Showing posts with label Shannon Peery. Show all posts
Showing posts with label Shannon Peery. Show all posts

Seven Layer Dip Salad

Follow in order :
1 can regular refried beans
1 lb. ground hamburger, cooked
1 can avocado dip or chopped avocados
1 8 oz. sour cream*
2 c. grated cheese
1 can sliced black olives
2 large tomatoes, chopped
chopped green onions to taste

*Mix with your sour cream, 2-3 tbsp. of miracle whip and 1/2 pkg. of Old El Paso taco seasoning. Layer on plate. Serve immediately with tortilla chips.

Submitted by: Shannon Peery

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Easy Baked Pasta

1 package penne pasta
1 large jar spaghetti sauce
            Boil pasta and mix with favorite spaghetti sauce.  You can add cooked hamburger, sausage or vegetables into this mix.  Pour into 9x13 pan and cover with mozzarella cheese.  Bake in oven at 350 degrees for 20 minutes.

Submitted by: Shannon Peery

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Sugar Cookies (non refrigerate)

1 cup butter
1 ½ cup sugar
2 teaspoons vanilla
2 eggs
¾ cup sour cream
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon nutmeg

Mix together and drop on cookie sheet or roll out and use cookie cutters.
Bake at 450 degrees for 6 minutes.


Submitted by: Shannon Peery

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White Chocolate Peppermint Fudge

2 bags Nestle white chocolate chips
1 small can of sweet and condensed milk
            Melt together in double boiler
½ teaspoon mint extract
Mix well, then pour into a 9x9 or 9x13 pan.  With a butter knife dip in red food coloring and swirl top of mixture.
1 box peppermint candy canes
            Break or crush candy canes and sprinkle in desired amount over mixture.


Submitted by: Shannon Peery

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Chocolate Caramel Delights

1 ½ cups flour
1 ½ cups old-fashioned oats
¼ teaspoon salt
½ teaspoon baking soda
1 ½ cups firmly packed brown sugar
1 1/8 cups melted butter
14-ounce bag caramels (48 pieces)
½ cup whipping cream
12-ounce package milk chocolate chips

In a large bowl, combine the first six ingredients to make mix.  Melt caramels and whipping cream in a sauce pan over low heat.  Sprinkle half of mix into a 9x13 inch ungreased pan.  Bake at 350 degrees for 10 to 15 minutes.  Sprinkle chocolate chips over the baked mixture and top with melted caramel mixture; sprinkle remaining mix on top.  Bake 320 degrees for 15 minutes.



Submitted by: Shannon Peery

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Butterscotch Cookies

Mix together:                                                             In separate bowl mix:
1 cup butter                                                                2 2/3 cups flour
¼ cup sugar                                                               1 small butterscotch pudding
¾ cup brown sugar                                                   1 teaspoon baking soda
1 teaspoon vanilla                                                      ½ teaspoon salt

Mix wet and dry ingredients together, and then add in:
½ package butterscotch chips
Roll in balls, place on cookie sheet and bake.
375 degrees for 8-10 minutes


Submitted by: Shannon Peery

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Pumpkin Bread

2/3 cup shortening                                         ½ teaspoon baking powder
3 cups sugar                                                   2 teaspoons soda
4 eggs, beaten                                                ½ teaspoon cloves
3 1/3 cups flour                                              1 teaspoon cinnamon
2/3 cups water                                                ½ cup chopped nuts (optional)
1 ¾ cups pumpkin                                        ½ teaspoon salt

Cream shortening and sugar.  Add eggs and then mix.  Add flour, dry ingredients, and water, then mix together.  Add pumpkin and nuts and mix.  Bake in 2 large or 4 small greased and floured loaf pans at 350 degrees for 45 minutes (small pans) or 60 minutes (large pans).


Submitted by: Shannon Peery

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Fresh Apple Cake

4 cups diced apples, cover with 2 cups sugar.  Let sit until mushy.  Beat 2 eggs; add ½ cup oil, 2 teaspoons vanilla, and 1 cup chopped nuts. 
Sift together: 2 cups flour, 1 teaspoon salt, 2 teaspoons soda and 2 teaspoons cinnamon.  Add to other mixture.  Pour into floured cake pan. 
Bake at 350 degrees for 45 minutes to one hour.

Frosting:

1/2 cup butter or margarine
1-      8 oz. package of cream cheese (soft)
1-      teaspoon vanilla
1        pound powdered sugar



Submitted by: Shannon Peery

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Banana Brownies

1 box brownie mix
1 large box vanilla pudding
1 large container cool whip
Sliced almonds
3 bananas

Bake brownies according to instructions on back of box (or you can make your own homemade brownie recipe).  Cool at least one hour.  Mix 2/3 cup of milk with vanilla pudding mix and ½ container of cool whip.  Cut bananas and lay them on top of brownies, covering the whole pan.  Then apply pudding mix mixture on top of bananas.  Apply remaining amount of cool whip on top of pudding mixture.  Refrigerate at least 15 minutes.  Sprinkle on sliced almond before serving.


Submitted by: Shannon Peery

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Spinach and Strawberry Salad

Large package fresh spinach leaves
6 hard boiled eggs
1 package bacon
1 container fresh strawberries
1 cup mandarin oranges drained

Mix together and then add vinaigrette dressing.

Vinaigrette Dressing
½ cup red wine vinegar
1 cup vegetable oil
½ cup sugar
1 tablespoon onion (chopped)
1 teaspoon poppy seed
1 teaspoon salt
½ teaspoon dry mustard

Put in blender to mix and then pour over spinach and strawberry salad.


Submitted by: Shannon Peery

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Chicken Salad

 1 minced onion or 1 tsp. onion flakes
 Celery Salt (to taste)
 Parsley (to taste)
13.5 oz can of pineapple tidbits
1 cup mandarin oranges (drained)
1 cup diced celery
½ cup slivered almonds
2 tablespoons olive or vegetable oil
2 tablespoons fresh orange juice
2 tablespoons vinegar
½ tsp. salt
Dash of marjoram
2 large cans of canned chicken



Mix all ingredients together and then add chicken. Refrigerate 1 hour and then drain juice.  Mix with ½ cup miracle whip.  Can eat as salad or put on croissants for sandwiches.  Serves approx. 12-18

Submitted by: Shannon Peery

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Crock Pot Chicken

1-8oz. package cream cheese
1-8oz. container sour cream
1-can cream of mushroom soup
1-can cream of chicken soup
½ cup water
6-8 boneless, skinned chicken breasts

Mix together all ingredients and put in crock pot.  Cook on medium heat minimum of 4 hours.  Serve over rice or noodles.



Submitted by: Shannon Peery

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Salsa

15 lg. Tomatoes
2 lg. Green Peppers
3 lg. Onions
1/2 c. Sugar
2 cloves of garlic
2-8 Jalapenos
1/4 c. White Vinegar




Boil, skin and peel tomatoes. Chop all ingredients in food processor. Boil and simmer for 1 hour. Pour into 6-8 pint size jars. Steam bottles for 10 minutes.


Submitted by: Shannon Peery

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