TOUCH DOWN TACO DIP
1 Small can of refried beans and spread in bottom of pan
1 - 8 oz pkg. cream cheese
1 - 8 oz pkg. sour cream
mix together and add a clove of garlic and
½ pkg of taco seasoning mix. Mix together well and spread on top of beans.
cover with chedder cheese
cook until hot and bubbly at 350
chop tomatoes, cilantro, green onions, olives and sprinkle on top.
Opt. You can add avocados, jalapenos, green peppers, and green chilies.
Saturday, December 20, 2008
VEGETABLE TACO SOUP
1 can diced tomatoes
2 cans Campbell chunky vegetable soup
1 can tomato soup + 1 can of water
1 can kidney beans
1 pkg taco seasoning
1 cup salsa
2 cups cooked hamburger, rinsed and drained
1 onion chopped and sautéed before adding to soup
Combine all ingredients and cook until boiling, turn heat to simmer and simmer until time to serve. 2 pts for 1 cup.
1 can diced tomatoes
2 cans Campbell chunky vegetable soup
1 can tomato soup + 1 can of water
1 can kidney beans
1 pkg taco seasoning
1 cup salsa
2 cups cooked hamburger, rinsed and drained
1 onion chopped and sautéed before adding to soup
Combine all ingredients and cook until boiling, turn heat to simmer and simmer until time to serve. 2 pts for 1 cup.
PIZZA CRUST AND SAUCE
1 1/3 c. very warm water
¼ c. dry milk
½ t. salt
1 T. sugar
1 pkg. yeast
mix together then add
2 T. oil
4 c. flour
mix and knead for 10 minutes. Put in bowl and let rise 1 ½ hours. Roll out on floured surface.
SAUCE:
2 8 – oz cans tomato sauce
½ t. oregano
½ t. basil
½ t. pepper
¼ t. garlic powder
¼ t. onion powder
4 T. parmesan cheese
1 t. salt
top with toppings and cheese
bake @ 375* for 15 – 20 minutes.
1 1/3 c. very warm water
¼ c. dry milk
½ t. salt
1 T. sugar
1 pkg. yeast
mix together then add
2 T. oil
4 c. flour
mix and knead for 10 minutes. Put in bowl and let rise 1 ½ hours. Roll out on floured surface.
SAUCE:
2 8 – oz cans tomato sauce
½ t. oregano
½ t. basil
½ t. pepper
¼ t. garlic powder
¼ t. onion powder
4 T. parmesan cheese
1 t. salt
top with toppings and cheese
bake @ 375* for 15 – 20 minutes.
NO FAIL FRENCH BREAD
½ c. water
2 T. yeast
combine and then add
2 c. hot water
3 T. sugar
1 T. salt
6 c. flour
dissolve yeast in water, combine remaining ingredients using only 3 cups of flour. Beat well. Add yeast and beat well add remaining flour leaving spoon in batter and stir down 5 time (every 10 minutes for 1 hour). Divide dough into 2. Then into thirds and braind. Let raise 30 minutes. Brush top with egg white and sprinkle with sesame seeds. Bake @ 400 for 22 minutes.
½ c. water
2 T. yeast
combine and then add
2 c. hot water
3 T. sugar
1 T. salt
6 c. flour
dissolve yeast in water, combine remaining ingredients using only 3 cups of flour. Beat well. Add yeast and beat well add remaining flour leaving spoon in batter and stir down 5 time (every 10 minutes for 1 hour). Divide dough into 2. Then into thirds and braind. Let raise 30 minutes. Brush top with egg white and sprinkle with sesame seeds. Bake @ 400 for 22 minutes.
BANANA CHOCOLATE MUFFINS
4 T. butter
6 T. cocoa
4 T. hot water
1 ¼ cup flout
½ c. sugar
1 T baking powder
1 t. cinnamon
dash of sat
2/3 c. milk
1 lg. egg
1 t. banilla
2 mashed banans
½ c. semisweet choc. Chips
10x sugar
Heat oven to 375*, melt butter in microwave. Combine cocoa, hot water with melted butter. Let cool slightly. In large bowl, sift glour, sugar, baking powder, cinnamon ans salt. Using wire whisk, beat milk. Egg, and vanillain sm. Bowl, blendeing well. Cut up banans, mash slightly. And add then to milk mixture with cooled chocolate mixture. Pour milk mixture into dry ingredients, stirring until blended. Stir in chocolate chipw. Pour batter into greased muffin tins.
Bake 22 – 25 min sprinkle top with 10x.
4 T. butter
6 T. cocoa
4 T. hot water
1 ¼ cup flout
½ c. sugar
1 T baking powder
1 t. cinnamon
dash of sat
2/3 c. milk
1 lg. egg
1 t. banilla
2 mashed banans
½ c. semisweet choc. Chips
10x sugar
Heat oven to 375*, melt butter in microwave. Combine cocoa, hot water with melted butter. Let cool slightly. In large bowl, sift glour, sugar, baking powder, cinnamon ans salt. Using wire whisk, beat milk. Egg, and vanillain sm. Bowl, blendeing well. Cut up banans, mash slightly. And add then to milk mixture with cooled chocolate mixture. Pour milk mixture into dry ingredients, stirring until blended. Stir in chocolate chipw. Pour batter into greased muffin tins.
Bake 22 – 25 min sprinkle top with 10x.
TURKEY OLE’
DRESSING:
1/3 c. light olive oil
¼ c. red wine vinegar
1/3 c. chopped fresh cilantro
¼ c. chopped fresh parsley
1 ½ t. ground cumin
1 ½ t. chili poweder
½ t. ground black pepper
1 ¼ t. salt
Whisk ingredients in a small bowl, set aside
SALAD:
1 lb ground turkey cooked and drained
2 large ripe tomatoes, diced
1/2 c. chopped red onion
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can shoeped white corn. Drained
2 c. Monterey jack cheese, shredded
6 c. taco chips
4 c. shredded lettuce
combine turkey, tomatoes, onion, beans,peas, corn, 1 ½ c. cheese in large bow, . add dressing. Place chips on place scatter lettuce on top spoon on turkey. Sprinkle with remaining cheese.
DRESSING:
1/3 c. light olive oil
¼ c. red wine vinegar
1/3 c. chopped fresh cilantro
¼ c. chopped fresh parsley
1 ½ t. ground cumin
1 ½ t. chili poweder
½ t. ground black pepper
1 ¼ t. salt
Whisk ingredients in a small bowl, set aside
SALAD:
1 lb ground turkey cooked and drained
2 large ripe tomatoes, diced
1/2 c. chopped red onion
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can shoeped white corn. Drained
2 c. Monterey jack cheese, shredded
6 c. taco chips
4 c. shredded lettuce
combine turkey, tomatoes, onion, beans,peas, corn, 1 ½ c. cheese in large bow, . add dressing. Place chips on place scatter lettuce on top spoon on turkey. Sprinkle with remaining cheese.
BROCCOLI AND CAULIFLOWER SALAD
1 head cauliflower
1 -2 bunches broccoli
4 -5 green onions
½ c bacon bits
DRESSING:
½ c. miracle whip
1/3 c. oil
½ c. sugar
½ c. vinegar
salt and pepper to taste.
Break cauliflower and broccoli into small pieces. Add chopped onions and bacon bits. Mix remaining ingredients together and add to broccoli and cauliflower
Toss and serve.
1 head cauliflower
1 -2 bunches broccoli
4 -5 green onions
½ c bacon bits
DRESSING:
½ c. miracle whip
1/3 c. oil
½ c. sugar
½ c. vinegar
salt and pepper to taste.
Break cauliflower and broccoli into small pieces. Add chopped onions and bacon bits. Mix remaining ingredients together and add to broccoli and cauliflower
Toss and serve.
VEGETABLE SALAD
2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age
2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age
GLENN’S PASTA SALAD
3 – 4 cloves of garlic
olive oil
basil
ham
white pepper jack cheese
black olives
green olives
red wine vinegar
green onions
tomatoes
green and red pepper
grey poupon mustard
mayonnaise
3 color pasta
red pepper flakes
parmesan cheese
Italian dressing
Cook pasta, cut up basil, ham, cheese, green onion, tomatoes and pepper. Sautee garlic in 3 – 4 T oil add red pepper flakes, black pepper and salt. Put in bowl and add 2T mayo 1 large t mustard, several shots of red wine vinegar, several shots of Italian dressing. Incorporate ingredients. Chill and then serve at room temperature with parmesan cheese.
3 – 4 cloves of garlic
olive oil
basil
ham
white pepper jack cheese
black olives
green olives
red wine vinegar
green onions
tomatoes
green and red pepper
grey poupon mustard
mayonnaise
3 color pasta
red pepper flakes
parmesan cheese
Italian dressing
Cook pasta, cut up basil, ham, cheese, green onion, tomatoes and pepper. Sautee garlic in 3 – 4 T oil add red pepper flakes, black pepper and salt. Put in bowl and add 2T mayo 1 large t mustard, several shots of red wine vinegar, several shots of Italian dressing. Incorporate ingredients. Chill and then serve at room temperature with parmesan cheese.
SUNFRUIT SALAD WITH BANANA DRESSING
2 medium banana’s peeled and sliced
1 – 8 oz cartom lemon low fat yogurt
2 T. sugar
2 t. lemon juice
lettuce leaves
8 cups cut up fruit, such as papaya banana, strawberries, cantaloupe, honeydew, mango, kiwi
¼ c. toasted chopped walnuts
Dressing:
In a blender combine bananas, lemon yogurt, sugar and juice. Cover and blend 15 to 12 seconds or until smooth. Chill.
To serve, line plates with lettuce, arrange fruit on top. Top woth dressing, sprinkle with walnuts.
2 medium banana’s peeled and sliced
1 – 8 oz cartom lemon low fat yogurt
2 T. sugar
2 t. lemon juice
lettuce leaves
8 cups cut up fruit, such as papaya banana, strawberries, cantaloupe, honeydew, mango, kiwi
¼ c. toasted chopped walnuts
Dressing:
In a blender combine bananas, lemon yogurt, sugar and juice. Cover and blend 15 to 12 seconds or until smooth. Chill.
To serve, line plates with lettuce, arrange fruit on top. Top woth dressing, sprinkle with walnuts.
MUSHROOM PASTRY CRESCENTS
6 oz. cream cheese
1/3 c. butter
1 c. flour
8 oz. fresh mushrooms, chopped
½ c. chopped onions
1 clove garlic minced
½ t. dried thyme, crushed
¼ t. salt
2 T butter
¼ c. sour cream
2 T. flour
1 egg, beaten
1 T. water
combine cream cheese and 1/3 c. butter. Beat with electric mixer on med. speed until combined. Beat in 1 c. flour form dough into 2 balls, cover and chillfor 1 hour. I large skillet cook mushrooms, onion, garlic, thyme, and salt in 2 T. butter until tender. Remove from heat. Stir together sour cream and flour, stir into hot mushroom mixture, cool on lightly floured surface.
6 oz. cream cheese
1/3 c. butter
1 c. flour
8 oz. fresh mushrooms, chopped
½ c. chopped onions
1 clove garlic minced
½ t. dried thyme, crushed
¼ t. salt
2 T butter
¼ c. sour cream
2 T. flour
1 egg, beaten
1 T. water
combine cream cheese and 1/3 c. butter. Beat with electric mixer on med. speed until combined. Beat in 1 c. flour form dough into 2 balls, cover and chillfor 1 hour. I large skillet cook mushrooms, onion, garlic, thyme, and salt in 2 T. butter until tender. Remove from heat. Stir together sour cream and flour, stir into hot mushroom mixture, cool on lightly floured surface.
MONTEREY CHICKEN
1. Ziploc :
¼ c. flour
1 pkg. taco seasoning
2. coat 8 – 10 chicken breast
3. dip melted butter
4. crushed tostito chips
5. place in 9x13 bake @375 for 45 minutes
serve with hot sauce
Hot Sauce;
1 small onion
2 TBS flour
salt to taste
1 TBS lemon juice
1 can evaporated milk
1 cup Monterey jack cheese
garnish with salsa, sour cream and black olives and delicious with Spanish rice.
1. Ziploc :
¼ c. flour
1 pkg. taco seasoning
2. coat 8 – 10 chicken breast
3. dip melted butter
4. crushed tostito chips
5. place in 9x13 bake @375 for 45 minutes
serve with hot sauce
Hot Sauce;
1 small onion
2 TBS flour
salt to taste
1 TBS lemon juice
1 can evaporated milk
1 cup Monterey jack cheese
garnish with salsa, sour cream and black olives and delicious with Spanish rice.
PIZZA PUFFS
2 tubs refrigerator cresant rolls
1 can pizza sauce
mozzarella cheese, cut into ½ “ cubes
1 pkg. sliced pepperoni
1. unroll the dough and separate into triangles
2. place eight triangles on a lightly greased cookie sheet. Layer each triangle with 1 T. of pizza sauce and 2 cubes of cheese. And 2 sloces of pepperoni. Cover each of them with another triangle pinching the edges together.
3. Bake @ 375 * for 11 – 13 minutes.
2 tubs refrigerator cresant rolls
1 can pizza sauce
mozzarella cheese, cut into ½ “ cubes
1 pkg. sliced pepperoni
1. unroll the dough and separate into triangles
2. place eight triangles on a lightly greased cookie sheet. Layer each triangle with 1 T. of pizza sauce and 2 cubes of cheese. And 2 sloces of pepperoni. Cover each of them with another triangle pinching the edges together.
3. Bake @ 375 * for 11 – 13 minutes.
TERRIYAKE CHICKEN SALAD
2 heads romaine lettuce
2 – 4 tomatoes chopped
5 – 6 strips of bacon, cooked and crumbled
1/3 c. grated swiss cheese
¼ c. grated parmesan cheese
2 – 4 terryaki chicken breast cooked and cubed
(marinate chicken overnight in terryaki sauce)
sliverd almonds, sautéed in butter
Mix together. Toss lightly with dressing before serving
Dressing:
Juice of 1 lemon
¾ c. oil
1 tsp. salt
2 heads romaine lettuce
2 – 4 tomatoes chopped
5 – 6 strips of bacon, cooked and crumbled
1/3 c. grated swiss cheese
¼ c. grated parmesan cheese
2 – 4 terryaki chicken breast cooked and cubed
(marinate chicken overnight in terryaki sauce)
sliverd almonds, sautéed in butter
Mix together. Toss lightly with dressing before serving
Dressing:
Juice of 1 lemon
¾ c. oil
1 tsp. salt
GRANOLA
8 c. oats ¾ c. water
1 ½ c. brown sugar ¾ c. oil
1 ½ c. wheat germ ¾ c. honey
8 oz. almonds ¾ c. peanut butter
8 oz. cashews 2 t. vanilla
8 oz. coconut (shredded) ½ t. vanilla
3 oz. sunflower seeds ½ t. cinnamon
Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until bubbly. Add vanilla and pour hot mix over fry mixture. Mix well then add cinnamon. Spread over cookie sheets. Bake @ 200 * for 1 hour, when cool add raisins. ( if desired) store in ziploc bags or jars.
8 c. oats ¾ c. water
1 ½ c. brown sugar ¾ c. oil
1 ½ c. wheat germ ¾ c. honey
8 oz. almonds ¾ c. peanut butter
8 oz. cashews 2 t. vanilla
8 oz. coconut (shredded) ½ t. vanilla
3 oz. sunflower seeds ½ t. cinnamon
Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until bubbly. Add vanilla and pour hot mix over fry mixture. Mix well then add cinnamon. Spread over cookie sheets. Bake @ 200 * for 1 hour, when cool add raisins. ( if desired) store in ziploc bags or jars.
CHICKEN MEXICANA
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
ORANGE DESSERT CAKE
Box orange cake mix; mix and bake as directed
1 lg box orange jello mixed with 2 c. boiling water and 7 oz of 7 – up
fork holes on top of cake and pour jello over top. Regrigerate;when cool spread top with
1 small box vanilla pudding
½ c. milk
when thickened add a pint of cool whip
Keep refrigerated
Box orange cake mix; mix and bake as directed
1 lg box orange jello mixed with 2 c. boiling water and 7 oz of 7 – up
fork holes on top of cake and pour jello over top. Regrigerate;when cool spread top with
1 small box vanilla pudding
½ c. milk
when thickened add a pint of cool whip
Keep refrigerated
MEXICAN DIP
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.
ITALIAN TORTILENII SOUP
1 lb. sausage –brown – drain saving 1 TBS drippings
1 c. chopped onion
2 crushed garlic cloves
1 chopped green pepper
5 c. beef broth
1 c. water
2 c. chopped tomatoes
½ t. basil
½ t. oregano
8 oz tomato sauce
1 c. sliced carrots
1 c. sliced zucchini
8 oz. mini tortileniis or raviolis
3 T. fresh parsley, chopped
sauté first 4 ingedients in dripping. Place next 4 ingredients in large pot and add sausage and onion mixture bring to boil, reduce and simmer for 30 minutes. Skim fat. Add next 3 ingredients with broth mixture. Stir in and simmer until pasta is tender. Top wih shredded parmesan cheese.
1 lb. sausage –brown – drain saving 1 TBS drippings
1 c. chopped onion
2 crushed garlic cloves
1 chopped green pepper
5 c. beef broth
1 c. water
2 c. chopped tomatoes
½ t. basil
½ t. oregano
8 oz tomato sauce
1 c. sliced carrots
1 c. sliced zucchini
8 oz. mini tortileniis or raviolis
3 T. fresh parsley, chopped
sauté first 4 ingedients in dripping. Place next 4 ingredients in large pot and add sausage and onion mixture bring to boil, reduce and simmer for 30 minutes. Skim fat. Add next 3 ingredients with broth mixture. Stir in and simmer until pasta is tender. Top wih shredded parmesan cheese.
CORDON BLUE CASSEROLE
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
FUDGY CHOCOLATE OATMEAL BARS
1 c. butter, divided
2 c. packed brown sugar
2 eggs
4 t. vanilla
2 ½ c. flour
1 t. baking soda
3 c. quick oats
1 can sweetened condensed milk
2 c. semi sweet choc. Chips
1 c. sliced almonds
Heat oven to 350*, set aside 2 T. butter. Beat the remaining butter in large bowl on medium speed of mixer for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 tsp. vanilla. Stir together flour and baking soda, stir in oats. Gradually stir flour mixture into beaten mixture. Combine reserved 2 T. butter, milk and chocolate chips in saucepan. Cook over low until chocolate melts. Stir occasionally. Remove from heat, stir in ¾ c. almonds and 2 t. vanilla. Press 2/3 of oat mixture into bottom of ungreased jelly roll pan. Spread chocolate over oats . put remaining oats over chocolate sprinkle with remaining almonds. Bake 25 minutes or until lightly browned.
1 c. butter, divided
2 c. packed brown sugar
2 eggs
4 t. vanilla
2 ½ c. flour
1 t. baking soda
3 c. quick oats
1 can sweetened condensed milk
2 c. semi sweet choc. Chips
1 c. sliced almonds
Heat oven to 350*, set aside 2 T. butter. Beat the remaining butter in large bowl on medium speed of mixer for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 tsp. vanilla. Stir together flour and baking soda, stir in oats. Gradually stir flour mixture into beaten mixture. Combine reserved 2 T. butter, milk and chocolate chips in saucepan. Cook over low until chocolate melts. Stir occasionally. Remove from heat, stir in ¾ c. almonds and 2 t. vanilla. Press 2/3 of oat mixture into bottom of ungreased jelly roll pan. Spread chocolate over oats . put remaining oats over chocolate sprinkle with remaining almonds. Bake 25 minutes or until lightly browned.
CREAM OF BROCCOLI SOUP
1 ¾ lb fresh broccoli (cut up)
1 celery stalk chopped
3 medium potatoes dices
½ large or 1 small onion diced
1 carrot grated
Cheese sauce:
1 c. butter
1 c. flour
salt to taste
2 qts. Milk
3 c. grated cheese
1. simmer in salted water, water barely covering vegetable (2” in bottom of pan). Simmer about 5 minutes; set aside
2. make cheese sauce: melt butter on med. heat. Add salt and flour, mix well, gradually add milk and stir constantly until thick. Add grated cheese, mix well into sauce. Add one can of chicken broth to vegetables. Add cheese sauce to vegetables and broth. Mix well on low heat.
1 ¾ lb fresh broccoli (cut up)
1 celery stalk chopped
3 medium potatoes dices
½ large or 1 small onion diced
1 carrot grated
Cheese sauce:
1 c. butter
1 c. flour
salt to taste
2 qts. Milk
3 c. grated cheese
1. simmer in salted water, water barely covering vegetable (2” in bottom of pan). Simmer about 5 minutes; set aside
2. make cheese sauce: melt butter on med. heat. Add salt and flour, mix well, gradually add milk and stir constantly until thick. Add grated cheese, mix well into sauce. Add one can of chicken broth to vegetables. Add cheese sauce to vegetables and broth. Mix well on low heat.
Tuesday, December 16, 2008
CHICKEN BROCCOLI ORIENTALE
1 T. veg. oil
1 lb. boneless chicken breast (sliced)
1 small onion chopped
1 medium green pepper chopped
1 can cream of broccoli soup
3 T. water
1 T soy sauce
hot cooked rice
1. in a skillet over med-high heat cook chicken in hot oil (cook ½ at a time intil browned. Add onions and peppers. Cook 5 minutes or until vegetales are tender-crisp.
2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until begetabels are tender
3. Serve over rice.
1 T. veg. oil
1 lb. boneless chicken breast (sliced)
1 small onion chopped
1 medium green pepper chopped
1 can cream of broccoli soup
3 T. water
1 T soy sauce
hot cooked rice
1. in a skillet over med-high heat cook chicken in hot oil (cook ½ at a time intil browned. Add onions and peppers. Cook 5 minutes or until vegetales are tender-crisp.
2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until begetabels are tender
3. Serve over rice.
CHICKEN PARMESAN
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
TWICE BAKED POTATOES
4 baking potatoes
¼ cup butter
½ c. sour cream
salt and pepper
grated cheese
3 – 4 green onions chopped
Bake potatoes as usual cut in half and remove potato from shell leaving the shell intact. Add the remaining ingredients and mox well. Put bake in shells. Cover with cheese and bake in oven or microwave until cheese is melted.
4 baking potatoes
¼ cup butter
½ c. sour cream
salt and pepper
grated cheese
3 – 4 green onions chopped
Bake potatoes as usual cut in half and remove potato from shell leaving the shell intact. Add the remaining ingredients and mox well. Put bake in shells. Cover with cheese and bake in oven or microwave until cheese is melted.
VEGETABLE SALAD PIZZA
2 cans cresent rolls
2 – 8 oz pkgs. Cream cheese
1 c. mayonnaise
1 ½ t dillweed
1 ½ t. onion or garlic powder
finely chopped vegetables of any combination
shredded cheese
Spread cresent rools out over 11x17 pan. Bake 10 minutes at 400*. Cool.
Mix the cream cheese Mayo, dillweed, garlic together. Spread over crust. Top with vegy’s and cheese.
2 cans cresent rolls
2 – 8 oz pkgs. Cream cheese
1 c. mayonnaise
1 ½ t dillweed
1 ½ t. onion or garlic powder
finely chopped vegetables of any combination
shredded cheese
Spread cresent rools out over 11x17 pan. Bake 10 minutes at 400*. Cool.
Mix the cream cheese Mayo, dillweed, garlic together. Spread over crust. Top with vegy’s and cheese.
HAWAIIN CHICKEN
2 – 8 oz can pineapple slices
1 T. flour
½ t. salt
4 skinless, boneless chicken breast
1 T. salad oil
1 T. honey
1 T. teriyaki sauce
2 t. dried chopped chives
¼ t pepper
1. Drain pineapple, save ¼ c. juice. Cut into quarters
2. Mix flour and salt on waxed paper, dip each chicken piece in mixture.
3. Over medium heat. Cook pieces in oil until golden and tender, remove
4. Add last four ingredients into skillet with dripplings,add pineapple juice. Over high heat boil for 30 seconds, add pineapple, heat through, Pour sauce over chicken.
2 – 8 oz can pineapple slices
1 T. flour
½ t. salt
4 skinless, boneless chicken breast
1 T. salad oil
1 T. honey
1 T. teriyaki sauce
2 t. dried chopped chives
¼ t pepper
1. Drain pineapple, save ¼ c. juice. Cut into quarters
2. Mix flour and salt on waxed paper, dip each chicken piece in mixture.
3. Over medium heat. Cook pieces in oil until golden and tender, remove
4. Add last four ingredients into skillet with dripplings,add pineapple juice. Over high heat boil for 30 seconds, add pineapple, heat through, Pour sauce over chicken.
PARMESAN CHICKEN
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
SOUR CREAM CHICKEN ENCHILADAS
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN TORTILLA CASSEROLE
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
CHICKEN CASSEROLE
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN SQUARES
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
DOUBLE LAYER PUMPKIN PIE
4 oz. cream cheese (soft)
1 T. milk or half and half
1 T. sugar
1 ½ c cool whip
1 graham cracker pie crust
2 pkg. vanilla pudding (instant)
1 can pumpkin (16 oz.)
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 c. milk
mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix. Beat with wire shisk intil well blended (1to 2 minutes). (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigereate 3 hours. Garnish with whipped topping and nuts.
4 oz. cream cheese (soft)
1 T. milk or half and half
1 T. sugar
1 ½ c cool whip
1 graham cracker pie crust
2 pkg. vanilla pudding (instant)
1 can pumpkin (16 oz.)
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 c. milk
mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix. Beat with wire shisk intil well blended (1to 2 minutes). (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigereate 3 hours. Garnish with whipped topping and nuts.
PIZZA CRUST
1 pkg. active dry yeast
¾ c. warm water
½ t. sugar
½ t. salt
2 T. oil
2 c. flour
dissolve yeast in water. Stir in sugar, salt, oil and 1 ¾ c. flour, turn to will floured suface. Knead 5 minutes with remaining flour. Roll out, Bake @375* for 10 minutes. Them add ingredients and bake until cheese is melted
1 pkg. active dry yeast
¾ c. warm water
½ t. sugar
½ t. salt
2 T. oil
2 c. flour
dissolve yeast in water. Stir in sugar, salt, oil and 1 ¾ c. flour, turn to will floured suface. Knead 5 minutes with remaining flour. Roll out, Bake @375* for 10 minutes. Them add ingredients and bake until cheese is melted
2 HOUR ORANGE ROLLS
2 pkgs. Yeast Orange spread
½ c. warm water 1 ½ c. sugar
¼ c. sugar ½ c. frozen orange juice
6 c. flour grated rind of orange
½ c. powdered milk 1 cube butter
1 T. salt cinnamon
2 eggs beaten
½ c. melted shortening
Dissolve 1st 3 ingredients. Mix remaining together and ad yeast mixture plus 2 c. water
Stir until well mixed. Cover and let stand 1 hour. Roll our long and narrow. Spread orange spread. Roll like jellyroll, cut and put in muffin tins. Let rise about 20 minutes. Bake @ 400 * for 10 – 12 minutes. Cook orange spread for 7 minutes and cool before using.
2 pkgs. Yeast Orange spread
½ c. warm water 1 ½ c. sugar
¼ c. sugar ½ c. frozen orange juice
6 c. flour grated rind of orange
½ c. powdered milk 1 cube butter
1 T. salt cinnamon
2 eggs beaten
½ c. melted shortening
Dissolve 1st 3 ingredients. Mix remaining together and ad yeast mixture plus 2 c. water
Stir until well mixed. Cover and let stand 1 hour. Roll our long and narrow. Spread orange spread. Roll like jellyroll, cut and put in muffin tins. Let rise about 20 minutes. Bake @ 400 * for 10 – 12 minutes. Cook orange spread for 7 minutes and cool before using.
BREAD AND CINNAMON ROLLS
1 ½ c. warm water
1 t. sugar
2 pkg. yeast
1 ½ c milk
½ c. butter melted
½ c. sugar
2 t salt
2 beaten eggs
3 c. flour
5-6 c. flour
In a small bowl, combine water, sugar and yeast, set aside to rise. On a large bowl mix next 6 ingredients. Add yeast mixture. Add 5 cups flour let rise 1 ½ hours punch down and let rise again(about 30 minutes). For rolls: flatten out, cover with melted butter, sugar, brown sugar, and cinnamon. Roll up and cut with thread. Bake at 350*
1 ½ c. warm water
1 t. sugar
2 pkg. yeast
1 ½ c milk
½ c. butter melted
½ c. sugar
2 t salt
2 beaten eggs
3 c. flour
5-6 c. flour
In a small bowl, combine water, sugar and yeast, set aside to rise. On a large bowl mix next 6 ingredients. Add yeast mixture. Add 5 cups flour let rise 1 ½ hours punch down and let rise again(about 30 minutes). For rolls: flatten out, cover with melted butter, sugar, brown sugar, and cinnamon. Roll up and cut with thread. Bake at 350*
DOUBLE CHOCOLATE SAUCE
1-6 oz. pkg. semi sweet chocolate chips
2-1 oz squares unsweetened chocolate
1 c. powdered sugar
2/3 c. half and half
½ c. light corn syrup
2 T. butter
½ t. salt
1 T. vanilla
Assorted fresh fruit
Place chocolate in electric blender container. Combine next 5 ingredients in a medium sauce pan. Cook over med heat until bubbly. Pour sugar mixture over chocolate in blender, add vanilla. Process mixture 1 minute or until smooth. Serve warm with fresh fruit.
1-6 oz. pkg. semi sweet chocolate chips
2-1 oz squares unsweetened chocolate
1 c. powdered sugar
2/3 c. half and half
½ c. light corn syrup
2 T. butter
½ t. salt
1 T. vanilla
Assorted fresh fruit
Place chocolate in electric blender container. Combine next 5 ingredients in a medium sauce pan. Cook over med heat until bubbly. Pour sugar mixture over chocolate in blender, add vanilla. Process mixture 1 minute or until smooth. Serve warm with fresh fruit.
SNICKERDOODLES
3 ¾ c. flour
½ t. soda
½ t. cream of tarter
1 c. butter
2 c. sugar
2 eggs
¼ c. milk
1 t vanilla
Cinnamon mixture:
3 T. sugar
1 t. salt
Sift dry ingredients, beat butter and add remaining ingredients. Combine with dry ingredients. Form into balls. Roll in cinnamon and sugar. Bake on greased cookie sheet @ 375 * for 8 minutes.
3 ¾ c. flour
½ t. soda
½ t. cream of tarter
1 c. butter
2 c. sugar
2 eggs
¼ c. milk
1 t vanilla
Cinnamon mixture:
3 T. sugar
1 t. salt
Sift dry ingredients, beat butter and add remaining ingredients. Combine with dry ingredients. Form into balls. Roll in cinnamon and sugar. Bake on greased cookie sheet @ 375 * for 8 minutes.
APPLE BETTY
4 c. sliced apples
¼ c. orange juice
1 c. sugar
½ c. butter
¾ c. flour
½ t. cinnamon
¼ t. nutmeg
Mound apples in buttered 9” pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375* for 45 minutes.
4 c. sliced apples
¼ c. orange juice
1 c. sugar
½ c. butter
¾ c. flour
½ t. cinnamon
¼ t. nutmeg
Mound apples in buttered 9” pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375* for 45 minutes.
BETTER-THAN-SEX-CAKE
1 yellow cake mix
1 20 oz can crushed pineapple
¾ c. sugar
2 pkgs. Instant vanilla pudding
3 c. milk
1 tub cool whip
bake cake according to directions. Meanwhile in sauce pan combine pineapple with juice and sugar, cook over medium heat for 20 minutes. When cake is done remove from oven and pierce top with fork. Pour pineapple over all. Cool completely. Combine pudding with milk, blend until thick. Spread over cake and top with whipped topping. Refrigerate 12 to 24 hours before serving.
1 yellow cake mix
1 20 oz can crushed pineapple
¾ c. sugar
2 pkgs. Instant vanilla pudding
3 c. milk
1 tub cool whip
bake cake according to directions. Meanwhile in sauce pan combine pineapple with juice and sugar, cook over medium heat for 20 minutes. When cake is done remove from oven and pierce top with fork. Pour pineapple over all. Cool completely. Combine pudding with milk, blend until thick. Spread over cake and top with whipped topping. Refrigerate 12 to 24 hours before serving.
LEMON BARS
2 c. flour
1 c. butter
½ c. powdered sugar
½ t. salt
4 eggs, beaten
2 c. sugar
½ t. bakingpowder
4 T. lemon juice
4 T. flour
grated rind of 1 lemon
Cream and spread in greased and floured 8x11 pan (floured), the first 4 ingredients and bake @ 3508 for 20 minutes.
Combine the rest of the ingredients and pour over hot crust. Return to oven and bake again for 24 min Sprinkle with powdered sugar.
2 c. flour
1 c. butter
½ c. powdered sugar
½ t. salt
4 eggs, beaten
2 c. sugar
½ t. bakingpowder
4 T. lemon juice
4 T. flour
grated rind of 1 lemon
Cream and spread in greased and floured 8x11 pan (floured), the first 4 ingredients and bake @ 3508 for 20 minutes.
Combine the rest of the ingredients and pour over hot crust. Return to oven and bake again for 24 min Sprinkle with powdered sugar.
NO BAKE CHEESE CAKE
1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries
1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries
FOUR LAYER DELIGHT
1st layer: Graham cracker crumbs and melted butter to form a crust in a 9x13 glass dish.
2nd Layer: 1 pkg (8 oz.) cream cheese with
1 c. powdered sugar add
1 c. cool whip, mix well
Spread over 1st layer
3rd Layer: Mix 2 pkgs instant pudding (1 vanilla, 1 chocolate) and 3 c. milk. Blend 2 minutes. Pour over 2nd layer.
4th Layer: spread rest of cool whip on 3rd layer. Sprinkle with nuts
*Chill for several hours.
1st layer: Graham cracker crumbs and melted butter to form a crust in a 9x13 glass dish.
2nd Layer: 1 pkg (8 oz.) cream cheese with
1 c. powdered sugar add
1 c. cool whip, mix well
Spread over 1st layer
3rd Layer: Mix 2 pkgs instant pudding (1 vanilla, 1 chocolate) and 3 c. milk. Blend 2 minutes. Pour over 2nd layer.
4th Layer: spread rest of cool whip on 3rd layer. Sprinkle with nuts
*Chill for several hours.
DEATH BY CHOCOLATE
1 box (19.8 oz) fudge brownie mix Joy Edwards
3 pkgs. (3.5 oz) instant chocolate mousse
8 chocolate covered toffee candy bars (like heath)
1 (12 oz) container whipped topping
Preheat oven according to brownie mix. Bake brownies according to directions. Let cool. Meanwhile, prepare chocolate mousse according to directions. Break candy bars into small pieces in food processor. Break up half the brownies into small pieces and place on bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half of the topping. Repeat layers, Refrigerate.
1 box (19.8 oz) fudge brownie mix Joy Edwards
3 pkgs. (3.5 oz) instant chocolate mousse
8 chocolate covered toffee candy bars (like heath)
1 (12 oz) container whipped topping
Preheat oven according to brownie mix. Bake brownies according to directions. Let cool. Meanwhile, prepare chocolate mousse according to directions. Break candy bars into small pieces in food processor. Break up half the brownies into small pieces and place on bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half of the topping. Repeat layers, Refrigerate.
CHEWY CHOCOLATE BARS
1 ¼ c. butter Joy Edwards
2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
¾ c. cocoa
1 t. baking soda
½ t. salt
1 pkg. peanut butter chips
Cream butter and sugar in a large bowl. Add eggs and vanilla, blend well. Combine flour. Cocoa, soda, and salt. Gradually blend into creamed mixture. Stir in peanut butter chips. Spread into a 9x13 pan. Bake @ 350* for 20 – 25 minutes.
1 ¼ c. butter Joy Edwards
2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
¾ c. cocoa
1 t. baking soda
½ t. salt
1 pkg. peanut butter chips
Cream butter and sugar in a large bowl. Add eggs and vanilla, blend well. Combine flour. Cocoa, soda, and salt. Gradually blend into creamed mixture. Stir in peanut butter chips. Spread into a 9x13 pan. Bake @ 350* for 20 – 25 minutes.
WONDERFUL BROWNIES
¾ c. butter Joy Edwards
1 ½ c. sugar
1 ½ t. vanilla
3 eggs
¾ c. flour
½ c. cocoa
½ t. baking powder
½ t. salt
Blend melted butter, sugar and vanilla in mixing bowl. Add eggs and beat well. Combine flour and remaining ingredients together and fradually add to egg mixture until well blended.
Spread in 9 x 13 pan. Bake @ 350* for 20 minutes
¾ c. butter Joy Edwards
1 ½ c. sugar
1 ½ t. vanilla
3 eggs
¾ c. flour
½ c. cocoa
½ t. baking powder
½ t. salt
Blend melted butter, sugar and vanilla in mixing bowl. Add eggs and beat well. Combine flour and remaining ingredients together and fradually add to egg mixture until well blended.
Spread in 9 x 13 pan. Bake @ 350* for 20 minutes
MISSISSIPPI MUD CAKE
4 eggs Joy Edwards
1 c butter
2 c. sugar
1 tsp. vanilla
1 ½ c. flour
¼ c. cocoa
dash salt
FROSTING:
3 T butter
3T cocoa
1 T corn syrup
1-2 T milk
1 c. powdered sugar
½ t.vanilla
Grease 9 x 13 pan, Bake 30-35 minutes @ *350 . Combine in a large bowl. Eggs, butter sugar and vanilla. Mix at medium speed until light and fluffy. Add flour, cocal and salt. Beat until blended; Bake. Immediately spoon in marshmellow crème frost when cool and sprinkle with nuts.
4 eggs Joy Edwards
1 c butter
2 c. sugar
1 tsp. vanilla
1 ½ c. flour
¼ c. cocoa
dash salt
FROSTING:
3 T butter
3T cocoa
1 T corn syrup
1-2 T milk
1 c. powdered sugar
½ t.vanilla
Grease 9 x 13 pan, Bake 30-35 minutes @ *350 . Combine in a large bowl. Eggs, butter sugar and vanilla. Mix at medium speed until light and fluffy. Add flour, cocal and salt. Beat until blended; Bake. Immediately spoon in marshmellow crème frost when cool and sprinkle with nuts.
PEANUT BUTTER CHOCOLATE PIE
1 ½ c cold half and half Joy Edwards
1 pkg. chocolate pudding
3 ½ cups cool whip
1 c. chopped peanut butter cup candies
1 pkg. chocolate crumb crust
In a large bowl mix milk and pudding, let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm.
* store in freezer
1 ½ c cold half and half Joy Edwards
1 pkg. chocolate pudding
3 ½ cups cool whip
1 c. chopped peanut butter cup candies
1 pkg. chocolate crumb crust
In a large bowl mix milk and pudding, let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm.
* store in freezer
PEANUT BUTTER CRUNCH BALLS
2 c. peanut butter Joy Edwards
½ c. butter
3 ½ c. powdered sugar
3 c. rice cereal
2 c. chocolate chips
1 8 oz. plain chocolate bar
melt peanut butter and butter together, sift sugar over cereal and stir into peanut butter mixture. Form into balls and dip in melted chocolate. Let stand for several hors in wax paper
*melt chocolate over double broiler
2 c. peanut butter Joy Edwards
½ c. butter
3 ½ c. powdered sugar
3 c. rice cereal
2 c. chocolate chips
1 8 oz. plain chocolate bar
melt peanut butter and butter together, sift sugar over cereal and stir into peanut butter mixture. Form into balls and dip in melted chocolate. Let stand for several hors in wax paper
*melt chocolate over double broiler
AUTUMN TOSSED SALAD
Salad:
1 large head romaine lettuce
1 c. Swiss cheese, grated
1 pear chopped
1 apple chopped
1 c. Unsalted cashews
¼ c. dried cranberries (craisins)
Salad Dressing:
½ tsp. Lemon Juice
2 tsp. finely chopped onion
1 tsp Dijon mustard
½ c. sugar
2/3 c. oil (olive, canola, or vegetable)
½ tsp. salt
1 tsp. poppy seeds
Mix in blender adding oil last. Cover and refrigerate 1 hour. Pour over salad right before serving.
Salad:
1 large head romaine lettuce
1 c. Swiss cheese, grated
1 pear chopped
1 apple chopped
1 c. Unsalted cashews
¼ c. dried cranberries (craisins)
Salad Dressing:
½ tsp. Lemon Juice
2 tsp. finely chopped onion
1 tsp Dijon mustard
½ c. sugar
2/3 c. oil (olive, canola, or vegetable)
½ tsp. salt
1 tsp. poppy seeds
Mix in blender adding oil last. Cover and refrigerate 1 hour. Pour over salad right before serving.
TIRAMISU BOWL
1 8 oz. pkg. cream cheese Carla Neilson
3 cups cold milk
2 pkgs. 3.4 oz vanilla instant pudding
1 8 oz. tub cool whip thawed
48 nilla wagers
2 squares bakers semi sweet chocolate grated
1 c. fresh raspberries
Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 c. cool whip. Line 2 ½ qt. bowl with wafers, top w half each of pudding mixture and chocolate. Repeat all layers top with remaining cool whip and raspberries. Refrigerate 2 hours before serving.
1 8 oz. pkg. cream cheese Carla Neilson
3 cups cold milk
2 pkgs. 3.4 oz vanilla instant pudding
1 8 oz. tub cool whip thawed
48 nilla wagers
2 squares bakers semi sweet chocolate grated
1 c. fresh raspberries
Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 c. cool whip. Line 2 ½ qt. bowl with wafers, top w half each of pudding mixture and chocolate. Repeat all layers top with remaining cool whip and raspberries. Refrigerate 2 hours before serving.
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