Yummiest Corn Chip Dip

You'll never believe how a can of rotel can change a block of cream cheese and vice versa. This is one of the yummiest, easiest chip-dip recipes ever, and when I begged my friend for the recipe and got it, I was amazed at the simplicity. It's quickly become a Mayfield staple.

1 pkg cream cheese, softened to room temperature
1 can Rotell
Fritos

Mix together cream cheese and Rotell until thoroughly blended. Chill, serve with Fritos.

Fresh Fruit Pie

I use this recipe for all my fresh fruit pies - strawberry, peach, blackberry, etc. Just match the gelatin flavor to the fruit.

1 9-in pie crust, baked and cooled
3 c water
1 c sugar
1 pkg fruit-flavored gelatin
3 T Cornstarch
4 cups fruit, prepared (sliced, etc.)

In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much.) Pour over fresh fruit and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream or serve with a scoop of vanilla ice cream.

Volcano Explosion

1 box powered sugar
1 8 ounce package cream cheese
1 stick of butter
1 german chocolate cake mix
1 C. pecans - chopped
1 C. coconut


Spread pecans and coconut in the bottom of a greased 9x13 pan. Mix cake as directed and pour over pecans and coconut.


Cream butter, sugar and cream cheese and drop by spoonfuls on top of cake.


Bake at 350 degree for 50 minutes

Lorna Doone Salad

1 large container of cool whip, thawed
1 large package instant vanilla pudding, prepared per box directions, substituting milk for buttermilk
2 cans mandarin oranges, drained
2 cans pineapple tidbits, drained
1 small jar of maraschino cherries, drained and sliced in half
1-package Lorna Doone cookies broken into small pieces
Make pudding according to box directions and let thicken in fridge for 30 minutes. Add cool whip, canned fruit and cookies. Best if refrigerated for 2 hours prior to serving.
Try using different fruit combinations ... strawberries, blueberries, raspberries, kiwi, etc., are delicious as well!

Barbeque Beans

1-pound bacon – crisp and crumbled
1 small onion, chopped
1 red pepper, chopped
¾ C. brown sugar
¼ C. ketchup
¾ C. barbecue sauce
2 Tbls. Mustard
3 tsp. Molasses
1 tsp. Salt
1 tsp. Pepper
1 – 16 ounce can white beans, drained
1 – 16 ounce can Lima or butter beans, drained
1 – 16 ounce can red kidney beans, drained
2 – 16 ounce cans ranch style beans, undrained

Combine all ingredients and bake @ 325 for 1 hour.

Quiche

8 large eggs, whipped
1-pint heavy cream or half and half
½ tsp. Salt
½ tsp. Lowry’s seasoning salt
1 Tbls. butter
2 green onions, chopped
1 C. fresh spinach, chopped
2 Tbls. Horseradish sauce
1 pound bacon, cooked, drained and crumbled
1 C. cheddar cheese, shredded
1 C. Swiss or Monterey cheese, shredded

Sauté onions and spinach in butter until slightly browned. Add remaining ingredients and pour into unbaked pie shell. Bake @ 350 for 45-50 minutes.

Creamy Tomato Chicken Fettuccine

1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1 large onion, chopped
2 cans (14 oz) diced tomatoes
2 t oregano
1 t sugar
1 t salt
1 c alfredo sauce
fettuccine noodles, cooked per package directions
mozzarella cheese

Brown chicken and onion in a small amount of oil. Add tomatoes and spices and simmer until chicken is cooked through. Stir in alfredo sauce and heat until warm. Serve over fettuccine noodles and sprinkle with a small amount of mozzarella cheese.