http://allrecipes.com/recipe/
Pear-Walnut Salad, minus the croutons, and she added feta.
Raspberries & Cream Streusel Squares
Prep time 20 min Bake time 30-35 min.
Crust
3/4 cup butter, melted
2 1/2 cups flour
3/4 cup powdered sugar
Filling
1 jar (12 oz) seedless raspberry or apricot jam
1/4 cup flour
Topping
1 package (8 oz) cream cheese
1/2 cup powdered sugar
1/4 cup walnut halves, chopped
1. Preheat oven to 350*F. For crust, place butter in microwave safe bowl on high for 1 minute or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4 cup of the crust mixture for the topping. Sprinkle remaining crust mixture evenly over bottom of stoneware bar pan; roll to an even thickness using lightly floured roller.
2. For filling, combine jam and flour in bowl; mix until smooth. Spread jam mixture evenly over crust.
3. For topping, place cream cheese in microwave safe box. Microwave on
high 30 seconds or until softened. Add powdered sugar; whisk until
smooth. Spread over top of jam layer. Chop walnut, then combine nuts and
reserved crust mixture; sprinkle evenly over topping.
4. Bake 30-35 min or until edges are a light golden brown. Remove from oven; cool completely. Cut into squares.
Twice Baked Potatoes
12 baker potatoes, oven baked works best
12 baker potatoes, oven baked works best
1 cube butter
2 cups sour cream
1 lb cheese, grated
1/4-1/3 cup bacon bits
salt and pepper to taste.
Cut
baked potatoes in half, long ways. Scoop out insides into mixing bowl
with chunked butter. (I use my KitchenAid bowl, since it works best to
mix it all in.) Mash them and add sour cream, approx 1/2 cup cheese and
bacon bits. Mix well. Add salt and pepper to taste. Spoon mixture back
into potatoes and top with cheese. Bake at 350* for 30 min.
These are great for making ahead and heating right before serving, although they will need baked longer if made ahead. Serve with ranch dressing.
No comments:
Post a Comment