Friday, March 4, 2011
1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick)
Preheat oven to 350°F. Generously butter 10- to 12-cup ; dust with
Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk,
1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into
batter. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 50 minutes.
Set pan with cake on rack while preparing glaze.
Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over
medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5
minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out
of pan. (Can be made 2 days ahead. Cover and store airtight at room
2 eggs, beaten
1/2 cup Salad Dressing
1/4 cup cold water
1 (21.5 ounce) package fudge brownie mix
1 (6 ounce) package semisweet chocolate pieces
Combine eggs, salad dressing and water; mix well. Stir in brownie mix, mixing just until moistened. Add chocolate pieces; mix lightly. Pour into greased 13 x 9-inch baking pan. Bake at 350 degrees F for 30 minutes or until edges begin to pull away from sides of pan.
Cool; sprinkle with sifted confectioners' sugar, if desired. Cut into squares.
Makes approximately 2 dozen.
1 lb hamburger
2 cups water
1 cup long grain rice, uncooked (I used )
1 envelope mix
Brown hamburger, drain. Add soup, water, rice, and onion soup mix. Cover and simmer for ~20 minutes. I threw in some frozen peas just before it was done.
12 ounces butterscotch chips
4 cups popped corn
2 cups slivered almonds
In a 1-quart microwave-safe , microwave butterscotch chips on HIGH power for 3 minutes, stirring after each minute, until melted and smooth. Pour over popcorn and almonds, stirring gently to mix well. Drop in small clusters onto a lightly-buttered baking sheet. Let cool.
Makes about 6 cups.
1/2 c. margarine
3/4 c. nuts, chopped
1 c. brown sugar, firmly packed
2 tbsp. water
2 (10 oz.) cans Hungry Jack refrigerated biscuits
Heat oven to 375 degrees. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan. Serves 10.
2 c Brown sugar
1 c Non-dairy liquid coffee cream
1 tb Butter
1 c Coconut
A fudge-type candy in different form, adding nice variety to a plate of assorted fudges.
In a saucepan mix all ingredients except coconut; cook without stirring to 238 degrees F. Remove from heat, cool 30 minutes, and beat until mixture thickens. Add coconut, blend in well. Drop by spoonful onto waxed paper in the shape of strawstacks. Makes about 60 pieces.
4 ears of corn, about 6-8 inches long
1/4 cup sour cream
1 teaspoon Cajun-style seasoning
Cook corn to desired doneness, either by grilling or boiling. Combine
sour cream with Cajun-style seasoning in a small bowl. Using a pastry
brush or spreader, spread 1 tablespoon flavored sour cream on each hot
cob just before serving.
Yield: 4 servings
CREAMY POTATO LASAGNA
1 (12 ounce) jar
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
1/4 cup and 1 tablespoon grated
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
In a medium bowl, (using wire whip) mix together the Alfredo sauce and milk.
Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Top with another layer of potatoes, followed by the ham mixture, end topping with the remaining Swiss cheese and Parmesan cheese.
Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, uncover and bake at 350 degrees for an additional 25 minutes or until potatoes are tender.
Let stand 10 to 15 minutes before serving for layers to set.
Thursday, March 3, 2011
1 can (condensed)
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mein noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles.
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles.
Bake in a 375º oven until thoroughly heated, about 20 minutes.
8 oz Noodles
1 c Chopped onion
2 can Stewed tomatoes, 16 oz size
2 ts Salt
1 c Shredded cheddar cheese
Preheat oven to 375 degrees.
Cook noodles according to package directions; drain. In a large
skillet, brown meat and onion, stir in tomatoes, chili powder and
salt; heat thoroughly. Combine with noodles; turn into a 3 quart
casserole, sprinkle with cheese. Bake for 30 minutes. at 350 degrees.
makes 4 servings
1 onion, chopped
1 Tbsp. chili powder
1 can (14-1/2 oz.) , undrained
1 pkg. (10 oz.) frozen corn, thawed, drained
6 whole wheat tortillas (6 inch)
1 cup Mexican Style, Finely Shredded Four Cheese, divided
1/4 cup Light Sour Cream
HEAT oven to 375ºF.
BROWN meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
SPOON 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.
Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.
Substitute 2 cups bagged frozen corn for the 10-oz. package.
1 large onion, chopped
1 Tbsp. vegetable oil
3 medium tomatoes, chopped
2 C. chopped cooked chicken
1/2 C. ready-to-serve broth
2 tsp. chili powder
1 tsp. salt
1 tsp. dried oregano
6 corn tortillas, cut into fourths and divided
1 C. shredded sharp
Cooked chopped onion, in oil in a Dutch oven over medium heat,
stirring constantly until tender; add tomato and next 6 ingredients.
Bring chicken mixture to a boil; reduce heat and simmer five minutes.
Layer half of each of chicken mixture, tortillas, and cheese in a
lightly greased 11x7 inch baking dish. Repeat procedure with remaining
chicken mixture. Cover with foil and bake at 350 degrees for 25
minutes. Uncover and sprinkle with remaining cheese and bake for 5
1 c. real Mayonaise
1 c. white sugar
1 tsp. vanilla extract
Mix well, then add:
2 c. flour
1 tsp. baking soda
Drop in cookie sheet and bake in 350 degree oven for 12 minutes.
. Add 1/2 c. peanut butter
Almond cookies. Add 1/2 c. almond paste and replace vanilla extract
with almond extract. Press sliced almonds on top of cookies before
1/4 cup cooking oil
3/4 cup apricot nectar
1 pkg. (3 oz.) lemon Jell-O
1 tsp. almond extract
Dump all ingredients, except eggs in mixing bowl, and beat together
well, using medium speed of electric mixer. Add eggs, one at a time,
beating well after each. Pour batter into a greased and floured 10 inch
tube pan. Bake at 350º for 50 to 60 minutes, or till paring knife
stuck near the center comes out clean. Prepare Lemon Glaze. Pour glaze
over top while cake is still hot. Remove from pan in about 20 minutes.
Lemon Glaze: Beat together well in small bowl; 1 cup , 1
tbsp, butter and 2 tbsp. lemon juice
Bacon Stuffed Burgers
4 slices Bacon
1/4 cup Onion, chopped
1 can 4 oz. Mushroom Pieces,drained and finely chopped
1 lb, lean
1 lb Ground Pork, bulk
1/4 cup Parmesan Cheese, grated
1/2 tsp. Pepper
1/4 tsp. Garlic Powder
8 Hamburger Buns, split and toasted
Leaf Lettuce, optional
Cook bacon until crisp.
Remove bacon and discard all but 2 tablespoons of
Saute onions in drippings until tender.
Crumble bacon, add with mushrooms to skillet and set
Meanwhile, combine beef, pork, cheese, pepper, garlic
powder, and steak sauce in a large bowl.
Shape into 16 patties.
Divide bacon mixture and place over eight of the
Place remaining patties on top and press edges to
Grill over medium coals well done (pork sausage in
burgers require thorough cooking).
Serve on buns, with lettuce if desired.
Yield: 8 Servings.
3 c. Rice Krispies cereal
4 tbsp. butter, melted
1 (18 oz.) chunky peanut butter
They also freeze well.
8 cups popped popcorn
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant pudding
3/4 teaspoon rum extract
1/2 cup diced dried or candied pineapple
1/2 cup coconut *
* To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree F oven for 6 to 7 minutes or till light brown, stirring often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17 x 12 x 2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating.In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300 degree F oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.
2 pack strawberry jello (3 oz each)
1 cup finely chopped walnuts
1 cup coconut (put in blender)
3/4 cup , sweetened
Mix all ingredients. Shape into strawberries - roll in red sugar. Dip end in green sugar to resemble leaf end. Dry for 24 hours and store in covered jar
1 Large Can
1/4 Pound Butter
4 Cups Sugar
2 Packages Chocolate pieces ( 6 oz ea)
1/2 Jar marshmallow cream
Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.
Yield: 12 servings
2 lb ; White
3 c Fruit Loops Cereal
2 c Miniature Marshmallows;color
Melt almond bark in a double boiler. Mix cereals in a large bowl, and
pour the melted almond bark over them. Mix thoroughly, add colored
marshmallows, mix again and then drop by tablespoonfuls onto was
paper. Cool until firm. Makes about 3 dozen.
These cookies/candies are rich but wonderful. If you are not a big fan
of chocolate, or want these a little less sweet, leave the chocolate off.
10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 (1.55 ounce) bars milk chocolate
In a greased 10 x 15 inch pan, place the corn chips. In a saucepan,
bring the sugar and corn syrup to a boil over medium heat. Remove from
heat and stir in the peanut butter until smooth. Pour this over the chip
and smooth level. Pour this over the chip and smooth level. Place the
in a single layer over the hot mixture and wait a few
minutes until the heat melts them and then smooth the chocolate out to
form a thin layer. Allow to cool and then break into pieces.
1 (1 lb.) pkg. hamburger meat
1 (1 lb.) pkg. sausage (bulk pack)
1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy)
Cook together; drain well. Add: Once melted, place by the spoonful on
top of mini . Place on cookie sheet
and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To
serve, place on cookie sheet and bake at 350 degrees for 15 minutes.
Great for preparing ahead of time!!
1 roll refrigerator chocolate chip cookie dough
1 1/2 cups peanut butter
1 1/2 cups
1 1/2 teaspoons vanilla extract
Spread half of the cookie dough into an 8x8-inch baking pan. Set aside
In a bowl, combine the peanut butter, powdered sugar and vanilla. Mix until it is the consistency of chocolate chip cookie dough. Spread the mixture over the top of the dough already in the pan. Crumble the remaining cookie dough over the top. Bake at 350 degrees F or until
top is lightly browned. Cool. Cut into squares.
1/2 c. water
1 tbsp. mustard
Dash of pepper
1/2 c. catsup
4 (3/4 inch) pork chops
1/4 c. vinegar
1 1/2 tsp. salt
1 slice lemon
1/2 c. onion, sliced
Combine all ingredients, but the onions and Worcestershire
Simmer for 20 minutes.
Add onions and Worcestershire sauce & pour over pork chops
in shallow baking dish.
Bake 325 for 1 hour-&-50-minutes or until done.
Turn chops once.
2 sm. Boxes of strawberry Jell-O
2 c. boiling water
2 sm. Boxes of frozen strawberries
Place Twinkies in 9x13 inch cake pan. Mix boiling water with Jell-O add strawberries. Pour over Jell-O water over the Twinkies. Refrigerate until set and then frost with cool whip
1 Jiffy cake mix
2 packages instant
1 1/3 cups milk
8 ounces cream cheese, softened
20 ounces pineapple pie filling
Follow directions on box of Jiffy cake mix. Pour into 13x9 inch greased
and floured pan. Bake for 20 minutes at 350f. Allow to cool. Combine
banana pudding with milk. Beat in softened cream cheese. Spread half
over the cooled cake. Top with pineapple filling. Top with half of cream
cheese mixture. Spread cool whip over all. Garnish with chopped nuts and
cherries. The Jiffy cake mix is a must since it does not rise as high in
the pan, making room for the toppings.
Sweet and Salty Party Mix
1 (10 ounce) package mini pretzels
2 cups cheerios
8 cups Corn Chex
2 cups salted peanuts
1 pound M&M's
1 (24 ounce) package white chocolate almond bark
In large bowl, combine first five ingredients; set aside.
In a micro-safe bowl, melt bark according to package directions. Pour over cereal mixture and mix well. Spread onto waxed paper laid out on counter. Cool; break apart. Store in airtight container.
Yield 5 quarts.
9 cups Corn, Rice and/or Wheat Chex
1 cup semisweet
1/2 cup peanut butter
1/4 cup margarine or butter
1 teaspoon vanilla extract
1 1/2 cups confectioners sugar
Pour cereals into large bowl; set aside. In 1-quart microwave-safe bowl combine chocolate chips, peanut butter and margarine. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla extract. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with confectioners sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool.
If using the stove-top, pour cereals into large bowl; set aside.In small saucepan over low heat melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla extract. Continue as above
1 (4-serving) package sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1/3 cup reduced-fat chunky peanut butter
1 1/2 cups frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat
In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Chocolate Crispix Mix recipe.
1 (6 ounce) bag
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
1 cup confectioners sugar
Melt chocolate and stir in peanut butter (and peanuts if using) until well blended. Gently stir in the cereal.
Place confectioners sugar in a two gallon storage bag. Add coated cereal, close bag and shake gently until cereal is well coated.
1/3 cup vegetable oil
1 cup water
1 can coconut-pecan frosting
1 jar caramel-flavored topping
Combine cake mix,
oil, water and eggs. Beat 1 minute. Add frosting and beat 1 minute more.
Pour batter into a greased tube or Bundt pan. Bake at 325 degrees for
about 50 minutes. Let cool a bit, then invert cake onto a serving plate.
with caramel topping.
1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp , sliced
Bottled salsa (optional)
Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
4 oz. cream cheese
3 Tbl. honey
1/4 cup sliced Almonds
1 pkg. cresent rolls
dash of cinnamon
Mix cream cheese and 2 T of honey and almonds. Unroll cresents, spread 1 Tbl. mixture and roll-up. Place on un-greased baking sheet. Sprinkle with Cinnamon.
Serve warm and drizzle remaining honey.
Bake at 375 for 12-14 minutes.
Enjoy these recipes,they are very good
1 lb. ground beef browned
1 pkg. dry onion soup mix
2 cups cheddar cheese
50-60 refrigerated buttermilk biscuits in the can
When browning beef, add onion soup. Let cool and mix in cheese.
Put about 1 tablespoon on a biscuit and pinch shut. Place pinched
side down on cookie sheet. Bake according to directions on biscuit
can. Serve with spicy mustard.
Variation: Use instead of soup mix and jalapeno
cheese. Serve with salsa
KEEBLER CLUB CRACKER BARS
Line the bottom of a 9 x 13 inch pan with Keebler. In a pan combine:
1/2 c. milk
1/4 c. white sugar
2/3 c. brown sugar
Boil for 5 minutes, stirring constantly. Pour filling over Keebler Club Crackers in pan. Top with another layer of Keebler Club Crackers.
Melt 1/2 cup chocolate chips, 1/2 cup butterscotch chips and 2/3 cup peanut butter and stir with wire whip. Frost the bars. Refrigerate. Cool and then cutinto bars. Keep in the refrigerator
1/4 cup (1/2 stick) margarine or butter
3 cups miniature marshmallows or 20 large marshmallows
1/4 teaspoon ground cinnamon
5 cups Cinnamon Toast Crunch® cereal
Grease square pan, 8x8x2 or 9x9x2 inches.
Place margarine and marshmallows in large microwavable bowl. Microwave uncovered on High 1 1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cinnamon. Stir in cereal until well coated. Press mixture in pan with buttered back of spoon; cool. Cut into about 2-inch squares. 16 squares.
2-3/4 cup flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1 cup butter, softened
1-1/4 cup plus 2 T. sugar
2 cups semisweet chocolate chips
2 t. cinnamon
Preheat oven to 400. In medium bowl, mix flour, cream of tartar, baking soda and salt. In large bowl, cream butter with 1 1/4 cups sugar at medium speed until light and fluffy. Beat in eggs. Reduce speed and slowly add dry ingredients. Blend well. Fold in chocolate chips. In small bowl, mix remaining 2 T. sugar with cinnamon. Shape dough into 1 1/2 inch balls. Roll in cinnamon sugar; put 2 inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass; bake 10 minutes or until set. Immediately transfer to wire racks to cool.
14 oz. pkg. Deluxe Macaroni & Cheese Dinner
1 lb. lean
1 large green pepper, chopped
10 oz. pkg. frozen corn, thawed
1 cup Thick 'N Chunky Salsa
Prepare dinner in large saucepan as directed on package, cooking
macaroni for just 8 minutes. Meanwhile, brown meat with green pepper
in skillet; drain. Add meat mixture, corn and salsa to prepared
dinner; mix well. Cook until heated through, stirring occasionally.
Jazz It Up:
Add chopped fresh cilantro to this dish just before serving.
Substitute your favorite mix for the corn.
14 cups plain popped corn
2 cups dry roasted peanuts
1 lb. confectionery coating (those little used in candy making)
3 T. .
Mix popped corn and peanuts in a large roasting pan. Melt chocolate coating and add peanut butter. Pour melted chocolate mixture over popcorn and mix well. Make sure you pick out all the unpopped kernels before adding the chocolate mixture. After well-mixed, let popcorn/peanut mixture dry on waxed paper for about 1 hr. After coating has hardened, break apart large chunks. Store in an air-tight container.
King Cake with Cream Cheese Cinnamon Filling
2, 8-ounce cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing, as needed (recipe follows)
Mardi Gras Icing
•1 cup confectioners’ sugar
•1 to 2 tablespoons skim milk
•1/2 teaspoon vanilla extract
•yellow, green, red, and blue food coloring
Preheat oven to 350°F. Coat a 10-inch round pizza pan with
nonstick cooking spray. Separate crescent rolls at perforations,
into 16 slices. Place slices around prepared pan with points in
About halfway down from points, press seams of individual rolls
together to form a joined circle of rolls. In a mixing bowl, beat
cream cheese, confectioners’ sugar, and vanilla until creamy.
Spread on dough in the center where seams have been pressed
In another small bowl, combine butter, brown sugar, and cinnamon
with a fork until crumbly. Sprinkle over cream cheese. Fold dough
points over filling, then fold bottom of triangle over points,
forming a circular roll like a king cake. The filling should be
completely covered by the crescent rolls at this point.
Bake for about 20 to 25 minutes or until . Cool
slightly and drizzle with colored Mardi Gras Icing.
Mardi Gras Icing
In a small bowl, combine all ingredients except food coloring.
Divide mixture into 3 bowls. In first bowl, add a few drops of
yellow food coloring. In second bowl, add a few drops of green
food coloring. In third bowl, add equal drops of red and blue
food coloring to create purple. over baked cake.
1 c. sugar
1 1/4 c. peanut butter (creamy or chunky)
Bring sugar and corn syrup to a boil in a large saucepan and let it boil about 1 minute. Remove from heat and add peanut butter. Stir until smooth. Add the cornflakes. Drop onto wax paper and let set up. Break apart and store in an airtight container.
1 pound lean
1/2 teaspoon minced garlic
2 tablespoons chopped green chiles
1/2 can refried beans
1 tube refrigerated crescent rolls
1/2 cup shredded Cheddar cheese
, for garnish
In a 10-inch skillet, brown ground meat. Drain and rinse in warm water. Return to skillet and add garlic, pepper, chilies, taco seasoning and refried beans. Mix well. Remove from heat and set aside.
Open crescent rolls and separate. Take one and put on a cookie sheet. Spread crescent slightly. Take two heaping tablespoons of mixture and place on wide part of dough. Sprinkle with Cheddar cheese and fold points over meat mixture. Bake at 350 degrees F for 12 to 15 minutes or until golden brown. Serve warm with salsa and sour cream
Magic Steak Dip
This dip will produce the most incredible 2 quarts, but it lasts forever in the refrigerator.you have ever had in your life. It makes
1 (20 ounce) bottle good-quality soy sauce
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A-1 Steak Sauce
1 (10 ounce) bottle
1 pound light brown sugar
2 teaspoons granulated garlic or garlic powder
1 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons fresh lemon juice
1/3 cup prepared mustard
Mix all ingredients in a large glass or stainless steel bowl. Whisk until well blended. Store in tightly sealed jars in the refrigerator.
To use, pour a small amount of the dip in a nonporous baking dish and dip the steaks into it, coating both sides well. Marinate for about 30 minutes before
1 (3 ounce) box regular
1 cup granulated sugar
1/2 cup evaporated milk
1 tablespoon butter
1 cup unsalted peanuts
Combine all ingredients except peanuts in a saucepan. Bring to a rolling boil. Lower heat and boil for 3 minutes, stirring constantly. Remove from heat and add peanuts. Beat candy with a wooden spoon until it starts to thicken. Drop by tablespoons onto wax paper.
6 oz Chocolate chips
1 c M& Ms
1 c Peanut butter chips
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on
high (100%). Stir until smooth. Choose any of the other ingredients to
measure 4 cups. Stir into the mixture. Drop by spoonful
onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
2 cups (1-inch) cubed fresh pineapple
1/2 cup water
1 tablespoon chopped crystallized ginger
- 1/4 cup packed brown sugar
2 tablespoons fresh lemon juice
2 cups frozen reduced-calorie whipped topping, thawed
Combine the first 3 ingredients in a medium saucepan, and bring to a
boil. Cover, reduce heat, and simmer 10 minutes or until liquid almost
evaporates. Add sugar and lemon juice, and cook over medium-high heat
for 8 minutes or until slightly syrupy. Place the pineapple mixture in a
blender; process until smooth. Pour the mixture into a bowl; cover and
Reserve 1/4 cup of chilled pineapple mixture. Fold the whipped topping
into the remaining chilled pineapple mixture. Spoon 1/2 cup of the
pineapple mixture into each of 6 glasses, and chill. Top each serving
with 2 teaspoons of the reserved pineapple mixture before serving. Makes
18 ounces cookies
1/2 to 1 14-ounce can condensed milk
Break up the cookies, add condensed milk, mix well. Sprinkle with chopped
nuts, if desired. Shape as you like. Garnish with powdered sugar and grated
chocolate. Refrigerate for 2-3 hours.
These are very festive at Easter. They can be used as a centerpiece in a large bowl or platter, or food compote, preferably glass or silver, or they can be put in individual salad plates, 2 to 3 eggs in each "nest".
For days or weeks ahead (depending on how many "eggs" you want) prepare eggs. Put a pinhole in the small end and and a 1/2" hole in the large end. Empty eggs by blowing through the pinhole. Wash out each egg shell thoroughly. The day before you want to serve the eggs, cover each pinhole with a drop or two of candle wax. Put the closed end down in . Prepare several different colors of Jell-O, using a little less water than the package calls for. Cool, but do not let the Jell-O set. Pour into egg shells (a measuring cup with pouring lip works well.) If you wish, you can fill half the egg with one color, let it set, then fill the other half with a different color. Make green Jell-O in a pan. Let it set. The day you are serving the eggs, shred the green Jell-O with a fork or knife or potato ricer, place it like a next in the bowl or on individual plates. Hold each egg in warm-hot water for several seconds, crack and peel in the same manner you would a h ardboiled egg. Place in nest.
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
1 package refrigerated crescent rolls
Fun-size candy bars (Snickers, , etc.)
1/4 cup (1/2 stick) butter
1/4 cup chocolate chips
Unroll a package of crescent rolls. Wrap a triangle fun size candy bar. Seal all the seams.
Melt butter and dip each rolled candy bar into the butter.
Place in a muffin pan.
Bake at 375 degrees F for 12-15 minutes.
Meanwhile, in a saucepan, mix together any remaining butter with chocolate chips. Melt.
melted chocolate on top of finished muffins
1 (12 ounce) can crescent rolls
1/4 cup cinnamon
1/4 cup butter
1 (21 ounce) can fruit pie filling
1 (8 ounce) package cream cheese
1/2 cup icing (see below)
3/4 cup sugar, divided into 3 parts
food coloring (gold, purple, green)
After opening the can of crescent rolls, unroll in one piece. With
fingers, press seams together to form one piece of dough.
Mix together butter and cinnamon, gently spread over the dough.
Mix together cream cheese and powdered sugar. Drop teaspoons over the
the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or
over the dough as you did the cream cheese.
Starting on the long end, carefully roll the dough, horizontally,
filling and cream cheese inside. Insert plastic baby at any place
Place on baking pan with the seam side down in a circle, pinching the
Bake at 350 for 15-20 minutes or until golden brown.
While the cake is baking, use the food coloring to dye the sugar.
When cake is cool, pour icing over the top of the cake. Sprinkle with
colored sugar, alternating the three colors as you go around the
For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1
tbsp water until smooth
1 lb , (or boneless chicken breast, chopped)
1 Cup Salsa, divided
1 lb (16 oz) Velveeta Mexican Cheese
10 Flour Tortillas
Spoon 1/4 cup of the meat mixture in the center of each tortilla, then roll up. Place tortillas, seam side down, in microwavable baking dish. top with remaining salsa and cheese. Cover loosely with plastic wrap.
Microwave on HIGH 4 to 6 minutes or until velveeta is melted., cook and stir on medium low heat, until cheese is melted.
Zesty Cajun Skirt Steak
1 tsp. grated lime zest
2 tsp. lime juice
1 1/2 lbs. skirt steak, halved crosswise
1 tsp. dry cajun seasoning
1/2 tsp salt
lime wedges, parsley sprigs, and additional barbecue sauce optional.
Prepare grill for direct-heat cooking.
Combine barbecue sauce, lime zest and 1 tsp. lime juice;reserve.
Rub both sides of steak with seasoning and salt.
Grill steak, turning once, 3-5 minutes per side for medium rare; sprinkle with remaining lime juice and brush with reserved sauce mixture during last minute of cooking.
Let stand 5 minutes before slicing.
If desired, garnish with lime and parsley and serve with additional barbecue sauce.
1 pound shrimp raw
1 large green pepper
1 large raw red potato
Garlic powder to taste
Dash of salt and pepper
Grind shrimp, green pepper, potato, and onion. This could also be done in a food processor. Add salt, pepper and garlic powder. Mix all ingredients. Add the egg. Form into patties and roll in bread crumbs. Fry in deep fat oil until brown.
1 cup peanut butter
1/2 cup butter, softened
60 miniature pretzels (about 3 cups)
1-1/2 cups milk chocolate chips
1 tablespoon shortening
In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Yield: 5 dozen.