Monday, June 30, 2008
Recipe from Cindy Gillette
1 cup flour
1 cup pecans, finely chopped
1 cube butter/margarine
Cut butter into flour with a fork and then add nuts. Press into the bottom of a lightly greased 13x9 pan. Bake at 350 degrees for 10 minutes. Cool completely.
16 ounces Philadelphia cream cheese (softened)
2 cups powdered sugar
2 cups Cool Whip
Mix ingredients with an electric mixer. Spread over cooled crust.
1 small package instant pudding, any flavor
1 small package instant vanilla pudding
3 cups cold milk
Mix well. Allow to thicken. Fold in 2 cups cool whip. Layer over cream cheese layer.
Refrigerate 2 hours. Top with Cool Whip and sprinkle with nuts.
Monday, June 23, 2008
1 package buttermilk Ranch Dressing mix
1 cup Mayonnaise (real, not light!)
5 tomatillos (small-med)
1 teaspoon brown sugar
1/8 teaspoon chili powder
1/8 teaspoon garlic salt
1 tablespoons jalepeno juice + 1 slice of jalepeno (canned)
1/3 bunch cilantro (cut up)
juice of 1/2-1 lime
Blend all ingredients together and refrigerate 2+hours. The longer it refrigerates, the thicker it gets.
2 1/2 lb roast (beef or pork)
1 package flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
1/2 cup brown sugar
15 oz can black beans (warmed and drained)
1/3 lb Monterrey Jack Cheese, grated
Rice (prepared with chicken broth instead of water if desired for flavor)
For sauce, combine:
1/2-3/4 cup green chile sauce
1/2 cup brown sugar
Pour mixture over shredded meat and mix together.
Heat over to 350 degrees. Spray 9x13 pan with Pam. Pour 1/2 cup green chile sauce in bottom of pan. Sprinkle each tortilla with shredded cheese, rice, black beans and 1/3 cup meat mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burritos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted. Serve with creamy tomatillo sauce and garnish wish your choice of tomatoes, salsa, guacamole, and sour cream.
*You can also cook chicken in crock pot in a can of chicken broth, then shred and mix with sauce.
Sunday, June 22, 2008
Recipe from Cindy Gillette
2 cups margarine or butter (softened)
2 cups sugar
2 cups brown sugar
2 tablespoons milk
4 eggs, beaten
2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups oats
2 cups coconut
4 cups rice krispies
Cream margarine. Add sugars gradually and beat until creamy. Add milk, eggs and vanilla. In separate bowl, blend dry ingredients: flour, baking powder, baking soda and salt. Slowly add dry mixture to other. Blend well. Add oats, coconut, and rice krispies. Mix. Bake on ungreased cookie sheets 10-12 minutes at 350 degrees.
Monday, June 16, 2008
I use both fresh or frozen salmon.
Heat the oven to 350 degrees. Place thawed salmon in pyrex pan. Place 1/2 tablespoon butter slice on top of salmon. Sprinkle lightly with Lowry Garlic and Parsley seasoning salt. Bake 15-20 minutes,
Asparagus with Lemon Vinaigrette
Steam fresh asparagus in steamer/rice cooker for 11-13 minutes.
1/4 cup extra-virgin olive oil
2 tablesppons lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
In bowl, combine ingredients. Store, covered in refrigerator. Serve at room temperature.
Remove asparagus from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat.
Monday, June 2, 2008
3 chicken breasts, cut in half
2 c milk
2 cans soup (cream of mushroom and chicken)
1 cup uncooked rice (regular not minute)
½ pkg onion soup mix
Prepare chicken. In a 9x13 greased baking dish, mix rice, soup, and mix. Pour in pan. Place chicken on top; cover with aluminum foil. Bake at 350 degrees for 1 hour 15 minutes.
I occasionally 1/2 this recipe (only adding 1 can of soup, I like the chicken) and cook it in a smaller dish and it works great for feeding 2 people.
Recipe from Eating-for-life cookbook
2 slices tomato, diced or 1-2 Tbsp salsa
2 corn tortillas
1/4 avocado, sliced
Scramble eggs. I either use 1 egg or 1 whole egg and 1 egg white. Warm tortillas. Place 1/2 scrambled eggs on each tortilla. Top with avocado and salsa/tomatoes. Serves 1.
1 white cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 tub cool whip
1 candy bar
Cook cake according to directions on back of box. Immediately after removal from oven, poke holes all over the cake with the end of a wooden spoon. Pour caramel and milk over top of cake. Cover and refrigerate for at least 8 hours. Top with cool whip and sprinkle crushed candy bar on top.