Corn Bean Salsa

Our very first Neighbors in Iowa became very dear friends of ours. We started a tradition of getting together for dinner and all the recipes we made had to be ones we had never tried before.  They had taken a trip to Santa Fe and while there went to a cooking class.  They brought back this recipe and we have been loving it for many years since!
(I always double this recipe since we usually have a house full!)
This is better the day after you make it!

Saute:
1/2 cup finely chopped onion
1 t. minced garlic
2T olive oil

In a bowl combine:
3 T chopped fresh cilantro
1/2 t cumin powder
1 jalapeno minced ( I remove seeds)
2 T Cider Vinegar
1 T Honey
1 T chili powder
1 t salt
3/4 cup of drained can corn
3 large roma tomatoes or (i use one can of petite diced can tomatoes drained)
1 can black beans, drained and rinsed

Lightly Saute Onion and Garlic in oil. Combine all ingredients. Stir well. Let stand one hour to blend flavors!

Ham Balls

submitted by Dara Singleton
from the kitchen of Betty Swaim

1 1/4 lb. ground smoked ham
1 lb. ground lean pork
1/2 lb. ground beef
2 eggs
1 cup milk
1 1/2 cup crushed graham crackers

Mix all ingredients and form into balls. 1/4 cup per ham ball.

Sauce:
2 cans tomato soup
6 T vinegar
2 1/4 cup brown sugar
2 ts. dry mustard (or regular mustard)

Pour sauce over the ham balls and bake at 325 for 1 hour.

Forgotten Cookies

Submitted by Dara Singleton
(a Holiday Tradition at our house - but great any time!)

1 cup chocolate chips
2 egg whites at room temperature
1 cup chopped pecans
3/4 cup sugar
1 t. vanilla
pinch of salt

Beat egg whites till stiff peaks form, add sugar slowly. Fold in remaining ingredients. Drop by teaspoonfuls on a cookie sheet that is covered with foil.
Preheat oven to 350, Turn the oven off and leave cookies in the oven all night. They will be done in the morning.
Peal off the foil and eat up!

DaraDarans (A Molasses Sugar Cookie)

Submitted by Dara Singleton

When I was a teenager my Neighbor Daran and I created this recipe. His mom was my music teacher and we made cookies quite often after school. These won't last long in your cookie jar!

3/4 cup. Shortening
1 cup brown sugar
1 egg
1/4 cup Molasses
2 1/3 cup flour
2 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
granulated sugar

Cream Shortening, Sugar, Egg, and Molasses. Mix in remaining ingredients, except for the extra granulated sugar. Roll in balls, and then into the granulated sugar. Heat the oven to 375. Place cookies 3 inches apart on greased cookie sheets. Bake 8 minutes. Yield 4 dozen - depending on size.

Cranberry Punch

submitted by Dara Singleton
from the kitchen of Carol Pilcher

4 cups fresh cranberries
3 1/2 quarts water
12 whole cloves
4 sticks cinnamon
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cup sugar

In a large kettle or crock pot combine cranberries, water, cloves, and cinnamon. Bring to a boil; cover, reduce heat and simmer 12 - 15 minutes. Strain the cooked cranberries through a fine sieve or cheese cloth. (discard pulp) add orange juice, lemon juice, and sugar. Serve piping hot! Yield 25 1/2 cup servings

Roasted Veggies

Submitted by Dara Singleton

For a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!

Grandma Branham's Banana Pound Cake

Submitted by Dara Singleton
from my late Grandma's kitchen

1 1/2 cup oil
2 1/2 cups sugar
3 cups flour
3 eggs
1/2 cup buttermilk
1 t baking soda
1/2 t salt
1 T vanilla
1 1/2 half cups Bananas - about 4
Optional:
1/2 cup pecans
1 cup coconut

Cream the oil and sugar, add eggs and beat well. Add dry ingredients except for baking soda. Mix the Baking soda with buttermilk and add to mixture along with vanilla. Fold in banana's nuts, and coconut.
Bake in a bundt pan at 325 for 90 minutes or until toothpick comes out clean!

Icing:
1/2 stick of butter
powdered sugar
vanilla
make into a thin consistency (glaze)
You can also add cream cheese to this.
The note in my cookbook from Grandma says, "Just do your thing Honey!"

Mandarin Orange Tropical Cake

Submitted by Dara Singleton
from the kitchen of Lanora Krenc

1 Yellow Cake Mix
4 eggs
1 sm instant vanilla pudding mix

Beat for 4 minutes. Then add:

1 sm can crushed pineapple
1 can mandarin oranges - drained

Beat well.

Grease and flour 9x13 pan
Spread in pan
Bake Approx - 35 minutes - golden brown.

Test with pick, - it will sink a little in the middle while cooling.

Frosting:
1 regular size cool whip
1 sm instant vanilla pudding pkg
1 sm can crushed pineapple - drained
Mix well and Frost!
Sprinkle with toasted coconut.

Easy Almond Coffee Cake

Submitted by Dara Singleton
from the kitchen of Barb Soutter (Mitchelville IA)

1 cup sugar
1 pkg yellow cake mix
1 lb. almond paste

Crumble together the sugar and almond paste. Prepare cake mix according to the directions on package. Into a greased 9x13 pan sprinkle half of the almond sugar mixture. Cover with batter plus lastof the almond sugar mixture. Bake according to cake mix instructions. While warm drizzle with a powdered sugar icing. Serve warm with coffee!

German Chocolate Upside Down Cake

from the kitchen of Mitzi Alexander
submitted by Dara Singleton

1. Put in the bottom of a 9x13 pan sprayed with non stick cooking spray:

1 cup coconut
1 cup of chopped pecans

2. Mix a german chocolate came mix according to pkg directions and pour into the pan.

3. Heat to soften and blend:

1 stick of butter
1 8 oz pkg of cream cheese

Add:
1 lb. of powdered sugar and blend well.

Drizzle over the top of the cake mix. Do not touch the sides of the pan with the cream cheese mixture because it will burn.
Bake according to box directions,
Remember this is a moist cake - do not over bake!!!

Red Rose Sweet Tea

Submitted by Dara Singleton

(Here in Iowa this brand is found in the "hot tea" section in the smaller 40 count boxes. If you live in Ohio or California you can purchase in 100 count boxes) Anyone can purchase this tea online at www.redrosetea.com

1 gallon of Purified Water
1 cup of Sugar
8 Red Rose Tea bags.

Using only purified water - Bring to a boil about 3 cups of water on the stove, remove from heat and add 8 Red Rose Tea Bags.
Allow this to steep for 5-10 minutes.
While the tea is still hot pour the hot steeped tea into a pitcher containing the sugar and stir, allowing the sugar to dissolve. Pour in the rest of your purified water - and enjoy!

Makes 1 gallon of the best sweet tea you ever put in your mouth!

Cool Lime Cheesecake

Submitted by Lorraine Branham

Crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted

Filling:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup (8 oz) sour cream
3 T all purpose flour
3 eggs
2/3 cup lime juice
1 t. vanilla extract
a couple drops of green and yellow food coloring (optional)

whipped cream + lime slices or powdered sugar icicng made with juice of lemon, water, + vanilla


In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 10-inch spring form pan. Bake at 375 for 8 minutes. Cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla, and food coloring if desired just until mixed. Pour into crust, Bake at 325, for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate over night. Remove sides of pan. Garnish with whipped cream and lime. Yield 12-14 servings.

Dump Cake

submitted by Dara Singleton

Dump into a 9X13 pan
in this order:

1 can pineapple
1 can cherry pie filling
1 box yellow cake mix
1 stick of sliced butter patted over the top
sprinkle pecans over the top

Bake at 350 for 1 hour.

Creamy Parmesean Dressing

submitted by Dara Singleton
received from Gil Meier


1 qt mayonnaise
2/3 - 3/4 cup orange french dressing
3/4 oz. minced garlic
1/2 cup Parmesan cheese
1 T sugar
1/2 t. salt
1/2 t. white pepper

Mix and let stand in refrigerator for 3 days to mix flavors!

Awesome Chocolate Sauce

submitted by Dara Singleton

1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk

In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!

To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.

Tropical Cake

submitted by Dara Singleton
given to me by Josh's Mom November 2008

1 box yellow cake
1 can of eagle brand milk
1 can of cream of coconut
1 cup of coconut toasted
1 pkg of cool whip

Bake yellow cake according to box directions.
Poke holes (the more the better) in the cake with the end of a wooden spoon while the cake is still warm.
In this order pour over the cake:
1 can of eagle brand milk
1 can of cream of coconut - if the surface of this looks hard - give it a good stir - the oil has just separated.
Let this all soak in good and wait for the cake to completely cool.
Then, spread over the top one regular sized container of cool whip, then sprinkle the cup of toasted coconut over the top and then pecans!
Refrigerate and serve cold - this is so much better even the next day!


This recipe is a 5 star one for me - I love it! Its very easy and impressive in its taste!

Tipton Ford Cafe's Salad Dressing

Submitted by Dara Singleton

(This recipe comes from a restaurant that we visited many times as a kid. They were famous for their fried chicken that was AMAZING, and their house dressing was a SECRET for FOREVER - We got ahold of it from a new owner, after the business was no longer around. Juanita would turn over in her grave if she knew that it was out! It is especially good when you dip your fried chicken in it! My mouth is currently watering...)

1 26 oz. Can of Campbells Tomatoe Soup
1 1/3 c. Sugar
1 T., plus 1 t. Pepper
3 T. granulated garlic
1 T. Worcestershire Sauce
6 oz. water
6 oz. vinegar
1 T. Salt
1 T. Finely (and we do mean very finely) chopped onion with juice.


This is my all time favorite dressing. I give this 5 stars.

Sweet Potatoe Casserole

Submitted by Dara Singleton
(received on Thanksgiving of 2003 from Pat Vulgar)

3 cups smashed sweet potatoes (canned)
1/2 cup milk
1/2 tsp. salt
1 T vanilla
1 cup brown sugar
1/2 cup butter - (dont ruin this with margarine - pull a Paula Deen and buy the real thing!)
dash of cinnamon
2 eggs

Mix all together in a 9x13 pan or long glass dish!

Topping:
1/2 cup chopped pecans
dash of salt and cinnamon
1 cup white sugar
1/3 cup flour
1/4 cup butter melted

Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole.
Bake at 350 for 45-55 minutes

I give this recipe 5 stars! It has become a holiday tradition and is so nummy - you could even do it for dessert. NONE of it gets thrown out around here!

Mac & Cheese

Submitted by Tiffany Patterson
(her grandma's slap you down delicious recipe)

1 lb. of Velveeta (half a brick)
1 lb. of Macaroni
1 stick of butter
4 cups water
1/2 t. pepper
1 cup of milk

Boil Butter and Water - add Macaroni

DO NOT DRAIN

Add Velveeta sliced into small chunks, and cover.
Melt on LOW, stirring occasionally, add pepper and milk - serve!

HALLELUJAH CHORUS RESOUNDS! I give this recipe 5 stars!

Crock Pot Enchiladas

Submitted by Lorraine Branham

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!