5 cups skim milk
1 small pack vanilla sugar-free pudding mix
1 teaspoon rum extract
1/2 teaspoon ground nutmeg
Blend in a blender then chill for a few hours. Then enjoy, Yum yum yum!
Wednesday, December 30, 2009
Saturday, December 5, 2009
Ginger snaps & Pumpkin dip
Ginger Snaps:
Preheat oven 350 degrees
2cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Sift together in a bowl. Set aside.
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
mix butter til creamy gradually beat in sugar, egg and molasses. Sift 1/3 of the flour mixture into butter mixture at a time.
I used a cookie scoop, halved the dough from that and rolled it in sugar (with a little cinnamon)
Place 1" apart on an ungreased cookie sheet and cook for about 7 min. til tops are rounded and slightly cracked. Cool and dip (and by dip I mean SCOOP) in pumpkin dip....SOOOOOOOOOO YUMMY!
Pumpkin dip:
8oz cream cheese softened
2 cups powdered sugar
15oz canned pumpkin
1 Tablespoon pumpkin spice
1/2 teaspoon ginger
Blend together cream cheese and powdered sugar til smooth. Add remaining ingredients chill 30 min or til ready to serve.
Preheat oven 350 degrees
2cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Sift together in a bowl. Set aside.
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
mix butter til creamy gradually beat in sugar, egg and molasses. Sift 1/3 of the flour mixture into butter mixture at a time.
I used a cookie scoop, halved the dough from that and rolled it in sugar (with a little cinnamon)
Place 1" apart on an ungreased cookie sheet and cook for about 7 min. til tops are rounded and slightly cracked. Cool and dip (and by dip I mean SCOOP) in pumpkin dip....SOOOOOOOOOO YUMMY!
Pumpkin dip:
8oz cream cheese softened
2 cups powdered sugar
15oz canned pumpkin
1 Tablespoon pumpkin spice
1/2 teaspoon ginger
Blend together cream cheese and powdered sugar til smooth. Add remaining ingredients chill 30 min or til ready to serve.
yummy chicken tamale casserole
I made this the other night and it took me 25 min to make!!! Starting with frozen meat!
1 Cup shredded cheddar cheese
1/3 cup milk
2 eggs
1 teaspoon cumin
1/8 ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box of corn muffin mix
1 (4 ounce) can green chilies
1 (10 ounce) can of greed enchilada sauce*
2 cups shredded cooked chicken
Sour cream (optional)
Preheat oven 400 degrees.
Combine 1/4 cup cheese, and next 7 ingredient's (through the green chilies) in a large bowl, stirring til moist. Pour mixture in a 9x13 greased pan Bake for 15 min
(While that was cooking I boiled and shredded 2 large chicken breasts.)
Pierce bread mixture when baked, pour enchilada sauce over, top with chicken and cheese cook 15 more min or til cheese is melted (mine was done in 10 min)
Top with sour cream Serves 8
*the original recipe used red enchilada sauce but I thought the green would be better and I LOVED it :)
1 Cup shredded cheddar cheese
1/3 cup milk
2 eggs
1 teaspoon cumin
1/8 ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box of corn muffin mix
1 (4 ounce) can green chilies
1 (10 ounce) can of greed enchilada sauce*
2 cups shredded cooked chicken
Sour cream (optional)
Preheat oven 400 degrees.
Combine 1/4 cup cheese, and next 7 ingredient's (through the green chilies) in a large bowl, stirring til moist. Pour mixture in a 9x13 greased pan Bake for 15 min
(While that was cooking I boiled and shredded 2 large chicken breasts.)
Pierce bread mixture when baked, pour enchilada sauce over, top with chicken and cheese cook 15 more min or til cheese is melted (mine was done in 10 min)
Top with sour cream Serves 8
*the original recipe used red enchilada sauce but I thought the green would be better and I LOVED it :)
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