Tortilla Roll-ups
Friday, October 22, 2004 @ 11:48 AM Tortilla Roll-Ups

Ingredients:
8-Oz. pkg. softened cream cheese
2 tablespoons sour cream
1 can green chilies, drained & chopped
1 cup Cheddar cheese, grated
1 (4-oz.) can black olives, drained & chopped
1 pkg. large flour tortillas

Directions:
Mix first five ingredients into a mixing bowl, spread on tortillas. Roll up tortillas fairly tight and refrigerate. Cut in 3/4 inch strips, eliminating end pieces.

Variations:
Could use just cream cheese and chives. Also for a mexican flair it could be made with refried beans, onions, and cheddar cheese.

| Herb Roasted Potatoes
Monday, October 18, 2004 @ 5:06 PM Herb Roasted Potatoes

Ingredients:
12 new potatoes (cut into wedges) 2 lbs.
1/4 cup olive oil
2 cloves garlic (pressed)
1 tsp. salt
1 tsp. cumin (comino)
1/2 tsp. paprika
1/4 tsp. dried oregano
1/8 tsp. ground red pepper

Directions:
Toss together all ingredients in a large mixing bowl; spread mixture evenly into a lightly greased, foil lined 9x13 inch baking pan. Bake at 425*F for 30 minutes or until tender.

Variations:
For Mexican style potatoes omit the last 3 ingredients and use 1 tsp. of chili powder and 1/4 tsp. black pepper along with the garlic, cumin & salt. You could also substitute the fresh garlic and salt for 1 tsp. garlic salt.

| Fried Okra
Friday, October 15, 2004 @ 3:32 PM Fried Okra

Ingredients:
2 cups flour
1 & 1/2 cups water
12 oz. individually frozen okra
2-3 saltine cracker crumbs
vegetable oil

Directions:
Wisk flour and water. Place okra in a bowl, and put crumbs in a separate bowl. Pour half of the flour mixture over okra. Tossgently to evenly coat. Let stand for 10-15 seconds. Add remaining flour mixture and toss until evenly coated. Remove okra with a slotted spoon and add to crumbs. Toss gently to coat. Remove & place on tray or baking sheet. Place in freezer until ready to cook. In deep fryer, heat 3-4 inches of oil to 350* F. Place frozen okra in fry basket. Fry 5 minutes or until golden brown. Shake basket during cooking to prevent clumping. *Could also be made on the stovetop if you don't have a deep fryer.

| Pineapple yellow cake
Tuesday, October 12, 2004 @ 3:02 PM Pineapple yellow cake:

Ingredients:
1 yellow cake mix
15 oz. can crushed pineapple (don't drain)
4 eggs
1 cup oil

Directions:
Mix all ingredients together. Pour into pan(s). Cook 40 min. at 350*F. Let cool thoroughly before icing.

Whipped topping for Pineapple yellow cake:

Ingredients:
1 medium size Cool Whip.
1 can crushed pineapple (drained)
1 small box vanilla pudding

Directions:
Mix all ingredients together in a bowl, then ice cake. Make sure cake is thoroughly cooled or whip cream icing will melt. If not serving right away, keep cake in the refrigerator until ready to serve. Makes a 9x13 rectangular cake or 2 (8 -inch) rounds.

Variations:
This cake could be made into a torte-type layered cake. Just slice the cake layers in half horizontally. Then ice each new layer to give that torte look.

| Pumpkin Bread
Friday, October 08, 2004 @ 1:40 PM Pumpkin Bread

Ingredients:
1 & 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin pure'e
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice

*Optional Ingredients:
1/2 cup chopped nuts
1/2-3/4 cup of chocolate chips

Directions:
Preheat oven to 350*F. Sift together the flour, salt, sugar, & baking soda. Mix the pumpkin, oil, eggs, water & spices together, then combine with the dry ingredients, but don't mix too thoroughly. Stir in any optional ingredients here. Pour into a well buttered loaf pan. Bake 50-60 minutes until a toothpick comes out clean. Turn out of pan onto a cooling rack. Makes a 9x5x3 -inch loaf.

Variations:
You can also double the recipe and make into a bundt cake and then either drizzle a little powdered sugar glaze icing or sprinkle a little powdered sugar. You could also drizzle a little melted chocolate over the top of a bundt. This also makes a good breakfast muffin! My kids love it that way or with the chocolate chips mixed in! This bread is great to make up a bunch of loaves at once and then freeze the extra ones. You can then thaw out as needed. This also makes a great gift to wrap in colored plastic wrap or tissue paper and put in a gift basket!

| Broccoli Rice Casserole
Tuesday, October 05, 2004 @ 1:22 PM Broccoli Rice Casserole

Ingredients:

1 cup onions
1 pkg. Frozen chopped broccoli
1 cup celery
1 small can sliced mushrooms
1 stick butter
1 small can pet milk
3 cups minute rice
1 small jar cheese whiz
1 can of cream of (chicken or mushroom) soup

Directions:

In a saucepan, cook broccoli, onion, and celery in butter until tender. Then mix in cheese whiz, rice, soup & milk. Put in casserole dish. Cook approx. 20-30 minutes at 350* until hot.

| Betty Jo's Banana Cake
Friday, October 01, 2004 @ 3:23 PM Betty Jo's Banana Cake

Ingredients:

1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 cup sour milk or buttermilk
1 tsp. vanilla
1/2 tsp. salt
3-4 RIPE bananas - mashed

*Add-Ins:
*raisins
*chopped nuts (walnuts, pecans)

Directions:

Combine all dry ingredients (flour, baking powder, baking soda, & salt) together in a mixing bowl and set aside. In another mixing bowl, cream together sugar and shortening. Stir in eggs. Add remaining ingredients (sour milk, vanilla, bananas). Next combine wet mixture with dry ingredient mixture. *If using nuts or raisins add them here. Grease and flour cake pans. Bake in 375* for 25 minutes. Let cool then ice with butter frosting recipe.
Yield: 1 (9x13), 2 (8"rounds) or 1 bundt cake. *You can also cook in loaf pans for a quick bread and omit frosting.

Butter Frosting:

Ingredients:

4 Tbsp. butter - softened
1 cup confectioners' sugar (powdered sugar)
1 tsp. vanilla
2-3 tsp. milk

Directions:

In mixing bowl combine sugar & butter. Then stir in the vanilla and the milk until frosting is a creamy glaze texture. Not supposed to be thick but it isn't supposed to be watery either. You may need to adjust the amount of milk or powdered suger.

*Note:
This recipe is one handed down to me by my paternal grandmother: Betty Jo Higgins Folks who inspired me to bake by letting us bake with her during summer vacations as a young kid. This banana cake was one that was most requested by family and friends alike and she turned the recipe over to me to be the new banana cake maker for the family. I have named the recipe in her honor. She has Alzheimer's now and can no longer bake like she used to love to do! So I proudly share her recipe for others to enjoy!