Girls and a Dream
4
RETREATS
Cowboy Beans
1 lb bacon, cooked and crumbled 1 lb hamburger, cooked and drained
5 cans pork and beans, drained 4 cans white beans, drained
onion, diced 1 cup brown sugar
1 cup ketchup 1/2 cup molasses
3 TBSP mustard 1-2 jalapenos, diced
*combine in a crockpot and cook on low for 8 hours or high for 4 hours
Caramel Apple Cake
11 oz caramel bits (usually found by chocolate chips) 3/4 cup butter, melted
2/3 cup evaporated milk, divided 1 tsp vanilla
vanilla cake mix 1 tsp cinnamon
1 (20 oz) can apple pie filling
*Preheat oven to 350. Spray 9 x 13 pan with non-stick spray; set aside. Melt caramel bits and 1/3 cup evaporated milk over medium heat; stirring often. While caramel is melting, mix together cake mix and cinnamon; combine well. Add melted butter, vanilla, and 1/3 cup evaporated milk. Spread 1/2 in bottom of pan. (I find it easiest to spread with my hands rather than a spoon or spatula.) Bake for 8 minutes. Remove from oven and spread apple pie filling over crust. Top with melted caramels. Spoon remaining cake mix over caramel. Bake 20-25 minutes. Serve warm with vanilla ice cream.
Pumpkin Pancakes
1 cup flour 2 tsp baking powder
1/4 tsp salt 1 1/2 tsp pumpkin pie spice
2 TBSP brown sugar 1 egg
1 cup milk 1 TBSP vegetable oil
3/4 cup pumpkin puree
*Whisk flour, baking powder, salt, and pumpkin pie spice in a bowl; set aside. In a large bowl, whisk brown sugar. egg, milk, oil, and pumpkin puree until combined. Mix in flour ingredients, stirring until just combined. Cook on griddle. Makes 8-10 small pancakes.
Dutch Honey
1 cup sugar 1 cup heavy whipping cream OR 1/2 and 1/2
1 cup white Karo syrup 1 tsp vanilla
*Stir all ingredients except vanilla in a saucepan. Bring to a boil. Remove from heat; add vanilla. Syrup is runny but will set up over time. Make a day ahead and store in refrigerator if you like a thicker syrup.
Bacon-Cheese Pull-aparts
1 egg; 2 Tbsp milk; 1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits;
1 2.1oz pkg of precooked bacon, cut into 1/2 inch pieces (I used real bacon – cooked and crumbed); 3oz shredded Cheddar cheese;
1/4 C finely chopped green onions (4 onions)
Heat oven to 350. Spray 11X7 (2 quart glass baking dish with cooking spray. In large bowl, beat egg and milk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuits into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake for 23-28 minutes or until golden brown. Cut into squares.
Rachel’s Mashed Potato Soup
Boil potatoes until mashable. Add chicken bullion (2 per med batch), celery salt, onion salt, and pepper to taste. (Don’t drain potatoes unless you have a lot of water still on them) Heat through, then serve with toppings: sour cream, cottage cheese, grated cheese, chopped tomotes, chives, bacon bits, etc.
Pumpkin Swirl Cheesecake
18 Gingersnap cookies, crushed; 1/4 finely chopped pecans; 1/4 butter, melted; -combine and press into bottom of 9″ springform pan.
3 8oz pkgs cream cheese, softened; 3/4 C sugar, divided; 1 tsp vanilla; 3 eggs; 1 C canned pumpkin; 1 tsp ground cinnamon, 1/4 tsp ground nutmeg; 1 dash ground cloves
Beat cream cheese, 1/2 C sugar and vanille with electric mixer until well blended. Add eggs, one at a time, mixing after each one on low. Remove 1 cup plain batter to small bowl. Stir in remaining 1/4 C sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batter with knife several time for marble effect.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate overnight or at least 4 hours. Cut and serve.
Fruit Dip
1 Carton of Cool Whip (Small if you don’t need much- large if you’re doing alot of fruit)
Kiwi Lime Yogurt (Two for small- 3-4 for large)
Blend together and use with fruit. So simple and yet refreshing and tasty.
Robin's Baked Ziti
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1 pound dry ziti pasta
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1 onion, chopped
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1 pound Sweet Italian Sausage. (you can use hamburger, but I do use the sausage when I can)
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2 (26 ounce) jars spaghetti sauce (I make my own sauce, but if you don't please get a high quality sauce, it does make a difference)
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6 ounces provolone cheese, sliced
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1 1/2 cups ranch dressing
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6 ounces mozzarella cheese, shredded
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2 tablespoons grated Parmesan cheese
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Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
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In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, Ranch dressing, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
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Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Frozen Crescent Rolls
1 TBS. dry yeast 2 C. warm water
1/2 C. soft butter 2/3 C. milk powder
1/2 C. sugar 1/2 C. potato flakes
2 eggs 1- 1-1/2 tsp. salt
6-6-1/2 C. flour
Dissolve yeast in water, add butter, milk powder, sugar, potato flakes, eggs, salt and
3 cups flour. Beat until smooth. Stir in enough flour to form firm dough. Knead on floured surface. Divide dough into half. Roll each part into 12" circle and cut into 12 wedges. Roll from wide ends. Place point side down on waxed paper lined baking sheet. Curve to form crescents. Cover and freeze. When firm, transfer to plastic freezer bag. Freeze up to four weeks.
To Use. Put frozen rolls 2" apart on greased baking sheet. Cover and thaw over night in fridge. Rise to double
Bake at 350 degrees for 15-17 minutes.
Sour Cream Chicken Enchildadas
10- 8" flour tortillas 2 Cups shredded Chicken
2 Cups Colby & Monterey Jack cheese
3 TBS. butter 3 TBS. flour
2 Cups chicken broth 1 Cup sour cream
1- 4 oz. green chili's
Mix chicken and 1 cup cheese. Roll up into shell and place in 9x13 pan. Melt butter and flour...slowly add broth. Make thick sauce. Remove from heat and add sour cream and chili's. Do NOT boil. Pour over enchiladas in pan. Add remaining cheese. Bake at 350 for 20 minutes. Remove foil and broil for 3 minutes to brown.
