Thursday, January 3, 2013

Crockpot Shrimp and Grits

1/2 cup minced sweet onion
1 clove garlic, minces
4 cups stone ground grits
1/2 tsp. Old Bay Seasoning
3 shakes hot sauce
pepper to taste
4 ounce cream cheese
1/2 cup sharp shredded cheddar cheese or smoked Gouda grated
1 pound fresh shrimp cleaned and chopped
1 can small diced green chilies

Spray inside of slow cooker with non stick cooking spray. Add onion, garlic, broth, Old Bay, and grits. Set on low and cook overnight. In the morning 1 hour before serving, turn to medium and stir in remaining ingredients. Make certain shrimp are thoroughly before serving. If desired you can add other cheeses or diced ham, bacon, or tomatoes

Panera Bread Broccoli and Cheese Soup

1 tablespoon melted butter
1/2 onion chopped small
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound broccoli
1/4 teaspoon nutmeg
8 ounce grated sharp cheddar cheese
salt and pepper to taste

saute onion in melted butter until soft. Add flour stir until thick and all combined. Add all other ingredients except broccoli and cheese. Add these at end.

Freezes well!

Lace Cookies

1 cup quick cooking oats, uncooked
1 cup sugar
2 tablespoons all purpose flour, plus 1 teaspoon
1/4 teaspoon salt
1 egg, slightly beaten
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoons vanilla extract

Combine oats, sugar, flour, salt and mix well. Stir in remaining ingredients. Drop by 1/2 teaspoon 3 inches apart onto aluminium foiled cookie sheets. Bake at 350 for 6 to 8 minutes. Cool completely.

Monday, July 2, 2012

Race Way Crackers

4 sleeves Saltine crackers 2 1/2 pkgs Hidden Vlley Ranch dry dressing mix 3 tsp. cracked red pepper 2 cup vegetable or olive oil 2 1/2 heaping tsp. garlic powder 2 tsp. parsley Line crackers on large cookie sheet---can overlap a little on sides Pour mixture over crackers and let set about 10 minutes. Turn over Bake in oven for 30 minutes at 250. Turn once durning baking. Store in Zip lock bags or tupperware container. Great with dips, fruit, salad, or by themselves.

Tuesday, January 18, 2011

TY's Hot Corn Dip

1 (11oz) can of Mexican Corn, drained
1 (7oz) can chopped green chilies, drained
1 cup grated Monterey Jack Cheese
2/3 cup of grated Parmesan Cheese
1/2 cup mayonnaise
corn chips for dipping

In a separate bowl, mix together corn, green chilies, Monterey and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes or until bubbly around the edges.

Serve warm with corn chips. Can also be doubled and held in a slow cooker.

Thursday, December 30, 2010

Bite-Size Cinnamon-Pecan Twirls

1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 Tbsp. corn syrup
1 tsp. ground cinnamon, divided
1 (8oz) can refrigerated-crescent rolls
1 1/2 tsp. granulated sugar

Preheat oven to 375. Bake pecans and butter in a lightly greased 8 inch round cake pan 2 minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.
Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut side down, in prepared pan. (Space slices equally in pan; slices will not touch.)
Bake at 375 for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.