This recipe is my oldest son, Jet Paul's favorite Christmas treat that I make! He will be asking for these no matter what - EVERY CHRISTMAS! So....I hope ya'll enjoy these as much as he does. They are so pretty and they're really pretty easy to make - but most of all, they are wonderful! These require a glass of ice cold milk!

SCANDINAVIAN ALMOND BARS

From the files of Saundra Carriker

1/2 cup butter

1 cup sugar

1 egg

1/2 tsp almond extract

1 3/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup sliced almonds

2 T milk

1 cup powdered sugar

1/4 tsp almond extract

1/4 cup milk

Preheat oven to 325 degrees.

In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.

Divide dough into 4 pieces and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet about 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

Bake in a preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.

Almond icing: in a small bowl, mix powdered sugar, almond extract and milk till smooth then drizzle over the cookies.

Happy Holidays!

Saundra

SWEET POTATO BALLS

This is a little different twist to your usual Sweet Potatoes that are served every holiday. Try this and let me know what you think! These are delicious when you serve with turkey or ham and all the other holiday trimmings!

SWEET POTATO BALLS

From the Files of Saundra Carriker

4 large sweet potatoes

2/3 cup packed brown sugar

2 T orange juice

1 tsp orange zest

1/2 tsp freshly grated nutmeg

2 cups shredded coconut

1/2 cup granulated sugar

1 tsp cinnamon

8 large marshmallows

Bake the potatoes until tender, then peel and mash them - I always bake the potatoes the day before I want to use them. Stir in the sugar, orange juice, zest, and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut mixture. Bake at 350 degrees for 15 to 20 minutes. Be sure to watch these the last few minutes in the oven. The marshmallows will expand and could possibly cause the potato balls to burst open.

Happy Holidays!

Saundra

PARTY OYSTER CRACKERS

Store this recipe in air-tight containers - these are great by themselves or with your favorite soup.

PARTY OYSTER CRACKERS

20 oz oyster crackers

1 pkg Hidden Valley Ranch dressing mix

1 1/4 cup vegetable oil

1 tsp dried dill weed

1/2 tsp garlic salt

Mix oil and ranch dressing mix. Add dill weed and salt. Pour over crackers and mix well. Put in shallow pan and bake at 250 degrees for 1 hour. Stir every 15 minutes. Drain and cool on paper towels.

Happy Holidays!

Saundra Carriker

Black Eyed Pea Dip

Great to serve with assorted chips and crackers.

BLACK EYED PEA DIP

From the Files of Saundra Carriker

4 cups canned black eyed peas

4 jalapeno peppers

1 T pepper sauce

4 oz can green chilies

dash garlic powder

10 oz sharp cheddar cheese, grated

1 stick margarine

Mix peas, peppers, pepper sauce, chilies and garlic powder in large sauce pan. Add cheese and margarine and heat over medium heat, stirring constantly, until bubbly.

Happy Holidays!

Saundra

QUICK FRUIT SALAD

My apologies for not posting more already - It is very busy in my world, trying to work, get ready for the holiday and trying to get all of the presents wrapped! But this is a quick fruit salad and is delicious! Enjoy.

Quick Fruit Salad

From the Files of Saundra Carriker

1 can cherry pie filling

1 can Eagle Brand condensed milk

1 can (8 oz) crushed pineapple, drained

1 carton (8 oz) Cool Whip

2 T lemon juice

Combine all ingredients and chill. Yum-Yum!

Happy Holidays!

Saundra

7-LAYER DIP

This recipe is a good standard to keep around for WHENEVER.....it's great for any party, any weekend, and especially during Bowl games when it's cold outside and there's a good game on TV.

7-LAYER DIP

1 can (16 oz) refried beans

1 T taco seasoning mix

1 cup Sour Cream

1 cup salsa

1 cup shredded lettuce

1 cup Mexican Style shredded cheese

1/2 cup chopped green onions

2 T sliced pitted ripe olives

Mix beans & taco seasoning mix. Spread onto bottom of 9-inch pie plate

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.

Happy Holidays!!!

Saundra

RUM GLAZED SHORTBREADS

These cookies have just enough rum in them to be a favorite holiday cookie!

RUM GLAZED SHORTBREADS

1 3/4 cups all-purpose flour

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

Heat oven to 350 degrees. Combine all ingredients in large bowl and beat at low speed, scraping bowl often, until well mixed.

Shape the dough into 1/2 inch balls. Place 1 inch apart onto ungreased cookie sheet; flatten balls with bottom of glass. Bake for 13 to 16 minutes, or until lightly browned. Cool completely.

GLAZE

1 cup powdered sugar

1 T butter, softened

1/2 tsp rum extract

1 to 2 T hot water

1/2 cup chopped pecans

Stir together powdered sugar, butter, rum extract and enough hot water for desired glazing consistency in small bowl. Spread onto cookies; sprinkle with chopped pecans.

Happy Holidays!!

Saundra

FLAVORED BUTTERS

These are quite simple to make and great to put into a decorative jar to give family and friends. Enjoy!

FLAVORED BUTTERS

ALMOND-PEACH BUTTER

1/2 cup butter, softened

1/3 cup peach preserves

1/2 tsp almond extract

1/2 tsp confectioners sugar

HONEY-ORANGE BUTTER

1/2 cup butter, softened

1/4 cup honey

2 Tablespoons orange marmalade

CINNAMON-MAPLE BUTTER

1/2 cup butter, softened

2 Tablespoons maple syrup

1/2 tsp ground cinnamon

STRAWBERRY BUTTER

1/2 cup butter, softened

1/3 cup strawberry preserves

1/2 tsp lemon juice

1/2 tsp confectioners sugar

For each flavor of butter, whip butter with electric mixer in a small bowl until smooth and fluffy; gradually add remaining ingredients. Store in an airtight container in refrigerator. Yield: four flavored butters about 3/4 to 1 cup each. Fits nicely into 4 oz jar.

Happy Holidays!

Saundra

PEANUT BUTTER FUDGE

I'm going to try and catch up on postings since I promised a recipe a day throughout the holidays. I went out of town last Friday so I got behind a little. I'm posting the easiest Fudge recipe that I've ever made. It's for Peanut Butter Fudge - I don't remember whose recipe it was, I just remember that one of the boys who lived with us when we were houseparents at Hendrick Home brought this home. He'd eaten it at a girlfriend's house and asked her mom to write it down for him. I've had it ever since - it is delicious and easy to make! That young man, Berry Huffman, brought this recipe to me when he was around 14 years old. He's now 34 and has been blessed with a beautiful wife and 3 beautiful children - the best thing is that he turned out to be a great person and we still love him to this day. So....thanks, Berry, for the recipe, but thanks most of all for allowing us to be a part of your life! There is never a time that I make this recipe, that I don't think of Berry.

Peanut Butter Fudge

From the Files of Saundra Carriker

1 cup sugar

1 cup brown sugar, packed

1/2 cup milk

1 1/2 cups peanut butter (12 oz jar)

Mix sugars and milk; Heat just to rolling boil. Remove from heat and stir in peanut butter. Pour into buttered 8" or 9" pan.

Happy Holidays!

Saundra

Margaret Turnerhill's Pound Cake

I call this Margaret Turnerhill's Pound Cake because she shared this recipe with me probably 25 years ago. She was an employee at Hendrick Home for Children for many years and part of that time I was lucky enough to become a friend of Margaret's. She was always full of wisdom and great advice. I miss her so much and would love to sit down and have another conversation with her. I believe she got this recipe from someone who grew up at the Home, but I don't know who. However, it is a delicious recipe. Enjoy!

Margaret Turnerhill's Pound Cake

From the files of Saundra Carriker

3 sticks butter

3 cups sugar

3 cups cake flour

8 oz cream cheese

1 Tablespoon almond extract

6 eggs

Cream butter and cream cheese with sugar. Add eggs and flour alternately. Add almond extract and mix well.

Pour into greased and floured pan. Bake 1 hour in moderate oven. (I always do 350 degrees)

Happy Holidays!

Saundra

Rum Cake

I've made this rum cake for years - and let me tell ya!! It's pretty good - you will want to share this with friends during the holidays:

Rum Cake

Saundra Carriker

1 cup chopped pecans or walnuts

1 - 18 1/2 oz yellow cake mix

1 - 3 3/4 oz Jelllo vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup dark rum

Grease & flour a bundt pan, then sprinkle nuts in bottom; mix the next 6 ingredients, pour over the nuts and Bake at 325 for 1 hour.

Glaze:

1/4 pound of butter

1/4 cup water

1 cup sugar

1/2 cup rum

Melt butter, stir in water, sugar and boil 5 minutes - add rum and pour carefully over cake so that it soaks it all up.

Happy Holidays!

Saundra

PLUM CAKE

Another great recipe from our Senior Marketing Specialist, Michele Hall. I've made this many times since Michele shared it with me - it's especially good during the holidays! Thanks, Michele!

Plum Cake

Michele Hall, Abilene, Texas

Mix #1 - Mix these together first:

2 cups sugar

3/4 cup oil

3 eggs

2 small jars Plum baby food

2 tsp vanilla

Mix # 2 - Now, mix these:

2 cups flour

1/2 tsp salt

1/2 tsp soda

1 tsp cinnamon

1 tsp cloves

1 tsp red cake coloring

Now, Mix #1 & #2 together.

Pour into a greased and floured bundt pan, Bake @ 350 degrees for approximately 1 hour.

Glaze:

1 cup powdered sugar

Juice of 1 lemon

Mix together and pour over hot or warm cake

Happy Holidays!

Saundra

Martha Washington Candy

This recipe has been around for a very long time - I remember my mom making it for us when I was a child. You can never go wrong with this candy for the holidays.

Martha Washington Candy

From the Files of Saundra Carriker

2 boxes powdered sugar

1 stick butter, melted

1 can Eagle Brand Milk

1 lb coconut

1 lb pecans

1/2 tsp vanilla

1 pkg semi sweet chocolate chips

1 block paraffin

white melting chocolate (about 1/2 a package)

Mix the powdered sugar, butter, Eagle Brand Milk, coconut, pecans, vanilla. You may have to get your hands into the mixture and mix it real good - it will be thick.

Once mixed real good, coat your hands in butter and roll into 1" balls (some people prefer to make them larger). Set them onto wax paper. Once you've rolled all of the mixture, melt the semi sweet chocolate chips and the paraffin together.

Using either toothpicks or a dipping utensil, dip each of the balls into the chocolate mixture to coat. Once you've dipped all of the balls into chocolate, melt the white chocolate and drizzle over the candies.

These freeze well if you want to make a couple of weeks before you're going to serve them. These also make great gifts in a pretty Holiday tin.

Happy Holidays!

Saundra

Soft Peanut Patties

Pat and I were married October 19, 1974 in Elmdale Baptist Church. Pat is from Trent originally and his family had a little piece of land in Trent and that's where Pat and I lived for the first 4 years of our marriage. It was a very small house, but I remember the very first Christmas - I had candy and goodies all over the place!!! This recipe is one of the very first things that I made. I got the recipe from my mom, Louise Lambert - she used to make these for us and they were so good!!! I hope you enjoy these as much as we always have.

Soft Peanut Patties

from the files of Louise Lambert, Tuscola, Texas

2 cups raw peanuts

3 cups sugar

2/3 cup White Karo

1 cup canned milk

1 tsp. vanilla

2 T Butter

Mix all together, cook until soft ball forms in cold water. Add red food coloring, enough to make it pink (Probably 3 or 4 drops). Beat until thick. You will have to spoon these up quick once they turn dull and get thick. Drop desired size on wax paper.

SWEET POTATO CASSEROLE

OOOOPS, YA'LL!!!! I got so caught up in cooking yesterday that I did not post a recipe for you. SO.....here's the recipe for the best sweet potato casserole - my sister Donna has shared it with me. I really think it was one of the tastiest dishes I served yesterday!!! Make it soon and let me know if you enjoy it as much as my guests did!!!

SWEET POTATO CASSEROLE

From the Files of Donna Haile, Abilene, Texas

2 lg cans (29 oz) Yams

1 cup sugar

1/2 cup melted butter

2 eggs, beaten

1 Tablespoon vanilla

1/2 tsp cinnamon

1/2 tsp sale

Drain potatoes, mash, mix the next 6 ingredients and pour into 9x13 pan, then add topping:

Topping:

1 cup brown sugar

1/3 cup melted butter

1/3 cup flour

1 cup pecans

Mix, sprinkle on top:

Bake @ 350 degrees for 35 minutes; cover with miniature marshmallows, heat until brown.

Happy Cooking!

Saundra

SWEDISH CHRISTMAS COOKIES

This recipe is from Jeanenne Nichols. Mrs. Nichols was a Kindergarten teacher at Bowie Elementary when my son, Jet Paul Carriker, was in elementary. However, Jet was not in her class - he was in Ms. Martin's class. BUT.....it didn't matter whose class you were in when it came to Mrs. Nichols - she treated everyone with the same love and care and was so generous to share this recipe with all of the moms. I'm entering it into this blog just as she wrote it 25 years ago when Jet brought it home - in her words:

Swedish Christmas Cookies

Jeanenne Nichols

350 degrees

12-15 minutes

1 pound butter

1 pound granulated sugar......cream together

5 eggs beaten well

2 pounds of All Purpose Flour (8 cups)

1 teaspoon baking powder

Roll out dough with rolling pin. Cut with cookie cutters.

In 1949 I entered Public School Kindergarten in Kansas City, Kansas (now called Shawnee Mission, Ks.) I went to Roseland Elementary and this is the recipe from their cafeteria. I made these same cookies.....oooops how many many years ago?.....when I was in Kindergarten.

Enjoy!!!!

Thanks Mrs. Nichols. I've made these many times since you sent this recipe home with Jet - they're wonderful!!

Happy Cooking and Happy Holidays!

Saundra Carriker

PEANUT BRITTLE

The following recipe goes back to when I was in middle school, and believe me.....that was a long time ago! I would go over and spend a lot of time in Merkel with my great friend, Jan Beasley. Her grandad lived next door to her and was making Peanut Brittle one day - He would cook this brittle and have a table sitting out in the garage where he would pour the brittle onto cookie sheets - his philosophy was that it cooled quicker out in the garage - and then, of course, we had to "test" it for him. It was always wonderful. This is the best recipe for Peanut Brittle - you won't want another one after you try this one. Jan, thanks so much for sharing this recipe with me years ago - such great memories!

PEANUT BRITTLE

From the Files of Saundra Carriker

Originally obtained from "Daddy Mac", Merkel, Texas

(Grandad to my best childhood friend, Jan Beasley Barnhart)

3 cups white sugar

1 cup Karo

1/2 cup water

3 cups raw peanuts

3 tsp butter

1 tsp salt

2 tsp soda

Boil sugar, Karo & water good, then add peanuts and stir continuously, cook till brownish gold or 300 degrees, or hard crack.

Take from fire. Add butter, salt, soda, pour onto buttered cookie sheet (you may have to use a couple sheets). Break after cooling.

Happy Thanksgiving!

Saundra

MORE RECIPES FROM EMPLOYEE LUNCHEON

Below you will find more recipes from our Employee Luncheon last week - these are all delicious recipes - hope you try them!!!

Cherry Blueberry Bars

Submitted by Tom Vodak, eMedia Manager

Prep time 15 min Cook Time 25 min Ready in 40 min

Ingredients1 box Betty Crocker Wild Blueberry Muffin Mix

1 can Cherry Pie Filling

½ cup plain (or flavored) yogurt

(Canola Oil – Water - Eggs as per muffin mix box instructions)

Preparation
1. Place Blueberry Muffin Mix in mixer bowl and add yogurt plus eggs, water and canola oil as per box instructions.
2. DO NOT OVERMIX.
3. Fold in blueberries from the muffin mix box.
4. Spread batter into prepared 11x7 cake pan.
5. Spoon cherry pie filling over batter in diagonal stripes.
6. Place pan in oven, bake at 400 degrees for 20-25 minutes or until done.

Nutritional Info:

1 serving

189 Calories

3 grams Protein

34 Carbohydrates

5 grams Fat

1.1 grams Saturated Fat

15 mg Cholesterol

0.4 Fiber

"Sandy Pudding"

Submitted by Jake Templeton

KTAB Morning Technical Director

My dessert is called "Sandy Pudding". It's super simple and quick to make which makes it perfect for a last minute potluck item. The amounts of the ingredients can be played with to fit your specific taste. It also works with brownies for the Pecan Sandies and chocolate pudding instead of cheesecake pudding, the process is the same when you make them.

Requirements:
9x9 Baking Dish
2 cups milk
2 boxes of instant Cheesecake Pudding
1 pack of Pecan Sandies
1 tub of whipped topping

1)In a 9x9 baking dish crush up Pecan Sandies cookies until the crumbs and bits cover the bottom enough for your liking. Don't crush them up too fine, you'll want to leave some texture from the cookies.

2)Make 2 boxes of instant cheesecake pudding in a separate container following the quick set instructions. Allow this to set up for 5 min. before dumping it out of its container and onto the cookie bits in the 9x9. Spread evenly while trying not to mix the cookies into it.

3)Evenly spread your tub of whipped topping on top and garnish the top with a sprinkling of cookie crumbs for look.

4)Allow to set overnight for best results or eat immediately if you lack the time or patience.

Cherry Pie
Submitted by Dana Bailey

This recipe is so easy...I almost hate to post! BUT it is delicious!!!!

Pillsbury Pie crusts.......(50 cent coupon from Big Country Homepage)

1 - 2 cans of cherry pie filling...depending on how cherry you want it.

Place 1 pie crusts in pie plate

Pour cherry filling into pie crust.

Add 2nd pie crust on top.

Pinch top crust over bottom crust. Flute edges.

Bake 425 for 35 minutes. I check after 15 minutes to make sure edges are not cooking too fast. If they turn brown quicker.....I take strips of foil and place over edges...then finish baking.

Total cost for this delicious pie......$3.00

Amazing!!!


Dana Bailey
Regional Sales Assistant
KTAB KRBC TV

The next two recipes were submitted by Bruce Campbell - Bruce has been in the media business for many years, and from the looks of it, he has also spent a fair amount of time in the kitchen! These were wonderful! Enjoy.

BUTTERMILK PIE

Submitted by Bruce Campbell

KTAB-TV, KRBC-TV, BCHP - Marketing Specialist

½ c butter 1 1/3 c buttermilk
3c sugar 1 tsp lemon extract
6 eggs, beaten 2 ½ Tbsp flour
2 unbaked pie shells

Mix & pour into shells; bake at 400 for 45 minutes

MILLION DOLLAR APPLE PIE

Submitted by Bruce Campbell

KTAB-TV, KRBC-TV, BCHP - Marketing Specialist


2 c flour ½ tsp nutmeg
¾ c shortening ¼ tsp salt
1 tsp salt 1 c dark brown sugar
5 – 7 Winesap apples ½ tsp vanilla
1/3 c flour 1 Tbsp lemon juice
½ c sugar ¼ - ½ c butter
1 ½ - 2 ½ tsp
cinnamon

Combine in bowl the first 3 ingredients. Cut with kitchen knives until blended into fine crumble particles. Add 4 – 6 tablespoons water while tossing flour mixture with fork; stop. Divide dough and push with hands into pie crust.

Slice and pare apples in pan. Combine next 5 ingredients & pour over apples. Add brown sugar, vanilla & lemon juice & dot top with butter. Cover with top crust; pierce top. Put foil on rim of crust until last 10 minutes of baking. Bake at 425 degrees for 35 – 40 minutes.

Chocolate Dr. Pepper Cake

Can't wait to try this one, ya'll!!! Maxanne Little, one of our Local Account Executives is a great mom and cook as well. We have so many talented people at our stations and Maxanne is right up there at the top. Thanks for sharing, Maxanne.

CHOCOLATE DR. PEPPER CAKE

Maxanne Little

2 c flour
2 c sugar
1 c butter
3 T cocoa
1 c Dr. Pepper
1/2 c buttermilk
2 eggs, beaten
1 t baking soda
1 1/2 c miniature marshmallows
1/2 c toffee bits
1 t vanilla

Stir together flour and sugar. Heat butter, cocoa and Dr. Pepper to boiling point; pour over sugar mixture.
Combine remaining ingredients; add to sugar mixture; mix well. Batter will be thin.
Pour into greased and floured 9X13 pan; bake 30 minutes at 350 degrees.

Frosting

1 c butter
3 T cocoa
6 T Dr. Pepper
16 oz powered sugar, sifted
1 t vanilla

Combine butter, cocoa and Dr. Pepper; heat to boiling; pour over sugar.
Blend until smooth; add vanilla. Pour over cake while hot. Cool completely.

Neiman-Marcus Bars

This is easy AND delicious! That's what we love, right? I've made this for Sunday lunches, for football players, for Christmas and every other holiday! Sometimes you just CRAVE them - you will love this recipe if you don't have it already.

NEIMAN-MARCUS BARS

From the Files of Saundra Carriker

1 yellow cake mix

1 stick butter, melted

1 egg

1 lb. box powdered sugar

2 eggs

8 oz cream cheese

1 c coconut

1 c pecans

Mix together cake mix, butter and 1 egg. Pat in a 9x13 inch pan. Cream eggs, powdered sugar, and cream cheese together. Mix in coconut and pecans. Pour over cake mixture and bake at 350 degrees for 45 minutes. When completely cool, cut into 24-30 small bars and serve. Yum-Yum!!!

Happy Cooking!

Saundra Carriker

Cindi's Banana Pudding

Marian brings this Banana Pudding to just about every luncheon that we have at the stations - and WE LOVE IT!!!! Marian is our Traffic Manager and keeps all of us in line!! Thanks, Marian, for always bringing the banana pudding......and thanks! for putting up with us!

CINDI'S BANANA PUDDING

Submitted by Marian Zett

Instant Vanilla Pudding (5.1 oz)

2 cups milk

Cool Whip (1 pound)

5 large bananas

Nilla wafers (12 oz box)

Directions:

Mix pudding & milk with blender for 2 minutes. Slowly add cool whip until blended. Layer with bananas and nilla wafers. Refrigerate until served.

Feeds 12 or so.

Happy Cooking!

Saundra

GRANDMA KATIE'S ANDES MINT COOKIES

Laura Kellerman is our eMedia Content Manager at bigcountryhomepage.com and is quite talented in the kitchen as well! She says that these cookies are always a hit at Christmas and some of her friends request them for their birthdays. Thanks, Laura.

GRANDMA KATIE'S ANDES MINT COOKIES

Submitted from the files of Laura Kellerman

3/4 c butter

1 1/2 c brown sugar (I've also used white sugar)

2 T water

12 oz bag chocolate chips

2 eggs

2 3/4 c flour

1/2 tsp salt

1 1/4 tsp soda

2 boxes Andes mints

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Cool for about 10 minutes and add two eggs. Combine dry ingredients, then mix all together and chill dough for about an hour. Roll into 1" balls and place on greased cookie sheet.

Bake at 350 degrees for 10-12 minutes. Don't overbake!! Remove from oven and place an Andes mint on top of each cookie. Once it gets melty, swirl with a butter knife.

These freeze well!

Happy Cooking!

Saundra

Haystacks

Haystacks

from the Recipe Files of

Saundra Carriker

*This is a great treat that's easy to make and great to put in a tin for a gift - or put it on a tray with other goodies - either way, you can't go wrong....and best of all, it's easy!

2 cups semisweet chocolate chips

2 cups butterscotch chips

1 12-ounce can of cocktail peanuts

5 ounces chow main noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Store covered in the refrigerator. Should make about 24.

Happy Cooking! Happy Holidays!

Saundra

Holiday Recipes

Nothing is more exciting than the Holidays and the smells of something fresh baking when you walk through the door at home. So, this year I am going to post a Holiday Recipe every day beginning tomorrow until December 23. This is your opportunity to hopefully come across a new recipe that you may possibly use every year - and you found it right here on bigcountryhomepage.com!

Every day from November 19 until December 23 I will post a favorite holiday recipe that either I have cooked or baked, or a favorite recipe from a co-worker, friend, or relative. They will all be favorites and promise to help you create a memory or new tradition in your home.

So.....log on every day and check us out - you'll be glad you did!

Happy Cooking!

Saundra

Mexican Stuffed Shells

I have to tell you that this is a recipe that I came across in a doctors office when I was pregnant with my first son - and he is almost 30!! Can you believe it? It is so easy to make and great on a chilly Fall night. Hope you like it.

MEXICAN STUFFED SHELLS

12 pasta stuffing shells, cooked and drained

1 pound ground beef

1 jar (12 oz.) medium or mild picante sauce

1/2 cup water

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies, drained

1 cup (4 oz.) shredded Monterey Jack Cheese

1 can (2.8 oz.) Durkee French Fried Onions

Brown ground beef; drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can French Fried onions; mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8x12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

Takes about 15 minutes to prepare this dish and it serves 6.

Happy Cooking!

Saundra

French Butter Cookies

FRENCH BUTTER COOKIES

submitted by Wanda Cawthorn, Mineola, Texas

I was recently talking with my cousin, Wanda, from a small town in East Texas and I shared with her that I had a blog on bigcountryhomepage.com. While we were talking, she went into the site and immediately said that I needed her recipe for French Butter Cookies! So, folks, here it is! And I don't mind saying that it is simply delicious - but I'm sure that I don't make them quite as good as Wanda does! She's just one of those ladies that can do anything - she's a former high school and college basketball standout, a retired teacher, and can do ANYTHING from refinishing furniture, to needlework and she's quite a hand in the kitchen. Thank you, Cousin Wanda for sharing this with us - ya'll be sure to try this one - it will be one of those that you make for your children or grandchildren regularly.

1/2 cup margarine

1/2 cup crisco

1 1/2 cups sifted powdered sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

2 cups sifted flour

1 teaspoon soda

1 teaspoon cream of tartar

Cream the margarine and crisco; add salt and powdered sugar slowly. Add the egg and vanilla and beat till blended good. Mix the flour, soda and cream of tartar together in a separate bowl. Then, add that to the creamed mixture. Chill. Once it's chilled pretty good, roll it into little balls and pat flat on an ungreased cookie sheet and bake @ 350 degrees for about 14 minutes.

Enjoy! (Be sure you serve yourself a couple of these with a big glass of milk!)

"GOULASH"

GOULASH

Saundra Carriker

1 lb lean hamburger meat

1 onion

1 tsp chili powder

salt/pepper to taste

1 can diced tomatoes

1 can mexi corn

1 can ranch style beans

1 hand full pasta

1/4 cup tomato sauce

Brown the hamburger meat, drain any fat, toss in the onion, chopped and season with chili powder, salt & pepper. Mix the tomatoes, mexi corn, ranch style beans (juices included); throw in a handful of pasta of your choice and let it cook in the mixture till done, usually about 10-12 minutes. Add the 1/4 cup of tomato sauce.

Simmer. Serve.

Happy Cooking!!!

Saundra

Good Old Fashioned Fried "Stuff"

OK.....so I was hungry this weekend for some good old fashioned fried foods! My husband had brought in some fresh yellow squash and I just happened to remember when we'd go to Grammar's house and she'd fry up some squash, okra, potatoes and anything else that she could throw in. So.....I had 2 yellow squash, a couple of potatoes and an onion. I simply cut all of those up for frying - the squash sliced in rounds, the potatoes cut semi-thin and the onion in chunks and then broken apart where it was in about 2" slices.....I mixed all of these together.

I then took some Louisiana Fish Fry (it comes in a blue package and it's usually in the area where corn meal is shelved) - I covered all of the squash, potatoes and onion with 1 package of the Louisiana Fish Fry and tossed it where everything had a good covering of the mixture.

I have a black cast iron skillet that I love to fry in - so I put about 1/2" of oil in it and got the oil pretty hot and then loaded it up with the mixture - for a good old frying. I did salt the mixture just a tiny bit - you don't want to salt it too much because the Louisiana Fish Fry has plenty of seasoning in it.

I just fried the mixture until everything was good and brown, but not overdone. The 3 tastes are a good mix and if you ever have some fresh okra, cut it up and throw it into the mix.

This dish is especially good with pinto beans, cornbread and fried chicken!

Till next time, Happy Cooking!!

Saundra

GRILLED PORK CHOPS WITH PEACH BBQ SAUCE

If you're tired of grilling chicken, try some pork! And if you have access to some fresh peaches, you might want to try this peachy BBQ Sauce. These are wonderful!!

In a bowl, mix:

2 T olive oil
2 T brown sugar
2 tsp chili powder
2 tsp salt
1 tsp black pepper

Rub this onto pork chops - this should be enough for about 6 10 ounce pork chops that are 1 inch thick - and place them in 2 resealable plastic bags. Refrigerate them for at least 1 hour, or if planning ahead, do this the night before you're going to grill.

For the BBQ Sauce:

1 cup BBQ sauce of your choice
1 ripe peach, peeled and diced
2 T apple-cider vinegar
1 T water

In a saucepan over medium heat, combine the sauce, diced peach, apple-cider vinegar and water, stirring until it reaches a boil. Reduce the heat to a simmer, cover and cook 5 minutes. Transfer to a blender and puree.

Cook the pork chops about 12 minutes per side. Brush each with BBQ sauce, cover and grill 4 more minutes, until a nice glaze is created. Serve with extra sauce on the side.

Let me know how you like it!

Happy Cooking!!

Saundra

Gorilla Bread

I'm not sure where I got this recipe, but I can say that it's one of the best and easiest recipes you'll make - serve it sometime on a cold wintry morning with a big cup of hot chocolate! Or - anytime with a big glass of cold milk.

Yum, Yum!!!

GORILLA BREAD

1/2 cup sugar

3 tsps cinnamon

1/2 cup (1 stick) butter

1 cup packed brown sugar

1 8oz pkg cream cheese

2 - 12 oz cans refrigerated biscuits (10 count)

1 1/2 cups coarsely chopped pecans

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 tsp of cinnamon sugar. Place a cube of cream cheese in the center of each bisuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the prepared biscuits in teh pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

NO BAKE CHOCOLATE OATMEAL COOKIES

This is one of the tastiest, easiest cookies you will ever make without even turning the oven on! But you will use the stove top - and they are so EASY!

NO BAKE CHOCOLATE OATMEAL COOKIES

1 stick butter

1/4 cup cocoa

1/2 cup milk

2 cups sugar

1 Tablespoon vanilla

1/2 cup peanut butter

3 cups oats

Boil butter, cocoa, milk, sugar, vanilla and peanut butter for 1 minute. Add oats and mix well. Spoon out onto wax paper. **I usually spoon the peanut butter in after it boils really good and then the oats - but it will work either way.

Be sure you bring it to a rolling boil and stir it constantly.

Delicious!!!

5 MINUTE CHOCOLATE MUG CAKE

One of my friends who works at Ben Richey Boys Ranch sent me this earlier today - her name is Gayla Trojcak and she has grandchildren that I bet she will make this for. I bet they love to go to "Gigi's" house - especially when she teaches them to make this easy Chocolate Cake - and they can put it in their most favorite mug and feel so special. So, thanks Gayla - can't wait to try this - you know that I don't have any grandchildren and you can't feed chocolate to dogs, so I'll be forced to have to just sample this one myself.

FIVE MINUTE CHOCOLATE MUG CAKE

4 Tablespoons Flour

4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
A small Splash of Vanilla Extract
1 large coffee mug (Microsafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT!!! (THIS CAN SERVE 2 IF YOU WANT TO FEEL SLIGHTLY MORE VIRTUOUS).
AND WHY IS THIS THE MOST DANGEROUS CAKE RECIPE IN THE WORLD?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night.

Amish Friendship Bread Starter

This is a recipe that EVERYONE has had at one time or another. Our General Sales Manager, Chris Larum, has brought the bread to us here at KTAB and KRBC before - he says that he makes it, but we don't believe him - we're all pretty sure that his wife, Sherry makes it! No matter, though, because it is so tasty! I thought everyone would enjoy having this recipe. Be sure and follow it closely so that you can give some of the starter to your friends. I'm including the Starter as well as the Bread recipe. It's a little tedious - not hard - and well worth the wait for the 10 days.

AMISH FRIENDSHIP BREAD STARTER

INGREDIENTS

1 (.25 ounce) package active dry yeast

1/4 cup warm water

1 cup all-purpose flour

1 cup granulated sugar

1 cup milk

DIRECTIONS

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 1 gallon ziplock bag, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Seal bag and mash ingredients together. Consider this day 1 of the 10 day cycle. Leave out at room termperature.

Once you have made the starter, you will consider it Day One. You can also freeze this starter in 1 cup measures on Day 1 for later use. Frozen starter will take at least 3 hours at room termperature to thaw before using.

AMISH FRIENDSHIP BREAD

DO NOT use any type of metal spoon or bowl for mixing.

DO NOT refrigerate; it is normal for the batter to rise and ferment

Day 1: Do nothing with the starter

Day 2: Mash the bag

Day 3: Mash the bag

Day 4: Mash the bag

Day 5: Mash the bag

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mash ingredients together in the bag.

Day 7: Mash the bag

Day 8: Mash the bag

Day 9: Mash the bag

Day 10: Do the following

Pour the entire contents of the bag into a non-metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Stir. Measure out 1 cup batter into 4 separate gallon size ziplock bags and be sure to date it. Keep a starter for yourself and give 3 to friends along with a copy of this recipe (note: if you keep a starter, you will be baking every 10 days). Should this starter not be passed along to someone on Day 1, be certain to tell the person which day the starter is at when it is presented to them so they know where to start from.

BAKING INSTRUCTIONS:

Preheat oven to 325 degrees. Grease 2 large loaf pans (metal is fine for baking). Mix 1/2 cup sugar and 1 1/2 tsp. cinnamon in a small bowl. Dust the greased pans with half the mixture. Set other half aside.

To the remaining batter in your bowl, add the following ingredients and mix well by hand.

1 cup oil (can also use 1/2 cup oil and 1/2 cup applesauce)

1/2 cup milk

3 eggs

1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well by hand:

2 cups flour

1 cup sugar

1 1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 large (5.1 oz) box instant vanilla or chocolate puddling

1 cup nuts (optional)

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Sprinkle remaining sugar and cinnamon mixture on top. Bake at 325 degrees for 1 hour. Let cool until bread loosens evenly from the sides of the pan.

THE BEST ROAST & FIXINS RECIPE

I'll never forget the Roast and Fixins that my good friend Carol Morris brought over and left for us when my dad had passed away. It was such good "comfort food" and made with so much care and love for our family. It was absolutely delicious and was steaming, with a rich gravy, carrots, potatoes and onions. When I asked her for the recipe, she just said "oh, you just mix a couple of cans of soup together and pour it over everything and bake it".....well....here it is, to the best of my knowledge. I've made it many times since and everytime it turns out delicious! It's best when you put it all together, turn the oven on, go to Church and come home and serve it up with a nice tossed salad and some rolls, with a big glass of Sweet Tea, of course. Try it and let me know what you think!

The Best Roast & Fixins

Carol Morris

Abilene, Texas

1 nice big chuck or boneless roast that you can fit into a 13x9 pan or one that's a little bigger

potatoes

carrots

onions

1 can cream of celery soup

1 can cream of onion soup

Salt

Pepper

Line the pan with foil; salt and pepper the roast and put it in the pan. Cut up and quarter potatoes - enough to surround the roast. Baby carrots are delicious - sprinkle those around in the potatoes and cut up a small onion and sprinkle it over the entire roast and trimmings. Mix the 2 cans of soup together - sometimes I add just a little water (about 1/4 cup) and mix it all together real good and pour over the roast, carrots and potatoes. Cover the top of the pan with another sheet of foil and cook on 350 degrees for about 3-31/2 hours, depending on the size of the roast. You can always turn the heat down to 325 and cook it a little longer.

Till next time,

Happy Cooking!

Saundra

Breakfast Casserole

This is a delicious breakfast casserole that I've made many times - it's great if you have family members in for a holiday - easy to make!

BREAKFAST CASSEROLE

This feeds 6 but can be doubled very easily to feed 12-14.

Mix together and beat with a fork:

6 eggs

2 c milk

1 tsp salt

1 tsp dry mustard

1 small can greel chilies - chopped and drained

Cube 2 slices of white bread and arrange to cover the bottom of a 9 x 12 baking dish.

Cook 1 lb. sausage - drain.

Pour egg mixture over cubed bread, arrange sausage on top of that. Sprinkle with at least 1 cup of grated cheddar cheese. (cheese lovers will want more!) Bake at 350 degrees for 35-45 minutes.

Happy Cooking!

Saundra

Saundra's Red Beans

This is one of the many ways that I cook Red Beans. It's just one of those recipes that you just make up as you go so I'm going to do my best to tell you exactly how I make these. They are really good with the recipe for the Spicy Chicken Breasts. I start preparing and cooking these beans the evening before the day that I want to serve them.

1/2 package dried pinto beans (I usually buy a 2 lb bag of beans and cook about 1/2 of it)
1 bell pepper, chopped
1 small onion, chopped
sliced salt pork, about 6-8 slices that I cut into three pieces each

I put about 1/2 package dried pinto beans in my crock pot and fill the crock pot about 3/4 full with water. I start cooking these on high and then before I go to bed I turn them on low. The next morning I saute the bell pepper, the onion and the salt pork in a small skillet, then add them to the beans. I salt and pepper the beans to taste and let them cook until lunch. You may need to add water as needed, it just depends on how thick or how soupy you like your beans.

I hope these work for you - let me know how you like them.

Happy cooking!!

Saundra

Spicy Chicken Breasts

This recipe takes a little prep time, but is ABSOLUTELY DELICIOUS!!! Try it and let me know what you think. I'm going to make this recipe this weekend and serve it up with a nice tossed salad and the recipe for "Saundra's Red Beans".

Spicy Chicken Breasts

4 chicken breasts, pounded to flatten.

1/2 cup grated Monterrey Jack Cheese

1/2 cup grated Cheddar cheese

2 T chopped onions

1/4 cup melted margarine

1 1/2 T taco seasoning

1/2 cup plain yogurt

4 oz can of green chilies, chopped

1 cup crushed cheese nips or your favorite cheese crackers

1/2 cup picante sauce

Flatten the chicken breasts.

In a bowl, mix cheeses, chilies and onions. Place a few tablespoons of cheese mixture on each chicken breat and roll up the thicken, tucking the ends to enclose the filling completely. Hold toether with toothpicks.

In another bowl, combine crackers and taco seasoning. Dip each chicken roll in melted margarine to coat, then cover with mixture of crackers.

Arrange rolls in greased glass baking dish. Cover with foil and bake at 400 degrees for about 30 minutes or until tender, depending on the thickness of the chicken breat.

Serve up with either the picante sauce or the yogurt on top.

Happy Cooking!

Saundra

Aunt Reva's Buttermilk Pie

This is the pie that my boys live for every time that we go to Trent for a holiday dinner with my sister-in-law, Reva Carriker. Jet and Janson have grown up eating this buttermilk pie at her house and I'm lucky enough to have this recipe in my files - Reva told me that she got this recipe years ago. It's so easy to make but it is one of the best Buttermilk Pie recipes that you will ever come across. Thanks, Reva, for always making this delicious pie and for sharing the recipe with me. I love you!

Reva's Buttermilk Pie

From the Recipe Files of Reva Carriker, Trent, Texas

1 1/2 cups sugar

1 1/2 T flour

3 eggs

1/2 cup buttermilk

1/2 cup butter

1 T vanilla

1 9" pie crust

Melt the butter and set aside. Mix the sugar and flour together. Beat the eggs and add them to the sugar and flour mixture. Add 1/2 cup buttermilk and stir well. Then add the butter and the vanilla. Pour into a 9" prepared pie crust and Bake @ 300 degrees for 45-60 minutes.

Till next time, Happy Cooking!

Saundra

NOT YOUR TYPICAL CHEESE DIP

I just shared a wonderful recipe (below) from dinner last night at my sister's house for "Awesome Cheesecake Stuff". This Cheese Dip is another recipe that I came home with that you will love putting on the table for any get together. Once you start eating this, YOU CANNOT STOP! We've had this before at her house during the holidays; last night we had burgers; so you can see that it is suitable for just about any occasion.

CHEESE DIP

From the Recipe Files of Donna Haile, Abilene, Texas

3 cups grated sharp cheddar cheese

1 cup Mayonnaise - not Miracle Whip

1 cup chopped pecanss (sometimes I use more)

3 chopped green onions

Red Pepper or Jalapeno Jelly

Fritos

Mix first four ingredients together and spread in a shallow serving dish. Just before serving spread jelly over the top. Serve with Fritos.

(Last night she served this in a shallow serving dish that was about 13"x9" and the dip was about 1/2" to 1" deep.)

Till Later, Happy Cooking!!

Saundra

AWESOME CHEESECAKE STUFF

My sister, Donna, invited us to eat dinner at her home last night. Her youngest daughter, Jennifer (who we lovingly call "Jenni Fry") is in for Spring Break. Jennifer is a school teacher in Frisco and came in to town for a few days with her beau, Scott Buzan, who has a few days off from the Timarron Country Club in Southlake where he is the First Assistant Golf Pro. I discovered, though, that he knows a little bit about cooking! We were all gathered around the island in the kitchen, visiting, drinking tea and getting ready for some grilled burgers when Jennifer and Scott started putting this fabulous dessert together. I could not leave there last night without this recipe that Scott was so kind to share with us. His mom, Jamie, makes it and he wasn't really sure of the correct name, but "Awesome Cheesecake Stuff" was good enough for him, so it's good enough for me.

AWESOME CHEESECAKE STUFF

Jamie Buzan - Frisco, Texas

2 cans Crescent rolls

2 8 oz packages of Cream Cheese

1 cup of sugar

1/2 cup of sugar (DO NOT MIX THIS WITH THE SUGAR LISTED ABOVE)

1 Tsp Vanilla

1 Stick of melted butter or margarine

Cinnamon to Taste

Spray a 9x13 pan with pam or flour coating. Pat down 1 can of crescent rolls in the pan to cover the entire bottom as a crust. In a separate mixing bowl, mix both cream cheese blocks with 1 Tsp vanilla and 1 Cup sugar. Melt cream cheese mixture in microwave to where it is soft enough to spread (approximately 1 minute). Spread the cream cheese mixture over the crescent roll crust and top that with the other can of crescent rolls - so now you have layered in the 9x13 pan, a can of crescent rolls, the cream cheese layer and topped with another crust of crescent rolls. Spread the melted butter on top of the crust. Sprinkle the 1/2 cup of sugar and cinnamon (to taste) on top of the butter. Bake in 350 degree oven for 30 minutes. Serve with Vanilla ice cream.

Till later, Happy Cooking!!

Saundra

Good 'Ole Cowboy Stew

I make this a lot when I'm in a hurry and we need something nourishing and filling to eat! Serve this up with some cornbread that you've baked in a cast iron skillet and a glass of sweet tea! Now, that's some West Texas Grub!!

Good 'Ole Cowboy Stew

(When you're in a Hurry!)

Saundra Carriker

2 pounds lean ground chuck

1 small yellow onion, chopped

1 clove garlic, minced

2 tablespoons olive oil

1 can sliced potatoes, undrained (16 ounces) OR 3 potatoes, diced

1 can diced tomatoes, undrained (16 ounces)

1 can whole kernel corn, undrained (16 ounces)

1 can baby carrots, undrained (16 ounces)

1 can green beans, undrained (16 ounces)

salt and pepper to taste

2 tsp dried thyme

2 tsp parsley flakes

water

Brown the beef, stirring till it crumbles and is browned. Drain and set aside. Saute the onion and garlic in the olive oil until the onion is a little brown and transparent. Add the beef to onion, stirring to mix, then add diced tomatoes, corn, carrots, green beans. Season with the salt, pepper, thyme and parsley. Simmer for about 30 minutes, adding water for the desired consistency. This is a great soup to make ahead and freeze or reheat. I make this on a busy day and most always have the ingredients in my kitchen. It's great for leftovers the next day.

Options: I usually add a handful of macaroni once all the ingredients have been added and the soup is very warm. Sometimes I add a can of tomato sauce in addition to the diced tomatoes.

Till later, Happy Cooking!!!

Saundra

THE BEST CHICKEN ENCHILADAS

This recipe brings back lots of fun memories when Pat and I first got married. We lived in Trent, Texas. There was also another young couple who lived there that Pat had known all his life, Roy and Rebecca Sharp. We were always cooking dinner at either their house or ours and Rebecca would make these Chicken Enchiladas. I would never try to make them because I just knew that there was NO WAY mine would ever be near as good as the ones Rebecca made. She was so kind to share this recipe with me. Every now and then when I make these I remember all those fun times - years ago - and I smile - we had so much fun! Thank you Rebecca, for giving me this great recipe years ago - it's still in my recipe file and I still think that the ones I make NEVER taste as good as the ones you always shared with me and Pat! And thank you for always welcoming us into your home for such great times around the kitchen table - they were the best!

CHICKEN ENCHILADAS

Rebecca Sharp

4 Chicken Breasts, on the bone

2 cans Campbells Cream of Chicken Soup

1 can Campbells Cream of Mushroom Soup

1 small can Chopped Green Chilis

1 small onion, diced

2 cloves garlic/minced (or 1/2 tsp garlic powder)

1 stick butter

20 corn tortillas

2 1/2 cups Shredded Cheddar and Monterrey Cheeses

Boil the chick breast till tender (add salt and pepper to water first). De-bone the chicken/shred and set aside (save the broth)

In a skillet, on low heat, melt 1/2 stick of butter and 1/4 cup oil. Coat the corn tortillas in skillet till soft, remove and set aside.

In a sauce pan on low heat, melt 1/2 stick butter; add the garlic & onions (blanch 2 minutes); add green chilis and soups and 1 cup of broth from the chicken. Cook over low heat till smooth and set it aside.

NOW, BUILD THE ENCHILADA'S. Spray a large casserole dish (13x9) with no-stick cooking spray. Build the enchilada's in this order:

1. Layer of Tortillas

2. Layer of chicken

3. Layer of Cheese (save 1/2 cup cheese)

4. Layer of Soup Sauce

5. Repeat

Cook at 300 degrees for 35 minutes or till bubbly inside; remove and top with last of cheese.

*You can make different versions of this too: Top with diced tomatoes/onions/cilantro & Cheese or Add hot peppers to soup mixture or substitute a can of diced roi-tel tomatoes for mushroom soup.

So, till later.....HAPPY COOKING!!

Saundra

Roi-Tel Chicken in a Crock Pot

This is as simple as you get! I've made this many times when I know that we cannot pick up dinner on the way home from work and we want something that not only tastes great but is low-fat:

Roi-Tel Chicken in a Crock Pot

Saundra Carriker

3-4 skinless boneless chicken breasts

1 can Roi-Tel Tomatoes (I always use Mild Roi-Tel)

Salt and Pepper

Salt and Pepper the chicken breasts; place them in a crock pot and turn the temperature on high until the pot really warms up good; pour 1 can of Roi-Tel over the breasts and let them cook all afternoon on low.

I usually put this on during my lunch hour and when I get home around 6 or 6:30 they are done. They never dry out cooking them this way and they are very tasty.

I serve these up with a nice dinner salad, made up of our favorite tomatoes, onions, carrots and a little shredded cheese on top of a bed of lettuce.

When I had children at home who needed a little more than just chicken and a salad, I would fix them a nice bowl of Mac/Cheese to go along with it.

If you're serving more than 3-4 people, simply double the recipe.

Till next time, Happy Cooking!!!

Saundra

FAMOUS BREAKFAST BURRITOS

I want to share this recipe with you, even though there are so many great places to purchase Breakfast Burritos and we all know that's the easiest way to get them.....but if you want to create a great breakfast burrito on a saturday morning for your family, try this one. I've made these a "million" times and every time my guys love them! This is also one of those recipes that you can try and change a little along the way according to your likes and dislikes. Here ya go:

FAMOUS BREAKFAST BURRITOS

Saundra Carriker

Flour Tortillas

Dozen Eggs, beaten

Four potatoes, diced

Small Onion, chopped

Jalapeno peppers, to taste (I usually use only 1)

Velveeta Cheese, about 1 cup diced - a little more if you're a cheese lover!

In a large skillet fry the diced potatoes in oil till brown and tender. Drain the oil completely, return to the burner and add chopped onion to the potatoes. Add the chopped jalapeno(s), add the beaten eggs and velveeta and stir with a large spatula until the eggs are cooked and the cheese is melted.

Spoon into flour tortillas and roll up. Serve with your favorite Salsa or try it with fresh sliced tomatoes. This will make approximately 6-8 burritos, depending how much filling you put into the tortilla.

Let me know if you try this recipe and how you liked it! Hope ya'll enjoy it as much as we do.

Till next time,

Happy Cooking!

Saundra Carriker

Taco Lasagne

This recipe was actually given to me by a very good friend and one of the Marketing Specialists on my Sales Team at KTAB-TV. Michele Hall shared this recipe with me several years ago when both of my sons were playing football. I used to make it for them and their teammates when they were in high school and college - it's great as leftovers, too!! So, thank you Michele for a great recipe that has proven to be delicious!

Taco Lasagne

from the files of

Michele Hall

1 lb ground meat

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 cup black beans rinsed & drained (I always use Ranch Style Beans instead)

1 cup Roi Tel (mild or original, according to how spicy you like!)

6 flour tortillas

1 cup refried beans

3 cup shredded mexican cheese

Cook meat and onions, drain. Add water, taco seasoning, bring to boil; reduce heat, simmer uncovered for 2 minutes. Stir in black beans or Ranch Style Beans, roil tel, and simmer for 10 minutes. Take 9 x 13 pan, spray with Pam, put in 2 tortillas, spread 1/2 refried beans, then 1/2 of beef mixture and 1 cup cheese, repeat layers and then top with 2 tortillas and more cheese. Bake for 25 minutes @ 350 degrees covered. We are bean and cheese lovers so I always use more refried beans and more cheese, according to taste. Serve this up with a salad, tortilla chips and salsa and you have a great meal.

So, till later, Happy Cooking!

Saundra

Grammar's Tea Cakes

Grammar was Pat's (my husband's) grandmother. She could cook anything! And it was always delicious - she was one of those cooks that just knew how much to put in a recipe - I don't think I ever saw her measure anything!



I'm going to share a recipe that came from her files for her famous tea cakes. All of her recipes are written a little bit different than what we're all accustomed to and some call for "Crisco" and "Lard", etc. I've made these but I don't think they ever turn out quite like Grammar's. These were always in her kitchen and loved by all!

TEA CAKES

From the Recipe Files of Daisy Carriker,

Lovingly remembered as "Grammar"

2 1/2 cups flour

2 sticks of margarine (or 1 cup Crisco)

1 cup sugar

1/4 tsp salt

Vanilla to suit

1 tsp Baking Powder

1 egg

1 Tbls milk

Mix well. Form in little balls. Place on cookie sheet and mash flat with bottom of glass and bake at 300 degrees till done.

Happy cooking!

Saundra

SuperBowl Brownies

This is as simple as you get, but makes the best brownies you've ever tasted!!! AND everyone thinks you worked really hard!!!

SuperBowl Brownies

1 Family size Brownie mix (I always use Pillsbury)
3 one pound Symphony Candy Bars with almonds and heath bits in them

Heat your oven per the directions on the Brownie mix. Mix the Brownies per the instructions on the box. Spray a 13x9 or 13x10 pan with Baker's Joy or butter and flour the pan.

Spread 1/2 of the brownie in the pan. Cover that layer with the 3 one pound Symphony Candy Bars and then cover those with the remaining brownie mixture. Cook in your oven until done - I usually cook mine according to the brownie mix box but sometimes it takes a little bit longer. Let them sit for about 10 minutes before you cut them.

I've made these many times for football parties and when you have some real chocolate lovers in the house, take a dessert plate, swirl some caramel topping and chocolate syrup on the plate; place the brownie on top of that, top with Vanilla Ice Cream, chocolate syrup, whipped cream, chopped pecans and a cherry! NOW THAT'S A SUPERBOWL BROWNIE!!!!

Happy Cooking!

Saundra

"Chappy's Chili"

Does anyone remember the commercial for Wolf Brand Chili? A line that everyone from that time should remember is the one with the big voice of a Texas Cowboy sounding man saying: “Neighbor, How long has it been since you had a big, thick, steaming bowl of Wolf Brand Chili? Well, that’s too long!” Interesting thing is, the recipe for Wolf Brand Chili originally started from a recipe that was created in 1895 by a Texas Ranch Cook.

Last night as the chill was setting in and mist started falling, I thought that today might just be the day for some of "Chappy's Chili", a recipe created by Pat Carriker, my hubby. So, here ya go:

2 lbs lean ground beef
2 Tablespoons chili power
1 Teaspoon Cumin
1/2 cup chopped onion
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
2 teaspoons garlic salt
1 teaspoon pepper
1/3 cup diced bell pepper (Optional)
1/4 cup water (Optional)

Brown the meat till well done, (drain any excess fat from the meat - we always use very lean beef) add the remaining ingredients and let simmer for about 45 minutes. If this chili is too thick, add about a 1/4 cup of water (or more) - but this makes some really good thick chili - it's not runny at all and is delicious!! Great over Fritos, with shredded cheese, sweet relish, chopped onions or with just crackers. SO, Neighbor....had any good chili lately??? Don't wait too long!!

Happy Cooking!
Saundra Carriker

Cooking in West Texas

Welcome to the first of many entries that will bring you recipes and information that centers around good ole West Texas cooking. I will bring you new recipes, some old ones and recipes that are "tried and true" and pleasing to the palate; whether it's barbeque, tailgating or a private dinner party - I will experiment and share information that will be both fun and useful. I will also share information that will help you working moms or dads that have little time to spare when it comes to standing over a stove while everyone is asking "What's for Dinner?". I will explore my wide array of cookbooks and recipes that have been handed down to me by my mother, my mother-in-law, grandmothers and family members who are all fabulous cooks!

So, till later - Happy Cooking!!!

Saundra Carriker