More Recipes

[judyb57]

Tamale Loaf

1 or 2 lbs. ground meat
1 can corn
1 can tomato sauce
1 chopped onion
1 bell pepper
1 slice butter
1 cup olive oil
1 cup chopped olives
3 tbsp. red pepper or chili

Cook all together 30 minutes. Stir occasionally. Add 3 beaten eggs, 1
cup milk, 2 cups yellow corn meal. Bake 1 1/2 hours or until corn meal
is well done.

 

[judyb57]

VALENTINE DAY STRAWBERRY CAKE

1 pkg white cake mix
1 small pkg strawberry Jell-O, dissolved in 1/2 cup boiling water
1/2 cup vegetable oil
4 eggs
1 10-oz bag frozen strawberries, sweetened
1 1 lb box confectioners sugar
1/2 stick butter, melted

Mix the cake mix, Jell-O, oil, eggs, and half the strawberries. Bake in
two heart-shaped cake pans as directed on the box. Mix the sugar,
butter, and the remaining strawberries. Frost cake when cool.

 

[judyb57]

COCONUT POUND CAKE

2&1/2 cups sugar
2 sticks butter
1/2 cup Crisco (shortening)
5 eggs
3 cups cake flour (I use all-purpose)
1 cup milk
1 tsp baking powder
1 can, 3&1/2 ounces coconut
1 tsp coconut extract

Cream shortening, butter and sugar.
Add eggs one at a time, beating well after each addition.
Add flavoring.
Sift flour, then sift again with baking powder.
Add flour and milk alternately to butter/sugar mixture, beating well
after each addition.
Fold in coconut last.
Pour into large, well-greased tube pan.
Bake at 325 degrees for 1&1/2 hours.

 

[judyb57]

TRAILBLAZER CHOCOLATE CHIP COOKIES


1 c. butter, softened (do not substitute)
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla (optional)
1 1/4 c. flour
1 c. whole wheat flour
1 t. baking soda
1 c. milk chocolate chips
1 c. semi-sweet chocolate chunks
1 c. coarsely chopped pecans (toasted would be good)
1 c. Ocean Spray Craisins (dried cranberries)
1 c. flaked coconut (optional)



Preheat oven to 375F degrees. Mix together softened butter and sugars.
Stir in eggs and vanilla. Mix flours and soda together in a separate
bowl, then add to wet ingredients and mix well. Stir in chocolates,
pecans, craisins, and coconut. Scoop large spoonfuls (formed lightly
into balls) onto a baking stone. Bake just until golden brown on top
(10-12 minutes), then remove from oven and leave on stone for 2-3
additional minutes to finish setting (will still be slightly moist in
center). Remove cookies from the baking stone and place on cooling
racks. Seal cookies in a ziploc bag or an airtight container as soon as
they cool to keep them moist and chewy.

 

[judyb57]

Chocolate Cream Cheese Cupcakes


1 (18.25-ounce) package Swiss chocolate cake mix
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 large egg
1 cup (6 ounces) semisweet chocolate morsels

Prepare cake mix according to package directions. Spoon batter into
paper-lined muffin pans, filling two-thirds full.

Beat cream cheese and sugar at medium speed with an electric mixer until
fluffy. Add egg, beating well; stir in chocolate morsels. Spoon 1
heaping teaspoon cream cheese mixture into center of batter.

Bake at 350F for 25 minutes. Remove from pans, and cool on wire racks.
Store in refrigerator. Makes 2 1/2 dozen cupcakes.

 

[judyb57]

Mini Tacos

Ingredients:

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or picante sauce
3 Tablespoons salsa
1 cup shredded cheese
sour cream
olives
guacamole


Directions:

1. Cook hamburger until browned.

2. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.

3. Simmer for 3-5 minutes.

4. Press wonton wrappers into mini muffin cups.

5. Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.

6. Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.

7. Serve with extra salsa, sour cream, olives and guacamole if desired. Serves 12.