Recipes To Try!
August 23, 2010
I love cooking and baking, and am always looking for new cookbooks and recipes. Anytime I bring a cookbook back to the library I'm asked, "Did you find a new recipe?," "Try anything new?", "Need us to taste test anything?" Food days are greatly enjoyed here at the Smithville Branch, as well as exchanging recipes. Here are a few staff favorites, and maybe a personal favorite or two.
Enchilada Chicken Soup
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 2/3 cups whole milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce (I use red)
1 can (4 ounes) chopped green chilies
In a large saucepan, combine the soups, milk, chicken, enchilada sauce, and chilies. Cook until heated through. Serve with sour cream and tortilla chips.
Yield: 7 Servings
1 package frozen Rhodes cinnamon rolls
1 cup vanilla ice cream
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
Bring the ice cream, butter, and sugars to a boil. Spray 9x13 inch pan with nonstick spray. Lay frozen rolls in pan, and pour cooled sugar mixture over them. Place in a cold refrigerator overnight. (Do this late at night, and cook them early in the morning.)
In the morning, heat oven to 325 degrees, and bake for 30 to 40 minutes. Top with icing that comes with frozen rolls.
Your co-workers will love you if you bring these to work in the morning!
1 8 ounce package cream cheese, softened
1 package oreos, any flavor (I like using mint)
1 package chocolate almond bark
Blend cream cheese and oreos together. (I blend the oreos in a food processor, and then mix together in the mixer.) Shape into balls, and put onto cookie sheets covered in wax paper. After they are shaped, refrigerate them until they set up a bit. Melt the almond bark. Dip the balls in the almond bark, and refrigerate again.
Salted Nut Bars
1 yellow cake mix
1/2 cup melted butter
Press into bottom of 9x13 inch greased pan. Bake 12 minutes at 350 degrees. Remove from oven, and sprinkle with 3 cups miniature mashmallows. Put back in oven for 1 to 2 minutes. Remove and set aside.
In a saucepan, heat:
2/3 cups light Karo syrup
2 teaspoons vanilla extract
1 12-ounce package peanut butter chips
Heat until chips and butter are melted.
2 cups salted peanuts
2 cups rice krispies
Spread over the top of the marshmallows. Place in refrigerator to set, then leave at room temperature, and cut into bars.
Peel and slice 3 cups apples in a 9"x9" pan. (I like to use a pie plate.) Sprinkle cinnamon over the apples.
Mix in a bowl:
1/2 cup sugar
1 Tbsp flour
1/4 tsp salt
Mix in a separate bowl:
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup melted butter
Put the oatmeal mixture on top of the apples. Bake in a 350 degree oven for about 40 minutes. Cool on a cooling rack for a little while. You can serve it with ice cream, or just cold with a spoon!
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