NO-KNEAD COFFEE CAKE

NO-KNEAD COFFEE CAKE


Makes 1 coffee cake



2 cups sifted flour

1 package active dry yeast

1/2 cup milk

6 tablespoons CRISCO

5 tablespoons sugar

1/2 teaspoon salt

1 egg

1/3 cup slivered almonds

1 tablespoon butter or margarine





In mixing bowl, combine 1 cup of the flour and yeast.

Heat milk, Crisco, 4 tablespoons sugar, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Turn into a greased 8 x 1-1/2- or 9 x 1-1/2-inch round baking pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise till almost double in size, about 1 hour. Dot with butter.

Preheat oven to 375ºF; bake for 18 to 20 minutes.

NUTTY CHOCOLATE DROPS

NUTTY CHOCOLATE DROPS


Makes 7 dozen cookies



4 ounces (4 squares) unsweetened chocolate

1 cup CRISCO Shortening

2 cups sugar

2 teaspoons vanilla extract

3 eggs

2-3/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1-1/2 cups chopped walnuts

Rich Chocolate Frosting:

1/2 cup CRISCO Shortening

4 ounces (4 squares) unsweetened chocolate

2-2/3 cups confectioners' sugar

1 egg

6 tablespoons water

2 teaspoons vanilla extract

1/8 teaspoon salt





Preheat oven to 350ºF.

Melt chocolate; set aside to cool.

Cream Crisco, sugar, and vanilla extract in a bowl. Add eggs, one at a time, beating thoroughly after each addition. Blend in cooled chocolate.

Combine flour, salt, baking powder, and baking soda; add to creamed mixture alternately with buttermilk, mixing until blended after each addition. Stir in walnuts.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake at 350ºF for 12 to 15 minutes. Cool on racks.

For Rich Chocolate Frosting, melt Crisco and chocolate together. Pour into a bowl. Beat in, in order, confectioners' sugar, egg, water, vanilla extract, and salt. Set bowl in a larger bowl of ice and water. Beat with electric mixer about 5 minutes or until frosting is of spreading consistency.

Spread frosting on cooled cookies.

NUTTY TOPPERS

NUTTY TOPPERS


Makes about 4 Dozen Cookies



Peanut Butter Layer

3/4 cup Butter Flavor CRISCO

1 cup Jif Creamy Peanut Butter

2 eggs

1 cup sugar

1 teaspoon vanilla

1 teaspoon water

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dough from Peanut Butter Layer

1 egg

1 tablespoon unsweetened cocoa powder

48 pecans or walnut halves





Heat oven to 375ºF.

For peanut butter layer, combine Butter Flavor Crisco, peanut butter, eggs, sugar, vanilla and water in large bowl. Beat at medium speed of electric mixer until well blended.

Combine flour, baking soda and salt. Mix into creamed mixture at low speed until blended.

For chocolate layer, combine 1/2 cup of the dough for the Peanut Butter Layer, egg and cocoa. Beat at low speed until blended.

Form Peanut Butter Layer dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with bottom of greased and sugared glass. Place leveled 1/2 teaspoonful of Chocolate Layer on flattened dough. Press nut into each center. Repeat with remaining dough.

Bake at 375ºF for 10 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Remove to cooling rack.

OATMEAL AND CHOCOLATE CHIP COOKIES

OATMEAL AND CHOCOLATE CHIP COOKIES


Makes about 6 Dozen Cookies





1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 eggs

1/4 cup milk

1 teaspoon maple flavor

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups quick oats uncooked

1 cup (6-ounce package) semi-sweet chocolate chips





Heat oven to 375ºF.

Combine Butter Flavor Crisco, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, milk and maple flavor. Beat until well blended.

Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.

Stir in oats and chocolate chips with spoon. Drop by slightly rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Shape into balls with spoon.

Bake at 375ºF for 9 to 12 minutes or until golden brown. Cool 1 minute on baking sheet before removing to cooling rack.

OATMEAL AND PEANUT BUTTER CANDY COOKIES

OATMEAL AND PEANUT BUTTER CANDY COOKIES


Makes about 3 Dozen Cookies



2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

1 -1/2 cups oats (Quick, uncooked)

1 cup (8-ounce package) Reese's Pieces Candy





Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco.

Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla.

Combine flour, baking soda and salt. Add alternately with milk to creamed mixture. Beat until well blended. Stir in oats and candies with spoon. Drop by teaspoonfuls 2 inches apart onto greased baking sheet.

Bake at 375ºF for 10 to 12 minutes or until light brown.

OATMEAL APPLE COOKIES

OATMEAL APPLE COOKIES


Makes about 2-1/2 Dozen Cookies



3/4 cup all-vegetable shortening or 3/4 Butter Flavor CRISCO Stick Butter Flavor CRISCO

1 -1/4 cups firmly packed brown sugar

1 egg

1/4 cup milk

1 -1/2 teaspoons vanilla

1 cup all-purpose flour

1 -1/4 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

3 cups quick oats (not instant or old fashioned)

1 cup peeled, diced apples

3/4 cup raisins (optional)

3/4 cup coarsely chopped walnuts (optional)





Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco.

Combine Butter Flavor Crisco, sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

Combine flour, cinnamon, salt, baking soda and nutmeg. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, oats, apples, raisins and nuts with spoon.

Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

Bake at 375ºF for 13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

OATMEAL BROWNIES

OATMEAL BROWNIES


Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 35 minutes

Makes 12 brownies



CRISCO No-Stick Cooking Spray

1/2 cup all-purpose flour

1/3 cup quick oats (not instant or old-fashioned)

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup granulated sugar

1/3 cup water

3 tablespoons CRISCO Oil

1 teaspoon vanilla

2 egg whites, lightly beaten

1 teaspoon confectioners' sugar





Heat oven to 350ºF. Spray an 8-inch square pan with Crisco No Stick Cooking Spray.



Combine flour, oats, cocoa, baking powder and salt in a medium bowl; set aside.



Combine granulated sugar, water, oil and vanilla in another medium bowl. Stir well. Add egg whites. Stir well.



Add flour mixture to egg mixture; stir to combine. Pour batter into prepared pan.



Bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool. Sprinkle with confectioners' sugar. Cut into bars.

OATMEAL SHAGGIES COOKIES

OATMEAL SHAGGIES COOKIES


Makes 2-1/2 dozen cookies



Cookies

2 cups quick oats, uncooked

1 cup finely shredded carrots

1 cup firmly packed brown sugar

1 cup raisins

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon crushed cloves

2 eggs, beaten

1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted and cooled, plus additional for greasing

1/3 cup milk

1 cup shredded coconut

1/2 cup finely chopped walnuts



Frosting

1 cup confectioners' sugar

2 tablespoons butter or margerine, softened

2 teaspoons grated orange peel

1 tablespoon plus 1 teaspoon orange juice





Heat oven to 350ºF. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.



For Cookies

Combine oats, carrots, brown sugar and raisins in large bowl.

Combine flour, baking powder, baking soda, salt, cinnamon and cloves. Stir into oat mixture with spoon.

Combine eggs, 1/2 cup shortening and milk. Stir into carrot mixture. Stir in coconut and nuts. Drop by rounded tablespoonfuls 2-1/2-inches apart onto prepared baking sheets.

Bake one baking sheet at a time at 350ºF for 10 to 12 minutes or until lightly browned. Do not overbake. Cool on baking sheets 2 minutes. Remove cookies to foil to cool completely.



For Frosting

Combine confectioners' sugar, butter, orange peel and orange juice in small bowl. Stir until smooth and of desired spreading consistency. Frost cookies.

Apple Cheese Bread

Apple Cheese Bread




1/4 cup butter

1/4 cup shortening

2/3 cup granulated sugar

2 eggs, beaten

1 1/2 cups grated or ground cooking apples, including juice

1/2 cup grated sharp Cheddar cheese

1/4 cup chopped walnuts

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350 degrees F.



Cream butter, shortening and sugar. Add beaten eggs and mix well.



Add apples, cheese and nuts. Add sifted dry ingredients and mix

lightly. Bake in a greased 9 x 5-inch loaf pan for 50 to 60 minutes

or three 3 x 6-inch loaf pans for 30 to 35 minutes.

Traditional Smothered Steak

Traditional Smothered Steak


Serves 4.



2 pounds round steak

1 tablespoon vegetable oil

1 large onion, cut in half and sliced 1/4-inch thick

1 can cream of mushroom soup

1 envelope beefy onion soup mix

1 can beef broth

1 cup water



In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion

until translucent; remove and set aside.



In same skillet, saute round steak until browned.



Meanwhile, stir together mushroom soup, onion soup mix, beef broth and

1 cup water until blended; add onion and pour over browned meat.

Reduce heat, cover with tight fitting lid, and simmer for 45 minutes

to

1 hour, or until beef is fork tender, or for Dutch oven, cover and

cook in preheated 350 degree F oven for 1 1/2 to 2 hours.

Cream Cake Dessert

Cream Cake Dessert




1 (18.25 ounce) box yellow cake mix

1 small box instant vanilla pudding mix

1/2 cup shortening

1 cup water

4 eggs



Preheat oven to 350 degrees F.



In a mixing bowl, beat cake mix, pudding mix and shortening on low

speed until crumbly.



Add the water and eggs; beat on medium for 2

minutes. Pour into a greased and floured 13 x 9-inch baking pan.



Bake for 30 to 35 minutes or until a wooden pick inserted near the

center comes out clean. Cool for 10 minutes; invert onto a wire rack

to cool completely. Meanwhile, prepare Filling.



Filling:

5 tablespoons all-purpose flour

1 cup milk

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

Fresh raspberries (optional)



In a saucepan, combine flour and milk until smooth.



Bring to a boil;cook and stir for 2 minutes or until thickened. Cool

completely.



In a mixing bowl, cream the butter, shortening, sugar, vanilla extract

and salt; beat in milk mixture until sugar is dissolved,about 5

minutes.



Split cake into two horizontal layers. Spread

filling over the bottom layer; replace top layer. Cut into serving-

size

pieces. Garnish with raspberries if desired.



Yields 16 to 20 servings.

Amish Blueberry Cake

Amish Blueberry Cake




3/4 cup granulated sugar

1/4 cup vegetable oil

1 egg

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups blueberries, well drained



Preheat oven to 375 degrees F.



Cream together sugar, oil and egg until lemon colored. Stir in milk.



Sift together flour, baking powder and salt and stir into creamed

mixture. Gently fold in blueberries.



Spread batter into greased and floured 9-inch square pan. Sprinkle

with Topping. Bake for 45 to 50 minutes.



Topping:

1/4 cup butter

1/2 cup granulated sugar

1/3 cup flour

1/2 teaspoon cinnamon



Combine with fork or pastry cutter. Crumble over cake batter.

Pineapple Coconut Dessert

Pineapple Coconut Dessert




1 large can crushed pineapple

1 cup shredded coconut

1 (18.25 ounce) box white or yellow cake mix

1/2 cup (1 stick) butter, melted



Preheat oven to 350 degrees F.



Pour pineapple into buttered 9-inch square cake pan; sprinkle with

coconut.



Spread dry cake mix evenly over coconut and pour butter over all.



Bake for 20 to 25 minutes or until lightly browned.



Serve with whipped cream.

Creamy Lemonade Pie

Creamy Lemonade Pie








1 (5 oz) can evaporated milk

1 (3.4 oz) pkg. instant lemon pudding mix

2 (8 oz) pkg. cream cheese softened

3/4 C. lemonade concentrate

1 graham cracker crust



In a mixing bowl combine milk and pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.

Trail Mix

Trail Mix




2 quarts popped corn

1 cup salted peanuts

1 cup raisins

1 cup flaked coconut

1 cup sunflower nuts

Salt if desired

! cup of M&M's ( or to your liking)





Mix all ingredients and store in tightly covered container.

LOW CARB CHIMICHURRI STEAKS

LOW CARB CHIMICHURRI STEAKS




2 rib eye steaks

1 1/2 tsp lemon pepper seasoning

1/4 tsp ground chipotle chile pepper

1/2 cup each parsley and cilantro

2 green onions, chopped

1 clove garlic

3 tbs olive oil

2 tsp lime juice

GARNISH: Cherry Tomatoes and Lime Wedges



Heat broiler. Season steaks with lemon pepper seasoning and chipotle

chile pepper. Broil 8 min. or until done. Place steaks on platter. In

blender or food processor, combine parsley, cilantro, green onions,

and garlic. Add olive oil and lime juice. Serve mixture over steaks.

APPLY GARNISH.



Makes 4 servings.

Baked Fish With Green Herbs

Baked Fish With Green Herbs




2 pounds fish fillets

3 tablespoons parsley, minced

2 teaspoons chives, finely cut

Bread crumbs

3/8 cup olive oil

Lemon



In a shallow buttered baking dish, arrange 2 pounds of fish fillets

such as flounder, whiting or other good, medium-size white fish. Season



them with salt and pepper, and sprinkle over them the parsley and

chives. Add a thin layer of bread crumbs and sprinkle with olive oil.

Bake at 375F degrees for 25 to 30 minutes. Serve with lemon wedges.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting




4 Bananas

1/2 c Sour milk; (1 teaspoon vinegar in milk)

1/2 c Shortening

1 1/2 c Sugar

2 Eggs

1 ts Vanilla

2 c Flour

1/2 tsp Baking powder

3/4 tsp Baking soda

1/2 tsp Salt



Add milk and bananas and mash. In separate bowl combine using electric

hand beater, shortening, sugar eggs, vanilla. Add dry ingredients, add

milk/banana mixture to other ingredients. Beat until smooth. Pour into

a greased and floured 9x13 cake pan. Bake at 350 degrees for about 30

minutes until top is brown and tooth pick comes out clean. Cool

completely.



Cream Cheese Frosting

1 8 oz. pkg. cream cheese, softened

1/2 cup butter, melted

1 tsp vanilla

3 cups powdered sugar

1 Tbls milk



Combine all ingredients, beat with electric hand mixer until smooth

Swiss Steak

Swiss Steak




4 T. flour

1 T. dry mustard

3 to 4 cube steaks

1 large onion, thinly sliced

1 cup sliced mushrooms

2 beef bouillon cubes

1 T. Worcestershire

1 cup sour cream



In bowl, mix flour and mustard. Sprinkle some of it over each steak.

Rub in well. Repeat on other side. Set aside remaining flour mixture.

Coat bottom of skillet with oil. Brown steaks over medium high heat.

Arrange onion slices and mushrooms over steaks. Add 1/2 cup of water,

2 bouillon cubes and Worcestershire. Bring to boil.Reduce heat to

low. Cover; cook for 45 minutes. Uncover skillet. Stir onions and

mushrooms into liquid in skillet. Simmer uncovered for 10 minutes.

Remove from heat and transfer steaks to a platter. Stir remaining

flour mixture into sour cream and stir in skillet. Cook several

minutes over medium heat. Stir until it thickens. (stir the sour

cream and flour mixture into the liquid in the skillet) don't boil.

Spoon sauce over steak. Serves 3 to 4

Saucy Macaroni

Saucy Macaroni




1 lb. ground beef

1 egg

1 cup soft bread crumbs (2 slices)

1 t. basil, crumbled

3 T. A-1 steak sauce

1/2 lb. sweet Italian sausages, cut into 1" pieces

1 large onion, chopped (1 cup)

1 clove garlic, minced

1 can tomatoes (1 lb)

1 pkg. farfalle (bowknots) or rigatoni, cooked and drained



Mix beef lightly with egg, breadcrumbs and A-1 steak sauce. In bowl,

shape into small meatballs. Brown sausage pieces in skillet; Remove

with slotted spoon. Reserve. Brown meatballs in skillet drippings.

Remove. Reserve 2 T. drippings. saut� onions and garlic in skillet

drippings until soft. Stir in tomatoes; return meatballs and sausage

to skillet; bring to a boil., lower heat. Cover. Simmer 20 minutes or

until meatballs are cooked. Line a heated platter with pasta and pile

meatballs sausage mixture in the center.

Serves 6

Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon


INGREDIENTS:


2 ounces smoked Gouda

cheese, shredded

4 slices bacon, cooked and

crumbled

1/4 cup chopped fresh parsley

1/8 teaspoon ground black pepper

2 (2 1/4 inch thick) center-cut,

bone-in pork chops

1 teaspoon olive oil

1/4 teaspoon salt

ground black pepper



DIRECTIONS:

1. Preheat an outdoor grill for medium heat.

2. In a small bowl, combine the cheese, bacon, parsley, and 1/8

teaspoon black pepper.

3. Lay the chop flat on cutting board, and with a sharp knife held

parallel to the board, cut a pocket into the pork, going all the way

to the bone, but leaving the sides intact. Stuff cheese mixture into

pocket, and close with a wooden toothpick. Brush meat with oil, and

season with salt and more black pepper.

4. Lightly oil the grill grate. Grill over medium heat for 5 to 8

minutes on each side, or until pork is done. Careful not to overcook!

Mexicali Macaroni and Crab Casserole

Mexicali Macaroni and Crab Casserole


Servings: 4




Ingredients



1 package (40 oz.) Classic Dishes Macaroni & Cheese defrosted

according to package directions

3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)

1 can (7 oz.) ORTEGA Diced Green Chiles

8 ounces fresh or imitation crabmeat

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 cup crushed tortilla chips

1/4 cup shredded Monterey Jack cheese

1/4 cup shredded cheddar cheese

1 tablespoon finely chopped green onion minced



Directions



PREHEAT oven to 350� F. Grease 2-quart baking dish.



COMBINE macaroni and cheese, salsa, chiles, crabmeat, chili powder

and cumin in medium bowl. Transfer to prepared baking dish.



BAKE for 25 minutes or until bubbly around edges; top with crushed

tortilla chips and Monterey Jack cheese and cheddar cheese.



BAKE for 5 to 10 minutes or until tortilla chips are golden brown and

the cheese. Sprinkle with green onion.



*DEFROST Macaroni and Cheese in microwave on 50% power for 20 to 25

minutes.

Chile-Rubbed Rib-Eye Steaks

Chile-Rubbed Rib-Eye Steaks




Yields: 4 servings



1 cup vegetable oil

2 tablespoons chipotle chile powder

1/2 cup ancho chile powder, or another 1/2 chipotle chile powder

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons sugar

1 tablespoon dried oregano

Four 12-ounce rib-eye steaks

1 cup mesquite or hickory wood chips, soaked in water for 15 minutes





1. In a medium bowl, whisk together the oil, chipotle chile powder,

ancho chile powder, paprika, garlic powder, sugar, and oregano. The

mixture should be pasty.



2. Rub each steak with the spice mixture, place the steaks in a

nonreactive container or a large zip-lock plastic bag and refrigerate

at least 4 hours, or overnight.



3. When you're ready to cook, start a charcoal fire or preheat a gas

grill; the fire should be hot, and the rack should be at least 4

inches from the heat source. If you're using a charcoal grill,

sprinkle the drained chips over the charcoal; for a gas grill, place

the drained chips on a piece of aluminum foil.



4. Place the foil directly on the source of heat.



5. Scrape most of the marinade off of the steaks.



6. Season with salt. Place them on the grill and cook, turning once,

until they reach the desired doneness. 8 to 10 minutes for medium-

rare.

Bacon And Chicken Fajitas

Bacon And Chicken Fajitas




8 large-sized flour tortillas (burrito sized), warm to soften

1 cup cherry tomatoes, cut into halves

1 red bell pepper, chopped

1/2 cup onion, chopped

3/4 cup cilantro (chopped)

1 1/2 cups mushrooms, chopped

1 green bell pepper, chopped

3 diced peppered bacon slices

3 skinless, boneless halves of chicken breast

salt to your desired taste



Directions

Heat a large-sized skillet over medium-high heat. Cook the chicken

breasts until the the juices run clear and the outside turns a golden

brown. Salt the chicken breasts to your desired taste, then set aside

for later.

In a hot skillet, cook the bacon until it starts to release oil. Stir

in the bell peppers, and onions; cook until the bacon begins to crisp

and the onions become translucent. Begin to stir in the mushrooms and

tomatoes, and continue to cook until the mushrooms are soft.

Slice your cooked chicken into little bite-sized pieces, then place

into the skillet with your cilantro. Slowly stir to combine, and cook

for approximately a minute to reheat. Serve wrapped in warm tortillas

TACO POTATOES

TACO POTATOES




12 sm. potatoes

1 1/2 lbs. ground chuck

1 can tomatoes, chopped

1 pack of taco seasoning

2 tsp. pepper sauce

1/2 c. picante sauce

1 tsp. garlic salt



Bake potatoes in microwave for 15 minutes. Turn every 5 minutes. Cut

lengthwise, scoop out about 1/4 inch of potatoes. Brush pan with butter

and inside of potatoes. Bake at 350 degrees until lightly brown. Brown

ground chuck, drain. Add all other ingredients. Simmer 15 minutes. Fill

potato shells. Bake another 10 minutes. May top with Mexican or nacho

cheese and add sour cream.

CHOCOLATE THUNDER CAKE

CHOCOLATE THUNDER CAKE


1 chocolate cake mix baked according to package directions in a 9 x 13 pan

1 (14 oz) can sweetened condensed milk

1 jar of fudge ice cream topping

1 (16 oz) tub cool whip

2 crushed Heath candy bars



Bake cake according to package directions. Let cool 30 minutes. Poke holes a few inches apart all over the top of the cake. Pour sweetened condensed milk over cake, spread evenly and let set 5 minutes. Spread with fudge and let set 5 minutes. Top with cool whip and crushed candy bars and keep refrigerated.

Bean soup

Bean soup




1/2 gallon of water

1 and 1/2 cups of diced onion

1 and 1/2 cups of ham shanks

1/2 teaspoon of pepper

1 and 1/2 teaspoons of salt

1 can of navy beans



Put all ingredients in a pan.Bring to to boil then simmer for 30 minutes.



I don't remember the size of the can of navy beans.I think it was about a

gallon.

Cheesy Spanish Rice Chicken Quesadillas

Cheesy Spanish Rice Chicken Quesadillas




6 chicken tenderloins, frozen, boneless, skinless

1 3/4 cups water

1 box any brand spanish rice

6 flour tortillas (8-inch)

1/4 cup ripe olives -- sliced

1 1/4 cups Mexican-style cheese -- shredded

3/4 cup salsa

1/3 cup sour cream



Heat oven to 450 F.



Cut frozen tenderloins into 1-inch pieces.



In large skillet, combine water, rice and contents of seasoning packet; add

chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.



Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on

a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives

and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4

cup cheese.



Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with

salsa and sour cream.