Tuesday, October 5, 2010

S'Mores Dessert

Ingredients:

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


Ingredients:

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




Ingredients:



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.
VOILA!
Quick and easy dip!!

Chicken Pasta Salad


Ingredients:


Dressing:

3 TBSP white vinegar

2 TBSP mayo

1 TBSP Honey

salt

pepper

1/4 cup Extra Virgin Olive Oil

1/4 cup chopped dill



Pasta:

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!

Ingredients:
1 pkg. dried red kidney beans
1 pkg. Seasoning blend (frozen)
Tonys
garlic
*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)

Ingredients:

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

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!

Wednesday, August 11, 2010

Chicken and Dumplins

Ingredients:
1 whole chicken, cut up and de-boned
1 bag of Seasoning Blend (in the freezer section)
2 cups of celery--cut up
2 cans Chicken brooth
1 can cream of chicken soup
1 pkg, biscuits--You know, the ones in the fridge section..unless you wanna make homemade ones, but that would take too long!

Place all the ingredients in the crock pot, except the biscuits. If you need more liquid, add more brooth or soup.

Cook on low for about 6 hours.
Cut each biscuit into 4's. Drop them in the crock pot and cook on HIGH for about 1 hour.


*You can add carrots to this also
**instead of biscuits, you can use tortillas...cut into small strips and cook for additional 30 minutes instead of an hour

Friday, July 30, 2010

Coon-ass turtle burgers


Handmade ground beef patties topped with chedder cheese. Bacon wrapped in a weave over that. Hot dogs placed for the head and arms and legs. Cover with foil loosly in the oven for 30-40 minutes at 400 degrees.

Candy Bar Cake

Last night a good friend brought dinner over. Included in this dinner was the most delicious cake I have ever eaten! It goes something like this:

bake a regular cake following the direcions on the box. When it's all cooled off, pour a bunch of caramel on top of the cake. After that, put a bunch of Cool Whip on top. Then crush up a billion Babyfinger candy bars into teny tiny bits. Then spread them all over the top! Put it in the fridge until you can't stand it anymore and you must pull it out and eat the whole thing!

Monday, July 26, 2010

Stuffed Bell Peppers

4-6 Large Bell Peppers
1 lb ground beef
1 lb ground sausage (like Jimmy Deans)
2 cans tomato sause (or spaghetti sauce)
1 pkg. frozen seasoning blend
1 cup cooked rice

Brown the meats and drain. Set aside.
Cook the rice. Add to the meat.
Saute the Seasoning Blend. Add the meat and rice mixture to this.

Cut the tops off the peppers and get all the seeds out. Boil them for about 3-5 minutes; until they are soft.
Remove the peppers and let them dry upside down on a paper towel until they are cool enough to handle.
Place the peppers in a baking dish. Fill each pepper with the rice/meat mixture. Fill to the top!
Pour the tomato sauce all over the peppers and then pour some more in the bottom of the dish.
Bake for about 30-45 minutes on 350.

You will probably have some leftover meat mixture..it's ok, because it is essentially Dirty Rice that can be eaten as a side dish the next day!

Saturday, May 8, 2010

Greek Chicken

PREPARE ahead of time:

3 TBS lemon juice
2 TBS red wine vinegar
1 TBS olive oil
2 tsp chopped parsley
2 tsp minced garlic
1 tsp dired oregano
1/4 tsp crushed red pepper

whisk all this together.

4 bonless chicken breast

pour the mixture over the chicken in a large ziploc bag. let marinate for about 10-12 hours.



Remove chicken and heat over med-high heat in a grill pan. (this just makes it pretty!)
Cook for about 10 minutes --turning once or twice..until its no longer pink. (I like to cook mine till its crunchy looking!)

remove and sprinkle Feta cheese and diced tomatoes over the chicken!

Tuscan Pot Roast

Ingredients

4 teaspoons EVOO
1 (3-5 lb) boneless beef chuck roast
2 teaspoons rosemary
salt
pepper
all spice
2 large onions--chopped
4 cloves garlic--chopped
3/4 cup beef broth
1 can diced tomatoes


Heat oven to 325. Heat a large skillet with 2 tsp EVOO. cook the beef for about 6 minutes on each side or until it's golden brown. Move to a large oven proof dish. add rosemary, salt, pepper, and all spice..just a dash of each.

add remaining EVOO to the pan on the stove and add onions and garlic until fragrant. add the broth and heat till the the broth cooks down to about 1/2 cup. scrap the bottom to get all the flavors! pour over the beef and add the tomatoes to the dish surrounding the beef.
Bake for about 2 hours uncovered.