Ingredients
1/4 c Butter, melted
2 cans (12.4 oz each) refrigerated cinnamon rolls w/ icing
6 eggs
1/2 c heavy whipping cream
2 teas. ground cinnamon
2 teas. vanilla
1 c chopped pecans (optional)
1 cup maple syrup
Preheat oven to 375 degrees
Pour melted butter into ungreased 13x9 pan. Separate both cans of dough into 16 rolls. Cut each roll into 8 pieces. Place pieces over butter in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon & vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup of maple syrup.
Bake 40 - 45 minutes or until golden brown. Cool 15 minutes. Meanwhile remove covers from icing; microwave on 50% power 10-15 seconds or until thin enough to drizzle.
Drizzle icing over top; sprinkle w/ powdered sugar. Serve with additional powdered sugar
Tuesday, July 27, 2010
Fiesta Ranch Snack Mix
Ingredients
1 pkg (12 oz) miniature pretzels
2 pkgs (6 oz each) Bugles
1 can (10 oz) salted cashews
1 pkg (6 oz) Goldfish crackers
1 envelope Fiesta ranch salad dressing mix
1/3 cup vegetable oil
In two large bowls, combine the pretzels, bugles, cashews and crackers. Sprinkle the dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in an airtight container.
1 pkg (12 oz) miniature pretzels
2 pkgs (6 oz each) Bugles
1 can (10 oz) salted cashews
1 pkg (6 oz) Goldfish crackers
1 envelope Fiesta ranch salad dressing mix
1/3 cup vegetable oil
In two large bowls, combine the pretzels, bugles, cashews and crackers. Sprinkle the dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in an airtight container.
Monday, July 26, 2010
Taco Pie
Preheat oven to 375 degrees - Spray 9x13 pan
Ingredients
2 tubes Crescent Roll dough
2 lbs ground beef
1 pkg taco seasoning
1 c refried beans
8 oz sour cream
2.25 oz black olives (pitted & sliced)
1 cup salsa (drain off liquid)
2 cups shredded taco cheese
Frito Lays crushed
Press crescent dough into 9x13 pan. Make sure it comes up on the sides. Bake according to directions on the package.
Remove and turn oven down to 350
Brown ground beef and drain off any grease. Add one packet of taco seasonings & 1/4 c. water. Simmer 10 minutes
Layer the following ingredients in order on top of baked crescent rolls.
Refried beans
sour cream
taco meat
black olives
salsa
cheese
Sprinkle the Frito's on top
Bake at 350 for 30 minutes
Ingredients
2 tubes Crescent Roll dough
2 lbs ground beef
1 pkg taco seasoning
1 c refried beans
8 oz sour cream
2.25 oz black olives (pitted & sliced)
1 cup salsa (drain off liquid)
2 cups shredded taco cheese
Frito Lays crushed
Press crescent dough into 9x13 pan. Make sure it comes up on the sides. Bake according to directions on the package.
Remove and turn oven down to 350
Brown ground beef and drain off any grease. Add one packet of taco seasonings & 1/4 c. water. Simmer 10 minutes
Layer the following ingredients in order on top of baked crescent rolls.
Refried beans
sour cream
taco meat
black olives
salsa
cheese
Sprinkle the Frito's on top
Bake at 350 for 30 minutes
Sunday, July 25, 2010
Macaroni Salad
Ingredients
2 cups uncooked Large elbow macaroni
3 hard boiled eggs (Peeled and chopped)
small bunch green onions chopped
3 stalks celery chopped
1 small bell pepper seeded and chopped
2 TBL sweet pickle relish
1 cup mayonnaise
1 cup Miracle whip salad dressing
3 TBL yellow mustard
1/4 cup white sugar
2 teas white vinegar
1/4 teas salt
1/8 teas pepper
1/2 teas celery seed
4 slices bacon fried & crumbled
Cook macaroni according to directions. Drain and set aside.
In a large bowl mix the remaining ingredients.
Add macaroni & toss until well coated.
Refrigerate until ready to serve
(Best flavor if made the day before)
2 cups uncooked Large elbow macaroni
3 hard boiled eggs (Peeled and chopped)
small bunch green onions chopped
3 stalks celery chopped
1 small bell pepper seeded and chopped
2 TBL sweet pickle relish
1 cup mayonnaise
1 cup Miracle whip salad dressing
3 TBL yellow mustard
1/4 cup white sugar
2 teas white vinegar
1/4 teas salt
1/8 teas pepper
1/2 teas celery seed
4 slices bacon fried & crumbled
Cook macaroni according to directions. Drain and set aside.
In a large bowl mix the remaining ingredients.
Add macaroni & toss until well coated.
Refrigerate until ready to serve
(Best flavor if made the day before)
Baked Beans
Ingredients
2 lg cans baked beans in tomato sauce
1/4 lb. bacon, fried (reserve the drippings)
1/4 c brown sugar
1/4 c onion chopped
1/4 c ketchup
2 TBL mustard
1/4 teas salt
1/8 teas. pepper
Saute onion in leftover bacon grease. Mix all of the ingredients together and cook on low heat in a crock pot for 3 hours.
2 lg cans baked beans in tomato sauce
1/4 lb. bacon, fried (reserve the drippings)
1/4 c brown sugar
1/4 c onion chopped
1/4 c ketchup
2 TBL mustard
1/4 teas salt
1/8 teas. pepper
Saute onion in leftover bacon grease. Mix all of the ingredients together and cook on low heat in a crock pot for 3 hours.
Hawaiian Chex Mix
Ingredients
8 c rice or corn Chex
6 c Golden Grahams
2 c coconut
1 c sliced almonds
1 c butter
1 1/4 c sugar
1 1/4 c light Karo syrup
Mix dry ingredients. Melt butter in saucepan. Add sugar and syrup. Stir constantly and bring to a low boil. Boil for 3 minutes. Pour over cereal mixture. Stir well.
8 c rice or corn Chex
6 c Golden Grahams
2 c coconut
1 c sliced almonds
1 c butter
1 1/4 c sugar
1 1/4 c light Karo syrup
Mix dry ingredients. Melt butter in saucepan. Add sugar and syrup. Stir constantly and bring to a low boil. Boil for 3 minutes. Pour over cereal mixture. Stir well.
Barbeque
Ingredients
1 1/2 - 2# ground beef
1/2 c chopped onions
1/4 c chopped green pepper
1/4 c chopped celery
1 sm can (8 oz) tomato sauce
1/4 c ketchup
1 TBL vinegar
1 TBL sugar
1/2 teas. Worcestershire sauce
1 teas. salt
1/8 teas pepper
Brown ground beef and onions, drain off extra grease.
Return to skillet.
Add green peppers and celery, saute.
Add the remaining ingredients and simmer 20 minutes.
1 1/2 - 2# ground beef
1/2 c chopped onions
1/4 c chopped green pepper
1/4 c chopped celery
1 sm can (8 oz) tomato sauce
1/4 c ketchup
1 TBL vinegar
1 TBL sugar
1/2 teas. Worcestershire sauce
1 teas. salt
1/8 teas pepper
Brown ground beef and onions, drain off extra grease.
Return to skillet.
Add green peppers and celery, saute.
Add the remaining ingredients and simmer 20 minutes.
Banana Pudding
Ingredients
14 1/2 oz Shortbread cookies (Lorna Doone, Chessman) or Nilla Wafers
6-8 Bananas, sliced
2 cups milk
1 (5 oz) box instant vanilla or french vanilla pudding
1 (8 oz) pkg, softened cream cheese
1 (14 oz) can sweetened condensed milk
1 (12 oz) container Cool Whip
In a bowl combine milk & pudding mix. Blend well.
Using a separate large bowl combine cream cheese & condensed milk together and blend until smooth.
Fold Cool Whip into the cream cheese mixture.
Add pudding mixture to the cream cheese mixture
Assemble
Line the bottom of a 9x13 pan with half of the cookies. Layer the bananas, pour the pudding mixture over the cookies and bananas. Top layer, remaining cookies. Refrigerate until ready to serve (at least an hour).
14 1/2 oz Shortbread cookies (Lorna Doone, Chessman) or Nilla Wafers
6-8 Bananas, sliced
2 cups milk
1 (5 oz) box instant vanilla or french vanilla pudding
1 (8 oz) pkg, softened cream cheese
1 (14 oz) can sweetened condensed milk
1 (12 oz) container Cool Whip
In a bowl combine milk & pudding mix. Blend well.
Using a separate large bowl combine cream cheese & condensed milk together and blend until smooth.
Fold Cool Whip into the cream cheese mixture.
Add pudding mixture to the cream cheese mixture
Assemble
Line the bottom of a 9x13 pan with half of the cookies. Layer the bananas, pour the pudding mixture over the cookies and bananas. Top layer, remaining cookies. Refrigerate until ready to serve (at least an hour).
The Pink Stuff
Ingredients
2 3oz pkgs of Red Jello (I always use strawberry)
1 16oz tub small curd cottage cheese
1 8 oz container cool whip
2 cans fruit, drained (I like sliced peaches cut into chunks and/or diced pineapple) any combination you like
1 cup chopped walnuts (optional)
In a large bowl mix together cottage cheese and Jello powder. Stir until well blended.
Add cool whip topping. Mix well.
Mix in drained fruit and nuts.
Refrigerate until ready to serve.
2 3oz pkgs of Red Jello (I always use strawberry)
1 16oz tub small curd cottage cheese
1 8 oz container cool whip
2 cans fruit, drained (I like sliced peaches cut into chunks and/or diced pineapple) any combination you like
1 cup chopped walnuts (optional)
In a large bowl mix together cottage cheese and Jello powder. Stir until well blended.
Add cool whip topping. Mix well.
Mix in drained fruit and nuts.
Refrigerate until ready to serve.
Saturday, July 24, 2010
Ranch House Potatoes
Ingredients
2 pounds medium red potatoes
2/3 c. sour cream
1 can cream of potato soup
2/3 c. Ranch salad dressing
1/2 cup melted butter or margarine
6-9-slices of bacon fried & crumbled
1/4 c. chopped onion
2 c. shredded sharp cheddar cheese
Boil potatoes in a large pot, until tender (about 15 minutes). Drain and cut into chunks (leave the skin on)
Fry bacon till crisp. Remove from pan and crumble.
Melt butter (I add a couple tablespoons of the bacon drippings as well). Saute onion. (cook until onion is clear)
In a large bowl mix together the sour cream, soup, dressing, bacon, butter, onion and 1 1/2 cup cheese.
Add the potatoes and lightly toss until the potatoes are evenly coated.
Put in a 9x13 pan
Sprinkle the remaining cheese on top of the casserole.
Bake at 350 degrees for 40 - 45 minutes.
*I also have baked this in a crock pot for 3-4 hours on low heat.
**You can experiment with the Ranch Dressing, I have used the Fiesta Ranch dressing for a spicier flavor
2 pounds medium red potatoes
2/3 c. sour cream
1 can cream of potato soup
2/3 c. Ranch salad dressing
1/2 cup melted butter or margarine
6-9-slices of bacon fried & crumbled
1/4 c. chopped onion
2 c. shredded sharp cheddar cheese
Boil potatoes in a large pot, until tender (about 15 minutes). Drain and cut into chunks (leave the skin on)
Fry bacon till crisp. Remove from pan and crumble.
Melt butter (I add a couple tablespoons of the bacon drippings as well). Saute onion. (cook until onion is clear)
In a large bowl mix together the sour cream, soup, dressing, bacon, butter, onion and 1 1/2 cup cheese.
Add the potatoes and lightly toss until the potatoes are evenly coated.
Put in a 9x13 pan
Sprinkle the remaining cheese on top of the casserole.
Bake at 350 degrees for 40 - 45 minutes.
*I also have baked this in a crock pot for 3-4 hours on low heat.
**You can experiment with the Ranch Dressing, I have used the Fiesta Ranch dressing for a spicier flavor
Thursday, July 22, 2010
Chicken Enchilada Filling
Ingredients
2 1/2 - 3 lbs Boiled & Shredded Chicken (Breast, Thighs etc.)
2 cans Cream of Chicken Soup
16 oz Sour Cream
8 oz Cream Cheese
6 oz can Chilies (or to taste)
2 pkgs Seasoning (Chicken Taco seasoning, Enchilada Seasoning, or Fajita Seasoning)
2 cups Monterey Jack Cheese
In a large crock pot, mix together. Cook on low heat for at least 3 hours.
This makes a wonderful tortilla dip for parties or enchilada filling
Thanks go to Kalene Hornsby for the recipe
2 1/2 - 3 lbs Boiled & Shredded Chicken (Breast, Thighs etc.)
2 cans Cream of Chicken Soup
16 oz Sour Cream
8 oz Cream Cheese
6 oz can Chilies (or to taste)
2 pkgs Seasoning (Chicken Taco seasoning, Enchilada Seasoning, or Fajita Seasoning)
2 cups Monterey Jack Cheese
In a large crock pot, mix together. Cook on low heat for at least 3 hours.
This makes a wonderful tortilla dip for parties or enchilada filling
Thanks go to Kalene Hornsby for the recipe
Tuesday, July 20, 2010
BLT Dip
Ingredients
1c. Mayonnaise
1c. Sour Cream
1 pkg Hidden Valley Ranch dry dip mix
1lb. Bacon cooked crisp & crumbled
3 green onions chopped fine
Tomato diced (1 or 2 depending on the size)
1c. Shredded Sharp Cheddar Cheese
Tortilla Chips/crackers/bagel bites
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and crumble.
2. In a large bowl combine the sour cream, mayonnaise, and dip mix. Blend well.
3. Add bacon and onions into the sour cream and mayonnaise mixture.
4. Mix in tomatoes and sharp cheddar cheese just before serving.
Refrigerate until ready to serve.
1c. Mayonnaise
1c. Sour Cream
1 pkg Hidden Valley Ranch dry dip mix
1lb. Bacon cooked crisp & crumbled
3 green onions chopped fine
Tomato diced (1 or 2 depending on the size)
1c. Shredded Sharp Cheddar Cheese
Tortilla Chips/crackers/bagel bites
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and crumble.
2. In a large bowl combine the sour cream, mayonnaise, and dip mix. Blend well.
3. Add bacon and onions into the sour cream and mayonnaise mixture.
4. Mix in tomatoes and sharp cheddar cheese just before serving.
Refrigerate until ready to serve.
Monday, July 19, 2010
Saturday, July 17, 2010
Welcome!
I'm so glad you found me! I am getting my site set up and am very new to all of this. My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. My favorite time of year is the fall. I love the colors and the smell of harvest in the crisp air.
Feel free to visit often!
Blessings to all,
Laura
Feel free to visit often!
Blessings to all,
Laura
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