January 2012
S M T W T F S
« Dec    
1234567
891011121314
15161718192021
22232425262728
293031  

Search



Tags

Mexican Taco Burgers Recipe

January 28th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beefor ground turkey
  2. 1/2envelopetaco seasoning
  3. 1canwhole green chilies, drained,rinsed,and patted dry
  4. 4sliceswhite cheddar cheeseor muenster cheese

DIRECTIONS

  1. Mix the ground meat and taco seasoning with your hands.
  2. Make 4 patties.
  3. Spray grill with nonstick cooking spray before igniting.
  4. Heat to medium, then put burgers on.
  5. Cook about 5 minutes per side, or until done.
  6. Place on chile and 1 slice of cheese on each burger, and cover until cheese is melted.
  7. Serve on buns with sour cream, salsa, lettuce and tomato, or preferred garnishes.
  8. You can make these on the stove as well, just cook them like you would a regular hamburger.
  9. Make sure to use some cooking spray though!

Posted in Recipes | No Comments »

Katie Bars Recipe

January 28th, 2012 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Base

  2. 1boxdevil’s food cake mix
  3. 1/3cupbutter, soft
  4. 1egg
  5. Filling

  6. 1cupseedless raspberry preserves
  7. 1 (8 ounce)packagecream cheese, soft
  8. 1 (12 ounce)bagwhite chocolate chips
  9. Glaze

  10. 1/2cupsemi-sweet chocolate chips
  11. 2tablespoonsbutter

DIRECTIONS

  1. Oven@ 350 Combine base ingredients until crumbly.
  2. Press into an 11×15 pan.
  3. Bake 8 to 12 minutes until crust appears dry, but soft.
  4. Immediately spread raspberry preserves over warm crust.
  5. Melt white chocolate morsels in the microwave, stirring constantly until melted.
  6. Combine with soft cream cheese using a hand mixer.
  7. Spread over raspberry glaze.
  8. In the microwave melt the 2 tablespoons butter with the semi-sweet chocolate chips.
  9. Drizzle over cream cheese layer.
  10. Cool completely before cutting into bars.

Posted in Recipes | No Comments »

tuna corn cheesy chowder Recipe

January 28th, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2-3mediumpotatoes, cut into quarters(peeled if you prefer, I leave peels on)
  2. 4cupsboiling water
  3. 2-3tablespoonsunsalted butteror margarine
  4. 3tablespoonsflour
  5. 2cupsmilk(I use no fat)
  6. 2 (6 ounce)canstuna in water, drained.
  7. 1cup whole kernelfrozen sweet corn, thawed
  8. thyme
  9. salt and pepper
  10. 1pinchwhite pepper
  11. 1cupcheddar cheese

DIRECTIONS

  1. Place the potato quarters in boiling water, and cook until soft.
  2. Drain reserving about 1 cup of the water.
  3. Taking a potato masher, gently mash in the water, the potatoes until they’re in small pieces, but not mashed.
  4. In separate saucepan, melt the butter.
  5. Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
  6. Pour milk over melted butter, and heat until hot.
  7. Add milk flour slurry and continue to cook until it begins to thicken slightly.
  8. Pour over potatoes.
  9. Add tuna and corn.
  10. Season with thyme, salt and pepper to taste, add small pinch of white pepper.
  11. If you like, you can use more, but it’s hotter than black so only a tiny amount is needed.
  12. Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
  13. Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
  14. My husband likes to add a bit of franks brand hot sauce.

Posted in Recipes | No Comments »

Homemade Sidewalk Chalk Recipe

January 28th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cup nontoxicplaster of paris
  2. 1tablespoonpaint powder
  3. 3tablespoonswater

DIRECTIONS

  1. form in 1 toilet paper tube or small sand toy molds.
  2. Mix 1/3 cup plaster of paris, 1 tbs.
  3. powdered paint and 3 tbs.
  4. water.
  5. Spoon mixture into empty toilet paper tube, sealing one end with duct tape.
  6. Allow 30 minutes to dry, then peel of tube.
  7. You also can pour this into small molds such as sand toy molds you get from the dollar store.
  8. These make great party favors for birthday parties or a beach parties.
  9. Young and old enjoy making these.

Posted in Recipes | No Comments »

Caramel Pecan Rolls Recipe

January 28th, 2012 by alice  Tags: , , | Print This Post Print This Post

Caramel Pecan Rolls Recipe

INGREDIENTS

  1. 2cupsmilk
  2. 1/2cupwater
  3. 1/2cupsugar
  4. 1/2cupbutter
  5. 1/3cupcornmeal
  6. 2teaspoonssalt
  7. 7-7 1/2cupsall-purpose flour, divided
  8. 2 (1/4 ounce)packagesactive dry yeast
  9. 2eggs
  10. TOPPING

  11. 2cups packedbrown sugar
  12. 1/2cupbutter
  13. 1/2cupmilk
  14. 1/2-1cup choppedpecans
  15. FILLING

  16. 1/4cupbutter, softened
  17. 1/2cupsugar
  18. 2teaspoonsground cinnamon

DIRECTIONS

  1. FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
  2. Set aside to COOL to 120 to130 F.
  3. In a mixing bowl, combine 2 cups flour and yeast.
  4. Add cooled cornmeal mixture; beat on low until smooth.
  5. Add eggs and 1 cup of flour; mix for 1 minute.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
  8. Place in a greased bowl, turning once to grease top.
  9. Cover and let rise in a warm place until doubled, about 1 hour.
  10. FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
  11. Pour into TWO greased 13 x 9 x 2 inch baking pans.
  12. Sprinkle with pecans; set aside.
  13. Punch dough down; divide in half.
  14. Roll each into a 12 x 15 inch rectangle; spread with butter.
  15. Combine sugar and cinnamon; sprinkle over butter.
  16. Roll up dough from one long side; pinch seams and turn ends under.
  17. Cut each roll into 12 slices.
  18. Place 12 slices, cut side down, in each baking pan.
  19. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  20. Bake at 375 F.
  21. for 20 to 25 minutes or until golden brown.
  22. Let cool 1 minute; invert onto a serving platter.
  23. Yield: 2 dozen.

Posted in Recipes | No Comments »

« Previous Entries