These 3 recipes are Staples in our home for parties!
Cream Cheese, Sausage, Rotel Dip - Man-Food!
1 pound bulk sausage (I like snow creek, a local brand but Jimmy Dean or whatever you like best works) browned and grease drained
2 8oz packages of cream cheese
1 can Rotel diced tomatoes with green chiles
Brown sausage. Drain grease. Stir in Cream cheese and rotel. Serve warm with Fritos or Tortilla chips of your choice.
Cream Cheese and Corn Dip - The recipe is given below. I adapt and don't always add all the butter it calls for! Just soften the cream cheese (defrost setting on the microwave) and add the corn and peppers (or leave out the peppers if you like).
2 boxes of Cream Cheese
2 cans of whole corn, drained
1/2 jar jalapenos, drained
1 stick of butter, melted
Frito Scoopers or another corn-style chip
Preheat oven to 350.
Mix all ingredients together.
Bake until bubbly.
Serve with Frito Scoopers
Black Bean, Corn Salsa
2 cans black beans (drained and rinsed)
2 cans Rotel with lime and cilantro
2 cans shoepeg corn (sometimes I use frozen or just regular corn, drain)
1/2 c. Newmans Own Olive Oil and Vinegar Dressing
Salt and Pepper to taste
Mix together (preferably a few hours ahead...chill) and serve with chips. You can play around with the proportions! It's a great recipe, and super easy. It lasts in the refrigerator for a while too (if there is any left).
Tuesday, November 1, 2011
Cinnamon Rolls
This cinnamon roll recipe came from a good friend. She and her husband were in AZ this summer and had to be evacuated from where they were visiting due to the Wallow Fire. This recipe was served to them at the home of some people they stayed with during the evacuation. These rival the Pioneer Woman's recipe (although some in my family think PW's rolls with Honer's frosting is the perfect combo)!
Recipe By: Honers
Ingredients:
Rolls
3 sticks country crock margarine, (I'm a butter personbut this works best)
3 Tbsp. yeast
3 c. hot water
1 teaspoon salt
1 cup sugar
4 eggs room temp. , beaten well
12 cups flour
Frosting
2 sticks of butter melted
1 bag of powdered sugar
2 teaspoons vanilla
Directions:
1. Dissolve yeast in hot water, melt margarine, mix all ingredients. add six cups of flour,mix with whisk. now add 5 more cups, stir with large wooden spoon.
2. Pour dough onto floured counter knead into it last cup of flour. knead for 15 min. put into greased bowl. Let rise till doubled. about 30-40 min.
3. Punch down dough, split into two ball. roll one out about 20 in. sprinkle cinnamon and sugar. roll, cut with string into 12 rolls put on greased pan. (I put melted butter on before the cinnamon and sugar KC)
4. Same with second ball. Cover let rise till doubled. Bake 350 for 30 - 40 min. until golden brown.
Recipe By: Honers
Ingredients:
Rolls
3 sticks country crock margarine, (I'm a butter personbut this works best)
3 Tbsp. yeast
3 c. hot water
1 teaspoon salt
1 cup sugar
4 eggs room temp. , beaten well
12 cups flour
Frosting
2 sticks of butter melted
1 bag of powdered sugar
2 teaspoons vanilla
Directions:
1. Dissolve yeast in hot water, melt margarine, mix all ingredients. add six cups of flour,mix with whisk. now add 5 more cups, stir with large wooden spoon.
2. Pour dough onto floured counter knead into it last cup of flour. knead for 15 min. put into greased bowl. Let rise till doubled. about 30-40 min.
3. Punch down dough, split into two ball. roll one out about 20 in. sprinkle cinnamon and sugar. roll, cut with string into 12 rolls put on greased pan. (I put melted butter on before the cinnamon and sugar KC)
4. Same with second ball. Cover let rise till doubled. Bake 350 for 30 - 40 min. until golden brown.
Romaine and Noodle Salad
1 head Nappa Cabbage, sliced thin
1 head romaine lettuce, sliced thin
1 red pepper, diced
4 green onions
2 pkg. chicken ramen noodles
1/2 c. almonds, slivered
1/3 c. sesame seeds
3 Tbsp. butter, melted
Dressing:
1 c. oil
1/3 c. red wine vinegar
2/3 c. sugar
1 tsp. salt
1/4 tsp garlic powder
1/4 tsp. pepper
Combine noodles in butter, saute. Add seeds and almonds and packet of seasoning. Remove from heat and cool.
Mix dressing right before serving. Pour over lettuce, cabbage, pepper, onion and noodle mixture. Toss Well.
1 head romaine lettuce, sliced thin
1 red pepper, diced
4 green onions
2 pkg. chicken ramen noodles
1/2 c. almonds, slivered
1/3 c. sesame seeds
3 Tbsp. butter, melted
Dressing:
1 c. oil
1/3 c. red wine vinegar
2/3 c. sugar
1 tsp. salt
1/4 tsp garlic powder
1/4 tsp. pepper
Combine noodles in butter, saute. Add seeds and almonds and packet of seasoning. Remove from heat and cool.
Mix dressing right before serving. Pour over lettuce, cabbage, pepper, onion and noodle mixture. Toss Well.
Sarah Salad
I used to think that this was called "Sarah's Salad." A popular salad on Sundays in the Campbell home.
2 c. head lettuce
2 c. romaine lettuce
2 c. curly lettuce
6 Tbsp. mayonnaise
1 med red onion
1 c. julienne sliced swiss cheese
6 slices bacon (cooked crisp and cut into 1 in strips)
1 1/2 c. thawed frozen peas
Layer lettuce, onion, bacon, cheese and mayo (dotted). Repeat. Sprinkle with sugar (over each layer).
2 c. head lettuce
2 c. romaine lettuce
2 c. curly lettuce
6 Tbsp. mayonnaise
1 med red onion
1 c. julienne sliced swiss cheese
6 slices bacon (cooked crisp and cut into 1 in strips)
1 1/2 c. thawed frozen peas
Layer lettuce, onion, bacon, cheese and mayo (dotted). Repeat. Sprinkle with sugar (over each layer).
California Rolls
Say GOODBYE to Pillsbury Crescent Rolls...A recipe from Mrs. Gary Bill in Starr, S.C.
California Rolls (makes 24 rolls)
Ingredients
1 cup milk, warmed
1/2 cup sugar
1 pkg active dry yeast (2 1/2 tsp)
1/2 cup margarine (1 stick), melted & cooled
1 tsp salt
2 eggs, room temperature, beaten
4 - 5 cups all purpose flour
Heat milk in saucepan until very warm, but not hot.
Pour into medium sized mixing bowl and stir in sugar.
Sprinkle yeast over top and let stand 15 minutes.
Meanwhile melt margarine in saucepan. Let stand until cool.
Beat eggs and add salt. Combine margarine, eggs, and salt with yeast mixture in mixing bowl.
Stir in flour, 1 cup at a time. Dough will be sticky.
Add enough extra flour until dough can be handled with buttered hands.
Shape into ball and return to mixing bowl.
Butter top and cover with waxed paper (or plastic wrap).
Let stand at room temperature overnight (or 8 - 10 hours).
Divide dough into 3 equal portions.
With rolling pin, roll out each portion into a circle (like a pie crust), and cut into 8 pie shaped wedges.
Roll each wedge with a rolling pin (keeping the triangular shape) and coat lightly with margarine, rubbing it on with your fingers.
Starting with the wide end, roll up.
Rub a little margarine on top and place on greased cookie sheet, not too close together.
Let rise 3-8 hours. Bake at 350 for 7 - 10 min.
Note: These are perfect for Sunday dinner. I mix mine up before I go to bed on Saturday night, shape them on Sunday morning before going to church, and bake them as soon as we get in from church. Fresh, hot rolls! :)
California Rolls (makes 24 rolls)
Ingredients
1 cup milk, warmed
1/2 cup sugar
1 pkg active dry yeast (2 1/2 tsp)
1/2 cup margarine (1 stick), melted & cooled
1 tsp salt
2 eggs, room temperature, beaten
4 - 5 cups all purpose flour
Heat milk in saucepan until very warm, but not hot.
Pour into medium sized mixing bowl and stir in sugar.
Sprinkle yeast over top and let stand 15 minutes.
Meanwhile melt margarine in saucepan. Let stand until cool.
Beat eggs and add salt. Combine margarine, eggs, and salt with yeast mixture in mixing bowl.
Stir in flour, 1 cup at a time. Dough will be sticky.
Add enough extra flour until dough can be handled with buttered hands.
Shape into ball and return to mixing bowl.
Butter top and cover with waxed paper (or plastic wrap).
Let stand at room temperature overnight (or 8 - 10 hours).
Divide dough into 3 equal portions.
With rolling pin, roll out each portion into a circle (like a pie crust), and cut into 8 pie shaped wedges.
Roll each wedge with a rolling pin (keeping the triangular shape) and coat lightly with margarine, rubbing it on with your fingers.
Starting with the wide end, roll up.
Rub a little margarine on top and place on greased cookie sheet, not too close together.
Let rise 3-8 hours. Bake at 350 for 7 - 10 min.
Note: These are perfect for Sunday dinner. I mix mine up before I go to bed on Saturday night, shape them on Sunday morning before going to church, and bake them as soon as we get in from church. Fresh, hot rolls! :)
Mrs. Ely's Cherry Cola Salad
We enjoyed this jello salad at the home of some friends when we were on the road a month ago.
2 small packages cherry jello (not sugar-free)
1 can cherry pie filling
1/2 cup sugar
2/3 cup water
12 oz. can of cola
1 large can crushed pineapple, drained
Combine jello, cherry pie filling, sugar, and water in saucepan.
Bring to a boil, and let cool til just warm (not hot).
Add can of cola and stir.
Pour into 1 large serving dish (2 quart) or 2 medium serving dishes (1 quart each).
Let chill until partially set.
Add large can of drained crushed pineapple and stir til blended in.
Return to refrigerator and chill til set.
Note: If you are planning to make it into2 one quart dishes, divide your pineapple into two equal portions.
2 small packages cherry jello (not sugar-free)
1 can cherry pie filling
1/2 cup sugar
2/3 cup water
12 oz. can of cola
1 large can crushed pineapple, drained
Combine jello, cherry pie filling, sugar, and water in saucepan.
Bring to a boil, and let cool til just warm (not hot).
Add can of cola and stir.
Pour into 1 large serving dish (2 quart) or 2 medium serving dishes (1 quart each).
Let chill until partially set.
Add large can of drained crushed pineapple and stir til blended in.
Return to refrigerator and chill til set.
Note: If you are planning to make it into2 one quart dishes, divide your pineapple into two equal portions.
Old-Fashioned Beef Stew
from http://www.texascooking.com/recipes/beef_stew.htm
This was my first experiement in my Dutch Oven...Not the quickest recipe but definitely tasty! Perfect for a snowy day!
2 pounds beef stew meat
2 tablespoons vegetable oil
3 cups water
1 teaspoon Worcestershire sauce
1 medium onion, sliced
1 tablespoon salt
1 clove garlic, peeled
1 or 2 bay leaves
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
dash of ground allspice or ground cloves
6 medium carrots, scraped and quartered
5 medium potatoes, peeled and quartered
1 pound pearl onions, peeled
1/4 cup water
2 tablespoons all-purpose flour
Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally.
Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender.
Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven.
Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.
This was my first experiement in my Dutch Oven...Not the quickest recipe but definitely tasty! Perfect for a snowy day!
2 pounds beef stew meat
2 tablespoons vegetable oil
3 cups water
1 teaspoon Worcestershire sauce
1 medium onion, sliced
1 tablespoon salt
1 clove garlic, peeled
1 or 2 bay leaves
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
dash of ground allspice or ground cloves
6 medium carrots, scraped and quartered
5 medium potatoes, peeled and quartered
1 pound pearl onions, peeled
1/4 cup water
2 tablespoons all-purpose flour
Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally.
Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender.
Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven.
Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.
"Berg" Chicken
When I was in college, I had the opportunity to eat a meal at the home of our dean of students, Dr. Berg. This recipe is one that they "figured out" trying to copy something they had eaten at a local restaurant. Thus we have assigned the name, "Berg Chicken" to it. This is a crowd pleaser and is absolutely delicious. Not only does it taste great, but the finished product looks great on a plate. Serve with a fresh salad, variety of grilled vegetables and rolls for a wonderful meal!
Ingredients
1/3 c water
1/3 c cider vinegar
1/3 canola oil
1 Tbsp salt
1 Tbsp Worcestershire sauce
3-5 # chicken breasts (boneless, skinless)
Monterrey Jack Cheese
Green Onion, Chopped
Roma Tomato (2), chopped
Marinate chicken in water, vinegar, oil, salt and Worcestershire sauce for 1-24 hours.
Grill chicken until done.
Cover with 1 slice cheese.
Top with onions and tomatoes.
Ingredients
1/3 c water
1/3 c cider vinegar
1/3 canola oil
1 Tbsp salt
1 Tbsp Worcestershire sauce
3-5 # chicken breasts (boneless, skinless)
Monterrey Jack Cheese
Green Onion, Chopped
Roma Tomato (2), chopped
Marinate chicken in water, vinegar, oil, salt and Worcestershire sauce for 1-24 hours.
Grill chicken until done.
Cover with 1 slice cheese.
Top with onions and tomatoes.
Laura Bush's Cowboy Cookies
Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon.
Makes about 36
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.
NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Makes about 36
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.
NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Grammie's Veggie Soup
With Fall in the air and Winter just around the corner, there is never a more perfect time for Soup, and lots of it. Here is my favorite vegetable soup...so much is it my favorite, that Grammie makes it often when we go to visit. I wish that was able to be more frequently, but since we are a little farther away than we used to be, I just have to make my own...This recipe is very simple and extremely yummy!!
Ingredients:
3-4 RED potatoes (palm sized), cubed
1 medium onion, chopped
2 cans butter beans (or 4 cups frozen)
2 cans okra (or 4 cups frozen)
2 cans cream-style corn
2 cans whole corn
1 can tomato sauce
water
salt
sugar
worcestershire sauce
Combine the ingredients above in a large pot and cover with water. Cook until potatoes are tender. Season to taste with salt, sugar and worcestershire sauce.
Can add chopped tomatoes if you have tomato lovers in your house. We have one tomato lover, so I usually opt to leave those out.
Ingredients:
3-4 RED potatoes (palm sized), cubed
1 medium onion, chopped
2 cans butter beans (or 4 cups frozen)
2 cans okra (or 4 cups frozen)
2 cans cream-style corn
2 cans whole corn
1 can tomato sauce
water
salt
sugar
worcestershire sauce
Combine the ingredients above in a large pot and cover with water. Cook until potatoes are tender. Season to taste with salt, sugar and worcestershire sauce.
Can add chopped tomatoes if you have tomato lovers in your house. We have one tomato lover, so I usually opt to leave those out.
Thursday, January 6, 2011
Easy Enchiladas
Ingredients: corn tortillas, chicken, sour cream, HERDEZ green salsa and cheese
Step 1: De-bone a rotisserie chicken
Step 2: Dip each corn tortilla in hot oil (enough to make soft, if you leave it in there too long it will get crispy), fill with chicken and roll. Caution: your fingers will get very, very hot. Place in pyrex dish.
Step 3: Mix sour cream (approx. 8 oz) with one can of the green salsa (7 oz.) taste and make sure it’s not too spicy (if it is add more sour cream).
Step 4: Pour mixture over rolled tortillas and cover with cheese (I use the shredded Mexican blend).
Step 5: Bake at 350 until cheese is melted (about 20 min).
Step 1: De-bone a rotisserie chicken
Step 2: Dip each corn tortilla in hot oil (enough to make soft, if you leave it in there too long it will get crispy), fill with chicken and roll. Caution: your fingers will get very, very hot. Place in pyrex dish.
Step 3: Mix sour cream (approx. 8 oz) with one can of the green salsa (7 oz.) taste and make sure it’s not too spicy (if it is add more sour cream).
Step 4: Pour mixture over rolled tortillas and cover with cheese (I use the shredded Mexican blend).
Step 5: Bake at 350 until cheese is melted (about 20 min).
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