Tuesday, November 17, 2009

Southern Cornbread Dressing

Since Thanksgiving is just next week, I thought I would share with you one of my favorite Thanksgiving recipes. My best friend sent me this recipe last year and it will now be a Thanksgiving tradition at our home.

Southern Cornbread Dressing

2½ cups finely chopped celery
2½ cups finely chopped onion
¼ cup butter
4 cups crumbled cornbread
2 cups finely crumbled biscuits, bread or sub rolls
3½ cups chicken broth
1 (10 oz) can cream of chicken soup
4 eggs, beaten
Salt & Pepper to taste
1¼ teaspoon sage
1¼ teaspoon poultry seasoning

Preheat oven to 350°. Grease 13x9 inch casserole dish.

Saute celery & onion in butter until tender. Combine with crumbled bread, crumbles cornbread, chicken broth, cream of chicken soup, eggs, sage, poultry seasoning, salt & pepper; mix well. Place in prepared casserole dish. Bake until golden brown.


(picture from myrecipes.com)

Thursday, October 29, 2009

Triple-Layer Peanut Butter Brownies

I received this recipe in my e-mail a few days ago. I just had to make it for Scott. He LOVES peanut butter and sure enough he loved them. I had to take Carolyn (lady I work with) one also because she loves her chocolate. She said I needed to make a big batch for everyone. So, here is the recipe and I hope you and your family enjoys it as much as Scott and Carolyn did.

Triple-Layer Peanut Butter Brownies

1 pkg. (19-21oz) brownie mix (13x9- inch pan size)
1 cup cold milk
1 pkg. (3.4oz) Vanilla Instant Pudding
1 cup creamy peanut butter
½ powdered sugar
1 ½ cups cool whip whipped topping, frozen. Do not thaw.
3 squares Baker's Semi-Sweet Chocolate

½ cup Dry Roasted Peanuts, chopped

Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.
Refrigerate until brownies are completely cooled.

Spread pudding mixture over brownies.

Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.


(recipe and picture from kraftfoods.com)

Tuesday, October 6, 2009

Sweet and Sour Meatballs

I never have cared for meatballs until I tried this recipe. I now make it for super bowl parties and any time I need to take and
hor d'oeuvre anywhere.

Sweet and Sour Meatballs

1 lb cooked and frozen meatballs, thawed
2 (8oz) cans pineapple chunks, drained, juice reserved
½ cup Dijon mustard
1 diced white onion
&farc12; cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows

Preheat oven to 350 degrees F.

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Sweet and Sour Sauce

4 cups ketchup

4 cups ketchup

¼ cup water

2 tablespoons Worcestershire sauce

1 cup sugar

¼ cup white vinegar

Black pepper (about 2 tablespoons)

2 tablespoons pineapple juice

In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.


(recipe from www.foodnetwork.com)

Sunday, July 12, 2009

Garlic Shrimp Pasta with a White Wine Sauce

I got a little recipe book in the mail awhile back from "Eat Better America" this photo was on the front cover and I immediately thought, "mmmmmm, that looks so good." So, I finally got around to trying it a few weeks ago. IT WAS SO YUMMY! It was so easy to make, so fast and with only 300 calories a serving who can complain? I hope your family enjoys it as much as we did. :-)

Healthified Garlic Shrimp Pasta with a White Wine Sauce

8oz uncooked multigrain angel hair pasta or spaghetti
4 cups fresh baby spinach leaves
1 ½ cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped
1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
¼ cup reduced-sodium chicken broth
¼ teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. MEANWHILE, while pasta is cooking in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add onion , cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stire 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in sauce pan; toss to mix.


(recipe and photo from www.eatbetteramerica.com)

Wednesday, June 24, 2009

Salsa Chicken

I don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.

Salsa Chicken

6 Boneless Skinless Chicken Breast
1 (15oz) can black beans
1 ½ cups corn
1 ½ cups salsa
1 cup grated Cheddar Cheese
Hot Cooked Rice

1.) Combine ingredients in the slow cooker, except rice and cheese.
2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours
3.) Serve over rice and top with cheese.


Monday, June 22, 2009

Toffee Brownie Bars

I have made these a couple times now and everyone seems to love them.

Toffee Brownie Bars

¾ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg yolk
¾ teaspoon vanilla extract
1 ½ cups all-purpose flour

1 (21 oz) package Duncan Hines family-Style Chewy Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil

1 package (12 oz) milk chocolate chips, melted
¾ cup finely chopped pecans

1.) Preheat oven to 350°F. Grease 15½X10½X1-inch baking pan.

2.) For crust, combine butter, brown sugar, egg yolk and vanilla extract in large bowl. Stir in flour. Spread in pan. Bake 15 minutes or until golden.

3.) For filling, prepare brownie mix following package directions. Spread over hot crust. Bake 15 minutes or until surface appears set. Cool 30 minutes.

4.) For topping, spread melted chocolate on top of brownie layer, sprinkle with pecans. Cool completely.

Makes 48 bars.

Bars may be made ahead and frozen in an airtight container for several weeks.


Saturday, May 9, 2009

Stuffed Strawberries

Scott and I went to the Strawberry Patch last night and picked 5 qt. of Strawberries. We had a good time picking strawberries together. We went to a cookout and this is one of the strawberry dishes we took. Everyone loved them. You know they are a hit when people ask to take them home. :-)

Stuffed Strawberries
  • 20 whole large strawberries, hulled
  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners' powdered sugar
  • 1/4 teaspoon vanilla or almond extract
  • 2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.


(recipe and picture from foodnetwork.com)

Sunday, May 3, 2009

Chicken Enchiladas

We love this recipe.

Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8oz) Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6 in) flour tortillas
3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up
1/4 cup milk

1.) Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.

3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

4.) Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Makes 4 to 6 Servings


Tuesday, April 28, 2009

Brown Sugar Squares

Brown Sugar Squares

1 egg
1 cup light brown sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped nuts

Preheat oven to 350°. Grease an 8-inch square pan.

Stir together egg, sugar, and vanilla in a bowl. Sift together the flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18-20 minutes. Cookies should be soft in center, will harden a little as they cool. Cut into squares.


(picture from beckyhiggins.com)

Saturday, April 25, 2009

Honey-Mustard Glazed Chicken

I stumbled upon this recipe and thought I would give it a try. The best thing is you have most of the ingredients on hand. Another great thing is that it's easy to switch things around. You can have turkey instead of chicken, you can make a bunch of drumsticks, a couple breasts or a whole roaster. If you don't like how sweet the glaze is, add a little more Dijon mustard. I hope your family likes it as much as we did.

Honey-Mustard Glazed Chicken

2 pounds of your favorite cut of chicken, boned or boneless*
1 tablespoon cooking oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 recipe Honey Mustard Glaze

Honey Mustard Glaze-- In a bowl stir together:
¼ cup honey
1 tablespoon Dijon-Style mustard
1 tablespoon Worcestershire sauce
1 tablespoon butter, melted.

1. Place chicken, bone side down, in shallow roasting pan. Brush with oil; sprinkle with salt and pepper.

2. Roast chicken, uncovered, in a 325° oven for 1 ¼ to 1 ½ hours or until juices run clear and chicken is no longer pink (170°), brushing with Honey-Mustard Glaze several times during the last 15 minutes of roasting. heat any remaining glaze. Serve warm glaze with chicken.

*Boneless chicken never takes as long to cook, so be sure to adjust your cook time.


Thursday, April 16, 2009

Southwest-Style Chicken Burgers

I tried this recipe tonight and it will easily become a family favorite. Scott and I both loved this recipe and the best thing is it's a healthy burger. These burgers are full of flavor and you can adjust the heat to your likings. I hope your family enjoys it as much as we did.

This recipe says to use the broiler but I just plugged in my George Foreman Grill.

Southwest-Style Chicken Burgers

1 slightly beaten egg
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound uncooked ground chicken
2 oz Pepper Jack cheese, sliced
4 hamburger buns, toasted
4 lettuce leaves
1/ 4 cup bottled salsa

1. In a medium bowl combine egg, tortilla chips, green pepper, chili powder, salt, and black pepper. Add chicken; mix well. (mixture will be wet). Shape chicken mixture into four 3/4 inch-thick round patties.

2. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat 14-18 minutes or until no longer pink, turning once halfway through broiling time. Top burger with cheese. Broil for 1 minute more or until cheese melts.

3. Serve burgers on toasted rolls; top with lettuce and salsa (and avocado if you like).


Saturday, April 11, 2009

Taco Soup

I know reading through the ingredients it seems like a VERY odd combination but give this one a try; you will be glad you did. This is a family favorite, this recipe makes so much so it's great for gatherings.

Taco Soup

Split chicken breast, cooked, off the bone

Half of chicken broth, from cooking the chicken

2 cans of diced tomatoes

2 small cans of Rotel tomatoes

2 or 3 cans of white pinto beans

1 taco seasoning packs

1 packs of Ranch Dressing Mix

2 cans of sweet corn drained

1 Onion, dices

1 tsp garlic powder

1 cup diced celery

Sour Cream, for garnish

Shredded Cheese, for garnish

Tortilla Chips, for serving

Once your chicken is off the bone place in a stock pot or slow cooker along with remaining ingredients. Simmer until desired temperature is reached.

Top with sour cream and cheese

Serve with tortilla chips.


(picture from recipetips.com)

Saturday, March 21, 2009

Ice Cream Cake

I have been making this for several years now for many different occasions. Everyone always wants to know how it's made. I then see my friends putting their own twist on it. It's so simple and quick and everyone will love it. Friends, have used crushed candy bars instead of peanuts, different favors of magic shell and I have even seen them layer it. It's the prefect the dessert that has a little salt and sweet together. :-)

Ice Cream Cake

11 ice cream sandwiches
1 (16 oz) cool whip, thawed
Salted peanuts
Chocolate Magic Shell

In a glass (freezer safe) 9x13 pan line the ice cream sandwiches side by side to cover the bottom of pan. You will have to cut the last one to make it fit.

Then cover the ice cream sandwiches with cool whip.

Sprinkle with salted peanuts and drizzle with Magic Shell.

Cover and freeze for at least 2-4 hours before serving.


Thursday, March 12, 2009

Best-Ever Chocolate Fudge Layer Cake

This is a new favorite. I get the "Food and Family" magazine in the mail and found this recipe inside awhile back. I have made this cake for 3 different occasions and it always goes so fast.

Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.


(recipe and picture from kraftfoods.com)

Friday, March 6, 2009

Taco Bake

This is a family favorite; it's my Mama's recipe. We always had people over at the house for different reasons and this is one of the things she would always make. Everyone always loves it.

Taco Bake

3 lbs Ground beef browned

1 onion, chopped

2 cans of sweet corn, drained

2 packs of taco seasoning

1 jar of Salsa

2 cups of Mexican Cheese

1 ½ sticks of butter, melted

1 cup of milk

1 cup of flour

Brown meat with onion, drain well.

Layer beef in bottom on 9x13 casserole dish.

Mix together corn, salsa and taco seasoning and layer on top of beef.

Layer cheese on top of corn mixture.

Mix butter, milk and flour. Pour over corn mixture and cheese.

Bake at 350° for 45 minutes or until golden brown.

Best served with sour cream.


(picture from BettyCrocker.com)

Monday, March 2, 2009

Sausage-Rice Casserole

I had to give this recipe a try because it had sausage and mushrooms; two of Scott's favorite things. He loved it. I often like to try new recipes. I can always tell how much he likes it. He will either tell me everyone who needs a copy of the recipe or he will talk about "the next time we have it." I hope your family enjoys it a much as we did. (sorry, no picture at this time).

Sausage-Rice Casserole

1 (6oz) box Uncle Ben's long-grain and wild rice
1 pound ground sausage
2 small onions, chopped
1 (4oz) can mushroom pieces
1 (10 3/4 oz) can condensed cream of mushroom soup
4 tablespoons (1/2 stick) butter

Preheat oven to 350°. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.


Sunday, March 1, 2009

Cinnamon Nut Crescents

This is a new favorite recipe. I have made them several times now and they go fast. They are so easy to make and it's so fast. Bake some up for breakfast or brunch and I'm sure everyone will love them. :-)

Cinnamon Nut Crescents

Prep Time 20 minutes

Bake Time 15-20 minutes
Makes 8

1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1 package (8oz) refrigerated crescent dinner rolls
1/2 cup confectioners' sugar
2-3 teaspoons water or milk

1. Preheat oven to 350°. Cover a large baking sheet with parchment paper or aluminum foil. Combine brown sugar, walnuts, butter and cinnamon in a small bowl.

2. Unroll dough onto work surface and divide into crescents. Divide brown sugar mixture onto wide ends of crescents; spreading to within 1 inch of the point. Starting with wide end of each crescent, roll up loosely and shape into crescent. Place 1 inch apart on prepared baking sheet.

3. Bake rolls until golden brown, 15-20 minutes. Cool for 10 minutes on wire rack. Combine confectioners' sugar and water and drizzle over warm rolls.