Recipes

Arnie's Beer Bread

Arnie's Beer Bread

Ingredients:

3 cups flour, sifted
2 tsp. baking powder
1 tsp salt
1/4 cup sugar
1 can (12 oz.) light beer, lime flavored
1/4 cup melted butter

Directions:

Mix flour, baking powder, salt, sugar, and beer together. Pour into greased 9 inch round cake pan. Pour butter over top. Bake at 350° for about 45 minutes or until tests done and is lightly browned.

Servings: 8

Note: It is extremely important to sift the flour! If you do not have a sifter, use a small spoon to spoon the flour into a 1 cup measure. If you don't, you will end up with a hard biscuit.

Bean & Cheese Quesadillas

Bean & Cheese Quesadillas

Ingredients:

1 Tbsp. Jalapeno Pepper, finely chopped
1/2 cup Sweet Onion, finely chopped
1/4 cup Green Bell Pepper, finely chopped
1 Tbsp. Olive Oil

1 clove garlic, minced
1 can (16 oz.) refried beans
1 cup shredded cheddar cheese
1/4 tsp oregano
1/2 tsp chili powder
1 can (15 oz.) whole kernel corn, drained
1/4 tsp cumin
salt and pepper to taste

8-10 large flour tortillas
canola oil for frying

Directions:

Sauté Jalapeno Pepper, onion, green pepper, and olive oil in a large skillet over medium heat until vegetables are tender. Next add garlic, refried beans, cheddar cheese, oregano, chili powder, corn, cumin, salt, and pepper to the sautéed vegetables. Stir well and heat through. Set aside. Mixture will be very thick.

Then place about 2 Tbsp. canola oil into a large no-stick skillet. Heat oil over medium heat until hot. While pan is warming, spread bean and vegetable mixture onto one tortilla about 1/4-1/2 inch thick, staying away from edges about 1/4 inch. Place into hot oil, tortilla side down. Sprinkle extra cheddar cheese over top. Top with another tortilla. Fry until golden brown on each side, flipping only once. Place onto paper towel to drain. Slice into 4 wedges. Repeat until bean mixture is used up, or refrigerate leftover bean mixture for another meal or snack.

Note: Serve with Mrs. Miller’s Chunky Salsa and sour cream, if desired.

Broccoli Ham Roll-Ups

Broccoli Ham Roll-Ups

Ingredients:

1 (10 oz.) pkg. frozen broccoli, cooked and drained
1 (10.75 oz.) can cream of mushroom soup, undiluted
1 cup dry bread crumbs
1/4 cup shredded cheddar cheese
1 Tbsp. chopped onion
1/8 tsp. rubbed sage
1/8 tsp. dried rosemary, crushed
1/8 tsp. dried thyme
dash of pepper

12 large slices "off- the- bone ham" 1/8 inch thick

Directions:

Combine all ingredients, minus ham, in a medium bowl; mix well. Spoon 1/4 cup broccoli mixture onto each ham slice and roll up. Arrange in a non-greased 13”x9”x2” baking dish. Cover and bake at 350° for about 40 minutes or until heated through.

Servings: 12

Chicken Nacho Dip

Chicken Nacho Dip

Ingredients:

1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
8 oz. cream cheese, cubed
8 oz. Velveeta cheese, cubed
1 cup cooked chicken, diced
1/4 cup sweet onion, finely chopped
1-1/2 Tbsp. taco seasoning
2 Tbsp. jalapeno pepper, seeded and minced
1 can 15.5 oz. black beans, lightly drained

Directions:

Place all ingredients into a medium crock pot. Cook on high for about 1 hour, stirring occasionally until cheese has melted and dip is hot. Cook on low for up to an hour until ready to serve.

Cinnamon Honey Butter

Cinnamon Honey Butter

Ingredients:

1 cup butter, softened
1 cup honey
1 cup powdered sugar
1 tsp. cinnamon

Directions:

Beat well. Cover and store in the refrigerator.

Note: This is great on toast or homemade bread!

Creamy Caramel Fruit Dip

Ingredients:

1 pkg. (8 oz.) cream cheese, softened
3/4 cup packed brown sugar
1 cup sour cream
2 tsp. vanilla extract
2 tsp. fresh lemon juice
1 cup cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix

Directions:

Beat together cream cheese and brown sugar until smooth. Add sour cream, vanilla extract, lemon juice, milk, and pudding mix, beating well after each addition. Cover and chill 1 hour before serving. Serve with fresh fruit.

Servings: 3 1/2 cups

Dill Dip

Dill Dip

Ingredients:

2 cups Mayonnaise
2 cups sour cream
1 Tbsp. dried parsley
3 Tbsp. grated onion
3 Tbsp. dried dill weed
2-1/2 tsp. seasoned salt

Directions:

Mix all together. Cover and refrigerate overnight. Use as a dip for fresh vegetables.

Servings: 32

Greek Feta Cheese Ball

Greek Feta Cheese Ball

Ingredients:

2 - 8 oz. pkg. cream cheese, softened
4 oz. feta cheese, crumbled
4 Tbsp. olive oil
5 green onions, finely chopped
2 cloves garlic, minced
1 Tbsp. dried dill weed
2 tsp. dried oregano
1/2 tsp cracked black pepper

Directions:

Combine in a large bowl. Mix well and form 2 balls of equal size. Cover and chill. Serve with crackers.

Servings: 32

Honey Corn Bread

Honey Corn Bread

Ingredients:

1 cup All-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 Tbsp. baking powder
½ tsp salt

2 eggs
1 cup heavy whipping cream
¼ cup vegetable oil 
¼ cup honey

Directions:

Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl and set aside. Beat together eggs, whipping cream, vegetable oil, and honey. Stir into dry ingredients just until moistened. Pour into greased 9” square pan. Bake at 350° for 20-25 minutes or until toothpick comes out clean.

Hot Pepper Jelly Deviled Eggs

Hot Pepper Jelly Deviled Eggs

Ingredients:

6 Hard boiled eggs
1/4 cup Mrs. Miller’s Hot Pepper Jelly
1 Tbsp Mayonnaise
1/8 tsp. salt

Directions:

Peel & Slice hard boiled eggs in half lengthwise. Remove yolks into a small mixing bowl and mash. Mix pepper jelly, mayonnaise, and salt into mashed yolks. Spoon or pipe evenly into the egg white halves.

Servings: 6

Maria's Favorite Hummus

Maria's Favorite Hummus

Ingredients:

1 can (15 oz.) garbanzo beans, drained. Reserve juice.
1/3 cup pimento stuffed olives
1 tsp. minced fresh garlic
3-4 Tbsp. fresh lemon juice
2 Tbsp. chopped cilantro leaves
3 Tbsp. olive oil
Salt (if needed) and pepper to taste
Pinch of cayenne pepper

Directions:

Place all ingredients into food processor. Cover and process until smooth, adding reserved juice if needed to puree properly. Serve with pita chips or tortilla chips. Store leftovers in the refrigerator. 

Note: Taste before adding salt since the olives are very salty

Mexican Deviled Eggs

Mexican Deviled Eggs

Ingredients:

8 hard cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup Mrs. Miller’s Chunky Salsa
2 Tbsp. sliced green onions
1 Tbsp. sour cream
Salt to taste

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. Mash yolks. Add remaining ingredients to mashed yolks. Stir well. Fill egg whites evenly. Serve immediately or chill until ready to serve.

Servings: 16

Mexican White Cheese Dip

Mexican White Cheese Sauce

Ingredients:

1 Tbsp. cooking oil
1/4 cup chopped sweet onion
1 large jalapeno pepper, seeded and diced
12 oz. white American cheese, shredded or sliced
4 oz. Monterrey Jack cheese, shredded
1/4 cup cream, half n half or whole milk
1 Roma tomato, diced
1 small bunch cilantro, chopped
1/4 -1/3 cup more cream

Directions:

Heat oil. Add onion and pepper; sauté until soft. Reduce heat. Add American cheese, Monterrey Jack cheese, and cream and stir until mostly melted. Add tomato, cilantro, and more cream, stirring well. Add additional cream/milk until desired consistency is reached. Serve with tortilla chips.

Note: This is similar to the cheese dip recipe you would get at a Mexican restaurant. Delicious and not spicy at all.

Mrs. Miller's Strawberry Rhubarb Sauce

Mrs. Miller's Strawberry Rhubarb Sauce

Ingredients:

2/3 cup white sugar
1/2 cup orange juice
5 tsp. cornstarch
1 tsp vanilla
4 cups sliced fresh strawberries
1 cup sliced fresh rhubarb

Directions:

Combine white sugar, orange juice, cornstarch, and vanilla in a large saucepan. Bring to a boil over medium heat, stirring constantly. Add strawberries and rhubarb; reduce heat and cook until tender, stirring occasionally. Serve warm or cold. Recommended served warm over vanilla ice cream.

Servings: 20

Onion Jam Cheese Ball

Onion Jam Cheese Ball

Ingredients:

12 oz. cream cheese, softened
2 Tbsp. sour cream 
3/4 cup fried crumbled bacon
1/2 cup dried cranberries
2 Tbsp. Fresh Parsley, Chopped
Pinch of salt

1 8 oz. Caramelized Onion & Chive Jam

Directions:

Mix together ingredients, minus jam, in a medium bowl, until well blended. Form a ball, flatten the top slightly. Chill. Pour jam over top of cheese ball and serve with crackers.

Servings: about 12

Pepper Mustard Dip

Pepper Mustard Dip

Ingredients:

8 oz. Cream Cheese, softened
1 cup shredded cheddar cheese
2 cups finely chopped, cooked ham
1 cup Mrs. Miller’s Hot Pepper Mustard
1 Tbsp. Chopped fresh parsley

Directions:

Mix altogether with a fork until well blended. Chill. Serve with your favorite crackers.

Servings: about 15

Pineapple Cheese Ball

Pineapple Cheese Ball

Ingredients:

2 – 8 oz. packages Cream Cheese, softened
1 cup minced celery, patted dry with paper towels
½ cup Green Pepper, finely chopped also patted dry with paper towels
1 tsp. minced Onion
1 – 20 oz. can crushed Pineapples, drained and squeezed with paper towels
½ tsp seasoned Salt
Dash of Worcestershire Sauce

Directions:

Mix all ingredients together and form two balls. Roll each ball into chopped pecans. Chill and serve with crackers.

Pumpkin Pinwheels

Pumpkin Pinwheels

Ingredients:

1 – 8 oz. tube Crescent Rolls
½ cup Mrs. Miller’s Pumpkin Butter
¼ cup Chopped Pecans

Directions:

Unroll crescent roll dough onto a greased cookie sheet. Seal the perforations. Spread the Pumpkin Butter over the top (may substitute with apple butter or pear butter). Roll up starting with the short side pinching seams as you go. Cut into 8 slices to within ½” of the bottom. Pull slices to each side alternating left and right. Sprinkle chopped pecans over the top (optional). Bake at 375° for 12-15 minutes or until golden brown.

Note: Spread with prepared vanilla frosting if desired. 

"Red Lobster" Cheese Biscuits

Red Lobster Cheese Biscuits

Ingredients:

2 cups Bisquick baking mix
⅔ cup Milk
½ cup Shredded Cheddar Cheese
¼ cup melted Butter
¼ tsp. Garlic Powder

Directions:

Mix all ingredients together, stirring just until moistened. Drop onto greased cookie sheet. Bake at 375° until lightly browned.

Round Cheese Bread

Round Cheese Bread

Ingredients:

1 1/2 cups Bisquick Baking Mix
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/2 cup milk
1 egg, lightly beaten
2 Tbsp. melted butter
Additional Parmesan cheese

Directions:

Combine baking mix, mozzarella cheese, Parmesan cheese, oregano, milk, and egg in a large bowl. Spoon into a greased 9 inch round baking pan. Drizzle with the remaining ingredients: melted butter, and additional cheese. Bake at 400° for about 20-25 minutes. Cool 10 minutes; cut into wedges and serve warm.

Servings: 6-8

Note: This is so easy and delicious. Serve it with soup or salad. You won't be disappointed. -Maria