Tag: court cuisine
Baked Brie En Croute
Michael Friend, White Columns Men’s B5
17 oz. Frozen Puff Pastry
8 oz. Brie Cheese, round
1/8 cup toasted almonds, sliced
1/4 ...
Summer Peach & Blueberry Kale Salad
Colette Jefferey, Cambridge Mixed Doubles B8
For the salad:
1 bunch of kale, chopped
2-3 fresh peaches, pitted & chopped
1 cup blueberries
¼ – cup toasted pepitas
1 tsp....
Shrimp and Artichoke Dip
Lori Coons, Falls of Autry Mill Sunday Women A7
1 lb. shrimp, peeled and cooked
1 8.5 oz. canned artichokes, packed in water
1 ...
Brickle Dip
Barbara Gonzales, Mountain Park Senior Women A7
8 oz. cream cheese
¾ cup brown sugar
½ cup granulated sugar
1 tsp. vanilla
6 oz. ...
Crockpot Cream Cheese Taco Dip
Scott Kugelman, Windermere Men’s C6
1 lb. ground beef, extra lean
16 oz. jarred salsa
1 packet taco seasoning
16 oz. cream cheese, cubed
16 oz. Velveeta
In...
Vidalia Onion Dip
David Johnston, East Cobb S&T Men’s B6
1 cup parmesan cheese, grated
1 cup mayo
1 cup large Vidalia onion, chopped
Preheat oven to 375...
Banana Pops
Tom Chae, River Glen Men’s B4
5 large Bananas
2 cups of your favorite fruit-flavored yogurt
1 ½ cups of crushed granola cereal
Peel the...
Awesome Apple Cake
Submitted by Brenda Allen, Rivermist, 2001
3 cups apples, chopped
3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
1 tsp....
Zesty Pineapple & Mango Salsa
Candan Otkeren, Terrell Mill TC Sunday Women B1
1 can (15-16 oz.) pineapple (small chunks or tidbits)
½ cup fresh mango (petite diced)
½ ...
Paleo Apple Muffins
Kelly Ashman, Triple Crown Women’s A3
2 cups applesauce
4 eggs
½ cup blanched almond flour or almond meal
¹/3 cup coconut flour, sifted
¹/3 ...