renecherienewma

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Viewing 8 posts - 1 through 8 (of 8 total)
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  • in reply to: Free Hamilton Beach Party Dipper Warmer #463027

    caviar spread
    ingredients:
    mash two avocados with salt andpepper
    ¼ cup minced onion
    5 chopped hard-boiled Eggs mixedwith 3 tablespoons of Mayonnaise and salt and pepper
    red caviar
    black caviar
    crackers
    directions
    layer ingredients in a glass pieplate in this order: avocado, onion, andeggs.

    for top layer, spread red caviarover one-half of eggs and black caviar over the other half. serve with crackers.

    “To love is nothing. To be loved is something.

    But to love and be loved, that’s everything.”— T. Tolis

    in reply to: Free Hamilton Beach Party Dipper Warmer #462936

    There are more than 25 entries so why not award the prize? this sounds reallyGood! Trying it for sure!

    “…And sunlight clasps the earth,
    And the moonbeams kiss the sea;
    What are all these kissings worth
    If thou kiss not me?”
    Percy Bysshe Shelley

    in reply to: Free Hamilton Beach Party Dipper Warmer #462712

    wwe must be close to 25!! waiting!cloud9  smilie

    in reply to: B101 Challenge: Attention Creative Pet Parents! #462198

    Often, Rocco, has an upset tummy. I takea boneless, skinless chicken breast and poached it in water (to cover) until done. Take out and let it cool.

    Shred the meat, then chop it to tiny pieces. I feed it to him in small amounts, 1/4 cup at a time, to ensure he can keep it down without problems. I also cook plain rice and over the next two days, gradually add it to his food, a couple of tablespoons at a time. Rocco weighs 15 lbs and is a Papillion.

    This was recommended by his vet.

    in reply to: Free Hamilton Beach Party Dipper Warmer #462197

    This one I use for special dinners as an appetizer. It’s a Martha Stewart recipe called: (so good)

    Artichoke with Fontina Cheese Dip

    INGREDIENTS
    2 tablespoons extra-virgin olive oil
    1/2 medium yellow onion, diced small
    3 garlic cloves, finely chopped
    3 cans (14 oz each) whole artichoke hearts, drained & coarsely chopped
    1/3 cup dry white wine
    4 ounces Neufchatel cream cheese, room temperature
    2 1/4 cups cubed fontina cheese (about 3/4 pound)
    1/4 cup chopped fresh parsley
    8 pitas, each cut into 6 wedges

    DIRECTIONS
    Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes.

    Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
    Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley.

    Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.
    Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes.

    Serve warm dip with pita chips.

    in reply to: Rocco’s toy #462114

    what great ideas MRSKORBA! we have 2 “yard sales” in my community. I’ll make a few and try this, as we have loads of small dogs here.

    I like the idea that it does not have any “bits and pieces” for dogs to bite off or swallow. I saw one at the store that was similiar in shape. That’s how I got the idea.

    The one in the store (BARK) had a squeaker inside. I can go online and buy those and insert. Thanks for responding!

    Smile, its spring!
    rene’

    in reply to: homemade pet toy #462099

    What a great idea! I will try this. Thanks!!

    in reply to: Free Hamilton Beach Party Dipper Warmer #462097

    My fav party dip recipe is to add a container of sour cream to a pkg of Knorr dry veggie soup mix. I use a large container of sour cream. Refrigerate for an hour before dipping, as this allows the flavors to meld!!

Viewing 8 posts - 1 through 8 (of 8 total)