Mexican Crescent Puffs
1 pound lean ground beef
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
2 tablespoons chopped green chiles
1 envelope taco seasoning
1/2 can refried beans
1 tube refrigerated crescent rolls
1/2 cup shredded Cheddar cheese
Salsa, medium
Sour cream, for garnish
In a 10-inch skillet, brown ground meat. Drain and rinse in warm water. Return to skillet and add garlic, pepper, chilies, taco seasoning and refried beans. Mix well. Remove from heat and set aside.
Open crescent rolls and separate. Take one and put on a cookie sheet. Spread crescent slightly. Take two heaping tablespoons of mixture and place on wide part of dough. Sprinkle with Cheddar cheese and fold points over meat mixture. Bake at 350 degrees F for 12 to 15 minutes or until golden brown. Serve warm with salsa and sour cream
Thursday, March 3, 2011
Magic Steak Dip
Magic Steak Dip
This dip will produce the most incredible grilled steak you have ever had in your life. It makes 2 quarts, but it lasts forever in the refrigerator.
1 (20 ounce) bottle good-quality soy sauce
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A-1 Steak Sauce
1 (10 ounce) bottle Heinz 57 Sauce
1 pound light brown sugar
2 teaspoons granulated garlic or garlic powder
2 teaspoons onion powder
1 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons fresh lemon juice
1/3 cup prepared mustard
2 teaspoons Tabasco sauce
Mix all ingredients in a large glass or stainless steel bowl. Whisk until well blended. Store in tightly sealed jars in the refrigerator.
To use, pour a small amount of the dip in a nonporous baking dish and dip the steaks into it, coating both sides well. Marinate for about 30 minutes before
Peanut Pudding Drops
Peanut Pudding Drops
1 (3 ounce) box regular chocolate pudding
1 cup granulated sugar
1/2 cup evaporated milk
1 tablespoon butter
1 cup unsalted peanuts
Combine all ingredients except peanuts in a saucepan. Bring to a rolling boil. Lower heat and boil for 3 minutes, stirring constantly. Remove from heat and add peanuts. Beat candy with a wooden spoon until it starts to thicken. Drop by tablespoons onto wax paper.
1 (3 ounce) box regular chocolate pudding
1 cup granulated sugar
1/2 cup evaporated milk
1 tablespoon butter
1 cup unsalted peanuts
Combine all ingredients except peanuts in a saucepan. Bring to a rolling boil. Lower heat and boil for 3 minutes, stirring constantly. Remove from heat and add peanuts. Beat candy with a wooden spoon until it starts to thicken. Drop by tablespoons onto wax paper.
Chocolate Drop Candy
Chocolate Drop Candy
6 oz Chocolate chips
1 c M& Ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on
high (100%). Stir until smooth. Choose any of the other ingredients to
measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonful
onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
6 oz Chocolate chips
1 c M& Ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on
high (100%). Stir until smooth. Choose any of the other ingredients to
measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonful
onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
Pineapple Fool
Pineapple Fool
2 cups (1-inch) cubed fresh pineapple
1/2 cup water
1 tablespoon chopped crystallized ginger
- 1/4 cup packed brown sugar
2 tablespoons fresh lemon juice
2 cups frozen reduced-calorie whipped topping, thawed
Combine the first 3 ingredients in a medium saucepan, and bring to a
boil. Cover, reduce heat, and simmer 10 minutes or until liquid almost
evaporates. Add sugar and lemon juice, and cook over medium-high heat
for 8 minutes or until slightly syrupy. Place the pineapple mixture in a
blender; process until smooth. Pour the mixture into a bowl; cover and
chill.
Reserve 1/4 cup of chilled pineapple mixture. Fold the whipped topping
into the remaining chilled pineapple mixture. Spoon 1/2 cup of the
pineapple mixture into each of 6 glasses, and chill. Top each serving
with 2 teaspoons of the reserved pineapple mixture before serving. Makes
6 servings.
2 cups (1-inch) cubed fresh pineapple
1/2 cup water
1 tablespoon chopped crystallized ginger
- 1/4 cup packed brown sugar
2 tablespoons fresh lemon juice
2 cups frozen reduced-calorie whipped topping, thawed
Combine the first 3 ingredients in a medium saucepan, and bring to a
boil. Cover, reduce heat, and simmer 10 minutes or until liquid almost
evaporates. Add sugar and lemon juice, and cook over medium-high heat
for 8 minutes or until slightly syrupy. Place the pineapple mixture in a
blender; process until smooth. Pour the mixture into a bowl; cover and
chill.
Reserve 1/4 cup of chilled pineapple mixture. Fold the whipped topping
into the remaining chilled pineapple mixture. Spoon 1/2 cup of the
pineapple mixture into each of 6 glasses, and chill. Top each serving
with 2 teaspoons of the reserved pineapple mixture before serving. Makes
6 servings.
Lazy Cake
Lazy Cake
.
18 ounces cookies
Nuts (optional)
1/2 to 1 14-ounce can condensed milk
Powdered sugar
Grated chocolate
Break up the cookies, add condensed milk, mix well. Sprinkle with chopped
nuts, if desired. Shape as you like. Garnish with powdered sugar and grated
chocolate. Refrigerate for 2-3 hours.
.
18 ounces cookies
Nuts (optional)
1/2 to 1 14-ounce can condensed milk
Powdered sugar
Grated chocolate
Break up the cookies, add condensed milk, mix well. Sprinkle with chopped
nuts, if desired. Shape as you like. Garnish with powdered sugar and grated
chocolate. Refrigerate for 2-3 hours.
Jell-O Eggs
Jell-O Eggs
These are very festive at Easter. They can be used as a centerpiece in a large bowl or platter, or food compote, preferably glass or silver, or they can be put in individual salad plates, 2 to 3 eggs in each "nest".
For days or weeks ahead (depending on how many "eggs" you want) prepare eggs. Put a pinhole in the small end and and a 1/2" hole in the large end. Empty eggs by blowing through the pinhole. Wash out each egg shell thoroughly. The day before you want to serve the eggs, cover each pinhole with a drop or two of candle wax. Put the closed end down in egg cartons. Prepare several different colors of Jell-O, using a little less water than the package calls for. Cool, but do not let the Jell-O set. Pour into egg shells (a measuring cup with pouring lip works well.) If you wish, you can fill half the egg with one color, let it set, then fill the other half with a different color. Make green Jell-O in a pan. Let it set. The day you are serving the eggs, shred the green Jell-O with a fork or knife or potato ricer, place it like a next in the bowl or on individual plates. Hold each egg in warm-hot water for several seconds, crack and peel in the same manner you would a h ardboiled egg. Place in nest.
These are very festive at Easter. They can be used as a centerpiece in a large bowl or platter, or food compote, preferably glass or silver, or they can be put in individual salad plates, 2 to 3 eggs in each "nest".
For days or weeks ahead (depending on how many "eggs" you want) prepare eggs. Put a pinhole in the small end and and a 1/2" hole in the large end. Empty eggs by blowing through the pinhole. Wash out each egg shell thoroughly. The day before you want to serve the eggs, cover each pinhole with a drop or two of candle wax. Put the closed end down in egg cartons. Prepare several different colors of Jell-O, using a little less water than the package calls for. Cool, but do not let the Jell-O set. Pour into egg shells (a measuring cup with pouring lip works well.) If you wish, you can fill half the egg with one color, let it set, then fill the other half with a different color. Make green Jell-O in a pan. Let it set. The day you are serving the eggs, shred the green Jell-O with a fork or knife or potato ricer, place it like a next in the bowl or on individual plates. Hold each egg in warm-hot water for several seconds, crack and peel in the same manner you would a h ardboiled egg. Place in nest.
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