November 17th, 2007 by alice
Tags: Butchs, Eggs
INGREDIENTS
- 4eggs, beaten
- 2cupshash browns, fresh or frozen hash browns
- 1cupcelery
- 1cupcheese, grated, your choice
- onions, to taste
- 1tablespoonbutter
- salt, to taste
- pepper, to taste
DIRECTIONS
- Saute the onions and celery in the butter on medium heat.
- Add the hashbrowns and cook until lightly browned.
- Pour the eggs over the mixture and cook until done.
- Sprinkle cheese when mixture is nearing the end.
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November 17th, 2007 by alice
Tags: Beans, Crock, Pot, Rice, Savory
INGREDIENTS
- 1 1/4cupsdried red beansor dried red kidney beans, soaked drained and rinsed
- 1largeonion, chopped(1 cup)
- 3/4cup slicedcelery
- 2garlic cloves, minced
- 1/2vegetable bouillon cube
- 1teaspoondried basil, crushed
- 1bay leaf
- 1 1/4cupswater
- 1 1/4cupsbrown rice
- 1 (14 1/2 ounce)canstewed tomatoes, do not drain
- 1 (4 ounce)can dicedgreen chili peppers, drained
- 3dasheshot pepper sauce
DIRECTIONS
- Combine beans, onion, celery, garlic, bouillon, basil, and bay leaf in crock pot. Pour water over all.
- Cover and cook on LOW for 9 to 10 hours or on HIGH setting for 4 to 5 hours.
- Cook brown rice according to package directions; keep warm.
- Remove bay leaf from bean mixture; discard.
- Stir undrained stewed tomatoes, chili peppers, and hot pepper sauce into cooked beans.
- Cook 30 minutes more.
- Serve bean mixture over hot cooked rice.
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November 17th, 2007 by alice
Tags: Cosmo, Mexican
INGREDIENTS
- 1ouncefresh lime juice
- 1teaspoonsugar
- 1 1/2ouncestequila
- 1ouncetriple sec
- 1ouncecranberry juice
DIRECTIONS
- Place all in a shaker with ice and shake well.
- Dip rim into cranberry juice then sugar.
- Pour into the glass and garnish with an lime slice.
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November 17th, 2007 by alice
Tags: Cookies, Miracle, Whip
INGREDIENTS
- 1cupMiracle Whip
- 1cupbrown sugar
- 2tablespoonsvanilla
- 1cupwhite sugar
- 2eggs
- 2teaspoonsbaking soda
- 4cupsflour
- 1cupraisins (optional)
DIRECTIONS
- Heat oven to 350 degrees.
- Place all ingredients in large mixing bowl and mix well.
- Drop by heapingteaspoonfuls on baking sheets and bake 10 minutes.Cool on baking sheets 2 minutes and move to wire racks to cool.
- Store in airtight container.
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November 17th, 2007 by alice
Tags: Chocolate, Fat, Fluffy, Free, Frosting
INGREDIENTS
- 1 (8 ounce)containerfrozen fat-free whipped topping(completely thawed)
- 1 (3 1/2 ounce)sugar-free instant chocolate pudding mix
- 3/4cupskim milk
- 2tablespoonsskim milk
- 1tablespoonskim milk powder
- 1 1/2teaspoonsvanilla
DIRECTIONS
- In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
- Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
- Using a spatula mix in the thawed Cool Whip topping until completely blended.
- Spread over cake.
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