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Go Big Red Recipes


Roxy

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Cheese Dip:

 

Dice one green pepper and one red pepper and place in a crockpot. Add one 4 oz. can diced green chilies and one 14.5 oz. can diced tomatoes with chilies. Rough cut one pound Velveta and add to pot. Rough cut 8 oz. Montery Jack and add to pot. Add one more pound chopped Velveta. Do not stir to mix. Sprinkle top with garlic powder. Heat on high until cheese is melted, stirring occasionally after the first hour. Once the cheese has melted add about 8 oz. sour cream, stir to mix. Serve warm with tortilla chips. Yummy!

 

Oatmeal Scotchies

 

1 cup butter or margarine

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 1/4 cups flour

1 tsp. baking soda

1/2 salt (opt)

1/2 tsp. cinnamon

3 cups oatmeal

1 12 oz. pkg. butterscotch chips

 

Beat together margarine, sugar and eggs till creamy. Gradually add combined flour, baking soda, salt & cinnamon, mix well. Stir in remaining ingredients. Drop by level tablespoonsful onto ungreased cookie sheets. Bake in 375 oven, 7-8 mins. for a chewy cookie, or 9-10 mins. for a crisp cookie. Cool 2 minutes on cookie sheets, remove to wire rack. Makes 4 dozen..

 

Chicken Noodle Soup

 

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil

12 cups chicken broth

1 1/2 tablespoons salt

1 teaspoon poultry seasoning

1 cup chopped celery

1 cup chopped onion

1/3 cup cornstarch

1/4 cup water

3 cups diced, cooked chicken meat

3/4 cup sliced mushrooms

1 cup sliced carrots

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

 

Libby's® Pumpkin Roll with Cream Cheese Filling

 

INGREDIENTS:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

1/4 cup powdered sugar (optional)

 

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DIRECTIONS:

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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