Garden Bean Salad

Garden Bean Salad

1 can (16 oz.) green beans
1 can (16 oz.) wax beans
2 cans (17 oz.) lima beans  (I substitute butter beans)
1 can (16 oz.) kidney beans  (I use dark kidney beans as they are less mushy and hold their shape better)
1 can (15-16 oz.) garbanzo beans (chick peas)
1 large green pepper, chopped
3 celery stalks, chopped
1 jar (2 oz.) slice pimentos, drained (I use the chopped pimentos which I think come in 4 oz. jars)
1 bunch green onions, sliced

2 cups vinegar
2 cups sugar (Splendar)
1/2 cup water
1 teaspoon salt

Drain all cans of beans.  Place in a large bowl.  Add green peppers, celery, pimento and green onions.  Set aside.

Bring remaining ingredients to a boil in heavy sauce pans.  Boil 5 minutes.  Remove from heat and immediately pour over vegetables.  Refrigerate for several hours or overnight.

Makes 16 servings.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

1/4 cup butter, softened
8 oz. cream cheese, softened
3 oz. (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioner's sugar
1/3 cup half & half
1 teaspoon vanilla

Cream together butter and cream cheese.  Add melted chocolate, salt and softened confectioner's sugar, half & half and vanilla.

Beat until smooth and spreadable.

Double Chocolate Pound Cake

Double Chocolate Pound Cake

2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
1/2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup mini semisweet chocolate chips

Preheat oven to 325* F.  Grease and flour or use pan spray with flour to prepare pan.  In small bowl, dissolve instant coffee in water;  stir in cocoa powder and mix well.  Set aside to cool.

Stir together flour, baking soda, baking powder and salt; set aside.  In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.  Beat in eggs, one at a time.  Add vanilla; mix well.  Combine cocoa mixture and sour cream.  Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.  Fold in chocolate chips.  Spoon 4 1/2 cups batter into top of large cupcake pan; spoon remaining batter into bottom of pan.

Bake 60 - 70 minutes or until toothpick inserted into center comes out clean.  Cool cake in pan on wire rack 15 minutes.  Turn cake onto wire rack to cool completely.  To assemble cupcake ice top of cake's bottom half.  Place top half of cake atop iced bottom half.  Decorate as desired.

Makes 10 -12 servings.

When using your favorite boxed cake mix please note that for a baked cake to fill the entire pan, fill pan with batter about 2/3 full (about 6 cups of batter, which will be more than a single box cake mix).

Frosting - Sarah's recipe

Sarah's favorite frosting recipe

1 pound confectioner's sugar
3 tablespoon milk
dash of salt
1/2 cup Crisco
1/2 cup butter
1/2 teaspoon vanilla


double for 2 layer cake (Pillsbury cake mix from a box)

Curried Snack Mix

Curried Snack Mix


3 tablespoons butter
2 tablespoons packed light brown sugar
1 1/2 teaspoons hot curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups rice cereal squares
1 cup walnut halves
1 cup dried cranberries

Melt butter in large skillet.  Add brown sugar, curry powder, salt and cumin; mix well.  Add cereal, walnuts and cranberries; stir to coat.  Transfer mixture to slow cooker.  Cover, cook on LOW 3 hours.  Remove cover; cook, uncovered 30 minutes.

Makes 16 servings.

Asian Barbecue Skewers

Asian Barbecue Skewers


2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 cup thinly sliced scallions
1 tablespoon toasted sesame seeds (optional)

Cut each thigh into 4 pieces about 1 1/2 inches thick.  Thread chicken onto 7 inch long skewers, folding thinner pieces, if necessary.  Place skewers into slow cooker, laying as flat as possible.

Combine soy sauce, brown sugar, oil and garlic in small bowl.  Reserve 1/3 cup sauce; set aside.  Pour remaining sauce over skewers.  Cover; cook on LOW 2 hours.  Turn skewers over and cook 1 hour longer.

Transfer skewers to serving platter.  Discard cooking liquid.  Spoon on reserved sauce and sprinkle with sliced scallions and sesame seed, if desired.

Makes 4 to 6 servings.

Hot Pizza Dip Recipe

                                  Hot Pizza Dip  Recipe

Ingredients

8 ounces cream cheese, softened
1 teaspoon dried Italian seasoning
4 ounces shredded mozzarella cheese
3 ounces grated Parmesan cheese
8 ounces marinara sauce
2 tablespoons sliced green onions
Sliced French bread for dipping

Preparation

1. Preheat oven to 350 degrees,
2. Combine cream cheese and Italian seasoning and spread on the bottom of an 8" x 8" square baking dish.
3. Sprinkle half of the mozzarella and Parmesan cheeses over the cream cheese mixture.
4. Spread marinara sauce over the mozzarella and Parmesan cheese layer.
5. Add remaining cheese mix on top and scatter the green onions.
6. Bake 15 to 18 minutes, or until bubbly.

Pepper-Jack Crescent Twists with Salsa-Ranch Dip

             
         
   

           Pepper-Jack Crescent Twists with Salsa-Ranch Dip


Dip
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup ranch dressing


Twists

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded pepper Jack cheese (4 oz)
2 tablespoons sesame seed

Preparation

1. In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
2. Heat oven to 375°F. Lightly grease cookie sheets. Unroll 1 can of dough into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough. Place dough over cheese; seal perforations. Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together.
3. Cut crosswise through both layers of dough into 12 strips. Place strips on cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
4. Bake 10 to 15 minutes or until golden brown. Serve warm with dip.

Pineapple Chicken Drumettes

3 lb. chicken drumettes

1 garlic clove

1 cup fresh or canned pineapple

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup honey

1/2 cup soy sauce

2 Tbsp. vegetable oil

 

Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 hours.

Wonton Poppers

1 8 oz. pkg. cream cheese, softened

1 cup Monterey jack cheese, shredded

4 oz. jalapeño peppers, seeded and diced finely

1 tsp. fresh minced garlic

3 green onions, diced

Black pepper

1 16 oz. package wonton wrappers

1 quart vegetable oil for frying

 

 

In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeño peppers, garlic and green onions. Mix well and season with a little black pepper. Fill the wonton wrappers with approximately 1 tbsp. cream cheese mixture. Fold wrappers into triangles then press with moistened fingers to seal or seal edges as desired.
In a large skillet, heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your favorite chili dipping sauce, ranch dressing or naked.

Cucumber Boats

                                    Cucumber Boats


2 Medium Tomatoes
2 Cucumbers
1 Tsp. Olive Oil
1 Tsp. Balsamic Vinegar
1/4 Tsp. Italian Seasoning
1.5 oz. Crumbles Feta Cheese

1. In a small bowl combine chopped tomatoes, oil, vinegar, oregano, salt and pepper.
2. Toss gently until well mixed.
3. Chill until time to serve (at least a few hours) Just before serving add Feta cheese to tomatoes and mix well.
4. Peel cucumbers and cut them in half lengthwise.
5. Using a melon ball or spoon, scoop out and discard the seeds.
6. Pile tomato mixture into Cucumbers.
7. Serve right away