5 peeled and sliced potatoes 1 can cream of chicken soup 1/4 cup finely chopped onion 1 can evaporated milk 1 clove garlic minced 1 cup grated cheddar cheese Mrs. Dash to season
Lightly grease dutch oven and layer with finely sliced potatoes. Mix remaining ingredients and pour over the potatoes. Place dutch oven lid on and top with 12 coals and 12 coals under the base. Let cook 45 min aprox or until potatoes are to your desired softness.
1 egg 1 egg white 1/2 cup sugar 1/4 tsp salt 2/3 cup flour 2 Tbsp melted butter
Mix all together until smooth. This is a thick batter. Would be easiest if you have a hot iron(like a waffle iron) designed for making these. I don't have one (yet). So I used a frying pan. Make sure pan is hot before putting batter in it. Spread thin with the back of your spoon (this was a tricky thing as the batter is very thick and slips easily in the pan). Cook on each side until golden brown. Roll into cone shape or place on bottom of muffin tin to form into a bowl. Let cool completely and enjoy with a scoop or tow of icecream.
Take one of your favorite cookies and place it bottom side up, take a scoop of softened icecream and smooth it onto the cookie, top with remaining cookie so the top of the cookie is facing you, place in freezer until hardened.
8 oz cream cheese spread thin over serving plate 2 tomatoes aprox. diced and layered over cream cheese 1 cup cheddar cheese shredded sprinkled over tomatoes 1/2 can olives dices or 1/2 can black beans rinsed/drained spooned over cheese 2 green onion stalks chopped and sprinkled on top
from Bakers our best desserts for chocolate lovers Crust: 1 1/2 cups crushed oreo chocolate sandwich cookies (18 cookies w/ cream) 2 Tbsp melted butter (I omited this due to using the filling of the cookie)
Cheesecake: 3 pkg (8oz each) cream cheese, softened 1 cup sugar 1 tsp vanilla 1 pkg (8 squares) semi-sweet baking chocolate which also equals 1 cup choc. chips 3 eggs, beaten Preheat oven to 325 degrees using a silver 9-inch springform pan or 300 degrees if using dark non-stick pan. Press crushed cookie crumbs into bottom of lightly greased pan. If using butter bake for 10 min. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust.
Bake 45 to 55 min until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and raspberries, if desired.
1 cup sugar 8 oz softened cream cheese 3/4 cup butter (1 1/2 stick) 2 tsp vanilla 2 1/4 cup flour
Blend the first 4 ingredients in mixer until smooth and well blended.
Add 1/2 tsp baking soda 2 1/4 cups flour
After these are mixed in well seperate dough in to 2 halves and to one half add
2 squares baking chocolate (melted)
Place each dough ball wrapped in fridge for 30 minutes. Roll out onto wax paper until 1/4 in thick and each rectangle is the same size as the other 10 x 8-inch. Take one and place it on top of the other and roll them together tightly. Recover and place in the fridge for 1 hour. Remove the protective covering and slice the cookie dough 1/4 inch thick and place on greased cookie sheet. Bake at 350 degrees for aprox 10 to 15 min. Let cool on cookie sheet.
1 bag minature marshmallows (melted) powdered sugar 1/2 tsp vanilla or almond extract
melt the marshmallows, stir until smooth and cool enough to touch. Add powdered sugar in portions until the mixture becomes workable with your hands.
I would recommend stirring until it comes together to the point you can't anymore to avoid this. Then pick up the ball and keep working in the powdered sugar until it is not longer sticky and you can easily roll it out with a rolling pin. Cut and shape and place on your cake.
School Glue (Clear or White) Water Borax solution (1/2 cup borax to 1 liter water, best mixed in an empty pop bottle) Food coloring popcycle sticks Directions:
Pour aprox 1/4 to 1/2 cup glue into a disposable plastic cup. Pour aprox 1/4 to 1/2 cup water into the glue so you have the same amount as the glue. Put in a few drops of food coloring. Add only a very small amout at a time of the borax solution and stir, the solution will soon start to thicken and adhere to the stirring stick. The original link for this I found through Amy. I added just small amounts at a time of the borax as needed while stirring until it was the right consistency. You will want to stop while it is still sticky as you roll with your hands the slime forms nicely and what was once stuck on your skin works itself back into the main ball of slime you are now holding.
Store in an airtight container in the fridge to prolong its stability.
My first attempt I used the 1/2 and 1/2 however, I did the borax saturated water and it thickened really stiff and was kind of a bouncy ball except broke really easily when bounced a few times. Here's what it looked like. So don't make that same mistake. Video tutorial
Place your unshucked corn directly onto the hot coals and turn regularly as they cook. You may wet the outer layer first to help keep the inside moist. Cook for 15 minutes. Peel off the husks and top with butter.
1 can cream of chicken soup 1 cup sour cream 3/4 to 1 can can milk (evaporated milk) 3 Tbsp dried onions 1 boullion cube 1 Tbsp Greek seasoning 1 1/2 cups rice 4 to 6 chicken breasts
Combine all ingredients and place chicken breasts into the sauce covering chicken after you have sprayed your dutch oven. Cook with 12 hot coals on the bottom and 12 hot coals on the top aprox 45 minutes to 1 hour depending on the thickness of your chicken.
Place water in bottom of sprayed dutch oven and mix in vanilla, pour in fruit and sprinkle with sugar then coat evenly with tapioca, adding the cake mix evenly over that and finally placing the cubed butter evenly around the cake mix layer.
Cover and place 12 hot coals on the bottom and 12 hot coals on the top. It takes aprox 45 min to 60 min to cook although you can have it as gooey or set as you prefer your cake mix. You will smell it as it gets closer to completion.
