Domestic Bliss in the Kitchen

Apricot-Jalapeno Preserves

2009-10-12T20:33:00.003-04:00

Ingredients:
1 cup chopped dried apricots
2 cups sliced jalapeno peppers, leaving some seeds to increase spiciness
1/2 cup sliced jalapeno peppers
2 cups apple cider vinegar
6 cups sugar
3 oz bottle or pouch of pectin
4 oz or 8 oz canning jars and lids

Instructions:
Review safe canning instructions included in pamphlet in pectin box. Sterilize jars and add lids to simmering water. Add 1 1/2 cups jalapenos and all of vinegar to food processor. Puree until peppers are finely ground. Combine all ingredients together in a large stock pot. Bring to a boil over medium-high heat. Boil for 5 full minutes. Remove from heat and add pectin. Fill jars leaving 1/4 to 1/2 inch at top of jar. Add lids after wiping jar top clean with a damp towel or paper towel. Screw lids on tightly to form a good seal. Once all jars are filled, process in a boiling water bath as directed by instructions included in pectin box to ensure that jars seal properly. Remove from boiling water and turn jars upside down on dish towels to cool. Once cooled, checked buttons on each lid to make sure jars sealed. If any jars did not seal, use those within a few weeks.

Southern Pecan Cheese Ring

2009-10-12T19:54:00.008-04:00

Ingredients:
1 lb extra sharp cheddar cheese, grated
3 oz cream cheese, softened
3/4 cup mayonnaise
1/4 cup grated or finely chopped onion
1 cup toasted, chopped pecans
1/2 tsp garlic powder
Cayenne pepper to taste
1 - 1 and 1/2 cups preserves or chutney (strawberry or raspberry work well)

Instructions:
Mix all ingredients together in food processor or with mixer. Using wax paper, plastic wrap or disposable gloves, shape mixture into a circle with raised edges like a wreath with a depressed flat center. Alternatively, press mixture into a decorative ring mold lined with plastic wrap. Cover and chill for at least 2 to 3 hours. Before serving, place preserves into center of ring. Let ring sit out to reach room temperature for about an hour prior to serving.
Serve with crackers.

Pumpkin Spice Cupcakes

2009-10-12T19:40:00.004-04:00

Ingredients:
2 cups AP flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp course salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
1 cup light brown sugar, packed
2 sticks butter (1 cup), melted & cooled
4 eggs, room temperature, lightly beaten
15-oz can pumpkin puree

Instructions:
Preheat oven to 350 degrees F. Line muffin tin cups with liners. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice together. In a large bowl, whisk together sugars, butter and eggs until combined. Whisk dry ingredients into wet ingredients. Whisk in pumpkin puree.
Fill cupcake liners two thirds full. Bake for 20-25 minutes, or until toothpick inserted into center a cupcake comes out clean.
Frost with cream cheese icing, if desired. Makes 24-30 cupcakes.

Cream Cheese Squares

2009-06-22T08:51:00.003-04:00

oh. my. goodness.

Ingredients:
2 (8 oz) packages refrigerated crescent roll dough (I used Pillsbury light)
2 (8 oz) packages cream cheese, softened (I used light)
1 cup white sugar, divided
1 tsp vanilla
1/4 cup butter, melted (1/2 stick)

Instructions:
Preheat oven to 350 degrees F. Grease a 9x13 inch pan or line pan with tin foil and grease for easy removal (cooking spray is sufficient for greasing pan).

Press one can of the crescent rolls into the bottom of the prepared pan, pinching all seems together. In a medium bowl, mix together the cream cheese, 3/4 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.

Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down but stretch dough as necessary to meet edges of pan and pinch seems together.

Pour the melted butter over the entire pan. Then sprinkle remaining 1/4 cup of sugar evenly over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown.

Copper Penny Salad

2009-04-03T20:49:00.003-04:00

This is delicious and very colorful side dish. This makes a very large amount, so just half the recipe for a smaller crowd.

Ingredients:
1 cup sugar (I use Splenda)
3/4 cup white vinegar
1 cup vegetable oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 10 3/4 oz can tomato soup
2 lbs carrots, peeled & sliced into discs
1 large onion, sliced into rings
1 green bell pepper, chopped

Instructions:
Cook carrots until tender. I steam them in the microwave, but some people prefer to boil them. Don't overcook them, though. They should still be firm, but not crunchy. If you boil them, drain and rinse under cold water to stop the cooking.
In a large bowl, combine sugar, vinegar, oil, Worc. sauce, salt and pepper, whisking until sugar or sweetener is dissolved. Slowly whisk in tomato soup. Mix for several minutes until smooth. Add carrots, onions, and peppers to dressing, stirring to coat. Cover and refrigerate at least 4 hours - overnight is better. The longer the salad marinates, the better it is.

Baked Spaghettio's Casserole

2009-03-29T14:41:00.004-04:00

I got this great idea from here.

What a great, easy, inexpensive comfort food meal! So I made a few changes and here is the concoction I used below. It might seem kind of silly, but it's very tasty.

Ingredients:
4 cans Spaghettio's (I used store brand)
1 lb ground turkey
1 medium onion, chopped
salt, pepper, garlic powder and onion powder to taste
1/2 cup grated Parmesan, divided
2 cups grated cheese, divided (I used Mexican blend that was in the fridge)

Instructions:
In a large skillet, brown turkey and onions. I always add some seasoning while I'm browning meat. Drain if necessary. Pour all four cans of Spaghettio's into skillet. Add 1/4 Parmesan cheese and 1 cup shredded cheese and stir well. Then add seasonings as desired and stir again. Pour into 9 x13 baking dish. Sprinkle remaining 1/4 cup Parmesan and 1 cup shredded cheese over top of casserole. Bake at 350 degrees for 25-30 minutes.

Serve with salad or other veggies and garlic toast if desired.

Chocolate Frosting

2009-03-26T12:36:00.004-04:00

Ingredients:
4 ounces Bakers German sweet chocolate, melted and cooled
2 sticks butter, softened
1 - 2 tbs milk or chocolate milk
4 cups powdered sugar

Instructions:
In a large mixing bowl, cream butter on high for several minutes until very light and fluffy. Scrape down sides. With mixer on low, pour in melted chocolate and mix until well combined with butter. Scrape down sides again. Add powered sugar about 1 cup at a time, mixing until combined after each addition. After all powered sugar has been added, scrape down sides again, turn mixer on medium, and slowly add just enough milk to get correct spreading consistency.

Chocolate Hazelnut Frosting:
For chocolate hazelnut frosting, add 3-4 tbs chocolate hazelnut spread (I use Nutella) when adding melted chocolate to butter in the recipe above.

Also note that this recipe can be easily doubled to frost a layer cake. You don't need as much icing with a pound cake so the half recipe suits just fine.

Chocolate Pound Cake

2009-03-26T12:21:00.006-04:00

This is an old-fashioned Southern recipe with a few twists. Can be iced or glazed or left plain. I prefer it iced with chocolate frosting or chocolate-hazelnut frosting.

Ingredients:
3 cups name-brand sugar (due to the crystal size, name brands are recommended by Southern Living magazine for the best pound cake texture)
3 sticks butter, softened (I use salted sweet cream butter - others prefer unsalted)
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 cup cocoa, sifted
1/2 tsp salt
1/2 tsp baking POWDER
1 1/4 cups whole milk or whole chocolate milk
1 tsp vanilla

Instructions:
In a large mixing bowl, cream butter on medium to high for 3-5 minutes, until very fluffy and almost white in color. Add sugar one cup at a time and beat on medium to high for several more minutes, stopping to scrape down sides of bowl as needed. Add eggs with mixer off one at a time and mix on low only long enough to incorporate the yolk, scraping down sides of bowl as needed. Continue until all eggs have been added.
In another bowl sift together flour, cocoa, salt and baking powder.
With mixer on low, alternate adding flour mixture and milk to batter until all flour mixture and milk have been added, stopping frequently to scrape down sides of bowl. If you milk is cold, it will cause the batter to look curdled after each addition. This will correct itself when you finish incorporating all the flour. Fold in vanilla.
Pour into a greased & floured 10-12 cup bundt or tube pan.
Bake at 325 degrees for 1 hour 15 minutes or until pick inserted in middle of cake comes out clean. Cool in pan for about 10 minutes. Shake gently to loosen cake from sides of pan then turn out cake onto cooling rack. Cool completely before icing or putting in a covered container.

Apricot Baked Chicken

2009-03-26T12:06:00.005-04:00

Apparently this recipe has been around in various forms for years and years, but I just recently happened upon the idea. Made this last night and it turned out delicious - we liked it so much, we're making more tonight! I served it with seasoned rice and steamed broccoli. This would be a great meal to take someone or to have for company.

Ingredients:
1.5 - 2 lbs raw chicken, rinsed and patted dry (I used breast tenders and boneless thighs cut into quarters)
1 envelope onion soup mix
1 cup French dressing
1 cup apricot preserves

Instructions:
In a 9 x 13 baking dish, lay out your chicken in a single layer. In a medium bowl, mix together soup mix, dressing and preserves. Pour mixture even over chicken and then wiggle chicken pieces into mixture to coat. Bake at 350 degrees for 35-40 minutes for smaller pieces, 45 - 60 minutes if using full-sized breasts, drumsticks, or thighs. To determine if chicken is done, cut one into one of the larger pieces and make sure juices run clear. Serve with or over rice or pasta. Makes a nice amount of "gravy."

To make lower in calories, you can use low-fat or fat-free French dressing and all-natural preserves made with fruit juice. I do not recommend using the sugar-free preserves because of the all the strange, fake ingredients.

Good Cookies

2009-03-23T16:16:00.002-04:00

My mom was given this cookie recipe by a friend. This is the only name by which these cookies are known to us. The name suits. They are addictive. I dare you to eat just one.

Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 egg
1 cup oil

1 cup quick oats
1 cup Rice Krispies
3 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 tsp vanilla

Instructions:
Combine sugars, butter, oil and egg until well mixed.
Then add the remaining ingredients until well combined.
Refrigerate overnight or up to several days.
When ready to bake, roll dough in small balls and press down with a fork on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes until lightly browned.
Let cool on cookie sheet for one minute and remove to racks to cool completely.

Notes from Mom:
"I sometimes substitute ½ cup of applesauce for half of the oil and they turn out fine. I use a small melon baller instead of a spoon and this makes the cookies uniform in size. This dough can be frozen, thawed and frozen again. This recipe makes lots of cookies!"

Chicken Pie

2009-03-21T00:11:00.000-04:00

Not to be confused with my other recipe for chicken pot pie. Although many of the filling ingredients are similar, this recipe has a biscuit top rather than a pie crust top and bottom. It is equally as delicious as the chicken pot pie recipe, in our opinions.

Ingredients:
Filling
3-4 cups cooked chicken, chopped (Rotisserie works great)
1 medium onion, chopped
16 oz bag frozen mixed vegetables, thawed
2 cans cream of soups (I used cream of mushroom)
1 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground thyme
2 tbs butter (I used Smart Balance)

Biscuit top
1 1/2 cups whole wheat baking mix or regular baking mix
1 1/4 cups milk
2 - 4 tbs butter, melted (I used 2 tbs Smart Balance)
1 cup shredded cheese, optional

Instructions:
In a medium skillet or saute pan, saute onion in butter for about 5 minutes on medium-high. Then in a large bowl, mix onions and all other filling ingredients together well. Pour into a 9x13 baking dish, spreading evenly.

In a separate bowl, mix together all biscuit ingredients, stirring until any lumps are gone. Pour biscuit mix evenly over filling.

Bake at 350 degrees for 45 to 50 minutes or until center of biscuit is done.

Dad's Chicken Stew

2009-03-17T12:43:00.003-04:00

I remember Dad making this stew many times growing up. It's definitely comfort food served with some rice. After Hurricane Hugo, he set up his propane cooker in the back yard and cooked a huge pot then delivered it to many of our neighbors who were without power for a week or more.

Ingredients:
One fryer (2 1/2 - 3 lb)
3 medium potatoes, peeled & diced

3 medium onions, diced

2 tbs sugar

1 1/2 cups ketchup

Salt and pepper to taste

Instructions:

Boil chicken and onions together. When chicken is done, remove meat from bones. Dice meat and place back in broth, along with potatoes. Add ketchup, sugar, salt and pepper.

Simmer for 30 - 60 minutes. Serve over rice if desired.

Chili

2009-03-17T12:27:00.003-04:00

I made this chili a few weeks ago and we thoroughly enjoyed it. So I decided to write down what I put in it since I don't ever follow a recipe when making chili. And consequently it turns out different each time I make it. Dave wanted me to write down this combo, though, so he can have this same chili again.

Ingredients:
2.5 - 3 lbs ground meat (I mixed turkey and beef), browned with garlic powder and salt and drained
2 packs chili seasoning mix
2 bell peppers, diced (I chopped them up fine in the food processor)
1 large onion, diced (again, I used the food processor)
1 28 oz can tomato sauce
1 28 oz can petite diced tomatoes
1 regular sized jar Ragu Traditional sauce
1 can chili beans in sauce, not drained
2 cups water
2-3 tbs sugar
2-3 tbs chili powder
2 tsp Worcestershire sauce
1 tbs garlic powder
hot sauce, salt and pepper to taste

Put browned meat, bell peppers and onions in a large pot. Let saute for a few minutes. Add chili seasoning packets and next 8 ingredients, stirring well after each addition. Let simmer on medium-low for 30-60 minutes, stirring often. Season with salt, pepper, and hot sauce as desired after simmering. Garnish with shredded cheese, diced onion, sour cream, etc.

Coconut Custard Pie

2009-03-17T12:18:00.004-04:00

My mother-in-law shared this recipe with me. She baked us one of these last week and it lasted less than 24 hours in our house. Delicious!

Ingredients:
2 eggs
1 cup sugar
1/2 stick butter, softened
1 1/4 cups sweetened flaked coconut
1 cup evaporated milk
1 tbs corn starch
1 tsp vanilla
1 pie crust

Instructions:
Cream together butter and sugar. Add eggs and mix well. Stir in coconut. In a separate bowl, mix together milk and corn starch. Then add milk mixture to coconut mixture, stirring well. Stir in vanilla. Pour filling into pie crust and bake at 350 degrees for 45-55 mintues. Shields may be needed to keep crust edges from browning too fast.

Caramel-Chocolate Brownies

2009-01-14T13:37:00.003-05:00

a.k.a. A little bit of HEAVEN!

I made this recipe for the first time last night for my brother-in-law's birthday dinner. I was expecting them to turn out fine, but I was PLEASANTLY SURPRISED! They were fantastic!

This is one of those semi-homemade deals.

Ingredients:
1 box chocolate cake mix (I used German chocolate)
1 14-oz can evaporated milk, divided
1/2 cup butter, melted
1 cup chopped nuts, optional
1-2 cups chocolate chips, semisweet or milk chocolate (I did half of each)
50 caramels, unwrapped

Instructions:
In a large bowl, combine cake mix, 2/3 cup evaporated milk and melted butter. If adding nuts, do it now. Stir well until lumps are gone. Batter will be thick. Spread half of batter into bottom a greased 9x13 pan/dish. Bake at 350 degrees for 15 minutes.
Meanwhile, combine remainder of evaporated milk with caramels in a small saucepan. Cook over medium heat, stirring constantly, until all caramels are melted and mixture is smooth. Remove from heat.
After 15 minutes of baking, bring cake/brownie out of oven. Sprinkle chocolate chips evenly over cake/brownie. Then pour caramel mix evenly over cake/brownie. Lastly, drop remaining cake/brownie batter by spoonfuls over top. Bake for another 25-30 minutes at 350 degrees, or until set in middle.
Let cool before cutting/serving.

I served the squares slightly warm with a scoop of vanilla ice cream. I won't go into details about the gluttony that ensued.

Zuppa Toscana

2008-12-13T13:31:00.003-05:00

This is my version of the soup made famous by Olive Garden. It's very hearty and absolutely delicious.

Ingredients:
2 lbs ground Italian sausage (I used turkey sausage)
1 large onion, chopped
4-5 small to medium potatoes, diced (I used red potatoes)

1/2 small star pasta (optional)

5-6 cups water

2 tsp crushed red pepper flakes
1-2 tbs chicken bullion flakes (adjust to your taste)
garlic powder, salt and pepper to taste

2-3 cups kale leaves, torn into small pieces (no stems)

2 cups half and half or heavy cream

Instructions:
In a large stock pot or dutch oven, brown sausage on medium-high heat until no longer pink. Add onion, potato, star pasta and water. Stir well. Reduce heat to medium. Add red pepper flakes, chicken bullion, garlic, salt and pepper. Simmer on medium +/- 15 minutes. Turn heat down to medium-low. Stir in half and half and kale. Simmer another 10-15 minutes on medium-low heat. If soup is too thick, add water in 1-cup increments until desired consistency is reached. I like my soup fairly thick and chunky (I hate the word chunky!).

Delicious served with garlic toast!

Em's Chicken and Dumplings

2008-12-13T12:51:00.003-05:00

Every time I make these, I make them a little bit different. I'm trying to come up with a standard recipe, though because I forget from time to time exactly what I did. The last time I made these which was for Dave's birthday this year, this is what I did to the best of my memory :).

Ingredients:
1 chicken (I bought one that was already cut into pieces by the meat department - 2 breasts, 2 legs, 2 thighs, 2 wings)
Salt, pepper, garlic
Enough water to cover by 2-3 inches (this will be your broth)

1 can cream of mushroom or cream of celery condensed soup
1 can cream of chicken with herbs condensed soup
1 onion, chopped
Chicken bullion flakes, to taste

Dumplings: (I double or triple this recipe)
1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 TBS butter
1/2 cup milk
Optional: 1 TBS dried parsley flakes

Instructions:
In a large stock pot or dutch oven, boil chicken until done in water seasoned with salt, pepper and garlic. Take chicken out of broth and let cool enough to de-bone. Shred/chop chicken and add back to broth. Add chopped onion, cream soups, and chicken bullion to your taste. Season accordingly with salt, pepper and garlic powder. Let soup come up to a simmer.

Mix together dumpling dough. Pinch of bite size pieces and drop in simmering broth. Let cook 5-10 minutes without stirring. Before serving, lightly stir to incorporate dumplings. Stirring too much or too hard will cause dumplings to disintegrate and break up.

Last time I ended up adding more dumplings to the broth later because everybody loves the dumplings.

Buttery Bread Machine Yeast Rolls***

2008-12-13T12:34:00.004-05:00

Oh my! These require some effort, but they are DIVINE! They are the perfect roll for any special holiday meal.

Ingredients:
1 cup warm milk, 70-80 degrees F (I use reconstituted powdered milk)
1/2 cup butter, very soft
1/4 cup sugar
2 eggs, lightly beaten
1 1/2 tsp salt
4 cups bread flour
2 1/4 tsp yeast

Instructions:
Put all ingredients in the pan of your bread machine in the order recommended by the manufacturer. Choose dough setting. Once dough is finished kneading, turn out onto lightly floured surface. Divide into 24-28 equal sized portions. Roll into balls. Place balls in a lightly greased 9X13 baking pan. Cover with plastic wrap. Let rise in a warm place 1 1/2 - 2 hours for maximum size and fluffiness. Bake at 350 for 13-16 minutes or until light golden brown on top. Brush with softened butter after they come out of the oven for extra yumminess.

***I'm sure you could also make these without the bread machine. I haven't tried them this way, but this is what I would do if making them the "normal" way. Convert the bread machine yeast into the equivalent amount of regular yeast, letting it bloom in the warm milk for 3-5 minutes and then use a mixer with a dough hook to mix/knead. Let the dough knead for 7-10 minutes in the mixer or knead by hand for the same amount of time.

Easy Pumpkin Cheesecake Pie

2008-12-13T12:16:00.005-05:00

We love cheesecake around here. And this time of year pumpkin cheesecake is always appropriate at a gathering. This recipe is a little bit easier than the full-size recipe that calls for a springform pan and water bath.

Regarding the crust:
I started out intending to use the prepared graham cracker crust just as is, but when I opened it, it was all broken from being dropped at the store. No problem. All I did was dump the pieces into a bowl, crush back into fine crumbs and add a few tablespoons of melted butter and a few tablespoons of brown sugar. Then I stirred well, poured the mix back into the pan and remolded into a crust. The result was crunchier and more delicious than even a homemade crust.

Ingredients:
2 8-oz packages cream cheese, softened
2/3 cup sugar
1 tsp cinnamon *
1/4 tsp ground ginger *
1/4 tsp ground cloves *
2 eggs
1 15-oz can pumpkin
1 large ready graham cracker pie crust (not the standard size which is too small)

* If you prefer to use pumpkin pie spice, substitute 2 tsp for the cinnamon, ginger and cloves.

Instructions:
In a large bowl, beat cream cheese until fluffy. Add sugar and spices and beat until well combined. Add eggs one at a time, mixing until just combined after each addition. Fold/stir in pumpkin. Pour mixture into crust (see description at top of post). Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool for 1 hour. Refrigerate for several hours before serving. Garnish as desired. Keep stored in refrigerator.

Easy Salsa

2008-11-30T16:18:00.002-05:00

I was looking back through the posts and realized that I haven't posted my super easy and delicious salsa recipe. I came up with this recipe years ago after eating more than my share of chips and salsa at local Mexican restaurants. I wanted something very similar to what they serve in the little plastic jars minus the cilantro, which I don't like. Of course, you can add cilantro if you so desire.

Ingredients:
1 28-oz can diced or petite diced tomatoes
1 10.5-oz can diced tomatoes with chilis
1/4-1/2 of a medium onion, chopped roughly
1 TBS minced garlic or more to taste (I used the kind in the jar)
Salt to taste

Instructions:
Put all ingredients except salt in the bowl of a food processor or blender. Pulse several times until onion is finely diced. Pour salsa into a large glass or plastic bowl. Add salt as desired and stir well. Try not to eat it all.

Easy Coconut Macaroons

2008-09-28T21:14:00.003-04:00

Oh, my! These are very reminiscent of a popular chocolate-covered coconut candy bar you might be familiar with. Yummy! Try not to eat them all at one time.

Ingredients:
2 cups sweetened, flaked coconut
3/4 cup sweetened condensed milk (I used fat-free)
1 egg white
1/2 cup mini chocolate chips

Instructions:
Stir all 4 ingredients together until well-combined. Drop by rounded teaspoons-full onto a greased cookie sheet. They don't spread so you can put them close together. Bake at 350 degrees for 11-12 minutes.

Chicken Tetrazzini

2008-09-28T20:53:00.006-04:00

I made this one this weekend. It was a huge hit. Very, very yummy.

Ingredients:
2 to 3 cups cooked chicken
7-8 oz dried angel hair pasta
1 TBS olive oil
1 medium bell pepper, chopped
1 medium onion, chopped
1 to 1 1/2 cups grated carrot, zucchini, squash or any combination of these
1 cup chopped mushrooms
1 can cream of mushroom soup
1 1/2 cups half & half or cream (can use fat-free half & half)
1 cup sour cream (can use fat-free, reduced fat, or even Greek yogurt)
2 cups grated Parmesan cheese
salt, pepper, basil, oregano, and garlic powder to taste

Instructions:
Cook pasta according to package directions; Drain & set aside. In a large stock pot or very large skillet, saute peppers, onions, grated veggies and mushrooms in olive oil until almost tender. Stir in cooked chicken, cream of mushroom soup, half & half, sour cream and seasonings. Adjust seasonings to your taste. Stir in 1 1/2 cups Parmesan cheese. Add cooked pasta and stir well. Pour into a lightly greased casserole dish (9X13 should work). Sprinkle remaining 1/2 cup of Parmesan cheese over top of casserole. Bake at 350 degrees for 25 to 30 minutes.

Notes:
I also think chopped broccoli would be a great addition. Maybe peas, too.
You can make this vegetarian by substituting more veggies in place of the chicken.

Corn-Jalapeno Pudding

2008-09-08T09:44:00.005-04:00

Ingredients:
1 1/2 cups milk *
3 eggs
3 TBS butter, melted
3 TBS baking mix (I used Hodgsen Mill) *
1 tsp salt (or more to taste)

1 TBS sugar

1/2 tsp garlic powder, optional

1/2 black pepper, optional

1 1/2 cups cheese

16 oz frozen corn, thawed (I used frozen, but use whatever you like - canned, fresh, frozen)

1/2 cup chopped jalapenos (I used the jarred ones) *

Instructions:
Whisk together milk, eggs, flour, butter and seasonings until well incorporated. Add corn, cheese and jalapenos last and stir well. Bake at 375 degrees in a greased casserole dish (9X13) for 50-60 minutes or until set in the middle*.

* A few notes:
Milk: I almost always use re-constituted powdered milk in recipes and it works beautifully and tastes just the same as using regular milk. It's much more cost-effective.

Baking mix: If you don't have any baking mix in the house, you can substitute 3 TBS all purpose flour and 1 tsp baking powder.

Jalapenos: This isn't overly spicy, but if you want a milder casserole, you can substitute a small can of diced green chilis.

Baking: You can also make this in the crock pot. Cook on low for 3-4 hours or until set in the center. I haven't done it this way so cooking time may need to be adjusted.

Hummus

2008-09-02T13:39:00.005-04:00

Let me start by saying that I've read a lot of recipes for hummus, authentic and Americanized. What I've found is that people who are from the Middle East and Mediterranean have distinct opinions about hummus as far as ingredients and the quality of those ingredients. True hummus, many believe, should not have additions such as roasted red peppers, sun-dried tomatoes, black olives, etc. And if it does have such additions, it should not be called hummus. These same people also believe that you should add only tahini to your hummus, not tahini and olive oil. Olive oil, they say, is only for pouring on top of your prepared hummus.

I've also read that in order to get the smoothest hummus you have to make sure the outer jacket or skin is removed from each chickpea. Just out of curiosity I did try removing all the skins from the chickpeas. It was very time consuming but did result in very smooth hummus. I don't really mind what you add to your hummus as long as it tastes good. But then again, I'm not from the Middle East.

For my personal preferences, I have found that I like the simpler recipes best as far as additions go. I prefer powdered or granulated garlic because fresh garlic is too strong. I also like the texture, flavor and seasoning that chicken broth adds so I use that instead of the chickpea juice for thinning. And I don't like squeezing fresh lemons because it takes so much time and results in so little product. For that reason I use bottled lemon juice. All that said, here's my hummus recipe. Keep in mind it is a little different than what many would call authentic. But it tastes great to me!

Ingredients:
2 16-0z cans chickpeas, drained
1/4 cup lemon juice (fresh or bottled)
1/3 - 1/2 cup tahini
2 TBS olive oil
1/3 - 1/2 cup chicken or vegetable broth
garlic powder or granulated garlic to taste
salt to taste
1/4 teaspoon cumin

Instructions:
Pour all ingredients in the bowl of a food processor (you can use a blender if you don't have a food processor, but it may be a little more difficult to get smooth). Blend until very smooth, 1-2 full minutes. Add extra chicken broth as needed to reach desired consistency. Stop blending and give it a taste. Make adjustments if needed. Blend a little longer to incorporate additions. Scrape into a bowl making sure not to waste a single drop. Enjoy with pita bread, pita chips, or fresh veggies such as carrots, celery, cucumbers, grape tomatoes, and bell peppers. Or just eat it with a spoon as I often do.

Biscuit Cups

2008-08-17T17:02:00.005-04:00

I have tried this recipe a couple of times using different ideas and they've come out great each time.

Pizza Cups

Ingredients:

2 (6-count) containers small refrigerated biscuits

1 cup cooked turkey sausage (or chopped pepperoni)

1 cup pizza or pasta sauce

1 cup cheese

Instructions:

Spray a 12-cup muffin tin with non-stick cooking spray. Press one biscuit into the bottom and up the sides of each cup of the muffin tin. Spoon approximately 1 TBS each of turkey and pizza sauce into each cup. Top with 1 TBS cheese.

Bake at 375 degrees F for approximately 14 minutes.

To make Chili Cups

Ingredients:

12 biscuits (same as above)

1 1/2 - 2 cups chili

1 cup cheese

Instructions:

Follow the above instructions except spoon chili and cheese into each muffin cup.

Chicken & Wild Rice Casserole, modified

2008-08-04T12:20:00.004-04:00

This recipe was adapted from several chicken & rice casserole recipes (one of those is already on this blog) that I have in my collection. Some of the other recipes use mayonnaise and/or sour cream in addition to the cream soups. Next time I make it I plan to experiment a little by substituting or adding other veggies besides the green beans such as green peas, mushrooms, green pepper, or celery.
I also think french fried onions or crushed butter crackers would be great toppers in addition to the cheese if you want to dress it up some more. I made this just as listed below and cooked it in the crock pot on low for about 3 hours and it turned out great and was delicious.

Ingredients:
3-4 cups cooked chicken, chopped
2 boxes fast-cook long grain & wild rice (I used Uncle Ben's)
2 cans Cream of soups (I used Cream of Chicken & Herb & Cream of Mushroom)
2 cups shredded cheese such as Cheddar, Monterray Jack, or Colby, separated
1 12-oz. bag frozen cut green beans, cooked
1 medium to large onion, chopped
1 can chopped water chestnuts, optional
salt & pepper to taste

Instructions:
Cook rice according to package directions; set aside. In large mixing bowl mix 1 1/2 cups cheese with all other ingredients. Stir very well. Spoon mixture into greased 9x13 baking dish. Top with remaining cheese. Bake uncovered at 350 degrees F for 35-40 minutes until hot all the way through.

Corn Dog Handwiches/Muffins

2008-07-25T20:54:00.004-04:00

DH fell in love with this Cuisinart Sandwich Grill one day when were in Belk. So of course we got it. Turns out it's more versatile than originally anticipated. I found some recipe ideas for making corn dog muffins and corn dogs in the sandwich grill and have been dying to try them out. So today I did.

Ingredients:
1 package buttermilk corn bread mix (the only-add-water kind), prepared
according to package directions
1/2 cup shredded cheese, or more if desired
3 of your favorite hot dogs, sliced thinly (We like Ball Park Smoked White Turkey Franks)
ketchup and mustard for dipping

Instructions:
I mixed all ingredients together. Then I filled the wells of the sandwich grill evenly and closed the lid. About 5 minutes later we had perfectly cooked corn dog handwiches. Yum!

Don't worry, though. You can make these as corn dog muffins in a muffin tin if you don't have a sandwich grill like me. In fact, I often just use the muffin tin (results shown above) myself so I can cook all the batter at one time.

Crock Pot Beef & Broccoli

2008-07-25T20:35:00.003-04:00

I got the idea for the recipe here. I basically doubled the original recipe.

Ingredients:
2 - 2 1/2 lb thinly sliced beef (I used sirloin)
1/2 cup soy sauce
4 TBS white wine
4 TBS apple cider vinegar
2 TBS brown sugar
3 tsp sesame oil
2-3 tsp minced garlic
1 tsp crushed red pepper flakes
2 bag thawed broccoli florets or broccoli cuts (to add later)

Instructions:
Add all the liquid ingredients to the crock pot. Add your garlic and red pepper. Add your sliced meat, tossing to coat thoroughly. Cook on high for 2 - 3 hours or low for 4- 5 hours. This didn't take as long as I thought it would.
An hour before serving, add your broccoli, stirring to coat with sauce. Cook on high for another hour.
I served DH's with steamed brown rice. I ate mine without any rice.

I also plan to try this with chicken because it was delicious. I was surprised how tender the beef was due to the vinegar.

Honey Oat Bread

2008-07-25T20:16:00.005-04:00

DH gave me a bread machine for my 30th birthday. Because I tend to want to eat the entire loaf, I don't use the machine very often. But last weekend I decided I wanted Dave to have some fresh bread to make peanut butter and honey sandwiches with. We didn't get as far as the peanut butter. We used the bread more like pancakes, spread with real butter and honey and stacked several pieces high.

Ingredients:
1 cup warm water
2 1/2 cups bread flour *
1/4 cup powdered milk
1/4 cup honey
1 tsp salt
1 1/2 tsp bread machine yeast
1/2 cup rolled or quick cook oats
1 TBS vegetable oil

Instructions:
Add all ingredients to bread machine pan in the order suggested by your manufacturer's guide. Select a basic cycle for medium/large loaf with a light crust. Then wait about 4 hours. Your house will smell amazing. Try not to engulf the entire loaf straight out of the bread machine. This part will be especially difficult.
* I substituted 1 cup of spelt flour for 1 cup of bread flour. Because of this I also added a tablespoon of vital gluten to make sure the bread rose. I imagine 1 cup of whole wheat would also work well.

Watergate Salad

2008-07-06T18:15:00.002-04:00

Another one of DH's favorites.

Ingredients:
1 (16 oz) carton frozen whipped topping, thawed
1 (3.4 oz) carton instant pistachio pudding mix
3 cups miniature marshmallows
1 (20 oz) can crushed pineapple, undrained

Instructions:
In a large bowl, combine whipped topping and pudding mix. Fold in pineapple and marshmallows. Refrigerate at least 2 hours.

Texas Caviar

2008-06-28T21:20:00.004-04:00

I've read many, many recipes for this dish and here's what I decided to put in my version:

Ingredients:
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can black eyed peas, drained & rinsed
1 (15 oz) can petite diced tomatoes, drained
1 (15 oz) can Mexican corn, drained
1 medium bell pepper, diced (I used green for the color)
1/2 medium red onion, diced
1/4 cup pickled jalapenos, diced
salt, pepper and garlic powder to taste
hot sauce to taste
1 cup Italian dressing

Instructions:
Mix together in a medium/large glass or plastic bowl. Cover and chill in refrigerator at least 2 hours. Serve as a dip with corn chip scoops or serve as a side salad.

Banana Split Salad

2008-06-25T13:30:00.002-04:00

Ingredients:
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
1 (21 oz) can cherry pie filling
3 medium bananas, sliced
1 (8 oz) can crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1/2 cup shredded sweetened flaked coconut
1 cup sliced fresh strawberries

Instructions:
In a large bowl, combine milk and whipped topping until well-blended. Fold in remaing ingredients. Chill until ready to serve.

Mexican Roasted Sweet Potatoes

2008-06-25T13:23:00.003-04:00

Ingredients:
6 large sweet potatoes, peeled and cubed
1/4 - 1/3 cup olive or vegetable oil
2 tsp salt
1/4-1/2 packet of taco seasoning mix

Instructions:
In a large bowl, pour oil onto potatoes and toss to coat. Add salt and taco seasoning and toss again. Place sweet potatoes in roasting pan. Bake at 425 degrees F for 40-50 minutes or until potatoes are tender.

Onion Roasted Sweet Potatoes

2008-06-25T13:17:00.003-04:00

Ingredients:
2 lbs sweet potatoes, peeled & diced
2 packages dry onion soup mix
1/3 cup olive or vegetable oil

Instructions:
In a large bowl, pour oil over potatoes and mix until well-coated. Pour in onion soup mix and toss until soup mix in distributed evenly over potatoes. Bake in a roasting pan at 425 degrees F for 40-50 minutes or until potatoes are tender.

If you prefer, substitute red-skinned potatoes here.

Roasted Red Pepper Soup

2008-06-25T12:53:00.003-04:00

Ingredients:
1 TBS butter
1 TBS olive oil
1 garlic clove, minced
1 shallot, finely chopped (or 1 small onion)
1 TBS tomato paste
1 (15 oz) jar roasted red bell peppers, rinsed & drained
4 cups chicken broth or vegetable broth
1/4 cup half-and-half
salt and pepper to taste

Instructions:
Melt butter with oil in 2 quart stock pot over medium-high heat. Add garlic and shallots and cook for 2 minutes, stirring constantly. Add tomato paste and cook 1 minute, stirring constantly. Stir in bell peppers and chicken broth. Bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool 10 minutes. Process red pepper mix in batches in food processor or blender until smooth (or use a hand blender if you have one). Return soup to stock pot. Stir in half-and-half and cook on medium heat another 5 minutes or until heated through. Add salt and pepper to taste. Garnish suggestions: croutons, shaved or shredded Parmesan cheese, parsley.

Tortellini Salad

2008-06-24T13:33:00.002-04:00

Ingredients:
2 (9 oz) packages refrigerated cheese tortellini
1 (14 oz) can artichoke hearts, drained
1 cup Caesar salad dressing or Creamy Italian dressing
1/2 cup shredded Parmesan cheese
3-4 oz turkey pepperoni, cut into quarters
2 (2 1/4 oz) cans sliced black olives, drained
4 green onions, chopped

Instructions:
Cook cheese tortellini according to package directions. Drain and rinse with cold water to keep from sticking together.
Toss tortellini with remaining ingredients.

Chicken-and-Wild Rice Casserole

2008-06-24T13:21:00.005-04:00

This is a great pot-luck dish. It also freezes great for up to 1 month.

Ingredients:
2 (6.2 oz) packages fast-cooking long-grain and wild rice mix
1/4 cup butter or margarine
2 medium or 1 large onion, chopped
4 celery ribs, chopped
2 (8 oz) cans chopped water chestnuts, drained
5 cups cooked chicken, chopped
4 cups (1 lb) shredded Cheddar cheese, divided
2 (10 3/4 oz) cans cream of mushroom soup, undiluted
2 cups (1 pint) sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper

Instructions:
Prepare rice according to package directions; set aside. Melt butter in large skillet over medium heat. Add onion, celery and water chestnuts. Saute 10 minutes or until celery & onions are tender.
In a large mixing bowl combine cream of mushroom soup, sour cream, milk, salt and pepper together. Stir in chicken, veggie mixture and 3 cups shredded cheese. Spoon into a 10x15 baking dish or a 4-quart casserole dish. Bake casserole at 350 degrees F for 30 minutes. Sprinkle remaining 1 cup cheese and bake 5-10 more minutes.

To cook from frozen: Let casserole stand at room temp for 1 hour. Then bake, covered, at 350 degrees F for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with cheese and bake 5-10 more minutes.

Baked Chicken & Cheese Enchiladas

2008-06-24T13:06:00.004-04:00

I have made this several times and we have gobbled it up! Using rotisserie chicken saves time and effort.

Ingredients:
1 (8 oz) block cream cheese
2 cups cooked chicken, chopped
1 (4 oz) can diced green chiles
1/4 to 1/2 cup onion, chopped
1/2 tsp salt
1/2 tsp pepper
3 cups (12 oz) shredded cheese, divided (Monterey Jack, Colby-Jack, Cheddar, etc.)
10 (6 in) corn tortillas
1 (14.5 oz) can petite diced tomatoes with green chiles
1 (15 oz) can hunts tomato sauce
1/2 cup whipping cream

Instructions:
Stir together first 6 ingredients and 1 cup cheese in large bowl until mixed thoroughly. Heat tortillas in microwave according to package directions. Spoon about 1/3 cup chicken mixture down center of each warm tortilla and roll up. Place in lightly greased 9x13 baking dish. Cook diced tomatoes, tomato sauce and cream in 1 1/2 to 2 quart saucepan over med-high heat until thoroughly heated. Pour tomato mixture evenly over tortillas, spreading to cover ends of tortillas. Sprinkle dish with remaining cheese. Bake at 350 degrees F for 20 minutes or until cheese melts and tomato mix bubbles. Garnishes: sour cream, shredded lettuce, sliced/chopped olives, sliced/chopped jalapenos, etc.

Chicken Pot Pie

2008-06-24T12:58:00.005-04:00

Using rotisserie chicken saves time and effort and tastes great because it's already seasoned. My mother-in-law shared this one with me.

Ingredients:
1 (15 oz can) Veg All, drained
2 cans (10 3/4 oz each) cream of potato soup
1/4 milk, half & half or cream
2 cups cooked chicken, shredded
1/4-1/2 tsp ground thyme
1/4-1/2 tsp black pepper
2 (9 in) frozen ready-to-bake pie crusts or 1 package refrigerated pie crusts

Instructions:
Preheat oven to 375 degrees F. In medium bowl, combine first six ingredients and mix well. Fit pie crust into 9" pie pan. Pour veggie mixture into pie crust. Top with remaining pie crust, crimping edges to seal. Slit top with knife or pierce several times with a fork. Bake 50-60 minutes on lower oven rack or until crust is golden brown. Allow pie to cool for about 10 minutes before cutting. 8 servings.

French Onion Biscuits

2008-06-23T23:21:00.002-04:00

Ingredients:
1 (8 oz) carton French onion dip
1/4 cup milk
2 cups all-purpose baking mix (such as Bisquick)
1-2 TBS butter, melted

Instructions:
Whisk together dip and milk until smooth. Stir in baking mix until well blended. Divide dough into 12 equal portions and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter. Bake at 450 degrees F for 7-8 minutes or until lightly golden. Let biscuits stand for a few minutes before serving.

To make Ranch Biscuits, substitute 1 (8 oz) carton Ranch dip for French onion dip.

Baked Vidalia Onion Dip

2008-06-23T22:59:00.004-04:00

Ingredients:
2 large Vidalia onions, chopped
2 cups shredded Swiss cheese
2 cups mayonnaise
1 (8 oz) can chopped water chestnuts, optional
1/4 cup dry white wine, optional

Instructions:
Stir together all ingredients, blending well. Spoon mixture into lightly greased 9x13 or 2 quart baking dish. Bake at 375 degrees F for 30 minutes. Let stand about 1o minutes before serving. Serve with tortilla chips or your favorite crackers.

Coconut Cream Cake

2008-06-22T21:23:00.002-04:00

This is another one my mother-in-law shared with me. Again, this is one of my husband's favorite desserts. It's very rich and creamy.

Ingredients:
1 box of butter recipe yellow cake mix
1 can sweetened condensed milk
1 can cream of coconut
12 oz container whipped topping (such as Cool Whip)
6-7 oz sweetened grated coconut (such as Bakers)

Instructions:
Bake cake mix according to directions in a 9x13 pan. While cake is baking, mix sweetened condensed milk and cream of coconut and heat until very warm.
As soon as cake comes out of oven, poke holes all over the top with a fork. Pour milk/cream of coconut mix evenly over hot cake. Let cake totally cool. Spread large container of whipped topping over top of cake. Cover whipped topping with grated coconut. Cover tightly with foil or plastic wrap and refrigerate until ready to serve. Keep unused cake stored in refrigerator.

Graham Cracker Cookies

2008-06-22T21:14:00.003-04:00

My mother-in-law shared this recipe with me. It's one of my husband's favorite treats!

Ingredients:
2 sticks salted sweet cream butter
1/2 cup white sugar
24 graham cracker squares
3/4 - 1 cup pecan pieces

Instructions:
Line a cookie sheet with aluminum foil. Layer graham cracker squares snugly on cookie sheet. In a medium saucepan, slowly bring butter and sugar to a boil. Boil for about 1 1/2 minutes, stirring frequently. Add pecan pieces to butter mix. Pour butter mix evenly over graham crackers, spreading as necessary with rubber spatula. Bake at 350 degrees F for about 8 minutes. Let cool completely then use a butter knife to separate into individual cookies. Store in an air-tight container. Don't refrigerate as they will get soggy.

My Famous Cream Cheese Pound Cake

2008-06-22T15:23:00.004-04:00

This is the cake recipe that I have used for all my birthday and wedding cakes, including my own. It is moist, rich and absolutely delicious!

Ingredients:
3 sticks salted sweet cream butter, at room temperature
3 cups sugar
8 oz cream cheese, at room temperature
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1-2 tsp of your favorite flavor extract (vanilla, almond, rum, lemon, coconut, etc.)

Instructions:
Cream together cream cheese and butter until light and fluffy. Add sugar and cream until almost white in color and fluffy. Add eggs one at a time, mixing until just combined. Stop frequently to scrape down sides of your mixing bowl. Sift flour in a medium bowl. Add flour gradually to batter until just combined. After all flour is incorporated, fold in extract by hand.

Pour into floured and greased bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes or until pick inserted in center comes out clean. One recipe also makes approx. 2 loaf cakes, 1 sheet cake (9x13), round layer cakes (3 8-inch or 2 9-inch) and cupcakes (not sure exactly how many, but at least 24). Just adjust baking time according to the type of pan you are using.
Also, you should know that this cake forms a very crusty top and doesn't always look beautiful as a loaf cake uniced, but it always tastes fabulous.

Hash Brown Casserole

2008-06-21T22:39:00.004-04:00

Ingredients:
1 medium onion, chopped
1 (2 lb) package refrigerated shredded hash brown potatoes or frozen shredded hash brown potatoes, thawed
1 pint sour cream
2 (10.75 oz) cans condensed cream of celery soup (or cream of mushroom)
1 - 1 1/2 cups shredded Cheddar cheese
1/4 - 1/2 tsp black pepper
1 TBS hot pepper sauce, more if you like
3/4 cup french fried onions or crushed buttery crackers, optional

Instructions:
Preheat oven to 350 degrees F. Grease one 9x13 inch baking dish.
Over medium heat, cook the onion until soft.
In a large bowl, combine the onion, potatoes, sour cream, soup, cheese, pepper and hot sauce. Mix well and pour into baking dish. Bake 50 minutes.
Sprinkle french fried onions over casserole if desired or top with shredded cheese and and bake for 20-30 more minutes.

Garden Pea Salad

2008-06-21T22:35:00.002-04:00

Ingredients:
1 (15 oz) can very young early peas (I use Lesueur)
1/4 cup chopped onions
2 boiled eggs, crumbled S
salt and pepper to taste
2 to 3 TBS mayonnaise
Chopped pimento, optional

Instructions:
Drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento for color if you desire. This recipe is easily doubled or tripled.

New York Cheesecake

2008-06-21T22:31:00.003-04:00

Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 oz) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 TBS vanilla extract
1/4 cup all-purpose flour

Instructions:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, blend cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix or fold in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in refrigerator until serving.

Guilt-Free Chocolate Cheesecake

2008-06-21T22:24:00.002-04:00

Ingredients:
8 oz fat-free cream cheese
16 oz light cream cheese
8 oz fat-free or low-fat sour cream
3 large eggs
8 oz Splenda (1 1/2 cups)
6 oz semi-sweet baking chocolate, melted and cooled

Instructions:
Preheat oven to 400 degrees F
Beat the cream cheeses and Splenda until light and fluffy.
Add cooled chocolate. Add 1 egg at a time, beating until just combined. Fold in sour cream. Spray spring form pan with cooking spray like Pam. Pour mixture into pan. Bake at 400 degrees F for 10 minutes then reduce heat to 200 degrees F and bake an additional 40 minutes. Cool completely before refrigerating.

Best Brownies

2008-06-21T22:16:00.002-04:00

Ingredients:
1 pound butter, room temperature
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
7 large eggs
3 TBS instant coffee powder
2 TBS vanilla extract
2 1/4 cups sugar
1 1/8 cups flour, divided- 1 cup for batter and 1/8 cup in the chips and nuts
1 TBS baking powder
1 tsp salt
2 to 3 cups walnuts, chopped - optional

Instructions:
Preheat oven to 350 degrees F. Grease and flour a 11 x 15 baking pan. Melt together the butter, 1 pound chocolate chips and unsweetened chocolate on top of a double boiler or in microwave. If using microwave, melt chocolate first, then stir in butter until melted together. Cool slightly. Stir together eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes or until tester comes out clean. Do not overbake. Cool thoroughly. Cut in squares of desired size. This makes a very large pan of brownies.

Perfect Pumpkin Pie

2008-06-21T22:13:00.003-04:00

Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Instructions:
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely. Store leftovers covered in refrigerator. Serve with whipped cream or Cool Whip if desired.

Buffalo Chicken Dip

2008-06-21T22:02:00.005-04:00

Ingredients:
3 cups chopped chicken (use whatever kind you like - roasted, poached, canned - if you use canned, drain it)
2 eight ounce packages cream cheese, softened
1 cup Ranch or Bleu Cheese dressing
3/4 cup Frank's Hot Sauce
2 cups shredded cheese (cheddar, Monterey Jack, etc.), divided

Instructions:
Mix chicken, cream cheese, dressing, hot sauce and 1 1/2 cups cheese together until smooth. Spread in greased 9x13 baking dish and bake at 350 degrees F for about 25 minutes or until heated all the way through.

You can also put dip in 3- to 4-quart crock pot and heat on low for about 1 to 1 1/2 hours.

Serve with celery sticks or corn chips. Fritos scoops work great.

Healthy Banana Bread

2008-06-21T21:51:00.003-04:00

Ingredients:
2 cups flour (I use 1/2 whole wheat, 1/2 spelt)
2-3 TBS wheat germ
2 TBS ground flax seed, optional
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
3/4 - 1 cup Splenda or Splenda Brown Sugar
3 eggs, lightly beaten
1/2 cup low-fat or non-fat vanilla or banana yogurt
1/8 cup canola oil
1- 1 1/2 cups ripe bananas, mashed (about 5)
1 tsp vanilla extract
3/4 cup walnuts, chopped, optional

Instructions:
Stir all dry ingredients together in large mixing bowl. In a separate bowl, mix yogurt, oil, bananas, and eggs. Add wet ingredients to dry ingredients and stir until blended. Don't overmix.
Pour into 2 greased loaf pans or bundt pan. Bake at 350 degrees F for about 45 minutes until wooden pick inserted in center comes out clean.
To make muffins, decrease baking time to approx. 18-20 minutes.

Homemade Pizza Dough

2008-06-21T13:24:00.003-04:00

Servings: Makes 1-1/2 pounds dough (two 14-inch crusts)

Ingredients:
1 package (2-1/4 teaspoons) active dry yeast
1/2 cup warm (105?F) water
1 teaspoon sugar
4 cups unbleached all-purpose flour
1-1/2 teaspoons salt
1 tablespoon extra virgin olive oil
1 cup cold water
flour for dusting

Instructions:
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 - 5 minutes.
Pour flour into mixer with dough hook attachment or a food processor with blade and add salt and olive oil.
Add cold water to yeast mixture. With machine/mixer running, pour in liquid as fast as flour absorbs it.
Process until dough cleans sides of work bowl and forms a ball.
Then process for 45 seconds to knead dough. Dough may be slightly sticky. Dust dough lightly with flour; divide in half to make 2 large pizzas. Store unused portion in a plastic food storage bag, with all air squeezed out, in refrigerator (up to a week) or freezer (up to 3 months).
Place the other half of dough in a heat-proof glass bowl, covering the surface of the dough with plastic wrap. Allow dough to rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down, let rest 5 - 10 minutes.
Roll into desired crust sizes (1 large or several smaller). Pre-bake the crust for 10-12 minutes at 415 degrees on a pizza stone or pizza pan. Then add your favorite toppings and bake at 415 degrees for another 5 to 15 minutes depending on the type and amount of your toppings.

Note: When ready to use frozen dough, remove in the morning, unwrap, rub with olive oil and place in a glass bowl. Cover with plastic wrap and allow the dough to thaw and rise during the day. It will be ready punch down and roll out in about 8 hours.

You can also change the flour to half whole wheat, half unbleached all-purpose or half whole wheat and half spelt with great results. I also usually some seasonings to the flour such as garlic powder and either Italian seasoning or basil.

Always use cooked meats and try to stick to no more than 5 toppings for best results.

Heavenly Carrot Cake

2008-06-21T13:23:00.004-04:00

Ingredients:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated/shredded carrots
1 cup chopped pecans (optional)

Instructions:
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 8-inch or 9-inch round well-greased, floured pans. Bake for approximately 30 - 35 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on cooling rack sprayed with non-stick spray and allow to cool completely before icing.

Icing:
8 oz. package cream cheese
1 stick of butter, softened
1 box (16 oz.) powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
Combine all ingredients except nuts and beat until fluffy. Stir in nuts. Frost cakes.

Quick note: Do not skimp on greasing and flouring the pans because these cakes WILL stick!
If you like carrot cake, you will be in heaven when you try this cake!

Almost Guilt-Free Carrot Cake

2008-06-21T13:21:00.003-04:00

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 cup Splenda for baking
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
4 eggs, beaten
1 tsp vanilla
3/4 cup canola oil
3/4 cup unsweetened apple sauce
3 cups shredded/grated carrots
1 to 1 1/2 cups chopped pecans (optional)

Instructions:
Mix all dry ingredients together in a large bowl. Add oil and applesauce and mix well. Add beaten eggs and mix well. Add carrots and pecans and mix well. Pour into well-greased & floured pans. Bake at 325 degrees (the regular version bakes at 350) for about 18 to 45 minutes depending on what type of pan you use (2 loaf pans, 9x13 sheet pan, 3 8-inch round pans, 2 9-inch round pans, cupcake pans).

Chicken Cannelloni with Tomato Alfredo Sauce

2008-06-21T13:20:00.006-04:00

I use rotisserie chicken to save time and effort when making this recipe.

Ingredients:
1 1/2 packages (each package is 8 oz.) canneloni or manicotti shells
4-5 cups finely chopped cooked chicken
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup shredded mozzarella or Italian-blend cheese
1/2 cup Italian-seasoned bread crumbs
1/2 tsp garlic powder
1/2 tsp salt

Instructions:
Cook pasta according to package directions; drain. Stir together chicken and next 6 ingredients. Cut pasta shells open lengthwise. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place shells cut side down into 2 lightly greased 9X13 baking dishes. Pour sauce evenly over shells. Bake, covered, at 350 degrees for 25-30 minutes or until thoroughly heated.

Tomato Alfredo Sauce:
1 (6 oz) can basil-garlic-oregano tomato paste*
1 (8 oz) can basil-garlic-oregano tomato sauce*
1 (16 oz) jar creamy Alfredo sauce (I used Classico Garlic Alfredo)
1 (3 oz) package shredded Parmesan cheese
(To make sauce go a little further you can add 1/2 - 1 cup of half-and-half, fat-free half-and-half, or heavy cream).

Process all ingredients in a blender until smooth, stopping to scrape down sides.You can also use your favorite jarred marinara or spaghetti sauce or substitute 2 (7 oz) drained jars of roasted red bell peppers in place of the tomato sauce and paste to make Roasted Red Bell Pepper Alfredo sauce.

*I used Hunts tomato paste and tomato sauce

A little time-consuming, but amazingly delicious!!!

Grits Pie

2008-06-21T13:19:00.005-04:00

Recipe courtesy of Paula Deen

Ingredients:
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed

Instructions:
Preheat oven to 325 degrees F.
In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.
In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bakefor 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.

Easy Black Bean Soup

2008-06-21T13:17:00.006-04:00

This is a super easy and fast recipe. And it is delicious!

Ingredients:
3 cans Ranch Style black beans, undrained
2 14-oz cans diced tomatoes, with juice (you can also use diced tomatoes with chilies)
1 large onion, chopped
1 large bell pepper, chopped
2-3 cloves garlic, chopped
2-3 cups chicken broth
1/2 tsp cayenne pepper
1/2 - 1 tsp ground cumin
1/2 - 1 tsp onion powder
1/2 - 1 tsp garlic powder
1 - 2 tsp hot sauce
salt to taste

Instructions:
Put all ingredients in crock pot and cook 4 to 6 hours on high or 8 hours on low.

15 Bean Soup in the Crock Pot

2008-06-21T13:16:00.003-04:00

Ingredients:
1 large bag 15 bean soup mix
water to cover beans
ham for seasoning (obviously you could use whatever you like to season)
5 carrots, sliced
4 stalks celery, sliced
2 onions, chopped
28 oz can diced tomatoes
salt to taste
1 bunch kale, torn or rough chopped
1 package turkey kielbasa, sliced
Cajun seasoning packet

Instructions:
Soak your beans 8 hours or overnight. Drain and rinse. Place beans in crock pot with enough water to cover by about 2 inches. Add seasoning meat or bullion. Cook on high for about 5 hours. Add carrots, celery, onions, tomatoes, kale and more water if needed. Cook on high about 2 more hours. Add sausage, and Cajun seasoning packet and cook 1 more hour.

This make an enormous amount of soup due to the large bag of beans. Make sure you are using a larger size crock pot. This soup turned out to be one of DH's favorites. It reminded him of something his Granny used to make. But be warned. Fifteen different kinds of beans fighting to make their way through the gastrointestinal system of an adult male creates a potentially lethal olfactory situation. Enough said.

Beer Rolls

2008-06-21T13:15:00.002-04:00

If you want a delicious and easy dinner roll, here it is. My parents made these when I was growing up and I love them just as much now as I did then!

Ingredients:
3 cups all-purpose baking mix (such as Bisquick)
3 TBSP sugar
1 12-oz can beer at room temp

Instructions:
Preheat oven to 350 degrees. Mix ingredients together and let batter rest for 20 minutes. Spoon batter into lightly greased (Pam) muffin tins and bake for 18-20 minutes. Enjoy!

Caramel Crunch Dip with Apple Slices

2008-06-21T13:14:00.003-04:00

Ingredients:
5-6 tart green apples (such as Granny Smith), cored, sliced, and drizzled with orange juice
8 oz cream cheese, softened
1/4-1/3 cup brown sugar
1 container caramel apple dip (from the produce section, such as T. Marzetti's), heated slightly to spread
1/2 to 3/4 of a bag of English toffee chips
1/2 of a bag of mini semi-sweet chocolate chips

Instructions:
Mix cream cheese and brown sugar together. Spread your sweetened cream cheese onto a platter leaving about 2-3 inches on the border. Layer the caramel dip, toffe chips and chocolate chips in that order on top of the cream cheese. Line the apple slices around the border.
Use the apple slices to scoop the dip.

Note: You can also use bags of pre-sliced apples found at the grocery store if you want to save time.