1 can (15 oz) Black Beans, rinsed and drained
1 can (15 oz) Great Northern Beans or Navy Beans, rinsed and drained
1 can (15 oz) Corn, drained
3/4 c. red salsa, any kind
2 C. shredded cheese (I used Kraft 2% Mexican Blend)
1 jar (16 oz) Pace Tequila Lime Salsa (or salsa verde if you can't find it)
1 package (8 oz) reduced fat cream cheese, softened
1/2 c. light sour cream
Bake at 400 degrees for 15 minutes until warm and bubbly. Remove from oven and let set for 5 minutes.
While dip is baking, place a stack of tortillas on a cutting board and cut out football shapes. Spread on a greased cookie sheet and spray tops with cooking spray. Sprinkle sea salt on top. Bake in a 400 degree oven for 5 minutes until crispy.
False Start Fun Fondue
2 cloves garlic, minced
1 lb. Velveeta cheese
1/2 c. apple juice
2 T. green onion, chopped
whole wheat bread (I used Arnold's Dark Wheat)
white american cheese slices or string cheese
raw vegetables, cut up in bite-sized pieces
Preheat oven to 400 degrees. Cut Velveeta in chunks and place in medium saucepan with garlic, apple juice, pepper, paprika, and 1 T. green onion (reserve the rest of the onion for garnish). Cook over medium heat, stirring occasionally, until cheese is melted.
While fondue is cooking, lay out whole wheat bread on cutting board and cut into football shapes (2 footballs per slice).
4 cans refrigerator biscuits (any kind)
1 lb. ground beef
1 package taco seasoning
optional garnishes: lettuce, sour cream, salsa, shredded cheese
Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat.
3/4 cup water
2 cups sugar
1 1/4 cups corn syrup
1 teaspoon salt
2 tablespoons butter
Flavoring and coloring as desired
Place sugar, corn syrup, water, and salt into a medium saucepan and mix well with a wooden spoon. Place over low heat until sugar has dissolved, stirring continuously. Increase the heat and do not stir during the rest of the cooking. Wash the sides of the pan with a brush dipped in water, using an upward motion. This will prevent the formation of crystals which might cause the candy to sugar. After the syrup boils put in the candy thermometer, and when the thermometer registers 265 degrees, remove candy from heat. If you don't have a candy thermometer, you'll know it's done when you drop a little bit into cold water and it becomes brittle. Remove from heat, add 2 tablespoons butter and stir very gently. Divide into however many flavors you want to make and set aside until it's cool enough to handle.
Now for the taffy pulling! Grease hands generously with a stick of unsalted butter to prevent the fresh taffy from sticking to fingers. (you can use cooking spray but it doesn't taste as good)Instruct your taffy pullers to use only their fingertips to lift the edges of the warm, flowing candy up, and then to pull out about 12 inches. Then, they’ll quickly fold the taffy back from the one hand to the other, catching the center, and then pulling again.
If you’re adding food coloring and flavoring, pause briefly after a few pulls to add a drop or two to the mixture, folding the mixture over on the color and flavor. Any food coloring will do and any flavoring oils you want (we like peppermint and raspberry).
When your taffy is very hard to pull and holds its shape when laid out on a platter, it’s ready to cut into pieces. Rub a pair of kitchen scissors with unsalted butter, and then cut the hardened taffy into bite-size pieces. Wrap in squares of plastic wrap or wax paper. Or, just place on a platter and serve them up! Enjoy!
1 can sweetened condensed milk
green food coloring, optional
Using fine grater, scrape the zest from two of the limes. Place in a bowl. Squeeze juice from all three limes into bowl. Add can of sweetened condensed milk. Add one drop green food coloring (optional--it just looks nice:)) and stir well. Refrigerate at least one hour until set. Serve with your favorite fresh fruit and enjoy!
Fortunately, I DO know people who make great toffee (it's all about who you know, right?:)) and they're giving a bunch away to you! How cool is that?
So, let me introduce you to English Toffee Anytime. Buttery almond toffee covered with pure Guittard chocolate and coated with the finest chopped almonds. It has no preservatives and is honestly the most heavenly toffee I've ever had.
Here are the juicy details and how to win your free toffee!
Go to English Toffee Anytime and then come back and leave a comment here telling one fact about them or their products. Anything. NO REPEATS!:)
On February 3rd, we'll randomly pick seven winners! Respond with your address by Feb. 5 and they guarantee they can get you your toffee by V-Day.
2nd prize – half pound box of toffee, choice of flavor (milk, dark or white), shipped to the winner;
3rd prizes – 5 third prizes of the Triple Taste-The-Toffee sampler shipped to the winners.
(this week only--offer ends Feb. 3)
--A one pound box of toffee, and
--A complimentary Valentine card with a personal message.
This offer is expires at the close of the contest/giveaway and may not be combined with any other discount or offer.
One more contest detail: They can only ship to addresses within the continental United States, sometimes called the ‘lower 48’ and due to customs restrictions, they do not ship to military APO and FPO addresses.
Different color themes would be really fun depending on what you're making this for. What little princess wouldn't love purple & pink "jeweled jello" at a party? Or, how about Superbowl team colors? :) Go Steelers!
4 small boxes of jello, different colors
1 can sweetened condensed milk
2 envelopes unflavored gelatin
Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (small tupperware works well) and chill overnight.
Ready a 9×13 pan.
Cut flavors of jello into small blocks.
Mix together carefully in pan.
In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool.
Pour cooled milk mixture over jello and chill overnight.
Lots of Lovin' Cinnamon Rolls
(or use a loaf of frozen bread dough, let is rise, and join us at assembly directions)
2 cups unsifted unbleached floured
¼ c sugar
1 Tbs salt
2 packages of active dry yeast
In sauce pan heat up (until just warm, not boiling):
2 ¼ c. milk
¼ c. cooking oil
Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed liquid from sauce pan.
Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.
By hand, gradually stir in 4-5 cups of flour to make a soft dough.
Kneed it on a floured surface until smooth and elastic, about 1 minute.
After kneeding let it rise covered in a warm place until doubled (45-60 minutes).
Punch down dough. Separate dough into two equal portions. Roll out to form two large squares (about 9 x 11 inches). Spread ¼ c. melted butter on top of dough. Sprinkle cinnamon and sugar to heart’s desire (be generous with cinnamon and sugar).
6 C. breakfast cereal (we used Corn Pops)
1/4 c. butter or margarine
1 bag (about 40) large marshmallows
red food coloring
Frosting (any kind)
aluminum foil or wax paper
assorted candies (circus peanuts for feet, peach rings for eyes, licorice and hershey kisses for anteanne, runts candies for mouths and inside of eyes)
You are basically making "rice krispy treats" for the bug's bodies. We just used a larger cereal for a fun texture. In a large bowl, microwave butter and marshmallows for 3 minutes, stirring after 2 minutes. Add a few drops of red food coloring and stir well. Mix in the breakfast cereal, stir well. Let cool for a minute or two until it is cool enough to handle.
I'm still here and still cooking--we've had a week of the family flu and a broken fridge. Ick.
Everyone is feeling much better and a new fridge is arriving tomorrow. I think I actually might miss my "walk out" fridge on the screened in porch.:)
We're making "Love Bugs" tomorrow as a Valentine's experiment. We'll see how they turn out! See you soon!
Peanut Butter Cookie Dough (or sugar cookie dough)
Chocolate cookies (I used Grasshopper cookies)
Chocolate icing (I used some Betty Crocker right from a can! Ack!)
Preheat oven to 375 degrees. Take a golf-ball sized pinch of cookie dough and flatten slightly in your hand. Place one hershey's kiss in the center of the dough and wrap dough around it, completely covering the hershey's kiss.
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