Chili-Lime Drumsticks

Chili-Lime Drumsticks

16 chicken drumsticks

Salt and pepper

4 Tbsp butter, melted and cooled

¼ C lime juice

1 Tbsp chili powder

1 clove garlic, minced

1 tsp sugar

Preheat oven to 400 degrees.  Rinse drumsticks, pat dry and season with salt and pepper.  Place in a flat layer in 2 large baking pans.

Mix remaining ingredients. Pour over drumsticks; turn them to coat.  Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, about 35 minutes, basting often with pan juices.  Let rest 10 minutes, then serve hot, or let cool, cover and refrigerate to serve cold.

Serves 7-8.  Per serving: 294 Cal., 19g Fat (7g Sat.), 134mg Chol., 0g Fiber, 28g Pro., 2 g carb., 277mg Sod.

Honey Caramel Popcorn

Honey Caramel Corn

24 cups (6 quarts) popped popcorn

1 1/2 cup brown sugar

3/4 teaspoon salt

3/4 cup butter

1/3 cup honey

3/4 teaspoon baking soda

Stir brown sugar, salt, butter and honey on medium heat until sugar is dissolved. Bring to a boil over high heat, stirring constantly for three minutes. Remove from heat, add baking soda and stir well.  Pour over popcorn and stir well until evenly coated. If needed, put popcorn back into pot in batches while stirring to keep caramel soft and easier to distribute. Note: the caramel can burn easily, so be sure to stir thoroughly.  Spread out over lightly greased cookie sheet or countertop, let cool then break apart.
Makes six-seven 4x9 inch gusseted treat bags.

Pineapple-Cherry Cobbler

Pineapple-Cherry Cobbler

1 (20 oz) can crushed pineapple

1 (21 oz) can cherry pie filling

1 package yellow cake mix

1 stick butter

1 cup chopped nuts

Preheat oven to 350º.  Grease 9x13 pan.  Spread pineapple with syrup evenly in pan. Spoon pie filling evenly over pineapple.  Sprinkle dry cake mix evenly over fuits, then sprinkle chopped nuts over all.  Slice chilled butter into thin strips, then put strips evenly over other ingredients.  Bake 50 minutes or until golden.  Serve warm.

Shar’s Chocolate Chip Cookies

Shar’s Chocolate Chip Cookies

           

Cream together:

1 ½ c. brown sugar

2 c. shortening

4 eggs

Add and mix

2 tsp. salt

2 tsp. baking soda

2 tsp. vanilla

4 ½ c. flour

chocolate chips

Bake at 350º for 12 to 15 minutes.

Sundy’s crescent rolls

Sundy’s crescent rolls

2 Tbsp yeast

½ C water

½ C sugar

1 ½ C milk, scalded*

2 beaten eggs

1 tsp salt

1 stick softened butter

approximately 6 C flour

Dissolve yeast and 1 Tbsp sugar into water.  Add butter, salt, milk, sugar, eggs and 2 C flour; mix until smooth.  Add enough flour until kneadable.  Let rise until double, punch down, divide into fourths.  Roll each fourth into circle.  Cut 8 triangles, roll starting at the wide end.  Let rise another 2 hours.

Bake at 375º for 8-10 minutes.

Makes about 32 rolls.

*microwave for about 4 minutes to scald

Sally’s Rolls

Sally’s Rolls

2 C scalded milk

4 Tbsp melted butter

1 tsp salt

½ C sugar

1 beaten egg

1 C water

5 tsp yeast

Flour

Add milk, butter, salt, and sugar together.  Let cool, then add egg.  In another dish, combine water and yeast.  Let it set for about 5 minutes.  Combine the two mixtures and add flour one cup at a time until the dough reaches the right consistency.  Knead for 10 minutes.  Let rise 1 ½ hours.  Make into rolls and let rise another 1 ½ hours.  Bake at 350º for 20 minutes.

Shar’s Lime Slush

Shar’s Lime Slush

2 (3 oz) packages lime jello

1 cup boiling water

3 cups sugar

7 cups warm water

1 (46 oz) can pineapple juice

5 cups cold water

7-Up

Dissolve jello in boiling water.  Add sugar and warm water.  Stir well until sugar is dissolved.  Add pineapple juice and cold water.  Pour into containers and freeze.  When ready to serve, add 7-Up.

Italian Beef Stir Fry

Italian Beef Stir Fry

1 lb. beef round steak

2 C. hot, cooked spaghetti

2 cloves garlic, crushed

1 Tbsp. olive oil                      

2 sm. zucchini, thinly sliced

1 C. cherry tomatoes, halved             

½ C. Italian salad dressing

1 Tbsp. Parmesan cheese

Cut steak into thin strips, 2-inchs long.  Cook and stir garlic in oil over medium-high heat for 1 minute.  Add half of beef strips; stir fry 1 to 1-/2 minutes until outside surface is no longer pink; remove from pan with slotted spoon; repeat for remaining strips; remove from pan.  Salt and pepper steak; keep warm.  Add zucchini to skillet; stir fry 2-3 minutes or until tender-crisp.  Combine beef strips, zucchini, tomato halves and salad dressing.  Serve over hot spaghetti noodles; sprinkle with cheese.

Spinach Artichoke Dip

Spinach Artichoke Dip (Olive Garden)

1 14-oz can artichoke hearts, drained
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF. Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.  Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

Dixie’s famous Cheese Ball

Dixie’s famous Cheese Ball

2  eight oz packages cream cheese, softened

¼ c. finely chopped green bell peppers

4 to 6 Tbsp finely chopped green onion

1 tsp seasoned salt

2 c. chopped almonds, toasted and divided

Combine first five ingredients; stir in 1 cup pecans.  Cover and chill until firm.

Shape mixture into a ball and roll in remaining pecans.  Place on serving platter; serve with crackers.

* You can toast the almonds in an oven at 350 degrees for about 10 minutes.

Lisa's Salsa

Lisa's Salsa (Modified)

1 28 oz can diced tomatoes

1 bunch green onions chopped

4 oz can of diced green chilies

Cilantro, chopped, to taste
Jalapeno, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

¾ tsp garlic powder

Combine, let sit for 30 minutes.

Lisa's Salsa (Original)

1 28 oz can diced tomatoes

2-3 green onions chopped

½ of 4 oz can of diced green chilies

Cilantro, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

⅔ tsp garlic powder

Combine, let sit for 30 minutes.

Stuffed Manicotti

Stuffed Manicotti

14 manicotti tubes

14 sticks mozzarella cheese (string cheese)

1 lb hamburger

1/2 C shredded parmesan cheese

4 Tbsp olive oil

1 large onion, diced

1 clove garlic, minced

28 oz Italian tomatoes

8 oz tomato sauce

Saute olive oil, onion and garlic. Add tomatoes and tomato sauce. Keep sauce warm. Brown hamburger and add to marinara sauce. In the meantime, cook manicotti tubes in pot of boiling water for six minutes. Grease 11X7 baking dish. Drain pasta well, then rinse under cold water and drain again. Insert a mozzarella stick into each tube. Arrange the filled pasta in the prepared baking dish. Pour marinara sauce over top. Sprinkle with half the parmesan cheese. Baked for 30 minutes at 350 degrees. Top with remaining parmesan.

Twice Baked Potatoes

Sally’s Twice Baked Potatoes

6 Potatoes

1/2 pt sour cream
1/2 cube butter
2 tsp sage
1 tsp salt
1/4 tsp pepper
1/2 cup green onion

Shredded cheddar cheese to taste

Bake Potatoes in the oven until done. Scoop out potatoes. Beat with a mixer and mix all ingredients together. Put back in the oven for 30 minutes at 350 degrees. Sprinkle with shredded cheddar cheese the last 5 minutes.