Recipe Source: Star Pooley / allrecipes.com
Prep/Cooking Time: 40 Min
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
shredded Monterey Jack cheese
chopped green onions
In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Recipe Source: Lisa Rosenkrans / allrecipes.com
Prep/Cooking Time: 10 Hrs
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Recipe Source: DivaDee / allrecipes.com
Prep/Cooking Time: 1 Hr 15 Min
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Recipe Source: Diana Rattray
2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.
Recipe Source: Verona / allrecipes.com
Prep/Cooking Time: 35 Min
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
3/4 cup white sugar
3/4 cup milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Recipe Source: Christi R / allrecipes.com
Prep/Cooking Time: 5 Min
1 quart peppermint ice cream
1 cup cold milk
2 liters ginger ale, chilled
Place ice cream in a punch bowl, and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once, or keep chilled until ready to serve.
Recipe Source: Golfladee / recipezaar.com
Prep/Cooking Time: 50 min, 10 min prep
1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips
Combine all ingredients, except chedder cheese in skillet over medium heat.
Bring to a boil, reduce heat and simmer for about 10 minutes.
Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).
Serve with tortilla chips.
Recipe Source: Janet Kalman Villada / allrecipes.com
Prep/Cooking Time: Prep:20 Min / Cook:20 Min
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt.
Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Recipe Source: Brittney Burton
1 box Saltine crackers
2 packs dry Ranch dressing mix (the regular dressing mix)
1 cup Canola oil
1-2 tbsp crushed red pepper (optional)
Mix all ingredients in a container with a lid. Close the lid tightly, and toss to coat with the spice mixture. 🙂 Enjoy!
Recipe Source: Famous Recipes (recipesrecipe.com)
6 cups apple cider
2 1/2 cups apricot nectar
2 cups unsweetened pineapple juice
1 cup orange juice
1 teaspoon whole cloves
4 whole allspice
3 (3-inch) sticks cinnamon
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Strain and discard spices. Serve hot.
Makes 3 quarts.