by Marsha | Aug 27, 2010 | Budget Friendly, Main Dishes, Parties |
I am no expert on Southwest cuisine because I live in the Southeast, but these nachos are good no matter where you live! The beauty of them is you can add any toppings you like or leave off the ones you don’t like and everyone is happy. Just put the toppings out and let everyone choose. Double or triple this recipe and serve at your next casual party. 4 sheets of aluminum foil (12 inches each) Tortilla Chips 2 pounds of ground beef 1/2 onion – chopped 1 cup whole kernel frozen corn 1 package taco seasoning mix 1/2 cup water 1 small can green chilies (you can leave this out and serve with toppings if you prefer) Tear off 4 -12 inch pieces of aluminum foil and roll edges up to form a shallow dish. Place foil dishes on baking sheet and cover the bottom of each with a layer of tortilla chips. Set aside. In a large skillet, cook ground beef and onion until meat is no longer pink. Drain excess fat from the pan. Add corn taco seasoning mix, water, and green chilies. Continue to cook a few minutes longer (about 3 to 5 min) until some of the liquid has evaporated. Spoon Meat mixture over chips and dot with refried beans. Bake for 8-10 minutes or until chips and refried beans are hot. Remove from oven and sprinkle with cheese. Serve on a plate and let everyone pick their favorite toppings. Serves 4. * Lighten up this recipe by using ground turkey instead of ground beef. Use light cheese, sour cream and non fat refried beans to save...
by Marsha | Aug 15, 2010 | Desserts, Holidays, Parties, Summer |
This is one of my favorite recipes. I used to make this as a teenager to take to picnics and outings. It is simple to make and the taste is out of this world good! This recipe makes enough to fill a large punch bowl, but if you want to make one for just your family just half the filling and berry topping recipe and it still works fine. I made one in 2 large bowls and shared some with my neighbors. This cake is heavenly! You can make this cake a day ahead and keep them in the refrigerator. Cake: 1 Angel Food Cake (baked or bought) cut or tear into one inch pieces Filling: 2 (8 oz) bars cream cheese 1 cup lite sour cream 1 1/2 cups sugar 12 oz. whipped topping (can use fat free too) In a mixer, combine cream cheese and sugar until blended. Add sour cream and mix. Fold in whipped topping. Refrigerate until you are ready to assemble the cake. Berry topping: 2 pints strawberries 1 cup sugar 1/4 cup cold water 3 tablespoons cornstarch Wash and hull berries. Mash enough berries to make 2 cups. (running them through the food processor works too) Slice remaining berries and place all berries in a stock pot. Add sugar to berries and stir. Combine water and cornstarch in a measuring cup and stir until cornstarch is dissolved. Add cornstarch mixture to berries and heat over medium heat stirring constantly until juice has thickened. Cool completely. When all your parts are done, simply layer the cake in a punch bowl starting with a layer of cake, then a...
by Marsha | May 31, 2010 | Beverages, Parties, Summer |
If you are looking for something a little different try this fruity drink. My whole family loved it, yours will too. 1 package cherry or black cherry fruit drink mix 1/3 cup lemon juice 1/3 cup lime juice 1 cup sugar water Pour all ingredients into a 2 quart pitcher. Add enough water to finish filling your pitcher and stir. ~Marsha...
by Marsha | May 22, 2010 | Desserts, Parties |
This pie is really easy to put together and tastes incredible. Since it makes 2 pies it is great to make for those family gatherings or parties. Try switching the regular pie crusts with a graham cracker crust. It’s delicious either way. 2-9 inch baked pie shells or Graham Cracker Crust: 1 1/2 cups graham cracker crumbs 6 Tablespoons unsalted butter 1/4 cup sugar Combine all ingredients thoroughly and press into pie dish. Bake for 10 minutes at 350 degrees. Place on wire rack to cool completely. Topping: 6 Tablespoons butter 1 cup chopped pecans 1 7 oz pack or can of coconut 1 jar (12 oz) caramel sundae topping Melt butter in a large skillet over medium to medium low heat. Add coconut and pecans and brown. Set aside to cool. Pie Filling: 1 8 oz bar of cream cheese 1 can sweetened condensed milk 1/3 cup lemon juice 1 16 oz tub of whipped topping In a mixer blend together cream cheese, sweetened condensed milk, and lemon juice. When thoroughly combined, fold in whipped topping and pour into pie shells. Top with cooled coconut pecan mixture and then drizzle with caramel sauce. This pie must be refrigerated. ~Patsy Givens * This recipe makes 2 pies or you can use the graham cracker crust recipe and press it into a 13×9 inch baking dish to make one large...
by Marsha | Feb 10, 2010 | Desserts, Holidays, Parties |
These cookies are good for any occasion. All you have to do is change cookie cutters. They are made from simple ingredients that I always keep on hand. They have a softer texture and a wonderful flavor. The dough is a dream to work with! Ingredients 2 cups sugar 1/2 cup butter (at room temperature) 1/2 cup shortening (at room temperature) 1/2 cup buttermilk 3 eggs slightly beaten 1/2 teaspoon soda 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoons vanilla 5-6 cups plain flour (enough to form a soft dough) Directions: Preheat oven to 350 degrees F. Cream together the shortening, butter and sugar. Add eggs and vanilla mix to combine. In a large bowl, sift 3 cups flour along with soda, salt, and baking powder. Slowly add flour to sugar mixture and 2-3 cups more sifted flour or enough to make a soft dough. Turn dough out onto floured surface and knead briefly. Roll dough to 1/4 inch and cut out cookies with festive cookie cutters. Bake for 10-12 minutes To decorate with sprinkles: Brush cut out cookies lightly with water and sprinkle with colored sugar or candies. Bake as directed. To decorate with frosting: Bake cookies as directed and cool completely on cooling rack. Frost with the following soft frosting and sprinkle with candies or melted chocolate. Frosting: 3 cups confectioners sugar 1/2 cup butter (at room temperature) 5 Tablespoons cream or half and half Place all ingredients in mixing bowl and mix until smooth. Frost cookies and enjoy. ~Marsha...
by Marsha | Nov 4, 2009 | Holidays, Parties |
My sister gave me this recipe years ago. I always make it around Thanksgiving and Christmas each year. The holidays just wouldn’t be the same without this recipe. I know the ingredients may sound odd, but it has a wonderful flavor and it is usually the first cheese ball devoured at parties. 2 8oz bars of cream cheese (can use the 1/3 less fat variety too) 1 Tablespoon finely chopped onion 1/4 cup finely chopped bell pepper 1/2 teaspoon garlic powder 1 Tablespoon Worcestershire sauce 2 8 oz cans of crushed pineapple (well drained) 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon red pepper (cayenne) Chopped pecans, walnuts or parsley for garnish (optional) Drain pineapple thoroughly by mashing it in the strainer until mostly dry. Reserve juice for another use. In a mixing bowl combine all ingredients except for nuts and mix thoroughly. Shape into ball or log and garnish if desired. Cover and refrigerate. This recipe tastes better if it is made the day before and chilled overnight in the refrigerator. It gives all the flavors time to marry. Serve with chips, crackers, cut carrot and celery sticks, whatever you like. ~Gina...
