Author: RFFAdmin

Strawberry Sheet Cake

Strawberry Sheet Cake
 
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Ingredients
Cake
  • 2 cups self-rising flour, sifted
  • 2 cups sugar
  • 4 eggs
  • 1 cup canola oil
  • 1 cup milk
  • ¼ cup strawberries, mashed
  • 1 small box of strawberry Jello
Icing
  • ½ stick of butter, softened
  • 3 cups powdered sugar
  • ¼ cup strawberries, mashed
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, add all the cake ingredients and mix until well combined.
  3. Pour the mixture into a 9 x 13 pan and bake for 35 mins or until a toothpick comes out clean.
  4. In a small mixing bowl stir together the icing ingredients and mix until it's a smooth consistency, adding a little more mashed strawberries if it's too thick and more powdered sugar if it's too thin.
  5. Once the cake is cooled, pour/spread the mixture on top and serve.
  6. Refrigerate between servings.

Spicy Meaty Baked BBQ Beans

Spicy Meaty Baked BBQ Beans
 
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Ingredients
  • 6 slices of bacon, cooked and crumbled
  • 1 lb of lean ground beef, cooked
  • ½ lb of smoked sausage, cooked
  • 1 med onion, diced or cut into large pieces for picky eaters
  • 1 green bell pepper, diced or cut into large pieces for picky eaters
  • 1 tbsp minced garlic
  • ⅛ cup of pickled jalapenos, diced
  • 2 1 lb 12 oz cans of Bush's Original Baked Beans, undrained
  • 1 cup of BBQ sauce
  • ¼ cup of brown sugar
  • 1 tbsp of creole mustard
  • 1 tbsp of yellow mustard
Instructions
  1. Preheat the oven to 350 degreese .
  2. Add all ingredients to a oven safe pan and mix making sure the onions and bell peppers are submerged (to prevent burning).
  3. Bake for 30-40 mins.

Lemon Brownies

Lemon Brownies
 
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Ingredients
Brownie Batter
  • 1½ cup flour, sifted
  • 1½ cup sugar
  • 1 tsp salt
  • 1 cup butter
  • 4 eggs
  • 1½ tbls lemon juice
Topping
  • 2 cups powdered sugar
  • 4 tbls lemon juice
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium work bowl mix the dry ingredients then add the wet and mix thoroughly.
  3. Pour the batter into a 9x13 baking dish and bake for 27 mins or until a toothpick comes out clean.
  4. Mix the powdered sugar and lemon juice together until the lumps are gone and spread evenly over the cooled brownies.

Red Sauce & Meatballs

Red Sauce & Meatballs
 
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Ingredients
Sauce:
  • 1 med onion, diced
  • 3 6 oz cans of tomato paste
  • 1 8 oz can of tomato sauce
  • 2 12 oz cans of diced tomatoes w/juice
  • 5 cups of hot water
  • 1 tsp of minced garlic
  • 3 tsp of salt
  • 1 tsp of garlic powder
  • ½ tsp of black pepper
  • 5 tsp of sugar
Meatballs:
  • 2 lbs of lean ground beef
  • 1 lb of italian sausage
  • 1 med onion, diced
  • ½ cup of milk
  • 2 large eggs
  • 2 tsp of oregano
  • ¼ tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of black pepper
  • ½ cup of italian bread crumbs
  • ½ cup of grated parmesan cheese
Instructions
Sauce:
  1. In a large pot sweat the onion with a little olive oil over low-medium heat for about 5 mins or until soft.
  2. Add the tomato sauce, paste, and diced tomatoes to the pot and stir for several mins.
  3. Rinse out the tomato paste cans 2½ times each adding the water to the pot, stir for several more mins.
  4. Add the 5 cups of hot water and season with the garlic, garlic powder, and black pepper and stir to combine.
  5. Bring to a boil and reduce to low stirring every 15-20 mins for the next 6 hours UNCOVERED.
  6. During the 6 hour cooking period alternate adding the sugar and salt one tsp at a time every 30 mins until it's all added.
  7. After the sauce starts cooking begin preparing the meatballs.
Meatballs:
  1. Preheat the oven to 350 degrees.
  2. Place all ingredients in a large work bowl except the meats and mix creating a slurry.
  3. Add the meat and mix by squeezing, making sure not to overmix.
  4. Roll the meatballs into ping pong sized balls, and lay them out on an ungreased pan and bake for 45-60 mins turning half way through or until the internal temperature reaches 170 degrees.
  5. Once they are done strain off the fat and add them to the sauce and continue cooking until the 6 hours is up.
Notes
Serve over cooked pasta with grated parmesan cheese on top. Sauce gains flavor when refrigerated or frozen.

Pina Colada Upside-down Cake

Pina Colada Upside-down Cake
 
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Ingredients
  • ¼ cup of unsalted butter
  • 1 cup of packed light brown sugar
  • 1 cup of shredded coconut
  • 1 20 oz can of pineapple slices in juice
  • 2 tbls of pineapple juice
  • 1 box vanilla cake mix
  • 1 cup of coconut milk
  • ½ cup of vegetable oil
  • 3 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. Put the butter in a 9 x 13 pan and place it in the oven for the butter to melt.
  3. Once the butter is melted remove the pan and sprinkle the brown sugar evenly in the pan then do the same with the coconut.
  4. Cover the bottom with pineapple slices, pressing on each one to set it, and do not overlap them.
  5. In a large mixing bowl, add the cake mix, pineapple juice, coconut milk, oil, and eggs, and mix until well combined. Set aside for 2 mins.
  6. Stir the batter again and then pour it over the pineapples in the pan and spread evenly.
  7. Bake for 40 mins or until a toothpick comes out clean.
  8. Flip the pan onto a cookie sheet and leave it there for 5 mins or so.
  9. Remove the pan and let cool for at least 30 mins before serving.
  10. Store in the refrigerator.

 

Cold Spinach Dip

Cold Spinach Dip
 
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Ingredients
  • 1 Knorr Cream of Spinach recipe mix package
  • 1 block of frozen spinach
  • 1 7.5 oz jar of quartered marinated artichoke hearts
  • 16 oz of sour cream
  • 2 heaping tbls of mayonnaise
  • 1 tsp of red pepper flakes
  • 1 tsp of Tonys
Instructions
  1. Defrost/rinse/squeeze out the frozen spinach.
  2. Mix all ingredients together in a small bowl until combined.
  3. Refrigerate for at least 3 hours and serve cold.

Lemon Poke Cake

Lemon Poke Cake
 
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Ingredients
Batter
  • 1 box of yellow cake mix
  • 1 small box of instant lemon pudding mix
  • ¾ cup of vegitable oil
  • ¾ cup of water
  • 4 eggs, slightly beaten
Glaze
  • 2 cups of powdered sugar
  • 2 tbls of butter, melted
  • 2 tbls of water
  • ⅓ cup of lemon juice
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl beat together all of the batter ingredients until well combined.
  3. Grease a 9 x 13 pan and pour in the batter, bake for 30-35 mins or until a toothpick comes out clean.
  4. Mix all of the glaze ingredients together until there are no more lumps of powdered sugar.
  5. If the glaze is too thick you can add some milk and if it's too thin just add more powdered sugar, you want it to be thin enough to soak into the cake but not a watery consistency.
  6. While still warm poke holes all over the top of the cake with a fork or a wooden chopstick then drizzle the glaze over the whole thing making sure to coat every inch.
  7. Wait until the cake is completely cooled before serving and store in the refrigerator between servings.

Meaty Rotel Dip

Meaty Rotel Dip
 
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Ingredients
  • 1 32 oz block of Velveeta
  • 1 8 oz block of cream cheese
  • 1 can of Rotel
  • 1 can of Cream of Mushroom Soup
  • 1 lb of ground beef
  • 1 lb of bulk sausage
  • ½ of an onion
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef and sausage to the pot and cook until no longer pink.
  3. Drain the grease and add the meat to a crockpot.
  4. Cube the Velveeta and cream cheese and add it to the crockpot along with the Rotel and Cream of Mushroom Soup.
  5. Set the crockpot to medium or high and stir every few mins until the cheese is all melted and ingredients are combined.
  6. Set the crockpot on low or warm and serve with Fritos or any other dipping chip or cracker.