1 9-inch graham cracker pie crust
3 large eggs
1/2 C flour
1/2 C granulated sugar
1/2 C packed brown sugar
Pinch of salt
1/2 tsp vanilla
1/2 C butter, softened
1 cup milk chocolate chips
1 cup chopped pecans (optional)
Vanilla ice cream (optional)
Preheat oven to 325 degrees. Beat eggs in large mixing bowl on high until foamy. Beat in flour, granulated sugar, brown sugar, salt and vanilla. Beat in butter. Stir in chocolate chips and nuts; spoon into pie shell. Bake for 55-65 minutes. Cool atleast 20 minutes. Serve warm with a big scoop of Vanilla ice cream on top!
Sunday, September 28, 2008
JELLO CAKE
1 white cake mix, baked according to pkg directions
1 large box raspberry Jello
1 C boiling water
1 C cold water
1 8 oz tub of Cool Whip
Let cake cool completely. Poke holes in cake, about 1 inch apart with wrong end of wooden spoon.In a medium bowl, dissolve jello in hot water. Add cool water and stir well. Pour evenly over top of cake making sure to fill all holes. Spread cool whip over top and refrigerate at least 1 hour.
~Thank you ERIN for sharing this recipe with me~
1 large box raspberry Jello
1 C boiling water
1 C cold water
1 8 oz tub of Cool Whip
Let cake cool completely. Poke holes in cake, about 1 inch apart with wrong end of wooden spoon.In a medium bowl, dissolve jello in hot water. Add cool water and stir well. Pour evenly over top of cake making sure to fill all holes. Spread cool whip over top and refrigerate at least 1 hour.
~Thank you ERIN for sharing this recipe with me~
SHREDDED BEEF ENCHILADAS {or chicken}
4 cups left over beef roast, shredded
1 can diced green chili's
1 can black beans rinsed and drained
4 large mushrooms chopped
2 tsp Mexican seasoning
1/4 cup water
8 flour tortillas
2 C shredded cheddar cheese
Sour cream
Lettuce
Hot cooked rice
--Sauce recipe--
2 T shortening
3 T chili powder
1 can tomato soup
1 1/2 cans water
Dash of garlic salt
2 T sugar
In a medium sauce pan combine beef, green chili's, black beans, mushrooms, Mexican seasoning and water. Heat over medium for about 10 minutes or until most of the water is gone, stirring often. Meanwhile, in a small sauce pan melt shortening over low heat, add chili powder and let bubble for 45 sec. Remove from heat. Add soup, water, garlic salt and sugar; simmer over medium heat for 10 minutes stirring often. Pour about 3/4 C sauce in bottom of 13x9 glass baking dish. Dip each tortilla in sauce and fill evenly with meat mixture and shredded cheese. Roll up and place seem side down in pan. Sprinkle with cheddar cheese and spoon sauce over top, reserving 3/4 C. Cover with foil and bake at 350 for about 40 minutes. Serve with Sour cream, lettuce, remaining sauce and hot cooked rice.
Note: This recipe is good using shredded chicken too!
1 can diced green chili's
1 can black beans rinsed and drained
4 large mushrooms chopped
2 tsp Mexican seasoning
1/4 cup water
8 flour tortillas
2 C shredded cheddar cheese
Sour cream
Lettuce
Hot cooked rice
--Sauce recipe--
2 T shortening
3 T chili powder
1 can tomato soup
1 1/2 cans water
Dash of garlic salt
2 T sugar
In a medium sauce pan combine beef, green chili's, black beans, mushrooms, Mexican seasoning and water. Heat over medium for about 10 minutes or until most of the water is gone, stirring often. Meanwhile, in a small sauce pan melt shortening over low heat, add chili powder and let bubble for 45 sec. Remove from heat. Add soup, water, garlic salt and sugar; simmer over medium heat for 10 minutes stirring often. Pour about 3/4 C sauce in bottom of 13x9 glass baking dish. Dip each tortilla in sauce and fill evenly with meat mixture and shredded cheese. Roll up and place seem side down in pan. Sprinkle with cheddar cheese and spoon sauce over top, reserving 3/4 C. Cover with foil and bake at 350 for about 40 minutes. Serve with Sour cream, lettuce, remaining sauce and hot cooked rice.
Note: This recipe is good using shredded chicken too!
MEXICAN CHOPPED CHICKEN SALAD
6 Cups shredded lettuce
3 Cups tortilla chips crushed
2 Cups cooked cubed chicken
1 1/2 Cups canned kidney beans, drained and rinsed
1/2 -1 Cup ranch dressing
1/2 C shredded cheddar cheese
2 tsp Mexican seasoning
Tomatoes and olives for garnish
Combine all ingredients in large bowl. Garnish with tomatoes and olives, serve immediately, OR, combine everything but the lettuce and chips, and then just add those right before you serve. Otherwise, the chips get soggy and the lettuce goes limp.
3 Cups tortilla chips crushed
2 Cups cooked cubed chicken
1 1/2 Cups canned kidney beans, drained and rinsed
1/2 -1 Cup ranch dressing
1/2 C shredded cheddar cheese
2 tsp Mexican seasoning
Tomatoes and olives for garnish
Combine all ingredients in large bowl. Garnish with tomatoes and olives, serve immediately, OR, combine everything but the lettuce and chips, and then just add those right before you serve. Otherwise, the chips get soggy and the lettuce goes limp.
SMOTHERED GRILLED CORN ON THE COB
8 ears sweet corn
1/2C butter
1/2tsp salt
1/4 tsp black pepper
1/2C Mayonnaise (not miracle whip)
1/2C sour cream
Feta cheese, crumbled
chili powder.
Soak corn in cold water for 20 minutes. Mean while in a small bowl, combine the butter salt and pepper. Carefully peel back cornhusks to within 1 inch of bottom; remove silk. Spread butter mixture over corn. Rewrap in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. In a small bowl combine mayo and Sour cream, spread generously over each ear of corn. roll in crumbled feta cheese and sprinkle with chili powder.
1/2C butter
1/2tsp salt
1/4 tsp black pepper
1/2C Mayonnaise (not miracle whip)
1/2C sour cream
Feta cheese, crumbled
chili powder.
Soak corn in cold water for 20 minutes. Mean while in a small bowl, combine the butter salt and pepper. Carefully peel back cornhusks to within 1 inch of bottom; remove silk. Spread butter mixture over corn. Rewrap in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. In a small bowl combine mayo and Sour cream, spread generously over each ear of corn. roll in crumbled feta cheese and sprinkle with chili powder.
SWEET AND SOUR MEATBALLS
1 can (20oz) pineapple chunks
1/3 C water
3T vinegar
1T soy sauce
1/2 C packed brown sugar
3 T cornstarch
1 batch meatballs (frozen or thawed) {see Make-Ahead Meatballs recipe}
1 large green pepper, cut into 1 inch pieces
Hot cooked rice
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice as needed to measure1 Cup; pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.
MAKE-AHEAD MEATBALLS
4 Eggs
2 C dry bread crumbs
1/2 C finely chopped onion
1 T salt
2 tsp Worcestershire sauce
1/2 tsp pepper
1 clove garlic minced
5 lbs lean ground beef
In a large bowl, beat eggs. Mix in next 6 ingredients. Add beef, mix well. Shape into 1" balls, about 12 dozen. Place in single layers in ungreased 15x10 inch pans. Bake at 400 for 10-15 minutes until no longer pink, turning often; drain and cool. Place about 30 meatballs each into freezer containers may be frozen for up to 3 months. Yield: 5 batches.
2 C dry bread crumbs
1/2 C finely chopped onion
1 T salt
2 tsp Worcestershire sauce
1/2 tsp pepper
1 clove garlic minced
5 lbs lean ground beef
In a large bowl, beat eggs. Mix in next 6 ingredients. Add beef, mix well. Shape into 1" balls, about 12 dozen. Place in single layers in ungreased 15x10 inch pans. Bake at 400 for 10-15 minutes until no longer pink, turning often; drain and cool. Place about 30 meatballs each into freezer containers may be frozen for up to 3 months. Yield: 5 batches.
Tuesday, September 23, 2008
APPLE GRAPE CHICKEN SALAD
2 C. Large shell noodles, cooked according to pkg directions
4 C. diced cooked chicken
2C. diced celery
1 Lg can pineapple tidbits, drained
2 C. chopped apples
2 C. sliced grapes
-dressing-
1 C. Mayonaise (not Miracle Whip)
1 C. Kraft coleslaw dressing
1/2 tsp, grated yellow onion
1 1/2 C. cashews for garnish
In a large bowl combine noodles, chicken, celery, pineapple, apples and grapes. In a small bowl stir together the dressing and pour over the salad. Refrigerate for 2 hours before serving. Sprinkle with cashews right before serving.
Family favorite recipe for sure. Dumb name, but what else do you call it?!
4 C. diced cooked chicken
2C. diced celery
1 Lg can pineapple tidbits, drained
2 C. chopped apples
2 C. sliced grapes
-dressing-
1 C. Mayonaise (not Miracle Whip)
1 C. Kraft coleslaw dressing
1/2 tsp, grated yellow onion
1 1/2 C. cashews for garnish
In a large bowl combine noodles, chicken, celery, pineapple, apples and grapes. In a small bowl stir together the dressing and pour over the salad. Refrigerate for 2 hours before serving. Sprinkle with cashews right before serving.
Family favorite recipe for sure. Dumb name, but what else do you call it?!
ZUCCHINI BROWNIES w/ FROSTING
Brownies:
2 C Zucchini, grated
2 C Sugar
1 C Oil
3 Eggs
1/2 C Milk
1 T Vanilla
2 1/2 C Flour
1/4 C Cocoa
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
Combine all ingredients and mix well. Pour into jelly roll pan that's been greased and sugared. Bake for 25-35 min at 350.Let cool completely. Frost with recipe below.
Frosting:
1/2 C Butter
1/4 C Cocoa
6 T Milk
4 C Powdered Sugar
1 T Vanilla
Combine all ingredients and mix with electric beaters til smooth.
This is Rachel's G-ma's recipe, except for the sugared pan part. You can just do flour if you want, but who doesn't like a bit of extra sugar?!! It is so good!
2 C Zucchini, grated
2 C Sugar
1 C Oil
3 Eggs
1/2 C Milk
1 T Vanilla
2 1/2 C Flour
1/4 C Cocoa
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
Combine all ingredients and mix well. Pour into jelly roll pan that's been greased and sugared. Bake for 25-35 min at 350.Let cool completely. Frost with recipe below.
Frosting:
1/2 C Butter
1/4 C Cocoa
6 T Milk
4 C Powdered Sugar
1 T Vanilla
Combine all ingredients and mix with electric beaters til smooth.
This is Rachel's G-ma's recipe, except for the sugared pan part. You can just do flour if you want, but who doesn't like a bit of extra sugar?!! It is so good!
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