Hot Cinnamon Apple Cider by Lisa

I got this recipe from my teacher friends in Pflugerville when I taught fourth grade.

1 gallon apple cider
Cinnamon red hots to taste

Heat cider and red hots. Serve!

Brisket by Lisa

I got this very simple, amazing recipe from my friend Kaylene.

1 Center Cut Brisket (about 3 1bs.)
1 Bottle Claude's Brisket Mix (Red Top)

Put Brisket in Crockpot. Pour Claude's on top. Fill bottle with water and shake to get all the spices loose. Pour on top. Cook on low all day (about 8-9 hours). Amazing!

BIG Key Lime Pie by Lisa

I got this recipe from my friend Shannon Cochran. It is easy and very yummy!

2 (14 ounce) cans condensed milk
1 cup key lime juice (I use Nellie & Joe's or fresh key lime juice)
2 whole eggs
1 cup sour cream
2 T. powdered sugar
1 T. lime zest

Directions:
Combine all ingredients and blend until smooth. Pour into a 9 inch graham cracker crust. Bake at 325 for 15 minutes. Top with whipped cream.

King Ranch Chicken by Lisa

1 chicken boiled (I usually just use precooked shredded chicken from HEB)
1 jalapeno pepper
1 can Rotel tomatoes
1 bell pepper
1 can cream of mushroom soup
1 large pkg. grated cheese
1 pkg. corn tortillas
1 onion, chopped
1 can black olives

Directions:
Chop the jalapeno pepper, bell pepper, and onion. Mix all ingredients except for tortillas and cheese. Cover the bottom of the casserole dish with tortillas, mixture, and cheese. Alternate layers of tortillas, chicken mixture, and cheese. Top with cheese. Bake at 350 for 40 minutes.

Garlic Cheese Grits by Lisa

1 cup grits
1/2 medium onion, minced
4 cloves garlic, minced
1 tbs. butter
2 eggs, lightly beaten
8 ounces (2 cups) shredded sharp cheddar cheese
1 tsp. salt
1 tsp. paprika
1/2 tsp. Tabasco pepper sauce

Directions:
1. Heat oven to 325. Spray a 9x13 baking dish with non-stick cooking spray.
2. Chop onion and garlic very finely to mince; set aside.
3. Bring 4 cups water to a boil in a 3-quart saucepan. Stir in grits. Reduce heat to Med.-Low and cook 5-7 minutes or until thickened; stir occasionally. Remove from heat.
4. While grits cook, melt butter in a small skillet over Medium heat. Saute onion and garlic in butter 5-7 minutes or until softened.
5. Add onion mixture, beaten eggs, cheese, salt, paprika, and pepper sauce to grits; stir to blend and pour into prepared dish.
6. Bake 45-55 minutes or until lightly browned and just firm in center. Let stand 5-10 minutes before serving.

Kisses Peanut Butter Blossoms (by Kim)

Hershey's Kisses chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar

Heat oven to 375 degrees.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Allow to cool completely before storing.
Makes about 4 dozen cookies.

Vince's Balsamic Vinaigrette (by Kim)

this makes quite a bit...I halved the recipe and it still made plenty for Josh and I for the week.

Blend First:
1/2 cup balsamic vinegar
1/2 cup sugar
Juice of about 1 small lemon
2 T garlic
1 t Italian spices
1 t salt

Add in slowly and emulsify:
1 cup olive oil

**Hand mixer works best to prevent separating.

Sopapilla Cheesecake (By Kim)

2 cans crescent rolls
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
2 (8 oz) packages cream cheese, softened
1 stick butter

Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9x13 pan. Mix cream cheese, 1 cup sugar, and vanilla until creamy. Spread over rolls in pan. Cover with other can of crescent rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Serve warm or room temp.

Easy Blackberry Cobbler (By Kim)

Everyone I've made this for loves it! It's best warm, but Josh doesn't mind sticking the leftovers in the microwave.

4 cups fresh blackberries
1 Tbsp lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbsp melted butter

Preheat oven to 375 degrees. Place blackberries in lightly greased 8-inch square baking dish (or divide evenly between 6 (8 oz) ramekins on aluminium foil-lined baking sheet); sprinkle with lemon juice. Stir together egg, sugar and flour until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with ice cream or whipped cream if desired.

Turkey Parmesan (By Kim)

(courtesy of Southern Living Magazine)

1 lb boneless turkey breast cutlets
2 Tbsp fresh lemon juice
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsp dried basil
1 tsp pepper
3/4 to 1 tsp salt
3 Tbsp butter

Rinse turkey cutlets and pat dry. Brush turkey with lemon juice.
Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in mixture.
Melt 2 Tbsp butter in large skillet over medium-high heat. Cook turkey, in 2 batches, 2-3 minutes on each side or until golden brown, adding remaining 1 Tbsp butter to skillet as needed.
Serve over angel hair pasta with marinara sauce.

Cowboy Soup (By Kim)

Candice gave me this recipe a few years ago and it has since been a staple because it is so fast, easy and delicious! Makes a lot, so make for company or get ready for leftovers...

1 lb ground beef
3 cans minestrone soup
2 cans water
2 cans rotel tomatoes with green chiles
2 large cans ranch style beans with jalepenos

Combine all ingredients in large pot and bring to slow boil over medium-high heat. Reduce heat and simmer 15 minutes, or longer if desired.

Salsa Shrimp Soup (By Lisa)

This is a recipe from my friend Allison. It requires a little work, but it makes a lot and tastes great!

1 tbs vegetable oil
1 pound shrimp, cooked and peeled
1 medium onion, diced
2 cloves garlic, minced
1 (32 oz.) container chicken broth
1 (14 1/2 oz.) can diced tomatoes
1/3 c. salsa
1 (15 oz.) can corn, drained
1 avocado, diced
2 tbs. chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion optional

In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes.

Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.

Squash Puppies (By Lisa)

3/4 cup self-rising cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 yellow squash, cooked and mashed
1/2 cup buttermilk
1 small onion, minced
1 large egg
Vegetable oil

1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skilled; heat to 350.