Cheese Ball
Contributed By Pam
2 - 8 oz Cream Cheese
1 - 8 1/2 oz Can Crushed Pineapple (well drained)
2 - Cups Chopped Pecans
1 - Tbsp Green Onion
1 - Tsp Salt
1/2 - Cup Green Pepper (diced small)
1/2 - Cup Snipped Parsley (optional)
Soften Cheese. Add all ingredients EXCEPT 1/2 Cup Pecans and the Parsley. Mix together and form into a ball. Place covered in refrigerator overnight. 1 hour before serving roll in parsley and pecans.
Usually served on crackers. I use Ritz.
Enjoy!!
Monday, July 12, 2010
Mexican Cake
Mexican Cake
Contributed By Pam
2 cups of flour
2 cups of sugar
2 eggs
2 tsp baking soda
20 oz can of crushed pineapple, juice and all
Mix all ingredients in a large bowl until well mixed.
Bake in a greased cake pan at 350 for 30 - 35 minutes.
Cool before frosting**
**Frosting
1 cube butter or frosting (1 stick)
1 -6 oz package cream cheese
1 Cup powdered Sugar
1 tsp Vanilla
Cream 1st 2 ingredients together
Add powdered sugar and vanilla and mix well.
Spread on cooled cake.
Yummy!! Best served cold!!
Contributed By Pam
2 cups of flour
2 cups of sugar
2 eggs
2 tsp baking soda
20 oz can of crushed pineapple, juice and all
Mix all ingredients in a large bowl until well mixed.
Bake in a greased cake pan at 350 for 30 - 35 minutes.
Cool before frosting**
**Frosting
1 cube butter or frosting (1 stick)
1 -6 oz package cream cheese
1 Cup powdered Sugar
1 tsp Vanilla
Cream 1st 2 ingredients together
Add powdered sugar and vanilla and mix well.
Spread on cooled cake.
Yummy!! Best served cold!!
Chicken With Orange Glaze
Chicken With Orange Glaze
Contributed By Tuki
Ingredients:
-2 boneless chicken breasts halves ( about ¼ pound each) thawed
-1 Tbsp margarine or butter
GLAZE
-1/2 Tsp cornstarch
-1/4 Tsp ground mustard (dry)
-1/4 Cup orange juice
-2 Tbsp orange marmalade
-1 Tbsp soy sauce
1. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
2. Melt the margarine in the skillet over medium heat. Cook chicken in margarine for 15 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest piece.
3. While the chicken is cooking, mix the cornstarch and mustard in a bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing well.
4. Place the chicken on a serving plate, and cover with aluminum foil or a pan lid to keep it warm. Discard any juices left in the skillet.
5. To make the glaze, pour the orange mixture into the same skillet. Heat to boiling over medium heat, stirring constantly. Continue boiling about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over chicken on serving plate.
****I cut my chicken into bite sized pieces, cook them and leave them in the skillet. I then make my glaze in a small sauce pan and once it thickens I pour it over my chicken pieces. I make a plain white rice and then spoon the chicken with the glaze over the rice!
Contributed By Tuki
Ingredients:
-2 boneless chicken breasts halves ( about ¼ pound each) thawed
-1 Tbsp margarine or butter
GLAZE
-1/2 Tsp cornstarch
-1/4 Tsp ground mustard (dry)
-1/4 Cup orange juice
-2 Tbsp orange marmalade
-1 Tbsp soy sauce
1. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
2. Melt the margarine in the skillet over medium heat. Cook chicken in margarine for 15 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest piece.
3. While the chicken is cooking, mix the cornstarch and mustard in a bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing well.
4. Place the chicken on a serving plate, and cover with aluminum foil or a pan lid to keep it warm. Discard any juices left in the skillet.
5. To make the glaze, pour the orange mixture into the same skillet. Heat to boiling over medium heat, stirring constantly. Continue boiling about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over chicken on serving plate.
****I cut my chicken into bite sized pieces, cook them and leave them in the skillet. I then make my glaze in a small sauce pan and once it thickens I pour it over my chicken pieces. I make a plain white rice and then spoon the chicken with the glaze over the rice!
Chili Rellano Casserole
Chili Rellano Casserole
Contributed By Joy
(3) 7 oz cans ortega whole green chilis - remove seeds and wash chilis
(1) lb. grated cheddar cheese - sharp*
(1) lb. grated monterey jack cheese*
Using 9x13 pan layer chilis and cheese - (2 layers)
Reserve 1 cup of cheese if you add the sauce see *
Add together
6 eggs, beaten and mixed in with
3 Tblsps. flour
1 cup milk
Pour egg mixture over cheese and chilis.
Bake in 350 degree oven for 65 min.
*Option Bake for 50 min. then spread 3/4 can enchilada sauce and 1 cup cheese over top and return to oven for 15 min.
*Can also use Cacique Ranchero cheese for Mexican flavor!!!
Contributed By Joy
(3) 7 oz cans ortega whole green chilis - remove seeds and wash chilis
(1) lb. grated cheddar cheese - sharp*
(1) lb. grated monterey jack cheese*
Using 9x13 pan layer chilis and cheese - (2 layers)
Reserve 1 cup of cheese if you add the sauce see *
Add together
6 eggs, beaten and mixed in with
3 Tblsps. flour
1 cup milk
Pour egg mixture over cheese and chilis.
Bake in 350 degree oven for 65 min.
*Option Bake for 50 min. then spread 3/4 can enchilada sauce and 1 cup cheese over top and return to oven for 15 min.
*Can also use Cacique Ranchero cheese for Mexican flavor!!!
Buckeyes
Buckeyes
Contributed By Jann
1 lb butter
2 lb peanut butter
3 lb powdered sugar
3 12 oz pkg chocolate chips
1/2 bar paraffin wax
· Blend peanut butter and butter
· Gradually add sugar, kneading the last bit.
· Knead about 15 minutes until blended well.
· Make into small balls
· In double boiler melt the chocolate chips and paraffin.
· Dip balls 2/3 way down into the chocolate with a toothpick.
· Cover toothpick holes over.
Contributed By Jann
1 lb butter
2 lb peanut butter
3 lb powdered sugar
3 12 oz pkg chocolate chips
1/2 bar paraffin wax
· Blend peanut butter and butter
· Gradually add sugar, kneading the last bit.
· Knead about 15 minutes until blended well.
· Make into small balls
· In double boiler melt the chocolate chips and paraffin.
· Dip balls 2/3 way down into the chocolate with a toothpick.
· Cover toothpick holes over.
Sada Cake
Sada Cake
Contributed By Jann
2 loaves frozen bread dough
1 cup sugar
cinnamon
1 pt cream
Place frozen bread dough in a greased 9x13 pan and let it rise overnight. In the morning punch down. With handle of a wooden spoon, poke holes in dough. Sprinkle with sugar and cinnamon. Pour cream over all. Bake at 350° for 30 minutes. Best when served hot.
Contributed By Jann
2 loaves frozen bread dough
1 cup sugar
cinnamon
1 pt cream
Place frozen bread dough in a greased 9x13 pan and let it rise overnight. In the morning punch down. With handle of a wooden spoon, poke holes in dough. Sprinkle with sugar and cinnamon. Pour cream over all. Bake at 350° for 30 minutes. Best when served hot.
Buffalo Dip
Buffalo Dip
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)
Contributed by Megan
Ingredients
2 (8 ounce) packages cream cheese, softened
2-4 boneless skinless chicken breasts- shredded
1 cup ranch dressing
3/4 cup red hot sauce
Shredded cheddar cheese, you decide how much
Tostitos or fritos
Directions
In a skillet over medium heat- add cream cheese and hot sauce. Mix until cream cheese is melted. Add ranch dressing (be generous!) and shredded chicken. Combine. Pour into an oven proof dish. Spread shredded cheese* on top and bake at 350 until melted. (*Bake only if using the cheese)