Ingredients:
16 oz Neufchatel or "light" cream cheese
2 cups shredded cheddar
1 packet of dry Ranch dressing mix
1 cup chopped pecans
Directions:
Blend all except pecans together well. Form into 1 large cheese ball or 2 medium cheese balls. Roll into chopped pecans. Chill overnight. Allow to sit at room temp for 2 hours before serving. Serve with wheat crackers.
Prep Time: 10 minutes Cook Time: None
Category: Appetizers Servings: 12
Saturday, June 4, 2011
Rachael Ray's Pasta Carbonara
By Georgia Fulenwider
Ingredients:
Salt and freshly ground black pepper, to taste
1 pound pasta, such as spaghetti or rigatoni
¼ cup extra virgin olive oil (enough to coat bottom of pan)
¼ pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
½ cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Main Meals Servings: 6
(Print)
Ingredients:
Salt and freshly ground black pepper, to taste
1 pound pasta, such as spaghetti or rigatoni
¼ cup extra virgin olive oil (enough to coat bottom of pan)
¼ pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
½ cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Main Meals Servings: 6
(Print)
Pumpkin Crunch Cake
By Georgia
Description: YUM!!!
Ingredients:
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
Prep Time: 10 minutes Cook Time: 60 minutes
Category: Desserts Servings: 12
Description: YUM!!!
Ingredients:
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
Prep Time: 10 minutes Cook Time: 60 minutes
Category: Desserts Servings: 12
Peach Cobble
By Paula deen
Description: YUM!!!
Ingredients:
8 tablespoon butter
1 cup sugar
3/4 cup flour
1 tsp baking pwder
1 tsp salt
3/4 cup milk
1 28-ounce can of sliced peaches, in syrup
Directions:
Put the butter in a deep baking dish and place in oven to melt. Mix sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Prep Time: 15 minutes Cook Time: 45 minutes
Category: Desserts Servings: 10
Description: YUM!!!
Ingredients:
8 tablespoon butter
1 cup sugar
3/4 cup flour
1 tsp baking pwder
1 tsp salt
3/4 cup milk
1 28-ounce can of sliced peaches, in syrup
Directions:
Put the butter in a deep baking dish and place in oven to melt. Mix sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Prep Time: 15 minutes Cook Time: 45 minutes
Category: Desserts Servings: 10
Pea Salad
By Georgia Fulenwider
Description: an Easter favorite
Ingredients:
3 cans peas
1 small onion, chopped
2 hard boiled eggs, chopped
1/2 cup cheese, chopped in small cubes
1/2 cup mayonaise (Kraft)
salt & pepper to taste
Directions:
In a small bowl mix mayo, salt, pepper, onion, eggs and cheese together. Pour peas into a serving bowl, pour mixture over and mix gently so as not to mash the peas. Chill one or so and serve.
Prep Time: 10 minutes Cook Time: 60 minutes
Category: Side Dishes Servings: 8
(Print)
Description: an Easter favorite
Ingredients:
3 cans peas
1 small onion, chopped
2 hard boiled eggs, chopped
1/2 cup cheese, chopped in small cubes
1/2 cup mayonaise (Kraft)
salt & pepper to taste
Directions:
In a small bowl mix mayo, salt, pepper, onion, eggs and cheese together. Pour peas into a serving bowl, pour mixture over and mix gently so as not to mash the peas. Chill one or so and serve.
Prep Time: 10 minutes Cook Time: 60 minutes
Category: Side Dishes Servings: 8
(Print)
Pace Bean Dip
By Georgia Fulenwider
Ingredients:
1 can refried beans
1 8 ox jar of Pace Picante (mild, medium or hot)
5-6 green onions
2 cups colby-jack shredded
Directions:
Combine all in a microwave safe bowl, heat on high until heated through or until cheese is melted.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Appetizers Servings: 20
Ingredients:
1 can refried beans
1 8 ox jar of Pace Picante (mild, medium or hot)
5-6 green onions
2 cups colby-jack shredded
Directions:
Combine all in a microwave safe bowl, heat on high until heated through or until cheese is melted.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Appetizers Servings: 20
Mrs. M.W. Larmour's Pecan Pie (my sweet great grandmother)
By Norma Larmour
Description:
My great-grandmother's recipe and my family's favorite!!!
Ingredients:
1/2 cup sugar
1 cup Karo syrup
3 eggs
1 Tbsp melted butter
1 tsp vanilla
1 cup pecans
2 Tbsp vinegar or lemon juice
1/2 tsp salt
Directions:
Beat eggs well and add sugar and remaining ingredients, pour into unbaked pie shell and cook until hot oven until crust browns, then cook slowly until firm.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Desserts Servings: 8
Description:
My great-grandmother's recipe and my family's favorite!!!
Ingredients:
1/2 cup sugar
1 cup Karo syrup
3 eggs
1 Tbsp melted butter
1 tsp vanilla
1 cup pecans
2 Tbsp vinegar or lemon juice
1/2 tsp salt
Directions:
Beat eggs well and add sugar and remaining ingredients, pour into unbaked pie shell and cook until hot oven until crust browns, then cook slowly until firm.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Desserts Servings: 8
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