Mexican Manicotti

This recipe comes from Taste of Home.  I have made it several times and it is a hit with the family.

INGREDIENTS:

1/2 pound uncooked ground beef
1 cup refried beans
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 uncooked manicotti shells
1 1/4 cups water
1 cup picante sauce
1 cup sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup shredded Monterey Jack Cheese

DIRECTIONS:

1. In a large bowl combine beef, beans, oregano, and cumin.  Stuff into manicotti shells; place in an ungreased 11x7 microwave safe dish.

2. In a small bowl, combine water and picante sauce; pour over shells.  Loosely cover dish, microwave on high for 3-4 minutes.  Turn shells with tongs.  Microwave 3-4 minutes longer; turn shells again.

3. Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish one half turn once.

4. Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese.  Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Orange Julius Recipe

Orange Julius

Author: Desiree at The 36th Avenue

Serves: 4

 

Ingredients

• 6 Oz Frozen orange juice concentrate
• 2 Cups of Milk
• 1 tsp Vanilla
• ¼th Cup Sugar
• 6 to 9 Ice Cubes

Instructions

1. In a blender, combine all of the ingredients. Blend until smooth. Pour into glasses and enjoy!

Like Hardee's Biscuts

Pink Lemonade Pound Cake

PINK LEMONADE POUND CAKE ⛄⛄
So pretty and EASY for Valentine Day Parties!

INGREDIENTS:
1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring, optional

GLAZE:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup powder sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Grease and flour one 10-inch tube pan or bundt pan.
3. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk in large mixing bowl.
4. Mix until smooth.
5. Pour the batter into the prepared pan.
6. Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
7. Remove from oven and prick cake all over with a fork.
8. Immediately pour lemonade glaze over top of cake.
9. Let cake stand in pan until almost cool.

LEMONADE GLAZE:
1. Combine the thawed frozen lemonade and the powder sugar.
2. Mix thoroughly and pour over still warm cake

Texas Roadhouse Butter

Cole Slaw

Lion House Quick Caramel Corn

This is a recipe for another one of the treats I gave neighbors this year.  It comes from the Lion House Christmas Cookbook.  It is Quick Caramel Corn.  Easy to make and very good.

 *Quick Caramel Corn* 
Ingredients:
2 gallons popped corn (1 cup unpopped) 
1/2 cup butter 2 cups packed brown sugar 
1/2 cup light corn syrup 
1 tablespoon water 
Pinch baking soda 

Directions:
Place popped corn in a large pan; set aside. Melt butter in saucepan. Add brown sugar, corn syrup, and water. Cook and stir until mixture reaches a hard boil. Add a pinch of baking soda. Remove from heat and pour over popcorn. Stir to coat thoroughly. Cool; then break into clusters. Store in covered container. Makes 12 to 18 servings. (Lion House Christmas, [Salt Lake City: Shadow Mountain, 2006], 136.)

Ooey Gooey Chex Mix (Christmas Crack)

I have this same recipe and made a bowl of this for Christmas.  My wife has threatened me if I ever make it again she is going to kill me.  It definitely crack because once you start you can't leave it alone.  This recipe comes from
the recipe critic.com

Ingredients

• 6 cups corn Chex Cereal
• 6 cups golden grahams cereal
• 2 cups coconut
• 2 cups sliced almonds
• 1 cup light corn syrup
• 1 cup sugar
• ¾ cup butter

Instructions

In a large bowl, mix Corn Chex cereal, golden grahams cereal, coconut, and almonds. Set aside.

1. In a medium saucepan over medium high heat, combine the corn syrup, sugar and butter. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.
2. Pour over the cereal mix and mix well until the cereal is coated. Spread on a cookie sheet to cool.

Chicken & Black Bean Casserole

This recipe comes from the web site of gardenmatter.com/

Ingredients

• 1 lg onion chopped
• 1 lg green pepper chopped
• 2 cloves of garlic chopped
• 1 (15 oz) bottle of chunky salsa
• 1 lg can (28 oz.) can of diced tomatoes
• 1 T. cumin
• 1 t salt
• 1 t black pepper
• 1 t red pepper flakes (optional)
• 1 lb boneless skinless chicken breasts chopped into bite sized pieces
• 2 cans of black beans drained and rinsed
• 1 package 8-10 count flour tortillas
• 4 cups shredded Mexican cheese

Instructions

1. Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
2. Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
3. Cut the tortillas in half.
4. Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
5. Sprinkle about 1/3 of the cheese on top of the tortilla layer.
6. Spoon half of the chicken and bean mixture on top.
7. Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
8. Finish with the remaining cheese.
9. Cover with foil and cook for 35 minutes in a 350 degree oven.
10. Serve with chopped lettuce, tomatoes and sour cream.

Peppermint Fudge

This recipe comes from a spicy perspective  It is one of two fudges I made this year.

Ingredients:

• 1 - 14 ounce can sweetened condensed milk
• 1 tablespoon butter + extra for buttering the dish
• 1 pound dark chocolate chips/chunks
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 cup Andes Peppermint Chuncks

Directions:

1. Grease a 8x8 or 8x11 bakibng dish.  Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
3. Pour the condensed milk and butter in the bowl and heat.
4. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
5. The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
6. Add both extracts and mix well.
7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Broken Glass Salad

This recipe is one of the first things I ever made, when I first started cooking.  It is now a staple for Thanksgiving and Christmas.


1/2 cup butter (melted)
1/4 cup sugar
1/4 teaspoon cinnamon
1 box vanilla wafers

Crush wafers.  Add sugar, cinnamon and melted butter.  Press 1/2 cookie mixture into the bottom of a 9x13 pan.

1-3 oz box red jello
1-3 oz box green jello
1 envelope Knox gelatin
1 15 oz can pineapple tidbits (drained, reserving juice)
1 pint whipping cream
1/2 cup sugar
1/2 cup chopped pecans

Set a 3 oz. box of red jello and a 3 oz box of green jello in 1 1/2 cups hot water in 9x13 pans. I set these first.  When set cut into small cubes. Make cookie mixture.  Dissolve 1 envelope of Knox gelatin in 1/4 cup cold water.  Stir in 1/4 cup hot pineapple juice.  Whip 1 pint whipping cream along with sugar.  Add Knox gelatin mixture.  Stir in jello's, pineapple, and nuts.  Pour over crumb mixture.  Top with balance of crumbs.

Easy Chocolate Drizzled Peppermint Rice Krispie Treats

5 candy canes, crushed (or peppermints if you don’t have candy canes)

This recipe comes from acultivatednest web site.  Some great things here.  I made this as part of my neighbor gift plate.  My wife loves Rice Krispie Treats and really enjoyed this one.



Ingredients
5-6 C. Kellogg’s Rice Krispies
1 10.5 oz package of Peppermint Marshmallows (check the seasonal section of your store)
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)

Directions
1. Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
2. While the marshmallows and butter are melting, line a 9×13 baking dish with parchment paper or spray with some non-stick cooking spray. This will help tremendously with sticking.
3. Once the marshmallows and butter have completely melted, pour in the Rice Krispie cereal and stir well coating all the Rice Krispies.
4. Quickly pour the mixture in the baking dish and press down. Evenly. This is where sandwich baggie #1 comes into play. I wore it like a glove and sprayed it with non-stick spray and then evenly pressed down on the Rice Krispie bars making them even in the pan.
5. Pour the chocolate chips into a small microwave safe dish and heat in 20 second increments, stirring every 20 seconds until melted. Remove from the microwave and let cool a few minutes.
Scoop the melted chocolate into sandwich baggie #2 and snip the corner of the baggie with the kitchen scissors.
6. Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. It doesn’t have to be perfect, I just criss-crossed and went back and forth.
7. Lastly, sprinkle with the crushed candy canes (or peppermints). They will stick on top of the melted chocolate.
8. Cut evenly into 24 squares. 2 squares = 1 serving. Store in an airtight container for 4-5 days.

Disneyland Monte Cristo

As you may or may not know, my family went to Disneyland without me last month due to a blood clot in my leg.  One of the things my daughter was looking forward to having at the park was the Monte Cristo Sandwich at the Blue Bayou Cafe, but due to time and may other factors she didn't get her sandwich.  I am putting a recipe on my blog just for her.  This recipe comes from the now defunct Disney Magazine.  It is printed on the web page titled "Theme Park Insider":   http://www.themeparkinsider.com/flume/201404/3982/


Disneyland's Blue Bayou Monte Cristo

Ingredients:

1 egg

1 3/4 c + 2 T water

1 3/4 c flour

3/4 t salt

1 t baking powder

8 slices thick, high quality white or egg bread (challah's the best)

4 slices ham

4 slices turkey

4 slices Swiss cheese

3 c canola oil

Powdered Sugar, for dusting

Directions:

Batter:

 Whisk egg and water in a mixing bowl until thoroughly combined. Then add flour, salt, and baking powder, whisking until smooth.

Sandwich:

Place one slice of ham, turkey and cheese on flour slices of bread, topping with remaining slices of bread.  Quarter each sandwich by slicing from corner to corner.

Cooking:

Heat oil in a skillet to 350 degrees.  Dip each quarter of sandwich into the batter, coating it completely, allowing excess to drip away.  Place each sandwich section in the oil and allow to cook for 3 minutes on each side.  Once fried on both sides, carefully remove the sandwich pieces and let sit to drain on paper towel-lined plate for a moment before dusting with powdered sugar.  Serve immediately.

Not Going To Change After All.................

I have decided to keep the individual pages for the time being.  So I will be posting here and hopfully adding a couple of new recipes each week.  Thanks for stopping by to look.

Blog Moving

This blog is being combined with my other blogs on one page.  Please go to:   http://ricksblogcollection.blogspot.com/  to continue following this blog.  My future Favorite Recipes with be published under the tab by the same name.

Thanks for taking a look at my new page.

Rick

Rainbow JELL-O Cubes

I made these jello cubes last Sunday for dinner with our kids and grandkids.  Everybody enjoyed it.  It waasn't hard to make, it just took a lot of time because of the wait between layers while they set up.  It comes from the blog: Mom On Time Out. http://www.momontimeout.com/2013/02/rainbow-jell-o-cubes/

Rainbow Jello Cubes

Ingredients
4 packages (3 oz. each) assorted flavors Jello
6 envelopes unflavored gelatin, divided
5 3/4 cups boiling water, divided
1 can (14 oz) sweetened condensed milk
1/4 cup cold water



Directions
1. Ina small bowl, combine one package flavored gelatin and one envelope unflavored gelatin.  Stir in one cup boiling water until dissolved.  Let mixture cool slightly for 3-5 minutes.
2. Pour mixture into a 13-in x 9-in dish coated with cooking spray.
3. Refrigerate until set but not firm, about 20 minutes.
4. In a small bowl, combine the condensed milk and 1 cup boiling water.
5. In another bowl, sprinkle two envelopes unflavored gelatin over cold water, let stand for 1 minute.  Stir in 3/4 cup boiling water.  Add to sweetened condensed milk mixture.
6. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer.  Refrigerate until set but not firm, about 25 minutes.
7. Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers.
8. Make sure to let the dissolved gelatin sit for a few minutes before spooning over previous layer.  This will keep the layers "pure".
9.Chill each layer until set but not firm before spooning the next layer on top.
10. Make final flavored gelatin and spoon over top.
11. Refrigerate for 2 hours after finishing last layer before cutting into 1-in squares.
12. Serve and enjoy!

Chewy No-Bake Cookies and Cream Treats

I promised the girls at my pulmonologists office a gooey chocolate treat and wanted to try this recipe.  It was a hit with them.  I also went to see my allergist to day and his office also got some.  There is a young lady working in the allergists office that doesn't like chocolate but decided these were pretty good.

This recipe comes from the recipe blog Bakergirl.  Her blog can be found at:  http://buddingbaketress.blogspot.com/2011/07/chewy-no-bake-cookies-cream-treats.html   Check it out.

Ingredients

1 16oz package of Oreo cookies
5 cups (1 bag) large marshmallows
4 Tbsp butter

Directions

Line an 8x8 inch baking dish with aluminum foil, allowing the foil to hang over the edges and set aside.

Place Oreo cookies in a food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes.  Remove  from microwave and pour in ground cookies.  Quickly stir to combine, then transfer to baking dish.

Allow to set for 10 to 15 minutes.  Remove bars from pan by foil edges.  Cut, serve and enjoy.

Raspberry Vanilla Jello Salad

Raspberry Vanilla Jello Salad


Jello is a favorite around this house.  I have not many recipes that were not a hit.  This recipe comes from the blog Butter With Side Of Bread.  http://www.butterwithasideofbread.com/2013/02/raspberry-vanilla-jello-salad.html

Ingredients:

1 lrg box instant vanilla pudding
32 oz contain vanilla yogurt
8 oz container Cool Whip(thawed)
1 pkg frozen raspberries

Directions

Combine pudding mix with vanilla yogurt.  Mix well.  Fold Cool Whip into pudding mixture.  Fold in raspberries.

Cherry Cheese Pie

  

Cherry Cheese Pie

I have been making this pie for a lot of years.  I think the recipe came from the back of the condensed milk can.  I have seen it on the graham cracker crust package and the cream cheese package.

Ingredients:

1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 9" graham cracker crust pie shell
1 21oz can cherry pie filling

Directions

Beat the cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into pie shell and chill 4 hours.  Top with cherry pie filling and serve.

Peanut Butter Mississippi Mud Bars

This recipe comes from Debbi Fields' Great American Desserts.  Lots of chocolate in an 8x8 pan.  Love it.

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly-packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, room temp
1 tablespoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coursely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coursely chopped and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted and divided into two 1/2 cup portions

Instructions:

Preheat oven to 325 degrees.  Butter the baking pan, line it with aluminum foil, and butter the foil.

Put the butter and sugar in a large bowl and blend until smooth using an electric mixer on medium speed.  Beat in the peanut butter until smooth.

Stir in the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

In a small bowl, whisk together the flour, baking soda, and salt.  Add to the butter mixture and combine well.

Stir in 1 portion each of the white and semisweet chocolates and combine.  Add one portion of the pecans and mix until combined.

Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until the center is soft but no longer runny.  Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top.  Cover the pan with aluminum foil and set aside to let the chocolates melt.

When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect.  Sprinkle the remaining pecans over the top.  Let the bars cool completely in the pan on a wire rack.

To serve, cut into 2-inch and arrange on a serving plate.