1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas
spreading on the tortilla shells, I wrapped each one in saran wrap and
placed them nice and snug in a rectangle bowl or dish. Cut right before
eating. Serve with sour cream and/or salsa for dipping.
My Online Recipe Box
Wednesday, December 26, 2012
Tuesday, January 17, 2012
Kathleen's Peanut Butter Icing:
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Wednesday, January 11, 2012
½ stick softened butter (not melted) to grease pan
1 quart hot milk (heat in microwave or on stove)
4 lg. eggs
2 cups sugar
2 tablespoons flour
½ c light corn syrup
½ tablespoon vanilla
½ loaf stale French bread, cut into 1 inch squares (do not use sliced bread. Trust me)
½ cup raisins
½ cup crushed pineapples
½ cup whipping cream
½ cup sugar
½ stick butter
Preheat oven to 357*. Spread ½ stick softened butter in a 9x13 pan (coat sides and bottom)
Mix eggs, sugar, flour, syrup, and vanilla.
Add hot milk.
Stir in raisins and pineapple.
Add bread and let soak 20 minutes.
Pour into pan and bake for 25 minutes.
Remove and cool for 10 minutes.
Turn oven to 425* while it is cooling.
Pour whipping cream over the top of the pudding.
Sprinkle on the ½ cup of sugar.
Top with small pats of the butter all over the top of the pudding.
Return to oven and bake for 10-15 minutes, but not more then 15 minutes.