Monthly Archives: January 2011

GOAT CHEESE AND HAM OR BACON QUICHE WITH HASH BROWN CRUST

2 T butter, softened plus more for pan 1 package (1 pound) frozen shredded hash brown potatoes, thawed 12 large eggs coarse salt and fresh ground pepper 1 1/2 cups reduced fat sour cream 1 package (4 to 5 ounces) … Continue reading

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BROCCOLI CRANBERRY SLAW

1 bag broccoli slaw mix (usually contains carrots too!) 1/4 cup thinly sliced almonds, toasted 1/4 cup dried cranberries 1/4 cup chopped sweet red onion 1 tablespoon tarragon vinegar 1/2 cup buttermilk salad dressing, or to taste Freshly ground pepper … Continue reading

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DOUBLE PINEAPPLE UPSIDE DOWN CAKE

1 Duncan Hines Moist Deluxe Classic Yellow Cake mix 2   8 oz.  Dole Pineapple slices (8 rings)   Reserve juice 1 1/2 C water combined with reserved pineapple juice (total 1 1/2 C) 1/2 C vegetable oil 3 large … Continue reading

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FLOURLESS CHOCOLATE MACAROON KAHLUA CAKE

1 C mixture of nuts (almonds, walnuts and pecans) 24 small chocolate macaroons (or can use almond macaroons) 8 oz. (2 sticks) unsalted butter 16 oz. semi-sweet chocolate chips 1/4 C Kahlua liquor 8 whole eggs 1/2 C sugar Powder … Continue reading

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YELLOWTAIL SNAPPER GRENOBLOISE

This is a delicious fish dish that is sure to please at any dinner party.  The key is to get the freshest fish available.  Actually can be assembled up to 45 minutes ahead of time and kept warm.  See the … Continue reading

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