Crescent Spinach Pinwheels

• 1 10-ounce box frozen chopped spinach, thawed and drained well
• 1 8-ounce package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 2-ounce jar chopped pimiento, drained
• 1 small onion, finely minced
• 1/8 teaspoon ground nutmeg
• 1 can refrigerated crescent dinner rolls

Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
Mix until well blended.
Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
Spread with spinach mixture.
Roll up, starting on short side.
Freeze before slicing and baking.
Cut each roll into 8 slices.
Place cut side down on parchment-lined cookie sheet.
Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

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Velveeta Cheeseburger Dip

1 pound ground beef
1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
16 ounces Velveeta, cut into 1/2-inch cubes

Brown beef and drain excess fat.
Stir in Ro*Tel and Velveeta.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips.

Chili with Beans

• 2 pounds ground beef
• 1 large onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 chipotle peppers, seeded and chopped in adobo sauce
• 1 15-ounce can red kidney beans
• 2 12-ounce can Rotel tomatoes
• 1 8-ounce can tomatoes sauce
• 1 cup water or beef stock
• 2 tablespoon ketchup
• grated cheese
• thinly sliced green onions

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
Drain, and return beef mixture to Dutch oven.
Add chili powder, salt and pepper.
Cook 2 minutes, stirring to toast chili powder.
Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
Bring to a boil, reduce heat.
Cover and simmer one hour.
Add beans 10 minutes before serving.
Garnish with grated cheese and green onions.

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Peachy Banana Smoothie

• 2 bananas, frozen, peeled and chopped
• 1 cup fresh or canned peach slices
• 1 6-ounce carton nonfat vanilla yogurt
• 1 dash nutmeg

Place all ingredigients in blender.
Blend until smooth.

Hamburger Soup

A hearty soup recipe, that's a family favorite.

 

• 2 pounds ground beef
• 1 onion, peeled and diced
• 1/2 cup celery, sliced
• 1 6-ounce can tomato paste
• 2 cups beef stock
• 4 cups water, more to desired consistency
• 1 15-ounce can diced tomatoes
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can English peas, drained
• 1/2 head cabbage shredded
• 1 cup carrots, sliced
• 1 cup potatoes, peeled and cut into small cubes
• salt and pepper to taste
• 1/4 pound spaghetti pasta

 

Brown ground beef and onion in a large pot. Drain if needed.
Add celery and tomato paste.
Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
Add stock, water, tomatoes, corn, peas, cabbage and carrots.
Season with salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes.
Add potatoes cook 15 minutes.
Add spaghetti cook 10 minutes.
Add salt and pepper to taste.

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Peanut Butter Cookies

Classic peanut butter cookies are easy to make with ingredients you probably already have on hand.

 

 

 

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup peanut butter
• 1/2 cup shortening
• 1/2 firmly packed brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

Sift together flour, baking soda, baking powder and salt.
Cream together peanut butter, shortening and sugar.
Mix in egg and vanilla.
Add dry ingredients. Do not over-mix.
Roll dough into 1 inch balls.
Place on cookie sheet and flatten with fork tines dipped in water.
Leave tine marks on surface of cookies.
Bake in pre-heated 375 degrees oven 8 to 10 minutes.
Cool slightly before removing from pan.
Cool on rack.

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Praline Cake

• 1 box butter pecan cake mix
• 1 tub coconut pecan frosting
• 4 eggs                                                                                             
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup chopped pecans

Pre-heat oven to 350 degrees.
Grease and flour a 12-cup bundt pan.
Mix all ingredients together.
Beat on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour into prepared pan.
Bake in pre-heated oven 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan.

Tip:  Serve plain or top with a simply confectioners' sugar glaze.
http://mississippisupper.blogspot.com/2014/12/confectioners-sugar-glaze.html

                           
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