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RECIPES FROM A TO Z
CHOCOLATE DEATH
1 box fudge brownie mix, prepared as directed
(One recipe calls for poking holes and pouring strong coffee or coffee
liqueur over the top and letting it soak in for a cappuccino taste.)
1 box chocolate mousse mix, prepared as directed
(Albertson's has this, but chocolate fudge instant pudding made by the
pie filling directions works, too.)
12 oz. Cool Whip, thawed
1 bag Heath candy pieces
1 cup pecans, chopped
Cut brownies into small bite-sized pieces. Layer ? in large glass
serving bowl. Next, layer ? mousse, ? Cool Whip, ? Heath candies, ?
pecans. Repeat layers. Refrigerate overnight.
5 minute Double Layer Chocolate Pie
1 Graham Cracker Crust (6 oz)
1 1/4 c. cold skim milk
2 package chocolate fat free, sugar free pudding and pie filling
1 tub (8 oz) cool whip free
Beat milk, pudding, and 1/2 cool whip in medium bowl with wire wisk
for 1 minute. Mixture will be very thick. Spread in crust. Spread
remaining cool whip on top and refrigerate for 5 minutes. Cut into 8
servings.
TACO BEAN SOUP
Brown 2 lbs. of meat with onion. Drain fat. In large soup pot, add:
1 can black beans
1 can pinto beans with jalapenos
1 can navy or butter beans (even ranch style beans are fine)
1 can corn or hominy
2 cans Rotel tomatoes
4 oz green chilies
1 package dry ranch dressing
1 package taco seasoning mix
Mix all together with the browned meat. If you like it spicier, you
can add another package of taco seasoning mix. You can substitute 1
can diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if
you think it might be too spicy. You can use whatever beans your
family prefers. No need to add salt or pepper. Add enough water to
have as thick or thin, as you prefer. Great served with grated cheese
on top. serve with cornbread or crackers. Freezes well.
Southwest Chicken Stew
1 pound of boneless chicken breasts, cubed or (2 pounds thighs/legs,
cooked, deboned, and meat returned to crock pot)
1 cup salsa
1 cup corn
1 can of chicken stock
1 (4 oz.) can chopped green chilies
1 can pinto beans
1 tsp. cumin
Fresh cilantro, chopped, as much as you want or can stand (optional)
Put everything except the cilantro in crock pot. Cook on low for 10
hours. Add chopped cilantro, stir and serve.
Serve with warm tortillas, chips, and salsa. Spanish rice is also good
with it.
NOTE: I use Chunky Salsa; use my own stock from cooking chicken;
Sprinkle grated Cheddar and Monterrey Jack cheese on top. Also, I'm
usually in more of a hurry than to cook 10 hrs. in a crock pot. I just
boil the chicken, debone it, add the rest of the ingredients, cook
awhile, make my rice, grate my cheeses; and enjoy!
Black Bean Soup
1 pound black beans
1 bay leaf
1 large onion, sliced
Salt to taste
A few cloves of chopped garlic
1 teaspoon dry mustard powder
1 cup dry sherry (not cooking sherry)
1. Pick over beans to remove any dirt, stones or foreign objects. Wash
well, then soak for 8 hours in ample cold water.
2. Drain beans and cover with a generous amount of fresh water. Bring
to a boil over high heat in a large saucepan with the bay leaf. Skim
off foam, lower heat, and simmer, partially covered, until beans are
just tender, about 1 hour.
3. Add onion and continue to cook until onion becomes extremely soft,
about 1 more hour.
4. Add salt to taste and garlic. Continue to cook, adding a little
boiling water if necessary, until beans are very soft, about 1-2 hours
more.
5. Remove bay leaf and turn off heat. Ladle beans in batches into a
blender or food processor and puree, or use an immersion blender and
puree soup directly in the saucepan.
6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat
and serve, adding any garnishes you wish, such as slices of lemon or
freshly chopped herbs.
Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienne
1 large head cabbage, cut into small wedges
Directions
Place corned beef in large pot or Dutch oven and cover with water. Add
the spice packet that came with the corned beef. Cover pot and bring
to a boil, then reduce to a simmer. Simmer approximately 50 minutes
per pound or until tender. Add whole potatoes and carrots, and cook
until the vegetables are almost tender. Add cabbage and cook for 15
more minutes. Remove meat and let rest 15 minutes. Place vegetables in
a bowl and cover. Add as much broth (cooking liquid reserved in the
Dutch oven or large pot) as you want. Slice meat across the grain.
Makes 5 servings.
Irish Shamrock Cookies
1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking
sheet. Cream together the butter or margarine and the pudding mix.
Blend in the baking mix, egg and sugar and mix well. On a lightly
floured surface roll out the dough to 3/8 inch thickness and cut into
cookies with a shamrock cookie cutter. Place cookies on the prepared
baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10
minutes or until lightly browned on the edges. Let cookies cool on
rack. Frost with green colored icing if desired. Makes 1 1/2 dozen.
Beef Roast Crockpot Recipe
2 lb To 3 lb Chuck roast
2 Bags of Frozen Stew Veggies -( The Large Ones)
2 can Cream of Mushroom soup
1 Pack of Lipton onion soup
Crock Pot: Put in the Crock pot the meat 2 1/2 cups of water the Soup
on the top of the meat put the Veggies on top of the soup. Turn on
your crock pot to ( if cooking 8 or more hours "LOW") if 6 or less (
"HIGH" )
Quick Kielbasa Casserole in a Pot Recipe
1 can Condensed creamy onion soup
1 can Condensed tomato soup
1 c Water
1 can Small white beans, rinsed & drained (16 oz)
3/4 lb Kielbasa (sausage) cut into 1/2" slice
4 sm Potatoes, peel and quartered
3 md Carrots, cut into 1/2" slice
1/2 ts Dried thyme leaves, crushed
1/8 ts Pepper
1 Bay leaf
Fresh thyme or parsley for garnish
Prep Time: 15 mins, Cook Time: 25 mins
In 4 quart saucepan, combine soups and water. Add beans, kielbasa,
potatoes, carrots, thyme, pepper and bay leaf. Over medium heat, heat
to boiling, stirring occasionally. Reduce heat to low. Cover; cook 25
minutes or until vegetables are tender, stirring occasionally. Discard
bay leaf. Garnish with thyme, if desired.
Quick & Easy Meat Loaf Recipe
10 3/4 oz Cream of -Mushroom Soup
2 lb Ground beef
1 pkg Campbell's Dry Onion Soup Mix
1/2 c Dry bread crumbs
1 Egg, beaten
1/4 c Water
Prep Time: 15 min, Cook Time: 1 1/4 min
In a large bowl, mix thoroughly 1/2 cup of mushroom soup, beef, onion
soup mix, bread crumbs and egg. In 12 x 8-inch baking pan, firmly
shape meat mixture into an 8 x 4-inch loaf. Bake at 350F for 1 1/4
hours or until done. Spoon off 2 tablespoons drippings, reserve. In a
saucepan over medium heat, heat remaining soup, water and reserved
drippings to boiling, stirring occasionally. Thin sauce with
additional water to desired consistency. Spoon over meat loaf.
Tuna Casserole Recipe
4 oz Noodles, broad; uncooked
3 c Water; salted, boiling
1 can Cream of mushroom soup
1/3 c Milk
7 oz Tuna; drained and flaked
1 c Peas; cooked
Buttered breadcrumbs
Prep and Cook Time: 40 min
Cook noodles in boiling salted water about 2 minutes. Cover and remove
from heat, and let stand about 10 minutes. Meanwhile, combine mushroom
soup, milk, tuna, and peas. Rinse noodles with warm water and drain
well. Fold noodles into tuna mixture; pour into a greased 1 quart
casserole. Sprinkle with breadcrumbs and bake at 350F about 30
minutes.
EASY CREAMY PRALINES
1 cup Brown Sugar
1 cup Sugar
1/2 cup Evaporated milk
1/4 teaspoon Salt
1/4 teaspoon Maple flavoring
1-1/2 cups Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to
a boil and cook to 236 degrees (soft-ball stage), stirring almost
constantly. Remove from heat and cool slightly. Add flavoring and
nuts, then stir until mixture begins to thicken. Drop quickly by
tablespoonful onto waxed paper or buttered pan, making 2-1/2 to 3-inch
patties.
To prevent hardening of candy in pan, set over hot water while
spooning out.
Makes 15 to 20 pralines.
BANANA SPLIT CAKE
2 cups graham cracker crumbs
1 stick melted margarine
1 cup unmelted margarine
2-1/2 cups powdered sugar
2 eggs
4 to 5 sliced bananas
1 large can crushed pineapple (drained)
1 large container cool-whip
1 cup chopped pecans
1 cup coconut
1 can cherry pie filling
In a small bowl, mix graham cracker crumbs and melted margarine until
moistened. Firmly press mixture into bottom of 9x13" pan. In a large
mixing bowl, mix on medium speed, remaining margarine, eggs & powdered
sugar for 15 minutes. Spread over graham cracker crust. Layer bananas,
pineapple & cool-whip over "powdered sugar" mixture. Sprinkle with
coconut & cherries and top with pecans. Refrigerate overnight.
Pumpkin Cream Cheese Roll
Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
Filling: 1 8-ounce package cream cheese
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Also needed: Wax paper and aluminum foil
Clean linen towel (not terry cloth)
Powdered sugar & sieve
In a large bowl, beat eggs and sugar. Beat in remaining cake
ingredients.
Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then
grease and lightly flour the waxed paper.
Pour batter into the pan and spread evenly. Bake at 350? for 15
minutes. *Cake cooks fast so watch carefully to avoid burning the
edges.
While cake is baking, sprinkle powdered sugar heavily over the kitchen
towel, using a sieve or sifter.
Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or
crusty edges.
Sprinkle more powdered sugar over the hot cake and quickly roll up
with towel inside.
Let cake cool completely, about 30 minutes.
Meanwhile, prepare filling by beating together all ingredients until
smooth and creamy.
Unroll cooled cake and spread with the filling mixture.
Roll up cake with filling on the inside.
Wrap in waxed paper and then foil. Refrigerate or freeze.
To serve, slice cake about 1/3 inch thick and sprinkle with powdered
sugar.
Note - cake cuts best when still slightly frozen.
Panda Cake
1 package Betty Crocker? Super Moist? cake mix (any flavor)
Water, oil and eggs called for on cake mix package
Tray or cardboard, 16x10 inches, covered
1 1/2 tubs Betty Crocker? Rich & Creamy or Whipped vanilla
ready-to-spread frosting
1/2 cup flaked coconut
8 chocolate wafer cookies, about 2 inches in diameter
1 large marshmallow
2 chocolate-covered candies
1 small black or red gumdrops
Black shoestring licorice
1/3 cup flaked coconut
1 teaspoon baking cocoa
1.
Heat oven to 350F. Grease bottoms only of 1 round pan, 8x1 1/2 inches,
and 1 round pan, 9x1 1/2 inches. Make cake mix as directed on package,
using water, oil and eggs. Pour into pans.
2.
Bake as directed on package or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool
completely, about 1 hour.
3.
Cut 9-inch round as shown in diagram. Arrange pieces on tray to form
panda as shown in diagram.
4.
Frost cake, attaching pieces with small amount of frosting. Sprinkle
body with 1/2 cup flaked coconut, pressing gently to adhere. Press 2
cookies into top of head at 45-degree angle for ears. Place 2 cookies
for background of eyes and 4 on body for paws, placing bottom 2
cookies at 45-degree angle on bottom edge of cake.
5.
Cut marshmallow crosswise in half; place each half on a cookie for
eyes. Place chocolate candies on marshmallow halves for pupils; fasten
with small dab of frosting if necessary. Use small gumdrop for nose
and shoestring licorice for mouth and outline of legs. Toss 1/3 cup
coconut and the cocoa; carefully sprinkle within outlines of legs and
on bottom portion of body.
Irish Cream Truffle Fudge
Cook Time: 30 Minutes
Ready in: 1 Hour 45 Minutes
Ingredients:
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
Directions:
Butter a 8x8 inch pan.
1.) In the top half of a double boiler melt the 3 cups semisweet
chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until
soft enough to stir.
2.) Stir in the confectioner's sugar and Irish cream until mixture is
smooth. Stir in nuts. Place mixture in the prepared pan and lay a
sheet of plastic wrap over top; press and smooth top down.
3.) In the top half of a double boiler, melt remaining chocolates
until soft. Remove from heat and with a fork beat in the butter and
Irish cream until smooth. Spread topping over cooled fudge with a
knife. If a smooth top is important place plastic wrap over the top.
Refrigerate until firm, 1 to 2 hours at least. This fudge can be
easily frozen. Makes 24 servings
Friendship Soup
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons Italian-style seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked alphabet pasta
2 bay leaves
Directions
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils,
onion, Italian-style seasoning, rice, and bay leaves. Place the
macaroni in a square of plastic wrap and put in the jar. Seal tightly.
Attach a label to the jar that says:
ADDITIONAL INGREDIENTS: 1 pound ground beef, 3 quarts water, 1 can (28
ounce) diced tomatoes-undrained, 1 can (6 ounce) tomato paste, pepper
and garlic to taste.
TO PREPARE SOUP: Remove macaroni from top of jar and set aside. In a
large pot over medium heat, brown beef with pepper and garlic; drain
any excess fat. Add the tomatoes, tomato paste, water, and soup mix.
Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
Add the reserved macaroni, cover and simmer 15-20 minutes more or
until the macaroni, peas, lentils and barley are tender.
Potato Soup
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in
1 quart canning jars to store.
Attach the following instructions:
To serve: Place 1/2 cup mix in soup bowl and add 1 cup boiling water.
Stir until smooth.
Tortilla Soup
1 cup converted long grain rice
2 to 2 1/2 cups slightly crushed tortilla chips
1 (5 oz.) can chicken
1 (10 oz.) can diced tomatoes and green chilies
Seasonings:
Mix the following and place in a zip-close sandwich bag.
2 tablespoon chicken bouillon granules
2 teaspoon lemon-flavored sugar
1 teaspoon lemon pepper
1 teaspoon dried cilantro leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dried minced onion
1 wide-mouth quart jar and lid
Place ingredients in jar in this order:
Add rice to the jar first.
Add the seasoning packet into jar.
Fill jar with tortilla chips.
Add the lid to the jar.
Decorate and attach the directions to the jar.
You might want to attach the can of chicken to top of the jar. This
can be done by taping it to the top of the jar. Cut a larger than
normal circle of fabric to cover the can and the top part of the jar.
Attach the fabric with ribbon or twine.
Or you can simply include both extra cans and the soup mix in a little
bag or basket.
Attach the following directions to the top of the jar:
Tortilla Soup Mix in a Jar
Remove tortilla chips and seasoning packet from the jar into a dish
and set aside. In a one-gallon soup pot, add the rice and 10 cups of
water. Add 1 (10 oz.) can diced tomatoes and green chilies, plus the
seasoning packet included in the jar. Bring to a boil; then lower the
heat, cover and simmer for 20 minutes. Add tortilla chips, replace the
cover and simmer 5 more minutes. Makes 3 quarts soup. Enjoy!
S'Mores
While sitting around the campfire, your cowpokes will surely love this
treat.
Ingredients:
Bag of Marshmallows
Hershey's Chocolate Bars
Graham Crackers
Instructions:
Split a Graham Cracker in half. Place half of the Graham Cracker on a
paper plate, then put a small piece of Hershey's Chocolate Bar on top
of that, next add a large marshmallow, top with the other half of the
Graham Cracker. Place in microwave for 20 seconds. After you take the
S'Mores out of the microwave, press the Graham Crackers together.
Corn Fritters
1 cup all purpose flour
1 T. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 egg, lightly beaten
2 T. margarine or butter, melted
1/2 can whole kernel corn, drained
shortening or cooking oil for deep frying
powered sugared
Combine the flour, granulated sugar, baking powder, and salt in a
medium mixing bowl. Add milk, egg, margarine or butter, and corn. Stir
just till moistened. Drop batter by tablespoons, about 4 at a time,
into deep hot fat(365 degrees). Cook for 4-5 minutes or until golden
brown, turning once. Drain on paper towels. Makes about 12 fritters.
Texas Cow Chips
2 c. butter
2 c. each of white and brown sugar
1/2 tsp. salt
2 c. each of oats and bran flakes
1 12 oz. package of chocolate chips
1 6 oz. peanut butter chips
1 c. raisins
4 eggs
2 Tbs. vanilla
4 c. flour
2 tsp. each of baking powder and baking soda
1 c. each of pecans and coconuts
Beat butter and sugars together until blended. Add eggs and vanilla
and beat until smooth. In a separate bowl, combine flour, salt baking
powder and soda. Gradually add to sugar mixture and stir well. Stir in
remaining ingredients. Drop cookies with a quarter cup measure onto
lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Cool on a wire rack. Store in an airtight container between sheets of
wax paper.
Texas Biscuits
2 cups self-rising flour
1 cup buttermilk
1 tsp. baking soda
Mix all these ingredients together then roll out dough. Cut and bake
at 350 degrees for about 7-9 minutes.
Texas Tumbleweeds
1 can (12 oz.) salted peanuts
1 can (7 oz.) potato sticks
3 cups butterscotch chips
3 T. peanut butter
Combine peanuts and potato sticks in a bowl: set aside. In a
microwave, heat butterscotch chips and peanut butter at 70% power for
1-2 minutes or until melted, stirring every 30 seconds. Add to peanut
mixture; stir to coat evenly. Drop by rounded tablespoonfuls onto
waxed paper-lined baking sheets. Refrigerate until set, about 5
minutes. Store in an airtight container. Yields about 4 1/2 dozen.
White Chocolate Party Mix
1 - 10 oz package miniature pretzels (I buy the holiday Xmas trees if
available)
5 cups Cheerios
5 cups corn Chex
2 cups salted peanuts
1 lb pkg M&Ms (holiday green and red ones look great for the holidays)
2 - 12 oz pkgs. vanilla chips or 24 oz. almond bark
3 tablespoons vegetable oil
Place the first five ingredients in a large bowl. Microwave the
chips/almond bark and the vegetable oil until melted. Stir the mixture
until creamy and smooth. Pour over the dry ingredients and mix well.
Spread on wax paper covered counter. Cool and break apart. Store in a
sealed container.
Buckeyes
1 1/2 Cups Peanut Butter
1 Stick Margarine
1tsp. vanilla
3/4 to 1pound confectioner's sugar
Mix all ingredients and roll into balls. Chill in refrigerator.
While balls are chilling, melt 1/4 cake paraffin, and 1 large package
of Chocolate Chips, over low heat.
When melted dip the p-nut butter balls into the chocolate with a
toothpick.
Only dip far enough to make them resemble buckeyes. Makes about 60.
Cinnamon Buns
1 Pkg. Parker house rolls
1 sm pkg. Vanilla pudding (make sure it is not instant)
? Cup pecans
? cup brown sugar
cinnamon to taste
1 stick of butter, melted
The night before serving, prepare in the following order:
spray the bundt pan with Pam
drop the frozen Parker house rolls in the pan
mix the dry ingredients and pour over the rolls
melt butter and pour over the rolls & mixture
Allow to sit out all night. The next morning, preheat oven at 350
degrees and heat for 25-30 minutes. Allow to sit for five minutes
before serving.
Fruit Dip
1 container Marzetti caramel apple dip
1 container Cool Whip
soften caramel dip in microwave 30 - 45 seconds
Add 1/4 - 1/2 cup caramel dip to Cool Whip. Mix well. Serve with
fruit. Store in refrigerator.
Salsa-Bean Dip
1 can black beans (drained)
1 can red (not kidney) beans (drained)
1 can white shoepeg corn (drained)
1 bunch green onions (chopped)
1 cup fat free shredded cheddar cheese
2 cups salsa
Dump in bowl and mix with spoon. Use as a hearty dip with tortilla
chips.
Watergate salad
1 8 oz. cool whip
1 box (small) of pistachio pudding mix
1 8 oz. can of crushed pineapple
1 cup of mini marshmallows
1/2 cup of crushed pecans (optional)
Dump it all in a large bowl and stir well. Let it chill for about 1
hour.
Quick and easy peach cobbler
2 cans of peach pie filling
1 box of yellow cake mix
2 sticks of butter
Spread peach pie filling in the bottom of a baking dish. Spread dry
cake mix on top of peach pie filling. Add butter. (I melt mine first,
but it works well if you crumble the butter over the mixture). Bake
for about 30 minutes. Serve warm or cold. It's rich, but delicious!!
Salsa Layer Dip
I have made this many times and it has been a winner!!! In a shallow
pan of your choice place in order from the bottom layer upwards:
1 can refried beans
1 16 oz container of sour cream
1/2 to 1 jar of PICANTE salsa (mild)
1 package of three cheese blend
halved green olives to top this whole production!
Heat for 10 minutes @ 325 degrees.
Party Beans (Chili) Recipe
1 1/2 to 2 pounds ground beef - crumble, brown, and drain well
1 pound bulk sausage - crumble, brown, and drain well
1 very large, or 2 large onions - chopped, saut? in oil or butter
Put cooked meat and onion in a large pot or very large crock pot.
Add
1/8 C. A-1 Steak Sauce,
1/8 C. Worcestershire Sauce,
2 TBSP. Wright's Concentrated Hickory Seasoning,
Dash or two Frank's Red Hot Cayenne Pepper Sauce,
a little less than 2 LBS brown sugar,
an entire 12 oz bottle Aunt Jemima Original Syrup ("So Thick, So Rich"
label)
1 can Oscar Mayer Real Bacon Bits
Add the following beans - juice and all
1 can Campbell's French Onion soup (do not add water)
1 can S&W Maple Sugar Baked Beans (15.5 oz.)
1 can SeaSide Butter Beans (15 oz.)
1 can Rosarita Traditional Refried Beans (16 oz)
1 can La Sierra Charro Beans (14.1 oz.) (Mexican spiced Pinto Beans)
1 can Allens Dorman Blackeyed Peas (15.5 oz)
1 can Sun Vista Black Beans (15 oz.) (Frijoles negros)
1 can Van Camp's Pork and Beans (31 oz.[1lb. 15 oz])
1 can Albertson's Great Northern Beans (15 oz.)
1 can S&W Kidney Beans (15 1/4 oz.)
1 can Del Monte Fresh Cut, Peeled Diced Tomatoes (14.5 oz)
1 can S&W White Beans - Premium Small (15 oz.)
(And any other canned beans you think will go well)
Preparation
Simmer on low for at least 8 - 10 hours.
1/2 to 1 hour before serving, slice in one package fresh mushrooms and
one package (8 - 12 oz.) shredded Four Cheese blend.
Serves a lot of people.
Hot Shrimp Dip
2 lbs. cream cheese, diced
1 medium onion, chopped fine
1 medium tomato, chopped fine
1/2 pound chopped cooked shrimp
1 Tbsp. garlic juice or 1/2 tsp. garlic powder
4 banana peppers, chopped fine
Cook all of the above over low heat for about an hour in the top of a
double boiler, stirring often. Serve in a fondue pot or a warming
dish. Can be refrigerated and reheated later. Serve with a variety of
crackers.
Fruit Macaroni Salad
1 pound of miniature macaroni, cooked and cooled (smaller size than
the
salad macaroni)
1 can (15 oz.) fruit cocktail
11 oz. can mandarin oranges
1/2 bag of miniature marshmallows
20 oz. can of crushed pineapple
1 jar maraschino cherries
16 oz. tub of whipped topping such as cool whip
Drain fruit and save all juices. Place drained fruit in a large mixing
bowl. In a large saucepan, combine the fruit juices and 1 cup of
sugar, 2 beaten eggs, 2 Tbsp. cornstarch, and 3 tsp. vinegar. Cook
until thick over medium heat, stirring constantly. Cool in
refrigerator. In the large bowl, mix fruit juice mixture, the cooked
pasta, and the whipped topping. Chill. Serves 12-16.
Cream Cheese Sauce (for an appetizer dish)
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 cups catsup
2 Tbsp. vinegar
1/2 tsp. salt
1 Tbsp. prepared mustard
1/2 tsp. black pepper
2 Tbsp. A-1 steak sauce
1/4 cup lemon juice
1 cup honey
Mix all in a large saucepan. Cook over medium high heat stirring
constantly until it comes to a boil. Cool in the refrigerator. Keeps
well in a quart jar. When cool, pour/serve 1/2 of the mixture over a 8
oz. block of cream cheese. Serve with a variety of crackers.
Boursin cheese ball
8 oz. cream cheese, softened
2 tsp. green onion, finely chopped
2 cloves garlic, put through a garlic press
6 Tbsp. butter or margarine
2 tsp. minced dried parsley
Combine into a ball and chill in the refrigerator for 3 days. Roll
ball in coarsely ground black pepper or dried minced parsley before
serving with a variety of crackers.
Oz Bars
My family calls these "Oz Bars" because it's my son's (and his
friends) favorite. My son's nickname is "Oz" and his friends ask for
these treats by that name...
1 cup light Karo corn syrup
1 cup sugar
1 cup p-nut butter
6 cups Special K cereal
1 6-oz. package semisweet chocolate chips
1 6-oz. package butterscotch chips
Bring syrup and sugar to a boil over medium heat, stirring constantly.
Cook only 1 minute, then remove from heat and stir in p-nut butter.
Pour this mixture over cereal and mix thoroughly. Press cereal mixture
into a greased 9x13" pan. Melt chips (I use the microwave), stir, and
spread on top of cereal mixture in pan. Let cool, cut and serve. (I
put it in the fridge to speed-set the icing!)
Cashew Pea Salad
? cup vegetable oil
? cup red wine vinegar
1 garlic clove, minced
2/3 tsp. Dijon mustard
1 tsp. Worcestershire Sauce
? - ? tsp. Salt
? tsp. lemon juice
? tsp. Pepper
? tsp. Sugar
1 package (10 oz.) frozen peas, thawed
2 celery ribs, thinly sliced
? cup sour cream
4 bacon strips, cooked and crumbled
? cup chopped cashews
Lettuce leaves and tomato wedges
Combine the first nine ingredients in a small bowl. Mix well. Cover
and refrigerate at least 1 hour. In a large bowl, combine peas, celery
and onions. Combine sour cream and 2-3 tablespoons dressing. Mix well.
Fold into the pea mixture. Just before serving, stir in bacon and
cashews. If desired, serve on lettuce with tomato garnish.
Party Popcorn
1 package of almond bark ( vanilla )
popcorn
any of the following mini M&M's, choc. chips, PB chips, peanuts.
Pop as much popcorn as you would like. Melt almond bark in microwave.
Pour over popcorn. Add more almond bark as needed. Mix in any of the
above ingredients.
Easy Ham Rolls
1 pkg. Flour tortilla shells
1 pkg. cream cheese
1 pkg. ham lunch meat ( works best with medium thickness )
Spread cream cheese on entire tortilla shell. Place ham long way on
tortilla shell. Roll and cut into bite size pieces. Place a toothpick
in each slice. Keep cool.
Easy Jalapeno Poppers
1 8 oz. pkg. cream cheese, softened
4 oz. shredded cheddar cheese*
4 oz. shredded Monterey Jack cheese*
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 pound fresh jalapeno peppers
1/2 cup dried bread crumbs
*I use an 8 oz. package of the cheese combo (I've even used the 4
cheese Mexican combo)
Mix the cheeses, salt, chili powder, and garlic.
Halve and seed the jalapenos, carefully. Spoon cheese mixture in
peppers. Roll in bread crumbs. Place in greased 13" x 9" pan. Bake,
uncovered, at 300 for 20 minutes for HOT, 30 minutes for not so hot,
40 minutes for mild. Serve with sour cream or ranch salad dressing
mix.
Artichoke Dip
This tastes much better than the ingredients would necessarily
indicate; I invariably get asked for the recipe.
8 oz. Hellman's salad dressing (the small jar)
1 14-1/2 oz. can of artichoke hearts, drained
1 c. grated parmesan cheese
Minced garlic to taste (I use about a level tablespoon)
Chop and mix everything together (I use a food processor). Bake,
covered, for 20 min. at 350 degrees. Serve with any dark bread, like
rye or pumpernickel -- guests can spoon the dip onto the bread.
Lo-Cal Chocolate Eclair
With the beginning of the new year and all those New Year's
resolutions to lose weight, this is a great low calorie dessert!
2 small packages sugar-free instant vanilla pudding
3 cups skim milk
8 ounces lite Cool Whip
2 packages low-fat graham crackers
2/3 cup evaporated skim milk
6 ounces semi-sweet chocolate bits
Mix vanilla pudding powder with 3 cups skim milk and Cool Whip. Blend
well. Layer graham crackers in a 9x13 pan with half the pudding/Cool
Whip mix. Repeat, ending with graham crackers. Boil evaporated milk,
combined with semi-sweet chocolate for 3-5 minutes, until thick. Pour
over crackers and refrigerate over night. Diabetic exchanges: 1 bread,
1/2 fruit, 1/2 milk, 1/2 fat.
Simple Cheeseball/dip for crackers
1 8 oz package of cream cheese (not the lite or soft kind)
1 jar of Old English cheese
1/8 teas garlic salt
1/2 cup chopped pecans
Mix all together, roll in more pecans if desired. Refrigerate to firm
it into a ball.
Variations:
use the bacon cheese, add chopped green onions
use the pimento cheese and add well drained crushed pineapple
use the Old English cheese and add chopped dried beef and chopped,
well-drained black olives and even chopped onions if desired.
Serve with a variety of crackers.
Swedish Meatballs
Buy a package of preformed meatballs.
In a small crockpot, stir in one bottle of chili sauce and one cup of
grape jam. Brown meatballs on stove. Drain grease. Add the meatballs
and coat them with sauce. Turn the crockpot on about 2 hours before
you want to eat the meatballs.
Easy Sausage & Cheese Dip
This is a "quick fix" to take along to those holiday parties.
Ingredients:
1 lb. hot Italian sausage
1 lb. ground sirloin
1 lb. Velveeta processed cheese
Instructions:
Cook sausage and ground beef thoroughly, then drain. Melt cheese (use
the microwave). Blend ingredients together in a large mixing bowl.
Serve warm with crackers or small bread slices.
Another Easy Dip
This is a great dip for tortilla chips!
In a small crock pot, melt one medium size loaf of Velveeta cheese
with one can of Ro-tel tomatoes (with green chilies).
Four Layer Delight
Ingredients
1 c flour
? c nuts
? c or 1 stick margarine
Mix like pie crust. Press into a 9 x 13 in. pan. Bake at 375 degrees
for 15 min - cool
1 c powdered sugar
1 c cool whip - from a 10 oz size
8 oz cream cheese
Beat cheese and sugar - blend in cool whip. Spread over crust
2 pkg instant lemon pudding (or any flavor)
3 c milk
Beat together and pour over cheese. Top with remainder of cool whip
and refrigerate overnight
Overnight Lettuce Salad
Place these ingredients in a LARGE bowl in the following order.
1 head lettuce - chopped
1 head cauliflower - floweret's
1 med. onion - chopped
1 lb. bacon fried and crumbled (can substitute bacon bits)
2 c mayonnaise
? c white sugar
1/3 c Parmesan cheese
Cover bowl and refrigerate overnight. Toss just before serving.
Dip for Fresh Vegetables
Ingredients
2 tsp dill weed
2 tsp beaumonde seasoning
2 tsp chopped parsley
2 tsp chopped chives or 1 tsp chopped onion
1 c mayonnaise (NOT salad dressing)
1 c sour cream
Mix thoroughly and chill.
Crab Mold
Ingredients
1 can cream of mushroom soup (warm in microwave 1 min.)
1 pkg Knox unflavored gelatin
3 T cold water
1 8oz pkg cream cheese (room temp.)
1 small onion grated/minced
1 c chopped celery
1 c mayonnaise
? lb. Crab (use an imitation if you prefer)
Mix gelatin and water together. Mix into warm soup. Fold into other
ingredients. Pour into Pam-sprayed mold and refrigerate overnight.
Apple Oat-Bran Muffins
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water
1. Heat oven to 325?F. Lightly oil muffin pan. Peel and core apples;
chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat
bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough
water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the
muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Pat's Cinnamon Cake
Mix 1 tsp. cinnamon; 4 tbl. brown sugar and 1 cup pecans together for
middle of cake & top.
2 cups sugar 1 cup butter 2 eggs, beaten and cream together
until smooth with sugar and butter. Add 1 cup sour cream; 1 tsp.
vanilla; 2 cups sifted flour; 1/4 tsp. salt and 1 tsp baking powder.
Grease tube pan and pour 1/2 batter in; add 1/2 topping then rest of
cake
batter then remaining topping. Bake at 350 degrees for 1 hr.
SPICY DIP
1 lb hamburger meat
1 lb sausage
1 onion chopped
2 lbs Velveeta
1 can Rotel tomatoes (regular or original)
1 can cream of mushroom soup
1 tsp garlic powder
Brown the hamburger, sausage and onion and drain it. (I put it in a
colander, rinse it with water and drain it to get rid of the excess
fat) Melt Velveeta in a double boiler and add rest of ingredients.
Heat and serve.
(Or heat Rotel and add chunks of Velveeta to melt, then add rest of
browned ingredients, soup and garlic powder)
EASY LEMON PIE
1 14-oz. can sweetened condensed milk
1 small can frozen lemonade
1 small size Cool Whip
1 graham cracker crust
Put milk and lemonade in mixer and beat well. Then fold in Cool Whip.
Pour in crust and refrigerate for at least 4 hours.
NO-PEEP COOKIES
2 egg whites (room temperature)
2/3 cup white sugar
6 oz. chocolate morsels
1/2 cup pecans
1 tsp. vanilla
Preheat oven to 250 degrees. Line big cookie sheet with aluminum foil.
Beat egg whites stiff. Slowly add sugar as you beat. Stir in chocolate
morsels, vanilla, and nuts. Drop with small spoon on foiled sheet.
When you put in oven, turn off and let stay overnight. DO NOT PEEP.
LIME SPRING SALAD
1 pkg. lime Jello
2 tablespoons mayonnaise
1 (3 oz.) pkg. cream cheese (softened to room temperature)
1 1/2 cups hot water
1 can fruit cocktail
1 cup nuts, chopped
1 cup miniature marshmallows
Mix gelatin, mayonnaise, and cream cheese until light in color. Add
hot water and juice of fruit cocktail and allow to cool. When mixture
begins to set, whip until light and fluffy. Add the remaining
ingredients. Chill until set. Yield: 6 to 8 servings.
PRETZEL SALAD
2 cups pretzels, crushed (not too fine)
3/4 cup melted butter or margarine
1 cup plus 3 Tbsp. sugar
1 (8 oz.) cream cheese
1 (10 oz.) Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 (10 oz.) pkg. frozen strawberries
Mix pretzels, butter, and 3 tablespoons sugar. Pour into 9x13 inch pan
and bake for 8 minutes at 400 degrees. Let cool. Beat cream cheese
with 1 cup sugar. Stir in Cool Whip. Spread over cooled crust.
Dissolve jello in 1 1/2 cups boiling water. Stir in frozen
strawberries. Cool until partially set. Spoon over cream cheese
mixture and refrigerate. Best to set overnight. Can substitute other
fruit and jello.
BROCCOLI CASSEROLE
1 fresh bunch broccoli or 2 small pkg. frozen
1 box Uncle Ben's long grain with wild rice
1 (8 oz.) jar Cheez Whiz
1 can cream of celery soup
1 can cream of mushroom soup
1 stick margarine
Cook broccoli and cut into bite-size pieces. Cook rice as directed on
box. Combine soups, Cheez Whiz, and margarine with hot rice. Mix
broccoli with this mixture. Pour into 9 inch square casserole dish.
Bake for 25-30 minutes at 350 degrees.
TACO BEAN SOUP
Brown 2 lbs. of meat with onion. Drain fat. In large soup pot, add:
1 can black beans
1 can pinto beans with jalapenos
1 can navy or butter beans (even ranch style beans are fine)
1 can corn or hominy
2 cans Rotel tomatoes
4 oz green chilies
1 package dry ranch dressing
1 package taco seasoning mix
Mix all together with the browned meat. If you like it spicier, you
can add another package of taco seasoning mix. You can substitute 1
can diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if
you think it might be too spicy. You can use whatever beans your
family prefers. No need to add salt or pepper. Add enough water to
have as thick or thin, as you prefer. Great served with grated cheese
on top. serve with cornbread or crackers. Freezes well.
Southwest Chicken Stew
1 pound of boneless chicken breasts, cubed or (2 pounds thighs/legs,
cooked, deboned, and meat returned to crock pot)
1 cup salsa
1 cup corn
1 can of chicken stock
1 (4 oz.) can chopped green chilies
1 can pinto beans
1 tsp. cumin
Fresh cilantro, chopped, as much s you want or can stand (optional)
Put everything except the cilantro in crock pot. Cook on low for 10
hours. Add chopped cilantro, stir and serve.
Serve with warm tortillas, chips, and salsa. Spanish rice is also good
with it.
This is a really quick and easy meal!
NOTE: I use Chunky Salsa; use my own stock from cooking chicken;
Sprinkle grated Cheddar and Monterrey Jack cheese on top. Also, I'm
usually in more of a hurry than to cook 10 hrs. in a crock pot. I just
boil the chicken, debone it, add the rest of the ingredients, cook
awhile, make my rice, grate my cheeses; and enjoy!
Black Bean Soup
1 pound black beans
1 bay leaf
1 large onion, sliced
Salt to taste
A few cloves of chopped garlic
1 teaspoon dry mustard powder
1 cup dry sherry (not cooking sherry)
1. Pick over beans to remove any dirt, stones or foreign objects. Wash
well, then soak for 8 hours in ample cold water.
2. Drain beans and cover with a generous amount of fresh water. Bring
to a boil over high heat in a large saucepan with the bay leaf. Skim
off foam, lower heat, and simmer, partially covered, until beans are
just tender, about 1 hour.
3. Add onion and continue to cook until onion becomes extremely soft,
about 1 more hour.
4. Add salt to taste and garlic. Continue to cook, adding a little
boiling water if necessary, until beans are very soft, about 1-2 hours
more.
5. Remove bay leaf and turn off heat. Ladle beans in batches into a
blender or food processor and puree, or use an immersion blender and
puree soup directly in the saucepan.
6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat
and serve, adding any garnishes you wish, such as slices of lemon or
freshly chopped herbs.
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