jalapeno bites

JALAPENO BITES

8 oz pkg cream cheese

1/2 cup shredded fresh parmesan cheese

1/2 cup shredded (other) cheese

3 Tbsp chopped jalapeno pepper

2 large egg yolks

2 cups crushed pretzels

Preheat oven to 350F. Seed jalapenos. Combine first five ingredients in a bowl and add enough pretzel crumbs to form paste that you can work with. Make 1" balls and roll in pretzel crumbs. Place on ungreased baking sheet. Bake 10 - 15 minutes or until golden brown. Serve warm with apple jelly or other tart jelly or jam. 

I made this up outa several other recipes. What I REALLY wanted was something reminiscent of Arby's jalapeno bites dipped in their good berry sauce. I'm still looking for that one! But these are very good and we licked the platter clean!
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fruit slush for lunches

(There are no measurements to this recipe; it works however you do it! YAY! That's easy!)

FRUIT SLUSH FOR LUNCHES

1 can frozen orange juice concentrate

sugar to taste

fresh peaches

bananas

strawberries

blueberries

pineapple

raspberries

Pour concentrate into massive Tupperware mixing bowl. Dice and slice whichever combination of fruit/berries you like into the orange concentrate, making sure to put in lots of bananas! :):) Don't worry; they won't turn brown if mixture is stirred well. Add sugar to suit your taste. Mix well and pour approximately 3/4 cup into individual Dixie cups. We added the blueberries on top of each cup since we were fearful the whole mixture might turn a gooshy purply bruised color. Cap and freeze. Put one cup into each lunch in the morning. It serves as an ice pack to keep other foods fresh besides being just the right slushy consistency for eating at noon. 

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pear sauce

PEAR SAUCE (MY VERSION)

1 20lb box ripe pears

2 qt water

3/4 cup minit tapioca

sugar to taste (maybe three cups?)

Quarter pears; don't bother to peel and core. Toss into 3 gallon stock pot and add water. Bring to a boil and simmer till soft, approximately 30 minutes. Crank through strainer. Add tapioca and sugar. Put into quart jars. Put lids on and hot water bath 30 minutes. (If sauce gets quite cool between the jar stage and boiling time, then simmer in canner 45 minutes.) This makes 9 to 10 quarts. I ran out of jars today so I ended up open kettle cooking some of the sauce and putting it into individual Dixie cups for the freezer for lunches. If you choose to cook it watch it carefully as it scorches easily. You don't need to simmer it long; maybe five minutes. Cool before pouring into containers.
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barracho beans

BARRACHO BEANS 
6 cups dry pinto beans (you can substitute canned beans)

1 ½ - 2 pounds uncooked bacon, cut into small pieces

½ cups onion, chopped

1 cup diced tomatoes

3 bell peppers, chopped

1 jalapeno, seeded and chopped (OR MORE!)

4 T. tomato bouillon

1 T. chili powder

1 T. cumin powder

3 T. lemon juice

2 T. chopped cilantro

Cover beans with water in a large kettle. Bring to a rolling boil; turn off heat and let soak for 1-2 hours. Drain. Add fresh water to cover and add all ingredients except the last two. Simmer until beans are tender. Add lemon juice and cilantro 5-10 minutes before serving. Serves 25-30

Barracho beans are synonymous with “bean soup” but actually translates to drunk beans. 

Next time you have enchiladas, carnitas, fajitas, or any other mouth applauding Mexican dish have a go at barracho beans for a side. Try scooping the beans up in a fresh tortilla. Mmmmm. We also like them with grilled hamburgers instead of baked beans. If you smoke some ribs or brisket have a pot of these drunk beans to put on the table, too. A little secret is that they are more flavorful the next day. 

This recipe comes from Dena Unruh and she got it from Chloe Nichols, both friends from writing classes.

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chocolate mint swirl cake

CHOCOLATE MINT SWIRL CAKE

Filling:

2/3 pkg cream cheese, softened

1/4 cup sugar

1 egg

1/8 tsp peppermint extract

3 drops green food coloring

Cake:

1 pkg Betty Crocker supermoist Devil's Food cake mix

1 cup water

1/2 cup butter or margarine, melted

2 eggs

Chocolate and Mint Glaze:

2 Tbsp semi-sweet chocolate chips

1 tsp shortening

1 cup icing sugar

1/4 tsp peppermint extract

3 drops green food coloring

Method:

Heat oven to 325F. Spray fluted tube pan with non-stick spray. 

For the filling, in small bowl beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in the sugar, 1 egg, 1/8 tsp peppermint extract and 3 drops food color until smooth. Set aside.

For the cake, in large bowl beat cake mix, 1 cup water, butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter. Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upsidedown on cooling rack. Remove pan. Cool cake completely, about 1 hour.

For glaze, in 1-quart saucepan heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. (I do this in the microwave.) Mix icing sugar, 1/4 tsp peppermint extract 1 to 2 drops food coloring, corn syrup and enough of the 3 to 4 tsp water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.

TIP:

Sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent!

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Rachels' iced capps...

RACHEL'S ICED CAPPS

2 cups milk

1 tray ice

1/2 cup to 3/4 cup brown sugar

3 tsp instant coffee

2 big scoops ice cream

chocolate syrup to taste

cream to taste

Mix like a milkshake and enjoy. 

(From Rachel and Sheila Baerg)
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scrumptious apple salad

SCRUMPTIOUS APPLE SALAD

Mix together:

1/4 cup cream

1/4 cup mayo

1 Tbsp sugar

2 tsp lemon juice

1/4 tsp salt

1/2 tsp (or more) poppy seed

raisins to taste

Add:

2 diced red delicious apples (I use whatever is in the fridge)

2 diced golden delicious apples (same as above)

1 cup pecans (I like to toast these)

1 cup sliced celery

6 large lettuce leaves (the ripply kind to layer on bottom of plate and pile apple salad on top of.)

My sis, Doreen, sent me this recipe after feeding us this delicious salad at Christmas.
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honey roasted almonds

HONEY ROASTED ALMONDS

2 cups whole almonds, skins on

1/4 cup sugar

1/2 tsp salt

2 Tbsp honey

2 Tbsp water

2 tsp vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees , stirring occasionally until the internal color of nuts is tan. (12 to 15 minutes). Remove from oven and set aside. 

Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.

My brother-in-law sent me this recipe. And we love it.
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