Lipton Noodle & Rice

2 pkg (one box) Lipton's Dry Noodle Soup
1 C. Rice
5-6 C. Boiling Water
1/2 C. Slivered Almonds

Combine all ingredients in a greased 2 qt. casserole.  Bake uncovered in a 350 degree oven for 1 hour, stirring occasionally.

This is so yummy!

Green Chili with Pork

1 medium white onion, quartered

2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds

2 garlic cloves, peeled and smashed

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

1/4 cup vegetable oil

1 lb ground pork

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained

1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata

Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

Makes 4 servings

http://www.epicurious.com/

Note:  You may substituted canned green (mild) chilies and add only a tablespoon of jalapeno; I also added a 1/4 cup of tomatillo salsa for a little variety. Also substituted cubed pork for meat.

Scalloped Corn Souffle

1 stick butter
1 can corn & liquid
1 can cream style corn
3 eggs, beaten
1 Jiffy corn muffin mix
1 c. sour cream
1 c. grated cheese, Cheddar
1 sm. onion, chopped

Saute butter and onion until transparent. Add corn (don't drain). Add beaten eggs and muffin mix. Mix in sour cream. Spoon into greased 2 quart casserole dish. Sprinkle cheese on top. Bake 1 hour at 325 degrees.

Mexican Wedding Cookies

1 cup (2 sticks) butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving


Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.

Preheat the oven to 325 degrees F.

Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.

Bake the cookies until golden brown on the bottom and just pale golden on top, about
18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

Makes about 4 dozen.

Easy Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  (1 lb. 2 oz.) Oreo Cookies, finely crushed (about 4-1/4 cups), divided

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls.  Put balls in the freezer or frig for about 30 minutes and take out a few at a time to dip.  Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Makes ~ 4 doz. or 48 servings, 1 truffle each

 

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

How to Make Cookie Crumbs:  Crushing Oreo Cookies is a cinch with a rolling pin and a Ziploc.

How to Melt Chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec. 

How to Easily Dip Truffles:  To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

Recipe found at http://www.kraftrecipes.com/.  Read reviews to get more ideas and options.

Pretzel Rollos

This is a great activity to do with young ones.  They can unwrap all the Rollo candies!

1 Place pretzel pieces* on a baking sheet.

2 Top with one Rollo candy.

3 Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.

4 Remove from oven and place a pecan half on top.

5 Let cool and harden.

*Snyders Pretzel Snaps, square-shaped work best.

Toffee Heath Bars - microwave

1 C. Chopped Nuts (walnuts, pecans or almonds)
1 C. Brown Sugar (packed)
1/3 C. Butter (5 1/3 Tbs)
3 Tbs. Water
1/2 C Semi-sweet Chocolate Chips*

Sprinkle nuts over bottom of buttered 8" square dish.

In 1 1/2-qt. microwave proof bowl place brown sugar, butter and water.  Microwave on High 5 minutes, stirring after 2 minutes, until thick.  Stir well; quickly spread over chopped nuts.

Sprinkle chocolate chips over toffee.  Cover dish so heat melts chocolate.  Let stand 5 minues.  Spread chocolate evenly over top.  Refrigerate to set.  Turn out of dish and break into pieces to serve.

Makes about 1 lb.
*May substitute milk chocolate or white chocolate chips.  Guittard also makes wonderful cappuccino chips.