Marinara Sauce

Posted on by Leave a comment

Print
Marinara Sauce
Submitted By: 
Recipe Type: Sauce
 
Ingredients
  • 1 T minced garlic
  • 1 sm can tomato paste
  • 1 sm can tomato sauce
  • 1 fresh tomato blended
  • 2 t basil
  • 2 t oregano
  • salt & pepper to taste
Instructions
  1. Brown minced garlic in olive oil.
  2. Add all remaining ingredients and simmer ½ hour.

 

Posted in Sauces

Macaroni Shrimp Salad

Posted on by Leave a comment

Print
Macaroni Shrimp Salad
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 1 lg pkg of small shell pasta (cooked)
  • 2 cans shrimp drained
  • 8-10 hard boiled eggs chopped
  • 2-3 celery stalks chopped
  • 1 bunch green onions sliced
  • 1 small can sliced olives
  • 1 T mashed pimento or roasted red pepper chopped
  • ½ quart mayo
  • ½ quart miracle whip
  • salt and pepper to taste
Instructions
  1. Once the macaroni has cooled, add all prepared ingredients in a large mixing bowl.
  2. Add salt and pepper to taste.
  3. Chill for 3 hours or until cold.
  4. If the salad appears to be dry, you can add more mayo and miracle whip.

 

Posted in Comfort Food, Salads, Seafood, Side Dish

Lime Cooler

Posted on by Leave a comment

Print
Lime Cooler
Submitted By: 
Recipe Type: Beverage
Serves: 5
 
Ingredients
  • ¾ c fresh lime juice
  • ⅔ c honey
  • 1 quart water
  • lime wedges
Instructions
  1. In a larger pitcher, stir together the lime juice, honey, and water.
  2. Pour into tall, ice-filled glasses.
  3. Garnish with the lime wedges.

 

Posted in Beverage

Lemonade Pie

Posted on by Leave a comment

Print
Lemonade Pie
Submitted By: 
Recipe Type: Pie
 
Ingredients
  • 1 graham cracker crust(9 inch prepared)
  • 1 qt vanilla ice cream(softened)
  • 6 oz frozen lemonade concentrate or pink lemonade
  • 8 oz frozen whipped topping(thawed)
Instructions
  1. Preheat oven to 350.
  2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
  3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping.
  4. Spread mixture into pie crust, then place in freezer for 20 minutes.
  5. Serve pie after it has set.

 

Posted in Dessert, Pies

Lemonade

Posted on by Leave a comment

Print
Lemonade
Submitted By: 
Recipe Type: Beverage
 
Ingredients
  • 6½ c water
  • 1 c lemon juice
  • 1 c sugar
  • lemon slices
  • mint leaves(optional)
Instructions
  1. Dissolve sugar in water.
  2. Add lemon juice.
  3. Serve over ice.

 

Posted in Beverage

Lemon Pineapple Cake

Posted on by Leave a comment

Print
Lemon Pineapple Cake
Submitted By: 
Recipe Type: Cake
 
Ingredients
  • 18¼ oz lemon cake mix
  • 6 egg whites
  • ⅓ c applesauce
  • 3½ oz instant vanilla pudding mix
  • 15 oz crushed pineapple with juice
  • 16 oz frozen whipped topping thawed
Instructions
  1. Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil.
  2. Bake in a 9×13 inch pan as directed.
  3. Remove from oven and poke holes in the cake with a fork.
  4. Pour pineapple over cake as soon as your done.
  5. Cool.
  6. Frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

 

Posted in Cakes, Dessert

Jello Dessert With Pretzel Crust

Posted on by Leave a comment

Print
Jello Dessert With Pretzel Crust
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 3 handfuls of small pretzels (crumbled)
  • ½ c sugar
  • ½ c melted butter
  • (double the recipe for a thicker crust)
  • Center layer;
  • ¼ c sugar
  • 8 oz softened cream cheese
  • 8 oz cool whip
  • Top layer;
  • 1 sm pkg of your favorite jello
  • I usually follow the fruit recipe and add fruit.
  • orange flavor & add mandarin oranges
  • strawberry banana flavor & add fresh strawberries
  • raspberry flavor and add fresh raspberries
Instructions
  1. Crust; Take your crumbled pretzels, butter, and sugar and mix well. In a buttered 13 × 9 pan, press the mixture in the bottom of the pan to form a crust. Bake at 350 for 10 minutes. Let cool.
  2. Center layer; Mix your sugar and cream cheese together. Then fold in the cool whip. Place mixture over the pretzel crust.
  3. Top layer; Take your favorite package of jello and follow the recipe on the package. Remember to follow the fruit recipe if you choose to add fruit. Pour this mixture over the center layer. Cover and refrigerate for 3-4 hour until the jello is set.

 

Posted in Dessert

Jalapeno Cheese Ball

Posted on by Leave a comment

Print
Jalapeno Cheese Ball
Submitted By: 
Recipe Type: Cheese
 
Ingredients
  • 1 cup finely grated medium cheddar cheese
  • 2 T grated onion
  • 1 t minced jalapeno pepper
  • mayo
Instructions
  1. Place the first 3 ingredients in a bowl.
  2. Add mayo into the mixture until you can roll the cheese into a ball.
  3. Serve with your favorite crackers or corn chips.

 

Posted in Appetizer, Cheese

Honey Dijon Chicken

Posted on by Leave a comment

Print
Honey Dijon Chicken
Submitted By: 
Recipe Type: Poultry
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
 
Ingredients
  • 8 boneless skinless chicken breasts
  • Dijon Sauce:
  • 1 cube butter
  • ½ t salt and pepper
  • ⅓ c honey
  • ⅓ c honey Dijon mustard
Instructions
  1. Dijon Sauce: Melt 1 cube butter in a sauce pan and add ½ t salt and pepper, ⅓ c honey, and ⅓ c honey Dijon mustard.
  2. Place chicken in a 13 × 9 pan and pour sauce over the chicken.
  3. Cover with foil and bake at 350 for 30-40 minutes.

 

Posted in Main Course, Poultry

Homemade Tortillas Strips

Posted on by Leave a comment

Print
Homemade Tortillas Strips
Submitted By: 
Recipe Type: Mexican
 
Ingredients
  • 10-12 corn tortillas
  • oil for frying
  • Kosher salt
Instructions
  1. Cut tortillas into strips using a pizza cutter.
  2. You can cut 2-3 at a time pretty easily.
  3. Heat oil in a large frying pan.
  4. Place strips into hot oil and fry until they become crispy.
  5. When nice and crispy, remove from oil and place on a paper towel.
  6. Sprinkle with salt after each batch.

 

Posted in International, Mexican

Homemade Flour Tortillas

Posted on by Leave a comment

Print
Homemade Flour Tortillas
Submitted By: 
Recipe Type: Tortillas
 
Ingredients
  • 3 c flour
  • 2 t salt
  • 3 t baking powder
  • ⅓ c oil
  • 1 c very hot water
Instructions
  1. In a large mixing bowl, mix the flour, salt, and baking powder together.
  2. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly.
  3. Slowly add the water and mix until the dough comes together.
  4. Place on a lightly floured surface and knead for a few minutes until smooth and elastic.
  5. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour.
  6. Divide the dough into 12 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 18 pieces).
  7. Preheat a large skillet or pan to medium-high heat.
  8. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle).
  9. Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON’T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don’t want them to be crispy); flip and continue cooking until golden on the other side.
  10. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel.
  11. Repeat with remaining dough.

 

Posted in International, Mexican

Homemade Almond Joys/Mounds

Posted on by Leave a comment

Print
Homemade Almond Joys/Mounds
Submitted By: 
Recipe Type: Candy
 
Ingredients
  • ½ c white Karo (corn) syrup
  • ¼ t salt
  • 10 large marshmallows (exactly 10 or the consistency is off)
  • 2 c coconut - its better if you chop it more finely
  • ½ t vanilla
  • roasted almonds
  • 1 bag Ghiradelli milk chocolate chips (they are worth the extra money)
Instructions
  1. In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted.
  2. Continue to stir over heat for one additional minute.
  3. Remove from stove and add coconut and vanilla.
  4. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
  5. In the meantime, melt the chocolate chips in a double broiler.
  6. Stir until chocolate is melted and smooth.
  7. Roll the coconut mixture into small balls and press an almond into the top (optional).
  8. Dip each one in chocolate then let cool on wax paper over a chilled cookie sheet.
  9. For Homemade Mounds: omit the almond and use dark or semi-sweet chocolate chips.

 

Posted in Candy

Hershey’s Chocolate Kiss Cookies

Posted on by Leave a comment

Print
Hershey's Chocolate Kiss Cookies
Submitted By: 
Recipe Type: Cookie
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ½ c soft margarine
  • ½ c peanut butter
  • ½ c brown sugar
  • ¼ c white sugar
  • 3 T white sugar
  • 1 T vanilla
  • ¼ T salt
  • 1¾ c flour
  • 1 T baking powder
  • 1 egg
  • 1 pkg Hershey Kisses
Instructions
  1. Cream butter, peanut butter, both brown and ¼ c white sugar, egg, vanilla, & salt.
  2. Add flour. Roll into 1” balls.
  3. Place the 3 T of white sugar in a bowl.
  4. Roll each cookie in the sugar and place the cookie on the baking sheet.
  5. Bake at 350 for 8 minutes.
  6. Remove from the oven and place a Hershey Kiss in the center of the cookie.

 

Posted in Cookies
« Older Entries Recent Entries »