Alpha Delta Kappa

Texas Beta Lambda

Longview, Texas

 


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RECIPES  

VOLCANO CAKE 

1 cup shredded coconut                                                          1 pkg. German Chocolate cake mix

1 cup chopped walnuts or pecans                                        1/2 cup (1stick) butter, at room temperature

10 bite-size Almond Joy candy bars, chopped                     2 cups confectioners' sugar

1   8-ounce package cream cheese, at room temperature

 

Preheat oven to 350 degrees.  Spray a 13 x 9 x 2 inch pan with nonstick cooking spray.  Mix the coconut and nuts and spread them evenly in the pan.  Prepare the cake mix as directed on the box.  Stir in the chopped candy bars.  Pour the batter over the coconut and nuts.  Combine the cream cheese, butter, and sugar.  Randomly drop tablespoonfuls of this on top of the batter; do not spread them.  Bake for 40 to 50 minutes, or until sides of the cake pull away from the pan.

This cake is wonderful served warm or cool with a dollop of whipped cream.

CHOCOLATE FUDGE CHUNKY COOKIES

What you'll need:

  • 1/2 12-ounce bag DOVE? PROMISES? Milk Chocolate Miniatures
  • 1/8 cup firmly packed brown sugar
  • 1/8 cup butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 cup flour
  • 1/8 teaspoon baking powder
  • 1/2 cup chopped SNICKERS? Miniatures

What to do:

1.     Coarsely chop the DOVE? PROMISES? Milk Chocolate Miniatures and melt it either in a bowl on top of a double boiler or in the microwave for 1 to 1 + minutes.

2.     Stir the chocolate until smooth. Add the sugar, butter, eggs and almond extract.

3.     Stir in the flour and baking powder.

4.     Add the chopped SNICKERS? Miniatures.

5.     Drop heaping tablespoons of batter on ungreased cookie sheet.

6.     Bake in a preheated oven at 350 degrees for 10 to 12 minutes.

7.     Cool on the cookie sheet. Makes 1 dozen cookies.

FRIENDSHIP COOKIES

What you'll need:

  • Ready-made sugar cookie dough
  • Ready-made frosting
  • 1/2 bag M&M'S? Brand Milk Chocolate Candies

What to do:

1.     Roll out ready-made sugar cookie dough and trace your handprint.

2.     Cut out and bake.

3.     In the center of the cookie put ready-made frosting in the shape of a heart and decorate with M&M'S? Brand Milk Chocolate Can

ANTS-ON-A-LOG

Slice stalks of celery, and spread peanut butter or cheeze whiz in the groove. Sprinkle with raisins.

Variations: 1) aphids-on-a-log (substitute sunflower seeds for raisins),

BUG BLOOD or BUG JUICE

Mix a yellow drink (citrus pop or lemonade) with a blue one (kool-aid). You'll end up with a buggy shade of green

SOUTHWEST DIP

  1 lb hamburger meat

  1 lb sausage

  1 onion chopped

  2 lbs Velveeta

  1 can Rotel tomatoes (regular or original)

  1 can cream of mushroom soup

  1 tsp garlic powder
Brown the hamburger, sausage and onion and drain it. (I put it in a colander, rinse it with water and drain it to get rid of the excess fat) Melt Velveeta in a double boiler and add rest of ingredients. Heat and serve (Or heat Rotel and add chunks of Velveeta to melt, then add rest of browned ingredients, soup and garlic powder)

BLUEBERRY PIE


1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 teaspoon cinnamon
2 tablespoons cornstarch or arrowroot powder
2 tablespoons cold water
1 baked Easy Pie Crust (1/2 the recipe)

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.


 

Pat's Cinnamon Cake

Mix 1 tsp. cinnamon; 4 tbl. brown sugar and 1 cup pecans together for
middle of cake & top.

2 cups sugar 1 cup butter 2 eggs, beaten and creamed together
until smooth with sugar and butter. Add 1 cup sour cream; 1 tsp.
vanilla; 2 cups sifted flour; 1/4 tsp. salt and 1 tsp baking powder.
Grease tube pan and pour 1/2 batter in; add 1/2 topping then rest of cake
batter then remaining topping. Bake at 350 degrees for 1 hr.

Spring Salad

1 can shoe peg corn
1 can sugar peas
1 can french cut green beans
4 oz. pimentos
1/2 teaspoon black pepper
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup sugar
1/4 cup oil
3/4 cup vinegar
1 teaspoon salt

Drain and toss veggies slightly.  Mix and bring to boil all other ingredients.  Pour over veggies, stir and refrigerate over night. Serve cold or at room temperature.

 

Wanda's Butter Pecan Cake
 

Heat oven to 350 degrees

Spray bundt pan with Pam

Sprinkle one-third cup of chopped pecans in bottom of pan

 

Mix the following ingredients:

1 Butter Pecan cake mix (Betty Crocker)

1 can Pecan/coconut icing

Three-fourth cup of oil

1 cup of water

4 eggs

 

Cook at 350 degrees for about an hour or until toothpick comes out clean.

 

Use same recipe and use chocolate cake mix instead of butter/pecan if you wish.

  

Angel Lush with Pineapple-Carolyn Wynn

 

 

1pkg ( 4serv. size) Jello Vanilla Flavor instant pudding and pie filling

1 can 20 oz Dole Crushed Pineapple in juice, undrained

1 cup thawed cool whip whipped topping

1pkg (10oz) prepared round angel food cake

10 small strawberries

 

Mix dry pudding mix and pineapple with juice in a medium bowl.  Gently stir in whipped topping

Cut cake horizontally into 3 layers.

Place bottom cake layer cut side up on serving plate. Spread 1 1/2 cups of the pudding mixture onto cake layer. Cover with middle cake layer.

Spread 1 cup of the pudding mixture onto middle cake layer, top with remaining cake layer.  Spread with remaining pudding mixture.  Refrigerate at least 1 hour or until ready to serve makes 10 servings.

 

 

        WICKY WACKY CAKE

 

3 cups flour                         1/2 cup cocoa

2 cups sugar                       2/3 cups Crisco oil (or something like that)

1/2 tsp. salt                          2tsp. vanilla

2 tsp. baking soda

 

Stir dry ingredients together. Add oil, water and vanilla. Stir until no lumps remain. Pour into ungreased 13 x 9 x 2 in. pan. bake at 350* for 30 or 35 min, or until tooth pick comes out clean. Frost with any chocolate frosting, Cut in squares to serve.

CHICKEN MARSALA

INGREDIENTS:

             1/4 cup all-purpose flour for coating

             1/2 teaspoon salt

             1/4 teaspoon ground black pepper

             1/2 teaspoon dried oregano

             4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

             4 tablespoons butter

             4 tablespoons olive oil

             1 cup sliced mushrooms

             1/2 cup Marsala wine

             1/4 cup cooking sherry

DIRECTIONS:

1.            In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2.           In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

PEANUT BUTTER BALLS

Dried milk
Peanut Butter
Honey      
  Powdered Sugar

Just add the amounts needed to make the right consistency to roll into balls.  Then roll into powdered sugar.  Let them get cold in refrigerator.
Eat!!  Healthy too!!

 

Marinated Carrots       

 

5 c. cooked carrots                                              1 c. sugar

1 medium onion                                                    1/4 c. vinegar

1 small green pepper                                             1 tsp. prepared mustard

1 can cream of tomato soup                                   1 tsp. Worcestershire

1/2 c. salad oil                                                       1 tsp. salt

 

Drain and cool cooked carrots.  Slice onion and pepper in rings.  Mix sauce

and pour over carrots.  Cover and refrigerate overnight.  Drain and serve.  Will

keep in refrigerator for two weeks.

 

CHOCOLATE SHEET CAKE


  1 box chocolate cake mix
  1 pkg. instant pudding
  2 c. almost boiling water
  1 pkg. chocolate chips

Mix first 3 ingredients and spread in greased sheet cake
pan. Sprinkle 1 package of chocolate chips over batter.
Bake at 325 degrees for 20 minutes or until done. Cool for
10 minutes, spread with favorite frosting.
 


CHOCOLATE SHEET CAKE
--------------------

  1 stick butter
  1/2 c. cooking oil
  2 tbsp. baking cocoa
  1 c. water
  2 c. flour
  2 c. sugar
  1/2 c. buttermilk
  2 eggs
  1 tsp. baking soda
  1 tsp. vanilla

In sauce pan melt first four ingredients together and bring
to boil. Pour chocolate mixture over 2 cups flour and 2
cups sugar which has been sifted together. Mix well then
add the rest of the ingredients. Pour into a greased cookie
sheet. Bake for 20 minutes at 400 degrees. Frost while hot.


FROSTING:

  1 stick butter
  1/3 c. buttermilk
  1 lb. confectioners sugar
  1/2 tsp. salt
  1 tsp. vanilla

Bring butter and buttermilk to boiling point. Remove from
heat and add other ingredients. Then frost the cake.



CROCK POT CHICKEN

1 whole chicken
6 potatoes
1 big glass wine, any kind
Salt and pepper to taste
6 carrots
6 onions
1 green pepper, sliced
Mix all ingredients into a crock pot. Cook until tender. Serve with French bread.

 

CROCK POT CHICKEN

1 (8 oz.) can tomato sauce
1 sm. pkg. spaghetti sauce mix
1 c. water
4 oz. mushrooms, undrained
Chicken to fill crock pot

Mix tomato sauce, spaghetti sauce mix, water, mushrooms. Mix in crock pot with chicken. Simmer 4-5 hours.

 

CROCK POT CHICKEN

8 de-boned chicken breasts
1 pkg. dry onion soup mix
1 (8 oz.) jar apricot preserves
1 (8 oz.) bottle Thousand Island dressing
Put all ingredients in crock pot. Cook on low setting for 6 hours. Serve on rice or rice with peas.

 

CROCK POT BARBECUED CHICKEN
 

1 (3 1/2 to 4 lbs.) chicken
1 sm. bottle catsup
1 med. onion, chopped
Salt and pepper to taste
3 tbsp. brown sugar
1 (10 oz.) bottle Cola

Place the ingredients in a 3 1/2 quart crock pot in the order listed. Stir once. Turn the pot on the low setting and cook overnight. Remove the meat from the bones and serve over yellow rice.
 

LINDA ANN'S DIP

Hot Artichoke Dip (Easy and good!)                325 oven
    1 cup Helmann's real mayonnaise
    1 cup Parmesan cheese
    1 can artichoke hearts (14 oz.) drained and chopped (not marinated kind)
    Mix all ingredients together and place in a baking dish. Bake at 325 for 20-30 minutes, or until lightly browned. Serve warm with Melba Rounds, Garlic Melba Rounds, or homemade bread rounds. Easily doubled or tripled.
   I doubled the recipe and added a can of mushroom stems and pieces, drained and chopped. I don't think the mushrooms really helped the dip. It is just as good without them.

 

TACO BEAN SOUP BY CHARLOTTE

 

Brown 2 lbs. of meat with onion.  Drain fat.  In large soup pot, add: 

1 can black beans

1 can pinto beans with jalapenos

1 can navy or butter beans (even ranch style beans are fine)

1 can corn or hominy

2 cans Rotel tomatoes

4 oz green chilies

1 package dry ranch dressing

1 package taco seasoning mix

 

Mix all together with the browned meat.  If you like it spicier, you can add another package of taco seasoning mix.  You can substitute 1 can diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if you think it might be too spicy.  You can use whatever beans your family prefers.  No need to add salt or pepper.  Add enough water to have as thick or thin, as you prefer.  Great served with grated cheese on top.  serve with cornbread or crackers.  Freezes well.


 

 

 


       


 

 

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