Cafe Rio Chicken Imitation
3 Tbs lime juice
1/2 c. olive oil
1/2 c. cilantro, chopped
1/4 c. soy sauce
2 Tbs. worcestershire sauce
1 tsp. oregano
1 tsp. cumin
2 to 4 cloves garlic, minced
2 lbs. chicken breasts
Marinate chicken and grill OR place chicken and marinade in slow cooker (I do this) and let cook 4-6 hours until chicken is tender.
Shred chicken and serve over warm flour tortillas with black beans, Spanish rice, shredded romaine lettuce, cheese, tomatoes, and tomatillo dressing (see recipe below). The dressing makes it sooo good.
Tomatillo Dressing (This makes a lot. Most of my kids don't want the dressing, but I love it. You can half the recipe).
1 c. mayonnaise
1 c. sour cream
1/2 bunch cilantro, leaves only
2 Tbs. water
1-2 Tbs. vinegar
1 jalapeno, no seeds (optional) If you use it, use a small one or a small part-they are strong
1 tomatillo, quartered
1/2 tsp. pepper
1/2 tsp. salt
Combine ingredients into food processor or blender and blend until smooth.
Tuesday, June 8, 2010
Tuesday, May 18, 2010
Monterey Chicken with Potatoes
Ingredients
6 medium potatoes, cut into 2 inch chunks
3/4 c. Butter
6 skinless, boneless chicken breast halves
1 TBSP and 1 1/2 tsp. fresh lime juice
2 1/4 c. shredded Mexican blend cheese
1/4 c. and 2 Tbsp. chopped fresh cilantro
3/4 c. Salsa
Preheat the oven to 425. Line a cookie sheet with aluminum foil. Toss potatoes with about 1 Tbsp of melted butter until coated. Arrange in a single layer in the prepared pan. Bake for 10 minutes.
Remove pan from oven and push potatoes out to the sides of the pan. Place the chicken breast halves in the center of pan. Stir together the remaining butter (melted) and lime juice. Brush onto chicken, turn breasts over, and brush other side, using all of the mixture. Return to oven and bake for 20 minutes.
In a small bowl, toss together the cheese, cilantro, and salsa. Sprinkle over the chicken and potatoes. Return to oven until cheese is melted. Serves 6.
6 medium potatoes, cut into 2 inch chunks
3/4 c. Butter
6 skinless, boneless chicken breast halves
1 TBSP and 1 1/2 tsp. fresh lime juice
2 1/4 c. shredded Mexican blend cheese
1/4 c. and 2 Tbsp. chopped fresh cilantro
3/4 c. Salsa
Preheat the oven to 425. Line a cookie sheet with aluminum foil. Toss potatoes with about 1 Tbsp of melted butter until coated. Arrange in a single layer in the prepared pan. Bake for 10 minutes.
Remove pan from oven and push potatoes out to the sides of the pan. Place the chicken breast halves in the center of pan. Stir together the remaining butter (melted) and lime juice. Brush onto chicken, turn breasts over, and brush other side, using all of the mixture. Return to oven and bake for 20 minutes.
In a small bowl, toss together the cheese, cilantro, and salsa. Sprinkle over the chicken and potatoes. Return to oven until cheese is melted. Serves 6.
Tuesday, April 6, 2010
Katie,
This is that recipe for the almond cake I used to make in Utah. It's really good, everyone.
Adrienne's Almond Cake
1 cup sugar
2 eggs, beaten
1 tsp. almond flavoring
1 cup flour
1/4 lb. margarine (1 square), melted
sliced almonds
Mix dry ingredients together. Mix wet ingredients together. Combine, mixing as little as possible. Pour batter into a greased and floured pie tin. Sprinkle with sliced almonds. Bake 350 degrees for 25 min. Cool and slice into pie shaped pieces.
This is that recipe for the almond cake I used to make in Utah. It's really good, everyone.
Adrienne's Almond Cake
1 cup sugar
2 eggs, beaten
1 tsp. almond flavoring
1 cup flour
1/4 lb. margarine (1 square), melted
sliced almonds
Mix dry ingredients together. Mix wet ingredients together. Combine, mixing as little as possible. Pour batter into a greased and floured pie tin. Sprinkle with sliced almonds. Bake 350 degrees for 25 min. Cool and slice into pie shaped pieces.
Saturday, March 13, 2010
Oregano Chicken
1/4 cup butter, melted
1/4 cup lemon juice
2 TBSP worchestershire sauce
2 TBSP soy sauce
2 tsp. dried oregano
1 tsp. garlic powder
3 chkn breast
preheat oven to 375
-combine butter, lemon juice, worchestirshire sauce and soy sauce, oregano and garlic power, mix well
-place chkn in ungreased 7x11 baking dish pour sauce over it. Bake 15 min.
-put juices over chkn and bake additional 15 min
1/4 cup lemon juice
2 TBSP worchestershire sauce
2 TBSP soy sauce
2 tsp. dried oregano
1 tsp. garlic powder
3 chkn breast
preheat oven to 375
-combine butter, lemon juice, worchestirshire sauce and soy sauce, oregano and garlic power, mix well
-place chkn in ungreased 7x11 baking dish pour sauce over it. Bake 15 min.
-put juices over chkn and bake additional 15 min
TA-DA!...
I have to dedicate this post to Mr. Red. Everything these days that is good starts with TA-DA. Funny story to lighten your little cooking hearts. During sacrament Red went to the bathroom so I took him out to change his diaper. The ONE time our sacrament in actually pretty quiet Red walks in and puts his hands in the air and says, "TA-DA!!! ALL CLEAN!!" haha did I turn red, ohhh you better believe it!
Okay okay finally I know, but seriously can you get on my case anymore?? Look how many I posted!! These recipes are from my friend Katrina. Her mom is a cook and she actually writes cook books. She cooks all the time with her best friend Andrea. Andrea is a really good cook and has learned from her husband that owned a restaurant and went to culinary school. I have not made any of these mainly because I forget about them, but with Kip working tonight I decided it was time to put them up. Let me know when you try one and what you think about them. Also sisters, I sent all of you an e-mail with a bunch of crock pot recipes that she sent me. I am a HUGE fan of crock pot and I thought some looked pretty yummy. I didn't know how to post the recipes on here so if you know then you can post them. Hope you enjoy them!
Okay okay finally I know, but seriously can you get on my case anymore?? Look how many I posted!! These recipes are from my friend Katrina. Her mom is a cook and she actually writes cook books. She cooks all the time with her best friend Andrea. Andrea is a really good cook and has learned from her husband that owned a restaurant and went to culinary school. I have not made any of these mainly because I forget about them, but with Kip working tonight I decided it was time to put them up. Let me know when you try one and what you think about them. Also sisters, I sent all of you an e-mail with a bunch of crock pot recipes that she sent me. I am a HUGE fan of crock pot and I thought some looked pretty yummy. I didn't know how to post the recipes on here so if you know then you can post them. Hope you enjoy them!
here you go ladies!
Pumpkin Dip
1 can pumpkin (15 oz)
16 oz. cream cheese
2 tsp. cinnamon
1 tsp. cloves
4 cups powdered sugar
*mix sugar and cream cheese together until smooth, and add remaining ingredients and them mix until well blended. Refrigerate at least 8 hours. a great way to serve this is to hollow out a small pumpkin and will with the dip. Serve with vanilla wafers and ginger snaps (This makes a lot of dip)
Funnel Cakes
1 egg
2/3 cup milk
2 Tablespoon sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp baking powder
*Beat egg and milk. Mix all other ingredients and slowly add the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from the center outwards. remove from the oil when golden brown and crispy. Sprinkle with powdered sugar, strawberry jam, and strawberries, and serve. (These are light and fluffy and super yummy!)
Oreo Truffles
1 package Oreo cookies (divided.. use cookie including the cream center)
1 8 oz package of cream cheese (softened)
1 package of white bark (found on the baking section)
*finely crush 7 cookies in a food processor and reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on the wax paper covered cookie sheet to dry. The sprinkle the tops with the 7 crushed cookies. Once dry, refrigerate and enjoy! (These are AMAZING!!! everyone will love you and want you to make many more!)
English Trifle
1 Angel food cake (the best is from Sam's club)
2 small instant vanilla puddings
a bag of frozen mixed berries
1 container of cool whip
1 pkg. almonds, sliced
*slice the cake into 3 layers. Cute each of the layers into triangles. Make the pudding and fold in the cool-whip to the pudding. In a Large glass Trifle dish layer the ingredients (cake,pudding mixture, berries) Repeat 3 times. Top with fruit and almonds. (Very Yummy!!!!)
Brownie Goody bars
1 pkg. Supreme brownie mix with pouch of Hersey's syrup
Water, vegetable oil and eggs as called for in the Brownie mix package
1 tub rich and creamy whipped vanilla frosting
3/4 cup salted peanuts, chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semi-sweet chocolate chips
*Heat over to 350 degrees. Make Brownies as directed in package for 13x9 inch pan. Cool completely. Frost Brownies with frosting. Sprinkle with peanuts, refrigerate.Measure cereal into large bowl;set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat,stirring constantly. pour over cereal in bowl.stirring until even coated. Spread over frosted brownies.Cool completely before cutting.
Brownie Trifle
1 large container cool whip, thawed
1 box fudge brownie mix
2 cups M&M's chocolate mini baking bits
2 regular snicker bars, chopped into 10 to 15 pieces
chocolate syrup
1 small box chocolate flavor instant pudding
*Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding according to package instructions. Layer trifle dish (brownies,drizzle with chocolate syrup,pudding,cool-whip,sprinkle with chopped snickers and m&m's) Repeat 3 times! Finish with a final sprinkling of M&M's and snickers! (This is one of David's Favorite!!! It is super yummy!!)
Secret Hukilau Cookies
Mix:
1/2 pound butter softened
1 cup brown sugar
1 cup white sugar
2 eggs
5 teaspoons coconut (use only McCormick's brand)
Then Add:
2 cups bread flour
1 tsp. salt
1 tsp baking powder
1/2 tsp baking powder
2 cups regular oatmeal
Then add:
3/4 cup dried pineapple-chopped if needed
1 3/4 cup white chocolate chips
1 3/4 cup macadamia nuts-chopped
Make a round glob a little bigger than a golf ball... medium to large (bigger is better)
Bake at 350 degrees for 8-10 mins. Take them out when they are light brown. Drizzle sweetened condensed milk when they are cool. (This recipe is from the PCC in Hawaii. My cousin's husband used to make these cookies to sell at the PCC during intermission. They would sell for $5.00 a cookie. They are EXTREMELY GOOD!)
Mandi's Famous Hawaiian Beans
1 can pork and beans
1 cup ketcup
1 cup BBQ sauce
1/2 cup mustard
1 can baked beans
1 cup brown sugar
1 cup REAL bacon bits
*Mix all ingredients together and bake in a 9x13 pan @ 450 degrees for 20 mins or until beans are boiling.
Roasted Garlic Lime Chicken
6 boneless chicken breast
2 tbsp. lime and lime juice
2 tsp. Lawry's Garlic salt
1 tsp. Lawry's Seasoned pepper
* Spray 9x13 baking dish with nonstick cooking spray; arrange chicken in dish. Sprinkle with lime and lemon juice, then garlic salt and seasoned pepper. Roast @ 400 degrees until meat is no longer pink and juices are running clear when cut about 30 mins.
Parmesan Chicken
1/2 cup mayo
1/4 cup grated Parmesan cheese
4 chicken breasts
4 tsp. Italian seasoned dry bread crumbs
* Combine mayo and cheese. Spread mixture onto chicken, then sprinkle with bread crumbs. Bake at 425 degrees for 20 mins
1 can pumpkin (15 oz)
16 oz. cream cheese
2 tsp. cinnamon
1 tsp. cloves
4 cups powdered sugar
*mix sugar and cream cheese together until smooth, and add remaining ingredients and them mix until well blended. Refrigerate at least 8 hours. a great way to serve this is to hollow out a small pumpkin and will with the dip. Serve with vanilla wafers and ginger snaps (This makes a lot of dip)
Funnel Cakes
1 egg
2/3 cup milk
2 Tablespoon sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp baking powder
*Beat egg and milk. Mix all other ingredients and slowly add the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from the center outwards. remove from the oil when golden brown and crispy. Sprinkle with powdered sugar, strawberry jam, and strawberries, and serve. (These are light and fluffy and super yummy!)
Oreo Truffles
1 package Oreo cookies (divided.. use cookie including the cream center)
1 8 oz package of cream cheese (softened)
1 package of white bark (found on the baking section)
*finely crush 7 cookies in a food processor and reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on the wax paper covered cookie sheet to dry. The sprinkle the tops with the 7 crushed cookies. Once dry, refrigerate and enjoy! (These are AMAZING!!! everyone will love you and want you to make many more!)
English Trifle
1 Angel food cake (the best is from Sam's club)
2 small instant vanilla puddings
a bag of frozen mixed berries
1 container of cool whip
1 pkg. almonds, sliced
*slice the cake into 3 layers. Cute each of the layers into triangles. Make the pudding and fold in the cool-whip to the pudding. In a Large glass Trifle dish layer the ingredients (cake,pudding mixture, berries) Repeat 3 times. Top with fruit and almonds. (Very Yummy!!!!)
Brownie Goody bars
1 pkg. Supreme brownie mix with pouch of Hersey's syrup
Water, vegetable oil and eggs as called for in the Brownie mix package
1 tub rich and creamy whipped vanilla frosting
3/4 cup salted peanuts, chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semi-sweet chocolate chips
*Heat over to 350 degrees. Make Brownies as directed in package for 13x9 inch pan. Cool completely. Frost Brownies with frosting. Sprinkle with peanuts, refrigerate.Measure cereal into large bowl;set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat,stirring constantly. pour over cereal in bowl.stirring until even coated. Spread over frosted brownies.Cool completely before cutting.
Brownie Trifle
1 large container cool whip, thawed
1 box fudge brownie mix
2 cups M&M's chocolate mini baking bits
2 regular snicker bars, chopped into 10 to 15 pieces
chocolate syrup
1 small box chocolate flavor instant pudding
*Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding according to package instructions. Layer trifle dish (brownies,drizzle with chocolate syrup,pudding,cool-whip,sprinkle with chopped snickers and m&m's) Repeat 3 times! Finish with a final sprinkling of M&M's and snickers! (This is one of David's Favorite!!! It is super yummy!!)
Secret Hukilau Cookies
Mix:
1/2 pound butter softened
1 cup brown sugar
1 cup white sugar
2 eggs
5 teaspoons coconut (use only McCormick's brand)
Then Add:
2 cups bread flour
1 tsp. salt
1 tsp baking powder
1/2 tsp baking powder
2 cups regular oatmeal
Then add:
3/4 cup dried pineapple-chopped if needed
1 3/4 cup white chocolate chips
1 3/4 cup macadamia nuts-chopped
Make a round glob a little bigger than a golf ball... medium to large (bigger is better)
Bake at 350 degrees for 8-10 mins. Take them out when they are light brown. Drizzle sweetened condensed milk when they are cool. (This recipe is from the PCC in Hawaii. My cousin's husband used to make these cookies to sell at the PCC during intermission. They would sell for $5.00 a cookie. They are EXTREMELY GOOD!)
Mandi's Famous Hawaiian Beans
1 can pork and beans
1 cup ketcup
1 cup BBQ sauce
1/2 cup mustard
1 can baked beans
1 cup brown sugar
1 cup REAL bacon bits
*Mix all ingredients together and bake in a 9x13 pan @ 450 degrees for 20 mins or until beans are boiling.
Roasted Garlic Lime Chicken
6 boneless chicken breast
2 tbsp. lime and lime juice
2 tsp. Lawry's Garlic salt
1 tsp. Lawry's Seasoned pepper
* Spray 9x13 baking dish with nonstick cooking spray; arrange chicken in dish. Sprinkle with lime and lemon juice, then garlic salt and seasoned pepper. Roast @ 400 degrees until meat is no longer pink and juices are running clear when cut about 30 mins.
Parmesan Chicken
1/2 cup mayo
1/4 cup grated Parmesan cheese
4 chicken breasts
4 tsp. Italian seasoned dry bread crumbs
* Combine mayo and cheese. Spread mixture onto chicken, then sprinkle with bread crumbs. Bake at 425 degrees for 20 mins
more...
3 Cheese Chicken Penne Pasta Bake
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Candied Apple Pie Cheesecake
1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Peaches 'n Cream no bake Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Note: Prepare as directed, using 1 drained 15-oz. can peaches
Lemonade cheesecake pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp. sugar
Make It!
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.
Pineapple Lush Cake
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
Make It!
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.
Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into layers.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour. Top with berries.
Oreo and Fudge Ice Cream cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Special Extra
Prepare using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Strawberry Whipped sensation with Oreo
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Make It!
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Candied Apple Pie Cheesecake
1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Peaches 'n Cream no bake Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Note: Prepare as directed, using 1 drained 15-oz. can peaches
Lemonade cheesecake pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp. sugar
Make It!
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.
Pineapple Lush Cake
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
Make It!
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.
Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into layers.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour. Top with berries.
Oreo and Fudge Ice Cream cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Special Extra
Prepare using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Strawberry Whipped sensation with Oreo
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Make It!
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
...and more
Sticky Chicken
4 – 6 pieces of boneless, skinless chicken breasts
6 tbs. ketchup
½ cup pineapple juice
2 tbs. soy sauce
1 tsp. salt
1 ½ cup sugar
1 tbs. vinegar
dash garlic salt
2 beaten eggs1 cup corn starch
Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar and set aside. Dip chicken in beaten eggs then roll in cornstarch. Fry in oil until just brown. Sprinkle chicken with garlic salt. Line baking dish with aluminum foil and place chicken inside. Pour the sauce over the chicken and bake at 350 for 45 minutes. Serve with white rice. (Serves 4)
Macaroni and Cheese
2 cans evaporated milk
2 cups water
1/4 cup butter
2 tsp dried mustard
4-5 cups shredded cheddar cheese
4 tablespoons of cornstarch
salt and pepper to taste
16 oz elbow macaroni noodles
Cook the macaroni noodles. SAUCE: Mix all the ingredients EXCEPT the cheese. Stir them up at room temperature (otherwise the cornstarch will clump) THEN bring it to a slow boil, stirring constantly. After it boils for 1 minute add the cheese, stir till melted. Pour the cooked macaroni noodles in a glass 9x13 casserole dish (dont need to spray w/ pam), then pour the sauce over the noodles, stir to mix it in, then pop it in the oven at 350 degrees for 20 minutes. That's it! If you babysit the sauce, which doesn't take long at all to cook, it turns out like velveeta cheese, but without the fake velveeta junk. Can't eat it every day, but it tastes great, and the kids love it. Marilyn's made it several times for birthday parties - its cheap and easy to make. Definitely great for crowds.
Peanut Butter Brownie cookies
1 box (19.5-oz) Pillsbury Brownie Classics traditional fudge brownie mix
1/4 cup melted butter ( I used maragrine)
4 oz Cream cheese softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 container chocolate fudge frosting ready to spread
1. Heat oven to 350F. In med. bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky) 2. Onto ungreased cookie sheets, drop dough by rounded tablespoonsfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie. 3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands roll rounded teaspoonfuls 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 cookies on cookie sheets at least 30 minutes. 5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Peanut butter and Chocolate cookies
Things you will need:
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg. NESTLE TOLL HOUSE SWIRLED milk Chocolate and peanut butter morsels, divided
1 cup chopped peanuts
Preheat Oven to 350 degrees COMBINE: flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, borwn sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels. BAKE: for 11 to 13 mins. or until golden brown . Cool on baking sheets for 2 mins. remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies FOR HIGH ALTITUDE BAKING: INCREASE FLOUR TO 2 1/2 CUPS. ADD 2 tsp. water with flour and reduce both granulated sugar abd brown sugar to 2/3 cup each. Bake for 10 to 12 mins. Note: If omitting nuts, add 1 to 2 Tbsp. of all- purpose flour
BROCCOLI CHEESE SOUP
3 cups of chicken broth
1 to 2 bags of frozen broccoli
1 cup american cheese(velveeta)
2 TBsp of butter
2 cups of half and half*
2 TBLsp of all purpose flour*
1/2 tsp of lemon pepper*
1/2 tsp salt
*1/8 tsp garlic(to taste)*
1/8 tsp black pepper(to taste)
DIRECTIONS--Boil and drain broccoli and set aside, make broth mix and set aside. Take 1/2 cup broccoli and 1/2 cup broth and blend until smooth, then set aside.In a large sauce pan melt butter, then add * dry ingredients, mix together and add half and half. Slice cheese in small pieces and add until full cup is in pan. Continue stirring until sauce is thick and bubbly.After it is thick and bubbly add blended mix while continuously stirring, add remaining broccoli and slowly add remaining chicken broth until you reach the desired constancy. If it is still too thick add milk after chicken broth is gone. If it is too thin boil out excess water until it reaches the desired thickness, keep in mind that the soup will thicken a little when it cools.
ANDES MINT COOKIES
(From Becky Higgins blog)
3/4 c. butter (or margarine)
1 1/2 c. brown sugar2 T. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. saltAndes chocolate mints
Mix butter, brown sugar, and water in a saucepan over medium heat until melted and then add chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in eggs.Add flour, baking soda, and salt.Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (I only use Pampered Chef baking stones). Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.
4 – 6 pieces of boneless, skinless chicken breasts
6 tbs. ketchup
½ cup pineapple juice
2 tbs. soy sauce
1 tsp. salt
1 ½ cup sugar
1 tbs. vinegar
dash garlic salt
2 beaten eggs1 cup corn starch
Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar and set aside. Dip chicken in beaten eggs then roll in cornstarch. Fry in oil until just brown. Sprinkle chicken with garlic salt. Line baking dish with aluminum foil and place chicken inside. Pour the sauce over the chicken and bake at 350 for 45 minutes. Serve with white rice. (Serves 4)
Macaroni and Cheese
2 cans evaporated milk
2 cups water
1/4 cup butter
2 tsp dried mustard
4-5 cups shredded cheddar cheese
4 tablespoons of cornstarch
salt and pepper to taste
16 oz elbow macaroni noodles
Cook the macaroni noodles. SAUCE: Mix all the ingredients EXCEPT the cheese. Stir them up at room temperature (otherwise the cornstarch will clump) THEN bring it to a slow boil, stirring constantly. After it boils for 1 minute add the cheese, stir till melted. Pour the cooked macaroni noodles in a glass 9x13 casserole dish (dont need to spray w/ pam), then pour the sauce over the noodles, stir to mix it in, then pop it in the oven at 350 degrees for 20 minutes. That's it! If you babysit the sauce, which doesn't take long at all to cook, it turns out like velveeta cheese, but without the fake velveeta junk. Can't eat it every day, but it tastes great, and the kids love it. Marilyn's made it several times for birthday parties - its cheap and easy to make. Definitely great for crowds.
Peanut Butter Brownie cookies
1 box (19.5-oz) Pillsbury Brownie Classics traditional fudge brownie mix
1/4 cup melted butter ( I used maragrine)
4 oz Cream cheese softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 container chocolate fudge frosting ready to spread
1. Heat oven to 350F. In med. bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky) 2. Onto ungreased cookie sheets, drop dough by rounded tablespoonsfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie. 3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands roll rounded teaspoonfuls 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 cookies on cookie sheets at least 30 minutes. 5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Peanut butter and Chocolate cookies
Things you will need:
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg. NESTLE TOLL HOUSE SWIRLED milk Chocolate and peanut butter morsels, divided
1 cup chopped peanuts
Preheat Oven to 350 degrees COMBINE: flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, borwn sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels. BAKE: for 11 to 13 mins. or until golden brown . Cool on baking sheets for 2 mins. remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies FOR HIGH ALTITUDE BAKING: INCREASE FLOUR TO 2 1/2 CUPS. ADD 2 tsp. water with flour and reduce both granulated sugar abd brown sugar to 2/3 cup each. Bake for 10 to 12 mins. Note: If omitting nuts, add 1 to 2 Tbsp. of all- purpose flour
BROCCOLI CHEESE SOUP
3 cups of chicken broth
1 to 2 bags of frozen broccoli
1 cup american cheese(velveeta)
2 TBsp of butter
2 cups of half and half*
2 TBLsp of all purpose flour*
1/2 tsp of lemon pepper*
1/2 tsp salt
*1/8 tsp garlic(to taste)*
1/8 tsp black pepper(to taste)
DIRECTIONS--Boil and drain broccoli and set aside, make broth mix and set aside. Take 1/2 cup broccoli and 1/2 cup broth and blend until smooth, then set aside.In a large sauce pan melt butter, then add * dry ingredients, mix together and add half and half. Slice cheese in small pieces and add until full cup is in pan. Continue stirring until sauce is thick and bubbly.After it is thick and bubbly add blended mix while continuously stirring, add remaining broccoli and slowly add remaining chicken broth until you reach the desired constancy. If it is still too thick add milk after chicken broth is gone. If it is too thin boil out excess water until it reaches the desired thickness, keep in mind that the soup will thicken a little when it cools.
ANDES MINT COOKIES
(From Becky Higgins blog)
3/4 c. butter (or margarine)
1 1/2 c. brown sugar2 T. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. saltAndes chocolate mints
Mix butter, brown sugar, and water in a saucepan over medium heat until melted and then add chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in eggs.Add flour, baking soda, and salt.Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (I only use Pampered Chef baking stones). Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.
Black Bean Chili
Black bean chili
2 pounds stew meat
1 envelope onion soup mix
1 can (28 oz0 diced tomatoes
1 can (8 oz) tomato sauce
1 can (4 1/2 oz chopped green chili's
3 teaspoons chili powder
1 teaspoon cumin
2 cans black beans (rinsed, and drained)
*cube up the meat, and place in the crock pot. Sprinkle soup mix over meat and coat the meat. Stir in the rest of the ingredients . Cook on low for 8-10 hours!!!
YUMMY!!! Don't forget the cornbread!
2 pounds stew meat
1 envelope onion soup mix
1 can (28 oz0 diced tomatoes
1 can (8 oz) tomato sauce
1 can (4 1/2 oz chopped green chili's
3 teaspoons chili powder
1 teaspoon cumin
2 cans black beans (rinsed, and drained)
*cube up the meat, and place in the crock pot. Sprinkle soup mix over meat and coat the meat. Stir in the rest of the ingredients . Cook on low for 8-10 hours!!!
YUMMY!!! Don't forget the cornbread!
more yummies!
Baked Potato Dip
1 cup sour cream
1 cup mayo
6 green onions, sliced thin
6 pieces of bacon, cooked and crumbled
1 cup shredded cheese
Mix all ingredients together and serve with sturdy chips or wheat thins. You can also top with baked potatoes with this dip.
Lemon Water
3 qts. water
3 cups sugar
1 Tbsp. Citric acid (get it at a health food store)
1 Tbsp. lemon extract
Lemon and lime slices
Ice
Let all ingredients dissolve. Put in punch bowl with lots of ice. Float lemon and lime slices on top.
Corn Chowder
1/2 lb. bacon
1 onion, chopped
1/2 green pepper, chopped
3 Tbsp. flour
3 cups water
salt and pepper
1 (1lb.) can creamed corn
1 bay leaf
1 cup coffee creamer (cremora, dry)
1 1/2 up grated cheddar cheese
3 potatoes, diced
1/4 tsp. sage
Combine bacon,onion, and green pepper; cook until bacon is crisp. Blend in flour and cook 1 min. In large pan, add 2 cups water, diced potatoes, sage, and bay leaf. Cover and cook until potatoes are done. Remove bay leaf and add the creamed corn, 1 cup boiling water, Cremora, cheese, and salt and pepper. Heat just until cheese melts. Serve sprinkled with chives.
Incredible Sweet Jello
2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp. sugar
8 oz Cream cheese
8 oz. cool whip
1/2 cup sugar
2 cups boiling water
1 large pkg. strawberry jello
1 large pkg. frozen strawberries and the juice
Mix pretzels, butter, and 3 Tbsp sugar together and spread over bottom of 9x13 pan. Bake 5 mins. at 350 Degrees. Now mix cream cheese, cool whip, and 1/2 cup sugar. Spread this over the cooled pretzel crust.
Jello Layer: dissolve jello in water; add frozen strawberries slices. Mix in Quickly and pour over cream layer. Chill!
Poppy Seed Chicken
2-3 chicken breast (uncooked) cut into pieces
3/4 cup sour cream
1 can cream of chicken soup
1/2 Tbsp. poppy seeds
1/2 cup butter
1 tube Ritz cracker, crushed
Mix raw chicken pieces with sour cream, soup, and poppy seeds and spread in a9x13 pan. Mix butter and 1 tube of crushed crackers together and sprinkle over top of casserole. Bake at 350 degrees for 40 mins. Serve over rice
"The Best" Corn Bread
1 cup corn meal
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. soda
1 cup flour
1/2 tsp. salt
Melt butter; add sugar. Stir and add eggs; mix well. Add soda and buttermilk; stir.Add dry ingredients and stir until well blended. Rest for 5 mins. Pour into 8x8 pan. Bake at 375 degrees for 30 mins. Double the recipe to make a 9x13 pan. This is really light and delicious
Banana Bars
Bars:
1/4 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas 1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Frosting:
1/2 lb. powdered sugar
1/4 cup evaporated milk 1 tsp. vanilla
1/2 cube butter
Mix bar ingredients well and spread on a greased 15x11 inch baking sheet with sides. Bake at 350 degrees for 20-25 mins. Bake until slightly browned op top. While cake is still warm, frost with the frosting ingredients above that you have mixed well.
Davey's Yummy Tummy Carmel Kiss Cookies
72 Hersey's Kisses (Carmel filled milk chocolate)
1 box original supreme brownie mix with syrup pouch
1/4 cup Hersey's cocoa
2 eggs
1 Tbsp. vegetable oil
1 Tbsp. water
1 cup ground pecans
2 1/2 tsp. milk
Remove wrappers from kissed. Lightly grease cookie sheets. Beat brownie mix, syrup, cocoa, eggs, oil, and water in a bowl until well blended. cover and refrigerate for 1 hour. Dough will be sticky. Heat over to 350 degrees. shape dough into 48 (1 inch) balls. Roll balls in pecans if desired. Place on greased cookie sheets and press your thumb gently into center of each cookie. Bake 9 mins until set. Remove onto clean sink top to cool. Place 24 Carmel kisses into microwave safe bowl with milk. Microwave 30 seconds on high, or more, until chocolate is melted and smooth. Put 1/2 tsp of Carmel in center of each cookie and press a kiss into the Carmel.
* We always made these cookies for David while he was on his mission. They are his favorite!
Chinatown Chops
6 pork chops
1 box Rice-a-roni fried rice with almonds
1/2 Bell pepper, cut into large pieces
3 stalks of Celery, chopped
1/2 onion, chopped into large pieces
1 can of water chestnuts
2 Tbsp. soy sauce
Season and fry pork chops in oil until browned. In separate skillet, prepare fried rice. Add to rice when done cooking: sauteed bell peppers, celery, onion, and water chestnuts, mix well. Remove chops from pan and stir rice into drippings and mix with a little soy sauce. Now, add chops on top and put soy sauce on each chop. Simmer 10 mins. Now turn chops and rice over and simmer another 10 mins.
Marinade for Flank Steak "Family Favorite"
1 1/2 cup Honey
1 1/2 cup Soy Sauce
Garlic Powder
Salt and Pepper
1/2 tsp. Accent (Flavor enhancer)
2 flank steaks
Use equal parts of honey and soy sauce. Season with garlic powder, salt and pepper, and accent. Put marinade and flank steak into plastic bag and let marinade for 2 or more hours. Keep turning bag so meat gets covered well. Drain Marinade into bowl and BBQ steak. keep brushing with marinade while cooking. Cut flank Steak against the grain to serve.
1 cup sour cream
1 cup mayo
6 green onions, sliced thin
6 pieces of bacon, cooked and crumbled
1 cup shredded cheese
Mix all ingredients together and serve with sturdy chips or wheat thins. You can also top with baked potatoes with this dip.
Lemon Water
3 qts. water
3 cups sugar
1 Tbsp. Citric acid (get it at a health food store)
1 Tbsp. lemon extract
Lemon and lime slices
Ice
Let all ingredients dissolve. Put in punch bowl with lots of ice. Float lemon and lime slices on top.
Corn Chowder
1/2 lb. bacon
1 onion, chopped
1/2 green pepper, chopped
3 Tbsp. flour
3 cups water
salt and pepper
1 (1lb.) can creamed corn
1 bay leaf
1 cup coffee creamer (cremora, dry)
1 1/2 up grated cheddar cheese
3 potatoes, diced
1/4 tsp. sage
Combine bacon,onion, and green pepper; cook until bacon is crisp. Blend in flour and cook 1 min. In large pan, add 2 cups water, diced potatoes, sage, and bay leaf. Cover and cook until potatoes are done. Remove bay leaf and add the creamed corn, 1 cup boiling water, Cremora, cheese, and salt and pepper. Heat just until cheese melts. Serve sprinkled with chives.
Incredible Sweet Jello
2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp. sugar
8 oz Cream cheese
8 oz. cool whip
1/2 cup sugar
2 cups boiling water
1 large pkg. strawberry jello
1 large pkg. frozen strawberries and the juice
Mix pretzels, butter, and 3 Tbsp sugar together and spread over bottom of 9x13 pan. Bake 5 mins. at 350 Degrees. Now mix cream cheese, cool whip, and 1/2 cup sugar. Spread this over the cooled pretzel crust.
Jello Layer: dissolve jello in water; add frozen strawberries slices. Mix in Quickly and pour over cream layer. Chill!
Poppy Seed Chicken
2-3 chicken breast (uncooked) cut into pieces
3/4 cup sour cream
1 can cream of chicken soup
1/2 Tbsp. poppy seeds
1/2 cup butter
1 tube Ritz cracker, crushed
Mix raw chicken pieces with sour cream, soup, and poppy seeds and spread in a9x13 pan. Mix butter and 1 tube of crushed crackers together and sprinkle over top of casserole. Bake at 350 degrees for 40 mins. Serve over rice
"The Best" Corn Bread
1 cup corn meal
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. soda
1 cup flour
1/2 tsp. salt
Melt butter; add sugar. Stir and add eggs; mix well. Add soda and buttermilk; stir.Add dry ingredients and stir until well blended. Rest for 5 mins. Pour into 8x8 pan. Bake at 375 degrees for 30 mins. Double the recipe to make a 9x13 pan. This is really light and delicious
Banana Bars
Bars:
1/4 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas 1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Frosting:
1/2 lb. powdered sugar
1/4 cup evaporated milk 1 tsp. vanilla
1/2 cube butter
Mix bar ingredients well and spread on a greased 15x11 inch baking sheet with sides. Bake at 350 degrees for 20-25 mins. Bake until slightly browned op top. While cake is still warm, frost with the frosting ingredients above that you have mixed well.
Davey's Yummy Tummy Carmel Kiss Cookies
72 Hersey's Kisses (Carmel filled milk chocolate)
1 box original supreme brownie mix with syrup pouch
1/4 cup Hersey's cocoa
2 eggs
1 Tbsp. vegetable oil
1 Tbsp. water
1 cup ground pecans
2 1/2 tsp. milk
Remove wrappers from kissed. Lightly grease cookie sheets. Beat brownie mix, syrup, cocoa, eggs, oil, and water in a bowl until well blended. cover and refrigerate for 1 hour. Dough will be sticky. Heat over to 350 degrees. shape dough into 48 (1 inch) balls. Roll balls in pecans if desired. Place on greased cookie sheets and press your thumb gently into center of each cookie. Bake 9 mins until set. Remove onto clean sink top to cool. Place 24 Carmel kisses into microwave safe bowl with milk. Microwave 30 seconds on high, or more, until chocolate is melted and smooth. Put 1/2 tsp of Carmel in center of each cookie and press a kiss into the Carmel.
* We always made these cookies for David while he was on his mission. They are his favorite!
Chinatown Chops
6 pork chops
1 box Rice-a-roni fried rice with almonds
1/2 Bell pepper, cut into large pieces
3 stalks of Celery, chopped
1/2 onion, chopped into large pieces
1 can of water chestnuts
2 Tbsp. soy sauce
Season and fry pork chops in oil until browned. In separate skillet, prepare fried rice. Add to rice when done cooking: sauteed bell peppers, celery, onion, and water chestnuts, mix well. Remove chops from pan and stir rice into drippings and mix with a little soy sauce. Now, add chops on top and put soy sauce on each chop. Simmer 10 mins. Now turn chops and rice over and simmer another 10 mins.
Marinade for Flank Steak "Family Favorite"
1 1/2 cup Honey
1 1/2 cup Soy Sauce
Garlic Powder
Salt and Pepper
1/2 tsp. Accent (Flavor enhancer)
2 flank steaks
Use equal parts of honey and soy sauce. Season with garlic powder, salt and pepper, and accent. Put marinade and flank steak into plastic bag and let marinade for 2 or more hours. Keep turning bag so meat gets covered well. Drain Marinade into bowl and BBQ steak. keep brushing with marinade while cooking. Cut flank Steak against the grain to serve.
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