1 lb. of chopped bacon

1 medium chopped onion

1 – 14 oz. can of cream corn

1 – 14 oz. can of whole kernel corn

1 – 10 oz. can of  cream of chicken soup

1/2 tsp. of worecestershire sauce

1/4 tsp. of pepper

2 cups of  milk (I use 2%)

1 cup of grated cheddar cheese

Fry the chopped  bacon. When it is partly cooked add the chopped onion.

Add rest of ingredients except the grated cheese. Add the grated cheese before serving.

You can find the baking powder biscuit recipe under breads at the top of the page. This soup/chowder

is easy and perfect for a cool day.

BT

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Tags: chowder, easy soup

Preheat oven to  350 degrees

1 cup of white sugar

2 eggs

1 tsp. of baking soda

1 tsp. of  salt

1 tsp. of baking powder

3/4 of a cup of  oil (canola or vegetable)

1 cup of flour

1 tsp. of cinnamon

1- 1/2 cups of grated carrot

1/2 cup of chopped walnuts
Grease a 9×9 cake pan

Cream sugar and oil

Add the 2 eggs ( mix well)

Stir in dry ingredients

Fold in grated carrots and walnuts last

This is a great carrot cake recipe, plus it freezes really well. I usually double it, to make a 13×9 cake. You never know
when you will have company come over. If  we go out for dinner to see Family or Friends, it is so easy to have something
ready to grab out of your freezer. Bake for 35-40 minutes. Insert a toothpick in the center of the cake, if it comes out clean
your cake is complete. Let cool and top with cream cheese icing.

Cream Cheese Icing

1/2 cup of icing sugar

4 oz. of softened cream cheese

1/4 of softened butter

1 tsp. vanilla

Beat well with a hand mixer

Enjoy!

BT

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Tags: cake from scratch, easy carrot cake recipe, homemade cake, moist carrot cake

Fresh Garlic – 5 cloves

Fresh Cilantro – one whole bundle

Fresh Tomatoes – 10 medium sized

Fresh Limes – 3 (to taste)

White Onions – 2 medium sized

Jalapeno peppers – 1 small green ones (2 for hotter)

Crushed salt (not normal table salt) The chunky kind – TO TASTE

Dice tomatoes fine

Dice white onions fine

Chop cilantro fine

Chop garlic fine

Chop Jalapeno peppers fine (remove seeds)

Tajin mexican spice, Valentina hot sauce (optional)

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STIR IT UP Then thoroughly squeeze limes in and mix

Add salt and lime to suit your taste

Mix well

TASTE IT.

THE TRICK IS THE SALT NOW

Keep adding salt until the flavours start to go BOOM!.

If you don’t add enough salt it will never get that great
flavour. If you don’t add enough lime then it won’t get
that great taste. If you don’t add enough Cilantro you
won’t get that great taste.

This is my Husband’s specialty. We have a few Corona’s with salt and lime while he makes this.
Everyone likes it a little different, so taste test often as you go.

BT

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Tags: appetizers, best salsa, easy salsa, homemade salsa, mexican salsa, Pico de gallo recipe

6-7 cups of uncooked egg noodles or small sized pasta of your choice

3 cans of tuna

3 cans of Campbells cream of mushroom soup

3/4 of a can of milk

2 cups of grated cheddar

1-1/2-2 cups of plain crushed potato chips

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Boil a large pot of water (3/4 full) add 1- 2 tsp. of salt

Add pasta when the water is boiling

Cook pasta for 8-10 minutes

Preheat oven to 350 degrees

Grease a 9×13 pan

Add the tuna, soup, milk to a microwave safe bowl

Starting heating this up in the microwave

Heat for 3 minutes to start, then 2 minutes at a time until hot

Stir often so it heats up evenly

Mix cooked pasta and your soup mixture in the 9×13 pan

Add the grated cheese and crushed chips to the top

Place in oven for 20-30 minutes or until hot.

This recipe is so good, easy, and really fast!

BT

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1/2 cup of butter

1 cup of brown sugar

2 eggs

1 tsp. of vanilla

1 cup of flour

2 cups of rolled oatmeal

1/2 tsp. of baking soda

1/2 tsp. of baking powder

1/2 tsp. of salt

3/4 of a cup of chocolate chips

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Soften butter

Preheat your oven to 350 degrees

Grease a cookie sheet with cooking spray or butter

Mix ingredients in the order given

Shape into small balls and flatten slightly with the bottom of a glass

Bake at 350 for 10-12 minutes

I like to double this recipe so you have some for now  and

freeze 1/2 for another day

I just made these cookies (My Grandma’s recipe)

I had forgotten how good they are!

BT

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2 – 8 0z. pkg. cream cheese (soft)

3 cups of grated cheddar

2 tsp. of dill weed

1/2 cup of chopped green onion

1 cup of mayonnaise

2 – 6 0z. cans of shrimp

2 – 6 oz. cans of crab

2 loaves of bread (sourdough)

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Hollow out 1 loaf of bread

Cut up the second loaf for dipping

Soften cream cheese in microwave for easy mixing

Mix in the rest of the ingredients

Save some of the grated cheese & green onion for the top

Add filling into bread bowl

Wrap in tin foil and place on a cookie sheet

Bake at 325 degrees for 1 hour

The dip freezes very well.

Bt

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12 cups of Friendly words
10  tbsp. of time & patience
6 cups of Humour
8 cups of Understanding
Large pinch of warm personality

Measure words carefully
Add heaping cups of understanding
Stir in generous amounts of time and patience
Keep temperature low, do not boil
Add a big dash of humour
Mix in a warm personality
Season to taste with the spice of life
Serve in individual molds to all your Friends
Share this recipe with all your Friends!

Have A Happy Day!

BT

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2 pkg. of frozen chopped spinach
1  pkg. of knorr vegetables soup
1 1/2 cups of sour cream
1 1/2 cups of mayonnaise
1 can of water chestnuts chopped
1/4 cup of chopped red pepper
1/4 cup of chopped green onions
1 unsliced loaf of pumpernickel bread
1 extra loaf of bread for dipping

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Combine all above ingredients in a
medium sized bowl. Refrigerate for
about 1 hour. Hollow out your loaf
of bread. Pour dip into bread bowl.
Serve with bread cubes or crackers.
I made this 3 weeks before Christmas
and put it in the freezer.

BT

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Tags: dip in bread bowl, holiday dip, party dip, spinach dip

1 1/2 cups of rolled oats
2 cups of milk
1/2 cup of whole wheat flour
1/2 cup of white flour
1 Tbsp. of baking powder
1 Tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of cinnamon
2 eggs beaten
1/4 cup of melted butter
2 tsp. of pure vanilla or
maple extract

In a medium mixing bowl combine
rolled oats and milk. Let stand for
5 min. Pre-heat your grill to 350
degrees. Add the rest if ingredients.

Grease grill with oil or cooking spray.
Stir just until mixed. Use about 1/4
cup of mix per pancake. Turn when
browned the way you like them. It’s
usually when there are bubbles on
top. This recipe makes 16-18 pancakes.
BT

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4 eggs
1 cup of milk
1 cup of water
2 cups of flour
4 Tbsp. of canola oil
1 Tbsp. of sugar

1 cup of whipping cream  for topping
or 1 can of spray whipped cream

Filling

1 1/2 cups of blueberries
1 1/2 cups of strawberries
1/2 cup of  juice
2 Tbsp. of cornstarch

Beat eggs in large bowl until frothy.
Add remaining crepe ingredients.

Mix well and refrigerate for 1 – 2 hours.
Place 2 Tbsp. of batter in a greased hot
crepe pan or frying pan. Tip pan to swirl
batter on the bottom of the pan. Brown
lightly on both sides. Stack with wax paper
in between each crepe.

Filling

Stir cornstarch into juice in a medium bowl.
Add fruit and cook in the microwave until thick.
Stir every couple of min. If you are using a tart
fruit add sugar to taste. I would start with 1/4 cup.

Top with whipped cream. Crepes are good for
a weekend brunch or holiday breakfast. You
can make ahead the day before, just be sure
they are well covered. To reheat place on a cookie
sheet covered with foil. Place in a 350 degree oven
until warm.

BT

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