Thursday, September 21, 2017

Green Sauce

by Lisa Johnson

These are all "to taste"
  • 1 cup mayonnaise
  • 1 cup sour cream
  • One large handful of fresh cilantro
  • 1 teaspoon minced garlic
  • 3  or 4 tablespoons dry ranch dressing mix
  • juice from a small lime
  • 1 cup salsa verde

Put the cilantro in the bottom of a blender. Add the rest of the ingredients in any order. Blend until smooth.

We use this on tacos, enchiladas, nachos, etc.

Tuesday, October 18, 2016

Philly Cheesesteak Sandwiches

by Lynette Wright

http://lisa-marie-johnson.blogspot.com/2009/01/philly-cheese-steaks.html

Monday, June 6, 2016

Mexican Sour Crm Rice

adapted from Mum's The Word

  • 2 cans (14 ounce) chicken broth
  • 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
  • 2 cup sour cream
  • 8 ounces diced green chilies
  • 2 cup shredded Monterey jack cheese
  • 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
  • 1/2 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 small can diced jalapenos
  1. Preheat oven to 350 degrees.
  2. In a large pot, bring the rice and chicken broth to a boil.
  3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
  4. Spray an 9x13 square casserole dish with non-stick spray set aside.
  5. Once rice is done, all chicken broth will be absorbed.
  6. Turn off burner and place pot on a cool burner.
  7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
  8. Season with salt and mix again.
  9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
  10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
  11. Serve immediately!

This is delicious & spicy (especially the next day).

Pumpkin Pecan Cobbler

adapted from Lauren's Latest



  • 2 cup + 6 tablespoons all purpose flour
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 1/2 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup melted butter or vegetable oil
  • 3 tsp vanilla

    TOPPING

    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 1/2 cup chopped pecans
    • 3 cups very hot water
    1. Preheat oven to 350 degrees.
    2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
    3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
    4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

    Shrimp Boil

    by Kerry & Lisa Johnson

    • Fill pot with water about 2/3 full add 1/3 pkg of seasoning. 
    • Bring to a full rolling boil. 
    • 5 lbs red potatoes (cook for 15 min)
    • 10 ears Corn on the cob (break in 1/2 or 1/3) (cook for 5 min)
      • PLUS small onions (optional)
    • 1 pkg Costco sausages cut in thirds (cook for 5 min)
    Turn off burner
    • Add 1 to 2 pkgs thawed (peeled with tails on) shrimp (cook for 2 min) Do not over cook them or they will be rubbery 
    Immediately drain and serve on a tin-foil covered table.
    We put the condiments (real butter, BBQ sauce, cocktail sauce, etc) right onto the tinfoil.
    Clean up is a breeze ... put all the trash in the middle, roll up the tinfoil, and throw it away!

    Monday, April 11, 2016

    Spicy Corn Dip

    • 1 can black beans
      • Rinse and drain well. Spread in the bottom of a greased/sprayed 8x8 oven safe pan.
    • 2 cans whole kernel corn (drained)
    • 7 oz can green chilies
    • 1 c mayonnaise
    • 1 c sour cream
    • 16 oz shredded cheddar cheese
    • 1 tsp black pepper
    • 1/2 tsp garlic powder
    • 2 TBS chopped jalapeno
      • Mix together and pour on top of black beans (DO NOT STIR).
    Bake at 350 degrees for 20 min.
    Serve with chips or crackers.

    Thursday, November 26, 2015

    THE BEST Caramel Sauce

    by Kellie Cloward

    • 1/2 c butter (NOT margarine)
    • 1 c brown sugar
    • 1/4 tsp salt
    Melt and bring to a boil in a heavy bottomed pan (to help prevent burning). Take off the heat and immediately add:
    • 1 tsp vanilla
    • 1/2 c evaporated milk
    Be careful, b/c the mixture sputters & spatters when you add the evaporated milk. Stir well to combine. Refrigerate any leftovers once it has cooled.