1) 1 can refried beans
2) 8 ounce container of sour cream
3) 16 ounce container medium salsa
4) An 8 ounce package shredded Mexican cheese mix (or shredded Jack cheese)
5) 4-5 plum tomatoes chopped
6) 6 ounce can sliced black olives
7) 5-6 scallions sliced thinly
Starting with #1 spread each layer in a shallow 9X9 pan. Chill for an hour, then serve with bowl of nacho chips
I’m making this for New Years Eve munchies!
Your own unbaked pie crust
1 large can (29-30 oz) of solid pack pumpkin
3/4 cup plus 2 tablespoons brown sugar
3/4 cup heavy cream
1/4 cup Brandy
5 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Preheat oven to 350* F. Mix well all pie filling ingredients. I used my kitchen aide mixer and really whipped it well. Pour entire amount into 10-inch pie shell. Set on baking sheet in the middle of the oven. Bake until the filling is set nicely on the edges but the center still trembles slightly, 50-60 minutes. Cool pie completely on wire rack, (filling will continue to set as it cools). Chill.
Serve with fresh whipped cream and enjoy! This really is delicious!!!
I’ve updated this recipe. Adding just slightly more splenda sugar blend than the original recipe calls for.
Continue reading “Splenda Chocolate Chip Cookies”
Chocolate Chip Cookies
Preheat oven 375 F
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
2 cups semi-sweet chocolate chips
In small bowl combine flour, baking soda and salt. Set aside.
In large bowl cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla and mix well.
Gradually add in flour mixture until well combined. Stir in chips.
Drop by well rounded teaspoons onto cookie sheet. Bake 10-12 minutes or until golden brown.
* 3/4 cup shortening
* 1-1/4 cups sugar, divided
* 1 egg
* 1/4 cup molasses
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves
In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Roll into 1 inch. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. (I always spray mine with Pam) Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.
1 cup shortening (I use crisco butter flavor)
1- 1/2 cups sugar
Creme with mixer thoroughly, then add
2 eggs, unbeaten
Sift together and stir in:
2- 3/4 cups flour
2 tsp. creme of tartar
1 tsp. baking soda
1/2 tsp. salt
Chill the dough for about 1 hour. Roll into balls about the size of walnuts and then roll in mixture of cinnamon and sugar.
Place 2 inches apart on cookie sheet, gently press each cookie to flatten (not oo much). Bake at 375 degree for about 10 minutes or golden but still soft.
Makes about 5 dozen 2 inch cookies
1-3/4 cups milk
1/2 cup Instant White Rice, uncooked
2 Tbsp. sugar ( or 1 tsp Splenda 1 tbsp Sugar)
2-3 Tbsp. raisins
1/4 tsp. salt
1/2 tsp. vanilla
COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.
BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)
REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 sm. onions
2 green peppers, cut in 1-inch squares
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.
SHISH KABOBS: Marinate beef squares in marinade for several hours or a couple of days. (the longer the better) To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process. I used my rotisserie grill and cooked for 24 minutes.
Poach 4 skinless chicken Breasts (2-3 pounds)
with 1/3 cup raisins
Cut the chicken into bite size chunks and cool
finely chop 1/3 cup onion & 1/3 cup celery
add to that 1/2- 3/4 tsp. Tarragon
add the chunks of chicken & raisins
add enough mayonnaise to make into a salad.
I’m putting both the regular recipe and the one I have altered for my diabetic Hubby on the page. The alterations for a diabetic muffin are the changes in ( ). So please don’t add both 1 cup lemon yogurt and 1 cup fat free lemon yogurt. It is just 1 cup of lemon yogurt. K?
1/2 cup oil
1 cup lemon yogurt (fat free lemon yogurt)
The grated rind from 1 lemon
2/3 cup sugar (1/2 cup Splenda Sugarblend)
2 cups flour
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 cup Blueberries
Beat eggs, oil, sugar and yogurt. Add lemon peel and mix well. Mix dry ingredients in separate bowl. Slowly add them to yogurt mixture. Then with a wooden spoon, gently fold in berries.
Spray muffin tin or tin with liners with Pam. Bake at 375 degrees (F) for 25-35 minutes or until lightly browned and done.
**Note** If blueberries are very big snip them in half.
Makes about a dozen.