2 (8)oz. Cream Cheeses, softened
1/2 Cup Butter, softened
1 Pack Ranch Dressing MIx
1 Cup Shredded Cheese
11/2 Cups Chopped Pecans
In a medium bowl mix the softened cream cheese and butter. Mix well. Then add the ranch mix and mix well again. Last add the shredded cheese. Mix well. Put in ref. for 2 hours to chill good and then take out and form into a ball. Roll in the chopped pecans. Keep chilled until ready to serve.
Wednesday, October 27, 2010
Tuesday, October 26, 2010
BREADSTICK TOPPING
2 Tablespoons Dry Parmesan Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt
1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt
1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.
REMOVE STAINS FROM PLASTIC CONTAINERS
If you have stains that won't come out of your containers when you wash
them then put a diswash tablet in them and let them soak in this overnight. Supposed to work.
them then put a diswash tablet in them and let them soak in this overnight. Supposed to work.
POOL HALL HOT DOG CHILI
1 Lb. Ground Chuck or Turkey
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt
Break up the ground chuck and brown in skillet. Drain. In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt
Break up the ground chuck and brown in skillet. Drain. In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.
Sunday, October 24, 2010
(CAKE) CORNBREAD
1 Cake Mix, yellow or butter recipe
2/3 Cup Water
1/2 Cup Butter(1 stick)
4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well
In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.
2/3 Cup Water
1/2 Cup Butter(1 stick)
4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well
In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.
4TH OF JULY MARSHMALLOW FIRECRACKERS AND CHOC. DIPPED MARSHMALLOWS
1 Bag Vanilla Candy Melts
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
FROZEN ICE CREAM DELIGHT
30 Ice Cream Sandwiches
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip
11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk
Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip
11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk
Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.
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