1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda
Preheat oven to 375 and grease a jelly roll pan. Boil 1 cup butter and 1 cup water. Combine in bowl: flour, sugar, eggs, sour cream, almond extract, salt, baking soda. Add boiled butter and water to mix in bowl. Put in jellyroll pan. Bake at 375 for 20-25 minutes.
Frosting:
1/2 cup butter
1/4 cup milk
3 cups powder sugar
1/2 tsp almond extract
Heat to boil butter and milk. Add powder sugar and almond extract. Stir until smooth. Spread on warm cake.
Liz Crowley
Thursday, July 15, 2010
Beef and Salsa Burritos
1 1/4 lbs lean ground beef
1 1/2 TBSP chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 package fresh spinach, chopped or shredded
1 1/4 cups prepared chunky salsa
1 cup shredded cheddar cheese
8 medium tortillas
In a large skillet, brown and ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. Spoon into tortillas, serve and enjoy!
Liz Crowley
1 1/2 TBSP chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 package fresh spinach, chopped or shredded
1 1/4 cups prepared chunky salsa
1 cup shredded cheddar cheese
8 medium tortillas
In a large skillet, brown and ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. Spoon into tortillas, serve and enjoy!
Liz Crowley
Saturday, March 27, 2010
Super Moist Chocolate Bundt Cake
1 devils food cake mix
1 package instant chocolate pudding mix (4 serving)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi sweet chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45 - 50 minutes at 350 degrees F. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 tablespoons butter (not margarine)
4 tablespoons cocoa powder
1/3 cup evaporated milk (can use regular 2% milk)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake.
Alicia Ehmke
1 package instant chocolate pudding mix (4 serving)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi sweet chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45 - 50 minutes at 350 degrees F. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 tablespoons butter (not margarine)
4 tablespoons cocoa powder
1/3 cup evaporated milk (can use regular 2% milk)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake.
Alicia Ehmke
Slow Cooker Macaroni and Cheese
8 oz elbow marcaroni
4 cups (16 oz) shredded sharp cheddar cheese, divided
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices American cheese
1/2 can green chilis (optional)
Cook the pasta according to the package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt, pepper and green chilis in a greased slow cooker. Sprinkle with 1 cup cheddar cheese and arrange American slices on top. Cook, covered on low for 3-4 hours. Do not remove lid or stir while cooking. Refrigerate any leftovers. Serves 8 - 10.
Marcia Ellsworth
4 cups (16 oz) shredded sharp cheddar cheese, divided
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices American cheese
1/2 can green chilis (optional)
Cook the pasta according to the package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt, pepper and green chilis in a greased slow cooker. Sprinkle with 1 cup cheddar cheese and arrange American slices on top. Cook, covered on low for 3-4 hours. Do not remove lid or stir while cooking. Refrigerate any leftovers. Serves 8 - 10.
Marcia Ellsworth
Fruity Tapioca Cream Salad
1 egg white
6 tablespoons sugar, divided
2 tablespoons Minute Tapioca
2 cups milk
1 egg yolk
1 teaspoon vanilla extract
2 cups fresh sliced strawberries
1 cup thawed frozen blueberries
1 can mandarin oranges
1 can tropical fruit salad
Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form.
Mix tapioca, remaining 3 Tbsp. sugar, milk, and egg yolk in medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil.
Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla.
Cool 20 minutes; stir and refrigerate for at least 30 - 40 minutes until slightly chilled, add fruit.
Chill until ready to serve.
Jennifer Hawkes
6 tablespoons sugar, divided
2 tablespoons Minute Tapioca
2 cups milk
1 egg yolk
1 teaspoon vanilla extract
2 cups fresh sliced strawberries
1 cup thawed frozen blueberries
1 can mandarin oranges
1 can tropical fruit salad
Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form.
Mix tapioca, remaining 3 Tbsp. sugar, milk, and egg yolk in medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil.
Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla.
Cool 20 minutes; stir and refrigerate for at least 30 - 40 minutes until slightly chilled, add fruit.
Chill until ready to serve.
Jennifer Hawkes
Artichoke Spread
1 can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese
1/4 teaspoon garlic powder
1 loaf french bread, sliced
Mix first four ingredients, spread on bread, bake 20 minutes at 350 degrees F.
Ronda Jensen
1 cup mayonnaise
1 cup parmesan cheese
1/4 teaspoon garlic powder
1 loaf french bread, sliced
Mix first four ingredients, spread on bread, bake 20 minutes at 350 degrees F.
Ronda Jensen
Thursday, June 4, 2009
“Oreo” Cookies
Makes 3-4 dozen cookie sandwiches
Cookie
2 boxes dry Devil’s Food or German Chocolate cake mix
1 ½ Cups Shortening
4 Eggs
1. Mix cake mix, shortening, and eggs in a large bowl.
2. Roll into quarter-sized balls.
3. Place on cookie sheet at bake at 350 for 8-10 minutes.
4. Allow cookies to cool on sheet for at least 5 minutes.
Filling
8 oz Package Cream Cheese
3 ½ - 4 Cups Powdered Sugar
4 Tablespoons Butter or Margarine
1. Soften cream cheese and butter and mix together.
2. Gradually add the powdered sugar until thick.
3. Spread filling between two cooled cookies and enjoy!
by Elizabeth Brewer
Cookie
2 boxes dry Devil’s Food or German Chocolate cake mix
1 ½ Cups Shortening
4 Eggs
1. Mix cake mix, shortening, and eggs in a large bowl.
2. Roll into quarter-sized balls.
3. Place on cookie sheet at bake at 350 for 8-10 minutes.
4. Allow cookies to cool on sheet for at least 5 minutes.
Filling
8 oz Package Cream Cheese
3 ½ - 4 Cups Powdered Sugar
4 Tablespoons Butter or Margarine
1. Soften cream cheese and butter and mix together.
2. Gradually add the powdered sugar until thick.
3. Spread filling between two cooled cookies and enjoy!
by Elizabeth Brewer
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