1 bag Pretzel sticks
2 cups Pecan pieces
1 regular size bag Frito's
1/2 pkg chocolate almond bark
Mix pretzels, pecans, and Frito's. Pour onto waxed paper, spreading thin. Melt almond bark. Drizzle over snack mix. Allow to cool and dry. Separate and store in airtight container.
Friday, November 18, 2011
Best Ever & Easiest Mac & Cheese
12 oz large elbow macaroni
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter
Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter
Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.
Wednesday, May 11, 2011
Simple Toffee Brownies
3 (6-ounce) candy bars with almonds and toffee chips (Symphony brand is best)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Monday, December 13, 2010
Carrot Souffle
This is a wonderful side dish. It was served at a minister's/wives banquet we attended this year. Everyone raved over it. It tasted more like a very delish sweet potato dish. Try it this year. You will love it :)
3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)
Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.
3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)
Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.
Tuesday, November 9, 2010
Creamy Hash Brown Casserole
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Monday, November 8, 2010
Carmel Pretzel Snacks
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.
Nuts and Bolts
2 pounds salted nuts and cashews
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt
Heat oven to 250 degrees F.
Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt
Heat oven to 250 degrees F.
Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.
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