1 can refried beans
1 can black beans, rinsed and drained
1 can, (14 oz) chicken broth
1 can Chicken (12.05 (oz)
¾ cup chunky salsa
1 1/2 cups frozen corn
½ cup water
2 cups shredded cheddar cheese
Tortilla chips
Mix first seven ingredients in a large sauce pan. Stir well, heat to boiling. Reduce heat and simmer for 10 minutes. Add one cup of cheese, cook and stir over low heat until cheese is melted. (This is optional).
Serve soup over slightly crushed tortilla chips and sprinkle with cheese.
Friday, June 26, 2009
Tuesday, June 23, 2009
BYU Mint Brownies
BYU MINT BROWNIES
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min.
COOL: 1 hr.
BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing
(Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min.
COOL: 1 hr.
BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing
(Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
HOT BEAN DIP
Sooooooooooooooo good! We always serve this at our Halloween party. Given to me by Paula
1 can Frito jalapeno bean dip (8 oz.)
10 drops Tabasco
1 pkg. cream cheese (8 oz.)
1 carton sour cream (8 oz.)
½ cup chopped green onion
¼ tsp. salt
½ pkg. taco seasoning mix
Cheese (see below)
Blend ingredients and put in 8” square glass Pyrex dish.
Cover with layer of coarsely grated cheese (half jack and half cheddar).
Cover with foil and Bake @ 350 degrees for 15 minutes, until mixture is hot and cheese is melted.
Serve with tortilla chips.
1 can Frito jalapeno bean dip (8 oz.)
10 drops Tabasco
1 pkg. cream cheese (8 oz.)
1 carton sour cream (8 oz.)
½ cup chopped green onion
¼ tsp. salt
½ pkg. taco seasoning mix
Cheese (see below)
Blend ingredients and put in 8” square glass Pyrex dish.
Cover with layer of coarsely grated cheese (half jack and half cheddar).
Cover with foil and Bake @ 350 degrees for 15 minutes, until mixture is hot and cheese is melted.
Serve with tortilla chips.
ICE CREAM FROSTING
"This frosting is so creamy and tastes great on any cake."
INGREDIENTS
· 1 egg white
· 3/4 cup milk
· 1 cup white sugar
· 1 cup butter, softened
· 1 teaspoon vanilla extract
DIRECTIONS
1. Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. It will take a good 15 to 20 minutes of beating after adding the milk, so be patient. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
INGREDIENTS
· 1 egg white
· 3/4 cup milk
· 1 cup white sugar
· 1 cup butter, softened
· 1 teaspoon vanilla extract
DIRECTIONS
1. Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. It will take a good 15 to 20 minutes of beating after adding the milk, so be patient. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
PECAN TOPPED SWEET POTATOES
2 ½ to 3 pounds sweet potatoes or yams, cooked and peeled
2 eggs
3/4 cup brown sugar
½ cup (1/4 lb.) butter, melted
1 teaspoon each salt and cinnamon
Orange juice (up to 1 cup)
1 cup pecan halves
Mash sweet potatoes (you should have about 6 cups). Beat in eggs, ¼ cup of the brown sugar, ¼ cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.)
Put in a 1 ½ or 2-quart casserole. (Refrigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter. Bake, uncovered, in 375° oven for 20 minutes, or until heated through. (Makes 8 to 10 servings.)
2 eggs
3/4 cup brown sugar
½ cup (1/4 lb.) butter, melted
1 teaspoon each salt and cinnamon
Orange juice (up to 1 cup)
1 cup pecan halves
Mash sweet potatoes (you should have about 6 cups). Beat in eggs, ¼ cup of the brown sugar, ¼ cup of the melted butter, salt, and cinnamon. (If potatoes seem dry, beat in orange juice until moist and fluffy.)
Put in a 1 ½ or 2-quart casserole. (Refrigerate if you wish.) Before baking, arrange pecan halves on top; sprinkle with the remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter. Bake, uncovered, in 375° oven for 20 minutes, or until heated through. (Makes 8 to 10 servings.)
AVOCADO, ORANGE & RED ONION SALAD
2 Hass avocados, peeled and sliced
2 oranges, peeled and cut in sections
1 small red onion, thinly sliced
VINAIGRETTE DRESSING:
1/3 c. olive or vegetable oil
2 T. cider vinegar
1 tsp. prepared mustard
Salt
Freshly ground black pepper
Combine avocado, oranges and onion. In small jar with tight-fitting lid, combine vinaigrette ingredients, shaking well to blend. Just before serving toss salad ingredients with Vinaigrette Dressing. (Makes 6 servings.)
2 oranges, peeled and cut in sections
1 small red onion, thinly sliced
VINAIGRETTE DRESSING:
1/3 c. olive or vegetable oil
2 T. cider vinegar
1 tsp. prepared mustard
Salt
Freshly ground black pepper
Combine avocado, oranges and onion. In small jar with tight-fitting lid, combine vinaigrette ingredients, shaking well to blend. Just before serving toss salad ingredients with Vinaigrette Dressing. (Makes 6 servings.)
Dilled Lemon Chicken
Great even without the fresh dill!
4 small boneless and skinless chicken- breast halves, about 4 ounces each
2 cup flour
3 tablespoons butter
2 cup chicken broth
1 tablespoon lemon juice
Salt and pepper, to taste
2 slices lemon, halved
1 tablespoon chopped fresh dill
1 tablespoon sliced scallions, for garnish
~
Dredge chicken lightly on each side in flour, shaking off any excess. Heat butter in a medium skillet until bubbling, add chicken, and sauté over medium heat until nicely browned, about 4 minutes per side. Pour excess butter from pan and add broth, lemon juice, salt, and pepper. Arrange lemon, dill, and scallions on chicken; cover, and simmer 8 to 10 minutes, or until chicken is cooked through. Remove chicken to a plate and keep warm under aluminum foil. Cook sauce, uncovered, just until slightly thickened. Return chicken to skillet, sprinkle with scallions, and serve immediately.
(serves 4)
4 small boneless and skinless chicken- breast halves, about 4 ounces each
2 cup flour
3 tablespoons butter
2 cup chicken broth
1 tablespoon lemon juice
Salt and pepper, to taste
2 slices lemon, halved
1 tablespoon chopped fresh dill
1 tablespoon sliced scallions, for garnish
~
Dredge chicken lightly on each side in flour, shaking off any excess. Heat butter in a medium skillet until bubbling, add chicken, and sauté over medium heat until nicely browned, about 4 minutes per side. Pour excess butter from pan and add broth, lemon juice, salt, and pepper. Arrange lemon, dill, and scallions on chicken; cover, and simmer 8 to 10 minutes, or until chicken is cooked through. Remove chicken to a plate and keep warm under aluminum foil. Cook sauce, uncovered, just until slightly thickened. Return chicken to skillet, sprinkle with scallions, and serve immediately.
(serves 4)
Friday, June 19, 2009
QUICK & EASY VEGETABLE CHOWDER
1 onion, chopped
2 teaspoons butter or oil
1 (10 ounce) can Chicken Broth
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce OR 1 (10 ounce) can condensed cheddar cheese soup & hot pepper sauce to taste)
2 cups milk
1 (15 ounce) can sliced potatoes (or 11/2 cups diced potatoes, cooked)
1 (15 ounce) can sliced carrots (or 11/2 cups sliced carrots, cooked)
1 (15 ounce) can whole-kernel corn (or 11/2 cups fresh or frozen)
1 (15 ounce) can cream-style corn
salt and pepper to taste
Sauté the onions gently until they are translucent. Stir in the chicken broth* and the salsa cheese sauce (or cheese soup), and gradually add the milk, stirring. Drain the sliced potatoes, dice them, and add to the soup. Drain the sliced carrots and the whole-kernel corn and add them. Stir in the cream-style corn. Season to taste with salt and pepper and hot pepper sauce.
(*I usually put fresh carrots and potatoes in with the onions and broth and cook until tender, then add the rest of the ingredients. I only used canned veggies when I’m in a big hurry.)
Heat through and serve. Serves 8 generously.
2 teaspoons butter or oil
1 (10 ounce) can Chicken Broth
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce OR 1 (10 ounce) can condensed cheddar cheese soup & hot pepper sauce to taste)
2 cups milk
1 (15 ounce) can sliced potatoes (or 11/2 cups diced potatoes, cooked)
1 (15 ounce) can sliced carrots (or 11/2 cups sliced carrots, cooked)
1 (15 ounce) can whole-kernel corn (or 11/2 cups fresh or frozen)
1 (15 ounce) can cream-style corn
salt and pepper to taste
Sauté the onions gently until they are translucent. Stir in the chicken broth* and the salsa cheese sauce (or cheese soup), and gradually add the milk, stirring. Drain the sliced potatoes, dice them, and add to the soup. Drain the sliced carrots and the whole-kernel corn and add them. Stir in the cream-style corn. Season to taste with salt and pepper and hot pepper sauce.
(*I usually put fresh carrots and potatoes in with the onions and broth and cook until tender, then add the rest of the ingredients. I only used canned veggies when I’m in a big hurry.)
Heat through and serve. Serves 8 generously.
ANTIPASTO MARINATED VEGETABLES
This one is always a hit at parties. It is also an appetizer that no one else might bring – great for potlucks.
1 (14oz.) can artichoke hearts, drained & quartered
1lb. small fresh mushrooms, cleaned with stems on
1 jar Greek style olives (can substitute w/ green or regular black)
½ basket of Cherry, Pear or Grape tomatoes
¼ cup chopped purple onion
1 1/3 C olive oil
1 tsp sugar
½ tsp pepper
1 1/3 cup cider vinegar
1 tsp seasoned salt
2 ½ tsp. Italian seasoning (or ½ tsp each of oregano, basil, parsley, marjoram, thyme, rosemary and sage)
¼ to ½ tsp garlic powder (or 3 to 4 sliced garlic cloves)
Mix vegetables and place in a wide mouth jars. Mix remaining ingredients and pour into jar with vegetables. Cover and shake gently to coat. Chill for 8 hrs or more. Drain and serve vegetables. Cubed Feta cheese or other veggies can be added -it's up to you.
1 (14oz.) can artichoke hearts, drained & quartered
1lb. small fresh mushrooms, cleaned with stems on
1 jar Greek style olives (can substitute w/ green or regular black)
½ basket of Cherry, Pear or Grape tomatoes
¼ cup chopped purple onion
1 1/3 C olive oil
1 tsp sugar
½ tsp pepper
1 1/3 cup cider vinegar
1 tsp seasoned salt
2 ½ tsp. Italian seasoning (or ½ tsp each of oregano, basil, parsley, marjoram, thyme, rosemary and sage)
¼ to ½ tsp garlic powder (or 3 to 4 sliced garlic cloves)
Mix vegetables and place in a wide mouth jars. Mix remaining ingredients and pour into jar with vegetables. Cover and shake gently to coat. Chill for 8 hrs or more. Drain and serve vegetables. Cubed Feta cheese or other veggies can be added -it's up to you.
DEATH BY CHOCOLATE COOKIES
3 cups semi-sweet chocolate chips
1 tsp vanilla
¾ cup packed brown sugar
½ cup flour
½ cup butter or margarine
¼ tsp baking powder
2 cups chopped nuts
2 eggs
Heat oven to 350. Melt 1½ cups chocolate chips in bowl in microwave on high for 1-2 minutes. Stir until melted and smooth. Stir in sugar, butter, eggs, and vanilla. Stir in flour and baking powder. Stir in remaining 1½ cups chocolate chips and nuts. Drop by ¼-cupfuls onto baking sheet. Bake 12-13 minutes, until cookies set. (Makes 18 cookies.)
1 tsp vanilla
¾ cup packed brown sugar
½ cup flour
½ cup butter or margarine
¼ tsp baking powder
2 cups chopped nuts
2 eggs
Heat oven to 350. Melt 1½ cups chocolate chips in bowl in microwave on high for 1-2 minutes. Stir until melted and smooth. Stir in sugar, butter, eggs, and vanilla. Stir in flour and baking powder. Stir in remaining 1½ cups chocolate chips and nuts. Drop by ¼-cupfuls onto baking sheet. Bake 12-13 minutes, until cookies set. (Makes 18 cookies.)
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