Saucy Mexican Chicken

1 lb. boneless skinless chicken halves (4 small breasts)
1 jar chunky salsa
1 can (15 oz.) black beans, rinsed
1 cup shredded cheddar cheese

Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-high heat 5 min. or until chicken is done. Top with cheese. Remove from heat. Let stand covered 5 min. or until cheese is melted.

Sausage & Cheese-stuffed Mushrooms

24 fresh mushrooms (1 lb.)
1/2 Italian dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup shredded Mozzarella cheese

Heat broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top sides down on rack of broiler pan. Broil 5 min. Press sausage into mushroom caps, adding about 1 t sausage to each cap. Sprinkle with cheese. Broil 3 to 5 min. or until cheese is melted. Serve hot.
Prep: 15 min. total 25 min. Makes 12 servings 2 mushrooms each

Snowball Cake

1 pkg. (2 layer size) devil's food cake mix
1 pkg. (8 oz.) cream cheese softened
1 egg
2 T. granulated sugar
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip whipped topping
1 cup flake coconut

Heat oven to 350. Prepare cake batter, in 2 1/2 qt., ovenproof bowl as directed on package; scrape side of bowl (to keep from sticking during baking). Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hr. 5 min. or until toothpick inserted in center comes out clean. Cool in bowl 10- min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove from bowl with knife; using potholders if necessary, invert onto wire rack. Remove from bowl. Cool cake completely. Meanwhile beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in cool whip. Refrigerate until ready to use. Place cake on plate, frost with pudding mixture. Cover with coconut. Keep refrigerated.
Prep 15 min. total 2 hrs. 20 min. Makes 16 servings

Lolita MacAfee's Prize winning Pumpking Custard Crunch

olita McAfee's First-Prize-Winning Pumpkin Custard Crunch
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Today at 12:00am
Here it is! It is more of a pudding than a custard, but this is what I want to call it!

Let me know if you make it and what you think of my creation.

1 12 oz. can evaporated milk
1/2 c. half and half
1/4 c. corn starch
1/4 t. salt
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
2 egg yolks, slightly beaten
2 t. pumpkin spice (I use Trader Joe's!) : )
2 t. vanilla

Preheat oven to 400 degrees.

In a large saucepan combine cornstarch and salt. Gradually add evaporated milk and half and half. Add sweetened condensed milk, pumpkin and egg yolks. Stir in pumpkin pie spice. Stirring constantly bring to a boil over medium heat and boil one minute. Remove from heat. Stir in vanilla. Pour into a buttered 2 qt. baking dish. Sprinkle with crumb topping. Bake at 400 degrees for 20 minutes. Serve warm or chilled. Enjoy!

Crumb Crunch Topping
1 cup flour
1/2 c. brown sugar
1/3 c. butter, softened
Mix all ingredients well with a pastry blender.

Kooky Cookies

Kooky Cookies

1 box yellow cake mix (not butter recipe)
2 eggs
½ c. oil or margarine melted
2 T. water
½ c. chocolate chips

Mix all ingredients and spoon onto an ungreased cookie sheet. Bake at 325 degrees until brown on bottom.

Oklahoma Slaw

Chop 1 medium head of cabbage
2-3 bunches green onions (depending on taste)
Add: 2 oz. pkg. slivered almonds
4 oz. pkg. sunflower seeds

Take 2 pkg. chicken flavored Ramen noodles. Chop dry noodles into small pieces and add to vegetables.

Dressing:
2 ramen seasoning packets
6 tablespoons sugar
1 cup oil
3 tablespoons vinegar
1/4 c. water

or

for lower fat dressing:
2 ramen seasong packets
9 tablespoons sugar
1/2 cup oil
6 tablespoons vinegar
2/3 c. water

I wait until just before serving to add the ramen so it will be crunchy. I also like the lower fat dressing better.

I got this recipe from a good friend, Debbie Proctor, when my kids were young. It's a great dish for larger groups or church dinners.

Italian Cream Cake

Italian Cream Cake


1 stick oleo
½ c. oil
2 c. sugar
2 c. plain flour
1 c. buttermilk
1 t. soda
1 5. Vanilla
1 c. coconut
1 c. nuts
5 eggs


Cream oleo, oil and sugar until smooth. Add egg yolks and beat well. Add flour and soda to creamed mixture, add buttermilk and vanilla, coconuts and nuts. Fold in stiffly beaten egg white. Bake in 3 layers at 300 degrees until done.

Frosting

Cream cheese frosting with nuts and coconut

8 oz. Cream cheese
1 box powdered sugar
vanilla
few drops of milk if too thick