WOWsie Recipe Page
Happy Holidays from WOWsie.com!
recipe winner - Tami - TURKEY CRESCENT ROLLUPS
Next Month's Theme - 3 ingredient recipes (salt/pepper don't count!) Deadline Jan 3rd.
Fabulous Fancy Fish Sauce
3- 28 oz cans of crushed tomatoes
1 sm can of tomato paste
1 onion, sliced
1 clove of garlic diced
1 1/2 teaspoons of red pepper flakes
3 tablespoons of olive oil
1 1/2 lbs of linguini
1 lb of crab legs, washed (in shells)
1 lb of mussels, washed(in shell)
1 lb of small clams, washed (in shell)
1 lb of scallops, washed
1 lb of shrimp, washed
1 lb of small lobster tails, washed
To make sauce.....Heat oil, add onion and garlic, cook until light brown. Then add tomato paste. Stir occasionally for 3 minutes. After that, add cans of crushed tomaotes. Stir until mixed well. Then add 1 1/2 teaspoons of red pepper flakes.
After sauce is complete add all fish except shrimp and scallops. Let simmer on low,the entire day (the longer it cooks the better it tastes.) In the hour before serving add shrimp and scallops.
Cook pasta and add sauce when done.
1 cup LIGHT corn syrup
1 Tbsp butter
1/8 tsp of salt
1/2 cup sugar
1 tsp vanilla
in mixing bowl. When mixed well, add 1 cup chopped pecans
Bake in deep dish pie pan, in unbaked crust, at 300 for about 1 hour-may take about 10 mins more depending on your oven. This is great pie! I double it everytime I make it and it goes fast.
Nancy's Peanut Butter Fudge
2 cups sugar
1 cup peanut butter
1 - 7oz jar of marshmallow creme (Kraft)
2/3 cup regular milk
Mix sugar and milk to soft boil stage. Add in peanut butter and marshmallow creme. Put in lightly greased 8"x 8" pan. Chill.
TACO SPREAD DIP
2 large ripe avocados, peeled, pitted, and mashed
2 teaspoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon garlic powder
1 container (8oz) dairy sour cream
1-1/2cups (12oz) shredded Cheddar cheese
2 cans (10oz each) Ro*Tel Diced Tomatoes and Green Chilies, drained
3/4 cup pitted black olives, sliced
1 small onion, chopped
Directions: In a medium bowl, combine first five ingredients. Spread into glass pie plate. Layer remaining ingredients over avocado mixture. Chill until ready to serve. Serve with tortilla chips. Makes 8 servings.
HAM AND CHEDDAR CRESCENTS
1 8oz. can Crescents
8 thin slices cooked ham ( I use Black Forest)
1/2 cup shredded Cheddar cheese
Directions: Heat oven to 375. Separate dough into 8 triangles, put one slice ham and 1 tablespoon cheese on each triangle, roll loosely from shortest side. Bake on ungreased cookie sheet for 12 to 16 minutes. I serve with honey mustard dipping sauce.
"LITE" NORTH STARS
If you have one of those bread tubes use the bread from that and after it has bakes slice it into 1/4 inch slices. or just use party bread.
Preheat oven to 375.
1 cup reduced-fat shredded Swiss or Cheddar cheese
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 pkg. dry Italian salad dressing mix
1/2 cup red bell pepper,chopped
1/2 cup green bell pepper,chopped
Mix first 4 ingredients together mixing well. Spread mixture onto bread, sprinkle evenly with bell peppers. Bake 10-12 minutes or until cheese is bubbly. Makes about 24.
TRIPLE CHOCOLATE TURTLE FUDGE
4 1/2 cups sugar
1/2 cup butter
1-(12 oz.) can evaporated milk
4 1/2 cups mini marshmallows
1-(12 oz.) pkg. semi sweet chocolate chips
12 oz. sweet baking chocolate, cut into pieces
2 oz. unsweetened baking chocolate, cut into pieces
2 teaspoons vanilla
1 cup chopped pecans
75 caramels, unwrapped
3 tablespoons water
60 pecan halves
Line 15x10x1-inch baking pan with foil so foil extends over sides of pan; grease foil. In large saucepan, combine sugar, butter, and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly, Boil 5 minutes over medium heat, without stirring.
Remove saucepan from heat. Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until chocolate is melted and mixture is smooth. Stir in vanilla and pecans. Quickly spread mixture in greased foil-lined pan.
In medium saucepan, combine caramels and water. Cook over low heat until caramels are melted, stirring frequently. Pour melted caramels evenly over fudge to cover completely. Arrange pecan halves over caramel. Cool 2 hours or until completely cooled. Remove fudge from pan by lifting foil. Remove foil and cut into squares.
Devil's Food Cookies
1/2 Cup Shortening 1/2 tsp. Salt
1 Cup Sugar 1 tsp. Vanilla
2 Eggs 1 tsp. Butter Flavoring
1 3/4 Cup Flour About 20 Large Marshmellows
1/2 Cup Cocoa Cut In Half
1 tsp. Baking Powder (Chopped Pecans may be added)
Cream shortening and sugar well. Add eggs, one at a time. Beat well. Combine next 4 ingredients. Mix well. Add to creamed mixture. Stir in vanilla and flavoring (dough will be stiff)Chill 30 minutes. Shape into 1 inch balls. Bake on greased cookie sheet at 350' for 8 minutes. Place marshmellow half on top and bake an additional 2 minutes. Frost when cool.
1/2 Cup Semi-Sweet Morsels 2 Tbs. Butter or Oleo
1/4 Cup Milk 2 Cups Sifted Powdered
Combine first 3 ingredients. Cook over low heat until chocolate melts. Add sugar. Beat until smooth. Add more milk if needed for spreading (a little stiffer than a glaze) Yield: 3 1/2 dozen
8 OZ. Dream Cheese 3 (4 oz,) cans sm deveined
3 chopped Green Onions Shrimp-or-1/2 lb fresh
1 can Cream of Mushroom Soup Salad Shrimp
1 T. Knox Gelatin, dissolved 1 C. chopped Celery
in 3 T. hot water 1 C. Mayonnaise
Heat soup; add gelatin and cool. Mix other ingredients; add soup and pour into mold sprayed with Pam. Refrigerate overnight. SERVE WITH CRACKERS
PARTY MEAT BALLS
1 1/2 LB Ground Beef 3 Slices White Bread
1/2 C. Milk 1 Sm Shredded Onion
1 tsp Salt 1/8 tsp. ground Nutmeg
2 Eggs slightly beaten 1/8 tsp. ground Allspice
1 Clove Garlic, Mashed Bar-B-Que Sauce
Crumble Bread add Milk, stir until paste like consistency. Add to meat in a mixing bowl. Add the seasonings and eggs. Beat until well blended. Dip out rounded tsps. and roll between the hands to 1/2" balls. Set on waxpaper for approx. 1/2 hour to dry a bit. Heat 1/2" fat in a skillet and brown meat balls. Drain and place, in single layer, in a shallow baking pan. Generously brush or pour Bar B Que Sauce over
each meat ball. Bake in 350'oven for 30 mins. Serve with Tooth Picks. Delicious when BarBQue Sauce is a bit hot (with peppers).
My Favorite NACHOS
1 Can Fritos Bean Dip Pkg Tostados
Cheddar Cheese -or- tortillas cut into
1 can whole or chopped fourths and fried
Green Chili salted
Spread Bean Dip on tostada, put small strip of green chili in center and top with cheese. Cover Cookie Sheet with the individual Tostadas and put in a 350' oven until cheese melts. Delicious and very easy
Chili Cheese Roll ~ A must for our holiday parties!
2 lb. box Velvetta ~ soften & chop
1 c. of chopped pecans
1 tsp. (or to taste) Garlic Powder
Red Chili powder
Hand mix & roll in red chili powder
Wrap in cellophane to store or give as gifts.
Makes 3 lg. or 4 sm. rolls
Cheese Balls ~ Another party favorite
1 lb. grated cheddar cheese
1 c. flour
1 stick butter or Imperial
1/2 tsp. paprika
1 bottle stuffed green olives (48)
Mix ingred. & mold around olives. Bake 10 minutes @ 375 on ungreased baking sheet.
Ceviche ~ For something different & delicious
1 lb. mild white fish, raw, finely diced (I like Blue Hake)
2 tomatoes, skins removed, finely diced
1 jalapeno, seeds & membrane removed, finely diced
1/2 red onion, finely diced
1/2 green pepper, seeds & membrane removed, finely diced
1/2 yellow pepper same as above
1 bunch cilantro finely chopped (Use to your taste)
1 tbs. chili powder, toasted
1 tsp. adobo seasonings (If you can't find, omit)
2 limes, juiced (or 4 tbs.)
1 lemon, juiced (or 3 tbs.)
Mix all in bowl.
Salt & pepper to taste.
Use a small amount of lime & lemon zest
Allow an hour or so for lime juice to "cook" fish!
Serve with your favorite crackers.
1 (11oz.)pkg. tortilla chips
1 (l6oz.) can refried beans
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 jar pickled hot jalepeno pepper slices
Place about 3 dozen tortilla chips on an ungreased baking sheet. Spread about 2 tsp. refried bean on each chip; sprinkle with green onions and cheese. Top each with a slice of jalepeno pepper. Bake for 5 min. at 350* or until cheese melts. Repeat for more!
PINEAPPLE CHEESE BALL
This is always the hit of the party!
2 8oz pkgs. lite cream cheese
1 8oz can crushed pineapple, drained
1/4 c. finely chopped bell pepper
2 T. finely chopped onion
1 tsp. season salt
1 cup chopped pecans
Combine cream cheese (we like the neufchatel) pineapple, green pepper, onion and salt; mix well. Chill; shape into a
4 inch ball and roll in pecans. Serve with your favorite crackers.
BLUE RIBBON PEANUT BUTTER COOKIES
1 cup peanut butter 1 cup brown sugar
1 cup granulated sugar 1 scant cup shortening
2 eggs 2&1/2 c. self rising flour
1 tsp. vanilla
Cream shortening and sugars. Add peanut butter, eggs, flour, vanilla. Mix well. Shape into balls and press with fork. Bake on ungreased cookie sheet for 5 min. at 400*
Bacon-Wrapped Mushroom Caps
15 strips bacon
30 small to medium mushroom caps, stems removed
1 cup sharp spreadable Cheddar cheese
2 Tbsp. minced green onion
2 Tbsp. bread crumbs (garlic/herb)
3 Tbsp. sauterne
Cut bacon strips in half
Mix cheese, onions and bread crumbs. Set aside to stuff mushrooms.
Wrap each mushroom cap with a strip of bacon, securing with toothpick.
Broil the mushrooms 5 minutes, or until bacon is cooked and slightly crisped. Drain juice into a small bowl and set aside.
Place a small mound of the cheese mixture in each mushroom cap.
Broil mushrooms another 3-5 minutes, until cheese is hot, but not flowing.
Place mushrooms in a chafing dish with reserved juices and sauterne. Serve hot. Reheat if needed.
Yield: 30 bites
Smoked Oyster-Cheese Spread
3 oz. softened cream cheese
1 can (3-3/4 oz) smoked oysters, drained
1 Tbsp. mayonnaise
1 Tbsp. dry sherry
1 tsp. onion juice
½ tsp. paprika
Chives, finely snipped
Mix all ingredients except chives in a food processor and process until smooth. Pile inot a serving dish and garnish with chives. Serve with crackers or breads. May be made ahead. Keep tightly covered.
Yield: 1 cup (My friends tell me this is like a spreadable smoked oyster and they beg for it!)
Cream Cheese with Jezebel Sauce
1 10 oz. jar pineapple preserves (or ice cream topping)
1 10 oz. jar apple jelly
1/3 cup horseradish
1/4 cup dry mustard
1-1/2 teaspoons finely ground fresh black pepper
In a food processor with a steel blade, process all ingredients just until blended. Spoon into jars. Serve poured over cream cheese with crackers (we like Carr Croissant crackers best). Keeps refrigerated for 2 weeks. Makes 2 1/2 cups.
Bake at 350 degrees for 45 minutes
Ingredients: 1 16 0z. bag of shredded swiss cheese
1 16 oz. bag of shredded cheddar cheese
1 cup mayonnaise
1 lb. shredded corned beef
1 cup sour cream
1 16 oz. can of sauerkraut, drained
1 large round loaf rye or pumpernickel bread
Directions: Cut the center out of the bread and cut into pieces for dipping.
Mix all other ingredients and put in the middle of the emptied bread.
Put the filled bread on a cookie sheet and bake.
Place the bread on a large platter with all of the bread pieces around it.
CHICKEN ARTICHOKE DIP
Bake in preheated 350 degree oven for 20-30 minutes until bubbling and browned on top.
Ingredients: 2 cups cooked, chilled, chicken,(processed or chopped fine)
1 can drained artichoke hearts,(processed or chopped fine)
1 pint plus ¼ cup mayonnaise
8 oz. grated parmesan cheese
2-3 cloves finely chopped garlic
1/8 tsp. ground red pepper
1-2 dashes tabasco
Directions: Combine all ingredients in a bowl. Mix thoroughly.
Put mixture into a 1 quart crock pot liner (removable kind)
or a small baking dish. Bake. Serve with tortilla chips.
1 large can (46 oz.) pineapple juice
1 12 oz. can frozen orange juice
2 6 oz. boxes red raspberry Jello
1 6 oz. box cherry Jello
3 cups hot water
5 cups cold water
half gallon carton orange sherbet
Directions: Dissolve the raspberry and cherry Jello in the hot water.
Add the cold water, pineapple juice and orange juice.
Add half the orange sherbet and mix well;
scoop remaining orange sherbet to float on top and add ice.
1 cup smooth peanut butter
1/2 cup dark corn syrup
1 cup rice crispies
8 ounces milk chocolate, broken into pieces
1/4 cup finely chopped peanuts
1. Beat peanut butter and corn syrup in medium size bowl.
Stir in cereal until well blended.
2. Line a large baking sheet with waxed paper. Shape teaspoonsfuls of mixture
into balls. Place on baking sheet. Refrigerate several hours or until firm.
3. In a medium bowl melt chocolate in microwave for 1 minute, stirring occasionally until smooth.
4. Using a fork, dip a peanut butter ball in chocolate; remove excess chocolate.
Roll truffle in chopped peanuts. Replace finished truffles on baking sheet. Refrigerate 1 hour or
until firm. Try other coatings like coconut, colored sugars, or sprinkles.
Makes 3 1/2 dozen
This sparkling red punch is a good choice for a buffet at holiday time with a citrus bite. For a less sweet punch, substitute seltzer or club soda for the ginger ale.
Makes about 1 1/2 quarts.
2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced
1 lime, thinly sliced
4 cups ginger ale, chilled
Step 1: In a large glass container, combine ingredients and chill thoroughly.
Step 2: Just before serving, slowly stir in the ginger ale. Pour into a punch bowl and add an ice ring made by freezing fruit (lime or orange slices, strawberries or cherries, etc.) and water in a decorative mold.
Makes approx. 45 pieces.
2 3/4 cups granulated sugar
1/2 stick unsalted butter
2/3 cup water
1 1/2 cups lightly salted peanuts
Step 1: Line a 9 x 13-inch pan with foil and grease well.
Step 2: In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface.
Step 3: Stir in the peanuts and pour mixture into the foil-lined pan, spreading the nuts evenly.
Step 4: Let peanut brittle set and cool before breaking into bite-size pieces. It can be stored in an airtight container in a cool, dry place for up to 1 month.
1 cup butter
1/2 cup confectioner's sugar
1/2 teaspoon vanilla
1 3/4 cup sifted flour
1/2 cup ground pecans
Cream the butter with the powdered sugar. Blend in the vanilla, flour and pecans. Chill and roll into walnut-sized balls. Bake 15 minutes at 350 degrees or until browned. While warm, roll in powdered sugar.
Cream cheese, softened
Pizza or taco sauce
Green pepper, chopped
Taco or Dorito Chips
Cover pizza pan with softened cream cheese; add pizza or taco sauce to cover. Then add any of the remaining ingredients you wish using the chip to scoop up onto, to eat. This is an absolutely terrific snack!
HOT APPLE CIDER
2 qts. apple cider
1 pt. cranberry juice
3/4 cup sugar (some like less)
1 tsp. whole allspice
1 small orange, studded with cloves
2 cinnamon sticks
Combine all ingredients and boil on high heat for 1 hour, then turn to low and simmer for 4 to 8 hours.
(Dave and I made up this recipe together one day. It's hard to write down because it is a "little of this and a little of that".. Yummy though!!
3 pkgs. Cream cheese, softened
Lots of grated Cheddar cheese (or use to your liking)
1 - 2 pkgs. of dry Ranch dressing mix
Parsley flakes (fresh preferred, but dry is fine too)
Chopped nuts (optional - I usually don't use them but it is good that way too)
Mix well together the softened cream cheese and cheddar cheese. Then mix in the Ranch mix. Mix well and form into a ball. Then roll in the parsley flakes. It is also good rolled in small chopped nuts too. Serve with your favorite crackers!
YUMMY VEGGIE DIP
1 cup sour cream
1 cup Mayonnaise
1 pkg. dry Uncle Dan's dressing mix
Mix all together and put in horseradish to taste... probably close to a teaspoonful. We enjoy this with fresh cauliflower, celery, carrots, broccoli and green peppers. Enjoy!!
Your meal will end with Pizzazz when you ladle this flaming sauce over ice cream.
1 16 oz. can pitted dark sweet cherries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup brandy, cherry brandy or kirsch
Vanilla Ice Cream
Drain cherries, reserving 1/2 cup syrup. Set cherries aside. In a medium saucepan or the blazer pan of a chafing dish combine reserved syrup, sugar & cornstarch.
Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in cherries, heat through.
In a small saucepan heat brandy or kirsch till it almost simmers. If desired pour heated brandy into a large ladle. Carefully ignite brandy and pour over cherry mixture. Serve immediately over ice cream.
Makes 6-8 servings.
Tangy Cranberry Sauce (Dipping Sauce) for Poultry, beef (cocktail meatballs) or pork. In a saucepan combine, 1 8oz. can jellied cranberry sauce, 2 Tablespoons steak sauce
1 Tablespoon brown sugar Heat, stirring occasionally.
Chicken Parmesan Roll-Ups
I make this in the oven and freeze for company or a party. I use the provolone cheese. Everyone loves these.
Prep Time: 20 mins.
4 Boneless, Skinless Chicken Brests
4 thin slices boiled ham
4 thin slices provolone cheese (or Swiss)
1/4 cup (1/2 stick) Sweet Cream Butter
1/2 cup herb seasoned stuffing, crushed (Pepperidge Farm)
1/4 cup grated Parmesan cheese
Trim chicken of any fat. Place each piece, skinned-side down, between two pieces of plastic wrap. Lightly pound chicken to flatten to an even thickness throughout.
Remove platic wrap. Place one slice ham and one slice cheese over each chicken breast. Starting at wide end, tightly roll up chicken, ham and cheese. (Scure end with toothpick, if desired.)
In a glass baking dish, melt butter in microwave. On wax paper or flat dish, combine stuffing and Parmesan. I use a bowl.
Roll each roll-up in melted butter, then in stuffing mixture to coat evenly. Arrange coated chicken in a hollow-circle pattern in same baking dish. (This is the best way to arrange food for even cooking in microwave.) Sprinkle remaining stuffing over chicken.
Loosely cover chicken with wax paper (not plastic wrap). Microwave six minutes on High, rotating dish after three minutes. (If roll-ups are very large, increase cooking time one to two minutes.) Let chicken stand, covered with wax paper, five minutes. (Remove toothpicks before serving.)
Note: To Bake In Oven: Preheat oven to 375 degrees. Place roll-ups in baking pan. I spray the pan. Bake uncovered, 25-30 minutes until juices run clear (not pink).
To Freeze: Let cooked chicken cool; wrap roll-ups individually in plastic wrap and place in plastic freezer bag. Thaw in refrigerator or microwave. Reheat in microwave or oven.
1 lg package of cream cheese (at room temp)
2 cans of Hormel Chile (NO BEANS)
1 large block of sharp chedder cheese(grated)
1 large bag Ranch flavored Dorito's
In a 8X10 oven proof caserole dish spread package of cream cheese all over bottom
on top of that pour 2 cans of chile
on top of that spread graded chedder cheese
bake in oven or microwave till cheese on top just melts and bubbles
Serve with Ranch flavored Dorito's for dipping
Hot Chipped Beef Dip
8 oz. cream cheese
2 T milk
3/4 cup snipped dried or chipped beef or smoked sliced beef (2 1/2 to 3 oz)
1 T onion minced
2 T chopped green pepper
1/2 t seasoned pepper
1/2 cup dairy sour cream
1/2 cup sliced natural almonds
raw veggies and/or triscuits
Blend together cream cheese and milk. Mix in beef, onion, green pepper, seasoned pepper, sour cream and almonds. Spoon into a small ungreased casserole (about 2 cup size) Bake at 350 for 15 minutes or until hot.
I sprinkle almonds on top as well, and sometimes use 325 for 30 minutes!
Pour 1 1/2 cups boiling water over 1 cup quick oats and let stand for 20 minutes.
Ingredients for Cake: 1 cup packed brown sugar
1 cup white sugar
1 1/3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup vegetable oil
2 eggs beaten
Mix these together and add the oatmeal that has been setting for 20 minutes. Pour into 13x9 pan which has been sprayed with cooking spray and bake at 350 degrees for 35-40 minutes.
1 stick margarine
1 cup packed brown sugar
3 tablespoons milk
1 can coconut
1 cup pecans
Mix together the margarine, brown sugar and milk, boil for 1 minute. Add coconut and pecans. Pour over cake while hot and brown under broiler.
Ranger Cookies (An Oldie But Goodie Family Favorite)
325-350 Deg. 10-15 Mins. (Makes 125 Small Cookies)
1 C. Butter Flavor Crisco
1 C. White Sugar
1 C. Brown Sugar
2 C. Corn Flakes
2 C. Raw Oatmeal
2 C. Flour
½ tsp. Baking Powder
2 tsp. Baking Soda
1 C. Coconut
1 C. Chopped Pecans
1 tsp. Vanilla
Mix flour, baking powder and soda in small bowl. In large mixing bowl, mix sugars, butter flavored Crisco and eggs (one at a time, mixing well after each) and vanilla. Add dry ingredients, then corn flakes, oatmemal, coconut and pecans. Roll into small balls and press out on cookie sheet. Makes a great crispy cooky that freezes very well and stay fresh for a long time in a cookie tin.
1 tablespoon sugar
1 tablespoon ground cinnamon
1 Butter flavor Crisco
1 ½ cups sugar
1 tsp. vanilla extract
2 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 tsp. cream of tartar
Combine 1 tablespoon sugar and cinnamon in a small mixing bowl.
Cream shortening; gradually add 1 ½ cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
Sift together flour, soda, salt, and cream of tartar in a medium mixing bowl. Add to creamed mixture; mix well. Shape dough into 1-inch balls and roll in reserved cinnamon mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 deg. for 6 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.
White Chocolate Clusters
2 Pounds white chocolate or almond bark
1 cup creamy or chunky peanut butter
2 cups salted dry roasted peanuts
3 cups miniature marshmallows (you can use the pastel colored ones to make them more festive)
4 cups Rice Crispies cereal
Melt white chocolate and peanut butter in microwave or double boiler, stirring often to mix well. All all remaining ingredients; stir with a wooden spoon to coat evenly. Drop by teaspoonfuls onto waxed paper. Cool. Yield - 11 dozen
1 cup (6 ounces) butterscotch chips
½ cup creamy peanut butter
1 can (3 ounces) chow meain noodles
1 cup miniature marshmallows
Melt butterscotch chips and peanut butter in the top of a double boiler. Fold in chow mein noodles, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool. Yield: 2 dozen
1/2 c. sugar
2 c. Flour
Cream butter and sugar. Add Flour. Mix together. Pat out on 10 1/2"x 15 1/2" pan. Bake 15-20 minutes at 350 degrees. Cool.
1/2 lb. butter
3/4 c. sugar
4 Tbsp. corn syrup
1 can sweetened condensed milk
large pakage chocolate chips
Bring butter, sugar, sweetened milk, and cornsyrup to a boil. Cook until light brown toffe color or softball stage. Pour over cookie mixture cool slightly. Sprinkle chocolate chips on top while warm. When they are melted spread over carmel mixture. Sprinkle on nuts. Make sure you use real butter.
Sweet Chex Mix
2 c. sugar
1 c. butter
1 c. cream
3/4 c. corn syrup
Cook this together until you get it to a softball stage.
4 c. rice chex
4 c. corn chex
4 c. kix
4 c. cheerios
Mix together. I put mine on a large cookie sheet to cool. You can also mix nuts into this too. It's really yummy!!!
1 package of english muffins - split and buttered
Spread with mixture of:
1 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded mozzarela cheese
1/4 cup parmesan cheese
1/2 t. onion
1/2 t garlic salt
Cut each half in quarters and broil mid rack for 6 minutes
Em's Awesome Quesadilla's
(Great for an afternoon snack or a party!)
1 package of flour tortillas - large
your favorite cheese(s) blocks...
asedero is the choice but mozerella (sp) or pepper jack is fine if you don't have green chile
green chile (Hatch preferably but any will do) -you can also use salsa
Preheat oven to 350 and put a sheet of foil in.
Slice the cheese and lay them on one torilla...I lay them in a circle..then fill in the middle..
Place the tortilla on the foil and bake until cheese starts to melt.
Obviously baking time will depend largely on how thin/thick you sliced the cheese/what kind of cheese you are using. You have to watch very closely so the cheese don't burn.
As the cheese begins to melt, sprinkle green chile over then place second tortilla on top...again watching carefully.
Remove from oven when top tortilla is warm to the touch.
Use a pizza cutter to cut in wedges.
Then serve and go!
Dip in salsa (Old El Paso is the best...Pace is ok, I guess:) )
It's best to serve these fresh out of the oven. They are quick to make.
If you are having a big party, you can make a few before hand, cut them up into wedges then keep warm in a low heat oven.
16 large Mushrooms / fresh Lemon Juice / 1/2 pound Italian Sausage
Preheat oven to 375 degrees F. Remove mushrooms stems and mince them. Paint caps with lemon juice to prevent discoloration.
Crumble Italian Sausage and place in bowl. Add chopped stems, salt and pepper and mix well. Spoon stuffing into mushroom caps and smooth into rounded shape. Place stuffed mushrooms on lightly greased baking dish. Bake for 15 minutes or until sausage is no longer pink.