Queso

INGREDIENTS

1 (16 ounce) package pork breakfast sausage
1 (16 ounce) package processed cheese food, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

DIRECTIONS:

Cook the sausage in a large skillet over medium heat until completely browned; drain.

Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

24 Servings

Source: Allrecipes

Fruit Salad

INGREDIENTS

24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

DIRECTIONS

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.

6 Servings

Source: Allrecipes

Trifle

INGREDIENTS

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

DIRECTIONS

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

15 Servings

Source: Allrecipes

Peach Pie

INGREDIENTS

1 (9 inch) pie shell, baked
1 cup white sugar
1/2 cup water
3 tablespoons cornstarch
1 tablespoon butter
2 cups fresh peaches, pitted and mashed
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 cups fresh peaches – pitted, skinned, and sliced
DIRECTIONS

1. Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.

2. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

8 Servings

Source: Allrecipes

Sugar Cookies

INGREDIENTS

1 cup confectioners’ sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup chopped pecans
1/3 cup granulated sugar for decoration

DIRECTIONS

1. Preheat oven to 350°F.

2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar.
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

100 Cookies

Source: Allrecipes

Rhubarb Cobbler

INGREDIENTS

3/4 cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 400°F. Lightly grease a 9 inch square baking dish.

2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

9 Servings

Source: Allrecipes

Orange Oatmeal Muffins

INGREDIENTS

1 cup rolled oats
1/2 cup orange juice
1/2 cup boiling water
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees° F . Grease muffin pans.

2. In a small bowl soak the oats in orange juice and water for 15 minutes.
3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350°F until golden brown, about 20 minutes.

12 Servings

Source: Allrecipes

Spinach Omelet

INGREDIENTS

3 large eggs
Coarse salt
Ground black pepper
1 teaspoon olive oil
1 cup packed baby spinach
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

DIRECTIONS

In medium bowl, whisk together eggs and 1 tablespoon water. Season with salt and pepper and set aside.

In medium nonstick skillet, heat oil over medium high heat. Add spinach and season with salt and pepper. Cook until wilted and tender (1 minute). Add eggs and cook until nearly set. Using  spatula (heat resistant) pull sides of omelet toward center as uncooked eggs run underneath (2 minutes).

Sprinkle cheddar cheese on top of omelet and cook to desired consistency. Sprinkle with Parmesan and salt and pepper. Gently
slide omelet onto serving plate, folding over on itself by tipping skillet slightly.

Banana Ice Cream

INGREDIENTS
2 cups skim milk
1/2 (12 fluid ounce) can evaporated milk
1/2 cup white sugar
1 teaspoon vanilla extract
2 bananas, mashed

DIRECTIONS

1. In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.

2. When the ice cream is done freezing, add the bananas and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

8 Servings

Peach Cobbler

INGREDIENTS

1 (29 ounce) can sliced peaches, drained
5 slices white bread, crusts trimmed
1 1/2 cups white sugar
2 tablespoons self-rising flour
1 egg, beaten
1/2 cup margarine, melted

DIRECTIONS

1. Preheat the oven to 350 degrees°F

2. Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.

3. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

6 Servings