3-4 Chicken Breasts
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon (partially cooked)
4 Ounces Cheddar Cheese or Colby Jack Cheese
Place your chicken breast in a baking dish Spread 1-2 tablespoons of ranch dressing on each chicken breast Slice bacon to fit chicken breast and layer on top of ranch Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink. Top with cheese and return to oven for 3-5 minutes or until cheese is melted. Serve with rice or over greens.
3.12.2019
Nacho's
Tortilla Chips
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded
Make Taco meat. Heat Cheese. Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded
Make Taco meat. Heat Cheese. Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.
Native Tacos
Scones:
1 ¾ C. Milk
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour
Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour
Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.
Taco meat
Canned Chili
Taco Toppings of your choice.
Make your Scones. Mix taco meat and chili. Place on Scones and top with taco toppings.
Walking Tacos
Single serve bag of Doritos (per person)
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)
Prepare your taco meat. Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)
Prepare your taco meat. Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!
Beef Enchilada Bake
1 pkg Ground Beef
Onion (to taste)
Salt and Pepper (to taste)
Red Enchilada Sauce
Cheese, Shredded
Flour Tortillas
Brown beef, add onion, salt and pepper. Spread some enchilada sauce in bottom of a 9x13 pan. Dip 2 tortillas into enchilada sauce and place in dish, layer beef and cheese. Repeat until pan is full. Pour any remaining sauce on top. Sprinkle with more cheese. Bake at 350 degrees until heated through and cheese is melted.
Fried Rice
1/3 cup chopped, cooked Ham
2 tbsp oil
3 cups cooked, cold rice
3 green onions, sliced
2 tsp soy sauce
2 eggs, beaten
1 Fried Rice Seasoning Packet
In large skillet, heat oil stir-fry rice and green onions. Add seasoning and soy sauce stir-fry 1 minute. Push rice to side, add eggs, scramble; stir into rice. Add meat. Makes 5 servings, about 1 cup each as prepared above.
Meatloaf
1 pkg Hamburger
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper
Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan. Bake at 350 degrees for 30 minutes or until cooked through.
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper
Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan. Bake at 350 degrees for 30 minutes or until cooked through.
Homemade Hot Pockets
Buttermilk Biscuits
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)
Make Buttermilk Biscuit recipe. Divide into handful size balls. Roll out, put any toppings you desire. Fold over and make into a Pocket. Bake at 400 degrees for 12-15 minutes.
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)
Make Buttermilk Biscuit recipe. Divide into handful size balls. Roll out, put any toppings you desire. Fold over and make into a Pocket. Bake at 400 degrees for 12-15 minutes.
Buttermilk Biscuits
1 pkg. dry yeast
½ C. warm water
5 C. Flour
¼ C. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Baking Powder
1 C. Shortening
2 C. Buttermilk
Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into biscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes.
½ C. warm water
5 C. Flour
¼ C. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Baking Powder
1 C. Shortening
2 C. Buttermilk
Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into biscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes.
French Dip Sandwich
1 Loaf Italian Bread
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus
Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus
Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.
Toasted Coconut Lemon Scones
FOR THE SCONES:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE LEMON GLAZE:
1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE LEMON GLAZE:
1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.
4.10.2017
Cream Cheese Rangoon
8 ounces cream cheese, softened
2 tablespoons scallions, minced
24 wonton wrappers Oil
In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest. Cook until golden brown
In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest. Cook until golden brown
3.08.2017
Chewy Chocolate Chip Oatmeal Bars
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips
Preheat your oven to 350 degrees. In your stand mixer or large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon. Mix in oats and brown sugar. Melt butter and pour it into the bowl. Mix for one minute. Add eggs and vanilla. Mix until the dough has combined. It will be crumbly. Mix the chips in. Spray a 9x13 pan with cooking spray and press the dough into it. Bake for 20 minutes. It will look underdone, but when the toothpick comes out clean, they are done.
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips
Preheat your oven to 350 degrees. In your stand mixer or large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon. Mix in oats and brown sugar. Melt butter and pour it into the bowl. Mix for one minute. Add eggs and vanilla. Mix until the dough has combined. It will be crumbly. Mix the chips in. Spray a 9x13 pan with cooking spray and press the dough into it. Bake for 20 minutes. It will look underdone, but when the toothpick comes out clean, they are done.
Homemade Tootsie Rolls
1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper
In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper
In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.
3.06.2017
Root Beer
1 (2 oz) bottle root beer concentrate
5 lbs Sugar
5 Gallons Water
5 lbs Dry Ice
Mix contents of bottle with Sugar and water in a large container. Stir well. Drop dry ice into container. Do not place a lid on the container. Continue to stir for about 30 minutes.
5 lbs Sugar
5 Gallons Water
5 lbs Dry Ice
Mix contents of bottle with Sugar and water in a large container. Stir well. Drop dry ice into container. Do not place a lid on the container. Continue to stir for about 30 minutes.
Peanut Butter Bars
1 C. Butter
1 C. Sugar
2/3 C. Peanut Butter
2 C. Flour
1/4 tsp. Salt
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 Tsp. Baking Soda
2 C. Quick Oats
Mix all together. Pat into pan. Bake at 350 for 10-15 minutes. Top with Chocolate Frosting.
1 C. Sugar
2/3 C. Peanut Butter
2 C. Flour
1/4 tsp. Salt
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 Tsp. Baking Soda
2 C. Quick Oats
Mix all together. Pat into pan. Bake at 350 for 10-15 minutes. Top with Chocolate Frosting.
Yummy Potatoes (sometimes served at funerals)
4 lb cubed hash brown potatoes, if using frozen, make sure they are thawed.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated
Cream together soups, sour cream and onions, then mix in cheese. Add in hash browns. Sprinkle more cheese on top if desired. Bake in 9x13 pan for 90 minutes at 350.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated
Cream together soups, sour cream and onions, then mix in cheese. Add in hash browns. Sprinkle more cheese on top if desired. Bake in 9x13 pan for 90 minutes at 350.
Poke Turtle Brownies
Brownies:
1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips
Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk
Preheat oven to 350. Prepare 9x13 pan, set aside. Brownies: Mix butter, sugar and cocoa until well combined. Add eggs, one at a time, beating after each addition just until incorporated. Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup chocolate chips and 3/4 c pecans, stir. Pour into prepared pan. Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon. Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes. Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency. Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.
1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips
Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk
Preheat oven to 350. Prepare 9x13 pan, set aside. Brownies: Mix butter, sugar and cocoa until well combined. Add eggs, one at a time, beating after each addition just until incorporated. Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup chocolate chips and 3/4 c pecans, stir. Pour into prepared pan. Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon. Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes. Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency. Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.
Very Fine Lemon Punch
4 Tbsp. Pure Lemon Extract
5 Tbsp. Citric Acid
9 C. Sugar
20 C. Water
Pour over crushed ice and serve.
5 Tbsp. Citric Acid
9 C. Sugar
20 C. Water
Pour over crushed ice and serve.
Ruth's Roll Out Sugar Cookies
1 C. Butter
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour
Cream butter and sugar, add egg. Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand. Add 1 Tbsp water, if stiff. Roll dough 1/8 inch thick. Cut into desired shape and bake at 400 for 6-7 minutes.
Frosting:
1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla
Mix butter and shortening. Add powdered sugar, 1 cup at a time. Add milk and vanilla, whip.
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour
Cream butter and sugar, add egg. Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand. Add 1 Tbsp water, if stiff. Roll dough 1/8 inch thick. Cut into desired shape and bake at 400 for 6-7 minutes.
Frosting:
1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla
Mix butter and shortening. Add powdered sugar, 1 cup at a time. Add milk and vanilla, whip.
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