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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