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Recipes
Avocado Corn Salsa Dip/Salad
By kcfrost
Avocado Refreshing cool Salsa Dip
- 4 -Avocados (large or small)
- 1 -package frozen corn (Birds Eye - it's sweeter)
- 1 -can black beans
- 1 -small/medium PURPLE onion
- 4 to 6 - Roma tomatoes (or any kind you like)
- 1-bunch of fresh Cilantro
- 2 to 3 tablespoons of fresh squeezed lime juice (optional)
- 1/2 to 1 teaspoons of minced chile peppers (optional)
- 1/2 cup sliced olives (optional)
- dash of salt
- fresh pepper to liking
- 1/4 to 1/2 cup Italian dressing
Swiss Creamy Steak.
By kcfrost
Swiss Creamy Steak
- 4-6 Round Steaks.
- 1/2-Cup water.
- 1-Tbs. Steak sauce.
- 1-Tsp. Salt.
- 1-Tsp. Pepper.
- 4-6 Tbs. Flour.
- 3/4-Cup Vegetable oil.
- 1-Medium onion.
- 1 -Can cream of mushroom soup.
- 1 -Can cream of celery soup.
Raspberry Pretzel Salad.
By kcfrost
Raspberry Pretzel Salad
- 2-Cups pretzels (broken into small
- pieces).
- 2/3-Cup chopped pecans.
- 3-Tbs. Sugar.
- 3/4-Cup melted butter.
- 1 -(8oz.) carton cream cheese.
- 1-Cup sugar.
- 1 -Lg. Container of cool whip.
- 2-Sm. Packages (3 oz.) of raspberry
- jello.
- 2-Cups boiling water.
- 2 -Packages frozen raspberries.
Salad, "SPRING" Bean Salad
By kcfrost
3 Bean & fresh vegetable salad
- 1 -(15oz) can butter beans, rinsed & drained.
- 1 -(15oz) can great northern beans, rinsed & drained.
- 1 -(15oz) can garbanzo beans, rinsed & drained.
- 1-cup cherry or grape tomatoes, halved or quartered depending on size.
- 1/2 of red onion, minced.
- 3 -green onions, sliced thin.
- 1/2-cup shredded parmesan cheese.
- 1-cup fresh mozzarella, cubed.(Cube just a little larger than the beans)
- 3-Tb. spoons fresh chopped basil, add more to liking.
- 1-tsp. lemon zest.
- Salt & pepper to taste.
- LEMON VINAGRETTE
- 1/4-cup fresh lemon juice.
- 1/3-cup extra virgin olive oil.
- 1-clove garlic, minced very fine.
- 1-tsp. sugar.
- 1/2-tsp. salt.
- 1/4-tsp. fresh cracked pepper.
Pistachio Pie Dessert - by Karin
By kcfrost
Karin's Pistachio Pie Dessert 9"x13" Pan
- For crust; 1-1/2 Sticks margarine
- melted.
- 1-Cup chopped nuts,
- (walnuts).
- 1-1/2 Cup flour.
- 2-Tbsp. Sugar
- Filling; 1-Cup sugar.
- 8-oz. Cream cheese.
- 1/2 of 12 oz. cool whip.
- Topping; 2-Small packages of pistachio
- pudding.
- 3-Cups milk.
Hash Brown Potato Pie.
By kcfrost
Hash Brown Potato Pie
- 5-Lg. eggs.
- (or 1-1/4 cups egg substitute.
- 1/2-cup milk.
- 3-cups Ore-Ida County Style Hash Browns.
- (Thawed).
- 1/3-cup green onions. Thinly sliced.
- 1/2-Tsp. hot pepper sauce.
- 1 1/2-cups sharp cheddar cheese,
- shredded, divided.
- 4-slices bacon, cooked crisp and crumbled
- or 1/3 cup real bacon bits.
Taco Salad - by Karin
By kcfrost
Taco salad, chopped lettuce, hamburger, salsa, cheese and beans
- 1-lb Hamburger, (alt. grd. turkey).
- 1-Head lettuce.
- 1 -Yellow onion.
- 1-Large tomato.
- 1-1/2 lbs. grated longhorn cheese.
- (Taco flavored).
- 1 -Can ranch style beans,
- (black label).
- 1 -Small bag of TACO flavored
- Doritos chips.
- 1 -Can or jar, (1/2 jar) of Ortega
- Green chili Salsa.
- (Alt. medium or Hot Sauce).
- 2 -Avocados.
Dilled Chicken Pitas.
By kcfrost
Dilled chicken salad Pitas rounds, served in halves
- 3/4-Cups Hellmann's/Best Foods
- Real Mayonnaise.
- 1/4-Cup Dijon-style mustard.
- 1-Tsp. Dried dillweed.
- 1/4-Tsp. Pepper.
- 2 1/2-Cups Diced cooked chicken.
- (Alt. 2-10 oz. cans premium
- chunk chicken).
- 3 -Green onions (1/4-cup).
- Lettuce leaves.
- 4 to 5 Pita rounds.
Pasta w/ Asparagus
By kcfrost
Pasta w/Asparagus
- 2-Lbs. Fresh asparagus sliced diagonally
- (1-inch pieces).
- 1-Lb. angel hair pasta.
- 8-slices bacon cut into 1-inch pieces.
- 1/2-cup sliced green onions.
- 1/2-Tsp. black pepper.
- 1/4-cup butter.
- 1/2-cup light cream.
- 1/2 to 3/4-cup grated Parmesan cheese.
Pumpkin Bread with pumpkin butter cream - by Karin
By kcfrost
Pumpkin Bread with a butter cream frosting
- 1 3/4 cups 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon ground nutmeg
- 1/2 teaspoon 1/2 teaspoon ground allspice
- 2 large 2 large eggs
- 3/4 cup 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
- 1/3 cup 1/3 cup granulated sugar
- 2 teaspoons 2 teaspoons freshly grated orange zest (I omitted this)
- 1 teaspoon 1 teaspoon freshly grated lemon zest (I left this out, too)
- 1/2 cup 1/2 cup canola oil
- 1 1/4 cups 1 1/4 cups canned pure pumpkin puree
- 1/2 cup 1/2 cup chopped, toasted pecans or walnuts
- PUMPKIN BUTTER CREAM FROSTING
- 1/4 cup 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Tablespoons 2 Tablespoons canned pure pumpkin puree
- 1/2 teaspoon 1/2 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon vanilla
- 3 cups 3 cups powdered sugar
- 2 teaspoons 2 teaspoons half & half or milk
- 1/4 to 1/3 cup 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
- After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.