Bread Sticks
Contributed By Ria
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115 degrees), divided
3 tablespoons vegetable oil
1 egg
1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.
Sunday, January 2, 2011
Black Bottom Cupcakes
Black Bottom Cupcakes
Contributed By ???
8 oz. cream cheese (softened)
1 egg
1/3 cup sugar
1/8 teaspoon salt
Combine above and beat well, add 1 cup of chocolate chips, stir in and set aside.
Sift together:
1 cup sugar
1/4 cup cocoa
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
Combine:
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Add to dry mixture. Beat until well combined.
Fill cupcake papers 1/3 full with chocolate batter. Add a heaping spoonful of the cream cheese mixture to the center of each cupcake.
Bake at 350 degrees for 30-35 minutes.
Contributed By ???
8 oz. cream cheese (softened)
1 egg
1/3 cup sugar
1/8 teaspoon salt
Combine above and beat well, add 1 cup of chocolate chips, stir in and set aside.
Sift together:
1 cup sugar
1/4 cup cocoa
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
Combine:
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Add to dry mixture. Beat until well combined.
Fill cupcake papers 1/3 full with chocolate batter. Add a heaping spoonful of the cream cheese mixture to the center of each cupcake.
Bake at 350 degrees for 30-35 minutes.
Red Velvet Cake Balls
Red Velvet Cake Balls
Contributed By ???
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Contributed By ???
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Dorito Casserole
Ria's Mom's Dorito Casserole
Contributed By Ria
Oven: 250
1 large bag Nacho Cheese Doritos
2 lbs ground beef
1 packet taco seasoning
1 large can of tomato sauce
1 8oz bag of shredded cheese
1 jar of taco sauce
1. Brown the beef with the packet of taco seasoning, drain grease and add tomato sauce.
2. Add a layer of crushed Doritos to the bottom of a 9x13 casserole dish, add cooked hamburger.
3. Add shredded cheese, a layer of taco sauce, and more crushed Doritos.
4. Bake at 250 for 30 minutes, serve with salad or any other veggies.
Contributed By Ria
Oven: 250
1 large bag Nacho Cheese Doritos
2 lbs ground beef
1 packet taco seasoning
1 large can of tomato sauce
1 8oz bag of shredded cheese
1 jar of taco sauce
1. Brown the beef with the packet of taco seasoning, drain grease and add tomato sauce.
2. Add a layer of crushed Doritos to the bottom of a 9x13 casserole dish, add cooked hamburger.
3. Add shredded cheese, a layer of taco sauce, and more crushed Doritos.
4. Bake at 250 for 30 minutes, serve with salad or any other veggies.
Pizza Dough
PIZZA DOUGH
From Rachael Ray
Contributed By Ria
3/4 cup warm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon yeast
2 1/4 cups flour
3 tablespoons Extra Virgin Olive Oil (EVOO), plus extra for coating the bowl
1. In a small bowl, add the sugar and yeast to warm water, letting it sit until foamy. (About 3 minutes or so.)
2. In the meantime, add the flour and salt in a larger bowl, mixing well.
3. After the yeast/water/sugar mixture is foamy, add it to the flour/salt mixture, and then add the EVOO.
4. Mix until you have a sticky dough, then ditch the spoon and knead it by hand, adding a little more flour if needed. Transfer the dough to an EVOO-greased bowl, cover tightly with plastic wrap, and let rise for one hour.
5. After the dough has risen, preheat the oven to 450.
6. Give the dough another good kneading, and shape it into a pizza (on a greased pizza pan).
7. Bake crust for 5-8 minutes.
8. Pull crust out, and top how you like it: sauce, cheese, meats, veggies.
9. Bake for a second time, 8-10 minutes or until the crust is golden brown and the cheese is bubbly.
10. Let sit for 5 minutes before slicing into wedges and enjoying. (Best with an ice-cold soda.)
From Rachael Ray
Contributed By Ria
3/4 cup warm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon yeast
2 1/4 cups flour
3 tablespoons Extra Virgin Olive Oil (EVOO), plus extra for coating the bowl
1. In a small bowl, add the sugar and yeast to warm water, letting it sit until foamy. (About 3 minutes or so.)
2. In the meantime, add the flour and salt in a larger bowl, mixing well.
3. After the yeast/water/sugar mixture is foamy, add it to the flour/salt mixture, and then add the EVOO.
4. Mix until you have a sticky dough, then ditch the spoon and knead it by hand, adding a little more flour if needed. Transfer the dough to an EVOO-greased bowl, cover tightly with plastic wrap, and let rise for one hour.
5. After the dough has risen, preheat the oven to 450.
6. Give the dough another good kneading, and shape it into a pizza (on a greased pizza pan).
7. Bake crust for 5-8 minutes.
8. Pull crust out, and top how you like it: sauce, cheese, meats, veggies.
9. Bake for a second time, 8-10 minutes or until the crust is golden brown and the cheese is bubbly.
10. Let sit for 5 minutes before slicing into wedges and enjoying. (Best with an ice-cold soda.)
Four Cheese Macaroni & Cheese
RIA’S FOUR CHEESE MACARONI AND CHEESE
Contributed By Ria
Ingredients:
1 tablespoon vegetable oil
1 16oz package elbow macaroni (I prefer Barilla's "pipette" pasta)
9 tablespoons butter
1/2 cup shredded Muenster cheese*
1/2 cup shredded cheddar cheese*
1/2 cup shredded Sharp Cheddar cheese*
1/2 cup Monterey Jack cheese*
1 1/2 cups half-and-half
8oz cubed processed cheese food (Velveeta)
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees (175 degrees Celsius)
5. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish (I just use a 9x13 glass Pyrex pan). Sprinkle with the remaining 1/2-cup of cheese mixture and 1 tablespoon butter.
6. Bake in preheated oven for 35 minutes of until hot and bubbling around the edges; serve.
*shredded Muenster cheese is extremely difficult to find. Rather than get a block of it and shred it myself, I just substitute Kraft's 4-cheese blend that's made to melt. The mixture is the two Cheddars, Monterey Jack, and Provolone I think. (Can't remember and I'm too tired to go look.)*
Contributed By Ria
Ingredients:
1 tablespoon vegetable oil
1 16oz package elbow macaroni (I prefer Barilla's "pipette" pasta)
9 tablespoons butter
1/2 cup shredded Muenster cheese*
1/2 cup shredded cheddar cheese*
1/2 cup shredded Sharp Cheddar cheese*
1/2 cup Monterey Jack cheese*
1 1/2 cups half-and-half
8oz cubed processed cheese food (Velveeta)
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees (175 degrees Celsius)
5. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish (I just use a 9x13 glass Pyrex pan). Sprinkle with the remaining 1/2-cup of cheese mixture and 1 tablespoon butter.
6. Bake in preheated oven for 35 minutes of until hot and bubbling around the edges; serve.
*shredded Muenster cheese is extremely difficult to find. Rather than get a block of it and shred it myself, I just substitute Kraft's 4-cheese blend that's made to melt. The mixture is the two Cheddars, Monterey Jack, and Provolone I think. (Can't remember and I'm too tired to go look.)*
Missie's Perfect Cookies
MISSIE’S PERFECT COOKIES
Contributed By Missie
1/2 c sugar
1/3 c brown sugar
1/2 c butter
1/2 c peanut butter
1/2 tsp vanilla
1 egg
1 c flour
1 tsp baking soda
1/4 tsp salt
1 c choc chips
1/2 c rolled oats
Cream sugars & butter
Add Peanut butter, vanilla & egg
Stir together flour, soda & salt add to 1st mixture
Stir in choc chips, then oats
Bake 350 for 9-12 mins
Contributed By Missie
1/2 c sugar
1/3 c brown sugar
1/2 c butter
1/2 c peanut butter
1/2 tsp vanilla
1 egg
1 c flour
1 tsp baking soda
1/4 tsp salt
1 c choc chips
1/2 c rolled oats
Cream sugars & butter
Add Peanut butter, vanilla & egg
Stir together flour, soda & salt add to 1st mixture
Stir in choc chips, then oats
Bake 350 for 9-12 mins
Cheesy Italian Tortellini
Cheesy Italian Tortellini
Contributed By AliceZ ??
1/2 pound gound beef
1/2 pound italian sausage
1 container (15 oz) refrigerated marinara sauce
1 cup sliced fresh mushrooms (omit if you do not like)
1 can 14 1/2 oz diced tomatoes with italian seasonings, undrained
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella cheese
Break beef and sausage into large pieces and brown in skillet until cooked through.
Spray inside of slow cooker with cooking spray or use a liner. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
Cover and cook on low for 7 to 8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook and additional 15 minutes on the low heat setting or until tortellini is tender. Serve.
Contributed By AliceZ ??
1/2 pound gound beef
1/2 pound italian sausage
1 container (15 oz) refrigerated marinara sauce
1 cup sliced fresh mushrooms (omit if you do not like)
1 can 14 1/2 oz diced tomatoes with italian seasonings, undrained
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella cheese
Break beef and sausage into large pieces and brown in skillet until cooked through.
Spray inside of slow cooker with cooking spray or use a liner. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
Cover and cook on low for 7 to 8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook and additional 15 minutes on the low heat setting or until tortellini is tender. Serve.
Jalapeño Artichoke Dip
Jalapeño Artichoke Dip
Contributed By Cheryl
1 cup mayo
1 cup sour cream
1 14oz can artichoke hearts
1 4oz can jalapenos
1 cup parmesan cheese
You can adjust for taste (I like to add more parmesan, my hubby adds more jalapenos- lol).
Bake at 425 for 30 minutes.
Contributed By Cheryl
1 cup mayo
1 cup sour cream
1 14oz can artichoke hearts
1 4oz can jalapenos
1 cup parmesan cheese
You can adjust for taste (I like to add more parmesan, my hubby adds more jalapenos- lol).
Bake at 425 for 30 minutes.
Red Lobster Cheese Biscuits
RED LOBSTER CHEESE BISCUITS
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Ice Cream Cake
PAM’S ICE CREAM CAKE
Contributed By Pam
1 package Ice Cream Sandwiches ( 10 - 12 if I remember right )
Lg. Whipped Cream (Cool Whip)
1 Package frozen Snickers Bars
Line the bottom of a cake pan or glass casserole dish with the Ice Cream Sandwiches. Cut to fit if needed. Cover with a fairly thick ( 1/2" - 3/4" ) layer of Whipped Cream. Unwrap and put the frozen Snickers bars in a big baggie and beat with a hammer until broken into small pieces ( crumbs ). ( You might get the same results with a food processor...lol ). Sprinkle snickers crumbs on top of "cake". Put into freezer until completely frozen.
I have made this with strawberry cool whip and then sliced fresh strawberries on top instead of Snickers too. For the 4th of July you could make a flag cake and use regular cool whip, make stripes with strawberries and then use a dark berry ( blueberries ) for stars even. You can make it about any way you want really. They are both soooo good on a hot summer day but you need a heated knife to cut it...lol. The kids will LOVE IT!! I usually make 2 because my grandkids will wipe one out. If you cover it they should stay good in the freezer for a while I would think.
Contributed By Pam
1 package Ice Cream Sandwiches ( 10 - 12 if I remember right )
Lg. Whipped Cream (Cool Whip)
1 Package frozen Snickers Bars
Line the bottom of a cake pan or glass casserole dish with the Ice Cream Sandwiches. Cut to fit if needed. Cover with a fairly thick ( 1/2" - 3/4" ) layer of Whipped Cream. Unwrap and put the frozen Snickers bars in a big baggie and beat with a hammer until broken into small pieces ( crumbs ). ( You might get the same results with a food processor...lol ). Sprinkle snickers crumbs on top of "cake". Put into freezer until completely frozen.
I have made this with strawberry cool whip and then sliced fresh strawberries on top instead of Snickers too. For the 4th of July you could make a flag cake and use regular cool whip, make stripes with strawberries and then use a dark berry ( blueberries ) for stars even. You can make it about any way you want really. They are both soooo good on a hot summer day but you need a heated knife to cut it...lol. The kids will LOVE IT!! I usually make 2 because my grandkids will wipe one out. If you cover it they should stay good in the freezer for a while I would think.
Peanut Ice Cream Squares
Peanut Ice Cream Squares
Contributed By Catie
2 C. confectioner’s sugar
1 can (12 oz.) evap. Milk
2/3 c. Choc. Chips.
2 Sticks butter (1/2 c. each)
1 tsp. vanilla extract
3 C. chocolate wafer crumbs (about 48 wafers)
½ gallon vanilla ice cream (try to get the kind in a square box)
1 3/4 C. salted dry roasted peanuts, crushed
In large sauce pan, bring sugar, milk, chocolate chips, and 1 stick butter to a boil. Reduce heat; simmer, uncovered, 8 min. Remove from heat stir in vanilla. Cool completely (over 45 min.)
Melt butter, toss in wafer crumbs. Lightly press into bottom of 13 x 9 pan. Cut ice cream into 1-1/2 in. slices; arrange over crust. Sprinkle with nuts. Freeze for 1 hr. (at least)
Spread cooled sauce over nuts. Cover and freeze for 2 hrs until firm. May be frozen for up to 2 months. Remove from freeze about 15 min. before serving.
About 20 servings.
Contributed By Catie
2 C. confectioner’s sugar
1 can (12 oz.) evap. Milk
2/3 c. Choc. Chips.
2 Sticks butter (1/2 c. each)
1 tsp. vanilla extract
3 C. chocolate wafer crumbs (about 48 wafers)
½ gallon vanilla ice cream (try to get the kind in a square box)
1 3/4 C. salted dry roasted peanuts, crushed
In large sauce pan, bring sugar, milk, chocolate chips, and 1 stick butter to a boil. Reduce heat; simmer, uncovered, 8 min. Remove from heat stir in vanilla. Cool completely (over 45 min.)
Melt butter, toss in wafer crumbs. Lightly press into bottom of 13 x 9 pan. Cut ice cream into 1-1/2 in. slices; arrange over crust. Sprinkle with nuts. Freeze for 1 hr. (at least)
Spread cooled sauce over nuts. Cover and freeze for 2 hrs until firm. May be frozen for up to 2 months. Remove from freeze about 15 min. before serving.
About 20 servings.
Mexican Chicken Casserole
Mexican Chicken Casserole
Contributed By Siobhan
Crunch up enough Nacho Cheese Doritos to cover the bottom of a casserole dish.
Boil and tear 2 lbs. chicken, or cube and grill it, whichever you prefer. Layer on top of crunched Doritos.
Mix one 10.75 oz. can of cream of mushroom with a 10.75 oz. can of cream of chicken soup. Add one can Rotel, undrained, and mix well again. Pour over chicken.
Bake for 30 minutes in a 350 degree oven.
Sprinkle shredded cheddar cheese over top and bake for another 5-7 minutes, or until cheese is melted.
Contributed By Siobhan
Crunch up enough Nacho Cheese Doritos to cover the bottom of a casserole dish.
Boil and tear 2 lbs. chicken, or cube and grill it, whichever you prefer. Layer on top of crunched Doritos.
Mix one 10.75 oz. can of cream of mushroom with a 10.75 oz. can of cream of chicken soup. Add one can Rotel, undrained, and mix well again. Pour over chicken.
Bake for 30 minutes in a 350 degree oven.
Sprinkle shredded cheddar cheese over top and bake for another 5-7 minutes, or until cheese is melted.
Tortilla Soup
TORTILLA SOUP
Contributed By ???
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
Contributed By ???
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
Pam's Stuffed Mushrooms
Pam's Stuffed Mushrooms
Contributed By Pam
10-12 white mushroom caps
1/2+ Cup of the stems chopped small
1+ cup crabmeat cut small
1 pkg cream cheese
1/2+ cup onions, chopped fine
1/2+ cup green pepper, chopped fine
Parmesan
Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F.
Spray a cookie sheet with the nonstick spray.
Wash the mushrooms and pull the stems out. Set the caps on paper towels to dry while you make the filling.
Combine the crabmeat, chopped stems, cream cheese, onions and green pepper. All measurements are approximate. You could put basically whatever you want and however much you want in the mix. I didn't really measure, I just put it in until I thought it would taste right. Stuff the mushroom caps with the mixture and top with Parmesan. Bake for 30 - 45 minutes, depending on how tender you want the mushroom.
Contributed By Pam
10-12 white mushroom caps
1/2+ Cup of the stems chopped small
1+ cup crabmeat cut small
1 pkg cream cheese
1/2+ cup onions, chopped fine
1/2+ cup green pepper, chopped fine
Parmesan
Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F.
Spray a cookie sheet with the nonstick spray.
Wash the mushrooms and pull the stems out. Set the caps on paper towels to dry while you make the filling.
Combine the crabmeat, chopped stems, cream cheese, onions and green pepper. All measurements are approximate. You could put basically whatever you want and however much you want in the mix. I didn't really measure, I just put it in until I thought it would taste right. Stuff the mushroom caps with the mixture and top with Parmesan. Bake for 30 - 45 minutes, depending on how tender you want the mushroom.
Stuffed Mushrooms
STUFFED MUSHROOMS!!
Contributed By Megan
• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Contributed By Megan
• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Emeril Lagasse's Baked Potatoes
EMERIL LAGASSE’S BAKED POTATOES
Contributed By Megan
• 6 large baking potatoes
• 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
• 2 medium shallots
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 cups cooked crabmeat, preferably Alaska king crab
• 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
• 1/2 cup sour cream
• 1 tablespoon freshly chopped Italian parsley leaves
• Salt
• Freshly ground black pepper
Preheat the oven to 400 degrees F.
Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
Lower the oven to 350 degrees F.
Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
Sprinkle with parsley.
Contributed By Megan
• 6 large baking potatoes
• 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
• 2 medium shallots
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 cups cooked crabmeat, preferably Alaska king crab
• 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
• 1/2 cup sour cream
• 1 tablespoon freshly chopped Italian parsley leaves
• Salt
• Freshly ground black pepper
Preheat the oven to 400 degrees F.
Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
Lower the oven to 350 degrees F.
Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
Sprinkle with parsley.
Stuffed Peppers
PAMS STUFFED BELL PEPPERS
Contributed By Pam
1 lb Hamburger
Onion
Minced Garlic
5+ Green Bell peppers
2-3 Cans Tomato soup
2-3 Cups Cooked Rice
Chili Powder to taste
2+ Cups Shredded Sharp Cheddar Cheese
I cut my peppers in half, like little boats, and blanch them until they are soft crisp, usually just a few minutes. I fry hamburger, onions and some minced garlic together, drain it and add 2-3 cans of tomato soup, 2-3 cups of cooked rice, chili powder to taste and then melt 2+ cups of sharp cheddar cheese in the mix. Fill your boats with it and bake at 350 for about 45 minutes. You can even put more cheese on top before you bake them if you want. MMMM, my grandkids will even eat the pepper part when I make them cuz the stuffing is so good.
Contributed By Pam
1 lb Hamburger
Onion
Minced Garlic
5+ Green Bell peppers
2-3 Cans Tomato soup
2-3 Cups Cooked Rice
Chili Powder to taste
2+ Cups Shredded Sharp Cheddar Cheese
I cut my peppers in half, like little boats, and blanch them until they are soft crisp, usually just a few minutes. I fry hamburger, onions and some minced garlic together, drain it and add 2-3 cans of tomato soup, 2-3 cups of cooked rice, chili powder to taste and then melt 2+ cups of sharp cheddar cheese in the mix. Fill your boats with it and bake at 350 for about 45 minutes. You can even put more cheese on top before you bake them if you want. MMMM, my grandkids will even eat the pepper part when I make them cuz the stuffing is so good.
Cream Cheese Chicken
CREAM CHEESE CHICKEN
Contributed By Megan
1 block cream cheese
2-4 chicken breasts
1 package italian dressing mix
Cook in crock pot on low for 6-8 hours or high 3-4
Contributed By Megan
1 block cream cheese
2-4 chicken breasts
1 package italian dressing mix
Cook in crock pot on low for 6-8 hours or high 3-4
Peanut Butter Oatmeal Cookies
Peanut Butter Oatmeal Cookies
Contributed By Donna
1 ½ cup of butter, softened
2 ½ cups of peanut butter smooth or crunchy, If you want a real peanut butter taste then add another half cup of peanut butter
3 eggs
2 teaspoons of vanilla
3 cups of oatmeal
2 teaspoons of baking soda
2 cups of brown sugar
2 cups of flour
1 teaspoon of salt (optional I made mine with out still is Yummo)
Bake at 350 for about 12min’s maybe a little more, depends on how brown you want them!
Serve and Enjoy!!
Contributed By Donna
1 ½ cup of butter, softened
2 ½ cups of peanut butter smooth or crunchy, If you want a real peanut butter taste then add another half cup of peanut butter
3 eggs
2 teaspoons of vanilla
3 cups of oatmeal
2 teaspoons of baking soda
2 cups of brown sugar
2 cups of flour
1 teaspoon of salt (optional I made mine with out still is Yummo)
Bake at 350 for about 12min’s maybe a little more, depends on how brown you want them!
Serve and Enjoy!!
Sugar Cookies
Sugar Cookies
Contributed By Sock (Bronwyn)
1 Cup Butter, softened
1 Cup Confectioner’s Sugar
1 Egg
1 ½ Tsp Almond Extract
1 Tsp Vanilla Extract
2 ½ cups All Purpose Flour
1 Tsp Salt
In a large mixing bowl, cream butter and confectioner’s sugar until light and fluffy. Beat in eggs and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.
On lightly floured surface, roll dough to 1/8” thickness. Cut with 2 ½ cookie cutters. Place on greased baking sheets. Bake at 375* for 7-9 minutes.
Contributed By Sock (Bronwyn)
1 Cup Butter, softened
1 Cup Confectioner’s Sugar
1 Egg
1 ½ Tsp Almond Extract
1 Tsp Vanilla Extract
2 ½ cups All Purpose Flour
1 Tsp Salt
In a large mixing bowl, cream butter and confectioner’s sugar until light and fluffy. Beat in eggs and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.
On lightly floured surface, roll dough to 1/8” thickness. Cut with 2 ½ cookie cutters. Place on greased baking sheets. Bake at 375* for 7-9 minutes.
Oatmeal Cookies
Oatmeal Cookies
From the Quaker Oatmeal Box
Contributed By Mickey
1 1/4 cup softened butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tspn vanilla
1 1/2 cup flour
1 tspn baking soda
1/2 tspn salt
1 tspn cinnamon
1/4 tspn nutmet
3 cups Oats
Mix 5 ingrediants together. In a separate bowl, mix dry ingrediants (minus oats) and add to wet mix slowly. Slowly add in oats to the mixture until fully mixed. Bake @ 350*
From the Quaker Oatmeal Box
Contributed By Mickey
1 1/4 cup softened butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tspn vanilla
1 1/2 cup flour
1 tspn baking soda
1/2 tspn salt
1 tspn cinnamon
1/4 tspn nutmet
3 cups Oats
Mix 5 ingrediants together. In a separate bowl, mix dry ingrediants (minus oats) and add to wet mix slowly. Slowly add in oats to the mixture until fully mixed. Bake @ 350*
Green Beans
GREEN BEANS
Contributed By Megan
• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sautee until fragrant, about 30 seconds. Add the beans and continue to sautee until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Contributed By Megan
• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sautee until fragrant, about 30 seconds. Add the beans and continue to sautee until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Meatloaf
MEATLOAF
Contributed By Megan
• 2 pounds organic ground beef
• 2-3 eggs
• Finely chopped (I use food processor on pulse) celery, onion, green pepper, carrots- about 3/4-1 cup of each.
• About 1½-2 cups of breadcrumbs- Italian seasoned if on hand. Otherwise, plain works too. May need more breadcrumbs depending on the consistency of the meatloaf.
• About 3/4 cup shredded or grated Parmesan cheese (which ever is on hand).
• About ¼ to ½ cup ketchup.
• About 2 teaspoons of Italian seasoning
• About 1 teaspoon of garlic salt
Mix all the ingredients together in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig-zaggy design. I cover with foil and bake in either a meatloaf pan or a glass bread baking dish at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink.
During the last 15 minutes or so, I remove foil covering and finish baking uncovered.
When there’s leftovers (usually I have about half a loaf left over) I put a slice between wholegrain bread with some mayo and ketchup swirled together (a la French dressing!), and a slice of lettuce and tomato too for a delicious meatloaf sandwich for the next day!
Contributed By Megan
• 2 pounds organic ground beef
• 2-3 eggs
• Finely chopped (I use food processor on pulse) celery, onion, green pepper, carrots- about 3/4-1 cup of each.
• About 1½-2 cups of breadcrumbs- Italian seasoned if on hand. Otherwise, plain works too. May need more breadcrumbs depending on the consistency of the meatloaf.
• About 3/4 cup shredded or grated Parmesan cheese (which ever is on hand).
• About ¼ to ½ cup ketchup.
• About 2 teaspoons of Italian seasoning
• About 1 teaspoon of garlic salt
Mix all the ingredients together in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig-zaggy design. I cover with foil and bake in either a meatloaf pan or a glass bread baking dish at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink.
During the last 15 minutes or so, I remove foil covering and finish baking uncovered.
When there’s leftovers (usually I have about half a loaf left over) I put a slice between wholegrain bread with some mayo and ketchup swirled together (a la French dressing!), and a slice of lettuce and tomato too for a delicious meatloaf sandwich for the next day!
Chocolate Chip Cookies
Chocolate Chip Cookies
Contributed By Catie
1 c. butter
1/4 c. sugar
3/4 c. packed brn. sugar
1 tsp. Vanillia
1 Pkg Vanillia INSTANT pudding (4 serving size)
2 eggs
2 1/4 c. flour
1 tsp baking soda
1 pkg choc. chips
Oven 375 degrees
Mix wets (always put the egg in first and swirl it up, breaks up the proteins to help it mix with the other ingredients)
Mix drys
Blend together
Add chips
GREASED cookie sheets (if you don't use a baking stone) 10 min or so.
Contributed By Catie
1 c. butter
1/4 c. sugar
3/4 c. packed brn. sugar
1 tsp. Vanillia
1 Pkg Vanillia INSTANT pudding (4 serving size)
2 eggs
2 1/4 c. flour
1 tsp baking soda
1 pkg choc. chips
Oven 375 degrees
Mix wets (always put the egg in first and swirl it up, breaks up the proteins to help it mix with the other ingredients)
Mix drys
Blend together
Add chips
GREASED cookie sheets (if you don't use a baking stone) 10 min or so.
Peanut Butter Brownie Cookies
Peanut Butter Brownie Cookies
Contributed By Catie
Ingredients:
• 1 (19.5 oz.) package Brownie Mix
• 1/4 c. butter or margarine, melted
• 4 oz cream cheese, softened
• 1 large egg
• 1 c. powdered sugar
• 1 c. Creamy Peanut Butter
• 1/2 can Chocolate Fudge Frosting
Directions:
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 - 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
Contributed By Catie
Ingredients:
• 1 (19.5 oz.) package Brownie Mix
• 1/4 c. butter or margarine, melted
• 4 oz cream cheese, softened
• 1 large egg
• 1 c. powdered sugar
• 1 c. Creamy Peanut Butter
• 1/2 can Chocolate Fudge Frosting
Directions:
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 - 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
Graham Cracker Éclair “Cake”
Graham Cracker Éclair “Cake”
Contributed By Catie
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting
ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving. (and it gets better if you let it sit longer. In fact if you make it the night before a party, that is optional!)
Contributed By Catie
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting
ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving. (and it gets better if you let it sit longer. In fact if you make it the night before a party, that is optional!)
Shirley Hatch’s Caramel Rolls
Shirley Hatch’s Caramel Rolls
Contributed By Val
Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar
Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.
Contributed By Val
Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar
Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.
Upside Down Peach Cobbler
UPSIDE DOWN PEACH COBBLER
Contributed By ??
2 cups fresh peaches (peeled and sliced)
1/2 to 1 cup sugar
Optional: 1/2 tsp cinnamon and/or 1/2 tsp almond extract
(1 can peaches can be substituted)
1 stick butter
3/4 - 1 cup self-rising flour
2 tsp baking powder
pinch of salt
1 cup milk
Preheat oven to 350°.
Melt butter in bottom of baking dish. Mix flour, baking powder and salt together. Pour in pan with butter. Mix peaches with sugar (and cinnamon and extract). Gently pour peaches and juice on top of batter. Don't stir! Bake at 350 degrees for about 45 minutes. Everything on the bottom will float to the top!
Cool (just a little). Serve with vanilla ice-cream and a Southern "Here ya go, y'all."
Contributed By ??
2 cups fresh peaches (peeled and sliced)
1/2 to 1 cup sugar
Optional: 1/2 tsp cinnamon and/or 1/2 tsp almond extract
(1 can peaches can be substituted)
1 stick butter
3/4 - 1 cup self-rising flour
2 tsp baking powder
pinch of salt
1 cup milk
Preheat oven to 350°.
Melt butter in bottom of baking dish. Mix flour, baking powder and salt together. Pour in pan with butter. Mix peaches with sugar (and cinnamon and extract). Gently pour peaches and juice on top of batter. Don't stir! Bake at 350 degrees for about 45 minutes. Everything on the bottom will float to the top!
Cool (just a little). Serve with vanilla ice-cream and a Southern "Here ya go, y'all."
Microwave Caramels
Microwave Caramels
Contributed By Sheila
1 cup butter
2 1/4 cups brown sugar
1 tsp salt
1 cup white corn syrup
14ounce can sweetened condensed milk
1 tsp vanilla
Put butter, sugar, salt, corn syrup and milk in 4 qt microwaveable bowl. Microwave on high 5 mins. Stir. Mircrowave 5 mins. Beat well. Microwave 5 mins. Beat again. Add Vanilla. Stir. Pour into a buttered 9 x 13 pan. Let cool. When cool cut ( Hint - Use Kitchen Shears ) and wrap caramels in waxed paper like a tootsie roll.
You get about 50 caramels if you cut them into 1x1 inch squares. I usually wrap them in 3x3 waxed paper in a roll. I have also just wrapped them square. I like to roll them because the waxed paper stays on otherwise they tend to unwrap.
As an alternative:
After I cut the caramels into smaller sqaures I make them into more of a block and then dip them in dark chocolate and sprinkle them with sea salt. I use a bag of dark chocolate chips with about a tbsp butter.
Contributed By Sheila
1 cup butter
2 1/4 cups brown sugar
1 tsp salt
1 cup white corn syrup
14ounce can sweetened condensed milk
1 tsp vanilla
Put butter, sugar, salt, corn syrup and milk in 4 qt microwaveable bowl. Microwave on high 5 mins. Stir. Mircrowave 5 mins. Beat well. Microwave 5 mins. Beat again. Add Vanilla. Stir. Pour into a buttered 9 x 13 pan. Let cool. When cool cut ( Hint - Use Kitchen Shears ) and wrap caramels in waxed paper like a tootsie roll.
You get about 50 caramels if you cut them into 1x1 inch squares. I usually wrap them in 3x3 waxed paper in a roll. I have also just wrapped them square. I like to roll them because the waxed paper stays on otherwise they tend to unwrap.
As an alternative:
After I cut the caramels into smaller sqaures I make them into more of a block and then dip them in dark chocolate and sprinkle them with sea salt. I use a bag of dark chocolate chips with about a tbsp butter.
Jalapeno Cheese Dip
Jalapeno Cheese Dip
Contributed by Pam
2# Velveeta (a box)
1 cup jalapeno peppers chopped (I used the canned ones)
1 cup fine chopped onion
1 pint Miracle Whip
Keep cheese at room temperature(soft)
Combine all ingredients and mix with a hand mixer. It will get creamy with some lumps.
Best served at room temp but can be heated in microwave.
Contributed by Pam
2# Velveeta (a box)
1 cup jalapeno peppers chopped (I used the canned ones)
1 cup fine chopped onion
1 pint Miracle Whip
Keep cheese at room temperature(soft)
Combine all ingredients and mix with a hand mixer. It will get creamy with some lumps.
Best served at room temp but can be heated in microwave.
Guacamole
Guacamole
From On The Border Restaurant
Contributed by Pam
They make this right at your table.
1 Avocado
1 pinch of Salt
1 tbs chopped Jalapenos
1 tbs diced Tomatoes
1 tbs chopped Onion
1 tbs chopped Cilantro
2 squeezes Lime
Smash all together. Serve with tortilla chips or Fritos.
I adjust the recipe according to however many avocados I use. This was a big hit at Christmas. AND, since I made a large batch I did use a mixer.
From On The Border Restaurant
Contributed by Pam
They make this right at your table.
1 Avocado
1 pinch of Salt
1 tbs chopped Jalapenos
1 tbs diced Tomatoes
1 tbs chopped Onion
1 tbs chopped Cilantro
2 squeezes Lime
Smash all together. Serve with tortilla chips or Fritos.
I adjust the recipe according to however many avocados I use. This was a big hit at Christmas. AND, since I made a large batch I did use a mixer.
Dream Whip Salad
Dream Whip Salad
Contributed By Pam
4 Envelopes of Dream Whip
2 8 oz Cream Cheese - softened
1 or 2 20 oz cans of crushed pineapple, well drained
1 Pkg Mini Marshmallows.
Make the Dream Whip according to the directions on the package.
Using the mixer whip in the softened cream cheese.
Drain the pineapple and fold it in.
Fold in Mini Marshmallows.
This makes a LARGE bowl and is always a big hit on the holidays. I usually only add 1 can of pineapple but if you are a big pineapple fan you can add 2. This is basically a recipe you can adjust to your own tastes.
Contributed By Pam
4 Envelopes of Dream Whip
2 8 oz Cream Cheese - softened
1 or 2 20 oz cans of crushed pineapple, well drained
1 Pkg Mini Marshmallows.
Make the Dream Whip according to the directions on the package.
Using the mixer whip in the softened cream cheese.
Drain the pineapple and fold it in.
Fold in Mini Marshmallows.
This makes a LARGE bowl and is always a big hit on the holidays. I usually only add 1 can of pineapple but if you are a big pineapple fan you can add 2. This is basically a recipe you can adjust to your own tastes.
Corn Casserole
Corn Casserole
Contributed By Missie
1 can cream style corn
1 can whole kernel corn (drained)
1 egg
1 stick marg
1 8oz sour cream
1 8 oz pkg cream cheese
1 pack corn muffin mix
Put the marg in 9x13 pan & melt in heated oven. put in the cr cheese & mash (lumps are ok)
add egg, & sour cream, mix well
then add muffin mix & corn & stir
Then bake @ 400 & just watch for it to be done.
Contributed By Missie
1 can cream style corn
1 can whole kernel corn (drained)
1 egg
1 stick marg
1 8oz sour cream
1 8 oz pkg cream cheese
1 pack corn muffin mix
Put the marg in 9x13 pan & melt in heated oven. put in the cr cheese & mash (lumps are ok)
add egg, & sour cream, mix well
then add muffin mix & corn & stir
Then bake @ 400 & just watch for it to be done.
Cinnamon Rolls
Cinnamon Rolls
Contributed By Sheila
Ingredients
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.
Contributed By Sheila
Ingredients
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.
Chocolate Caramel Bars
Chocolate Caramel Bars
Contributed By Joy
Preheat oven to 350 deg.
In large bowl combine
1 cup flour
1 cup oats
3/4 cup softened butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat at low speed until well mixed. (I acutally use my hands) Evenly pat mixture onto ungreased 13x9 pan. Bake 10 min.
While crust is baking mix the following:
1 (12.5 oz) jar of caramel topping
3 Tablespoons flour
Mix until well mixed, no lumps.
When crust is done remove from oven, sprinkle 1 (12 oz) pkg chocolate chips on top of crust
sprinkle top of choc chips with 1/2 cup finely chopped walnuts
Drizzle the caramel mixture over the top put back in oven and continue baking 20 to 25 min, or until browned.
Cool, before cutting into bars.
I don't use all the caramel topping. I use about 3/4 of the mixture unless I doubled the crust receipe and put it in the foil cookie sheet pans, then I use all the topping.
Contributed By Joy
Preheat oven to 350 deg.
In large bowl combine
1 cup flour
1 cup oats
3/4 cup softened butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat at low speed until well mixed. (I acutally use my hands) Evenly pat mixture onto ungreased 13x9 pan. Bake 10 min.
While crust is baking mix the following:
1 (12.5 oz) jar of caramel topping
3 Tablespoons flour
Mix until well mixed, no lumps.
When crust is done remove from oven, sprinkle 1 (12 oz) pkg chocolate chips on top of crust
sprinkle top of choc chips with 1/2 cup finely chopped walnuts
Drizzle the caramel mixture over the top put back in oven and continue baking 20 to 25 min, or until browned.
Cool, before cutting into bars.
I don't use all the caramel topping. I use about 3/4 of the mixture unless I doubled the crust receipe and put it in the foil cookie sheet pans, then I use all the topping.
Chicken Tetrazzini
Chicken Tetrazzini
Contributed By Gigi
Boil chicken parts in water until done. Cool. Shred meat and set aside. You will need 3 cups shredded chicken.
Cook 1/2 package of Angel Hair pasta as directed on package.
In a deep skillet or pan melt 1/2 stick of butter. Add 1 1/2 cups of fresh sliced mushrooms and 2-3 cloves of garlic (chopped). Sauté about 5 minutes.
Add 3 Tablespoons flour to the mushrooms and stir. Cook stirring about 1 minute, just to let the flour lose the paste taste.
Add 2 cups chicken broth and stir constantly until comes to a boil. Cook about 8 more minutes stirring about every 30 seconds. Remove from heat and stir in 3/4 cup cream, pepper to taste and 1 teaspoon salt. Fold in chicken and cooked noodles. Stir in about 1 cup parmesan cheese and put it into a 9 by 13 baking dish. Top with 1/2 cup more parmesan cheese. Cover and bake about 30 minutes. Enjoy
Contributed By Gigi
Boil chicken parts in water until done. Cool. Shred meat and set aside. You will need 3 cups shredded chicken.
Cook 1/2 package of Angel Hair pasta as directed on package.
In a deep skillet or pan melt 1/2 stick of butter. Add 1 1/2 cups of fresh sliced mushrooms and 2-3 cloves of garlic (chopped). Sauté about 5 minutes.
Add 3 Tablespoons flour to the mushrooms and stir. Cook stirring about 1 minute, just to let the flour lose the paste taste.
Add 2 cups chicken broth and stir constantly until comes to a boil. Cook about 8 more minutes stirring about every 30 seconds. Remove from heat and stir in 3/4 cup cream, pepper to taste and 1 teaspoon salt. Fold in chicken and cooked noodles. Stir in about 1 cup parmesan cheese and put it into a 9 by 13 baking dish. Top with 1/2 cup more parmesan cheese. Cover and bake about 30 minutes. Enjoy
Caramel Corn
Caramel Corn
Contributed By Pam
4 bags of microwave popcorn - popped
1 cup real butter
1 cup brown sugar
16 oz bag of marshmallows
Vanilla to taste (1 - 2 tsp)
Spray the pan and bowl you will use with non stick spray.
Pop the popcorn and put it in a large bowl or roaster.
Melt butter & brown sugar together.
Add marshmallows and vanilla.
Stir until marshmallows are all melted. The longer you cook it the harder the caramel. I take it off as soon as the marshmallows are melted.
Pour over popcorn and stir stir stir until it is all mixed up. Yummo!! The kiddos will love it. I just put it in big zip locks after it cools because this makes a lot.
Contributed By Pam
4 bags of microwave popcorn - popped
1 cup real butter
1 cup brown sugar
16 oz bag of marshmallows
Vanilla to taste (1 - 2 tsp)
Spray the pan and bowl you will use with non stick spray.
Pop the popcorn and put it in a large bowl or roaster.
Melt butter & brown sugar together.
Add marshmallows and vanilla.
Stir until marshmallows are all melted. The longer you cook it the harder the caramel. I take it off as soon as the marshmallows are melted.
Pour over popcorn and stir stir stir until it is all mixed up. Yummo!! The kiddos will love it. I just put it in big zip locks after it cools because this makes a lot.
Garlic Chicken Farfalle
Becky Higgins GARLIC CHICKEN FARFALLE
Contributed By Debbie
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
This is to die for.....probably not super healthy with the whipping cream. Another one that I did for our Progressive Dinner and had sooo many compliments.
Contributed By Debbie
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
This is to die for.....probably not super healthy with the whipping cream. Another one that I did for our Progressive Dinner and had sooo many compliments.
Summer Beer
Summer Beer
Contributed By Debbie
12 oz frozen Lemonade can
1 12 oz bottle of Beer
Fill lemonade can with Vodka
Fill lemonade can with Sprite or 7 UP
Mix together. Make sure you are drinking some water.....or this will sneak and get you with the Vodka. Great Driveway drink. Sounds terrible but yummy! My friend who doesn't like Beer...LOVES this!!!
Contributed By Debbie
12 oz frozen Lemonade can
1 12 oz bottle of Beer
Fill lemonade can with Vodka
Fill lemonade can with Sprite or 7 UP
Mix together. Make sure you are drinking some water.....or this will sneak and get you with the Vodka. Great Driveway drink. Sounds terrible but yummy! My friend who doesn't like Beer...LOVES this!!!
Robyn's Salsa
Robyn's Salsa
Contributed By Debbie
1 Regular Can diced tomatoes
1 regular can mild Rotelle
1/2 bunch fresh Cilantro (or I've used the dried seasoning too)
1 stalk of green onion (just chop and dice the green part and a little of the white)
1/2 tsp Salt
1/8 tsp pepper
1 tsp lemon juice
Blend in your blender/food processor.
Contributed By Debbie
1 Regular Can diced tomatoes
1 regular can mild Rotelle
1/2 bunch fresh Cilantro (or I've used the dried seasoning too)
1 stalk of green onion (just chop and dice the green part and a little of the white)
1/2 tsp Salt
1/8 tsp pepper
1 tsp lemon juice
Blend in your blender/food processor.
Margarita Chicken
Margarita Chicken
Contributed By Debbie
1/2 cup of nonalcoholic margarita mix
3 TBSP Lime Juice
1 Clove of Garlic (crushed)
1 1/2 pounds of skinless boneless chicken breast
Coarse Salt
Mix Margarita Mix, lime juice and garlic in large resealable freezer bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least one hour, but no longer than 24 hours. Remove chicken from bag and reserve marinade.
On your grill place chicken. Brush with marinade and sprinkle with some coarse salt. Turn chicken, brush with remaining marinade and salt. Grill until done.
YUMMY!!!
Contributed By Debbie
1/2 cup of nonalcoholic margarita mix
3 TBSP Lime Juice
1 Clove of Garlic (crushed)
1 1/2 pounds of skinless boneless chicken breast
Coarse Salt
Mix Margarita Mix, lime juice and garlic in large resealable freezer bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least one hour, but no longer than 24 hours. Remove chicken from bag and reserve marinade.
On your grill place chicken. Brush with marinade and sprinkle with some coarse salt. Turn chicken, brush with remaining marinade and salt. Grill until done.
YUMMY!!!
UnStuffed Pepper Soup
UnStuffed Pepper Soup
Contributed By Debbie
3 Bell Peppers Chopped
2 Cans of Tomatoes-Basil, Garlic and oregano
2 Cans of Chicken Broth
2 Cans of Condensed Tomato Soup
1 1/2 cups of Minute Rice.
1 Lb of Hamburger
Brown Hamburger and then add all of the canned goods. Add cooked rice 1/2 hour before serving. I've cooked it all day in the Crock Pot or just on the stove top.
I don't always use as many peppers. I use what I have on hand. I've also cheated and used the can of tomatoes with green chile's in if I do not have enough Peppers
Contributed By Debbie
3 Bell Peppers Chopped
2 Cans of Tomatoes-Basil, Garlic and oregano
2 Cans of Chicken Broth
2 Cans of Condensed Tomato Soup
1 1/2 cups of Minute Rice.
1 Lb of Hamburger
Brown Hamburger and then add all of the canned goods. Add cooked rice 1/2 hour before serving. I've cooked it all day in the Crock Pot or just on the stove top.
I don't always use as many peppers. I use what I have on hand. I've also cheated and used the can of tomatoes with green chile's in if I do not have enough Peppers
Holiday Salad
Holiday Salad
Contributed By Debbie
1 Bag of Spring Mix Salad
1 Bag of Baby Spinach
1 LB of Honey Maple Bacon fried And cut into pieces. (we usually cut it with our kitchen shears and then fry it up in a pan.) so it is crispy. And, let cool before you put it in salad.
8 OZ of Parmesan Cheese
1 Bunch of green onions
1-2 Apples cut into pieces (right before you pour the dressing on)
I also mix in 1/2 bag of Craisins and have left the apples out. (whatever you decide to do)
Dressing:
1 Cup Vegetable Oil
1/3 Cup Red Wine Vinegar
3/4 Cup Sugar
1 Tsp dry mustard
1 Tsp salt
1 TBSP Poppy Seed
Toss Salad together with dressing. Everyone always wants this recipe afterwards. Served it for our Neighborhood Progressive Dinner and everyone went nuts over it!
Contributed By Debbie
1 Bag of Spring Mix Salad
1 Bag of Baby Spinach
1 LB of Honey Maple Bacon fried And cut into pieces. (we usually cut it with our kitchen shears and then fry it up in a pan.) so it is crispy. And, let cool before you put it in salad.
8 OZ of Parmesan Cheese
1 Bunch of green onions
1-2 Apples cut into pieces (right before you pour the dressing on)
I also mix in 1/2 bag of Craisins and have left the apples out. (whatever you decide to do)
Dressing:
1 Cup Vegetable Oil
1/3 Cup Red Wine Vinegar
3/4 Cup Sugar
1 Tsp dry mustard
1 Tsp salt
1 TBSP Poppy Seed
Toss Salad together with dressing. Everyone always wants this recipe afterwards. Served it for our Neighborhood Progressive Dinner and everyone went nuts over it!
Saturday, January 1, 2011
Ranch Party Dip
Ranch Party Dip
Contributed By Debbie
1 Original Party Ranch Dip packet
1 16 Ounce Sour Cream
1/4 cup Real Bacon Bits
1/2 cup Shredded Colby Jack Cheese
Mix together and sprinkle a few bacon bits/cheese on top. Serve with Frito Scoops Chips. (I never measure anymore...I just dump bacon bits/cheese till it looks right.
Contributed By Debbie
1 Original Party Ranch Dip packet
1 16 Ounce Sour Cream
1/4 cup Real Bacon Bits
1/2 cup Shredded Colby Jack Cheese
Mix together and sprinkle a few bacon bits/cheese on top. Serve with Frito Scoops Chips. (I never measure anymore...I just dump bacon bits/cheese till it looks right.