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  RECIPES



KIVY LISTENER RECIPES

IF YOU HAVE A RECIPE YOU'D LIKE FEATURED ON OUR WEBSITE, EMAIL IT TO 
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Macaroni and Cheese Salad (Mark Reider)

1 pkg. Kraft Macaroni & Cheese
Mayonnaise to taste
1 Medium Tomato
3 Slices Bacons or Bacos
1/2 Cup Carrots Chopped
1/2 Cup Celery Chopped
Salt & Pepper to Taste

Cook Macaroni & Cheese as directed on package, and set in refrigerator to cool. Once cool, add mayonnaise to your taste then add tomato, bacon, carrots, and celery. Mix well and add salt and pepper to taste. This makes a delicious salad to go with your meat of the day or a great addition to a barbecue. 

 


UPSIDE DOWN TROPICAL CAKE (Rose Dailey)

3 cups All Purpose Flour
1/2 cup Evaporated Milk
1/4 teaspoon Cinnamon
1/2 teaspoon Rum Extract - optional
1 teaspoon Vanilla Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
2 cups Sugar
3 Eggs
1/2 cup Cooking Oil
1 (20oz) can Crushed Pineapple Drained
3/4 cup Flaked Coconut
1/2 cup Chopped Nuts
1 cup Brown Sugar (packed tight)
1/2 cup Melted Butter
Juice from Drained Pineapple

In a 9X13 cake pan, melt 1/2 cup Butter in 350 degree oven 
In this Order, sprinkle on top of melted butter 1 cup brown sugar, 1/2 cup chopped nuts, 3/4 flaked coconut, 1 can drained pineapple.
Then in a large mixing bowl, combine: 1/2 cup Cooking Oil, 3 Eggs, 2 cups Sugar, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt, 1 teaspoon Vanilla Extract, 1/2 teaspoon Rum Extract, 1/4 teaspoon Cinnamon, Juice from Drained Pineapples, 1/2 cup Evaporated Milk, 3 cups All Purpose Flour 

Pour this mixture in pan on top of Pineapple. Bake at 350 degrees for 40 minutes. Turn oven off, but leave cake inside for another 15 minutes. After 15 minutes, take cake out of the oven and turn onto a serving platter. 


FIRECRACKERS (Frankie Wells)

1 box Saltine Crackers

1 1/3 cup Canola Oil

1 pkg Ranch Dressing Mix

2 t Cayenne Pepper, use more if you like

1 - 3 T crushed red pepper, use more if you like

Empty crackers into large bowl.  Mix next 4 ingredients well.  Pour this mixture over crackers.  Gently mix.  Pour all into large Ziplock Bags.  Turn bags over every 15 minutes for 2 hours.  Store in airtight container.

MEXICAN GREEN SAUCE (Kim Ham)

3 medium Avocados
1 large Jalapeno (fresh, not pickled)
2 sprigs fresh Cilantro
2 teaspoons Salt
1 container (8 oz size) Sour Cream
1 teaspoon Fajita Seasoning
1 cup Water or as needed during blending

Combine all ingredients on high in blender until smooth, adding water as necessary to thin down mix so that it blends smoothly in blender. Place in refrigerator for 4 hours.

Serve in dip bowls.

TEXAS STYLE SQUASH CASSEROLE (JERRY STOLARSKI)

2 pounds yellow summer squash or zucchini

1 medium onion, chopped/ 5 green onions

1 can (4 ounces) chopped mild green chilies, with liquid

2 small jalapeno peppers (or peeper of choice), seeded and chopped

2 cups shredded Monterey jack cheese

1 cup sour cream

1 1/2 cups tortilla chips, crushed

Slice squash 1/4-inch thick, season with salt, & black pepper and boil squash until crispy tender. Cool and add chilies, cheese, 1/2 of the green onions and 1 cup sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips and green onions and bake at 350 for 45 minutes or until heated through.

Serves 8

POOR BOY ECLAIRS (Elizabeth McIntyre Benge)

40 Hershey Kisses

20  Biscuits

Cooking Oil

Powder sugar and cinnamon

 

Open the can biscuits cut in half; place one Hershey kiss in each half.  Roll into a ball trying to cover the entire Hershey kiss.  On the stove:  in deep pot or fry daddy heat oil to 350 degrees. Once oil is hot drop kiss wraps in until golden brown.  Once done take out a let them drain the oil off them for a second or two.  In a zip loc bag place 1 cup of powder sugar and 1 teaspoon of cinnamon.  Drop cooked kisses into the bag and shake until covered.  You can stack them on a dish or dump them in a bowl for serving with a bowl of ice cream or a cool glass of milk.  The dish costs less than $5.00 to make.

 

CAJUN CAKE (ROSE DAILEY)

1 1/2 cups sugar

2 eggs

15 oz. crushed pineapple with juice

2 cups flour

1/2 tsp. salt

1 1/2 tsp. baking soda

Mix sugar, eggs and crushed pineapple. Add to mix the flour salt and baking soda. Pour into greased 9 x 13 inch dish. Bake for 30 minutes at 350 degrees.

CAKE TOPPING:

1 stick butter

1 cup granulated sugar

3/4 cup evaporated milk

1 tsp. vanilla

1 cup flake coconut

1 cup chop nuts

Boil butter, sugar and milk for 10 minutes, then add vanilla, coconut and chopped nuts. Pour over hot baked cake.

CHICKEN SPAGHETTI (ROSE DAILEY)

4 cups cooked, chopped chicken
1 and 1/2 cups chicken broth
1/2 cup bell pepper, chopped
3 stalks celery, chopped
1 small onion, chopped
4 Tbsp. parsley
2 and 1/2 cups of spaghetti pieces (2-inches long)
1 small jar of pimentos
1 can Ro-Tel tomatoes
2 reg. sized cans of cream of mushroom soup
1 pound Velveeta cheese, chopped
1/2 tsp. salt
1/4 tsp. black pepper


Cook veggies and spaghetti pieces in chicken broth. Reserve 1/3 of the Velveeta cheese. Mix all remaining ingredients with the hot broth/veggie/noodle mixture making sure cheese fully melts. Pour into a buttered 9 x 13 dish. Cover with remaining 1/3 part of cheese. Bake in pre-heated oven at 350 degrees for 1 hour.

TACO CASSEROLE (ROSE DAILEY)

2 pounds hamburger
1 medium onion, coarsely chopped
at least 1 dozen corn tortillas
1/2 can diced green chiles
1 can chicken broth
1 can cream of mushroom soup
1 can olives, sliced or chopped
1/2 cup milk
8 or more ounces shredded cheddar cheese
1 medium can red chili sauce or hot enchilada sauce


Brown onions & hamburger, drain. Add all other ingredients, except tortillas & cheese. In 9 X 13 X 2 pan, layer tortillas, hamburger mixture & cheese. Repeat till all gone. Bake 20 minutes at 425 degrees, top with more cheddar. Bake 5-10 minutes more until cheddar is melted. Remove from oven. Let stand 10 minutes, covered with foil, before serving.

For more of Rose Dailey's recipes visit: http://www.ourchurch.com/member/c/cookbook

CHEESE DIP (SUE BARTON)

1 lb. cream cheese

1 lb. Colby shredded cheese

Lg. bell pepper - finely diced

Med. onion - finely diced

Mix all ingredients together with hands and sit overnight in refrigerator. 

FESTIVE CHRISTMAS PUNCH (KATHY ADMIRE)

2 pkg. watermelon Koolaid

2 cups sugar

2 lg. cans chilled pineapple juice

2 two-liter bottles of ginger ale

1 jar maraschino cherries with juice

Mix all together.

PADRE ISLAND SAND DOLLARS (JOAN ESCAMILLA)

2 sticks softened butter

1/2 cup powdered sugar

2 cups flour

1 tsp. vanilla

1/4 tsp. salt

Beat together the powdered sugar and softened butter until creamy. Gradually mix in flour. Stir in vanilla and salt. Mix well. Shape into little balls. With fingers, press one side into granulated sugar until about 1/4 inch thick. Cook sugar side up on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Don't let them brown.

CHEESECAKE (SHERRY PURVIS)

2 pkg. cream cheese

2 whole eggs

2 cans Eagle brand sweetened condensed milk

1 graham cracker crumb pie crust

Mix all together. Pour into pie crust and bake for 30 minutes at 350 degrees.


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