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Cheese dip



Ingredients

8 oz package cream cheese
2 c grated cheddar cheese or grated jalapeño jack
1 c mayonaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

 Prep:15 Min
 Cook:20 Min
Method:Bake

Step By Step 


1 Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2 Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3 Stir until combined.
4 Bake at 350 for 20 minutes or until lightly browned.
5 Serve with Wheat Thins or Frito’s Scoops for dipping

Strawberries and Cream Cake


Cake

1 1⁄4 cups cake flour (5 ounces)
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs, room temperature (2 whole and 3 separated)
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
Strawberry Filling

2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
4 -6 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
1 pinch table salt
Whipped Cream

8 ounces cream cheese, room temperature
1⁄2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1⁄8 teaspoon table salt
2 cups heavy cream

Directions

FOR THE CAKE:.
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
Invert cake again; cool completely, about 2 hours.
FOR THE STRAWBERRY FILLING:
Halve 24 of best-looking berries and reserve.
Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
Strain juices from berries and reserve (you should have about 1/2 cup).
In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
Set aside until cake is cooled.
FOR THE WHIPPED CREAM:.
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
TO ASSEMBLE THE CAKE:
Using large serrated knife, slice cake into three even layers.
Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
Spread remaining whipped cream over top; decorate with remaining cut strawberries.
Serve, or chill for up to 4 hours.

Easy Honey Garlic Slow Cooker Ribs




INGREDIENTS
Servings: 3–4
1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced

PREPARATION



1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.

Pumpkin Bread


2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

How to make it



Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly.

Italian Pasta Bake




1 pound ground beef
1 small chopped onion (optional)
3 cups rotini pasta 
1 jar (26 - 28 oz.) of your favorite spaghetti sauce (I use Ragu Robusto, Garlic and Onion)

1/2 cup grated parmesan cheese

1 package (2 cups) mozzarella cheese

How to make it



Preheat oven to 375. Cook pasta according to package directions, drain and rinse. Set aside.
Brown meat and chopped onion in a large skillet and drain off grease. I usually add some salt, pepper, and garlic powder to the meat while it is browning. Stir in spaghetti saurce and 1/4 cup of parmesan cheese. Add rinsed pasta and mix well. Spoon into a 9x13 baking dish. Top with mozzarella cheese and the remaining 1/4 cup of parmesan cheese. Bake at 375 for 20 - 25 minutes.

Easy Hamburger Macaroni




1 16oz. box of macaroni noodles
1 pound hamburger
Salt, pepper, garlic powder (to taste)
1 small onion chopped
1 can cream of chicken soup
1 can cream of mushroom soup

How to make it



Boil macaroni noodles according to box directions. (I always boil my noodles in salted water.) While this is cooking, brown the hamburger. Add salt, pepper and garlic powder to taste, then add the onions and cook for several minutes until the onions are soft and look clear. (By this time your noodles are ready, so drain and rinse, then set aside.) Drain off the liquid from the hamburger and add the cream of chicken and cream of mushroom soups to the hamburger. Mix well. Add the cooked macaroni noodles. Mix together well, and Presto! Dinner is served! :-)

**If you have a small family and feel this will make too much, just half everything, and instead of the two soups, use one can of chickeny mushroom soup. Yes, Campbell's has a soup that is both cream of chicken and cream of mushroom already mixed together.

Jello Cake




Ingredients
1 box white cake mix, with or without pudding in the mix
1 teaspoon Pure Vanilla extract
1 box strawberry jello, 3 ounce box
1/2 cup cold water
1 cup boiling water
1 quart of fresh strawberries
1 cup blueberries
1 carton, 8 ounce, cool whip, thawed

Prep Time 15 min 
Cook Time 20 min 
Total Time 35 min

Instructions



Preheat oven to 350 degrees.
Lightly grease and flour a 9" x 13" cake pan.
Mix the cake mix according to package directions. Bake for about 20 minutes until a toothpick inserted into the center of the cake comes out with slightly moist cake crumbs on it. (do not overtake). Let cake cool completely.
In a small bowl, mix the jello and the boiling water. Whisk the mixture until the jello is totally dissolved. Add the cold water and whisk for about 30 seconds.
Pour the jello mixture over the completely cooled cake, distributing the jello mixture evenly over the top of the cake. Refrigerate the cake for about three hours until the jello has had time to set up.
Spread the cool whip over the top of the cake and add the fruit.
Keep refrigerated until ready to serve.
Notes
Any flavor jello can be used in the cake.
Any fruit can be used to decorate the cake.
Fresh homemade whipped cream can also be used instead of the cool whip.