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Dakota Corn - Clw92260
1 can corn
1 can creamed corn
1 stick melted butter
8 ounces sour cream
1 pkg jiffy corn muffin mix
1 egg
Mix all together,grease and put in dish and bake about 30 mins on 350. Watch closley and may stir if edges are browning
more,if gets a little dry add a little milk. This is the best corn, I could eat the whole dish!!!!!
Toffee Carmel Dip -Clw92260
1 8 ounce cream cheese
3/4 cup brown sugar
1 tsp vanilla
1/2 cup heath bits
Mix and use as a apple dip! So good!
Chocolate Carmel Apples
Melt 1 bag carmels with 2T crisco.
Dip your apples on stick
roll in any type of crushed nuts
Melt 1 bag choc. chips with 2 T crisco
Pour over the top of the carmeled apples and then you may sprinkle more nuts,sprinkles ete
Grandma Averil's Apple Crust -CL-Crzykat1
4 cups sliced apples
sprinkle with one tsp cinnamon 1/4 cup water
Mix Together:
3/4 cup sifted flour
1 cup sugar
1/2 cup margarine
sprinkle mixture over apples in a 10x6x2 size pan
double the recipe for 9x 13 size pan
cook at 350 for 40 minutes.
HERSHEY'S BEST BROWNIES-CL-Crzykat1
1 cup (2 sticks) butter or margarine
2 cups Sugar
2
teaspoons Vanilla extract
4 eggs
3/4 cup Hershey's Cocoa
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon
salt
1 cup chopped nuts (optional)
Heat oven to 350. Grease a 13x9x2 pan. Microwave butter on
HIGH for 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa,
flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into prepared pans.
Bake 30 to 35 mintes or until brownies being to pull away from sides. Cool completely. About 36 brownies.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup milk
3
cups powdered sugar
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar
and mile beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla. Makes
about 2 cups.
I add more powdered sugar to make it a little thicker.
Ice Cream Sandwich Dessert - CL-Crzykat1
Line a 9 x 13 with ice cream sandwiches cover with cool whip.
hot fudge and carmel, 1 cup of nutes. Then
cover that with more cool whip.
Freeze and Serve.
Liz’s
Orange Cake - CL-Lcni
1 yellow or orange
cake mix
1 small can mandarin
oranges w/ juice
4 eggs
½ C oil
Mix all above as
directed on cake mix package. Pour into large rectangle cake pan. Bake as directed on cake package or until done.
Frosting:
15 oz. Crushed pineapple,
untrained
12 oz Cool whip,
thawed
1 large package
vanilla instant pudding mix
Mix pineapple and
pudding until blended. Fold in cool whip.
Frost cooled cake and refrigerate until well chilled. Overnight is best.
Mexican
Chicken Casserole - CL-Lcni
2 cooked chicken
breasts, cut up or any cooked chicken will do.
2 cans cream of
Chicken soup, healthy request soups work well too
¾ C milk
1 ½ C shredded cheese,
½ C reserved for top
1- 7 oz can chopped
Ortega chilis with juice
6-8 corn tortillas
Mix everything but
the tortillas. Layer mixture with tortillas. You may have to tear tortillas to
get them to fit your casserole dish. End with soup mixture and top with reserved cheese.
Bake at 350, uncovered, until bubbly, about 30-40 min.
Oatmeal
Cookies - CL-Lcni
1 C Vegetable Oil
1 C Brown Sugar,
packed
½ C Sugar
2 Eggs
1 tsp. Vanilla
1 ½ C Flour
1 tsp. Baking Soda
1 ½ tsp. Cinnamon
½ tsp salt, if desired
3 C Oatmeal, uncooked. (Any kind will do but I like the Old fashioned kind)
1 C Raisins
½ Nuts if desired
Mix Oil, eggs, sugars,
spices until well blended. Mix in flour until blended. Add oats, raisins and nuts. Drop by tablespoonfuls onto an ungreased or parchment lined cookie sheet.
Bake in preheated
oven for 10-12 min. Cool on racks. Sore
in airtight container. These stay soft and chewy until they are gone.
Pumpkin
Bread - CL-Lcni
2 C. Sugar
2 ½ C. Flour
2 tsp. Baking Soda
½ tsp. Salt
1 tsp Cinnamon
½ tsp. Cloves
½ C. Salad Oil
2C. Cooked or canned
pumpkin
½ C. Chopped nuts
½ C. Raisins
Mix together sugar,
flour, soda, salt and spices. Add oil, pumpkin, nuts and raisins. Beat until smooth. Pour into 2 greased and floured loaf pans. Bake at 350 for 1 hour. Cool on rack.
Raspberry
Salad - CL-Lcni
1 Head Red Leaf
Lettuce
1 Bunch green onions,
chopped
4 oz. Sliced Almonds
(honey roasted are best, but roasted do well too)
1 C. Fresh Raspberries
Dressing:
1/3 C. Vegetable
Oil
1/4C Red wine vinegar
¼ C Sugar
Salt and pepper
to taste
Wash and break lettuce
into bit sized pieces. Mix in onions, almonds and raspberries. Mix dressing and pour over salad just before serving.
Susan’s Meatballs - CL-Lcni
1 pound ground beef
1 small onion, chopped
fine
1 egg
1 small potato grated
(about 1/3 C)
Salt and pepper
to taste
Mix all above and
make into meatballs. Small ones for appetizers or larger ones for meal sized. Bake on a foil lined baking pan at 450 for 15 for large meatballs and 8-10 min for
smaller ones.
Sauce
1/3 C. Brown sugar
8 oz Tomato sauce
3T Lemon juice
½ C Red wine (Apple
juice will work too.)
1-2 cloves Garlic,
finely chopped or 1/8 tsp garlic powder
Combine all above
and bring to a simmer. Simmer until sauce thickens. Add meatballs, with any pan juices. Serve.
Hot
Artichoke Dip - CL-Lcni
2-6 oz jars marinated
artichoke heats, drained and coarsely chopped
1-10 oz package
frozen chopped spinach, thawed and drained well
1 clove garlic,
pressed
½ C sour cream
½ C Mayo
¾ C grated Parmesan
cheese, fresh is best.
Preheat oven to
375. Mix all ingredients. Bake until hot about 15-20 min. Serve with sourdough bread.
Marsala
Chicken - CL-Lcni
4 Boneless, skinless
chicken breasts
¾ C. Flour
½ T. Ground marjoram
Salt and pepper
to taste
¾ C. Chicken Broth
¾ C. Marsala wine,
the sweet kind
1 C. Sliced Mushrooms
½ Chopped Onion
Chopped garlic to
your taste. I usually use 3-4 cloves
Corn starch
8 oz cooked noodles
Pound each chicken
breast until thin, then cut into bite sized pieces. In a bag combine flour, marjoram,
salt and pepper and shake well. Add the chicken pieces and shake off excess flour. Melt some butter, olive oil or veg. Oil in a skillet and saute the garlic, onion and
mushrooms. Remove and saute the chicken pieces until no longer pink inside. It doesn’t take very long. Put
the vegetable mixture back into the skillet. Add the chicken broth and wine and
mix well. Bring to a simmer and let it reduce some, about 8-10 min. If the sauce is too thick add some cornstarch mixed with a little water, wine or broth. Serve over noodles, if desired.
Stuffed Green Peppers - Zerlina
1 cup brown rice
2 cups water
9 medium green sweet peppers
3 Morning Star Grillers, crumbled
3 tomatoes, diced
1 medium onion, diced
2 Tbs. olive oil
1/2 tsp. dried basil
Salt and pepper to taste
Cook brown rice in water and set aside. Cut tops off peppers, remove seeds, and parboil pepper shell
for 10 minutes, then set aside. Chop the tops of the peppers and sauté with the tomatoes, onions, and crumbled Grillers in
a skillet with oil. Add basil, salt, and pepper. After this mixture has cooked, add the rice and stir to mix well. Fill each
pepper with the rice mixture, top with bread crumbs or tomato sauce, put in a greased baking dish, and broil until crumbs
are golden.
Vegetable Casserole - Zerlina
1 Can of French Cut Green Beans
1 Can of Shoepeg White Corn
1 Can of Cream of Chicken
1/4 C Shredded Cheddar Cheese
1 C Sour Cream
1 Tablespoon chopped onions
1 Tablespoon chopped green peppers
Crushed Crackers
Pour all ingredients, except for the crackers, into a bowl and mix together. Put in a casserole dish. Top
with crushed crackers. Bake in the oven for 30 minutes at 350 degrees.
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