Thoughtless Popovers

This is hardly a "recipe" because it's so darn easy. But they're also pretty tasty too, which is why it merits posting on my blog.

Ingredients:
1 can refrigerator biscuits
Strawberry jam or whatever flavor you care for.
Spray margarine and cinnamon

Preheat oven to 400 degrees. Flatten biscuits with a rolling pin and place on cookie sheet. Put a teaspoon of jam on each biscuit. Fold over and pinch to seal. Spray with margarine and sprinkle with cinnamon. Bake for 10 minutes. By the way, I'm thinking this would be really yummy with cream cheese and blueberries! What do you think?

Chocolate Chip Cookie Cheesecake Dessert

This is another recipe I got from my good friend BJ. This one is a keeper for sure! How can you NOT love a dessert that has BOTH chocolate chip cookie dough AND cheesecake! God bless the people who came up with cream cheese and sour cream. Any time I see a recipe with either of these ingredients listed, it gets my attention right away! This recipe will make a big 9 X 13 inch dish and is very rich. For those who cannot handle such decadence, I suggest you cut the recipe in half and bake it in a 9 X 9 inch square pan. Now why do we always add the word square after saying 9 X 9 or 8 X 8 inch pan? I think most of us (even those of us who went to Rancho High School!LOL) are bright enough to figure out that if ALL the sides are equal, that it IS a square! Ah well. Enough blabbing for now. Here's the recipe!

Ingredients:

2 rolls of chocolate chip cookie dough
1 cup sugar
(2) 8 oz. pkgs. Of cream cheese, softened
1 egg

Preheat oven to 350 degrees. Blend cream cheese, sugar and egg. Take one pkg of cookie dough, cut into slices and cover bottom of a lightly greased 9 X 13 in. pan. Top with cream cheese mixture. Slice other pkg. of dough and arrange on top of cream cheese mixture. Bake at 350 degrees for 30 minutes. Cool and refrigerate.

Parmesan Ranch Biscuits

I think we ALL can agree that the generic refrigerator biscuits are rather lame. And by lame, I mean TASTELESS! For me, generic refrigerator biscuits are like zucchini. They're only tasty if you tweak it a bit. As far as I'm concerned, the only thing zucchini is good for is zucchini bread! Anyhow, since we are ALWAYS on a tight budget, AND those tasteless refrigerator biscuits regularly go on sale for super cheap! I've learned a way to may them yummy enough for my family to oohh and aahh over them when I put them on the table.

Preheat your oven to temp. listed on the can of biscuits. Pour ranch dressing into a small bowl and do the same with parmesan cheese. Dip the top of each biscuit in the ranch dressing and then coat that same side with the parmesan cheese. Bake as directed. Sometimes I'll flatten out the biscuit dough with my palm before dipping them in ranch and parmesan cheese, and then fold them over. It doesn't make them taste any different. It just makes your family THINK they're getting something different!

Simple Blueberry Cobbler

Here's another recipe requested by my sis in law Maria. This one is really fun to make in a dutch oven!

Ingredients:

1 can blueberry pie filling OR 2 cups blueberries with 1/3 cup sugar sprinkled on top.
1 yellow cake mix
1 can lemon lime soda
ground cinnamon

Preheat oven to 350 or 375. It depends on your oven. In a 9 X 13 inch dish pour in blueberry pie filling. If you're using fresh blueberries, then rinse them letting as much of the water drip off as you can. Put into bottom of dish and sprinkle with the sugar. Mix 1 yellow cake mix with 1 can lemon lime soda. You don't need a mixer for this. I just stir it in by hand. Pour on top of blueberries making sure to cover. Sprinkle with cinnamon and bake for 30 to 35 minutes.

Tropical Cake

This is another one of those easy AND yummy recipes! My sister in law Maria requested that I post this for her. Sorry, no photo go with it yet. I was on the phone with her explaining what goes into it while in line at the bank. After I hung up, the teller one window over asked me for the recipe! Too funny! Anyhow, here it is Maria!

Preheat oven to temp. printed on the cake mix. Mix 1 yellow cake mix according to directions. Fold in 1 sm. can of drained mandarin oranges and bake as directed in a 9 X 13 inch pan. Cool completely. For frosting, mix 1 eight oz. container of cool whip with 1 sm. box instant vanilla and 1 sm. can of drained crushed pineapple. Spread on cake. Keep in refrigerator. This cake is super moist!

SALSA!!!

I don't know where this recipe originated. My friends and family call it "Becky's Salsa" just because I'M the one who makes it. I call it "Peggy's Salsa" because that's who I got it from. Peggy calls it "Sandra's Salsa" and so on and so on. I once went to a craft/bake sale where this salsa was being sold. I tasted it and exclaimed, "Hey! This is the same salsa that I make!" The lady was none too happy about it. She assured me that while she had gotten the recipe from someone else, that she had CHANGED it. So that meant that the recipe was now hers! I thought, "Gimme A Break!" Recipes are to be shared and EVERY recipe is just a modification of a previous one. The POINT is.....this salsa is WAY yummy and makes about a half gallon. That may seem like a lot, but I've never had to throw any away either. Enjoy and feel free to call it Becky's or Peggy's or Sandra's or YOUR salsa! Just make sure you keep your mood light! Life is meant to be enjoyed and you can't do that if you're hung up on who got credit for THE recipe!

Ingredients:
2 28 oz. cans of whole tomatoes
5 jalapenos ends cut off, sliced and seeds removed (leave the seeds from 1/2 jalapeno if you want a little more kick!)
2 tsp. of chicken bouillon granules or 4 chicken bouillon cubes
1 tsp. salt
3 cloves of garlic
2 ripe avocados
1 medium diced onion
1 bunch chopped fresh cilantro
1 rounded (heaping) tsp. ground cumin

Put 1 can of tomatoes, jalapenos, bouillon, salt and garlic in blender and chop or blend for about 10 seconds. If you're using the bouillon cubes, you'll want to run the blender a little longer unless you smash the cubes ahead of time. Pour into large bowl. Put 2nd can of tomatoes in blender and blend for about 5 seconds. Add 1 avocado and blend for about 5 to 10 more seconds. Add to salsa bowl. Dice second avocado and add to salsa along with the remaining ingredients. Serve! Note: You can keep this salsa in your fridge for a couple of days. Remember, the longer it sits the hotter your salsa will be!