and it's so yummy!
1 1/2 cups cornmeal
2 cups flour
1 1/2 cup sugar
6 tsp baking powder
1 1/2 tsp salt
2 cups milk
2 Tbsp oil
Mix together and pour into a greased 11x13 pan.
Bake at 425 for 15-20 minutes until toothpick is clean.
Serve with honeybutter.
1 cup melted butter
1 1/2 cups honey
1 1/2 cups whipping cream
Melt butter and add honey until nicely mixed. Let cool.
Beat whipping cream into stiff peaks.
Fold into butter and honey mixture.
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar
Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.
1/2 tsp baking soda
1/2 cup shortening
1 1/4 tsp baking powder
3/4 tsp salt
2/3 cup sugar
1 cup mashed bananas
Cream shortening. Add eggs and sugar. Add dry ingredients alternated with mashed bananas. Bake at 350 for 1 hour.
You can also add nuts, chocolate chips, or baking cocoa.
Chicken Pot Pies
½ cup onion chopped
½ cup fresh mushrooms chopped optional
¼ cup butter/margarine
1/3 cup flour
½ tsp salt
¼ tsp sage
1/8 tsp pepper
2 cups water
¾ cup milk
1 TB chicken bouillon granules
3 cups cooked chicken cubed
¼ cup pimientos optional
¼ cup parsley optional
1 pkg 10z peas and carrots frozen
1 cup croutons
(NOTE: - I used 9deep dish pie pans and this filled 2 I topped 1 with croutons, and 1 with pie crust. My family preferred the crust. I doubled this and made 4)
Cook peas and carrots according to pkg directions. Drain. In a saucepan cook onion and mushrroms in margarine until tender, but not brown. Stir in flour salt, sage, and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir til thickened and bubbly. Cook and stir 1 2 minutes more. Stir in drained vegetables, chicke, pimento, and parsley. Place mixture into pie pans. Top with croutons or pie crust. (Freeze at this point.) To cook thaw and then bake in 250 degreen for 45 min 1 hour. Or until bubbly and crust is brown. I turned it up to 375 toward the end of cooking to brown the crust.
4 cups water2 pounds boneless pork butt or pork roast
1 small onion1 teaspoon salt
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
3 cloves garlic1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1 1/2 to 2 tsp ground oregano
Salt and ground black pepper to taste
COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
USE filling in burritos, tacos, tamales or tostadas.
1 cup dark corn syrup
1 cup sugar
1 cup smooth peanut butter
1-1/4 cup salted or dry roasted peanuts
5 cups corn flakes
Mix corn syrup and sugar in 3-quart heavy saucepan.
Bring to a full boil, stirring constantly.
Remove from heat; quickly stir in peanut butter.
Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan.
Cool and cut into 48 pieces.
3 egg yolks
1 2/3 cups drained canned corn kernels
1/2 tsp salt
1/8 tsp pepper
1/4 cup sifted all purpose flour
3 eggs whites, stiffly beaten
6 Tbs salad oil
Beat yolks until light, mix in corn, salt, pepper, and flour
Fold mixture into egg whites
Drop mixture by tablespoonfuls into hot oil in skillet
Cook on both sides until golden brown
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/3 cup creamy peanut butter
About 60 (3-inch) twisted pretzels
2 to 3 tablespoons sesame seeds
MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack; sprinkle lightly with sesame seeds. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth).
REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags.
1 8oz. package egg noodles
1/2 tsp salt
1/2 cup sugar
1/2 cup seedless raisins
2 cooking apples peeled and sliced
1/2 cup maraschino cherries in their juice
Preheat oven to 350
Cook according to package directions, noodles in salted water
Drain and rinse in cold water
Add eggs, salt to taste and sugar
Add the raisins, apples, and cherries
Mix and place in a two quart greased casserole
Bake for one hour
4 cups fat-free milk
3/4 cups CREAM OF WHEAT Cereal (1-minute, 2 1/2-minute, or 10-minute stovetop cooking)
1/3 cup whipped cream cheese
1/4 cup sugar
2 cups blueberries or strawberries
Heat water to a boil in medium saucepan over high heat; slowly stir in cereal
Cook and stir for 3-5 minutes or until thickened
Blend in cream cheese and sugar
Stir in blueberries or strawberries
Makes 6 Servings
6 tablespoons granulated sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup cornstarch
1/8 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
COMBINE sugar, cocoa, cornstarch and salt in medium saucepan. Add evaporated milk and water; whisk to blend.
COOK over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). Remove from heat; stir in butter and vanilla extract. Serve warm or cold.
12 cups popped popcorn
1 can (12 oz.) salted peanuts
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with waxed paper.
COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.
1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
4 cups sliced fresh rhubarb
Whipped cream, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
2 cans shredded cheddar cheese (8 ounces)
6 large eggs,
12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)
1 tsp salt
1/2 tsp ground black pepper
26 oz frozen shredded hash brown potatoes (1 package)
1 onion, (1 medium)
1 green bell pepper, (small)
1 cup diced ham
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.
5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
1 pound ground beef or ground raw turkey
1 large onion, chopped (1 cup)
3/4 cup water
1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup sliced pitted ripe olives
1 cup shredded Cojack or cheddar cheese (4 ounces)
1/2 cup salsa
1 4-ounce can diced green chilies, drained
6 cups shredded lettuce
1 cup broken tortilla chips
1 medium tomato, cut into thin wedges
Dairy sour cream (optional)
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.
Mix a big package of strawberry jello with 2 c. HOT water, dissolve, and let set up in the fridge. When it's about half way set up, mix in a vanilla pudding mix (just the powder) and then mandarin oranges, fresh sliced strawberries, diced pineapple, and any other fruit you want.
Baked Oatmeal with Scrambled Eggs
2 eggs ($.16)
1/2 cup applesauce ($.20)
3/4 cup sugar ($.15)
1 cup milk ($.10)
3 cups of quick cooking oats ($1)
1 tsp salt
1 Tbsp baking powder ($.05)
2 Tbsp brown sugar ($.05)
1 tsp ground cinnamon ($.05)
2 cup fresh blueberries ($2)
Vanilla or plain yogurt, or cream, or milk ($.50)
8 eggs ($.64) On sale $.89 a dozen!!!
1/2 cup milk ($.05) On sale for $.75 a half gallon!!!
1. In large mixing bowl, whisk eggs, applesauce, sugar and milk. Once creamy, add oats, salt and baking powder and mix through. (If you wish to add in any fruits, add about 1 cup into the batter at this point.) **Gluten free: Use certified GF oats. They are expensive, but this dish would be worth it!
2. Pour batter into greased 9×13 baking dish. Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Don’t wait too long, as you want to serve it warm! Top with your preferred topping: vanilla or plain yogurt, or cream, or milk.
3. Just before taking the baked oatmeal out of the oven, whisk together eggs, milk, salt and pepper. Add to skillet over medium-high heat. Scramble to your likeness.
4. Serve warm Baked Oatmeal with Scrambled Eggs.
(these are seriously the best! I had to steal the recipe from her so I would always know where to find it, and that was only after digging through her blog archives to find it, since I wasn't smart enough to save it the first time!)
1 pkg Yeast (or 2 1/4 tsp.)
3-3 1/2 C. Flour
2 Tbsp. Butter
1 C. Sour Cream (8 oz.)
1/2 C. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 C. Water
Combine 1 Cup of flour and all of yeast in a mixing bowl. In a saucepan combine butter, sour cream, sugar, salt, baking soda, and water over medium heat until sour cream and butter melt. Test on wrist so it’s warm - not hot or it will kill the yeast. Pour into bowl with flour and yeast mixture. Beat with electric mixer. Add egg. Beat on high for 3 minutes. Change to dough hooks. Start mixer and add the rest of the flour 1/2 cup at a time. It will pull away from the sides of the bowl, but not completely. When all mixed together pull dough out of the bowl and grease the bowl with shortening. Put the dough back in the bowl, then turn it over so both sides of the dough have been greased. Cover lightly with plastic wrap. Heat oven to the coolest temperature then turn off. Place bowl in the cooled oven to raise for 1 1/2-2 hours until dough doubles in size. Trust me, it gets huge. Take out of oven and punch into ball. Dump dough onto a floured surface, cover with a towel, and let it rest for 10 minutes. Divide the dough into three. Roll each division into a circle and use a pizza cutter to cut into 12 triangles (quarter then cut 3 slices from each quarter). Roll the triangles from big end to small (kind of like a cresent roll, but without the ends turned in). Place 2 dozen on a greased jelly roll pan and 1 dozen on a greased 9×13 pan. Spray waxed paper with cooking spray and cover the rolls. Put them back in the oven to raise another 30-45 minutes until they are your desired size. Take out of oven still covered and preheat oven to 350*. Uncover and bake (one pan at a time) for 10-20 minutes until golden brown. Rising time included it usually takes about 4 hours and makes 3 dozen good sized rolls.
CAFÉ RIO BAR
Café Rio Pork
Black or Pinto beans
Red and Green leaf lettuce
Pico de Gallo
Fresh CilantroParmesan cheese
Fresh lime slice
CAFÉ RIO PORK
1-1/2 – 2 cans caffeine free Dr. Pepper
2 lbs. pork roast or loin
1 c. sugar
1 t. dried mustard
1 t. cumin
1 t. minced garlic
1 7 oz. can chipotle chilies in adobo sauce (take out
chilies and throw away, only use the sauce)
Put all ingredients (except meat) in blender. Place meat in crock pot. Pour mixture over top. Cook on low for 6-7 hours. Shred meat and put back in juice for 2-3 hours on high.
3 T. buttermilk ranch dressing mix
1 c. mayo
¼ t. cayenne pepper
½ c. sour cream
1/3-to ½ c. buttermilk
2 cloves garlic
1 to 1 ½ bunches cilantro
Blend in blender and chill
In a large pot, bring to boil the following:
6 2/3 c. water
8 t. chicken boullion
½ bunch cilantro, chopped
2 t. cumin
2 small cans diced green chilies
1 T. lime juice
½ t. salt
In a saucepan sauté:
2 T. butter
1 yellow onion, chopped
4 cloves garlic, minced
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ t. lime juice
1 t. salt
½ t. pepper
Combine ingredients together in medium bowl.
8oz. pkgs of cream cheese
1 8 1/2 oz. can of crushed pineapple drained (drain this REALLY well or you will have a dip and not a ball)
1 cup of chopped pecans (more is need to roll cheese balls in)
1/2 cup finely chopped green pepper
2 TBSP chopped green onion
1 tsp Lawrys Season Salt
Combine all ingredients. If it is too soft to form a ball, refrigerate two hours. Makes one large ball or two small one. Roll in chopped pecans if desired and refrigerate overnight.
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Fruity, fresh, and festive, this holiday punch is a sure hit at any gathering.
1 can of frozen Orange Juice
1 can of frozen Pink Lemonade
1 can of frozen Limeade
1 can of Pineapple Slices (in Juice)
2 (2 Liter) bottles of Ginger Ale
Completely thaw frozen juices. In a punch bowl, mix frozen juices. Add Pineapple Slices and juice from can, mix lightly. Add champagne. Serve and enjoy.
1/2 cup butter
1 1/3 cup brown sugar
2/3 cup granulated sugar
4 egg whites
1/2 teaspoon salt
1 teaspoon vanilla
1 cup Dutch-processed cocoa
1/2 cup dark cocoa
1 1/2 cups flour, plus extra if needed
Cream butter and sugars. Mix in egg whites, salt and vanilla.
Add flour and cocoa all at once. Mix well, add more flour if necessary.
Place dough between two sheets of parchment paper. Roll dough 1/4-inch thick. Freeze dough for 4 hours, then use cookie cutters to cut into desired shapes. Bake 10 minutes at 350 degrees.
2 1/2 cups powdered sugar
3 tablespoons water
1 tablespoon butter
2 tablespoons corn syrup
1/2 teaspoon vanilla or almond extract
1/4 teaspoon salt
Combine ingredients in mixer bowl and mix until smooth and shiny. Place in decorator bag and pipe out onto the cookies. — Mary Jarvis, Bakers C & C
1 can black-eyed peas drained
1 can shoepeg corn drained
1 can tomatoes and green chilis
4 bunches chopped green onions
1 bottle zesty Italian salad dressing
Mix beans, peas, corn, tomatoes and onions. Pour 1/2 to full bottle of the salad dressing over the mixture and refrigerate overnight. The next day, drain off as much of the dressing as possible and add fresh cilantro and hot pepper to taste. Mix well and serve with your choice of scooper.