May 21, 2012

Kicked up Cowboy Crackers

    1 cup canola oil(or butter flavored popcorn oil)
      1 (1 ounce) package Fiesta ranch dressing mix
        2 tablespoons red pepper flakes
          1 (16 ounce) box saltine crackers
              Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes

              Cheddar Ranch Snack Mix


              6 cups original Bugles
              5 cups nacho cheese-flavored Bugles
              4 cups miniature cheese crackers
              1 package (6 ounces) miniature colored goldfish crackers
              3 cups miniature cheddar pretzels
              2 cups Crispix 3/4 cup butter-flavored popcorn oil
              2 envelopes (1 ounce each) ranch salad dressing mix


              In a large bowl, combine the first seven ingredients. Combine oil and dressing mix; pour over cracker mixture and toss to coat. Store in an airtight container. Yield: 6 quarts.

              Nutritional Facts 

              1 serving (3/4 cup) equals 217 calories, 13 g fat (3 g saturated fat), 1 mg cholesterol, 437 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

              Jul 19, 2011

              Zucchini Bread

              3 cups all-purpose flour
              1 teaspoon salt
              1 teaspoon baking soda
              1 teaspoon baking powder
              3 teaspoons ground cinnamon
              3 eggs
              1 cup vegetable oil
              2 1/4 cups white sugar
              3 teaspoons vanilla extract
              2 cups grated zucchini

              1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
              2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
              3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
              4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

              Jan 10, 2011

              Taco Soup



              • 2 pounds ground beef
              • 1 (1.25 ounce) package taco seasoning mix
              • 1 1/2 cups water
              • 1 (15 ounce) can black beans, rinsed and drained
              • 1 (15.25 ounce) can whole kernel corn, drained
              • 1 (15 ounce) can pinto beans, rinsed and drained
              • 1 (14.5 ounce) can stewed tomatoes
              • 1 (10 ounce) can diced tomatoes with green chile peppers
              • 1 (1 ounce) package ranch salad dressing mix


              In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.