Feta Ranch Dip
16 oz. Ranch dip from the sour cream section of the grocery store, I use Great Value
4 oz crumbled Feta Cheese, I use the low fat variety
1/4 tsp Oregano
Mix all ingredients together. Store in an airtight container in refrigerator overnight. Enjoy the next day with pita chips, sweet potato fries, or regular french fries.
Lee's Famous Pina Colada Muffins
1 box yellow cake mix
1 tsp. coconut extract
1 tsp. rum extract
1 cup chopped walnuts
1 cup flaked or shredded coconut
1 cup crushed pineapple with about 1/2 of the juice
Prepare cake mix according to package directions in a large bowl. Add remaining ingredients. Mix one minute. Do not over-mix. Grease muffin tins or line with paper cups. Fill each 3/4 full with batter. Bake at 350 degrees for 15-20 minutes, until golden. Makes about 36 muffins.
Pecan Muffins
I cup packed brown sugar 2/3 cup butter (no substitutions), melted
1 cup chopped pecans 1 tsp. vanilla
2 eggs 1 tsp. butternut flavoring (or vanilla, butter,
½ cup all purpose flour and nut flavoring)
Combine sugar, four, and pecans; set aside. Combine butter and eggs; beat until smooth. Stir in flour and vanilla just until moistened. Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 18 minutes or until done. Remove immediately to cool on wire rack. Makes 1 dozen regular-sized muffins.
German Chocolate Bars
2/3 cup or 10 2/3 tsp. margarine or butter, softened
1 pkg. German Chocolate Cake mix
1 pkg. (6 oz.) semi-sweet chocolate chips
1 tub Coconut Pecan Frosting (ready to spread)
¼ cup milk
Heat oven to 350 degrees. Lightly grease 13x9x2 inch rectangular pan. Cut margarine into cake mix in medium bowl using pastry blender or fork. Press half of the mixture (2 ½ cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. Bake 25-35 minutes or until cake portion is slightly dry to the touch; cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Cover and refrigerate any remaining bars. 48 bars.
Lumpia
2 lbs ground beef
2 lbs ground pork
1 large onion, chopped
12 cloves garlic, pressed
1 lb carrots, julienned
2 cans French style green beans, drained
2 cans bean sprouts, drained
¼ cup maggi seasoning
1 bag bean thread noodles
4 pkgs lumpia wrappers (30 per pkg)
Cook ground meats, onions, carrots, and garlic until meat is cooked through and carrots are soft. Add green beans, bean sprouts and maggi. Heat throughout. Let bean thread noodles soak and boiling hot water until tender. Drain, cut, and add to remaining ingredients. Mix all ingredients thoroughly. Drain mixture in colander. Let set for 15 minutes or until all liquid is drained.
Put one large spoonful of mixture in corner of wrapper . Cover with corner, roll it once, fold in sides and continue rolling. Seal opposite corner by wetting with water. Fry in hot oil until slightly browned on each side.
Pork Chop Casserole
4 large bone-in pork chops
2 cans cream of mushroom soup
1/2 to 3/4 cup milk
1 large vidalia onion, sliced thin
6 -8 potatoes peeled and sliced thin
Salt and Pepper
Garlic Salt
Seasoned Salt
Onion Powder
Fry pork chops in non-stick skillet until lightly browned on both sides. Season on each side with the salt and pepper, garlic salt, seasoned salt and onion powder. While pork chops are frying, peel and slice potatoes. Place a thin layer of 9 x 13 pan sprayed with non-stick cooking spray. Once pork chops are finished browning add them on top of the thin potato layer. Next, add a layer the sliced onion. Next, add remaining pototoes. Mix the Cream of Mushroom, milk and salt and pepper. Pour over casserole. Bake covered in aluminum foil at 375 degrees for about 1 hour. If your potatoes are not thin, it will take longer to bake, so plan accordingly.
Tropical Dump Cake adapted from Southern Living Magazine
Makes 8-10 servings Prep: 10 minutes Bake: 50 min.
2 (20 oz) cans crushed pineapple
1 (18.25 oz) pkg white cake mix
1/2 cup butter or margarine, cut up
2 cups pecans, roughly chopped
Ice cream or whipped topping
Drain 1 can of pineapple, and spread all of the pinapple in bottom of a lightly greased 13 x9 inch pan. Sprinkle cake mix over fruit. Dot evenly with butter; sprinkle with pecans. Bake at 350 degreees for 45 to 50 minutes or until golden and bubly. Serve the ice cream.
Maraschino Cherry Bars
Crust:
2 cups flour, 1/3 cup white sugar, 3/4 cup softened butter
Combine flour, sugar, and butter, cutting together using a pastry blender until mixture resembers coarse crumbs. Pat into a 17 12 by 11 1/2 bar pan lightly sprayed with non-stick cooking spray. Bake at 350 degrees for 10-12 minutes.
Filling/Topping:
2 eggs slightly beaten
1 cup sugar
1/4 cup flour
1/2 cup chopped pecans
1/2 cup sweetened, flaked coconut
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 to 3/4 cup marachino cherries, drained and chopped
Mix filling ingredients well and spread evenly over warm crust. Bake at 350 degree for 15-20 minutes. When cool, cut into 1-inch squares. Store in airtight container in the refrigerator.
Makes 3-4 dozen bars.
Easy Shredded Beef over Rice
1 (4 lb.) boneless top chuck roast
2 tsp. fajita seasoning
2 TBSP Vegetable Oil
2 (14.5 oz) cans Mexican-style Stewed Tomatoes
2 cups water
4 cups hot cooked rice
2 TBSP chopped fresh parsley
Rub both sides of roast evenly with fajita seasoning. Cook roast in hot oil in a large dutch oven over medium-high heat for 5 minutes or until browned on all sides. Combine stewed tomatoes and 2 cups water; pour over roast in dutch oven. Cover, reduce heat to low, and cook 4 hours or until roast is tender. Remove roast, and shred using 2 forks. Skim fat from tomato liquid in dutch oven and discard. Stir shredded beef in tomato liquid. Combine rice and parsley. Serve beef mixture over rice. Steamed whole green beans make a great accompaniment to this dish.
Pork Chop Casserole
4 large bone-in pork chops
2 cans cream of mushroom soup
1/2 to 3/4 cup milk
1 large vidalia onion, sliced thin
6 -8 potatoes peeled and sliced thin
Salt and Pepper
Garlic Salt
Seasoned Salt
Onion Powder
Fry pork chops in non-stick skillet until lightly browned on both sides. Season on each side with the salt and pepper, garlic salt, seasoned salt and onion powder. While pork chops are frying, peel and slice potatoes. Place a thin layer of 9 x 13 pan sprayed with non-stick cooking spray. Once pork chops are finished browning add them on top of the thin potato layer. Next, add a layer the sliced onion. Next, add remaining pototoes. Mix the Cream of Mushroom, milk and salt and pepper. Pour over casserole. Bake covered in aluminum foil at 375 degrees for about 1 hour. If your potatoes are not thin, it will take longer to bake, so plan accordingly.
Tropical Dump Cake adapted from Southern Living Magazine
Makes 8-10 servings Prep: 10 minutes Bake: 50 min.
2 (20 oz) cans crushed pineapple
1 (18.25 oz) pkg white cake mix
1/2 cup butter or margarine, cut up
2 cups pecans, roughly chopped
Ice cream or whipped topping
Drain 1 can of pineapple, and spread all of the pinapple in bottom of a lightly greased 13 x9 inch pan. Sprinkle cake mix over fruit. Dot evenly with butter; sprinkle with pecans. Bake at 350 degreees for 45 to 50 minutes or until golden and bubly. Serve the ice cream.
Maraschino Cherry Bars
Crust:
2 cups flour, 1/3 cup white sugar, 3/4 cup softened butter
Combine flour, sugar, and butter, cutting together using a pastry blender until mixture resembers coarse crumbs. Pat into a 17 12 by 11 1/2 bar pan lightly sprayed with non-stick cooking spray. Bake at 350 degrees for 10-12 minutes.
Filling/Topping:
2 eggs slightly beaten
1 cup sugar
1/4 cup flour
1/2 cup chopped pecans
1/2 cup sweetened, flaked coconut
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 to 3/4 cup marachino cherries, drained and chopped
Mix filling ingredients well and spread evenly over warm crust. Bake at 350 degree for 15-20 minutes. When cool, cut into 1-inch squares. Store in airtight container in the refrigerator.
Makes 3-4 dozen bars.
Easy Shredded Beef over Rice
1 (4 lb.) boneless top chuck roast
2 tsp. fajita seasoning
2 TBSP Vegetable Oil
2 (14.5 oz) cans Mexican-style Stewed Tomatoes
2 cups water
4 cups hot cooked rice
2 TBSP chopped fresh parsley
Rub both sides of roast evenly with fajita seasoning. Cook roast in hot oil in a large dutch oven over medium-high heat for 5 minutes or until browned on all sides. Combine stewed tomatoes and 2 cups water; pour over roast in dutch oven. Cover, reduce heat to low, and cook 4 hours or until roast is tender. Remove roast, and shred using 2 forks. Skim fat from tomato liquid in dutch oven and discard. Stir shredded beef in tomato liquid. Combine rice and parsley. Serve beef mixture over rice. Steamed whole green beans make a great accompaniment to this dish.
