Recipe of the Week: Toss vegetables in olive oil and sea salt, and add fresh rosemary to taste. Spread in single layer in large flat pan. Bake uncovered at 400*. Check at 15 minutes and judge how crisp you want them to be, and bake accordingly. Let cool for a few minutes before removing from […]
Recipe of the Week: MINI LASAGNAS Using your favorite lasagna recipe, have your cooked meat sauce in one bowl and your ricotta mixture in another bowl. In a non-stick muffin pan start with a won ton square pressed into the bottom. Layer about a teaspoon of meat sauce then same amount of ricotta mixture. Place […]
Recipe of the Week: Laughing Cow Cheese Wedges Whole Peppercorns Sliced Green Olives w. Pimento Curly Pretzels Reindeer Cheese Wedges Assemble as seen. You may want to leave the pretzels until almost time to serve as they get soggy where inserted into the cheese.
Recipe of the Week: Spinach Tortillas Cream Cheese Craisins (chopped) Green Onions (chopped) Feta Cheese Ingredients: Have Spinach Tortillas at room temperature. Combine Craisins, Green Onions,Feta Cheese and Cream Cheese. Beat until soft and spreadable. Spread evenly onto Tortilla and roll tightly. Wrap each roll tightly with plastic wrap and refrigerate overnight. Slice 1” slices […]
Recipe of the Week: 4 Boneless, Skinless Chicken Breasts Seasoned Cracker Crumbs Sweet Marsala Wine Sliced Mushrooms Teriyaki Butter Fresh Sprigs of Rosemary So tender you won’t need a knife! Dredge chicken breasts in seasoned cracker crumbs Fry in electric skillet until golden brown on each side Place in pan and cover. Bake at 350* […]