Ugly Snowman Cheeseball

We LOVE these!  I make them every year around the holidays.  Kids love to eat his arms n legs, and then start picking off his other parts.  LOL!  He is super easy to make!

• 2 boxes Philadelphia Cream Cheese (Fat Free works too!)
• 1 bundle scallions (greens chopped)
• 2 packages of CORNED BEEF (chopped)
• 1 small jar green olives, diced (save a few pimentos for decorating!)
• 1 1/2 TBSP Worcestershire sauce
• 2 good shakes of garlic powder
• 1 cup shredded sharp cheddar (OPTIONAL)

for decorating: 2 black olive slices, 2 pretzel sticks, 1 baby carrot, and a few pimentos.

Using your hands, mix all ingredients in a large bowl.  If your mix is too soft, refrigerate for abt 20 minutes to firm it back up.   Form 3 different sized balls with your mix, place on platter in snowman format and decorate with your olives and pimentos.  Wrap in plastic wrap and refrigerate overnight.  Give him his arms and nose when you serve him.

Notes:

• Can be eaten immediately BUT tastes way better if you let it set up overnight.
• super cute if you serve him on a pile of baby spinach
• Great with Ritz crackers, veggies, melba toasts, and/or biscotti!

super Brownies

These are my favorite “scratch” brownies.  They are super yummy and the honey gives them something different!

For the brownie:

• 1 cup sugar

1/3 cup cocoa

1/2 cup flour (all purpose)

1/4 tsp salt

1/4 tsp baking powder

1/2 cup butter (melted, room temp)

2 eggs

1 tsp vanilla

1/2 tsp imitation butter flavoring (OPTIONAL)

For the icing:

• 3 tbsp cocoa (heaping for a “darker choc” flavor)
• 1 cup powdered sugar
• 3 tbsp butter
• 1 tbsp honey
• 1 tsp vanilla

Preheat oven to 350, and spray an 8x8 pan with nonstick spray, coat with flour.  (I love the FLOUR PAM)

In a LARGE bowl, mix the BROWNIE DRY INGREDIENTS.   Once well incorporated, slowly beat in the vanilla and eggs.  While mixing beat in the melted butter.  Spread this batter in your pan and bake for 25-30 minutes.  Just until set in the center.  DO NOT OVER BAKE!

To make the frosting- In the last few minutes or so, in a sauce pan over  medium heat:  Combine the cocoa and powdered sugar.  Mix well, then add the butter, honey, and vanilla.  Stirring constantly.  ( I stir it with a whisk).

Chicken Broccoli fettuccini alfredo

1/4 cup Zesty Italian Dressing
1 box fettuccine, uncooked (or penne)
3 cups fresh broccoli
1 to 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 1/2 cups milk
1 package Philadelphia® Cream Cheese
1/2 cup Kraft® Grated Parmesan Cheese
1 tsp. dried basil leaves
4 tsp flour

Heat dressing in large nonstick skillet.  Add the chicken and cook until cooked through and no longer pink (abt. 5 minutes)  Be sure to be stirring occasionally. 

Stir in milk and flour.  Mix well, then stir in cream cheese, Parmesan cheese and basil.

Let it come to a boil, making sure to stir so it doesn't stick. Make sure to mix it well!

While the chicken is cooking – do the pasta as directed on package, adding broccoli to the boiling water for the last couple of minutes.  I usually put it in when I feel like I should check the noodles the first time.  You know, you know they wont be ready YET but you still check em to just make sure… thats when I put in the broccoli.

Drain pasta mixture, and stir the chicken mixture into the pot with the noodles.

*Sometimes the sauce gets thick enough I don’t need to add flour.  I think it just depends on how much fluid the chicken puts out while cooking.  So you’ll just have to play it by eye on whether you need the flour or not…  If your sauce looks CRAZY thin when your chicken is no longer pink, stir in a tiny bit of flour…

 

Chocolate ButterCream Frosting

• 1/4 Cup Shortening
• 3/4 stick of butter
• 1/2 cup of cocoa (plus more if desired)
• 1/2 tsp vanilla
• 2 cups powdered sugar
• 3-4 tbsp milk
• 1/2 tsp imitation butter flavor (optional – but I Love it)

In a large bowl, mix the shortening and the butter.

until blended and smooth.

add the cocoa and vanilla and mix until well blended…

add the milk and gradually beat in the powdered sugar with the mixer, and then smooth out with a spatula, being sure to scrape the sides of the bowl.
 

This recipe makes enough to ice 12 cupcakes, with about 1/2 left over for the kids to enjoy.  Can be stored in the refrigerator with a lid, for up to a week. 

*this is ez spreadable icing!  For a more firmer icing, add more powdered sugar.

Wangy Chicken Teriyaki

This is one of my favorite “gotta lick the sauce off my fingers” recipes, and it’s SUPER easy!

• 4 tbsp brown sugar (by tbsp I mean HEAPING. lol)
• 6 tbsp soy sauce (not heaping, obviously.)
• 2tbsp oil (I have used olive and Wesson, Wesson tasted better)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts

Combine everything except the chicken in a bowl and whisk it up real good.  Make sure to get all the “clumps” out of the brown sugar.

Cut the chicken into strips and dump them in the “mix”.  Cover with plastic wrap, stick it in the fridge and let it set up for a couple of hours.

Preheat the BROILER in your over.  This is the top burner thingy in there.  Put your oven “rack” on the highest position in there to get your chicken closest to the burner unit.

Dump your refrigerated mess into a  jelly roll pan or a cookie sheet that has deep sides on it.   Broil the chicken for 3 or 4 minutes, until the meat looks WHITE and then flip it over and broil the other side.  Serve HOT. 

I keep a little of the ‘sauce” as a dip for mine but no one else in the house likes to do that.  Hey, Im sauc-ay… what can I say?   LOL…

ENJOY!

Sauerbraten

This is one of those dishes that is great hot and fresh and AMAZING as a leftover!

• 1 2-3 lb roast (chuck or round)
• 1/4 cup flour
• 3/4 cup water
• 1 tbsp olive oil
• 2 medium onions (quartered)
• 1/2 cup red wine vinegar
• 1/8 tsp ground cloves
• 1 bay leaf
• 1/8 tsp allspice
• 3 tbsp brown sugar
• 1/2 tsp black pepper

Heat the oil in a large pot.  While its warming, toss the meat in the flour until its good and covered.    Once the oil is HOT, sear the meat until brown on all sides.

Add the water and onions, lower the heat to med-high, cover , and cook for about an hour.  Remove from heat after the first hour and SLICE.

Place the the remainder of ingredients into the pot and top with the meat.  Cover, and return to the heat.  Put the pan on MED-HIGH to get it to simmer, and then lower it to low-high.  Let it “stew” in its juices for about an hour and half.  It will be done when the slices are tender when poked with a fork. 

*Keep an eye on the liquid, if it starts to cook away, lower your heat a little and add up to 1/2 cup…  You want to keep at least an inch of juice in there, so “fingertip” deep is the goal.

This meat is so good and tender and twangy!  I love mine served on a garlic toasted hoagie half with provolone! 

ENJOY!

Mashed Tater Cakes

Love love LOVE me some tater cakes!

• 2 cups left over mashed potatoes
• 1 egg
• 1/2 cup shredded cheddar
• butter or oil for frying

Combine taters, egg, and cheese in a mixing bowl.

Heat oil/butter over medium-high heat.  Drop cake batter by heaping spoonful into the pan and flatten out with spatula.  Cook 3-4 minutes until golden and then flip and brown the other side. 

Remove from pan and gobble them up! YUM!

ENJOY!

Big Boy Breakfast Bake

• 6 med potatoes, peeled and cubed
• 1 tsp garlic salt
• 4-6 green onions, chopped
• 2 tbsp butter
• 2 egg yolks
• 3/4 cup milk
• 2 tbsp parsley flakes
• 1 tbsp chives
• 1 tsp
• 1/2 cup shredded mozzarella
• 2 Smoked Sausages, sliced and quartered
• 2 tbsp grated parmesan

Boil the potatoes until tender, and then mash.  Mix in the onions, garlic, milk, butter, eggs, pepper, and nutmeg.  Beat until nice and fluffy.  Stir in the parsley, sausage, and cheeses.   Grease up a 2 qt baking dish, and spoon in the mixture.  Sprinkle with thyme and chives and bake uncovered at 400 for 30-40 minutes (until golden brown). 

Enjoy!

Italian Herbed Chicken Penne

• 1 can SWANSON brand Chicken Broth with Italian Herbs
• 1 tbsp Olive Oil
• 6-8 sundried tomatoes (roasted tomatoes work too!)
• 1 lb boneless chicken breasts (cut into strips)
• 1 tbsp flour (all purpose)
• 1 cup spinach (chopped) {1/2 small box of frozen works!}
• 4 cups whole wheat penne (cooked n drained) {I love Healthy Harvest}
• 1/4 cup shredded parmesan

Microwave broth and tomatoes for 2 minutes, let stand while doing the rest of the steps.

Heat your oil and large deep skillet, and brown the chicken strips. 

Sprinkle in the flour and mix it up to make a thick rue.  Add the tomatoes and broth and stir.  As you stir the flour will thin out and make a “sauce”.  Cook until mixture begins to boil.  Add the spinach and pasta and toss to coat.  Sprinkle with cheese, remove from heat and cover and let set for about 5 minutes.  This lets the sauce absorb into the penne and the cheese to melt.

*If you cant find Swanson Italian Herbed Broth, get the regular broth and then a bottle of the Italian Herb seasonings from McCormick’s.  Add about 2 tsp per can of broth.  :)

 

ENJOY!

Honey Orange Chicken

• 1 1/2 cups cooked rice
• 2 boneless/skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup orange juice
• 1 Tbsp honey
• 1 1/2 tsp cornstarch
• 1/2 tsp grated orange peel
• 1 cup frozen sweet peas (thawed)
• 1/3 cup cashews

While the rice is cooking, spray a skillet with nonstick spray.  Heat over medium heat until hot. Add chicken, salt and pepper and cook for 3-4 minutes.

In a small bowl mix the OJ, honey, cornstarch, and orange peel.  Add the peas and the OJ mix to the chicken in the skillet, stir slowly until it thickens.  Stir in cashews, and server over rice.

Enjoy!

EZ Strawberry Shortcakes

These are sooo easy!

• 2 1/3 cup Bisquick
• 1/2 cup milk
• 3 Tbsp sugar
• 3 Tbsp melted butter
• sliced strawberries
• whipped topping

Preheat oven to 425

In a large bowl mix together Bisquick and sugar.  Beat in milk and butter.  Drop by spoonful onto ungreased cookie sheet.  Will be 6-8 cakes.

Bake 10-12 minutes or until golden brown.

Split the cakes in half , top the bottom with a few strawberries and whipped topping. Top with the top half of the cake, more strawberries, and whipped topping.  :)

Homestyle Breakfast Sausage

This is a large large batch of sausage. I make it ahead of time and freeze the patties, great to grab in the morning and just toss in the skillet, no messy hands! 

• 10 lb ground pork
• 4 tsp salt
• 2 Tbsp pepper
• 2 Tbsp sage
• 1 tsp red pepper flakes
• 2 Tbsp pancake syrup
• 1 tbsp bread crumbs (only if needed to “firm” up the mix)

Prep: Tear a stack of saucer sized wax paper squares (for freezing)

Mix all ingredients in a large bowl.  Roll into balls and smash into patties.  Stack them alternating on wax paper.   Wax paper,patty, wax paper, patty, wax paper, patty…  and freeze.

When you’re ready to cook, just grab a few patties and pull off the wax paper.  Fry em up.  GREAT served on biscuits! 

EZ No Bake CheeseCake

• 1 9-inch graham cracker pie crust
• 1/2 cup sugar
• 1 8-oz cream cheese (softened)
• 1 8-oz sour cream
• 1 8-oz bowl whipped topping
• 1 tsp vanilla
• cherry, strawberry, or blueberry pie filling (optional)

In a large mixing bowl, combine all ingredients (except pie filling and pie crust).  Mix until smooth.  Pour into pie crust and refrigerate overnight.  Top with pie filling before serving (if desired).

For a low fat version:
use Fat Free Phili, Fat Free sour cream, and Cool Whip Free.   :)

Cranberry Brilliant Bread

• 2 Cups Cranberries (fresh or frozen, halved)
• 1 egg (beaten)
• 1/4 Cup butter
• 1 Cup Milk
• 2 Cups flour
• 1 Cup Sugar
• 1 tsp baking powder
• 1 tsp orange peel, (grated)
• 1/2 tsp salt
• 1 1/2 cups Cheddar (shredded)
• 1/2 cups walnuts (chopped)

Preheat oven to 350.  Butter a 9x5 loaf pan.

In a bowl combine: egg, butter, milk, and orange peel. In a large bowl, sift together: sugar, baking powder, flour, and salt.   Add the cranberries, cheddar, and nuts to the flour mixture and lightly mix.   Dump the milk mixture into the flour mixture and use a fork to  incorporate.   Place the moistened dough ball in your buttered loaf pan, and bake for an hour and 15 minutes (or until a toothpick comes out clean).  Let stand 10 minutes before removing from the pan, and finish cooling on a wire rack before cutting.

This is a beautiful loaf, it almost looks like its filled with red brown and yellow confetti!

ENJOY!

Death by Chocolate – Slow Cooker Style

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

If you’re anything like me, than you are down for ANYTHING chocolate! YUMMO!  lol!  This recipe is so good, it almost feels ILLEGAL!

• 1 box Devil's Food Cake mix
• 1 box instant chocolate pudding mix
• 8 oz sour cream
• 1 cup chocolate chip morsels (+1/8 cup for sprinkles)
• 3/4 cup oil
• 4 eggs
• 1/2 cup water
• 1/2 cup milk

Butter your crockpot.

In a bowl mix all ingredients, then pour into buttered crockpot.  Sprinkle the top with the remaining chips.

Cover and cook on low for 3-4 hours.

 

*please note, sometimes this cooks up like a cake, and sometimes it cooks up like a gooey mess, but no matter how it turns out it is soooo delicious!  So ugly or not, stick it in your mouth and SMILE.  You will like it, I promise.

 

Enjoy!

Boston Baked Beans

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

These beans are GREAT for Pot Lucks and family get togethers!

• 4 cups navy beans (rinsed and sorted)
• 12 cups water
• 1 tsp salt
• 1 tbsp dried mustard
• 1 cup brown sugar
• 1/3 cup molasses
• 3/4 cup ketchup
• 1/2 lb salt pork (cubed) or bacon
• 1 onion, chopped
• 1/2 bell pepper, chopped
• pinch garlic
• 1 jigger Worcestershire Sauce or Red Wine vinegar

This recipe comes in 2 parts and takes about 18 hours.  I like to start the beans the day before, while Im cleaning up that nights supper dishes.

Step ONE: Cooking the beans.

Rinse the beans and pick out the bad ones.  Place beans, water, onion, pork, and salt in the Crockpot.  Cover and cook on low for about 12-13 hours.

Step TWO:  Making them yummy!

Drain the cooked beans, keeping about 2 cups of the juice.   In a large bowl mix that juice you just saved with all the other ingredients (dried mustard, brown sugar, molasses, ketchup, bell pepper, garlic, and Worcestershire Sauce)  I use a whisk, it incorporates it all better.

Return the beans to the crockpot, and pour the ketchup mixture of them.  Cover and cook on low for 3-4 hours.

If you do like I do and start these after dinner the day before you need them…
the beans will be done around 8-9 am, by the time you add the sauce to make them yummy and that cooks up together, it will be Noonish and done in perfect time to get them to that potluck still warm!

*Im sure you can speed this recipe up by soaking the beans over night and then just cooking it all in one day, but I have never tried it that way.

Enjoy!

Baked Apples

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

• 6-8 apples, washed and cored
• 2 handfuls raisons
• 1/8 cup sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 2 Tbsp butter
• 1/2 cup water

Butter the sides and bottom of the Crockpot.

In a bowl: mix raisons, sugar, brown sugar, and cinnamon.  Stuff this mixture down in the holes of the apples.  Its ok to have some spilling out of the tops!

Melt butter in the microwave and drizzle over the tops of the apples.

Slowly pour in the water and cover.  Cook on low for 7-8 hours.

Enjoy!

Crocked Stuffed Bells

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

Stuffed Bells are one of my favorite “comfort” foods.  They just remind me of HOME.

• 4-6 bell peppers
• 1/2 pound ground beef (browned and drained)
• 1 small onion, chopped
• 1 package frozen corn (abt 10-oz)
• 1 15-oz can Dark Red Kidney Beans (rinsed and drained)
• 1 28-oz can crushed tomatoes
• 1 1/2 cup cooked rice (I like brown rice, but white works)
• 1 tsp Worcestershire Sauce
• 1/4 tsp salt
• 1/2 pepper
• 2 cups shredded cheddar +abt 1/4 cup

Combine all ingredients except the peppers.  (that + 1/4 cup cheese) you will use at the end, so don't mix that in.

Carefully cut off the tops of the peppers, and de-seed them.

Then stuff them with the mix.  Carefully place the peppers (stuffing hole UP) in the Crockpot.  

Cover and cook on low 5-6 hours.   Just before you are going to serve them, sprinkle with the remaining cheese and recover for about 5 minutes so the yummy cheese can melt.

Enjoy!

**IMPORTANT NOTE**

Every Crock Pot is different.  My current crock pot only has 3 settings: Warm, Low, High.  The Low setting on my current crock pot burns EVERYTHING that is supposed to be cooked on LOW, so I actually set mine on LOW for the first 10-15 minutes, then switch it down to WARM for the rest of the time.  

*TIP*

Since I only cook 4 bell peppers, I always have a ton of filling left over. 

I usually but 3-4 spoonfuls in the crock pot, incase someone is extra hungry, and then FREEZE the rest. 

The frozen filling comes in great on those “Fend for Yourself” nights when the  kids want something easy like pizza and I would like Grown Up food.  :)

mock lasagna

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

This recipe is for some super easy “lasagna”.

• 1 box lasagna noodles (I use Oven Ready Lasagna by Creamette)
• 1 pound ground beef (lightly browned & drained)
• 1/2 pound Italian Sausage (lightly browned & drained)
• 1 med onion (chopped)
• 1 clove garlic (minced)
• 1 12-oz package of shredded Mozzarella
• 1 12-oz cottage cheese
• 2 6-oz cans tomato paste
• 1/2 cup water
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 1/2 tbsp dried parsley
• 1 teaspoon basil
• 1 tsp oregano
• 2 tbsp grated parmesan

Lightly butter your crock pot.

In a skillet, brown the ground beef, sausage, and onion.  Drain.  While that is cooking, chop your onion, and mince your garlic and just toss it into the meat as it cooks.

In a bowl, whisk together tomato paste, water, salt, pepper, parsley, basil, oregano, and parmesan.

 

Place the meat in your Crockpot,
  top with your cottage cheese, lasagna noodles (broken into bite size pieces),
 

the shredded mozzarella,
 

and then pour the sauce mix over the whole mess.  Run a spatula around the edges down to the bottom, so the sauce can slop over the sides and get around the meat.

Cover and cook on low for 7 hours. 

**IMPORTANT NOTE**

Every Crock Pot is different.  My current crock pot only has 3 settings: Warm, Low, High.  The Low setting on my current crock pot burns EVERYTHING that is supposed to be cooked on LOW, so I actually set mine on LOW for the first 10-15 minutes, then switch it down to WARM for the rest of the time.   If you find your crock pot already causing everything to ‘stick’ after the first 10-15 minutes, lower the setting.  You can add a little water (like a cup or so) to re-moisten it all, and then let it finish cooking on that “warm” setting.

Great served with Garlic Toast and a side salad.

Ugly Garlic Cheesy Rolls

I love these, they are FANTASTIC served with meatloaf and even by themselves as a warm snack!

• 2 cups bisquick
• 2/3 cups milk
• 1/2 cup shredded cheddar
• 1/4 cup butter (melted)
• 1/2 tsp garlic

Preheat to 400 degrees.

In a large bowl mix up all the ingredients.  Drop by tablespoon onto cookie sheet.  Bake 5-8 minutes or until done.    They will not “spread” while baking but will rise a little. 

They may turn out ugly but man they are DE-LISH!

enjoy!

Cheesy Veggie Casserole

My sister and my Auntie both cook this yummy side dish, so of course I love it.  Its super yummo and even easier to make!

• 1 stick butter (+ a half stick)
• 5 cans of Veg-All mixed vegetables (I like homestyle cut), drained
• 1 LARGE jar of cheese whiz
• salt and pepper (pinches)
• Parsley flakes
• garlic powder
• 1 roll ritz crackers (crushed)

Preheat oven to 350 degrees.

In a large casserole dish, melt 1 stick of butter. 

Melt the cheese whiz in the microwave, 

Add drained vegall to the casserole dish, add the cheese whiz, salt and pepper, pinch of parsley flakes, pinch of garlic powder, and mix it up.  

Use a rolling pin to crush the Ritz crackers, and top the veggie mixture.  Melt the remaining butter in the microwave and drizzle over the ritz crackers. 

Bake for 45 minutes or until golden brown!

Enjoy!

Peppermint Holiday Bark

I could sit and eat this candy ALL DAY.  It is so good, and super easy to make.  You don’t even have to chew it, just pop in a piece and let the heat of your mouth melt it away.  So good!  Great served with hot cocoa or coffee!!!

• 4 sq white almond bark
• 1/4 tsp peppermint extract
• 10 peppermint candies (crushed)
• food coloring (if desired)

Put the candies in a baggy and beat em up with a rollin pin.  :P

Cover a cookie sheet with aluminum foil.

Melt the almond bark in the microwave (30 seconds, stir, 30 seconds, stir… until melted)  If you want, stir in some food coloring.  Mix in the crushed peppermints and extract. 

Spread the mixture onto the foil lined pan.  Let cool.  Once hardened peel off the foil and break it into pieces.

ENJOY!

Kahlua Brownies

umm. YUM!

• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cups butter
• 3 squares unsweetened bakers chocolate
• 3 eggs
• 2 cups sugar
• 1/4 cup Kahlua (+ 1 Tbsp)
• 3/4 cups walnuts (chopped)

Preheat over to 350 degrees (f)

Grease a 9x9 pan with either Crisco or Butter.   In a large bowl sift together flour, baking powder,  and salt. 

In a saucepan, melt together butter and chocolate over medium-low heat.

In a second bowl, beat together Eggs and Sugar until light and fluffy.  Slowly mix in the flour mixture, and then the chocolate mixture.   Add 1/4 cup kahlua and mix well.  Fix yourself a shot too!  :)  Add the nuts to your batter and mix well.  Dump the whole mess into your greased baking pan.  Level out with a spatula and bake at 350 for about 30 minutes or until a toothpick comes out clean.   Brush the warm brownies with the remaining kahlua, and have yourself another shot.  :)   Let cool for a bit before cutting, and you know what… who cares if they’re ugly, you’re drinking kahlua! hahah!

Seriously, these are soooo yummy.  I like to take mine out just before I would consider them actually done, it makes them stay kind of gooey/moisty in the middle.

Enjoy!

EZ Peppermint Patties

These are SOOO good.  Better then YORK Patties you can buy at the store!

• 1 lb powdered sugar
• 3 Tbs butter
• 2 or 3 tsp peppermint extract
• 1/2 tsp vanilla
• 1/4 evaporated milk
• 2 cups chocolate chips  (Nestles seems to work better then Hershey for some reason)
• 2 Tbs Crisco

In a bowl combine powdered sugar, butter, peppermint, and vanilla.  Add the milk and mix well.  Mixture will seem kind of thick.  Thats ok! 

Line a big cookie sheet with wax paper.

Roll the mixture into abt 1 inch balls and place on wax paper.   Chill for 15-20 minutes.  Using a glass or bowl bottom, flatten out the balls, and then chill for another 25-30 minutes. 

In a pan or microwave melt the chocolate chips and shortening.  Mix well.    Dip your chilled patties one at a time into the chocolate mixture and return them to the wax paper.  Chill for about an hour or until the chocolate sets.

Enjoy!

EZ Rice Pudding

 

• 1 bag boil in the bag Minute Rice, cooked
• 2 cups milk
• 1/3 cup sugar
• 1/4 tsp salt
• 1 egg, beaten
• 1 tbsp butter
• 1 capful vanilla

Prepare rice as directed on box.

In a sauce pan over Med-high heat  mix 1.5 cups milk, sugar, salt.  Bring to rolling boil (abt 10=15 minutes), once boiling you will have to be stirring constantly with a whisk. So while its heating up, in a bowl mix the egg, the rest of the milk, and the vanilla.  At the rolling boil stage, dump in your rice and begin slowly working with your whisk.  It is important to whisk whisk whisk so it doesn't stick. 

Take a small measuring cup and scoop out some of the boiling hot mixture, and slowly whisk it into the bowl of egg/milk.  This will temper it so you don't end up with scrambled eggs when you dump it in the pan.   Add warmed egg/milk to the pot. Stirring well.  (abt 2-3 minutes) Remove from heat.  Add butter and WHISK it until melted.  As this cools it will thicken some. 

I like to pour it into my serving dishes while still warm, top with whipped topping and eat it warm.  For a little added pop, sprinkle with cinnamon or nutmeg!   Its great cold too.

 

Pasta Shell with Spicy Jalapeno Sauce

• 4 Garlic cloves
• 1 tbs olive oil
• 1 jalapeno (seeded and chopped fine)
• 8 plum tomatoes, cut into at least quarters
• 3 tsp salt
• 1/4 tsp pepper
• 1/3 lb pasta shells (I luv Barilla!)
• 1/2 cup fresh cilantro (chopped)

Sauté garlic in oil until golden.  Add jalapeno and sauté for 1 or 2 minutes.

Add tomato, 1 tsp salt and the pepper.  Cook partially covered 10 – 12 minutes

Bring pot of water to boil and add remainging salt and the shells.  Boil 7-9 minutes or until just tender.

Drain pasta shells and add to the simmering sauce.  Toss to combine and coat the shells.  Add cilantro and toss lightly again.

Remove from heat and serve.

 

Stuffed ‘mators

• 2 tbsp olive oil
• 4 med tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup parsley (chopped)
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat oven to 350.  Lightly oil baking sheet with 1/2 tsp oil.

Cut tomatoes horizontally and remove the seeds.  Place it on the cookie sheet, cut side up (like a little bowl)

Drizzle  1/2 tsp olive oil into the hollow halves.

In a bowl, mix: oregano, thyme, parsley, bread crumbs, cheeses, salt and pepper.

Using a large spoon, fill the mators.  Do NOT pack it down.  You want it loose.

drizzle remaining olive oil on top of the filling.

Bake until cheese is melted, about 10 minutes.

Grans Mexican Cornbread

This cornbread is so good, it is my Gran’s absolute favorite.  You can use less jalapenos if you don’t like heat. :)

1 cup corn meal
1 cup sweet milk
1/3 cup oil
2 eggs beaten
3 jalapenos (de-seeded!)
1/3 cup cream style corn
1 onion diced

Combine all ingredients.  Make sure your jalapenos have bee deseeded or they will burn your mouth off!  lol…    Mix well.  Bake in a hot greased skillet for 35 minutes @ 425.

Cheese n Spinach dip

• 1 10-oz package chopped frozen spinach, thawed, drained
• 8-oz Velveeta cheese {cubed}
• 1/2 cup half-and-half
• 1/4 cup shredded cheddar cheese
• 4-ounces Philadelphia (or Neufchâtel)cream cheese
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon black pepper
• 1 tablespoon dried minced onion
• 1/2 cup sliced black olives

 

Combine all ingredients (except olives) in crockpot.   Cook on LOW for abt 1 hour. After the first hour, stir well making sure nothing is sticking to the bottom of the crockpot, and then on LOW for 1 hour more.  Stir in the olives right before serving.

Great dip for raw veggies and even CHIPS!  I love it with TOSTITOS!

Southern Tuna Patties

If you’ve ever been to any state that considers itself a southern state, then you have no doubt had a fried patty of some sort.  This recipe is very versatile and works great with Gator, Salmon, and even Tuna!   Our entire family loves Tuna Patties!

This recipe is for a family of 4 so you’ll have to work it out for your peeps.  :)

• 3-4 cans of Tuna (packed in water.  Drained)
• 1 eggs
• 2 tbsp milk
• 1/2 cup grated parmesan
• 1/2 – 1 cup bread crumbs  (this depends on how wet your tuna is!)
• Dill Weed
• Pinch garlic
• 2 pinches parsley flakes
• pinch of pepper

Preheat some oil in a pan.  I usually use Vegetable Oil, but have used Olive Oil before. 

Mix all  ingredients until you get a firm enough mix to hold a patty shape.

Fry patties until golden. Flip and brown the other side. 

Once both sides are golden, remove from oil and drain on a paper towel.

Green Beans

My favorite Green Beans!

• 2 cans French Cut Green Beans
• 1 small purple onion (sliced)
• tablespoon Red Wine Vinegar
• pinch garlic salt
• Bacon Crumbles (or store bought Bacon Bits!)
• Salt and Pepper  (a few shakes)

In a pan combine all ingredients (I use a wok).   Cover and sautee/simmer until most of the juices are gone.  (10-15 minutes).  The onions should be completely tender.

EZ Sausage and Tator Bake

This is one of my families favorite meals, and it’s SUPER easy!  One of the few meals my ENTIRE family enjoy.

• 2 Beef Sausages
• 1 Onion
• Potatoes (peeled and cut up, abt 6-7 med, enough to fill pan)
• seasoning  - OPTIONAL

Preheat oven to 400 degrees.    In a 9 x 13 cake pan,  put a layer of potatoes.  Slice up sausages and layer them on the potatoes, slice onion and layer on sausages, fill pan with remainder of potatoes.  Sprinkle with salt, pepper, or Seasoned Salt if you like.  The juices from the sausage will seep into the potatoes seasoning them, so you really do not need to add ANY seasonings if you don’t want to.  Drizzle with abt a tablespoon of water.  Cover with foil, and bake for abt an hour (just until tators are tender)  Be careful to not over cook because the potatoes will turn to moosh.

Yummy Red Beaners and Rice

• 30 oz can of Red beans (do not drain)
• 1 1/2 cups rice (cooked)
• 4 tablespoons butter
• 1 teaspoon white pepper
• 1/4 teaspoon paprika
• pinch of cayenne
• pinch of garlic powder

In a saucepan, heat the beans over medium heat.  Add everything except the rice, when it begins to boil start to mash the mix.  (Don’t mash it all though, you want some BEANERS in your rice! ) Cook for about 20-25 minutes until it look like a lumpy beany paste.  Mix in the rice and serve hot.

EZ Hashbrown Casserole

• 2 lbs. frozen hash browns
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1/2 cup melted butter     
• 1/2 cup onion (diced)
• 2 cups shredded cheddar
• 1 tsp. salt 
  
• 1/4 tsp. pepper

topping:

• 2 cups crushed cornflakes
• 1/4 cup melted butter

Preheat oven to 350.

Set the hash browns out to thaw.  In a large bowl mix the soup, sour cream, onion, cheddar, salt and pepper.  Put the hash browns and mix in a casserole dish.  Sauté cornflakes in butter and sprinkle this on top of the  casserole.  Cover and bake for 40 minutes at 350 degrees.

Old Fashion Fudge

• 2 cups sugar
• 1/2 cup cocoa
  
• 1 cup milk
  
• 4 tablespoons butter
  
• 1 teaspoon vanilla extract

Butter an 8x8 dish. 

In a saucepan, combine sugar and cocoa and then add milk. Stir constantly while bringing to a boil.  Lower heat to simmer and stop stirring.  Let simmer until “soft ball” stage.   Turn off  heat and stir in the butter and vanilla. Stir rapidly, beating with a wooden spoon until the fudge is no longer shiney. 

Pour into a greased dish and let cool.  Cut after cooled.

Autumn Chops

• 6  pork chops (about 1/2 inch thick)
• 1  onion (sliced)
• 1  squash (cut into 6 rings and seeded)
• 2  apples (cut into wedges)
• 2  tablespoons  honey
• 2  tablespoons  butter
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/8  teaspoon  pepper
• 2  tablespoons  water

Preheat oven to 375º.

Spread the squash out in ungreased rectangular baking dish.

In a skillet melt abt a tablespoon of the butter.  Cook the chops until just brown on the outside.  Once cooked, put the pork on top of squash and then sprinkle with the spices.  Layer the onion on top of the pork; and then the apple. Mix together the honey and water and then pour top. Dot the mess with the last bit of the butter.

Cover with foil and bake about an hour or until pork is no longer pink in the middle and squash n apples are tender.

Crockpot Scalloped Tators n Ham

• 3 lbs medium-sized potatoes (peeled and sliced)
• 1 onion (chopped)
• 1 cup shredded Cheddar
• 1 cup cooked ham (chopped into cubes)
• 1 can cream of mushroom soup
  
• 1/2 cup water

In a small bowl, mix the soup and water.  In the crockpot, combine the potatoes, onion, cheese and ham. Pour the soup mix over potato mixture. Cover and cook on high for at least 4 hours or until the potatoes are tender. Stir well before serving.

Creamy Party Poppers

• 1 package refrigerated Crescent Dinner Rolls
• 1 package Philadelphia Cream Cheese
• 1/2 heaping tsp. Dill Weed
• 1 Egg Yolk, beaten

In a bowl, mix the cream cheese with the dill.

Unroll the  crescent rolls and separate the “triangles” just like if you were going to make the crescent rolls.  Place some of the cream cheese mixture in/to cover half the triangle. About a heaping teaspoon.  Then, instead of rolling up into crescent shape, just fold the triangle in half and pinch edges to lightly seal the edges.   Place on a lightly greased cookie sheet.  Brush the edges with the egg yolk.  (You can sprinkle with dill as a lovely garnish.)

Bake at 350°, for 15 to 18 minutes or until lightly browned.

Flaky Taco Cups

• 1 1/2 lb. ground beef
• 1 (15-oz.) can spicy chili beans, undrained
• 1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
• 1/2 cup water
• 1 (16.3-oz.) can  Grands  Refrigerated Biscuits
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded lettuce, optional
• 1/2 cup chopped tomato, optional
• 1/2 cup sour cream, optional
• 1/2 cup Salsa, optional

Preheat oven to 375

1. Brown ground beef in large skillet. Drain.
2. Add beans, taco seasoning and water; mix well.   Reduce heat and simmer 10 minutes, stirring occasionally.
3. Spray a DEEP muffin pan lightly with nonstick cooking spray. Separate dough (should be 8 biscuits). Pat each biscuit flat to form a round. Place rounds in the muffin cups like little pies and put in the oven.
4. Bake at 375°F. for 14 - 16 minutes (until golden brown).Remove pan from oven. Carefully remove biscuits from cookware.Place biscuits, right side up. Spoon beef mixture into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

Prep Time: bout 40 Minutes

Makes 8 cups

Kibbles n Chips (chocolate chips!)

Kibbles n Chips (chocolate chips that is! hehee!)

• 1 stick of butter
• 1 cup peanut butter
• 12 oz package of chocolate chips (I like Nestles brand the best!)
• Lrg box of RICE Chex cereal
• bag of pretzels (small bag, like 10-12oz)
• peanuts (optional)
• 1 cup walnuts (optional)
• 1 lb powered sugar

In a LARGE cookie sheet, lined with wax paper, layout the chex, pretzels, and nuts. 

In a saucepan, melt and mix together butter, peanut butter, and chocolate chips.  Once mixture is all melty and mixed up pour it over the dry ingredients.

Dump this mess into a large paper bag, or container with a lid that you can shake.  Add the powdered sugar and shake.

Super EASY and everyone will love it!

Homestyle Peach Cobbler

oh my how I love me some cobbler.   Apple, blackberry, peach, doesn't matter to me!  It’s all delicious!  And this recipe is so versatile and easy it works with them ALL!!!

This recipe is going to look hard, but it really isn’t.  It will take only about an hour from ingredients to mouth and 40 of that is in the oven, so even the PREP is super easy!  I'm going to break it up into steps for you, so you can either use FRESH fruit or canned.

For ingredients you are going to need peaches.  If using fresh – you will need to start at the FILLING section.  Fresh are my FAVORITE.  If you are using canned or frozen in syrup – skip to the BATTER section.

You will also need:
All purpose flour, nutmeg, cinnamon, water, sugar, nutmeg, salt, oil, milk, bisquick, and some butter for your pan.

You need to start by pitting and slicing your peaches.  You do NOT have to peel them.  They are super easy to pit.  I just cut around them to cut in half from top to bottom.  Split it open in Half, remove the pit and then slice.

omgosh.  Can’t you just smell that. *sigh*  Nature at her finest right there.  Sweet nectar to the tongue, soft velvet to the touch, and pharmaceutical miracle drug to the body.

Toss your slices into a sauce pan.

 

To the slices, add:

• 1/4 cup water
• 1 1/2 cups sugar

Stir constantly on HIGH until it starts to boil and then lower this down to about a quarter under medium.  You want a good simmer going. This will soften your peaches, and begin to make the “syrup’.

While this is simmering, go ahead and butter up your pan.

*the easiest, non-messiest, way to do this for me – is to dip a papertowel into the bowl of butter and then smear THAT all over the pan.  No butter on the hands!!!!!!! whoot!

Go ahead and preheat your oven now to 400 degrees (f)

and then we are going to mix up the rest of the ingredients for the syrup.  In a small bowl mix together

• 3 tablespoons ALL PURPOSE FLOUR
• 1/4 cup sugar (+ some.  My cups are always HEAPING)
• pinch of salt
• pinch of cinnamon (more like a palm full)
• pinch of all spice
• pinch of nutmeg

and then mix this up real good.

Once your fruit has started to soften, add the dry ingredients we just mixed up to the pan.  Stir it up very good!  And let it simmer while stirring for a couple of minutes.  2-4 minutes max.  This will thicken up to a “pie filing” glaze type consistency.   You know those bags of fruit in glaze you can buy at WalMart for pies.  It will be like that.

Do NOT let it get TOO thick.  You will think it’s too runny and be tempted to add more flour. DONT.  You need it kind of juicy/runny so the juice can soak up into the cobbler batter and make it all peachy too!  When your done stirring it dump it all in your baking pan.

mmm.mmm..mmmmm…  I could just stick my whole face in there.   YUMMY!

FOR THE BATTER:

In a bowl combine:

• 1/2 cup oil
• 1 cup sugar
• 1 cup milk
• 1 cup Bisquick

Dry ingredients first…

then the liquids. Just stir it up real good.  And you know what!?  I few lumps is OK!!!!!!!!

Its going to be kind of thin.  Thinner than pancake batter.  Kind of like crepe batter I guess.  Thats ok though, your going to pour it all over your peaches.  like below.  Dont stir it on or spread it on or anything.  Just pour it on.  It will sink in a little and that is WONDERFUL because that will let it soak up some of that peach juice as it bakes, and get the peach flavor all in the batter!!!!!!

Bake that yumminess in the oven at 400 degrees (f) for about 40 minutes (until golden brown)
  

I tell you what.  If Heaven has a flavor… I’m pretty sure THIS is it.

Serve warm.  Great topped with icecream or whipped topping… or just by itself!

NOTE:
If you use apples instead of peaches – in that first bit up there…  substitute about 1/2 cup of BROWN sugar for some of that white sugar.  OMGosh, you will be thanking me for it.  I promise.  *wink*

Hope you likey!
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