Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Tuesday, January 31, 2012

Four Corners Dessert

Four Corners Dessert

1 bar dark chocolate
1 pint ice cream
10 oz. mixed berries
1 bottle of a good red wine

Freeze chocolate for about 30 minutes. Break into uneven pieces

Scoop ice cream into bowls. Top with chocolate and berries.Serve with a good red wine for best results. Serves 2

Kielbasa for the Super Bowl

Kielbasa for the Super Bowl

4 pounds kielbasa (Polish) sausage (such as Hillshire Farm), cut into 1/2 inch pieces
1 (18 ounce) jar grape jelly
2 (18 ounce) bottles barbeque sauce

Place the kielbasa into a slow cooker. Add the grape jelly and barbeque sauce.
Cook on Medium until hot, about 2 hours

Spring Sparkler

Spring Sparkler

1/3 cup lime juice (about 2 limes)
1/4 cup sugar
1 can (46 ounces) unsweetened pineapple juice, chilled
1 can (12 ounces) apricot nectar
1 can (6 ounces) frozen limeade, partially thawed
1 bottle (23 ounces) natural sparkling water, chilled
Fruity Ice Cubes

In 4-quart punch bowl, combine lime juice and sugar. Stir in pineapple juice, nectar, and limeade concentrate. Add sparkling water and Fruity Ice Cubes just before serving.

Makes fourteen 6-ounce servings
Tips
FRUITY ICE CUBES: Place washed fruit or drained canned fruit in ice cube trays, fill halfway with water, and freeze until firm. Fill with water and freeze overnight

White chocolate party mix

White chocolate party mix

5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces each) white baking chips
3 tablespoons canola oil

In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Makes about 5 quarts

CHINESE CHEWS

Yummy and fast,,DOUBLE YUMMY!
CHINESE CHEWS

1/2 cup granulated sugar
1/2 cup corn syrup
1 cup peanut butter
2 cups chow mein noodles
1/2 cup shredded coconut
1/2 cup nuts, chopped

Combine sugar and syrup in a saucepan and bring to a boil.
Remove from heat and stir in noodles, peanut butter, coconut
and nuts. Stir until mixed.
Drop by teaspoons onto buttered wax paper and let cool.

CHINESE CHEWS

CHINESE CHEWS

1/2 cup granulated sugar
1/2 cup corn syrup
1 cup peanut butter
2 cups chow mein noodles
1/2 cup shredded coconut
1/2 cup nuts, chopped

Combine sugar and syrup in a saucepan and bring to a boil.
Remove from heat and stir in noodles, peanut butter, coconut
and nuts. Stir until mixed.
Drop by teaspoons onto buttered wax paper and let cool.

Monkey Munch

Monkey Munch

9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Stove Method Directions:

Measure cereal into a large bowl & set aside. Heat chocolate chips, peanut butter and the butter over low heat until melted. Remove from heat and stir in vanilla. Pour the melted chocolate mixture over the cereal and stir until evenly coated. Pour the mix into a 2 gallon ziploc bag and add powdered sugar, seal bag. Shake bag until everything's well coated then spread the mix on waxed paper to cool. Refrigerate in an airtight container.

Microwave Method Directions:

Place the chocolate chips, peanut butter and butter in a microwaveable bowl and melt uncovered on High for 1 minute. Stir. Microwave for another 30 seconds or until mixture is stirred smooth. Stir in the vanilla. Follow the rest of the directions as above in the Stove Method.

Monday, January 30, 2012

Triple Chocolate Chip Ice Cream Sandwiches

Triple Chocolate Chip Ice Cream Sandwiches
8servings
1 (17.5-ounce) package chocolate chip cookie mix
1 stick butter
1 egg
1 (12-ounce) bag mini chocolate chips
2 pints chocolate chocolate chip ice cream

Preheat oven to 375 degrees F.

In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto un greased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve.

TROPICAL TWIST

TROPICAL TWIST

Makes 1 serving.

In shaker, combine 2 oz sparkling wine, 1.5 oz each chilled orange juice and pineapple juice and .5 oz tequila. Shake well and pour over ice into sugar rimmed glass. Garnish with orange zest curl, then SERVE.

Pineapple Drop Cookes

Pineapple Drop Cookes

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 (# 2) can crushed, drained pineapple
1 tsp vanilla
1/4 tsp salt
1 tsp soda
4 cups flour
1 cup chopped pecans (optional)

Cream sugars and shortening; add eggs.
Add pineapple and vanilla. Gradually add flour, salt and soda.
Drop from spoon onto cookie sheet.
Bake at 350 in a preheated oven for 8 - 10 minutes.
These are very sweet, and moist cookies. Very yummy

Easy Honey Mustard Mozzarella Chicken

MMMM chicken I love chicken
Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).

Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.

Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly

BIRD NEST BITES

BIRD NEST BITES

12 oz. bag chocolate chips
1/3 c. peanut butter
3 c. chow mein noodles
1 1/2 c. Rice Krispies

Pour chips into 4 cup measuring cup. Microwave for 1 1/2 minutes. Stir to make sure all is melted. Stir in peanut butter. Microwave 1 to 2 minutes. Stir

in noodles and cereal. Cover cookie sheet with waxed paper. Drop spoonfuls of Bird's Nests on waxed paper. Let cool in refrigerator. Kids can make this

one

BROWNIE PEANUT BUTTER BITES

BROWNIE PEANUT BUTTER BITES

1 (15 oz.) pkg. brownie mix
1/3 c. hot water
1 egg
1/4 c. oil
48 miniature chocolate covered peanut butter cups

Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg. Beat well with a spoon. Fill paper lined mini muffin cups about 1/2 full. Press one

peanut butter cup into batter in each cup. Bake for 15 to 20 minutes or until brownie is set. Cool completely

Red Velvet Gooey Butter Cookies

Red Velvet Gooey Butter Cookies

8 oz. Cream cheese, room temperature
1/2 c. Butter, softened (1 stick)
1 egg
1 t. Vanilla
1 (18-ounce) box red velvet cake mix
Powdered sugar, for rolling/dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in egg, then the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up.

Roll batter into tablespoon-sized balls and then roll them in powdered sugar. Place on un greased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Pretzels To Die For

Pretzels To Die For

2 1 lb bags of Snyders big pretzels
1 package dry ranch dressing mix
1 package dry buttermilk ranch dressing mix
1 package dry Italian dressing mix
1 1/2 cups canola oil

Break pretzels into small pieces in a big bowl. Mix all 3 packages of dry dressing mix with the oil. Pour over the pretzels and mix well.Put on baking sheets in single layer. Bake at 350 F for 25-30 minutes. Check after 15 minutes and turn over

Sunday, January 29, 2012

Coffee Butter

Coffee Butter
Delicious on crackers, toast, cookies or granola this simple recipe combines the crispy decadence of coffee with the creaminess of peanut butter.



1 Tablespoon coffee (finely ground)

1 Tablespoon peanutbutter

1 teaspoon sugar or crystallized honey

Mix together and enjoy.

Saturday, January 28, 2012

Honey Bourbon Barbecue Chicken Breasts

Honey Bourbon Barbecue Chicken Breasts

2 tablespoons butter
1 cup onion, minced
1 clove garlic, minced
2 cups ketchup
1 cup apple cider vinegar
1 cup molasses
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 tablespoon black pepper
2 tablespoons bourbon (optional)
6 natural chicken breast halves, bone in, skin on
1 tablespoon coarse kosher salt
1/2 tablespoon black pepper

Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.

Place chicken on a platter and cover loosely with foil until ready to serve

Limeade Ice Cream Pie

Limeade Ice Cream Pie

1 1/2 cups finely crushed pretzels (about 5 ounces )
6 tablespoons butter, melted
1/4 cup sugar
1 quart vanilla ice cream
1 can (6 ounces) frozen limeade concentrate, thawed
1/2 teaspoon grated fresh lime peel
1 container (8 ounces) frozen whipped topping, thawed
1 lime, thinly sliced for garnish

In 9-inch pie plate, stir together pretzel crumbs, butter, and sugar. Press firmly on bottom and up sides of pie plate. Bake in 350˚F. oven until lightly browned, about 8 to 10 minutes; cool completely. Combine ice cream, limeade concentrate, and lime peel in large mixing bowl; let stand 10 to 15 minutes to soften. Stir until well blended. Fold in whipped topping. Spread mixture into cooled crust. Cover and freeze for several hours or overnight. Garnish each slice with lime twist

Spring Fever

Can you tell I am already thinking about spring,it has been so pretty here,and I am ready to get my garden going
peggy

Strawberry Lemonade Sparkler

Strawberry Lemonade Sparkler

1 pound (4 cups) fresh strawberries, washed and hulled
1 can (12 ounces) frozen lemonade concentrate, thawed, undiluted
1 bottle (32 ounces) lemon-lime or club soda, chilled

In blender container, process strawberries until smooth. Stir in lemonade concentrate. Freeze mixture in airtight container several hours or overnight. To serve, allow strawberry mixture to soften slightly. Divide mixture evenly among 6 glasses; top with soda. Stir slightly to make a "slush." Garnish with a strawberry or lemon slice.
Makes 6-8 servings
Tips
1 pound frozen unsweetened strawberries (thawed) may be substituted for fresh

Pink Lemonade Fruit Salad

Pink Lemonade Fruit Salad

4 cups melon balls or cubes (cantaloupe, honeydew, and/or watermelon)
2 cups seedless red or green grapes
2 cups strawberry halves
1 cup fresh blueberries
1/3 cup frozen pink lemonade concentrate, thawed
1 tablespoon sugar

Combine fruit in large non-metal bowl; set aside. In 1-cup glass measure, combine lemonade concentrate and sugar. Microwave (high) for 30 seconds. Stir to dissolve sugar. Pour over fruit, tossing to coat. Cover and refrigerate several hours

S'mores On A Stick

S'mores On A Stick

1 (14 oz.) can sweetened condensed milk, divided
1 1/2 cups milk chocolate chips, divided
1 cup miniature marshmallows
11 whole graham crackers, halved crosswise
Toppings, chopped peanuts, sprinkles, candy coated chocolate chips

Microwave half of the milk in microwave safe bowl at High 1 1/2 minutes. Stir in 1 cup chocolate chips until smooth, stir in marshmallows.
Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves.

Top with remaining graham cracker halves, place on waxed paper.

Microwave remaining milk at High 1 1/2 minutes, stir in remaining chocolate chips, stirring until smooth. Drizzle mixture over cookies and sprinkle with toppings.

Let stand for 2 hours, insert a wooden stick in center of each cookie. Makes 11 cookies

Friday, January 27, 2012

Cherry Ice Cream Punch

Cherry Ice Cream Punch

1 envelope cherry flavored drink powder (not sweetened)
1 cup sugar
2 cups milk
1 quart vanilla ice cream
1 quart carbonated water Directions

Combine drink powder and sugar; dissolve in milk. Add scoops of ice cream and pour carbonated beverage over all. Serve immediately

Chili Dog Casserole

Fast and yummy,the kids LOVE this,even the BIG kids
Chili Dog Casserole

2 (15-ounce) cans chili with or without beans
1 pound hot dogs
10 ( 8-inch ) flour tortillas
1 (8-ounce) package shredded Cheddar cheese

Spread 1 can of chili over bottom of
9-by-13-inch baking pan. Roll tortillas around hot dogs and place on
top of chili, seam side down. Spoon remaining can of chili over top
of filled tortillas. Sprinkle cheese over all. Cover tightly with
foil and bake at 425 degrees for 30 minutes. Let cool slightly and
serve.

Caramel Snappers

Caramel Snappers

90 pecan halves (about 1-1/2 cups), toasted
1/2 of a 14-oz. pkg. (about 25) vanilla caramels
1 Tbsp water
1/2 cup semisweet chocolate pieces, melted

Line a baking sheet with foil. Butter foil. On prepared baking sheet, arrange pecans in groups of three, placing flat side of pecan halves down; set baking sheet aside.

In a heavy 1-quart saucepan, combine caramels and water. Cook over low heat, stirring constantly, until caramels are melted and smooth.

Remove saucepan from heat. Drop about 1 teaspoon melted caramel mixture onto each group of pecans. Let stand about 20 minutes, or until caramel mixture is firm.

With a narrow metal spatula, spread a small amount of the melted chocolate over top of each caramel center. Let stand until firm. When firm, remove candy from baking sheet.

Store tightly covered.

Makes 30 pieces

Truffle Hearts

Truffle Hearts

Makes 12 truffles

1/2 cup confectioners' sugar
1/2 cup (4 ounces) cream cheese
4 tablespoons (2 ounces) cocoa powder
1/2 cup (4 ounces) chopped nuts
Cake decorations

Put the confectioners' sugar, cream cheese, cocoa powder and nuts in mixing bowl. Stir until everything is mixed well. Take mixture and pat on a smooth surface about 1/2 inch flat. Use heart-shape cutter and cut out shapes.

Decorate truffle hearts with any cake decorations desired. Put into paper candy cups and give it to your sweetheart

Cherry Cordial Cupcakes

Cherry Cordial Cupcakes

8 ounces cream cheese, softened
3 eggs, divided
1/2 cup granulated sugar
1 (21 ounce) can cherry pie filling, divided
2 tablespoons coffee flavored liqueur (Kahlua)
1 (18.25 ounce) box chocolate cake mix
1/3 cup vegetable oil
3/4 cup water
1/2 cup chocolate chips

In small bowl, beat cream cheese, 1 egg and sugar until smooth. Stir in 1/3 cup cherry pie filling, liqueur and chocolate chips; chill.

In large mixing bowl, combine cake mix, remaining 2 eggs, oil, water and 1 cup cherry fruit filling. Using electric mixer; blend on low speed for 30 seconds until moistened. Beat at medium speed for 2 minutes. Fill paper-lined muffin cups 1/3 full. Top each with 1 tablespoons cream cheese mixture. Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.

Bake in preheated 350 degree F oven for 30 minutes or until a wooden pick comes out clean. Cool and dust with confectioners' sugar.

Makes 21 servings

3-2-1 Cake

3-2-1 Cake

1 angel food cake mix
1 any flavor cake mix
2 tablespoons water

Mix Angel Food cake mix and your choice flavor cake mix. I used devils food. Put both in zip lock bag and mix well.

When ready for your quick cake snack attack, take 3 tablespoons cake mix. Put in microwavable small ramekin or bowl. Mix in 2 tablespoons water. Mix well. Microwave on high, 1 minute. Cool and top with whipped cream or icing of your choice or just eat it plain. Just enough for that quick fix, snack attack!

Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.

Greatest Fudge

Greatest Fudge

4 tbsp cocoa
1 box (16 oz.) 10-X sugar
4 tbsp. peanut butter
1/2 lb. (2 sticks) margarine or butter

Mix the cocoa and sugar together well until they are of a single consistency.
In a double boiler melt the butter and peanut butter together.
Pour the melted mix into the bowl with the sugar/cocoa mix in it.
Mix well (but not with a mixer, but rather with your hands or a wooden spoon).
Grease a 9 x 9 pan (or one of similar size). Place the fudge mixture into the pan and pat down until evenly distributed.
Cut the fudge as desired (this is important to do before you go to the next step because it is not easy to cut after this point...)
Place the fudge into the fridge until it is firm (actually more like hard)
When you are going to eat the fudge get it out for a bit and let it warm up to room temperature (much better than when it is hard and cold).
ENJOY.... (P.S. Don't feel bad if the first time you don't have the patience to wait for the fudge to warm up to room temp. I make this thing all the time and I still wind up eating at least one piece while it is cold...)

Brown Sugar & Cashew Fudge

Brown Sugar & Cashew Fudge

1-1/2 tsp. + 1/4 cup butter (no substitutes), softened, divided
1 cup packed brown sugar
1/2 cup evaporated milk
2 tbsp. light corn syrup
2-1/2 cups confectioners' sugar
2 cups coarsely chopped salted cashews

Line a 9 by 9 inch pan with foil and grease the foil with 1-1/2 tsp butter; set aside.

In a heavy saucepan, combine brown sugar, milk,corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes. Remove from heat. Gradually add confectioners sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1 inch squares. Refrigerate in airtight container(s). Makes 36 blocks

Mini Corn Dogs

Mini Corn Dogs

2 Tbsp. brown sugar
2 eggs
1 cup milk
2 (8.5-oz.) boxes Jiffy cornbread mix
5 hot dogs, chopped
1 cup shredded cheddar cheese

Heat oven to 400 F. Place 3 mini muffin pans in oven to heat. Beat together brown sugar, eggs and milk. Add cornbread mix and stir until blended. Stir in chopped hot dogs. Spray the hot mini muffin pans with cooking spray, and pour in batter.

Bake for 14-18 minutes. Remove from oven and immediately top with shredded cheese. Makes 36 mini muffins

Fiesta lime Chicken

Fiesta lime Chicken

1/2 cup Real Mayonnaise
3 tablespoons Fajita Seasoning
3 tablespoons lime juice
Chicken tenders or boneless breasts

Mix the mayo, Fajita seasoning and lime juice in a bowl.
Add the tenders and stir to coat the chicken. Marinate in the fridge for an hour.

Spray a large skillet with cooking oil spray and heat the pan over medium high heat.

Put the chicken (leave as much marinate on the pieces as possible) in the hot pan and cook until cooked completely (turning as needed) .. don't allow them to burn.. if they start to darken too much . lower the heat.

Cheeseburger Shells

Cheeseburger Shells

A one-dish throw-together that's creamy and cheesy an sooo yummy!

1 lb ground beef
1 can cheddar cheese soup
1 can tomato Soup
1 1/2 C. water
2 C. uncooked medium shell pasta

Brown ground beef in skillet, drain off excess fat.
Stir together soups, water, and pasta.
Add to skillet and bring to a boil.
Reduce heat to medium.
Cook for 10 minutes (pasta is tender but still firm) and stir often

Caramel and Chocolate Kettle Corn Crispie Bars

Caramel and Chocolate Kettle Corn Crispie Bars

These are fantastic!

8 cups popped kettle corn
1-8 ounce package chocolate covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light colored corn syrup
2/3 can sweetened condensed milk
1/2 cup packed brown sugar
5 Tbsp butter
3 Tbsp granulated sugar
1 tsp vanilla
12 ounce package semi sweet chocolate pieces, melted
1/4 cup caramel ice cream topping
2 to 3 tsp coarse sea salt

Line a 13x9x2 inch baking pan with foil, extending over edges of pan about two inches. In very large bowl, toss together kettle corn, toffee pieces and pecans, set aside.

For caramel sauce:
In small saucepan, combine corn syrup, condensed milk, brown sugar, butter and sugar. Bring to boiling point over medium high heat, stirring constantly.
Reduce heat; boil gently, uncovered 6 to 8 minutes, or until sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla.
Pour over kettle corn mixture, stirring with a wooden spoon until coated. Transfer to prepared pan, pressing firmly with back of wooden spoon or piece of waxed paper.

Spread melted chocolate over top, then, drizzle with caramel topping. Sprinkle with salt. Chill 45 to 60 minutes, or until chocolate is set. Use foil to lift from pan. Use sharp knife to cut into bars, wiping blade with wet paper towel, each cut. Makes 20 to 24 bars

Peanut Butter Candy

Peanut Butter Candy

1 cup peanut butter
2 cups confectioners sugar
1/2 cup butter or margarine
dash salt
12 oz chocolate chips

Mix first 4 ingredients and make into 1" balls. Chill for 2 hours.
Put toothpick in each ball. Melt chocolate chips in microwave, then
dip each peanut butter ball into it. Place on cookie sheet covered in
waxed paper.

One Cup Of Everything Cookie

One Cup Of Everything Cookie

1 C. butter--softened
1 C. brown or dark brown sugar
1 C. white sugar
3 eggs
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 Tbsp. baking soda
1 C. oatmeal
1 C. raisins (Or dried cherries, currents, blueberries...etc.)
1 C. pecans - chopped

Preheat oven to 350 F.
Beat butter, both sugars, eggs & peanut butter until creamy.
Add remaining ingredients and mix well.
Drop by tablespoonfuls on cookie sheet and bake for 10 minutes.

Makes approx 9 dozen

Trail Mix Cookie Balls

Trail Mix Cookie Balls

kids love them as well as big kids.

1/3 cup honey
2 tbsp water
1/3 cup peanut butter
1/2 tsp vanilla
3/4 cup crisp rice cereal
3/4 cup rolled oats, toasted
1/3 cup dried fruit bits of your choice
1/4 cup sunflower seed kernels
1/4 cup lightly salted peanuts
1/4 cup unsweetened large flake coconut
1 Tbs sesame seeds

In small saucepan, combine honey and water. Cook and stir over low heat until honey liquidfies. Remove from heat. Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth.
Meanwhile, in a large bowl, combine rice cereal, oats, fruit bits, sunflower see kernels, peanuts, coconut and sesame seeds.
Pour honey mixture over cereal mixture; stir to coat. Cover and chill 1 to 2 hours or just until firm.

Using your damp hands, shape mixture into 30 balls each about 1 1/4 inch in diameter. chill balls until ready to serve. Store in tightly covered container in fridge up to 1 week.

Sour Cream Green Bean Salad

Sour Cream Green Bean Salad

4 c cold cooked beans
2 each green onions OR
1 small onion
1 tbsp sugar
1 tbsp cider or white vinegar
1/2 c dairy sour cream
salt and pepper; to taste

Cut the beans in very long, thin slices. Place in a bowl and add onion. Blend remaining ingredients, pour over beans and toss lightly

Hamburger Bean Dip

Hamburger Bean Dip

1 Pound Hamburger meat
2 Large Cans of refried beans
1 Large Onion, chopped
1/2 Cup Hot sauce
1/2 Pound Longhorn cheese
1 Cup Sour Cream

Slightly brown hamburger meat in skillet. Drain and pour into crock pot. Add refried beans, onion and hot sauce; stir well. Cook until onion is done. Add cheese and sour cream; stir well. Simmer about 30 minutes

Sweets for Valentines

If your sweety likes cake,there are some yummy recipes for Valentines day
Enjoy!
peg

BLUEBERRY PIE FILLING COFFEE CAKE

BLUEBERRY PIE FILLING COFFEE CAKE
1 c. sugar
4 eggs
1 c. oil
1 tsp. baking powder
2 c. flour
1/2 tsp. salt
1 can blueberry pie filling
1 tsp. cinnamon
2 tbsp. brown sugar

Beat sugar and eggs; add oil and beat. Sift together flour, baking powder, and salt. Mix in dry ingredients; beat well. Grease and flour a 9 x 13 inch pan.

Pour half of batter in pan. Spread with pie filling. Add rest of batter. Mix brown sugar and cinnamon together. Sprinkle over batter. Bake 40 to 45 minutes

in 350 degree oven. Cool and serve with whipped cream or ice cream.

CHERRY PIE FILLING CAKE

CHERRY PIE FILLING CAKE

2 c. flour
1 c. sugar
1 1/2 tsp. soda
1/4 tsp. salt
2 eggs, beaten
2/3 c. salad oil
1 can cherry pie filling

Mix all together (will be crumbly). Add 1 can cherry pie filling. Mix with blender. Pour into 9 x 13 inch dish. Bake at 350 degrees for 30 to 35 minutes.


ICING:

8 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla
3 tbsp. melted butter

Blend together and spread over cooled cake.

APPLE PIE FILLING CAKE

APPLE PIE FILLING CAKE

1 c. oil
2 c. flour
1 can apple pie filling
1 tsp. baking soda
2 eggs
2 c. sugar
1 tsp. salt
2 tsp. cinnamon

Beat eggs and oil and add sugar and apple pie filling. Mix dry ingredients and add to mixture; mix well. Bake in bundt pan at 350 degrees for 1 hour

CHOCOLATE CAKE AND PIE FILLING

CHOCOLATE CAKE AND PIE FILLING

1 pkg. chocolate cake mix
1 can cherry pie filling
3 eggs
Mix together and bake for 35-40 minutes at 350 degrees.


Frost with:
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 (6 oz.) pkg. chocolate chips

Combine sugar, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat, add chips and stir until melted and smooth

Cinnamon Cheese Roll Ups

Cinnamon Cheese Roll Ups

These are great little treats to serve in the morning with a cup of coffee or tea. These are quick and very easy to put together. They are also great as

an appetizer. If you like, you can take your favorite preserves placed in an decorating bag and pipe a strip of preserves over the filling. Very delicious!
1 (16 ounce) loaf white bread slices crusts removed
8 ounces cream cheese softened
1 egg yolk
3/4 cup confectioners' sugar
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted

Heat oven to 350 degrees F.
Flatten bread with a rolling pin and set aside.
In a mixing bowl, combine cream cheese, egg yolk and confectioners' sugar.

In another bowl, combine sugar and cinnamon and set aside.
Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up jellyroll style. Dip in melted butter, then in cinnamon-sugar. Place on an

ungreased baking sheet. Bake for 20 minutes or until golden brown.

PIE FILLING CAKE DELIGHT

PIE FILLING CAKE DELIGHT

1 angel food cake, cut in 1/2 (to form 2 layers)
2 c. powder sugar
1 (8 oz.) cream cheese
1 med. size Cool Whip
1 can fruit pie filling (blueberry, cherry, etc.)


Mix the sugar, cream cheese, and Cool Whip. Spread some of this on the bottom half of the cake, spoon a little bit of the pie filling on, replace the top

half of the cake. Spread the remaining frosting on the top and sides of the cake, spoon the rest of the pie filling on top of the cake.


Be sure some of the pie filling runs down the sides and down inside the hole, this makes the cake pretty. Cut and serve

Thursday, January 26, 2012

"PIE-FILLED" COFFEE CAKE

"PIE-FILLED" COFFEE CAKE

1 c. butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
21 oz. can pie filling
1/2 tsp. salt
1 1/2 tsp. baking powder
3 c. flour

Thoroughly blend butter and sugar. Beat in eggs, one at a time, adding vanilla with the last egg. Sift dry ingredients together and add gradually until

completely blended with first mixture. Set aside one cup of batter. Spread remainder on greased jelly roll pan (approximately 15 x 10 x 2 inches). Spoon

pie filling onto batter in "blobs" and top each blob of fruit with a small blob of the reserved batter. Bake at 350 degrees for 45 minutes or until golden

brown

Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie

1 cup creamy peanut butter
1/2 cup Vanilla Yogurt
1/3 cup sweetened condensed milk
1 & 1/2 cup heavy cream
1 bag milk chocolate chips
1 graham cracker crust
Chocolate shavings for topping

In a chilled bowl whip 1 cup of the heavy cream until it forms soft peaks.
Melt chocolate and add 1/2 cup of whipped cream and mix well.
Spread the chocolate mixture over the bottom and up the sides of the crust and refrigerate until set.
In a food processor blend peanut butter, yogurt and sweetened condensed milk.
Add the remaining whipped cream and mix well.
Pour into the crust and refrigerate overnight (or until set about 2 hrs).
When ready to serve whip the remaining heavy cream and top each slice with a dollop of whipped cream and sprinkle with chocolate shavings

Cinnamon Candy

Cinnamon Candy

1 c Brown sugar
2 tb Butter
1/2 c Corn syrup
1 tb Cinnamon
1/2 c Water

Combine ingredients.
Boil to soft crack stage (275 - 280 F).
Pour into well-buttered, shallow pan.
When cool, cut in squares.

Peanut Butter Marshmallow Cups

Peanut Butter Marshmallow Cups


1 1/2 c Peanut butter; smooth or crunchy
5 oz Semisweet chocolate; 5 square, chopped
2 tb Butter
1 pk Marshamallows; miniature

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate and butter over low heat or in microwave at medium for 2 minutes. Stir until smooth. Fold in marshmallows.
Spoon into baking cups; chill.
Makes about 24 cups

Valentine's Day Coconut Bon Bons

Valentine's Day Coconut Bon Bons


15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.
Melt chocolate with shortening.
Roll coconut mixture into balls and using a fork dip the balls into the chocolate.
Drop on wax paper to cool and dry

Caramel Apple Pie Rolls

Caramel Apple Pie Rolls

1 pkg RHODES AnyTime Cinnamon Rolls
2 small granny smith apples; peeled and chopped
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 cup graham cracker crumbs
1/2 cup chopped nuts

ICING
1 packet cream cheese frosting (included with rolls)
4 Tbl. caramel ice cream topping

Thaw rolls, covered for 45 minutes. Cut each roll into 6 pieces, then place back into the foil pan.

In a large bowl combine the apples, sugar, cinnamon, cracker crumbs and nuts.

Sprinkle over the rolls.

Bake 350 for 25-30 minutes or until the rolls are done.

In a small bowl, combine the cream cheese frosting and the caramel topping and drizzle over the pie while it is still warm

Asian Chicken and Noodles

Asian Chicken and Noodles


8 ounces uncooked fettuccine
1 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
1 cup sliced fresh mushrooms (3 ounces)
1/4 cup hoisin sauce

Cook and drain fettuccine as directed on package.
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through

Orange Julius

YUMMY!
Orange Julius

1 cup orange juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30
seconds.

Makes 2 drinks

Lemon Jello Cake

Lemon Jello Cake

1 package yellow cake mix
1 box lemon gelatin, small
4 eggs
3/4 cup water, or milk
34 cups Wesson oil
FROSTING
1 cup powdered sugar
2 lemons, juice and rind including pulp

CAKE: Blend all ingredients and beat well. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350 degrees F. While still warm, poke holes in top and drizzle with the frosting.
FROSTING: Mix the frosting ingredients together. Drizzle frosting over the cake

Baked Mushroom Thighs

Baked Mushroom Thighs

8 chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 teaspoon dried parsley
1/2 teaspoon onion powder
1 cup dry bread crumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Preheat oven to 350 degrees, In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl, dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 degrees for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done

Wednesday, January 25, 2012

Sensual Body Powder

Here is something SO easy , and very special,just put in a cute shaker glass jar from the dollar store and add a ribbon,a GREAT Valentine gift for a girlfriend,and she won't believe YOU made it!

Sensual Body Powder

1/2 cup cornstarch
5 drops Lavender essential oil
2 drops Ylang-Ylang essential oil

Add essential oils to cornstarch. Put through a sieve and mix well.
Let sit a few days to incorporate scents into the powder

CANDIED ORANGES DIPPED IN CHOCOLATE

CANDIED ORANGES DIPPED IN CHOCOLATE

4 Valencia oranges
2 cups water
3 1/2 cups Granulated Sugar
3 cups Granulated Sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-oz chunk), chopped into small pieces

Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.

In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.

Cooking Tips
Valencia oranges are the best since the skin and 'meat' seem to remain connected better than with navel oranges.

Yields: 50 slices

Corn Chip Candy

Corn Chip Candy

Butter flavored-cooking spray
1 bag ( 10.5 ounces) corn chips
1 cup sugar
1 cup white corn syrup
1 cup creamy peanut butter
11 milk chocolate candy bars

Spray a 9 x 13 inch baking dish with cooking spray. Pour corn chips evenly in prepared dish. Set aside. In a medium saucepan, combine sugar and corn syrup. Cook over medium heat stirring occassionally until mixture comes to a boil. remove from heat, add peanut butter. Pour over corn chips Arrange candy bars over hot peanut butter mixture, spread chocolate over corn chips as it starts to melt. Let cool overnight at room temperature

Banoffee

Banoffee

1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup white sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until
well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours.
Monitor the water closely, to make sure there is always water in the pan. Remove
can from heat and let cool for 10 to 15 minutes.
Open can and pour toffee into pie crust. Allow to cool.
Slice bananas over toffee.
Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving

Almond Bark Snack

Almond Bark Snack

10 ounces white almond bark
3 cups Honeycomb cereal
3 cups Rice Chex cereal
3 cups pretzel sticks
Pecans, optional

Melt the white almond bark in the microwave. In the meantime, add the cereals
and pretzels in a large bowl. When the almond bark is soft, add to the cereal
and pretzel mixture, stirring until well coated. Put mixture on waxed paper
until cool. Break into pieces and store in an airtight container in a cool
place

Hushpuppies With Rotel Tomatoes

These are SOOOO YUMMY!!!!!!!!
Hushpuppies With Rotel Tomatoes


1 1/2 cup self rising cornmeal
1/2 cup self rising flour
1 tsp sugar
1 egg
1 small onion, chopped ( I use more)
1 can Rotel Tomatoes with green chilies

Combine all ingredients and drop by teaspoon or tablespoon
(whatever size you prefer) in hot oil, or along with fish
you are frying. Brown to your taste.

You need to flip them over while frying in order for them to
cook through and through. My grandchildren like to dip them
in catsup only, they will make a meal out of just hush puppies.
Hope you enjoy them as much as we do

Chocolate Chip Cookie Cheesecake Recipe

Chocolate Chip Cookie Cheesecake Recipe

2 rolls chocolate chip cookie dough
3 -8oz. pkgs. cream cheese
3 eggs
3/4 C. sugar
1 tsp. vanilla

Slice 1 roll of dough and place in bottom of greased cake pan. Cream cream cheese, eggs, sugar and vanilla. Pour over dough. Slice second roll of dough and place over top of filling. Bake 350°F for 45 minutes. Cool. Keep refrigerated once cool.

Mexican Radish Slaw

Mexican Radish Slaw

Toss 1 head shredded cabbage and 1 bunch thinly sliced radishes with 2 tablespoons olive oil, 1 teaspoon salt and the juice of 1/2 lime; let sit 15 minutes. Just before serving, toss with 1 small bunch chopped cilantro and 1 to 2 thinly sliced jalapenos

Tuesday, January 24, 2012

Easy Broccoli Cheese Chicken

Easy Broccoli Cheese Chicken

1 tbsp Margarine
4 boneless Chicken breasts
1 can (10 3/4 oz) broccoli cheese soup
1/3 cup Water
1/8 tsp Pepper
2 cups Broccoli flowerets

In a skillet over medium heat, in hot margarine, cook chicken 10 minutes or until browned on all sides. Spoon off fat.

Stir in soup, water, and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender and broccoli is done

Lemon Crunch Candy

Lemon Crunch Candy

This lemon-yellow candy is perfect for a spring birthday or graduation party.

1 pound vanilla-flavored candy coating, cut up
3/4 cup finely crushed hard lemon candies

Line a baking sheet with foil; set aside. In a heavy 2-quart saucepan heat candy coating over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in crushed candies, reserving some to sprinkle on top. Pour mixture onto the prepared baking sheet. Spread to about 3/8-inch thickness. Sprinkle with the reserved crushed candy pieces.
Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature several hours or until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered for up to 2 weeks. Makes 1 pound candy

White Chocolate Covered Strawberries with Coconut

White Chocolate Covered Strawberries with Coconut

11 oz. white chocolate chips or a white chocolate bar, chopped finely
1 quart fresh strawberries with the stems on, washed
1 cup shredded flaked coconut

Line a cookie sheet with waxed paper. Place the white chocolate chips in a chocolate melter or a microwave-safe container. If using a chocolate melter, heat on high until the chocolate is melted. If using the microwave, heat on 50% power for 1 minute. Stir, then continue heating in 30-second increments on 50% power, stirring until the white chocolate is completely melted.

Dry the strawberries with paper towels (this helps the chocolate adhere better to the strawberries).Spread the coconut out on a plate in an even layer.

Dip the strawberries in the melted chocolate, letting the excess drip off (you can use a spoon to help catch the dripping chocolate), then immediately press into the coconut, turning to coat both sides. Place the white chocolate-covered strawberries onto the prepared cookie sheets to cool.

When finished dipping all of the strawberries, transfer to the refrigerator to cool and harden until ready to serve.

Monday, January 23, 2012

Pork Chops with Mushroom and Onion Sauce

Pork Chops with Mushroom and Onion Sauce

6 porkchops
1 onion sliced
2 cans of Cream of mushroom soup
1 envelope of onion soup mix
1/2 can water or white wine

Spray the crockpot w/pam. Put the chops on the bottom, salt and pepper, then onions, then soup, dry soup mix and water/wine. Cook on low 6 to 7 hours

Chocolate Fluffernutter Bars

Chocolate Fluffernutter Bars

1 7 1/2-oz. jar Marshmallow Fluff
2T. butter or margarine
1/2 c. peanut butter
1 c. chopped roasted peanuts
3 c. Cheerios cereal
1 12-oz. package semisweet-chocolate pieces

Grease a 9 x 9- inch baking pan and set aside.

Place Marshmallow Fluff and butter in a microwave safe bowl. Cook on HIGH*
1 minute; stir and cook on HIGH* 1 minute more. Stir in peanut butter; cook
on HIGH* 1 more minute. (Or, combine Fluff and butter in a medium saucepan
over medium-high heat, stirring constantly until Fluff boils. Stir in
peanut butter and cook 1 minute.) Combine Cheerios, peanuts and half of
chocolate pieces in large bowl. Fold in peanut butter-Fluff mixture to coat . Turn
into pan. Cover with waxed paper or plastic wrap and press firmly into
pan. Melt remaining chocolate morsels. Spread on top of bars. Set aside to
cool completely.

Makes 12 bars.

Puff Pastry Valentine Cookies

Puff Pastry Valentine Cookies

Heart-shaped puff pastry cookies are so easy to make...and this recipe has three different topping ideas...choose the one you like the best, or make all three varites.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
3 tbsp. prepared caramel topping
3 tbsp. blanched sliced almonds or shredded sweetened coconut


Heat the oven to 400 degrees
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut out 12 (3 1/2-inch) hearts using a cutter. Place the cut-outs onto a baking sheet. Brush with the caramel topping and sprinkle with the almonds.
Bake for 10 minutes or until the cookies are golden brown. Remove the cookies from the baking sheet and let cool on a wire rack for 20 minutes.
Walnut-Orange Hearts: Substitute orange marmalade for the caramel topping and chopped walnuts for the almonds.
Ice Cream Hearts: Omit the caramel topping and almonds. Sprinkle the unbaked pastry hearts with 2 tablespoons sugar. Bake and cool as directed. Split the pastries into 2 layers. Place a small scoop of ice cream onto each bottom pastry layer and top with the top pastry layer. Drizzle with melted chocolate, if desired

Bon Bon Cookies

Bon Bon Cookies

1/2 cup soft Butter
3/4 cup Powdered Sugar
1 tbsp. Vanilla
1 1/2 cups Flour
1/8 tsp. Salt
*desired filling items


Heat oven to 350 degrees, Mix butter, sugar, vanilla, and food coloring in a large mixing bowl. Blend in flour and salt thoroughly with hands.

Wrap level tablespoons of dough around desired filling (*nuts, dates, cherries, chocolate pieces) and bake 1 inch apart on ungreased baking sheets 12 - 15 minutes, until set but NOT brown. Dip tops of warm cookies in icing.

Icing

Mix 1 cup Powdered Sugar, 2 tablespoons cream, and 1 teaspoon vanilla. Add food coloring as desired. For Chocolate, add 1 square unsweetened chocolate (1 ounce) melted, and use 1/4 cup cream.

Top each cookie with coconut, nuts, colored sugar, chocolate pieces, or any other colorful topping you choose. Makes 20 - 25 cookies

Marshmallow Penuche

This is not only yummy,you can tint any color you like for holidays or birthdays

Marshmallow Penuche

2 1/2 cups light Brown Sugar
1/2 cup white Sugar
1/2 cup Cream
1 cup chopped nuts (pecans, walnuts, etc.)
1/4 pound marshmallows
Pinch of Cream of Tartar


Place sugars, cream and cream of tartar in a saucepan over medium heat. Stir until the sugar is melted. Cook for 8 minutes or until a little dropped in cold water forms a soft ball. Add the nuts and marshmallows, then beat with electric mixer for five minutes; pour into a buttered pan. Cool, then cut into 1 inch squares

Crab and Avocado Taco Bites

This is an old standby for me anytime company is coming over,,,

Crab and Avocado Taco Bites

Serves 4-6

1/2 pound canned lump crab meat
1 (14-ounce) can diced tomatoes, drained and liquid reserved
1/2 red onion, peeled and diced
1 jalapeno, minced
1 clove garlic, peeled and minced
Juice of 1 lime
1/2 teaspoon ground cumin
1 large avocado, peeled and diced
Salt and pepper to taste
Corn chips or crackers

In a large bowl, combine the crab, tomatoes, onion, jalapeno, garlic, lime
juice and cumin. Fold in the avocado. Season to taste with salt and pepper.
Add a little of the reserved tomato juice so that the mixture is spreadable.
Serve on corn chips or crackers

Chocolate chip cookie dough candy

Chocolate chip cookie dough candy

1/2 cup margarine softened
3/4 cup packed brown sugar
2 cup flour
1 can sweetened condensed milk
1 tsp. vanilla
1/2 cups mini chocolate chips
1/2 cup walnuts
1 1/2 pound chocolate chips

Mix margarine, sugar, flour sweetened condensed milk and vanilla then
fold in chocolate chips and nuts.
Roll 1 in. balls of cookie dough, place on cookie sheet, refrigerate
for 1 to 2 hours.

Coding, melt 1/2 pounds of chocolate chips in double boiler, Dip
chilled cookie dough balls in melted chocolate Chips.
Yields approximately 5 1/2 dozen, no need to refrigerator there is no
eggs in this batter

Chocolate-Peanut Butter Wraps

Chocolate-Peanut Butter Wraps

1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla.
Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until
heated through. Unwrap and eat

Italian Cracker Snacks

Italian Cracker Snacks

1 bx (9 ounces) Ritz bits crackers
1/4 c melted butter
1 pkg zesty Italian salad dressing mix, dry
1 Tbsp Worcestershire sauce
1/2 tsp seasoned salt

Preheat oven to 250 degrees. Place crackers in a shallow baking pan. In a small bowl combine melted butter, salad dressing mix, Worcestershire sauce, and salt.

Pour butter mixture over crackers and toss to coat well. Bake 1 hour, stirring often, at least every 10-15 minutes.

When done pour mixture out onto waxed paper to cool. Store in airtight container

Taco Dip

Taco Dip

1 lb Ground beef or Sausage
1 pkg Taco seasoning mix
1 can Rotel
1 med bx Velveeta Cheese
1 Bag of nacho chips

Cook the meat, drain. Follow the directions on the Taco Seasoning package. While the meat is simmering cut the cheese into cubes. When the meat is done, add the Rotel (with juices) and the cheese. Mix together and cook on medium heat until the cheese is completely melted. Serve with chips!

Caramel Heavenlies

Caramel Heavenlies

12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut

Line a 15-in. X 10-in. X 1-in. Baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.

Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. Squares, then cut each square in half to form triangles. Yield: about 6 dozen

Chicken Flautas

Chicken Flautas

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Preheat oven to 350 degrees
In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown

Bacon-Wrapped Pork Chops With Seasoned Butter

Bacon-Wrapped Pork Chops With Seasoned Butter

4 (6 ounce) boneless pork loin chops, 1 1/4-inch thick
4 slices thick-cut bacon

Garlic-Mustard Butter:
1/4 cup butter, softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced


Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick; serve chops with Garlic-Mustard Butter (see directions below).
Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees.
Pan broil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees F.
Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees F.
Garlic-Mustard Butter: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving

Oriental Hot Pot

Oriental Hot Pot

2 (13.75-oz) cans chicken broth
1 cup dry white wine (can just use an extra cup chicken broth)
1/4 cup soy sauce
2 packages Ramen-type soup noodles without flavor packet
8 oz assorted vegetables (mushrooms, peppers, pea pods, carrots, broccoli, etc)
1 lb. skinless, boneless chicken breasts, cut into 1" x 2" pieces
4 green onions, cut into 1" lengths

Combine broth, wine, and soy sauce in 5-quart skillet or stove top casserole. Break noodles in half, add to skillet with vegetables and chicken. Bring to boiling, reduce heat to medium low; cook 3-4 minutes. Remove from heat, stir in green onion

Artichoke Balls

Artichoke Balls

1 can artichoke hearts (not marinated) -- cut up then mashed with fork
1 cup seasoned bread crumbs
1/2 cup grated Romano cheese
1/3 cup olive oil
1/8 tsp garlic powder

Mix very well. Make small balls by hand. Best if chilled. Do not put on paper towels or doilies (oil will leak out)

Mixed Mushroom Rice

Mixed Mushroom Rice

3 cups chopped mixed mushrooms (white, portobello, shiitake, etc.)
1 medium onion, diced
1/2 stick butter
5 cups cooked white rice
Soy sauce, to taste
Salt
Freshly ground black pepper
1/2 cup sliced green onions

Saute the mushrooms and onion in butter in a skillet until soft. Stir in rice, soy sauce, salt and pepper, and green onions. Cook until warmed through

Sunday, January 22, 2012

Honey-Glazed Pork Chops

Honey-Glazed Pork Chops

4 bone-in pork loin chops, 3/4- to 1-inch thick
Salt
Ground black pepper
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray

Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops

Saturday, January 21, 2012

Banana Pudding Cake

Banana Pudding Cake


1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
4 large eggs
1 cup water
1/2 cup mashed ripe banana (about 1 medium)
1/4 cup vegetable oil

Preheat the oven to 350 degrees. Combine all ingredients in a large mixing bowl. Beat at medium speed of an electric beater until blended. Pour into a greased 10-inch tube pan.
Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.


Cake and pudding mixes are the basics for this dessert that's similar to pound cake. Enjoy it plain, or jazz it up by sifting powdered sugar over the top just before serving

Confetti Upside Down Cake

Confetti Upside Down Cake

4 tablespoons (1/2 stick) butter, melted
2/3 cup packed light brown sugar
10 maraschino cherries, cut in half
1 (15.25-ounce) can fruit cocktail, drained
1 (18.25-ounce) package yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 tablespoons rainbow sprinkles

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Add melted butter to baking dish and sprinkle with brown sugar. Arrange cherry halves evenly over sugar and sprinkle with fruit cocktail; set aside.
In a large bowl, beat cake mix, water, oil and eggs according to package directions. Stir in sprinkles and pour into prepared baking dish.
Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
Let cake stand 5 minutes; loosen gently with a knife and invert onto a serving platter

Strawberry Champagne Punch

Strawberry Champagne Punch

1 (750 milliliter) bottle champagne
1 (2 liter) bottle ginger ale, chilled
2 (10 ounce) packages frozen strawberries, partially thawed

In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve

Chocolate Brownie Cobbler

Chocolate Brownie Cobbler

2 cups unsalted butter
10 (1-oz.) squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 tsp. vanilla
1 2/3 cups all-purpose flour
1 tsp. salt
2 1/2 cups walnuts, toasted, coarsely chopped
Cocoa powder, optional
Vanilla ice cream

Preheat oven to 350 degrees. In a heavy large saucepan over medium-low heat, stir butter and chocolate until melted and smooth. Remove from heat. Whisk sugar into chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla. Stir in flour and salt. Stir in walnuts. Transfer to a buttered 15 x 10-inch baking dish.

Bake 50 minutes or until top is crisp and tester inserted into center comes out with wet crumbs attached. Do not overcook. Cool 15 minutes. Dust with cocoa powder. To serve, spoon warm cobbler into bowls and top with vanilla ice cream.

Yield: 12 servings

ONE PAN MEAL

ONE PAN MEAL
ground beef
onions
celery
potatoes
1 can vegetable (optional)
Brown beef, just until all the pink is gone. Add chopped onions and celery. Mix together.

Add water and bring to simmer. Add brown gravy mix, bring back up to boil. Then add potatoes which have been peeled and sliced on round, but not too thickly.
Add vegetables in with meat mixture, along with whatever spices you prefer (plus a little hot sauce, if desired).
When the potatoes are tender, the meal is ready to be served. This is very good with crusty bread

Dirty Bag Shrimp

Dirty Bag Shrimp

1 pound (26−30) shrimp, shell on
1 tablespoon celery salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme

Steam or boil and drain the shrimp well.

Place in paper bags with the spices and shake it like it's Shake 'n' Bake!

Tear open the bags and get your hands dirty! Have plenty of lemon wedges handy

Dirty Shrimp

Dirty Shrimp

1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)

Combine seasonings in a small bowl.

Melt the butter in a large skillet over high heat, then add seasonings.

Cook for 1 minute.

Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink.

If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.

If serving as an entree, add beer and simmer 1 minute.

Serve over rice with French bread on the side to dip into the sauce.

Makes 12 appetizer servings or 6 dinner servings

BLT Breakfast Sandwich

BLT Breakfast Sandwich

1 ripe, small to medium tomato
1 egg
1 or 2 slices mozzarella or Swiss cheese
2 strips bacon
2 English muffins
Mayonnaise
Salt and pepper to taste
Heat oven to 350 degrees F.

Slice top off tomato and partially scoop out a hollow in the tomato about the size of an egg. Salt and pepper inside. Break egg into hollow of tomato.
Place half the cheese on top of tomato so edges do not droop over sides of tomato. Place in ovenproof dish and bake, uncovered, for 30 to 45 minutes (depending
upon size of tomato and egg used) or until egg is set throughout. Remove from oven and cool for 5 to 10 minutes. Slice tomato in half.
Cut bacon slices in half and fry until crisp. Slice English muffin in half and toast. Lightly spread with mayonnaise, if desired.
Build sandwich by placing baked tomato/egg, slice of cooked bacon and remaining cheese on muffin; salt and pepper to taste.

Makes 2 sandwiches

Breakfast Bacon Pie

Breakfast Bacon Pie

2 cups Bisquick baking mix
1/2 teaspoon salt
1 pound bacon,fried,crumbled
1/3 cup chopped onions
2 cups shredded Swiss cheese
4 cups milk
8 eggs
1/4 teaspoon pepper

Grease two 10-inch pie plates. Sprinkle bacon,
cheese,

and onion evenly into the 2 dishes. Beat remaining ingredients until smooth and pour evenly into the dishes. Bake both at 400 degrees F for about 30 minutes
or until tops are golden. Let plates stand for 5 minutes before cutting.

60 Second Lemon Chiffon Pie

60 Second Lemon Chiffon Pie

2 8 ounce containers lemon chiffon yogurt
8 ounce container whipped topping
1 prepared graham cracker pie crust
grated lemon peel for garnish

Fold together yogurt and whipped topping in a large bowl. Spoon
into crust. Sprinkle with peel and freeze until set. Remove pie from
freezer 15 to 20 minutes before serving. Cut into wedges and serve.

Makes one 8 or 9 inch pie

PINA COLADA DUMP CAKE

PINA COLADA DUMP CAKE

1 (21 oz) can coconut cream pie filling
1 (20 oz) can crushed pineapple, drained
1 (18 oz) pkg butter flavored cake mix
1 stick unsalted butter, melted

Preheat oven to 350F. Prepare a 13x9x2-inch baking pan by spraying with nonstick cooking spray.

Layer pie filling and pineapple in pan. Sprinkle dry cake mix evenly over top. As carefully as possible, drizzle melted butter over all cake mix. Bake in pr4preheated oven for 25 to 35 minutes, or until top is golden brown and "crisp".

Serve with whipped cream or vanilla ice cream

Friday, January 20, 2012

Bootleg Beans Recipe

Bootleg Beans Recipe

3 strips of bacon, diced and fried
1 small onion, chopped
1 15-ounce can pork and beans
1 tablespoon of brown sugar
2 tablespoons of vinegar
2 tablespoons of catsup

Dice and fry bacon until half done. Add chopped onion, cook until slightly browned, pour off most of the grease. Add pork and beans, brown sugar, vinegar, and catsup. Stir well, cover.
Bake the beans slowly in a 300 degree oven for a couple of hours. Or, if you prefer, you may simmer them very slowly on top of the stove for about 30 minutes

Tropical Breeze Coffee Cake

Tropical Breeze Coffee Cake

1 box Blueberry Bread Mix
3/4 cup Crushed Pineapple, drained
1 cup Coconut, shredded
2 tablespoon Sour Cream
3 tablespoon Oil
Orange Juice (replace liquid called for in recipe)

Mix blueberry bread according to instructions on the box, replacing water or
milk called for in recipe with orange juice.

Add the crushed pineapple, coconut, sour cream and oil to mixture. Stir to
blend.

Pour into greased pan and bake approximately 50 minutes, or until knife
inserted in middle comes out clean.

Chill overnight for easier cutting.

Slice into individual slices

Stupid Chicken - CP

This is what I am cooking tomorrow
Stupid Chicken - CP

4 skinless, boneless chicken breasts
28 oz. can Italian diced tomatoes
1 envelope Lipton Recipe Secrets herb & garlic
shredded parmesan cheese to sprinkle on top

Cut raw chicken into bite size pieces, mix with tomatoes and Lipton's and pour into crock pot. Cook on low for 6-8 hours. Serve over rice or bow tie pasta. Sprinkle with cheese

Brown Sugared Bacon

I made this today with the bacon I got from Zaycon,SOOOOO yummy,saved some for a sandwich tomorrow

Brown Sugared Bacon

1 (12 ounce) package bacon
Vegetable cooking spray
1/3 cup firmly packed light brown sugar
1 to 1 1/2 teaspoons coarsely ground pepper

Arrange bacon in a single layer in an aluminum foil-lined broiler pan coated with cooking spray. Sprinkle evenly with brown sugar and pepper.


Bake at 425 degrees F for 14 to 18 minutes or until done. Serve immediately

Orange sherbet soda

Orange sherbet soda

1 or 2 scoops of orange sherbet
1/2 bottle (16 oz) orange soda (can use diet)
Slice of pineapple

Put sherbet in glass
Pour in soda
Garnish with pineapple slice

Garbage

Garbage

10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter

Preheat oven to 350°.
Grease or spray a 9x13 baking pan.
Slice potatoes and place them in a bowl of cold water.
In a skillet brown ground beef half way, drain.
Add onion, garlic powder and chili powder, finish browning meat.
Stir in beans, soup and milk. Continue heating and stirring until
hot all the way through.
Place a layer of potatoes in baking pan, season lightly with pepper,
then cover with a layer of meat and bean mixture.
Alternate layers until the pan is full, ending with a layer of potatoes.
Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven
And bake for two hours or until potatoes are tender all through the dish.
Serves 6-8

FRUIT MAGIC DESSERT

FRUIT MAGIC DESSERT

1 can cherry pie filling
1 pkg. white cake mix, Jiffy size
1/4 c. soft butter
1/2 c. chopped nuts

Spread pie filling in 8 x 8 inch pan. Combine cake mix, butter and nuts in bowl and mix until crumbly. Sprinkle over pie filling. Bake at 350 degrees about

45 minutes or until golden brown

Tiger Butter with A Crunch

Tiger Butter with A Crunch


1 (11 oz.) package white chocolate chips
1 (11 oz.) package milk chocolate chips
1/2 c. crunchy peanut butter
1 to 2 c. crispy rice cereal (depending on how much "crunch" you want.)


Cover an 8 by 8 in pan in wax paper.
Melt the 2 pkgs chocolate together in a microwave safe bowl in the microwave for about 40 seconds, then take it out and stir. Place in microwave for another 30 seconds, stir and repeat this until chocolate is fully melted.
Just make sure you watch it so you DON'T BURN the chocolate.
Stir in peanut butter.
Stir in rice crispy's.
Pour into pan and let set.

Cut into small bite size pieces

Good Coffee Cookies

Good Coffee Cookies

Mix together:
3 c. light brown sugar
1 c. soft margarine

Add:
3 well beaten eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
6 c. flour
1 tsp. baking soda

Make a soft dough and chill for about 1 hour.

Take small lumps, roll in the palm of your hand and press onto a cookie sheet into about 1/4 inch round.

Bake at 350 degrees for 15-18 minutes.
They may be frosted with a glaze-like frosting, but are good without.
THIS IS A DOUBLE BATCH!
Happy dipping!

SOUTHWESTERN POTATOES

SOUTHWESTERN POTATOES

1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2-inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chiles, un-drained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream

Preheat oven to 450F or grill to medium-high. Spray foil with nonstick spray. Center onions on sheet of Aluminum Foil ~ Top with cubed potatoes. Combine seasoned salt, chili powder and cumin; sprinkle over potatoes. Top with green chilies. Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside. Bake 30 to 35 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill. Sprinkle potatoes with cheese. Let stand about 2 minutes until cheese melts. Serve with salsa, chopped fresh cilantro and sour cream.

MAGIC BREAKFAST SWEET ROLL

MAGIC BREAKFAST SWEET ROLLS

1/4 c. sugar
1 tsp. cinnamon
16 lg. marshmallows
1/4 c. butter, melted
2 cans crescent dinner rolls

Glaze: Melt 2 tablespoons butter. Add 2 tablespoons milk; heat. Add: 1/4 tsp. butter extract 1 1/4 c. powdered sugar, sifted

Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap crescent triangle around each, completely covering marshmallow
and squeezing edges of dough tightly to seal. Dip in butter; place in greased muffin tins. Put foil under pan in oven. Bake at 375 degrees for 10 to 15
minutes until golden brown. Immediately remove; drizzle with glaze. Enjoy

Thursday, January 19, 2012

Valentine's Day Coconut Bon Bons

Valentine's Day Coconut Bon Bons

15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with
wax paper and chill for 24 hours. Melt chocolate with shortening.
Roll coconut mixture into balls and using a fork dip the balls into
the chocolate. Drop on wax paper to cool and dry

Easy

Easy Banana Bread

1 2-layer pk yellow cake
1/2 C.nuts, Chopped (optional)
5 bananas, Ripe
1 tsp. Vanilla extract
3 EGGS

. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Mash bananas in a bowl and add dry cake mix, eggs, vanilla and nuts. Beat 2 minutes at medium speed of electric mixer. Pour into prepared pan and bake 1 hour or until cake tests done. I find the recipe is too much batter for one pan so I divide it between two loaf pans. Cake with pudding mix included also may be used

All Purpose Mix

All Purpose Mix

10 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 tablespoons baking powder
1-3/4 cups powdered milk
3 teaspoons cream of tartar
2-1/2 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place.

Use within 10 - 12 weeks if storing unrefrigerated, or within 3-6 months when storing in refrigerator. Makes about 14 cups of ALL PURPOSE MIX. (Exception: When using powdered shortening, mix may be stored for up to one year, unrefrigerated.)

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.

Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour when making mix.

You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick'

Cherry-Pineapple Dessert

Cherry-Pineapple Dessert

1 can Eagle Brand sweetened condensed milk (not evaporated milk)
1 large container Cool Whip
1 can cherry pie filling
1 can crushed pineapple, drained

In a large bowl, fold Eagle Brand milk gently into Cool whip until fully incorporated. Gently fold in pie filling and pineapple and refrigerate 1-2 hours before serving. Note: you can change the pie filling to strawberry or blueberry and add chopped nuts, if desired.

This is a very popular dessert; it's light and not-too-sweet; never any
leftovers. Great for parties, holidays or showers

A VERY good deal!

We picked up the chicken and the bacon,OMG the chicken breast are huge,some are so big only 1 will fit in a Qt.freezer bag,very little fat,and the bacon is so pretty,and the right cut of thickness,Ya'll have to try this,it is a lil expensive doing it by yourself,but get a friend to split the box s and the price,SOOOOO worth it.
peggy

Wednesday, January 18, 2012

Today!

I ordered a box of chicken(40 lb box breast no skin no bone)and a box of bacon,my sister and I are splitting the box s.It is from a company called Zaycon.So I will be posting more chicken recipes as I try them out.The beef I ordered last month was sooo good,sis an I shared that box to.I hope everyone has a great Thurs.
peggy

Chicken Licking Good Pork Chops

Chicken Licking Good Pork Chops

8 lean pork chops, 1 inch thick
1 tablespoon salt
1/2 cup flour
1/2 teaspoon garlic powder
2 tablespoons oil
1 can chicken and rice soup

Dredge chops in mixture of flour, salt, dry mustard
and garlic powder.
Brown in oil in large skillet. Place browned pork
chops in crockpot. Add
can of soup. Cover and cook on low 6 to 8 hours or
high 3 1/2 hours

Lumpy Pan Pizza

Lumpy Pan Pizza

1 can (16.3 ounces) refrigerated flaky biscuits
1 can (8 ounces) pizza sauce
2 cups finely shredded mozzarella cheese (8 ounces)
16 slices (1 1/2 inches in diameter) pepperoni

Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits. Cut
each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1
cup of the cheese; toss to coat.

Spread Mixture in ungreased 9­inch square (2­quart) glass baking dish.
Top with pepperoni and remaining 1 cup cheese. Bake 22 to 28 minutes or
until golden brown and bubbly.

FRENCH ONION PAN ROLLS

FRENCH ONION PAN ROLLS

2 loaves ( 1pound each) frozen bread dough, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
½ cup butter or margarine

Divide the bread dough into 20 portions, shape each into a ball.
In a bowl, combine the Parmesan cheese and soup mix.
Place butter in another bowl.
Roll each ball in butter then in the cheese mixture.
Arrange in a greased 13x9x2 inch baking dish.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350º for 30-35 minutes or until golden brown.
Remove from pan to wire rack, and serve warm.
You can also use the frozen rolls to save time

Chocolate Marshmallow Chow

Chocolate Marshmallow Chow

1 c miniature marshmallows
1/3 c chocolate chips
1 stick margarine or butter
9 c Wheat Chex cereal
1/2 c powdered sugar
1/2 c raisins

Melt margarine, marshmallows, raisins and chocolate chips. Pour
mixture over cereal and toss. Put mixture into paper bag and add
powdered sugar. Shake until all cereal is covered.Store in air tight container

Left over cake

Left over cake
If you have some left over cake that your tired of - remake it into something like a trifle

Slice your cake thinly or kind of crumble and put in bottom of large glass bowl.

Then, make layers of the cake, pudding or jam and cool whip.

Examples might be cake, angle or white
Chocolate pudding and cool whip

Chicken Supreme

Chicken Supreme

4 boneless, skinless chicken breast halves
4 tbsp butter or margarine
1/4 lb sliced fresh mushrooms
1 cup sour cream (low fat in this recipe will not be as tasty)
1 can (10-3/4 oz.) cream of chicken soup
1/2 tsp garlic salt
dash pepper
1/2 tsp paprika
1 cup shredded Swiss cheese


Heat oven to 350º

Sauté chicken in butter until lightly browned. Place chicken in greased 8x8 dish. In skillet, sauté mushrooms until lightly browned, add sour cream and soup. Cook and stir for 1 minute, scraping bits from bottom of pan. Add garlic salt and paprika. Pour mixture over chicken. Bake 30 - 35 minutes, until juices run clear. Sprinkle cheese over chicken; bake another 10 minutes until cheese is melted and bubble. Makes 4 servings

Ham and Cheese Crescent Squares

Ham and Cheese Crescent Squares


2 cans crescent rolls sheets
1 cup chopped cooked ham
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Place one crescent roll sheet on greased baking sheet. Drizzle with honey. Sprinkle ham and cheese on top. Place second sheet on top and seal edges. Bake for 11 to 13 minutes or until golden brown. Cut into squares. Serve with a green salad for nice simple supper. You can also cut these into little triangles for appetizers or finger foods

EASY PINEAPPLE DESSERT

EASY PINEAPPLE DESSERT
1 box yellow cake mix (2 layer)
1 lg. can crushed pineapple, drained
1 c. pecans
2 stick margarine
Grease bottom and sides of 9x13 inch pan.
Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of pecans.
Sprinkle remaining cake mix on top.
Dab with margarine and bake at 300º until done about 1 1/2 hrs,depending on your oven
Cool and cut into squares

CUPCAKE BROWNIES

CUPCAKE BROWNIES

1 cup butter or margarine
4 1-ounce squares semisweet chocolate
4 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped pecan

In a small saucepan over low heat, melt butter and
chocolate; cool for 10 minutes.

In a mixing bowl, beat eggs and sugar.Add vanilla and
chocolate mixture;
stir in flour and nuts.
Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350º for 18 - 20 minutes or until
brownies test done with a wooden pick

woo hoo for Baytown

I am sooo happy to see a "Joe V" will be opening next week here,I have seen stories on the Houston news about them,hopefully it will mean better food prices for us.

Crockpot Teriyaki Steak

Crockpot Teriyaki Steak

2 1/2 lbs. boneless chuck steak
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. low-sodium soy sauce
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in crockpot. Pour sauce over. Cover and cook on low for 8 hours

Tuesday, January 17, 2012

ICE TEA SYRUP

ICE TEA SYRUP

Add 28 tea bags to 7 cups of boiling water.
Steep for 15 minutes. Remove tea bags and add 4 1/2 cups sugar.
Bring to a boil to melt sugar. Remove from heat and cool.
Store in refrigerator in a closed jar. Makes 2 quarts of syrup.
When ready to make tea, mix 1 cup syrup to 2 quarts of water.
Add lemon to taste. You can also add orange juice.

I use 3 cups of sugar because 4 1/2 cups is too sweet for me

Chile Relleno Casserole

Chile Relleno Casserole

1lb. bulk pork sausage
1 small onion, chopped
2/3 cup bottled taco sauce
1/4 cup milk
4 eggs
1/4 cup flour
2 cups shredded jack cheese
2 (7 oz) cans whole green chiles, seeded

Cook sausage until browned and crumbly, about 20 minutes. Add onion and
sauté until transparent, about 1-2 minutes. Drain fat. Add taco sauce
and cook over medium heat until mixture thickens, 2-3 minutes.

Beat together milk, eggs and flour. Add cheese.

Layer chiles, pork mixture and cheese-egg mixture in an 8-inch square
pan. Repeat layers, ending with cheese-egg mixture.

Bake at 350F for 45 minutes. Let stand 20 minutes before serving

Sunny Honey Chex Mix

Sunny Honey Chex Mix

8 cups Corn Chex cereal
2 cups Honey Nut Cheerios® cereal
1/2 cup roasted sunflower nuts
1/4 cup butter or margarine
1/4 cup honey
1 1/2 cups pastel-colored candy-coated chocolate candies (M&M's)

In large microwavable bowl, mix cereals and sunflower nuts.

In 2-cup microwavable measuring cup, microwave butter and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 2 to 4 minutes, stirring every minute, until mixture is well coated and looks glazed.

Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container.
Oven Directions: Heat oven to 300°F. In ungreased large roasting pan, mix cereals and sunflower nuts. In 1-quart saucepan, heat butter and honey over medium heat until boiling, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 25 to 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container

Caramel Rum Fondue

This Caramel Rum Fondue recipe makes a great dipping or drizzling sauce.
Serve it with apple slices or pound cake.

Caramel Rum Fondue

7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum

Add caramels and whipping cream to crockpot.
Cover; heat until caramels are melted, approximately 30-60 minutes.
Stir in marshmallows and rum.
Cover; cook another 30 minutes.

Monday, January 16, 2012

Boston Iced Tea

Boston Iced Tea

1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate

Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool

3 Ingredient Strawberery Bundt Cake

3 Ingredient Strawberery Bundt Cake

1 box of strawberry cake mix
1 can of strawberry pie filling(20 oz)
3 eggs

Mix all three ingredients together. (use spoon not mixer) Pour into your greased bundt pan and cook at 350 for 30 to 35 minutes

CHOCOLATE COCONUT PECAN BALLS

CHOCOLATE COCONUT PECAN BALLS

2 cups powdered sugar
2 tsp. cocoa
7 oz. sweetened condensed milk
1/2 stick butter
1 (12 oz.) bag chocolate chips
1 cup coconut
1 cup pecans, chopped fine

Cream first four ingredients together with mixer. Mix well
for 2 minutes. Melt chocolate chips in glass bowl in
microwave, add to mixture. Add coconut and pecans. Stir well
with wooden spoon. Chill for approximately 20 minutes. Roll
into balls and place on wax paper. Refrigerate

Fruit Bowl with Marshmallow Dip

Fruit Bowl with Marshmallow Dip

8 oz cream cheese, softened
1/2 C frozen whipped topping, thawed 1/2 C marshmallow creme

assorted fresh fruits of your choice such as grapes, melons, berries, kiwis, pineapple or whatever else strikes your fancy. This way I can have the fruit and those not watching their weight can have the dip!

In a small bowl beat cream cheese until fluffy. Fold in whipped topping and marshmallow creme until well mixed. Serve immediately with fresh fruit. Store any remaining fruit dip in refrigerator

Hot Mexican Dip

Hot Mexican Dip

1 8 oz. cream cheese, softened
1 jar Newman's Own pineapple or peach salsa (fruit salsa is a must!)
1 pkg. Mexican blend shredded cheese

Spread soft cream cheese on bottom of pie plate. Top with 1/2 to 3/4 jar of salsa, then cover with shredded cheese. Bake @ 350 till heated.Serve with tortilla chips

Beer Rice

Beer Rice

1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken bouillion cubes, optional
1 bottle (12 0z.) beer, (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning

Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil. Lower heat, cover and simmer for 30 minutes, or until liquid has been absorbed.

Serve with hot wings, or fried chicken

PIZZA JOES

PIZZA JOES
1 lb. ground beef
1 onion, diced
1 jar (14-oz) pizza sauce
1/2 tsp oregano
1 tsp basil
1 tsp garlic powder
1 cup chopped pepperoni
1 cup shredded mozzarella cheese
6 hamburger buns, split and toasted

Brown and drain beef with onion. Add pizza sauce, spices, and chopped pepperoni. Cook on medium and heat just until heated through. Serve hot over toasted hamburger bun and topped with mozzarella cheese

Oatmeal Cookie Bath

Oatmeal Cookie Bath

1 cup rolled oats
1/2 cup baking soda
1/2 t. ground cinnamon
1 T. vanilla extract

Put all ingredients in blender or food processor and blend on high
speed until you have a smooth mixture like whole grain flour. to use,
pour the entire mixture under running water while drawing a bath.
Relax in tub and enjoy.Makes 8 oz.

This is great for unwinding before bed or at the end of a long day.
and it make a fun gift for a friend. Simply pour the dry mixture into
a jar and cover it with a bit of cotton fabric tied up with a ribbon
and maybe a cinnamon stick. Include a gift care with instructions for
using the bath. For a real treat, you could also include some homemade
oatmeal cookies and a good book. Oatmeal is very softening to the
skin. Make sure to moisturize your skin very well after soaking in
this bath

Crockpot Stuffed Pasta Shells

Crockpot Stuffed Pasta Shells

1 20-oz. package of cheese-stuffed pasta shells
8-oz. mushrooms, sliced
2 tsp olive oil
1 28-oz. can plum tomatoes, cut up
1 6-oz. can low-sodium tomato paste
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 cup white wine

Saute the mushrooms in the oil in a skillet for about 5 minutes. Transfer them to the stoneware. Add the tomatoes, tomato paste, oregano, garlic and wine.
Cover and cook on High for 3 1/2 to 5 hours. Add the shells to the sauce, making certain to cover them with sauce. Cover and cook for about 1 hour or until the shells are thoroughly hot

Ground Beef Casserole

Ground Beef Casserole
8 Servings

1 pound small pasta (macaroni, medium shells, ziti, etc.)
1-1/2 pounds ground beef
1 15-ounce can black beans (recommend Bush's), drained and rinsed
1 14-ounce can diced tomatoes (fire roasted), drained
8 ounces grated cheese (Mexican 4-cheese or cheddar/mozzarella mix)
1 pound (16 ounces) salsa

Preheat the oven to 350°. Coat a 9x13” casserole with shortening or non-stick spray.

Cook the pasta until a minute or two shy of being al dente. It will cook further later on.

Meanwhile, brown the ground beef in a large skillet. Drain off the grease. Add the black beans and diced tomatoes and warm through. Add the cooked pasta and toss to combine

Pour 1/2 of the meat mixture into the casserole dish. Layer 1/2 of the grated cheese, then 1/2 of the salsa. Repeat the process for the second layer.

Bake for 35 minutes. Serve with fresh, hot cornbread or warm flour tortillas

Herbal Spread Mix

Herbal Spread Mix

Combine 1 cup dried parsley,
1/2 cup dried dillweed,
1/2 cup dried chives,
1/2 cup dried oregano and
1/4 cup dried thyme.
Store in an airtight container away from the light.

Variations: Add 1/4 cup dried basil or 1/8 cup dried
lemon zest.

Yield: 2 3/4 cups
Suggested Uses: Add to cream cheese for a cracker spread.
Add to pasta sauces, dips, veggie dishes, soups and stews, salad dressings,
homemade herb breads, chicken, fish dishes, herb vinegars, or herb butter

Italian Seasoning

Italian Seasoning

1 cup dried basil,
1 cup dried parsley,
1/2 cup dried greek oregano,
1/2 cup dried minced onion,
1/4 cup dried thyme,
1/2 cup dried minced garlic,
1/8 cup crushed mild dried chile peppers,
1 Tbl ground black pepper,
1 Tbl dried sage.

Combine the ingredients in a large bowl and blend thoroughly. Keep in clean
airtight glass jar in a cool dark place. Yield: About 4 cups.
Instant Spaghetti Sauce: Mix 1 Tbl seasoning and 1 cup tomatoes and cook for
15 minutes.
Uses: Add seasoning to pizza sauce, meatballs, Italian hamburgers, pasta salad,
steamed summer squash, garlic bread, and salad dressing

RED HOT APPLES

RED HOT APPLES
1 cup water
2 cups sugar
1/3 cup red hots (Be sure it is the old fashioned kind)
4-6 apples sliced
That is exactly how the recipe was given to me. So here is what you do:
Melt the red hots in hot water and sugar, then add the apple slices and
cook until they are, well if it was pasta I would say al dente. If they
aren't bright red, add food coloring. Bright red is part of the fun

Granny's Mexican Succotash

Granny's Mexican Succotash

4 green onions sliced
1 clove garlic minced or pressed
2 T. butter or margarine
1 lb. smoked sausage
1 16 oz can whole kernal corn drained
1 16 oz can whole tomatoes coarsely chopped
1 can lima beans drained
1/4 C. brown sugar
1/2 t. salt
dash pepper
1 pkg. crisp tostada shells
1 C. shredded Cheddar cheese

Saute onion and garlic in butter in large skillet or saucepan until tender. Slice sausage into 1/2" pieces, add to sauteed mixture and continue cooking 5 minutes stirring frequently. Stir in vegetables, brown sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes. To serve, spread about 2/3 C. mixture on top of each shell. Sprinkle with cheese. Place on broiler proof plates or rack and broil 4" from heat until cheese melts. Makes 10 servings

Arrabbiata Sauce

Arrabbiata Sauce

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice

Teriyaki Beef and Noodles

Teriyaki Beef and Noodles

1 (3 ounce) package ramen noodles (any flavor)
12 ounces lean ground beef
1/2 cup chopped onion (medium size)
2 (14 ounce) cans beef broth
1/4 cup teriyaki sauce
1 cup thinly sliced carrots
1/4 cup sliced green onions
1 cup snow peas, trimmed and cut in half diagonally
1 Tablespoon chopped fresh cilantro

Break ramen noodle block into four pieces, discard seasoning packet. Set noodles aside.
In a 3 quart saucepan cook and stir ground beef and onion over medium-high heat until meat is browned and onion is tender. Drain fat.
Stir in broth, teriyaki sauce, and carrots. Bring to boiling.
Add noodles and green onions. Reduce heat to medium-low; cook for 5 minutes, stirring occasionally to separate noodles.
Add snow peas and cilantro; cook and stir for 2 minutes longer or until peas are crisp-tender.
Ladle into bowls

Super Easy Beignets

Super Easy Beignets

Makes 2 dozen

1 (32-ounce) package frozen bread dough loaves
Vegetable oil
Powdered sugar


Place both frozen bread dough loaves on a greased baking sheet. Cover loosely with a clean damp towel, and cover towel loosely with a sheet of plastic wrap. Let dough thaw and rise, covered, in refrigerator overnight.

Transfer dough to a lightly floured surface; cover and let stand at room temperature 30 minutes. Using a serrated knife, cut each loaf into 12 equal pieces. Cover pieces with a towel.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 375 degrees F. Fry dough, 4 pieces at a time, 1 to 2 minutes on each side or until golden; drain on paper towels. Roll warm beignets in powdered sugar. Serve immediately

Slow Cooker Eight Layer Casserole

Slow Cooker Eight Layer Casserole

1/2 pound lean ground beef
2 tablespoons imitation bacon bits
1 small onion, chopped
1 can (15-ounces) tomato sauce
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup long-grain rice
1 can (8.75-ounces) whole-kernel corn, drained
1/2 cup green bell pepper, chopped


Crumble ground beef evenly over bottom of a slow cooker. Sprinkle with bacon bits, then onion.
In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers.
Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper.
Cover and cook on low about 5 hours or until rice is tender

Peanut-Butter Valentines Day Kisses

Peanut-Butter Valentines Day Kisses

18 oz creamy peanut butter
1 1/4 c granulated sugar (or, yes you can use splenda, I do and it's great in the cookies)
2 ea large eggs
9 oz milk or dark chocolate kisses

Heat oven to 350. Have cookie sheets ready.

With a wooden stir peanut butter, sugar and eggs in a medium-size
bowl until thoroughly blended. (Dough will be slightly sticky)

With floured hands, roll level measuring tablespoons full of dough
into 1 1/4" balls.

Place 1-1/2 inches apart on ungreased cookie sheets.

Bake 12 to 14 minutes until cookies look dry with tops crackled.

Remove from oven and immediately press a chocolate kiss in the center
of each cookie.

Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire
racks

Waldorf Astoria Red Cake

The iceing for this is amazing,and worth the trouble
Waldorf Astoria Red Cake

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 ounces red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon vinegar
1 cup buttermilk
1 tablespoon baking soda
5 tablespoons all-purpose flour
1 cup milk
1 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract

Cream together the shortening, sugar, and eggs. Make a paste
with food coloring and cocoa. Add to shortening mixture.
Add salt and buttermilk to mixture. Next add flour, vanilla,
vinegar, and baking soda in that order. Mix. Bake for 30 minutes at
350 degrees F in two 8 inch round greased and floured cake pans. Let
cool.

To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until
thick, and then cool. Cream together 1 cup powdered sugar, 1 cup
butter or margarine and 1 teaspoon vanilla until fluffy. Add to
flour mixture.
Cut layers of cake in half lengthwise. Spread frosting on each half
layer. Stack and frost over all.

If making this cake for valentines day, I always tint the icing with
a very pale pink paste and the eye explosion is spectacular when its
cut

Valentines Day Hot Buttered Comfort

Valentines Day Hot Buttered Comfort

1 1/2 oz Southern Comfort
1 Slice lemon
4 oz Hot water
1 Stick cinnamon
1 ts Butter
1 Cinnamon Stick

Combine all ingredients except the butter in a warm mug.
Float butter on top and stir with a cinnamon stick

Now for Valentines

All tho I am single , I do celebrate valentines day,I buy a cute bunch of flowers from walmart,and cook up some very yummy goodies for family and friends,hope ya'll enjoy the recipes.
AND NEWS ALERT: I did get a lab puppy last Nov.her name is Daisi,Last Wed. I got a cutie pie his name is Zacari(Zac),the newest members of my family.
I hope everyone has a great week
peggy

Saturday, January 14, 2012

BANANA SPLIT BROWNIES

BANANA SPLIT BROWNIES

1 box Duncan Hines Walnut Brownie Mix
(follow directions for ingredients)
8 Oz Cream Cheese
1 Cup Confectioner's Sugar
3 T Margarine
1 Teaspoon Vanilla
1 Large Can Pineapple Chunks drained
1 Jar Maraschino Cherries
3 Bananas
1/2 Cup Chocolate Syrup
3 Cups Cool Whip

Bake the brownie mix in a glass pan according to the directions.
Let Cool.
While cooling, combine the margarine, vanilla, cream cheese, and
confectioner' s sugar until creamy.

Once the brownie has cooled, spread the cream cheese mixture over
the top. Place the pineapples over the cream cheese.
Slice the bananas over the top of the pineapple.
Once done, drizzle the chocolate syrup over the top of the bananas.
Spread the Cool Whip over the brownie mixture.
Place cherries around the Cool Whip and sprinkle with ground nuts.
Serve Hot or Coo

GREEN PEA SALAD WITH CHEESE

One of the favorites at a Bar B Q,,,,
GREEN PEA SALAD WITH CHEESE

2/3 cup mayonnaise
Salt and pepper to taste
1/3 cup diced red bell pepper
1 cup diced celery diced fine
3 large sweet pickles, chopped
16 oz frozen peas, thawed
3/4 cup cubed Cheddar cheese

In a large bowl, mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves

Cafe Mexicano

Cafe Mexicano

1 oz. coffee liqueur
1/2 oz. brandy
1 t. chocolate syrup
Dash ground cinnamon
Hot coffee
Sweetened whipped cream

Mix coffee liqueur, brandy, chocolate syrup and cinnamon in a cup or mug. Fill to top with hot coffee. Top with whipped cream. Serves 1