1 (1 lb.) Pack Hot Dogs
2(15oz.) Cans Chili
8 Oz. Cubed Velveeta Cheese
1(4oz.) Can Chopped Green Chilies, drained, if you like for spice
Hot Dog Buns
Chopped Onions
Mustard
Combine the chili, Velveeta, and green chilies in a slow cooker. Gently mix in hot dogs. Cover and cook on low for 4-5 hours. Take hot dogs out and put on bun and add mustard and then add the chili mixture. Serve with onions on top or what ever you like.
Tuesday, October 25, 2011
CHICKEN POSOLE SOUP
If you like spicy foods then you will like this soup. It is mostly made with a pork roast that has been cooked and shredded. But you can use the chicken thighs instead or can use chicken breast if you like.
4-6 Bone-in Chicken Thighs, skin removed
1 (32oz.)Yellow Hominy, drained
3 Cups chicken stock
2 (14.5oz.) Cans Diced Tomatoes
3 Carrots peeled and sliced into rounds
3 Green Onions, both parts, sliced thinly or regular onions
4-5 Cloves Garlic, minced
1 Tablespoon Cumin
2 Teaspoons Chili Powder
11/2 Teaspoons Mexican Oregano
1/8 Teaspoon Cayenne Pepper
1 Teaspoon Salt or to your taste
1/2 Teaspoon Fresh Ground Black Pepper
Optional toppings:
Chopped cilantro
Avocado
Sour cream
Tortilla chips
Place chicken breasts in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on high for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken, remove bones and shred meat with two forks. Return chicken to crock, stir to combine. Serve with toppings if you like.
4-6 Bone-in Chicken Thighs, skin removed
1 (32oz.)Yellow Hominy, drained
3 Cups chicken stock
2 (14.5oz.) Cans Diced Tomatoes
3 Carrots peeled and sliced into rounds
3 Green Onions, both parts, sliced thinly or regular onions
4-5 Cloves Garlic, minced
1 Tablespoon Cumin
2 Teaspoons Chili Powder
11/2 Teaspoons Mexican Oregano
1/8 Teaspoon Cayenne Pepper
1 Teaspoon Salt or to your taste
1/2 Teaspoon Fresh Ground Black Pepper
Optional toppings:
Chopped cilantro
Avocado
Sour cream
Tortilla chips
Place chicken breasts in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on high for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken, remove bones and shred meat with two forks. Return chicken to crock, stir to combine. Serve with toppings if you like.
CREAM OF CABBAGE SOUP
1Lb. Smoked or Kielbasa Sausage
1 Large Onion, chopped
4-5 Celery Stalks
4-5 Potatoes, diced
32.oz. Chicken Broth
3 Cups Milk
1 Medium Head of Cabbage
1 Teaspoon or more Salt
1/4 Teaspoon Pepper
2 Tablespoons Brown Sugar
1 Tespoon Caraway Seed, if you like
1-2 Cups Heavy Whipping Cream
In a large stockpot add the onion, celery, potatos and chicken broth. Bring to a boil. Cut sausage into 1/4 inch slices. Place in kettle. Reduce heat and simmer, covered for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed. Return to a boil. Reduce heat, simmer, covered for 25 minutes longer. Stir in cream and serve hot.
1 Large Onion, chopped
4-5 Celery Stalks
4-5 Potatoes, diced
32.oz. Chicken Broth
3 Cups Milk
1 Medium Head of Cabbage
1 Teaspoon or more Salt
1/4 Teaspoon Pepper
2 Tablespoons Brown Sugar
1 Tespoon Caraway Seed, if you like
1-2 Cups Heavy Whipping Cream
In a large stockpot add the onion, celery, potatos and chicken broth. Bring to a boil. Cut sausage into 1/4 inch slices. Place in kettle. Reduce heat and simmer, covered for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed. Return to a boil. Reduce heat, simmer, covered for 25 minutes longer. Stir in cream and serve hot.
CREAM CHEESE SAUSAGE BALLS
1Lb. Hot or Regular Sausage, uncooked
8 oz. Cream Cheese, softened
11/4 Cup Bisquick
4 oz. Cheddar Cheese, shredded
Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls can be frozen uncooked. If baking frozen, add a few minutes to the baking time.
8 oz. Cream Cheese, softened
11/4 Cup Bisquick
4 oz. Cheddar Cheese, shredded
Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls can be frozen uncooked. If baking frozen, add a few minutes to the baking time.
BUTTERFINGER CAKE
1 Box Devil's Food Cake Mix
1 Jar Caramel Ice Cream Topping
1 Can Sweetened Condensed Milk(Eagle Brand)
1 Medium Bowl Cool Whip
2 Butterfinger Bars, chopped
Make cake as directed for a 9 x 12 pan. About 5 minutes before cake is done, mix caramel and condensed milk in bowl. When cake is done, remove from oven and poke holes all over cake with a fork or handle of a wooden spoon. Slowly pour caramel and condensed milk mixture completely over the top of the cake. Best to pour this mixture in a measuring cup, that has been sprayed with cooking spary, to keep it from sticking. Then pour it all over the cake. Let cake cool. Then put the cool whip over top of it and add the butterfingers over the cool whip. I put my butterfingers in a ziplock bag and break them up and then take a hammer or rolling pin and smash them into smaller pieces.
1 Jar Caramel Ice Cream Topping
1 Can Sweetened Condensed Milk(Eagle Brand)
1 Medium Bowl Cool Whip
2 Butterfinger Bars, chopped
Make cake as directed for a 9 x 12 pan. About 5 minutes before cake is done, mix caramel and condensed milk in bowl. When cake is done, remove from oven and poke holes all over cake with a fork or handle of a wooden spoon. Slowly pour caramel and condensed milk mixture completely over the top of the cake. Best to pour this mixture in a measuring cup, that has been sprayed with cooking spary, to keep it from sticking. Then pour it all over the cake. Let cake cool. Then put the cool whip over top of it and add the butterfingers over the cool whip. I put my butterfingers in a ziplock bag and break them up and then take a hammer or rolling pin and smash them into smaller pieces.
ONION PIE
2 or 3 Very Large Valadia Onions, cut up
2 Sleeves Ritz Crackers, crushed
2 Sticks Butter, melted
1 Pack of Bacon, fried and drained, cut in small pieces
2 Boxes Whipping Cream, pint size
6 Eggs
2 Packs Moz. Cheese, shredded
Preheat oven to 400. Bake 15 minutes on 400 and then turn down ot 350 and bake for 30 minutes or until eggs are done.
Spray a 9 x 12 pan and sit aside. Melt one stick of butter and put in bottom of pan. Crush 2 sleeves of ritz crackers and put over butter in pan. Cut bacon in small pieces and put in a pan and fry but not until it is hard. Drain off grease. Sit aside. Melt another stick of butter or marg. in a skillet and add the chopped onion. Do not chop them real small. Cook on low utnil no longer crisp. Then add the cooked bacon together. Put the onions and bacon over the ritz crackers. Beat the six eggs and add the whipping cream and put this over the bacon mixture. Spread the cheese over this and bake for 30 minutes or until done. May not take that long. You can put the egg mixture in and then bake a little while so it will get done and then add the cheese later. Put foil on this so the cheeses will not scorth or get hard. If they get hard it will cause it to taste burned So watch the cheese. Cut in slices and serve.
2 Sleeves Ritz Crackers, crushed
2 Sticks Butter, melted
1 Pack of Bacon, fried and drained, cut in small pieces
2 Boxes Whipping Cream, pint size
6 Eggs
2 Packs Moz. Cheese, shredded
Preheat oven to 400. Bake 15 minutes on 400 and then turn down ot 350 and bake for 30 minutes or until eggs are done.
Spray a 9 x 12 pan and sit aside. Melt one stick of butter and put in bottom of pan. Crush 2 sleeves of ritz crackers and put over butter in pan. Cut bacon in small pieces and put in a pan and fry but not until it is hard. Drain off grease. Sit aside. Melt another stick of butter or marg. in a skillet and add the chopped onion. Do not chop them real small. Cook on low utnil no longer crisp. Then add the cooked bacon together. Put the onions and bacon over the ritz crackers. Beat the six eggs and add the whipping cream and put this over the bacon mixture. Spread the cheese over this and bake for 30 minutes or until done. May not take that long. You can put the egg mixture in and then bake a little while so it will get done and then add the cheese later. Put foil on this so the cheeses will not scorth or get hard. If they get hard it will cause it to taste burned So watch the cheese. Cut in slices and serve.
FELICIA'S CROCKPOT ROTINI NOODLES
1 Box Rotini Noodles
11/2 Lbs. Ground Chuck
1 Medium Onion
1 Green Bell Pepper
Italian Sesoning
3 Jars Pizza Sauce
1 Bag of Cheddar or Moz. Cheese, shredded
Take the noodles and cook and drain and sit aside. Don't let overcook and get mushy. In a skillet fry the ground chuck and chopped onion and pepper. Drain. Sprinkle italian seasoning over top of this. Take the mixture and put in crockpot and add the pizza sauce and stir good. Simmer for 4 hours on low. Take out and put cheese over top of each serving. Or can add to the mixture in the crockpot.
11/2 Lbs. Ground Chuck
1 Medium Onion
1 Green Bell Pepper
Italian Sesoning
3 Jars Pizza Sauce
1 Bag of Cheddar or Moz. Cheese, shredded
Take the noodles and cook and drain and sit aside. Don't let overcook and get mushy. In a skillet fry the ground chuck and chopped onion and pepper. Drain. Sprinkle italian seasoning over top of this. Take the mixture and put in crockpot and add the pizza sauce and stir good. Simmer for 4 hours on low. Take out and put cheese over top of each serving. Or can add to the mixture in the crockpot.
BUTTERSCOTH TRIFLE
1 Box Yellow Cake Mix with Pudding
2 Boxes Instant Butterscotch Pudding
1 Pack Sliced Almonds
1Medium Cool Whip
Take cake and bake according to instructions for a 9 x 12 cake. Let cool. Make up pudding. Take the cake and cut in cubes and put a layer in a trifle bowl. Add the pudding mixture then some sliced almonds. Make another layer and then put cool whip on top. Keep ref.
2 Boxes Instant Butterscotch Pudding
1 Pack Sliced Almonds
1Medium Cool Whip
Take cake and bake according to instructions for a 9 x 12 cake. Let cool. Make up pudding. Take the cake and cut in cubes and put a layer in a trifle bowl. Add the pudding mixture then some sliced almonds. Make another layer and then put cool whip on top. Keep ref.
SISTER RENFRO'S SPICE CAKE
1 Box Spice Cake
Shredded Carrots to your liking
1 Cup Walnuts or Pecans, chopped
1/2 Cup Rasians or more to your liking
1 Tub Cream Cheese Frosting
Make up the cake mix according to the one for a 9 x 12 pan. Add the carrots and rasians and nuts. Bake on 350 for 35 minutes or until done. Serve with cream cheese frosting on top or make your own.
Shredded Carrots to your liking
1 Cup Walnuts or Pecans, chopped
1/2 Cup Rasians or more to your liking
1 Tub Cream Cheese Frosting
Make up the cake mix according to the one for a 9 x 12 pan. Add the carrots and rasians and nuts. Bake on 350 for 35 minutes or until done. Serve with cream cheese frosting on top or make your own.
SISTER RENFRO'S CHICKEN SPAGHETTI
This came from Rev. George Sowel's homecoming this week. Our church that we go to. I hate so bad I did not get to go this year as I was to sick. They always have a great homecoming service and also a great dinner afterward's. This recipe came from a sister down in Ga. It is such a great recipe. You can cut the soups down to half and maybe use 1 or 2 chicken breasts if you do not want to make a big dish full.
2 Cans Cream Of Chicken Soup
2 Cans of Cream of Mushroom Soup
3 Chicken Breasts
1 Can Rotel Tomatoes, mild
1 Pack or more Cheddar or Moz. Cheese, shredded
1 Box Spaghetti
In a large pot take the chicken and cook it. Take out of broth and sit aside. Take the spaghetti and put over in the chicken broth. Let cook until almost done. Pour some of the broth out so it will not make the dish to soupy. I would save the broth in a bowl and see if I would need any of it in case the dish was to dry. Add the 4 cans of soups if making a large amount. Add the tomatoes. Stir good and then let simmer a little but watch that is does not scorch on the bottom. Take the chicken and cut up in medium pieces or chunks and put in last so it will not get stringy. Spray a casserole dish with cooking spray. Put the mixture in the dish and cover with foil. Let bake around 20 minutes. The last 15 minutes add the cheese over the top. Can take foil off so cheese will melt but watch and don't let it burn on top or get to hard. Very good. Ref. leftovers.
2 Cans Cream Of Chicken Soup
2 Cans of Cream of Mushroom Soup
3 Chicken Breasts
1 Can Rotel Tomatoes, mild
1 Pack or more Cheddar or Moz. Cheese, shredded
1 Box Spaghetti
In a large pot take the chicken and cook it. Take out of broth and sit aside. Take the spaghetti and put over in the chicken broth. Let cook until almost done. Pour some of the broth out so it will not make the dish to soupy. I would save the broth in a bowl and see if I would need any of it in case the dish was to dry. Add the 4 cans of soups if making a large amount. Add the tomatoes. Stir good and then let simmer a little but watch that is does not scorch on the bottom. Take the chicken and cut up in medium pieces or chunks and put in last so it will not get stringy. Spray a casserole dish with cooking spray. Put the mixture in the dish and cover with foil. Let bake around 20 minutes. The last 15 minutes add the cheese over the top. Can take foil off so cheese will melt but watch and don't let it burn on top or get to hard. Very good. Ref. leftovers.
Saturday, October 22, 2011
BLT SPREAD
1(8oz.) Box Cream Cheese, softened
1/2 Cup Kraft Mayo
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Cups Chopped Iceberg Lettuce
1(4.5oz.) Pack Real Bacon Pieces, I like Walmart Great Value Brand
4 Plum Tomatoes, chopped
2 Green Onions, chopped
1 Cup Shredded Sharp Cheddar Cheese
In a medium bowl, combine cream cheese, mayo, salt and pepper. Mix well. On a serving platter, mound the cream cheese and top evenly with remaining ings. and chill until ready to serve. Serve with Nachos or Pita Chips.
1/2 Cup Kraft Mayo
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Cups Chopped Iceberg Lettuce
1(4.5oz.) Pack Real Bacon Pieces, I like Walmart Great Value Brand
4 Plum Tomatoes, chopped
2 Green Onions, chopped
1 Cup Shredded Sharp Cheddar Cheese
In a medium bowl, combine cream cheese, mayo, salt and pepper. Mix well. On a serving platter, mound the cream cheese and top evenly with remaining ings. and chill until ready to serve. Serve with Nachos or Pita Chips.
FROZEN ORANGE DELIGHT DESSERT
2 (4-serving)Boxes Orange-flavored Jello
3 Cups Boiling Water
1 Quart Orange Sherbet
1 (cup)Pint Whipping Cream
Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Stir in sherbet until it melts into gelatin mixture and then sit aside. In a medium bowl, whip the heavy cream with an electric mixerfor 7 to 10 minutes, until light and fluffy. Fold whipped cream into sherbet mixture and pour into a 10 inch Bundt pan. Ref. overnight to set. When redy to serve, remove from pan and cut into 1-inch slices.
3 Cups Boiling Water
1 Quart Orange Sherbet
1 (cup)Pint Whipping Cream
Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Stir in sherbet until it melts into gelatin mixture and then sit aside. In a medium bowl, whip the heavy cream with an electric mixerfor 7 to 10 minutes, until light and fluffy. Fold whipped cream into sherbet mixture and pour into a 10 inch Bundt pan. Ref. overnight to set. When redy to serve, remove from pan and cut into 1-inch slices.
HOKEY POKEY CAKE
This may not sound to good but this is a really good tasteing cake
1 Box Chocolate Cake Mix
2 (4-serving) Boxes Instant Pistachio Pudding and Pie Filling
1/2 Cup Confectioner's Sugar
31/2 Cups Milk
Bake cake batter according to package directions for a 9 x 12 inch cake. Remove cake from oven and while still warm, poke holes throughout cake at 1-inch intervals with the handle of a wooden spoon and then set aside.
In a large bowl, with a electric mixer on low speed, combine pudding mix, sugar and milk until thoroughly combined. Mixture should be loose and do not over beat. Before it thickens up pour half evenly over warm cake, making sure it falls into the holes. Chill remaining pudding for around 10 minutes, allowing it to thicken slightl, then spoon over top of cake. Chill for at leat 2 hours and then serve. Keep covered and ref. until ready to serve.
1 Box Chocolate Cake Mix
2 (4-serving) Boxes Instant Pistachio Pudding and Pie Filling
1/2 Cup Confectioner's Sugar
31/2 Cups Milk
Bake cake batter according to package directions for a 9 x 12 inch cake. Remove cake from oven and while still warm, poke holes throughout cake at 1-inch intervals with the handle of a wooden spoon and then set aside.
In a large bowl, with a electric mixer on low speed, combine pudding mix, sugar and milk until thoroughly combined. Mixture should be loose and do not over beat. Before it thickens up pour half evenly over warm cake, making sure it falls into the holes. Chill remaining pudding for around 10 minutes, allowing it to thicken slightl, then spoon over top of cake. Chill for at leat 2 hours and then serve. Keep covered and ref. until ready to serve.
Thursday, October 20, 2011
SALISBURY STEAKS
1 Can Campbell's French Onion Soup
11/2 Lbs. Ground Beef
1/2 Cup Dry Breadcrumbs
1 Egg
`1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper, to taste
1 Tablespoon Flour
1/4 Cup Ketchup
1 to 3 Teaspoons Worcestershire Sauce
1/2 Teaspoon Mustard Powder
1/4 Cup Water
In a bowl, combine 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Then shape into 6 patties. In a large skillet, brown both sides of the patties over medium heat. Drain off excess fat. In a small bowl, blend flour and rest of soup until smooth. Mix in ketchup, water, worcestershire sauce and mustard powder. Pour mixture over meat in skillet. Cover and cook for 20 minutes. Stir occasionally. Turn down heat if steaks look like they are starting to burn.
11/2 Lbs. Ground Beef
1/2 Cup Dry Breadcrumbs
1 Egg
`1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper, to taste
1 Tablespoon Flour
1/4 Cup Ketchup
1 to 3 Teaspoons Worcestershire Sauce
1/2 Teaspoon Mustard Powder
1/4 Cup Water
In a bowl, combine 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Then shape into 6 patties. In a large skillet, brown both sides of the patties over medium heat. Drain off excess fat. In a small bowl, blend flour and rest of soup until smooth. Mix in ketchup, water, worcestershire sauce and mustard powder. Pour mixture over meat in skillet. Cover and cook for 20 minutes. Stir occasionally. Turn down heat if steaks look like they are starting to burn.
REFRIED BEAN ROLLUPS
1 (16 oz.) Can Refried Beans
1/2 Cup Salsa
1/2 Teaspoon Chili Powder
8 Flour Tortillas
1 Cup Shredded Lettuce
3/4 Cup or more Monterey Jack Cheese, shredded
In a medium saucepan put the beans, salsa, and chili powder. Warm this using medium heat. Spoon around 1/4 Cup bean mixture into the center of the tortilla and spread. Top with lettuce and cheese. Fold up and serve.
1/2 Cup Salsa
1/2 Teaspoon Chili Powder
8 Flour Tortillas
1 Cup Shredded Lettuce
3/4 Cup or more Monterey Jack Cheese, shredded
In a medium saucepan put the beans, salsa, and chili powder. Warm this using medium heat. Spoon around 1/4 Cup bean mixture into the center of the tortilla and spread. Top with lettuce and cheese. Fold up and serve.
REDNECK CASSEROLE
1 (28 oz.) Can Baked Beans
6 to 8 Hot Dogs
4 Cups Tater Tots
1 Cup Sharp Cheddar Cheese, shredded
Preheat oven to 350. Spray a long casserole dish with cooking spray. Put teh baked beans into the dish. Cut up hot dogs and mix them in with the baked beans. Cover with tator tots. You can use more or less than 4 cups everywhat you like. Just make sure the beans and dogs are covered. Bake for 30 minutes and then turn off your oven. Sprinkle with cheese and place back in the oven it should be hot enough to melt the cheese. Can serve with sour cream, ketchup or mustard if you like. Very good.
6 to 8 Hot Dogs
4 Cups Tater Tots
1 Cup Sharp Cheddar Cheese, shredded
Preheat oven to 350. Spray a long casserole dish with cooking spray. Put teh baked beans into the dish. Cut up hot dogs and mix them in with the baked beans. Cover with tator tots. You can use more or less than 4 cups everywhat you like. Just make sure the beans and dogs are covered. Bake for 30 minutes and then turn off your oven. Sprinkle with cheese and place back in the oven it should be hot enough to melt the cheese. Can serve with sour cream, ketchup or mustard if you like. Very good.
EASY BBQ
1 Lb. Ground Chuck or Turkey
1 Small Onion, diced
1 Can Tomato Soup, not the family size
1 Tablespoon Ketchup
1 Teaspoon Mustard
1 Teaspoon Sugar
Brown the meat with the onion, drain. Mix in the rest of the ings and heat . Serve on mini buns or regular hamburger buns. Can top them with mayo, cheese and pickles.
1 Small Onion, diced
1 Can Tomato Soup, not the family size
1 Tablespoon Ketchup
1 Teaspoon Mustard
1 Teaspoon Sugar
Brown the meat with the onion, drain. Mix in the rest of the ings and heat . Serve on mini buns or regular hamburger buns. Can top them with mayo, cheese and pickles.
FRYED MOZZARELLA DIPPED SANDWICHES
2 Eggs
Salt
Flour
Italian Bread Crumbs
Sliced Mozzarella Cheese
Bread of your choice(Texas Toast is good for this)
Oil for frying
Beat eggs and salt together in a shallow bowl. Set up two plates, one with flour and one with bread crumbs. Put the mozzarella chese on the one piece of bread and then put the top on. Dip in the flour, then the egg and then in the bread crumbs. Heat oil in a skillet over medium heat. Fry until they are golden on both sides, then remove to a paper towel-lined plate to drain. Can use marinara sauce to dip these in or can add sliced pepperoni to the sandwich if you like.
Salt
Flour
Italian Bread Crumbs
Sliced Mozzarella Cheese
Bread of your choice(Texas Toast is good for this)
Oil for frying
Beat eggs and salt together in a shallow bowl. Set up two plates, one with flour and one with bread crumbs. Put the mozzarella chese on the one piece of bread and then put the top on. Dip in the flour, then the egg and then in the bread crumbs. Heat oil in a skillet over medium heat. Fry until they are golden on both sides, then remove to a paper towel-lined plate to drain. Can use marinara sauce to dip these in or can add sliced pepperoni to the sandwich if you like.
BAKED HOT DOGS
8 Hot Dog Buns
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese
Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese
Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...
SARDINES AND TRISCUTS
1 Can Sardines
1 Jar Mustard
1 Box Triscuts
Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.
1 Jar Mustard
1 Box Triscuts
Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.
PICKLED PEAS
11/4 Cups White Wine Vineger or can just use white
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like
Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like
Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.
ROASTED BROCOLLI
2 Lbs. Brocolli or 2 Large Bunches, cut into large florets
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon
Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon
Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.
SIMPLE CARROT SALAD
1Lb. Carrots, peeled
1 Teaspoon Dijon Mustard
1 Tablespoon Freshly Squeezed Lemon Juice
11/2 Tablespoons Veg. Oil
11/2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey or more to your liking
1/4 Teaspoon Salt
Freshly Ground Black Pepper to taste
2 Tablespoons Fresh Parsley, roughly chopped
Grate carrots in a food processor. Set aside. In a salad bowl, combine dijon mustard, lemon juice, honey, veg. oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust sesoning if needed.
1 Teaspoon Dijon Mustard
1 Tablespoon Freshly Squeezed Lemon Juice
11/2 Tablespoons Veg. Oil
11/2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey or more to your liking
1/4 Teaspoon Salt
Freshly Ground Black Pepper to taste
2 Tablespoons Fresh Parsley, roughly chopped
Grate carrots in a food processor. Set aside. In a salad bowl, combine dijon mustard, lemon juice, honey, veg. oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust sesoning if needed.
BROWN SUGAR COOKIES
2/3 Cup Butter, softened
12/3 Cup Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract
2-1/2 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.
Browned Butter Frosting
1/4 Cup Butter
1-1/2 Cup Powdered Sugar
2 Tablespoons Milk
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.
12/3 Cup Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract
2-1/2 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.
Browned Butter Frosting
1/4 Cup Butter
1-1/2 Cup Powdered Sugar
2 Tablespoons Milk
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.
BLACK CHERRY DESSERT(VERY GOOD)
1 Cup Hot Water
1 Large Black Cherry Jello
1 Can Cherry Pie Filling
1 Bag of Large Marshmallows
1/2 Cup Milk
8 oz. Cream Cheese
1 Medium Bowl Cool Whip
Put the jello in a cup of hot water. Stir good and then pour into a medium bowl. Do not add the cold water to this. Add the pie filling. Stir good again. Pour into a glass 9 x 12 dish. Let chill for 3 hours. In a pot or skillet add the milk and half of the bag of marshmallows. Let melt and then pour into a bowl and add cream cheese. Bet well. Then add cool whip. Spread this over top of the jello mixture. Let chill until ready to serve. Cut into squares and serve. Keep ref.
1 Large Black Cherry Jello
1 Can Cherry Pie Filling
1 Bag of Large Marshmallows
1/2 Cup Milk
8 oz. Cream Cheese
1 Medium Bowl Cool Whip
Put the jello in a cup of hot water. Stir good and then pour into a medium bowl. Do not add the cold water to this. Add the pie filling. Stir good again. Pour into a glass 9 x 12 dish. Let chill for 3 hours. In a pot or skillet add the milk and half of the bag of marshmallows. Let melt and then pour into a bowl and add cream cheese. Bet well. Then add cool whip. Spread this over top of the jello mixture. Let chill until ready to serve. Cut into squares and serve. Keep ref.
NEW COUPON SITE
Saw this on t.v. and is an new place to print off coupons. It is called.
couponsuzy.com
couponsuzy.com
DECOR BUYING SITE
This is a good site that puts evrything in when you are searching for a type of decor or really any type of search.
kaboodle.com
kaboodle.com
DECOR SITE
This is a good site to find gifts and decor.
fancyflours.com It is spelled with flours and not flowers.
fancyflours.com It is spelled with flours and not flowers.
KISS PIES
1 Refigerated Pie Crust, thawed
14 Hershey Kisses of your choice
1 Egg White
1 Tablespoon Water
Regular Sugar for top
Powdered Sugar for dusting
Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross. Continue cutting dough around kisses until all dough is used up. Makes around 14 pies.
Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
14 Hershey Kisses of your choice
1 Egg White
1 Tablespoon Water
Regular Sugar for top
Powdered Sugar for dusting
Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross. Continue cutting dough around kisses until all dough is used up. Makes around 14 pies.
Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
UNCOOKED AMISH SNOWBALL CANDY
1 Cup Peanut Butter, creamy
1 Cup Powdered sugar plus more for glaze
1 Tablespoon Butter or marg. softened
3 Cup Rice Krispies
1 Cup or more Coconut
Mix the butter and peanut butter together and then add the cup of powdered sugar. Mix again. Next add the rice krispies to the mixture. Roll into balls. Make a thin glaze out of some powered sugar and water in a small bowl. Put one ball at a time over in the glaze. Take out. Then roll each one in the coconut and put on wax paper to dry. Very good but these will not keep very long so do not make a large amount of them. Best eat within 3 days of making them.
1 Cup Powdered sugar plus more for glaze
1 Tablespoon Butter or marg. softened
3 Cup Rice Krispies
1 Cup or more Coconut
Mix the butter and peanut butter together and then add the cup of powdered sugar. Mix again. Next add the rice krispies to the mixture. Roll into balls. Make a thin glaze out of some powered sugar and water in a small bowl. Put one ball at a time over in the glaze. Take out. Then roll each one in the coconut and put on wax paper to dry. Very good but these will not keep very long so do not make a large amount of them. Best eat within 3 days of making them.
BEEN GONE
Wow, I cannot believe I have been gone for almost three weeks. lol. Had to go down to Nashville to help my son unpack and put up decor and boy has it been one more job.
While down there we went to the Amish and got to see the stir off for their molasses. I got some jugs of them to bring home. We don't have any up here in Ky. like they make. Whole foods in Franklin, Tn. has some that are sold in jugs that come from outside of Nashville but these were made fresh right there and still warm. They are so good mixed with some soft marg. or butter and put between a biscuit for breakfast. They also make such good ginger bread also.
While at the Amish we got the recipe for the snow ball candy again. It is different I think from the last one we got.
If you love yard saleing then go down to Nashville in the spring and fall to all the community yard sales. It is like Christmas. You don't know what you will get and all of it is all like new or most of it is still new in the packages. All kinds of good stuff. But don't go looking for clothes because all they have is home decor and cooking stuff and bedspreads and curtains and the list goes on and on and nothing is expensive at all. This stuff comes from two hundred to five hundred thousand dollar homes. But you had better have a truck because you see so much you want to buy that you can't haul it in a car. I love to go look for cookbooks. I got one that I had bought my son for Xmas from Sam's Club this past Xmas and only gave $3.00 for it and it new and I gave $25.00 for it at Sam's. Lamps any kind and shape. Any kind of flower arragments you can think of. lol.
Of course while there he took me to Jason's Deli for lunch. I still cannot get over how big the baked potatoes are. We get the poco one and it has to be 1 foot or more long. It even has grilled chicken on top of it and so very good. Of course you get free ice cream. lol. And their gingerbread mini muffins are to die for. I really enjoyed eating there.
Also we went to Golden Corral to eat and I got some cajun shrimp with scampi sauce over rice made to order and I believe it was the best shrimp I have ever ate. But boy was it hot. I am going to make me some at home. Finding a good scampi sauce recipe is hard to find tho. We went to so many different places to eat while there that I think I put on a few pounds. lol. And me supposed to be dieting.
But it is always good to get back home except for getting ready for this bad weather they are giving. I can't believe how fast summer and fall has gone. Now it is almost time for Christmas and all the stores have all the Christmas stuff out and it makes you feel like you are late in buying any type gifts and Oct. not even over with.
I will be trying to catch up with putting new recipes I got on here. I guess everyone needs some time off. lol. Not trying to promote any of the restaurants I mentioned just love eating at new ones in that area.
While down there we went to the Amish and got to see the stir off for their molasses. I got some jugs of them to bring home. We don't have any up here in Ky. like they make. Whole foods in Franklin, Tn. has some that are sold in jugs that come from outside of Nashville but these were made fresh right there and still warm. They are so good mixed with some soft marg. or butter and put between a biscuit for breakfast. They also make such good ginger bread also.
While at the Amish we got the recipe for the snow ball candy again. It is different I think from the last one we got.
If you love yard saleing then go down to Nashville in the spring and fall to all the community yard sales. It is like Christmas. You don't know what you will get and all of it is all like new or most of it is still new in the packages. All kinds of good stuff. But don't go looking for clothes because all they have is home decor and cooking stuff and bedspreads and curtains and the list goes on and on and nothing is expensive at all. This stuff comes from two hundred to five hundred thousand dollar homes. But you had better have a truck because you see so much you want to buy that you can't haul it in a car. I love to go look for cookbooks. I got one that I had bought my son for Xmas from Sam's Club this past Xmas and only gave $3.00 for it and it new and I gave $25.00 for it at Sam's. Lamps any kind and shape. Any kind of flower arragments you can think of. lol.
Of course while there he took me to Jason's Deli for lunch. I still cannot get over how big the baked potatoes are. We get the poco one and it has to be 1 foot or more long. It even has grilled chicken on top of it and so very good. Of course you get free ice cream. lol. And their gingerbread mini muffins are to die for. I really enjoyed eating there.
Also we went to Golden Corral to eat and I got some cajun shrimp with scampi sauce over rice made to order and I believe it was the best shrimp I have ever ate. But boy was it hot. I am going to make me some at home. Finding a good scampi sauce recipe is hard to find tho. We went to so many different places to eat while there that I think I put on a few pounds. lol. And me supposed to be dieting.
But it is always good to get back home except for getting ready for this bad weather they are giving. I can't believe how fast summer and fall has gone. Now it is almost time for Christmas and all the stores have all the Christmas stuff out and it makes you feel like you are late in buying any type gifts and Oct. not even over with.
I will be trying to catch up with putting new recipes I got on here. I guess everyone needs some time off. lol. Not trying to promote any of the restaurants I mentioned just love eating at new ones in that area.
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