4-5 lb. roast
3 beef boullion cubes
1/4 cup water
1 onion chopped
1 garlic clove, minced
1 can (4oz) diced jalepenos
1 package Dry Italian Dressing
Put all ingredients in crock pot and cook on low for 24 hrs or on high for 8 hrs.
Friday, May 8, 2009
Tortilla Beef Bake
1 lb. Ground beef browned, drained
1 can cream of chicken
2 1/2 cups crushed tortilla chips
16 oz. salsa
1 1/2 cups grated cheese
Mix beef and cream of chicken. Sprinkle 1 1/2 cups of the chips on the bottom of a greased 2 quart baking dish. Top with beef mixture, salsa, and cheese. Bake uncovered at 350 for 25-30 min. Sprinkle with remaining chips and cook 3 min. longer.
1 can cream of chicken
2 1/2 cups crushed tortilla chips
16 oz. salsa
1 1/2 cups grated cheese
Mix beef and cream of chicken. Sprinkle 1 1/2 cups of the chips on the bottom of a greased 2 quart baking dish. Top with beef mixture, salsa, and cheese. Bake uncovered at 350 for 25-30 min. Sprinkle with remaining chips and cook 3 min. longer.
Peanut Butter Rice Krispy Treats
In a large mixing bowl pour in 4 cups of Rice Krispies
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Amish Friendship Bread
If you are starting the bread yourself combine 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-top bag and squeeze it together until mixed in. This is day 1. Continue with the rest of normal instructions.Note: Do not refrigerate the starter. Keep it at room temperature.
Amish Friendship Bread
Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.
First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.Pour remaining batter into a large bowl and add the following ingredients:1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding
Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.
Amish Friendship Bread
Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.
First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.Pour remaining batter into a large bowl and add the following ingredients:1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding
Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.
Wednesday, April 15, 2009
Caramel Oatmeal Bars
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
Friday, March 6, 2009
Chocolate Peanut Butter Cookies
1 pkg (18-1/4oz) devil's food cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
Friday, February 6, 2009
Zippy White Chili
2 boneless skinless chicken breasts
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream
Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.
Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream
Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.
Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.
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