I LOVE CROCK POTS

CROCK POT, a tool that can make our lives so much easier....

I am learning more and more that I do not take enough of an advantage of
"The Crock pot." Sometimes I find or am given a recipe that I just love!! I love it of course for its convenience but it just makes some things oh, so good. My son,Jason gave me a recipe recently.I do not know where he got it but it is "A Keeper." I wanted to share it with you all. I know at times we find ourselves so busy and don't know where we will have the time to make a really good meal. WAALA!! The Crock Pot! I tell you, if you give this a try, you will have something to pull out of your recipes that will save you so much time and trouble and you will get oooh, and awwws from all who eat at your table, the table at church or anywhere there is a table with food on it. I give them a high 5.

ROAST PORK

31/2 TO 4 POUND PORK ROAST

16 OZS. ROOT BEER

SLICES OF GARLIC

SALT AND PEPPER


Take your pork roast, salt and pepper as you like. I didn't put pepper on mine. Cut little slits in the roast and place a slice of garlic in each. Put as many slits as you like, depending on how much garlic you like.

Place the roast in the Crock Pot and then pour the 16 ozs. of Root Beer over it. Cover with lid. I cooked on low for 12-13 hours on low but was not ready to eat it. So I then put it on warm for a couple more hours. IT WAS DELICIOUS!!

I bought a bottle of Bar B Q sauce that we liked. I just poured it into a bowl and heated in the microwave. Then those who wanted the sauce could have it and those who did not, didn't have to have it own their food. Personally, it was so good, it really didn't require the Bar B Q sauce.

My son used this as Pulled Pork but I used it as a roast. I made some cold slaw and boiled some red potatoes. Add bread of your choice. This is just a great meal. we had Manderian Orange cake, and sweet tea. grandma

P.S. I know that I will be making this many, many more times. I am looking forward to trying Chicken and beef this same way. I hope it turns out as good.

STRAWBERRY-PRETZEL PIE

STRAWBERRY-PRETZEL PIE





INGREDIENTS:

1 Box Pillsbury refrigerated pie crusts, softened as directed on box

1 egg white

1 cup crushed pretzels

1/4 cup sugar

6 Tablespoons butter, melted

2 Packages Cream Cheese, Softened

1 1/2 cups sugar

1 container (12 Oz) frozen whipped topping, thawed

1 bag (16 Oz) frozen unsweetened strawberries, partially thawed, sliced

1 cup boiling water

1 box (8 oz.serving size) strawberry-flavored gelatin

DIRECTIONS:

Heat oven TO 450%. Unroll 1 crust in 10 inch glass pie plate or 91/2 inch deep dish pie plate. Trim outside edges. Prick bottom and side with fork. If you like, Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4 inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.

Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10-12 minutes or until crust is golden brown. Cool.

Stir together cream cheese and 11/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with few ice cubes) to make about 12/3 cups gelatin. Thicken slightly and pour over strawberries on pie. refrigerate pie 8 hours or over night.

Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

If you like salty and sweet then this dessert is for you. Grandma

THIS COULD HAVE BEEN "LITTLE HOUSE ON THE PRAIRIE"

IT COULD HAVE BEEN BUT WAS NOT




A NOTE FROM LAURA INGALLS WILDER




I found this the other day and thought you might enjoy reading it. I sure did. I felt I had a piece of history on my computer.Grandma

OLD RECIPES MOVED TO THEIR NEW HOME HERE!

ALL THE PREVIOUSLY POSTED RECIPES FROM THE OLD BLOG HAVE NOW BEEN MOVED TO THEIR NEW HOME HERE♥♥ THANK YOU FOR YOUR PATIENCE. I LOOK FORWARD TO SHARING MORE WITH YOU SOON. GRANDMA, GRANNY, MOM , CONNIE....They are all me.lol

STRAWBERRY DESSERT

STRAWBERRY DESSERT

2 boxes of Twinkies

3 boxes frozen sliced sweetened strawberries, thawed

1 --8 ounce carton cool whip

Take a 9X13 pan and lay twinkies into it one at a time, side by side. You will have a few left over.

Take a box of the frozen strawberries after they have thawed and stir to mix them well. Pour contents over the Twinkies. Repeat with the other two boxes of strawberries.

Now spoon the cool whip on top of strawberries and spread evenly. Cover pan and refrigerate until ready to eat. Delicious!!!

MILLIONAIRE PIE

8- ounce cool whip
8-ounce cream cheese, softened
1/2 cup powdered sugar
Mix well

1 can crushed pineapple, drained
1 can cherry pie filling
1/2 cup choped pecans
Add to top mixture, mix well and pour into 1 or 2 prepared graham cracker crusts. Chill and serve.

TEX-MEX DIP

TEX-MEX DIP

3 medium avocados
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together well


1 cup sour cream
1/2 cup mayonnaise
1pkg taco seasoning mix
Mix together well


2 cans bean dip---or large can refried beans

Layer bean dip on the bottom of a 9X9 pan

Next layer the avocado mixture over beans

Spread the sour cream mixture over the top of avocado mixture in pan.

You can then sprinkle any are all of the following vegetable over the top to garnish.

chopped green onions
chopped tomatoes
chopped olives
shredded cheddar cheese

Use chips for dipping. Refrigerate until ready to eat.

BANANA PUDDING

BANANA PUDDING
(JUST LIKE MOM USED TO MAKE JUST QUICKER)

3/4 cup sugar
1/3 cup flour
pinch salt
3 egg yokes (save whites for meringue or use cool whip to cover pudding)
1 cup whole milk
1 cup evaporated milk
1 tablespoon vanilla
vanilla wafers
bananas

Mix top seven ingredients together in microwave safe bowl and put in microwave on high for 2 minutes. Take it out and stir. Return to microwave for 1 minute increments until desired consistency. Layer pudding with vanilla wafers and bananas and cover with meringue or cool whip.

MERINGUE

2 egg whites
1/2--1 cup sugar
pinch of salt
1 tablespoon cream of tartar

Using electric mixer, mix until thick and then add cream of tartar. Put on pudding and brown in the oven.

BUTTER PECAN CAKE

BUTTER PECAN CAKE
GRANDMA'S KITCHEN, TASTERS WELCOME


BUTTER PECAN CAKE

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

1/2 cup oil

1 cup water

Mix all together. Spray Bundt or tube pan. Spread cake mixture into pan evenly. Bake at 350% for 45 minutes.

When cake is cool, I put this icing on it:

In a mixing bowl mix:

1 8oz softened cream cheese

1 box powdered sugar

1/4 cup melted butter

If it still seems thick, I add 1 teaspoons of can milk at a time, stirring, until the right thickness.

Stir, it will be thick but pourable. Drizzle on top of cake. Be sure to keep cake covered.

QUICK, EASY DELICIOUS LASAGNA

QUICK, EASY, DELICIOUS LASAGNA

11/2 lbs. ground beef
1 pound hot breakfast sausage
2 cloves minced garlic

cook until browned then drain off 1/2 the fat


Add 2- 14.5 oz cans of whole tomatoes, chopped up , I just take my hand and squeeze them. Works every time.
2- 6 oz cans tomato paste
2 Tablespoons dried parsley flakes
2 Tablespoons dried basil
1 Teaspoon salt

Mix very well and simmer 45 minutes uncovered. Stir occasionally

I use the precooked lasagna noodles but if you are using the ones that have to be cooked:

Boil 10 oz package of lasagna noodles
1/2 teaspoon salt to water
1 Tablespoon olive oil to water

After cooking , drain, and rinse in cool water; lay noodles out flat on foil paper.

Mix:

3 cups cottage cheese
2 beaten eggs
2 tablespoons dried parsley flakes
1 Teaspoon salt
Mix all the above then add 1/2 cup Kraft Parmesan cheese. Mix all well and set aside.

Begin the assemble process: You will also need 3 Packages of mozzarella cheese slices AND 1 jar of Kraft Parmesan cheese.

I spray my lasagna pan that I am putting my lasagna together in.
Lay 4 noodles in pan overlapping as you go. I use as many as it takes to cover the bottom of my pan.
Spread 1/2 cottage cheese mixture even onto the noodles
1/2 mozzarella cheese slices on next or you can grade up your own cheese.
Spread a little over half the meat onto the cheese--spread evenly
REPEAT PROCESS
Top generously with Kraft Parmesan cheese, this is the last thing to go on the lasagna.
Bake at 350% for 20-30 minutes.


I hope you enjoyed this as much as my family does. I have never liked lasagna before finding this recipe. I love smelling it cook and I love eating it. Grandma

CHEESE BREAD

CHEESE BREAD

1 regular can whole black olives, chopped

1 6-oz jar- stuffed olives,chopped ( optional, I don't use them, I think it makes it too strong.)

3- green onions, chopped

3/4 pound Monterrey Jack cheese, grated

1/2 cup real mayonnaise

1 stick butter, softened

1 loaf French bread

Combine green onions and olives in the butter, 1/2 cup mayonnaise, and grated Monterrey Jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.

Bake at 325% for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti or lasagna or as an appetizer. Yum, good!!

BACON ROLL-UPS

BACON ROLL-UPS
GRANDMA'S KITCHEN, TASTERS WELCOME

1 (80z) pkg. cream cheese, softened
1/2 cup mayonnaise
1/2 (80z) pkg. thick sliced bacon, cooked and crumbled
11/2 cup shredded cheddar cheese
2 green onions, chopped
2 (80z) pkgs. crescent rolls

Preheat oven to 375%. In medium bowl stir together cream cheese and mayonnaise. Add bacon, cheddar cheese and onions, stirring until combined: set aside. Unroll 1 package of rolls, pressing seams together. Spread half the bacon mixture over rolls. Starting at one of the long sides, roll up like a jelly roll. Repeat with remaining rolls and remaining bacon mixture. Use a serrated knife to cut each log into 3/4 inch slices. Place slices 1 inch apart on an ungreased baking sheet. Bake for 11-13 minutes.

My opinion: I believe that cooked and drained sausage would work just as well as the bacon, if you prefer. Oooh, that sounds good to me. Hope you enjoy this. It makes quiet a lot. Grandma

CANDIED JALAPENOS

CANDIED JALAPENOS
GRANDMA'S KITCHEN, TASTERS WELCOME

CANDIED JALAPENOS

1 gallon sliced jalapenos
4 pounds of sugar
canning jars

Drain jalapenos, pour 4 pounds of sugar over the peppers and let sit to make its own juice. Bring to a boil and cook until peppers take on a candied look. Pour into jars and turn upside down to seal. Serve after 2 weeks (earlier if you can't wait.) Pour some over large block of cream cheese that is at room temperature. Use as a spread on Waverly wafers or use chips.

THE BEST EVER OVEN COOKED BRISQET

OVEN COOKED BRISKET

THIS IS MY VERY MOST FAVORITE RECIPE FOR BRISKET. IT IS SO EASY AND THE TASTE IS WONDERFUL. I HOPE IF YOU HAVE TIME, YOU WILL GIVE IT A TRY AND SEE IF YOU DON'T AGREE WITH ME.


OVEN COOKED BRISKET

Put into a roaster pan the following:

2 Cups of beef Consomme

2 Cups of soy sauce

1/2 Cup lemon juice

5 Cloves of garlic- chopped

2 Tablespoons of liquid smoke

Add to pan in order listed , mixing well.

ADD Brisket fat side up to the pan

Be sure to pour some of the marinade over the fat side also.

Cover tightly with Foil. Put in refrigerator for up to 48 hours.

COOK:

Take out of refrigerator and put into a 300% oven STILL TIGHTLY COVERED.

Cook 40 minutes per pound. When time has passed, peel back foil IF NOT FORK TENDER, all

over, even in the middle, put brisket back into the oven and cook for one (1) more hour.

Cut away the fat after slicing on cutting board. (Be sure and use the meat juice!) It is great.)


I hope you find this as easy and as delicious as my family does. Grandma

CON QUESO DIP

CON QUESO DIP


In this Texas Gulf Coast town, we like our Con Queso Dip. Hope you like this recipe.

CON QUESO DIP

1/2 Cup cooking oil
1/2 Cup flour
1/4 Cup chopped green pepper
1/4 Cup chopped onion
1 Small Tomato, cubed
1 Jalapeno pepper, chopped
11/2 Cup water
1 Teaspoon salt
1 pound Velveeta Cheese, cut into small pieces

Cook first 2 ingredients together like gravy. Add rest of ingredients to gravy mixture. This will be soupy now. Add last ingredient and keep stirring over low heat until creamy.

If you want more "heat" add another jalapeno or maybe two. Just kidding!

Serve with chips and enjoy every bite. Grandma

JALAPENO CORNBREAD

JALAPENO CORNBREAD

3 Cups cornbread mix

21/2 cups milk

1/2 cup oil

3 eggs, beaten

1 large onion, chopped fine

2 tablespoons sugar

1 Cup cream corn

1/2 cup chopped jalapenos

11/2 cup grated yellow cheese

1 pound bacon , cooked and crumbled

1/4 cup chopped pimentos

1/2 teaspoon chopped garlic

Mix all well. Spoon into a large pan and cook for 40 to 45 minutes at 375%. This does better if

you put it into a larger than 9X13 pan or you can half the recipe. Grandma

PEDERNALES RIVER CHILI

PEDERNALES RIVER CHILI

This is a chili that was created by Lyndon Baines Johnson. I made it recently for some of my family and they liked it, hope you will too. During these colder days that are coming, it will hit the spot.

PEDERNALES RIVER CHILE

INGREDIENTS:

3 chopped onions
2 gloves garlic, finely minced
2 tablespoons oil or bacon drippings
4 pounds of beef, cut into 1" cubes ( I used round steak)
1 teaspoon oregano
2 teaspoons cumin
2 tablespoons chili powder, or more to taste
4 cups tomatoes, fresh frozen or canned. (I used canned diced tomatoes)
2 cups hot beef stock
1/3 cup masa harina

In a large sauce pan saute' onions and garlic in oil or bacon drippings, until tender and translucent. I put this in a larger pot so that I would not have a problem fitting my other ingredients together.

In the sauce pan you have just empted, add the meat, breaking up clumps with a wooden spoon. Saute', stirring often, until lightly cooked---no red showing.

Sprinkle in the oregano, crused cumin and chili powder. Stir to blend. Add to larger pot.

Add the tomatoes, salt and hot beef stock or water to the pot. Stir in masa harina. Bring to a boil, At this point I put it all into my crock pot and put it on low for one hour and then on warm until we got ready to eat it. My husband loved it. It was not too much fat.

Before you serve the chili, or one of the times you choose to give it a stir, taste and see if it is seasoned according to your liking with the oregano, cumin and chili powder. I added a little more of each especially the chili powder. You know what you like just add a little at a time until you like the taste. Not too much at a time because you might not be able to correct an over amount. Just take your time and add a little at a time. Grandma


* I think this would be a good chili for people who are watching their weight to eat. Depending on the beef that you use and the oil there is nothing in it that would have more calories that you would need for a meal. You can make it as thick as you like by adding more of the masa harina.

* It would go good with corn bread or crackers. Weight watchers might want to leave off the bread part unless you count it with your points

SHRIMP BUTTER

SHRIMP BUTTER

1/2 pound small raw shrimp

1 cup water

1/2 teaspoon onion powder

1/2 teaspoon garlic

1 package--8 ounce cream cheese---softened

4 tablespoons butter---softened

2 tablespoons mayonnaise

2 tablespoons cocktail sauce

1 tablespoon lemon juice

Put the shrimp with shells (on) and the cup of water and onion powder, and garlic into a pan and bring to a boil. Boil about one minute. Take the shrimp out and shell them , putting shells back into the water. Boil to reduce the liquid to just over a tablespoon full.

Let the shelled shrimp cool, and chop them into small pieces, fold into the batter mixture along with 1 tablespoon of the reduced liquid off the shrimp shells.

BATTER MIXTURE:

Blend cream cheese, butter, mayonnaise, cocktail sauce and lemon juice in a large bowl and mix until smooth. Mix well.

Refrigerate over night and serve with crackers. very good. Grandma

MY JIM'S FAVORITE APPLE CAKE

JIM'S FAVORITE APPLE CAKE

INGREDIENTS FOR CAKE:

2 CUPS SUGAR

3 EGGS

11/2 CUPS VEGETABLE OIL

1/4 CUP ORANGE JUICE

3 CUPS ALL-PURPOSE FLOUR

1 TEASPOON BAKING SODA

1/4 TEASPOON SALT

1 TABLESPOON GROUND CINNAMON

1 TABLESPOON VANILLA EXTRACT

3 CUPS PEELED AND FINELY CHOPPED APPLES

1 CUP SHREDDED COCONUT

1 CUP CHOPPED PECANS


SAUCE:

1/2 CUP ( 1 STICK ) BUTTER

1 CUP SUGAR

1/2 CUP BUTTERMILK

1/2 TEASPOON BAKING SODA

INSTRUCTIONS:

PREHEAT THE OVEN TO 325%. GENEROUSLY GREASE A TUBE PAN.

FOR THE CAKE: IN A LARGE BOWL, COMBINE THE SUGAR, EGGS, OIL, ORANGE JUICE, FLOUR ,

BAKING SODA, SALT, CINNAMON AND VANILLA EXTRACT; AND MIX WELL. FOLD APPLES, COCONUT,

AND PECANS INTO THE BATTER.

POUR THE BATTER INTO THE PREPARED PAN AND BAKE UNTIL A TESTER COMES OUT CLEAN, ABOUT

11/2 HOURS.

SHORTLY BEFORE THE CAKE IS DONE, MAKE THE SAUCE. MELT THE BUTTER IN A LARGE SAUCEPAN

STIR IN THE SUGAR, BUTTERMILK, AND BAKING SODA, AND BRING TO A GOOD ROLLING BOIL,

STIRRING CONSTANTLY. Boil FOR 1 MINUTE. Pour THE SAUCE OVER THE HOT CAKE IN THE

PAN AS SOON AS YOU REMOVE IT FROM THE OVEN. LET STAND 1 HOUR, THEN TURN OUT ONTO A

RACK TO COOL COMPLETELY.


I have never met anyone who does not like this cake. Some prefer it without the sauce because it is too sweet for them, but all love the cake. Grandma

RECIPE THAT MAKES SEVERAL DIFFERENT PIES, ALL GOOD!!

When I was a girl, my mother used this recipe to make several different kinds of pie. They are all good, depending on the kind that you like.

BASIC RECIPE:

1/4 CUP FLOUR

1 CUP SUGAR

1/4 TEASPOON SALT

11/2 CUPS CAN MILK----JUST REGULAR NOT SWEETENED MILK

3 EGGS----YOU WILL USE BOTH THE YOKES AND THE WHITES OF THE EGGS. SO BE SURE AND SEPARATE THEM INTO DIFFERENT BOWLS. MAKE ESPECIALLY SURE THAT THE BOWL YOU PUT THE WHITES INTO IS BOTH CLEAN AND DRY. IF YOU DO NOT, THEN THE WHITES WILL NOT BEAT UP RIGHT.

2 TABLESPOONS OF BUTTER OR MARGARINE

1/2 TEASPOON OF VANILLA

YOU WILL COOK THIS ON MEDIUM HEAT UNTIL IT THICKENS TO THE CONSISTENCY OF A CUSTARD. TO MAKE TWO PIES, I DOUBLE THE RECIPE.

1.IF YOU WANT IT TO BE A COCONUT PIE, YOU ADD THE AMOUNT OF COCONUT THAT YOU LIKE TO THE CUSTARD FILLING. YOU SPOON THE COCONUT CUSTARD INTO A PREPARED BAKED PIE CRUST. BEET THE EGG WHITES UNTIL THY PEAK ADDING A TABLESPOON OF SUGAR AND BEAT AGAIN, UNTIL SUGAR IS BLENDED IN WELL BUT NOT TOO MUCH. SPOON THE BEATEN EGG WHITES ONTO THE PIE OUT TO THE CRUST AND SPRINKLE COCONUT OVER THAT. PLACE INTO A 250% OVEN TO BROWN. WATCH CLOSELY SO AS NOT TO BURN JUST MAKE SURE IT IS BROWNED ALL OVER.

2. IF YOU WANT IT TO BE A BANANA PIE AFTER THE CUSTARD IS PREPARED CUT UP SLICES OF BANANA INTO THE CUSTARD THEN SPOON INTO A PREPARED BAKED PIE CRUST. FOLLOW DIRECTIONS ON HOW TO PREPARE THE EGG WHITES, THIS TIME DO NOT ADD COCONUT. SPOON PLAIN BEATEN EGG WHITES OVER THE BANANA CREAM MIXTURE, MAKING SURE IT REACHES CLEAR OUT TO THE CRUST. COOK AS DESCRIBED IN ABOVE DIRECTIONS.

3.IF YOU WANT THE PIE TO BE CHOCOLATE, I JUST ADD ABOUT 1/2 CUP NESTLES QUICK, CHO. FLAVOR TO THE CUSTARD FILLING THEN MIX WELL. SPOON INTO A PREPARED BAKED PIE CRUST AND COVER WITH PREPARED EGG WHITES. FOLLOW INSTRUCTIONS ABOVE ON HOW TO BROWN IN THE OVEN.


PSALM 22:26

THE MEEK SHALL EAT AND BE SATISFIED: THEY SHALL PRAISE THE LORD THAT SEEK HIM: YOUR HEART SHALL LIVE FOREVER.

CHICKEN POT PIE

It is so good to be back in my kitchen. I hope that you have been cooking up some good things in your kitchens.

I wanted to give you a CHICKEN POT PIE RECIPE. My family likes this pot pie better than others that I have made. I like to make it because it is easy.


CHICKEN POT PIE

2 cans cream of potato soup

1-16 oz can Veg-All= drained

2 cups of cooked, deboned, diced chicken

1/2 cup unsweetened can milk

1/2 teaspoon thyme

1/2 teaspoon black pepper

3-9 inch unbaked pie crusts

Combine the first six ingredients. Place 11/2 of the pie crust in a 9x13 pan to cover bottom and sides. Place mixed ingredients into pie crust. Cover with the other 11/2 pie crusts, crimp edges together to seal. Make a couple of slits in the top of the crust to allow steam to escape.
Bake at 375% for 40 minutes until it begins to bubble up. Cool for 10 minutes. Now you can eat it.

I serve it with Salad, green beans and toasty French Bread. Grandma

SLOW COOKER POTATO SOUP

SLOW COOKER POTATO SOUP

This is an excellent soup for the still cooler evenings. We eat it with cornbread.

32 ounces of chicken broth

4 pounds of potatoes diced

11/2 pounds Eckrige sausage, diced also

1 large onion, chopped

salt and pepper to your taste

8 ounces of half and half

You will want to combine all ingredients with the exception of the half and half into you slow cooker, then cook on high for 3 or 4 hours or less on slow, 6 or seven hours. When it is ready to be served stir in the half and half. This makes it more creamy. Sometimes, I add a little of the hot soup with some flour and after stirring add to crock pot to give it a little thickness.

I make a big pan of cornbread to serve along with the soup and you are all set for an excellent meal. Grandma

FROZEN BURRITO CASSEROLE

I got this recipe from Mommy's Kitchen. I made it for some of my family tonight. They ALL liked it very much. So, I wanted to pass it along to you. It is very simple and quick.

FROZEN BURRITO CASSEROLE

8-Frozen Burritos, I used beef and bean(completely thawed)

1- 14.5 oz. Can Re fried Beans

1- 15 oz Can Wolf Brand Chili, no beans

1- 10.5 oz Can red enchilada sauce

2 - cups shredded Cheddar Cheese or Monterrey Jack Cheese blend

Sour Cream (garnish)
Black Olives (garnish)
Salsa, optional (garnish)
Chopped Onions (garnish)
Chopped tomatoes (garnish)

Spray a 9X13 casserole dish with oil. Spread the re fried beans on the bottom of the
casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the Wolf Brand Chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375% for 30 minutes or until casserole is bubbly and burritos are cooked through.

I served mine with Mexican rice and chips. It went very good! We will do this again. For my family of the eight who were here, I doubled the recipe. We had 1/3 of it left and every one got plenty. This made 2 9x13 Pans full. I hope you all like it as much as we did. Grandma

CHERRY CREAM DESSERT

CHERRY CREAM DESSERT

1 package (18-1/4 ounces) yellow cake mix
cook cake a per box instructions and cut into cubes and set to the side and let cool.
use a 9x13 pan

2 packages (3.4 ounces each) instant vanilla pudding mix
mix according to package instructions and set aside

2 cans (21 ounces each) cherry pie mix in a can

2 cans (20 ounces each) crushed pineapple, drained

1 large carton cool whip, thawed

2 cups chopped pecans

Use a very large clear glass bowl or a 8quart punch bowl. Place 1/3 of the cake cubes in the bowl, top with 1/3 of the pie filling, pineapple, pudding, whipped topping and pecans; repeat layers twice. Cover and refrigerate until serving.

I made this last Sunday night for our people who are having birthdays in the month of June. It was very easy to make and it seemed to be liked. We did not get home with much left. It makes a lot so it is best made for a large group or large family gathering. It was fun and easy to make and so pretty once it was made with the different colored layers showing through the glass bowl.

I am so sorry it has taken me so long to get back here but I have had hip problems. This is a problem in my joint. Even if I am not here, I miss you all that are sweet to keep coming and visiting me here. I hope you have a good day and I hope to be able to be back sooner next time. love you all. Grandma

JELLO-PRETZEL SALAD~~~`~TINA'S RECIPE, VERY GOOD!!

JELLO-PRETZEL SALAD

1ST LAYER;

2 Cups pretzels (crushed)
3/4 Cup butter (melted)
2 Tablespoons sugar

Mix together pretzels, butter, and sugar and press in the bottom of a 13X9 pan. Bake 5 minutes at 350%. COOL. CONTINUE to 2ND layer. Make sure this layer is totally cooled.

2nd Layer;

1 Cup Sugar
1 (80z.) Pkg. Cream Cheese (softened)
1 (8oz.) Carton cool Whip

Beat sugar and cream Cheese until creamed. Stir in Cool Whip and spread over cooled pretzel layer. Continue to 3rd layer.

3rd Layer;
2 small Pkgs. strawberry Jello
2 Cups boiling water
2 (10 oz.) Pkg. Frozen Strawberries (with syrup)

Combine Strawberry Jello and boiling water. Then add frozen strawberries with syrup. Refrigerate until partially set. Pour over 2nd layer. Refrigerate until set. Serve. Oh, oh so good!

I had this at my Daughter in Law, Tina's home once and I have never been the same. It satisfies both the taste for the salty along with the sweet. We really like it at our house.

MEXICAN CHICKEN-----MEXICAN CHEESE CAKE

MEXICAN CHICKEN

1 Pkg. of soft flour tortillas

4 Chicken Breasts, cooked, boned and cut into bite size pieces.

1 large to medium chopped onion

1 Teaspoon Garlic salt

Grated cheese

1 can Rotel tomatoes, (I use the original)

2 cans Cream Of Chicken Soup

Mix chicken pieces,soup, onion, garlic salt and rotel tomatoes into a bowl.

Line greased Baking Dish with soft flour tortillas than are torn into pieces. Make sure the total bottom of dish is covered. You can make two layers if you would like.

Spoon the chicken, soup mixture into the dish over the flour tortillas.

Cover with graded cheese. Bake at 350% for 30-35 minutes or until bubbly.

This can be frozen and reheated in the microwave and still tastes very good.


MEXICAN CHEESE CAKE

2 Cans of Cresent rolls

2-8 0z Pkg. Cream Cheese

11/2 cups of sugar

11/2 teaspoons of vanilla

1 Stick of butter

11/2 teaspoons cinnamon

1/2 cup of sugar

Preheat oven to 350%

Spray 9x13 pan with can spray (oil)

Place 1 package of rolls in pan, spread out and you connect the seams together.

Put the cream cheese and 11/2 cups of sugar, and vanilla into a bowl and mix until fluffy. Then gently spoon the mixture over the rolls spreading out all over.

Place second package of rolls into the pan over the cream cheese mixture just like you did the first Package of rolls. Be sure and connect the seams together.

Melt the butter and pour over the rolls.

Mix Cinnamon and sugar together and sprinkle over the top.

Bake at 350% for 30 Minutes.

I hope you enjoy these two dishes. We love them!

By the Way, just in case you would like to know our baby Great Grand daughter who was born over two months premature and weighed 2 pounds and seven ounces when she was born. Sweet Baby Hannah got to come home from the hospital yesterday. She weighed 4 pounds and nine ounces. She is home today with her Dad and Mom and little sister Alisa. Great-Grandpa and Grandma are very thankful for all that God has done in her young little life. Grandma

LEMON LUSH DESSERT

I am just loving Spring time! Are all of you? It is one of my favorite times of the year, the next being fall and I really like the other two seasons also. Ok, so I just love it all year long.

I wanted to give you all another of our favorite recipes. I didn't have a picture so I took this one off the internet. It does not really do this justice, as I put nuts on the top of mine.


LEMON LUSH/FOUR LAYER DESSERT

1 tablespoons sugar

1 cup of flour

1 stick of melted butter or margarine

1/2 cup nuts

Mix the above and spread in a 9X13 pan. Bake at 350% for about 15 Min. Take out and let cool completely.

MIX together:

8 Oz. Cool Whip

8 Oz. Philadelphia Cream cheese

1 Cup Powdered Sugar

After mixing well, spread this mixture on the completely cooled crust.

Mix:

2 pkgs. (3ozs each) Instant Pudding ( You can use any flavor but for this, it is Lemon. When mixing the pudding use one cup less milk.

Spread this third layer over the above layers.


Then cover the pudding layer with more Cool whip and you can put on nuts or I have also put coconut on it also. This is the fourth layer.

This is very good!!!

This can be used for company supper but I make it for my husband sometimes just because I know he likes it. Grandma

NOT THE WOMAN, I USED TO BE, MUCH SLOWER.

Picture of recipe #2


We had some of our family over this past Friday evening to share supper with us. We had Fried Chicken, Mashed potatoes/chicken gravy, green beans, rolls, among some other things along with sweet tea.

It took me all day to do all that I had planned on doing. I told my husband when he got home, "I am sure not the woman, I used to be. I used to cook all this in just an hour it seemed while taking care of four children." We didn't have our daughter at that time. I worked constantly but things just seemed to keep popping up that I felt I needed to do. lol Oh, well, we had a fun evening and enjoyed it very much.




Today I am giving you all two recipes. One is for "copycat Jiffy Corn Muffin Mix." The other is for "Banana Split Cake." A good cake for this hot, hot weather we have been having.

COPYCAT CORN MUFFIN MIX

2/3 Cup All purpose flour
1/2 Cup yellow corn meal
3 Tbsp. granulated sugar
1 Tbsp baking powder
1/4 Tsp. salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS:

Combine flour, corn meal, sugar, baking powder, and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

Preheat over to 400%F. Combine above mixture with egg and milk. Mix well. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes six muffins.



RECIPE #2

BANANA SPLIT CAKE

2 Cups graham cracker crumbs
6 bananas
1 large can crushed pineapple,drained
1- 80z. pkg. cream cheese, soften
1 box powdered sugar
1 egg
2 sticks margarine
1 large, 9-0z container cool Whip
chopped pecans
Maraschino cherries, halved

Use a pyrex dish, approx.12x14x2 inches. Melt 1 stick margarine in saucepan.Combine with cracker crumbs and press into the pyrex dish. Beat until fluffy, cream cheese, powdered sugar, egg and the other stick of margarine. Place layer of pineapple, then whipped mixture , then sliced bananas, cut lengthwise. Cover with Cool Whip topped with chopped pecans and cherry halves.


I hope you are all enjoying this summer time. It is hot but I love it! Hope you have good days and sweet nights and good eating along the way. Grandma

GRANDMA'S KITCHEN HAS FOUND A NEW HOME, TASTERS ALWAYS WELCOME!!

I have moved my blog over to where my other blogs are listed. I hope all of you find your way over here. I am so sorry for any problems you may have because of this move but the other blog quit working properly. I hope to get all the recipes over to this place. Thank you all for being so patient with me. I have enjoyed each of you as you have come to my blog. You have been wonderful friends.♥♥Grandma

CHOCOLATE CHIP CHEESE CAKE

I have moved my blog over to where my other blogs are listed. I hope all of you find your way over here. I am so sorry for any problems you may have because of this move but the other blog quit working properly. I hope to get all the recipes over to this place. Thank you all for being so patient with me. I have enjoyed each of you as you have come to my blog. You have been wonderful friends.♥♥Grandma





CHOCOLATE CHIP CHEESE CAKE

2 Rolls chocolate chip dough

2 8-oz. packages cream cheese, softened

3 eggs

2 cups powdered sugar

1 teaspoon vanilla

Spray 9x13 pan with pam. Slice cookie dough into rounds and cover the bottom of the pan. Cream the cheese, eggs, and sugar. Add vanilla. Pour this mixture over the cookie dough. Use some of the left over cookie dough to cover the top. Crumble it over the top. Bake at 300% for 1 hour. You can drizzle chocolate icing over the top if you like. We usually don't but you can if you want. Let cool before cutting into pieces.

This is a cake I posted on here about two years ago but I thought you might enjoy it again. It is very easy and most tasty. See you soon, Grandma