1Lb. Ground Chuck
1/2 Cup BBQ Sauce
1 Tablespoon Minced Onion or 1/4 Cup Chopped Onion
2 Tablespoons Brown Sugar
1 Can Flaky Biscuits(10 Count)
3 Oz. Cheddar Cheese, shredded
Spray 10 muffin cups. Brown ground chuck and drain then stir in the onion and bbq sauce and the brown sugar. Let cook for 2 minutes to blend flavors. Seprate the biscuits and press one in each muffin cup. Press down on the bottom and up the sides. Spoon 1/4 cup meat mixture into each cup and then sprinkle the cheese on top. Bake 10 minutes or until the edges of the biscuits are brown. Cool 1 minute. Remove from pan and serve warm.
Tuesday, November 30, 2010
MIXED VEG.CHEESE CASSEROLE
1(16) Oz. Bag of Mixed Veggies, thawed
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions
Salt and Pepper to taste
Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions
Salt and Pepper to taste
Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.
COOKED CHICKEN TO USE IN CHICKEN RECIPES
2 Chicken Breasts, bone in and with skin
2 Teaspoons Olive Oil
Salt to taste
Pepper to taste
Place chicken in a sprayed 13 x 9 pan or a smaller one. Rub the olive oil all over the chicken and then sprinkle on the salt and pepper. Bake on 350 for 45 minutes or until done. Then let cool and chop or slice it for recipes. Store in ziplock bags and freeze.
Will make 2 cups or more of chicken.
2 Teaspoons Olive Oil
Salt to taste
Pepper to taste
Place chicken in a sprayed 13 x 9 pan or a smaller one. Rub the olive oil all over the chicken and then sprinkle on the salt and pepper. Bake on 350 for 45 minutes or until done. Then let cool and chop or slice it for recipes. Store in ziplock bags and freeze.
Will make 2 cups or more of chicken.
MEXICAN PORK CHOPS
6 Pork Chops
1 Teaspoon Salt
3/4 Cup rice, uncooked
1 Pack Taco Seasoning Mix
1 (8)oz. Can Tomato Sauce
11/2 Cups Water
11/4 Cups Monterey Jack Cheese, shredded
1 Green Pepper, chopped medium
Brown the pork chops and then put them ina 13 x9 sprayed baking dish or pan. Season with a small amount of salt. Sprinkle the rice around them. Combine the taco seasoning, tomato sauce and water. Pour over chops and rice, next add the pepper around all of this and then cover tightly with foil and bake for 1 hour on 350. Remove from the oven and add the cheese, recover this and then put back in and let bake for 10 more minutes.
1 Teaspoon Salt
3/4 Cup rice, uncooked
1 Pack Taco Seasoning Mix
1 (8)oz. Can Tomato Sauce
11/2 Cups Water
11/4 Cups Monterey Jack Cheese, shredded
1 Green Pepper, chopped medium
Brown the pork chops and then put them ina 13 x9 sprayed baking dish or pan. Season with a small amount of salt. Sprinkle the rice around them. Combine the taco seasoning, tomato sauce and water. Pour over chops and rice, next add the pepper around all of this and then cover tightly with foil and bake for 1 hour on 350. Remove from the oven and add the cheese, recover this and then put back in and let bake for 10 more minutes.
EASY CHICKEN PARMIGIANA
4 Boneless Chicken Breasts
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded
Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded
Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.
Sunday, November 28, 2010
STEF.FRIENDS FROG EYE SALAD
1 Large Can Crushed Pineapple not drained
1 Large Box Instant Coconut Pie Filling
1 Large Box Instant Vanilla Pie Filling
1/2 Cup Acini De Pepe (found in the macaroni section at Kroger), cook briefly to al dente. Cooks Fast
1 Bowl Cool Whip
2 Small Cans or 1 Large Can Mandarin Oranges(drained)
1/2 Cup Shredded Coconut
1/2 Bag Miniature Marshmallows
Mix all ings. together and cover and let ref. for 5 hours. Best is let set overnight. This is a sweet dessert salad.
1 Large Box Instant Coconut Pie Filling
1 Large Box Instant Vanilla Pie Filling
1/2 Cup Acini De Pepe (found in the macaroni section at Kroger), cook briefly to al dente. Cooks Fast
1 Bowl Cool Whip
2 Small Cans or 1 Large Can Mandarin Oranges(drained)
1/2 Cup Shredded Coconut
1/2 Bag Miniature Marshmallows
Mix all ings. together and cover and let ref. for 5 hours. Best is let set overnight. This is a sweet dessert salad.
NIBBSY SPREAD
1 (4)Oz. Cream Cheese, softened
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt
Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt
Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.
MILKY WAY FUDGE
4 Regular-size Milky Way Bars
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
EGGNOG FUDGE
1 3/4 Cups Sugar
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
RITZ NUTTELLA WHITE CHOC. CRACKERS
80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish
Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish
Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.
WHITE CHOC. PEANUT BUTTER COOKIES
1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies
Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.
CHEESECAKE DIP
8 Oz. Cream Cheese, softened
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla
Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.
DISAPPEARING CREAM CHEESE CHICKEN
8 Oz. Cream Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder
Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.
CROCKPOT ESPINACA DIP
When making this it is best to mix this up the night before you are going to serve it to let the flavors blend good. Just mix up and put in a air tight container.
16 Oz. Cream Cheese
1/2 Pint Heavy Whipping Cream
1/2 (10)oz. Can of Rotel Diced Tomatoes
1/4 Cup Jalapeno Peppers, if you like it hot
8 oz. Frozen Chopped Spinach, cooked and drained
4 Chicken Bouillon Cubes
8 oz. Velvetta Cheese
1/2 Cup Milk
1/2 Medium Onion, chopped
Cook spinach and then drain.
Mix spinach with all other ings. in a bowl and then put in a air- tight container until you are ready to cook it in the crockpot. Let cook in crockpot for around a 1 hour. Stir ever now and then as the cheese may stick to the sides of crockpot.
16 Oz. Cream Cheese
1/2 Pint Heavy Whipping Cream
1/2 (10)oz. Can of Rotel Diced Tomatoes
1/4 Cup Jalapeno Peppers, if you like it hot
8 oz. Frozen Chopped Spinach, cooked and drained
4 Chicken Bouillon Cubes
8 oz. Velvetta Cheese
1/2 Cup Milk
1/2 Medium Onion, chopped
Cook spinach and then drain.
Mix spinach with all other ings. in a bowl and then put in a air- tight container until you are ready to cook it in the crockpot. Let cook in crockpot for around a 1 hour. Stir ever now and then as the cheese may stick to the sides of crockpot.
JOSEPHINA APPETIZERS
1 Cup Butter , softened
1/4 Cup Green Onion, finely chopped
1(4)oz. Can Diced Green Chilies or 1 (4)oz. Can Jalapenos
1 Cup Monterey Jack Cheese, shredded
1/4 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1 Loaf French Bread (baquette)
In a medium bowl combine the onion, pepper, mayo, cheese and garlic powder. Slice the bread 1/4 inch thick and spread the butter mixture on it. Let this broil until the cheese bubbles. Do not let it burn on top.
1/4 Cup Green Onion, finely chopped
1(4)oz. Can Diced Green Chilies or 1 (4)oz. Can Jalapenos
1 Cup Monterey Jack Cheese, shredded
1/4 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1 Loaf French Bread (baquette)
In a medium bowl combine the onion, pepper, mayo, cheese and garlic powder. Slice the bread 1/4 inch thick and spread the butter mixture on it. Let this broil until the cheese bubbles. Do not let it burn on top.
COCONUT CORN
1 Can Shoe -Peg corn, drained
2 Cups Rice, cooked and drained
1 Can of Coconut Milk
1/4 Cup Sugar
Cook rice and drain it. Drain the shoe- peg corn. Put rice and corn in a bowl. Add the sugar and mix well. Stir in the coconut milk and mix well again. May just need a 1/2 can of the coconut milk. Serve cold or warm.
2 Cups Rice, cooked and drained
1 Can of Coconut Milk
1/4 Cup Sugar
Cook rice and drain it. Drain the shoe- peg corn. Put rice and corn in a bowl. Add the sugar and mix well. Stir in the coconut milk and mix well again. May just need a 1/2 can of the coconut milk. Serve cold or warm.
STEFEN'S WHITE-CHOC. HAZELNUT PUMPKIN CHEESECAKE
Crust:
3/4 Cup Vanilla Wafers
1 Cup Sugar
1/4 Cup Ground Hazelnuts
Filling:
3 Tablespoons Flour
3 Tablespoons Sugar
1 Teaspoon Pumpkin Pie Spice
3 Tablespoons Butter, melted
3(8)oz. Cream Cheese, softened
1 Cup Canned Pumpkin
4 Eggs
1 Cup White Chocolate, coarsely chopped
Topping:
1/4 Cup Hazelnuts, toasted
In a small bowl combine the crust ings. and mix well. Press the mixture into the bottom and 1/2 inch up the sides of a springform pan. Bake the crust on 325 for 10 minutes and then remove from oven and set aside. Reduce the oven temp. to 300.
In a large bowl, blend cream cheese, sugar, flour and pumpkin pie spice. Beat with a electirc mixer on low, so that less air will get into the mixture, so it will not crack when baking. Add the pumpkin and eggs and beat until well blended. Stir in the white choc. and pour into the crust-lined pan. Then sprinkle on the chopped hazelnuts. Bake at 300 for 1 hour. Turn off heat and leave the cheesecake in the oven for 30 minutes or until firm with the door closed. Remove the cheesecake and chill. Keep ref.
In a large bowel, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
Bake at 300o for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
3/4 Cup Vanilla Wafers
1 Cup Sugar
1/4 Cup Ground Hazelnuts
Filling:
3 Tablespoons Flour
3 Tablespoons Sugar
1 Teaspoon Pumpkin Pie Spice
3 Tablespoons Butter, melted
3(8)oz. Cream Cheese, softened
1 Cup Canned Pumpkin
4 Eggs
1 Cup White Chocolate, coarsely chopped
Topping:
1/4 Cup Hazelnuts, toasted
In a small bowl combine the crust ings. and mix well. Press the mixture into the bottom and 1/2 inch up the sides of a springform pan. Bake the crust on 325 for 10 minutes and then remove from oven and set aside. Reduce the oven temp. to 300.
In a large bowl, blend cream cheese, sugar, flour and pumpkin pie spice. Beat with a electirc mixer on low, so that less air will get into the mixture, so it will not crack when baking. Add the pumpkin and eggs and beat until well blended. Stir in the white choc. and pour into the crust-lined pan. Then sprinkle on the chopped hazelnuts. Bake at 300 for 1 hour. Turn off heat and leave the cheesecake in the oven for 30 minutes or until firm with the door closed. Remove the cheesecake and chill. Keep ref.
In a large bowel, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
Bake at 300o for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
BANANA COCONUT CRUNCH CAKE
1 Pack Deluxe Banana Cake Mix
1 (4)oz. Pack Instant Banana Pudding
1 (16)oz. Can Fruit Cocktail with juice
4 Eggs
1/4 Cup Oil
1 Cup Coconut
1/2 Cup Pecans, chopped
1/2 Cup Brown Sugar, firmly packed
Glaze:
3/4 Cup Granulated Sugar
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
11/2 Cup Coconut
Combine first 5 ings. Beat at medium speeed for 4 minutes. Stir in coconut. Pour into a sprayed 13 x 9 pan. Combine pecans and brown sugar in small bowl and stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes.
Glaze:
Combine sugar, butter and evaporated milk in saucepan. Bring to a boil and cook for 2 minutes while stirring. Remove from heat and stir in the coconut. Pour over warm cake.
1 (4)oz. Pack Instant Banana Pudding
1 (16)oz. Can Fruit Cocktail with juice
4 Eggs
1/4 Cup Oil
1 Cup Coconut
1/2 Cup Pecans, chopped
1/2 Cup Brown Sugar, firmly packed
Glaze:
3/4 Cup Granulated Sugar
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
11/2 Cup Coconut
Combine first 5 ings. Beat at medium speeed for 4 minutes. Stir in coconut. Pour into a sprayed 13 x 9 pan. Combine pecans and brown sugar in small bowl and stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes.
Glaze:
Combine sugar, butter and evaporated milk in saucepan. Bring to a boil and cook for 2 minutes while stirring. Remove from heat and stir in the coconut. Pour over warm cake.
GINGERBREAD PANCAKES
This recipe makes 6 pancakes.
1 CUP FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1 TABLESPOON SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON GROUND GINGER
1/2 TEASPOON CINNAMON
DASH OF GOURND CLOVES
1 TABLESPOON MOLASSES
1 TABLESPOON VEG. OIL
1 CUP BUTTERMILK
1 EGG, SLIGHTLY BEATEN
In a large bowl combine all the dry ings. In a small bowl wisk the molasses, oil, buttermilk and egg. Slowly pour the liquid mixture into the flour mixture and stir until they are combined. Lightly grease a griddle or pan over medium heat and pour the pancake mixture on it. Cook each pancake for about 3 minutes on each side.
1 CUP FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1 TABLESPOON SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON GROUND GINGER
1/2 TEASPOON CINNAMON
DASH OF GOURND CLOVES
1 TABLESPOON MOLASSES
1 TABLESPOON VEG. OIL
1 CUP BUTTERMILK
1 EGG, SLIGHTLY BEATEN
In a large bowl combine all the dry ings. In a small bowl wisk the molasses, oil, buttermilk and egg. Slowly pour the liquid mixture into the flour mixture and stir until they are combined. Lightly grease a griddle or pan over medium heat and pour the pancake mixture on it. Cook each pancake for about 3 minutes on each side.
TACO SOUP
11/2 LBS. GROUND CHUCK
1 CAN ROTEL TOMATOES
1 CAN DICED TOMATOES
1 CAN WHOLE KERNAL CORN
1 CAN LIGHT KIDNEY BEANS
1 CAN DARK KIDNEY BEANS
1 CAN PINTO BEANS
1 CAN CHILI BEANS
1 1/2 PACKS RANCH DRESSING
1 1/2 PACKS TACO SEASONING
2 OR 3 MEDIUM ONIONS, chopped
3 CUPS WATER
In a skillet brown the ground chuck and chopped onion. Drain off grease. In a large pot put the ground beef mixture and add all the rest of the ings. Stir good. Let cook for 30 minutes on medium.
1 CAN ROTEL TOMATOES
1 CAN DICED TOMATOES
1 CAN WHOLE KERNAL CORN
1 CAN LIGHT KIDNEY BEANS
1 CAN DARK KIDNEY BEANS
1 CAN PINTO BEANS
1 CAN CHILI BEANS
1 1/2 PACKS RANCH DRESSING
1 1/2 PACKS TACO SEASONING
2 OR 3 MEDIUM ONIONS, chopped
3 CUPS WATER
In a skillet brown the ground chuck and chopped onion. Drain off grease. In a large pot put the ground beef mixture and add all the rest of the ings. Stir good. Let cook for 30 minutes on medium.
STRAWBERRY JELLO
1 Box Strawberry Jello
1 Cup of Hot Water
1/2 Bag of Miniature Marshmallows
1 Pint of Frozen Strawberries
1 Lage Can of Crushed Pineapples
Topping:
8 oz. Cream Cheese
1 Pack of Dream Whip
1/2 Cup Chopped Nuts
Dissolve jello in hot water. Add Marshmallows. Heat until they dissolve. Cool. Add strawberries and pineapples. Chill in 9 x 13 glass dish until firm.
Topping:
Blend cream cheese, sit aside. Prepare dream whip accoring to directions on package, mix cream cheese and dream whip together. Spread over Jello and sprinkle with nuts. Chill until ready to serve. Keep ref.
1 Cup of Hot Water
1/2 Bag of Miniature Marshmallows
1 Pint of Frozen Strawberries
1 Lage Can of Crushed Pineapples
Topping:
8 oz. Cream Cheese
1 Pack of Dream Whip
1/2 Cup Chopped Nuts
Dissolve jello in hot water. Add Marshmallows. Heat until they dissolve. Cool. Add strawberries and pineapples. Chill in 9 x 13 glass dish until firm.
Topping:
Blend cream cheese, sit aside. Prepare dream whip accoring to directions on package, mix cream cheese and dream whip together. Spread over Jello and sprinkle with nuts. Chill until ready to serve. Keep ref.
BLACK FRIDAY CRAZIES
Are you glad Black Friday is over. I am. With all the running did you really find anything worth all that trouble. Just maybe a few things. lol.
We went to Walmart and done the sales there and one of my daughter's friends about got tramped to death. She was one of the first in line at the Wii games that was on sale. They started crowding around and pushing and she was going down. Another friend that was there was being done the same way and started screaming and one of the employs must have heard and made the people back off so they could get back. Is it worth getting killed for. So do not be the first in line at any of these sales as people will crowd in and you may go down. I am so glad she was not hurt. Most of the stuff can be ordered online and you do not have to worry about getting hurt.
It is just not Walmart that this happens at but all the rest of the stores. I think there should be some different way to display the games for people as that is what everyone wants the most. Or they should have more games out so everyone has a chance to get some with a limit to how many can be bought. Just remember to not be one of the first people trying to grab stuff at these sales because you sure may get hurt or killed.
We went to Walmart and done the sales there and one of my daughter's friends about got tramped to death. She was one of the first in line at the Wii games that was on sale. They started crowding around and pushing and she was going down. Another friend that was there was being done the same way and started screaming and one of the employs must have heard and made the people back off so they could get back. Is it worth getting killed for. So do not be the first in line at any of these sales as people will crowd in and you may go down. I am so glad she was not hurt. Most of the stuff can be ordered online and you do not have to worry about getting hurt.
It is just not Walmart that this happens at but all the rest of the stores. I think there should be some different way to display the games for people as that is what everyone wants the most. Or they should have more games out so everyone has a chance to get some with a limit to how many can be bought. Just remember to not be one of the first people trying to grab stuff at these sales because you sure may get hurt or killed.
Monday, November 22, 2010
ALB. HONEY CAKE
1 Cup Flour
1/2 Cup Sugar
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
3 Tablespoons Butter or Marg.
1 Egg
Glaze For Cake:
3 Tablespoons Honey
11/2 Tablespoons Butter or Marg.
1 Tablespoon Lemon Juice
Sift together the flour, sugar, baking powder and salt. If using self-rising flour leave out the salt and baking powder. Heat the milk and butter in a small saucepan until lukewarm. Beat in the egg and add to the flour mixture. Beat well. Pour into a sprayed round cake pan or pie dish and bake for 350 for 20 minutes.
Glaze:
In a small saucepan add the honey, lemon juice and butter. Let cook on medium heat( do not let scorch on bottom) until it is well blended and then pour over the warm cake.
1/2 Cup Sugar
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
3 Tablespoons Butter or Marg.
1 Egg
Glaze For Cake:
3 Tablespoons Honey
11/2 Tablespoons Butter or Marg.
1 Tablespoon Lemon Juice
Sift together the flour, sugar, baking powder and salt. If using self-rising flour leave out the salt and baking powder. Heat the milk and butter in a small saucepan until lukewarm. Beat in the egg and add to the flour mixture. Beat well. Pour into a sprayed round cake pan or pie dish and bake for 350 for 20 minutes.
Glaze:
In a small saucepan add the honey, lemon juice and butter. Let cook on medium heat( do not let scorch on bottom) until it is well blended and then pour over the warm cake.
ORANGE SHAKE
1 Cup Orange Soda
4 Scoops Orange Sherbet
Put orange soda in a blender. Cover and turn on for 2 seconds to reduce the carbonation of the soda. Add the sherbet and whirl until well blended. May have to loosen the sherbet from the blades. Pour in glass. This is very, very cold so do not give to a small child. This can cause brain freeze. Put your tongue against the roof of your mouth to warm it back up. Drink small sips at a time only.
4 Scoops Orange Sherbet
Put orange soda in a blender. Cover and turn on for 2 seconds to reduce the carbonation of the soda. Add the sherbet and whirl until well blended. May have to loosen the sherbet from the blades. Pour in glass. This is very, very cold so do not give to a small child. This can cause brain freeze. Put your tongue against the roof of your mouth to warm it back up. Drink small sips at a time only.
Sunday, November 21, 2010
CREAMY PUMPKIN SQUARES
11/2 Cups Graham Craker Crumbs
1/3 Cup Chopped Walnuts, toasted
1/4 Cup Sugar
1/2 Cup Butter or Marg. melted
1 (8)oz. Cream Cheese, softened
2 Cups Cold Milk, divided
2 Boxes(3.4) oz. Jello Instant Vanilla Pudding
1 Can(16)oz. Pumpkin
2 Teaspoon Pumpkin Pie Spice
1(8)oz. Cool Whip. divided
Mix the crumbs, nuts, butter and sugar together. Press into the bottom of a 13x9 dish. Ref. until ready to use. Beat cream cheese and 1/2 cup milk together. Add remaining milk, dry pudding mix, pumpkin and spice. Beat on low speed for 2 minutes or until well blended. Gently stir in half the cool whip. Pour over crust. Ref. 2 hours until firm. Serve with cool whip on top.
1/3 Cup Chopped Walnuts, toasted
1/4 Cup Sugar
1/2 Cup Butter or Marg. melted
1 (8)oz. Cream Cheese, softened
2 Cups Cold Milk, divided
2 Boxes(3.4) oz. Jello Instant Vanilla Pudding
1 Can(16)oz. Pumpkin
2 Teaspoon Pumpkin Pie Spice
1(8)oz. Cool Whip. divided
Mix the crumbs, nuts, butter and sugar together. Press into the bottom of a 13x9 dish. Ref. until ready to use. Beat cream cheese and 1/2 cup milk together. Add remaining milk, dry pudding mix, pumpkin and spice. Beat on low speed for 2 minutes or until well blended. Gently stir in half the cool whip. Pour over crust. Ref. 2 hours until firm. Serve with cool whip on top.
STRAWBERRY DELIGHT SQUARES
10 Honey Grahams, crushed (11/2 Cups)
1/2 Cup Sugar, divided
6 Tablespoons Butter or Marg., melted
11/2 Packs(8)oz. Cream Cheese, softened
2 Tablespoons Milk
1 1/2 Cups Cool Whip
2 Cups Boiling Water
11/2 Cups Cold Water
2 Packs Strawberry Jello
2 Cans (81/4) Mandrain Oranges, drained
Mix graham crackers, 1/4 cup sugar and butter in a bowl. Spread onto a 13x 9 glass pan. Beat cheese, remaining sugar and milk with a mixer. Stir in cool whip and spread over crust. Ref. until ready to use. Next in a medium bowl put the boiling water in it and add the jello. Sir good until jello is dissolved. Stir in cold water. Ref. for 11/2 hours or until thickened. Then stir in the oranges. Spread over the cream cheese layer. Ref. 3 hours until firm. Cut in squares. Keep ref.
1/2 Cup Sugar, divided
6 Tablespoons Butter or Marg., melted
11/2 Packs(8)oz. Cream Cheese, softened
2 Tablespoons Milk
1 1/2 Cups Cool Whip
2 Cups Boiling Water
11/2 Cups Cold Water
2 Packs Strawberry Jello
2 Cans (81/4) Mandrain Oranges, drained
Mix graham crackers, 1/4 cup sugar and butter in a bowl. Spread onto a 13x 9 glass pan. Beat cheese, remaining sugar and milk with a mixer. Stir in cool whip and spread over crust. Ref. until ready to use. Next in a medium bowl put the boiling water in it and add the jello. Sir good until jello is dissolved. Stir in cold water. Ref. for 11/2 hours or until thickened. Then stir in the oranges. Spread over the cream cheese layer. Ref. 3 hours until firm. Cut in squares. Keep ref.
APPLE LUCK IF BITE LEFT DESSERT
45 Nilla Wafers, finely crushed around 11/2 cups
1/4 Cup Soft Marg. melted
2 Box(8)oz. Cream Cheese, softened
1 Tablespoon Splenda or sugar
41/4 Cups Cold Milk, divided
1 (16)oz. Tub Cool Whip, divided
1 Small Box Instant Vanilla Pudding
1 Large Box Instant Vanilla Pudding
1 Cup Caramel Ice Cream topping, divided
1 Large Red Apple, chopped
1 Large Green Apple, chopped
1/4 to 1/2 Cup Party Peanuts, chopped
Mix the wafer crumbs and marg. Put in a 13x9 Pan. Beat cream cheese and splenda or sugar with 1/4 cup milk with mixer. Stir in 1 cup cool whip. Spread over crust. In a medium bowl beat the pudding mixes with the remaining milk. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with cool whip. Ref. 8 hours or until firm. Chop the apples up when ready to serve. Put on top and then add the peanuts and drizzle the caramel sauce over top of this.
1/4 Cup Soft Marg. melted
2 Box(8)oz. Cream Cheese, softened
1 Tablespoon Splenda or sugar
41/4 Cups Cold Milk, divided
1 (16)oz. Tub Cool Whip, divided
1 Small Box Instant Vanilla Pudding
1 Large Box Instant Vanilla Pudding
1 Cup Caramel Ice Cream topping, divided
1 Large Red Apple, chopped
1 Large Green Apple, chopped
1/4 to 1/2 Cup Party Peanuts, chopped
Mix the wafer crumbs and marg. Put in a 13x9 Pan. Beat cream cheese and splenda or sugar with 1/4 cup milk with mixer. Stir in 1 cup cool whip. Spread over crust. In a medium bowl beat the pudding mixes with the remaining milk. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with cool whip. Ref. 8 hours or until firm. Chop the apples up when ready to serve. Put on top and then add the peanuts and drizzle the caramel sauce over top of this.
PIZZA HOT DOG
1Oscar Mayer Cheese Frank
1 Hot Dog Bun
1 Tablespoon Pizza Sauce
2 Tablespoons or more Shredded Mozzarella Cheese
Place the frank in the bun. Add the pizza sauce and then the cheese. Microwave for 30 seconds to 1 minute until cheese is melted. Very hot so don't get burned.
1 Hot Dog Bun
1 Tablespoon Pizza Sauce
2 Tablespoons or more Shredded Mozzarella Cheese
Place the frank in the bun. Add the pizza sauce and then the cheese. Microwave for 30 seconds to 1 minute until cheese is melted. Very hot so don't get burned.
DIET RANCH HOT DOGS
2 Beef Franks
2 Hot Dog Buns, partially open or split
6 Thin Cucumber Slices
2 Tablespoons Chopped Roasted Red Peppers
1 Green Onion, chopped or regular onion
2 Tablespoons Kraft Light Ranch Dressing
Grill or heat the franks until hot. Put the slices of cucumber down first. Then add the frank. Next add the peppers and onions. Drizzle the dressing over top.
2 Hot Dog Buns, partially open or split
6 Thin Cucumber Slices
2 Tablespoons Chopped Roasted Red Peppers
1 Green Onion, chopped or regular onion
2 Tablespoons Kraft Light Ranch Dressing
Grill or heat the franks until hot. Put the slices of cucumber down first. Then add the frank. Next add the peppers and onions. Drizzle the dressing over top.
FIG NEWTON SWEET POTATOES
1 Large Sweet Potato
1 Tablespoon Butter or Marg.
1 Tablespoon Brown Sugar
2 Fig Newtons Cookies, chopped
Wash and dry the sweet potato. Prick it in several places with a fork. Put on a microwavable plate. Microwae on high for 8 minutes or until tender. Cut in half. Place the brown sugar and butter and last the fig newton on top. Very good. The fig newtons can also be used to top a sweet potato casserole.
1 Tablespoon Butter or Marg.
1 Tablespoon Brown Sugar
2 Fig Newtons Cookies, chopped
Wash and dry the sweet potato. Prick it in several places with a fork. Put on a microwavable plate. Microwae on high for 8 minutes or until tender. Cut in half. Place the brown sugar and butter and last the fig newton on top. Very good. The fig newtons can also be used to top a sweet potato casserole.
SOUR CREAM RED POTATOES
11/2 Cups Sour Cream
1 Can(103/4)oz. Condensed Cream of Potato Soup
2 Cloves Garlic, minced
21/2 Lbs. Red Potatoes around 9, very thinly sliced
1 Cup Vermon Sharp-White Cheddar Cheese
2 Tablespoons Chopped Chives
In a medium bowl mix the first three ings. together. Add potatoes and toss to cover. Spoon into a sprayed 13x9 baking dish. Top with cheese. Bake 55 minutes or until tender. Sprinkle with chives.
1 Can(103/4)oz. Condensed Cream of Potato Soup
2 Cloves Garlic, minced
21/2 Lbs. Red Potatoes around 9, very thinly sliced
1 Cup Vermon Sharp-White Cheddar Cheese
2 Tablespoons Chopped Chives
In a medium bowl mix the first three ings. together. Add potatoes and toss to cover. Spoon into a sprayed 13x9 baking dish. Top with cheese. Bake 55 minutes or until tender. Sprinkle with chives.
Friday, November 19, 2010
COUNTRY CORNBREAD STUFFING
1 Lb. Tennessee Pride Country Sausage
11/2 Cups Chopped Onion
11/2 Cups Chopped Celery with leaves
5 Cups dry day-old Bread Cubes
1 Large skillet of Corn Bread, crumbled (5) cups
2 Teaspoons Marjoram
2 Teaspoons Rubbed Sage
1/2 Teaspoon Black Pepper
2-3 Cups Chicken Broth
2 Tablespoons Butter or Marg.
Cook sausage in large skillet until browned. Break up good as it cook like hamburger. Drain. Remove and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread, cubes, cornbread sage, marjoram and pepper in large mixing bowl. blend well. Moisten with chicken broth. Pour into a 13 x 9 sprayed glass baking dish. Dot with butter or marg. on top. Bake uncover for 15 minutes or until golden brown.
11/2 Cups Chopped Onion
11/2 Cups Chopped Celery with leaves
5 Cups dry day-old Bread Cubes
1 Large skillet of Corn Bread, crumbled (5) cups
2 Teaspoons Marjoram
2 Teaspoons Rubbed Sage
1/2 Teaspoon Black Pepper
2-3 Cups Chicken Broth
2 Tablespoons Butter or Marg.
Cook sausage in large skillet until browned. Break up good as it cook like hamburger. Drain. Remove and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread, cubes, cornbread sage, marjoram and pepper in large mixing bowl. blend well. Moisten with chicken broth. Pour into a 13 x 9 sprayed glass baking dish. Dot with butter or marg. on top. Bake uncover for 15 minutes or until golden brown.
CAJUN CORN
1 Small Onion, chopped
1/4 Cup Chopped Green Bell Pepper
1 to 2 Tablespoons Olive Oil
3 CUps Frozen Shoe Peg Corn, thawed
1/4 Pound Sausage, cooked and diced
1/4 Cup Chopped Green Onion with tops
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Saute onion and bell pepper in hot oil in a large skillet over medium heat. for 8 minutes or until tender. Add corn and sausage, cook. stirring often. Cook for 15 minutes. Stir in green onions, salt and pepper cook for 8 more minutes.
1/4 Cup Chopped Green Bell Pepper
1 to 2 Tablespoons Olive Oil
3 CUps Frozen Shoe Peg Corn, thawed
1/4 Pound Sausage, cooked and diced
1/4 Cup Chopped Green Onion with tops
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Saute onion and bell pepper in hot oil in a large skillet over medium heat. for 8 minutes or until tender. Add corn and sausage, cook. stirring often. Cook for 15 minutes. Stir in green onions, salt and pepper cook for 8 more minutes.
ABOUT WALLINS CHURCH RECIPES
My dad who was a minister who helped build the Wallins Creek, Ky. church back around 1950. He preached there for many years. These people are some of the most kind and friendly people you will ever find. I went there as a child most of my life. They have published a cookbook and for all of those that did not get to buy one, I am going to put some of the recipes on my blog.
I did ask Sandy H. if I could do this and she told me to go ahead. There are so many good recipes and new ones I have never made. I hope everyone that looks at this blog will go to their recipes. They are some of the best cooks going.
It will take time to type them up so I will add them when I can.
Always go to the left side where the title Wallin's Church recipes are. You will may just find 2 or 3 when you open up this blog but all of them will be listed on the left. I am doing this in memory of my dad who was a minister for around 65 years.
He was one of those preachers who loved that good ole fried chicken on Sunday with biscuits and gravy. A lot of times we would have dinner for our friends and I was so glad people would come eat with us as I was a only child and never had anyone to play with. Everyone that came to our home was always treated just like a memer of the family. Both my dad and mom have gone on to a resting place. My dad was around 85 when he died and my mom was 98. RIP.........
I did ask Sandy H. if I could do this and she told me to go ahead. There are so many good recipes and new ones I have never made. I hope everyone that looks at this blog will go to their recipes. They are some of the best cooks going.
It will take time to type them up so I will add them when I can.
Always go to the left side where the title Wallin's Church recipes are. You will may just find 2 or 3 when you open up this blog but all of them will be listed on the left. I am doing this in memory of my dad who was a minister for around 65 years.
He was one of those preachers who loved that good ole fried chicken on Sunday with biscuits and gravy. A lot of times we would have dinner for our friends and I was so glad people would come eat with us as I was a only child and never had anyone to play with. Everyone that came to our home was always treated just like a memer of the family. Both my dad and mom have gone on to a resting place. My dad was around 85 when he died and my mom was 98. RIP.........
SAUSAGE AND BEAN STEW
1 Lb. Sausage, cut into 1/2 Slices
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano
In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano
In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.
STEFEN'S BROCCOLI CASSEROLE
Ingredients:
- 1 Medium Onion, chopped
- 2 Tablespoons Butter or Marg.
- 2 Bags Frozen Chopped Broccoli
- 2 Cups Minute Rice
- 1 Can of Cream Of Mushroom Soup
- 1 Can of Cream Of Chicken Soup
- 1 Large Box Of Cream Cheese
- 1 Large Jar of Cheese Whiz
- Salt and Pepper
Directions:
Cook the broccoli and drain it. Then cook the rice and drain it. In a skillet sauté the chopped onion in butter. In a large bowl add the broccoli and the 2 cups of cooked rice. Then add the onion. Then add the cream of chicken soup and cream of mushroom soup. Next add the box of softened cream cheese and the cheese whiz. Mix all of this up good. Salt and pepper it. Put in a 13 x 9 sprayed pan and bake on 350 for 45 minutes.
Cook the broccoli and drain it. Then cook the rice and drain it. In a skillet sauté the chopped onion in butter. In a large bowl add the broccoli and the 2 cups of cooked rice. Then add the onion. Then add the cream of chicken soup and cream of mushroom soup. Next add the box of softened cream cheese and the cheese whiz. Mix all of this up good. Salt and pepper it. Put in a 13 x 9 sprayed pan and bake on 350 for 45 minutes.
Thursday, November 18, 2010
ME AND MY PICKLES
Everyone that knows me knows how I love those good ole dill pickles. I don't know which one loves them the most me or my sister-in-law. Of course we have to have that salt shake sitting close by for them. Every Christmas it is our thing to get one of the big jar of pickles from Sam's for her. Now they have come up with a new thing in our area. Deep fried pickles. Right down my alley. After hearing about them I had to go try a order from a small restaurant called Conley's. Boy were they good. But you had better let them cool down before eating or you will sure have a burnt mouth. I have always got them down in Nashville from a restaurant called Toot's. Now ranch dressing is good for dipping them in but bbq sauce. Well I will try anything once. It is good with them. lol. So if you love pickles make sure and try you a order in your area. Some of them taste greasy if you let them get to cold tho. I am going to make me some myself. I think I will use panko bread crumbs to roll them in or some shake and bake and just deep fry them but don't let them get to brown. Another way is to use ky. kernel seasoned flour for them.
If you love pickles one batch sure won't be enough. lol. Try some.
If you love pickles one batch sure won't be enough. lol. Try some.
Monday, November 15, 2010
CHICKEN CRESCENT ROLL UPS
1 (8)oz. Cream Cheese
6 Tablespoons Melted Butter or Marg.
4 Cups Cooked, Cubed Chicken
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
4 Tablespoons Milk
2 Tablespoons Onion, finely chopped
2 (8)oz. Cans Crescent Rolls
Seasoned or Plain Bread Crumbs for topping
In a medium bowl blend the cream cheese and the 4 tablespoons of butter until smooth. Add the next 6 ings. Mix well. Separate the dough into 16 triangles. Lay them on a sprayed cookie sheet or parchment paper. Put 1 tablespoon of filling in the middle of each one. Fold the threee corners of the rolls together and seal. Brush the tops with the reserved butter and then sprinkle on the bread crumbs. Bake in oven on 350 for 20-25 minutes. Cool on a rack. Do not let these scorch.
6 Tablespoons Melted Butter or Marg.
4 Cups Cooked, Cubed Chicken
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
4 Tablespoons Milk
2 Tablespoons Onion, finely chopped
2 (8)oz. Cans Crescent Rolls
Seasoned or Plain Bread Crumbs for topping
In a medium bowl blend the cream cheese and the 4 tablespoons of butter until smooth. Add the next 6 ings. Mix well. Separate the dough into 16 triangles. Lay them on a sprayed cookie sheet or parchment paper. Put 1 tablespoon of filling in the middle of each one. Fold the threee corners of the rolls together and seal. Brush the tops with the reserved butter and then sprinkle on the bread crumbs. Bake in oven on 350 for 20-25 minutes. Cool on a rack. Do not let these scorch.
Sunday, November 14, 2010
BAKED RANCH CHICKEN
1 Pack Ranch Powder for dressing
1 Can Bread Crumbs
3 or 4 Chicken Breasts or thighs or legs
Take and was chicken. Pat dry. Mix the ranch dry mix in the bread crumbs. Coat the chicken in this mixture. Spray a cookie sheet. Put chicken on it spaced out. Let bake for 1 hour or until done. Watch and do not let this scorch. Bake on 350.
1 Can Bread Crumbs
3 or 4 Chicken Breasts or thighs or legs
Take and was chicken. Pat dry. Mix the ranch dry mix in the bread crumbs. Coat the chicken in this mixture. Spray a cookie sheet. Put chicken on it spaced out. Let bake for 1 hour or until done. Watch and do not let this scorch. Bake on 350.
MAKING PANCAKES OUT OF BISCUITS
If you like pancakes and don't have any mix. You can take a can of biscuits or Grand's biscuits. Put some flour on your board or wax paper. Take the biscuit and roll it a little. Flip it over and roll out some more. Put some butter or oil in a skillet and fry them like pancakes.
You can also take and roll these out thin and add some cheddar cheese in the middle of them. Fold them up and then make like a twist on the top. Flip them over and roll out flat. Put these in the skillet with some oil and let get light brown. Serve as a bread or use as a wrap.
You can also take and roll these out thin and add some cheddar cheese in the middle of them. Fold them up and then make like a twist on the top. Flip them over and roll out flat. Put these in the skillet with some oil and let get light brown. Serve as a bread or use as a wrap.
CHASING THE PIG
It was a very hot summer day and like all animals on a hot day they love to try to find a cool shady spot. Now my father-in-law had a pig who was more of a pet then a dog is. Some way or other this pig got out of the pen it was in and wanted to find a cool spot to lay. Now it being a pig you can not get it to mind that good. So my father-in-law thought he would just call to it and get it to come back to him. Now that pig had a mind of its own. No matter what he said to it he just could not get it to come get back in it's pen. So the chase began. Around and around the pen up and down the road and in the yard. You name it and that pig was going for it.
So it decided to go up the main road from where he lived. You have to go up a hill to get to the main road. Away it went and away my father-in-law went after it.
Now this pig was not that big so some way or other caught it. Here he came carrying it back. THIS time it was put back in its pen. He was give out from chasing the pig. He hurt his back some way and had to go to the doctor. So my mother-in-law went with him. The doctor went out of the room and she got his paper and was looking at the report. The doctor had wrote down."Cause of pain", chasing a pig. What part hurting, "Back" from carrying the pig. Bed rest for one week until back eases up. No more lifting or chasing pigs.
My father-in-laws back was put together with screws and wire where he had been hurt and had to be operated on. As he never weighted no more that 120 lbs. I don't see how he could lift that pig. I think he had enough of a pig for a pet and got rid of it. His back hurt him for a long time after that.
I think the next animal he got for a pet was a monkey named Herman. Herman was one of the meanest things I have ever seen. Read the story on Herman. lol.
So it decided to go up the main road from where he lived. You have to go up a hill to get to the main road. Away it went and away my father-in-law went after it.
Now this pig was not that big so some way or other caught it. Here he came carrying it back. THIS time it was put back in its pen. He was give out from chasing the pig. He hurt his back some way and had to go to the doctor. So my mother-in-law went with him. The doctor went out of the room and she got his paper and was looking at the report. The doctor had wrote down."Cause of pain", chasing a pig. What part hurting, "Back" from carrying the pig. Bed rest for one week until back eases up. No more lifting or chasing pigs.
My father-in-laws back was put together with screws and wire where he had been hurt and had to be operated on. As he never weighted no more that 120 lbs. I don't see how he could lift that pig. I think he had enough of a pig for a pet and got rid of it. His back hurt him for a long time after that.
I think the next animal he got for a pet was a monkey named Herman. Herman was one of the meanest things I have ever seen. Read the story on Herman. lol.
Saturday, November 6, 2010
ORANGE COCONUT BALLS
1/2 Cup Butter
1 Box Vanilla Wafers(crushed)
1 Box Powdered Sugar
1(6)oz. Can Frozen Orange Juice(thawed)
1 Bag Coconut
Melt the butter pour into a bowl. Add the powdered sugar and mix well. Add the crushed vanilla wafers. Make sure to crush them real fine. Can use food processor on this. Add the thawed orange juice. Mix this thoroughly with your hands and form into balls about 1 teaspoon per ball. If the dough is to soft then ref. for a few minutes. Then roll the balls in coconut. Place on a plate or container and ref.
Keep these wrapped on the plate so they will not dry out.
1 Box Vanilla Wafers(crushed)
1 Box Powdered Sugar
1(6)oz. Can Frozen Orange Juice(thawed)
1 Bag Coconut
Melt the butter pour into a bowl. Add the powdered sugar and mix well. Add the crushed vanilla wafers. Make sure to crush them real fine. Can use food processor on this. Add the thawed orange juice. Mix this thoroughly with your hands and form into balls about 1 teaspoon per ball. If the dough is to soft then ref. for a few minutes. Then roll the balls in coconut. Place on a plate or container and ref.
Keep these wrapped on the plate so they will not dry out.
CHICKEN DIP
5 Chicken Breasts, cooked
1/2 Head of Cabbage(shredded)
3 Large onions, diced
3 Chicken Bullion Cubes
1 Small Bottle of Ketchup
2 Jalapeno Peppers(dieced)
Olive Oil
Saute the cabbage and onions in some olive oil. Disslove the bullion cubes in 1/2 cup water and add to cabbage mixture. Continue to simmer until the cabbage is soft. Add the cut up chicken and ketchup and mix well. Add the jalapeno peppers and simmer for 20 minutes. Serve warm with corn chips or nacho chips. This is very good.
1/2 Head of Cabbage(shredded)
3 Large onions, diced
3 Chicken Bullion Cubes
1 Small Bottle of Ketchup
2 Jalapeno Peppers(dieced)
Olive Oil
Saute the cabbage and onions in some olive oil. Disslove the bullion cubes in 1/2 cup water and add to cabbage mixture. Continue to simmer until the cabbage is soft. Add the cut up chicken and ketchup and mix well. Add the jalapeno peppers and simmer for 20 minutes. Serve warm with corn chips or nacho chips. This is very good.
DEEP FRIED CHEESE
Cheddar Cheese or
Mozzarella Cheese
Cut cheese up in medium cubes. Have oil hot in deep fryer or a deep skillet and drop them in. They will make a crust but do not let them scorch or burn. They should be light brown. The cheese will be soft and moist inside. When done add some salt and pepper to them if you like.
Mozzarella Cheese
Cut cheese up in medium cubes. Have oil hot in deep fryer or a deep skillet and drop them in. They will make a crust but do not let them scorch or burn. They should be light brown. The cheese will be soft and moist inside. When done add some salt and pepper to them if you like.
ROASTED BLACK GRAPES
Black Grapes
Olive Oil
Sugar
Wash grapes and dry them. Put some olive oil on them and then sprinkle sugar on them and let them roast in the oven for around 10 minutes to bring out the flavor of the grapes.
Olive Oil
Sugar
Wash grapes and dry them. Put some olive oil on them and then sprinkle sugar on them and let them roast in the oven for around 10 minutes to bring out the flavor of the grapes.
PEPPERMINT CHRISTMAS COFFEE
1 Tablespoon Nescafe Taster's Choice Coffe Granules or any type instant coffee, dissolved in 1/3 cup boiling water
2 Teaspoons Nestle Nesquick Chocolate Flavored Syrup
1/4 Cup Milk
1/4 Cup Peppermint Mocha Flavor Nestle Coffee-Mate Liquid Coffee Creamer
Combine coffee granules and syrup in cup. Steam milk and coffee mate in another cup in microwave on 100% power for 1 minute and pour over coffee chocolate syrup mixture. Stir well.
2 Teaspoons Nestle Nesquick Chocolate Flavored Syrup
1/4 Cup Milk
1/4 Cup Peppermint Mocha Flavor Nestle Coffee-Mate Liquid Coffee Creamer
Combine coffee granules and syrup in cup. Steam milk and coffee mate in another cup in microwave on 100% power for 1 minute and pour over coffee chocolate syrup mixture. Stir well.
THANKSGIVING COFFEE
1 Cup Prepared Coffee
1 Stick Pack or 1 Tablespoon Coffe-Mate Powdered Coffee Creamer
1 Tablespoon Light Cool Whip
1/2 Teaspoon Grated Nutmeg
Combine coffeee and coffe mate in a large mug. Stir well. Top with whipped cream and sprinkle with nutmeg on top.
1 Stick Pack or 1 Tablespoon Coffe-Mate Powdered Coffee Creamer
1 Tablespoon Light Cool Whip
1/2 Teaspoon Grated Nutmeg
Combine coffeee and coffe mate in a large mug. Stir well. Top with whipped cream and sprinkle with nutmeg on top.
POTATO EGG BITES
20 Samll Round Red Potatoes
Water for cooking
1/2 Cup Bottled Ranch Dressing or more to your taste
1 Teaspoon Onion Salt
1 Teaspoon Dried or fresh Dill Weed
6 Hard-boiled Eggs, chopped
1/2 Cup Finely Chopped Green Onions with Tops
1/2 Cup Finely Chopped Red Pepper
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors.
Water for cooking
1/2 Cup Bottled Ranch Dressing or more to your taste
1 Teaspoon Onion Salt
1 Teaspoon Dried or fresh Dill Weed
6 Hard-boiled Eggs, chopped
1/2 Cup Finely Chopped Green Onions with Tops
1/2 Cup Finely Chopped Red Pepper
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors.
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