Yummy Bean Dip

Posted in AppetizersFormat Post format: ImageLeave a comment
 Yummy Bean Dip
Ingredients:
  • 1  16 oz Can Refried Beans
  • 1 Tablespoon Taco Seasoning
  • 1 Cup Sour Cream
  • 1 Cup Salsa
  • 1 Cup Shredded Lettuce
  • 1 Cup Mexican Style Shredded Cheese
  • 1/2 Cup Chopped Green Onion
  • 1 4 oz Can Optional Chopped Ortega Chilis
  • 1/2 Cup Sliced Pitted Black Olives
  • 1 6 oz Bag Tortilla Chips
Directions:
  1. Layer in order given in 9” pie pan.
  2. Refrigerate for an hour or longer, even overnight, and serve with tortilla chips.
Notes:
My family and I like spicy, so we often add the chilis.

Spicy Fettuccine

Posted in Main DishesFormat Post format: ImageLeave a comment

Spicy_Fettuccini-114-102

Such a simple yet tasty dish so easy the kids can make it for their friends. Choose from mild, medium or hot salsa to control the spicy that’s right for you.

INGREDIENTS:

– 4 ounces regular or spinach fettuccine, cooked and drained
– 1 tablespoon butter
– 3/4 cup salsa
– 1/4 cup sour cream
– 3 tablespoons grated parmesan cheese
– 1/8 teaspoon pepper

DIRECTIONS:

  1. Sir butter into cooked and drained fettuccine in a microwave safe dish. Add remaining ingredients and heat in microwave 5 minutes on high.
  2. Stir and serve.

TIME:

Prep – 1 minute

Pasta – 6 minutes

Dish to table – 12 minutes

SERVES:

2-4

Carrot Cake

Posted in DessertsFormat Post format: ImageLeave a comment

INGREDIENTS:

  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup oil
  • 4 eggs
  • 3 cups grated carrots
  • 1/2 cup chopped pecans or walnuts-
  • 1 8 oz cream cheese, softened
  • 1 lb. pkg powdered sugar
  • 1 cube butter, softened
  • 2 tsp. vanilla

DIRECTIONS:

  1. Mix and stir dry ingredients.
  2. Add oil and stir; add eggs and mix; add carrots and nuts.
  3. Grease and flour 9 X 12 pan.
  4. Bake 35 minutes and 350 degrees. Let cool, frost.

To make frosting, beat softened butter and cream cheese, then add vanilla, then slowly add the powdered sugar and frost cake.

Country Pasta

Posted in Main DishesFormat Post format: ImageLeave a comment

img_0342.jpg

INGREDIENTS:

  • 1 pkg Small Shell Pasta
  • 1 large or 3 small Zucchini, chopped
  • 1 large or 2 small Yellow Squash, chopped
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, chopped
  • 6 tablespoons Butter
  • 1 cup Green Onions, chopped
  • 2 cups Vegetable Broth
  • 1 Medium Tomato, chopped
  • 3/4 cup Grated Parmesan Cheese
  • 1 1/2 tablespoons Fresh Italian Parsley, chopped
  • 1 1/2 tsp. Salt – 2 tsp. Pepper

DIRECTIONS:

  1. Cook pasta according to package directions and drain well.
  2. Melt butter in a large pot (I use the one I just cooked the pasta in) and add about 1/2 cup vegetable broth, yellow squash, zucchini, bell peppers and green onions until crisp-tender, about 3-4 minutes.
  3. Add the remaining broth and tomato. Bring to a boil. Cook until reduced by half, about 5 minutes.
  4. Add pasta to veggies and cook for 1 minute.
  5. Add parmesan, parsley, salt and black pepper to taste and toss to mix. Serve immediately.

SERVINGS: 8

Cocktail Pizzas

Posted in AppetizersFormat Post format: ImageLeave a comment

pizza

INGREDIENTS:

– 4 or 5 cans flaky biscuits , from refrigerator section of market
– 1 jar pizza sauce
– 1 or 2 cups grated parmesan cheese
– 1 12 oz bag shredded mozzarella cheese

DIRECTIONS:

  1. Peel apart each biscuit into 3 or 4 pizzas and place on cookie sheet.
  2. Put 1 tsp pizza sauce, the 1/2 to 1 tsp grated parmesan.
  3. Top with 1 tablespoon mozzarella cheese.
  4. Bake in preheated 400 degree oven for 10 mins.

NOTES:

Once assembled, you can freeze unbaked pizzas on cookie sheets for 30 mins. Then you can place in freezer containers and take out only the number you need; they will not stick together. They will freeze up to 2 months.

 

Navy Bean Soup

Posted in Soups/StewsFormat Post format: ImageLeave a comment

savory-navy-bean-soup_final-e1545351421861.jpg

This really hits the spot on a cold night when served with crusty garlic bread. It freezes well so make up a double batch and enjoy throughout the colder months.

INGREDIENTS:

– 2 16 oz cans navy beans, drain liquid from one can
– 1/2 cup diced celery
– 3/4 cup diced carrot
– 3/4 cup diced onion
– 1 tsp. hickory liquid smoke
– 1/4 tsp. black pepper
– 1/2 tablespoon dried, minced garlic
– 3 cups vegetable stock
– 1 small tomato, diced
– 1/2 cup flour
– 1/8 cup vegetable oil
– salt to taste

DIRECTIONS:

  1. Mix all ingredients except beans, vegetable oil, flour and salt in a stock pot and bring to a boil.
  2. Once boiling, add the beans and the their liquid.
  3. Mix the flour and oil together and crumble the mixture into the boiling soup while stirring it briskly.
  4. Salt to taste while soup thickens.

NOTES:

If doubling recipe, you do not need to double the flour and oil thickener.

Stretch Cake

Posted in DessertsFormat Post format: ImageLeave a comment

IMG_0416

INGREDIENTS:

– 2 cups flour
– 2 cups granulated sugar
– 2 cubes butter, divided
– 1/2 cup oil
– 1 cup water
– 7 tablespoons cocoa, divided
– 1/2 cup buttermilk
– 1 teaspoon soda
– 1 tablespoon vanilla
– 1/3 cup canned evaporated milk
– 1 1 lb pkg powdered sugar
– 1 cup walnuts

DIRECTIONS:

  1. Sift together and set aside flour and granulated sugar.
  2. In 2-3 quart saucepan combine and bring to a boil: 1 cube butter, oil, water and 3 1/2 tablespoons cocoa. When it comes to a boil, pour sugar/flour mix over this and beat well.
  3. Add buttermilk, then eggs, soda and vanilla. Mix well and pour into a greased cookie sheet.
  4. Bake 20 minutes at 350 degrees.

Topping: While cake is baking, bring to a boil: 1 cube butter, 3 1/2 tablespoons cocoa and canned milk. Sir in all at once the package of powered sugar and nuts.

Frost upon removal from oven.

If frosting is too thick, add one or two teaspoons of canned evaporated milk. You don’t want it runny!

Cool before serving.

Aunt Jan’s Peach Cobbler

Posted in DessertsFormat Post format: ImageLeave a comment

IMG_0203

INGREDIENTS:

– 1 stick of butter
– 1 cup flour
– 3/4 cup sugar                                                                                                                                  – 1 1/2 tsp. baking powder
– 3/4 cup milk
– 2 28 oz cans sliced peaches, well drained
– 1/2 cup cinnamon sugar, (about 1 tablespoon cinnamon to 1/2 cup sugar, mix well

DIRECTIONS:

  1. While you are preheating oven, melt butter in a 9/13 baking pan.
  2. To make batter, mix remainder of ingredients except peaches. Pour batter into melted butter in pan – DO NOT MIX
  3. Add sliced peaches over batter – DO NOT MIX
  4. Sprinkle cinnamon sugar over peaches
  5. Bake 30 minutes until golden brown on top.

NOTES:

Absolutely wonderful served hot with vanilla ice cream.

SERVINGS: 10

 

Garlic Bread

Posted in AppetizersFormat Post format: ImageLeave a comment

Garlic Bread

This is really garlic toast, not garlic bread; but Gram always called it garlic bread and so do we. It is an excellent accompaniment to hot dishes such as chili or soups, or salads or any pasta or casserole.

 

INGREDIENTS:

– 1 stick butter, room temperature
– 3 large cloves of garlic, peeled and minced through a garlic press
– sliced sourdough bread

DIRECTIONS:

  1. Mix butter and garlic with a fork.
  2. Spread onto slices of sourdough bread and place on a foil covered cookie sheet.
  3. Put cookie sheet under broiler and WATCH CAREFULLY until lightly toasted.

Serve right away.

NOTES:

It’s a good idea to have lots of bread and garlic butter on hand. I am a very good cook, but I do forget about the bread once I close the oven door and burn it about half the time.

SOURCE: Gram