Marinade
1/4 c soy sauce
1/4 c oil
3 T djon mustard
1/2 t minced garlic
Z
Friday, June 30, 2017
Pepper Jelly
Pepper Jelly
1 c chopped green peppers
2 c chopped jalapenos
(when making habanero jelly use red pepper and go half and half or it will be HOT)
6 c sugar
1 1/2 c cider vinegar
2-3 drops food coloring (green-jalapeno, red-habanero)
6 oz liquid pectin
Combine in blender vinegar, sugar and peppers. Best to split in 2
Using a LARGE pot (so doesn't boil over) heat to hard boil (when jelly boils up). Boil 3 minutes, stirring constantly.
Remove from heat, stir in pectin
Let stand 5 minutes
Skim then pour into jelly jars. Makes 6-7 half pint jars
Can put skimmed stuff into jar and mix. YUM
Raspberry
use either kind of pepper
substitute 1 c raspberries for 1 cup pepper
use fewer habaneros!!
Z
1 c chopped green peppers
2 c chopped jalapenos
(when making habanero jelly use red pepper and go half and half or it will be HOT)
6 c sugar
1 1/2 c cider vinegar
2-3 drops food coloring (green-jalapeno, red-habanero)
6 oz liquid pectin
Combine in blender vinegar, sugar and peppers. Best to split in 2
Using a LARGE pot (so doesn't boil over) heat to hard boil (when jelly boils up). Boil 3 minutes, stirring constantly.
Remove from heat, stir in pectin
Let stand 5 minutes
Skim then pour into jelly jars. Makes 6-7 half pint jars
Can put skimmed stuff into jar and mix. YUM
Raspberry
use either kind of pepper
substitute 1 c raspberries for 1 cup pepper
use fewer habaneros!!
Z
Rum Chata Pumpkin Pie Pudding Shots
Rum Chata Pumpkin Pie Pudding Shots
1 small pkg pumpkin spice instant pudding
3/4 c milk
3/4 c rum chata
8 oz cool whip
Whisk together milk, rum chata, and pudding until combined
add cool whip a little at a time with whisk
Spoon mixture into shot glasses, disposable shot cups or 1-2 oz cups w/lids
Place in freezer at least 2 hours
1 small pkg pumpkin spice instant pudding
3/4 c milk
3/4 c rum chata
8 oz cool whip
Whisk together milk, rum chata, and pudding until combined
add cool whip a little at a time with whisk
Spoon mixture into shot glasses, disposable shot cups or 1-2 oz cups w/lids
Place in freezer at least 2 hours
Broccoli Garlic Angel Hair Pasta
Broccoli Garlic Angel Hair Pasta
1 1/2 lbs broccoli
2 T olive oil
1/4 c butter (i usually don't add)
6 cloves garlic
3 c chicken stock
1 lb angel hair pasta
1/2 c freshly shredded parmigiano-reggiano cheese
1 pinch red pepper flakes (you know I use more!)
Cut broccoli, chop stems into small pieces and put in separate bowl
Heat oil (and butter if you use) in skillet over medium heat. Add garlic and cook until soft, not brown
Sprinkle in pepper flakes and salt. Pour chicken stock into skillet and bring to simmer.
Stir in broccoli stems and simmer until tender, 10-12 minutes
Add more chicken stock if mixture starts to dry out
Stir broccoli florets into skillet, cook until bright green and slightly tender, 3-4 minutes
Boil pasta until strands almost tender, about 4 minutes. Drain and transfer to large pot
Pour broccoli sauce over pasta, stir with wooden spoon
Mix in 1/2 c cheese, cover and let stand until pasta absorbs excess liquid and finishes cooking
Serve, sprinkle with more cheese and/or red pepper flakes if desired
I usually add some chicken
1 1/2 lbs broccoli
2 T olive oil
1/4 c butter (i usually don't add)
6 cloves garlic
3 c chicken stock
1 lb angel hair pasta
1/2 c freshly shredded parmigiano-reggiano cheese
1 pinch red pepper flakes (you know I use more!)
Cut broccoli, chop stems into small pieces and put in separate bowl
Heat oil (and butter if you use) in skillet over medium heat. Add garlic and cook until soft, not brown
Sprinkle in pepper flakes and salt. Pour chicken stock into skillet and bring to simmer.
Stir in broccoli stems and simmer until tender, 10-12 minutes
Add more chicken stock if mixture starts to dry out
Stir broccoli florets into skillet, cook until bright green and slightly tender, 3-4 minutes
Boil pasta until strands almost tender, about 4 minutes. Drain and transfer to large pot
Pour broccoli sauce over pasta, stir with wooden spoon
Mix in 1/2 c cheese, cover and let stand until pasta absorbs excess liquid and finishes cooking
Serve, sprinkle with more cheese and/or red pepper flakes if desired
I usually add some chicken
Habanero Sauce
Habanero Sauce
3 carrots
med onion
med tomato
3 cloves garlic
habaneros
boil until carrots are done
blend with
1 c vinegar
1 T salt, at least
chili powder
dash cumin
add more carrots and onions to make less spicy
taste after blended to see what you think
DON'T INHALE!!!!
Lily
3 carrots
med onion
med tomato
3 cloves garlic
habaneros
boil until carrots are done
blend with
1 c vinegar
1 T salt, at least
chili powder
dash cumin
add more carrots and onions to make less spicy
taste after blended to see what you think
DON'T INHALE!!!!
Lily
Meatloaf
Meatloaf
1 packet onion soup mix or onion powder
2 lbs burger
1/2 to 3/4 c oatmeal or bread crumbs
1 egg, beaten
8 oz tomato sauce
mix ingredients
press into 9x5 loaf pan
bake @ 350 for 1 hour
1 packet onion soup mix or onion powder
2 lbs burger
1/2 to 3/4 c oatmeal or bread crumbs
1 egg, beaten
8 oz tomato sauce
mix ingredients
press into 9x5 loaf pan
bake @ 350 for 1 hour
Banana Cake
Banana Cake
1 pkg yellow cake mix
1/2 c brown sugar, packed
1 t cinnamon
2 med bananas, mashed
1 c water
1/2 c oil
3 large eggs
Mix all ingredients and mix 1 minute on low
Scrape. Mix 2 minutes on medium
Bake @ 350 degrees in 9x13 greased pan for 30-32 minutes
Z
1 pkg yellow cake mix
1/2 c brown sugar, packed
1 t cinnamon
2 med bananas, mashed
1 c water
1/2 c oil
3 large eggs
Mix all ingredients and mix 1 minute on low
Scrape. Mix 2 minutes on medium
Bake @ 350 degrees in 9x13 greased pan for 30-32 minutes
Z
Irish Soda Bread Muffins with Cheddar and Jalapenos
Irish Soda Bread Muffins with Cheddar and Jalapenos
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
1¾ cups buttermilk
1 egg
¼ cup butter, melted
1 cup shredded cheddar
4 jalapenos, seeded and diced
Instructions
Preheat oven to 375 degrees F. Line a muffin tin with paper liners, or spray muffin tin with cooking spray.
Mix flour, baking powder, salt, sugar, and baking soda in a large bowl.
Whisk together buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
Stir in shredded Cheddar ad diced jalapenos.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
1¾ cups buttermilk
1 egg
¼ cup butter, melted
1 cup shredded cheddar
4 jalapenos, seeded and diced
Instructions
Preheat oven to 375 degrees F. Line a muffin tin with paper liners, or spray muffin tin with cooking spray.
Mix flour, baking powder, salt, sugar, and baking soda in a large bowl.
Whisk together buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
Stir in shredded Cheddar ad diced jalapenos.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Irish Potato Pie
Irish Potato Pie
Ingredients:
1 sheet frozen puff pastry, thawed
4 tablespoons butter
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 tablespoon fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish
Directions:
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.
Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
First time I made this is was too soupy. Need to adjust something. Not sure what yet. Will update if I figure it out.
Ingredients:
1 sheet frozen puff pastry, thawed
4 tablespoons butter
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 tablespoon fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish
Directions:
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.
Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
First time I made this is was too soupy. Need to adjust something. Not sure what yet. Will update if I figure it out.
Dublin Coddle
Dublin Coddle
Ingredients
1-3/4 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground black pepper
4 slices thick-cut bacon, cut into 1-inch pieces
1-1/4 pounds bratwurst
2 large onions, sliced into 1/2-inch-thick rings
1 Tablespoon minced fresh thyme
1-3/4 cups low sodium chicken broth
2 Tablespoons cider vinegar
2 Tablespoons minced fresh parsley for garnish
Instructions
Preheat oven to 325° F.
Shingle potato slices in bottom of 9 x 9-inch baking dish. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper; set aside.
Cook bacon in 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Carefully add sausages to now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.
Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.
Add chicken broth and vinegar, scraping up any browned bits, and bring to simmer.
Carefully pour onion mixture over potatoes, spreading onions into even layer.
Place sausages, browned side up, on top of onions. Transfer to oven and bake until paring knife inserted into potatoes meets little resistance, about 1 hour and 15 minutes to 1 hour and 45 minutes.
Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.
Yield: 3 to 5 servings.
Ingredients
1-3/4 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground black pepper
4 slices thick-cut bacon, cut into 1-inch pieces
1-1/4 pounds bratwurst
2 large onions, sliced into 1/2-inch-thick rings
1 Tablespoon minced fresh thyme
1-3/4 cups low sodium chicken broth
2 Tablespoons cider vinegar
2 Tablespoons minced fresh parsley for garnish
Instructions
Preheat oven to 325° F.
Shingle potato slices in bottom of 9 x 9-inch baking dish. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper; set aside.
Cook bacon in 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Carefully add sausages to now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper towel–lined plate.
Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add onions, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.
Add chicken broth and vinegar, scraping up any browned bits, and bring to simmer.
Carefully pour onion mixture over potatoes, spreading onions into even layer.
Place sausages, browned side up, on top of onions. Transfer to oven and bake until paring knife inserted into potatoes meets little resistance, about 1 hour and 15 minutes to 1 hour and 45 minutes.
Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.
Yield: 3 to 5 servings.
Booze Fudge
Booze Fudge
5 cups sugar(2 pounds)
2 sticks unsalted butter
1 cup whole milk
1 1/2 teaspoons of vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 1/2 cups powdered sugar
3/4 cup Jack Daniels, or a booze you really like. You will be able to really taste it! I made kahlua and baileys
1. Whisk whiskey with confectioner’s sugar, and set aside.
2. Foil and butter a 9 x 13 (or larger) baking pan.
3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat.
4. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.
5. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated.
6. Pour into a greased pan, and chill. Let mellow for a day before cutting.
5 cups sugar(2 pounds)
2 sticks unsalted butter
1 cup whole milk
1 1/2 teaspoons of vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 1/2 cups powdered sugar
3/4 cup Jack Daniels, or a booze you really like. You will be able to really taste it! I made kahlua and baileys
1. Whisk whiskey with confectioner’s sugar, and set aside.
2. Foil and butter a 9 x 13 (or larger) baking pan.
3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat.
4. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.
5. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated.
6. Pour into a greased pan, and chill. Let mellow for a day before cutting.
Fried Cabbage with Kielbasa
Fried Cabbage with Kielbasa
Ingredients
6 tbsp butter, divided (olive oil, ghee or coconut oil)
1 cup onion, diced (about 4 oz)
4 cloves garlic, minced
2 tbsp red wine vinegar (get it here)
14 oz kielbasa, thinly sliced on a bias
large head green cabbage, cored and sliced
1 tsp paprika
sea salt and pepper, to taste
1/4 cup Italian flat leaf parsley, rough chopped
1 tsp crushed red pepper flakes, optional
Instructions
In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add red wine vinegar to the pan and mix in with onions and garlic.
Add sliced kielbasa to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with fresh parsley and crushed red pepper flakes before serving.
Ingredients
6 tbsp butter, divided (olive oil, ghee or coconut oil)
1 cup onion, diced (about 4 oz)
4 cloves garlic, minced
2 tbsp red wine vinegar (get it here)
14 oz kielbasa, thinly sliced on a bias
large head green cabbage, cored and sliced
1 tsp paprika
sea salt and pepper, to taste
1/4 cup Italian flat leaf parsley, rough chopped
1 tsp crushed red pepper flakes, optional
Instructions
In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add red wine vinegar to the pan and mix in with onions and garlic.
Add sliced kielbasa to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with fresh parsley and crushed red pepper flakes before serving.
Cream Cheese Bean Dip
Cream Cheese Bean Dip
Ingredients
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Instructions
Preheat to 350.
Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.
Pour into 8x8 pan. Top with cheese and bake for 25 minutes.
Serve hot with tortilla chips. ENJOY!
Ingredients
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Instructions
Preheat to 350.
Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.
Pour into 8x8 pan. Top with cheese and bake for 25 minutes.
Serve hot with tortilla chips. ENJOY!
Taco Dip
Taco Dip
1 jar taco sauce
3 med chopped tomatos
1/2 chopped green pepper
6 small chopped green onions
1 lg or 2 med mashed avocados
1 jar taco sauce
3 med chopped tomatos
1/2 chopped green pepper
6 small chopped green onions
1 lg or 2 med mashed avocados
jalapenos
4 oz shredded cheese
Mix together
4 oz shredded cheese
Mix together
Spiced Pumpkin Cupcakes
Spiced Pumpkin Cupcakes
1 pkg (18 ¼ oz) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding mix
1 c canned pumpkin
½ c oil
½ c water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla
Beat all ingredients with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each 2/3 full.
Bake in preheated 350 degree oven for 20 minutes. Frost cooled cupcakes with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
¼ c butter, softened
1 tsp vanilla
¼ tsp ground cloves
16 oz powdered sugar
Beat cream cheese, butter, vanilla and cloves until light and fluffy. Gradually beat in powdered sugar until smooth
1 pkg (18 ¼ oz) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding mix
1 c canned pumpkin
½ c oil
½ c water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla
Beat all ingredients with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each 2/3 full.
Bake in preheated 350 degree oven for 20 minutes. Frost cooled cupcakes with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
¼ c butter, softened
1 tsp vanilla
¼ tsp ground cloves
16 oz powdered sugar
Beat cream cheese, butter, vanilla and cloves until light and fluffy. Gradually beat in powdered sugar until smooth
Absolute Mexican Cornbread
Absolute Mexican Cornbread
1 c melted butter
1 c sugar
4 eggs
1 (15 oz) can cream corn
4 oz can chopped green chilis
1 c shredded jack/cheddar cheese
1 c flour
1 c yellow cornmeal
4 t baking powder
1/4 t salt
Preheat oven to 300 degrees
Grease 9x13 pan
Beat together butter & sugar, beat in eggs 1 at a time. Blend in corn, chilis and cheese
Stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture, stir until smooth. Pour batter into pan.
Bake in preheated oven for 1 hour until toothpick inserted into center of pan comes out clean.
1 c melted butter
1 c sugar
4 eggs
1 (15 oz) can cream corn
4 oz can chopped green chilis
1 c shredded jack/cheddar cheese
1 c flour
1 c yellow cornmeal
4 t baking powder
1/4 t salt
Preheat oven to 300 degrees
Grease 9x13 pan
Beat together butter & sugar, beat in eggs 1 at a time. Blend in corn, chilis and cheese
Stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture, stir until smooth. Pour batter into pan.
Bake in preheated oven for 1 hour until toothpick inserted into center of pan comes out clean.
Chicken Gumbo
Chicken Gumbo
Package deboned chicken thighs
Package deboned chicken breasts
Package deboned chicken thighs
Package deboned chicken breasts
Andouille sausage
1 c chopped onion
1 c chopped green pepper
1 c chopped celery
2 pkgs frozen okra
3-4 boxes chicken broth
Roux
Fifty/fifty amounts of flour and oil (I use olive oil and just really don’t measure; probably end up being about ¾ cup of each.) and cook (I use a large cast iron skillet). I stand over it, stirring with a spatula, it burns easily; have to throw it out and start over. Once I get it to a brown color I want, I add one cup of chopped onions and turn off the heat; this sort of starts the onions cooking and cools down the roux. After a while I add some Swanson Chicken Broth (99% fat free, no msg) and stir the stuff to make it thinner.
I work on the chicken thighs, scraping the fat etc off and cutting the meat into smaller pieces. I place the cut up thighs in a bowl, add olive oil and mix up the mess; that helps keep pieces separated. I season the pieces of thighs with salt, pepper and some Tabasco sauce. In a large pot that I’ll cook the gumbo in I stir fry the thighs so they’ll brown and the remaining fat on the thighs will melt (If I decide to use andouille sausage, I cut it up and put it browning first, you can find it at Byerly’s in the meat section, I use the whole package). I cut up the chicken breast in bite size pieces and add to pot once the thighs are browned and continue browning the stuff. Once that is done, I add one cup each of chopped onions, celery and green pepper (I use colored peppers if I have any). I let that cook up a little while, then I add the roux and any of the chicken broth left from the box (Now If I want okra in it, I add it now *) I then add two or three more boxes of chicken broth and just let it cook, about 2 hours just simmering.
· Okra: put in a large skillet with olive oil and bake it in the oven at 350 degrees, stirring every once and a while. I do it until the slime is done with. I usually do that a day ahead, and refrigerate it.
·
White rice recipe I use
2 cups rice
3 cups water (I now use chicken broth instead of water and use 2 ½ cup of broth; makes for a more flavorful.)
I usually wash and soak the rice for about 30 minutes. I now rinse the rice five or six time, soaking each time in the water)
I put rice/water in micro-wave bowl
10 minutes at 60 %
10 minutes at 30 %
That’s it.
1 c chopped onion
1 c chopped green pepper
1 c chopped celery
2 pkgs frozen okra
3-4 boxes chicken broth
Roux
Fifty/fifty amounts of flour and oil (I use olive oil and just really don’t measure; probably end up being about ¾ cup of each.) and cook (I use a large cast iron skillet). I stand over it, stirring with a spatula, it burns easily; have to throw it out and start over. Once I get it to a brown color I want, I add one cup of chopped onions and turn off the heat; this sort of starts the onions cooking and cools down the roux. After a while I add some Swanson Chicken Broth (99% fat free, no msg) and stir the stuff to make it thinner.
I work on the chicken thighs, scraping the fat etc off and cutting the meat into smaller pieces. I place the cut up thighs in a bowl, add olive oil and mix up the mess; that helps keep pieces separated. I season the pieces of thighs with salt, pepper and some Tabasco sauce. In a large pot that I’ll cook the gumbo in I stir fry the thighs so they’ll brown and the remaining fat on the thighs will melt (If I decide to use andouille sausage, I cut it up and put it browning first, you can find it at Byerly’s in the meat section, I use the whole package). I cut up the chicken breast in bite size pieces and add to pot once the thighs are browned and continue browning the stuff. Once that is done, I add one cup each of chopped onions, celery and green pepper (I use colored peppers if I have any). I let that cook up a little while, then I add the roux and any of the chicken broth left from the box (Now If I want okra in it, I add it now *) I then add two or three more boxes of chicken broth and just let it cook, about 2 hours just simmering.
· Okra: put in a large skillet with olive oil and bake it in the oven at 350 degrees, stirring every once and a while. I do it until the slime is done with. I usually do that a day ahead, and refrigerate it.
·
White rice recipe I use
2 cups rice
3 cups water (I now use chicken broth instead of water and use 2 ½ cup of broth; makes for a more flavorful.)
I usually wash and soak the rice for about 30 minutes. I now rinse the rice five or six time, soaking each time in the water)
I put rice/water in micro-wave bowl
10 minutes at 60 %
10 minutes at 30 %
That’s it.
Tex-Mex Rice
Tex-Mex Rice
1 (14.5)can diced tomatoes
1 ½ cups of long-grain white rice
¼ cup vegetable oil
1 onion, chopped fine
1 poblano chili chopped fine (seeds removed; if want to reduce heat)
2 jalapeno chilies chopped fine (seeds removed; if want to reduce heat)
1 tbsp poblano chili chopped fine (this is what I used)
1 tsp ground cumin
1 tsp dried oregano
1 ½ cups low sodium chicken broth
salt
Rinse rice and soak about one hour then let rice dry.
Heat oil in dutch oven. Add onions and poblano pepper and cook 5 minutes. Stir rice, cumin and oregano in a pot and cook stirring frequently 5 to 6 minutes.
Add broth and processed tomatoes (blend the tomatoes in blender until smooth) and 1 tsp salt. Bring to boil the on low for 25 minutes.
1 (14.5)can diced tomatoes
1 ½ cups of long-grain white rice
¼ cup vegetable oil
1 onion, chopped fine
1 poblano chili chopped fine (seeds removed; if want to reduce heat)
2 jalapeno chilies chopped fine (seeds removed; if want to reduce heat)
1 tbsp poblano chili chopped fine (this is what I used)
1 tsp ground cumin
1 tsp dried oregano
1 ½ cups low sodium chicken broth
salt
Rinse rice and soak about one hour then let rice dry.
Heat oil in dutch oven. Add onions and poblano pepper and cook 5 minutes. Stir rice, cumin and oregano in a pot and cook stirring frequently 5 to 6 minutes.
Add broth and processed tomatoes (blend the tomatoes in blender until smooth) and 1 tsp salt. Bring to boil the on low for 25 minutes.
Jambalaya
Jambalaya
2 whole bay leave
2 tsp cayenne pepper (Henry uses ¼ tsp, I use 1 tsp)
1 ½ tsp salt
1 tsp thyme
1 ½ tsp white pepper
½ tsp black pepper
¼ tsp rubbed sage
Mix these dry ingredients together in a bowl and set aside.
2 tbsp unsalted butter (Henry and I both use grease from sausage)
1 lb chopped sausage (Andouille or kielbasa)
1 lb chicken, cut up
1 c chopped onions
1 c chopped celery
1 c chopped green pepper
1 tbsp minced garlic
½ c tomato sauce
1 c peeled and chopped tomatoes (can use petite diced tomatoes)
2 ½ c chicken stock (water or white wine)
1 ½ c uncooked long grain rice (not instant)
Melt butter in cast iron kettle over high heat and add meats. Remove sausage after it’s cooked. (I cook sausage, remove it and cook the chicken in the grease). When chicken is done add the sausage and seasonings, ½ c onions, ½ c green pepper, ½ c celery and the garlic. Cook until the vegetables start to get tender. Stir in the tomato sauce and tomatoes and cook about 1 minute, stirring often. Stir in the remaining onions, celery and green pepper. Remove from heat and add the stock and rice. (Henry lets the rice soak in water for about 15 minutes then washes it in warm water before adding to the mixture). Bake in uncovered cast iron kettle at 350 degrees until the rice is tender – about an hour. Remove from oven and remove bay leaves. Let sit 5 minutes before serving.
2 whole bay leave
2 tsp cayenne pepper (Henry uses ¼ tsp, I use 1 tsp)
1 ½ tsp salt
1 tsp thyme
1 ½ tsp white pepper
½ tsp black pepper
¼ tsp rubbed sage
Mix these dry ingredients together in a bowl and set aside.
2 tbsp unsalted butter (Henry and I both use grease from sausage)
1 lb chopped sausage (Andouille or kielbasa)
1 lb chicken, cut up
1 c chopped onions
1 c chopped celery
1 c chopped green pepper
1 tbsp minced garlic
½ c tomato sauce
1 c peeled and chopped tomatoes (can use petite diced tomatoes)
2 ½ c chicken stock (water or white wine)
1 ½ c uncooked long grain rice (not instant)
Melt butter in cast iron kettle over high heat and add meats. Remove sausage after it’s cooked. (I cook sausage, remove it and cook the chicken in the grease). When chicken is done add the sausage and seasonings, ½ c onions, ½ c green pepper, ½ c celery and the garlic. Cook until the vegetables start to get tender. Stir in the tomato sauce and tomatoes and cook about 1 minute, stirring often. Stir in the remaining onions, celery and green pepper. Remove from heat and add the stock and rice. (Henry lets the rice soak in water for about 15 minutes then washes it in warm water before adding to the mixture). Bake in uncovered cast iron kettle at 350 degrees until the rice is tender – about an hour. Remove from oven and remove bay leaves. Let sit 5 minutes before serving.
Lefsa
Lefsa
8 c mashed potatoes
3 T sugar
1/2 c whipping cream, not whipped
8 heaping T butter
1 T salt
4 c flour, scant
Peel potatoes and them and then mash with butter, cream and salt. Let them get thoroughly cold. Mix in flour and roll out rounds of dough paper. Then on lightly flour board bake rounds on grill turning to lightly both sides.
I wrote this out as it was on the original recipe card
8 c mashed potatoes
3 T sugar
1/2 c whipping cream, not whipped
8 heaping T butter
1 T salt
4 c flour, scant
Peel potatoes and them and then mash with butter, cream and salt. Let them get thoroughly cold. Mix in flour and roll out rounds of dough paper. Then on lightly flour board bake rounds on grill turning to lightly both sides.
I wrote this out as it was on the original recipe card
Caramel Rolls
Caramel Rolls
2 loaves frozen bread dough
1/2 c butter
1 c brown sugar
2 T milk
1 small butterscotch pudding-not instant
1 small vanilla pudding-not instant
cinnamon to taste
nuts may be added
Preheat oven to 350 degrees/grease 9x13 pan
Thaw bread but don't allow to rise
Tear 1 loaf and drop helter skelter in pan
Melt butter and add rest of ingredients - beat until smooth, pour over pan
Tear up 2nd loaf and throw on top of empty spots
Let raise for 2 1/2 to 3 hours OR overnite
Bake appox. 30 minutes
2 loaves frozen bread dough
1/2 c butter
1 c brown sugar
2 T milk
1 small butterscotch pudding-not instant
1 small vanilla pudding-not instant
cinnamon to taste
nuts may be added
Preheat oven to 350 degrees/grease 9x13 pan
Thaw bread but don't allow to rise
Tear 1 loaf and drop helter skelter in pan
Melt butter and add rest of ingredients - beat until smooth, pour over pan
Tear up 2nd loaf and throw on top of empty spots
Let raise for 2 1/2 to 3 hours OR overnite
Bake appox. 30 minutes
Chicken Enchiladas
Chicken Enchiladas
3 c (12 oz) shredded cheddar cheese, divided
2 c (8 oz) shredded monterey jack cheese
2 c chopped cooked chicken
2 c (16 oz) sour cream
1 can cream of chicken soup, undiluted
1 can (4 oz) chopped green chilies
2 T finely chopped onion
1/4 t pepper
1/8 t salt
10 flour tortillas (8 in), warmed
Preheat oven to 350 degrees/grease 9x13 pan
In large bowl combine 2 c cheddar cheese, monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 c off center on each tortilla; roll up. Place seam side down in pan. cover and bake for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer on until cheese is melted. Let stand for 10 minutes before serving.
Note: might want to take some of mixture out and mix with milk to pour over enchilada and bake. it keeps them moister.
3 c (12 oz) shredded cheddar cheese, divided
2 c (8 oz) shredded monterey jack cheese
2 c chopped cooked chicken
2 c (16 oz) sour cream
1 can cream of chicken soup, undiluted
1 can (4 oz) chopped green chilies
2 T finely chopped onion
1/4 t pepper
1/8 t salt
10 flour tortillas (8 in), warmed
Preheat oven to 350 degrees/grease 9x13 pan
In large bowl combine 2 c cheddar cheese, monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 c off center on each tortilla; roll up. Place seam side down in pan. cover and bake for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer on until cheese is melted. Let stand for 10 minutes before serving.
Note: might want to take some of mixture out and mix with milk to pour over enchilada and bake. it keeps them moister.
Henry's String Beans
Henry's String Beans
Olive oil to coat bottom of pan
1 chopped onion, cooked until wilted
add about 1 c chicken broth and reduce to about 1/4 liquid
add string beans (cut them up and put in water so they're rehydrate, do so beforehand) and cook until done
Olive oil to coat bottom of pan
1 chopped onion, cooked until wilted
add about 1 c chicken broth and reduce to about 1/4 liquid
add string beans (cut them up and put in water so they're rehydrate, do so beforehand) and cook until done
Cornbread Casserole
Cornbread Casserole
1 can whole kernel corn, drained with 1/2 liquid reserved
1 can cream style corn
8 oz shredded cheddar cheese
1 8 oz pkg dry corn bread mix
2 eggs
1 c sour cream
Preheat oven to 400 degrees/grease 9x13 pan
Combine all ingredients except cheese (I put some cheese in); stir until blended
Pour in pan and sprinkle with cheese
Bake for around 30 minutes until golden brown
1 can whole kernel corn, drained with 1/2 liquid reserved
1 can cream style corn
8 oz shredded cheddar cheese
1 8 oz pkg dry corn bread mix
2 eggs
1 c sour cream
Preheat oven to 400 degrees/grease 9x13 pan
Combine all ingredients except cheese (I put some cheese in); stir until blended
Pour in pan and sprinkle with cheese
Bake for around 30 minutes until golden brown
Chicken Fricassee
Chicken Fricassee
1-6 cut up chicken breasts
In cast iron pot put:
1 c chopped onions
1 c chopped celery
1 c chopped greeen pepper
With lightly coated amount of olive oil and saute until vegetables are somewhat wilted, add at least 2 c chicken broth and 1-2 c white wine; place in 350 degree oven for 1-2 hours
Saute chicken in cast iron skillet and add to liquid; cook in oven another hour.
Thicken with corn starch
1-6 cut up chicken breasts
In cast iron pot put:
1 c chopped onions
1 c chopped celery
1 c chopped greeen pepper
With lightly coated amount of olive oil and saute until vegetables are somewhat wilted, add at least 2 c chicken broth and 1-2 c white wine; place in 350 degree oven for 1-2 hours
Saute chicken in cast iron skillet and add to liquid; cook in oven another hour.
Thicken with corn starch
Mary's Spaghetti Sauce
Mary's Spaghetti Sauce
1 1/4 onion, chopped
1/4 c olive oil
1 1/2 lbs browned ground chuck (I will sometimes add italian sausage)
3 cloves garlic, minced
4 T parsley
1 t black pepper
1/2 t red pepper (I use more)
2/3 c dry red wine
1 can canned diced tomatoes
12 oz tomato paste
12 oz tomato sauce
1 t oregano
1 t sweet basil (or more)
2/3 c shredded parmesan cheese
1-2 T sugar
tabasco to taste
Saute onions in olive oil in large dutch oven
Add meat and remaining ingredients
Simmer uncovered 1 hour
Place in oven at 350 degrees for another hour or so
1 1/4 onion, chopped
1/4 c olive oil
1 1/2 lbs browned ground chuck (I will sometimes add italian sausage)
3 cloves garlic, minced
4 T parsley
1 t black pepper
1/2 t red pepper (I use more)
2/3 c dry red wine
1 can canned diced tomatoes
12 oz tomato paste
12 oz tomato sauce
1 t oregano
1 t sweet basil (or more)
2/3 c shredded parmesan cheese
1-2 T sugar
tabasco to taste
Saute onions in olive oil in large dutch oven
Add meat and remaining ingredients
Simmer uncovered 1 hour
Place in oven at 350 degrees for another hour or so
Sour Cream Apple Celery Salad
Sour Cream Apple Celery Salad
1 t sugar
2 t white wine vinegar
2 T sour cream
1 apple chopped
1-2 stalks celery
Pecans if desired
1 t sugar
2 t white wine vinegar
2 T sour cream
1 apple chopped
1-2 stalks celery
Pecans if desired
Spring Salad
Spring Salad
2 c miracle whip
1 c sugar
1 c vinegar
1 can Eagle Brand milk
1 lb macaroni
1/2 lb carrots
1/2 stalk celery
2 small cucumbers
Onion
Green pepper
2 c miracle whip
1 c sugar
1 c vinegar
1 can Eagle Brand milk
1 lb macaroni
1/2 lb carrots
1/2 stalk celery
2 small cucumbers
Onion
Green pepper
Pistachio Salad
Pistachio Salad
20 oz crushed pineapple
9 oz cool whip
Small instant pistachio pudding
1/2 c mini marshmallows
1/2 c chopped nuts
Mix pineapple (w/juice), cool whip and pudding
Add marshmallows and nuts
Chill and serve
20 oz crushed pineapple
9 oz cool whip
Small instant pistachio pudding
1/2 c mini marshmallows
1/2 c chopped nuts
Mix pineapple (w/juice), cool whip and pudding
Add marshmallows and nuts
Chill and serve
Marbled Cream Cheese & Kahlua Brownies
Marbled Cream Cheese & Kahlua Brownies
Cheesecake filling:
8 oz cream cheese at room temperature
5 T butter at room temperature
1/4 c sugar
1 lg egg
1 T Kahlua
Brownies:
1 pkg (19.8 ounce) brownie mix
1/3 c vegetable oil
1/4 c Kahlua
2 lg eggs
1/2 c mini semisweet chocolate chips
1. Prepare the filling:place the cream cheese, butter, sugar, egg and Kahlua in a large mixing bowl and blend with an electric mixer on low speed until smooth and well combined. Set the bowl aside.
2. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist the bottom of a 9x13 inch pan with vegetable oil spray. Set the pan aside.
3. Place the brownie mix, oil, Kahlua, and eggs in large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top. Place pan in oven.
4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust. 27-32 minutes. Remove pan from oven and place on wire rack to cool for 30 minutes. Cut brownies into 24 squares.
*store brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw brownies overnite on counter before serving.
I have been known to use more Kahlua ;)
Cheesecake filling:
8 oz cream cheese at room temperature
5 T butter at room temperature
1/4 c sugar
1 lg egg
1 T Kahlua
Brownies:
1 pkg (19.8 ounce) brownie mix
1/3 c vegetable oil
1/4 c Kahlua
2 lg eggs
1/2 c mini semisweet chocolate chips
1. Prepare the filling:place the cream cheese, butter, sugar, egg and Kahlua in a large mixing bowl and blend with an electric mixer on low speed until smooth and well combined. Set the bowl aside.
2. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist the bottom of a 9x13 inch pan with vegetable oil spray. Set the pan aside.
3. Place the brownie mix, oil, Kahlua, and eggs in large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top. Place pan in oven.
4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust. 27-32 minutes. Remove pan from oven and place on wire rack to cool for 30 minutes. Cut brownies into 24 squares.
*store brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw brownies overnite on counter before serving.
I have been known to use more Kahlua ;)
Bacon Wrapped Smokies
Bacon Wrapped Smokies
Preheat oven 325 degrees
2 lbs bacon cut into 3rds - refrigerate
14 oz cocktail wieners
1 1/3 c brown sugar
Wrap wiener in bacon and secure with toothpick; place on cookie sheet
Sprinkle on brown sugar
Bake 40 minutes until sugar bubbly
Place in slow cooker on low
Preheat oven 325 degrees
2 lbs bacon cut into 3rds - refrigerate
14 oz cocktail wieners
1 1/3 c brown sugar
Wrap wiener in bacon and secure with toothpick; place on cookie sheet
Sprinkle on brown sugar
Bake 40 minutes until sugar bubbly
Place in slow cooker on low
Spicy Party Mix
Spicy Party Mix
1/2 c butter
1/2 c oil
1 t celery salt
1 T worchestershire sauce
2 t cayenne (or more)
Pretzels
Mini club crackers
1/2 c butter
1/2 c oil
1 t celery salt
1 T worchestershire sauce
2 t cayenne (or more)
Pretzels
Mini club crackers
Bugles
Goldfish
Pepper Jack Cheezits
Nuts
Melt butter and add rest of ingredients
Pour over pretzel mixture
Bake at 250 degrees for 1 1/2 hours; stirring every 15 minutes
Goldfish
Pepper Jack Cheezits
Nuts
Melt butter and add rest of ingredients
Pour over pretzel mixture
Bake at 250 degrees for 1 1/2 hours; stirring every 15 minutes
Banana Wafer Something
Banana Wafer Something
Box vanilla wafers
In 2 separate bowls:
#1
3 sm pkgs vanilla instant pudding
1/2 c sugar
5 c milk
3-5 bananas
#2
8 oz sour cream
8 oz cream cheese
Sm container cool whip
1 t vanilla
Layer wafers/#2/#1
Box vanilla wafers
In 2 separate bowls:
#1
3 sm pkgs vanilla instant pudding
1/2 c sugar
5 c milk
3-5 bananas
#2
8 oz sour cream
8 oz cream cheese
Sm container cool whip
1 t vanilla
Layer wafers/#2/#1
Ramen Coleslaw
Ramen Coleslaw
1/2 head shredded cabbage
4 green onions
1 box frozen peas (optional)
1/4 c sunflower seeds
1/2 c sliced almonds
1 pkg ramen noodles
1 pkg noodle spice
1/2 c oil
1/4 c vinegar
4 T sugar
Break up noodles and brown
Mix oil, sugar, vinegar and spice packet
Pour over salad ingredients (except noodles)
Add chicken if desired
Add noodles just before servin
1/2 head shredded cabbage
4 green onions
1 box frozen peas (optional)
1/4 c sunflower seeds
1/2 c sliced almonds
1 pkg ramen noodles
1 pkg noodle spice
1/2 c oil
1/4 c vinegar
4 T sugar
Break up noodles and brown
Mix oil, sugar, vinegar and spice packet
Pour over salad ingredients (except noodles)
Add chicken if desired
Add noodles just before servin
Tuna-Mac Salad
Tuna-Mac Salad
1 pkg macaroni;cooked and chilled
2 can tuna
1 c chopped celery
1 med onion;finely chopped
1 c salad dressing
1 can peas (very optional)
Mix celery, onion, tuna and peas
Add macaroni
Moisten with more salad dressing if needed
1 pkg macaroni;cooked and chilled
2 can tuna
1 c chopped celery
1 med onion;finely chopped
1 c salad dressing
1 can peas (very optional)
Mix celery, onion, tuna and peas
Add macaroni
Moisten with more salad dressing if needed
BBQ
BBQ
2 lbs hamburger
14 oz ketchup
1 onion minced
2 T vinegar
1 T brown sugar
1 T mustard
Brown burger and onion
Add liquid; cook 1 1/2 hours
2 lbs hamburger
14 oz ketchup
1 onion minced
2 T vinegar
1 T brown sugar
1 T mustard
Brown burger and onion
Add liquid; cook 1 1/2 hours
Green Chili Burritos
Green Chili Burritos
2 lbs lean boneless pork roast, cubed
2 T minced garlic
10 oz can tomatoes and green chilies
4 oz can chopped green chilies
Chili powder to taste
Put pork and garlic in slow cooker;on low for 8-10 hours or high for 4-6 hours
Add tomatoes and green chilies;cook 1 hour more on high, uncovered
Season with chili powder
2 lbs lean boneless pork roast, cubed
2 T minced garlic
10 oz can tomatoes and green chilies
4 oz can chopped green chilies
Chili powder to taste
Put pork and garlic in slow cooker;on low for 8-10 hours or high for 4-6 hours
Add tomatoes and green chilies;cook 1 hour more on high, uncovered
Season with chili powder
Chili Chicken Casserole
Chili Chicken Casserole
4 boneless chicken breasts; diced and cooked
12 corn tortillas; cut in 1 inch strips
2 cans cream of chicken soup
1 med onion
1/2 c milk
4 oz can chopped green chilies
15 oz can chili with beans
2 c shredded cheese
Preheat oven to 350 degrees
Place chicken in greased 9x13 pan
Lay tortilla strips over chicken
Combine soup, milk, onion, green chilies and chili; spread over tortilla layer
Cover evenly with cheese
Cover with aluminum foil; bake 25 minutes
Uncover; bake another 25 minutes
4 boneless chicken breasts; diced and cooked
12 corn tortillas; cut in 1 inch strips
2 cans cream of chicken soup
1 med onion
1/2 c milk
4 oz can chopped green chilies
15 oz can chili with beans
2 c shredded cheese
Preheat oven to 350 degrees
Place chicken in greased 9x13 pan
Lay tortilla strips over chicken
Combine soup, milk, onion, green chilies and chili; spread over tortilla layer
Cover evenly with cheese
Cover with aluminum foil; bake 25 minutes
Uncover; bake another 25 minutes
Two Step Turtle Bars
Two Step Turtle Bars
STEP 1
1 pkg yellow cake mix
1 egg
1/2 cup butter softened
Mix together in a mixing bowl with a pastry blender until crumbly. Press into a 9 x 13 cake pan. Bake at 350 for 10 minutes.
STEP 2
1 14 ounce can sweetened condensed milk
1 tsp vanilla
1 egg, beaten
1 cup English Toffee bits***
1 and 1/2 cups chocolate chips
1 cup chopped pecans
Stir together in a mixing bowl and pour over the crust. Bake for 25 - 30 minutes until the filling in the center is set. Cool and cut into bars.
*** I did not have any English toffee bits so crushed up three or four little Butterfingers candy bars and mixed in.
STEP 1
1 pkg yellow cake mix
1 egg
1/2 cup butter softened
Mix together in a mixing bowl with a pastry blender until crumbly. Press into a 9 x 13 cake pan. Bake at 350 for 10 minutes.
STEP 2
1 14 ounce can sweetened condensed milk
1 tsp vanilla
1 egg, beaten
1 cup English Toffee bits***
1 and 1/2 cups chocolate chips
1 cup chopped pecans
Stir together in a mixing bowl and pour over the crust. Bake for 25 - 30 minutes until the filling in the center is set. Cool and cut into bars.
*** I did not have any English toffee bits so crushed up three or four little Butterfingers candy bars and mixed in.
Frog Eye Salad
Frog Eye Salad
1c acini de pepi
20 oz drained crushed pineapple
3/4 c pineapple juice
1/2 t salt
3 egg yolks
2 T flour
1 c sugar
1 can drained mandarin oranges
Sm cool whip
1 c mini marshmallows
Cook pasta until tender, drain and run cold water over and drain again
Add pineapple
In saucepan cook pineapple juice, salt, egg yolks, flour and sugar
Cool mixture and pour over pasta and pineapple
Add oranges and cool whip; fold in marshmallows
1c acini de pepi
20 oz drained crushed pineapple
3/4 c pineapple juice
1/2 t salt
3 egg yolks
2 T flour
1 c sugar
1 can drained mandarin oranges
Sm cool whip
1 c mini marshmallows
Cook pasta until tender, drain and run cold water over and drain again
Add pineapple
In saucepan cook pineapple juice, salt, egg yolks, flour and sugar
Cool mixture and pour over pasta and pineapple
Add oranges and cool whip; fold in marshmallows
Festive Carrot Cake
Festive Carrot Cake
1 1/2 c oil
2 c sugar
2 t cinnamon
2 t vanilla
1 tsp salt
4 eggs
2 1/4 c flour
2 t soda
8 oz can crushed pineapple
2 c coconut
2 c shredded carrots
1 c nuts
Icing:
6 oz cream cheese
2 1/2 c powdered sugar
1/2 c soft butter
Combine oil, sugar, cinnamon, vanilla, salt; blend well. Add flour, soda and pineapple.
With large spoon fold in carrots, coconut and nuts; blend well
Bake at 350 degrees for about 1 hour
Mix all icing ingredients and beat well
Spread on cooled cake
1 1/2 c oil
2 c sugar
2 t cinnamon
2 t vanilla
1 tsp salt
4 eggs
2 1/4 c flour
2 t soda
8 oz can crushed pineapple
2 c coconut
2 c shredded carrots
1 c nuts
Icing:
6 oz cream cheese
2 1/2 c powdered sugar
1/2 c soft butter
Combine oil, sugar, cinnamon, vanilla, salt; blend well. Add flour, soda and pineapple.
With large spoon fold in carrots, coconut and nuts; blend well
Bake at 350 degrees for about 1 hour
Mix all icing ingredients and beat well
Spread on cooled cake
Creme de Menthe Cake
Creme de Menthe Cake
white or yellow cake mix
6 t creme de menthe (3 t each)
Hersheys chocolate syrup
small cool whip
Mix cake mix as directed except substitute 3 t creme de menthe for 3 t water
Bake as directed
After it cools, poke holes in the top of cake with a fork or wooden spoon then drizzle with hersheys syrup. Let marinate a bit, then add more chocolate on top
Finish with 3 t creme de menthe mixed into cool whip
Refrigerate until ready to serve
white or yellow cake mix
6 t creme de menthe (3 t each)
Hersheys chocolate syrup
small cool whip
Mix cake mix as directed except substitute 3 t creme de menthe for 3 t water
Bake as directed
After it cools, poke holes in the top of cake with a fork or wooden spoon then drizzle with hersheys syrup. Let marinate a bit, then add more chocolate on top
Finish with 3 t creme de menthe mixed into cool whip
Refrigerate until ready to serve
Speedy Swedish Meatballs
Speedy Swedish Meatballs
1/4 c oil
2 lbs frozen meatballs
2 T flour
14 oz beef broth
1 1/2 c milk (whole prefered)
1/4 c sour cream
1 pkg (8.8 oz) egg noodles
Heat oil in a heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minutes.
Transfer meatballs into a bowl.
Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
Stir in broth and milk.
Return meatballs to skillet
Simmer until liquid thickens enough to coat meatballs, about 5 minutes
Remove skillet from heat
Stir in sour cream
Meanwhile, cook noodles in a pot of boiling water until tender but firm, drain
Transfer noodles to large bowl
Spoon meatballs and sauce over noodles
1/4 c oil
2 lbs frozen meatballs
2 T flour
14 oz beef broth
1 1/2 c milk (whole prefered)
1/4 c sour cream
1 pkg (8.8 oz) egg noodles
Heat oil in a heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minutes.
Transfer meatballs into a bowl.
Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
Stir in broth and milk.
Return meatballs to skillet
Simmer until liquid thickens enough to coat meatballs, about 5 minutes
Remove skillet from heat
Stir in sour cream
Meanwhile, cook noodles in a pot of boiling water until tender but firm, drain
Transfer noodles to large bowl
Spoon meatballs and sauce over noodles
Apple Berry Crisp
Apple Berry Crisp
2 large apples
2 1/2 c fresh or frozen blueberries or cherries
1/2 c flour, divided
1/3 c brown sugar
3 T unsalted butter
1/4 c rolled oats
1/2 t cinnamon
1/4 t nutmeg
Chop apples in food processor
Combine in berries or cherries in an 8 inch square baking dish
Toss with 1 T flour
Process rest of flour, sugar and butter until mixed thoroughly
Add oats and spices; combine
Sprinkle over fruit
Bake on middle rack at 400 degrees for 30 minutes until bubbly
Cool for 10 minutes
2 large apples
2 1/2 c fresh or frozen blueberries or cherries
1/2 c flour, divided
1/3 c brown sugar
3 T unsalted butter
1/4 c rolled oats
1/2 t cinnamon
1/4 t nutmeg
Chop apples in food processor
Combine in berries or cherries in an 8 inch square baking dish
Toss with 1 T flour
Process rest of flour, sugar and butter until mixed thoroughly
Add oats and spices; combine
Sprinkle over fruit
Bake on middle rack at 400 degrees for 30 minutes until bubbly
Cool for 10 minutes
White Chili
White Chili
2 lb chicken breast
1 med onion
1 can Ro-Tel tomatoes and green chilies
3 t minced garlic
1 tsp oregano
1 T oil
2 t ground cumin
1 tsp cayenne
3 c chicken broth
3 c shredded jack/cheddar cheese
16 oz sour cream
2 cans white nothern beans
Boil and shred chicken breast.
Saute onion, Ro-Tel, garlic, oregano, oil, cumin and cayenne; put this mixture, chicken, chicken broth and beans in pot and simmer for 1 hour.
Add sour cream and cheese; then heat throroughly
2 lb chicken breast
1 med onion
1 can Ro-Tel tomatoes and green chilies
3 t minced garlic
1 tsp oregano
1 T oil
2 t ground cumin
1 tsp cayenne
3 c chicken broth
3 c shredded jack/cheddar cheese
16 oz sour cream
2 cans white nothern beans
Boil and shred chicken breast.
Saute onion, Ro-Tel, garlic, oregano, oil, cumin and cayenne; put this mixture, chicken, chicken broth and beans in pot and simmer for 1 hour.
Add sour cream and cheese; then heat throroughly
Puppy Chow
Puppy Chow
1 stick unsalted butter
1 c peanut butter
1 c chocolate chips
1 lg box Crispex
Powdered sugar
Melt butter, peanut butter, and chocolate chips and stir until creamy.
Pour over cereal and mix until well coated
Pour into sack with powdered sugar
1 stick unsalted butter
1 c peanut butter
1 c chocolate chips
1 lg box Crispex
Powdered sugar
Melt butter, peanut butter, and chocolate chips and stir until creamy.
Pour over cereal and mix until well coated
Pour into sack with powdered sugar
Brownies 'for thin people only'
Brownies 'for thin people only'
4 eggs
2 c sugar
1 c butter
4 squares unsweetened chocolate
1 c all purpose flour, sifted
6 oz chocolate chips
1 c chopped pecans (or more)
Oven at 300 degrees
Beat eggs and sugar until thick and lite and sugar is dissolved
Melt butter and chocolate squares together, cool slightly; add to egg mixture
Stir in flour
Add chips and pecans (coat with flour to keep them 'floating')
Grease 9x12 glass pan and spread mixture evenly into the pan
Bake at 350 degrees for 35-45 minutes (Henry sets for 30 and checks after that) When you see about 1/2 inch getting too dark I take it out of the oven
Let cool short time then cut into squares to cool
(Henry takes off about 1/2 inch around edge as it gets dark/burnt)
Icing (appox recipe)
Sift powdered sugar into bowl
I take about 2 T of butter and about 3/4 milk. The butter and milk are at room temperature (I will microwave milk if it is straight out of fridge) I put some Hershey's cocoa in the sugar and stir until mixed. I then add the butter and add milk until the mixture is soften so it will be easy to drop to top of brownie square and drip to the edge. I add a little vanilla. I now taste the icing and add more sugar or cocoa until I am satisfied with the taste. I then spoon full in the center of each square and move it to the edge allowing some of the icing to drip down the edge
4 eggs
2 c sugar
1 c butter
4 squares unsweetened chocolate
1 c all purpose flour, sifted
6 oz chocolate chips
1 c chopped pecans (or more)
Oven at 300 degrees
Beat eggs and sugar until thick and lite and sugar is dissolved
Melt butter and chocolate squares together, cool slightly; add to egg mixture
Stir in flour
Add chips and pecans (coat with flour to keep them 'floating')
Grease 9x12 glass pan and spread mixture evenly into the pan
Bake at 350 degrees for 35-45 minutes (Henry sets for 30 and checks after that) When you see about 1/2 inch getting too dark I take it out of the oven
Let cool short time then cut into squares to cool
(Henry takes off about 1/2 inch around edge as it gets dark/burnt)
Icing (appox recipe)
Sift powdered sugar into bowl
I take about 2 T of butter and about 3/4 milk. The butter and milk are at room temperature (I will microwave milk if it is straight out of fridge) I put some Hershey's cocoa in the sugar and stir until mixed. I then add the butter and add milk until the mixture is soften so it will be easy to drop to top of brownie square and drip to the edge. I add a little vanilla. I now taste the icing and add more sugar or cocoa until I am satisfied with the taste. I then spoon full in the center of each square and move it to the edge allowing some of the icing to drip down the edge
Strawberry Pretzel Dessert
Strawberry Pretzel Dessert
2 3/4 c crushed pretzels
3/4 c melted butter
3 t sugar
Pat into 9x13 pan; bake at 400 degrees for 5 minutes; cool
8 oz cream cheese
1/2 c sugar
1 lg container cool whip
Blend cream cheese with 1/2 c sugar; fold in cool whip; spread onto 1st layer
2 pkg strawberry jello
2 c boiling water
20 oz frozen strawberries
Mix together, when thickens pour over 2nd layer
2 3/4 c crushed pretzels
3/4 c melted butter
3 t sugar
Pat into 9x13 pan; bake at 400 degrees for 5 minutes; cool
8 oz cream cheese
1/2 c sugar
1 lg container cool whip
Blend cream cheese with 1/2 c sugar; fold in cool whip; spread onto 1st layer
2 pkg strawberry jello
2 c boiling water
20 oz frozen strawberries
Mix together, when thickens pour over 2nd layer
Monster Cookies
Monster Cookies
12 eggs
2 lbs brown sugar
3 c sugar
1 lb butter, softened
Mix together
8 t soda
2 t salt
3 t vanilla
3 lbs peanut butter
2 T white syrup
18 c oatmeal
1 lb chocolate chips
1 lb M&Ms
Mix together thoroughly
Bake at 350 degrees for approx 10 minutes
12 eggs
2 lbs brown sugar
3 c sugar
1 lb butter, softened
Mix together
8 t soda
2 t salt
3 t vanilla
3 lbs peanut butter
2 T white syrup
18 c oatmeal
1 lb chocolate chips
1 lb M&Ms
Mix together thoroughly
Bake at 350 degrees for approx 10 minutes
Marva Bars
Marva Bars
50 caramels
2/3 c evaporated milk
1 german chocolate cake mix
1 c nuts
16 oz chocolate chips
3/4 c melted butter
Melt caramels with 1/2 c evaporated milk
Mix remaining milk with cake mix, melted butter and nuts
Press 1/2 mixture into 9x13 pan; bake at 350 degrees for 6-10 minutes
Sprinkle chips on top, then caramel mixture, then remaining cake mix
Bake 15-18 minutes
50 caramels
2/3 c evaporated milk
1 german chocolate cake mix
1 c nuts
16 oz chocolate chips
3/4 c melted butter
Melt caramels with 1/2 c evaporated milk
Mix remaining milk with cake mix, melted butter and nuts
Press 1/2 mixture into 9x13 pan; bake at 350 degrees for 6-10 minutes
Sprinkle chips on top, then caramel mixture, then remaining cake mix
Bake 15-18 minutes
Chocolate Chip Cheesecake
Chocolate Chip Cheesecake
Crust:
1 1/2 c crushed graham crackers
1/3 c sugar
1/3 c cocoa
1/3 c melted butter
Mix ingredients and press into springform pan
Filling:
3-8 oz cream cheese
1 can sweetened condensed milk
3 eggs
2 t vanilla
1 c mini chips (perhaps more)
Heat oven to 350 degrees
Mix cream cheese until soft; mix in milk then add eggs and vanilla
Coat 1/2 chocolate chips with flour and add to mixture; pour over crust
Sprinkle rest of chips on top
Bake 1 hour
Shut off oven and leave in oven another hour
Cool on rack for 1 hour
Refrigerate 2-3 hours before serving
Crust:
1 1/2 c crushed graham crackers
1/3 c sugar
1/3 c cocoa
1/3 c melted butter
Mix ingredients and press into springform pan
Filling:
3-8 oz cream cheese
1 can sweetened condensed milk
3 eggs
2 t vanilla
1 c mini chips (perhaps more)
Heat oven to 350 degrees
Mix cream cheese until soft; mix in milk then add eggs and vanilla
Coat 1/2 chocolate chips with flour and add to mixture; pour over crust
Sprinkle rest of chips on top
Bake 1 hour
Shut off oven and leave in oven another hour
Cool on rack for 1 hour
Refrigerate 2-3 hours before serving
Easy Hot Fudge
Easy Hot Fudge
1/2 c sugar
1 1/2 T cornstarch
3 T cocoa
Mix together; Add 1/2 c water and mix
Microwave 1 minute and stir
Microwave another minute
Add 2 T butter and 1 t vanilla; stir
1/2 c sugar
1 1/2 T cornstarch
3 T cocoa
Mix together; Add 1/2 c water and mix
Microwave 1 minute and stir
Microwave another minute
Add 2 T butter and 1 t vanilla; stir
Slow Cooker Guisado Verde
Slow Cooker Guisado Verde
2 T oil
2 lbs boneless pork shoulder
1 lg onion, coarsely chopped
3 cloves garlic, chopped
2-12 oz cans tomatillos, drained and chopped (I used equivolant of tomatillo salsa)
7 oz can diced green chiles
2 fresh jalapenos, sliced
1/2 c fresh chopped cilantro
1 t dried oregano
1 quart water
1 c shredded monteray jack cheese
1/4 c sour cream
1. Heat oil in large skillet over medium heat, and brown the pork on all sides. Reserving juices in the skillet, along with skillet juices.
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with juices.
3. Mix the tomatillos, green chiles, jalapenos, and cilantro into the slow cooker. Season with oregano. Pour in 1 qt water, or enough to cover all ingredients. Cover, cook on high for 6-7 hours.
4. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with cheese and sour cream if desired.
2 T oil
2 lbs boneless pork shoulder
1 lg onion, coarsely chopped
3 cloves garlic, chopped
2-12 oz cans tomatillos, drained and chopped (I used equivolant of tomatillo salsa)
7 oz can diced green chiles
2 fresh jalapenos, sliced
1/2 c fresh chopped cilantro
1 t dried oregano
1 quart water
1 c shredded monteray jack cheese
1/4 c sour cream
1. Heat oil in large skillet over medium heat, and brown the pork on all sides. Reserving juices in the skillet, along with skillet juices.
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with juices.
3. Mix the tomatillos, green chiles, jalapenos, and cilantro into the slow cooker. Season with oregano. Pour in 1 qt water, or enough to cover all ingredients. Cover, cook on high for 6-7 hours.
4. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with cheese and sour cream if desired.
Mary's BBQ Sauce
Mary's BBQ Sauce
1 large onion
1-2 cloves garlic
3/4 c green pepper
1 T olive oil
Brown the vegetables in oil until limp
Put above in kettle and add:
1-24 oz bottle catsup
1/2 c red wine vinegar
1 c hot water
1/2 c brown sugar
2 T mustard
4 T worcestershire sauce
1/8 t (or more) chili powder
1/4 t (or more) red pepper
1/8 t black pepper
3-4 shots hot sauce
Stir and simmer 30-45 minutes
Add more water if too thick or to make it go farther
1 large onion
1-2 cloves garlic
3/4 c green pepper
1 T olive oil
Brown the vegetables in oil until limp
Put above in kettle and add:
1-24 oz bottle catsup
1/2 c red wine vinegar
1 c hot water
1/2 c brown sugar
2 T mustard
4 T worcestershire sauce
1/8 t (or more) chili powder
1/4 t (or more) red pepper
1/8 t black pepper
3-4 shots hot sauce
Stir and simmer 30-45 minutes
Add more water if too thick or to make it go farther
Broccoli Salad
Broccoli Salad
10 slices bacon, cooked, drained and crumbled
1 head broccoli, cut into pieces
1/4 c chopped red onion
1/2 c craisens
3 T white wine vinegar
2 T sugar
1 c mayo
1 c sunflower seeds
combine broccoli, onion, craisens
whisk together vinegar, sugar, and mayo. Pour over broccoli mixture
Refridgerate at least 2 hours
Before serving, toss salad with crumbled bacon and sunflower seeds
10 slices bacon, cooked, drained and crumbled
1 head broccoli, cut into pieces
1/4 c chopped red onion
1/2 c craisens
3 T white wine vinegar
2 T sugar
1 c mayo
1 c sunflower seeds
combine broccoli, onion, craisens
whisk together vinegar, sugar, and mayo. Pour over broccoli mixture
Refridgerate at least 2 hours
Before serving, toss salad with crumbled bacon and sunflower seeds
Graham Cracker Bars (Leith)
Graham Cracker Bars (Leith)
1 c brown sugar
1/2 c butter
1 egg
1/2 c milk
Bring to boil (about 1-2 minutes) remove from stove
Stir in:
1 c graham cracker crumbs
1 c coconut
1/2 cup walnuts or pecans
Line 9x13 pan with whole graham crackers
Spread filling evenly
Add another layer of whole graham crackers
1 c brown sugar
1/2 c butter
1 egg
1/2 c milk
Bring to boil (about 1-2 minutes) remove from stove
Stir in:
1 c graham cracker crumbs
1 c coconut
1/2 cup walnuts or pecans
Line 9x13 pan with whole graham crackers
Spread filling evenly
Add another layer of whole graham crackers
Grilled Stuffed Jalapeños
Grilled Stuffed Jalapeños
2 slices center-cut bacon (more!)
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
Preparation
1. Preheat grill to medium-high heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter
2 slices center-cut bacon (more!)
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
Preparation
1. Preheat grill to medium-high heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter
Green Beans
Green Beans
2 can green beans, drained
6 slices bacon, cooked and crumbled
1 med shredded onion
6 T cider vinegar
6 T sugar
dissolve sugar
Bake 350 degrees for 50 minutes
2 can green beans, drained
6 slices bacon, cooked and crumbled
1 med shredded onion
6 T cider vinegar
6 T sugar
dissolve sugar
Bake 350 degrees for 50 minutes
Oreo Dessert
Oreo Dessert
2 small boxes instant vanilla pudding
2 C milk
16 oz Cool Whip
21 double stuff oreos
(or 3-4 apples and 3-4 snickers)
Combine milk and pudding with wire whisk. Stir in cool whip. Add crushed oreos (or apples/snickers) and mix.
If using oreos top with more crushed cookies
Usually good to put in fridge for awhile before serving
2 small boxes instant vanilla pudding
2 C milk
16 oz Cool Whip
21 double stuff oreos
(or 3-4 apples and 3-4 snickers)
Combine milk and pudding with wire whisk. Stir in cool whip. Add crushed oreos (or apples/snickers) and mix.
If using oreos top with more crushed cookies
Usually good to put in fridge for awhile before serving
Chicken Enchilada Pasta
Chicken Enchilada Pasta
2-3 chicken breasts (I used 1 lb) shredded
2 T olive oil
2 cloves minced garlic (I used the already minced)
1 medium onion, diced
1 red pepper, diced
1 - 4 oz can diced green chilis
1/2 t salt
2 t chili powder
1 t cumin
2 - 10 oz cans green chili enchilada sauce
1 - 10 oz can red enchilad sauce
2 c shredded cheese (I used monterrey jack)
1 c sour cream
box penne pasta
Optional:
sour cream
avocado
tomato
green onion
black olives
Boil pasta according to directions
Chop veggies
Cook chicken, drain and shred
Heat olive oil in a deep skillet and cook onions about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes
Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for 8-10 minutes
Add cheese and stir until the cheese in melted and heated through. Now toss in the sour cream. Whatever you do, DO NOT bring to a boil. Cook on low heat or sour cream will curdle Stir until sour cream is well mixed and heated through
Drain pasta and add to sauce, mix.
Garnish with optional ingredients if you wish.
2-3 chicken breasts (I used 1 lb) shredded
2 T olive oil
2 cloves minced garlic (I used the already minced)
1 medium onion, diced
1 red pepper, diced
1 - 4 oz can diced green chilis
1/2 t salt
2 t chili powder
1 t cumin
2 - 10 oz cans green chili enchilada sauce
1 - 10 oz can red enchilad sauce
2 c shredded cheese (I used monterrey jack)
1 c sour cream
box penne pasta
Optional:
sour cream
avocado
tomato
green onion
black olives
Boil pasta according to directions
Chop veggies
Cook chicken, drain and shred
Heat olive oil in a deep skillet and cook onions about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes
Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for 8-10 minutes
Add cheese and stir until the cheese in melted and heated through. Now toss in the sour cream. Whatever you do, DO NOT bring to a boil. Cook on low heat or sour cream will curdle Stir until sour cream is well mixed and heated through
Drain pasta and add to sauce, mix.
Garnish with optional ingredients if you wish.
Dr. Roth's Fluoride Rinse
Dr. Roth's Fluoride Rinse
1 Gallon Batch
Boil 2 qt water, add 7 c sugar
Boil slowly for 30 minutes
Combine 1 c above with 14 T (16 T = 1 cup) of instant coffee
Stir into rest of ingredients
Cool
Place into 1 gallon jug
Split 2 vanilla beans and put in jug
Add 2 qt 100 proof alcohol
Cure for 2 weeks
Doctor's suggestions:
she uses decaf coffee
If you use pure vanilla, experiment with the amount, but at least 1/2 c per gallon-then it doesn't need to cure for 2 weeks (Charlie taught her that/plus he thought beans were too expensive :-) )
She uses regular vodka and adds it last. you may not use the whole qt
These 2 things seem to make it taste smoother
1 Gallon Batch
Boil 2 qt water, add 7 c sugar
Boil slowly for 30 minutes
Combine 1 c above with 14 T (16 T = 1 cup) of instant coffee
Stir into rest of ingredients
Cool
Place into 1 gallon jug
Split 2 vanilla beans and put in jug
Add 2 qt 100 proof alcohol
Cure for 2 weeks
Doctor's suggestions:
she uses decaf coffee
If you use pure vanilla, experiment with the amount, but at least 1/2 c per gallon-then it doesn't need to cure for 2 weeks (Charlie taught her that/plus he thought beans were too expensive :-) )
She uses regular vodka and adds it last. you may not use the whole qt
These 2 things seem to make it taste smoother
Henry's Creole Sauce
Henry's Creole Sauce
Seasoning Mix
2 whole bay leaves
3/4 t dried oregano leaves
1/2 t salt
1/2 t white pepper
1/2 t cayenne (or more)
1/2 t sweet paprika
1/2 t black pepper
1/2 t dried thyme leaves
1/2 t sweet basil
Combine in bowl
The Sauce
4 t olive oil
1 c chopped peeled tomatoes
3/4 c chopped onions
3/4 c chopped green pepper
3/4 c chopped celery
1 1/2 t minced garlic
1/1/4 c chicken stock or white wine
1 c tomato sauce
1 t sugar
1/2 t tabasco sauce
Seasoning Mix
2 whole bay leaves
3/4 t dried oregano leaves
1/2 t salt
1/2 t white pepper
1/2 t cayenne (or more)
1/2 t sweet paprika
1/2 t black pepper
1/2 t dried thyme leaves
1/2 t sweet basil
Combine in bowl
The Sauce
4 t olive oil
1 c chopped peeled tomatoes
3/4 c chopped onions
3/4 c chopped green pepper
3/4 c chopped celery
1 1/2 t minced garlic
1/1/4 c chicken stock or white wine
1 c tomato sauce
1 t sugar
1/2 t tabasco sauce
Make a roux?
Heat olive oil in large skillet over medium heat. Stir in tomatoes, onions, celery, green pepper then add the garlic and seasonings. Mix and stir thoroughly. Saute until onions are transparent (about 5 minutes). Stir in stockk, tomato sauce, sugar and tabasco and bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and the flavors are married (about 20 minutes).
Remove the bay leaves.
Heat olive oil in large skillet over medium heat. Stir in tomatoes, onions, celery, green pepper then add the garlic and seasonings. Mix and stir thoroughly. Saute until onions are transparent (about 5 minutes). Stir in stockk, tomato sauce, sugar and tabasco and bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and the flavors are married (about 20 minutes).
Remove the bay leaves.
Banana Bread
Banana Bread
3/4 c sugar
1/2 c oil
2 eggs
1 c mashed banana
1 3/4 c flour
2 t baking powder
1/2 t baking soda
in bowl combine flour, baking powder and soda. In another beat eggs, oil, and sugar until frothy. Add bananas to mixture and blend. Pour into greased bread pan.
Bake at 325 for 1 hour until crust is brown. Use toothpick to test doneness.
Remove pan to rack and let stand 10 minutes. Invert pan.
I find it tasty to add chocolate chips :-)
3/4 c sugar
1/2 c oil
2 eggs
1 c mashed banana
1 3/4 c flour
2 t baking powder
1/2 t baking soda
in bowl combine flour, baking powder and soda. In another beat eggs, oil, and sugar until frothy. Add bananas to mixture and blend. Pour into greased bread pan.
Bake at 325 for 1 hour until crust is brown. Use toothpick to test doneness.
Remove pan to rack and let stand 10 minutes. Invert pan.
I find it tasty to add chocolate chips :-)
BLT dip (Mary Roth)
BLT dip (Mary Roth)
1 c mayo/salad dressing
1 c sour cream
3 plum tomatoes, diced
2 green onions, sliced (or to taste)
1 lb bacon, fried, drained crumbled
Mix and chill
Serve with crackers or sun chips
1 c mayo/salad dressing
1 c sour cream
3 plum tomatoes, diced
2 green onions, sliced (or to taste)
1 lb bacon, fried, drained crumbled
Mix and chill
Serve with crackers or sun chips
Carmel-Chocolate Squares (Leith)
Carmel-Chocolate Squares (Leith)
14 oz caramels
5 oz evaporated milk
1 pkg german chocolate cake mix
2/3 c melted butter
3/4 c chopped nuts
6 oz semi sweet chocolate chips
1 c flaked coconut
Heat oven to 350
Heat caramels and 1/4 c milk in saucepan or microwave. Stir often
Mix cake mix (dry), butter and remaining milk and nuts
Spread 1/2 dough in ungreased 9x13 pan. Bake 8 minutes
Drizzle with caramel, sprinkle with chips and coconut.
Top with remaining dough.
Bake 15-20 minutes
Cool and cut!!
5 oz evaporated milk
1 pkg german chocolate cake mix
2/3 c melted butter
3/4 c chopped nuts
6 oz semi sweet chocolate chips
1 c flaked coconut
Heat oven to 350
Heat caramels and 1/4 c milk in saucepan or microwave. Stir often
Mix cake mix (dry), butter and remaining milk and nuts
Spread 1/2 dough in ungreased 9x13 pan. Bake 8 minutes
Drizzle with caramel, sprinkle with chips and coconut.
Top with remaining dough.
Bake 15-20 minutes
Cool and cut!!
Karen Z Bread Dressing
Karen Z Bread Dressing
4 c diced celery
1 c diced onion
1 c unsalted butter
1 large pkg Brownberry Catherine Clark's sage and onion stuffing
1 t sage
1 t salt
1/2 t poultry seasoning
8-10 c bread stuffing
4-6 c chicken broth
Saute onion and celery in butter, don't brown
Crockpot on high for about 1 hour, then turn down to low for 3 hours. Keep extra broth handy in case it gets dry
1 c diced onion
1 c unsalted butter
1 large pkg Brownberry Catherine Clark's sage and onion stuffing
1 t sage
1 t salt
1/2 t poultry seasoning
8-10 c bread stuffing
4-6 c chicken broth
Saute onion and celery in butter, don't brown
Crockpot on high for about 1 hour, then turn down to low for 3 hours. Keep extra broth handy in case it gets dry
Southwestern Sausage Potato Chowder
Southwestern Sausage Potato Chowder
1 lb bulk pork sausage or spicy turkey sausage
1 lb unpeeled red potatoes, chopped
1 large onion
1 med red sweet pepper, chopped
1 med green pepper, chopped
1 jalapeno, chopped (more)
2 t ground cumin
2 cloves minced garlic
1/4 t ground black pepper
42 oz chicken broth
Shredded pepper jack cheese-optional
canned shoestring potatoes-optional
cook sausage until no longer pink; drain
in 4 qt slow cooker, combine cooked sausage and rest of ingredients (not cheese and shoestrings)
Stir in chicken broth.
Cover and cook on low 8-10 hours or high 4-5 hours
Serve topped with cheese and/or shoestring potatoes
1 lb bulk pork sausage or spicy turkey sausage
1 lb unpeeled red potatoes, chopped
1 large onion
1 med red sweet pepper, chopped
1 med green pepper, chopped
1 jalapeno, chopped (more)
2 t ground cumin
2 cloves minced garlic
1/4 t ground black pepper
42 oz chicken broth
Shredded pepper jack cheese-optional
canned shoestring potatoes-optional
cook sausage until no longer pink; drain
in 4 qt slow cooker, combine cooked sausage and rest of ingredients (not cheese and shoestrings)
Stir in chicken broth.
Cover and cook on low 8-10 hours or high 4-5 hours
Serve topped with cheese and/or shoestring potatoes
Chocolate Pecan Bourbon Pie
Chocolate Pecan Bourbon Pie
1(9 inch) pie crust
2T heavy cream to glaze crimped pie edge (did not do this)
3 large eggs
1/2c plus 1T sugar
1 1/4 c dark corn syrup
1/2 t vanilla
1 T bourbon
5 T unsalted butter, melted and kept warm
1 1/2 c chopped pecans
3/4 c semisweet chocolate chips
1. Preheat oven to 350 degrees
2. Brush edges of pie shell with heavy cream
3. To prepare the filling, combine eggs, sugar corn syrup, vanilla and bourbon in a large bowl
Beat with an electric mixer on medium speed. Be sure to scrape sides and bottom of bowl at least 2 times while mixing. Add warm melted butter and beat well
4. In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
5. Place on baking sheet and bake 40-45 minutes, or until the pie is firm. The edge the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it's removed from the oven. Transfer to a wire rack and let cool for 2-3 hours before serving.
This pie is best served at room temperature or warmed in a 350 degree oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap it can also be frozen for up to 2 weeks
1(9 inch) pie crust
2T heavy cream to glaze crimped pie edge (did not do this)
3 large eggs
1/2c plus 1T sugar
1 1/4 c dark corn syrup
1/2 t vanilla
1 T bourbon
5 T unsalted butter, melted and kept warm
1 1/2 c chopped pecans
3/4 c semisweet chocolate chips
1. Preheat oven to 350 degrees
2. Brush edges of pie shell with heavy cream
3. To prepare the filling, combine eggs, sugar corn syrup, vanilla and bourbon in a large bowl
Beat with an electric mixer on medium speed. Be sure to scrape sides and bottom of bowl at least 2 times while mixing. Add warm melted butter and beat well
4. In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
5. Place on baking sheet and bake 40-45 minutes, or until the pie is firm. The edge the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it's removed from the oven. Transfer to a wire rack and let cool for 2-3 hours before serving.
This pie is best served at room temperature or warmed in a 350 degree oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap it can also be frozen for up to 2 weeks
Pork & Potato Green Chili
Pork & Potato Green Chili
2 t canola oil
2 fresh New Mexico or Anaheim chiles-seeded, stemmed and chopped
1 med onion, chopped
1 1/4 lbs. boneless pork shoulder (Boston butt), cut into 1/2 inch cubes
1 1/2 lbs. russet potatoes, peeled and cut into 1/2 inch cubes
1 jar (16 oz) tomatillo salsa (salsa verde)
1/4 c chopped cilantro if desired
shredded pepper jack cheese for topping if desired
In a Dutch oven or large saucepan, heat oil over medium-high. Add the chiles and onion and cook, stirring softened, 5 minutes. Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes.
Add the potatoes, salsa and 2 c water; bring to boil. Reduce heat to medium, partially cover and simmer, stirring occasionally until the pork is tender, about 40 minutes.
Garnish with cheese and cilantro if desired.
2 t canola oil
2 fresh New Mexico or Anaheim chiles-seeded, stemmed and chopped
1 med onion, chopped
1 1/4 lbs. boneless pork shoulder (Boston butt), cut into 1/2 inch cubes
1 1/2 lbs. russet potatoes, peeled and cut into 1/2 inch cubes
1 jar (16 oz) tomatillo salsa (salsa verde)
1/4 c chopped cilantro if desired
shredded pepper jack cheese for topping if desired
In a Dutch oven or large saucepan, heat oil over medium-high. Add the chiles and onion and cook, stirring softened, 5 minutes. Add the pork; season with salt and pepper and cook, stirring often, until browned, 5 minutes.
Add the potatoes, salsa and 2 c water; bring to boil. Reduce heat to medium, partially cover and simmer, stirring occasionally until the pork is tender, about 40 minutes.
Garnish with cheese and cilantro if desired.
Graham Cracker Bars
Graham Cracker Bars
Graham cracker squares
1 c brown sugar
1/2 c margarine
1 egg, beaten
1/2 c milk
1 c graham cracker crumbs
1 c coconut
1/2 c nuts, chopped
Line a 10x15 cookie sheet with graham crackers. Have a like amount ready for top.
Bring to a boil the sugar, margarine, egg and milk. Cook about 1-2 minutes, remove from heat. Stir in graham cracker crumbs, coconut and nuts.
Spread over graham crackers and top with remaining crackers.
Cut on scores of graham crackers
Graham cracker squares
1 c brown sugar
1/2 c margarine
1 egg, beaten
1/2 c milk
1 c graham cracker crumbs
1 c coconut
1/2 c nuts, chopped
Line a 10x15 cookie sheet with graham crackers. Have a like amount ready for top.
Bring to a boil the sugar, margarine, egg and milk. Cook about 1-2 minutes, remove from heat. Stir in graham cracker crumbs, coconut and nuts.
Spread over graham crackers and top with remaining crackers.
Cut on scores of graham crackers
Mexican Tator Tot Casserole
Mexican Tator Tot Casserole
1 lb burger
1 small diced onion
1 clove minced garlic
1 oz taco seasoning
1-16 Mexican corn
1-12 oz black beans, rinsed and drained
1-12 oz shredded cheese
1-16 oz tator tots
1-12 oz (more) enchilada sauce
375 degree oven
9x13 pan
Cook burger, add onion, garlic, taco seasoning, corn and beans. Cook and stir another 10 minutes.
Combine mixture with 3/4 cheese and tator tots.
Pour 1/3 enchilada sauce into bottom of pan. Add mixture and lightly pat down. Pour remaining enchilada sauce over mixture.
Bake 40 minutes
Sprinkle with remaining cheese and return to oven until cheese in melted
1 small diced onion
1 clove minced garlic
1 oz taco seasoning
1-16 Mexican corn
1-12 oz black beans, rinsed and drained
1-12 oz shredded cheese
1-16 oz tator tots
1-12 oz (more) enchilada sauce
375 degree oven
9x13 pan
Cook burger, add onion, garlic, taco seasoning, corn and beans. Cook and stir another 10 minutes.
Combine mixture with 3/4 cheese and tator tots.
Pour 1/3 enchilada sauce into bottom of pan. Add mixture and lightly pat down. Pour remaining enchilada sauce over mixture.
Bake 40 minutes
Sprinkle with remaining cheese and return to oven until cheese in melted
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