8 ounces spaghetti
8 ounces sour cream
6 ounces cream cheese (cut up)
1 lb ground beef, cooked (crumbly)
30 ounces spaghetti sauce
1 cup shredded mozzarella cheese
season with salt and pepper
Preheat oven to 350
Cook the spaghetti and drain, but don't rinse. Put spaghetti right back in pot and add cut up cream cheese.
Blend cream cheese until melted with the spaghetti and then blend in the sour cream.
Put spaghetti mixture into buttered 9 x 13 pan.
Layer some of the mozzarella, then beef, then a little more mozzarella
Spread the spaghetti sauce across and then put the rest of the mozzarella on top.
Bake @ 350 for 35-40 minutes. (Let it stand for 10 minutes before serving)
Tuesday, July 26, 2011
Chicken Lasagna
9 lasagna noodles
1/2 cup butter
1 chopped onion (or just use dried onions)
1/2 tsp garlic powder
1/2 cup flour
1 teaspoon salt (or slightly less)
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (This recipe is really cheesy; sometimes I use less)
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups low fat ricotta cheese
2 cups cooked chicken meat (cubed)
1 (10 oz) package frozen chopped spinach thawed and drained
parsley
Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles in boiling water for 8 - 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Stir in onion, garlic,flour and salt. Simmer until bubbly. Mix in the broth and the milk gradually with a whisk. Boil - stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Stir in basil, oregano, and ground black pepper. Remove from heat and set aside.
Spread 1/3 of sauce mixture in the bottom of a 9 x 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 - 40 minutes.
1/2 cup butter
1 chopped onion (or just use dried onions)
1/2 tsp garlic powder
1/2 cup flour
1 teaspoon salt (or slightly less)
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (This recipe is really cheesy; sometimes I use less)
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups low fat ricotta cheese
2 cups cooked chicken meat (cubed)
1 (10 oz) package frozen chopped spinach thawed and drained
parsley
Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles in boiling water for 8 - 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Stir in onion, garlic,flour and salt. Simmer until bubbly. Mix in the broth and the milk gradually with a whisk. Boil - stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Stir in basil, oregano, and ground black pepper. Remove from heat and set aside.
Spread 1/3 of sauce mixture in the bottom of a 9 x 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 - 40 minutes.
Sunday, July 24, 2011
Chicken Enchiladas
Ingredients: - 3 cups chopped cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- Vegetable cooking spray
- 1 (8-ounce) container sour cream
- 1 (8-ounce) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Preparation:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Spicy Avocado Spread
Ingredients:
1 ripe peeled avocado, coarsely mashed
1 tablespoon minced jalapeƱo pepper
1 tablespoon minced red onion
1 1/2 tablespoons fresh lime juice
1 garlic clove, pressed
2 teaspoons minced fresh cilantro
1/8 teaspoon salt
Preparation: Combine all ingredients in a small bowl, stirring well.
Turtles
1 c butter
2 1/2c firmly packed brown sugar
dash of salt
1 c light corn syrup
1 can sweetened condensed milk
1t. vanilla
Melt butter. Add brown sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk. Cook and stir over med. heat to firm ball stage (approx. 245 degrees on a candy thermometer, or longer). Remove from heat. Add vanilla.
To make turtles: Butter a cookie sheet and arrange 4 pecans like a plus sign. Spoon hot carmel over pecans. Let cool. Melt chocolate chips either milk or dark, and spoon onto cooled carmel-covered pecans. Let chocolate cool and enjoy. - Tricia Munk
2 1/2c firmly packed brown sugar
dash of salt
1 c light corn syrup
1 can sweetened condensed milk
1t. vanilla
Melt butter. Add brown sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk. Cook and stir over med. heat to firm ball stage (approx. 245 degrees on a candy thermometer, or longer). Remove from heat. Add vanilla.
To make turtles: Butter a cookie sheet and arrange 4 pecans like a plus sign. Spoon hot carmel over pecans. Let cool. Melt chocolate chips either milk or dark, and spoon onto cooled carmel-covered pecans. Let chocolate cool and enjoy. - Tricia Munk
Saturday, July 23, 2011
Pizza Sauce
2 Tbl. extra virgin olive oil
1/2 c. finely chopped red onion
2 tsp. minced garlic
1 tsp. dried oregano
1 can (28 oz.) diced tomatoes
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. pepper
Combine above ingredients and bring to a boil. Stirring. Reduce heat and simmer 1 hr., stirring occasionally. Can throw in blender to puree or serve chunky. - Tricia Munk
1/2 c. finely chopped red onion
2 tsp. minced garlic
1 tsp. dried oregano
1 can (28 oz.) diced tomatoes
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. pepper
Combine above ingredients and bring to a boil. Stirring. Reduce heat and simmer 1 hr., stirring occasionally. Can throw in blender to puree or serve chunky. - Tricia Munk
Pizza Dough
1 envelope active dry yeast
1/2 tsp. granulated sugar
3/4 c. water (hot tap)
2 1/2 c. flour
3 Tbl. extra virgin olive oil
1 tsp. kosher salt
In med. bowl, combine the yeast and sugar with 3/4 c. hot tap water. Stir once and let stand until foamy, about 5 - 10 min. Add flour, salt, and oil. Stir until dough holds together. Transfer to a lightly floured work surface and knead until smooth. Shape into ball and place in lightly oiled bowl. Cover with dish cloth and set aside to rise (1 - 2 hrs.) Punch down dough and roll, using oiled rolling pin into desired pizza size.
- Tricia Munk
1/2 tsp. granulated sugar
3/4 c. water (hot tap)
2 1/2 c. flour
3 Tbl. extra virgin olive oil
1 tsp. kosher salt
In med. bowl, combine the yeast and sugar with 3/4 c. hot tap water. Stir once and let stand until foamy, about 5 - 10 min. Add flour, salt, and oil. Stir until dough holds together. Transfer to a lightly floured work surface and knead until smooth. Shape into ball and place in lightly oiled bowl. Cover with dish cloth and set aside to rise (1 - 2 hrs.) Punch down dough and roll, using oiled rolling pin into desired pizza size.
- Tricia Munk
Roasted Tomatoes stuffed with Grilled Ratatouille
4 lg. ripe tomatoes
Kosher salt
Ratatouille:
1 sm. red onion, cut crosswise into 1/2 inch slices
1 med. red bell pepper, stem and seeds removed, cut into long, flat slices
1 med. zucchini, cut into 1/3 inch slices
extra virgin olive oil
freshly ground black pepper
2/3 c. mozzarella cheese
1 + Tbl. finely chopped fresh basil
1 or more tsp. balsamic vinegar
Cut 1/2 inch slice off the top of each tomato. Discard the tops. With a metal spoon scoop out and discard the insides of the tomato, leaving about 1/2 inch of the flesh attached to the skin. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate while you prepare the ratatouille.
To make the ratatouille : mix the onion, pepper, and zucchini with olive oil. Season with salt and pepper and grill in grilling basket until tender. When done transfer to cutting board and cut into 1/3 inch pieces. Combine vegies in bowl with cheese, basil, and vinegar.
Spoon the ratatouille into the tomatoes. Grill the tomatoes over indirect med. heat until the cheese is melted. Serve immediately. - Tricia Munk
Kosher salt
Ratatouille:
1 sm. red onion, cut crosswise into 1/2 inch slices
1 med. red bell pepper, stem and seeds removed, cut into long, flat slices
1 med. zucchini, cut into 1/3 inch slices
extra virgin olive oil
freshly ground black pepper
2/3 c. mozzarella cheese
1 + Tbl. finely chopped fresh basil
1 or more tsp. balsamic vinegar
Cut 1/2 inch slice off the top of each tomato. Discard the tops. With a metal spoon scoop out and discard the insides of the tomato, leaving about 1/2 inch of the flesh attached to the skin. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate while you prepare the ratatouille.
To make the ratatouille : mix the onion, pepper, and zucchini with olive oil. Season with salt and pepper and grill in grilling basket until tender. When done transfer to cutting board and cut into 1/3 inch pieces. Combine vegies in bowl with cheese, basil, and vinegar.
Spoon the ratatouille into the tomatoes. Grill the tomatoes over indirect med. heat until the cheese is melted. Serve immediately. - Tricia Munk
Cilantro Pesto Chicken Tenders
Marinade:
2 Tbl. finely chopped walnuts
1 1/2 tsp. minced garlic
1 1/2 c. loosely packed fresh cilantro leaves and tender stems
1/2 c. loosely packed fresh Italian parsley leaves and tender stems
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. extra virgin olive oil
2 lb. chicken breast tenders
1 lime, cut into wedges
To make the marinade: In food processor chop all ingredients, slowly adding the oil to create a smooth puree.
Place chicken in large plastic bag with marinade. Turning to distribute the marinade. Place in fridge for at least two hours.
Grill over direct heat until the meat is done and the juices run clear (6 - 8 min.). Serve warm with the lime wedges. - Tricia Munk
2 Tbl. finely chopped walnuts
1 1/2 tsp. minced garlic
1 1/2 c. loosely packed fresh cilantro leaves and tender stems
1/2 c. loosely packed fresh Italian parsley leaves and tender stems
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. extra virgin olive oil
2 lb. chicken breast tenders
1 lime, cut into wedges
To make the marinade: In food processor chop all ingredients, slowly adding the oil to create a smooth puree.
Place chicken in large plastic bag with marinade. Turning to distribute the marinade. Place in fridge for at least two hours.
Grill over direct heat until the meat is done and the juices run clear (6 - 8 min.). Serve warm with the lime wedges. - Tricia Munk
Hot Fudge Sauce
1/2 c. milk
1/4 c. butter
1 tsp. vanilla
1 heaping c. choc. chips (add last)
1 can sweetened condensed milk
1 7oz. jar marshmallow cream
Melt above in double boiler, stirring constantly. When smooth stir in chocolate chips. Serve hot with ice cream. - Tricia Munk
1/4 c. butter
1 tsp. vanilla
1 heaping c. choc. chips (add last)
1 can sweetened condensed milk
1 7oz. jar marshmallow cream
Melt above in double boiler, stirring constantly. When smooth stir in chocolate chips. Serve hot with ice cream. - Tricia Munk
Wednesday, July 20, 2011
Apple Crisp
1 cup of sugar
2 teaspoons lemon juice
1/4 cup of water
1/2 teaspoon of cinnamon
6 apples
3/4 cup of flour
1/4 teaspoon salt
6 Tablespoons of butter
peel and slice apples in 9 x 13 dish with 1/2 of sugar, water and cinnamon. Mix.
Top with mixture of remaining ingredients.
Bake @ 375 for 40 - 45 minutes
2 teaspoons lemon juice
1/4 cup of water
1/2 teaspoon of cinnamon
6 apples
3/4 cup of flour
1/4 teaspoon salt
6 Tablespoons of butter
peel and slice apples in 9 x 13 dish with 1/2 of sugar, water and cinnamon. Mix.
Top with mixture of remaining ingredients.
Bake @ 375 for 40 - 45 minutes
Jello Angel Cake
1 day old angel cake (break up in chunks in a 9 X 13 pan
In bowl, mix 1 large package of strawberry jello with 2 1/2 cups of hot water and chill until syrupy. Whip 1/2 pt. of whip cream into jello. Add 2 - 10oz. packages of frozen strawberries (thawed). Add into jello and whipped cream. Pour over cake and pat down. Let sit overnight in fridge.
In bowl, mix 1 large package of strawberry jello with 2 1/2 cups of hot water and chill until syrupy. Whip 1/2 pt. of whip cream into jello. Add 2 - 10oz. packages of frozen strawberries (thawed). Add into jello and whipped cream. Pour over cake and pat down. Let sit overnight in fridge.
Quick Fudge Frosting
1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/2 cup milk
2 Tablespoons light corn syrup
Boil for 3 minutes and then set pan in cool water until you can touch the bottom of the pan. When cool, stir in
1 1/2 cups sifted confectioners sugar
1 teaspoon vanilla
If frosting is too thick, add more milk or if it is too thin, more powdered sugar.
1/4 cup cocoa
1/4 cup butter
1/2 cup milk
2 Tablespoons light corn syrup
Boil for 3 minutes and then set pan in cool water until you can touch the bottom of the pan. When cool, stir in
1 1/2 cups sifted confectioners sugar
1 teaspoon vanilla
If frosting is too thick, add more milk or if it is too thin, more powdered sugar.
Cora's Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 egg (well beaten)
1 Tablespoon milk
1 cup flour
1/2 teaspoon soda
Combine shortening, peanut butter, sugar and salt and cream well. Add eggs and milk. Sift flour and soda together and add. Drop from spoon and take fork and press down gently on each cookie.
Bake in 375 oven for around 10 minutes
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 egg (well beaten)
1 Tablespoon milk
1 cup flour
1/2 teaspoon soda
Combine shortening, peanut butter, sugar and salt and cream well. Add eggs and milk. Sift flour and soda together and add. Drop from spoon and take fork and press down gently on each cookie.
Bake in 375 oven for around 10 minutes
Chocolate chip Pumpkin Cookies
1/2 cup shortening
1 1/2 cup sugar
1 cup pumpkin
1 egg
2 1/2 cup flour
1 T baking powder
1 T soda
1/2 T salt
1 T vanilla
1 T nutmeg
1 T cinnamon
1/2 cup nuts
1 cup raisins
1 cup chocolate chips
Cream shortening and sugar. Add egg then pumpkin and dry ingredients.
Drop by teaspoon on greased cookie sheet. Bake @ 350
1 1/2 cup sugar
1 cup pumpkin
1 egg
2 1/2 cup flour
1 T baking powder
1 T soda
1/2 T salt
1 T vanilla
1 T nutmeg
1 T cinnamon
1/2 cup nuts
1 cup raisins
1 cup chocolate chips
Cream shortening and sugar. Add egg then pumpkin and dry ingredients.
Drop by teaspoon on greased cookie sheet. Bake @ 350
Monday, July 18, 2011
Vanilla Cookies
2 Cubes margarine
1/2 cup sugar
1 egg
3 tsp vanilla
3 cups sifted flour
1/2 tsp baking powder
shake of salt
Bake at 375 for 7 minutes
- LouAnn Gilliat
1/2 cup sugar
1 egg
3 tsp vanilla
3 cups sifted flour
1/2 tsp baking powder
shake of salt
Bake at 375 for 7 minutes
- LouAnn Gilliat
Lemon Loaf
6 Tbsp butter or margarine
3/4 cup sugar
2 eggs
3 Tbsp lemon juice
2 tsp grated fresh lemon peel
1 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
3 Tbsp lemon juice 1/2 cup sugar
Grease an 8 by 4 inch loaf pan and line the bottom with wax paper. Cream butter or margarine and sugar until fluffy. Beat in the eggs, one at a time. Beat in 3 Tbsp lemon juice and the lemon peel. In separate bowl, combine flour, baking soda and salt and add alternately to egg mixture with the milk. Fold in walnuts. Pour the batter into the prepared loaf pan and tap the pan to settle the batter evenly. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.
Blend 3 Tbsp lemon juice with 1/2 cup sugar and p[our mixture over the hot bread. Let the bread stand until the sugar mixture is absorbed, at least 15 minutes. Remove bread from the pan and place on rack to cool. Remove wax paper and wrap in plastic. Leave bread wrapped for 24 hours before slicing. Makes 1 loaf.
3/4 cup sugar
2 eggs
3 Tbsp lemon juice
2 tsp grated fresh lemon peel
1 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
3 Tbsp lemon juice 1/2 cup sugar
Grease an 8 by 4 inch loaf pan and line the bottom with wax paper. Cream butter or margarine and sugar until fluffy. Beat in the eggs, one at a time. Beat in 3 Tbsp lemon juice and the lemon peel. In separate bowl, combine flour, baking soda and salt and add alternately to egg mixture with the milk. Fold in walnuts. Pour the batter into the prepared loaf pan and tap the pan to settle the batter evenly. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.
Blend 3 Tbsp lemon juice with 1/2 cup sugar and p[our mixture over the hot bread. Let the bread stand until the sugar mixture is absorbed, at least 15 minutes. Remove bread from the pan and place on rack to cool. Remove wax paper and wrap in plastic. Leave bread wrapped for 24 hours before slicing. Makes 1 loaf.
All-Bran Muffins
1/4 cup sugar
1/4 cup soft shortening
1 egg
3/4 cup whole milk
1 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup All-Bran
With fork, cream shortening and sugar. Add egg and beat well. Add All-Bran and milk and let soak while preparing dry ingredients. Add dry ingredients and stir only until combined.
Bake at 400 for 20 to 25 minutes. Makes 2 dozen medium sized muffins.
1/4 cup soft shortening
1 egg
3/4 cup whole milk
1 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup All-Bran
With fork, cream shortening and sugar. Add egg and beat well. Add All-Bran and milk and let soak while preparing dry ingredients. Add dry ingredients and stir only until combined.
Bake at 400 for 20 to 25 minutes. Makes 2 dozen medium sized muffins.
Brown Sugar Frosting
5 Tbs butter
1/4 cup milk (canned milk is better)
1 cup brown sugar (light)
Boil for 2 minutes, cool. Add powdered sugar and mix till it is frosting consistency. Add 1 tsp. vanilla.
1/4 cup milk (canned milk is better)
1 cup brown sugar (light)
Boil for 2 minutes, cool. Add powdered sugar and mix till it is frosting consistency. Add 1 tsp. vanilla.
Barbara Ann's Lemon Loaf Cake
1 pkg lemon cake mix
1 pkg lemon gelatin
3/4 cups water
3/4 cups oil
4 eggs
2 cups sifted powdered sugar
1/4 cup lemon juice or 2 lemons
1/2 tsp grated lemon rind
Combine cake mix and gelatin. Add water, oil and eggs. Beat 3 minutes on medium speed with electric mixer. Pour into 13 x 9 x 2 inch pan that has been greased on bottom. Bake at 350 in glass pan for 30 - 35 minutes. Remove from oven and prick top with fork. Pour mixture of sugar, lemon juice and rind over hot cake.
1 pkg lemon gelatin
3/4 cups water
3/4 cups oil
4 eggs
2 cups sifted powdered sugar
1/4 cup lemon juice or 2 lemons
1/2 tsp grated lemon rind
Combine cake mix and gelatin. Add water, oil and eggs. Beat 3 minutes on medium speed with electric mixer. Pour into 13 x 9 x 2 inch pan that has been greased on bottom. Bake at 350 in glass pan for 30 - 35 minutes. Remove from oven and prick top with fork. Pour mixture of sugar, lemon juice and rind over hot cake.
Dill Pickles
Wash cucumbers
pack in jar
add 1/4 teaspoon alum
add 2 pieces garlic (optional)
add a bunch of dill
Prepare Brine
1 quart cider vinegar (dark)
3 quarts water
1 cup salt (non-iodized)
bring to boil, stirring constantly
Pour brine in jar with pickles
Process for 10 minutes after water is boiling in canner. Makes 7 quarts.
pack in jar
add 1/4 teaspoon alum
add 2 pieces garlic (optional)
add a bunch of dill
Prepare Brine
1 quart cider vinegar (dark)
3 quarts water
1 cup salt (non-iodized)
bring to boil, stirring constantly
Pour brine in jar with pickles
Process for 10 minutes after water is boiling in canner. Makes 7 quarts.
Popcorn Balls
2 cups sugar
1 cup white syrup (Karo syrup)
2 Tbsp butter
2 Tbsp vinegar
3 Tbsp water
Cook until it forms a hard ball in cold water. Pour over corn and form into balls while hot.
1 cup white syrup (Karo syrup)
2 Tbsp butter
2 Tbsp vinegar
3 Tbsp water
Cook until it forms a hard ball in cold water. Pour over corn and form into balls while hot.
Chocolate Cake
1/2 cup vegetable oil
1 1/2 cup sugar
2 eggs
1/2 cup or less cocoa
2 teaspoons soda dissolved in 1/2 cups milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
Mix all at one time then add 1 cup of boiling water and beat well.
Bake 25-30 minutes at 375 degrees
Cake is best if milk and eggs are at room temperature.
1 1/2 cup sugar
2 eggs
1/2 cup or less cocoa
2 teaspoons soda dissolved in 1/2 cups milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
Mix all at one time then add 1 cup of boiling water and beat well.
Bake 25-30 minutes at 375 degrees
Cake is best if milk and eggs are at room temperature.
Apricot Jam
14 cups apricots (ground)
10 cups sugar
1 large can crushed pineapple (drained)
1/2 tea. salt
2 small jars maraschino cherries (or 1 -12 oz.)
(with juice and cut in small pieces)
Cook fruit and sugar 30 minutes in heavy pan.
Cool overnight.
Next morning, add drained pineapple and cherries with juice, bring to boil. Bottle and seal.
Do not let set overnight in metal container. (My Large yellow mixing bowl heaped with washed halved apricots = 14 cups ground.)
10 cups sugar
1 large can crushed pineapple (drained)
1/2 tea. salt
2 small jars maraschino cherries (or 1 -12 oz.)
(with juice and cut in small pieces)
Cook fruit and sugar 30 minutes in heavy pan.
Cool overnight.
Next morning, add drained pineapple and cherries with juice, bring to boil. Bottle and seal.
Do not let set overnight in metal container. (My Large yellow mixing bowl heaped with washed halved apricots = 14 cups ground.)
Cinnamon Rolls
1 yeast cake or 1 package active dry yeast
1/2 cup lukewarm water
2 cups milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 eggs
7 to 8 cups flour
butter
cinnamon
sugar
icing
Dissolve yeast in lukewarm water. Scald milk; add shortening, salt and sugar and cool to lukewarm. Beat eggs and add along with dissolved yeast.
Add flour to make a soft dough. Cover and let rise until doubled in bulk; punch down and divide into flour portions.
Roll out each portion of dough on lightly floured surface to 1/2-inch thick rectangle. Spread with butter and sprinkle with sugar and cinnamon -- liberally.
Roll up and slice in one-inch slices. Place on greased baking sheet. Cover and let rise until doubled in bult. Bake at 375 degrees about 15 minutes until golden. Top with icing, if desired.
-Lou Ann Gilliat
1/2 cup lukewarm water
2 cups milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 eggs
7 to 8 cups flour
butter
cinnamon
sugar
icing
Dissolve yeast in lukewarm water. Scald milk; add shortening, salt and sugar and cool to lukewarm. Beat eggs and add along with dissolved yeast.
Add flour to make a soft dough. Cover and let rise until doubled in bulk; punch down and divide into flour portions.
Roll out each portion of dough on lightly floured surface to 1/2-inch thick rectangle. Spread with butter and sprinkle with sugar and cinnamon -- liberally.
Roll up and slice in one-inch slices. Place on greased baking sheet. Cover and let rise until doubled in bult. Bake at 375 degrees about 15 minutes until golden. Top with icing, if desired.
-Lou Ann Gilliat
Recipes Dad makes for Mom
Scrambled Eggs
Green Peppers
Onion
Cheese
1/4 cup milk
4 eggs
beat - stir
1/4 cube butter in pan
Dad's Potato and Hot Dog Casserole
Potatoes
Hot dogs
Cream of mushroom soup
1/2 can water
1 1/2 cup cheese
onion flakes
garlic salt
Put in crockpot
Chicken in a Crock Pot
2 Chicken Breasts
1 can cranberries
1 bottle BBQ sauce
1/2 bottle water
2 bags broccoli florets
Douse with lemon juice
Mix can of crm of chicken soup and 1 cup mayo in bowl
dump mix on brocoli
Empty bag of grated cheese on top
Bake at 350 for 1 1/2 hours
Green Peppers
Onion
Cheese
1/4 cup milk
4 eggs
beat - stir
1/4 cube butter in pan
Dad's Potato and Hot Dog Casserole
Potatoes
Hot dogs
Cream of mushroom soup
1/2 can water
1 1/2 cup cheese
onion flakes
garlic salt
Put in crockpot
Chicken in a Crock Pot
2 Chicken Breasts
1 can cranberries
1 bottle BBQ sauce
1/2 bottle water
Broccoli Dinner
2 bags broccoli florets
Douse with lemon juice
Mix can of crm of chicken soup and 1 cup mayo in bowl
dump mix on brocoli
Empty bag of grated cheese on top
Bake at 350 for 1 1/2 hours
Sunday, July 17, 2011
Cheese Potatoes
2 1/2 lbs. potatoes, peeled, cooked and mashed
1/2 sm. onion, minced
1/2 cube melted butter
1/2 can cream of mushroom soup
1 1/2 tsp. dried parsley
3/4 c. sour cream
1/4 - 1/2 tsp. pepper
Using electric mixer, combine all ingredients together, making sure that potatoes are HOT to begin with.
- Tricia Munk
1/2 sm. onion, minced
1/2 cube melted butter
1/2 can cream of mushroom soup
1 1/2 tsp. dried parsley
3/4 c. sour cream
1/4 - 1/2 tsp. pepper
Using electric mixer, combine all ingredients together, making sure that potatoes are HOT to begin with.
- Tricia Munk
Saturday, July 16, 2011
Spinach Dip
1 1/2 c. sour cream
1 c. mayonaise
1 pkg. Knorr Vegitable Soup mix
8 oz. can of water chestnuts, chopped
2 - 3 green onions, chopped
1 pkg. (10 oz.) chopped spinach, (squeeze it to drain it)
Mix all ingredients together, let chill overnight (if possible, but still good if you don't have the time to chill overnight). Stir before serving. Serve in hollowed out, round, sour dough loaf. Serve with 1" bread chunks. - Tricia Munk
1 c. mayonaise
1 pkg. Knorr Vegitable Soup mix
8 oz. can of water chestnuts, chopped
2 - 3 green onions, chopped
1 pkg. (10 oz.) chopped spinach, (squeeze it to drain it)
Mix all ingredients together, let chill overnight (if possible, but still good if you don't have the time to chill overnight). Stir before serving. Serve in hollowed out, round, sour dough loaf. Serve with 1" bread chunks. - Tricia Munk
Herbed Cheese Bread
Cut fresh loaf of french bread in half lengthwise.
Mix together:
1/4 lb. softened butter
1/2 lb. grated cheddar cheese
1/4 c. minced green onions
1/4 c. chopped, fresh parsley
Spread both sides of french bread with mixture. Put together and cut into 1" slices. Wrap in tin foil and place in oven for 20 - 30 min. at 350. - LouAnn Gilliat
Mix together:
1/4 lb. softened butter
1/2 lb. grated cheddar cheese
1/4 c. minced green onions
1/4 c. chopped, fresh parsley
Spread both sides of french bread with mixture. Put together and cut into 1" slices. Wrap in tin foil and place in oven for 20 - 30 min. at 350. - LouAnn Gilliat
Baked Beans
2 - 3 lg. cans pork and beans
1/2 c. brown sugar
1/2 lb. bacon
1 green pepper, diced
1 tsp. dry mustard
3/4 c. catsup
1 onion, diced
1 sm. jar chopped pimentos
1 1/2 tsp. paprika
Fry bacon and onion, drain fat. Put all ingredients into a covered casserole and bake 2 hours at 350. Stir 2 - 3 times while baking. - Nellie Peterson
1/2 c. brown sugar
1/2 lb. bacon
1 green pepper, diced
1 tsp. dry mustard
3/4 c. catsup
1 onion, diced
1 sm. jar chopped pimentos
1 1/2 tsp. paprika
Fry bacon and onion, drain fat. Put all ingredients into a covered casserole and bake 2 hours at 350. Stir 2 - 3 times while baking. - Nellie Peterson
Friday, July 15, 2011
Chicken & Artichoke Casserole
1/2 lb. fresh mushrooms, sliced
2 Tbl. butter
1 14oz. can chicken broth
3 lbs. boneless chickken breasts
1 14oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half cream
1/2 c. fresh grated parmesan cheese
1/2 tsp. rosemary
Saute mushrooms in 2 Tbl. butter and set aside. Put chicken in simmering chicken broth. Cook for 20 min. Remove from broth. (Save 3/4 c. of the broth). arrange chicken in 9 x 13 pan. Top with artichoke hearts. Set aside. Melt 1/4 c. butter, stir in flour, salt, pepper, until smooth. Gradually stir in 3/4 c. chicken broth and cream. Cook until mixture boils and thickens, stirring. Blend in parmesan cheese and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center of pan. Cover with foil and bake at 350 for 30 min. - Tricia Munk
2 Tbl. butter
1 14oz. can chicken broth
3 lbs. boneless chickken breasts
1 14oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half cream
1/2 c. fresh grated parmesan cheese
1/2 tsp. rosemary
Saute mushrooms in 2 Tbl. butter and set aside. Put chicken in simmering chicken broth. Cook for 20 min. Remove from broth. (Save 3/4 c. of the broth). arrange chicken in 9 x 13 pan. Top with artichoke hearts. Set aside. Melt 1/4 c. butter, stir in flour, salt, pepper, until smooth. Gradually stir in 3/4 c. chicken broth and cream. Cook until mixture boils and thickens, stirring. Blend in parmesan cheese and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center of pan. Cover with foil and bake at 350 for 30 min. - Tricia Munk
Cheese Soup
3 sliced carrots
3 sliced celery stalks
1/2 med. onion, minced
1/2 10oz. pkg. frozen peas
1 16oz. jar Cheese Whiz
3 cubes butter
1 1/2 c. flour
3 qts. boiling water (or hot tap water)
8 cubes chicken bouillon
salt and pepper to taste
Cook all vegetables in small amount of salted boiling wanter until tender - set aside.
Remove lid from cheese and microwave cheese until warm.
Heat butter in large soup pot. Stir in flour. Cook and stir until bubbly. Make sure it's smooth. Remove from heat and add 1/2 of water. Stir until blended (looks like it is going to curdle, but keep stirring). Stir in rest of water in which bouillon has been dissolved. Return to low heat and cook, stirring until thick and smooth. Stir in melted cheese and undrained vegetables. I usually half the recipe, as it makes a lot. Serve with saltines. - LouAnn Gilliat
3 sliced celery stalks
1/2 med. onion, minced
1/2 10oz. pkg. frozen peas
1 16oz. jar Cheese Whiz
3 cubes butter
1 1/2 c. flour
3 qts. boiling water (or hot tap water)
8 cubes chicken bouillon
salt and pepper to taste
Cook all vegetables in small amount of salted boiling wanter until tender - set aside.
Remove lid from cheese and microwave cheese until warm.
Heat butter in large soup pot. Stir in flour. Cook and stir until bubbly. Make sure it's smooth. Remove from heat and add 1/2 of water. Stir until blended (looks like it is going to curdle, but keep stirring). Stir in rest of water in which bouillon has been dissolved. Return to low heat and cook, stirring until thick and smooth. Stir in melted cheese and undrained vegetables. I usually half the recipe, as it makes a lot. Serve with saltines. - LouAnn Gilliat
Sweet & Sour Chicken
1 1/2 lbs raw chicken, cut into cubes
1/4 c. vinegar
1 Tbl. soy sauce
1 can pineapple chunks
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. packed brown sugar
2 Tbl. cornstarch
1/4 c. onion, thinly sliced
Brown chicken slowly in a little oil. Add 1/4 c. water, cover and simmer till tender (about 1 hr.). Meanwhile, drain pineapple, reserving juice. Combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce, and salt. Cook and stir over low heat until thick. Let stand 10 min. Add pineapple, green pepper, chicken, and onion. Cook 3 - 4 min. Serve over hot rice.
- Tricia Munk
1/4 c. vinegar
1 Tbl. soy sauce
1 can pineapple chunks
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. packed brown sugar
2 Tbl. cornstarch
1/4 c. onion, thinly sliced
Brown chicken slowly in a little oil. Add 1/4 c. water, cover and simmer till tender (about 1 hr.). Meanwhile, drain pineapple, reserving juice. Combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce, and salt. Cook and stir over low heat until thick. Let stand 10 min. Add pineapple, green pepper, chicken, and onion. Cook 3 - 4 min. Serve over hot rice.
- Tricia Munk
Spinach Salad
Dressing:
1/2 c. sugar
1/2 c. oil
1/3 c. vinegar
1 tsp. poppy seeds
2 Tbl. sesame seeds
1 tsp. onion salt
1/4 tsp. worcestershire
Mix, then add desired amount to salad
Salad:
fresh spinach
feta cheese
sliced strawberries or mandarin oranges
walnuts - Tricia Munk
1/2 c. sugar
1/2 c. oil
1/3 c. vinegar
1 tsp. poppy seeds
2 Tbl. sesame seeds
1 tsp. onion salt
1/4 tsp. worcestershire
Mix, then add desired amount to salad
Salad:
fresh spinach
feta cheese
sliced strawberries or mandarin oranges
walnuts - Tricia Munk
Banana Boats
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| photo from http://lickmyspoon.com |
Bananas (1 per person)
Chocolate chips
Butterscotch
Peanut butter chips
Mini marshmallows
Sweetened coconut
Butterscotch
Peanut butter chips
Mini marshmallows
Sweetened coconut
*Or whatever other toppings you fancy.
Cut banana lengthwise and stuff with any combination of toppings. Wrap banana in tin foil and set near campfire until toppings are melted. Eat with spoon.
- Adrian Parkinson
Cafe Rio Sweet Pork Salad
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| photo from www.favfamilyrecipes.com |
Layer the following recipes on a tortilla and top with guacamole, pico digio, cilantro, sour cream, lime juice, tortilla chip strips, etc.
SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender.
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender.
- Adrian Parkinson
Thai-style Pizza
8 in. pizza crust - your choice of recipe or Boboli type shell
1/2 c. fresh sliced mushrooms
1/3 c. fresh pea pods, cut into strips
2 Tbs. coarsely shredded carrot
2 Tbs. sliced green onion
2-3 Tbs. bottled peanut sauce
1 Tbs. chopped peanuts
Fresh cilantro leaves to taste
2 skinless boneless chicken breasts, grilled and cut into small pieces
1 c. monterey jack cheese (optional)
Prepare pizza crust. Preheat oven to 450° F. Place crust on an ungreased baking sheet. Bake for 5-7 minutes or until brown and crisp. Meanwhile, lightly coat an unheated medium nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods, and carrot; cook for about 2 minutes or just until tender. Stir in green onion and chicken. Remove from heat.
Spread crust with peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts, cheese, and cilantro leaves. Cut into slices.
- Adrian Parkinson
1/2 c. fresh sliced mushrooms
1/3 c. fresh pea pods, cut into strips
2 Tbs. coarsely shredded carrot
2 Tbs. sliced green onion
2-3 Tbs. bottled peanut sauce
1 Tbs. chopped peanuts
Fresh cilantro leaves to taste
2 skinless boneless chicken breasts, grilled and cut into small pieces
1 c. monterey jack cheese (optional)
Prepare pizza crust. Preheat oven to 450° F. Place crust on an ungreased baking sheet. Bake for 5-7 minutes or until brown and crisp. Meanwhile, lightly coat an unheated medium nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods, and carrot; cook for about 2 minutes or just until tender. Stir in green onion and chicken. Remove from heat.
Spread crust with peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts, cheese, and cilantro leaves. Cut into slices.
- Adrian Parkinson
Chiquita Granola
2 ripe bananas
1/2 c. brown sugar
1/4 c. hot water
1 Tbs. vanilla
2 tsp. cinnamon
4 c. old-fashioned oats
3/4 c. diced dried pineapple
3/4 c. chopped pecans
3/4 c. raisins
1/2 c. shredded unsweetened coconut
* I usually just add in whatever I have in my cupboards - any dried fruit, nuts, etc.
Preheat oven to 275°
In a large bowl combine all ingredients and mix together. Spread the mixture onto a foil-lined baking sheet and bake until granola is mostly dry (this will take about 1 hour). The granola will crisp as it cools. Serve with milk or yogurt and fresh fruit.
- Adrian Parkinson
- Adrian Parkinson
Broccoli Salad
1 c. mayo
1/2 c. sugar
2 Tbs. vinegar
1 tsp. yellow mustard
1 tsp. paprika
2 bunches raw broccoli, chopped
1 c. chopped red onion
1 c. raisins or cranraisins
1 c. fresh sliced mushrooms
1 can mandarin oranges
1/2 c. cashew nuts
bacon bits to taste
Prepare the night before so it can marinate.
- Adrian Parkinson
Snickers Salad
Combine:
8 oz. cool whip
1/2 small package instant butterscotch pudding (do not prepare)
2-3 Snickers candy bars, cut into small pieces
4-6 green apples, cut into small pieces
Applebee's Oriental Chicken Salad Recipe
Salad
1 head romaine, torn/cut
2 cups chicken breast chopped and cooked
1 cup red cabbage, chopped
1 cup napa/green cabbage chopped
1/2 cup sliced carrots
1/2 cup chopped green onion
1/2 cup sliced almonds, toasted
1 cup chow mein noodles toasted
Dressing
4-5 tab honey
3 tab rice wine vinegar
1/2 cup mayonnaise
2 tsp dijon mustard
2 tsp sesame oil
1 head romaine, torn/cut
2 cups chicken breast chopped and cooked
1 cup red cabbage, chopped
1 cup napa/green cabbage chopped
1/2 cup sliced carrots
1/2 cup chopped green onion
1/2 cup sliced almonds, toasted
1 cup chow mein noodles toasted
Dressing
4-5 tab honey
3 tab rice wine vinegar
1/2 cup mayonnaise
2 tsp dijon mustard
2 tsp sesame oil
Stuffed Green Peppers
1 1/2 cups tomato juice
1/2 cup uncooked rice
2 tablespoons chopped onion
1/2 pound extra lean ground beef, uncooked
1/2 cup grated cheese (or to taste)
Salt and pepper to taste
4 green peppers
Place tomato juice, rice, and onion in a pan over low heat. Cover and simmer until juice is absorbed 9about 20 minutes). Combine rice mixture with ground beef, cheese, salt, and pepper and fill green peppers (slice off tops and seed). Place in casserole or pan with lid and bake at 300° F. for one hour.
- Adrian Parkinson
1/2 cup uncooked rice
2 tablespoons chopped onion
1/2 pound extra lean ground beef, uncooked
1/2 cup grated cheese (or to taste)
Salt and pepper to taste
4 green peppers
Place tomato juice, rice, and onion in a pan over low heat. Cover and simmer until juice is absorbed 9about 20 minutes). Combine rice mixture with ground beef, cheese, salt, and pepper and fill green peppers (slice off tops and seed). Place in casserole or pan with lid and bake at 300° F. for one hour.
- Adrian Parkinson
Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, ļ¬nely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, ļ¬nely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ļ¬exible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ļ¬lling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal. Serves 4 to 6.
Rice Chex Chew
In a large bowl mix:
1 large box Rice Chex
1 c. coconut
8 oz. sliced almonds
In Saucepan mix:
1/2 c. butter
2 c. sugar
2 c. white karo syrup
Boil two minutes then pour over chex mix.
Layered Pumpkin Cheesecake
Crust
2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
Filling
4 pkgs. 8 oz. each cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes.
In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly.
Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan.
Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved.
Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.
Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge. Serves 16.
Strawberry Cream Cake
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
-Adrian Parkinson
Mimi's Cafe Carrot Bread/Muffins
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup crushed pineapple,drained
1/2 cup golden raisins
1 cup finely shredded carrot
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup crushed pineapple,drained
1/2 cup golden raisins
1 cup finely shredded carrot
Preheat oven to 350 degrees F. Grease and flour 9 inch square pan or four 3 inch by 6 inch mini loaf pans. In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt and mix well.
In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky). Stir in walnuts, pineapple, raisins and carrots. Pour into prepared pans and bake 30-40 minutes (20 minutes for muffin pans) or until lightly browned.
- Adrian Parkinson
Guacamole
5 avocados smashed
5 large tomatoes diced
2 cloves garlic
2 jalapeno peppers finely diced
1/4 green pepper diced
juice of half a lemon
yellow onion to taste
cilantro to taste
Chipotle Tabasco sauce to taste
salt and peper to taste
- Adrian Parkinson
5 large tomatoes diced
2 cloves garlic
2 jalapeno peppers finely diced
1/4 green pepper diced
juice of half a lemon
yellow onion to taste
cilantro to taste
Chipotle Tabasco sauce to taste
salt and peper to taste
- Adrian Parkinson
Oven-Baked Apple Barbecue Chicken
One 15-ounce can diced tomatoes, with juice
¼ cup soy sauce
1 tablespoon chili powder
¼ cup white wine vinegar
¼ cup maple syrup or honey
2 garlic cloves, minced
4 skinless, boneless chicken breasts (about 2 pounds total)
1 large apple, cored, peeled, and cut into large chunks
1 large onion, cut into large wedges
Preheat oven to 375° F.
1 tablespoon chili powder
¼ cup white wine vinegar
¼ cup maple syrup or honey
2 garlic cloves, minced
4 skinless, boneless chicken breasts (about 2 pounds total)
1 large apple, cored, peeled, and cut into large chunks
1 large onion, cut into large wedges
Preheat oven to 375° F.
In a large bowl, combine: tomatoes, soy sauce, chili powder, vinegar, honey, and garlic. This will be your homemade barbeque sauce. Spread over the chicken, apple, and onion, and bake for 35 to 45 minutes, until the chicken is tender and cooked through. Note: For a fruity twist, pineapple can be substituted for apple. Serves 4.
- Adrian Parkinson
Pumpkin Cream Cheese Bread
Filling
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon vanilla extract
Bread
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon vanilla extract
Bread
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional
Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the vanilla; beat until smooth and creamy. Set aside.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. Makes 2 loaves.
- Adrian Parkinson
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional
Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the vanilla; beat until smooth and creamy. Set aside.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. Makes 2 loaves.
- Adrian Parkinson
Iced Pumpkin Cookies
1/2 cup butter, softened
1 1/2 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon ground cloves
chocolate chips
Cream together butter and sugar. Add egg, pumpkin, and vanilla. Mix. Stir in dry ingredients until well mixed. Drop by teaspoon onto greased cookie sheet. bake at 350 degrees for 15 minutes. Remove, cool, then drizzle with icing. Makes 3 1/2 dozen
Icing
2 cup powdered sugar
1 tablespoon melted butter
3 tablespoon milk
1 teaspoon vanilla
- Adrian Parkinson
Inside-out Carrot Cake Muffins
Carrot Cake:
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot
Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots.
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot
Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots.
Filling:
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 Tbs all-purpose flour
1 large egg
Mix together filling ingredients. Grease tart pans or muffin tins. Fill pans 1/4 way with cake mixture, layer another 1/4 filling on top, finish with 1/4 more carrot cake on top of filling. Bake 25-35 minutes.
- Adrian Parkinson
Chicken & Artichoke Skillet Lasagna
 |
| Photo from Williams-Sonoma |
1 Tbs. vegetable oil
4 boneless, skinless chicken thighs or breasts
1 red onion, diced
2 red bell peppers, seeded and diced
2 tsp. salt
Freshly ground black pepper, to taste
1/2 tsp. red pepper flakes
1 c. artichoke & lemon pasta sauce *
1/3 c. Parmigiano-Reggiano cheese, grated
2/3 c. fresh goat cheese, crumbled
8 lasagna noodles, cooked
Chopped fresh flat-leaf parsley for garnish
*available at Williams-Sonoma, but any sort of lemon artichoke pesto will work.
Preheat an oven to 400°F.
In a large nonstick fry pan over high heat, warm the oil. Add the chicken and cook, turning over once, until browned on both sides, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium and add the onion, bell peppers, salt , back pepper and red pepper flakes. Cook, stirring occasionally, until the vegetables are soft and golden brown, about 15 minutes.
Return the chicken and any accumulated juices to the pan. Add half of the pasta sauce and 1/4 cup water. Cover, bring to a simmer and cook until the chicken is cooked through, 13 to 15 minutes. Using 2 forks, shred the chicken into small chunks. Reserve 1/4 cup of the remaining pasta sauce and stir the rest of the sauce into the pan.
Transfer half of the chicken mixture to a small bowl. Spread the remaining mixture evenly on the bottom of the pan. Sprinkle one-third of the Parmigiano-Reggiano cheese on top, then sprinkle with one-third of the goat cheese. Cover with a single layer of 4 lasagna noodles. Repeat with the remaining chicken mixture, one-third of each of the cheeses and the remaining noodles. Spread the reserved 1/4 cup pasta sauce on top, making sure to coat the edges of the noodles to prevent them from drying out during baking. Sprinkle the remaining cheeses on top.
Cover the pan, transfer to the oven and bake for 20 minutes (pan must be oven safe/entirely metal). Remove the lid and continue baking for 15 minutes more. Let the lasagna stand for 15 minutes before serving. Garnish with parsley, cut into pieces and serve warm. Serves 8
- Adrian Parkinson
Beef Stew
1 - 2 lb. lean stew beef or strogonoff, cubed
4 c. boiling water
1 Tbl. lemon juice
1 tsp. worcestershire sauce
1 shake garlic salt
1 med. onion, minced
1 tsp. salt
1/2 tsp. pepper
dash of allspice or cloves
1 tsp. sugar
2 bay leaves
6 carrots, sliced
2 c. peeled, cubed potatoes
Thoroughly brown meat on all sides in a little Crisco. Add water, lemon juice, worcestershire, garlic, onion, bay leaves, and seasonings. Pour into heavy covered casserole and add carrots and potatoes. Cook at 350 for about 3 hrs. You may need to add a little more water as it cooks. Take out of oven and thicken gravy. Let simmer for 1 minute and serve. - LouAnn Gilliat
4 c. boiling water
1 Tbl. lemon juice
1 tsp. worcestershire sauce
1 shake garlic salt
1 med. onion, minced
1 tsp. salt
1/2 tsp. pepper
dash of allspice or cloves
1 tsp. sugar
2 bay leaves
6 carrots, sliced
2 c. peeled, cubed potatoes
Thoroughly brown meat on all sides in a little Crisco. Add water, lemon juice, worcestershire, garlic, onion, bay leaves, and seasonings. Pour into heavy covered casserole and add carrots and potatoes. Cook at 350 for about 3 hrs. You may need to add a little more water as it cooks. Take out of oven and thicken gravy. Let simmer for 1 minute and serve. - LouAnn Gilliat
Thursday, July 14, 2011
Frango Mints
1/2 c. butter
1 1/2 c. powdered sugar
2 eggs
2 c. semi-sweet chocolate chips
2 tsp. vanilla
3 caps mint extract
Cream butter and sugar. Add eggs and beat well. Add melted chips and vanilla. Beat until smooth. Add estract and mix well. Drop onto waxed paper. Chill. Store in refrigerator.
- Tricia Munk
1 1/2 c. powdered sugar
2 eggs
2 c. semi-sweet chocolate chips
2 tsp. vanilla
3 caps mint extract
Cream butter and sugar. Add eggs and beat well. Add melted chips and vanilla. Beat until smooth. Add estract and mix well. Drop onto waxed paper. Chill. Store in refrigerator.
- Tricia Munk
Waffle Cookies
1 1/2 c. sugar
1 c. butter, softened
4 eggs
2 tsp. vanilla
8 Tbl. cocoa
2 c. flour
1/8 tsp. salt
Cream sugar and butter. Beat in eggs, add remaining ingredients. Drop by teaspoon onto each section of greased, heated, waffle iron. Bake about 1 min. Cool and frost with chocolate frosting.
- Tricia Munk
1 c. butter, softened
4 eggs
2 tsp. vanilla
8 Tbl. cocoa
2 c. flour
1/8 tsp. salt
Cream sugar and butter. Beat in eggs, add remaining ingredients. Drop by teaspoon onto each section of greased, heated, waffle iron. Bake about 1 min. Cool and frost with chocolate frosting.
- Tricia Munk
Greek Chicken Pasta Salad
1 17oz. pkg penne ziti pasta, cooked
1 bottle Italian parmesan dressing (I use Safeway brand)
1/4 red onion chopped fine
1 c. Kalamata olives, sliced (can use regular black olives)
1 + c. halved cherry tomatoes
feta cheese to taste
1 + c. marinated artichoke hearts, chopped coarsly
1/2 c. or more sliced, bottled pepperchini
1 - 2 c. diced, cooked chicken
a little red wine vinegar for moisture
Combine all ingredients and refridgerate until ready to serve. - Tricia Munk
1 bottle Italian parmesan dressing (I use Safeway brand)
1/4 red onion chopped fine
1 c. Kalamata olives, sliced (can use regular black olives)
1 + c. halved cherry tomatoes
feta cheese to taste
1 + c. marinated artichoke hearts, chopped coarsly
1/2 c. or more sliced, bottled pepperchini
1 - 2 c. diced, cooked chicken
a little red wine vinegar for moisture
Combine all ingredients and refridgerate until ready to serve. - Tricia Munk
Crunchers
1 box club crackers
1 c. butter
2 c. graham cracker crumbs
1 c. firmly packed brown sugar (dark is best)
1/2 c. milk
1/3 c. white sugar
2/3 c. creamy peanut butter
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips
Line a 9x13 pan with foil, leaving an overlap on sides to use later for handles. Line foil with 1 layer of club crackers. Cover entire bottom of pan.
In large saucepan melt butter over med. heat. Add graham cracker crumbs, brown sugar, milk, and white sugar. Bring to a boil, and boil for 5 minutes (stirring constantly). Remove from heat and spread half of butter mixture evenly over crackers. Place another layer of crackers evenly over butter layer. Spread remaining 1/2 butter mixture over second layer of crackers. Top with another layer of crackers.
In microwave combine and melt: peanut butter, chocolate chips, butterscotch chips. Spread evenly over final cracker layer. Cover, and chill for at least an hour. Lift foil handles to remove bars from pan and cut. Store in refridgerator. - Tricia Munk
1 c. butter
2 c. graham cracker crumbs
1 c. firmly packed brown sugar (dark is best)
1/2 c. milk
1/3 c. white sugar
2/3 c. creamy peanut butter
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips
Line a 9x13 pan with foil, leaving an overlap on sides to use later for handles. Line foil with 1 layer of club crackers. Cover entire bottom of pan.
In large saucepan melt butter over med. heat. Add graham cracker crumbs, brown sugar, milk, and white sugar. Bring to a boil, and boil for 5 minutes (stirring constantly). Remove from heat and spread half of butter mixture evenly over crackers. Place another layer of crackers evenly over butter layer. Spread remaining 1/2 butter mixture over second layer of crackers. Top with another layer of crackers.
In microwave combine and melt: peanut butter, chocolate chips, butterscotch chips. Spread evenly over final cracker layer. Cover, and chill for at least an hour. Lift foil handles to remove bars from pan and cut. Store in refridgerator. - Tricia Munk
Buffalo Droppings
2 c. sugar
½ c. milk
1 tsp. vanilla
3 c. oatmeal
4 tbl. cocoa
½ c. butter, melted
1 c. peanut butter
Mix together in saucepan: sugar, milk, cocoa, and butter. Bring to a full boil and let boil 1 minute, stirring. Remove from the heat and add the vanilla and peanut butter. Stir. Mix in oatmeal and drop from spoon onto wax paper. - Tricia Munk
Banana Chocolate Chip Cookies
1 ½ c. flour
½ tsp. baking soda
1 tsp. salt
¾ tsp. cinnamon
¼ tsp. nutmeg
¾ c. shortening or applesauce
1 c. sugar
1 egg
2 mashed bananas
½ tsp. lemon juice
1 ½ c. oatmeal
½ c. chopped nuts
½ pkg. semi sweet chocolate chips
½ tsp. vanilla
Cream shortening and sugar. Add bananas, lemon juice, vanilla, and egg. Mix in dry ingredients. Stir in oatmeal, nuts and chips. Bake dough at 350 degrees on greased cookie sheet for 12 minutes or until done. - Tricia Munk
Peanut Butter Fudge
1 cup sugar 1 shot of salt 3/4 Tbl. cocoa 1/2 c. milk cap full of vanilla peanut butter to taste | |
Cheesecake
Graham Cracker Crust:
½ teaspoon cinnamon
1 ¾ cup graham cracker crumbs
1/3 cup margarine
¼ cup sugar
Press in bottom and upsides of spring flour pan and bake for eight minutes.
Filling:
4, 8 oz packages of cream cheese
1 ¾ cup sugar
4 eggs
2 tablespoons fresh lemon juice (optional)
1 lemon rind (optional)
1 ½ teaspoon vanilla
3 ½ tablespoon corn starch
1 cube melted butter
2 cups sour cream
Cream, cream cheese and sugars then add and mix in each egg one at a time. Add lemon and vanilla and mix until smooth. Add corn starch and beat until smooth, set it aside. Mix in a separate bowl, butter and sour cream until smooth. Combine all ingredients and pour into crust.
Bake at 350 degrees for 1 hour and 15 minutes.
Turn off oven and let the cheesecake sit for 2.5 hours with the door shut. Refrigerate until completely chilled.
- Norma Haynie
Carmelitas
Base:
2 c. flour
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1 1/2 c. butter, softened
1 t. baking soda
1/2 t. salt
Filling:
1 (12.25 oz. jar) Smucker's caramel ice-cream topping
3 T. flour
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts
1) Heat oven to 350. Grease 13x9 inch pan. In large bowl, beat base ingredients with mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan. Bake 10 min.
2) Meanwhile, in small bowl, stir together caramel topping and 3 T. flour.
3) Sprinkle chocolate chips and nuts over baked base. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.
4) Bake 18 - 22 minutes or until golden brown. Cool then refrigerate 1 - 2 hours or until filling is set. Cut into squares. - Margaret Haynie
Pistachio Dessert
1 cup flour
2 tablespoons sugar
1 cube butter
2 tablespoons sugar
1 cube butter
¼ cup chopped nuts
Blend together. Spread in 9 x 13 pan. Bake for 10-20 minutes at 350.
Meanwhile mix together:
6 ½ oz. Cool Whip
8 oz. pkg. cream cheese
1/3 cup sugar
Spread on top of cooled crust.
In seperate bowl mix:
2 sm. pkgs instant pistachio pudding
2 ½ cups milk
Beat until thick. Spread on second layer.
Top with additional Cool Whip and sprinkle with chopped nuts.
- Tricia Munk
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