COOKS Archives ⋆ Big Wanda Knows

January 31, 2018January 31, 2018BLOG, COOKS

Mexican Bean dip

Mexican bean dip

Mexican Bean Dip

Ingredients

16-oz. can refried beans

2 cups sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 teaspoons lemon juice

3 cloves garlic, minced

2 cups shredded Cheddar cheese

3 onions that have been chopped and carmelized in butter.

1/4 cup black olives, sliced

1 tomato, diced

tortilla chips

Directions

Spread beans in the bottom of a 9×13 clear glass dish; set aside.
Combine sour cream and seasoning mix; spread over beans.
Mix avocados, lemon juice and garlic; layer over sour cream mixture.
Sprinkle with cheese; top with carmelized onions, olives and tomato. Serve with tortilla chips.

Try out this Big Wanda Knows recipe personalized pizza.

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January 31, 2018January 31, 2018BLOG, COOKS

English Muffin Pizza

English muffin pizzas are a fast and easy meal for a party. Gather friends together and all you need is a movie or a football game to watch.

Ingredients

Package of English Muffins

Jar of pasta sauce

Bag of shredded mozzarella cheese

Package of Pepperoni

Assorted toppings that you enjoy on your pizza

1 stick softened butter

1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper

Directions

Preheat the oven to 350 degrees F
Mix softened butter and seasonings together.
Butter both sides of the English muffins and placed on a foil lined baking sheet. Baked for 10 minutes. You want them to be crispy.
Pull them out of oven and spoon some of pizza sauce onto each one. Top with mozzarella cheese, pepperoni slices and your favorite pizza toppings.
Bake for 5-7 minutes until cheese is melted.

If you like this recipe try out this mini grilled cheese.

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January 23, 2018January 23, 2018BLOG, COOKS

Pumpkin Mushroom Soup

Ingredients

6 cups of water

1 can evaporated milk

2 tablespoons corn starch

1/2 jar Better Than Buillon Roasted Chicken Flavor

1 15oz can 100% Pure Pumpkin. NOT Pumkin Pie in a can

large container sliced mushrooms

2 tablespoons honey

1/2 teaspoon each of Kosher salt,onion powder, garlic powder

1/4 teaspoon pepper

2 chopped onions

2 tablespoons butter

Directions

Mix entire can of evapoarted milk and corn starch in blender.
Saute chopped onions with butter on medium for 10 minutes.
Add water,honey, spices,Better Than Buillon, Pumpkin, Blended Evaporated Milk. Cook 10 minutes on medium.
Watch soup because it has a tendancy to overboil.
Add Mushrooms. Cook another 5 minutes.
Serve with warm bread.

December 23, 2017December 23, 2017BLOG, COOKS

Mini Grilled Cheese with Bacon and Cheddar

Grilled cheese baguette appetizers with bacon are yummy in your tummy. These are absolutely delicous and so easy to make for any party. You can experiment with different types of cheeses and spices. This recipe is for a basic version. I sometimes add thinly sliced pears to the sandwich. If you like spicy add a few drops of hot sauce to the butter.

Ingredients

Package of any bacon cooked and chopped up. Set aside.

French Bread Baguette cut 1 inch thick

1 cup softened butter. Mix in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon black pepper to butter.

Package of Swiss and Cheddar Cheese.

Heat pan to medium
Butter both sides of bread
Add cheese and bacon. Cook both sides to a nice golden brown.
Serve warm

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December 16, 2017December 21, 2017BLOG, COOKS

Christmas Toffee

Toffee candy is so easy to make. The holidays are an awesome time to start baking and making sweet treats for your family and friends. Make a big batch, then place the pieces inside a parchment lined container. Add a festive colored bow and you have a delicious gift for lots of folks.

Ingredients

1 cup sugar

1 cup butter or margarine

1/4 cup water

1/2 cup semisweet chocolate chips

1/2 cup finely chopped pecans

Steps

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.

Immediately pour toffee onto a parchment paper lined cookie sheet. Spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.

Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.

November 25, 2017December 13, 2017BLOG, COOKS

Gingerbread House

Ingredients

Gingerbread Dough

1 cup sugar

1 cup shortening

1 cup molasses

1 egg

4 cups all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

lots of assorted candies,mints, taffy, pretzels etc

Icing

2 cans of vanilla frosting

Directions

Heat oven to 350°F. Line jelly roll pan, 15 1/2×10 1/2×1 inch, with heavy-duty foil, leaving 1 inch of foil overhanging at each end of pan. In large bowl, mix sugar, shortening, molasses and egg with spoon. Stir in all remaining Gingerbread Dough ingredients. Divide dough in half. Press half of dough in pan.
Bake gingerbread about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; carefully lift foil and gingerbread from pan.
Cut gingerbread lengthwise in half, then crosswise 2 times to make 6 rectangles. Cut angles from 2 corners of each rectangle to form roof of house. (The corners make good nibbles.) Cool completely, about 1 hour. Repeat with remaining dough. Decorate houses with frosting and candies.

November 25, 2017December 13, 2017BLOG, COOKS

Dough Ornament Recipe

Christmas dough ornaments are so easy to make. Make a lots for your tree. These also make awesome gifts for your friends and family.

Ingredients

4 cups All Purpose Flour, 1 cup salt, 1 1/2 cups water

Directions

Preheat oven to 325
Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament. Bake at 325 degrees for 1 hour. Decorate with paint and varnish to preserve.
Take some pretty ribbon and string through the hole at the top of the ornament.

November 24, 2017December 13, 2017COOKS

Cream Cheese Mashed Potatoes

Ingredients

5 pounds Yukon Gold potatoes

1 stick of softened butte

one block of softened cream cheese

1 cup heavy whipping cream

1 teaspoon kosher salt

1/2 Teaspoon pepper

Optional fresh or dried chives

Directions

Wash, peel, and cut potatoes into chunks
Put in large pot, cover with enough water and boil for about 20 minutes. You want potatoes fork tender.
Drain and put potatoes in the bowl for your stand mixer. If you do not have a stand mixer you — prepare mashed potatoes in 2 batches using your hand mixer.
Start mixing. Mix about 2 minutes
Add softened butter and mix in
Add softened cream cheese. Mix for about 1 minute
Slowly add heavy whipping cream 1/2 cup at a time. Mix until smooth.
Taste. You might need to add extra kosher salt and pepper.
Remove from mixer and put on trays to cool.
These mashed potatoes are great for freezing.
Divide the mashed potatoes for 3 freezer proof containers
To reheat. Defrost in microwave and add extra whipping cream.