Makes: Approx. 3 cups
1/2 c. brown sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tsp. vanilla
1 c. whipped topping, thawed
Cut-up fruit of choice
With an electric mixer, beat brown sugar and cream cheese on medium speed until smooth. Add in sour cream and vanilla, beat until blended and smooth. Fold in whipped topping. Chill for 4 hours before serving. Serve with fruit.
Check my coupon resources page to save money when you make this recipe!
Tips: This is a wonderful fruit dip! It has just enough flavor to enjoy the extra sweetness but it also does not overpower the taste of the fruit. As always, I used my KitchenAid Stand Mixer because it makes things so much easier. Fruit dip is great as an addition to a breakfast fruit platter or a way to convince your kids that fruit is actually dessert!
Recipe from MyRecipes.com
* I'm back after a month off since our new baby arrived! Hopefully I can be more consistent but this isn't the first time I've promised to post more often so we'll see how it goes. Thanks for sticking with Recipes for Moms!
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Friday, April 29, 2011
Thursday, June 3, 2010
Guacamole
Makes: 2 cups
2 ripe avocados
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 tsp. dry minced onion
Garnish with chopped onion or cilantro, if desired
Cut avocados in half, remove pit and scoop out fruit. In a bowl, mash avocados with a fork until mostly smooth. Stir in additional ingredients. Serve with tortilla chips or spread on burgers or sandwiches.
Click here to see if there are any coupons available to go with this recipe!
Tips: Oddly enough, even though I grew up in Southern California (where they grow tons of avocados) I never really liked them until I was an adult and took a trip to Mexico City. Some of the food there was so spicy that guacamole was the only thing that cooled it down. Now I love it! I know that in some areas of the country avocados are super expensive so this might be a recipe you have to save for a special occasion. But if you love avocados give our recipe a try and tell me what you think. Do you have a secret ingredient in your guacamole that you're willing to share with the rest of us? I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday & Life as MOM's Ultimate Recipe Swap.
Recipe from my husband. (Thanks hon!)
2 ripe avocados
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 tsp. dry minced onion
Garnish with chopped onion or cilantro, if desired
Cut avocados in half, remove pit and scoop out fruit. In a bowl, mash avocados with a fork until mostly smooth. Stir in additional ingredients. Serve with tortilla chips or spread on burgers or sandwiches.
Click here to see if there are any coupons available to go with this recipe!
Tips: Oddly enough, even though I grew up in Southern California (where they grow tons of avocados) I never really liked them until I was an adult and took a trip to Mexico City. Some of the food there was so spicy that guacamole was the only thing that cooled it down. Now I love it! I know that in some areas of the country avocados are super expensive so this might be a recipe you have to save for a special occasion. But if you love avocados give our recipe a try and tell me what you think. Do you have a secret ingredient in your guacamole that you're willing to share with the rest of us? I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday & Life as MOM's Ultimate Recipe Swap.
Recipe from my husband. (Thanks hon!)
Friday, May 14, 2010
Garlic White Sauce
Makes: 2 cups
4 T. butter
4 T. flour
2 c. milk
4 garlic cloves, minced
1 t. Italian seasoning
1/4 t. salt
1/4 t. pepper
Melt butter over low heat in a saucepan. Add in minced garlic and saute for 2-3 minutes. Whisk in flour to make a smooth paste. Increase heat to medium; slowly add milk and seasonings. Bring to a boil; cook and stir until sauce thickens. Serve over pasta or vegetables.
Click here to see if there are any coupons available to go with this recipe!
Tips: I adapted this recipe from a plain white sauce into one with a bit more flavor. Two cups of sauce should be enough to serve over pasta for four people. If you were using it over veggies, you could probably half the recipe. I also added chicken on top of the pasta before pouring the sauce over and it was excellent. Let me know if there are any other uses you come up with for this sauce. I also shared this recipe at Designs by Gollum's Foodie Friday & Somewhat Simple's Strut Your Stuff Thursday.
Recipe adapted from Cooking Secrets My Mother Never Taught Me
Sunday, March 21, 2010
Cinnamon Cream Syrup
Makes: 1 2/3 cups
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
2/3 c. evaporated milk
1 t. vanilla
1/2 t. cinnamon
In a small saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in milk, vanilla and cinnamon. Store leftover syrup in the refrigerator.
Click here to see if there are any coupons available to go with this recipe!
Tips: If you are a cinnamon fan, you'll love this creamy cinnamon syrup over your breakfast. We had it with Oat Waffles, but it would also be great with Easy Waffles or Overnight Pancakes. Even if you usually use store-bought syrup, keep this recipe in mind in case you find yourself craving waffles, pancakes or french toast but realize you're out of syrup. I also shared this recipe at 8 Muddy Boots' From Scratch.
Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
2/3 c. evaporated milk
1 t. vanilla
1/2 t. cinnamon
In a small saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in milk, vanilla and cinnamon. Store leftover syrup in the refrigerator.
Click here to see if there are any coupons available to go with this recipe!
Tips: If you are a cinnamon fan, you'll love this creamy cinnamon syrup over your breakfast. We had it with Oat Waffles, but it would also be great with Easy Waffles or Overnight Pancakes. Even if you usually use store-bought syrup, keep this recipe in mind in case you find yourself craving waffles, pancakes or french toast but realize you're out of syrup. I also shared this recipe at 8 Muddy Boots' From Scratch.
Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes
Sunday, December 20, 2009
Baked Ham Glaze
This glaze will work for an average to small sized ham of any variety.
1 can (8 oz.) pineapple slices
1/2 c. brown sugar
1/4 t. ground cloves
1 t. ground mustard
1 T. vinegar
Drain pineapple, reserving 2 tablespoons juice, and set aside. In a bowl, combine brown sugar, cloves, mustard, vinegar and juice. Mix well. Place ham in baking dish and spoon half of glaze over ham. Place in oven at temperature and time prescribed for your type of ham. Halfway through baking, remove from oven and place pineapple slices on top of ham. Spoon remaining glaze over pineapple and ham. Return to oven and baste occasionally until done.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a wonderful ham glaze that I use for Easter and Christmas. If you are baking a very large ham, you will probably need to double the recipe and purchase a larger can of pineapple slices. I like to serve Sweet Potato Bake as a side dish. Save the remaining pineapple juice and try adding it to a Fruit Smoothie. I also shared this recipe at Bake at 350.
Recipe adapted from Taste of Home Mom's Best Meals
1 can (8 oz.) pineapple slices
1/2 c. brown sugar
1/4 t. ground cloves
1 t. ground mustard
1 T. vinegar
Drain pineapple, reserving 2 tablespoons juice, and set aside. In a bowl, combine brown sugar, cloves, mustard, vinegar and juice. Mix well. Place ham in baking dish and spoon half of glaze over ham. Place in oven at temperature and time prescribed for your type of ham. Halfway through baking, remove from oven and place pineapple slices on top of ham. Spoon remaining glaze over pineapple and ham. Return to oven and baste occasionally until done.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is a wonderful ham glaze that I use for Easter and Christmas. If you are baking a very large ham, you will probably need to double the recipe and purchase a larger can of pineapple slices. I like to serve Sweet Potato Bake as a side dish. Save the remaining pineapple juice and try adding it to a Fruit Smoothie. I also shared this recipe at Bake at 350.
Recipe adapted from Taste of Home Mom's Best Meals
Monday, October 12, 2009
Cinnamon Mini Muffins & Cinnamon Butter
Makes: 2 1/2 dozen muffins & 1/2 cup butter
1/3 c. butter, softened
1/2 c. sugar
1 egg
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. milk
Butter:
1/2 c. (1 stick) butter, softened (No substitutions)
1 1/4 t. cinnamon
1 T. sugar
In a mixing bowl, cream butter and sugar. Add egg; beat well. Combine flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture alternately with milk; mix well. Fill greased mini-muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until lightly brown. Meanwhile, mix cinnamon and sugar. In a mixing bowl, cream butter and cinnamon mixture. Serve with muffins.
Click here to see if there are any coupons available to go with this recipe!
Tips: These mini muffins were nice and light and the cinnamon butter was a great compliment. It also tasted great on toast later. If you don't have a mini muffin pan
, you should be able to use a regular size muffin tin and bake them for the same amount of time just increase the temperature to 400 degrees. As always I used my trusty KitchenAid Stand Mixer
. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe from Crafting Traditions Magazine (Nov/Dec 97)
1/3 c. butter, softened
1/2 c. sugar
1 egg
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. milk
Butter:
1/2 c. (1 stick) butter, softened (No substitutions)
1 1/4 t. cinnamon
1 T. sugar
In a mixing bowl, cream butter and sugar. Add egg; beat well. Combine flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture alternately with milk; mix well. Fill greased mini-muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until lightly brown. Meanwhile, mix cinnamon and sugar. In a mixing bowl, cream butter and cinnamon mixture. Serve with muffins.
Click here to see if there are any coupons available to go with this recipe!
Tips: These mini muffins were nice and light and the cinnamon butter was a great compliment. It also tasted great on toast later. If you don't have a mini muffin pan
, you should be able to use a regular size muffin tin and bake them for the same amount of time just increase the temperature to 400 degrees. As always I used my trusty KitchenAid Stand Mixer. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.Recipe from Crafting Traditions Magazine (Nov/Dec 97)
Friday, March 27, 2009
Garlic Lime Marinade
Makes: Marinade for 4 steaks
1 medium lime, juiced
2 cloves garlic, minced
1/4 t. salt
1/8-1/4 t. fresh ground pepper
3 T. oil
Combine all ingredients in a small bowl. Pour over 4 steaks into a resealable plastic bag and marinade in the refrigerator for 4-6 hours. Discard marinade after use.
Click here to see if there are any coupons available to go with this recipe!
Tips: I created this marinade when we had a friend with food sensitivities over for dinner. Since it is all natural, I avoid many of the ingredients he has problems with that are often present in commercial marinades. I have often marinaded my steaks for less than 4-6 hours and the flavor still comes through. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
Recipe by Stacy
1 medium lime, juiced
2 cloves garlic, minced
1/4 t. salt
1/8-1/4 t. fresh ground pepper
3 T. oil
Combine all ingredients in a small bowl. Pour over 4 steaks into a resealable plastic bag and marinade in the refrigerator for 4-6 hours. Discard marinade after use.
Click here to see if there are any coupons available to go with this recipe!
Tips: I created this marinade when we had a friend with food sensitivities over for dinner. Since it is all natural, I avoid many of the ingredients he has problems with that are often present in commercial marinades. I have often marinaded my steaks for less than 4-6 hours and the flavor still comes through. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
Recipe by Stacy
Wednesday, March 25, 2009
Easy Chicken Gravy
Serves: 4
2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water
On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water
On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes
Subscribe to:
Comments (Atom)
