Nachos

Browned spiced taco meat
Olives
Sour cream
guacamole
Corn chips
Cheese

Layer melt cheese if desired

Pizza Bubble Bread

2-3 tubes biscuits( the old small ones)
1 can pizza sauce
Grated cheese
Topping optional

Cut biscuits in quarters, dip in pizza sauce, arrange on pan, sprinkle with cheese and other toppings if wanted. bake 350' for 15-18 minutes, enjoy

Chicken Steak

CHICKEN/STEAK
5 lbs chicken breast, boneless, skinless or steak
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

For shredded chicken:
Mix all ingredient together in a large crock pot. Cook on high for 4 hours. Remove chicken and shred. Cook for an additional 1 hour.
For grilled chicken or steak:
Mix together. Marinate chicken or steak for a few hours. Grill. Cut into strips.

Tortilla Soup

3-4 Chicken breasts
2 can 14 oz black beans
2 can Mexican stewed tomatoes
1 can tomato sauce 14 oz
1 c salsa
1 can chopped chilies
Tortilla chips
Cheese

Combine first 6 ingredients in crook pot on high for 4 hours or low 8 hours

Shred chicken before serving
Serve over chips topped w/ cheese or chip on the side
You can also drain juice and make chicken tacos

Strawberry Pie

1 pre-cooked pie crust cooled
8 oz cream cheese (softened)
1 T sugar
1/4 tsp vanilla
5 c sliced strawberries
3/4 c sugar
1/4 tsp salt
1 c water
3 heaping T corn starch
red food coloring

Mix cream cheese, T sugar and vanilla until smooth, spread in bottom of pie crust

mix sugar,salt,water,cornstarch,and red food coloring unlit smooth, heat until thick, mix with sliced strawberries, place in pie crust over cream cheese, chill in fridge for 2 hours to set.

Spring rolls

8 ounces cooked chicken, shredded
4 ounces ready mixed coleslaw, the bag kind
2 tablespoons of your favorite spicy Asian stir fry sauce
10 large (7") egg-roll wrappers
White & black sesame seeds
1 tablespoon peanut oil
Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 tablespoons sauce. Mix though and remove from heat. Let cool slightly.
Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper.
Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers.
Brush tops very lightly with oil, sprinkle with black and white sesame seeds and bake at 350 degrees F until lightly brown.
Serve with extra sauce for dipping.
Makes 10.

red salsa

1 can of red peppers (if fresh red peppers are not around) use 1/2 or i small can
4 red tomatoes
1/2 red onion
1 or 2 garlic cloves
Serrano peppers
lime and salt to taste

add all ingredients in a blender.

Mango pico de gallo

3 or 4 large mangoes or 3 large and 2 small (ripe)
3 large red tomatoes
red onion
cilantro
Serrano peppers
cucumber
lemon
salt

Dice mangoes, Serrano, onions, tomatoes, cucumber and cilantro. Mix all ingredients in a a bowl, add lemon and salt to taste. Chill for an hour or overnight.


For salsa mango you can vary by adding other fruits such as pineapples or peaches. Experiment and have fun with it.

Mango Salsa

3 large mangoes ripe or 2 large and 2 small ones
2 or 3 red tomatoes
red onion
lemon
Serrano peppers
1 habenero or half of one

Add all ingredients to the blender and blend. Let chill in refrigerator an hour or over night

Green Salsa

15 tomatitios (green small tomatoes)
2 or 3 garlic cloves
red onion
Serrano pepper
jalapenos (fresh not canned)
lime
salt

Blanch tomatitos..peel and roast with garlic onion Serrano chilies and jalapenos. Add everything into blender add lime and salt to taste. Better served warm and add chilies according to taste.

Prime Rib

4-5 bone (8-12lbs) 10-15 servings
3 bones(6-7lbs) 8 servings
(Christmas 06 we did 15 lbs)
rub in for 3-4 bones double as needed
3 garlic cloves minced
1 T kosher salt(sea salt)
2 tsp ground pepper
2 tsp fresh thyme or rosemary 1tps dried
mix up rum and rub all over roast,let sit loosely covered at room temp for 2 hours
preheat oven to 450' cook rib side down in shallow roasting pan for 15 min. turn oven down to 350 don't open door, check temp after 45 min. then every 15 until 115' take out let rest for 15-30 min. carve and serve

Omelet roll

4 oz cream cheese
¾ c milk
2 T flour
¼ tsp salt
12 eggs
8 oz ham finely chopped (1 ½ c)
6 oz cheddar or Swiss cheese shredded (1 ½ c)
¼ c green onion with tops thinly sliced
2 T Dijon mustard

Preheat oven 375’
Mix cream cheese and milk w/ whisk until smooth, add flour and salt.
Whisk eggs until blended, add to cream cheese mixture mix well.

Place in “bar pan” jelly roll pan, lined with one sheet of parchment that comes up at sides, you don’t want egg under the parchment.bake 30-33 minutes or until omelet is puffy and golden.

Remove omelet from oven; immediately spread with mustard. Sprinkle with half cheese then ham and onions then remaining cheese. Roll removing parchment as you roll. Let stand 5 minutes to allow cheese to melt. Top with additional cheese and onions slice and serve.

Olive Garden salad

Dressing:
1/2 cup Mayo
1/3 cup White vinegar
2 Tbs. Corn syrup
2 Tbs. Romano cheese
2 Tbs. Parmesan cheese
1/4 tsp. Garlic salt or 1 clove garlic, minced
1/2 tsp. Italian seasoning
1/2 tsp. Parsley flakes
1 Tbs. Lemon juice
Put everything in the blender and mix it till it's smooth.

Salad:
Dole American Blend salad
red onions
banana peppers
black olives
croutons
small tomato wedges
fresh grated Parmesan
.

Oil Cake

Oil Cake (Gladys Hugo)

Mix well, all together at one time,

3C Flour
2C Sugar
3 tsp Baking Powder
1 tsp Salt
½ C Baking Cocoa
1C Oil
¾ C Milk
2 Eggs

Dissolve 1tsp soda in 1 C boiling water. Add to mixture beat 10 minutes. If desired add 1 C walnuts.

Bake in 2 rounds or 1 9x13 pan at 350 for 30-35 min.
Let cool and frost

Frosting

Sift together
2 2/3 C Powdered sugar
1/3 C Cocoa
Add
1/3C butter
3-4 T Milk
Stir until blended add 1.2 c chopped walnuts if desired

Monkey munch

9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions
1 Put chex in a large bowl and put aside.
2 Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl.
3 Stir the ingredients together.
4 Microwave the mixture uncovered for a minute on "high." Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly.
5 Add the vanilla and stir.
6 Pour over the cereal while stirring.
7 Put combination into a 2-gallon, Ziploc freezer bag.
8 Add powdered sugar, seal the bag and shake until distributed.
9 Spread Monkey Munch out on wax paper to cool and dry.
10 Keep refrigerated in an airtight container for storage.

Meat Loaf

Sauce
¾ cup (one small can tomato sauce)
¼ c brown sugar
1 tsp lemon juice
¼ tsp dry mustard
¼ tsp all spice

Mix in small sauce pan and set aside

Mixture

1 egg beaten
1 c soft bread crumbs
1/3 c milk
¼ c finely chopped onions (I use dry)
2 T dried parsley
½ tsp salt
½ tsp dried sage
¼ tsp lemon pepper
1 ½ lb hamburger

Mix and form into loaf, spread ½ sauce on top
Bake 350 for 55-60 min no pink
Transfer to serving plate, heat remaining sauce and spoon over serve

Lion house wheat bread

2 loaves

1 T yeast
3 c luke warm water
1 c oatmeal
¼ c molasses or honey
1c white flour
6 T nonfat dry milk
6 T shorting
6 ½ c whole wheat flour
1 ½ T salt

Dissolve yeast in ¼ c water,
Combine water 2 ¾ c oatmeal, molasses, milk. Add ½ white flour and ½ wheat flour in 1 C increments. Add yeast, remaining flour, shorting, and salt.
Kneed until smooth and elastic. Cover in bowl till double ( I let rise in lowest temp oven with a small bowl of water) kneed 1-2 minutes form loafs let rise in pan, until double, bake 400’ for 30 min. Butter top when taking out of oven.

Hummus

2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water

Combine in food processor

Hugo Sauce

½ c miracle whip
Chili pd

Combine to taste, serve with tacos

Haystacks

Spice taco meat
Cheese
Salsa
Caned tomatoes
Refried beans
Iceberg lettuce
Ranch dressing (optional)
Fritos


Serve like taco salad

Funeral potatoes

8 med potatoes skinned and grated.

Heat together
4 T butter
1 C cream of chicken soup
1 pt sour cream
1/4 C grated onion
1/2 C grated cheese

Melt butter and cook onions, add soup, sour cream and Cheese.
Mix sauce with potatoes and place in 9x13 pan, top with grated cheese. Bake 350* for 30 minutes

Choclate fruit dip

¾ c chocolate chips
16 oz container cool whip
½ tsp vanilla
1tsp cinnamon

Fruit cut in to dipping size we like strawberries, apples, grapes and graham cracker sticks
Dip
Melt ¾ c chocolate chips and ½ c cool whip in microwave 30 seconds at a time beat until smooth, Add ½ tsp vanilla and 1tsp cinnamon fold in rest of 16 oz container cool whip let set in fridge 30 min.
We also like this frozen (like ice cream) and m&m can be added to dip.

Fairy fudge

1lb pd sugar
16 (4 oz) pink jumbo marshmallows
1/2 c butter
2 T milk
1/2 tsp Vanilla
red food coloring
small cutters
small candies for decorating
1. sift sugar in bowl make bowl in center
2 combine in sauce pan: marshmallows cut in half, butter,milk,and vanilla
3 heat until everything has melted, stirring with wooden spoon
4 pour in to bowl, mix until smooth then add drop of food coloring
5 let cool 10 minutes
6 wrap in plastic wrap and refrigerate for 3 hours
7. roll out to 1/4 in cut with cutters decorate.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Cream puffs

½ c butter
1 c water
1 c flour
1/8 tsp salt
4 eggs
Pudding I like vanilla
Chocolate frosting

Bring butter, salt and water to boil, add flour all at once, stir vigorously until smooth, cook mixture until ball forms that doesn’t separate. Remove from heat cool for 10 min. add eggs one at a time beating w/ wooden spoon until smooth. Pipe bars 2 in x 1 in. bake 400 ‘ 30-35 min. or until golden. Cool on rack. Fill and frost

Sweet Dough

½ c butter room temp
1 C sugar
2 c warm milk
2 pkg or 2 heaping T yeast
1 T sugar
2 eggs room temp
1 t salt
6-7 c flour

Place butter and sugar in a bowl. Pour warm milk over it and let it stand while you mix yeast with ½ c warm water and 1 T sugar. Let stand 5 minutes. Add beaten eggs and yeast to other mixture. Add salt and flour. Mix and kneed till flour is absorbed. Dough should be very soft, but not too sticky to the handle. Put in pan sprayed bowl, cover and let rise for one hour or until double.

Cinnamon rolls

Sweet Dough
fillings
½ c butter room temp butter, brown sugar, cinnamon
1 C sugar nuts and raisins optional
2 c warm milk
2 pkg or 2 heaping T yeast
1 T sugar
2 eggs room temp
1 t salt
6-7 c flour

Place butter and sugar in a bowl. Pour warm milk over it and let it stand while you mix yeast with ½ c warm water and 1 T sugar. Let stand 5 minutes. Add beaten eggs and yeast to other mixture. Add salt and flour. Mix and kneed till flour is absorbed. Dough should be very soft, but not too sticky to the handle. Put in pan sprayed bowl, cover and let rise for one hour or until double. Roll out till ¼ “think. Spread with softened butter. Cover butter with brown sugar and cinnamon. Raisins and nuts can also be added at this point. Roll into log and cut into 1- 1 ½ inch slices (the best way to do this is with dental floss.)
Place on backing sheet and let rise again until double. Bake 350 for 20 minutes or until light brown. Frost.

Frosting.

4 oz cream cheese room temp.
¼ c butter room temp
1 ½ c pd sugar
½ tsp vanilla
1 ½ tsp milk

Cream together until smooth.

Christmas Fairy Fudge

1lb pd sugar
16 (4oz) jumbo marshmallows
½ C butter
2 T milk
½ tsp vanilla
Food coloring
Small cutter
Small candles for decorating

1. sift sugar in bowl make bowl in center
2 combine in sauce pan: marshmallows cut in half, butter, milk, and vanilla
3 heat until everything has melted, stirring with wooden spoon
4 pour in to bowl, mix until smooth then add drop of food coloring
5 let cool 10 minutes
6 wrap in plastic wrap and refrigerate for 3 hours
7. roll out to 1/4 in cut with cutters decorate.

Chocolate Viennese Cookies

2 c flour
1/3 c cocoa powder
¼ c cornstarch
1c (2 sticks) butter
½ c powdered sugar
1 tsp vanilla
Powdered sugar for dusting
4 oz Chocolate chips melted



Preheat oven 350
Mix dry ingredients
Mix butter and pd sugar in mixer until light and fluffy (1-2 min). on low speed slowly add dry ingredients and vanilla until soft dough form. Press cookies using cookie press.
Bake 15-20 minutes or until slightly firm when touched with finger tip. Cool on wire rack. Dust with pd sugar. Dip each cookie in chocolate place on wax/parchment paper until set.

Chocolate Truffles

1 c chocolate chips
2 T butter
¼ c pd sugar
¼ c crushed vanilla wafers
½ c chocolate sprinkles


Melt Chocolate chips and butter in a double broiler until smooth. Remover from heat sift in pd sugar, add cookie crumbs mix well. Let cool until firm and mold in to small ¾ in balls roll in chocolate sprinkles. Refrigerate for 30 minutes. Store in a air tight container.

Chocolate Raspberry torte

1 Brownie mix and stuff to make it
½ c water
1 pkage 3 oz raspberry jello
¼ c seedless raspberry jam
1 12oz pk chocolate chips
1 16 oz container cool whip
Garnishing optional raspberries, sliced almond, mint leaves

1 cook brownies in bar pan lined with parchment paper 20-25 min. at 350 cool completely
2 in microwave boil water, add jello and jam whisk until smooth, invert brownie on large cutting board, remove parchment, poke lots of LITTE holes (toothpick size) brush mixture on brownie trim ¼ in edge. Cut crosswise into 3 equal pieces these will be your layers.
3. melt chocolate chips in microwave stirring at 30 sec intervals until smooth, immediately fold in half cool whip until blended then fold in remaining cool whip.
4 assemble one layer brownie topped with 1/3 whip mixture until 6 layer garnish as desired . the easiest way to do the whipped layer is a pastry bag.

Chili Pizza

Roll/ push out dough
cover with chili con carne and cheese bake.

Chips and Drip

One can refried beans
½ brick cream cheese softened
½ c sour cream
Taco seasoning
Cheese cheddar

Spread refrieds in 8x8 pan
Mix cream cheese, sour cream until smooth all taco seasoning to taste
Spread over refrieds sprinkle with cheese bake 350 for 10-15 minutes until warm through serve with corn chips

Carnitas

serves 8-10 as part of meal
4-6 lbs pork shoulder/Boston butt cut into 3 in chucks
rub
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano/2 tsp fresh
1 T salt
1 tsp pepper
rub meat with mixture using all and getting all meat covered
heat 1 T in dutch brown meat all sides done in batches if necessary return all meat to pot, add:
2 c chopped onions
6 whole garlic cloves
cook stirring often until onions begin to soften about 5 min add
2 bay leaves
2 c water
cover and simmer 1 1/2 hour
pour off broth (can be saves for soup or beans) pour 2 quarts whole milk over meat simmer until milk has curled ans caramelized and all liquid has evaporated stir from time to time
serve with tortillas (corn tastes best) and cheese (like a taco)

Braised Pork Butt with Port and Prunes

Serves 6 to 8. with leftovers
- FIT FOR COMPANY, REWARMS WELL, COOKING ON A BUDGET

UNLIKE THE PORK LOIN, the Boston butt, or pork shoulder butt, is ideal for long, slow, moist cooking. Prunes, like many fruits, complement the sweet and succulent flavors of the pork, and port wine provides a nice undertone of sweetness and fruit. We recommend a rolled and tied boneless butt, since it’s easier to carve and serve, but a bone- in roast will do as wel1 (this is all I use).

Flavor Step Combine all the herbs and spices in a small bowl and rub generously all over the meat.

Preheat the oven to 325°F. Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the meat on all sides, 7 to 8 minutes, Remove it and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
Pour in the sparkling apple juice and stock and scrape up any browned bits from the bottom of the pot. Add the prunes and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
Place the pot in the middle of the oven and cook for about 1½ hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary and carve into ½-inch thick slices. Serve with the sauce and prunes and vegetables. Don’t skip making the sauce, because it is awesome and tastes great.


Flavor Step – herb and mustard rub for pork
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard, preferably Colman’s
1½ teaspoons salt
1 teaspoon freshly ground black pepper

1 4-to-6-pound boneless or bone-in Boston butt or pork shoulder butt, trimmed of most external fat
2 tablespoons olive oil
2 cups fresh or frozen pearl onions, partially defrosted if frozen
1 cup finely chopped leeks (white part only)
½ cup finely chopped carrots
1 cup Martinelli’s sparkling cider
½ cup beef or chicken stock
1 cup pitted prunes
2 bay leaves
Salt and freshly ground black pepper

Samon with Edamame Succotash

4 1oz salmon fillets (or one lg one from Costco)
3 slices Bacon
1/4 tsp salt
1/4 tsp Pepper
1 c chopped peppers, onion and tomatoes
1 C frozen corn
1 c Frozen Edamame (or one steamer bag)
1/2 tsp Dried Thyme
1/8 tsp Salt

Salt salmon, Grill

Cook Bacon until crisp. crumble with all remaining ingredients in skillet cook until warm stirring occasionally.

Serve.

Alfredo Pizza

Roll/ push out dough
cover with Alfredo sauce
top w artichoke hearts and cheese
bake until golden brown

Pizza Dough

1 ½ C warm water
2 tsp yeast
1 tsp salt
2 T olive oil
4 C flour



Sprinkle yeast over water in mixer bowl, let sit a few minutes, add remaining ingredients mix with dough hook.

Makes 2 pizzas

4 Cup salad

1 C sour cream
1 C mandarin oranges
1 C pineapple
1 C mini marsh mellows
½ c craisins

Mix together and serve

Chicken Chili

2/11 ACR Coffee Group 2003 Award Winning Chili AND 2007 "most unusual chili":)

3-4 Chicken breasts, boneless/skinless
2-4 cans northern beans, not drained
1 can Mexican style stewed tomatoes
1 small can chopped green chilies
1-2 tsp chili powder
4 oz pepper jack cheese, cubed
4 oz monterey jack cheese, cubed
1 onion chopped
1 fresh jalapeno chopped(deseeded)
cayenne pepper, salt, pepper to taste
1- 8oz sour cream


1. Saute' chicken in olive oil with onion and jalapeno
2. Shred chicken and put all ingredients(except sour cream) including onion and jalapeno into crock pot.
3. cook on low for at least 3 hours
4. add sour cream the last 1/2 hour to hour

*it is best when sits overnight in fridge and than reheated for a few hours the next day.
*I have never had this problem, but if it is too thick, may add some chicken broth.

Shepherds Pie

1 pound ground beef
1 can (10 3/4 ounces) Tomato with Roasted Garlic & Herbs Soup
1 cup frozen whole kernel corn or green beans
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
4 potatoes mashed
1/2 grated cheese

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
Stir tomato soup, corn, picante sauce and cumin into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
potatoes by large spoonfuls onto beef mixture. sprinkle with cheese cover while cheese melts.

casserole