Monday, July 6, 2009

Pistachio Salad

1 pkg instant pistachio pudding
1 large can crushed pineapple, not drained
½ coconut
½ cup chopped nuts
1 cup mini marshmallows
1 small carton cool whip
Mix first five ingredients together. Fold in cool whip.
Note: If making this when Andrew and Marie are around OMIT coconut.

Raspberry Jello Pretzel Salad

Crust: In 9 x 13 glass baking dish
2 cups pretzels crushed
3 Tbs sugar
3/4 cup butter melted
combine and bake 4-5 minutes at 400 degrees

Cream cheese Mixture: Mix together
8 oz cream cheese (easier to mix if it has been sitting out for a while)
1 cup sugar
1 small can crushed pineapple

Once mixed fold a small cool whip into mixture, spread on top of pretzel crust

Jello: Set partially and layer over cream cheese mixture. Chill and serve
2 small packs of raspberry jello
2 cups boiling water
Mix and then add raspberries (frozen or fresh)

Taco Soup

1 lb hamburger
1 medium onion chopped
Brown hamburger and onion and drain.
Combine the following in a crock pot or pot on stove and cook until warm...
1 package taco seasoning
1 16 oz can tomato sauce
1 can chopped tomatoes
1 can corn
2 cans kidney beans
Serve with fritos, sour cream and cheese

Note: You can substitute a can of kidney beans with black beans for a more colorful soup.

Raspberry Pie

Makes 2 pies
Crust 18 graham crackers
1/4 cup sugar
3 Tbsp melted butter (for each crust)

Mix and pour into pie pans- add butter and press spoon to sides and bottoms.

8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar

Blend and distribute evenly over crusts.

In saucepan mix and boil until thick
1 cup water
1 cup sugar
4 Tbsp corn starch
½ cup raspberry jello powder
Set aside to cool a little; when cool distribute evenly over cream cheese mixture. Top jello mixture with fresh or (thawed) frozen raspberries. (Fresh rasp. 1 ½ - 2 baskets per pie for fruity pie )

Bonnie’s Baked Beans

1 large can pork and beans
1 large can lima beans
1 large can kidney beans
1 lb hamburger
½ lb bacon (cooked)
3/4 cup brown sugar
½ cup ketchup
1 tsp salt
2 tsp vinegar
1 tsp dry mustard
1 medium onion chopped

Brown beef and chopped onion, crisp bacon (drain and crumble)
Drain beans, heat everything in a large saucepan on stove until warm. Pour into dish cover and bake at 350 for 30 minutes or put in crock pot until ready to serve.

Cheddar Chowder

½ cup diced carrots
½ cup diced celery
½ cup diced onion
2 cup diced potatoes
½ tsp white pepper (less if using black pepper)
1 tsp salt
2 cups basic white sauce
2 cups shredded sharp cheddar cheese (I like medium cheddar)
1 cup diced ham (optional)

Basic White Sauce
2 cups milk
4 Tbs butter
4 Tbs flour

Melt butter then stir in flour. Slowly add milk and stir until thickens.

Place carrots, celery, onion and 2 cups water in a large pot and bring to a boil. Add potatoes, salt and pepper and cook over medium-high heat until vegetables are tender but not mushy (about 10-15 min) Stir in sauce and cheese, reduce heat to low and continue to cook without boiling until cheese melts and soup in warmed through.

Caramel Marshmallow Treats

1 pkg Kraft caramels
2 cubes butter
1 can sweetened condensed milk
1 pkg large marshmallows
1 box rice krispies

Melt first three ingredients in a double broiler. Dip large marshmallows in caramel and then roll in rice krispies.

Blue Ribbon Chocolate Chip Cookies

2 ½ cups all-purpose flour
½ tsp baking soda
1/4 tsp salt
1 packed cup dark brown sugar
½ cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 tsp vanilla extract
12 oz semi-sweet chocolate chips (I always use the large Milk Chocolate Chips)

Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix. Add the flour mixture and chocolate chips, and blend at low speed until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Butter Dips

1/2 cup butter
1 1/4 cup flour
2 tsp baking powder
1 tsp salt
2/3 cup milk

Preheat oven to 450 degrees. Melt butter in 9 x 9 or larger baking pan. Mix dry ingredients together, then add milk. Stir just until dough forms, about 30 strokes. Dough will be very soft. Flour a cutting board and roll or pat dough into the shape of the baking pan. Cut into about 1 inch strips and place in buttered pan. Roll strips in butter and bake for 15-20 minutes. Delicious with Jam

Chicken Broccoli Casserole

3 boneless chicken breasts
3 cups cooked rice
1 pkg frozen broccoli (2 bunches if fresh)
1 can cream of chicken soup
2 cups grated cheddar cheese
1 cup mayonnaise

Boil and cube chicken breasts. Mix soup, cheese and mayonnaise together. In a 13 x 9 pan layer rice, then broccoli, then chicken and spread sauce over the top. Bake at 375 degrees for 1 hour.

Rocky Mountain Brisket with Barbecue Sauce

1 ½ tsp Salt (I like Kosher)
1 ½ tsp Pepper
2 Tbs Chili Powder
1 tsp Crushed Bay Leaves
2 Tbs Liquid Smoke
4 lbs Beef Brisket

Combine salt, pepper, chili powder and bay leaves. Rub meat completely with Liquid Smoke. Place meat, fat side up, on tin foil. Sprinkle dry seasoning mixture on top of fat. Cover tightly in tin foil and place in large roasting pan. Bake 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with barbecue sauce.

Barbecue Sauce
3 Tbs brown sugar
1 14 oz bottle of Ketchup
½ cup water
2 Tbs Liquid Smoke
Salt and pepper to taste
4 Tbs Worcestershire sauce
3 tsp dry mustard
2 tsp celery seed
6 Tbs Butter
1/4 tsp cayenne pepper

Combine all ingredients in medium sauce pan. Bring to a boil. Stirring occasionally. Reduce to a simmer and cook for 10 minutes. Serve with sliced brisket.