Living On Vacation

1 Yellow Cake Mix
1 Stick of Margarine
3 Eggs
1 8 oz. pkg of Cream Cheese
1 lb. Powder Sugar

Step 1 – Combine yellow cake mix, margarine (melted) and 1 egg, then press into a 9 x 12 cake pan with wax paper wrapped in your hand like a glove (kids love this part).

Step 2 – Combine cream cheese (slightly melted .. won’t really melt or it will burn but put in a bowl for 1 minute in microwave), 2 eggs — stir well then add 1 lb of powder sugar a little at a time, stirring between each time you add a bit more.

Step 3 – Our cream cheese / egg / sugar mixture on top of cake mix you prepared in Step 1 (crust), then … BAKE 40 minutes at 350 degrees.

Rotel, the ingredient that makes a “good recipe GREAT”!  And read the history of Rotel — very interesting indeed!

One of my family’s all time favorites is …

Beefy Bean Burritos
- 3 to 4 lb. Roast
- 2 cups of Pinto Beans (washed)
- 1 can of Rotel
- cover in water
- salt and pepper

Cook on medium heat (in a crock pot) 6 – 8 hours then serve with in tortillos with grated cheese, chopped tomatoes, onions, etc.

http://www.texmex.net/Rotel/main.htm

Stopped by the Farmer’s Market today and purchased a few ears of fresh corn .. we normally ‘grill’ our corn but didn’t have plans for grilling this evening so went searching .. found a SIMPLE and EASY alternative!

Time Required: 15 minutes
Here’s How:
1.Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
2.Add corn on the cob (husk and cornsilk removed) to the boiling water.
3.Let water return to a full boil.
4.Cover pot and immediately turn off heat.
5.Let covered pot sit undisturbed on the burner for 10 to 15 minutes.
6.Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning.

Tips:
1.Be sure the corn is fresh. Leaves should be green and pliable. The silk should be dry, not soggy.
2.Avoid buying corn with husks removed. It is probably old. The husk keeps it fresher.
3.Cook fresh corn within 24 hours of purchase.
4.Overcooking toughens corn.
5.Do not salt the water. Salt will toughen the corn. Sugar may be added at 1 teaspoon per quart of water, but it shouldn’t be necessary.

INGREDIENTS
6 slices bacon
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) cans clams
2 (8 ounce) jars clam juice
4 cups milk
1 cup cubed potatoes
1 (8 ounce) package white Cheddar cheese, shredded
2 tablespoons chopped fresh parsley, for garnish

DIRECTIONS
In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.

Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.

Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.

Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

Ingredients
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Directions
Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

BAKED BUTTERNUT SQUASH

Wash 2 Butternut squashes, split them in half, and remove seeds. Coat the meat thickly with butter and sprinkle with sugar, salt and pepper to taste and a little ground ginger. Arrange cut side up in a shallow baking pan in 1 inch of water. Bake them in a moderate oven (350 degree) for about 1 hour or until they are brown and very tender when tested with a fork. Serve with the shell.

Good and filling. Smoked salmon, (get this in the grocery store already cooked and in many flavors) plain or onion bagel, cream cheese and capers.

Spread cream cheese on the bagel, add capers and top with the smoked salmon.

Yummy treat anytime!

Tip: Capers are found in the pickle aisle of the grocery store in a jar and are green and round.

Shared by Stephanie Blaker

Easy Pork Chops

Ingredients:
4 pork chops
1 large onion, chopped
½ can of cream of mushroom soup
1 cup of sour cream
1 tablespoon of butter
Freshly ground black pepper

Preparation Instructions:
Sauté the onion in butter until it turns transparent.

Add the pork chops to a suitably sized skillet and brown on one side. After turning, add the cream of mushroom soup and sour cream.

Turn down the heat and cover. Cook for about 20 minutes or until done. Add freshly ground black pepper, to taste.

Serve with a simple pasta / noodle side dish, baked beans, fresh tossed salad and hot rolls. For desert, offer vanilla ice cream served in cones!

Grilled Pork Chops

Ingredients:
4 pork chops
¼ cup of soy sauce
¼ cup of water
2 tablespoons of brown sugar
2 tablespoons of lemon juice
1 tablespoon of minced onion
1 teaspoon of garlic

Preparation Instructions:
Combine ingredients and pour over chops; marinate overnight.

Grill the pork chops 4 minutes, turn, baste and grill for another 6 minutes more or until done.

Serve with corn on the cob, a fresh tossed salad and bread. For desert, offer vanilla ice cream with toppings for “make your own” sundae!

Baked French toast is so easy to prepare the night before, and you’ve never had moister, fluffier results! Serve this French toast with your favorite syrup and orange wedges or other fresh fruit.

Ingredients:

• 1 loaf French bread, about 1 pound
• 8 large eggs
• 3 1/2 cups whole milk
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch salt
• ***Streusel Topping***
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/2 teaspoon ground cinnamon
• pinch salt
• 4 tablespoons softened butter
• 1/2 cup chopped pecans, optional

Preparation:

Grease a 9×13-inch baking pan.

Slice bread into 1-inch slices, about 18 to 20 slices. Arrange bread slices in the baking pan, arranging a second layer overlapping the first.

Whisk together the eggs with milk, 1/4 cup brown sugar, vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Feel free to use a blender for the milk mixture.

Pour the milk mixture over the bread, pressing the bread down lightly all over to be sure it will soak up the milk mixture. Cover the pan with foil or plastic wrap and refrigerate overnight.

Preheat oven to 350°.

In a bowl, combine 1/2 cup brown sugar with the flour, 1/2 teaspoon cinnamon, pinch salt, and 4 tablespoons butter. Blend well. Add pecans, if using. Sprinkle over the soaked bread and bake for about 25 to 35 minutes, until nicely browned.

Serves 8 to 10 and we’ll be serving this at our upcoming Leadership Retreat in Texas!