Serves/Makes: 6
Ingredients:
4 cups fresh corn kernels, or frozen, thawed
1 cup Cheddar cheese, grated
8 ounces cream cheese, room temperature
1 can (7 ounce) diced green chiles
2 teaspoons chili powder
2 teaspoons cumin
Directions:
Preheat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet.
Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.
Tuesday, November 23, 2010
Make-Ahead Mashed Potatoes
Ingredients
* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste
Directions
1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole. (I put in Crock Pot)
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes. (Crock pot on low for 4 hours)
Nutritional Information open nutritional information
Amount Per Serving Calories: 245 | Total Fat: 9.3g | Cholesterol: 25mg
* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste
Directions
1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole. (I put in Crock Pot)
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes. (Crock pot on low for 4 hours)
Nutritional Information open nutritional information
Amount Per Serving Calories: 245 | Total Fat: 9.3g | Cholesterol: 25mg
Great Pumpkin Dessert
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Saturday, November 6, 2010
Chicken Taco Soup
1 onion, chopped
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Saturday, October 2, 2010
Caramel-Carrot Poke Cake
1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Print these coupons...
$0.75 off Betty Crocker® Supreme Brownie Mix
$0.75 off Betty Crocker® Gluten Free Dessert Mix
$0.50 off Betty Crocker Cake Mix and Frosting
Plus 68 more...
About Concordance™
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Print these coupons...
$0.75 off Betty Crocker® Supreme Brownie Mix
$0.75 off Betty Crocker® Gluten Free Dessert Mix
$0.50 off Betty Crocker Cake Mix and Frosting
Plus 68 more...
About Concordance™
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Sunday, September 12, 2010
Easy Lemon Cookies
Ingredients
* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Saturday, September 4, 2010
CREAM PUFF DESSERT
CREAM PUFF DESSERT
1 stick butter
1 c. water
1 c. flour
4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.
Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!
1 stick butter
1 c. water
1 c. flour
4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.
Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!
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