July 10th, 2006 by alice
Tags: Cheeseball
INGREDIENTS
- 2 (8 ounce)packagescream cheese(softened)
- 1 (4 ounce)cancrushed pineapple(drained)
- 2tablespoons finely choppedgreen peppers
- 1tablespoon finely choppedonions
- 1teaspoon loweryseasoning salt
- choppednuts
DIRECTIONS
- Mix all ingredients very well.
- Chill mixture for about 20 min.
- Then form into 2 balls and roll into chopped nuts, and serve.
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July 10th, 2006 by alice
Tags: Soup, Southwestern, Vegetable
INGREDIENTS
- 1can dicedRotel tomatoes
- 1canchicken broth
- 3cupswater
- 1canwhole kernel corn, drained
- 1cancut green beans, drained
- 1canpinto beans, drained
- 1 (4 ounce)can choppedgreen chilies
- 1packagetaco seasoning mix
- 1 (6 ounce)packagecorn tortillas, cut into small stips
- 1cup shreddedcheddar cheese
DIRECTIONS
- Combine the vegetables, water and taco seasoning mix into a 4 qt pot and mix well.
- Bring to a boil then simmer for 30 minutes.
- Then add tortilla strips and stir well, bring back to a boil, then lower heat a little and cook for another 10 minutes.
- The tortillas will break up and the soup will thicken.
- Add cheese and mix well.
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July 10th, 2006 by alice
Tags: Chicken, Crunch
INGREDIENTS
- 4cups dicedcooked chicken
- 1 (3 ounce)canchow mein noodles
- 1/4cup choppedonions
- 1cup choppedcelery
- 2canscream of mushroom soup
- 1/2cupchicken broth
- 1/2cupmilk
- 1cansliced water chestnuts
- 1/3cuptoasted almonds
DIRECTIONS
- Blend broth, milk and soup together in a greased 2 quart casserole.
- Fold in chicken, water chestnuts, chow mein noodles, celery and onions.
- Mix well.
- Top with almonds and bake at 325 for 40 minutes.
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July 10th, 2006 by alice
Tags: Buffalo, Chicken, Dip
INGREDIENTS
- 2cupscooked chicken, diced or shredded(Canned Chicken breast works well too)
- 4ouncesred hot sauce(or to taste)
- 3/4cup choppedcelery
- 8ouncescream cheese
- 1/2cupranch dressing
- shreddedcheddar cheese
- tortilla chipsor crackersor rawvegetables(for dipping)
DIRECTIONS
- Cream the cheese and ranch dressing.
- Add celery.
- Set aside.
- In skillet, saute hot sauce and chicken.
- Stir chicken mixture into cream cheese mixture.
- Spoon into a 9 inch pie plate and cover with cheddar cheese.
- Bake at 350 for 30- 35 minutes.
- Serve warm with tortilla chips, crackers, or cut up raw veggies.
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July 10th, 2006 by alice
Tags: Bananas, Buttered, Pecans, Potato, Puree, Sweet
INGREDIENTS
- 6lbssweet potatoes(about 6)
- 2 ripebananas, skins on
- 2ouncesunsalted butter, softened
- 1/2cupmaple syrup
- 2tablespoonsground cinnamon
- 2teaspoonspumpkin pie spice
- 1/2teaspoonsalt
- 1lbpecans
- 1/2cupunsalted butter
- 1tablespoonsalt
- 2tablespoonsbrown sugar
DIRECTIONS
- Preheat oven to 425 Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
- Roast the bananas, with the skins on, for the last 15 minutes of cooking time.
- When cool enough to handle, peel the potatoes and bananas and transfer to a food processor.
- Pulse until the potatoes are chunky.
- Add the butter and maple syrup, puree until smooth.
- Add the cinnamon,pumpkin pie spice and salt; puree to combine.
- Transfer to a shallow baking pan and smooth out the surface with a spatula.
- In a skillet, cook the pecans in butter over low heat and sprinkle with salt.
- Saute until well-coated, stirring occasionally, for about 5 minutes.
- Transfer the pecans to paper towels to drain.
- Arrange pecans on top of puree and sprinkle with brown sugar.
- Bake at 300 until heated through, about 20 minutes.
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