Tuesday, November 30, 2010

Coconut Orange Slice Cookies

1/2 Cup Shortening -- 3 1/2 ounces
1/2 Cup Brown Sugar -- 4 ounces
1/2 Cup White Sugar -- 3 1/2 ounces
1 Large Egg1 Cup Flour, All-purpose -- 4 1/2 ounces
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 /2 Teaspoon Baking Powder
12 Each Orange Slice Gumdrop Candies, cut up
1 Cup Oats -- 3 ounces
1 Cup Cornflakes -- 1 ounce
1/2 Cup Coconut -- grated, 1 1/2 ounces
Cream sugars with shortening, egg and salt. Add dry ingredients, and beat well. Mix in coconut and oats. Stir in gumdrops and cornflakes by hand.Drop by heaping teaspoonful onto lightly greased sheets 3" apart. Bake at 350° for 12-15 minutes.Yield: "3 Dozen"

Saturday, November 27, 2010

White Chocolate Cranberry Desserts

3 pkg cream cheese
1/2 cup sugar
1 cup whipped cream
2 eggs,
1 pkg white chocolate pudding mix
craisins chopped (your choice as to how much)
Pour into a deep graham cracker crust
top with white chocolate
bake at 300 for about 45min till its firm and starts to golden.
refrigerate 4 hours

Thursday, November 25, 2010

Green bean casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 lb bacon cooked and crumbled
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
2 cans french cut green beans
1/2 cup onions, cooked until clear
canned french fried onions
Stir the soup,, green beans, onions, soy sauce, black pepper, and onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with canned french fried onions.

Saturday, November 20, 2010

Pork & Beans Potato Soup

6 medium potatos diced
1 large chopped onion
1/2 pound of bacon, cooked and cut into bits
l can pork and beans
2 tbsp brown sugar
add enough water to cover potatos and onion and boil until done, add the bacon bits, can of pork and beans and brown sugar. heat until boiling, turn down heat and simmer for a few minutes to let flavors blend.

Good treat for cold winter night.

Roasted Red Potatoes with Bacon and Cheese

1/2 cup KRAFT Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red potatoes (about 6), quartered
1 Tbsp. chopped fresh parsley
Make It
HEAT oven to 350°F.
MIX first 3 ingredients in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover.
BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Oriental Salad

1/2 head cabbage shredded
1/2 green pepper
3 stalks celery, chopped
3 green onions, chopped
1 (6oz) can chicken or tuna

1/4 C sliced almonds
1/4 C sunflower nuts
2 1/2 oz chow mein noodles
1 pkg chicken flavored ramen noodles

2 T sugar
2 T vinegar
1/2 C vegetable oil
Ramen noodle flavoring pkg

Mix first 5 ingredients together. Mix dressing ingredients in a shaker or blender. Add to first ingredients; mix. Add the remaining ingredients in order given. Crush Ramen noodles before layering. Mix when ready to serve.

Potluck favorite!

Frogeye Salad

1 pkg acini de pepe (this is a pasta)
1 C sugar
2 T flour
1 t salt
1 3/4 C pineapple juice or fruit juices
2 1/2 C crushed pineapple
1 can pineapple tidbits, drained
2 cans mandarin oranges, drained
1 lg Cool Whip
1 pkg colored marshmallows

Cook and drain the pkg of acini de pepe according to pkg directions. In saucepan, combine sugar, flour, salt and pineapple juice. Cook over heat until thickened, stirring constantly. Add pasta; refrigerate over-night. Next morning, add rest of ingredients; chill. This makes a very large salad.

This is a potluck favortie. I used the juice from the drained pineapple and mandarin oranges for the sauce. I recommend adding the crushed pineapple to the pasta first as it helps break it up after sitting over night. Then add other ingredients. I have used a smaller amount of whipped topping, and plain white marshmallows can be used as well.

Scalloped Corn

1 can cream style corn about 1 pt
1/2 C half & half
1 egg
1/3 C sugar
1 t salt
1 C crushed soda crackers
1/4 C margarine melted

Stir together; bake for 1 1/2 hours at 350.

Friday, November 19, 2010

Blueberry Breakfast Sauce

1/2 cup sugar
1 T cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

In a 2 qt saucepan combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Yields about 2 cups.

Very yummy on ice cream too!

Nacho Potato Soup

1 pkg (5 1/4 oz) au gratin potatoes
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional

In a 3 qt saucepan, combine contents of the pkg of potatoes, corn, tomatoes and water; mix well. Bring to boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender. Add milk, cheese and hot pepper sauce as desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Serves 6-8 servings makes 2 qts.

This soup is super easy to make!

Thursday, November 18, 2010

Beer Bread

3 C self-rising flour
3 T sugar
12 oz can warm beer

Mix all together. Will be very sticky. Pour into well greased loaf pan. Bake at 350 for 35-45 minutes. Butter the top while still hot. A very easy and very good loaf of bread. Other carbonated beverages can be used.

Banana Split Dessert

1 1/2 C margarine
2 C crushed graham crackers
2 eggs
2 C powdered sugar
3 to 5 bananas sliced
15 oz can crushed pineapple drained
16 oz pkg frozen strawberries
9 oz frozen whipped topping
chopped nuts

Melt 1/2 C margarine; mix with cracker crumbs. Pat into 9 x 13 pan. Beat eggs, 1 C maragine and powdered sugar for NO LESS than 15 minutes. Spread over crumbs. Spread bananas pineapple, and strawberries over above mixture. Next, spread whipped topping on; sprinkle with nuts for garnish. Can also drizzle with chocolate syrup. Refrigerate overnight before serving.

4 Layer Dessert

1st Layer
1 C flour
1/2 C melted oleo
1/2 C chopped nuts

2nd Layer
8 oz softened cream cheese
1 C powdered sugar
1 C cool whip

3rd Layer
6 oz pkg chocolate instant pudding
3 C milk
1 tsp vanilla

4th Layer
cool whip
chopped nuts

For 1st layer mix flour, oleo and nuts; pat into 9 x 13 pan. Bake at 350 for 15 minutes. Cool. For 2nd layer, beat with mixer cream cheese, powdered sugar and cool whip. Spread on 1st layer; chill. For 3rd layer, beat pudding, milk and vanilla until thickened. Spread over 2nd layer. For 4th layer, frost with cool whip and sprinkle with chopped nuts. Can substitute coconut cream pudding for chocolate; top with coconut in place of nuts.

Ortega Chicken

5-6 half chicken breasts, skinned & boned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Ortega chilies
1 C chicken broth
1 pt sour cream
1 pkg corn tortillas (approximately 12 tortillas)
1 lbs grated cheese

Cook chicken in water to cover with 3 cloves crushed garlic for 45 to 50 minutes. Cool; cut chicken into bite sized pieces. Cut tortilla into strips; mix well with all ingredients, reserving 1/4 lb of cheddar. Put into butter baking dish; bake covered at 350 fir 45 minutes. Uncover; sprinkle top with remaining cheddar. Bake, uncovered an additional 15 minutes. Serves 4-6

Tuesday, November 16, 2010

Venison Burgers

1 pound ground venison
½ cup oats
¼ cup ketchup
¼ cup chopped onion
1 egg, lightly beaten
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
2 to 4 tablespoons olive oil,
Hamburger bunsas needed for serving
1) Combine all ingredients in a large bowl; do not over mix. Form into 1-inch round balls, and flatten each into a patty.

2) Heat oil in a large skillet over medium; add patties and cook until browned on both sides and internal juices run clear, about 4 minutes per side.

Alternatively, place burgers on a preheated grill and cook until done, about 10 minutes total.

3) Serve warm on buns with desired toppings.

Easy Popcorn Balls

1 package of Jell-o (any flavor not sugar free)
1 cup light corn syrup
1 cup sugar
6-7 quarts of popped corn.
Mix jello, corn syrup and sugar, bring to a boil. Remove from heat and pour over the popped corn. Form into balls.

Sunday, November 14, 2010

Cheeseburger Soup


* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup chopped celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 tablespoons butter
* 3 cups chicken broth
* 4 cups cubed potatoes
* 1/4 cup all-purpose flour
* 2 cups cubed Cheddar cheese
* 1 1/2 cups milk
* 1/4 cup sour cream


1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Saturday, November 13, 2010

No Bake Cookies


* 2 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract


In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Beef and Bean Chimichangas


* 1 pound lean ground beef
* 3/4 cup chopped onion
* 3/4 cup diced green bell pepper
* 1 1/2 cups whole kernel corn
* 2 cups taco sauce
* 2 teaspoons chili powder
* 1 teaspoon garlic salt
* 1 teaspoon ground cumin
* 1 (16 ounce) can re-fried beans
* 8 (12 inch) flour tortillas
* 1 (16 ounce) package shredded Monterey Jack cheese
* 1 tablespoon butter, melted
* shredded lettuce
* 1 tomato, diced


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.


* The meat mixture may be made as much as 24 hours in advance.

Friday, November 12, 2010

Crock pot meaty Cheese dip

1 lb ground beef
1 lb mild sausage
2 lbs Velveeta cheese
16 ounces salsa
10 ounces cream of mushroom soup
Place cheese, salsa & mushroom soup in a 5qt crock pot on low heat. Cook sausage & beef until brown then drain. Once the cheese has melted add the meat to the pot. Stir the dip about ever 10-15mins as its cooking to prevent scorching. Serve with tortilla chips or Ritz crackers.
Note: for you picky eatters --I promise you can't taste the cream of mushroom.
This recipe can be altered in several ways. Sometimes I use just hamburger, no sausage but This is just the way I like it best. I do sometimes add about 1/4 cup of milk to thin out the dip a little. Hope you enjoy it !

Oreo Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Perfect for the chocolate lover. Great also covered in white chocolate.

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

I enjoy tacos but hate all the preparation. This is a quick solution and very satisfying.

Linguine with Peppers and Sausage

1 (8 ounce) package linguini pasta
1/2 pound sweet Italian sausage, casings removed
2 red bell peppers, chopped
1 onion, chopped
1 clove garlic, minced
1 cup white wine
1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

This is the receipe as written but I usually change the pasta to bow tie pasta and use 1 green and 1 bell pepper, for added color.

White Almond Wedding Cake

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

The sour cream really helps make this cake moist, dense and delicious! Feel free to experiment with other flavorings.

Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate


In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Something yummy and easy for the holidays~

Fiesta Pinwhweels

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning mix
1 dash garlic powder
1 (4.5 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
1/2 cup thinly sliced green onions
8 (10 inch) flour tortillas

In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

This recipe was discovered doing a web search and has been a hit at every party that we have served it at, and easy to make. Hope you enjoy!

Wednesday, November 10, 2010

Dirt Pudding

1 C powdered sugar
8 oz cream cheese
1/2 stick oleo
2 box French vanilla instant pudding
3 1/2 C milk
12 oz cool whip
1 lg pkg Oreo cookies

Cream together sugar, cheese and oleo. Seperately mix pudding and milk; allow to set. Mix all together. Add cool whip. Spread into serving dish. Put cookies into sealable bag; crush. Sprinkle onto pudding mixture. Can be served in clean pails with shovel, or flower pots. Garnish with gummy worms. Be creative.

Funeral Potatos

Makes: 8-10 servings Total Time: 2 hr
1 package (30 oz.) shredded hash browns, thawed
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 can cream of mushroom or celery soup
1/2 cup chopped onions
1/4 cup butter, melted
Salt & pepper to taste
make it
1. Combine all ingredients into a large mixing bowl and mix together.2. Transfer ingredients to an ungreased casserole pan/dish.3. Bake uncovered for 1 hour at 350 degrees F.
Very quick and tasty recipe that can be made ahead and frozen until needed.

Saturday, November 6, 2010

Caramel Apple Salad

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces ( Granny Smith and or Red Delicious)
1 (12 ounce) containers Cool Whip
1 (5 ounce) boxes instant vanilla pudding (NO milk, use dry mix, DO NOT prepare!) or 1 (5 ounce) boxes butterscotch pudding mix ( NO milk, use dry mix, DO NOT prepare!)
Garnish for extra flair
1/2 cup caramel ice cream topping (optional) or 1/2 cup caramel apple dip (optional)
1/2 cup chopped peanuts, can also sprinkled on top (optional)
Mix cool whip and dry pudding mix together.
Chop apples and chilled Snickers.
Mix together.
Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
Drizzle caramel sauce over salad and sprinkle peanuts on top.
Chill for at least an hour-- Voila!

Thursday, November 4, 2010

Li'l Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp prepared mustard

Beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves, place in a greased 13x9x2" baking dish. Combine ketchup, brown sugar, and mustard. Spoon over loaves, bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink.