ROCKY ROAD SQUARES

 

12 oz. chocolate chips

14 oz. sweetened condensed milk

2 tbsp. margarine

2 c. dry roasted peanuts

1 pkg. miniature marshmallows

In top of double boiler or in microwave, melt chips, condensed milk, and butter.

 

 In large bowl, combine nuts and marshmallows.

 

 Fold in chocolate mixture. Spread in lined wax paper 13 x 9 inch pan.

 

 Chill 2 hours. Remove from pan, peel of wax paper. Cut into squares and store room temperature.

Bacon Cheeseburger Pasta

8 ounces uncooked pasta

1 pound ground beef

6 bacon strips, diced

1 can (10 3/4 oz)condensed tomato soup, undiluted

1 cup shredded cheddar cheese

Cook pasta according to package directions.

 

Meanwhile, in a skillet,
cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels.

 

 Discard drippings. Drain pasta; add to the
skillet. Add soup, beef and bacon; heat through.

 

 Sprinkle with cheese;
cover and cook until the cheese is melted...

BOW TIE PASTA WITH CHORIZO & TOMATOES

12 oz bow tie pasta

1 tbs olive oil

2 tsp minced garlic

6 oz chorizo sausage, cut in 1/2 inch thick pieces

1 pint grape tomatoes, halved
1/4 tsp crushed red pepper
1/3 cup shredded Monterey Jack cheese

Cook pasta in salted boiling water as package directs. Heat oil in skillet. Add garlic, saute until fragrant.

 

 Add chorizo, saute 3 min. or until browned. Add tomatoes and crushed pepper, cook 1 min. or until tomatoes begin to release their juice.

 

Remove from heat. Ladle off 1/3 cup pasta cooking water, Drain pasta, return to pot. Add chorizo mixture and cheese, mix gently adding reserved water as needed to make saucy. Sprinkle with chopped flat leaf parsley.

This recipe makes 4 servings

 

GOLDEN CHICKEN

2 1/2 - 3 lb. chicken pieces

2 Tbsp. butter, melted

1 can cream of chicken soup

In 12x8-in. baking dish, arrange chicken skin side up; drizzle with butter.

Bake at 375E for 40 min. Spoon soup over chicken.

 

 Bake 20 min. more or until
chicken is fork-tender. Stir sauce before serving.

 

 Serves 4.

Chicken With Honey Sauce

3 lbs. chicken pieces

1 egg yolk

1/4 cup honey

1 Tbsp. melted butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

salt and pepper to taste

garlic salt to taste

Place chicken pieces in greased shallow pan. Beat egg yolk slightly; add
butter, soy sauce, lemon juice, honey, salt, garlic salt and pepper; blend
well. Pour sauce mixture over chicken, turning pieces to coat well. Bake at
300E for about one hour or until done. Turn chicken and baste after 30
minutes.

SHRIMP STIR FRY

 

1 pound carrots peeled and cut diagonally into 1/2 inch slices
1 medium sweet red pepper seeded and cut into 1/2 inch slices

3/4 cup low sodium chicken broth

1/4 cup low sodium teriyaki sauce

2 tbs cornstarch

1 tbs oyster sauce

2 tsp sugar

1 pound shrimp peeled and deveined

8 oz snow peas trimmed

8 oz can bamboo shoots

Sliced scallions optional

3 cups cooked brown rice

Place carrots and red pepper in slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on high 1 3/4 hours or on low 3 1/2 hours.

Stir shrimp, peas and bamboo shoots drained into the slow cooker for the final 20 min. of cook time. Sprinkle with scallions and serve with rice.

 

 MAKES 6 SERVINGS OF SHRIMP.*

 

COUNTRY POUND CAKE

 

So yummy

2 1/4 cups Sugar

5 Eggs

3 cups flour

1 teaspoon Vanilla extract

1 1/4 cup Butter (2 1/2 sticks)

1 cup Milk

1 teaspoon Baking powder

1 teaspoon Lemon juice

Cream butter and sugar. Add 1 egg at a time beating well after each one.

Add baking powder into flour, and add alternately with the milk. Add vanilla extract.

 

 Butter tube pan and sprinkle lightly with flour. Bake at 300 for 1 hour
and 10 minutes and do not open door before the time is up or it will fall. If you do want it to fall a little watch it for the next 10- 20 minutes and when the top begins cracking take it out.

 

 If you do not want it to fall cook for 1 hour and 35 minutes.

 

Falling a little is a good thing, makes the cake a little more moist...

 

Soft Oatmeal Raisin Cookies

3/4 cup butter, softened

1/2 cup white sugar

1 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups AP flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 cups old-fashioned rolled oats

1 1/3 cups raisins

Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.

MELT IN YOUR MOUTH CHICKEN

 

Thanks Toot's

 

Low Carb

And it's Healthy...So much better than fried!!!


1/2 cup parmesan cheese

1 cup Greek yogurt -plain

1 tsp garlic powder

1 1/2 tsp seasoning salt

1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

ENCHILADA PIE

 

10 corn tortillas, quartered

2 lb. ground beef

1 (4 oz.) can diced green chilies

1 can mushroom soup

1 (16 oz.) can stewed tomatoes

1 lb. grated Longhorn cheese

1 med. onion, chopped

Cook ground beef and onions in skillet, drain. Add chilies, soup, and tomatoes to beef mixture.

 

 Layer in 9 x 13 inch pan, 1/2 each of tortillas, beef mixture and cheese.

 

 Repeat layers topping with cheese.

 

 Cover and bake at 350 degrees for 1 hour.

If you want, pour a can of chili that has been deluted over the top and cover with cheese..

Meatloaf..yummm so good

2 lbs. ground beef

 

1 cup dry bread crumbs or crackers

½ cup chopped onion

 

Bell Pepper cut in rings, lay on top of meatloaf

1 egg beaten

½ cup milk

1 tsp. salt

½ tsp. pepper

 

5 good shakes from the bottle

¼ cup catsup then worchestershire  (pour on top) then with the back of a spoon, spread it around to blend..

Bake at 350'

Chicken Pot Pie

Quick and Good

2 cans potato soup

1-16oz. can Veg-All, drained

2 cups cooked, diced chicken

1/2 cup milk

1/2 tsp. black pepper

2- 9 inch frozen pie crust, thawed

1 egg,slightly beaten

Combine first 6 ingredients. Spoon into prepared
pie crust.

 

 Cover with top crust; crimp edges to seal.

 

 Slit top crust and brush with egg, if desired.

 

 Bake at 375' 40 minutes. Cool 10 minutes

Cheddar and Jalapeño Biscuits

Thanks Simply

 

Prep time: 10 minutes

Cook time: 15 minutes

Taste the jalapeño. If too mild, include the seeds, if hot, use just the flesh, not the seeds. Adjust the amount to taste. Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar.

Ingredients

1 1/3 cups (175g) all-purpose flour

 

1/4 cup (45g) polenta or fine milled 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

1 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.

2 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.

3 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 biscuits.)

4 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.

5 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.

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

Great with chili , stews or soups...

BBQ Wieners

 

2 lbs. wieners

2 cups bbq sauce , your favorite

Cut hot dogs into bite size pieces.and saute until brown specks appear.

Pour bbq sauce over them and heat until sauce is good and hot.

 

Sever with potato salad and baked beans.

 

Course I like a jalapeno on the side :)

 

 

Breakfast Casserole

Yummers

 

 

8 ounces bacon

8 ounces broccoli, cut into florets

8 slices bread

2 tablespoons butter, softened

3/4 cup shredded Cheddar cheese

12 eggs

2 cups milk

1/2 teaspoon dry mustard

salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.

Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.

Twenty minutes before baking, preheat oven to 325*

 

. Bake until eggs are solid, approximately 60 minutes.

Chow Chow

An Old favorite

Grind all together and put into pan:

1 medium head cabbage

... 8 to 10 quarts green tomatoes

6 green peppers

3 to 5 onions

Add:

2 1/2 cups sugar

2 1/2 to 3 cups vinegar

Tie in a cloth 3 Tablespoons pickling spices and immerse in the pan.

Simmer slowly 2 1/2 to 3 hours.

Remove the spice and fill into hot sterile jars, wipe rim, seal with hot sterile lids and rings.

Process in full boiling water bath 10 minutes. It taste awesome!

 

For a little heat, grind in desired amount of jalapenos, maybe 1 or 2.

Orange Cookies

2 1/2 cup sugar

1 cup shortening

2 eggs

... 2 tsp soda

1 cup sour milk

4 1/2 cup flour

1 lb powdered sugar

1/4 cup butter, melted

Juice & grated rind of 4 oranges

Preheat oven to 375° .

 

 Grease cookie sheet. Cream together sugar and shortening; add eggs and beat well. Dissolve soda in sour milk. Add flour and sour milk alternately to sugar mixture. Add half of the juice and rind.

Drop on prepared cookie sheet; bake until done. Cool and frost with powdered sugar, butter and remaining juice.

 

Quick And Easy Stuffed Shells

1 (12 oz) pkg. jumbo pasta shells

1 (26 oz) jar spaghetti sauce

36 frozen cooked Italian meatballs thawed

2 C. shredded part skim mozzarella cheese

Cook pasta according to package directions; drain and rinse in cold water.  Place 1/2 cup sauce in a greased 9x13 baking dish.

 

  Place a meatball in each shell.  Transfer to a prepared dish.  Top with remaining sauce and sprinkle with cheese.

Cover and bake at 350 for 35 minutes.  Uncover, bake 5-10 minutes longer or until bubbly and cheese is melted.

TEX MEX CHICKEN FINGERS

Mix 1 1/2 cups finely crushed tortilla chips and 1/2 tsp ground cumin on wax paper.

 

 Beat 1 large egg in a bowl.

 

 Cut 1 pound chicken tenders in half lengthwise.

 

 Dip in egg, then in crumbs to coat.

 

 Heat a little oil in a skillet.

 

Add chicken and cook turning as needed until done.

 

Serve with salsa for dipping.

 

 MAKES 4 SERVINGS OF CHICKEN FINGERS.*

SWEET AND SASSY RIBS

4 1/4 pounds pork spareribs

 

3/4 cup ketchup

3 tbs cayenne pepper sauce

2 tbs Worcestershire sauce

2 tsp garlic powder

1). Heat oven to 350 degrees. In roasting pan, bring spareribs and enough water to cover to a boil, reduce heat and let simmer 30 min.
2). In a bowl, whisk together ketchup, cayenne sauce, Worcestershire and garlic until combined.

3). Place ribs on foil lined baking sheet, brush with ketchup mixture. Bake 1 hour or until tender, brushing frequently, then serve.

 

MAKES 6 SERVINGS OF RIBS.*

BLACK BEANS ON RICE

8 oz box yellow rice mix

2 tsp oil

1 cup chopped onion

1 tbs minced garlic

1 chicken bouillon cube

2 cans 15.5 oz each black beans, rinsed

2 tsp smoked paprika

1 tsp each dried thyme and ground cumin

1). Cook rice as package directs. Heat oil in a saucepan. Add onion and saute 3 min. or until translucent. Stir in garlic cook 30 seconds or until fragrant.

2). Add 1 cup water, bouillon cube. Bring to a boil, reduce heat cover and simmer 6 min. or until kale thaws. Add beans, paprika, thyme and cumin, simmer 5 min. Serve over rice. Garnish with lemon wedges, if desired.

 

Jalapeno Pepper on the side.. yummm

 

 MAKES 4 SERVINGS OF BEANS AND RICE.*

Cream Cheese Won Tons

These are my favorite items on the Chinese Buffet..  :)

2 (8 ounce) packages cream cheese, softened

1 (6.5 ounce) can minced clams

2 green onions, chopped

2 (8 ounce) cans water chestnuts, drained

1 teaspoon paprika

1 teaspoon ground black pepper

1 (14 ounce) package small won ton wrappers

3 cups vegetable oil for frying

In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.

In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

EASY DROP BIZKIITS

2 C. Flour
1 1/2 t. baking powder
1/2 t. baking soda
... 2 t. salt
1 C. Cold buttermilk
4 T. butter at room temp
1 T. Sugar

475 degrees 10-15 min

lightly grease baking sheet
measure dry ingredients into a bowl
add buttermilk and butter to dry ingredients
stir until just combined do not overwork
the batter....drop 1/4 cup fulls 2 " apart.

For larger bizkiits drop by 1/2 c. fulls
bake 20-25 min

Can also bake in a cast iron skillet

Angel Cream Biscuits

These biscuits are so fluffy and buttery on the outside and flaky and light on the inside. You'll turn to this recipe when you want to make homemade biscuits i...n a hurry.

3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
About 1 and 1/4 cups whipping (heavy) cream

Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Recipe and Photo ©Welcome Home

Apple Fritters

Thanks Della

 

 

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
... 1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Tamale Pie

 

Tamale pie is a delicious dish,  tamale pie is a
Southwestern favorite.

Preparation Time: 20 mins
Cooking Time: 50 mins


 FOR THE FILLING

1 1/2 pounds ground beef

1 small onion, peeled and chopped

2 cloves garlic, peeled and finely chopped

2 (10 ounce) cans enchilada sauce

1 cup whole kernel corn

1 (2.25 ounce) cans sliced ripe olives, drained

1 teaspoon salt

FOR THE CRUST

2 1/4 cups yellow corn meal

2 cups water

1 (12 ounce) can NESTLÉ® CARNATION® Evaporated Milk

1 teaspoon salt

1 (4 ounce) can diced green chiles

1/2 cup (2 ounces) shredded cheddar cheese

Pickled jalapeños (optional)

PREHEAT oven to 425 degrees F. Grease 12 x 8-inch baking dish.

 

DIRECTIONS

 

FOR  THE  FILLING:

COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir
in enchilada sauce, corn, olives and salt.

FOR  THE CRUST:

COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over
medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir
in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread
remaining corn meal mixture on bottom and up sides of prepared baking dish.

BAKE for 10 minutes. Cool on wire rack.

SPOON meat filling into corn meal crust. Spread reserved corn meal mixture over  meat filling.

BAKE for 15 to 20 minutes; sprinkle with cheese.

BAKE for an additional 5 to 10 minutes or until cheese is melted. 

 

  Garnish with pickled jalapeños.

Easy Brownies

So Essy, So Good!

1 small pkg of chocolate fudge pudding and pie filling

1 (12-oz) pkg semi-sweet chocolate pieces

1 box of devil's food chocolate cake mix

Nuts, if desired

Cook pudding according to package directions and take off heat. Add box of chocolate cake and stir until well mixed. Add all but 1/4 of the semi-sweet pieces and stir well. Pour all of mix into 13x9 inch greased and floured pan. Add rest of chocolate pieces sprinkled on top.

Bake in 350 oven for about 30 minutes or until toothpick comes out clean

Rice with Chilies and Cheese

 

I love this dish !!!

 

1 cup rice

 

2 cups sour cream

Salt to taste

1/2 lb. cheddar cheese, cut in small cubes

1 can peeled green chili peppers, 6 oz, drained and cut into thin strips

Butter

1/2 cup grated Parmesan cheese, optional

Cook rice until just tender, being careful not to overcook. Preheat oven to 350. Mix the rice with the sour cream and season with salt. Spread 1/2 mixture in bottom of buttered casserole. Sprinkle the rice mixture with the cheddar cheese and strips of chili pepper. Top with remaining rice mixture and dot with butter. Sprinkle with Parmesan cheese if desired. Bake uncovered, 30 minutes and serve at once.

 

Eggplant Italian

Thanks Julie

1 small eggplant, unpeeled and cubed

1 small onion, chopped

6 T. oil

1 clove garlic, minced or chopped

Dash minced chili pepper, optional

1/2 cup tomato sauce

4 T. grated Parmesan cheese

Salt and pepper to taste

Sauté eggplant and onion in oil. Turn frequently with pancake turner; salt and pepper to taste, then add garlic, and continue cooking until ingredients are tender, about 15 to 20 minutes. Add chili pepper and tomato sauce and stir occasionally for a few minutes. Add cheese just prior to serving.

 

Chicken Enchilada

Thanks Kelly

 

18- 6 inch corn tortillas, micro warmed (I used flour tortillas)

 

3 cups red or greeen enchilada sauce, store bought (I used ½ enchilada, ½ homemade salsa)

 

2 cups diced cooked chicken

 

3 cups cheddar cheese or a blend of TexMex cheese

 

1 onion, diced

 

1 cup shredded lettuce

 

½ sliced black olives

 

1 tomato, seeded and diced

 

Preheat oven to 350*.

 

Place 6 tortillas in the bottom of a baking dish, overlapping as necessary (I used a 9×13″ and sprayed it with cooking spray).

 

 Top with 1 cup of the sauce, spreading to the outer edges of the tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges.

 

 Garnish with one-third of the onion.

 

 Layer six more tortillas, sauce, the remaining chicken and half each of the remaining cheese and onion.

 

 Top with remaining 6 tortillas and remaining sauce, cheese and onion.

 

Bake in the oven for 30-40 min. Let stand 5-8 min. Cut into squares and serve on individual plates. Garnish with lettuce, olives and tomatoes and jalapenos ( if desired.

Cream of Mushroom Soup

1-1/2 cups chicken broth
1/2 cup chopped onion
1/8 tsp. dried thyme
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup half-and-half
1 tbsp.  sherry

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry. 

Apple Butter

1 can (12 oz.) frozen apple juice concentrate, thawed
1/2 cup apple cider
4 lb. Macintosh apples - peeled, cored and chopped
3/4 cup dark brown sugar
1 cup apple brandy
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

Winter Apple Salad

 

3 cup shredded cabbage
1 cup thinly sliced celery
½ cup shredded carrot
3 cup diced, unpeeled apple
Salt & pepper to taste

Combine first 3 ingredients and chill.
Just before serving, add apples.
Sprinkle with salt & pepper and toss with clear French dressing if desired.

Mexican Salad

 

1 head of lettuce, torn into pieces
1 to 2 cans of kidney beans or ranch beans, drained
1 small bottle Catalina dressing
1 onion, chopped
1 bag Doritos
Shredded cheddar cheese
2 large tomatoes, chopped (or several grape tomatoes)

Place torn lettuce into a pretty bowl.  Crush Doritos and put over lettuce.  Mix beans, dressing and onions.  Pour the bean mixture over Doritos. Cover with a layer of cheese and top with tomatoes.

Mozzarella And Tomato Salad

 

Tammie makes this and it is sooo good !

 

4 large tomatoes
4 tbsp. olive oil
Ground black pepper to taste
10 oz. mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips

Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tbsp.  of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

 

 

Chocolate Truffles

6 oz. semisweet chocolate
3 egg yolks
3 tbsp. butter or margarine
2 tbsp. confectioners' sugar
1 tbsp. rum
1/2 cup semisweet chocolate, finely grated

Melt chocolate in top half of a double boiler set over boiling water. Beat in butter and sugar until sugar dissolves. Remove from heat, and add egg yolks, 1 at a time, beating well between additions. Stir in rum. Turn into a bowl, and cover with waxed paper. Set aside overnight in a cool dry place. Do not chill. Shape into balls 1" diameter and roll in grated chocolate. Roll in grated nuts after grated chocolate. For example, walnuts or almonds. Use brandy or another alcohol based flavoring, such as vanilla extract, orange extract, or almond essence. Makes 12 truffles.

Eggnog Bread Pudding

5 slices white bread, cut in half
1/3 cup sugar
1 cup fat-free evaporated milk
1 tsp. vanilla extract
1 large egg
2 tbsp. raisins
1/2 tsp. ground nutmeg
1/3 cup each unpacked brown sugar, orange juice
1/4 cup light corn syrup
1 oz. rum, dark

Heat oven to 350° F.Coat an 8x8" baking dish with cooking spray. Lay bread slices, overlapping, in dish. Beat sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, about 30 minutes. Sauce: Put brown sugar, corn syrup, orange juice and rum into small saucepan and simmer for 2 minutes. To serve, cut pudding into 8 rectangles and top with warm rum sauce. Makes 8 servings.

Sourdough French Bread and Starter....

Thanks Granny

 

 

Sourdough French Bread

 

1 pkg dry active yeast
1 ¼ cups warm water
1 cup sourdough starter, see recipe below
5 ½ cups all purpose or unbleached white flour
... 2 tsp sugar
2 tsp salt
½ tsp baking soda

Place the yeast in a large bowl; add warm water and stir briefly. Mix in the starter, 4 cups flour, sugar, and salt. Stir with wooden spoon for several minutes.

Grease another bowl; set dough in and turn over once to grease the top. Let dough rise, covered in warm, draft free place, about ½ to 2 hours, to double in size.

Add 1 cup flour mixed with baking soda. Dust a bread board lightly with flour and knead dough slightly; begin working as much of the remaining flour until dough no longer sticks to the board or your hands. Knead for 8 to 10 minutes or until dough is smooth and elastic. Form in to a large ball.

Grease a bakin sheet lightly and set the loaf on it. Allow it to rise, covered, in warm, draft free place until it is nearly double in size, about 1 ½ to 2 hours.

For a crispy crust, brush the top of the loaf with a little water. Use a very sharp knife to make ¼ inch deep diagonal slashes on the top of the loaf.

Preheat oven to 400 degrees F. Bake for 50 minutes or until crust is a deep golden brown.

Makes one loaf.

---------------------------------------------

Sourdough Starter

1 cup milk
1 cup all purpose or unbleached flour

Fermented dough made by combining equal amounts of flour and milk was used by pioneers, prospectors and lumberjacks for making bread rise.

Pour the milk in a glass jar or tightly covered ceramic bowl. Leave uncovered at room temperature for 24 hours. Blend in the flour. Set the uncovered mixture to rest in a warm spot, but not too warm, or no fermentation will take place. About 80 degrees F. is the correct temperature. Allow to stand for several days, or until it begins to bubble and sour. It is now ready to use. Cover and store leftovers in the frig until ready for use. Sourdough starter improves with age, but use it at least once a week, and restore it to its original volume each time you use it by adding equal amounts of milk and flour to your depleted supply. Allow the starter and its added ingredients to remain overnight at room temperature to bubble and sour again.

Texas Style Picante Sauce (it ain’t from New York City lol)

3 (14.5 ounce) cans Diced Tomatoes
29 ounces (2 cans full) water
2 yellow onions, minced
1 green bell pepper, minced
1 tablespoon minced garlic
1/4 cup white vinegar
2 tablespoons lime juice
1 teaspoon salt
2 jalapeno peppers, seeded and minced (optional)

Directions:

Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Reduced to medium-low and simmer 45 minutes, stirring occasionally and mashing the tomatoes until the salsa reaches your desired consistency.

Canning Directions:

Cool. Prepare 5 pint jars or 10 half-pint jars. Divide salsa among jars and process in a boiling water canner for 35 minutes.

Homemade Alfredo Sauce

5 tablespoons sweet butter
2 garlic cloves, minced

2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Directions:

Melt butter in medium saucepan over med/low heat.

Add garlic, cream and pepper; bring mixture to a simmer. Stir often. 

Add Parmesan cheese; stir and simmer for 8-10 minutes or until sauce has thickened and is smooth.

Add mozzarella cheese and stir frequently until smooth. 

Serve over your favorite pasta.

Casa Ole’s Chili Con Queso

Oh so very good

2 lg. Velveeta cheese, cut in chunks
1 med. onion, chopped fine
2 sm. cans chopped green chilies
1 can cream of celery soup
1 sm. or 1/2 lg. can evaporated milk

Directions:

Put all ingredients in a large bowl. Microwave on high for 9 to 12 minutes, stirring and turning bowl every three minutes. Serve warm with nacho chips.

Chipotle Bean Dip

Delicious

For the Beans:

1 cup dried pinto beans, soaked overnight and drained
1/2 onion, whole or coarsely chopped
2 cloves of garlic, coarsely chopped
2 slices bacon, coarsely chopped
1/2 teaspoon whole cumin seeds
1/4 teaspoon cracked black pepper
1/4 teaspoon oregano
1 bay leaf
Water to cover

For the Chipotle Bean Dip:

2 tablespoons olive oil
1/2 onion, diced
2 cups pinto beans with 1/2 cup reserved cooking liquid (see above)
1/4 teaspoon coarsely ground black pepper
2-4 canned chipotles in adobo
1/4 cup sour cream
1 teaspoon Kosher salt, plus more to taste
1/3 cup cheddar or jack cheese, grated
1 tablespoons chopped cilantro (optional)
Tortilla chips for serving

Directions:

Make the beans: 

Put the beans in a pot along with all of the remaining ingredients and cover everything with water by 2-inches. 

Bring the pot to a boil over high heat and then turn the heat down and cook at a steady simmer for about 1 1/2 hours, or until the beans are very tender. 

Be sure to stir the beans occasionally to ensure even cooking along the way and skim off any foam that rises to the surface.

Drain the beans of their cooking liquid, making sure to reserve at least 1/2 cup of their flavorful broth. 

Remove the pieces of bacon (you can use some of them in the dip if you want) and discard the bay leaf. 

Set the beans aside to cool.


Make the Chipotle Bean Dip: 

Preheat the oven to 375°. 

Heat the olive oil in a small skillet set over medium-low heat. 

When the oil is hot, add the onions, cover the pan and allow them to sweat for 5 minutes or so. 

Remove the cover and raise the heat to medium. 

Fry the onions, stirring often until they are well-browned, about 8 minutes. 

Remove the pan from heat and allow the onions to cool a bit.

In the bowl of an electric food processor, combine the beans, the onions and their oil, chipotle chiles, cracked black pepper, sour cream and salt. 

Add in about 1/3 cup of the reserved cooking liquid at first to aid in the processing of the ingredients (you can add more later to reach your desired consistency) and process until a slightly coarse puree is reached (you do not want the mixture completely smooth). 

Taste for salt and pepper and adjust as needed. 

Add more bean liquid or sour cream if a thinner or creamier texture is desired.

Transfer the bean mixture from the bowl of the food processor to a small, ovenproof baking dish. 

Sprinkle on the cheese and cover the baking dish with aluminum foil. 

Place the dip in the oven and cook until warm throughout and the cheese is melted, about 15 minutes. 

If a bubbly crust is desired, remove the tin foil during the last few minutes of baking and turn on the broiler to high until lightly browned. 

Garnish with chopped cilantro and serve immediately with crispy tortilla chips.

How To Make Sourdough Bread From Scratch

If you have never made bread from scratch, you don't know what your missing.. I like using my hands, throughout the whole process, it is the best therapy for the mind and exercise for the body you could ever get ! When I was working I made 6 loaves every morning before I had to be at work at 6am. When I got off at 2pm, I would make up the batter and before I went to bed, I put it in the loaf pans to rise overnight.. In the morning I put them in the oven while I got ready. I would take them out of the pans and put them in a large cuptowel to cool... It went like clock work after I got the hang of it :)  Then I sold some to people where I worked.. That was awesome..loved it !

Good Luck if you decide to try it :) 

How To Make Sourdough Bread From Scratch

Making sourdough bread might seem like a daunting task, but if you keep the recipes simple and the starter basic, there is no easier bread to make! It's also the cheapest bread you can make, using only very basic ingredients — so if you are on a tight food budget, sourdough bread can go a long, long way.

The easiest way to make the starter is to keep it simple. 

Ingredients:

1 tablespoon of yeast
2 cups of water
2 cups of white flour

Directions:

Mix it all together in a glass or plastic bottle or bowl — do not use stainless steel or any kind of metal! — and set it aside for a few days. Cover it loosely with plastic wrap or cheesecloth to keep any bugs from accidentally finding their way to it. In a few days, the mixture should be foamy, perhaps a little bubbly, and have a sour smell that is pleasant, not rancid.

At this point, cover the bowl or jar with plastic wrap and put it in the refrigerator. The cool air will stop the fermentation and your starter will be in suspended animation, waiting to be used.

Here's a simple recipe for sourdough bread:

5 – 5 1/2 cups flour
2 cups starter
1 tablespoon salt
1 cup water

Directions:

Dissolve the salt in the water, then add the starter. Mix in the flour. Knead it all into a ball, cover it with a damp towel, and let it rise overnight. It should double if the room is at normal room temperature.

In the morning, punch down the dough and divide it between two bread loaf pans. Cover them with a damp towel and let them rise again until double in size. Then bake them in the oven for 35 minutes at 400 degrees.

And that's it!

But what about the starter? Recipe at the bottom of this email...You should always feed your starter to keep it bubbling and ready to use. After you use some of your starter for bread, feed it by adding another 1 1/2 cups of water and 1 1/2 cups of flour. Stir it, cover it, and put it back in the refrigerator.

Keep in mind that the starter will separate a bit in the refrigerator. This is normal, and it doesn't mean the starter is bad! Simply stir it well before you use it.

And one final tip: If you are baking a loaf of sourdough bread each week or more frequently, you will feed the starter on the schedule listed above. But if you take longer between baking your loaves, don't neglect your sourdough starter! Feed it at least once every two weeks to keep the rich, spongy texture.

Sour Dough bread starter

This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.

1 (1 tablespoon) package

2 1/2 cups flour

2 cups warm water

1 tablespoon sugar

 

 Directions:

 

Dissolve yeast in 1/2 cup warm water, rest for ten minutes.

 

Mix in flour, sugar& remaining water.

 

Allow to stand, loosely covered, in a warm place for 3 or 4 days.

 

 Use a large (preferably ceramic) bowl as it will rise considerably.

 

Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.

 

Keep covered in the fridge (a pint jar works nicely).

 

To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.

Homemade Funnel Cakes

These are a favorite item at the county fairs in Texas..

Thanks again TexasBest

 

Homemade Funnel Cakes

Ingredients:

1 1/3 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 tablespoons sugar
3/4 teaspoon baking powder
1 egg, beaten
3/4 cup milk
1 teaspoon vanilla
oil, for frying
powdered sugar

Directions:

In a large bowl, mix all dry ingredients.

Beat egg, milk, and vanilla together in a separate bowl.

Add milk mixture to dry ingredients beating until smooth.

Fill 8" skillet with 1 inch oil and heat to 375 degrees.

Cover funnel hole with finger and fill with about 1/4 cup of batter.

Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter.

Fry until golden brown, about 1 or 2 minutes.

Turn over with tongs and continue frying another minute or two or until both sides are brown.

Remove from oil, drain on paper towels, and sprinkle with powdered sugar.

Serve hot

Pistachio Pudding Shots

Yum, Thank you Texas Best Recipes...

Pistachio Pudding Shots

Ingredients:

1 (3.2 oz) box instant pistachio pudding
1/2 cup milk
1 cup vodka (plain or a flavored)
1 cup whipped topping or whipped cream, plus additional for on top if desired
Rainbow sprinkles or shelled pistachio nuts for garnish, if desired

Directions:

Pour the pudding into mixing bowl. 

Add the milk and the vodka and stir until the mixture is completely combined and begins to thicken. 

Stir in the whipped topping. 

Pour into individual serving containers and refrigerate for an hour or so to allow the pudding to set up a bit more. 

Top with additional whip and rainbow sprinkles or shelled pistachio nuts, if desired.

Strwberry Poke Cake

I made this cake for years, alway pretty and so good on a hot day, but just as good in the winter :)

 

1 box of yellow cake mix

 

1 3-ounces box strawberry Jello

 

1 3-ounces box instant vanilla pudding

 

1 container cool whip

 

sliced strawberries, to taste

 

Bake cake according to directions, let cool.
 

Mix the Jello and poke holes in the cake pour Jello over cake and chill.
 

Mix pudding according to package and add cool whip to mixture.
 

Spread on cake after it has been chilled, top with sliced strawberries.

 

Keep Cold In Refrigerator !

San Antonio Salad

I can remember my sister going to this little Mexican Food Drive In on 1st in Austin Tx, it was in 1953 and I was about  7 years old.  It was so good and I still love it.

MzBizkit  :)

 

 

1 pound lean ground beef

2 tablespoons chili powder

1/2 teaspoon ground cumin

salt and pepper to taste

1 head iceberg lettuce, shredded

1 (15.5 ounce) can pinto beans

2 tomatoes, cubed

1 cup shredded Cheddar cheese

1/4 cup chopped fresh cilantro

1 (12 ounce) package corn tortilla chips, or Frito's  broken ( prefer Frito's )

1 jalapeno pepper, seeded and chopped (optional)

1/2 cup chopped green onion (optional)

1 cup salsa (optional), Or ( I prefer a few spinkles of  Red Devil Hot Sauce )... Depends on how hot you like it !

 

In a large skillet over medium-high heat, brown the ground beef. Season with chili powder, cumin, salt and pepper. Remove from heat when beef is cooked through.

 

In a large salad bowl, toss together the lettuce, tomato, Cheddar cheese, cilantro and pinto beans with their juice. Mix in the ground beef and corn chips. Toss in the jalapeno, green onion, and salsa, if desired.

Cherry Cheesecake

 

2 cups flour
1/2 cup brown sugar
1 cup chopped pecans
1 cup butter or margarine, softened
2 (1.5 oz.) envelopes whipped topping mix
1 cup cold milk
8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
2 (21 oz.) cans cherry pie filling

1. Combine flour, brown sugar, pecans and butter; mix well. Press
into a 13x9 baking pan. Bake at 400 for 15 minutes; cool. Crumble
crust, and firmly press pack into pan.
2. Combine whipped topping mix and milk; beat until fluffy, and set
aside. (I use Cool Whip instead)
3. Combine cream cheese, powdered sugar, and vanilla; mix well, and
fold in whipped topping. Spread mixture over crust, and top with pie
filling. Chill.

Strawberry Cake Roll

4 eggs
1 tsp. vanilla extract
3/4 cup sugar
3/4 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
Powdered sugar
3 oz. pkg. strawberry-flavored gelatin
1 cup boiling water
10 oz. pkg. frozen strawberries
Cool Whip

1. Beat eggs and vanilla until well blended; gradually add sugar,
beating until light and fluffy.
2. Combine flour, baking powder, and salt; stir into batter. Pour
into a greased 15x10-inch jellyroll pan. Bake at 400 for 10 minutes.
3. Immediately turn cake out on towel sprinkled with powdered sugar.
Starting with long end, roll up cake and towel, jellyroll fashion.
Let cool 30 minutes; then chill.
4. Dissolve gelatin in boiling water; add strawberries, stirring until
thawed. Chill until gelatin is partially set.
5. Unroll cake, and spread with gelatin mixture; return to
refrigerator, and chill until set. Carefully unroll cake; chill well.
Slice and serve with whipped topping.

 

 Yield: 10-12 servings.

Mushroom Chowder

1 lb. fresh mushrooms
1/2 cup butter or margarine
1/2 cup chopped onions
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1-3/4 tsp. salt or to taste
1/4 tsp. ground black pepper
1 Tbs. flour
2 Tbs. cold water
3 cups chicken stock
1 cup milk or light cream
1/4 cup grated Parmesan cheese

Rinse, pat dry and slice mushrooms; set aside. In a large saucepan
heat butter, add onions and saute until golden brown. Add mushrooms,
vegetables, salt and black pepper. Cover and simmer 15 to 20 minutes
or until vegetables are tender. Combine flour with cold water; slowly
stir into vegetable mixture. Add chicken stock; simmer 10 more
minutes. Just before serving, stir in milk and cheese. Heat only
until hot. Do not boil. Sprinkle with additional Parmesan. Serves 6.

Corn and Cheese Chowder

2 cups water
2 cups potato, diced
1/2 cup onion, chopped
1/2 cup celery, diced
2 Tbs. butter
1/2 tsp. dried whole basil
1 large bay leaf
17 oz. can cream corn or 10-oz. pkg. frozen
2 cups milk
1 cup tomatoes, chopped
1/8 tsp. pepper
1/2 cup Cheddar cheese, grated
1 Tbs. fresh parsley, minced

Combine water, potatoes, onion, celery, butter, basil, and bay leaf in
large kettle and bring to a boil. Reduce heat and simmer 10 minutes
or until potatoes are tender. Discard bay leaf. Stir in corn, milk,
tomatoes, and pepper and heat thoroughly. Add cheese and cook over
low heat, stirring constantly until cheese is melted. Sprinkle
parsley over chowder in bowls and serve. Serves 8-10.

Cake in a Mug

Thanks Bud

This is a wonderful recipe for single people, college kids, afterschool snacks, etc. They make lovely gifts and are delicious.

1 cake mix any flavor
1 ( 4 serving size) instant pudding mix , any flavor

Blend ingredients well until completely mixed. Measure ½ cup dry mix into sandwich bags, Makes 8-9) & tie it closed using ribbon.

Flavor Ideas:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Glaze mix : In a separate bag combine the following ingredients:

1/3 cup powdered sugar
1 ½ tsp dry flavoring

( ex. powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
In a large coffee mug place a Cake Mix & a glaze mix and attach a tag with the instructions for cooking. (You can also attach a small wire whisk using raffia or a ribbon, etc).

To Use:


Grease or spray coffee mug with cooking spray. Empty Cake Mix into mug and add 1 egg white, 1 T. Oil & 1 T water. Blend with fork until smooth. Place in microwave and cook on high for 2 minutes.
While cake is cooking add 1 ½ tsp water to glaze mix in baggie. Close and gently rub baggie until glaze is smooth. When cake is done, remove from microwave, cut a small hole in the corner of glaze packet and apply glaze to your mug cake.

Eat while warm!

Other Help Items:

If you want to make the packets easier for the recipient add a couple teaspoons of Just Whites egg replacement powder to each individual packet or Cake "mix". & On directions tag add an additional 1 T water to recipe & omit egg white from recipe

Indian Squaw Bread Mix

Thanks Bud

 

1 tablespoon dry yeast
1 tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups flour

Combine all in container until well blended, seal.

 

Indian Squaw Bread (2 round loaves)

1 package Indian squaw bread
3/4 c. unsulfured dark molasses
1 1/4 c. oil
3 c. water, 120F- 130F
Flour (as needed.

combine all into Kitchenaid Mixer, knead dough till smooth.
Transfer to oiled bowl, turning the dough to coat it with the oil.
Let dough rise, covered, in a warm place for 3-4 hours, or until it has tripled in bulk. Punch the dough down, and divide it into two halves. Form each loaf into 12" rounds. Arrange loaves on a buttered baking dish. Let the dough rise again for 30-40 minutes, or until it has doubled. Preheat the oven to 300ºF. Bake the loaves for 1 hour and 10 minutes. They will sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them cool.

Chipotle and Lime Hummus

Thanks Anna 

 

Yield: 1 1/2 cups

1 15 ounce can of garbanzo beans, drained (liquid reserved)
2 tablespoons garbanzo bean liquid
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce

, about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime's worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

Drain the garbanzo beans, reserving the liquid. Place them in the bowl of a food processor and pulse a few times. Add the garlic, chipotles, 1 tablespoon of lime juice, garbanzo bean liquid and salt. Run the food processor for just a few minutes, pulsing as needed, until almost smooth.

Add the olive oil, 1 tablespoon at a time. Running to puree in between each addition. Taste and adjust the seasonings as desired. Add an additional tablespoon of lime juice for a tangier hummus. Add up to an additional tablespoon of the garbanzo bean liquid as needed to achieve the desired consistency. Store in an airtight container in the refrigerator until ready to serve. Sprinkle with cilantro just before serving. Serve with tortilla chips, raw vegetables or pita bread. Enjoy!