Cooking with the Lady Aggie Tailgaters

Let’s be honest – food is the common denominator when it comes to tailgating! The Lady Aggie Tailgaters are known for some tasty home cooked dishes. Here are requested recipes that are just a sampling of some of the deliciousness that is shared.

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MAIN DISHES – SALADS – SOUPS – SIDES

Fried Rats Baked Rigatoni w/Bechamel Sauce Brisket
Mexican Layer Dip Chile Relleno Casserole Grilled Chicken & Bow-tie Pasta Salad
Spinach & Strawberry Salad Posolè Party Potatoes
Pasta Salad Chile Chicken Chowder Poblano Chicken Chowder
Spinach Rice Casserole Three Cheese Macaroni Roquefort Pear Salad
Sausage Stuffed Jalapenos Sweet Potato Casserole Cheese Ball
Orzo Cheesecake Fruit Salad Coleslaw Taco Soup
Beef-Cheese-Noodle Bake Pasta e Fagioli Oriental Slaw
Breakfast Before Casserole

DESSERTS

Apple Dumplings Oatmeal Cake Zucchini Bread
Peach Cobbler Banana Split Cake Yogurt Marmalade Cake
Oreo Surprise Chocolate Caramel Bars Oatmeal Cookies
Lemon Cake Cherry Cheesecake Peanut Butter Krispies Treats
Chocolate Éclair Cake Christmas Special Fruitcake Pam’s Oatmeal Cookies
Easy Rum Cake Pineapple Cake Fern’s Apricot Prune Cake
Skillet Almond Shortbread

Fried Rats
Author: 
 
Ingredients
  • fresh jalapeno peppers
  • cream cheese
  • bacon
  • toothpicks
Instructions
  1. Slice the jalapenos to the stem and carefully scrape seeds and membrane.
  2. Stuff with cream cheese.
  3. Wrap with a slice of bacon and use a toothpick to secure the bacon end.
  4. Grill until the bacon is crispy.
Notes
Wear rubber gloves when working with the jalapenos

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Baked Rigatoni with Béchamel Sauce
Author: 
 
Ingredients
  • 1 stick unsalted butter (4 ounces)
  • ½ cup and 2 tablespoons all-purpose flour
  • 1 quart whole milk, at room temperature
  • Pinch fresh nutmeg
  • Sea salt and white pepper
  • 1 cup grated Fontina
  • ½ pound thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 3 tablespoons unsalted butter, diced
Instructions
  1. Preheat oven to 425 degrees F.
To make the Béchamel sauce:
  1. In a 2 quart saucepan, melt the butter over medium heat.
  2. Add the flour and whisk until smooth (about 2 minutes).
  3. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
  4. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes.
  5. Remove from heat and stir in nutmeg, ½ cup Fontina, prosciutto and season with salt and white pepper.
  6. Set aside.
Make the pasta
  1. In a large pot, bring about 6 quarts of salted water to a boil.
  2. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
  3. Drain in a colander.
Assembly
  1. Return pasta to the pot and pour in béchamel sauce.
  2. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  3. Pour the pasta with cream sauce into a greased 13 by 9-inch baking dish.
  4. Smooth out top and sprinkle with remaining ½ cup Fontina.
  5. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

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Beef Brisket
Author: 
 
Ingredients
  • 6 lbs or more of Beef Brisket
Sauce:
  • 1 med sized onion (chopped)
  • 2 Tbsp oil (Salad Oil)
  • ½ Cup water
  • 2 Tbsp. Brown Sugar
  • 1 tsp Salt
  • 1 tsp Worcestershire Sauce
  • ¼ tsp Pepper (freshly ground)
Instructions
  1. Trim fat from brisket. Place brisket in heavy aluminum foil large enough to enclose and seal brisket. Set in baking dish.
  2. In sauce pan cook onions in oil until tender, but not browned.
  3. Add remaining ingredients and heat to boiling.
  4. Remove from heat and pour hot sauce over brisket.
  5. Seal brisket and sauce in foil. Fold ends and sides of foil and press to seal tightly.
  6. Bake in 325° F oven for 2-1/2 hours.
  7. Turn off oven and allow brisket to remain in oven until oven cools.
  8. Remove from oven and allow it to rest at least 1 hour before slicing.
Notes
Brisket is easier to slice if refrigerated overnight or until it is completely cooled.
Save sauce, slice, wrap in aluminum foil, pour some of saved sauce & BBQ sauce (if desired) over sliced brisket, seal and reheat in oven for serving.

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Mexican Layer Dip (aka 7-Layer Dip)
 
Ingredients
  • 1 16-ounce can refried beans (or 2 cans of bean dip)
  • 1 cup sour cream mixed with 1 package taco seasoning
  • guacamole
  • 1 bunch green onions, chopped
  • tomatoes, chopped,
  • black olives, sliced
  • jalapenos
  • shredded cheddar cheese
Instructions
  1. Layer the refried beans, sour cream mix and guacamole on a shallow plate or in a pie pan.
  2. Top with your choice of green onions, tomatoes, black olives, jalapenos, cheese.
  3. Serve with tortilla chips.

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Chile Relleno Casserole
 
Ingredients
  • 1 (5 or 6 oz.) can evaporated milk
  • 4 eggs
  • 12 to 14 chilies or other large chilies, roasted & peeled
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 2 tbsp. flour
  • ¾ lb. Monterey Jack cheese, grated
  • ¾ lb. Cheddar cheese, grated
Instructions
  1. Grease an 8 to 9 inch square pan.
  2. Place half the chilies in the pan and cover with half the cheese.
  3. Add another layer of chilies, then another layer of cheese.
  4. Beat eggs, add milk, and baking powder, flour and salt.
  5. Pour over the top.
  6. Bake 45 minutes in a 350 degree oven.

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Grilled Chicken & Bow-Tie Pasta Salad
Author: 
 
Ingredients
  • 8 ounces uncooked bow tie pasta
  • ⅓ cup orange juice
  • ¼ cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon stone-groud mustard
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoons rice vinegar
  • 2 chicken breasts, grilled and chopped
  • 1½ cups seedless red or black grapes, halved
  • 1 cup celery, diagonally thinly sliced
  • ⅓ cup finely chopped red onion
  • ⅓ cup slivered almonds, toasted
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Meanwhile combine orange juice, lemon juice, olive oil, mustard, sugar, salt, black pepper, and rice vinegar in a large bowl, stirring with a whisk to combine.
  3. Add pasta, chicken, grapes, celery, red onion, almonds, chives and parsley; toss gently to combine.

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Spinach and Strawberry Salad
 
Ingredients
  • 2 bunches spinach, rinsed and torn into bite size pieces
  • 4 cups sliced strawberries
  • ½ c vegetable oil
  • ¼ cup white wine vinegar
  • up to ½ c. white sugar, depending on taste
  • ¼ teaspoon paprika
  • 2 T sesame seeds
  • 1 T poppy seeds
Instructions
  1. In a large bowl, toss together the spinach and strawberries.
  2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the spinach and strawberries and toss to coat.
Notes
A little dressing goes a long way – you may not need all the dressing.
Also, don’t pour on the dressing until just before serving.

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Posolè
Author: 
 
Ingredients
  • 2 pounds lean, boneless pork loin, cut into ½-inch pieces
  • 1½ cups chopped onion
  • 2 cloves garlic, minced
  • ½ cup or more chopped green chile (to taste)
  • 2-3 teaspoons chili powder (or ground red chile)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 6 cups canned no-salt-added chicken broth
  • 4 (15½-ounce) cans white hominy, drained and rinsed
  • thinly sliced radishes
  • thinly sliced green onions
  • chopped fresh cilantro
  • oregano
Instructions
  1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
  2. Add pork, and cook 4 minutes, browning well on all sides.
  3. Remove pork, and drain well; set pork aside.
  4. Recoat pan with cooking spray, and place over medium heat.
  5. Add onion and garlic; sautè 5 minutes.
  6. Add green chiles and chili powder; cook 2 minutes.
  7. Return pork to pan.
  8. Add salt, pepper, and broth; bring to a boil.
  9. Cover, reduce heat, and simmer 30 minutes.
  10. Add hominy; cover and cook 30 minutes. If more broth is needed just add water.
  11. Ladle into bowls; top with radishes, green onions, and cilantro or oregano.

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Party Potatoes
 
Ingredients
  • 1 2-pound bag of frozen Southern hash browns (the cubed ones)
  • 1 cup chopped onion
  • 1 10¾-ounce can cream of chicken soup
  • 1 pint sour cream
  • 1 stick margarine or butter, melted
  • 2 cups grated cheese
  • Green chile, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a large mixing bowl.
  3. Put in 9x13 baking dish.
  4. Bake for 50-60 minutes; broil to brown the top as needed.

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Pasta Salad
Author: 
 
Ingredients
Pasta Salad
  • 1 pound pasta (any shape or color)
  • 2-3 stalks celery, chopped coarsely
  • 1 bunch/6-8 green onions, chopped
  • 2-3 carrots, chopped or sliced coarsely
  • ½ large can black olives, sliced or quartered
  • 4 ounces sharp cheddar cheese, cubed
  • 4 ounces hard salami, cubed
  • 14-ounce can artichoke hearts, drained and cut up
  • 2 tablespoons capers
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
Garlic Lover's Dressing
  • 4 tablespoons vinegar (red wine or tarragon are best)
  • 3 (or as many as you like) cloves of garlic, pressed or minced
  • 2 teaspoons salt
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground pepper (or to taste)
  • ¾ cup oil (all vegetable, all olive oil, or a mix of the two)
Instructions
To make the dressing:
  1. In a small container, place the vinegar, salt and garlic.
  2. Let soak overnight (or 4 hours minimum).
  3. Pour the mixture through a sieve to remove the garlic pulp.
  4. Add the remaining ingredients to the vinegar and shake until well blended.
  5. The dressing is great for pasta or tossed salads!
To make the pasta salad:
  1. Chop all the vegetables that you choose to put in the pasta salad.
  2. Cook pasta to al dente, rinse immediately with cold water.
  3. Toss pasta with all other ingredients and ½ to ¾ cup of Garlic Lover's Dressing.

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Chile Chicken Chowder
Author: 
 
Ingredients
  • ¼ cup olive oil
  • 3 large carrots, cut into ½-inch dice
  • 2 large onions, cut into ½-inch dice
  • 5 stalks celery, cut into ½-inch dice
  • ⅛ cup minced garlic
  • ¾ - 1 cup chopped green chile
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground cumin, or more to taste
  • ¼ teaspoon dried thyme, or more to taste
  • 3-4 chicken bouillon cubes
  • 3 quarts chicken broth (9 cups)
  • 3 cups diced (large pieces) chicken
  • ½ cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1 cup heavy cream
Instructions
The day before:
  1. In a stockpot with approximately 9-10 cups of water boil/cook fryer, 3 stalks celery, 2 carrots and 1 onion (cut into chunks) for about 2-3 hours.
  2. When chicken is done, take out.
  3. Save broth for chowder.
  4. When chicken is cooled, debone, then cut into chunks and save for when the chowder is made. Throw away veggies cooked to make broth.
To make chowder
  1. Heat the oil in a large stockpot over medium heat.
  2. Add the carrots, onions, celery, garlic, chopped green chile, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
  3. Stir in the chicken bouillon.
  4. Add the chicken broth, and cook for 15 to 20 minutes, or until the carrots are tender.
  5. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done
  1. Melt the butter in a large skillet over medium heat.
  2. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
  3. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
  4. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
  5. Pour the mixture in the skillet into the stockpot, whisking to blend.
  6. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
  7. Remove the pot from the heat.
  8. Stir in the cream, and it’s ready to serve.

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Poblano Chicken Chowder
 
Ingredients
  • ¼ cup olive oil
  • 2 large onions, cut into ½-inch dice
  • ⅛ cup minced garlic
  • 3 large carrots, cut into ½-inch dice
  • 5 stalks celery, cut into ½-inch pieces
  • 2 to 3 small poblano peppers, seeded and cut into ½-inch dice
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground cumin, or more to taste
  • ¼ teaspoon dried thyme, or more to taste
  • 1 tablespoon chicken bouillon granules
  • 3 quarts chicken broth
  • 3 cups diced (large pieces) grilled chicken
  • ½ bunch fresh cilantro leaves, minced
  • 1 cup all-purpose flour
  • ½ cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • ½ teaspoon hot sauce, or more to taste
Instructions
  1. Heat the oil in a large stockpot over medium heat.
  2. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
  3. Stir in the chicken bouillon, the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
  4. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done
  1. Melt the butter in a large skillet over medium heat.
  2. Add the flour and stir to combine.
  3. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
  4. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
  5. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
  6. Pour the mixture in the skillet into the stockpot, whisking to blend.
  7. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
  8. Remove the pot from the heat.
  9. Stir in the hot sauce, then the cream, and serve.

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Spinach Rice Casserole
Author: 
 
Ingredients
  • 1 chopped onion
  • ½ cup butter
  • 4-6 ounces Velvetta cheese
  • 1 can Cream of Mushroom soup
  • 2 10-ounce packages frozen spinach, cooked per directions.
  • 2 cups cooked rice
Instructions
  1. Saute onion in butter (can do in microwave), until onion is translucent.
  2. Add Velvetta cheese and Cream of Mushroom soup.
  3. Heat until Velvetta cheese is melted.
  4. Add spinach and rice.
  5. Mix well.
  6. Heat thoroughly.

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Three Cheese Macaroni
Author: 
 
Ingredients
  • 12-ounces small elbow macaroni
  • Green chile, diced (as much or as little as you like)
  • 6-8 ounces smoked Gouda cheese, grated
  • 2 ounces Cheddar cheese, grated
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ teaspoon salt
  • 1 large egg (optional, see note)
  • ¼ teaspoon paprika
  • ½ cup bread crumbs
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta as directed and drain.
To make sauce:
  1. In the pan used to cook the pasta over medium heat, melt butter; stir in flour until smooth.
  2. Slowly add milk and salt, whisking to prevent lumps.
  3. Turn off the burner.
  4. Add all but ¼-½ cup of the grated cheese to the sauce and stir while the cheese melts and thickens.
  5. Stir in the chopped green chile.
  6. Beat the egg in a small bowl; add some of the sauce to the beaten egg to keep the egg from curdling.
  7. Pour the beaten egg into the sauce; continue stirring so egg doesn’t curdle.
  8. Add the pasta to the sauce and stir to thoroughly coat the pasta.
  9. Pour the pasta into a 2-quart casserole dish.
  10. Top the pasta with the remaining cheese and paprika.
If a bread crumb topping is desired
  1. Combine bread crumbs, Parmesan, and olive oil in a small bowl and spread on top.
  2. Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake for 25 minutes, until bubbly and golden brown.
Notes
The addition of the egg will make the mac-n-cheese more custard-like. If you prefer a creamier sauce omit the egg.

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Roquefort Pear Salad
Author: 
 
Ingredients
  • Romaine lettuce, chopped into bite-size pieces (I enjoy some Arugula mixed in too; it is a little peppery)
  • 3 pears, cored and chopped
  • 5 ounces Roquefort cheese, crumbled (optional - but I LOVE it)
  • 1 avocado, diced
  • ½ cup thinly sliced green onions
  • ¼ cup white sugar
  • ½ cup pecans (or walnuts or almonds)
  • ⅓ cup olive oil
  • 3 tablespoon red wine vinegar
  • 1½ teaspoons white sugar or sugar substitute
  • 1½ teaspoons Dijon mustard
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • Fresh ground pepper, to taste
Instructions
To make candied pecans
  1. In a skillet over medium heat, stir ¼ cup of sugar together with the pecans.
  2. Continue stirring gently until sugar has melted and caramelized the pecans.
  3. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing
  1. Blend oil, vinegar, 1½ teaspoons sugar, mustard, garlic, salt and pepper.
To assemble salad
  1. In a large serving bowl, layer lettuce, pears, Roquefort cheese, avocado and green onions.
  2. Pour dressing over salad and sprinkle with pecans.
  3. Serve.

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Sausage Stuffed Jalapenos
Author: 
 
Ingredients
  • 1 Pound Pork Sausage (I use the HOT)
  • 1 Package (8 Ounce) Cream Cheese – Softened
  • 1 Cup Finely Shredded Mexican Blend Cheese
  • 1 Cup Shredded Parmesan Cheese
  • 22 Jalapeno Peppers, Halved Lengthwise and Seeded
Instructions
  1. In a large skillet, cook the sausage over medium heat until no longer pink – drain well.
  2. In a small mixing bowl, combine the cream cheese, Parmesan and Mexican blend cheeses.
  3. Fold in sausage.
  4. Spoon about 1 tablespoon of the cheese mixture into each jalapeno half.
  5. Place in two ungreased baking dishes (13x9x2)
    Adding parchment paper to the bottom of the baking dish works well.
  6. Bake uncovered at 425 degrees for 20-25 minutes or until filling is slightly browned and bubbly.
Makes 44 appetizers
ENJOY!
Notes
- Use plastic gloves when handling peppers.
- An apple corer works well to remove seeds and membranes.

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Sweet Potato Casserole
Author: 
 
Ingredients
  • 2 large cans of drained sweet potatoes
  • 2 beaten eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • ½ cup melted butter
  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans or walnuts
  • ½ cup softened butter
Instructions
  1. Mash sweet potatoes.
  2. Add eggs, sugar, vanilla and melted butter.
  3. Spread in a 9 X 13 pan.
For the topping:
  1. Mix brown sugar, flour and nuts.
  2. Cut in softened butter.
  3. Sprinkle over sweet potatoes.
  4. Bake at 350 until brown for approximately 35-45 minutes.

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Cheese Ball
Author: 
 
Ingredients
  • 4 packages of Budding Beef (In the lunch meat area)
  • 4 scallions
  • 2 packages of Philadelphia Cream Cheese
  • Worcestershire Sauce to taste
  • Accent to taste
Instructions
  1. Chop the beef into small pieces.
  2. Chop the onions into small pieces.
  3. Mix everything together and make a ball.
  4. Cover with foil and refrigerate until use - I try to do it several hours before serving….or even overnight.
Serve with any type of crackers you like.

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Orzo Cheesecake Fruit Salad
Author: 
 
Ingredients
  • 1 cup uncooked orzo pasta
  • 1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
  • ½ cup sour cream
  • 1 can (20 oz.) crushed pineapple, undrained
  • 1 large banana, sliced
  • 2 tsp. lemon juice
  • 2 cans (11 oz. each) mandarin oranges, drained
  • 2 cups miniature marshmallows
  • 1 cup chopped pecans, toasted
  • 1 cup canned sliced peaches, drained and chopped
  • ½ cup maraschino cherries, drained and quartered
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • ½ cup flaked coconut, toasted
Instructions
  1. Cook orzo according to package directions.
  2. Drain and rinse in cold water; set aside.
  3. In a large bowl, combine the pudding mix, sour cream and pineapple.
  4. Toss banana with lemon juice; stir into pudding mixture.
  5. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo.
  6. Fold in whipped topping.
  7. Sprinkle with coconut.
  8. Cover and refrigerate for 2 hours or until chilled.

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Coleslaw
Author: 
 
Ingredients
  • Packaged coleslaw mix
  • Crushed pineapple, drained
  • Golden raisins
  • Hidden Valley coleslaw dressing
Instructions
  1. For a small package of coleslaw mix, use one small 8-ounce can of crushed pineapple.
  2. For a large package of coleslaw mix, use one 20-ounce can of crushed pineapple.
  3. Combine all ingredients in a bowl. Taste it until you are satisfied with the taste.

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Taco Soup
Author: 
 
Ingredients
  • 2 pounds ground beef, turkey or chicken
  • 1 large onion, chopped
  • 3 15-ounce cans beans (kidney, black, pinto, chili – any combination), drained
  • 1 15-ounce can whole kernel corn, drained
  • 2 10-ounce cans diced tomatoes with green chilies, undrained
  • 2 14.5-ounce cans diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 12-ounce can/bottle beer or chicken broth
  • chopped green chile
  • 1 4.6-ounce can black olives, drained and sliced, optional
  • 1 1.25-ounce package taco seasoning
  • 1 1-ounce package ranch salad dressing mix
  • Shredded Cheddar cheese
  • Sour Cream
  • Guacamole
  • Fritos or Tortilla Chips
Instructions
  1. Brown the ground meat and onions in a large skillet; drain the excess fat.
  2. Transfer the browned meat and onion to a large slow cooker.
  3. Add the beans, corn, diced tomatoes, tomato sauce, beer/chicken broth, green chile and olives.
  4. Add the taco seasoning and ranch salad dressing mix, and stir to blend.
  5. Set slow cooker on low heat (2-2.5), cover, and cook for 6 to 8 hours.
  6. Serve topped with shredded Cheddar cheese, sour cream, guacamole and/or Fritos/tortilla chips, if desired.
This can also be made in a large stockpot. Assembly is the same but simmer over low heat for at least 1 hour.

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Beef-Cheese-Noodle Bake
Author: 
 
Ingredients
  • 8 ounces small elbow or shell macaroni
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 teaspoons minced garlic
  • 1 pound lean ground sirloin
  • 1 8-ounce can tomato sauce
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 cup milk
  • 2 tablespoons flour
  • ⅛ teaspoon ground nutmeg
  • 1½ cups (6 ounces) grated sharp cheddar cheese, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
  3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
  4. Add onion and carrot, and sauté 4 minutes.
  5. Add garlic, sauté 1 minute.
  6. Add ground beef; cook 5 minutes or until browned, stirring to crumble.
  7. Add tomato sauce, ½ teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
  8. Add pasta to beef mixture, stirring to combine.
  9. Spoon pasta mixture into an 11x7-inch baking dish coated with cooking spray.
  10. Place milk, flour, nutmeg and remaining salt into a medium saucepan; stir with a whisk until blended.
  11. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk.
  12. Add 1 cup (4 ounces) cheese, stirring until smooth.
  13. Pour cheese mixture over pasta mixture, stir.
  14. Top evenly with remaining cheese.
  15. Bake for 20 minutes or until lightly browned.
  16. Let stand 5 minutes.

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Pasta e Fagioli
 
Ingredients
  • 2 ounces of any small shape uncooked Barilla Plus pasta
  • 1 pound 96 percent lean ground beef
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 2 14.5-ounce cans Italian diced tomatoes (low sodium, if desired)
  • 15-ounce can navy beans (or other white beans), rinsed and drained
  • 15-ounce can red kidney beans, rinsed and drained
  • 15-ounce can tomato sauce (low sodium, if desired)
  • 11.5-ounce can V-8 juice (low sodium, if desired)
  • 3 cups beef broth
  • 1 cup water
  • 1 tablespoon white vinegar
  • ½ cup chopped fresh parsley
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon black pepper
  • 1 teaspoon basil flakes
  • 1 teaspoon oregano flakes
Instructions
  1. Bring a large saucepan, half-filled with water, to a rolling boil.
  2. Add pasta and follow directions until cooked aI dente.
  3. Drain pasta and set aside.
  4. While pasta is boiling, brown the ground beef in a nonstick saucepan over medium-high heat.
  5. Once almost cooked through, add the garlic and cook until meat is browned.
  6. Add the onion, celery and carrot to the beef mixture and let ingredients cook for about 5 minutes.
  7. Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer.
  8. Simmer for about 45 minutes, stirring every 5 to 10 minutes.
  9. Stir in the cooked pasta and continue to simmer 15 minutes more.

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Oriental Slaw
Author: 
 
Ingredients
  • One pack pre-shredded cabbage (or 1 medium head shredded))
  • ½ cup oil
  • 3 T white vinegar
  • 3T sugar
  • oriental seasoning packet from the Ramon Oriental noodles pk.
  • Ramon noodles (oriental) SMASHED
  • slivered almonds
Instructions
  1. Mix cabbage, oil, vinegar, sugar and seasoning packet.
  2. Just before serving, add noodles and slivered almonds

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Breakfast Before Casserole
Author: 
 
Ingredients
  • 1 pound sausage, browned
  • 6 eggs, slightly beaten
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 3 slices bread, cubed
  • 1 cup grated cheese
  • chopped green chile, optional
  • sliced mushrooms, optional
Instructions
  1. Brown the sausage and drain.
  2. In a medium bowl beat the eggs.
  3. Add the milk, salt and dry mustard to the eggs, and beat again.
  4. Layer the bread, sausage, green chile and mushrooms in a 9x13-inch baking dish.
  5. Top with grated cheese.
  6. Stir the egg mixture again and pour over the top of the layers.
  7. Cover and refrigerate overnight.
  8. In the morning, remove the baking dish from the refrigerator and preheat the oven to 350F.
  9. Bake for 40-45 minutes until golden brown.
  10. Allow to cool for 5-10 minutes before serving.
Notes
This dish is best if prepared the night before and baked in the morning.

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Apple Dumplings
Author: 
 
Ingredients
  • 2 Granny Smith apples
  • 2 cans crescent rolls
  • 2 sticks butter
  • 1½ cup sugar
  • 1 teaspoon vanilla
  • 6 ounces Mountain Dew
  • Cinnamon
Instructions
  1. Preheat the oven to 350°F. Butter a 9x13 inch pan.
Dumplings
  1. Peel and core the apples. Cut each apple into 8 slices.
  2. Roll each apple slice in a crescent roll, and place in the buttered pan.
Syrup (the good stuff!)
  1. Melt the butter, and then add the sugar; stir slightly – just to moisten all the sugar.
  2. Add the vanilla, stir, and pour over the dumplings.
  3. Pour Mountain Dew around the edges of the pan.
  4. Sprinkle with cinnamon.
  5. Bake for 40 minutes.
  6. Allow to cool slightly before serving.
Serve with ice cream, and spoon some of the sweet sauce from the pan over the top!

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Jay Holland's Favorite Oatmeal Cake
Author: 
 
Ingredients
Cake
  • 1 cup old-fashioned oats
  • 1½ cups boiling water
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg (optional)
  • ¼ teaspoon cloves (optional)
  • 1 teaspoon soda
  • ½ teaspoon salt
Topping
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup milk
  • ½+ cup chopped nuts, optional
  • ½+ cup coconut, optional
Instructions
  1. Preheat oven to 350° F.
  2. Grease and flour a 9 by-13-inch baking pan.
  3. Stir oats into boiling water. Mix and let stand 15 minutes.
  4. In a large mixing bowl, cream the sugars and butter together.
  5. Add the eggs; mix well.
  6. Add the oatmeal mixture and vanilla.
  7. Mix together the flour, cinnamon, soda and salt.
  8. Stir into the oatmeal mixture, mix well.
  9. Bake for 30-35 minutes.
While the cake is baking, make the topping.
  1. In a medium saucepan melt the following: ½ cup butter, 1 cup brown sugar and ¼ cup milk.
  2. Bring to a boil stirring frequently. Boil for a few minutes, then reduce the heat and let simmer until the cake is done baking.
  3. If desired, add ½+ cup chopped nuts and/or ½+ cup coconut.
  4. Spread on cake after it has cooled a few minutes. The topping will soak into the cake!

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Zucchini Bread
 
Ingredients
  • 1 cup vegetable oil
  • 4 whole eggs
  • 3 cups sugar
  • 3 cups packed coarsely grated zucchini
  • 2 tablespoons cinnamon
  • 1 teaspoon salt
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 cup pecans
  • 2 teaspoons vanilla
Instructions
  1. Grease and flour 3 bread pans.
  2. Mix the ingredients together until well combined.
  3. Bake @ 350 for 70 minutes.

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Peach Cobbler
 
Ingredients
Filling
  • 1 cup sugar
  • 2 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • 4 cups sliced fresh peaches
Topping
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup cold butter or margarine
  • 1 whole egg, beaten
Instructions
  1. In a bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat.
  2. Pour into a greased 11 x 7 x 2 baking pan.
To make the topping:
  1. Combine the sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs.
  2. Stir in egg and spoon over peaches.
  3. Bake at 375 for 35 minutes or until filling is bubbly and topping is golden.

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Banana Split Cake
Author: 
 
Ingredients
Crust
  • 2 C graham cracker crumbs
  • 1 stick butter
  • 3 T sugar
Cake
  • 2 C powdered sugar
  • 1 stick butter
  • 2 (8 oz) packages cream cheese
  • 3-5 bananas, sliced
  • 1 large can crushed pineapple, drained
  • 1 large tub cool whip
  • finely chopped pecans
  • maraschino cherries
Instructions
For the crust:
  1. Mix together the graham cracker crumbs, butter and sugar.
  2. Press into a 9X13 pan.
  3. Put in the freezer to set crust.
To make the cake:
  1. Mix together the powdered sugar, butter and cream cheese at high speed for 5 minutes, then pour into crust.
  2. Top with 3-5 bananas, sliced.
  3. Pour on 1 large can of crushed pineapple (drained).
  4. Spread a large tub of cool whip on top.
  5. Top with finely chopped pecans and maraschino cherries.
  6. Refrigerate for 3 hours before serving.

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Yogurt Marmalade Cake
Author: 
 
Ingredients
  • 1½ cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 heaping cup plan, low-fat yogurt
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Zest of 1 lemon
  • ½ cup canola oil
  • ½ cup prepared orange marmalade
  • ¼ cup yogurt
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with non-stick baking spray (or grease and flour).
  3. Sift together the flour, baking powder and salt. Set aside.
  4. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest and canola oil until just combined.
  5. Pour over dry ingredients and mix until just combined; do not over beat.
  6. Pour into a loaf pan and bake for 45 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool slightly. Remove from pan.
  7. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally.
  8. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
Eat. Groan. Repeat.

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Oreo Surprise
Author: 
 
Ingredients
BOTTOM LAYER
  • 1 lg bag of Oreo's - crushed
NEXT LAYER
Mixture of:
  • 2 Cream Cheese
  • 1 cup powdered sugar
  • 1 small Cool Whip
NEXT LAYER
  • 1 lg instant chocolate pudding - mix per package directions
TOP
  • 1 small cool whip
Instructions
See Ingredients

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Chocolate and Caramel Bars
Author: 
 
Ingredients
  • 1 14-oz package caramels
  • ½ C evaporated milk
  • 1 package German chocolate cake mix
  • ¾ C melted butter
  • ⅓ C evaporated milk
  • 1 C chopped pecans
  • 1 C milk chocolate morsels
Instructions
  1. Combine caramels and evaporated milk in a heavy pan until melted; set aside.
  2. Grease 9x13 pan.
  3. Mix cake mix, butter, evaporated milk and nuts. Press half of the dough in the prepared pan.
  4. Bake 8 minutes at 350.
  5. Sprinkle chocolate morsels over baked cake. Spread caramel mixture over the chocolate mixture. Crumble rest of dough over caramels.
  6. Bake another 18-20 minutes. Cool completely before cutting.

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Oatmeal Cookies
 
Ingredients
  • ½ C shortening
  • ½ C brown sugar
  • ½ C white sugar
  • 1 beaten egg
  • 1 T water
  • ½ t vanilla
  • ¾ C sifted flour
  • ½ t soda
  • ½ t salt
  • 1½ C rolled oats
  • 1½ C nuts, raisins or chocolate drops
Instructions
  1. Cream shortening and sugar.
  2. Stir in egg, water and vanilla.
  3. Add dry ingredients.
  4. Drop from a teaspoon to greased cookie sheet
  5. Bake at 375F for 10-15 minutes

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Lemon Cake
Author: 
 
Ingredients
  • Boxed lemon cake mix
Lemon Filling
  • ¾ c sugar
  • 2 tablespoons cornstarch
  • dash salt
  • ¾ c cold water
  • 2 slightly beaten egg yolks
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
Instructions
To make the lemon filling:
  1. In a saucepan, combine sugar, cornstarch, and salt; gradually add water, stirring with a whisk.
  2. Stir in egg yolks, lemon peel, and juice.
  3. Cook and stir over medium heat until thickened and bubbly. Boil one minute and remove from heat.
  4. Stir in butter.
  5. Cool to room temperature without stirring.
Meanwhile bake lemon cake mix according to box instructions in a tube pan.
To assemble the cake:
  1. After the cake is cool and you have taken it out of the pan, cut it crosswise so there are 2 layers.
  2. Spread cooled Lemon Filling between the layers.
  3. Top with a pile of Cool Whip, which you remembered to put in the refrigerator to thaw the night before.

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Cherry Cheesecake
 
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 cup regular Cool Whip
  • 1 graham cracker crust pie shell
  • 1 to 1½ cans cherry pie filling as required
Instructions
  1. Blend the cream cheese, powdered sugar and Cool Whip together in a mixing bowl using hand mixer.
  2. Spread mixture into the graham cracker pie crust.
  3. Let it set in the refrigerator until suitably hardened.
  4. Spread cherry filling on top of pie.
  5. Refrigerate until ready to serve.

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Peanut Butter Krispies Treats
Author: 
 
Ingredients
  • 6 cups Rice Krispies cereal
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 - 1½ cups smooth peanut butter (I use the 1½ cups)
  • 1 cup semi-sweet chocolate chips
  • ¾ cup butterscotch chips
Instructions
  1. Pre-measure Rice Krispies cereal, sugar, corn syrup and peanut butter.
  2. Mix sugar and corn syrup in large 6-quart pan. Place over medium heat, stir frequently so it does not burn. Bring to a mild boil.
  3. Add peanut butter; return to a mild boil. Keep stirring frequently!
  4. Take pan off heat and add cereal. Stir until cereal is evenly coated.
  5. Spread into a 9"x13" cake pan.
  6. Place chocolate and butterscotch chips in a microwavable dish to melt.
  7. Microwave on HIGH for 1 minute; stir and continue heating at 20-second intervals until chips are melted.
  8. Spread over Rice Krispies mixture.
  9. Allow to cool completely before cutting.

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Chocolate Éclair Cake
Author: 
 
Ingredients
Filling
  • 2 small pkg. instant French Vanilla pudding (regular pudding works too)
  • 3 cups milk
  • 8 oz carton Cool Whip
  • Graham Crackers
Topping
  • ¼ cup milk
  • ½ stick margarine
  • 2 oz square unsweetened chocolate (or 6T cocoa + 2 tsp butter)
  • 1-1/2 cup powdered sugar
Instructions
To make the filling:
  1. Combine milk and pudding. Mix and beat well until thick.
  2. Fold in Cool Whip.
To assemble:
  1. In an oblong pan (9X13) put the following:
    a layer of whole graham crackers.
    Top with ½ of the filling.
    Spread evenly over the graham crackers.
    Add another layer of whole graham crackers.
    Top with the remaining filling.
    Spread evenly over the graham crackers.
To make the topping:
  1. In a double boiler heat ½ cup milk, margarine and unsweetened chocolate.
  2. Stir in powdered sugar. Keep stirring until completely smooth and not grainy.
  3. Pour over top of completed layers and spread evenly.
  4. For best results, refrigerate overnight.

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Christmas Special Fruitcake
Author: 
 
Ingredients
  • 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans, hazelnuts)
  • 1 pound pitted dates, coarsely chopped
  • 1 cup halved maraschino cherries
  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
Instructions
  1. In a mixing bowl, combine nuts, dates and cherries.
  2. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated.
  3. Beat eggs until foamy; stir in vanilla. Fold into nut mixture. Mix well.
  4. Pour into a greased and waxed paper-lined 9X5X3 inch loaf pan.
  5. Bake at 300 for 1 hour and 45 minutes.
  6. Cool 10 minutes in pan before removing to a wire rack.

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Oatmeal Cookies
Author: 
 
This was on the old fashioned Quaker "100% Grain" Oats box's lids with a little of my variation. REMEMBER If you're going to spend the time cooking you should use real butter. Always share the cookies so you don't eat too many. You can diet all the other days and the rest of the recipe is really good for you.
Ingredients
  • ½ pound real butter
  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon real vanilla
  • 1½ cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups of Quaker Old Fashioned Oats (uncooked)
  • 1 cup of raisins
  • 1 cup of Craisins
  • 1 cup of chopped pecans
Instructions
  1. Beat (I hand stir/whip with fork) softened butter with sugars. Add eggs and vanilla; beat (I hand stir). Mix together flour, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Add other ingredients, mix well.
  2. Drop by rounded teaspoons onto ungreased cookie sheet.
  3. Bake 11 minutes in a 350 degree oven. Let cookies cool in pan on wooden board for 1 minute. Remove cookies to wire rack.
  4. About four dozen cookies.

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Easy Rum Cake
Author: 
 
Ingredients
For the Cake:
  • 4 eggs
  • ½ cup cold water
  • ½ cup oil (any vegetable, Wesson oil, or canola oil)
  • ½ cup dark rum
  • one Yellow cake mix WITH PUDDING IN MIX
For the Frosting:
  • ¼ lb butter (one stick)
  • ¼ cup water
  • 1 cup of sugar
  • ½ cup dark rum
Instructions
  1. In a large bowl, beat the 4 eggs.
  2. Add water, oil and dark rum; beat together.
  3. Add the cake mix and beat again.
  4. Pour into bundt cake pan (buttered and floured)
  5. Bake 325 degrees for one hour
  6. After cake cools, remove from bundt pan and place on serving platter.
  7. In a saucepan, heat together butter, water, sugar and dark rum until the sugar is dissolved.
  8. Prick holes all the way through the top of the cake to the bottom of cake (I use a grilling fork.)
  9. Slowly drizzle glaze over the cake. It will soak it up in less than an hour.
  10. Serves well from refrigerator for five days tops. Can freeze up to a couple of months.

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Pineapple Cake
Author: 
 
Ingredients
For the Cake
  • 2 beaten eggs
  • 2 cups sugar
  • 20 oz. can of crushed pineapple
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. soda
  • ½ cup chopped pecans
For the Icing
  • 1 8-oz. package of cream cheese
  • ½ stick butter
  • 1 tsp. vanilla
  • 1 ¾ cup powdered sugar
  • ½ cup pecans
Instructions
  1. Mix the cake ingredients together and spread in a greased 9 x 13” pan.
  2. Bake at 350 degrees for 40 minutes.
  3. While the cake is baking mix the icing ingredients together thoroughly. Spread on cake while cake is still slightly warm.

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Fern's Apricot Prune Cake
Author: 
 
Ingredients
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 *4-ounce jar strained apricots (baby food)
  • 1 *4-ounce jar strained prunes (baby food)
  • *The 4-ounce jars are difficult to find. The 3½-ounce containers work as well.
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 1 cup chopped pecans
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Spray a bundt pan with Pam and sprinkle with sugar or grease and flour if you prefer.
  3. Mix all indredients together, and pour cake batter into prepared pan. Bake for one hour.
  4. ENJOY!

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Skillet Almond Shortbread
Author: 
 
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Ingredients
  • 1½ cups plus 2 tablespoons sugar
  • ¾ cup (1½ sticks) butter, melted
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • ½ cup sliced almonds with skins
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.
  3. In a large mixing bowl, stir 1½ cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well.
  4. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar.
  5. Bake until slightly brown on top, about 35 minutes.
  6. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

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