FC: Pure Love
1: made with LOVE for the people i LOVE while doing what i LOVE | ...................... | i hope you enjoy PURE LOVE
2: Table of Contents
3: Table of Contents
5: These are some of my favorite and most used appetizer recipes, no party is complete without one. | Appetizers
6: Artichoke Dip 8 oz cream cheese, softened 7 oz jar marinated artichokes, drained & chopped 1/4 cup mayonnaise 1/4 cup Parmesan cheese 1 dash Tabasco 1 dash Worcestershire sauce 1/8 tsp granulated garlic Preheat oven to 350 degrees. Combine all ingredients in a medium bowl. Spray an oven-safe dish with PAM. Pour dip into prepared dish and bake until bubbly and golden. Serve with pita chips, crackers, or fresh vegetables. Pita Chips 1 package pita pockets, not flat bread olive oil Lawry's season salt Italian seasoning granulated garlic Preheat oven to 400 degrees. Cut pita pockets in half horizontally, then tear along the outer edge to make a thin half-moon. I cut each half into 3 wedges. Place them in a single layer on a baking sheet. Brush each one with a little olive oil, sprinkle with Lawry's, Italian seasoning, and the garlic. Bake for about 12-15 minutes or until golden and crispy.
7: Butterflied Garlic Shrimp 2 pounds jumbo shrimp, peeled & deveined with tails left on 2 TBS olive oil 1 TBS lemon juice 2 cloves garlic, crushed 1/2 red bell pepper, finely minced 2 TBS parsley, chopped, plus extra to garnish 1/2 cup all-purpose flour oil for frying lemon wedges, to garnish Combine oil, lemon juice, garlic, red bell pepper, and parsley in a bowl. Add shrimp, mix well, and let marinate for 2-3 hours. Heat oil in a large pan to about 375 degrees. Coat shrimp with flour and cook quickly in oil for about 2-4 minutes. Drain and place on a serving platter. Sprinkle with parley and serve with lemon wedges.
8: Bacon-Cheddar Cheese Ball 8 oz. cream cheese, softened 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1/4 cup minced green onions Combine all ingredients in a bowl and mix thoroughly. Form into logs or a ball using plastic wrap. Refrigerate at least 4 hours. Serve with crackers or pita chips. Stuffed Jalapeno Peppers fresh jalapenos, cut in half & seeded Bacon-Cheddar Cheese Ball mixture Italian breadcrumbs Preheat oven to 375 degrees. Fill jalapenos with the cheese ball mixture. Place some breadcrumbs in a bowl. Dip the cheese ball mixture side in breadcrumbs, place on a baking sheet. Bake for 20 minutes or until the breadcrumbs are lightly golden. Let stand for 5 minutes before devouring.
9: Hummus 1 can garbanzo beans, drained, liquid reserved 1 garlic clove 2 TBS lemon juice 2 TBS olive oil 3 TBS tahini paste salt & pepper Place garbanzo beans, garlic, lemon juice, olive oil and tahini paste in the bowl of a food processor. Pulse for 10-15 seconds, season with salt and pepper. Continue to puree until mixture is smooth; adding reserved garbanzo liquid as need to thin the mixture. Place in a serving bowl and drizzle with olive oil and sprinkle with a dash of paprika. Serve with fresh vegetables and pita chips.
10: Bruschetta 4 tomatoes, diced 2 garlic cloves, crushed 1/4 cup basil, chopped 3 TBS olive oil, plus extra for bread salt & pepper, to taste ciabatta bread Parmesan, to garnish Preheat oven to 375 degrees. Combine tomatoes, garlic, basil and olive oil in a bowl. Season with salt and pepper. Put in refrigerator. Place ciabatta bread slices on a baking sheet. Drizzle bread with olive oil and season with salt and pepper. Bake for 10 minutes or until bread is a little crispy, but still soft in the middle. Remove from oven and top with the tomato mixture. Sprinkle with Parmesan cheese.
11: Stuffed Mushrooms White button mushrooms, 2-3 per person Scampi Butter, recipe follows Mushroom Filling, recipe follows American cheese slices, cut into 6-9 squares, depending on the size of mushrooms Preheat oven to 375 degrees. Remove stems from mushrooms and place stem-side up in a baking dish. Fill a quart-size bag with the Mushroom Filling, snip off a little corner of the bag. Fill the inside of the mushroom. Put a small square of the American cheese on top of the filling in the mushroom. Crumble some of the Scampi Butter over the mushrooms.**The amount of Scampi Butter used is entirely up to you. You don't want to little because that is part of what makes these so delicious, but you don't want them floating when all the butter melts.** Bake for 20 minutes or until cheese is melted and the butter is bubbly. Let stand for 5 minutes before serving. For Scampi Butter: 1 pound butter, softened 1 TBS lemon juice 2 TBS granulated garlic 1/2 tsp ground black pepper 1 1/2 tsp salt 2 TBS chopped fresh parsley 1/2 cup onions, finely minced Combine all ingredients and mix well to combine. Put in refrigerator. For Mushroom Filling: 3-8 oz packages cream cheese, softened 20 oz sour cream 20 oz mayonnaise 8 green onions, finely minced 1 1/2 TBS Lawry's season salt 1 TBS Worcestershire sauce 1 TBS lemon juice Combine all ingredients and mix well to combine. Put in refrigerator.
12: Feta Vinaigrette 2 TBS Dijon mustard 2 TBS red wine vinegar 2 TBS rice wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/2 cup olive oil 1/2 cup crumbled feta Combine Dijon, red wine vinegar, rice wine vinegar, garlic, oregano, salt and pepper in the bowl of a food processor; pulse until combined. Next, add the olive oil and pulse until well mixed. Place in a bowl and stir in feta. | TIP | I USE THIS AS A DIP, DRESSING, MARINADE, SAUCE...YOU NAME IT...THIS IS ONE DELICIOUS CONCONCTION!
13: Beef Sliders with Caramelized Onions & Gouda 1 egg, lightly beaten 3/4 cup soft bread crumbs 1 tsp steak seasoning 1 1/2 pounds ground beef 2 TBS butter 2 large sweet onion, cut into thin wedges 1 tsp snipped fresh thyme 1/4 tsp ground black pepper 1 cup shredded Gouda 12 2-inch rolls, split In a bowl, combine egg, breadcrumbs and steak seasoning. Add beef; mix well. Shape into 12 small patties. Season patties with salt and black pepper. Cook patties on a grill or flat-top until brown and cooked through. Meanwhile, in a skillet, melt butter over medium heat. Add onions, thyme and 1/4 tsp black pepper. Cook, covered, for 15 minutes or until onions are tender, stirring occasionally. Uncover and cook until onions are golden. Stir in Gouda until melted. Place patties on roll bottoms; top with onion-Gouda mixture. Cover with roll tops. Makes 12 appetizers.
15: Soups & Salads | We are definitely a soup and salad family. I would be lost without these recipes.
16: Hmmmm-Hmmmm Bite-Your-Bottom-Lip So Good Salad Dressing Dressing: 2 garlic cloves 1/3 cup lemon juice 1/4 cup olive oil salt & pepper Place garlic in the bowl of a food processor; pulse until garlic is finely chopped. Add lemon juice and olive oil; season with salt and pepper. Pulse to blend thoroughly. Transfer to a bowl and place in refrigerator. Salad: Chopped Romaine Grape Tomatoes Fresh Mozzarella Green Onions Croutons Combine all ingredients and add desired amount of dressing. | Hmmmmm-Hmmmmm Bite- Your-Bottom-Lip So Good Salad Dressing = Happy Husband
17: German Coleslaw 2 bags coleslaw mix##################### 1 large onion, cut into thin rings 3/4 cup sugar 3/4 cup oil 1 cup white vinegar 1 TBS salt 1 tsp celery seed 1 tsp dry mustard 2 T sugar Put the cabbage and the onion in a large bowl. Pour 3/4 cup sugar over the cabbage. In a saucepan, mix together the oil, vinegar, salt, celery seed, mustard, and 2 tablespoons sugar. Bring to a boil and pour over the cabbage. Chill at least 4 hours. | Homemade Italian Dressing 1 1/2 cups bottled Italian dressing 2 TBS grated Parmesan 1 TBS sugar 2 TBS mayonnaise 1/4 olive oil Combine all ingredients in a bowl and whisk briskly. Store in refrigerator.
18: Japanese Ginger Dressing 1/4 cup minced yellow onion 1/2 cup olive oil 1/4 cup rice wine vinegar 1/4 cup cold water 2 TBS grated fresh ginger 1 stalk celery, minced 1 TBS ketchup 1 TBS prepared horseradish 4 tsp soy sauce 1 TBS sugar 2 tsp lemon juice 1 tsp garlic clove, minced 1 tsp salt 1/8 tsp black pepper 10 baby carrots Combine all ingredients in a blender. Blend on high for 30 seconds or until all ingredients are well pureed. | This dressing is best served very, very cold over iceberg lettuce and shredded carrots. Simply Delicious!
19: Dijon Vinaigrette 2 TBS Dijon Mustard 1 garlic clove 4 tsp Champagne vinegar 1/3 cup olive oil salt & pepper 1/8 tsp dried tarragon 2 TBS water Combine all ingredients in the bowl of a food processor and blend until well combined. Makes-3/4 cup
20: Tomato Bisque 2 TBS olive oil 1/2 yellow onion, minced 1 garlic clove, minced 28 oz can crushed tomatoes 1 tsp sugar 1/2 tsp dried basil 1/2 tsp salt dash black pepper 2 cups chicken broth 1 1/2 cups heavy cream In a stockpot, heat olive oil over medium heat. Add onion and garlic, saute until onion is soft. Add crushed tomatoes, sugar, basil, salt, black pepper, and chicken broth; bring to a boil. Reduce heat and simmer for 15 minutes. Add heavy cream and heat through. Serve with crusty garlic bread.
21: Italian Bean & Pasta Soup 4 slices bacon, chopped 3/4 cup diced yellow onion 1 cup frozen sliced carrots 2 tsp fresh minced garlic 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 1 TBS tomato paste 1-15 oz can navy beans, drained & rinsed 1-15 oz can petite diced tomatoes 1 quart chicken broth 2 cups water 1 chicken bouillon cube 1/4 cup chopped flat-leaf parsley 2 cups small pasta shells In a stockpot saute bacon and onions for 4 minutes, over medium heat. Add carrots, garlic,Italian seasoning, salt, pepper, tomato paste, beans, tomatoes, chicken broth, water and chicken bouillon; bring to a boil. Reduce heat and simmer for 20 minutes. Add parsley and pasta shells and simmer for 15 minutes or until pasta is al dente. | We love this soup, it is so hearty and delicious.
22: Potato & Corn Chowder 1/2 cup butter 1 cup diced onion 1 cup diced carrot 1 cup diced celery 1 cup diced red bell pepper 3 cloves garlic, minced 1/4 cup all-purpose flour 1 quart chicken broth 1 quart milk 6 cups diced red potatoes 1 TBS minced fresh thyme 1 lb. frozen corn 2 cups shredded cheddar cheese 1 cup sour cream 2 1/2 tsp salt 1 tsp black pepper 1 tsp Tabasco In a large Dutch oven, melt butter over medium heat. Add onion, carrot, celery, red bell pepper, and garlic; cook, stirring frequently, for 15 minutes or until vegetables are very tender. Stir in flour, and cook, stirring constantly, for 2 minutes. Stir in chicken broth and milk. Add potatoes and thyme; bring to a boil, reduce heat and simmer for 10 minutes. Add corn and return to a simmer, cook for 10 minutes; stirring occasionally. Stir in cheese, sour cream, salt, pepper and Tabasco, stirring until cheese is melted. Remove from heat and serve. Serves 8-10
30: Old-fashioned Chocolate Cake Chocolate Cake: 3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened cocoa powder 2 tsp baking soda 1 tsp table salt 2 cups hot water 3/4 cup vegetable oil 2 TBS distilled white vinegar 1 TBS instant coffee granules 1 TBS vanilla extract Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to dry ingredients and whisk just until combined- a few lumps are okay. Pour batter into pan, then bake until a toothpick inserted in the center of the cake comes out clean, 35-40 minutes. Cool cake completely before frosting. Chocolate Icing: 1 stick butter 1 1/2 cups sugar 1 1/4 cups unsweetened cocoa powder pinch of salt 1 1/4 cups heavy cream 1/4 cup sour cream 1 tsp instant coffee granules 2 tsp vanilla extract Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil. Remove from heat and add vanilla. Cool icing at room temperature until spreadable. ( Icing may be chilled until cooled completely, then warmed gently in the microwave until spreadable. This icing yields a bit more than you need for this cake, but it is great on smores or to use a fondue for fruit.)
31: Pecan Bars Crust: 3 cups all-purpose flour 1/2 cup sugar 1 cup butter, cold and cut into pieces 1/2 tsp salt Preheat oven to 350 degrees. Line a 15x10x2 inch dish with foil and coat with nonstick spray. Combine flour, sugar, butter, and salt in the bowl of a mixer, using the paddle attachment. Mix until it resembles course crumbs. (If you don't have a stand mixer you can use a food processor or do it the old-fashioned way with a pastry cutter.) Pour into your dish and pat evenly in the bottom of the pan. Bake for 20 minutes. Filling: 4 eggs, beaten 1 1/2 cups light corn syrup 1 1/2 cups sugar 3 TBS butter, melted 1 1/2 tsp vanilla extract 2 1/2 cups chopped pecans Combine eggs, corn syrup, sugar, butter, vanilla and chopped pecans and pour over crust. Bake for 25 minutes or until pecans turn a beautiful golden brown. Cool completely. Lift out of pan, peel away foil by turning pecans bars upside-down, turn back over and cut into desired shape and size. This recipe is a staple during the holidays. If I don't show up with these, I am not invited! YES...They are just that delicious!