recipe exchange

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Comment by Ben an Jessica Miller on February 2, 2009 at 4:06pm

FRIED ICE CREAM

6 scoops chocolate or vanilla ice cream
1 c. graham cracker crumbs
1/4 tsp. cinnamon
1 egg
1 tbsp. milk
Oil for deep frying
Chocolate topping
Honey

Scoop ice cream into balls; cover and place in freezer until very firm, at least 3 hours. Combine graham cracker crumbs and cinnamon. Quickly roll ice cream ball into crumb mixture and return to freezer. Beat egg and milk until well blended. Quickly roll coated ice cream balls into egg mixture, then crumbs again and return to freezer. Freeze for 1-2 hours. Heat oil to 375 degrees in a deep fat fryer or saucepan. Using a slotted spoon, lower one ice cream ball at a time into the hot oil. Fry until coating begins to brown, 10-15 seconds. Serve immediately, with chocolate topping and/or honey.

Comment by Suzanne Mourer on February 2, 2009 at 1:57pm

Reuben Sandwich Squares

1 13 3/4 oz. pkg. hot roll mix
1 oz. can (1 cup) sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
1/4 cup tomato sauce
8 1 1/2-oz. slices Swiss cheese
3 3-oz. packages very thinly sliced corned beef
2 tsp. cooking oil
Caraway seed (optional)

Prepare hot roll mix according to package directions just through
mixing step. Divide dough in half. Let rest, covered, for 10
minutes.

Set aside 1 half of dough, covered, for top crust. On a lightly
floured surface roll the remaining half to a 13x9" rectangle. Place
in a greased 13x9" baking dish. Cover; let rise 20 minutes. Bake in
a
350°F oven for 10 minutes. Baked layer will be lightly golden.

Meanwhile, in a small bowl combine sauerkraut, dressing, and tomato
sauce. Mix well and set aside.

Arrange 4 slices of the cheese over the baked bread layer. Arrange
all of the corned beef slices atop the cheese layer. Spoon the
sauerkraut mixture over the corned beef. Top with the remaining
slices of cheese.

Roll remaining dough into a 13x9; rectangle. Place over corned beef
and cheese filling. Crimp edges. Cover; let rest 10-15 min. Brush
the
top with cooking oil. Sprinkle lightly with caraway seed, if
desired.

Bake in a 350° oven for 30-35 min. or till top is light brown. Cut
into 6 squares. Remove each square and cool up to 1 hour on a wire
rack. Pack each cooled square in a freezer bag. Store up to 1 month
in the freezer. Makes 6 servings.
Suzanne

Comment by Suzanne Mourer on February 2, 2009 at 1:52pm

Super Orange Cake

1 Orange cake mix
3 eggs
1/2 cup sour cream
1 can peach pie filling

Preheat oven to 350F. Mix all ingredients together using dry cake mix.
Pour into 13 x 9 x 2 inch cake pan, which has been greased and
floured.
Bake at 350F for 35 minutes until tests done. Let cool in pan for 15
minutes then invert onto platter. Let cool completely. Frost with the
following:

8 oz cream cheese softened
1 small French instant vanilla pudding mix
1 flat can crushed pineapple, drained
12 oz frozen non-dairy whipped topping (Cool Whip)

Mix cream cheese with dry pudding mix and crushed pineapple. Fold in
cool whip. Frost cake to cover and keep chilled. Best if made the day
before.
Enjoy, Suzanne

Comment by Ben an Jessica Miller on February 2, 2009 at 6:19am

~chain gang baked beans~
2 to 4 lb canned baked beans depends on how many serving
1/4 tsp onion powder
1/4 cup ketchup
1/4 cup sugar
3/4 cup onion, diced
1/3 cup light molasses
1 pound give or take browned ground beef
add barb q sauce to your liking
cook hamburger meat add other ingredients some may be adjusted to suit your taste simmer an enjoy

Comment by Ben an Jessica Miller on February 2, 2009 at 6:11am

HOT FRIES

6 large potatoes, peeled and cut into wedges
1/2 tsp. each garlic and onion powder
1 tsp. red cayenne pepper or Morton's Hot Salt (to taste)
1 tsp. black pepper
Slice potatoes thinly in wedge or optionally in French fry shapes. Fry in hot oil at 375°F until golden. Sprinkle spices over the potatoes evenly; taste and adjust seasoning before serving.

Comment by Gloria Green on January 31, 2009 at 3:29pm

Beer Nuts for Super Bowl!
2c.dry roasted peanuts
2 tsp. oil
1 1/2 tsp.cajun or chili powder
1/4 tsp. red pepper ( I add a little more I like it hot!)
Heat skillet with the oil
Stir in all ingredients( add nuts last) until coated (2 mins)
Serve warm or cold
Keep in closed container lasts about 3 weeks

Comment by Ben an Jessica Miller on January 30, 2009 at 11:43am

STRIPED DELIGHT

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

CREAM CHEESE LAYER:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
8 oz. container of Cool Whip

PUDDING LAYER:

2 sm. pkgs. INSTANT pudding/pie filling (chocolate, pistachio, lemon or butterscotch)
3 1/2 c. COLD milk

Combine graham cracker crumbs, 1/4 cup sugar and the melted butter. Press firmly into one 13 x 9 inch pan. Beat cream cheese with 1/4 cup sugar and the 2 tablespoons of milk. Fold in half of the Cool Whip. Spread over the crust.

Prepare pudding as directed on the package, using the 3 1/2 cups cold milk. Pour this over the cream cheese mixture. Chill several hours or overnight. Spread the remaining Cool Whip over the pudding. Garnish with grated chocolate or chopped nuts. 12 to 15 servings.

Comment by Ben an Jessica Miller on January 30, 2009 at 11:41am

DUMP CAKE

Use a 9x13 inch pan.

Dump 1 can crushed pineapple, drained
Dump 2 cans cherry pie filling
Sprinkle on 1 box yellow cake mix
Pecan pieces (8 oz.)
Coconut
1/4 lbs melted butter

Mix together and bake at 350 degrees for 48 to 53 minutes

Comment by Judy on January 30, 2009 at 9:36am

My other no fail recipe is as follows:
TORTILLA TREATS....

take 2 or 3 chicken breasts ( or dark meat if you prefer)
cut up small and fry in a pan with olive oil (2tsp) until fully cooked
add some garlic salt, paprika, salt and pepper to taste and maybe even some chili peppers to the chicken meat
in another pan fry up some colorful peppers, red, yellow and green along with some green onions and maybe even some thinly sliced sweet potatoes (cut very thin like shoe string).
take a large frying pan....warm it and add another touch of olive oil or a quick
spray of pam , lay down a plain flour tortilla (large are better)
add some chicken and the mixture of your pan fried veggies to only one side of the tortilla shell and fold the other half over just like quesadilla ( you can add some cheese here as well if you like or even later on top and melt in oven)
when lightly brown on one side take two spatula's and flip or simply put on a cookie sheet and place in oven for about 8-10 minutes at about 375......cut in 3 triangular wedges and serve with sour cream or salsa or even ranch dressing and your kids will love it
If they don't like chicken..use tuna or pork, or beef or whatever they prefer...even some kids like shrimp...possiblilites are endless.
I just think kids like tortilla's rather then sandwhiches sometimes...they get really sick of the same old thing and the bread is not that great for them unless you are always using whole wheat or fiber plus

Comment by Judy on January 30, 2009 at 9:21am

Ok here is a good one, great for kids.

Take some store bought Chicken strips bake them in the oven until ready
then take a large tortilla flat bread or tortilla shell they call them, and spread some salsa, green onion, sour cream, grated cheddar cheese, shredded carrots, a few niblits of canned corn, a few dollops sour cream or plain yummy yogurt and of course about 2 chicken strips per tortilla, roll the whole thing up and place in the oven at about 325 degrees for only about 6 minutes until the cheese melts and the kids love them. Healthy, tasty and they are getting protein and dairy and veggies.. cut the tortilla in half, serve with extra dip of salsa and some fresh cucumber strips with a little ranch dressing to dip. it is great..give it a try..it works for me. Love ya all, Judy

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