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Mexican Fiesta
As favorites go, these recipes most definately top the list.
Feel free to spice as hot or mild as you like.
Mexican dishes make awesome dinner party menus.
These zesty flavors will surely satisfy your taste buds.
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Open a bag of your favorite nacho chips & oven heat
them a bit,,, dip generously into... The Salsa...
thanks Connie

You will need...

4 medium or 3 large ripe tomatoes
2 medium onions
1 large green pepper
2 to 4 jalapeno peppers
1 - 8 oz. can tomato sauce
1 heaping t. garlic powder
1 t. salt
2 T. red wine vinegar
2 T. fresh (not bottled) lemon juice
1/4 c. fresh cilantro

~I use food processor for most of chopping. Hand chop a couple of the tomatoes if you like it chunky. Good right away, even better from next day on. Keeps at least 4 - 5 weeks in fridge (if it lasts that long). Makes approx. 5 cups. ENJOY...! Open a bag of your favorite nacho chips. Place nachos in the oven for a bit to warm them up. Serve with this delicious salsa. Feel free to spice them accordingy to your taste buds. I like it hot. ENJOY !!!

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You will need...
2 whole medium chicken breasts(1 1/2 pounds)
1 c. water
1 c. shredded Monterey Jack(4 ounces)
1 4 ounce can diced green chili pepers(drained)
1/2 t. ground cumin
16 8" Flour Tortillas
cooking oil

~Cook chicken and de-bone. Pull apart into long shreds and cool. Mix together shredded chicken, cheese, chili peppers and cumin. Set aside. ( at this point "I" would probably sip my tortillas and wrap in foil.. heat in 350 degrees for 10 min. (to soften) Remove them few at a time to keep the rest warm For each Flauta, overlap 2 softened tortillas by about half. Spoon about 1/3 c. chicken mixture lenthwise down center of overlapped tortillas (should be about 8" long) Roll up tortillas tightly. Secure with toothpick. Fry in skillet with 1/2 inch oil for 2 to 3 minutes. (keep warm after removing them, while frying the rest) Remove toothpicks. Serve flautas on shreddded lettuce. Garnish with guacamole, sour cream, salsa and sliced hot peppers. Serves 4 (2 very hungry) ENJOY...

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You will need...

1 pound ground beef or Chorizo
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic (minced)
1/4 c. water
1 t. chili powder
1/4 t. ground cumin
1 c. cooked rice
1 4-ounce can diced green chili peppers (drained)
8 10" flour tortillas
1 c. shredded cheddar cheese
1 medium tomato (chopped)shredded lettuce
Burito Sauce

Try this Burito Sauce...

~In meduim saucepan melt 2 tbls butter and stir in 1 tbls flour. Add 1 c. chicken broth. Cook and stir over meduim heat till thickened. Stir 2 tbls flour into 1 8 ounce carton sour cream. Stir sour cream and remaining chili peppers into sauce. Cook and stir till thick and bubbly.

~Begin with filling. In skillet brown ground beef or chorizo, onion, green pepper and garlic. Drain fat. Stir in water, chili powder and cumin. Cook for 5 minutes. Remove from heat and stir in rice and half the chili peppers.~Stack tortillas and wrap in foil. Place in 350 degrees oven for 10 minutes. Remove one tortillas at a time and fill with 1/2 c filling. Top with cheese and tomato. Fold bottom edge of tortilla up and over filling until covered. Fold sides of torilla in just until they meet. Roll up tortilla the rest of the way tightly and secure with toothpicks.~Arrange on baking sheet and bake at 350 degrees for 10 - 12 minutes. Remove toothpicks and serve on lettuce. Garnish with Burito Sauce, cheddar cheese and Guacamola. Makes 4 servings. ENJOY...
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You will need...

6 10" flour Tortillas
2 c. Picadillo
3/4 c. shredded Monterey Jack Cheese
cooking oil
shredded lettuce
Ranchero Salsa

~Keep tortillas warm in foil in the oven (350 degrees) until ready to fill. Spoon 1/3 c. Picadillo down the center of each tortilla. Top with 2 tbls. cheese. Fold opposite sides of tortilla in, over the filling. Fold sides in and secure with toothpicks. Fry filled tortillas until lightly browned. Remove toothpicks and serve over lettuce. Top with Ranchero Salsa, cheese and Guacamola. Makes 3 servings. ENJOY...!

1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic (minced)
2 meduim tomatoes
1 meduim apple
1/3 c. raisens
2 tbls. thinly sliced pimento-stuffed olives
2 tbls. chopped jalapeno pepper
1 tbls. vinegar
1 t. sugar
1/2 t. cinnamon
1/2 t. cumin
1/8 t. cloves
1/4 c. tosted slivered almonds

~In skillet brown ground beef, onion and garlic. Drain. Meanwhile, peel and chop tomatoes and apple (cored). Stir together tomatoes, apple, raisens, olives, jalapeno pepper, vinegar, sugar, cinnamon, cumin and cloves into beef mixture. Simmer 20 minutes, covered. Add almonds and cook 2 more minutes. Makes 3 cups.

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You will need...

2 medium chicken breasts
1 cup water
2 c. shredded lettuce
1/3 c. shredded carrot
2 tbls. salad oil
2 tbls. lemon juice
1 tbls. vinegar
1 10 ounce can bean dip
1 large avacado ( seeded, peeled and cut up)
1 tbls. lemon juice
6 6" corn tortillas
3/4 c. shredded Monterey Jack cheese
1 medium tomato (chopped)
1/3 c. sliced pitted ripe olives

~Place chicken in skillet, add water and bring to boil. Reduce heat & simmer, covered for 25 minutes. Drain and cool. Skin and de-bone. Using a fork, pull apart chicken into long shreds. Set aside. Meanwhile, in mixing bowl, combine lettuce, carrot, salad oil, 1 tbls. lemon juice & vinegar. Set aside. In another mixing bowl add enough salsa to bean dip to make it sreadable (about 1/2 cup). In yet another mixing bowl mash avacado & stir in 1 tbls. lemon juice. Fry tortillas in hot oil about 30 seconds on each side. Drain on paper towel & keep warm. Place tortillas on plates and layer ingredients in the following order: bean dip mixture, avacado, chicken, lettuce mixture,cheese, tomatoes & olives. Makes 6 servings. ENJOY!!!!

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You will need...
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic (minced)
4 t. flour
1 8-ounce can whole kernel corn (drained)
1 8-ounce can tomato sauce
1 7-ounce can diced tomatoes
2 tbls. chili powder
8 10-inch Flour Tortillas
1 c. shredded Cheddar cheese
cooking oil
2 c. shredded lettuce
1/2 c. shredded carrots
sour cream

~For filling, in skillet cook ground beef, onion & garlic till meat is brown. Drain off fat and stir in flour. Stir in corn, tomato sauce (undrained) & chili powder. Cook & stir until thickened & bubbly. Meanwhile, stack and wrap tortillas in foil. Heat in 350 degree oven for 10 mins. Take out tortillas one at a time and spoon 1/3 c. filling in center. Top with 2 tbls cheese. Fold in 2 sides. Then fold up end and roll up & secure with toothpick. In skillet heat 1" oil & fry filled tortillas about 1 min. on each side till golden brown. Drain on paper towel. Mix lettuce & carrots together and place on plate. Remove toothpick from chimichangus and place on lettuce mixture and top with salsa & sour cream. Makes 4 servings. Enjoy !!!

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You will need...

3 c. unsweetened pinapple juice

2 c. unseetened grapefruit juice

1 c. tequila

3 tbls. grenadine syrup

ice cubes

~ In pitcher combine pinapple juice, grapefruit juice, tequila & grenadine. pour over ice in chilled glasses. Garnish with mint sprigs is desired. Makes 6 (8-ounce) servings.. Enjoy !!!

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You will need...

1/2 cup water
1 lemon (cut into 1/4" thick slices)
1 orange (cut into 1/4" thick slices)
1 750-milliliter bottle dry red wine, chilled
1 16-ounce bottle carbonated water
2 tbls. brandy
ice cubes

~ For the syrup, in saucepan combine sugar, water & the 4 end slices from the lemon & orange. Bring to boil till sugar dissolves. Cool. Squeeze juice from cooked slices into syrup and toss remains. In large pitcher (or bowl) combine syrup, wine, carbonated water, brandy & remaining fruit slices. Pour over ice into wine glasses. Makes about 12 (4-ounce) servings. Enjoy !!!

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You will need...

2 cups light cream
1 cup milk
1/2 cup sugar
6 egg yolks
1/2 cup rum or brandy
1/2 t. vanilla
ground cinnamon
ground toasted almonds or cashews

~ In large saucepan combine cream, milk and sugar. Heat to almost, but NOT boiling. Stir. Meanwhile, in a large mixing bowl, beat egg yolks about 6 minutes, or till thick and lemon colored. Gradually stir about 1 cup of the hot cream mixture into yolks and cook over low heat 10 minutes. Cool mixture immediately in sink filled with ice water. Stir till cooled. Stir in rum or brandy and vanilla and chill for 24 hours. Serve in small glasses and sprinkle with cinnamon and nuts. Makes 8 (4-ounce) servings. Enjoy !!!

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You will need,,,

1 1/3 c. orange juice

1/2 c tequila

1/4 lime juice

2 tbls. grenadine syrup

Ice cubes

~ In pitcher combine orange juice, tequila and lime juice. Pour over ice in 4 glasses. Slowly pour 1 1/2 t. grenadine syrup into each glass and let it sink to bottom (leaving the orange juice mixture floating on top for a sunrise effect) Serve (stir before drinking) & Enjoy !!!

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You will need...

6 c. milk
1/2 c. sugar
3 ounces unsweetened chocolate (cut up)
1 t. cinnamon
2 beaten eggs
2 t. vanilla
whipped cream

~In saucepan combine 1 cup milk, sugar, chocolate, & cinnamon. Cook & stir over low heat until chocolate is melted. Stir in remaining milk. Cook until hot. (Do not boil) Gradually stir 1 cup of the hot milk mixture into the eggs & then pour back into saucepan. Cook & stir for 2 minutes. Add vanilla & beat with mixer until frothy. Pour into mugs, garnish with whipped cream and Enjoy !!!

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You will need...

3/4 c.tequila

1 6-ounce can frozen limeade concentrate

1/2 orange liqueur

35 ice cubes

Lime slices

~In a blender combine the tequila limeade concentrate and orange liqueur. Cover and blend till smooth. While blender is still running add ice one cube at a time, blending until slushy. Rub the rim of glass with lime and dip into salt. Pour margaritas in glass and ENJOY...!!! (Makes about 8 4-ounce servings.)

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You will need...

1 12-ounce package semisweet chocolate chips

2 8-ounce cartons plus 1/2 c. sour cream

10 8-inch Flour Tortillas

2 tbls. powdered sugar

fresh strawberries (halved)

~ In saucepan melt chocolate over low heat. Stir in 2 8-ounce packages sour cream. Remove form heat & cool. Place 1 tortilla on a serving plate. Spread 1/3 c. chocolate mixture over it. Repeat layering with remaining tortillas & finnishing with chocolate mixture. In bowl, mix 1/2 c. sour cream & powdered sugar. Use to garnish top of torte. Cover & chill for several hours. The tortillas will soften, which makes slicing easier. Garnish with fresh strawberries. Makes 8 servings. Enjoy !!!

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You will need...
1 pint ice cream
2 beaten eggs
1/2 t. vanilla
2 1/2 c. sweetened corn flakes, crushed
1/2 t. cinnamon
cooking oil
whipped cream & mint sprigs for garnish

~Place 4 scoops ice cream in small pan & freeze for 1 hour. Mix beaten eggs & vanilla, dip each ball into mixture. Mix corn flakes & cinnamon, and then dip each ball into the flakes. Coat well. Return to freezer for 1 hour. Re-dip each ball into the egg mixture and then the remaining flakes mixture. Cover & re-freeze for 2 hours. Deep fry 2 at a time in hot deep oil for 15 seconds or until golden brown. Garnish & Serve immediately. Enjoy !!!

Main Menu


You will need..

2 C. all-purpose flour
1 t. salt
1 t.baking powder
2 tlbs. shortning
1/2 c. warm water

~In meduim bowl mix flour, salt and baking powder. Cut in shortning until combined. Gradually add water and mix until dough can be gathered into a ball. Knead dough 20 times and let rest 15 minutes.~For 8" tortillas divide dough into 12 eqaul portions. For 10" tortillas divide dough into 8 equal portions.

~On lightly floured surface, use a rolling pin fo flatten each ball into 8" or 10" circle. Stack rolled out tortillas with wax paper in between them.

~Gently place each tortilla on meduim-hot ungreased skillet or griddle. Cook 30 seconds on each side. Wrap in foil and use right away. Makes 12 8" tortillas or 8 10" tortillas.
~In Mexico, homemade tortillas are as kewl as Grandmas best bisquits! An old Indian saying sums up how Mexicans feel about their flour tortillas:"...children crave tortillas as a man craves good whiskey." Plain, buttered or wrapped around a filling, tortillas are found on Mexican tables at nearly every meal.

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You will need...

1 3 lb. boneless pork shoulder roast (well chilled)
1/2 c. white vinegar
3 cloves garlic
2 tbls. paprika
1 tbl. chili powder
2 1/2 t. crushed red pepper
2 t. ground red pepper
1 t. sugar
1/2 t. coriander seed
1/2 t. oregano
1/4 t. ground cumin

~Trim fat from chilled roast. Chop enough fat to make 1 cup and set aside. Cut meat in 1/2 inch cubes and grind together fat & meat cubes in food processer. In blender combine vinegar, garlic, paprika, chili powder, crushed red pepper, ground red pepper, sugar, coriander seed, oregano, cumin, water, salt & black pepper. Cover & blend till spices are ground up. Pour spice mixture over pork mixture. Mix thoroughly and package in 1/2 lb containers so it's easy to grab what you need. Refrigerate up to 4 days or freeze up to 2 months. Makes about 3 pounds...

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You will need...

2 medium avacados (seeded, peeled & cut up)
1 medium tomatoe (peeled, seeded & chopped)
1/2 small chopped onion
1 tbls chopped jalepeno pepper
1 tbls. cilantro
1 tbls. lemon or lime juice
1/4 t. salt

~ Combine all ingredients in blender, cover and mix well. Pour into container and chill. Use as dip for nacho chips or as topping for main dishes. Makes about 1 3/4 cups. Enjoy !!!

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Mexican Lasagna

You will need...

1 lb. hamburger
1/2 c onion (chopped)
1 can refried beans
1 8oz. can tomatoe sauce
1 4oz. can green chilies
1 pkg. taco seasoning
6 flour tortillas
2 c. shredded cheddar cheese
sour cream
salsa/hot sauce
Freshly sliced jalapeno peppers, if you dare!

~ Preheat oven to 350 degrees. Brown hamburger meat and drain. Return to pan and simmer with onions. Add refried beans, tomatoe sauce, green chilies and taco sauce. Stir and simmer until blended well. Spread thin layer of mixture evenly in bottom of baking dish. Add a layer of tortillas and spread enough mixture to cover tortillas. Cover with cheese and continue this pattern, finishing with cheese. Bake 30 minutes. Let cool a few minutes and slice into portions. Garnish with a dabble of sour cream and drizzle with favorite salsa and/or hot sauce. Sprinkle with chopped chives. Enjoy !!!

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You will need...

6 flour tortilla shells
1 cup re-fried beans
6 slices muenster cheese
1 c shredded lettuce
parmesan cheese
sour cream

~ In hot skillet, fry shells in oil, until golden brown. Place on plate and evenly spread re-fried beans to cover shells. Place 1 slice cheese over beans. Microwave 30 seconds or until cheese melts. Cover with lettuce and sprinkle cheese atop lettuce. Garnish with sour cream and salsa. I like to serve these with Mexican rice. Enjoy!!!

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