Sunday, January 31, 2010

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers

by: Sharpel

Stuffed Jalapenos

1 cup mayo
1 cup shredded cheese of your choice
1 cup sliced almonds (small package will do)
1 cup bacon pieces (package of bacon pieces will do)

Drain the jalapeno halves. Pat dry. (I use Faro brand jalapeno halves--these are sooo good) The above recipe is enough for 2 12 ounce cans of the Faro brand.

Mix all of the above. Stuff mixture into jalapeno half.

By: Irene

Taco dip

1 large container sour cream
1 package taco seasoning
2-3 Roma tomatoes
1 large package Taco Cheese
1 can refried beans

shredded lettuce
hot peppers

In a bowl, heat up the refried beans til they are able to be spread. Spread on the bottom of a 9X13 baking dish. You can also use a 9X9. Pour the package of taco seasoning into the container of sour cream and stir until well mixed. Place on top of the refried beans. Place in fridge for an hour. Spread with lettuce, and cheese, then top with tomato and peppers

by: Rachel

Friday, January 29, 2010

Shrimp & Macaroni Salad

1 lb. cooked medium salad shrimp, peeled and deveined
6 ounces elbow macaroni, cooked by package directions, rinsed and cooled
2 small or 1 large fresh avocado, peeled and chopped
2 stalks celery, finely chopped (do not use leaves)
6 green onions, finely chopped (and include some green)
1/4 cup mayonnaise with garlic salt & lemon pepper seasoning added until it is to your taste

Place cooked macaroni in large bowl, add shrimp, avocados, celery and green onions. Add dressing and stir gently.

Chill at least two hours in refrigerator.

Make sure the avocados do not have areas that have turned dark. This will cause the whole salad to look dark.

Bubba Gump’s Easy Shrimp

2-3 lbs raw shrimp
8 oz Italian salad dressing
1/4 cup melted butter
1/4 cup lemon juice
1/4 tsp black pepper
1/8 tsp garlic powder

Combine all ingredients and bake at 325 degrees for 20-30 minutes (or ‘til shrimp turn pink)


Wednesday, January 27, 2010

Jalapeno Poppers

Cut the stem end off of the pepper.
Carefully remove the seeds from inside.
Wash and dry them with a paper towel.
Stuff the peppers with cream cheese.
Wrap a piece of bacon around each pepper.
Place them on a cookie sheet and bake for
about 20 min. at 350, or until the bacon
is crispy.

by: DeniseCA

Saturday, January 23, 2010

Hot Crab Dip

8 ounces cream cheese, softened
8 ounces sour cream
16 ounces crab meat
1/4 cup mayonnaise
1/4 cup milk
1/4 cup chopped onions
1 Tablespoon horseradish
1/2 teaspoon salt

Preheat oven to 375*. Combine all ingredients until well blended. Spoon into an oven-proof dish. Sprinkle with Parmesan cheese or Old Bay seasoning. Bake for approximately 20 minutes. Serve warm with bread or crackers.

by: Terri

Monday, January 18, 2010

Chicken & Dumplings

Here it is:


2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cups milk

Sift dry ingredients thoroughly. Blend in shortening (I use my hands) Add in enough milk to make a good dough/mix. Use cold teaspoon and spoon dough into chicken mixture.


1 4-5 pound stewing chicken (hen) or 2 fryers, 3 lbs each
1 small onion
1 carrot, sliced
2 ribs celery with leaves
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream (yes important)
White pepper to taste

Simmer chicken, onion, carrot, celery and salt in pan with enough water to cover the chicken. Simmer until done, about 1.5 - 2 hours. Remove chicken from broth and remove skin and bones. Cut chicken into small cubes. Strain stock. There should be about a quart, if not add water. Melt butter in a heavy saucepan. Stir in flour and paprika (rue). Add chicken stock gradually and cook for 2 minutes, stirring. Add cream, salt and pepper to taste. Place dumplings on stop of simmering chicken mixture and over. Cook 15 minutes.

I usually add more celery and chicken to the stock I am simmering the dumplings in for more flavor and of course the chicken itself. I also like adding paprika to the dumplings too.

By: Carly

Crockpot Chicken & Dumplings

I did one in the crockpot and they came out WONDERUL!!
2c cooked chicken (we boiled and shredded)
1 10.75oz can cream of chicken soup
1 10.75oz can cream of mushroom soup
2 tsp chicken bullion
21oz water
8 buttermilk biscuits (cut into quarters)

mix the top 5 ingredients in the stoneware of the crockpot. Place the biscuit quarters on the top and mix in a little to get the juices on them. Cover and cook on low 4-5 hours.

The biscuits didn't come out really thick or fluffy but kinda reminded me of homemade cut out dumplings...they even take a different shape. I cannot explain it, but they were sooo good!

by: Stephanie

Chunky Chocolate Gobs

3/4 C. unsalted butter, softened
1/3 C. butter-flavored shortening
1 C. granulated sugar
2/3 C. firmly packed dark brown sugar
2 large eggs
2 t. vanilla
2 C. flour
2/3 C. unsweetened cocoa
1 t. baking soda
1/4 t. salt
2 C. oreo type cookies, coarsely chopped (about 16 cookies)
3 (1.75 oz.) Mounds candy bars, chilled and chopped
1 C. semi-sweet chocolate chips

1. Beat butter and shortening with electric meixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla and beat until blended.

2. Combine flour, cocoa, soda and salt; gradually add to butter mixture beating until blended. Stir in cookies, candy bars and chocolate chips. Chill dough 30 minutes.

3. Drop dough by 1/4 cupfuls 2" apart onto baking sheets line with parchment paper. Bake at 350 degrees for 10-12 min. Cool on baking sheets for 10 minutes. Transfer to wire racks and cool completely. Makes about 2 dozen.

Sunday, January 17, 2010

Corn Casserole

Here's the Corn Casserole recipe I use. I grabbed this one off the Net. The one I make has cheese in it and on top of it. Roughly 1 to 2 cups. You put half in the mixture and 1/2 on top ... about 5 minutes before it's done cooking.


* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 (8.5 ounce) package Jiffy corn bread mix
* 1 (15 ounce) can whole kernel corn, drained
* 1 (14.75 ounce) can creamed corn
* 1 cup sour cream


1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

By Kathie B

Saturday, January 16, 2010

Overnight Cinnamon Rolls

2 packages active dry yeast in
1/2 cup warm water (105 to 115 degrees)

Stir in:
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter
3 teaspoons baking powder
2 teaspoons salt
1 egg
3 cups flour

Beat until smooth, then mix in:
3 1/2 to 4 1/2 cups additional flour, enough to make dough easy to handle.

Turn out onto well-floured surface, knead until smooth & elastic, 8 to 10 min. Place in greased bowl, turn greased side up, cover, let rise un warm place until double, about 1 1/2 hours (dough is ready if indentation remains when touched).

Punch down dough, divide in half, roll each half into 12 x 10 inch rectangle. Spread each half with 2 tablespoons soft butter or margarine, then sprinkle each half with 1/4 cup sugar mixed with 2 teaspoons cinnamon. Roll up from 12 inch side, pinch edge firmly to seal, cut each roll into 12 slices, place slightly apart in 2 greased pans, 13 x 9 x 2 inches. Cover tightly with aluminum foil, refrigerate at least 12 hours but no longer than 48 hours.

Heat oven to 350, remove foil, bake until golden, 30 to 35 min. Frost each pan with: 1 cup powdered sugar, 1 tablespoon milk, & 1/2 teaspoon vanilla, mixed until smooth. Makes 2 pans of 12 rolls each, or 24 rolls total.

To bake immediately, do not wrap. Let rise in warm place until double, about 30 min, then bake as directed.

The original recipe called for vegetable oil or shortening in the dough, but I use butter; I heat up the milk in the microwave in a large Pyrex measure & then drop in the butter, which melts & cools down the milk.

by: Ann

Cinnamon Rolls

Makes 18 large rolls
1/2 c. warm water (115-120 degrees)
2 pkg. dry yeast
2 T. sugar
1 pkg. instant vanilla pudding (3.4 oz.)
2 c. milk
1/2 c. butter, melted
2 large eggs, beaten
1 t. salt
8 c. flour
1/2 c. butter, melted
2 T. good cinnamon (I use Vietnamese)
2 c. brown sugar
8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
1 T. milk

In small bowl, combine water, yeast and sugar; stir until dissolved and set aside. It should bubble up within minutes. In mixer bowl, blend pudding mix and 2 c. milk, mixing until slightly thickened. Add butter, eggs and salt; mix well. Add yeast and mix well. Gradually add flour until combined and knead until smooth.

Put in large greased bowl; cover and let rise until doubled (45-60 minutes). Punch down, turn and let rise again until doubled (30-45 minutes). On lightly floured surface, roll out to 36"x21" rectangle. Brush with melted butter. Mix brown sugar and cinnamon thoroughly and sprinkle evenly over surface.

Beginning at long edge, roll up very tightly. Use a sharp knife to mark a notch every 2" and cut with dental floss by wrapping it around the roll and pulling ends in opposite directions to cut through.

Put rolls in greased pan, 2" apart. Cover and let rise until double. Bake @ 350 degrees for 15-20 minutes. Remove when golden brown.

Combine all frosting ingredients and mix until smooth. Spread on warm rolls.


by: Melissa

Potato Soup

We use 10lbs potatoes peeled and chunked up
boil in chicken base(do not drain)
when potatoes soft add
2cans cream of chicken soup
Also you can add 2 cans of cream of celery or mushroom but don't have to.
1lbs bacon cooked and cut up put in the soup
1lbs unsalted butter in the soup
1 whole thing Velveeta in the soup chunk up melts faster
garlic and onion powder to taste
Enjoy best with fresh hot bread yummmmmm!
It's very fattening we only have it a couple times a year.
I also think dh pours in a couple tbsp.of the bacon fat.

by: Heatherkmnw

Tuesday, January 5, 2010

Rice & Cherry Supreme

1 cup real whipping cream
1/2 cup of sugar
3 cups cold, cooked rice
1/2 tsp. vanilla
1 can cherry pie filling

Beat cream and sugar together, Gently fold in rice, vanilla and cherry pie filling. Chill! This so delish.

by: Lesa

Friday, January 1, 2010

Indian Salad

Salad part:

Into large bowl combine the following;

5 stalks of celery, sliced thinly
10 radishes, sliced thinly
1 bunch scallions, sliced thinly
1 cucumber, thinly sliced
1 green pepper, diced up
1 bag shredded carrots (in produce dept.)
10 cherry tomatoes, halved
1 bag of (real) bacon bits
1/2 cup raisins

In small bowl combine the following, and then pour onto salad; stir everything together well.

Dressing part:

2 Tbsp. dill pickle relish
1 Tbsp. Texas Pete hot sauce
1/4 cup catsup
2 Tbsp. mustard
1 Tbsp. mayonnaise
A pinch each of salt + pepper

by: Sue

Eggs Santa Fe

10 eggs
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
2 cups cottage cheese
1/4 cup butter

Place the above in a blender. Pour into a large bowl and add:

4 cups Monterrey Jack shredded cheese
2-4 ounce cans chopped green chilies

I also add:
1 pound bulk sausage, cooked and drained
1 can petite diced tomatoes, drained.

Mix all together and place in large flat greased glass baking dish (it has to be larger than a 9x13 if you add the sausage and tomatoes). Bake, uncovered at 350 degrees for 40 minutes or until knife comes out clean.

Serve with sour cream and/or salsa.

My husband loves this!!!

by: Linda in Colorado Springs