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.
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.
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...
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
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.
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.
1 tablespoon of yeast
2 cups of water
2 cups of white flour
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
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
Homemade Funnel Cakes
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
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.
1 pound lean ground beef
1 jalapeno pepper, seeded and chopped (optional)