1 pound ground beef
1 onion chopped
3 packages corn-kits cornbread
3 eggs
2 cans cream style corn
1/2 cups milk
3 cups grated cheese
sliced jalapeno
Brown ground beef with onion and set aside. In large bowl add corn-kits, eggs, cream style corn, and milk. Grease a 9x13 pan. Pour half of cornbread mixture in pan and top with ground beef, cheese and sliced jalapeno then cover with remaining cornbread mixture. Bake at 350F. for 45 minutes.
Thursday, October 29, 2009
Sour Cream Enchiladas
10 corn tortillas
1 can cream of chicken soup
8-ounces grated cheddar cheese
1 (8-ounce) sour cream
1 (4-ounce) can chopped green chiles
Vegetable oil for frying
In a large mixing bowl blend soup, cheese, sour cream and green chiles. Soft fry tortillas. (this will take very little oil) Place 1 tablespoon of sour cream mixture in center of tortilla and roll tightly. Repeat with all tortillas. There will be mixture left over. Place in a 1-inch deep baking dish, spread leftover mixture on top. Bake at 350F. for 15 to 20 minutes or until cheese is melted.
1 can cream of chicken soup
8-ounces grated cheddar cheese
1 (8-ounce) sour cream
1 (4-ounce) can chopped green chiles
Vegetable oil for frying
In a large mixing bowl blend soup, cheese, sour cream and green chiles. Soft fry tortillas. (this will take very little oil) Place 1 tablespoon of sour cream mixture in center of tortilla and roll tightly. Repeat with all tortillas. There will be mixture left over. Place in a 1-inch deep baking dish, spread leftover mixture on top. Bake at 350F. for 15 to 20 minutes or until cheese is melted.
Extra-Moist Spice Cake
2 cups self-rising flour
2 cups sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground cloves
1 cup vegetable oil
3 eggs, lightly beaten
2 jars (4 3/4-ounce) apricot strained baby food
1/2 teaspoon vanilla
1 cup chopped pecans
Powdered sugar for garnish
Preheat oven to 350F. Grease and lightly flour bundt pan, shaking out excess flour. Combine flour, sugar, cinnamon and cloves in large bowl. Add oil, eggs, baby food and vanilla and beat well. Stir in pecans. Pour into bundt pan. Bake until tester inserted in center comes out clean, about 45 to 50 minutes. Cool slightly in pan, then invert onto platter. Let cool completely. Dust top with powdered sugar, if desired. NOTE: Cake keeps very well and actually tastes better after spices have seasoned through after a day or so.
2 cups sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground cloves
1 cup vegetable oil
3 eggs, lightly beaten
2 jars (4 3/4-ounce) apricot strained baby food
1/2 teaspoon vanilla
1 cup chopped pecans
Powdered sugar for garnish
Preheat oven to 350F. Grease and lightly flour bundt pan, shaking out excess flour. Combine flour, sugar, cinnamon and cloves in large bowl. Add oil, eggs, baby food and vanilla and beat well. Stir in pecans. Pour into bundt pan. Bake until tester inserted in center comes out clean, about 45 to 50 minutes. Cool slightly in pan, then invert onto platter. Let cool completely. Dust top with powdered sugar, if desired. NOTE: Cake keeps very well and actually tastes better after spices have seasoned through after a day or so.
Carne Guisada (Cowboy Stew)
5 pounds lean chuck roast
1 can (10-ounce) whole tomatoes
1/2 cup diced onions
1 cup diced bell pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves garlic, crushed
2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour
Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20-25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. I serve with tortillas.
1 can (10-ounce) whole tomatoes
1/2 cup diced onions
1 cup diced bell pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves garlic, crushed
2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour
Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20-25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. I serve with tortillas.
Chocolate Sheath Cake
2 sticks butter
1 cup water
2 cups flour
2 cups sugar
1/4 cup cocoa
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup buttermilk
Preheat oven to 400F. In large mixing bowl add flour, sugar, cocoa, soda and cinnamon and set aside. In small sauce pan add butter, water and bring to a boil. Pour hot mixture over dry ingredients and buttermilk, eggs, and vanilla. Mix well. Pour batter into 11x15x1-inch pan.
Bake 20 minutes.
Icing:
1 stick butter
1/4 cup cocoa
1/4 cup milk
1 pound box powdered sugar
1 teaspoon vanilla
1 1/2 cup chopped peacans
Put butter, cocoa and milk in small saucepan and heat until it starts to boil. Pour over powered sugar. Blend well and add vanilla and pecans. Pour over hot cake.
1 cup water
2 cups flour
2 cups sugar
1/4 cup cocoa
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup buttermilk
Preheat oven to 400F. In large mixing bowl add flour, sugar, cocoa, soda and cinnamon and set aside. In small sauce pan add butter, water and bring to a boil. Pour hot mixture over dry ingredients and buttermilk, eggs, and vanilla. Mix well. Pour batter into 11x15x1-inch pan.
Bake 20 minutes.
Icing:
1 stick butter
1/4 cup cocoa
1/4 cup milk
1 pound box powdered sugar
1 teaspoon vanilla
1 1/2 cup chopped peacans
Put butter, cocoa and milk in small saucepan and heat until it starts to boil. Pour over powered sugar. Blend well and add vanilla and pecans. Pour over hot cake.
Wednesday, October 28, 2009
Praline Sweet Potato Casserole
3 cups cooked mashed sweet potatoe
2 eggs
1 cup sugar
1/2 stick butter (melted)
1 teaspoon vanilla
1/2 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Topping:
1/2 stick butter (softened)
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1/3 cup flour
Combine mashed sweet potato, eggs, sugar,1/2 stick butter, vanilla and milk in large bowl set aside. In small bowl add softened butter brown sugar, flour and pecans to make topping.
Add Sweet potato mixture to greased 9x13 pan and crumble topping over top of casserole.
Bake at 350F. for 35 to 45 minutes. Topping should be brown.
Holiday Corn Casserole
2 cans cream style corn
2 cans whole kernal corn
1 medium onion, chopped
1 bell pepper, chopped
2 (2-ounce) jars diced pimientos
1 1/2 cups milk
2 egg, beaten
2 cups cracker crumbs
2 cups grated cheddar cheese
1/2 cup butter (melted)
2 tablespoons sugar
salt and pepper to taste
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 for 1 hour.
2 cans whole kernal corn
1 medium onion, chopped
1 bell pepper, chopped
2 (2-ounce) jars diced pimientos
1 1/2 cups milk
2 egg, beaten
2 cups cracker crumbs
2 cups grated cheddar cheese
1/2 cup butter (melted)
2 tablespoons sugar
salt and pepper to taste
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 for 1 hour.
Nannie Noble's Sweet Potato Pie
3 cups mashed sweet potato
1 cup sugar
4 eggs
1 small can Evaporated Milk
1/2 cup coconut
1 teaspoon all spice
pinch of salt
1/4 stick butter (Melted)
Mix all ingredients. Pour into (2 ) 9" unbaked pie shells.
Bake at 350 for 30 minutes.
1 cup sugar
4 eggs
1 small can Evaporated Milk
1/2 cup coconut
1 teaspoon all spice
pinch of salt
1/4 stick butter (Melted)
Mix all ingredients. Pour into (2 ) 9" unbaked pie shells.
Bake at 350 for 30 minutes.
Tex-Mex Lasagna
2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chilies, drained (Ro-tel)
1 (8-ounce) can tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1 (8-ounce) package Cheddar cheese, grated
In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350F. Lightly grease a 13x9x2-inch baking dish.
Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses.
Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving. Makes 12 servings.
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chilies, drained (Ro-tel)
1 (8-ounce) can tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1 (8-ounce) package Cheddar cheese, grated
In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350F. Lightly grease a 13x9x2-inch baking dish.
Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses.
Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving. Makes 12 servings.
Nannie Budro's Cheese Log
1 8-ounce cream cheese
1 3-ounce pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans
Mix well. Put chili powder on wax paper, roll cheese mixture on this and roll into roll.
Chill, slice and serve with Ritz crackers.
1 3-ounce pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans
Mix well. Put chili powder on wax paper, roll cheese mixture on this and roll into roll.
Chill, slice and serve with Ritz crackers.
Spinach, Artichoke, and Roasted Red Pepper Dip
Ingredients:
1 tablespoon butter
1/2 cup chopped onion
2 teaspoon minced garlic
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup chopped roasted red peppers
1 (5-ounce) bag baby spinach
1/4 cup half-half
1 (3-ounce) package cream cheese, softened
1/4 cup sour cream
1/2 cup shredded Itailan cheese blend, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Toasted Baguette Bread
Instructions
1. Preheat oven to 425F. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray.
2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until tender, about 10 minutes. Add artichoke hearts and roasted red peppers; cook for 2 minutes. Add spinach in two additions, letting first batch wilt before adding second batch. Cook until spinach is completely wilted, about 6 minutes. Strain mixture, pressing to release all liquid; set spinach aside.
3. In the same pan, warm half-and-half over medium-high heat. Stir in cream cheese and sour cream until cream cheese is melted and mixture is smooth. Add spinach mixture, 1/4 cup shredded cheese, salt, and red pepper, stirring to combine. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until bubbly. Serve with hot Toasted Baguette Bread. ( I make garlic toasted baguette bread)
1 tablespoon butter
1/2 cup chopped onion
2 teaspoon minced garlic
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup chopped roasted red peppers
1 (5-ounce) bag baby spinach
1/4 cup half-half
1 (3-ounce) package cream cheese, softened
1/4 cup sour cream
1/2 cup shredded Itailan cheese blend, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Toasted Baguette Bread
Instructions
1. Preheat oven to 425F. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray.
2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until tender, about 10 minutes. Add artichoke hearts and roasted red peppers; cook for 2 minutes. Add spinach in two additions, letting first batch wilt before adding second batch. Cook until spinach is completely wilted, about 6 minutes. Strain mixture, pressing to release all liquid; set spinach aside.
3. In the same pan, warm half-and-half over medium-high heat. Stir in cream cheese and sour cream until cream cheese is melted and mixture is smooth. Add spinach mixture, 1/4 cup shredded cheese, salt, and red pepper, stirring to combine. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until bubbly. Serve with hot Toasted Baguette Bread. ( I make garlic toasted baguette bread)
Grandgirl's Fresh Apple Cake
Cake:
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat oven to 325F. Generously grease a Bundt pan.
For cake, combine cake ingredients in a large bowl in the order given and mix well. Pour batter
into the prepared pan and bake 1 1/2 hours.
Remove cake from oven; let cool 10 minutes. Remove cake from pan, and place on wire rack.
To make sauce, melt butter in a large saucepan, stir in sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil 1 minute. Pour sauce over the warm cake.
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat oven to 325F. Generously grease a Bundt pan.
For cake, combine cake ingredients in a large bowl in the order given and mix well. Pour batter
into the prepared pan and bake 1 1/2 hours.
Remove cake from oven; let cool 10 minutes. Remove cake from pan, and place on wire rack.
To make sauce, melt butter in a large saucepan, stir in sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil 1 minute. Pour sauce over the warm cake.
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