Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions:
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)
Saturday, January 21, 2012
Cream Cheese-Bacon Crescents
Ingredients:
1 tub (8 oz) Philadelphia Chive & Onion Cream Cheese Spread3 slices bacon, cooked and crumbled
2 cans (8 ox each) refrigerated crescent dinner rolls
Shredded cheddar cheese
Preparation Instructions:
Heat oven to 375 degrees.
Mix cream cheese spread, bacon, and as much cheddar as you want until well blended.
Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.
Bake 12-15 min. or until golden brown.
Serve warm.
Hot Spinach Dip
Ingredients:
3 packages of cream cheese softened
1 frozen chopped spinach cooked and drained
1 package of knor or lipton dry vegetable soup mix
1 cup of mayo (give or take)
garlic powder according to your taste
1/2 stick of butter
Preparation Instructions:
Combine and heat through and then add a cup of mozz. cheese and stir throughout.
Fried Green Tomatoes
Get 4 bowls:
Bowl 1. milk
Bowl 2. flour, with salt & pepper to taste
Bowl 3. eggs, well beaten and thinned with a few Tbs. water (mostly egg, not mostly water)
Bowl 4. half breadcrumbs (we use Italian) and half grated parmesan
Measurements for the above ingredients are a complete mystery...it depends on how many tomatoes you want to fry. You will always have too much of something and not enough of something else. I think that is a law or something...
Choose tomatoes that are just starting to turn pink or orange (no green baseballs). Core and slice about 1/2 inch thick.
Assembly: each slice is dipped in each bowl in order (1,2,3,4). Coat thoroughly. Coated slices are placed on racks to "sit" for 15 minutes. Go sit down and read to the youngsters for 15 minutes.
Heat your canola oil in a frying pan to proper temp. [Sometimes I will add some olive oil to the canola if I'm feeling Mediterranean.] I am frugal, and rarely use more than an inch of oil. A bit of the coating dropped into the oil should sizzle right away, but not burn. Fill the bottom of your pan with a single layer of slices. Turn only once, when golden brown on the bottom. When the second side is also beautiful, remove to paper towel-lined platter. Finish frying all your slices.
These will burn your mouth if you don't let them cool a bit. They are great hot, warm, or at room temp. I have kept them warm in the oven at 175 degrees, but not recommended for more than 5-10 minutes. They are yuck if refrigerator-cold or leftover. Plan accordingly. I hope you love them
Bowl 1. milk
Bowl 2. flour, with salt & pepper to taste
Bowl 3. eggs, well beaten and thinned with a few Tbs. water (mostly egg, not mostly water)
Bowl 4. half breadcrumbs (we use Italian) and half grated parmesan
Measurements for the above ingredients are a complete mystery...it depends on how many tomatoes you want to fry. You will always have too much of something and not enough of something else. I think that is a law or something...
Choose tomatoes that are just starting to turn pink or orange (no green baseballs). Core and slice about 1/2 inch thick.
Assembly: each slice is dipped in each bowl in order (1,2,3,4). Coat thoroughly. Coated slices are placed on racks to "sit" for 15 minutes. Go sit down and read to the youngsters for 15 minutes.
Heat your canola oil in a frying pan to proper temp. [Sometimes I will add some olive oil to the canola if I'm feeling Mediterranean.] I am frugal, and rarely use more than an inch of oil. A bit of the coating dropped into the oil should sizzle right away, but not burn. Fill the bottom of your pan with a single layer of slices. Turn only once, when golden brown on the bottom. When the second side is also beautiful, remove to paper towel-lined platter. Finish frying all your slices.
These will burn your mouth if you don't let them cool a bit. They are great hot, warm, or at room temp. I have kept them warm in the oven at 175 degrees, but not recommended for more than 5-10 minutes. They are yuck if refrigerator-cold or leftover. Plan accordingly. I hope you love them
Homemade Butterfingers
Ingredients:
1 lb. candy corn
16oz jar creamy peanut butter
16oz pkg. chocolate candy coating
Preparation Instructions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
Saturday, November 12, 2011
Bacon, Double-Cheese & Onion-Stuffed Burgers
Ingredients:
4 slices Bacon
1 onion
1/2 cup Shredded Cheddar Cheese
1 lb. ground beef
4 cheese Singles
4 hamburger buns
Preparation Instructions:
HEAT grill to medium-high heat.
COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.
4 slices Bacon
1 onion
1/2 cup Shredded Cheddar Cheese
1 lb. ground beef
4 cheese Singles
4 hamburger buns
Preparation Instructions:
HEAT grill to medium-high heat.
COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.
Caramel Popcorn
Ingredients:
1 cup brown sugar
½ cup margarine
1/4 cup white corn syrup
½ tsp. salt
½ tsp. baking soda
Preparation Instructions:
Put brown sugar, margarine, corn syrup and salt into a microwave safe bowl. Microwave on high for 2 minutes.
Stir. Microwave 2 more minutes. Stir in baking soda. Put already made popcorn in a big, brown paper bag, and pour the caramel over it. Shake to distribute throughout popcorn. Microwave bag for 1 ½ minutes. Shaking every 30 seconds. Shake and pour out onto cooking sheet to cool.
Eat up and enjoy!
1 cup brown sugar
½ cup margarine
1/4 cup white corn syrup
½ tsp. salt
½ tsp. baking soda
Preparation Instructions:
Put brown sugar, margarine, corn syrup and salt into a microwave safe bowl. Microwave on high for 2 minutes.
Stir. Microwave 2 more minutes. Stir in baking soda. Put already made popcorn in a big, brown paper bag, and pour the caramel over it. Shake to distribute throughout popcorn. Microwave bag for 1 ½ minutes. Shaking every 30 seconds. Shake and pour out onto cooking sheet to cool.
Eat up and enjoy!
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