Stuffed Jalapeno Peppers

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded cheddar cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup breadcrumbs


Wearing plastic gloves, cut stem end off peppers with paring knife.  Carefully remove seeds and white membrane. Stuff peppers with cheese.  Heat oil in deep-fat fryer to 375* or in large pot until oil registers  375 degrees. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan.


Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately. 24 poppers.

Banana Pepper Rings

3 qts. water

1 qt. white vinegar

Scant c. of pickling salt

Onion slices

Garlic cloves, chopped

Yellow Banana Peppers (sweet & hot, 1 to 2 pecks approx., sorted)

Slice rings with seeds in food processor. Pack tightly in canning jars with garlic and onion. Combine brine in kettle, bring to boil and pour over rings. Adjust seal and rings. Put in water bath for 10 minutes. Cool away from draft until jars seal.

If too many rings brine may be doubled or tripled to use all remaining peppers.

Heinz Shrimp Cocktail Sauce

1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/4 tsp red pepper hot sauce
1/4 tsp table salt


Mix well. Store in fridge.

Dairy Queen Onion Rings

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (enough for your deep fryer)


Slice onions 1/2 inch thick, only use the larger rings.
In a large bowl combine buttermilk and water.
In another bowl combine the corn meal and cracker crumbs.
One at a time, take the rings and coat them with flour then with buttermilk, and then coat with corn meal mixture.
Drop into hot oil and fry until golden.
Drain on paper towels.



Serves/Makes: 2 
Ready In: Less than 30 minutes

Lentil Soup

2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin


Directions
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Homemade Taco Seasoning

1 Tbsp flour
1/4 cup onion powder
1 tsp garlic powder
2 Tbs chili powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp table salt


Mix well. Mix with 2-pounds of raw
ground meat (beef or turkey) and cook
until done in frying pan.

Kraft Catalina Salad Dressing

2/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup onion, minced
2 tsp paprika
2 tsp Worcestershire sauce


Makes about 2-1/2 cups.


Process ingredients in a food processor
or blender until smooth.
Place in fridge several
hours to allow flavors to blend.

Carrot Cake Mix in a Jar

2 cups granulated sugar
1/2 cup chopped pecans or walnuts
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg


Combine and blend ingredients in a small bowl. Store in an airtight container.


Attach the following recipe to the jar:


Carrot Cake


Makes a 13 x 9-inch cake.


1 jar Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 (8 ounce) can crushed pineapple


Heat oven to 350 degrees F and grease a 13 x 9-inch pan.


Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and add the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a wooden pick inserted into center comes out clean.


Cool the cake and frost, if desired, or dust with confectioners' sugar.

Chicken Tortilla Soup

2 teaspoons olive oil
1 medium onion , chopped
4 garlic cloves , minced
1 medium jalapeno pepper , chopped
½ medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
½ cup dry white wine or ½ cup water
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce


Topping
1 cup non-fat tortilla chips (optional)


Directions:
Saute onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart!).
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with crushed tortilla chips if desired.

Super Smoothie Drink

2 bananas
2 cups strawberries
2 large pineapple chunks
4 cups ice
2 shots spiced rum

Directions
Chunk up the two bananas and put them in the bottom of a blender. Place the two large wedges of pineapple, strawberries and ice on top. Add rum if desired. Puree until smooth (a little water or fruit juice might be required). Pour into glasses and serve immediately.

Green Bean and Potato Salad

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil


Directions
Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Sourdough Pancakes

1 cup sourdough starter
1 cup all-purpose flour
1 cup milk
1 large egg, well beaten
2 teaspoons vegetable oil
1 teaspoon baking soda 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 tablespoon granulated sugar


The Night Before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl. Place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand until next morning; then refrigerate.)
The Next Day: add beaten egg, oil, baking soda, baking powder, salt and sugar to sour dough mixture; mix well.
Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Makes about 12 to 14 pancakes.

Deep-Fried Twinkies

Ingredients


For Twinkies:
• 6 Twinkies
• Popsicle sticks
• 4 cups vegetable oil
• Flour for dusting


For batter:
•1 cup milk
• 2 tablespoons vinegar
• 1 Tablespoon oil
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt


Twinkie Directions
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.


Batter Directions
1. Mix together milk, vinegar and oil.
2. In another bowl, blend flour, baking powder and salt. 
3. Whisk wet ingredients into dry and continue mixing until smooth. 
4. Refrigerate while oil heats. 
5. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter.
 6. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning.
 8. It should turn golden in 3 to 4 minutes. 


9. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. 10. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.


Makes 6.

Red Lobster's Cheddar Bay Biscuits

2 cups bisquick 

2/3 cup milk 

1/2 cup shredded Cheddar cheese 

1/2 cup butter or margarine -- melted 

1/4 teaspoon garlic powder 

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft 

dough forms. Drop by spoonfuls onto an ungreased cooking sheet. 

Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder. 

Brush mixture over warm biscuits before removing from cookie sheet. 

Homemade Applesauce

3 lbs apples
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp cinnamon, ground
1 cinnamon stick


Cut unpeeled but cored apples into chunks, place in large sauce pan. Add 1/2 inch of water. Stir in sugar, vanilla and cinnamon. Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.) Press through a fine sieve or the fine disc of a food mill. Taste and adjust seasoning.

Homemade Ranch Salad Dressing

Yields: 2 cups


1 cup of mayonnaise
1 cup of buttermilk
2 Tablespoons of finely chopped green onions (tops only)
1/4 Teaspoon of onion powder
2 Teaspoons of minced parsley
1/4 Teaspoon of garlic powder or 1/2 to 1 garlic clove (finely minced)
1/4 Teaspoon of paprika
1/8 Teaspoon of cayenne pepper
1/4 Teaspoon of salt
1/4 Teaspoon of black pepper


Combine all ingredients in a small bowl. Refrigerate.

Thousand Island Dressing

Yields: 1 1/3 Cups

3/4 cup of mayonnaise

1 Tablespoon of sweet pickle relish or finely chopped sweet pickle

2 Tablespoons of chili sauce of ketchup

2 Tablespoons of finely chopped green bell pepper

2 Tablespoons of finely chopped onion

1 Tablespoon of lemon juice

1/2 Teaspoon of granulated sugar

1/3 Teaspoon of Worcestershire sauce

1 hard-cooked egg (chopped)

Combine all ingredients in a small bowl except the egg. Stir in the chopped egg last. Refrigerate.

Fresh Squeezed Lemonade

2 cups granulated sugar
6 cups water
1/8 tsp salt
1-1/4 cups fresh lemon juice (from 7 or 8 lemons)
Lemon slices


Combine sugar and 1 cup of water in small saucepan. Place over high heat and boil for 5 minutes. Remove from heat and let the syrup cool.


Pour syrup into a large pitcher and add salt, lemon juice, and remaining 5 cups water. Stir until combined. Just before serving, add lemon slices to the pitcher and serve over ice.

Twice Baked Cheesy Potatoes

4 baking potatoes

2  tbsp. margarine

1/2 cup sour cream

1/2 cup grated cheese 

2 tbsp. finely chopped

Green onion

1/2  tsp. salt

1/4  tsp. pepper Paprika 

1/4 cup bacon bits

Scrub potatoes then prick with fork. Bake in 425° preheated oven 50 minutes. Cut a lengthwise slice from the top of each potato. Remove skin from slice and discard. Scoop out the inside of each potato, leaving 1/2 inch shell.  Set shells aside.  Mash scooped out potato.  Add margarine, then stir in sour cream.  Add salt and pepper to taste.  Stir in cheese, green onion & bacon bits. Spoon potato mixture into potato shells.  Place in an oblong baking dish.  Cover and refrigerate several hours or overnight.  Bake, uncovered, in 425° oven for 35 minutes or until brown.  Sprinkle tops with paprika.

Hummingbird Cake

3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1-1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 cup chopped pecans
1-3/4 cups mashed bananas
1/2 cup chopped pecans
Cream Cheese Frosting (below)


Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, 1 cup pecans, and bananas.  Pour batter into 3 greased and floured 9-inch round cake pans.  Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.  Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake.  Spread frosting between layers and on top and sides of cake.

Deep-Fried Candy Bars

4 candy bars (recommended: Snickers, Milky Way, Zero, etc)
1 egg
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
4 cups oil, for deep-frying
Directions
Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.


Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

Chocolate Chip Banana Bread Mix in a Jar recipe

1/2 cup chocolate chips 
1/2 cup dried bananas, finely chopped 
1/2 cup granulated sugar 
2 1/2 cups Bisquick 
1 teaspoon baking powder 
1/4 teaspoon salt


Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.


Attach a gift tag with the following instructions:


Chocolate Chip Banana Bread


Heat oven to 350 degrees F.


In a large bowl, place the contents of this jar. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 eggs (slightly beaten) and 1/2 cup butter or margarine (softened) into dry mixture. Stir until completely blended. Spoon the batter into a large loaf pan that is well greased with wax paper in the bottom. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

Deep Fried Oreos

2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)
Directions


Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

Mini Pumpkin Muffin Mix

3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins, sweetened dried cranberries, or chopped
    nuts (optional)
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


COMBINE all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.


Attach the following instructions on a gift tag:


Pumpkin Muffins


Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.

Pumpkin Bread

Yields: 10 slices per loaf (Makes two loaves)


3 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Stir Ins (raisins, sweetened dried cranberries or chopped dates)
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
1/2 cup vegetable oil
1/2 cup orange juice, apple juice or water
2 large eggs
2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds
such as: poppy, sesame or sunflower, optional)


PREHEAT oven to 350°F. Grease two 8 x 4-inch loaf pans.


COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. 


Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into prepared pans. Sprinkle with your choice of Sprinkle Ons.


BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.


FOR EIGHT 5 1/2 x 3 1/4-INCH MINI-LOAF DISPOSABLE PANS:
PREPARE as above. Bake for 38 to 42 minutes.


FOR TWO DOZEN MUFFIN CUPS:
PREHEAT oven to 400°F. Prepare as above. Bake for 16 to 18 minutes.

Chicken Almond Casserole

4 tablespoons butter 

4 tablespoons flour 

1/2 teaspoon paprika 

dash pepper 

1 cup hot water 

2 teaspoons instant chicken bouillon granules or base 

1 cup whole milk 

salt, to taste 

1 tablespoon chopped pimiento 

1/2 cup slivered blanched almonds, 1 tablespoon reserved for topping 

1 can (4 ounces) sliced mushrooms, drained 

2 cups cooked rice 

2 cups cubed cooked chicken 

1/2 cup buttered bread crumbs

Melt butter in a large saucepan; blend in flour, pepper and paprika until smooth and bubbly. Dissolve chicken bouillon or base in hot water; gradually add to flour mixture with the milk. Cook over low heat, stirring constantly, until smooth and thickened. Add salt to taste. Add pimiento, almonds, mushrooms, rice, and chicken.

Transfer mixture to a lightly buttered 3-quart casserole. Top with reserved slivered almonds and bread crumbs.

Bake at 350° for 30 minutes.

Serves 6.

Outback Garlic Ranch

1 TBS Hidden Valley Ranch Dressing powder
(you can find packets in the salad dressing aisle)
1 Cup of Mayonnaise: the Real Stuff
1/2 cup Buttermilk
Plus some regular milk to make right consistancy
3-4 cloves fresh garlic (grated)
Dash of Garlic Powder
Cayenne to taste (I used about an 1/8 of a tsp)
Fresh cracked black pepper (to taste)


Mix all the ingredients together. I added some skim milk (maybe 1/3 cup or so) to mine because it was really thick with just the buttermilk. You can leave it out if you like yours thick. Allow dressing to set for at least an hour.

KFC Gravy

Ingredients
3 tablespoons butter or vegetable shortening
5 tablespoons all-purpose flour
1 piece chicken cube
1 piece beef cube
2  1/4 cups water
Cooking Procedure
Dilute the beef and chicken cubes in water.


Heat a saucepan and put-in the butter. Let the butter melt under low heat.
Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied.


Add the remaining flour and continue stirring.
Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
Serve hot with fried chicken or mashed potato.

Pizza Hut Creamy Italian Dressing

2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
3/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese


Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

Arby's Horsey Sauce

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar


Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

Cracker Barrel Fried Apples

10 Gala Apples
1 Tbsp of lemon juice (use the real stuff)
1 Tbsp of cinnamon
3/4 Cup of brown sugar
1/2 stick of butter


Begin melting the butter over a low heat. You do not want to scorch the butter. Immediately begin coring and slicing your apples right into the butter. Once all the apples are cut up continue folding them over. Be gentle so they don’t break apart. As the apples get tender add in the the lemon juice, cinnamon and sugar and continue cooking until the apples are tender (and limp). Then serve.

Tuscan Bean Soup

1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 (14 1/2-ounce) cans low-salt chicken broth
1 (17-ounce) can baby lima beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can red beans, rinsed and drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves


Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Makes 6 servings (about 2 cups each).

Popeye's Cajun Rice

1 pound lean ground beef
1/2 cup finely diced bell pepper 
1/3 cup diced green onions 
1/2 teaspoon garlic powder 
1/2 teaspoon celery flakes 
1 teaspoon Creole seasoning 
1/4 teaspoon red pepper 
4 cups long grain rice, cooked and drained 
1/4 to 1/3 cup water 
1/4 teaspoon black pepper


In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.

Pinnacle Peak Patio Cowboy Beans

1 pound pinto beans
1 small ham hock
Salt, to taste
1 small onion, chopped
1 tablespoon chopped green chiles
Pinch of whole leaf oregano


Soak beans in water overnight. Add remaining ingredients. Cook 4 to 5 hours over medium heat or until beans are tender.
Serves 6 to 8 people.

Antonio's la Fiamma Tiramisu

3 cups heavy cream 
1 1/8 cups granulated sugar, divided 
6 large egg yolks or 1/2 cup pasteurized egg yolks 
17 1/2 ounces mascarpone cheese 
1/4 cup Myers's rum
Pinch cinnamon 
3 cups freshly-brewed espresso 
1/4 cup coffee liqueur
About 48 ladyfingers


Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.


Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.


In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.


Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.


Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.


Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.
Yield: 8 servings

Egg Salad

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste


Directions


Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.

Balsamic Vinaigrette

3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed or to taste
1/2 teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper


Directions


Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

Pizza Casserole

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


Directions


Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Dutch Oven Chicken Noodle Soup

10” or larger Dutch oven; serves 6
20-25 briquettes, all on bottom; cook 30 – 40 minutes


5 cups water
2 cups egg noodles
½ tsp. garlic powder
1 Tbsp. dried onion
3 chicken bouillon cubes
1-3 Tbsp. dried parsley
1 tsp. salt
 ¼ tsp. pepper


Directions:
Bring 5 cups of water to boil over all the briquets in your Dutch oven.  Add all ingredients, making sure chicken is broken up into pieces.  When soup boils again remove half of coals and simmer for 12-15 minutes or until noodles are tender.

Dutch Oven Banana Bread

1 cup sugar
2 cups whole wheat flour
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 cup dried bananas, broken into very small pieces, soaked until tender, and drained
½ cup oil
¼ cup reconstituted powdered milk
1 tsp. vanilla


Directions:
Lightly grease loaf pan. Mix dry ingredients (first 5) together.  Cream together remaining ingredients, then add wet ingredients to dry.  Mix well.  Pour batter into pan.  Bake on foil ring for 1 hour.  Check for doneness.  Cook until done (bread has pulled slightly away from sides). Do not add more briquets. 


24 briquettes: 8 on bottom, 16 on top; cook 1 hour 

Pinto Bean Fudge

1 c cooked soft pinto beans (drained and mashed)
1/4 c milk (made from your powdered milk)
1 Tbs vanilla
2/3 c baker’s cocoa
1/4 c water
6 Tbs butter ( You can use fresh or canned butter)
5 c powdered sugar (I substituted evaporated cane sugar, and it worked out fine.)
Nuts, chopped (optional)


In a large bowl, stir beans and milk together, adding enough milk to make the mixture resemble mashed potatoes; stir in the vanilla. Add chocolate and butter and stir in bean mixture, 1/4 c water, stir until nice and smooth. Gradually stir in sugar, knead with hands to get it well blended.


Spread into lightly buttered 9-inch baking dish or form into 1-1/2-inch rolls. Chill for one to two hours.

Southwestern Corn Bake

2 (16 to 17 oz.) cans cream-style corn
2 eggs, beaten
3/4 cup yellow corn meal
1 tsp. garlic salt
6 Tbs. salad oil
1 (4 oz.) can roasted and peeled diced green chilies
2 cups grated Cheddar cheese


Mix together all ingredients except chilies and cheese. Divide mixture in half. Place one half in a greased 8x8x2" baking dish. Mix together the chilies and cheese; lay on top of corn mixture in dish. Cover with the remaining corn mixture. Bake at 350 degrees 35 minutes.


Serves 8

Tuna Noodle Casserole

1 (6 1/2 ounce) can of your choice Tuna Fish
1 (10 1/2 ounce can of cream of celery or cream of mushroom soup


1 cup whole milk
1 cup bread crumbs
8 oz. egg noodles


Cook noodles in salted water; drain and set aside.
Place tuna in a bowl and lightly separate. Stir in soup and milk. 
Mix well with 3/4 cup of the bread crumbs. Stir in noodles.
Put in a greased baking dish. Sprinkle the remaining crumbs on top.


Bake at 375° F. for thirty minutes.


Note: Stir in leftover veggies if you like or frozen peas.

Italian Ice

1 envelope unflavored gelatin (recommended brand: Knox)
2 cups sugar
3 1/2 cups water
3/4 cup fresh squeezed lemon juice
1 Tbsp grated lemon rind


1. Combine gelatin, sugar and water in a medium-size saucepan. Stir over low heat until sugar and gelatin are dissolved, about 5 minutes. Remove from heat; stir in lemon juice and rind, cool.
2. Pour mixture into a large bowl or 13x9x2-inch pan and freeze overnight.
3. Break up frozen mixture; beat in a chilled large bowl with electric mixer until fluffy.
4. Spoon into freezer containers, cover and freeze until firm. To serve, scrape across ice with a large spoon and serve.

Apple Pancakes

Ingredients:
1 cup flour -- sifted 
1 teaspoon baking powder 
1/8 teaspoon salt 
1/4 teaspoon cinnamon 
1/8 teaspoon cloves 
3 tablespoons butter 
1 egg 
1/3 cup milk 
2 tablespoons powdered milk 
1/2 cup applesauce 


Cooking Directions:


Mix together flour, baking powder, salt, cinnamon and cloves. Cut 
butter into flour mixture. In a small bowl, beat together egg, milk, 
powdered milk and apple sauce. Combine flour mixture with egg mixture 
until well mixed. Bake on hot griddle. Serve with butter and syrup or 
fruit. 

Serving Size: 2

Chicken Noodle Soup Mix in a Jar

Place following ingredients into an airtight jar:


1 cup uncooked fine egg noodles 
1 1/2 tablespoons chicken-flavored bouillon 
1/2 teaspoon ground black pepper 
1/4 teaspoon dried whole thyme 
1/8 teaspoon celery seeds 
1/8 teaspoon garlic powder 
1 bay leaf


Attach this recipe to the jar:


Chicken Noodle Soup


Entire contents of soup mix from the jar 
8 cups water 
2 carrots, diced 
2 stalks celery, diced 
1/4 cup minced onion 
3 cups cooked diced chicken


Empty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.


Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.

Potato Soup Mix in a Jar

1 3/4 cups instant mashed potatoes 
1 1/2 cups dried milk 
2 tablespoons instant chicken bouillon 
2 teaspoons dried minced onion 
1 teaspoon dried parsley 
1/4 teaspoon ground white pepper 
1/4 teaspoon dried thyme
1/8 teaspoon turmeric 
1 1/2 teaspoons seasoning salt 


Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.


On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Olive Garden Italian Salad Dressing 2

1/4 cup white or red wine vinegar (more or less, to taste)
1/3 cup water
1/3 cup vegetable oil or olive oil
1/4 cup light corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin (used to thicken jelly)
2 tablespoons beaten egg or egg substitue
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder
1/4 teaspoons dried parsley flakes
pinch of oregano
pinch of crushed red pepper flakes, or to taste


Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour.

Cajun Spice Seasoning Mix in a Jar

3/4 cup salt 
1/4 cup ground cayenne pepper 
2 tablespoons ground white pepper 
2 tablespoons ground black pepper 
2 tablespoons paprika 
2 tablespoons onion powder 
2 tablespoons garlic powder


Hold a pint canning jar at an angle, and add ingredients to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices.

Doggy Biscuits Mix in a Jar

1 quart wide-mouth canning jar 
1 dog biscuit cookie cutter 
16 inches pretty ribbon 
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour 
1 cup whole wheat flour 
1/2 cup yellow cornmeal 
1/2 cup instant nonfat dry milk powder 
1 teaspoon brown or granulated sugar 
1/2 teaspoon garlic powder
Pinch of salt


Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.


In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.


Doggy Biscuits:


Position a rack in the center of the oven. Heat it to 250 degrees F.


Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.


Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour.


Rotate the baking trays in the oven (turn tray around 180 degrees F), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.

Chewy Brownie Mix In A Jar

1 2/3 cups granulated sugar
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
chopped nuts


LAYER ingredients in order listed above in 1-quart jar, pressing firmly after adding each ingredient. Be sure to wipe out inside of jar with paper towel after adding cocoa. Seal with lid and decorate with fabric and ribbon.


Attach the following recipe:


Chewy Brownies


PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. Pour brownie mix into large mixer bowl; stir. Add 3/4 cup (1 1/2 sticks) melted butter or margarine, 2 large eggs, 2 tablespoons water and 2 teaspoons vanilla extract; stir well. Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar.


Makes 2 dozen brownies.

Apple Muffin Mix in a Jar

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple


Combine and store in an airtight container. Attach the following recipe to the jar:


Apple Muffins
Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil


Heat oven to 400 degrees F. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

Texas Cornbread Mix in a Jar

12 wide-mouth pint (2-cup) canning jars with lids and rings 
1/2 yard print cotton fabric 
6 yards craft ribbon (for jars) 


For 1 jar
1 cup yellow cornmeal 
1 cup sifted flour 
1/4 cup granulated sugar 
1/2 teaspoon salt 
4 teaspoons baking powder


For 12 jars
12 cups yellow cornmeal 
12 cups sifted flour 
3 cups granulated sugar 
3 tablespoons salt 
16 tablespoons baking powder


In a large bowl, thoroughly mix all dry ingredients.


To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.


Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars.


Place two cups Texas cornbread mix in each wide-mouth pint canning jar.


Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.


Attach the following instructions on a gift tag:
Texas Cornbread
1 container (2 cups) Texas Cornbread Mix 
1 egg 
1 cup milk 
1/4 cup soft shortening (Crisco)


Heat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.


Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT! 


Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.

Ben and Jerry's Orange Cream Dream Ice Cream

INGREDIENTS:
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons vanilla extract
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half


DIRECTIONS:
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Stove Top Stuffing

The seasoning mix:
1/2 tsp each ground sage, dried savory and poultry seasoning
1 tsp instant chicken bouillon granules
1 Tbsp dried chopped celery
2 tsp dried minced onion
2 tsp dried parsley leaves, crushed
1/8 tsp ground pepper


The stuffing:
1 1/4 cups water
3 Tbsp butter or margarine
1 package Stuffing Seasoning Mix (recipe above)
4 cups partially dried 1/2″ bread cubes


Instructions
If desired, store mix these ingredients together and store for up to 6 months. Cut a 6″ square of heavy duty foil. Place all the ingredients in center of foil. Fold the foil to make an airtight package.
Label with date and contents. Store in a cool, dry place.
To make the stuffing, in a medium saucepan, combine water, butter or margarine and Stuffing Seasoning Mix. Bring to a boil over medium high heat.
Reduce the heat to medium, simmer for about 5 minutes. Stir in the bread cubes. Cook for 1 to 2 minutes until the liquid is absorbed, stirring constantly.
Cover; remove from heat. Let stand for 5 minutes before serving.


Notes
Whole Wheat Stuffing: Substitute 2 cups partially dried whole wheat bread pieces for half of the bread cubes. 
Cornbread Stuffing: Use 3 cups crumbled cornbread for bread cubes. 
Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.

Cracker Barrel’s Hash Browns Casserole

Ingredients
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper


Directions
1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, separate the cheese so you have enough left to garnish the top. Place in prepared pan and bake for 45 minutes; remove from the oven and garnish the top with the remaining cheese. Then place back in the oven and bake until brown on top.

Boston Market Macaroni & Cheese

3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste


In a double boiler over gently simmering water, add milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk until melted and smooth. Mix pasta into hot cheese mixture until combined.


6 servings