Recipes by Erica Krantz
I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!
With the weather being so beautiful these days and the sun going down at a later time, I figure this month’s recipe would hit the spot! Quick, easy and tasty, it will give you time to stay outside late and not worry about coming in and finding something great to eat. I made this a few weeks back and it came out just how I thought it would. With a nice little kick to it but also some of that citrusy taste this Easy Zesty Lime Shrimp and Avocado Salad is full of taste. I sometimes will add some spinach to it just to change it up. Play with it, change it up, but try it and tell me what you think!
1 lb. jumbo cooked shrimp, peeled and deveined, chopped
1 can Rotel tomatoes with chilis (or 1 large tomato, chopped
1 Hass avocado, diced
1 jalapeño pepper, seeds removed, finely diced
1/4 cup chopped red onion
Juice of 2 limes
1 tsp. olive oil
1 tbsp. chopped cilantro
1 clove of garlic, finely chopped
Salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. Now In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. You can cut the avocado however you desire, large or small.
2 tbsp. olive oil
2 tbsp. butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb. bacon (or bacon bits)
Preheat oven to 350 degrees F. In a large skillet, heat oil and butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9 x 13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
32 Oreo chocolate sandwich cookies
4 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkgs. (4 oz. each) Baker's Semi-Sweet Chocolate, broken into pieces, melted, cooled
Heat oven to 325° F. Quarter 20 of the cookies; set aside. Finely crush remaining cookies; press into bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
RASPBERRY GLAZE: If desired, you can take 16 ounces of fresh raspberries, boil them lightly in 1/2 cup of water for 5-10 minutes or until they separate. Run through a strainer and place back on the stove to simmer. Add cornstarch to thicken to likeness. Spread over cheesecake after baking and let cool before serving
First off, happy new year! I wanted to kick off 2015 with a delicious crock pot recipe – Cube Steak Crockpot is something the whole family will enjoy! Perfect for those cold nights or when you’re going to be in late from roping. Make it in the morning, and don’t touch it until dinnertime!
2 to 3 lbs. Cube Steak
2 cans (10.75 oz.) Cream of Mushroom Soup
1 envelope Onion Soup Mix
3/4 cup water
4 whole cloves garlic
1 small red onion, chopped
Salt and pepper
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles or mashed potatoes.