1 box cake mix, any kind
1 egg
1/3 c water
1/4 c oil
1 c chocolate, peanut butter, butterscotch, etc chips.
Combine first four ingredients and mix with a wooden spoon. Stir in chocolate chips. Spread evenly on greased pizza pan. Bake at 350 for twenty minutes. Do not overbake.
Dressing
1/2 c mayonnaise
1/4 c sugar
1 Tbsp apple cider vinegar
Salad
1/2 c raisins
1/2 lb bacon, fried and crumbled
1 1/2 c sunflower seeds
1 bunch broccoli, chopped
1/2 c minced onion
Mix all dressing ingredients. Refrigerate, and let stand overnight. Right before serving, toss with remaining ingredients.
Notes: This is very unusual and good.
1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded
Mix and chill. Great dip for Fritos, veggies, etc.
Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian
Tagged cheese, corn, dip, sour cream, tomatoes
2 large cucumbers, sliced thin
1/3 c rice vinegar
4 t sugar
1 t salt
2 slices ginger root, chopped fine
Combine all ingredients. Chill cucumbers in marinade one hour or more. If using plain white vinegar, dilute with water.
Posted in Carol and Bruce's Recipes, Cookbook V2, Sides
Tagged cucumber, vegetables
3 sticks butter
Onions
Celery
3-4 large potatoes, boiled
50 oz canned chopped clams
50 oz canned clam juice
1 c mashed potato flakes
1 quart half and half
Black pepper
Hot sauce
Melt butter. Sauté onions and celery in butter until translucent. Dice potatoes and add to kettle. Add in chopped clams and clam juice. Heat until ready to boil. Turn off the fire and thicken with potatoes flakes. Stir and let sit for five minutes, then add more flakes so the mixture is very thick. Boil half and half in the microwave and add until the chowder is at the thickness that you like. Spice with black pepper and tobasco as desired.
Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews
2 oz Bombay Sapphire gin
Lemon rind
Dry vermouth
Freeze glass and gin. Cut wedge from lemon rind. Mist glass with dry vermouth. Pour in gin. Twist lemon rind, drop into gin. Enjoy.
1/3 c butter
1/2 c brown sugar
1/2 c sugar
1 T instant coffee
2 large eggs
2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t ground cinnamon
1 c chopped walnuts
1 c chocolate chips
Combine first four ingredients. Mix in remaining ingredients, divide dough in half. Shape each piece of dough into a 10″x2″ log. Bake on a lightly greased sheet for 25 minutes at 350.
Cool completely. Saw each log diagonally into 1/2″ slices. Put back on cookie sheet and bake for 10 minutes at 350. Turn over and bake additional ten minutes. Store in airtight container.
32 oz sauerkraut
1 lb bulk sausage, Bob Evans brand
½ c chopped onion
¼ c bread crumbs
8 oz cream cheese
¼ c parsley
2 t mustard
1 t garlic juice
½ t pepper
Flour
Egg, beaten
Bread crumbs
Brown sausage and add onions. Cook on low one hour, drain grease. Wash and squeeze sauerkraut, then chop it up. Add it to the bread crumbs. Set aside. Combine pepper, mustard, parsley, garlic juice, and cream cheese. Add in the sauerkraut and meat, and mix well. Refrigerate at least one hour. Make into small balls, drop into flour, then beaten egg, then bread crumbs. Deep fry for 3-5 minutes. Makes about 100.
Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2
Tagged cheese, onion, sauerkraut, sausage
1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons
Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.
To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.
Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews
Tagged beans, tomato, vegetables
2 T butter
1 medium onion, chopped
1 butternut squash, pared, seeded, cubed
4 c chicken broth
1/2 tsp white pepper
salt to taste
1 c skim milk
1 c cream
chopped fresh parsley, for garnish
In a large soup pot, melt the butter and saute onion until soft. Add squash and broth. Cover and bring to a boil. Turn down heat and simmer 20 to 25 minutes, or until squash is tender. Cool, uncovered, for 20 minutes. Puree in blender or food processor until very smooth. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Serve garnished with parsley.