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Rob and Louise Recipes

Rob & Louise Recipe Page

UPDATES FOR 2009!!

Reindeer Food

Ingredients:

12 ounce box crispix cereal or Corn Chex Cereal

1/2 cup butter

1 cup peanut butter

12 ounces chocolate chips

2 to 3 cups powdered sugar

2 cups holiday m&m's or other red and green candies

Directions:

On the stove in a pan or in a medium sized microwave safe bowl, combine butter, peanut butter and chocolate chips and heat until mixture is melted and smooth. Place the cereal in another large bowl and pour melted mixture over the cereal. Stir until the cereal is thoroughly coated. Pour powdered sugar into a large plastic food bag. Pour the coated cereal into sugar and shake until well coated. Pour cereal on wax paper to cool. When cooled, mix with holiday candies. Serve in bowls, snack bags, or place in glass jars with ribbon to make a holiday gift.

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Chocolate Peppermint Trifle

Ingredients:

1 package chocolate cake mix, baked in a 9x13" pan, according to package directions

4 cups cold milk

2 (3.9 ounce) package jello chocolate or flavor instant pudding

12 ounces whipped topping, thawed

2 cups crushed peppermint candy or candy canes

Directions:

Cool cake and cut into 1/2" cubes. Add milk to dry pudding mix in medium bowl. Beat until well blended. Layer half each of cake cubes, pudding, whipping topping and peppermint candy in large glass trifle bowl. Repeat all layers, leaving some of the whipped topping and peppermint candy to decorate the top. Cover and refrigerate until ready to serve.

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Nashville Kat's Layered Key Lime Cake

1 (18.25 ounce) package lemon cake mix

¾ c applesauce

1/3 c plus ¼ c of olive oil

4 eggs

1 (3 ounce) package lime jello

3/4 c orange juice

¼ c lime juice & 4 T powdered sugar

Frosting:

1/2 c butter

1 (8 ounce) package cream cheese

1t vanilla

Zest of 1 lime

5 T lime juice

4 c powdered sugar

Oven to 325° Combine cake mix, jello, oil, eggs and orange juice. Pour into 3 round cake pans. & bake for 28 minutes. Combine lime juice and powdered sugar & drizzle over all 3 warm cakes. Frosting: cream the butter and cream cheese. Add lime juice, zest & powdered sugar. Mix well. Make sure cakes are totally cooled before frosting. There is enough frosting to put a good amount between layers as well as frosting the entire cake. Put the frosting in the fridge for an hour so it does not melt off the cake. Next time I’ll put it in the freezer for 30 minutes then frost the cakes.

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PUMPKIN DIP

1 (15oz) can pumpkin; 2 cups powdered sugar; 1 (8 oz) cream cheese; 1 teas ground cinnamon; ½ teas ground ginger. Beat powdered sugar and pumpkin in a bowl, add cream cheese, cinnamon and ginger. Beat until smooth. Refrig several hours or overnight to blend flavors. Serve with fruit, gingersnaps or butter cookies (I used graham crackers).

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Lori's Pumpkin Cheesecake

2-8 oz pkg cream cheese, softened
1 1/2 c sugar
2 eggs
3/4 c cooked pumpkin
1/4c flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 9 inch pie shell

Preheat oven to 350 degrees. Beat cream chees, sugar and eggs together until smooth. Add pumpkin. Stir in flour, nutmeg, and cinnamon. Beat well. Pour into pie shell and bake for 60 minutes.

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> PUMPKIN PIE
> 1 (15 oz) can pumpkin (about 2 cups)
> 1 (14 oz) can Eagle Brand sweetened condensed milk
> 2 large eggs
> 1 teaspoon cinnamon
> 1/2 teaspoon ground ginger
> 1/2 teaspoon nutmeg
> 1/2 teaspoon salt
> 1 (9 inch) unbaked pie crust
>
> Heat over to 425 degrees. Whisk pumpkin and all ingredients until smooth. Pour into crust.
>
> Bake 15 minutes....reduce oven temp to 350 degrees...then continue baking another 35 to 40 minutes. Cool.

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2008 RECIPES

Monkey Bread(from Gretchen at the Special Memories Zoo)

1 loaf of frozen bread dough- thaw enough to cut into pieces (I use a scissors)

Mix together 3/4 c. sugar, 3/4 cup brown sugar, 1 tablespoon cinnamon, & 1/2 c. chopped walnuts(optional)

Melt 1 1/2 sticks of butter

Dip bread pieces in butter, roll in sugar mixture, drop in a buttered bundt pan

Let Rise

Bake 350 degrees for approximately 40 minutes or until the top is golden brown.

Turn pan over onto a plate, Your monkey bread will be hot and the sugar mixture will have melted into an ooey, gooey, yummy treat.

Chocolate chip pudding cookies

Follow the directions on the chocolate chip package except take out 1/2 C. sugar and 1/4 C. butter.

Then when you are mixing together the sugars add 1 small package of instant pudding mix.

Bake according to package. You will end up with soft and fluffy cookies that stay soft for a long time.

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ANGE'S SNACK MIX

1 package pretzel goldfish

1 package cheddar (baby) goldfish

1 package multi-color goldfish

1 package bugles

1 jar peanuts

1 cup oil

1 package Hidden Valley Ranch Dressing mix

Mix oil and dressing mix. Put goldfish, bugles and peanuts in a large container. Pour oil and dressing mixture into the container and stir well. Put in air-tight container. Stir and flip every 15 minutes for 1 hour. Enjoy!!

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Peanut Butter Reindeer
Cookies(courtesy of Wayne the cab driver!)

- Ingredients:

1/2 cup creamy peanut butter

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 packed brown sugar

1 egg

1 1/3 cup all purpose flour

1 teaspoon baking powder

96 small round pretzel twists

1/4 semi sweet chocolate chips (96)

1 tablespoon red cinnamon candies (48) or red mini baking bits

Directions:

Heat oven to 375 degrees. (If using dark or nonstick cookie sheet, heat oven to 350 degrees).In large bowl, beat peanut butter, butter and sugars on medium speed until light and fluffy. Beat in egg. Stir in flour and baking powder.For each cookie, shape 1 inch ball of dough into triangle shape about 1 1/2 inches long. On ungreased cookie sheet, place 2 pretzel twists about 1 inch apart to look like antlers, press top of dough triangle gently into pretzels. Repeat with remaining dough and pretzels.Bake 5 to 10 minutes or until edges just begin to brown. Immediately press 2 chocolate chips for eyes and 1 cinnamon candy for nose onto each cookie. Let stand 2 minutes, remove from cookie sheet. Let stand 2 minutes, remove from cookie sheet to wire rack, cool completely, about 30 minutes.

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Sherri's Creamy Chicken Dip

1 cup mayo

1 cup 8oz sour cream

1 can chopped chestnuts,drained

2 tbsp dried minced onion

2 tbsp dried parsley flakes

1 tbsp soy sauce

1 tsp garlic powder

2 can shredded cooked chix. Sm tin

Mix all ingredients. Chill

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Kirsten's Bruschetta

7-8 Roma tomatoes diced
3 garlic cloves minced or pressed thru garlic press
3 Basil leaves chopped
1 Tablespoon olive oil
1 Tablespoon Balsamic Vinegar
Black pepper

I added a little extra Olive Oil & Balsamic Vinegar ( about a 1/2 teaspoon)
Keep in refrigerator about 5-6 hours before serving to marinate. I used a loaf of French bread and shredded Parmesean Cheese but it is "to die for" with fresh Mozzarella.

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APPETIZERS FROM TESS

Artichoke dip:

1 can artichoke hearts-chopped

1 cup REAL mayo

1 cup parmesan cheese

1 cup motz. Cheese

1 tsp garlic

Mix it all together and put in a pie plate, back at 350 until slightly brown and bubbly on top serve warm with wheat thin crackers (or which ever cracker is you favorite)

Chicken wings:

3 lbs chicken wings (I cut the tips off and throw that out and then cut the wing at the join to make two pieces)

5 oz. soy sauce

1 cup brown sugar

1 tsp lemon juice

Layer wings in a 13x9” baking sheet, Mix soy sauce, brown sugar and lemon juice together and pour over wings. Bake COVERED at 325 for two hours remove cover and bake for an additional hour. You may put it in a crock pot for serving.

(I usually make another batch of the liquid to add to the crock pot)

GARLIC MUSHROOMS

1 lb. butter
1- Tbls Accent
1- Tbls Worcestershire
1-Tbls pepper
4-beef bouillon cubes
4-chicken bouillon cubes
2-cups hearty burgundy wine (buy the cheapest kind you can find..it's
about $3.99)

3-Tbl spoons garlic (may add more to your taste)
1-sliced onion (may add more to your taste)
5-1 lb. pkgs. Whole mushrooms

Combine all ingredients in large pot or slow cooker. Let mushrooms cook
on low for at least 8 hours. The longer they cook the better. You may
also add a sliced onion the next day for added flavor. Serve warm. I
sometimes start them on the stove and move to a slow cooker when they
are cooked down. Save left over liquid and freeze, take out and add
more mushrooms at a later date.

I sometimes double the amount of mushrooms if I have a large number of
people you'll have plenty of liquid for the extra mushrooms.

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Party Pinwheels(FROM BETH)

Ingredients:

12 - 10” flour tortillas

16 oz. softened cream cheese

1 packet Ranch dip seasoning

¼ c diced celery

¼ c diced red bell pepper

4 scallions finely sliced

1 ½ c shredded cheddar cheese

12 slices deli ham (a little smaller than the tortilla)

Preparation:

1. Combine all ingredients except the tortillas and ham.

2. Spread cream cheese mixture on one side of tortilla, top with a slice of ham.

3. Tightly roll the tortilla and wrap with aluminum foil.

4. Refrigerate for at least 4 hours, or overnight if time allows.

5. Slice the pinwheels in 1” pieces and arrange on a platter.

Depending on how thick or thin you make the layer of cream cheese you may need more or less tortillas and ham. My preference is to make them on the thin side

These are a crowd pleaser. I made this one time for Thanksgiving, and now I have to bring them to every holiday gathering!

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STACEY'S TACO DIP

15 oz sour cream
Hidden Valley Ranch Fiesta Dry Salad Dressing Mix
Mix together and enjoy.. you can top with chopped tomatoes and lettuce

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RYAN'S PARTY POTATOES

Bag of hash browns(can heat them up a little first)
1 can of cream of mushroom soup
med to large container of sour cream

Cook in casserole dish until hash browns are completely cooked.
Then top with a bag of shredded cheddar cheese and cook until cheese is melted

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LORI'S LEMON BARS

Crust:
1 1/2 cup butter
3 cups flour
3/4 cup powdered sugar
1/2 tsp salt
Mix into crumbs..pat into cookie sheet. Bake 15 to 20 minutes at 350 degrees.
Filling:
8 eggs
4 cups sugar
1/2 cup flour
1/2 cup lemon juice
Spoon into crust. Bake 25 minutes or until done at 350 degrees

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KATHY'S BLT DIP

2 - 8oz. cream cheese softened

½ cup of Thousand Island dressing

Mix together spread on large plate

Top with chopped lettuce – tomatoes

And 1 pkg of oscar meyer bacon bits or pieces

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LOUISE'S MOM'S GREEN STUFF

1 box of instant pistacho pudding

8 oz can of crushed pineapple (including juice)

Mix together the stir into

1 container of Cool Whip

Add in some mini marshmallows and stir!!! and Enjoy!

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My Brother-in-Law’s Overnight Turkey(from Nashville Kat)

You must have a meat thermometer to start with. You will have to test the cooking tome depending on the size of your turkey, but this recipe is for a 20 pound turkey. Take out giblets, neck, etc. This recipe makes a lot of drippings, so make sure roasting pan is not too shallow. Anywhere between 9 & 11 PM the night before, turn your oven on to 400. Rub turkey liberally with olive oil & any combination of spices you like but we use salt, pepper, seasoning salt, lemon pepper, garlic powder, paprika, cayenne and onion powder. Mix them together in a bowl, approx 1-2 T each but only 1 teaspoon of the cayenne & apply to turkey. Rub inside of cavity with salt and add 2 bay leaves. Cover turkey with foil or lid & bake at 400 for 1 hour. Turn oven down to 195 and let it cook overnight. Check internal temp about 1-2 hours before eating. If the internal temp has not reached 185, turn oven up to 350 until done. Turkey will be very fragile. You cannot carve it. It literally falls apart so it doesn't look pretty, but it’s SO moist, tender & yummy. Never put stuffing in the bird either. Cooking time will vary but internal temp should still be 185.

Nashville Kat's Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup shredded Parmesan

Stir together cream cheese and mayo in a large bowl until smooth. Add chiles and peppers then pour into glass pie dish and sprinkle with parm & bake at 375 for 30 minutes.

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What is your favorite summer activity?

	Camping
	Grilling Out
	Sporting Events
	Anything on the Water
	I Don't Like Summer