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Corn Fiesta Dip (Lourdes Goodman)

  • 1 small (11 oz.) can Mexicorn or regular corn, drained
  • 1 small can of green chiles, drained
  • 1/2 cup of parmesan cheese, shredded
  • 1 bar of pepper jack cheese, shredded

Mix all ingredients together in an ovenproof dish.  You can sprinkle some parmesan cheese on top as well.  Bake at 350 for about 45 minutes, or until golden brown.  Serve with taco chips.

 

 

 

Apple Pie Fruit Salad (Beth Wiegard)

 

  • 6 medium golden delicious apples
  • 4 pears
  • juice of 1 lemon
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • 3 tbsp light brown sugar
  • 1/2 tsp cinnamon

Chop apples and pears into bite-sized chunks.  Toss immediately in lemon juice to prevent browning.  Add raisins, nuts, sugar and cinnamon and toss to coat.

A message from Beth Wiegard:

Hello and welcome to your very own food blog, a collection of favorite recipes from the Parkland Bunko Babes.  Sure, we could have gone old school and distributed printed copies, but hey, it’s 2011, and high time for us mature types to try out some new technology.  Here’s how it works: email me your recipes, and I’ll post them exactly as you send them to me – you can even attach a photo if you wish.  You’ll be able to comment on the recipes other people send in, and you can also use the “Recipe Archive” and “Type of Recipe” buttons on the right side of the screen to search for a particular recipe.  All we need now is some recipes!  I look forward to hearing from everyone with your favorites. Meanwhile, here’s one I already happen to have, to get us started. I like to call it, “Menopause: the Salsa.”

Watermelon Fire & Ice Salsa (Theresa Thornburg)

  • 6 cups chopped seedless watermelon
  • 1 cup chopped green pepper
  • 4 tbsp chopped green onion
  • 3 tbsp chopped cilantro leaves
  • 2-3 tbsp chopped, seeded and deveined jalapeno
  • juice of 2 limes
  • 2 tsp garlic powder

Cut watermelon in half, with decorative edge if desired, cut out melon, and dry off excess juice from empty rind.  Combine other ingredients and use one half of rind as serving bowl.