1 c. chopped nuts (pecans)
1 pkg. butter cake mix
1 small pkg. vanilla pudding
1/2 c. light rum
1/2 c. water
1/2 c. vegetable oil
Grease Bundt pan. Add nuts. Pour cake mix and pudding
mix in a bowl and mix. Add the rum, water, oil and eggs. Beat
2 minutes. Pour over nuts in pan and bake until firm at 300 degrees.
Place on rack. Carefully insert knife around edge until
loosened. Pour hot glaze over cake and let stand 30 minutes.
Then invert onto plate.
Rum Cake Glaze:
1 stick margarine
1 c. sugar
1/4 c. rum
1/2 c. water
Boil for 3 minutes. Pour evenly over cake.
Note: It makes a lot, but pour all of it on cake.
Layered Tostado Bake
1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
8 oz can tomato sauce
16 oz can refried beans
4 oz can chopped green chiles
1/2 cup sliced ripe olives
1 cup Bisquick Original Baking Mix
1/2 cup cornmeal
1/4 cup milk
1 egg, beaten
2 tablespoons vegetable oil
1 cup sour cream
2 cups shredded Cheddar cheese
Heat oven to 375 degrees. Grease rectangular baking dish, 12 x 7
1/2 x 2-inches. Cook and stir ground beef and onion in 10-inch
skillet until beef is brown; drain.
Stir in seasoning mix, tomato sauce, beans, chiles, and olives. Mix Bisquick, cornmeal, milk, beaten egg, and oil until moistened; beat vigorously 30 seconds.
Spread in prepared baking dish. Spoon beef mixture over dough. Mix
remaining ingredients; spoon over beef mixture. Bake uncovered 30
minutes. Let stand 10 minutes before cutting.
Texas Beef Skillet
1 pound ground beef
3/4 c onion, chopped
1 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic salt
16 oz can tomatoes, cut up
15 oz can red kidney beans
3/4 c quick cooking rice
3/4 c water
3 Tbsp green pepper, chopped
3/4 c shredded Cheddar cheese
In skillet cook ground beef and onion till beef is brown and onion
is tender; drain off fat.
Sprinkle meat mixture with chili powder, salt, and garlic salt.
Stir in undrained tomatoes, undrained beans, uncooked rice, water,
and green pepper.
Cover and simmer, stirring occasionally, for 20 minutes. Top with
cheese. Cover and heat till cheese melts, about 3 minutes longer.
Sprinkle with crushed corn chips, if desired.
Variation: Increase chili powder to 2 1/2 tsp, add 1 tsp cumin,
and increase tomatoes to 1 quart (or a 28 oz can).
Variation: Use 2/3 cup uncooked brown rice. Cook an hour or so,
adding water as needed. Add beans during last 20 minutes.
Garden Potato Salad
9 small red skinned potatoes (about 1-1/2 lb.)
1 cup plain nonfat yogurt
3/4 cup diced celery
1/2 cup chopped green onion
2 TB red or white wine vinegar
1 TB Dijon mustard
2 tsp. dried dill weed
1/4 tsp. ground black pepper
2 medium tomatoes, cut into wedges (optional)
Fresh dill sprigs, for garnish
In a 3 to 4 quart pot, combine the potatoes and enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook until fork-tender, about 20 minutes.
Drain potatoes in a colander and let cool. (Do not cool under water or they will become soggy.) Cut cooled potatoes into large chunks.
3. In a large bowl, combine potatoes, yogurt, celery, green onion, vinegar, mustard, dill weed, and pepper. Toss gently to combine. Serve immediately or cover bowl with plastic wrap and refrigerate. Serve the salad with tomato wedges and garnish with dill sprigs.
3 c. cracker crumbs
1 Tbsp. onion, chopped
1 small can oysters, drain and
1/4 c. margarine
1/2 tsp. pepper
2 stalks celery
1/3 c. hot milk
Put oysters (drained), onion, crackers and celery
through food chopper. Melt margarine; add milk, pepper and
liquid drained from oysters. Heat. Stir into crumb mixture.
Stuff into turkey.
Famous Banana Split Cheesecake
2 1/2 cups graham cracker crumbs (you could use a ready made crust and omit this and the butter)
3/4 cup melted butter
4 cups confectioners sugar
2 (8 oz) packages cream cheese
1 (8oz) can crused pineapple, drained
3 medium banannas sliced
1 (12oz) container frozen whipped topping (thawed)
8 maraschino cherries halved
1/4 cup chocolate syrup
1/2 cup pecan halves
Blend melted butter and graham cracker crumbs and press into bottom of 13×9 pan or buy a ready made crust.
Blend confectioners sugar and the cream cheese until smooth.
Spread over the crust and layer the pineapple and banana slices on top. Then spread the whipped topping over the top. Decorate with the cherry halves.
Drizzle with chocolate syrup and pecans. Chill for at
least 4 hours then serve.
Cranberry Sweet Potato Bake
Serving Size : 6
1 1/2 pounds sweet potatoes
1 1/2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter or margarine
1 1/2 cups granola cereal
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool.
Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. x 2-in. baking dish.
Top with half of the sweet potatoes. Repeat layers. Dot with butter.
Cover and bake at 350 degrees F for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes.
Cream Cheese Corn
Serving Size : 7
3 pounds whole corn kernels, cooked
1/2 cup butter
1 (8 oz) package cream cheese
Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan.
Cook over medium heat for about 20 minutes. Serve hot.
Gold Rush Tacos
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska
1-1/2 cups thick and chunky salsa
1 can (4 oz.) diced green chiles, drained
1 can (8-3/4 oz.) black beans, rinsed and drained
8 corn taco shells
Drain and flake salmon, removing skin and bones if
necessary. Set aside. Combine salsa, green chiles and
beans in a large saucepan; stir and heat through. Add the
salmon; stir gently and heat through again.
Transfer salmon mixture to a serving dish. Arrange taco
shells on a platter and offer separate bowls of toppings
such as salsa, lettuce, green onion, tomatoes, grated
cheese, olives, avocado and sour cream. Makes 4 servings.
Grand Chocolate Chip Cookies
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups oatmeal (run through blender)
1 teaspoon baking powder (add to oat powder)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 ounces chocolate chips
1 (4 ounce) Hershey candy bar, grated
1 1/2 cups chopped nuts
Heat oven to 375 degrees F. Cream the butter, sugar and brown sugar. Add the eggs and vanilla extract. Mix together the flour, oatmeal, baking powder and salt. Add the chocolate chips, Hershey candy bar and chopped nuts. Bake on ungreased cookie sheets. Use a tablespoon of dough for each cookie and place 2 inches apart. Bake for 12 to 15 minutes. Watch carefully. Makes 6 to 7 dozen.