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Margie and Dottie Team
Tucson - Golder Ranch
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(520) 400-0049
MargieN@
LongRealty.com
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MY FAVORITE RECIPES
We have collected these recipes from friends and clients in Colorado, California and here in Arizona
            We hope you find something to try and enjoy
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CALL MARGIE & DOTTIE
(520) 400-0049

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TRY THESE RECENT FAVORITES
Mandarin Orange Cake
1 Box yellow butter cake mix (I always use Duncan Heinz for a moist cake)
4 eggs
½ c oil
1 c mandarin oranges w/juice (put all the oranges from an 11 oz jar in a measuring c and then add the juice to make 1 cup)
mix all ingredients and beat per the cake box directions.  Bake as indicated on cake box.  Cool completely.
Frosting
1 20 oz can crushed pineapple in it's own juice
1sm package instant vanilla pudding
1 8 to 12 oz Cool Whip
Mix the pineapple and juice together with the dried instant pudding. Beat (by hand) fold in the Cool Whip (I like alot of frosting so I often add more that the recipe indicates) until it's will mixed and has reached spreading consistency.  Frost the cooled cake and refrigerate.

Mexican Chicken Lasagna
4 c cooked chicken, cubed                        2 (16 oz jars mild salsa
1 (16 oz) sm curd cottage cheese             1 T chili powder
1/3 c chopped parsley                               1 ½ t ground cumin 
1 (4oz) can diced green chilies                 1 (10 oz ) package lasagna noodles, uncooked
2 T salad oil                                                 Non stick cooking spray                                            
1 med. onion chopped                               2 c shredded Monterey Jack cheese 
2 cloved garlic minced                               2 c shredded Cheddar cheese 
1 red bell pepper chopped
Pre-heat oven to 375
Combine cottage cheese, parsley and chiles: set aside.  Heat oil in a 4 to 5 quart saucepan.  Add onions, garlic and bell pepper.  Cook over medium heat for 10 min., until onion is tender.  Add salsa, chili powder and cumin.   Bring to a boil then reduce heat and cook , uncovered, for 10 min.  Meanwhile, cook lasagna noodles according to package directions.  Drain well.  Spray a 9 X 13 inch pan with non-stick vegetable oil spray.  Arrange a layer of cooked noodles on the bottom.  Spread ½ of the cottage cheese mixture then ½ of the chicken over noodles.  Spread 1/3 of salsa mixture then 1/3 of cheese over chicken.  Repeat layers with noodles, ½ cottage cheese mixture, ½ chicken, 1/3 salsa then 1/3 cheese.  Finish with remaining noodles , salsa and cheese.  Bake, covered, at 375 degrees for about 45 to 50 minutes.  Let stand for 5 to 10 minutes before serving.
Note - this is even better when prepared the day before....Enjoy!

 Pineapple Anglefood Cake
1 angel food cake                                                                        
1 pkg (4 oz) vanilla instant pudding
1 can 20 0z crushed pineapple in juice, undrained                 
1 c thawed Cool Whip

Mix pineapple with juice and dry pudding mix in med bowl.  Gently stir in Cool Whip.  Let stand 5 minutes.
Cut cake horizontally into 3 layers.  Place bottom cake layer, cut side up, on serving plate.  Spread 1 & 1/3 c of the pudding mixture onto cake layer, cover with middle layer.  Spread 1 c pudding mixture on middle cake layer and top with top layer.  Spread with remaining pudding mixture.  Refrigerate at least 1 hour before serving.
Enjoy this light , fat free dessert.
  

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Appetizers

Main Dishes

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Salads

Desserts

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