FRITO CORN SALAD – A Crunchy Crunch Salad

 

INGREDIENTS

• 2 (15 oz.) cans whole corn kernels, rinsed and drained
• 2 cups sharp cheddar cheese, grated
• 1 (10.25 oz.) bag fritos or your choice of corn chips, plus more for garnish
• 1 green pepper, seeds removed, diced
• 1/2 cup red onion, diced
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning

PREPARATION

In a medium bowl, whisk together mayonnaise, lime juice and taco seasoning until combined.
In a large bowl, toss together corn kernels, cheddar cheese, green pepper and red onion, mixing until combined.
Pour mayonnaise dressing over corn mixture, tossing until everything is thoroughly coated, then, before serving, top with fritos.
Taste and adjust seasoning, if necessary.

Sugar Cookie Cherry Cheesecake

 

Ingredients

The Crust:

• 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened

• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling

Seven Minute Frosting

 

INGREDIENTS

• 1 1/2 cups sugar
• 1/3 cup cold water
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract

PREPARATION

In a medium glass bowl, combine the sugar, water, egg whites, cream of tartar, and salt.
Set a saucepan of water on the stove to come to a simmer. Meanwhile, beat egg mixture with an electric mixer on low for 30 seconds. Set bowl over simmering pan of water, forming a double boiler and continue beating on high for 7 minutes, until stiff and glossy.
Remove from heat, add vanilla, and beat 1 to 2 more minutes.
Use immediately, frosting will set quickly.

AWESOME CHOCOLATE CAKE RECIPE

 

Ingredients:

• 1 box chocolate cake mix
• 1 box chocolate fudge brownie mix
• 4 eggs
• 1 cup oil
• 1 1/4th cup water

Directions

Do not even look at the box directions. All you need is what is listed. Mix all these together.
Preheat oven to 350
Spray a bundt pan or a 9X13 cake pan with non-stick spray.
Put mix in pan.
Bake 50-55 mon
Let rest in pan 10 min then flip out on a rack and allow to fully cool.
For the glaze, open a can of chocolate fudge frosting, place in a bowl and heat in microwave for 45 seconds.
Drizzle over the cake.

TUNA PASTA SALAD

 

Ingredients

• 1 box (16 ounces) Gemelli pasta
• 2 cans (5 ounces each) tuna in water, drained well
• 1 small red onion, finely diced
• 1 can (15 ounces) sweet peas, well-drained
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.

Martha’s Company Casserole

 

INGREDIENTS

• 8 oz. egg noodles, cooked and drained
• 1 pound lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup green onions, finely chopped
• 2 tablespoons unsalted butter, melted
• 2/3 cup cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, sauté beef until browned and cooked through.
Drain fat, then stir in tomato sauce. Cook for 2-3 minutes, then set aside.
In a medium bowl, stir together cottage cheese, cream cheese, sour cream and green onions.
Spread 1/2 cooked noodles into prepared baking dish, then top with cottage cheese mixture.
Cover with remaining noodles, then drizzle melted butter over the pasta.
Spread tomato beef mixture over noodles, then top with cheddar cheese.
Place baking dish in oven and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

Vegetable Patties – My Grandma Used To Make These All The Time!

 

Ingredients

• 9 to 10 oz potatoes – cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium sized zucchini, grated (squeeze the water out of this)
• 1 medium sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

Instructions:

Pre-heat oven to 400 F.
Mix potatoes, garlic, onions and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.
Form into patties and coat very lightly with the flour.
Quickly fry the patties on both sides until they just start to color.
Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.