Category Archives: Recipe

Banana Nut Muffins

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2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

1. Pre-heat oven to 400 F. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; Make a well in center.

2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

3. Mix batter just until moistened; do not over mix.

4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.

Cashew Carmel Crunch Bars

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1 bag (14 oz) carmels
2 tablespoons margering
2 tablespoons water
6 cups Kellegg’s Cocoa Krispies cereal
1 cup shite chocolate morsels devided
vegtable cooking spray

1. In large microwave-safe bowl, microwave carmels, margrine and water at HIGH for 3 minutes or until melted and m=smooth, stirring after each minute.

2. Add Kelleggs Cocoa Krispies cereal and cahews. stirr untill well coated.

3. Spread mixture into 13 X 9 X 2-inch pan coated with cooking spray. Let stand about 2 minutes. Stir in half of the white chocolate. Sprinkle the remaning chocolate over the mixture and press evenly into pan. Cut into 2-inch squares when cool.

makes about 24 sauares

Frozen Peanut Butter Pie

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1 PKG (6 oz 1 cup) semi sweet chocolate morsels
3 tablespoons margrine
2/3 cup smooth peanut butter, devided
2 cups Kelloggs Cocoa Krispies cereal
1 PKG (3oz) cream cheese, softened
1/2 cup confectioners’ sugar
1 container (12 oz) frozen, non-dairy whipped toppine, thawed

1. In 2-quart saucepan, over low heat, melt chocolate morsels and margarine, stirring constantly. Remove from heat. Place 3 tablespoons of the chocolate mixture and 1 tablespoon of the peanut butter in small bowl. Set aside.

2. Stir Kelloggs Cocoa Krispies cereal into remaning chocolate in pan. Spread in bottom and around sides of 9 inch pie pan to form crust. Refrerate until firm.

3. Beat together remaining peanut putter, cream cheese and sugar until smooth. Add 1/3 of the whipping topping, beating until smooth. Fold in remaining whipping topping, using wire whip if necassary. Spread evenly in prepared crust. Heat reserved chocolate and peanut butter mixture until smooth. Drizzel over pie filling. Freeze until firm, about 2 hours. Serve frozen.

makes about 8 servings

Cool Mint Cocoa Pie

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2 tablespoons margarine
1/4 cup corn syrup
1/2 cup semi-sweet chocolate morsels
2 cups Kellogg’s Cocoa Krispies cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz) marshmallow creme
1 1/2 teaspoon peppermint flavoring
1/4 teaspoon liquid green food color
1 container (8 oz) reduced fat frozen whipped topping, thawed
Vegetable cooking spray

1. place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smoot. Remove from heat.

2. Add Kelloggs Cocoa Krispies cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and sides of a 9 inch pie pan coated with cooking spray. (if mixture is to soft, refrigerate about 5 minutes.) Chill crust.

3. Combine gelatin and water in a small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has disolved. Remove from heat.

4. In large mixing bowl, combine marshmellow creme, flavoring, colors and warm gelatin, mixing until smooth. Throughly fold in thawed whipped topping.

5 Spoon filling into chilled crust. Refrigerate 3 hours or untill firm. Serve garnished with additional whipped topping and chocolate curls, it desired.

about 8 slices.

Crock Pot Potato Soup

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Crock Pot Potato Soup w/ hash-browns

Author Kathy Fornof

Ingredients

  • 1 30 oz bag frozen shredded hash browns
  • 3 14 oz cans of chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup onion chopped
  • 1/4 tsp. ground pepper
  • 1 pkg cream cheese
  • 1 small bag frozen corn

Instructions

  1. In a crockpot, combine everything EXCEPT for the cream cheese

  2. Cook for 6-8 hours on low heat. 

  3. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. 

  4. Add the corn just before serving, to allow enough time to heat the corn.

Recipe Notes

The picture is not mine.

Chile Verde is off the hook

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Chile Verde

This Chile Verde has been a favorite of anyone who tried it.

Course Appetizer, Main Course
Cuisine Mexican

Ingredients

  • 5 lbs Thick, Boneless, pork chops Cut into Chunks
  • Vegetable Oil
  • 1 tbsp Ground Cumin
  • 1 tbsp Salt
  • 2 tbsp Flour
  • 1 cup water estimate
  • 6 can roasted, diced green chilies
  • 1 can roasted, diced jalapeños
  • Salt
  • Ground Garlic

Instructions

  1. Fry the pork chops in vegetable oil. Fry until water is out and there is brown bits on the bottom of the frying pan.

  2. Add Tbsp of ground cumin and Tbsp of salt

  3. Sprinkle two Tbsp of flour

  4. Cook for a couple minutes, turning frequently and scraping up the bottom of the pan

  5. Add about a cup of water. Keep water simmering.

  6. Add 6 cans of roasted, diced green chilies

  7. Add 1 can of roasted, diced jalapeño 

  8. Season to taste with salt and ground garlic

  9. Let simmer about 15 minutes, and enjoy.

Recipe Notes

The Chile Verde is good fresh. However, I find the taste gets better if you allow time for the flavors to mingle.

Dorito Chicken Tenders

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Doritos Crusted Chicken Strips

Doritos for dinner is always fun.

Servings 2
Author Holly Nilsson

Ingredients

  • 1 Bag of Doritos any flavor
  • 1 egg
  • 2 tablespoons milk
  • 2 chicken breasts

Instructions

  1. Preheat oven to 400
  2. Cut chicken into strips (about 3/4″)
  3. Place crush Doritos until you have 1 1/2 cups of crushed Doritos.
  4. Whisk together egg & milk in a separate bowl.
  5. Dip each strip in the egg mixture and then into the Doritos mixture. Press the chips into the chicken making sure the whole strip is coated.
  6. Place on a foil lined pan and lightly spray the tops of the chicken with cooking spray.
  7. Bake 15-17 minutes or until cooked through.
  8. Serve with ranch or sour cream.

Delicious Oatmeal Cookies

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Chewy Oatmeal Cookies

Ingredients

  • 3/4 cup butter flavor Crisco (or regular Crisco) all vegetable shortening (3/4 stick)
  • 1 1/4 cup light brown sugar firmly packed
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla
  • 3 cup quick oats uncooked
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts

Instructions

  1. Heat oven to 375 F. Grease baking sheets with Crisco.
  2. Combine Crisco, light brown sugar, egg,milk, and vanilla in large bowl. Beat at medium speed of elctric mixer until well blended.
  3. Combine oats , flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just untill blended. Stir in raisins and nuts.
  4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
  5. Bake one baking sheet at a time at 375 F for 10 to 12 minutes, or until lightly brown. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.

Check out this Holiday Bark

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Simple Holiday Bark

 Keep around the house for a holiday treat — or wrap it up as a gift! 

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 11
Calories 142 kcal
Author Phillip Friedman

Ingredients

  • 12 oz. Chocolate
  • 8 oz. white chocolate
  • 1/2 cup candy canes or peppermint candies

Instructions

  1. Line cookie sheet with foil.
  2. Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
  3. Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
  4. Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.

Recipe Notes

https://www.countryliving.com/food-drinks/recipes/a13252/simple-holiday-bark/

Chocolate Chip Cookies on the Traeger

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After trying cookies from a Traeger, you will never want to go back to cookies any other way. For those curious to make their first attempt at cookies on a Traeger, there is not a strong smoke flavor.

Recommended Pellet: Pecan

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Classic Chocolate Chip Cookies

Once you try chocolate chip cookies from a Traeger Grill, you'll never want to go back to your oven!
Prep Time 5 minutes
Cook Time 17 minutes

Ingredients

  • 2 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 stick butter softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup 12 oz semisweet chocolate chips
  • 1 1/2 cup chopped walnuts or pecans optional

Instructions

  1. Set grill to Medium setting (three speed controller)
  2. Combine flour, baking soda, and salt, set aside
  3. In another bowl beat butter. Add brown sugar, sugar, eggs, and vanilla, mix
  4. Gradually emerge the flour mixture
  5. Fold chocolate chips and nuts into dough
  6. Drop spoonful amounts of dough onto aluminum foil
  7. Bake for 17 minutes
  8. (Tip: Use a new sheet of foil for each batch of cookies to prevent sticking)

Recipe Notes

Once you try chocolate chip cookies from a Traeger Grill, you'll never want to go back to your oven!

Adapted from Anthony Child