6-8 Chicken Pieces
6-8 Pieces Thick-cut Bacon or 2/3 cup cooked and crumbled
2 Cups Bisquick
1 Egg
1/2 Cup Milk
Salt and Pepper to taste (lots of Pepper)
Few Drops of Hot Sauce
5 large Ears of Corn, husked, cut off whole kernels
1 Large Bunch Green Onions, chopped
2 Tablespoons Fresh Parsley, minced
Olive Oil and Butter for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.
In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.
In a heavy skillet, heat 1 Tbsp. each of olive oil and butter. When the fat is hot, add the pancake mixture, use about 1 Tbsp. per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while fixing the rest of these. Very good. Can used frozen corn if you do not have fresh. Just let unthaw.
Sunday, October 31, 2010
BLACK BEAN AND CHORIZO SAUSAGE SOUP
2 Tablespoons Olive Oil
1/2 Lb. Uncooked Chorizo or Andouille Sausage, casings removed
1 Large Onion, diced
6 Stalks Celery,diced
2 Large Carrots, diced
2 Red Bell Peppers, diced
4 Cloves Garlic, minced
Salt to taste
1 Lb.Dried Black Beans looked and rinsed
1(28)oz. Can Diced Tomatoes or Tomato Sauce
1 Quart Chicken Stock
2 Cups Water
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Cayenne Pepper(optional)
In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.
1/2 Lb. Uncooked Chorizo or Andouille Sausage, casings removed
1 Large Onion, diced
6 Stalks Celery,diced
2 Large Carrots, diced
2 Red Bell Peppers, diced
4 Cloves Garlic, minced
Salt to taste
1 Lb.Dried Black Beans looked and rinsed
1(28)oz. Can Diced Tomatoes or Tomato Sauce
1 Quart Chicken Stock
2 Cups Water
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Cayenne Pepper(optional)
In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.
SWEET PAPRIKA CHICKEN
2 1/2 Tablespoons Extra Virgin Olive Oil
2 Medium Onions, thinly sliced
Salt and pepper to taste
3 Boneless,Skinless Chicken Breasts
1 Tablespoon Sweet Paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream
1/2 to 1 Bag Medium Egg Noodles or Spaetzle, cooked and drained
Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.Add the chicken to the skillet and then add the paprika and chicken stock. Stir well. Bring to a boil. Reduce the heat to a simmer and cover the skillet and cook for 1 hour or until chicken is done. Remove from the heat. Take the chicken out of the skillet and cut into cubes. Stir in the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.
2 Medium Onions, thinly sliced
Salt and pepper to taste
3 Boneless,Skinless Chicken Breasts
1 Tablespoon Sweet Paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream
1/2 to 1 Bag Medium Egg Noodles or Spaetzle, cooked and drained
Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.Add the chicken to the skillet and then add the paprika and chicken stock. Stir well. Bring to a boil. Reduce the heat to a simmer and cover the skillet and cook for 1 hour or until chicken is done. Remove from the heat. Take the chicken out of the skillet and cut into cubes. Stir in the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.
CHICKEN AND LENTILS
SPICE MIX:
1 Tablespoon Paprika
2 Teaspoons Cumin
2 Teaspoons Coriander
1 Teaspoon Ginger
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper
2 Tablespoons Olive Oil
1 Large Onion, sliced thin
5 Cloves Garlic, minced
2 Large Chicken Breasts
1 Can Sliced Carrots
11/2 Cups Chicken Broth
1 Cup Dried Lentils
In a small bowl combine all of the spices and set aside. In a large skillet heat the oil and add the onion and garlic. Cook for 5 minutes. Add the spice blend and cook for 3 minutes watching to make sure the spices do not burn. Stir frquently. Add the chicken, cut up, and the chicken broth and carrots. Bring to a boil, reduce to a simmer and cook until chicken is done. May need to add some more broth. Cook around 25 minutes. If you will cook this on low it will let more flavors come out of the spices. Around 15 minutes before ready to serve this. Remove the chicken and sit aside. Add the lentils and bring to a boil. Reduce the heat and let cook for 15 minutes or until done. Add the cut up or diced chicken back to the skillet and let it get warm thru. Stir good.Serve over rice.
1 Tablespoon Paprika
2 Teaspoons Cumin
2 Teaspoons Coriander
1 Teaspoon Ginger
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper
2 Tablespoons Olive Oil
1 Large Onion, sliced thin
5 Cloves Garlic, minced
2 Large Chicken Breasts
1 Can Sliced Carrots
11/2 Cups Chicken Broth
1 Cup Dried Lentils
In a small bowl combine all of the spices and set aside. In a large skillet heat the oil and add the onion and garlic. Cook for 5 minutes. Add the spice blend and cook for 3 minutes watching to make sure the spices do not burn. Stir frquently. Add the chicken, cut up, and the chicken broth and carrots. Bring to a boil, reduce to a simmer and cook until chicken is done. May need to add some more broth. Cook around 25 minutes. If you will cook this on low it will let more flavors come out of the spices. Around 15 minutes before ready to serve this. Remove the chicken and sit aside. Add the lentils and bring to a boil. Reduce the heat and let cook for 15 minutes or until done. Add the cut up or diced chicken back to the skillet and let it get warm thru. Stir good.Serve over rice.
SALT BRINGS OUT THE TASTE OF SUGAR
After cooking for 30 years I found out something from my mother-in-law I did not know. While down there my sister-in-law had made breakfast for dinner and she had cooked some rice. Now all us mountain folk love to put butter or marg, sugar, a little milk in our drained rice for breakfast. Reheat heat it on low so it want burn when you put all of this in.
My mother-in-law ask her had she put some salt in the rice. So being me, I ask why put salt in the rice if you are going to sweeten it. She said it was a old time thing everone used to do. It will bring out the sweetnest in the sugar and make everything that you add sugar to taste better. Now I don't mean to put a big teaspoonful in. Just a little like maybe a pinch. So from now on I am going to try this.
I know if you want something good. While eating your regular food get a little dessert and put it on the side and eat it along with your regular food. Just try it and see if you want like it. One of my friend's taught me that a few years back.
So no matter if you have just started cooking or been cooking for a while you are never to old to learn something new. I guess I will try putting some salt in my good ole chocolate cake mix when I make it from now on. You know I just love that good ole chocolate flavor.
My mother-in-law ask her had she put some salt in the rice. So being me, I ask why put salt in the rice if you are going to sweeten it. She said it was a old time thing everone used to do. It will bring out the sweetnest in the sugar and make everything that you add sugar to taste better. Now I don't mean to put a big teaspoonful in. Just a little like maybe a pinch. So from now on I am going to try this.
I know if you want something good. While eating your regular food get a little dessert and put it on the side and eat it along with your regular food. Just try it and see if you want like it. One of my friend's taught me that a few years back.
So no matter if you have just started cooking or been cooking for a while you are never to old to learn something new. I guess I will try putting some salt in my good ole chocolate cake mix when I make it from now on. You know I just love that good ole chocolate flavor.
ITALIAN BEAN SOUP
2 Tablespoons Olive Oil
1 Cup Onion, chopped
3 Cloves Garlic, minced
2(14 1/2)oz. Cans Italian-Style Stewed Tomatoes, undrained
3 Cups Chicken Broth
1(15)oz. Can Cannellini Beans or Great Northern Beans, undrained
1/4 Cup Italian Parsley, chopped
1 Teaspoon Dried Basil Leaves
1/4 Teaspoon Black Pepper
4oz. Small Shell Pasta, uncooked
Parmesan Cheese, freshly grated
Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you like.
1 Cup Onion, chopped
3 Cloves Garlic, minced
2(14 1/2)oz. Cans Italian-Style Stewed Tomatoes, undrained
3 Cups Chicken Broth
1(15)oz. Can Cannellini Beans or Great Northern Beans, undrained
1/4 Cup Italian Parsley, chopped
1 Teaspoon Dried Basil Leaves
1/4 Teaspoon Black Pepper
4oz. Small Shell Pasta, uncooked
Parmesan Cheese, freshly grated
Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you like.
Thursday, October 28, 2010
PUMPKIN PIE CAKE
1 Box Yellow Cake Mix, reserve 1 Cup of Mix
1 Egg, beaten
1/2 Cup Butter
Beat well and pour into a sprayed 9 x 13 pan.
In another bowl mix:
3 Eggs
1 Can Pumpkin
1 Tablespoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Sugar
Pour over cake mix in pan.
Combine the following and sprinkle over the pumpkin mixture.
1 Cup Yellow Cake Mix
1/2 Cup Sugar
1/4 Cup Butter
Bake at 350 for 60 minutes.
1 Egg, beaten
1/2 Cup Butter
Beat well and pour into a sprayed 9 x 13 pan.
In another bowl mix:
3 Eggs
1 Can Pumpkin
1 Tablespoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Sugar
Pour over cake mix in pan.
Combine the following and sprinkle over the pumpkin mixture.
1 Cup Yellow Cake Mix
1/2 Cup Sugar
1/4 Cup Butter
Bake at 350 for 60 minutes.
CHEESEY CHICKEN SOUP
3 Cans Chicken and Rice Soup
1 Can Rotel (mild)
1 Can Whole Kernel Corn
1 Regular Can Ranch Style Beans, rinsed and drained
1 regular can Rotel(I use mild)
1 Large Can Chicken
1 Lb. Velvetta Cheese
Put all ings. into a medium pot and let heat good. Do not drain nothing. Add the cheese and let melt. Stir so it will not scorch or stick to the bottom. Serve with french bread or crackers.
1 Can Rotel (mild)
1 Can Whole Kernel Corn
1 Regular Can Ranch Style Beans, rinsed and drained
1 regular can Rotel(I use mild)
1 Large Can Chicken
1 Lb. Velvetta Cheese
Put all ings. into a medium pot and let heat good. Do not drain nothing. Add the cheese and let melt. Stir so it will not scorch or stick to the bottom. Serve with french bread or crackers.
CABBAGE SOUP
1 Medium Head of Cabbage
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)
8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix
Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)
8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix
Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.
EASY PIMENTO CHEESE SPREAD
1 (8)oz. Cream Cheese, room temp.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper
In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper
In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.
MEXICAN BEEF CASSEROLE
2 Lbs. Ground Chuck
1 Medium Onion, diced
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1(12)oz. Can Evaporated Milk
1 (4)oz. Can Chopped Green CHilies
12 Corn Tortillas
1 Cup Cheddar Cheese, shredded
Preheat oven to 350. Spray a 13 x 9 glass baking dish. In a large skillet, combine the ground chuck and onion. Cook until done and crumbled. Drain well. In a medium saucepan, combine soups, milk, and chilies. Cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas. Top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture and soup mixture. Sprinkle with cheese and bake for 30 minutes or until bubbly and hot.
1 Medium Onion, diced
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1(12)oz. Can Evaporated Milk
1 (4)oz. Can Chopped Green CHilies
12 Corn Tortillas
1 Cup Cheddar Cheese, shredded
Preheat oven to 350. Spray a 13 x 9 glass baking dish. In a large skillet, combine the ground chuck and onion. Cook until done and crumbled. Drain well. In a medium saucepan, combine soups, milk, and chilies. Cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas. Top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture and soup mixture. Sprinkle with cheese and bake for 30 minutes or until bubbly and hot.
15 MINUTE MEXICAN DISH
1 Lb. Ground Chuck
1 Medium Onion, chopped
1 Can Spanish Rice
1 Can Ranch Style Beans
1 Cup Shredded Cheese, grated
Brown meat and onions, add some chili powder and salt to this. Drain. Mix in the rice and beans. Top with the grated cheese and bake on 350 for 20 to 30 minutes. Don't let the cheese burn on top or get hard.
1 Medium Onion, chopped
1 Can Spanish Rice
1 Can Ranch Style Beans
1 Cup Shredded Cheese, grated
Brown meat and onions, add some chili powder and salt to this. Drain. Mix in the rice and beans. Top with the grated cheese and bake on 350 for 20 to 30 minutes. Don't let the cheese burn on top or get hard.
MEXICAN CASSEROLE
2 Lbs. Ground Chuck
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded
In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded
In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.
COCONUT ORANGE SLICE CANDY
1 (14ounce) Bag Flaked Coconut
14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk
1 Box Powdered Sugar
Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.
14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk
1 Box Powdered Sugar
Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.
MICROWAVE RED HOT CANDY
1 Cup Sugar
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring
1/2 Cup Powdered Sugar
Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring
1/2 Cup Powdered Sugar
Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.
Wednesday, October 27, 2010
BANANA POUND CAKE
1 Box Yellow Cake Mix
4 Eggs at room temp.
1/3 Cup Oil
1/2 Cup Water
11/3 Cup (4 medium) Bananas, mashed
1 Small Box Instant Vanilla Pudding Mix
1/3 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Combine all ings. in a large bowl. Mix well. Then beat at medium speed for 5 minutes. Pour into a sprayed bunt or angel food pan. Bake at 350 for 1 hour or until a straw comes out clean. Watch and do not let burn on bottom. Cool in the pan for 10 minutes and then turn out on a rack to cool completely. Invert and brush with powdered sugar or make a powdered sugar glaze or choc. glaze for it.
4 Eggs at room temp.
1/3 Cup Oil
1/2 Cup Water
11/3 Cup (4 medium) Bananas, mashed
1 Small Box Instant Vanilla Pudding Mix
1/3 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Combine all ings. in a large bowl. Mix well. Then beat at medium speed for 5 minutes. Pour into a sprayed bunt or angel food pan. Bake at 350 for 1 hour or until a straw comes out clean. Watch and do not let burn on bottom. Cool in the pan for 10 minutes and then turn out on a rack to cool completely. Invert and brush with powdered sugar or make a powdered sugar glaze or choc. glaze for it.
CHRISTMAS POPCORN
3 Bags Microwave Popcorn
6 Squares White Almond Bark
M & M's, peanut or plain
Peanuts, any type
Pop the popcorn and place it in a large paper sack which you spray with cooking spray to keep everything from sticking. Add the m&m's and peanuts. Melt the almond bark and pour over the popcorn. Close the sack and shake until all is well coated. You can add whatever you like to this. Cut up pretzels, craisins, raisins, crunch and munch or almonds. Any type of small candy will work also. You a combination of sweet and salty.
6 Squares White Almond Bark
M & M's, peanut or plain
Peanuts, any type
Pop the popcorn and place it in a large paper sack which you spray with cooking spray to keep everything from sticking. Add the m&m's and peanuts. Melt the almond bark and pour over the popcorn. Close the sack and shake until all is well coated. You can add whatever you like to this. Cut up pretzels, craisins, raisins, crunch and munch or almonds. Any type of small candy will work also. You a combination of sweet and salty.
RANCH CHEESE BALL
2 (8)oz. Cream Cheeses, softened
1/2 Cup Butter, softened
1 Pack Ranch Dressing MIx
1 Cup Shredded Cheese
11/2 Cups Chopped Pecans
In a medium bowl mix the softened cream cheese and butter. Mix well. Then add the ranch mix and mix well again. Last add the shredded cheese. Mix well. Put in ref. for 2 hours to chill good and then take out and form into a ball. Roll in the chopped pecans. Keep chilled until ready to serve.
1/2 Cup Butter, softened
1 Pack Ranch Dressing MIx
1 Cup Shredded Cheese
11/2 Cups Chopped Pecans
In a medium bowl mix the softened cream cheese and butter. Mix well. Then add the ranch mix and mix well again. Last add the shredded cheese. Mix well. Put in ref. for 2 hours to chill good and then take out and form into a ball. Roll in the chopped pecans. Keep chilled until ready to serve.
Tuesday, October 26, 2010
BREADSTICK TOPPING
2 Tablespoons Dry Parmesan Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt
1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt
1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.
REMOVE STAINS FROM PLASTIC CONTAINERS
If you have stains that won't come out of your containers when you wash
them then put a diswash tablet in them and let them soak in this overnight. Supposed to work.
them then put a diswash tablet in them and let them soak in this overnight. Supposed to work.
POOL HALL HOT DOG CHILI
1 Lb. Ground Chuck or Turkey
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt
Break up the ground chuck and brown in skillet. Drain. In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt
Break up the ground chuck and brown in skillet. Drain. In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.
Sunday, October 24, 2010
(CAKE) CORNBREAD
1 Cake Mix, yellow or butter recipe
2/3 Cup Water
1/2 Cup Butter(1 stick)
4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well
In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.
2/3 Cup Water
1/2 Cup Butter(1 stick)
4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well
In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.
4TH OF JULY MARSHMALLOW FIRECRACKERS AND CHOC. DIPPED MARSHMALLOWS
1 Bag Vanilla Candy Melts
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
FROZEN ICE CREAM DELIGHT
30 Ice Cream Sandwiches
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip
11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk
Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip
11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk
Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.
TOFFEE CHEESECAKE BARS
1 Pouch(1lb.5oz.) Betty Crocker Sugar Cookie Mix
1 Box(4oz.) Serving French Vanilla Instant Pudding
2 Tablespoons Packed Brown Sugar
1/2 Cup Butter or Marg. melted
21/2 Teaspoons Vanilla
2 Eggs plus 3 Egg Yolks
2 Packs(8)oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3/4 Cup Toffee Bits, finely crushed
Heat oven to 350. Spray the bottom and sides of a 13 x 9 pan. In a large bowl add the cookie mix, pudding mix, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough in bottom and up sides of pan. In a small bowl beat cream cheese, sour cream and sugar until smooth. Add remaining whole egg, 3 egg yolks and remaining 11/2 teaspoons vanilla, beat until smooth. Spread over crust in pan. Bake for 30 to 35 minutes until it is set in the center. Immediately sprinkle top with crushed toffee bits. Cool for 30 minutes. Ref. for 3 hours until chilled. Cut into squares. Makes 36 squares. Keep in ref.
1 Box(4oz.) Serving French Vanilla Instant Pudding
2 Tablespoons Packed Brown Sugar
1/2 Cup Butter or Marg. melted
21/2 Teaspoons Vanilla
2 Eggs plus 3 Egg Yolks
2 Packs(8)oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3/4 Cup Toffee Bits, finely crushed
Heat oven to 350. Spray the bottom and sides of a 13 x 9 pan. In a large bowl add the cookie mix, pudding mix, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough in bottom and up sides of pan. In a small bowl beat cream cheese, sour cream and sugar until smooth. Add remaining whole egg, 3 egg yolks and remaining 11/2 teaspoons vanilla, beat until smooth. Spread over crust in pan. Bake for 30 to 35 minutes until it is set in the center. Immediately sprinkle top with crushed toffee bits. Cool for 30 minutes. Ref. for 3 hours until chilled. Cut into squares. Makes 36 squares. Keep in ref.
CHOCOLATE MOUSSE BARS
1 Pack (8 squares) Semi-sweet Chocolate, divided
1/2 Cup Suagr
1/4 Cup Flour
1 Can(14)oz. Sweetened Condensed Milk, divided
4 Eggs
1 Box(3.9) Instant Chocolate Pudding
11/2 Cups Cool Whip
Preheat the oven to 325. In a kettle melt 6 squares of chocolate as directed. In a medium glass bowl pour the chocolate. Mix it with the sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into a sprayed 9 inch square pan. Bake for 25 minutes. Do not overbake this crust. Don't let it scorch. Cool. In a bowl pour the rest of the condensed milk in it and add the dry pudding. Mix for 2 minutes. Stir in the whipped topping and spread over the crust. Melt the other 2 chocolate squares and drizzle over the pudding layer. Ref. until chocolate is firm. Cut into squares.
1/2 Cup Suagr
1/4 Cup Flour
1 Can(14)oz. Sweetened Condensed Milk, divided
4 Eggs
1 Box(3.9) Instant Chocolate Pudding
11/2 Cups Cool Whip
Preheat the oven to 325. In a kettle melt 6 squares of chocolate as directed. In a medium glass bowl pour the chocolate. Mix it with the sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into a sprayed 9 inch square pan. Bake for 25 minutes. Do not overbake this crust. Don't let it scorch. Cool. In a bowl pour the rest of the condensed milk in it and add the dry pudding. Mix for 2 minutes. Stir in the whipped topping and spread over the crust. Melt the other 2 chocolate squares and drizzle over the pudding layer. Ref. until chocolate is firm. Cut into squares.
CHICKEN POT PIE SOUP
2 Cups Chicken Broth
2 Cans Campbell's Golden Mushroom Soup
3 Boneless, Skinless Chicken Breasts
31/2 Cups Potatoes, Peeled and Cut in Chunks
11/2 Cups Carrots, Peeled and Sliced
1 Large Onion, chopped1 Cup Whole Kernel Corn, Frozened or Canned (drained)
1 Small Can Sliced Mushrooms with Juice
1 Cup Frozen Peas
Seasonings of your choice like garlic, seasoned salt or pepper, italian seasoning or onion powder or basil.
Cook chicken breasts and save the broth. Cut into chunks and put in crockpot along with some of the broth. Add all other ings. to crockpot. Let cook on high for 3 hours. Do not add the frozen peas until the last 20 minutes of cooking time. If making your own broth at two bouillon cubes(Bettr Than Bouillon, chicken flavor) to the water for cooking the chicken. But do not add a lot of seasoned salt as it may make it to salty. I like to add a can of chicken broth alone with the other broth.
2 Cans Campbell's Golden Mushroom Soup
3 Boneless, Skinless Chicken Breasts
31/2 Cups Potatoes, Peeled and Cut in Chunks
11/2 Cups Carrots, Peeled and Sliced
1 Large Onion, chopped1 Cup Whole Kernel Corn, Frozened or Canned (drained)
1 Small Can Sliced Mushrooms with Juice
1 Cup Frozen Peas
Seasonings of your choice like garlic, seasoned salt or pepper, italian seasoning or onion powder or basil.
Cook chicken breasts and save the broth. Cut into chunks and put in crockpot along with some of the broth. Add all other ings. to crockpot. Let cook on high for 3 hours. Do not add the frozen peas until the last 20 minutes of cooking time. If making your own broth at two bouillon cubes(Bettr Than Bouillon, chicken flavor) to the water for cooking the chicken. But do not add a lot of seasoned salt as it may make it to salty. I like to add a can of chicken broth alone with the other broth.
Thursday, October 21, 2010
MARINARA MEATBALL SANDWICHES
1 Pack of Crusty Rolls or Sub Rolls
1 Jar or Bottle of Marinara Sauce
Sliced Provolone Cheese
1 Bag Frozen Italian Meatballs, cut in half
1 Pack Provolone Cheese
Pour the sauce over the meatballs whatever amount you like. Heat the meatballs in the microwave or can heat on the stove according to directions on bag. Heat on medium so they will not stick to the bottom of the pan. Lay a slice of Provolone cheese on the bottom roll. Toast under the broiler. Don't let burn. Next put the meatballs over the cheese and then add the top half of the bun. Very, very good and quick.
1 Jar or Bottle of Marinara Sauce
Sliced Provolone Cheese
1 Bag Frozen Italian Meatballs, cut in half
1 Pack Provolone Cheese
Pour the sauce over the meatballs whatever amount you like. Heat the meatballs in the microwave or can heat on the stove according to directions on bag. Heat on medium so they will not stick to the bottom of the pan. Lay a slice of Provolone cheese on the bottom roll. Toast under the broiler. Don't let burn. Next put the meatballs over the cheese and then add the top half of the bun. Very, very good and quick.
VERY VERY MOIST CHOCOLATE BUNDT CAKE
1 Box Devil's Food Cake Mix dont make this up according to directions on box
1 (4) Serving Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Veg. Oil
11/2 Cups Semi-Sweet Chocolate Chips
In a large bowl put all the ings. except the chocolate chips. Blend witht he mixer for 1 minute. Stir down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into a sprayed bundt pan. Bake 40-45 minutes on 350. Cool for 20 minutes and then turn upside down on a large plate or serving platter.
Frosting:
8 Tablespoons real Butter, softened
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Sifted Powder Sugar
Melt butter in medium saucpan over low heat. Whisk in cocoa and milk. Bring mixture to a boil , stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over the warm cake.
1 (4) Serving Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Veg. Oil
11/2 Cups Semi-Sweet Chocolate Chips
In a large bowl put all the ings. except the chocolate chips. Blend witht he mixer for 1 minute. Stir down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into a sprayed bundt pan. Bake 40-45 minutes on 350. Cool for 20 minutes and then turn upside down on a large plate or serving platter.
Frosting:
8 Tablespoons real Butter, softened
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Sifted Powder Sugar
Melt butter in medium saucpan over low heat. Whisk in cocoa and milk. Bring mixture to a boil , stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over the warm cake.
CREAMY CHICKEN AND RICE SOUP
4 Cups Chicken Stock
2-3 Cups Water
1 Whole Chicken, already baked or a rotisserie one
1/2 Cup Finely Chopped Carrot
1/2 Cup Finely Chopped Onion
3/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Butter
1 Minced Garlic Clove
2 Cups Heavy Cream or Whole Milk
1 Box Uncle Ben's Long Grain and Wild Rice
In a small pan, melt 2 teaspoons butter. Add the chopped carrots and onion to the butter and saute until they are soft. Remove from heat and set aside. Remove chicken from bone and add to the chicken broth and water in a large stockpot or pan. Bring to a gentle boil. Add the rice to the boiling water (but save the season packet for later), along with the sauteed carrots and onion. Remove from heat and set aside. In a medium saucepan, melt the 1/2 cup butter. Add to it the reserved season packet from the rice. Add in the minced garlic, salt and pepper. Slowly stir in the flour until a thick roux is formed. To this, slowly wisk in the heavy cream or milk. Heat over medium heat for a few minutes until thick and cramy. Slowly wisk the flour roux into the soup and mix well. Heat over medium low heat for 30 minutes, stirring often.
2-3 Cups Water
1 Whole Chicken, already baked or a rotisserie one
1/2 Cup Finely Chopped Carrot
1/2 Cup Finely Chopped Onion
3/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Butter
1 Minced Garlic Clove
2 Cups Heavy Cream or Whole Milk
1 Box Uncle Ben's Long Grain and Wild Rice
In a small pan, melt 2 teaspoons butter. Add the chopped carrots and onion to the butter and saute until they are soft. Remove from heat and set aside. Remove chicken from bone and add to the chicken broth and water in a large stockpot or pan. Bring to a gentle boil. Add the rice to the boiling water (but save the season packet for later), along with the sauteed carrots and onion. Remove from heat and set aside. In a medium saucepan, melt the 1/2 cup butter. Add to it the reserved season packet from the rice. Add in the minced garlic, salt and pepper. Slowly stir in the flour until a thick roux is formed. To this, slowly wisk in the heavy cream or milk. Heat over medium heat for a few minutes until thick and cramy. Slowly wisk the flour roux into the soup and mix well. Heat over medium low heat for 30 minutes, stirring often.
CROCKPOT ITALIAN CHICKEN
1/2 Cup Butter(1 stick)
4-6 Boneless, skinless Chicken Breasts
1 Pack Dry Italian Dressing Seasoning Mix
1 8oz. Cream Cheese
1 Can Cream of Chicken Soup
Noodles, Rice or Potatoes
Wash chicken and place in crockpot. Melt the butter and mix the italian seasoinig with it. Pour over the chicken and cover. Cook on low for 3-4 hours until chicken is fully cooked. Remove from crockpot. Cut the chicken into bite-sized pieces. In a bowl mix the cream soup and cream cheese. Add it to the butter sauce in the crockpot and mix until it is thick and creamy. Add the chicken back in. Heat for another half hour. Serve with rice or noodles.
4-6 Boneless, skinless Chicken Breasts
1 Pack Dry Italian Dressing Seasoning Mix
1 8oz. Cream Cheese
1 Can Cream of Chicken Soup
Noodles, Rice or Potatoes
Wash chicken and place in crockpot. Melt the butter and mix the italian seasoinig with it. Pour over the chicken and cover. Cook on low for 3-4 hours until chicken is fully cooked. Remove from crockpot. Cut the chicken into bite-sized pieces. In a bowl mix the cream soup and cream cheese. Add it to the butter sauce in the crockpot and mix until it is thick and creamy. Add the chicken back in. Heat for another half hour. Serve with rice or noodles.
SNICKER DELIGHT BARS
4 Regular Sized Snicker Bars with Almonds
6 Tablespoons Butter
1 Tablespoon Honey
31/2 Cups Rice Krispies Cereal
3/4 Cup Semit-Sweet Chocolate Chips
Chop up the snicker bars and melt them along witht he butter and honey in a large saucepan. Once melted, mix well. Remove from the heat and immediately add the Rice Krispies and stir well until this is coated with the choc. mixture. Press into a 8 x 8 pan. Melt the choc. chips in a mircowave bowl for 1 minute. Stir until completely melted ever 15 seconds. Once melted stir and spread onto cereal mixture. Ref. for 11/2 hours until choc. hardens. Cut into squares.
6 Tablespoons Butter
1 Tablespoon Honey
31/2 Cups Rice Krispies Cereal
3/4 Cup Semit-Sweet Chocolate Chips
Chop up the snicker bars and melt them along witht he butter and honey in a large saucepan. Once melted, mix well. Remove from the heat and immediately add the Rice Krispies and stir well until this is coated with the choc. mixture. Press into a 8 x 8 pan. Melt the choc. chips in a mircowave bowl for 1 minute. Stir until completely melted ever 15 seconds. Once melted stir and spread onto cereal mixture. Ref. for 11/2 hours until choc. hardens. Cut into squares.
CARAMEL PUFFCORN
1 Large Bag Puffcorn
1 Cup Real Butter
11/4 Cup Brown Sugar
2/3 Cup Light Corn Syrup
1 Teaspoon Baking Soda
Combine butter, brown sugar and corn syrup in a medium saucepan. Heat on medium heat until the ings. are all melted together. Remove from the heat and add the baking soda. Wisk the mixture. This will get foamy, Spray a large cookie sheet and pour the puffs onto it. Pour the caramel mixtue over the puffs and stir until they are well coated. Bake at 250 for 45 minutes, giving a stir ever 15 minutes. Remove and pour onto wax paper to cool. Break apart when cool. Can spread melted milk chocolate over this when serving. Store in a air tight container.
1 Cup Real Butter
11/4 Cup Brown Sugar
2/3 Cup Light Corn Syrup
1 Teaspoon Baking Soda
Combine butter, brown sugar and corn syrup in a medium saucepan. Heat on medium heat until the ings. are all melted together. Remove from the heat and add the baking soda. Wisk the mixture. This will get foamy, Spray a large cookie sheet and pour the puffs onto it. Pour the caramel mixtue over the puffs and stir until they are well coated. Bake at 250 for 45 minutes, giving a stir ever 15 minutes. Remove and pour onto wax paper to cool. Break apart when cool. Can spread melted milk chocolate over this when serving. Store in a air tight container.
MOZZARELLA PRETZEL DIP
4 Cups Shredded Mozzarella Cheese
8 Oz. Sour Cream
15 Oz. Real Mayo do not use Miracle Whip
2 Tablespoons Parsley Flakes
2 Teaspoons Garlic Powder
1 Tablespoon Minced Onion
1 Teaspoon Accent
2 Teaspoons Sugar
1 Teaspoon Celery Salt
In a small bowl mix all the spices together. In a medium bowl mix the mayo and sour cream. Add the spices and cheese. Chill and serve with pretzels.
8 Oz. Sour Cream
15 Oz. Real Mayo do not use Miracle Whip
2 Tablespoons Parsley Flakes
2 Teaspoons Garlic Powder
1 Tablespoon Minced Onion
1 Teaspoon Accent
2 Teaspoons Sugar
1 Teaspoon Celery Salt
In a small bowl mix all the spices together. In a medium bowl mix the mayo and sour cream. Add the spices and cheese. Chill and serve with pretzels.
EASY SPAM BURGERS
These are so good but you have got to love dill pickles. You could also use sweet pickles. But to me the dill is what makes the flavor.
1 Pack Hamburger Buns
1 Can Spam, diced or can use diced ham
1/3 Block Sharp Cheddar cheese, or 1/2 to1 bag shredded
5-6 Hard Boiled Eggs, chopped
4-5 Dill Pickles, diced add what ever amount you like
3/4 Cup Mayonnaise
In a medium bowl dice the spam. Chop the boiled eggs and add to span. Chop the dill pickles and add to spam mixture. Add the cheese and stir good. Stir in 3/4 cup mayonnaise. Mix good. Take a cookie sheet and spary it lightly. Put the bottom part of the buns on it. Spoon the spam mixture over the buns. Broil this for around 5-10 minutes or until the cheese melts. Do not let this burn. It burns easy so watch it. You can also use the top of the bun for these also. These are open face sandwiches. That way you will not waste the buns. If using the top part I cut a slice off the top so it will set flat and use this side as the bottom.
1 Pack Hamburger Buns
1 Can Spam, diced or can use diced ham
1/3 Block Sharp Cheddar cheese, or 1/2 to1 bag shredded
5-6 Hard Boiled Eggs, chopped
4-5 Dill Pickles, diced add what ever amount you like
3/4 Cup Mayonnaise
In a medium bowl dice the spam. Chop the boiled eggs and add to span. Chop the dill pickles and add to spam mixture. Add the cheese and stir good. Stir in 3/4 cup mayonnaise. Mix good. Take a cookie sheet and spary it lightly. Put the bottom part of the buns on it. Spoon the spam mixture over the buns. Broil this for around 5-10 minutes or until the cheese melts. Do not let this burn. It burns easy so watch it. You can also use the top of the bun for these also. These are open face sandwiches. That way you will not waste the buns. If using the top part I cut a slice off the top so it will set flat and use this side as the bottom.
GARLIC AND CHICKEN BOW TIE PASTA
1Tablespoon Olive Oil
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated
In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated
In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.
LEMON CREAM CHEESE CAKE
1 Box Lemon Cake Mix
11/3 Cups Water
3 Eggs
1/3 Cup Unsweetened Applesauce
3 Tablespoons Poppy Seeds
Filling:
1(8)oz. Cream Cheese
1 Can Lemon Pie Filling or 1 Large Box Lemon Pie Filling, cooked and cooled
1/2 Cup Powdered Sugar
Topping:
1/3 Packed Brown Sugar
1/4 Cup Chopped Pecans
3 Tablespoons Flour
11/2 Tablespoons Butter, melted
1/2 Teaspoon Cinnamon
1/8 Teaspoon Vanilla Extract
Glaze:
1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice
For Cake:
Mix the 5 ings. in a medium mixing bowl. Mix good. Spray a 13 x 9 pan. Pour half of the batter into the pan. In another bowl mix the cream cheese until smooth. Gradually beat in the pie filling. Next beat in the powdered sugar. Drop by teaspoonfulls over the batter. Spread this gently. Top with the remaining batter.
Topping:
Combine the ings. and sprinkle this over the batter.
Bake at 350 for 40-45 minutes. Cool good.
Glaze:
Combine the ings. and drizzle over the cool cake.
11/3 Cups Water
3 Eggs
1/3 Cup Unsweetened Applesauce
3 Tablespoons Poppy Seeds
Filling:
1(8)oz. Cream Cheese
1 Can Lemon Pie Filling or 1 Large Box Lemon Pie Filling, cooked and cooled
1/2 Cup Powdered Sugar
Topping:
1/3 Packed Brown Sugar
1/4 Cup Chopped Pecans
3 Tablespoons Flour
11/2 Tablespoons Butter, melted
1/2 Teaspoon Cinnamon
1/8 Teaspoon Vanilla Extract
Glaze:
1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice
For Cake:
Mix the 5 ings. in a medium mixing bowl. Mix good. Spray a 13 x 9 pan. Pour half of the batter into the pan. In another bowl mix the cream cheese until smooth. Gradually beat in the pie filling. Next beat in the powdered sugar. Drop by teaspoonfulls over the batter. Spread this gently. Top with the remaining batter.
Topping:
Combine the ings. and sprinkle this over the batter.
Bake at 350 for 40-45 minutes. Cool good.
Glaze:
Combine the ings. and drizzle over the cool cake.
SNICKERDOODLE CAKE WITH BUTTERCREAM FROSTING
1 Box Yellow Cake Mix
1 Cup Milk
1/4 Cup Butter, melted
1/2 Cup Applesauce
3 Large Eggs
1 Teaspoon Vanilla
2 Teaspoon Cinnamon
Mix all together and put in 3 sprayed round pans or 1 sprayed 13 x 9 pan. Bake on 350 for 30 minutes.
Buttercream Frosting:
1/2 Cup Real Butter
4 oz. Cream Cheese
31/4 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla
1/4 Teaspoon Butter Extract where the spices are
1 Teaspoon Cinnamon
Beat the butter and cream cheese until this is creamy. Add the vanilla and butter extract and combine this good. Then add the powdered sugar one cup at a time beating good after each cup. Add the milk to keep it from getting to hard. Beat again. Last add the cinnamon and beat. When cake is cool put frosting on it and then on top sprinkle some cinnamon and sugar.
1 Cup Milk
1/4 Cup Butter, melted
1/2 Cup Applesauce
3 Large Eggs
1 Teaspoon Vanilla
2 Teaspoon Cinnamon
Mix all together and put in 3 sprayed round pans or 1 sprayed 13 x 9 pan. Bake on 350 for 30 minutes.
Buttercream Frosting:
1/2 Cup Real Butter
4 oz. Cream Cheese
31/4 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla
1/4 Teaspoon Butter Extract where the spices are
1 Teaspoon Cinnamon
Beat the butter and cream cheese until this is creamy. Add the vanilla and butter extract and combine this good. Then add the powdered sugar one cup at a time beating good after each cup. Add the milk to keep it from getting to hard. Beat again. Last add the cinnamon and beat. When cake is cool put frosting on it and then on top sprinkle some cinnamon and sugar.
RANCH MACARONI AND CHEESE
1(16)oz. Box Elbow Macaroni
1 Cup Milk
1/4 Cup Butter or Marg, cubed
1 Envelope Ranch Salad Dressing Mix
1 Teaspoon Garlic Salt
1 Teaspoon Garlic Pepper Blend
1 Teaspoon Lemon-pepper Seasoning
1 Cup Monterey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
1 (8)oz. cup Sour Cream
1/2 Cup Saltine Crackers, crushed
1/3 Cup Grated Parmesan Cheese
Cook macaroni and drain. Do not let get mushy. In a saucepan combine the milk, butter and seasonings and dressing mix. Cook until this is good and hot. Stir in the cheeses until melted. Then stir in the sour cream. Drain the macaroni and put into the cheese sauce. Let sit for 10 minutes before you serve this. Sprinkle with parmesan cheese and the crushed crackers.
1 Cup Milk
1/4 Cup Butter or Marg, cubed
1 Envelope Ranch Salad Dressing Mix
1 Teaspoon Garlic Salt
1 Teaspoon Garlic Pepper Blend
1 Teaspoon Lemon-pepper Seasoning
1 Cup Monterey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
1 (8)oz. cup Sour Cream
1/2 Cup Saltine Crackers, crushed
1/3 Cup Grated Parmesan Cheese
Cook macaroni and drain. Do not let get mushy. In a saucepan combine the milk, butter and seasonings and dressing mix. Cook until this is good and hot. Stir in the cheeses until melted. Then stir in the sour cream. Drain the macaroni and put into the cheese sauce. Let sit for 10 minutes before you serve this. Sprinkle with parmesan cheese and the crushed crackers.
PARMESAN RED POTATOES
1-1/2 Lbs. Red Potatoes, cut in wedges
2 Tablespoons Olive Oil
1/4 Cup Bread Crumbs
2 Tablespoons Fresh Grated Parmesan Cheese
1 Teaspoon Salt
2Teaspoons Garlic Powder
Preheat oven to 350. Place red potatoes that have been washed with skin left on and cut into wedges in a small bowl. Toss witht he olive oil until coated. Add the bread crumbs, parmesan cheese and garlic powder and toss together until evenly coated. Put on a spray cookie sheet and bake for around 30 minutes or until done and brown.
2 Tablespoons Olive Oil
1/4 Cup Bread Crumbs
2 Tablespoons Fresh Grated Parmesan Cheese
1 Teaspoon Salt
2Teaspoons Garlic Powder
Preheat oven to 350. Place red potatoes that have been washed with skin left on and cut into wedges in a small bowl. Toss witht he olive oil until coated. Add the bread crumbs, parmesan cheese and garlic powder and toss together until evenly coated. Put on a spray cookie sheet and bake for around 30 minutes or until done and brown.
Wednesday, October 20, 2010
ITALIAN SAUSAGE AND PASTA
11/2 Lbs. Italian Sausages, about 12 links
1 Tablespoon Olive OIl
2 Cloves Garlic, minced
1 Yellow Onion, thinly sliced
2 Green Peppers, cored and thinly sliced
1 Red Pepper, cored and thinly sliced
2 Cups Chopped Italian Tomatoes
1 Tablespoon Italian Seasoning
1 Lb. Pack Rigatoni Pasta, cooked and drained
In a large skillet, saute the sausages in oil until browned. Remove sausages from pan and cut into 1-inch pieces. Set aside. Add garlic to oil
with the onions and peppers and cook for 5 minutes to peppers are soft. Add the tomatoes and sausages to the pan. Cook covered for another 5 minutes. Add drained pasta and toss. Serve hot.
1 Tablespoon Olive OIl
2 Cloves Garlic, minced
1 Yellow Onion, thinly sliced
2 Green Peppers, cored and thinly sliced
1 Red Pepper, cored and thinly sliced
2 Cups Chopped Italian Tomatoes
1 Tablespoon Italian Seasoning
1 Lb. Pack Rigatoni Pasta, cooked and drained
In a large skillet, saute the sausages in oil until browned. Remove sausages from pan and cut into 1-inch pieces. Set aside. Add garlic to oil
with the onions and peppers and cook for 5 minutes to peppers are soft. Add the tomatoes and sausages to the pan. Cook covered for another 5 minutes. Add drained pasta and toss. Serve hot.
JENNIFER'S ORANGE TEA
1 Can of Sommerset Tea from Save- A- Lot(use 12 scoops)
1/2 Cup Sugar or less as it is already sweet
1 Navel Orange, sliced use 1/2 of orange
You use 12 scoops of teas for 2 quarts of tea. Mix well and add the 1/2 cup or more if you like it sweeter of sugar. Then take 1/2 of the orange and slice it and put in the tea. Let sit for 1/2 hour to blend good. This is very good.
1/2 Cup Sugar or less as it is already sweet
1 Navel Orange, sliced use 1/2 of orange
You use 12 scoops of teas for 2 quarts of tea. Mix well and add the 1/2 cup or more if you like it sweeter of sugar. Then take 1/2 of the orange and slice it and put in the tea. Let sit for 1/2 hour to blend good. This is very good.
STEFEN'S JAM CAKE FROM CHRISTMAS
4 Cups Flour
6 Eggs, seperated
1 Cup Butter
2 Teaspoons Baking SOda
1/2 Cup Crisco
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Cup Buttermilk
2 Cups Blackberry Jam
1 Cup Strawberry Jam
1 Cup Pineapple Jam or crushed pineapples
11/2 Cup Pecans or Walnuts, chopped
In a medium bowl mix all ings. as listed, using egg yolks first. Mix well and then fold in the egg whites. Spray 4 round pans. Or can use a bunt pan. Bake at 350. Makes 4 or 5 layers.
Buttermilk Frosting:
11/2 Cups Sugar
1/2 Teaspoon Baking Soda
1 Stick Butter
1/2 Cup Buttermilk
Cook to soft ball stage. Beat until thick enough to spread. You can not use the pineapple and instead use two cups of the strawberry jam.
6 Eggs, seperated
1 Cup Butter
2 Teaspoons Baking SOda
1/2 Cup Crisco
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Cup Buttermilk
2 Cups Blackberry Jam
1 Cup Strawberry Jam
1 Cup Pineapple Jam or crushed pineapples
11/2 Cup Pecans or Walnuts, chopped
In a medium bowl mix all ings. as listed, using egg yolks first. Mix well and then fold in the egg whites. Spray 4 round pans. Or can use a bunt pan. Bake at 350. Makes 4 or 5 layers.
Buttermilk Frosting:
11/2 Cups Sugar
1/2 Teaspoon Baking Soda
1 Stick Butter
1/2 Cup Buttermilk
Cook to soft ball stage. Beat until thick enough to spread. You can not use the pineapple and instead use two cups of the strawberry jam.
TO EVERYONE WHO HAS JOINED THIS SITE
Hi, everyone. I would just like to thank each of you for joining our site. I do not get to post alot of thoughs on here like most other blogs as I stay so busy working. I have been trying to get our recipes on this blog from our family website that was shut down around 2 years ago by MSN. They stopped having a place for family websites and we have had to move our recipes over to this blog. We do not get any type of money from this blog and it is just for saving our recipes. We have so many that it is hard for me to try and get them all on here. We have a large family and we go to so many homecoming and etc. that there is always new recipes to be had along with our old ones.
We all love to get new recipes and if you all have any you would like to put on here just email them to me. Of course desserts are our favorite. lol.
It takes a lot of time to type all of these on this site. But when I do get the time I try to put them on here.
I love to write about my father-in-law as he was such a very funny person and could keep you laughing all the time. From time to time I put some of the things on here that happen in our lives. They do happen and no we are not crazy. We are just a bunch of country people who love to enjoy all of our family and friends and church friends also. So glad for each and every one who has joined our site. Lynn
We all love to get new recipes and if you all have any you would like to put on here just email them to me. Of course desserts are our favorite. lol.
It takes a lot of time to type all of these on this site. But when I do get the time I try to put them on here.
I love to write about my father-in-law as he was such a very funny person and could keep you laughing all the time. From time to time I put some of the things on here that happen in our lives. They do happen and no we are not crazy. We are just a bunch of country people who love to enjoy all of our family and friends and church friends also. So glad for each and every one who has joined our site. Lynn
STEFEN'S ASPARAGUS IN BLANKET
1 Loaf Old Bread
1 Container of Allouette Cheese, (spinach, garlic or something spicy)
1/2 Stick Butter
1 Can Asparagus, drained good
1 Bag Mozzarella Cheese, finely shredded
Remove the crust from the bread. Spread a thin layer of the allouette cheese over the bread. Then lay two asparagus on top of this and fold over or roll up if you can. Continue doing this until asparagus is all used up. Melt the butter and brush over top of the bread. Bake for 20 minutes on 300 or until light brown. Can put some mozzarella cheese on top when they are half baked. Just so it melts.
1 Container of Allouette Cheese, (spinach, garlic or something spicy)
1/2 Stick Butter
1 Can Asparagus, drained good
1 Bag Mozzarella Cheese, finely shredded
Remove the crust from the bread. Spread a thin layer of the allouette cheese over the bread. Then lay two asparagus on top of this and fold over or roll up if you can. Continue doing this until asparagus is all used up. Melt the butter and brush over top of the bread. Bake for 20 minutes on 300 or until light brown. Can put some mozzarella cheese on top when they are half baked. Just so it melts.
LOU'S ORANGE VANILLA SALAD
1 Large Can Fruit Cocktail, with juice
1 Medium Can Crushed Pineapple, with juice
1 Can Sliced Peaches, with juice cut up into chunks
1/2 Cup Coconut or more to your liking
1 Large Apple, cut up
2 Bananas, sliced
Grapes, halved
1 Box Orange Jello
1 Large Box Instant Vanilla Pudding
1/2 Bag Mini Marshmallows
1 Medium Cool Whip
Take the fruits and drain them in a bow and save the juice. Don't use all of the juice. In a medium bowl mix the apples that have been sliced and the bananas and pour some of the juice in the bowl and sprinkle the pudding over this. Stir good. Then sprinkle the jello over this also. Do not make up the pudding or jello. Add the rest of the fruits and more juice if you need it. Mix in the coconut and marshmallows and then put the cool whip on top.
You can use sugar free jello. Start out with 1/2 of the pack of jello and add it to your liking. Ref.
1 Medium Can Crushed Pineapple, with juice
1 Can Sliced Peaches, with juice cut up into chunks
1/2 Cup Coconut or more to your liking
1 Large Apple, cut up
2 Bananas, sliced
Grapes, halved
1 Box Orange Jello
1 Large Box Instant Vanilla Pudding
1/2 Bag Mini Marshmallows
1 Medium Cool Whip
Take the fruits and drain them in a bow and save the juice. Don't use all of the juice. In a medium bowl mix the apples that have been sliced and the bananas and pour some of the juice in the bowl and sprinkle the pudding over this. Stir good. Then sprinkle the jello over this also. Do not make up the pudding or jello. Add the rest of the fruits and more juice if you need it. Mix in the coconut and marshmallows and then put the cool whip on top.
You can use sugar free jello. Start out with 1/2 of the pack of jello and add it to your liking. Ref.
Monday, October 18, 2010
OLD TIME SMOTHERED CHCKEN LEGS
6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy
4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour or until chicken is done turningever now and then so the chicken will not stick.
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy
4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour or until chicken is done turningever now and then so the chicken will not stick.
CRANBERRY MEATBALLS
1 (2) Lb. Frozen Meatballs
1 (12)oz. Jar Heinz Chili Sauace
1 (14)oz. Can of Jelled Cranberry Sauce
Place meat balls in the crockpot. In a bowl stir the chili sauce and cranberry sauce together until it is combined well. If it has lumps put it in the microwave for around 40 seconds. Pour the sauce over the meatballs and let it cook on high for 2 hours. Stir every now and then. Turn crockpot to warm until ready to serve.
1 (12)oz. Jar Heinz Chili Sauace
1 (14)oz. Can of Jelled Cranberry Sauce
Place meat balls in the crockpot. In a bowl stir the chili sauce and cranberry sauce together until it is combined well. If it has lumps put it in the microwave for around 40 seconds. Pour the sauce over the meatballs and let it cook on high for 2 hours. Stir every now and then. Turn crockpot to warm until ready to serve.
Friday, October 15, 2010
POTATO CHIP CASSEROLE
5 Chicken Breasts, cooked and cubed
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 (8)oz. Carton Sour Cream
1 Can Sliced Water Chestnuts, drained
1/2 Cup Milk
3 Cups Crushed Terry's or Lay's Potato Chips, can use any flavor green onion and sour cream is good
Sprinkle half of chips in the bottom of a 9 x 13 baking dish. Mix chicken, soups, sour cream, water chesnuts and milk and carefully spread mixture evenly over chips. Sprinkle remainings chips over top of chicken mixture. Bake in a preheated oven on 350 for 30 to 35 minutes or until brown and bubbly.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 (8)oz. Carton Sour Cream
1 Can Sliced Water Chestnuts, drained
1/2 Cup Milk
3 Cups Crushed Terry's or Lay's Potato Chips, can use any flavor green onion and sour cream is good
Sprinkle half of chips in the bottom of a 9 x 13 baking dish. Mix chicken, soups, sour cream, water chesnuts and milk and carefully spread mixture evenly over chips. Sprinkle remainings chips over top of chicken mixture. Bake in a preheated oven on 350 for 30 to 35 minutes or until brown and bubbly.
SAUSAGE AND TOMATO DIP
1(16)oz. Pack Three Little Pigs Pork Sausage
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.
BROWNIE ICE CREAM PIE
4 Eggs
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce
Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce
Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.
Thursday, October 14, 2010
EASY APPLE FRITTERS
These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.
11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like
Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters. Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.
11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like
Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters. Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.
SWEET RICE
1 Cup Instant Rice
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
Wednesday, October 13, 2010
GETTING TO MEET CHRISTY JORDEN
While down in Nashville, Tn. my son and I went to the book fair that Nasville had this year in Oct. While there we got to go and here Christy Jorden of Southern Plate speak as well as sign her new cookbook that has just came out and has some great recipes in it.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
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