Caramel Apple Salad
Ingredients:
• 1 pkg. butterscotch instant pudding mix (3oz.)
• 1 cup dry roasted nuts
• 1 can crushed pineapple (8oz.)
• 1 cup mini marshmallows
• 3 cups chopped unpeeled apples
• 1 container whipped topping
Directions:
Combine all ingredients in bowl; mix well. Chill until serving time.
Showing posts with label Submitted by Marie Van Orden. Show all posts
Showing posts with label Submitted by Marie Van Orden. Show all posts
Wednesday, December 22, 2010
Neely's Pigs in a Blanket
Neely's Pigs in a Blanket
Recipe courtesy The Neelys
Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
Recipe courtesy The Neelys
Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
Candied Apple Pork Chops
Candied Apple Pork Chops
From Home Cooking Magazine
Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.
From Home Cooking Magazine
Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.
Peppermint Bark
Peppermint Bark
Recipe courtesy Paula Deen
Crushed candy canes or starlight mints, to yield 1 cup
2 pounds white chocolate
Peppermint oil (NOT EXTRACT!!!!), optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or the microwave (CAREFUL! White chocolate scorches easily, especially in the microwave. Melt in 30 second intervals, stirring between each interval.) Combine candy cane chunks with chocolate (add peppermint oil to taste at this point if desired – start with 5 – 7 drops to start.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) This also looks beautiful in chocolate lollipop molds!
Recipe courtesy Paula Deen
Crushed candy canes or starlight mints, to yield 1 cup
2 pounds white chocolate
Peppermint oil (NOT EXTRACT!!!!), optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or the microwave (CAREFUL! White chocolate scorches easily, especially in the microwave. Melt in 30 second intervals, stirring between each interval.) Combine candy cane chunks with chocolate (add peppermint oil to taste at this point if desired – start with 5 – 7 drops to start.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) This also looks beautiful in chocolate lollipop molds!
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