Saturday, January 21, 2012

Chili Colorado

half of a white onion diced
4 roma tomatoes
1 heaping tsp. minced garlic
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 beef bouillon cubes
2 serrano chilies
1 c. of water

Brown meat, add water and beef bouillon and 2 tbs. of oil, ( oil helps soften the meat) cook until tender. In a blender add onion, tomatoes, garlic, chili powder, cumin, salt and serrano chilies.
Blend until smooth, then add to meat. simmer to infuse the flavor of the sauce.
Serve and enjoy!

Candied Walnuts

1/2 tbs butter
1/2 c. granulated sugar, divided
1/4 c. honey
1/2 tsp. salt
1 quart of walnuts


melt butter in a pan, add 1/4 c. granulated sugar, and 1/4 c. of honey.  stir over low heat until sugar is dissolved. add walnuts (1 quart). Mix to coat nuts, and pour onto a cookie sheet. Place in a pre-heated oven at 350 for 20 min. Remove walnuts from oven, toss with remaining 1/4 c. of granulated sugar and 1/2 tsp. salt. Store in an air tight container.

Kahlua Cake

1 package chocolate cake mix
2 c. sour cream
1 package instate chocolate or vanilla pudding
1 package chocolate chips
1/3 c. oil
1/2 c. Kahlua

Mix all ingredients together. Pour in a lightly greased bundt pan. Bake at 375 for about 50 min. or until done

Strawberry Pizza


2 c. flour
1 c. butter, melted
3/4 c. powdered sugar

1 package white chocolate chips, melted
1 (8oz)  package cream cheese, softened
Strawberries, or choice of fruit... kiwi, blueberries.

Mix flour, powdered sugar and butter together. Press onto a round pizza pan or stone. Bake at 350 for 10 minutes. Let cool

melt white chocolate chips and stir in cream cheese until smooth. Spread onto crust and add sliced strawberries, kiwi, blueberries or fruit of your choice. You can drizzle strawberry glaze and or chocolate over top. Serve

Funeral Potato Casserole

1 (2lb) package hash browns
1 pint, sour cream (16oz)
2-3 c. cheddar cheese
1/2 c. melted butter
1 tsp salt
1/4 tsp. pepper
1 can cream of chicken soup
1/2 c. onion (optional)
2 c. crumbled cornflakes
1/4 c. butter


Defrost hash browns. Combine defrosted hash browns with all other ingredients, except cornflakes and butter. Combine in a large bowl. Place in a 13 x 9 baking dish slightly sprayed with cooking spray (pam). Sprinkle with cornflakes and butter mixture over casserole. Bake at 350 for 45 min.

Broccoli Salad

1 -2 bunches broccoli
1 red onion, chopped
1 c. salted, roasted sunflower seeds
1/2 c. raisins
1 lb. bacon cooked and crumbled

1 c. mayonnaise
1/3 c. sugar
2 tbs. vinegar

Cut broccoli into small pieces; mix with onion, sunflower seeds, raisins and bacon. Mix with dressing and enjoy.

Taco Ring

1/2 lb. ground beef, cooked and drained
1 package (1.25oz.) taco seasoning mix
1 c. shredded Cheddar cheese
2 tbs. water
2 packages (8oz) refrigerated crescent roll dough
1 med. green pepper
1/2 head of lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 c. whole black olives, sliced
1 c. salsa
sour cream - optional


Pre-heat oven to 375. Combine cooked meat, taco seasoning, cheese and water. Arrange crescent triangles in a circle on baking stone or cookie sheet, with bases overlapping in center and points to the outside. There should be a 5 inch diameter circle in center. Scoop meat mixture over crescent rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20 - 25 min. or until golden brown. cut green pepper in half, shred lettuce  and cube tomato, chop onion and slice olives. place half of green pepper in center of ring, fill with salsa, Mound lettuce, onion, tomato and olives around pepper. Garnish with sour cream.

serves 8

approximately 373 calories and 24 grams of fat per serving