These potatoes are so easy to fix. You can add different ings. to them if you like.
6 – 8 Large Red Potatoes
1 Bell Pepper, green or red
1 Medium Onion
5 Tablespoons Butter or marg.
Smoked Sausage
Cabbage, cut up
Salt and Pepper
Aluminum Foil
Peel and slice your potatoes. Cut up the peppers and onions in strips or chunks. Slice or shred up the cabage.Slice the smoked sausage. Put the butter slices over top of vegs.Take a piece of aluminum foil and spray it. It needs to be big enough to hold your vegs, and smoked sausage. Put your vegs on the alum. foil. Salt and pepper them. Fold the alum. foil over and fold over the sides to make a pocket. Put on grill or in oven and bake or grill for 25 minutes or until done. They need to be turned over every 15 minutes. You can leave the smoked sausage out if you like. Can also use hot banana peppers if you like for more flavor. Can also use just regular potaotes. Watch when opening up the pouches as there is steam in them and you can get burned by the steam.
Sunday, February 28, 2010
SWEET SALAD DESSERT
1 (20)oz. Can Pineapple Tidbits
1 (11)oz. Can Mardarin Oranges
1 Small Box Instant Lemon Pudding
1 Cup Fresh Strawberries, quarted
1 Cup Bananas, sliced
Drain the pineapple and oranges, reserving the liquid. Prepare the pudding using the liquid from the fruit instead of the milk. In a bowl combine the pineapple, oranges and strawberries. Lightly fold in the pudding. Chill for at least 2 hours. Always add the bananas just before serving. I don't slice them until then.
1 (11)oz. Can Mardarin Oranges
1 Small Box Instant Lemon Pudding
1 Cup Fresh Strawberries, quarted
1 Cup Bananas, sliced
Drain the pineapple and oranges, reserving the liquid. Prepare the pudding using the liquid from the fruit instead of the milk. In a bowl combine the pineapple, oranges and strawberries. Lightly fold in the pudding. Chill for at least 2 hours. Always add the bananas just before serving. I don't slice them until then.
SWEET POTATO FRYS
2 Medium Sweet Potatoes, peeled
2 Tablespoons Olive Oil
2 Tablespoons Brown Sugar
Kosher Salt around 1/2 Teaspoon
Black Pepper around 1/4 Teaspoon
Cinnamon around 1/2 to 1 Teaspoon
Peel the sweet potatoes then cut in half then cut in half again or make wedges or speers out of them. Place on a baking sheet and drizzle the olive oil over them. Put on a cookie sheet in a single layer. Mix the salt, brown sugar, pepper and cinnamon. Sprinkle the mixture onto your potatoes. Bake for 16 minutes and then turn and bake on the other side. Can sprinkle with a little more salt. Serve hot.
2 Tablespoons Olive Oil
2 Tablespoons Brown Sugar
Kosher Salt around 1/2 Teaspoon
Black Pepper around 1/4 Teaspoon
Cinnamon around 1/2 to 1 Teaspoon
Peel the sweet potatoes then cut in half then cut in half again or make wedges or speers out of them. Place on a baking sheet and drizzle the olive oil over them. Put on a cookie sheet in a single layer. Mix the salt, brown sugar, pepper and cinnamon. Sprinkle the mixture onto your potatoes. Bake for 16 minutes and then turn and bake on the other side. Can sprinkle with a little more salt. Serve hot.
COLD SPAGETTI SALAD
1Box of Thin Spagetti Noodles, cooked and drained
2-4 Tomatoes, every how many you like in this dish
1 Jar or small can Blace Olives, diced into fine pieces
1/2 to 1 Onion, diced fine
1/2 Cucumber, chopped and deseeded
1/2 Bottle Italian Dressing, not the red kind
Pepperonis
In this salad you can about add what you like. Some likes pepperonis, some don't. I like to add the onion when I am about ready to serve it. To me it can sometimes make it taste bitter. Mix all the ings. up in a bowl. Pour the dressing on top and mix again. Ref. overnight for the flavors to blend. Keep ref.
2-4 Tomatoes, every how many you like in this dish
1 Jar or small can Blace Olives, diced into fine pieces
1/2 to 1 Onion, diced fine
1/2 Cucumber, chopped and deseeded
1/2 Bottle Italian Dressing, not the red kind
Pepperonis
In this salad you can about add what you like. Some likes pepperonis, some don't. I like to add the onion when I am about ready to serve it. To me it can sometimes make it taste bitter. Mix all the ings. up in a bowl. Pour the dressing on top and mix again. Ref. overnight for the flavors to blend. Keep ref.
RITZ PINEAPPLE CASSEROLE
2 (20)oz. Can Pineapple Chunks, reserve the juice
1 Cup Sugar
3 Tablespoons Flour
2 Cups Cheddar Cheese, grated
1 Roll Ritz Crackers, crushed
1 Stick Melted Butter
Butter a 2 quart casserole dish. Preheat oven to 350. Mix 4 tablespoons of the pineapple juice, sugar, flour and butter together. Add the pineapple chunks and cheese and mix well. Pour this into the casserole dish and bake for 20 minutes. Reduce the heat to 300 and put the ritz crackers all over the top and bake for 20 more minutes. Don't let the ritz crackers burn. They are very easy to do this.
1 Cup Sugar
3 Tablespoons Flour
2 Cups Cheddar Cheese, grated
1 Roll Ritz Crackers, crushed
1 Stick Melted Butter
Butter a 2 quart casserole dish. Preheat oven to 350. Mix 4 tablespoons of the pineapple juice, sugar, flour and butter together. Add the pineapple chunks and cheese and mix well. Pour this into the casserole dish and bake for 20 minutes. Reduce the heat to 300 and put the ritz crackers all over the top and bake for 20 more minutes. Don't let the ritz crackers burn. They are very easy to do this.
NO-BAKE ORANGE CANDY
1/2 Cup butter
1 Box Vanilla Wafers(crushed fine)
1 Box Of Powdered Sugar
1 (6)oz. Can Frozen Orange Juice, thawed
1 Bag of Coconut
Melt the butter. In a bowl put in the powdered sugar. Add the melted butter. Next add the crushed vanilla wafers. Put them in a food processer to cruch them or put in a ziplock bag and take a hammer to them. They have to be fine. Add the orange juice and stir. Then take and roll them into 1 inch balls about 1 teaspoon to each one. If the mixture is to warm put in ref. to let get cool enough to roll. Then roll them in coconut or crushed pecans. Put them in a plate and ref. them.
1 Box Vanilla Wafers(crushed fine)
1 Box Of Powdered Sugar
1 (6)oz. Can Frozen Orange Juice, thawed
1 Bag of Coconut
Melt the butter. In a bowl put in the powdered sugar. Add the melted butter. Next add the crushed vanilla wafers. Put them in a food processer to cruch them or put in a ziplock bag and take a hammer to them. They have to be fine. Add the orange juice and stir. Then take and roll them into 1 inch balls about 1 teaspoon to each one. If the mixture is to warm put in ref. to let get cool enough to roll. Then roll them in coconut or crushed pecans. Put them in a plate and ref. them.
RANCH FRIED CHICKEN
Chicken the way to every preachers heart. Why is it that every preacher loves fried chicken on Sunday. That is what my mom fixed on Sundays for my dad who was a preacher for 65 years. That sure was a lot of chicken. There are all kinds of coating you can use for chicken. If you like it sweet add a little powdered sugar to the flour. If you like it hot add some cajun seasoning or some hot sauce to it before you put it in the flour.
2 Chicken Breasts, Cut into Tenders or Chicken Tenders
Buttermilk
1 Pack of Dry Ranch Dip Mix
Peanut Oil
Wash the chicken. Put in a bowl and pour buttermilk over it almost up to the top. Let this soak for overnight. It makes it juicy and tender. Then put the ranch dip mix in some flour and stir it up. Take a chicken tender out of the buttermilk and coat it in the flour mixture. Have the skillet a little warm and put in it. Do the rest and fry until done on medium low. Watch or they will burn. Peanut oil will not let chicken scorch like regular oil.
2 Chicken Breasts, Cut into Tenders or Chicken Tenders
Buttermilk
1 Pack of Dry Ranch Dip Mix
Peanut Oil
Wash the chicken. Put in a bowl and pour buttermilk over it almost up to the top. Let this soak for overnight. It makes it juicy and tender. Then put the ranch dip mix in some flour and stir it up. Take a chicken tender out of the buttermilk and coat it in the flour mixture. Have the skillet a little warm and put in it. Do the rest and fry until done on medium low. Watch or they will burn. Peanut oil will not let chicken scorch like regular oil.
ORANGE SALAD
1 (9) oz. Bowl Of Cool Whip
2 Small Boxes or 1 Large Box of Orange Jello
1 Container of Cottage Cheese
1 Can Crushed Pineapple
1 Can Mandarin Oranges
Put the cottage cheese in a colander and rinse and drain it. Put the cottage cheese in a bowl and put the cook whip in with it. Mix together. Mix in the dry orange jello powder. Drain the crushed pineapple. Can put it in the colander also. Shake it to get juice all out then put into the salad. Drain the mandarin oranges and cut into 3 or 4 pieces. Mix this all up again. Ref. Keep ref. overnight or at least 4 hours. Do not overmix or it will be runny.
2 Small Boxes or 1 Large Box of Orange Jello
1 Container of Cottage Cheese
1 Can Crushed Pineapple
1 Can Mandarin Oranges
Put the cottage cheese in a colander and rinse and drain it. Put the cottage cheese in a bowl and put the cook whip in with it. Mix together. Mix in the dry orange jello powder. Drain the crushed pineapple. Can put it in the colander also. Shake it to get juice all out then put into the salad. Drain the mandarin oranges and cut into 3 or 4 pieces. Mix this all up again. Ref. Keep ref. overnight or at least 4 hours. Do not overmix or it will be runny.
KY. HOT DOG CHILI
Around in our area we have small stores that sells hot dogs and believe me they are so good. If you like to make your chili then this recipe is the one to make. Nothing beats a hot dog with Merita buns, steamed. How do you do this. We boil our hot dogs on the stove. So when the hot dogs are boiling don't put to much water in them, when they are about done take your colandar or large strainer both are the same lol and put on top of the kettle let it go down in the top as much as it can but not in the water as it will make them soggy. Put the buns in and put a plate on top of it. Watch tho when taking them out and don't get burned as the steam is hot, or just take the wire tap off of the bun pack and put in the mirowave and let get warm. Me tho I love the steamed buns that is what brings out the flavor in them.
3 Lbs. Ground Beef or Chuck
8 Tablespoons Mexene Chili Powder, only use this kind
1 Teaspoon Salt or more to your taste
1 Tablespoon Pepper or more to your taste
In a large kettle put enough water to cover the top of your ground beef or chuck if about half kettle full. Take and break up the beef and drop into the water. Use your hands to do this it will make like a raw beef gravey. Make sure the beef is in tiny pieces. Next wash the raw beef off of your hands before handling anything else. When done add the seasonings. Bring to a boil and let cook for around a 1 hour. Watch and don't let the water run dry. Take a ladle or large spoon and take off the grease except for a little bit. Spoon over your hot dog.Don't get a lot of the juice out tho as it will make the chili to runny. The juice is what makes the flavor. Garnish with onions. I don't like ketchup and pickle relish on top of this hot dog. They are so good and this recipe has been around for years and years. I ate these when I was in high school at a small store who used this type of recipe for their hot dogs in Harlan, Ky.
3 Lbs. Ground Beef or Chuck
8 Tablespoons Mexene Chili Powder, only use this kind
1 Teaspoon Salt or more to your taste
1 Tablespoon Pepper or more to your taste
In a large kettle put enough water to cover the top of your ground beef or chuck if about half kettle full. Take and break up the beef and drop into the water. Use your hands to do this it will make like a raw beef gravey. Make sure the beef is in tiny pieces. Next wash the raw beef off of your hands before handling anything else. When done add the seasonings. Bring to a boil and let cook for around a 1 hour. Watch and don't let the water run dry. Take a ladle or large spoon and take off the grease except for a little bit. Spoon over your hot dog.Don't get a lot of the juice out tho as it will make the chili to runny. The juice is what makes the flavor. Garnish with onions. I don't like ketchup and pickle relish on top of this hot dog. They are so good and this recipe has been around for years and years. I ate these when I was in high school at a small store who used this type of recipe for their hot dogs in Harlan, Ky.
FRENCH FRY DIP
This dip is good for about any thing. It is even good to dip sliced french bread into it.
1/2 Cup Mayonnaise
1/2 Cup Ketchup
Black Pepper
What ever size you make you just mix the ings. half and half. So just pour your mayonnaise in a small bowl. Next add your ketchup. Stir this together good. Cover in black pepper if you want and stir again. If this is not enough pepper then add some more and stir again. Ref. leftovers.
1/2 Cup Mayonnaise
1/2 Cup Ketchup
Black Pepper
What ever size you make you just mix the ings. half and half. So just pour your mayonnaise in a small bowl. Next add your ketchup. Stir this together good. Cover in black pepper if you want and stir again. If this is not enough pepper then add some more and stir again. Ref. leftovers.
OLD-TIME SAWMILL PIE
7 Egg Whites
11/2 Cups Sugar
11/2 Cups Graham Cracker Crumbs
11/2 Cups Pecans or Walnuts
11/2 Cups Sweetened Flaked Coconut
9 Inch Pie Shell, unbaked
Mix all ings. together and stir by hand. Pour into unbaked pie shell. Bake at 325 until set around 25-30 minutes. Do not overbake this. Serve with whipped cream and sliced bananas while warm.
11/2 Cups Sugar
11/2 Cups Graham Cracker Crumbs
11/2 Cups Pecans or Walnuts
11/2 Cups Sweetened Flaked Coconut
9 Inch Pie Shell, unbaked
Mix all ings. together and stir by hand. Pour into unbaked pie shell. Bake at 325 until set around 25-30 minutes. Do not overbake this. Serve with whipped cream and sliced bananas while warm.
MEXICAN APPLE DESSERT
1 Can(21 oz) Apple Pie Filling
6 (8 inch) Flour Tortillas (.48)
1 Teaspoon Ground Cinnamon
1/3 Cup Margarine
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Water
Spread a small amount of cinn. on tortilla and then spoon the fruit on the tortilla evenly. Sprinkle some more cinn. on top of this and roll up placing seam side down in a sprayed baking dish. Bring the sugar and butter to a boil in a kettle and then turn down and simmer for around 3 minutes. Pour this over top of the tortillas, sprinkle more cinn. on top of the tortillas and bake on 350 for 20 minutes. Can also add some chopped pecans or raisins to this. You can use cherry pie filling instead of apple also.
6 (8 inch) Flour Tortillas (.48)
1 Teaspoon Ground Cinnamon
1/3 Cup Margarine
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Water
Spread a small amount of cinn. on tortilla and then spoon the fruit on the tortilla evenly. Sprinkle some more cinn. on top of this and roll up placing seam side down in a sprayed baking dish. Bring the sugar and butter to a boil in a kettle and then turn down and simmer for around 3 minutes. Pour this over top of the tortillas, sprinkle more cinn. on top of the tortillas and bake on 350 for 20 minutes. Can also add some chopped pecans or raisins to this. You can use cherry pie filling instead of apple also.
QUICK AND EASY CASSEROLE
2 Cups, small Shell Pata, cooked and drained
3 Cups Frozen Mixed Vegetables, cooked and drained
2 Cups Shredded Cheddar Cheese, divided
1 Can French Fried Onions, divided
2 1/2 Cups Cooked Chicken shredded, can use canned chicken
1 Can of Cream of Chicken Soup
1/4 Cup Milk
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
Combine everything in a large bowl. Reserve half of the cheese and the onions for later for the topping. Spoon into a 13 x 9 casserole dish. Bake for 25 minutes on 350. Top with remaining onions and cheese. Bake for 5 more minutes until cheese is melted.
3 Cups Frozen Mixed Vegetables, cooked and drained
2 Cups Shredded Cheddar Cheese, divided
1 Can French Fried Onions, divided
2 1/2 Cups Cooked Chicken shredded, can use canned chicken
1 Can of Cream of Chicken Soup
1/4 Cup Milk
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
Combine everything in a large bowl. Reserve half of the cheese and the onions for later for the topping. Spoon into a 13 x 9 casserole dish. Bake for 25 minutes on 350. Top with remaining onions and cheese. Bake for 5 more minutes until cheese is melted.
Saturday, February 27, 2010
PLATE HANGER WEBSITE
If you like to hang plates etc. on your wall and don't want the hangers to show. I found this website that sells hanger's that will not let the hangers show on wall and removes easy.
http://www.dischangers.com/
http://www.dischangers.com/
HOT FUDGE SUNDAE CAKE
1 Box of Yellow Cake Mix
1/3 Cup Crisco Oil
1 Cup Water
3 Eggs
2 Quarts Vanilla Ice Cream, softened
2 Bananas, sliced
12 maraschino cherries
1 Cup Pineapple Topping
1 Cup Hot Fudge Topping
Bake the cake in a 13 x 9 pan. Cool. Spread the softened ice cream over the entire cake. Freeze for at least 2 hours or overnight. Just before serving cut a piece of cake and put in a saucer and put the sliced bananas and cherries on top of each piece and then drizzle with each of the toppings. Keep any leftover cake froze until ready to use again.
1/3 Cup Crisco Oil
1 Cup Water
3 Eggs
2 Quarts Vanilla Ice Cream, softened
2 Bananas, sliced
12 maraschino cherries
1 Cup Pineapple Topping
1 Cup Hot Fudge Topping
Bake the cake in a 13 x 9 pan. Cool. Spread the softened ice cream over the entire cake. Freeze for at least 2 hours or overnight. Just before serving cut a piece of cake and put in a saucer and put the sliced bananas and cherries on top of each piece and then drizzle with each of the toppings. Keep any leftover cake froze until ready to use again.
EASY MEAT BALL AND SPAGHETTI
1 Lb. Ground Chuck
1/2 Cup Italian seasoned dry breadcrumbs
1 Egg
1 Jar (1lb.10oz) Old World Style Ragu
8 Oz. Spaghetti, cooked and drained
Combine the ground chuck, egg and bread crumbs. Shape into 12 meatballs. Bring sauce to a boil in a 3-quart kettle. Stir in uncooked meatballs. Reduce heat, simmer covered, stirring occ. for 20 minutes or until meatballs are done. Serve over the spaghetti.
1/2 Cup Italian seasoned dry breadcrumbs
1 Egg
1 Jar (1lb.10oz) Old World Style Ragu
8 Oz. Spaghetti, cooked and drained
Combine the ground chuck, egg and bread crumbs. Shape into 12 meatballs. Bring sauce to a boil in a 3-quart kettle. Stir in uncooked meatballs. Reduce heat, simmer covered, stirring occ. for 20 minutes or until meatballs are done. Serve over the spaghetti.
CRACKER APPETIZER
One of my daughter's friends gave her this recipe for a cracker appetizer which is good. I use the Promise spreadable butter or I Can't Believe It's Not Butter on this as it gives it a more butter flavor but any spreadable marg. will work to. For the pickles, I use the Walmart brand ovels or any brand ovels. Or you can just slice a slice off of a regular dill pickle. I like the Walmart brand crackers or Kroger's crackers. They are just as good as the expensive. I think Kroger's are the best tho.
1 saltine cracker
Spreadable marg. or butter
1 or 2 Ovel dill pickles
Spread the butter on top of the cracker and add the dill pickle or pickles on top of the butter and eat. Very good.
1 saltine cracker
Spreadable marg. or butter
1 or 2 Ovel dill pickles
Spread the butter on top of the cracker and add the dill pickle or pickles on top of the butter and eat. Very good.
Thursday, February 25, 2010
ELVIS CAKE
1 Box Duchan Hines Yellow Cake Mix
1 (3)oz. box Vanilla Instant Pudding
4 Eggs
1/2 Cup oil
1 Cup Milk
1 (16)oz. Crushed Pineapple,undrained
1 Cup Sugar
Frosting:
1 (8)oz. Cream Cheese, softened
1 Stick marg., softened
3 Cups Powdered Sugar
1/2 Cup Chopped Pecans
In a bowl mix the cake mix, pudding, eggs oil and milk.
Beat until this is smooth. Bake in a sprayed 13 x 9 pan.
Preheat oven to 350 and bake for 45-60 minutes. Watch or
It will burn easy on top baking this long. While the cake is
Baking put the undrained pineapple and sugar in a kettle.
Bring to a boil and boil until the sugar has melted. Punch
Holes in the baked cake. Then add this mixture all over
The top of the cake. Next for the frosting. Beat cream
Cheese and butter until smoothand creamey.Add the
Powdered sugar a little at a time and beat again.
Then add the nuts. Pour by spoonfuls all over the cake
And then smooth all over the top of it.
1 (3)oz. box Vanilla Instant Pudding
4 Eggs
1/2 Cup oil
1 Cup Milk
1 (16)oz. Crushed Pineapple,undrained
1 Cup Sugar
Frosting:
1 (8)oz. Cream Cheese, softened
1 Stick marg., softened
3 Cups Powdered Sugar
1/2 Cup Chopped Pecans
In a bowl mix the cake mix, pudding, eggs oil and milk.
Beat until this is smooth. Bake in a sprayed 13 x 9 pan.
Preheat oven to 350 and bake for 45-60 minutes. Watch or
It will burn easy on top baking this long. While the cake is
Baking put the undrained pineapple and sugar in a kettle.
Bring to a boil and boil until the sugar has melted. Punch
Holes in the baked cake. Then add this mixture all over
The top of the cake. Next for the frosting. Beat cream
Cheese and butter until smoothand creamey.Add the
Powdered sugar a little at a time and beat again.
Then add the nuts. Pour by spoonfuls all over the cake
And then smooth all over the top of it.
CHOCOLATE CHIP SKILLET COOKIE
2 Cups Plain Flour
1 Teaspoon baking soda
1/2 Teaspoon
1/2 Teaspoon Salt
3/4 Cup (11/2 Sticks) unsalted Butter, softened
3/4 Cup Packed Light Brown Sugar
1/2 Cup Sugar
1 Large Egg
2 Teaspoon Vanilla Extract
11/2 Cups Mixed Milk and Semisweet Chocolate Chips (9ozs)
Preheat oven to 350. In a bowl mix the flour, baking soda and salt and sit aside.
In another bowl cream the sugars until light and fluffy. About 2 minutes. Add the egg and vanilla mixing good. Add flour mixture until just combined. Stir in chocolate chips and milk mixture. Spray a ovenproof skillet or iron skillet and put the dough mixture in it and flatten to cover the bottom of the pan. Bake for around 45 minutes until edges are brown and top is golden brown. Cool for 15 minutes and then cut into wedges. Serve with whipped cream or a scoop of vanilla ice cream on top.
1 Teaspoon baking soda
1/2 Teaspoon
1/2 Teaspoon Salt
3/4 Cup (11/2 Sticks) unsalted Butter, softened
3/4 Cup Packed Light Brown Sugar
1/2 Cup Sugar
1 Large Egg
2 Teaspoon Vanilla Extract
11/2 Cups Mixed Milk and Semisweet Chocolate Chips (9ozs)
Preheat oven to 350. In a bowl mix the flour, baking soda and salt and sit aside.
In another bowl cream the sugars until light and fluffy. About 2 minutes. Add the egg and vanilla mixing good. Add flour mixture until just combined. Stir in chocolate chips and milk mixture. Spray a ovenproof skillet or iron skillet and put the dough mixture in it and flatten to cover the bottom of the pan. Bake for around 45 minutes until edges are brown and top is golden brown. Cool for 15 minutes and then cut into wedges. Serve with whipped cream or a scoop of vanilla ice cream on top.
CROCKPOT CHEESE AND CORN SOUP
3 Medium Potatoes, peeled and chopped to equal 3 cups
1 (12) oz. Pack of Chopped Broccoli or Broccoli Cuts
1 (16)oz. Pack of Whole Kernel Corn
1 Large Onion, chopped
2 Cups Water
1 Can of Cream of Chicken Soup
1 Teaspoon Italian Seasoning, crushed
1/4 Teaspoon Black Pepper
8 oz. of Velvetta Cheese, cubed
In your slow cooker combine the potatoes, corn, onion and broccoli. Next stir in the water, soup and seasoning. Cook on low for 9 hours or on high for 4 1/2 hours. Stir in the cheese when almost done and let it melt good.
1 (12) oz. Pack of Chopped Broccoli or Broccoli Cuts
1 (16)oz. Pack of Whole Kernel Corn
1 Large Onion, chopped
2 Cups Water
1 Can of Cream of Chicken Soup
1 Teaspoon Italian Seasoning, crushed
1/4 Teaspoon Black Pepper
8 oz. of Velvetta Cheese, cubed
In your slow cooker combine the potatoes, corn, onion and broccoli. Next stir in the water, soup and seasoning. Cook on low for 9 hours or on high for 4 1/2 hours. Stir in the cheese when almost done and let it melt good.
Wednesday, February 24, 2010
BLACKEYED PEA SALAD
2 Cans (15 oz) Bush's Canned Black Eyed Peas, drained and rinsed
1 Can (15)oz. Yellow Corn, drained
3/4 Cups Celery, diced
1/4 Cup Green Bell Pepper, diced
1/4 Cup Red Bell Pepper, diced
1/4 Purple or Sweet Onion, diced
1/4 Cup Chopped Cilantro
Pickled Jalapeno Slices ever how many you like
1 (8)oz. Bottle Italian Dressing
Salt and Pepper to taste
In a bowl toss all of the ings. except dressing. Then add it and toss again. Chill overnight for the flavors to mix. Good with nacho chips.
1 Can (15)oz. Yellow Corn, drained
3/4 Cups Celery, diced
1/4 Cup Green Bell Pepper, diced
1/4 Cup Red Bell Pepper, diced
1/4 Purple or Sweet Onion, diced
1/4 Cup Chopped Cilantro
Pickled Jalapeno Slices ever how many you like
1 (8)oz. Bottle Italian Dressing
Salt and Pepper to taste
In a bowl toss all of the ings. except dressing. Then add it and toss again. Chill overnight for the flavors to mix. Good with nacho chips.
Tuesday, February 23, 2010
PINEAPPLE DUMP CAKE
1 (29) oz. Can of Pineapple, undrained , crushed tidbits
1 Box of Yellow Cake Mix
1 Bag Shredded Coconut
1/2 Stick Marg. melted
Pour the pineapple into the bottom of a 9 x 12 pan. Sprinkle dry cake mix evenly over the pineapples. Pour the melted butte over the cake mix and then sprinkle the coconut over all of the top of this. Bake at 350 for 30-35 minutes or until it is golden brown. Watch or the coconut burns easy.
1 Box of Yellow Cake Mix
1 Bag Shredded Coconut
1/2 Stick Marg. melted
Pour the pineapple into the bottom of a 9 x 12 pan. Sprinkle dry cake mix evenly over the pineapples. Pour the melted butte over the cake mix and then sprinkle the coconut over all of the top of this. Bake at 350 for 30-35 minutes or until it is golden brown. Watch or the coconut burns easy.
Monday, February 22, 2010
WALNUT COOKIES
1 Cup Butter
1/3 Cup Brown Sugar
1 Teaspoon Vanilla
2 Cups Sifted Flour
1/2 Teaspoon Salt
Powdered Sugar
2 Cups Chopped Walnuts, finely chopped
Cream the butter, sugar and vanilla until fluffy.Sift the flour and salt together. Add to the creamed mixture and then mix well. Stir in the walnuts. Shape into walnut sized balls. Flatten slightly. Bake on cookie sheet at 350 For 12 to 15 Minutes. Watch or will burn on bottom. Remove from cookie sheet. When cool but still warm enough to handle roll in powdered sugar.
1/3 Cup Brown Sugar
1 Teaspoon Vanilla
2 Cups Sifted Flour
1/2 Teaspoon Salt
Powdered Sugar
2 Cups Chopped Walnuts, finely chopped
Cream the butter, sugar and vanilla until fluffy.Sift the flour and salt together. Add to the creamed mixture and then mix well. Stir in the walnuts. Shape into walnut sized balls. Flatten slightly. Bake on cookie sheet at 350 For 12 to 15 Minutes. Watch or will burn on bottom. Remove from cookie sheet. When cool but still warm enough to handle roll in powdered sugar.
CREAM CHEESE COCONUT COOKIES
1/2 Cup Butter, softened
1/2 Cup Shortening
1 (3)oz. Cream Cheese, softened
3/4 Cup Sugar
1 Egg Yolk
1/2 Teaspoon Vanilla
21/2 Cups Flour
1/2 Cup Shredded Coconut
1/2 Cup raisins
1/2 Cup Chocolate Chips
1 Teaspoon grated Lemon Peel
Preheat oven to 375. In a bowl cream the butter, shortening and cream cheese until smooth and creamy. Add the sugar and beat well. Then beat in the egg yolk and vanilla. Next add the flour. Beat until mixed good. Stir in the coconut, raisins, choc. chips and lemon peel. Drop on sprayed cookie sheet by the teaspoon or roll into a walnut sized ball and then slightly flatten. Bake 15 to 18 minutes.
1/2 Cup Shortening
1 (3)oz. Cream Cheese, softened
3/4 Cup Sugar
1 Egg Yolk
1/2 Teaspoon Vanilla
21/2 Cups Flour
1/2 Cup Shredded Coconut
1/2 Cup raisins
1/2 Cup Chocolate Chips
1 Teaspoon grated Lemon Peel
Preheat oven to 375. In a bowl cream the butter, shortening and cream cheese until smooth and creamy. Add the sugar and beat well. Then beat in the egg yolk and vanilla. Next add the flour. Beat until mixed good. Stir in the coconut, raisins, choc. chips and lemon peel. Drop on sprayed cookie sheet by the teaspoon or roll into a walnut sized ball and then slightly flatten. Bake 15 to 18 minutes.
OPEN FACED EGG AND BREAKFAST SANDWICHES
4 Eggs, Beaten
1/2 Onion, chopped
1/4 Bell Pepper, chopped
4 oz. Sliced mushrooms or 1/2 can, drained
1/2 Roll Breakfast Sausage
4 oz. Cream Cheese, softened
1/4 Cup Chopped Black Olives
4 Tablespoons, marg.
4 Slices Bread
Salt and Pepper
Melt the 4 Tablespoons of butter in microwave
Brush on both sides of the bread. May take more butter.
Brown Bread on both sides in a skillet until light brown
Remove and place on a plate
Fry the sausage and pepper and onions and mushrooms, If it has a lot of grease drain some of it off. Stir in the eggs and cook for 1 minutes or until eggs are done. Stir in the olives, cream cheese and butter. Add salt and pepper. Spoon over the toast. Serve.
1/2 Onion, chopped
1/4 Bell Pepper, chopped
4 oz. Sliced mushrooms or 1/2 can, drained
1/2 Roll Breakfast Sausage
4 oz. Cream Cheese, softened
1/4 Cup Chopped Black Olives
4 Tablespoons, marg.
4 Slices Bread
Salt and Pepper
Melt the 4 Tablespoons of butter in microwave
Brush on both sides of the bread. May take more butter.
Brown Bread on both sides in a skillet until light brown
Remove and place on a plate
Fry the sausage and pepper and onions and mushrooms, If it has a lot of grease drain some of it off. Stir in the eggs and cook for 1 minutes or until eggs are done. Stir in the olives, cream cheese and butter. Add salt and pepper. Spoon over the toast. Serve.
EASY PEA SALAD
10ozFrozen Petite Peas
1/2 Cup Chopped celery
1/2 Cup or less Chopped sweet onion
6-7 Pieces of Bacon, cooked and crumbled or use the real bacon bits found at Walmart in a pack where dressings is.
1/2 Cup or more of Cashews broken in pieces
1/2 Cup Sour Cream
2 Tablespoons Mayo or more to your likeing
Mix all ings. togethr and chill overnight
1/2 Cup Chopped celery
1/2 Cup or less Chopped sweet onion
6-7 Pieces of Bacon, cooked and crumbled or use the real bacon bits found at Walmart in a pack where dressings is.
1/2 Cup or more of Cashews broken in pieces
1/2 Cup Sour Cream
2 Tablespoons Mayo or more to your likeing
Mix all ings. togethr and chill overnight
VERY GOOD MACARONI AND TOMATOES
1Lb. Box Of Macaroni
1 Can of Diced Tomatoes, or stewed
3 Tablespoons marg.
Salt and Pepper
Boil macaroni until done Make sure you salt the water. But don't let them get mushy. Drain. Put back in the kettle on low heat. Add the tomatoes and the liquid in them. Next cut the butter into small squares. Put in one at a time. This will make a sauce. Watch and don't let scorch. Stir well. Add your salt and pepper and pour into a dish. Very good. The butter is what makes these so good.
1 Can of Diced Tomatoes, or stewed
3 Tablespoons marg.
Salt and Pepper
Boil macaroni until done Make sure you salt the water. But don't let them get mushy. Drain. Put back in the kettle on low heat. Add the tomatoes and the liquid in them. Next cut the butter into small squares. Put in one at a time. This will make a sauce. Watch and don't let scorch. Stir well. Add your salt and pepper and pour into a dish. Very good. The butter is what makes these so good.
FRITO LAY CORN SALAD
2 Cans of Yellow Corn, drained
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/2 Medium Purple onion, chopped
1 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
6 ozs. Chili Cheese Frito Corn Chips
Mix all of the ings. together except the chips.
Add the chips just before serving or they will get very soggy.
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/2 Medium Purple onion, chopped
1 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
6 ozs. Chili Cheese Frito Corn Chips
Mix all of the ings. together except the chips.
Add the chips just before serving or they will get very soggy.
RANCH CREAMY CHEESE BALL OR ROLL
2 (8) oz. Packs of Cream Cheese, softened
1 Pack of Dry Ranch Dressing Mix
Lawry's Seasoned Pepper not the salt
Mix the softened cream cheese with the dressing mix . Then shape into a ball or log and roll in the Seasoned Pepper. If you do not like this you can use crushed Pecans to roll this in. Or can just add the pepper to the mixture. Do not use to much pepper. Chill until ready to serve. Can use with vegs. or Town House Crackers.
1 Pack of Dry Ranch Dressing Mix
Lawry's Seasoned Pepper not the salt
Mix the softened cream cheese with the dressing mix . Then shape into a ball or log and roll in the Seasoned Pepper. If you do not like this you can use crushed Pecans to roll this in. Or can just add the pepper to the mixture. Do not use to much pepper. Chill until ready to serve. Can use with vegs. or Town House Crackers.
CHICKEN AND RICE CASSEROLE
1(10) pkg. Yellow Rice, cooked
2 Cups Cooked Ham, chopped in small chunks
2 Cups Chopped Celery
1 Cup Mayonnaise
1/2 Teaspoon Salt
1 Large Onion, finely chopped
3 Eggs, beaten
1 Can Cream of Mushroom Soup, undiluted
1 to 2 Cups Cornflakes, crushed
1/4 Cup Sliced Almonds
Mix the first seven ings. together good. Pour into a sprayed casserole dish. Spread the cream of mushroom soup over all the top. Then spread the cornflakes over top of this. Last sprinkle the almonds. Bake at 350. for 30 minutes.
2 Cups Cooked Ham, chopped in small chunks
2 Cups Chopped Celery
1 Cup Mayonnaise
1/2 Teaspoon Salt
1 Large Onion, finely chopped
3 Eggs, beaten
1 Can Cream of Mushroom Soup, undiluted
1 to 2 Cups Cornflakes, crushed
1/4 Cup Sliced Almonds
Mix the first seven ings. together good. Pour into a sprayed casserole dish. Spread the cream of mushroom soup over all the top. Then spread the cornflakes over top of this. Last sprinkle the almonds. Bake at 350. for 30 minutes.
COCONUT DIP
This dip is good for using with chocolate graham crackers or with regular ones. You can also use it to dip with cookies or with fruits.
1 (15)oz. Can of Cream of Coconut
1 (16)oz. Tub of Cool Whip
1 (8)oz. Cream Cheese, softened
Beat Cream Cheese and Cream of Coconut until well blended. Then add the cool whip and gently blend. Cover and ref. for several hours so the flavors will blend together.
1 (15)oz. Can of Cream of Coconut
1 (16)oz. Tub of Cool Whip
1 (8)oz. Cream Cheese, softened
Beat Cream Cheese and Cream of Coconut until well blended. Then add the cool whip and gently blend. Cover and ref. for several hours so the flavors will blend together.
SOUR CREAM CAKE
1 3/4 Sticks of Marg. or Butter at room temp.
2 1/2 Cups Sugar
3 Eggs
2 Tesapoons Vanilla or Almond Flavoring
2 Cups Plain Flour - If using self-rising omit salt and baking powder
2 Teaspoons Baking Powder
Dash of Salt
1/2 Cups Ground Almonds
1/2 Cup Sliced Almonds
1 1/4 Cups Sour Cream
1/2 Cup Brown Sugar
1 Cup Fruit such as blueberries, cherries or dried cranberries or peaches, etc.
Powdered Sugar
Preheat the oven to 350. Spray and flour a 12 inch bunt pan or a 13 x 9 cake pan. Cream the butter and sugar until fluffy. Add eggs and vanilla with salt. Mix well. Then alternately add flour mixed with baking powder with the sour cream until it is mixed good. Add the blue berries and ground almonds. Pour into your pan. Then sprinkle all over the top with the sliced almonds and brown sugar. Take your spoon and lightly push into batter. Bake for 60 to 90 minutes. Let cool and then unmold if using a bunt pan. Sprinkle all over the top very good with powdered sugar. It gets better as it sits. Keep ref.
2 1/2 Cups Sugar
3 Eggs
2 Tesapoons Vanilla or Almond Flavoring
2 Cups Plain Flour - If using self-rising omit salt and baking powder
2 Teaspoons Baking Powder
Dash of Salt
1/2 Cups Ground Almonds
1/2 Cup Sliced Almonds
1 1/4 Cups Sour Cream
1/2 Cup Brown Sugar
1 Cup Fruit such as blueberries, cherries or dried cranberries or peaches, etc.
Powdered Sugar
Preheat the oven to 350. Spray and flour a 12 inch bunt pan or a 13 x 9 cake pan. Cream the butter and sugar until fluffy. Add eggs and vanilla with salt. Mix well. Then alternately add flour mixed with baking powder with the sour cream until it is mixed good. Add the blue berries and ground almonds. Pour into your pan. Then sprinkle all over the top with the sliced almonds and brown sugar. Take your spoon and lightly push into batter. Bake for 60 to 90 minutes. Let cool and then unmold if using a bunt pan. Sprinkle all over the top very good with powdered sugar. It gets better as it sits. Keep ref.
USES FOR CEREAL BAGS
We all love cereal. What do you do with your bags. If you are like me you just throw them in the trash. But did you know that they are so thick that you can use them to put packaged meats down in them to help keep them from getting freezer burned. Just take a paper clip and clip the ends of them. They are good for this use. I am going to start doing this. Meat is so high to waste if you don't eat it up quick. In our area they have a lot of good buys on meats. So maybe this will help keep them longer. Also in our area the dollar tree has clothes pins that come in a pack of 18 that are now plastic. They are blue and red in the pack. They are so great to use for clips for chips, etc. You can also use these instead of the paper clips. Most chip clips are expensive and very bulky. These are just the right size for many uses. I don't use them for clothes pins but I sure can find many more uses for them. Some times they are hard to find so just ask where they are located at in the store.
CHICKEN TETRAZZINI
8 oz Cooked Spaghetti
2 Cups Sour Cream
2 Cans Cream of Chicken Soup
3 Cups Cooked Chicken
Parmesan Cheese
1 Stick Butter, melted
Bake your chicken 350 for 30 minutes. Or can also just cook it in a kettle on medium.
Cook your pasta (8oz) according to directions, drain and set aside Once your chicken has cooled, cut up into bite size pieces to equal 3 cups. Make cream sauce- Combine 2 cans Cream of Chicken soup the one stick of melted butter and 2 cups of sour cream and add to your bowl. Mix this together good. Pour this into the chicken and spaghetti. Then pour into a sprayed casserole dish and add the parmesan cheese on top then bake at 350 for around 45 minutes.
2 Cups Sour Cream
2 Cans Cream of Chicken Soup
3 Cups Cooked Chicken
Parmesan Cheese
1 Stick Butter, melted
Bake your chicken 350 for 30 minutes. Or can also just cook it in a kettle on medium.
Cook your pasta (8oz) according to directions, drain and set aside Once your chicken has cooled, cut up into bite size pieces to equal 3 cups. Make cream sauce- Combine 2 cans Cream of Chicken soup the one stick of melted butter and 2 cups of sour cream and add to your bowl. Mix this together good. Pour this into the chicken and spaghetti. Then pour into a sprayed casserole dish and add the parmesan cheese on top then bake at 350 for around 45 minutes.
SPRING IN THE AIR
Can you believe that most of the snow is gone now. We still have ice on our deck and now they say another storm is moving in. It was so nice here today with temp. around 62. Can't wait for spring so I can get the soil ready for my garden. This year I am not planning on planting as many beans as I did last year. I have never saw so many beans in such a small garden. But God just blessed us. This year we may not have many at all. I saw somthing today at Big Lots that I thought looked good was pickled asparaguas. I had never saw any of that before. I love anything pickled. Most people don't know about pickled corn. I can eat it right out of the jar. You fry it up in a little oil and it is so good. Just don't let my hubby be around he hates the smell. Yellow corn and not a sweet corn is good for making this. It is so easy to can also. We tried a new corn out last year and could not believe how good it was. It was called ambrosia in the yellow. I love the golden queen corn and to me this was better and it stayed fresh longer when it came in. I thought I would do like the old timers and fix me some home ground cornmeal. I wasted three rows of garden with this hickory cane corn by letting the birds get it. I will never plant any more of that stuff. The birds love it and I know the love to eat like we do but it is not worth the trouble when you can go to the Amish and buy it. I found that out in the spring. I plan on buying more of the molasses if I can. Let me tell you they are nothing like in the stores. They make the best gingerbread biscuits going. Oh well just let it be Spring soon. If any of you can get your hands on some short cut beans or greasy beans make sure you dry a bushel for shuck beans. They are something else to eat. Best beans going.
Friday, February 19, 2010
MEAT PIE
1Pie Deep Dish Pie Crust
1 Lb. Ground Chuck
3 eggs, beaten
2 Cups Cheddar and Moz. or Cheddar and Monterey Jack Cheese
1/2 Cup Milk
1 Teaspoon Soul Seasoning
1/2 Medium Onion, chopped
Brown the ground chuck and onion, drain. Add the soul seasoing while frying. Put the ground beef mixture in the pie shell. Add the cheese and then add the milk to the beaten eggs. Pour over top of cheese. Bake for 30 minutes.
1 Lb. Ground Chuck
3 eggs, beaten
2 Cups Cheddar and Moz. or Cheddar and Monterey Jack Cheese
1/2 Cup Milk
1 Teaspoon Soul Seasoning
1/2 Medium Onion, chopped
Brown the ground chuck and onion, drain. Add the soul seasoing while frying. Put the ground beef mixture in the pie shell. Add the cheese and then add the milk to the beaten eggs. Pour over top of cheese. Bake for 30 minutes.
DEVILED HAM DIP
8oz. Cream Cheese, softened
1 can (4.25)oz. Underwood Deviled Ham Spread
1 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Teaspoon Hot Sauce
In a small bowl, mix cream cheese, ham, green onions, pimenios and hot pepper sauce. Chill, covered for around 30 minutes. Serve with crackers, chips or on bread or vegs.
1 can (4.25)oz. Underwood Deviled Ham Spread
1 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Teaspoon Hot Sauce
In a small bowl, mix cream cheese, ham, green onions, pimenios and hot pepper sauce. Chill, covered for around 30 minutes. Serve with crackers, chips or on bread or vegs.
Thursday, February 18, 2010
SALMON AND DILL PATTIES
1 Large Can of Salmon
1 Egg
3/4 Cups Milk
1 Tablespoon Dill Weed
1 Pack of Zesta or regular Crackers
Cooking Oil for Frying
Mix the Salmon, egg and dill weed and milk together. Last add the crackers and let sit in ref, for 2 hours for flavors to blend. Fry in veg. oil until they are brown on both sides.
1 Egg
3/4 Cups Milk
1 Tablespoon Dill Weed
1 Pack of Zesta or regular Crackers
Cooking Oil for Frying
Mix the Salmon, egg and dill weed and milk together. Last add the crackers and let sit in ref, for 2 hours for flavors to blend. Fry in veg. oil until they are brown on both sides.
Wednesday, February 17, 2010
OLD TIME SPOON BREAD
This bread is so simple to fix and really good also. You can put butter on top of it or even karo syrup.
1 Cup Yellow Corn Meal
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1Teaspoon Sugar
11/2 Cups Shredded Cheddar Cheese
2 Eggs, Beaten
1 Can of Cream Style Corn
1/4 Cup Oil
3/4 Cup Milk
Preheat overn to 350. Combine all the ings. except the cheese. Pour half the batter in a greased iron skillet or large baking pan. Sprinkle the cheese over the batter and then add the other half of the batter over the cheese. Bake for 45 minutes on 350. Watch and don't let the bottom burn. If you are using self-rising meal don't need the baking powder or salt.
1 Cup Yellow Corn Meal
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1Teaspoon Sugar
11/2 Cups Shredded Cheddar Cheese
2 Eggs, Beaten
1 Can of Cream Style Corn
1/4 Cup Oil
3/4 Cup Milk
Preheat overn to 350. Combine all the ings. except the cheese. Pour half the batter in a greased iron skillet or large baking pan. Sprinkle the cheese over the batter and then add the other half of the batter over the cheese. Bake for 45 minutes on 350. Watch and don't let the bottom burn. If you are using self-rising meal don't need the baking powder or salt.
SALSA AND CREAM CHEESE DIP
1 Cup Salsa
1 1/2 Cups Shredded Cheddar Cheese
1 (8)oz. Pack Cream Cheese, softened
1 Cup Sour Cream
In a medium size mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Pour into a sprayed baking dish and bake for 1/2 hour. Serve with bread or chips.
1 1/2 Cups Shredded Cheddar Cheese
1 (8)oz. Pack Cream Cheese, softened
1 Cup Sour Cream
In a medium size mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Pour into a sprayed baking dish and bake for 1/2 hour. Serve with bread or chips.
OLIVE OIL DIP FOR BREAD
2 Cups Olive Oil
1 Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Chopped Fresh Basil
1/2 Teaspoon Coarse Sea SAlt
1 Pinch Crushed Red Pepper
In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.
1 Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Chopped Fresh Basil
1/2 Teaspoon Coarse Sea SAlt
1 Pinch Crushed Red Pepper
In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.
HONEY MUSTARD SPREAD
1 1/2 Cups Mayonnaise
1/4 Cup Dijon-style Mustard
1/2 Cup Honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.
1/4 Cup Dijon-style Mustard
1/2 Cup Honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.
GRALIC SPREAD
1 (8)oz. Cream Cheese, softened
1/2 Cup Butter or Marg. softened
2 Taplespoons Chopped fresh or dried Parsley
2 Tablespoons Chopped Onion
1 Clove Garlic, minced
In a medium mixing bowl combine cream cheese and butter, mixing until blended. Add parsley, onion and garlic and mix well. Ref. for 2 hours. It becomes better the longer it sits. Keep ref.
1/2 Cup Butter or Marg. softened
2 Taplespoons Chopped fresh or dried Parsley
2 Tablespoons Chopped Onion
1 Clove Garlic, minced
In a medium mixing bowl combine cream cheese and butter, mixing until blended. Add parsley, onion and garlic and mix well. Ref. for 2 hours. It becomes better the longer it sits. Keep ref.
FRUITCOCKTAIL CHEESE BALL
2 (8)oz. Packs Cream Cheese, softened
2 (15)oz. Fruit Cocktail, drained and chopped fine
1 (5) oz. Pack Instant Vanilla Pudding Mix
1 Cup Chopped Almonds or Pecans
In a medium size mixing bowl, mix together cream cheese, fruit cocktail, and instant pudding mix. Add 1/4 cup almonds or pecans if desired. Shape mixture into a ball, and then roll in the remaining almonds or pecans. Chill for 2 hours before serving. Good with graham crackers or town house crackers.
2 (15)oz. Fruit Cocktail, drained and chopped fine
1 (5) oz. Pack Instant Vanilla Pudding Mix
1 Cup Chopped Almonds or Pecans
In a medium size mixing bowl, mix together cream cheese, fruit cocktail, and instant pudding mix. Add 1/4 cup almonds or pecans if desired. Shape mixture into a ball, and then roll in the remaining almonds or pecans. Chill for 2 hours before serving. Good with graham crackers or town house crackers.
TACO AND CREAM CHEESE DIP
2 Lbs. Ground Chuck
1 (16)oz. Jar Taco Sauce
1 (16)oz. Container Sour Cream
1 (8)oz. Pack Cream Cheese, softened
1 Pack Taco Seasoning Mix
1 (16)oz. Pack Shredded Cheddar Cheese
1 Cup Shredded Lettuce
1Tomato, Diced
2 Green Onions, Sliced
1 Small Can Black Olives, drained
In a skillet crumble the ground beef and fry. Drain. Mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture in a medium sized serving bowl. Next layer the beef mixture. Next put the cheddar cheese and lettuce. Then top with the tomato, green onions and the black olives.
1 (16)oz. Jar Taco Sauce
1 (16)oz. Container Sour Cream
1 (8)oz. Pack Cream Cheese, softened
1 Pack Taco Seasoning Mix
1 (16)oz. Pack Shredded Cheddar Cheese
1 Cup Shredded Lettuce
1Tomato, Diced
2 Green Onions, Sliced
1 Small Can Black Olives, drained
In a skillet crumble the ground beef and fry. Drain. Mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture in a medium sized serving bowl. Next layer the beef mixture. Next put the cheddar cheese and lettuce. Then top with the tomato, green onions and the black olives.
SAUSAGE AND CREAM CHEESE DIP
1 Pound of Sausage
1 (10) Can Diced Tomatoes with Green Chile Peppers
2 (8)oz. Packs Cream Cheese, softened
In a large skillet, cook sausage over medium heat until it is browned and cooked. Drain. Mix tomatoes and cream cheese in with the drained sausage. Stir and continue cooking until the cheese is melted.
1 (10) Can Diced Tomatoes with Green Chile Peppers
2 (8)oz. Packs Cream Cheese, softened
In a large skillet, cook sausage over medium heat until it is browned and cooked. Drain. Mix tomatoes and cream cheese in with the drained sausage. Stir and continue cooking until the cheese is melted.
FELICIA'S BEEF AND CHEESE DIP
1 Lb. Ground Chuck, fried and drained
1 (11)oz. Can Condensed Cheese Soup
1 (16)oz. Can Refried Beans
1 (16)oz. Jar Picante Sauce
1 (12)oz. Jar Sliced Jalapeno Peppers
1 Lb. Velvetta Cheese, cubed
Place ground beef in a large skillet. Cook over medium high heat until brown. Drain beef and place in a crockpot with the condensed cheese soup, refried beans, picante sauce, jalapeno peppers and cubed velvetta. Cook on low until bubbly. Serve hot with dip chips or tortilias chips.
1 (11)oz. Can Condensed Cheese Soup
1 (16)oz. Can Refried Beans
1 (16)oz. Jar Picante Sauce
1 (12)oz. Jar Sliced Jalapeno Peppers
1 Lb. Velvetta Cheese, cubed
Place ground beef in a large skillet. Cook over medium high heat until brown. Drain beef and place in a crockpot with the condensed cheese soup, refried beans, picante sauce, jalapeno peppers and cubed velvetta. Cook on low until bubbly. Serve hot with dip chips or tortilias chips.
PIZZA DIP
2 (8)oz. Packs of Cream Cheese, softened
1 1/2 Cups Sour Cream
1 Teaspoon Dried Oregano
1/2 Teaspoon Crushed Red Pepper Flakes, can leave out
1 Cup Pizza Sauce
1/2 Cup Sliced Green Onions
1/4 Teaspoon Minced Garlic
1/2 Cup or More Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
2/3 Cup Chopped Red or Green Bell Pepper
Preheat oven to 350. In a medium bowl mix the cream cheese, sour cream, oregano, red pepper flakes, pizza sauce, green onion, cheddar cheese, mozzarella cheese and the bell pepper. Pour this into a medium sprayed baking dish. Bake for 10 minutes or until bubbly. Don't let get to brown on top.
1 1/2 Cups Sour Cream
1 Teaspoon Dried Oregano
1/2 Teaspoon Crushed Red Pepper Flakes, can leave out
1 Cup Pizza Sauce
1/2 Cup Sliced Green Onions
1/4 Teaspoon Minced Garlic
1/2 Cup or More Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
2/3 Cup Chopped Red or Green Bell Pepper
Preheat oven to 350. In a medium bowl mix the cream cheese, sour cream, oregano, red pepper flakes, pizza sauce, green onion, cheddar cheese, mozzarella cheese and the bell pepper. Pour this into a medium sprayed baking dish. Bake for 10 minutes or until bubbly. Don't let get to brown on top.
RANCH CHEESE BALL
2 (8)oz. Packs Cream Cheese, softened
3 1/2 Cups Shredded Sharp Cheddar Cheese
1 (1)oz. Pack of Ranch-style Dressing Mix
2 Cups Chopped Pecans
In a large bowl, mix together cream cheese, cheddar cheese and dressing mix. Form into one large ball or two small balls. Roll in chopped pecans to coat the surface. Ref. for at least 2 hours or overnight.
3 1/2 Cups Shredded Sharp Cheddar Cheese
1 (1)oz. Pack of Ranch-style Dressing Mix
2 Cups Chopped Pecans
In a large bowl, mix together cream cheese, cheddar cheese and dressing mix. Form into one large ball or two small balls. Roll in chopped pecans to coat the surface. Ref. for at least 2 hours or overnight.
CARAMEL DIP
16 Caramels, Unwrapped
1/4 Cup Water
1 (8)oz. Pack Crem Cheese, softened
1/2 Cup Brown Sugar
In a medium kettle over medium heat or in the microwave, melt the caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve with apples.
1/4 Cup Water
1 (8)oz. Pack Crem Cheese, softened
1/2 Cup Brown Sugar
In a medium kettle over medium heat or in the microwave, melt the caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve with apples.
BUFFLO DIPPING SAUCE
1 Cup Red Pepper Sauce (Franks)
1 Cup Italian Salad Dressing
1/2 Cup Marg. or Butter
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
1 Cup Italian Salad Dressing
1/2 Cup Marg. or Butter
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
BUFFLO CHICKEN DIP
2 (10)oz. Chunk Chicken, Drained
2 (8)oz. Packs of Cream Cheese, softened
1 Cup Ranch Dressing
1 cup Ranch dressing
3/4 Cups Red Hot Pepper Sauce (Franks)
1 1/2 Cups Shredded Cheddar Cheese
1 Stalk of Celery, cleaned and cut into 4 inch pieces
Heat the chicken and hot sauce in a skillet together over medium heat until heated. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half of the cheddar cheese and then put the mixture in a crockpot. Sprinkle the remaining cheese over the top and cook on low until hot and bubbly. Serve with crackers.
2 (8)oz. Packs of Cream Cheese, softened
1 Cup Ranch Dressing
1 cup Ranch dressing
3/4 Cups Red Hot Pepper Sauce (Franks)
1 1/2 Cups Shredded Cheddar Cheese
1 Stalk of Celery, cleaned and cut into 4 inch pieces
Heat the chicken and hot sauce in a skillet together over medium heat until heated. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half of the cheddar cheese and then put the mixture in a crockpot. Sprinkle the remaining cheese over the top and cook on low until hot and bubbly. Serve with crackers.
MAPLE FLAVORED DIP
1 (8oz.) Cream Cheese, softened
1/2 Cup Sour Cream for Topping
1 Cup Whipped Cream
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Tablespoon Maple Syrup
1 Teaspoon Vanilla Extract
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, white sugar, maple syrup and vanilla extract. Mix until smooth. Serve. Keep Ref. if any leftover.
1/2 Cup Sour Cream for Topping
1 Cup Whipped Cream
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Tablespoon Maple Syrup
1 Teaspoon Vanilla Extract
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, white sugar, maple syrup and vanilla extract. Mix until smooth. Serve. Keep Ref. if any leftover.
BASIL ROOEE DIP
1 3/4 Cups Finely Chopped Fresh Basil
2 Small Tomatoes, Finely Chopped
2 1/3 Cups Fine Dry Bread Crumbs
3 Cloves Garlic, Minced
1 Jalapeno Pepper, Seeded and Finely Chopped
1 Teaspoon Sea Salt
1/2 Cup Olive Oil
In a medium bowl, stir together the basil, tomatoes, bread crumbs, garlic,, jalapeno, salt and olive oil. Cover, and refrigerate overnight. Serve with your favorite dippers like baguette slices or pita chips.
2 Small Tomatoes, Finely Chopped
2 1/3 Cups Fine Dry Bread Crumbs
3 Cloves Garlic, Minced
1 Jalapeno Pepper, Seeded and Finely Chopped
1 Teaspoon Sea Salt
1/2 Cup Olive Oil
In a medium bowl, stir together the basil, tomatoes, bread crumbs, garlic,, jalapeno, salt and olive oil. Cover, and refrigerate overnight. Serve with your favorite dippers like baguette slices or pita chips.
BABY SHOWER DIP
1 Cup of Sour Cream
1 (8) oz. Pack of Cream Cheese, softened
1/2 Cup White Sugar
1 Tablespoon Raspberry Extract
1/2 Cup Fresh Raspberries
In a medium bowl, place the sour cream, the cream cheese, white sugar,
and raspberry extract. With a electric mixer beat until smooth. Chill in the ref. for 30 minutes. Garnish with fresh raspberries to serve.
You can also use this recipe with strawberry extract and fresh strawberrys for a shower for a girl or blueberry extract with fresh blueberries for a shower for a boy.
1 (8) oz. Pack of Cream Cheese, softened
1/2 Cup White Sugar
1 Tablespoon Raspberry Extract
1/2 Cup Fresh Raspberries
In a medium bowl, place the sour cream, the cream cheese, white sugar,
and raspberry extract. With a electric mixer beat until smooth. Chill in the ref. for 30 minutes. Garnish with fresh raspberries to serve.
You can also use this recipe with strawberry extract and fresh strawberrys for a shower for a girl or blueberry extract with fresh blueberries for a shower for a boy.
EASY APPLE DIP
1 (8) oz. Cream Cheese
1/2 Cup Brown Sugar
1 Tablespoon Vanilla Extract
Mix together and use with sliced apples. You can also use strawberry flavored cream cheese in the tub. Keep ref.
1/2 Cup Brown Sugar
1 Tablespoon Vanilla Extract
Mix together and use with sliced apples. You can also use strawberry flavored cream cheese in the tub. Keep ref.
Sunday, February 14, 2010
EASY SWEDISH MEATBALLS
1 Bag Of Frozen Meat Balls
1 Can Or Jar Of Beef Gravy
1 Can Of Cream of Mushroom Soup
1 Bag Of Medium Size Egg Noodles
Put the meatballs in a medium sized kettle and pour the gravy and soup in it. Stir and cook until they are unfroze and hot. Serve with cooked and drained egg noodles.
1 Can Or Jar Of Beef Gravy
1 Can Of Cream of Mushroom Soup
1 Bag Of Medium Size Egg Noodles
Put the meatballs in a medium sized kettle and pour the gravy and soup in it. Stir and cook until they are unfroze and hot. Serve with cooked and drained egg noodles.
Saturday, February 13, 2010
THE CORPSE THAT SAT UP
It was getting around the edge of dark and my father-in-law was walking home from visiting. He came upon two men who were running. He stopped them and ask them what was wrong. They were out of breath so it took a few minutes for them to answer him as they began walking alone with him. Well we work for the funeral home and we had to go pick up someone. Now this is in the mountain area with plenty of curves to go around. So he ask them where was the funeral home car . They said we parked it back younder. He ask them were they out of gas and they said no. So he kept on talking to them as they walked and he could tell they were scared of something.
Being my father-in-law he would not stop until he got out of them what was wrong with them. So one of them said: We were driving along and going down the mountain and we heard something so I turned around and looked in the back and what did I see the corpse was sitting up straight. It was moving from side to side as we were going around the curves. We got scared of it and pulled over beside the road and got out and started running. They are not supposed to sit up. He ask them what were they doing leaving the body and the car by itself. We don't make that much so we are going to just leave it parked by the road and come Monday we are going to go look for us another job. So my father-in-law got to his house and they kept on walking down the road. I wonder what happened to the body. I am sure they sent someone else to come find the body and car. I sure would not have liked to have came upon that site. I would run to. I am glad this happened in the old days.We ask one of our cousins who works at the funeral home if this was possible and he said yes it is due to nerves in the body.
My father-in-law would tell this to people when we had a wake and we were all sitting up at it. It is the custom in the mountains to sit up all night with the dead. In the city the funeral homes close out around nine at night. If you are took to a church then people stay all night. They tell about the things that had happened in the persons life that had died and then they also tell about things that has happened to them. We still all pull over beside the road in respect for the dead when we pass them on the way to the burial place or even to the church for the funeral.
Being my father-in-law he would not stop until he got out of them what was wrong with them. So one of them said: We were driving along and going down the mountain and we heard something so I turned around and looked in the back and what did I see the corpse was sitting up straight. It was moving from side to side as we were going around the curves. We got scared of it and pulled over beside the road and got out and started running. They are not supposed to sit up. He ask them what were they doing leaving the body and the car by itself. We don't make that much so we are going to just leave it parked by the road and come Monday we are going to go look for us another job. So my father-in-law got to his house and they kept on walking down the road. I wonder what happened to the body. I am sure they sent someone else to come find the body and car. I sure would not have liked to have came upon that site. I would run to. I am glad this happened in the old days.We ask one of our cousins who works at the funeral home if this was possible and he said yes it is due to nerves in the body.
My father-in-law would tell this to people when we had a wake and we were all sitting up at it. It is the custom in the mountains to sit up all night with the dead. In the city the funeral homes close out around nine at night. If you are took to a church then people stay all night. They tell about the things that had happened in the persons life that had died and then they also tell about things that has happened to them. We still all pull over beside the road in respect for the dead when we pass them on the way to the burial place or even to the church for the funeral.
QUICK BEEF DINNER
1 Lb. Ground Chuck
1/2 Cup Milk
2 Cups Potatoes, sliced
1 Cup fine Shredded Cheese
1 Cup Carrots, sliced
1 Medium Onion, sliced
1 Can Cream of Mushroom Soup
Salt and Pepper
Fry the ground chuck and add salt and pepper to it. Drain. In a cassorole dish put the ground chuck in it. Sprinkle milk over the meat. Add the potatoes, carrots, and onion. Spread evenly, spread cheese over the mixture and pour soup over this. Bake at 350 until vegs. are tender.
1/2 Cup Milk
2 Cups Potatoes, sliced
1 Cup fine Shredded Cheese
1 Cup Carrots, sliced
1 Medium Onion, sliced
1 Can Cream of Mushroom Soup
Salt and Pepper
Fry the ground chuck and add salt and pepper to it. Drain. In a cassorole dish put the ground chuck in it. Sprinkle milk over the meat. Add the potatoes, carrots, and onion. Spread evenly, spread cheese over the mixture and pour soup over this. Bake at 350 until vegs. are tender.
PORK AND CABBAGE BAKE
4 Pork Chops
1 Can Cream Of Mushroom Soup
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
4 Cups Shredded Cabbage
Crisco Oil
Put the oil in the skillet, add the chops and brown the chops. Remove and set aside. To the drippings add the soup and seasonings and bring to a boil. Place chops in a sprayed baking dish. Cover with the cabbage and seasoning mix. Cover and bake at 350 for 60 minutes or until chops are done and tender.
1 Can Cream Of Mushroom Soup
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
4 Cups Shredded Cabbage
Crisco Oil
Put the oil in the skillet, add the chops and brown the chops. Remove and set aside. To the drippings add the soup and seasonings and bring to a boil. Place chops in a sprayed baking dish. Cover with the cabbage and seasoning mix. Cover and bake at 350 for 60 minutes or until chops are done and tender.
SALMON PATTIES
1 Can Salmon with liquid
1 Can Cream of Celery Soup
11/2 Cups Crushed Italian Seasoned Bread Crumbs
1/3 Cup finely Chopped Onion
1 Large Egg, slightly beaten
Flour
Oil
De-bone the salmon, and then in a large bowl, mix together the salmon with the liquid, soup, bread crumbs, onion and egg. Form into patties. Lightly coat each patty in flour on both sides. Fry patties in oil on each side until golden brown.
1 Can Cream of Celery Soup
11/2 Cups Crushed Italian Seasoned Bread Crumbs
1/3 Cup finely Chopped Onion
1 Large Egg, slightly beaten
Flour
Oil
De-bone the salmon, and then in a large bowl, mix together the salmon with the liquid, soup, bread crumbs, onion and egg. Form into patties. Lightly coat each patty in flour on both sides. Fry patties in oil on each side until golden brown.
GROUND CHUCK CASSEROLE
1 Lb. Ground Chuck
3oz. Wild Rice
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Small Can of Sliced Mushrooms, drained
Parmesan Cheese
Brown ground chuck and drain Add all the other ings. Sprinkle with parmesan cheese, Bake for 1 hour at 350.
3oz. Wild Rice
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Small Can of Sliced Mushrooms, drained
Parmesan Cheese
Brown ground chuck and drain Add all the other ings. Sprinkle with parmesan cheese, Bake for 1 hour at 350.
REFRIED BEAN ROLL-UPS
1 Can (16)oz. Refried Beans
1/2 Teaspoon Chili powder
1 Cup Shredded Lettuce
1/2 Cup Salsa
8 Flour Tortillas(8 inch)
1/2 Cup Shredded Cheese
Mix beans, salsa and chili powder in a 1-qt. saucepan, heat over medium heat about 5 minutes, stirring occassionaly, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla. Top with lettuce and cheese. Fold over sides and ends. Roll Up. Can be served with aditional salsa.
1/2 Teaspoon Chili powder
1 Cup Shredded Lettuce
1/2 Cup Salsa
8 Flour Tortillas(8 inch)
1/2 Cup Shredded Cheese
Mix beans, salsa and chili powder in a 1-qt. saucepan, heat over medium heat about 5 minutes, stirring occassionaly, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla. Top with lettuce and cheese. Fold over sides and ends. Roll Up. Can be served with aditional salsa.
ROTINI-BEEF BAKE
8oz. Rotini
1 (4)oz. Can Sliced Mushrooms
1 Cup Chopped Onion
1 Small Green Pepper, chopped
1 (28)oz. Can Diced Tomatoes
2 Cups Grated Mozzarella Cheese
1 Lb. Ground Chuck
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1 (6)oz. Can Tomato Paste
1/4 Teaspoon Garlic Powder
1 Teaspoon Salt
Cook Rotini according to directions. Drain. Cook ground chuck, onion and green pepper. Drain. Add tomatoes, paste, and mushrooms and seasonings. Simmerfor 20 minutes. Combine rotini and sauce. Layer 1/2 mixture into a 3 quart sprayed baking dish. Top with 1 Cup Mozzarella. Layer remaining rotini mixture and top with mozzarella. Bake at 350 for 30 minutes.
1 (4)oz. Can Sliced Mushrooms
1 Cup Chopped Onion
1 Small Green Pepper, chopped
1 (28)oz. Can Diced Tomatoes
2 Cups Grated Mozzarella Cheese
1 Lb. Ground Chuck
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1 (6)oz. Can Tomato Paste
1/4 Teaspoon Garlic Powder
1 Teaspoon Salt
Cook Rotini according to directions. Drain. Cook ground chuck, onion and green pepper. Drain. Add tomatoes, paste, and mushrooms and seasonings. Simmerfor 20 minutes. Combine rotini and sauce. Layer 1/2 mixture into a 3 quart sprayed baking dish. Top with 1 Cup Mozzarella. Layer remaining rotini mixture and top with mozzarella. Bake at 350 for 30 minutes.
HOT DOG AND BEAN DISH
1Can (16) Baked Beans
4 Hot Dogs, cut into 1/2 inch pieces
1 Can(8)oz. Tomato Sauce
8oz. Pasta, cooked
2 Tsp. Chili Powder
1 Cup Shredded Chadder Cheese
Coat a 2 qt. baking dish with cooking spray. Combine the beans, pasta, hotdogs, tomato sauce, 3/4 cup cheese and chili powder. Put in the baking dish. Sprinkle the remaining cheese on top. Bake until heat all the way through and cheese is melted.
4 Hot Dogs, cut into 1/2 inch pieces
1 Can(8)oz. Tomato Sauce
8oz. Pasta, cooked
2 Tsp. Chili Powder
1 Cup Shredded Chadder Cheese
Coat a 2 qt. baking dish with cooking spray. Combine the beans, pasta, hotdogs, tomato sauce, 3/4 cup cheese and chili powder. Put in the baking dish. Sprinkle the remaining cheese on top. Bake until heat all the way through and cheese is melted.
PORK ROAST
4-5 Lb. Pork Loin Roast
1 Bay Leaf
1 Tablespoon Garlic Powder
1 Large Onion, sliced
2 Tablespoons Soy Sauce
Spray your crock-pot with Pam. Place the roast and onion in the crockpot. . Add the bay leaf, soy sauce and garlic powder. Cover and Cook On high 1 hour and on low for 6 hours. Slice and serve. Can add a small amount of water before putting roast in the crockpot.
1 Bay Leaf
1 Tablespoon Garlic Powder
1 Large Onion, sliced
2 Tablespoons Soy Sauce
Spray your crock-pot with Pam. Place the roast and onion in the crockpot. . Add the bay leaf, soy sauce and garlic powder. Cover and Cook On high 1 hour and on low for 6 hours. Slice and serve. Can add a small amount of water before putting roast in the crockpot.
GARY'S CHILI
This is my son-in-laws chilli recipe and it is really good.
21/2 Lbs. Ground Chuck
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Can of Petite Diced Tomatoes
1 Large Can of Bush's Chili Beans
1Pack McCormick Original Chili Mix
1/2 Pack McCormick Mild Chili MIx
2 Chili Cans of Water
Salt
In a nonstick skillet cook the ground chuck with the chopped onion. When about done add the green pepper. Drain off grease. Put the beef mixture in a medium kettle. Add the beans and tomatoes and the chili mixes. Next add the two cans of water. Add your salt.This may need a little more water. Cook for around 1 hour on medium.
21/2 Lbs. Ground Chuck
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Can of Petite Diced Tomatoes
1 Large Can of Bush's Chili Beans
1Pack McCormick Original Chili Mix
1/2 Pack McCormick Mild Chili MIx
2 Chili Cans of Water
Salt
In a nonstick skillet cook the ground chuck with the chopped onion. When about done add the green pepper. Drain off grease. Put the beef mixture in a medium kettle. Add the beans and tomatoes and the chili mixes. Next add the two cans of water. Add your salt.This may need a little more water. Cook for around 1 hour on medium.
SOUTHWESTERN CHICKEN DISH
1 Lb. Boneless, Skinless Chicken Breast, cut into bite size pieces
2 Cups Elbow Macaroni, Uncooked
1/2 Lb. Velveeta Cheese, Cut up in cubes
1 Can Rotel Diced Tomatoes with Green Peppers
1/2 Cup Sour Cream
Cook the chicken in a nonstick skillet on medium for 7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water. Bring to a boil. Stir in macaroni, cover, reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add the velveeta and tomatoes. Cook until velveeta is melted, stirring frequently. Remove from heat, Stir in sour cream.
2 Cups Elbow Macaroni, Uncooked
1/2 Lb. Velveeta Cheese, Cut up in cubes
1 Can Rotel Diced Tomatoes with Green Peppers
1/2 Cup Sour Cream
Cook the chicken in a nonstick skillet on medium for 7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water. Bring to a boil. Stir in macaroni, cover, reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add the velveeta and tomatoes. Cook until velveeta is melted, stirring frequently. Remove from heat, Stir in sour cream.
SAUEKRAUT AND PORK ROAST
3-4 Lb. Pork Roast
1/2 Cup Brown Sugar
2 Cans Sauerkraut(rinsed and drained)
1 Pack Onion Soup MIx
1/2 Can Apple Juice
1 Cup Water
Turn slow cooker on low. Place pork roast in bottom. Sprinkle sop mix on top and the add the sauerkraut on top of this. Place brown sugar on top of the sauerkraut. Pour the apple juice and water all over the top . Slow cook for 6-8 hours.
1/2 Cup Brown Sugar
2 Cans Sauerkraut(rinsed and drained)
1 Pack Onion Soup MIx
1/2 Can Apple Juice
1 Cup Water
Turn slow cooker on low. Place pork roast in bottom. Sprinkle sop mix on top and the add the sauerkraut on top of this. Place brown sugar on top of the sauerkraut. Pour the apple juice and water all over the top . Slow cook for 6-8 hours.
BAKED BEANS
1 Lb. Ground Chuck
1 Medium Onion, chopped
1/2 Green Bell Pepper
1 Teaspoon Salt
1 Teaspoon Vinger
1/2 Cup Brown Sugar
1 Cup Ketchup
1 (21)oz. Pork and Beans
1 (15)oz. Kidney Beans
1/2 Pack Bacon, fried and cut into small pieces
Brown beef, onion, pepper in skillet. Drain off grease. Add remaining ings. and bake in a large casserole dish at 350 for 30 minutes. Serve warm.
1 Medium Onion, chopped
1/2 Green Bell Pepper
1 Teaspoon Salt
1 Teaspoon Vinger
1/2 Cup Brown Sugar
1 Cup Ketchup
1 (21)oz. Pork and Beans
1 (15)oz. Kidney Beans
1/2 Pack Bacon, fried and cut into small pieces
Brown beef, onion, pepper in skillet. Drain off grease. Add remaining ings. and bake in a large casserole dish at 350 for 30 minutes. Serve warm.
GYOS
2Lb. Ground Beef, or Chicken , shredded
2 Cloves Garlic, crushed
1/4 Cup Lemon Juice
1 Teaspoon Basil
1/2 Teaspoon Ground Marjoram
1 Teaspoon Thyme
1 Teaspoon Rosemary
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Fresh Parsley
2 Tomatoes, chopped
1 Onion, sliced or chopped
1/2 Head of Lettuce, Shredded
8 Pita Pockets
Sauce:
2 Cups Yogurt
1 Pack of HIdden Valley Ranch Dressing
Mix together
Combine meat, garlic, lemon juice, basil, marjoram, thyme, rosemary, salt and pepper and parsley in a large bowl. Blend well. Place in a sprayed skillet and cook stirring occ. until meat is brown. Drain off grease. If using chicken shred it up. Cut pita pockets in half. Spoon in meat mixture. Top with tomatoes, lettuce and onions. Spoon sauce over each sandwich.
2 Cloves Garlic, crushed
1/4 Cup Lemon Juice
1 Teaspoon Basil
1/2 Teaspoon Ground Marjoram
1 Teaspoon Thyme
1 Teaspoon Rosemary
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Fresh Parsley
2 Tomatoes, chopped
1 Onion, sliced or chopped
1/2 Head of Lettuce, Shredded
8 Pita Pockets
Sauce:
2 Cups Yogurt
1 Pack of HIdden Valley Ranch Dressing
Mix together
Combine meat, garlic, lemon juice, basil, marjoram, thyme, rosemary, salt and pepper and parsley in a large bowl. Blend well. Place in a sprayed skillet and cook stirring occ. until meat is brown. Drain off grease. If using chicken shred it up. Cut pita pockets in half. Spoon in meat mixture. Top with tomatoes, lettuce and onions. Spoon sauce over each sandwich.
SANDWICH SAUCE
1 Cup Miralce Whip Salad Dressing
1/3 Cup Kraft Bottled Creamy French Dressing, orange not the red
1 Tablespoon Sugar
1 Teaspoon Dry Minced Onion
1/4 Cup Sweet Pickle Relish
1/4 Teaspoon Black Pepper
Blend all together with a mixer on low or can use a fork. Put in a jar with a lid and keep in ref. Use within a month.
1/3 Cup Kraft Bottled Creamy French Dressing, orange not the red
1 Tablespoon Sugar
1 Teaspoon Dry Minced Onion
1/4 Cup Sweet Pickle Relish
1/4 Teaspoon Black Pepper
Blend all together with a mixer on low or can use a fork. Put in a jar with a lid and keep in ref. Use within a month.
HAWAIIAN SALAD
2 Cups Sour Cream
2 Cups Coconut
2 Cups Mandarin Oranges, drained
2 Cups Chunk Pineapple, drained
Mix all ings well. Cover bowl and ref. overnight. Keep ref.
2 Cups Coconut
2 Cups Mandarin Oranges, drained
2 Cups Chunk Pineapple, drained
Mix all ings well. Cover bowl and ref. overnight. Keep ref.
ORANGE SALAD
1 (8)oz. Bowl of Cool Whip
1 Large, Small Crud Cottage Cheese
1 Large can Mandarin Oranges
1 Medium can Crushed Pineapple, drained
1 Large Box of Orange Jello
Mix the jello in wiht the cottage cheese, dry. Add all of the other ings. and mix well. Ref.
1 Large, Small Crud Cottage Cheese
1 Large can Mandarin Oranges
1 Medium can Crushed Pineapple, drained
1 Large Box of Orange Jello
Mix the jello in wiht the cottage cheese, dry. Add all of the other ings. and mix well. Ref.
BROCCOLI SOUP
2 Tablespoons Marg.
2 Tablespoons Flour
3/4 Lbs. Velveeta Cheese, cut in small cubes
1 (10)oz. Frozen Broccoli, thawed and drained
1/8 Tsp. Pepper
1/4 Cup Chopped Onion
21/2 Cups Milk
Melt the marg in a large kettle on medium heat. Add the onions and cook and stir about 5 minutes or until tender. Add flour, cook 1 minute, stirring constantly. Stir in milk. Bring to a boil. Reduce heat to medium-low. Simmer about 1 minute. Add remaining ings. Cook until cheese is melted and soup is hot, stirring occasionaly.
2 Tablespoons Flour
3/4 Lbs. Velveeta Cheese, cut in small cubes
1 (10)oz. Frozen Broccoli, thawed and drained
1/8 Tsp. Pepper
1/4 Cup Chopped Onion
21/2 Cups Milk
Melt the marg in a large kettle on medium heat. Add the onions and cook and stir about 5 minutes or until tender. Add flour, cook 1 minute, stirring constantly. Stir in milk. Bring to a boil. Reduce heat to medium-low. Simmer about 1 minute. Add remaining ings. Cook until cheese is melted and soup is hot, stirring occasionaly.
SWEET POTATO CASSEROLE
6 Cups Sweet Potatoes, cooked or 2 Large Cans
2 Cups Sugar
1 Cup Milk
2 Tsp. Vanilla
4 Eggs
1/2 Tsp. Salt
Topping:
1 Cup Brown Sugar
1 Cup Butter
1/2 Cup Flour
1-2 Cups Pecans
Mash the sweet potatoes in a medium bowl. Mix the other ings. in with them. Then Pour into a glass baking dish. In a small bowl mix the topping all together and put on top of the potato mixture. Bake at 350 for 30 minutes. Don't let burn on top.
2 Cups Sugar
1 Cup Milk
2 Tsp. Vanilla
4 Eggs
1/2 Tsp. Salt
Topping:
1 Cup Brown Sugar
1 Cup Butter
1/2 Cup Flour
1-2 Cups Pecans
Mash the sweet potatoes in a medium bowl. Mix the other ings. in with them. Then Pour into a glass baking dish. In a small bowl mix the topping all together and put on top of the potato mixture. Bake at 350 for 30 minutes. Don't let burn on top.
Friday, February 12, 2010
PINEAPPLE DELIGHT
1 Can Cherry Pie Filling
1 Can Eagle Brand Milk
1 Cup Chopped Pecans
1 Can Crushed Pineapple
1 (12)oz. Cool Whip
In a bowl mix all of this together and chill. Keep ref.
1 Can Eagle Brand Milk
1 Cup Chopped Pecans
1 Can Crushed Pineapple
1 (12)oz. Cool Whip
In a bowl mix all of this together and chill. Keep ref.
WILTED LETTUCE AND GREEN ONIONS
2 Quarts Leaf Lettuce
6 Green Onions
1/8 Tsp. Salt
1/2 Cup Bacon Drippings or Wesson Oil
Wash the lettuce and cut up . Let dry on a paper towel. Cut up the onion using the blades also. Put in a ovenproof bowl and then add the salt.
Heat the grease until smoking ,watch don't let get to hot or it will catch on fire. Pour the grease over the lettuce and onion mixture. Toss . Serve at once.
You can also use a head of lettuce. Just cut it up in small pieces with the onions and salt. You can not heat the grease and just pour it over the lettuce and onion. If doing this, use the head lettuce and I like to use Wesson Oil for this. It taste just like the wilted kind.
6 Green Onions
1/8 Tsp. Salt
1/2 Cup Bacon Drippings or Wesson Oil
Wash the lettuce and cut up . Let dry on a paper towel. Cut up the onion using the blades also. Put in a ovenproof bowl and then add the salt.
Heat the grease until smoking ,watch don't let get to hot or it will catch on fire. Pour the grease over the lettuce and onion mixture. Toss . Serve at once.
You can also use a head of lettuce. Just cut it up in small pieces with the onions and salt. You can not heat the grease and just pour it over the lettuce and onion. If doing this, use the head lettuce and I like to use Wesson Oil for this. It taste just like the wilted kind.
EGG SALAD
6 Hard Boiled Eggs
2 Tablespoons Sweet Pickle Relish
1 Small Onion, chopped
3 Tablespoons Mustard or Mayo
Salt and Pepper
In a bowl chop the eggs and then add the relish and mustard or mayo. Salt and pepper this. I like to add the onion when I get ready to serve this as sometimes it makes it bitter. Keep ref.
2 Tablespoons Sweet Pickle Relish
1 Small Onion, chopped
3 Tablespoons Mustard or Mayo
Salt and Pepper
In a bowl chop the eggs and then add the relish and mustard or mayo. Salt and pepper this. I like to add the onion when I get ready to serve this as sometimes it makes it bitter. Keep ref.
SEVEN UP SALAD
3 Boxes Lemon Jello
1(8)oz. Cool Whip
1 Tsp. Sugar
1 (8)oz. Cream Cheese
1/2 Cup Boiling Water
1 (20)oz. Pineapple, crushed and drained
1 Cup Chopped Pecans
1 (10)oz. Bottle Seven Up
Dissolve the three boxes of jello in boiling water. Then mix in all the other ings. Pour into a 13x9 glass dish. Ref.
1(8)oz. Cool Whip
1 Tsp. Sugar
1 (8)oz. Cream Cheese
1/2 Cup Boiling Water
1 (20)oz. Pineapple, crushed and drained
1 Cup Chopped Pecans
1 (10)oz. Bottle Seven Up
Dissolve the three boxes of jello in boiling water. Then mix in all the other ings. Pour into a 13x9 glass dish. Ref.
PINK SALAD
This salad is real good and we make it a lot for baby showers or bridal showers.
1 Can Cherry Pie Filling
1 Can Crushed Pineapple, undrained
1 Can Eagle Brand Milk
1 Medium Cool Whip (12)oz.
1/2 Cup Pecans
Put all of this in a bowl and mix together. Ref.
1 Can Cherry Pie Filling
1 Can Crushed Pineapple, undrained
1 Can Eagle Brand Milk
1 Medium Cool Whip (12)oz.
1/2 Cup Pecans
Put all of this in a bowl and mix together. Ref.
WATERGATE SALAD
2 Small Boxes Instant Pistashio Pudding
2 Large Boxes Cool Whip
1 Bag Small Colored Marshmallows
1 Can Crushed Pineapple
1 Pack Pecans, chopped
1/2 Cup Maraschino Cherries
Put the cool whip in a bowl and add the pudding powder. It will dissolve. Drain the fruit and add to this. Then add the pecans and marshmallows. Ref.
2 Large Boxes Cool Whip
1 Bag Small Colored Marshmallows
1 Can Crushed Pineapple
1 Pack Pecans, chopped
1/2 Cup Maraschino Cherries
Put the cool whip in a bowl and add the pudding powder. It will dissolve. Drain the fruit and add to this. Then add the pecans and marshmallows. Ref.
CHICKEN AND MANDARIN ORANGE SALAD
1/2 Cup Ranch Dressing
2 Cups Cut Up Cooked Chicken
1 Pack (12)oz. Mixed Salad Greens, around 4 cups
1 Can (11)oz. Mandarin Oranges, drained
1/4 Cup Orange Marmalade
1/4 Cup Thinly Sliced Red Onion
1/2 Cup Croutons
In a bowl blend the dressing and marmalade. Then add the chicken, red onion and salad greens, toss to coat. Next fold in the oranges and croutons.
2 Cups Cut Up Cooked Chicken
1 Pack (12)oz. Mixed Salad Greens, around 4 cups
1 Can (11)oz. Mandarin Oranges, drained
1/4 Cup Orange Marmalade
1/4 Cup Thinly Sliced Red Onion
1/2 Cup Croutons
In a bowl blend the dressing and marmalade. Then add the chicken, red onion and salad greens, toss to coat. Next fold in the oranges and croutons.
CAULIFLOWER SALAD
1 Large Head Lettuce
1 Large Head Cauliflower
1 Lb. Bacon, fried and crumbled
1 Large Sweet Onion
1/2 Cup Parmesan CHeese
1/4 Cup Sugar
2 Cups Hellman Mayonnaise
In a bowl mix the onion, parmesan cheese and sugar and mayonnaise.
In another large bowl take the lettuce and tear into bite size pieces. Then cut the cauliflower apart to make small florets as small as you can get them. Put the cauliflower on top of the lettuce. When the bacon as cooled crumble it on top of the cauliflower. Before you get ready to serve it mix the dressing with the salad and toss.
1 Large Head Cauliflower
1 Lb. Bacon, fried and crumbled
1 Large Sweet Onion
1/2 Cup Parmesan CHeese
1/4 Cup Sugar
2 Cups Hellman Mayonnaise
In a bowl mix the onion, parmesan cheese and sugar and mayonnaise.
In another large bowl take the lettuce and tear into bite size pieces. Then cut the cauliflower apart to make small florets as small as you can get them. Put the cauliflower on top of the lettuce. When the bacon as cooled crumble it on top of the cauliflower. Before you get ready to serve it mix the dressing with the salad and toss.
PINEAPPLE-CRANBERRY SALAD
1 (14)oz. Can Sweetened Condensed Milk
1 (20)oz. Can Crushed Pineapples, drained
1 (16)oz. Can Whole Cranberry Sauce
1/2 Cup Pecans, chopped
1/4 Cup Lemon Juice
1 (8)oz. Cool Whip
Mix all the ingredients. Then pour into a 13x9 Pan. Ref. You can also freeze this.
1 (20)oz. Can Crushed Pineapples, drained
1 (16)oz. Can Whole Cranberry Sauce
1/2 Cup Pecans, chopped
1/4 Cup Lemon Juice
1 (8)oz. Cool Whip
Mix all the ingredients. Then pour into a 13x9 Pan. Ref. You can also freeze this.
EASY CRANBERRY SALAD
1 (8)oz. Can Whole Cranberries not the jelled kind
1 (6)oz. Can Mandarin Oranges
1 Cup Walnuts, chopped
1 Cup Pecans, chopped
In a medium bowl, fold together the cranberries, mandarin oranges, walnuts and pecans. Chill.
1 (6)oz. Can Mandarin Oranges
1 Cup Walnuts, chopped
1 Cup Pecans, chopped
In a medium bowl, fold together the cranberries, mandarin oranges, walnuts and pecans. Chill.
PINEAPPLE-LIME SALAD
1 Small Box of Lime Jello
1 Cup Hot Water
1 Cup Powdered Sugar
1 Cup Crushed Pineapple with juice
1 Teaspoon Vanilla
1 (8) oz. Cream Cheese, softened
1 Cup Whipping Cream or Cool Whip
1 Cup Chopped pecans
Dissolve the lime jello in 1 cup hot water. Let cool. Mix together 1 cup powdered sugar, 1 cup crushed pineapple with the juice and 1 tsp. vanilla
and the softened cream cheese. Add this to the jello and stir well. Then add 1 cup of whipping cream, beat until it is stiff or 1 cup cool whip. Fold this in the jello mixture. Then add the 1 cup chopped pecans last.
1 Cup Hot Water
1 Cup Powdered Sugar
1 Cup Crushed Pineapple with juice
1 Teaspoon Vanilla
1 (8) oz. Cream Cheese, softened
1 Cup Whipping Cream or Cool Whip
1 Cup Chopped pecans
Dissolve the lime jello in 1 cup hot water. Let cool. Mix together 1 cup powdered sugar, 1 cup crushed pineapple with the juice and 1 tsp. vanilla
and the softened cream cheese. Add this to the jello and stir well. Then add 1 cup of whipping cream, beat until it is stiff or 1 cup cool whip. Fold this in the jello mixture. Then add the 1 cup chopped pecans last.
Wednesday, February 10, 2010
HOW TO FIX A CHUCK ROAST
A good way to fix a chuck roast is to pour a can of Beef Broth over it. You can also add some sliced onions and sliced jalapenos peppers on top of it and some dried oregano. Let bake, covered until done. Leftovers can be pulled apart and used as sandwiches on a bun with some cheese and tomato on them.
ASIAN SALAD
1 Package of Ramen Noodle Soup Mix, any flavor
1 Bag (16)oz. Coleslaw mix
8 Medium onions(1/2) cup, sliced
1/2 Cup Sliced Almonds
1 Medium Red Bell Pepper, cut into thin strips
2 Seedless Oranges, 11/2 cups peeled and coarsely chopped
2 Cups Fresh Baby Spinach Leaves, coarsely chopped
DRESSING:
1/3 Cup Canola Oil
1/3 Cup Rice Vinger
3 Tablespoons Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
In a bowl, beat dressing ings. with a wire wisk until sugar is dissolved and mixture is well blended.
Break up the ramen noodles in bag before opening. Discard seasoning packet. Add noodles and all remaining salad ings. together except oranges and spinach to dressing. Toss to mix well. Then stir in the oranges and spinach. Serve. Ref. up to 8 hours.
1 Bag (16)oz. Coleslaw mix
8 Medium onions(1/2) cup, sliced
1/2 Cup Sliced Almonds
1 Medium Red Bell Pepper, cut into thin strips
2 Seedless Oranges, 11/2 cups peeled and coarsely chopped
2 Cups Fresh Baby Spinach Leaves, coarsely chopped
DRESSING:
1/3 Cup Canola Oil
1/3 Cup Rice Vinger
3 Tablespoons Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
In a bowl, beat dressing ings. with a wire wisk until sugar is dissolved and mixture is well blended.
Break up the ramen noodles in bag before opening. Discard seasoning packet. Add noodles and all remaining salad ings. together except oranges and spinach to dressing. Toss to mix well. Then stir in the oranges and spinach. Serve. Ref. up to 8 hours.
MEXICAN PASTA DISH
1Lb. Ground chuck
1 Jar Mild Salsa
1 Cup Tomato Sauce use a (15)oz. can
1 1/2 Cups Water
2 Cups Uncooked Regular or Multigrain Elbow Maccaroni
1 Cup Green Giant Niblets Frozen Corn
3/4 Cup Shredded Reduced-fat Sharp Cheddar Cheese
In a skillet cook beef until done. Drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat, cover and simmer for 15 minutes. Stir occasionaly until macaroni is tender. Sprinkle with cheese. Cover. Let stand 1 to 2 Minutes or until cheese is melted.
1 Jar Mild Salsa
1 Cup Tomato Sauce use a (15)oz. can
1 1/2 Cups Water
2 Cups Uncooked Regular or Multigrain Elbow Maccaroni
1 Cup Green Giant Niblets Frozen Corn
3/4 Cup Shredded Reduced-fat Sharp Cheddar Cheese
In a skillet cook beef until done. Drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat, cover and simmer for 15 minutes. Stir occasionaly until macaroni is tender. Sprinkle with cheese. Cover. Let stand 1 to 2 Minutes or until cheese is melted.
TURKEY SAUSAGE AND SHELL BAKE
1 Box Shell Macaroni, add some salt to this
1 Lb. Lean Turkey Sausage
1 Container Of Light Ricotta Cheese
2 Cups Shredded Reduce-fat Italian Cheese Blend (8)oz.
1 (9)oz. Box Frozen spinach, thawed and squeezed to drain
1/2 Teaspoon Dried Basil Leaves
3/4 Cup Finely Shredded Carrots
1 Jar Italian Herb Pasta Sauce
Cook the macaroni, drain and set aside. Do not let cook to long and get mushy.
In a nonstick skillet, crumbe the sausage and cook over medium heat until done. Drain.
In a medium bowl, stir ricotta cheese, 1 cup drained spinach and basil leaves until well mixed. Then stir in the carrots and sausage.
Spray a 13x9 glass baking dish. Put the shell macaroni in a single layer in the dish. Spoon the pasta sauce over this. Next add the sausage mixture. Then more of the pasta sauce. Then put the cheese on top and bake for 40 minutes. Watch and don't let cheese get to brown.
1 Lb. Lean Turkey Sausage
1 Container Of Light Ricotta Cheese
2 Cups Shredded Reduce-fat Italian Cheese Blend (8)oz.
1 (9)oz. Box Frozen spinach, thawed and squeezed to drain
1/2 Teaspoon Dried Basil Leaves
3/4 Cup Finely Shredded Carrots
1 Jar Italian Herb Pasta Sauce
Cook the macaroni, drain and set aside. Do not let cook to long and get mushy.
In a nonstick skillet, crumbe the sausage and cook over medium heat until done. Drain.
In a medium bowl, stir ricotta cheese, 1 cup drained spinach and basil leaves until well mixed. Then stir in the carrots and sausage.
Spray a 13x9 glass baking dish. Put the shell macaroni in a single layer in the dish. Spoon the pasta sauce over this. Next add the sausage mixture. Then more of the pasta sauce. Then put the cheese on top and bake for 40 minutes. Watch and don't let cheese get to brown.
DIET ITALIAN SALAD
6 Cups Chopped Romaine
1 Large Can of Chicken Breast, shredded or 2 Cups Shredded Chicken
1 Medium Red Or Green Bell Pepper, chopped
1 Medium Cucumber, unpeeled and chopped
3 Roma Tomatoes, chopped
3 oz. Salami, Chopped about 1/2 cup
1 (15)oz. Chick Peas, drained and rinsed
1/2 Cup Olives, halfed
1/2 Cup Red Onion, thin sliced
1/4 Cup Basil leaves, torn
2 oz. Parmesan Shredded Cheese
DRESSING:
3oz. Olive Oil
3 Tablespoons Balsamic Vinger
1 Teaspoon Dijon Mustard
1 Teaspoon Sugar
1/4 Teaspoon Fresh Ground Black Pepper
1 Clove Garlic, finely chopped
In a bowl toss all of the salad ings. except the cheese.
In another bowl mix all of the dressing ings. until well blended.
Pour the dressing over the salad. Toss again to coat. Then sprinkle the cheese on top of the salad.
1 Large Can of Chicken Breast, shredded or 2 Cups Shredded Chicken
1 Medium Red Or Green Bell Pepper, chopped
1 Medium Cucumber, unpeeled and chopped
3 Roma Tomatoes, chopped
3 oz. Salami, Chopped about 1/2 cup
1 (15)oz. Chick Peas, drained and rinsed
1/2 Cup Olives, halfed
1/2 Cup Red Onion, thin sliced
1/4 Cup Basil leaves, torn
2 oz. Parmesan Shredded Cheese
DRESSING:
3oz. Olive Oil
3 Tablespoons Balsamic Vinger
1 Teaspoon Dijon Mustard
1 Teaspoon Sugar
1/4 Teaspoon Fresh Ground Black Pepper
1 Clove Garlic, finely chopped
In a bowl toss all of the salad ings. except the cheese.
In another bowl mix all of the dressing ings. until well blended.
Pour the dressing over the salad. Toss again to coat. Then sprinkle the cheese on top of the salad.
3 DAY CAKE
I have made this cake for years and it gets better as it sits.
1 Box Yellow Cake Mix with pudding
2 Large Bags Frozen Coconut
16 oz. Sour Cream
1 Cup Sugar
1 Large Cool Whip
Bake cake as directed in 2 sprayed cake pans. When cool, split the layers to make 4. Mix the sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between the cake layers. Then mix 8 oz. cool whip with the 1 cup reserved sour cream mixture. Frost the cake. Can also sprinkle some coconut around the sides and on top of cake. Put in a round cake container and ref. for 3 to 5 days.
1 Box Yellow Cake Mix with pudding
2 Large Bags Frozen Coconut
16 oz. Sour Cream
1 Cup Sugar
1 Large Cool Whip
Bake cake as directed in 2 sprayed cake pans. When cool, split the layers to make 4. Mix the sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between the cake layers. Then mix 8 oz. cool whip with the 1 cup reserved sour cream mixture. Frost the cake. Can also sprinkle some coconut around the sides and on top of cake. Put in a round cake container and ref. for 3 to 5 days.
OREO TRUFFLES
1 Pack of Oreo Cookies, finely crushed and divided
2 (8)oz. Packs of Semi-sweet White Baking Chocolate, melted
1 (8) oz. Pack Softened Cream Cheese
Mix 3 cups of the cookie crumbs and the cram cheese until well blended. Shape onto 35 1-inch balls. Dip balls into melted chocolate. Place on wax paper covered cookie sheet. Sprinkle with remaining cookie crumbs, if desired. Ref. for 1 hour until firm. Store in a covered bowl in ref. Very good. A good thing to buy at Easter time is one of the egg dye kits. You can keep the wire dipping thing to use for dipping your candies down in the chocolate. I found a dipping fork and spoon type thing in a pack at Michel's craft store for around $4.00. I used one of the 1/2 off coupons. You can use the fork for dipping strawberries in choc.
2 (8)oz. Packs of Semi-sweet White Baking Chocolate, melted
1 (8) oz. Pack Softened Cream Cheese
Mix 3 cups of the cookie crumbs and the cram cheese until well blended. Shape onto 35 1-inch balls. Dip balls into melted chocolate. Place on wax paper covered cookie sheet. Sprinkle with remaining cookie crumbs, if desired. Ref. for 1 hour until firm. Store in a covered bowl in ref. Very good. A good thing to buy at Easter time is one of the egg dye kits. You can keep the wire dipping thing to use for dipping your candies down in the chocolate. I found a dipping fork and spoon type thing in a pack at Michel's craft store for around $4.00. I used one of the 1/2 off coupons. You can use the fork for dipping strawberries in choc.
DEVILED HAM SANDWICH SPREAD
This spread is so easy to make and good for parties or showers.
8 oz. Cream Cheese, softened
1 Can (4.25)oz. Deviled Ham Spread
1/2 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Tsp. Red Devil Hot Sauce
In a small bowl, mix cream cheese and the ham spread, the green onions and pimentos and hot pepper sauce. Chill, covered for 30 minutes for the flavors to blend. Serve on crackers or bread. Or can use as a dip for chips or vegs. Let sit out a little while if using for bread so it will spread. I like to just put the green onions in last before I use it as to me they seem to get bitter if they sit to long in this spread. Or you can just use regular onions, chopped. Keep ref.
8 oz. Cream Cheese, softened
1 Can (4.25)oz. Deviled Ham Spread
1/2 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Tsp. Red Devil Hot Sauce
In a small bowl, mix cream cheese and the ham spread, the green onions and pimentos and hot pepper sauce. Chill, covered for 30 minutes for the flavors to blend. Serve on crackers or bread. Or can use as a dip for chips or vegs. Let sit out a little while if using for bread so it will spread. I like to just put the green onions in last before I use it as to me they seem to get bitter if they sit to long in this spread. Or you can just use regular onions, chopped. Keep ref.
CHICKEN AND PINEAPPLE RICE
1 Teaspoon Veg. Oil
1 Cup Onion, sliced
2 Cups Instant Brown Rice
1/2 Cup Raisins
1/2 Teaspoon ginger
1 Can Pineapple Chunks with the juice
1 6oz. Can Cooked Diced Chicken
1 Cup Chicken Broth
1/4 Cup Sliced Almonds
Heat oil in a non-stick skillet over medium heat. Add the onions and saute until they are tender. Stir in rice, raisins, ginger, pineapple chunks with the juice, chicken and the chicken broth. Bring this to a boil. Reduce the heat to low, cover and simmer for 8 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Serve. Garnish with the almonds.
1 Cup Onion, sliced
2 Cups Instant Brown Rice
1/2 Cup Raisins
1/2 Teaspoon ginger
1 Can Pineapple Chunks with the juice
1 6oz. Can Cooked Diced Chicken
1 Cup Chicken Broth
1/4 Cup Sliced Almonds
Heat oil in a non-stick skillet over medium heat. Add the onions and saute until they are tender. Stir in rice, raisins, ginger, pineapple chunks with the juice, chicken and the chicken broth. Bring this to a boil. Reduce the heat to low, cover and simmer for 8 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Serve. Garnish with the almonds.
PEELING BOILED EGGS
There are different ways to get the shells off of your boiled eggs. Some say to put some vinger in them when you are boiling them. Or you can just crush them and hope the shells will come off. But always let them cool first. My aunt taught me when I was first married to always put salt in my eggs when I first started them to boiling. I use around 1/2 teaspoon salt or more if boiling a doz. of them. I never have any problem with my shells coming off when I do this.
Never put eggs down in hot water to boil them as it causes them to crack before they are boiled and will let the white part run out and be a big big mess.
Never put eggs down in hot water to boil them as it causes them to crack before they are boiled and will let the white part run out and be a big big mess.
DRAINING RICE
When you cook your rice drain the hot water out of it. Put back in your bowl.Then run cold water back in the bowl and let set a few minutes then drain again. This will let the rice not stick together as well as get a lot of the starch out of it.
Sunday, February 7, 2010
BUTTERFINGER CREAM CHEESE DESSERT
1Cup crushed butter flavored crackers about 30
1 Cup Graham Cracker Crumbs
5 Butterfinger Candy Bars (2.1)oz. crushed
3/4 Cup Marg. melted
1 1/2 Cup Cold Milk
2 Small Boxes Instant Vanilla Pudding Mix
1 Quart Chocolate Frozen Yogurt, softened
1 (12)oz. Bowl of Cool Whip, divided
In a large bowl combine the first 4 ings.
Set aside 1/2 cup for the topping.
Press the remaining crumb mixture in a 13 x 9 glass baking dish. Put in ref. and chill for 5 minutes. In a bowl mix the puddings and milk together.This will be thick. Let sit for 3 minutes. Then stir in the frozen yogurt and 1 cup cool whip. Beat until smooth. Spread this over the crust. Then put the rest of the cool whip on top. Sprinkle the remaining crumb mixture over this. Ref. overnight before serving.
1 Cup Graham Cracker Crumbs
5 Butterfinger Candy Bars (2.1)oz. crushed
3/4 Cup Marg. melted
1 1/2 Cup Cold Milk
2 Small Boxes Instant Vanilla Pudding Mix
1 Quart Chocolate Frozen Yogurt, softened
1 (12)oz. Bowl of Cool Whip, divided
In a large bowl combine the first 4 ings.
Set aside 1/2 cup for the topping.
Press the remaining crumb mixture in a 13 x 9 glass baking dish. Put in ref. and chill for 5 minutes. In a bowl mix the puddings and milk together.This will be thick. Let sit for 3 minutes. Then stir in the frozen yogurt and 1 cup cool whip. Beat until smooth. Spread this over the crust. Then put the rest of the cool whip on top. Sprinkle the remaining crumb mixture over this. Ref. overnight before serving.
BOW TIE CHICKEN DISH
1 Box (16)oz. Bow Tie Pasta, cooked and drained
2 Lbs. Boneless Chicken Breasts, cut into strips
1 Large Red Pepper, chopped
1/4 Cup Marg. Cubed
2 Cans Condensed Cream of Chicken soup, undiluted
2 Cups Frozen Peas
1 1/2 Cups Milk
1 Teaspoon Garlic Powder
1/3 Teaspoon Salt add last it may already have enough salt from the soups
1/3 Teaspoon Black Pepper
1 Cup Grated Parmesan Cheese
Cook pasta and drain. Set aside
In a skillet cook the chicken strips and red pepper in the butter. Let get done. Stir in the soups, peas, milk and garlic powder and salt and pepper. Let simmer for 5 minutes uncovered. Take a bowl and put the pasta in it and add the chicken mixture. Add the parmesan cheese. Stir good. Serve warm. Ref. leftovers.
2 Lbs. Boneless Chicken Breasts, cut into strips
1 Large Red Pepper, chopped
1/4 Cup Marg. Cubed
2 Cans Condensed Cream of Chicken soup, undiluted
2 Cups Frozen Peas
1 1/2 Cups Milk
1 Teaspoon Garlic Powder
1/3 Teaspoon Salt add last it may already have enough salt from the soups
1/3 Teaspoon Black Pepper
1 Cup Grated Parmesan Cheese
Cook pasta and drain. Set aside
In a skillet cook the chicken strips and red pepper in the butter. Let get done. Stir in the soups, peas, milk and garlic powder and salt and pepper. Let simmer for 5 minutes uncovered. Take a bowl and put the pasta in it and add the chicken mixture. Add the parmesan cheese. Stir good. Serve warm. Ref. leftovers.
LEMON PECAN PUDDING DESSERT
1 Cup Graham Cracker Crumbs
11/2 Cup Chopped Pecans
1/4 Stick Butter or Blue Bonnet Marg. melted
1/4 Cup Sugar
1 (8) oz. Can Crushed Pineapples
4 Medium Firm Bananas
1 (8)oz. Cream Cheese, softened
3 1/2 Cups Milk
2 Small Boxes Instant Lemon Pudding
1 (8)oz. Cool Whip
In a bowl mix the graham cracker crumbs, 1/2 cup pecans, the butter and sugar. Pour into a 13 x 9 glass baking dish. Pat out firmly.
Drain the pineapple and save the juice. Slice the bananas thin and put in a bowl and add the saved juice and let these set for 10 minutes. Take out and drain. Put the bananas in a single layer over the crust. In a large bowl put in the cream cheese and beat on low until smooth. Then add the
milk and the pudding mixes. Blend well. Spread this over the bananas. Next add the drained pineapples over the pudding layer. Then put the cool whip all over this. Put the rest of the pecans on top of the cool whip. Chill for 2 hours before eating.
11/2 Cup Chopped Pecans
1/4 Stick Butter or Blue Bonnet Marg. melted
1/4 Cup Sugar
1 (8) oz. Can Crushed Pineapples
4 Medium Firm Bananas
1 (8)oz. Cream Cheese, softened
3 1/2 Cups Milk
2 Small Boxes Instant Lemon Pudding
1 (8)oz. Cool Whip
In a bowl mix the graham cracker crumbs, 1/2 cup pecans, the butter and sugar. Pour into a 13 x 9 glass baking dish. Pat out firmly.
Drain the pineapple and save the juice. Slice the bananas thin and put in a bowl and add the saved juice and let these set for 10 minutes. Take out and drain. Put the bananas in a single layer over the crust. In a large bowl put in the cream cheese and beat on low until smooth. Then add the
milk and the pudding mixes. Blend well. Spread this over the bananas. Next add the drained pineapples over the pudding layer. Then put the cool whip all over this. Put the rest of the pecans on top of the cool whip. Chill for 2 hours before eating.
TRINA'S BAKED SPAGHETTI
My sister-in-law makes this most of the time when she comes in. We all can't wait to get to eat this. Sort of expensive to make but this makes a lot.
1 Medium Box of Spaghetti, cooked and drained
1 Jar of Clasico Italian Sausage Spaghetti Sauce, use only this type
2 Lbs. Ground chuck
1 or 2 Rolls Italian Sausage in a roll can find at Kroger's and Walmart
2 Green Peppers, chopped
2 Medium Onions, chopped
1 Pack of dry Italian Seasoning Mix
1 PACK of Spaghetti Mix also
1/2 Pack Pepperoni
2 Lbs. of Cheddar and Mozzarella Cheese
1 Pack of Shredded Parmesan Cheese
Fry the chuck and sausage and drain, then add the onion, pepper and seasonings. Then add the spahatti sauce and pepperoni. Mix well. Simmer.If there is any grease in this drain it off. Add the cooked and drained noodles to this mixture. Spray a 13 x 9 baking dish and pour this mixture in it. Pour all the parmesan cheese on top of this and then the other cheddar and mozzarella and bake for 30 minutes or until cheese is melted. Do not let get brown on top as it will get tuff. You can also add some of the cheese to the mixture. The more cheese the better.
1 Medium Box of Spaghetti, cooked and drained
1 Jar of Clasico Italian Sausage Spaghetti Sauce, use only this type
2 Lbs. Ground chuck
1 or 2 Rolls Italian Sausage in a roll can find at Kroger's and Walmart
2 Green Peppers, chopped
2 Medium Onions, chopped
1 Pack of dry Italian Seasoning Mix
1 PACK of Spaghetti Mix also
1/2 Pack Pepperoni
2 Lbs. of Cheddar and Mozzarella Cheese
1 Pack of Shredded Parmesan Cheese
Fry the chuck and sausage and drain, then add the onion, pepper and seasonings. Then add the spahatti sauce and pepperoni. Mix well. Simmer.If there is any grease in this drain it off. Add the cooked and drained noodles to this mixture. Spray a 13 x 9 baking dish and pour this mixture in it. Pour all the parmesan cheese on top of this and then the other cheddar and mozzarella and bake for 30 minutes or until cheese is melted. Do not let get brown on top as it will get tuff. You can also add some of the cheese to the mixture. The more cheese the better.
TONY'S PASTA
1Medium Box Rotinni Noodles
2 Lb. Ground Chcuk
2 Jars of Ragu, use two different kinds
1 Green Bell Pepper, chopped
Garlic Powder to taste
Lemon Pepper to taste
Fry the ground chuck and drain. In a kettle add the meat, green pepper, sauces and garlic and lemon pepper seasonings. Let simmer.
Cook the noodles, drain. Run water over them and drain again. Add to meat mixture. Let simmer a little more. Makes a good sized kettle.Good with garlic bread.
2 Lb. Ground Chcuk
2 Jars of Ragu, use two different kinds
1 Green Bell Pepper, chopped
Garlic Powder to taste
Lemon Pepper to taste
Fry the ground chuck and drain. In a kettle add the meat, green pepper, sauces and garlic and lemon pepper seasonings. Let simmer.
Cook the noodles, drain. Run water over them and drain again. Add to meat mixture. Let simmer a little more. Makes a good sized kettle.Good with garlic bread.
TACO CHEESE SOUP
We serve this at our homecomings and showers. It is so good you just can't stop eating it.
2 LB. Ground Chuck
1 Medium Onion, chopped
2 Packs of Hidden Valley Ranch Seasoning Mix
2 Packs of Taco Seasoning Mix
1 Small Can of Tomato Sauce
1 1/2 Lbs. Velvetta Cheese
1 (15)oz. Can Black Beans not Drained
1 (15)oz. Can Pinto Beans not Drained
1 (15)oz. Can Kidney Beans not Drained
1 (15)oz. Can Tomatoes with onions and peppers
1 (28)oz. Can Diced Tomatoes
1 (15)oz. Can Whole Kernel Corn, Drained
1 (16)oz. Sour Cream
1 Bag Shredded Cheddar Cheese
2 Cups Water
Fry ground chuck and onion together, drain off grease and crumble. Add all the season packs to this. In a kettle mix all the beans and tomatoes and corn together. Then add the tomato sauce.
Next add the hamb. mixture. Take the velvetta cheese and cube up small and put in soup mixture. Add water.
Let simmer for 30 minutes or a little longer
Put some of the soup in a dish and put sour cream on top of it and then the cheese. If the soup gets to thick can add some water to it.
Serve with nachos, tortillas, fritos or cornbread.
Can also be made in a crockpot. If in a crockpot let cook for 2 hours on low.
2 LB. Ground Chuck
1 Medium Onion, chopped
2 Packs of Hidden Valley Ranch Seasoning Mix
2 Packs of Taco Seasoning Mix
1 Small Can of Tomato Sauce
1 1/2 Lbs. Velvetta Cheese
1 (15)oz. Can Black Beans not Drained
1 (15)oz. Can Pinto Beans not Drained
1 (15)oz. Can Kidney Beans not Drained
1 (15)oz. Can Tomatoes with onions and peppers
1 (28)oz. Can Diced Tomatoes
1 (15)oz. Can Whole Kernel Corn, Drained
1 (16)oz. Sour Cream
1 Bag Shredded Cheddar Cheese
2 Cups Water
Fry ground chuck and onion together, drain off grease and crumble. Add all the season packs to this. In a kettle mix all the beans and tomatoes and corn together. Then add the tomato sauce.
Next add the hamb. mixture. Take the velvetta cheese and cube up small and put in soup mixture. Add water.
Let simmer for 30 minutes or a little longer
Put some of the soup in a dish and put sour cream on top of it and then the cheese. If the soup gets to thick can add some water to it.
Serve with nachos, tortillas, fritos or cornbread.
Can also be made in a crockpot. If in a crockpot let cook for 2 hours on low.
ROSELEE'S BROWNIE TRIFLE
2 Boxes of Chewy Brownie Mix
2 Boxes of Instant Vanilla Pudding mix
1 Large Cool WHip
1/2 Bag Heath Bar pieces
Bake the brownies according to directions. Let cool.
In a bowl make up the Puddings according to directions
Cut the brownies into squares
Put the brownies in a punch bowl.
Pour some of the pudding over the brownies squares
Next add the cool whip. Then make another layer until all gone. Top with cool whip. Sprinkle the heath pieces on top of cool whip.Ref.
2 Boxes of Instant Vanilla Pudding mix
1 Large Cool WHip
1/2 Bag Heath Bar pieces
Bake the brownies according to directions. Let cool.
In a bowl make up the Puddings according to directions
Cut the brownies into squares
Put the brownies in a punch bowl.
Pour some of the pudding over the brownies squares
Next add the cool whip. Then make another layer until all gone. Top with cool whip. Sprinkle the heath pieces on top of cool whip.Ref.
ROSELEE'S CARROT SALAD
4 Cups shredded Carrots
1 Small can Chunk or Crushed Pineapple, drained
1/2 Box White Rasins or Yellow Rasins
1/2 Cup more or less of Sugar
1/2 Cup or more of Mayonnaise
1/2 Cup Small Marshmallows if you like
Shredd the carrots and put in a bowl. Add the pineapple chunks and the rasins.Then add the mayo and the sugar. Just mix the sugar and mayo together in another bowl and then pour it over in the carrot mixture. Can add more or less sugar to your taste. You do not want this to be real wet.Stir. Ref. Can also add some marshmallows to this. About a hand full. But it will make it sweeter so watch the sugar.
1 Small can Chunk or Crushed Pineapple, drained
1/2 Box White Rasins or Yellow Rasins
1/2 Cup more or less of Sugar
1/2 Cup or more of Mayonnaise
1/2 Cup Small Marshmallows if you like
Shredd the carrots and put in a bowl. Add the pineapple chunks and the rasins.Then add the mayo and the sugar. Just mix the sugar and mayo together in another bowl and then pour it over in the carrot mixture. Can add more or less sugar to your taste. You do not want this to be real wet.Stir. Ref. Can also add some marshmallows to this. About a hand full. But it will make it sweeter so watch the sugar.
HOMEMADE BUTTER
3 Pints of whipping cream
1 Qt. of Buttermilk
Let sit out to room temp. Put in a glass jar and shake until butter is formed.Then sit in ice water and then remove butter from jar and add salt not a whole lot of salt. Ref.
1 Qt. of Buttermilk
Let sit out to room temp. Put in a glass jar and shake until butter is formed.Then sit in ice water and then remove butter from jar and add salt not a whole lot of salt. Ref.
PINEAPPLE COBBLER
1 Cup Self-rising Flour
1 Cup Milk
3/4 Cups Sugar
1 Can Pineapple Tidbits, partially drained
1 Can Cream of Coconut
1/2 Cup Sliced Maraschino Cherries
Preheat oven to 350. In a 2 quart sprayed baking dish mix the first three ings. until smooth. Add the next 3 ings. and blend again. Bake until the crust is golden brown and the center is firm. Serve warm. Can top with ice cream or Cool Whip.
1 Cup Milk
3/4 Cups Sugar
1 Can Pineapple Tidbits, partially drained
1 Can Cream of Coconut
1/2 Cup Sliced Maraschino Cherries
Preheat oven to 350. In a 2 quart sprayed baking dish mix the first three ings. until smooth. Add the next 3 ings. and blend again. Bake until the crust is golden brown and the center is firm. Serve warm. Can top with ice cream or Cool Whip.
OUT OF THIS WORLD BUNT CAKE
This cake is different as it does not have any flour in it. But it is very good.
2 Cups Granulated Sugar
1 Cup Butter or Blue Bonnet Marg.
5 Eggs
1 Cup Milk
1 (13 1/2)oz. Box of Graham Cracker Crumbs or 3 1/2 Cups
1Tablespoon Baking Powder
1 (6)oz. Pack of frozen shredded Coconut
1 1/2 Cup chopped Pecans
1 (20)oz. Can Crushed Pineapples, drained
1 Tablespoon Vanilla Extract
Spray a Bunt pan with cooking oil. Flour it also. Mix all the ings. except the pineapple together with a electric mixer. Now add the pineapples last and blend again.Pour in bunt pan. Bake at 350 for 1 1/2 hours or until a toothpick or straw comes out clean. Let cool before taking out of pan.
Frosting:
1/2 Cup Butter or Marg, softened
2/3 Cup Brown Sugar
1/4 Cup Milk
1 Cup Coconut
1 Cup Chopped Pecans
Mix all ings. together and put on cake. Put the cake on a ovenproof plate and put the frosting all over the top and sides of it. Put back in oven and let get hot and bubbly for around 5 minutes and is slightly brown. Watch and don't let burn. You can also make this in a 9 x 12 pan. Then put it in the oven and let get bubbly and brown.
2 Cups Granulated Sugar
1 Cup Butter or Blue Bonnet Marg.
5 Eggs
1 Cup Milk
1 (13 1/2)oz. Box of Graham Cracker Crumbs or 3 1/2 Cups
1Tablespoon Baking Powder
1 (6)oz. Pack of frozen shredded Coconut
1 1/2 Cup chopped Pecans
1 (20)oz. Can Crushed Pineapples, drained
1 Tablespoon Vanilla Extract
Spray a Bunt pan with cooking oil. Flour it also. Mix all the ings. except the pineapple together with a electric mixer. Now add the pineapples last and blend again.Pour in bunt pan. Bake at 350 for 1 1/2 hours or until a toothpick or straw comes out clean. Let cool before taking out of pan.
Frosting:
1/2 Cup Butter or Marg, softened
2/3 Cup Brown Sugar
1/4 Cup Milk
1 Cup Coconut
1 Cup Chopped Pecans
Mix all ings. together and put on cake. Put the cake on a ovenproof plate and put the frosting all over the top and sides of it. Put back in oven and let get hot and bubbly for around 5 minutes and is slightly brown. Watch and don't let burn. You can also make this in a 9 x 12 pan. Then put it in the oven and let get bubbly and brown.
JOYCE'S CUCUMBER SALAD
One of my friends who was a great singer in our church gave this recipe to me. Everyone loved her recipe of this salad. We all miss her so very much as she was the type of person who would help you all she could and was always so kind.
1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.
1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.
JUDY'S MACARONI SALAD
1 Pint Jar of Walmart Brand Mayonnaise
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and chopped
5 Large Boiled Eggs, diced
Salt
Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and chopped
5 Large Boiled Eggs, diced
Salt
Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.
JUDY'S STIR FRY
1 Tomato, Seeded and diced into pieces
1 Onion, Diced
1 Green Pepper, Diced
1 Summer Squash, Diced
1 Zucchini, Diced
Salt and Pepper
Cornmeal to taste
Wash and dice all the vegs. Put some olive oil in a skillet or regular oil and put vegs. in. Fry slow. When half done add some cornmeal to cover all of this and finish frying slow. Don't let cornmeal scorch. Cornmeal will be light brown.
1 Onion, Diced
1 Green Pepper, Diced
1 Summer Squash, Diced
1 Zucchini, Diced
Salt and Pepper
Cornmeal to taste
Wash and dice all the vegs. Put some olive oil in a skillet or regular oil and put vegs. in. Fry slow. When half done add some cornmeal to cover all of this and finish frying slow. Don't let cornmeal scorch. Cornmeal will be light brown.
Tuesday, February 2, 2010
ORANGE MUFFINS
We went down to South Ga. to a church homecoming and stayed in the motel and they had these for breakfast. They are so moist and get better as they sit.
1 Cup Shortening
1 Cup Sugar
2 Eggs
3/4 Cup Buttermilk
3 Cups Self-rising White Lily Flour
2 Large Oranges, save the peel
In a bowl zest the oranges. Zest is the peeling of the orange. Just don't get down to the white part as it will be bitter. Use a fine grater to do this.
Set aside.
In another bowl cream the shortening and sugar. Add the eggs, the juice of the two oranges. Add the buttermilk alternately with the flour. Now add the orange zest to this. To me the more juice and zest the more flavor you have. I think 2 oranges is not enough flavor. Mix well and
Pour in a sprayed muffin pan. I use the large or the mini muffin pans. If using the mini one adjust the baking time. Bake at 350 for 15 to 20 minutes.
While the muffins are still warm dip in the following dip:
2 Cups Sugar
Juice of 3 Oranges
Mix and dip muffins in this while still warm.
1 Cup Shortening
1 Cup Sugar
2 Eggs
3/4 Cup Buttermilk
3 Cups Self-rising White Lily Flour
2 Large Oranges, save the peel
In a bowl zest the oranges. Zest is the peeling of the orange. Just don't get down to the white part as it will be bitter. Use a fine grater to do this.
Set aside.
In another bowl cream the shortening and sugar. Add the eggs, the juice of the two oranges. Add the buttermilk alternately with the flour. Now add the orange zest to this. To me the more juice and zest the more flavor you have. I think 2 oranges is not enough flavor. Mix well and
Pour in a sprayed muffin pan. I use the large or the mini muffin pans. If using the mini one adjust the baking time. Bake at 350 for 15 to 20 minutes.
While the muffins are still warm dip in the following dip:
2 Cups Sugar
Juice of 3 Oranges
Mix and dip muffins in this while still warm.
CREAM CHEESE CORN
This does not sound to good but it is. We make this for homecomings.
2 One Pound Bags Frozen Corn Kernels or 2 Cans of Whole Kernel canned Corn, drained
1 8oz. Pack Cream Cheese
2 Tablespoons Granulated Sugar
1/4 Cup Milk
4 Tablespoons Buttter or Blue Bonnet marg.
Put the corn, sugar, milk and butter in your crockpot. Cut the cream cheese in small chunks and place on top of this. Cook on low heat for at least one hour. Stir ever 15 minutes. The cheese, milk and butter forms a sauce for the corn. Watch as it will stick to the bottom of the crockpot. Serve hot. Don't let overcook. It will look like it is not done. You can make this on the stove also on low. Just watch or it will scorch on the bottom.
Make sure the cream cheese is melted good.
2 One Pound Bags Frozen Corn Kernels or 2 Cans of Whole Kernel canned Corn, drained
1 8oz. Pack Cream Cheese
2 Tablespoons Granulated Sugar
1/4 Cup Milk
4 Tablespoons Buttter or Blue Bonnet marg.
Put the corn, sugar, milk and butter in your crockpot. Cut the cream cheese in small chunks and place on top of this. Cook on low heat for at least one hour. Stir ever 15 minutes. The cheese, milk and butter forms a sauce for the corn. Watch as it will stick to the bottom of the crockpot. Serve hot. Don't let overcook. It will look like it is not done. You can make this on the stove also on low. Just watch or it will scorch on the bottom.
Make sure the cream cheese is melted good.
Monday, February 1, 2010
HAMBURGER SAUCE
This sauce is so good you can just eat it with about anything but real good on hamburgers.
1/2 cup Hunt's Ketchup
1/4 Cup Chili Sauce
1 1/2 Teaspoons A-1 Sauce
1/2 Teaspoon Worcestershire Sauce
3 Drops of Hot Sauce
1/2 Cup finely Chopped Sweet Pickle
1 1/4 Cups Mayonnaise
Combine the ketchup,chili sauce, A-1 Sauce, worcestershire and hot sacue. Add the pickle to this. Combine the mixtue with mayo. Stir until well blended. Store in a air tight container. ref.
1/2 cup Hunt's Ketchup
1/4 Cup Chili Sauce
1 1/2 Teaspoons A-1 Sauce
1/2 Teaspoon Worcestershire Sauce
3 Drops of Hot Sauce
1/2 Cup finely Chopped Sweet Pickle
1 1/4 Cups Mayonnaise
Combine the ketchup,chili sauce, A-1 Sauce, worcestershire and hot sacue. Add the pickle to this. Combine the mixtue with mayo. Stir until well blended. Store in a air tight container. ref.
MOUNTAIN DEW DESSERT
Let me tell you when you try this you just can't stop eating it. We make this for church homecomings and there is just never enough to go around.You can eat half of the pan. lol.
3 Granny Smith Apples, peeled, cored, and cut into 8 sections
2 Cans Crescent Rolls
2 Sticks of Butter or Blue Bonnet Marg.
2 Cups sugar
1 1/2 Cups Mountain Dew
1 Cup Chopped Pecans
Cinnamon
Unroll the crescent rolls. Wrap a piece of the apple around 1 section of the roll. Roll up. After wrapping place in a sprayed 9x13 baking dish. Do this until all of the crescent rolls has been used.Melt butter and mix with the sugar. Pour over the apple rolls. Then pour the mountain dew all over the top of these and do not stir. Sprinkle the cinnamon over the rolls and add the nuts last. Bake at 350 for 40 to 45 minutes. Watch as they scorch easy on top.
3 Granny Smith Apples, peeled, cored, and cut into 8 sections
2 Cans Crescent Rolls
2 Sticks of Butter or Blue Bonnet Marg.
2 Cups sugar
1 1/2 Cups Mountain Dew
1 Cup Chopped Pecans
Cinnamon
Unroll the crescent rolls. Wrap a piece of the apple around 1 section of the roll. Roll up. After wrapping place in a sprayed 9x13 baking dish. Do this until all of the crescent rolls has been used.Melt butter and mix with the sugar. Pour over the apple rolls. Then pour the mountain dew all over the top of these and do not stir. Sprinkle the cinnamon over the rolls and add the nuts last. Bake at 350 for 40 to 45 minutes. Watch as they scorch easy on top.
CANDY CORN AND PEANUTS FOR SHOWERS
We use this all the time for showers to sit on the tables.
1 Cup Peanuts
1 Cup Candy Corn
Put together in a bowl . Eat. Real good together.
Also can use:
1 Cup Peanuts
1 Cup Dinner Mints
Mix and eat
1 Cup Peanuts
1 Cup Candy Corn
Put together in a bowl . Eat. Real good together.
Also can use:
1 Cup Peanuts
1 Cup Dinner Mints
Mix and eat
HOME MADE YOO HOO
1 Cup Nestles Quik Drink Powder
2 Cups Dry Powdered Milk
3 1/2 Cups Water
1/2 Teaspoon Vanilla
Put all of the ings. in a blender and mix until smooth for 1 minute
If you do not have a blender use a mixer on low as it will splatter
Pour in a pitcher and ref.
2 Cups Dry Powdered Milk
3 1/2 Cups Water
1/2 Teaspoon Vanilla
Put all of the ings. in a blender and mix until smooth for 1 minute
If you do not have a blender use a mixer on low as it will splatter
Pour in a pitcher and ref.
OLIVE OIL DIPPING SPICES FOR DIP
This is a spice mixture to use to dip bread in.
1Tablespoon Black Pepper
1Tablespoon Dried Oregano
1Tablespoon Dried Rosemary
1Tablespoon Dried Basil
1 Tablespoon Dried Parsley
1 Tablespoon Garlic Powder
1 Tablespoon Minced Garlic
1 Teaspoon Salt
Grind all of this up. Then put one tablespoon of mixture out in a small plate or dipping plate. Pour extra virgin olive oil over this and mix with spoon. Serve with a warm French baguette to dip in the olive oil mixture.
You can leave the minced garlic out until ready to serve so it will not be to strong.
.
1Tablespoon Black Pepper
1Tablespoon Dried Oregano
1Tablespoon Dried Rosemary
1Tablespoon Dried Basil
1 Tablespoon Dried Parsley
1 Tablespoon Garlic Powder
1 Tablespoon Minced Garlic
1 Teaspoon Salt
Grind all of this up. Then put one tablespoon of mixture out in a small plate or dipping plate. Pour extra virgin olive oil over this and mix with spoon. Serve with a warm French baguette to dip in the olive oil mixture.
You can leave the minced garlic out until ready to serve so it will not be to strong.
.
KY. PUNCH BOWL CAKE
1 Box of Yellow Cake Mix
1 Large Cool Whip
1 (20oz.) Can Crushed Pineapples, drained
2 Large Cans of Cherry Pie Filling
1 Cup Chopped Pecans
2 Large Boxes of Instant Vanilla Pudding
Mix the cake according to the directions on package for 2 round layers. Bake. Let cool.
Make up the pie filling in a medium sized bowl
Put a layer of pie filling on the bottom of the punch bowl
Next put the cake layer over the pie filling
Put some more pie filling over the cake layer
Then put some of the drained pineapples
Next put the cherry pie filling
Then add the coolwhip
Next put some of the pecans over the coolwhip
Repeat layer with the other cake layer
Ref. over night. Keep ref. Will serve 10 to 15 people
1 Large Cool Whip
1 (20oz.) Can Crushed Pineapples, drained
2 Large Cans of Cherry Pie Filling
1 Cup Chopped Pecans
2 Large Boxes of Instant Vanilla Pudding
Mix the cake according to the directions on package for 2 round layers. Bake. Let cool.
Make up the pie filling in a medium sized bowl
Put a layer of pie filling on the bottom of the punch bowl
Next put the cake layer over the pie filling
Put some more pie filling over the cake layer
Then put some of the drained pineapples
Next put the cherry pie filling
Then add the coolwhip
Next put some of the pecans over the coolwhip
Repeat layer with the other cake layer
Ref. over night. Keep ref. Will serve 10 to 15 people
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