2 Tsp. Vanilla
4 c. corn flakes (crush after measuring)
1 lb. Powdered Sugar
1/2 c. Butter
Mix all ingredients together, roll into balls.
Dip the balls in melting chocolate and allow to set.
Posted by Aspen at 4:30 PM 0 comments
Posted by Linda at 8:35 PM 0 comments
These take some work to make, but are delicious! Any ingredients that you can't seem to find will probably be in the Asian section of your grocery store.
Start by making the special sauce. This is for dipping the lettuce wraps in when you're ready to eat.
Special Sauce:
Posted by Annie at 10:05 PM 0 comments
3 packages Pillsbury refrigerator country biscuits
Mix together:
1 cube melted butter
1 cup sugar
Shavings from an orange peel
Dip each roll in the sugar mixture and line up in a well-greased bundt pan. Pour any extra sugar mixture over the top. Bake at 400 for 20 minutes.
Remove from oven and immediately invert onto a plate. Serve hot.
Posted by Annie at 9:54 PM 0 comments
Posted by Aspen at 5:32 PM 2 comments
8-10 lb fully cooked, bone in ham.
1 1/4 c. Brown Sugar
1/3 c. Pineapple Juice
1/3 c. Honey
1/3 c. Orange Juice
2 Tb. Dijon Mustard
Combine all ingredients except the ham in a saucepan. Bring to a boil, reduce heat, and allow to simmer for 10 minutes.
Preheat oven to 325. Place ham in roasting pan. To keep ham from drying out I wrapped it in tinfoil, making a "tent" on the top. Cook ham for 2 hours, remove from oven, baste with the sauce. Return to oven and continue basting every 10 minutes for the next 30-45 minutes.
*When I made this I doubled the sauce. I made one batch that I poured over the ham when I first put it in the oven. I then made another batch to baste with during the last hour of cooking. I used the remainder as a sauce to dip the ham in.
I also cooked the ham longer at a lower temperature to help it from drying out.
Posted by Aspen at 6:10 PM 0 comments
5 Lb bag of potatoes
1 package of cream cheese, room temperature
1 c. sour cream
1 chicken bullion cube
1/2 cup water, reserve from boiling the potatoes
1 tsp. garlic powder
Wash and peel potatoes, cutting into halves or quarters. Cover completely with water and boil for 15-20 minutes.
Remove 1/2 c. water from the potatoes, add the chicken bullion cube, mix until dissolved, set aside.
Drain potatoes, return to pot. Add the cream cheese, sour cream, chicken bullion water and garlic powder. Mash the potatoes well.
Put the potatoes into a 4-6 Qt. crock pot on low heat for 2-4 hours.
This recipe is especially nice when you have a big meal and don't want to have to wait until the last minute to make the potatoes.
Posted by Aspen at 5:07 PM 1 comments
Labels: Aspen, Potatoes, Side Dishes
2 packages (8 oz.) Cream Cheese
2 c. Mayo
2 c. Sour Cream
2 cans of Green Chilies
2 c. shredded Cheddar Cheese
3 Chicken Breasts, cooked and shredded.
Put all ingredients in crock pot and warm for several hours.
Posted by Aspen at 4:54 PM 0 comments
1 lb hamburger
1 can tomato soup
3/4 cup salsa
8 oz sour cream
1 can corn
1 small can slices olives
1 huge handful of shredded Mexican style cheese
2 boxes of jiffy cornbread
(for cornbread)
2 eggs
2/3 cup milk
1 1/2 table spoons sugar.
Brown hamburger. While hamburger is cooking, mix cornbread with eggs, milk and sugar. In a seperate bowl mix tomato soup, salsa, sour cream, corn, olives and cheese. Drain hamburger and add to the soup mixture. Pour hamburger mixture into casserole dish. Pour cornbread over mixture and smooth out. Sprinkle 1/2 tablespoon of sugar over cornbread. Bake at 425 degrees for about 25 mins.
***I found a recipe that was similar to this one. But I added quite a bit of things. So I'm not sure on the exact amounts for each ingredient!