Here you will find a few of my favorite recipes that are very easy to make. They will definetely be a hit in your family like they are in mine.

My daughter request these brownies for her birthday. Even though this recipe makes a large pan of brownies, they are gone by the next day.

Cream Cheese Brownies
3/4 c. cocoa
1/2 tsp. baking soda
2/3 c. oil
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. vanilla
1/4 tsp. salt

For Filling: 8 oz. pkg. of cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla

Stir cocoa and baking soda together in a small bowl. Blend in 1/3 cup of the oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup of oil. Stir until smooth. Stir in flour, vanilla, and salt. Set aside. Mix all filling ingredients and blend with mixer. Pour brownie mixture into a 13"x9" pan. Add cream cheese filling mix on top of brownie mix and swirl with a knife until marblized. Bake @ 350* for 35-40 minutes.


As you can see, my family loves to eat cream cheese. I've made this next recipe with seedless blackberry preserves and also strawberry preserves.

Cream Cheese Coffee Cake
8 oz. cream cheese , softened
1 c. sugar
1/2 c. margarine, softened
1 3/4 c. flour
2 eggs
1/4 c. milk
1/2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. seedless raspberry or strawberry preserves
powdered sugar

Beat together cream cheese, sugar, and margarine with mixer on medium until fluffy. Add half of the flour, eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for 2 minutes. Beat in remaining flour on low until well mixed. Spread batter in a greased and floured 13"x9'x2" pan. Spoon preserves in 8-10 portions on top of batter. Swirl to marblize with knife. Bake @ 350* for 35 minutes. Cool and sift powdered sugar on top. Cut into squares.

This recipes is for a party punch that will tickle your taste buds! It's a very colorful drink that your guest will be asking for seconds. The juices mentioned below are the frozen juice concentrates.

Sunshine Punch
6 oz.of orange juice
6 oz. of lemonade juice
6 oz. of limeade juice
4 cups of cold water
28 oz. of 7up, chilled
lime or lemon sherbet

Mix juices and water together in a punch bowl. Slowly add 7up and scoops of sherbet.

This is the best banana bread I have ever tasted. It's moist and delicious.

I guess its because of the margarine.

Banana Bread

1/2 c. butter or margarine
1 c. sugar
2 eggs, slightly beaten
4 medium bananas, smashed
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla

Cream together margarine & sugar. Add eggs & bananas. Sift together flour, soda, and salt in separate bowl. Add four mixture to creamed mixture. Add vanilla. Pour in greased and floured loaf pan. Bake @ 350* for 60 minutes.

This next recipe is for a special friend. Hope you enjoy these tacos Jane. Make sure you wear an apron and use a lid to prevent the hot oil from splattering.

Mom's Tacos

1 lb.ground hamburger meat-raw
1 dozen corn tortillas-not the shells, but fresh ones
salt & pepper
vegetable shortening for frying

Pat enough meat on top of corn tortilla--about 1/4" thick. Pat it from the outer edge working towards the center midline (If your right-handed, the pattie will make a large "D" in shape.) Do not pass the midline with the meat- this will prevent the tortilla from folding in half when ready to fry. Sprinkle with salt & pepper. In a deep fry pan, melt enough shortening to measure 1/2" deep. When shortening is hot, but not smoking, grab the taco with tongs and place in the hot oil, meat side up. When the hot oil makes the tortilla bendable, gently fold over the meat side to meet the tortilla-thus creating the taco. Cook at medium heat for 5 minutes on each side. Taco should be golden brown and the juices should run clear when done. Make sure to use a lid or splatter guard when frying. I fry 4 at a time and then place them in a pan lined with paper towels to soak up the grease. Keep them warm in a 250°-300° oven. Stuff them with shredded Longhorn cheese and shredded lettuce.

I make a tomato sauce to serve with these tacos.

Tomato Sauce

1 15 oz. can of whole tomatoes--dice them small
2 green onions, chopped
2 dashes of ground oregano
1/4 tsp. garlic powder or 1 whole garlic, minced
leaves of fresh cilantro, finely chopped

salt and pepper to taste

Mix together all ingredients and you may add crushed chili (chile tepins) to this depending on taste. My family loves to sprinkle Red Devil hot sauce on these tacos to give them kick. ( Louisianna hot sauce )

More recipes here!

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