2009 Recipes | CENTURY 21

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2009 Real Estate Recipes

 

Gary's Real Estate Recipes

 

February 2009

 

   Spicy Twice Baked Potatoes

2 potatoes

1 boneless chicken breast

5 T Buffalo wing sauce

3 T Butter

2/3 cup sour cream

1 cup cheddar cheese (grated)

1.  Preheat oven to 350 degrees.

2.  Bake potatoes in preheated oven for 1 hour

3.  Bake or grill chicken breast for 30 minutes or until cooked. Cut into bite size pieces.

4.  Place chicken pieces in a bowl and pour wing sauce over chicken and let soak.

5.  When potatoes are done allow them to cool for 10 minutes.  Slice potates in half lengthwise and scoop the potatoe out of the skin creating a bowl with the skin, save the scooped out portion in a large bowl.

6.  Add to potato in bowl, butter, sour cream, and 1/3 of the cheese.  Mix until well blended.  Add and mix chicken with sauce to blended potatoes.  Spoon mixture into potato skins and top with remaining cheese. 

7. Bake at 400 degrees for 20 minutes or until cheese is melted and brown

Buffalo Chicken Potato Skin

Use steps 1-5 above.  Use the potato bowl only.  Using slotted spoon, remove chicken from buffalo sauce and place in potato skin bowl and cover with cheese.  Bake at 400 degrees for 20 minutes until cheese is melted or brown. Cut potato skins in half and serve with sour cream, ranch or blue cheese dressing.

 

March 2009

Mexican Bean Dip

Chips 

2 (6 inch) whole wheat or white pitas, split in half horizontally

Cooking spray

Ground Cumin

Dip

1/2 cup salsa

1 15oz. can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

3 tablespoon vegetable oil

1 teaspoon sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 chipotle chile in adopo sauce (more or less to suit your taste)

1/2 teaspoon salt

1/2 teaspoon onion powder

3 garlic cloves, chopped

Preheat oven to 400 degrees

To prepare chips, cut each pita half into 8 wedges and arrange on baking sheet.  Spray with cooking spray.  Sprinkle with ground cumin.  Bake for 8-10 minutes or until crisp.

To prepare dip, combine all ingredients in a food processor and process until smooth, scraping down sides if necessary.  Serve with chips.

Store dip, covered, for up to 4 days in the refrigerator.  Store chips in an air-tight bag up to 2 days at room temperature.

May 2009 

Peter Paul Mounds Cake

1 Devils Food Cake Mix

1 3.4 oz package chocolate pudding

Filling 

1 1/2 cup milk

1 cup sugar

1 bag small Marshmallows

1lb coconut

1 can chocolate frosting

Bake cake per instructions on box adding pudding mix to the ingredients.  Bake in three layers.  Cool completely.

Filling

Heat milk and sugar in medium saucepan on medium heat.  Add marshmallows.  Stirring contiuously, melt marshmallows.  Add coconut, simmer for three minutes.  Cool to room temperature.

Spread filling between cake layers.  Frost cake with your favorite chocolate frosting.

 

June 2009 

Pork Chop Surprises

4 1/2 inch thick boneless pork chops

1 - large onion

1 - large tomato

4 - slices of american chesse

8 slices of bacon

Your favorite barbeque sauce

toothpicks

Partially cook the bacon.  Bacon must remain limp to wrap the pork chops.  Start with the pork chop at the base.  Layer with a slice of onion and a slice of tomato.  Wrap 2 slices of bacon around each pork chop bundle and use tooth picks to hold together.

Grill over indirect medium heat for 30 minutes.  While on the grill, 10 minutes before serving, pour barbeque sauce over the pork chops.  Let sauce warm and then cover each with a slice of cheese.  After cheese melts remove from grill and serve.  Serves 4.

 

September 2009

Lisa's Sausage and Cheese Dip

1 lb.(16oz.) Velveeta Cheese

1 can (10oz) ROTEL Diced Tomatoes & Green Chilies, undrained

1 lb ground Hot or Mild sausage

Melt cheese in slow cooker or microwave then stir in tomatoes and green chilies.

In a large saucepan, cook sausage over medium-high heat, stirring frequently until thoroughly cooked. Drain the grease then add to cheese mixture and mix well.

Serve dip hot with assorted cut-up fresh vegetables, crakers or tortilla chips.

 

October 2009

Shrimp with Tomatoes and Feta Cheese

1 Tablespoon chopped garlic

3 Tablespoons olive oil

1 bunch green onions, chopped

2 jalapeno peppers, remove seeds and chop

5 ripe tomatoes, chopped

1/4 cup parsley, chopped

1/2 cup crumbled feta cheese 

2 lb shrimp, peeled and deveined

1 Tablespoon olive oil

Salt and pepper to taste

In a large saucepan, saute the chopped garlic in the olive oil until golden.  Add green onion and jalapeno peppers, saute about 3 minutes.

Mix in the chopped tomatoes and salt and pepper.  Bring to a boil and stir in the parsley.  Reduce heat.  In a medium saute pan, toss the shirmp with the olive oil.  Cook over medium heat until shrip become pink.  Season with salt and pepper and mix in the tomato sauce.

To serve, crumble the feta cheese over the shrimp

We serve over rice.

November 2009

Pecan Pie Cake

2 cups finely chopped pecans

1 yellow cake mix

3/4 cup dark corn syrup

2 Tablespoon butter

Filling

1/2 cup dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cup half-and-half

3 Tablespoons butter

1 teaspoon vanilla

Make filling first.  Whisk together the first 6 ingredients in a saucepan over medium heat.  Bring mixture to a boil, whisking constantly; boil 1 minute or until thickened.  Remove from heat; whisk in butter and vanilla.  Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Make cake batter according to package instructions.  Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coate bottoms and sides of pan.  Sppon batter into prepared pans.  Bake according to package instructions.  Cool in pans for 10 minutes.  Invert layers onto plates.  Brush tops and sides of layers evenly with corn syrup and cool completely.  Place one cake layer, pecan side up, on a serving plate.  Spread top with 1/3 of the filling. Place second layer, pecan side up, on top; spread top of cake layer with 1/3 of the filling.  Top with remaining layer, pecan side up and frost with remaining filling.

 

December 2009

Creme Brulee French Toast

1/2 cup butter

1 cup packed brown sugar

2 Tablespoons corn syrup

6 slices of French Bread- 3/4" thick

5 eggs

1 1/2 cups half -and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur (such as Grand Marnier)

1/4 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour into a 9X13 baking dish lightly sprayed with cooking spray.

Arange bread in a single layer in the 9X13 baking dish.  In a small bowl, whisk together eggs, half-and-half, vanilla extract, orange brandy and salt.  Pour egg mixture over bread, cover and chill in refrigerator for at least 8 hours, or overnight.

Preheat oven to 350 degrees.  Remove the dish from the refrigerator, and bring to room temperature.  Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.  Mixture will cook around the bread creating a puffy flavorful filler between bread slices. 


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Greenville, NC   -  252.355.7800