January 28th, 2012 by alice
Tags: Burgers, Mexican, Taco | 
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INGREDIENTS
- 1lblean ground beefor ground turkey
- 1/2envelopetaco seasoning
- 1canwhole green chilies, drained,rinsed,and patted dry
- 4sliceswhite cheddar cheeseor muenster cheese
DIRECTIONS
- Mix the ground meat and taco seasoning with your hands.
- Make 4 patties.
- Spray grill with nonstick cooking spray before igniting.
- Heat to medium, then put burgers on.
- Cook about 5 minutes per side, or until done.
- Place on chile and 1 slice of cheese on each burger, and cover until cheese is melted.
- Serve on buns with sour cream, salsa, lettuce and tomato, or preferred garnishes.
- You can make these on the stove as well, just cook them like you would a regular hamburger.
- Make sure to use some cooking spray though!
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January 28th, 2012 by alice
Tags: Bars, Katie | Print This Post
INGREDIENTS
-
Base
- 1boxdevil’s food cake mix
- 1/3cupbutter, soft
- 1egg
-
Filling
- 1cupseedless raspberry preserves
- 1 (8 ounce)packagecream cheese, soft
- 1 (12 ounce)bagwhite chocolate chips
-
Glaze
- 1/2cupsemi-sweet chocolate chips
- 2tablespoonsbutter
DIRECTIONS
- Oven@ 350 Combine base ingredients until crumbly.
- Press into an 11×15 pan.
- Bake 8 to 12 minutes until crust appears dry, but soft.
- Immediately spread raspberry preserves over warm crust.
- Melt white chocolate morsels in the microwave, stirring constantly until melted.
- Combine with soft cream cheese using a hand mixer.
- Spread over raspberry glaze.
- In the microwave melt the 2 tablespoons butter with the semi-sweet chocolate chips.
- Drizzle over cream cheese layer.
- Cool completely before cutting into bars.
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January 28th, 2012 by alice
Tags: Cheesy, Chowder, Corn, Tuna | Print This Post
INGREDIENTS
- 2-3mediumpotatoes, cut into quarters(peeled if you prefer, I leave peels on)
- 4cupsboiling water
- 2-3tablespoonsunsalted butteror margarine
- 3tablespoonsflour
- 2cupsmilk(I use no fat)
- 2 (6 ounce)canstuna in water, drained.
- 1cup whole kernelfrozen sweet corn, thawed
- thyme
- salt and pepper
- 1pinchwhite pepper
- 1cupcheddar cheese
DIRECTIONS
- Place the potato quarters in boiling water, and cook until soft.
- Drain reserving about 1 cup of the water.
- Taking a potato masher, gently mash in the water, the potatoes until they’re in small pieces, but not mashed.
- In separate saucepan, melt the butter.
- Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
- Pour milk over melted butter, and heat until hot.
- Add milk flour slurry and continue to cook until it begins to thicken slightly.
- Pour over potatoes.
- Add tuna and corn.
- Season with thyme, salt and pepper to taste, add small pinch of white pepper.
- If you like, you can use more, but it’s hotter than black so only a tiny amount is needed.
- Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
- Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
- My husband likes to add a bit of franks brand hot sauce.
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January 28th, 2012 by alice
Tags: Chalk, Homemade, Sidewalk | Print This Post
INGREDIENTS
- 1/3cup nontoxicplaster of paris
- 1tablespoonpaint powder
- 3tablespoonswater
DIRECTIONS
- form in 1 toilet paper tube or small sand toy molds.
- Mix 1/3 cup plaster of paris, 1 tbs.
- powdered paint and 3 tbs.
- water.
- Spoon mixture into empty toilet paper tube, sealing one end with duct tape.
- Allow 30 minutes to dry, then peel of tube.
- You also can pour this into small molds such as sand toy molds you get from the dollar store.
- These make great party favors for birthday parties or a beach parties.
- Young and old enjoy making these.
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January 28th, 2012 by alice
Tags: Caramel, Pecan, Rolls | Print This Post
INGREDIENTS
- 2cupsmilk
- 1/2cupwater
- 1/2cupsugar
- 1/2cupbutter
- 1/3cupcornmeal
- 2teaspoonssalt
- 7-7 1/2cupsall-purpose flour, divided
- 2 (1/4 ounce)packagesactive dry yeast
- 2eggs
-
TOPPING
- 2cups packedbrown sugar
- 1/2cupbutter
- 1/2cupmilk
- 1/2-1cup choppedpecans
-
FILLING
- 1/4cupbutter, softened
- 1/2cupsugar
- 2teaspoonsground cinnamon
DIRECTIONS
- FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
- Set aside to COOL to 120 to130 F.
- In a mixing bowl, combine 2 cups flour and yeast.
- Add cooled cornmeal mixture; beat on low until smooth.
- Add eggs and 1 cup of flour; mix for 1 minute.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
- Pour into TWO greased 13 x 9 x 2 inch baking pans.
- Sprinkle with pecans; set aside.
- Punch dough down; divide in half.
- Roll each into a 12 x 15 inch rectangle; spread with butter.
- Combine sugar and cinnamon; sprinkle over butter.
- Roll up dough from one long side; pinch seams and turn ends under.
- Cut each roll into 12 slices.
- Place 12 slices, cut side down, in each baking pan.
- Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- Bake at 375 F.
- for 20 to 25 minutes or until golden brown.
- Let cool 1 minute; invert onto a serving platter.
- Yield: 2 dozen.
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