(1) 16 oz bag soft caramels (I like the werthers)
(1) 16 oz marshmallows
1 small can sweetened condensed milk
1 pound of butter
(1) 15.5 oz rice crispies (I didn’t see they made this size so bought an 18 oz box and estimated)
Melt butter, caramel and sweetened condensed milk…add marshmallows and melt… mix with rice crispies.
This recipe makes two 9 x 13 pans.
Thursday, July 24, 2008
Tuesday, July 22, 2008
Greek Spaghetti - from Sue
Our family's favorite pasta dish!
Cooked spaghetti (about ½ package)
Jar of Spaghetti Sauce (we like Archer Farm’s 4 cheese – it goes with everything)
Marinated Artichoke Hearts (to taste – make sure they’re marinated though)
Jar of Capers (to taste)
Package of Crumbled Feta Cheese
Olives – whatever your family likes (we prefer to just use black, but if you don’t like capers, throw in some marinated green olives for flavor)
Arrange your spaghetti as usual, and use the other ingredients for toppings. The Greek ingredients really change up an old-fashioned dish.
Cooked spaghetti (about ½ package)
Jar of Spaghetti Sauce (we like Archer Farm’s 4 cheese – it goes with everything)
Marinated Artichoke Hearts (to taste – make sure they’re marinated though)
Jar of Capers (to taste)
Package of Crumbled Feta Cheese
Olives – whatever your family likes (we prefer to just use black, but if you don’t like capers, throw in some marinated green olives for flavor)
Arrange your spaghetti as usual, and use the other ingredients for toppings. The Greek ingredients really change up an old-fashioned dish.
Monday, July 21, 2008
Sugar Free Low Carb Cheesecake - from Nyree
For people who are a little health conscious, but yet can't resist....
Butter (I usually use a stick, but not all of it)
½ cup sliced almonds
Cinnamon
4-8 oz. pkgs cream cheese-room temperature
2 cups Splenda
7 eggs-room temperature
1 Tablespoon of vanilla
Pinch of salt
½ cup sour cream
Preheat oven to 350 degrees.
Heavily butter bottom of spring form pan, lightly butter sides (this is why I really don't know how much butter -you just butter it until it's covered. If you don't want the butter to get your hands all icky, keep it in the wrapper, or wrap it in waxed paper.)
Spread almonds along bottom, sprinkle with cinnamon.
Mix cream cheese and Splenda. Add eggs one at a time, beating well after each addition. Add vanilla, salt, sour cream; mix thoroughly, scraping bottom and sides of bowl.
Pour into pan. Bake for 45-60 minutes.
Chill until set.
Butter (I usually use a stick, but not all of it)
½ cup sliced almonds
Cinnamon
4-8 oz. pkgs cream cheese-room temperature
2 cups Splenda
7 eggs-room temperature
1 Tablespoon of vanilla
Pinch of salt
½ cup sour cream
Preheat oven to 350 degrees.
Heavily butter bottom of spring form pan, lightly butter sides (this is why I really don't know how much butter -you just butter it until it's covered. If you don't want the butter to get your hands all icky, keep it in the wrapper, or wrap it in waxed paper.)
Spread almonds along bottom, sprinkle with cinnamon.
Mix cream cheese and Splenda. Add eggs one at a time, beating well after each addition. Add vanilla, salt, sour cream; mix thoroughly, scraping bottom and sides of bowl.
Pour into pan. Bake for 45-60 minutes.
Chill until set.
Buffalo Chicken Dip - from Lindsay
1- 8 oz bar of cream cheese
1 cup Ranch dressing
16 oz. canned chicken
¾ bottle of Franks Red Hot Buffalo Wing Sauce
1 ½ cup cheddar cheese
Mix everything together and enjoy with tortilla chips!
Chicken with Roast Lemons and Green Olives - from Gina
Serving Size : 4 Categories : Poultry
2 lemons -- washed, ends trimmed, cut into 12 1/2-inch slices
2 teaspoons lemon juice -- from a 3rd lemon
coarse salt
ground pepper
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 chicken breast halves
3 tablespoons olive oil
5 cloves garlic -- minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth -- canned
1/2 cup Sicilian or Spanish olives -- pitted and thinly sliced
1/4 cup flat leaf parsley -- chopped
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 30 min. Set aside.
After lemons have roasted 20 min, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 min per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 min. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 min. Add roast lemons and parsley; stir to coat. Serve.
2 lemons -- washed, ends trimmed, cut into 12 1/2-inch slices
2 teaspoons lemon juice -- from a 3rd lemon
coarse salt
ground pepper
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 chicken breast halves
3 tablespoons olive oil
5 cloves garlic -- minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth -- canned
1/2 cup Sicilian or Spanish olives -- pitted and thinly sliced
1/4 cup flat leaf parsley -- chopped
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 30 min. Set aside.
After lemons have roasted 20 min, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 min per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 min. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 min. Add roast lemons and parsley; stir to coat. Serve.
Green Spaghetti - from Beth
a favorite at the Etter Household (the kids LOVE it and request it often)
Two packages of fresh basil (or some sprigs out of the garden if you’re lucky enough)
1 clove of garlic
¼ c. grated parmesan
¼ c. olive oil
3 shakes pepper
6 shakes salt
In a food processor (or equivalent), whirl the basil and garlic clove until munched up good. Add the parmesan, olive oil, pepper and salt and whirl until pastey/saucey consistency. Serve over hot pasta with fresh parmesan, meatballs and garlic bread. Delicious!
Two packages of fresh basil (or some sprigs out of the garden if you’re lucky enough)
1 clove of garlic
¼ c. grated parmesan
¼ c. olive oil
3 shakes pepper
6 shakes salt
In a food processor (or equivalent), whirl the basil and garlic clove until munched up good. Add the parmesan, olive oil, pepper and salt and whirl until pastey/saucey consistency. Serve over hot pasta with fresh parmesan, meatballs and garlic bread. Delicious!
BigR's Santa Fe Style Chili - from Anni
Here is my husband's chlli recipie, it is very good :)
sounds harder to make than it actually is, lots of ingredients but many are just dump in a can of this or that.
1 pound ground meat, very low fat content
½ large Bermuda onion, finely chopped
½ red pepper fairly finely chopped
½ head garlic
2 Serrano peppers, seeded and finely chopped
1-2 Jalapenos finely chopped (prefer the pickled kind for less “green” taste)
½ bag of frozen corn
1 14 oz can of diced tomatoes
2 15 oz cans tomato sauce
2 14 oz cans Kidney beans
1 14 oz can black beans
2 tbs cumin
1.5-2 oz chili powder
1-2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
2 tbs brown sugar
2 caps of vinegar
5-6 grinds of black pepper
Grated cheese
Sour cream
Tortilla chips
Sweat chopped veggies (not beans or corn) in large skillet/chicken fryer.
Add spices, tomatoes, sauce and ground beef. Cook thoroughly (we usually cook the meat through first and drain it if needed, then the rest can just cook/simmer till hot or can stay on low most of the day).
In roaster or large pot put drained beans and corn and stir in sauce.
Add sour cream and cheese and enjoy with chips.
Makes 8-10 good size bowls
sounds harder to make than it actually is, lots of ingredients but many are just dump in a can of this or that.
1 pound ground meat, very low fat content
½ large Bermuda onion, finely chopped
½ red pepper fairly finely chopped
½ head garlic
2 Serrano peppers, seeded and finely chopped
1-2 Jalapenos finely chopped (prefer the pickled kind for less “green” taste)
½ bag of frozen corn
1 14 oz can of diced tomatoes
2 15 oz cans tomato sauce
2 14 oz cans Kidney beans
1 14 oz can black beans
2 tbs cumin
1.5-2 oz chili powder
1-2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
2 tbs brown sugar
2 caps of vinegar
5-6 grinds of black pepper
Grated cheese
Sour cream
Tortilla chips
Sweat chopped veggies (not beans or corn) in large skillet/chicken fryer.
Add spices, tomatoes, sauce and ground beef. Cook thoroughly (we usually cook the meat through first and drain it if needed, then the rest can just cook/simmer till hot or can stay on low most of the day).
In roaster or large pot put drained beans and corn and stir in sauce.
Add sour cream and cheese and enjoy with chips.
Makes 8-10 good size bowls
Sausage and Three-Cheese Mac and Cheese - from Monica
1 BOX ELBOW MACARONI
2 TABLESPOONS OLIVE OIL
3/4 POUND ITALIAN SAUSAGE
1 SMALL YELLOW ONION
4 GLOVES GARLIC
3 TABLESPOONS FLOUR
1 CUP CHICKEN STOCK
3 CUPS MILK OR HALF-N-HALF
PINCH OF NUTMEG
1 1/2 CUPS GRATED ASIAGO CHEESE
2 CUPS GRATED PROVOLONE CHEESE
2 CUPS STUFFING BREAD CRUMBS (PEPPERIDGE FARMS)
4 TABLESPOONS BUTER, MELTED
1/2 CUPS GRATED PARMIGIANO REGGIANO
1/2 CUP FLAT LEAF PARSLEY - CHOPPED
PREHEAT BROILER ON HIGH - COOK PASTA ACCORDING TO BOX DIRECTIONS.
IN SKILLET, HEAT OLIVE OIL. ADD SAUSAGE AND BROWN, BREAKING IT UP INTO LITTLE PIECES. ONCE SAUSAGE IS BROWNED REMOVE FROM SKILLET.
DRAIN OFF THE FAT ALL BUT ABOUT 3 TABLESPOONS OF THE FAT. KEEP 3 TABLESPOONS OF THE FAT IN THE SKILLET AND ADD THE ONION AND GARLIC SEASON WITH SALT AND PEPPER. COOK UNITL ONIONS ARE SOFT. SPRINKLE ONIONS WITH FLOUR AND COOK ABOUT 1 MINUITE. WHISK IN CHICKEN STOCK AND MILK, BRING TO SIMMER AND SEASON WITH NUTMEG.
ADD ASIAGO, PROVOLONE CHEESE STIR UNITL MELTED. DRAIN PASTA, ADD COOKED PASTA AND SAUSAGE TO CHEESE SAUCE. TRANSFER TO BAKING DISH.
IN A BOWL COMBINE BREAD CRUMBS, MELTED BUTTER AND PARMIGIANO AND CHOPPED PARSLEY. TOSS TO COMBINE THEN SPRINKLE OVER MAC AND CHEESE IN BAKING DISH. TRANSFER BAKING DISH TO THE BROILER AND BROIL UNITL BREAD TOPPING IS NICE AND BROWN.
2 TABLESPOONS OLIVE OIL
3/4 POUND ITALIAN SAUSAGE
1 SMALL YELLOW ONION
4 GLOVES GARLIC
3 TABLESPOONS FLOUR
1 CUP CHICKEN STOCK
3 CUPS MILK OR HALF-N-HALF
PINCH OF NUTMEG
1 1/2 CUPS GRATED ASIAGO CHEESE
2 CUPS GRATED PROVOLONE CHEESE
2 CUPS STUFFING BREAD CRUMBS (PEPPERIDGE FARMS)
4 TABLESPOONS BUTER, MELTED
1/2 CUPS GRATED PARMIGIANO REGGIANO
1/2 CUP FLAT LEAF PARSLEY - CHOPPED
PREHEAT BROILER ON HIGH - COOK PASTA ACCORDING TO BOX DIRECTIONS.
IN SKILLET, HEAT OLIVE OIL. ADD SAUSAGE AND BROWN, BREAKING IT UP INTO LITTLE PIECES. ONCE SAUSAGE IS BROWNED REMOVE FROM SKILLET.
DRAIN OFF THE FAT ALL BUT ABOUT 3 TABLESPOONS OF THE FAT. KEEP 3 TABLESPOONS OF THE FAT IN THE SKILLET AND ADD THE ONION AND GARLIC SEASON WITH SALT AND PEPPER. COOK UNITL ONIONS ARE SOFT. SPRINKLE ONIONS WITH FLOUR AND COOK ABOUT 1 MINUITE. WHISK IN CHICKEN STOCK AND MILK, BRING TO SIMMER AND SEASON WITH NUTMEG.
ADD ASIAGO, PROVOLONE CHEESE STIR UNITL MELTED. DRAIN PASTA, ADD COOKED PASTA AND SAUSAGE TO CHEESE SAUCE. TRANSFER TO BAKING DISH.
IN A BOWL COMBINE BREAD CRUMBS, MELTED BUTTER AND PARMIGIANO AND CHOPPED PARSLEY. TOSS TO COMBINE THEN SPRINKLE OVER MAC AND CHEESE IN BAKING DISH. TRANSFER BAKING DISH TO THE BROILER AND BROIL UNITL BREAD TOPPING IS NICE AND BROWN.
Hobos - from Stephanie
Can of cream soup (mushroom, chicken, etc)
Chopped vegetables (potatoes, green beans, corn, etc)
Small hamburger patty (optional)
butter, salt & pepper
Take a sheet of foil (about 1 square foot). Spray with non-stick cooking spray or brush with butter. Spread out some of the soup and center burger patty. Top with veggies, butter dollop, salt and pepper. Take edges of foil and tightly seal.Grill or bake (350-375°) for about an hour.
These are so easy to make and great for a complete meal!
Chopped vegetables (potatoes, green beans, corn, etc)
Small hamburger patty (optional)
butter, salt & pepper
Take a sheet of foil (about 1 square foot). Spray with non-stick cooking spray or brush with butter. Spread out some of the soup and center burger patty. Top with veggies, butter dollop, salt and pepper. Take edges of foil and tightly seal.Grill or bake (350-375°) for about an hour.
These are so easy to make and great for a complete meal!
Wednesday, July 16, 2008
Welcome
Welcome to the Omni Records Recipe blog!
Every two weeks, I will be posting new recipes from our members. Feel free to try the recipes, and leave your feedback.
Every two weeks, I will be posting new recipes from our members. Feel free to try the recipes, and leave your feedback.
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