Pen Pals 4 Life

 

 

This page is to post your favorite recipes that you would like to share with others.

Please feel free to post your recipes to my site. Keep in mind when you fill out form your recipe will not show up, until I look over it and post it on here. Please make sure you put a valid e-mail address so that if I have questions I can get in contact with you.

If you do not provide a valid e-mail address your recipe will be deleted and won't be posted on here.

(I just need your e-mail address in case I have a question about the recipe, I don't post it for others to see.)

Also if you have any comments or maybe ideas to make this better please feel free to share them with me.

I hope you enjoy.

Check out the recipes I've got so far....

BAKED MOZZARELLA STICKS

 2 pkg. (5 oz.) string cheese
1/2 c. all-purpose flour
1/4 c. cornstarch
2 lg. egg whites
2 tbsp. water
1-1/2 c. bread crumbs
1 tsp. dried oregano
1/2 tsp. salt
2 tbsp. butter, melted
Marinara sauce

Directions:

Remove cheese from packages; cut each cheese stick in half crosswise. Combine flour and cornstarch in a shallow bowl. Beat egg whites with water in another shallow bowl until well mixed. Combine bread crumbs, oregano, salt in a third shallow bowl.
Coat cheese with flour mixture. Dip into egg white mixture, being sure to coat thoroughly, including ends. Coat with bread crumb mixture. Dip into egg whites and bread crumbs a second time, being sure ends are coated. Place on ungreased baking sheet. Freeze at least 1 hour. Preheat oven to 400 degrees. Drizzle cheese sticks with melted butter. Bake until crumbs just begin to brown, 5-7 minutes. Serve warm with marinara sauce.

TACO SALAD 

 1 head of lettuce
1 lb. ground turkey or beef
1 c. shredded cheddar cheese
1 bottle of French dressing
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic salt
sour cream
salsa
guacamole

Directions:

Optional: Instead of cumin, chili powder, and garlic salt, you can use 1 pkg. of taco seasoning mix. Wash lettuce, drain, tear in bite size pieces and place in an air tight container overnight or for a few hours to make really crisp. Cook meat with spices or taco mix. Assemble salad in glass bowl. Lettuce, meat, cheese, and dressing. Serve sour cream, salsa and guacamole in separate bowls to accompany salad, if desired.

 TUNA NOODLE CASSEROLE

 3 c. egg noodles, cooked
1 can (9-oz.) tuna in water, drained
1 can (29-oz.) Veg-All Mixed Vegetables (optional)
1 can (10-3/4-oz.) cream of mushroom soup
1 c. cheddar cheese, grated

 Directions:

Preheat oven to 350 degrees
Combine all ingredients on a 1-1/2 quart casserole
Bake for 30 minutes or until heated through.

CROCKPOT TEXAS CHILI

2 lbs of ground beef, cooked (I only used 1 lb, but 1.5 might be best)
1 cup green pepper, finely chopped (I pulled mine out of the freezer!)
1 cup onion, finely chopped
1/4 teaspoon celery salt
1 teaspoon salt
Dash of garlic powder
1 1/2 tablespoons chili powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon brown sugar
1/4 teaspoon cumin
Dash parsley (optional)
Dash Worcestershire and soy sauce
1 can diced tomatoes
1 can Rotel
15 oz can tomato sauce
1 small can tomato paste
2 cans kidney beans, drained (or chili beans undrained)

 Directions:

 Mix all ingredients into crockpot and cook on high for 2-3 hours, then low for another 4 hours.

Serve with angel hair pasta, frito chips, cheese, onions, jalapenos, hot sauce, or whatever you like!

HOMEMADE TACO SEASONED MEAT

1 lb ground meat
1 small onion, diced
2 garlic cloves, minced
1 jalapeno, diced
1 tsp. (of each) chili powder, cumin and coriander (can omit or replace w/ cilantro)
1/4 cup water

 Directions:

1. Brown meat, then add onion, garlic and jalapenos.

2. Once meat is brown and onions are transluscent, add seasonings and water and mix.

 

 

 

 

 

 

 

 

 

 

 

CROCK-POT CABBAGE ROLLS

 12 large cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef
1 c. cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Directions:

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. Makes 6 servings.

SWEET & SAVORY SWEET POTATOES

 2 lbs sweet potatoes, peeled
2 T butter,
1/2 cup sugar
1/4 cup orange juice
1/4 tsp ground cayenne
1/4 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees. Halve sweet potatoes, cut into 3/4 inch wedges, then cut wedges crosswise in half.
2. Melt butter, sugar, orange juice, cayenne and cinnamon in a microwave save bowl on high for 30-45 seconds, or just until mixture is syrupy.
3. Put sweet potatoes in a 9×13 baking pan and top with sugar mixture, toss to coat evenly.
4. Roast 45 minutes, stirring once, until tender and glazed.

 

 

 

CHEDDAR PRETZEL ROLLS

 1 pkg. (16-oz.) hot roll mix
1 c. finely shredded Cheddar cheese
1 c. hot water (120-130 degrees)
2 lg. eggs, divided
2 tbsp. butter, softened
3 tbsp. sesame seeds

Directions:

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place hot roll mix in a large bowl; add Cheddar. Prepare mix according to package directions, using hot water, 1 egg and butter. Divide dough evenly into 24 pieces. Roll each piece on a lightly floured surface to form a 12 - to - 14-inch rope. Shape each rope into a pretzel shape; place 2 inches-apart on prepared baking sheets. Beat remaining egg in a small bowl until foamy. Brush each roll with beaten egg. Sprinkle with sesame seeds. Bake rolls until golden, 15-18 minutes. Remove rolls from baking sheets; place on wire racks to cool slightly. Serve warm.

MAGIC COOKIE BARS

1/2 c. butter
1-1/2 c. graham cracker crumbs
1 (14-oz.) can Eagle Brand Condensed Milk
1 (6-oz.) bag semi-sweet chocolate chips
1 (3-1/2-oz.) bag flaked coconut (1-1/2 c.)
1 c. chopped nuts

Directions:

Preheat oven to 350 degrees (325 degree for glass dish). In 13 x 9 inch baking pan, melt margarine; press in graham cracker crumbs; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cut into bars. Store loosely, covered at room temperature. Chill.

ICE CREAM SANDWICHES

 1 egg
1/2 c. shortening
1/4 c. butter, softened
1 tsp. vanilla
1 pkg. devil's food cake mix
ice cream (any flavor)

Directions:

Preheat oven to 375 degrees. Beat egg, shortening, butter, vanilla and 1/2 of the cake mix until smooth. Then stir in remaining cake mix until smooth. Roll dough out and cut into any desired shape or square. Bake 8 to 10 minutes. Poke fork holes in when fresh out of oven. Put ice cream between two cookies and freeze.