BROWNIE REFRIGERATOR CAKE
Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
Fried Turkey cubes / Fried Pickels
Cut up a turkey breast or chicken breast into 1" cubes.
Rinse with water to clean up and drain water off real good.
Put turkey/chicken cubes in a 1 gallon zip lock bag... fill'er up!
Get a couple jars of pre-cut pickles -Sour or Dill - kinda like the hamburger crinkle pickles?
Pour in dill or sour pickle juice to cover cubes in zip lock bag. Zip tight!
Place in the fridge for 6-8 hours making sure meat is immersed in pickle juice. Rotate once in a while.
Keep the pickles!
"House Autry" medium hot breader is our breader of choice!
When ready to cook - get out the fry-daddy or shallow pot for your turkey fryer.
Regular canola or vegitable oil is fine.... peanut oil is best! Bring to 350°
Bread the cubes completely with the House Autry and drop in the 350° oil - cube will float when they are done.
When you are done with the turkey, do the same thing with the pickles. Flour the heck out of them and drop them in the oil.
This is a simple inexpensive recipe that will surprise you!
Rinse with water to clean up and drain water off real good.
Put turkey/chicken cubes in a 1 gallon zip lock bag... fill'er up!
Get a couple jars of pre-cut pickles -Sour or Dill - kinda like the hamburger crinkle pickles?
Pour in dill or sour pickle juice to cover cubes in zip lock bag. Zip tight!
Place in the fridge for 6-8 hours making sure meat is immersed in pickle juice. Rotate once in a while.
Keep the pickles!
"House Autry" medium hot breader is our breader of choice!
When ready to cook - get out the fry-daddy or shallow pot for your turkey fryer.
Regular canola or vegitable oil is fine.... peanut oil is best! Bring to 350°
Bread the cubes completely with the House Autry and drop in the 350° oil - cube will float when they are done.
When you are done with the turkey, do the same thing with the pickles. Flour the heck out of them and drop them in the oil.
This is a simple inexpensive recipe that will surprise you!
PEANUT BUTTER BON BONS
2 cups powdered sugar
1 cup chopped peanuts
1/2 cup graham cracker crumbs
3.4 cup peanut butter
1/2 cup butter
dip
1 bag chocolate chips
1/4 stick parawax
Mix the first ingredients and roll into 1" balls and chill.
Melt the dip in a double boiler and dip the balls and place on a waxed cookie sheet.
2 cups powdered sugar
1 cup chopped peanuts
1/2 cup graham cracker crumbs
3.4 cup peanut butter
1/2 cup butter
dip
1 bag chocolate chips
1/4 stick parawax
Mix the first ingredients and roll into 1" balls and chill.
Melt the dip in a double boiler and dip the balls and place on a waxed cookie sheet.
CORNFLAKES BARS
1 c. Karo
1 c. sugar
1 c. peanut butter
6 c. cornflakes
Melt Karo, sugar, and peanut butter on low heat. Stir in cornflakes. Press into 8 or 9 inch pan. Cool and serve.
1 c. Karo
1 c. sugar
1 c. peanut butter
6 c. cornflakes
Melt Karo, sugar, and peanut butter on low heat. Stir in cornflakes. Press into 8 or 9 inch pan. Cool and serve.
CLASSIC STEAK DIANE
4 pieces fillet steak 1/4 inch think
1 oz (25 g) butter
2 tbs oil
worcestershire sauce
2 tbs lemon juice
1 1/2 tbs finely chopped or grated onion
2 tbs chopped parsley
Heat butter and oil. Fry steaks for 1-2 minutes on each side. Remove from pan and keep hot. Add worcestershire sauce to butter and oil in the pan, then add lemon juice and warm through. Add onion and parsley and cook slowly for 1 1/2 minutes. Spoon sauce over steaks and serve immediately.
4 pieces fillet steak 1/4 inch think
1 oz (25 g) butter
2 tbs oil
worcestershire sauce
2 tbs lemon juice
1 1/2 tbs finely chopped or grated onion
2 tbs chopped parsley
Heat butter and oil. Fry steaks for 1-2 minutes on each side. Remove from pan and keep hot. Add worcestershire sauce to butter and oil in the pan, then add lemon juice and warm through. Add onion and parsley and cook slowly for 1 1/2 minutes. Spoon sauce over steaks and serve immediately.
EASY BOSTON BAKED BEANS
1 large Vidalia or Sweet Spanish onion, thinly sliced
1/2 tsp olive oil or butter
3 slices bacon, finely chopped
24 oz jar Great Northern beans, rinse and drain
1/2 tsp onion powder
28 oz can Pork and Beans
1 tablespoon molasses or maple syrup
1 cup ketchup
1/3 cup Open Pit Hickory flavored BBQ sauce
Saute Vidalia or Sweet Spanish onion in with bacon and 1/2 tsp olive oil or butter for 5 minutes).
In a 4-5 quart baking dish or Crock-Pot, combine Pork and Beans, ketchup, BBQ sauce, onion powder, molasses or maple syrup. Add onion and bacon.
Bake, uncovered at 350F about 30-35 minutes in oven or 2 hours on high in Crock-Pot.
Stir 2-3 times during baking. Serve.
1 large Vidalia or Sweet Spanish onion, thinly sliced
1/2 tsp olive oil or butter
3 slices bacon, finely chopped
24 oz jar Great Northern beans, rinse and drain
1/2 tsp onion powder
28 oz can Pork and Beans
1 tablespoon molasses or maple syrup
1 cup ketchup
1/3 cup Open Pit Hickory flavored BBQ sauce
Saute Vidalia or Sweet Spanish onion in with bacon and 1/2 tsp olive oil or butter for 5 minutes).
In a 4-5 quart baking dish or Crock-Pot, combine Pork and Beans, ketchup, BBQ sauce, onion powder, molasses or maple syrup. Add onion and bacon.
Bake, uncovered at 350F about 30-35 minutes in oven or 2 hours on high in Crock-Pot.
Stir 2-3 times during baking. Serve.
DIANNE'S BEEF AND PORK FRIED RICE
2 pounds sirloin steak
2 pounds pork chops
3 bundles green onions
3 carrots shredded
2 pounds bacon
1 cup cooked rice
3/4 cup soy sauce
salt and pepper
In a large skillet, cook beef and pork until done lightly browned. Drain off fat and set aside.
Slice green onions into small pieces and shred the carrots with a coarse grater/shredder.
In a lage skillet, combine the meat and vegetables and about half of soy sauce.
Cover and simmer for about 30 minutes.
Meanwhile, fry bacon until crisp, add rice, salt, pepper, and remaining soy sauce.
Cover and simmer over low heat for 20 more minutes.
2 pounds sirloin steak
2 pounds pork chops
3 bundles green onions
3 carrots shredded
2 pounds bacon
1 cup cooked rice
3/4 cup soy sauce
salt and pepper
In a large skillet, cook beef and pork until done lightly browned. Drain off fat and set aside.
Slice green onions into small pieces and shred the carrots with a coarse grater/shredder.
In a lage skillet, combine the meat and vegetables and about half of soy sauce.
Cover and simmer for about 30 minutes.
Meanwhile, fry bacon until crisp, add rice, salt, pepper, and remaining soy sauce.
Cover and simmer over low heat for 20 more minutes.
PORK FRIED RICE
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
Serves 4-6.
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
Serves 4-6.
