Type what you have

Ingredients

• ✓ margarine
• self-rising flour
• milk
• pepper jack cheese

Instructions

1. 1 Melt margarine in a small saucepan over medium heat. Whisk in flour until it forms a paste; gradually stir in milk so that no lumps form. Cook and stir until sauce is thickened.
2. 2 Remove saucepan from heat and stir in cheese until smooth.

By PBEONE

Ingredients

• ✓ margarine
• mexican cheese blend
• egg
• cottage cheese
• baking mix
• milk
• green chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Ingredients

• ✓ margarine
• onion
• garlic
• egg
• salsa picante
• cumin
• cheddar cheese
• corn tortilla

Instructions

1. 1 Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
2. 2 Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

By R H

Ingredients

• ✓ margarine
• apple pie filling
• flour tortilla
• cinnamon
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ margarine
• potato
• onion
• green bell pepper
• red bell pepper
• ham
• green chile pepper
• white pepper
• cayenne pepper
• chicken broth
• egg yolk
• heavy cream
• cheddar cheese

Instructions

1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Ingredients

• ✓ margarine
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ margarine
• garlic
• onion
• all-purpose flour
• chicken broth
• half-and-half
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• fajita seasoning
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ margarine
• corn
• water
• cornmeal
• white sugar
• masa harina
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ margarine
• american cheese
• milk
• butter
• green chili
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place cheese, milk, and butter in a medium saucepan over low heat.
2. 2 Stir until cheese is melted.
3. 3 Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth.
4. 4 Thin with more milk if sauce is too thick.
5. 5 Cook until heated through, about 2 minutes. Serve warm.

By leahnwells

Ingredients

• ✓ margarine
• ground beef
• corn tortilla
• egg
• enchilada sauce
• black olive
• green onion
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
2. 2 Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
3. 3 Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

By jdog64_98

Ingredients

• ✓ margarine
• pretzel
• white sugar
• sweetened condensed milk
• limeade concentrate
• tequila
• orange liqueur
• green food coloring
• heavy cream
• lime

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Ingredients

• ✓ margarine
• cream of chicken soup
• sour cream
• onion
• chili powder
• chicken breast
• green chile pepper
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix soup and sour cream in a small bowl; set aside.
3. 3 Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. 4 Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Jeri Reed

Ingredients

• ✓ margarine
• shortening
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• wine
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ margarine
• butter
• onion
• chicken
• pimento pepper
• cream cheese
• salt
• vegetable oil
• corn tortilla
• heavy cream
• monterey jack cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
2. 2 Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
3. 3 Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
6. 6 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

By crystalv1olet

Ingredients

• ✓ margarine
• butter
• ground venison
• onion
• garlic
• spanish rice mix
• water
• kidney bean
• tomato
• salsa
• sweet corn

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Ingredients

• ✓ margarine
• all-purpose flour
• cocoa powder
• white sugar
• baking soda
• cinnamon
• vegetable oil
• water
• sour milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
2. 2 In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Valerie

Ingredients

• ✓ margarine
• ground beef
• onion
• garlic
• taco seasoning mix
• oregano
• sour cream
• green chili
• white vinegar
• cheddar cheese
• corn tortilla

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. 3 Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. 4 Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

By Linda Peterson

Ingredients

• ✓ margarine
• milk
• water
• all-purpose flour
• white sugar
• anise seed
• yeast
• salt
• egg
• orange zest
• white sugar
• orange juice
• orange zest
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Ingredients

• ✓ margarine
• vanilla wafer crumb
• coconut
• butter
• pineapple juice
• gelatin
• cream cheese
• sugar
• rum
• coconut extract
• vanilla extract
• non-dairy whipped topping
• pineapple
• sugar
• cornstarch
• coconut

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Ingredients

• ✓ margarine
• ✓ margarine
• almond
• confectioners' sugar
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• vanilla extract
• egg
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• water
• salt
• cinnamon
• baking soda
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Ingredients

• ✓ margarine
• brown sugar
• pretzel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together margarine, sugar, and pretzels. Press the mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 10 minutes; fill with desired pie filling.

By Linda K

Ingredients

• ✓ margarine
• chicken bouillon granules
• chicken breast

Instructions

1. 1 Melt margarine in a medium skillet over medium heat. Stir in bouillon granules until melted. Add chicken and cook, turning often, until chicken is cooked through and juices run clear, about 20 minutes. Add more margarine and bouillon if needed.

By LATISHA JEAN

Ingredients

• ✓ margarine
• white sugar
• egg
• self-rising flour

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line with a circle of parchment paper.
2. 2 Beat margarine and sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into margarine mixture before adding next. Fold in flour until only small lumps remain; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By dasha

Ingredients

• ✓ margarine
• ✓ margarine
• peanut butter
• confectioners sugar
• graham cracker crumb
• semisweet chocolate chip

Instructions

1. 1 Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
2. 2 Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

By KARILK

Ingredients

• ✓ margarine
• whole wheat flour
• salt
• ice water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
3. 3 Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.

By Lean Cuisine

Ingredients

• ✓ margarine
• butter
• marshmallow
• rice krispies cereal

Instructions

1. 1 In large saucepan melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. 2 Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. 3 Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

By Rice Krispies

Ingredients

• ✓ margarine
• corn
• creamed corn
• cornbread mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
3. 3 Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

By Jessica

Ingredients

• ✓ margarine
• wonton wrapper
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay wonton wrappers flat onto a baking sheet. Brush the tops evenly with melted margarine. Sprinkle each wrapper with about 1/4 teaspoon cinnamon sugar.
3. 3 Bake in the preheated oven until crisp, about 5 minutes. Transfer wonton crisps to wire racks to cool.

By KELLYNDOUG

Ingredients

• ✓ margarine
• all-purpose flour
• sugar
• baking powder
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt margarine in a 9x13-inch glass baking pan in the preheated oven.
3. 3 In a large bowl, combine flour, sugar, and baking powder. Pour reserved peach juice into flour mixture and stir until smooth.
4. 4 Remove the glass pan from the oven and pour in batter starting in the center; batter will spread over the entire pan. Add peaches by placing them in the center of the pan; allow peaches to spread on their own.
5. 5 Bake cobbler in preheated oven for 20 to 25 minutes, or until just brown on top.

By Angela

Ingredients

• ✓ margarine
• white sugar
• egg
• all-purpose flour
• jasmine tea leaves

Instructions

1. 1 In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
3. 3 Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.

By NICEGIRL1130