Zu bread

Zu bread
  • 3 Cup(s) flour
  • ½ Teaspoon(s) baking soda
  • 1 Teaspoon(s) salt
  • ¾ Cup(s) nuts and raisins
  • 3 eggs
  • 2 Cup(s) sugar
  • 1 Cup(s) oil
  • 8 Ounce(s) crushed pinapple
  • 2 Cup(s) shredded zu
  • 2 Teaspoon(s) vanilla
  1. Mix all together and cook at 350 for 1 hour in greased loaf pan.


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Ziti Casserole

Ziti Casserole
  • 1 package (16 oz) ziti
  • 3 Pound(s) ground beef
  • 2 Cup(s) finely chopped onions
  • 1 Pound(s) mushrooms sliced (5 cups)
  • 2 clove garlic minced
  • 4 Cup(s) or more spaghetti sauce
  • ½ Cup(s) red wine
  • 2 Teaspoon(s) oregano leaves
  • 2 Teaspoon(s) salt
  • 1 Teaspoon(s) pepper
  • 8 Ounce(s) mozzarella cheese, shredded (or more)
  • 2 Cup(s) sour cream
  1. Cook pasta, reducing cooking time to 5 minutes, drain. Meanwhile, saute beef and onions until beef is well browned. Add mushrooms and garlic and cook 3 minutes. Combine meat mixture, sauce,wine, oregano, salt and pepper. Add pasta and mix. Pour into 2 greased 13 X 9 inch baking dishes; sprinkle with cheese. Cover; bake at 350 for 35 to 400 minutes - serve with sour cream (I never do the sour cream)


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Yucca Shooter

Yucca Shooter
Recipe type: Beverage
  • 1 large can Limeade
  • 3 juiced to death lemon
  • 3 juiced to death lime
  • ¾ Cup(s) sugar
  • ⅓ of the can u used of limeade vodka
  1. mix above w/2 to 3 empty-limeade-cans of water
  2. add more than a few lime/lemon carcasses
  3. seep overnight.
  4. pour in shooters
  5. try not to hurt yourself


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Whiskey Sour Slush

Whiskey Sour Slush
Recipe type: Beverage
  • 12 Ounce(s) frozen orange juice
  • 12 Ounce(s) frozen lemonade
  • 4 cans water
  • 1 jar of marachnio cherries
  • 1 Cup(s) strong tea
  • 1 Cup(s) sugar (optional)
  • 2 Cup(s) whiskey
  1. Mix all ingredients and freeze for at least 48 hours. Fill glasses ⅔ full with slushy and add 7-up or sprite.


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Whipped Cream

Whipped Cream
  • 1 Cup(s) heavy cream
  • 3 Tablespoon(s) confectioners sugar
  • ½ Teaspoon(s) vanilla


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Warm Broccoli N’ Cheddar Dip

Warm Broccoli N' Cheddar Dip
  • 1 envelope lipton vegetable soup
  • 16 Ounce(s) sour cream
  • 1 Cup(s) shredded cheddar cheese
  • 10 Ounce(s) frozen chopped broccoli or spinach thawed and squeezed dry
  1. Preheat oven to 350. Combine vegetable soup mix, sour cream, broccoli and ¾ cup cheese. Pour mixture into small casserole dish. Top with remaining ¼ cup cheese. Bake uncovered 30 minutes or until heated through. Serve with Wheat thins or other crackers.


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Walton Mountain Cooffee Cake

Walton Mountain Cooffee Cake
  • ½ Cup(s) pecan halves
  • 2 15-ounce packages frozen white dinner-roll dough (18 to 24 d
  • 1 4 serving size package instant butterscotch pudding mix
  • 1 Cup(s) packed brown sugar
  • ½ Cup(s) butter or margarine
  • ⅓ Teaspoon(s) ground cinnamon
  1. Generously grease a 10-inch fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter or margarine, and cinnamon till butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerator for 12 to 24 hours. Uncover and bake in a 350 oven about 30 minutes or till top is golden brown. Immediately invert coffee cake onto a serving tray or plate. Let stand about 15 minutes to cool slightly before serving.


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Tomato-Vodka Sauce

Tomato-Vodka Sauce
  • ½ Tablespoon(s) olive oil
  • ½ Cup(s) chopped shallots or sweet onion
  • ⅓ Cup(s) vodka
  • 1 Cup(s) canned evaporated skim milk
  • 1 15-ounce can tomato sauce
  • ⅛ Teaspoon(s) cayenne pepper (optional)
  1. Heat the oil in a heavy, large skillet over medium heat. Add the shallots or onion, and cook, stirring, for 4 minutes.
  2. Add the vodka; carefully ignite the sauce with a long match (the flame will extinguish in about 1 minute). Reduce the heat to low and simmer 2 minutes, shaking pan occasionally.
  3. Add the milk, and simmer, stirring frequently, until the sauce is reduced and has thickened, about 10 minutes. Add the tamato sauce and cayenne, if desered, and simmer until thickened again, about 5 minutes more.
  4. Serve immediately over hot pasta, or store, covered, in refrigerator, for up tot 3 days.
  5. Makes about 2 cups, or four ½ cup services


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Texas Caviar

Texas Caviar
  • 2 cans black eye peas
  • ½ whole green pepper finely chopped
  • 1 tomato diced
  • 1 small can pimentos diced
  • 1 small can black olives diced
  • ½ onion diced
  • 8 Ounce(s) italian dressing
  1. Rinse peas well and drain. Add all ingredients together with peas and mix well. Refrigerate at least a few hours before serving. Overnight is good. Serve
  2. with Scoop Fritos.


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Surprise South Beach Mashed “Potato”

Surprise South Beach Mashed "Potato"
Serves: 4
  • 4 Cup(s) cauliflower florets
  • 1 Ounce(s) i can't believe it's not butter spray
  • 1 Ounce(s) land o'lakes gourmet fat-free half & half
  1. Steam or microwave th cauliflower until soft. Puree in a food processor, adding the butter spray and the half-and-half to taste. Season with salt and pepper.


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