something a little different from me.......
Recipe for Christmas All Year Long
Take a heap of child-like wonder
That opens up our eyes
To the unexpected gifts in life
Mexican Soup
This was one of our favorites when we were raising the kids in Arizona. Quick, cheap and filling! Use the recipe as a guide, vary as you go along.....after the first few times we left out the celery and increased the amount of chiles. You can make it thicker....it's one of those recipes that you really can't goof up! I think it came from Sunset Magazine, but not positive!
In 2 quart pan, cook 4 slices diced bacon until crisp. Remove bacon. Add the following, cook cov
Chinese Fried Walnuts
(From Good Housekeeping magazine, sometime in the 1980's! These have become a family favorite, with friends and family calling us up before the holidays to see if they are going to "get" walnuts this year! They are delicious, and taste like they took a LOT of effort to make, but are super easy.)
16 oz package walnuts
This is a recipe my Mom always made at the holidays. One year we left it off our menu, and the kids were aghast!
Mom's Candy Bar Salad
1 apple, diced
1 banana, sliced
2 Baby Ruth candy bars, chopped
Cool Whip
Combine above ingredients with enough Cool Whip to moisten. Increase quantities as desired.
This doesn't store well, as the bananas will turn brown.
Prepare just before serving.
This is really Slowe's recipe, but heck we celebrated our 37th wedding anniversary last week, and after all this time, we share and share alike! (~_~)
Combine, shake well
1/3 cup olive oil
3 Tbsp sugar
2 Tbsp red wine vinegar
2 Tbsp sour cream
1/2 tsp ground mustard
Pour over
1 pkg (6 oz) spinach leaves
Sprinkle with
1/2 cup chopped walnuts
1/2 cup dried crmberries
Slowe had a salad similar to this in Oregon a couple of years ago when she and some gal fr
Tonight, our daughter-in-law is having twelve of her teacher friends over after work for an appetizer party. Here's what Slowe and I are serving:
chocolate fountain
banana bread
ranch dip
cheddar ball
individual spinach dip bowls
mushroom turnovers
pizza dip
deviled eggs
Our daughter-in-law is a "chocoholic" so she is indeed looking forward to the chocolate fountain, with dippers of banana, marshmallows, assorted cookies, strawberries and pretzels!
Should be fun.
We started a tradition 14 years ago when we moved back to California from Arizona (where, at that time, fresh dungeness crab was as rare as a snowball in H^!)
We have the aforementioned fresh dungeness crab (in our opinion, the "only" kind of crab to have, though of course we have tried Alaskan King Crab, Snow Crab, Stone Crab Claws, and Soft Shell Crabs as well). All we serve with it is drawn butter, freshly baked sourdough bread, a bottle of Slowe's favorite chardonnay, and the following
Slowe (wife Susan) and I have always enjoyed cooking together. The stroke has made that (and a lot of other things!) harder, but we hang in there! Here's a recipe she made a couple of weekend ago, she got the recipe from one of her internet food groups.
She just made a half batch to see if it was any good -- everyone thought it was a hickory farms cheese log! Don't be afraid of doing it exactly like it says--the cayenne isn't enough to make it hot, just give it a bit of a kick at the very
One Pot Dinner (Beans)
This will kind of remind you of baked beans, only with added stuff! If you don't have a crock pot, you could certainly put it in at 350 oven for an hour or so (just don't let it reduce down too much), or on top of the stove.
1/2 to 1 lb. ground beef
3/4 Ib, bacon cut in small pieces
1 Cup chopped onion
2 cans pork & beans (1 Ib,, 15 oz. size)
1 can (1 Ib ) butter limas ,drained
1 can (1 lb.) kidney beans, drained
2 Cup Ketchup
This will be my first holiday dinner to prepare after my stroke in April. Slowe and I will plan, plan, plan ahead so I don't stress out on the details--wish me luck!
Adapted from Betty Crocker's Classic Bread Turkey Stuffing
This is the way my mother in law makes stuffing every Thanksgiving. This recipe makes enough for a 12-pound turkey, about three quarts of stuffing. We don't stuff the turkey anymore, but prefer to bake this is a casserole dish along side the turkey.
Note: We
Swiss Potato and Cheese Soup
We got this recipe way back in the late 70's or early 80's.....My twin brother and family were visiting us in Arizona and he and his wife made this soup for us. He had forgotten all about it until one day, many years later, we made this for him and reminded him of the story. It's now a favorite recipe for his daughter!
2 (10 3/4) oz cans condensed chicken broth
1 (10 3/4) oz cans condensed beef broth
4 large potatoes, peeled and diced
3 cups water
Pumpkin Pie Dump Cake
1 13-oz can evaporated milk
3 eggs, beaten
2 tsp pumpkin pie spice
1/2 tsp salt
1 C sugar
1 13-oz can pumpkin
1 pkg yellow cake mix
1/2 cup margarine or butter
1 cup chopped walnuts
Combine all ingredients except for the cake mix and margarine. (I do this ahead of time and put it in the fridge until I'm ready to bake it.) Pour mixture into an -9x13 pan. (It will be very "liquidy"---don't worry, that is how it is
supposed to look!). Sprinkle dr
English Muffins In A Loaf
(The greatest thing since sliced bread)
Got this one out of a magazine.....it was a Fleishmann's Yeast advertisement!
Makes 2 loaves
Just wait until you bake up a recipe and toast a slice. Nooks and crannies inside--crusty outside. Nobody bakes it better than you and Fleischmanns Yeast.
5 1/2 - 6 cups flour
2 pkgs yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal
Combine 3 cups
Ranch Style Beans...however many cans you start with is basically how much chili you end up with.....so that's up to you...kind of feel it out as you go, here is basics.
For 4 cans (16 oz) beans...I suggest 3 cans of ranch style beans and 1 can of kidney beans. Don't need to drain any of the beans.
1 can (16 oz) of stewed tomatoes (up to you..plain, mexican, italian, cajun, etc)....doesn't really matter if they are diced or whole...if you use whole, kinda break them up.
1 can (8
Peanut Butter Ham
This recipe has a funny story behind it......the peanut butter glaze came from my cooking days in the U.S.Navy. One year I decided to buy a ham and do the peanut butter glaze for the family for the first time. Well, slowe's Dad just had a hissy fit. HE certainly was not going to eat any $40 ham that had PEANUT BUTTER on it...what kind of fool would do that do a ham....on and on and on........Well, time came for dinner and would you believe the glaze was GREAT! A new Christ
Here is a recipe I got off the food network. Slowe and I watch a lot of that channel. If you take this recipe and substitute orange marmalade for the strawberry, it's just like the stuffed french toast we get at Mimi's Cafe!
Enjoy!
French Toast filled with Strawberry Cream Cheese Recipe courtesy Sandra
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 6 minutes
Yield: 4 servings
Filling:
8 ounces cream cheese, softened
2 tablespoons strawberry
This recipe comes from the Chevy's Cookbook (are you familiar with that restaurant chain?) They get rave reviews everytime I make them. I also have a version from Emeril that uses a cream cheese/roasted corn filling. Let me know if you want to see that one, too.
Hope to meet many of you nice people here. Feel free to chat about food or other stuff!
Rolly
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded jack cheese
1 cup queso fresco, plus additional for garnish
