Marks Nacho Dip

1/2 cup Salsa Con Queso dip
1/2 cup Cheeze Whiz

Microwave in microwave safe dish for 30 to 40 seconds and stir. Each microwave is different so it may require longer time in the microwave to reach a smooth consistency.

Serve with Nacho flavored chips or plain corn chips. Either way you will have a tasty gourmet snack for yourself or to share with a friend. Enjoy. :)

Cover and refrigerate any left over dip.

Cream cheese Rhubarb bars

CRUST:

1/2 c. butter

1 1/4 c. flour

1/2 tsp. salt

1/2 c. brown sugar

1/2 c. oatmeal

FILLING:

1 (8 oz.) cream cheese

3/4 c. sugar

1 egg

1/2 tsp. cinnamon

1 1/2 c. rhubarb, cut into small pieces

CRUST: Combine all ingredients and mix until crumbly. Pat half of mixture into ungreased 9 x 9 inch cake pan.

FILLING: Combine cream cheese, sugar, egg and cinnamon, beat until smooth. Add rhubarb and stir to blend. Pour over crust, top with remaining crust crumbs. Bake at 350 degrees 40 minutes. Cool and cut, store in refrigerator.

 Pina Colada Zucchini bread

 

Ingredients

• 4 cups all-purpose flour
• 3 cups sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1 teaspoon baking soda
• 4 eggs
• 1-1/2 cups canola oil
• 1 teaspoon each coconut, rum and vanilla extracts
• 3 cups shredded zucchini
• 1 20 oz. canned crushed pineapple, drained
• 1/2 cup chopped walnuts or chopped pecans

Directions

• Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.
• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
• Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. Yield: 3 loaves (12 slices each).

Nutrition Facts: 1 slice equals 225 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry oatmeal muffins

Blueberry Oatmeal muffins

Ingredients

    * 1 2/3 cups quick-cooking oats
    * 2/3 cup all-purpose flour
    * 1/2 cup whole wheat flour
    * 3/4 cup packed light brown sugar
    * 2 teaspoons ground cinnamon
    * 1 teaspoon baking powder
    * 1 teaspoon baking soda
    * 3/4 teaspoon salt
    * 1 1/2 cups fat-free buttermilk
    * 1/4 cup canola oil
    * 2 large eggs
    * 2 cups frozen blueberries
    * 2 tablespoons all-purpose flour
    * Cooking spray
    * 2 tablespoons granulated sugar

Preparation

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Chow mein noodle casserole

Brown 1 lb. of hamburger with one onion
Simmer with 1 cup of water and 1 cup celery for 15 to 20 min.

Mix 1 8 oz pkg chow mein noodles
        1 can cream of mushroom soup
        1 can cream chicken
        1 can water
          2 Tbls.  soy sauce 

         1 small can of mushrooms drained (optional)

Add hamburger mixture , save some noodles to sprinkle on top
        bake about 1 hr. at 350




**many times I make just half the recipe. I use just one can of soup, which ever I have on hand at the time. It bakes in about half the time too.

Red Lobster Stuffed Mushrooms

This is from Top Secret Restaurant Recipes by Todd Wilbur

My family loves the Red Lobster mushrooms, and these are so close that you will think you are at the restaurant.

1/2 cup Water
3 Tbsp butter (or more if you like)
1 Tbsp Minced celery
1 Tbsp Minced onion
1 Tbsp finely chopped red chili pepper
1 Tbsp finely chopped green chili pepper
1/4 Tbsp dried parsley
1/2 tsp salt
Dash pepper
1/2 tablespoon sugar
3/4 cup cornbread crumbs (Pepperidge Farm cornbread stuffing mix is good)
1 cup Lobster meat (or 1/2 cup lobster and 1/2 cup crab)
1 egg, beaten
20-24 mushrooms with stems removed
1/4-1/2 lbs Monterey Jack cheese (I use more)
Paprika

Preheat oven to 375 degrees F. Boil the water and 2 Tbsp butter in med saucepan. Add celery, onion, peppers, parsley, salt, pepper, and sugar. Simmer for 5 mins. Add the bread crumbs and remove from heat. Mix the lobster/meat mixture with the beaten egg. Add to the breadcrumb mixture, cover and let stand 5 mins. Fill the mushroom caps w/2-3 tsp of the stuffing mixture, brush w/melted butter and top with the monterey jack cheese. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese.

**The stuffing does freeze well for later use.

Rhubarb cake

Rhubarb cake

    * 1/2 cup butter, softened
    * 1 1/2 cups brown sugar, firmly packed
    * 1 egg
    * 1 teaspoon vanilla extract
    * 2 cups flour
    * pinch of salt
    * 1 teaspoon baking soda
      * 1 cup sour milk
    * 3 cups coarsely chopped fresh rhubarb

    topping

  * 1/2 cup granulated sugar
    * 1/2 teaspoon ground cinnamon

Preparation:
In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.

In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.

In a small bowl blend together t, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.