Mix together in a bowl...
1 box of Ritz crackers crushed
1 can of Eagle Brand Milk
1 Pkg. of Skor bits
Press in greased pan and Bake at 325 for 20 minutes.
When cool, melt 4 Aero bars and mix with 1 T oil and spread on top of squares for icing.
Molded Shrimp Dip
1 can Campbell’s Cream of mushroom soup
1 pkg Knox Gelatin
2 Tbs. Water
Bring to a boil
Add 1-8oz pkg. Cream cheese
Stir until smooth
Add 1 cup chopped celery
1 cup chopped onion
2 cans shrimp
Pour into a mold lined with plastic wrap. Put in fridge overnight.
Unmold by leaving out for a few minutes or setting in warm water until it releases.
Serve with Crackers. Great potluck dish, or make ahead for a party.
3 cups cooked rice
4 chopped scallions
½ cup diced celery
1/2c choppedgreen olives
1 cup cauliflower florets-small
¼ cup diced green pepper
1 1/3 cup mayo
1 Tbs. lemon juice
Pour over rice and mix gently
1 ½ cup fresh salad shrimp
It is best if it sits for about 4 hrs, but can be eaten right away
18.5 oz package yellow cake mix
3.5 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tbsp vegetable oil
3 tbsp water
Preheat oven 350 deg
Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about two minuts.
Pour a small amount of batter, filling each muffin tin about 3/4 full. Bake for 12 minutes (mine cooked faster than that). Turn onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're warm, covering as much of the cake as possible. Place on wire racks with waxed paper underneath to catch drips.
Let glaze set thoroughly, about one hour.
These are really fun to make and they disappear quickly
It takes all kinds of kinds....Miranda Lambert
1 Graham Cracker pie crust
1 Container Cool Whip
1 Package Cream Cheese
1/3 Cup creamy Peanut butter
1/2 Cup sugar
Mix all ingredients with mixer and pour into pie crust.
Top with either crumbles peanut butter cups or I like to use a combination of chocolate and peanut butter chips.
Refrigerate for 4 hours before serving.
2 Cloves Garlic
Splash of Water
1 ½ Cups Vodka
1 Package Mushrooms
1 Can of Whole Plum Tomatoes
Crushed Red Pepper to Taste
Salt and Pepper to Taste
1 Pound of Shrimp
1 Pint Heavy Cream
Fresh Parsley to Taste
1 Lb. Bowtie Pasta
Sauté onions, garlic oil, water, and mushrooms until cooked. Add remaining ingredients except shrimp and cream….cook until reduced…break tomatoes up while cooking. After mixture has thickened add cream and shrimp. Serve over bowtie pasta.
1 lb medium shrimp, peeled and devined
2 1/2 lbs baby new potatoes cut into wedges
Lemon Chive Dressing-recipe follows
1/2 cup fresh peas
1/2 cup diced celery
1/2 cup sliced radishes
4 scallions, trimmed and sliced
salt and fresh ground pepper to taste
1 bunch watercress, washed, stemmed
1 tsp grated lemon peel
1/4 cup fresh lemon juice
2 Tbsp chopped fresh chives
1 tsp sugar
salt and pepper to taste
3/4 cup extra virgin olive oil
Put all ingredients except the oil in processor. Process until mixed. With machine running, slowly pour in oil. Taste and adjust seasonings.
Bring pan of salted water to boil and add shrimp. Reduce heat and simmer 2 to 3 minutes, just until the shrimp are opaque throughout. Drain and dry on paper towels and chill.
Put potatoes in large saucepan and cover with well-salted water and bring to a boil. Reduce heat and gently boil until tender, 8 to 15 minutes, depending on size and variety of potato.
Drain potatoes and while they are still hot, add about 3/4 of the vinaigrette; toss to coat. Let potatoes stand 30 minutes to absorb dressing.
In small saucepan, bring water to boil. Add beans and boil for 1 minute. Add peas, continue boiling for another 2 minutes, just until both are crisp tender. Drain and immediately rinse in cold water to stop cooking. Drain very well.
When you are ready to serve salad, toss the potatoes with the peas, beans, celery, radishes and scallions , the shrimp (if using) and the remaining vinaigrette.
3 med potatoes boiled in the skins
6 slices of bacon
1 onion chopped
1 green bell pepper seeded and diced
1 tbslp flour
1/2 tsp crushed dried oregano
1/8 tsp ground cumin
1 1/2 cups of light cream
3 tbsl grated gruyere cheese
1/4 cup dry sherry
4 hard boiled egg yolks crumbled
1 pimento chopped
2 tblsp wine vinegar
1 tblsp chopped parsley
2 tblsp chopped walnuts
Peel and cube the potatoes while still warm and place them in a salad bowl. Cook the bacon over medium heat in a heavy skillet until crisp, drain and crumble the bacon and set it aside, reserve 3 tblsp of bacon fat and return the fat to the skillet. Add the onion and green pepper and suate over medium heat until soft but not browned, stir frequently. Add the flour, oregano and cumin and cook over low heat stirring frquently until the flour turns pale gold color. Gradually add the cream stirring until smooth and then the cheese and mix well. Simmer until sauce is thickened and hot. Add the sherry, egg yolks, vinegar, parsley and pimento and mix well. Adjust seasoning and pour over potatoes and toss gently but thoroughly. Sprinkle with the crumbled bacon and walnuts and serve.
[This message edited by Medic17 at 1:02 PM, September 1st (Monday)]
This is a great summer time side dish, dip for tortilla chips or great on top of grilled steak pork or fish!
1 can black beans
1 can of sweet corn
1/3 cup diced onion
1/3 cup diced red bell pepper
1tsp cayenne pepper
1tsp ground cumin
1/3 cup fresh chopped cilantro
White vinegar to taste
Salt and Pepper to finish off
1st drain the black beans and corn to rid excess liquid then add all other ingredients in a medium to large mixing bowls, chill and enjoy....keeps for da
Prep time: 5 minutes
Cook time: 5 minutes
1 head Romaine lettuce
Gorgonzola, feta, or crumbled bleu cheese
1/2 cup balsamic vinegar
6 slice pre-cooked bacon, crisp and crumbled
cut romaine head in half keeping stem attached, drizzle with olive oil, place cut side down on grill or griddle, leave on until lettuce is wilted and slighty browned (or to taste)
While salad is wilting, mix balsamic vinegar and olive oil (about 1/2 cup each) and whisk, drizzle over salad and sprinkle with crumbled bacon and cheese of choice....
[This message edited by nooneeverthought at 12:01 PM, September 1st (Monday)]
Prep time: 10 minutes
Cook time: 30 minutes
8 ounce cream cheese (softened)
16 ounce Sour Cream
pillow pack pepperoni diced
1/8 cup garlic powder
Mix all together in baking dish, bake at 350 for 30 minutes, serve with crackers, also good cold...
[This message edited by nooneeverthought at 12:02 PM, September 1st (Monday)]
Prep time: 15 minutes
Cook time: 1 hour
Serve for breakfast, a tapa or dinner with a salad.
Makes 6 servings
2.5 lbs baking potatoes, peeled and sliced 1/8 inch thick
1 large onion thinly sliced
4 large eggs
Preheat oven 350F
Grease a 13x9 roasting pan with oil.
Arrange layers of potatoes, sprinkle with salt scatter onions. Drizzle with olive oil. Continue making the layers.
Roast 45 minutes.
In a large bowl beat eggs and season with salt.
Add the roasted potatoes and onions, separating as much as possible. Let sit 10 minutes.
Heat oil in a 9inch (deep) skillet.
Add egg-potatoe mixture. Reduce heat to medium and lightly shake pan to prevent sticking.
When the underside browns, slide tortilla onto a plate. Place another plate over it and flip. Return to skillet to cook until brown and the eggs have set.
Slice in wedges.
Cheap and easy and very tasty!
Remember that STRESSED spelled backwards is DESSERTS.
Prep time: 10 minutes
Cook time: 45 minutes
Roast in the oven or stove top:
8 roma tomatoes
1 large onion
2 serrano peppers
2 cloves garlic
Add vegetables to blender, add water to cover mixture, plus some. Add chicken bouillon cube, or caldo de pollo, or just salt. Liquefy.
Take one package of angel hair pasta and smash into small pieces.
In a large stock pot heat olive oil, add pasta and brown - almost burn it.
Pour blender mixture into stock pot, stir and add water if thick. Bring to boil, reduce heat and salt and pepper to taste.
Let simmer 20-30 minutes.
Serve with sour cream, avocado, chopped cilantro and lime squeezes.
5 pounds Stew meat -- Trimmed and cubed
1 large Potato per person -- Quartered
6 large Carrots -- Chunked
1 large White Onion -- Chunked
3 Celery ribs -- Cut in 2" pieces
2 Green peppers -- Chunked
3 Small cans Tomato soup
4 cans Water
1 large can Diced tomatoes
Salt and Pepper -- to taste
Place all ingredients in large Dutch oven and mix well.
Cover and bake @ 275 degrees for 5 hours.
Note: May increase oven to 300 degrees and bake for 4 hours.
Serves 12. Serve with Bread and Salad
5 pounds of potatoes
1 large tub of sour cream
1 brick of cream cheese
1/2 to 1 stick of real butter
Lawry's Seasoned Salt
Peel and boil the taters, just like you were making mashed taters. When they have reached the desired softness, drain the water, mix in the sour cream, cream cheese, and 1/4 to 1/2 the stick of butter, along with some salt and pepper. Mash or whip the mixture. Place the mixture in a 9 x
13 pan, cover with foil, and bake in the oven for 45 minutes. Take out the taters after 45 minutes, and rub the rest of the butter over the top, spreading it evenly until it melts. Add some Lawry's and Paprika for a little color, and then place back in the oven, uncovered, for another 15 minutes or so. Careful! They're piping hot!!! Serves 8
5lb. bag Potatoes
1 large Onions (minced)
1/2 Dozen Eggs
3 Stalks of Celery (minced)
2 tbsp. Mustard
1/2 cup Sweet Relish
1/2 cup Mayo
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper (ea.)
Peel and boil Potatoes until tender, (approx.25-30min.), let cool and dice into bite-sized cubes. Boil eggs (chopped), add to potatoes. Add onions, celery, relish, mustard, mayo, and seasonings. Mix well and let stand in fridge for 15-20min. Serves 8-10. Great with Fried Chicken or BBQ Ribs and Mixed Veggies.
5 tbs vegetable oil
2 jalapeo peppers; sliced into thin rounds
1 ts turmeric
1 c popcorn
2 ts coarse salt; to 3 teaspoons
1/2 ts ground cumin
1/8 ts cayenne
Heat oil and jalapeos in a heavy-bottomed pot over high heat until
simmering, about 2 minutes. Remove peppers from oil, add turmeric, and stir
to combine. Add popcorn, and cover pot. Shake over high heat until popcorn
stops popping, about 2 minutes.
Transfer popcorn to a large bowl. Sprinkle with salt, cumin, and cayenne.
Yield: 30 cups
8 pounds chicken breast
3 tablespoons olive oil
6 cups H2O
4 cans chicken broth
4 potatoes, peeled & chopped
4 small onions, diced
4 cups frozen yellow corn
2 carrots, sliced
4 celery stalks, diced
3 cans(14.5 oz) diced tomatoes
2 cans(28 0z) red kidney beans, plus liquid
4 fresh jalapeno or serrano peppers, diced
1 cup chopped Italian parsley
5 cloves garlic, minced
2 tablespoons chili powder
1 heaping tablespoon cumin
2 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon basil
1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Makes 20 normal servings.
2 tablespoons extra-virgin olive oil
About 2 teaspoons sugar
2 large cloves garlic
1/2 fresh jalapeno chile with seeds, or to taste
1 tablespoon balsamic vinegar, or to taste
1-1/2- to 2-pound flank steak, about 1-inch thick
Salt and fresh ground black pepper
Fire up the grill or preheat broiler, placing rack so meat will be about 4 inches from the heat. In a food processor, blend oil, sugar, garlic, jalapeno and vinegar. Taste for sweet, hot, tart balance. Adjust if necessary. Rub mixture over the steak. Sprinkle with salt and pepper.
Grill over a hot fire, or set on a rack in a pan and broil. Figure about 4 minutes per side for medium rare. Since heat sources differ, check doneness by poking with your finger, or making a small slit in the steak.
Very soft is very rare, some firmness is medium rare. Firm is well done.
Transfer steak to a heated platter. Slice on an angle across the width of the meat. Spoon pan juices over each serving.
Hidden Valley Ranch Cheese Ball
2 envelopes of Hidden Valley Ranch dressing - do not make as directed
2 8 ounce bars softened cream cheese
16 ounce bag of sharp cheddar cheese
Mix all ingredients in a large mixing bowl. You will have to use your hands.
Makes 1 large cheese ball 2 medium cheese balls, or I have made individual cheese balls about the size of meatballs.
Serve with club crackers or triscuits.