1 – Onion
1 – handful Solantro
4 – Med. Roma Tomatoes
2 – Avocados
1 – Med. Jalapeno
Chop up thinly diced. Add salt as desired, and leave avocado pits in.
– Laura
Agua de Horchata
2 – Cups Rice
1 – Can Condensed Milk
1 – Can Evaporated Milk
2 – Sticks of Canela
Sugar as needed
Process:
1 – Soak rice for two hours
2 – Blend canela and water
3 – Blend soaked rice and cinnamon until finely blended
4 – Add Milks and Mix Together
5 – Add Water and sugar to taste
6 – Ad lost of Ice
– Fam. Gonzales (Conyers)
Chocolate Oatmeal No-Bake Cookies
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats
In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
Remove from heat and stir in peanut butter and oats.
Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.
Submitted by: Hilary via cooks.com
Lemon or Lime Cheesecake
Crust:
3 Cups of Graham Cracker Crumbs
2/3 Cup Sugar
12 TBLS Melted Butter
Cake:
6 oz. Lemon or Lime Jello
2 Cups Boiling water
3 x 8 oz. Packages of Cream Cheese
1/2 Cup Sugar
2 TBLS Lemon or Lime Juice
1 Regular Sized Cool Whip Tub
Process:
1 – dissolve Jello with Boiling Water. Set aside until slighting thickened
2 – Combine Graham Cracker Crumbs, Sugar, and Butter
3 – Set aside 1/3 Cup for cake topping.
4 – Press mixture into bottom of 9×13 cake pan.
5 – Beat Cream Cheese, Lemon or Lime Juice, and Sugar Together.
6 – Beat in slightly thickened Jello Gellitan.
7 – Fold in Cool Whip to Mixture well.
8 – Poor into Graham Cracker Pan.
9 – Top with reserved Graham Cracker Crumbs.
10 – Refrigerate overnight.
Chicken Enchiladas
Ingredients:
2 – Large Chicken Breasts
24 oz. – Sour Cream
3 – Small cans of Cream of Chicken Soup
1 – Small Can of Diced Green Chillis
Shredded Cheddar or Mexican Cheese
Approx. 20 – Corn Tortillas
Instructions: (Preheat oven to 350 degrees)
1 – Bring Water to a boil in a medium pot and cook chicken
2 – Mix Sour Cream, Cream of Chicken Soup, Shredded Cheese, and Diced Green Chillis into a bowl
3 – Shred chicken and place into the mixing bowl with other ingredients.
4 – Place mixture on a Corn Tortilla and roll it. Place into a large 9′ x 13′ pan.
5 – Repeat until pan is full of rolled tortillas.
6 – Spread remainder of mixture on top of the rolled tortillas.
7 – Cover with shredded cheese.
8 – Bake for 1 hour at 350 degrees.
Homemade Maple Syrup
1 – Part Brown Sugar
1 – Part White Sugar
1 – Part Water
Maple
Vanilla
Stir together brown and white sugar with the water on a stove warmed to medium until it reaches a boil. Remove from heat. Add Maple and Vanilla to your taste.
Enjoy!
Grandma Bessie Dare’s White German Chocolate Cake
4 oz. white chocolate
1/2 cup boiling water
1 C. butter
2 C. sugar
2 C. flour
4 egg yolks unbeaten
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 C. buttermilk
4 egg whits beaten
Directions:
Preheat oven to 350. Line pan with wax paper and grease and flour. Bake for 30-40 minutes. If you use 3 round 9″ pans remove from pans after cake is done. Melt white chocolate in boinling water. Set aside to cool. Cream butter and sugar. Add yolks one at a time, add chocolate mixture and vanilla. Sift together flour, sugar, soda. Add aternatly flour mixture and buttermilk to chocolate mixture. Fold in egg whites.
Frosting:
1 C. evaporated milk
1 C. sugar
3 egg yolks
1/2 C. butter
1 tsp. vanilla
1 1/2 C flaked coconut
1 C. pecans
Mix all together except coconut and pecans. Cook in sauce pan for 12 minutes stiring constantly until thickened. Add coconut and pecans. Beat until thick. Spread on top of cake.
Raisin Bread
1 1/2 Cups milk
1 Cup warm water
2 packages active dry yeast (.25 ounce)
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 Cup margarine, softened
1 Cup raisins
8 Cups all-purpose flour
2 Tablespoons milk
3/4 Cup white sugar
2 Tablespoons ground cinnamon
2 tablespoons butter, melted
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until luke warm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled
4. Roll out on a lightly flowered surface into a large rectangle 1/2 inch thick. Moisten dough with 2 Tablespoons of milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9×5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5. Bake at 350 degrees F for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
We ate this bread at John and Ceri’s and loved it, we thought we would let everyone enjoy the goodness 🙂