Mexican CornBread

INGREDIENTS:

3 pkgs cornbread mix

2 pkgs bacon (already cooked)

2-3 cups of cheese (shredded)

2 green chilies, chopped 1 3/4 cup of corn

fresh jalapenos,sliced (optional)

DIRECTIONS:
Mix cornbread according to package directions. Mix together everything into the cornbread mix, except jalapenos. Pour into muffin cups. Place the jalapeno circle on top, slightly push down into mix. Bake at 350′ oven for 30-35 minutes or until golden brown.

Great with Chili or any soup!
Makes about 18, depending on your muffin cup size..

Roasted Potatoes with Bacon

1/2 cup ranch dressing

1/2 cup shredded cheese
1/4 cup Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Deviled Eggs

Ingredients:

18 eggs

1/3 cup mayonnaise

2 teaspoons yellow mustard

1 teaspoon finely chopped onion

3/4 teaspoon pickle relish

1/2 teaspoon garlic salt

1/8 teaspoon black pepper Paprika, parsley or sliced olives for garnish

Directions:

Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes. Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate. In the medium bowl, add the mayonnaise, mustard, garlic salt, onion, relish and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg. (Optionally, use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.) Serve immediately or cover and chill until ready to serve. Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving.

Crockpot Peanut Candy

Ingredients
1(16ounce)package dry roasted salted peanuts

1(16ounce)package unsalted dryroasted peanuts

1(12ounce)package semi-sweet chocolate bits
1(4ounce) German Chocolate Bars
32 ounces white almond bark

Directions

1 Put peanuts in bottom of crock pot; add other ingredients.
2 Cook on low setting for 1 1/2 to 2 hours.
3 Place rounded spoonfuls onto wax paper and allow to cool.

Join Us for Slow-Cooking Thursday through Sandra's blog

Applesauce Oatmeal Muffins

Ingredients
1 cup old fashion rolled oats (not instant)

1 cup non-fat milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup unsweetened applesauce

2 egg whites

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. sugarraisins or nuts (optional)

Directions
Soak the oats in milk for about one hour. Preheat the oven to 400 degrees.

Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl measure and whisk the dry ingredients together.

Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.

Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12

Crock Pot Kielbasa

CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard


Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

OR

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Quick Fruit Cobbler

1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened


1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.

Momma had this handwritten out.It's a Betty Crocker recipe..:)

Momma's Vanilla Custard

1 dozen eggs
1 1/2 cups Sugar
5 cups Milk
1 tsp. Watkins Vanilla

Mix Eggs,sugar,milk and vanilla together.After fully blended,pour into individual glass custard baking dishes.Lightly sprinkle top with nutmeg(optional) .

Place in a preheated 350 degrees oven for 60 minutes, until nothing sticks to the knife when inserted into the custard. Remove from oven when custard is fully set. After fully chilled they are ready to serve. . Keep this dessert refrigerated.