Thursday, December 17, 2009

Pecan Pie

My in-laws came before Christmas to visit & brought 2 pecan pies. They were delicious! I was so glad my MIL shared her recipe!

3 eggs
1/2 c sugar
1 cup Karo Syrup
2 Tbsp melted butter
dash of salt
1 tsp vanilla
Combine eggs & sugar - beat by hand (with wisk or fork) until creamy. Add karo, melted butter, salt & vanilla - mix well. Pour into an unbaked pie crust. Place pecans on top until well covered. Bake 350 degrees for approximately 55 mins or until center doesn't "jiggle".

Use a pie crust cover to keep the edge from getting too brown. I think what I'll do next time is chop the pecans & add them to the mixture before adding to the crust.

From Mother's handwritten cookbook, here's her recipe & comment:
3/4 c dark Karo syrup
3/4 c sugar
3 eggs beaten
2 Tbsp flour
1/3 c melted butter
1 c pecans

Mix together and pour into an unbaked pie shell. Bake 40 minutes on 350 degrees.

Here's what makes this special...her added note: "Got this recipe at Southern State (now SAU). I think I made it once or twice but Kathy Turley (my aunt) always makes the pecan pies at Thanksgiving and Mamaw always makes them at her house. I did use a 9" deep dish pie crust. Maybe one day I'll make one...think I might for Christmas." (Handwritten in 2002) I mentioned above, I did it. I made another pie & this time, I chopped the pecans & mixed it with my syrup mixture before pouring into my crust. Oh my stars, it was the best. It looks a little runny in the picture but only because I cut it while it was piping hot! It was super delicious!

Monday, September 7, 2009

Ham & Cheese Breakfast Casserole

This casserole was served at my Nashville baby shower! It was so good, I requested the recipe and made it for the teachers at our Back 2 School breakfast. Word of advice, serve it hot because it's not as good warmed up!

18 slices white bread, cubed
8 oz cooked ham, cubed (can use Pampered Chef chopper or buy it cubed)
2 c shredded Cheddar cheese
1 1/2 c diced Swiss cheese
6 eggs
3 1/2 c milk
1/2 tsp onion powder
2 c crushed cornflakes
1/2 c butter, melted

Lightly grease a 8x13 baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar & Swiss cheese. Top with remaining bread. In a bowl, beat together the eggs, milk & onion powder. Pour evenly over bread. Cover & refrigerate overnight.

Preheat oven to 375. In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over casserole. Bake 40 minutes until bubbly and golden brown. Let stand 5 minutes before serving.

You might want to add a little salt & pepper to taste.

Saturday, July 4, 2009

Chocolate Peanut Butter Pie

I love to read recipes, print them out & then file them. Larry laughs because I have a HUGE collection of recipe books and printed out recipes but always cook the same ole things. Every one in a while, I'll bust out a new recipe and even though it's delicious - I go back to the old reliables! Well, I've been in a cooking mood lately! Not sure if it's because Presley's coming so I'm obsessed with getting things in the freezer so it'll be so much easier with a new baby or what it is! Anywho...I found myself browsing Pioneer Woman's recipe index and found a few recipes (ok, more than a few) that caught my attention. I just so happened to be going to the store, so before the mood left me, I bought all of the ingredients for the following recipes: Chocolate Peanut Butter Pie, Onion Straws, The Marlboro Man Sandwich & Crash Hot Potatoes. And since the kids are not home, I decided I'd make the sandwhich, potatoes & pie for the ole hubby. I wasn't fond of the sandwich but Larry LOVED it! We both loved the Crash Hot Potatoes!
I only took pictures of the pie because it's obvious someone's been eating my pie - right out of the pan!
I think it tastes just like eating peanut butter fudge so beware on the serving sizes, you obviously do not want to cut a HUGE piece of this pie or you'll regret it!

Here's the recipe:

Crust: (I cheated & bought an Oreo crust)
25 Oreos
1 Tbsp butter, melted
Crust the Oreos until they're fine crumbs. Pour melted butter over the top & stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5-7 minutes or until set. Remove from oven and allow to cool completely.

1 c creamy peanut butter
1 8-oz pkg softened cream cheese
1 1/4 c powdered sugar
1 8-oz container Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
She even places the same warning...this is ultra, ultra rich! Cut into small slivers - your guests will thank you!

Thursday, July 2, 2009

Chicken Spaghetti & Green Beans

Mother occasionally made chicken spaghetti for potlucks, etc... but for some reason, I was never brave enough to try it. When she died, one of my cousins brought this casserole over and I just loved it.

This recipe makes enough to feed an army - that's the only way us Turley girls know how to cook. Tonight, when I made supper, I actually made enough for one 9 x 13 dish instead of two!

3 cans chicken broth
1 pkg. spaghetti (I use angel hair pasta)
cooked chicken, chopped (I have used can chicken & it works just as good!)
1/2 medium onion, chopped (I use whatever I have - purple, white or yellow)
1 or 2 cans English peas, drained
1 can mild Rotel
1/4 loaf to 1 lb. Velveeta (diced)
4 c. shredded Cheddar cheese (or shredded Mexican blend)
2 Tbsp Worcestershire
2 Tbsp margarine
2 small cans, sliced black olives (I like the chopped!)
pkg. sliced fresh mushrooms (I opt to leave them out!)
1 pod garlic, chopped (I use the jar of chopped garlic)
1 can cream of chicken soup
In a large stock pot, cook noodles in chicken broth. While noodles are cooking, saute onions, garlic & mushrooms (if using) in 2 Tbsp margarine. When noodles are done, add cheeses into noodles & broth; mix well. (If not cheesy enough, add more Velveeta.) (Do not drain noodles - it'll be too dry otherwise after baking)When cheese melts, add in all other ingredients. Mix thoroughly & pour into baking pans. Bake at 350 degrees for approximately 45 minutes.

The recipe says to pour plain bread crumbs over casserole then pour 4 Tbsp of melted butter over crumbs. I skip this part and cover the casserole with shredded cheddar cheese & French fried onions.
I think the reason I never ate Mother's is because she used celery and green peppers & I am not a fan of either one!

Here's her recipe:
4 c cooked diced chicken
1 lg. onion, chopped
1 lg green bell pepper, chopped
1 c celery, chopped
Saute onion, bell pepper & celery in 3 Tbsp of margarine until tender.
Combine 1 can chicken broth, 1 can cream of chicken soup & 1 can rotel
Add chicken, onion, bell pepper & celery to soup mixture
Add 1 pkg cooked spaghetti. Place in casserole dish & top with cheese. Bake at 350 degrees for 30 minutes.

For some reason, I think I have to have green beans or a green salad as a side with my spaghetti -regular or chicken. Larry loves my green beans and there's really nothing to them.

Most of the time, I chop bacon & onion and cook until done & then add a couple of cans of French style green beans and a couple teaspoons of sugar. Then, I just cook the green beans to death!!

If I'm in a hurry, I use onion flakes & real bacon bits and no one even can tell the difference!

Sunday, May 24, 2009

Hash Brown Quiche

I found this recipe for Hash Brown Quiche on Mimi's Making Meals and made it for our church potluck tonight. They turned out beautifully & were both delicious! So different than your traditional pie crust quiche.

Preheat oven to 450 degrees.
3 c frozen shredded hash browns, thawed & drained
1/2 stick of butter, melted

Press the drained hashbrowns between paper towels to dry them. Add melted butter to the hashbrowns & mix well. Press the hashbrowns into the bottom & sides of a 9 inch pie plate to form a crust. Bake for approximately 25-30 minutes or until the hashbrowns are golden brown & starting to get crispy.

3 large eggs, beaten
1 c half & half
1 can Hormel canned ham
1/2 c chopped onion
1/8 tsp red pepper
1 c shredded Cheddar cheese
Salt & Pepper to taste

In a large mixing bowl, combine the half & half, eggs & chopped ham. Add chopped onion, red pepper & shredded cheese; stir to combine. Pour egg mixture into hashbrown crust & return to the oven.
Lower the oven temperature to 350 degrees and bake for approximately 30 minutes or until the quiche is golden brown & a knife inserted into the center comes out clean. The top of the quiche will be slightly puffed up.

I used deli sliced ham & chopped into small pieces. I used green onions rather than yellow or white onion. And lastly, I used mozzarella cheese rather than Cheddar.

I made another quiche using sausage & Cheddar cheese. While my crust was cooking, I cut up 1 yellow onion & added to sausage while browning. I then combined the sausage & egg mixture and poured into my crust.

This really can be made with any combination. I think spinach would even be a good add in to the recipe!

Tuesday, May 5, 2009

Black Eye Pea Salad

When I was growing up, my Papaw Turley had a garden & I can remember us cousins would have to go out and pick a whole row of "purple hull" peas and then shell them! Those rows seem to NEVER end!!! Then, we'd all have purple fingers by the time we were finished!! I was so glad to see the day he bought a sheller. What was even better was when I got old enough not to have to go pick peas!!!
I never have been able to tell the difference between purple hull peas & black eye peas. I love them no matter what they're called!! I love them on cornbread, by themselves or in this salad!
2 cans Black Eye Peas - drained
green onions, chopped (use as much as you like)
1 sm jar Pimentos
bacon bits (again, use as much as you like)
1 green pepper, chopped
Salt & Pepper to taste
Mix ingredients together in a medium container with lid. Next you'll mix together the following ingredients & pour over the Black Eye Pea mixture.
1/4 c sugar
1/4 c vinegar
1/4 c oil
Mix together well with vegetables & store in airtight container. This is one of those recipes that's better after 24-48 hours.
You can not damage this recipe. I made this recently & I didn't have pimentos so I chopped up a red & green pepper. I also used purple instead of green onions and I added celery. It was still good.

Sloppy Slaw (aka Saurerkraut Salad)

I got this recipe from Mother before she died; she got it from working at the Dinner Bell in Nashville. We all called it Sloppy Slaw & ate it on BBQ sandwiches in place of Coleslaw. It's really good on some pinto beans and cornbread too!
Can you tell I was raised in the South??

2 cans (or 1 large jar) Saurerkraut, drained
1 med. purple onion, chopped
1 lg. jar pimentos, drained
1 bunch clelery, chopped
Black pepper, to taste
Sugar, to taste**

Combine all ingredients in a medium sized container with lid. Mix well, cover & refrigerate. Stir periodically. Best if refrigerated for 24-48 hours before use.

**I start with 1/4 c sugar and add until I reach the desired taste. You can add more (or less) onion & celery as desired.

Wednesday, April 22, 2009

Hot Chicken Salad

I made this recipe recently for Friends & Family day pot luck at church. It really turned out pretty good. Of course, I had to made modifications because I don't like all of the suggested ingredients. I know others probably do but I wanted to be able to sample my own dish!

Here's the recipe. I hope you enjoy!

2 lbs boneless, skinless chicken breasts (Tyson chicken is always my first choice! Wonder why??)
2 bay leaves

Place chicken in a large pot & cover with water; add bay leaves. Bring to a boil. Cook uncovered, until juices run clear. Remove chicken & cut into 1/2 inch cubes; place in a large bowl. Add next 11 ingredients.

4 cups diced celery
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 c mayonnaise
2 c (16 oz) sour cream
2 cans (8 oz) water chestnuts, drained
1 can (8 oz) mushrooms, stems & pieces, drained
1 c slivered almonds
2 Tbsp chopped onion
2 Tbsp lemon juice
2 tsp salt
1/2 tsp pepper
2 c (8 oz) shredded cheddar cheese
2 cans (2.8 oz each) french-fried onions

Mix well. Transfer to a 13x9x2 baking dish (dish will be full). Sprinkle with cheese & french-fried onions. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

Wanna guess what I left out??? You got it...mushrooms & water chestnuts!! I only added about 2 cups of celery and I used 1 tsp (and then some) of pepper. I was thinking I might add chopped black olives next time.

ps. As a word of caution - this dish yields 16 servings!

Saturday, April 4, 2009

Carrots kids will want to nibble on!

I made these little Easter surprises last April, placed them in an Easter basket and passed them out to the little ones at church. With Easter just around the corner, I thought I'd share this for those Mothers looking for Easter basket ideas for their little ones!
Craft Materials
Bag of Cheetos or Cheese Puffs
Green Tissue Paper
Wilton decorating/icing bags
different colors of curling ribbon
1. Fill an icing bag with Cheetos, leaving at least 3 inches unfilled at the top.
2. Cut out two 8-inch squares of green tissue paper and lay one on top of the other.
3. Pick up the squares from the center and give them a little twist so you have a cone-shaped carrot top.
4. Place the tissue, twisted end down, into the bag.
5. Gather the bag at the top of the jelly beans and secure with a piece of curling ribbon, wrapping the ribbon around the "stem" of the tissue paper, so the greenery sticks out of the top.
It's as simple as that!
I've also seen this done with orange jelly beans or M&Ms. If you're giving it to someone special, you can attach an Easter greeting.

Thursday, April 2, 2009

Hominy Casserole

Mother loved Hominy Casserole. Christmas 2002, she gave me a handwritten recipe book of all her favorite recipes & this was one of them.
Every 4th Sunday following our evening worship at church, we have different themed potluck meals. One particular night was Mexican themed and unbeknownst to me, I got some Hominy Casserole & just loved it! Shame on me for never trying it for Mother!!

Here's her recipe...

1/2 stick butter
1/2 c onion, chopped
2 cans yellow hominy, drained
1 can cream of chicken soup
1 c shredded cheddar cheese, divided

Melt butter in a skillet, add onion & cook until tender. Add hominy, cream of chicken soup & 1/2 c shredded cheese and mix well. Pour into 2 qt casserole dish & top with remaining cheese. Bake on 350 for 30 minutes. She sometimes liked using Mexican velveeta to give it a little spice.

I followed her recipe but added a little garlic, 1/4 c milk & a can of green chilies to give it my own little spice!!!

Go ahead and try it and let me know what you think!

Beef Enchilada Casserole

As many of you know, I am the PTA Hospitality chairperson at my kids' school, so when the teachers have Parent/Teacher conferences, we (PTA) provide luncheons for them which gives me an excuse to try out new recipes!!

I found this recipe on
Kelly's Korner and modified it a little to fit my needs for our luncheon!

Here's the original recipe as posted on Kelly's blog:

1 lb hamburger meat
1 small onion, chopped
1 can black olives, chopped
1 can cream of mushroom soup
1 can Enchilada sause
2 c shredded Cheddar Cheese
6-8 flour tortillas

Brown meat & onions until done, drain. Mix in olives & add 3/4 c of cheese - let it melt and mix all together. Fill tortillas with meat mixture & roll up. Place in 9x13 baking dish. Combine mushroom soup & enchilada sauce then pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Here's my version...
Mushrooms disgust me so I used cream of chicken soup. I cut my flour tortillas into strips. Once my meat mixture was done, I added the black olives and mixed well. I placed half of my tortilla strips in my 9x13 pan and then added meat mixture, Enchilada sauce mixture & sprinkled with cheese. I repeated the layers & topped with remaining cheese. Then, I baked it just as directed.


Saturday, March 14, 2009

Oooey, Gooey Chocolate Bars

I found this recipe on Kelly's Korner the other day while browsing through her recipes and couldn't wait to make them. Wanted to share this yummy recipe with my friends & family as well. Enjoy!
1 c butter, melted (2 sticks)
1 Chocolate cake mix (18.25 oz)
3 large eggs
3-4 Tbsp cocoa powder (I used 3 "rounded" Tbsp)
1 (8 oz) pkg. cream cheese, softened
1 tsp vanilla extract
1 box (1 lb) powdered sugar
1 c chopped pecans (or walnuts) (optional)

Heat oven to 350 degrees & place rack in center. Lightly butter a 9x13 baking dish/pan. In a large bowl, beat together (with mixer on slow) cake mix, 1 egg & 1/2 c (1 stick) melted butter until well combined. Evenly pat out into prepared dish/pan & set aside.

In another mixing bowl, beat cream cheese on medium speed until smooth. Beat in 2 remaining eggs & cocoa powder until well combined. Reduce speed to low and add powered sugar; beat until well combined. Gradually add remaining 1/2 c butter and vanilla extract - beat until smooth. Fold in pecans (or walnuts) with a rubber spatula & spread over cake mixture. Bake until set around edges but center is a little gooey - 40-50 minutes.

If you like German Chocolate cake, you can use a German Chocolate cake mix instead of plain chocolate & add 1 c. sweetened, flaked coconut when folding in pecans. I added 1/2 c pecans & 1/2 c Heath bar chips - it was Yummy!!!

Serve with Homemade Vanilla ice cream for a wonderful treat!

Sunday, February 22, 2009

Kraft's Sky High Brunch Bake

I found this on Kraft's website & made for a Teacher's back-to-school breakfast. I made it again for my co-workers & had to pass out the recipe both times. When we're having food day, I get asked to bring this because it really is so good!

1 pkg (2 sheets) frozen pastry puff (thawed)
6 eggs
1 c. Ricotta cheese
dash of Tabasco sauce
2 pkg (10 oz each) chopped spinach, thawed & drained
1 lb sausage (hot or mild depending on taste), cooked & drained
1-1/2 c shredded Cheddar (or Mozzarella) cheese

4 slices bacon, cooked & chopped
1 c chopped red pepper
dash or two of red pepper flakes

Preheat oven to 400 degrees. Cook & drain sausage. (I cook the red peppers with the sausage.) Unfold pastry sheets; roll out one sheet to about 11 inch square & the other to 12 inch square. Line the bottom & side of greased (or foiled) 9x13 baking dish.

Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp of the eggs; set aside. Add ricotta cheese, pepper sauce & spinach to remaining eggs; mix until well blended. Layer half each of the sausage, Cheddar/Mozzarella cheese, bacon & spinach mixture in pastry-lined pan. Repeat layers.

Place remaining pastry sheet over mixture; fold & tuck edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp egg. Cut 5 or 6 slots in top crust to allow steam to escape.

Bake 45 - 55 minutes or until golden brown. Cool 10 minutes before serving.

For a different taste, you can use Shredded Swiss cheese & chopped ham.

Dump Soup

Children can easily help make this recipe! All they have to do is....dump!

1 lb lean ground beef
2-10 3/4 oz cans minestrone soup (+2 cans water)
16 oz cans Ranch style beans
2-16 oz cans stewed tomatoes (or you can use Rotel)
15 oz can whole kernal corn, drained
1 c frozen hash brown potatoes

Brown beef & drain. (I add a small chopped onion & cook with beef!) Combine meat with remaining ingredients in medium-sized soup pot & bring to a boil. Reduce heat & simmer about 15 minutes. If soup appears too thick, add a little water. Makes 16 (3/4 cup) servings.

This recipe can be "doctored" so many different ways. You can add additional vegetables or even spice it up with Tabasco sauce and/or chili powder. Make a batch of my Mother's cornbread and you've got a meal!!!

Sunday, February 8, 2009

Hawaiian Waffles

If you read "Breakfast - Food for Thought", I suggested to stay away from sugery breakfast items but this is such a good treat!!! I'd be lying if I told you I stayed completely away from foods that were not the best thing for me!

1 can (20 oz) crushed pineapple, undrained 1/2 c sugar
1/2 c flaked coconut 1/2 c light corn syrup
1/4 c pineapple juice

2 c all-purpose flour 4 tsp baking powder
1 Tbsp sugar 1/2 tsp salt
2 eggs, separated 1 c milk
1/4 c butter or margarine, melted 1/4 c flaked coconut
1 can (8oz) crushed pineapple, drained 1/4 c chopped macadamia nuts
Add'l chopped macadamia nuts, toasted - optional

In a saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered for 12-15 minutes or until sauce begins to thicken then set aside.

In a bowl, combine the flour, baking powder, sugar & salt. In a separate bowl, combine egg yolks, milk & butter; stir into dry ingredients just until combined. Stir in pineapple, coconut & nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). Preheat waffle iron. Fill & bake according to manufacturer's directions. Top with pineapple sauce & additional nuts, if desired.

Breakfast - Food for Thought!

When Bryan & I were growing up, EVERY SINGLE MORNING, Mother would make breakfast - I'm talking homemade biscuits & gravy!!! (She spoiled us SO bad!!!) Mother always made sure we had breakfast & would remind us how important it was for us to eat breakfast. of the first things I learned on my weight loss journey was that breakfast IS the most important meal!!! (Never doubt your Mother!) I've had to learn to eat SOMETHING each morning because I have never really been one to eat right when I get up in the morning. case you're wondering why breakfast is so's why: It refuels the body, reduces the risk of heart disease, good for physical & mental health, better concentration & you have a higher energy level. I will say that biscuits & gravy are probably not the best breakfast choice but it's a good treat every now and then!! Skip sugary cereals/foods too cause it's not good for concentration if you have a hard time concentrating as it is!!

Sausage Enchiladas

At Asbell, PTA hosts a Back-to-School breakfast for the staff. This is one the staff loves along with the Breakfast Casserole & Sky High Brunch Bake & oh, you get the picture!! I always take the recipes with me because I always have to pass them out.

2 c browned breakfast sausage
1/2 c green onions, chopped
1/2 c green peppers, chopped
1-1/2 c shredded cheddar cheese
8 flour tortillas
4 eggs beaten
2 c half & half
1 Tbsp flour
1/4 tsp salt
1/4 tsp garlic powder
4 drops Tabasco sauce

Add Ons: Sour Cream - Salsa - Guacamole - Jalepenos

Preheat oven to 350. Combine sausage, green onions, green peppers & cheddar cheese in a bowl. Divide into tortillas & roll; place seam down in greased retangular baking dish. Combine beaten eggs, half & half, flour, salt, garlic powder & Tabasco sauce. Pour egg mixture over tortillas & cover with foil. Bake for 45 minutes. Remove foil during last 10 minutes of baking. Serve with sour cream, salsa, guacamole & jalapenos.

Breakfast Casserole

This really is a good breakfast casserole & can be made so many different ways!

1 lb breakfast meat (sausage, ham, bacon or combination)
1 32 oz bag hasbrowns (thawed or left out at room temp)
salt & pepper to taste
1 onion, chopped
Lawrey's seasoning salt to taste
2-3 c shredded cheddar cheese
1/2 tsp onion powder

Brown meat & onion until done; drain & set aside. In a mixing bowl, mix together hashbrowns, seasoning salt, salt, pepper & onion powder. Place mixture in lightly greased 9x13 casserole dish. Sprinkle with half cheese mixture then spoon sausage mixture over cheese.

5 eggs beaten
3 Tbsp milk or half & half
1/2 tsp dry mustard

Mix together eggs, dash of salt & pepper and 3 Tbsp milk. Pour mixture over sausage. Now, it's best if you can refrigerate overnight but ok if you don't have the time! When ready to bake, sprinkle remaining cheese on top. Bake on 350 for 45 minutes or until eggs are set.

Because this is such a versatile recipe!! You can add in or change this up tons of ways; add mushrooms, red/green peppers (for not only flavor but color), crushed red peppers or Tabasco sauce for a little spice. You may want to use Swiss cheese if using ham as your meat or Fiesta cheese if adding peppers & Tabasco sauce & add a little Salsa while you're at it!!

Wednesday, January 28, 2009

Taco Bake

I found this recipe in a Kraft Food magazine, a couple of pages from the Shephard's Pie recipe!!! Surprisingly, it's really good & easy.

1 pkg. Macaroni & Cheese dinner
1 lb ground beef
1 pkg taco seasoning
3/4 c water
3/4 c sour cream
1-1/2 c shredded cheddar - divided
1 c Thick 'n chunky salsa

Preheat oven to 400 degrees. Prepare macaroni & cheese dinner as directed on package. While macaroni is cooking, brown meat until done & drain. Add taco seasoning & water to meat; simmer for 5 minutes. Stir sour cream into macaroni & cheese. Spoon half of the macaroni mixture into baking dish; top with meat mixture, 1 cup shredded cheese & remaining macaroni mixture. Cover & bake for 15 minutes. Top with salsa & remaining 1/2 c cheese. Bake uncovered until cheese is melted.

Jazz it up by topping with 1/2 c crushed Fritos.

Easy Shepherd's Pie

My husband runs up and down the road a lot so he's constantly in and out of fast food restaurants. He loves just about everything I cook - rarely have I made something he's turned away! One time, he made the comment that he loved Shepherd's Pie. I searched for that perfect Shepherd's Pie recipe, just as he described and found it in a Kraft Foods magazine. He now enjoys Shepherd's Pie in the comfort of his own home!

1 lb ground beef
2 c hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded Cheddar cheese, divided
4 c frozen mixed vegetables, thawed (I cook my veggies in a little water until tender, but you don't have to!)
1 c beef gravy

Preheat oven to 375 degrees. Brown meat in large skillet until done - drain. In a medium bowl, mix potatoes, cream cheese & 1/2 c shredded cheese until well blended. (May add salt, pepper & minced garlic for added flavor!) Add vegetables & beef gravy to ground beef - mix together. Spoon meat mixture into 9x13 baking dish. Cover with potato mixture. (Does not have to be perfectly spread!) Sprinkle with remaining 1/2 c shredded cheese. Bake for 20 minutes or until heated through.

Picante Chicken

For the majority of my Junior High years, you could usually find me at Amy McAnelly's house. I know it's Amy Kuykendall now, but she'll always be McAnelly to me. It's no different for Patti Childress because she'll always be Patti Hinds and Julie Backus will always be Julie Parnell!!! Anywho...we were in like the 9th grade when she first introduced me to quick fix and I've made it ever since! It really doesn't even need anything to go with it as it's pretty good all by itself!

1 family size box - Shells & Cheese
2-4 boneless, skinless chicken breasts
1 med to large jar of Picante sauce (mild, medium or hot - depends on your taste)

Follow directions on box for shells & cheese. Boil chicken until done & drain. When cool enough to handle, cut into bite size pieces or shred with fork. Add chicken & picante sauce to shells & cheese. I add a little garlic powder & pepper to taste. Serve!

Easy as pie & satisfying!

Danish Coffee Cake

This is so easy to make & oh so good!

2 can Crescent rolls
1 c sugar
8 oz pkg. cream cheese - softened
1 tsp Vanilla
1/2 stick of butter
1/4 c sugar
1 tsp cinnamon

Unroll 1 can crescent roll onto pizza pan or jelly roll pan. Beat cream cheese, 1 c sugar & vanilla - spread over crescent rolls. Unroll the other can & place on tope of cream cheese mixture. Melt butter & drizzle over top. Mix 1/4 c sugar & cinnamon & sprinkle over top. Bake on 350 degrees for 30 mintues or browned slightly.

Can add fruit topping such as apple or cherry pie filling to top of cream cheese mixture prior to unrolling 2nd can of crescent rolls.

Baked Squash

My Mamaw Hicks used to make this for me when I was a little girl. It's comparable to what you'd get at Dixie Cafe, except hers wasn't sweet. I love it either way!!!

5-6 cups Squash
1/4 c onion, chopped
2 eggs, beaten
1/2 c milk
1 c cracker crumbs (Ritz works best)
4 Tbsp butter, melted
salt & pepper, to taste

Cook squash with onion until squash is tender - drain. Add salt and pepper to taste. In a small bowl, Mix 3 Tbsp butter, eggs & milk together. Add to squash & stir gently. Pour into 9x13 baking dish. Mix remaining 1 Tbsp butter with cracker crumbs & pour over squash mixture. Bake on 450 degrees for 20 minutes.

Easy Potato Casserole

1 bag hashbrowns - thawed
1 stick butter, melted
1 can cream of chicken soup (can use cream of mushroom)
1 (8 oz) carton of sour cream
1 tsp Salt
1 lb Velveeta, cubed
1 c onion, chopped

Preheat oven to 350 degrees.

Saute onion in a little butter until transparent. Mix potaotes, soup, sour cream, butter, Velveeta, salt & onion. Pour mixture in greased 9x13 baking dish. Bake for approximately 30 minutes or until cheese is melted.

Bacon Wrapped Chicken with Gravy

Back in the day, I literally lived at Doug & Patty Jones' house! Patty would make this and my whole family would enjoy the feast!

4-6 boneless, skinless chicken breasts
4-6 slices of bacon (I cook in microwave until almost done)
1 can cream of mushroom soup (I don't do mushrooms, so I use cream of chicken soup)
1 (8oz) carton of sour cream
1 jar dried beef
pepper to taste

Wash & cut off excess fat off chicken. Wrap bacon around chicken breasts. Layer dried beef in bottom of greased 9x13 pan. Place wrapped chicken on top of beef. Mix sour cream & soup then pour over chicken. Pepper to taste.

Bake 3 hours on 250 degrees.

I love serving this on a bed of rice with green beans as a side.

Creamy Tacos

This is such a quick & easy recipe.

1 lb grouund beef
1 med onion, chopped
1 lb Velveeta, cubed
1/2 pkg chili or taco seasoning mix

1 can pinto or ranch style beans (optional)
1 can Rotel, drained
1 (8oz) carton of sour cream

Brown ground beef with onion until meat is done - drain. Add remaining ingredients & stir often until sour cream & Velveeta are melted.

Serve over Doritos, Fritos or Tortilla chips.

Topping suggestions: lettuce, tomatoes, taco sauce and/or guacamole.

Thursday, January 22, 2009

Capitol Smokehouse & Grill Baked Potato Salad

Did I mention that I love recipes, cooking & potato salad? I am VERY picky though when it comes to eating potato salad. I used to love, love, love Dinner Bell's potato salad & they closed down shop on me! Thank goodness Mother worked out there and would make it for me when I'd come in to visit. I found this recipe on KATV's website and made it the other day & found a new love!!!

8 baking potatoes. Wash potatoes & spray with butter flavored oil. Bake at 350 degrees until tender. Cool to room temperature.

While potatoes are baking, mix the following ingredients:

1 c mayonnaise
1 c sour cream
2 Tbsp White Vinegar
1/4 c green onions, chopped
1/4 c fresh bacon bits
1/4 c chopped, chives
1/4 c chopped parsley
2 Tbsp sugar
1 Tbsp salt
1 Tbsp garlic powder
2 tsp pepper (white or black)

When potatoes are cooled, remove skins (or not) and chop coarsely. Mix with the above ingredients, folding in gently. DO NOT OVER MIX. Put in airtight container & store in refrigerator.

Heavenly Pink Salad

This salad is indeed heavenly & definitely a keeper! It's pretty, makes plenty & tastes wonderful!

1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (14 oz) can sweetened condensed milk
1 c shredded coconut
2 c miniature marshmallows
1 (11 oz) can mandarin oranges, drained
1 (16 oz) container Cool Whip, thawed

Mix together cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows & Cool Whip. Chill for several hours & top with crushed pecans, if desired.

I make this in my triffle bowl & it is beautiful! I added sliced bananas but just a word of caution...don't add them until you're ready to serve or they will turn brown.

Creamed Corn

Corn is right at the top of being my favorite vegetable. I love whole kernal, cream style, corn on the cob, corn get the picture? This is a super-fattening-delicious recipe that I could (and do) eat right out of the cooker!!!

2 pkgs (16 oz each) frozen whole kernal corn
4 (3 oz) pkg cream cheese, cubed
1 c milk
1/2 c butter/margarine, melted
2 tsp sugar
1/2 tsp salt
1/4 tsp (or more) ground black pepper

Place corn in slow cooker. Top with cream cheese. In a small bowl, combine the remaining ingredients & mix well. Pour over corn mixture. Cover & cook on high for 3-4 hours.

Makes 8-10 servings.

Crunchy Asian Salad

Yum-O - this is so good! I get asked to bring this to potlucks a lot!

1 envelope Good Season's Italian Salad Dressing
1/2 c sugar
2 Tbsp Soy Sauce
2 pkg. Ramen Noodle (Discard seasoning pkg.)
2 pkg (16 oz each) Coleslaw blend
4 green onions, sliced
1/2 c dry roasted sunflower kernals
1/2 c sliced almonds, toasted

Prepare salad dressing mix in small bowl as directed on envelope. Stir in sugar & soy sauce.

Break apart noodles; place in a large bowl. Add coleslaw blend, onions, sunflower kernals & almonds; mix lightly. Add dressing to coat & serve immediately.

Dressing can be prepared the day ahead. Cover & refrigerate. Noodles can be crumbled the day before too - just place in a resealable back along with sunflower kernals & almonds.

You may substitute Good Season's Asain Sesame Dressing & mix or liquid Italian dressing rather than mix.

Marinated Vegetable Salad

This salad is Yummy! I make this quiet often for the staff at school. I even substitute Splenda for the sugar & you can't even tell the difference!

2 cans whole kernal corn
2 cans English peas
2 cans French Style green beans
2 bunches green onions, chopped
1 bell pepper, chopped (yellow, red or green)
1 large jar pimentos

Drain all vegetables. In a large bowl, with lid, combine all ingredients.

In a medium saucepan, combine:
1-1/2 c vinegar
1-1/2 c. oil
1-1/2 c sugar

Bring to a boil for 2 minutes. Let completely cool. Pour over vegetables - add pepper (approximately 1-1/2 tsp) & stir well. Cover & refrigerate.

Best after 24 hrs. May need to drain some liquid prior to serving.

Broccoli-Cauliflower-Bacon Salad

This is one salad that I just cannot pass up, no matter what!

2 c. Miracle Whip
1/3 c grated (or shredded) Parmesan cheese
1/3 c sugar
1/4 c diced onion
1 head cauliflower, cut into bite size pieces
1 head broccoli, cut into bite size pieces
1 (16 oz pkg) bacon, cooked crisp & crumbled

Mix together Miracle Whip, Parmesan cheese, sugar & onion in a large bowl. Add cauliflower, broccoli & bacon. Stir to coat. Refrigerate for at least 30 minutes before serving. Best if refrigerated overnight. Serves 8

Chicken Salad Sandwiches

I love chicken salad! I found this recipe & used cranberry/pecan bread - OMG - so good!

2 c. diced cooked chicken
1 c. diced celery (optional)
1/2 c. diced green apple (optional)
3 slices bacon, cooked crisp & crumbled
1/2 c sour cream
1 c mayo
2 Tbsp lemon juice
Salt & Pepper to taste
1 8 oz whipped cream cheese
Finely chopped pecans - toasted

In a bowl, combine chicken, celery, apple & bacon. In another bowl, stir together sour cream, mayo & lemon juice. Add to chicken mixture; stir to coat. Season with salt & pepper. Cover & refrigerate 2-24 hrs.

Cut bread into different shapes, spread chicken mixture on half of bread & add top piece. Spread edges with cream cheese & coat with pecans.


Monday, January 19, 2009


I got this recipe from one of my Gooseberry Patch recipe books. I made it for the staff at school & came home empty handed!

1 lb ground beef
1/4 c onion, chopped
1/4 c green pepper chopped

Combine in a large skillet & cook until meat is done. Drain.

2 c water
1 c elbow macaroni, uncooked
21 oz can Pork -n- beans, undrained
14-1/2 oz can tomatoes, undrained & cut-up
1 envelope sloppy joe mix.

Add above ingredients, except macaroni, to meat mixture. Bring to a boil & add macaroni. Reduce heat, cover & simmer 10 minutes or until macaroni is tender but not mushy! Stir occasionally to prevent sticking.

Serve with Fritos & shredded cheese!

Betty Turley's Cornbread Recipe

Mother gave me this recipe out of the blue about 2 weeks before she passed away.

1-1/2 c cornmeal
1/2 c all-purpose flour
3 tsp baking powder
1 tsp salt
1/4 tsp baking soda - ONLY if you're using buttermilk
1 egg
1-1/2 c milk

Preheat oven to 400 degrees. Add 1 Tbsp of oil to iron skillet and place in oven while preparing mix.

In a mixing bowl, combine all ingredients & pour into HOT cast iron skillet. Bake for 25-30 minutes or until golden brown.

Note: Can store dry ingredients & just add egg & milk when ready to bake.

Taste of Home - Apple Streusel Muffins

These are the BEST muffins ever!!
Yield: 16 muffins

2 c all-purpose flour
3 tsp baking powder
1-1/4 tsp ground cinnamon
1/2 tsp baking soda
1 c sugar
1/2 tsp salt
2 eggs
1 c (8 oz) sour cream
1/4 c butter, melted
1-1/2 c chopped peeled tart apples

1/4 c sugar
3 Tbsp all-purpose flour
1/4 tsp ground cinnamon
2 Tbsp cold butter

In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream & butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two thirds full.

For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.