2 (8)oz. Cream Cheese, softened
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese
Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.
Thursday, February 24, 2011
FRUIT CHEESE BALL
2 (8)oz. Packs Cream Cheese, softened
31/2 oz. Box Instant Vanilla Pudding
15oz. Can Fruit Cocktail, drained
1 or 2 Small Bags Chopped Pecans
In a medium bowl cut or chop up the fruit cocktail into small pieces. Mix cream cheese and pudding and fruit cocktail together. Form into a ball and roll in chopped pecans. Put in plastic wrap and put in ref. to chill over night. Keep ref.
31/2 oz. Box Instant Vanilla Pudding
15oz. Can Fruit Cocktail, drained
1 or 2 Small Bags Chopped Pecans
In a medium bowl cut or chop up the fruit cocktail into small pieces. Mix cream cheese and pudding and fruit cocktail together. Form into a ball and roll in chopped pecans. Put in plastic wrap and put in ref. to chill over night. Keep ref.
EASY BUTTERSCOTCH STICKY BUNS
14 Frozen Dinner Rolls
6 Tablespoons Cook and Serve Butterscotch Pudding Mix
Mix Together:
1 Stick Melted Butter or Marg.
2 Teaspoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
Place the 14 frozen rolls in a buttered bunt pan. Sprinkle the rolls with the butterscotch pudding. Then sprinkle the butter and cinn. mixture over the rolls. Cover with alum. foil and let rise overnight. Do not put in the ref. Let sit out. The next moring bake at 350 for 25 minutes. Remove from oven and invert on a round plate. If you want you can also make these in a 13 x 9 sprayed pan. If doing this then use 20 frozen rolls. Use the same mixture. Serve hot.
6 Tablespoons Cook and Serve Butterscotch Pudding Mix
Mix Together:
1 Stick Melted Butter or Marg.
2 Teaspoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
Place the 14 frozen rolls in a buttered bunt pan. Sprinkle the rolls with the butterscotch pudding. Then sprinkle the butter and cinn. mixture over the rolls. Cover with alum. foil and let rise overnight. Do not put in the ref. Let sit out. The next moring bake at 350 for 25 minutes. Remove from oven and invert on a round plate. If you want you can also make these in a 13 x 9 sprayed pan. If doing this then use 20 frozen rolls. Use the same mixture. Serve hot.
SPRITE CHICKEN
This chicken is so tender you can cut it with a fork.
1/2 Cup Soy Sauce
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite
1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.
1/2 Cup Soy Sauce
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite
1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.
TOFFEE DIP
1 (8 oz) Pack Cream Cheese, softened
1/2 Cup Brown Sugar
1/4 Cup Bit O Brickle (toffee bits)
Mix the cream cheese and brown sugar together until smooth. Then stir in the toffee bits. Serve this with fruit. Very good and easy. Keep in ref.
1/2 Cup Brown Sugar
1/4 Cup Bit O Brickle (toffee bits)
Mix the cream cheese and brown sugar together until smooth. Then stir in the toffee bits. Serve this with fruit. Very good and easy. Keep in ref.
Sunday, February 20, 2011
RITZ CRACKER CRUSTED CHICKEN LEGS
1 Pack Chicken Legs, washed
1 Sleeve Ritz Crackers, crushed fine
Seasoned Salt
Sweet Milk
Crush the ritz crackers until they are fine. Spread these out on a plate. Wash chicken and pat dry. In a medium bowl pour some sweet milk in it. Dip the chicken legs in the milk and then salt them very lightly. Then roll them in the ritz crackers and bake on 325 for 30 minutes or until done.
1 Sleeve Ritz Crackers, crushed fine
Seasoned Salt
Sweet Milk
Crush the ritz crackers until they are fine. Spread these out on a plate. Wash chicken and pat dry. In a medium bowl pour some sweet milk in it. Dip the chicken legs in the milk and then salt them very lightly. Then roll them in the ritz crackers and bake on 325 for 30 minutes or until done.
PEACH AND STRAWBERRY FRUIT DIP
2 Cups Fresh Strawberries or Peaches
1 Tablespoon Honey
1/2 Cup Vanilla Yogurt
1/4 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
1(8)oz. Mascarpone Cheese, softened
More Strawberries, Peaches, Melon, Apples, Grapes for dipping
In a blender or food processer pluse the 2 cups of fruit and honey until coarsley chopped. Add the yogurt and extracts. Pluse until the right consistency. Stir in the mascarpone cheese. Chill. Serve with fresh fruits or melons.
1 Tablespoon Honey
1/2 Cup Vanilla Yogurt
1/4 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
1(8)oz. Mascarpone Cheese, softened
More Strawberries, Peaches, Melon, Apples, Grapes for dipping
In a blender or food processer pluse the 2 cups of fruit and honey until coarsley chopped. Add the yogurt and extracts. Pluse until the right consistency. Stir in the mascarpone cheese. Chill. Serve with fresh fruits or melons.
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