1 can whole kernel corn, drained
1 4 oz. can diced green chiles
1/2 c. diced red pepper
1 T. minced jalapeño
2 T. sliced olives
1 c. mayonaise
1 c. grated Monterey or Pepperjack cheese
1/2 c. grated fresh Parmesan cheese
Mix corn, chilies, jalapeño, olives and red pepper in a medium bowl. Add mayo and stir well. Add cheeses and stir. Pour/spoon mixture into small casserole dish and bake at 350 until hot. Serve with corn chips.
You can add cooked, shredded chicken to this to make it a main dish.
12.27.2015
Cranberry Fluff - a different version
2 c. raw cranberries, ground
1/2 c. sugar
1 c. diced apples
1/2-3/4 c. chopped pecans
3 c. heavy whipping cream, whipped to stiff peaks and sweetened to taste with powdered sugar
Combine cranberries and sugar. Cover and chill overnight. Add apples and pecans. Fold in whipping cream. Chill.
1/2 c. sugar
1 c. diced apples
1/2-3/4 c. chopped pecans
3 c. heavy whipping cream, whipped to stiff peaks and sweetened to taste with powdered sugar
Combine cranberries and sugar. Cover and chill overnight. Add apples and pecans. Fold in whipping cream. Chill.
12.21.2015
Cheddar Ranch Cheese Ball
Cheddar Ranch Cheese Ball
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups slivered almonds or chopped pecans
Mix all ingredients, except nuts, thoroughly. Form into one ball or two smaller balls. Roll in nuts and refrigerate. Serve with crackers. This definitely tastes best when refrigerated overnight before serving.
Shelly's note: Triple this recipe to make 9 one cup balls, although I didn't measure the nuts, just bought a huge bag and used what I needed.
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups slivered almonds or chopped pecans
Mix all ingredients, except nuts, thoroughly. Form into one ball or two smaller balls. Roll in nuts and refrigerate. Serve with crackers. This definitely tastes best when refrigerated overnight before serving.
Shelly's note: Triple this recipe to make 9 one cup balls, although I didn't measure the nuts, just bought a huge bag and used what I needed.
12.15.2015
Christmas Crack
1 (12.8 oz.) box of rice chex cereal
1 (12 oz.) box golden graham cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1.5 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup
Combine first 4 ingredients in large bowl and mix well. In large sauce pan, cook butter, sugar and corn syrup until it comes to a "soft ball" stage. 234 degrees on cookie thermometer.
Pour over cereal mixture and stir until well coated.
Pour onto 2 large cookie sheets to cool. Stir occasionally to prevent clumping. Store in air tight container.
1 (12 oz.) box golden graham cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1.5 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup
Combine first 4 ingredients in large bowl and mix well. In large sauce pan, cook butter, sugar and corn syrup until it comes to a "soft ball" stage. 234 degrees on cookie thermometer.
Pour over cereal mixture and stir until well coated.
Pour onto 2 large cookie sheets to cool. Stir occasionally to prevent clumping. Store in air tight container.
Chocolate Mint Brownie Cookies
Cookie
1 Devil's Food cake mix
2 eggs
3/4 cup shortening (I use 1/2 shortening and 1/2 coconut oil and it still turns out)
Combine and roll into balls, flatten slightly, bake at 350 degrees for 8 minutes.
Frosting is the Wilton Class Buttercream Icing:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp. clear vanilla extract
1 Devil's Food cake mix
2 eggs
3/4 cup shortening (I use 1/2 shortening and 1/2 coconut oil and it still turns out)
Combine and roll into balls, flatten slightly, bake at 350 degrees for 8 minutes.
Frosting is the Wilton Class Buttercream Icing:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp. clear vanilla extract
4 cups sifted confectioners' sugar
2 TBS. milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Gradually add milk; beat at medium speed until light and fluffy.
Add meringue powder so the frosting stiffens up.
Take part of icing and add mint extract and green food coloring.
Add cocoa powder and more water to the rest of the icing until it tastes good and is spreadable.
Frost the cooled cookies with the mint icing, let dry (meringue powder helps with this) then frost with chocolate icing.
12.03.2015
Meatballs for Meatball Subs
From Shelly
1 lb. extra lean turkey
1 lb. mild italian sausage
2 eggs
1/4 cup very small diced zucchini
1/4 cup very small diced carrots
1 cup panko
onion powder, garlic powder to taste
1 TBS. italian seasoning
1/4 tsp. crushed red pepper
1 tsp. salt
chicken broth (3/4 cup+ per pan)
Mix all ingredients except broth. Form into small meatballs and brown on all sides in oil. Add 3/4 cup broth. Cover, reduce heat to low. Cook about 7 minutes (5 for smaller meatballs.)
1 lb. extra lean turkey
1 lb. mild italian sausage
2 eggs
1/4 cup very small diced zucchini
1/4 cup very small diced carrots
1 cup panko
onion powder, garlic powder to taste
1 TBS. italian seasoning
1/4 tsp. crushed red pepper
1 tsp. salt
chicken broth (3/4 cup+ per pan)
Mix all ingredients except broth. Form into small meatballs and brown on all sides in oil. Add 3/4 cup broth. Cover, reduce heat to low. Cook about 7 minutes (5 for smaller meatballs.)