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.
• 
  
• In a very large serving bowl, combine the lettuce, chips, tomatoes,
• beans, olives, cheese, onion, chilies and beef mixture.
• 
  
• 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).
• 
  

© Taste of Home 2012

TACO DIP SALAD

TACO DIP SALAD

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2 8oz. cream cheese, softened
1/2 cup sour cream
1 8oz. mild or medium salsa
chopped lettuce
tomato cubes
grated Cheddar cheese (or whatever you like)
sliced black olives (optional)
tortilla chips or nacho chips

Mix together cream cheese, sour cream, and salsa.
Pour into a pie plate or bowl.
Top with chopped lettuce, tomato cubes and grated cheese. Add olives, if desired.
Serve with chips.


   

Chicken Tortilla Soup

Chicken Tortilla Soup 

Recipe located at http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/

Prep Time:10 Minutes

Cook Time:1 Hour30 Minutes

Difficulty:Easy

Servings:8

 

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

TRIPLE CHOCOLATE MESS (Crock Pot)

TRIPLE CHOCOLATE MESS (Crock Pot)

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1 pkg. chocolate cake mix
1 pt. sour cream
1 pkg. instant chocolate pudding mix
1 sm. bag chocolate chips 6oz.
3/4 c. oil
1 c. water
4 eggs

Spray crock pot with non-stick spray. Mix all ingredients until smooth. Pour into crock pot. Cook on low 6 to 8 hours. Taste great with Ice Cream..

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

3/4 Cup Sugar

1 Pint Heavy Whipping Cream

1 Quart Half and Half

2 TSP Vanilla

Dash of Salt

Mix all ingredients together and pour into Ice Cream Maker

Creamy Ham and Beans

"This soup freezes well and many people who don't like ham and beans like this soup. It serves 20, depending on the appetites of people eating this delicious soup. Note: I usually soak beans overnight and then they will cook faster. Also only mash a few beans to check them for softness, don't mash them all." 

Original recipe makes 20 servings (approximately)

Ingredients 

• 1 gallon boiling water 
• 2 pounds dry great Northern beans
• 2 onions, chopped 
• 6 cups chopped ham 
• 2 (10.75 ounce) cans condensed cream of mushroom soup 
• 8 ounces processed cheese food (eg. Velveeta), sliced 

 

Directions

1. Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
2. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
3. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.   

PREP 10 mins
COOK 25 mins
READY IN 35 mins