Ingredients:
1 10 oz bag mini marshmallows (approx 6 cups)
1 12 ox pkg chocolate chips
5 tbsp butter
8 cups Golden Graham cereal (on e 12 oz box)
1 tsp vanilla
Directions:
Place package of chocolate chips in the freezer to chill. Spray a 9x13 baking pan, set aside.
Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired. Remove from heat and add cereal, stirring to coat. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining cup of marshmallows. Gently stir until evenly distributed. Press cereal mixture into prepared baking pan.
Monday, July 29, 2019
Texas Gold Bar
Crust: 1 box yellow cake mix
1 stick butter, softened
1 egg
1 cup chopped pecans
With steel blade, mix these ingredients in a food processor or kitchen aide to form a ball of dough. Spread in an ungreased jelly roll pan.
Filling: 8 oz cream cheese
3 eggs
3 1/2 cups powder sugar
Mix in food processor. Pour on top of crust. Back at 325 for 35-40 minutes, until golden and firm.
1 stick butter, softened
1 egg
1 cup chopped pecans
With steel blade, mix these ingredients in a food processor or kitchen aide to form a ball of dough. Spread in an ungreased jelly roll pan.
Filling: 8 oz cream cheese
3 eggs
3 1/2 cups powder sugar
Mix in food processor. Pour on top of crust. Back at 325 for 35-40 minutes, until golden and firm.
Death By Chocolate Bundt Cake
1 Devils Food cake mix
4 oz pkg instant chocolate pudding mix
16 oz sour cream
1 cup melted butter (2 sticks)
5 eggs
2 cups semi-sweet mini chocolate chips
Preheat oven to 350. Grease 10 " bundt pan. Stir together cake and pudding mix. Add in sour cream, butter and eggs. Beat until well combined. Mix in chocolate chips. Spoon into pan and bake for 50-60 minutes. Cool in pan for 10 minutes. Remove and cool completely. It is great as is or you can sprinkle powder sugar on top.
4 oz pkg instant chocolate pudding mix
16 oz sour cream
1 cup melted butter (2 sticks)
5 eggs
2 cups semi-sweet mini chocolate chips
Preheat oven to 350. Grease 10 " bundt pan. Stir together cake and pudding mix. Add in sour cream, butter and eggs. Beat until well combined. Mix in chocolate chips. Spoon into pan and bake for 50-60 minutes. Cool in pan for 10 minutes. Remove and cool completely. It is great as is or you can sprinkle powder sugar on top.
Tender New Potatoes
Baby new or bite size potatoes
butter
Tony Chacheres cajun seasoning or garlic powder or salt and pepper
water
1. Put rack in instant pot.
2. Add one cup of water.
3. Wash potatoes and add to instant pot on top of rack.
4. Manual cook for 8 minutes.
5. Quick release.
6. Drain water, add butter and season to taste.
butter
Tony Chacheres cajun seasoning or garlic powder or salt and pepper
water
1. Put rack in instant pot.
2. Add one cup of water.
3. Wash potatoes and add to instant pot on top of rack.
4. Manual cook for 8 minutes.
5. Quick release.
6. Drain water, add butter and season to taste.
Street Tacos (Chicken)
Chicken (trimmed)
La Costenā Green Salsa
Cumin
Combine ingredients in a instant pot. Seal and bring to pressure, cook for 30 minutes on manual. Release the pressure when beeps. Shred chicken with 2 forks. Serve on street taco tortillas (corn or flour) and garnish with cheese and cilantro.
La Costenā Green Salsa
Cumin
Combine ingredients in a instant pot. Seal and bring to pressure, cook for 30 minutes on manual. Release the pressure when beeps. Shred chicken with 2 forks. Serve on street taco tortillas (corn or flour) and garnish with cheese and cilantro.
Glass Candy
3 3/4 C sugar
1 1/2 C light corn syrup
1 C water
1 tsp (2 bottles) flavoring
Line a cookies sheet with tin foil, spray with Pam and sprinkle with powdered sugar.
Stir sugar, corn syrup and water over medium heat until sugar dissolves.
Boil without stirring until temp reaches 310 degrees.
Remove from heat and add flavoring.
Pour onto prepared cookie sheet.
Let cool.
Break into little pieces.
Store in air tight container.
1 1/2 C light corn syrup
1 C water
1 tsp (2 bottles) flavoring
Line a cookies sheet with tin foil, spray with Pam and sprinkle with powdered sugar.
Stir sugar, corn syrup and water over medium heat until sugar dissolves.
Boil without stirring until temp reaches 310 degrees.
Remove from heat and add flavoring.
Pour onto prepared cookie sheet.
Let cool.
Break into little pieces.
Store in air tight container.
Sausage Pinwheels
8 oz package cream cheese
1 lb breakfast sausage
1 package crescent rolls (or pastry sheets)
Crumble sausage and cook thoroughly in a pan. Drain fat from pan and allow sausage to cool. Combine cream cheese and sausage in a bowl and mix well.
Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls.
Spoon sausage and cream cheese mixture onto the dough, spreading all over.
Roll the dough lengthwise.
Wrap in parchment paper (or press 'n seal) and refrigerate at least 20 minutes, or throw it in the freezer if you are in a hurry. You could also make it the night before and leave in the fridge overnight, or freeze until ready to use. The main thing is to get the roll firm enough to slice easily.
Cut slices to about 1/2 inch and place on cookie sheet.
Bake at 375 degrees for about 13-15 minutes or until they are golden on top.
1 lb breakfast sausage
1 package crescent rolls (or pastry sheets)
Crumble sausage and cook thoroughly in a pan. Drain fat from pan and allow sausage to cool. Combine cream cheese and sausage in a bowl and mix well.
Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls.
Spoon sausage and cream cheese mixture onto the dough, spreading all over.
Roll the dough lengthwise.
Wrap in parchment paper (or press 'n seal) and refrigerate at least 20 minutes, or throw it in the freezer if you are in a hurry. You could also make it the night before and leave in the fridge overnight, or freeze until ready to use. The main thing is to get the roll firm enough to slice easily.
Cut slices to about 1/2 inch and place on cookie sheet.
Bake at 375 degrees for about 13-15 minutes or until they are golden on top.
Baked Potato Soup
Ingredients:
2 Tbsp butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14 oz can chicken broth
4 medium baking potatoes (baked)
2 C grated cheddar cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon (cooked and crumbled), divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. Is usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Directions:
Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds util fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/2 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining toppings.
2 Tbsp butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14 oz can chicken broth
4 medium baking potatoes (baked)
2 C grated cheddar cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon (cooked and crumbled), divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. Is usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Directions:
Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds util fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/2 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining toppings.
Dill Pasta Salad
Ingredients:
1 cup Mayo
1 cup Milk
1 tsp salt
1 tsp pepper
1 tsp Mrs Dash
1-2 tsp Dill Weed
1 16 oz pkg noodle
1 green pepper, chopped
5-6 green onions chopped
5-6 celery stocks, chopped
1/2 jar dill relish
2 cups shredded cheese
Directions:
Cook noodles according to package, drain and rinse with cold water to cool.
Mix together mayo, milk, salt, pepper, Mrs. Dash and dill weed and let sit while noodles cook.
Add all ingredients together, poor sauce over top.
Refrigerate till cool.
1 cup Mayo
1 cup Milk
1 tsp salt
1 tsp pepper
1 tsp Mrs Dash
1-2 tsp Dill Weed
1 16 oz pkg noodle
1 green pepper, chopped
5-6 green onions chopped
5-6 celery stocks, chopped
1/2 jar dill relish
2 cups shredded cheese
Directions:
Cook noodles according to package, drain and rinse with cold water to cool.
Mix together mayo, milk, salt, pepper, Mrs. Dash and dill weed and let sit while noodles cook.
Add all ingredients together, poor sauce over top.
Refrigerate till cool.
Emily Bell Mashed Potatoes
Ingredients:
12 potatoes (1 large pot full)
8 oz cream cheese
1/2 cup butter
1/2 cup milk
1/2 cup cheddar cheese
1-2 garlic cloves minced (or 1 tsp garlic powder)
1 tsp salt
1/2 tsp pepper
Directions:
Peel, dice and boil potatoes till soft.
Drain and return to pot.
Mash potatoes.
Add cream cheese, butter, milk, cheddar cheese, garlic, salt and pepper. Mix together until cheese and butter are melted.
(this is an estimate, depending on how many potatoes you are cooking and what you like, you can add more to taste or consistency)
12 potatoes (1 large pot full)
8 oz cream cheese
1/2 cup butter
1/2 cup milk
1/2 cup cheddar cheese
1-2 garlic cloves minced (or 1 tsp garlic powder)
1 tsp salt
1/2 tsp pepper
Directions:
Peel, dice and boil potatoes till soft.
Drain and return to pot.
Mash potatoes.
Add cream cheese, butter, milk, cheddar cheese, garlic, salt and pepper. Mix together until cheese and butter are melted.
(this is an estimate, depending on how many potatoes you are cooking and what you like, you can add more to taste or consistency)
Garlic Green Beans
Ingredients:
Fresh French style green beans
Garlic Bulb
Course Sea Salt
2 TBSP olive oil or butter (or a little of each)
Directions:
Snap ends off beans
Bring pot of water to a boil
Add beans
Boil for just 4 minutes
Drain beans and place in an ice bath until cold
Melt butter
Sauté green beans
Press a couple fresh garlic onto them
Sprinkle with salt right before serving (garlic and salt to taste)
Fresh French style green beans
Garlic Bulb
Course Sea Salt
2 TBSP olive oil or butter (or a little of each)
Directions:
Snap ends off beans
Bring pot of water to a boil
Add beans
Boil for just 4 minutes
Drain beans and place in an ice bath until cold
Melt butter
Sauté green beans
Press a couple fresh garlic onto them
Sprinkle with salt right before serving (garlic and salt to taste)
Corn Nachos
Ingredients:
8 oz cream cheese (softened)
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn (or to taste)
1 bag scoop tortilla chips
Directions:
Mix together cream cheese and egg until well blended.
Add cheese and mix.
Add corn and mix just until evenly mixed.
Place chips in a single layer on a cookie sheet (may need a second one).
Spoon 1 tsp of mixture onto each chip.
Bake at 350 for 20 min.
Serve warm.
8 oz cream cheese (softened)
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn (or to taste)
1 bag scoop tortilla chips
Directions:
Mix together cream cheese and egg until well blended.
Add cheese and mix.
Add corn and mix just until evenly mixed.
Place chips in a single layer on a cookie sheet (may need a second one).
Spoon 1 tsp of mixture onto each chip.
Bake at 350 for 20 min.
Serve warm.
Sunday, July 28, 2019
Frank's RedHot Buffalo Chicken Dip
Ingredients:
2 cups shredded cooked chicken
8 oz pkg cream cheese (softened)
1/2 cup Frank's RedHot Sauce
1/2 cup ranch dressing
Directions:
Mix all ingredients together.
Spoon into a glass pie plate or 8x8 glass baking dish.
Bake at 350 for 20 min.
Serve with tortilla chips or vegetables.
2 cups shredded cooked chicken
8 oz pkg cream cheese (softened)
1/2 cup Frank's RedHot Sauce
1/2 cup ranch dressing
Directions:
Mix all ingredients together.
Spoon into a glass pie plate or 8x8 glass baking dish.
Bake at 350 for 20 min.
Serve with tortilla chips or vegetables.
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