Wednesday, June 6, 2018

Parmesan Asparagus


Prep time
Cook time
Total time
 
A quick an easy side that is full of delicious parmesan garlic flavor with a hint of lemon. This is a side that you will make again and again!
Author: 
Serves: 4-6
INGREDIENTS
  • 1 pound asparagus
  • 2 Tablespoons olive oil
  • 2 Garlic Cloves, minced
  • 3 Tablespoons Parmesan
  • Juice of one lemon
  • salt and pepper to taste
INSTRUCTIONS
  1. Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.
  2. Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the garlic, parmesan and lemon juice. Add more if desired. Serve immediately.

Saturday, February 24, 2018

BLUEBERRY SOUR CREAM POUND CAKE

Ingredients
6 eggs, separated
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
1-1/2 cups fresh or frozen blueberries

Directions
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.

 Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Saturday, February 17, 2018

Potato Soup from Farm Bureau

8-10 potatoes
2 cans cream of celery soup
10 oz. Monterey Jack cheese, shredded
3 cans chicken broth
1 can cream of onion soup
Green onions, chopped
Bacon bits

Peel and cut potatoes and cook in 3 cans of chicken broth. Add 2 cans cream of celery soup and stir. Add cream of onion soup, half and half, and then add cheese. Stir until well blended and cheese has melted and blended in. Garnish with bacon bits and chopped green onions.

Deniese Swindoll
DeSoto County

Tuesday, February 6, 2018

Easy Hamburger Soup


INGREDIENTS:

  • 1 lb lean ground beef
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 2 medium potatoes , peeled and diced
  • 3 1/2 cups beef broth
  • 1 can (28 oz) diced tomatoes with juice
  • 1 can condensed tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 3 cups mixed vegetables , fresh or frozen

DIRECTIONS:

  1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Wednesday, January 31, 2018

French Toast Bake


Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Tuesday, January 30, 2018

Crazy Rotel Dip

Ingredients:

1 pound ground beef
1 packet store-bought taco seasoning
2 cans of Rotel tomatoes
2 pounds of Velveeta Cheese
1 can chili hot beans

Directions:

Brown the ground beef and drain, then add the seasoning packet and stir well.  Puree one can of Rotel tomatoes and then add both cans to the skillet.  Dice the Velveeta and add it.  Melt and then add the drained beans.  Serve with Las Delicias chips.

Source: Commercial Appeal, Ryan Trimm

Chicken Bacon Ranch Pasta

Ingredients:

1 LB Penne Pasta
2 cups Shredded Chicken
1 jar Alfredo Pasta Sauce
1/2 cup Ranch Dressing
6 Slices of Chopped Cooked Bacon
Shredded Mozzarella Cheese

Directions:

Cook pasta. 
Mix alfredo sauce, chicken, and ranch with pasta and place in baking dish. 
Spread bacon and cheese on top.
Bake 15 minutes @350.