OFF-Topic ping to all of you!
CLICK THE PIC!
Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.
Your cornucopia overfloweth with abundance! :) Beautiful!
I have *never* NEVER heard of this Velveeta Fudge before and now I am fascinated. NO WAY! But I'm sure I'll be coming back to say "WAY!" at a later date!
Me, too! Thank you!
Thank you. They're all baby mini-veggies, which is the fun part of making it - finding "fractals" or veggies that look like the regular big ones. Like, Brussels sprouts look like little cabbages and so forth.
Another tip from that pic (from Tsgiving 2 years ago, actually) ... putting fall flowers in a clear vase filled with cranberries and water.
I make several small bouquets from one large one, using a couple of bags of cranberries for the vase filler - then I keep them in the fridge when they're not out on display.
I kept 3 of them for over 3 months that way, without actually intending to. I only threw them out because I was making some Valentine's bouquets for around the house!
Also, at Easter or in the summer, you can do the same with lemon, lime or orange slices and it's very pretty!
Thanks for the ping cgk. I need to bring an appetizer to my son's school on Wednesday--any ideas on something easy but tasty?
Shrimp Dip
1 can of broken shrimp, looked over and any shell removed.
1 Pkg. (1T) gelatin, softened in 1/4 cup of hot water.
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1 cup of mayonnaise
Melt cream cheese and soup in medium saucepan until smooth. Remove from stove. Add gelatin, celery, onion and shrimp. Fold in mayonnaise. Pour into prepared mold or container. Refrigerate overnight. Serve cold with crackers.
You may use fresh shrimp if you like, just chop it fine.
Artichoke Dip
1/2 Purple onion
1/2 stick of butter
3 teaspoons garlic minced
1 10 oz pkg chopped frozen spinach, drained
8 oz cream cheese
8 oz sour cream
1/4 cup parmesan cheese
2 cans artichoke hears drained, chopped small
8 Monterey jack cheese grated
Salt and pepper to taste
Sauté onions in butter then combine in a crock pot set on low. Serve when
melted.
Suggestion:
Serve with baked pita bread and tortilla chips.
ARTICHOKE SQUARES APPETIZER
INGREDIENTS:
2 sm.jars marinated artichoke
hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
4 eggs, lightly beaten
1 8 ox. bag shredded Cheddar cheese
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon Italian-style seasoning
1 dash hot pepper sauce
1/4 cup dry bread crumbs
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 7 x 11 pan**(see notes) . Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
3.** (see notes) In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce . Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
4. Fill the pan with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm. (Better cold.)
**Note: We usually just chop the artichokes then mix eveything in a bowl. The shredded cheese is chopped enough. I like the look of cheese and artichoke.
HIGHLY RECOMMEND 7 x 11 pan ONLY as bigger/smaller the consistency doesn't come out quite right. This makes 77 1-inch squares if you cut it right :), which obviously ISN'T 77 servings as people will eat 5 or 6 each!
I make the green bean casserole with the "golden mushroom" soup; gives it a bit more flavor.
Good idea :)
I just put up an appetizer (weird!!!!!!!!!) recipe before I saw your post... it's for artichoke squares. Popular with young & old in our family, but of course not all kids like artichokes! How old is your son?
Just what I was looking for...stolen :)
That's funny. He's 9. I'll check out the recipie. Thanks.
That sounds really good.
Here's one that might be more popular with the kids :). I just saw it again this past weekend on a "Southern Thanksgiving" special by Paula Deen so was able to get the recipe quick. We've have had it in our family as well as an app JUST for the kids (ours has a different outside dough, but these don't last long when made!). Makes 10 puffs, which can be 10 servings whole, or cut in half - 20 servings. Or you can double the recipe if you want everyone to have a whole puff. :)
MINI CHEESEBURGER PUFFS
1 pound ground chuck
2 teaspoons steak seasoning
1 teaspoon Paula Deen's Silly Salt*
Freshly ground black pepper
1/2 Vidalia onion, minced
1 package puff pastry sheets
20 (1-inch) slices Cheddar
Preheat oven to 350 degrees F.
Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.
Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.
* Paula Deen Silly Salt is a blend of salt, dehydrated onion and garlic, spices, soybean oil, and lemon flavor.
Ack! It still works here in my browser where I left it open - how do I save it?
Wow! My sister-in-law is bringing hers over - and that is what she said she uses. That and FRESH stringbeans so I'm very excited to try it! :)
That sounds good too and easy. What are puff pastry sheets? Does Paul Deen sell her silly salt or do you have to make it?
Thanks so much. I wasn't hungry but I'm wanting to eat now.
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