Sweet Cornbread

3 C bisquick

1/2 C corn meal

3 eggs

1 1/2 C milk

1 C margarine or butter melted

1 1/2 C sugar

1 tsp baking powder

Mix together dry ingredients. Add eggs, milk, and melted butter. Mix together. It will slightly lumpy. Pour into 9x13 pan that has been sprayed with Pam. Cook at 350 for 60 minutes or until golden brown and toothpick comes out clean.

Old Fashioned Raisin Pie

2 C Sun Maid Raisins

2 C water

1/2 C packed brown sugar

2 T cornstarch

1/2 tsp. cinnamon

1/4 tsp. salt

1 T vinegar

1 T butter

Pastry for Double Crust*

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter; cool slightly. Turn into pastry lined pie pan. Cover with top crust. Bake at 420 degrees for about 30 minutes or until golden brown.

* Pastry Recipe

2 1/2 C all- purpose flour

1 t salt

1 C cold butter (cut up in chunks from freezer)

1/4- 1/2 C ice cold water

Place the flour and salt in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 parts with one slightly bigger for the bottom crust.

Mexican Brunch for 30

Egg Burritos
Mexican Potato Casserole
Churro's
Fresh Fruit
Mexican Hot Chocolate
Milk and Orange Juice

Egg Burritos
I scrambled 5 doz eggs + 6 small cartons of egg beaters for the burritos. I had some eggs left over so you could go down to 4 cartons of the egg beaters. We added 2-3 bunches of diced green onions and 16 oz. of crumbled pre-cooked bacon (Costco), salt and pepper. I cooked the eggs in a large non stick turkey roaster on low heat. It took about 30 minutes to get it totally cooked. We bought the uncooked tortilla's at Costco. Easy and fast to cook, we ended up almost cooking them in real time as the people walked through the line. I wanted to make sure I had enough food, so I planned on 2 burritos per person. I would maybe plan on 1.5 instead. We had many return for a second burrito but not everyone.
Toppings for the burritos- sour cream 1-2 16 oz, mango salsa- 1 jar 48oz. We used about 12 ounces of it. Pace Picante Salsa- 12 oz. We also had Tabasco. We made guacamole from 5 large avocado's and 2 packets of McCormick Guacamole seasoning. I also added the juice of 2 small limes. We went through a 1.5 lb. bag of Mexican cheese. I have also mixed 1/1 of Pace Picante Sauce and Harry & David pepper and onion relish. This is a yummy sweet/spicy combination.

Potato Casserole- recipe is on this blog. Very Yummy! We made 2 9x13 pans of this casserole and it was all gone!

Fresh Fruit- We served grapes 4 lbs, fresh pineapple (2) and 3 lbs strawberries

Churro's we bought and heated in oven. 1 per person. Better served warm. There are churro's that you have to deep fry but I didn't have the equipment, and the timing wouldn't have worked out as well.

Mexican Hot Chocolate- recipe is on this blog. Very good! 1 cup (recipe) per person. We mixed it right in the cup that we were giving them. That way we did not make more than was needed. In making this I went through a 47oz. container of Nestle Rich Chocolate cocoa mix. I also used the Saigon cinnamon, which is very flavorful.

Milk and Juice- We went through 2 gallons of juice and 2 gallons of milk

Mexican Potato Casserole

2 lbs of hot ground pork sausage
1 yellow onion diced
1 can of cream of chicken soup
16 0z light sour cream (sometimes I add a little more)
7 oz can of diced green chilies
16 oz. of shredded Mexican cheese
45 oz. shredded hash browns (1 1/2 packages) defrosted
salt and pepper to taste

Brown sausage until almost cooked through, and then add diced onion and cook until the onion is transparent. Drain any remaining fat. Set aside. In a large mixing bowl mix together soup, sour cream, chilies, and cheese. Now add the sausage and onion. Mix together. Add shredded hash browns, salt and pepper and mix again. You want to make sure there is enough wet ingredients to adequately cover the potato's. This is where I might add additional sour cream. Place in a 9x13 large casserole that has been sprayed with cooking spray. You can top with bread crumbs, cheese, or leave plain. Bake at 375 for 45-50 min. until hot and bubbly and slightly golden in color.

Mexican Hot Chocolate

1 packet or 3T Instant Hot Cocoa Mix
1T instant dry milk
1/4 tsp. cinnamon
pinch of ground cloves
little squirt of chocolate syrup
8-10 oz. of very hot water

Mix together dry ingredients in a cup. Add hot water and then the squirt of chocolate syrup. Stir together well. Top with marshmallows, or whipped cream. Sprinkle a little cinnamon on top.

Marilyn's Black Bean Dip

Mix together the following ingredients:
2 can's black beans drained and rinsed
1 purple onion minced fine
1 1/2 cups frozen corn (rinse under hot water)
1/2 bunch cilantro chopped fine
1 green pepper minced fine
1 yellow pepper minced fine
2 cups tomatoes chopped small
2 avocado's chopped*
3 T lime juice
1/2 jalapeno seeded and minced
1/2+ bottle Zesty Italian Dressing ( I use Fat Free)
Salt and Pepper to taste

Stir together in a large bowl and put into the refrigerator to marinate for several hours. Can be served with chips, or as a side to quesadilla's, or as a topping in chicken or fish taco's.

* I add the avocado just before I serve it

Teriyaki Chicken Pizza

Preheat oven to 400 degrees

Chicken( marinate in teriyaki sauce, garlic, ginger, and olive oil) Grill or cook in frying pan. Add a little extra olive oil, teriyaki sauce, garlic, and ginger while you cook. Cut up and set aside.

2/3 C shredded mozzarella cheese

20-30 red onion half-rings 1/8" thick

3 small scallions sliced (green ends chopped 1/4" thick)

10 strips of red bell pepper (1/8" x 2 1/2")

10 strips of yellow bell pepper

Pineapple tidbits or chunks

Teriyaki Sauce* see below

Teriyaki Sauce

1/2 C. Teriyaki Sauce

1/4 C. apricot marmalade

1 tsp. minced fresh garlic

1 1.2 tsp. fresh ginger

2 T brown sugar

3 T. corn starch

3 T. water

Mix corn starch and water together. Combine all of the other ingredients in a saucepan. Bring to boil and cook 1 minute. While stirring, slowly add in corn starch mixture and keep stirring until the mixture thickens and becomes clear. You might need to add more corn starch and water if not thick enough. Set aside and let cool.

1. Use a large spoon to spread 3 T of teriyaki sauce over surface of pizza dough. Cover the sauce with 2/3 C. of mozzarella cheese.

2. Distribute red onions, 1/2 of scallions, and all the peppers and pineapple. Distribute the cooked chicken over the entire pizza. I usually drizzle some of the sauce over the chicken as well.

3. Bake at 400 for 15 minutes or until the crust is golden brown.

4. Garnish with the rest of the chopped scallions.

Pantry Secrets Bread

10 1/2 C. white bread flour or Wheat Flour* ( do not use all purpose flour)

1/2 C. sugar

1 T salt

3 rounded T saf-instant yeast

3 T liquid Lecithin** (soy lecithin is found at health food stores or vitamin stores)

4 C. hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute in a bread mixer and check the consistency. If the dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 min. This recipe makes 4 loaves of bread.

* When using Wheat flour- add 1 T extra lecithin. Use 3 C of hot water and 1 C. of applesauce instead of the 4 C. water, and mix for 10 minutes.

** Never measure the soy lecithin. Pour it into the bowl until it reaches the size of a quarter. That is about 1 T.

When I make half the recipe I use 2tsp. of salt. This recipe is great for pizza, and can also be used for other recipes calling for bread dough.

BBQ Chicken Pizza

Chicken cut in small pieces ( I use the tenderloins)

2T favorite BBQ sauce + 2T tomato sauce*

1 C shredded mozzarella cheese

1/4 small red onion, sliced into 1/2 inch pieces

1T chopped fresh cilantro

Any other toppings you desire

1. Cook chicken in olive oil over medium heat unto done, 5-6 min. Chill and coat with 2 T BBQ sauce. Set aside in refrigerator.

2. Spread BBQ sauce and tomato sauce over rolled out crust.

3. Cover with 3/4 C. shredded mozzarella cheese

4. Distribute chicken over cheese and top with red onion. Sprinkle additional 1/4 C of mozzarella cheese over the top.

5. Bake at 400 for about 15 minutes

* My favorite BBQ sauce is Sweet Baby Ray's Honey Chipotle or Cattlemen's Classic

The Greatest Appetizer Ever

1 lb. Monterey Jack Cheese grated
1 lb. Cheddar cheese grated
6 eggs lightly beaten
1 can (12 oz) Evaporated Milk
1/2 c. Sweet 'n' Hot Pepper & Onion Relish, drained
2 cans (4 oz) chopped green chilies well drained

Preheat oven to 350 F.
In a large bowl, combine the cheese, eggs, milk and relish. Line a 9"x13" baking pan with the chilies. Pour cheese mixture over the chilies and bake for 40 minutes. Cool pan for 5 minutes before cutting into small squares. Serve warm or at room temperature

* Recipe from the Harry and David Pepper & Onion Relish Jar

Frog Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

Frog's Eye Salad

1/2 cup granulated sugar
1 tablespoon

all-purpose flour
1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently
   
   , until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

*I like to add green grapes to this salad, which reminds me of frog eye's

Welcome to my Recipes

Hi Everyone,
I am anxious to share with you all of the yummy recipes that I have been cooking throughout the years. I will only have those that I have tried and found to be delicious! Let me know what you think, and happy cooking!