Teresa’s Sweet Tortilla Treats
8 low carb small tortilla shells (or enough cut into 6 pieces each to fill a baking sheet)
Oil (canola, vegetable, etc.)
1/4 cup butter (=1/2 stick) melted
I use the low-carb (6 g each) tortilla shells…cut them into six pieces each and fry them in a skillet in about 2 tsp oil each time, flipping them once after they are very slightly brown on each side.
Next line a baking sheet with the pieces you haven’t already eaten 😂 and pour melted butter over all of the shells, making sure each one has butter on it.
Next sprinkle cinnamon and sugar over the shells until they are generously coated. (See pictures)
Broil until golden brown, but not burnt. Mine only took one minute.
Eat as is, or serve with whatever you like such as a chocolate sauce, ice cream, or Cool Whip.
This is my sister Tina’s recipe:
Sausage Balls made with Buttermilk
Yield: about 45
3 cups Bisquick
1 pound hot sausage
2 cups Sharp Cheddar Cheese shredded
1 cup buttermilk (or maybe a little more to make it the consistency you would like)
Preheat oven to 350 degrees.
Mix all ingredients together with a wooden spoon.
Place by the tablespoon on a baking sheet lined with parchment paper. These will almost double in size so place them about an inch and half apart.
Bake for 15 to 20 minutes.
Cool on a wire rack.
Store in the freezer in a freezer bag for about a month. Reheat in the microwave for about 30 seconds for every 4 biscuits.
Recipe adapted from my friend Sue in WV! THANK YOU SUE AND ALL YOUR SISTERS, TOO!!!
18 oz jar peanut butter
1 lb butter (4 sticks) melted
2 lbs confectioners sugar (32 oz)
Mix all ingredients together in a large bowl (mix by hand or with large spoon) until WELL MIXED. Roll into bite sized balls and place on wax paper.
24 oz semi sweet chocolate chips
3/4 bar Gulf Wax grated(paraffin)
In double broiler bring water to boil and in top pan mix the chips and wax until well blended (stir constantly). turn down heat to medium so chocolate doesn’t burn. After melted, turn off burner.
Using skewers or toothpicks dip each bite sized ball into the chocolate mixture and place on the wax paper to cool.
Lorinda’s Buffalo Chicken Dip
- 2 cups of cut up chicken breast (or used canned chicken)
- 2 packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup wing sauce of your choice (hot sauce)
- 1 1/2 cups shredded Cheddar cheese
Combine and heat ingredients either on a stove top or in a crock pot and serve with celery, crackers, etc.
Salsa…from my friend Kris
I tripled this recipe for my salsa…
NOTE the triple batch made 2 quarts plus 1 pint which is also 10 half pint jars4 cups chopped tomatoes (I finely chopped in electric chopper 14 tomatoes and it made 12 cups if that helps)
1 clove garlic (I used maybe double this and I finely chopped it)
1/3 bellpepper (I finely chopped)
1/3 valdalia onion (I added this ingredient and also finely chopped it)
2 TBS canned or fresh green chili peppers (I skipped this step and went to next ingredient)
3 TBS hot peppers (optional…AND I used all super hot chilis in mine, both green and red, also finely chopped w/tomatoes…I took out the seeds first and used FRESH frm garden…handful of them, didn’t measure…PLUS I put a dash of powdered ceyenne)
2 tsp sugar (I accidently read as TBS on my first batch, but is still good…lol)
1 tsp salt
1/4 tsp cumin
1/4 tsp cilantro (I used a dab more of this)
2 TBS vinegarMix ingredients in pan, if want thicker, add tomato paste (I added 2 small cans to my triple batch, but think I will only add 1 small can next time)
Bring to boil and then simmer 25 min.
After cooking put salsa in jars and process 25 min in water bath canner (I skipped this step and just put on scalded lids since it was boiling already)
Today I made homemade bread and homemade pimento cheese spread. I decided to share my recipe for the spread as it is super simple and good.
one 8 oz package seriously sharp white cheddar cheese (can also use vermont white cheddar)
1 cup grated (orange) sharp cheddar cheese
1 pimento (mine was fresh from my father’s garden…YUM!) or 1 jar pimentos drained if fresh is not available
3 LARGE dollups mayonnaise (I used Hellman’s light Mayo)
Grate the white cheddar cheese, then dice the pimento, or cut into the size pieces you prefer for your spread. I always wash the pimento after cutting out the center and seeds.
With a rubber glove on, squish ingredients together until thoroughly combined. If it still looks dry after thoroughly combined, add more mayo.