My friend, Manda, makes a mean pinwheel. This is her recipe.
1 pkg. burrito sized tortillas
2 pkg. cream cheese, softened
1 pkg. ranch dip mi
1/2 can chopped green chilies, drained
1 jar pimentos, drained and chopped
1 small can chopped black olives
3 to 4 green onions, chopped
Mix ingredients together. Spread on tortillas. Roll tightly. Chill in refrigerator for 2 hours. Slice and serve.
One of Nona’s favorite recipes.
1 (8 oz.) jar Old English cheese
2 sticks oleo (just use butter!)
1 Tbsp. salt
1 tsp. cayenne pepper
1/4 tsp. chili powder
1/2 c. ground pecans
2 1/2 c. flour
Blend all in Mixmaster. Roll out into 4 (12 inch) rolls. Refrigerate before baking. Slice. Bake at 350 degrees F for 15 minutes. Do not over bake; they will be better.
My mother makes this at Christmastime for parties and family get together events.
2 (8 oz.) pkg. cream cheese
4 green onions
1 (2 1/2 oz.) jar Armour dried beef
1 tsp. red pepper (cayenne)
Soften cream cheese. Chop green onions, including greens. Chop dried beef and add onions and pepper to the cheese. Form into ball and sprinkle with paprika. Serve with favorite crackers.
Biology Man’s great-aunt’s recipe. Made during the holidays, it’s a family tradition.
2 lb. Velveeta cheese
8 oz. cream cheese
1 clove garlic, chopped
1/2 c. chopped pecans
Mix together. Add Tabasco and Worcestershire sauce to taste. Mix and form into rolls and roll in chili powder. Makes 5 rolls. Refrigerate, slice, and serve.
Growing up, I LOVED boysenberry syrup on pancakes at Sambo’s. Our niece, Rachel, loves boysenberry syrup, too. Problem is…YOU JUST CAN’T FIND IT AROUND HERE ANYMORE! Ugh! So, last year, I ordered it online for her Christmas present and found an online recipe to use when her stash runs out. I don’t recall where I found the recipe, but I changed the name for her gift and called it “Rachel’s Backup Boysenberry Syrup.”
2 cups fresh boysenberries
3 cups water
2 whole cinnamon sticks
1/2 cup molasses
1/2 cup light brown sugar
2 teaspoons vanilla extract
Place boysenberries, water and cinnamon sticks in a small heavy saucepan. Cook over low heat for about 20 minutes. Remove cinnamon sticks and strain. Add molasses, sugar and vanilla extract. Let cool. Pour over pancakes, crepes or ice cream.
Now, to find boysenberries in south Texas…
This recipe comes from my grandmother by way of Ruth Sauermilch and Josie Styra.
2 cups milk
1/4 cup butter, softened
1 1/2 cups coconut
1/2 cup self-rising flour
1 tsp. vanilla
Mix ingredients in order given. Pour into greased 10 inch pie plate and bake for 45 minutes at 350 degrees F. This pie makes its own crust. This is one of the easiest pies you will ever make, and if you are watching calories all the better since this pie has no sugar or crust. Note: Add 3/4 cup sugar for sweetness if you’re a sugar addict!
I’m guessing I got this recipe from Marilyn years ago. It’s a great way to keep kids occupied while waiting for the turkey to finish baking.
1 gallon zip bag
3 oz. box cream cheese
1 stick butter, softened
1 lb. confectioner’s sugar
1/2 cup cocoa
splash of vanilla
Put all ingredients in the bag, take air our, and seal. Take turns kneading the bag. Fudge is done when it pulls away from bag.