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Carol and Randy Bernard
Tucson - Houghton/Southeast/Vail
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(520) 306-8889
CarolandRandy@
LongRealty.com
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A list of some of Carol's best Recipes.

We hope that you enjoy them......Yum Yum

1. Pumpkin Pie Crunch
2. Carol's Hot and Spicy Corn Dip
3. Carol's Great Cake Bars


Harvest Blessings.....Pumpkin Pie Crunch

1 Can Solid Pack Pumpkin q16 oz.             1/2 tsp Salt
1 Can Evaporated Milk 12 oz.                    1 Package Yellow Cake Mix
3 Egges                                                   1 Cup Pecans chopped
1 1/2 Cups Sugar                                     1 Cup Butter or Margarine melted
4 tsp Pumpkin Pie Spice                            Whipped Topping

Preheat oven to 350F. Pam spray 13x9x2 inch pan.  Combine pumpkin, milk,
egges, sugar, pumpkin pie spice and salt in large bowl.  Pour into pan. Sprinkle
dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with maulted
butter. Bake at 350F 50 to 55 minutes or until golden. Cool completely. Serve
with whipped topping. Refrigerate leftovers.  (16 to 20 Servings)

Carol Bernard      Long Realty Company     520-260-4164

Carol’s Hot & Spicy Corn Dip

32 OZ  Frozen Corn

2 – 7 OZ  Chop/Diced Green Chilies

1 – 4 OZ  Roasted chop/dice Jalapenos

1 – 4.25 OZ Can Chopped Black Olives

Onion – sliced green 1 bunch

Red Bell Pepper – 1 sm chopped

1 heaping tsp minced fresh garlic

1 32 OZ Jar Mayonnaise (not lite)

3  cups Shredded Cheese

(MX mix, cheddar/jack, etc)

Serve hot with Tortilla Chips

Salt and Pepper to taste.


 In a mixing bowl – mix together all the above ingredients, except the tortilla chips.  You can alter the recipe to taste.  If you are a ‘gringo’ and cannot handle the ‘pizzazz’ the jalapenos will provide, delete or reduce them.

 

You may substitute the green onions with dehydrated minced or chopped fresh, such as Red or Vidalia’s.

 

The garlic can be fresh, minced, pureed, powdered, etc.  NOT GARLIC SALT.

 

You must use ‘regular’ mayonnaise.   The ‘lite’ varieties will not work.

 

In place of the canned jalapenos - You can use fresh jalapeno if you so desire. Do not drain the cans of chilies or jalapeños.

 

This travels well in a crock pot.  I preheat on ‘high’ before the event. Upon arrival I keep the crock on ‘low’ or preferably ‘warm’ - if your crock pot has that setting.  Be aware that if kept too hot the ‘oils’ in the cheese will separate and leave a ‘lake of yellow’ floating on top.  Not terribly appetizing!

 

Leftovers are good – add chicken or shrimp, thin sauce with milk and serve over fettuccine noodles or with garlic mashed potatoes for a tasty dinner.

 

Serve with tortilla chips or warm tortillas for dipping.

 

Carol’s Great Cake Bars

 

1 Small Pkg. Pudding  (The kind you COOK.)

 

2 Cups Milk

 

Cook the pudding & milk per the pkg. directions.  I cook it in the Micro Wave in a large bowl.  Takes 5 to 6 mins.  Stir pudding till creamy.

 

1 box cake mix

 

Add the DRY cake mix to the hot, cooked pudding and stir till no longer lumpy.

 

PAM Spray a 9x13 cake pan.  Spoon the Cake Mix and Pudding Mixture into the cake pan.  It is thick.  Spread to all 4 corners.

 

Top the cake batter with toppings of your choice:  Chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips, toffee bits, nuts, coconut, etc etc.

 

Bake the cake for aprox. 35 - 40 mins. at 325 degrees.  Test with a toothpick - do not over cook.

 

FLAVOR VARIATIONS:  Choc Pudding and Choc Cake Mix is yummy covered in 2 or 3 different flavors of chips and toffee bits and nuts; Yellow Cake Mix and Butterscotch Pudding covered with toffee bits, choc and butterscotch chips, and nuts is wonderful; A chocolate variation that includes various candy chips and coconut and nuts is very good, too.  There is no end to the variations you can create – be creative and enjoy!

 

The cake/bars I brought into the office were:  Yellow cake and butterscotch pudding; toffee bits; chocolate chips and pecans.

 

This is a great dessert for picnics and lunch boxes as there is no frosting to worry with.  You can use sugar free puddings and remember – it has no eggs or oil!  Works good for those with egg allergies.  It is yummy slightly warmed as served and with a scoop of complimenting ice cream.
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BROCCOLI CALZONE

1 18.7-ounce canister Ragú Pizza Quick Mix for Homemade Pizza Crust

1 14-ounce jar Ragú Pizza Quick Sauce

1 10-ounce package frozen chopped broccoli, cooked and drained thoroughly

1/2 cup shredded Swiss cheese (2 ounces)

1 clove garlic, minced

Salt, to taste

Pepper, to taste

1 egg, beaten

 

1.           Preheat oven to 375 degrees F.

2.           Prepare crust mix according to package directions, using 6 level scoops of mix and 1/2 cup warm water. Let dough rest.

3.           In a bowl, combine 1/4 cup warm water. In bowl, combine 1/4 cup sauce, broccoli, cheese, garlic, salt and pepper; set aside.

4.           Divide dough into 6 equal pieces. Roll each into a 7-inch circle. Spoon 1/4 cup broccoli mixture onto half of each circle. Brush outer
              edges of dough lightly with egg. Fold dough over filling to form a half circle; press to seal edges. Place on baking sheet and brush with
              egg. Bake 15 to 20 minutes, or until golden brown. Heat remaining pizza sauce and serve with calzones. 
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Grilled Mediterranean Chicken

Cook Time: 14 minutes

Makes: 4 servings.

Ingredients

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 1/2 teaspoons Lawry's® Seasoned Salt

1 teaspoon dried rosemary leaves, crushed

2 medium tomatoes, cut into 3/4-inch thick slices

4 boneless skinless chicken breast halves (about 1 1/4 pounds)

1 lemon, cut into 1/4-inch thick slices (optional)

Directions

1. Mix vinegar and oil until well blended. Mix seasoned salt and rosemary. Brush tomato slices and chicken with vinegar mixture then sprinkle with seasoned salt mixture.

2. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill tomato slices 2 minutes per side. If desired, grill lemon slices 30 seconds per side. Serve chicken topped with tomato slices. Garnish with lemon slices.

 

 

            

 

 

 

 

 


Carol & Randy Bernard / Long Realty Company