Taco Pie Casserole
Ingredients:
1/2 cup chopped onions
1 clove garlic
1 Tbsp oil
1 Tbsp taco seasoning
3/4 Tbsp chili powder
1/2 tsp salt
1 cup Monterey jack cheese
1/4 tsp pepper
2 cans cream of chicken soup
3/4 cup sour cream
2 cups cubed chicken
4 tortilla shells chopped
1 can green chilies
Directions:
In oil cook chicken, onion, and garlic. Add seasoning, soup, sour cream, and chilies. Heat, Add tortilla shells. Mix. Top with cheese. Cook in coals for 15-30 min.
September 25, 2009
Peach red hot root beer cobbler
Peach red hot root beer cobbler
Ingredients:
1 can peach pie filling
1 french vanilla cake mix
1 bag red hots12oz root beer
1/4lb butter or margarine
brown sugar
Directions:
grease and flour a seasoned Dutch oven. Spread pie filling in the bottom. Sprinkle on half of the red hots. Cover with dry cake mix. Sprinkle in the remaining red hots. Pour on the root beer. Slice and place the butter on the top. Sprinkle with brown sugar. Place in coals for 45-60 min.
Ingredients:
1 can peach pie filling
1 french vanilla cake mix
1 bag red hots12oz root beer
1/4lb butter or margarine
brown sugar
Directions:
grease and flour a seasoned Dutch oven. Spread pie filling in the bottom. Sprinkle on half of the red hots. Cover with dry cake mix. Sprinkle in the remaining red hots. Pour on the root beer. Slice and place the butter on the top. Sprinkle with brown sugar. Place in coals for 45-60 min.
Mississippi Mud Cake
Mississippi Mud Cake (Jim Hansen)
Ingredients:
2 cups brown sugar, packed
3 1/2 cup hot water
1/2 cup cocoa
2 chocolate cake mixes
Directions:
Prepare 2 chocolate cake mixes as directed, omitting the oil. Pour into a 14" Dutch oven. In a large zip lock bag mix brown sugar and cocoa. Sprinkle evenly over cake. Pour hot water over the top. DO NOT STIR. Bake 8-12 coals on bottom 18-20 coals on the lid, for 35 min or until done.
Ingredients:
2 cups brown sugar, packed
3 1/2 cup hot water
1/2 cup cocoa
2 chocolate cake mixes
Directions:
Prepare 2 chocolate cake mixes as directed, omitting the oil. Pour into a 14" Dutch oven. In a large zip lock bag mix brown sugar and cocoa. Sprinkle evenly over cake. Pour hot water over the top. DO NOT STIR. Bake 8-12 coals on bottom 18-20 coals on the lid, for 35 min or until done.
Mexicali Casserole
Mexicali Casserole (Jim Hansen)
Ingredients:
2 cup rice, uncooked
1 lb ground beef
1 4 oz can chopped chilies
1 1.25 oz pkg taco seasoning
1 40 oz can chili con carne with beans
1 cup bell pepper, diced
1 cup ketchup
2 cup cheese, grated
1 tsp ground cumin
1 pinch ground clovers
1 cup olives, sliced
1 1lb can corn, drained
2 cup tomato sauce
1 onion, diced
1 tbsp whole oregano
1 cup salsa
sour cream
tortilla chips
green onions, chopped
Directions:
In a hot Dutch oven, brown rice in 3 tbsp oil. Par boil rice in 4 cups Hot water. Set aside. Clean oven. Brown ground beef. Saute onions, bell peppers, and chilies drained. Add tomato sauce, taco seasoning, cumin, cloves, oregano, ketchup and salsa. Reduce. Add rice, chili con crane, corn and olives. Bake 1/2 with 8-10 coals on bottom, 18 to 20 coals on lid, stirring occasionally. Remove bottom heat. Top with tortilla chips and cheese. Replace lid and heat until cheese is melted. garnish with sour cream and green onions. Serve on a bed of warmed tortilla chips.
Ingredients:
2 cup rice, uncooked
1 lb ground beef
1 4 oz can chopped chilies
1 1.25 oz pkg taco seasoning
1 40 oz can chili con carne with beans
1 cup bell pepper, diced
1 cup ketchup
2 cup cheese, grated
1 tsp ground cumin
1 pinch ground clovers
1 cup olives, sliced
1 1lb can corn, drained
2 cup tomato sauce
1 onion, diced
1 tbsp whole oregano
1 cup salsa
sour cream
tortilla chips
green onions, chopped
Directions:
In a hot Dutch oven, brown rice in 3 tbsp oil. Par boil rice in 4 cups Hot water. Set aside. Clean oven. Brown ground beef. Saute onions, bell peppers, and chilies drained. Add tomato sauce, taco seasoning, cumin, cloves, oregano, ketchup and salsa. Reduce. Add rice, chili con crane, corn and olives. Bake 1/2 with 8-10 coals on bottom, 18 to 20 coals on lid, stirring occasionally. Remove bottom heat. Top with tortilla chips and cheese. Replace lid and heat until cheese is melted. garnish with sour cream and green onions. Serve on a bed of warmed tortilla chips.
Louisana Jambolyia
Louisana Jambolyia (Jim Hansen)
Ingredients:
1 lb lrg shrimp
6 chicken breasts, cut up
1 lb polsa kelbosa sausage, sliced
1 stick butter
3 cup uncooked rice
4 lrg onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
2 bell peppers, chopped
3 tbsp Creole seasoning or to taste
Directions:
Use 18 coals on top and 20 coals on the bottom. Season cut up chicken with Creole seasoning. Melt butter in 12" Dutch oven. Fry chicken until brown. Add all vegetable and saute, till onions are clear. Add sausage and rice and cook 10 min. Mixing as you go. Add 4 cup Hot water, stir well, cover and cook 15 minutes. Add shrimp and remove 10 coals from bottom and continue to cook until rice is fully cooked. Approximately 20 minutes.
Ingredients:
1 lb lrg shrimp
6 chicken breasts, cut up
1 lb polsa kelbosa sausage, sliced
1 stick butter
3 cup uncooked rice
4 lrg onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
2 bell peppers, chopped
3 tbsp Creole seasoning or to taste
Directions:
Use 18 coals on top and 20 coals on the bottom. Season cut up chicken with Creole seasoning. Melt butter in 12" Dutch oven. Fry chicken until brown. Add all vegetable and saute, till onions are clear. Add sausage and rice and cook 10 min. Mixing as you go. Add 4 cup Hot water, stir well, cover and cook 15 minutes. Add shrimp and remove 10 coals from bottom and continue to cook until rice is fully cooked. Approximately 20 minutes.
Dutch Oven Potatoes
Dutch Oven Potatoes
Ingredients:
1 lb bacon
1 lrg onion
10-15 potatoes
1 cup water
Salt
Pepper
cheese
Directions:
Fry bacon in bottom of pot, add all other ingredient Except cheese mix together. Salt and pepper to taste. Cook for 1 hr about 10 coals on the bottom and 14 on the top. Top with cheese. And melt.
Ingredients:
1 lb bacon
1 lrg onion
10-15 potatoes
1 cup water
Salt
Pepper
cheese
Directions:
Fry bacon in bottom of pot, add all other ingredient Except cheese mix together. Salt and pepper to taste. Cook for 1 hr about 10 coals on the bottom and 14 on the top. Top with cheese. And melt.
Cherry Chocolate Cake
Cherry Chocolate Cake
Ingredients:
2 chocolate cake mixes
eggs
vegetable oil
2 can cherry pie filling
chocolate chips
walnuts (opt)
Directions:
Grease and flour a seasoned 12" Dutch oven. Place cherry pie filling in the bottom. In a separate bowl mix cake batter according to directions on box. Add half the chocolate chips and walnuts. Pour on top of cherry's. Sprinkle the remaining chocolate chips and walnuts on top. Bake for 1 hr. With approximate 8-10 coals on bottom and 14-16 on top. Serve.
Ingredients:
2 chocolate cake mixes
eggs
vegetable oil
2 can cherry pie filling
chocolate chips
walnuts (opt)
Directions:
Grease and flour a seasoned 12" Dutch oven. Place cherry pie filling in the bottom. In a separate bowl mix cake batter according to directions on box. Add half the chocolate chips and walnuts. Pour on top of cherry's. Sprinkle the remaining chocolate chips and walnuts on top. Bake for 1 hr. With approximate 8-10 coals on bottom and 14-16 on top. Serve.
September 24, 2009
Breakfast Scramble
Breakfast Scramble (Jim Hansen)
Ingredients:
1/2 lb bacon
1 med onion, chopped
1 bag hash browns
18 to 24 eggs
1/2 lb ground sausage
1 bell pepper, chopped
1/2 lb cheese grated
1 cup salsa
Directions:
Fry bacon and sausage in oven. Add onions and peppers. Saute. Add potatoes and brown. In med bowl scramble eggs. Add salsa and half the cheese. Pour over spuds and cover. Cook 15 to 20 min. or until eggs are done. Remove bottom heat. Cover with remaining cheese, and replace cover. When cheese is melted, serve.
Ingredients:
1/2 lb bacon
1 med onion, chopped
1 bag hash browns
18 to 24 eggs
1/2 lb ground sausage
1 bell pepper, chopped
1/2 lb cheese grated
1 cup salsa
Directions:
Fry bacon and sausage in oven. Add onions and peppers. Saute. Add potatoes and brown. In med bowl scramble eggs. Add salsa and half the cheese. Pour over spuds and cover. Cook 15 to 20 min. or until eggs are done. Remove bottom heat. Cover with remaining cheese, and replace cover. When cheese is melted, serve.
Black Cherry Fudge Cake
Black Cherry Fudge Cake (Jim Hansen)
Ingredients:
1 devils food cake mix
1 cup chopped walnuts
2 cans cherry pie filling
black cherry soda
1 cup marshmallows
Directions:
Mix cake per box instructions, Replacing liquid with soda. Add nuts. Pour pie filling into a 12" Dutch oven. Add cake mixture and bake with 8 to 10 coals on the lid, 18-20 coals on the bottom, until cake tests done with a tooth pick. Cover with marshmallows, cover and continue to bake until marshmallows are melted. Serve hot with ice cream.
Ingredients:
1 devils food cake mix
1 cup chopped walnuts
2 cans cherry pie filling
black cherry soda
1 cup marshmallows
Directions:
Mix cake per box instructions, Replacing liquid with soda. Add nuts. Pour pie filling into a 12" Dutch oven. Add cake mixture and bake with 8 to 10 coals on the lid, 18-20 coals on the bottom, until cake tests done with a tooth pick. Cover with marshmallows, cover and continue to bake until marshmallows are melted. Serve hot with ice cream.
Whipped Cream
Whipped Cream
Ingredients:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup
Directions:
Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Ingredients:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup
Directions:
Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Ham Fried Rice
Ham Fried Rice
Ingredients:
2 c. uncooked long-grain white rice
4 c. water
1 Tbsp. sesame oil
2 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, chopped
1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
Diced veggies or peas (optional)
3 eggs, beaten
soy sauce
Directions:
Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. Heat sesame oil and vegetable oil in a LARGE skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.
Ingredients:
2 c. uncooked long-grain white rice
4 c. water
1 Tbsp. sesame oil
2 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, chopped
1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
Diced veggies or peas (optional)
3 eggs, beaten
soy sauce
Directions:
Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. Heat sesame oil and vegetable oil in a LARGE skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.
Rice Pudding
Rice Pudding
Ingredients:
1 cup rice, cooked
3 cup milk
1 cup can milk or cream
3/4 cup sugar
1 egg
2 tsp Vanilla
raisins (opt)
Directions:
put milk, cream, sugar in a pan bring to a boil. Remove from heat. cool. Whip 1 egg and add 2 Tbsp sugar or more. Stir into rice mixture bring to a boil. 2 tsp vanilla or more. Put raisins in a pan with water and cook. Stir in. serve
Ingredients:
1 cup rice, cooked
3 cup milk
1 cup can milk or cream
3/4 cup sugar
1 egg
2 tsp Vanilla
raisins (opt)
Directions:
put milk, cream, sugar in a pan bring to a boil. Remove from heat. cool. Whip 1 egg and add 2 Tbsp sugar or more. Stir into rice mixture bring to a boil. 2 tsp vanilla or more. Put raisins in a pan with water and cook. Stir in. serve
Reese's Mud Pie
Reese's Mud Pie
Ingredients:
2 graham cracker pie crusts
8-10 Reese's peanut butter cups, refrigerated and chopped
1 (12 oz) container whipped cream, thawed (divided)
1 (8oz) cream cheese, softened
3/4 sugar
1 (3oz) pkg. instant chocolate pudding
1 (3oz) pkg. instant butterscotch pudding
3 c. milk
Directions:
Place half of the chopped Reese's onto each pie crust. Whip together half the whipped cream, sugar, and softened cream cheese until nice and smooth. Spread half of the mixture over top of the Reese's on each crust. Mix together puddings and milk, and refrigerate for about 3 minutes. After it is cool, mix again for a couple seconds (to smooth it out) and put half over the cream cheese mixture on each pie. Cover (with the plastic lids that come with the pie crusts) and refrigerate for about 1 hour. Top each pie with remaining whipped cream, then sprinkle with remaining Reese's. Drizzle with caramel topping (if you have it) before serving.
Ingredients:
2 graham cracker pie crusts
8-10 Reese's peanut butter cups, refrigerated and chopped
1 (12 oz) container whipped cream, thawed (divided)
1 (8oz) cream cheese, softened
3/4 sugar
1 (3oz) pkg. instant chocolate pudding
1 (3oz) pkg. instant butterscotch pudding
3 c. milk
Directions:
Place half of the chopped Reese's onto each pie crust. Whip together half the whipped cream, sugar, and softened cream cheese until nice and smooth. Spread half of the mixture over top of the Reese's on each crust. Mix together puddings and milk, and refrigerate for about 3 minutes. After it is cool, mix again for a couple seconds (to smooth it out) and put half over the cream cheese mixture on each pie. Cover (with the plastic lids that come with the pie crusts) and refrigerate for about 1 hour. Top each pie with remaining whipped cream, then sprinkle with remaining Reese's. Drizzle with caramel topping (if you have it) before serving.
Fruit Pizza
Fruit Pizza
Ingredients:
Dough:
¾ cup shortening, part butter
1 c sugar
1 tsp vanilla
1 tsp salt
2 eggs
2 ½ cups flour
1 tsp salt
1 tsp baking powder
Topping:
1 pkg. (8 oz) cream cheese
½ cup sugar
FruitFruit ideas:
Bananas
Grapes, halved
Peaches
Pineapple
Strawberries
Kiwi
Blueberries
Directions:
Dough:
Mix shortening, butter, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover. Chill 1 hour. Pat dough onto cookie sheet. Bake at 375 for 12 minutes.
Topping:
After crust has cooled, add sugar to cream cheese and blend. Spread over crust. Decorate with fruit as desired.
Ingredients:
Dough:
¾ cup shortening, part butter
1 c sugar
1 tsp vanilla
1 tsp salt
2 eggs
2 ½ cups flour
1 tsp salt
1 tsp baking powder
Topping:
1 pkg. (8 oz) cream cheese
½ cup sugar
FruitFruit ideas:
Bananas
Grapes, halved
Peaches
Pineapple
Strawberries
Kiwi
Blueberries
Directions:
Dough:
Mix shortening, butter, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover. Chill 1 hour. Pat dough onto cookie sheet. Bake at 375 for 12 minutes.
Topping:
After crust has cooled, add sugar to cream cheese and blend. Spread over crust. Decorate with fruit as desired.
Cherry Chocolate Mice
Cherry Chocolate Mice
Ingredients:
1 bag chocolate chips
1-2 tsp. shortening
Maraschino cherries, WITH stems (these are a little hard to find, but they are a must!)
Hershey's chocolate kisses
Unsalted peanuts, halved
Red-hots or tiny cinnamon candy
Directions:
In the microwave or over the stove, melt the chocolate chips and shortening together. Stir until smooth. Holding a cherry by its stem, dip it into the chocolate and then press a chocolate kiss onto the cherry. Wedge peanut halves between the cherry and chocolate kiss to make the ears. Place this on wax paper until chocolate dries. Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.
Ingredients:
1 bag chocolate chips
1-2 tsp. shortening
Maraschino cherries, WITH stems (these are a little hard to find, but they are a must!)
Hershey's chocolate kisses
Unsalted peanuts, halved
Red-hots or tiny cinnamon candy
Directions:
In the microwave or over the stove, melt the chocolate chips and shortening together. Stir until smooth. Holding a cherry by its stem, dip it into the chocolate and then press a chocolate kiss onto the cherry. Wedge peanut halves between the cherry and chocolate kiss to make the ears. Place this on wax paper until chocolate dries. Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.
Candy Corn
Candy Corn
Ingredients:
1/2 cup butter
3 Tbsp water
1 cup sugar
1 1/2 tsp vanilla
food coloring
Directions:
Boil all ingredients for 3 minutes not very long. Pour over cookie sheet with popcorn.
Ingredients:
1/2 cup butter
3 Tbsp water
1 cup sugar
1 1/2 tsp vanilla
food coloring
Directions:
Boil all ingredients for 3 minutes not very long. Pour over cookie sheet with popcorn.
Reece's Peanut Butter Cup Cookies
Reese's Peanut Butter Cup Cookies
Ingredients:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/4 tsp. salt
8-9 Reese's Peanut Butter cups
Directions:
Cream butter, PB, sugar, egg, and vanilla. Sift flour, baking soda, and salt together. Blend into creamed mixture. Shape into balls and press in PB cups. Bake at 375 for 10-12 minutes. Do not overcook.
Personal Notes: To make them easier to press in, refrigerate or freeze them for a few minutes
Ingredients:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/4 tsp. salt
8-9 Reese's Peanut Butter cups
Directions:
Cream butter, PB, sugar, egg, and vanilla. Sift flour, baking soda, and salt together. Blend into creamed mixture. Shape into balls and press in PB cups. Bake at 375 for 10-12 minutes. Do not overcook.
Personal Notes: To make them easier to press in, refrigerate or freeze them for a few minutes
Reese's Peanut Butter Cup Cake
Reese's Peanut Butter Cup Cake
Ingredients:
1 chocolate cake mix
1 c. butter
1 c. peanut butter
2 c. powdered sugar
1 1/3 c. graham cracker crumbs
3 bags milk chocolate chips
3-4 Tbsp. shortening
Directions:
Prepare chocolate cake according do directions on box. Pour batter into 2 round cake pans. Bake according to box directions. After they are finished baking, put on a cooling rack and freeze for 30min-1 hour. While cakes are freezing, combine butter (or margarine) and peanut butter in a large sauce pan. Cook over medium heat, stirring occasionally, until melted, but not boiling. Stir in powdered sugar and graham cracker crumbs, set aside. In a medium-sized microwave-safe bowl, combine chocolate chips and shotening and melt in microwave for about 2 1/2 minutes, stirring every 30 seconds until chocolate is melted and smooth.
Now, here's the tricky part. Line the round pans that you used for baking the cakes and carefully line with wax paper or foil. Next, use a rubber spatula and coat the bottom and sides of each lined pan with a little of the melted chocolate. Put the pans in the freezer until the chocolate beomes hard. Now, place the cakes in the pans and top each with half of the peanut butter mixture and pat down well. Pour half of the chocolate over each of the cakes making sure that the chocolate goes down the sides filling in the space between the pan and the cake. Use a rubber spatula to smooth out the chocolate over the top. Freeze for at least 90 minutes. Remove from freezer and remove the cakes from the pans. Carefully peel the wax/tin foil away from the sides of the cake. Use a knife or a cake-decorating tool to scrape the sides of the cake so it has that ridged look around the sides. Keep in the fridge or freezer until ready to serve.
Ingredients:
1 chocolate cake mix
1 c. butter
1 c. peanut butter
2 c. powdered sugar
1 1/3 c. graham cracker crumbs
3 bags milk chocolate chips
3-4 Tbsp. shortening
Directions:
Prepare chocolate cake according do directions on box. Pour batter into 2 round cake pans. Bake according to box directions. After they are finished baking, put on a cooling rack and freeze for 30min-1 hour. While cakes are freezing, combine butter (or margarine) and peanut butter in a large sauce pan. Cook over medium heat, stirring occasionally, until melted, but not boiling. Stir in powdered sugar and graham cracker crumbs, set aside. In a medium-sized microwave-safe bowl, combine chocolate chips and shotening and melt in microwave for about 2 1/2 minutes, stirring every 30 seconds until chocolate is melted and smooth.
Now, here's the tricky part. Line the round pans that you used for baking the cakes and carefully line with wax paper or foil. Next, use a rubber spatula and coat the bottom and sides of each lined pan with a little of the melted chocolate. Put the pans in the freezer until the chocolate beomes hard. Now, place the cakes in the pans and top each with half of the peanut butter mixture and pat down well. Pour half of the chocolate over each of the cakes making sure that the chocolate goes down the sides filling in the space between the pan and the cake. Use a rubber spatula to smooth out the chocolate over the top. Freeze for at least 90 minutes. Remove from freezer and remove the cakes from the pans. Carefully peel the wax/tin foil away from the sides of the cake. Use a knife or a cake-decorating tool to scrape the sides of the cake so it has that ridged look around the sides. Keep in the fridge or freezer until ready to serve.
Oreo's
Oreo's
Ingredients:
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Or you can just buy a Cream Cheese frosting in the store.
Directions:
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Ingredients:
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Or you can just buy a Cream Cheese frosting in the store.
Directions:
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Ice cream Cake made Easy
Ice cream Cake made Easy
Ingredients:
4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts
Directions:
Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts!
Ingredients:
4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts
Directions:
Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts!
Butterfingers Bites
Butterfingers Bites
Ingredients:
1 c. ground Vanilla Wafers
2 Tbsp. granulated sugar2
Tbsp. butter
1/8 tsp salt
8 oz softened cream cheese
1/4 c. creamy peanut butter
1/2 c. sugar
1 egg
2 Tbsp. heavy
1/8 tsp salt
4 Fun Size Butterfingers Candy Bars, crushed
1 c. semi sweet chocolate chips
2-3 Tbsp. heavy cream
2 Fun Size Butterfingers, crushed
Directions:
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfingers. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed Butterfingers over top.
Ingredients:
1 c. ground Vanilla Wafers
2 Tbsp. granulated sugar2
Tbsp. butter
1/8 tsp salt
8 oz softened cream cheese
1/4 c. creamy peanut butter
1/2 c. sugar
1 egg
2 Tbsp. heavy
1/8 tsp salt
4 Fun Size Butterfingers Candy Bars, crushed
1 c. semi sweet chocolate chips
2-3 Tbsp. heavy cream
2 Fun Size Butterfingers, crushed
Directions:
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfingers. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed Butterfingers over top.
Buttons
Buttons
Ingredients:
Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
M&M's
Directions:
Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.
Ingredients:
Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
M&M's
Directions:
Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.
Mini Burgers
Mini Burgers
Ingredients:
Nilla Wafers
Mini Peppermint patties (about a size of a quarter)
Coconut shreds or flakes (combine with green coloring in a plastic bag and shake until coconut turns green)
yellow and red frosting
honey
sesame seeds
Directions:
To assemble the burgers, choose two Nilla wafers. Spread icing "ketchup or mustard" on the bottom bun, add a peppermint patty, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Spread a little tiny bit of honey on the top of the bun and sprinkle on a few sesame seeds (they should stick in place because of the honey). Arrange the hamburgers on a plate or wrap in foil.
Ingredients:
Nilla Wafers
Mini Peppermint patties (about a size of a quarter)
Coconut shreds or flakes (combine with green coloring in a plastic bag and shake until coconut turns green)
yellow and red frosting
honey
sesame seeds
Directions:
To assemble the burgers, choose two Nilla wafers. Spread icing "ketchup or mustard" on the bottom bun, add a peppermint patty, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Spread a little tiny bit of honey on the top of the bun and sprinkle on a few sesame seeds (they should stick in place because of the honey). Arrange the hamburgers on a plate or wrap in foil.
Spring Chicken
Spring Chicken
Ingredients:
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Ingredients:
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Salsa Chicken
Salsa Chicken
Ingredients:
3-5 chicken breasts
1/2 pkt of taco seasoning
1 bottle of salsa
1 bag of cheese
Directions:
Lay chicken breasts in a pan.Sprinkle taco seasoning over the top. Pour the salsa over the top. Bake 400º for 30 min. Add cheese and bake another 10 min.
Ingredients:
3-5 chicken breasts
1/2 pkt of taco seasoning
1 bottle of salsa
1 bag of cheese
Directions:
Lay chicken breasts in a pan.Sprinkle taco seasoning over the top. Pour the salsa over the top. Bake 400º for 30 min. Add cheese and bake another 10 min.
Rotini Salad
Rotini Salad
Ingredients:
1 pkg. tri-colored Rotini pasta (Cooked, do not overcook! Rinse with cold water.)
1/2 bottle Italian dressing, or to taste (We like to use Kraft Light Zesty Italian)
1 Tbsp. lemon pepper (or to taste)
1-2 avocados, diced
2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR if you want to get really fancy, use sun-dried tomatoes)
2 small cans sliced olives
5 sticks of string cheese, cut into circles
1 jar quartered artichoke hearts, coarsely chopped
1/2 c. shredded Parmesan cheese (NOT grated)
Directions:
Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours.
Ingredients:
1 pkg. tri-colored Rotini pasta (Cooked, do not overcook! Rinse with cold water.)
1/2 bottle Italian dressing, or to taste (We like to use Kraft Light Zesty Italian)
1 Tbsp. lemon pepper (or to taste)
1-2 avocados, diced
2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR if you want to get really fancy, use sun-dried tomatoes)
2 small cans sliced olives
5 sticks of string cheese, cut into circles
1 jar quartered artichoke hearts, coarsely chopped
1/2 c. shredded Parmesan cheese (NOT grated)
Directions:
Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours.
Malibu Chicken
Malibu Chicken
Ingredients:
1 lrg can cream of chicken soup
1 med sour cream
5-6 chicken breasts
10 slices of ham
10 slices Swiss cheese
Rice cooked
Directions:
Pound out chicken, put ham and Swiss cheese on top and roll up. put in a pan. Repeat. Mix cream of chicken and sour cream together. pour over the top. Bake 275º for 1 1/2 hrs
Serve with rice.
Ingredients:
1 lrg can cream of chicken soup
1 med sour cream
5-6 chicken breasts
10 slices of ham
10 slices Swiss cheese
Rice cooked
Directions:
Pound out chicken, put ham and Swiss cheese on top and roll up. put in a pan. Repeat. Mix cream of chicken and sour cream together. pour over the top. Bake 275º for 1 1/2 hrs
Serve with rice.
Kung Pao Chicken
Kung Pao Chicken
Ingredients:
1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in
4 tablespoons water
3 Tbsp. hot Chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water
chestnuts1-2 handfuls
peanuts
water
Directions:
In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.
Ingredients:
1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in
4 tablespoons water
3 Tbsp. hot Chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water
chestnuts1-2 handfuls
peanuts
water
Directions:
In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.
General Tso's Chicken
General Tso's Chicken
Ingredients:
1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with
3 Tbsp. water
4 green onions, sliced
Directions:
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.
Ingredients:
1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with
3 Tbsp. water
4 green onions, sliced
Directions:
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.
Chinese Chicken
Chinese Chicken
Ingredients:
2-3 lb boneless chicken breast or tenders cut into strips
1/2 to 3/4 cup corn starch
Garlic salt
2 eggs
SAUCE:
3/4 cup sugar
1/2 cup vinegar
1/4 cup honey
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp salt
Directions:
Chicken:
Make a mix of cornstarch and garlic salt. Beat eggs. Dip chicken in egg mixture , then in dry (cornstarch, garlic salt) mixture. Fry in hot oil until golden brown on both sides. Put in baking dish and pour sauce over.
Sauce:
Mix everything together.
Bake uncovered 30 minutes at 350º. Turn chicken over halfway through
Ingredients:
2-3 lb boneless chicken breast or tenders cut into strips
1/2 to 3/4 cup corn starch
Garlic salt
2 eggs
SAUCE:
3/4 cup sugar
1/2 cup vinegar
1/4 cup honey
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp salt
Directions:
Chicken:
Make a mix of cornstarch and garlic salt. Beat eggs. Dip chicken in egg mixture , then in dry (cornstarch, garlic salt) mixture. Fry in hot oil until golden brown on both sides. Put in baking dish and pour sauce over.
Sauce:
Mix everything together.
Bake uncovered 30 minutes at 350º. Turn chicken over halfway through
Chicken Shrimp Scampi
Chicken Shrimp Scampi
Ingredients:
1 lb Shrimp
1 lb Chicken
1/4 c Butter
1/4 c Green onions
2 tsp Salt
2 Chopped tomatoes
1/4 c Lemon juice
1/8 c Olive oil
1 Tbsp Minced garlic
1/2 tsp Pepper
1/4 c Fresh parsley
1 lb Cooked noodles with butter added to them
Directions:
Cut chicken into cubes and cook. Put in a skillet and heat together butter and olive oil. Then add green onions and garlic and saute. Add shrimp. Then add lemon juice, salt, pepper, parsley. Cook 10 min. Stir constantly until chicken is done. Add tomatoes. Serve over hot buttered nodules. Top with Parmesan cheese. I like Shredded Parmesan cheese.
Ingredients:
1 lb Shrimp
1 lb Chicken
1/4 c Butter
1/4 c Green onions
2 tsp Salt
2 Chopped tomatoes
1/4 c Lemon juice
1/8 c Olive oil
1 Tbsp Minced garlic
1/2 tsp Pepper
1/4 c Fresh parsley
1 lb Cooked noodles with butter added to them
Directions:
Cut chicken into cubes and cook. Put in a skillet and heat together butter and olive oil. Then add green onions and garlic and saute. Add shrimp. Then add lemon juice, salt, pepper, parsley. Cook 10 min. Stir constantly until chicken is done. Add tomatoes. Serve over hot buttered nodules. Top with Parmesan cheese. I like Shredded Parmesan cheese.
Chicken Puffs
Chicken Puffs
Ingredients:
5 chicken breasts, cooked and cubed
1 8oz pkg cream cheese
1 cube butter
1 lrg can cream of chicken soup
3 pkg croissant rolls (uncooked)
1 pkg Ritz crackers
1 pkg soda crackers Or bread crumbs
Directions:
Mix chicken, cream cheese, and butter together and cream of chicken soup. Scoop up chicken mixture onto croissant roll. Wrap croissant around mixture dip into melted butter and roll in crackers Mix together OR bread crumbs. put on a cookies sheet. Repeat. Bake 350º for 10-13 minutes.
Ingredients:
5 chicken breasts, cooked and cubed
1 8oz pkg cream cheese
1 cube butter
1 lrg can cream of chicken soup
3 pkg croissant rolls (uncooked)
1 pkg Ritz crackers
1 pkg soda crackers Or bread crumbs
Directions:
Mix chicken, cream cheese, and butter together and cream of chicken soup. Scoop up chicken mixture onto croissant roll. Wrap croissant around mixture dip into melted butter and roll in crackers Mix together OR bread crumbs. put on a cookies sheet. Repeat. Bake 350º for 10-13 minutes.
Cashew Chicken
Cashew Chicken
Ingredients:
1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
Directions:
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.
Ingredients:
1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
Directions:
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.
Bowtie and Asparagus Pasta
Bowtie and Asparagus Pasta
Ingredients:
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy creams
Salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
Ingredients:
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy creams
Salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
Balsamic Asparagus Chicken
Balsamic Asparagus Chicken
Ingredients:
4 chicken breasts
Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)
Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)
Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)
Directions:
Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). While chicken is baking (you kinda need to know how to multi-task with this recipe.. ) prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove chicken from the oven (when it's finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.
Ingredients:
4 chicken breasts
Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)
Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)
Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)
Directions:
Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). While chicken is baking (you kinda need to know how to multi-task with this recipe.. ) prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove chicken from the oven (when it's finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.
Sweet Pork Salad
Sweet Pork Salad
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water1
can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
To make the salad. Heat up tortilla shells in a pan just put them in there one at a time to warm them up. The put them in a tin bowl like you would find at Cafe Rio, Costa Vida, Places like that or on a plate or just in a regular bowl. Then put meat then beans then rice and then some salad (I like classic Romain) on top and add some salsa and guacamole if you'd like and ranch. The Cafe Rio ranch copy cat is in the Dressings section. This is The Cafe Rio Copy cat recipe. Its really yummy.
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water1
can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
To make the salad. Heat up tortilla shells in a pan just put them in there one at a time to warm them up. The put them in a tin bowl like you would find at Cafe Rio, Costa Vida, Places like that or on a plate or just in a regular bowl. Then put meat then beans then rice and then some salad (I like classic Romain) on top and add some salsa and guacamole if you'd like and ranch. The Cafe Rio ranch copy cat is in the Dressings section. This is The Cafe Rio Copy cat recipe. Its really yummy.
Sweet Pork Enchiladas
Sweet Pork Enchiladas
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp suga
r3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
Make pork, rice, and beans from above. Put pork, beans and rice in tortilla shells add onions if desired. Place a single layer of enchiladas in a pan, cover with cheese. Heat to melt cheese.
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp suga
r3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
Make pork, rice, and beans from above. Put pork, beans and rice in tortilla shells add onions if desired. Place a single layer of enchiladas in a pan, cover with cheese. Heat to melt cheese.
Sweet Pork
Sweet Pork
Ingredients:
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Ingredients:
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Stake and Everything
Stake and Everything
Ingredients:
1 lb hamburger
1/4 lb mild American cheese
2 tomatoes chopped (opt)
1 med onion chopped (opt)
1 green pepper (opt)
1/4 lb mozzarella cheese
1 can sliced mushrooms (opt)
Directions:
Gate cheese- chop onions peppers and tomatoes. Cook hamburger (drain grease) and season with salt and pepper and garlic salt. Just before serving add cheese and stir to melt, Serve on hot dog buns.
Sauce: Mayo, Ketchup, Buttermilk mix together.
Ingredients:
1 lb hamburger
1/4 lb mild American cheese
2 tomatoes chopped (opt)
1 med onion chopped (opt)
1 green pepper (opt)
1/4 lb mozzarella cheese
1 can sliced mushrooms (opt)
Directions:
Gate cheese- chop onions peppers and tomatoes. Cook hamburger (drain grease) and season with salt and pepper and garlic salt. Just before serving add cheese and stir to melt, Serve on hot dog buns.
Sauce: Mayo, Ketchup, Buttermilk mix together.
Roast Beef Enchiladas
Roast Beef Enchiladas
Ingredients:
Cook roast then shred
2 lrg can green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Directions:
Mix all ingredients on a soft shell and a handful of cheese roll and put in a pan. Repeat until the pan is full. Pour the extra sauce on top and top with cheese. Bake 350º for 1 hr
Ingredients:
Cook roast then shred
2 lrg can green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Directions:
Mix all ingredients on a soft shell and a handful of cheese roll and put in a pan. Repeat until the pan is full. Pour the extra sauce on top and top with cheese. Bake 350º for 1 hr
French Dips
French Dips
Ingredients:
2-3 lbs oven roast
2 cans beef broth (about 4 cups)
2 pkgs onion soup mix
hoagie buns
Swiss cheese slices
Directions:
put oven roast in crock pot. Add beef broth and soup mix. Cook on low for 7-8 hr. shred roast with a fork, then return the shredded beef to the crock pot for a few min. Slice open bread and place a good amount of beef on one side. Place a slice or two of Swiss cheese over the beef and broil for a minute or so until cheese starts to bubble and brown a little. Remove and serve. Use some juice from crock pot as AU jus.
Ingredients:
2-3 lbs oven roast
2 cans beef broth (about 4 cups)
2 pkgs onion soup mix
hoagie buns
Swiss cheese slices
Directions:
put oven roast in crock pot. Add beef broth and soup mix. Cook on low for 7-8 hr. shred roast with a fork, then return the shredded beef to the crock pot for a few min. Slice open bread and place a good amount of beef on one side. Place a slice or two of Swiss cheese over the beef and broil for a minute or so until cheese starts to bubble and brown a little. Remove and serve. Use some juice from crock pot as AU jus.
Fried Zucchini
Fried Zucchini
Ingredients:
1-2 Zucchinis
1 cup Flour
1 1/2 tbsp Corn Starch
1 Egg
Oil
Directions:
Slice the zucchini. Beat the egg. Then mix flour and corn starch. Put some oil in a frying pan. Take a slice of zucchini and dip in it the egg make sure it is covered. Then cover it in the flour mixture. And put in the frying pan until both sides are a med or light brown. And repeat with the rest. And serve.
Ingredients:
1-2 Zucchinis
1 cup Flour
1 1/2 tbsp Corn Starch
1 Egg
Oil
Directions:
Slice the zucchini. Beat the egg. Then mix flour and corn starch. Put some oil in a frying pan. Take a slice of zucchini and dip in it the egg make sure it is covered. Then cover it in the flour mixture. And put in the frying pan until both sides are a med or light brown. And repeat with the rest. And serve.
Baked Zucchini
Baked Zucchini
Ingredients:
1-2 large zucchini
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up
1/2 c. Parmesan cheese
Salt and Pepper to taste
Butter or cooking spray
Directions:
First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.
Ingredients:
1-2 large zucchini
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up
1/2 c. Parmesan cheese
Salt and Pepper to taste
Butter or cooking spray
Directions:
First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.
Shrimp Dip
Shrimp Dip
Ingredients:
1 can shrimp
2 tbsp mayo
2 tbsp sour cream
1/8 oz soften cream cheese
1-2 tbsp grated onions
1 celery stick grated
Directions:
Mix together.Serve with Plain chips (lays)
Ingredients:
1 can shrimp
2 tbsp mayo
2 tbsp sour cream
1/8 oz soften cream cheese
1-2 tbsp grated onions
1 celery stick grated
Directions:
Mix together.Serve with Plain chips (lays)
Shredded Beef Taquito's
Shredded Beef Taquito's
Ingredients:
1-2 Lbs. lean roast beef
1 pkg. onion soup mix
1 c. watera few shakes of hot sauce (Tabasco etc..)
Shredded cheddar cheese
Corn tortillas
Oil
Directions:
Sear beef on all sides and put in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Soften corn tortillas in oil and let drain on paper towels. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes of until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.
Ingredients:
1-2 Lbs. lean roast beef
1 pkg. onion soup mix
1 c. watera few shakes of hot sauce (Tabasco etc..)
Shredded cheddar cheese
Corn tortillas
Oil
Directions:
Sear beef on all sides and put in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Soften corn tortillas in oil and let drain on paper towels. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes of until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.
Ranch Dressing
Ranch Dressing
Ingredients:
1 cup buttermilk
1 cup mayo
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp pepper
1/4 Tbsp accent
1/2 tsp parsley
Directions:
Mix all together.
Makes about 1 qt
Ingredients:
1 cup buttermilk
1 cup mayo
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp pepper
1/4 Tbsp accent
1/2 tsp parsley
Directions:
Mix all together.
Makes about 1 qt
Orange Julius
Orange Julius
Ingredients:
1 can (6oz) frozen orange juice concentrate
1 c. milk
1 c. water
1/3 c. sugar
2-3 Tbsp. powdered sugar
1 tsp vanilla
about 9 ice cubes
Directions:
In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a "smoothie" consistency. Serve immediately.
Ingredients:
1 can (6oz) frozen orange juice concentrate
1 c. milk
1 c. water
1/3 c. sugar
2-3 Tbsp. powdered sugar
1 tsp vanilla
about 9 ice cubes
Directions:
In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a "smoothie" consistency. Serve immediately.
Honey Butter
Honey Butter
Ingredients:
1/2 cup butter (softened)
1 egg yolk
1/4 tsp. vanilla
1/2 cup honey
Directions:
Mix the butter, egg yolk, and vanilla until smooth. Gradually add the honey while mixing.
Ingredients:
1/2 cup butter (softened)
1 egg yolk
1/4 tsp. vanilla
1/2 cup honey
Directions:
Mix the butter, egg yolk, and vanilla until smooth. Gradually add the honey while mixing.
Ham Roll Ups
Ham Roll Ups
Ingredients:
1 pkg of ham
1 bundle of asparagus
1 8 oz cream cheese
1 can olives
(opt)tooth picks
Directions:
Boil asparagus until soft. Soften cream cheese. Spread cream cheese across ham. Put asparagus on one end of ham and roll up. Cut into 1/2 in pieces and stick a tooth pick through it with an olive on top.
Personal Notes: I buy the package of ham that is rectangle with no holes and kind of think.
Ingredients:
1 pkg of ham
1 bundle of asparagus
1 8 oz cream cheese
1 can olives
(opt)tooth picks
Directions:
Boil asparagus until soft. Soften cream cheese. Spread cream cheese across ham. Put asparagus on one end of ham and roll up. Cut into 1/2 in pieces and stick a tooth pick through it with an olive on top.
Personal Notes: I buy the package of ham that is rectangle with no holes and kind of think.
Frozen Hot Cocoa
Frozen Hot Cocoa
Ingredients:
4-5 oz chocolate
2 tsp. store-bought hot chocolate mix
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice
Whipped creamChocolate shavings
Directions:
Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the microwave. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice (a little at a time). Blend on high speed until smooth (don't overdo it though.. you don't want it to be too runny). Pour into cup or mug and top with whipped cream and chocolate shavings.
Ingredients:
4-5 oz chocolate
2 tsp. store-bought hot chocolate mix
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice
Whipped creamChocolate shavings
Directions:
Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the microwave. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice (a little at a time). Blend on high speed until smooth (don't overdo it though.. you don't want it to be too runny). Pour into cup or mug and top with whipped cream and chocolate shavings.
Chili Sauce Shrimp Dip
Chili Sauce Shrimp Dip
Ingredients:
1 bottle chili sauce
1 8oz cream cheese
1 can mini shrimp
1 box Ritz crackers
Directions:
Soften cream cheese, spread across the bottom of a place. Pour chili sauce over the top and spread out. Drain shrimp and spread across the top. Serve with cracker. We use Ritz.
Ingredients:
1 bottle chili sauce
1 8oz cream cheese
1 can mini shrimp
1 box Ritz crackers
Directions:
Soften cream cheese, spread across the bottom of a place. Pour chili sauce over the top and spread out. Drain shrimp and spread across the top. Serve with cracker. We use Ritz.
Cheesy Garlic Mash Potatoes
Cheesy Garlic Mash Potatoes
Ingredients:
7-8 red potatoes
4 garlic cloves, peeled
3-4 Tbsp. butter
1/4 c. sour cream
3-4 Tbsp. milk (add more if you like em' more thin and creamy)
1/2 tsp. salt2 Tbsp. parsley (optional)
2-3 Tbsp. green onion, finely chopped (optional)
1/4 c. Parmesan cheese
1 c. cheddar cheese
Directions:
Quarter potatoes and place in a large pot with some salted water. Add garlic and bring to a boil. Cover and reduce heat for about 20 minutes or until potatoes are tender. Drain well, then add butter, sour cream, milk, salt, parsley, and green onion. Mash to desired consistency (I like it kinda chunky, so I only mash it until the ingredients are mixed in. Stir in cheeses and serve immediately.
Ingredients:
7-8 red potatoes
4 garlic cloves, peeled
3-4 Tbsp. butter
1/4 c. sour cream
3-4 Tbsp. milk (add more if you like em' more thin and creamy)
1/2 tsp. salt2 Tbsp. parsley (optional)
2-3 Tbsp. green onion, finely chopped (optional)
1/4 c. Parmesan cheese
1 c. cheddar cheese
Directions:
Quarter potatoes and place in a large pot with some salted water. Add garlic and bring to a boil. Cover and reduce heat for about 20 minutes or until potatoes are tender. Drain well, then add butter, sour cream, milk, salt, parsley, and green onion. Mash to desired consistency (I like it kinda chunky, so I only mash it until the ingredients are mixed in. Stir in cheeses and serve immediately.
Bacon Cheese Sourdough Dip
Bacon Cheese Sourdough Dip
Ingredients:
1 large round loaf sourdough bread
1 pkg. (8 oz.) cream cheese
1 ½ cups sour cream
2 cups shredded cheddar cheese (medium or sharp)
2-3 Tbsp. Worcestershire sauce
3/4 lb. bacon – cooked and crumbled
Directions:
Cut out a circle in the top of the bread and gut out the middle to make a bread bowl (save inside pieces of bread for dipping). In a mixing bowl beat cream cheese, sour cream, cheddar cheese, and Worcestershire sauce. Then mix in bacon. Pour into bread bowl. Wrap up in tin foil. Bake at 325 degrees for one hour, or until heated through (we usually have to do it 1/2 hour at 350 and 1 hour at 325 before it's all melted). Serve with extra bread from bowl and crackers.
Ingredients:
1 large round loaf sourdough bread
1 pkg. (8 oz.) cream cheese
1 ½ cups sour cream
2 cups shredded cheddar cheese (medium or sharp)
2-3 Tbsp. Worcestershire sauce
3/4 lb. bacon – cooked and crumbled
Directions:
Cut out a circle in the top of the bread and gut out the middle to make a bread bowl (save inside pieces of bread for dipping). In a mixing bowl beat cream cheese, sour cream, cheddar cheese, and Worcestershire sauce. Then mix in bacon. Pour into bread bowl. Wrap up in tin foil. Bake at 325 degrees for one hour, or until heated through (we usually have to do it 1/2 hour at 350 and 1 hour at 325 before it's all melted). Serve with extra bread from bowl and crackers.
Zucchini Brownies
Zucchini Brownies
Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
White Chili
White Chili
Ingredients:
2 medium onions (finely chopped)
2 Tbsp. oil
Bottled green salsa (1-2 cups, as mild or hot as you would like)
2 (15oz.) cans corn, drained
2 (15oz.) cans white beans, drained and rinsed
2 (14oz) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbs. lime juice1 tsp ground cumindash chili powder (optional)
1/2 tsp. ground black pepper
2 c. shredded Monterey Jack cheese
Directions:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chili powder and pepper. Cover and simmer on low for about 10 minutes, stirring occasionally. (You can also combine all the ingredients, except for the cheese, in a crock pot on high for 4 hours... that is the way we like it best!) About 10 minutes before serving, add the cheese and stir until melted. Serve with crunched up tortilla chips. It's also really good served in bread bowls!
Ingredients:
2 medium onions (finely chopped)
2 Tbsp. oil
Bottled green salsa (1-2 cups, as mild or hot as you would like)
2 (15oz.) cans corn, drained
2 (15oz.) cans white beans, drained and rinsed
2 (14oz) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbs. lime juice1 tsp ground cumindash chili powder (optional)
1/2 tsp. ground black pepper
2 c. shredded Monterey Jack cheese
Directions:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chili powder and pepper. Cover and simmer on low for about 10 minutes, stirring occasionally. (You can also combine all the ingredients, except for the cheese, in a crock pot on high for 4 hours... that is the way we like it best!) About 10 minutes before serving, add the cheese and stir until melted. Serve with crunched up tortilla chips. It's also really good served in bread bowls!
Mexican Chili
Mexican Chili
Ingredients:
3-4 boneless skinless chicken breasts
1 can El Pato Mexican tomato sauce
1 can stewed tomatoes
2 tablespoons taco seasoning
Directions:
Put chicken in the crock pot. Sprinkle chicken with taco seasoning, then pour El Pato sauce and stewed tomatoes over the chicken.Cook on low for 4 hours. Remove chicken from crock pot, shred and then return to crock pot.Cook for another hour to allow the now-shredded meat to really absorb some of the sauce. When I serve this, I usually soften up some corn tortillas in a little bit of extra virgin olive oil on the stove, then put some of the meat mixture in and then top with cheese, sour cream and guacamole. This time, I just used the meat to make taco salads with because I had a bunch of lettuce in the fridge that was threatening to go bad on me. Since I was doing a taco salad, I added homemade ranch dressing, olives and crushed tortilla chips.
Ingredients:
3-4 boneless skinless chicken breasts
1 can El Pato Mexican tomato sauce
1 can stewed tomatoes
2 tablespoons taco seasoning
Directions:
Put chicken in the crock pot. Sprinkle chicken with taco seasoning, then pour El Pato sauce and stewed tomatoes over the chicken.Cook on low for 4 hours. Remove chicken from crock pot, shred and then return to crock pot.Cook for another hour to allow the now-shredded meat to really absorb some of the sauce. When I serve this, I usually soften up some corn tortillas in a little bit of extra virgin olive oil on the stove, then put some of the meat mixture in and then top with cheese, sour cream and guacamole. This time, I just used the meat to make taco salads with because I had a bunch of lettuce in the fridge that was threatening to go bad on me. Since I was doing a taco salad, I added homemade ranch dressing, olives and crushed tortilla chips.
Egg Drop Soup
Egg Drop Soup
Ingredients:
4 c. chicken broth
1/8 tsp. ground ginger
2 green onions, chopped
1/4 tsp. salt
1 1/2 Tbsp. cornstarch
4 eggs
Directions:
Reserve about 1/2 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onion into the saucepan, and bring to a boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth, then slowly stir into broth.In a small bowl, beat the eggs together using a fork. Pour egg a little at a time SLOWLY into the boiling broth mixture. Egg should cook quickly. Serve immediately.
Ingredients:
4 c. chicken broth
1/8 tsp. ground ginger
2 green onions, chopped
1/4 tsp. salt
1 1/2 Tbsp. cornstarch
4 eggs
Directions:
Reserve about 1/2 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onion into the saucepan, and bring to a boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth, then slowly stir into broth.In a small bowl, beat the eggs together using a fork. Pour egg a little at a time SLOWLY into the boiling broth mixture. Egg should cook quickly. Serve immediately.
Chili Chicken Enchilada Soup
Chili Chicken Enchilada Soup.
Ingredients:
1 pound chicken breasts, cooked and diced or shredded
2 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
4 cups chicken broth
1 cup Masa Harina
3 cups water
3 cups enchilada sauce
16 ounces Velveeta, cubed
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon chili powder
Directions:
Melt butter in a large soup pot over medium-low heat. Saute onions and garlic until onions are tender, about 3 minutes. Add chicken broth. Combine Masa Harina with 2 cups water, and whisk until well-blended. Add to soup. Add remaining water, enchilada sauce, Velveeta, chicken and spices. Bring to a boil and simmer for 30 minutes, or until thick.
Personal Notes: Garnish (pick and choose from this list -- they're all great!):
tortilla chips,
crushed cheddar cheese, shredded
AND/OR:
salsa tomatoes,
sliced or diced avocado,
sliced or dicedpico de gallored onion,
diced green onions, diced
Ingredients:
1 pound chicken breasts, cooked and diced or shredded
2 tablespoons butter
1/2 cup diced onion
2 cloves garlic, minced
4 cups chicken broth
1 cup Masa Harina
3 cups water
3 cups enchilada sauce
16 ounces Velveeta, cubed
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon chili powder
Directions:
Melt butter in a large soup pot over medium-low heat. Saute onions and garlic until onions are tender, about 3 minutes. Add chicken broth. Combine Masa Harina with 2 cups water, and whisk until well-blended. Add to soup. Add remaining water, enchilada sauce, Velveeta, chicken and spices. Bring to a boil and simmer for 30 minutes, or until thick.
Personal Notes: Garnish (pick and choose from this list -- they're all great!):
tortilla chips,
crushed cheddar cheese, shredded
AND/OR:
salsa tomatoes,
sliced or diced avocado,
sliced or dicedpico de gallored onion,
diced green onions, diced
Subscribe to:
Posts (Atom)