This month I would like to honor two occasions: The first one is Mother's Day, which was May 11. I hope all of you had a wonderful day.
The second occasion is the Hesperia Recreation and Park District Rodeo on Friday, June 6 and Saturday, June 7, at the Val Shearer Arena. Put these dates on your calendar and support a great tradition.
I love the rodeo; it's great entertainment and the whole family can attend. If you didn't do enough for mom or grandma on Mother's Day, surprise them with rodeo tickets.
Happy 50th anniversary, Hesperia Wranglers, 1958 to 2008. I have many wonderful memories with the Wranglers.
Amanda Garland is our 2008 Hesperia Recreation and Park District Rodeo Queen. She is 16 years old, lives in Apple Valley and attends Excelsior High School in Victorville. She hopes to go into the nursing field.
Amanda's Dirt Cake
2 boxes instant chocolate pudding mix
1 8-ounce container cool whip
1/4 cup butter
1 package Oreo cookies, crushed
3 1/2 cups milk
8 ounces cream cheese, softened
1/2 cup powdered sugar
Cream together the sugar, butter and cream cheese. In another bowl mix pudding and milk. When it thickens add cool whip. Mix pudding mixture into the cream cheese mixture.
Layer the cookies, pudding mixture, cookies, pudding mixture and so on.
Carissa Miller is the 2008 Hesperia Recreation and Park District Junior Queen. She is 14 years old and attends Options for Youth in Hesperia. Her current goals include finishing high school at the age of 16. Next will be college, where she'll pursue a nursing degree.
Carissa's Barbecue Chicken Chili
1 tablespoon oil
1 cup onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 16-ounce can beans, such as kidney and cannelloni, rinsed and drained
1 14-ounce can diced tomatoes with juice
1/2 cup barbecue sauce
2 cups chicken, cooked and chopped
Sour cream, if desired
In a pot, heat oil over medium-high heat. Add next four ingredients. Cook, stirring until softened for three to four minutes. Add next three ingredients. Reduce heat to medium, simmer for 15 minutes. Stir in chicken, heat thoroughly for two minutes. Serve with sour cream if desired.
Sara's Stuffed Bell Peppers
4 bell peppers, tops removed and centers cleaned (red or yellow peppers may be used for a sweeter flavor)
1 1/2 pounds hamburger
1/2 onion, diced
1/4 cup bread crumbs
Salt and pepper
Mix everything together and season to taste. Stuff meat mixture into bell peppers, put in an 8 x 8 baking pan. Add a touch of catsup to each bell pepper. Bake in a 350 degree oven for one hour.
This goes great with vegetables and salad.
Thanks, Sharon Keen, for sharing one of your great recipes with me.
Sharon's Potato Pancakes
5 medium potatoes, shredded
1 medium yellow onion, shredded or diced
Salt and pepper to taste
Mix together potatoes and onion, add eggs and flour. Mixture should be the consistency of a pancake mix. Season with salt and pepper.
Place potato mixture in hot frying pan. Fry until golden brown. Gently turn and cook until done. Top with butter, apple sauce, sour cream or syrup. Yummy!
Thank you, Samantha "Sam" Brooks, for this wonderful recipe. I made it yesterday and it was delicious. Sam is the president of Hesperia Horsemen.
Sam's Buckeye Cookie Bars
1 package chocolate cake mix
1/4 cup vegetable oil
1 cup walnuts, chopped
1 14-ounce can sweetened condensed milk (not evaporated)
1/2 cup peanut butter
Preheat oven to 350 degrees.
In large mixing bowl combine cake mix, oil and egg. Beat mixture on medium speed until crumbly. Stir in walnuts. Reserve 1 1/2 cups crumb mixture. Firmly press remaining crumbs on bottom of greased 13 x 9 baking pan.
In medium bowl, beat milk with peanut butter until smooth. Spread mixture over crust. Sprinkle with reserved crumbs. Bake for 25 to 30 minutes or until set. Cool and cut into bars. Makes 24 to 36 bars.
I want to thank Alicia Snow for this great recipe. She works for the Hesperia Recreation and Park District.
Alicia's Cajun Chicken Fettuccini Alfredo
1 box fettuccini noodles
1 jar Classics creamy Alfredo sauce
1 15-ounce can diced tomatoes, drained
1 medium yellow onion
4 tablespoons Zatarans Creole Seasoning
2 boneless chicken breast
Cook onion in bottom of skillet. Rinse chicken breasts, cut into bite size pieces. Add chicken to onions in skillet. Sprinkle half of seasoning on top. Brown the chicken on both sides. Sprinkle remaining seasoning on top on chicken.
Cook noodles, drain then add to skillet mixture. Add tomatoes, stir then top with aldredo sauce. Mix together. Cook approximately three minutes. Enjoy!