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Recipes
Casseroles - Beef Enchiladas
By Karen-9
Preheat oven to 350. In medium saucepan, combine tomato paste, water, garlic, salt, chili powder, and Tabasco sauc...
- 1 ¬-1/2 cups (2- 6 oz. cans) tomato paste
- 4 cups water
- 2 cloves minced garlic
- 2 tsp. salt
- 4-5 tsp. chili powder
- Dash Tabasco sauce
- 12 corn tortillas
- Cooking oil
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 cups shredded cheddar or Monterey jack cheese
- 1/2 cup black olives, chopped
Lemon Cheese Bars
By Karen-9
See previous
- 1 yellow cake mix
- 8 oz. pkg. cream cheese, softened
- 1/3 cup sugar
- 1 teas. Lemon juice
- Mix dry cake mix with 1 egg, 1/3 cup oil until crumbly. Reserve 1 cup mixture, and pat the rest into the bottom of a 13 x 9 ungreased pan. Bake at 350 for 15 minutes.
- Beat cheese, sugar, lemon juice, and 1 egg until smooth and light. Spread over baked layer. Sprinkle with chopped nuts, if desired. Sprinkle with reserved crumb mixture.
- Return to oven and bake 15 minutes. Cool and cut.
Jams and Jelly - Zucchini Marmalade
By Karen-9
Becky Church's recipe
- Remove from heat and add:
- Peel and seed 6 cups zucchini. Shred or grate.
- Boil 15 minutes stirring frequently.
- 5 cups sugar
- 1 cup drained crushed pineapple
- 2 small or 1 large pkg orange jello
- Boil 6 minutes more.
- Remove from heat.
- Put in jars and seal.
Crock Pot Spinach Artichoke Dip
By Karen-9
Defrost spinach, and squeeze out excess liquid in a kitchen cloth
- One 9 ounce box of frozen spinach
- One 12 ounce jar of artichoke hearts
- 8 ounces of cream cheese
- 1 cup of shredded mozzarella
- 1/2 cup of grated parm
- dash of milk
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 garlic clove, grated or minced
Soups - Minestrone Soup (crockpot)
By Karen-9
In slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper
- 1 lb. lean beef stew meat
- 6 cups water
- 1 can (28 oz.) tomatoes with liquid
- 1 cube beef bouillon
- 1 medium onion, shopped
- 1 Tbls. minced dried parsley
- 2-1/2 tsp. salt
- 1-1/2 tsp. ground thyme
- 1/2 tesp. Pepper
- 1 medium zucchini, thinly sliced
- 2 cups finely chopped cabbage
- 1 can (16 oz.) garbanzo beans, drained
- 1 cup uncooked shell/elbow macaroni
- 1/4 cup grated Parmesan cheese
Self-Filled Cupcakes
By Karen-9
No icing needed!
- 1 package chocolate cake mix (any kind)
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 6 oz. chocolate chips
- Dash salt
Desserts - Self Filled Cupcakes
By Karen-9
No need for frosting!
- 1 pkg. Chocolate cake mix (any chocolate but I like devils’ food)
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 6 oz. chocolate chips
- Dash of salt
Dips - Baked Spinach Artichoke Dip
By Karen-9
Can be made and refrigerated up to 24 hours ahead of time
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- Salt and pepper to taste
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Salsas - Vegetable Relish (large recipe)
By Karen-9
Great on hotdogs! Family Circle magazine
- 5 cups finely chopped zucchini
- 4 cups finely chopped onions
- 4 cups corn (fresh or canned, drained)
- 2 cups finely chopped red pepper
- 2 cups finely chopped green pepper
- 1/4 cup Kosher (coarse) salt
- 3 cups sugar
- 3 cups white vinegar
- 1/3 cup Dijon mustard
- 2 tsp. dry mustard
- 1-1/2 tsp. celery seed
- 1/4 tsp. cayenne pepper
Snacks - Sunflower Seeds
By Karen-9
Sunflower Seeds – Roasted/Brined If you want to try making your own sunflower seed brine you should begin by was...
- Seeds