These recipes were contributed by Joe Jenkins, a Waxahachie resident, and originally appeared in the WaxahachieNOW July 2016 issue.
Key Lime Pie Cheesecake
- 1 8-oz. pkg. cream cheese, softened and cut into small pieces
- 1 14-oz. can sweetened condensed milk
- 1 12-oz. pkg. frozen dairy topping, thawed
- 1 cup fresh squeezed lime juice (Microwave 3-4 limes at a time for 45-50 seconds to make squeezing the juice much easier.)
- 2 graham cracker pie shells
- Combine cream cheese, milk, topping and juice together. Blend with electric beaters until smooth.
- Pour into pie shells. You can also decorate the top of the pie with a slice of lime or a mint leaf.
- 1/2 head lettuce, shredded
- 1/2 red onion, chopped
- 2 tomatoes, cubed
- 1 avocado, cubed
- 9 oz. Colby Jack cheese, grated
- 1 cup kidney beans, drained
- 1 10-oz. bottle Kraft Thousand Island Dressing
- 1 lb. ground beef, browned and chilled
- 6-8 oz. plain Doritos, crushed (divided use)
- Toss all ingredients together in a large serving bowl, making sure to reserve half of the chips. Add the reserved chips to the salad just before serving.
Mattie Lou’s Cream Cheese Sandwiches
- Makes approximately 30 finger sandwiches.
- 2 8-oz. pkgs. cream cheese
- 1 1-oz. pkg. Original Hidden Valley Seasoning Mix
- 1 4.25-oz. can black olives, chopped
- Let cream cheese stand at room temperature until it reaches a consistency that allows for easy spreading. You may gently heat it to speed the process up if needed. Mix remaining ingredients into the softened cheese.
- Spread mixture onto thin slices of white bread. Cut each sandwich into three rectangular sections.
Walk to School Cookies
- 2 cups butter or margarine
- 4 cups flour
- 1 cup sugar
- 1 tsp. vanilla
- Mix all ingredients together well. Pat into several long rolls. Wrap each roll in waxed paper. Place rolls in refrigerator to chill.
- Slice dough and place on a cookie sheet. Bake at 325 F for 10-12 minutes. If desired, sprinkle with sugar while cookies are still warm.
- 2 cups dark brown sugar, packed
- 1 cup butter
- 1/2 cup light corn syrup
- 1 tsp. salt
- 1 Tbsp. vanilla
- 1 tsp. baking soda
- 6 1/2 qts. popped corn
- Mix sugar, butter, syrup and salt together in a heavy pan; heat to boiling. Boil for 4 minutes, stirring occasionally. Add vanilla and baking soda. Mix thoroughly.
- Pour mixture over corn in a large bowl. Stir to coat all kernels well. Spoon mixture onto two 15x10x1-inch jelly roll pans or 1 large roasting pan.
- Bake at 200 F for 1 to 1 1/2 hours, stirring every 15 minutes. Let cool before placing in covered containers.
Chicken Pot Pie
- 1 29-oz. can Veg-All Homestyle, drained
- 1 10.75-oz. can cream of chicken soup
- 1 10.75-oz. can cream of potato soup
- 2 1/2 to 3 cups cooked chicken breast, cubed
- 1 tsp. Italian seasoning or seasoning of your choice
- 1/4 to 1/2 cup milk
- 2 ready-made pie crusts
- Mix all ingredients together well. Pour into one of the pie crusts. Cover with the remaining crust.
- Bake at 350 F for 50-60 minutes or until crust is golden brown around the edges.