Orange Julius Recipe

Orange Julius

Author: Desiree at The 36th Avenue

Serves: 4

 

Ingredients

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

Instructions

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

Like Hardee's Biscuts

Pink Lemonade Pound Cake

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

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

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

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

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

Texas Roadhouse Butter

Cole Slaw

Lion House Quick Caramel Corn

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

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

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

Ooey Gooey Chex Mix (Christmas Crack)

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

Ingredients

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

Instructions

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

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

Chicken & Black Bean Casserole

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

Ingredients

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

Instructions

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

Peppermint Fudge

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

Ingredients:

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

Directions:

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

Broken Glass Salad

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


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

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

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

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