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minnie wives recipes skip to main skip to sidebar saturday october 16 2010 pumpkin crunch this recipe is a must around the holiday season ingredients 2 cups pumpkin puree 1 12 fluid ounce can evaporated milk 4 eggs 1 1 2 cups white sugar 2 teaspoons pumpkin pie spice 1 teaspoon salt 1 18 25 ounce package yellow cake mix 1 cup chopped pecans 1 cup margarine melted 1 8 ounce container frozen whipped topping thawed directions 1 preheat oven to 350 degrees f 175 degrees c lightly grease one 9x13 inch baking pan 2 combine the pumpkin evaporated milk eggs sugar pumpkin pie spice and salt mix well and spread into the prepared pan 3 sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top 4 bake at 350 degrees f 175 degrees c for about 1 hour but no longer than 1 hour and 20 minutes top warm cake with vanilla ice cream and enjoy posted by the porter s at 9 41 am 1 comment wednesday april 14 2010 flower cupcakes seriously how easy are these i got this great idea from my cousin megan all you need is cupcakes big pink marshmallows small colored marshmallows and some frosting it s pretty self explanatory enjoy posted by the porter s at 8 44 pm no comments saturday february 27 2010 kool aid playdough my mom made this with us when we where kids this is a fun project for your kids materials 1 2 cup salt 2 cups water saucepan food coloring tempera powder or kool aid powder for color 2 tablespoons vegetable oil 2 cups sifted flour 2 tablespoons alum directions 1 combine salt and water in saucepan and boil until salt dissolves 2 remove from heat and tint with food coloring tempera powder or kool aid 3 add oil flour and alum 4 knead until smooth 5 this dough will last 2 months or longer add a posted by the porter s at 2 07 pm no comments baked creamy chicken taquitos 1 3 c 3 oz cream cheese 1 4 c green salsa 1t fresh lime juice 1 2 t cumin 1 t chili powder 1 2 t onion powder 1 4 t granulated garlic or garlic powder 3 t chopped cilantro 2 t sliced green onions 2 c shredded cooked chicken for extra yumminess use grilled taco chicken 1 c grated pepperjack cheese small corn tortillas and actually flour ones are really good as well kosher salt cooking spray heat oven to 425 line a baking sheet with foil and lightly coat with cooking spray heat cream cheese in the microwave for about 20 30 seconds so it s soft and easy to stir add green salsa lime juice cumin chili powder onion powder and granulated garlic stir to combine and then add cilantro and green onions add chicken and cheese and combine well you can prepare up to this step ahead of time just keep the mixture in the fridge work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking it helps to place them between damp paper towels usually 20 30 seconds will do it if you find yours are cracking when you roll them or are coming unrolled right away just try heating them longer and try the paper towel thing place 2 3 t of chicken mixture on the lower third of a tortilla keeping it about 1 2 inch from the edges then roll it up as tight as you can place seam side down on the baking sheet lay all of the taquitos on the baking sheet and make sure they are not touching each other spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top place pan in oven and bake for 15 20 minutes or until crisp and the ends start to get golden brown the ones pictured below are actually flour tortillas which i found out i like just as well maybe even better than corn ones dip em in salsa sour cream guacamole or this dressing i forgot to write down how many this recipe makes but i remember being happy that it made exactly the amount of tortillas i had and i think that was 16 i ll make sure to double check next time i make them wanna make it a meal serve with a side of black beans and a simple green salad with creamy lime cilantro dressing wash it down with some brazilian lemonade this is one of my new favorite recipes from ourbestbites com posted by the porter s at 1 57 pm no comments santa fe chicken fajita soup 1 pkg 1 4 oz taco bell home originals fajita seasoning mix 1 3 cup water 1 lb boneless skinless chicken breasts cut into thin strips 4 large cloves garlic minced 2 tbsp chopped fresh cilantro 1 large red onion chopped 1 small green pepper chopped 1 pkg 8 oz philadelphia fat free cream cheese cut into cubes 1 lb 16 oz velveeta 2 milk pasteurized prepared cheese product cut into 1 2 inch cubes 2 cans 14 5 oz each fat free reduced sodium chicken broth instructions combine seasoning mix and water in medium bowl add chicken toss to evenly coat refrigerate 30 min cook garlic and cilantro in large nonstick saucepan sprayed with cooking spray on medium high heat 1 min stir in chicken mixture onions and peppers cook 10 min or until chicken is done stirring frequently add cream cheese velveeta and broth mix well cook on medium heat until cream cheese and velveeta are completely melted and chicken mixture is heated through stirring occasionally posted by the porter s at 1 48 pm no comments thursday november 19 2009 help i need some recipes for the holidays any and all will you share oh and i need a good chicken salad recipe for a shower i m throwing anyone have a great one miss you all posted by jennie b at 3 00 pm no comments wednesday august 19 2009 salsa verde 1 teaspoon oil ¾ pound whole green tomatillos in their husks ½ small red onion peeled and quartered 1 small serrano pepper stemmed and seeded 1 to 2 cloves garlic peeled 1 teaspoon black pepper 1 tablespoon lemon juice 1 tablespoon lime juice 3 to 6 ounces water ½ teaspoons salt 1 tablespoon freshly chopped cilantro 1 ripe hass avocado 1 lightly oil the griddle or skillet with coconut oil and heat over medium high heat 2 roast the tomatillos onion serrano pepper and garlic until they begin to brown 3 remove tomatillos to a bowl and cover the roasted vegetables with ice to cool 4 when cool enough to handle remove and discard the husks from the tomatillos and cut them into quarters 5 place all the roasted vegetables black pepper lemon and lime juices water and salt into a blender and blend until smooth 6 refrigerate the blended salsa tightly covered for several hours orup to 2 days 7 just before serving dice the avocado and add it and the cilantro to the salsa pulse a few times to blend slightly leaving some chunks of avocado intact 8 serve chilled with a garnish of lime wedges and whole cilantro leaves you can mess around with the spices to get it how you like it posted by kendee at 6 51 pm posted by the porter s at 7 26 pm no comments older posts home subscribe to posts atom blog archive 2010 5 october 1 pumpkin crunch april 1 february 3 2009 56 november 1 august 7 july 7 june 9 may 15 april 17