This recipe came from: http://www.favfamilyrecipes.com/. I made it last night and my wife loved it. My daughter stopped by today and had two bowls of it. I will definitely make this again. I added two cans of black beans to it.
Ingredients:
3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avocado
Directions:
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream.
Wednesday, November 24, 2010
Tuesday, November 9, 2010
Cranberry Cinnamon Chip Bars
This recipe comes from the blog called Our Bets Bites. These two ladies have a great blog with killer recipes. Check it out at http://www.ourbestbites.com/. You will be glad you did. I made these bars today for my wife to take to meeting tonight and I have to admit I did not wait for them to cool. Once I sampled them I couldn't stay out of them.
Ingredients
1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries
Directions
Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.
Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.
Oatmeal Cinnamon Chips Cookies
http://www.hersheys.com/recipes/ for more great recipes.
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins
Directions:
1. Heat oven to 350°F.
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
Sunday, November 7, 2010
Lion House Rice Pudding
Guess where this one is from.
Ingredients
1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt
2 c cooked white rice
1/2 c raisins
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract
Directions
Scald milks together in a medium to large saucepan.
Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.
Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.
Remove from heat. Add vanilla and spices. Serve warm or cold.
Ingredients
1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt
2 c cooked white rice
1/2 c raisins
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract
Directions
Scald milks together in a medium to large saucepan.
Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.
Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.
Remove from heat. Add vanilla and spices. Serve warm or cold.
Rice Pilaf
Another one from the Lion House Cookbook.
Ingedients
2 tbsp butter
1 cup uncooked rice
1/4 cup minced onion
1/3 cup minced celery
3 cups hot chicken broth
2 tbsp chopped parsley
1/4 cup slivered almonds
Directions
Melt butter in hot frying pan. Add rice, onion and celery, stir and cook until slightly brown. Add chicken broth. Cover and simmer on lot heat until moisture has been absorbed and rice is tender. Add parsley and slivered almonds just before serving. Makes 8 half cup servings.
Ingedients
2 tbsp butter
1 cup uncooked rice
1/4 cup minced onion
1/3 cup minced celery
3 cups hot chicken broth
2 tbsp chopped parsley
1/4 cup slivered almonds
Directions
Melt butter in hot frying pan. Add rice, onion and celery, stir and cook until slightly brown. Add chicken broth. Cover and simmer on lot heat until moisture has been absorbed and rice is tender. Add parsley and slivered almonds just before serving. Makes 8 half cup servings.
Simmered Tuscan Chicken
This recipe comes from my mother-in-law. She was a great cook. I inherited her recipe box and recipe book when she passed away. What a treasure.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Ingredients
1 lb skinless and boneless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 Tbls olive oil
4 med potatoes, cut into 1/2 in cubes
1 med red bell pepper, diced
1 lb fresh or frozen cut green beans
1 jar (27 oz) Ragu Old World Style pasta sauce
1 tsp diced basil
Salt
Pepper
Directions
In a dutch oven, saute chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and red peppers, continue to cook about 5 minutes, stirring occasionally. Add the sauce, basil and green beans. Salt and pepper to taste. Bring to a boil. Reduce heat to medium, cover and simmer about 35 minutes or until chicken is cooked and potatoes are tender.
Friday, November 5, 2010
Lion House Rolls
Today must be Lion House recipe day. These rolls are to die for. The recipe is from the Lion House Cookbook. It is also on the internet.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Lion House Pumpkin Bread
As you can tell this recipe is from the Lion House Cookbook. The food from the Lion House is out of this world. Cookbooks an be purchased from Deseret Book at http://deseretbook.com/. They are worth adding to your collection. To find out more about the Lion House click this link http://www.utah.com/mormon/lion_house.htm.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
Ingredients
1 and 1/3 cups vegetable oil
5 eggs
1 16-oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. baking soda
1 3-oz. packages instant vanilla pudding mix
1 cup chopped nuts
Directions
Preheat the oven to 350 degrees. Combine oil, eggs, and pumpkin into a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour onto a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.
Sunday, October 24, 2010
Chocolate Chip Cookies
I got this recipe from a friend of my wife's by the name of Annie Walden. These are probably the best Choclate Chip cookies I have ever had. This recipe makes 24 cookies with my cookie scoop, which is a little larger than a teaspoon.
Ingredients
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips
Directions
1. Mix dry ingredients (flour, oats,soda, powder and salt). Set aside.
2. Mix softened butter, sugars, peanut butter on medium speed.
3. Add egg and vanilla to butter mixture.
4. Combine dry ingredients with butter mixture.
5. Add chocolate chips. Drop by teaspoon onto ungresaed cookie sheet.
6. Bake at 375 degrees for 10-12 minutes
Ingredients
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips
Directions
1. Mix dry ingredients (flour, oats,soda, powder and salt). Set aside.
2. Mix softened butter, sugars, peanut butter on medium speed.
3. Add egg and vanilla to butter mixture.
4. Combine dry ingredients with butter mixture.
5. Add chocolate chips. Drop by teaspoon onto ungresaed cookie sheet.
6. Bake at 375 degrees for 10-12 minutes
Mexican Beef Skillet
I made this the other night for dinner. We liked better as a left over, but either fresh or left over it is good.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Friday, October 8, 2010
Pigs In A Blanket (Cresent Dogs)
We were at my mom and dads house a short time ago and my mom made a pig in the blanket for my grandson. This brought back memories of when I was small and mom would make a bunch of these and we would go to the drive in movie as a family. We would also take along popcorn and as my dad called it swamp water. Swamp water was a mix of purple and green kool aid and lemonade. It made for great times.
The recipe come from the Pillsbury site.
Ingredients
The recipe come from the Pillsbury site.
Ingredients
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) cresent rolls
Directions
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
Sunday, August 22, 2010
Lemon Meringue Pie
Ingredients
1 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar
Directions
Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.
Lion's Den Dip
This recipe comes from a restaruant that was located in out town. It closed down about a year ago and was a sad day. It was done in an old english theme. When you ordered you got the whole meal. From appetizer to dessert. They served this dip with carrots, celery, radishes and zucchini.
Ingedients
8 Tablespoons chopped spinach
4 Tablespoons frozen chives
1/2 cup sour cream
1/2 cup mayonnaise
salt, pepper and accent to taste
Directions
Mix well in a blender or by hand. Refrigerate 24 hours before serving.
Ingedients
8 Tablespoons chopped spinach
4 Tablespoons frozen chives
1/2 cup sour cream
1/2 cup mayonnaise
salt, pepper and accent to taste
Directions
Mix well in a blender or by hand. Refrigerate 24 hours before serving.
Cherry Chocolate Ice Cream
I got this recipe from my dad. I am not sure where it came from, but it is good.
Ingredients
3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 10 oz. jar maraschino cherries, drained and chopped
3 1.05 oz. bars milk chocolate, chopped
1 Tablespoon vanilla
Directions
In large bowl combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. Makes about 3 quarts.
Ingredients
3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 10 oz. jar maraschino cherries, drained and chopped
3 1.05 oz. bars milk chocolate, chopped
1 Tablespoon vanilla
Directions
In large bowl combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. Makes about 3 quarts.
Saturday, August 14, 2010
Healthy Tex Mex Pizza
I got this recipe from the Sept. 2009 Ladies Home Journal Magazine. I added chicken and olives to the ones I made. Vickie said this is a keeper, but put less filling on each tortilla so she could have more tortillas.
Ingredients
4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro
Directions
Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.
Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.
Ingredients
4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro
Directions
Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.
Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.
Sunday, July 25, 2010
La Bamba Casserole
This recipe comes from Cooking Light Magazine. My family loves it.
Ingredients
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
Directions
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Ingredients
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
Directions
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Cowboy Caviar
This is a great recipe for a new appetizer or dip. It comes from Sunset Magazine, along with several other places.
Ingredients
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Salt
1 bag tortilla chips
Directions
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer
Ingredients
2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Salt
1 bag tortilla chips
Directions
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer
Sunday, July 11, 2010
Cheesy Potato Soup
I am not sure where this recipe comes from, but I love it.
Ingredients
4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley
Directions
Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.
Ingredients
4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley
Directions
Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.
Grandma Longs Corn Chowder
This recipe comes from my mom. It is very good.
Ingredients
1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste
Directions
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.
Ingredients
1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste
Directions
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.
Snickerdoodle Cheerio Cookies
This recipe came from Noble Pig. http://noblepig.com/ I made these tonight. I thought they were pretty good but Vickie wasn't to sure, but then I like Cherrio's.
Ingredients
1 cup all purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1-3/4 cups Honey Nut Cheerios
For cinnamon-sugar:
1/4 cup sugar
1 teaspoon cinnamon
Directions
Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
Beat butter and both sugars together on medium speed for about 2 minutes. Add in the egg and vanilla beat for an additional minute. Turn the mixer to low and slowly add in the dry ingredients until well blended. Fold in cheerios.
Chill the dough for 2 hours, as dough will be too soft to roll in sugar without chilling. Once chilled, roll dough into balls and roll in cinnamon sugar mixture. Bake for 12-14 minutes in a 375o F oven (let them sit on the cookie sheet for at least 5 minutes before moving cookies to a cooling rack).
It made about two dozen.
Friday, July 9, 2010
Hawaiian Haystacks
The first time I had these haytacks was in 1973, while I was on my mission. There are all kinds of recipes on hte net. Here is mine.
Ingredients
2 or 3 chicken breasts cooked and cut into small chunks
1 can cream of chicken soup
1 cup of milk or chicken broth
3-4 cups steamed rice/ any kind you like
Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
grated cheese
slivered almonds
frozen peas (thawed)
shredded coconut
maraschino cherries
salt & pepper to taste
Directions
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.
Ingredients
2 or 3 chicken breasts cooked and cut into small chunks
1 can cream of chicken soup
1 cup of milk or chicken broth
3-4 cups steamed rice/ any kind you like
Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
grated cheese
slivered almonds
frozen peas (thawed)
shredded coconut
maraschino cherries
salt & pepper to taste
Directions
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.
Hearty Sausage Supper
I am not sure where I got this reciepe, but I know it is on Cooks.oc. http://www.cooks.com/ It is another quick and easy recipe.
Ingredients
1 lb. fully cooked bratwurst, cut into 1 inch to 1 1/2 inch pieces
8 to 9 (1 lbs) new red potatoes, quartered
4 med. carrots, sliced into 1/2 inch pieces
1/2 c. water
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
Directions
In large skillet, combine bratwurst, potatoes, carrots, water and pepper. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes or until vegetables are crisp and tender. Stir in lemon juice, sprinkle with parsley. 4 servings.
Ingredients
1 lb. fully cooked bratwurst, cut into 1 inch to 1 1/2 inch pieces
8 to 9 (1 lbs) new red potatoes, quartered
4 med. carrots, sliced into 1/2 inch pieces
1/2 c. water
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley
Directions
In large skillet, combine bratwurst, potatoes, carrots, water and pepper. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes or until vegetables are crisp and tender. Stir in lemon juice, sprinkle with parsley. 4 servings.
No-Cook Coconut Pie
This is another recipe from Taste of Home. http://www.tasteofhome.com/ I have subscribed to the magazine for a number of years. The recipes are the type of food I like to cook. This pie is very good and easy.
Ingredients
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
Directions
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.
Ingredients
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
Directions
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.
Fiesta Corn Quesadillas
This recipe comes from Del Monte Foods. http://recipes.delmonte.com/ I have made these a couple of times and my family enjoys them.
Ingredients
1 can (15.25 oz.) Whole Kernel Corn, drained
2 cups shredded cheddar or Monterey Jack cheese
¼ cup chunky salsa
1 Tablespoon chopped cilantro (optional)
4 7-8 inch flour tortillas
Directions
Mix ingredients and spread over half of each tortilla. Fold tortillas in half, pressing gently. Cook in skillet over medium heat 1 minute per side or until lightly browned. Serve with additional salsa. Can add sliced olives and diced cooked chicken to corn mixture.
Ingredients
1 can (15.25 oz.) Whole Kernel Corn, drained
2 cups shredded cheddar or Monterey Jack cheese
¼ cup chunky salsa
1 Tablespoon chopped cilantro (optional)
4 7-8 inch flour tortillas
Directions
Mix ingredients and spread over half of each tortilla. Fold tortillas in half, pressing gently. Cook in skillet over medium heat 1 minute per side or until lightly browned. Serve with additional salsa. Can add sliced olives and diced cooked chicken to corn mixture.
Carrot Cake
If yo like carrot cake, this one is very good. It is another recipe from Vickie's friend Becky. Anything from Becky is worth making. This is probably Vickie's favorite cake.
Ingredients
1 cup Crisco oil
2 cups sugar
3 eggs
2 cups grated carrots
2 cups flour
1 cup chopped walnuts or pecans
1 cup crushed pineapple, drained
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
Directions
Beat together the eggs, oil, sugar and vanilla. Stir in carrots and pineapple. Stir in dry ingredients, which have been sifted together. Mix well. Bake at 350 degrees in a 9x13, greased and floured pan. (may also be baked in a 10 inch bundt pan or two 10 inch can pans) Bake 35-45 minutes or until done. Cool thoroughly. Frost with cream cheese frosting.
Cream Cheese Frosting
½ to ¾ of a two pound bag of powdered sugar
1 8 ounce cream cheese, softened
1 stick butter or real margarine, softened
Cream butter and cream cheese together. Gradually add powdered sugar. Beat until smooth. Add 1 to 2 Tablespoons of milk or cream if frosting is too thick to spread easily.
Ingredients
1 cup Crisco oil
2 cups sugar
3 eggs
2 cups grated carrots
2 cups flour
1 cup chopped walnuts or pecans
1 cup crushed pineapple, drained
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
Directions
Beat together the eggs, oil, sugar and vanilla. Stir in carrots and pineapple. Stir in dry ingredients, which have been sifted together. Mix well. Bake at 350 degrees in a 9x13, greased and floured pan. (may also be baked in a 10 inch bundt pan or two 10 inch can pans) Bake 35-45 minutes or until done. Cool thoroughly. Frost with cream cheese frosting.
Cream Cheese Frosting
½ to ¾ of a two pound bag of powdered sugar
1 8 ounce cream cheese, softened
1 stick butter or real margarine, softened
Cream butter and cream cheese together. Gradually add powdered sugar. Beat until smooth. Add 1 to 2 Tablespoons of milk or cream if frosting is too thick to spread easily.
Chocolate Stuffed Sticky Bundt
If you like chocolate you will like this one. It also comes from the Rhodes Bread web site. http://www.rhodesbread.com/ Ihave made this one a couple of times. A litle work but worth it.
Ingredients
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Dircetions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Ingredients
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Dircetions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Butterscotch Bubbleloaf
This recipe comes from http://www.rhodesbread.com/. This is the Rhodes bread web site. In our family it is called Butterscoth Pull Apart and is a family favorite.
Ingredients
24 Rhodes™ Dinner Rolls
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Directions
Arrange frozen rolls in sprayed bundt pan. Sprinkle pudding mixbrown sugar and pecans over the top. Heat butter until butter is melted. Pour over rolls. Cover with dish towel. Let rise until double in size or even with top of bundt pan. (I usually let it rise overnite and bake in the morning) Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Ingredients
24 Rhodes™ Dinner Rolls
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Directions
Arrange frozen rolls in sprayed bundt pan. Sprinkle pudding mixbrown sugar and pecans over the top. Heat butter until butter is melted. Pour over rolls. Cover with dish towel. Let rise until double in size or even with top of bundt pan. (I usually let it rise overnite and bake in the morning) Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Monday, July 5, 2010
Chicken Salad
This recipe comes from a friend ours by the name of Sandy Lawrence.
Ingredients
2 cups chopped, cooked chicken breasts
2 cups cooked rice
¾ cup chopped celery
Chopped green onion to taste
1 cup seedless grapes
½ cup toasted silvered almonds
1 Tablespoon lemon juice
1 Tablespoon sugar
Directions
Mix thoroughly. Salt and pepper to taste.
In a separate bowl mix ½-3/4 cup mayonnaise with enough milk to make soupy mixture. Mix with salad.
Add 1 can mandarin oranges. Toss gently
Ingredients
2 cups chopped, cooked chicken breasts
2 cups cooked rice
¾ cup chopped celery
Chopped green onion to taste
1 cup seedless grapes
½ cup toasted silvered almonds
1 Tablespoon lemon juice
1 Tablespoon sugar
Directions
Mix thoroughly. Salt and pepper to taste.
In a separate bowl mix ½-3/4 cup mayonnaise with enough milk to make soupy mixture. Mix with salad.
Add 1 can mandarin oranges. Toss gently
Sunday, July 4, 2010
Sunshine Salad
I believe this recipe came from Taste of Home Magazine. Taste of Home is a great magazine filled with good, homestyle recipes.
Ingredients
1 3 ounce package lemon Jell-O
1 cup boiling water
1 8 ounce can crushed pineapple (drained)
1/3 cup orange juice concentrate
1 11 ounce can mandarin oranges
Directions
In a bowl, dissolve gelatin in boiling water. Add enough water to pineapple juice to make one cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a four cup mold or glass bowl. Chill until set.
Ingredients
1 3 ounce package lemon Jell-O
1 cup boiling water
1 8 ounce can crushed pineapple (drained)
1/3 cup orange juice concentrate
1 11 ounce can mandarin oranges
Directions
In a bowl, dissolve gelatin in boiling water. Add enough water to pineapple juice to make one cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a four cup mold or glass bowl. Chill until set.
Fruit Salad Dressing
Since it is July and there is an abundance of fresh fruit, I thought I would include this recipe. It is from my mother. She taught me how to cook when I was very young and at one point said she would put me up against any woman she knew. Thanks mom.
Ingredients
1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream
Directions
Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.
Before serving, whip cream and add. Serve as topping for fresh fruit salads.
Ingredients
1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream
Directions
Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.
Before serving, whip cream and add. Serve as topping for fresh fruit salads.
Becky's Tortilla Chip Casserole
This is another recipe from Vickie's friend Becky. It is a great way to use up your stale tortilla chips.
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Pecan Brittle (or peanut)
This recipe comes from a very good friend of Vickie's, Becky Foulger. Vickie and Becky worked together at Qwest. Becky is a great cook and turns out awsome food. If you want a very good brittle recipe this is it.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Pork and Bean Casserole
When Vickie and I were first married(over 35 years ago), we were in a college branch. The Relief Society put together a cookbook of favorite, inexpensive recipes. This recipe was submitted by one of the sisters and has become one of our favorites.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Cathi's Taco Soup
This recipe comes from my daughter Cathi. Easy and very good. She loves to share it with us when she makes it.
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Raspberry Tapioca Salad
This recipe comes from some very special friends. When we lived in Ogden in the early 1980's, they babysat Cathi and Dave was our Bishop. When we moved back to Ogden in the 1990's we ended up back in the ward with Dave and Jean. They are special friends and we love them dearly. Vickie does not like tapioca but loves this salad.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Cinnamon Candied Apples
This recipe comes from our Bishop's wife. She made this when they had us in their home for dinner. They are very good, especially if they sit in the fridge for a couple of days.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
Sunday, June 27, 2010
Grape Jelly Meatballs
This recipe came from Cooks.com. The first time we made ths recipe Vickie wasn't to sure because of the grape jelly/chili sauce mixture. I assured her it woould be good. When they were done she decided they were okay. We did this in a crock pot for a church activity.
Ingredients
2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)
Directions
Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.
Ingredients
2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)
Directions
Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.
Mary Paul's Blueberry Salad
This recipe comes from Vickie's friend Mary Paul. Vickie and Mary have been friends for years and they were roomates before Vickie and I got married.
Ingredients
2 3 ounce packages concord grape Jell-O
2 cups boiling water
1 #2 can crushed pineapple (undrained)
1 can blueberry pie filling
Directions
Mix and chill in fridge until set.
Top with:
1 8 ounce package cream cheese
½ cup sugar
1 teaspoon vanilla
1 pint sour cream
Combine and spread over Jell-O. Top with ½ cup chopped nuts.
Ingredients
2 3 ounce packages concord grape Jell-O
2 cups boiling water
1 #2 can crushed pineapple (undrained)
1 can blueberry pie filling
Directions
Mix and chill in fridge until set.
Top with:
1 8 ounce package cream cheese
½ cup sugar
1 teaspoon vanilla
1 pint sour cream
Combine and spread over Jell-O. Top with ½ cup chopped nuts.
Texas Roadhouse Cinnamon Butter
Vickie loves the rolls and cinnamon butter at Texas Roadhouse. No wonder their cinnamon butter is so good. This recipe is one of several on the internet.
Ingredients
2 Sticks Butter Softened
1/3 cup Condensed Milk (chilled)
1/2 tsp Corn Syrup
3/4 to 1 tsp Cinnamon (to taste)
Directions
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder may be stored in refrigerator.
Ingredients
2 Sticks Butter Softened
1/3 cup Condensed Milk (chilled)
1/2 tsp Corn Syrup
3/4 to 1 tsp Cinnamon (to taste)
Directions
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder may be stored in refrigerator.
Raspberry Cake
My mom sent me this recipe today. She got it from kraftrecipes.com. She mixed 2 cups of raspberries with 3 cups of rhubarb. When my dad came in from mowing the lawn and had piece of the cake, he said "this is my new favorite cake". This is a good testimonial as to the taste.
Ingredients
5 cups fresh raspberries (I used about two cups of raspberries and about three of rhubarb, only because that's what I had.)
1 cup sugar
1 3-oz pkg strawberry jello
3 cups mini marshmallows
1 white cake mix (two-layer size)
2 cups thawed Coolwhip
Directions
Heat oven to 350'. Grease 13x9" pan. Spread raspberries (and/or rhubarb) in bottom of pan. Sprinkle evenly with sugar and dry jello. Cover with marshmallows.
Prepare cake mix as directed on package; pour over marshmallows.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool. Frost with Coolwhip.
JELL-O Magic Mousse
This recipe came from kraftrecipes.com. I have made it sevral times. We like jello in our house and this is an easy twist on it.
Ingredients
3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
Directions
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)
POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
REFRIGERATE 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.
Lasagna
This recipe came from an old cookbook put out by Mt. Fuel Gas Company years ago. Vickie got the recipe from her mother. If we want to make sure Cathi and Shawn will come to dinner, we tell them we are making lasagna.
Ingredients
½ lb ground beef
1 ½ tsp basil
½ clove garlic, minced
1 tsp salt
1 ½ tsp parsley flakes
1 ¼ cup canned tomatoes
1/3 cup tomato paste
Directions
Simmer uncovered 1 hour stirring occasionally (or cook 20 minutes at 70% power in a microwave). Cook 10 lasagna noodles in boiling salted water until tender. Drain and wash in cold water.
Combine 12 ounces large curd cottage cheese, 1 beaten egg, ¼ tsp pepper, 1 Tbsp parsley flakes, ¼ cup parmesan cheese. Slice ½ pound mozzarella cheese. Place ½ noodles in baking dish, spread ½ cottage cheese mixture, ½ meat, repeat, ½ mozzarella cheese. Bake at 375 degrees for 30 minutes uncovered. You can double the recipe and freeze one before baking.
Ingredients
½ lb ground beef
1 ½ tsp basil
½ clove garlic, minced
1 tsp salt
1 ½ tsp parsley flakes
1 ¼ cup canned tomatoes
1/3 cup tomato paste
Directions
Simmer uncovered 1 hour stirring occasionally (or cook 20 minutes at 70% power in a microwave). Cook 10 lasagna noodles in boiling salted water until tender. Drain and wash in cold water.
Combine 12 ounces large curd cottage cheese, 1 beaten egg, ¼ tsp pepper, 1 Tbsp parsley flakes, ¼ cup parmesan cheese. Slice ½ pound mozzarella cheese. Place ½ noodles in baking dish, spread ½ cottage cheese mixture, ½ meat, repeat, ½ mozzarella cheese. Bake at 375 degrees for 30 minutes uncovered. You can double the recipe and freeze one before baking.
Donna's Chili Cheese
This recipe came from my mom's sister Donna. It is very good.
Ingredients
1 16 ounce can beanless chili
1 8 ounce cream cheese
Directions
Heat together and serve with tortilla chips.
Ingredients
1 16 ounce can beanless chili
1 8 ounce cream cheese
Directions
Heat together and serve with tortilla chips.
Cookie Salad
This recipe came from a good friend of mine, Jill Davis. It is very good.
Ingredients
1 large pkg instant vanilla pudding
1 20 oz. can crushed pineapple
1 can mandarin oranges
1 cup buttermilk
1 8 oz. Cool Whip
pkg. Keebler Fudge Stripe Cookies
Directions
Drain fruit. In large bowl, mix 1st 4 ingredients together, then add Cool Whip. Top salad with crushed cookies. (I put them in a plastic bad and crush them with my rolling pin). It's fun! Refrigerate.
Ingredients
1 large pkg instant vanilla pudding
1 20 oz. can crushed pineapple
1 can mandarin oranges
1 cup buttermilk
1 8 oz. Cool Whip
pkg. Keebler Fudge Stripe Cookies
Directions
Drain fruit. In large bowl, mix 1st 4 ingredients together, then add Cool Whip. Top salad with crushed cookies. (I put them in a plastic bad and crush them with my rolling pin). It's fun! Refrigerate.
Chicken and Red Bean Enchiladas
This recipe came from the internet. Very good.
Ingredients
2 cups shredded rotisserie chicken ( I used chredded chicken breasts)
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
Optional garnish:
chopped fresh cilantro
hot red pepper sauce
Directions
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately
Ingredients
2 cups shredded rotisserie chicken ( I used chredded chicken breasts)
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
Optional garnish:
chopped fresh cilantro
hot red pepper sauce
Directions
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately
Salsa
I got this recipe from my mom and it is our favorite. Everytime I take this salsa somewhere I am asked for the recipe. I even had a friend call me and tell me he need the reipce because his wife, who was pregnant at the time, was craving Rick's salsa and chips.
Ingredients
1 large can stewed tomatoes (cut up)
1 4 ounce can diced green chilies
1 bunch green onions (chopped)
1 tablespoon sugar
½ teaspoon salt
1/4 teaspoon pepper
Directions
Mix and allow to mellow at least one hour. Serve at room temp. Store in fridge.
Ingredients
1 large can stewed tomatoes (cut up)
1 4 ounce can diced green chilies
1 bunch green onions (chopped)
1 tablespoon sugar
½ teaspoon salt
1/4 teaspoon pepper
Directions
Mix and allow to mellow at least one hour. Serve at room temp. Store in fridge.
Non-alcholic Drinks
These recipes came from a friend of mine that used to work in a mexican restaurant in Ogden. The restaurant in no longer in business.
PINA COLADA
1/4 cup lime juice
1/2 cup sugar water
1/3 cup pina colda mix
ice
flavoring
Mix in blender. Serve.
MARGARITA
1/3 cup lime juice
1/3 cup sweet and sour
2/3 cup sugar water
ice
flavoring
Mix in blender. Serve.
DAQAURI
2 scoops ice cream
1/4 cup sugar water
1/4 cup sweet and sour
Mix in blender. Serve.
The flavoring can be any thing you like. I use and 1/2 sugar, half water simple syrup.
PINA COLADA
1/4 cup lime juice
1/2 cup sugar water
1/3 cup pina colda mix
ice
flavoring
Mix in blender. Serve.
MARGARITA
1/3 cup lime juice
1/3 cup sweet and sour
2/3 cup sugar water
ice
flavoring
Mix in blender. Serve.
DAQAURI
2 scoops ice cream
1/4 cup sugar water
1/4 cup sweet and sour
Mix in blender. Serve.
The flavoring can be any thing you like. I use and 1/2 sugar, half water simple syrup.
Texas Roadhouse Rolls
I found this recipe on the internet. From the trainer for all the bakers of the Texas Roadhouse chain (so they say).
Ingredients
1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
6-8 cups all purpose flour --
2 whole eggs
2 tsp. salt
Directions
Soften yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)
Ingredients
1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
6-8 cups all purpose flour --
2 whole eggs
2 tsp. salt
Directions
Soften yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)
Frito Salad
Here is another Frito recipe. This one came from Glenda Clawson.. the Clawson family was in our ward for a short. Vickie says she learned a great deal from Glenda.
Ingredients
2 cans corn
2 cans black beans
2 medium tomatoes
½ yellow onion
1 bunch cilantro
2 cups mayonnaise
2 bags chili cheese fritos
Directions
Chop veggies. Drain corn and beans. Stir together. Add mayonnaise. Add chips right before eating.
Ingredients
2 cans corn
2 cans black beans
2 medium tomatoes
½ yellow onion
1 bunch cilantro
2 cups mayonnaise
2 bags chili cheese fritos
Directions
Chop veggies. Drain corn and beans. Stir together. Add mayonnaise. Add chips right before eating.
Frito Pie
This is quick and easy and a favorite of ours. There are lots of variations of this reipce on the net.
Ingredients
big bag of fritos
2 large cans of chlii with beans
shredded cheese
shredded lettuce
diced tomatoes
diced onions
sliced olives
sour cream
salsa
Directions
Place a layer of Fritos on a plate. Top with chili. Followed by cheese, lettuce, tomatoes, onions, olives, sour cream and salsa.
Enjoy
Ingredients
big bag of fritos
2 large cans of chlii with beans
shredded cheese
shredded lettuce
diced tomatoes
diced onions
sliced olives
sour cream
salsa
Directions
Place a layer of Fritos on a plate. Top with chili. Followed by cheese, lettuce, tomatoes, onions, olives, sour cream and salsa.
Enjoy
Monster Cookies
This recipe came from my daughters friend Mary. They are very good, in fact Cathi made some last night and shared them with us.
Ingredients
2 cups sugar
1 lb. brown sugar (2 1/4 c.)
1/2 lb. butter (softened)
6 eggs
4 tsp soda
1/2 Tbls white Karo
1 Tbls vanilla
1 Tbls vanilla
3 cups Peanut Butter (24 oz)
9 c. oats
1 midsize pkg. M&M's
1-12 oz. pkg. chocolate chips
Directions
Pre heat oven to 350 degrees. Cream together sugars, butter and eggs. Add soda, Karo, vnilla and peanut butter. Mix again. Stir in oats, M&M's and chocolate chips. Drop by spoon on to cookie sheet and bake for 11 minutes.
This makes like 12 dozen
Thursday, June 24, 2010
Olive Garden Pasta E Fagioli Soup
Another copy cat recipe from the internet, but we love Olive Garden Pasta E Fagioli Soup. Enjoy.
Ingredients
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Directions
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Ingredients
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Directions
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Chicken Enchilada Soup
This is a copy cat recipe of the Chicken Enchilada Soup served at Chili's. The recipe is from the internet. Vickie loves Chili's Chicken Enchilada Soup. In fact when she worked in Salt Lkae city and worked overtime on Friday nights I would stop and get her a bowl of this soup for dinner. One Friday night in December I went dressed as Santa after working Santa's Castle in the Ogden City Christmas village and they gave me a free bag of chips with salsa. Enjoy.
Ingredients
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt 1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Top with sour cream, crisp tortilla strips, green onions, etc.
Ingredients
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt 1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Top with sour cream, crisp tortilla strips, green onions, etc.
Pumpkin Jello
I made this jello and Vickie did not like it, but the she does not like the texyure of pumpkin. Several people turned up their noses but when they tried they liked it. The recipe is from nikibone.com/recipe.
Ingredients
3 ounce package lemon Jello
1 cup hot water
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped pecans
Directions
Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.
Ingredients
3 ounce package lemon Jello
1 cup hot water
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped pecans
Directions
Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.
Funeral Potatoes
This is an old stand by at our house. It is loved by all.
Ingredients
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted
Directions
Grease 9x13 baking dish and preheat oven to 350. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter. Gently fold hash browns into mixture. Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
Ingredients
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted
Directions
Grease 9x13 baking dish and preheat oven to 350. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter. Gently fold hash browns into mixture. Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
Strawberry Pretzel Jello
This is a favorite recipe of our family. My sister-in-law makes this for family get togthers at her house. My son-in-law makes this quite often also.
Ingredients
2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water
Directions
Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.
Ingredients
2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water
Directions
Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.
Monday, June 21, 2010
Red Lobster Cheddar Bay Biscuits
This recipe came from recipezar.com. They taste like the real thing.
Ingredients
2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
Directions
Heat oven to 450. Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick. Cut biscuits, and place on an ungreased pan. Melt butter and spices together.
Brush the biscuits with the butter and bake for 8 to 10 minutes.
Sunday, June 20, 2010
Blackberry Ice Cream
My dad made this ice cream yesterday and is was very good. The pudding gave it an intresting flavor. The recipe is from aliciasrecipes.com.
Ingredients
1 (3 oz.) pkg. blackberry jello
1/2 c. boiling water
1 (16 oz.) pkg. frozen unsweetened blackberries (thawed)
2 eggs
1 qt. milk
1 c. whipping cream
1 (3-3/4 oz.) pkg. instant vanilla pudding
1 1/4 c. sugar
1/4 tsp. salt
2 tsp vanilla
Directions
Dissolve jello in boiling water in freezer canister. Beat eggs with 1 cup milk. Add remaining ingredients and stir until mixed. Add milk to fill up to the fill line on your freezer. Freeze as you would any other homemade ice cream. Yield 2-1/2 quarts.
Cafe Rio Style Salads
This post is based on salads from a local favorite restaurant named Cafe Rio. These recipes came from the internet and friends. Cafe Rio is one of our favorite places to eat. My daughter has a friend that has a son named Lucas. When Lucas was small he and his family would meet my daughter and son-in-law at Cafe Rio all the time and he called my daughter Aunt Cafe Rio. Enjoy.
Sweet Pork
Ingredients
3-5 lbs or boneless pork loin or shoulder
1 c. Dr. Pepper
1 1/2 brown sugar
3 - 8oz. cans tomato sauce
3 - 8oz cans "El Pato" brand Mexican style tomato sauce
Directions
Put everything into the crock pot and simmer around 6 hours.
Shred pork, return to pot, and simmer 2 more hours.
Chicken
Ingredients
5 lbs of boneless chicken (approx.)
1 small zesty Italian dressing
1 T chili powder
1 t cumin
3 cloves garlic
Direcitons
Add all to crock pot. Cook on low 5-7 hours. Shred and let sit in
juices until serving.
Lime Rice
Ingredients
2 T butter
1 yellow onion
4 cloves garlic
6 2/3 c. water
8 t chicken bouillon
1 bunch cilantro
2 t cumin
2 small cans diced chilies
1 T lime juice
1 t salt
3 c long grain rice
Directions
In a small saucepan, saute butter, onion, & garlic. In a large pan,
bring water to a boil. Add bouillon, cilantro, cumin, chilies, salt,
and lime juice. Add onion and garlic and rice. Reduce heat, simmer
for 30 min.
Pico de Gallo
Ingredients
4 tomatoes
1 white onion
1 bunch cilantro
2 cloves garlic
1 t lime juice
1 t salt
1 t pepper.
Directions
Finely chop tomatoes, onion, and cilantro. Add all other ingredients.
serve fresh.
Tomatillo Dressing
Directions
1 pkg ranch dressing mix
1 c. buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove garlic
1/3 bunch cilantro
1 T lime juice
Directions
Mix all ingredients in blender. Store at room temperature until serving.
Salad Ingredient Ideas:
Romaine or Iceberg lettuce (shredded)
shredded cheese
heated black or pinto beans
sour cream
guacamole
limes
flour tortillas
corn tortillas (cut into thin strips and fried until crisp)
cotija cheese
Assembling Salads
Start with a tortilla that has been warmed and cheese has been melted on it. Place tortilla in a bowl. Put scoop of either black beans or pinto beans on the bottom of the tortilla. Add a scoop of rice. Add lettuce. Meat next. Top with pico, sour cream, guacamole, tortilla strips, cotija cheese and tomatillo dressing. Add lime wedges. You can also make them out of grilled steak and you can grill the chicken too. Enjoy.
Sweet Pork
Ingredients
3-5 lbs or boneless pork loin or shoulder
1 c. Dr. Pepper
1 1/2 brown sugar
3 - 8oz. cans tomato sauce
3 - 8oz cans "El Pato" brand Mexican style tomato sauce
Directions
Put everything into the crock pot and simmer around 6 hours.
Shred pork, return to pot, and simmer 2 more hours.
Chicken
Ingredients
5 lbs of boneless chicken (approx.)
1 small zesty Italian dressing
1 T chili powder
1 t cumin
3 cloves garlic
Direcitons
Add all to crock pot. Cook on low 5-7 hours. Shred and let sit in
juices until serving.
Lime Rice
Ingredients
2 T butter
1 yellow onion
4 cloves garlic
6 2/3 c. water
8 t chicken bouillon
1 bunch cilantro
2 t cumin
2 small cans diced chilies
1 T lime juice
1 t salt
3 c long grain rice
Directions
In a small saucepan, saute butter, onion, & garlic. In a large pan,
bring water to a boil. Add bouillon, cilantro, cumin, chilies, salt,
and lime juice. Add onion and garlic and rice. Reduce heat, simmer
for 30 min.
Pico de Gallo
Ingredients
4 tomatoes
1 white onion
1 bunch cilantro
2 cloves garlic
1 t lime juice
1 t salt
1 t pepper.
Directions
Finely chop tomatoes, onion, and cilantro. Add all other ingredients.
serve fresh.
Tomatillo Dressing
Directions
1 pkg ranch dressing mix
1 c. buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove garlic
1/3 bunch cilantro
1 T lime juice
Directions
Mix all ingredients in blender. Store at room temperature until serving.
Salad Ingredient Ideas:
Romaine or Iceberg lettuce (shredded)
shredded cheese
heated black or pinto beans
sour cream
guacamole
limes
flour tortillas
corn tortillas (cut into thin strips and fried until crisp)
cotija cheese
Assembling Salads
Start with a tortilla that has been warmed and cheese has been melted on it. Place tortilla in a bowl. Put scoop of either black beans or pinto beans on the bottom of the tortilla. Add a scoop of rice. Add lettuce. Meat next. Top with pico, sour cream, guacamole, tortilla strips, cotija cheese and tomatillo dressing. Add lime wedges. You can also make them out of grilled steak and you can grill the chicken too. Enjoy.
Chocolate Covered Jalapeno Peppers
I made these for a pot luck at work. The guys I worked with loved them. I used a variety of chilies.
Ingredients
Jalapeno Peppers
1 package dark or milk chocolate, melted
Directions
Clean jalapeno peppers. Melt chocolate according to package instructions. Dip peppers in melted chocolate to coat and place on cooling rack or wax paper. Allow chocolate to harden and enjoy.
Ingredients
Jalapeno Peppers
1 package dark or milk chocolate, melted
Directions
Clean jalapeno peppers. Melt chocolate according to package instructions. Dip peppers in melted chocolate to coat and place on cooling rack or wax paper. Allow chocolate to harden and enjoy.
Snickers Candy Bar Salad
This recipe came from the wife of my mom's cousin, Diane Jacks. When Vickie and I were in Washington we spent sometime with my mom's cousin Dan and his wife Diane. We throughly enjoyed the visit. Since we introduced this recipe to our family, it has become a hit.
Ingredients
6 full-sized Snickers candy bars, cut into small pieces
6 apples, cored & cut into bite-sized pieces
1 small container whipped topping
1 small box of instant vanilla pudding (do not prepare)
Directions
Mix dry pudding into whipped topping thoroughly. Add Snicker and apple pieces to whipped topping/pudding mixture. Chill
Ingredients
6 full-sized Snickers candy bars, cut into small pieces
6 apples, cored & cut into bite-sized pieces
1 small container whipped topping
1 small box of instant vanilla pudding (do not prepare)
Directions
Mix dry pudding into whipped topping thoroughly. Add Snicker and apple pieces to whipped topping/pudding mixture. Chill
Saturday, June 19, 2010
Four Fruit Compote
This recipe comes from Taste of Home magazine. We love it.
Ingredients
In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.
Ingredients1 can (20 ounces) pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can (11 ounces) mandarin oranges, drained
3 to 4 medium apples, chopped
2 to 3 medium bananas, sliced
Directions
Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the pineapple, orange and lemon juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.
Mormon Muffins
This recipe comes from a great little restaurant named The Greenery. It is located at the mouth of Ogden Canyon.
Ingredients
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups all-purpose flour
1 teaspoon salt
1 quart buttermilk
4 cups All-Bran
2 cups bran flakes
1 cup chopped walnuts
Directions
Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: about 5 dozen.
Ingredients
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups all-purpose flour
1 teaspoon salt
1 quart buttermilk
4 cups All-Bran
2 cups bran flakes
1 cup chopped walnuts
Directions
Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: about 5 dozen.
Raspberry Jello
I got this recipe from my mom. My dad tells a story about afriend of theirs who told them he did not like sour cream. On his third helping of this salad he was told it contained sour cream. he quit eating in mid bite.
Our family loves this jello.
Ingredients
1 6 oz pkg strawberry jello
1 pkg frozen raspberries
1 cup sour cream
Directions
Dissolve jello according to diretions- only use 1/2 the cold water. Add raspberries. Refiridgerate until it thickens. Add sour cream. Mix well. allow to set.
Our family loves this jello.
Ingredients
1 6 oz pkg strawberry jello
1 pkg frozen raspberries
1 cup sour cream
Directions
Dissolve jello according to diretions- only use 1/2 the cold water. Add raspberries. Refiridgerate until it thickens. Add sour cream. Mix well. allow to set.
Friday, June 18, 2010
Microwave Baked Beans
Tonight we are having a neighborhood cookout and I am taking these baked beans. I got this recipe from the internet and I am sorry I don't have the name of the contributor. They are quick and easy and a big hit every place I take them.
Ingredients
2 cans pork and beans
1/4 cup chopped onions ( i use dehydrated dried onions)
1/4 cup brown sugar
1/4 cup barbecue sauce
3 strips of bacon, cut into 1' pieces (when I can get precooked pepper bacon, I use 4-5 strips)
Directions
Mix ingredients together and bake in the microwave for 12 to 15 minutes. As you can see from the picture they can also be done in a crock pot.
Malted Vanilla Ice Cream
This recipe is from Steve Herrell, Herrell's Ice Cream - Northampton, MA. I got it from foodnetwork.com. I have made this serval times and boy is it good. A little pricey maybe but worth it if you like homemade ice cream.
Isaac at 14 months eating grandpa's Malted Vanilla Ice Cream right out of the freezer
2 tablespoons (2 envelopes) unflavored gelatin
5 cups milk
1 1/3 cups malted milk powder (7 ounces by weight)
5 cups heavy cream
2 cups sugar
2 tablespoons vanilla extract
1/4 teaspoon salt
Special equipment: This recipe is for use with a 6-quart hand-crank freezer. Besides the food ingredients listed below, you will also need about 20 to 25 pounds of crushed ice, and about 2 pounds of rock salt. Also, for the freezing process, having two or more people is highly recommended, and adds to the fun! Rock salt is available in most large supermarkets and hardware stores. If you can't find crushed ice, buy cubes, put them in a canvas bag (borrow one from your bank) and smash them with the flat side of a hammer.
Directions
To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.
I will confess, I did make this ice cream towards the end of last summer and forgot the sugar. Not good and what an expensive goof. I am more careful now.
Cranberry Jello
This recipe is from a very close friend of mine by the name of Blaine Marvidikis. Blaine used be my neighbor, but has since moved to Washington State. He is a very talented cook and I enjoyed having him in the neighborhood and now I miss him and his family.
Ingredients
1 large box Raspberry Jello
2 cups boiling water
1 can whole berry cranberry sauce
1 cup cold water
1 20oz can crushed pineapple (undrained)
Directions
Dissolve jello in boiling water- add cranberry sauce - add cold water- add pineapple - set.
Ingredients
1 large box Raspberry Jello
2 cups boiling water
1 can whole berry cranberry sauce
1 cup cold water
1 20oz can crushed pineapple (undrained)
Directions
Dissolve jello in boiling water- add cranberry sauce - add cold water- add pineapple - set.
Pink Shrimp Dip
This recipe comes from my mother-in-law, Barbara Lorange. She always made this dip for Thanksgiving.
Ingredients
2 3oz pkgs cream cheese
1/3 cup Miracle Whip
3 Tbls chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp worchestershire sauce
1 5oz can shrimp (cleaned, devained and cut fine)
Directions
Blend cream cheese and Miracle Whip with seasonings - add shrimp - chill for 12 hours. Serve with crackers or chips.
Ingredients
2 3oz pkgs cream cheese
1/3 cup Miracle Whip
3 Tbls chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp worchestershire sauce
1 5oz can shrimp (cleaned, devained and cut fine)
Directions
Blend cream cheese and Miracle Whip with seasonings - add shrimp - chill for 12 hours. Serve with crackers or chips.
Thursday, June 17, 2010
Root Beer Cookies
This recipe came from Taste of Home Magazine. I made them a short time ago while my grandson here. Isaac is two years old. Do you think he liked them?
Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract
Directions
In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Yield: about 6 dozen.
I did not use the nuts because members of my family are allergic to them.
Lemon Cloud Jello Mold
Ingredients
1 6 ounce package lemon Jello
3 cups boiling water
1 6 ounce can frozen lemonade
1 8 ounce carton Cool Whip
Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like, fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.
I have made this recipe several times. I have used orange jello and frozen oj. lime jello and frozen limeade, and raspberry jello and frozen raspberry lemonade. I don't mold it though.
1 6 ounce package lemon Jello
3 cups boiling water
1 6 ounce can frozen lemonade
1 8 ounce carton Cool Whip
Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like, fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.
I have made this recipe several times. I have used orange jello and frozen oj. lime jello and frozen limeade, and raspberry jello and frozen raspberry lemonade. I don't mold it though.
Layered Fruit Flag Salad
INGREDIENTS
2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows
DIRECTIONS
1. Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
2. In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
3. In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
4. If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
Sunday, June 13, 2010
Strawberry Shortcake
Tonight we had Strawberry Shortcake for dessert. Srawberries were on sale cheap so we bought several cups. A good friend of mine by the name of Larry taught me a great, new way to enjoy this treat.
Instead of using the regular dessert cups, cut a Twinkie in half. Then put a scoop of vanilla ice cream on the Twinkie and cover the ice cream with strawberries and whipped cream. My wife, who detests Twinkies, likes this treat. Enjoy
Honey Butter
This is the best Honey Butter Recipe you will ever find. My family and friends love it on hot scones. This recipe ws used at the old Hermitage Inn that used to be up Ogden Canyon in the mid 1970's.
Use eqaul parts honey, butter and marshmallow cream. Use butter that is room temp. and mix all ingredients together until well blended.
Serve on hot scones with homemade jam. Enjoy.
Use eqaul parts honey, butter and marshmallow cream. Use butter that is room temp. and mix all ingredients together until well blended.
Serve on hot scones with homemade jam. Enjoy.
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