Texas Boomers Favorite Mouth Watering Recipe's

Squash Casserole
4 yellow squash sliced and diced 1in chunks
4 zuchinis sliced and diced 1in chunks
garlic pod diced
1 large yellow onion diced
1 box fresh sliced mushrooms
1 teaspoon italian seasoning
1 teaspoon black pepper
canola oil & butter mixed
2 cans cream of mushroom soup
1 pint sour cream
1 cup grated fiesta blend cheese

heat oil & butter in skillet
saute garlic, squash, musrooms & onions in skillet with, italian seasoning and black pepper until tender
mix the the soup and sour cream in a bowl
add to the skillet and heat for 5 minutes
pour into baking dish and coverr with cheese
put in oven at 350 til chees melts

Baked Beans
4 Slices of bacon
1/2 cup chopped onion
1 16oz can Pork and Beans
2 tblsp brown sugar
2 tblsp Catsup
1 tblsp Worcestershire sauce
1 tblsp mustard

Cook bacon, add all ingredients and bake at 350 for 45 minutes or put in crock pot for several hours
Bone Appetite
A recipe for doggie treats
4 cups whole wheat flour
1 stick butter
2 cloves garlic
2 tblsp molasses
1 can cheese soup
1/2 cup wheat germ

Bake @ 400 for 20 minutes, turn and bake 10 more minutes. Air Dry.
Penne Pasta Casserole
12 oz Package Penne pasta
1 lb ground beef or sausage
1 cup chopped onion
1 can (15 0z) Contadina Italian style
tomato sauce 1 can (14.5 oz) Recipe
Ready diced tomatoes w/Italian Herbs
1 can (6 oz) Italian Paste w/roasted garlic
4 cups shredded mozzarella cheese

Cook pasta according to directions and drain. Cook meat and onion, drain. Stir in un-drained tomatoes, tomato sauce, and tomato paste and 1/2 cup water. Cook 10 minutes. Layer 1/2 pasta, 1/2 sauce, 1/2 cheese in 13x9 dish, repeat and cover. Bake @ 350 for 20 minutes

Scalloped Corn Casserole
1/4 cup finely chopped onion
1/4 cup chopped green (or red) pepper
2 tablespoons margarine or butter (softened)
1 beaten egg
1/2 cup milk
1/2 cup coarsely crushed saltine crackers
1 8-3/4 ounce can cream corn
1 7 ounce can whole kernel corn, drained

Combine all ingredients except margarine/butter and mix well. Pour into a greased 1-quart casserole. Take softened margarine/butter and place in spoonfuls over top of casserole. Bake in a 350 degree oven for 35 minutes or until knife inserted near the center comes out clean. Makes 5 servings. Top with grated cheese the last 5 minutes of cooking if desired.
Apple Caramel Quesadllas
2 Packages (12 oz.) of
Stouffer's Harvest Apples,
(prepare per package directions)
1/2 Cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup (1/2 stick) butter
10 6-inch flour tortillas
2 jars caramel ice cream topping

Combine sugar and cinnamon in small bowl. Melt butter in large skillet over medium-low heat; heat each tortillas on one side for 3 minutes or until golden. Sprinkle heated side of tortilla with cinnamon-sugar mixture, keep warm. Place tortilla uncooked side up on cutting board; top with escalloped apples. Fold over; cut in half. Place on serving plate. Drizle with caramel topping; top with whipped cream or almonds is desired. Serving Size: 10 People
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Better than Sex Cake
1 pkg yellow cake
16 oz can crushed pineapple, drained
1 cup sugar
5 Bananas
Large pkg vanilla pudding mix
3 cups milk
Large container of cool whip
1 cup chopped pecans
Cherries (for topping)

Prepare cake as directed, bake in 10x15x2 pan. Cook pineapple and sugar to boiling. While cake is cooling, punch holes in it pour pineapple-sugar mixture over it. When cool, slice five bananas over it. Cover w/large pkg instant vanilla pudding made w/3cups milk as directed. Top w/large container of cool whip. Sprinkle with 1 cup pecans and cherries.

Caramel Apple Bars
1-1/4 cups flour
1/4 cup brown sugar
2 eggs
1tsp vanilla
2 Golden Delicious apples chopped
1 cup Carmel candies, quarted
1/2 cup walnuts

Preheat oven to 350. Combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Lightly butter a 9" pan. Pat mixture into the bottom and bake 10 minutes. Combine eggs, vanilla, 1/2 cup brown sugar. and 1/4 cup flour in the same bowl. Mix well, and then stir in apples, caramels, and nuts. Pour over crust. Bake 30 - 35 minutes or until golden. Cool slightly and cut into squares.
Easy Cobbler (Dump Cake)
1 20 oz can un-drained crushed pineapple
1 bag frozen peaches
(or cherries, strawberries, cranberries,
or any combination)
1 13 oz box yellow cake mix
1 bag frozen peaches (or other fruit)
1/2 cup chopped pecans
1/4 cup sugar
1/4 lb butter, melted

In a 9x13" un-greased glass pan, layer ingredients in the order listed: Bake @350 for 35 to 40 minutes or until golden brown. Let stand until luke warm. Serve with a scoop of vanilla ice cream
Cinnamon Popcorn
2 tblsp butter
2 tblsp sugar
1/2 tsp cinnamon
2 quarts popped popcorn

Warm in pan until sugar dissolves, drizzle over warm popcorn

Coconut Icing
1 C sugar
½ C evaporated milk (4 oz. from a 5 oz. can)
¾ stick margarine (6 T from an 8 T stick)
½ C chopped nuts (lightly toasted pecans)
1 C coconut

Cook 2 minutes after margarine melts. Boil for 2 minutes stirring frequently. Pour over hot Moist Pineapple Cake. Let cake sit 5 minutes, then pour icing over “really warm” cake.
Dump Cake
1 (20 oz) can pie filling (cherry, apple, blueberry)
1 (8 oz) can crushed pineapple (not drained)
1 Duncan Hines yellow Cake Mix, sprinkled dry
2 sticks butter (melted)
1 (3-1/2 oz) can coconut
1 cup pecans or walnuts

Instructions: Layer in above order in a 13x9 baking pan - DO NOT MIX - Bake @ 350 for 1 hour. Sprinkle the dry cake mix, do not prepare the cake mix
Minute Fudge
1 can (4 oz) sweetened condensed milk
1 tsp vanilla
dash of salt
1/3 to 1/2 cup chopped nuts
1 pkg (12 oz) semi-sweet chocolate chips

Combine all ingredients except nuts in 1-1/2 quart heavy sauce pan. Cook over medium-high heat until chocolate chips melt and mixture is smooth. Stir nuts. Pour into 8x8 pan (sprayed with Pam or lined with foil). Cool at room temperature for 30 minutes. Set in refrigerator.

Moist Pineapple Cake
2 C flour
1 ½ C sugar
2 tsp baking soda
dash salt
2 eggs
1 tsp vanilla (real vanilla, not vanillin)
1 20 oz can crushed pineapple, all of it
(NOT drained)

Instructions: Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9”x 12” cake pan and bake about 35-40 minutes at 325 degrees. (WATCH CAREFULLY: This recipe is easy to overcook; it’s done when it starts to pull away from sides of pan, when it’s a rich golden brown, the center has risen, and a toothpick in center comes out clean.) Frost with Coconut Icing.
The Candy Bar Cake
1 baked chocolate box cake
3/4 cup fudge topping
3/4 cup caramel topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping

Instructions: Bake Cake according to instructions in 13x9x2 inch cake pan. Do not remove cake from pan. After the cake has cooled, make holes in the top of the cake using a large fork or wood spoon. Mix fudge topping with half the milk, pour over the top of the cake. Mix caramel topping with remaining half of the milk, and pour over the top of the cake. Let each flavor soak in before adding the next. Chop up 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping. Chop the 3 remaining toffee bars to decorate the top. Keep refrigerated until serving time.

NOTES: Cake can be made ahead and frozen. On the day you want to serve it, remove from freezer, add whipped topping and remaining candy bars, and return to refrigerator until serving time. Also delicious with Reese's peanut butter cups instead of the Heath bars.
Rocky Road Team Treats
1-1/2 cup finely crushed pretzels
3/4 cups (1-1/2 sticks) butter, melted
1 (14 oz) can sweetened condensed milk
1-3/4 cups (10 oz) semi-sweet baking pieces
3 cups miniature marshmallows
1-1/3 cups coarsely chopped pecans

Instructions: Heat oven to 350, grease bottom and sides of a 13x9 baking pan. Combine pretzels and melted butter in a small bowl, press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer, top with even layers of baking pieces, marshmallows and pecans. Press down firmly on pecans. Bake 20 to 30 minutes or until lightly brown, cool completely and cut into bars.

Sugar Cookies
1 lb margarine
3 cups sugar
4 eggs
1 tblsp vanilla or almond extract
1 tblsp butter flavoring
7 cups flour
2 tsp baking powder
1 tsp salt

1 cup powdered sugar
1 tblsp white corn syrup
2 tblsp water

Combine dry ingredients, set aside. Cream: butter, sugar, eggs and extracts. Add flour mixture. Drop by teaspoons on cookie sheet, bake at 350 until brown
5 – 9 minutes, depending on size. Cool, drizzle with glaze.
Dr Pepper Cake
1 german chocolate cake mix
1 small instant vanilla pudding
4 eggs
1 can Dr. Pepper
2/3 cup of Canola oil

Preheat oven to 350 degrees Mix all the ingredients together for 4 minutes. Pour into a greased and floured 9x13 pan Bake 30-35 minutes. Cool. Frost

1 stick butter
1 package cream cheese
1 box powdered sugar
6 Tablespoons cocoa
Mix butter and cream cheese, add cocoa and mix well Add powdered sugar and continue to beat Frost the cake
NAPA Cabbage Slaw
Large head Napa cabbage (Chinese cabbage)
6 green onions
2 packages Top Ramen noodles
½ cup sesame seeds
¼ cup slivered almonds
1 stick margarine
½ cup cider vinegar
1 cup cooking oil
1 cup sugar
2 T. Lite soy sauce
½ tsp. salt
¼ tsp. pepper

Put into mixing bowl: Large head Napa cabbage (Chinese cabbage) Cut out center stem from each leaf, then finely slice leaves cross grain. 6 green onions, clean, then finely slice cross grain In a large skillet brown the following until golden brown: 2 packages Top Ramen noodles (Discard the flavor packet). While still in the package, break up the noodles with your hand or a rolling pin. ½ cup sesame seeds, ¼ cup slivered almonds; 1 stick margarine
In a mixing bowl combine the following in order: ½ cup cider vinegar, Whisk continually while slowly dirizzling in 1 cup cooking oil. Continue whisking while adding: 2 tlbs Lite soy sauce, ½ tsp salt, & ¼ tsp. pepper. Add the toasted ingredients to the cabbage mixture and toss until blended. Keep refrigerated until served. Add dressing just before serving and toss thoroughly.

Bacon, Spinach and Strawberry Salad
1/2 lb fresh strawberries, quartered
1 (6 oz) pkg pre-washed spinach leaves
1 small red onion, cut into thin rings
4 - 6 slices bacon, cooked crisp and crumbled
1/4 c. sugar
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1 T. sesame seeds, toasted

Place first four ingredients in a large salad bowl. Combine all other ingredients in a bowl and whisk together (or in a jar and shake well). Pour most of the dressing over salad and toss. Serve the rest on the side.
French Toast Strata
4 oz. day-old French or Italian bread,
cut into 3/4 cubes (4 cups)
1/2 cup maple-flavored pancake syrup
1/3 cup golden raisins
1 tsp vanilla
1 pkg (3 oz.) cream cheese, cut into 1/4 cubes
2 tsp sugar
1 tsp ground cinnamon
3 eggs
1 1/2 cups milk

Instructions: Spray 11 x 17 baking dish with cooking spray. Place bread cubes in even layer in prepared dish. Sprinkle raisins and creak cheese evenly over bread. Beat eggs at medium speed with electric mixer Add milk, 1/2 cup pancake syrup, vanilla & mix well. Pour egg mixture evenly over bread mixture. Cover & refrigerate at least 4 hours or overnight. Preheat oven to 350. Combine sugar & cinnamon & sprinkle evenly over bread mixture. Bake, uncovered, 40 to 45 minutes or until puffy, & golden brown. Knife inserted in center should come out clean. Cut into squared. Serve with pancake syrup.
Makes 6 servings.
Diane's Breakfast Casserole
4 Cups Shredded Potatoes (thaw if frozen)
(I used 2 cups "Simply Potatoes" Southern Style
and 2 cups Plain Shredded Hash Browns)
2 1/2 Cups Shredded Sharp Cheddar
1/2 Cup Diced Onion
9 Eggs
1 12oz. Can Evaporated Milk
1/2 Cup Milk
Salt and Pepper to taste
1 16oz. Pkg. Hormel Diced Ham (Or use leftover ham)

Instructions: Grease a 9 X 13 baking dish. Arrange potatoes over bottom. Sprinkle onions over potatoes. Sprinkle 1/2 of Cheese over onions. Sprinkle ham over cheese. Sprinkle remaining cheese and mash ham down into the potato mixture. Whisk eggs, milk, salt, and pepper. Pour egg mixture over casserole.
Cover and refrigerate over night. Bake uncovered @ 350 for 40 - 45 minutes (1hr in TT). Top will be light brown when done

Janell's Breakfast Casserole
5 Slices of bead - cubed and placed in bottom of the pan/dish
1 lb sausage - cooked and placed on top of the bread cubes
8 eggs - well beaten
Salt and pepper to taste
1 3/4 cup milk poured over all
Onions, green pepper, tomatoes or chopped chilies as desired

Instructions: Bake @ 350 for 30 - 35 minutes
Monkey Bread
3 can Grands biscuits - cut into 4 pieces
Rolled in cinnamon and sugar combo
Layered in a greased 9x12 pan
Make the sauce from these melted items:
1 1/2 sticks butter
1 cup brown sugar
1 cup pecan chips
Pour over biscuit pieces

Instructions: Bake at 350 for 30 minutes. **I have learned from making this twice that it does better with only two layers tall and mine has never gotten done in 30 minutes so add an extra 15 - 30 minutes to it.
Ziploc Bag Omelet
2 raw eggs,
grated cheeses
ham or sausge (use only one in the omelet)
chopped onion
chopped bell pepper
diced tomato
diced cooked potato
sliced jalapena pepper
any other omelet ingredient you like

Preparation: Write name on a quart-size Ziploc bag with permanent marker Crack 2 eggs (large or extra-large) into the bag (not more than 2) Squeeze and shake the bag to mix eggs Add omelet ingredients of choice to bag Mix omelet ingredients and eggs well Close the ziploc on the bag to a 1/4 inch opening Roll the mixture from bottom to top forcing the air out Make sure the air is out of the bag and finish zipping it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot For more, make another pot of boiling water. Open the bags and remove the omelet
Serve with fresh fruit and coffee cake

Keep Those Delicious Recipe's Coming Folks