Serving Recipes at Home

Quick and Easy Garlic-Parmesan Rolls

2011-10-24T17:55:00.000-04:00

This recipe comes from Our Best Bites--one of the best recipe sites around. I love their pictures and step-by-step instructions. Be sure to visit them!

Quick & Easy Garlic-Parmesan RollsRecipe by Our Best Bites

1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don’t count on people being able to stop after 1 roll…

Enjoy!!

Banana-Nut Cake

2011-10-24T17:51:00.000-04:00

Banana-Nut Cake

2 1/3 C flour
1 2/3 C sugar
1 1/4 C mashed bananas (about 3 medium)
2/3 C shortening
2/3 C finely chopped nuts (walnuts or pecans)
2/3 C buttermilk
1 1/4 t baking powder
1 1/4 t baking soda
3/4 t salt
3 eggs
Peanut Butter Frosting (see below)

Heat oven to 350*. Grease and flour 13x9 pan. Beat all ingredients, except frosting, on low speed for 30 seconds, scraping bowl constantly. Pour into pan.

Bake 45-50 minutes or until toothpick in center comes out clean. Cool 10 minutes; remove from pan. Cool completely and then frost.

Peanut Butter Frosting

3C powdered sugar
1/3 C peanut butter
1 1/2 t vanilla
1/4 to 1/3 C milk

Mix powdered sugar and peanut butter. Stir in vanilla and milk. Beat until smooth and spreading consistency. Frost cake.

Enjoy!

Quick and Easy Chili

2011-10-24T17:22:00.000-04:00

Quick and Easy Chili

2 lb. ground beef
1 can (29 oz.) tomato sauce
1 C chopped onions
1 C chopped peppers (or less if you don't like them)
1/2 t ground black pepper
2 cloves garlic, minced
1 1/2 T chili powder
1 t cumin
1 can (40.5 oz.) light or dark red kidney beans

Brown ground beef in heavy saucepan, drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally.

Serves 6-8. Goes great with corn bread! Enjoy!

Unstuffed Pepper Casserole

2011-10-24T17:15:00.001-04:00

Unstuffed Pepper Casserole

Preheat oven to 375*

1 lb ground beef

1/3 C chopped onion

1 1/2 C diced peppers

2 cloves garlic

Place all the above ingredients in a large skillet and saute until beef is cooked through. Add salt and pepper to taste; stir. Drain and add back to heat.

1 can (15 oz.) diced tomatoes

1 1/2 C cooked rice

1t Worcestershire sauce

1t Italian seasonings

1 C grated Parmesan cheese

Add the above ingredients to the beef mixture and stir until cheese is melted. Pour into an ungreased 9x13" casserole dish. Top with:

15 oz. can tomato sauce

1 C grated Parmesan cheese

Bake for about 20 minutes or until cheese is melted. Enjoy!

Special thanks to Stephanie for sharing this recipe!!

Chicken in Potato Baskets

2011-03-05T02:03:00.000-05:00

Chicken in Potato Baskets

4 1/2 cups frozen shredded hash brown potatoes, thawed

6 Tablespoons butter, melted

1 1/2 teaspoons salt

1/4 teaspoon pepper

Filling:

1/2 cup chopped onion

1/4 cup butter

1/4 cup all-purpose flour

2 teaspoons chicken bouillon granules

1 teaspoon Worcestershire sauce

1/2 teaspoon dried basil

2 cups milk

3 cups cooked chicken, cubed

1 cup frozen peas, thawed

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-ounce custard cups; set aside.

In a saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts.

Bake, uncovered, at 375* for 30-35 minutes or until crust is golden brown. Makes 6 servings.

(You can also press potato mixture into a 9x13" baking dish and then add the filling. Cooking time is the same.)

Enjoy!

Extra-Easy Lasagna

2011-03-05T01:19:00.000-05:00

Extra-Easy Lasagna

3/4 lb. ground beef (or pork)
3 cups spaghetti sauce
6 *dry* lasagna noodles
1 container (15 oz.) ricotta cheese
1/4 cup grated Parmesan cheese
1 Tablespoon parsley flakes
1 1/2 teaspoons oregano leaves
2 cups shredded mozzarella
1/4 cup water

In skillet, cook beef until browned; stir to separate meat. Drain off fat. Add sauce and heat through; stirring often.

Mix ricotta cheese, Parmesan cheese, parsley and oregano leaves.

In 9x13" baking dish, spread 1 1/2 cups sauce mixture. Top with 3 noodles, half the ricotta cheese mixture and half the mozzarella; repeat. Top with remaining sauce mixture. Slowly pour water around *inside edge* of dish; cover.

Bake at 375* for 45 minutes. Uncover; bake 10 minutes. Remove from oven and let stand 10 minutes.

Makes 8 servings. Enjoy!

Broccoli Salad

2011-03-05T01:00:00.000-05:00

Broccoli Salad

1 bunch broccoli, cut into florets

1 small onion, thinly sliced

1/2 cup pecans or almonds

5 slices bacon, cooked crisp and crumbled

1/4 cup raisins (optional)

Dressing

(combine ingredients and mix well)

1 cup mayonnaise

1/4 - 1/2 cup sugar

2 Tablespoons vinegar

Combine broccoli, onion and nuts in a large salad bowl. Pour dressing over salad and toss well. Refrigerate overnight. Before serving add bacon and raisins.

Enjoy!

New Potatoes in Sour Cream

2011-03-05T00:45:00.000-05:00

New Potatoes in Sour Cream

1 cup butter, melted
10-12 small red potatoes, scrubbed clean
2/3 cup sour cream
2 Tablespoons snipped chives
8 slices bacon, cooked crisp and crumbled
salt and pepper--to taste

Slice unpeeled potatoes (very thin) and cook in butter over low heat until tender; 15-20 minutes; stirring occasionally. Add bacon, chives, seasonings and sour cream. Heat slowly for one minute more--do not boil or sour cream will curdle. Makes 4 servings.

Enjoy!

Christmas Breakfast

2010-12-01T12:19:00.000-05:00

Christmas Breakfast

1 lb. loaf bread (trim crusts and cut into 1” squares)

¾ cup butter
4 cups milk
6 eggs, beaten
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons prepared mustard
1 ½ cups Swiss cheese, shredded
1 ½ cups sharp Cheddar cheese, shredded
½ lb. bacon, fried crisp and crumbled (I always add more b/c I love bacon!)

Melt butter, pour into 9X13” pan. Add bread squares and toss with butter; set aside. Combine eggs, milk, mustard and w. sauce; mix thoroughly. Add cheeses and bacon to egg mixture and combine thoroughly. Pour over bread squares and mix together. Cover and refrigerate overnight or at least 8 hours.

Bake, uncovered, at 350* for 30-40 minutes; it is done when the center is cooked through.

Enjoy!!
========
(This is a tradition at our house that I've made for years and years. Now that Jessica and Julianne are vegetarians I make a smaller one for them without the bacon.)

Frosted Pumpkin Puffs

2010-11-06T15:04:00.000-04:00

Frosted Pumpkin Puffs

1 pkg. yellow cake mix
2 teaspoons pumpkin pie spice
1 can (15 oz.) pure pumpkin
2 eggs
1/2 cup raisins or nuts, if desired
1 tub vanilla frosting

Spray cookie sheet with cooking spray.

Mix cake mix (dry) and 2 teaspoons pumpkin pie spice in a large bowl. Stir in pumpkin and eggs with a spoon until well blended. Sitr in raisins and/or nuts. Drop dough by heaping Tablespoons about 2" apart onto sheet.

Bake 12-15 minutes or until set and very light brown. Immediately remove from cookie sheet and let cool completely. Frost; sprinkle with pumpkin pie spice. Makes about 4 dozen.

Enjoy!

Pumpkin Bread

2010-11-04T17:13:00.000-04:00

Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (15 oz.) pumpkin (not pumpkin pie mix)
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup coarsely chopped nuts (walnuts, pecans, etc.)
2/3 cup raisins

Heat oven to 350*. Grease bottoms only of 2 large (or 3 small) loaf pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in raisins and nuts. Pour into pans.

Bake until wooden stick inserted in center comes out clean, about 1 hour and 10 minutes; cool slightly. Loosen sides of loaves from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

(Variation for Zucchini bread: substitute 3 cups shredded zucchini {about 2} for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease the baking time to 60 to 70 minutes.)

Enjoy!

Brown Sugar-Baked Chicken

2010-10-19T22:47:00.000-04:00

Brown Sugar-Baked Chicken

3 Tablespoons light-brown sugar
2 teaspoons chili powder
2 teaspoons freshly grated orange zest
salt
8 chicken drumsticks

Heat over to 450*

Mix sugar, chili powder, orange zest and salt (to taste) in a large plastic food bag. Add drumsticks and shake until the chicken is all coated. Arrange chicken on a foil-lined baking sheet.

Bake chicken for 25 to 30 minutes or until the chicken's juices run clean when pierced with a fork. Drizzle any juice in baking sheet over the chicken.

I served this with mashed potatoes, a veggie and cranberry sauce. Enjoy!

Tapioca Pudding

2010-08-26T13:16:00.000-04:00

Tapioca Pudding

1/2 cup small pearl tapioca
1 quart milk
1/4 teaspoon salt
3 eggs, beaten
3/4 cup sugar
3/4 teaspoon vanilla extract

(I put together this recipe from various sources because the package of tapioca pearls I bought didn't really explain much!)

Soak tapioca in water (enough to cover) overnight. Drain off water.

Combine tapioca, milk and salt in a medium-size pan on medium high heat. Stir until boiling. Simmer about 5 minutes, on low heat, while gradually adding the sugar.

In a separate bowl, beat the eggs. Mix in some of the hot tapioca very slowly to equalize the temperature of both. Slowly incorporate egg mixture into tapioca mixture. Over medium heat slowly bring mixture just barely to a boil, stirring constantly, about 15 minutes. Reduce the heat and let mixture fall to a simmer; stirring constantly until tapioca is fully cooked, about another 20 minutes (could be longer or shorter).

The tapioca will tell you when it is ready so watch carefully! The pearls will swell up and become translucent and the pudding will thicken considerably. Keep stirring because you don't want it to scorch.

Remove from heat and let cool about 15 minutes. Add vanilla extract and stir. Can be served warm or cold. Makes 2 quarts.

Enjoy!

Whipped Cream

2010-07-26T17:05:00.000-04:00

One of the easiest things to make that looks "fancy" is homemade whipped cream. This tastes so much better than the frozen kind (mostly chemicals). Be sure to chill your bowl and beaters ahead of time. Don't skip this step!

For 1 cup whipped cream: beat 1/2 cup chilled whipping cream and 1 tablespoons granulated sugar in a chilled bowl until stiff. When you pull your beaters up and the cream has a little stiff peak, then it is done. Don't beat it too much or you'll have butter and will have to start over!!

For 1 1/2 cups whipped cream: use 3/4 cup chilled whipped cream and 2 tablespoons sugar
For 2 1/3 cups whipped cream: use 1 cup chilled whipped cream and 3 tablespoons sugar

Enjoy!

Blueberry Mystery Cake

2010-07-08T16:37:00.004-04:00

Blueberry Mystery Cake

2 cups fresh blueberries

juice of 1/2 lemon

3/4 cup sugar

3T butter

1/2 cup milk

1 cup flour

1t baking powder

1/4 t salt

1/2 cup sugar

1T corn starch

1/2 t salt

1 cup boiling water

Place blueberries evenly in the bottom of well-greased 8x8" baking dish. Sprinkle with lemon juice.

Cream sugar and butter together, add milk alternately with the flour, baking powder and salt, which have been sifted together. Mix well and smooth the batter carefully and evenly over the blueberries.

Combine sugar, corn starch and salt. Blend thoroughly so corn starch doesn't lump. Sprinkle evenly over batter. Pour boiling water over all but do not stir.

Bake at 400* for 45-50 minutes. If top begins to brown too much, lower heat for last 15 minutes. Makes 6-8 servings.

Enjoy!

Tater Tot Casserole

2010-04-11T17:19:00.003-04:00

Tater Tot Casserole

1 pound ground beef

chopped onion (to taste)

1 can cream of celery soup

1/2 soup can of milk

2-pound bag of tater tots

3/4 cup shredded cheddar cheese

(I know this isn't healthy but it is sooo good!)

Brown ground beef and onion. Add soup and milk. Stir until well combined. Layer tater tots and meat mixture alternately. Bake at 350* for 30-40 minutes. Stir and add cheese. Bake 15-20 minutes more. Cool slightly.

Enjoy!

Corn Souffle

2010-04-11T17:02:00.004-04:00

Corn Souffle

2 tablespoons butter
1 package (8 oz.) cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) creamed corn
1 package (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese

Microwave butter in medium bowl on high, 30 seconds or until melted. Add cream cheese; continue microwaving 15 seconds or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well. Pour into greased 9x13" baking dish; sprinkle with the cheddar cheese.

Bake 40 minutes at 350* until golden brown. Cool slightly.

Makes 16 servings.

Sweet Macaroni Salad

2010-04-11T16:48:00.004-04:00

Sweet Macaroni Salad

1 package (16 oz.) macaroni (elbow, rotini, etc.)
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 oz.) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.

In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.

Makes 14 servings.

Sour Cream-Banana Bars

2010-04-11T16:22:00.003-04:00

Sour Cream-Banana Bars

1 1/2 cups sugar
1 cup sour cream

1/2 cup butter, softened

2 eggs

1 1/2 cups mashed bananas (about 3-4 large)

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup chopped nuts

Heat oven to 375*. Grease and flour jelly roll pan, 15.5 x 10.5 x 1". Mix sugar, sour cream, butter and eggs in larage bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas and vanilla on low for 30 seconds. Beat in flour, baking soda, and salt on medium speed. scraping bowl occasionally, 1 minute. Stir in nuts. Spread batter in pan.

Bake until light golden brown, 20-25 minutes; cool. Frost with Browned-Butter Frosting (below) if desired. Cut into 2 x 1.5" bars.

Frosting: heat 1/4 cup butter over medium heat until delicate brown; remove from heat. Mix in 2 cups powered sugar. Beat in 1 teaspoon vanilla and 3 tablespoons milk until smooth and of spreading consistency.

Makes 48 bars. Enjoy!

Beef and Potato Casserole

2010-02-17T16:56:00.003-05:00

Beef and Potato Casserole

1 1/2 lbs. lean ground beef
1 cup soft bread crumbs
1 beaten egg
1/2 cup chopped onions
1/2 t salt
1/8 t pepper
3 cups hot mashed potatoes
1 cup shredded Cheddar cheese, divided

Preheat oven to 350*. Combine above ingredients except mashed potatoes and cheese. Pat meat into an 8" square baking dish. Bake for 30 minutes. Remove from oven and drain fat. Combine hot mashed potatoes and 3/4 cup cheese and spread over meat; top with remaining 1/4 cup cheese. Bake for an additional 20 minutes.

Enjoy!

2010-01-08T11:20:00.003-05:00

Vegetable Beef Soup

1 1/2 pounds beef sirloin, cut into 1/2" pieces

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 medium finely chopped onion

3 medium finely chopped carrots

1 can (15 oz.) tomato sauce

3 cups beef broth

2 cups chicken broth

4 ounces green beans, ends snipped, cut into 1" pieces

2 cups frozen petite peas, thawed

2 cups frozen corn, thawed

2 cups uncooked alphabet noodles or other small pasta shapes

Sprinkle beef with salt and pepper. heat oil in a large nonstick skillet over high heat. Add beef, a few pieces at a time, and cook 2 minutes per side. Transfer to slow cooker.

Add onion and carrots to skillet and saute 3 minutes.

Transfer contents of skillet to slow cooker insert and add tomato sauce, beef and chicken broths and green beans. Cover and cook on low for 5 to 6 hours. Remove the cover and add the peas, corn, and noodles. Cover and cook for an additional 45 minutes before serving. Makes 8 servings.

Enjoy!

Peach-Glazed Pork Chops

2009-11-14T21:58:00.002-05:00

Peach-Glazed Pork Chops
1 can (8.5 oz.) peach slices (with thick syrup), undrained
hot water
1 pkg. (6 oz.) Stove Top stuffing for pork (or chicken)
6 pork chops, 1/2" thick
1/3 cup peach or apricot preserves
1T dijon mustard (or regular)

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cup. Mix syrup mixture, contents of the vegetable/seasoning packet and butter in a large bowl until butter is melted. Stir in stuffing crumbs and peaches. Let stand 5 minutes.

Spoon stuffing into 13x9" baking dish. Arrange chops over stuffing. Mix preserves and mustard. Spoon over chops.

Bake at 375* for 40 minutes or until chops are cooked through.

Enjoy!

Mom's Potato Salad

2009-10-23T21:57:00.002-04:00

Mom's Potato Salad

1/2 cup mayonaise
1T prepared mustard
1/2 t celery seed
1/2 t salt
1/8 t pepper
4 cups cubed potatoes, cooked (I use red as their skins make the salad more colorful)
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup sweet dill pickle relish

Mix mayo, mustard and seasonings in a large bowl. Add remaining ingredients; mix lightly. Cover and refrigerate several hours until chilled.

Enjoy!

Sweet Potato Casserole

2009-10-23T21:43:00.003-04:00

Sweet Potato Casserole

3 cups mashed sweet potatoes

1 cup sugar

2 eggs, beaten

1/2 cup milk

1/4 cup melted butter

1 T vanilla

Topping:

1/2 cup brown sugar

1/4 cup flour

1 cup coconut

1 cup pecans, coarsely chopped

4 T melted butter

In a large bowl, mix together sweet potatoes, sugar, eggs, milk, melted butter and vanilla. Pour into 9x13" baking dish. In small bowl, mix together flour and brown sugar. Sprinkle over sweet potato mixture. Top with coconuts and pecans. Pour butter over mixture. Bake at 350* for 30 minutes. Allow to cool for about 10 minutes before eating.

Enjoy!

Cranberry Bog Bars

2009-10-23T21:37:00.003-04:00

Cranberry Bog Bars

1 ¼ cups butter, softened, divided
1 ½ cups packed brown sugar, divided
3 ½ cups old-fashioned oats, divided
1 cup all-purpose flour
1 can (16 oz.) whole-berry cranberry sauce
½ cup finely chopped pecans

In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar; stir in 2 ½ cups oats and the flour. Press into a greased 13x9” baking pan. Spread with cranberry sauce.

In a microwave-safe bowl, melt remaining butter; stir in pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375* for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Makes 3 dozen.

Enjoy!

Rice Pudding

2009-10-01T11:07:00.002-04:00

Rice Pudding

1 cup long-grain white rice, cooked
2 cups water
1/4 teaspoon salt
2 cups milk (not skim)
2 cups half and half
2/3 cup brown sugar
1 cup raisins (optional)
1/2 teaspoon cinnamon
1 1/2 teaspoon vanilla
a grating of nutmeg

After water is absorbed in the cooked rice, add the milk, half and half, and sugar. Mix well. Place rice mixture in the top of a double boiler. Cover, turn heat to low and allow the mixture to simmer until most of the milk is absorbed, about 30-45 minutes. Stir occasionally to prevent a skin from forming on the top. The pudding should still be a bit soupy. More of the milk will be absorbed as it cools. Stir in cinnamon, vanilla and nutmeg.

Let sit and cool until it's warm enough to eat....or chill before eating. Serves 6-8.

Enjoy!

Banana Muffins

2009-08-01T14:13:00.003-04:00

Banana Muffins

1 egg

2/3 cup milk

1 cup mashed bananas (about 2 or 3 medium)

1/2 cup vegetable oil

2 cups flour

1/3 packed brown sugar

3 teaspoons baking powder

1 teaspoon salt

Heat oven to 400*. Grease bottoms only of 12 muffins cups (or use cupcake papers). Beat egg; stir in milk and add mashed bananas. Add oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan.

Variations:

Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk. Increase milk to 3/4 cup; substitute white sugar for the brown.

Pumpkin muffins: Stir in 1/2 cup pumpkin and 1/2 cup raisins with the milk; increase milk to 3/4 cup. Add 2 teaspoons pumpkin pie spice with the flour. Substitute white sugar for the brown. Sprinkle tops with sugar before baking if desired.

Surprise muffins: Increase milk to 3/4 cup; substitute white sugar for the brown. Fill muffin cups about half full. Spoon 1 teaspoon strawberry jam onto batter in each cup; top with enough batter to fill cups about 3/4 full.

Enjoy!

Tomato-Black Bean Barley Soup

2009-04-18T23:25:00.002-04:00

Tomato-Black Bean Barley Soup

1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup tomato vinaigrette dressing (or sun-dried tomato dressing)
1 quart water
1 can (15 oz.) black beans, drained
1 can (14.5 oz.) diced tomatoes, undrained
1/2 cup quick-cooking barley
1 teaspoon basil
1/2 teaspoon pepper

Cook onion and garlic in dressing in a large saucepan on medium-high heat 5 minutes or until onion is tender, stirring frequently.

Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium low; simmer 15 minutes, stirring occasionally. Remove from heat and serve.

Enjoy!

Potato Soup

2009-04-18T23:14:00.003-04:00

Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1 cup (8 oz.) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 oz.) shredded Cheddar cheese

Bake potatoes at 350* for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. 10 servings.

Enjoy!

Mexicali Corn

2009-03-18T17:48:00.002-04:00

Mexicali Corn

1/2 cup chopped green pepper
1/2 cup chopped onion
16 oz. package, sweet frozen corn, thawed
1 teaspoon chili powder
1 teaspoon parsley or cilantro

Grease skillet. Saute green peppers and onions. Add corn, chili powder and parsley. Mix well. Simmer 10 minutes.

Enjoy!

24-Hour Salad

2009-03-18T17:38:00.003-04:00

24-Hour Salad

1 head iceberg lettuce
6 hard-cooked eggs, sliced
1 10 oz. package frozen peas, thawed
1 pound bacon, crisp-cooked, drained and crumbled
2 cups shredded Swiss cheese
1 cup mayonaise or salad dressing
sugar
salt and pepper

In bottom of large bowl, place 3 cups lettuce, sprinkle with sugar, salt and pepper. Layer eggs on top of lettuce. Sprinkle with salt. Next, layer peas, remaining lettuce, bacon and cheese in order. Spread mayo over top, sealing to edge. Cover and refrigerate 24 hours or overnight. Toss before serving.

12-15 servings. Enjoy!

Corn Chowder

2009-03-18T17:25:00.002-04:00

Corn Chowder

1 pound smoked beef sausage, sliced
1/2 cup chopped onion
1 rib celery, chopped
1 can kernel corn, drained
2 cans creamed corn
1 can cream of chicken soup
1 3/4 cups milk
shredded Cheddar cheese
salt and pepper to taste

In a large skillet or pot, cook sausage, onion, celery and kernel corn until veggies are soft and sausage is cooked through. Add all other ingredients except cheese and heat through. Stir in Cheddar cheese before serving for added flavor and thickness.

Makes 6 servings. Enjoy!

Split Pea and Ham Soup

2009-03-18T17:12:00.002-04:00

Split Pea and Ham Soup

1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt and pepper to taste

In a medium pot, saute onions in oil. Remove from heat and add split peas, ham bone (or chopped ham). Add enough water to cover ingredients, and season with salt and pepper.

Cover and cook until there are no peas left, just a green liquid; about 2 hours. You may need to add more water as the soup continues to cook.

Once the soup is a green liquid, move from heat and let stand so it will thicken.

Variations: add celery, carrots and/or potatoes. Makes 4 servings.

Enjoy!

Quick and Easy Tiramisu

2009-02-14T17:04:00.004-05:00

Tiramisu

2 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding
1 cup whipping cream
3 tablespoons confectiners' (10x) sugar
18 ladyfingers, split
2 1/2 teaspoons instant coffee granules
1/2 cup boiling water
1 tablespoon baking cocoa

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.

Arrange half of the ladyfingers cut side up in an 11x7" dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers.

Spread with half of the pudding mixture. Repeat layers. Sprinkle with the cocoa. Refrigerate dessert until serving. 6 servings.

After-Work Chicken Orzo Soup

2009-01-31T14:36:00.004-05:00

After-Work Chicken Orzo Soup

4 cans (14.5 oz.) chicken broth
2 cups shredded chicken, cooked
1 tablespoon parsely flakes
1 tablespoon dried thyme leaves
1/4 teaspoon pepper
2 medium ribs celery, chopped (about 1 cup)
2 medium carrots, sliced
2 cloves garlic, finely chopped
1 cup uncooked orzo (or wide egg noodles)

Heat all ingredients except noodles to boiling in a 3-quart saucepan. Stir in orzo. Heat to boiling, reducing heat to low. Simmer uncovered 10-15 minutes, stirring occasionally, until orzo and veggies are tender.

This is an easy soup to make when you don't have a lot of time. Enjoy!

Chicken-Black Bean Salad

2009-01-31T14:29:00.003-05:00

Chicken-Black Bean Salad

Whisk together in a large bowl:

3 tablespoons olive oil

1 tablespoon lemon juice

3 garlic cloves, minced

2 jalapeno peppers, chopped

2 tablespoons fresh oregano, chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Add the following, tossing to coat:

3 cups chopped cooked chicken

15 oz. can black beans, drained and rinsed

1 cup frozen corn, thawed (super sweet works best)

1 large tomato, diced

3 tablespoons chopped cilantro

Chill and serve with lettuce and tortilla chips.

Enjoy!

Spanish Rice

2009-01-31T14:21:00.002-05:00

Spanish Rice

2 tablespoons vegetable oil

1 cup white rice (regular, not instant)

1 1/2 cups water

1/2 cup enchilada sauce

1 teaspoon salt

Add oil to skillet along with 1 cups of rice. Stir until rice starts to swell but not burn. Quickly add water, sauce and salt. Stir until it boils. Cover, cook on low for 15 minutes.

Enjoy

Oven-Roasted Potatoes

2009-01-30T21:05:00.002-05:00

Oven-Roasted Potatoes

6 medium red potatoes, scrubbed and cut into 1 1/2" chunks
1/4 cup butter, melted
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 garlic clove, minced

Place potatoes into a 13x9" baking dish. In small bowl, combine all remaining ingredients. Pour butter mixture over potatoes. Toss to coat evenly. Bake at 375* for 55-60 minutes or until crisp, lightly browned and tender, stirring twice during baking.

Enjoy!

Potato Chips

2009-01-30T20:59:00.004-05:00

Potato Chips

5 potatoes, thinly sliced
vegetable oil
salt

Brush vegetable oil onto cookie sheet in a thin layer. Place potato slices on sheet. Sprinkle with salt.

Bake 10-15 minutes until golden brown. Turn over, sprinkle with salt and bake an additional 5 minutes. Absorb oil on paper towels until cool.

Enjoy!

Beef and Bacon Delights

2009-01-30T20:49:00.003-05:00

Beef and Bacon Delights

2 lb. package of Little Smokies beef sausage
1 lb. sliced bacon
1 lb. light brown sugar

Cut bacon into thirds. Wrap bacon around each sausage and secure with a toothpick. In a slow cooker, make a layer of the sausage and brown sugar. Alternate layers until all the sausages are in the cooker. Cover and cook on high for about 3 hours, stirring once or twice.

Everytime I've made these they have disappeared quickly!! Enjoy!

Amber's Snack Mix

2009-01-30T20:46:00.002-05:00

Amber's Snack Mix

1 large box of Rice Chex
1 large box of Corn Chex
1 bag of pretzel sticks
1 box/bag of Goldfish or Cheese-It Crackers
1 bag of m and m's
1 bag of peanut butter pieces
2 cans of mixed nuts
2 bags of Bugle's

Mix in a very large container and enjoy!!

Muddy Buddies

2009-01-30T20:30:00.001-05:00

Muddy Buddies

9 cups Chex cereal, any kind

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1t vanilla

1 1/2 cups powdered (10x) sugar

Pour cereals into large bowl; set aside.

In 1 quart microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 1-1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.

Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large plastic bag with 10x sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.

Enjoy!