~ From the kitchen of Aunt Nancy ~
This is a yummy chocolate, layered creation and very easy to make.
Bottom Layer:
Mix
1 cup flour
1 cup chopped nuts
1 stick margarine
Spread into greased 9" x 12" pan
Bake 20 minutes at 350 degrees.
Next Layer:
Mix
1 cup confectioners sugar
1 8 ounce package softened cream cheese
Fold in 6 ounces Cool Whip
Spread over cooled bottom layer.
Next Layer:
Mix
1 package instant vanilla pudding
1 package instance chocolate pudding
3 cups cold milk
When thick, spread over previous layer.
Top Layer:
Spread 6 ounces Cool Whip on top.
Sprinkle with shaved chocolate bar (buy the good stuff) or jimmies if you prefer.
Good for lunch when one is a bachelorette on a budget. Great to bring to a family brunch too.
- 1 pie crust
- 1 cup chopped ham
- 1 cup chopped onion
- 1 package frozen chopped spinach (10 oz)
- 6 eggs, slightly beaten
- 1 cup milk
- 1 cup shredded cheese
Place pie crust in quiche pan. Bake in preheated 425 degree oven for 5 minutes. Remove from oven. Set aside.
Place spinach in microwave and cook according to package directions. Drain when done.
Meanwhile place ham and onion in pie crust.
Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 mintues at 425 degrees. Then bake 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.
- 1 Pound dried white kidney or great norther beans. Soak overnight, rinse well and pick through beans.
- 2 Pounds boneless chicken cooked. I find Perdue prepackaged really easy.
- 2 Tablespoons olive oil
- 2 Medium onions, chopped
- 4 Garlic cloves, minced
- 2 Cans chopped mild green chilies, 4 ounce cans
- 1 Teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (this is hot stuff)
- 2 Tablespoons ground cumin
- 6 Cups chicken stock (defatted)
- 3 Cups grated monterey jack cheese
Garnish with sour cream, salsa, fresh cilantro
Cube and cook chicken. I bake at 350 for 30 minutes
Heat olive oil in skillet and saute onions until soft (do not brown)
Add garlic, chilies, cumin, oregano, clove and cayenne
Transfer to stock pot, add beans and stock, bring to simmer
Cook until beans are tender (about 2 hours)
Add chicken and grated cheese
Serve with sour cream, salsa and chopped cilantro on top
I have made this a million times before and always loved it. How I managed to add 2 tablespoons cayenne pepper tonight before I realized the ingredient should have been cumin I will never know. If I can't breathe around the pot, will I even be able to eat it? LOL. Oh well. Cook and learn...
...This one always gets me compliments at superbowl parties. It's a definite crowd-pleaser!
An old school, comfort food recipe that was always in my house growing up.
- 1/2 cup butter (can be softened in microwave)
- 2 cups flour (unsifted)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups blueberries
- 2 teaspoons sugar for the top
- 1 teaspoon vanilla
Mix all ingredients less blueberries by hand. Mash 1/2 cup of berries and stir into mixture by hand. Add rest of berries whole and stir in by hand. Grease muffin tins well with butter and grease top surface of pans as well. Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake in 375 degree oven for 30 minutes. Cool in pans at least 30 minutes.
Enjoy!
