3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
1/2 of a large onion.
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8 slices)
1 c. mayonnaise
Parsley
Combine all ingredients and mix. Chill. Put parsley on top.
Serves 8
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Preheat oven to 325° F.
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
2/3 c. sugar
4 tsp. cinnamon
1 stick (1/2 cup) unsalted butter, melted
(6) 1/2″ thick slices homemade bread, crusts removed, each slice cut into 4 strips
In a wide, shallow bowl, stir together sugar and cinnamon. Working with 1 strip of bread at a time, turn strips quickly in butter, coating them on all sides, letting any excess drip off,
then turn them quickly in cinnamon-sugar, coating them on all sides.
Bake strips in lightly buttered jellyroll pan in upper third of a preheated 375° F. oven for 10 minutes. Turn and bake 10 more minutes. Transfer with tongs to serving plate.
Makes 24 pieces.
1/4 c. vegetable oil
3/4 c. white sugar
2 eggs
1 c. milk
1/2 tsp. salt
1 T baking powder
3 c. quick cooking oats
1 c. fruit (blueberries, raisins, cranberries, NOT raspberries, Leslie tried rhubarb and that was really good. I tried apples and cut them into chunks, should’ve sliced them thin so that they cooked better and done more than 1 cup.)
2 T brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
Directions:
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well, then stir in fruit. Pour into lightly greased pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
Crumb Topping:
Make crumb topping night before as well. Mash it all together – should form when pressed together and crumble on top of oatmeal before baking. This has alot of butter in it, so I didn’t put it all on…maybe 2/3? and it turned out great.
1/4 c almonds, toasted (optional)
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. Kosher salt
1/2 c. unsalted butter, cold and chopped into bits or better yet, grated.
The next morning, bake at 350° F. for about 25 min. It will dry out if overcooked. Serve hot with milk / cream.
8 medium potatoes (about 2-1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Preheat oven to 350 Deg. F. Grease 2-1/2 to 3-quart casserole dish.
Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1-1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted
1-1/4 cups sugar (1 cup white, 1/4 cup brown)
1/2 cup butter or margarine, softened
2 eggs
1-1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 Deg. F. Grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1-1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
1-1/2 cups all-purpose unbleached flour
2 tablespoons light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
3 tablespoons melted butter
1-1/4 cups milk
In a large bowl whisk together the flour, sugar, baking powder and salt. In another bowl whisk together the eggs, butter, and milk. Pour the liquid ingredients into the dry ingredients, stirring until combined.
Using about 3 tablespoons of batter per pancake, spoon the batter onto a well-greased griddle or in a skillet and cook until bubbles form across the top of the pancakes. Turn the pancakes over and cook until the underside is set and golden.
Chocolate Chip Pancakes: Prepare basic recipe, increasing sugar to 3 tablespoons and fold 1/2 cup of mini chocolate chips into the batter before cooking
1 (15 oz.) can black beans, rinsed and drained
2 (15 oz.) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 Avocado, peeled, pitted and diced
1 (4 oz.) jar pimentos
3 Tomatoes, seeded and chopped
1 c. chopped, fresh cilantro
1 lime, juiced
1/2 c. Italian salad dressing
1/2 tsp. garlic salt
In a large bowl, combine all, season with the garlic salt, toss and chill until serving.
1-1/2 cups shredded Monterey Jack cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
1/2 cup canned black beans
1/2 cup refried beans
1/3 cup corn kernels
1/4 cup green chilis
Tortilla chips
Pickled jalapeños, for serving
INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Spread tortilla chips into the prepared baking dish. Top with cheese, beans, corn and green chilis.
Place into oven and bake until cheese has melted, about 10 minutes.
Serve immediately, top with tomato & avocado pieces and garnish with pickled jalapeños, if desired.
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
for spice rub—
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
for serving—
corn tortillas
avocado slices
cilantro
your favorite salsa
limes
Mix together all spices in a small bowl. Rub the spices all over your flank steak – be generous here! Place flank steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
Enjoy with a margarita for best result.