Wednesday, February 24, 2010

Rolo Turtles + Bonus idea Cheesecake stuffed choc. dipped strawberries

This recipe is for the pecan topped candies on the right.

1 bag Rolos
1 bag butter flavor pretzels (Snyders Butter Snaps)
1 bag whole pecans
(you won't used all the pretzels or pecans)

Toast your whole pecans at 350 for a few minutes..they will start to brown, so just watch them. Spread the pretzels on a cookie sheet and top each with a Rolo. Put in oven at 350 for about 3 minutes, no longer or you'll have a chocolate mess. Remove from oven and press a pecan half onto each.

These are so hard to stop eating once you start. The perfect combination..sweet, salty, buttery..mmm.
Bonus recipe:
Cheesecake stuffed chocolate covered strawberries
Top and hollow out larger strawberries with a melon baller. Stuff with no bake cheesecake. I combined 1 blk cream cheese, 1/3 cup sugar, 1/2 cup whipping cream(whipped), and 1/3 cup sour cream, and 1 tsp vanilla. Pipe the filling into the strawberries and then dip them into 16 oz melted chocolate combined with 1 to 2 tbs shortening.

Sherri's Pork Chalupas (Slow cooked pork roast and beans)

Megan Belew made this for us on a visit. It is sooo good I had to have the recipe. I hope she doesn't mind that I shared..I don't know who Sherri is, but I certainly thank her for this too.

2 lb pork roast
1 lb uncooked pinto beans
2 cloves garlic
1 med onion, chopped
1 tbs tabasco
1 tbs picante
2 tbs chili powder
1 tbs cumin
2 1/2 cups tomotoes ( I used a can regular diced and 3/4 can Rotel)

Place roast in slow cooker and cover with water. Add remaining ingredients and cook on low for 8 hours, or until pork pulls apart and beans are tender.

Serve over Fritos with cheese, sour cream, avacados, lettuce...or whatever else you'd like.

Jalapeno Cornbread

This is Mom's recipe and SOOOO good, I know I say that about everything but you really need to make this. It is almost more like a casserole than traditional cornbread.

1 cup cornmeal
1/2 tsp baking soda
3/4 tsp salt
1 cup buttermilk
2 eggs, beaten in separate bowl
1 med onion chopped
2 1/2 cup canned cream corn
cheddar cheese (about a cup)
butter....several pats?
chopped pickled jalapenos

Mix first seven ingredients well. Pour 1/2 of batter in an 8x8 greased baking dish. Layer pats of butter, jalepenos and cheese. I just covered with small pats of butter and sprinkled the jalapenos so there would be some in pretty much every bite, and then covered with cheese layer. Pour remaining batter on top. Bake at 350 for 45 minutes, or until golden brown. It may take a few more minutes.

Wednesday, February 10, 2010

Tater Tot Casserole - my way (the best way-ha)

I took several recipes and made my own new favorite comfort food. Please-do try!

1 bag frozen tater tots (you won't use the whole thing)
1 can cream mushroom soup
1/2 cup sour cream
1 container fresh mushrooms (8 oz, maybe??)
1 small onion, diced
1 clove garlic, diced
1 lb ground beef
1 tbs worchestershire -optional
3/4 cup Velveeta
3/4 cup cheddar cheese
Salt and pepper to taste

Brown ground beef and add chopped onion, mushroom, and garlic and Worchestershire. Cook over medium heat until onions are soft. Drain. Put meat in bottom of baking dish. Combine soup and sour cream. Spread over meat mixture. Top with grated Velveeta and then grated cheddar. Finally, top with a layer of tater tots. Bake at 400 for 45 minutes. YUMMMMMMMMY!