Suggestions for recipes? Let me hear from you at:
tldunklin@hotmail.com
BAKED SPAGHETTI
1 pound lean ground beef
3/4 pound spaghetti, cooked and drained
6 slices bacon, cooked and crumbled
2 tsp minced garlic
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 oz) cans Italian style diced tomatoes, with liquid
2 cans Rotel tomatoes, with liquid
1/2 tsp Italian seasoning
2 cups shredded cheddar or mozzarella cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup parmesan cheese
Mix all ingredients together except cheeses. Pour into greased 9x13. Bake at 350 for 20 minutes. Top with cheeses and bake for 25 more minutes.
DOUBLE
CHOCOLATE COCONUT COOKES
3 cups coconut, (1 cup toasted)
1 cup flour
1/4 cup cocoa powder
1 tsp kosher salt
5 tbls butter, at room temperature
1/4 cup sugar
3/4 cup brown sugar
2 eggs, at room temperature
1 tsp vanilla
8 oz semi sweet chocolate, melted and cooled (do not use chips)
6 oz semi semi sweet chocolate chips
Whisk together flour, cocoa, baking powder, salt and 1 cup of toasted coconut. Combine butter and sugars and beat. Add eggs and vanilla. Add melted chocolate and mix. Add dry ingredients, beating until combined. Add chocolate chips. Roll dough into 28 generous balls, roll into remaining coconut. Bake at 350 for 12-15 minutes until edges are set but centers seem raw. Cool.
HAYSTACKS
24 oz chocolate almond bark
1/2 cup dried cranberries
3/4 cup almonds
1 5 oz can chow mein noodles
Zest from one orange
Line counter with wax paper. Melt bark according to directions. Add other ingredients, Drop on wax paper and sprinkle with zest while still warm. Cool.
LASAGNA SOUP
1 ib ground beef
1 onion, chopped
1 bell pepper, chopped
3 tsp minced garlic
1 tsp thyme
2 tsp Italian seasoning
Salt and pepper to taste
1-2 boxes chicken broth
2 large cans diced tomatoes
1 15 oz can tomato sauce
2 cups broken lasagna noodles
1/2 cup parmesan cheese, grated
2 cups shredded mozzarella cheese
Brown beef with onion, bell pepper and garlic. Drain. Add other ingredients except cheeses. Bring to a boil. Simmer until noodles are tender. Ladle into bowls and top with cheeses.
CHEESY
FRENCH BREAD
1 loaf French bread, split in half
8 oz bream cheese
1 stick butter
1 tsp garlic salt
1 1/2 cup shredded cheddar
Mix all ingredients together; spread over split French bread. (Can be frozen at this point) Place on cookie sheet. Bake at 350 for 20 minutes until cheese is bubbly and bread is crusty.
WHITE CHOCOLATE PEPPERMINT BARK
1 pound white candy coating/almond bark
1 tbls butter
1 tbls canola oil
1 cup chopped peppermint candies
Line baking sheet with parchment. Melt white candy in microwave until smooth. Stir in butter and oil. Stir in candies. Spread until desired thickness on pan. Refrigerate until firm. Break into pieces. Store in airtight containers.
COCOONS
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cup flour
Dash salt
3/4 cup chopped pecans
1-2 tbls ice water
Extra powdered sugar
Beat together butter and sugar. Add other ingredients and mix until a ball forms. Roll dough the size of your little finger. Bake at 375 for 15 minutes or golden brown. While still warm, roll in powdered sugar. Store in an airtight container.
