1 c. creamy peanut butter
1/2 c. light Karo syrup
1 c. powdered sugar
1/4 c. powdered milk
Mix the above ingredients. Break off pieces and mold around straight pretzels. Attach an almond slice to the end of each finger to form the fingernail. Use a spoon to form the knuckles. Use red gel frosting to make blood if you really want to get crazy.
Monday, December 22, 2008
Wednesday, November 26, 2008
Cornbread Salad by Kaitlin Jensen
8" pan of cornbread, crumbled
2 cans beans-any kind is fine, but I prefer black
1 can corn
2 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1 regular 16 oz bottle of Ranch dressing
about 5 c. grated cheddar cheese
In a large bowl, start with a layer of cornbread. then top with a layer of all the other ingredients (beans, corn tomatoes, pepper, onion, cheese Ranch.) Make four layers and end with a layer of cheese on top. Make sure you use the entire bottle of Ranch throughout the salad or it will be too dry. Also, this salad is best when you let it sit for a little while before serving.
2 cans beans-any kind is fine, but I prefer black
1 can corn
2 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1 regular 16 oz bottle of Ranch dressing
about 5 c. grated cheddar cheese
In a large bowl, start with a layer of cornbread. then top with a layer of all the other ingredients (beans, corn tomatoes, pepper, onion, cheese Ranch.) Make four layers and end with a layer of cheese on top. Make sure you use the entire bottle of Ranch throughout the salad or it will be too dry. Also, this salad is best when you let it sit for a little while before serving.
Buttermilk Biscuits by Jessy's Mamaw
2 1/2 c. self rising flour (don't use all-purpose or your biscuits will be too heavy)
1/2 tsp. baking soda
a couple sprinkles of salt
3 Tbsp. Crisco oil
3/4-1 c. buttermilk
Preheat oven to 450 degrees.
In bowl stir together flour, soda, and salt. Stir in the buttermilk and oil. Stir until dough sticks together in a ball. if dough is dry, add 1-2 Tbsp. of buttermilk.
Lay down wax paper with some flour on it. Put dough on flour and knead gently until dough is smooth and not sticky. Pat until about an inch thick. Flour edges of biscuit butter or a drinking glass and cut out biscuits. Put oil in bottom of a pan to cover. Dip one side of biscuit in oil then flip and put the other side down in the pan. Bake until brown-about 12-15 minutes.
1/2 tsp. baking soda
a couple sprinkles of salt
3 Tbsp. Crisco oil
3/4-1 c. buttermilk
Preheat oven to 450 degrees.
In bowl stir together flour, soda, and salt. Stir in the buttermilk and oil. Stir until dough sticks together in a ball. if dough is dry, add 1-2 Tbsp. of buttermilk.
Lay down wax paper with some flour on it. Put dough on flour and knead gently until dough is smooth and not sticky. Pat until about an inch thick. Flour edges of biscuit butter or a drinking glass and cut out biscuits. Put oil in bottom of a pan to cover. Dip one side of biscuit in oil then flip and put the other side down in the pan. Bake until brown-about 12-15 minutes.
French Toast Casserole by Janessa Davidson
Loaf of bread (any kind you like)
6 eggs
1/3 c. milk
1/3 c. half and half
2 tsp. cinnamon
Topping:
1/2 c. butter
1/2 c. brown sugar
2 tsp cinnamon
Cut bread into triangular halfs and layer them in a greased 9x13" pan. Mix eggs, milk, half and half, and cinnamon into a bowl and pour over bread in pan (you can either let the pan sit in the fridge to soak overnight or let it soak for a few minutes while preparing the topping) Melt butter in a bowl and mix in brown sugar and cinnamon and pur over soaked bread to create a carmalized topping. Bake at 350 degrees for about 25-30 minutes. Let cool before serving.
*For an extra topping, warm up your favorite kind of syrup and pour over the top after baking. Try adding peaches or bananas by layering them below the bread in the pan for a great taste.
6 eggs
1/3 c. milk
1/3 c. half and half
2 tsp. cinnamon
Topping:
1/2 c. butter
1/2 c. brown sugar
2 tsp cinnamon
Cut bread into triangular halfs and layer them in a greased 9x13" pan. Mix eggs, milk, half and half, and cinnamon into a bowl and pour over bread in pan (you can either let the pan sit in the fridge to soak overnight or let it soak for a few minutes while preparing the topping) Melt butter in a bowl and mix in brown sugar and cinnamon and pur over soaked bread to create a carmalized topping. Bake at 350 degrees for about 25-30 minutes. Let cool before serving.
*For an extra topping, warm up your favorite kind of syrup and pour over the top after baking. Try adding peaches or bananas by layering them below the bread in the pan for a great taste.
Tamale Pie by Hannah Arnold
Meat layer:
1 lb. ground beef-browned
2 Tbsp. vegetable oil
1 large onion, chopped
1 can diced tomatoes, drained
1 black beans, drained and rinsed
2 cloves of garlic, chopped (or 2 Tbsp. garlic powder)
2 Tbsp. chili powder
1/2 tsp. salt
1 c. shredded cheese
2 Tbsp. cilantro, finely chopped
Cornbread layer:
3/4 c. cornmeal
3/4 c. flou
3 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk (or add 3/4 Tbsp vinegar to regular milk and let sit for a minute to thicken)
1 egg
3 Tbsp. melted butter
Brown meat and drain. heat oil and add the onion and chili powder. Cook for 3 minuets on medium heat. Add the meat, garlic cloves, beans, tomatoes, and salt. Mix and heat through. Add cheese and cilantro. Mix all the ingredients for the cornbread layer. Pour the meat mixture into a 9x13" pan. Dollop the batter on top and spread. Cook at 450 degrees for 10-15 minutes, until batter is firm to the touch. Serve with sour cream.
1 lb. ground beef-browned
2 Tbsp. vegetable oil
1 large onion, chopped
1 can diced tomatoes, drained
1 black beans, drained and rinsed
2 cloves of garlic, chopped (or 2 Tbsp. garlic powder)
2 Tbsp. chili powder
1/2 tsp. salt
1 c. shredded cheese
2 Tbsp. cilantro, finely chopped
Cornbread layer:
3/4 c. cornmeal
3/4 c. flou
3 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk (or add 3/4 Tbsp vinegar to regular milk and let sit for a minute to thicken)
1 egg
3 Tbsp. melted butter
Brown meat and drain. heat oil and add the onion and chili powder. Cook for 3 minuets on medium heat. Add the meat, garlic cloves, beans, tomatoes, and salt. Mix and heat through. Add cheese and cilantro. Mix all the ingredients for the cornbread layer. Pour the meat mixture into a 9x13" pan. Dollop the batter on top and spread. Cook at 450 degrees for 10-15 minutes, until batter is firm to the touch. Serve with sour cream.
Guacoamole by Christopher West
3 avocados-peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbsp. chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbsp. chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Chicken Enchilada Soup by Hannah Richins
1 medium onion, chopped
1/4 c. butter
1/2 tsp. salt
1 tsp cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken bouillon cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce
4 c. water
3 chicken breasts, booked and cubed
Saute onions in buter in an 8 quart pot. When onion is tender, add spices, bouillon, and cilantro and mix well. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling. Add chicken and simmer for 10 minutes. Serve with grated cheese, sour cream, avocado slices, and Fritos.
1/4 c. butter
1/2 tsp. salt
1 tsp cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken bouillon cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce
4 c. water
3 chicken breasts, booked and cubed
Saute onions in buter in an 8 quart pot. When onion is tender, add spices, bouillon, and cilantro and mix well. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling. Add chicken and simmer for 10 minutes. Serve with grated cheese, sour cream, avocado slices, and Fritos.
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