Monday, March 20, 2017

Southwest Salad (Sophie)

Cabbage (majority)
Romaine (some)
Spinach (little)
Black Beans
Bell pepper
Southwest flavored tortilla strips
(Corn tortillas slightly oiled,
sprinkled with salt, pepper, taco seasoning, onion powder, & garlic salt
Cut and baked at 400* for 15 min)
-Serve with Ranch dressing

Sunday, March 19, 2017

Chocolate Dip

1/2c cocoa powder
1/2c sugar
1/4c water
2 1/2T. Milk
3 T. Shortening
1/4t. Salt
-melt in microwave for 30 sec.
-whisk until smooth
(Makes 1c)

Tuesday, March 14, 2017

Jake's Guacamole

Small Bowl (serves 12):
2 Big Avocados- sliced in the skin & sprinkled with garlic salt
1/2 small lime- squirt juice into the avocado
1 Roma Tomato- diced small (squeeze some of the juice out first)
2 T. diced Onion (or 1/4t onion powder)
1/2 T. Jalapeno, seeded & diced (1/8 whole jalapeno pepper)
(or 1/4 t. red pepper flakes)
1 T. fresh, chopped cilantro
-Chop everything small & gently stir- slightly mash

Large Bowl (Serves 50):
8 Big Avocados, cut sprinkle with garlic salt
1/2 Large Lime (2 small limes)
4 Roma Tomatoes
1/2 c. diced Onion
1/2 Jalapeno, seeded & diced
1/4 c. fresh, chopped cilantro

Wednesday, February 22, 2017

Chex Candy & Muddy Buddies

Chex Candy Ingredients:
medium batch                        Large batch
9 1/3 c. Any Chex Cereal         14 c.
2/3 c. coconut flakes                   1 c.
1/2 c. slivered almonds              3/4 c.
1/2 c. butter                                3/4 c.
2/3 c. sugar                                 1 c.
2/3 c. light corn syrup                 1 c.

1. Mix cereals, coconut, and almonds in a large bowl
2. In a saucepan, bring butter, sugar, and syrup to a boil for 2 min
3. Pour over cereal mixture and stir to coat
4. Cool on cookie sheet

Muddy Buddies Ingredients:
9 c. corn chex
1 c. semi sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 t. vanilla
1 1/2 c. powdered sugar

1. Measure cereal in a large bowl
2. Microwave cchips, pbutter, and butter for 1 min
3. Stir, microwave for 30 sec more
4. Pour over cereal
5. Shake in a bag with powdered sugar

Wiler's Light Slurpee

1 c. water
1 packet wiler's light
2 c. ice cubes (16)
-Blend until smooth

Lemon Frosty (chick-file copycat)

Regular Version Ingredients:
2 c. lemonade
  (1c. lemon juice concentrate +
   1 c. ice water + 3T sugar)
4 c. vanilla ice cream
Blend until smooth

Lemon/Lime Version:
1 1/3 c. lemonade
    (2/3 c. lemon juice concentrate+
     2/3 c. ice water + 2T sugar)
2/3 c. limemade
    (1/3 c. lime juice concentrate+
     1/3 c. ice water + 1 T. sugar)

Healthy Version:
3 c. Greek Yogurt
6 c. Ice cubes (30 cubes)
9-12 T. sugar
3 T. lemon juice concentrate (9T. Fresh squeezed lemon or lime)

Tuesday, February 21, 2017

Chocolate Revel Bars

Oat Mixture Dry Ingredients:
1/4 c. greek yogurt
3 T. canola oil
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
Oat Mixture Wet Ingredients:
1 1/4 c. wheat flour
1 1/2 c. quick oats
1/2 t. baking soda
3/4 t. salt

Chocolate Layer Ingredients:
1/4 c. hot water
1/2 c. powdered milk
6 T. sugar
1/4 t. salt
1 T. canola oil
1 c. milk chocolate chips
1 t. vanilla
1/2 c. chopped walnuts (optional)

1. Preheat oven to 350*
2. Stir dry oat mixture ingredients.
3. Beat wet oat mixture ingredients, then stir into dry ingredients.
4. Press 2/3 of oat mixture on bottom of 9x13 brownie pan (2+ c)
(double this recipe for a jelly roll pan)
5. Blend water and powdered milk, then heat in a saucepan
or microwave bowl with remaining chocolate layer ingredients
6. Spread chocolate mixture over oat mixture
7. Use your fingers and dot remaining oat mixture over chocolate
8. Bake for 20 min- until top is slightly browned.
9. Cool, then cut into 24 squares