Skillet Tomato Beef Pasta

I made this last night for my daughter and her family.  She is expecting twins in a few short weeks and wasn't up to making dinner, so I put this together very quickly.  She said it was good.  It comes from the Del Monte site: http://www.delmonte.com/recipes/detail.aspx?id=561.  I did top it with cojack cheese instead of  Parmesan.

Ingredients

1 can (14.5 oz.) Del Monte^® French Style Green Beans-No Salt Added, drained

1 can (14.5 oz.) Del Monte^® Diced Tomatoes with Basil, Garlic and Oregano-No Salt Added

6 oz. dried pasta (such as penne, spirals or macaroni), uncooked

1 lb. lean ground beef or ground turkey

1 medium onion, chopped

(Optional) salt

(Optional) pepper

(Optional) parsley

(Optional) Parmesan cheese

Directions

1. Cook pasta according to package directions; drain well.
2. Brown beef and onion in large skillet while pasta is cooking; drain.
3. Add beans and undrained tomatoes; mix well. Add pasta and heat through. Season to taste with salt and pepper. Garnish with chopped parsley, and serve with Parmesan cheese, if desired.

Barbeque

This recipe comes from my mother in law.  She was a great cook.  She passed away in 2008.  She is missed alot.  I was lucky enough to get her recipe book and file from her shortly before she passed away.

Ingredients

½    cup chopped onion

½    cup celery
1/4  large green pepper
½    cup catsup
½    cup chili sauce
1     teaspoon salt
1/8  teaspoon pepper
1     tablespoon worch sauce
2     tablespoons vinegar
2     teaspoons brown sugar
1     teaspoon dry mustard
½    teaspoon paprika
½    teaspoon chili powder
1     pound hamburger

Directions

Mix onion, celery and green pepper with one cup of water in a blender.  Brown and drain hamburger.  Put all ingredients in electric fry pan and simmer.

Dutch Pecan Treats

This recipe comes from my mom.  They are very good.

SHELL:                                                          

     1  cube soft butter                                            

     1  3 ounce package cream cheese
     1  cup flour

Combine butter, cheese and flour to make pastry.  Divide into 24 balls.  Pat each ball in  miniature cup of muffin pan, covering bottom and sides of each cup. 

FILLING:

    1 Tablespoon melted butter

    1  egg, beaten but not frothy
    ¾  cup brown sugar
    1  teaspoon vanilla
    ¼  teaspoon salt
    2/3 cup chopped pecans

Combine ingredients, mixing well.  Drop by teaspoon into each pie shell.  Bake at 325 degrees for 25 minutes.  Cool 10 minutes.  Remove from pan.  Makes 24.

Grate Cupcakes

 

I made these for our family fifth Sunday get together.  We have homemade ice cream and cookies whenever there is a fifth Sunday and Mom accepts donations to the goodies.  I saw these on the Internet and thought they would be a fun treat in July.  Everybody seemed to agree.

 

Ingredients

• Brownie batter
• Black food coloring
• White frosting
• Orange sugar

• Caramel creams
• Red, yellow, and green candy fruit slices
• Hot Tamales candies

Instructions

1. To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
2. In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
3. Prepare the grill food as instructed below and press it in place atop each brownie.
   
   Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers
   
   Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick
   
   Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick

Sugar Sweet Corn Puffs

I got this recipe from my dad.  If you are watching calories don't even think about making it.  It is very addicting and very expensive.

Ingredients

1 Large Bag of Corn Puffs ( I buy these at Maceys Market for about 5 dollars)
2 Cups of Sugar
4 Tablespoons water
1 Pound of Butter
1 teaspoon vanilla

Directions

Warm the puffs in the oven.  Bring the sugar, water and butter to a boil.  Boil for seven minutes.  Remove from heat and add vanilla.  Pour over the puffs and mix.  Enjoy.

Chex Party Mixes

These recipes came from the Chex Cereal site.  The address is : http://www.chex.com/Recipes/Default.aspx
I made the following three mixes today to give away to the neighbors.  The pictures also came from the Chex site as I forgot to take pictues of the mixes before I sealed them in containers.  The first mix is probably my favorite, but they are all good.

Caramel Crispy Chex® Mix





Ingredients
4 1/2 cups Rice Chex® cereal
4 1/2 cups Corn Chex® cereal
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/4 teaspoon baking soda
1 cup candy-coated chocolate candies

Directions

1.	In large microwavable bowl, place cereals.
2.	In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated.
3.	Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container.

Blackberry Apple Pie

Along with a young man by the name of Logan,we made two of these pies.  The recipe came from Taste of Home.  http://www.tasteofhome.com/Recipes/Blackberry-Apple-Pie  I used the recipe from the Lion House for the pie crusts.  http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html  It was good pie.  But then I have never met a pie I didn't like.

Ingredients

Pastry for a double-crust pie (9 inches)

5 cups thinly sliced peeled tart apples (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.

Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature. Yield: 8 servings.

Skillet Tostadas with Beef

This recipe comes from Better Homes and Gardens recipe web site: http://www.bhg.com/recipe/beef/skillet-tostadas-with-beef/

Ingredients

8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 15-ounce can light red kidney beans, rinsed and drained
1 11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped tomatoes
Dairy sour cream or guacamole (optional)

Directions

1. In a large skillet cook meatand onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.


2. Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.

3. Makes 4 servings

Skillet Stew Santa Fe

I am not even sure where this recipe came from, but it is good.

Ingredients

3 skinless boneless chicken breast halves, about 1 pound
¾ teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon cayenne
1 15 ounce can red kidney beans, rinsed, drained
1 15 ounce can black beans, rinsed, drained
1 15 ounce can stewed tomatoes, juices reserved
1 11 ounce can corn kernels, drained
1 4 ounce can chopped green chiles
3 tablespoons coarsely chopped cilantro

Directions

Rinse chicken under cold running water and pat dry. Cut into 3/4 inch pieces and season with salt. In a 12 inch nonreactive skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, 3 to 4 minutes. Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne and cook, stirring occasionally, until the onion is softened but not browned, 3 to 5 minutes. Stir in the kidney beans, black beans, tomatoes with their juices, corn, and chiles and bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes. Stir in the chicken and cilantro and cook until heated through, about 5 minutes longer. Season with additional salt and pepper to taste. Serves 4 to 6.

Lemon-Cream Cheese Cupcakes

Debbie, this recipe is for you.  To see how much you enjoyed thee cupcakes makes my heart happy.  The recipe was given to e by my mother and comes from the Kraft Foods Site: http://www.kraftrecipes.com/recipes/lemon-cream-cheese-cupcakes-109591.aspx
Enjoy. : )

Ingredients:

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

Directions

HEAT oven to 350ºF.


BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Sour Cream Chicken Enchiladas

This is another one of those recipes I am not sure where it came from, but it is good.

Ingredients

2 12 1/2 ounce cans chunk chicken, well drained
1 4 ounce can diced green chilies, well drained
1 15 ounce can stewed, whole tomatoes, drained
¼ teaspoon salt
1/8 teaspoon ground pepper
1/3 cups vegetable oil
1 dozen corn tortillas
1 16 ounce container sour cream
2 teaspoon parsley flakes chopped
   salt to taste
2 cups grated longhorn cheese
parsley flakes as garnish

Directions

In a large mixing bowl, combine chicken, chilies and tomatoes. Blend well. Mix in salt and pepper. Lightly grease 9x13" pan. Preheat oven to 350'. In a fry pan, heat oil. Have chicken mixture close at hand. Reduce heat to medium, then lightly soften each tortilla, one at a time. Using tongs or fork, lift from oil and let drain. Be careful not to tear tortillas. Place 2 heaping tbsp of chicken mixture in each tortilla & roll tortilla up snugly. Repeat until all tortillas are rolled and placed in greased pan. In mixing bowl combine sour cream, parsley flakes and salt to taste. Mix well. Smooth sour cream mixture over enchiladas. Spread as evenly as possible over surface and over ends of enchiladas. Sprinkle grated cheese over sour cream, then sprinkle with parsley flakes. Cover with aluminum foil. Leave enough room to keep enchiladas from sticking. Bake 30-35 mins. Cool a few mins & serve. Serves six.

Southwestrn-Style Rice

I made this rice to go with the Nacho-rific Stuffed Chicken Breasts.  The recipe comes from Hunts.com.  http://www.hunts.com/recipes-Southwestern-Style-Rice-4575.html  I did not use the sausage because I was serving chicken.  I will use the left over rice with refried beans to make burrittos this week.

Ingredients

PAM® Original No-Stick Cooking Spray
4 links spicy smoked sausage (such as andouille), sliced (4 links = about 10 oz)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (26 oz each) Hunt's® Zesty & Spicy Pasta Sauce
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
6 cups hot cooked white rice

Directions

Spray skillet with cooking spray; heat over medium-high heat. Add sausage; cook 2 to 3 minutes or until lightly browned. Add frozen vegetables; cook 2 to 3 minutes more.


Add pasta sauce and drained tomatoes to skillet; reduce heat and simmer 5 minutes. Serve over hot cooked rice

Nacho-rific Stuffed Chicken

This recipe came from the Hungry Girl.  http://www.hungry-girl.com/show/to-the-mex-nacho-rific-stuffed-chicken-recipe  Her show is on the Cooking Channel.  The family enjoyed them.

Ingredients

1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa

Directions

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.


To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!



MAKES 4 SERVINGS

Cheese/Bean Dip

I got this recipe from my mom.

Ingredients

2 cans Campbell’s nacho cheese soup
1 can Campbell’s bean with bacon soup

Directions

Mix undiluted soups. Warm and serve with tortilla chips.

Cheesy Potato Skins

I am not sure where this recipe came from but it is good.

Ingredients

4 large potatoes
2 tablespoons butter, melted
1 medium tomato, chopped
1/2 cup Colby jack cheese
1/2 cup fat free sour cream
5 medium green onion, sliced

Directions

Heat oven to 375F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with fat free sour cream; sprinkle with green onions

Monster Cookies

 This recipe is from the Food Channel web site and is from Paula Deen's recipes: http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html  I made these cookies at took them to the girls that work at my Pulmunologists office and they loved them.  My Dr. wont let me bring her treats, but the front office staff wont turn them down.



Ingredients

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags

Snow Grapes

I got this recipe from a n email I recieve daily with recipes.  It is called: My Daily Moments Recipe of the Day.  This is another one my grandson likes.  It has also been a hit with others.

Ingredients

4 lb. seedless grapes
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
1 tsp. vanilla extract

Directions

Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Orange Gelatin Cups

I made this Jello salad today.  The recipe came from the Taste of Home web site:  http://www.tasteofhome.com/Recipes/Orange-Gelatin-Cups  My three year old grandson still calls mandarin oranges peaches and he love it.

Ingredients

1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup applesauce
1 can (11 ounces) mandarin oranges, drained

Directions

In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set. Yield: 4 servings.

Orange Fluff

I am not sure where this recipe came from, but it is good.

Ingredients

1 can crushed pineapple
1 can mandarin oranges
1 16 ounce tub small curd cottage cheese
1 3 ounce package sugar free orange Jello
1 8 ounce tub Cool Whip

Directions

Drain pineapple and oranges. Blend with spoon first four ingredients. Add Cool Whip. Chill at least 1 hour or longer.

Mock Roquefort Dressing

This recipe is from Vickie's mom.  The first time I met her mother I sat at her breakfast bar and dipped saltine crakers in this dressing.  It is so good.

Ingredients

1 pint mayonnaise
1 cup IMO
1 cup buttermilk
1 teaspoon garlic salt
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon MSG
¼ teaspoon onion salt
½ teaspoon black pepper

Directions

Combine all ingredients. Blend well and chill

Green Chile Rollover Bites

This recipe came from the Ortega web site.  http://www.ortega.com/  They were very good.

Ingredients

1 package (8 oz.) refrigerated crescent rolls
2 pkgs. (3 oz. each) cream cheese, softened, cut in half
2 cans (4 oz. each) ORTEGA Diced Green Chiles
1/3 cup milk
1 large egg
1 1/3 cups dry breadcrumbs
1 package (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
1 garnish ORTEGA Salsa - Homestyle Recipe (Mild), or any flavor

Directions

PREHEAT oven to 400° F. Grease baking sheet.

SEPARATE dough into four 3 x 6-inch rectangles on cutting board; press seams closed. Spread half block cream cheese onto each rectangle; top each rectangle with half can chiles. Fold rectangles in half lengthwise; cut each into eight pieces.

COMBINE milk and egg in small bowl. Combine breadcrumbs and seasoning mix in shallow dish. Dip each bite into milk mixture; roll in breadcrumb mixture. Place on prepared baking sheet.

BAKE for 18 to 20 minutes or until golden brown. Serve with salsa.

Applesauce Gelatin Squares

Ingredients

4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce

Directions

In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.

Deluxe Chocolate Marshallow Bars

This recipe is from Taste of Home.  The web site address is: http://www.tasteofhome.com/Recipes/

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

TOPPING:

1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.

For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.

Red Beans and Rice

This recipe comes from a blog by Amanda.  Check it out at: http://www.kevinandamanda.com/recipes/.  Made this for the family and it went over well.

Ingredients:

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Directions:

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.

Slow Cooker Pulled Pork

This recipe came from Amanda Formaro.  Her blog is http://www.amandascookin.com/.  Check it out.  I severed this twice in the last couple of weeks to great reviews.

Ingredients

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.

Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.

Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.

Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.

Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.

Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Rocky Road

This is an old favorite of our family.  A number of years ago I made three batches of this dessert in one day to take to Vickie's work.  They liked it so well they kept wanting more.

Directions:

Heat oven to 350o. Grease and flour 9 x 13 pan.

Melt on stove:

½ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)

Add:

1 cup sugar
½ to 1 cup chopped nuts
1 tsp vanilla
1 cup flour
1 tsp baking powder
2 eggs

Pour into greased pan.

Then blend in small bowl till fluffy:

6 oz cream cheese
½ cup sugar
1 egg
2 tbsp flour
¼ cup margarine
1 tsp vanilla

Pour over chocolate mixture. Sprinkle ¼ cup chopped nuts & 6 ounces (1cup) semi-sweet chocolate chips over the top. Bake at 350o for 25-35 minutes. Remove from oven and top with 2 cups miniature marshmallows then return to oven for 2 minutes.

In the meantime melt on stove:

¼ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
2 oz cream cheese
¼ cup milk

Remove from heat & add 3 cups powdered sugar and 1 tsp vanilla. Pour over hot cake. Cool & cut into bars. Store in refrigerator.

Chocolate Yummies

This recipe is from the Rice Krispies site.  http://www.ricekrispies.com/recipes/crunch-a-bunch-cupcakes.aspx?utm_source=google&utm_medium=cpc&utm_term=party%2Bcupcakes&utm_content=Party%2BCupcakes&utm_campaign=Consideration%2B-%2BBaking#/Default  I made them today and they are good.

Ingredients

7 Graham Crackers
2 1/2 minature marshmallows
1  12 oz package chocolate chips (2 cups)
2/3  cup light corn syrup
3  tablespoons butter
1/2  cup crunchy peanut butter
3 cups Rice Krispies

Directions

1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.


2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.

3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.

4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

CONVENTIONAL DIRECTIONS:

Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.

Makes 12 bars
Note

*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

Creamy Tortilla Soup

This recipe is from my wife's cousin.  It is very good.

Ingredients

2 cans (14.5 ounces) diced tomatoes with chilies
2 cans (14.5 ounces) chicken broth
1 can refried beans
1 cup canned corn- (I put in the whole can)
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese

Directions

Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips