Mommy & ME

Recipe Share

 

 

Kim's Broccolli Salad

2 heads broccoli (no stems)
1 jar of real bacon bits ( I think it's an 8 ounce
glass jar)
1 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded carrots

 

I usually double the recipe

 

---

Amy D's Ceasar Salad
Serves 4

 

FOR THE CROUTONS AND CHICKEN

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)

3 tablespoons olive oil

Coarse salt and ground pepper

4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)

1 package romaine lettuce hearts (18 to 20 ounces)

 

 FOR THE DRESSING

1/4 cup freshly squeezed lemon juice (from 2 lemons)

1/4 cup reduced-fat mayonnaise

1/4 cup grated Parmesan

2 anchovy fillets, roughly chopped (optional)

1 small garlic clove

 

PS: i always double the dressing

 

 

---

Amy D's Mac and Cheese
Serves 8

Coarse salt and ground pepper

1 pound elbow pasta, cooked and drained

4 tablespoons butter

1 small onion, chopped

1/4 cup (spooned and leveled) all-purpose flour

4 cups milk

1/8 teaspoon cayenne pepper, (optional)

1 1/4 cups (5 ounces) shredded yellow cheddar cheese

1 1/4 cups (5 ounces) shredded white cheddar cheese

8 ounces ham, diced into 1/2-inch pieces

2 white sandwich bread

 

i didn't use onions (yuck!)or ham in mine. i would use ham if i were making it for supper.i whisked (on med heat as the recipe suggests)the flour into the melted butted and cooked the flour for a few minutes before adding the milk. i bought breadcrumbs just the plain ones. i also included the cayenne pepper which is optional.

Ingredients

 

 

---

Amy D's Maple Bundt Cake
Serves 8 to 10

2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan

1/2 cup packaged dark-brown sugar

2 large eggs

1/2 cup plus 2 tablespoons pure maple syrup, plus more for drizzling

2 teaspoons pure vanilla extract

1 cup sour cream

1/2 cup heavy cream

 

 

i don't add the whipped cream topping i find the cake so moist it doesn't need anything. also it makes the cake kind of wet. i have made the whipped cream and just served it on the side but the cake really doesn't need it and i don't need the calories. this recipe sounds a little complex but it is really easy...i am not a baker and it turns out perfect every time.

 

---

 

Alli's Texas Caviar

1 can black beans (15.5 oz.)

1 can shoepeg corn (11 0z.)

1 can black-eyed peas (15.5 oz.)

 

 1 c chopped celery

1 c chopped red onion

¼ c chopped red pepper

¼ c chopped orange pepper

¼ c yellow pepper

¼ c green pepper

1 medium jalapeno pepper                                      – seeded & finely chopped

 ½ c apple cider vinegar

1 c olive oil

1 c sugar

 

---

 

Lisa's Spinach Dip

3lbs Cream Cheese

1 lb shredded parmesan cheese

2 lbs chopped frozen spinach (fresh is ok but frozen is easier)

2-3 cups of heavy cream

2 cans of artichoke hearts (chopped)

2 tbl spoons of white pepper

2 tbl of salt

2 tbl of crushed red pepper (optional to taste)

 

 

 

 

 

 

---

 

 

 

Please send your recipes!

Stephanie@agcanimalcare.com   

 

 

Directions

Mix the following together, then pour over the
ingredients above:
1 cup mayo
2 tablespoons cider vinegar
1/4 cup sugar

 

 

---

 

 

Directions

Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.

Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.

Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.

Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).

If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

 

---

 

 

 

Directions 

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham.Transfer to a 9-by-13-inch baking dish or individual dishes (see note, below left). Set aside.

In a food processor, pulse bread until large crumbs form.Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes

 

  

 

---

 

 

 

  

Directions

Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.

Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.

Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

 

 

 

---

 

 

Directions

Place black beans, corn and black-eyed peas in a colander and rinse thoroughly.  Transfer contents to a bowl and add the celery, onion and peppers.

 

In a small sauce pan, combine the vinegar, olive oil and sugar.  Heat to dissolve.  Add to bean mixture and marinate overnight.

 

Pour off marinade before serving.

Serve with Tostitos and enjoy!!

 

 

---

 

Directions

In a sauce pan on medium heat, melt cream cheese slowly. (Stirring often to prevent sticking.) While melting cream cheese, put spinach in a strainer & use a dish towel or paper towels to squeeze all the water out of the spinach.  (If it's too watery it will ruin the dip.)  Add one cup of cream followed by all other ingredients to pan and mix together. (Except for the remaining cream.) Once mixed, add the rest of the cream to your desired consistency.  It may need a bit more or less depending on what you like.  If you are storing this for later, just reheat it in the microwave. (Stirring often to heat through.) This has a 5 day shelf life since it's mostly cheese.

 

 

---