Slow-Cooker Beef Pot Roast

   A great crockpot recipe.  Always good for busy holiday season.  Good in warm weather!!

1 8oz. package presliced mushrooms

1/2-1 green bell pepper, chopped

1/4 c. plus 2 T. ketchup

1/4 cup water

1 T worcestershire sauce

1/2 teaspoon black pepper

1/4 teaspoon salt

2 pounds shoulder pot roast

Place mushrooms and bell pepper in crockpot (coated with cooking spray).  Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.  

Heat a large nonstick skillet over medium high heat.  Coat pan and roast with  cooking spray.  Cook 3 minutes on each side (until browned).  Place roast over vegetables in cooker; pour ketchup mixture over roast.  Cover and cook on high for 1 hour.  Reduce heat to LOW; cook 6-7 hours until roast is very tender.  

Yields 6 servings!

20 Great Wines for 10 Bucks or Less

An article from Southern Living- Get excited!!!

White:

D'Arenberg, The Stump Jump White, Australia

Alois Lageder, Pinot Grigio, Italy

Vina Montes, Sauvignon Blanc, Chile

Simonsig, Chenin Blanc, South Africa

Stone Wolf, Pinot Gris, Oregon

Miguel Torres, Sauvignon Blanc, Chile

Hogue, Pinot Grigio, Washington

Jewel Collection, Viognier, California

Amberhill, Chardonnay, California

Red:

Miguel Torres, Syrah, Chile

Altos Las Hormigas, Malbec, Argentina

Bogle, Petite Sirah, California

Concha y Toro, Carmenere, Chile

Rosenblum, Zinfandel, California

Bodegues Sumarroca, Tempranillo, Spain

Tasca d'Almerita, Nero d'Avola, Italy

Wyndham Estate, Shiraz, Australia

Di Majo Norante, Sangiovese, Italy

Bodega Norton, Malbec, Argentina

Rancho Zabaco, Zinfandel, California

Not gonna lie, haven't tried ANY of these... but who can resist a full-fledged list of affordable wines?  PLEASE if you try one you love or hate comment accordingly.  And happy thanksgiving!!  

Pineapple Cheeseball

2 blocks cream cheese

1 small can crushed pineapple, drained

1/4 finely chopped bell pepper

2-3 T. finely chopped onion

1 1/2 t. seasoned salt

 

Mix all ingredients well.  Chill.  Make into 2 balls.  Roll in chopped pecans. Serve with crackers.

Chicken Divan

6-8 chicken breasts, boiled

steamed broccoli (cooked, but not mushy because they cook in the casserole)

1 can cream of onion soup

1/2 c. sour cream

1/2 c. mayo

Grated sharp cheddar cheese

Boil chicken.  Steam broccoli.  Put broccoli in bottom of 13 x 9 pyrex.  Chicken on top.  Mix soup, sour cream, mayo.  Spread over top of the casserole.  Top with plenty of cheese (1 cup or 2)

Bake at 375 degrees for 30 minutes.  

Refrigerator Bran Muffins

This dough keeps 6-7 weeks in the refrigerator.  You can dish out however many you want to make fresh and save the rest for later!!

In 4 separate bowls:

1.  2 cups Nabisco 100% Bran

     2 cups boiling water

2.  1 heaping cup oil

     3 cups sugar

3.  4 eggs

     1 qt buttermilk

   

4.  5  cups flour

     1  teaspoon salt

     5 teaspoons baking soda

     4 cups Kellogg's All Bran

Pour boiling water over 100% bran and let stand.  Beat with spoon.  Add oil and sugar.  Add bowl # 3 (eggs/buttermilk) to mixture.  Add #4 items to the mixture.  Fold in All Bran at the last.  

Bake 400 degrees for 20 minutes in greased muffin tins.  Stir before each use.  You can add pecans if you like to...!!

Mary Bishop's Pumpkin Bread

  Another wonderful holiday dish!  Mary Bishop gave me this recipe in a cookbook for a wedding gift and just got around to making it.  Hope you love it, too :)

Pumpkin Bread

1 cup vegetable oil

4 cups cooked pumpkin

4 cups sugar

5 cups flour

1 tsp cloves

4 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp vanilla

1 cup chopped pecans

Combine oil and pumpkin

Sift dry ingredients

Combine with pumpkin

add vanilla and nuts!

Bake 350 degrees for 1 hour.  Hmmm....

Gingerbread Boys (People, really)

  I'm getting excited- making this recipe for some little girls I'm babysitting for tonight.  It's such a fun holiday recipe.  I have a feeling we will be making more "princesses" than "boys" tonight... And don't underestimate the amount of fun that adults have whacking and molding the dough, either!  

 

1 c. sugar                     1 1/2 t. soda

1 c. margarine              1 t. salt

1 egg                            1 t. ginger

1 scant c. molasses      1/2 t. ground cloves

3 T. vinegar                   1/2 t. cinnamon

5 c. plain flour

 

Cream sugar and margarine.  Add egg, molasses and vinegar.  Add dry ingredients and mix well.  Cover and chill dough for several hours.

 

To make "boys" and "girls":  Using small pieces of dough, make 1 flattened ball for head and 2 strips for legs and arms. Assemble on greased cookie sheets.  Decorate with raisins for eyes and nose and cherry slice for a mouth.  Bake for 10 to 15 mins. at 350 degrees.  Dough keeps well in fridge in a Ziploc bag.

 

Heavenly Freeze

28 oreos

1/4 c. margarine, melted

6 teaspoons margarine

1/2 gallon icecream

1 c. sugar

1 (5 oz) can evaporated milk

4 squares semi-sweet chocolate

1 teaspoon vanilla

Put oreos in the food processor with 6 teaspoons margarine, melted.  Place in a 9x13 pyrex.  Freeze.  Let the icecream sit out until softened.  Spread over frozen oreo crust.  Boil sugar, evap milk, vanilla, chocolate, and margarine for one minute.  Let cool.  Pour over the icecream and refreeze.

This takes three steps of freezing.  Tastes delicious with coffee icecream.  My momma adds whipped cream and pecans on top of every serving.  I have also made it with mint chocolate chip icecream.  Yum!!

Spinach Artichoke Dip

1 1/2 packages of cream cheese, softened

juice of one lemon

1 cup parmesan

1/3 c. sour cream

1/3 c. mayonnaise

1 (10 oz) package of chopped spinach, thawed and drained

1 (12 oz) jars of marinated artichokes chopped

1 clove garlic minced

Mix all of the above in a crock pot and let it heat up on low.  Serve with Triscuits or tortilla chips.

Pumpkin Cheesecake

Jan made this in honor of Halloween.

Crust:

1.5 cups graham cracker crumbs

1/3 cup ground almonds

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

Mix crumbs, almonds, ginger, and cinnamon.  Stir in butter.  Press onto bottom of 10 inch springform pan.  Bake at 425 degrees F for 10 minutes.  Remove pan from oven; reduce temperature to 325 degrees F.

Filling:

4 (8 oz) packages cream cheese, softened

1 1/4 cups sugar

3 tablespoons maple syrup

3 tablespoons cognac or brandy

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 eggs, room temperature

1 cup cooked pumpkin

1/4 cup whipping cream

Beat cream cheese at high speed of electric mixer until smooth.  Gradually add sugar, beating until fluffy and light.  Add syrup, cognac, ginger, cinnamon, and nutmeg; blend well.  Add eggs, one at a time, beating well after each addition.  Add pumpkin and cream; mix well.  Pour into prepared crust.  Bake at 325 degrees F for 45 minutes.  Turn off oven.  Do not open oven door during baking or for 1 hour thereafter.  Remove cake after 1 hour.  Return oven to 425 F.

Topping:

2 cups sour cream

1/4 cup sugar

1 tablespoon maple syrup

1 tablespoon cognac or brandy

1/4 cup almonds, sauteed in butter

Blend sour cream, sugar, syrup, and cognac.  Spread over cake.  Bake at 425 F for 10 minutes.  Allow to cool to room temperature for 1 hour.  Arrange almonds around top edges of cake.  Chill at least 3 hours before removing form.

This is from Perennials:  A Southern Celebration of Foods and Flavors

Meaghan's Banana Crumb Muffins

   Last weekend Meaghan brought these muffins to the cabin weekend.  They're heavenly; tastes like banana bread in a bite-size form.   Get ready!

BANANA CRUMB MUFFINS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

Topping for muffins

·          1/3 cup packed brown sugar

·          2 tablespoons all-purpose flour

·          1/8 teaspoon ground cinnamon

·          1 tablespoon butter

1.      Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.      In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.      In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.      Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 ** Can always add nuts to this recipe if you so desire! Would be yummy.

Chicken Spinach Lasagna Casserole

Jan made this fantastic chicken concoction this weekend in South Georgia.  It's originally a Trisha Yearwood recipe that Jan has altered and doctored to make her own.  Have fun with this scrumptious recipe:

1 (10 oz) package frozen spinach, thawed and drained 

2 cups cooked chicken, shredded

2 cups grated cheddar cheese

1/3 cup chopped onion

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp soy sauce

1 (10 oz) can cream of mushroom soup

1 cup sour cream

1 small jar sliced mushrooms, drained

1/3 c. mayonnaise

1 lb. egg noodles, cooked

1 c. grated Parmesan cheese

1 c. chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine spinach, chicken, cheddar cheese, onion, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.  Spray a 9 x 13 pyrex.  Dump in drained egg noodles in bottom of the pan. Add in mixture over top.  Parmesan cheese on top.  Bake for 30 minutes.  Add pecans to the top of the casserole.  Cook another ten minutes.  Enjoy!!

Navy Bean Soup (with sausage)

I dedicated my Saturday afternoon to this soup-- but I'm looking forward to eating it all week long and not having to worry about cooking.  Good with cornbread or cheese toast.

Navy Bean Soup:

 

1 16 oz package of dried navy beans, soaked 5 hrs. 

8 c. water 

1 c. tomato juice (or a whole can of tomato something; diced or sauce)

1 smoked ham hock - I use polish sausage, either would be good

1 bay leaf

3/4 c. diced onion

1/2 c. chopped carrots

1/2 c. chopped celery and leaves

1 clove garlic, minced

1/2 c. milk

1 c. cooked diced potatoes

1 t. sweet butter

2 t. whilte vinegar

salt and freshly ground white pepper to taste

crushed (or liquid) red pepper

 

Drain and wash beans.  Add water and juice. Cover. Over mid-hi heat, bring to boil. Add everything thru garlic.

Reduce heat. Cover and boil slowly 'til beans are tender.  About an hour and a half. Quarter and cook the potatoes on the stove.  Place milk, potatoes and butter in blender.  Puree.  Add 2 c. of beans and veggies and 2 c. of liquid (preserved from the initial bean soaking) in blender.  Puree and return to pot.  Season with remaining ingredients.

 

Momma Hookie's Cookies

Don't ask!  My momma found this recipe in the newspaper a while ago and has been making them like a machine ever since.  They're a perfect dessert because they are not too sweet and have a lot of texture to them.  Addictive, in fact!  Enjoy:

MOMMA HOOKIES COOKIES

1 1/2 c. sugar

1 c. butter, softened

1 egg

1 t. vanilla extract

1 1/4 c. flour

1/3 c. cocoa powder

1/2 t. baking soda

1/2 t. salt

3 c. uncooked oatmeal (I don't use quick; I use long-cooking kind)

6 oz. choc. chips (small bag; 1 c.)

1/2 - 1 c. chopped nuts (Mama Hookie doesn't use these; Mama Brearley does!)

 

Preheat over to 350. Lightly grease a cookie sheet.

Combine sugar and butter in a large bowl. Beat until fluffy. Add egg and vanilla.

Mix together: flour, cocoa, baking soda and salt. (Says sift, but who does that anymore?)

Stir into creamed mixture.  Add oats and chocolate chips.

 

Dough will be very stiff.  Add up to 1/4 c. water if needed.  Form tablespoon-size balls and place on prepared cookie sheet.  Flatten slightly.  Bake 10 - 12 mins.

Black Beans and Rice

So this is also an Ingrid Hoffmann recipe from the food network.  I found it last week for Molly when she was doing a Mexican fiesta party...  she says it was a hit!  So I figured that's enough of a response to add it here.  And it would go really well with the chicken enchilada recipe, also.

Ingredients

• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 green bell peppers, chopped
• 3 garlic cloves, chopped
• 4 bay leaves
• 1 tablespoon ground cumin
• 2 cups long-grain white rice
• 4 (14-ounce) cans black beans, drained and rinsed
• 2 (14-ounce) cans diced tomatoes with green chiles drained
• 2 cups water
• 1/4 cup apple cider vinegar
• Kosher salt and freshly ground black pepper

Directions

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

Four Cheese Baked Penne

  This is a great dish for winter time.  It's comfort food - warm and cozy!  And it's a good vegetarian dish- no meat.  It makes a lot, so you can always half it.  But it keeps great, too...

I've got to give credit where credit is due:  Food Network!  Three years ago, but I think if it sits in my recipe card box for that long, I start to feel ownership :)

Ingredients

• 1 pound whole-wheat penne
• 1 1/2 cups small-curd low-fat cottage cheese
• 1 cup part-skim ricotta cheese
• 1 1/4 cups shredded part-skim mozzarella cheese, divided
• 3 tablespoons chopped parsley
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, finely chopped
• 1 (15-ounce) can low-sodium crushed tomatoes
• 1 (8-ounce) can low-sodium tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon chili flakes
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1/4 cup grated Parmesan (3/4 ounces)

Directions

Preheat oven to 400 degrees F.

Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.

Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.

Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.

Kippy's Shortbread

  A hallmate's grandmother makes delicious shortbread that I tried for the first time this weekend...

Kippy’s Shortbread

 

1 C. sugar

2 C. butter

1 C. cornstarch

2 C. flour

1 '/2 to 2 C. additional flour for kneading

 

In a large bowl cream sugar and butter. Gradually mix in cornstarch and flour. 

 

Remove from bowl and place on a lightly floured surface. Knead adding additional flour (1.5-2 cups) as necessary.

 

For Rectangular shortbread:

Use a 9x12 or 10x15 inch pan. Press the dough into pan. Mark into sections with a knife. Prick each section of dough with a fork.

 

For round or triangular shortbread:

Roll into a "log." Cut into 12 or 16 pieces, depending on size cookies desired. Roll each section into a ball. Place on a cookie sheet and press down with palm of your hand, so each circle is about 1/2 inch thick. With the edge of a knife indent each circle to make 4 to 6 sections in each, similar to a wheel. With a fork prick each of those sections. Crimp edges slightly with tines of a fork (for decoration only, not necessary). Sprinkle with granulated sugar.

 

FIRST:

Bake at 300 degrees for 30 minutes.

 

SECOND:

Reduce heat and bake at 200 for 1 hour.

 

Cut while warm.

 

Store in an air tight container. Improve with age. Shortbread freezes well.

 ** I put the shortbread in for this amount of time in the oven and it was not quite done.  I would either cook 10 minutes longer or 300 for more like 45 minutes...

YUM!

The Best Chili EVER.

    I made a big ole crockpot of this chili last night and it's gonna last us through the weekend.  It's easy and can simmer all day long.  Great with the broccoli cornbread:

2 lbs. ground beef or chuck

1 green bellpepper

1 medium onion

1 can petite diced tomatoes

1 can (12 oz.) of tomato sauce

2 cans light red kidney beans

2 TBsp. chili powder

3 whole cloves

1 bay leaf

1 tsp salt

1/4 tsp black pepper

Here's what ya do.  Brown the beef (mostly), drain excess fat.  Add in chopped onion and bellpepper.  Cook.  I then transfer to a crockpot.  Add in tomatoes, tomato sauce, and seasonings.  Do NOT add in the beans until 15-20 minutes before you are ready to eat the chili, as they will get mushy if they sit all day.  Simmer on the LOWEST setting until you're ready to serve it up.  Great fall meal!!!

Peanut Butter Pie

   Ok, so it's not so good for the diet.  HOWEVER, it is such a popular dessert... a great dish to share.  I received this recipe from a girl in my Greek school class this summer.  It was so tasty I decided to post it:

Peanut Butter Cream Pie recipe:

Ingredients:
2 (15 oz.) pie crusts
2 cups semi-sweet chocolate
3 sticks margarine
1/2 cup powdered sugar
1 cup brown sugar
1 cup peanut butter
12 oz. cool whip
1 tablespoon corn syrup
2 tablespoons milk
(optional) 1/4 cup peanut butter chips for decoration

Pie Crusts:
*Make sure to put enough fork holes in crust so crust doesn't bubble
*Bake crust @450 for 9-11 minutes or until golden brown

Bottom Layer:
*Melt together: 1 cup semi-sweet chocolate chips, 2.5 tablespoons margarine, 2 tablespoons water, 1/2 cup powerdered sugar
*This makes enough for both crusts.  After crusts are cooled, spread chocolate on sides and on bottom of crusts.  Refrigerate until chocolate hardens.

Peanut Butter Layer:
*Melt together: 1 cup margarine and 1 cup brown sugar.  After mixture is melted together, stick in refrigerator for 10 minutes.  After mixture is cooled, add 1 cup peanut butter and mix well.  After mixed, add 12 oz. cool whip and mix well.  Spread the peanut butter mixture into the pie crusts and put in refrigerator.

Top Layer:
*Melt together: 1 cup semi-sweet chocolate chips, 2.5 tablespoons margarine, 2 tablespoons milk, 1 tablespoon corn syrup.
*After everything is melted together, spread evenly on top of pies and either refrigerate or freeze.

(optional) decoration:
*Melt 1/4 cup peanut butter chips with approximately 1 tablespoon milk.  Once mixture is melted and smooth, decorate tops of pies to your liking!

**Hint for serving: Run knife under hot water for cutting**

Chicken Enchiladas!

This is actually a recipe I found two years ago on the Food Network site.  It is by Ingrid Hoffmann.  This is probably more of a weekend meal as it takes a little while to assemble and cook, but it makes YUMMY enchiladas that last a while.  And they continue to taste just as good once the flavors have marinated:

Salsa:

1 14 oz. can diced tomatoes with chiles, drained (Rotel)

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded and finely chopped (BE SO CAREFUL CHOPPING THIS...wear gloves!)

1/2 cup finely chopped cilantro leaves

1 lime, juiced

pinch of salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded

2 cups grated cheddar cheese 

1 cup sour cream

1/2 small red onion, finely chopped

salt and freshly ground black pepper

6 (8inch) flour tortillas -- whatever size you want, it will just vary how many will fit into the 9X13 pyrex

Prepare the salsa first.  Combine Rotel, scallions, jalapeno, cilantro, and lime juice in mixing bowl.  Add a healthy pinch of salt and set aside (at room temp) until ready to cook enchiladas.

Preheat your oven to 350 degrees.  Spray a 9X13 pyrex.  

Place the shredded chicken in a large bowl.  Add HALF the grated cheese, all of the sour cream and onion and season with salt and pepper.  Mix well.

Place the tortillas on your work surface.  Spoon chicken mixture across center of the tortillas (I pack em pretty full).  Roll them closed and place, seam side down, in the prepared baking dish.  Pour the salsa over the tortillas.  Cover with foil and bake until heated through.  About 40 minutes.

Remove foil and sprinkle with remaining cup of cheese.  Return to the oven until cheese is melted and edge of tortillas begin to get crisp.  5-8 minutes.

SO good served with black beans and rice.  These taste really fresh!  PLEASE be careful with the jalapeno.  The first time I made these, my hands burned for four hours after dealing with the jalapenos without gloves on.  If you don't have gloves, at least put a grocery bag over your hand while chopping and de seeding them...  otherwise, ENJOY!!!

Brown Rice

  So it sounds pretty unexciting.  HOWEVER, it's the perfect side for any kind of chicken or casserole.  It's a staple in the Buckley household:

one cup rice (uncooked!)

one can Beef Consumme soup

one can Beef Bouillon (or just a can's worth of water heated up with a beef bouillon cube dissolved in it.  I use the Beef Consumme can to measure, but DONT put it in the microwave)

one stick margarine or real butter

one med/large Vidalia onion diced

Preheat oven to 400 degrees.  The recipe calls for a 9 X 13 pan, but I always use the small square Pyrex so the rice doesn't get dried out.  In a saute pan, melt the margarine/butter and cook the diced onion about five minutes.  Dump the onion in the Pyrex.  Add the Beef Consumme, Beef Bouillon, cup of rice.  Stir slightly.  Cook for about 45 minutes- an hour.  Make sure you open oven towards the end and stir it around so that the rice on top does not get too dry and crusty.  Voila!  Hope it tastes yummy.

Breakfast Pizza

    Don't let "pizza" throw you off.  It's really a breakfast casserole, only fairly flat.  But SO yummy.  I made it this morning for the first time. 

1 tube of Pillsbury reduced fat Crescent Roll dough

4 eggs

2 Tbsp fresh minced onion

6 slices of bacon

7-8 slices of swiss cheese

salt/pepper

Fry ya up some bacon.  Spread out roll dough on top of lightly greased 9 X 13 with some of it going up on the side of the dish.  Place swiss cheese slices over the roll dough.  Mix together all of the eggs, salt, pepper, and onion.  Spread over cheese.  Sprinkle crumbled up bacon on top.  Place tin foil over it and bake at 350 degrees for almost an hour.  

Yummy!  Stuart even suggested slicing up a tomato and serving the tomato on top of the casserole.  We're going to try that next time :)

Broccoli Cornbread

  As fall is approaching, this is one of my FAVORITE things to make.  It's a perfect pairing with soup of any kind and it makes a big ole pan full.  If you cut it up and store it in a tupperware after it cools, it keeps for another several meals :)

Broccoli Cornbread

2 pkgs Jiffy corn bread mix

2 sticks margarine or butter  (I use only one and a half)

8 0z. cottage cheese, regular or low-fat  (I use low-fat, but I buy the 16 oz. tub and use more like 3/4 of the container so the bread isn't dry)

4 eggs

1 med. onion, chopped

1 (10-oz) pkg. frozen chopped broccoli, thawed

 

Preheat oven to 375.  Melt margarine in 10 x 12 x 2 pan. Mix other

ingredients together and pour into pan on top of melted margarine.  DO NOT

STIR in with margarine, just spread.  Bake for 30 minutes, then reduce heat to 350 and bake

 another 20 minutes until nice and brown.

Mexican Lasagna

  I will have to preface this with 

"I have never made nor eaten this recipe."

HOWEVER, it comes highly recommended from my momma, as she says someone at her school brought this to lunch and it was delicious.  After reading the ingredients, I don't see how it couldn't be.  And it looks very easy to make.  Let me know if you try it and how it worked out!!

Mexican Chicken Lasagna 
 

1-can Cream of Chicken Soup

1-can Cream of Mushroom Soup

1-can Cheddar Cheese Soup

1-can Rotel tomatoes

4 cups of diced chicken (I just buy a rotisserie one and this works well)

4 cups Mexican Blend cheese

Flour Tortillas 

Preheat oven to 350.

Combine soups, tomatoes, and chicken together in a bowl. Grease 9x13 pan. Layer tortillas, chicken mix, cheese. Repeat layers ending with tortillas then cheese. Bake at 350 for 30 minutes or until bubbly. 
 

Molly's Buffalo Chicken Dip

In honor of football season, tailgating, and fall weather... this is one of my favorite dips!!  Thanks to Molly for the recipe:

3 chicken breasts, boiled and shredded

1 c. Texas Pete Buffalo sauce

1 c. ranch dressing

2  8 oz. packages of cream cheese

1  16 oz. package of colby jack cheese 

Mix chicken with hot sauce and ranch dressing.  Slice and layer bottom of 8x10 pan with cream cheese. Pour chicken mixture of that. Spread colby jack cheese over the top.  Cover and cook at 350 for 45 minutes at least. 

Molly's direct quote:  "The hotter the better!"

Meaghan's Guacamole

Mmmmmm good.  Great for summertime...

2 avocados, chopped

1 lime, juiced

1 tomato, finely chopped

1 red onion, finely chopped

1/3 c. sour cream

1 clove garlic, minced

1/2 tsp salt

1/2 tsp pepper

Combine all ingredients in bowl.  Serve with chips!

Jan's Chicken Goodness

This recipe comes from my mom-in-law, Jan.  She doesn't believe in recipes, she is a rare talent that just throws things together and they come out fantastic.  I didn't get that gene, so I made her give me "approximations" for this dish.  It can be served in warmed tortillas with cheese, sour cream, cilantro, and salsa toppings, or just by itself as more of a "stew."

1 rotisserie chicken, picked

2 cans black beans, drained and rinsed

juice of a lime (or two)

bunch of cilantro, chopped

one sweet Vidalia onion, chopped

a can or two of chicken broth 

1 tsp cumin

dash of ground cayenne pepper

salt and pepper to taste

Saute the chopped onion in a little olive oil.  Add cilantro and lime juice.  Then add the chicken, black beans, and some broth.  Let cook on the stovetop.  Use your judgment with how much broth.  If you're going to save it and reheat later (this dish just gets better and better), make sure it's more liquidy as it will evaporate some upon reheating.  

Danielle's Dill Potato Salad

Red potatoes, boiled and quartered
Fresh Dill, chopped
1 Red onion, chopped
Bacon, cooked and chopped
Stone Ground Mustard
Dukes Mayo
Lemon Juice
Salt/Pepper to taste
optional: lil' bit of sour cream

Boil your potatoes until fork goes in - trick is to not overcook them so that they hold their shape for the potato salad. Set aside and allow to cool before putting any mayo on them. Add the chopped red onion, but be careful cause they can taste really strong. Add the chopped bacon too. 

In a small bowl, mix a good hefty spoonful or two of mayo (i like dukes the best) and 2 tsp of lemon juice, some fresh dill and 2 Tablespoons of stone ground mustard (the one where you can see the little mustard seeds in them). Mix the dill, mayo, mustard, lemon juice (and little sour cream if you like it). Taste it before you add to the potato salad and I usually add a little more of this and a little more of that until you I get it right.

Brown Sugar Brie

This one comes from Danielle, too.  There's a similar version of this recipe that uses Havarti.  Both are delicious!!

1 Pillsbury Crescent Roll can
1 package baby/regular wheel of brie from deli
1/4 cup brown sugar
apple and crackers to serve

Spread out the crescent roll and smush the creases together to patch the lines. Lay the brie in the middle and cover with brown sugar. Wrap it up like a present and bake according to Crescent Roll directions or until a warm golden brown on top. Yummy - serve with sliced apples and crackers.

Danielle's Scrumptious Strawberries

Cream Cheese and Pecan Stuffed Strawberries:

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

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

Fan wedges just slightly (careful not to break them!) Set aside. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve. These are really easy to do, but they are not great to do a day ahead - the strawberries start to 'bleed'.

Poppyseed Chicken Casserole

At Susan's request, I'm adding my mom's poppyseed chicken casserole.  This is the first dish I ever cooked for my husband, Stuart.  And it's by far the most beat-up, torn, blurry recipe card I own... a favorite that has been made over and over!

As follows:

1 hen or 2 large fryers (this is the same as about 4-6 chicken breasts...cooked)

1 8 oz. container of sour cream

1 can cream of chicken soup

1 sleeve Ritz crackers (I confess, I often use one and a half)

1/2 stick margarine, melted (because I use more Ritz crackers, I use closer to a full stick marg)

2 T. poppyseeds (I sprinkle to my liking)

Cook, debone, and tear chicken into bite-sized pieces.  Mix with sour cream and soup and combine well.  Put in greased casserole.  Melt butter in a saute pan, then add crushed up Ritz crackers to the butter.  Spread cracker/butter mixture over top of chicken.  Sprinkle poppyseeds on top.  Bake at 350 degrees for 25-30 minutes.  Serves 8-10.

Molly (and Page's) Cowboy Corn Dip

I would have to say that the feta totally makes this dip.  There's a lot of chopping involved, but I can't WAIT for football season so I can start making this in quantity :)

Cowboy Dip:

11 oz white shoe peg corn- drained

15.5 oz can of black beans- drained and rinsed

4 oz. crumbled feta

bunch of cilantro, chopped

green onions, chopped

1/2 red onion, chopped

1 c. roma tomatoes chopped

Dressing:

pinch of garlic powder

1/2 c. lime juice

1/4 c. olive oil

salt and pepper to taste

We ate this twice at the lake weekend, so refreshing.  Enjoy!

Samantha's "No Time For Breakfast Biscuits"

Thanks to Samantha for this great, easy early morning treat!

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 4 strips bacon, chopped
• 5 eggs, divided
• Salt and ground black pepper
• 2 1/4 cups baking mix, such as Bisquik brand 
• 1 cup milk for mix
• 1 cup shredded yellow cheddar cheese

Pre-heat the oven to 425ºF.

Place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy. Remove the bacon from the pan and drain on a paper towel-lined plate.

Beat 4 eggs in a small mixing bowl. Add the eggs to the pan that the bacon was cooked in, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and the remaining egg to make the batter. Gently stir in the crispy bacon, scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.

Best Banana Bread around...

Passed down by my momma, it's moist and delicious:

1 stick margarine

1 cup sugar

Cream these two together.

Add 2 eggs and mix well.

In a separate bowl, mix together dry ingredients- 

  

1 1/4 cup flour

1/2 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon cinnamon

Add gradually to the margarine, sugar, and egg mixture.  

Finally, add -

1 cup mashed bananas (I sometimes do more  2-3 ripe bananas)

1 teaspoon vanilla

1/2 cup chopped nuts (my favorite is pecans, and I often do almost a full cup)

Pour into greased bread pan for 45 minutes to an hour at 350 degrees.

It takes my oven closer to an hour.  Let set before trying to remove from bread pan.  

So yummy!