Chicken and Tortilla Dumplings

This will serve a large family.

1 whole chicken or chicken parts (such as leg quarters)
10 burrito-size flour tortillas
Salt and pepper to taste or Mrs. Dash
1 can cream of chicken soup
1 tablespoon butter or margarine
Water or 1 can chicken broth
1 cup milk or 1 regular size can evaporated milk
Grated cheese or cheese slices (optional)

Cut up chicken; cover with water. Simmer until done, without seasoning.

Remove chicken from broth; cool and debone. Set aside.

Bring broth to a boil; season with salt and pepper or Mrs. Dash.

While broth is boiling, remove 1 cup.

In medium-size bowl add the cup of broth, butter and cream of chicken soup; beat together with fork as you would an egg. Stir in milk (for a richer, creamier sauce, I use evaporated milk). Set aside.

On cutting board, cut tortillas into 1 1/2-inch strips. Place 1 layer of strips into boiling broth; crisscross with second layer. (Do not stir.) With wooden spoon or large spoon, gently push strips into broth. Allow broth to soak through and moisten both layers, 40 to 60 seconds. (Placing too many strips too soon can cause them to "glue" together.) Add layer of chicken. Alternate layers of tortilla strips and chicken; remembering to gently push layers into broth. If too much broth cooks away while alternating, add chicken broth or water. If boiling is too rapid, turn down to medium heat but be sure broth continues to boil while alternating. Add prepared sauce to dumplings. Stir through very gently from sides with a wooden spoon. (Too much stirring will cause strips to tear apart.) Turn heat to low. Top with sliced or grated cheese (optional). Simmer 7 to 10 minutes.
- See more at: http://www.recipegoldmine.com/meatchickdumpling/chicken-tortilla-dumplings.html#sthash.pOlo13Th.dpu

Chicken and Tortilla Dumplings

This will serve a large family.

1 whole chicken or chicken parts (such as leg quarters)
10 burrito-size flour tortillas
Salt and pepper to taste or Mrs. Dash
1 can cream of chicken soup
1 tablespoon butter or margarine
Water or 1 can chicken broth
1 cup milk or 1 regular size can evaporated milk
Grated cheese or cheese slices (optional)

Cut up chicken; cover with water. Simmer until done, without seasoning.

Remove chicken from broth; cool and debone. Set aside.

Bring broth to a boil; season with salt and pepper or Mrs. Dash.

While broth is boiling, remove 1 cup.

In medium-size bowl add the cup of broth, butter and cream of chicken soup; beat together with fork as you would an egg. Stir in milk (for a richer, creamier sauce, I use evaporated milk). Set aside.

On cutting board, cut tortillas into 1 1/2-inch strips. Place 1 layer of strips into boiling broth; crisscross with second layer. (Do not stir.) With wooden spoon or large spoon, gently push strips into broth. Allow broth to soak through and moisten both layers, 40 to 60 seconds. (Placing too many strips too soon can cause them to "glue" together.) Add layer of chicken. Alternate layers of tortilla strips and chicken; remembering to gently push layers into broth. If too much broth cooks away while alternating, add chicken broth or water. If boiling is too rapid, turn down to medium heat but be sure broth continues to boil while alternating. Add prepared sauce to dumplings. Stir through very gently from sides with a wooden spoon. (Too much stirring will cause strips to tear apart.) Turn heat to low. Top with sliced or grated cheese (optional). Simmer 7 to 10 minutes.
- See more at: http://www.recipegoldmine.com/meatchickdumpling/chicken-tortilla-dumplings.html#sthash.pOlo13Th.dpuf

Chicken and Dumplings

1 fryer or stewing hen
1/2 onion, chopped
2 stalks celery, rough chopped
4 carrots, sliced 1/2 inch thick
Salt and pepper to taste

Dumplings:
3 tablespoons shortening
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Put the chicken and giblets, if desired, into a large pot. Add water to cover. Bring to a boil, and lower heat to keep chicken at a low boil. Add the onion. Stew chicken for 1 1/2 to 2 hours, until done, adding more water as needed. Remove chicken to platter and let cool. Add the other vegetables to the broth and maintain at a low boil.

When chicken is cool, bone and skin it. Tear or cut the chicken into bite-size pieces and add to the stew.

Raise heat to bring a high boil while you prepare the dumplings.

Dumplings: Mix flour, baking powder and salt. Cut the shortening into this mixture until it resembles fine crumbs. Stir in milk to make a very soft dough. Drop the dough by spoonful into the boiling stew, taking care to drop it on the meat or the vegetables - not directly into the broth. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer

Chicken and Dumplings

1 fryer or stewing hen
1/2 onion, chopped
2 stalks celery, rough chopped
4 carrots, sliced 1/2 inch thick
Salt and pepper to taste

Dumplings:
3 tablespoons shortening
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Put the chicken and giblets, if desired, into a large pot. Add water to cover. Bring to a boil, and lower heat to keep chicken at a low boil. Add the onion. Stew chicken for 1 1/2 to 2 hours, until done, adding more water as needed. Remove chicken to platter and let cool. Add the other vegetables to the broth and maintain at a low boil.

When chicken is cool, bone and skin it. Tear or cut the chicken into bite-size pieces and add to the stew.

Raise heat to bring a high boil while you prepare the dumplings.

Dumplings: Mix flour, baking powder and salt. Cut the shortening into this mixture until it resembles fine crumbs. Stir in milk to make a very soft dough. Drop the dough by spoonsful into the boiling stew, taking care to drop it on the meat or the vegetables - not directly into the broth. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer.

- See more at: http://www.recipegoldmine.com/meatchickdumpling/chicken-dumplings.html#sthash.nTjjI21e.dpuf

8-Layer Dip

Posted by jerseyjan at recipegoldmine.com May 3, 2001

I love this dip. It fills us for dinner and works great as a party dip.

1 (16 ounce) bottle bleu cheese dressing
1 pint sour cream
1 can refried beans
1 package Taco seasoning
Lettuce, shredded
Onions, diced
Tomatoes, diced
Black olives, sliced
Monterey jack cheese, shredded
Sharp Cheddar cheese, shredded
1 small can green chile peppers, minced

Mix refried beans with taco seasoning (this will be your bottom layer.) Spread onto serving platter.

Spread bleu cheese dressing onto beans.

Spread sour cream onto bleu cheese dressing carefully.

Sprinkle onions and green chile peppers onto sour cream.

Sprinkle lettuce over onions and chile peppers.

Sprinkle tomatoes over lettuce.

Sprinkle olives over tomatoes.

Mix both shredded cheeses and spread over olives. (Last layer)

Serve with Tostitos chips/crackers/corn chips.
- See more at: http://www.recipegoldmine.com/appcoldsavdip/8-layer-dip-recipe.html#sthash.NjSluPYp.dpuf

East Indian Lamb Curry

2 pounds lean lamb, cubed
1/4 cup flour
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg

Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; sauté a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.

Serves 4.

KFC Rotisserie Gold Marinade

1/4 cup oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt to taste (optional)

Mix all ingredients well in saucepan and warm just to melt honey.

To prepare chicken: Arrange 4 chicken breast halves, skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400 degrees F, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned.

Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving.

Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.

Cajun Grilled Shrimp
https://www.facebook.com/whohasmoneyforgas1
INGREDIENTS:
24 large shrimp, peeled and deveined
1 tbsp. olive oil
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried parsley
1/8 tsp. ground white pepper
1/8 tsp. ground cumin
2 tbsp. canola oil
INSTRUCTIONS:

Place the shrimp in a large bowl. Sprinkle shrimp with oil and toss to coat.
Stir the cayenne pepper, garlic powder, onion powder, parsley, white pepper, and cumin together in a small bowl. Sprinkle mixture over shrimp. Toss to coat thoroughly.
Skewer 4 shrimp onto each 12-inch metal skewer.
Warm the grill to medium-high. Brush the top of the grill with oil.
Grill the shrimp for 1 1/2 minutes on each side, or until just pink. Remove shrimp from grill and serve immediately. Serves 6

Long Island Iced Tea

Ingredients:

1/2 oz triple sec
1/2 oz light rum
1/2 oz gin
1/2 oz vodka
1/2 oz tequila
1 oz sour mix
Cola
Lemon wedge for garnish

Preparation:

Pour the spirits and sour mix into a Collins glass with ice.
Stir well or shake.
Top the glass off with cola.
Garnish with the lemon wedge.

Frog Legs:

4 pairs of frogs legs
flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers
*If dried herbs are used tie these in a muslin bag

Directions

Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

 

Jello cookies

Ingredients:

3.5 cups flour
1 teaspoon baking powder
1.5 cups salted butter (softened)
1 cup sugar
2 eggs
1 teaspoon vanilla
4 (3 oz) packages jello - you can use any flavor you want.


Makes about 2 dozen..

Step 1: Instructions

Beat butter with mixer until creamy. Add sugar and beat until light and fluffy.
Blend in egg and vanilla.

Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture. (I changed my attachment from a "whisk" to a "flat beater" (for cookie dough) attachment which worked great!)

Divide dough into 4 sections. And add 2 to 3 tablespoons of jello onto each section.
I didn't feel like kneading it into the dough, so I used the mixer which probably took longer then kneading it with my hands! :)
You may want to add a few drops of food coloring to make the dough more vibrant. I only added food coloring to the orange and blue.
And the other thing you can do if you don't have food coloring is add more jello and it does help some.!
Then i mixed the other three colors just how i did the red..
5. Shape dough into roughly 1-inch balls. Roll in the extra jello from the packets.
Place about 2 inches apart, on cookie sheets with non stick paper on. Flatten with bottom of a bowl.
Don't make to flat because they do spread out when they bake so just flatten a little!
6. Bake for about 8 to 9 minutes at 350... Cool on baking sheets 2 minutes. Remove to wire racks and cool completely. Enjoy!

Sugar Cookie Tacos
Ingredients:
1 Package 18oz refrigerated sugar cookie dough
2 tablespoons cinnamon
1 cup whipping cream
1/4 cup sugar

2 cups of your favorite fruit cut-up

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way.... Clear as mud???? sorry)

4. Cool cookies until firm about 2 min. gently remove.

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit

Sore throat relief:
The marshmallow was first made to help a sore throat!Just eat a few of them when your throat is hurting, and let them do their magic!good to know

Cracklin cornbread:
1/4 cup all purpose flour
1 1/2 cups yellow or white cornmeal
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour milk or buttermilk
1 cup cracklins (crumbled)
1 beaten egg, room temperature
Directions:
Preheat the oven to 400*F.
In a bowl combine flour, cornmeal, baking soda, salt, sour milk, or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.
Pour batter into a medium sized baking pan (8 1/2 by 4 1/2 inches), greased if not using a non stick pan. With a rubber spatula, smooth the surface.
Bake 30 minutes, until it is well- browned. (reduce oven by 25 degrees if using a glass pan).

Cappuccino Mix in a Jar Makes two 12-ounce jars. 1 cup powdered non-dairy creamer 1 cup powdered chocolate drink mix 2/3 cup instant coffee granules 1/2 cup granulated sugar 3/4 teaspoon ground cinnamon 3/8 teaspoon ground nutmeg Have ready 2 (12-ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into the jars. Attach a note to each jar: Cappuccino Mix 3 tablespoons of powder with 6 fluid ounces hot water. Makes 16 servings.

Honey garlic pork chops Ingredients for the Pork Chops: 6 Pork Chops 1 cup of Flour 2 teaspoons of Salt 2 teaspoons of Pepper 1.5 tablespoons of Ginger, ground 1 tablespoon of Nutmeg 1 teaspoon of Thyme 1 teaspoon of Sage 1 tablespoon of Paprika 1/2 teaspoon of Cayenne Oil for Frying Ingredients for Egg Wash: 2 Eggs 4 tablespoons of Water Ingredients for the Honey Garlic Sauce: 2 tablespoons of Olive Oil 4 cloves of Garlic, minced 1 cup of Honey 1/4 cup of Soy Sauce 1 teaspoon of Black Pepper Directions: First, get out two medium bowls. In one bowl combine the flour, ginger, nutmeg, thyme, sage, paprika and cayenne. Make sure these are well combined. In the other bowl, whisk together the eggs and water. Now, heat an iron skillet over medium-heat with 1/4 inch of oil in the bottom of the pan. Next, get out your pork chops. It is time to season and prepare them. Put a sheet of wax paper on the counter for easy clean up. Place the pork chops on the wax paper and rub the generously with the salt and pepper. Now, take each pork chop and press them firmly in the flour mixture, then to the egg wash, and then back to the flour mixture. This will give you the double crunch. After you have prepared each pork chop, start frying! Place the pork chops in the oil and cook for 4-5 minutes on each side until golden brown. While your pork chops are frying, start the sauce. In a small saucepan over medium heat, add the garlic and olive oil. After the garlic is soften add the honey, soy sauce, and black pepper and let simmer for 5-10 minutes on low. Back to the pork chops, when they are done frying place the pork chops on a plate with a paper towel underneath to catch any of the extra oil. Dip each pork chop into the honey garlic sauce and serve over brown rice. Enjoy!

Spanish Bar Cake This makes one 9 x 13-inch cake. It can be cut into bars by running a fork lengthwise across the slicing it Dry ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ginger 1/2 teaspoon grated nutmeg Ingredients: 1/2 cup butter 1/4 cup solid shortening 1 1/2 cups granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 1 cup chunky applesauce 1 cup plump raisins (soak the raisins in warm water to plump them up while mixing the other ingredients-drain before adding to batter) 1/2 cup rough cut toasted walnuts Cream Cheese Frosting: 8 ounces cream cheese softened 4 tablespoons butter 2 teaspoons vanilla extract 2 1/2 cups confectioners' sugar 1/3 cup milk 1 tablespoon fresh lemon juice Heat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan Dry ingredients. Sift together and set aside. Next ingredients: Cream the butter, shortening together, add eggs and beat well. Turn mixer on low speed and add vanilla extract and applesauce. Add raisins and walnuts-keeping the mixer at low speed start adding the dry ingredients. DO NOT over-mix. Just make sure the flour is all in, then stop mixing. Pour into the pan and bake in the middle of the oven for 45 minutes or until the center tests done. Cream Cheese Frosting: Beat well, adding more milk or confectioners' sugar to make it smooth and easy to spread.

A &W Coney Island Sauce
2 small onions, finely chopped                                                                          5 pounds hamburger                                                                                          64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Puree
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt 


Brown hamburger and onions in a very large skillet; drain. Add
remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick. 


This freezes very well. To get that authentic taste, use only
     Kogel franks and rehydrate dry minced onions in boiling water

A & W Coney Island Sauce 2 small onions, finely chopped 5 pounds hamburger 64 ounces Hunt's Tomato Paste 64 ounces Hunt's Tomato 1 1/2 cups granulated sugar 1/3 cup cider vinegar 2 tablespoons chili powder 1 tablespoon pepper 1 tablespoon celery 3 tablespoons plus 1 teaspoon salt Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.

- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.01E44WM7.dpuf

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.

- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.01E44WM7.dpuf

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.

- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.01E44WM7.dpuf

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.CSVtCRT3.dpuf

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.CSVtCRT3.dpuf

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pur e
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
- See more at: http://www.recipegoldmine.com/cca/aw-coney-island-sauce.html#sthash.CSVtCRT3.dpuf

                                    KIDS CORNER CRAFTS

                           COMING SOON

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.GCXUt0Xs.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.

- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.GCXUt0Xs.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.

- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.

- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Colorful Salt Glitter craft

5 to 6 drops food coloring
1/2 cup regular salt

Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on wax paper and let air dry. Store in an airtight container. Use as glitter.
- See more at: http://www.recipegoldmine.com/childcraft/colorful-salt-glitter.html#sthash.YJGGmtub.dpuf

Basic Tex-Mex Sauce

4 medium to large ancho chiles
2 tablespoons olive oil
6 ounces lean stew meat, cut into 1/4-inch pieces or smaller
5 cups water
1/2 onion, cut in half
2 teaspoons Mexican oregano
5 cloves garlic
1/4 cup ground cumin
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
3 tablespoons flour
1/2 cup tomato puree

Preparing the broth:
Toast chiles in an oven preheated by 275 degrees F for 5 to 10 minutes; then stem, devein, and seed them. Heat a pot over medium-high heat and add the first 2 tablespoons of olive oil. Just before the oil begins to smoke add the meat. Cook the meat until it has just browned, stirring constantly.

Add water, onion and chiles. Cook sauce at a low simmer, covered, for 15 minutes; then remove the chiles, placing them in a blender. Cover the pot and continue simmering for 1 hour more.

When the meat has cooked, remove it and its broth to a bowl. There should be at least 3 cups of broth remaining. If there is more, pour some off; if there is less, add some water.

* You can eliminate this entire step by mixing 1 1/2 cups of Swanson beef broth mixed with 1 1/2 cups water.

Preparing the sauce:
Add oregano, garlic and cumin to the blender with the chiles, or mash them in a molcajete or mortar and pestle. Next, add 1 cup of the broth to the blender and blend for 1 minute to fully incorporate the chiles. Add the remaining 2 cups broth and blend to mix. At this point, strain the sauce or not. Heat the pot you used over medium heat and add the remaining olive oil and butter. As soon as the butter is melted, add the flour and stir the roux until it just begins to brown and produce a nutty aroma. When the roux is done, remove the pot from the heat and add about 1/2 cup of the chile mixture, stirring well until it is incorporated with the roux. Replace the pot on the heat and continue adding the chile mixture in small quantities, stirring well after each addition. If you have made your own broth, you may add the reserved meat at this time if you desire. If you ground the cumin, garlic and oregano separately, add them to the sauce at this time. Add the tomato puree. Bring the mixture to a boil and simmer, uncovered, stirring frequently, until the sauce has thickened properly, about 20 minutes.

Yields about 2 cups.

 Basic Cajun Jambalaya

1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste
In large saucepan with lid, melt butter with oil. Add onions and pork and sauté until onions are soft. Add ham, garlic, thyme and parsley and sauté 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.
Serves 8.

Acadian Peppered Shrimp

Serves 4.
1 pound butter
1/2 cup lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoons fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 teaspoon black pepper, finely ground
Salt
4 pounds large raw shrimp in shells (30-35 per pound)
Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.

Simple Italian Pork Chops

4 boneless pork loin chops (1 inch thick and 6 ounces each)
1/4 teaspoon pepper
4 teaspoons butter
1/3 cup white wine or chicken broth
1/3 cup prepared Italian salad dressing

Sprinkle pork chops with pepper. In a large skillet, brown chops in butter over medium heat. Add wine and salad dressing. Cover and cook for 10-12 minutes or until a thermometer reads 160°.
Remove pork chops and keep warm. Bring cooking juices to a boil; cook until reduced to 1/2 cup.

Pork Chops with Apple Mustard Sauce

4 whole pork chops,
1 tbsp olive oil
2 tsp finely chopped garlic
1/2 cup apple juice or cider
1/4 cup sliced dried apples
1 tbsp apple jelly
2 tbsp Dijon mustard
¼ cup heavy whipping cream

Saute the pork chops in olive oil until almost done. Remove from pan and set aside for later.

To make the Pan Sauce: Pour off all but 1 tbsp of the fat from the pan, leaving any meat juices. Adjust the heat to medium and put in the garlic. Stir and cook for 30 seconds. Add the apple juice and the dried apples, scraping up any browned bits from the bottom of the pan. Boil the sauce for 3 minutes and then whisk in the apple jelly, mustard, and cream. Continue to boil until the sauce begins to turn syrupy. Return pork chops to pan to warm and finish cooking.

Pour the remaining sauce over the pork chops and serve.

Chicken and Biscuit Bake:

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!


3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.



In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)



Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.



Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)



If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Nutella shake:
In a blender, combine about a cup of coffee frozen yogurt, 1/4 cup Nutella and about 1/3 cup whole milk (depending on how thick you want it). Blend well, pour into a glass.
Enjoy cold Nutella deliciousness. Be happy.
Note: Amounts are strictly approximate. Double if you want to share. Use skim milk if you must. Coffee ice cream also works well in place of the fro yo. Feel free to increase the amount of Nutella.

This weather reminds me of amusement parks!!
Funnel cakes
Cotton candy & caramel apples!!!
Funnel cakes:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.
Or top with a favorite fruit filling

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Strawberry Cupcakes- Patricia Lopez Hillman I think these are close tho the ones you asked about earlier

1 (18 1/2 ounce) package plain white cake mix
1 (3 ounce) package strawberry gelatin
1 cup strawberry, finely chopped with juice
3/4 cup whole milk
3/4 cup vegetable oil
4 large eggs
Directions:


Preheat oven to 350ºF. Line muffin pans with paper liners.
Blend cake mix, gelatin, chopped strawberries, milk, oil and eggs in a large bowl. Mix until thoroughly combined.
Spoon batter into each cup, filling it 3/4 of the way full.
Bake in the middle of the oven until cupcakes are lightly golden and spring back when gently pressed - about 20-25 minute. makes 24 cupcakes

Icing

1 (10 -16 ounce) package frozen strawberries (thawed)
3 cups powdered sugar
1/2 cup butter (soft)
1/2 teaspoon vanilla extract
Directions:

Thaw berries and reserve 1/4 cup of the juice.
Mix together strawberry juice, sugar, butter, and vanilla extract on High speed for approximately 3 minutes.
Serve thawed berries alongside cupcakes if desired

Ingredients

35 oreo cookies

6 tbsp butter, melted

8 oz cream cheese, softened

1/4 C sugar

2 tbsp cold milk

12 oz tub cool whip whipped topping, thawed, divided

2 pkgs (3.9oz each) Jell-O Chocolate Instant Pudding

3-1/4 C cold milk

 

Directions

1. Process cookies in processor until fine crumbs form. Transfer to medium bowl. Mix in butter. Press onto bottom of 13x9" dish. Refrigerate until needed.

2. Whisk cream cheese, sugar, and 2 tbsp milk in a medium bowl until blended. Stir in 1-1/4 C cool whip. Spread over crust.

3. Beat pudding mixes and 3-1/4 C milk with whisk for 2 min. Pour over cream cheese layer. Let stand 5 min or until thickened. Cover with remaining cool whip. Sprinkle with additional crushed oreos if desired.

  

Lemon Drop Vodka Shot

1/2 oz vodka
1/2 oz lemon juice
1 sugar cube

Add sugar to the rim of an old-fashioned glass, and drop a cube or packet of sugar into the bottom of the glass. Pour vodka and lemon juice into a stainless steel shaker over ice, and shake until completely cold. Pour into the prepared old-fashioned glass, and serve.

Chocolate Pretzel Treats

1 (15 ounce) package small pretzel twists
1 (8 ounce) package milk chocolate candy kisses
1 (1.69 ounce) package candy-coated milk chocolate pieces

Preheat oven to 175 degrees F ( 80 degrees C).
Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

Confetti Fudge Bites

6 ounces White Chocolate
6 tablespoons butter or margarine
1/3 cup water
1 (3.4 ounce) package Vanilla Flavor Instant Pudding
3 cups powdered sugar
6 tablespoons multi-colored sprinkles, divided

Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add dry pudding mix; stir with whisk 2 min.
Add powdered sugar, 1 cup at a time, stirring after each addition until blended. Stir in 1/4 cup sprinkles; press onto bottom of prepared pan. Top with remaining sprinkles.
Refrigerate 2 hours or until firm.

Crab casserole:
1 can (7 to 8 ounces) crab meat
1 can cream of mushroom soup, (98% reduced fat)
1/2 cup seasoned stuffing crumbs
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup mayonnaise
Tabasco sauce, to taste
Cajun seasoning, to taste
Preparation:

Combine all ingredients. Pour into a lightly greased 1 to 1 1/2-quart casserole dish. Bake at 350° for 45 to 55 minutes, or until hot and bubbly.
Serves 4.

Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes

3 tablespoons flour
4 teaspoons Roasted Ground Coriander
1/2 teaspoon Thyme Leaves
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper, Coarse Grind
1 1/2 pounds boneless skinless chicken thighs
4 slices thick-cut bacon
1 tablespoon olive oil
1 large onion, cut into 1-inch chunks
1 cup Chicken Stock
1 large sweet potato (about 1 pound), peeled and cut into 1-inch chunks
1 medium zucchini or yellow squash, cut into 1/2-inch thick half-moon slices
1/2 cup fresh orange juice
1. Mix flour, coriander, thyme, sea salt and pepper in shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture.
2. Cook bacon in large sauce pot or Dutch oven on medium-high heat until crisp. Drain on paper towels. Slice bacon into 1/2-inch pieces. Set aside. Reserve 2 tablespoons drippings in pot; add oil. Add chicken to pot; cook on medium heat 5 minutes or until lightly browned, turning once. Remove from pot.
3. Stir onion into pot; cook 4 minutes or until tender, stirring occasionally. Mix stock and reserved flour mixture with wire whisk until smooth. Add to pot with sweet potatoes; mix well. Bring to boil. Return chicken to pot. Reduce heat to medium-low; cover and cook 15 minutes or until sweet potatoes are just tender. Add zucchini and orange juice. Return to boil. Cover and simmer 5 minutes or until chicken is cooked through and zucchini is tender. Sprinkle with bacon before serving.

This fruit salad with marshmallows is also known as Millionaire Salad
Ingredients:

1 small package (3 ounces) cream cheese
3 tablespoons half-and-half
1/4 cup mayonnaise
2 tablespoons lemon juice
dash salt
2 tablespoons sugar
1 cup diced pineapple
1 can (about 11 ounces) mandarin orange sections, drained
1/2 cup halved maraschino cherries
1/2 cup green or red seedless grapes, halved
1/2 cup chopped pecans
1 cup miniature marshmallows
1 cup whipping cream, whipped
Preparation:

Direction for fruit salad
Combine cream cheese and 3 tablespoons whipping cream; add mayonnaise, lemon juice, salt, and sugar. Combine cream cheese mixture with fruit, pecans, and marshmallows. Fold whipped cream into fruit salad. Freeze this fruit salad in an 8-inch square pan.

~Sky

Fruit Salad

10 to 12 cups of assorted sliced
3 kiwi, peeled and sliced
1 cup honeydew melon
1 lb strawberries sliced
2 cups blackberries
2 cups red and green seedless grapes1
2 cups blueberries
For the dressing
juice of two limes
1/3 cup honey
1 tablespoon finely chopped mint

In a large bowl, mix the fruit. Refrigerate.In a small bowl whisk the lime juice, honey, and mint together. Pour over fruit and toss lightly when ready to serve. Keep chilled

Sunrise Bake

12 slices Whole grain bread without crust
12 Eggs
1 pound Bacon
2 tablespoon Butter

Cook bacon completely.
Preheat oven to 375º f. Grease a muffin pan with butter and place one slice of bread into each hole pressing down in the middle.Press bread slices into each hole of a greased muffin tin. Crack one egg directly onto each slice of bread. Place one cooked slice bacon into each egg. Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

Vegetarian Club

4 pieces of whole grain bread
6 chopped whole watercress
2 carrots shredded
1 tablespoon lemon juice
1 tablespoon olive oil
3 tablespoons hummus
1 tomato sliced
1 cup spinach


Toast the bread. meanwhile mix the watercress, carrot, lemon juice and olive oil together. Spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, and spinach sandwich with another slice of toast and top with the tomato and spinach. Lay the final slice of bread, houmous side down,

Fish tacos

Marinade
1/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon chili powder
1 teaspoon seafood seasoning,
1/2 teaspoon pepper
1 pound tilapia fillets, cut into chunks

Dressing
1 (8 ounce) sour cream
1/2 cup chipotle pepper in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, salt and pepper to taste

Toppings
1 (10 ounce) package tortillas
3 tomatoes diced
1/2 cup cilantro
1 small head cabbage shredded
2 limes in wedges

Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, chili powder, seafood seasoning and black pepper in a bowl. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Cook fish on high heat in lightly oiled pan. Cook fish pieces until easily flaked with a fork, turning once, about 6-8 minutes.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Eggs Tomato and Prosciutto

1 tablespoon olive oil
1 teaspoon red-wine vinegar
1 cup diced tomatoes
2 tablespoons chopped fresh chives
6 slices whole-grain bread
1/4 pound prosciutto sliced
8 eggs
1/4 cup heavy cream

Heat oven to 375º F. In a bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives. Arrange the bread in a single layer in a 13-by-9-inch baking dish. Top with the prosciutto and tomato mixture.Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.

Gooey Cinnamon Pull Apart Bread

3 cans of big refrigerated biscuits
½ cup of sugar
2 1/2 Tbsp cinnamon
1 stick of butter,not margarine!
½ cup of brown sugar

Grease bundt pan. Mix the sugar and cinnamon well. Open one can of biscuits. Tear each biscuit into four pieces, and spread in the pan.After the can of biscuits is in the pan, sprinkle the cinnamon sugar over it. Repeat until all three cans have been used.Melt the butter in a saucepan and stir in the brown sugar. Bring to a simmer over medium heat, stirring frequently. Pour the brown sugar and butter over the biscuits. Bake in a 350ºf for 30 minutes. After taking the pan out of the oven, cover it with a serving plate, hold the plate against the pan and flip it over so the bread falls out of the pan and onto the plate.

Chili cheese frito corn salad
2 (15 oz.) cans whole kernel corn, drained
1 1/2 cups grated cheddar cheese
1 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 cup mayonnaise
1/2 cup sour cream
1 (10.5 oz.) bag coarsely crushed Chili Cheese Fritos corn chips
Salt and pepper, to taste.

Directions
In a large bowl, toss together corn, cheese, red pepper and green onion. Stir in sour cream and mayonnaise. Stir in corn chips just before serving. Season with salt and pepper, to taste.

Let's Dish
As a big fan of Chili Cheese Fritos and crunchy things in my salad, I knew I was going to love this recipe the minute I saw it. And it's so easy! The hardest part was not eating the entire bag of Chili Cheese Fritos before I added them to the salad. I'm not a huge fan of canned veggies, so I usually use frozen, but after making this with both frozen and canned corn, I actually prefer it with canned. You can also use green pepper and red onion for a slightly different but equally delicious flavor. If you're salad seems a little dry after adding the corn chips, just stir in a bit of extra sour cream or mayo. This is a great summer salad! Perfect for backyard barbecues and potlucks.

Cowboy bread:

Ingredients

1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour

Directions

In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.

Ingredients
1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots
Directions
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.