Saturday, January 29, 2011

Oriental Salad

This recipe comes from Rita Schneider. She says "this salad is so good you have to control yourself or you will eat the whole bowl."
Thank you Rita for sharing.

Cole slaw
  • 1 pkg. cole slaw
  • 8 green onions (chopped)
  • 1 medium green bell pepper (chopped) *set aside
  • 1 tbsp butter
  • 2 pkg ramen noodles (chicken)
  • 3/4 c almonds
  • 1/2 c sunflower seeds

  • 1 c vegetable oil
  • 1/3 c white wine vinegar
  • 2/3 c white sugar
  • 1 tsp of each salt & pepper

Cole Slaw
  • Saute ramen noodles, sunflower seeds and almonds in butter. Add chicken seasoning packet, saute until brown, set aside and cool.
  • Mix all ingredients together, set aside to cool for approximately 10 min.
Oriental Slaw
  • Add noodle mixture, green peppers, onions, and cole slaw together in large bowl.
  • Pour dressing mixture over salad and toss.

Friday, January 28, 2011

Helpful Tip

  • Did you smell up your microwave with burned popcorn? Place a few drops of lemon juice in a cup of water and nuke it until it is hot.

Stuffed Pepper Soup

Do you love stuffed peppers, but you’re craving a warm and comforting bowl of soup? This Stuffed Pepper Soup is brimming with the traditional flavors of the familiar classic, but in a hearty soup form. It’s so simple and delicious; it will quickly become one of your go-to weeknight meals.

  • 1lb ground sirloin
  • 3 green bell peppers, chopped ( I like to leave my peppers a little chunky) 
  • 1 c finely diced onion
  • 1 clove fresh garlic, minced
  • 1 (29 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 tbsp tomato paste
  • 32 oz chicken stock
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp crushed red pepper flakes
  • salt and pepper to taste
  • 2/3 c white rice; uncooked
  • shredded cheese for topping (optional)
  • In a Dutch oven over medium heat, brown ground sirloin until fully cooked.
  • Drain fat and add in green peppers and onion. Cook until onions are soft and translucent.  Stir in the garlic and cook for 2 minutes.
  • Add tomatoes, tomato sauce, tomato paste, chicken stock, thyme, basil, and crushed red pepper flakes. Season to taste with salt and pepper.
  • Stir in uncooked rice.
  • Cover and simmer over low heat for 30 to 45 minutes, until peppers are tender and rice is cooked through.
*By cooking the rice in the soup, the rice will absorb some of the liquid. If you feel your soup is a bit too thick, simply add in more chicken stock until you reach the desired consistency.

Tuesday, January 25, 2011

Broccoli Cheese Soup

Do you love soup like I do? Well, this is the ultimate perfect dinner for those cold nights.

*Serves 4
  • 1 can chicken broth (about 1 3/4 cups of broth)
  • 1 small onion, diced
  • 1/3 c flour
  • 1/4 c butter
  • Pepper to taste
  • 2 c milk
  • 1 1/2 c shredded cheddar cheese, preferably sharp or extra sharp
  • 1/2 c shredded swiss cheese (smoked swiss is very good)
  • 2 1/2 to 3 c chopped, lightly steamed or blanched broccoli
  • Italian Bread Bowl
  • Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
  • Heat milk in microwave for 1-2 minutes.
  • In a separate medium-sized stockpot, melt butter then add flour and pepper.
  • Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken.
  • Add chicken broth and continue to stir until well blended.
  • Add cheeses and steamed broccoli.
  • Serve immediately.

Helpful Tip

  • Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

Monday, January 24, 2011

Rosemary Parmesan Popovers

You can really add whatever you want to the basic recipe to spruce it up or have a different taste.

  • Butter
  • 2 large eggs
  • ¾ c milk
  • ¼ c water
  • 1 c flour
  • ½ tsp salt
  • 1 tbsp fresh rosemary, chopped
  • ¼ c grated cheese
Preheat oven to 350 degrees.
Butter a six cup muffin tin, set aside. Do this well otherwise the popovers will stick to the tin.

  • In a large bowl whisk together eggs, milk, and water. Whisk in flour and salt until combined (it is ok if it is a little lumpy).
  • Whisk in rosemary and grated cheese.
  • Pour batter into muffin tins about  3/4 the way up (I poured a little too much into mine).
  • Bake for 45-60 minutes, until the popovers have puffed up and are browned. Turn over tin and pop out popovers (you may need to run a knife around the edges).

Coffee Cup Scramble

This is a fast and easy way to make sure you don't skip the most important meal of the day.

  • 2 eggs
  • 2 Tbsp milk
  • 2 Tbsp shredded cheddar cheese
  • salt and pepper
  • COAT 12-oz. microwave-safe coffee mug with non-stick cooking spray.
  • ADD eggs and milk; beat until blended.
  • MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
  • TOP with cheese; season with salt and pepper.

Ashley's Moist Meatloaf

This recipe comes from Ashley Mwale. Ashley said, "the bread makes the difference, it's so moist" and "Yummy! is all I have to say about this dish!"

Thank you Ashley for sharing.


  • 1 c Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 c (heaping) Freshly Grated Parmesan Cheese
  • ¼ tsp Seasoned Salt
  • ¾ tsp Salt
  • Freshly Ground Black Pepper
  • ⅓ c Minced Flat-leaf Parsley
  • 4 whole Eggs Beaten
  • 10 slices Thin/regular Bacon
  • Sauce:
  • 1½ c Ketchup
  • ⅓ c Brown Sugar
  • 1 tsp Dry Mustard
  • Tabasco To Taste
  • Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
  • Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
  • With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
  • Lay bacon slices over the top, tucking them underneath the meatloaf.
  • Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
  • Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Serve with mashed potatoes. Yummy!

Helpful Tip

  • Before you French fry potatoes let them sit in a cold water bath for half an hour. This improves their crispiness.

Friday, January 21, 2011

Chicken Cheese Enchiladas

If you have a little time and are in the mood for some good ol Mexican food, look no further, this is your recipe! If you are expecting a lot of people over and you don't want to cook a lot of different dishes, cook Chicken Cheese Enchiladas with a side of beans and rice this meal will surely satisfy the belly.

  • 1 medium onion, chopped
  • 1 tsp canola oil
  • Kosher salt
  • 3 medium garlic cloves, minced
  • 4 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp sugar
  • 1 (28oz)can tomato sauce
  • 1 lb boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 18oz cheddar cheese, shredded
  • 1 (4oz) can pickled jalapeno chilies, drained and chopped
  • ½ cup minced fresh cilantro leaves
  • 12 (6") soft corn tortillas
  • Vegetable oil spray
  • 1 lime, cut into wedges and sour cream (for serving)
*A shortcut to save some time use a rotisserie chicken.*

  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
  • Heat oil over medium heat, add the onion and ½ tsp salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8-10 minutes.
  • Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce and bring to a simmer. Cook until the sauce has slightly thickened, about 5 minutes.
  • Nestle the chicken breast into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink 15 to 20 minutes.
  • Transfer the chicken to a plate to cool. Shred the chicken with two forks into bite-sized pieces.
  • Toss together the shredded chicken, ½ cup of the enchilada sauce, one cup of the cheddar, jalapenos, and cilantro and season with salt and pepper to taste.
  • Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds.
  • Fill 1/3 cup of the chicken mixture evenly down the center of each tortilla.
  • Tightly roll each tortilla around the filling and lay them seam-side down in a greased 13×9-inch baking dish.
  • Lightly spray the tops of the enchiladas with vegetable oil spray.
  • Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly.
  • Sprinkle the remaining cheddar over the enchiladas.
  • Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  • Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
  • Garnish with chopped cilantro and a dallop of sour cream. 
  • Place extra sauce, lime wedges and sour cream along with the piping hot enchiladas and devour!

Helpful Tip

  •  If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up." 

Thursday, January 20, 2011

Candy Dipped Peanut Butter Stuffed Ritz Sandwiches

MMMMM.... Candy Dipped Peanut Butter Stuffed Ritz Sandwiches makes a delicious snack! You can change up the appearance by adding food coloring to the white chocolate for Christmas, Thanksgiving, Birthday parties, or just because. Also, adding sprinkles can bling this yummo snack up and will have people begging for this ol so yummy recipe. Enjoy!

  • 2 sleeve Ritz Crackers
  • 1/2 cup peanut butter
  • 1 (12oz) pkg white and milk chocolate morsels

  • Spread peanut butter on Ritz cracker, then layer with another Ritz cracker to make a Ritz cracker sandwich.
  • Melt white and milk chocolate morsels in separate bowls in the microwave on 70% power in 20 second increments, stirring after each increment until smooth.
  • Dip Ritz sandwiches into melted white chocolate, turning over a few times to coat.
  • Place on wax paper and use a fork to drizzle milk chocolate over sandwiches. Cool for about 20-30 minutes before serving.


Helpful Tips

  • To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.

Wednesday, January 19, 2011

Poppy Seed Chicken Casserole

The first time I had ever had this dish was at a friend's house. Angela and her husband had us over for dinner and Angela wowed me away with this simple dish that was so tasty. If you are in need of a quick, filling, and oh so yummy casserole dish, this is it! When I make Poppy Seed Chicken Casserole I never have left overs, yes it's that good!
*Also you can add veggies to make it a one-dish meal* 

  • 4-6 Cooked Chicken Breast (cubed)
  • 2 cans cream of chicken
  • 1 (16oz) sour cream
  • 2½ sleeves Ritz crackers (crushed)
  • 2 sticks butter (melted)
  • 2 Tbsp Poppy Seeds

  • Combine melted butter, crushed crackers and poppy seed, set aside.
  • Combine cubed chicken, soups and sour cream, set aside.
  • Sprinkle bottom of 9x13" pan with half of the poppy seed mixture.
  • Pour all of the chicken mixture into pan.
  • Sprinkle remaining poppy seed mixture on top.
  • Bake at 350 degrees for 30 minutes.

"Helpful Tips"

  • The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them.

Monday, January 17, 2011

Sweet & Sour Chicken

Ok.. so for those of you that live in the city have it so easy, all you gotta do is call up your favorite Chinese restaurant and get your
Sweet & Sour Chicken delivered to your door, how nice that must be! But... for some of us country bumpkins that don't have delivery available we have to make our own. This recipe is yummmo! You can make your own tweaks according to how much sauce you like or how sweet/sour etc. I'm sure you will love it either way and city folks.. you just might think twice about having it delivered!

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 c cornstarch
  • 2 eggs, beaten
  • 1/4 c oil
  • ¾ c sugar
  • 4 tbsp ketchup
  • ½ c vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic salt
  • 1 tbsp cornstarch
  • 1 green bell pepper, thickly chopped
  • 1 red bell pepper, thickly chopped
  • 1 large onion, thickly chopped
  • 1/3 c canned pineapple, thickly chopped
  • Dip chicken in cornstarch, then in egg.
  • Fry until light brown but not cooked thoroughly.
  • Drain on paper towel and set aside.
Add all sauce ingredientss together and cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens.
Pour over chicken and bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. (Keep in mind, cooking time depends on how big you cut your pieces. Mine were done at 45...)
Serve over rice.

*If you like extra sauce, double ingredients - pour half over the chicken, serve extra on the side. *

Oreo Truffles

Oh. My. Goodness!
When I made these Oreo Truffles I had no idea that they were going to disappear so fast! I will guarantee if you make these Oreo Truffles you will be asked for the recipe! The great thing about these little treats is that, not only are they yummy, they're very pretty.

  • 1 (18oz)pkg of Oreos
  • 1 (8oz) pkg cream cheese, softened
  • 1 (12-oz.) package white chocolate morsels
  • Milk chocolate morsels optional for decorating

  • Separate the filling from the cookies and save the filling in a bowl. Grind Oreos to find powder in food processor.
  • With a mixer, blend the saved cookie filling and cream cheese together until thoroughly mixed, then mix in the ground up cookies(there should be no white traces of cream cheese).
  • Roll into small or large balls and place on wax-lined cookie sheet.
  • Chill 45 minutes.
  • Line two cookie sheets with wax paper. 
  • Melt white chocolate morsels in microwave in 30 second increments until melted, stirring in between increments.
  • Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess drip off.
  • Place on wax-paper-lined cookie sheet.
  • In separate bowl, melt milk chocolate morsels in microwave in 30 second increments until melted, stirring in between increments.
  • Using a fork, drizzle chocolate over balls. Let cool.
  • Store in airtight container, in refrigerator.

"Helpful Tips"

  • If you're defrosting skinned chicken in the microwave, cover the baking dish with vented clear plastic wrap to keep the chicken moist.
  • Friday, January 14, 2011

    Raspberry Spinach Salad

    This recipe comes from Carol Clifton. She says "this Raspberry Spinach Salad is an awesome spin on your regular salad".
    Thank you Carol for sharing!

    • Bag of Spinach
    • Fresh Broccoli
    • Green Onions
    • Bag of Ramen Noodles (you will discard the seasoning, and use 2 bags if you want a crunchier topping)
    • Bag of Sunflower seeds
    • Raspberry Dressing

    • Place spinach in large bowl.
    • Saute sunflower seeds and raman noodles in butter until light brown, set aside, let cool.
    • Chop up green onions and broccoli place in bowl with spinach.
    • Add Raspberry dressing (as much as you desire)
    • Toss salad and top with sunflower and ramen noodle.

    Ritz Chicken

    This recipe comes from Jenny Drew. She says,
     "this Ritz Chicken taste like heaven on earth"!
    Thank you Jenny for sharing!

    • 6 Boneless Chicken Breast
    • ½ block of Velveeta cheese (cut into slices)
    • 2½  sleeves of Ritz crackers
    • ½ Butter (softened)
    • Seasoning of choice (Jenny suggest Saltgrass Seven)

    • Cut a slit in each of the back of the chicken breast and insert cheese slices.
    • Mix butter and seasoning together set aside.
    • Crush Ritz cracker to the consistency of bread crumbs.
    • Roll chicken breast in seasoned butter then roll in Ritz breadcrumbs.
    • Bake on 350 degrees for 45 minutes to an hour.

    "Helpful Tips"

    • To avoid tears when cutting onions, try cutting them under cold running water or by briefly placing them in the freezer before cutting.

    Wednesday, January 12, 2011

    "Helpful Tips"

    • When baking bread, you get a finer texture if you use milk. Water makes a coarser bread.

    Tuesday, January 11, 2011


    I loveeee Meringue pies! Matter of fact I love just the Meringue!
    • 3 egg whites
    • ¼ teaspoon cream or tartar
    • 1/4 cup sugar
    • Preheat oven to 325 degrees.
    • Beat egg whites with cream of tarter until soft peaks from.  Gradually beat in the sugar until stiff. 
    • Spread over filling; seal to edge of crust. 
    • Bake for 12 to 15 minutes or until meringue is golden brown.

    "Lemon Meringue Pie"

    • 1 (14oz) can sweetened condensed milk
    • ½ c. lemon juice
    • 1 tsp grated lemon zest
    • 3 egg yolks
    • 1 (8-inch) prebaked pie shell or crumb crust
    • Lemon zest curls (optional)
    *For Meringue recipe, refer to Icing under labels.*

    • In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks.
    • Pour into cooled crust. 
    • Pour Lemon Meringue Pie filling into baked pie shell.
    • Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust.
    • Bake on 325 degrees for 12-15 mintues or until meringue is golden brown. Cool completely on wire rack. Garnish with lemon zest curls, if desired. Store in refrigerator.  

    "Helpful Tips"

  • For a spicy aroma, toss dried orange or lemon rinds into the fireplace.
  • "Helpful Tips"

    • A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

    Monday, January 10, 2011

    "Panless Fried Chicken"

    Do you dread making Fried Chicken because of the mess it causes?
    This is the easiest and best way to make Fried Chicken in my opinion. You don't have a mess of grease popping up all over the stove and counter, just stick your chicken in the oven and waalaa you get crispy and lightly fried chicken! How simple and great is that? Enjoy~

    • 6 Chicken Breast Strips
    • 1 stick of butter
    • Flour (enough to bread strips)
    • 1 Tbsp Cavender's Greek Seasoning
    • Salt & Pepper

    • Melt butter in aluminum pan.
    • While the butter is melting, combine salt, pepper, Cavender's Greek Seasoning and flour.
    • Lightly flour chicken. Place breaded chicken in the pan. Don't overlap.
    • Bake on 375 degrees for 30 minutes flip chicken over and bake 30 minutes more. Chicken will be lightly crispy and deliciously tender.

    Friday, January 7, 2011

    "My Famous Chocolate Fudge"

    • 3 c. (18oz) semi-sweet chocolate chips
    • 1 (14oz) can of Eagle Brand Sweetened Condensed Milk
    • Dash of Salt
    • ½ to 1 c. chopped nuts (optional)
    • 1½ tsp of vanilla extract

    • In a heavy saucepan, over low heat, melt chocolate chips with milk and salt. Remove from heat; stir in nuts and vanilla. 
    • Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm.
    • Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

    "Cappuccino Punch"

    This is my favorite punch of all times!
    If you put the punch in the freezer until it becomes slushy like, you have your very own frappuccino  :)

    • ½ c. sugar
    • ¼ c. instant coffee granules
    • 1 c. boiling water
    • 8 c. milk
    • 1 qt. vanilla ice cream, softened
    • 1 qt. chocolate ice cream, softened
    • In a small bowl, combine the sugar and coffee; stir in boiling water until dissolved. Cover and refrigerate until chilled.
    • Just before serving, pour coffee mixture into a 1-gal. punch bowl. Stir in milk. Add ice cream; stir until melted.
    • Yield: about 1 gallon - 16 servings

    "Mom's Chicken n Dumplins"

    mmm... I loved it when my mom would make Chicken'n'Dumplins, the aroma of the jalapeno, cavendar's greek seasoning and black pepper would carry up the stairs into my room and I just couldn't wait to eat! I cherish this recipe, I hope you enjoy it as well.

    • 6-8 Boneless chicken breast or legs
    • 2 Jalapenos
    • 1 (16oz) Swanson chicken broth
    • 12 cups of water
    • 6 cans of refrigerated butter tasting biscuits (cut biscuits into fours)
    • 1 stick of butter
    • 3 Tbsp of Cavender's Greek seasoning
    • Black pepper to taste
    • Nonstick cooking spray
    • Combine 8oz of the chicken broth and ½ cup of water. Sit aside.
    • Slice jalapenos in half remove seeds and stems. Julienne jalapenos. Sit aside. (Julienne ingredients by slicing them into thin pieces about the size of a matchstick.)
    • Grease baking dish with nonstick cooking spray.
    • Place chicken breast into baking dish, pour chicken broth and water over chicken. Sprinkle 1 ½ Tbsp of Cavender’s Greek seasoning over chicken, add jalapenos to pan. Cover pan with foil and bake chicken on 375 degrees until chicken is no longer pink. (Each oven vary’s keep an eye on it.) When chicken is cooked, let cool then shred chicken.
    *Do not discard the stock, you will pour this into the pot with the biscuits.*

    In stock pot combine the remaining ingredients: water, chicken broth, butter, Cavender’s Greek seasoning, cooked chicken stock, bring to a boil.
    Add biscuits and shredded chicken. Simmer for 15 minuets or until dumplings are cooked.
    Pepper to taste.

    "Banana Nut Bread"

    I love to make Banana Nut Bread right before we have guest over, the fresh bread baking in the oven makes the house smell so good like a bakery. Most of the time I make my Banana Nut Bread in mini loaf pans so I can send our guest off with a delicious gift.

    • 5tbsp of butter
    • ½ c. granulated sugar
    • ½ c. firmly packed light brown sugar
    • 1 large egg
    • 2 egg whites
    • 1 tsp vanilla extract
    • 1 ½ c. mashed, very ripe bananas
    • 1 ¾ c. all purpose flour
    • 1 tsp baking soda
    • ½ tsp salt
    • ¼ tsp baking powder
    • ½ c. heavy cream
    • ¼ c. chopped walnuts
    • Preheat oven to 350 degrees, spray bottom only of a 9 x 5 x 3 loaf pan with nonstick cooking spray.
    • Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat well until well blended. Add mashed banana, and beat on high speed 30 seconds.
    • Combine in a medium bowl baking soda, baking powder and salt.
    • Add flour mixture to butter mixture alternately with cream, ending with flour mixture.
    • Add walnuts to batter; mix well.
    • Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1hour 15minutes depending on your oven.
    • Cool bread in pan on wire rack 10minutes. Remove bread from pan; cool completely on wire rack.
    • Slice and serve with butter or your favorite jam.

    Thursday, January 6, 2011

    "Pumpkin Crunch Cake"

    This recipe is delish! I could eat the whole thing! If you don't like pumpkin you can always substitute for sweet potatoes, blueberries or whatever your heart desires. ~ Enjoy!


    • 1 (15oz) can of pumpkin
    • 1 ½ c. sugar
    • 4 eggs
    • 1tsp vanilla extract
    • 1 ½ tsp of pumpkin pie spice
    • 1tsp cinnamon
    • 1 box of yellow cake mix
    • 1 ½ c. of chopped pecans
    • 2 sticks of butter

    • Mix together pumpkin, eggs, vanilla, sugar and spices.
    • Pour into cake pan.
    • Top with yellow cake mix (dry) (DO NOT MIX with pumpkin)
    • Top cake mix with pecans, pour melted butter over top.
    • Bake at 350 degrees for 1 hour.

    "Spinach Dip"

    This spinach dip is so goooood! I can guarantee you will not have leftovers.


    • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
    • 1 container (16 oz.) sour cream
    • 1 c. Hellmann's Real Mayonnaise
    • 1 package Knorr Vegetable recipe mix
    • 1 can (8 oz.) water chestnuts, drained and chopped (optional)
    • 3 green onions, chopped (optional)
    • Combine all ingredients and chill about 2 hours.
    Serve with your favorite dippers to your favorite people.

    Wednesday, January 5, 2011

    "Creamy Crescent Rolls"

    Ok. Creamy Crescent Rolls has to be one of the easiest and best things to make. You can make them for an appetizer, breakfast, lunch or dinner, they are delish anytime! The warm bread with the rich cream cheese and sweet maple sausage hits your tongue all at once and you think you are in heaven! This is one of the BEST comfort foods I've made. So the next time you are in a rush and have to take something to that Sunday dinner or you're just having friends over for game night I assure you this recipe will come in handy, just be sure to double, triple or even quadrupole the recipe! :) Enjoy!

    • 1 (8oz) PHILADELPHIA cream cheese
    • 1 (16oz) pkg Jimmy Dean maple breakfast sausage, cooked, drained of grease
    • 1 (8oz) can of refrigerated big and flaky or original crescent dinner rolls

    PREHEAT oven to 375°
    • Mix cream cheese and sausage in small bowl until well blended.
    • Separate dough into 8 triangles.
    • Spread each dough triangle with 1 generous Tbsp of cream cheese mixture.
    • Roll up, starting at shortest side of triangle and rolling to opposite point.
    • Place point sides down on greased caking sheet.
    • Bake 12 to 15 minutes or until golden brown. Serve warm.

    "Ashley's Peppermint Bark"

    mmm... peppermintbark! Nothing gets you more into the Christmas holidays then peppermint bark. I love chocolate and I love peppermints, so I had to learn to make it! There are so many different designs you can do with it and it still be soooo good! This is a must have at my house during the Christmas holidays. (picture coming soon)

    • 2 (12oz) pkg of Nestle white chocolate chip morsels
    • 6oz of Nestle milk chocolate morsels
    • ½ cup crushed peppermint candy
    • 1 ½ tbsp of peppermint extract
    • red food coloring

    • Melt white chocolate and milk chocolate morsels in two separate glass bowls in the microwave on 70% power in 20 second increments, stirring after each increments (about 60seconds).
    • After the white chocolate morsels have melted stir in peppermint extract and red food coloring.
    • Pour white chocolate mixture onto a cookie sheet layered with parchment or waxed paper, let it stand for 10 seconds. Sprinkle crushed peppermints onto white chocolate mixture.
    • Drizzle with a spoon, the milk chocolate in a fast left-right motion onto the white chocolate/peppermints. (If milk chocolate starts to thicken, microwave for 10 second increments until thinned)
    • Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces ( like peanut brittle.) Store in airtight container.

    "Baked Potato Soup"

    Are you looking for something filling without cooking for an army?? Well, this Baked Potato Soup recipe my friend will fill ya up! It is yummo! Trust me your tummy will thank you. :)

    • 6-8 Potatoes (depends on size)
    • 2 (16oz) Tubs of Sour Cream
    • 1 (16oz) bag of Kraft Sharp Cheddar Cheese
    • 2 Sticks of Butter
    • 1 qt. Half-n-Half
    • 1 bunch of Green Onions (chopped)
    • Bacon bits for garnish
    • Microwave potatoes on high for 10 minutes, flip and cook on high for 10 minutes more.
    • Let potatoes cool then peel.
    • Melt butter in large stock pot.
    • When butter is melted add cheese, sour cream, green onions, and potatoes.
    • Pour ½ of the half-n-half in and stir, then pour in the remaining half-n-half.
    • Season with black pepper to taste.
    Cook on medium for 25 min. Stir often.
    When finished garnish with real bacon bits.

    Remember- Love, Cook, Share & Enjoy