2 cups oatmeal
2 cups flour
1 1/2 cups dark brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups melted butte
1 jar Mrs Richardson's caramel/ butterscotch topping
1 pkg of Hershey's mini kisses (by choc chips)
Mix all ingredients (minus the caramel topping and kisses) in a bowl. Mixture should be a bit crumbly. Poor half of the mixture into a 9X13 glass pan and pat down to make as solid as possible. Bake at 325 degrees for 17 minutes. Pour full pkg of kisses over hot mixture and spread, then pour bottle of caramel sauce over chocolate. Spread with knife. Crumble remaining mixture on top so it is chunky. Bake again at 325 degrees for 17 minutes. For best results let cool up to 12 hrs before cutting. Cut into small squares bites.
Monday, August 4, 2008
Tuesday, July 15, 2008
SUBMIT YOUR RECIPES!!!!
Ladies..........If you are getting recipes off this blog.....SUBMIT some of your favorites! I don't care if I don't know you! Submit your favorites. I haven't had anyone submit anything in over a month. If the trend continues.......I will abandon this effort. missysrecipes@gmail.com
Chex Mix.........kitchen of Marisha
12 oz. box of Rice Chex (Don’t use all of it)
12 oz. box of Corn Chex (Don’t use all of it)
11 oz. bag of Pretzels
bag of Plain M&M’s
Mix together in large Bowl
2 2/3 cup Sugar
1 cup Corn Syrup
1 cup Margarine
1 cup Butter
Mix together on stove, when at boiling point, boil for 4 minutes, remove and pour over Chex Mixture. Spread out over parchment paper to let cool.
12 oz. box of Corn Chex (Don’t use all of it)
11 oz. bag of Pretzels
bag of Plain M&M’s
Mix together in large Bowl
2 2/3 cup Sugar
1 cup Corn Syrup
1 cup Margarine
1 cup Butter
Mix together on stove, when at boiling point, boil for 4 minutes, remove and pour over Chex Mixture. Spread out over parchment paper to let cool.
Salsa.....kitchen of Marisha
6-8 good sized Tomatoes, diced
½ -1 bunch of Cilantro, chopped
4 Green Onions, chopped
½ Green Bell Pepper, chopped
1-2 Avocados, chopped
3-4 cloves of Garlic, minced
1 Lime, cut in ½ and squeeze as much out as you can. Then, take the serrated knife and scrape out as much as you can.
1 ½ teaspoons of Salt
Serve with Tortilla Chips
½ -1 bunch of Cilantro, chopped
4 Green Onions, chopped
½ Green Bell Pepper, chopped
1-2 Avocados, chopped
3-4 cloves of Garlic, minced
1 Lime, cut in ½ and squeeze as much out as you can. Then, take the serrated knife and scrape out as much as you can.
1 ½ teaspoons of Salt
Serve with Tortilla Chips
EASY Delicious Fresh Tomato & Basil Pasta Sauce (perfect for summertime)..kitchen of Kim
1 large bunch fresh basil
4-6 fresh, ripe tomatoes (about 2lbs)
1 clove garlic
¼ cup olive oil (or less if desired)
Salt & Pepper to taste
Fresh grated parmesan cheese.
Chop tomatoes, basil and garlic (I rough chop it and put it all in my food processor and pulse it several times until it chopped but not totally pureed. SO EASY)
Add olive oil to other ingredients very last.Pour over hot pasta and top with fresh parmesan. (I have also served it over cold penne as a pasta salad side dish)
4-6 fresh, ripe tomatoes (about 2lbs)
1 clove garlic
¼ cup olive oil (or less if desired)
Salt & Pepper to taste
Fresh grated parmesan cheese.
Chop tomatoes, basil and garlic (I rough chop it and put it all in my food processor and pulse it several times until it chopped but not totally pureed. SO EASY)
Add olive oil to other ingredients very last.Pour over hot pasta and top with fresh parmesan. (I have also served it over cold penne as a pasta salad side dish)
STRAWBERRY SHORTCAKE with a twist....kitchen of Kim
¼ cup fresh lime juice, plus 1 tsp zest
¼ cup sugar
¼ cup water
1 store bought angel food cake (or I buy the individual ones from Costco)
1 pint strawberries, hulled and sliced
12 oz fresh pineapple, cut in ½ inch pieces
Combine the lime juice, sugar and water in small saucepan. Bring to a boil and cook until sugar dissolves. Transfer to a bowl and refrigerate, stirring occasionally, until cool. Divide the cake onto individual serving plates and top with strawberries and pineapple. Add the zest to the lime syrup and drizzle over the top! Serve with whipped cream if desired, although it’s not necessary! Enjoy!
¼ cup sugar
¼ cup water
1 store bought angel food cake (or I buy the individual ones from Costco)
1 pint strawberries, hulled and sliced
12 oz fresh pineapple, cut in ½ inch pieces
Combine the lime juice, sugar and water in small saucepan. Bring to a boil and cook until sugar dissolves. Transfer to a bowl and refrigerate, stirring occasionally, until cool. Divide the cake onto individual serving plates and top with strawberries and pineapple. Add the zest to the lime syrup and drizzle over the top! Serve with whipped cream if desired, although it’s not necessary! Enjoy!
Tuesday, June 17, 2008
Chicken Delight......kitchen of Marisha
2 lbs. Filet Chicken Breast
1 ½ ounces Crushed Onion Rings (in can)
½ tsp. Paprika
Sliced Almonds
4 Saltine Crackers
1/4 c. + 2 tablespoons of Melted Butter
Parmesan Cheese (in can)
Crush onion rings and saltine crackers add, Parmesan cheese and paprika and stir. Roll chicken in mixture, sprinkle any extra on top. Drizzle melted butter over and sprinkle with sliced almonds. Cook 325˚ for 10 minutes then turn down to 300˚ for 35-40 minutes.
1 ½ ounces Crushed Onion Rings (in can)
½ tsp. Paprika
Sliced Almonds
4 Saltine Crackers
1/4 c. + 2 tablespoons of Melted Butter
Parmesan Cheese (in can)
Crush onion rings and saltine crackers add, Parmesan cheese and paprika and stir. Roll chicken in mixture, sprinkle any extra on top. Drizzle melted butter over and sprinkle with sliced almonds. Cook 325˚ for 10 minutes then turn down to 300˚ for 35-40 minutes.
Quiche.......kitchen of Beverly
1 pie crust, in baking dish
6 eggs, slightly beaten
1 cup cottage cheese (cream style)
1/2 cup shredded sharp cheddar
1/2 cup shredded mozzarella
4 ounces cooked ham, diced
2 tablespoons sliced green onion
1 teaspoon parsley
Pour "stuff" into pie shell. Place on baking sheet or pizza pan to keep your oven clean if it spills over (voice of experience ! ). Bake 350 degrees for 50-55 minutes.
6 eggs, slightly beaten
1 cup cottage cheese (cream style)
1/2 cup shredded sharp cheddar
1/2 cup shredded mozzarella
4 ounces cooked ham, diced
2 tablespoons sliced green onion
1 teaspoon parsley
Pour "stuff" into pie shell. Place on baking sheet or pizza pan to keep your oven clean if it spills over (voice of experience ! ). Bake 350 degrees for 50-55 minutes.
Wednesday, June 11, 2008
Andes Mint Cookies......kitchen of Beverly
1 ½ cups brown sugar
2 T water
2 ½ cups flour
1 -12 ounce bag chocolate chips (2 cups)
¾ cup butter
2 eggs
1¼ tsp. baking soda
1 ½ tsp. salt
Melt chocolate chips. Mix in the sugar, butter, water. Beat in the eggs, and add dry ingredients. Refrigerate at least one hour and then roll into balls. Bake on greased cookie sheet for 10 minutes at 350ยบ. Remove from oven and put on top of each cookie an unwrapped Andes Mint. Let the mint melt around 2 -3 minutes, then spread around cookie. Let harden in refrigerator or on counter. May also use ½ mint, rather than the whole patty.
2 T water
2 ½ cups flour
1 -12 ounce bag chocolate chips (2 cups)
¾ cup butter
2 eggs
1¼ tsp. baking soda
1 ½ tsp. salt
Melt chocolate chips. Mix in the sugar, butter, water. Beat in the eggs, and add dry ingredients. Refrigerate at least one hour and then roll into balls. Bake on greased cookie sheet for 10 minutes at 350ยบ. Remove from oven and put on top of each cookie an unwrapped Andes Mint. Let the mint melt around 2 -3 minutes, then spread around cookie. Let harden in refrigerator or on counter. May also use ½ mint, rather than the whole patty.
BALSAMIC CHICKEN....kitchen of Beckie
boneless, skinless chicken breasts
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar
Rinse chicken and pat dry. Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight.
Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
1 1/2 t. fresh rosemary (or 1/2 t. dried)
2 cloves garlic, minced
1/2 t. black pepper
1/2 t. salt
2 T. extra virgin olive oil
1/4 c. balsamic vinegar
Rinse chicken and pat dry. Combine spices & mix. Place chicken in bowl (or bag). Drizzle w/ oil and rub with spices. Cover - refrigerate overnight.
Preheat chicken to 450 degrees. Spray jellyroll pan w/ cooking spray. Put chicken in pan and bake 10 min. Turn over - cook another 10 min (until 160 degrees at thickest part). Drizzle vinegar over chicken in pan. Transfer to plates - stir liquid in pan and drizzle over chicken.
BEAN SALSA....kitchen of Beckie
(good for a dip or to add to tacos)
1 can red kidney beans, drain & rinse
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro, chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
1 can red kidney beans, drain & rinse
1 can black beans, drain & rinse
1 can Rotel tomatoes (mild or drain & rinse)
1 bunch cilantro, chopped
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. rinsed w/ warm water)
Mix together, can cut in chunks of avacado - will last about 3 days in fridge (w/o avacado).
Sunday, June 8, 2008
Rice (Cafe Rio)
ok, so I thought the pork & dressing tasted almost exacly like Cafe Rio's. The rice didn't, BUT I still really liked it.
1 C uncooked Rice
1t. butter
2 garlic cloves
1t lime zest
1 can chicken broth
1 1/4 C water
2 T lime juice (fresh)
2t sugar
3T cilantro
In saucepan combine rice, butter, garlic, lime peel, broth & water.
Bring to a boil.
Cover & cook for 15-20 min
Remove from heat.
In small bowl, combine lime juice, sugar & cilantro. Pour over rice.
1 C uncooked Rice
1t. butter
2 garlic cloves
1t lime zest
1 can chicken broth
1 1/4 C water
2 T lime juice (fresh)
2t sugar
3T cilantro
In saucepan combine rice, butter, garlic, lime peel, broth & water.
Bring to a boil.
Cover & cook for 15-20 min
Remove from heat.
In small bowl, combine lime juice, sugar & cilantro. Pour over rice.
Cafe Rio Tomatillo Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (I used 3 for a little more tomatillo flavor)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds if you don't want it spicy) or can use a few drops of green tobasco
Put all ingredients in a blender & then refrigerate for at least 30 min so dressing can thicken.
**I forgot to add the jalapeno & I thought the dressing tasted *almost* exactly like Cafe Rio's!
2 tomatillos (I used 3 for a little more tomatillo flavor)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds if you don't want it spicy) or can use a few drops of green tobasco
Put all ingredients in a blender & then refrigerate for at least 30 min so dressing can thicken.
**I forgot to add the jalapeno & I thought the dressing tasted *almost* exactly like Cafe Rio's!
Cafe Rio Pork
Jon kept saying, "this really does taste just like Cafe Rio!"
1 pork loin or roast (2-3 lbs) (I did a 4lb & was glad I did)
salt & pepper
1 garlic clove (minced)
water
enchilada sauce (to taste) ....(or salsa)
brown sugar (to taste).....(I used 2 cups)
2 cans Dr. Pepper
1 small can green chilies (optional...I didn't use it)
Put roast & garlic in crock pot. Add water (fill crock pot about half full) add salt & pepper. Cook on low for about 5 hours.
Remove roast, drain water & return to crock pot. Add 1 can of Dr. Pepper & 1/2 C brown sugar (to start off with). Let roast cook on low 3 more hours.
Cut off any fat & then pull apart roast. At this point it becomes your tastes. ***Add enchilada sauce, more brown sugar, Dr. pepper & green chillies if u want them. The more brown sugar & Dr. pepper the more sweet it will be.
**The Dressing is what makes this so good, so be sure to get that recipe!......
***I used 1/2 a can of Green chili Enchilada Sauce (Hatch was the brand...medium) & put that along with Pace Salsa (medium) in a blender together.....I didn't measure the salsa. Don't think you can go wrong. The taste was just perfect!!
1 pork loin or roast (2-3 lbs) (I did a 4lb & was glad I did)
salt & pepper
1 garlic clove (minced)
water
enchilada sauce (to taste) ....(or salsa)
brown sugar (to taste).....(I used 2 cups)
2 cans Dr. Pepper
1 small can green chilies (optional...I didn't use it)
Put roast & garlic in crock pot. Add water (fill crock pot about half full) add salt & pepper. Cook on low for about 5 hours.
Remove roast, drain water & return to crock pot. Add 1 can of Dr. Pepper & 1/2 C brown sugar (to start off with). Let roast cook on low 3 more hours.
Cut off any fat & then pull apart roast. At this point it becomes your tastes. ***Add enchilada sauce, more brown sugar, Dr. pepper & green chillies if u want them. The more brown sugar & Dr. pepper the more sweet it will be.
**The Dressing is what makes this so good, so be sure to get that recipe!......
***I used 1/2 a can of Green chili Enchilada Sauce (Hatch was the brand...medium) & put that along with Pace Salsa (medium) in a blender together.....I didn't measure the salsa. Don't think you can go wrong. The taste was just perfect!!
Saturday, June 7, 2008
Yummy Chocolate Cake...kitchen of Kim
(I make this almost every time we have people over for dinner. It is so moist and yummy and looks fancy, but is soooo easy)
1 yellow cake mix
1 small box of instant chocolate pudding
½ cup sugar
Whisk all together to remove lumps.
Add:
¾ cup vegetable oil
¾ cup water
3 eggs
1 cup sour cream
Mix for 2 minutes then add: • 1 cup semi sweet chocolate chips Pour into bundt pan and bake @ 350 for 60 minutes Let cool for 15 minutes, then flip over onto cake stand!
1 yellow cake mix
1 small box of instant chocolate pudding
½ cup sugar
Whisk all together to remove lumps.
Add:
¾ cup vegetable oil
¾ cup water
3 eggs
1 cup sour cream
Mix for 2 minutes then add: • 1 cup semi sweet chocolate chips Pour into bundt pan and bake @ 350 for 60 minutes Let cool for 15 minutes, then flip over onto cake stand!
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