RECIPES

KIVY LISTENER RECIPES

IF YOU HAVE A RECIPE YOU'D LIKE FEATURED ON OUR WEBSITE, EMAIL IT TO TRAFFIC@KIVY.COM. 

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.

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 Velvetta 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

IF YOU HAVE A RECIPE YOU WOULD LIKE TO SHARE, EMAIL IT TO TRAFFIC@KIVY.COM AND WE WILL POST IT ON KIVY.COM.