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Potluck Divas and Dudes

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S: Potluck Divas and Dudes

FC: Potluck Divas and Dudes

1: Betty, your joy of cooking has inspired us to create a cookbook of our favorite recipes in the hope that you'll never forget us.

2: 4-5 Kelly Newell's Blender Salsa 6-7 Barbara Smith's Mexican Corn Bread 8-9 Aunt Sara's Homemade Bread By Dwight Menix | 10-11 Grandma's Apple Salad By Becky Schultz 12-13 Mary Shank's Marinated Vegetable Salad 14-15 Terrie Adams' Mandarin Salad

3: 28 Barbara Smith's Key Lime White Chocolate Cheesecake 29 Kelly Newell's Baby Crack 30-31 Ginger Weems' Popcorn Crunch 32-33 Judy Radtke’s Brown Sugar Strawberry Tart 34-35 Lisa Wenner's Oatmeal Cake 36-37 Kelley Phillips' Chocolate Éclair Cake 38-39 Grandma Huey's Carrot Cake By Tiffany Menix 40-41 April Lindsay's 7 Layer Bars 42-43 Kelly Traylor's Easy Brownies 44-45 Great Aunt Vera’s Ice Cream By Betsy Peralta 46-47 Karen Payton’s Apple Cake with Caramel Sauce 48-49 Betty Adcock's Snow Mix 50-51 Mother’s Poppy Seed Cake By Betsy Peralta | 16-17 Stacey Hall's Green Chili Hashbrown Casserole 18-19 Susan Owings' Chicken Enchiladas 20-21 Merry Elkin's Great Grilled Cheese 22-23 Kimberly Stone's Ribeye Steak with Whiskey Cream Sauce 24-25 JoAnn Jones' Crock Pot Enchiladas 26-27 Britt Leach's Chicken Higg | 52-53 Kool-Aid Play Clay In Memory of Erin Weems

4: Kelly Newell's Blender Salsa 1 large can tomatoes 1 can Rotell 1 can green chilies (or any type of green chilies) 2 tomatillos several fresh tomatoes 2 lemons (juice) 2 limes (juice) | 4

5: L | Lawry's season salt (some to taste) a little garlic (powder, fresh, frozen, jarred) 1 bunch cilantro (washed and tops twisted off stems) 2 to 4 to 6 jalapeños (It's all about how hot you like it.) half an onion Put it in a blender. Wa La! | 5

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7: Barbara Smith's Mexican Corn Bread | Sift and set aside: 1 cup yellow cornmeal; tsp. salt; and tsp. soda Combine: 2 eggs, 3 Tbsp. shortening, melted, 3/4 cup milk, 1 #2 can cream style corn, 1/2 cup green chili, 1/2 lb. grated cheese Pour half the batter into a 9 x 13 pan which has been greased with oil. Sprinkle half the grated cheese over this. Then place half of the chili on top. Pour on rest of batter. Repeat step 2. Bake at 400 degrees for 30-40 minutes. Serve hot as a vegetable or bread. Good cold, too. Cut into squares. | 7

8: 8 | Friends

9: Aunt Sara's Homemade Bread By Dwight Menix | Ingredients: 2 cups water 2 pkg. active dry yeast 1/2 cup sugar 2 teaspoons salt 6 1/2 -7 cups Gold Medal flour 1 egg 1/4 cup soft shortening or oil Dissolve yeast in water in a large bowl; add sugar, salt, half of flour. Beat thoroughly for 2 minutes adding egg and shortening. Gradually beat in rest of flour. Knead by hand if necessary. Cover with a damp cloth and place in refrigerator. 2 hours before baking, place in 2 greased loaf pans; let dough rise. Heat oven to 400 degrees. Bake for 12-15 minutes. | 9

10: Grandma's Apple Salad By Becky Schultz Mix together: 1/2 cup sugar 1 Tb. spoon. flour 1/2 cup Carnation milk 1/2 cup of water 1 egg (beat slightly) Add to first mixture then add 2 Tb. spoons of vinegar. Add a dash of salt . Cook until thick, cool and pour over chopped apples. 1 1/2 cup pecans 1 quart chopped apples | 10

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12: Mary Shank’s Marinated Vegetable Salad ** All Drained** One 17 oz can petite English peas One 17 oz can white shoe peg corn One 15 1/2 oz French style green beans One 2 oz diced pimentos ** Diced** 1/2 cup celery 1/2 cup onions 1/2 cup green peppers Combine all veggies and toss lightly. **Marinate** 1 cup sugar 1/2 cup vinegar 1/4 cup olive oil Salt and pepper to taste Combine ingredients in sauce pan. Bring to boil over low heat, stirring occasionally. Pour over veggies – stirring gently. Cover and refrigerate for 24 hours. | 12

14: Terrie Adams’ Mandarin Orange Salad | Ingredients: assorted salad greens 1 bunch green onions 1 can (15 oz.) Mandarin Oranges 1/2-1/4 cup sliced almonds fried crumbled bacon | Dressing: 1/4 cup oil 2 Tbsp. vinegar 2 Tbsp. sugar 1/4 tsp. salt | Mix greens, onions, oranges, almonds, and bacon. Put dressing on at time of serving.

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16: Stacey Hall's Green Chili Hashbrown Casserole 1C. Sour Cream 1C. Half and Half 1 Can Cream of Chicken Soup 2C. Sharp Cheddar Cheese Green Chili 2lbs. Hashbrowns Salt & Pepper Mix all ingredients in large mixing bowl. Place in greased 9 X 13 pan and bake for 1 hour at 350 degrees. Sometimes I add bacon, ham, or sausage. They are all good in it. | 16

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18: 4 thighs-boiled and shredded 1 cup sour cream 1 can cream of mushroom soup 1 can cream of chicken soup 1 small can of chopped green chili 2 cups of shredded cheese 10 flour tortillas | Mix first six ingredients together. Save one cup of cheese for top. Put mixture in flour tortilla, roll, place in pan. Spread some mixture on top. Cover with cheese. Bake 350 degrees until cheese melts. | Susan Owings' Chicken Enchiladas

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21: Merry Elkin’s Great Grilled Cheese Makes 1 serving, an easy retirement meal on a budget!! 2 slices of bacon 2 t mayo 2 t medium-hot salsa 2 thick slices 7-grain bread 2 oz extra sharp cheddar cheese, thinly sliced 1/4 of a medium avocado, thinly sliced 2 t butter 1. Cook bacon until very crisp. 2. Remove virtually all the bacon grease, but do not wipe out the skillet. 3. Combine mayo and salsa. Spread on one side of bread. Top with half the cheese, then avocado slices. 4. Top with the bacon. Cover with the second slice of bread. Spread 1 t butter on the bread. 5. Heat skillet over medium heat. Add sandwich, butter-side down, and cook until lightly browned, about 2 min. 6. Spread other t. butter on top. Turn sandwich for another 2 min. until cheese is melted. "TRUE, THIS SANDWICH IS IRRESISTIBLE IN ITS OWN RIGHT. ADDING BACON SEEMED LIKE A NATURAL; USING SEVEN GRAIN BREAD PROVIDED CRUNCH. INCLUDING AVOCADO AND SALSA PUT THE WHOLE SHEBANG OVER THE TOP." | 21

22: 22 | Kimberly Stone's Ribeye Steak with Whiskey Cream Sauce | 5 Tbsp. Butter 2 Tbsp. diced onions 1/4 cup whiskey 1/4 cup beef broth | Salt pepper 1/4 cup cream 2 ribeye steaks | .In a dutch oven heat and melt 2 Tbsp. of butter and place steak over medium-high heat. Make sure to season steak first! Medium rare cook 2 minutes on each side for a thin steak and 3 to 4 minutes on each side for a thick steak. Place the steak on a plate and keep warm while you cook the other steak and make sauce. After cooking steaks melt 2 Tbsp. of butter over medium heat in the skillet. Add the onion and cook until brown, about 4 minutes. Turn off the burner and add the whiskey. Once evaporated add the beef stock and salt and pepper. Add the remaining Tbsp. of butter. Let bubble for 30 second then reduce the heat to low. Once on low add the cream, if still too thin add a little more cream. Simmer on low heat until thick enough. Serve with steaks!

23: Our Very Own Pioneer Woman | 23

24: Jo Ann Jones’ Crock Pot Enchiladas 1 -2 lbs of hamburger meat browned 1 small onion chopped 1 can diced green chilies (any size) *I use frozen fresh green chilies. 1 can mushroom soup 1 can cheddar cheese soup 1 can green enchilada sauce Place everything in a slow cooker. Cook 3-4 hours on medium-high temperature or 6-8 hours on low. Serve over crushed tostadas with a dollop of sour cream. | 24

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26: Chicken Breasts, boiled Package of Wild Rice, prepared Can of Cream of Mushroom soup Sour Cream, approx. 1/3 cup 1. Cut chicken breasts into bite size pieces. 2. In a bowl combine chicken, rice, and soup. 3. Add sour cream to bowl. Additional sour cream can be added to individual taste. 4. Put mixture in a 9x13 pan. 5. Bake in 350 degree oven for 30 minutes. | Britt Leach’s Chicken Higg | 26

28: Barbara Smith's Key Lime White Chocolate Cheesecake Crust: 2 cups crushed graham crackers 1/4 cup sugar 1/2 cup melted butter Filling 6 Tbsp,. fresh squeezed lime juice 1 1/4 oz unflavored gelatin (1 envelope) 10 (1 oz) squares white chocolate 3 (8 oz) packages cream cheese 1 cup sugar 1 1/2 Tbsp.. lime zest 2 1/2 cups heavy cream | Mix crust and press in bottom of a spring foam pan. Over medium heat, heat lime juice and whisk in gelatin. Add 1/2 cup cream. Remove from heat and add white chocolate. Stir until smooth. Let cool. Using electric mixer, blend together cream cheese, sugar, and lime zest. Blend smooth. Slowly beat in the cooled gelatin mixture. Use clean dry beaters and beat remaining 2 cups of whipping cream until soft peaks form. Fold into white chocolate mixture. Pour over crust. Cover and freeze overnight. Run knife around the edge of pan.

29: Cooking is like love. It should be entered into with abandon or not at all. | Make pudding set aside. In another bowl cream together at room temperature cream, cheese, butter, sugar, and vanilla till smooth. Slowly add the cool whip, blend till smooth then add the pudding. Layer in a separate bowl with wafers and fruit! | 29 | Kelly Newell | Baby Crack | 1 large box or 2 small boxes vanilla instant pudding milk to make pudding according to directions 1 large tub Cool Whip | 1 brick cream cheese 1 stick butter 1 cup powdered sugar splash of vanilla fruit 1 box vanilla wafers | Make pudding set aside. In another bowl cream together room temperature cream cheese, butter, sugar, and vanilla till smooth. Slowly add the cool whip, blend till smooth then add the pudding. Layer in a separate bowl with wafers and fruit!

30: Ginger Weems’ Popcorn Crunch 4 bags of microwave popcorn-popped 1 cup of butter 1 1/2 cups of sugar Melt butter, sugar, and Karo syrup and bring to a boil. Simmer for three minutes and add vanilla. Place popcorn /nuts in a large bowl, pour syrup mixture over and stir. Place half the mixture on a foil lined cookie sheet. Bake at 350 for about 10 minutes. Stir after 5 minutes. Put on wax paper to cool. Repeat with remaining half. Enjoy! This is an all time favorite at my house. If you are not careful the kids will eat it all before it is even baked! | 30 | 1/2 cup Karo syrup 1 tsp. Vanilla 1 cup nuts (optional)

32: Judy Radtke’s Brown Sugar Strawberry Tart 1 cup flour 1/4 cup packed dark brown sugar, divided 1 tablespoon cornstarch 1/8 teaspoon salt 1/2 cup cold unsalted butter, cut into pieces 1. Preheat oven to 350. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim. 2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. 3. In a bowl with a mixer on high speed, beat crme frache, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top. alternating cut sides down and up. | 32 | 1 teaspoon vanilla extract, divided 1/2 cup crme frache 1/2 cup whipping cream 12 ounces strawberries, hulled and sliced

33: 4.Make ahead: Chill, loosely covered, up to 4 hours. 5.Note: Nutritional analysis is per serving.

34: Lisa Wenner's Oatmeal Cake | 1.25 c. boiling water 1 c. quick cooking oatmeal .5 c. butter 1 c. sugar 1 c. brown sugar 2 eggs | 1.33 c. flour 1 tsp. baking soda 1 tsp. cinnamon .5 tsp. nutmeg 1 tsp. vanilla | Pour boiling water over oats and butter. Set aside. Mix together remaining ingredients. Add oatmeal mixture. Pour into well- greased and lightly floured 13 x 9 inch cake pan. Bake at 350 degrees about 35 minutes, or until cake tests done. Broiled Icing: | .25 c. evaporated milk 4 tbsp. butter | 1 c. brown sugar .5 c. chopped nuts | While cake is baking, heat ingredients for icing until the sugar is melted. Spread over baked cake and brown under broiler.

35: Who is the real Betty Crocker? | 35

37: Kelley Phillips' Chocolate Éclair Cake | Serves: 12 Preparation Time: 5 min Chilling Time: 8 hr (14.4-ounce) box honey graham crackers (see Tip) 2 (4-serving) packages French vanilla instant pudding mix 3 cups milk 1 (12-ounce) container frozen whipped topping, thawed 1 (16-ounce) container ready-to-spread chocolate frosting 1.. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers. 2. .In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. 3. Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill. Tip One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert. | 37

38: GRANDMA HUEY’S CARROT CAKE BY TIFFANY MENIX Mix all of the ingredients together in on e large bowl. Mix well. Pour the ingredients into a 9 X 13 greased cake pan and bake for 30 minutes on 350 degrees. Cream Cheese Icing | 2 c shredded carrots 2 c sugar 2 c flour 3 eggs 1 c vegetable oil 1 tsp baking soda | 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 c chopped pecans 1 no. 2 can crushed pineapple (with the juice) | 38 | 1 (8 oz) pkg. cream cheese (softened) 4 T. butter (softened) | 2 c powdered sugar 1 tsp vanilla

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41: Name | April Lindsay's 7 Layer Bars | 1 cup finely chopped nuts 1/2 cup (8-10) caramels 1 tsp. Vanilla 1 can sweetened condensed milk | 1/2 cup butter flavored Crisco 1 1/2 cups graham cracker crumbs 1 cup coconut 1 cup mini-marshmallows 1 cup semi-sweet chocolate chips 1 cup butterscotch chips | Preheat oven 350. Melt butter in bottom of pan. Mix graham crumbs in and press to the bottom. Layer in order: coconut, marshmallows, caramel, chocolate chips, butterscotch chips, and pecans. Mix vanilla and milk together and pour over pecans. Bake for 30 minutes. *Note-I usually leave the caramel out. I’ve tried it a couple of times and it gets hard. | 41

42: Kelly Traylor’s Easy Brownies | 1/2 cup butter 1 cup granulated sugar 1 tsp. vanilla 2 eggs | 42 | 1/4 cup cocoa 3/4 cup flour 1/2 cup chopped nuts | Melt butter and let cool. Stir in granulated sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts. Press into greased and floured 8 inch square pan. Bake at 350 degrees for 25-30 minutes. Do not over bake! Cool pan on wire rack before cutting into squares.

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44: Great Aunt Vera’s Ice Cream By Betsy Peralta This is wonderful! It is a cross between a sherbet and ice cream. .Juice of 3 lemons Juice of 3 oranges 3 bananas mashed Mix and freeze in ice cream maker. | 44 | 3 cups sugar 3 cups cream 3 cups milk

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46: Karen Payton’s Apple Cake with Caramel Sauce | 46 | 3/4 cup firmly packed brown sugar 1 1/4 cups all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground nutmeg | 1/2 teaspoon baking soda 1/4 teaspoon curry powder 3/4 cup butter, melted 1/2 cup water 3 eggs 2 teaspoons vanilla 2 large (2 1/2 cups) tart cooking apples, cubed 1/2-inch 3/4 cup chopped walnuts | Sauce 3/4 cup firmly packed brown sugar 1/2 cup whipping cream 3 tablespoons butter 1 teaspoon vanilla

47: 47 | H Heat oven to 350F. Grease and flour 13x9-inch baking pan; set aside. Combine flour, whole wheat flour, sugar, 3/4 cup brown sugar, cinnamon, baking powder, salt, nutmeg, baking soda and curry powder in large bowl. Add melted butter, water, eggs and 2 teaspoons vanilla. Beat at medium speed, scraping bowl often, until well mixed. Stir in apples and walnuts. Spread into prepared pan. Bake for 40 to 45 minutes or until top springs back when touched lightly in center. Cool completely. Just before serving, combine 3/4 cup brown sugar, whipping cream and butter in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes). Stir in vanilla. Drizzle sauce over each piece of cake. Dollop with whipped cream, if desired.

48: Betty Adcock’s Snow Mix | 1-12 oz. box Honeycomb cereal 1-12 oz. box Rice Chex 2-6 oz. packages Pepperidge Farms Goldfish 1-12 oz. package Mr. Salty Miniature Pretzels | 1-12 oz. package slivered almonds 1-12 oz. package pecans 1-12 oz. package walnuts 2 packages white almond bark | Combine dry ingredients in a large roaster pan. Melt almond bark according to microwave instructions. Pour over dry ingredients. Stir well to coat dry ingredients. Store in air-tight containers. | To further extend the recipe: add three bags popped microwave popcorn and add one package almond bark. Pour half recipe in a large pan and pour half melted almond bark over. Stir gently and let cool thoroughly.

49: Cooking: A Life Long Passion | 49

50: Mother’s Poppy Seed Cake By Betsy Peralta Everyone in my family had to have this cake for their birthday, even if you didn't like it. You still got it! Cream butter and sugar, add remaining ingredients. Bake in 3 layers at 350 degrees for 20 minutes | 50 | 2 c. flour 2 tsp. baking powder 1 tsp. vanilla 4 egg whites | 3/4 c. poppy seed (soak overnight in milk) 3/4 c. milk 2/3 c. butter 1 1/2 c. sugar | Frosting: Milk chocolate icing | Filling: Make butterscotch pie filling, add pecans.

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52: Kool-Aid Play Clay In memory of Erin Weems 1 Cup Flour 1 1/2 Cup Salt 3 tsp. Oil 1 pkg. Kool-Aid Add 1 cup boiling water knead together-add more flour if needed until it makes a soft dough. Store in Ziplock bag. (lasts forever!) This is a great activity to do with kids! Erin brought the recipe home from a friends house (Alyssa Chavez) and now we make it all the time!

53: 53 | Erin & Garrison

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About This Mixbook

  • Title: Potluck Divas and Dudes
  • Betty's Cookbook
  • Tags: None
  • Started: over 4 years ago
  • Updated: over 3 years ago

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