From Nancy Powell
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ Toll House Semi-Sweet Chocolate Morsels
(Optional: 1 cup chopped nuts)
Preheat oven to 425° F.
Combine flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Monday, March 8, 2010
Pumpkin Pie Cake
From Traci Underwood
1 large can pumpkin
1 (13 oz) can evaporated milk (can use regular milk if you don't have canned milk)
3 large eggs, beaten
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix together and pour into a greased 9x13 inch pan.
Sprinkle over top:
1 yellow cake mix
1 cup finely chopped walnuts
1/2 cup melted butter
Mix and spread evenly over cake batter.
Bake at 350 for 55- 6o minutes.
1 large can pumpkin
1 (13 oz) can evaporated milk (can use regular milk if you don't have canned milk)
3 large eggs, beaten
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix together and pour into a greased 9x13 inch pan.
Sprinkle over top:
1 yellow cake mix
1 cup finely chopped walnuts
1/2 cup melted butter
Mix and spread evenly over cake batter.
Bake at 350 for 55- 6o minutes.
Frozen Fruit Salad
1 (8 oz) cream cheese, softened
3/4 cup sugar
Blend well.
Add:
1 (12 oz) container Cool Whip
2 bananas, sliced
1 can crushed pineapple, drained
1 pkg. frozen raspberries
Mix and freeze in a 9x13 inch pan.
(Optional: Strawberries could be added if desired.)
3/4 cup sugar
Blend well.
Add:
1 (12 oz) container Cool Whip
2 bananas, sliced
1 can crushed pineapple, drained
1 pkg. frozen raspberries
Mix and freeze in a 9x13 inch pan.
(Optional: Strawberries could be added if desired.)
Orange Cake
1 yellow cake
1 small pkg. orange jello
4 eggs
3/4 cups oil
3/4 cups water
Mix all ingredients. Pour into a sprayed 9x13 inch baking dish. Bake at 375 for 30 minutes. Cover with glaze.
Glaze:
2 cups powdered sugar
2 Tb. butter
1/4 cup orange juice
Poke holes in cake and pour over top.
1 small pkg. orange jello
4 eggs
3/4 cups oil
3/4 cups water
Mix all ingredients. Pour into a sprayed 9x13 inch baking dish. Bake at 375 for 30 minutes. Cover with glaze.
Glaze:
2 cups powdered sugar
2 Tb. butter
1/4 cup orange juice
Poke holes in cake and pour over top.
Easy Chocolate Pie
1 Oreo pie crust
Cream:
4 oz. cream cheese
1 Tb. sugar
1 Tb. milk
Add:
1/2 cup cool whip
Spread into bottom of crust.
In a bowl mix:
2 (4 oz.) pkgs. instant chocolate pudding
2 cups cold milk
Let set.
Add:
1 cup cool whip.
Spread over cream cheese layer.
Top with remaining Cool Whip. Refrigerate until cold.
Cream:
4 oz. cream cheese
1 Tb. sugar
1 Tb. milk
Add:
1/2 cup cool whip
Spread into bottom of crust.
In a bowl mix:
2 (4 oz.) pkgs. instant chocolate pudding
2 cups cold milk
Let set.
Add:
1 cup cool whip.
Spread over cream cheese layer.
Top with remaining Cool Whip. Refrigerate until cold.
Oatmeal Chocolate Chip Cookies
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp vanilla
4 cups flour
5 cups quick oats
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
Mix add 2 cups nuts (I usually use chopped pecans) and 1 bag chocolate chips.
Line a cookie sheet with tin foil and spray with Pam. Bake at 375 for 8-9 minutes.
This makes a huge batch. If you half the recipe, still use 1 tsp. of vanilla.
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp vanilla
4 cups flour
5 cups quick oats
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
Mix add 2 cups nuts (I usually use chopped pecans) and 1 bag chocolate chips.
Line a cookie sheet with tin foil and spray with Pam. Bake at 375 for 8-9 minutes.
This makes a huge batch. If you half the recipe, still use 1 tsp. of vanilla.
Sunday, March 7, 2010
Chicken Curry Stuffed Potatoes
4 med. baking potatoes
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese
Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.
OR
Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.
In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese
Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.
OR
Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.
In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.
Creamy Skillet Chicken
5-6 chicken breasts
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)
Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)
Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.
Strawberry Nut Salad
1 head Romaine lettuce
1 small carton mushroom, sliced
1 pint strawberries, sliced
1 can mandarin oranges, drained
1/2 bag Ocean Spray Craisins
Toss.
Top with:
1 cup mozzarella cheese
candied almonds (1 small package of sliced almonds, 1/4 cup sugar. Heat in skillet until sugar melts, stirring constantly. Pour onto plate until cool, crumble nuts)
Serve with Brianna's Home Style Poppy Seed Dressing.
1 small carton mushroom, sliced
1 pint strawberries, sliced
1 can mandarin oranges, drained
1/2 bag Ocean Spray Craisins
Toss.
Top with:
1 cup mozzarella cheese
candied almonds (1 small package of sliced almonds, 1/4 cup sugar. Heat in skillet until sugar melts, stirring constantly. Pour onto plate until cool, crumble nuts)
Serve with Brianna's Home Style Poppy Seed Dressing.
Pasta Taco Salad
1 pkg. Tri-color pasta Rigatoni, cooked, drained and cooled
1 pkg. frozen corn, cooked and cool
1 can garbanzo beans
1 can small red beans
1 can black beans
1 bunch green onions
1 small can sliced olives
1 yellow bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced
2 pkg. taco seasoning
sharp cheddar cheese
4 chicken breasts, cooked and shredded
After chicken is cooked, place in a baggie and add 1 package of taco seasoning. Mix.
Add all other ingredients except- olives, tomatoes and cheese. Mix. Just before serving add olives, tomatoes and cheese.
Toss with dressing.
Dressing:
2 cups mayonnaise
1/2 pkg. taco seasoning
1 cup buttermilk
Serve with tortilla chips.
Makes a large amount. Great for parties and showers.
1 pkg. frozen corn, cooked and cool
1 can garbanzo beans
1 can small red beans
1 can black beans
1 bunch green onions
1 small can sliced olives
1 yellow bell pepper, diced
1 green bell pepper, diced
2 tomatoes, diced
2 pkg. taco seasoning
sharp cheddar cheese
4 chicken breasts, cooked and shredded
After chicken is cooked, place in a baggie and add 1 package of taco seasoning. Mix.
Add all other ingredients except- olives, tomatoes and cheese. Mix. Just before serving add olives, tomatoes and cheese.
Toss with dressing.
Dressing:
2 cups mayonnaise
1/2 pkg. taco seasoning
1 cup buttermilk
Serve with tortilla chips.
Makes a large amount. Great for parties and showers.
Crunchy Coleslaw Salad
From Kristi Hamilton
1 bag shredded coleslaw
1/2 can cashews
1 can rice noodles
1-2 apples, unpeeled and diced
3-5 green onions, diced
1 bottle Brianna's Home Style Poppy Seed Dressing.
Mix all ingredients just before serving.
1 bag shredded coleslaw
1/2 can cashews
1 can rice noodles
1-2 apples, unpeeled and diced
3-5 green onions, diced
1 bottle Brianna's Home Style Poppy Seed Dressing.
Mix all ingredients just before serving.
Easy Eclairs
2 boxes (1 large and 1 small) instant French vanilla pudding
3 cups milk
8 oz. Cool Whip
1 box graham crackers
Frosting:
3 Tb. margarine
3 Tb. cocoa
1 tsp. vanilla
3 Tb. hot water
1 1/3 cup powdered sugar
Using a hand mixer, mix both boxes of pudding with 3 cups of milk. Let set, then fold in Cool Whip. In a 8x10 inch cake pan begin with a layer of graham crackers, then add a layer of pudding. Repeat, ending with a layer of graham crackers. Spread frosting over the final layer of graham crackers.
Refrigerate overnight.
3 cups milk
8 oz. Cool Whip
1 box graham crackers
Frosting:
3 Tb. margarine
3 Tb. cocoa
1 tsp. vanilla
3 Tb. hot water
1 1/3 cup powdered sugar
Using a hand mixer, mix both boxes of pudding with 3 cups of milk. Let set, then fold in Cool Whip. In a 8x10 inch cake pan begin with a layer of graham crackers, then add a layer of pudding. Repeat, ending with a layer of graham crackers. Spread frosting over the final layer of graham crackers.
Refrigerate overnight.
Crystal Lemon Refresher
20 quarts water
12 cups sugar
4 Tb. citric acid
4 Tb. lemon extract.
Serve in a large punch bowl with sliced lemon and ice.
12 cups sugar
4 Tb. citric acid
4 Tb. lemon extract.
Serve in a large punch bowl with sliced lemon and ice.
Frappé
6 cups water
4 cups sugar
Boil and cool.
Add:
46 oz. pineapple juice
2 lemons juiced
4 cups orange juice
5 bananas smashed
1 cup raspberries
Mix and freeze. Make 2 pans full.
When ready to serve, break into chunks and mix with Sprite.
4 cups sugar
Boil and cool.
Add:
46 oz. pineapple juice
2 lemons juiced
4 cups orange juice
5 bananas smashed
1 cup raspberries
Mix and freeze. Make 2 pans full.
When ready to serve, break into chunks and mix with Sprite.
Tiffany's Layered Delight
From Tiffany Madsen
1 cup butter
1 cup flour
1 cup pecan pieces
Mix and press into a 9x13 inch pan. Bake 350 for 15 minutes. Cool.
In a bowl mix:
1 (8 oz.) cream cheese
1 cup powdered sugar
1/2 large Cool Whip
Spread over nut crust. Chill.
In a separate bowl mix:
3 cups milk
1 lg. instant chocolate pudding
1 lg. instant vanilla pudding
Mix and let set. Pour on top of cream cheese layers. Chill.
Add more Cool Whip and sprinkle with pecans.
1 cup butter
1 cup flour
1 cup pecan pieces
Mix and press into a 9x13 inch pan. Bake 350 for 15 minutes. Cool.
In a bowl mix:
1 (8 oz.) cream cheese
1 cup powdered sugar
1/2 large Cool Whip
Spread over nut crust. Chill.
In a separate bowl mix:
3 cups milk
1 lg. instant chocolate pudding
1 lg. instant vanilla pudding
Mix and let set. Pour on top of cream cheese layers. Chill.
Add more Cool Whip and sprinkle with pecans.
Chicken Rice Salad
Mix in a large bowl. Cover and refrigerate overnight:
2 Tb. brown sugar
1 tsp. salt
3 Tb. oil
1 Tb. vinegar
3 cups cooked rice, no salt
4 chicken breasts, cooked and cubed
1 can well-drained crushed pineapple
Next day, add:
1 cup chopped celery
1/4 cup green bell pepper
1/4 cup red bell pepper
3/4 cup green grapes
1 can mandarin oranges (drained)
3/4 cup cashews
1/2 cup mayonnaise
Makes a large amount. Great for parties and showers.
2 Tb. brown sugar
1 tsp. salt
3 Tb. oil
1 Tb. vinegar
3 cups cooked rice, no salt
4 chicken breasts, cooked and cubed
1 can well-drained crushed pineapple
Next day, add:
1 cup chopped celery
1/4 cup green bell pepper
1/4 cup red bell pepper
3/4 cup green grapes
1 can mandarin oranges (drained)
3/4 cup cashews
1/2 cup mayonnaise
Makes a large amount. Great for parties and showers.
Grandma Nance's Macaroni Salad
1 bag salad roni, (or macaroni pasta) cooked, rinsed and then sprinkled with salt
3 can tuna fish, drained
3 stalks celery, chopped
2-3 grated carrots
1/2 jar miracle whip
Mix and refrigerate overnight.
Before serving, mix 1/4 jar miracle whip and 3 golden delicious apples, peeled and chopped.
3 can tuna fish, drained
3 stalks celery, chopped
2-3 grated carrots
1/2 jar miracle whip
Mix and refrigerate overnight.
Before serving, mix 1/4 jar miracle whip and 3 golden delicious apples, peeled and chopped.
Cottage Cheese Orange Salad
4 cups cottage cheese
1 lg pkg. orange jello
2 cans mandarin oranges, drained
16 oz. Cool Whip
Mix cottage cheese, jello and oranges. Fold into Cool Whip. Refrigerate.
1 lg pkg. orange jello
2 cans mandarin oranges, drained
16 oz. Cool Whip
Mix cottage cheese, jello and oranges. Fold into Cool Whip. Refrigerate.
Japanese Salad
1 lg head iceberg lettuce
4 stalk celery, chopped
2 oz. slivered almonds
1 med. size can of chow mein noodles
4 chicken breasts, cooked and diced
4 green onion, chopped
2 Tb. sesame seeds
Mix and add noodles just before serving. Toss with dressing.
Dressing:
6 Tb. vinegar
4 Tb. sugar
2 tsp. accent
1/2 cup oil
2 tsp. salt
1 tsp. pepper
Mix and shake. Add just before serving.
4 stalk celery, chopped
2 oz. slivered almonds
1 med. size can of chow mein noodles
4 chicken breasts, cooked and diced
4 green onion, chopped
2 Tb. sesame seeds
Mix and add noodles just before serving. Toss with dressing.
Dressing:
6 Tb. vinegar
4 Tb. sugar
2 tsp. accent
1/2 cup oil
2 tsp. salt
1 tsp. pepper
Mix and shake. Add just before serving.
Bacon and Mushroom Spinach Salad
2 bunches spinach
1 head lettuce
1 lb. Swiss or mozzarella cheese
1 lb. bacon cooked and crumbled
1 lb. mushrooms, sliced
1 red onion, sliced
Toss with dressing.
Dressing:
3/4 cup oil
1/4 cup sugar
1 Tb. grated onion
1 tsp. salt
1 tsp. prepared mustard
1 Tb. poppy seeds
1/3 cup red wine vinegar
Place in blender and puree.
1 head lettuce
1 lb. Swiss or mozzarella cheese
1 lb. bacon cooked and crumbled
1 lb. mushrooms, sliced
1 red onion, sliced
Toss with dressing.
Dressing:
3/4 cup oil
1/4 cup sugar
1 Tb. grated onion
1 tsp. salt
1 tsp. prepared mustard
1 Tb. poppy seeds
1/3 cup red wine vinegar
Place in blender and puree.
Fresh Peach Pie
1 (3 oz) pkg. peach jello
2 cups boiling water
6 Tb. cornstarch
1 1/2 cups sugar
In a saucepan boil until clear.
Pour jello mixture over fresh sliced peaches in a graham cracker crust. Makes 2 pies.
Top with whipping cream or Cool Whip.
2 cups boiling water
6 Tb. cornstarch
1 1/2 cups sugar
In a saucepan boil until clear.
Pour jello mixture over fresh sliced peaches in a graham cracker crust. Makes 2 pies.
Top with whipping cream or Cool Whip.
Sour Cream Halibut Steaks
2 lbs. halibut steaks
1 tsp. salt
1/4 tsp. pepper
3/4 cup light sour cream
1/4 cup dry bread crumbs
1 1/2 tsp chopped fresh chives
1/4 cup Parmesan cheese
1 tsp. paprika
Place halibut steaks close together in a sprayed shallow baking dish. Sprinkle with salt and pepper. Mix together sour cream, bread crumbs and chives and spread over steaks. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 400 for 15- 20 minutes or until fish flakes easily.
1 tsp. salt
1/4 tsp. pepper
3/4 cup light sour cream
1/4 cup dry bread crumbs
1 1/2 tsp chopped fresh chives
1/4 cup Parmesan cheese
1 tsp. paprika
Place halibut steaks close together in a sprayed shallow baking dish. Sprinkle with salt and pepper. Mix together sour cream, bread crumbs and chives and spread over steaks. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 400 for 15- 20 minutes or until fish flakes easily.
White Cake with Raspbery Sauce
1 white cake mix
1 (8 oz.) pkg. cream cheese
2 cups powdered sugar
1 container Cool Whip
2 (10 oz.) bags frozen raspberries
1 box Danish Dessert
Bake white cake mix in a 9x13 inch pan following the box directions. Cool and frost. Cut into squares. Plate and spoon raspberry sauce on top. Can serve sauce warm or cool.
Frosting:
Mix 1 (8 oz) package cream cheese and 2 cups powdered sugar. Blend in 1 container Cool Whip.
Raspberry Sauce:
Drain 2 (10 oz.) bags of frozen raspberries and put juice in a measuring cup. Add water to the measuring cup with juice until you have 1 3/4 cups juice/water mixture. Pour into heavy saucepan and stir in 1 box Danish Delight. Bring to a boil, then stir until thick. Add raspberries and mix.
1 (8 oz.) pkg. cream cheese
2 cups powdered sugar
1 container Cool Whip
2 (10 oz.) bags frozen raspberries
1 box Danish Dessert
Bake white cake mix in a 9x13 inch pan following the box directions. Cool and frost. Cut into squares. Plate and spoon raspberry sauce on top. Can serve sauce warm or cool.
Frosting:
Mix 1 (8 oz) package cream cheese and 2 cups powdered sugar. Blend in 1 container Cool Whip.
Raspberry Sauce:
Drain 2 (10 oz.) bags of frozen raspberries and put juice in a measuring cup. Add water to the measuring cup with juice until you have 1 3/4 cups juice/water mixture. Pour into heavy saucepan and stir in 1 box Danish Delight. Bring to a boil, then stir until thick. Add raspberries and mix.
Oatmeal Chipper Cookies
1 1/4 cup quick oats
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup coconut
1/2 cup chocolate chips
1/2 tsp. salt
1/2 tsp. soda
1/2 cup vegetable oil
1 egg
1 tsp. vanilla
2 Tb. milk
Add first 8 ingredients in a bowl and mix. Add wet and stir. Drop by the spoonful on a greased cookie sheet. Bake at 325 for 12-15 minutes.
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup coconut
1/2 cup chocolate chips
1/2 tsp. salt
1/2 tsp. soda
1/2 cup vegetable oil
1 egg
1 tsp. vanilla
2 Tb. milk
Add first 8 ingredients in a bowl and mix. Add wet and stir. Drop by the spoonful on a greased cookie sheet. Bake at 325 for 12-15 minutes.
Apple Pie Goodie
4 cups fresh apple slices
2 cups sugar
4 Tb. flour
1/2 tsp. cinnamon
1/2 tsp. salt
Place apple slices in a 9x13 inch baking dish. Pour sugar mixture over apples.
Topping:
1 1/2 cups brown sugar
1 1/2 cups quick oats
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
2 sticks margarine, melted
Mix until crumbly. Place on top of apples.
Bake at 375 for 40 minutes or until middle is bubbly.
2 cups sugar
4 Tb. flour
1/2 tsp. cinnamon
1/2 tsp. salt
Place apple slices in a 9x13 inch baking dish. Pour sugar mixture over apples.
Topping:
1 1/2 cups brown sugar
1 1/2 cups quick oats
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
2 sticks margarine, melted
Mix until crumbly. Place on top of apples.
Bake at 375 for 40 minutes or until middle is bubbly.
Fresh Salsa
7 Roma tomatoes, diced
1/8 tsp. onion, minced
1/4 bunch cilantro, minced
1/2 jalapeno pepper (seeds removed), minced
Juice of 1/2 lime
salt
Makes 1 1/2 cups salsa.
1/8 tsp. onion, minced
1/4 bunch cilantro, minced
1/2 jalapeno pepper (seeds removed), minced
Juice of 1/2 lime
salt
Makes 1 1/2 cups salsa.
Hot Fudge Sauce
1 can Eagle brand milk
1/2 cup water
1/2 cup sugar
2 1/2 squares baker's chocolate
1/2 tsp. vanilla
pinch of salt
Put in a double boiler and cook until thick.
1/2 cup water
1/2 cup sugar
2 1/2 squares baker's chocolate
1/2 tsp. vanilla
pinch of salt
Put in a double boiler and cook until thick.
Flour Tortillas
From Ashlee Millar
4 cups Flour
2 tsp. sugar
2 tsp. salt
1 tsp baking powder
8 TBS Crisco
1 1/2 C. lukewarm water
Mix dry ingredients and then mix in Crisco. Add water. Cover with plastic and let stand for 15 minutes. Roll into egg shaped size balls. Ready to cook.
4 cups Flour
2 tsp. sugar
2 tsp. salt
1 tsp baking powder
8 TBS Crisco
1 1/2 C. lukewarm water
Mix dry ingredients and then mix in Crisco. Add water. Cover with plastic and let stand for 15 minutes. Roll into egg shaped size balls. Ready to cook.
Bridal Shower Slush
3 cups sugar
1 1/2 cup water
Boil to dissolve sugar.
Add:
1 32 oz. cranberry juice
1 tall can pineapple juice
Freeze.
To serve: Break frozen slush into pieces and mix with Sprite.
1 1/2 cup water
Boil to dissolve sugar.
Add:
1 32 oz. cranberry juice
1 tall can pineapple juice
Freeze.
To serve: Break frozen slush into pieces and mix with Sprite.
Easy Lasagna
2 lb. ground beef, cooked and drained
1 48 oz. jar spaghetti sauce
1 pkg. wide lasagna noodles
1 8 oz. sour cream
8 oz. small curd cottage cheese
1 egg
1 1/2 lb. Monterey Jack cheese
Brown and drain meat. Add sauce. Cook noodles for 10 minutes and drain. Combine in a bowl: sour cream, cottage cheese and egg. Grate cheese.
In a 9x13 inch baking dish layer 1/3 sauce, 3 noodles and 1/3 sour cream mixture, 1/3 cheese. Repeat two more times.
Bake at 350 for 30 minutes.
1 48 oz. jar spaghetti sauce
1 pkg. wide lasagna noodles
1 8 oz. sour cream
8 oz. small curd cottage cheese
1 egg
1 1/2 lb. Monterey Jack cheese
Brown and drain meat. Add sauce. Cook noodles for 10 minutes and drain. Combine in a bowl: sour cream, cottage cheese and egg. Grate cheese.
In a 9x13 inch baking dish layer 1/3 sauce, 3 noodles and 1/3 sour cream mixture, 1/3 cheese. Repeat two more times.
Bake at 350 for 30 minutes.
Roasted Chicken and Vegetables Provencal
8 small new red potatoes, quartered
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders
Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders
Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.
Merangue Cookies
4 egg whites
1/8 tsp. salt
Beat until stiff
Gradually add in while mixing:
1 cup sugar
1/2 tsp vanilla
Spoon onto a sprayed sheet dusted with cornstarch. Bake 225 for 1 hour.
1/8 tsp. salt
Beat until stiff
Gradually add in while mixing:
1 cup sugar
1/2 tsp vanilla
Spoon onto a sprayed sheet dusted with cornstarch. Bake 225 for 1 hour.
Pumpkin Cookies
1 cube butter
1 1/2 C sugar
1 egg
2 1/2 c flour
1 tsp. soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup pumpkin
1 pkg. chocolate chips
1 tsp. vanilla
Mix butter, sugar, and egg. Add Flour, baking powder, soda, salt, and spices. Mix well. Add pumpkin and beat until smooth. fold in chocolate chips and vanilla. Bake @ 375 for 10 minutes.
1 1/2 C sugar
1 egg
2 1/2 c flour
1 tsp. soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup pumpkin
1 pkg. chocolate chips
1 tsp. vanilla
Mix butter, sugar, and egg. Add Flour, baking powder, soda, salt, and spices. Mix well. Add pumpkin and beat until smooth. fold in chocolate chips and vanilla. Bake @ 375 for 10 minutes.
Chewy Skor Toffee Bit Cookies
1 stick butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
1 3/4 cup Skor English Toffee Bits
Drop by spoonful onto a sprayed cookie sheet. Bake 350 for 9-11 minutes.
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
1 3/4 cup Skor English Toffee Bits
Drop by spoonful onto a sprayed cookie sheet. Bake 350 for 9-11 minutes.
Gabby Gourmet's "World Famous" Oatmeal Raisin Cookies
Cream:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 Tb. vanilla
Add:
2 cups raisins
Mix and add:
2 1/2 cup flour
1/4 cup cornstarch
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 1/2 cups oats
(Optional: 1/2 cup walnuts)
Bake at 350 for 9-11 minutes.
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 Tb. vanilla
Add:
2 cups raisins
Mix and add:
2 1/2 cup flour
1/4 cup cornstarch
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 1/2 cups oats
(Optional: 1/2 cup walnuts)
Bake at 350 for 9-11 minutes.
Soft Oatmeal Raisin Cookies
1 cup raisins
1/2 cup water
Boil 3 minutes in a sauce pan, then cool
In a bowl beat:
3/4 cup margarine
1 cup sugar
Add:
1 Tb. vanilla
2 eggs
Add raisin mixture.
Add:
2 cups flour
2/3 cup oatmeal
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
Mix and drop small balls on a sprayed cookie sheet. Bake at 350 for 10-12 minutes.
1/2 cup water
Boil 3 minutes in a sauce pan, then cool
In a bowl beat:
3/4 cup margarine
1 cup sugar
Add:
1 Tb. vanilla
2 eggs
Add raisin mixture.
Add:
2 cups flour
2/3 cup oatmeal
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
Mix and drop small balls on a sprayed cookie sheet. Bake at 350 for 10-12 minutes.
Grandma's Sugar Cookies
Cream:
1 cup margarine
1 cup sugar
2 eggs, beaten
1/2 tsp. vanilla
Sift together:
3 cups flour
1/2 tsp. soda
1/2 tsp. salt
1 tsp. baking powder
Mix and refrigerate dough until cold. Roll out, cut into shapes and bake at 375 for 8 min.
1 cup margarine
1 cup sugar
2 eggs, beaten
1/2 tsp. vanilla
Sift together:
3 cups flour
1/2 tsp. soda
1/2 tsp. salt
1 tsp. baking powder
Mix and refrigerate dough until cold. Roll out, cut into shapes and bake at 375 for 8 min.
18 Minute Cake
2 cups flour
2 cups sugar
1/2 tsp. salt
Mix.
In another bowl mix:
1 cube butter
1/2 cup oil
1 cup water
4 Tb. cocoa
Melt and stir. Add to flour mix.
Next add:
1/2 cup buttermilk
1 tsp. soda
Beat:
2 eggs
1 tsp vanilla
Pour into cake batter and stir.
Pour into a sprayed cookie sheet. Bake 400 for 18 minutes. (Bake 30-35 minutes in a 9x13 pan.)
2 cups sugar
1/2 tsp. salt
Mix.
In another bowl mix:
1 cube butter
1/2 cup oil
1 cup water
4 Tb. cocoa
Melt and stir. Add to flour mix.
Next add:
1/2 cup buttermilk
1 tsp. soda
Beat:
2 eggs
1 tsp vanilla
Pour into cake batter and stir.
Pour into a sprayed cookie sheet. Bake 400 for 18 minutes. (Bake 30-35 minutes in a 9x13 pan.)
Saturday, March 6, 2010
Fresh Apple Cake
2 cups flour
1/2 tsp. salt
1 1/2 tsp nutmeg
2 cups sugar
4 cups grated unpeeled apples
2 tsp. baking soda
2 tsp. cinnamon
1/2 cup margarine
2 eggs
Pour in a 9x14 inch baking dish.
Mix: 1 cup chopped nuts, 1 cup brown sugar and 2 Tb. melted butter. Pour over cake mix.
Bake at 350 for 45 minutes.
Top with lemon sauce and whipped cream.
Lemon Sauce:
1/2 cup sugar
1 Tb. cornstarch
dash salt
dash nutmeg
1 cup boiling water
2 Tb. butter
1 1/2 Tb. lemon juice (fresh or canned)
1/2 tsp. lemon extract
In a sauce pan, add first 4 ingredients. Gradually stir in water. Cook on low heat, stirring constantly til thick and clear. Blend in butter and lemon juice.
1/2 tsp. salt
1 1/2 tsp nutmeg
2 cups sugar
4 cups grated unpeeled apples
2 tsp. baking soda
2 tsp. cinnamon
1/2 cup margarine
2 eggs
Pour in a 9x14 inch baking dish.
Mix: 1 cup chopped nuts, 1 cup brown sugar and 2 Tb. melted butter. Pour over cake mix.
Bake at 350 for 45 minutes.
Top with lemon sauce and whipped cream.
Lemon Sauce:
1/2 cup sugar
1 Tb. cornstarch
dash salt
dash nutmeg
1 cup boiling water
2 Tb. butter
1 1/2 Tb. lemon juice (fresh or canned)
1/2 tsp. lemon extract
In a sauce pan, add first 4 ingredients. Gradually stir in water. Cook on low heat, stirring constantly til thick and clear. Blend in butter and lemon juice.
Banana Cake
2 1/2 cup flour
1 1/2 cup sugar
1 tsp. salt
2/3 cup oil
1 1/4 cup mashed banana
2 eggs
1 1/4 tsp. baking powder
1 tsp. soda
1/3 cup buttermilk
Mix, adding buttermilk last. Bake at 350 for 25 minutes in a 9x13 inch pan or 20 minutes in a cookie sheet. (Optional: 1 cup chopped walnuts)
Frosting:
2 Tb. butter
6 oz cream cheese
4 cups powdered sugar
2 tsp vanilla
1 1/2 cup sugar
1 tsp. salt
2/3 cup oil
1 1/4 cup mashed banana
2 eggs
1 1/4 tsp. baking powder
1 tsp. soda
1/3 cup buttermilk
Mix, adding buttermilk last. Bake at 350 for 25 minutes in a 9x13 inch pan or 20 minutes in a cookie sheet. (Optional: 1 cup chopped walnuts)
Frosting:
2 Tb. butter
6 oz cream cheese
4 cups powdered sugar
2 tsp vanilla
Chocolate Cake Cookies
1 box Devil's Food cake
1 stick of butter, softened
1 egg
1/2 bag white chocolate chips
Mix and roll into balls. Bake at 350 for 7-8 min.
1 stick of butter, softened
1 egg
1/2 bag white chocolate chips
Mix and roll into balls. Bake at 350 for 7-8 min.
Frozen Banana Split Dessert
In a 9x13 inch pan, layer ingredients:
1st layer:
1 pkg. graham crackers, crushed
1/3 cup melted margarine
1/4 cup powdered sugar
Mix and press into the bottom of the pan.
2nd layer:
3 sliced bananas
3rd layer:
2 quarts Neapolitan or strawberry ice cream cut into 1 inch thick slices or squares and put on top of bananas
4th layer:
1 cup chopped pecans
Cover and place in freezer.
5th layer:
Chocolate fudge sauce. In a heavy sauce pan add: 1 Hershey's chocolate bar, 1/2 cup melted margarine, 1 large can canned milk, and 2 cups powdered sugar. Cook chocolate sauce for 8-10 minutes until thick. Stir constantly and add 1 Tb. vanilla. Cool and pour over pecans.
6th layer:
1 8 oz. container Cool Whip. Spread over chocolate sauce layer. Sprinkle graham cracker crumbs on top of Cool Whip.
Cover and store in freezer. Makes 12- 15 servings.
1st layer:
1 pkg. graham crackers, crushed
1/3 cup melted margarine
1/4 cup powdered sugar
Mix and press into the bottom of the pan.
2nd layer:
3 sliced bananas
3rd layer:
2 quarts Neapolitan or strawberry ice cream cut into 1 inch thick slices or squares and put on top of bananas
4th layer:
1 cup chopped pecans
Cover and place in freezer.
5th layer:
Chocolate fudge sauce. In a heavy sauce pan add: 1 Hershey's chocolate bar, 1/2 cup melted margarine, 1 large can canned milk, and 2 cups powdered sugar. Cook chocolate sauce for 8-10 minutes until thick. Stir constantly and add 1 Tb. vanilla. Cool and pour over pecans.
6th layer:
1 8 oz. container Cool Whip. Spread over chocolate sauce layer. Sprinkle graham cracker crumbs on top of Cool Whip.
Cover and store in freezer. Makes 12- 15 servings.
Porcupine Meatballs
1 lb. ground beef
2 cups uncooked long grain rice
1 egg, slightly beaten
1 Tb. dried parsley
2 Tb. onion, finely chopped
1/2 tsp. salt
1 can condensed tomato soup
1 soup can of water
1 tsp. Worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil, reduce heat, cover and simmer for 40 minutes, stirring often or bake at 350 for 1 hour and 300 fo 1/2 hour.
2 cups uncooked long grain rice
1 egg, slightly beaten
1 Tb. dried parsley
2 Tb. onion, finely chopped
1/2 tsp. salt
1 can condensed tomato soup
1 soup can of water
1 tsp. Worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil, reduce heat, cover and simmer for 40 minutes, stirring often or bake at 350 for 1 hour and 300 fo 1/2 hour.
Spinach Salad
1 bag fresh spinach
1 pint strawberries, sliced
4-5 slices of bacon, crumbled
1 granny smith apple, diced
2 oz. candied almonds
Toss.
Dressing:
1/3 cup oil
2 Tb. apple cider vinegar
1/4 cup sugar
1/4 tsp. salt
1/8 red onion
Blend in blender until smooth.
1 pint strawberries, sliced
4-5 slices of bacon, crumbled
1 granny smith apple, diced
2 oz. candied almonds
Toss.
Dressing:
1/3 cup oil
2 Tb. apple cider vinegar
1/4 cup sugar
1/4 tsp. salt
1/8 red onion
Blend in blender until smooth.
Taco Soup
1 lb. ground beef
1 onion chopped
1 can pinto beans
1 can black beans
1 can kidney beans
1 can Rotel tomatoes
2 cans diced green chilies
1 large can diced tomatoes
1 can whole kernel corn
1 packet dry taco seasoning
1 packet dry ranch dressing mix
cheese
sour cream
tortilla chips.
Brown hamburger and onion and drain. In a large pot add hamburger, beans, chilies, tomatoes and spices. Cook til hot. Serve with cheese, sour cream and tortilla chips.
1 onion chopped
1 can pinto beans
1 can black beans
1 can kidney beans
1 can Rotel tomatoes
2 cans diced green chilies
1 large can diced tomatoes
1 can whole kernel corn
1 packet dry taco seasoning
1 packet dry ranch dressing mix
cheese
sour cream
tortilla chips.
Brown hamburger and onion and drain. In a large pot add hamburger, beans, chilies, tomatoes and spices. Cook til hot. Serve with cheese, sour cream and tortilla chips.
Minestrone Soup
1 to 2 lb. ground beef, cooked and drained
28 oz. can tomatoes
15 oz. kidney beans
15 oz. garbanzo beans
2 stalks celery, chopped
2 cups chopped cabbage
2 small zucchini, sliced
1 cup uncooked macaroni
6 cups water
1/2 cup red wine vinegar
2 tsp. beef bouillon or 2 beef bouillon cubes
1 1/2 tsp. salt
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. oregano
2 carrots, sliced
1/4 cup barley
1 pkg. frozen peas
Mix all ingredients in a large pot. Boil on medium heat. Cook until macaroni is tender. Add peas just before serving. Sprinkle with Parmesan Cheese.
28 oz. can tomatoes
15 oz. kidney beans
15 oz. garbanzo beans
2 stalks celery, chopped
2 cups chopped cabbage
2 small zucchini, sliced
1 cup uncooked macaroni
6 cups water
1/2 cup red wine vinegar
2 tsp. beef bouillon or 2 beef bouillon cubes
1 1/2 tsp. salt
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. oregano
2 carrots, sliced
1/4 cup barley
1 pkg. frozen peas
Mix all ingredients in a large pot. Boil on medium heat. Cook until macaroni is tender. Add peas just before serving. Sprinkle with Parmesan Cheese.
Corn and Black Bean Salsa
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
8 Roma tomatoes, diced
1/2 bunch cilantro, finely chopped
1/2 jalapeno, seeds removed, finely minced
Juice of 1/2 lime
Salt
Mix. Serve with tortilla chips.
Optional: Add a small amount of minced onion.
1 can black beans, rinsed and drained
8 Roma tomatoes, diced
1/2 bunch cilantro, finely chopped
1/2 jalapeno, seeds removed, finely minced
Juice of 1/2 lime
Salt
Mix. Serve with tortilla chips.
Optional: Add a small amount of minced onion.
Artichoke Dip
From Jenny Howlett
1 large can artichoke hearts (packed in water), chopped
2 wedges Parmesan cheese
1 cup mayonnaise
1 cup dried roasted green chilies
Mix in a sauce pan and heat slowly on stove. Serve with tortilla chips.
1 large can artichoke hearts (packed in water), chopped
2 wedges Parmesan cheese
1 cup mayonnaise
1 cup dried roasted green chilies
Mix in a sauce pan and heat slowly on stove. Serve with tortilla chips.
Mexican Roll Ups
1 pkg. soft flour tortillas
2 8 oz. pkg. cream cheese
1 can diced green chilies
1 pk. dry taco seasoning mix
1 can black olives, chopped
1 bunch fresh green onioned, minced
Mix cream cheese, chilies, olives, green onion and taco seasoning. Spread evenly inside tortilla. Refrigerate overnight. Serve with salsa.
2 8 oz. pkg. cream cheese
1 can diced green chilies
1 pk. dry taco seasoning mix
1 can black olives, chopped
1 bunch fresh green onioned, minced
Mix cream cheese, chilies, olives, green onion and taco seasoning. Spread evenly inside tortilla. Refrigerate overnight. Serve with salsa.
Enchilada Dip
1 8 oz. pkg. cream cheese
1 1/2 cup Mexican cheese, divided
1 can diced green chilies
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 lb. cooked chicken, chopped
Mix and spread in a 9 inch pie plate. Bake at 350 for 20-30 min. Dip will be lightly browned. Top with 1/2 cup cheese.
1 1/2 cup Mexican cheese, divided
1 can diced green chilies
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 lb. cooked chicken, chopped
Mix and spread in a 9 inch pie plate. Bake at 350 for 20-30 min. Dip will be lightly browned. Top with 1/2 cup cheese.
Tuna Casserole
1/2 box small shell pasta
1 large can tuna fish, drained
1 can cream of mushroom soup
2 cups cheddar cheese
1/4 cup onion, minced
2 stalks celery, minced
In a skillet place onions and celery and a small amount of water. Cover and cook on medium until the are cooked and tender. Drain remaining water.
Boil pasta in lightly salted water. Drain. Leave pasta in pot and return to burner. Cook on medium heat and immediately add tuna, cream of mushroom soup and cheese. Stir. Add the celery and onion. Heat thoroughly, stirring constantly.
1 large can tuna fish, drained
1 can cream of mushroom soup
2 cups cheddar cheese
1/4 cup onion, minced
2 stalks celery, minced
In a skillet place onions and celery and a small amount of water. Cover and cook on medium until the are cooked and tender. Drain remaining water.
Boil pasta in lightly salted water. Drain. Leave pasta in pot and return to burner. Cook on medium heat and immediately add tuna, cream of mushroom soup and cheese. Stir. Add the celery and onion. Heat thoroughly, stirring constantly.
Pecan Rolls
From Debbie Swenson
3 cups sugar
3 cups cream
1/2 cup milk
1 1/2 cup white Karo syrup
1/2 tsp. salt
1 cube butter, melted
1/3 cup plus 2 Tb. flour
chopped pecans
3 cups sugar
3 cups cream
1/2 cup milk
1 1/2 cup white Karo syrup
1/2 tsp. salt
1 cube butter, melted
1/3 cup plus 2 Tb. flour
chopped pecans
Mix melted butter and flour together and let stand. Mix cream and milk together. Pour about half of the cream mixture in a heavy cooking pan and then add the other ingredients, except flour and butter mixture. Cook on medium heat about half and hour.
While it is cooking, prepare a 12x17 inch pan by buttering it generously and spreading pecans out on it.
Slowly add the rest of the cream mixture (never let mixture stop boiling). When it starts to darken a bit and thicken, add the butter/flour paste a spoonful at a time. Be sure to stir constantly at this point so it doesn't scorch. Watch that the temperature isn't too high, slower is better. Cook to 230 degrees. Pour into prepared pan (large cookie sheet; buttered with thick layer of pecans). Let cool until barely warm. Cut; and put center fondant in each and roll. Wrap tightly in plastic wrap. Store in the refrigerated and let warm a bit before cutting. Makes 10.
Brown Sugar Fondant (Center Filling):
3 cups sugar
1 cup brown sugar
1/3 cup white Karo syrup
2 Tb. butter (optional: if cream isn't very rich)
1 cup whipping cream
1/2 cup milk
1/4 tsp. salt
Add liquids to pan first, then sugars. Boil to between 228 and 229 degrees, or soft ball. Pour out into shallow pan and cool rapidly. (I put it outside.) When cool on the bottom, add 1 tsp. vanilla and stir or knead. (I use my Bosh dough hook and leave my Bosch outside while kneading to keep the candy cool.) It is done when it is creamy white and lumps together. Sometimes it will be crumbly. Don't worry. Put some butter on your hands and knead it. It will turn out great. Roll into the shape of pecan log centers and wrap in plastic wrap or press into a pan like fudge.
Lemon Cookies
From Marcie Alcorn
1 lemon cake mix
1/2 cup butter, melted
1 egg beaten
1 cup rice krispies
Mix, adding cereal last. Batter will be dry. Shape into balls.
Bake 350 for 9 minutes.
Remove from over and flatten cookie with a spatula.
1 lemon cake mix
1/2 cup butter, melted
1 egg beaten
1 cup rice krispies
Mix, adding cereal last. Batter will be dry. Shape into balls.
Bake 350 for 9 minutes.
Remove from over and flatten cookie with a spatula.
Friday, March 5, 2010
Armour Bread
2 loaves French bread
1 wedge Parmesan cheese
1 Tb. sugar
1 bunch green onions diced.
Cut bread into thick slices, but do not cut through. Grate cheese and mix with sugar and green onion creating a paste. Spread in between each slice of bread. Wrap in foil bake at 350 for 45 minutes.
1 wedge Parmesan cheese
1 Tb. sugar
1 bunch green onions diced.
Cut bread into thick slices, but do not cut through. Grate cheese and mix with sugar and green onion creating a paste. Spread in between each slice of bread. Wrap in foil bake at 350 for 45 minutes.
Southwest Cheesy Chicken Dip
1 lb. Velveeta cut up
1 can Rotel tomatoes
6 oz. grilled chicken strips, chopped
1/4 cup green onion, chopped
1 tsp. cumin
Mix in a microwave safe bowl and cover. Microwave 6-7 minutes. Serve with tortilla chips.
1 can Rotel tomatoes
6 oz. grilled chicken strips, chopped
1/4 cup green onion, chopped
1 tsp. cumin
Mix in a microwave safe bowl and cover. Microwave 6-7 minutes. Serve with tortilla chips.
Spinach Casserole
2 10 oz. pkg. frozen chopped spinach, cooked, drained and pat dry
Soften 1 8 oz. cream cheese
Add: 1/4 cup margarine
1/2 tsp. garlic salt
1/2 tsp accent spice
Add cream cheese mixture to spinach. Add 1/2 cup Parmesan cheese.
Pour into a buttered casserole dish and top with slivered almonds and more Parmesan cheese.
Bake 350 for 20 min. Then broil for 1-2 minutes til nicely browned.
Soften 1 8 oz. cream cheese
Add: 1/4 cup margarine
1/2 tsp. garlic salt
1/2 tsp accent spice
Add cream cheese mixture to spinach. Add 1/2 cup Parmesan cheese.
Pour into a buttered casserole dish and top with slivered almonds and more Parmesan cheese.
Bake 350 for 20 min. Then broil for 1-2 minutes til nicely browned.
Frozen Berry Delight
1/2 gallon vanilla ice cream
1/2 gallon pineapple sherbet
3 bananas
1/2 pint strawberries
1/2 bag frozen raspberries
1/2 bag frozen blueberries
1/2 bag frozen boysenberries
Soften ice cream and sherbet, mix together. Add frozen berries and stir, then add sliced fresh strawberries and bananas and fold in. Mix and pour into a large container. Cover and freeze. Serve like regular ice cream.
1/2 gallon pineapple sherbet
3 bananas
1/2 pint strawberries
1/2 bag frozen raspberries
1/2 bag frozen blueberries
1/2 bag frozen boysenberries
Soften ice cream and sherbet, mix together. Add frozen berries and stir, then add sliced fresh strawberries and bananas and fold in. Mix and pour into a large container. Cover and freeze. Serve like regular ice cream.
Freezer Fruit Cocktail
3 1b. peaches (20 lbs. per bushel)
2 cups sugar
1 lb. red grapes
1 2/3 cup crushed pineapple
2 lemon juiced
3 oranges juiced
Cut up and skin peaches, cover with sugar. Add remaining ingredients. Mix. Fill quart jars. Freeze.
2 cups sugar
1 lb. red grapes
1 2/3 cup crushed pineapple
2 lemon juiced
3 oranges juiced
Cut up and skin peaches, cover with sugar. Add remaining ingredients. Mix. Fill quart jars. Freeze.
Thursday, March 4, 2010
Chicken Tetrazzini
4 chicken breasts, cooked and diced
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper
Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper
Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.
Rice Chex and Almonds
From Debbie Swenson
1 cup margarine
2 cups Karo syrup
2 cups sugar
Cook to soft ball stage
Pour over 1 box (18 oz.) Rice Chex and 3 cups raw almonds
Pour out on greased cookie sheet and cool.
(Optional- 1 1/2 cup coconut)
1 cup margarine
2 cups Karo syrup
2 cups sugar
Cook to soft ball stage
Pour over 1 box (18 oz.) Rice Chex and 3 cups raw almonds
Pour out on greased cookie sheet and cool.
(Optional- 1 1/2 cup coconut)
J.B. Juice
From Jonni Badger
In a large pitcher combine 2 2-liter Fresca and 2 cartons frozen Welch's White Grape Juice. Add 1/2 bag of ice.
In a large pitcher combine 2 2-liter Fresca and 2 cartons frozen Welch's White Grape Juice. Add 1/2 bag of ice.
Quiche
1/2 cup mayonaise
2 Tb. flour
2 eggs
1/2 cup milk
1/2 tsp. salt
1 1/2 cup diced ham (or bacon, crab or shrimp)
8 oz grated cheese (Swiss, Monterey or mild cheddar)
1/4 cup diced green onions
1 tsp. parsley
Mix and pour into a 9 inch frozen deep dish pie crust.
Bake 350 for 40-45 min.
Let cool 10 min.
2 Tb. flour
2 eggs
1/2 cup milk
1/2 tsp. salt
1 1/2 cup diced ham (or bacon, crab or shrimp)
8 oz grated cheese (Swiss, Monterey or mild cheddar)
1/4 cup diced green onions
1 tsp. parsley
Mix and pour into a 9 inch frozen deep dish pie crust.
Bake 350 for 40-45 min.
Let cool 10 min.
Chocolate Eclair Bars
Crust:
6 eggs, slightly beaten
1 1/2 cubes margarine
1 1/2 cup water
1 1/2 cup flour
Filling:
8 oz. cream cheese
3 Tb. milk
2 lg. pkg. instant vanilla pudding
3 cups milk
16 oz. Cool Whip
In a pan add butter and water. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs and stir until is smooth. Spray a large cookie sheet and spread dough. Bake at 400 for 25 minutes.
In a bowl, mix cream cheese with 3 Tb. milk. Beat until smooth. In another bowl, beat pudding and 3 cups milk. Mix the two bowls together and fold in Cool Whip. Spread over crust and drizzle with warmed Mrs. Richardson's Hot Fudge Topping across top.
6 eggs, slightly beaten
1 1/2 cubes margarine
1 1/2 cup water
1 1/2 cup flour
Filling:
8 oz. cream cheese
3 Tb. milk
2 lg. pkg. instant vanilla pudding
3 cups milk
16 oz. Cool Whip
In a pan add butter and water. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs and stir until is smooth. Spray a large cookie sheet and spread dough. Bake at 400 for 25 minutes.
In a bowl, mix cream cheese with 3 Tb. milk. Beat until smooth. In another bowl, beat pudding and 3 cups milk. Mix the two bowls together and fold in Cool Whip. Spread over crust and drizzle with warmed Mrs. Richardson's Hot Fudge Topping across top.
Apple Spice Cake
1 spice cake mix
1/2 cup Egg Beaters (egg whites)
1 can apple pie filling
Mix ingredients together. Pour into greased bundt pan. Bake at 350 for 45 min.
Glaze:
3 Tb. fat free evaporated milk
1 cup white chocolate chips
1/2 tsp. cinnamon
Bring evaporated milk just to a boil. Remove from heat and stir in white chocolate chips and cinnamon. Stir until smooth.
Cake variations:
White cake with blueberry pie filling
Chocolate cake with cherry pie filling
Yellow cake with peach pie filling and 1 tsp. almond extract
1/2 cup Egg Beaters (egg whites)
1 can apple pie filling
Mix ingredients together. Pour into greased bundt pan. Bake at 350 for 45 min.
Glaze:
3 Tb. fat free evaporated milk
1 cup white chocolate chips
1/2 tsp. cinnamon
Bring evaporated milk just to a boil. Remove from heat and stir in white chocolate chips and cinnamon. Stir until smooth.
Cake variations:
White cake with blueberry pie filling
Chocolate cake with cherry pie filling
Yellow cake with peach pie filling and 1 tsp. almond extract
Savory Sausage Stuffing
1/2 cup chopped onion
1 cup finely diced celery
1 (8 oz.) can mushrooms, undrained
12 cups bread, broken
1/2 lbs. sausage, cooked and drained
3/4 tsp. salt
1/2 tsp. pepper
2 Tbs. finely chopped fresh sage (2 tsp. dried)
Cook sausage. Remove oil. Saute onion and celery in olive oil. Add mushrooms and mix with bread. Add sausage and sage.
1 cup finely diced celery
1 (8 oz.) can mushrooms, undrained
12 cups bread, broken
1/2 lbs. sausage, cooked and drained
3/4 tsp. salt
1/2 tsp. pepper
2 Tbs. finely chopped fresh sage (2 tsp. dried)
Cook sausage. Remove oil. Saute onion and celery in olive oil. Add mushrooms and mix with bread. Add sausage and sage.
Pizza Dough
1 1/2 cups warm water
1 pkg. yeast or 1 Tb. yeast- dissolve in water
1 tsp. salt
1 Tb. sugar
2 Tb. oil
3 1/2 - 4 cups flour
Let rise for 1 1/2 - 2 hours.
Bake 450 for 5 min.
1 pkg. yeast or 1 Tb. yeast- dissolve in water
1 tsp. salt
1 Tb. sugar
2 Tb. oil
3 1/2 - 4 cups flour
Let rise for 1 1/2 - 2 hours.
Bake 450 for 5 min.
Tortilla Soup
From Traci Underwood
1 Tb. butter
1/2 onion, diced
1/4 cup diced green chilies
1 large tomato, diced
1 garlic clove, chopped
1 cup cooked chicken, diced
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black powder
1/8 bunch cilantro, chopped
1 49 oz can chicken broth
1/2 cup dry masa
Garnish:
Cheddar cheese
sour cream
tortilla chips
1 cup coarsely diced avocado
Melt butter in a stock pot. Add onions, garlic and black pepper. Stir and cook until transparent. add chilies and rest of herbs and spices. Add tomatoes, chicken and chicken broth. Simmer for 15 minutes. Mix in masa. Whip until lumps are gone. Cook til thick.
1 Tb. butter
1/2 onion, diced
1/4 cup diced green chilies
1 large tomato, diced
1 garlic clove, chopped
1 cup cooked chicken, diced
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black powder
1/8 bunch cilantro, chopped
1 49 oz can chicken broth
1/2 cup dry masa
Garnish:
Cheddar cheese
sour cream
tortilla chips
1 cup coarsely diced avocado
Melt butter in a stock pot. Add onions, garlic and black pepper. Stir and cook until transparent. add chilies and rest of herbs and spices. Add tomatoes, chicken and chicken broth. Simmer for 15 minutes. Mix in masa. Whip until lumps are gone. Cook til thick.
Cherry Chocolate Cake
From Tiffany Madsen
1 box Devil's Food cake (with pudding)
2 eggs
1 tsp. almond extract
1 20 oz. can cherry pie filling
Mix by hand and pour into a sprayed jelly roll pan. Bake 350 for 20 minutes.
Frosting:
3 cup sugar
6 Tb. butter
1/2 cup milk
melt in a sauce pan and boil for 1 minute. Add 2 cups chocolate chips or 1 large Hershey's Symphony chocolate bar. Pour over cooled cake.
1 box Devil's Food cake (with pudding)
2 eggs
1 tsp. almond extract
1 20 oz. can cherry pie filling
Mix by hand and pour into a sprayed jelly roll pan. Bake 350 for 20 minutes.
Frosting:
3 cup sugar
6 Tb. butter
1/2 cup milk
melt in a sauce pan and boil for 1 minute. Add 2 cups chocolate chips or 1 large Hershey's Symphony chocolate bar. Pour over cooled cake.
Oreo Cookies
1 Devil's Food cake mix
1/4 cup water
1/4 cup oil
1 egg
Mix and roll into small balls. Bake at 350 for 10 minutes.
Filling:
1 8 oz. cream cheese
When cookies are cooled, frost with cream cheese and cover with second cookie.
1/4 cup water
1/4 cup oil
1 egg
Mix and roll into small balls. Bake at 350 for 10 minutes.
Filling:
1 8 oz. cream cheese
When cookies are cooled, frost with cream cheese and cover with second cookie.
Mrs. Field's Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla
1 1/2 cup flour
1 tsp. soda
1/2 tsp. salt
1 cup chocolate chips
1 cup semi-sweet chocolate chips
2 cups chopped pecans
Mix. Press batter into a 1/4 measuring cup. Remove and place on cookie sheet. Bake at 325 on the top rack for 15 minutes.
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla
1 1/2 cup flour
1 tsp. soda
1/2 tsp. salt
1 cup chocolate chips
1 cup semi-sweet chocolate chips
2 cups chopped pecans
Mix. Press batter into a 1/4 measuring cup. Remove and place on cookie sheet. Bake at 325 on the top rack for 15 minutes.
Chicken Marinade
From Kristi Hamilton
3 lb. chicken
1/4 cup soy sauce
1/4 cup pineapple juice
1/3 cup brown sugar
1/2 tsp. ginger powder
1/4 cup vegetable oil
3 lb. chicken
1/4 cup soy sauce
1/4 cup pineapple juice
1/3 cup brown sugar
1/2 tsp. ginger powder
1/4 cup vegetable oil
Easy Salsa
1 can black beans
6 roma tomatoes, chopped
1 green pepper, diced
1 avocado, chunked
1 can corn, drained
1/2 jalapeno, minced
1/2 bunch cilantro, chopped
1/2 bottle Zesty Italian dressing
Juice of 1 lime
Mix. Serve with tortilla chips.
6 roma tomatoes, chopped
1 green pepper, diced
1 avocado, chunked
1 can corn, drained
1/2 jalapeno, minced
1/2 bunch cilantro, chopped
1/2 bottle Zesty Italian dressing
Juice of 1 lime
Mix. Serve with tortilla chips.
Asian Salad
From Jen Gladwell
1 head cabbage diced small
3 green onion
1 pk. chicken flavor ramen noodles
2.5 oz. silvered almonds, broiled
chicken, cooked and chopped
Dressing:
1/4 cup sugar
1/3 cup olive oil
2-3 Tb. red wine vinegar
1/8 tsp. salt
1 packet chicken ramon noodle spices
1 head cabbage diced small
3 green onion
1 pk. chicken flavor ramen noodles
2.5 oz. silvered almonds, broiled
chicken, cooked and chopped
Dressing:
1/4 cup sugar
1/3 cup olive oil
2-3 Tb. red wine vinegar
1/8 tsp. salt
1 packet chicken ramon noodle spices
Black Bean Dip
2 cans of black beans
4 Tb. salsa
1 cup sour cream
2 cups cheese
1/2 onion, chopped
1/2 jalapeno, diced
Mix. Top with cheese. Bake 325 for 20 minutes.
Serve with tortilla chips.
4 Tb. salsa
1 cup sour cream
2 cups cheese
1/2 onion, chopped
1/2 jalapeno, diced
Mix. Top with cheese. Bake 325 for 20 minutes.
Serve with tortilla chips.
Christmas Raspberry Crunch
2 cups crushed pretzels
3 Tb. sugar
1/2 cup margarine
1 8 oz. pkg. cream cheese, softened
1 cup sugar
1 12 oz. carton Cool Whip
1 16 oz. can crushed pineapple, drained and pat dry
1 6 oz. pkg. raspberry jello
3 cups boiling water
1 10 oz. pkg. frozen raspberries
Preheat oven to 400. Crush pretzels with rolling pin. Mix with sugar and melted butter. Press into the bottom of a 9x13 inch baking pan. Bake 5 min. Cool.
Beat cream cheese and sugar til fluffy. Mix in Cool Whip topping. Fold in drained pineapple.
Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Mix in frozen raspberries. Place in refrigerator until syrupy. Pour over cream cheese layer.
Refrigerate until set.
3 Tb. sugar
1/2 cup margarine
1 8 oz. pkg. cream cheese, softened
1 cup sugar
1 12 oz. carton Cool Whip
1 16 oz. can crushed pineapple, drained and pat dry
1 6 oz. pkg. raspberry jello
3 cups boiling water
1 10 oz. pkg. frozen raspberries
Preheat oven to 400. Crush pretzels with rolling pin. Mix with sugar and melted butter. Press into the bottom of a 9x13 inch baking pan. Bake 5 min. Cool.
Beat cream cheese and sugar til fluffy. Mix in Cool Whip topping. Fold in drained pineapple.
Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Mix in frozen raspberries. Place in refrigerator until syrupy. Pour over cream cheese layer.
Refrigerate until set.
Blueberry Salad
6 oz. raspberry jello
2 cup boling water
Mix.
Add:
1 1/2- 2 cups frozen blueberries
1 cup chopped celery
1 cup crushed pineapple with juice
1 cup broken pecans (toasted)
Let jello set til jelled. Layer jello and 1 container of Cool Whip in a glass bowl. Refrigerate. (Best eaten right after it's made so the nuts don't get soggy.)
2 cup boling water
Mix.
Add:
1 1/2- 2 cups frozen blueberries
1 cup chopped celery
1 cup crushed pineapple with juice
1 cup broken pecans (toasted)
Let jello set til jelled. Layer jello and 1 container of Cool Whip in a glass bowl. Refrigerate. (Best eaten right after it's made so the nuts don't get soggy.)
Cafe Rio Dressing
3 tomatillos, quartered
1 bunch cilantro
3 cup mayonnaise
1/3 cup buttermilk
1 pkg. buttermilk ranch packet
1/4 tsp. crushed cayenne pepper
Blend in blender until smooth.
1 bunch cilantro
3 cup mayonnaise
1/3 cup buttermilk
1 pkg. buttermilk ranch packet
1/4 tsp. crushed cayenne pepper
Blend in blender until smooth.
Death by Chocolate Cake
1 chocolate cake mix
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 small pkg. instant chocolate pudding
1 -2 cups semi sweet chocolate chips.
Preheat oven to 350. Beat eggs, sour cream, water and oil together in a large bowl. Add cake mix and pudding mix. Stir in chocolate chips. Place in a sprayed and floured bundt pan. Bake for 45 - 55 minutes or until a fork comes out clean. Cool in cake pan. When cool, remove and dust with powdered sugar.
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 small pkg. instant chocolate pudding
1 -2 cups semi sweet chocolate chips.
Preheat oven to 350. Beat eggs, sour cream, water and oil together in a large bowl. Add cake mix and pudding mix. Stir in chocolate chips. Place in a sprayed and floured bundt pan. Bake for 45 - 55 minutes or until a fork comes out clean. Cool in cake pan. When cool, remove and dust with powdered sugar.
Dad's Chocolate Chip Cookies
2 cups butter, softened
2 cups sugar
2 tsp. vanilla
4 eggs
Cream.
Add:
4 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
1 bag milk chocolate chips (I love the larger Ghirardelli chips)
Mix. Bake at 35o for 10 minutes or until golden brown.
2 cups sugar
2 tsp. vanilla
4 eggs
Cream.
Add:
4 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
1 bag milk chocolate chips (I love the larger Ghirardelli chips)
Mix. Bake at 35o for 10 minutes or until golden brown.
Vanilla Fruit Salad
1 large pkg. sugar free vanilla instant pudding
2 cups buttermilk
Whisk together and let set. Pudding with be very thick.
Add:
1 8 oz. tub Cool Whip.
Fold in.
Add:
2 bananas, sliced
1 apple, diced
1 orange, peeled and chopped
1/2 bag frozen fruit (I usually use pineapple, grapes, peach and strawberry mix)
Mix and refrigerate until served.
Note: After frozen fruit melts, the salad becomes a bit watery. Best to use when fresh. It does not save well.
2 cups buttermilk
Whisk together and let set. Pudding with be very thick.
Add:
1 8 oz. tub Cool Whip.
Fold in.
Add:
2 bananas, sliced
1 apple, diced
1 orange, peeled and chopped
1/2 bag frozen fruit (I usually use pineapple, grapes, peach and strawberry mix)
Mix and refrigerate until served.
Note: After frozen fruit melts, the salad becomes a bit watery. Best to use when fresh. It does not save well.
Red Wine Vinegar Poppy Seed Dressing
3/4 cup red wine vinegar
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard
Put all ingredients in a blender and puree.
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard
Put all ingredients in a blender and puree.
Crasin Spinach Salad
1 bag spinach
1 small container mushrooms, sliced
1 carrot, peeled and chopped
3 Roma tomatoes, cut into eights
1/2 green bell pepper, diced
1 cup mozzarella cheese
1/2 bag Ocean Spray Craisins
Toss spinach and vegetables. Place cheese and craisins on top.
Serve with Red Wine Vinegar Poppy Seed Dressing:
Red Wine Poppy Seed Dressing:
3/4 cup red wine vinegar
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard
Put all ingredients in a blender and puree.
1 small container mushrooms, sliced
1 carrot, peeled and chopped
3 Roma tomatoes, cut into eights
1/2 green bell pepper, diced
1 cup mozzarella cheese
1/2 bag Ocean Spray Craisins
Toss spinach and vegetables. Place cheese and craisins on top.
Serve with Red Wine Vinegar Poppy Seed Dressing:
Red Wine Poppy Seed Dressing:
3/4 cup red wine vinegar
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard
Put all ingredients in a blender and puree.
Lemon Poppy Seed Bundt Cake
1 yellow cake mix
1 small pkg. instant lemon pudding
4 eggs
2/3 cups oil
3/4 cup water
2 Tb. poppy seeds
Mix at a low speed, then turn to high and beat for 10 minutes. Pour into a sprayed bundt pan. Bake at 350 for 35 minutes. Removed cooled cake and cover with icing.
Icing:
1 cup powdered sugar
Juice of two lemons
Mix and spread on cake while still hot
1 small pkg. instant lemon pudding
4 eggs
2/3 cups oil
3/4 cup water
2 Tb. poppy seeds
Mix at a low speed, then turn to high and beat for 10 minutes. Pour into a sprayed bundt pan. Bake at 350 for 35 minutes. Removed cooled cake and cover with icing.
Icing:
1 cup powdered sugar
Juice of two lemons
Mix and spread on cake while still hot
Pizza Popover
2 lbs. hamburger
1 onion, chopped.
Brown together.
Add:
1 quart spaghetti sauce
In a 9x13 inch baking dish, add meat and sauce. Top with 2 cups cheddar cheese.
In a separate bowl mix:
4 eggs
2 cups milk
2 Tb. oil
Stir and add:
2 cups flour
1/2 tsp. salt.
Pour over meat and cheese.
Bake 375 for 40 minutes.
1 onion, chopped.
Brown together.
Add:
1 quart spaghetti sauce
In a 9x13 inch baking dish, add meat and sauce. Top with 2 cups cheddar cheese.
In a separate bowl mix:
4 eggs
2 cups milk
2 Tb. oil
Stir and add:
2 cups flour
1/2 tsp. salt.
Pour over meat and cheese.
Bake 375 for 40 minutes.
Banana Cream Pie
1 baked deep shell pie crust
2 cups milk
2 Tb. and 2 tsp. flour
2 Tb. and 2 tsp. cornstarch
1/2 cup and 2 Tb. and 2 tsp. sugar
3 specs salt (thumb and pointer finger pinches)
3 egg yolks, beaten
1/2 tsp. vanilla
2 bananas, sliced
Mix sugar, cornstarch, flour and salt in a separate bowl. In a sauce pan slowly heat milk on medium heat. Scald milk and slowly blend in sugar mixture. Stir constantly with a whisk until thickens (takes about 10 minutes). Add egg yolks and cook 2 to 3 minutes, stirring constantly. Remove from heat and add vanilla. Slice banana and place on the bottom of cooked pie shell. Pour in filling. Cool. Serve with whipped cream or Cool Whip.
For Coconut Cream Pie, add 1/2 cup coconut to filling instead of bananas.
2 cups milk
2 Tb. and 2 tsp. flour
2 Tb. and 2 tsp. cornstarch
1/2 cup and 2 Tb. and 2 tsp. sugar
3 specs salt (thumb and pointer finger pinches)
3 egg yolks, beaten
1/2 tsp. vanilla
2 bananas, sliced
Mix sugar, cornstarch, flour and salt in a separate bowl. In a sauce pan slowly heat milk on medium heat. Scald milk and slowly blend in sugar mixture. Stir constantly with a whisk until thickens (takes about 10 minutes). Add egg yolks and cook 2 to 3 minutes, stirring constantly. Remove from heat and add vanilla. Slice banana and place on the bottom of cooked pie shell. Pour in filling. Cool. Serve with whipped cream or Cool Whip.
For Coconut Cream Pie, add 1/2 cup coconut to filling instead of bananas.
Corn Dogs
1 egg, beaten
1 cup milk
1/2 cup cornmeal
1/3 tsp. salt
1 cup flour
1 tsp. baking powder
1 Tb. sugar
Mix.
Cook 20 hot dog and dry.
Dip in batter. Fry (375 degrees) til brown.
1 cup milk
1/2 cup cornmeal
1/3 tsp. salt
1 cup flour
1 tsp. baking powder
1 Tb. sugar
Mix.
Cook 20 hot dog and dry.
Dip in batter. Fry (375 degrees) til brown.
Hot Fudge Pudding Cake
1 1/2 cup sugar
2 cups flour
6 Tb. cocoa
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
2/3 cup butter, melted
3 tsp. vanilla
Mix and spread into a 9x13 inch pan.
Sauce:
1 cup sugar
1 cup brown sugar
8 Tb. cocoa
2 1/2 hot water
Mix and pour sauce over top. DO NOT STIR! Bake at 350 for 40 minutes. Serve with vanilla ice cream.
2 cups flour
6 Tb. cocoa
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
2/3 cup butter, melted
3 tsp. vanilla
Mix and spread into a 9x13 inch pan.
Sauce:
1 cup sugar
1 cup brown sugar
8 Tb. cocoa
2 1/2 hot water
Mix and pour sauce over top. DO NOT STIR! Bake at 350 for 40 minutes. Serve with vanilla ice cream.
Banana Bread
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/6 cup shortening
1 cup sugar
2 eggs, beaten
1 cup mashed bananas (about 3 large bananas)
Cream shortening and sugar. Add eggs. Sift flour, baking powder, soda and salt. Slowly add flour mix and bananas.
Pour into a sprayed loaf pan. Bake at 350 for 1 hour.
2 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/6 cup shortening
1 cup sugar
2 eggs, beaten
1 cup mashed bananas (about 3 large bananas)
Cream shortening and sugar. Add eggs. Sift flour, baking powder, soda and salt. Slowly add flour mix and bananas.
Pour into a sprayed loaf pan. Bake at 350 for 1 hour.
Mexican Chicken Bake
6 cooked chicken breasts, cubed or shredded
1 onion
1 green bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can Ro-tel tomatoes and chillies
1 can diced green chilies
5 tortillas, cut into bite size pieces
2 cups cheddar cheese
Combine all ingredients and pour into a sprayed 9x13 pan. Top with extra cheese. Bake at 350 for 30-40 minutes, or until middle is hot and bubbly.
1 onion
1 green bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can Ro-tel tomatoes and chillies
1 can diced green chilies
5 tortillas, cut into bite size pieces
2 cups cheddar cheese
Combine all ingredients and pour into a sprayed 9x13 pan. Top with extra cheese. Bake at 350 for 30-40 minutes, or until middle is hot and bubbly.
Peanut Butter Kiss Cookies
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
Hersheys Kisses, 1 for each cookie
Pre-Heat oven to 375°F.
Cream together butter, both sugars and peanut butter. Add 1 egg and vanilla. Add flour, baking soda and salt.
Form in walnut size balls. Roll in white sugar and place them on a cookie sheet.
Bake for 8 to 10 minutes. Press Hershey Kiss into each cookie when fresh out of the oven.
Makes about 2 1/2 dozen.
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
Hersheys Kisses, 1 for each cookie
Pre-Heat oven to 375°F.
Cream together butter, both sugars and peanut butter. Add 1 egg and vanilla. Add flour, baking soda and salt.
Form in walnut size balls. Roll in white sugar and place them on a cookie sheet.
Bake for 8 to 10 minutes. Press Hershey Kiss into each cookie when fresh out of the oven.
Makes about 2 1/2 dozen.
Coconut Pecan Bread
4 eggs
2 cup sugar
1 cup oil
2 tsp. coconut extract
Mix.
Add:
3 cups flour
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
Mix.
Add:
1 cup buttermilk
1 cup coconut
1 cup chopped pecans
Bake at 325 for 45 minutes or until bread is firm in the middle. Cover with glaze.
Glaze:
1 cup sugar
1/4 cup water
1 Tb. butter
1 tsp. coconut extract.
In a sauce pan, bring all ingredient to a boil and cool slightly. Brush on hot bread.
Makes TWO loaves.
2 cup sugar
1 cup oil
2 tsp. coconut extract
Mix.
Add:
3 cups flour
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
Mix.
Add:
1 cup buttermilk
1 cup coconut
1 cup chopped pecans
Bake at 325 for 45 minutes or until bread is firm in the middle. Cover with glaze.
Glaze:
1 cup sugar
1/4 cup water
1 Tb. butter
1 tsp. coconut extract.
In a sauce pan, bring all ingredient to a boil and cool slightly. Brush on hot bread.
Makes TWO loaves.
Cauliflower Cheese Soup
1 med. head cauliflower, cut up into small pieces, cooked til tender and drained
1/4 cup butter or margarine
2/3 cup chopped onion
1/2 cup flour
2 can chicken broth
2 cups half & half (fat free)
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1 cup cheddar cheese, grated
Melt butter, add onion and cook until tender. Blend in flour and cook for 2 minutes. Add chicken broth. Cook, stirring constantly, until it boils. Add half & half, Worcestershire sauce and salt. Add cooked cauliflower and head. Add cheese.
1/4 cup butter or margarine
2/3 cup chopped onion
1/2 cup flour
2 can chicken broth
2 cups half & half (fat free)
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1 cup cheddar cheese, grated
Melt butter, add onion and cook until tender. Blend in flour and cook for 2 minutes. Add chicken broth. Cook, stirring constantly, until it boils. Add half & half, Worcestershire sauce and salt. Add cooked cauliflower and head. Add cheese.
Boston Clam Chowder
3 cans chopped clams (save juice)
1 cup onion, finely diced
1/2 tsp. pepper
1 bottle clam juice
1 cup celery, finely diced
2 cups potatoes, diced
1 1/2 tsp salt
1 Tb. red wine vinegar
3/4 cup margarine
3/4 cup flour
1 cup milk
2 cups half & half (fat free)
Drain juice off clams and pour over vegetables in a sauce pan. Add bottle of clam juice. Add water to barely cover vegetables. Cover and simmer over medium heat for 20 minutes or until potatoes are tender. In another pan, melt margarine and blend in flour. Stir constantly. When thick, add milk and half & half. Add undrained vegetables, clams and red wine vinegar. Heat. Add salt and pepper to taste.
1 cup onion, finely diced
1/2 tsp. pepper
1 bottle clam juice
1 cup celery, finely diced
2 cups potatoes, diced
1 1/2 tsp salt
1 Tb. red wine vinegar
3/4 cup margarine
3/4 cup flour
1 cup milk
2 cups half & half (fat free)
Drain juice off clams and pour over vegetables in a sauce pan. Add bottle of clam juice. Add water to barely cover vegetables. Cover and simmer over medium heat for 20 minutes or until potatoes are tender. In another pan, melt margarine and blend in flour. Stir constantly. When thick, add milk and half & half. Add undrained vegetables, clams and red wine vinegar. Heat. Add salt and pepper to taste.
Green Chicken Enchiladas
2 cans cream of chicken soup
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas
Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.
Optional: 1 can of black beans, drained. Place in tortillas when filling.
1 can green chilies, diced
2 cans green enchilada sauce
1 cups grated cheddar cheese
5 chicken breasts, cooked and shredded
7 flour tortillas
Mix soup, chilies and 1 can of enchilada sauce in a bowl. In a sprayed 9x13 inch pan, put a small amount of soup mixture to cover bottom. Fill tortillas with soup mixture, chicken and cheese. Roll and place in pan. Repeat until all tortillas are filled. Pour remaining soup mixture over the top. Pour 2nd can of green enchilada sauce on top. Cover with cheese. Bake at 350 for 35 minutes or until sauce is bubbly.
Optional: 1 can of black beans, drained. Place in tortillas when filling.
Sweet Potato Souffle
3 cups mashed sweet potatoes, drained
3/4 stick margarine, melted
1 cup sugar
1/2 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
1/3 tsp. nutmeg
1/3 cup milk
Topping:
1 cup brown sugar
1 cup pecans
1/3 cup flour
1/4 cup margarine, melted
Preheat oven to 350. Mix all ingredient with a hand mixer and pour into a sprayed 9x13 inch pan. Combine all the topping ingredients and sprinkle over sweet potato mixture. Bake for 30 min.
3/4 stick margarine, melted
1 cup sugar
1/2 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
1/3 tsp. nutmeg
1/3 cup milk
Topping:
1 cup brown sugar
1 cup pecans
1/3 cup flour
1/4 cup margarine, melted
Preheat oven to 350. Mix all ingredient with a hand mixer and pour into a sprayed 9x13 inch pan. Combine all the topping ingredients and sprinkle over sweet potato mixture. Bake for 30 min.
Chocolate Frosting
1/4 cup butter, creamed
dash salt
3 cups powdered sugar
1 tsp. vanilla
3 Tb. milk
3 Tb. cocoa
Add milk if too thick or powdered sugar if too thin.
dash salt
3 cups powdered sugar
1 tsp. vanilla
3 Tb. milk
3 Tb. cocoa
Add milk if too thick or powdered sugar if too thin.
Pumpkin Bread
4 eggs
2 cups sugar
2 cups pumpkin
1 cup oil
Mix.
Add:
2 cups flour
1/2 tsp. salt
2 tsp. soda
2 tsp. cinnamon
Pour into TWO bread pans or 9x13 glass baking dish. Bake at 350 for 40 min. Frosting for 9x13 inch pan.
Frosting:
1 lb. powdered sugar
1 tsp. vanilla
1 cube margarine
8 oz. cream cheese
Mix with hand mixer. Spread over cooled bread.
2 cups sugar
2 cups pumpkin
1 cup oil
Mix.
Add:
2 cups flour
1/2 tsp. salt
2 tsp. soda
2 tsp. cinnamon
Pour into TWO bread pans or 9x13 glass baking dish. Bake at 350 for 40 min. Frosting for 9x13 inch pan.
Frosting:
1 lb. powdered sugar
1 tsp. vanilla
1 cube margarine
8 oz. cream cheese
Mix with hand mixer. Spread over cooled bread.
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar or 1 cup Splenda
1 egg, lightly beaten
1/3 cup butter, melted
2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
OR
Bake in a 8x8 glass baking dish at 350 for 25 min.
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar or 1 cup Splenda
1 egg, lightly beaten
1/3 cup butter, melted
2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
OR
Bake in a 8x8 glass baking dish at 350 for 25 min.
Sweet and Sour Chicken
6 frozen chicken breasts
1/2 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tb. white vinegar
2 Tb. Worcestershire sauce
4 Tb. soy sauce
Place chicken in crockpot. Combine all other ingredients. Cook on high for 5 hours. Serve over brown rice.
1/2 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tb. white vinegar
2 Tb. Worcestershire sauce
4 Tb. soy sauce
Place chicken in crockpot. Combine all other ingredients. Cook on high for 5 hours. Serve over brown rice.
Creamy Italian Chicken
6 frozen chicken breasts
1 packet Italian dressing
1 large can cream of chicken soup
8 oz. cream cheese
Add frozen chicken to crockpot. Mix dressing, soup and cream cheese until smooth. Pour over chicken. Cook on high for 5 hours.
Serve over rice.
1 packet Italian dressing
1 large can cream of chicken soup
8 oz. cream cheese
Add frozen chicken to crockpot. Mix dressing, soup and cream cheese until smooth. Pour over chicken. Cook on high for 5 hours.
Serve over rice.
Creamy Pumpkin Pie
1 1/4 cups cold milk
1 cup canned pumpkin
2 pkg. (4 serving size) Jell-O Cheesecake Flavored Instant Pudding
1 tsp. pumpkin pie spice
1 tub (8 oz) Cool Whip
1 graham cracker crust
Streusel topping (recipe follows)
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with a wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Place in fridge. Add Streusel Topping just before serving. Add remaining Cool Whip if desired.
Streusel Topping:
Mix 1/2 cup chopped walnuts, 2 Tb. brown sugar and 1 Tb. butter in a small microwavable bowl. Microwave on high for 2 1/2 minutes or until bubbly, stirring once. Cool.
1 cup canned pumpkin
2 pkg. (4 serving size) Jell-O Cheesecake Flavored Instant Pudding
1 tsp. pumpkin pie spice
1 tub (8 oz) Cool Whip
1 graham cracker crust
Streusel topping (recipe follows)
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with a wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Place in fridge. Add Streusel Topping just before serving. Add remaining Cool Whip if desired.
Streusel Topping:
Mix 1/2 cup chopped walnuts, 2 Tb. brown sugar and 1 Tb. butter in a small microwavable bowl. Microwave on high for 2 1/2 minutes or until bubbly, stirring once. Cool.
Chocolate Triple Layer Pie
2 1/2 cups cold milk
1 large pkg. sugar free Chocolate Instant Pudding
1 Oreo pie crust
1 tub Cool Whip
Mix pudding with milk. Mixture will be thick. Spread a small layer on bottom of pie crust. Add 3/4 tub of Cool Whip to pudding. Mix and pour on top of pudding layer in crust. Top with remaining Cool Whip.
1 large pkg. sugar free Chocolate Instant Pudding
1 Oreo pie crust
1 tub Cool Whip
Mix pudding with milk. Mixture will be thick. Spread a small layer on bottom of pie crust. Add 3/4 tub of Cool Whip to pudding. Mix and pour on top of pudding layer in crust. Top with remaining Cool Whip.
Derby Pie
1/2 cup flour
1 cup sugar
2 eggs
1/4 cup butter melted
1 cup chopped walnuts
1 cup chocolate chips
1 tsp. vanilla
1 unbaked pie shell
Mix all ingredients and pour into unbaked pie shell. Bake 30 min at 350. Serve with whipping cream or vanilla ice cream.
1 cup sugar
2 eggs
1/4 cup butter melted
1 cup chopped walnuts
1 cup chocolate chips
1 tsp. vanilla
1 unbaked pie shell
Mix all ingredients and pour into unbaked pie shell. Bake 30 min at 350. Serve with whipping cream or vanilla ice cream.
Buttermilk Pancakes
1 1/2 cups buttermilk
1/2 cup milk
2 eggs
4 Tb. oil
Mix
Add:
2 cups flour
4 Tb. sugar
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
Makes light and fluffy pancakes or waffles.
1/2 cup milk
2 eggs
4 Tb. oil
Mix
Add:
2 cups flour
4 Tb. sugar
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
Makes light and fluffy pancakes or waffles.
Thanksgiving Stuffing
2 pkg. bulk sausage
1 whole stalk celery
1 large onion
Brown
Add:
1 cup margarine
2 cups water
4 chicken bouillon cubes
Simmer 30 min.
Cut 4 loaves of bread into bite size pieces and place in a large bowl.
Add to bread:
3 tsp. ground sage
2 tsp. ground thyme
2 tsp. ground pepper
Toss bread.
Add meat mixture to bread and stir. Place in a large baking dish.
Bake 325 until hot.
1 whole stalk celery
1 large onion
Brown
Add:
1 cup margarine
2 cups water
4 chicken bouillon cubes
Simmer 30 min.
Cut 4 loaves of bread into bite size pieces and place in a large bowl.
Add to bread:
3 tsp. ground sage
2 tsp. ground thyme
2 tsp. ground pepper
Toss bread.
Add meat mixture to bread and stir. Place in a large baking dish.
Bake 325 until hot.
Grandma's Baked Beans
4 (15 1/2 oz.) cans pork and beans
1 large onion, chopped
1 lb. hamburger
1 cup ketchup
2 Tb. Worcestershire sauce
2 Tb.white vinegar
1/2 lb. bacon, cooked and crumbled
Brown hamburger and onion. Add other ingredients in a large pan or crockpot. Heat until hot and bubbly.
1 large onion, chopped
1 lb. hamburger
1 cup ketchup
2 Tb. Worcestershire sauce
2 Tb.white vinegar
1/2 lb. bacon, cooked and crumbled
Brown hamburger and onion. Add other ingredients in a large pan or crockpot. Heat until hot and bubbly.
Sour Cream Potatoes
1 pint sour cream
32 oz. shredded frozen hash browns
1 12 oz. package bacon cooked and crumbled
2 cans cream of chicken soup
1 Tb. chopped dry onion (add water and rehydrate in the microwave, then drain water)
1 1/2 tsp. dried parsley
2 cups cheddar cheese
1 tsp. garlic pepper
Mix all the ingredients and put in a sprayed 9 X 13 inch baking dish. Bake @350 for 45 min.
32 oz. shredded frozen hash browns
1 12 oz. package bacon cooked and crumbled
2 cans cream of chicken soup
1 Tb. chopped dry onion (add water and rehydrate in the microwave, then drain water)
1 1/2 tsp. dried parsley
2 cups cheddar cheese
1 tsp. garlic pepper
Mix all the ingredients and put in a sprayed 9 X 13 inch baking dish. Bake @350 for 45 min.
Bean Dip
1 can fat free refried beans
1 can Rotel tomatoes (mild)
1 can (4 oz.) diced green chilies
Mix three ingredients in a microwave safe bowl and add cheddar cheese. Cover and cook five minutes in the microwave. On top add more cheese, chopped fresh tomatoes, sour cream and cilantro. Serve with chips or use as a filling in burritos.
1 can Rotel tomatoes (mild)
1 can (4 oz.) diced green chilies
Mix three ingredients in a microwave safe bowl and add cheddar cheese. Cover and cook five minutes in the microwave. On top add more cheese, chopped fresh tomatoes, sour cream and cilantro. Serve with chips or use as a filling in burritos.
Mexican Pulled Pork
1 med onion coarsely chopped
1 boneless pork shoulder roast (3 1/2 lbs.)
1 med red bell pepper
1 med green bell pepper
1 can (14.5 oz.) jalapeno flavored diced tomatoes
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
a few shakes of crushed red pepper
2 jars (4 oz). diced green chilies
1 can (11 oz.) corn kernels
Flour tortillas
In the bottom of the crock pot add bell peppers and onion. Place pork roast on top. In a bowl mix seasons and tomatoes. Pour over roast. Add chilies and corn on top. Cook on high for 5 hours. Cut roast into thick pieces and continue to cook. Put meat in flour tortillas and top with tomatoes, sour cream, salsa, cilantro, black beans, cheese, etc. (Makes a full crock pot of meat.)
1 boneless pork shoulder roast (3 1/2 lbs.)
1 med red bell pepper
1 med green bell pepper
1 can (14.5 oz.) jalapeno flavored diced tomatoes
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
a few shakes of crushed red pepper
2 jars (4 oz). diced green chilies
1 can (11 oz.) corn kernels
Flour tortillas
In the bottom of the crock pot add bell peppers and onion. Place pork roast on top. In a bowl mix seasons and tomatoes. Pour over roast. Add chilies and corn on top. Cook on high for 5 hours. Cut roast into thick pieces and continue to cook. Put meat in flour tortillas and top with tomatoes, sour cream, salsa, cilantro, black beans, cheese, etc. (Makes a full crock pot of meat.)
Sugar Cookies
From Ashlee Millar
1 1/2 cup powder sugar
1 cup butter, soften
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cup Flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix together and refrigerate for 2 hours. bake 375 for 6 min.
Frosting:
1/4-1/2 cup cream cheese
2 Tbs. soften butter
1/2 cup cream
Powdered sugar (enough to thicken)
Lemon or Almond extract to taste
1 1/2 cup powder sugar
1 cup butter, soften
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cup Flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix together and refrigerate for 2 hours. bake 375 for 6 min.
Frosting:
1/4-1/2 cup cream cheese
2 Tbs. soften butter
1/2 cup cream
Powdered sugar (enough to thicken)
Lemon or Almond extract to taste
Chocolate Filled Bars
From Ashlee Millar
Filling:
1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 Tb. butter
1/2 tsp. salt
Melt all filling ingredients together on low and then add:
2 tsp. vanilla
Cookie
1 cup butter
2 eggs
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 1/2 cup flour
1 tsp. soda
1 tsp. salt
3 cup oats
Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.
Filling:
1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 Tb. butter
1/2 tsp. salt
Melt all filling ingredients together on low and then add:
2 tsp. vanilla
Cookie
1 cup butter
2 eggs
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 1/2 cup flour
1 tsp. soda
1 tsp. salt
3 cup oats
Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.
Oatmeal Muffins
1 egg
1 cup buttermilk
3/4 cup brown sugar
1/2 cup oil
Mix
1 cup quick oats
1 cup Flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Don't over stir batter, should be lumpy. Bake @ 400 for 10 min.
1 cup buttermilk
3/4 cup brown sugar
1/2 cup oil
Mix
1 cup quick oats
1 cup Flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Don't over stir batter, should be lumpy. Bake @ 400 for 10 min.
Scotcharoos
From Ashlee Millar
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cup Rice Krispies
1 cup butterscotch chips
1 cup milk chocolate chips
Combine sugar and corn syrup in sauce pan. Cook until mixture comes to a boil. Remove from heat and stir in the peanut butter until melted. Stir in Rice Krispies and press into buttered 9x13 pan. Frost with chocolate and butterscotch chips that have been melted together.
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cup Rice Krispies
1 cup butterscotch chips
1 cup milk chocolate chips
Combine sugar and corn syrup in sauce pan. Cook until mixture comes to a boil. Remove from heat and stir in the peanut butter until melted. Stir in Rice Krispies and press into buttered 9x13 pan. Frost with chocolate and butterscotch chips that have been melted together.
White Bean Chicken Chili
1/2 stick of butter
1/3 cup flour
1 1/2 cups chicken broth (I use 1 can of chicken broth)
2 cups half and half (nonfat)
1 3/4 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 tsp. pepper
2 (4oz.) cans diced green chilies OR 1 large can diced green chilies (7 oz.)
6 cooked/shredded or chopped chicken breasts
2 cans Navy Beans (Bush brand), undrained
2 1/2 cup cheddar cheese
Melt butter and whisk in flour. Gradually add the broth and cook til it thickens. Add half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.
**** I often buy a rotisserie chicken and after pulling off the skin and deboning it, I put all the chicken into the soup. It gives the soup a wonderful flavor and makes it extra easy to make.****
1/3 cup flour
1 1/2 cups chicken broth (I use 1 can of chicken broth)
2 cups half and half (nonfat)
1 3/4 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 tsp. pepper
2 (4oz.) cans diced green chilies OR 1 large can diced green chilies (7 oz.)
6 cooked/shredded or chopped chicken breasts
2 cans Navy Beans (Bush brand), undrained
2 1/2 cup cheddar cheese
Melt butter and whisk in flour. Gradually add the broth and cook til it thickens. Add half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.
**** I often buy a rotisserie chicken and after pulling off the skin and deboning it, I put all the chicken into the soup. It gives the soup a wonderful flavor and makes it extra easy to make.****
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