Barbara's Jalapeno Fudge (pg 114 of It's About Thyme cookbook)
1 pound shredded Cheddar cheese
1 pound shredded Monterey Jack cheese
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 (5-oz) can evaporated milk
1/2 cup pickled jalapenos (can use green chilies)
Preheat the oven to 350 degrees. Mix the Cheddar cheese and Monterey Jack cheese in a bowl. Whisk the flour, eggs and evaporated milk in a bowl until blended. Pour over the cheeses and mix well.
spread the mixture over the bottom of a greased 11x13 inch metal baking sheet. sprinkle with the jalapenos. Bake for 30 minutes. Let stand to cool completely. Cut into small squares.
1 pound shredded Cheddar cheese
1 pound shredded Monterey Jack cheese
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 (5-oz) can evaporated milk
1/2 cup pickled jalapenos (can use green chilies)
Preheat the oven to 350 degrees. Mix the Cheddar cheese and Monterey Jack cheese in a bowl. Whisk the flour, eggs and evaporated milk in a bowl until blended. Pour over the cheeses and mix well.
spread the mixture over the bottom of a greased 11x13 inch metal baking sheet. sprinkle with the jalapenos. Bake for 30 minutes. Let stand to cool completely. Cut into small squares.
Bolognese Sauce (pg 163 of It's About Thyme cookbook)
2 pounds ground beef
1 medium onion, chopped
1 garlic clove, mashed
1 (6-oz) can tomato paste
1 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon dried oregano
1 tablespoon dried basil
Pepper to taste
2 tablespoons heavy cream
Brown the ground beef with the onion and garlic in a medium saucepan over medium heat, stirring to crumble; drain. Stir in the tomato paste,broth, wine, water, oregano, basil andpepper. Bring to a boil. Reduce the heat and simmer for about 30 minutes. Stir in the cream. Serve with pasta of choice.
Great served with Bubblin' Cheese Toasts, p. 115 of It's About Thyme cookbook.
2 pounds ground beef
1 medium onion, chopped
1 garlic clove, mashed
1 (6-oz) can tomato paste
1 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon dried oregano
1 tablespoon dried basil
Pepper to taste
2 tablespoons heavy cream
Brown the ground beef with the onion and garlic in a medium saucepan over medium heat, stirring to crumble; drain. Stir in the tomato paste,broth, wine, water, oregano, basil andpepper. Bring to a boil. Reduce the heat and simmer for about 30 minutes. Stir in the cream. Serve with pasta of choice.
Great served with Bubblin' Cheese Toasts, p. 115 of It's About Thyme cookbook.
Migas by Debbie (pg 11 of Always Enough Thyme cookbook)
1/4 cup oil
12 corn tortillas
1/2 cup coarsely chopped onion
6 eggs
1 cup coarsely chopped tomatoes
1 large jalapeno or 3 serrano chile peppers, finely chopped
1/2 tsp black pepper
3/4 tsp salt
1 tsp crushed and finely chopped garlic
1 cup shredded Monterey Jack or American cheese
In a large skillet, heat the oil to 350 degrees. Cut or tear the tortillas into bite-size pieces. Saute the tortillas until they are crisp. Add the onion and sauté for about 1 minute.
In a bowl, beat the eggs. Add the tomatoes, chile peppers, black pepper, salt and garlic and thoroughly beat into the eggs.
Pour the egg mixture onto the tortillas. Cook the eggs 3 or 4 minutes, until they begin to set, stirring them in the process. Add the cheese and continue stirring until the eggs are completely set.
1/4 cup oil
12 corn tortillas
1/2 cup coarsely chopped onion
6 eggs
1 cup coarsely chopped tomatoes
1 large jalapeno or 3 serrano chile peppers, finely chopped
1/2 tsp black pepper
3/4 tsp salt
1 tsp crushed and finely chopped garlic
1 cup shredded Monterey Jack or American cheese
In a large skillet, heat the oil to 350 degrees. Cut or tear the tortillas into bite-size pieces. Saute the tortillas until they are crisp. Add the onion and sauté for about 1 minute.
In a bowl, beat the eggs. Add the tomatoes, chile peppers, black pepper, salt and garlic and thoroughly beat into the eggs.
Pour the egg mixture onto the tortillas. Cook the eggs 3 or 4 minutes, until they begin to set, stirring them in the process. Add the cheese and continue stirring until the eggs are completely set.
Susan Short's Awesome Apricot Bars
The absolute best dessert for parties, showers, dinners, etc.
You will have to get the recipe from It's About Thyme cookbook, pg 235
This one we can't give away!
The absolute best dessert for parties, showers, dinners, etc.
You will have to get the recipe from It's About Thyme cookbook, pg 235
This one we can't give away!
Always Enough Thyme cookbook, page 107
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