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Recipes
Elvis Presley Cake
By RogRot
1. Prepare cake according to instructions on package
- 1 (18.25 ounce) package white cake mix
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups white sugar
- 1 (8 ounce) package cream cheese
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Taco Bell Chicken Quesadilla
By RogRot
1. Prepare creamy jalapeno sauce by combining all ingredients in a small bowl
- Creamy Jalapeno Sauce
- 1/4 c. mayonnaise
- 2 tsp. minced jalapeno slices (nacho slices)
- 2 tsp. juice from jalapeno slices (nacho slices)
- 3/4 tsp. sugar
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1/8 tsp. garlic powder
- dash salt
- 4 chicken breast tenderloins
- 4 large flour tortillas (10-inch)
- 1 c. shredded cheddar cheese
- 1 c. shredded monterey jack cheese
- 2 slices American cheeso
Sweet and Sour Chicken
By RogRot
Chicken breading: Rinse chicken, trim off fat or extras and then cut into 1 inch cubes
- Chicken Breading:
- 3-5 chicken breast
- salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/3 cup canola oil
- Sauce:
- 3/4 cups sugar
- 4 Tablespoons ketchup
- 1/2 cup white distilled vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
Caramel Apple Cream Cheese Cookie Bars
By RogRot
1. Preheat oven to 350 degrees F
- 3 Tablespoons melted butter
- 3 Cups Golden Graham Cereal, ground in food processor
- 1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
- 8 oz softened cream cheese
- 1/4 Cup sugar
- 1 teaspoon vanilla
- 21 oz can apple pie filling
- 1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
- 9.5 oz Kraft Caramels
- 1/2 Cup half and half
Cheese Ball
By RogRot
Cream all ingredients except walnuts & form into a ball
- 1 pkg. Kraft nippy cheese (softened)
- 2 (8 oz.) pkgs. cream cheese
- 1 bunch green onions, chopped
- 1 tsp. garlic salt
- 1/2 c. chopped walnuts
Carrot Cake Cookies
By RogRot
Directions Preheat an oven to 375 degrees F (190 degrees C)
- Cookie Dough:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup vegetable shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained with juice reserved
- 1/2 cup grated carrot
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon softened butter
- 2 cups powdered sugar
- 1 tablespoon juice from canned pineapple
Red Chile Sauce Chicken Enchiladas
By RogRot
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil
- 1 medium onion, chopped fine
- 1 jalapeno, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medium cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 2 (8-oz) cans tomato sauce
- 1 cup water
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
- cooking spray
- salt and ground black pepper
Chex Caramel Crunch
By RogRot
Heat oven to 350º. Mix cereals, popcorn, pretzels, & peanuts in large bowl
- 2 c. Corn Chex cereal
- 2 c.s Rice Chex cereal
- 2 c.s Wheat Chex cereal
- 6 c.s popped popcorn
- 2 c.s pretzel sticks
- 1 c. honey-roasted peanuts
- 1/2 c. packed brown sugar
- 1/2 c. light corn syrup
- 1/4 c. margarine or butter
- 1/2 tsp. Vanilla
Broccoli Cheddar Chicken
By RogRot
Preheat oven to 350 degrees and lightly grease a casserole dish
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1 can cheddar cheese soup
- 1/2 teaspoon paprika
- 6 ounces cheddar cheese, shredded
- 8 ounces frozen chopped broccoli, defrosted
- 1 1/2 cups crushed Ritz crackers
Chile n' Cheese Spirals
By RogRot
1. COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper & olives in medium bowl
- 4 oz Cream cheese, softened
- 1 c. (4 oz.) Shredded Cheddar Cheese
- 1/2 c. (4-oz. can) Diced Green Chiles
- 1/2 c. (about 3) sliced green onions
- 1/2 c. Chopped red bell pepper
- 1/2 c. (2 1/4-oz. can) chopped ripe olives
- 4 (8-inch) soft taco-size flour tortillas
- ORTEGA® Thick & Chunky Salsa