16 c popped popcorn
3 c frosted cheerios
1 1/2 c pecan halves
1 pkg milk chocolate M&M's (14oz)
1 pkg pretzel sticks
1 pkg toffee bits (10oz)
2 pkgs vanilla chips (10-12oz)
2 tbsp vegetable oil
In a large bowl, combine the first six ingredients. In a microwave or heavy saucepan melt chips and oil. Stir unil smooth. Pour over popcorn mixture an dtoss to coat. Immediately spread onto two baking sheets; let stand until dry, about 2 hours. Store in an airtight container.
Yield 9 1/2 quarts.
Recipe Submitted by Michelle Westerlind (recipe exchange)
Wednesday, June 10, 2009
Southwestern Rice Salad
1 1/3 c water
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
Pecan Goody Cups
3/4 c butter, softened
2 3oz pkgs cream cheese, softened
2 c flour
Filling:
1 1/2 c brown sugar, packed
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large mixing bowl cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
Filling:
In a small bowl combine the brown sugar, eggs and butter. Set aside. Roll dough into 48 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon a scant tsp of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Recipe Submitted by Michelle Westerlind (recipe exchange)
2 3oz pkgs cream cheese, softened
2 c flour
Filling:
1 1/2 c brown sugar, packed
2 eggs
1 tbsp butter, melted
48 pecan halves
In a large mixing bowl cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
Filling:
In a small bowl combine the brown sugar, eggs and butter. Set aside. Roll dough into 48 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon a scant tsp of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Recipe Submitted by Michelle Westerlind (recipe exchange)
Darren's Sausage Dip
1 roll Jimmy Dean Sausage (I used 50% less fat)
1 large can (7 or 8 oz) chopped green chilis
1 can (7 or 8 oz) salsa (find in Mexican food section)
1 8oz cream cheese
1 c sour cream
Cook and drain the sausage. Stir everything else in. Heat through. Serve with chips & Enjoy :)
Recipe Submitted by Adele Lamb (recipe exchange)
1 large can (7 or 8 oz) chopped green chilis
1 can (7 or 8 oz) salsa (find in Mexican food section)
1 8oz cream cheese
1 c sour cream
Cook and drain the sausage. Stir everything else in. Heat through. Serve with chips & Enjoy :)
Recipe Submitted by Adele Lamb (recipe exchange)
Fruit & Coconut-Apricot Sauce
1 pomegranate (seeds only)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
Green Chile Quiche Appetizer Squares
Toss lightly in a 2 quart bowl and set aside:
1/2 c flour1/2 tsp baking powder
1/2 tsp salt
2 c shredded monterey jack cheese
Lightly beat together:
10 eggs
1 can 8oz diced chilies, drained
16oz cottage cheese
Stir together both mixtures and pour into a greased and floured pan.
Drizzle 6 tbsp margarine, melted, on top and cook:
12x18 jelly roll pan at 325 degrees for 35-45 minutes
9x13 pan at 350 degrees for 50 minutes
Recipe Submitted by Laurie Scott (recipe exchange)
Spinach hors d'Oeuvre with Mustard Sauce
2 10 oz pkg frozen chopped spinach, thawed & drained
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste
Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk
Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.
Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.
Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.
Makes 20 appetizer servings.
Recipe Submitted by Melody Rasmussen (recipe exchange)
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste
Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk
Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.
Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.
Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.
Makes 20 appetizer servings.
Recipe Submitted by Melody Rasmussen (recipe exchange)
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