TACO GRANDE
Ingredients:
8 (6-7 inch) flour tortillas, divided
1 pound lean (93%) ground turkey
2 tablespoons taco seasoning mix
1/2 cup water
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1 green onion with top, sliced, divided
4 cups thinly sliced iceberg lettuce
1/2 cup sour cream
Directions:
1.Preheat oven to 350°F. Spray bottom and sides of Deep Dish Baker with nonstick cooking spray. Arrange four tortillas in bottom of baker, overlapping slightly.
2.In large (12-in.) skillet, cook ground turkey over medium heat 8-10 minutes or until no longer pink, breaking turkey into small crumbles. Drain, if necessary. Add taco seasoning mix and water; cook according to package directions. Remove from heat; stir in 1 cup of the salsa.
3.Spoon turkey mixture evenly over tortillas in baker. Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese. Top with remaining four tortillas, overlapping slightly and pressing down lightly. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
4.Bake 28-30 minutes or until cheese is melted. Remove from oven; let stand 5 minutes. Cut into wedges. Serve with lettuce and sour cream.
Yield: 8 servings
Chicken Divan
Ingredients:
2 (10-ounce) packages frozen broccoli, chopped
6 cup shredded chicken, cooked
2 (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted
Directions:
Preheat oven to 350 degrees.
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
Bake for about 30-45 min
Paula Deen Peanut butter pie
Ingredients:
1 1/2 cup heavy whipping cream
1/4 cup sugar
8 ounce cream cheese
1 cup crunchy peanut butter
1 cup 4X powdered sugar
1 graham cracker crust
Directions:
Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.
Apple Pie
2 C flour
1 C sugar
1 egg yolk
1 tsp baking powder
Mix and add.
2 cubes butter, melted
Press 1/2 of dough into a glass pie plate. Being sure you have an even layer on bottom and up the sides of the pie plate. (no holes!)
7-8 apples – sliced, cored and peeled. I prefer a crisp, tart apple.
Afer pressing 1/2 of pie dough into pie plate, pile apples onto crust. Sprinkle with cinnamon (sorry, no exact measurement – I just sprinkle until it looks like enough, probably a Tablespoon or two) and 1 1/2 Tbsp sugar (or more if you like it sweeter!)
Crumble remaining dough on top by breaking it into small pieces. Bake at 350 degrees for about 45 minutes – 1 hour (Time will vary depending on how thick you slice the apples, you want them tender but not mush! I just stick a fork in to see how tender they are.)
Buttermilk Cake with Caramel Icing
1 cup butter, softened
2 1/3 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
ICING
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners’ sugar
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 45–50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5–10 minutes. Whisk in confectioners’ sugar. Drizzle over cake.
Yield: 12–16 servings
Caramel Apple Crisps
3 cups old-fashioned oats
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-by-9-by-2-inch baking dish. Layer with half of the apples and caramels and 1 cup oat mixture; repeat layers. Pour 1/2 cup apple cider over top.
Bake, uncovered, at 350 degrees for 30 minutes. Drizzle with remaining cider; bake 15–20 minutes longer or until apples are tender.
Yield: 12–14 servings
More good recipes at Carolinacountry.com
Mississippi Mud Cake
Ingredients
· 1 cup butter, melted
· 2 cups sugar
· 1/2 cup unsweetened cocoa
· 4 large eggs, lightly beaten
· 1 teaspoon vanilla extract
· 1/8 teaspoon salt
· 1 1/2 cups all-purpose flour
· 1 1/2 cups coarsely chopped pecans, toasted
· 1 (10.5-ounce) bag miniature marshmallows
· Chocolate Frosting
Preparation
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.
Southern Living, JUNE 2004
Laura Robert’s easy cinnamon rolls
1 pkg crescent rolls (divided into 4 parts) You will make 6 cinnamon rolls per square
Inside of rolls:
6 tbls butter soft
1/3 cup brown sugar
1 tbl Sugar
1 tsp cinnamon
(Mix all together to form a paste and spread on rolls)
Bake at 375 degrees for 15 min in a GREASED pan. Makes 24 rolls.
Icing:
1/3 c powdered sugar
2 tbl milk
½ tsp vanilla
1/8 tsp salt
(Mix and drizzle over warm rolls)
Cheesy Corn Dip (OK girls)
2 cans corn (drained)
2 small cans green chiles (not drained)
2 c sour cream
1 ½ c mayo
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 tsp cumin
( Mix all together and serve with tortilla chips)
Peach dump cake
1 large can sliced peaches
1 box butter recipe cake mix
½ cup butter melted
(Spread peaches and juices in 9x13 dish. Spread cake mix over peaches. Drizzle butter over mix. Bake at 350 for 35 min)
Cheesy chicken (Jordan Lewis)
¼ c butter
1/4 c soy sauce
¼ c lemon juice
(Thaw chicken and pour liquid ing on top. Coat top of chicken with mayo and then sprinkle with cheddar or parmesan cheese. Bake at 350 degrees for 30 min)
Sausage Egg Casserole (Becca Roeber)
2 c grated cheese ½ tsp dry mustard
½ tsp paprika
½ tsp salt
1 c sour cream
1 lb sausage cooked
12 eggs beaten
9x13 greased-place sausage in dish- pour eggs over top
Mix only dry ing with sour cream. Dab all around on top of eggs. Sprinkle cheese on top Bake 45 min 350degrees.
Avocado dip (April Chancler)
3 T olive oil
1 ½ T cider vinegar
1 tsp garlic salt
1 tsp black pepper
4 oz chopped black olives
4oz chopped green chiles
3 fresh diced tomatoes
4-5 green onions chopped
5-6 diced avocados
Lime to taste (1/2 of one or so)
Mix spices and oil, and vinegar, then stir in vegetables, chill and serve!
Oven fried potatoes (Grace Davis)
3 med potatoes (cut into wedges/cubes)
¼ c oil
1 tbsp parm cheese
½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Mix well and pour over potatoes. Bake at 350 degrees for 45 min uncovered.
Buttermilk pancakes (Laverne Marshall)
Combine in a bowl and mix with a fork:
1 cup buttermilk
2 T vegetable oil
1 egg
Add and mix only til moistened.
½ c wheat flour
½ c white flour
1 T baking powder
½ tsp baking soda
½ tsp salt
Add blueberries
Fry in hot lightly greased skillet!
Gold Miners Pie
Recipe courtesy of Mrs. Dannie Hill of Lumbee River EMC in Laurinburg Council.
1/4 cup margarine
1 package (8 ounces) cream cheese
1 package (7 ounces) coconut
1/2 cup pecans
1 large (16 ounces) Cool Whip
1 can sweetened condensed milk
1 jar caramel ice cream topping
3 graham cracker pie shells
Melt margarine, add pecans and coconut; cook until coconut browns and then let this mixture cool. While this mixture is cooling, mix cream cheese, milk and Cool Whip together; divide and put this mixture into the pie shells. Drizzle the ice cream topping on top of Cool Whip mixture. Top with pecan, coconut mixture. Cover the pies and freeze.
Pork Chops
Mustard Sauce: 1 tbl olive oil, 2 tbl heavy cream, 1 tbl Dijon mustard) Cook and stir together..
Grilled Pork Chops : 4 pork chops, 4 tbl butter, 2 pds cherry tomatoes,garlic,thyme
Heat grill to med hight, in small bowl combine butter, garlic and thyme.
Season pork with salt and pepper, grill 6 – 7 min per side.
Divide tomatos among 2 pieces of tinfoil and season with salt and pepper, close pouches. Grill for 8 min, occasionally shaking pouches. Top pork chops with tomatoes and butter.
Asian pork Chops (Katie Prothro)
6 T soy sauce
6 garlic cloves, minced
1 t pepper
2 t toasted sesame oil
2 t lime juice
6 bone in pork chops
Marinate chops in the marinade for 4 hrs. Grill or bake them at 350 for 20 min or more.
Pecan pie bars
Sausage Rolls (Laura Robert)
2 c bisquick
2-3 c shredded cheese
1 pd sausage cooked
Mix and roll into balls, bake at 350 degrees for 20 min.
Apple dip (Jeannie Smith)
1 pkg cream cheese
1 c powdered sugar
½ carton cool whip
Mix together and drizzle caramel syrup on top and toffee bits.
Red velvet cake ( Jody Christian)
1 box butter recipe DH cake mix
1 box jellow instant chocolate pudding
2 bottles red food coloring
Prepare cake mix as directed. Mix in pudding powder. Add coloring and bake as directed.
Frosting: Mix 8 oz cream cheese, 1 stick butter/marg softened, 1 box of conf sugar.
Romaine Salad (Kay Cavanaugh)
Romaine
1 tbl parsley
½ c celery chopped 1 can mandarin oranges (drained)
Sliced almonds
Gr pepper to taste
Dressing:
½ cup oil
¼ cup tarragon vinegar
¼ cup sugar
½ tsp salt
¼ tsp pepper
½ tsp hot sauce
Rotel Super dip (Julie Lewis)
Spread 8 oz cream cheese in the bottom of pie plate, layer a 15 oz can black beans next. Add layer of 10 oz can Rotel (strained). Top with ½ c shredded cheese. Bake 15 min at 350. Serve with chips/crackers.
Spinach salad
1 ½ bags spinach
1 pint strawberries
Dressing: ½ c sugar
2 tbls sesame seed
1 tbls poppy seed
1 ½ t minced onion
¼ t Worcestershire
¼ t paprika
½ c oil
¼-1/2 c cider vinegar
Chocolate chess pie (Jordan Lewis)
1 unbaked pie crust
1 stick butter
2 squares bakers choc (semi sweet0
1 c sugar
2 eggs, beaten
1 tsp vanilla
Dash salt
Melt butter and choc. Mix with other ing which have been blended together. Pour into pie crust and bake 35 min at 350. Top with whipped cream.
Artichoke French bread (Stephenie Woody)
French bread
½ c butter
½ tsp garlic powder/salt
1 c sour cream
1 c parm cheese
1 can artichoke hearts (drained and chopped)
2 c Colby jack cheese or 1 pkg cream cheese
Take the bread out of the shell, tear it into pieces and mix with sour cream, parm, art and 1 c cheese. Spread butter on shells and sprinkle garlic. Put mix on top and bake 20-25 min at 350, covered for the last 10 min.
Beef Enchilada Casserole
1 lb Velveeta Cheese
½ c. salsa
1 can diced green chiles
1 can of cream of Chicken Soup
1 lb. HB Meat
½ c. Milk
1 pkg. Of flour tortillas
Brown HB Meat in skillet. Melt Velveeta cheese in Microwave. Once cheese is melted, add Milk, cream of Chicken soup, green chiles and salsa. Once HB meat is browned, spoon approx, 2 tbsp. in tortilla, wrap tortilla around meat and place in 9 x 11" casserole dish. Repeat until dish is full. Pour melted cheese mixture on top. Bake at 350 until cheese is bubbly.
**To spice things up..use Mexican Velveeta.
