Cheese Cake with Sour Cream

Crust:
1 2/3 cup crushed graham crackers
1/2 C sugar
2/3 cube butter

Press with a fork into a 9 x 13 inch pan.Bake 8 min. at 350 degrees.Let cool.

16 oz. cool whip
16 oz. sour cream
8 oz. cream cheese
2/3 c. sugar
4 tsp. vanilla

Pour cream mixture over graham cracker crust.Cool for several hours.Add fruit topping of choice.If your fruit topping is in a can, I have found that it is better if you chill it too, then add to each piece or spread over top.

Posted by Joy FOR Melynda

Shrimp Dip

8 oz. package Cream Cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 lb. salad shrimp already cooked
1 cup cocktail sauce
2 cups cheese. I have used Monteray jack or mild cheddar
1 medium green pepper, chopped
1 small tomato, chopped
3 green onions with tops, sliced

Assorted crackers

In a mixing bowl, beat cream cheese until smooth. Add sour cream and mayonnaise; mix well. Spread mixture on a round 12-inch platter. Sprinkle with shrimp. Top with cocktail sauce. Sprinkle with cheese, green pepper, tomato, and onions. Cover and refrigerate. Serve with crackers.

Yield: 20 servings

Post by Joy FOR Melynda

Comforting Chicken Noodle Soup

2 quarts water
6 1/2 cups noodles (1 package uncooked)
3 cups cooked chicken
8 bouillon cubes or granule equivalent
2 cans cream of chicken soup

Cook together until noodles are done--firm to bite.

Add: 1 cup sour cream and heat through.

You could easily half this for a smaller family or increase the amounts for a party!

Ginger Bread Whoopie Pies with Lemon Creme

3 cups flour
2 tsp. ginger
1 tsp. Cinnamon
1 tsp. Baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1/4 granulated sugar

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 2/4 cup of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until will mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerated 4 hours or overnight.

Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake in preheated 350 degree F. oven for 8 to 10 minutes. Don't over cook. Remove to wire racks; cool completely.

1 jar (7 oz. marshmallow cream)
4 oz. (1/2 pkg.) cream cheese, softened
1 tsp. lemon extract
1/4 cup butter

1 cup chopped peppermint candies

Mix marshmallow cream, butter, cream cheese, and extract until blended. Place about 1 Tbsp. filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling.
Roll edge of cookie in chopped candy.

Oops! I added the candie to the mixture. That might be why it was over runny. So don't do what I did. Good luck!

Microwave Popcorn

I saw this post about making your own microwave popcorn- I have tried it and it works! Rock on! I like it because it makes small batches- so there is no wasted popcorn.

Here is the link with the directions.

http://www.makeandtakes.com/easy-homemade-microwave-popcorn

Rolls

One of the blogs I follow- Little Birdie Secrets- featured these rolls. I thought they looked good and seemed pretty easy to do so I tried them out today. They are good... so good in fact I have eaten three already. I hadn't found my Go-to-Roll-Recipe- but I have now.

Little Birdies' Homemade Crescent Rolls

2 c. warm water, 110-115°
2 Tbsp. rapid rise yeast (aka bread machine yeast)
1/2 c. oil
1/2 c. powdered milk
1/2 c. sugar
2 eggs
2 tsp. salt
5-6 c. bread flour

Softened butter

Pour water in a bowl and sprinkle yeast over the top. Allow to soften about 5 minutes. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour. Allow to rise in bowl for 45 minutes. Punch down and allow to rise for another 45 minutes. Break into two equal pieces. On a floured surface, roll out each chunk into a large circle. Spread softened butter (not melted) onto entire circle. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.) Starting with wide end of triangles, roll up like a crescent roll. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.

NOTE:

GO TO THEIR WEBSITE (the above link) to see pictures and commentary.

Also- I didn't have Bread Flour and so I just used All Purpose and it worked out just fine for me.

Happy Thanksgiving Everyone!

Cafe Rio Rice and Pork

Cafe Rio Rice

3 Cups Rice

6 Cups water

4 tsp. Chicken bouillon

4 tsp Garlic- minced

1/2 bunch Cilantro chopped

1 can diced green chilies

3/4 tsp. salt

1 Tablespoon Butter

1/2 Onion

Blend cilantro, green chilies, and onion together in food processor. Add all ingredients to rice and cook the rice as you would cook regularly. (Bring to boil, turn to low and cover. Do not disturb for 20 minutes.)

Cafe Rio Pork

3-4 Boneless pork chops

1 McKormick Grillmate Southwest Marinade packet

1 Bottle Dr. Pepper (or enough to cover the pork)

1/2 C. Vinegar

2 Tablespoons oil

2 Cups unpacked brown sugar ( I never use the full amount of sugar. I think I used about one cup and it tasted just fine)

Mix all ingredients together and cook pork in a crock pot on low for about 2 1/2 hours. Then take pork out and shred with a fork and then put the pork back in the mixture for 2 1/2 hours longer.

Cafe Rio Dressing

1 C buttermilk ranch dressing packet (make as directed on the package)

2 tomatillos

1/2 bunch cilantro

1 clove garlic (to taste)

juice of 1 lime

1 jalapeno

Put in the blender or food processor to blend all ingredients well, then refrigerate.

Notes:

I did not have all the ingredients for the dressing. I am sure it is best this way, but if all you have is ranch and cilantro it is good that way too.

Once you are done, warm tortilla in microwave with cheese. Add rice, pork, lettuce, dressing, black beans. It is all very tasty together.

Submitted by Melynda

Posted by Janelle