Chili with beans

 

 

1 lb. beef
1 lb. pork sausage
1 large onion
1 c. green pepper
1 c. celery
2 - 15 1/2 oz. cans kidney beans
28 oz. can chopped tomatoes
1 - 6 oz. can tomato paste
3 cloves garlic, chopped
2 tsp. chili powder
2 tsp. salt
1 tsp. cumin

In a skillet, brown beef & sausage. Drain. Put meat in a crock pot. Add remaining ingredients, stir. Cook on low 8 to 10 hours or on high 2 hours, Then on medium for 3 to 4 hours.

Bread Sticks

 

Heat: 1 C. milk
1/4 C. sugar
1 t. salt
4 T. butter or margarine

Remove from heat as soon as butter is melted and add:

3 1/2 C. flour
1/2 T. yeast
1/8t. garlic powder
1/4 t. oregano
1 beaten egg

Roll out and cut the size you want. Yields two 13 x 9 pans full. Melt 4 t. butter or margarine in each pan and sprinkle with pizza seasoning. Then roll bread sticks in this mixture and bake at 350 for 15 to 20 minutes.

Southern Corn Bread Sloppy Joes

 

 

1 pkg. (8-1/2 oz.) corn bread/muffin mix
1 egg
1/3 cup milk
2 lb. ground beef
1/2 cup chopped onion
1 jar (26 oz.) meatless spaghetti sauce
1 cup frozen corn
1 can (4 oz.) chopped green chilis, drained
2 env. sloppy joe mix
1 cup (4 oz.) shredded cheddar cheese

       Prepare and bake corn bread according to pkg. directions, using egg and milk.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce, corn, chilis and sloppy joe mix.  Bring to a boil.  Reduce heat; simmer, uncovered, 10 minutes.   Sprinkle with cheese; cover and cook 1 minute, until cheese is melted.  Cut corn bread into 6 pieces; cut each piece in half.  Top with sloppy joe mixture.

Orange Dream Cake

This is one of my favorite cakes :)

 

Part 1:
1 white cake mix
3 eggs
1/3 c. vegetable oil
1 envelope orange Kool-Aid
1 c. water

Directions

Mix together ingredients in part 1, pour in a greased 13x9x2 cake pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Poke holes in cake with a meat fork and cool 30 minutes.

Part 2:
1 pkg. 3 oz. orange Jello
1 c. cold water
1 c. boiling water

Dissolve Jello in boiling water, add cold water and pour over cake. Cover and refrigerate for approximately 2 hours.

Part 3:
1 pkg. 3 oz. orange Jello
1 c. milk
8 oz. frozen whipped topping or Cool Whip
1 t. vanilla
1 box 3 or 4 oz. instant vanilla pudding

Combine milk, Jello, vanilla and pudding mix. Beat on low 2 minutes. Then fold in whipped topping, add to cake. Refrigerate until ready to serve.

Red Velvet Sheet Cake

 

 

1 1/2 c. sugar
3/4 c. Crisco
2 eggs
2 T. red food coloring
2 T. water
2 1/4 T nestle quik
1 c. buttermilk
1/2 tsp. salt
2 1/4 c. cake flour
1 T. vinegar
1 tsp. baking soda
1 tsp. vanilla

Directions

Cream crisco and sugar; add eggs.
Combine food coloring, water, vanilla and nestle quik; stir with creamed mixture.
Sift salt & flour together; add flour & buttermilk to creamed mixture.
Dissolve baking soda in vinegar and add last; beating well.
Pour batter into a 9x13 pan.
Bake at 350 for 25 minutes.

Sheet Cake

 

Great Cake!

 

2 c. sugar
2 c. flour
1 c. water
½ c. Crisco
1 stick oleo
4 T. cocoa
2 eggs, beaten
½ c. buttermilk or milk
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla

Directions

Place the sugar and flour in a mixing bowl. Bring the water, Crisco, oleo and cocoa to a full boil, then pour over the flour and sugar mixture. While mixing, add the eggs, buttermilk, baking soda and vanilla. Pour into a greased cookie sheet. Bake 350 degrees for 20-25 minutes.

Frosting: Bring the following to a full boil, stirring constantly: 1 koleo, 4 teaspoons cocoa, ½-1 cup nuts, 6 tablespoons milk and 1 teaspoon vanilla. Pour over 3 cups powdered sugar and mix. Frost cake when still warm.

Carrot Salad

 

2 1/2 lbs. carrots
2 c. sugar
1 t. dry mustard
1 can tomato soup
1 t. salt
1 green pepper, diced
1 onion , diced
1/2 c. salad oil
3/4 c. vinegar
1/2 t. pepper

Cook carrots in small amount of water until medium tender. drain. Add onions and pepper. Mix oil, sugar and vinegar. Then heat until sugar is dissolved. Add dry mustard, soup, salt and pepper. Mix and pour over vegetables. Keep refrigerated.

Raisin Bran Muffins

 

5 c. flour
5 t. soda
1 ½ t. salt
7 ½ c. Raisin Bran
4 eggs
1 c. vegetable oil
3 c. sugar
1 qt. buttermilk

Cover, keep in refrigerator. Can be kept 3-6 months. Do not stir again after mixed. Makes about 5 dozen muffins if not to large. Grease muffin tins. Takes very large bowl. Batter darkens as it sets in fridge. Bake 15 minutes at 350 degrees.

Ice Cream Snow

This is awesome, In Texas we don't get a lot of snow , so it is a real treat for us !

 

NOTE

Make sure the snow you gather is white and not yellow !

<wink>

 

1 cup Pet or Carnation milk
1/2 cup sugar
dash of salt
1 tsp. vanilla

Blend the above well and add clean, fresh snow till absorbed.

Holiday Fudge

YUMMY :)

 

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds.

BROCCOLI CAULIFLOWER SALAD

 

 

 

This is so good,

Linda makes it at Girls Night Out  Sometimes..

 

 

1 large head broccoli
1/2 to 1 cup sunflower seeds
1 to 1-1/2 cup cauliflower
6 slices bacon
1 cup raisins
Creamy Salad Dressing

Fry bacon until crisp. Crumble. Wash broccoli and cauliflour. Drain well. Break or cut into bite-sized pieces. Place in bowl along with all other ingredients. Add enough Creamy Salad Dressing so all pieces are moist.

Mexican Mix Up

 

 

1 ½ lb. ground beef
½ c. chopped onion
½ c. chopped green peppers
1 T. chili powder
1 lg. clove garlic, minced or garlic salt
1 (15 oz.) can beef gravy
1 (16 oz.) can kidney beans drained
2 c. cooked macaroni
¼ tsp. salt
¼ tsp. pepper
½ c. shredded Cheddar cheese
Tortilla chips

Directions

In a skillet, brown beef with chili powder
and seasonings; stir to break up meat. Add gravy,
beans, macaroni, onions and green peppers. Pour
into a 2-quart (8x12x2-inch) baking dish. Bake at
450 for 15 minutes. Stir. Top with cheese and
chips; bake until cheese melts. Yield: about 6 ½ cups.

Melt In Your Mouth Bizkits

 

This is a greats BIZKIT , This is the one I make!

 

2 c. flour
2 t. baking powder
1/2 t. cream of tarter
1/2 t. salt
2 T. sugar
1/2 c. shortening
1 egg
2/3 c. milk

Sift dry ingredients together and cut in shortening until mixture resembles coarse meal. Pour milk in slowly. Add egg and stir well. Bake for 10 - 15 minutes at 350.

Rice Pudding

 

 

1 qt. milk
1/2 c. rice

Cook together on low to medium heat for at least 1 hour stirring often until rice is soft.

Beat:
1/2 c. granulated sugar
1 egg
1 tsp. vanilla

Add to rice mixture. Pour in serving dish, serve warm or cold. Sprinkle with cinnamon.

YEAST ROLLS

 

I love the smell of yeast bread baking, I also love buttering one right out of the oven and eating it :)

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt

WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk

Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more.

Pumpkin Donut Balls

I made these in the 60's.... So So Good and it makes a bunch!

 

1-1/2 cups sugar
1/4 cup oil
2 eggs
1 cup pumpkin
3-1/2 cups flour
4 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup evaporated milk
1 tsp. vanilla 

       Mix sugar, oil, eggs and pumpkin in a large bowl.  Beat well.  Stir flour, baking powder, cinnamon, ginger, nutmeg and salt in a bowl.  Add to sugar mixture alternately with evaporated milk, beating well after each addition.  Add vanilla.  Heat some oil in a pan or a deep-fryer.  Drop tbsp. batter in oil about 1- 1/2 minutes per side.  Drain and roll in a mixture of cinnamon sugar or confectioners' sugar.

Caramel Corn

 

 

 

1/2 cup butter or margarine
1/4 cup corn syrup
1 cup brown sugar
9 - 11 cups popped corn
1/4 tsp. baking soda
1 tsp. vanilla 

       Combine butter, corn syrup and brown sugar in 2-qt, batter bowl.  Microwave on High until mixture comes to a full boil.  Stir.  Microwave on High 3 minutes more.  Stir in baking soda and vanilla.  Pour mixture over popped popcorn in paper bag.  Shake.  Microwave on High 30 seconds.  Shake.  Tear open bag and pour onto waxed paper.

apple enchilades

 

 

1 (21-ounce) can apple fruit filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla sprinkle evenly
with cinnamon. Roll up and place seam side down in a lightly greased
2-qt baking dish. Bring butter and next 3 ingredients to a boil in a
medium saucepan reduce heat and simmer stirring constantly 3 mins. Pour
over enchiladas let stand 30 mins.
Bake at 350F for 20 minutes. Makes 4 to 6 servings.

Apple Cake

I love me some fresh apple cake right out of the oven .. yummm

 

1 1/2 cups sugar
1 cup oil
3 eggs
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
3 large apples, chopped
1/2 cup chopped nuts (optional)

Mix sugar, oil, and eggs in large bowl. Mix flour, salt, baking soda, and cinnamon in separate bowl.
Add sugar mixture to flour mixture. Add vanilla, apples, and nuts.
Bake in 9 x 12" greased and floured pan at 350 degrees for 45 minutes. Sprinkle with powdered sugar if desired

 

Green Chile Salsa

 

Absolutely Wonderful !

1 c. chopped roasted green chile

4-5 garlic cloves, sliced thinly

½ tsp. ground cumin

1 – 1 ½ c. light chicken broth

salt to taste

Simmer all ingredients gently together until garlic is very soft.  Eat with a spoon or tortilla chips, whichever you can get away with.

Ritz Cracker Pie

Mama use to make these back around the 60's or 70's.. They taste like Apple Pies, but

You would never know they don't have a apple in them :)

 

1/2 c. egg whites
1 c. sugar
1 tsp. baking powder
24 Ritz crackers crushed
1 tsp. vanilla

Beat egg whites until stiff peaks form, beating in sugar and baking powder a few teaspoons at a time.
Fold in crackers and vanilla.
Pour into a 9-inch pie pan and bake for 25 minutes at 350.
Cool and top whipped topping.

Baked Doughnuts

 

 

 

2 pkg. (1/4 oz. each) yeast
¼ c. warm water
1 ½ c. warm milk
1/3 c. shortening
½ c. sugar
2 eggs
1 tsp. salt
1 tsp. nutmeg
¼ tsp. cinnamon
4 ½-5 c. flour
¼ c. butter or margarine, melted

Glaze:
½ c. butter or margarine
2 c. powdered sugar
5 tsp. water
2 tsp. vanilla

In a mixing bowl, dissolve yeast in water. Add milk and shortening. Stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 c. flour. Beat on low speed until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Roll out to ½" thick. Cut with a 2-3 ½" dough nut cutter. Place 2" apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place. Bake at 350 degrees for approximately 15-20 minutes. Glaze as usual.

Indian Fry Bread

1/4 C. sugar
3 t. baking powder
1 C. water
2 C. flour
1 t. salt

\Mix bread ingredients together. Using a big spoon, drop dough on a floured surface and pat down to about 1/2". Fry in 1 -2" of oil at 350 until golden brown. (Make tacos as usual and layer toppings on the bread.)

Easy Sticky Buns

 

 

3 loaves of frozen bread dough
3 t. cinnamon
1 1/2 C. brown sugar
3 T. softened Margarine

Sauce:
1 C. margarine
2/3 C. karo syrup
2 C. brown sugar
2 T. water
nuts optional

Roll out bread dough to 1/4 inch thick. Coat with butter and sprinkle with brown sugar and cinnamon. Roll up like a jelly roll and cut in 1 1/2 inch pieces. Meanwhile put sauce ingredients in pan and bring to a boil; turn down heat and simmer for 1 - 2 minutes. Sauce will coat spoon. Pour into 11 x 15 pan with sides. Put in nuts if desired. Place rolls on hot sauce and let rise for 20 minutes. Bake for 30 minutes at 350 or until done.

Southern GRITS

Wow, brings back memories,When I was about 12,  We ( Mom, Dad, Jerrie , J.E. and myself ) would go the dad's cousins ( older people ) and Mom would make grits for supper.

It was a real treat !

 

 

1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine

Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot with butter. Serves 4.

 

Some people adds a little sugar and milk, like you would with oatmeal..

 

Biscuits

I have been making these great biscuits for years, I can't even remember where I got this recipe..   1 1/3 cups all-purpose flour 3 Tbls. powdered milk 1 Tbls. granulated sugar 2 1/2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. cream of tartar 1/4 cup butter-flavored shortening 2/3 cups buttermilk 1/4 cup melted margarine - divided

Stir together flour, powdered milk, sugar, baking powder, salt, and cream of tartar in a medium bowl. Cut shortening into dry mixture until well blended. Stir in buttermilk and 2 Tbls. melted margarine until well blended. On a floured surface, knead dough for 1 minute. Roll out dough to 1/2" thick, using a round biscuit cutter, cut out circles, place biscuits on an ungreased baking pan, or cookie sheet. Bake in a 450 degree oven for 10-12 minutes, until golden. Brush while hot with remaining melted margarine.

Fresh Salsa

28 oz. can stewed tomatoes - drained 3 - 4 fresh tomatoes - diced 3 fresh jalapeño peppers - cored, seeded, minced 1 cup chopped sweet onion 1 Tbls. crushed garlic 1 1/4 tsp. Cajun seasoning 1 1/4 tsp. cumin 1 1/4 tsp. chili powder Stir together all ingredients. Refrigerate at least 1 hour to chill  before serving.
Serve with tortilla chips

TACO SOUP

 

A pan of cornbread would be a delight with this dish,, it rocks :)

2 pounds ground beef

2 cups diced onions 

3 (15 1/2-ounce) cans pinto beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles or to your taste

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles,  taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, ladle soup into bowls. Top with sour cream, cheese, green onions and jalapenos.

 

Don't be afraid to omit what you don't like and add what you do like..it will be delicious anyway :)

Natchitoches Meat Pies

These Little meat pie's came from Natchitoches, La. They are wonderful.

 

2 tbsp. vegetable oil
1 lb. ground beef (not lean)
1 tbsp. kosher salt
1 tsp. paprika
1/2 tsp. each cayenne pepper, chili powder, ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, finely chopped
1 medium jalapeño pepper, cored, seeded, finely chopped
4 bay leaves
1 tsp. dried thyme
1/2 tsp. Worcestershire© sauce
2 tbsp. each all-purpose flour, water
1 bunch scallions, green and white parts, thinly sliced, about 1/2 cup
5 dashes Louisiana hot sauce
Meat Pie Dough, chilled
1 large egg, lightly beaten
enough vegetable oil, for frying
Directions:
       Heat 2 tbsp. vegetable oil in a 12" cast-iron skillet over medium-high heat.  Add meat, salt, paprika, cayenne, chili powder, cumin, black and white peppers and cook, using a metal spatula to break up meat, about 5 - 8 minutes, until meat is lightly browned.  Add tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme and Worcestershire sauce; cook, stirring, an additional 5 - 10 minutes, until most juices have evaporated and vegetables have softened.  Dust flour over meat and add water, stirring to combine.  (This should tighten up mixture enough so it won't leak moisture when it's encased in dough).  Remove and discard bay leaves.  Stir in scallions and hot sauce and transfer mixture to a baking pan or dish to cool 20 minutes at room temperature.  Place in refrigerator until completely cooled, at least 15 minutes more.  Makes 16 pies.

Quick-Mix Sausage

 

1 pound lean ground pork Desired seasonings!

 

Directions:

Thoroughly mix seasonings into ground pork.

 Shape into patties and brown. OR crumble and fry for use in a recipe.

Country-style Sausage: 

 3/4 teaspoon ground sage

 1/4 teaspoon ground black pepper

 1/2 teaspoon salt

For Hot Country-style Sausage add:

1 tsp. cayenne pepper , more or less to taste

 Breakfast Sausage:

 1 teaspoon ground sage

 1/2 teaspoon dried savory

 1/4 teaspoon ground black pepper

 1/4 teaspoon nutmeg

 1/2 teaspoon salt

 Spiced Breakfast Sausage:

 To Breakfast Sausage, add

1/4 teaspoon EACH ground cloves and ground mace.

 Italian Sausage:

 1 clove minced garlic

1 teaspoon paprika

 1 teaspoon crushed thyme

 1/2 teaspoon fennel seeds

 1/8 teaspoon cayenne

 1/2 teaspoon salt

Mexican Chorizo:

1 tablespoon ground red chiles

1/2 teaspoon gorund coriander

 1/4 teaspoon ground cloves

 1/4 teaspoon ground black pepper

 1/4 teaspoon oregano

 1/4 teaspoon ground cumin

 2 minced garlic cloves

 1 teaspoon salt.

DEEP-FRIED COOKIES

 

If it is deep fried, it has to be good !  :)

 

4 c. flour
1 c. sugar
1/2 c. margarine
3 eggs
Dash of salt
1 tsp. lemon juice
2 tbsp. water
1 tsp. baking powder

Roll the dough out; cut into 2x4 rectangular strips.  Put a hole in the middle, turn inside out.  It will curl.  Drop into deep fryer until they float or are golden brown.  Lay on paper towels to let excess oil out.  Sprinkle sugar on powdered sugar on top.

CHICKEN CASSEROLE

 

 

2 cups diced cooked chicken breasts
1 can cream of chicken soup
1/2 cup milk
1-1/2 cups chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1 egg
2 cups herbed stuffing mix
1 Tbs. parsley flakes

Spread chicken in bottom of 2-quart flat casserole dish. Dilute soup with milk, pour over top of chicken. Cook celery and onions in broth until tender. Make dressing by combining broth, celery, onions, egg and parsley flakes and stuffing. Spread dressing on top of soup. Sprinkle with paprika. Bake at 350* for 35-45 minutes.

JALAPENO BROCCOLI

  1 teaspoon salt, optional 
  1 head broccoli, trimmed and separated into spears 
  1 tablespoon balsamic vinegar 
  2-3 tablespoons olive oil 
2 fresh jalapeno peppers, thinly sliced (with or without seeds, depending on desired hotness) 
  1/4 cup toasted pine nuts 

  Few sprigs fresh coriander or parsley, chopped

Bring a pot of water to the boil and add optional salt. Add the broccoli spears and boil over high heat for 3 to 5 minutes (depending on desired tenderness).

Drain and transfer broccoli to bowl of ice cold water for 30 seconds. Drain and lay out the cooked spears decoratively on a presentation plate. Drizzle evenly with balsamic vinegar.

In a small frying pan, heat olive oil over medium heat for 30 seconds. Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2 to 3 minutes until softened. Take peppers with all the oil from the pan, and distribute evenly over the broccoli. Garnish with pine nuts and herbs.

Old Plantation Rolls

Wonderful Rolls ... yum

 

3 1/2-3 3/4 cups flour
2 tablespoons sugar
1 tespoon salt
1/2 teaspoon baking powder
1/4 teaspoon soda
1 package active dry yeast
1 cup milk
1/2 cup butter
1 egg

In large mixer bowl, combine 2 cups flour, sugar, salt, baking powder, soda and dry yeast. In saucepan, heat milk and butter until milk in warm. (Butter does not need to melt.) Add egg and warm milk to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining four to form a stiff dough. Cover; let rise in waarm place until light and doubled in size, about 1 hour.

Punch down dough; toss on floured surface until no longer sticky. *Shape into 16 rolls as desired. Cover; let rise in warm place until light and doubled in size, about 30 minutes. Bake at 375 degrees for 15 to 18 minutes until golden brown.

Pina Colada Fruit Salad

 

 

1- 8oz. pina colada yogurt
1 cup marshmallow creme
1- 20 0z. can pineapple tidbits (drained)
1 lg. can mandarin oranges (drained)
1 cup miniature marshmallows
1/2 - 1 cup coconut
chopped pecans (optional)

Mix yogurt and marshmallow cream together.(I have been know to add a gluck or two of rum to this mixture.) Then add the rest of the ingredients. Keep refrigerated.

APPLE FILLED CREPES ... Sugar Free

 

 

 

10 cooking apples (Cortland, MacIntosh, Granny Smith, etc.)
1/4 c. sugar or 3 packets sugar substitute
2 tsp. cinnamon
1/3 c. melted butter or margarine

Peel, cored and slice apples. Add to melted butter over medium heat. Sprinkle with sugar and cinnamon. Cook until apples are soft and slightly brown. Stir occasionally to prevent sticking. Fill crepes and fold sides. Serve hot. Top with whipped cream (optional).

CREPES

 

3 eggs
1/2 c. flour
1/2 tsp. vanilla (optional)
1 tsp. ground cinnamon (optional)
1/2 c. milk

Blend all ingredients together until thickness of thick cream. (**If not thick/thin enough add a little more flour/milk.) Heat pan and spray with no stick, then pour 1 tablespoons of vegetable oil. Pour 1/4 cup batter in pan. Slosh around in pan until thin layer of batter. Flip when brown. Serve hot with choice of jam, sour cream or whatever you prefer and top with powdered sugar and a squeeze of lime (optional)

Eggplant Casserole

 

1 medium eggplant
1 green pepper
1 medium onion
1 15 oz. can diced tomatoes
1 cup grated sharp cheddar cheese
1/2 stick margarine
2 slices bread made into crumbs
1 tsp salt
Fresh Ground Pepper to taste

Peel and dice eggplant into 1 inch cubes, blanch eggplant in small amount of salted water, drain and set aside. Cut peppers and onions into small pieces, sauté in pan with half of the margarine, add tomatoes and cook until mixture begins to bubble. Put eggplant in bottom of greased shallow baking dish, add salt and pepper to the tomato, green pepper, onion mixture and pour over the eggplant. Top with cheese, then bread crumbs, dot with rest of margarine and bake in 400 degree oven for 20 minutes until brown.

Cornbread Jalapeno

This is a good recipe if you like your cornbread on the sweet side !!!

 

2 Boxes Jiffy Corn Bread Mix

1 cup Butter Milk

2 Eggs

1 lb Fried & Crumbled Bacon

3 Medium Chopped Fine Jalapeno Peppers

1 Can Mexi-Corn

1 Batch Chopped Fine Green Onions

1 cup Grated Sharp Cheddar Cheese

1/2 cup Bacon Drippins

 Mix all of the above together retaining some cheese to use as a topping. Bake @ 350F for 40-60 minutes or until brown.

Yield: 10 Servings

Jalapeno Cornbread I

 

1 cup Cornmeal

1 cup Flour

1 cup Milk

1/2 tsp Soda

1 tsp Salt

1 Can Mexi-Corn

1 cup Cream Style Corn

1/4 cup Oil

3 Medium Chopped Fine Jalapeno Peppers

2 Eggs

1/2 cup Cut Fine Green Onions

1/2 lb Grated Cheddar Cheese

1 lb Fried & Crumbled Bacon

2 Cloves Mashed Garlic

 Mix all ingredients together except oil. Reserve 1/2 of cheese for topping. Put oil in skillet and heat over low flame till hot. Pour over corn meal mixture in bowl. Stir real fast to melt cheese. Pour mixture into hot skillet. Top with cheese. Bake @ 350F for 40-60 minutes.

Yield: 10 Servings

Note: Good warm or cold. Freezes well.

Cheese Straws

 

These are so delicious... 

 

 

1 cup sifted all-purpose flour

1/2 tsp dry mustard powder

1/3 cup unsalted margarine

1/2 pkg (2 oz) shredded Cheddar

 

Few drops hot-pepper sauce

 

1-1/2 tbs ice water

 

1 tsp sesame seeds

Into medium-size bowl, sift together flour and mustard. With pastry blender or 2 knives used scissor fashion, cut in margarine and half the cheese until mixture resembles coarse crumbs; stir in hot-pepper sauce. Stir in ice water until well blended. Shape dough into a ball.

Preheat over to 350F. On lightly floured surface, roll out pastry 1/8 inch thick. Sprinkle with remaining cheese; fold dough in half and roll out again to a rectangle approximately 12 inches by 8 inches. Cut pastry in half lengthwise. Cut each piece into twenty four 1/2-inch pieces. Place strips on ungreased cookie sheets. Twist; sprinkle with sesame seeds. Bake 10 to 12 minutes or until lightly browned. Serve warm.

Makes about 4 dozen pieces.

Bran Muffins

 

I got this recipe baxk in the 70's, it was Eddie's favorite

Breakfast...

2 cups Boiling Water

6 cups Bran Cereal

1 cup Butter

2-1/2 cups Sugar

4 Eggs

1 qt Butter Milk

5 cups Flour

5 tsp Baking Soda

1 tsp Salt

2 cups Figs / Dates or Raisins

*** Pour boiling water over 2 cups bran cereal; let stand. Cream butter, sugar and eggs. Blend in bran mixture and buttermilk. Stir flour with baking soda and salt; add to creamed mixture with remaining bran. Stir in figs / dates. Pour into air-tight container. Refrigerate for 12 hours before using. May keep up to 6 weeks in refrigerator. To bake: place in greased muffin tins and bake @ 400F for 15-20 min.

Yield: 6 Dozen Muffins.

Crunchy No-Fry Chicken

 

1 cup finely crushed corn flakes

1 tsp. garlic powder

1/2 tsp. each ground black pepper

1/2 tsp.  ground red pepper 

5 boneless chicken breast halves

1/2 cup  Chicken Broth

Heat oven to 400º F.Mix corn flakes, garlic powder, black pepper and red pepper. Dip chicken into broth. Coat with corn flake mixture. Place chicken on baking sheet. Bake at 400° F. 20 minutes or until done.

Warm Spinach Dip in Bread Bowl

 

 

2 pkg. (9 oz. each) creamed spinach, prepared according to pkg. directions
1-1/3 cups (5 oz.) Swiss cheese, shredded
1 can (8 oz.) water chestnuts, drained and chopped
3 tbsp. freshly grated Parmesean cheese, grated
1 tbsp. Dijon mustard
1 (1 lb.) round bread loaf

Heat oven to 400° F (200° C). Combine creamed spinach, Swiss cheese, water chestnuts, parmesan cheese, mustard, salt and pepper in large bowl. Slice top off bread loaf; carefully remove soft bread from inside, leaving 1/2" shell. Cut top piece and soft bread into bite-sized pieces. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed. Bake 35 - 40 minutes, or until heated through. Serve warm with bread pieces for dipping, or a verity of raw veggies such as, mushrooms, broccoli, cauliflower, etc. etc..

Egg Dumplings

 

 

2 eggs

1 1/2 C. flour

1/2 C. water

1/2 t. salt
1/4 t. Baking powder

 

Beat two eggs until frothy.

Add eggs with remaining ingredients; blend well.

Drop by spoonful into boiling soup or broth.

Cook for about 10 minutes.

Cream Cheese Pound Cake

 

 

 

6 large eggs
3 cups sugar
3 sticks butter or margarine
1 pkg. (8 oz.) cream cheese
dash salt
1-1/2 tsp. vanilla
3 cups sifted flour 

       Heat oven to 325ºF (165ºC).  Mix butter, cream cheese and sugar
until soft.  Add salt and vanilla, mix well.  Add eggs, 1 at a time, beating
well at each.  Add flour and mix well. 90 minutes.

Fastest and Bestest Fudge Ever

 

Let's start thinking about the holidays thats only weeks away !!!

 

4 cups confectioners' sugar, sifted
2/3 cup unsweetened cocoa
1/2 tsp. ground cinnamon
1/3 cup milk
1 tsp. vanilla
1/2 cup butter or margarine, cut into pieces
1/2 cup chopped pecans or walnuts

       Combine confectioners' sugar, cocoa, and cinnamon in 8-cup glass
measure or casserole; pour in milk and vanilla.  Sprinkle butter over top. 
Microwave, uncovered, at High power 2 minutes.  Mix well and pour into aluminum
foil-lined and greased 8x8" baking pan.  Sprinkle pecans over top of fudge
and press in lightly.  Refrigerate until firm. about 1 hour.  Remove fudge
from pan; cut into squares.  Makes 36 pieces.
Notes: Fudge can be refrigerated up to 2 weeks.  Any kind of nuts cans be
used, either on top or mixed in.  In addition, fudge can be topped with
toasted coconut or cake decorations (confetti, sprinkles).  Wrapping Ideas: 
Present fudge to Mom in a decorated shoebox lined with tissue, or in a basket
lined with a colorful napkin.

Make Your Own:Heavy Cream

 

If you need heavy cream and don't have it, MAKE YOUR OWN!

 

3/4 cup whole milk
1/2 cup (1 stick) unsalted butter or margarine

       Heat over low heat until butter is melted into milk.  Do not boil.  Pour into blender jar and blend at highest speed 3 minutes.  Do not use a food processor, as it does not beat in enough air.  Refrigerate 24 hours or longer.  Whip it as you would cream.

Apple & Caramel Dip

 

This is one of Miss Dixie's favorite snacks...

 

 

1 bag (12-14 oz.) caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples

 

       Unwrap caramels. C ombine caramels, butter and milk.  Melt in microwave.  Stir occasionally while melting.  Slice apples.  Dip into warm caramel.  Keeps well in refrigerator, just needs to be heated when serving. 

Mexican-Style Breakfast Cups

 

 

2 large tomatoes (about 1 lb.)
enough vegetable cooking spray
1/2 cup frozen egg substitute, thawed
1/4 tsp. ground cumin
2 tbsp. (1/2 oz.) shredded reduced-fat Monterey Jack cheese
1-1/2 tbsp. crushed unsalted tortilla chips
1 tbsp. minced fresh parsley 

       Heat oven to 400ºF (200ºC).  Cut tomatoes in half; scoop out pulp, leaving shells intact.  Chop pulp and set aside.  Invert tomato shells on paper towels to drain.  Place shells in a shallow baking dish coated with cooking spray, cut side up.  Bake, uncovered, 5 minutes.  Remove shells from oven and set aside.  Combine chopped pulp, egg substitute, and cumin in top of a double boiler; bring water to a boil.  Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently.  Spoon into tomato shells.  Top with cheese, crushed chips, and parsley.  Bake, uncovered, 5 minutes longer, or until cheese melts and tomato is thoroughly heated.  Serve immediately.  Makes 2 servings.

PICKLED CUCUMBERS

 

1 C granulated sugar
1/2 C cider vinegar
1/2 tsp. salt
1/4 tsp. celery seed
1/4 C chopped onion
1/2 C chopped green pepper
6 C sliced cucumbers (3 large - peeled)

Combine all ingredients and refrigerate at least 24 hours.

BRAISED BEEF

 

4 lbs. beef stew meat (cut in bite size pieces)
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can golden mushroom soup

Combine all ingredients (meat should be raw)in a covered casserole or Dutch oven. (It looks nasty, but don't worry, it will be delicious) Bake in 275º F oven for 6 hours. Serve over noodles or rice. Can also be used as a base for stews or soups.

Tropical Fruit Pops

 

So Refreshing!

 

 

1 cup  guava nectar

1 cup  unsweetened pineapple juice

1cup  fresh pineapple chunks

1 cup  coarsely chopped or sliced fresh fruit (such as strawberries, kiwifruit, papaya, and/or melon)

 

In a blender, combine guava nectar, pineapple juice, and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit among 12 frozen treat molds or 4- to 6-ounce paper cups. Pour blended mixture over the fruit.  Add sticks and cover molds. (Or cover each cup with foil; make a small hole in the foil with a knife and insert a wooden stick into each cup through hole.) Freeze about 4 hours or until firm.

 

Makes:  12 pops

 

Triple Berry Pops

 

 

1 1/2 cups  fresh or frozen strawberries, thawed

1 cup  fresh or frozen blueberries, thawed

1 cup  fresh or frozen raspberries, thawed

1/2 to 1 cup   frozen white grape juice concentrate

 

Puree all ingredients in blender 1 to 2 minutes, or until smooth.  Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.

 

Makes 8 pops

Sugar Free Chocolate Zucchini Cupcakes

 

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup Splenda sugar substitute

1/4 cup unsweetened cocoa

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup shredded zucchini

3 Tablespoons canola oil

3 Tablespoons applesauce or 3 Tablespoons canned pumpkin

1/3 cup low-fat buttermilk

1 egg

2 teaspoons vanilla

 

Preheat oven to 350. Place liners in 12 muffin cups.  Mix all ingredients in large bowl. Beat at high speed 1 minute. Pour into lined muffin cups about 2/3 full.  Bake aprox. 20 minutes or until wooden pick inserted in center comes out clean.  I have tripled this recipe and had great results.  They store well in airtight container and freeze well too.

 

Servings: 12

Red Velvet Delight

 

This one is awesome :)

 

2 eggs 1 ½ cups of sugar 2 ½ cups flour 1 cup of buttermilk 1 bottle of red food coloring 1 ½ cups of olive oil (or more depending on desired color) 1 teaspoon vinegar 2 teaspoons cocoa 1 teaspoon baking soda

Preheat oven to 350 degrees. Grease 3 layer pans and line with two layers of wax paper. Mix all dry ingredients. Add remaining wet ingredients. Mix until smooth and creamy. Bake for 30 minutes

Cream Cheese Pound Cake

6 large eggs 3 cups of sugar 3 sticks of butter 1 8 ounce package of cream cheese Sprinkle of salt 1 ½ teaspoons vanilla 3 cups of sifted flour

Mix butter, cream cheese and sugar until soft. Add salt and vanilla, mix well. Add eggs one at a time beating well at each egg. Add flour and mix well. Bake at 325 degrees for an hour and a half.

STUFFED BACON BURGERS

1-1/2 pound ground beef
1 envelope onion soup mix
1/4 cup water
6 slices (1 ounce each) process American cheese
6 bacon strips
6 hamburger buns, toasted

Directions

In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.

Easy Baked Beans -

 

 

2 cans (16 ounces each) baked beans, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
5 slices bacon, cooked crisp, drained, crumbled
1 1/2 teaspoons prepared mustard

Combine all ingredients in slow cooker. Cover and cook on LOW setting for 7 to 9 hours.
Delicious meal with coleslaw or potato salad and cornbread or rolls or as a side dish for cookout.

Black Forest Brownie Torte

 

So Easy, and So Good !!!

 

1 box brownie mix, prepared as directed
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 tsp. vanilla
1 can cherry pie filling

       Grease a round springform pan and bake brownies according to directions on pkg.  (Some extra time may be needed for baking).  Combine cream cheese, confectoiners' sugar and vanilla, mixing until smooth.  Spread evenly on cooled brownie that's been released from springform pan and placed on serving plate.  Add cherry pie filling and decorate with some reserved cream cheese mixture.
Makes 8 servings.

Brownie Cheesecake

 

The Ultimate Cupcake :)

 

 

8 oz. (1 box) brownie mix
2 pkg. (8 oz. each) cream cheese, softened
3 tbsp. heavy whipping cream
1/2 cup sugar
2 large eggs
1 tsp. vanilla
1 cup milk chocolate chips, melted

 

       Heat oven to 350ºF . Grease bottom of 9" springform pan.  Prepare brownie mix as directed on pkg.  Pour batter into pan, bake 15 minutes.  Combine cream cheese, whipping cream, sugar and vanilla.  Mix on medium speed with an electric mixer until well blended.  Add eggs, 1 at a time, mixing well after each addition.  Pour cheese mixture over brownie layer.  Spoon melted chocolate over cream cheese mixture, then cut through with a knife for a marble effect.  Bake 35 minutes.  Loosen cake from rim of pan; cool before removing rim.  Chill. 

Skillet Sausage ( Quick And Easy )

There is no set amount of anything in this recipe, add the amount you want and go with it :)

 

Enough vegetable oil to cover bottom of a large skillet.

 

 cabbage, new potatoes, whole or halved if large, do not peel carrots, cut into chunks , halved or quartered, if large smoked sausage, cut into 1" to 2"  pieces

    Fry all about 15 - 20 minutes in 1 pan.