Friday, December 16, 2016

Cherry Cheesecake


       Ingredients
Directions
      1 cup graham cracker crumbs
Preheat oven to 375°F.  In a medium bowl, toss graham cracker crumbs, brown sugar, and butter together.  Press mixture into bottom of a 9-inch spring form pan.  Cook for 10 minutes.
      ¼ cup brown sugar, firmly packed
      ¼ cup butter, melted
      1 cup graham cracker crumbs


Filling

 Ingredients
Directions
Mix powdered sugar, milk, and cream cheese together in a small bowl until smooth and creamy.  Spread over pie crust.  Sprinkle pecans over cream cheese mixture.  Refrigerate for 30 minutes.

Top with Cool Whip and cherry pie filling




















      1-8 oz. pkg. cream cheese, softened
      1 cup powdered sugar, heaping
      2 tbsp. milk
      ½ tsp. vanilla extract
      1 cup pecans, chopped

Saturday, December 10, 2016

Nan's Trash

CHEX PARTY MIX
Ingredients
½ cup butter, melted
3 tbsp. Worcestershire sauce
1½ tsp. seasoning salt
1 tsp. garlic powder
¾ tsp. onion powder
1/4  tsp. cayenne pepper
4 cups Corn Chex cereal
3 cups Wheat Chex cereal
cups Rice Chex cereal
1 cup mixed nuts
2 cup pretzels
1 cup garlic bagel chips

Directions
Preheat oven to 250°F.  Combine butter, Worcestershire sauce, and seasonings in a small bowl.  Set aside.

Mix cereals, nuts, pretzels, and bagel chips in large baking pan.  Pour butter mixture over cereal mixture and toss to coat.  Bake for one hour, turning every 15 minutes.  Serve in a bowl or store in plastic resealable bag until ready to serve.

YIELD:  30 servings

Thursday, December 3, 2015

Easy Lemon Cookies


·         1 (18.25 ounce) package lemon cake mix
·         2 eggs
·         1/3 cup vegetable oil
·         1 teaspoon lemon extract
·         1/3 cup confectioners' sugar for decoration
Directions
1.      Preheat oven to 375 degrees F (190 degrees C).
2.      Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Roll teaspoonfuls of dough into balls.  Drop into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3.      Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Monday, November 23, 2015

Carrot Souffle

Ingredients
2 lb. carrots, peeled and chopped
½ cup butter, melted
1 cup sugar
3 tbsp. all-purpose flour
1 tsp. baking powder
1 tbsp. vanilla extract
Dash of nutmeg
Dash of cinnamon
3 eggs, beaten
Powdered sugar

Directions
Preheat oven to 350°F.  In large pot, bring lightly salted water to a boil.  Add carrots and cook until tender, about 15 minutes.  Drain carrots and place in large mixing bowl.

Mash carrots.  Add melted butter, sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon, and eggs.  Using a wire whisk, blend well.  Pour into 1-½ qt. baking dish.  Sprinkle with powdered sugar.  Bake for 30 minutes.

Friday, September 6, 2013

Zucchini Pizza Casserole

4 cups shredded zucchini (about 5 small zucchini's)
1/2 tsp. salt
2 eggs
2 tbsp. parmesan cheese
2 oz. cheese (I used mozzarella and cheddar)
1 tsp. italian seasoning
1 lb. ground beef
2 oz. pepperoni, chopped
1 medium onion, chopped
2 cups spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.

Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

Thursday, July 25, 2013

Chuy's Jalapeno Dip

Ingredients:

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Directions:

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped.
Add lime juice, sour cream and ranch mix.
Pulse until thoroughly combined.
Add milk, a tablespoon at a time, until you reach the desired thickness.
Pour into serving bowl and enjoy!

Wednesday, March 20, 2013

Loaded Cauliflower and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")
bag of frozen cauliflower --
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cauliflower and stir to coat. Carefully scoop the cauliflower into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. steam cauliflower--add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the cauliflower is fully cooked, lower the oven temperature to 400 degrees. Top the cooked cauliflower with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.