1 Milk Chocolate Cake mix
1 can Eagle Sweetened condensed milk
1 tub of Cool Whip
Symphony bar crushed
Make Cake as directed on box, while warm poke holes in cake. Pour Condensed milk over cake and let cool. Just before serving top with cool whip and crushed symphony bars. Refrigerate any leftovers.
Thursday, May 29, 2008
Fruit Smoothie
Jamba Juice Smoothie Recipes
1/2 cup apple juice
3/4 cup strawberry nectar
1 cup frozen blueberries
1 banana
1 scoop of raspberry sherbet
1 scoop fat-free vanilla frozen yogurt
1 cup of ice
Combine all ingredients in a blender and blend until smooth.
1/2 cup apple juice
3/4 cup strawberry nectar
1 cup frozen blueberries
1 banana
1 scoop of raspberry sherbet
1 scoop fat-free vanilla frozen yogurt
1 cup of ice
Combine all ingredients in a blender and blend until smooth.
Fruit Smoothie
Ingredients:
2 bananas
2 cups orange juice
1 cup of strawberries (preferably fresh, but frozen will do)
1 cup of orange or strawberry sherbet
1 cup ice
1 avocado, peeled and pitted
Mix in blender until smooth.
(My friend says these are delicious!!)
2 bananas
2 cups orange juice
1 cup of strawberries (preferably fresh, but frozen will do)
1 cup of orange or strawberry sherbet
1 cup ice
1 avocado, peeled and pitted
Mix in blender until smooth.
(My friend says these are delicious!!)
Sunday, May 25, 2008
Wednesday, May 21, 2008
Pumpkin Bread
Mix together:
4 eggs
3 ½ cups sugar
1 lg can pumpkin (3 cups)
1 cup oil
Add:
5 cups flour
1 tb. cinnamon
4 tsp. soda
1 tb. salt
½ tsp. cloves (or pumpkin pie spice)
Mix thoroughly. Bake on hour at 350 degrees. Makes three loaves.
4 eggs
3 ½ cups sugar
1 lg can pumpkin (3 cups)
1 cup oil
Add:
5 cups flour
1 tb. cinnamon
4 tsp. soda
1 tb. salt
½ tsp. cloves (or pumpkin pie spice)
Mix thoroughly. Bake on hour at 350 degrees. Makes three loaves.
Mexican Meat Mix for Chimichangas
5 lbs beef or pork roast
4 tbsp flour
3 tbsp vegetable shortening
3 tsp salt
1 large onion, chopped
1 tsp ground cumin
1 (4 oz) can chopped green chilies juice from roast
1 can (15 oz) green chili enchilada sauce
Place roast in crock pot and cook on high for 8 hours. Do not add salt or water. Drain meat, reserving juices. Cool meat and remove any bones. Shred with fork and set aside. Melt shortening in a large skillet. Add onions and chilies. Sauté 1 minute. Add green chili sauce, flour, salt and cumin. Cook one minute over medium heat. Stir in reserved juices and shredded meat. Cook for five minutes until thick. Cool. Scoop about two cups of mixture into freezer bags or containers. Freeze. Use within 6 months. Makes about 10 cups.
Chimichangas
5 large tortillas
Tomatoes, chopped
2 cups of shredded pork mix
Salsa
Vegetable oil for frying
Sour cream
Refried beans
Olives
Shredded Colby Jack cheese
Guacamole
Shredded lettuce
Warm tortillas in microwave about 1 minute. Heat meat mix in microwave. Heat oil in a deep skillet to 400 degrees. Spread refried beans on the lower third of each tortilla. Top with about 1/3 cup of meat mix. Sprinkle with cheese. Fold the bottom edge of tortillas up over the filling. Fold both sides toward the center and roll. Secure with a toothpick or tie with kitchen string. Fry two chimichangas at a time until golden and crisp, about 2 minutes. Drain on paper towels. Serve hot over a bed of lettuce. Garnish with salsa, tomatoes, olives, etc.
4 tbsp flour
3 tbsp vegetable shortening
3 tsp salt
1 large onion, chopped
1 tsp ground cumin
1 (4 oz) can chopped green chilies juice from roast
1 can (15 oz) green chili enchilada sauce
Place roast in crock pot and cook on high for 8 hours. Do not add salt or water. Drain meat, reserving juices. Cool meat and remove any bones. Shred with fork and set aside. Melt shortening in a large skillet. Add onions and chilies. Sauté 1 minute. Add green chili sauce, flour, salt and cumin. Cook one minute over medium heat. Stir in reserved juices and shredded meat. Cook for five minutes until thick. Cool. Scoop about two cups of mixture into freezer bags or containers. Freeze. Use within 6 months. Makes about 10 cups.
Chimichangas
5 large tortillas
Tomatoes, chopped
2 cups of shredded pork mix
Salsa
Vegetable oil for frying
Sour cream
Refried beans
Olives
Shredded Colby Jack cheese
Guacamole
Shredded lettuce
Warm tortillas in microwave about 1 minute. Heat meat mix in microwave. Heat oil in a deep skillet to 400 degrees. Spread refried beans on the lower third of each tortilla. Top with about 1/3 cup of meat mix. Sprinkle with cheese. Fold the bottom edge of tortillas up over the filling. Fold both sides toward the center and roll. Secure with a toothpick or tie with kitchen string. Fry two chimichangas at a time until golden and crisp, about 2 minutes. Drain on paper towels. Serve hot over a bed of lettuce. Garnish with salsa, tomatoes, olives, etc.
All in One Baked Chicken Dinner
Small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (16 oz.) frozen baby carrots, thawed, drained
1 can (16 oz.) whole berry cranberry sauce
1/4 cup Kraft Zesty Italian Dressing
1 pkg. Stove Top stuffing
Preheat oven to 350°F. Place chicken and carrots in 13x9-inch baking dish; top with combined cranberry sauce and dressing.
Prepare stuffing mix as directed on package, using 1 cup water and 2 Tbsp. margarine. Spoon over ingredients in baking dish.
Bake 50 to 55 minutes or until chicken is cooked through.
1 pkg. (16 oz.) frozen baby carrots, thawed, drained
1 can (16 oz.) whole berry cranberry sauce
1/4 cup Kraft Zesty Italian Dressing
1 pkg. Stove Top stuffing
Preheat oven to 350°F. Place chicken and carrots in 13x9-inch baking dish; top with combined cranberry sauce and dressing.
Prepare stuffing mix as directed on package, using 1 cup water and 2 Tbsp. margarine. Spoon over ingredients in baking dish.
Bake 50 to 55 minutes or until chicken is cooked through.
Chicken Nuggets
3 chicken breasts
5 tbsp. Melted margarine
3 tsp. Worcestershire sauce
¾ cup dried seasoned bread crumbs
½ cup grated parmesan cheese
Cut chicken into 1” pieces. Combine chicken, melted margarine, and Worcestershire sauce in a 1 quart bag to make a marinade. Combine the bread crumbs and parmesan cheese in a second quart bag. To prepare for serving, move the chicken pieces from marinade. Shake them in the bread-crumb bag to coat a few at a time. Preheat oven to 450. Arrange chicken on a greased cookie sheet. Bake for 7-9 minutes or until no longer pink in the center.
5 tbsp. Melted margarine
3 tsp. Worcestershire sauce
¾ cup dried seasoned bread crumbs
½ cup grated parmesan cheese
Cut chicken into 1” pieces. Combine chicken, melted margarine, and Worcestershire sauce in a 1 quart bag to make a marinade. Combine the bread crumbs and parmesan cheese in a second quart bag. To prepare for serving, move the chicken pieces from marinade. Shake them in the bread-crumb bag to coat a few at a time. Preheat oven to 450. Arrange chicken on a greased cookie sheet. Bake for 7-9 minutes or until no longer pink in the center.
Easy Stroganoff
1 lb. ground beef
1 large onion, sliced
1 can sliced mushrooms (or fresh)
1 clove garlic, minced
1 can cream of mushroom soup
1-16 oz. container sour cream
¼ c. butter
Salt and pepper to taste
In skillet, brown ground beef. Remove hamburger and saute the onion until soft. Add butter, garlic, soup and mushrooms. Stir until coated. Add sour cream and mix well. Salt and pepper to taste. Serve over rice or noodles.
1 large onion, sliced
1 can sliced mushrooms (or fresh)
1 clove garlic, minced
1 can cream of mushroom soup
1-16 oz. container sour cream
¼ c. butter
Salt and pepper to taste
In skillet, brown ground beef. Remove hamburger and saute the onion until soft. Add butter, garlic, soup and mushrooms. Stir until coated. Add sour cream and mix well. Salt and pepper to taste. Serve over rice or noodles.
Meatballs
4 lbs ground beef
½ cups finely chopped onion
2 cups bread crumbs
4 eggs, slightly beaten
2 tsp. Worcestershire sauce
2 Tbsp. cornstarch
1 Tbsp. salt
Combine all ingredients in a large bowl and mix well. Shape into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees for 12-15 minutes. Drain on paper towels. When cool, place in freezer bags and freeze. Use within 3 months. Makes about 100 meatballs.
Cocktail Meatballs
Frozen meatballs
12 oz. Chili sauce
12 oz. Grape jelly
Place meatballs, chili sauce, and jelly in sauce pan. Stir to coat meatballs well. Heat on medium until sauce is smooth.
Sweet and Sour Meatballs
1 Tbsp. Vegetable oil
1 20 oz. Can pineapple chunks (reserve juice)
3 Tbsp corn starch
1 Tbsp soy sauce
3 Tbsp vinegar
6 Tbsp water
½ cup brown sugar
20 frozen meatballs
1 large green pepper, sliced
Cooked rice
In a small skillet, combine oil and 1 cup reserved pineapple juice (add water if necessary to make 1 cup). In a small bowl combine corn starch, soy sauce, vinegar, water, and brown sugar. Stir into juice mixture and cook over medium heat until thick (about 5-7 minutes). Add meatballs, pineapple chunks, and green pepper. Simmer 20 minutes until heated through. Serve over rice.
½ cups finely chopped onion
2 cups bread crumbs
4 eggs, slightly beaten
2 tsp. Worcestershire sauce
2 Tbsp. cornstarch
1 Tbsp. salt
Combine all ingredients in a large bowl and mix well. Shape into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees for 12-15 minutes. Drain on paper towels. When cool, place in freezer bags and freeze. Use within 3 months. Makes about 100 meatballs.
Cocktail Meatballs
Frozen meatballs
12 oz. Chili sauce
12 oz. Grape jelly
Place meatballs, chili sauce, and jelly in sauce pan. Stir to coat meatballs well. Heat on medium until sauce is smooth.
Sweet and Sour Meatballs
1 Tbsp. Vegetable oil
1 20 oz. Can pineapple chunks (reserve juice)
3 Tbsp corn starch
1 Tbsp soy sauce
3 Tbsp vinegar
6 Tbsp water
½ cup brown sugar
20 frozen meatballs
1 large green pepper, sliced
Cooked rice
In a small skillet, combine oil and 1 cup reserved pineapple juice (add water if necessary to make 1 cup). In a small bowl combine corn starch, soy sauce, vinegar, water, and brown sugar. Stir into juice mixture and cook over medium heat until thick (about 5-7 minutes). Add meatballs, pineapple chunks, and green pepper. Simmer 20 minutes until heated through. Serve over rice.
Pasta Salad
1 box or bag or rigatoni noodles
1 lb bacon
½ red onion
3 stalks celery, chopped
1 pkg. Hidden Valley Buttermilk Ranch dressing mix
(prepare as directed on package)
1 8 oz bag shredded parmesan cheese
Cook the pasta according to directions. Rinse with cold water. Mix the dressing and pour over the noodles, bacon, celery and onion. Mix in cheese and refrigerate or serve immediately.
1 lb bacon
½ red onion
3 stalks celery, chopped
1 pkg. Hidden Valley Buttermilk Ranch dressing mix
(prepare as directed on package)
1 8 oz bag shredded parmesan cheese
Cook the pasta according to directions. Rinse with cold water. Mix the dressing and pour over the noodles, bacon, celery and onion. Mix in cheese and refrigerate or serve immediately.
Chicken Cashew Salad
3 chicken breasts, cooked and cubed
3 stalks celery, chopped
2 green onions, chopped
2 cups frozen peas
2 cups roasted, salted cashews
3 cups cooked rice
1 1/2 cups mayonnaise
2 tsp. lemon juice
Salt & pepper to taste
3 Tbsp curry powder (or more, if desired)
Mix together and chill until ready to serve. Can also be served warm.
3 stalks celery, chopped
2 green onions, chopped
2 cups frozen peas
2 cups roasted, salted cashews
3 cups cooked rice
1 1/2 cups mayonnaise
2 tsp. lemon juice
Salt & pepper to taste
3 Tbsp curry powder (or more, if desired)
Mix together and chill until ready to serve. Can also be served warm.
Thursday, May 15, 2008
Jake's Best Bread
2 packages active dry yeast
1 1/2 tsp salt
3 Tbs honey
3 Tbs oil
2 cups water
3/4 cup milk
6-8 cups of flour (start with 6)
Put all dry ingredients into a bowl. Put wet ingredients into a microwave-safe bowl and heat until liquid is too hot to touch. Pour liquids into dry ingredients. Knead with hands or mix with mixer 10-12 minutes. If dough is sticky, add flour sparingly. Let rise 45 minutes. Punch dough down. Divide into 2. Form dough into loaves and put into greased bread pans. Let rise 40 minutes. Bake at 350 degrees for 40 minutes.
1 1/2 tsp salt
3 Tbs honey
3 Tbs oil
2 cups water
3/4 cup milk
6-8 cups of flour (start with 6)
Put all dry ingredients into a bowl. Put wet ingredients into a microwave-safe bowl and heat until liquid is too hot to touch. Pour liquids into dry ingredients. Knead with hands or mix with mixer 10-12 minutes. If dough is sticky, add flour sparingly. Let rise 45 minutes. Punch dough down. Divide into 2. Form dough into loaves and put into greased bread pans. Let rise 40 minutes. Bake at 350 degrees for 40 minutes.
Brownies For a Crowd
2 1/2 cups butter
1 1/2 cups cocoa
4 cups sugar
8 eggs
4 tsp vanilla
3 1/2 cups flour
Melt butter in large saucepan. Add cocoa and take off heat. Stir in sugar, eggs, and vanilla. Stir in flour just until mixed. Pour into a 15x10x1" pan and bake at 425 degrees. Frost after brownies have cooled.
1 1/2 cups cocoa
4 cups sugar
8 eggs
4 tsp vanilla
3 1/2 cups flour
Melt butter in large saucepan. Add cocoa and take off heat. Stir in sugar, eggs, and vanilla. Stir in flour just until mixed. Pour into a 15x10x1" pan and bake at 425 degrees. Frost after brownies have cooled.
Oven-Fried Chicken
1 beaten egg
3 Tbs milk
1 cup finely crushed saltine crackers (about 28)
1 tsp dried thyme, crushed
1/2 tsp paprika
1/8 tsp pepper
2 pounds of chicken
2 Tbs butter, melted
Combine milk and egg in a small bowl. Mix all dry ingredients in a shallow dish. Dip chicken into egg mixture, then coat with crumb mixture. Arrange chicken in a greased 13x9 inch pan so that the chicken doesn't touch. Drizzle chicken with melted butter.
Bake at 375 degrees for 45-55 minutes.
3 Tbs milk
1 cup finely crushed saltine crackers (about 28)
1 tsp dried thyme, crushed
1/2 tsp paprika
1/8 tsp pepper
2 pounds of chicken
2 Tbs butter, melted
Combine milk and egg in a small bowl. Mix all dry ingredients in a shallow dish. Dip chicken into egg mixture, then coat with crumb mixture. Arrange chicken in a greased 13x9 inch pan so that the chicken doesn't touch. Drizzle chicken with melted butter.
Bake at 375 degrees for 45-55 minutes.
Christmas Cinnamon Jello
1 lg pkg. Cranberry Jello
2 C water
1 C Red Hots
Bring ingredients to a boil and whisk until red hots are dissolved. Remove from heat
Add 2 C Cold water --Stir
Put in a 9 x 13 pan and refrigerate (it will take longer to set-up)
Topping
1 small pkg. instant vanilla pudding
1 C milk
8 oz Cool whip
Mix pudding and milk and combine with cool whip. Spread on jello when ready to serve.
2 C water
1 C Red Hots
Bring ingredients to a boil and whisk until red hots are dissolved. Remove from heat
Add 2 C Cold water --Stir
Put in a 9 x 13 pan and refrigerate (it will take longer to set-up)
Topping
1 small pkg. instant vanilla pudding
1 C milk
8 oz Cool whip
Mix pudding and milk and combine with cool whip. Spread on jello when ready to serve.
Chicken Won-ton Salad
6 boneless, skinless chicken breasts--cut and cubed
Lettuce
Cauliflower (washed and cut into small pieces)
Broccoli (washed and cut into small pieces)
Won-ton skins--fry in frying pan and oil until brown.
Dressing
1/4 C white vinegar
1/4 C vegetable oil
1/4 C sugar
1 tsp. sesame seed
1 tsp. pepper
1 tsp. salt
1/2 tsp. accent
Combine lettuce, broccoli, and cauliflower into salad bowl. Mix dressing and shake well before pouring on the salad. Crush fried won-ton skins and serve.
Lettuce
Cauliflower (washed and cut into small pieces)
Broccoli (washed and cut into small pieces)
Won-ton skins--fry in frying pan and oil until brown.
Dressing
1/4 C white vinegar
1/4 C vegetable oil
1/4 C sugar
1 tsp. sesame seed
1 tsp. pepper
1 tsp. salt
1/2 tsp. accent
Combine lettuce, broccoli, and cauliflower into salad bowl. Mix dressing and shake well before pouring on the salad. Crush fried won-ton skins and serve.
Alfredo Sauce (Olive Garden)
1 Pint Heavy Whipping Cream
1 Cube Butter
2 TBS Cream Cheese
1/2 to 3/4 C Parmesan Cheese
1 tsp. Garlic Powder
In saucepan combine butter, cream cheese, and cream. Simmer until melted and mixed. Add Parmesan and garlic powder. Simmer 15-20 minutes on low.
Add salt and pepper to taste.
Serve over your favorite noodles.
1 Cube Butter
2 TBS Cream Cheese
1/2 to 3/4 C Parmesan Cheese
1 tsp. Garlic Powder
In saucepan combine butter, cream cheese, and cream. Simmer until melted and mixed. Add Parmesan and garlic powder. Simmer 15-20 minutes on low.
Add salt and pepper to taste.
Serve over your favorite noodles.
Easy Chocolate Chip Peanut Butter Bars
2 regular pkg of Chocolate Chip Cookie Dough
2 C Peanut Butter
1 1/2 C Powdered Sugar
2 TBS Vanilla
Press one package of cookie dough in a well greased 9 x 13 pan. Cook 3-4 minutes at 350.
Mix peanut butter, powdered sugar, and vanilla together and spoon onto cooked dough. (It doesn't have to cool.)
Crumble the last package of cookie dough over the peanut butter mixture.
Cook 18-20 minutes at 350.
2 C Peanut Butter
1 1/2 C Powdered Sugar
2 TBS Vanilla
Press one package of cookie dough in a well greased 9 x 13 pan. Cook 3-4 minutes at 350.
Mix peanut butter, powdered sugar, and vanilla together and spoon onto cooked dough. (It doesn't have to cool.)
Crumble the last package of cookie dough over the peanut butter mixture.
Cook 18-20 minutes at 350.
Chicken Salsa Soup
4 boneless, skinless chicken breasts
1 tsp. Garlic Powder
1 TBS Ground Cumin
1/2 tsp. Chipotle Chile Powder
6 Cups Chicken Broth
1 16oz. jar Mild or Med. Salsa
1 15 oz. can Corn (drained)
1 15 oz. can Black Beans (drained and rinsed)
1/4 C chopped Cilantro
Cook chicken breasts, then shred or cube. Put chicken, garlic, cumin, chile powder, chicken broth, salsa, corn, beans and half of the cilantro into crock pot. Simmer together until heated.
Serve with remaining cilantro, cheese, sour cream, lime and crushed tortilla chips.
Serves 8-10
1 tsp. Garlic Powder
1 TBS Ground Cumin
1/2 tsp. Chipotle Chile Powder
6 Cups Chicken Broth
1 16oz. jar Mild or Med. Salsa
1 15 oz. can Corn (drained)
1 15 oz. can Black Beans (drained and rinsed)
1/4 C chopped Cilantro
Cook chicken breasts, then shred or cube. Put chicken, garlic, cumin, chile powder, chicken broth, salsa, corn, beans and half of the cilantro into crock pot. Simmer together until heated.
Serve with remaining cilantro, cheese, sour cream, lime and crushed tortilla chips.
Serves 8-10
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