Mexican het stacks

1 cut this recipe in half and it served the 5 of us with some leftover. We served it with both rice and chips. Everyone liked both.

Jen’s Mexican Haystacks from Kristi 

 

 

Ingredients

8 oz Cream Cheese

2 C Milk

1 C Sour Cream

2 tsp cumin

1 medium onion diced

1 T chicken bouillon

½ tsp pepper

½ tsp garlic salt

1 package Hidden Valley Ranch Dip

3- 4 Chicken breasts

2 cans diced green chiles

1 bag frozen corn

2 cans black beans

2 cans Rotel

 

Cheese for topping

 

Directions

Combine all ingredients (in slow-cooker) but chicken, beans, corn, and Rotel. Heat until smooth; blend until creamy. Add remaining ingredients and let cook all day, stirring occasionally. Once chicken is tender, it can be removed from crockpot to be shredded. Put shredded chicken back in crockpot and stir.

 

Serve over a bed of tortilla chips and rice, garnish with cheese.

Chicken Enchiladas from Dianne Perrins

 2-3 cups left over turkey 

1 small can sliced olives

1cup chopped onions 

1 pint sour cream 

2cups shredded jack cheese 

1 small can green chilies

1can cream of chicken soup

Salt, pepper, chilli powder to taste 

Stir together, spoon into 12 flour tortillas

Save 1/2 cup each cheese and cream to spread on top  

Cook 350 for 30 minutes  

Chocolate Pudding Dessert

 Crust:

1 cup flour

1/2 cup melted butter

1cup nuts chopped fine

Mix together and pat in a 9x13 baking dish. Bake 15 minutes at 350  cool completely. 

8 oz softened cream cheese

1cup powdered sugar 

1large whipped topping

1 small instant vanilla pudding

1 small chocolate pudding 

2 tsp vanilla 

Mix cream cheese, vanilla, and powdered sugar until well blended. Fold in 2 cups whipped topping. Spread over first layer.

Prepare puddings as directed and mix together, add 1 tsp vanilla. Spread over second layer.

Top with remaining cool whip and shredded chocolate. 

LEMON CURD

 LEMON CURD

I found this recipe in a Weight Watchers magazine (I’m not on weight watchers). 

1/2 cup sugar

2 large eggs

1/3 cup fresh lemons

1 tablespoons butter

Combine eggs and sugar in a medium sized bowl and beat until smooth. Gradually add lemon juice, beating until blended. Pour lemon mixture in a heavy sauce pan and add butter. Cook over medium heat 4 minutes or  until butter is melted and curd is thick, don’t boil. 

You can serve this by spooning into mini philo shells and top with whipped cream. 

Keep  refrigerated until used. Look up the many ways to use lemon curd, or just eat it with a spoon 😂

QUICK BERRY CRISP

This is a modified weight watchers recipe: pre heat oven to 400 degrees, coat 8 oz ramekin with cooking spray.

Ingredients:

1 cup fresh or frozen blue berries or raspberries, or strawberries or a mixture of berries.

1/4 cup sliced banana (optional).

2 tsp unpacked brown sugar 

1 pinch ground cinnamon 

2 Tbsp ready to eat granola 

1 tsp chopped nuts (optional)

Whipped topping (optional)

Toss fruit with brown sugar and cinnamon, spoon into remekin, then sprinkle granola (and nuts) on top.  Bake 10 minutes and it’s ready. Top with whipped topping. I make 8 servings at a time, cool, put a lid on the ramekins and refrigerate. It’s a perfect breakfast, snack or dessert.

Luscious Lemon Bunt Cake

Pre heat oven to 350 degrees

• 1lemon cake mix (I use Betty Crocker Delights Super Moist cake mix with pudding in the mix and I still add a pkg of pudding.)

• 1 small pkg instant lemon or vanilla pudding:

Put in a large mixing bowl and whisk together.

• 1/2 cup warm water

• 1/2 cup vegetable oil 

• 1 cup sour cream

• 4 eggs

Put in medium bowl and mix the wet ingredients with mixer, and then add it to the cake mix, blend together. Then beat for two minutes. Pour into greased (I use pan spray). 

Bake for 38-43 minutes (until tooth pick come out clean). 

Cool for 10 minutes and remove from pan onto a cooling rack. Cool completely. 

I use a lemon frosting mix, and divide it in 2/3 cup portions and put in zip lock baggies.  I warm it in the microwave, 15 seconds. Then drizzle over cake. 

Wait a few minutes  until the glaze sets before serving. 

I freeze the remaining frosting for the next cake. 

You can also use a simple glaze:

Ingredients

• 1 3/4 cup powdered sugar

• 1/4 cup lemon juice

• zest from 1 lemon

• 1 teaspoon salted butter

Directions

• in a large Pyrex measuring cup, combine sugar, lemon and zest. 

• add the butter and microwave 45 seconds 

• take cup out and whisk with a spoon, making sure there are no lumps. 

• let sit for a few minutes then drizzle over cake. 

MUD PIE

 Mud Pie from Jennifer Butler through Gwen Butler 

Crush 1 pound of Oreos 5-6 at a time in the blender. Put in 9x13” pan. Add 1/2 cube melted butter, mix well and press down. Put 1” ice cream on top. 

Layer of favorite light colored ice cream.

Micro wave Mrs. Richardson's fudge sauce (follow directions on the bottle) and spread on ice cream. 

Layer of chocolatey ice cream and top with fudge sauce. 

Freeze again and serve with whipped cream.

Can put cool whip on top before you freeze it. 

No-fail pie crust

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown. 

Peanut Butter Dip

8 oz cream cheese, softened

1 cup creamy peanut butter

1/2 cup brown sugar

1/4 cup milk

1/4 tsp vanilla

Heath bits (optional, to taste)

Mix the cream cheese until smooth. Add the peanut butter, brown sugar, milk, vanilla and mix for 3-4 minutes until fluffy. Add heath bits. Refrigerate until ready to serve.

KATHY'S CHILI

I found this recipe in a cook book I got for my wedding and I used it so much when I was raising my family.  Some Monday mornings I would start the pinto beans, mix up a batch of granola and then start a batch of bread.  All the while I was doing the laundry.  My oh my, where did all that energy go?

Anyway, this is a simple but delicious recipe

2 cups pinto beans

2 cups of tomato juice (or 1 quart bottled tomatoes)

1/2 pound of hamburger, browned

1/8 teaspoon black pepper

1/2 tablespoon salt (or less)

1 tablespoon chili powder

1/2 teaspoon paprika

Put the beans in a large pot and cover them with at least 2 quarts of water, the beans will double in size.  

If you want to, you can add onions at this time, either diced fresh or dehydrated. I use about 2 TBS dehydrated onions. 

Bring the water to boil and boil for 2 minutes. Cover the beans and turn off the heat, let the beans sit for 2 hours. 

After two hours turn the heat on and boil softly for 1 more hour. I you keep the lid off, make sure the beans are covered with water.

After that hour add all the rest of the ingredients and simmer again for 1 hour.  It could take longer for the beans to get soft.  I like to make sure they are soft.

Fresh beans cook up nice and soft in this four hours, older beans take longer to get fully cooked. I often just rotate out my old beans each year because they are so cheap and fresh one are so good. They food bank will take them.