Oriental Fried Rice By Granny's Favorite Cookbook

Oriental Fried Rice

1 Tbsp. olive oil
½ cup onion, chopped
1 cup cold rice, cooked
1 egg, beaten
1 Tbsp. soy sauce
¼ tsp. salt
1 cup veggies
Shrimp, steamed (optional)
Diced Chicken, cooked (optional)

Cook onion in oil until tender, stirring constantly. Add rice and sauté.

Beat egg, soy sauce and salt. Add to rice mixture, stirring constantly.

Add shrimp and chicken if using.

Add chopped veggies (broccoli, cauliflower, carrots, peas, sweet peppers), cook until tender.

Jalapeno Popper Dip By Foodie Tv

JALAPENO POPPER DIP

Ingredients:

2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted

Directions:

Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.

Spread the dip into a greased casserole dish.
I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip
to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.

Granny's Salsa By Granny's Favorite Cookbooks

Granny’s Salsa

12 quarts of fresh tomatoes, chopped
6 jalapeño peppers, seeded and chopped
4 Anaheim Chile peppers (2 green 2 red), seeded and chopped
2 large sweet onion, chopped
8 bell peppers, chopped
or use your own combination of peppers
1 large bunch cilantro, chopped
1 cup apple cider vinegar
tomato paste (this is your thickener, use as needed)
Salt and pepper Garlic powder

Wash and chop all vegetables; combine all ingredients in a 19 quart roaster oven or scale recipe down and cook in smaller portions; bring slowly to a boil (45 min. to an hour) stirring frequently to prevent sticking and then simmer 20 minutes. Fill sterile jars; wipe rim, seal with sterile lids and rings. Process in full boil water bath 25 minutes. Remove and tighten lid on jar. Let cool over night. Label and store in dark, cool place until ready to use. Makes 26 pints.

Granny's Sugar Cookies By Granny's Favorite Cookbooks

Cookies:
3 cups flour
1 1/4 cups sugar
1/4 tsp salt
1 tsp baking powder
1 cup shortening
3 eggs, slightly beaten
1 Tbsp vanilla or almond extract

Preheat oven to 375° F. Sift together flour, sugar, salt and baking powder; cut in shortening with a fork. Add eggs, vanilla and mix well, chill for 30 minutes or so. Roll out a portion of dough on floured surface. Cut with floured cookie cutters. Work in left over dough into next portion and repeat. Bake 8 to 10 minutes. Cool.

Butter Cream Icing:
1 lb powdered sugar (1 1/2 cups)
3 Tbsp butter, soft
1/4 cup milk or so
1 tsp vanilla

Cream together powdered sugar, butter, milk and vanilla….add more milk if necessary. Beat until smooth, but stiff. Separate into portions and add food coloring to each if desired. Decorate cookies

Homemade Reese Squares By Granny's Favorite Cookbooks

Homemade Reese Squares

1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 lb. powdered sugar
6 oz. chocolate morsels

In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.

Melt chocolate morsels and spread over mixture in pan. Cool and cut.

Crispy Cheddar Chicken By Just a Pinch Recipes

Serves:	4-6
Prep Time:	15 Min
Cook Time:	35 Min

2 lb	chicken tenders or 4 large chicken breasts
2 tube(s)	ritz crackers
1/4 tsp	salt
1/8 tsp	pepper
1/2 c	whole milk
3 c	shredded cheddar cheese
1 Tbsp	dried parsley
SAUCE
1 can(s)	can cream of chicken soup
3 Tbsp	sour cream
2 Tbsp	margarine

　



Debbie's Notes:

You may never fry chicken again after tasting this baked crispy chicken.

Posted by Dawn, a Facebook Friend. So good I had to share.

Directions


1 Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

2 Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

3 In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Green Pea Salad By Karen's Creative Cooking

Ingredients
1 (15-ounce) can very young early peas (recommended: Lesueur)
1/4 cup chopped onions
2 boiled eggs, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons mayonnaise
Chopped pimento, optional

Directions


In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled.