Strawberry Lime Slush

STRAWBERRY LIME SLUSH
1 can frozen limeade
Ice cubes
2 c. strawberries (fresh or frozen)
1 packet of your favorite sweetener

Make frozen limeade according to package directions. Fill blender container 2/3 full with ice cubes and fill the rest of the way with limeade. Blend until all ice is crushed. This makes the slush. Pour into a pitcher and set aside. In blender, place 1 cup of strawberries (fresh or frozen), one packet of favorite sweetener and blend thoroughly. Pour slush into the pitcher of limeade and mix. Pour into glasses and garnish with lime slices.

Thanks Auntie

Stuffed Zucchini

1 pound lean ground beef
1 large onion, chopped
3 cups cubed French bread
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced fresh parsley
1/2 cup tomato sauce
1/4 cup shredded Parmesan cheese
1 egg, beaten
1 teaspoon salt
1/2 teaspoon dried thyme
6 medium zucchini
1 cup water
Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside.
Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half. Place in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.

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Kit-Kat Cake

For the cake: 

½ cup creamy peanut butter

½ cup (1 stick) butter, softened

4 eggs

1 (18.25 oz.) box golden butter cake mix

2/3 cup water

Preheat oven to 325° F. Grease and flour two 9-in. cake pans. Set aside.

In an large bowl, cream the peanut butter and butter with an electric mixer. Add eggs, one at a time, mixing until just combined. Add half of the cake mix and ⅓ cup of water. Mix until just combined. Add remaining cake mix and remaining ⅓ cup of water; mix until just combined. Pour batter evenly into the prepared cake pans. Bake for 25 minutes or until cake tests done. Allow cakes to cool 10-15 minutes in the pan, then invert onto a cooling rack to cool completely. 

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For the Peanut Butter Frosting: 

1 cup creamy peanut butter

½ cup (1 stick) butter, softened

2 cups confectioners' sugar (powdered sugar)

3-4 tbsp. milk

2 tsp. vanilla extract

Cream the peanut butter and butter in a medium bowl with an electric mixer. Add sugar, 3 tbsp. milk and the vanilla extract. Mix with an electric mixer on low for 1 minute. Increase the speed to medium and mix until well combined and fluffy. Add the additional tablespoon of milk if frosting needs thinned out. 

For the Chocolate Frosting: 

½ cup (1 stick) butter, softened

⅔ cup unsweetened cocoa powder

3 cups confectioners' sugar

⅓ cup milk

2 tsp. vanilla extract

Cream butter in a medium bowl with an electric mixer. Add cocoa powder and blend on low speed until well combined. Add the sugar, milk and vanilla. Mix with an electric mixer on low for 1 minute. Increase speed to medium and mix until well combined and fluffy. Add more sugar or milk 1 tablespoon at a time, if necessary. 

To assemble:

11-12 full-sized Kit-Kat bars

1 bag (17.25 oz) Reese's Pieces candy

Ribbon

Place one layer of the cooled cake on serving plate. Top with ⅓-½ of the peanut butter frosting. Spread close to, but not over the edge. Combine remaining peanut butter frosting with the chocolate frosting. Coat the outside of the cake - top and sides - with the Chocolate-Peanut Butter Frosting. You may not need all of the frosting. Carefully break each Kit-Kat bar in half along the lines into 2 piece sections. Start placing the Kit-Kat sections around the edge of the cake. When you get to the end you may need a 1-piece section to fill in the gap. Wrap the ribbon around the Kit-Kats and tie into a bow. Fill the top of the cake with Reese's Pieces.

Refrigerate until serving time. Remove from refrigerator about 10-15 minutes prior to serving. Refrigerate any leftovers.

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Ranch Pork Chops

Pork chops, 1 packet of dry Ranch Style Dressing Mix and 1 can of cream of chicken soup along with 1 cup of liquid (apple juice/water/beer/wine, etc.) Put chops in pot and mix the ingredients and pour over chops. Cook on low for 4-8 hours, depending on size of crock pot and how many pork chops. Can use chicken.

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9 Layer Dip

Ingredients

• 2 strips lean bacon
• 1 16 ounce can plain refried beans
• 1/2 cup sour cream
• 1/2 teaspoon taco seasoning
• 3/4 cup shredded cheddar cheese
• 3/4 cup guacamole (frozen or prepared is fine)
• 1/3 cup diced tomatoes (about 1 romano tomato)
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons sliced black olives
• 2 tablespoons finely sliced green onions

Instructions

Fry diced bacon until done; add refried beans and cook slowly, stirring frequently until the bacon and bacon drippings are mixed through (about 15 minutes). Remove from heat and set aside. Mix taco seasoning with sour cream and set aside.

To built 9 layer dip, place ingredients in this order:

Refried beans, placed on a serving platter and spread out to 1ñ1 1/2 inches thick.

shredded cheese

prepared sour cream/taco seasoning

guacamole

diced tomatoes

diced cilantro

black olives

sliced green onion

1/4 cup cheese for garnish, if desired

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

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Philly Cheese steak Sloppy Joe's

Ingredients

1 Tbsp olive oil
1 lb ground beef
1 lg onion (chopped)
1 md green pepper (chopped)
2 Tbsp steak sauce
1 c beef broth
salt and pepper
1 pkg dinner rolls
1 Tbsp butter
1 Tbsp flour
1 c milk
1 c provolone cheese (shredded)

Directions

1 In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes.
Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef broth, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
2 Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.
3 To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

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Broccoli Cauliflower Salad

Broccoli-Cauliflower Salad Recipe

Ingredients
1 bunch broccoli, cut into florets
3 cups fresh cauliflowerets
1 medium green pepper, julienned
2 medium carrots, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup small pitted ripe olives, halved
1/2 cup cubed sharp cheddar cheese

DRESSING:
1 cup mayonnaise
1/2 cup ranch salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 cup sunflower kernels

Directions
In a large bowl, combine the first seven ingredients.
In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, sprinkle with sunflower kernels.

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Camper's Quick Cocoa

Camper's Quick Cocoa 
This is a great hot chocolate recipe! Nice to make up ahead of time and keep in an airtight container. 
Ingredients:
• 4 qts. dry powdered milk
• 1 lb. Nestle's Quick
• 3 1/2 oz. coffee creamer
• 1/2 cup powdered sugar

Directions:
Mix together and store in tight container. Use 4 Tbsp. mix to 1 cup hot water.

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Corn Fritters with Maple Butter

3-4 ears fresh or cooked corn, kernels removed from cobs

3 eggs

3 tablespoons flour

3 tablespoons cornmeal

Salt and pepper

2 green onions, thinly sliced

1 cup Cheddar cheese, grated

1/4 cup canola oil

Whisk corn and eggs together. Add flour, cornmeal, salt and pepper. Mix. Add green onions and Cheddar. Mix again until all ingredients are incorporated.

In a deep ftying pan, heat oil to medium. When oil is hot, add a rounded tablespoon of batter. Flatten and fry for two to three minutes on each side until golden and cooked through. Serve plain or with maple butter.

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Crab Zucchini Cakes

Ingredients
2 teaspoons cooking oil
1 cup zucchini, coarsely shredded
1/4 cup green onion, thinly sliced
1 egg, lightly beaten

1/3 cup seasoned fine dry breadcrumbs
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh lemon thyme or thyme
1/8 to 1/4 teaspoon cayenne pepper
6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)
cooking oil
8 (1/4-inch thick) slices, red and/or yellow tomatoes
green onion, thinly sliced (optional)

Directions:
In a medium skillet heat the 2 teaspoons oil over medium-high heat. Cook zucchini and the 1/4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates. Cool slightly.
In a medium bowl combine egg, breadcrumbs, mustard, thyme, and cayenne pepper. Add zucchini mixture and crabmeat; mix well. Using moistened hands, shape crab mixture into eight 1/2-inch-thick patties.
Lightly brush a grill pan with additional oil; heat over medium heat. Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low.
To serve, arrange crab cakes on top of tomato slices.

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Chocolate Cream Pie

Ingredients

8 ounces softened cream cheese

1/2 cup sugar

1/3 cup cocoa pwder

1/3 cup milk

1 tsp vanilla extract

1 chocolate cookie crust

Directions

Beat 8 ounces softened cream cheese, 1/2 cup sugar, 1/3 cupcocoa powder, 1/3 cup milk and 1 teaspoon vanilla extract until fluffy. Spread in a chocolate cookie crust. Beat 1 cup heavy cream with 2 tablespoons sugar until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

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Chocolate Cranberry Treats

Ingredients

• 1 cup honey
• 1 tablespoon pure vanilla extract
• 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1 large egg, at room temperature
• 3 cups crispy brown rice cereal, such as Nature's Path Crispy Rice
• 1 cup sweetened dried cranberries, coarsely chopped
• 1/2 cup slivered almonds, toasted, coarsely chopped
• One 4-ounce chocolate bar, finely grated

Directions

Line a baking sheet with wax paper. Set aside.

Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.

Place the grated chocolate in a small bowl.

Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

Thanks Auntie

Mock Steak

Just as good as the real steak, maybe better!

Prep time: 20 minutes
Cook time: 25 minutes
Cook time: 10 minutes

Ingredients:

• 2 LBS of hamburger
• 2 sleeves of salted crackers
• 4 eggs
• Salt and pepper to taste
• 1/2 chopped onion
• 2 big cans of cream of mushroom soup

Preheat oven to 350 degrees.  In a large bowl combine hamburger, crackers, eggs, and chopped onion.  Pat out into patties and place in oven for 25 minutes or until done.

After 25 minutes remove from oven and add cream of mushroom soup over the top, and place back in oven for an additional 10 minutes.  

Enjoy

Creamy Chicken Enchiladas

Who doesn't like enchiladas?  This recipe makes bunches and isn't very expensive at that.

Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

• 2 bags already cooked grilled chicken pieces
• 2 cans chopped green chilies
• 2 bars of cream cheese cubed
• 4 cans of green chili enchilada sauce
• flour tortillas
• shredded cheddar cheese
• 2 TBS butter or margarine 

Preheat oven to 350 degrees.  Pan fry the already cooked grilled chicken pieces in butter until fully heated through.  Add the cubed cream cheese, being careful not to let it scorch.  It's best to do this in a wok or another non-stick big pan.  

After the chicken and cream cheese is thoroughly mixed add the green chilies.  Combine well.  Add about 2-3 spoonfuls of mixture to tortilla and roll, do not fold as you will need the ends open for the sauce to soak through.

Place in pan, aligning them so that they are not squished.

This should make about two pans of enchiladas.  Use two cans of enchilada sauce per pan.  Add cheddar cheese over top of enchiladas.

Place in oven for about 20 minutes.

Easy Peasy Cheese Ball

Here is a cheese ball my sister makes that is oh so delicious.

Prep time: 5 minutes

Ingredients:

• 2 containers of Philadelphia whipped cream cheese (you can get the chive flavor if you wish)
• 2 TBS of garlic
• 1 PKG of bacon bits

In a bowl combine whipped cream cheese, garlic, and bacon bits, stir well.  Refrigerate for at least 2 hours.  Enjoy with your favorite crackers.

Pinwheels

An easy meal that the whole family will love

Prep time: 20 Minutes
Cook time: 20 Minutes

Ingredients:

• 4 cans Pillsbury crescent rolls
• 1/2 LB of ham, chopped
• 1/2 LB of turkey, chopped
• 1/4 LB of bacon
• Ranch dressing
• Fresh chopped green onions
• mushrooms
• Cheese slices (Best Value white american is very good)
• Shredded Cheddar cheese

Preheat oven to 350 degrees.  Cook bacon, set aside to cool, then crumble.  

Open cans of crescent rolls and pinch the triangles together of one can to form a rectangle.  Do the same with the remaining can.

Add cheese slices to rectangle.

Spread ranch dressing over the rectangle.

Add ham, turkey, crumbled bacon, green onions, cheddar cheese, and mushrooms.

Grab the side of the rectangle facing you and begin to roll.

This should form almost a cinnamon roll look.

Take a very sharp knife and cut into slices.  Be careful when cutting the slices because you don't want to smash the roll.

Line a cookie sheet with wax paper or tin foil and place slices on sheet and bake for 20 minutes or until golden brown.

Enjoy

Auntie's Apple Pie In An Apple

Apple Pie Baked In Apple

Step 1: Cut off the top of 4 apples and discard.  Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you're a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2.  I, on the other hand, am not so I just had to throw my interior apples away and chop up additional apples for filling.

This recipe will make 4 baked apple pies (in the apples).

Step 2: Remove skin from remaining apples and slice very thinly.  These apple pieces will give you the additional filling needed to fill the four apples you are baking.  

Mix sliced apples with sugar and cinnamon in a bowl.  If you prefer more or less cinnamon or sugar, make adjustments as needed.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips.  You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and sweetness to the pie.  Cover the top of the apple in a lattice pattern with pie crust strips.

Step 4: Place apples in an 8x8 pan.  Add just enough water to cover the bottom of pan.  Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Thanks Auntie Lois Glines for this wonderful recipe!

Snacky Oyster Crackers

Need a snack and don't know what to grab.  Try some of these deliciously easy to make snack crackers.  Before you know it they will be gone.

Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:

• 2 PKGS oyster crackers
• 2 PKGS Hidden Valley Ranch seasoning packets
• 1 Cup vegetable oil
• 1 TSP garlic
• 1 TSP Dill weed

Preheat oven to 350 degrees.  In a large bowl combine crackers, ranch, garlic, and dill weed.  Stir until evenly distributed.  Add vegetable oil.  Stir until all crackers are well coated.  Place on cookie sheet and place in oven for 5 minutes.  Do not leave in oven longer than five minutes or they will get burnt.  Remove from oven and place back in bowl, put a lid on the bowl and place in refrigerator for at least 6 hours, but better if left overnight to soak up oil and flavor.

Enjoy!

Loaded Scalloped Potatoes

Loaded scalloped potatoes will have your whole family wanting more, and whats more is this simple dish is a meal in itself!  Happy eating!

Prep time: 30 Minutes
Cook time: 1 hr. 45 min- 2 hrs

Ingredients:

• 10-12 medium potatoes washed and unpeeled, sliced thinly into coins
• 1 box of Velveeta Cheese sliced
• 2 sticks of butter sliced
• 2 Cups of milk
• 4 TBS onion flakes
• 1 LB bacon cooked and crumbled
• 1 LB Sausage browned and crumbled

Preheat oven to 350 degrees. In a baking dish lay a layer of potatoes and sprinkle with 1 TBS of onion flakes.  Lay a few of the butter slices on top of the potatoes.  Add about 1/2 cup of the bacon crumbles on top. Add 1/2 cup of the sausage crumbles on top.  Lay 4-5 slices of cheese on top of the sausage and bacon.  Continue layering these ingredients until all ingredients are used.  Add milk to dish and place in oven.

Cook for 30 minutes and stir.  Place back in oven for another 30 minutes.  Stir and check potatoes.  Place back in oven for 45 minutes or until potatoes are tender.  Sauce will be creamy.  Enjoy!

Chocolate Chip Cookies

To make these yummy, chewy chocolate chip cookies, you will need the following:

Ingredients

• 2 1/4 C. All purpose flour
• 1 TSP Baking Soda
• 1 TSP Salt
• 2 Sticks of butter or 1 C. Butter softened or room temperature
• 1 TSP Vanilla Extract
• 3/4 C. Sugar
• 3/4 C. Light Brown Sugar
• 2 Eggs
• 1 Pkg Chocolate Chips (any brand) 

Preheat oven to 350 degrees.  In a medium bowl combine flour, baking soda, and salt, set aside.  In another bowl add sugar, brown sugar, vanilla extract, and butter, beat until creamy.  Add one egg, and beat until smooth.  Add another egg and beat until smooth.  Slowly add flour mixture until all is combined and smooth.  Add chocolate chips and mix until well blended.

Drop by spoonfuls onto ungreased baking sheet, about 1 inch apart.  Place in oven and bake about 12 minutes or until golden brown.  Remove from baking sheet and place on wire rack to cool.  Enjoy!

Makes about 46 cookies or 3 dozen.