Kim Jones
1 package (18 oz.) Oreo cookies (blended until powder. Cookie, cream and all)
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping
Using a food processor crush Oreos and mix with cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.
Victoria Carpenter
Café Rio Meat Marinade
6 lbs. meat (beef, chicken or pork)
1 pint salsa
1 can coke
2 cups brown sugar
Put all ingredients in crock-pot and cook until meat shreds easily.
Café Rio Dressing
1 pkg. ranch dressing made or use bottle of ranch (1 cup)
2 tomatillos
½ bunch cilantro
1 clove garlic
1 lime juiced
jalapeno (to taste)
Blend all ingredients together.
Gunpowder Chicken (casserole)
Cook: 2 cups rice
Combine:
2 cups chicken (cooked and shredded or use 1 can drained)
1 can cream of chicken
1 cup plain yogurt or sour cream
Topping
1 ½ cups ritz crackers (crushed)
1 T. pepper (we do not use this much the kids don’t like it so hot)
1 cube butter melted
Layer in 9X13 pan: rice, chicken mixture, topping.
Bake 350 for 30mins or until heated through and topping is slightly browned.
Sprite Chicken
6-8 boneless skinless chicken breasts
½ cup veg. oil
1 cup soy sauce
¼ cup sugar
Sprite
Put chicken in a large bowl. Mix together oil, soy sauce and sugar. Pour over chicken. Then add enough Sprite so chicken is covered.
Marinate 12 hrs. Grill Chicken and enjoy!
Salsa
Maegan Stark
(makes a lot)
6-8 roma tomatoes diced
2 cans black beans rinsed
1 can white corn drained
½ cup cilantro
3-4 green onion diced
2 avocados diced
1 packet good seasons Italian dressing (use just the dry spices do not make the dressing)
1-2 tsp. lime juice
Honey Whole Wheat Bread
Jasmine Crosby
(makes 5-6 loaves-if you don't have a Bosch mixer, I recommend halving the recipe for a kitchen-aid or other mixer)
6 Cups warm water
2 TBSP yeast
1/2 Cup oil
1/2 Cup honey
2 TBSP salt
2 TBSP lemon juice
1 egg
16 cups whole wheat flour
1) Add yeast to water in mixer and set aside.
2) In a small bowl or measuring cup, add oil, honey, salt, lemon and egg.
3) Add oil mixture to water mix, then add flour 1 cup at a time
4) Mix on high speed for 10 minutes
5) Separate into 5-6 loaves and let rise until double
6) Bake at 350 for about 30 minutes.
Oriental Chicken Salad
Maxine Ratliff
1 Whole Chicken Breat- slivered
2 tbsp. toasted sesame seeds ( can omit )
2 oz. slivered toasted almonds
1/2 head cabbage- shredded
2 green onions- chopped fine
1 pkg. chicken flavored ramen noodles
Salad Dressing
1/2 pkg. ramen noodle seasoning
2 tbsp. sugar
1/2 cup vegetable oil
3 tbsp. rice or white vinegar
1 tsp salt
1/2 tsp pepper
Texas Brownies
Maxine Ratliff
Step 1
In large bowl mix
2 cups flour
2 cups sugar
1/2 tsp salt
Step 2
Boil in saucepan
2 cubes butter
1/4 cup cocoa
1 cup water
Step 3
In small bowl combine
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
Mix all ingredients together and pour onto large cookie sheet. Bake 375 for 20 min.
Frosting
1 cube butter
5 tbsp. buttermilk
1/2 cup cocoa
Mix in saucepan almost to a boil, remove from heat, pour in 1 lb box powdered sugar.
Pour on brownies right from oven. Add nuts if desired.
Laura Huff enjoying the grub even after a root canal and a mouth that was still numb.
Kathy, Marianne, and Jasmine loving the good food, friends, and converstaions. I love Kim's expression. Don't hate me Kim but I just loved this picture of you :)
Peanut Butter Truffle Brownies
Marianne Arnold
Brownie Base
1 box fudge brownie mix
Filling
½ c butter, softened
½ c creamy peanut butter
2 c powdered sugar
2 t milk
Topping
1 c semisweet chocolate chips
¼ c butter
Bake brownies according to package directions. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
