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.
Sunday, November 28, 2010
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.
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