Tuesday, October 5, 2010

S'Mores Dessert


graham cracker crumbs..about 2 cups
1 stick of butter
1 can condensed milk
1 bag chocolate morsels
1 bag of mini marshmallows
1 cup of pecans optional

Make the crust by stirring together the graham crackers crumbs and the melted butter until it is all moist. Pack into the bottom of a greased 9X13 pan. Pour a can of condensed milk over the crust. Sprinkle the chocolate on that. Sprinkle the pecans if you want on top of that. Add a few marshmallows and pack them down with a fork. Bake at 350 for 25 minutes. Remove and add more marshmallows to the top and cook for a few more minutes until the marshmallows are all gooey and brown. Let cool completely and cut into squares.
I don't have a picture cause, well, they were pretty much eaten before I got a chance to!

You can add pretty much anything on top of the condensed milk...butterscotch, peanut butter, white chocolate, cut up candy bars, etc....you might just want to omit the marshmallows on those!

Saturday, October 2, 2010

Sausage and Rice cassarole


1 lb bulk sausage...like Jimmy Dean
1 lb. link sausage
1 cup chopped celery
1 cup chopped onions
1 cup chopped bell pepper
a few cloves of garlic..chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
1 cup uncooked rice
1 can of water

brown the sausage. cut the link sausage into circles and add them to the ground sausage. drain. In the same pot, add the celery, onions, bell peppers, and garlic. add the sausage back to that and saute until the vegetables are soft. In a casserole dish, add the sausage and veggies, rice, soups, and water. Cover with foil and bake for about 1 hour at 350. Remove the foil for the last 15 minutes.

Wednesday, September 15, 2010

Spiked Potato Salad


10-12 red potatoes, peeled, and chopped into bite size pieces (more potatoes if feeding more than 5)

3/4 cup mayo

1/4 cup horseradish

1/4 cup chopped parsley

1 Granny Smith apple; peeled and cut into bite size pieces

1/2 of a large red onion; diced

2 ribs of celery cut up

Boil the potatoes until tender. About 5-8 minutes. Drain and rinse with cool water.

In a large bowl add the other ingredients. Add the potatoes and toss. Add salt and pepper.

Tuesday, August 17, 2010

Cream Cheese and Salsa Dip

Need a quick and easy appatizer or dip?

Put one block of cream cheese on a platter.
Pour a jar of Salsa on top.
Let is stand for about 10 minutes...to let th cream cheese get soft.
Quick and easy dip!!

Chicken Pasta Salad



3 TBSP white vinegar

2 TBSP mayo

1 TBSP Honey



1/4 cup Extra Virgin Olive Oil

1/4 cup chopped dill


8 ounces of pasta---bow ties, wagon wheels, garden rotini etc..

2 cups white chicken meat cut into bit size peices

1 red bell pepper diced

2 celery ribs diced

1/2 cup crumbled Feta cheese

Boil and drain the pasta. Rinse with cool water. Let it sit until room temperature.

Wisk together vinegar, mayo, honey, salt, and pepper. Wisk in the EVOO and dill.

Mix the chicken, pasta, bell pepper, and celery in a large bowl. Drizzle dressing over the top. Add the Feta cheese on top. Mix it up real good. Refrigerate. Toss again before serving.

Saturday, August 14, 2010

Red Beans and Rice

I thought everyone knew how to make Red Beans and Rice, but everytime I make them, someone always asks me "How do you make this?" So I decided to post it here!

1 pkg. dried red kidney beans
1 pkg. Seasoning blend (frozen)
*sausage* optional

Chop a few cloves of garlic and place into a large bowl. Add dried beans and cover with water. Let them soak overnight. In the morning, drain the beans and rinse them off real good.

Add beans to the crockpot along with the seasoning blend and fill with water. (covering the beans by about 2-3 inches)
Cook on LOW for about 6 hours or HIGH for about 3 hours.
About an hour before you are ready to serve them, add about 1/8 cup of Tonys. (yes, that much) ----you could add a little bit every hour, but since I cook this while I am not home, I just add it all at the end.
This is the time you would add the sausage. Cut it up and cook on the stove until brown. Add to the beans.
Cook for another hour or so. You may need to add more water during the process.

Serve over rice. And with cornbread and greens!

Thursday, August 12, 2010

White Corn Salad (Shoepeg Corn)


1 can of Shoepeg corn (white corn)
1 tomato---chopped
1 bell pepper--chopped
1 onion--chopped
2 TBSP mayo

Place all ingredients in a large bowl. Do not drain the corn. Add the mayo 1 TBSP at a time. This salad should be a little runny, but not juicy. (if that makes sense!!)
Add pepper and place in the fridge for about an hour. Serve COLD!