Raspberry Pomegranate Dessert
by: Shelly Reber
2 - (3 oz) pkg. Raspberry Jello
2 cups Boiling Water
1 pkg Frozen Raspberries
1 (13 oz) Can Crushed Pineapple
2 Bananas
2 Cups Diced Apples
Nuts from 1 large Pomegranate
Mix together and let set.
Topping:
1 pint Sour Cream
1 small Cool Whip
3 oz. Cream Cheese
Mix together and spread onto the set jello.
Tuesday, October 28, 2008
Sunday, October 26, 2008
Creme Brulee French Toast
Creme Brulee French Toast
by: JoAnn Hodges
1 Stick Butter
1 Cup Brown Sugar
2 TBSP Corn Syrup
Heat and stir until sugar is dissolved. Pour into the bottom of 9X13 pan.
Mix:
5 eggs
1 1/2 cup Half and Half
1 tsp Vanilla
1/2 tsp Salt
Loaf of Texas Toast
Directions: Put sliced bread into pan and pour mixture over it and let it sit overnight.
Bake at 350 degrees for 35-40 minutes at 350 degrees.
by: JoAnn Hodges
1 Stick Butter
1 Cup Brown Sugar
2 TBSP Corn Syrup
Heat and stir until sugar is dissolved. Pour into the bottom of 9X13 pan.
Mix:
5 eggs
1 1/2 cup Half and Half
1 tsp Vanilla
1/2 tsp Salt
Loaf of Texas Toast
Directions: Put sliced bread into pan and pour mixture over it and let it sit overnight.
Bake at 350 degrees for 35-40 minutes at 350 degrees.
Chicken Barbacoa
Chicken Barbacoa
by: Kay Hodges
4 Large Chicken Breasts, Boneless
1/3 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)
Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add chicken to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.
by: Kay Hodges
4 Large Chicken Breasts, Boneless
1/3 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)
Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add chicken to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.
Wednesday, October 15, 2008
Carol's Punch (Slush)
Carol's Punch (Slush)
By: Carol Norman
1 package Black Cherry Koolaide -- mixed as directed
1 46 oz. can Pineapple Juice
2 liters 7-Up or Sprite
Directions: Mix Black Cherry Koolaide and Pineapple Juice together --- Freeze.Thaw 1 hour before serving. Pour 7-Up over slush.
By: Carol Norman
1 package Black Cherry Koolaide -- mixed as directed
1 46 oz. can Pineapple Juice
2 liters 7-Up or Sprite
Directions: Mix Black Cherry Koolaide and Pineapple Juice together --- Freeze.Thaw 1 hour before serving. Pour 7-Up over slush.
Almond Slush
Almond Slush
By: Yvonne Pratt Cottle
1 - 6 oz. can Frozen Lemonade
1 - 6 oz. can Frozen Orange Juice Concentrate
10 cans Water
1 1/2 cups Sugar
1 teaspoon Almond Extract
1 teaspoon Vanilla
Directions: Mix together and freeze. Add 1 quart Sprite or 7-UP when served.
By: Yvonne Pratt Cottle
1 - 6 oz. can Frozen Lemonade
1 - 6 oz. can Frozen Orange Juice Concentrate
10 cans Water
1 1/2 cups Sugar
1 teaspoon Almond Extract
1 teaspoon Vanilla
Directions: Mix together and freeze. Add 1 quart Sprite or 7-UP when served.
Chil Con Queso Bean Dip
Chile Con Queso Bean Dip
By: Jane Smith
2 lb box Velveeta Cheese
1 Onion -- chopped
1 small can Chili Peppers -- chopped
1 1/2 lb Hamburger
1 large can Refried Beans
1 large jar Salsa -- to taste
Directions: Brown hamburger and onion seasoned with cayenne pepper, cumin and chili powder; add refried beans and chili peppers in large pan. Cube Velveeta and add to other ingredients. Heat through until melted. Put into crockpot and serve with tortilla chips.
By: Jane Smith
2 lb box Velveeta Cheese
1 Onion -- chopped
1 small can Chili Peppers -- chopped
1 1/2 lb Hamburger
1 large can Refried Beans
1 large jar Salsa -- to taste
Directions: Brown hamburger and onion seasoned with cayenne pepper, cumin and chili powder; add refried beans and chili peppers in large pan. Cube Velveeta and add to other ingredients. Heat through until melted. Put into crockpot and serve with tortilla chips.
Tuesday, October 14, 2008
Vegetable Dip
Vegetable Dip
By: Yvonne Pratt
1 cup Mayonnaise
1 cup Sour Cream or IMO
1 teaspoon Bon Appetite
1 teaspoon Chopped Chives
1 teaspoon Dill Weed
Directions: Mix together and let stand over night refrigerated. Dip carrots, celery, broccoli, cauliflower, etc into dip.
Makes 1 pint
By: Yvonne Pratt
1 cup Mayonnaise
1 cup Sour Cream or IMO
1 teaspoon Bon Appetite
1 teaspoon Chopped Chives
1 teaspoon Dill Weed
Directions: Mix together and let stand over night refrigerated. Dip carrots, celery, broccoli, cauliflower, etc into dip.
Makes 1 pint
Clam Bread
Clam Bread
By: Carol Norman
2 large Cream Cheese
1 can Minced or Chopped Clams
Sour Dough Bread
Directions: Drain Clams, saving juice. Put clams and cheese in a bowl. Add juice to soften cheese like dip -- hand mix (uses almost all the juice from one can... add a little bit at a time) Add nature seasoning to taste. (1/4 tsp or more) Put dip in hollowed out loaf of sour dough bread (round). Wrap in foil and bake at 200 degrees for 1 hour. Break center of bread into pieces and let dry out. Dip pieces of bread into dip to serve.
By: Carol Norman
2 large Cream Cheese
1 can Minced or Chopped Clams
Sour Dough Bread
Directions: Drain Clams, saving juice. Put clams and cheese in a bowl. Add juice to soften cheese like dip -- hand mix (uses almost all the juice from one can... add a little bit at a time) Add nature seasoning to taste. (1/4 tsp or more) Put dip in hollowed out loaf of sour dough bread (round). Wrap in foil and bake at 200 degrees for 1 hour. Break center of bread into pieces and let dry out. Dip pieces of bread into dip to serve.
Champion Raisin Cookies
Champion Raisin Cookies
By: Kay Hodges
1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cups Flour
1/2 teaspoon Salt
1/3 cup Margarine
1/2 cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda
1 cup Raisins
Directions: Mix well. Drop onto cookie sheet. Bake at 375 degrees for 8-10 minutes.
By: Kay Hodges
1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cups Flour
1/2 teaspoon Salt
1/3 cup Margarine
1/2 cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda
1 cup Raisins
Directions: Mix well. Drop onto cookie sheet. Bake at 375 degrees for 8-10 minutes.
Fudge Nut Bars (Fudge Jumbles)
Fudge Nut Bars (Fudge Jumbles)
by: Barbara Hodges
1 cup Margarine
2 cups Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Soda
3 cups Quick Oats
FUDGE:
1 -12 OZ. Chocolate Chips
1 can Eagle Brand Milk
2 tablespoons Margarine
1/2 teaspoon Salt
1 cup Nuts -- chopped
2 teaspoons Vanilla
Directions: Cream together first 4 ingredients, then add dry ingredients. In a sauce pan on low heat, mix chips, milk, butter and salt. Stir until melted. Remove from heat, add vanilla and nuts. Spread 2/3 of dough in a 9x13 inch greased pan, cover with fudge filling. Dot with remaining dough and swirl it over the fudge.
Bake at 350 degrees for 25-30 minutes.
by: Barbara Hodges
1 cup Margarine
2 cups Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Soda
3 cups Quick Oats
FUDGE:
1 -12 OZ. Chocolate Chips
1 can Eagle Brand Milk
2 tablespoons Margarine
1/2 teaspoon Salt
1 cup Nuts -- chopped
2 teaspoons Vanilla
Directions: Cream together first 4 ingredients, then add dry ingredients. In a sauce pan on low heat, mix chips, milk, butter and salt. Stir until melted. Remove from heat, add vanilla and nuts. Spread 2/3 of dough in a 9x13 inch greased pan, cover with fudge filling. Dot with remaining dough and swirl it over the fudge.
Bake at 350 degrees for 25-30 minutes.
Easy Cheese Cake
Easy Cheese Cake
by: Julie Olsen
1 8oz Cream Cheese - softened
1/2 cup Sugar
1 cup Sour Cream
8 oz Cool Whip
2 tsp Vanilla
Graham Cracker Crust
Directions: Beat cream cheese until smooth. Add sugar, mix in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Chill until set, about 4 hours. Top as desired before serving.
by: Julie Olsen
1 8oz Cream Cheese - softened
1/2 cup Sugar
1 cup Sour Cream
8 oz Cool Whip
2 tsp Vanilla
Graham Cracker Crust
Directions: Beat cream cheese until smooth. Add sugar, mix in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Chill until set, about 4 hours. Top as desired before serving.
Oatmeal Caramel White Chip Bars
Oatmeal Caramel White Chip Bars
by: Dinnene Jensen
2 cups Flour
1 1/4 cups butter, softened
1/2 tsp salt
2 cups White Vanilla Chips
1 cup Caramel or Butterscotch Topping
1 1/2 cups Brown Sugar, packed
1 tsp Baking Soda
2 cups Quick Cooking Oats
1/2 cup Chopped Nuts, optional
3 TBSP Flour
Directions: Preheat oven to 350 degrees. Grease 9X13 inch pan. Beat flour, sugar, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture, about 2 1/2 cups into bottom of prepared baking dish. Bake for 10 minutes. Cool in pan for 2 minutes. Sprinkle crust with chips and nuts. Blend caramel topping with 3 tbsp flour. Drizzle over chips and nuts. Crumble remaining oats mixture on top. Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Try: With chocolate chips, butterscotch chips or peanut butter chips. Or a mixture of a variety of chips.
by: Dinnene Jensen
2 cups Flour
1 1/4 cups butter, softened
1/2 tsp salt
2 cups White Vanilla Chips
1 cup Caramel or Butterscotch Topping
1 1/2 cups Brown Sugar, packed
1 tsp Baking Soda
2 cups Quick Cooking Oats
1/2 cup Chopped Nuts, optional
3 TBSP Flour
Directions: Preheat oven to 350 degrees. Grease 9X13 inch pan. Beat flour, sugar, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture, about 2 1/2 cups into bottom of prepared baking dish. Bake for 10 minutes. Cool in pan for 2 minutes. Sprinkle crust with chips and nuts. Blend caramel topping with 3 tbsp flour. Drizzle over chips and nuts. Crumble remaining oats mixture on top. Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Try: With chocolate chips, butterscotch chips or peanut butter chips. Or a mixture of a variety of chips.
Pots Au Cream
Pots Au Cream
by: Claudia Soholt
Mix in Blender:
1 cup Hot Milk
1 - 12 oz pkg. Semi-Sweet Chocolate Chips
2 eggs
Whirl until smooth. Pour into demitasse cups and chill. Can be topped with whipped cream. This is a poor mans version of chocolate mousse.
by: Claudia Soholt
Mix in Blender:
1 cup Hot Milk
1 - 12 oz pkg. Semi-Sweet Chocolate Chips
2 eggs
Whirl until smooth. Pour into demitasse cups and chill. Can be topped with whipped cream. This is a poor mans version of chocolate mousse.
Tres Leches Cake
Tres Leches Cake
by: Shelly Reber
2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 square unsalted Butter
1 cup Whole Milk
4 large Eggs -- room temperature
2 cups Sugar
2 tsp Vanilla
Directions: Beat together and Bake in cake pan at 325 degrees for 30-35 minutes. Cool 10 minutes. Poke holes all over top about 1 inch apart.
Mix together:
1 can Evaporated Milk
1 cup Half and Half
1 can Sweetened Condensed Milk
Directions: Pour over cake and let sit for 15 minutes. Refrigerate for 3 hours. Top with cool whip or whipped cream.
by: Shelly Reber
2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 square unsalted Butter
1 cup Whole Milk
4 large Eggs -- room temperature
2 cups Sugar
2 tsp Vanilla
Directions: Beat together and Bake in cake pan at 325 degrees for 30-35 minutes. Cool 10 minutes. Poke holes all over top about 1 inch apart.
Mix together:
1 can Evaporated Milk
1 cup Half and Half
1 can Sweetened Condensed Milk
Directions: Pour over cake and let sit for 15 minutes. Refrigerate for 3 hours. Top with cool whip or whipped cream.
Creamy Tomatillo Ranch Dressing
Creamy Tomatillo Ranch Dressing
by: Jeri Richards
1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Buttermilk
1/2 bunch Cilantro
3 Tomatillos
Juice of 2 Limes
1 pkg. Dry Ranch Dressing Mix
Directions: Place all ingredients in blender. Blend well. Serve.
by: Jeri Richards
1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Buttermilk
1/2 bunch Cilantro
3 Tomatillos
Juice of 2 Limes
1 pkg. Dry Ranch Dressing Mix
Directions: Place all ingredients in blender. Blend well. Serve.
Saturday, October 11, 2008
Cilantro Lime Rice
Cilantro Lime Rice
by: Jeri Richards
1 cup Rice
2 cups Water
1 cup Chicken Bouillon
1/2 bunch chopped Fresh Cilantro
Juice of 3 Limes
Directions: Bring rice, water and bouillon to boil in pan and cook as directed for the rice, about 20 minutes. Remove from heat and add lime juice and cilantro. Fluff with a fork and serve.
by: Jeri Richards
1 cup Rice
2 cups Water
1 cup Chicken Bouillon
1/2 bunch chopped Fresh Cilantro
Juice of 3 Limes
Directions: Bring rice, water and bouillon to boil in pan and cook as directed for the rice, about 20 minutes. Remove from heat and add lime juice and cilantro. Fluff with a fork and serve.
Sweet Pork
Sweet Pork
by: Jeri Richards
6 lbs boneless Pork Loin or Roast
2 cups Salsa
2 cups Brown Sugar
20 oz Coke or Rootbeer
Directions: Put all ingredients in a crock pot and cook for 7-8 hours. Remove meat and shred. Place meat back in any remaining sauce and stir. Serve as burrito, on a salad or with chips. Usually served with rice, beans, cheese, sour cream , lettuce and tomatoes.
by: Jeri Richards
6 lbs boneless Pork Loin or Roast
2 cups Salsa
2 cups Brown Sugar
20 oz Coke or Rootbeer
Directions: Put all ingredients in a crock pot and cook for 7-8 hours. Remove meat and shred. Place meat back in any remaining sauce and stir. Serve as burrito, on a salad or with chips. Usually served with rice, beans, cheese, sour cream , lettuce and tomatoes.
Chicken Enchilada Casserole
Chicken Enchilada Casserole
by: Claudia Soholt
4 cups cooked, diced Chicken
1 can Cream of Chicken Soup
1 can Milk
1 - 4 oz can sliced Olives
1 pkg Flour Tortillas
Shredded Cheese, to taste
Chili Powder
Directions: Cook and dice chicken, Mix soup and milk together. You can also add some chili powder to spice it up. Mix some of the soup mixture with the chicken. Add the olives and 1 cups shredded cheese. Pour some of the soup mixture into the bottom of a 9X13 pan. Put down a layer of tortilla shells and spread 1/2 of chicken mixture. You can add a layer of cheese if you would like. Then repeat the layering process ending with a tortilla layer. Top with shredded cheese. Spray some aluminum foil with cooking spray and cover. Bake in oven for 1 hour at 350 degrees.
by: Claudia Soholt
4 cups cooked, diced Chicken
1 can Cream of Chicken Soup
1 can Milk
1 - 4 oz can sliced Olives
1 pkg Flour Tortillas
Shredded Cheese, to taste
Chili Powder
Directions: Cook and dice chicken, Mix soup and milk together. You can also add some chili powder to spice it up. Mix some of the soup mixture with the chicken. Add the olives and 1 cups shredded cheese. Pour some of the soup mixture into the bottom of a 9X13 pan. Put down a layer of tortilla shells and spread 1/2 of chicken mixture. You can add a layer of cheese if you would like. Then repeat the layering process ending with a tortilla layer. Top with shredded cheese. Spray some aluminum foil with cooking spray and cover. Bake in oven for 1 hour at 350 degrees.
Enchilada Sauce
Enchilada Sauce
by: Kay Hodges
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Directions:
Heat oil in large 2-quart saucepan, stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
by: Kay Hodges
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Directions:
Heat oil in large 2-quart saucepan, stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.
Mexican Pronto Tamale Pie
Mexican Pronto Tamale Pie
by: Claudia Soholt
Crust:
2 1/2 cups cold Water
1 tsp Salt
1/2 tsp Chili Powder
1 1/2 cup Corn Meal
Directions: Combine all ingredients in a sauce pan over medium heat. Cook until quite thick and stiff (about 10 minutes) stirring frequently. Set aside 3/4 cup. Line the sides and bottom of buttered 1 1/2 quart casserole with the rest of the mixture.
Filling:
1 3/4 cup (15 oz) Chili Con Carne
1/2 cup Chopped Green Pepper
1/2 cup (2 1/4 oz can) drained, sliced Ripe Olives
1/2 cup Cream Style Corn
1/2 cup Shredded Cheese
Directions: Combine all ingredients (except cheese) in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded spoonfuls of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven for about 25 minutes.
by: Claudia Soholt
Crust:
2 1/2 cups cold Water
1 tsp Salt
1/2 tsp Chili Powder
1 1/2 cup Corn Meal
Directions: Combine all ingredients in a sauce pan over medium heat. Cook until quite thick and stiff (about 10 minutes) stirring frequently. Set aside 3/4 cup. Line the sides and bottom of buttered 1 1/2 quart casserole with the rest of the mixture.
Filling:
1 3/4 cup (15 oz) Chili Con Carne
1/2 cup Chopped Green Pepper
1/2 cup (2 1/4 oz can) drained, sliced Ripe Olives
1/2 cup Cream Style Corn
1/2 cup Shredded Cheese
Directions: Combine all ingredients (except cheese) in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded spoonfuls of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven for about 25 minutes.
Subscribe to:
Posts (Atom)