drained meat. Add rotel. Heat until creamy. serve with tortilla chips
May be made the day before and reheated in the microwave.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Another football tailgating favorite!
2lbs. Hot Sausage, brown and drain well
16 oz. Cream cheese
2 Cans Rotel (I use one regular Rotel and one extra hot), drain
Melt the cheese in the drained meat. Add rotel. Heat until creamy. serve with tortilla chips
May be made the day before and reheated in the microwave.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
Tuesday, August 14, 2012
Yummyday Tuesday - Homemade Honey Mustard
Homemade Honey Mustard Dressing/Dipping Sauce
3/4 C. Mayo
3 Tbsp. Honey
2 Tbsp. Yellow Mustard
1 Tbsp. lemon Juice
Horseradish, to taste
2 Tbsp. OJ - use to create consistency
Combine well and chill.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
3/4 C. Mayo
3 Tbsp. Honey
2 Tbsp. Yellow Mustard
1 Tbsp. lemon Juice
Horseradish, to taste
2 Tbsp. OJ - use to create consistency
Combine well and chill.
For more great receipes visit http://www.thekendalcompanies.com/Recipes---DIY-Projects.html
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