Tuesday, October 28, 2008

Sandwich Ring

Recipe from The Pampered Chef

2 packages Crescent Roll Dough - (8 oz. each)
1 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
1 cup Monterey Jack Cheese - shredded
1 cup Mayonnaise - (not Miracle Whip)
2 tablespoons Dijon Mustard
1 T. Dried Parsley OR 2 T. Fresh Parsley - chopped
1 1/2 tablespoons Green Onions - finely chopped
2 medium Roma Tomatoes - or other small tomatoes
1 medium Red or Yellow Bell Pepper
2 cups Lettuce - shredded

Preheat oven to 375F. In a medium bowl, mix mayonnaise, mustard, parsley and onion. Set aside. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture and mix well. Set aside. Open and unroll crescent roll dough, and separate into triangles. Arrange triangles in a circle on a round baking stone (or a greased pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan). Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in places. Slice Roma tomatoes into enough wedges to place one wedge in each open slit around the ring. Bake for 20-25 minutes or until golden brown. Remove from oven, and sprinkle with remaining shredded cheese. Set aside. Remove top from bell pepper, and clean out seeds and filaments which are inside. Wash and dry pepper with a paper towel. If needed, slice thin pieces from bottom of pepper to allow it to stand up like a cup or bowl, without wobbling. Fill pepper with mayonnaise mixture, and place in center of sandwich ring, then fill in the space between the pepper and the sandwich ring with the shredded lettuce. Serve in wedges with the mayonnaise dip. This is a great appetizer, or as an accompaniment with a soup or salad.

Friday, October 24, 2008

Spinach Artichoke Dip

Frozen chopped spinach -1 box ( 10 ounce)
Artichoke hearts. - 1 can( 14 ounce)
Freshly ground black pepper - 1/2 tsp
Garlic cloves - 2
Mayonnaise - 1/2 cup
Sour cream - 1/2 cup
Freshly grated Parmesan cheese - 1 cup
Grated pepper jack cheese - 1 cup

Preheat the oven to 350◦ F. Grease a glass baking dish with nonstick spray. Squeeze all excess liquid from spinach. Put it in a food processor with sour cream, mayonnaise,Parmesan, garlic and pepper . Process until just blended but still slightly lumpy. Drain the artichoke hearts and add to the food prosessor . pulse to form a chunky mixture.put this mixture in to the baking dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve it hot with tortilla chips and toasted bread.

Sour Cream Sugar Cookes

Recipe from Minico High School foods teacher, Mrs. Edgar

1 cup shortening
1 cup sour cream
2 cups sugar
3 eggs
2 teaspoons vanilla

Mix the above ingredients well and gradually add following ingredients:

2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 1/2-6 1/2 cups flour

Mix until a rather stiff dough forms. Roll out about 1/4 inch thick. Cut with cookie cutter and bake 8-10 minutes at 375 degrees.

4 ounces cream cheese
1 cube margarine
1/2 teaspoon vanilla
4 cups powdered sugar

Mix well and frost cookies. Color frosting if wanted.

Wednesday, October 22, 2008


I feel like I am featuring Amanda's recipes at my home this week! Who wouldn't?!!! They are so yummy!!!
Recipe from Amanda Hepworth

1 c warm water
1 Tbsp yeast
1 heaping tsp sugar
1 tsp salt
2 Tbsp olive oil
2 sprinklings Italian Seasoning
2 sprinklings garlic powder
2 1/2 to 3 c flour
McCormick Pizza Seasoning Italian Blend
8 oz can tomato sauce
mozzarella cheese
sliced olives

Place yeast and sugar in warm water and let dissolve until foamy. Add salt, olive oil, and seasonings; stir. Next add flour and allow to mix with dough hook (or knead) until a ball. Lightly oil bowl, turn dough to coat, and cover. Place in a warm place to rise.

When dough is done rising, roll out onto a pizza stone. Fold under edges and crimp like a pie crust. Spread tomato sauce over dough and sprinkle with pizza seasoning (more or less depending on how spicy you like). Top with pepperoni and mozzarella (I also sprinkle with parmesan and cheddar). Bake at 375 for 20-25 minutes. Top with olives and enjoy!

Monday, October 20, 2008

Potato Chip Chicken

2-4 cups potato chips
2-4 chicken breasts
1/4 cup butter
Lowry's Garlic Salt

Dip thawed chicken breast in butter and coat breast with crunched up potato chips. Place aon baking sheet and sprinkle with seasoning. Bake at 375 for about 40 minutes or whenever chicken is done.

Crunch up a few cups of potato chips.

White Rolls

Recipe from Jessica Warren
These rolls have a bit of wheat flour in them.

5 cups hot water
2/3 cup oil
2/3 cup honey
2 Tablespoons salt
3 Tablespoons instant yeast
13-15 cups flour or until dough doesn't stick on edge of mixer

Mix and let rise twice. Cut dough with fingers, form, and place on greased cookie sheet. Bake on 375 degrees for 15-20 minutes. Butter top if wanted.

Potato Soup

Recipe from Amanda Hepworth

1 carrot, cut up
1 stock celery, cut up
some dried onion
4-6 slices bacon
olive oil
minced garlic
2 med-lg potatoes
3 c chicken broth
1/2 to 2/3 c milk
cornstarch and water to thicken
cheddar cheese

Cook the bacon and break into small pieces. Reserve some bacon grease (add olive oil if more grease is needed) and saute onion, garlic, celery, and carrot for 3-4 minutes. Add chicken broth, cut up potatoes, and milk to saute mixture; bring to a boil. Cook 10-15 minutes or until potatoes are tender. Take some of the potatoes out and mash, return to mixture. Mix cornstarch and cold water, add to thicken to desired consistency. Finally, finish with a dash of pepper and cheddar cheese to taste.

Wednesday, October 15, 2008

Green Tomato Salsa Verde

Recipe from "The Pantry Panel"

3 green tomatoes
4 ounces diced green chiles, canned
1 medium sweet onion, chopped
1/4 cup lime juice
salt and pepper, to taste
1/2 cup chopped cilantro

Peel and seed green tomatoes. Place green tomatoes in a pot, and cover with water. Bring to a boil, and cook about 15 minutes until the tomatoes turn light green. Drain well. Place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Notes: If you are lazy and the salsa is for family consumption, you can try making it without peeling the tomatoes first. The peels were bothersome in the frozen salsa, but I don't notice it in the canned.

Easy on the blender pulse button. This recipe is easy to overblend.

You don't have to be super scientific with the ingredient amounts. It still tastes good.

You can use fresh green chiles instead of canned. I just haven't figured out how to peel green chiles quickly (when I tried the heat-them-in-the-oven-in-a-paper-bag idea, I couldn't get it to work), and I haven't grown a lot of them before, and the cans are cheap at case lot sales.

Canning note: I researched this heavily last fall to try to figure out some canning guidelines. Everything I read said that green tomatoes are more acidic than ripe tomatoes. That fact, plus the lime juice in this recipe, makes me confident to follow the canning instructions for regular red tomato salsa when canning this recipe of salsa verde.

Monday, October 13, 2008

Cake Mix Cobler

2 (16 oz.) cans peach slices w/juice
1 pkg. yellow cake mix
1 stick butter
1 c. nuts, chopped (optional)

Lay peaches and juice in bottom of a baking dish. Sprinkle dry cake mix on top of peaches. Dot with the butter. Sprinkle pecans or other type of nuts on top. Bake at 350 degrees for 45 minutes or until cobbler is golden. Serve warm with ice cream.

Friday, October 10, 2008

Upside Down Strawberry Shortcake

Recipe from Taste of Home Magazine

A slice of strawberry shortcake is always tempting, but this one is even more so with a surprising fruit layer on the bottom.

1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Fresh strawberries and whipped cream
Sprinkle marshmallows evenly into a greased 13 by 9 by 2-inch baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, cream shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

Yield: 12-16 servings.

Pudding Cake

Recipe from Casey Jackson

1 box yellow cake mix
1 large package chocolate pudding
1/2-3/4 can sweetened condensed milk
2 cups powdered sugar

Cook cake mix as directed. When cake is done, removed from oven and poke several holes on top with end of a wooden spoon. Pour sweetened condensed milk over entire cake. Make pudding a little before cake is done so it can set up a bit, and add 2 cups powdered sugar to it. Pour on cake after milk. Refrigerate for a few hours and serve!

Monday, October 6, 2008

Hamburger Soup

Recipe from Emerson 2nd Cookbook

Brown 1 pound hamburger.

1 can tomato soup, seasoned with onion salt
1/4 cup celery
4 carrots, sliced
1/4 cup rice, instant and uncooked
4 cups water
2 chopped onions
3 potatoes, cut in small chunks (small potatoes)
2 teaspoons salt

Bring to a boil and simmer until rice and vegetables are cooked (about 25 minutes. Stir occasionally while cooking.

Wednesday, October 1, 2008

Plantation Supper

Recipe from Cindy Gillette

1 pound browned ground beef
1/2 cups chopped onion
3/4 cups milk (+ more if too dry)
1 cup cream of mushroom soup
1 1/2 teaspoon salt
dash of pepper
8 ounces cream cheese, softened
1 can corn, drained
8 ounces cooked macaroni (about 3 cups uncooked)

Brown beef and onion in frying pan. Add other ingredients and put in a casserole dish. Bake at 350 degrees for 30-40 minutes.

Taco Soup

Recipe from Emerson 2nd Ward Cookbook

1 pound hamburger
1/2 large onion, chopped
2 cans kidney beans
1 can corn
1 large can tomatoes, cut up
8 ounce can tomato sauce
1 package taco mix
1 can olives, chopped

Brown hamburger and onion. Drain. Add kidney beans, corn, tomatoes, tomato sauce, taco mix, and olives (add all the juices from all the cans). Simmer until hot and flavors are blended. Serve. This tastes great when topped with grated cheese, sour cream and crushed Doritos on top.

Vanilla Texas Sheet Cake

Recipe from Vanessa Harper

2 1/4 cups flour
2 cubes margarine
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup water
1/2 cup sour cream
1 teaspoon baking soda
1 tablespoon vanilla

Melt margarine and water. Add flour, sugar, salt and soda. Beat until smooth, add eggs and sour cream, continue beating until well mixed. Add vanilla. Pour into large 1/2 inch sheet cake pan. Bake at 375 degrees for 20-25 minutes.

1 cup margarine
1 cup walnuts
1/8 teaspoon salt
1/2 cup canned milk
1 teaspoon vanilla
5-6 cups powdered sugar

Boil milk and margarine. Add remaining ingredients, except nuts and beat until smooth. Spread on warm cake. Sprinkle chopped nuts on top.