Tamales

Green sauced:

1. you boil first 4 tomatillos

2. in a blender boiled tomatillo
    2 raw tomatillos
    1/2 cilantro
    1 jalapeno

3. once you've pulled your meat apart in a saucepan put some oil sautee onions & sliced green bell       peppers

4. put meat & pour blender mix, bring to a boil


Red sauced: 

1. sautee onions

2. pour meat & blender mix


Blender mix
boil chili pods until they're soft in a blender, put chili pods w/ some water, add cumin/black pepper/ salt

3. bring to a boil



Red
mild - chile nuevo mexico

Green
mild use less jalapenos the more you use the spicy

Curried Sweet Potato, Butternut Soup

1 Qt Chicken Broth
1 Large Onion, Chopped
3 Cloves Garlic
4 C butternut squash. Peeled and seeded and chopped
4 C  sweet potatoes. Peeled and chopped
1/2 - 1 can coconut milk
1 tsp salt
1-2 tbsp curry powder
1-2 tsp Tumeric.

Throw everything in a pot except for the spices and coconut milk and cook until soft.
Throw into a blender and then add the spices and the coconut milk. Adjust the spices as needed.
Then enjoy!

Clairie's Potato Soup

2 large russet or red potatoes ( peel if russet, I leave skins on for red)cooked and mashed. I use left    over baked potatoes, or could use left over mashed potatoes
1 med onion diced or 4 green onions sliced
small dab of butter
splash of olive oil
1 can cream of chicken soup
1-2  cans chicken broth (add 1 and then the other if thinner consistency desired. Or can add little bullion and water)
1 8 oz cream cheese
6 slices bacon cooked and crumbled
8-10 slices pepperoni chopped small
Cajun or creole seasoning to taste approx. 1tsp. Go light and adjust
handful of grated cheese

Saute onion in butter and olive oil until soft
add soup, cream cheese, and broth. mix until combined well
add mashed potatoes,crumbled bacon, and chopped pepperoni and mix.
add seasoning to taste, and handful of cheese
Serve

Lime Sugar Scrub

1 C Sugar
1/2 C Coconut oil
juice and zest from 1 lime

mix all together and put in airtight container.
sometimes softening coconut oil in microwave helps mix

works wonderfully in the shower or at sink on just hands to leave them luxuriously soft.
(be sure to rinse off)

Zucchini-Carrot muffins

4x             3x           2x          1x
8               6            4            2       eggs
2            1 1/2          1          1/2    C  sugar
2            1 1/2          1          1/2    C  br sugar
1 1/3          1           2/3        1/3     C  oil
1 1/3          1           2/3        1/3     C  unsweetened applesauce
5            3 3/4        2 1/2     1 1/4    C  all purpose flour
4               3             2           1     tsp baking powder
4               3             2           1     tsp baking soda
4               3             2           1     tsp cinnamon
2             1 1/2         1          1/2     tsp salt
2             1 1/2         1          1/2     C  crushed pineapple drained
4               3             2           1     C  grated carrots
4               3             2           1     C  grated zucchini

Beat eggs and sugar until frothy.
Gradually beat in oil
Add dry ingredients, and beat on high 4 minutes
Stir in carrots, zucchini, and pineapple
fill muffin pans 2/3 full and bake 18-20 minutes for regular muffins,
15 minutes for mini muffins
Great alone or with cream cheese frosting

Frosting:
3 oz cream cheese softened
3 TBSP butter
1 tsp vanilla
dash salt
2 C powd sugar

Horchata

Quart Milk
1/2 can evaporated milk
1/2 can sweetened condensed milk
    rice milk
1 tsp vanilla
 lots of ice
cinnamon for on top

blend all together and sprinkle cinnamon on top

Cherry Almond Jelly

3 1/2 C Tart Cherry Juice (can use cherry Juicey Juice, but will be sweeter)
4 1/2 C sugar
1 box pectin
1 tsp vanilla
1 1/2 - 2 tsp almond extract

Bring 1 C juice, vanilla and Almond to a boil. Boil 1 minute. Add rest of juice and pectin and bring to a boil. Boil 1 minute. Add Sugar, stir well and bring to a full rolling boil. Boil for 1 1/2 minutes. Pour into jars, seal and process 10 minutes in hot water bath.

makes 7 1/2 pint jars

Cranberry Grape Jelly

3 1/2 C Concord Grape Juice
3 1/2 C Cranberry Juice- unsweetened
9 C sugar
2 boxes pectin

mix in large pot
3 1/2 C  Concord grape juice*
3 1/2 C unsweetened Cranberry Juice
9 C sugar
Bring to a boil and add:
2 boxes pectin
Bring to a rolling boil for 1 minute take off heat
Add 1 tsp butter to get rid of foam
put in pint or 1/2 pint jars and process in water bath 10 minutes

makes 14 1/2 pint jars

*make sure to strain grape juice through cheese cloth and sieve to remove sediment so crystals will not form in jelly (grape juice should be made day before or older)

Mississippi Roast

1 3-4 lb Beef Chuck Roast
1 pkg dry Ranch dressing mix
1 pkg Au Jus gravy mix
1 stick butter
5 pepperoncini peppers (in jars at the grocery store)

Put roast in crock pot
sprinkle ranch dressing over
sprinkle au jus over
sit butter on top
put peppers on top around butter
cook on low 7-8 hours

Mr Criman's Best Darn BBQ Sauce

1/2 Cup margarine
1 lb light brown sugar
24 oz bottle Ketchup
8 oz Franks "Red Hot" Original Cayenne Pepper Sauce
3/4 C white vinegar
1 tsp Garlic Powder
1 tsp Onion Powder

1- Melt Margarine in large pan on med heat. Don't scald
2- Melt Brown Sugar in pan, mixing with melted margarine.
3-Add ketchup. Mix thoroughly with spoon or paddle
4- Add Franks "Red Hot" Sauce. mix thoroughly
5- while sauce is melding together, pour vinegar into Ketchup container and shake vigorously to clean sides of container before adding to sauce. mix thoroughly
6- Add Garlic and onion powder and mix thoroughly
7- Cook over Med heat. If the sauce bubbles when not stirring--that seems to be the right temperature. Don't have it so hot that it boils even when stirring.
8- Sample taste. If it needs to be spicier, add more Franks, if too spicy, add more Vinegar.
9- Using funnel, pour concoction into old Ketchup bottle. There will be extra, make sure to have another container ready.

NOTE: When Sauce is cool, add with either Ranch or Mayo for a great tasting creamy salad dressing

Another Note: A simple bean recipe just calls for any can of beans drained, and mixed with the sauce.  When you make a bunch of sauce, it can be used in a variety of ways.

Cafe Rio Sweet Pork Salad

Sweet Pork
1 boneless pork roast
2 C Brown sugar
2 C Salsa
Cook in a crock pot on high for 6 hours. Place on top of lettuce in a flour tortilla and top with:
Black Beans
Cilantro Lime Rice
Grated Cheese
Shredded Lettuce
Chopped Olives
Chopped Tomatoes
Chopped Onion
Cilantro Lime Dressing

Cilantro Lime Rice
In a baking pan (size depends on how much you are making) combine:
1 1/2 C uncooked white rice
3 C Chicken Broth or 3 C hot water and 3 Tbsp Better than Bullion Chicken Base (from Costco)
2 tsp lime zest
3 Tbsp chopped Cilantro
2 small cloves garlic minced
1 Tbsp butter
juice of 1 /2 lime
pepper to taste
stir to incorporate all
Cover tightly with plastic wrap and then tin foil
put in oven at 350 oven and cook for 1 hour or at 325 for 1 1/2- 2 hours

Cafe Rio Cilantro Lime Dressing
1 envelope ranch dressing mix
1 C buttermilk
1 C Mayo
2 Tomatillo's
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno chopped with seeds removed
mix in blender

Cowboy Lasagna

1. 1 lb ground beef
2. 4 Tbsp minced onion
3. generous sprinkling of  Worcestershire sauce
4. 3 Tbsp Parsley divided
5. 10 3/4 oz can tomato soup
6. 1 can Corn
7. 3 Tbsp dry ground mustard
8. 32 oz bag Tator Tots
9. 4 C Mozzarella Cheese
10. Salt & Pepper

Brown Ground Beef spices, drain and add corn and soup
Simmer for about 10 minutes
In a greased 9 x 13 pan, arrange Tator tots single layer and top with 2 cups of cheese
Pour ground beef mixture over cheese, and top with remaining cheese and 1 Tbsp of Parsley
Place in 350 oven for 30 minutes.
Let stand 5 minutes before serving

Oreo's

2 Pkg Devils Food Cake Mix
4 eggs
2 sticks butter softened
mix together and put rounded scoops on cookie sheet
Bake at 350 6-8 minutes

Cream Cheese filling
1 8 oz cream cheese softened
1 stick butter softened
4 C powdered sugar
1 Tbsp vanilla

Mexican Lasagna

Char 2 chile Peppers and put in plastic bag 15 minutes to sweat so will peel easily

Lightly char the edges of 12 corn tortillas

Chop 1 onion and cook till tender in 2 Tbsp hot olive oil

Add 2 Tbsp chopped oregano, 3 minced garlic cloves

Chunky pulse 1 can tomatoes + 1 Tbsp Chipoltes Adobados Peppers and add to onions along with 2 Tbsp tomato paste

Peel peppers and remove stem and seeds. Cut up into 1/2" pieces

Shred 2 1/2-3 C poached chicken

Shred 8 oz Monterey Jack Cheese

Put about 1 C sauce in bottom of  9 x 13 pan

layer 6 totillas fanned

spread 1/2 chiles over totillas

spread 1/2 chicken over chiles

drizzle with approx 1/2 C Cream

Spread 1/2 Cheese over above

repeat layers 

Cover with foil, bake at 375 for 30 minutes, uncover, cook 15 minutes more

Frito Corn Salad

3 cans corn
1 can black beans rinsed and drained
1 red bell pepper diced
1 green bell pepper diced
1 C miracle whip
mix all together
just before serving add
1 bag chili cheese frito's or can put beside and add to each serving
(don't make more than you will eat at one sitting, fritos will get soggy

Indonesian Fried Noodles

2-3 Japanese style noodle-chuka soba
Sweet Indonesian Soy Sauce
Garlic minced- (lot)
1/2 bunch turnip greens chopped (strong flavor, might want to add sparingly)
2 carrots chopped thin
1 med onion sliced thin and divided
4 eggs scrambled
chicken base
salt
pepper
1/2 -1 lb chicken cut into small pieces

Cook noodles, drain and lightly coat with olive oil. Set aside
Heat oil, cook 1/2 of onions, and garlic till transparent
add Chicken and cook
add eggs and cook
add some of your cooked noodles, salt, pepper, about 3 Tbsp chicken base, enough soy sauce to make noodles light brown, turnip greens and carrots adjust with rest of noodles to right consistency
toss all together to mix well and lightly cook about 3 minutes
add rest of onions, cook 2-3 more minutes, add little more olive oil and any more soy sauce as needed

*be sure to get the Indonesian Sweet soy sauce

Mexican Haystacks

Brown In a hot pan:
1 lb Hamburger
1 onion chopped
Drain off any grease, return to burner and add:
1 can tomato sauce
3 cans full of water
1 can tomato paste
dash sugar
garlic
1 can stewed tomatoes
1 tsp chili powder
1 tsp oregano
salt
1 tsp cumin
1 can kidney beans drained
Reduce heat and simmer

Cook
1 C rice according to directions

Pile your haystack starting with Fritos
Meat mixture
Rice
Shredded Cheese
Lettuce
Chopped Tomatoes
Olives
Sour Cream
Guacamole

Veal Chops with Sherry and Lemon Marmalade

4 Tbsp Butter
2 Tbsp Canola oil
4 Chops (good with pork chops of chicken also)
Salt and Pepper
1/3 C chopped onion
1/3 C med Sherry
1/3 C Chicken Stock
2 Tbsp Lemon Marmalade
1/4 C Heavy Cream

Put butter and oil in pan and heat up
Salt and Pepper Chops,
Sear and remove from pan
Add onion and cook till tender, add sherry, chicken stock, and marmalade.
When reduced by 1/3, add heavy cream.
Put meat back in pan and cook 10 minutes more

Serve with rice or noodles

Cloud Bread

3 eggs  seperated
3 Tbsp whole milk cottage cheese or cream cheese
1/4 tsp cream of tartar
1 pkg (1g) artificial sweetener

Preheat oven to 300
Separate eggs carefully (make sure no yolk gets in whites)
In one bowl mix yolks, cottage cheese or cream cheese, and sweetener until smooth
In another bowl mix cream of tartar with whites till fluffy and stiff peaks
Very carefully fold yolk mixture with whites, trying not to break down your peaks
Spray 2 cookie sheets with Pam
With large spoon scoop, scoop mixture into 10 even rounds. Roughly 3/4" thick and 4-5" across
(about the size of the top 1/2 of a hamburger bun)
Bake approx 30 minutes till lightly golden brown (about the color of a hamburger bun)
remove from pan and cool on cooling rack
While warm will be consistency of meringue,  seal in ziplock bag or tupperware and will soften to bread consistency overnight.
Bottoms will be flat  and easy to spread things on

Hot Corn Dip

1 oz can mexicorn drained
4.5 oz can chopped green chilies drained
1/2 C mayo
1 C grated Montery Jack or Pepper Jack Cheese
1/3 C parmesan cheese

Combine all in a bowl
put in greased 8" baking pan
Bake at 350 30-40 minutes
Serve with Fritos

Brown Sugar

1 C White Sugar
1 1/2 Tbsp molasses (light brown sugar)
3 Tbsp molasses (dark brown sugar)
mix for about 30 seconds in magic bullet, food processor or blender

Decadent Double Chocolate Cream Pie

Crust:

In a medium bowl combine

1 2/3 C Famous Chocolate Wafer Crumbs  (about 30 wafers)

6 Tbsp butter melted

1/4 C sugar

Press evenly in a 9" pie pan and bake at 350 7-8 minutes till fragrant and firm

Set aside to cool

Filling:

Whisk together 

1/3 C sugar

2 Tbsp + 1 tsp cornstarch

2 Tbsp Cocoa powder

1/2 tsp salt

add and whisk in until thoroughly combined:

1 large egg

2 large egg yolks

1/2 C whole milk

In a large heavy bottomed sauce pan bring to a boil:

1 1/2 C whole milk

remove from heat and very slowly add hot milk to egg mixture, whisking continuously so you don't scramble the eggs. Return the entire mixture to the pan.

Cook over med heat until comes to a boil and mixture thickens 3-5 minutes

Remove from heat, and add:

7 oz semi sweet chocolate finely chopped

let sit for a minute

add:

3 Tbsp cold butter 

2 tsp vanilla

whisk until chocolate is completely melted and smooth

Pour filling inside cooled pie crust and cover with saran wrap, making sure plastic is right up against filling to prevent skin from forming

Place pie in refrigerator until completely cool and set. About 2 hours

Just before serving make topping by  beating together:

1 C heavy cream

3 Tbsp sugar

1 tsp vanilla

Beat at med speed till Med peaks form. 

Cover Pie with topping and cover with 

Chocolate Curls

Curried Talapia

Saute minced garlic and chopped onion in little olive oil
Add Talapia that has been salted and peppered and cook

meanwhile,
whisk together and heat
1 can coconut milk
about 1 tbsp curry
2 tsp soy sauce
put over fish


(from Kimberli @ therapy)

Orange Chicken

Cut 2 lbs of boneless skinlesss chicken breast into 2"' cubes
Combine in large ziplock bag or bowl
1/2 C Flour
1/2 tsp Pepper
1 tsp Garlic powder
In a large hot frying pan, with little bit oil,?Cook chicken in smaller batches about 4 minutes each
Meanwhile combine in medium sauce pan:
1 1/2 C water
1/4 C + 2 Tbsp orange juice
1/3 C Rice Vinegar
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 C brown sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
2 Tbsp green onion
Bring to a boil
Combine till dissolved and add to sauce.
3 Tbsp cornstarch
1/4 C cold water
Heat till thickened
Put cooked chicken all back in large frying pan, and pour sauce over till covered.  Cook approx 5 min more.
Serve with Rice and extra sauce if wanted

Pimento Cheese Dip

1 1/2 C Mayo
1 4 oz jar diced pimento drained
2 tsp Worcestershire sauce
1 Tbsp finely grated onion
1/2 jalapeno seeded and finely chopped
1/4 tsp red pepper
4 C shredded extra sharp cheddar cheese

Preheat oven to 350
Spray a 2 quart pan or 9" pie pan with cooking spray
In a large bowl, combine all ingredients except cheese. mix well
Add cheese and stir in
Put all into prepared pan
Bake 20-25 minutes till golden and bubbly on top

Hot Corn Dip

2 C. Shredded Cheddar Cheese
1 C. Shredded Monterey Jack Cheese
2 TBSP Chipolte peppers in Adobo Sauce diced small
1 4 oz can diced green chiles undrained
1/2 C Mayo
1/4 tsp garlic powder
11 oz can corn drained
1 small tomato
2 TBSP Cilantro chopped
2 TBSP green onion sliced  thinly

Peheat oven to 350
Mix the cheeses, chipoltes, chiles, mayo, garlic powder and corn together. Pour into an oven safe dish.
Bake 20 minutes or till golden brown and bubbly
top with diced tomatoes, Cilantro, and green onion
Serve immediately with corn chips

Mac N Cheese balls

Make homemade mac n cheese
can add:
chopped jalapenos
chopped spinach
crushed bacon
Cool completely, at least 2 hours
form into balls using Ice Cream scoop packing tightly
roll in flour
roll in beaten egg
roll in panko mixed with seasoned bread crumbs
fry

Dry Rub - Bobby Flay

Mix all together
1 C ancho chili powder
1/3 C Spanish Paprika
3 Tbsp Oregano
3 Tbsp Coriander
3 Tbsp dry Mustard
1 Tbsp Cumin
1 Tbsp Kosher Salt
1 Tbsp fresh ground black pepper
2 tsp Chile De Arbol

Mac and Cheese Springrolls

1 lb small pasta cooked al dente
4 Tbsp unsalted butter
1/3 C flour
21/2 C  half and half or milk
4 oz Jack cheese shredded
8 oz extra sharp white cheddar cheese shredded
2 tsp dijon mustard
1 tsp salt
1/2 tsp white pepper

1 pkg 8" spring roll wrappers
1 egg beaten with 1 Tbsp water
Canola oil to fry

Melt butter in frying pan, when bubbling, add flour and whisk cooking for 1 1/2-2 minutes
Gradually whisk in the milk, cooking for 7-8 minutes till thickened
remove 1/3 of sauce and set aside
Remove from heat and add cheeses
Stir in Dijon, salt and pepper
Return to low heat and stir in pasta till well coated
let cool completely

Lay out Spring roll wrappers and brush edges with egg
Using Ice cream scoop, put approx 2 Tbsp on each spring roll wrapper and roll up
Spring rolls can be frozen at this point (Defrost 15 minutes before frying if frozen)
Fry in hot Canola oil or can bake at 350 for 5-7 minutes on a sprayed pan turning once

For Dipping sauce mix reserved Beshamel sauce with Sriracha sauce to taste

Skillet Bacon Mac n Cheese

Bechamel Sauce
Melt in a heavy 12" oven safe pan:
1/4 C unsalted butter

Whisk in:
1/4 C flour
cook about 2 minutes till bubbling

Stir in:
3 C hot milk
continue stirring as sauce thickens.
Add:
1/4 tsp nutmeg
salt and pepper to taste
cook additional 2-3 minutes. Remove from heat

In Salted water, boil 1 lb pasta till nearing al dente but not fully cooked.

Over low heat stir into Bechamel Sauce:
1 tsp dry mustard
1/4 tsp Cayenne pepper
Gradually add the Cheddar, Gruyere and 1 C of the Parmesan cheese. Stir till all of the cheese is melted. Add an additional cup of milk and 1/4 C heavy cream. Taste and adjust seasoning if needed.

In another skillet, cook 6 pieces of bacon till golden. Remove from pot reserving 3 Tbsp bacon fat.

Add drained pasta to sauce and stir to combine evenly.
In a small bowl combine:

1 1/2 C Panko
2 Tbsp chopped parsley
3 Tbsp reserved bacon fat
Sprinkle over top of pasta
cover with 1/2 C parmesan cheese
Bake 20-25 minutes till bubbling
Remove from oven and sprinkle with crumbled bacon
let rest 5 minutes before serving

Sweet Pepper Poppers

10 mini multi-colored sweet peppers
Kosher salt and cracked black pepper
6 oz goat cheese
1/4 C Ricotta cheese
1 tsp fresh thyme chopped
1/2 C Panko
2 Tbsp unsalted butter melted

Preheat oven to 400
Cut peppers in half lengthwise leaving stems in tack
remove ribs and seeds
sprinkle with salt and pepper
Whip goat cheese and ricotta till light and fluffy
Stir in thyme salt and Pepper
taste and adjust seasoning
fill peppers 1/2 way
combine panko with melted butter and sprinkle over filling
Bake till golden and bubbly - 15 to 20 minutes
Serve

Martini Pork Chops

8 1-1 1/2" pork chops
salt & pepper
1/4 C olive oil
2 large shallots minced
1/2 - 3/4 C Vermouth
butter

Season chops
In large skillet, on high, heat olive oil
add chops and sear to brown 3 minutes per side
remove chops to platter
drain extra oil from pan
put pan back on stove and add minced shallots. allow to soften
Add Vermouth and scrape bottom of pan.
Add spoonful of butter and let simmer 2-3 minutes
Drizzle over Chops to serve

Brown Rice stuffed Peppers

1 med onion finely chopped (1 Cup)
2 ribs celery finely chopped (1/2 Cup)
2 cloves garlic minced
1/2 tsp cumin
10 oz frozen spinage thawed and squeezed dry
2 15 oz cnas Italian style diced tomatoes drained, liquid reserved
1 15 oz can black beans rinsed and drained
3 C cooked brown rice
3 large carrots grated
1 1/2 Cups grated pepper jack cheese divided
4 large red bell peppers halved legthwise ribs removed
1 lb ground Italian sausage

Cook sausage over mediaum heat. Add onion and celery and cook 5 minutes or until soft. 
Add cumin, and carlic and saute 1 minute
Stir in spinach and grained tomatoes. Cook 5 minutes
Stir in black beans, rice, and carrots
Reduce heat to medium low and simmer 20 minutes
Season with salt and pepper
Stir in 1 Cup cheese
Preheat oven to 350
Pour liquid from tomatoes in bottom of baking dish
Fill each pepper hapf with heaping 3/4 C mixture and place in baking dish
Cover with foil and bake 1 hour
Uncover and sprinkle with 1 Tbsp remaining cheese
Bake 15 minutes more or until tops of stupped peppers are browned.
let stand 5 minutes
drizzle iwth pan juices when serving

Cabbage with Bacon

4 slcies bacon siced
1 med onion diced
1 Tbsp minced garlic
1 head cabbage chopped into 1 1/2 - 2" pieces
1/4 C water
salt and pepper to taste

Put bacon in large skillet or dutch oven, cook toll lightly crisped.
Remove bacon and drain drippings, leaving 3 Tbsp in pan
Add onion and garlic and cook till tender, about 3 minutes
Add chopped cabbage and water to onion
Cook about 12 minutes till crisp tneder, stirring occasionally
Add bacon back and stir gently to combine
Season with salt and pepper

Corned Beef Brisket

1 flat cut corn beef brisket
water
1 can beer
onion
carrots

Put Brisket in Crock pot
Sprinkle corning seasonings over
Cover with water
Pour 1 can beer over top
Add carrots
Cook over low 5-6 hours

Watergate Cake

1 White Cake mix
1 C 7-up
3 eggs
3/4 C oil
3oz pkg pistachio pudding mix
Combine in the order listed and pour into a greased and floured 9 x 13 pan. Bake at 350 45 minutes

Frosting:
3 oz pkg pistachio pudding
1 C milk
8 oz cool whip
combine and frost cake when cool

Pressure Canned Chicken

Pint:
 Add 1/4 tsp Chicken Base.  Process 75 minutes at 13lbs.

Fortune Cookies

Ingredients:
2 large Egg Whites
1/2 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract
3 Tbs. Vegetable Oil
8 Tbs. All-Purpose Flour
1 1/2 tsp Cornstarch
1/4 tsp Salt
8 Tbs Granulated Sugar
3 tsp Water

Directions:
Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide.  Preheat oven to 300 degrees.  Lightly grease pan.  (Cookie sheet or 9x13 pan).

In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

Sift the flour, cornstarch, salt, and sugar into a separate bowl.  Stir the water into the flour mixture.

Add the flour into the egg white and stir until you have a smooth batter.  The batter should not be runny, but should drop easily off a wooden spoon. (If you want to dye the fortune cookies, add food coloring now.)

Place level tablespoons of batter onto pan, spacing them at least 3 inches apart.  Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

Bake until the outer 1/2 inch of each cookie turns golden brown and they are easy to remove from baking sheet with a spatula.  (10-12 minutes)

Working quickly, remove the cookie with a spatula and flip it over in your hand.  Place a fortune in the middle of a cookie.  To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin.  Place the finished cookie in the cup of a muffin tin so that it keeps it's shape.  Continue with the rest of the cookies.

Caramelized onion and bacon dip

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings
• For serving: potato chips, celery, carrots, or other raw vegetables

1. In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
2. Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
3. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
4. Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.

Chili

Brown:
1.5 lb ground beef
Drain and add to large pan or crock pot

While meat is browning, Mix together and set aside:
2 Tbsp flour
2 tsp sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cayenne or red pepper
4 tsp chili powder
2 tsp Cumin
1 tsp Basil
1 tsp black pepper

Chop up and saute in little coconut oil:
1 vidalia onion
1 green bell pepper
3-4 cloves garlic
add to pot

Drain and add:
1 can green beens
1 can corn
2 cans light red kidney beans
add seasoning and a few healthy pinches of brown sugar
add a shot of beer if you have it

Bring to a boil, then reduce heat and simmer several hours
Serve with sour cream, crackers, corn chips etc.

Taco Meat for a crowd

3 lbs ground beef
1/2 cup onion, chopped
1 1/2 cups boiling water
3 beef bouillon cubes
1 teaspoon oregano
2 1/4 teaspoons ground cumin
1 teaspoon garlic, minced
2 tablespoons chili powder
1/4 teaspoon pepper
1 1/4 cups tomato sauce
Directions:

1
Scramble fry beef and onion together.
2
Mix together boiling water and bouillon cubes. Set aside.
3
Mix spices together; add to meat mixture. Add bouillon.
4
Add tomato sauce; stir all together.
5
Simmer 20 minutes or until thick.

Skinny Peanut Butter Swirl Brownies

• 3/4 cup creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla yogurt (could use fat free)
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.

Cut into 12 squares and enjoy!

Best Chocolate Cake Ever

1 box Devils Food Cake mix

1 pkg Chocolate instant pudding

12 oz Chocolate Chips

1 C Sour Cream

Preheat oven to 350

Prepare cake mix according to box directions.

stir in:

Chocolate pudding

Sour Cream

Chocolate Chips

Pour mix into greased 9x13 or 2- 9" round pans

Bake in oven 45-60 minutes

Check with toothpick to assure cake is done

Frost with frosting of choice, but doesn't need frosting!

Enjoy!!!

Ethel's Sugar Cookies

Cream together:
3/4 C Butter
1 C Sugar
2 Eggs

1/2 tsp vanilla
lemon/orange zest

Sift together and add:

2 1/2 C flour

1 tsp Baking Powder
1 tsp Salt

Chill at least 1 hour
Bake at 400 6-8 minutes

Crock pot Refried Beans

Using a 5 Qt or larger Crock pot,
Put about 3 C of washed and rinsed dry Pinto beans into crock pot
Fill Crock pot nearly to top with water

Add:
5 chicken bullion cubes
1 Tbsp Garlic salt
1/2  medium sweet onion (don't chop up onion, just put 1/2 of onion on beans
-Cook on high until beans are soft -Approx 5 hours (you may have to add more water as beans absorb water) Stir occasionally
-strain beans or pour off juice, saving the juice in a separate bowl.
-add 1/2 C butter and a small amount of juice that the beans cooked in.
-use a hand mixer to mash beans, Add juice and blend to obtain desired consistency

Enjoy

Fajitas

Put beef, pork roast or chicken in crock pot (ok if frozen)
cover with:
1/4 C oil
2 TBSP lemon juice
2 TBSP (heaping) frozen orange juice concentrate
2 TBSP soy sauce
2 TBSP dry onion
1 clove garlic minced
1 tsp pepper
1 tsp celery salt
1 tsp jalapeno juice (can substitute tabasco or hot sauce)

cook over low 4-8 hours (cooking time depends on if frozen or thawed) until falling apart.

Cut up bell pepper and onion and saute to a crisp tender in a little oil. Add to meat and shred.
serve on small tortilla's topped with sour cream, shredded cheese, chopped tomato, and shredded lettuce

Almond Roca

mix together:
1 1/2 lb Hershey's bar grated
6 oz blanched almonds, finely chopped
evenly spread 1/2 of mixture on bottom of jelly roll pan, set aside other 1/2

Melt butter in Heavy saucepan over med heat.
Add sugar and bring to a boil,stirring constantly.
Reduce heat to low and continue cooking at a simmer WITHOUT STIRRING to 290 (med crack stage)
Mixture will turn quite dark
Quickly pour mixture over chocolate/nut mixture and spread reserved chocolate/nut mixture over top.
Allow to cool completely, turn out pan onto aluminum foil or freezer paper, and break into small chunks.

Craisin Spice Cookies

Combine in small saucepan and bring to a boil and then simmer 5 minutes:
2 C Craisins (or Raisins)
1 C water
1 Tsp B Soda
cool and set aside

Cream:
1 C Shortening
2 C sugar

Add and mix well:
3 eggs beaten
1/2 tsp vanilla

Add and mix thoroughly:
4 C flour
1 tsp B soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Stir in:
Craisins and water
1 1/2 C chopped walnuts

Drop by TBSP onto lightly greased cookie sheet and bake at 350 10-12 minutes

Meatloaf

1 1/2 Lb Ground Beef
1 C Quick cooking oats
1 egg beaten
1 C milk
1 onion chopped
1 tsp salt
1/2 tsp pepper
Combine oats, egg, salt, pepper, and milk. let sit about 15 minutes. Work into ground Beef with onion with hands. Press into a loaf pan.  Bake at 350 for  1hr 15 min.Let sit for 15 minutes before cutting to serve

Pumpkin Bars

Beat together:

-2 c Pumpkin (I use the 29 oz can, double the recipe and make 2 pans)

-1 c Oil

-2 c Sugar

-4 Eggs

Add:

-1 tsp Baking Powder

-1 tsp Baking Soda

-1/2 tsp Salt

-2 tsp Cinnamon

-2 c Flour

-1 tsp Vanilla

Mix together well and put in greased jelly roll pan.  Bake at 350 for 25-30 minutes.

Frosting:

-8oz Cream Cheese, softened

-1 cube Butter

-1 tsp Vanilla

-4 c Powdered Sugar

Mix well and frost :)

Eggs Benedict Casserole

1 lb Canadian bacon (ham works, too) – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp paprika
fresh chopped parsley for garnish

For the Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
1/2 cup melted butter
salt and pepper to taste

Grease a 9×13 baking dish.  Place half of the Canadian bacon in bottom of dish.  Top with English muffins.  Follow with remaining Canadian bacon.  In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.  Pour evenly over top of casserole.  Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F.   Sprinkle casserole evenly with paprika.  Cover with foil and bake for 35 minutes on lower middle rack.  Uncover and bake 10-15 minutes longer or until the center is done.  Sprinkle with fresh parsley, if desired.

Meanwhile, make the sauce:  In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.  Continue whisking until sauce is thick enough to coat back of spoon.  Reduce heat to low.  Drizzle in melted butter, whisking constantly.  Add more salt/pepper if needed. Serve sauce immediately with casserole.  (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)

Cornbread

2 jiffy cornbread mixes
4 eggs
1/2 C melted butter
1/2 C sugar
2 Cans creamed corn
1 C sour cream
mix all together and pour into greased 9x13 pan bake at 350 for 45-60 minutes

Vegetable Casserole

1 Lb California blend vegetables (Cauliflower, Broccoli, Carrots)
cook till crunchy tender and put in casserole dish

Cube 1/2 lb Velveeta and spread over vegetables
pour 1/8 C milk over

crush 1 sleeve Ritz and mix with 1/4 C melted butter and spread over top.

Bake at 325 30 minutes

Marshmallow Fruit Dip

8 Oz pkg Cream Cheese
6 oz pkg fruit flavored yogurt
8 oz pkg Cool Whip
7 oz jar Marshmallow creme

With mixer, beat together cream cheese and yogurt.  Add Marshmallow fluff.  When mixed, fold in cool whip.  Serve with sliced fresh fruit

Rhubarb Cream Cake

1 yellow Cake Mix
mix ad directed and pour into greased 9x13 pan

Over the top :distribute:
4 C chopped rhubarb
1 1/4 C sugar
1 pint heavy cream

Bake at 325 1 hour. should spring back when touched