Constant Growing Amazement Cooks!

Thursday, January 3, 2019

Sweet Macaroni Salad

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 4 medium carrots, shredded
  • 1 large green pepper, chopped
  • 1 medium red onion, chopped
  • 2 cups mayonnaise
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
 

  • Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
  • In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Monday, December 31, 2018

No Bake Cookies with Cookie Butter

Make these!  Make these!  They will be my "go to in a second" cookie from now on!



No Bake Cookies with Cookie Butter

1 1/2 cups granulated sugar
10 Tbsp. butter , cut into pieces
1/2 cup milk
1/2 Biscoff Cookie Butter
1 tsp. vanilla extract
2 and 3/4 cups quick cooking oats.

Line two baking sheets with parchment and set aside.  (this recipe made 24 cookies for me.)

Bring the sugar, butter and milk to a boil over med. heat.  Stir occasionally as it's warming up.  Let the mixture boil for 60 seconds.

Remove from heat and stir in the cookie butter and vanilla until melted and combined.  Add the oats and mix until well combined.  Let the mixture sit for 1-2 minutes until the oats have softened and thickened slightly.
Use a 1/5 Tbsp. schook to drop mounds onto the prepared baking sheet.  Use the back of the scoop to spread and shape the cookies if needed.

Cook the cookies for about 30 minutes or until they are hardened.  (ha!  We were eating them straight from the scoop!)

The cookies will keep for up to 1 week stored in an airtight container in the refrigerator.  Can freeze cookies for us to 3 months.  Thaw in the refrigerator then bring them to room temperature before serving.

Thanks to Bakedbyanintrovert for this nummy recipe!!!!

Tuesday, December 18, 2018

Frosted Drink Glasses with Sugared Cranberries

 Way too much fun!  I bought tall, skinny bud vases from Hobby Lobby.  The perfect size for a fun specialty drink.

I boiled 1 cup sugar with 1 cup water and reduced it until it was a syrup.  Let it cool but still warm..  First I dipped the tops of the vases in the syrup, then into sugar for that frosted look.

Then I dipped all the cranberries into the syrup and individually placed them on a cooling rack- just for about 1/2 hour, then rolled them in sugar and let them hardened.  These are sooo good!  I also did the same thing with fresh mint leaves.  I skewered the cranberries on a 5 inch long decorative skewer and ended with a mint leave.

I put a T. of pomegranates into the bottom of each glass, and at serving time, added chilled Cranberry Sprite (or 7-Up), then laid the cranberry spear across the top.  The drinks were so entertaining.  They bubbled like lava lamps all evening with the pomegranates going up and down.  We loved it!!!!


 
 


Fabulous Cheese Dip

Friend Funny Kathy also made this marvelous dip for our Christmas GNO. So good!
 
 
 
 
Fabulous Cheese Dip
 
2 cups shredded cheddar cheese
1 8 oz. cream cheese, softened
1 1/2 c. sour cream
1/2 diced ham, cooked
1/3 c. green onion deiced
1/3 c. green chilies
1/8 tsp. Worchestershire sauce (Kathy used a little more)
 
1 lb. loaf of French bread cubed or crackers
 
Bake ingredient for 350 for 1 hour- serve hot with cubed bread or crackers
 
 

 

Cheese Bacon Swirls

Friend Funny Kathy made these delicious roll ups for our Christmas GNO.  One of my favorite appetizers!



Cheese Bacon Swirls

1 - 8 oz. pkg. cream cheese, softened
1/8 tsp. black pepper
1/2 c. chopped, cooked bacon
2 Tbsp. chopped green onion
1/4 shredded cheddar cheese
1 pkg. refrigerated crescent rolls
  
Combine all ingredients except the rolls.  Separate rolls into 2 rectangles, pinching seams together.  Spread cream cheese on each rectangle. Roll up, starting with the long end and seal.  Cut each roll into 16 slices.  Place cut side down on baking sheet.  Bake 15 minutes.  Serve warm  Makes 32 appetizers.


 

Twice-Baked Potato-and-Raclette Casserole

Oh my!  Made this for our Christmas GNO.  Have a little potato with your creamy cheeses.  I loved the toppings! This is a new favorite recipe!




Twice-Baked Potato-and-Raclette Casserole
  
a Martha Stewart recipe       
                

Ingredients


Directions

                   

1. Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.

                   

2. Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

Cook's Notes

The potatoes can be made through step 1, covered, and refrigerated for up to three days; store the skins and flesh separately. Bring to room

Monday, December 17, 2018

Teriyaki Salmon with Sriracha Cream

(reposted for our GNO dinner- it's the BEST!)


My new favorite dish!!!!  I served this for our Bon Appetit dinner -  here was the menu.

Baked Sesame Cream Cheese with fruit and crackers
Teriyaki Salmon with Sriracha Cream Sauce
Thai Sweet Potato fries with Sweet Chilli dipping sauce
Asian noodle salad

Friend Valene brought the dessert- Lemon Sugar bundt cake with vanilla ice cream.  We agreed it was the perfect meal!



Teriyaki Salmon with Sriracha Cream Sauce


Yields 2 servings

INGREDIENTS:

1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
2 salmon filets
   

For the Sriracha cream sauce: (this makes it!)

1/2 cup mayonnaise
2-3 teaspoons Sriracha  (more if you like hot)
1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tsp. Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.

In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.

Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve the salmon immediately a dob of Sriracha cream sauce, garnished with sesame seeds and green onions is desired.