Pineapple Mango Salsa (Pioneer Woman)

• 1 whole Pineapple, Peeled And Diced
• 1 whole Mango, Diced
• 1/2 whole Medium Red Onion, Finely Diced
• 1 whole Jalapeno, Seeded And Diced
•  Fresh Cilantro, Chopped
• 1 whole Lime, Juiced
•  Dash Kosher Salt
•  Dash Granulated Sugar (optional

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

check out The Pioneer Woman's blog for detailed directions and pictures:

http://thepioneerwoman.com/cooking/2010/06/pineapple-mango-salsa/

Carmel Apple Snickers Salad

1 5.1 oz box of instant banana or vanilla flavored pudding

1 8 oz. Tub Cool Whip

2 1/2 cups milk

5 apples (I like to use Granny Smith)

3 - 4 king size Snickers candy bars

Mix up the pudding with the milk.  Let sit in refrigerator for 5 minutes.  Stir in Cool Whip.  Chop apples into bite size pieces as well as the Snickers.  Stir in. Drizzle the top with carmel sauce.   Keep chilled.

Tiffany

May 2014

Root Beer

4 oz root beer extract
4.5 gallons water
5 lbs sugar (about 11 cups)
5 lbs dry ice

Mix extract, water and sugar together and then add dry ice.  Stir and let set for 15-20 minutes.

Orange Chicken

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  • For the Chicken:
  • 2 lb boneless skinless chicken, cut bite size
  • 1 egg
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 Tbsp oil
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 tsp ground ginger
  • 2 cloves garlic, pressed
  • 1/2 tsp crushed red pepper
  • 1/4 cup green onion, chopped
  • 1/2 tsp sesame oil
  • 2 Tbsp soy sauce
  • For the Glaze:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup orange juice
  • 2 Tbsp vinegar
  • 2 Tbsp cornstarch
  • 1/2 cup cold water

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INSTRUCTIONS

• 1. Mix egg, salt, white pepper and oil in a bowl. In another bowl mix 1/2 cup cornstarch and 1/4 cup flour. Coat bite size pieces of chicken first in egg mixture then in flour.
  2. Heat oil in stainless skillet (about 1/2 inch deep-or use a fry daddy). Fry chicken in oil until completely cooked, several minutes each side. Remove chicken into serving bowl. Drain all but 2 Tbsp oil.
  3. To remaining oil, heat ginger, garlic, red pepper, green onion, sesame oil and 2 Tbsp soy sauce. Heat for 2-3 minutes, until onions soften.
  4. In small bowl, mix 1/4 cup soy, 1/4 cup water, sugars, orange juice and vinegar. Add to onion mixture in skillet. Bring to a boil. Mix cornstarch and cold water in small bowl. Add to boiling mixture and return to boil until thickened. Pour hot glaze over chicken, mix and serve with white rice! Enjoy

Glazed Baked Doughnuts

Batter:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cup flour
1 cup milk
Glaze:
3 Tablespoons melted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 Tablespoons hot water
Directions:
1. Preheat oven 425 grease doughnut pans
2. cream butter, oil and sugars.
3. add eggs and combine
4. stir in baking powder and soda, nutmeg, salt, cinnamon and vanilla.
5. Stir in flour and milk alternately
6. Spoon in pans filling almost full
7. Bake approximately 15 minutes, take out and cool
8. Prepare glaze by mixing melted butter, powdered sugar, vanilla and water. whisk till smooth.
9.Dip slightly cooled doughnuts into glaze. You can double dip if desired.
10. Serve warm or cooled. Will keep for about a day room temperature.

Grandma Ani's Breakfast Sausage

Make sausage into patties. Fry them up till no longer pink. Place sausage patties in pot with evaporated milk. You can put 1-3 cans of milk in depending on how much sausage you have and how much gravy you want. Serve with hash browns and muffins or whatever.

SALSA ROLL-UPS

• 4 oz. (1/2 of  an 8-oz. package) cream cheese or light cream cheese, softened
• 3 Tablespoons salsa (use your favorite kind–I used a “Lime and Garlic” flavored salsa)
• 1/4 teaspoon chili powder
• 4  (6-inch) flour tortillas (or substitute 3 (8-inch) tortillas–I like to use the spinach, sun-dried tomato, or whole wheat flavors)
• 3/4 cup finely shredded sharp cheddar cheese or Fiesta/Mexican blend cheese
• Optional: 2 green onion stems, finely chopped (you need to finely chop these so the tortillas will roll up better!)
• Optional: 1/4 cup fresh cilantro, finely chopped

In small bowl, mix softened cream cheese and salsa together until well blended. Add chili powder and blend well.

Spread cream cheese mixture evenly onto the tortillas. Top each tortilla evenly with shredded cheese, green onion, and cilantro. Roll up tortillas tightly (they’ll cut into slices much better if you roll them tightly). Trim the ends of each rolled tortilla about 1/2″ to 1″, and cut each tortilla into 5 slices for 6″ tortillas, or 8 or 9 slices for 8″ tortillas.

Arrange on a platter and serve. Makes 20 to 24 roll-ups.

Orange Julius

1/2 cup sugar
1 cup water
1 cup milk
1 tsp vanilla
1 small can orange juice concentrate (6oz) or half of a big can
12 ice cubes

Mix in blender!

Eclair Pie

Crust:

1 cup water

1/2 tsp salt

1 cube butter

1 cup flour

4 eggs

Bring water, salt, and butter to a boil. Remove from heat and immediately add flour and eggs.  Pur onto well greased cookie sheet.  Cook at 400 for 15 min or until golden brown.

Filling:

2 small pkgs. vanilla pudding

1 pkg (8oz) cream cheese (room temp)

3 cups milk

Mix pudding and milk first. Cram the cream cheese till smooth then add to pudding mix.  May be slightly lumpy.  Pour over cooled shell.  Top with whipped topping and drizzle with chocolate syrup (optional).