from Amy Ayres
About 48 small unbaked dinner rolls
1 1/2 c. chocolate chips
1/2 c. hot cocoa mix
1/4 c. of your favorite nuts
2/3 c. toffee bits
1/2 c. melted butter
1/2 c. brown sugar
Spray large bundt pan with cooking spray.Wrap each roll around a 4-5 chocolate chips and completely enclose, coat each roll in hot cocoa mix and place in prepared bundt pan.
Between each layer of rolls, sprinkle with nuts and toffee bits, sprinkle any remaining cocoa over rolls.
Combine melted butter and brown sugar and pour over rolls. Allow rolls to rise almost to the top of pan (about 25 min.) Bake at 350 degrees for 30-35 min. Cool about 115 minutes and invert onto serving platter.
Wednesday, September 9, 2009
Sweet Chili
from Amy Ayres
1/2 c. ketchup
1/4 c. molasses
1 tsp mustard
1 large or two small cans baked beans
1 can tomato soup
1 can petite diced tomatoes
2 cans of beans (navy, kidney, black, or whatever you like)
1 lb. ground beef or turkey (either is good)
season with garlic salt, onion powder and pepper
Brown the meat and throw everything in the crock pot. On high it will cook in
less than an hour, on low in about two.
1/2 c. ketchup
1/4 c. molasses
1 tsp mustard
1 large or two small cans baked beans
1 can tomato soup
1 can petite diced tomatoes
2 cans of beans (navy, kidney, black, or whatever you like)
1 lb. ground beef or turkey (either is good)
season with garlic salt, onion powder and pepper
Brown the meat and throw everything in the crock pot. On high it will cook in
less than an hour, on low in about two.
Lemon Chicken Soup
from Amy Ayres
12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour
In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.
Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.
12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour
In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.
Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.
Home Made Syrup
from Amy Ayres
(Lion House recipe)
1/2 C. butter
1 C. sugar
1/2 C. buttermilk
1/2 tsp. baling soda
1 tsp. extract (whatever flavor you like)
Melt butter in a saucepan, add sugar, soda, buttermilk and extract. Let it foam up a bit then remove from heat and serve.
(Lion House recipe)
1/2 C. butter
1 C. sugar
1/2 C. buttermilk
1/2 tsp. baling soda
1 tsp. extract (whatever flavor you like)
Melt butter in a saucepan, add sugar, soda, buttermilk and extract. Let it foam up a bit then remove from heat and serve.
Apricot Jam with Pineapple & Maraschino Cherries
from Jean Webster
"This is one of my favorite jam recipes. Jam is easier to make than jelly. We use whole fruit for jam so there's no juicing or straining."
Boil on medium heat for 20 minutes:
6 cups apricots
7 cups sugar
1 tablespoon reconstituted lemon juice
Add & bring to rolling boil again:
1 cup crushed pineapple, undrained
Remove from heat and add:
1 small package apricot Jello (I used strawberry)
5 ounces chopped maraschino cherries
Stir and ladle into HOT jars. Seal with HOT lids. Turn upside down on towel. Let sit for 24 hours. ENJOY!
Thanks again, Jean, for teaching the class on making jam!
"This is one of my favorite jam recipes. Jam is easier to make than jelly. We use whole fruit for jam so there's no juicing or straining."
Boil on medium heat for 20 minutes:
6 cups apricots
7 cups sugar
1 tablespoon reconstituted lemon juice
Add & bring to rolling boil again:
1 cup crushed pineapple, undrained
Remove from heat and add:
1 small package apricot Jello (I used strawberry)
5 ounces chopped maraschino cherries
Stir and ladle into HOT jars. Seal with HOT lids. Turn upside down on towel. Let sit for 24 hours. ENJOY!
Thanks again, Jean, for teaching the class on making jam!
Thursday, July 30, 2009
Pork & Green Chile Burritos
from Da'nelle Robins
This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.
2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas
1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts
This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.
2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas
1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts
Cashew Chicken Pasta Salad
from Da'nelle Robins
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
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