1 box graham crackers
2 boxes sugar free vailla pudding
3 cups milk
chocolate icing
1/3 cup of milk
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And not to mention Family Recipes, Fun and Adventure. Michelle or the kids might drop by to leave special pictures, school news or creative ideas for you to try with your family! Stay & Enjoy.
Mike's sister came over to celebrate his birthday with a yummy chocolate eclair cake her son Jake had made. 1 box graham crackers 2 boxes sugar free vailla pudding 3 cups milk chocolate icing 1/3 cup of milk tub of cool whip 1) Mix both boxes of pudding with 3 c milk 2) thin icing with 1/3 c milk 3) fold cool whip in pudding Then layer in 9x13 pan: graham crackers, pudding mix, graham crackers, chocolate, graham crackers, pudding, graham crackers, top with icing. Set in fridge for 24 hours to set. 1 3/4 c. all purpose flour 1 1/2 c. sugar 1 tsp. baking soda 1 tsp salt 2 ripe med. bananas 2 eggs 1/2 c vegetable oil 1 tsp vanilla 1/4 c. buttermilk 1 c. walnuts, chopped if desired Ina large bowl stir together four, sugar, baking soda and salt. In another mixing bowl combine eggs, oil, buttermilk, vanilla and bananas; add to flour mixture stirring just until combined. fold in nuts. Pour into a greased 9 x 5 x 3 inch baking pan. Bake at 325 for 1 hour and 20 minutes. RECIPE TIP: If you don't have buttermilk use milk and mix with 1 Tablespoon of white vinegar! Best ever salsa! 1 bunch of green onions 1 can of Rotel 1 can of Mexican stewed tomatoes pinch of cumin 1 sliced jalapeno (optional) 1 bunch of tops of cilantro Blend in cuisinart and serve with chips! TIP: Blend all ingredients except rotel and add it after everything is chopped for a chunkier salsa. 3 1/2 cups no-pulp orange juice 3 1/2 cups pineapple juice 2 cups sweet n' sour mix 1/2 cup grenadine DIRECTIONS: Combine all ingredients in a large pitcher or cooler. Stir to mix. Serve over ice. For an adult drink you can add rum and triple sec. Makes about 24 drinks These fruit kabobs were a hit at the party. Use a watermelon to hold the sticks for this tasty treat of watermelon, strawberries, mango and pineapple skewers. INGREDIENTS: 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips DIRECTIONS: 1.Preheat oven to 350 degrees F (175 degrees C) .2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Courtesy of Allrecipes.com. RECIPE HINT: Sprinkle with powdered sugar and serve warm with ice cream!
Picture by Taste of Home
We had Julie's 3rd grade teacher, Miss Walker, over for dinner and cooked this! Ingredients
RECIPE HINT: I couldn't find unsweetened apple juice so I used Canvas Chardonnay and it was delicious! Julie made this by herself for my Community Bible Study luncheon today! She is so sweet.
And the casserole was SO YUMMY. Ingredients: 1 lb. sausage 6 eggs 2 cups milk 1 tsp salt 1 tsp dry mustard 6 slices of bread 1 ½ cup shredded cheddar cheese 4 oz. sliced mushrooms optional (fresh is best but canned taste great)
Recipe Hint: Refrigerate the entire pan overnight, instead of cooking it right away, in order to let the bread soak up the egg mixture and this is even more delicious! *RECIPE*
Cinco de Mayo this month was fun and this is an ALL time favorite recipe in my house, as well as many homes in America! **To learn more about Cinco de Mayo & for Cool Videos, Click HERE** Ingredients: 1 lb ground beef (we use ground deer) ¼ cup chopped onions 16 oz. can tomatoes 16 oz. can kidney beans (undrained) 17 oz. can whole corn 8 oz. can tomato sauce 1 pkg taco seasoning mix
Serve with sour cream & shredded cheese. RECIPE HINT: A pinch of cilantro adds a nice touch! 2 cups of torn lettuce 1 cup cooked long grain rice 1 pkg(10 ounces) frozen peas, thawed 1/4 cup minced fresh parsley 2 large tomatoes, seeded and chopped 1 cup thinly sliced cucumber 1 small green pepper, chopped DRESSING: 1 cup mayonnaise 1/2 cup sour cream 1/2 raisins 1/2 cup finely chopped onions 1/4 cup sweet pickle relish 2 tablespoons milk 1/2 teaspoon celery seed 1/2 teaspoon dill seed 1/2 teaspoon ground mustard 1/2 teaspoon garlic salt Sweet red pepper rings and fresh parsley sprigs, optional In a 3-qt. glass bowl, layer lettuce. Combine rice, peas and parssley; spoon over lettuce. Layer with tomatoes, cucumbers and peppers. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving. Yield 10-12 servings. Recipe Tip: Add 3 cups of cubed chicken to the bottom layer to make it a hearty meal! |
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