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  1. #51
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    Default Taco Salad

    Taco Salad
    Ingredients:
    3 head of lettuce
    1 onion - diced
    1 large can black olives; diced
    1 large can kidney beans with sauce
    1 large bag Nacho Chips - crushed
    2 to 3 diced tomatoes
    1 large jar catalina or french salad dressing
    2 lbs ground beef - browned fine
    2 pkgs Taco Seasoning
    1 large package Shredded Cheddar Cheese

    Directions:
    1) Brown beef and drain fat. Mix in taco seasoning.
    2) In a very large bowl, combine all the ingredients and toss with the salad dressing.
    3) Serve immediately and serve cold.
    NOTE: DO NOT COMBINE UNTIL READY TO SERVE OR CHIPS AND LETTUCE WILL BE SOGGY

  2. #52
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    Default Easy Nacho Dip

    Easy Nacho Dip
    Ingredients
    1- 10 oz can RoTel Diced Tomatoes and Green Chilies; undrained
    8-10 slices American Cheese

    Directions
    1) Do not drain, but chop the tomatoes and green chilies in food chopper until fine.
    2) Over medium heat, in a medium sauce pan, combine the chopped tomatoe mixture and cheese slices. Heat until the cheese melts. Adding more cheese to reduce the "hotness" of the cheese to desired taste.
    3) Serve immediately with tortilla chips

  3. #53
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    Default Jimmy Dean Sausage Party Bread Appetizers

    Jimmy Dean Sausage Party Bread Appetizers

    Ingredients:
    1 lb Jimmy Dean Italian Sausage
    1/2 lb Velvetta Cheese, cubed
    2 tbsp freeze dried onion
    2 Tbsp Italian Seasoning (Spice Island Brand is best)
    1-2 pkgs Rye Party Bread (or you can use sour dough)

    Directions:
    1) Brown the sausage and drain with onion and italian seasoning. Drain the fat.
    2) In a large bowl, combine sausage with velvetta cheese. Microwave, stiring every couple of minutes, until the cheese is melted.
    3) Spread on top of party bread.
    4) Place on foil lined broiler pan and broil until tops are bubbly

    NOTE: I've also made these pinwheel style: spread mixture onto soft tortilla shells, roll, bake and then slice into individual servings.

  4. #54
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    Default Homemade Salsa

    Homemade Salsa
    Makes 20 pints

    Ingredients:
    20-25 lbs tomatoes; chopped
    10 Jalepeno Peppers (Seeds removed if you don't want it hot)
    8-10 medium onion; chopped
    2 tsp minced garlic
    2-3 Tbsp salt
    1 cup vinegar
    2-3 cups chopped green peppers
    1 to 3 cups parsley (1 Large jar of dried parsley flakes)
    1/4 cup to 1/2 cup sugar (depending on how sweet you want it)
    12-24 oz. tomato paste
    1/3 cup celery salt

    Directions:
    In a large slow cooker or electric roaster, combine all ingredients (except tomato paste). Cook until thick stirring occassionally; about 2 hours. Towards the end, stir in the tomato paste and be sure to stir well and often once the tomato paste has been added. Preserve in jars according to jar instructions.

  5. #55
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    Default Pie Crust & Raspberry Pie

    Single Layer 9 inch Pie Crust
    Ingredients:
    1-1/3 cup sifted regular flour (sift before measuring)
    1/2 cup crisco
    1/2 tsp salt
    3 Tbsp water

    Directions:
    Combine flour and salt in a mixing bowl. Cut in crisco until uniform mixture; should be fairly coarse. Sprinkle with water, one Tbsp at a time. Toss with a fork. Work dough into a firm ball with your hands.

    On a lightly floured surface, press dough into a flat circle with smooth edges. Roll dough to a circle about 1/2 inch larger than inverted pie plate.

    Put into pie plate and flute edges with fingers.

    For no filling: bake at 425 for 10-15 minutes
    With Filling: bake according to pie instructions.


    Fresh Raspberry Pie
    Ingredients:
    1 cups sugar
    1/3 cup flour
    1/2 tsp cinnamon
    4 cups fresh raspberries -- rinse/cleaned
    1-1/2 tbsp butter, cut into slices.
    2 - 9 inch pie crusts

    Directions:
    1) Combine the sugar, flour, and cinnamon. Stir in the berries.
    2) Pour into pie crust
    3) Top with butter slices
    4) Top with second pie crust, pinch edges together and poke a few holes with a knife in order to vent.
    5) Spinkle the top of the pie crust with sugar/cinnamon
    6) Bake at 425 for 35-45 minutes

  6. #56
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    Default Scotcharoos

    Scotcharoos
    Ingredients
    1/4 cup butter
    1 C corn syrup
    1 C sugar
    1 C peanut butter
    6 C Rice Krispies (have ready in a large bowl)

    Topping/Frosting
    1 C milk chocolate chips
    1 C butterscotch chips
    1/4 C Peanut Butter

    Directions
    1) Stir well the entire time you are heating ingredients.
    2) Bring butter, corn syrup and sugar to a boil. First bubble you see, remove from heat.
    3) Mix in 1 C peanut butter.
    4) Pour over Rice Krispies, stir to combine. Press into 9x13 pan

    Topping Directions
    1) Melt the chips and Peanut Butter together. Pour evenly over rice krispie mixture.

    Cover bars overnight (DO NOT REFRIGERATE -- they will loose moisture and softness). Cut and serve!

  7. #57
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    Default Best Ever Sugar Cookies

    Best Ever Sugar Cookies
    Ingredients
    3 cups flour
    1/2 tsp baking soda
    1 cup Fleischmanns margarine - softened
    1 cup sugar
    1 tsp vanilla
    1 egg
    2 tbsp milk

    Directions
    Combine flour and baking soda, set aside. In a large bowl, with electic mixer at medium speed, beat margarine, sugar and vanilla until creamy. Beat in egg until light and fluffy. Gradually blend in flour mixture adding milk as needed. Divide the dough in half. Wrap plastic wrap around each bundle of dough. Refrigerate for 1 hour.

    On a lightly floured surface, roll half the dough to 1/8 inch thickness. With floured cookie cutters, cut out cookies. Repeat process until all dough has been used; rerolling scrap dough as needed.

    Place cookies on ungreased baking sheet. Bake at 375 for 8 to 10 minutes or until lightly golden. Remove to wire cooling rack. Decorate as desired. Store in air tight containers.

  8. #58
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    Default Apple Crisp

    Apple Crisp
    Ingredients
    8-10 sliced apples
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    3/4 c sugar

    Topping
    1 cup flour
    1/2 cup butter
    1 cup brown sugar
    1/2 cup quick oats
    1/2 cup nuts
    1/4 tsp salt

    Directions
    1) Spread apples into baking dish. Cover with sugar and spices.
    2) Prepare topping as follows:
    • In a large bowl, mix flour and sugar.
    • Cut in butter until like course meal.
    • Add oats, salt and nuts.
    • Sprinkle over the top of the apples.
    3) Bake at 325 for 1 hour

  9. #59
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    Default Hawaiin Wedding Cake

    Hawaiin Wedding Cake
    Ingredients

    Cake
    2 cups sugar
    2 cups flour
    2 eggs
    2 tsp baking soda
    1-20oz can of crushed pineapple with juice
    1-1/2 cups chopped nuts

    Frosting
    1-8oz pkg cream cheese - softened
    1 stick margarine - softened
    1-1/2 cups powdered sugar
    1 tsp vanilla

    Directions:
    1) Combine all the cake ingredients until well blended. Pour into 9x13 pan and bake at 350 for 45 minutes or until done. Let cool.

    2) Combine all ingredients for the frosting. Frost the cake while still slightly warm (but not hot).

  10. #60
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    Default Hickory Nut Ice Box Cookies

    Hickory Nut Ice Box Cookies
    Ingredients
    1 cup sugar
    1 cup butter
    1 tsp salt
    2 tbsp whipping cream
    1 cup hickory nuts
    1 tsp vanilla
    1 egg
    3 cups flour
    1 tsp baking powder

    Directions
    1) Combine all ingredients.
    2) Roll dough into long rolls/tubes about the size of a quarter.
    3) Chill and then slice, bake 350 degree oven until brown.
    Note: they bake quickly -- watch closely.

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