In the Kitchen With Penny Mach

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Penny Mach, a Ennis resident, and originally appeared in the Ennis June 2016 issue.

Mimi’s Cherry Cheese Pie

  • 1 8-oz. pkg. cream cheese, softened
  • 1 14-oz. Eagle Brand sweetened condensed milk (not evaporated milk)
  • 1/3 cup real lemon juice from concentrate (Don’t use any extra.)
  • 1 tsp. vanilla extract
  • 1 9-inch graham cracker pie crust
  • 1 21-oz. can cherry pie filling, chilled
  1. In a large bowl, beat the cream cheese until creamy.
  2. Gradually, beat in sweetened condensed milk until the mixture is smooth.
  3. Slowly stir in the lemon juice and vanilla extract; mix well.
  4. Pour the mixture into the pie crust; chill for 3 hours; top with the cherry pie filling before serving. Refrigerate any leftover pie.

 

Texas Bean Dip
This recipe can also be baked in a Crock-Pot for 1-2 hours on high heat.

  • 1 8-oz. pkg. cream cheese
  • 1 cup sour cream
  • 1 1.25-oz. pkg. taco seasoning
  • 2 16-oz. cans refried beans
  • 3 cups cheddar cheese
  • Fritos corn chips
  1. In a medium-size bowl, mix all the ingredients together, except for the cheddar cheese and chips.
  2. Add the mixture to a baking dish; top with cheddar cheese.
  3. Bake at 350 F for 30 minutes; serve with Fritos.

 

Crock-Pot Ranch Chicken Meal

  • 3 cups raw baby carrots
  • 6-8 medium raw potatoes, halved
  • 4 chicken breasts, deboned and skinless
  • 1 32-oz. condensed cream of chicken soup
  • 1 cup milk
  • 1 4-oz. pkg. dry ranch dressing mix
  1. Place carrots and potatoes on the bottom of the Crock-Pot; add chicken.
  2. In a bowl, add the soup, milk and dry ranch dressing mix; mix together well and pour over the chicken.
  3. Cook on low heat for 8 hours, or on high heat for 4 hours.

 

Crock-Pot Breakfast

  • 1 16-oz. breakfast sausage roll
  • 12 eggs
  • 1 cup milk
  • 1 tsp. salt
  • 1 Tbsp. pepper
  • Cooking spray
  • 1 32-oz. bag frozen hash brown potatoes
  • 1 16-oz. pkg. shredded cheddar cheese
  1. In a skillet, crumble and brown the sausage; drain and set aside.
  2. In a medium bowl, whisk eggs, milk, salt and pepper together.
  3. Spray a Crock-Pot with cooking spray; layer the hash brown potatoes on the bottom of the Crock-Pot.
  4. Add the sausage; mix the cheese into ingredients well. Top with the egg mixture.
  5. Cook on low overnight for 6-8 hours; serve alone or as a filling in burritos.

 

Crock-Pot Beef & Broccoli Dinner
Serve with rice.

  • 1 lb. boneless beef chuck roast, sliced into thin strips
  • 1 cup beef consommé
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 Tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 Tbsp. cornstarch
  • 2 bunches fresh broccoli florets
  1. Place the beef chuck roast in a Crock-Pot.
  2. In a small bowl, combine the consommé, soy sauce, brown sugar, sesame oil and garlic. Pour over roast; cook on low for 6-8 hours.
  3. In a cup, stir cornstarch into 2 Tbsp. of sauce that’s been removed from the Crock-Pot until the mixture is smooth; add cornstarch mixture to the Crock-Pot; stir well.
  4. Cook for 30 minutes on high heat; stir broccoli into the Crock-Pot. Cover and cook for an additional 30 minutes on high heat; the sauce must boil to thicken.