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Recipes
Barb's Cheese Stuffed Peppers
By Barb
Clean and core Peppers. Cook meat slowly in skillet, stirring frequently, until redness disappears
- 6 large Green Peppers
- 1 lb. Ground Chuck
- Salt and Pepper to taste
- 1/2 lb. Longhorn Cheese, cubed
- 1 slice Bread, cuped
- 1/2 cup Tomato Sauce
Stuffed Jalapeno Firecrackers
By Barb
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
- 12 jalapeno peppers, halved lengthwise
- 1 (8 ounce) package cream cheese, softened
- Cajun seasoning, or to taste
- 12 slices jalapeno bacon, cut in half
- toothpicks
Marinated Grilled Shrimp
By Barb
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar
- 3 * 3 cloves garlic, minced
- 1/3 * 1/3 cup olive oil
- 1/4 * 1/4 cup tomato sauce
- 2 * 2 tablespoons red wine vinegar
- 2 * 2 tablespoons chopped fresh basil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon cayenne pepper
- 2 * 2 pounds fresh shrimp, peeled and deveined
- * skewers
Barb's Red Velvet Cake
By Barb
Cream together: Crisco, White Sugar, Vanilla, Red Food Coloring and eggs
- Icing:
- 1/2 cup Crisco
- 1 1/2 cups White Sugar
- 1 tsp vanilla
- 2 oz Red Food Coloring
- 2 beaten Eggs
- 2 cups Flour
- 1 tsp Cocoa
- 1 cup Buttermilk
- 1 tsp Soda
- 1 tb Vinegar
- 1/4 cup Flour
- 1 cup Milk.
- 1 stick Oleo
- 1/2 cup Crisco
- 1 cup Powdered Sugar
- 1 tsp Orange Extract
- 1 tsp Vanilla Extract
- Coconut (optional)
TENNESSEE FUDGE PIE
By Barb
TENNESSEE FUDGE PIE INGREDIENTS 1 cup semi sweet chocolate chips 1/2 cup butter pinch of salt 1 cup sugar 1 table...
- 1 cup semi sweet chocolate chips
- 1/2 cup butter pinch of salt
- 1 cup sugar
- 1 tablespoon cocoa
- 3 eggs
- 2/3 cup evaporated milk
- 1 teaspoon vanilla