BREAD AND BUTTER PICKLES

 

I use to make these and they are so good !!!

 

Can be doubled, tripled etc.

 

6 c. cucumbers, sliced
3 med. onions, sliced
1 sweet green pepper
1/2 c. salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar or Splenda

Ice to cover

Sort cucumbers, discarding any with blemishes. Wash well.

Mix cucumbers, onions, green pepper and salt; Cover with ice, let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil.

Combine with cucumbers. Cook 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.

Note: Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

Yield: Three 1/2 pint jars.

Sweet Potato Biscuits

1/2 pound sweet potato
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1-1/4 cup sifted, unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 Tablespoons chilled margarine, cut into small chunks
1/4 cup skim milk

Preheat oven to 425 degrees (F).  Lightly coat a cookie sheet
with non-stick cooking spray.
Prick the sweet potato with a fork and bake in the oven for 1
hour, or cook in microwave on high for 8 minutes.
Combine the cinnamon, allspice, flour, baking powder, and salt
in a food processor.  Add the margarine, and pulse 6 or 7 times,
until slightly crumbly.  Or cut together in a bowl with two
forks or a pastry cutter.
Add 3/4 cup of the baked sweet potato meat and mix until crumbly.
Add the milk a Tablespoon at a time until a soft, knead able
dough is formed.  You may not use all the milk, depending on the
humidity.
Place the dough on a lightly floured board, and knead for about
30 seconds. Roll out to 1/2-inch thickness and cut 12 rounds
using a 1-1/2-inch biscuit cutter.  Reshape and reroll the dough
as necessary, but try not to overwork it.
Lay the rounds of dough on the prepared pan and bake for 10 to 12
minutes, or until the tops are lightly browned.

Makes - 12 biscuits

Mexican Summer Casserole (Beef)

 

 

2 c. Bisquick mix
2/3 c. milk
1 lb. hamburger
1 onion, chopped
2 tomatoes, peeled and sliced thin
2 green peppers, chopped
1 c. Miracle Whip
1 c. sour cream
1 c. cheddar cheese, grated
 
Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes.

Hot As Hell Texan-Mexican Spinach Dip

YUM YUM

2 tbsp. vegetable oil
1 medium onion, chopped
2 tomatoes, about 3/4 lb..) peeled, seeded, chopped
2 tbsp. canned, chopped jalapeño chilis
1 pkg. (10 oz.)  frozen spinach, thawed, squeezed dry
2 cups grated Monterey Jack cheese (about 7 oz.)
1 pkg. (8 oz.) cream cheese, cut into 1/2" pieces, at room temperature
1 cup half and half
1 tbsp, red wine vinegar
to taste: salt, pepper

Heat oven to 400ºF. Heat oil in heavy medium skillet over medium heat.  Add onion and sauté until softened, stirring occasionally, about 4 minutes.  Add tomatoes and chilis; cook 2 minutes.  Transfer mixture to large bowl and stir in spinach, cheeses, half-and-half, vinegar.  Season with salt and pepper.  Spoon mixture into shallow ovenproof baking dish.  Bake until dip is bubbly and top is browned, about 35 minutes.  Serve with tortilla chips.

Porcupine Meatballs

This recipe came in the GAS BILL..  Mama got a lot of good recipes from those bills ...

She even looked forward to the bill coming :)  lol

If you lived in the 60's and 70's I am sure you ate these. My Mama made these a lot, they are awesome..

1 lb. ground beef
1 cup uncooked Minute Rice©
1 can (10-3/4 oz.) tomato soup
3 soup cans water
1 large onion, chopped
1 tsp. salt
1/2 tsp. pepper 

    Mix beef, rice, onion, salt and pepper.  Roll into small balls and brown.  Turn often to brown all sides.  Add tomato soup mixed with 3 cans water.  Bring to a boil and simmer, uncovered, 1 hour, stirring occasionally to thicken.  Makes 4 servings..

Mini Corn Dog Muffin's

Great for Little Ones and Big Ones Too  :)

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

    Heat oven to 400ºF .  Place 3 mini muffin pans in oven to heat.  Beat brown sugar, eggs and milk.  Add cornbread mix and stir until blended.  Stir in chopped hot dogs.  Spray hot mini=muffin pans with cooking spray and pour in batter.  Bake 14 - 18 minutes.  Remove from oven, immediately top with shredded cheese.  Makes 36 mini muffins.

Chocolate Bourbon-Pecan Cake

This may not be figure friendly, but after a couple slices, who cares :)

12 oz. semi-sweet morsels
1/2 lb. butter or margarine
8 eggs, separated
1-1/2 cups sugar, divided use
1/2 cup bourbon
2 cups pecans

    Heat oven to 300ºF.  Cover bottom of 10" springform pan with parchment or waxed paper.  Butter sides and bottom of pan.  Coat buttered sides and bottom with sprinkling of granulated sugar.  Set aside.  Over double boiler melt 12 oz. semi-sweet chocolate morsels and butter.  Mix well and set aside.  Keep warm.  Put 8 egg whites into bowl and beat to stiff peaks, slowly adding 3/4 cup sugar.  Put 8 egg yolks in separate bowl and beat.  Add 3/4 cup sugar slowly.  Beat until mixed well.  Add chocolate mixture to yolks and sugar.  Add bourbon.  Fold egg whites into mixture, add 1-1/2 cups finely-chopped pecans.  Mix thoroughly.  Pour mixture into butter and sugar frosted pan.  Bake 1-1/2 - 1-3/4 hours.  If top of cake is irregular, serve inverted.  Top with Chocolate Topping and garnish with 1/2 cup pecan halves.  Refrigerate leftovers  Makes 6-8 servings.

Sand Dollar Cookies w/ Nutritional Info Per Cookie:

 

These are great cookies :)

3/4 cup butter or margarine, softened
1/3 cup confectioners' sugar
4-1/2 tsp. sugar
2 tsp. almond extract
1-1/3 cups all-purpose flour
1/4 tsp. salt
1 egg, beaten
toppings: slivered almonds and cinnamon-sugar

    Heat oven to 325ºF .  In a mixing bowl, cream butter and sugars.  Beat in extract.  Combine flour and salt; gradually add to creamed mixture.  Cover and refrigerate for 1 hour or until easy to handle.  Roll dough between waxed paper to 1/8" thickness.  Cut with a 3-1/2" round cookie cutter dipped in flour.  Using a floured spatula, place cookies 1" apart on ungreased baking sheets.  Brush with egg.  Decorate with almonds and sprinkle with cinnamon-sugar.  Bake 12 - 16 minutes, until edges begin to brown.  Cool 2 minutes before removing to wire racks.  Makes 9 cookies..

Nutritional Info Per Cookie:

240 cal, 16g

 fat (10g sat),

 64mg

 chol, 227mg

 sod, 21g carb,

Polenta

 

In the south this is called GRITS.. Up North it is called Polenta.. No matter what you call it, it is good!

 

4 cups water

1 teaspoon salt

1 cup cornmeal or instant polenta

 

In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal ini a thin stream. cook over moderatly low heat stirring constantly until thick and pulls away from sides of pan. 40 minutes for cornmeal, about 15 for instant polenta Makes about 3 cups

My Sister and Mom's easy tuna salad

 

Makes me want some now !!!

 

1 large can of a good brand name tuna

1/2 medium onion - chopped

1 Bell Pepper- chopped

A couple large spoonfuls of Mayo

Two boiled eggs - chopped

1 dill pickle, chopped

Salt and Pepper to taste

 

Mix well - I like it now, but what is left refrigerate and it is so better cold :)

CUCUMBER SANDWICHES

 

1 pkg. Good Seasons Dry Italian Salad Dressing Mix
1 pkg. whipped cream cheese
1 loaf cocktail rye bread
1-2 peeled and sliced cucumbers

Combine salad dressing and cream cheese. Spread on bread and top with cucumber slice. Very refreshing.

Coffee Toffee Sandies

I love these cookies, a friend gave me this recipe.

1/2 cup oleo/butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

2 tsp. instant coffee

1 tbsp. hot water

1-1/4 cup all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup toffee pieces

 

Place the butter and both sugars in a large mixing bowl. Use an electric mixer to beat until light and creamy.

In a small mixing bowl, combine the coffee and hot water, stirring until the instant coffee has dissolved. Add the coffee to the butter mixture, beating until well combined. Set aside.

In a medium mixing bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix, the mixture should be crumbly.

Add the pieces of toffee to the mixture using a wooden spoon or silicone spatula. Divide the dough into two equal portions. Place each portion onto a sheet of plastic wrap. Mold the covered dough into a log shape by squeezing and using the plastic wrap to help shape the dough. Wrap the logs with the plastic wrap and refrigerate until well chilled.

When you are ready to bake the cookies and the dough has been sufficiently chilled, preheat the oven to 325 F. Line two baking or cookie sheets with parchment paper.

Slice each log into rounds about 3/8-inch thick. Press any crumbles back together. Arrange the cookies 1-inch apart on the baking sheets. Bake for 12 to 15 minutes, or until the cookies just begin to brown on the bottom and start to set. Remove the cookies from the oven and allow to cool while still on the baking sheet. Store in an airtight container. Makes about 30 cookies.

HAMBURGER AND FRIED MACARONI

1 lb hamburger
1 small onion, chopped
1 can diced tomatoes
2 - 3 cans water
2 cups elbow macaroni
1-2 tbsp. beef bullion
salt,pepper ,garlic to taste

Browning the noodles gives them a stronger flavor as well as keeping them firm.

In a medium pan brown macaroni in about a tbs of olive or canola oil. keep the noodles moving in the pan so everything browns evenly.

once the noodles are browned, remove from pan and cook hamburger, season to taste. Add onions when the meat is almost fully cooked and continue to cook until onions are transparent. Add tomatos, noodles and water. Add boullion then reduce heat and cover with a lid, cooking until noodles tender.

Spiced Tea

This was so popular in the 60's and 70's.. And just as good in the 12's :)

 

 

1 cup instant sweetened tea with lemon

1 jar Tang

 

1 tsp ground cinnamon

 

1 tsp ground cloves

Mix well and store in an air tight container.

To serve:
Add 2 heaping teaspoon to one cup of boiling water. Add 1-1/2 tsp sugar if desired.

Punch Of The South

Refreshing on a hot southern day!

1 qt of orange concentrate

2 cups lemon concentrate

1 lg can pineapple juice

2-1/2 to 3 cups sugar

3 qt water

2 qt ginger ale

1 bottle cherries

Dissolve sugar in water and add remaining ingredients, except ginger ale. If you like, soak lemon rind and mint in punch before party. Remove before serving. Chill punch and pour over ice in bowl when ready to serve. Add ginger ale.

Serves about 40 people.

Best Spinach Dip

 

 

1 cup mayonnaise

1 (16 ounce) container sour cream

1 (1.8 ounce) package dry leek soup mix

1 (4 ounce) can water chestnuts, drained and chopped

1/2 (10 ounce) package frozen chopped spinach, thawed and drained

1 (1 pound) loaf round sourdough bread

 

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping, And your favorite raw veggies, like Mushrooms, Cucumbers, Tomatoes ( I like the little cherry tomatoes, but the big ones ), Bell peppers, Radishes, etc,. etc. So Good :)

MISSISSIPPI MUD PIE

Oh My, What A Good Pie !

 

1 quart of your favorite ice cream, softened to spreading consistency (coffee is the traditional flavor)

1 prepared 9-inch chocolate-flavored pie crust

1 (8-ounce) container frozen whipped topping, thawed

Chocolate syrup for drizzling

Chopped nuts for sprinkling (optional)

 

Spoon softened ice cream into pie crust. Freeze until firm, about 2 hours.
 

Top with whipped topping, drizzle with chocolate syrup and chopped nuts, if desired. Freeze until solid, about 1 hour.
 

Slice and serve, or keep frozen until ready to use. Allow to thaw 5 to 10 minutes for easier slicing.
 

Diabetic Mexican Cornbread w/exchanges

I have a lot of Diabetic people on my list including me..Many of them have asked for this kind of recipes ,

 so here ya go !!!

1 cup yellow cornmeal
3/4 cup all-purpose or unbleached white flour
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons softened butter or regular margarine
3/4 cup low-fat (1%) milk
1 large egg white
1/3 cup medium chunky salsa

Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks until well combined. Add the milk, egg white, and
salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out to the edges of the pan using the back of a large spoon.
Bake for 17 to 21 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.

Serve warm. Store leftover cornbread tightly wrapped at room temperature.

Nutritional Information Per Serving (1 square):
Yield: 9 servings


Calories: 148, Fat: 4 g, Saturated Fat: 2 g,
Cholesterol: 31 mg, Sodium: 180 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g

Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat

Mama's Mississippi Mud Cake.

Mama's Mississippi Mud Cake is a wonderful cake... Enjoy!

 

1 cup (2 sticks) butter or margarine, softened

2 cups sugar

2 tablespoons unsweetened cocoa powder

4 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 1/2 cups nuts , your choice

1 1/2 cups flake coconut

7 ounces marshmallow cream

1 box powdered sugar 1/2 cup unsweetened cocoa powder

1/2 cup evaporated milk

1/2 cup (1 stick) of butter or margarine, softened

Preheat oven to 350 degrees F.
 

For the cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until creamy.
 

Add flour, nuts and coconut. Mix thoroughly. Bake for 45 minutes.
 

For the topping, remove cake from oven and immediately spread with marshmellow cream on top. Let cool.
 

For the icing, combine powdered sugar, cocoa, evaporated milk and butter. Mix thoroughly. Spread on top of marshmallow cream.

Macho Nacho Burger

 

1 lb. lean ground beef
1-1/2 tsp. Hi-Vee® chili seasoning
4 slices pepper jack cheese, divided
1 cup fresh picot de gallop, divided
4 bakery hamburger buns

    Heat grill to medium-high heat.  Combine ground beef and Hy-Vee chili seasoning.  Form into 4 patties.  Grill about 10 minutes, turning once misqay.  Top each hamburger with 1 slice cheese and 1/4 cup pico de gallo, serve on buns.  Makes 4 servings.. 

Rice Surprise

2 lb. ground pork
1 lb. ground beef
1/4 cup oil
2 medium onions
1 cup each celery, bell pepper
1 can chicken broth
3 cups cooked rice

    Brown pork and beef with onions in oil; drain and add remaining ingredients, except rice.  Cook 45 minutes.  Add rice and mix. 

Sweet Potato Wedges

 

3 lb. sweet potatoes, peeled, quartered lengthwise, about 10 cups
6 tbsp. each butter or margarine, melted; orange juice
3/4 tsp. each salt, cinnamon 

    Heat oven to 350ºF Arrange sweet potatoes in a greased 13x9" baking dish.  Combine butter, orange juice, salt and cinnamon; drizzle over sweet potatoes.  Cover and bake 55 - 60 minutes, until tender.  Makes 10 servings.

Old Fashioned Rice Pudding

 

1/2 tsp. lemon zest; grated
8 cups boiling water
1-1/3 cups milk
3 tbsp. brown sugar
1 tsp. each salt, vanilla, lemon juice
1 tbsp. soft butter or margarine
2 eggs, lightly beaten
2/3 cup uncooked rice
pinch salt
1/3 cup raisins

    Cook rice in boiling water with 1 tsp. salt added.  When tender, about 15 minutes. drain and rinse with cold water.  Combine milk, sugar, butter, vanilla and eggs.  Beat well.  Add cooked rice, raisins, lemon zest and juice.  Lightly grease a 1-1/2-qt. baking dish, pour in rice mixture.  Place in a pan of warm water, and bake until custard is set.  Serve either hot or cold.  It should be creamy as custard.

Berry Blast

Yield: 1 servings      

      2    12 oz. cans Sprite
      8 oz Frozen strawberries
      5 oz Raspberries in syrup
      4 oz Frozen blackberries
      1 pt Vanilla ice cream


Place soda and berries in blender. Pulse until smooth. Add ice cream. Pulse until smooth. Garnish with strawberry fan.

Chocolate Decadence Cakes

Enjoy this recipe with your favorite ice cream dish!

4 ounces semisweet chocolate, chopped
1-1/2 ounces unsweetened chocolate, chopped
10 Tablespoons unsalted butter, softened
1/2 cup plus 2 Tablespoons sugar
3 eggs, lightly beaten
1/2 cup plus 2 Tablespoons flour
1-1/2 Tablespoons baking cocoa
3/4 teaspoon baking powder

Coat six 3/4– to 1-cup ramekins lightly with butter.  Combine the semisweet chocolate and unsweetened chocolate in the top of a double boiler.  Heat over barely simmering water until smooth, stirring constantly.  Add the unsalted butter and sugar.  Heat until the butter melts and the sugar dissolves, stirring frequently.  Pour the chocolate mixture into a large mixing bowl.
 
Add the eggs, flour, baking cocoa and baking powder to the chocolate mixture and mix well.  Beat for 8 minutes or until thickened and of a mousse consistency.  Spoon the chocolate mixture evenly into the prepared ramekins.  Freeze, covered with plastic wrap, for 3 hours or longer.  You may prepare up to this point 3 days in advance; remove the plastic wrap.
 
Arrange the ramekins on a baking sheet on the center oven rack.  Bake at 375*

for 14 minutes or until the edges are set and the tops are moist and shiny.  Do not overbake.  Let stand for 10 minutes.  Invert onto individual dessert plates.  Serve warm with ice cream or whipped cream.

Vanilla Almond Coffee

 

 

Yum

 

Yield: 1 Servings

1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6oz servings.

Cooking Remedies and Emergency Substitutions

I found these on the web.. Thought they might help!

 

         

 

Cooking Remedies

• Lumpy sauce or gravy:  Pour gravy or sauce through a strainer and mash out lumps with a wooden spoon. Reheat very slowly.
• Curdled or separated mayonnaise:  Into a warmed bowl put 1 tsp. mustard and 1 tsp. of the curdled mayo. Beat with whisk until creamy.  Add rest of mayonnaise slowly until blended.
• Too much fat in gravy:  Cool the gravy and skim off the fat or pour through ice cubes into bowl, the fat will solidify and can be removed easily.
• Stored coconut is dry and hard:  Put coconut in a strainer over a steaming pot of water for a few minutes.
• Sticky rice:  Rinse rice thoroughly with warm water to wash out the excess starch, grains will separate.
• To keep sugar soft and moist:  Place a slice of bread in the container and cover tightly.
• Too much sugar:  Add a few drops of lemon juice or vinegar
• Shell cracks while egg is boiling:  Add a few drops of vinegar to the water, use egg at room temperature.
• Weak brewed coffee:  Add a little instant coffee to the pot.  It will strengthen the coffee without changing the fresh taste.
• Bitter tasting brewed coffee:  Put a pinch of salt into the coffee that has brewed too long.
• Weak brewed tea:  Add a pinch of baking soda to the teapot.
• Too much salt:  Add a little vinegar and sugar then taste.  A raw potato helps absorb salt in soup or stews.
• Hands smell from onion or garlic:  Rinse hands in cold water, rub with salt or baking powder, rinse again then wash with soap and water.
• Frying fat has strong flavor or odor:  After frying strong flavored foods, cool fat, clarify it by adding a raw potato, reheat slowly, discard potato, strain fat and store.

         

Emergency Substitutions

 

Ingredient	Amount	Substitution
Baking powder	1 teaspoon	1/4 tsp. baking soda plus 1/2 tsp. cream of tartar
Buttermilk	1 cup	1 cup plain yogurt or 1 Tblsp. vinegar plus milk to equal 1 cup or 1 Tblsp. lemon juice plus milk to equal 1 cup
Cake Flour	1 cup	1 cup minus 2 Tblsp. sifted all purpose flour
Chocolate	1 ounce	3 Tblsp. unsweetened cocoa plus 1 Tblsp. butter or margarine
Cornstarch	1 Tblsp.	2 Tblsp. all purpose flour
Corn syrup	2 cups	1 cup granulated sugar
Cream, light	1 cup	1 1/2 Tblsp. butter plus whole milk to equal 1 cup
Cream, whipping or heavy	1 cup	1/2 cup butter plus whole milk to equal 1 cup
Egg, yolk	2 yolks	1 whole egg (can be used for baking but not for piecrust or a sauce)
Egg, whole	1 egg	2 egg yolks (for baking, 2 egg yolks plus 1 Tblsp. water) OR if just one egg short for a recipe substitute 1 tsp. of cornstarch
Herbs, fresh	1 Tblsp.	1 tsp. dried herbs
Honey	1 cup	1 1/4 cups granulated sugar plus 1/4 cup liquid
Lemon juice	1 Tblsp.	1 Tblsp. distilled white vinegar
Milk, skim	1 cup	1/3 cup nonfat dry milk plus 3/4 cup water
Milk, whole	1 cup	1/2 cup evaporated milk plus 1/2 cup water
Molasses	1 cup	3/4 cup granulated sugar
Mushrooms, fresh	1 lb.	12 ounces canned mushrooms, drained
Mustard, dry	1 tsp.	1 Tblsp. prepared mustard
Sour cream	1 cup	3 Tblsp. butter plus buttermilk or yogurt to equal 1 cup
Sugar, brown	1 cup	1 cup granulated sugar
Sugar, granulated	1 cup	1 3/4 cup confectioners' sugar (do not substitute for baking)
Tomato juice	3 cups	1 1/2 cups tomato sauce plus 1 1/2 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar
Tomato sauce	1 cup	1 can (3 oz. size) tomato paste plus 1/2 cup water
Yogurt	1 cup	1 cup buttermilk

 

 

         

Mexican Corn Bread Salad

 

I love taco salads , but this is just as good :)

 

 1-ounce - package dry ranch-style dressing mix

 

1 cup sour cream

 

1 cup mayonnaise

 

6 corn bread muffins

 

2 (16-ounce) cans pinto beans, rinsed and drained

 

1 green bell pepper, chopped

 

2  cans whole-kernel corn, drained

 

3 large tomatoes, chopped

 

10 slices bacon, cooked and crumbled

 

2 cups (8 ounces) shredded Mexican cheese blend

 

6 green onions, sliced

Instructions

1. In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
    
2. Crumble half of corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and green onion.
    
3. Cover, and chill for at least 2 hours before serving.

Ultimate Root Beer Float

Anyone who loves ice cream sodas will want to try this one. Our Ultimate Root Beer Float, is an ice cream soda fountain favorite sure to conjure up tasty memories.


Serves: 6


1 quart vanilla ice cream, slightly softened
1/2 cup finely crushed root beer barrel candy (about 18 candies)
2 bottles (1 liter each) chilled root beer soda
Instructions
Line a rimmed baking sheet with waxed paper.


In a medium bowl, combine the ice cream and candy; mix well.

Shape into 6 well-rounded scoops and place on the baking sheet. Freeze until firm, or until ready to use.

Fill 6 tall glasses or mugs three-quarters full with root beer soda and top each with a scoop of the ice cream mixture.

Serve immediately with straws.

Notes
Make sure to not overfill the glasses with the root beer because you'll need room for the foam that forms when you add the ice cream.

APPLE CINNAMON QUICHE

 

2 apples, peeled, sliced
2 T. butter
8 oz. grated cheddar cheese
1 unbaked 10 inch pastry shell
1 T. sugar
1 tsp. cinnamon
4 large eggs
1 1/2 cups whipping cream

 

Saute apples in butter 5 minutes. Sprinkle sugar, cinnamon over apples. Layer apples in pastry shell. Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together eggs, whipping cream. Pour over apple/cheese mixture. Bake in a preheated 375 oven 35 minutes or until set.

Orange Chiffon Cake

 

This recipe is easy to make; nice and light, low calorie.

 it is also gluten-free!

4 egg whites
1/4 tsp. cream of tartar
3/4 c. cornstarch
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. salad oil
4 egg yolks
1 T. grated orange rind
1/3 c. orange juice

In a large bowl, beat egg whites with the cream of tartar until very stiff, about 6 minutes. Set aside. Into a small bowl, sift cornstarch, sugar, baking powder and salt; making a well in the center. Pour in salad oil, egg yolks, orange rind and orange juice. Beat with a mixer on medium speed until smooth, about 2 minutes. Carefully fold this mixture into egg whites. Pour into a nonstick round tube pan. Bake at 350 degrees for 35 minutes. Invert pan until cold. Remove using a spatula.

Peppered Pecans

Yummy !

3 tb Butter Or Margarine
3    Cloves Minced Garlic
2 1/2 ts Tabasco Pepper Sauce
1/2 ts Salt
3 c Pecan Halves

A Louisiana tradition, these spicy pecans are eagerly anticpated by friends visiting your home during the holidays. The slow roasting in a low oven gives them extra crispness. They make a real nice gift, too.

Preheat oven to 250oF. In a small skillet, melt the butter over medium heat. Add the garlic, Tabasco sauce and salt; cook for one minute. Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet. Stirring occasionally, bake for 1 hour, or until the pecans are crisp.