Sour Cream Apple Strudel Pie

 

 

 8 baking apples, sliced

juice of 1/2 lemon

1 cup sour cream

2 eggs

1/2 cup sugar

pinch of salt

1 tsp. cinnamon

1 tsp. vanilla

3 Tbsp, flour

1 pie crust

Topping:

2 cups walnuts, Or Pecans, chopped

1/2 cup flour

1 cup brown sugar

1 Tbsp. cinnamon

1/4 lb. butter

Peel, core and slice the apples. Keep the apples in a bowl of cold water with the lemon juice to keep them from turning brown. In a large mixing bowl, mix the sour cream with the eggs, sugar, salt, cinnamon, vanilla and flour. Toss the apples in this mixture, and put them in the pie shell. Preheat the oven to 350. Topping: Mix the walnuts with the flour, brown sugar and cinnamon. Mix in the butter using your fingertips. Spread this walnut mixture all over the top of the pie. Bake at 350* for 1 hour or until the pie is set and the top is brown. If it is browning too fast cover with a piece of foil. Allow the pie to cool on a wire rack before serving.

Georgia Peach Bread

This recipe was sent to me from a list I am on.. It sounds delicious..Thanks

Jean

 

 

This is so good toasted and buttered for breakfast,or just a snack

1-1/2 cups sugar

1/2 cup shortening

2 eggs

2-1/4 cups pureed peaches

2 cups all-purpose flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 cup finely chopped pecans

Pit & slice enough peaches to make the required
amount of puree.

Cream sugar & shortening together.

Add eggs; mix thoroughly.

Add peach puree & dry ingredients.

Mix thoroughly.

Add vanilla & chopped pecans; stir until blended.

Pour into 2 loaf pans approx 5 x 9 " that have been well greased & floured.

Bake at 325 ° F for 55 min - 1 hr. Let bread cool a few min before removing from pan.

Makes: 2 loaves

Flourless Peanut Butter Cookies

 

These are good and quick cookies :)

 

 

2 cup peanut butter

 

2 cup sugar

 

2 egg

Preheat oven to 350*. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool.

Steak with Mushrooms

 

 

2 boneless beef sirloin steaks

Salt and Pepper to taste

2 Tbsp butter

1 cup fresh mushrooms, sliced

Rub both sides of steaks with salt and pepper. In skillet, cook steaks in
butter until meat reaches desired doneness. Remove and keep warm. In the same skillet, saute mushrooms until tender. Serve with steaks.  

 

Blackberry Cake Cobbler

 

 

1/2 cup unsalted butter

1/2 cup brown sugar

6 cups fresh blackberries (can use frozen)

1/4 cup granulated sugar

2 1/4 cups all purpose flour

1 1/2 cups plus 3 tablespoons sugar, divided

2 1/4 teaspoons baking powder

1/2 teaspoons salt

1 1/2 teaspoons cinnamon

2 1/4 cups milk

1/4 cup buttermilk

2 teaspoons vanilla

Preheat oven to 375 degrees.

Melt the butter and brown sugar in a 9x13 baking dish in the oven, about 5 minutes. Toss the blackberries with the granulated sugar and arrange in an even layer in the melted butter.

Sift flour, 1 1/2 cups of sugar, baking powder and cinnamon into a large mixing bowl. Add milk, buttermilk, and vanilla to the dry ingredients and stir until smooth. Pour the batter evenly over the fruit. Sprinkle with the remaining 3 tablespoons of sugar.

 

Bake the cobbler for 50 minutes to an hour or until the center is beginning to brown and is set. Serve warm wi th a big dollop of chantilly cream or a scoop of vanilla ice cream.

NOTE: Chantilly cream is simply whipped cream, powdered sugar and vanilla.

Texas Caviar 2

 

1 can black beans, rinsed and drained

1 can fiesta corn ,drained (this may be called Mexicorn on the can)

1/2 cup vegetable oil

1/4 cup red wine vinegar

3-4 cloves minced garlic

1/4 cup sliced green onion, may substitute minced red onion

1 cup chopped tomato

1 chopped avocado

Handful fresh cilantro or Parsley,chopped

Combine all ingredients in a bowl and toss gently. Serve with Frito scoops or tortilla chips if desired.

Spicy Green Beans

 

 

2 cans Italian Green Beans, (drain 1 can)

1/2 pound bacon (chopped)

1 small onion (sliced & pull apart into rings)

1 can rotel tomatoes, add only half of the liquid

 

Brown bacon and onions together. Add beans and tomatoes.

Bake at 350* for 35 minutes

Skillet Corn

 

 

4 slices bacon {fried and set aside saving 3 tblsp. drippings from skillet}

1 medium pepper,chopped

1 small onion,chopped

1 can {17 ounce} cream-style corn

1 tsp. salt

1/8 tsp. pepper

4 eggs,beaten

Fry bacon; set aside. Drain all but 3 tblsp. drippings from skillet. Cook and stir green
pepper and onion in drippings until onion is tender. Add remaining ingredients, Cook and
stir until eggs are thickened throughout but still moist. Crumble bacon; sprinkle on
egg mixture. 4 to 6 servings

Buttermilk Ranch Salad Dressing

Make Your Own !

 

3/4 cup mayonnaise

1/2 cup buttermilk

2 tablespoons dried parsley

1/2 teaspoon minced dried onion

1 clove garlic -- minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons parmesan cheese

Add a tsp. pepper flakes for a little extra bite :)...

Mix all ingredients except buttermilk in a small bowl.
While stirring, slowly blend in buttermilk. Chill at
least 2 hours before using.

Texas Style Brisket

So Easy!!!

 

3-4 lbs. boneless beef brisket, trim a little of the fat 

1 bottle chili sauce

1 can Coke or any Cola

1 packet  Lipton's dry onion soup mix

Preheat oven to 300*.

Combine chili sauce, Coke and soup mix. Place brisket in a foil-lined baking pan.

Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.

Bake at 300*  for 3 to 3-1/2 hours until tender. Carve brisket against the
grain and serve the pan juices as a sauce.

Buttermilk Biscuits

 

I LOVE BIZKITS :)

 

 

1 1/2 cup flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon soda

1/3 cup cooking oil

3/4 cup buttermilk

OR

3/4 cup milk, MIXED WITH

1 teaspoon vinegar

Blend all ingredients together. Stir with a fork for 1 minute. Don't overdo or they will become tough.

Place dough on counter androll to about 1/2"-3/4" thick. Cut with biscuit cutter (or use a glass.)

Place biscuits on a lightly oiled cookie sheet or place them closely together in a iron skillet or cake pan. Bake at 450* for 12 to 15 minutes.

 

Hearty Casserole

 

 

 

1 can cream of mushroom soup

3/4 soup can water

1 pound ground beef, loosely crumbled

4 medium red potatoes, thinly sliced

1 large onion, thinly sliced

Salt and pepper

Preheat oven 350º F.

In an greased casserole dish put a layer potatoes, a layer of onions, then a layer of raw ground beef.
In a bowl mix mushroom soup and 1/2 can water. Pour over beef. Sprinkle salt and pepper over all. Cover with a lid or foil. Bake 1 hour @ 350*, or until potatoes are tender.

Orinietal Chicken Salad

 

 

I got this from Linda, a friend gave it to her.. Delicious!

 

Salad

 

3 baked chicken breast, cut into chunks

 

1 heas bok choy or napa cabbage, cut up

 

1 bunch green onions, sliced thin

 

2 pkgs Chicken romen noodles , broken up

 ( the seasoning pkt goes in the dressing).

 

1 - 2 oz. pkg. almonds, or pecans, toasted

 

Dressing

 

1/2 cup red wine vinegar

 

2/3 cup vegetable oil

 

2 Tbsp. sugar

 

salt and pepper to taste

 

2 seasoning pkts from the romen noodles

 

You can use Lowerys seasoned salt for part of the salt.

 

Mix together and refridgerate. The longer it sits, the better it gets...

 

Make a big bowl full !!!

Mexican Chicken

 

 

1 small sweet onion, sliced

6 to 8 cloves garlic, crushed

3/4 cup soy sauce , low sodium

1/2 cup vinegar

1 (3 pound) whole chicken

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crockpot and pour mixture over chicken. Cook on LOW for 6 to 8 hours

 

Add a teaspoon og pepper flakes for a little heat... if desired! 

MomE'S Guacamole

 

I came up with this recipe about 15 years ago.. it is the only way I fix it now.. so so good !!!

 

 

4 avocado's , peeled and mashed

 

2 ripe tomatoes, diced small

 

1 small onion , diced small

 

1/2 cup Picante Sauce

 

 

Mash avocados, add tomatoes and onion, stir to blend well..add picante sauce and fold to mix ..

 

Serve with Tortilla Chips or as a side dish on a bed of lettuce with sour cream on the side.. Be sure you have lots of Jalapeno's :)

You Name It Pot Roast Recipe

 

For a Mexican flare use Taco Seasoning ( same amount ) and add onions, and jalapenos if desired.. Serve over cornbread !

4 pounds beef chuck roast

1 1/2 ounce pkg. spaghetti sauce mix

salt and pepper

2 tomatoes, chopped
 
 
Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all.

Breakfast Casserole

 

 

Love this for breakfast, nice and hardy....

 

 

8 frozen hash brown patties

16 ounces cheddar cheese,shredded

1 pound ham (2 cups), cubed fully cooked

8 eggs

1 cup milk

1/2 teaspoon salt

 

Place hash brown patties in a single layer in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and ham. In a large bowl, beat eggs, milk, salt . Pour over ham. Cover and bake at 350* for 1 hour. Uncover; bake 15 minutes longer or until edges are golden browns and a knife inserted near the center comes out clean. Yield: 8 servings.

Classic Layered Salad

This is a recipe from Kraft.. Wonderful Salad :)

 

8 servings, 1 cup each

8 cups chopped iceberg lettuce

1 small  red onion, sliced, separated into rings

1 pkg. (10 oz.) frozen peas, thawed

1 pkg.  (6 oz.) OSCAR MAYER Smoked Ham, chopped

3/4 cup KRAFT Mayo Real Mayonnaise

1/4 cup  KRAFT 100% Grated Parmesan Cheese

1 Tbsp. sugar

1 cup  KRAFT Natural Three Cheese Crumbles

2 small tomatoes, chopped

Layer lettuce, onions, peas and ham in large straight-sided clear glass serving bowl. Mix mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese crumbles and tomatoes just before serving; toss gently.

Crispy Potato Wedges

 

 

I use to make this when I was a deli manager at Katie's Pantry...The customers loved them.

 

Adjust this recipe acording to how many people your feeding..

 

4 large  potatoes

Wash your potatoes , leave the skins on.. Cut into quarters (longways)

 

Have a bowl of water ready with the following in it :

 

To 1 quart of water add:

 

1 tbsp. garlic powder

 

1 tbsp. onion powder

 

2 tsp. black pepper

 

1 or 2 tsp. cayenne pepper

 

Put your potatoe wedges in this for about 30 minutes..

 

Now season your flour:

 

3 cups all purpose flour

 

1 tbsp. Garlic Powder

 

1 tbsp. onion powder

 

2 tsp. black pepper

 

1 or 2 tsp. cayenne pepper

 

stir to blend..

 

Now, take a potatoe wedge and cover it in the flour mixture, back in water and back in flour to double dip for extra crispy. Once if you don't want extra chrisy..

 

Have a deep fryer , fry daddy or a lg. heavy saucepan filled about half way with oil. Good and hot.. Drop 3 or 4 wedges at a time intil golden brown..

Drain on paper towels, continue until all have been cooked..

 

You can use Ranch Dressing or Spicy Ranch Dessing as a dip.. anything you like :)

 

 

 

 

 

 

Broiled Chicken

 

 

3 lbs. chicken, cut into pieces

1/2 cup green onions, chopped

1/2 cup soy sauce

1/2 cup water

1/2 cup honey

Sprinkle chicken with salt and pepper and place in a Slow Cooker. Combine onion, soy sauce and water and pour over chicken. Cover and cook on Low 3-4 hours or until chicken is render. Remove chicken from cooker. Arrange on broiler pan and brush honey on chicken. Broil until golden brown brushing with honey several times.  

Chicken & Rice

 

 

 

 

1. onion, Chopped

1  chicken , cut up

2 tsp. chicken bouillon

2 tsp. poultry seasoning

1 tsp. salt

4 c. water

1-1/2 c. rice, uncooked

Remove skin from chicken. Spray 12" skillet with nonstick spray coating.

 Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot.

Can be refrigerated overnight.  Start crockpot on LOW.

When ingredients are heated, add rice. Cook until done.

 

 

Chicken Chilaquiles

 Thanks Jean

 

 (In A slow cooker)  

 

1 can cream of chicken soup

1/2 cup water

4 boneless skinless chicken breasts, cut into bite size pieces

1 cup cheddar cheese, shredded

7 oz. can chopped green chilies

3 cups tortilla chips, roughly crumbled

In small bowl, whisk together soup and water. Place chicken, cheese and green chiles in slow cooker and add soup, mixing well to combine. Cover; cook on low for 3 to 4 hours or on high for 2 hours. Add tortilla chips in the last 15 minutes of cooking and stir to combine. Cover and continue cooking until done. To increase this recipe, double all ingredients and use a 7 quart slow cooker.

SOUTHWEST CASSEROLE

 

 

1 large onion, chopped

1 clove garlic, minced

2 Tbsp. cooking vegetable oil

2 Tbsp. jalapeno peppers, finely chopped

12 (6-inch) corn tortillas

1/4 C. butter

1/4 C. flour

2 (4 oz.) cans green chilies

4 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

1 (14 oz.) can chicken broth

1 (8 oz.) carton sour cream

3 C. shredded cooked chicken

2 C. Monterey Jack cheese

Cook onions and garlic in 2 tablespoons of cooking oil until
they are tender. Remove from heat and stir in chilies, and jalapeno peppers. Set aside. Cook tortillas one
at a time, in about 1/4 inch cooking coil in a medium skillet
until tortillas are crisp, turning once. Drain on paper towels
and set aside. Melt butter in another sauce pan. Stir in flour,
chili power, salt, and pepper. Add the chicken broth all
at once. Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more; remove from heat. Stir in sour cream.
Arrange six of the tortillas, over lapping slightly, in an
ungreased 3 quart rectangular basking dish. top with half of
the chicken, and half of the cheese. Repeat layers. Cover
loosely with foil. Bake in a 350*oven for 35 to 40
minutes. Let stand for 10 minutes before cutting.

Yield: 12 Servings

Pineapple Upside-Down Cake

 

Awwwww What a great cake !!!!

 

 

2 tablespoons butter

1/2 cup  Brown Sugar

 

1 (15.25 ounce) can pineapple slices, drained well

8 maraschino cherries, drained

2 tablespoons chopped pecans

2 1/4 cups sifted cake flour

2/3 cup Sugar

 

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup nonfat buttermilk

6 egg

 

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup \ Brown Sugar\. Spread mixture evenly in pan. Arrange pineapple and cherries over \Brown Sugar mixture; sprinkle with pecans. Set aside.

Combine flour,  Sugar for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).

Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan.

Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.

Orange Creamsicle Cookies

Thanks Jean, These are so good!!!

 

1/2 cup Tang orange crystals or other orange drink mix

3/4 cup sugar

1/2 cup butter

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups vanilla baking chips

Preheat oven to 350*. Beat butter until light & and fluffy. Add the
sugar, egg, tang &  vanilla extract, beat for another minute or
so. Add remaining dry ingredients, mix well.

Roll heaping TBSP into balls. Place 2" apart onto a lightly greased
baking sheet. Bake for 12 to 14 minutes or until tops are very
lightly browned. Cool 5 minutes on sheet then transfer to wire racks
to cool completely.

 

Tammie's Roasted Vegetables

Tammie does these so good..

 

 

1 bunch of broccoli, break off flowerette's

 

1 bunch of cauliflower, break off flowerette's

 

Bag of baby carrots, whole

 

1 onion, quartered

 

1 bell pepper, sliced in wide strips

 

1 carton mushrooms, whole

 

 

Place on a cookie sheet and sprinkle with extra virgin olive oil, salt , pepper.

 

with hands , toss to coat good.

 

Bake at 400* for about 1 hour or (until  they  brown around the edges .ready.

 

You can use frozen veggies if you like , but I would thaw them in the sink in a colander first. but you don't have too.

 

Use any veggies you like..  Delicious

Chocolate Raspberry Tart

So Good!

 

10 pecan shortbread cookies

10 gingersnap cookies

3 Tbs. butter, melted

1 cup milk chocolate or semisweet chocolate chips

3/4 lb. raspberries

1/2 cup seedless strawberry jam or seedless raspberry or peach jam

1 cup whipping cream

Preheat oven to 350°. Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade; you should have about 2 cups. Add butter to food processor and mix or blend crushed cookies and butter in a bowl. Press buttered crumbs over bottom and up sides of a 9" tart pan with removable bottom or into 9" pie plate. Bake 8 to 10 minutes until lightly browned; cool slightly. In microwaveable dish, heat chocolate in microwave for 3 to 4 minutes on 50% (medium/low) power just until melted. Stir to smooth chocolate. Spread over bottom of crust. Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside. Reserve any unused berries for garnish. Melt jam in microwave for 1 minute at 50% (medium/low) power. Stir until smooth. Pour or brush over raspberries. Chill 15 minutes before serving. Cut into 8 to 12 slices. Top with whipped cream and raspberries.

Bite-Size Tacos

 

 

1 pound ground beef

1 package taco seasoning mix

3/4 cup water

1 onion , finely chopped

1/4 cup chopped fresh Italian parsley

32 bite-size round tortilla chips

3/4 cup sour cream

1 cup  mild shredded cheddar cheese

Cook beef in skillet over medium high heat 5 minutes or until browned; drain.

Stir in taco seasoning mix, the water, half the parsley. Simmer 5 minutes or until flavors are blended. Stir often.

Preheat oven to 350 degrees F. Arrange tortilla chips on foil lined baking sheet. Top with beef mixture, sour cream, remaining onions and cheese.

Bake 5 minute or until cheese is melted.

Chocolate Mocha Cheesecake

 

There's Cheesecake then there's this cheesecake :) yummy!

 

1 1/2 cup chocolate cookie wafers finely crushed

1/3 cup butter

1/2 T. sugar

filling:

2 squares (1 oz. each) sweet chocolate

2 (8 oz) package cream cheese

4 eggs

3/4 cup sugar

2-3 t. instant coffee

dash salt

chocolate cookies for garnish

Combine wafer crumbs, butter and sugar. Butter sides and bottom of an 8" springform pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth. Add eggs, one at a time to cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, intant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake  at 350* for 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 3 to 4 hours or overnight. Remove sides of pan. Garnish with chocolate cookies crumbled.

Drop Biscuits

 

 

1 cup white flour

1 teaspoon baking powder

1/2 tsp. salt

 

3 tablespoons butter -- softened

1/4 cup milk -- or more if needed

Preheat oven to 450°F. Measure flour, salt and baking powder into a bowl. Add butter to bowl and rub butter into flour with your fingers or a fork. Add milk to make a thick batter, stirring only until dough sticks together. Drop by teaspoonfuls on an ungreased baking sheet. Bake 7-8 minutes in preheated oven.

 

Old Fashioned Lemon Squares

 

 

Lemon is so good, my favorite !!!  2-1/4 cups White Lily all purpose flour, divided 1/2 cup powdered sugar 1 cup unsalted cold butter 4 large eggs 2 cups of granulated sugar 1/3 cup freshly squeezed lemon juice 1/2 teaspoon baking powder Extra powdered sugar to sprinkle on top Combine 2 cups of the flour with 1/2 cup of powdered sugar. Slice the butter into the flour mixture and use a pastry cutter to cut the butter in. Line a lightly greased 13 x 9 inch baking pan with parchment paper, leaving some extra along the edges as handles so you can lift the dessert out of the pan after it cools. Add flour mixture to the pan and press into pan, using a bit of flour on your hands if it tends to stick. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. Whisk the eggs; add the sugar and lemon juice and whisk together. Combine the remaining 1/4 cup of flour with baking powder and add to egg mixture, whisking it in. Pour th e batter over the cooked crust. Bake at 350 degrees for an additional 25 minutes, or until set. Cool completely on a wire rack. Lift out of pan, sift some extra powdered sugar over the top and cut into bars. Makes 1 to 2 dozen or so depending on how big ya cut 'em!

Lemon Chicken

 

 

 

4 boneless, skinless chicken breast halves

salt and pepper

1/3 cup vegetable oil

1 teaspoon minced garlic

2 pounds yellow onions, halved and sliced

3 tablespoons  diced green chiles

1 cup freshly squeezed lemon juice

Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side.

Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes.

Season with salt and pepper, stir in thegreen chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through.

Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

BARBECUED MEATBALLS

1 lb. ground beef

1 egg, slightly beaten

1/3 c. fine bread crumbs

1/2 tsp. poultry seasong

1/2 c. ketchup

2 T. brown sugar

2 T. vinegar

2 T. soy sauce

Mix beef, crumbs, egg & poultry seasoning. Shape into 24 (1-1/2-inch) balls. Brown slowly in a greased skillet over medium high heat. Drain excess fat.

In a small bowl, combine ketchup, brown sugar, vinegar & soy sauce; pour overmeatballs. Simmer, stirring, for 30 minutes.

To serve: Insert a pretzel stick into each meatball; place on a tray.

Corn Chowder Casserole

 

Super Good !!!

 

1 egg

1 cup sour cream

1 can whole kernel corn

1 can cream style corn

1 (8.5 oz) box Jiffy Corn Muffin Mix

1 stick margarine

1 cup shredded cheddar cheese

Mix egg with cup of sour cream. Add can of wh. kernel corn, creamed corn and corn muffin mix. On bottom of pan, melt 1 stick margarine. Place mixture on top. Bake 325 degrees for 45 min. Mix in cup of shredded cheese. Bake for 10-15 min. more.

 

Black-Eyed Pea Salad

 

 

Yummy :)

 

 

1 can (15.5 ounce size) black-eyed peas, rinsed and drained

1 large tomato, diced

1 medium ripe avocado, peeled and diced

1/3 cup chopped green bell pepper

2 green onions, chopped

1 tablespoon minced fresh cilantro

1 jalapeno pepper, seeded and chopped

1/3 cup prepared Italian salad dressing

 

Combine together and refrigerate.

Tomato Salad

 

 

 

3 large tomatoes, seeded and finely chopped

1 medium cucumber, seeded and finely chopped

1/2 large sweet onion, finely chopped

1 cup loosely packed fresh basil, minced

1/4 cup apple cider vinegar

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. pepper

Mix & enjoy

CHINESE SALAD

 

This is a great salad :)

 

CHOP:

Large Napa Cabbage or any kind you can get.. Bok Choy is good too..

8 green onions, including tops

BROWN:

2 pkgs. Ramen Noodles

1/2 C butter

2-3 oz. slivered almonds

1/2 C sesame seeds

MIX WITH GREENS

TOSS WITH:

1 C olive oil

2 TB soy sauce

3/4 C sugar

1/2 C balsamic vinegar

VEGGIE SALAD

 

 

 

1 can French Style Green Beans (drained )

1 can Red Beans (drained) 

1 can Baby Peas (drained)

1 can Shoe Peg Corn  (drained )

1 Small Jar Pimento  ( drained )

Green Pepper, Celery,and onion  (Diced  to taste )

Dressing , Boil 3 minutes  and cool ;3/4 cup vinegar,1 cup sugar,1/2 cup cooking oil,I tsp water, ¼ t salt  and ¼ t pepper , then pour over Veggies . (   Refrigerate over night or set a day to taste better )

Chicken Tortilla Casserole

 

 

 

3  or 4  chicken breast

1 tsp minced garlic

20 count package of corn tortillas

1 sm diced onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 sm can green diced chilies

8oz mozzarella cut in slices

8oz sharp cheddar cheese cut in slices

Preheat oven to 350F degrees. Boil chicken and shred. Combine chicken, garlic, onion, green chilies, and soups. Let simmer, and then add to chicken. Cut tortillas into triangle pieces and place in an even layer in a 13x9 inch pan. Cover the tortilla layer with sliced cheese. Then top the cheese with a layer of chicken mixture. Repeat making these layers until the pan is filled with a last layer of cheese on top. Bake at 350F degrees for 40 minutes covered. Then uncover the pan for the last 15 minutes until cheese is slightly brown.

 

Chile Relleno Casserole

 

 

This is my all time favorite Mexican dish ! 

 

 

 

1 1/2 cups (6 ounces)  Shredded Monterey Jack

 

or  Shredded Mild Cheddar Cheese, divided

 

1/2 cup (4-ounce can)  Diced Green Chiles

 

2 tablespoons all-purpose flour

 

1 1/2 cups milk

 

3 eggs, lightly beaten

 

Thick & Chunky Salsa

 

Toppings: sour cream, sliced ripe olives, chopped green onions

 

 

 

PREHEAT oven to 325° F.

 

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch

square baking dish. Top with chiles and remaining cheese. Place

flour in medium bowl. Gradually add milk, stirring until smooth.

Stir in eggs; pour mixture over cheese.

 

BAKE for 45 to 50 minutes or until knife inserted in center

comes out clean. Cool in pan for 10 minutes.

 

SERVE with salsa and desired toppings.

 

Makes 8 servings

 

Teriyaki Rice Wrap

 

 

 

4 Mission® reduced fat classic wraps

1 lb. sliced chicken, beef, shrimp or pork

1/4 cup light teriyaki sauce

1 pkg. broccoli spears, frozen

4 cups cooked rice

2 Tbsp. oil

Brown chicken in oil and add teriyaki sauce. Prepare broccoli and rice as per package directions. Combine broccoli, rice and chicken. Divide mixture into 4 equal portions. Fill, wrap and roll!

Chipped Beef Spread

 

Another one from Jean ...

 

1 pkg.    (8 oz.) cream cheese

2-1/2 oz.     dried beef, finely chopped

1/4 cup each finely chopped green pepper,

finely chopped red bell pepper

1 medium onion, finely chopped

1/8 tsp.       garlic powder

1/2 cup       sour cream

3/4 cup       chopped pecans

 

       Mix cream cheese well with dried beef, green and red peppers, onion and garlic.  Fold in sour cream and pecans; chill.  Serve with crackers.

Sweet n Spicy Chicken

 

This looked so good, Thank you Jean!

 

 

1/4 cup red bell pepper, chopped

1 seedless orange, peeled and chopped

1 small pear, chopped

2 tbsp. fresh cilantro or parsley, chopped

2 tbsp. orange juice

1/2 cup honey

 

1 can (11 oz.) chipoltè chili in adobo sauce, divided

Mix first 5 ingredients in a medium bowl and set aside. Finely chop 1 chii. In another bowl mix the honey, chopped chili and 2 1/2 tbsp. of dobo sauce; refrigerate remaining chipotlè chilis and sauce for another use. Set aside 1 tbsp. of honey glaze mixture. Brush half of remaining glaze over 1 side of each chicken breast half. Place in a brioler pan, glazed side up. Broil about 6" from heat for 6 minutes. Flip chicken and brush with other half of glaze. Cook another 6 - 7 minutes,until juices run clear. Drizzle last tbsp. glaze over chicken. Serve chicken over steamed rice and top with relish.