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May Recipe of the Month
Easy Bacon Spaghetti
Submitted by Mary Bondurant ~ Pink Zebra



1 lb bacon - fried & crumbled into bite-size pieces
1 onion - chopped
4 cloves garlic - minced or pressed
2 28oz cans crushed tomatoes (or diced if you like chunks)
4 tbsp brown sugar
Salt & Pepper to taste (takes a good amount to season due to large amount of tomatoes)

Cook bacon on stovetop, save 1/2 the grease, put bacon aside to cool. Cook onion in bacon grease until transparent, add garlic & cook 3 more minutes. Salt & pepper. Add tomato sauce, half the bacon & brown sugar (more or less to taste). Salt/pepper to taste. If it tastes too oniony add more salt/pepper & brown sugar.

Simmer for 20 minutes and serve over spaghetti noodles with crispy bacon on top.

Enjoy! It is delicious!!!



           

September Recipe of the Month
Chocolate Mousse, Simple yet Elegant
Submitted by Destiney Bellamy with Lindt Chocolate R.S.V.P.

Ingredients:
3 bars(3.5oz each) Lindt Excellence 70% Cocoa Dark Chocolate ~ chopped
1 tablespoon butter
2 tablespoons hot water
1 tablespoon orange liqueur (optional, but very tasty!)
2 cups heavy cream
4 egg yolks
1/4 cup sugar
 
How to make it:
  • Place chopped chocolate & butter in a microwave safe bowl, put in microwave for 30 seconds to 1 minute ~ stir & repeat until completely melted.
     
  • Add hot water & orange liqueur to the chocolate & stir to form a smooth paste. Set aside.
  • In a separate bowl whip the cream until just barely firm. Set it aside in the refrigerator.
     
  • In a separate bowl whip the egg yolks & sugar.
     
  • Add the chocolate to the eggs & stir until combined.
     
  • Carefully fold in the whipped cream.
     
  • Pour into a bowl or individual serving cups ~ cover with plastic wrap & refrigerate for 6 hours or overnight.
     
  • Enjoy this delicious mousse!

    **Tip**If you prefer milk chocolate use the Lindt Excellence Extra Creamy Milk Chocolate bars instead ;)


             

July Recipe of the Month
Tempting Taco Grilled Pizzas

Submitted by Jessica Brown with Tastefully Simple

Tempting Taco Grilled Pizzas

Tempting Taco™ Cheese Ball Mix

8 oz. softened cream cheese

1 lb. chicken breasts

2-3 tsp.

Simply Southwest™ Seasoning & Rub or to taste

8 (6-inch) pita breads

Olive oil

1 cup finely diced tomato

1 cup finely shredded Cheddar cheese

Combine first 2 ingredients; chill 2 hours. Heat grill to medium.

Meanwhile, grill chicken breasts with Simply Southwest Seasoning & Rub; drain and set aside. Let cheese ball mixture soften at room temperature until spreadable. Lightly brush 1 side of each pita with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes.

Transfer to work surface, grilled side up. Spread each pita with cheese ball mixture; top with grilled chicken (cut into slices), tomato and cheese. Return pita pizzas to grill. Grill, covered, until heated through, about 2 minutes. Makes 8 servings.


           

June Recipe of the Month
Mango Confetti Salsa
Submitted by Diane Jackson with The Pampered Chef

Ingredients

1 large mango

½ small jicama

⅓ orange bell pepper

⅓ red bell pepper

1 jalapeño pepper, stemmed

⅓ small red onion

1 tbsp fresh lime juice

¼ tsp salt

½ tsp

Chili Lime Rub

Tortilla chips (optional)

advance prep

• Wash peppers and pat dry.

• Peel onion.

Tip: Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.

Refreshing and so easy! With some fresh mango, veggies, lime and a few pumps of the

Manual Food Processor – Presto! – you’ve got a healthy salsa everybody’s going to love.

Recipe found on page 5 of the Spring/Summer 2011 catalog.

PREPARE INGREDIENTS

• On Large Grooved Cutting Board, create a flat, even base by using the Chef’s Knife to cut a slice from top and bottom of mango. Do not peel mango.

• On cutting board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler.

• Peel jicama using Serrated Peeler.

• Dice mango, jicama and bell peppers into 1-in. pieces using Chef’s Knife.

• Cut jalapeño in half; remove seeds using Core & More.

PREPARE SALSA

• Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped.

• Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.

• Pour salsa into serving bowl.

• Sprinkle with rub.

• Serve with tortilla chips, if desired.


           
 

May Recipe of the Month
Lemon Cream and Fruit Tart
Shared by Michelle McElyea

The Gourmet Cupboard

1 pkg TGC Sugar Cookie Mix, prepared as directed
1 pkg TGC Lemon Fruit Dip, prepared as directed
3 cups fresh sliced fruit or berries

Directions:

Prepare the sugar cookie dough. Spread out in a greased round pizza pan or round baking stone. Bake at 350 for 20 min or until done and golden brown. Let cool. Meanwhile prepare the Lemon Fruit dip as directed. Spread onto the cooled sugar cookie base, then top with fresh fruit and berries. Chill until ready to serve. Cut into wedges. A nice light and easy dessert for summer.
By: R. Whalen 4/11

           

 
Melon Salsa
Submitted by Meghan Golden with Wildtree

 

INGREDIENTS:

1/2 melon (honey dew or cantaloupe), seeded and diced
1 cup diced mango
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1/4 cup Wildtree Sweet & Savory Pineapple Sauce
Salt

 

PREPARATION:

Place all of the ingredients in a medium bowl and toss to combine. Season with Salt to taste. Serve with tortilla chips or use as a topping for grilled chicken, fish, or your favorite sandwich.
Calories 80; Fat 1.5g; Saturated Fat 0g; Carb 17g; Fiber 2g; Protein 1g; Chol 0mg; Sodium 25mg 



           




RED, WHITE & BLUE STRAWBERRIES
Submitted by Laura Miller with Dove Chocolates

Ingredients
16-oz container of strawberries
8 DOVE CHOCOLATE DISCOVERIES™ Chef-Series White
Chocolate bars (16 oz.)
Blue-colored sugar (available in the cake-decorating aisle of your grocery or craft store)
Parchment Paper

PREPARATION
1.Wash and completely dry strawberries.
2. For best results use the DCD Pro-Series Chocolate Tempering Unit. Temper 16 oz. DCD White Chocolate.
3.Holding by the stem, dip about half the strawberry into the chocolate. Give it a quick twist, shake off excess and point at ceiling for a second to be sure chocolate adheres.
4. Dip tip of strawberry into blue-colored sugar.
5. Place on Parchment Paper to set up.
6. If set up seems slow, place in refrigerator for 3 to 5 minutes.
These are best eaten the day they are made.

           

Tastefully Simple Slow-Cooked Sloppy Joes
Rosemary, HQ Resident Chef
Submitted by Marianna Butler with Tastefully Simple


1 lb. lean ground beef
2 Tbsp.
Onion Onion
1-2 Tbsp.
Everyday Grillin’Seasoning
1 tsp. mustard
3/2 cup ketchup
1 Tbsp. brown sugar
4-5 hamburger buns

In a medium skillet over medium heat, brown the ground beef and
Onion Onion; drain. Place meat mixture in a greased slow cooker; stir in Everyday Grillin’ Seasoning, mustard, ketchup and brown sugar. Cook on low for 2-3 hours. Serve on buns. Makes 4-5 servings.


           

Rotisserie Chicken using the Celebrating Home Bean Pot
Submitted by Krystal Evans with Celebrating Home

3-4lb Whole Chicken
Seasoning of your choice
Butter
 
Place chicken in the Celebrating Home Bean Pot, season and put a couple slices of butter on top and cook in microwave for 10 mins per lb. The first half of the time you cook with the lid on and the second half with the lid off.(ex 3lb chicken would take 30 mins 15 mins with the lid on and 15 mins with lid off & a 4lb chicken would take 40 mins 20 mins lid on then 20 mins with lid off.) 


           



Crab Quesadillas With Ripe Peach Salsa
Submitted by Michelle Ciccia with Passion Parties

 

For the Peach Salsa

2 peaches, or 1 large mango peeled and chopped
½ small jalapeno, seeded and minced
½ small red onion, minced
½ small red bell pepper, seeded and minced
1 to 2 tablespoons chopped fresh cilantro
2 slices tomatillo, minced
1 to 2 cloves garlic, minced
juice and zest of 1 lime
salt and freshly ground pepper to taste

For the Quesadillas

2 medium avocados
4 ounces cream cheese, softened
2 tablespoons chopped fresh cilantro
6 (6 inch) flour tortillas, preferably freshly made
1 tomatillo, husked, washed, thinly sliced, and peel removed
1 (8 ounce) container of high-quality crabmeat (no imitation allowed!) picked over for shells
2 limes
salt and freshly ground pepper to taste
4 teaspoons olive oil if needed

To make the salsa, combine all the ingredients in a small bowl. Refrigerate until ready to use. Slice avocado in half lengthwise through the flesh. Scoop out the sliced halves with a spoon. Combine the cream cheese and cilantro until the cilantro is distributed evenly. Spread a layer of cream cheese over one side of the tortilla. Place a few pieces of tomatillos over half the tortilla, then top with some crab meat. Squirt some fresh lime juice over the crab meat, season with salt and pepper, and top with a single layer of avocado slices. Fold over the tortilla, pressing down lightly so everything stays in place. It will look like a half moon.

Set a large nonstick skillet over medium heat. Add a scant teaspoon of olive oil and swirl around pan. Add 2 quesadillas to the pan and cover. Cook 2 to 3 minutes, and then peek to see if the underside is turning brown. If nicely toasted on one side, flip and continue to cook on the other side until golden brown. Slice in half for easy eating and serve with the peach salsa. Enjoy!

For more great recipes, stories, and fun facts about aphrodisiac's the book is available on my website.
 

           

 


 



 




 

 



 












 

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Last modified:05/15/2013 03:06:19 PM -0400