snacks

Super Nachos

  • Post author:
  • Post category:Entrees

From the kitchen of: Elsie the Cow

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (16 oz.) can refried beans
  • 1(4 oz.) can chopped green chilies, undrained
  • 1-1/2 teaspoons chili powder
  • dash hot pepper sauce
  • 1 pound shredded cheese
  • bag tortilla chips

Preheat oven to 350 degrees.

In skillet, brown meat and onion, pour off fat. Add beans, chiles, chili powder, hot pepper sauce and 2 cups shredded cheese, cook until cheese melts. Arrange chips on baking sheet. Top with meat mixture and remaining shredded cheese. Bake 10 minutes. Garnish as desired.

Continue ReadingSuper Nachos

Taco Dip

  • Post author:
  • Post category:Appetizers

From the kitchen of: unknown

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1/2 teaspoon dry mustard
  • 1 green pepper
  • 1 small onion, chopped
  • 1 (12 oz.) can tomato sauce
  • 1 can refried beans

Brown beef and drain well. Add taco seasoning, dry mustard, chili powder, onion, green pepper, tomato, sauce and refried beans. Cook and mix well, until think, about 5 minutes on medium heat. Pour into 9×13 dish. Pour sour cream on top and add shredded cheese. Bake in 400 degree oven until cheese melts. Let stand 5-10 minutes, serve.

Continue ReadingTaco Dip

Apple and Cheese Torte

From the kitchen of: Tami Putney.

  • 1 stick butter or margarine
  • 3/4 Cup sugar, divided
  • 1 teasp. vanilla, divided
  • 1 Cup flour
  • 1 8 oz. pkg. cream cheese
  • 1 egg
  • 4 thinly sliced apples
  • 1/2 teasp. cinnamon
  • 1/2 Cup powdered sugar
  • 2 Tablespn. milk
  • 2 tablespn. toasted and slivered almonds

Cream together butter, 1/4 Cup sugar and 1/2 teasp. vanilla. Add four and when it’s well blended press the mixture into the bottom and 1 1/2 inches up the sides of a 9" spring form pan. Beat the cream cheese, 1/4 Cup sugar, the egg and 1/2 teasp. vanilla until the mixture is smooth. Pour into the prepared crust.

Toss the apple slices lightly with 1/4 Cup sugar and cinnamon. Layer evenly over the cream cheese. Bake at 450 degree F. for 10 minutes and then reduce the oven to 400 degrees and continue baking for 30-45 minutes or until the apples test "done". Cool the pan and then remove the sides of the pan and place on a serving plate. Combine the powdered sugar and milk, drizzle over the torte and garnish with almonds.

Continue ReadingApple and Cheese Torte

Apple Squares

From the kitchen of: Tami Putney.

Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. Makes 12-15 squares)

  • 2 cups unbleached white flour
  • 2 cups brown sugar, firmly packed
  • 1/2 cup butter or margarine
  • 1 cup chopped nuts (optional)
  • 1-2 tsp cinnamon
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 cup sour cream or yogurt
  • 1 tsp vanilla
  • 1 egg
  • 2 cups apples, peeled and finely chopped (about 2 apples)

Procedure:

Preheat oven to 350 deg. F. In a large bowl, combine the flour, brown sugar and margarine. Blend at low speed, until the mixture forms fine crumbs. If you want to include them, stir in the nuts now. Place 2 3/4 cups of the crumb mixture into an ungreased 13×9 inch pan. Press down firmly. Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool before cutting. Better yet, let it wait 24 hours before cutting. Store loosely covered.

Difficulty: easy. Time: 15 minutes preparation, 40 minutes baking. Precision: approximate measurement OK.

Continue ReadingApple Squares

Chocolate Fudge

From the kitchen of: Bob La Roche’s wife.

  • 3 small packs of chocolate chips ( or 1 large and 1 small)
  • 4 1/2 cups sugar
  • 1/2 pound margarine (2 sticks)
  • 1 large can Pet milk (12 ounces)

In a heavy pan, cook sugar and milk on medium heat, stirring often. Bring to rolling boil and stir for 10 minutes constantly. Remove from heat. Add chips, butter and nuts if desired. Mix until chips and butter are melted. Pour into large buttered pan. Put in refrigerator until hardened.

Continue ReadingChocolate Fudge

Golden Lemon Cheese Pie

From the kitchen of: Coupon Recipe.

  • 9 inch graham cracker crumb crust or baked pastry shell
  • 8 ounce package cream cheese, softened
  • 14 ounce can Sweetened Condensed milk (NOT evaporated milk)
  • 1/3 Lemon juice from concentrate
  • 1 teaspoon vanilla extract

In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Golden Lemon Topping

  • 1/3 cup sugar
  • 2 1/2 teaspoons corn starch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 egg yolk
  • 1 tablespoon butter

In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.

Continue ReadingGolden Lemon Cheese Pie

Libby’s Famous Pumpkin Pie

From the kitchen of: Libby’s

  • 1 unbaked 9-inch deep dish pie shell (4 cup volume)
  • 2 eggs
  • 16 ounce can Libby’s solid Pack Pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 ounce can undiluted evaporated milk

Prepare pie shell, preheat oven to 425 degrees.

Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife comes out clean.

Continue ReadingLibby’s Famous Pumpkin Pie

Peanut Butter Fudge

From the kitchen of: unknown.

  • 2 cups sugar
  • 2/3 cup milk
  • 1 pint marshmallow creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.

Continue ReadingPeanut Butter Fudge

Pumpkin Pie Squares

From the kitchen of: Carol Mineart.

Crust:

  • 1 cup flour
  • 1/2 brown sugar
  • 1/2 cup quick oats
  • 1/2 cup butter

Combine in mixing bowl. Press into ungreased 13 x 9 pan. Bake for 15 minutes at 350 degrees.

Filling:

  • 1 (16 oz.) can pumpkin
  • 1 (13 1/2 oz.) can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

Pour over crust at bake at 350 degrees for 20 minutes.

Topping:

  • 1/2 cup pecans
  • 1/2 cup brown sugar
  • 2 tablespoons butter

Pour over filling, bake 15 to 20 minutes. Cool and cut.

Continue ReadingPumpkin Pie Squares

Fudgy Raspberry Brownies

From the kitchen of: Lisa.

  • 1 cup sugar
  • 1 stick butter or margerine
  • 1 12-oz package semi-sweet chocolate chips
  • 3 eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/3 cup chopped pecans, chopped walnuts, or sliced almonds
  • 3 to 4 tablespoons seedless raspberry preserves or jam

Preheat oven to 350. Grease a 9 by 13 pan. in heavy pan on stovetop, gently warm butter until it melts. Add the sugar, stil till all combined, do NOT let this bubble. Keep on low heat. When combined, remove from heat. Add 1 1/4 cups of the chocolate chips; stir til melted. Stir in eggs until all combined. Stir in flour, baking soda, and vanilla until combined. Pour chocolate batter into pan; spread it out flat. Bake at 350 for 18-22 minutes, or until a toothpick inserted in center comes out slightly sticky.

A few minutes before brownies are done, gently melt the raspberry preserves. As soon as brownies come out of oven, quickly stir nuts and remaining chocolate chips into the raspberry. Then, quickly spread this mixture over hot brownies in the pan. Cover pan with aluminum foil (aluminum should NOT be resting on top of the brownies; leave air space on top of brownies), set ir refrigerator until completely cooled. Enjoy! (They do not need to be stored in the fridge; that is just to set them.)

Continue ReadingFudgy Raspberry Brownies