S'more Cups

This recipe is very simple and very tasty... It was a big hit for the family and friends.. The recipe is from Pampered Chef, I do not sell the products listed.

S'more Cups

Ingredients: 7   whole graham crackers (1 cup/250 mL finely crushed) 1/4   cup (50 mL) powdered sugar 6   tbsp (90 mL) butter, melted 4   bars (1.55 oz or 43 g each) milk chocolate candy, divided 12   large marshmallows Directions: Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. Yield: 24 cups Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g Cook’s Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. © 2013 The Pampered Chef used under license. www.pamperedchef.com

Homemade Salsa

Homemade Salsa

This is a family recipe so the spicing is to your own take...

In a large bowl add,
Can stewed tomatoes, drain and blend slightly
then add
2-3 jalapeno peppers take out seeds and chop
fresh tomatoes diced
red and yellow onion chop
in a separate bowl stir together
garlic chopped
1 tsp celery salt
1 tsp thyme
1 tsp sage
1 bunch cilantro
1tsp vinegar
1 tbs sugar

Combined the spices to the tomato mixture, add more seasoning to taste.

Macho Nacho Hormel Recipe

Macho Nacho

1 15oz can of No Beans Hormel Chili (heated)
1/2 15oz bag of Chips
1/2 Cup Shredded Cheese (any type Cheddar, Jack etc)

Spoon Chili over chips. Sprinkle with cheese. Heat in Microwave or broil until cheese melts 1-2 minues

CHILI MAC OLE

CHILI MAC OLE

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2 c. Creamettes elbow macaroni, uncooked
1 (15 oz.) can Hormel chili no beans
1 (10 oz.) can tomatoes with green chiles, drained
1/2 med. green pepper, finely chopped
3 green onions, sliced
1 tsp. seasoned salt
3/4 c. shredded American cheese, divided

Prepare Creamettes elbow macaroni according to package directions; drain. In medium saucepan, heat remaining ingredients (reserving 1/4 cup cheese) until cheese melts, stirring frequently. Arrange macaroni on platter; pour Hormel chili mixture over; top with remaining cheese. Garnish as desired. Refrigerate leftovers. 6 servings.If casserole is desired, combine cooked macaroni and remaining ingredients. Pour into 2 quart baking dish. Bake at 350 degrees for 25 minutes.

Tossed Fettuccine with Chunk Ham and Peas

Tossed Fettuccine with Chunk Ham and Peas Use Hormel® chunk meats to save time without sacrificing flavor.

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This recipe is recommended for 4 servings

Ingredients

• 2 tablespoons sliced green onions
• 1 clove garlic, minced
• 1 tablespoon butter
• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon pepper
• 3 cups cooked fettuccine
• 1 (5-ounce) can Hormel® Chunk Ham, drained and flaked
• 1/4 cup peas, thawed if frozen

Directions

1. In saucepan, sauté onions and garlic in butter until tender. Remove from heat.
2. Stir yogurt, sour cream, cheese and pepper into saucepan; mix well. Add fettuccine, ham and peas; toss lightly.

© 2013 Hormel Foods Corporation

No-bake lemon Jell-O cheesecake

No-bake lemon Jell-O cheesecake
Serves 16 to 24
Filling:
1 can (12 ounces) evaporated milk
1 (3-ounce) package lemon Jell-O
1 cup very hot water
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
8 ounces cream cheese, at room temperature
1 cup sugar
Crust:
9 whole graham crackers, crushed
1/4 cup sugar
1/2 cup butter, melted
Chill the evaporated milk in freezer for about 21/2 to 3 hours.
Add the Jell-O and lemon juice to the hot water and mix until all the Jell-O is dissolved completely. Stir in the lemon zest. Refrigerate until thick but not set, about 1 hour.
Meanwhile, prepare the crust. Mix the crushed graham crackers with 1/4 cup sugar and 1/2 cup melted butter. Press into the bottom of a 9-by-13-inch baking dish, reserving about 1 to 2 tablespoons of the crumbs to use as a topping. Set aside.
Once chilled, whip the evaporated milk on high until light and thick. Add 8 ounces softened cream cheese and 1 cup sugar. Whip until well mixed then fold in the Jell-O mixture and blend thoroughly. Pour into prepared crust and spread evenly. Sprinkle the reserved graham cracker crumbs over the top.
Refrigerate several hours or overnight.
Cut into squares and serve

Taco Salad

Taco Salad

My sister would make this when I was a young girl... 

 

26 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

• 1-1/2 pounds ground beef
  
• 2 envelopes taco seasoning, divided
• 1 medium head iceberg lettuce
• 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
• 2 pints grape tomatoes, halved
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1 large sweet onion, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1-1/2 cups Thousand Island salad dressing
• 1-1/3 cups salsa
• 1/3 cup sugar

Directions

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2
• tablespoons taco seasoning until no longer pink; drain.
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• In a very large serving bowl, combine the lettuce, chips, tomatoes,
• beans, olives, cheese, onion, chilies and beef mixture.
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• In a small bowl, combine the salad dressing, salsa, sugar and
• remaining taco seasoning; pour over salad and toss to coat. Yield:
• 26 servings (1-1/3 cups each).
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© Taste of Home 2012