Saturday, October 29, 2011

Rice Krispy Balls

Marshmellows
Carmel (melted in microwave as on package)
Rice Krispies
sticks (popcycle or lollypop)

Place marshmellow on stick - cover with melted carmel - cover with Rice Krispies.  You don't need to put them on sticks they can be just a ball.  Yummy treat.
Cheese Ball Pumpkin

2 pkg of cream cheese
1 cup of cheese (any flavor shredded)
1 pkg of ranch dressing
gold fish crackers (or any gold crackers) smashed up (crushed)

Form into pumpkins, roll pumpkins in crushed gold fish crackers and add green pepper for stem.

Eat with crackers or bread.

Enjoy

Wednesday, April 21, 2010

Sunday, September 6, 2009

Texas Sheet Cake

2 Cups Sugar 2 Cubes Butter
2 Cups Flour 1 Cup Water
½ tsp. Salt 4 Tablespoons Cocoa
½ Cup Sour Cream 1 tsp. Soda
2 Eggs

I mix this cake using the microwave. Regular mixing instructions are below. Recommend baking in 10 ½ x 15 ½ “ dish/pan sprayed with Pam (or you can grease and lightly flour pan) I prefer baking it in a Pyrex or Corning Ware dish because I serve it from the dish.

MICROWAVE Mixing Directions:
Takes approximately 3 minutes
Combine water, cocoa, and butter/margarine in large glass bowl (I stir water and cocoa to mix a little before microwaving).
Cook for 1 minute on High - stir well - cook for another minute - stir again
Back in microwave for another minute or until it starts to boil (bubble) around edges.
Add all the dry ingredients, except the baking soda; stir well
Add sour cream, eggs and baking soda - stir well and then pour into baking dish/pan
Bake at 350 degrees for glass dish – approximate 25 minutes or 375 degrees for metal pan – 20-25 minutes.

Cool cake for about 15 minutes and then spread with frosting listed below.

Conventional mixing instructions:
In large bowl combine sugar, flour and salt. In small heavy pan, bring butter, water and cocoa to boil. Take from heat and add immediately to dry ingredients. Add sour cream, eggs and soda. Mix until well blended. Pour into greased and lightly floured 10 ½ x 15 ½ pan. Bake @ 375 for 20-25 minutes.


COCOA BUTTER-NUT FROSTING – spread on warm cake

1 Cube Butter/Margarine 1 Box Powdered Sugar (or more)
4 Tablespoons Cocoa 1 Cup Chopped nuts
6 Tablespoons Milk (2% works ok) 1 Teaspoon Vanilla
Miniature Marshmallows - optional

Boil milk, butter, cocoa until bubbly. Mix in sugar-mix well-then add vanilla and nuts.
Beat until smooth. Spread over warm cake (should have cooled about 15 minutes)

Microwave Frosting (much easier)
In glass mixing bowl, microwave milk, cocoa, margarine for about 30 seconds - add sugar and stir to mix - cook on high for 1 minute and then stir really well. The frosting will be thin - if it looks “really” thin, I add more powdered sugar. NOTE: The lumps disappear when you put it back in the microwave for about 45 seconds and then beat well. Add vanilla-stir; then add nuts. Frosting will thicken after adding nuts so be ready to spread on cake.

Marshmallows - I usually put them directly on the cake (half) as soon as it comes out of the oven since I do half nuts and half marshmallows. Pour a little frosting over the marshmallows and spread around with spoon. Then add nuts to rest of frosting. If you want marshmallows throughout the frosting, add after mixing in the nuts and vanilla and then spread on warm cake.

Thanks Glenda

Wednesday, September 2, 2009

Jody's Muffins

2 eggs
1 cup sugar
1/2 cup oil
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 - 2 cups berries

Combine dry ingredients (except sugar) and set aside. In mixing bowl beat the eggs, gradually add sugar and then slowly pour in oil, add vanilla. Alternately add sour cream and dry ingredients. Fold in berries. Bake at 400 for 25 - 30 minutes. Makes approximately 18 muffins.

(When I made mine 25 to 30 mins was way to long. Check your ovens.)
Thanks Kelly

Monday, July 20, 2009

Joann's Tortilla Soup

TORTILLA SOUP
serves 6
from: Joann Griesser
8 small onions, peeled and halved
8 ripe medium tomatoes
4 Tablespoons olive oil
--------------------------
2 corn tortillas
4 cloves garlic minced
2 jalapeno chilies, stemmed seeded, and minced
1 Tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons ground cumin
---------------------------
7 cups chicken broth, preferably homemade
2 cups beef broth, preferably homemade
3 Tablespoons fresh lime juice
Salt to taste
-------------------------------
4 corn tortillas
2 Tablespoons vegetable oil
5 Tablespoons finely grated Parmesan or Pecorino Romano cheese
2 boneless, skinless chicken breasts, poached, cooled and cut into julienne strips
1 ripe avacado, diced and tossed with a little lime juice to prevent discoloration
Cilantro leaves (fresh coriander)
1. Preheat the broiler.
2. Rub the onions and tomatoes with 2 Tblsp of the olive oil & place in a single
layer in a 12 x 9-inch roasting pan (do not use foil-will use again).* Broil the
veggies - 4 inches from the heat (use middle shelf), turning frequently until
charred all over, 20 to 25 minutes. Puree the vegetables with accumulated
pan juices in a food processor and set aside.
3. Heat the remaining 2 Tblsp olive oil in a stockpot over medium-high heat.
Tear 2 tortillas into small pieces and saute them in the oil along with the garlic
and jalapenos just until softened, 3 to 4 minutes. Stir in the chili powder,
oregano, and cumin; cook 1 minute more.
4. Add the chicken and beef broths to the pot and bring just to a boil. Stir in the
reserved tomato-onion puree and the lime juice. Season to taste with salt.
Simmer uncovered, stirring occasionally, 30 minutes.
5. Preheat the oven to 375 degresss F.
6. Meanwhile, cut 4 more tortillas into 1/4 to 1/2 - inch wide strips. *Place in the
same pan used for roasting the tomatoes and onions and toss with the
vegetable oil to lightly coat. Bake the tortilla strips until lightly brown and crisped,
about 10 minutes. Toss with the grated Parmesan and return to the
oven 2 to 3 minutes more, just to lightly bake and melt the cheese. Set aside
to cool.
7. Strain the broth through a sieve, pushing hard against the vegetables with the
back of a spoon to extract all the juices and flavor. Laddle the hot broth into
soup bowls and garnish each serving with a generous amount of chicken,
avacado, cilantro, and baked tortilla chip strips. Serve at once. You can also
serve with shredded cheese and white corn.


Thanks Joann