Tater tot "casserole"

Brown 1 pound lean 92% ground beef, stir in BBQ sauce
Cook tater tots or crowns till crispy in oven

Mash beef into shallow oven pan

Put tots on beef

Layer shredded cheese

Bake until cheese melts

Just a beef and tater dish

ELEPHANT EARS

1/4 cup of unsalted butter
1 cup of white Ap. flour
2 tbsp of pure cane sugar
1/2 tsp of baking powder
1/2 tsp sea salt
1/3 cup of warm milk
3 tbsp of pure cane sugar
1 tbsp of ground cinnamon
Sugar

Preheat the oven to 425 degrees.

Grease cookie sheet. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder, and salt in medium bowl. Stir in milk and 3 tablespoons of melted butter until dough forms.

Knead 10 times. Roll dough into a rectangle 9 x 5 inch. Brush on melted butter. Sprinkle with 3 tablespoons of sugar and cinnamon. Roll dough up tight.

Cut into 4 equal pieces. Place cut sides on cookie sheet; pat each into 6 inch circle. Bake 8-10 minutes.

Elephant ears Yummy, awesome recipe, I am going to use it.

Good it is fun to make. It is a basic recipe for flat bread with cinnamon sugar on it. Enjoy dear lady.

AMISH FUNNEL CAKES


3 large eggs
2 1/4 cups of warm milk
2 tbsp. dry potato flakes
2 tsp of vanilla
4 cups all purpose flour, sifted
1 tbsp of baking powder
1/2 tsp of sea salt
1 cup light brown sugar, lightly packed in cup
2 cups vegetable or peanut oil, for frying
1 1/2 cups confectioners' sugar
1 tbsp. cinnamon

In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy. In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!

Stir brown sugar into the sifted flour mixture until no streaks remain.

Combine in the dry ingredients into the egg mixture, and then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).

Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.

In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F. You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.

When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).

Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden. Remove using a slotted spoon to paper towels to drain. Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.

Yummy!!!!!!!

PUEBLO--A haze of smoke hangs in the air in southern Colorado during the chili harvest. On street corners and in parking lots the pop of the gas torch signals the season of roasting, when vendors twirl wire baskets searing the thin skins of Anaheim or Pueblo chilies.

"With the Anaheim, you can buy hot or mild. The mild you would use for chilies rellenos," a husky farmer at the Pueblo festival says, "those Pueblo chilies….you could get a hot one or a mild one. You never know what to expect, but they have plenty of flavor."

Southern Colorado is green chili country. The altitude makes all the difference, the farmers say. Cool nights and hot days coupled with plenty of irrigation water produce the best. The peppers they grow on the farms surrounding the city of Pueblo, the mirasol chili, won’t grow anywhere else with such intense flavor. That’s because they can control the water, easing off as the chilies ripen. Cool nights lengthen the ripening. Peppers then produce thicker walls and a more robust flavor just before harvest.

AN ANCIENT CROP BECOMES A SIGNATURE DISH

In the small town of San Luis, the vendors stand under the shade of a few trees next to Emma’s Hacienda, the town’s oldest restaurant. There’s enough room for one or two cars to pull in. Families pile out, each carrying large burlap bags. Filled with roasted chilies, the bags are tucked into the trunks and drivers ease out their cars as another driver signals to pull in.

Emma freezes quantities of the roasted chilies for her signature dishes: enchiladas. The chilies dominate every menu and no one tires of that smoky essence, the base of her sauces for tamales and stews, the staples of winter.

At the Pueblo Chile Festival a sandwich features the green chili--the quesadilla. Two flour tortillas are sprinkled lightly with a mild cheese. A plump roasted green chili, usually hot, is placed between the layers. It’s then grilled for a couple of minutes and handed over on a piece of cardboard with a mound of tomato salsa on the side. And while there’s plenty of food at the festival, this simple presentation of the guest of honor shows a roasted green chili at its best.

Green chilies are most easily roasted in the twirling wire baskets. Their fleshy walls are thin and often char under the broiler of a stove. Even broiling on a grill can be risky. In the wire baskets, as they twirl all together, only the skin blisters. The flesh takes on a smoky taste without being damaged in the process.

CHILES RELATED TO TOMATOES, POTATOES AND EGGPLANT

Green chilies, like tomatoes, potatoes and eggplant are related: they are part of the nightshade family. Originating from the Andes, chilies spread far and wide in the New World before being discovered by European explorers. But unlike other family members, the chili pepper developed capsaicin, the heat that begins in the orange veins of the pepper and stretches into the seeds. And chili peppers never excited the European world with the fervor surrounding potatoes and tomatoes.

While red and green chilies are available at the Pueblo Chile Festival, they’re both the same chili. The red chilies have reached maturity, just as leaves lose their green color in autumn, the red chili pepper has lost chlorophyll and turns bright red. In the process of maturing, the red chilies have thinner walls, so they often are dried and ground into powder. The green chilies, with their thicker walls, are prized for their smoky, plump pulp.

Some people are particularly susceptible to a chili burn when handling hot peppers. It’s wise to wear thin latex gloves. If you handle chilies and your hands begin to burn, use rubbing alcohol to remove the peppery oils and, of course, never touch your eyes after working with chilies.

To roast a chili at home, place the pepper on a low flame of gas and turn the chili gradually as each side blisters. If you have an electric over, put the peppers under the broiler and turn the chilies once to blister each side. Place the hot chilies in a plastic bag until cool. The steam will loosen the thin skins. If the skins still do not slip off easily, freeze the chilies slightly and the skins will slide off.

RECIPES

Green Chile Quesadilla

2 flour tortillas
1 roasted green chili, stem, veins and seeds removed
½ cup grated mild cheese, cheddar, jack or a fresh Mexican cheese
Place half the cheese on one side of the tortilla. Stretch out the chili to fan over the cheese. Sprinkle the other half of cheese over the pepper. Place the tortilla on top and grill the sandwich for just a minute on each side. Or, place one tablespoon of olive oil in a heavy skillet. On medium heat, toast the quesadilla for a few minutes on each side until the cheese has melted. Serves one.

Fresh Tomato Salsa

Usually salsa has a chili added. Since this accompanies a spicy quesadilla, the chili has been left out.

1 cup chopped fresh tomatoes
1 tablespoon chopped onion
¼ cup chopped fresh cilantro
1 teaspoon of sugar
Pinch of kosher salt
1 teaspoon of lime juice
Chiles, Cheese and Rice

1 cup rice, basmati preferred
2 cups water
½ cup chopped green roasted chilies
½ cup grated cheddar or Monterey jack cheese
Salt and pepper to taste
Place rice and water in a saucepan. Bring to a boil. As soon as the water boils, turn down the heat to a simmer. Keep the lid on and allow the rice to cook for 40 minutes. When the rice is done and can be fluffed with a fork, stir in the cheese and chilies. Season to taste. Serves four.

Chile Strata

2 cups milk
4 eggs
2 cups dried bread cubes, preferably a crusty French loaf
1 cup grated cheese: a mild cheddar, jack, mild goat or Brie
1/2 cup roasted, chopped green chilies, mild or hot, depending on taste
This dish must sit for at least two hours or overnight before baking. Butter a 9-inch by 12-inch baking dish. In a large bowl, beat the eggs and milk together. Add the bread cubes. Place the chilies in the bottom layer of the baking dish. Pour the bread, egg and milk mixture on top. Sprinkle with the grated cheese. Cover with a plastic wrap and refrigerate for at least two hours. When ready, preheat the over to 350 degrees. Cook the strata for about 50 minutes, or until a knife inserted comes out clean.

Green Chile Soufflé

3 tablespoons butter or oil
3 tablespoons flour
1 1/2 cups hot milk
6 eggs
3 roasted green chilies, minced
1 cup grated cheese, cheddar or jack
Pinch, cream of tartar
Preheat the over to 400 degrees. Prepare an 8-cup soufflé dish with a thin coating of oil or butter. Sprinkle some of the grated cheese along the sides. Separate the eggs. Beat the egg whites with a pinch of cream of tartar until stiff. Place egg whites in the refrigerator. Make a roux by mixing the butter and flour together in a heavy skillet on medium heat until it forms a paste. Allow to cook briefly so that the flour is cooked through. Begin adding the milk in a slow stream, stirring continually until the sauce thickens. Add the remaining cheese and allow it to melt into the sauce. Remove from the heat, allow to cool a bit, and add the egg yolks one at a time. Fold the sauce mixture into the beaten egg whites. Fold in the green chilies. Bake for about 45 minutes. Cooking time may vary with different altitudes, but bake until the top has browned and formed a crust. Serves four as a main dish.

Green Chili Polenta

1 cup polenta
4 cups water
2 teaspoons salt
1/4 cup olive oil
1/2 cup grated mild cheese (cheddar, jack or a fresh Mexican cheese)
4 roasted green chilies, minced
Bring water to a boil and add salt. Pour in the polenta slowly, stirring constantly. Continue stirring slowly as the polenta absorbs the water. Cover and cook at a simmer, stirring every five minutes for the first 15 minutes. Continue to cook for 40 minutes. When the polenta is creamy, stir in the olive oil, grated cheese and chilies. Pour into a baking dish. As it cools, cut the polenta into squares. Sprinkle more grated cheese on top if desired. Serve with fresh tomatoes or a tomato sauce. Serves four.

Warmed Tomato Sauce

4 ripe tomatoes, sliced
1 garlic clove, sliced
1 tablespoon olive oil
1 tablespoon fresh oregano
Sauté the garlic in the oil. Add tomatoes and oregano. Heat through only.

Poblano Chiles Stuffed with Cheese and Corn

4 large poblano, Anaheim or Pueblo chilies roasted with skin and seeds removed, stems in place
1/2 cup low-fat cottage cheese or mild goat cheese
1/2 cup Monterey jack, or queso con fresco cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro, leaves only with stems discarded
1/4 cup corn kernels, frozen or fresh
For the sauce:

1 tablespoon of olive oil
1 medium onion, chopped
1 tablespoon of chopped garlic
1 28-ounce can of juice-packed tomatoes or four large tomatoes, blended so that they form a smooth tomato sauce
1/2 teaspoon of ground cumin
1/2 teaspoon of oregano, dried or fresh
Pre-heat the oven to 350 degrees.

To stuff the peppers: roast the poblano, Pueblo or Anaheim chilies. Make a slit down the side and extract the seeds. Keep the stem intact. Combine all the ingredients and pack the chilies very full. Lay each alongside in a heavy baking dish.

To make the sauce: heat the olive oil on medium heat in a saucepan on the stove. Sauté the garlic and onion until limp, but not browned. Add the tomatoes, cumin, oregano. Pour over the stuffed chilies and bake until it is bubbling in the oven. Serve with rice and pinto or Anasazi beans.

And three boxes of gas x to go with it, my bad.

No gas with green chili. Or I have not had any.

I am just being funny, it all sounds good

MIXED FRUIT JAM

1/2 cup of orange juice
1/4 cup of lemon juice
1 cup of coarsely chopped peaches
1 cup of coarsely chopped pears
1 (8 3/4 oz.) can crushed pineapple
1/2 cup of drained maraschino cherries, chopped
5 cups of fine sugar
1/2 bottle liquid fruit pectin

Mix the juices, fruits, and sugar in a large heavy saucepan; let stand 1 hour. Bring to a full rolling boil and boil 1 minute.

Remove from heat and immediately blend in the pectin. Stir for 5 minutes. Ladle into hot sterilized jars and seal.

I glad ya'll have fun on this thread. That is what mingle is all about. However, it is sad that you have placed all these recipes in one thread where they are about to be lost. Once you hit 50 pages, the thread will be locked. You could go back and page through the thread if you had to find something but with no titles, a search would be difficult.

Mingle is set up for a thread to have a separate postings for each recipe. Once the thread is locked, no more individual posting for these recipes will be possible. That's a shame. There are a lot of good recipes on this thread.

If you post a title, like the name of the recipe, to a new thread, you can find the recipe and people can comment on the recipe when they find it or use it ... which may be years apart. No comments can be made once the thread is locked.

APPLES AND CABBAGE GERMAN STYLE

2 tbsp of un-salted sweet butter
1/2 cup of finely grated red onion
2 tbsp of fine cane sugar
6 cups of shredded red cabbage
1/2 cup of apple cider vinegar
1 tsp of sea salt
2 1/2 cups diced or match stick cut cooking apple
2 tbsp of sugar
1/2 tsp of corn starch
1 1/2 cups dairy sour cream at room temperature
Apple slices from one apple

In skillet melt butter; sauté onion with 2 tablespoons sugar 5 minutes. Stir in cabbage, vinegar and salt; cover and simmer 10 minutes.

Combine in the apple and 2 tablespoons sugar; combine in the corn starch cover and cook about 5 minutes. Stirring often.

Transfer to heated platter; spoon sour cream over center of cabbage. Garnish with apple slices, if desired. Serve with chops if desirer

3-4 pork loin chops
4 pats of butter

Season chops with salt and pepper. Heat oil in skillet and cook chops until brown and cooked through, about 5 minutes per side. Transfer to platter. Cover with foil to keep warm.

Drain off all but 1 tablespoon drippings from skillet. Combine in the butter and melt over medium heat. Combine in the cabbage and apple mixture to skillet, with the pork chops, and sauté about 5 minutes. Remove from heat and serve.

I was asked to post the Peeps cake recipe. So here it is. Hope you do enjoy.




Peep Jello Cake.

3-4 packages of peeps
1 package white or yellow cake mix
1 small package flavored gelatin, strawberry flavor
1 12ounce package of frozen strawberries thawed or fresh strawberries
4 eggs
1/3 cup oil
1 cup water (for the cake mix)
1 (12 oz.) container Cool Whip
1 cup water (for gelatin)

Directions
Place the peeps in a 13 x 9 buttered baking pan, spacing them to fit.
Preheat oven to 350 degrees.

Prepare cake, according to package directions, using eggs, oil and water.
Bake cake in a 13x9-inch pan for 40 to 45 minutes. Let cake cool in pan for at least 15 minutes.
Poke holes across the entire surface of cake with a fork.
Dissolve the strawberry gelatin in 1 cup of boiling water. Pour the warm gelatin slowly over the surface of the cake (gelatin will soak into the cake).
Place the halved strawberries over the top of the cake.
Place cake in the refrigerator and chill for about 4 hours.
Spread whipped topping on top of cake before serving. Refrigerate leftover cake.

A friend made me a very tasty cheesecake here is her recipe.


CHOCOLATE MOCHA CHEESECAKE

Ingredients;

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:

2 tbsp plus 1-1/2 tsp of instant coffee granules
1 tbsp of boiling water
1 tsp of ground cinnamon
4 packages (8 ounces, each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
1 tbsp of vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:
1/2 cup semisweet chocolate chips
3 tbsp of UN-salted sweet butter butter
Chocolate-covered coffee beans, optional

Directions
+Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around the bottom of the 9 inch spring form pan.

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. Spring form pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Turn off the heat then, crack open the oven door allow the cake to cool slow.

Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.

Grown up Grilled Cheese


GROWN-UP GRILLED CHEESE SANDWICHES

Ingredients
1 can (15 ounces) tomato sauce
1 package Simply Organic Italian Herb Spaghetti Sauce Mix
12 slices whole wheat bread
1/3 cup butter
1/2 pound sliced cheese, such as Gouda, pepper jack, or Swiss
Directions
In a mixing bowl, combine tomato sauce and Italian Herb Spaghetti Sauce Mix. Reserve 1/2 cup.

Lightly butter both sides of bread and, in a skillet on medium heat, lightly brown both sides of bread.

Add cheese slices and 2 tablespoons sauce mix to one slice of bread. Top with another lightly browned slice of bread. Repeat until 6 sandwiches are made. Serve with the reserve sauce for dipping.
Chef Suggestions
Make these sandwiches with your guests in the kitchen and share, using different cheeses for each sandwich.

Try cream cheese as one of your choices.

Recipe makes up to 10 sandwiches if you do not reserve sauce for dipping.

Serve with your favorite selection of libations.

Does indeed look grand.

This was a group effort from my friends and myself. It was Delious.

CHILI NACHOS

4 chicken breasts, boiled and shredded or 1 ½ pounds of cooked ground beef
1 8 oz package of cream cheese
1 8 oz package of shredded pepper jack cheese
1 can of spicy chili beans
1 can of black re-fried beans
16 oz. sour cream
1 can of cream of chicken soup
1 diced red pepper
1 can of diced tomatoes
1 can of diced green chilies
1 small can diced jalapenos
1-2 bags of nacho cheese Doritos

In large pot combine in the cream cheese, sour cream, soup, tomatoes, chilies, diced red pepper, and ground beef or chicken.

Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour ½ of of beef or chicken mixture on top.

Next spread half an 8 oz. package of pepper jack cheese, then add cans of beans.

Then pour the second half of the beef or chicken mixture, and top with remainder of cheese.

Bake at 350 degrees for 20-30 minutes until cheese is melted.
Serve with additional Doritos.

I missed alot on this thread

PUMPKIN CHIP COOKIES

1 cup pumpkin
1 egg beaten
1/2 cup of vegetable oil
1/2 cup of fine pure cane white sugar
1/2 cup of packed brown sugar
2 tsp of baking powder
2 cups all purpose flour
2 tsp of grounded Cinnamon
1/2 tsp of grounded cloves
1 tsp of powdered ginger
1/2 tsp of sea salt
1 tsp of baking soda
1 tsp of milk
2 tsp of vanilla
1 cup of mixed white chocolate, butterscotch chips
1/2 cup walnuts or pecans, chopped
Preheat oven to 375 degrees.

Combine in the pumpkin, beaten egg, oil and sugars.

Whisk together flour, baking powder, cinnamon and salt; gradually add to first mixture.

Dissolve the baking soda in milk and then add to batter. Stir in chocolate and butterscotch chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 375 degrees for 10 to 12 minutes. Recipe can be doubled.
Frost with orange cream frosting.