Saturday, November 28, 2009

Bacon wrapped date appetizer

Stuff dates[in dried fruit section] with walnuts or almonds and a little cheese[your choice]. Wrap with 1/2 slice bacon and secure with toothpick. Put in 450 oven for six minutes and then turn over for another 6. You might have to cook a little longer to make sure that the bacon is browned.
This sounds weird, but it is an amazing taste. sweet and salty.

Monday, November 23, 2009

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Makes 45 tarts.

3 packages 15 tarts each prebaked frozen mini pastry shells ( I used Athens Mini Fillo Shells)
1 (15 oz) can pumpkin
2 cups ( plus extra for garnish) frozen whipped topping, thawed
1 teaspoon ( plus extra for garnish) pumpkin pie spice
1 (3.4-oz) package cheesecake flavored pudding and pie filling
Mint leaves ( for garnish)


Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

Spoon about 1 teaspoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or plastic sandwich bag with one corner snipped off) then top the tarts with whipped topping, a sprinkling of pumpkin pie spice and a mint leaf, if you like.
Southwest Chicken Chili

This has a lot of ingredients but well worth it...Yummy!!!

Serves/Makes 4qts. Ready in: 30-60 mins.


1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green pepper
2 tablespoons died seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken soup base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can diced green chilies (4oz)-drained
2 cans navy or small white beans (15 oz each) drained
1 can dark red kidney beans (15 oz) drained
3 pounds diced cooked chicken breast
Shredded cheese - for garnish
Sour cream (optional) for garnish
Tortilla Chips


In a 5 quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings, Add to vegetable mixture.

Add tomatillos and diced green chilies to pot, bring to boil. Add beans and chicken, simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on side.

Saturday, November 21, 2009

Pumpkin Waffles

Haven't tried this one yet, but it sure sounds good!

Pumpkin Waffles

4 Servings Prep/Total Time: 30 min.
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 cup milk
1/2 cup canned pumpkin
2 tablespoons butter, melted
1/2 cup butter, softened
1/4 cup chopped walnuts
1 tablespoon grated orange peel
Maple syrup

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Meanwhile, for orange walnut butter, in a small bowl, combine the butter, walnuts and orange peel until blended. Serve waffles with butter mixture and maple syrup. Yield: 4 servings.

Nutrition Facts: 2 waffles with 2 tablespoons orange walnut butter (calculated without maple syrup) equals 538 calories, 38 g fat (20 g saturated fat), 187 mg cholesterol, 690 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein.

Taco Soup

As the weather starts to get a cold I find myself making a lot of chili.....If you are a chili eater you will probably enjoy the taco soup

This is easy to make and takes no time at all

Taco Soup: Ingredients

1 lb of ground beef
1 onion, chopped
3 cans (15 1/2 oz each) mild chili beans, undrained
1 can of (14 1/2 oz)whole tomatoes, undrained(I used stewed)
1 can of (14 1/4 oz)corn, undrained
1 can (8oz) tomato sauce
1 package of taco seasoning
1 1/2 cups of water
1 1/2 cups of shredded cheese

Brown beef with onions in large saucepan; drain
Add all ingredients, except cheese
Stir, breaking up tomatoes. Bring to a boil. Simmer on
medium-low, heat 5 mins, stir occasionally

Serve: Top with cheese; Sour cream optional


Thursday, November 19, 2009

Stuffed Peppers


6 Large Peppers
1 lb of ground Beef
2 T Chopped Onion
1 Cup cooked Rice (I like Jasmine rice with it)
1 teasp salt
1 Clove of Garlic
1- 15oz can tomato sauce
3 1/4 Cup of mozzerella

Directions: Preheat: @ 350

Cut tops of peppers, scrape out seeds, cook in water (water covering the peppers) boil water, add peppers..... Boil for 5 mins
On stove top, brown meat (with onions) and cook rice (Seperately) stir rice, salt, garlic, some cheese and some of tomato sauce in meat. Stuff peppers with meat mixture, pour remaining sauce over peppers, cover peppers with foil, Bake 45 mins covered
Then Bake 15 mins uncovered...... Sprinkle more cheese on top..... Serve

Recipe Exchange

How many times do you find yourself scrambling about the kitchen, in and out of the fridge looking for something to cook? A few of us girls years back tried a
recipe rotate via email, but it just sort of faded. Hopefully, this site will help make life a little easier.