the party recipes

Winning Recipes from the Party

Winning Recipes from the Party

Chili Deville

Roger Turner

2 lbs. ground beef, 90/10
2 rib eyes, 10-12 oz. each
4 tablespoons chili powder
1 teaspoon anchco powder
1 tablespoon cumin
½ teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon nutmeg
1 - 4 oz. can tomato sauce
1 - 8 oz. can rotel chilies and tomatoes
1 - 8 oz. water

In large skillet, brown ground beef with salt and pepper. Use same skillet throughout cooking process.
Add combine dry spices (less salt and pepper already used) to meat, add tomato sauce, water, and rotel. Simmer on low.
While chili is simmering take room temperature rib eyes, season with salt and pepper and grill on an open flame grill until medium rare. Let steaks rest 5 minutes. Slice into ½'' cubes. Add to chili and continue to simmer for up to thirty minutes if you can wait that long!
P.S....
(Have medical staff nearby, because your tongue is go'in ta slap your brains out).

My Famous Chocolate Chip Cookies

Roxie Turner
3 ½ cups unsifted, all purpose flour
1 ½ teaspoons baking soda
1 ½ cups butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 large package of chocolate flavor instant pudding
1 ½ teaspoons vanilla
3 eggs
3 cups semi sweet chocolate chips
1 ½ cups chopped pecans

Mix flour with soda. In separate bowl combine butter, sugars, pudding mix and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoons onto ungreased baking sheet about 2'' apart. Bake at 350˚ for 8 - 10 minutes.

Filling:
    1 ½ cups creamy peanut butter
    2 sticks butter, softened
    1 2/3 cups powdered sugar

In large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the powdered sugar in ½ cup increments and mix until combined.
Spread frosting onto the flat side of a cookie and top with another cookie.

Texas Brownies

Esther Walker

Bring to a boil:
    2 sticks of margarine
    4-tablespoons of cocoa
    1-cup water

In a mixing bowl add:
    2-cups of flour
    2-cups of sugar
    1-cup of sour cream (8 oz. container)
    2 eggs
    1-teaspoon soda
    nuts if desired

Stir and add hot mixture to this. Pour on greased jellyroll pan.
Bake at 350˚ for 20 minutes.


Icing:
Mix in a saucepan:
    1-tablespoon cocoa
    1 stick of margarine
    1-tablespoon of milk

Boil all together then add enough powdered sugar to thicken mix with mixer. Add 1-teaspoon vanilla and pour over brownies while they are still warm.

Pineapple Sunshine Cake

Amanda Morrison

Ingredients:

1    8oz. carton    whipped topping
1    8oz. carton    sour cream
1    pkg    no-bake cheesecake mix (cheesecake pkt only)
1    20oz. can    crushed pineapple
1    box    yellow cake mix
4        eggs
1    cup    canola oil
1    11oz. can    mandarin oranges with juice

Instructions:

Mix first 4 ingredients in large bowl and refrigerate.

Add eggs, oil and oranges to cake mix. Beat and bake according to the directions on the box.

Cool cake for 10 minutes, remove from pans and cool completely.

Frost cake with refrigerated mixture.  Enjoy!

Keep Refrigerated

Coconut Cream Pie

Anita Shurbet
Ingredients:

2 cups granulated sugar
½ cup cornstarch
¼ teaspoon salt
3 cups milk
4 eggs
3 TBS butter
1 ½  tsp, vanilla
1 ½ cups flaked coconut (½ cup for the top of meringue)
1 9 inch baked pastry shell and meringue for pie

Directions

For filling, in a medium saucepan combine sugar, corn starch, and salt: gradually stir in milk, Cook and stir over medium heat till thickened and bubbly. Reduce heat: cook and stir 2 minutes more. Remove from heat Separate egg yolks from whites: set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks, Return egg mixture to sauce pan: bring to a gentle boil , Cook and stir 2 minutes more, Remove from heat, Stir in 1 cup of flaked coconut, butter and vanilla, Pour hot filling into Baked pastry shell.

Perfect Pie Crust

Anita Shurbet
Ingredients:

2 ½ cups all purpose flour
¼ tsp. fine salt
3 TBS. granulated sugar
¼ cup lard  (diced and ice cold)
12 TBS butter  (diced and ice cold)
¼ cup to ½  cup ice water

Directions

In food processor mix flour, salt and sugar with two pulses, add lard and butter, pulse till butter and lard looks like small peas (about 5 pulses) now add ice water while pulsing as you add. When mixture starts sticking to the sides. stop and take it out. Form  into two equal disk and wrap in plastic wrap and refrigerate for 30 minute.  On a floured surface roll out disk  into a 10 to 11 inch circle.

Meringue

Anita Shurbet
6 egg whites chilled
½ tsp. vanilla
½ tsp. cream of  tartar
¼ cup sugar

In a mixer bowl beat the egg whites vanilla and cream of tartar at medium speed with an electric mixer about 1 minute or till soft peaks form.
Gradually add the sugar about TBS. at a time. Beat on high till stiff glassy peaks and sugar is dissolved. Immediately spread meringue over pie. Bake @400 till peaks are light brown
(**if making coconut cream Sprinkle with  ½ cup of coconut flakes before baking)