Hummus

3 cans of garbanzo beans

3 cloves of garlic

½ cup lemon juice

1 tsp. salt

½ tsp. pepper

cumin

cayenne pepper

Jalapenos

¾ cup water

½ cup olive oil

¼ cup water

Drain and rinse the garbanzo beans.  Place the beans, garlic, lemon juice, spices, jalapenos and ¾ cup water in food processor.

Begin processing and slowly add olive oil.  Follow up with ¼ cup more of water.

Refrigerate.

Meringues

6 egg whites

¼ tsp salt

¾ tsp cream of tartar

1½ cups sugar

Beat egg whites with salt and cream of tartar until frothy.

Gradually add sugar, continuing to beat until stiff peaks are formed and sugar is dissolved.

Spoon onto baking sheet lined with unglazed paper.

Bake at 250° for 1 hour.

Transfer to wire racks to cool.

Dump Casserole

1 cup rice

1 can corn

Salt

4 cans tomato sauce

1 cup water

Chopped onion

Uncooked ground beef

Uncooked bacon

Put in casserole dish in this order: rice, corn, salt, 2 cans of tomato sauce, ½ cup water.  Layer with chopped onions.  Sprinkle ground beef and season.  Top with 2 more cans of tomato sauce, ½ cup water and top with strips of bacon.

Bake at 350° for 1 hour, covered.  Uncover and bake for 30 minutes more.

Super Easy Paella

1 boneless skinless breast, cut into bit-sized pieces

1 tsp. salt, divided; ¼ tsp. fresh ground black pepper; 2 tsp. olive oil

1 links chorizo sausage, sliced (optional)

½ large onion, chopped

½ bell pepper, chopped

1 cup uncooked Arborio rice

1 tsp. paprika

¼ tsp. saffron thread, crushed

¼ tsp. red pepper flakes

1 garlic clove, minced

2 cups chicken broth

½ lb. large shrimp, peeled and deveined

½ cup asparagus, cut diagonally

½ cup frozen peas, thawed

Sprinkle chicken with ½ tsp. salt, and black pepper. Heat the oil in a large pot over medium-high heat. Add chicken; cook over med-high heat for 3 min. on each side or until lightly browned.

Remove chicken from pan; cover and keep warm.

Add sausage and cook until lightly browned; add onion and bell pepper; cook for 5 minutes, stirring constantly.

Add rice, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pot.

Add broth and 1/2 teaspoon of salt; bring to a hard boil. Simmer for 15 minutes.

Stir in shrimp, asparagus, and peas.

Cover and cook an additional 5 minutes or until shrimp are pink and no longer translucent, and the rice is tender.

This recipe was found here.

Pizza Bubble Ring

6 – 8 Tbsp margarine, melted

1 tsp Italian seasoning

½ tsp garlic powder

¼ cup + parmesan cheese

2 cans refrigerator biscuits

2 pieces of string cheese, cut into ten pieces each

Pizza toppings

Pizza/spaghetti sauce

Heat oven to 350° Spray fluted tube pan with cooking spray.

In small bowl, mix margarine and seasonings. 

Separate biscuits and press into 3 inch circles.  Dab sauce in center and add small amount of topping and crown with string cheese.  Seal ball and roll in seasoning mix, sprinkle with parmesan and place in pan.  Sprinkle with more parmesan after 10 are in pan.  Repeat.  Pour remaining seasoning over top.

Bake 28-30 minutes.  Cool 5 minutes.  Gently loosen from sides of pan and turn onto large plate.

Serve warm with extra sauce for dipping.

French Breakfast Puffs

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Ground Nutmeg
• 1 cup Sugar
• 2/3 cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-1/2 cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Serve warm!

Found here

Crisp Little Lemon Cookies

1 pkg lemon cake mix

1 cup Rice Krispies

½ cup margarine, melted

1 egg, slightly beaten

Heat oven to 350°

In large bowl, combine all ingredients.  Mix well.

Shape into 1 inch balls, pressing firmly.

Place 2 inches apart on cookie sheet. 

Bake 9 – 12 minutes. 

Cool 1 minute; remove from cookie sheet.

Tuscon One Pot

Ingredients

1 Tbsp. olive oil

1 lb. turkey sausage, casing removed

1 small onion, chopped

2 garlic cloves, chopped

3 (15-1/2-ounce) cans great northern beans, undrained

1 (14-1/2-ounce) can diced tomatoes, undrained

2 cups chicken broth

1 tsp. Italian seasoning

¼ tsp. black pepper

2 cups fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

 Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

found on this website

Tater Tots

Ingredients

• 6 potatoes, peeled and diced
• 2 to 3 tablespoons all-purpose flour
• Seasoned salt
• Black pepper
• Canola oil, for frying

Directions

Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.

Add the flour, some seasoned salt and pepper and combine.

Form into balls, and then slightly flatten into discs. Let them cool completely.

Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.

You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

from this website

Bucket of Awesome (or Turtle-like Trifle)

Ingredients

• 2  cups  home made whipped cream (if you can’t, then do cool whip)
• 1  9×13 cake pan sized homemade brownies, cubed
• 1 jar  chocolate fudge topping
• 1 jar caramel topping
• 1/2  cup  chopped almonds, toasted
• 1/2 cup toffee bits

Preparation

1. Make whipped cream by whipping 12 oz. of heavy whipping cream with 1 Tablespoon sugar and 1 teaspoon vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment until smooth and firm peaks form. Don’t over whip, it will collapse and then you might as well forget it, you can’t get it back.

2. Place 1/3 of brownie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread 1/3 of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans and toffee bits. Repeat 2 more layers.

3. Cover and chill at least 1 hour or up to 8 hours.