4 T. butter
3 T. flour
3 c. milk
4 1 oz. cans cream style corn
1 can eaglebrand milk
salt to taste
2 T. chopped red, green, or yellow pepper
2-3 c. chicken broth
1-2 20 oz. bags frozen shoepeg corn
Saute pepper in butter. Add all other ingredients. Simmer until ready to serve.
8 oz. cream cheese, softened
4 oz. can jalapeno relish*
Combine in blender until smooth. Refrigerate until chilled and ready to serve. *Found only at Ingles?
3/4 c. mayonnaise
1/2 c. buttermilk
1 t. Worcestershire sauce
2 T. red wine vinegar
1/8 t. pepper
3/4 c. sour cream
1 c. shredded extra sharp cheddar cheese
1/8 t. salt
dash of garlic powder
Combine all ingredients in blender. Cover. Whirl until smooth. Serve as a dip for raw vegetables or in baked potatoes. Makes 2 c.
1/2 c. red wine vinegar
2 T. lemon or lime juice
1/4 t. groung pepper
3/4 c. olive oil
1/4 c. prepared dijon mustard
1/4 t. salt
2 T. sugar, optional
Combine all ingredients, except oil, in blender until smooth, stopping once to scrape down sides. Add oil in a slow steady stream while blender is running. Yields 1 1/2 c.
1 pkg dry ranch dressing
8 oz. cream cheese, softened
1 can chopped green chilies
green olives with pimentos to taste, chopped
flour tortillas
Combine all ingredients together and spread on tortilla. Roll up and place in plastic wrap. Refrigerate over night. Unroll, slice, and enjoy!
28-30 oz. can diced tomatoes
1 garlic clove, minced
1 can Rotel tomatoes, your choice
Jalapeno slices and juice
salt to taste
cilantro or parsley, chopped
Place all ingredients in blender, and mix well. Pour in serving container. Increase or decrease te amount of jalapeno depending on how hot you like it. Serve with chips or as a topping.
1 whole chicken, or 4-6 large chicken breasts
4-5 chicken bouillon cubes
1 2/3 c. Bisquick mix
2/3 c. water or milk
2 T. Worcestershire sauce
water to cover
Boil chicken in Dutch oven with water, cubes, and sauce for several hours. (chicken should fall off the bones) Remove from broth. Remove skin and bones. Break chicken into pieces. Return to pot. Combine Bisquick and milk or water (water makes the biscuits lighter and lower fat) Stir until soft dough forms. Drop by spoonfuls into boiling pot. Reduce heat. Cook, uncovered, for 10 minutes, then cover and cook an additional 10 minutes.
**I have also cooked the chicken in a crockpot on low all day (with the other ingredients, except the dumplings), then after 6 hours broke up the chicken, leaving it still in the crockpot. Combine the dumpling mixture and drop on top of the broth, changed the temperature to high and cooked, covered, an additional 20 minutes. Be sure to break open a dumpling before serving to make sure they are done.
Yummy!
1 lb. chicken breasts or tenderloins, cut into bite size pieces
4 T. oil
1 t. fresh ginger, or 1 T. ground ginger
2 cloves garlic, minced, or 3 t. minced garlic (I use spice world), or 1 t. garlic powder
4 green onions, chopped, optional
1/2 c. cashews
1/2 c. orange sauce
1 (13 oz.) jar orange marmalade, I used sugar free
3 c. cooked rice, I used Jasmine rice
Place oil in skillet. Add ginger and garlic. Heat for 1 minute. Add chicken and saute until halfway cooked. Add onions. Cook until chicken is done. Pour in orange sauce & orange marmalade. Mix well and cook until sauce is thickened. Add cashews just before serving. Serve over rice and with eggrolls (I used frozen).
1st picture: chicken cooking; 2nd picture: chicken and sauce with cashews added; 3rd picture: orange cashew chicken over rice and ready to eat.
3 lbs. yellow potatoes (I used baby Dutch potatoes with the peelings left on), cut into 1" chunks
1 can broth, your choice, I used beef
assorted toppings
Place liner in crockpot. Place potatoes in bottom. Pour broth over top. Cook on low 6-8 hours, or on high for 4 hours. When the potatoes are done, remove from broth and mash with potato masher or electric mixer. Add milk to make creamy. *Adding HOT milk will make them creamier. Place in casserole dish to serve. Serve with butter, sour cream, chopped bacon, shredded cheese, scallions, salt, pepper, etc...
1st picture: chopped potatoes starting to cook; 2nd picture: chopped potatoes are done cooking; 3rd picture: ready to serve.
2 c. SR flour
1 1/4 c. heavy whipping cream*
Preheat oven to 450. Stir ingredients together until blended. It will be sticky. Dump out onto floured surface. Sprinkle flour on top. Pat out with fingers. Do not use rolling pin. Fold each side up to the top, gently pressing down to half. Do this twice. This adds air which makes them flakier. Pat to desired thickness. Cut with desired cutter. (I used a drinking glass.) Mix scraps to form more biscuits. (Makes 6-10 biscuits depending on thickness and size.) Place in a sprayed 8" cake pan with sides touching. This helps them rise. Butter tops if desired. Bake 15-20 minutes until golden brown. Serve hot! Yummy!
*I bought a 16oz container. After the 1 1/4 c. were used for the first batch, there was still 3/4 c. left in carton. I mixed it with 1 c. flour to use up the rest of the whipping cream and followed the same directions.
1st picture: remember when pans looked like this? (the first time I made these was at my mother-in-laws house. This was the only cake pan I could find) 2nd picture: patted out; 3rd picture: thick biscuits in pan with buttered tops; 4th picture: hot and ready to eat; 5th picture: thinner biscuits ready, they were not buttered before baking.
