Tag: recipe exchange

Spicy corn dip

From the recipe exchange last month:

Sorry this took so long but here is my recipe for some corn dip. Whenever I take this somewhere, I’m always requested to bring it again the next time!

2 11 oz. cans of white shoepeg corn (Green Giant) drained
¼ cup chopped white onions
8 oz. package of shredded Colby Jack cheese
5-6 FRESH jalapenos (seeded and chopped fine)
1 cup of mayo (I use the reduced fat)
½ cup of sour cream (I use Daisy Light sour cream)

Mix all together and serve with big scoop Fritos. I save one jalapeno and put in center of dish as a decoration.
Hope you enjoy this.

Sharon Hunter

Beef Brisket

Dollye’s Beef Brisket

2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground black pepper
1 tbsp sugar
2 tsp mustard (if you don’t have dry mustard, use bottled yellow)
2-3 tbsp louisiana hot sauce (your heat preference)
1 bay leaf crushed
3 lbs beef brisket
1 can beef stock

Set oven to 350 degrees.

Combine all ingredients except beef stock and spoon and rub into both sides of beef brisket. Place on a roasting pan, fat side up and cook uncovered for 1 hour.

Add beef stock into bottom of roasting pan and enough water to barely touch bottom of brisket. Reduce heat to 300 degrees, cover the roasting pan with foil and continue cooking for another 2 hours.

Let the meat rest for at least 15 minutes before slicing, top with juice from the pan.

Milk Chocolate Bar Cake

MILK CHOCOLATE BAR CAKE

1 (18.25 oz.) package Swiss chocolate cake mix (I used Duncan Hines)
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds (I used Hershey bars w/almonds)
1 (120oz.) container frozen whipped topping (I used CoolWhip)

*PREPARE cake according to package directions. Pour batter into 3 greased and floured 8″ round cakepans.

*BAKE @ 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cake from pans; cool completely on wire racks.

*BEAT cream cheese, powdered sugar, & granulated sugar at medium speed in electric mixer until mixture is creamy.

*CHOP 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

*SPREAD icing between layers and on top & sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Prep: Approx. 20 minutes. Bake: 25 minutes.

Pound cake

I just got an email forward from Shari that’s basically an email ring thats supposed to hook everyone up with at least 36 new recipes.
I’m not to sure how it works – I didn’t see the logic in the setup – but none the less I got my first recipe today. I’ll share them here as they come in.

Pound Cake

2 sticks real butter
3C Sugar
6 eggs
3C Cake Flour
½ Pint Heavy Whipping Cream
2 teas. Vanilla

Beat butter and sugar until blended. Add eggs one at a time. Alternate Cake Flour with Whipping Cream until gone. Add vanilla.

Pour into greased and floured bundt pan. Put into COLD oven. Turn temp to 350 degrees. Bake for 1 ½ hours or until lightly brown and insert comes out clean.