PEACH DRINK


20 peaches
2 cups sugar
1- 15 oz. crushed pineapple
1/2 cup lemon juice
1/2 cup lemonade (already mixed with water)
1 can frozen orange juice
Add the 3 cans of water to it all ...mix all together ...
Put in 1 qt. bags and freeze...You can use 2 cups of frozen peach mix and add 2 cups of milk to make a shake....Yum!!!

BAGUETTE  APPETIZER


Baguette  1 inch sliced
mozzarella cheese
fresh basil
2 tomatoes
salt and pepper


Brush olive oil over bread salt put in oven for 5 min.
Add tomato, salt, slice of cheese...put back in oven for 5 more min or till cheese melts
Put basil leaf on top ...add a little more olive oil ...

Honey Chicken

 chicken tenders 

1/2 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp curry
1 tsp salt

melt butter in a 9x13 pan
stir in other ingredients
add chicken and coat with mixture
cook at 325 for1 hour and 15 min. or until done

cover with foil the first half-hour and then
baste chicken every 15 minutes

I served it with Basmati rice

Spiced Pumpkin Tartlets

1package refrigerated pie crusts (or a batch of your own pie crust)

1- 15oz. Solid pack pumpkin

1 - 8 oz. container thawed Cool Whip

1tsp. Pumpkin pie spice

1package (3.4 oz.) cheesecake instant pudding mix

Powdered sugar (optional)

1/4 cup chopped pecans

Preheat oven to 400 degrees. Allow pie crusts to stand at room temp 15 minutes.  Use a circle or scalloped cutter (3 inches) cut out pastry. Press into each cup of a mini muffin pan.  Prick the bottom of dough.  Bake 12-14 minutes or until golden brown.  Let stand 5 minutes.  Remove to a cooling rack and let completely cool.  

Meanwhile combine pumpkin, whipped topping, and pumpkin pie spice, in bowl.  Whisk until smooth.  Add pudding mix; whisk until smooth and thickened.  Refrigerate until ready to use.  

Lightly sprinkle tarts with powdered sugar.  Fill the tarts sells with the filling mix.  I like to put it in a Baggie and snip out the corner to pipe it in.  Place chopped pecans on top.  

Tiffany 2014

Corn Bread

2 C       flour

1 C       corn meal

1 C       sugar

1 t        salt

4 t        baking powder

4          eggs

1 C       milk

1 T       corn syrup

½ C     melted butter

½ C     apple sauce

Mix together and bake in a 9x13 for 25 minutes at 375°.

Or my family likes it fried like pancakes.

Crock-Pot Posole

From Josi Kilpack's Tres Leches

2 (14.5-ounce) cans golden hominy, drained
1 (4-ounce) can chopped green chili peppers, not drained
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 (14.5 ounce) can tomatoes, cut up and not drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (or more to taste)
2 tablespoons snipped fresh cilantro
Sour cream (optional)
Place hominy, green chili peppers, onion, garlic, chicken, tomatoes, chicken broth, and spices in a 3½-, 4-, or
5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2½ to 3 hours. Stir
in cilantro. Garnish each serving with a dollop of sour cream, if desired.
Makes 8 to 10 servings.
Note: You can use canned corn in place of hominy. Canned chicken works great, too!

Texas Pork Burritos

1 boneless Pork shoulder roast (3 -4 lbs.), baked and shredded

1tsp. Salt

1/2 tsp. Pepper

2 - 10 oz. Cans green enchilada sauce

1large onion diced

2 medium carrots, thinly sliced

2 - 2 1/4 oz cans sliced olives, drained

1/2 cup chicken broth

2 Tbsp. Ground cummin

3 garlic cloves, minced

2 tsp. Dried oregano

2 Tbsp. Flour

1 cup sour cream

1/2 cup minced cilantro

10 flour tortillas

2 cups shredded cheese

Roast/bake your roast until it is very tender and shreds easily with a fork.  I like to cook it in the crock pot all day.  Salt and pepper.  Transfer the shredded meat to a 3 quart crock pot.  Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic, and oregano.  Pour over meat.  Cover and cook on low 1-2 hours until carrots are tender.  Combine flour and sour cream; stir into meat mixture.  Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.  Spoon 2/3 cup pork mixture into each tortilla; top with shredded cheese.  Roll up tightly.

If you don't like cilantro you can leave it out and have it set aside for individuals to add to their burrito.

Tiffany 2014