This recipe is for people who like catfish and spicy foods. I haven't made as we don't care for this much hot spices. Though we do really like catfish. The tartar sauce can be made 2 days a head and chilled. recipe comes from another site.
I love beer with a couple dashes of tapatio and a salted rim. Recently while in Costa Rica, we had ordered a beer called a "Diablo" which is how they serve beer with a shot of Tequilla in it. Not a big fan of Tequilla, I asked if I could have mine with a shot of vodka.... never occurred to me at the time to order without the shot ;) Hey, I found new way to drink beer. It was surprisingly good. Taking that and adding a bloody Mary Mix I made my own Spiked Beer.
This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed.
This is out of my Weight Watchers cookbook called "Take-Out Tonight!" This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.
This recipe is from the Milk Calendar which I receive annually. It is a one pot recipe which I made often when I was working, and still come back to when I need a "comfort food" dish. The ingredients can be varied to suit your family's taste. I don't use the chili powder and usually let simmer for about 25 min over med low heat with occasional stirring.
What do you do when you need a holiday dessert and you need it fast? You whip up a moist delicious cake! This is wounderful and you're guests are sure to love this. You can serve ala mode with a dallop of whipped cream.
I made these for my daughter, and I'll never buy store bought cheese sticks again because these are so quick and delicious. This recipe came straight from The Joy of Cooking. I'm thinking about getting a Fry Daddy...
I've been playing around with this recipe from Taste of Home Back Yard Grilling and think I've got it right for our taste. This is so good, it can be a meal in itself. It's a little heat intense, but we like it that way. We loved the combination of spices. Hope you try it.
Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.
This is a true Tex-Mex recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago. According to family lore, he was out looking for some good tomatoes when Santa Ana attacked the now famous Texas landmark. Luckily, our relative kept this recipe in the lining of his coon-skin cap, and both he and his avocado dip lived to fight another day. Years later, near death from an infected Chihuahua bite, he looked deep into his son's eyes, and with his last breath, uttered the familiar phrase "Remember... the...guacamole."
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).