2 Pillsbury Grands frozen buttermilk biscuits (from 25oz. bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O'Brien with onions and peppers (from 28oz. bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese
1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.
2. Heat oven to 350F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour eggs mixture over biscuits pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.
4. Bake 40 to 45 minuntes or until edges are golden brown and center is set. Let stand 5 minutes before serving. Makes 2 servings and reheats well.
Monday, November 23, 2009
Friday, November 20, 2009
School Coconut Cookies (Liberty High School)
1 cup butter (softened)
2 1/4 cup sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup coconut
Mix butter, sugar, eggs and vanilla. Then add dry ingredients and mix well. Add coconut.
It might take a little more flour as it needs to be a firm dough to handle. Roll in small balls and place on cookie sheet then press down with a dampened fork. Bake at 350F. till lightly brown.
2 1/4 cup sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup coconut
Mix butter, sugar, eggs and vanilla. Then add dry ingredients and mix well. Add coconut.
It might take a little more flour as it needs to be a firm dough to handle. Roll in small balls and place on cookie sheet then press down with a dampened fork. Bake at 350F. till lightly brown.
Nannie Budro's Chocolate Cream Pie
1 1/4 cup sugar
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 egg, separated
1/2 stick butter
2 ounces unsweetened chocolate (melted)
1 teaspoon vanilla
Mix all dry ingredients first, then add a little of the evaporated milk and mix well. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat and stir in melted chocolate, butter and vanilla. Chill thoroughly, at least 4 hours. Garnish with whipped cream and chocolate curls.
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 egg, separated
1/2 stick butter
2 ounces unsweetened chocolate (melted)
1 teaspoon vanilla
Mix all dry ingredients first, then add a little of the evaporated milk and mix well. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat and stir in melted chocolate, butter and vanilla. Chill thoroughly, at least 4 hours. Garnish with whipped cream and chocolate curls.
Nannie Budro's Coconut Cream Pie
3/4 cup sugar
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 eggs, separated
1/2 stick butter
1 cup coconut
1 teaspoon vanilla
Mix all dry ingredients first, then add a little cream to wet ingredients. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat stir in butter, coconut and vanilla.
Meringue: (Never use a plastic bowl)
3 egg whites
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cream of tarter
Whip egg whites and cream of tarter till fluffy then add sugar and vanilla. Pour onto pie mixture, top with coconut and bake until lightly brown.
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 eggs, separated
1/2 stick butter
1 cup coconut
1 teaspoon vanilla
Mix all dry ingredients first, then add a little cream to wet ingredients. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat stir in butter, coconut and vanilla.
Meringue: (Never use a plastic bowl)
3 egg whites
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cream of tarter
Whip egg whites and cream of tarter till fluffy then add sugar and vanilla. Pour onto pie mixture, top with coconut and bake until lightly brown.
Nannie Budro's Pecan Pie
3 eggs, slightly beaten
1 cup Karo syrup (white)
1 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts.
Pour into 9" inch unbaked pie crust. Bake at 350F. for 50 to 55 minutes.
1 cup Karo syrup (white)
1 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts.
Pour into 9" inch unbaked pie crust. Bake at 350F. for 50 to 55 minutes.
Aunt Lula's Pie Crust
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco
1/4 cup cold water
Mix together and roll out between 2 pieces of waxed paper.
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco
1/4 cup cold water
Mix together and roll out between 2 pieces of waxed paper.
Tuesday, November 17, 2009
Sweet Potato Bake
3 cups peeled, cooked, and mashed sweet potatoes or yams (about 1 1/2 pounds raw)
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup half-half or milk
Topping:
1 cup light brown sugar
1 cup pecans, chopped
1/3 cup all-purpose flour
3 tablespoon butter, melted
1. Preheat the oven to 325F. Grease a 2-quart casserole dish.
2. Combine the sweet potatoes, granulated sugar, butter, eggs, vanilla, cinnamon, and nutmeg.
Beat with an electric mixer until smooth. Add the cream and mix well. Pour into the casserole dish.
3. Mix the topping ingredients together in a small bowl with a fork. Sprinkle evenly over the
top of the casserole.
4. Bake for 25 to 30 minutes, until the potatoes are hot and the topping is golden.
Serve 8
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup half-half or milk
Topping:
1 cup light brown sugar
1 cup pecans, chopped
1/3 cup all-purpose flour
3 tablespoon butter, melted
1. Preheat the oven to 325F. Grease a 2-quart casserole dish.
2. Combine the sweet potatoes, granulated sugar, butter, eggs, vanilla, cinnamon, and nutmeg.
Beat with an electric mixer until smooth. Add the cream and mix well. Pour into the casserole dish.
3. Mix the topping ingredients together in a small bowl with a fork. Sprinkle evenly over the
top of the casserole.
4. Bake for 25 to 30 minutes, until the potatoes are hot and the topping is golden.
Serve 8
Crunch bars
35 Premium Saltine Crackers
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
4 squares Baker's Semi-Sweet Chocolate, chopped
1 cup chopped pecans, toasted
Heat oven to 400F.
Place crackers in single layer in foil-lined 15x10x1-inch pan.
Cook butter and sugar in saucepan on medium-high heat until butter is
melted and mixture is well blended, stirring occasionally. Bring to boil; cook
3 min. without stirring. Spread onto crackers.
Bake 5 to 7 minutes or until topping is golden brown. Immediately sprinkle with
chocolate; let stand 5 minutes or until chocolate is softened. Spread chocolate over ingredients
in pan; sprinkle with nuts. Cool. Break into pieces.
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
4 squares Baker's Semi-Sweet Chocolate, chopped
1 cup chopped pecans, toasted
Heat oven to 400F.
Place crackers in single layer in foil-lined 15x10x1-inch pan.
Cook butter and sugar in saucepan on medium-high heat until butter is
melted and mixture is well blended, stirring occasionally. Bring to boil; cook
3 min. without stirring. Spread onto crackers.
Bake 5 to 7 minutes or until topping is golden brown. Immediately sprinkle with
chocolate; let stand 5 minutes or until chocolate is softened. Spread chocolate over ingredients
in pan; sprinkle with nuts. Cool. Break into pieces.
Monday, November 16, 2009
Hamburger Soup
1 pound ground beef
1 onion chopped
1 (29oz) can Veg-all Homestyle (drained)
1 (14.5oz) can whole kernal corn (drained)
1 (14.5oz) can cut green beans (drained)
2 (14.5oz) cans sliced stewed tomaotes
2 (8oz) cans tomato sauce
1/2 cup elbow macaroni
4 cups water
Brown ground beef & onion. (drain) Add rest of ingredients and simmer on med. heat for 30 minutes. Add salt and pepper to taste. This freezes well. Enjoy!
1 onion chopped
1 (29oz) can Veg-all Homestyle (drained)
1 (14.5oz) can whole kernal corn (drained)
1 (14.5oz) can cut green beans (drained)
2 (14.5oz) cans sliced stewed tomaotes
2 (8oz) cans tomato sauce
1/2 cup elbow macaroni
4 cups water
Brown ground beef & onion. (drain) Add rest of ingredients and simmer on med. heat for 30 minutes. Add salt and pepper to taste. This freezes well. Enjoy!
Taco Soup
1 pound lean ground beef
1 onion, chopped
1 (1oz.) package Hidden Valley Ranch Dressing Mix
1 (1oz.) package Taco Seasoning Mix
1 (15oz.) can black beans
1 (15oz.) can pinto beans
2 can whole kernal corn
1 (28oz) can crushed tomotes
1/2 cup picante sauce
2 cups water
1. Brown meat & onions, drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, undrained to mixture.
4. Simmer 1 hour.
5. ENJOY!!
1 onion, chopped
1 (1oz.) package Hidden Valley Ranch Dressing Mix
1 (1oz.) package Taco Seasoning Mix
1 (15oz.) can black beans
1 (15oz.) can pinto beans
2 can whole kernal corn
1 (28oz) can crushed tomotes
1/2 cup picante sauce
2 cups water
1. Brown meat & onions, drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, undrained to mixture.
4. Simmer 1 hour.
5. ENJOY!!
Wednesday, November 4, 2009
Cheesy Shrimp Dip
1/4 cup (1/2 stick) butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onion
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees.
In a medium skillet, melt butter over medium heat. Add red bell pepper, and cook 3 minutes.
Stir in shrimp and green onion; cook 3 to 4 minutes, or until shrimp are firm and pink. Stir in sour cream, cheeses and mayonnaise. Spoon mixture into a 2-quart baking dish. Bake 30 to 35 minutes, or until lightly browned and bubbly. Serve with fritos or assorted crackers.
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onion
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees.
In a medium skillet, melt butter over medium heat. Add red bell pepper, and cook 3 minutes.
Stir in shrimp and green onion; cook 3 to 4 minutes, or until shrimp are firm and pink. Stir in sour cream, cheeses and mayonnaise. Spoon mixture into a 2-quart baking dish. Bake 30 to 35 minutes, or until lightly browned and bubbly. Serve with fritos or assorted crackers.
Cheese Grits
1 cup grits, uncooked
1 (8-ounce) jar Cheez Whiz
6 tablespoons butter, softened
1/4 cup milk
2 eggs, well beaten
Shredded Cheddar cheese
Preheat oven to 325 degrees. Cook grits according to directions on package. Combine cooked grits, Cheez Whiz, butter and milk, stirring well. Cool, then add the well beaten eggs. Pour into greased baking dish. Bake 1 hour or until firm. About 10 minutes before baking time is up, top with cheese. Yield: 6 to 8 servings.
1 (8-ounce) jar Cheez Whiz
6 tablespoons butter, softened
1/4 cup milk
2 eggs, well beaten
Shredded Cheddar cheese
Preheat oven to 325 degrees. Cook grits according to directions on package. Combine cooked grits, Cheez Whiz, butter and milk, stirring well. Cool, then add the well beaten eggs. Pour into greased baking dish. Bake 1 hour or until firm. About 10 minutes before baking time is up, top with cheese. Yield: 6 to 8 servings.
Eggplant Divine
1 eggplant
1/2 cup corn meal
1 egg, well beaten
1 (14 1/2-ounce) can diced tomatoes, reserve liquid
1 medium onion, sliced
1/4 cup finely chopped jalapeno pepper
Salt and pepper to taste
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees. Slice eggplant 1/4-inch thick. Place each slice in corn meal, then egg, and then again in corn meal. Fry until brown in vegetable oil on each side, turning once. Place a layer of fried eggplant in dish. Combine tomatoes, onion, jalapeno pepper, salt and pepper to taste. Pour half of mixture over eggplant in casserole. Repeat layers of eggplant and tomato mixture. Then combine the reserved liquid and Worcestershire sauce. Pour over all of the casserole. Bake 45 minutes. Top with cheese, if desired. Yield: 8 servings
1/2 cup corn meal
1 egg, well beaten
1 (14 1/2-ounce) can diced tomatoes, reserve liquid
1 medium onion, sliced
1/4 cup finely chopped jalapeno pepper
Salt and pepper to taste
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees. Slice eggplant 1/4-inch thick. Place each slice in corn meal, then egg, and then again in corn meal. Fry until brown in vegetable oil on each side, turning once. Place a layer of fried eggplant in dish. Combine tomatoes, onion, jalapeno pepper, salt and pepper to taste. Pour half of mixture over eggplant in casserole. Repeat layers of eggplant and tomato mixture. Then combine the reserved liquid and Worcestershire sauce. Pour over all of the casserole. Bake 45 minutes. Top with cheese, if desired. Yield: 8 servings
Creamed Corn Southwest
1/4 cup onion, chopped
5 tablespoons vegetable oil
2 (16-ounce) cans cream style corn
1 egg, well beaten
2 cups milk
1/2 cup cornmeal
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1 teaspoon garlic salt
1 (4-ounce) can chopped green chiles, drained
Preheat oven to 350 degrees. Saute onion in oil. Add the corn, egg, milk, cornmeal, jalapeno pepper, salt, pepper, garlic salt and green chiles, mixing well. Pour into a buttered baking dish. Bake 1 hour. Yield: 6 to 8 servings.
5 tablespoons vegetable oil
2 (16-ounce) cans cream style corn
1 egg, well beaten
2 cups milk
1/2 cup cornmeal
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1 teaspoon garlic salt
1 (4-ounce) can chopped green chiles, drained
Preheat oven to 350 degrees. Saute onion in oil. Add the corn, egg, milk, cornmeal, jalapeno pepper, salt, pepper, garlic salt and green chiles, mixing well. Pour into a buttered baking dish. Bake 1 hour. Yield: 6 to 8 servings.
Poppy Seed Chicken
2 cups crushed Ritz crakers, divided
1/2 cup butter, melted and divided
2 cups cooked chicken, diced
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) carton sour cream
Poppy seed
Preheat oven to 350 degrees. Combine the crackers and melted butter. Place half of the crackers in a greased 13x9-inch baking dish. Combine the cooked chicken, mushroom soup, chicken soup and sour cream, blending well. Pour chicken mixture over the crumbs in the casserole. Top with the remaining cracker crumbs. Sprinkle with poppy seeds, as desired. Bake 30 minutes. Yield: 6 to 8 servings.
1/2 cup butter, melted and divided
2 cups cooked chicken, diced
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) carton sour cream
Poppy seed
Preheat oven to 350 degrees. Combine the crackers and melted butter. Place half of the crackers in a greased 13x9-inch baking dish. Combine the cooked chicken, mushroom soup, chicken soup and sour cream, blending well. Pour chicken mixture over the crumbs in the casserole. Top with the remaining cracker crumbs. Sprinkle with poppy seeds, as desired. Bake 30 minutes. Yield: 6 to 8 servings.
Slow Cooked Enchiladas
1 pound ground beef
1 cup chopped onion
1 (4-ounce) can chopped green chiles
1 (14 1/2-ounce) can pinto beans, with liquid
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese
8 to 10 corn tortillas
In skillet, cook beef and onion until done. Add green chiles, beans, chili powder, cumin, enchilada sauce, salt and black pepper. Bring to a boil and then turn down heat to simmer 10 minutes. Layer in greased crock pot, beginning with sauce and tortillas, ending with a layer of cheese. Cook on LOW 5 to 7 hours. Yield: 8 servings
1 cup chopped onion
1 (4-ounce) can chopped green chiles
1 (14 1/2-ounce) can pinto beans, with liquid
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese
8 to 10 corn tortillas
In skillet, cook beef and onion until done. Add green chiles, beans, chili powder, cumin, enchilada sauce, salt and black pepper. Bring to a boil and then turn down heat to simmer 10 minutes. Layer in greased crock pot, beginning with sauce and tortillas, ending with a layer of cheese. Cook on LOW 5 to 7 hours. Yield: 8 servings
Onion Smothered Round Steak
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds tenderized round steak
Ice Water
1/4 cup cooking oil
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups water
1 package dry onion-mushroom soup mix
Preheat oven to 325 degrees. In large bowl, combine the flour, salt and black pepper. Place steak in ice water. Heat cooking oil in skillet on medium-high heat. Dip steak into flour and then gently place into hot oil, frying on each side about 8 minutes. While browning, combine soup, water and onion-mushroom soup mix in a small saucepan. Heat thoroughly. Place steak in large casserole dish; top with soup mixture. Cover and bake 1 1/2 to 2 hours. Yield: 6 to 8 servings.
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds tenderized round steak
Ice Water
1/4 cup cooking oil
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups water
1 package dry onion-mushroom soup mix
Preheat oven to 325 degrees. In large bowl, combine the flour, salt and black pepper. Place steak in ice water. Heat cooking oil in skillet on medium-high heat. Dip steak into flour and then gently place into hot oil, frying on each side about 8 minutes. While browning, combine soup, water and onion-mushroom soup mix in a small saucepan. Heat thoroughly. Place steak in large casserole dish; top with soup mixture. Cover and bake 1 1/2 to 2 hours. Yield: 6 to 8 servings.
Tuesday, November 3, 2009
Broccoli Cornbread
4 eggs, well beaten
1 (12-ounce) carton small curd cottage cheese
3/4 cup butter, melted
2 (81/2-ounce) packages Jiffy Cornbread mix
1 (10-ounce) package frozen chopped broccoli
1 onion, chopped
Pinch of salt
Preheat oven to 400 degrees. In medium size mixing bowl, combine beaten eggs and cottage cheese. Add melted butter, cornbread mix, broccoli, onion and salt, mixing well. Pour into a greased 13x9-inch baking dish. Bake 40 minutes or until golden brown. Yield:15 servings
1 (12-ounce) carton small curd cottage cheese
3/4 cup butter, melted
2 (81/2-ounce) packages Jiffy Cornbread mix
1 (10-ounce) package frozen chopped broccoli
1 onion, chopped
Pinch of salt
Preheat oven to 400 degrees. In medium size mixing bowl, combine beaten eggs and cottage cheese. Add melted butter, cornbread mix, broccoli, onion and salt, mixing well. Pour into a greased 13x9-inch baking dish. Bake 40 minutes or until golden brown. Yield:15 servings
Mexican Casserole
2 pounds ground beef
1 onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon chili powder
2 (15 ounce) cans Ranch Style beans
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 ounce) can tomatoes and green chiles
12 corn tortillas, torn in half
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Saute ground beef and onion until done, draining well. Add garlic
salt, salt and chili powder. Add beans, soup and tomaotes; simmer 5 minutes. Place a small amount of mixture in the bottom of a greased 13x9-inch baking dish. Layer tortillas over sauce and pour half the mixture over tortillas. Sprinkle 1/2 cup Cheddar cheese on top. Repeat layers ending with cheese. Bake 35 to 40 minutes. Yield: 6 to 8 servings.
1 onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon chili powder
2 (15 ounce) cans Ranch Style beans
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 ounce) can tomatoes and green chiles
12 corn tortillas, torn in half
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Saute ground beef and onion until done, draining well. Add garlic
salt, salt and chili powder. Add beans, soup and tomaotes; simmer 5 minutes. Place a small amount of mixture in the bottom of a greased 13x9-inch baking dish. Layer tortillas over sauce and pour half the mixture over tortillas. Sprinkle 1/2 cup Cheddar cheese on top. Repeat layers ending with cheese. Bake 35 to 40 minutes. Yield: 6 to 8 servings.
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