Make German chocolate cake mix (must be Betty Crocker) as directed on box.
Let cake cool. Use the end of a wooden spoon to poke holes throughout cake.
Pour 1 can sweetened condensed milk into each hole and over top of entire cake.
Then pour caramel topping over cake (we use the smuckers caramel topping)
Chill (at least 3 hours)
Mix:
1 8 oz. tub of cool whip
2 crushed Heath bars
about 1/4 cup Hershey's chocolate syrup
Spread mixture on top of cake.
Crush 2 more Heath bars and sprinkle on top of cool whip mixture.
Drizzle with chocolate syrup and more caramel.
ENJOY!!!
Tuesday, May 5, 2009
Cheesecake (no bake)
Cheesecake mixture:
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
Suz Papa's Pork Tacos
Brown pork roast, put in pan and pour mixture over the top.
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
Sunday, April 5, 2009
Angie's Sausage and Biscuits YUMMY!
Ingredients:
1 lb Jimmy Dean Sausage (Original flavor only)
1 package of your favorite refrigerated biscuits
between 1/4 c. and 1/2 c. flour
Milk (as much as you want to achieve desired thickness)
Salt and Pepper
Bake biscuits per package directions.
While baking biscuits, brown sausage. Use a fork to break up the sausage into tiny pieces. Cook the sausage long enough that it starts to get crispy on one side (until it sticks a little). DON'T drain the oil.
Leave the cooked sausage in the saucepan. Sprinkle flour onto the sausage and stir until all the sausage is covered in flour evenly. Next, pour milk onto the sausage until the sausage is basically covered. Add Salt and Pepper to taste. Cook on med. heat. Stir constantly until it thickens to desired thickness, if it is too thick, add more milk.
If you don't have a nonstick sauce pan, add 1 Tbsp butter to the bottom of the pan before browning sausage.
1 lb Jimmy Dean Sausage (Original flavor only)
1 package of your favorite refrigerated biscuits
between 1/4 c. and 1/2 c. flour
Milk (as much as you want to achieve desired thickness)
Salt and Pepper
Bake biscuits per package directions.
While baking biscuits, brown sausage. Use a fork to break up the sausage into tiny pieces. Cook the sausage long enough that it starts to get crispy on one side (until it sticks a little). DON'T drain the oil.
Leave the cooked sausage in the saucepan. Sprinkle flour onto the sausage and stir until all the sausage is covered in flour evenly. Next, pour milk onto the sausage until the sausage is basically covered. Add Salt and Pepper to taste. Cook on med. heat. Stir constantly until it thickens to desired thickness, if it is too thick, add more milk.
If you don't have a nonstick sauce pan, add 1 Tbsp butter to the bottom of the pan before browning sausage.
Tuesday, March 24, 2009
Monte Cristo Sandwich from Blue Bayou
Monte Cristo Sandwich Blue Bayou
Make Sauce (cool)
[assemble sandwich]
List of Ingredients
Currant Jelly Sauce
2/3 c. currant jelly
1 TB water
1 TB half and half
Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill (this will thicken the sauce...make sure you do not skip this step). Makes enough for about 4 sandwiches.
Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Final Preparation:
soybean or vegetable oil for frying
Confectioners' sugar
currant jelly sauce
Recipe
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.
Make Sauce (cool)
[assemble sandwich]
List of Ingredients
Currant Jelly Sauce
2/3 c. currant jelly
1 TB water
1 TB half and half
Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill (this will thicken the sauce...make sure you do not skip this step). Makes enough for about 4 sandwiches.
Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Final Preparation:
soybean or vegetable oil for frying
Confectioners' sugar
currant jelly sauce
Recipe
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.
Liz's Tomato Soup Recipe from BUNKO!
Nordstroms Tomato Basil Soup
* 1 cup canned peeled plum tomato (ROMAS)
* 1/4 lb carrot, chopped
* 1/4 lb onion, chopped
* 1/3 tablespoon dry basil
* 1/8 cup olive oil
* 1/4 gallon water
* 1/8 lb chicken base
* 1/4 quart heavy cream
* 1/3 tablespoon kosher salt
* 1/3 tablespoon black pepper
Directions
1. In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes. (until carrots are really soft)
2.Add the basil, salt, pepper, and tomatoes and bring to a simmer.
3.In a large bowl, whisk the chicken base into the water until dissolved.
4.Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
5.Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.
Liz actually puts everything into a blender and purees it until it is creamy.
* 1 cup canned peeled plum tomato (ROMAS)
* 1/4 lb carrot, chopped
* 1/4 lb onion, chopped
* 1/3 tablespoon dry basil
* 1/8 cup olive oil
* 1/4 gallon water
* 1/8 lb chicken base
* 1/4 quart heavy cream
* 1/3 tablespoon kosher salt
* 1/3 tablespoon black pepper
Directions
1. In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes. (until carrots are really soft)
2.Add the basil, salt, pepper, and tomatoes and bring to a simmer.
3.In a large bowl, whisk the chicken base into the water until dissolved.
4.Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
5.Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.
Liz actually puts everything into a blender and purees it until it is creamy.
Sunday, March 15, 2009
Cake Mix Cookies by Lori
My mom made some cookies this weekend that were so yummy. You'll never guess how easy they are to make. She made them out of lemon cake mix, but she said you can use whatever flavor you want! Thanks Mom!
1 cake mix (any kind)
2 eggs
1/3 cup oil
Spoon onto a pammed cookie sheet. Bake at 350 for 10 minutes. YUM.
1 cake mix (any kind)
2 eggs
1/3 cup oil
Spoon onto a pammed cookie sheet. Bake at 350 for 10 minutes. YUM.
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