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Recipes
Spicy Mexican Quiche Cups
By RogRot
1. Heat oven to 425°F. Brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequent...
- 1/2 lb. bulk hot Italian sausage
- 2 oz. (1/2 c.) shredded Cheddar cheese
- 2 oz. (1/2 c.) shredded mozzarella cheese
- 1/2 c. chopped jalapeño chiles, seeds removed, if desired
- 6 eggs
- 6 Tbls. Old El Paso® Thick 'n Chunky Salsa
- 1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on pkg.
Home-Made Ice Cream
By RogRot
With an electric mixer, beat well eggs & sugar
- 5 eggs
- 2 1/4 c. sugar
- 4 tsp. vanilla
- 2 pts. cream
- 2 pts. half & half
- 1/4 tsp. salt
- 1/2 c. whole milk
Caramel Layer Chocolate Squares
By RogRot
In heavy sauce pan, melt caramels & ½ c
- 50 caramels (14 oz. pkg.)
- 1/2 c. evaporated milk (110 g.)
- 1 pkg. German chocolate cake mix
- 3/4 c. butter, melted (172 g.)
- 1/3 c. evaporated milk (73 g.)
- 1 c. chopped nuts (115 g.)
- 1 c. chocolate chips (180 g.)
Taco Cheese Dip
By RogRot
Melt cheese over low heat
- 1 lb. Valveeta cheese
- 8 oz. Cream Cheese
- 1 can Hormel chile (No beans)
French Onion Soup
By RogRot
Nutritional Info Amount per serving Calories: 290 Calories from fat: 30% Fat: 9
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
The BEST Chicken Marinade
By RogRot
Marinate for at least 4 hours and up to 24 hours
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (or other vinegar)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 tsp dried rosemary
- 2 tbsp Dijon or Spicy Brown mustard
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 6 chicken breast or 3.5 lb chicken
Lemon Bars
By RogRot
Preheat the oven to 350 degrees
- For the crust:
- 3/4 pound butter at room temperature
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- For the filling:
- 3 extra-large eggs at room temperature
- 1 1/2 cups granulated sugar
- grated lemon zest (1 lemon) optional
- 5 Tbl. cup lemon juice
- 3 Tbl. flour
- 3/4 tsp. baking powder
- Frosting:
- 2 cups powdered sugar
- 2 Tbls melted butter
- 1 Tble. lemon juice
- add tiny amounts of water to make spreadable.
Caramel-Walnut Brownies
By RogRot
Preheat oven to 350°. Unwrap caramels, & place in a medium saucepan
- 1 (14 oz.) pkg. Caramels
- 2/3 c. evaporated milk (divided)
- 1 (181/4 oz.) pkg. Caramel-flavored cake mix (Duncan Hines)
- 3/4 c. butter, melted
- 2 tsp. Vanilla
- 3/4 tsp ground cinnamon
- 11/2 c. walnut halves or pieces
Texas Caviar
By RogRot
Bring first three ingredients to a boil
- 1 c. sugar
- 1/2 c. oil
- 3/4 c. apple cider vinegar
- 1 can Ortega chilies
- 1 c. celery, chopped
- green pepper, chopped
- red pepper, chopped
- purple onion, chopped
- green onion, chopped
- 1 can chopped olives
- 1 can shoepeg (white) corn
- 1 can black beans, rinse & drained
- 1 can black eyed peas, rinse & drained
FRUIT TRIFLE
By RogRot
Layer fruit in a large bowl or trifle bowl
- fresh pineapple
- fresh strawberries
- seedless green grapes
- seedless red grapes
- bananas
- TOPPING
- 1 1/4 cups milk
- 1/2 cup sour cream
- 8 oz. crushed pineapple
- 1 (3.25 oz) package instant banana cream pudding, dry