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Age: 54
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JELLO SHOTS WITH RUM!!!!!!!!!!! YUMMY
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Age: 63
Joined: 02 Jul 2006
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Location: Alberta Canada
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ok how many recipes to win , lol, I have my own cookbook so i could be here for days. Cindy
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Age: 54
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It's not the amount of recipes..............LOL I think its the one that is the best tasting. All of them look so tasty, have tried a couple already. but tonight I am going to try out the drinks............LOL
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Age: 50
Joined: 24 Nov 2006
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Location: Texas
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« nettelarr42794 » wrote:
It's not the amount of recipes..............LOL I think its the one that is the best tasting. All of them look so tasty, have tried a couple already. but tonight I am going to try out the drinks............LOL
How did you like the Mexican spinach dip?
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Age: 53
Joined: 16 Apr 2006
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how did you like the tater tot casserole?
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Age: 54
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My kids ate the tater tot casserole so they really liked it they wanted me to make it again.......... The spinach dip was great.... I am taking some to my sisters house tonight as she watches my kids. I am going out it's my anniversary so I bribed her....lol
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Age: 54
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I am trying out a drink right now.don't know if its one of recipes or not hubby said it was but who knows........LOL
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Age: 50
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Location: Texas
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« nettelarr42794 » wrote:
My kids ate the tater tot casserole so they really liked it they wanted me to make it again.......... The spinach dip was great.... I am taking some to my sisters house tonight as she watches my kids. I am going out it's my anniversary so I bribed her....lol
OH! Happy Anniversary!!!!
Believe it or not, I use the dip as bribery, too! My friends always want it so negotiations always start with "I'll make you some spinach dip if you..." LOL!
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Age: 54
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blove, THANK YOU!!!!!!!!!!!!!! And it worked, she loved it also 
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Age: 54
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OK making a great potatoe salad tonight will ge back with the recipe.
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Age: 78
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Tamale Bean Pie
Cornmeal Crust:
3 cups water
1 teaspoon salt
1 teaspoon chili powder
1 cup cornmeal, or you can use polenta, mixed with 1 cup cold water
Turn oven to 350 degrees farenheit. In a medium large size sauce saucepan, pour 3 cups cold water and the salt and bring to a rapid boil. Mix together 1 cup cornmeal and 1 cup cold water and add gradually to the boiling water, beating continuously. Continue cooking over medium heat until mixture forms a thick paste. Remove from beat and spread evenly into a well-greased 9"Xll" baking pan or very large casserole dish.
Filling: <
2 Tablespoons olive oil
1 very large onion peeled and chopped
4 cloves of garlic peeled and finely minced
Heat the olive oil in a very large skillet, add the onion and garlic and saute over medium high heat until the onion becomes translucent and/or limp. Then add:
4 cups black beans (or substitute pinto beans) cooked and drained**
You can also use canned beans if you wish
1 teaspoon salt
2 teaspoons cumin powder
1 Tablespoon chili powder
When well mixed, add the following, stirring well after each addition and continue to cook:
1 16-ounce can tomatoes
1 16-ounce can corn, creamed OR whole kernel
Remove from heat source and stir in:
1 16-ounce can black olives, drained
Evenly distribute the filling over the crust as prepared above. Spread evenly over the fillin
2 cups grated cheddarOR iack cheese OR a combination of both
Bake at 350 degrees farnaheit for about 40 to 45 minutes, or until filling is bubbling and cheese is melted. Remove from oven and serve hot with optional sour cream. A nice salad might be the only accompaniment needed for this dish. Serves approximately 6.
* If you wish this as a meat dish, use 1 to 1 1/2 pounds of lean ground beef or ground turkey (or chicken) instead of the beans, being sure to cook the meat until done before adding the tomatoes and corn
** Recipe included below for cooking the beans.
1 pound of dry pinto beans OR dry black beans 1 large onion
1/2 bulb of garlic
1 Tablespoon cumin
Salt to taste
Soak overnight in water twice the height of the beans at least I pound of either dry pinto beans or dry black beans or you can do a combination of the two if you like. The next morning pour the water off the beans and rinse the beans in cold water.
Place the beans in a large pot like a dutch oven and add 3 times as much cold water as beans. Add the cumin, dry onion, and the garlic. You don't have to peel the onion and garlic, just make sure to take it out before you serve the beans. Bring to a rapid boil, then turn down to a low boil and cover the pot. Cook for about two hours, testing for doneness. When a bean mashed between your fingers mashes easily, the beans are done. You don't want the beans mushy so stop cooking when they are tender. Add salt to taste, 2 to 3 teaspoons and stir in while removing from the heat. If you add salt to beans during the cooking process, the skins come off the beans.
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Age: 54
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Age: 54
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Age: 50
Joined: 24 Nov 2006
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Location: Texas
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These are a favorite of my family and friends:
2 (8 ounce) packages cream cheese (softened)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 package vanilla wafers
24 mini cupcake liners
1 can cherry pie filling OR bluberry pie filling OR 24 chocolate kisses OR any combination
Preheat oven to 350 degrees. Blend cream cheese, sugar, eggs and vanilla on low speed until well blended and creamy. Put liner in mini-muffin tins and place one vanilla wafer in the bottom, flat side down. Fill 3/4 to the top with cheesecake mixture. Repeat with remaining muffin tins and cheesecake filling. Bake 15 minutes at 350 degrees. Cool completely. Top with spoonful of pie filling.
IF USING CHOCOLATE KISSES, please one kiss in center of each mini-cheesecake before cooling. The vanilla wafer becomes the crust, and these cheesecake bites can be topped with any of your favorites - try fruit, chocolate, nuts. When having parties, I cool the cheesecake, then top each with a chocolate covered strawberry and drizzle white chocolate over the top.
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| (No subject) |
Age: 50
Joined: 24 Nov 2006
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Location: Texas
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Melt in your mouth hamburgers:
2 pounds ground beef
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
2 eggs
1/4 teaspoon ground red pepper
1/4 teaspoon garlic powder
2-3 teaspooons Worcestshire sauce
season salt & pepper
1 stick of butter - not margarine - real butter is best for these burgers
In a large bowl, mix ground meat wtih onions, bell peppers, and eggs until well-blended. To ensure everthing is well mixed, it is best to use your hands for this - yep gotta get messy! Next, mix in all seasoning and Worchestshire sauce. Form patties to your desired size.
This is the key to delicious, juicy burgers like my Mom used to make: Cut pat of butter and push into center of patty. Smooth beef over the top so that the butter is right in the center of the burger. Grill 15-25 minutes, depending on heat, and and serve hot. These burgers are melt in your mouth delicious - juicy and tender. Top with crumbled bleu cheese or sauteed mushrooms or your favorite cheese.
Remember, real butter is best. My mom used margarine, and that works, but I've found the butter adds a richness to the burgers and really brings out the flavors. For more flavor, add a few drops of tabasco sauce to the ground meat mixture. The butter cuts into the spiciness of the tabasco so the burgers are not too spicy for the kids. 
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