Raspberry Delight

This is one of Marv/dad's favorite desserts...from MaryJane Carlisle.

Raspberry Delight

2 cubes soft margarine or butter
1 ½ cups of flour
2 Tb sugar
6 oz cream cheese
1 cup butter
2 cups powder sugar
1 cup chopped nuts
½ pint whip cream (you can also use cool whip)

6 oz raspberry jello
1 cup boiling water
2 pkg raspberries
[time limits, I use a can of cherry pie filling instead]

Mix 1 cubes margarine, flour, sugar, and spread in greased 9 x 13 pan, baking at 350 for 30 minutes. Mix cream cheese, butter, sugar, and spread over cooled crust. Sprinkle nuts. Mix jello, water, raspberries…when slightly jelled pour over mixture. Top with whip cream. Keep in frig until serving.

Peanut Butter Bars

These are from a friend of mine. They are so good.

1 C. Pnut butter
1 C. margarine or butter
1 C. sugar
1 C. Brown sugar
2 eggs
1 tsp baking soda
2 C flour
1 tsp salt
2 C. oatmeal
1 tsp vanilla
Mix together and bake at 350 for 10 minutes in a jelly roll pan 18 x 12 ??
Cool completely and frost with
more P-nut butter and chocolate frosting.
Softening the peanut butter for frosting is helpful.
The chocolate and PB will mix together a little when frosting.
If you prefer they don't you can refrigerate the bars with peanut butter on it and then frost with the Choc. frosting.

Alfredo Sauce

I was looking for some Alfredo sauce that I could make because the store-bought stuff has garlic, and Kate doesn't do so well with it. I found this recipe that I kind of adapted a little. We had it for dinner last night with some fettuccine and parsley, and it was so good! Ashley absolutely loved it...of course, she's my pasta lovin' child, so that isn't too surprising. And, because it uses evaporated milk rather than heavy whipping cream, it is better for you than the average Alfredo Sauce.

1 stick butter
1 cup evaporated milk
1 cup Parmesan cheese
1/2 tsp salt
dash of pepper

Heat butter and evaporated milk in a skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

Pumpkin Cranberry Bread

I made this yesterday and it was SO yummy!

2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil (I used canola)
2 cups sugar
2 1/4 cup flour
1 TBS pumpkin pie spice (I just added some cinnamon, cloves, nutmeg and ginger)
1 tsp baking soda
1/2 tsp salt
2 cups cranberries (I used dried)

Mix together, put in loaf pan(s), and bake at 350 for 50 minutes.

Seriously Easy - Don't know what to call it - Chicken with corn and black beans?

I didn't know what to make for dinner last night, so I just got out some stuff that I had and went with the flow . . . 

Saute chopped onion in little olive oil

add diced chicken breast

season with some grilling seasoning salt, or favorite seasoning, to taste

add frozen corn kernels, about 2 cups

add can of black beans, drained

heat all through - I usually add water to the sauteing process instead of oil

add little mozzarella cheese (or whatever you have on hand) to make it all come together

Serve in soft taco size tortillas, or just plain. 

I seriously was so good!  So easy.  What should we call it?  

Mexican Turkey Burgers

I came across another recipe for turkey burgers that is SO yummy! It has a Mexican flavor to it. Here it is:

THE BURGER
1 lb ground turkey
1 egg
1/2 onion, minced
2 cloves garlic, minced
1 tsp crushed coriander
1/2 tsp celery seed
1 tsp chili powder
1/2 tsp cumin
1 TBS parsley
salt and pepper to taste
Shape in the form of burgers and grill.

TOPPING
3 tomatoes, chopped
1/3 cup onion, chopped
2 cloves garlic, minced
1 lime, juiced
cilantro to taste
salt and pepper to taste

Grill the burger, add a slice of sharp cheddar cheese (or whatever cheese you want) on top so it melts. Place the burger on a bun, put the topping on the burger, put the top of the bun on the burger, and viola - you have a tasty burger.

Tri-Tip Roast with Vegetables and Potatoes

This is what we had for dinner tonight . . . which was perfect to come home to at 4:30 on a Fast Sunday!

Servings 4-6 (depending on size of roast and how much you eat)

1 tri tip roast 
1 tsp Garlic Powder
1/8 Cup Olive Oil
½ tsp Salt
½ tsp Pepper
½ Cup Water
1 Tbsp Beef Bouillon
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
2 potatoes, chopped

In a small bowl combine 1/8 cup of olive oil, ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder. Rub all over tri tip.
Put tri tip FAT SIDE UP in the crock pot and add ½ cup of water and 1 Tbsp of beef bouillon. (Better than Bullion paste works wonderfully)
Cover tri tip with carrots, onion, celery and potatoes.
Put lid on crock pot and set on high. Let cook 4-6 hours (depending on crock pot and size of roast).   Tri tip will fall apart like a pot roast when done.  You should be able to shred it with a fork.