Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for butter cream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy
.3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
6. Scoop into cupcake papers about two-thirds full.
7. Bake for 18-20 minutes @ 350 until a cake tester comes out clean.
Mountain Dew Butter cream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe.
Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you don't have green)
1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.
Friday, October 9, 2009
Friday, May 22, 2009
Cherry Cobbler
1/2 C sugar
2 T. cornstarch
1/4 tsp. ground cinnamon
3/4 C. water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 T butter
Topping:
1 C all purpose flour
4 T sugar
2 tsp. baking powder
1/2 tsp. salt
3 T shortening
1/2 C milk
*Ice Cream optional
1) In a large saucepan, Combine the sugar,cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour unto an 8 inch square baking pan and set aside.
2) In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by spoon fulls over the cherries; sprinkle with remaining sugar.
3) bake at 400 for 30-35 minutes or until golden brown, Serve warm with Ice Cream if desired.
yield: 8 servings
2 T. cornstarch
1/4 tsp. ground cinnamon
3/4 C. water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 T butter
Topping:
1 C all purpose flour
4 T sugar
2 tsp. baking powder
1/2 tsp. salt
3 T shortening
1/2 C milk
*Ice Cream optional
1) In a large saucepan, Combine the sugar,cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour unto an 8 inch square baking pan and set aside.
2) In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by spoon fulls over the cherries; sprinkle with remaining sugar.
3) bake at 400 for 30-35 minutes or until golden brown, Serve warm with Ice Cream if desired.
yield: 8 servings
Tuesday, January 27, 2009
5 minute coffee mug cake
1 large coffee mug
4 T flour
4 T sugar
2T baking cocoa
1 egg
3 T milk
3 T oil
3T chocolate chips (optional)
Some nuts (optional )
Small splash of vanilla
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add vanilla and chocolate chips/nuts if desired. Put the mug in the microwave and cook for 3 minutes on high. The cake will rise over the mug, but don’t be alarmed! Allow to cool a little and tip onto plate if desired. Garnish as desired or eat it plain. (This can serve 2 if you want to share.)
This was email to me by Joyce, Thanks Joyce! I am sure I will love it!!
4 T flour
4 T sugar
2T baking cocoa
1 egg
3 T milk
3 T oil
3T chocolate chips (optional)
Some nuts (optional )
Small splash of vanilla
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add vanilla and chocolate chips/nuts if desired. Put the mug in the microwave and cook for 3 minutes on high. The cake will rise over the mug, but don’t be alarmed! Allow to cool a little and tip onto plate if desired. Garnish as desired or eat it plain. (This can serve 2 if you want to share.)
This was email to me by Joyce, Thanks Joyce! I am sure I will love it!!
Friday, January 23, 2009
Amish Casserole
1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
Grated cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. sprinkle cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
Grated cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. sprinkle cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
Saturday, January 17, 2009
February Recipes
Hello, my name is Stacy and I am a CHOCOHOLIC, So for the month of February I would like all to share their favorite Recipes that include chocolate. And I know I am not the only Chocoholic out there so I am expecting LOTS!! of recipes from all of you!
The BEST Buttercream Icing!!
1/2 Solid vegetable shortening
1/2 C. butter or margarine
1 tsp. clear vanilla extract
4 C. sifted confectioner's sugar (1Lb.)
2 T. milk
Cream Butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in the refrigerator when not in use. you can keep icing in the fridge for up to two weeks.
To make CHOCOLATE buttercream add 3/4 C. cocoa and additional 3-4 T. milk
1/2 C. butter or margarine
1 tsp. clear vanilla extract
4 C. sifted confectioner's sugar (1Lb.)
2 T. milk
Cream Butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in the refrigerator when not in use. you can keep icing in the fridge for up to two weeks.
To make CHOCOLATE buttercream add 3/4 C. cocoa and additional 3-4 T. milk
Sunday, January 11, 2009
Cinnamon cream filling for Pumkin Whoopie Pies
Ingredients:
1 (8oz) pkg cream cheese (I used light/Neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon
Directions:Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key). Stir in vanilla and cinnamon. Stir in powdered sugar 1 cup at a time. I used about 3 1/2c total. Pipe or scoop onto one cookie and top with another to sandwich the filling. If you want to be fancy, sprinkle the tops of cookies with powdered sugar or powdered sugar mixed with cinnamon.Made about 2 1/2 dozen whoopie pies (using 2 cookies per whoopie
1 (8oz) pkg cream cheese (I used light/Neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon
Directions:Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key). Stir in vanilla and cinnamon. Stir in powdered sugar 1 cup at a time. I used about 3 1/2c total. Pipe or scoop onto one cookie and top with another to sandwich the filling. If you want to be fancy, sprinkle the tops of cookies with powdered sugar or powdered sugar mixed with cinnamon.Made about 2 1/2 dozen whoopie pies (using 2 cookies per whoopie
Pumpkin Whoopie Pies
Ingredients:
3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract
Directions:Line two baking sheets with parchment paper or spray with cooking spray.In a large bowl, sift together flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk sugars, oil and applesauce together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.Add flour mixture over the pumpkin mixture and stir until completely combined. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. (I used my small cookie scoop.) If you're feeling fancy, you could pipe the batter onto the sheet, but let's keep things simple here, shall we?Bake at 350 degrees for 12-14 minutes, until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely while you make the filling.If you feel nervous about the filling making it through all the cookies, you can make 1 1/2 recipes' worth for more generously filled cookies.
I got this recipe from www.mymuffinthursdays.blogspot.com it is their recipe
3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract
Directions:Line two baking sheets with parchment paper or spray with cooking spray.In a large bowl, sift together flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk sugars, oil and applesauce together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.Add flour mixture over the pumpkin mixture and stir until completely combined. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. (I used my small cookie scoop.) If you're feeling fancy, you could pipe the batter onto the sheet, but let's keep things simple here, shall we?Bake at 350 degrees for 12-14 minutes, until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely while you make the filling.If you feel nervous about the filling making it through all the cookies, you can make 1 1/2 recipes' worth for more generously filled cookies.
I got this recipe from www.mymuffinthursdays.blogspot.com it is their recipe
Sweet tooth Sushi
1 tablespoon butter, cut into pieces
12 regular marshmallows
2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal)
4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor
8 strips licorice candy (recommended: Twizzler's brand), any flavor – pieces should be 6 to 7 inches long, trim to match width of roll-ups
Directions:
Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows.
Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.
Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve.
Mary e-mailed this to me, looks like allot of fun. Thanks Mary!
12 regular marshmallows
2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal)
4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor
8 strips licorice candy (recommended: Twizzler's brand), any flavor – pieces should be 6 to 7 inches long, trim to match width of roll-ups
Directions:
Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows.
Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.
Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve.
Mary e-mailed this to me, looks like allot of fun. Thanks Mary!
Thursday, January 8, 2009
Soft yummy pretzels
"I'm an Expert helper" Constance Exclaimed while helping me make these yummy pretzels.4 tsp dry yeast
1 tsp white sugar
11/4 C warm water
4C. flour
1/2 C sugar
11/2 tsp salt
1 Tbs veg. oil
melted butter
kosher salt
In a small bowl dissolve yeast and add 1 tsp sugar let stand 10 min.
In Large bowl mix flour,1/2 C. sugar and salt. make a well in the center and add oil and yeast mixture mix and form into dough. knead until smooth. about 7-8 min. lightly oil a large bowl and place dough in bowl and turn to coat with oil. cover w/ plastic wrap and let rise for 1 hour in a warm place. Pre heat your oven to 450 when dough is risen turn dough out onto a lightly floured surface and divide into 12 equal parts. roll each part in a long rope and shape into a pretzel on a lightly greased cookie sheet. use pastry brush and brush each pretzel with the melted butter. Sprinkle kosher salt on each and bake for 8-9 min. and then brush with butter once more right when you pull them out of the oven. Makes 12
I made these today for the first time and they are SO good better than any soft pretzel in the mall!
Stephs baked beans
2 cans pork and beans
1 Lb bacon
2 C. brown sugar
2 Tbs. Worcestershire sauce
2 cans kidney beans
2 green peppers, chopped
2 onions, chopped
2 (22 oz) bottles ketchup
Drain beans and save the liquid. Fry bacon just to remove the fat and chop. Mix all ingredients in a crock-pot. if too dry add saved liquid from the beans. cook on low all day.
This has been a family favorite, at family get togethers.
1 Lb bacon
2 C. brown sugar
2 Tbs. Worcestershire sauce
2 cans kidney beans
2 green peppers, chopped
2 onions, chopped
2 (22 oz) bottles ketchup
Drain beans and save the liquid. Fry bacon just to remove the fat and chop. Mix all ingredients in a crock-pot. if too dry add saved liquid from the beans. cook on low all day.
This has been a family favorite, at family get togethers.
Wednesday, January 7, 2009
Moms Miracle No-Bake Cheesecake
1 small pkg. lemon jello
1 C. boiling water
3 Tbs. lemon juice
8. oz. cream cheese, softened
3 C. graham cracker crumbs
1 C. sugar
1 tsp. vanilla
1 can evaporated milk chilled and whipped.
1/2 C. margarine, melted
Combine cracker crumbs and margarine. Firmly pack 2/3 of the crumb mixture in the bottom of a 9 X 13 pan. Dissolve jello in boiling water; add lemon juice and cool. Cream sugar, cream cheese and vanilla. Add jello, fold in whipped canned milk. Add lemon filling to pan and sprinkle the remaining cracker crumbs on the top. Chill several hours or overnight.
I grew up with mom making this. It is my absolute favorite!!
1 C. boiling water
3 Tbs. lemon juice
8. oz. cream cheese, softened
3 C. graham cracker crumbs
1 C. sugar
1 tsp. vanilla
1 can evaporated milk chilled and whipped.
1/2 C. margarine, melted
Combine cracker crumbs and margarine. Firmly pack 2/3 of the crumb mixture in the bottom of a 9 X 13 pan. Dissolve jello in boiling water; add lemon juice and cool. Cream sugar, cream cheese and vanilla. Add jello, fold in whipped canned milk. Add lemon filling to pan and sprinkle the remaining cracker crumbs on the top. Chill several hours or overnight.
I grew up with mom making this. It is my absolute favorite!!
The Best sweet and sour chicken EVER
1 (8 ounce) can pineapple chunks, drained 2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch 1 3/4 cups water
3/4 cup white sugar 1/2 cup distilled white vinegar
2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour 2 tablespoons vegetable oil
2 tablespoons cornstarch 1/2 teaspoon salt
1/4 teaspoon ground white pepper 1 egg
2 cups water 1 quart vegetable oil for frying
DIRECTIONS
in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Amy sent this one to me. Thanks Amy, it sounds way good!
1/4 cup cornstarch 1 3/4 cups water
3/4 cup white sugar 1/2 cup distilled white vinegar
2 drops orange food color 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour 2 tablespoons vegetable oil
2 tablespoons cornstarch 1/2 teaspoon salt
1/4 teaspoon ground white pepper 1 egg
2 cups water 1 quart vegetable oil for frying
DIRECTIONS
in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Amy sent this one to me. Thanks Amy, it sounds way good!
Aunt Carol's Moist Chocolate Cake
2 C. Sugar 2 Tsp. Soda
4 Tb. Cocoa 2 Tsp. B. P.
1/4 Tsp Salt 2 Eggs
1 C. Oil 3 C. Flour
2 C. Hot Water 2 Tb. Vanilla
Mix Sugar, Cocoa, salt, Flour. Add oil and 1 C. Hot water. Mix Soda, B.P., eggs and rest of Hot WaterMix good, add vanilla and mix both mixtures together. Bake 350 for 35-40 min.
4 Tb. Cocoa 2 Tsp. B. P.
1/4 Tsp Salt 2 Eggs
1 C. Oil 3 C. Flour
2 C. Hot Water 2 Tb. Vanilla
Mix Sugar, Cocoa, salt, Flour. Add oil and 1 C. Hot water. Mix Soda, B.P., eggs and rest of Hot WaterMix good, add vanilla and mix both mixtures together. Bake 350 for 35-40 min.
Tuesday, January 6, 2009
Stacy's Taco Soup
1 1/2 Lbs. Ground Beef browned and drained add 1 pkg. Taco seasoning mix and 3/4 C. water to the meat mixture.
1 Pkg. Dry Ranch Dressing
2 Cans diced Tomatoes
2 Cans mild Rotel
2 Cans Pinto beans
2 Cans whole kernal Corn(use 14-15 oz. cans, do not drain)
Add to hamburger and simmer until hot and bubbly(I do mine in the crock pot and let it simmer all day)serve with Flour Tortilla Shells (torn into pieces) or Frito chips is also good.
This one was emailed to me by my Mom, ... Thanks mom! (I got this recipe from a member on my mission)
1 Pkg. Dry Ranch Dressing
2 Cans diced Tomatoes
2 Cans mild Rotel
2 Cans Pinto beans
2 Cans whole kernal Corn(use 14-15 oz. cans, do not drain)
Add to hamburger and simmer until hot and bubbly(I do mine in the crock pot and let it simmer all day)serve with Flour Tortilla Shells (torn into pieces) or Frito chips is also good.
This one was emailed to me by my Mom, ... Thanks mom! (I got this recipe from a member on my mission)
Monday, January 5, 2009
Applesauce Chocolate Chip Cookies
These are my dads FAVORITE!
Preheat oven to 350
Combine and set aside:
2 C. applesauce
2 tsp. Baking soda
Combine and mix with Mixer
1 C butter 1 tsp salt
4 eggs 1 tsp cinnamon
2 C. sugar 1 tsp cloves
4 1/2 C flour 1 tsp nutmeg
stir in the applesauce and baking soda. and last but not least stir in 1 bag chocolate chips.
bake for 9 min. or until edges are golden
Preheat oven to 350
Combine and set aside:
2 C. applesauce
2 tsp. Baking soda
Combine and mix with Mixer
1 C butter 1 tsp salt
4 eggs 1 tsp cinnamon
2 C. sugar 1 tsp cloves
4 1/2 C flour 1 tsp nutmeg
stir in the applesauce and baking soda. and last but not least stir in 1 bag chocolate chips.
bake for 9 min. or until edges are golden
Mexican Lasagna
6-8 flour shells 2 small cans refried beans
1 16 ounce sour cream 1Lb chicken or beef
cheddar cheese 2 small cans enchilada sauce
optional toppings : black olives, green chillies, onions
preheat oven to 35o
cook and cube chicken or cook the gr. beef. drain and set aside. In dripper pan put two flour shells in the bottom on top spread a layer of beans evenly. On top of the beans spread a little sour cream. then on top add either the chicken or beef and optional toppings. Sprinkle the cheese and spoon some enchilada sauce on the top. continue making 3 more layers.
bake for 20-30 min.
~ this is a Cory Creation and we love it.
1 16 ounce sour cream 1Lb chicken or beef
cheddar cheese 2 small cans enchilada sauce
optional toppings : black olives, green chillies, onions
preheat oven to 35o
cook and cube chicken or cook the gr. beef. drain and set aside. In dripper pan put two flour shells in the bottom on top spread a layer of beans evenly. On top of the beans spread a little sour cream. then on top add either the chicken or beef and optional toppings. Sprinkle the cheese and spoon some enchilada sauce on the top. continue making 3 more layers.
bake for 20-30 min.
~ this is a Cory Creation and we love it.
Red Lobster Cheddar Bay Biscuits
Dough:
2 1/2 C. Bisquick 1C. grated cheddar cheese
3/4 C. whole milk 2 Tbs. Butter melted
1/8 tsp garlic salt 1/2 tsp Baking soda
Butter topping:
1/4 C. butter melted
1/2 tsp parsley
1/2 tsp garlic salt
Dough: mix all ingredients and form into balls place on cookie sheet
Topping: combine and brush on top of each biscuit before and AFTER cooking.
bake at 400 for 14-16 min or until tops of biscuits are light brown. Makes 1 dozen
2 1/2 C. Bisquick 1C. grated cheddar cheese
3/4 C. whole milk 2 Tbs. Butter melted
1/8 tsp garlic salt 1/2 tsp Baking soda
Butter topping:
1/4 C. butter melted
1/2 tsp parsley
1/2 tsp garlic salt
Dough: mix all ingredients and form into balls place on cookie sheet
Topping: combine and brush on top of each biscuit before and AFTER cooking.
bake at 400 for 14-16 min or until tops of biscuits are light brown. Makes 1 dozen
Croissants
1 3/4 C. lukewarm water 2 1/4 tsp yeast
1/2 C. sugar 1/2 C. shortening (melted and cooled)
3 eggs beaten 5 C. flour
1 tsp. salt
garlic salt and Parmesan Cheese
melted butter
Mix water yeast and sugar and let stand 5 min. add remaining ingredients (except garlic salt and cheese) Mix ingredients until smooth. let rise until double. Punch down and divide into 4 equal parts. roll out flat 1 of the 4 parts to a 1/4 inch thickness. cut into 6 to 8 pieces (like a pizza) brush with melted butter and sprinkle garlic salt and Parmesan Cheese. roll each of your 6-8 pieces up so the smaller point is on the top. repeat with all 4 parts of your dough mixture. put onto greased cookie sheet and let rise until doubled. Bake at 400 for 10 min. or until golden
makes 24-32 croissants
1/2 C. sugar 1/2 C. shortening (melted and cooled)
3 eggs beaten 5 C. flour
1 tsp. salt
garlic salt and Parmesan Cheese
melted butter
Mix water yeast and sugar and let stand 5 min. add remaining ingredients (except garlic salt and cheese) Mix ingredients until smooth. let rise until double. Punch down and divide into 4 equal parts. roll out flat 1 of the 4 parts to a 1/4 inch thickness. cut into 6 to 8 pieces (like a pizza) brush with melted butter and sprinkle garlic salt and Parmesan Cheese. roll each of your 6-8 pieces up so the smaller point is on the top. repeat with all 4 parts of your dough mixture. put onto greased cookie sheet and let rise until doubled. Bake at 400 for 10 min. or until golden
makes 24-32 croissants
Stacy's Spaghetti Sauce
1 Lb. Beef or Sausage 1 Onion Minced
1/4 C. Olive Oil 1/4 C. Sugar
2 (6 ounce) cans tomato paste 1 T. minced garlic
1 46 ounce can tomato juice 2 T. dried Parsley
1 16 ounce can crushed tomatoes 1 T dried Basil
1 1/2 T dried Oregano 2 T. garlic salt
2 Lbs spaghetti
Brown Beef or Sausage, drain and set aside. Saute onions in olive oil till tender and remove with slotted spoon and set aside. Stir into olive oil: tomato paste, tomato juice, crushed tomatoes. Stir until smooth. Mix in oregano, basil, parsley garlic salt, sugar. add your browned meat and onions. Bring to boil. reduce heat and simmer for at least 3 hours. cover pot if sauce becomes to thick.
1/4 C. Olive Oil 1/4 C. Sugar
2 (6 ounce) cans tomato paste 1 T. minced garlic
1 46 ounce can tomato juice 2 T. dried Parsley
1 16 ounce can crushed tomatoes 1 T dried Basil
1 1/2 T dried Oregano 2 T. garlic salt
2 Lbs spaghetti
Brown Beef or Sausage, drain and set aside. Saute onions in olive oil till tender and remove with slotted spoon and set aside. Stir into olive oil: tomato paste, tomato juice, crushed tomatoes. Stir until smooth. Mix in oregano, basil, parsley garlic salt, sugar. add your browned meat and onions. Bring to boil. reduce heat and simmer for at least 3 hours. cover pot if sauce becomes to thick.
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