Enchilada Dip
• 1 pound ground beef
• ½ pound ground sausage
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chopped green chile or 4-5 long green chile
• 1 small package of velveta cheese
• 1 can Rotel tomatoes with green chiles
1. Brown beef and sausage and drain off fat.
2. Add remaining ingredients, mix well and heat until cheese is melted.
3. Works really well in a crock pot
4. Serve with tortilla or other chips
Tuesday, July 26, 2011
Raisin Filled Cookies
Surprise (Raisin Filled) COOKIES
• 1 cup sugar
• ½ cup milk
• ¾ cup shortening
• 1 egg
• 1 teaspoon baking powder
• 2 Tablespoons vanilla
• ½ teaspoon salt
• 2 ½ cups flour (add more to make a nice dough)
1. Cream shortening, sugar, eggs, salt and vanilla
2. Add the remaining ingredients
3. Roll out to ¼ inch thick, cut into desired shape
4. Bake at 375 for 8-10 minutes
Filling:
• 1 cup raisins
• 1 Tablespoon flour
• 1 cup hot water
1. Cook until thick, add vanilla and nuts if desired
• 1 cup sugar
• ½ cup milk
• ¾ cup shortening
• 1 egg
• 1 teaspoon baking powder
• 2 Tablespoons vanilla
• ½ teaspoon salt
• 2 ½ cups flour (add more to make a nice dough)
1. Cream shortening, sugar, eggs, salt and vanilla
2. Add the remaining ingredients
3. Roll out to ¼ inch thick, cut into desired shape
4. Bake at 375 for 8-10 minutes
Filling:
• 1 cup raisins
• 1 Tablespoon flour
• 1 cup hot water
1. Cook until thick, add vanilla and nuts if desired
Bell Cookies
Bell Cookies
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 cup butter
• 1 ¼ cups brown sugar
• ¼ cup dark corn syrup
• 1 egg
• 1 tablespoon cream
1. Cream butter and sugar together.
2. Add the dry ingredients and mix well.
3. Roll out the dough onto a floured board to about 1/8 inch.
4. Cut into 2 ½ inch rounds and place on cookie sheet.
Filling:
• 1/3 cup brown sugar
• 1 tablespoon butter
• 3 tablespoons maraschino cherry juice
• 1 ¼ cup chopped pecans
1. Place half teaspoon filling into the middle of each cookie and shape into the shape of a bell by folding each side of the cookie over meeting in the middle, about thirds.
2. Place a piece of cherry in the middle of the open end to make the clapper.
3. Bake at 350 for 12-15 minutes
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 cup butter
• 1 ¼ cups brown sugar
• ¼ cup dark corn syrup
• 1 egg
• 1 tablespoon cream
1. Cream butter and sugar together.
2. Add the dry ingredients and mix well.
3. Roll out the dough onto a floured board to about 1/8 inch.
4. Cut into 2 ½ inch rounds and place on cookie sheet.
Filling:
• 1/3 cup brown sugar
• 1 tablespoon butter
• 3 tablespoons maraschino cherry juice
• 1 ¼ cup chopped pecans
1. Place half teaspoon filling into the middle of each cookie and shape into the shape of a bell by folding each side of the cookie over meeting in the middle, about thirds.
2. Place a piece of cherry in the middle of the open end to make the clapper.
3. Bake at 350 for 12-15 minutes
GUMDROP COOKIES
GUMDROP COOKIES
• 1 cup shortening
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups oatmeal
• 1 cup coconut
• 1 cup gumdrops cut into small pieces
1. Preheat oven to 375
2. Cream shortening and sugars, add vanilla and eggs
3. Sift dry ingredients and add to the creamed mixture
4. Add the remaining ingredients
5. Drop from spoons onto a greased cookie sheet
6. Bake at 375 for 10-12 minutes
7. Makes about 6 dozen
• 1 cup shortening
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups oatmeal
• 1 cup coconut
• 1 cup gumdrops cut into small pieces
1. Preheat oven to 375
2. Cream shortening and sugars, add vanilla and eggs
3. Sift dry ingredients and add to the creamed mixture
4. Add the remaining ingredients
5. Drop from spoons onto a greased cookie sheet
6. Bake at 375 for 10-12 minutes
7. Makes about 6 dozen
GINGERSNAPS
Nani’s GINGERSNAPS
1 c sugar 1 tsp cinnamon
3/4 c butter, softened 1/2 tsp salt
1/4 c molasses 1/2 tsp ginger
1 egg 1/4 tsp nutmeg
2 1/4 c flour 1/4 c sugar
1 1/2 tsp baking soda
In a large bowl beat sugar, butter, molasses, and egg until light and fluffy. In a separate bowl, whisk together the dry ingredients reserving the 1/4 c sugar... Mix dry ingredients into liquid ingredients half the dry amount at a time. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350. Shape dough into 1-in balls; roll them in the remaining 1/4 c sugar. Place on ungreased baking sheet 2-in apart. Bake for 8-12 or until set. (Cookies will puff up and then flatten during baking. I always check them after 9 min.) Cool for 1 min, and then transfer to a wire rack. Cool completely. Enjoy!!!!
Yield: 4 1/2 to 5 dozen
1 c sugar 1 tsp cinnamon
3/4 c butter, softened 1/2 tsp salt
1/4 c molasses 1/2 tsp ginger
1 egg 1/4 tsp nutmeg
2 1/4 c flour 1/4 c sugar
1 1/2 tsp baking soda
In a large bowl beat sugar, butter, molasses, and egg until light and fluffy. In a separate bowl, whisk together the dry ingredients reserving the 1/4 c sugar... Mix dry ingredients into liquid ingredients half the dry amount at a time. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350. Shape dough into 1-in balls; roll them in the remaining 1/4 c sugar. Place on ungreased baking sheet 2-in apart. Bake for 8-12 or until set. (Cookies will puff up and then flatten during baking. I always check them after 9 min.) Cool for 1 min, and then transfer to a wire rack. Cool completely. Enjoy!!!!
Yield: 4 1/2 to 5 dozen
Friday, June 17, 2011
Searching the Hidden Cavity of my Mind
I need to start updating, not that anyone will read, but need to find something worth writing about.
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