1 can Black Beans
1 can Black Eyed Peas
1 bag Super Sweet White Corn
Cilantro (fresh)
4-6 Tomatoes, Chopped
2 Avocados, Chopped
1-2 Sweet White Onions, Chopped
1 8oz bottles Kraft Zesty Italian Dressing
Mix all together and eat with Chips.
Enjoy!
Friday, March 25, 2011
Cornbread
This is the best cornbread I have ever made or tasted.
1 1/4 cups Flour
3/4 cup Cornmeal
1 1/2 tsp Salt
2 tsp Baking powder
3/4 cup Sugar
2 Eggs
1/2 cup Oil
1 1/2 cup Evaporated milk
Combine dry ingredients, stir in liquids and blend well.
Bake at 350 degrees for 3-40 minutes.
Enjoy!
1 1/4 cups Flour
3/4 cup Cornmeal
1 1/2 tsp Salt
2 tsp Baking powder
3/4 cup Sugar
2 Eggs
1/2 cup Oil
1 1/2 cup Evaporated milk
Combine dry ingredients, stir in liquids and blend well.
Bake at 350 degrees for 3-40 minutes.
Enjoy!
Peanut Butter Cookies
This recipe is so simple and yummy.
1 cup Peanut Butter
1 cup Sugar, plus a little more for rolling
1 egg
Heat oven to 375 degrees. Stir together the ingredients.
Roll dough into 1 inch balls. Put some sugar on a plate and roll balls in it to coat. Place on cookie sheets. Press each cookie with a fork making a crisscross pattern. Bake for 10 minutes or until cookies just start to brown on edges.
Remove and Enjoy!
1 cup Peanut Butter
1 cup Sugar, plus a little more for rolling
1 egg
Heat oven to 375 degrees. Stir together the ingredients.
Roll dough into 1 inch balls. Put some sugar on a plate and roll balls in it to coat. Place on cookie sheets. Press each cookie with a fork making a crisscross pattern. Bake for 10 minutes or until cookies just start to brown on edges.
Remove and Enjoy!
Low Fat Creamy Italian Potato Soup
5 lbs potatoes (peeled and sliced into bite size chunks)
1 49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk
In a large pot add:
Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.
Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.
Cook over medium to medium-low heat. May need to add a little bit of water to reach the consistency you would like to have.
Stir occasionally. Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.
Enjoy!
1 49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk
In a large pot add:
Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.
Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.
Cook over medium to medium-low heat. May need to add a little bit of water to reach the consistency you would like to have.
Stir occasionally. Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.
Enjoy!
Monday, March 7, 2011
Chocolate Razor Cake
Crust
1 box Oreo Crumbs
1/2 stick Butter
Melt butter and mix with crumbs. Press into bottom of 9x13 pan and refrigerate until firm.
Topping
1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla
Melt butter, syrup and milk together and boil for 5 minutes. Remove from heat and add vanilla. Let completely cool.
After crust is set, pour 1 gallon melt vanilla ice cream over top. Re-freeze. When completely frozen, pour fudge topping over ice cream. Top with 1 cup chopped pecans. Keep frozen.
Enjoy!
1 box Oreo Crumbs
1/2 stick Butter
Melt butter and mix with crumbs. Press into bottom of 9x13 pan and refrigerate until firm.
Topping
1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla
Melt butter, syrup and milk together and boil for 5 minutes. Remove from heat and add vanilla. Let completely cool.
After crust is set, pour 1 gallon melt vanilla ice cream over top. Re-freeze. When completely frozen, pour fudge topping over ice cream. Top with 1 cup chopped pecans. Keep frozen.
Enjoy!
Andes Mint Cake
Cake
1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup
Mix all ingredients together. Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.
Filling
1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract
Mix all ingredients together. Add small amounts of water if necessary. Spread over cooled cake and refrigerate until completely cooled.
Icing
3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips
Melt over low heat until both are melted. Let cool. Pour over mint layer. Refrigerate.
Enjoy!
1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup
Mix all ingredients together. Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.
Filling
1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract
Mix all ingredients together. Add small amounts of water if necessary. Spread over cooled cake and refrigerate until completely cooled.
Icing
3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips
Melt over low heat until both are melted. Let cool. Pour over mint layer. Refrigerate.
Enjoy!
Banana Bread
3 Banana's
1 cup Sugar
2 Eggs
1/2 cup Oil
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
Mix well and cook at 350 degree for 1 hour.
Enjoy!
1 cup Sugar
2 Eggs
1/2 cup Oil
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
Mix well and cook at 350 degree for 1 hour.
Enjoy!
Crustless Quiche
8 Eggs
3/4 Cottage Cheese
1 1/2 cups Mozzarella Cheese
2 cups Leaf Spinach
1 coarsely chopped Tomato
1 can chopped Green Chilies
1 cup chopped Zucchini (optional)
Preheat oven to 375 degrees. Pans should be WELL buttered. Bake for 20-25 minutes for mini muffin pans or 45-55 for an 8 inch pie pan.
Enjoy!
3/4 Cottage Cheese
1 1/2 cups Mozzarella Cheese
2 cups Leaf Spinach
1 coarsely chopped Tomato
1 can chopped Green Chilies
1 cup chopped Zucchini (optional)
Preheat oven to 375 degrees. Pans should be WELL buttered. Bake for 20-25 minutes for mini muffin pans or 45-55 for an 8 inch pie pan.
Enjoy!
Green Slime Sublime
1 can Frozen 100% Pineapple Concentrate
1 can of Water
1 Banana
1 container Tofu
2-4 hand-fulls of Fresh Baby Spinach (not frozen)
Blend in blender until smooth.
Enjoy!
1 can of Water
1 Banana
1 container Tofu
2-4 hand-fulls of Fresh Baby Spinach (not frozen)
Blend in blender until smooth.
Enjoy!
Thursday, March 3, 2011
Salad
1 head of Romain lettuce
1 bunch of fresh Spinach
4 Oranges ( 2 of one kind and 2 of another kind)
1 bunch of Green Onions
Gold California Raisins
Regular Raisins
Almond or Pecans candied (cook in pan with butter and sugar. I used cinnamon sugar)
Cut up and mix all together and use Poppy Seed dressing. I had some left over bacon and added it to mine and ate it without dressing. The oranges gave it a nice taste.
1 bunch of fresh Spinach
4 Oranges ( 2 of one kind and 2 of another kind)
1 bunch of Green Onions
Gold California Raisins
Regular Raisins
Almond or Pecans candied (cook in pan with butter and sugar. I used cinnamon sugar)
Cut up and mix all together and use Poppy Seed dressing. I had some left over bacon and added it to mine and ate it without dressing. The oranges gave it a nice taste.
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