Ingredients:
2 cups water
1 cup sugar
3/4 cup lime juice
3/4 cup lemon juice
1 cup tequila
1/2 cup Amaretto
Directions:
Bring water to a boil, add sugar. Boil for three minutes, until sugar is dissolved. Remove from heat, let cool to room temperature.
Add lime juice and lemon juice to sweet syrup mixture. Add tequila and amaretto. Once combined, pour into martini shaker with ice until well chilled. Serve.
Ingredients:
2 eggs
1 to 1.25 pounds ground beef
1 small red onion, chopped
1/2 cup milk
1 1/2 cups ketchup
1/4 cup prepared yellow mustard
1/4 cup red wine vinegar
1 teaspoon crushed sea salt
1 1/2 cups cracker crumbs
1/2 cup brown sugar
Directions:
Preheat oven to 350 degrees. Beat all ingredients in a large mixing bowl. Form the mixture into balls and place on a 9×13 baking dish. Bake in the preheated oven until the meatballs are no longer pink in the center, approximately one hour.
One of my favorite recipes from the late, great Karen Gruhala. YUM.
Ingredients for Bars:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1 2/3 cups sugar
1 cup cooking oil
Ingredients for Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In al arge mixing bowl, beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat till well combined.
Spread batter in a lightly greased 15x10x1 inch baking pan. Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting (below), then cut into bars. Store in refrigerator.
For cream cheese frosting: In a medium bowl beat together 4 ounces cream cheese, softened; 1/4 cup butter, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.
This recipe was given to me by my favorite CFO, Mrs. Amy Crump in 2002.
Ingredients:
White cake mix
1 can of frozen margarita mix (10 ounces), thawed
Prepare the cake as directed on the package, but substitute the water requirement with margarita mix. Make up the difference with water, if necessary. Bake as directed. For frosting, Amy suggests a canned frosting (but don’t tell anyone) – she likes the whipped vanilla kind. AND, don’t forget the sprinkles. LIfe is much more fun with sprinkles!
Ingredients:
1/2 stick margarin
1/2 cup flour
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 container Cool Whip
Fresh strawberries
1 1/2 cups sugar
4 tablespoons corn starch
1 1/2 cups water
Strawberry gellatin or Jell-O
1 teaspoon fresh lemon juice
Cream 1/2 stick margarin and 1/2 cup flour. Pat into 9×13 pan. Bake at 350 degrees for about 15 minutes or until light golden brown. Cool.
Cream together 1 package cream cheese, 1 cup powdered sugar. Fold in one container of Cool Whip. Spread on cooled crust. Cover with fresh strawberries.
Mix together in suacepan and cook until thickened: 1 1/2 cups sugar, 4 tablespoons corn starch and 1 1/2 cups water. Remove from heat and stir in 4 rounded tablespoons strawberry Jell-O and 1 teaspoon fresh lemon juice. Cool slightly, then pour over strawberry layer. Refrigerate 2 hours before serving
Ingredients:
3/4 cup graham cracker crumbs
1/4 cup sugar
3 (8 oz) packages low-fat cream cheese
1/3 cup unsweetened cocoa
3 tablespoons flour
1 (14 oz) can fat-free sweetened condensed milk
3 egg whites
1 egg
1/4 cup semi-sweet chocolate chips, melted
1 1/2 teaspoon vanilla extract
Preheat oven to 300 degrees. Spray bottom of Springform pan with non-stick spray. Combine crumbs, sugar; sprinkle evenly on bottom of pan. In large mixing bowl, beat cheese until fluffy, mix in cocoa and flour. Add milk, egg whites, egg, chips and vanilla; mix well. Pour into prepared pan. Bake 45-50 minutes or until center is set. Cool. Chill. Garnish with mint sprigs and raspberries.
A recipe that has been passed down for generations in my family, it always makes a large amount and extras can certainly be frozen for future consumption.
Ingredients:
3-4 chicken breasts
1 large package wide egg noodles
2 green peppers, chopped
1 medium onion, chopped
1 large jar chopped pimento
2 cups chicken broth
2 cans mushroom soup
1 can mushrooms
1/4-1/2 cup butter
Preheat oven to 325 degrees. Boil chicken and remove from bone. Cook green peppers and onion in butter until tender. Cook noodles according to package directions (add chicken bouilllon cubes to boiling water for extra flavor if desired). Drain noodles well. Combine all ingredients. Put in 13×9 baking dish and bake until done, about 35-45 minutes.
Preheat oven to 350 degrees.
Ingredients:
1 box white or vanilla cake mix
1 tablespoon vanilla
1/2 cup chocolate chips
Follow directions on boxed cake mix. Add vanilla. Stir ingredients well. Add chocolate chips and gently stir together.
Pour mixture in cupcake pan (I recommend using cupcake liners as the chocolate chips can get a bit sticky). Bake in a 350 degree oven following the suggestion on the boxed cake mix (typically, 17-18 minutes does the trick in my oven).
Remove from oven and cool thoroughly before icing.
2 cups Bisquik mix
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries
Butter
Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a medium bowl, combine Bisquik mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a large rectangle. Scatter blueberries on half of the dough; fold over remaining half of dough. Gently press to a uniform thickness. Cut dough in 4 squares; cut each square diagnoally in both directions to make 16 triangles. Arrange scones on prepared baking sheet. Bake in upper third of oven until browned on top, about 8-10 min.
Spread butter lightly over tops. Serve warm
1 pkg jumbo pasta shells
1 lb. ground beef
1 8oz. pkg cream cheese
1 jar taco sauce
1/4 cup chili powder
Shredded Mexican cheese
Tortilla chips
Sour cream
Preheat oven to 350 degrees.
In a large pot, bring water to a boil. Cook jumbo pasta shells until tender (approx. 10 min.).
Simultaneously, in a medium skillet, brown ground breef. Once beef is browned, add cream cheese. Stir until melted and well-combined with beef. Add 1/4 cup chili powder to beef and cheese mixture.
Drain pasta.
Grease a 9×13 pan. Take each pasta shell and fill with beef mixture. Line pasta on greased pan. Once pan is filled, drizzle taco sauce over shells. Sprinkle cheese. Sprinkle crushed tortilla chips.
Bake for 20 minutes or until cheese is melted.
Top with dollops of sour cream before serving.