2 pkgs. instant vanilla pudding
2 cups milk
1 carton cool whip
1 can crushed pineapple
1 angel food or pound cake
1 can dole tropical fruit salad and juice
Fresh strawberries, kiwis, grapes, cantaloupe;Lupe
Marinate strawberries in amaretto
Add orange rind to cool whip
Mix pudding and milk. Fold in cool whip.
Layer half of each ingredient, pudding,cake, pineapple, tropical fruit, strawberries, kiwi and repeat.
Refrigerate.
Canned or frozen artichoke hearts
1 cup Parmesan cheese
1 cup mayonnaise
1 small can chopped green chilies
Cut artichokes into small pieces mix all ingredients and bake at 350 degrees for 25 minutes.
Serve with this with triscuit crackers.
Can of enchilada sauce
Chopped chicken
1 can green chilies
Tortilla wraps
Cheddar cheese
1/2 block cream cheese
Mix chicken with cream cheese and chilies make sure the cream cheese is melted .
Fill tortillas with mixture and roll up seam side down
Pour enchilada sauce and top with cheddar cheese
Bake until cheese is melted at 350 degrees
Dinosaur Rib Rub
All Purpose Rib Rub
1/2 cup paprika
1/4 cup kosher salt
1/2 brown sugar
6 tablespoons onion powder
1/4 cup chili powder
1 tablespoon black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Mix all ingredients in a bowl and rub together with your hands. Store in a glass or plastic container.
Cut ribs from bone
Add rib rub and marinate overnight
375 degrees in air fryer for 15 minutes or 375 degrees oven for 20 minutes.
Flip and cook another 15 or 20 minutes.
Two Chicken thighs
chicken stock, 1/2 kettle about 4 cups
3 tablespoons butter
Chicken base
Butter
2 cups white rice, cooked
4 egg yolks
1/4 cup Lemon juice to taste
salt and pepper
Boil chicken in chicken stock until tender. Add chicken base to taste. Remove chicken and set aside to cool.
Add butter to rice and cook until
Wisk the eggs, lemon juice an add 2 cups of hot broth to the mixture and pour into the stock
Add remaining chicken and rice and stir until thickened add cornstarch if necessary
Cook till rice is done and thicken with corn starch.
Lemon Ricotta Cookies
Yield: 44 cookies
Ingredients for Cookies
2 ½ C all-purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 stick of butter, softened
2 C white sugar
2 eggs
1 container (15 oz) of whole milk ricotta
3 Tsp lemon juice
Zest of One Lemon
Ingredients for Glaze
1 ½ C of powdered sugar
3 Tsp lemon juice
Zest of One Lemon
Directions
Preheat oven 375 degrees Fahrenheit
Combine the flour, baking powder, and salt in a bowl. Set aside.
Using an electric mixer, beat the butter and white sugar until light and fluffy (about 3 mins)
Add eggs, one at a time, beating until incorporated.
Add the ricotta, lemon juice, and zest. Beat to combine.
Stir in the dry ingredients.
Line 2 cookie sheets with parchment paper.
Spoon the dough (about 2 Tablespoons per cookie) onto the cookie sheets.
Bake for 15 minutes, until the edges are slightly golden.
Remove from the oven and let them cool on the cookie sheets for 30 minutes.
Directions for the Glaze
Combine the powdered sugar, lemon juice, and zest of one lemon until very smooth.
Spoon about ½ a teaspoon onto each cookie and use the back of the spoon to gently spread and swirl.
Let the glaze harden for 2 hours before eating. (Waiting for this is the most difficult part)
Slice chicken breasts thin and pound out if desired.
Salt and pepper both sides.
In one bowl add flour, salt and pepper
In another bowl beat eggs with a splash of water, lots of grated cheese, parsley, salt and pepper
In third bowl add plain bread crumbs, panko bread crumbs, grated cheese, parsley, garlic powder, onion powder, paprika, Montreal chicken seasoning, salt and pepper.
Double bread the cutlets with leftover eggs and breadcrumbs.
Add vegetable oil and butter (about 3 tablespoons) to non stick pan. Use a thermometer and wait until oil reaches 375 degrees. Fry on both sides and use a rack to place them on so they stay crispy.
