I recently attended a graduation party for my friend's daughter. Someone brought this dip and it was a huge hit. Lucy said that of all the food served, this was the recipe that everyone asked for. I carried it to a luncheon yesterday and it went fast!!! A friend even asked if she could lick the spoon! Enjoy!
Buffalo Wing Dip
2 large cans of white meat chicken
2 - 8 oz. packs of cream cheese - softened
1 cup ranch dressing
3/4 cup of buffalo wing sauce
1 1/2 cup shredded cheddar cheese
Drain chicken and break it up. Beat the cream cheese, add dressing and wing sauce. Stir in the chicken and cheddar cheese. Pour in greased 9/13 pan or casserole dish. Bake 400 until bubbly. Serve with tortilla chips.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, June 17, 2011
Monday, December 13, 2010
Sesame Christmas Cookies
I probably got this recipe 20 years ago and it's been a favorite cookie recipe of mine ever since. This is one of those recipes that doesn't require a lot of ingredients, is fast and easy to make, looks pretty and is "melt in your mouth" yummy!
Sesame Christmas Cookies
1 cup margarine
1/4 cup sugar
1 teaspoon almond extract
½ teaspoon salt
2 cups all purpose flour
sesame seeds
strawberry or raspberry preserves (I prefer raspberry)
Cream together the first five ingredients. Shape into small balls and roll in sesame seeds. Place on ungreased cookie sheet. Make thumb print in center of balls and fill with strawberry preserves. Bake 400 for 10-12 minutes. My oven bakes slow and takes about 17 minutes.
Sesame Christmas Cookies
1 cup margarine
1/4 cup sugar
1 teaspoon almond extract
½ teaspoon salt
2 cups all purpose flour
sesame seeds
strawberry or raspberry preserves (I prefer raspberry)
Cream together the first five ingredients. Shape into small balls and roll in sesame seeds. Place on ungreased cookie sheet. Make thumb print in center of balls and fill with strawberry preserves. Bake 400 for 10-12 minutes. My oven bakes slow and takes about 17 minutes.
Thursday, September 9, 2010
Oh my goodness, what goodness!!!
I just tried this recipe tonight and they have to be the lightest, fluffiest, most melt-in-your-mouth biscuits ever, bar none! And, they’re super easy to make, which makes them my kind of recipe!
Whipped Cream Biscuits
2 cups cake flour
1 ½ tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cup heavy cream
Preheat oven to 425. Sift the flour, sugar, baking powder and salt together. Beat the cream just until it holds soft peaks. Make a well in the middle of the dry mixture and add the whipped cream. Stir briskly with a wooden spoon, just until the dough pulls together in a uniform, shaggy mass.
Turn the dough onto a floured work surface. Knead 4 or 5 times, then pat into thickness 3/4 inch. Using a small biscuit or circle, cut into rounds and place on ungreased baking sheet, leaving a little space between them. Reroll and cut any scraps. Bake until light golden, about 15 to 16 minutes. Transfer to wire rack and serve.
Whipped Cream Biscuits
2 cups cake flour
1 ½ tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cup heavy cream
Preheat oven to 425. Sift the flour, sugar, baking powder and salt together. Beat the cream just until it holds soft peaks. Make a well in the middle of the dry mixture and add the whipped cream. Stir briskly with a wooden spoon, just until the dough pulls together in a uniform, shaggy mass.
Turn the dough onto a floured work surface. Knead 4 or 5 times, then pat into thickness 3/4 inch. Using a small biscuit or circle, cut into rounds and place on ungreased baking sheet, leaving a little space between them. Reroll and cut any scraps. Bake until light golden, about 15 to 16 minutes. Transfer to wire rack and serve.
Wednesday, March 31, 2010
“Out of This World” Chocolate Chip Oatmeal Cookies
This recipe makes the best Chocolate Chip Oatmeal Cookies ever, bar none!
1 1/2 cups all purpose flour
1 tsp. Baking Soda
1 tsp. Salt
1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 Tbsp. water
1 tsp. Vanilla
2 eggs
2 cups (quick cooking) oatmeal
12 oz. chocolate chips
1 cup pecans
Sift together flour, soda, and salt in bowl. Set aside. Blend Crisco, sugars, water and vanilla in another bowl. Beat in eggs, one at a time. Add this to the flour mixture. Blend well. Stir in chips, oatmeal and pecans. Spoon on ungreased cookie sheet. Bake 325-350 degrees for 10-12 minutes
1 1/2 cups all purpose flour
1 tsp. Baking Soda
1 tsp. Salt
1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 Tbsp. water
1 tsp. Vanilla
2 eggs
2 cups (quick cooking) oatmeal
12 oz. chocolate chips
1 cup pecans
Sift together flour, soda, and salt in bowl. Set aside. Blend Crisco, sugars, water and vanilla in another bowl. Beat in eggs, one at a time. Add this to the flour mixture. Blend well. Stir in chips, oatmeal and pecans. Spoon on ungreased cookie sheet. Bake 325-350 degrees for 10-12 minutes
Tuesday, December 15, 2009
White Trash
This is one of my favorite Christmas recipes to make, and to eat. It's so super easy and one of those recipes that I just can't resist. Christmas just isn't Christmas without some "White Trash!"
White Trash
5 cups Cheerios
5 cups Corn Chex
1 cup mini pretzels, broken into pieces
1 can salted peanuts
½ of a large bag of plain M&M’s
1 24 oz. package vanilla flavored almond bark
1 Tbsp. vegetable oil
Combine cereals, pretzels and nuts in bowl. Melt almond bark with oil in microwave until melted, stirring occasionally. Pour over mixture. Add in M&M’s. Pour onto wax paper. Let cool. Break into pieces.
White Trash
5 cups Cheerios
5 cups Corn Chex
1 cup mini pretzels, broken into pieces
1 can salted peanuts
½ of a large bag of plain M&M’s
1 24 oz. package vanilla flavored almond bark
1 Tbsp. vegetable oil
Combine cereals, pretzels and nuts in bowl. Melt almond bark with oil in microwave until melted, stirring occasionally. Pour over mixture. Add in M&M’s. Pour onto wax paper. Let cool. Break into pieces.
Thursday, October 8, 2009
Breakfast Cheesecake
This is my number one most requested recipe. I've yet to take it somewhere that someone hasn't asked for the recipe. It's simple, quick and delicious. Enjoy!
Breakfast Cheesecake
2 (8 ounce) cans Crescent Roll Dough
2 (8 ounce) packages cream cheese - softened
1 1/2 cup sugar - divided
1 large egg - separated
1 teaspoon vanilla
½ cup chopped nuts
Spread one can of Crescent Roll dough in bottom of 13"x9" pan, pressing perforations together to seal. Combine the cream cheese, one cup of sugar., egg yolk and vanilla. Spread on top of dough. Place second can of Crescent Roll dough on top of cream cheese mixture. Beat egg white until foamy and brush on top of dough. Mix remaining sugar and nuts and sprinkle on top. Bake at 350 degrees for 30 minutes. Refrigerate until cold, then serve.
Breakfast Cheesecake
2 (8 ounce) cans Crescent Roll Dough
2 (8 ounce) packages cream cheese - softened
1 1/2 cup sugar - divided
1 large egg - separated
1 teaspoon vanilla
½ cup chopped nuts
Spread one can of Crescent Roll dough in bottom of 13"x9" pan, pressing perforations together to seal. Combine the cream cheese, one cup of sugar., egg yolk and vanilla. Spread on top of dough. Place second can of Crescent Roll dough on top of cream cheese mixture. Beat egg white until foamy and brush on top of dough. Mix remaining sugar and nuts and sprinkle on top. Bake at 350 degrees for 30 minutes. Refrigerate until cold, then serve.
Tuesday, September 29, 2009
Sourdough Bread Recipe - Yummy!
My adventure with baking bread started 24 years ago, shortly after Chance was born. My cousin gave me some bread starter and the recipe to go with it. I always said that Sherry’s bread had to be the easiest bread you could make. If I could keep the “starter” going and bake bread with a colicky baby and three older kids in the house, anybody could. I baked the bread for several years, grew tired of baking it and let my starter die.
I always managed to find someone willing to share their starter with me and baked bread off and on through the years. Two years ago I thought it’d be fun to bake the bread again, only I couldn’t find anyone with the starter. I experimented with several starter recipes, trying diligently to get one going with no success. Last summer a friend happened upon a starter recipe that I had never tried, along with the bread recipe in a craft magazine. Since the bread recipe was the same as the one I used to make, I gave the starter recipe a try and it worked! I was thrilled knowing if I lost my starter or decided to stop baking for a while, I could always get it going again.
Since then I have given “starters” to several of the young mothers at church. They’ve all been impressed over the ease of the recipe and are now making “bread” memories with their little ones. For anyone interested in baking bread, this is the perfect recipe. All the steps are done according to when you have time to do them. Even if you’re new at kneading dough, this recipe is very forgiving and will be a perfect beginner’s recipe for you. Very little kneading is required, making it that much easier.
The recipe might seem a little overwhelming, but once you read through it and make your first batch, you’ll be pleasantly surprised how easy and fun it is to make. Each batch of dough makes three loaves of bread and can be used for anything that you use store-bought bread for. We’ve enjoyed French toast, cinnamon toast, grilled cheese, garlic toast, buttered bread with jelly, PB&J and barbecued chicken sandwiches made with the bread. A friend made a bread bowl with hers and filled it with a thick cheddar potato soup.
To begin the process, you’ll need to get a “starter” going. I learned that the secret to success with your starter is to feed it three times before making bread. You’ll need to pour any starter in excess of 1 and 1/4 to 1 and 1/3 cup off the first three times.
Important notes before starting:
*Other than the bread pans you use to bake in, don’t use any metal spoons or containers with the recipe.
*Bread flour can be found in the flour section of your grocery store.
*To make wheat bread, use 1 cup of whole wheat flour and 5 cups of bread flour.
*Shiny aluminum bread pans bake up best. I found mine at a Dollar Tree!
Starter Recipe
3 packages of active dry yeast
1 cup warm water (105-115 degrees Fahrenheit)
Mix the yeast and the warm water in a small bowl. Put into a plastic container, seal and refrigerate for 3 to 5 days.
Starter Feed
3/4 cup sugar
3 Tbsp. instant potatoes
1 cup warm water -105-115 degrees Fahrenheit
Combine the sugar, potatoes and water in a small bowl. Stir and add to the starter. Put in a container with a hole in the lid so it can breathe. (I use a plastic pitcher with the lid popped up and cover it with cheesecloth.) Let stand at room temperature 8-12 hours. The mixture will be bubbly. Stir the starter and take out one cup to make the bread . Refrigerate the remaining starter. Feed again after 3 -5 days. If not making bread after feeding the starter, throw away 1 cup to avoid depleting the starter.
Sour Dough Bread
Simply put - Dump in large plastic bowl:
6 cups Bread Flour
1/4 cup sugar
1 Tablespoon salt
Stir and form a well in the center. Pour in:
1 cup starter
½ cup corn oil
1 ½ cup warm water
Mix with hands until well blended. Place in large greased plastic bowl. Spray top of dough with Pam. Cover with wax paper or freezer wrap and a clean dish towel. Let sit all day or all night, (8-12 hours) depending on when you started the process.
Have three greased loaf pans ready. Place dough on floured surface. Knead a few times and divide into thirds. Knead each piece 6-8 times or until smooth. Place in greased loaf pans, spray with Pam, and cover with wax paper or freezer wrap and dish towel. Let sit until ready to bake, 5-6 hours or all day or all night. I prefer at least 8 hours for mine. The longer it sits, the higher your loaves. Bake 350 degrees for 22-30 minutes, until golden brown.
Cinnamon Rolls - Yummy!
Instead of dividing the dough in thirds for bread loaves, divide it in half to make cinnamon rolls.
Melt 1/3 cup margarine and ½ cup brown sugar in microwave until butter is melted. Pour in a 13x9 inch pan. Sprinkle chopped pecans as desired, over mixture. Repeat with a second pan. Set both pans aside.
Knead each half of dough a few times and roll it into a rectangle shape about ½ inch thick. Sprinkle with cinnamon and sugar. Roll up jelly roll fashion from the long side. Cut roll into 12 even portions. A simple way to do this is to take unflavored dental floss, put it under the dough, pull it up over the top, criss cross the two pices and pull until it slices through the dough. Place the rolls in the pecan mixture. Repeat for second pan. Cover lightly and let rise 6-12 hours. Bake 350 degrees for 30 minutes.
If desired, you can glaze with Icing:
1/3 cup margarine
1 tsp. vanilla extract
4 cups confectioners sugar
½ cup milk
Cream the margarine with vanilla. Gradually add the confectioner’s sugar and milk. Stir until smooth. Drizzle over warm cinnamon rolls.
I always managed to find someone willing to share their starter with me and baked bread off and on through the years. Two years ago I thought it’d be fun to bake the bread again, only I couldn’t find anyone with the starter. I experimented with several starter recipes, trying diligently to get one going with no success. Last summer a friend happened upon a starter recipe that I had never tried, along with the bread recipe in a craft magazine. Since the bread recipe was the same as the one I used to make, I gave the starter recipe a try and it worked! I was thrilled knowing if I lost my starter or decided to stop baking for a while, I could always get it going again.
Since then I have given “starters” to several of the young mothers at church. They’ve all been impressed over the ease of the recipe and are now making “bread” memories with their little ones. For anyone interested in baking bread, this is the perfect recipe. All the steps are done according to when you have time to do them. Even if you’re new at kneading dough, this recipe is very forgiving and will be a perfect beginner’s recipe for you. Very little kneading is required, making it that much easier.
The recipe might seem a little overwhelming, but once you read through it and make your first batch, you’ll be pleasantly surprised how easy and fun it is to make. Each batch of dough makes three loaves of bread and can be used for anything that you use store-bought bread for. We’ve enjoyed French toast, cinnamon toast, grilled cheese, garlic toast, buttered bread with jelly, PB&J and barbecued chicken sandwiches made with the bread. A friend made a bread bowl with hers and filled it with a thick cheddar potato soup.
To begin the process, you’ll need to get a “starter” going. I learned that the secret to success with your starter is to feed it three times before making bread. You’ll need to pour any starter in excess of 1 and 1/4 to 1 and 1/3 cup off the first three times.
Important notes before starting:
*Other than the bread pans you use to bake in, don’t use any metal spoons or containers with the recipe.
*Bread flour can be found in the flour section of your grocery store.
*To make wheat bread, use 1 cup of whole wheat flour and 5 cups of bread flour.
*Shiny aluminum bread pans bake up best. I found mine at a Dollar Tree!
Starter Recipe
3 packages of active dry yeast
1 cup warm water (105-115 degrees Fahrenheit)
Mix the yeast and the warm water in a small bowl. Put into a plastic container, seal and refrigerate for 3 to 5 days.
Starter Feed
3/4 cup sugar
3 Tbsp. instant potatoes
1 cup warm water -105-115 degrees Fahrenheit
Combine the sugar, potatoes and water in a small bowl. Stir and add to the starter. Put in a container with a hole in the lid so it can breathe. (I use a plastic pitcher with the lid popped up and cover it with cheesecloth.) Let stand at room temperature 8-12 hours. The mixture will be bubbly. Stir the starter and take out one cup to make the bread . Refrigerate the remaining starter. Feed again after 3 -5 days. If not making bread after feeding the starter, throw away 1 cup to avoid depleting the starter.
Sour Dough Bread
Simply put - Dump in large plastic bowl:
6 cups Bread Flour
1/4 cup sugar
1 Tablespoon salt
Stir and form a well in the center. Pour in:
1 cup starter
½ cup corn oil
1 ½ cup warm water
Mix with hands until well blended. Place in large greased plastic bowl. Spray top of dough with Pam. Cover with wax paper or freezer wrap and a clean dish towel. Let sit all day or all night, (8-12 hours) depending on when you started the process.
Have three greased loaf pans ready. Place dough on floured surface. Knead a few times and divide into thirds. Knead each piece 6-8 times or until smooth. Place in greased loaf pans, spray with Pam, and cover with wax paper or freezer wrap and dish towel. Let sit until ready to bake, 5-6 hours or all day or all night. I prefer at least 8 hours for mine. The longer it sits, the higher your loaves. Bake 350 degrees for 22-30 minutes, until golden brown.
Cinnamon Rolls - Yummy!
Instead of dividing the dough in thirds for bread loaves, divide it in half to make cinnamon rolls.
Melt 1/3 cup margarine and ½ cup brown sugar in microwave until butter is melted. Pour in a 13x9 inch pan. Sprinkle chopped pecans as desired, over mixture. Repeat with a second pan. Set both pans aside.
Knead each half of dough a few times and roll it into a rectangle shape about ½ inch thick. Sprinkle with cinnamon and sugar. Roll up jelly roll fashion from the long side. Cut roll into 12 even portions. A simple way to do this is to take unflavored dental floss, put it under the dough, pull it up over the top, criss cross the two pices and pull until it slices through the dough. Place the rolls in the pecan mixture. Repeat for second pan. Cover lightly and let rise 6-12 hours. Bake 350 degrees for 30 minutes.
If desired, you can glaze with Icing:
1/3 cup margarine
1 tsp. vanilla extract
4 cups confectioners sugar
½ cup milk
Cream the margarine with vanilla. Gradually add the confectioner’s sugar and milk. Stir until smooth. Drizzle over warm cinnamon rolls.
Tuesday, September 1, 2009
Yummy Recipes
We had a family dinner at my parent’s house on Saturday to celebrate Dad’s birthday. Thought I’d share a couple of the recipes I made on Saturday and the Chocolate Cherry Cake recipe I made for Mom’s birthday this past July. For Dad’s birthday I made a recipe that his mom, “Essie T” used to make. One of my favorite childhood memories is seeing this fruit salad on her counter when we went to visit. It was the bomb!
Granny Essie’s Fruit Salad
Combine the following:
2 small red apples, core and chop
1 can crushed pineapple in it’s own juice, drained
1 small jar Maraschino cherries, drained
1 small pack of miniature marshmallows
In top of double boiler, whisk together and cook until thickened:
2 eggs
2 Tbsp. vinegar
2 Tbsp. sugar
Cool and set aside.
Whip 8 oz. of whipping cream until stiff. Fold the egg mixture into the whipping cream and then coat the fruit salad mixture with it. I like to add 1 Tbsp. sugar to the salad. Chill an hour before serving.
I promise you won’t taste the vinegar/egg mixture in this recipe. The whipping cream tones it down and balances it out, making a delightful fluffy fruit salad.
Mexican Lasagna
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
2/3 cup water
1 package Taco Seasoning Packet
1 can black beans (drained)
1 can Mexi-corn (do not drain)
1 can Mexican diced tomatoes (I used Rotel - mild flavor)
1 can refried beans
3 cups cheese - I use a Mexican blend
6 (8 inch) flour tortillas
Brown the ground beef, green pepper and onion. Drain. Add the water and Taco Seasoning packet. Simmer for 2 minutes and add the black beans, Mexi-corn and diced tomatoes. Simmer for 10 minutes. Spray a 13x9 inch pan with Pam. Put 2 tortillas in bottom of a pan. Then spread ½ can refried beans on tortillas and top with ½ the beef mixture, then 1 cup cheese. Repeat layers. Top with 2 flour tortillas and 1 cup of cheese. Spray tin foil with Pam (to keep cheese from sticking) and cover casserole. Bake 350 degrees for 25-30 minutes.
This recipe fills a 9x13 pan to the top. It’s a delicious casserole that’s simple to make and feeds a lot of people.
Chocolate Cherry Cake
1 box Devils Food Cake Mix
1 can cherry pie filling
2 eggs
2 teaspoons of almond extract
1 cup granulated sugar
5 tablespoons butter
1/3 cup evaporated milk
6 ounces semi sweet chocolate chips
Preheat over to 350. In a large bowl, beat the cake mix, cherry pie filling, eggs and almond extract until blended. Pour in a greased 13x9 pan. Bake for 30 minutes. Ice cake while warm
Icing
Boil sugar, butter and evaporated milk for one minute. Stir in chocolate chips. Immediately pour over cake.
If you love chocolate covered cherries, you’ll love this cake! Try serving with vanilla ice cream. Yummy!
Granny Essie’s Fruit Salad
Combine the following:
2 small red apples, core and chop
1 can crushed pineapple in it’s own juice, drained
1 small jar Maraschino cherries, drained
1 small pack of miniature marshmallows
In top of double boiler, whisk together and cook until thickened:
2 eggs
2 Tbsp. vinegar
2 Tbsp. sugar
Cool and set aside.
Whip 8 oz. of whipping cream until stiff. Fold the egg mixture into the whipping cream and then coat the fruit salad mixture with it. I like to add 1 Tbsp. sugar to the salad. Chill an hour before serving.
I promise you won’t taste the vinegar/egg mixture in this recipe. The whipping cream tones it down and balances it out, making a delightful fluffy fruit salad.
Mexican Lasagna
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
2/3 cup water
1 package Taco Seasoning Packet
1 can black beans (drained)
1 can Mexi-corn (do not drain)
1 can Mexican diced tomatoes (I used Rotel - mild flavor)
1 can refried beans
3 cups cheese - I use a Mexican blend
6 (8 inch) flour tortillas
Brown the ground beef, green pepper and onion. Drain. Add the water and Taco Seasoning packet. Simmer for 2 minutes and add the black beans, Mexi-corn and diced tomatoes. Simmer for 10 minutes. Spray a 13x9 inch pan with Pam. Put 2 tortillas in bottom of a pan. Then spread ½ can refried beans on tortillas and top with ½ the beef mixture, then 1 cup cheese. Repeat layers. Top with 2 flour tortillas and 1 cup of cheese. Spray tin foil with Pam (to keep cheese from sticking) and cover casserole. Bake 350 degrees for 25-30 minutes.
This recipe fills a 9x13 pan to the top. It’s a delicious casserole that’s simple to make and feeds a lot of people.
Chocolate Cherry Cake
1 box Devils Food Cake Mix
1 can cherry pie filling
2 eggs
2 teaspoons of almond extract
1 cup granulated sugar
5 tablespoons butter
1/3 cup evaporated milk
6 ounces semi sweet chocolate chips
Preheat over to 350. In a large bowl, beat the cake mix, cherry pie filling, eggs and almond extract until blended. Pour in a greased 13x9 pan. Bake for 30 minutes. Ice cake while warm
Icing
Boil sugar, butter and evaporated milk for one minute. Stir in chocolate chips. Immediately pour over cake.
If you love chocolate covered cherries, you’ll love this cake! Try serving with vanilla ice cream. Yummy!
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