Thursday, September 18, 2008
1 pkg Bear Creek " Chicken tortilla soup"
1 1/2 C. Frozen petite white corn
1 1/2 C. Cubed Chicken ( either cubed or shredded)
1 Can Kidney beans
1 bag of corn chips
Prepare soup mix like directed.
Add the rest of ingredient and mix well.
Serve with corn chips topped with cheese.
Simmer on the stove or crock pot for a delicious warm lunch.
Wednesday, September 10, 2008
This is perfect dessert to make with any left over white rice. My kids love it!
- 1 1/2 Cup Cooked White Rice ( for more flavor, cook the rice with a cinnamon stick)
- 2 Cups Milk
- 1 Can Sweetened Condensed Milk
- 1 Can Evaporated Milk
- 1 Cinnamon Stick
- 1 tsp Vanilla
- 1/4 Raisins
Mix the cooked rice, milk, cinnamon stick and evaporated milk in a good size pot. Bring to a boil, stirring constantly and watching for boil over.
Let boil for about 5 min. turn off the heat and add the whole can of condensed milk, and vanilla.
Sprinkle with raisins.
Tuesday, September 9, 2008
Lemonade Cake~A taste of Sunshine
1 Lemon cake mix
1 small pkg. instant lemon pudding
1/2 cup oil
2 cup powdered sugar
1 (6 oz can frozen lemonade, thawed
Heat oven to 350 degrees. combine cake mix, pudding, eggs, oil & water. Beat with a mixer until smooth. Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, combine the powdered sugar and thawed frozen lemonade. Beat until smooth. When the cake is done, pierce the bottom of the cake (if using a bundt pan), or a fork, wooden skewer or dried spaghetti noodle. Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating glazed.
Allow cake to cool & serve with whipping cream or cool whip. When using a pyrex pan, let the cake cool and then add a layer of cool whip.
In a skillet over medium heat, brown the sausage until no longer pink; drain. Cut sausage into 1/4 in. slices; return to the skillet to brown completely. Add zucchini and onion; cook and stir for 2 minutes. Stir in the tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve over rice or pasta.