Annie
Ingredients
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
Directions
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
Monday, March 29, 2010
Sunday, March 21, 2010
Mini Puffs with Cheese Spread
ngredients
1/4 cup water
1/4 cup milk
1/4 cup butter, cut up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
Handful of Cheese
3 eggs
1/2 of an 8-ounce container cream cheese with chive and onion
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill or basil
1/8 teaspoon freshly ground black pepper
directions
1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour and cheese all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.
2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.
3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.
4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.
1/4 cup water
1/4 cup milk
1/4 cup butter, cut up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
Handful of Cheese
3 eggs
1/2 of an 8-ounce container cream cheese with chive and onion
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill or basil
1/8 teaspoon freshly ground black pepper
directions
1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour and cheese all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.
2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.
3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.
4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.
Lemon Crinkles
1 package (18 1/4 oz) lemon cake mix with pudding
2 1/4 cups Cool-Whip, thawed
1 egg
Confectioners sugar
In a mixing bowl, combine cake mix, Cool-Whip and egg. Beat with heavy duty electric mixer on medium speed until blended (a Kitchen Aide works best because the dough is VERY sticky and thick since it has no liquids in it besides the egg). Batter will be sticky. Drop by teaspoonfuls into confectioners' sugar, roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until very light brown. (If they get too brown, they lose that awesome chewy texture--I like to undercook mine just a bit). Makes 5 to 6 dozen, depending on size of cookie balls. I think I have only ever gotten about 3 dozen out of this recipe.
2 1/4 cups Cool-Whip, thawed
1 egg
Confectioners sugar
In a mixing bowl, combine cake mix, Cool-Whip and egg. Beat with heavy duty electric mixer on medium speed until blended (a Kitchen Aide works best because the dough is VERY sticky and thick since it has no liquids in it besides the egg). Batter will be sticky. Drop by teaspoonfuls into confectioners' sugar, roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until very light brown. (If they get too brown, they lose that awesome chewy texture--I like to undercook mine just a bit). Makes 5 to 6 dozen, depending on size of cookie balls. I think I have only ever gotten about 3 dozen out of this recipe.
Fruit Salad
8oz can pineapple chunks – drained – reserve 1 tbsp juice
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
Tofu stuffed Shells
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces) Directions 1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces) Directions 1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
Basic crepes
1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp sald
2 tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water stiffing to combine. Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fill the crepe with what ever ingredients you choose, can be sweet or savory. At cooking club, the options were all sweet and included bananas, strawberries, whipped cream, and nutella.
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp sald
2 tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water stiffing to combine. Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fill the crepe with what ever ingredients you choose, can be sweet or savory. At cooking club, the options were all sweet and included bananas, strawberries, whipped cream, and nutella.
Wrap it Up Night
Reuben Roll Ups
1 (13.8 oz) package refridgerated pizza crust
1 cup sauerkraut, drained
1 tbsp thousand island salad dressing (i used a lot more--to taste)
4 slices corned beef
4 slices Swiss cheese, halved
Roll dough inot a 12 in x 9 in rectange. Cut into eight 3 in x 4 in rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tbsp of the sauerkraut mixture and a slice of cheese. Roll up. Place seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.
1 (13.8 oz) package refridgerated pizza crust
1 cup sauerkraut, drained
1 tbsp thousand island salad dressing (i used a lot more--to taste)
4 slices corned beef
4 slices Swiss cheese, halved
Roll dough inot a 12 in x 9 in rectange. Cut into eight 3 in x 4 in rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tbsp of the sauerkraut mixture and a slice of cheese. Roll up. Place seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.
Grandma's Green Jello
1 3oz cream cheese softened
1 6oz lime jello
1 pint whipping cream- whipped
1 sm can crushed pineapple- drained
Combine dry jello and cream cheese, mashing it together. Using quick set recipe on box, add boiling water, stir until completely dissolved. Add ice cubes and chill until partially set.
Add whipping cream and pineapple and let set until ready to eat.
1 6oz lime jello
1 pint whipping cream- whipped
1 sm can crushed pineapple- drained
Combine dry jello and cream cheese, mashing it together. Using quick set recipe on box, add boiling water, stir until completely dissolved. Add ice cubes and chill until partially set.
Add whipping cream and pineapple and let set until ready to eat.
Mixed Berry Cobbler
1 package (16 oz) frozen mixed berries
3/4 cup granulated sugar
2 tbsp quick cooking tapioca
2 tsp grated lemon peel
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup milk
1/3 cup butter, melted
1. stir together frozen berrired, sugar, tapioca, lemon peel in 4 1/2 quart slow cooker
2. combine flour, brown sugar, baking powder and nutmeg in medium bowl. add milk and butter, stir just until blended. drop spoonfuls of dough on top of berry mixture.
3. cover, cook on low for 4 hours. uncover, let stand about 30 minutes. serve with ice cream
3/4 cup granulated sugar
2 tbsp quick cooking tapioca
2 tsp grated lemon peel
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup milk
1/3 cup butter, melted
1. stir together frozen berrired, sugar, tapioca, lemon peel in 4 1/2 quart slow cooker
2. combine flour, brown sugar, baking powder and nutmeg in medium bowl. add milk and butter, stir just until blended. drop spoonfuls of dough on top of berry mixture.
3. cover, cook on low for 4 hours. uncover, let stand about 30 minutes. serve with ice cream
Avocado-Feta Salsa
mary
Ingredients
• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped fresh oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red or white wine vinegar
• 4 oz. feta cheese, coarsely crumbled
• Pita chips or tortilla chips
Directions
1. In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.
Ingredients
• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped fresh oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red or white wine vinegar
• 4 oz. feta cheese, coarsely crumbled
• Pita chips or tortilla chips
Directions
1. In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.
Honey Carrot Cake
2 ingredients: Coconut and Honey
Mary
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups honey
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrot
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• Handfull of coconut flakes
•
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, walnuts, and coconut by hand. Pour into the prepared pan.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
4. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Mary
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups honey
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrot
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• Handfull of coconut flakes
•
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, walnuts, and coconut by hand. Pour into the prepared pan.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
4. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Crab Meat Dip
Margie
Cream Cheese Layer (BOTTOM):
1 package cream cheese (at room temp) - I used reduced fat
2 Tbs Worchestershire Sauce
1/4 Onion Grated or Finely Chopped
2 Tsp Lemon Juice
Salt/Pepper (to taste)
Red Sauce Layer (MIDDLE):
1/4 Cup Cocktail Sauce
Crab Meat Layer (TOP):
2 Cans Crab Meat (rinsed and drained)
Garnish:
Lemon Wedges / Juice
Parsley
Mix all ingredients from the Cream Cheese Layer together and spread on a serving dish or large plate/platter. Spread cocktail sauce on top of cream cheese. Top off with the rinsed and drained crab meat. Squeeze one lemon wedge over top of crab meat layer. Garnish with chopped parsley and lemon wedges.
Cream Cheese Layer (BOTTOM):
1 package cream cheese (at room temp) - I used reduced fat
2 Tbs Worchestershire Sauce
1/4 Onion Grated or Finely Chopped
2 Tsp Lemon Juice
Salt/Pepper (to taste)
Red Sauce Layer (MIDDLE):
1/4 Cup Cocktail Sauce
Crab Meat Layer (TOP):
2 Cans Crab Meat (rinsed and drained)
Garnish:
Lemon Wedges / Juice
Parsley
Mix all ingredients from the Cream Cheese Layer together and spread on a serving dish or large plate/platter. Spread cocktail sauce on top of cream cheese. Top off with the rinsed and drained crab meat. Squeeze one lemon wedge over top of crab meat layer. Garnish with chopped parsley and lemon wedges.
CHICKEN AND WILD RICE SALAD W/ALMONDS
Haley
DRESSING:
1/4c white wine vinegar
2tsp sugar
1tsp Dijon Mustard
1/4tsp salt
1 garlic clove minced
Fresh Dill
2T Olive Oil
• To prepare dressing, combine first 6 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2c fat-free, less sodium chicken broth
1 1/2c uncooked wild rice
1T Butter
Cooking Spray
1lb skinless, boneless chicken breast
1/4tsp salt
1/8tsp black pepper
1c chopped celery
1/2c shredded carrots
1/3c chopped dates
1/4c chopped almonds
2T minced red onion
• Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4tsp salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
• Combine cooked rice, chicken, celery, carrots, dates, almonds and red onion in a large bowl. Add dressing; Toss gently to coat. Cover and chill.
DRESSING:
1/4c white wine vinegar
2tsp sugar
1tsp Dijon Mustard
1/4tsp salt
1 garlic clove minced
Fresh Dill
2T Olive Oil
• To prepare dressing, combine first 6 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2c fat-free, less sodium chicken broth
1 1/2c uncooked wild rice
1T Butter
Cooking Spray
1lb skinless, boneless chicken breast
1/4tsp salt
1/8tsp black pepper
1c chopped celery
1/2c shredded carrots
1/3c chopped dates
1/4c chopped almonds
2T minced red onion
• Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4tsp salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
• Combine cooked rice, chicken, celery, carrots, dates, almonds and red onion in a large bowl. Add dressing; Toss gently to coat. Cover and chill.
CHICKEN ENCHILADA'S
Haley
2 Large Whole Chicken Breast w/o Bone Poached
1/2c chopped onion
2 cloves garlic minced
1T Butter
16oz can chopped tomatoes
16oz can Rotel
8oz Montery Jack Cheese
1 can chopped green chillis
1tsp ground cumin
1 block cream cheese
1/2tsp oregeno
12 Tortillas
• Shred chicken into strips set aside
• In sauce pan saute garlic and onion until soft
• Add can of tomatoes, can of Rotel, green chillis, ground cumin, oregeno, cream cheese
• Bring to a boil
• Mix Chicken into Sauce
• Cover for 20 min
• For each torilla put spred shredded cheese and scoop Enchilada mixture in center.
• Roll up and place seam down in ungreased 9x13 inch pan
• Sprinkle remaining cheese over Rolled Tortillas
• Bake at 350 degrees for 40 min
2 Large Whole Chicken Breast w/o Bone Poached
1/2c chopped onion
2 cloves garlic minced
1T Butter
16oz can chopped tomatoes
16oz can Rotel
8oz Montery Jack Cheese
1 can chopped green chillis
1tsp ground cumin
1 block cream cheese
1/2tsp oregeno
12 Tortillas
• Shred chicken into strips set aside
• In sauce pan saute garlic and onion until soft
• Add can of tomatoes, can of Rotel, green chillis, ground cumin, oregeno, cream cheese
• Bring to a boil
• Mix Chicken into Sauce
• Cover for 20 min
• For each torilla put spred shredded cheese and scoop Enchilada mixture in center.
• Roll up and place seam down in ungreased 9x13 inch pan
• Sprinkle remaining cheese over Rolled Tortillas
• Bake at 350 degrees for 40 min
HOT POTATO SALAD
Mary
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
Chocolate Brownie Pudding Cake
By- Mary
Ingredients:
• 1/2 cup brown sugar
• 3/4 cup water
• 2 Tbsp cocoa
• 2 1/2 cups brownie mix (half of a 21.5oz pkg)
• 1 egg
• 1/4 cup peanut butter
• 1 tablespoon soft butter or margarine
• 1/4 cup water
• 1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
Ingredients:
• 1/2 cup brown sugar
• 3/4 cup water
• 2 Tbsp cocoa
• 2 1/2 cups brownie mix (half of a 21.5oz pkg)
• 1 egg
• 1/4 cup peanut butter
• 1 tablespoon soft butter or margarine
• 1/4 cup water
• 1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
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