HOMEMADE VANILLA ICE CREAM , Thanks Greg

 

 

 

you are definitely going to need some home made Ice Cream...
HOMEMADE VANILLA ICE CREAM

4 eggs beaten
2 cups sugar
1 1/2 teaspoons vanilla
1 can condensed milk
milk
rock salt or ice cream salt

mix beaten eggs sugar,vanilla and condensed milk until smooth

pour mixture into ice cream maker
add enough milk to bring mixture to fill line
cover and surround cylinder tightly with ice
pour salt on ice and start machine
ice cream will form in 30-45 minutes

enjoy...

Chicken Noodle Soup

 

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles

Place chicken in kettle with water, cover and cook until tender. Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add salt, chicken stock, celery, carrots, apple, onions and pepper and cook until vegetables are tender. Add noodles and cook 8 to 10 minutes.

Chicken Dressing Casserole

1 (14.5 ounce) can chicken broth
1 stick (1/2 cup) unsalted butter
1 cup water
2 tablespoons chicken base or bouillon granules
1 cup milk
3 eggs
1 (1 pound) loaf white bread, cubed, toasted
2 cups cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 cup chopped parsley
1 tablespoon seasoning salt
1/4 teaspoon freshly-ground pepper
1/4 teaspoon salt
1/4 teaspoon celery seed

Heat oven to 350 degrees F.

Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely. Whisk in milk and eggs.

Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl. Pour broth mixture over; toss until liquid is absorbed. Place dressing into 13 x 9-inch baking pan. Bake until golden brown, about 1 hour, 20 minutes.

Yields 10 servings.

Macaroni Salad

 

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (Miracle Whip or mayonnaise)
3 tablespoons prepared yellow mustard
1/2 cup granulated sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onions, celery, red pepper and relish.

In a small bowl, stir together the salad dressing, mustard, granulated sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended.

 Cover and chill for at least 1 hour before serving.

Carrots

6 carrots, cut into strips 
2 tablespoons horseradish
Pepper to taste 
1/2 cup mayonnaise 
4 tablespoons water 
1/4 cup almonds

Blanch carrots in boiling water for 8 minutes. Drain and put into flat baking dish.

Mix remaining ingredients except almonds. Pour over carrots. Sprinkle with freshly ground pepper. Sprinkle almonds over all. Bake at 350 degrees F for 10 minutes.

Amana Red Cabbage Slaw

 

3 cups water 
1 tablespoon salt 
1 cup granulated sugar 
1 cup vinegar

 

Bring to a boil. Let cool.

Pour over shredded cabbage.

Serve cold.

Cucumber Salad (Thailand)

2 cucumbers, peeled, halved and seeded
Juice of 1 lime
1 1/2 teaspoons granulated sugar
1/4 cup soy sauce
1/2 small red onion, thinly sliced
1 small fresh red chile pepper, thinly sliced
1 small fresh green chile pepper, thinly sliced
2 plum tomatoes, sliced
Whole chile peppers
Cilantro sprigs

Cut cucumber halves into 2-inch long sections. Cut each section into 1/4-inch thick strips. Place in a bowl. Add the lime juice, sugar and soy sauce. Toss gently until well combined. Add onions, chiles and tomatoes and toss gently until well combined. Garnish with the whole chiles and cilantro sprigs.

Serves 4

Chocolate Pound Cake with Raspberry-Nutella Sauce

 

Cake:

1 box pound cake mix
3 tablespoons sifted cocoa
1 heaping teaspoon instant espresso coffee granules
1/4 cup boiling water

Raspberry-Nutella Sauce:

6 tablespoons Nutella
2 tablespoons raspberry liqueur
2 tablespoons liquid non-dairy creamer
Nondairy whipped topping

Cake

Place cake mix in mixing bowl, stir in cocoa until thoroughly incorporated.

Dissolve coffee granules in hot water. Add remaining cold water called for on the cake mix box to the instant coffee water. Proceed with mixing instructions on the box, adding called for eggs and oil. Bake according to package directions in two 8-inch square cake pans.

Remove and cool cakes as directed. Cut into 1-inch slices.

Raspberry-Nutella Sauce

Place Nutella, raspberry liqueur and nondairy creamer into a glass measuring cup.

Microwave, covered with paper towel, 30 seconds at a time until Nutella is soft, stir to mix ingredients together thoroughly. Spoon about 2 tablespoons of sauce over cake slices on individual plates. Top with whipped topping and drizzle a tiny bit more of the sauce over the whipped topping for garnish.

Banana Nutella Chimichanga

 

Nutella
1 banana 
1 flour tortilla 
Cinnamon-sugar mixture

Spread Nutella to within 2 inches of the edge of the tortilla. Place banana in tortilla. Roll up the tortilla. Seal edges with water. Deep fry until tortilla is crispy and blistered. Drain; then roll in cinnamon-sugar.

Serve with ice cream.

Barbara Bush's Mushroom Quiche

1 unbaked 9-inch pie crust 
3 tablespoons unsalted butter 
1 1/4 pounds mushrooms, sliced 
3 green onions, minced 
1 garlic clove, minced 
3 shallots, minced 
1 3/4 teaspoons oregano 
1 3/4 teaspoons basil 
1 1/4 teaspoons salt 
3/4 teaspoon marjoram 
1/4 teaspoon black pepper 
1/4 teaspoon thyme 
1/2 teaspoon dry mustard 
4 eggs 
3/4 cup skim or whole milk, or half-and-half

Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.

Position rack in lower 1/3 of oven and preheat to 375 degrees F.

Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown — about 35 to 45 minutes.

Yield: 6 servings

Aloha Bundt Cake

Cake:

3 cups all-purpose flour 
2 cups granulated sugar 
1 teaspoon baking soda 
1 teaspoon salt 
1 tablespoon cinnamon 
1 1/2 cups vegetable oil 
3 eggs, beaten 
1 (8 ounce) can crushed pineapple (with juice) 
12 maraschino cherries, drained and halved 
4 bananas, chopped into about 1/4-inch pieces
1 cup chopped pecans

Cream Cheese Frosting:

8 ounces softened cream cheese 
1/4 cup softened butter 
1 pound confectioners' sugar 
1/2 cup coconut 
1/2 cup chopped pecans 
1 teaspoon vanilla extract
A few teaspoons of milk to thin

Heat oven to 350 degrees F. Grease and flour a Bundt pan.

Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting.

Combine all frosting ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and frost cake.

Rum Cake

 

Cake:
1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum

Heat oven to 325 degrees F. Grease and flour a Bundt pan. Sprinkle nuts over the bottom of the pan. Pour batter over the nuts. Bake for 1 hour. Cool.

Invert onto a platter. Prick the top. Spoon and brush glaze over top and sides. Allow to absorb.

Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly.

Remove from heat and stir in rum.

Southern Cream Gravy Ingredients

2 tablespoons butter

3 tablespoons flour (left over from coating chicken) 

1 cup half-and-half or plain milk or half milk and half hlf and half.

 

 Melt butter in a small saucepan. Stir in flour mixture and cook until mixture is browned slightly (it will be crumbly). Over medium heat,ower heat and Stir in the milk and stir with a whisk to get the lumps out.

 

Serve with chicken Steak or as a base for sausage Gravy, Or a base for Alfredo sauce.

Onion Gravy

When your in a hurry and need gravy quick.. this is it... :)

 

3 cups water

1 envelope Lipton onion or beefy onion recipe soup mix

4 to 6 tablespoons all-purpose flour (depending on consistency desired)

 

In medium saucepan, bring 2 cups water to boil.

 

 Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.

 

Stir in flour blended with remaining water.

 

 Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.

Microwave: In 1 1/2-quart casserole, heat 2 cups water at HIGH (100%) 5 minutes.

Stir in Lipton soup mix; heat, covered, 4 minutes. Add flour blended with remaining water.

 Heat, stirring occasionally, 7 minutes or until gravy is thickened.

-

 Makes 3 cups gravy.

CUCUCUMBER TIPS AND TRICKS

 

 

CUCUMBER TIPS & TRICKS THAT YOU DON'T WANT TO MISS!!

 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

 

2.For a pick me up in the afternoon... Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. Slice some and put in your water bottle.

 

3. If you rub a cucumber slice along your bathroom mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

 

4. Place a few slices of cucumber in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

 

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

 

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!

 

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries by European trappers, traders and explorers for quick meals to thwart off starvation.

 

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

 

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

 

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

 

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the photochemical will kill the bacteria in your mouth responsible for causing bad breath.

 

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.

Remembering This Memorial Day

 

 

A day

 of remembering!

 

 

Remembering Our Men and Women that

lost their lives fighting to keep America free.

 

And the Americans SAFE.

 

They always say :

(Happy Memorial Day).

 

But to the family and friends of these

fallen soldiers there is nothing

happy about it.

 

They lost their loved ones and nothing

is happy about that!

 

With time the pain and heartache eases,

But it never goes aways to not the point they are

 happy about it.

 

I not only say a prayer for these soldiors,

But also a prayer for their families and friends.

 

Thank you to all of you who have had to deal

 with this, and a Thank you to all the POWS and

MIA for all they went though and their families and friends also.

 

GOD BLESS YOU ALL !

 

So lets just say :

 

 

A day

 of remembering!

 

ALSO KEEP OUR TROOPS SAFE !!!

 

Mexican Potato Salad

 If you like a little heat in your food, add a diced jalapeño to this. 

10 new red potatoes
1 small each green bell pepper, seeded, diced; red bell pepper, seeded, diced
1/4 cup onion, diced
1 tbsp. cilantro, chopped
1/4 cup each vegetable oil, lime juice
3/4 tsp. cumin
to taste: salt and pepper 
optional:  1 diced jalapeña

     Boil potatoes until just soft. 

 

 Cool and quarter.

 

  Toss in remaining ingredients and mix well. 

 

 Serve immediately at room temperature, or refrigerate. 

 

 Makes 4 servings.

Cheese Corn Bread

1 box Jiffy® corn bread mix
1 egg
1/2 cup milk
1/3 cup each finely chopped onion,  grated Swiss cheese
1/2 cup grated cheddar cheese
1 tsp. celery seed

 

     Heat ove to 400ºF. 

 

Prepare Jiffy mix according to pkg. directions, using cup milk and egg.  Pour batter into greased (9x9") baking pan.

 

  Sprinkle celery seed, chopped onions and cheese over batter.

 

  Bake until golden brown, 15 - 20 minutes.

Mustard Slaw or Hot Dog Slaw

1/2 head cabbage, chopped into pieces
1 small onion, chopped
1/2 - 3/4 cup mayonnaise
3 - 5 tbsp. yellow mustard (regular sandwich mustard, not dry)
3 - 5 tbsp. dill relish
to taste:  salt and pepper  

       Put cabbage and onion into blender or food processer. 

 

 Chop until fine.  Dump into a bowl.

 

  Add smallest amount given for mayonnaise, mustard, and relish.

 

  Mix well and taste. 

 

 Add more mayonnaise, mustard and relish to suit tastes. Salt and pepper, if desired. 

 

This is not coleslaw.

 

 I grew up eating this on hot dogs.

 

  Made it one day and our granddaughter loved it (she isn't a big vegetable eater, does not like mustard, so was surprised she likes it so well). 

 

 It's also really good on Sloppy Joes.

 

  I eat it with all kinds of stuff -- just piled on my plate like regular coleslaw.

A Good Salsa

6 fresh tomatoes or 1 large can tomatoes
4 jalapeño peppers, seeded
1 small onion
1 tsp. apple cider vinegar
to taste:  cilantro
to taste:  juice from 1/2 lime

       Cut tomatoes in chunks.

 

  Cut jalapeños into several pieces.

 

  Chop onion.  Grab a wad of cilantro, cut through it a few times.

 

  Put all ingredients into a blender or food processor and pulse until chopped. 

 

 May like kind of chunky, but can also make it smoother.

 

  Refrigerate.

 

  Goes great with chips, eggs, meat dishes, whatever they want to put it on.

 

Notes from original sender:  I like a lot of cilantro and add quite a bit to salsa.  If not a cilantro fan, just add a small amount. 

 

 I also go pretty heavy with lime juice.

 

  This actually calls for a squeeze of lime juice, but can use 1/2 lime and try to squeeze all juice out.

Slow Cooker Chicken and Dumplings

 

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Original Philadelphia Cheese Steak Sandwich

1 (24 ounce) thinly-sliced rib eye or eye roll steak
6 tablespoons soy bean oil
Cheese (Cheez Whiz is recommended), American or provolone
4 crusty Italian rolls
1 large Spanish onion
Sweet green and red peppers, sauté ed in oil (optional)
Mushrooms, sautéed in oil (optional)

Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides.

Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and catsup.

Jalapeno Grilled Chicken Sandwiches

 

1/4 cup jalapeno jelly 
4 boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/2 teaspoon salt 
1/2 teaspoon Tabasco sauce 
4 hamburger buns

Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one minute on HIGH; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting often with jelly and vinegar mixture.

Serve on buns with lettuce and tomato garnish.

PICKLED EGGS

A dozen hard cooked eggs, peeled
2 ¼ cups apple cider vinegar
¾ cups white wine vinegar
1 tablespoon kosher salt
2 teaspoons picklin' spice
¾ teaspoon red pepper flakes (if you like yours spicy)
3 to 6 garlic cloves (peeled & halved
1 good quart glass jar with good, working lid (try to use one big enough to dip your hand in)

Now you can fancy them up your own way, too. Like throw in a healthy dash of mustard and/or celery seed with them other ingredients. Or put in the jar with the eggs some sliced jalapeños, or rings of sliced sweet onions, a few pickled beet slices, sprigs of fresh dill

GRILLED CABBAGE

1 head cabbage
4 teaspoons butter
4 slices bacon

Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese


1 Cut cabbage into four wedges.
2 Place each wedge on a piece of doubled heavy-duty aluminum foil.
3 Spread cut sides with butter.
4 Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
5 Wrap bacon around each wedge.
6 Fold foil around cabbage, sealing each wedge tightly.
7 Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Southern Fried Catfish

8 (5 to 6-ounce) catfish fillets, skin removed
Salt
old bay to taste

4 cups all-purpose flour
1 cup cornmeal
Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

Fried Jalapeno Poppers

1 pound of fresh jalapeno peppers
1 (8 ounce) package of cream cheese, softened
1/2 cup of shredded mild cheddar cheese
1/2 cup of shredded Monterey Jack or Pepper Jack cheese
5 slices of bacon, fried crisp and chopped fine Buttermilk, enough to fully dredge a pepper
1 cup of self-rising flour
2 cups of plain dry or panko bread crumbs Canola oil for deep frying Instructions

 

Line a large baking sheet with paper towels; set aside. Put on a medium sized pot of water to boil. Meanwhile, slice the jalapenos in half lengthwise, removing all of the seeds and cutting out the ribs. Rinse. When water begins to boil, add the jalapenos, return to a boil, stir and boil for just a minute or two. Drain, fill pot with fresh cold water and ice cubes and immediately plunge the peppers into the ice bath to cease the cooking process. Remove the peppers and place onto the prepared baking sheet to dry.

 

Using a fork, whip together the cream cheese, cheeses and cooked, chopped bacon until well blended. Using a small spoon, fill the large end of the pepper with a rounded spoonful of the cream cheese mixture, and spread out to the narrow end, pressing into the pepper. Set aside on the prepared pan and continue until all of the peppers have been stuffed.

 

Pour enough buttermilk into a small bowl to cover the pepper when you dip it in, and dump the flour into another bowl. Using one hand for the wet and one hand for the dry, dip the stuffed peppers into the buttermilk and then using the other hand, dredge the pepper in the flour mixture and roll so that the entire pepper is well coated. Set on the baking sheet until you have dredged all of the peppers.

 

Preheat the deep fryer to 375 degrees F. Place the plain bread crumbs into a small bowl and using the same wet hand, dry hand method, dip the floured peppers back into the buttermilk and then into the bread crumbs, rolling to coat well. Set on the baking sheet until you have dredged all of the peppers.

 

Place the peppers into the fry basket with the stuffed side up and fry for 1 to 1-1/2 minutes, or until golden brown. Serve immediately.

 

Cook's Notes: Jalapenos are pretty much mild in comparison to most peppers, but they can also have varying levels of heat - I've had batches where even completely cleaned, some burned my mouth, but others were very mild, so I always remove the seeds and ribs. You can make these poppers much hotter by leaving the ribs attached when you clean them since that is where much of the heat is, and also by mixing some of the seeds, red pepper flakes, or cayenne pepper into the cream cheese mixture. Since jalapenos can be unpredictable in their heat levels, I prefer to add to the filling, rather than leave the ribs and seeds in. Poppers can also be baked. Preheat oven to 375 degrees F, stuff and bake on a baking sheet for about 20 minutes, or until hot and bubbly and nicely browned. Make these kid-friendly by using the mini sweet peppers instead of jalapeno peppers.

 

Tip:

 

Use kitchen gloves before you start to clean the peppers. You will not regret this decision, because no matter how much you scrub your hands afterward, I guarantee they will retain the sting from these peppers & I'm 99% sure you will touch your nose or rub your eye at some point.

Fried Rabbit

 

1 frying size rabbit, cut into serving pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable oil

Coat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. Lower heat and cook, turning once again.

Gravy

Drain all oil from skillet except 3 tablespoons. Add and brown 1/4 to 1/2 cup flour, stirring to scrape brown bits from skillet bottom. When mixture is brown and smooth, add 1 1/2 cups water slowly. Cook over low heat until gravy thickens to consistency desired.

Ground Venison Patties

 

So good you don't needs a lot of ingredients..  :)

Brown patties quickly over high heat, reduce the heat to low, add a little red wine or meat stock to the pan, and cook, covered, until the meat is rare to medium.

 

 

BANANA SPLIT CAKE Crust:

 

1 half sticks of butter, melted three cups graham cracker crumbs Combine collectively till moist, and press evenly right into a 9×13 pan. Put aside.

 

Filling:
2 sticks of butter [I find that parkay works best]
2 cups confectioners sugar
2 eggs
6 or 7 banana's, sliced
1 can crushed pineapples, drained chopped pecans Maraschino cherries, halved

1 container of cool whip Combine butter, confectioners sugar, and eggs on excessive pace for at the least quarter-hour, or till clean and fluffy. Pour into ready crust

 

. Unfold evenly, and prime on this order: banana slices, crushed pineapples, cool whip, pecans, and cherry halves.

 

 Refrigerate for not less than 2 hours. Serve and revel in —

 

 

Fried Oysters

1 1/2 pints fresh oysters
1 cup yellow cornmeal
2 teaspoons salt
1 tablespoon flour
3/4 teaspoon black pepper
1/8 teaspoon cayenne
Vegetable oil (for frying)

Drain oysters thoroughly in colander. Combine corn meal, salt, flour, black pepper and cayenne in a small bowl. Roll oysters in meal a few at a time, coating evenly. Fry a few at a time in deep oil heated to 375 degrees F. Fry about 2 minutes or just until light brown. Drain on paper towels. Keep warm in 200 degrees F oven until all oysters are fried.

Serve with cocktail sauce.

Yields 4 servings

Crab Patties

 

1 pound lump crabmeat
2 tablespoons mayonnaise
1 teaspoon Dijon
1/2 teaspoon Old Bay seasoning

Mix together and make into patties. Sear in pan

Coconut Tempura Shrimp

 Serves 6.

2/3 cup flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
Salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
1 jar mango chutney
1 plantain
1 tablespoon cilantro, finely chopped

Heat the fryer.

In a medium-size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning.

Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and drain on paper towels. Season with Creole seasoning.

Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains and cilantro

Baked Shrimp with Chile-Garlic Butter

1 1/2 pounds medium fresh shrimp in shells
1/2 cup butter
1/4 cup vegetable oil
8 cloves garlic, finely chopped
1 to 3 dried de arbol chiles, coarsely crumbled
1 tablespoon fresh lime juice
1/4 teaspoon salt
Scallion tops, slivered (for garnish)

Heat oven to 400 degrees F.

Shell and devein shrimp, leaving tails attached; rinse and drain well.

Heat butter and oil in small skillet over medium heat until butter is melted and foamy. Add garlic, chiles, lime juice and salt. Cook and stir 1 minute. Remove from heat.

Arrange shrimp in an even layer in a shallow 2-quart baking dish. Pour hot butter mixture over shrimp. Bake shrimp 10 to 12 minutes until shrimp turn pink and opaque, stirring once. DO NOT OVERCOOK or shrimp will be dry and tough.

Garnish with slivered scallion tops.

Makes 4 servings

Oriental Ramen Broccoli Cole Slaw

 

2 pkg. (3 oz. each) beef-flavor Ramen® Noodles
2 pkg. (8-1/2 oz. each) broccoli coleslaw mix
1 cup each toasted, slivered almonds; sunflower seeds
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

       Before opening noodles, crush into 1" pieces.

 

  Open pkgs., set aside flavor packets

 

.  Place noodles in bottom of large serving bowl. 

 

 Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, add green onions.

 

  In a separate bowl, combine sugar, oil, vinegar and flavor packets from noodles. 

 

 Pour over slaw, cover and chill up to 24 hours.

 

  Toss before serving.

Spinach Apple Bacon Saladd

1 lb. baby spinach leaves

1/2 lb bacon, cooked, crumbled

1 apple, sliced thinly

Coconut Almond Dressing (purchase in fresh foods in larger markets)

       Combine baby spinach leaves, bacon crumbles, apple slices in a large bowl. 

 

 Then, toss mixture with Coconut Almond Dressing. 

 

 Or just drizzle dressing on top if preferred. 

 

 Serve  immediately.

 

  Makes about 4 cups.

Crockpot Brisket

2-1/4 lb. lean beef brisket
1 tbsp. vegetable oil
3/4 cup red wine or beer
1 tbsp. Dijon mustard
1/2 tsp dried whole thyme
1/4 tsp rosemary
1/2 tsp salt
3 cloves garlic; minced
1 bay leaf; crumbled
3 carrots; cut into 2" sticks
5 small red potatoes; halved
1 large onion; quartered
2 tbsp. quick-cooking tapioca
1/4 cup water 

       Trim fat from brisket.

 

  Heat oil in a large frying pan.

 

  Over medium-high heat, brown brisket on all sides.

 

  Place carrots, onion and potatoes in crockpot. 

 

Sprinkle tapioca over top of vegetables.

 

  Add browned brisket.

 

  Combine wine and remaining ingredients.  Pour over top of brisket.

 

  Cover with lid; cook on High 4-1/2 - 5 hours or on Low 8 hours.

 

  The tapioca will thicken liquid to make its own gravy.

Bell Peppers with Brown Rice Stuffing

 

4 green bell peppers
1 medium onion, diced
1 clove garlic, minced
2 tbsp. oil
2 oz. brown rice
3/4 pt. tomato juice, divided use
1 bay leaf
1 each thyme sprig, parsley sprig
4 oz. mixed nuts, chopped
to taste:  salt and pepper 

       Heat oven to 350ºF.

 

Slice tops from peppers to form lids. 

 

 Scoop out seeds and membranes.

 

  Place peppers in a greased casserole. 

 

 Sauté onion and garlic in oil over low heat until onion is soft and golden.

 

  Add rice and half of tomato juice, along with bay leaf, thyme and parsley.  Cover, simmer 40 minutes.

 

  Discard bay leaf, thyme and parsley. 

 

 Mix in nuts, add salt and pepper. 

 

 Fill green peppers with sautéed mixture.

 

  Replace tops.  Pour remaining tomato juice around peppers.

 

  Bake about 35 minutes. 

Homemade Dumplings

3 cups flour
1 tbsp. (heaping) salt
3 eggs
enough milk or buttermilk

       In a large glass bowl, add flour, beaten egg, salt and enough milk or buttermilk (buttermilk will make a fluffier dumpling) to make a firm, yet sticky, ball of dough.

 

  Drop by tsp. quickly into boiling water, boil 8 - 10 minutes; drain, serve under your favorite sauce.

 

  Helpful hint when making dumplings -- wet tsp. in boiling water before you start, and every time, after you drop a spoonful into water.

Beef Tacos

 

1 lb. ground beef
1 chopped onion
to taste: salt
1 clove garlic
1 pkg. taco shells
1 cup taco sauce

 

       Sauté the beef and onion until brown. 

 

 Salt to taste.  Add garlic.

 

  Place a heaping tbsp. meat mixture in each shell and stuff with lettuce, tomato and cheese.

 

  Serve with taco sauce, top with sour cream or guacamole.

Dolly Parton Soup

Nope, it won't make your boobs grow bigger, but it is mighty tasty... :)

 

1 head cabbage, cut up
1 onion, chopped
1 qt. tomatoes
1 bell pepper
2 cups okra, sliced
4 potatoes, peeled, sliced
2 cups water
1/2 stick butter or margarine

       Boil all ingredients until tender.  Salt and pepper add to taste.  

 

WHITE WEDDING CAKE CUPCAKES

 

Yield: 36 cupcakes Prep Time: 15 min Prepare dinner Time: 18 min

 

I am not normally one to make use of a boxed cake combine and physician it up. I am extra accustomed to utilizing fully do-it-yourself recipes, however this one caught my eye and regarded good. These prove scrumptious, moist and fluffy cupcakes- good for holding buttercream frosting.

 

1 (18.25 ounce) field white cake combine
1 cup all-objective flour
1 cup granulated white sugar three/four teaspoon salt
1 1/three cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup bitter cream four massive egg whites

 

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you may want approx. 36).

 

2. In a big bowl, whisk collectively cake combine, flour, sugar and salt. Add remaining elements and beat with hand mixer for two minutes, or till properly blended.

 

three. Use ice cream scoop to fill ready cupcake tins- fill about three/four full. Bake about 18 minutes, or till toothpick inserted in heart comes out clear.

 

Pepperoni Pizza Bake

 TOTAL TIME: Prep/Whole Time: 30 min.

 MAKES: eight servings

1 bundle (sixteen ounces) large egg noodles

2-1/four cups pizza sauce, divided

1 cup sliced recent mushrooms

1 can (2-1/four ounces) sliced ripe olives, drained

1 package deal (three-1/2 ounces) sliced pepperoni

2 cups (eight ounces) shredded half-skim mozzarella cheese

 

 Cook dinner noodles in response to bundle instructions; drain.

 

 In a big bowl, mix noodles and three/four cup pizza sauce.

 

 Switch to a greased thirteen-in. x 9-in.

 

 baking dish.

 

 Prime with remaining pizza sauce.

 

 Layer with the mushrooms, olives and pepperoni.

 

Sprinkle with cheese.

 

 Bake, uncovered, at 375° for 15-18 minutes or till heated by and cheese is melted.

 

 Yield: eight servings.

 

 

RAISIN BRAN MUFFINS

 

5 c. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar

Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well.
Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.

FAMOUS AMISH FUNNEL CAKES

3 eggs, beaten

2 c. milk

1/4 c. sugar

4 c. flour, sifted

2 tsp. baking powder

1/2 tsp. salt

 

To beaten eggs, add milk and sugar.

 

 In separate bowl sift dry ingredients.

Add to egg mixture, beating until smooth.

 

Heat oil to 375 degrees and pour
batter into hot fat through a regular household funnel.

 

 Control the flow of
batter by holding your finger over the bottom of the funnel.

 

 Make patterns,designs, swirls or whatever with the stream of batter as it flows into the hot fat.

 

 When "cakes" are golden brown, drain, sprinkle with confectioners'
sugar and serve warm.

ROLLED OATS CAKE

1 c. oats
1 1/4 c. boiling water
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg

TOPPING (use on warm cake):

5 tbsp. oleo
1/2 c. brown sugar
1/2 c. milk

Mix oats and boiling water; let stand 20 minutes.

 

 Cream together
shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients.

Bake at 350 degrees for 35 minutes.

 

 Boil 7 minutes. Add 1/2 cup coconut
and 1/2 cup nuts.

French Vanilla Raspberry Muffins

1 (18.25 ounce) box French vanilla cake mix
2 tablespoons flour 
3 eggs 
2/3 cup milk 
1/3 cup vegetable oil 
1 teaspoon baking powder 
2 cups raspberries

Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 degrees F for about 20 minutes or until tops are lightly browned.

Cake Mix Cinnamon Rolls

1 (18.25 ounce) box yellow cake mix
2 1/2 cups warm water
2 packages dry yeast
1 teaspoon salt
5 cups all-purpose flour

Mix all; let double in size about 1 hour. Roll out and spread with butter. Sprinkle 1/2 cup granulated sugar and 4 teaspoons cinnamon over the top. Roll up and cut into 1-inch rolls. Let rise 1 hour.

Bake at 350 degrees F for 20 minutes. Ice with thin icing.

Cake Mix Yeast Rolls

2 packages granulated yeast
2 cups warm water
1 box white Jiffy cake mix
1 teaspoon salt
4 cups flour or more

Mix yeast and water. Leave set long enough for yeast to dissolve.

Add remaining ingredients. Mix. Let rise to double.

Punch dough down. Make rolls. Let rise to double again.

Bake at 325 degrees F for 20 minutes. Butter tops when removed from oven.

Aan Pasta Salad

 

 

 

8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped Sesame seeds
1 cup bean sprouts

 

You can add whatever veggies your family likes.

 

Method:

 

Cook pasta in salted water for about 4 minutes. Add carrots, broccoli cook 2 minutes more. Add green beans bell pepper and zucchini. Cook 4 minutes more or until the veggies are tender but not mush. Drain and set aside. Mix together in a small skillet sesame oil add ginger garlic cook 2 minutes remove from heat stir soy sauce rice vinegar and green onions. Pour over pasta. Place bean sprouts and sesame seeds over the pasta and serve. This can be served hot or cold. You can also serve this with some sliced grilled chicken.

 

 

Jalapeno Popper Chicken Chili

3 tbsp extra virgin olive oil
1 small onion, diced
5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
3 cloves garlic, minced salt and fresh ground black pepper
4 boneless chicken breasts, cut into bite-sized pieces
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano pinch of crushed red pepper
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 + ½ cups chicken broth
1 (14 oz) can cannelloni or navy beans, drained
1 (14 oz) can corn, drained
8 ounces cream cheese
1 pound bacon, cooked crispy and crumbled, divided cheddar cheese Add Fresh Creamy Flavor w/ Mexico Avocados

 

Instructions In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalapeno, and garlic until tender Season the chicken pieces with salt and pepper, then add to the saucepan, adding another tablespoon of olive oil as well Add cumin, chili powder, oregano, and crushed red pepper Toss chicken and seasonings together and lightly brown chicken on all sides Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a boil Let boil for 30 minutes Stir in cream cheese and stir until completely melted Stir in ½ of the crumbled bacon Remove from heat Season with salt and pepper as needed
**Add more chicken broth if too thick Serve and garnish with cheddar cheese and the rest of the crumbled bacon Wordpress Recipe Plugin by EasyRecipe

 

Cattle Drive Barbeque Sauce

1 cup strong black coffee 
1 cup Worcestershire sauce 
1 cup catsup 
1/2 cup cider vinegar 
1/2 cup brown sugar 
3 tablespoons hot chile powder 
2 teaspoons salt 
2 cup chopped onions 
1/4 cup chopped green chile peppers: jalapeno, serrano, habanero, etc. 
6 cloves garlic, minced

Simmer 25 minutes; puree or blend. Use as a marinade and a baste when barbequeing.

Bear Signs (Old Fashioned Donuts)

This is an old-fashioned cowboy recipe.

1 cup buttermilk 
2 eggs. beaten 
1 cup granulated sugar 
1/3 cup butter or margarine, melted 
2 tablespoons baking powder 
1/2 teaspoon salt 
1/2 teaspoon cinnamon 
4 Cups all-purpose flour

In the first bowl, mix buttermilk, eggs, sugar and melted butter until well blended.

In a second bowl, combine the baking powder, salt, cinnamon and flour. Slowly add the dry ingredients to the first bowl, stirring them together. This mix should be stiff enough to hold a spoon upright; if not, mix in more flour. Knead together lightly for a minute or so, then turn out onto a floured board or countertop.

Use a rolling pin, empty bottle or the heel of your hand to roll out to about one finger-width high (1/4 inch). Cut circles out with a small glass and set aside for about 5 minutes.

Meanwhile, pour 1 inch of oil in a large skillet and heat to 375 degrees F. It's hot enough when a bread cube browns in about 1 minute. Slide the circles into the frying pan and brown one side. Turn over and brown the other. Set out to drain on a plate covered with paper towels. Cover with powdered sugar and eat warm.

Chuck Wagon Chili Beans

 

6 cups boiled pinto beans, cooked just until
    almost tender, with cooking water*
1 cup tomato puree
3 tablespoons powdered red chiles
1 teaspoon cayenne (optional)

Heat oven to 325 degrees F. Stir tomato puree and powdered chiles into the beans and their cooking water, cover the casserole and bake for about 1 hour or until the liquid has thickened to a sauce.

* Prepare the beans as in the Frijoles de Olla, cooking them just until almost tender because they will cook further in this recipe.

-

Beefy Cowboy Beans

 

1 1/2 pounds ground beef
1 medium onion, chopped
1 red or green bell pepper, cut into 1/2-inch pieces
1 (16 ounce) can baked beans
1 (15 1/2 ounce) can Great Northern beans, rinsed and drained
1/4 cup tomato catsup
1/4 cup Heinz 57 sauce
1 tablespoon packed brown sugar
2 teaspoons Worcestershire sauce

In large nonstick skillet, brown ground beef, onion and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 1-inch crumbles. Pour off drippings.

Season beef mixture with 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in beans, catsup, Heinz 57 Sauce, brown sugar and Worcestershire sauce. Reduce heat to medium-low. Simmer, covered, 10 minutes, stirring occasionally.

Makes 4 servings.

Breakfast, Brunch or Supper Dish

3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained

 

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

 

 

 

Place sausage in a large, deep skillet.

 

 Cook over medium-high heat until evenly brown.

 

Drain, and set aside.

 

 Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.

 

 In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles.

 

 Stir in the sausage, green onions, and mushrooms.

 

 Cover, and refrigerate overnight. Preheat oven to 350 degrees F.

 

Lightly grease a 9x13 inch baking dish.

 

In a bowl, sift together the flour, baking powder, and salt.

 

 Blend in the melted butter. Stir the flour mixture into the egg mixture.

 

 Pour into the prepared baking dish.

 

 Bake 40 to 50 minutes in the preheated oven, or until lightly brown.

 

 Let stand 10 minutes before serving.

 

 

Peppered Pig Candy

 

If you love bacon, you are going to love this appetizer – you may not even want to share it with guests.

 

  I use peppered bacon for this, I prefer the Archer Farms Peppered Bacon since it is so peppery.

 

  It is thick-cut, and lends a nice direction to the salty sweet of this snack.

 

1 lb. package Archer Farms Peppered Bacon

1 bag light or dark brown sugar

 

Preheat oven to 375 degrees. 

 

 On a half sheet pan with a cooling rack inserted in it to suspend the bacon, layer the top with one single layer of bacon.

 

  Place brown sugar into a bowl and mash up with fork to break up pieces so it resembles sand. 

 

 Place the edge of the bowl on one of the bacon strips and gingerly scrape brown sugar onto the strips, make sure they are generously covered. 

 

 Place into oven and bake for 10-15 minutes. 

 

 Pull from oven, let rest for three minutes then turn each strip around and repeat by covering with brown sugar again.

 

  Place back into oven and bake for an additional 10 minutes.  Remove from oven and allow to cool for 15-20 minutes. 

 

 Use a kitchen shears to cut each strip into three sections – serve.

 

Pulled Pork Frito Pie For the Barbecue Sauce

1 64 ounce bottle Heinz Tomato Catsup (I used Simply Heinz)
1 cup brown sugar
1/4 cup of molasses
1/4 cup white vinegar
1/4 cup worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons dried onion flakes
1/8 teaspoon hot sauce of your choice (I used Tobasco)
1 clove of garlic, minced

 

DIRECTIONS FOR THE BARBECUE SAUCE Place all ingredients in a slow cooker. Whisk together until well combined. Simmer on low for three hours. Stir it every so often, as the high sugar content will cause it to burn if you don't.

 

For the Pulled Pork INGREDIENTS
2 lbs pork shoulder kosher salt fresh cracked black pepper
2 1/2 cups of Mary Jane's barbecue sauce (remove the rest from the slow cooker, it can be stored in the refrigerator for later use)
1 large Vidalia onion
3 cloves of garlic, minced

 

DIRECTIONS Heavily coat the pork shoulder with kosher salt and black pepper.

 

Slice a large Vidalia onion into slices, and mince three cloves of garlic. Set aside.

 

Remove barbecue sauce from the slow cooker and measure out 2 1/2 cups. Store the rest in the refrigerator for later use.

 

Place the pork shoulder in the slow cooker, then cover it with onion slices and garlic. Pour the barbecue sauce over all the ingredients.

 

Cook on high for 3-4 hours, then remove the pork and place it in the bowl of a stand mixer. Use the paddle attachment to mix on high, instantly pulling the pork without burning your fingers!

 

Place the pulled pork back in the barbecue sauce and mix well to coat evenly.

 

To Assemble Pulled Pork Frito Pies makes 4-6 pies

 

1 bag Barbecue Fritos (not Twists) Pulled Pork
1 15.5 oz can Ranch Style or Chili Beans
2 cups Sharp Cheddar cheese, shredded Fresh Parsley for garnish (optional)

 

Directions Place a few handfuls of Barbecue Fritos in each bowl. Mix pulled pork and chili beans together in a bowl. Spoon about 1/2 cup of pulled pork on top of Barbecue Fritos.

 

Cover with shredded Sharp Cheddar cheese. Melt the cheese in the microwave if desired.

 

Top with fresh chopped parsley.