Baby Shower Raspberry Dip

Baby Shower Raspberry Dip

INGREDIENTS

• 1 cup sour cream
• 1 (8 ounce) package Neufchatel cheese, softened
• 1/2 cup white sugar
• 1 tablespoon raspberry extract
• 1/2 cup fresh raspberries

DIRECTIONS

1. In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve

Patriotic Party Pretzels! YUM!

Ingredients:

• 8 squares (1 ounce each) white baking chocolate
• 1 package (10 ounces) pretzel rods
• Colored candy stars or sprinkles

Directions:

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Yield: about 2 dozen.

Cozy Cabin Meatloaf

Cozy Cabin Meatloaf
(sorry I don't measure)

1 lb ground beef sirloin
1 egg
1/4-1/2 cup ketchup
worcestshire sauce about 1 tblsp
garlic, salt, pepper, ital seasoning
ital. bread crumbs
parm cheese (green can)
finely chopped onions
mix together

place in baking dish an dflatten out

put deli sliced ham and mozzarella cheese inside and then fold up into a lof, making sure no ham or cheese is exposed

bake at 350* for 45 mins- 1 hour

Top with one large can of tomato sauce, parsley flakes and more mozzarella cheese. Put back in oven until cheese it melted.

Cozy Cabin Parmigiana

Cozy Cabin Chicken Parmigiana


I TOOK TWO CHICKEN BREASTS AND CUT THEM IN HALF. SEASONED WITH SALT, PEPPER AND GARLIC POWDER.

I DIPPED THEM IN A MIXTURE OF FLOUR, ITALIAN BREADCRUMBS AND PARMESAN CHEESE

THEN EGG

THEN AGAIN IN THE FLOUR, ITALIAN BREADCRUMS AND PARMESAN CHEESE MIXTURE.

I FRIED IN OIL UNTIL GOLDEN BROWN ON EACH SIDE (DO NOT COOK AT THIS POINT..JUST BROWN THEM)

I TOOK A JAR OF 4 CHEESE SPAGHETTI SAUCE AND PUT SOME ON THE BOTTOM OF A BAKING DISH.

I PLACED THE CHICKEN BREASTS ON TOP OF THE SAUCE AND THEN COVERED THEM WITH THE REST OF THE SPAGHETTI SAUCE.

I COVERED THE BAKING DISH WITH FOIL AND BAKED TIL DONE...APPROX 30-40 MINUTES. 350*

I THEN TOPPED EACH CHICKEN BREASTS WITH MOZZARELLA, PARMESAN AND PROVOLONE CHEESE. (I THREW ON SOME LEFTOVER CHEDDAR AS WELL) AND THEN PLACED UNDER THE BROILER TIL CHEESE WAS BUBBLY MELTY YUMMY.

I SERVED WITH ANGEL HAIR PASTA AND A GREEN SALAD.

Cantonese BBQPork by busylittleelf.etsy!

Cantonese BBQ Pork

1/4 cup light soy sauce

1/4 cup dark soy sauce

1/4 cup honey

1/3 cup sugar

1 teaspoon salt

2 tablespoons dry sherry

3 tablespoons hoisin sauce

1 teaspoon ginger paste

1/2 teaspoon five spice powder

4 pound pork tenderloin

For Honey Glaze:

3 tablespoons honey

2 teaspoons soy sauce

1 teaspoon Asian sesame oil

In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, sherry, hoisin sauce, ginger, and the five-spice powder. Heat, stirring, until the sugar dissolves. Remove from the heat and let cool.

Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat the meat fully with the marinade. Refrigerate overnight or for up to 3 days( I always marinate for the full 3 days). Bring to room temperature before roasting.

Preheat the oven to 450 degrees F.

Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack slightly larger than the pan on top of it. Drain the pork and set the strips across the rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to the touch, about 15 minutes longer.( as long as your strips are 2x7x1 1/2, it really only takes this long)

FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and sesame oil, stirring well. Brush the strips with the glaze and roast until the edges begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold.