1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
24 frozen Dinner Rolls, thawed but still cold
1 cup sliced almonds, divided
8 oz cream cheese
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter or margarine, melted
1 cup brown sugar
Glaze:
1 tablespoon butter, melted
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
Sprinkle 1/4 cup almonds in a sprayed bundt pan. Cut cream cheese into
24 equal cubes. In a small bowl mix sugar, cinnamon and nutmeg. Roll
cream cheese cubes in sugar mixture and coat completely. Wrap a roll
around each cube and completely enclose. Dip each roll in sugar mixture
until coated. Place rolls in bundt pan alternately with 3/4 cup almonds.
Sprinkle any remaining sugar mixture over rolls. Stir together butter
and brown sugar in a small, microwave-safe bowl. Microwave 30 seconds.
Stir well and pour over rolls.
Cover with plastic wrap and let rise until almost to the top of the
pan. Remove wrap and bake at 350�F 45 minutes. Cover with foil last 15
minutes of baking. Invert immediately onto serving platter (it is natural
for the bundt to settle). Mix glaze ingredients together and drizzle
over bundt while still warm.
Test and approved by justdrivingby's Mother!
subimtted by:Joetta M. Snellings of Leavenworth,KS;I LOVE YOU MOM!
6 Frozen dough Texas Rolls, thawed and risen
1 8-oz container soft fruit flavored cream cheese
fresh fruit
Press rolls into a ball. Roll into a 13-inch circle. Place on a 12-inch pizza pan sprayed with non-stick cooking spray.
Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and pierce with a fork several times to prevent bubbles from forming.
Bake at 350 F 10-12 minutes or until lightly browned. Remove from oven and cool. Spread crust with cream cheese. Arrange your favorite fruits, on top of the cream cheese, in a decorative pattern.
Submitted by:Joetta M Snellings,Leavenworth,KS
1 cup mayonnaise (Low-fat is fine.)
2 Tbl dry mustard
2 Tbl vegetable oil
1 Tbl balsamic vinegar
2 Tbl prepared horseradish
1 tsp paprika
Salt and pepper to taste
3 or 4 dashes hot sauce (You choose the brand.)
4 green onions, thinly sliced (Up to half of the greens too.)
1 stalk celery, chopped
2 Tbl Italian parsley
2 cloves garlic (Jar garlic is fine.)
3 stalks celery cut into half-inch pieces
1-1/2 to 2 pounds cooked shrimp, tails removed (30-40 count-sized shrimp are ideal.)
1 loaf crusty French bread (baguette)
Olive oil spray
Put the first 12 items directly in your blender.
Blend on Medium speed until fully mixed and the pieces of produce and
parsley have been broken up into a smooth sauce. Store in your refrigerator for serving later.
