Cowboy Caviar with corn !

 

2 cans Mexicorn

1 can Rotel (reg or hot)

 2 cups shredded cheddar

6 green onions (sliced

1 cup each mayo and sour cream

 

Makes ya wanna slap your Pappy :)

Yummy Tacos

 

2 lb ground beef
1 can refried beans
1 can of tomato sauce
... 1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells

Directions
Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don't think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft "taco" tortillas. We used the flour kind but corn is fine too.

First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don't want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be "standing" in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.See More

 

Old Fashioned Chocolate Fudge

3oz Hershey's baking chocolate melted
2/3 cup Eagle Brand condensed milk
2 Tbsp. butter
1 Tbsp. vanilla
2 cups confectioner's sugar, sifted
1/2 cup chopped nuts
1/2 cup chopped dates

Melt chocolate in double boiler. Add condensed milk and cook 5 minutes stirring until mixture thickens. Remove from fire, add butter and vanilla. Stir in sugar and blend thoroughly. Fold in chopped nuts and dates. Scrape mixture into buttered square pan, smoothing top with spatula. Chill 4 hours in refrigerator. Cut into squares.

sy Chocolate Fudge or Frosting

Ea1/2 cup butter
2 cups sugar
4 T cocoa
1/2 cup milk
2 teaspoons vanilla

Melt butter, mix in sugar, milk, cocoa. Boil 1 1/2 minutes Add vanilla and beat on high speed till it cools to warm
Pour on a cake, or in a buttered dish for fudge

 

 Note:

 On humid days cook a little longer

AMISH FUDGE

18 oz chocolate chips
1 can Eagle Brand milk
pinch of salt
3/4 cup nuts
2 tablespoons butter or margarine
1 1/2 teaspoon vanilla

In heavy saucepan, over low heat, melt chips and Eagle Brand milk. Remove from heat, and add remaining ingredients. Pour in 9 inch square pan. Chill a few hours, then cut into squares.
Variation: White Fudge: Use 1 1/2 pounds white confectionary candy coating instead of chocolate chips.

Everyday Fudge

(Recipe circa 1919)

2 squares of chocolate
3/4 cup milk
2 cups sugar
2 tablespoons butter
1 tsp. vanilla

Cut chocolate in small pieces, put in saucepan with milk and sugar over low heat, and stir until chocolate melts. Continue cooking until a teaspoon of syrup will form a soft ball when dropped in cold water.

Remove from heat, add butter without stirring and set in a pan of cold water. When lukewarm, take the pan from the cold water, add vanilla and beat until it thickens. Turn into a buttered pan before it sets and let cool.

" NOTE "
One fourth cup of chopped nuts or raisins may be added while beating. Or a cup of marshmallows cut in pieces may be beaten in.

Slow Cooker Salisbury Steak / Dry Onion Soup Mix

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water
 
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

 

Dry Onion Soup Mix


2 c. powdered milk
3/4 c. cornstarch
1/4 c. beef bouillon crystals
2 tablespoon  dried onion flakes
1 tsp. dried basil leaves, crushed


Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.


To Use:

1/3 c. Onion Mix per recipe.

 

Blend with water for soup, sour cream for dip, etc.

Or dry on this Slow Cooker Salisbury Steak.

Beignet Mix

With packaged mixes getting so high these days I think it is time we take charge and say enough already.

 1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt


Mix all and pour into a jar or zip lock bag

Attach Tag:

 Beignet Mix

1/4 cup butter or margarine
3/4 cup water
3 teaspoons sugar

1 package Beignet Mix

4 large eggs

Vegetable oil -- for frying

Combine all until well mixed, heat veggie oil and drop by spoonfuls into hot oil, fry until golden brown.

French Toast Stix

2 slices Wonder Light Bread

1/3 cup of egg beaters

Splenda (to taste)

Cinnamon (to taste)

1/2 oz Torani SF Vanilla Syrup or 1/4 tsp Vanilla extract
(to taste)
=
Cut bread into strips.Combine egg beaters, cinnamon &
vanilla; mix until well-blended. Dip bread in it. Cook
in a pan sprayed with non-stick cooking spray. Once both
sides are brown, sprinkle Splenda & cinnamon on top.
-
Variatuin:  ~ After the cinnamon...VERY LIGHTLY 'drizzle'
some OJ
_SPARSELY_ on top of the sticks.
-
-
Why it's healthy:
The entire recipe has just 120 cal & 1 gr of fat. Using egg
beaters instead of whole eggs provides a lower-cholesterol
alternative, but the same fluffy texture. It also has 5 grams
of fiber & 12 gr of protein. It is only healthy french toast
stix; any syrup, berries, or powdered sugar used will alter
the numbers appropriately !

GRILLED BLT

 

oooh this is so good!

2 slices sour dough bread

 

2 slices cooked, crisp bacon

2 slices cheddar cheese

1 slice tomato

1 lettuce leaf

Butter

Butter the bread and place buttered side down in pan. Place cheese on each piece of bread. When the bread in toasted and cheese melted, place the bacon, lettuce, and tomato on one slice. Cover with other slice and enjoy!

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

Skillet Potatoes with Bacon and Cheddar

 

4 slices  Center Cut Bacon, cut into 1/2-inch pieces

 

1 onion, chopped

 

2 pounds Yukon Gold potatoes, thinly sliced

 

1 cup  Shredded Cheddar Cheese

 

6 Tablespoons Sour Cream

 

Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tablespoon drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 minute Stir in potatoes; cover. Cook on medium-low heat 20 to 25 minute or until potatoes are tender, stirring occasionally. Top with cheese and bacon; cook, covered, 1 to 2 minute or until cheese is melted. Serve topped with sour cream.

 

Servings: 12

Chili Relleno's

8 poblano chiles

 

2 Tbsp olive oil

 

1 cup chopped onion

 

4 cloves garlic, minced

 

1 28-ounce can tomatoes

 

Salt

 

1 pound spicy sausage

 

1 cup mild ceddar cheese

 

1 teaspoon minced fresh oregano leaves

 

12 eggs

 

1/3 cup flour

 

1 teaspoon baking powder

 

1 1/2 cup Monterey jack or mild cheddar cheese, shredded

1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.

2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.

3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.

4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).

6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.

7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.

8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Mild Cheddar and Jalapeño Bizkits

1 1/3 cups  all-purpose flour

 

1/4 cup   yellow corn meal

 

3 tablespoons  sugar

 

2 teaspoons baking powder

 

1/2 teaspoon salt

 

Pinch cayenne pepper

 

6 ounces (1 1/2 cups packed,  shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)

 

2 tablespoons diced fresh jalapeños (more or less to taste)

 

3/4 cup + 2 tablespoons heavy cream, plus extra for brushing

Method

 Preheat oven to 425°F

. In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

 Make a well in the center of the flour mixture. Pour the cream into the center of the well and your clean hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

 Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together. Over-kneading will result in firmer, denser bizkits.

 Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter or a small juice glass to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

 Place on a Silpat-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

 Bake at 425°F for 11-12 minutes or until golden and the cheese is nicely melted.

Yeilds about 10 to 12 Bizkits

Spanish Rice

1 cup water
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 14 1/2 ounce can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon pepper
dash bottled hot pepper sauce, I use Red Devil Brand, but whatever you like.

In a medium saucepan combine water, green pepper, onion, celery, and salt.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Stir in undrained tomatoes, rice, chili powder, pepper, and hot pepper sauce.
Return to boiling; reduce heat.
Cover and simmer about 20 minutes or till rice is tender and liquid is absorbed.

Mexican Style Corn

1 can whole kernel corn, drained
1 can cream style corn
3/4 cup bread crumbs
1/2 cup red bell pepper, chopped
1/2 tsp. Louisiana hot sauce
2 TBS chopped pimiento
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 tsp. melted margarine

Preheat oven to 350°. Combine corns, bell pepper, hot sauce, pimiento, salt, pepper, and sugar. Mix well. Pour into a baking dish. Top with bread crumbs and drizzle melted margarine over bread crumbs. Bake 35 minutes.

Cajun Potatoes

Love these !!! 

2 lb. - potatoes, sliced
2 cloves - garlic, crushed
1 large - onion, diced
1 large - bell pepper, diced
1 to 2 bunches - green onions,diced
2 to 3 stalks - celery finely diced
1 pound ring - smoked sausage,sliced
cayenne pepper salt & pepper , to taste

Grease a casserole dish. Layer with potatoes slices.
Sprinkle with cayenne pepper and salt.
Mix remaining ingredients in bowl and salt and black pepper it. Use half of that over your potatoes. Arrange sausage over that, repeat.
Cover with foil and poke single hole in top, to vent. Bake at 300 degrees to 350 for 1 1/2 hours.

Potato Fritters

2 oz. flour
1/2 tsp. salt
1 egg, beaten
3 tbs. milk
6 tbs. vegetable oil
pepper to taste
Raw Potato Fritters
8 large white potatoes
3 eggs
2 tsp. salt and pepper

Pare potatoes and chop through meat grinder or fine grater. To this mixture add eggs, salt and pepper. Drop and brown until well done in hot oil. Serve at once while still hot. If the potatoes seem too moist, just add a little flour.

Fried Potatoes

4 to 6 med. white potatoes
1/4 cup flour
1/2 cup oil
salt and pepper

Wash and peel potatoes. Slice into 1/8 inch rounds in large bowl. Add flour, salt, pepper; mix with your hands. Heat oil on med. high in skillet; add potatoes and fry turning when the bottom potatoes are brown. Cooking till most of the potatoes are brown; all the potatoes will not brown this is the secret to the dish.

Southwestern Style Beef Stew

2-3 lbs of Beef Stew Meat

5 potatoes cut into square pieces

1 cup frozen corn

1 cup salsa

1 can tomato soup

1 can beef broth

1 can light corona or bud light lime

1 cup chopped onion

Mix all ingredients in crock pot and cook on high for 4-6 hours

Slow Cooker New York Style Cheesecake

So Easy !

Use this simple cheesecake recipe to make an easy to make

 

 cheesecake that will astound you with flavor.

It's a cheesecake New York recipe that is the authentic recipe for plain

 

cheesecake.

Try this quick easy slow cooker recipe for dessert tonight.

Serves: 8

Ingredients

2 8-ounce packages cream cheese, softened

1 3-ounce package cream cheese, softened

3/4 cup sugar

3 tablespoon flour

1 teaspoon freshly grated lemon peel

1/2 teaspoon freshly grated orange peel

3 eggs

 

 

Premade Baked Crust

Instructions

1. With electric mixer, beat softened cream cheese, sugar, flour and

 

grated peels until smooth.

Add eggs, one at a time, and beat until fluffy.

2. Pour into baked crust in Bread 'n Cake Bake pan; cover. Set inside Crock-Pot.
3. Cover and cook on high setting for 2 l/2 to 3 hours.
4. Remove pan and uncover. Allow to cool, then unmold on serving

 

plate.

Serve well chilled; if desired, top with strawberries.

5. Note: this cheesecake may be prepared without the crust if the pan

 

is generously greased and floured.

 

Jack Daniels Marinade for Steaks and Roasts

Thanks Angel 

 

2/3 cup water

1/2 cup Jack Daniels Bourbon

1/2 cup pineapple juice

1/2 cup brown sugar

1/2 cup diced onion

1/3 cup teriyaki sauce

1/3 cup soy sauce

1 teaspoon minced garlic

Add ¼ cup of Liquid Smoke if using a grill, if using a smoker don't add this


Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, and minced garlic in a bowl.

Put the steaks or roasts in the bottom of a baking dish. Pour the marinade over the steaks, cover and refrigerate overnight.

Preheat an outdoor grill for high heat, and lightly oil grate. Retain the marinade for basting during cooking only. DO NOT USE THE MARINADE FOR DIPPING when eating your steaks or roast.

Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

When using Roasts, you'll use Medium Low heat, cook the roast nice and slow to hold in the juices, when the roast reaches 140 deg, F. take the roast out and let it rest for about 20 minutes, the temp will rise as it sets, carve and enjoy

Smothered Pork Chops

So Good, a must try !

 

1/4 cup flour

 1/4 tsp each salt, pepper

4 boneless pork chops, about 3/4" thick (or cook way less for the thin ones)

1 Tbs butter

1 1/2 cups milk

Mix the flour, salt, peppertogether in a shallow pie pan or other shallow dish.

Spray a large skillet with cooking spray, then melt the butter in it over medium high. Dredge both sides of the pork chops in the flour mixture. SAVE the leftover flour mixture. You'll use it for the gravy.

Brown the pork chops about 2-3 minutes on each side, then reduce the heat and cook another 5-6 minutes on each side, until cooked through. Remove the chops from the pan and keep warm.

Combine the leftover flour mix with the milk and whisk together, then add to the pan. Cook over medium high heat, stirring frequently, until it comes to a boil. Reduce the heat to low and simmer 2 minutes, stirring, until thickened.

Serve with Mashed potato's A Salad & warm Dinner Rolls

Chicken Crescent Rolls

 

 

 

Thanks Phyllis

 

 

2 cans of low fat refrigerator crescents
1 can ...of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Tammie's stuffed Jalapeno's with Cream Cheese and Apple

 So good !!!

 

 

12 jalapeño peppers

3/4 cup cream cheese

1/2 a minced apple

24 strips of bacon = 12 slices cut in halves ( Across )

 

Cut peppers long ways, clean out seeds and membrane.

Stuff with minced apple, then cheese. Wrap each in bacon, using a toothpick to secure it.

 

Place on broiler pan and put in broiler until bacon is crisp but not burned.. watch carefully.

 

Be sure to leave your broiler door open about a inch.. thats what your suppose to do when you use the broiler, but not everyone knows that.

 

Thanks Elisa

Tip: How to Check for the Hotness of Jalapenos

Ever take home a jalapeño chile pepper from the grocery store and have it either be so lacking in heat it may just as well be a bell pepper, or so hot a speck will create a raging inferno in your mouth? Here's a quick tip for choosing jalapeños that can help you decide which ones to pick. Jalapeño chilies progressively get hotter the older they get, eventually turning bright red. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot, if they have a lot of striations, but they are also sweeter.

If you are trying to avoid the hottest jalapeños (say for a stuffed jalapeno dish), pick the chiles without any striations. If you are looking for heat, find a red or green one with plenty of white stretch marks.

Note that this is just a guideline. There is still plenty of variation among individual peppers. You can find hotter-than-Hades peppers without any white lines. But your chances of picking a mild one are better if you go for smooth. Or if you are looking for heat, you will more likely find that in a pepper with lots of lines.

Update:

I would like to clarify here that this tip is based on absolutely NO scientific evidence. I was complaining to a Mexican chef friend of mine one day that I kept on buying jalapeños with no flavor and no heat, and he pointed out to me that I should look for peppers with a few striations (but not too many). I have seen this approach mentioned by others (online), but who knows what is really going on? I do know that they are developing much milder variety of jalapeños these days. I also know that the capsaicin, the chemical that gives chiles their heat, is concentrated in the seeds and ribs. The flesh of the chile that is closer to the seeds will be hotter than the flesh near the tip. This is established fact. Perhaps chiles that are more mature have more of their capsaicin distributed throughout their flesh than the younger ones? Perhaps hotter varieties of jalapeños develop striations and milder ones do not. I have never eaten a mild striated jalapeño. But several times I have bought perfectly smooth, beautiful jalapeños only to be disappointed in their complete lack of flavor and punch.

So, please take this tip with a grain of salt. Since using this approach I have not encountered a dull jalapeno. But as I said, I don't really understand the how's and why's of it, and am only taking guesses at what might be going on.

7 Up Biscuits

Oh My God These Are Awesome

 

Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to find so here it is...:


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

Diabetic Applesauce Fruitcake

1½ cups unsweetened applesauce

½ cup cooking oil

1 large egg, well beaten

2 tablespoons liquid artificial sweetener or 2 tablespoons plus 1

 

teaspoon

powdered sweetener

2 cups flour

2 teaspoons baking powder

½ teaspoon soda

2 tablespoons cocoa

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground cloves

½ cup raisins

½ cup chopped dates

½ cup nuts

Combine first four ingredients. Mix well. Add remaining ingredients. Dough will be stiff.
Bake at 325° in well greased loaf pan for 35 minutes

Mini Chocolate Chip Snowball Cookies

 

1 1/2 cups (3 sticks) butter or regular margarine, softened

3/4 cup powdered sugar

1 tbsp vanilla

1/2 tsp salt

3 cups flour

2 cups (12 ounce pkg) mini chocolate chips

1/2 cup finely chopped nuts

powdered sugar

Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a

 

 large

mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels

 

 and

nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on

ungreased baking sheets. Bake for 10 to 12 minutes or until cookies

 

 

 are set and

lightly browned. Remove from oven. Sift the powdered sugar over the

 

 hot

cookies on the baking sheets. Cool on the baking sheets for 10

 

minutes. Remove

to cool completely on wire racks.

 

Waldorf Slaw

Thanks Julie

 

 

      2 c  Shredded cabbage
      1 c  Diced apple with red skin intact
    1/2    Chopped celery
      2 tb Chopped walnuts
      2 tb Raisins
    1/2 c  Low-fat or nonfat mayonnaise
      2 tb Unsweetened apple juice
      1 tb Honey

Combine cabbage, apple, celery, walnuts and raisins. Toss well. In a smal bowl, combine mayonnaise, apple juice and honey, stirring well. Pour over cabbage mixture. Mix well. Cover and chill at least 30 minutes.

Waffled Sweet Potato Chips

Thanks Julie

1 lg Sweet potato
 Vegetable oil for deep-frying

Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4-inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern (If you don't have a mandoline, just slice the sweet potato crosswise, about 1/8-inch in thickness.) In a deep skillet heat 1-inch of the oil over moderately high heat to 375 degrees F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain.

The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400 degrees F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm. Makes 2 servings.

Taco Soup

2 lbs. hamburger

onion

 

1 package taco seasoning

1 tsp. salt

1/2 tsp. pepper

1 1/2 cup water

1 (7 oz.) can green chilies

1 package ranch style dressing mix

1 can hominy, drained

2 cans stewed tomatoes

1 can rotel tomatoes

2 cans pinto beans

1 can jalapeno pinto beans

Brown hamburger; add all other ingredients and simmer 25-30 minutes. Top with grated cheese if desired.

Real Southern Chicken Fried Steaks

 

 

 

4 -6 cube steaks

... 3 cups flour, it's better to have too much than too little (enough to fill one bowl about 1/2 way)

1 egg

2 cups buttermilk, you can use regular or 2 cups low-fat milk, too I use all kinds

garlic salt

seasoning salt pepper lemon pepper oil Directions:

Fill frying pan about 1/2 way with oil, turn heat on med-med/high.

In one bowl beat egg, milk, and some seasonings together with a fork.

Put flour in another bowl and season to taste.

Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.

Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.

While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!

Keep repeating till all the meat's gone! Enjoy!

CUCUMBER (RO-TEL) SALSA

 

1 can of Ro-Tel (your choice)
2 cucumbers (per can of Rotel)
1/2 packet of Ranch Dressing Mix (per can of Ro-Tel)
3 tbsp. of vinegar (per can of Ro-Tel)

First, peel and remove the seeds from the cucumbers. I prefer the seedless variety for convenience and they make a little more salsa. After which chop the cucumbers into small salsa size chunks. Add the cucumbers, Ro-Tel, Dry Ranch Dressing Mix and white vinegar to a bowl. Mix well and enjoy with tortilla chips. My wife finds it essential to use Tostito Scoops.

As stated in the ingredient portion, you can make this as spicy as you like with the selection of Ro-Tel. You may want to start with mild and work your way up to figure out what you like best.

It is also easy to double or even triple the recipe as it is written per can of Ro-Tel.

Warning: This stuff is very addictive!

SOUTHERN CUCUMBERS AND ONIONS

I could rat this everyday :)   2-3 medium or 2 large cucumbers 1-1/2 cup white vinegar 1-1/2 cup water 1 tsp salt 1 tbsp red pepper 1 medium Vidalia sweet onion Peel cucumbers, peel onion. Slice cucumber into a large bowl with lid. Dice onion and add to cucumbers. Add vinegar and water to bowl. Add salt and red pepper. Mix well, let stand 1-2 days depending on your preference.

Farmer's Bread

2 packages active dry yeast

2 cups warm water (about 110 degrees)

6 1/2 cups all-purpose flour -- approximately

1 teaspoon salt

1/3 cup cold butter or margarine -- cut into small pieces

In a 2-cup measure, dissolve yeast in water, stirring to mix. In a large bowl, combine 4 cups of the flour and the salt. Cut in butter with a pastry blender or 2 table knives to make a crumbly mixture. Add yeast mixture; stir with a wooden spoon or a heavy-duty mixer until all flour is moistened. Work in 1 cup more of the flour to make a stiff dough (dough should be stiff enough to hold together when lifted).

Turn dough out onto a floured board and sprinkle lightly with a little flour. Adding flour as needed to prevent sticking, knead the dough by reaching over the ball of dough and grasping the edge farthest from you.

Then pull it toward you in a rolling motion and fold almost in half. With the heel of your hand, gently roll the ball away from you to lightly seal the fold. Rotate dough a quarter turn and continue this folding-rolling motion, making a quarter turn each time. Knead until the dough is smooth and satiny (about 10 minutes). Place in a butter-coated bowl and turn to coat top. Cover with plastic wrap and let rise in a warm place until doubled (1 to 1 1/2 hours).

Lightly butter a large baking sheet (it must be large or bread will rise off sheet). Punch down dough in bowl. Transfer dough to a lightly floured board and knead briefly. Shape into an oval loaf (about 7 x 9-inches); place on baking sheet, cover with plastic wrap, and let rise in a warm place until almost doubled (about 45 minutes).

With a floured sharp knife, cut a 1/2-inch deep cross in top of loaf; brush loaf lightly with water. Bake in a 400 degree oven for 25 minutes.

Reduce heat to 350 degrees and bake until loaf sounds hollow when tapped (about 15 more minutes). Let cool on a rack before slicing. Yield: "1 large Loaf"

YEAST STARTER MIX

In a quart jar, mix

 

1\4 C. sweet milk and

 

l\4 C. cold water, add

 

1\2 C sugar and

 

1\2 C. flour

 

Put in warm place and stir once in awhile. In two days add 1 T. flour. Let stand nine days. Before using to bake the next day, add a little cold water and stir well. At bedtime, pour into a crock or pan. Use only a quart of water the first time. Mix to make a batter, cover and let stand until morning. Take out 3 or 4 tablespoons, placeinajar and add about 1 C. sugar, more if you want sweeter bread. Set this away for the next time, keeping in a cool place. To the rest of the sponge, add salt. Be sure you take the starter out before adding the salt! Now proceed as with any bread. If this is used at least twice a week, to keep the starter fresh and alive, this works fine.

Hawaiian Yeast Rolls

1 cam (8 3/4 ounce) crushed pineapple, drained
1/2 cup brown sugar (packed)
1/4 cup soft butter
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 tablespoon granulated sugar
1 egg
3 cup Bisquick
2 tablespoons soft butter
1/4 cup brown sugar (packed)

Mix pineapple, 1/2 cup brown sugar and 1/4 cup butter. Divide mixture among 12 large muffin cups. In mixing bowl, dissolve yeast in water. Mix in granulates sugar, egg and Bisquick; beat vigorously. Turn dough onto floured surface; knead until smooth, about 15 times. Roll into a rectangle, 16x9-inches. Spread with 2 tablespoons butter' sprinkle with 1/4 cup brown sugar. Roll up tightly, begining at wide side. Seal well by pinching edge of dough into roll. Cut into 12 slices. Place slice in prepared muffin cups. Cover with damp cloth; let rise in warm place (85 degrees) until double, 30-40 minutes. Heat oven to 400 degrees. Bake 15 minutes. Invert pan onto serving plate; allow pan to remain over rolls so sugar mixture will run down over rolls. Serve warm. Makes 1 dozen.

1-2-3-4-5 Citrus Bread

2 ounces 7-Up
1/2 cup orange juice, frozen concentrate -- thawed
3 cups self-rising flour

Preheat oven to 400F.

In a medium bowl, mix all the ingredients until well blended.
Pour the batter into a loaf pan that has been lightly coated with vegetable oil cooking spray.
Bake for 50 minutes.

Texas Style Chicken Salad And Cucumber/Dill Dressing

 Yummmy!

 

Chunky Cucumber Dill Dressing

3/4 cup + 2 tablespoons nonfat plain yogurt
3 tablespoons fresh dill, chopped
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup cucumber, peeled

Peel cucumber and chop into tiny chunks. In a blender or food processor blend half of the cucumber with all other ingredients. Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.
Serves 6 - 31 calories per serving (approximately 2 tablespoons)

Ro*tel Chicken Salad  

BR> 2 lb cooked chicken; cube
3 Ribs celery; chop
1 Onion; chop
2 Yellow or orange bell-peppers; chop
1/2 c Lg pitted olives; slice
1/4 c Lightly toasted pine nuts;-sliced
1 tb Lime peel; grate
1 tb Lime juice
10 oz Can RO*TEL Diced Tomatoes & Green Chiles
1/2 c Mayonnaise
1/2 c Dairy sour cream
1/2 ts Salt

In a large bowl, combine all ingredients.

Taco Salad Pie

--CRUST--

1/2 cup crushed tortilla chips
1 refrigerated pie crust
whole round tortilla chips

--FILLING--

1 pound lean ground beef
1 can undrained spicy chili beans -- 15-oz.
1 1/2 cups shredded cheddar cheese
1/2 cup salsa
1 cup chopped lettuce
1/2 cup chopped tomatoes
1 green onion -- sliced
1/2 cup sour cream
1/4 cup sliced ripe olives -- optional

Heat oven to 450 degrees. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch pie pan. Prepare pie crust as directed on package for one crust baked shell. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Generously prick crust with fork.

Bake at 450 degrees for 9 to 11 minutes or until crust is light golden brown. Cool. Carefully stand 1 row of whole tortilla chips around inside edge of baked shell.

Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked. Drain. Add chili beans, 1 cup of the cheese and salsa; mix well. Cook over low heat for 2 to 3 minutes or until beans are heated and cheese is melted. Spoon into cooled baked shell.

Top with lettuce, remaining 1/2 cup cheese, tomato, onion, sour cream and olives. Serve immediately. Makes 8 servings.

Sex in a Pan

1 cup pecans
3tsp white sugar
1/2 cup marg

Mix tog well and press into 9"x13" pan. Bake @350 degree for 25 mins. Cool

8 oz cream cheese
1 cup icing sugar
1/2 large tub Cool Whip

Beat these three and spread on cooled base.

2 cups milk
1 pkg vanilla instant pudding mix
1 pkg chocolate

Beat these together . and spread over cheese mixture.

Carefully spread the remaining Cool Whip over the pudding. Sift a bit of cocoa or shaved chocolate over the top. Store in fridge.

BEST CHICKEN N' DUMPLINGS

1 fryer, cut into pieces, put in a pot and cover  2" above fryer with water,  boil until done. take fryer out to cool, save broth from fryer to boil dumplings in. When fryer is cool, take meat off bones.

3 c all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

 

1 tsp black pepper

2 tbsp shortening

1 c ice water



In a lg bowl, sift flour, baking soda and salt.

Cut in shortening until mixture resembles coarse

 

crumbs.

Stir in water until mixture forms a ball.

Divide dough in half and shape into balls,wrap in

 

plastic

and refrigerate for 2 hrs or overnight.

On a lightly floured surface, roll one ball of dough to

about 1/8'' thick,cut into 2'' squares.

Drop into simmering broth, and let cook for about 2

 

min.

Stir gently to prevent sticking; add more water if

 

needed.

Simmer for about 15 min,or until dumplings are cooked

 

 through.

 

Just before dumplings are done, add the meat in.

 

I loke a lot of black pepper in my CHICKEN N' DUMPLINGS  !

 

It is even better the next day :)

GOLDEN OVEN FRIED CHICKEN

1-3 lb chicken, cut in pcs

1/4 c oil

1/4 c margarine

1 c flour

1 tsp paprika

1/2 tsp salt

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 tsp garlic powder

water


1.Add 1 tsp salt to a lg bowl add water .

2.Rinse chicken and add to the salt water, soak for 20 min.

3.Preheat oven to 425°.

4.Place oil and butter in a shallow baking pan and set in the

 

oven to get hot.

5.Combine the flour and seasonings and dredge the chicken in

 

 the flour mix.

6.Remove pan from the oven and arrange the chicken in the

 

pan skin side down,

Space them apart and Don't Let Them Touch!

7.Place in the oven and bake for 30 min, turn chicken and

 

continue baking for

20 to 30 min more, until nicely browned and juices run clear.

Lemon pepper Brussels Sprouts

2 lbs. fresh or frozen Brussels sprouts,

 thawed and halved

1 T. butter

1 T. Veg. oil

3 green onions, sliced, tops and all

1 t. lemon juice

1/2 t. lemon pepper seasoning

1/4 t. salt

In large skillet over medium heat, cook Brussels sprouts in butter and oil for 10 to 12 minutes or until tender. Add green onions, lemon juice, lemon pepper and salt. Cook 1 minute longer. Makes 5 servings.

COFFEE MIX

 

2 c. Coffeemate
1 1/2 c. hot cocoa mix
1 1/2 c. white sugar
1/2 tsp. nutmeg
1 1/2 c. instant coffee
1 tsp. cinnamon

Mix above ingredients. Put 4 heaping teaspoons of mix

 into 1 cup boiling water, to insure good cup of coffee.

 Good on a cold winter night.

Sorry about the pic on the last post..:

 

Way too Big..

 

Just want a little color in the post :(

 

I will work on it ..

 

Cucumber Tomato Onion Salad

 

 

2 medium Cucumbers; thinly sliced
4 Green onions; thinly sliced
3 small Tomatoes; sliced
2 Tbsp Fresh parsley; snipped
...
Dressing
1/4 cup Sour cream
1/4 tsp Prepared mustard
2 Tbsp Fresh dill; minced
1 Tbsp Vinegar
1 Tbsp Milk
1/2 tsp Salt
1/8 tsp Pepper

Slice cucumbers, tomatoes and onions thin; snip parsley; combine in bowl.

Mix together dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.

 

"This one came from Grandma's Old Time Cookbook"

 

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  oil

 

3 Tablespoons applesauce or 

3Tablespoons 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.

 

 

Southern Skillet Potatoes with Bacon and Cheddar

I always do potatoes like this without the bacon, sour cream and cheese .. Just potatoes, onions , salt and pepper sauted in a little oil... A nice change from fried and mashed potatoes.

 

4 slices  Center Cut Bacon, cut into 1/2-inch pieces

 

1 onion, chopped

 

2 pounds Yukon Gold potatoes, thinly sliced

 

1 cup  Shredded Cheddar Cheese

 

6 Tablespoons  Sour Cream

 

Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tablespoon drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 minute Stir in potatoes; cover. Cook on medium-low heat 20 to 25 minute or until potatoes are tender, stirring occasionally. Top with cheese and bacon; cook, covered, 1 to 2 minute or until cheese is melted. Serve topped with sour cream.

Servings: 12

Quick-Mix Chocolate Cookies

One of my friends gave me this one..

 

1 box Betty Crocker® SuperMoist® devil's food cake mix

1/2 cup vegetable oil

1 teaspoon vanilla

2 eggs

1/4 cup sugar

 

Heat oven to 350°F. In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Tip: To make Chocolate Chip-Chocolate Cookies, stir 2/3 cup miniature semisweet chocolate chips into the dough.

Makes About 4 dozen cookies

Make Your Own Low Sodium Soy Sauce Substitute

This came in my mailbox.. sounds like a plan to me :)

 

2 Tbsp Sodium Free Beef Bouillon
2 tsp Red Wine Vinegar
1 tsp Molasses
1/8 tsp Ground Ginger
Dash of Black Pepper (1/8 tsp)
1/8 tsp Garlic Powder
3/4 c Water

 

In small saucepan, combine all ingredients and boil gently uncovered about 5 minutes or until mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using. Serving size is 1 Tbsp.

Makes 8 servings (1/2 c sauce)