Taste and See

White Chocolate Cinnamon Pretzels

2011-12-22T14:52:00.000-08:00

1 bag of pretzels (waffle)
2/3 cup of oil
1/3 cup of sugar
1 1/2 tsp cinnamon
1/2 cup cinnamon sugar mixture for sprinkling
1 cup white chocolate chips

Whisk together oil, sugar, and cinnamon. Pour over pretzels in a microwave safe bowl.
Stir until pretzels are evenly coated.
Microwave pretzels with mixture for 1 minute. Take out and stir. Microwave 45 more seconds.
Spread pretzels evenly on 2 cookie sheets lined with parchment or wax paper.
While still warm, sprinkle generously with cinnamon sugar.
Melt white chocolate (be careful not to burn) and drizzle over cooled pretzels.

***This is the first Christmas I made these. They are a fabulous mixture of sweet and salty. It's safe to say, this will now be a Christmas tradition treat. And maybe even year round

***I put the melted white chocolate in a sandwich bag. Clipped the edge of the bottom and drizzled. Much easier than trying to 'pour and drizzle'.

I found this recipe from Your Cup of Cake.

Mocha Coffee Ice Cream Punch

2011-09-12T13:51:00.000-07:00

4 cups boiling water

4 oz instant coffee

4 cups sugar

2 T vanilla extract

2 gallons (2%) milk

2 (1/2 gallons) vanilla ice cream, softened to room temp

2 (1/2 gallons) chocolate fudge ripple or chocolate ice cream

whipped cream

maraschino cherries with stems

nutmeg

Combine boiling water, coffee, sugar and vanilla in a plastic 5 gallon container. Stir well. Cool. Chill until serving time. Just before serving add milk and ice creams; mix until slushy. Pour into a chilled punch bowl. Serve with dollops of whipped cream. Garnish with maraschino cherries. Sprinkle nutmeg on top. Yield 50 to 60 servings.

For single servings:

****My mom and I share this delicious drink as a guilty pleasure. We certainly don't make a the amount the recipe serves but instead make enough for 2. She makes about 1/4 cup of instant coffee and mixes it with 12 oz of cold 2% milk. We also add about 2 tsp of chocolate syrup and a 'splash' of vanilla flavoring. We use about 2 heaping tsps of powdered sugar instead of granulated sugar. Add vanilla or chocolate ice cream in our glasses and pour coffee/milk mixture over it...the rest is a few moments of guilty pleasure.

Strawberry Shortcake

2011-05-31T13:05:00.000-07:00

1 box French Vanilla cake mix
1 tsp almond flavoring
1 quart to 1 lb of strawberries
8 oz cool whip
8 oz cream cheese, softened
powdered sugar to taste

Bake cake according to directions on the box adding 1 tsp of almond flavoring. Bake in 9 x 13 pan.

Mix cream cheese and cool whip together, adding powdered sugar to desired sweetness.

Wash and slice strawberry in a bowl. Add granulated sugar so to make 'syrup'. Let stand for long enough for sugar to dissolve.

After cake has completely cooled, spread cool whip/cream cheese mixture to cover the cake.

You may add strawberries or let each person add strawberries as it is served.

***This makes for a delish summer dessert. The cool whip topping is lite and the strawberries add a refreshing element.

Marinated Cheese Appetizer

2011-05-27T17:56:00.000-07:00

16 oz fresh mozzarella
1/4 cup roasted garlic oil or olive oil
1 tsp balsamic vinegar
2 tbsp snipped fresh basil or 1 tsp dried basil
1 tbsp fresh cracked pepper

Cut cheese into 1" cubes. Place in medium bowl. Add oil, vinegar, basil and pepper; toss gently until cheese is well coated with oil and seasonings.

Serve immediately or store, covered in fridge for several days. Spear cheese with toothpicks. May serve with baguette slices.

Layered Seafood Dip

2011-05-10T16:37:00.000-07:00

2 (8 oz) pkgs cream cheese, softened
1 cup (8 oz) sour cream
1 T Worcestershire sauce
1 T lemon juice
1 tsp garlic salt
1 tsp horseradish
1 (12 oz) jar chili sauce
1 (8 oz) pkg imitation crab meat, chopped
2 (4 1/2 oz) cans shrimp
1 cup chopped green onions
1/2 cup grated Parmesan cheese

Combine cream cheese, sour cream, Worcestershire sauce, lemon juice, horseradish; mix until creamy and smooth. Spread in bottom of 9" pie plate. Spread chili sauce evenly over cream cheese mixture. Top with shrimp and crab meat. Garnish with green onions and Parmesan cheese. Cover and refrigerate for at least 2 hours or overnight. Serve with corn chips or Ritz crackers.

***For added flavor, you may use fresh, steamed shrimp from the grocery seafood department.

Walnut Wedges

2011-05-10T16:27:00.000-07:00

1 pkg ready refrigerated pie crust (comes with 2 in pkg)
1 cup finely chopped walnuts
1/3 cup sugar
2 T honey
1 tsp cinnamon
1 tsp lemon juice
2 squares semi sweet chocolate
2 T shortening

Unfold crust. Place 1 crust on ungreased baking sheet. Combine walnuts, sugar, honey, cinnamon and lemon juice. Spread over crust. Top with 2nd crust. Seal edges with fork tines. Prick holes in top. Bake at 350 for 15-20 minutes or until lightly browned. Melt chocolate and shortening together. Drizzle over top. Cut into 8 wedges.

***I haven't made this yet buy my mom made it the last time I was home. It's worth going home again just for a wedge!!

Breakfast Casserole

2011-05-10T15:03:00.000-07:00

1 can of crescent rolls
1 lb tube sausage
4 eggs
3/4 cup milk
salt and pepper to taste
2 cups cheddar cheese

Grease 9 x 13 casserole dish.

Layer crescent on bottom of pan.

Cook sausage and drain. Spread sausage over crescent rolls

Mix eggs, milk, salt and pepper.

Spread cheese over sausage and then pour egg and milk mixture.

Bake 30 minutes at 350.

***This a variation of many breakfast casserole recipes. My family likes this for supper sometimes and because it makes so much, there are leftovers for breakfast the next morning.

Glazed Carrots

2011-04-20T07:21:00.000-07:00

16 oz bag of peeled mini carrots
1 Tbsp honey
1 T lemon juice
2 T margarine
1/8 t cinnamon
1/8 t salt

Steam carrots til tender

Combine and heat all other ingredients then toss with carrots

***I am not a big fan of carrots but my husband likes them. He wasn't completely sold on this recipe but he is one that likes his veggies as plain and simple as can be. I'll leave the critiquing to y'all. However, I thought the lemon juice was a little over powering for me. I would use a little less if I were to fix these again.

Crispy Basil Chicken

2011-04-20T07:13:00.000-07:00

3/4 cup flour
2 eggs, beaten
1/2 cup bread crumbs
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 Tbsp dried basil
1/2 tsp garlic salt
salt and pepper to taste
12 chicken tenders
cooking oil (I prefer canola)

Place eggs in a bowl. Place flower in a bowl.

In another bowl, combine bread crumbs, Panko crumbs, Parmesan cheese, basil, garlic salt, pepper and salt.

Coat chicken with flower and then dip in eggs followed by coating it with the bread crumb mixture.

In a skillet over medium heat, fry chicken on both sides til done (juices running clear) about 15 minutes.

****I love cooking with Panko bread crumbs. It gives an extra light crunch. This recipe brings a different flavor to otherwise ordinary fried chicken tenders.

Honey Sweet Corn on the Cob

2011-04-13T16:01:00.000-07:00

6 ears of corn
1/4 cup of butter, melted
1 tsp honey
Ground pepper and salt to taste (optional)

Place corn in a pot or Dutch oven. Cover with enough water to bring to boil. Cook 5-10 minutes or until desired tenderness.

In a small bowl, mix butter and honey. Drizzle over cooked corn. Sprinkle with salt and pepper.

***This was really good. I made a little more 'honey butter' spread. I like my corn drenched in butter. I also added more honey. This is a good recipe to change up boiled corn on the cob. It will probably be just as good on grilled corn.

Oven Baked Teriyaki Chicken Thighs

2011-04-04T16:09:00.000-07:00

1 T cornstarch
1 T cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
black pepper to taste
9 boneless, skinless chicken thighs (about 2 1/2 lbs.)

Preheat oven to 400. In small saucepan whisk cornstarch and water til smooth with no lumps. Then whisk in sugar, soy sauce, rice vinegar, garlic and black pepper. Bring to a boil over medium heat. Reduce heat to simmer until sauce thickens. You will end up with about 1 cup of sauce. Place chicken thighs in a greased 9 x 13 pan. Pour 1/2 of the sauce over the chicken, brushing the sauce on each piece. Cook for 20 minutes. Turn chicken over and pour rest of the sauce, brushing each piece. Cook until done (juices run clear).

*****This was a delicious way to eat chicken. I loved the tangy, yet sweet taste of the sauce on the chicken. I ended up making another helping of sauce. After the first 20 minutes of cooking the chicken, there was alot of water that collected at the bottom of the pan. I poured most of that water out, turned the chicken over and poured the rest of the 1st helping of sauce. Again, after cooking about another 20 minutes more water had collected leaving the sauce somewhat diluted. I removed most of the juices and poured the 2nd helping of sauce I had made. I then let the chicken cook for about another 20 minutes. This allowed the sauce to 'caramelize' on the chicken giving it a thicker consistency.

I found this recipe at Real Mom Cooks

Fettuccine Alfredo W/ Grilled Chicken

2011-03-27T11:57:00.000-07:00

8 oz fettuccine pasta
3 tbsp real butter, divided
4 to 5 boneless, skinless chicken breasts
Salt and Pepper or favorite chicken seasoning
1 tbsp minced onion, optional
2 tbsp minced garlic
1 1/2 cups light or heavy cream
1/4 cup Italian blend shredded cheese
1 tsp dried parsley
2 to 3 tbsp extra virgin olive oil

Cook pasta according to package and drain.

While cooking the pasta prepare the chicken breasts according to your liking. (I cooked mine stove top on my grill pan using McCormick Montreal Chicken Seasoning). When chicken is cooked, cut into strips or bite size pieces.

To make the Alfredo sauce: add 2 tbsp of butter, the onion and garlic to a large pan, cook 1 minute. Add the cream and cook for 3 more minutes until reduced a bit. Add the cheese and parsley. Stir well using a wire whisk. Last add the remaining 1 tbsp of butter and stir until everything is combined.

Add cooked pasta to sauce and mix well. You may also add the chicken or use place chicken on top of pasta when served and garnish with extra cheese.

CrockPot Italian Beef (Roast)

2011-03-24T13:04:00.000-07:00

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours.

When done, remove bay leaf, and shred meat with a fork (You may do this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crock pot).

Serve on crusty rolls with cheese, if desired.

****This is a delicious way to cook a roast. I halfed the recipe and used about a 2 lb roast. However, a 5 lb roast will be great when serving lots of people. We used it for roast beef sandwiches one and ate as 'plain roast' the next night with rice. The longer the meat marinades in the juices, the tastier.

Pork Chop Bake

2011-03-10T13:08:00.000-08:00

2-4 pork chops (1/2 to 3/4 inch thick)
2 Tablespoons olive oil
Salt and Pepper
1 can cream of chicken soup (use reduced fat cream of chicken for a low fat version of this recipe)
1 medium onion, sliced
3 Tablespoons Ketchup
2 teaspoons Worcestershire sauce

Season the chops with salt and pepper and brown them in olive oil.

Combine the soup, 3/4 of onion slices, ketchup, Worcester sauce and stir.

Place chops in a baking dish, pour the mixture over the top and place remaining onion slices.

Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake additional 10-15 minutes.

***This recipe was easy and really good. It gives a different twist on pork chops. All 3 of my boys liked so that means it's another keeper for us. The gravy this makes goes well with brown or white rice or mashed potatoes. I added a little Dale's marinade to the cream of chicken mixture. This recipe can be low fat when reduced fat cream of chicken is used.

Butter Chicken

2011-03-08T09:21:00.000-08:00

1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Preheat oven to 375.

Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, and then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

***This was a very easy recipe that had great flavor. I used chicken tenders instead of breast and I added a little more garlic salt. I used reduced fat Ritz and unsalted butter. All 3 of my boys liked which equals a keeper in our family.

Magic Chocolate Ice Cream

2011-02-11T15:17:00.000-08:00

1 tsp instant coffee or espresso powder (I used instant coffee)
1 tbsp hot water
4 oz bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
1 1/4 cups cold heavy cream

Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Let cool.

With electric mixture on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours. Best if eaten within 2 weeks.

***This is some of the best homemade ice cream I have ever eaten; not to mention it doesn't require dragging out the ice cream maker. This ice cream is rich, creamy and so easy to make; it puts the store bought brands to shame!

Hot French Bread Sandwich

2010-11-09T05:43:00.000-08:00

1 loaf French bread from deli
1/2 lb of deli shaved meat (1/4 lb ham, turkey, or roast beef) 2 kinds of meat
(2) types of cheese (sliced cheddar and Swiss)

Cut loaf lengthwise. Put mustard (desired amount) on both sides of bread. Put meat and cheese on loaf. Add the other half to make a sandwich. Melt 1 stick of margarine. Cut loaf into 1 inch slices, cutting through top and part of the bottom (not cutting all the way through). Pour melted butter through slices. Cover and seal with foil. Bake at 350 for 20 minutes. Yields: 6 to 8 servings.

I use this sandwich as an alternative to the typical cold cut sandwiches. This sandwich is a great recipe for small groups. It was given to my family by a family friend, C. Manning.

Texas Torte

2010-10-05T10:59:00.000-07:00

2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1/2 cup milk
1 (4 oz) can chopped green chilies
1/2 lb sharp Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated

To eggs, add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour into a flat well greased 8 x 12 inch Pyrex baking dish and bake at 350 for about 35 minutes. Cut into tiny squares and serve as hot hors d'œuvre. Makes 96 squares.

The first time I had this was a few weeks ago. Someone made it for the Sunday School class we were attending at the time. The lady serving the finger food breakfast gave me the recipe and said it was from Southern Sideboards. The recipe says to serve as an hors d'oeurve or appetizer but we enjoyed it as a breakfast food at room temp.

Tortellini and Spinach Soup

2010-08-16T10:16:00.000-07:00

I get an email newsletter from DisneyFamily.com and it featured this recipe. You can subscribe and it will send you various ideas on a weekly basis (I think).

I can't wait to try this soup with some leftover chicken because it looks yummy.

Frozen tortellini and canned chicken broth speed the preparation of this soup. This soup is a meal in itself, just add a green salad and soft breadsticks and dinner is on! This is also even heartier with chunks of leftover chicken tossed in.
Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: 4 servings
Ingredients

1 bag frozen cheese tortellini, thawed (8 ounces)

1 box (9 oz) frozen chopped spinach

2 cans (14.5 oz each) chicken broth (about 4 cups)

1 teaspoon dried Italian seasoning

Grated Parmesan cheese to taste Directions

In a medium saucepan, bring broth to a boil. Add spinach and tortellini and reduce heat to a simmer.
Add Italian seasoning and simmer for 10 minutes.
Serve with grated or shredded Parmesan cheese.

Recipe is by Anne Coleman who has several other recipes featured on their website under Low Cost Recipes from a Real Mom.

Restaurant Style Salsa

2010-08-08T19:59:00.000-07:00

1 (28 0z) can of whole, peeled tomatoes
1/2 onion or to taste, chopped
1 can Mexican Rotel, drained
1 tsp salt
1 tsp pepper
1 tsp garlic pepper seasoning (found with the spices)

Chop whole tomatoes to the consistency you like. Mix all ingredients together. Serve with Tostitos or your favorite chips.

***This recipe is from my sister, Tiffany. We love salsa in our family. We grew up eating homemade salsa from the fresh tomatoes, peppers and herbs that we grew. This is one of the few recipes that I would compare to a fresh, restaurant style salsa. Very good. I recommend making it a day ahead and letting it chill overnight. This allows all the flavors to marinade together, it definitely taste better with time.

Monkey Bread

2010-08-08T18:50:00.000-07:00

3 cans butter biscuits
1/2 cup sugar
1 tsp cinnamon

Cut each biscuit in quarters and roll in cinnamon/sugar mixture. Pile in greased bundt pan.

1 stick butter
3/4 cup of sugar
1 tsp cinnamon

Melt butter and add sugar and cinnamon. Heat in microwave until sugar melts then pour over biscuits. Bake at 350 for 30-35 minutes. Let stand 10 minutes and then invert on cake plate.

**I only had room for 2 cans of 8 count biscuits in my bundt pan. ~~Also the biscuits "fluff" and fill it even more. We LOVE this!!! To us~~it is better than the store bought.

Fried Crab Cakes

2010-08-03T21:16:00.000-07:00

1 lb lump crab (canned or fresh), I used imitation
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon old bay seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
oil (for frying), I used EVOO
lemon wedges (to serve), optional
tartar sauce (to serve), optional. I made my own cocktail sauce.

In a medium bowl mix together eggs, mayo, Old Bay Seasoning, pepper, Worcestershire sauce and mustard until creamy. Add bread crumbs and mix in evenly. Last, add in crab meat and mix evenly.

Heat a little bit of oil in a saute pan. Make small "cakes" out of the crab mixture. Saute crab cakes in batches for about 5 minutes on each side. Try and keep an eye on them to make sure they are not burning on the bottom. Drain on paper towels. Serve with lemon wedges and tartar sauce.(Makes 3 servings)

***While this recipe certainly doesn't compare to a gourmet crab cake you would find in New England, it's good enough to have something different for supper. Next time, I think I will add a little Tony's to give it a little more "kick". I also used imitation crab meat because I am not a fan of canned meat and fresh is hard to find in my part of the country, not to mention expensive. However, fresh crab meat probably adds a lot more flavor. I chopped the lumps to a more fine consistency.

I served this with fried okra and fresh sweet corn on the cob!

I honestly can't remember where I got this recipe. So I'm sorry I'm not able to give credit. It's been in my "to try" recipe folder for awhile.

Ahlrich Spaghetti Casserole

2010-07-31T15:34:00.000-07:00

16 ounces angel hair pasta
1 1/2 pounds ground beef
1/2 teaspoon onion salt
26 ounces Spaghetti Sauce
2 - 8 ounces tomato sauce
1 can cream of mushroom soup
8 ounces sour Cream
2 cups shredded Colby-Monterey Jack cheese
Cook Pasta. Brown ground beef with onion salt, drain. Mix in spaghetti sauce and tomato sauce. In a bowl, combine soup and sour cream.
In two 8-inch baking pans layer: sauce, pasta, soup and cheese and freeze.
When ready to eat, thaw casserole. Remove from fridge 30 minutes before baking. Bake at 350 for 45 - 50 minutes.

One of my friend's recipes from the article in community newspaper.

Weeknight Creamy Chicken and Rice

2010-07-31T15:33:00.000-07:00

Weeknight Creamy Chicken and Rice

One of D. Ahlrich's freezer casserole recipes
4 cups cooked rice
1/2 cup butter or margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 chicken boullion cubes
1/2 -1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cooked chicken
12 ounces processed American Cheese, cubed
2 cups ( 16 ounce) sour cream
1 1/4 cup crushed butter -flavored crackers
Spread rice in the bottom of a greased 9-by-13-inch pan. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Freeze.
When ready to eat, thaw completely. Melt 1/4 cup butter toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 for 15 minutes or until heated through.

Hearty Meat and Potato Casserole

2010-07-31T15:31:00.000-07:00

D. Ahlrich is a friend of mine that has 4 busy kids. An article about her family was in the local newspaper and it included some of her freezer recipes. Thought I would keep them here.

Hearty Meat and Potato Casserole

1 1/2 pounds ground beef
3 -4 cups cooked and diced potatoes ( can use canned - need 2 cans)
2 cans cream of mushroom soup

Ground and drain the ground beef. Add potatoes and soup, mix well. Salt and pepper according to your taste. Freeze.
When ready to eat, thaw completely. Heat at 350 for 15-20 minutes or until heated through.

2010-07-29T08:34:00.000-07:00

I found the website and facebook fan page for the Fix-It and Forget-It Cookbook.

It includes recipes that you can put in your crockpot. Thought I would put it out here for everyone to browse. I also added a link in the margin.

Dixie Cornbread

2010-07-27T15:47:00.000-07:00

1 1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons of bacon drippin’s or melted real butter
1 tablespoon Crisco

Preheat oven to 450.

In a 10-inch cast iron skillet, add a tablespoon of Crisco and preheat.

Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.

Pour into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.

Serve warm with butter.

***I got this recipe from Southern Plate. She claimed it to be the best cornbread she has ever eaten. I'm not big on cornbread unless it's Jiffy out of the box. So I thought I would try this recipe to see if it would change my mind about cornbread. I am now hooked! Now I can claim this is the best cornbread I have ever had. I'm sure it's the buttermilk that makes it but OMGoodness, I love it. I even seasoned my cast-iron skillet just to make it. And like it says...it's best served warm. This cornbread just completes any Southern, comfort meal or is good enough just to eat by itself. I warmed up some left-overs for breakfast the next morning!

Strawberry Lemonade Cupcakes

2010-07-22T20:08:00.000-07:00

KLOVE's Morning Show blog featured a recipe for some really yummy Strawberry Lemonade Cupcakes made by a friend of Lisa. Thought I may have to put them here because they sound really good.

This is what they had listed:

Bethany’s Strawberry Lemonade Cupcakes!
Thank you Bethany for making these cupcakes for Producer KC's shower. Thank you for leaving the extras at my house!!! And thanks for sharing this recipe and pretty picture, although, FYI, I won't be making them. Instead I just want to be at your house whenever you make them. Is that okay? -Lisa
For the cupcake: 1 box Lemon Cake Mix
For the cupcake filling: 1 can Strawberry pie filling
1 jar Lemon pie filling
For the Glaze:
1 container frozen lemonade concentrate (thawed)
1 cup powdered sugar
For the Frosting: 1 jar Lemon Frosting
1 jar Strawberry Frosting
Directions Prepare, bake and cool the cupcakes according to package directions. After they’ve cooled, poke holes with a fork in the tops of the cupcakes. While the cupcakes are baking, puree the can of strawberry pie filling in a food processer or blender. Pour in the jar of lemon pie filling and blend the fillings together.
Also while the cupcakes are baking, mix together the lemonade concentrate and 1 cup powdered sugar until the sugar dissolves. Once the cupcakes have cooled, spoon the glaze over them. (I would recommend having something under your cooling rack to catch the runoff of the glaze.) Fill a decorating bag with the strawberry lemon filling. (Insert Bismarck tip 230 into the bag before you fill it with the filling.) Insert the tip in the top center of the cupcake and squeeze out a small amount of the strawberry lemon filling into the cupcake.
After all the cupcakes have been filled, you’re ready for the last step - frosting! Fill one decorating bag with the strawberry frosting and one decorating bag with the lemon frosting. I used tip 1M for both frostings. Pipe a spiral of the lemon frosting around the outer edge of the cupcake and pipe a second spiral of the strawberry frosting on the top center of the cupcake. (These flavors can be reversed. You can do strawberry on the outer edge and lemon in the middle.)

Hot Artichoke Dip

2010-07-17T12:23:00.000-07:00

2-14 oz cans artichoke hearts, drained
1-8 oz block cream cheese
1 cup real mayo
cayenne pepper
2 green onions, chopped
1 cup grated parmesan cheese
dash of salt
freshly ground black pepper

Preheat oven to 350. Chop artichokes up kind of chunky and soften the cream cheese in the microwave. Mix everything well in a bowl. Pour mixture in an oven-safe dish and bake for 15-20 minutes, until heated through and bubbly. Serve with chips, crackers, or a spoon.

****I've yet to make this dip but had it at a Bible study that I attended this past Spring. A fellow member of the group made it. It was gone by the end of the night and once you've tasted it, you'll know why. It was so creamy and good. I'm not a big fan of artichoke dip but this is one dip that I make an exception. She said this recipe came from The Pioneer Woman who has many popular recipes so you may have already had this.

I just may have to stop waiting on an occasion to make this and do it for myself.

Tang Pie

2010-07-15T13:09:00.000-07:00

1 (8oz) sour cream
1 can condensed milk
1/2 cup Tang orange drink mix
Cool Whip
1 graham cracker crust

Mix first 3 ingredients together and pour into graham cracker crust. Spread Cool Whip on top. Chill until firm.

**Very easy and delish using only 5 ingredients.

Banana Split Pie

2010-07-11T12:26:00.000-07:00

1 graham cracker crust
2 bananas
1 can condensed milk
4 Tbsp lemon juice
1 carton cool whip
1 can crushed pineapple
1 can cherries
1 pkg chop nuts

Slice bananas on crust. Mix condensed milk, lemon juice and pineapple. Pour over bananas and cover with Cool Whip. Top with cherries and nuts. Chill. Serve cold.

***This is a delish, refreshing summer dessert to enjoy during these hot days.

Lea's Bowtie Pasta with Chicken

2010-07-09T19:49:00.000-07:00

A friend of ours posted a picture on Facebook of this dish and we demanded the recipe. I am putting it out here in case I can't find it later!!

Bowtie pasta with chicken, portabella mushrooms, and cherry tomatoes tossed in a pesto cream sauce.

Sounds fancy!! Very easy to cook.

3 boneless, skinless chicken breast
cherry tomatoes
sliced portabella mushrooms
bowtie pasta
asiago, romano, and parmesan cheese (you can buy the little bucket that has the mixture of all of these, or you could just do parmesan)

Slice chicken vertically.
Drizzle some extra virgin olive oil in a skillet, along with some crushed black pepper and some crushed garlic sea salt.
Cook until chicken is done.

Drizzle a little bit of olive oil and about a tablespoon or so of crushed garlic (I buy garlic in the jar) in another skillet and add mushrooms and tomatoes. Saute’ just a minute.

When mushrooms have absorbed some of the olive oil (you’ll be able to tell) add your cooked chicken.

Add 2 tsp of butter and toss it all around.

Add ½ cup of heavy cream
Add ½ cup of pesto

Add about ½ cup – 1 cup of the cheese mixture.

Let all melt and “come together.”

Sprinkle your salt and pepper on top of that.

After your noodles are cooked, add them in with the rest of the dish and toss it. Make sure you coat it pretty well. Sprinkle some of the cheese mixture on top and VOILA!!

Surprise Chicken

2010-06-09T11:41:00.000-07:00

4 to 6 chicken breasts
1 bottle of Italian dressing
2 sleeves of Ritz crackers, crushed

Marinade chicken in Italian dressing overnight; dry a little. Roll breasts in crushed Ritz crackers. Bake 350 for 1 hour or until chicken is done.

***This a very simple but different way of cooking chicken using only 3 ingredients!

Fresh Summer Salsa

2010-06-07T15:25:00.000-07:00

2 medium onions, chopped
4 cups chopped, peeled tomatoes
1 jalapeno pepper, chopped
1 clove garlic, crushed
1 tsp sugar
1/2 tsp cumin seed, crushed
1 T. lemon juice

Mix onion and tomatoes, simmer 15 minutes over medium-low heat. Add next 5 ingredients and simmer 15 more minutes or the desired consistency. Chill until cold. Serve with tortilla chips or Fritos.

For preserving salsa: Spoon salsa into hot sterilized pint jars. Add 1/2 tsp salt to each pint jar. Seal jars. Place in pressure cooker and process at 5 lbs pressure for 10 minutes.

****As you have probably read in many of my others posts regarding the fresh, garden vegetables we used to grow and use, this is a recipe we used with the many tomatoes we picked from our garden. Making this salsa was a family tradition every summer. We would preserve so many pints that we had enough to give as Christmas gifts with still enough to last the year round til it was time to make more the next summer.

I had never tried store bought salsa til I was in college. I guess you can call me a "salsa snob" because once you've had homemade...the store stuff is just that...'store stuff'. I've found a decent compromise but it's still nothing like the homemade.

Pimiento Cheese

2010-05-15T20:08:00.000-07:00

Make this crowd-pleaser in minutes...but every step counts, so no fudging!

Make The Mayo Mixture:
In a large bowl, stir together the following ingredients until well blended.
1 1/2 cups of high-quality Mayonnaise, such as Hellman's or Duke's
1 (4oz) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper

Toast:
Toasting brings out the flavor of the nuts.
Preheat your oven to 350 degrees, bake 1 cup chopped pecans in a single layer in a shallow pan for 8-10 min. or until toasted and fragrant. Stirring halfway through.

Shred The Cheese:
Texture matters.
Using the small side of a cheese grater, finely shred 1(8oz) block of extra-sharp Cheddar cheese. Then use the large side and shred 1 (8oz) block of sharp Cheddar cheese.

Stir and Enjoy!
Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimento cheese sandwich in a skillet or panini press.

My mom got this recipe from Southern Living magazine. It is so good. I have just eaten with wheat crackers so far.

Cheese Loaf

2010-05-15T07:15:00.000-07:00

1 large loaf French bread
1 1/2 cups sour cream
2 cups shredded cheese (medium and sharp)
1 (8oz) pkg cream cheese
1/3 cup chopped green onions
1/2 cup chopped green chilis
1 small can Hormel chopped ham
Dash of Worchestershire sauce
Hot sauce to taste
Salt to taste
Pepper to taste

Mix all above ingredients well and pour into hollow French bread loaf. Wrap completely in foil and bake at 350 for 1 hour. Unwrap and broil just a few minutes until bread is browned. Best when served warm. Serve with Fritos.

****This is a delicious, warm dip recipe. Every time this has been served at a party, there is never any left. This is a recipe my mom got from a long time friend and fellow x-ray tech.

My mom and I use Hawaiian Bread instead of French bread.

Pot Roast

2010-05-10T15:43:00.000-07:00

3 lb roast
1 Tbsp oil
1/4 cup Soy sauce
1 cup prepared coffee, regular or Decaf*
2 bay leaves, crumbled
1 garlic, finely minced
1/2 Tsp dried oregano
2 onions, sliced
Additional coffee and soy sauce as needed

Preheat oven to 300. Do NOT pound or flour the meat.

Heat oil in a heavy skillet over high heat, then sear meat on both sides.

Meanwhile, in a large roasting pan, combine the soy sauce, coffee, bay leaves, garlic, oregano, and one of the sliced onions.

Transfer the browned meat to the roasting pan. Top with 2nd sliced onion.

Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices.

If the liquid begins to boil away (this depends on the heaviness of your pan), add another cup of coffee and a liberal splash of soy sauce. There should be quite a bit of liquid.

*Instant coffee can be used.

****This recipe is one my mom uses for roast. She got it from an Amish cookbook that I gave her for Christmas several years ago. It is my favorite way to eat roast and this is the recipe she uses for our traditional roasts suppers and lunches.

She will sometimes slice this roast to use on hard rolls. Use pan juices in a side bowl as a "French Dip".

Green Bean Casserole

2010-05-04T15:14:00.000-07:00

This is one of our favorite ways to eat Green Beans - I found it in "More of the Four Ingredient Cookbook." (Love 4 ingredients!!)

2 (16 ounce) cans of whole green beans, drained (I like to use the French sliced)
1/2 cup French dressing (sometimes I use some of the other variations, especially if they are lower calorie)
1/2 cup chopped onion (if I am just pulling stuff out of the pantry I will use dried onion and use less)
6 to 9 strips of bacon, cooked and crumbled (another short cut is to use real bacon bits but fresh bacon tastes better)

Combine first 3 ingredients. Place in casserole. Sprinkle with bacon and bake for 30 minutes at 350 degrees.

If it is just the four of us, I may use only one can and do half.

Green Bean Wraps

2010-05-04T14:52:00.000-07:00

2 cans whole green beans
1 stick butter
1/2 lb. bacon
1/4 c. brown sugar
1 tsp. garlic salt
Toothpicks

Cut bacon slices in halves. Take 3-4 whole green beans and wrap with bacon.

Insert toothpick to hold bacon around green beans.

Make glaze of brown sugar, garlic salt, butter, and pepper to taste.

Pour glaze over green bean bundles in baking dish. Bake in oven until bacon is done at 350 degrees.

I posted on my Facebook profile that I was looking for green bean recipes. My sister sent me this one. I think there are several variations of this recipe by several different names. I've seen a recipe similar that calls for Italian dressing. This recipe looks just as good. Can't wait to try it.

Kathy, another contributor to this blog also sent me a recipe. I hope she posts her on here, also.

Garlic Shrimp Pasta

2010-03-14T18:35:00.000-07:00

Bow tie pasta (16 oz)
2 T. butter
1 lb. peeled and clean shrimp
1 T. minced garlic
Tony's seasoning
1 T. dried parsley
fresh Parmesan cheese

Prepare and drain bow tie pasta; set aside. In a skillet, melt the butter. Add shrimp; saute until almost done.

Near the end of the cooking time add minced garlic, a liberal sprinkling of Tony's seasoning and dried parsley.

Add pasta to skillet and toss. Sprinkle with fresh Parmesan cheese, if desired.

If after cooking the shrimp, there is a liquid in the skillet, drain before adding the last ingredients. If the mixture is too dry, add a little olive oil when tossing the pasta and shrimp.

****Note: I use pre-shredded Parmesan cheese. I also use frozen shrimp that can be found in the freezers with other frozen seafood. And remember, the more Tony's you add, the spicier the dish.

Rotel Chicken Spaghetti

2010-03-07T15:56:00.000-08:00

1 fryer, cooked and deboned
1 (12 oz) pkg. spaghetti, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
2 can diced Ro-Tel
1/2 lb Velveeta Cheese
broth (reserved from boiling chicken)

Mix all ingredients. Use broth if the mixture is too thick. Put in greased 9 x 13 casserole. Bake at 400 or 425 for about 30 minutes or until bubbly. Sprinkle grated cheese on top after baking.

***I use boneless, skinless chicken breast fillets...about 4. I use 2 cans of cream of chicken instead of cream of mushroom. And I use 1 can Mild Ro-Tel to keep from being too spicy for my children. I cook my spaghetti in the same broth that I cook the chicken for added flavor. Sometimes I have to add a can of chicken broth if needed.

This recipe is great to make ahead and freeze. Or you can make it the night before making this a great dish for Sunday after church. This dish makes a lot so you can freeze half while cooking the rest. It's also a great dish to cook when taking a meal to friends on those occasions when they are ill, have a new baby or death in the family.

Hot Fudge Pudding

2010-02-25T07:38:00.000-08:00

Blend together in a bowl:

1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp cocoa powder

Stir in:

1/2 cup milk
2 tbsp oil
1 cup chopped nuts, optional (I used 1/2 cup of finely chopped pecans and it was plenty for my liking.

Spread mixture into a 9 inch square pan. (I used an 8" x 8" glass baking dish)

In a small bowl, blend:

1/4 cup packed brown sugar
1/4 cup cocoa

Sprinkle mixture of batter in pan.

Pour 1 3/4 cup hot water over mixture in pan

Bake at 350 for 45 minutes. Serve warm or cold with rich milk, cream, or ice cream. Serves 9.

****A few weekends ago, my MIL and SIL came to visit. I fixed a meal but didn't have any ideas for dessert. I got online for some quick dessert ideas and came up on this one. It was super easy and uses ingredients you already have in your pantry. This dessert makes it's on "gravy" in the bottom of the pan that is delish when drizzled over ice cream. I'm sure this gravy becomes more of a pudding consistency when refrigerated. But we couldn't wait for it to cool so we ate it warm with ice cream.

This recipe is definitely a keeper and will be served at many more meals!

I found this recipe on Real Mom Kitchen.

Easy Vegetable Soup

2010-02-18T11:39:00.000-08:00

Ground Beef(cooked and drained)
2 bags of frozen vegetables(Kroger makes a vegetable soup frozen mixture)
1 large can of V-8
The recipe calls for an onion and garlic to be cooked with the meat. I just sprinkled in some onion flakes and garlic salt for flavoring.

Brown your ground beef and drain. Throw in all of the other ingredients. Bring to a boil and cook until vegetables are tender. I cooked it about 30 minutes, but watch it and add water if you need more liquid.

I just made this and had a bowl for lunch in less than an hour. It was yummy!!!

Cream Cheese Pound Cake

2010-02-17T06:21:00.000-08:00

1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 (8oz) pkg cream cheese, softened
3 cups sugar
6 eggs
1/4 tsp baking soda
1/4 tsp salt
3 cups all purpose flour
2 tsp vanilla

Cream butter, shortening, and cream cheese. Gradually add sugar, beating well. Add eggs one at a time, beating well. Combine flour, soda and salt. Add creamed mixture, stirring just until blended. Add vanilla. Pour into greased and floured 10" tube (bundt) pan. Bake @ 325 for 1 1/2 hours or until toothpick inserted comes out clean.

****This cake is my grandmother's, Mammaw Allgood, recipe. This cake is one that will always be found on her cake plate when visiting and served at most family gatherings from one Christmas to the next. It's a tradition at her house...one of those traditions that will bring back memories of her and her cooking for years to come. Store bought pound cakes will not do when I've experienced her pound cake all my life.

This is a comfort food cake that gives me a brief sense of "all is well and secure in this world" when sharing a piece with my fellow family members in my Mammaw's kitchen. The world outside has disappeared while the world inside is comfortable, traditional and creating many memories with family that I haven't seen in awhile.

I like to eat a slice in the morning for breakfast. Spread a little butter on it...toast in the oven or toaster for a few minutes...then eat with a glass of milk or cup of coffee. It just makes the world right, if only for a moment.

Captain Roddy's Boucan Dip

2010-02-14T21:06:00.000-08:00

The marinade is Captain Roddy's Boucan Glaze. You can get it at several places in our area... Everyday Gourmet, Paul's Meat Market (by Highland Village), Brock's Salon/Gift's(in Maywood Mart), Ace Hardware (in Maywood Mart), and I'm sure other places but these are just some places where I have found it. Brock's Salon has been the cheapest, 10.00. You can make 3 recipes with one bottle.

Captain Roddy's Boucan Dip:

8 oz Cream Cheese, softened
1/2 cup Mayonnaise
1 cup Sharp Cheddar Cheese, shredded
2 Green Onions, chopped
Mix(I just stir with a spoon) all together. Put in a greased (I use Pam spray) quiche dish and top with 6 crushed Ritz Crackers(regular Ritz Crackers).
Bake at 350 degrees for 15 minutes.
Top with 8 slices of crumbled bacon and then pour 1/2 cup of Marinade on top.
Serve with crackers.

Until recently, I didn't have a quiche dish so I just used a glass pie plate dish and it worked fine.
I like the Air Crisp Ritz Crackers or the Air Crisp Wheat Crackers the best for dipping.

Angel Biscuits

2010-02-09T07:39:00.000-08:00

2 1/2 c. all purpose flour
2 T. sugar
1/2 t. baking powder
1/2 t. salt
1/2 c. vegetable shortening
1/4 c. warm water
1 pkg active dry yeast
3/4 c. warm buttermilk

In large bowl, combine flour, sugar, baking powder and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs; set aside.

Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well.

Remove dough to floured surface. Knead dough 10-15 times; form a ball.

Roll dough to 3/4" thickness. Cut into 2 1/2" circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.

Bake @ 400 degrees for 15 minutes or until done. Remove biscuits from the baking sheet and serve warm.

Note if you don't have buttermilk:
1 cup milk
1T. vinegar or lemon juice
Stir; let set

****These are my favorite biscuits. They have a light, sweet taste with texture of rolls. Great with breakfast, brunch or supper.

True Woman | Just a harmless Facebook status update?

2010-01-26T15:42:00.000-08:00

True Woman | Just a harmless Facebook status update?

Whole Grain Pasta

2010-01-21T10:13:00.001-08:00

I used Barilla Whole Grain spaghetti noodles last (in my attempt to eat healthier) and was pleasantly surprised at how good it tasted. The only difference I could tell was that the whole grain seemed less "starchy" after it was cooked, which is a positive. The taste was the same as regular pasta.

The best test of rather or not it tasted different...my husband didn't even notice it was whole grain. Now if I had told him in advanced that it was whole grain..he might not have eaten it. Instead I told him after he had finished his meal.

I cannot not vouch for other brands. I bought the Barilla brand because it was on sale at our local grocery store.

Potato Casserole

2010-01-17T08:15:00.000-08:00

6 large potatoes
2 cups grated sharp cheddar cheese
1 stick real butter
8 oz sour cream
8 oz cream cheese
1 pkg real bacon bits

Boil potatoes til done with salt and then drain. Mash potatoes with the rest of the ingredients. Pour into a baking dish. Bake at 350 for about 30 minutes.

****The first time I had this was at my family Christmas dinner. My mom served this instead of baked potatoes with our steaks which is our family traditional Christmas meal. It was definitely a hit with our family especially with my boys. One of my boys thought these were cheese grits so he refers to them as Cheese Grits Potatoes...whatever works to get him to eat.

****This recipe was given to my mom by her sister, my Aunt Myra. Thanks, Aunt Myra for sharing this with us!

Hearty Chicken and Dumplings (Crockpot)

2010-01-04T09:40:00.000-08:00

One of my college roommates shared this recipe on Facebook and I had several people ask me to share it with them. Anything in the crockpot is a winner in my book! She has 4 kids and claims this is their favorite meal.

Hearty Chicken & Dumplings

2 cans cream of chicken soup...
2 14 1/2 oz. cans chicken broth
1/2 onion, diced
1 pound boneless, skinless chicken breasts or thighs

dumplings:
2 tubes refrigerated biscuits, quartered OR
I use the dumpling recipe from the Bisquick box and drop by teaspoons.

Combine first 3 ingredients in slow cooker. Add chicken; cover and cook on high for 6 hours. During the last hour of cooking remove chicken and shred; return to slow cooker. Then add dumplings to chicken mixture; stir to coat. Cover and cook on high for one hour.

Don't worry if the broth doesn't seem thick enough. Once the dumplings are done, it will be. Enjoy!!

KStorm's Notes: I used a 32 ounce box of Chicken Broth and cooked it on high...cooked very quickly for me. I used thigh meat and it shredded itself...easy. Then, my crockpot is a 6 quart and everything is more spread out...makes it cook a little faster. I added a 1/4 water before I placed the biscuits on top. I used one large can rather than 2 small cans.

Now, this may not be authentic but it is easy and my picky kids really liked it. I guess you could add celery or carrots to it but then my kids would have picked them out. They prefer raw veggies. Not to mention that some of us like the taste of "stick to your ribs food" but like convenience of a crockpot!

Chicken and Cheese Hoagie Melt

2009-12-29T19:42:00.000-08:00

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
1/2 cup mayonnaise
1/2 cup sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
2 T dried parsely
2 cups medium shredded cheese
Black Pepper to taste
Black Olives, chopped

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread.
Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

***This was a hit with my family. Easy supper idea. I left out the onions and black olives to make it more kid friendly for my family. I used fat free sour cream to make it a little less fattening. I also broiled it for about 2 minutes after baking to make the topping a little crispy.

Squash Casserole

2009-12-11T06:47:00.001-08:00

1 1/2 lbs of yellow squash, sliced
1 can cream of chicken soup
1 cup sour cream
1 grated carrot
1 grated onion
2 cups Pepperidge Farm Dressing Mix

Boil squash until tender, drain.

Mix squash with rest of the ingredients.

Melt 1 stick of butter and mix 2 cups Pepperidge Farm Dressing mix.

Spread on top of squash in casserole dish.

Bake at 350 for 30 minutes or until bubbly.

***This is a favorite among my extended family. It's typically served at some of our gatherings. Super easy.

Chocolate Cobbler

2009-12-08T15:06:00.000-08:00

1 stick butter
1 1/2 c. self rising flour
2 c. sugar
1 tsp vanilla
3/4 c. milk
1 1/2 c. water
6 tsp cocoa

Pre-heat oven to 350. Melt stick of butter in deep corning dish. Mix flour, 1 cup sugar, vanilla and milk. Pour into butter. Mix 1 cup sugar and cocoa. Sprinkle over everything in corning dish. Bake 30 to 35 minutes at 350. Best served warm with vanilla ice cream.

***I got this recipe from my cousin. It is delish. It's a good "go to" for a unique dessert.

Taco Soup

2009-12-07T12:55:00.000-08:00

2 lbs ground beef
1 onion, minced
2 cans shoe peg corn, drained
2 cans stewed tomatoes, undrained
1 can mild rotel tomatoes
1 can red beans, drained
1 can black beans, drained
1 can pinto beans, drained
2 pkg taco seasoning
2 pkg ranch dressing mix

Brown ground beef and onions together. Drain and rinse. Add other ingredients and simmer.

****This is just 1 of many taco soup recipes. This makes alot but freezes well.

Marinated Eye of Round

2009-12-06T17:16:00.000-08:00

1 (5lb) Eye of Round Roast
1/4 c. salad oil
2 T. lemon-pepper seasoning
1/2 c. red wine vinegar
1/2 c. lemon juice
1/2 c. soy sauce
1/2 c. Worcestershire sauce

Marinate roast in mixture of the next 6 ingredients for 1 to 3 days, turning at least once a day. Cook uncovered with marinade in a Dutch oven @ 250 for 3 hours. Refrigerate overnight. Slice thin and serve with heated marinade. Freezes well. Serves 10 to 15

****My mom fixes this for Sunday lunch to give a different twist to an average roast. This recipe is also great for a buffet style lunch or supper when serving company.

****This does not have to be cooked in a Dutch oven. It can be cooked just as well in a roaster.

She found this recipe in her Southern Sideboards recipe book.

Chicken and Dumplings

2009-11-23T06:58:00.000-08:00

1 large fryer, cut up
1 can cream of chicken
1 can chicken broth
3 T. butter
salt to taste
1/2 tsp black pepper
1 box Betty Crocker pie crust mix
1 cup all purpose flour
1 cup milk

Place chicken in large boiler and cover with large amount of water. Cook slowly til chicken is tender. Remove chicken from broth and debone. Add to water: soup, broth, butter, salt and pepper. Reduce heat to simmer (slow boil) while preparing the dumplings. Add chicken back to the broth.

Blend pie crust mix and flour in mixing bowl with enough ice water to form dough. Roll out as pie crust. Cut into 1 to 2 inch squares. Bring broth back to a fast boil and drop in squares of dough. Boil for 5 minutes then add milk and cook for 3 minutes.

***This is my mom's recipe. A few "recipe secrets" to making great chicken and dumplings....she says that using chicken with a bone helps add flavor. (I sometimes just use chicken breasts but have used chicken legs and thighs since I don't know how to cut up a whole chicken). She also adds about 1 tsp of Spice Island Chicken Stock Base. This is a rather expensive ingredient found with the spices. I can only find it at Kroger.

Oh...if you aren't used to making chicken and dumplings or trying to attempt it for the 1st time...don't get discouraged. It most likely will not turn out exactly how you pictured. I've been told and I have experienced that the Southern art of cooking "real" chicken and dumplings comes with practice and many attempts that have sometimes failed. The first time I cooked Chicken and Dumplings...it seemed that my dumplings just disappeared not to be found anywhere in the broth. I called my mom with panic and she responded, "They haven't dissappeared...they've got be in there somewhere." I spooned a ladleful into a bowl for one of my sons, to which he responded, "Mamma, where are the dumplings?" My mom still on the other end of the phone just laughed. "See, I told you they dissappeared, Mamma." To this day, I don't know what happened to them. There were a few but not as many squares I thought I had put in there. So, keep trying because once you've mastered this...your family will consider an expert cook just because you can make good ol' southern chicken and dumplings. You might not can cook any other meal, but here in the South, if you can cook chicken and dumplings...that's all that matters.

Chicken and Dumplings is an all time Southern favorite and the ultimate comfort food that is enjoyed year round but especially during the cold, wet winter months or when suffering with the Southern "crud".

Taco Pasta Casserole

2009-09-21T13:59:00.000-07:00

1 lb ground beef
1 pkg pasta shells
1 block of cream cheese
1 cup of taco sauce
1 cup of shredded cheddar cheese
1 cup of crushed tortilla chips
1 tsp of chili powder
Salt to taste

Brown and drain the ground beef. Mix beef, chili powder, salt and cream cheese. Heat on low for 5-10 minutes. Cook pasta according to pkg direction, drain, and mix with 1 Tablespoon of Margarine or Butter. Remove meat mixture from heat and mix with pasta. Spray the bottom of a baking dish with cooking spray. Place mixture in pan and pour taco sauce evenly over it. Cover with foil and bake for 15 minutes. Remove from oven and cover with cheese and tortilla chips. Uncover and bake for about 15 minutes.

I'm taking this to a sick friend tonight and then having for dinner tomorrow night!! It makes a big casserole so you could definately split it into two casseroles.

No Roll Cookies

2009-09-06T19:15:00.000-07:00

1 c. sugar
1 c. butter (2 sticks), softened
1 t. vanilla
1/2 t. almond extract
1 egg
2 1/3 cups all-purpose flour
1/2 t. baking soda
colored sugar or granulated sugar

In a large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough into 1 in. balls. On ungreased cookie sheet, place 2 in. apart. Flatten with thumb all around. Sprinkle with colored sugar or granulated sugar. Bake at 375 for 8 - 10 minutes or until set. Remove from cookie sheet immediately to cooling rack. Makes about 4 dz.

( Watch because they brown quickly when baking.)

***This recipe if from a family friend C. Manning. She made these for me as a happy but she brought them to me when she fixed supper for my mom when she was sick. I LOVED these cookies. In fact, they may very well be my most favorite made-from-scratch cookie. She had on the note..."I hope you and boys enjoy the cookies". Well, I have to be honest...they boys didn't get very many. I had eaten most of them before I got them home. They are so light and crispy...you can't eat just 1 or 2 or 3.

I made these today to take on our vacation. I used Smart Balance 50/50 blend instead of real butter and they were just as good as hers.

Broccoli Slaw

2009-09-03T14:43:00.000-07:00

My mom made this for a family get together recently and it was so yummy!

Vinaigrette Dressing:
1/2 c apple cider vinegar
3/4 c sugar
1/2 t salt
1/2 t mustard seeds

Combine these ingredients & bring to a boil in a saucepan. Boil 1 minute. Cool & whisk in 3/4 c of oil.

Combine
1 pkg broccoli slaw mix (in the packaged produce)
2 gala apples chopped
1 c craisins (dried cranberries)

Pour vinaigrette over the salad mixture, toss well, cover & chill. Serve with a slotted spoon. You may add nuts if desired such as walnuts, pecans or peanuts.

Tip - this makes a good bit and Mom said that it is much better the day it is made so it still has more crispiness.

Sweet Potato Casserole

2009-08-26T06:45:00.000-07:00

3 cups mashed sweet potatoes
1/2 stick of butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp vanilla

Pour into casserole dish

Topping:
1 cup brown sugar
1/2 cup flour
1/2 stick of butter
1 cup chopped pecans

Cut butter into flour. Add brown sugar, butter, and pecans. Spread on top of mashed sweet potatoes. Bake at 350 for 30 minutes.

***This is my late grandmother's recipe. I had forgotten about it til I found it the other day in a recipe book I had to make for Home Ec when I was a freshman in high school. This is the old fashion, southern recipe for sweet potato casserole. Yes, the kind that is a must at Thanksgiving and Christmas and throughout the fall months. It's truly a feel good dish.

White Bean/Chicken Chili Soup

2009-08-14T12:01:00.000-07:00

KSH posted this on her blog and I wanted to make sure it was here too!

If you love Ruby Tuesday's White Bean/chicken chili soup....you'll love this!

you will need:
Chicken( I bought chicken tenderloins ...easier to cut up)
wt northern beans -1 bag
red bell pepper ( you 'll only need about 1/3 of pepper and then chop that up)
green bell pepper(you'll only need about 1/2 of pepper and then chop that up)
sweet onion optional (adds a lot of flavor) I cut up only a 3rd of onion in big pieces
1 pkg of McCormick white chili seasoning
olive oil

Soak beans overnight...follow instructions on bag for soaking and cooking. Cut up chicken into small cubes. Get olive oil hot in skillet and cook chicken ( I used some garlic salt and cracked pepper on chicken while cooking). Once chicken is cooked pour one cup of hot water and pkg of seasoning and stir. Bring to a boil then simmer for about 30 min on low. Add half the pot of beans and all its juice....save other half of beans for another night/dish. Add one to two cups of water and cook on low/med for about 30 min depending on how soupy you want it ....I used only 1 cup because we wanted it thick. You can use shredded cheese and sour cream for toppers and cornbread or flour tortillas on the side.

Loaded Potato Casserole

2009-08-10T15:48:00.000-07:00

3 Big Baking Potatoes
16 oz Sour Cream
1 Can Cream of Chicken soup
3-4 cups Sharp Cheddar Cheese, Divided
4 Tablespoons Butter, Melted & Divided
1 Teaspoon Salt
1/2 Teaspoon Pepper
Bacon Bits
Chopped Green Onions

Preheat oven to 350, clean potatoes, bake about 75 min or until soft.

Pull off skin, and scrape out potatoes with a fork. Discard skins.

Combine potatoes, 3 T melted butter, sour cream, soup, salt, pepper and half of cheese.
Mix to desired consistency.

Increase oven temp to 400 and melt 1 T butter in large casserole dish.

Spread potato mixture in casserole dish, top with other half of cheese, bacon bits and green onions.

Cook 15-20 min. or until cheese bubbles around the edges.

Janet Dutro brought this to me when we got EMH and it was so good. I have made it a couple of times. It is a favorite of ours.
Enjoy!

Best Brownies

2009-08-09T15:48:00.000-07:00

1 fudge brownie mix (10 oz package)
2 egg whites
1/4 cup low fat vanilla yogurt

Stir (about 50 strokes). Spread into a greased 8x8 pan. Bake at 350 for 26 minutes.

***Well, I wouldn't necessarily call these "Best Brownies" due to the taste. The only thing "best" about them is that they are low fat. However, the taste is satisfactory and it's a guiltless way of eating brownies. And I don't mind so much letting my boys have more than 1 at a time. Because they are not the best brownies I have ever had, I only use this recipe to keep a snack in the house for the "guiltless" reasons. I would not recommend this brownie recipe as your part of bringing dessert or serving dessert. At least in my humble opinion.

But if you are looking for a guiltless, chocolate treat...I would recommend this recipe.

Chocolate Ice Cream

2009-07-15T11:45:00.000-07:00

1/2 Gallon Chocolate Milk
1 lg container of Cool Whip
1 can of sweetened condensed milk

Mix everything together and freeze in an ice cream freezer.

This was so good!! We made it at the beach last night and everybody really liked it. It's really creamy and does not have a really strong chocolate flavor.

Buffalo Chicken Dip

2009-07-07T19:48:00.000-07:00

This is a recipe given to me by Lisa Usry. It is FABULOUS! You can vary the hot sauces to make it as hot or mild as you like. We like it with Tabasco because there is a little more heat. Lisa makes it with Texas Pete's instead of Tabasco.

2 packages of cream cheese
1/4 c. Tabasco Sauce
1/3 c. Louisiana Hot Sauce
2 cans chicken, drained (or I use about 4 frozen chicken tenderloins because I prefer it over the canned)
1 c. Ranch dressing
1/2 c. shredded cheddar cheese

Mix the packages of cream cheese with the hot sauces, cooked chicken and Ranch dressing. (I use a hand held mixer and gently blend on low.) Bake at 350 degrees for 15 minutes or until bubbly. Sprinkle cheddar cheese on top and bake another 5 minutes or until the cheese is melted. Serve with corn chips!

Ice-Cream Sandwich Pie

2009-07-02T19:35:00.000-07:00

9 Vanilla Ice Cream Sandwiches

Caramel Sauce

Tub of Cool Whip

Heath Toffee Bits

Layer the bottom of a 9x13 Pyrex dish with ice-cream sandwiches. Cover with caramel sauce, then cool whip and top with toffee bits. Freeze until ready to serve.

**I have also heard of people using different ingredients such as chocolate sauce instead of caramel, or adding nuts and cherries.

I am not exactly sure where I learned about this dessert. I have just made it so many times and it always seems to be such a hit!!!

Marinated Zucchini and Mozzarella Cheese Salad

2009-06-15T06:41:00.000-07:00

I grew up with my parents planting a garden every summer. Since my father's heart attacks, he is not able to keep a garden. So we venture to the local produce stands and Farmer's Markets for fresh veggies.

The recipe below is just one of few that I will share using the fresh produce that I buy.

12 oz mozzarella cheese
1 large tomato
1 medium zucchini
1/4 cup vegetable oil
1/4 cup white vinegar
1 tbsp chopped fresh basil
1 clove garlic, chopped
1/2 tsp sugar
1/4 tsp salt

Cut cheese, tomato, and zucchini into bite size chunks. Combine in a bowl.

Combine vegetable oil, vinegar, basil, garlic, sugar, and salt in a jar; cover tightly, and shake vigorously. Pour dressing over zucchini mixture. Cover and marinate in refrigerator for 2 hours.

**** I use Olive Oil instead of vegetable oil for a healthier version. This salad is light, low fat, and great for summer cooking, parties, and picnics. This salad also marinates well over night.

This recipe came from America's Best Recipes 1993 Hometown Edition

Grilled vegetables

2009-06-13T07:05:00.000-07:00

Yellow Squash
Zucchini
Bell Peppers, both red and green
Sweet Vadalia Onions, peeled and quartered

Amount of veggies is to your liking.

Slice or chunk squash, zucchini and bell pepper. Place on foil. Drizzle the following to taste:

salt, pepper, olive oil, lemon pepper, margarine, Worcestershire sauce, grated Parmesan cheese.

Seal in foil. Add another wrapping of foil to ensure no leaking and closure. Cook on grill for about 45 minutes or until veggies are tender.

***I love these especially during the summer when you can buy fresh veggies from the Farmer's Market or if right out of your garden.

This recipe came from a family friend, Charlene M.

Strawberry Pie

2009-05-06T11:29:00.000-07:00

1 baked pie shell
1 cup sugar
1 cup water
3 Tbsp strawberry jello mix
1 pint fresh sliced strawberries
3 Tbsp cornstarch

Cook sugar, cornstarch, and water until thick. Stir in jello until dissolved. Cool. Slice and dry strawberries with paper towel then place sliced strawberries in pie shell. Pour cooled jello mixture over strawberries. Chill until set and then top with whipped cream.

***NOTE: Be sure that the jello mixture is cool before pouring over the strawberries. If too hot it will "cook" the strawberries.

This is one of my favorite summer desserts. It's great for a 4th of July Party or Summer Supper Club night.

CrockPot Lasagna

2009-04-21T14:19:00.000-07:00

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese
1/2 cup grated Parmesan cheese or Asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.

Cover and cook on low for 4 to 5 hours.

Note: This turned out really good and it was the first time I've cooked lasagna and didn't have to clean the bottom of my oven. I didn't have a 28 oz can of tomato sauce, instead I used spaghetti sauce. I also used low-fat, small curd cottage cheese.

Baked Pineapple

2009-04-15T07:48:00.000-07:00

2 large cans of chunk pineapple, drained (save juice)
2/3 cup sugar
1/3 cup flour
1/3 cup pineapple juice
2 cups shredded cheddar cheese
1 tube of Ritz Crackers, crushed
1 stick butter, melted

Put pineapple in bottom of casserole dish. Top pineapple with a mixture of the sugar, flour, and pineapple juice. Top with cheese. Mix crackers and melted butter. Place on top. Bake at 350 for 30 minutes.

This recipe came from my mom. I haven't tried it yet, but it sure sounds good.

Cheese Sauce for Broccoli

2009-04-14T16:57:00.001-07:00

1 roll of garlic cheese (cut in small pieces)
1 can low-fat mushroom soup
1/2 stick butter

Melt butter, cheese and soup over low heat. Pour cheese sauce over cooked broccoli and serve.

***This recipe is for 1 to 1 1/2 lbs of broccoli. I love this sauce. I've used cream of chicken when I didn't have cream of mushroom and liked it better.

Quick Pizza Crust

2009-04-13T17:10:00.000-07:00

1 package of yeast
1 C warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 C flour
2 T cornmeal (optional for sprinkling on cookie sheet)

Dissolve yeast in warm water and add sugar. Let yeast sit about 10 minutes (you want it good and foamy). Stir in remaining ingredients until blended. Beat vigorously 20 strokes. (I did this all in my kitchen aid) Allow dough to rest 5 minutes in a bowl with saran wrap or a towel over it. Preheat oven to 425, spread dough onto a lightly greased baking sheet sprinkled with corn meal (optional). Top with desired toppings and bake for 20 minutes (I used a pizza stone and mine was ready in 15 minutes). This makes 1 (14 inch) pizza.

***The first time I ever made homemade pizza, I used this recipe for the crust. It is so easy and quick. And after having homemade pizza, store bought and restaurant pizza is almost too greasy for me.

Five Star Cornbread

2009-04-06T19:51:00.000-07:00

3 eggs
1 1/2 cups milk
3 cups bisquick
3 heaping tablespoons corn meal
2 cubes melted butter (you need the real stuff)
3/4 tsp baking powder
1 cup sugar

Mix with fork (not a mixer or it will fall). Mixture will have small lumps.
Put in a 9x13 ungreased pan. Bake at 350 for 40 to 45 minutes.
Serve while warm with honey butter.

***This cornbread recipe should almost be called "Cornbread Cake". Although it has cornmeal in it, this cornbread has more of a cake like texture. However, it is good. All 3 of my boys enjoyed it as an alternative to "real" cornbread.

CrockPot Corn

2009-04-06T19:42:00.000-07:00

3 pkgs. frozen corn niblets
8 oz cream cheese
1 stick butter
1/2 cup sugar
salt and pepper to taste

Combine all ingredients in a crockpot. Cook 3 1/2 hours, stirring occasionally.

***I've had this recipe for awhile and use it when I go to large family gatherings. Example, last Sunday we celebrated my grandmother's 85th birthday. There were 31 of us there and that wasn't all of us. The 31 included the children, grandchildren and great grandchildren along with their spouses. This dish is great for such occasions.

I got this recipe from Deanna's Cooking Corner.

Ranch House CrockPot Pork Chops

2009-04-01T19:01:00.000-07:00

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

*Note: These were really good for an alternative way to cook pork chops. This dish made a gravy that I served over rice.

Blueberry Cupcake Muffins

2009-03-31T17:19:00.000-07:00

1 French Vanilla Cake Mix
1 teaspoon baking powder
2 Tbsp Flour
2/3 cup milk
1/3 cup oil
3 eggs

Mix above ingredients.

Then add 1 to 2 cups of blueberries. Mix well. Pour into muffin cups and bake for 15-20 minutes at 375. Makes appox. 16 large muffins or 48 mini muffins.

*Note: I have seen this recipe also called Cake Mix Muffins. They have a texture the same as cupcakes because they are made with a cake mix.

I used 2 cups of blueberries and made mini muffins. I think next time I'll only use 1 cup for mini muffins and 2 cups for larger muffins. These were really good and I was told they were a hit at the boys' school as I fixed them for their snacks.

Chicken Roll-Ups

2009-03-24T14:29:00.000-07:00

1 can de-boned chicken
1 cup grated cheddar cheese
1 can (8) crescent rolls
1 can cream of chicken soup
1 can water
1/2 can green chilies

Mix cheese with chicken. Heat soup, water and green chilies. Spread crescent rolls on waxed paper. Place chicken and cheese mixture on top of roll and roll up. Place rolls in a baking dish. Pour soup mixture over rolls. Bake at 400 for 15 minutes covered and 10 minutes uncovered.

Note: I boil about 1 to 2 chicken breasts (depending on size) instead of using canned chicken. I use the chicken broth instead that I boilded the chicken instead of water and I don't add chilies. I use reduced fat crescent rolls and reduced fat cream of chicken.

I have made this for the 8 years my husband and I have been married and it is still one of his favorites.

Pineapple Upside Down Cake

2009-03-22T16:25:00.000-07:00

1 Box of Pineapple Cake Mix
1 can of crushed pineapple(I used the can in its own juice not the heavy syrup)
1/2 cup of melted butter
1 cup of brown sugar

Mix the cake according to directions on the box. Melt butter in a long(i used glass) cake/casserole dish. Sprinkle brown sugar evenly over the melted butter. Pour cake batter on the top. Bake at 350 for about 45-50 minutes. Let cool in pan for 15-20 minutes and then turn onto serving dish.

Note:I was afraid it wouldn't come out well but it came right out of the pan. I think the butter helps :) This was a really great cake but not too sweet!!

Crunchy Romaine Toss

2009-03-18T08:29:00.001-07:00

Salad:
Romaine Lettuce(I buy the bag of salad already chopped)
1 bunch of broccoli (chopped)
1 pkg. Ramen Noodles
3/4 cup walnuts, chopped

Dressing:
1/2 cup of Red Wine Vinegar
1 cup of sugar
2 tsp. Soy Sauce
Salt and Pepper to taste
1 cup of oil(olive oil or other)

Brown the noodles and walnuts in a skillet with 2 tablespoons of butter or margarine. Or you can put them on a baking sheet and pour the melted butter over them and bake for about 10 minutes(just watch them closely and stir occasionally so they don't burn). Drain on paper towel. Toss the crunchy mixture with the lettuce and broccoli.

To make the dressing: mix vinegar and sugar and let it sit for several minutes. Then add the soy sauce and salt and pepper. Finally, whisk in the oil. You can store the dressing in the fridge, and just stir or shake well before serving. Pour salad dressing on the salad right before serving. I use my Pampered Chef mix and pour container(one of my favorite gadgets:)

This is my favorite salad and what I take anytime I'm asked to bring a salad!! I keep the dressing in the fridge and the salad ingredients so I can eat it for lunch.

Spicy Cinnamon Cake

2009-03-16T06:23:00.000-07:00

1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil (I use Canola oil)
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

Note: This is a type of coffee cake that is a perfect partner with your morning or afternoon coffee. This cake is also a great compliment for brunch or after a dinner when you serve your guests some coffee. It would also make for a traditional Christmas morning addition.

This recipe is from Paula Deen. She fixed this on her "Breakfast in Bed" episode.(The pic above is from the FN channel)

Ham Rolls

2009-03-13T07:34:00.000-07:00

1 Pkg.(thick sliced) Deli Ham
8 oz Cream Cheese (softened)
1 Pkg of Hidden Valley Ranch Salad Dressing Mix
Dash of Paprika
Dash of Dry Mustard
Dash of Garlic Salt
1/4 cup of Mayo

Mix ingredients well. Spread thinly on ham slices. Roll lengthwise and when chilled, slice with sharp knife (I use electric knife) into about 1/2 inch slices. You can also roll a dill pickle spear after you spread your cream cheese and then chill and slice.

I am taking this tonight to a Girl's night Out with our Sunday School Class Girls.

Brown Rice

2009-03-11T16:26:00.000-07:00

3/4 to 1 cup white, long grain rice
1 can beef broth
1/2 stick of margarine or butter

Combine all ingredients in an oven proof cooking bowl. Cook at 350 for about 30 to 45 minutes or until rice is tender. Beef broth will be absorbed when rice is through cooking. For less "dry" rice, add a little water and use 3/4 cups rice.

****My husband loves this rice and could eat the whole helping by himself. I like this recipe as an alternative to white rice.

Favorite Easy Lasagna

2009-03-10T11:23:00.001-07:00

1 pkg of ground beef(i use ground round)
spaghetti sauce(1 jar or home made)(I have been using the spicy spaghetti sauce mix that you get at Sams)
1 egg
1 small container of cottage cheese(i use fat free)
1 bag of shredded mozarella
parmesan cheese(i just use the kind in the green can :)
1 pkg oven ready lasagna noodles

Brown your meat and drain. Mix with spagetti sauce and simmer for several minutes. Meanwhile, mix the egg, cottage cheese and 1/2 the bag of mozarella and I sprinkle some parmesan cheese in the mixture.

Layer noodles(uncooked),meat sauce, cheese mixture and repeat. I usually make two layers and then top it off with the remaining mozarella and then sprinkle a little parmesan cheese on it.

Bake covered for about 45-50 minutes and then uncover for about 10. My kids eat this up!!!!

Black Bean Salsa

2009-03-07T08:03:00.000-08:00

15 oz can corn, drained
15 oz can black beans, drained
16 oz jar of salsa
1/4 cup Italian dressing

Mix all together and serve with tortilla chips for dipping.

***My favorite store bought salsa is Private Selection Restaurant Style Salsa, medium heat found at Kroger. It's as close to homemade or restaurant style I have found that is canned. I have only used this salsa with this recipe so I can't attest to the taste of any other kinds or brands. I also use Fat Free Zesty Italian and add just a little more than it calls for.

I have fixed this several times and love it. With spring and summer on its way that means cookouts, parties, and more outdoor gatherings with friends and family. And here in the South there is not a gathering without food or something to snack/munch on.

I love chip n dip. Several of my friends and I have admitted that if we are standing around chips and dip...we can "dip" all day long. It's just something about that snack that really does bring fellowship around the table.

I can't remember where I found this exact. There are many on the web.

Pepperoni Quesadillas

2009-03-05T13:32:00.000-08:00

1 package (3 ½ oz) sliced pepperoni
6 flour tortillas (7 inches)
1 ½ c (6 oz) shredded Colby-Monterey Jack or mozzarella cheese
Shredded lettuce and picante sauce

Butter one side of a flour tortilla. Place buttered side down in a nonstick skillet that is heated over medium heat.

Sprinkle the whole tortilla evenly with cheese. On one side of the tortilla, evenly place the pepperoni and lettuce. Drizzle with picante sauce. Fold one side of the tortilla over the top and press down with a spatula. Flip the tortilla to "brown" on the other side. Remove from pan and repeat for additional quesadillas.

***These are a good alternative for lunch or as a quick meal for dinner. I don't add the picante and lettuce because my boys don't like either. However, if you have some pizza sauce on hand, this will work. I use turkey pepperoni which tastes just as good as regular but makes it lower fat and healthier.

This recipe is a combination of 2 that put together.

Corn Chip Salad

2009-03-04T06:57:00.000-08:00

1 head lettuce
6-8 hard boiled eggs
1 pound bacon, fried and crumbled
1/2 pound shredded Colby or cheddar cheese
4-6 cups corn chips, crushed (the more-the better)

Dressing:
1 cup miracle whip
2 Tbsp. red wine vinegar (can use apple cider vinegar)
1/4 cup milk
1/4 cup sugar
1/4 cup brown sugar

Toss lettuce, eggs, bacon, and cheese. Add chips and dressing just before serving.

***Note: I made this for the 1st time last Saturday for a family gathering as a birthday party for my niece. This salad was a hit. I made a big bowl full and there was barely enough to keep.

I like my salads with shredded lettuce so I used about 1 1/2 bags of pre-shredded lettuce you find in the produce section of the grocery store. For convenience and time's sake, I used 2 packs of real bacon bits. I'm sure this salad would be much tastier with fresh, fried bacon but I just didn't have the time. I used apple cider vinegar because I didn't have red wine vinegar. And I added corn chips to taste.

Keep in mind that you DO NOT need to add the corn chips until ready to serve. I think next time, I will put the bag of chips next to the salad and let each individual add their own. If the corn chips stay in the salad too long, they become soggy.

I have an upcoming Girls Night Out at a friend's house, I just may make this for the night.

I got this recipe from Kitchen Scrapbook

Cream Cheese Danish

2009-03-03T07:11:00.000-08:00

2 tubes of Crescent Rolls
2 (8oz).-pkgs. Cream Cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat over to 350. Butter a 9 x 13 pan. Line bottom of pan with 1 roll of crescents. (Pinch seams and press out until entire bottom of pan is covered.) Mix together softened cream cheese, 1/2 c. sugar and vanilla. Beat until creamy. Spread filling over bottom crust. Unroll second tube of crescent rolls and lay over filling. Drizzle melted butter over top crust. Mix cinnamon and sugar. Sprinkle over top crust. Bake at 350 for 20-25 minutes. Let cool before serving.

***Note: My husband and I have been facilitating our Sunday School Class for the past few weeks and will continue for the next few weeks. As a part of this, I have been trying to take a breakfast treat for the class to enjoy. Hence why I have posted some breakfast recipes.

This past Sunday, I fixed the above recipe. It was delicious. Now, it's no where near a real Danish that you would find in a pastry shop but for the convenience, the taste is really good.

I had to roll out the crescent rolls in order for them to fit the 9 x 13 pan. I used Reduced Fat Crescent Rolls (Great Value brand from Wal-Mart). I used Fat Free Cream Cheese (Great Value brand from Wal-Mart) and I used Smart Balance 50/50 Butter Blend. These ingredients made this recipe lower fat, cheaper and just as tasty.

Lemon Ice Box Pie

2009-03-01T10:57:00.001-08:00

EASY EASY EASY....Recipe courtsey of Emeril Lagasse.......and CDP Loves this pie!

1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust

Directions
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

TIP: Make sure the cream cheese is room temperature and cream in mixer before adding other ingredients to prevent mixture from being lumpy.

Sweet Potatoes

2009-03-01T10:52:00.000-08:00

I'm wasn't sure what to call this recipe but here goes...

2 Large Sweet Potatoes Sliced in Rounds (not too thick)
Olive Oil
Salt/Pepper to Taste

If you like sweet potato fries, then this is a nice alternative to frying. Slice sweet potatoes in rounds and place on baking sheet. Drizzle with Olive Oil then sprinkle with salt and pepper. Bake in the oven at 350 for approx 15-20 minutes. I like my sweet potatoes soft but not mushy. Perfect quick side dish!

Fried Apples

2009-02-27T10:09:00.000-08:00

4 firm apples
1/4 cup water
1/3 cup butter
1/3 cup packed light brown sugar
2 tablespoons lemon juice
Cinnamon to taste (optional)

Wash the apples well with cold water. Remove the cores of the apples with an apple corer. Slice the apples into 1/2-inch rings. Put the water and butter into a large skillet. Warm over medium heat until the butter melts. Add the apple slices and cook for 10 minutes turning them once or twice while they cook. Sprinkle with brown sugar, lemon juice and cinnamon (if desired). Turn the apples to mix. Cover the skillet and remove from the heat. Let sit for 10 minutes, and serve.

***Note: These are great as a side dish for dinner or lunch. I have even eaten these by the bowl for breakfast with some toast or waffles. The first time I tried this recipe I cut the apples in rings. I didn't like them rings because they seemed to thin for my liking, so instead I have been cutting them in wedges.

I have used both margarine and real butter. Of course the butter is tastier but the margarine is healthier.

This recipe is a conglomeration of several that I put together.

Melt in your Mouth Doughnuts

2009-02-26T07:24:00.000-08:00

One ten count can Texas-style biscuits (or your preference, just not flaky layers)
1 cup sugar
1-1/2 teaspoon cinnamon
One stick margarine, melted
Vegetable oil for frying

Pour oil into skillet to the depth of a little less than 1/2-inch and heat on medium to medium high for about five minutes.

In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar

Using a plastic bottle cap, cut the center out of each biscuit.

Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel-lined plate. Repeat until all dough is cooked, including doughnut holes.

Dip both sides of each doughnut into melted margarine and then press both sides into cinnamon sugar mixture. Serve warm.

***Note: These really do melt in your mouth. I should have done all the biscuits in "holes" as my boys preferred those instead of the doughnut. This recipe is by far not the healthiest for breakfast, but it is really good to enjoy on occasion.

I found this recipe at Southern Plate.

White Sauce Chicken Enchilada Casserole

2009-02-24T18:39:00.000-08:00

This is MA Spell's recipe but I don't think she has posted it here yet. My family likes this and I wanted to share.

This makes either one 9x13 pan or two 8x8 pans.

4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)

Sauce:
5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream

Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.

When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.

K's version - I didn't use the green chiles because my kids don't like green. I had picked up some frozen grilled chicken (fajita flavor) when it was on sale and used that instead. I used whole wheat tortillas and fat free sour cream, evaporated milk and healthy request soup just like she said. The cheese I used was cheddar/jack shredded cheese (low fat). All members of my family ate this, even the picky ones.

Breakfast Rolls

2009-02-24T10:19:00.000-08:00

1 pkg of frozen yeast rolls
1 stick butter
1/2 cup chopped pecans
1/2 cup brown sugar
1 large box butterscotch pudding mix (not instant)

Open rolls and place in tube pan. Sprinkle pudding mix over frozen rolls. Melt butter; stir in brown sugar and pecans. Pour mixture over rolls. Put a towel over the pan and refrigerate over night. Bake at 350 for 30-35 minutes.

****Note: This recipe is from our pastor's wife, Mrs. Jody. The first time I tried these was when she baked these years ago. I don't remember the circumstance for having these, but I do remember how delicious they were and still are.

Seasoned Oven Fries

2009-02-22T05:48:00.000-08:00

6 medium baking potatoes
2 T butter or margarine, melted
2 T vegetable oil
1 t seasoned salt

Cut each potato lengthwise into thirds; cut each portion into thirds. In a large resealable plastic bag, combine the butter, oil, and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake uncovered, at 450 for 20-25 minutes or until tender, turning once. Yield: 6 servings.

***Note: I used Olive Oil instead of vegetable to add a little more flavor and make it a little healthier. I also added a little more (to taste) oil, butter, and seasoned salt than it called it for. I did this because I sprinkled grated reduced~fat Parmesan cheese (the kind you put on spaghetti) in this mixture. The cheese will soak some of the oil and butter so that is why I added a little more.

I was very pleased with the taste. They were crunchy and not greasy. I was sceptical about my boys eating these because they weren't "real" french fries. But they loved them and asked for seconds. I served these with grilled hamburgers and will definitely make these again.

Mochaccino Cupcakes with Vanilla~Coffee Frosting

2009-02-19T22:21:00.000-08:00

1 cup sugar
3/4 cup plus 2T all-purpose flour
6 T unsweetened cocoa (not Dutch processed)
3/4 t baking powder
3/4 t baking soda
Rounded 1/4 t salt
1 large egg, room temp
1/2 cup milk or half & half
1/4 cup vegetable or coconut oil
1 t vanilla extract
3/4 cup strong hot coffee*
Vanilla~Coffee Frosting (see recipe further below)
Chocolate sprinkles for decorating

Cupcakes:
Preheat oven to 350. Line muffin tin with baking cups.

Sift the sugar, flour, cocoa, baking powder, baking soda and salt into a medium bowl. Make a well in the center and in the following order add: egg, milk, oil and vanilla extract. Beat with an electric mixer on low speed until the dry ingredients are incorporated. Increase the speed to medium and beat for 2 minutes.

Add 1/2 cup of the coffee, reserving the rest for the frosting and beat on low speed just until blended.

Pour the batter (it is quite thin) into a large measuring cup with a spout then into the baking cups to a little over 3/4 full.

Bake in the oven for 20 to 25 minutes until a toothpick inserted into a center of a cupcake comes out with only a few moist crumbs. Let cool thoroughly before frosting. Frost with Vanilla~Coffee Frosting. Sprinkle with chocolate sprinkles. *If you don't want the caffeine jolt-use decaf instead of regular. I used Canola oil instead of vegetable or coconut and milk instead of half & half. And I didn't have any chocolate sprinkles, but you could probably used some shaved chocolate if you have it on hand.

Vanilla~Coffee Frosting:
6 T (3/4 stick) unsalted butter, very soft
1 lb box confectioner's sugar, sifted
2 t vanilla extract
1/2 cup reserved coffee from cupcakes, cooled

Cream the softened butter in a medium bowl with an electric mixer. Add 1/2 lb (2 cups) of the sifted confectioner's sugar, the vanilla extract and half of the reserved coffee

Beat on low speed, adding the remaining sugar a cup at a time and dribbling in as much of the remaining coffee as needed until spread consistency.

Note: Baking and cooking new recipes is quickly becoming a favorite activity I do with my mom. If you know my mom's family than you know that cooking is very much a part it.

We baked this recipe for the first time yesterday afternoon while my boys were playing with their cousins.

This recipe doesn't have an overwhelming, strong coffee flavor even so that the young ones liked it. She and I really liked this recipe and consider it a "keeper".

We noted that the next time we make these, we may cut the frosting recipe in half and put a thinner layer on the cupcakes because this frosting is very sweet.

Corn Salad

2009-02-17T16:20:00.000-08:00

1 can shoe peg corn, drained
1 bell pepper, chopped
1 cucumber, chopped
4 green onions, chopped
1 tomato, chopped
Salt to taste
Pepper to taste

Mix all ingredients with mayonnaise.

***This salad is great served at a 4th of July party, summer picnics, or other summer activities.

***I love this salad especially in the summer when you can get the fresh produce from the produce stand or Farmer's Market. I now have even more reason to love it because of the new, healthier mayonnaise. I like to make my version (without bell pepper and green onions) and eat it as an alternative to green salad. I sometimes eat imitation crab meat with it and let that be my lunch menu for the day...low fat, refreshing and healthy. It tastes just as good if not better the next day after all the "juices" have marinated.

***This recipe can be a bit time consuming (at least for me) due to chopping all the ingredients.

This recipe is one my mom has used for years. (not sure where it came from)

Pecan Pie Muffins

2009-02-15T20:03:00.000-08:00

1 C chopped pecans
1 C packed brown sugar
1/2 C all-purpose flour
2 eggs
1/2 C butter or margarine, melted

Combine first three ingredients in a large bowl, make a well in the center of the mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.

Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling 2/3’s full. Bake at 350 for 20-25 minutes or until done. remove from pans immediately. Yields: 9 large muffins.

***I made this for our Sunday School and they were well enjoyed. I had several ask for the recipe. My mom also makes these for brunch events and her Sunday School class.

***I made them using a mini muffin pan of 24. It only took about 12-15 minutes for them to cook instead of the 20-25 minutes. These are super easy to make.

***I've seen this recipe on several recipe blogs, but this one came from Southern Living via my mom.

New, Healthier Mayonnaise

2009-02-13T14:50:00.001-08:00

I am not one that has liked to cook or use Light Mayonnaise. For some reason, it just doesn't have a good flavor and doesn't mix well for recipes. So I am so excited that Hellmann's came out with the following new healthier mayonnaise. They literally contain half the fat than regular mayo without sacrificing flavor. And, so far, they mix well in recipes. The Canola version is great even for those who need a heart healthy diet.

Hellmann's® Mayonnaise Dressing With Extra Virgin Olive Oil is creamy and delicious with the added great taste of Bertolli® Extra Virgin Olive Oil. It's lower in fat than regular mayonnaise and a great complement to a healthy diet. Kosher: Parve

Hellmann's® Canola Cholesterol Free Mayonnaise. All the great of taste of Hellmann's® .With no saturated fat or trans fat (1) - and 1/2 the fat of mayonnaise - Hellmann's® Canola Cholesterol Free Mayonnaise is a great complement to a heart healthy diet.

(2) Plus it is made with the goodness of Canola Oil, so it is naturally rich in Omega 3 ALA.

(3) Go on, enjoy the great taste of Hellmann's!

(1) Contains 4.5g of fat and 0g of SAFA per serving.

(2) Hellmann's® Canola Cholesterol Free Mayonnaise includes fats that help to maintain heart health as part of a diet low in saturated fat and cholesterol, when substituted for other foods high in saturated fat and when caloric intake is not increased.

(3) Contains 350mg of ALA per serving, which is 25% of the Daily Value of ALA (1300mg).

Cheesy Chicken Cordon Bleu Rice Casserole

2009-02-12T14:26:00.000-08:00

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
14 oz can chicken broth
3 cups cooked rice of choice (I used white long grain)
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese

Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese. 6-8 servings

****I really liked this recipe. Of course I left out the onions and bell pepper. And cubed my own ham. This can be used with leftover chicken or like I did, just take a chicken breast, boil it and then shred. Easy, makes alot and can be used as a one dish meal.

****I got this recipe from Picky Palate