Tuesday, December 23, 2008

Pumpkin Fudge

Pumpkin Fudge by Better Homes and Gardens Christmas Magazine 2003

3 c sugar
3/4 c butter
5 oz evaporated milk
1/2 c canned pumpkin (use the rest for pumpkin pancakes)
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
10 oz butterscotch pieces
7 oz jar marshmallow creme
1 t vanilla
1/2 c toasted chopped pecans

1. Line 13x9x2 pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a heavy 2 qy saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and cloves. Cook and stir over medium-high heat (#7) until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low (#3-4); continue to boil at a moderate, steady rate, stirring constantly, until thermometer registers 234 or mixture reaches soft-ball stage (20-25 minutes ...bubbles get bigger).
3. Remove pan from heat. Stir in butterscotch pieces until melted. Stir in marshmallow creme and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with pecans. Score into 1" pieces while warm. Chill. When fudge is firm, use foil to lift. Cut into pieces. Makes 3 lbs.

Store: Place in layers separated by waxed paper in airtight container; cover. Store in refrigerator up to 1 week.

In my opinion: This is the best fudge. It is my favorite. I get tons of orders for this fudge each Christmas.

White Chocolate Meltaways

White Chocolate Meltaways by Family Circle

1 c unsalted butter at room temperature
1 egg
3/4 c powdered sugar
2 1/2 c all purpose flour
pinch salt
2 t vanilla
12 oz white baking chocolate, chopped or white melting disks
2/3 c assorted nonpareils

1. Heat oven to 375. Beat butter in medium-size bowl until creamy. Beat in egg. Add sugar-vanilla; on low speed, beat until well blended.
2. Put dough into cookie press fitted with 1"sawtooth ribbon disk. Press into long strips onto ungreased baking sheets. With floured knife, score strips every 2 inches.
3. Bake in 375 oven 6 minutes, until just browning around edges. Cut cookies along score lines; cool on rack.
4. Melt chocolatein small cup over simmering water, or microwave on high 2 minutes; stir until smooth. Spread 1/2 t melted chocolate on underside of cookie; top with another cookie, flat sides together. Repeat with remaining cookies. Refrigerate 5 minutes to set. Place nonpareils in dish. Dip 1/2" of each end of cookie in remaining chocolate, then in nonpareils. Place on waxed paper; refrigerate to set.

In my opinion: These are good and look very pretty.

Monday, December 22, 2008

Caramel Crunch Bars

Caramel Crunch Bars by Kraft

4 1/2 Graham Crackers
11 oz pkg caramel bits
2 T milk
1/2 c peanuts
1/2 c miniature marshmallows
1/2 c coarsely crushed pretzels
4 squares semi-sweet baking chocolate, melted

1. Line an 8" squarepan with foil, with ends of foil extending over sides of pan. Spray with cooking spray.
2. Place grahams on bottom of pan, cutting to fit if necessary.
3. Microwave caramel and milk on high 2 minutes or until caramel is completely melted and mixture is well blended, stirring every 30 seconds.
4. Pour over grahams; top with peanuts, marshmallows and pretzels. Drizzle with chocolate.
5. refrigerate at least one hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

In my opinion: These were good the first day but got chewy and messy after that.

Tomorrow's recipe: My FAVORITE pumpkin fudge. I can't believe I am giving his recipe away.

Sunday, December 21, 2008


Buckeyes recipe from a friend

1 c graham cracker crumbs
4 c powdered sugar
1/2 lb butter
1 c creamy peanut butter
12 oz pkg milk chocolate chips or white chocolate chips

1. Mix first 4 ingredients well.
2. Roll into balls.
3. Dip into melted chocolate.
4 Chill until set. Keep in airtight container.

In my opinion: These were delicious. I can't wait to make them myself.

Tomorrow: Caramel Crunch Bars

Saturday, December 20, 2008

Raspberry Meringue Squares

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam
confectioners sugar, for dusting

1. Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a medium bowl, beat butter, confectioners sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly.
2. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.
3. In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks.
4. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges.
5. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners sugar. Store the bars, well covered, in the refrigerator.Makes 2 dozen squares.

In my opinion: These are delicious. I make them with the Raspberry Linzer Hearts which require the egg yolks.

Tomorrow's recipe: Buckeyes

Friday, December 19, 2008


RASPBERRY LINZER HEARTS from Mary Engelbreit cookbook
1 cup walnuts (3 1/2 ounces)
1 cup whole blanched almonds (4 ounces)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar, plus additional, for dusting
2 large egg yolks
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup seedless raspberry or blackberry jam

1. In a food processor, combine the walnuts and almonds and process, pulsing, until finely ground. Set aside.
2. In a large bowl, beat the butter and confectioners' sugar with an electric mixer until light and fluffy. Beat in the egg yolks. On low speed, gradually add the flour and cornstarch, mixing just until incorporated. Add the ground nuts and mix until just blended. Divide the dough into four pieces, shape each into a disk, and wrap in plastic. Refrigerate for at least 4 hours, or until firm.
3. Preheat the oven to 325 degrees. Grease two baking sheets.
4. On a floured surface, roll out one piece of dough at a time until 1/4 inch thick. Using a 2 1/2-inch heart-shaped cutter, cut out as many cookies as possible. Place half of the hearts onto one of the prepared baking sheets.
5. Bake for 12 to 15 minutes, until lightly golden. Let the cookies cool slightly, then transfer to wire racks to cool completely.
6. Transfer the remaining hearts to the second baking sheet. Using a 1 1/2-inch heart-shaped cutter, cut the centers out from the hearts. Bake and cool the cutout hearts.
7. Dust the cutout hearts with confectioners' sugar. Spread a rounded teaspoon of jam onto each plain heart cookie bottom and cover with the cutout heart tops.
Makes about 4 dozen cookies.

In my opinion: These are fabulous and have a great presentation.

Tomorrow: Mary Engelbreit's Raspberry Meringue Squares

Thursday, December 18, 2008

Luscious 4 Layer Pumpkin Cake

Luscious 4 Layer Pumpkin Cake by Kraft
1 pkg 2 layer yellow cake mix
15 oz can pumpkin
1/2 c milk
1/3 c vegetable oil
4 large eggs
1 1/2 t pumpkin pie spice
8 oz cream cheese, softened
1 c powdered sugar
8 oz Cool Whip, thawed
1/4 c caramel topping
1/2 c pecans

1. Preheat oven to 350. Grease and flour 2 9" round cake pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs, and 1 t spice in large bowl with electric mixer on medium until well-blended. Pour evenly into pans.
2. Bake 20-22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile beat cream cheese on medium until creamy. Add powdered sugar, remaining pumpkin, and remaining 1/2 t spice, mix well, stir in Cool Whip.
3. Cut each cake in half horizontally. Spread cream cheese mixture between layers (not on top). Drizzle with caramel and pecans. Store in refrigerator. 16 servings

In my opinion: This was a fabulous cake. It makes a lot so be sure you have someone to share it with.

Tomorrow's recipe: RASPBERRY LINZER HEARTS from my Mary Engelbreit cookbook

Wednesday, December 17, 2008


Snowballs from my book "Christmas Joy"
2 c all purpose flour
3/4 salt
1 c unsalted butter
1/2 c sugar
1 T vanilla extract
1 c finely chopped pecans
3/4 c sifted powdered sugar

1. preheat oven to 325; butter 2 baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with the mixer on high, cream the bitter and sugar until light and fluffy. Blend in vanilla.
2. Using wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little powdered sugar and roll the dough into 1" balls. Place 2" apart on the baking sheets and bake 25 minutes or just until light brown.
3. Transfer to racks and cool for 15 minutes then roll in powdered sugar. Keep in airtight container for up to 2 weeks. Do not freeze.

In my opinion: These were good. they remind me of Pecan Sandies

tomorrow: Luscious 4-Layer Pumpkin Cake

Tuesday, December 16, 2008

Old Fashioned Peppermint Sugar Cookies

Old Fashioned Peppermint Sugar Cookies by DebbieMumm.com

1/2 c shortening
1/2 c butter, room temp.
1 c sugar
1 egg
1 t vanilla
2 1/2 c sifted flour
1/2 t salt

1. Preheat oven to 325. Cream shortening and butter together. Add sugar, egg, and vanilla. Mix thoroughly.
2. Mix sifted flour and salt together. Add flour and salt to egg mixture. Mix well. Cover bowl of dough with foil and refrigerate until chilled (less than 30 minutes).
3. Using a rolling pin, roll out doug to1/4 " thick on a floured surface. Dip cookie cutter into flour and cut out cookies. Place cookies on an ungreased cookie sheet.
4. bake 11-15 minutes. Remove with spatula while still warm. Allow to cool. Decorate with peppermint glaze.

Peppermint Glaze:
1 c powdered sugar
2-3 T milk
1/8 t peppermint extract
1 drop red food coloring
1/2 c crushed peppermint candy

Combine all ingredinets. Mix well. Drizzle over cooled cookies.

tomorrow: Snowballs

Monday, December 15, 2008

Toasted Pecan Cranberry Bark

Toasted Pecan Cranberry Bark

1 c pecan halves
24 oz vanilla candy coating, chopped
3/4 c dried cranberries
1/4 t ground nutmeg

1. Preheat oven to 325. Line a cookie sheet with foil or parchment paper. Place pecans in a single layer on foil. Bake 10-15 minutes or until lightly toasted, stirring once. Place on cooling rack.

2. Melt candy coating. Stir in pecans, cranberries, and nutmeg. Spread mixture 1/4" thick on lined cookie sheet. Refrigerate until cool; break into 1 1/2" pieces. Makes about 3 dozen pieces.

In my opinion: This is a fabulous recipe. It is so quick and uses few dishes. I usually make some and leave in the teachers' lounge as samples and then I get several orders. This is also great to make as a gift for your child's teachers. Don't forget their dance classes and Sunday School teachers!

Come back tomorrow for Old Fashioned Peppermint Sugar Cookies

Saturday, November 22, 2008


My Mom's Divinity (so it's from BHG, every year my mom was asked to make this)
2 1/2 c sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla
1-2 drops food coloring, optional
1/2 c chopped nuts or candied fruit

1. In a 2-quart heavy saucepan combine sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes). (Adjust heat as necessary to maintain a steady boil.)
2. Remove saucepan from heat; remove thermometer. In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
3. Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water until candy is a softer consistency. Immediately stir in candied fruit. Quickly drop remaining mixture onto waxed paper. Store tightly covered for up to 1 week. Makes about 40 pieces.

Friday, November 21, 2008

Pecan Praline Bars

#20 Pecan Praline Bars from Mary Engelbreit cookbook
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum

1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings

Peanut Butter Blossoms

#17 Peanut Butter Blossoms Better Homes and Gardens....(tip for 1 month make ahead)
1/2 c shortening
1/2 c peanut butter
1/2 c sugar
1/2 c packed brown sugar
1 t baking powder
1/8 t baking soda
1 egg
2 T milk
1 t vanilla
1 3/4 c flour
1/4 c sugar
54 chocolate kisses or stars

1. In large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping side of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest by hand.
2. Shape dough into 1" balls. Roll balls in the 1/4 c sugar. Place 2" apart on an ungreased cookie sheet. Bake in 350 oven 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a kiss into each cookie's center. Transfer to a wire rack, let cool. Makes about 54 cookies.
Make ahead tip: Bake & cool completely, pressing kiss into center. Arrange in an airtight freezer container in a single layer; cover with waxed paper. Repeat layers. Freeze up to one month.

Thursday, November 20, 2008

BBQ Beef & Corn Shepherd's Pie

BBQ Beef & Corn Shepherd's Pie by Betty Crocker

1 lb. ground beef (I always keep some pre-cooked in the freezer to save time)
8 medium green onions, sliced
1 c BBQ sauce
11 oz Mexicorn with red & green peppers, dr
4 oz chopped green chiles
1/2 box (7 oz size) Cheddar and bacon mashed potatoes
1 1/2 c water
1/3 c milk
2 T butter
1/2 c shredded Cheddar
corn chips (Fritos)

1. Cook ground beef and 1/4 c of onions in 10" nonstick skillet over medium-high; drain.
2. Stir in BBQ sauce, 3/4 c of the corn, and the chiles. Heat to boiling, reduce to low.
3. Cook potatoes as directed for 4 servings. Use 1 pouch potatoes nd seasoning, water, milk, and butter.
4. Stir in remaining onions and corn; let stand 5 minutes.
5. Spoon potatoes onto center of beef mixture, leaving 2 1/2"-3" rim around edge; sprinkle cheese all over. Cover; let stand 5 minutes til cheese is melted. Sprinkle corn chips around edge.
4 large servings

In my opinion: This had a very unique flavor but was good, easy, and required few dishes.

Wednesday, November 12, 2008

Holiday Cooking

I don't know about you but I am soooo very much excited about cooking for the holidays. We stay home for Thanksgiving and I still cook the whole meal...just for my little family.

Up until last year, I have always baked about 10 different desserts to divide and take to my parents', my in-laws', and the huge family celebration at my grandmother's for Christmas. In previous years I have taken orders from co-workers and just baked to my heart's content. We're talking 30 lbs of candy! Last year we stayed here and I didn't get to do much because my little miracle was born on December 20.

This year will be quite different because I lost my mother in April and my grandmother in June. My aunts and uncles won't be having the big family gathering as we have my entire life. It just won't be the same. We don't know what we will do for Christmas this year. We don't know where we're going, if we're going anywhere at all, but I do know this, I am already planning on trying some new truffles, bark, and fudge recipes. Come back later and I'll tell ya what I tried and how it turned out.

Overwhelmed With Joy is once again hosting Holiday Cooking, Blogger Style. Please stop by her site and see what wonderful recipes everyone else is sharing. If you are new to my site, thanks for stopping by and please visit Aggieland Mommy where I still have MANY great recipes I need to move to this site. Last year I posted 25 Sweets in 25 Days. Please feel free to leave a comment, it gives me warm fuzzies to hear from you.

Happy baking!

White Christmas Fudge by Domino Sugar

2 1/2 c powdered sugar
2/3 c milk
1/4 c butter
12 oz white chocolate, chopped
1/2 t almond extract
3/4 c dried cherries, chopped
3/4 c toasted almond slices

1. Line an 8" square pan with foil; grease foil.
2. Mix powdered sugar and milk in a heavy 3 qt saucepan. Over medium heat, add butter and stirring constatnly, boil constantly for 5 minutes.
3. Over low heat, add chocolate and almond extract. Stir then whisk until chocolatemelts & mixture is smooth.
4. Stir in dried cherries & toasted almonds. Pour mixture into prepared pan.
5. Refrigerate 2 hours until firm. Invert pan. Peel off foil & cut into 1" squares. Makes 36.

Tip: To toast almonds, spread in a single layer on cookie sheet with rim. Bake 350 for 5-10 minutes, shaking pan occassionally until they begin to brown & turn fragrant. Makes about 2.2 lbs.

Monday, November 10, 2008

Bacon Cheddar Quiche

Bacon Cheddar Quiche by Taste of Home Cooking

14 bacon strips, cooked and crumbled
1 c shredded cheddar cheese
6 oz sliced mushrooms, drained
1 T dried minced onion
5 eggs
5 oz evaporated milk
1/4 t cayenne pepper

1. In a greased 9" microwave safe pie plate, layer the bacon, cheese, mushrooms, and onion.
2. In a bowl, beat the eggs, milk, and cayenne; pour over the onion.
3. Microwave, uncovered, on high 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Serves 4-6

In my opinion: the dried onions were a bit much. I used cresent rolls as crust and I baked it instead of using the microwave.

Sunday, November 9, 2008

10 Minute White Pizza

10 Minute White Pizza by Rachael Ray

Boboli pizza shell
3 lg cloves garlic, monced
1 c shredded mozzarella
1 c shredded provolone
1/4 c grated Romano
15 oz artichoke hearts, drained and thinly sliced
1/4 c chopped parsley

1. Preheat oven to 500.
2. Put the pizza shell onto a pizza pan. Drizzle with oil and scatter garlic all over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shell. Top with artichoke hearts. Cook 6-8 minutes until cheeses have melted and begin to bubble. Remove from oven and garnish with parsely. Cut and serve.

In my opinion:
This was a good pizza. The recipe was easy and required few dishes. I might add some roma tomatoes next time.

Saturday, November 8, 2008

Lemonade Pie

Lemonade Pie by Stephen's Granny Icy

1 can Eagle Brand Milk
6 oz frozen concentrate lemonade
2 Cool Whip
graham cracker crust

Mix and chill in the freezer.

In my opinion: Perfect for a hot summer day in Texas!

Friday, November 7, 2008

Banana-Pecan Dip for Fruit

Banana-Pecan Dip for Fruit by Kraft

1 md ripe banana
1/2 c fat-free cream cheese
3 T pecan pieces
1 T orange juice
2 t brown sugar
3 md apples, cored and sliced
3 md pears, cored and sliced

1. Mash banana in a medium bowl. Add cream cheese; beat with wire whisk until blended. Add pecans, OJ, and brown sugar; mix well. Serve with fruit.

In my opinion: This was okay, not as good as some of the other fruit dips I've made.

Wednesday, November 5, 2008

Cinnamon French Toast

Cinnamon French Toast by mountain-breeze.com

1 lg egg (I used 2 eggs)
2 egg whites
1/4 c skim milk (I used whipping cream)
1/2 t vanilla extract
1/2 t ground cinnamon
1/8 t ground nutmeg
8 slices French bread 1" thick (I used 4)
cinnamon-sugar *optional
maple syrup

1. In a shallow bowl, using a whisk, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.
2. Preheat oven to 200. Lightly spray a large non-stick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish.
3. Place bread slices in prepared skillet. Cook until golden brown turning once, about 1-3 minutes each side. Transfer cooked slices to a plate; keep warm in oven. Dip remaining bread slices in egg mixture; cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon-sugar and top with maple syrup. Serve immediatesly. Garnish with fresh berries.

Tuesday, November 4, 2008

Creamy Pumpkin Soup

Creamy Pumpkin Soup by Land O Lakes

1/4 c butter
1 small onion, chopped
1 clove garlic, finely chopped
2 t firmly packed brown sugar
14 1/2 oz can chicken broth
1/2 c water
1/2 t salt
1/4 t pepper
15 oz can pure pumpkin
12 oz evaporated milk
1/8 t ground cinnamon

1. Melt butter in 3 qt saucepan until sizzling. Add onion, garlic, and sugar; cook over medium heat until onion is softened (1-2 minutes).
2. Add broth through pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally for 15 minutes.
3. Stir in pumpkin through cinnamon. Cook, stirring occasionally for 5 minutes. Remove from heat.
4. Transfer mixture to food processor bowl fitted with metal blade or 5 cup belnder (in batches if necessary). NOTE: I did not have a food processor so I skipped this step.
5. Cover; process until smooth. Return mixture to saucepan. Serve warm.

In my opinion: I really liked this soup. I found it a little bland at first but I added salt and nutmeg and it turned out great.

Monday, November 3, 2008

Menu Plan Monday

It's time for another menu plan. If you've never been to Organized Junkie, you're really missing out. Stop by her site after you browse through my recipes.

Sunday: Hubby grilled Slovacek sausage, pasta salad, and Buffalo Chicken Dip
Tuesday Night: Tuscan Pork Chops, Mashed potatoes, corn
Wednesday: Penne Alla Vodka by Weight Watchers
Friday: Family night out
Saturday: Hubby is grilling steaks, baked potatoes, and grilled vegetables

A Fabulous Dip

Buffalo Chicken Dip I found on K.C.'s Cafe
8 oz pkg cream cheese
1/2 c blue cheese or ranch dressing
1/2 c hot sauce or buffalo wing sauce
1/2 c crumbled blue cheese or shredded mozzarella cheese
2 c shredded cooked chicken

Directions: Heat oven to 350. Place cream cheese into deep dish 9" pie plate. Microwave 1 minute to soften. Whisk in salad dressing, hot sauce, and cheese until smooth. Stir in chicken. Bake 20 minutes or until mixture is heated through. Serve with crackers, vegetables, or tortilla chips.

In my opinion: This dip was dee-lish. I might try it on French bread as a crostini or as a pizza. Yum yum!

Wednesday, October 29, 2008

Tator Tot Casserole

Tator Tot Casserole by Sonia D

1 lb ground beef*
1/2 onion, chopped
2 cans green beans, drained
2 cans corn, drained
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 t garlic powder
Tony Cachere's Creole seasoning, to taste

1. Brown meat with onions; drain. In a bowl (I used a huge pan to brown the meat so I did the next step in the pan) add meat, soups, veggies, and seasonings; mix well.
2. Pour into a 13x9" dish (or 2 8x8 dishes) and top with tator tots.
3. Bake at 375 for 50 minutes or until tator tots are browned. Optional-add cheddar cheese and place in oven until melted.

Can be made ahead and frozen before baking. Thaw and bake as directed.

*I try to keep ground beef and onions in the freezer already cooked as a short-cut.

In my opinion: This was delicious, healthy, super fast, and easy. It required few dishes.

Tuesday, October 28, 2008

Steak Fajita Chili

Steak Fajita Chili by Paula Deen (Jan/Feb '08 magazine)

1 lb flank steak
2 T vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
2 c water
3 (15 oz) cans tomato sauce
1 (15 oz) can ranch-style beans
1 (15 oz) can black beans
1 (14.5 oz) can petit diced tomatoes
1/4 c chopped fresh cilantro
3 t Ancho chili powder
2 t ground cumin
2 t fresh lime juice
1 t garlic salt
1 t ground black pepper
garnish: shredded sharp cheddar cheese, sour cream

1. Cut steak across grain into thin strips. Cut strips into 1" pieces.
2. In a large Dutch oven, heat oil over medium-high heat. Add steak; cook 5 minutes, stirring frequently.
3. Add peppers and onions; cook 5 minutes. Stir in water through pepper.
4. Bring to a boil over medium-high heat; reduce heat, and simmer 30 minutes.
5. Garnish with cheese and sour cream, if desired.

In my opinion:
This was fabulous. It is such a healthy meal too. It makes at least 10 servings so get out the plastic containers and freeze some for another day or share with friends. There are few dishes and other than the time it takes to chop all the vegetables, it is a simple meal.

Saturday, October 25, 2008

Fiesta Chicken

Fiesta Chicken by thatsmyhome.com

1/2 c butter
1 3/4 c cheddar cheese crackers, finely crushed
2 T taco seasoning mix
8 chicken breasts, boned, skinned, & flattened (sounds like a good stress reliever)
5 green onions, chopped
4 oz green chiles, chopped
2 c heavy cream
1 t instant chicken bouillon
2 c grated Monterey Jack cheese

1. Melt butter and pour 2/3 into 9x13" baking dish. Set aside.
2. Combine cracker crumbs and taco mix. Dredge chicken in this mixture. Pat it on so that you get a lot of the mix on the chicken. Place in baking dish.
3. In the saucepan with the butter, add the onions. Saute until softened. Then add green chiles, heavy cream, bouillon, and cheese. Mix and stir until smooth.
4. Pour over the chicken breasts. Bake uncovered 50-60 minutes.
Serves 6-8

In my opinion: this was really good. I think it would be good as enchiladas too. The only negative comment is it required a lot of dishes. Definitely not a "busy mom's meal."

Friday, October 24, 2008

Chicken Divan

Chicken Divan by Better Homes and Gardens

2 c frozen chopped broccoli (we leave this out)
3 T butter
3 T all purpose flour
1/8 t pepper
dash ground nutmeg
3/4 c light cream or milk
1/2 c chicken broth
1/2 c shredded swiss cheese
2 T dry white wine
1 1/2 c cubed cooked chicken or turkey
3 T grated Parmesan cheese

1. Preheat oven to 350.
2. Cook broccoli according to package directions; drain. Arrange in 10x6x2" baking dish.
3. For sauce: in medium saucepan, melt butter. Stir in flour through nutmeg. Add cream and broth all at once. Cook & stir til thickened and bubbly.
4. Add swiss cheese and wine, stirring until cheese melts.
5. Pour half of sauce over broccoli. Top with chicken, then remaining sauce. Sprinkle with Parmesan and paprika.
6. Bake about 20 minutes or til heated through.

In my opinion: this was good, easy to make, and required few dishes...always a plus for me!

Thursday, October 23, 2008

Margarita Pie

Margarita Pie by Eagle Brand

1 1/4 c finely crushed pretzels
1/4 c sugar
1/2 c plus 2 T butter
14 oz can Eagle Brand sweetened condensed milk
1/3 c lime juice
2 T tequila
2 T triple sec
1 1/2 c whipping cream, whipped
Additional whipping cream, orange twists, and mint leaves for garnish.

1. Combine crushed pretzels, sugar, and butter; press firmly on bottom and up side to rim of lightly buttered 9"pie plate.
2. In large bowl, combine Eagle milk, lime juice, tequila, and triple sec; mix well. Fold in whipped cream. Spoon mixture into prepared crust.
3. Refrigerate for 2-3 hours or freeze until firm. Garnish as desired. Store leftovers in fridge or freezer.

Note: I will add a little green food coloring next time for effects.

Chuck Wagon Dinner

Chuck Wagon Dinner by recipegoldmine.com easy...makes alot

1 lb lean ground beef
1 small onion, chopped
1 packet chili seasoning
2 8 oz tomato sauce
5 oz evaporated milk
4 oz diced green chiles
10 oz cream mushroom soup
15 oz ranch style beans
1 c shredded Cheddar
15 oz Fritos

1. in large skillet, brown ground beef and onion. Pour meat and onion into collander, rinse and return to skillet.
2. Add chili seasoning and tomato sauce. Bring to a boil. Reduce heat to simmer and cook 5 minutes.
3. Add milk through beasn, bring to a boil. Reduce heat to simmer, cover and cook 10 minutes, stirring occasionally.
4. Sprinkle fritos into bowl. Cover with mixture and cheese.

Wednesday, October 22, 2008

Bacon Spinach Salad

Bacon Spinach Salad by Kraft

5 c torn spinach
1 c sliced fresh mushrooms
1/2 c thinkly sliced red onions
4 slices bacon, cooked and crumbled
2 hard-cooked eggs, chopped
1 c Catalina Fat Free Dressing

Toss all ingredients. Add dressing. Enjoy!

Tuesday, October 21, 2008

Citrus Salmon

Citrus Salmon by Cooking Light

2 t orange zest
1/2 c fresh orange juice (1 orange)
1/4 c low-sodium soy sauce
4 6 oz salmon fillets 1" thick
cooking spray
2 t vegetable oil
1 t bottled, minced garlic
1/2 t salt

1. Combine 1st 3 ingredients in a ziptop plastic bag; add salmon. Seal. Marinatein refrigerator 30 minutes.
2. Preheat over to 500.
3. Remove fillets from bag (discard). Place skin side down in a shallow roasting pan coated with cooking spray.
4. Cook 13 minutes or until fish flakes easily with a fork.

Monday, October 20, 2008

Menu Plan Monday

It's time for Menu Plan Monday. Thanks for stopping by. If you haven't already, go to Organized Junkie for more, great menus. I usually link my meals but this week I'll be trying a lot of new recipes. Come back for the recipes plus my opinion on the recipe.

Sunday: Supper Club Halloween dinner at friends' house. Click here for Halloween menu.

Monday: Paula Deen's Steak Fajita Chili (recipe to be posted soon)

Tuesday (ballet night): Quick Voila in a bag

Wednesday: Paula Deen's Irish Stew

Thursday: Pasta with Creamy Pumpkin Sauce

Friday: Family night out

Saturday: Mesquite Lime Chicken on the Grill

Friday, October 17, 2008

Cranberry (White) Chocolate Nut Pie

Cranberry (White) Chocolate Nut Pie by Better Homes and Gardens Magazine

3/4 c dried cranberries
1/2 c brandy or OJ
1/2 (15 oz pkg) deep pie crust
1/3 c butter, melted & cooled
1 1/2 c sugar
3 eggs
1/8 t salt
1 c chopped walnuts
3/4 c all-purpose flour
2 oz white baking bars, chopped
*sweetened whipped cream

1. In a small bowl combine dried cranberries and brandy. Cover and chill at least one hour. Drain and reserve 1 T brandy.
2. Preheat oven to 325. Prepare pastry and line 9" pie plate (I used pre-made).
3. In a medium bowl whisk together butter through salt. Stir in walnuts through baking bars until just combined. Stir in cranberries and 1 T reserved brandy mixture. Spoon into pie crust.
4. Bake 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
Cool on rack.

*Top with sweetened whipped cream: In chilled mixing bowl add 1 c whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with electric mixer on medium until soft peaks form. Refrigerate until ready to serve. 8-10 servings

Thursday, October 16, 2008

Pumpkin Recipes

I can't tell you how excited I am that it is Fall and time for baking. Last year I started collecting as many pumpkin recipes as I could. I wish I had the time to try them all but here are some of my favorites:

Pasta with Creamy Pumpkin Sauce
Pumpkin Pie Crunch everyone must try this!
Pumpkin Pancakes
4 Layer Pumpkin Cake

There are more fabulous pumpkin recipes on my family blog (I haven't had time to move them here yet. Please visit Aggieland Mommy.

Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscana this makes a lot It really is a unique, flavorful soup

1 lb ground Italian sausage
1 1/2 t crushed red pepper
1 large white onion, diced
4 T bacon, chopped
2 t garlic puree
6 c water
5 cubes chicken bouillon
1 c heavy cream
1 lb. sliced russet potatoes
1/4 bunch Kale

1. Saute Italian sausage and crushed red pepper in pot. Drain fat, refrigerate.
2. In the same pot, sautee bacon, onions, & garlic for approximately 15 minutes until onions are soft.
3. Mix chicken bouillon & water. Add to the onions. Cook to a boil. Add potatoes & cook til soft, about 30 minutes.
4. Add cream & cook til heated. Stir in sausage. Add kale just before serving.

Wednesday, October 15, 2008

Roasted Vegetable Soup

Roasted Vegetable Soup by Pillsbury

2 T olive oil
1 t dried, crushed rosemary
1/2 t salt
1/4 t pepper
2 c sliced zucchini
1 sweet onion halved lengthwise and sliced
1 med red bell pepper, chopped
8 oz fresh whole mushrooms
3 cloves garlic, chopped
14 1/2 oz chicken broth
3/4 c whipping cream
2 T ch. fresh parsley

1. Heat oven to 475. In small bowl combine oil, rosemary, s & p, mix well.
2. In large ziplock (or bowl) combine zucchini through garlic. Add oil mixture, coat well.
3. Place veggies in single layer in ungreased 15x10x1 pan.
4. Bake at 475 30 minutes til golden & tender, stirring halfway through baking.
5. In large saucepan, combine roasted veggies, broth, cream, & parsley; mix well. Cook & stir over medium 8-10 minutes. Makes 3 1 1/2 c servings.

Monday, October 13, 2008

Menu Plan Monday

I've been away far too long. Hopefully I can particiapte in Menu Plan Monday the rest of the year. Stop by Organizing Junkie to check out what everyone else is having this week.

Sunday: Hamburgers on the grill

Monday: Paula Deen's Stuffed Potatoes, mixed veggies

Tuesday (ballet night): Easy Shrimp Scampi over pasta, salad, garlic bread

Wednesday: Speedy Taco Salad

Thursday: Chicken in a Creamy Sun-Dried Tomato and Wine Sauce, salad

Friday: Family date night

Saturday: Buffalo Chicken Pasta

Easy Beef Stroganoff Soup

Easy Beef Stroganoff Soup by Pillsbury easy...uses 2 dishes...very good

2 c water
2 c medium egg noodles
1 lb ground beef
1/2 t garlic-pepper blend
12 oz beef gravy
4 oz sliced mushrooms, drained
1/2 c sour cream

1. Bring water to a boil in med. saucepan. Add noodles; cook 6-8 minutes until tender. Drain half water.
2. Meanwhile, cook ground beef & garlic blend over medium 8-10 minutes until cooked. Drain.
3. To the noodles add beef, gravy, mushrooms, & sour cream. Cook until thoroughly heated.

4 servings

Wednesday, October 8, 2008

Mac N Cheese Soup by Pillsbury

Mac N Cheese Soup by Pillsbury

1 1/2 c water
12 oz shells n cheese mix
2 c milk
1 c frozen sweet peas
4 hot dogs sliced

1. Bring water to a boil in med saucepan. Add shells. Cook 7-10 min. Do not drain.
2. Stir in cheese, milk, peas, & hot dogs.

Cook 5-10 min until thoroughly heated. 4 servings

Tuesday, October 7, 2008

Baked Potato Soup

Baked Potato Soup by Cooking Light
4 baking potatoes (2 1/2 lbs)
2/3 c flour
6 c reduced fat milk
1 c reduced fat sh. extra sharp cheddar
1 T salt
1/2 t black pepper
1 c red fat sour cream
3/4 c chopped green onion
6 slices bacon cooked & crumbled....or one slice perperson

1. Preheat oven to 400.
2. Pierce potatoes with fork; bake for one hour or until tender. Cool, peel, coarsley mash.
3. Lightly spoon flour into dry measuring cup; level. Place flour in large Dutch oven; gradually add milk, stirring with whisk until blended. Cook over medium until thick and bubbly (8min).
4. Add mashed potatoes,3/4 c cheese, s & p, stirring until cheese melts. Remove from heat.
5. Stir in sour cream, 1/2 c onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle about 1 1/2 c into each of 8 bowls. Sprinkle each with cheese, onions, bacon.

In my opinion: Wow, this makes a ton...or maybe my potatoes were just jumbo. We had plenty for dinner and even more left over that we popped in the freezer. This is definitely a great soup recipe.

Monday, October 6, 2008

Green Chile Chicken Soup

Green Chile Chicken Soup

can Northern Beans
small can chopped green chiles
can shredded chicken
can chicken broth
can shoepeg corn

Bring to a boil. Simmer 10-15 minutes. Serve over tortilla chips. Garnish as desired with cheese, sour cream, etc...

Sunday, October 5, 2008

Corn Chowder

Corn Chowder by Crock Pot

3/4 c chopped onion
2 T butter
1 c frozen hash browns
1 c diced, cooked ham
10 oz frozen corn
1 c cream style corn
1 can cream mushroom soup
2 1/2 c milk
s & p parsley flakes

Combine all ingredients. Cover & cook on high 4-5 hours. Serves 8.

Saturday, October 4, 2008

Ham and Potato Chowder

Ham and Potato Chowder by Pillsbury

7.8 oz pkg Au Gratin Potatoes
1 1/2 c shredded carrot
1/4 t pepper
3 c water
2 c milk
1/4 c chopped fresh parsley

1. In a large saucepan, combine potato slices from mix, seasoning packet, ham, carrot, pepper, water, & milk. Bring to a boil.
2. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley and serve. 4 servings

Thursday, October 2, 2008

Chicken Tortilla Soup

Chicken Tortilla Soup by Kraft

6 flour tortillas (6")
1 1/2 t veg. oil
1/2 lb. boneless, skinless breasts cut bite size
2 cans (14 oz ea) chk broth
1 c Salsa (or Rotel)
1 c frozen corn
1 c shredded Cheddar cheese

1. Preheat oven to 400. Cut 2 tortillas into thin strips; toss with 1/2 t oil. Spread on baking sheet. Bake 10-12 min until crisp, stirring occ.
2. Finely chop 4 tortillas. Heat remaining oil in lg saucepan on med-high. Add chicken; cook & stir 5 min. Add ch. tortillas, broth, salsa, & corn. Bring to a boil, reduce heat to med-low & simmer 15 min. Spoon into bowls.
3. Top w/cheese & tortilla strips.

Wednesday, October 1, 2008

Chicken & Rice Casserole by meals.com

2 c cooked rice
2 c shredded Monterey Jack cheese
1 1/2 c cooked chicken, cut into bite-sized pieces
12 oz evaporated milk
1/2 c finely chopped red onion
2 large eggs, lightly beaten
1/4 c chopped cilantro
2 T butter, melted
1 T diced jalapenos
salt & pepper to taste

1. Preheat oven to 350. Lightly greas 2 qt casserole.
2. Combine all ingredients in casserole dish; stir well.
3. Bake 45-50 minutes until knife inserted comes out clean.

For freezer prep: prepare steps 1 & 2. Cover and freeze up tp 2 months. Thaw overnight. Bake 60-70 minutes.

Tuesday, September 30, 2008

Chicken in a Creamy Sun-Dried Tomato and Wine Sauce served over Pasta

3 T butter
1 T olive oil
4 lg boneless, skinless chicken breast halves, cut into strips
2 T all purpose flour
1 lb bowtie pasta
2 shallots, monced (I used garlic cloves)
1/2 c white wine
1 c whipping cream
1/2 c oil-packed sun-dried tomatoes, drained and chopped
3 T chopped fresh basil
salt & pepper

1. Bring large quantity of salted water to a boil in a stockpot.
2. Melt butter and oil in a large skillet. Toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. Transfer with a slotted spoon to a plate.
3. Add pasta to boiling water. Add shallots to the skillet and saute over medium heat for 1 minute. Stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. Bring to a boil, reduce heat, and simmer until the sauce thickens.
4. Return chicken to skillet to heat through. Salt & pepper to taste.
5. When pasta is al dente, drain, reserving 1/2 c water to add to sauce if it needs more liquid, or for added richness, add more cream. Serve sauce over pasta.

Serves 4-6

In my opinion: this is a fabulous dish, we should have it more often.

Monday, September 29, 2008

Delicious Fruit Dip

8 oz crean cheese, softened
7 oz marshmallow creme
1/4 c milk
1 1/2 t vanilla extract
1/2 t ground nutmeg

In a medium mixing bowl, combine all ingredients. Beat until smooth.

Serve with fruit!

In my opinion: this was fabulous.

Wednesday, September 24, 2008

Corn Chowder

Corn Chowder by Albertson's
1 T veg oil
1 small onion, coarsely chopped
2 pk (16 oz ea) frz whole-kernel corn, thawed
2 c water
3 chicken bouillon cubes
12 oz evaporated milk
1/2 c chopped red bell pepper
1/2 t chopped fresh rosemary
1 T chopped fresh basil

1. Heat oil in lg saucepan. Add onion; cook stirring occasionally until tender.
2. Add 4 c corn cook stirring occasionally until tender.
3. Add water and bouillon; cook stirring frequently, for 15 minutes or until corn is very soft.
4. Place corn mixture in blender or food processor. Blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper, & rosemary. Cook, stirring frequently, until chowder is thick and peppers are tender. Season with s&p. Garnish with basil. SOUTHWESTERN TWIST: add 4 oz can diced green chiles with the bell pepper. Eliminate the rosemary; stir in 1 t fresh cilantro. Garnish with cilantro instead of basil.

Saturday, September 20, 2008

Meatloaf Muffins with BBQ Sauce by Rachel Ray

1 2/3-1 3/4 lb ground sirloin (I have used grnd. beef)
1 medium onion, chopped
1 green bell pepper, chopped
1 lg egg plus splash milk, beaten
1 c plain bread crumbs
2 T grill seasoning
1 c BBQ sauce
1/2 c salsa
1 T worcestershire

1. Preheat oven to 450. Put ground beef in bowl. Add pepper and onion to meat.
2. Add egg beaten with milk, crumbs, and seasoning.
3. In separate bowl mix together BBQ sauce, salsa, and worcestershire.
4. Pour half into meat.
5. Mix together with hands. You can stop and freeze half if desired.
6. Brush a 12 muffin tin with EVOO or vegetable oil. Use an ice cream scoop to fill meat into each tin.
7. Top each with sauce.
8. Bake about 20 minutes. Cut 1 open to test center.
I have made this in an 8x8 pan, it took about 30 minutes.

In my opinion: I hadn't eaten meatloaf since I was a child and I thought I was taking a risk by making this but it was delicious! My in-laws were in town and they loved it too. It is so moist. I serve this with Rachel Ray's Smashed Potatoes.

Sesame Green Beans by Rachel Ray

1 1/2 lbs green beans washed and trimmed
1 T vegetable oil
1 t dark sesame oil
1/2 t crushed red pepper flakes
2 T toasted sesame seeds
Kosher salt

1. Steam green beans covered in 1/2" boiling water for 2 minutes. Transfer to colander and run under cold water. Drain well.
2. Heat nonstick pan over high. Add vegetable oil, sesame oil, and red pepper. Pan will smoke.
3. Add green beans and stir fry 2 minutes.
4. Add sesame seeds and salt. Toss

In my opinion: these are super easy to make and taste delicious!

Smashed Potatoes by Rachel Ray

2 1/2 lb small red potatoes
1/2 c half & half or milk
8 oz cream cheese, cubed
2 scallions, chopped
salt & pepper

1. Boil potatoes until tender, 15 minutes. While the water boils, you may begin Meatloaf Muffins w/BBQ Sauce.
2. When potatoes are tender, drain and return to hot pot to dry out. Mash with half & half. Add cream cheese and smash. Add scallions, salt, and pepper.

6 servings

In my opinion: these are great! We like to serve them with the Meatloaf Muffins with BBQ Sauce and Sesame Green Beans.

Potato Bacon Casserole by Nestle

4 c frozen shredded hash browns
1/2 c finely chopped onion
8 oz bacon, cooked & crumbled
4 oz shredded cheddar
12 oz evaporated milk
1 lg egg, slightly beaten
1 1/2 t seasoned salt

1. Preheat oven to 350. Grease 8" square baking dish. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon, and 1/2 cheese in prepared baking dish; repeat layers.
2. Combine evaporated milk, egg, and salt in a small bowl. Pour evenly over mixture; cover.
3. Bake 55-60 minutes. Uncover, bake for additional 5 minutes. Let stand 10-15 minutes before serving.

6 servings 477 calories; 28 g fat; 2 g fiber; 24 g protein

Friday, September 19, 2008

A fabulous pie!

Paula Deen's Butterscotch Blondie PieIt can't be an Aggieland Mommy picture without my cool Aggie plate compliments of my friend Elizabeth. We were both moving at the same time and when I went to her house to pick up boxes, she gave me this fabulous set of dishes, she knew how much I bleed maroon. Thanks so much Elizabeth!
Butterscotch Blondie Pie
1/2 (15 oz box) refrigerated pie crust
1/2 c firmly packed brown sugar
1/2 c sugar
1/2 c all purpose flour
1/2 c butter, melted
1/4 c dark corn syrup
3 large eggs
1 c butterscotch morsels
1 c toasted chopped pecans
Garnish: ice cream & butterscotch topping
1. Preheat oven to 350.
2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12" circle. Press pie crust into a 9" pie plate, crimping edges if desired.
3. In a medium bowl, combine sugar & flour. Whisk in melted butter, corn syrup, and eggs until mixture is smooth.
4. Stir in butterscotch morsels & pecans. Spoon mixture into prepared pie crust. Bake 40-45 minutes, or until center is set. Cool at least 30 minutes before cutting.
This pie tastes best warm with ice cream and butterscotch drizzled over the top.

Tuesday, September 16, 2008

Father's Grand Champion Cow Patty Pie

Picture found on Cookie Madness blog (one of my favs)

Father's Grand Champion Cow Patty Pie by my MIL

This really is good stuff y'all, despite the flavorful name!

1 stick butter, melted
1 c flour
1 c pecans, chopped finely

8 oz cream cheese
1 c Cool Whip
1 c powdered sugar
1 pkg vanilla pudding
3 c milk
1 pkg chocolate pudding (We use pistachio, my husband doesn't like chocolate-I know he's strange)

Final layer:
Cool Whip
chocolate sprinkles

1. Mix crust ingredients and pat in 8.5 x11 and slightly up sides. Bake at 350 for 12-15 minutes. Cool 5-10 minutes.
2. Mix cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust. Chill 5-10 minutes.
3. Mix both puddings and milk on high until firming up and add to pie mixture. Chill 5-10 minutes.
4. Top with Cool Whip, coconut, and chocolate sprinkles. Chill 2-3 hours.

In my opinion: This is super yummy and great to take to luncheons or pot lucks.

Saturday, September 13, 2008

Easy Cheddar Melt Chili

Easy Cheddar Melt Chili by Betty Crocker

1 lb lean ground beef (short cut: I always have pre-cooked meat in the freezer)
3 c hot water
1 Hamburger Helper Cheddar Cheese Melt
1 c salsa
1/2 c milk
1/4-1/2 t chili powder
2 cans (15 oz ea) spicy chili beans in sauce (undrained)
1/3 c milk
optional: chopped tomatoes and chopped green onions

1. Cook beef in Dutch oven over med-high heat, until brown; drain.
2. Stir in hot water, uncooked pasta, sauce mix, salsa, 1/2 c milk, chili powder, and beans. Heat to boiling, stirring frequently.
3. Reduce heat; cover & simmer 12-14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir topping mix & 1/4 c milk in bowl 30 seconds. Set aside.
4. Remove chili from heat; stir. Pour topping evenly over chili.
6 servings

Impossibly Easy Ham and Cheddar Pie

Impossibly Easy Ham and Cheddar Pie by Betty Crocker
prep: 10 min

1 1/2 cups cooked ham, bite size pieces
1 c shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 c)
1 small cooking apple, peeled & chopped (1/2 c)
1/2 c Original Bisquick mix
1 c milk
1/8 t pepper
2 eggs

1. Heat oven to 400. Grease bottom and side of 9" pie plate with shortening. Sprinkle ham, cheese, onions, and apple in pie plate.
2. In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
3. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Corn Chowder (Crock Pot)

Corn Chowder by Crock Pot Cookbook

3/4 c chopped onion
2 T butter
1 c frozen hash browns
1 c diced, cooked ham
10 oz frozen corn
1 can cream style corn
10 3/4 oz cream mushroom soup
2 1/2 c milk
salt & pepper
parsley flakes

Combine all ingredients. Cover and cook on high 4-5 hours. Serves 8.

Wednesday, September 3, 2008

Aloha Paradise Bars

Aloha Paradise Bars by Betty Crocker

1 pouch Betty Crocker sugar cookie mix
1/2 c butter or margarine, softened
1 egg
2 c white vanilla baking chips
1 c coarsely chopped dried pineapple
1 c flaked coconut (I left out because my husband doesn't like coconut)
1 c chopped macadamia nuts
1 can Eagle Brand Milk

1. Heat oven to 350. Spray bottom of 13 x 9" pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough onto bottom of pan.
2. Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with with sweetened milk.
3. Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Thursday, August 14, 2008

Chicken Yum Yum

Chicken Yum Yum by Jennifer P

6 boneless, skinless chicken breasts
1 c long grain rice (uncooked) I used 1 1/2 c
1 envelope onion soup mix
1 can chicken broth
1 can cream of chicken soup
8 oz shredded cheddar cheese
1/2 can water

1. Grease a casserole dish 11x8 or a little smaller. Mix together rice and soup mix. Spread evenly onto bottom of pan.
2. Lay uncooked chicken breasts on top of this.
3. In a bowl, whisk together broth and cream of chicken soup. Pour this mixture over the chicken. Smooth over. Add water.
4. Bake covered 1 1/2 hours at 350 (This was too long for me). After 30 minutes of cooking, sprinkle cheese on top and bake last hour uncovered.

Slow Cooking Thursday

Sandra is hosting Slow Cooking Thursday. I always get great SC ideas from the gals that post so stop by Sandra's site and see what's cookin'.
To see my SC recipes, click here.

Butterscotch-Peanut Fondue

I simply love fondue. Right before we moved to Aggieland, a friend had her birthday party at Simply Fondue in Arlington. It was really a fun place to gather with friends. It's a neat change of pace at the dinner table. I'm not sure why I haven't made any fondue in a few years but I've been thinking about it alot lately and I think that since it's our turn to host the next supper club, it would be neat to have a fondue party, so I've dusted off the ol' fondue recipes. Now I'm on a mission to gather the other recipes I've collected but haven't tried.

Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples

1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.

Pumpkin Spiced Latte

Pumpkin Spiced Latte allrecipes.com

I found this recipe online and can't wait to try it since Starbucks is out of our budget this year. It had great reviews.

1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice

Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice

White Hot Chocolate

White Hot Chocolate (with liqueur) by Sandra Lee

Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.

1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur

1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.

Cucumber Dip or spread

Cucumber Dip or spread

grate 1 lg cucumber, skin & all
add 1 T grated onion
drain well & place in bowl
add 8 oz cream cheese, softened
1/2 t saltdash pepper
1/2 t paprika
2 t lemon juice
1 t parsley flakes
2 t ch. fresh dill (or 1/4 t dill seed)

Let stand 30 minutes in lemon juice.
Blend well & chill. Add mayo to thin.
Serve as dip or put on little toast cut-outs.

Zesty Velveeta Dip

Zesty Velveeta Dip

16 oz Velveeta cut into 1/2" cubes
10 oz rotel
1 lb ground sausage, browned
1 onion, cut into bite-sized chunks
jalapenos to taste

Mix all ingredients in a microwave safe bowl. Cook 1 minute at a time, stir, continue to cook until melted.

Mandarin Almond Chicken Bites

Mandarin Almond Chicken Bites (also chicken salad) by Kraft

1/2 c finely chopped cooked chicken
1/2 c mand. orange segments, cut into 3rds
1/4 c dried cranberries
2 T sliced almonds
2 T Miracle Whip
48 crackers

1. Mix all ingredients. Cover. Refrigerate 1 hour.
2. Top each cracker with 1 t. Serve
In my opinion: This recipe was yummy. It could easily be served as a chicken salad.

Jalapenos wrapped in bacon

Jalapenos wrapped in bacon Uncle Chris

12 fresh jalapeno peppers
cream cheese
6 slices bacon

1. Cut jalapenos in half lengthwise, clean out seeds (wear gloves)
2. Fill with cream cheese
3. Wrap with 1/2 bacon sliceBake at 375 until bacon is cooked.

Cracker Wraps

Cracker Wraps

24 Club crackers
12 slices bacon, cut in half

Wrap bacon around crackers. Bake at 375 until cracker is browned and bacon is slightly crisp.

Almond-Bacon-Cheese Crostini

Almond-Bacon-Cheese Crostini by Southern Living

1 French baguette
2 slices bacon, cooked & crumbled
1 c sh. Monterey Jack cheese
1/3 c mayonnaise
1/4 c sliced almonds, toasted
1 T chopped green onions
1/4 t salt

1. Slice baguette into about 36 (1/4")slices; place on foil-lined baking sheet.
2. Bake at 400 for 5 min or until lightly browned.
3. Combine bacon and next 5 ingredients. Spread on bread.
4. Bake at 400 5 minutes or until cheese melts.
5. Serve immediately.
In my opinion: Oh my, I could eat all of them. This is the recipe I always make when asked to bring an appetizer!
Picture from Kiss the Cook blog.

Sausage Squares

Sausage Squares
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage

1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.
In my opinion: These are so delicious I could eat the entire dish! Make them-OFTEN!

Poppy Seed Pinwheels

Poppy Seed Pinwheels by my favorite Paula Deen

8 oz light cream cheese
1 t dried parsley
1 t dried chives
1/2 t garlic powder
1 can ref. crescent rolls
1 egg, slightly beaten
2 t poppy seeds

1. Preheat oven to 375.
2. In small mixing bowl, combine 1st 4 ingred.
3. On a floured surface, unroll crescent rolls into 1 long rectangle.
4. Spread mixture on, leaving 1" border. Roll up like pinwheel. Seal edges.
5. Spray baking sheet. Place roll on sheet, brush with egg & sprinkle with seeds.
6. Score every 1/2". Pull apart slightly. Bake until golden, about 10 min.

Roasted Garlic Spread

Roasted Garlic Spread

Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives

Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B

My Spicy Chex Mix

My Spicy Chex Mix   (Double recipe is at the bottom)

1 stick butter
2 T Worcestershire Sauce
1 T Tobasco Sauce
1/2-3/4 T garlic salt (or to taste) **
1 t cayenne pepper (or to taste) **
6 c Rice Chex (1/2  12 oz box)
6 c Corn Chex (1/2 12 oz box)
1 c mixed nuts
1 c pretzels
1 c Cheerios *optional

1. Preheat oven to 250 with butter in a roasting pan in the oven.
2. Once butter is melted, add Worcestershire and Tobasco. Stir.
3. Sprinkle with garlic salt & cayenne pepper
4. Add remaining ingredients and mix well.
5. Bake one hour, turning every 15 minutes.

If you are doubling this recipe, it is easier to buy the 12 oz boxes:
2 sticks butter
4 T Worcestershire Sauce
2 T Tobasco Sauce
1-1/12 T garlic salt ( or to taste)
2 t cayenne (or to taste)
2 c mixed nuts
2 c pretzels
2 c Cheerios*

I like to melt the butter in a glass measuring cup with a spout. Then I add the sauces and seasonings, stir WELL, and drizzle over the top, stir, drizzle, stir, etc.... until the butter mixture is gone and the cereal, nuts, and pretzels are evenly coated.

In my opinion: There is no other Chex Mix. This is the best, but not for the weak. We like heat in our family and might even try 1 1/2 t cayenne next time.

Oyster Crackers

Oyster Crackers Aunt Ellen's recipe

2 12 oz packages oyster crackers

2 c oil

1 t dill weed

1/2 t garlic powder

1 pkg dry Hidden Valley Ranch Salad Dressing

1. Preheat oven to 250.

2. Combine all ingredients except crackers. Mix well.

3. Add crackers. Mix to coat.

4. Spread evenly on baking sheet.

5. Bake 20-25 minutes, stirring after 10 minutes.

6. Remove from oven and cool.

Busy Mom's Shortcuts

My biggest tip is to buy 5-10 lbs of hamburger meat at the store, cut into 1 lb portions, cook and freeze. You only have to clean the pan once. I cook several portions with taco seasoning because so many recipes call for it. I also do this with ground breakfast sausage.

There are some obvious quick meals listed below but I am going to add them anyway for a quick reference:
-Spaghetti, garlic bread, salad
-Buy frozen stuffed shells or ravioli, add spag. sauce and mozzarella, good with garlic bread and salad -Frozen pizza and salad
-Buy frozen wings, bake, add Louisiana Hot Sauce, (it tastes like Wings 'n More),serve w/carrots -Tyson Frozen steak fingers, instant mashed potatoes (microwave), corn, LOTS of cream gravy -Taco Soup...see recipe in Soup's comments
-Tacos with beans and rice
-Frozen fish or fish sticks, corn, instant mashed potatoes
-BBQ sandwiches (buy the BBQ at Sam's), potato salad, green beans
-Sam's chicken stuffed with brie and apples, rice/potato, veggie
-Gorton's frz shrimp scampi over buttered pasta, salad, garlic bread
-Taco "ring" - roll out crescent rolls dough into lg rectangle, spread pre-cooked ground beef with seasoning down the middle, add lots of cheddar cheese, fold the sides over, covering the filling, bake according to crescent rolls directions. Original recipe makes a ring, I simplified it by doing this. Serve with salad.
-Hamburger Helper
-Meatloaf: make it ahead of time and freeze it.

Vicki's Quick, Easy, & Delicious Enchiladas

Vicki's Quick, Easy, & Delicious Enchiladas

1 lb ground beef (remember, I have mine pre-cooked in the freezer)
1 can cream mushroom soup
1 can enchilada sauce
8 oz shredded cheese
corn tortillas
*4 oz diced green chiles

1. Heat cooked meat in skillet, add soup and enchilada sauce.
2. Add chopped onion and green chiles if desired. 3. Bring to a boil & simmer about 20 minutes. 3. Fry tortillas in small amount of oil about 5 seconds each, fill with cheese, roll up.
4. Place in sauce and heat just long enough for cheese to melt. Serves 4.

Chili-Cheese Taco Casserole

Chili-Cheese Taco Casserole by Pillsbury

20 oz tub refrigerated taco sauce w/seasoned ground beef (I just grab seas grnd bf from freezer) 11 oz can Mexicorn, drained
3 c chili cheese flavored fritos
1 c shredded cheddar
*sour cream
*chopped tomatoes
*black olives
*chopped gr. onions

1. Heat oven to 375. Spray 8" square baking dish. Spread half the beef. Top with half the corn; stir slightly. Sprinkle w/ 1 1/2 c chips. Top w/remaining beef and corn; stir slightly. Cover w/foil. 2. Bake 30 min. Uncover; sprinkle w/remaining chips and cheese. Bake uncovered an additional 8-10 min or until cheese is melted.
3. Optional: top with optional toppings

Monterey Chicken Casserole

This meal only messes up the bowl and the casserole dish!

Monterey Chicken Casserole by meals.com

4 c cooked chk breast cut 3/4"
16 oz thick & smooth taco sauce
2 4 oz cans diced green chiles
1 c frz corn kernels
3/4 c instant rice
1/2 c water
2 1/4 oz sl. olives, drained
12 taco shells, crushed
8 oz sh. cheddar
*gr. onions, sliced

1. Preheat oven 375. Combine chicken through olives in lg bowl. Spoon into greased 13x9.
2. Bake 30-35 minutes. Meanwhile, combine shells & cheese.
3. After 35 minutes baking time, sprinkle shells & cheese over chk and bake 10 more minutes. Serve with sour cream.

Pasta shells with sausage, tomatoes, & cream

Pasta shells with sausage, tomatoes, & cream by meals.com

8 oz sm seashell pasta
1 lb grnd breakfast sausage (keep some pre-cooked in the freezer)
1 14 oz Ital. style diced tomatoes (or Rotel)
1/2 c whipping cream
1/4 c fresh shredded Parmesan

1. Cook pasta according to package.
2. In lg skillet, brown sausage, drain. Pour tomatoes & cream into skillet. Cook 5-6 min. over med-high.
3. Add sausage & pasta. Top with parmesan. Serve. prep time: 10 min

Cheesy Rosemary Turkey Bake

Cheesy Rosemary Turkey Bake

6 c chopped, cooked turkey (or chicken)
3/4 c mayonnaise
1/4 c slivered almonds
1 t dried rosemary leaves, crushed
8 oz shredded cheddar cheese
1 medium onion chopped (1/2 c)
2 T lemon juice
1/2 t salt
1/2 t pepper
6 stalks celery sliced 1/2"

1. Heat oven to 350. Grease 9x13 (3 qt) baking dish. Stir together all ingredients except 1/2 c cheese.
2. Spoon into baking dish. Cover, bake 45-55 minutes or until heated through. Sprinkle with remaining cheese. Continue baking until cheese is melted.

Poppy Seed Chicken

Poppy Seed Chicken

4-5 small-med breasts, pre-cooked and in bite-sized pieces (3 large) (3-4 cups)
small container sour cream
1 can cream of mushroom soup
1 roll Ritz crackers, crushed
1 stick butter, melted
2 T poppy seeds

1. Mix chicken with sour cream, soup, and poppy seeds. Spread into casserole dish.
2. Mix butter with crackers and spread on top.
3. Bake 25-30 minutes at 350.

In my opinion: OH MY GOODNESS! This is so delicious, I think we could eat this once a week. It is easy (Especially if you have the chicken pre-cooked and in the freezer like I do). There are few dishes, definitely great for busy families!
You could easily freeze this meal before step 2. So....when making your grocery list, buy double OR TRIPLE the ingredients and get out 2-3 casserole dishes 8x8. When you've combined the soup, sour cream, chicken, and seeds, pour half into the freezable container for later and bake the other half. Two meals in one day and half the dishes!

Pork Chops with Apple Sage Stuffing

Pork Chops with Apple Sage Stuffing (can refrigerate 8 hours or overnight) by Pillsbury

1 T butter
1/2 c chopped onion
1/2 c thinly sliced celery (I leave out)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pk sage & onion
1 step stuffing mix
4 4oz boneless sm. pork chops
2 T apple jelly

1. Spray 8" (2 qt) glass dish. Melt butter in large skillet over medium. Add onion & celery; cook 3-4 minutes until crisp tender, stirring occasionally.
2. Add apple through juice, cook 2-3 minutes or until mixture comes to a boil. Remove from heat, stir in stuffing mix.
3. Spread in dish. Top with pork chops.
4. Cover with foil. Refrigerate 8 hours/overnight or heat oven 350. Bake covered 30 minutes.
5. Uncover, brush chops with jelly. Bake uncovered 15-20 min until chops are thoroughly heated. 4 servings

In my opinion: This is such a good recipe! It incorporates so many wonderful flavors into the stuffing and you don't even have to wait until Thanksgiving or Christmas!

Pasta with Bacon, Caramelized Onions & Cheddar Cheese

Pasta with Bacon, Caramelized Onions & Cheddar Cheese by Betty Crocker
I absolutely love this recipe!

1 medium onion thinly sliced
2 T olive oil
2 T butter
16 oz fettuccine
1/2 lb sliced bacon
1 1/2 c heavy whipping cream
2 c shredded cheddar cheese

1. Place onion, oil, and butter in heated pan. Cook and stir until onions are nicely browned.
2. Meanwhile, cook and drain fettuccine as directed. Cook bacon until crisp. Drain & chop into small pieces.
3. Heat whipping cream to boiling in 2 qt saucepan. Mix in 1 c of the cheese and add onions. Pour over fettuccine. Toss to coat. Top with remaining 1 c cheese. Sprinkle with bacon and salt to taste.

In my opinion, this is one of my favorite recipes! So easy to make and tasty.

Mexican Cornbread

Mexican Cornbread

1 lb cooked ground beef
2 packages jalapeno cornbread mix plus ingredients on package (eggs & milk)
1 can cream style corn
2 c cheddar cheese, shredded
*jalapeno slices

1. Mix ground beef, cornbread mix plus eggs & milk, corn, and 1/2 c cheese in a large bowl. Add some jalapeno slices if desired.
2. Pour into 9x13. Bake according to cornbread directions.
3. Top with remaining cheese. Bake until cheese has melted.

Pasta Bake

 from my sweet friend, Denise B

If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.

1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese

1. Cook spaghetti according to package directions and drain.
2. Brown Italian sausage (remove casings 1st) and drain.

3. In a large bowl mix egg and sour cream.

4. Add drained spaghetti and mix.

5. Spread into a lasagna pan (9 1/2 x 13 1/2).

6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.

7. Bake at 375 until cheese has melted (about 15-20 min).

Baked Ziti

Baked Ziti Cori's recipe

1 lb dry ziti pasta (or penne)
1 onion, chopped
2 26 oz jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella cheese, shredded
2 T grated Parmesan cheese
1 lb ground beef (I keep pre-cooked in freezer)

1. Cook pasta al dente & drain.
2. In a large skillet, brown onion and beef together. Drain. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Butter a 9 1/2 x 13 1/2 baking dish. Layer as follows: 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan cheese.
4. Bake for 30 minutes in preheated oven, or until cheeses are melted.

Chicken Spaghetti

Chicken Spaghetti Aunt Ellen's recipe

3 chicken breasts, cooked and diced
12 oz pkg spaghetti, cooked
1 c chicken broth
1 can cream of celery
1 can Rotel
1/3 block Velveeta

Mix all ingredients except breadcrumbs, sprinkle with breadcrumbs. You could also separate into 2 dishes and freeze one. Bake at 350 for 25-30 minutes.

Wednesday, August 13, 2008

Chicken Asiago

Chicken Asiago by thatsmyhome.com

Fabulous dish...worth the effort

1 qt heavy cream (Not half & half)
1 T chicken base
1/2 lb Asiago cheese
1 T cornstarch dissolved in 1T water
1 lb bow tie pasta
6 slices bacon, diced
1 T olive oil
1/2 diced onion
1 t minced garlic
2 green onions, chopped
4 oz sliced mushrooms
1 lb chicken breast cut in 1" pieces

1. Add the cream to a large pot with chicken base and bring to a boil. Add the asiago and stir until melted. Add the cornstarch and water and keep stirring. Sauce may be made up to 48 hours in advance.
2. Boil pasta according to package directions to ala dente, drain.
3. While pasta is cooking, heat large skillet and add bacon. Cook until crisp and drain on a paper towel. Remove bacon fat from pan and add 1 T olive oil.
4. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion, & mushrooms to the pan and saute 4-5 minutes until onions are soft and transparent.
5. Add sauce to the pan and heat through. Toss with the cooked pasta and bacon bits. Garnish with chopped tomatoes and parmesan. Serves 8-10.

Lemon Ice Box Pie

Lemon Ice Box Pie by Stephen's Granny

1/3 c lemon juice
1 can Eagle Brand Milk
2 c Cool Whip
1 small can drained crushed pineapple
chopped pecans for garnish
6 oz graham cracker crust

Mix and chill

5 Minute White Chocolate Hazelnut Pie

5 Minute White Chocolate Hazelnut Pie by Ready Crust

1 reduced fat graham cracker pie crust
1 1/4 c cold milk
2 T hazelnut flavor instant coffee
2 pkg 4 serving size fat-free white chocolate pudding
8 oz frozen light non-dairy whipped topping, thawed

1. Beat milk, coffee, pudding mixes, and 1/2 of whipped topping in medium bowl with wire whisk 1 minute (mixture will be thick).
2. Spread in crust. Spread remaining whipped topping over pudding layer.
3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired. 8 servings

Brandied Steakside Mushrooms

Brandied Steakside Mushrooms by Paula Deen

3 lb fresh mushrooms, sliced
8 T butter
seasoning salt
1/4 c Worcestershire sauce
1/2 c brandy

1. In large skillet, saute sliced mushrooms in butter until brown. Sprinkle liberally with sesoning.
Add Worcestershire sauce & simmer until almost all sauce is absorbed by the mushrooms.
2. Add brandy and continue to simmer until mushrooms are tender.

Corn Casserole

Corn Casserole by Paula Deen
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar

Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.

I made this for Christmas a few years ago and it is rich and cheesy, need I say more?

Chicken Tetrazzini

Chicken Tetrazzini by Butter Busters

1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella

1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.

Sunday, August 10, 2008

Menu Plan Monday

Wow, I've been away from Menu Plan Monday for such a long time but since April, I've been through so much...my mother's sudden passing, my grandmother's passing, moving with 3 small children, need I say more?
Anyway, I'm glad to be back and hope I can keep up this time. Hop on over to Organizing Junkie for lots of great recipes! Here's what we're having this week:
Sunday: Chicken with Rosemary Sauce, Rosemary Potatoes, salad
Wednesday: Dinner Crepes- so yummy...recipe to be posted soon
Saturday: Something on the grill

Pork Chop 'n Potato Bake

Pork Chop 'n Potato Bake recipe from Jennifer P at church
If you use low fat sour cream and cheese, this is 9 points on WW.

6 pork chops
meat tenderizer
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions

1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.

Aunt Joanie's New Year's Stew

Aunt Joanie's New Year's Stew

1 box frozen corn
3 cans black-eyed peas
1-2 lbs Eckrich sausage, sliced
1 can crushed tomatoes
8 oz tomato sauce
3/4 onion
cumin to taste
garlic powder to taste

Combine all ingredients in a slow cooker or a 6 qt pot. Simmer until cooked throughout.

In my opinion: Well of course I like it or I wouldn't have asked my aunt for the recipe. This is delicious just as it is, no need to add sour cream or cheese unless you just want to. This will become our annual New Year's Day lunch.

Saturday, August 9, 2008

My Aunt Joanie's Taco Stew

I am not sure if my love for cooking and baking came from my mom or her little sister Joanie. Either way, recipe collecting has become an obsession and this one has quickly become one of my favorites.

My Aunt Joanie's Taco Stew

1 lb cooked ground beef
1 cube beef bouillon
1 pk taco seasoning
1 pk Ranch dressing mix
1-2 cans ranch/pinto/chili beans
1 can carrots
1 can corn
1 can sliced new/white potatoes
cumin and garlic powder to taste
1-2 cans filled with water

Heat until ready to eat. Serve over chips. Garnish with cheese, sour cream, and green onions.

Mrs. Salter's Peanut Butter Pie

Mrs. Salter's Peanut Butter Pie Paula Deen

1 1/2 c heavy whipping cream
1/4 c sugar
8 oz cream cheese
1 c crunchy peanut butter
1 c powdered sugar
graham cracker crust

1. Whip cream with 1/4 c sugar. Mix all other ingredients until smooth & fold in whipped cream until well blended.

2. Pour into crust and chill for several hours.