Sali recipes

INGREDIENTS 1 cup flour 1/2 cup butter 1/2 cup chopped pecans 8 ounces cream cheese 1 cup powdered sugar 1 (8 ounce) container whipped topping, divided 1 (3 ounce) box lemon pudding mix 1/2 cup sugar 2 1/4 cups water, divided 2 egg yolks DIRECTIONS: Mix flour, butter & chopped pecans together like biscuit dough and press into 8 x 8 inch baking pan. Bake at 400° for 20 minutes or until brown. Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!). Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous...

Cheese Sauce Ingredients: Flour & spices ¼ cup butter (1/2 stick) ¼ cup of flour A generous pinch of ground cayenne pepper ¼ teaspoon smoked paprika ¼ teaspoon black pepper ½ teaspoon salt 2 cups half and half 2 cups shredded sharp cheddar cheese How to make it: Mix together the flour, cayenne pepper, smoked paprika, black pepper, and salt. In a 3 ½ quart saucepan melt the ½ stick of butter over medium heat.  Add in the flour mixture and stir until it is smooth. Melt butter Add flour mixture and stir Stir until smooth Add the half and half in small amounts, stirring well after each addition to keep the mixture smooth until all 2 cups is added. Slowly add half and half, stirring well. Keep stirring while bringing the mixture to a boil over medium heat.  The mixture will thicken. Keep stirring until mixture boils. Reduce the heat to low and continue to stir for about another 5 minutes.  Take t...

This is all you need: 1 box angel food cake mix( I use Betty Crocker) 2 cans lemon pie filling  I used two 21 oz cans of Comstock pie filling ( total of 42 oz) Mix dry cake mix and cans of pie filling together in large bowl. I just mixed it by hand... Pour into greased 9 x 13″ baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown. NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :)) Cool on wire rack and sprinkle with  powered  sugar. It has a melt in your mouth spongy texture. I have come across this recipe in a few different places so thanks to those who shared this yummy recipe! Petrova  Grier  Tillery  shared  Nanalulus  Linens &  Handkerchiefs 's   photo .

Ingredients 3 large or 4 medium chicken breasts 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small) 1 can of green Chile enchilada sauce (Hatch was really good from Smith’s) 1 small can of diced green chile’s 3/4 cup of sour cream 1/2 teaspoon of cumin powder small handful of chopped fresh cilantro 1 pound of Pepper Jack Cheese shredded For full instructions please visit:  RichestoRagsbyDori.blogspot.com

Ingredients 2 cans of Pillsbury Crescent rolls 2 8 oz each package cream cheese, softened 1 1/2 tsp vanilla 1/4 cup butter, melted cinnamon sugar Instructions Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish or 8 x 8 if you want to cut the recipe in half. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat. Recipe adapted from and photo courtesy of:  GoodMoodMeals

Ingredients 1/2 c. sugar 2 tbsp. flour 1/4 tsp. salt 2 c. milk 4 separated eggs 1 tbsp. vanilla flavor 1 box of  Nilla  Vanilla Wafers 4 med. ripe bananas Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla.  Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.  Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve. Jane Daugherty Giddens  shared  Foodgasms 's   photo .

Ingredients 1 box yellow cake mix (& ingredients to make cake) 2 box (small) instant banana pudding 4 c milk 8 oz whipped topping 20 vanilla wafers, crushed sliced bananas - use your own judgment Directions 1. Prepare cake in 9 x 13   pan   according to directions on box. When golden, remove from oven and let cool for a few minutes. 2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. 3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps. 4. Pour pudding mixture over entire cake. Spread evenly, filling all holes. 5. Refrigerate for two hours or until set. 6. Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.) Charlo...

1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze : •2 cups powdered sugar •1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil on high.  Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then  flip . Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil,  then  transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and  drizzle  glaze over the other side. Best served warm. Jan...

 ingredients 2 cups graham cracker crumbs 3/4 cup white sugar 1/4 pound butter, melted 2 (8 ounce) packages cream cheese 1 1/2 cups confectioners’ sugar 4 bananas, sliced 1 (15 ounce) can crushed pineapple, drained 1 (16 ounce) container frozen whipped topping, thawed 1 (16 ounce) jar maraschino cherries, drained 12 ounces crushed peanuts Directions 1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. 2. Beat together the cream cheese and  confectioners  sugar; spread over graham cracker crust. 3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. 4. Top with cherries and chopped nuts; refrigerate and serve chilled. recipe and photo source: http://ohsrecipes.elwaytrophy.com

ingredients: 18 ounces cream cheese (at room temperature) 1 3/4 cup granulated sugar 1 3/4 cups powdered sugar, sifted 1 cup flour and 1 tablespoon flour 5 eggs 2 1/2 teaspoons vanilla 3/4 cup vegetable oil 1 teaspoon baking soda 1 teaspoon cinnamon 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved 1 cup grated carrots 1/2 cup flaked coconut 1/2 cup chopped walnuts 1 tablespoon butter, softened 1 tablespoon reserved pineapple juice Dash of salt Directions: Grease a 9 or 9 1/2 inch  springform  pan. Set aside. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineappl...

Ingredients 1 medium onion, chopped 1 green bell pepper, chopped 1 tablespoon oil 1 lb. ground meat 1/2 cup bread crumbs 1 egg Several dashes salt and pepper 1/2 teaspoon garlic powder 3 tablespoons Worcestershire sauce 6 slices provolone cheese Instructions Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers. Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving. photo and recipe source from:/ thepinterestmag.wordpress.com

Ingredient: 1 unbaked pie shell (I use Marie Callendar's deep dish) 3 large eggs 1/2 cup of sugar 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 2-2/3 cups of milk 1 teaspoon pure vanilla extract Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.  Recipe and Photo:  Elway Trophy

Ingredients: 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour full recipe here : http://www.colieskitchen.com

I ngredients 3 large or 4 medium chicken breasts 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small) 1 can of green Chile enchilada sauce (Hatch was really good from Smith's) 1 small can of diced green chile's 3/4 cup of sour cream 1/2 teaspoon of cumin powder small handful of chopped fresh cilantro  1 pound of Pepper Jack Cheese shredded Directions Cook and shred your chicken. Season them and boil until just cooked through. Shred with two forks and let cool. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), small handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2 tsp of cumin, a handful of chopped cilantro and salt and pepper to taste.  Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly. Bake for 30 minutes at 350 degrees and add the rest of...