Sunday, October 31, 2010

Vanishing Bars

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 can Sweetened Condensed Milk
2 cups chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts (opt)
1.Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick cooking spray.
2.Melt butter in baking pan. Sprinkle graham cracker crumbs over that. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3.Bake 6-8 minutes. Cool. Cut into bars. I like to refrigerate them, and eat them that way. Serve, and watch them vanish :)


I have never made them with nuts, I like them without. You can substitute other kinds of chips with 1/2 choc. chips and 1/2 other kind- butterscotch, peanut butter, etc. But I like the full chocolate :)

Wednesday, October 27, 2010


1 Fresh Jalapeno (you may want to start with 1/2 and add slowly to desired spiciness, you may also want to take out the seeds and membrane to make it not so spicy)
1 Banana Pepper
1 Clove Garlic
1/2 bunch fresh Cilantro
1 Lime, juiced
1 can Diced Tomatoes
1t. Seasoning*

Put in blender, mix and enjoy fresh with chips :)

Seasoning Recipe
1C. Salt
1/4C. Black Pepper
1/4C. Garlic Powder

I like to keep this on hand, this combination of spices comes in handy in lots of things.

Tuesday, October 26, 2010

Creamy Chicken and Chile Enchiladas

Makes 12 enchiladas
1 lb Chicken Breast (or 4 good sized c.breasts)
1 Package (8 oz) Cream Cheese, cut into cubes (or I prefer about 1/2 container of sour cream instead)
2 cans chopped Green Chilies
1 Package 6 in flour tortillas (or corn tortillas, I prefer corn)
2 Cans Green Chile Enchilada Sauce
3/4 C. Shredded Cheddar Cheese

Heat oven to 400 degrees. Spray 9"x 13" baking dish with cooking spray. Cook chicken (you can either cook it raw like this, or I put mine in the crockpot till it is done, shred it and put it in the skillet) Stir in cream cheese (or sour cream) and chilies. Cook till done and cr. cheese is melted.

Put onto tortillas and put into pan. Pour the enchilada sauce over them, and sprinkle cheese on top.

Bake for 15 to 20 minutes

Pumpkin Roll

· 3 Eggs

· 1 cup Sugar

· 2/3 cup Pumpkin

· 1 teaspoon Lemon juice

· 3/4 cup All-purpose flour

· 1 teaspoon Baking powder

· 2 teaspoons Cinnamon

· 1 teaspoon Ginger

· 1/2 teaspoon Nutmeg

· 1/2 teaspoon Salt

· .

· Filling:

· 8 ounces Cream cheese -- softened

· 4 tablespoons Butter -- or margarine

· 1 cup Powdered sugar

· 1/2 teaspoon Vanilla


In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Chocolate Chip Cookies

This is our much-requested cookie recipe...

1C. Butter (softened) Makes about 4 doz.
1C. White Sugar
1C. Brown Sugar

2 Eggs
2t. Vanilla

3C. Flour*
1t. Baking Soda
1t. Salt

Stir in 2C. Chocolate Chips.

Drop onto pans by spoonfuls and bake at 350 for about 10-12 minutes.

* If the batter is a little dry, add a little water, if it seems too sticky, add a little more flour