Pumpkin Dip

2 - 8 oz cream cheese, softened
16 oz powdered sugar
15 oz can pumpkin
2 tsp cinnamon
½ tsp nutmeg

Cream together cream cheese and powdered sugar, then add the pumpkin, cinnamon, and nutmeg. Serve with Biscoff (or gingerbread) cookies.

~~This is good, even to non-pumpkin eaters!

All-in-one Pork Chop Meal

1 onion, chopped
1/4 c butter or margarine
6 loin-cut pork chops
1 (1 lb) bag frozen nugget potatoes
1 tsp salt
1/4 tsp pepper
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream
½ c chopped green pepper (optional)

Place onion and butter in 1-cup glass measure. Microwave at HIGH 1 minute. Set aside.

Place pork chops in 12x8" baking dish. Spread potatoes over chops. Sprinkle with salt and pepper. Cover with waxed paper. Microwave at MEDIUM-HIGH 10 minutes.

Combine onion, soup and sour cream in a bowl. Spread over potatoes. Sprinkle green pepper over the soup mixture, if desired. Cover with plastic wrap.

Microwave on MEDIUM-HIGH for 15-18 minutes.

Yield: 6 servings

Favorite Potato Casserole

Power: HIGH
M/W time: 14 ½ to 18 minutes

½ c butter
1 onion, chopped
1 (2 lb) bag frozen nugget potatoes or hash browns
1 (10 1/4 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream or plain yogurt
1 c shredded Cheddar cheese
1/4 tsp dillweed
parsley - paprika

Place butter in a glass 9" pie plate. M/W on high 1 minute to melt. Stir in onion. Cover with waxed paper. M/W on HIGH 1 ½-2 minutes.

Combine onion and remaining ingredients except spices in a 2 qt. glass baking dish. Sprinkle with dillweed, parsley, and paprika. Cover with waxed paper. M/W on HIGH 12-15 minutes.

Yield: 6-8 servings

Good, but good!

Chocolate Toffee Butter Crunch

Chocolate Toffee Butter Crunch

•1 cup butter

•1 cup sugar

•3 Tbsp water

•1 Tbs light corn syrup

•1/2 cup coarsely chopped nuts (pecans or almonds)

•3/4 cups semisweet or milk chocolate pieces

•1/2 cup finely chopped nuts (pecans or almonds)


1. Butter the sides of a large saucepan.

2. Melt the butter. Add sugar, water, and corn syrup. Cook over medium heat until temperature reaches 290 degrees F. on your candy thermometer. Remove from heat, and quickly stir in the coarsely chopped nuts.
3. Spread on buttered cookie sheet, or 9x13 baking pan. Allow to cool for only 2-3 minutes until toffee surface is firm. Sprinkle chocolate pieces on top.

4. After a couple of minutes, spread melted chocolate evenly over surface. Sprinkle finely chopped nuts on top.

5. Chill until firm. Break into pieces. Store chocolate peanut brittle in airtight container.

~~Place Saran Wrap in bottom of Christmas tin that will lap and cover the top of the candy, and give as a Christmas gift.

Dilly Oyster Crackers

2-2.5 bags oyster crackers
1 pkg Ranch House salad dressing mix
1 Tbsp dill weed
½ tsp garlic powder
1 c vegetable oil [try 3/4 c.]

In large bowl, add dressing mix, garlic powder and dill weed. Blend thoroughly. Add crackers, stirring well. Pour oil over and stir till coated. Leave sitting for 30 minutes, stirring frequently. Store in air tight container...if there are any left to store.

~~Put in pretty containers for gifts, any time.

Hot Crackers

HOT CRACKERS

4 sleeves of saltines
1 packet of Hidden Valley Ranch dressing (dry)
1 Tbsp and a pinch of red pepper flakes
12oz. canola oil

Place the saltines in an airtight container.

Mix together oil, dry dressing mix, and red pepper flakes.
Stir well.

Pour over the crackers and seal the lid.
Tumble the crackers to coat.

Tumble every 15 minutes for 2 hours. I just do it when I think of it.

I was told that they should last 2 weeks [although they'll all be eaten long before then].

From Debra Collins, my assistant principal at UCES

Bacardi Rum Cake

Bacardi Rum Cake

1 cup chopped pecans
1 18 1/2 oz yellow cake mix with pudding
3 eggs
1/2 cup cold water
1/3 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze:

1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Not difficult and so good.

Pat Maddox Lewis

Clam Dip

1 pkg of cream cheese (8 oz), softened
1 7 oz can clams, minced (reserve 1/2 can of juice)
1/2 onion, minced
Worcester sauce - optional (use less clam juice if you add this)
clove of garlic, minced - optional

Mix above with clam juice. Better, if made the day before needed. Good stuff!

Cranberry Nut Bread

2 c sifted all purpose flour
1 c sugar
1 ½ tsp baking powder
½ tsp soda
1 tsp salt
1 egg, well beaten
fresh juice and rind of one orange (or 3/4 c juice and 1 Tbsp orange rind*)
2 Tbsp melted shortening (see option below)
1 ½ c. halved cranberries (I chop them in the food processor)
½ c chopped pecans
1 tsp cinnamon or nutmeg

To the juice and melted shortening, add enough water to make 3/4 cup of liquid. Combine all and cook in well-buttered loaf pan at 350 degrees for 60 minutes.

*If using orange juice and bottled orange rind, don’t melt shortening. Put all in mixed dry ingredients.

Lynne Bell

~~I tried it this time using applesauce instead of the shortening (I hate to waste a whole can of that stuff for a mere 2 Tbsp!). Worked fine.

Crisp Toffee Bars

Cream together well:

½ c butter
½ c brown sugar
1 tsp vanilla

Add:
1 c flour
½ c chocolate chips
½ c chopped nuts

Press into 8x8 pan. Bake at 350 25 minutes. Cut into bars while warm.

Margaret Haley Bell

~~Mom said that during the Civil War, there was a scarcity of eggs, so ladies developed recipes that did not include eggs. This is a dessert that she frequently made.

Apple Crisp

Spread in 8x8 pan:
1 can sliced apples, apple pie slices or 5-6 medium apples. Sprinkle with 1 Tbsp lemon juice; 1/4 c sugar; ½ tsp cinnamon; 1/4 tsp nutmeg

Cover with topping of (mix together):
1/2 c melted butter
1/2 - 3/4 c brown sugar
1/2 tsp salt
1/2 c flour
3/4 c quick rolled oats

Bake till brown. Good topped with vanilla ice cream.

Margaret Haley Bell

~~Fond memories of Mom and of her apple crisp...S.

Apple Pie

6-8 servings

Crust:
2 c all purpose flour
1 tsp salt
1 c shortening (slightly less)
1/4 c water - add a little of salt and flour mixture to the water

Roll out on floured waxed paper, making a bottom and lattice work for top of pie.

3 lbs apples (or a little less), peeled, cored, and thinly sliced
1 c white sugar
3/4 tsp cinnamon
lemon juice
little bit of flour

Mix, and place apples on crust, then place lattice work on top of apples.

Brush 1 Tbsp cream or butter on top of lattice work and sprinkle with sugar slightly. Bake at 450 for 10 minutes, and then 350 till brown (about 1 hr, plus-minus).

Faye Tieche

~~This is the best pie in the whole wide world! Faye was a dietician, and a fabulous cook. Dick started working for her in the middle school lunchroom so that he could get out of study hall. A lasting friendship grew. Dick took me to meet Faye when I was newly pregnant with Haley. All our children adopted and loved "Aunt Faye."

Mae's Sour Cream Pound Cake

2 sticks butter, softened
3 c sugar
6 eggs, separated
½ pint sour cream
3 cups plain flour
1/4 tsp soda
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla
1 tsp Superior Vanilla, Butter and Nut Flavor

Cream butter and sugar well. Add egg yolks, one at a time. Add sour cream, then flour that has the soda and salt mixed in, and flavoring. Beat egg whites, then fold into flour mixture. Place in sprayed tube pan; sprinkle nutmeg on top of mixture. Cook 1 ½ hours at 300°.

Mae Mobley McKinnon

Seriously good, but you do need the special flavoring...S.

Frost on the Pumpkin Pie

Serves 8

Crust:
1 ½ c crushed ginger snaps or graham crackers
1/4 c melted butter
½ c powdered sugar

Mix crushed ginger snaps, butter and powdered sugar. Press into 10" pie plate. Bake at 325 for 10 minutes.

1c whipped cream
1 1/4 c sifted powdered sugar
½ tsp ground cinnamon
½ tsp vanilla

Whip cream until it peaks. Add 1 1/4 c sifted powdered sugar, ½ tsp cinnamon, ½ tsp vanilla. Beat till stiff peaks form, and chill till ready to use.

Pumpkin mixture:
3 egg yolks, reserving egg whites
1/3 c sugar
1 1/4 c cooked, mashed pumpkin
½ c milk
½ tsp each: salt, ground allspice, ginger, nutmeg, and cinnamon
1 Tbsp unflavored gelatin
1/4 c cold water
3 egg whites
1/4 c powdered sugar

Beat egg yolks; add sugar, pumpkin, milk, salt and spices. Mix well and cook over medium heat until it boils. Cook 2 minutes longer, stirring constantly. Remove from heat and add gelatin, which has been dissolved in cold water. Cool.

Beat egg whites till stiff; fold in 1/4 c powdered sugar. Fold into cooled pumpkin mixture.

Fill crust with layer of pumpkin mixture, a layer of one-half of the whipped cream (reserving the other half till later), then another layer of pumpkin. Chill 2 hours.

Before serving, top with remaining whipped cream.

Mae Mobley McKinnon

~~I don't usually post recipes until I have actually fixed it myself, but this is one Mother made several years ago that is really good to this gal who is not much on pumpkin pie. I think I would try it with canned pumpkin...Sandy B

Spaghetti Carbonara

I use Barilla linguine, but you can use spaghetti (thin spaghetti or angel hair does not work)

1 lb bacon (this is for 4)
shredded Parmesan - do not use powdered
eggs
salt and pepper
heavy cream

Slice up bacon and fry.

Boil linguine or spaghetti.

While this is boiling, lightly beat eggs. Use one less egg than number of servings you are preparing: 4 servings, 3 eggs...

Drain noodles and put in large bowl. Add in beaten eggs, bacon, Parmesan, and mix. The heat from the pasta cooks the eggs. Add salt, and grind pepper over mix. Add tsp or so of pasta water and shot of cream and toss again...

Done and delicious!
(from DQ)

Glazed Carrots and Parsnips

Glazed Carrots and Parsnips


1 ½ lbs carrots
1 lb parsnips
1 c water
½ tsp salt
4 Tbsp unsalted butter
½ c firmly packed brown sugar
3 Tbsp Madeira wine
½ tsp finely grated fresh ginger, fresh mint, parsley or sage, chopped or whole sprigs, for garnish

(These two vegetables complement each other nicely. They can be prepared in advance up to the point to glazing. Additional carrots may be substituted for the parsnips.)

Peel the carrots and parsnips. Cut into 3" lengths. Slice each piece in half lengthwise and slice the thick upper portions into quarters lengthwise, so the pieces are of equal size for cooking. Put them into a saucepan with the water, salt and 2 Tbsp of the butter. Cover tightly and simmer very gently over low heat until just tender, 10-15 minutes. Drain and set aside.

In a sautè pan or frying pan over medium heat, melt the remaining 2 Tbsp. butter. Add the sugar, wine, and ginger. Cook while stirring, until the sugar dissolves. Reduce the heat and continue to cook until reduced and thickened, 2-3 minutes. Add the carrots and parsnips and toss until well coated. Cook until the vegetables are heated through, 2-3 minutes. Transfer to a serving dish; garnish with mint, parsley or sage.

Crowd pleaser. This is a standard side dish at Thanksgiving in the Bell household!

Marinated Roma Tomatoes

Marinated Roma Tomatoes

Mix everything together and marinate overnight in a glass container (not plastic). Add chopped scallions to the top when served.

20 plum tomatoes, quartered lengthwise
5 jalapeno peppers, seeds removed, chopped fine
3/4 c white vinegar
3/4 c olive oil
1/4 c light brown sugar
1 tsp fresh ginger, or powdered
1 Tbs mustard seeds
1 Tbs black pepper
1 Tbs salt
1 tsp turmeric
2 Tbs chopped garlic
1 Tbs cumin

Fantastic stuff!!!

Christmas Morning Strata

1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt

Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Makes 10-12 servings.

Red Beans & Rice

Red Beans and Rice
by Haley Dyer
(I adapted this recipe of the New Orleans classic to make it healthier. We love it on cold nights and anytime we feed a crowd. You can find Creole or Cajun seasoning in the spice section of your supermarket. I cook the rice while cooking the bean mixture. Serve with crusty French bread or garlic bread
for a hearty one-dish meal.)
2 Tbsp. olive oil
1 lb. fully cooked smoked sausage (such
as hot links or kielbasa), sliced into
½"-thick rounds)
1 onion, chopped
4 garlic cloves, chopped
3 14½- to 16-ounce cans kidney beans
1 14½-ounce can low-salt, low-fat
chicken broth
1½ to 2 tsp. Creole or Cajun seasoning
or ½ tsp. cayenne pepper
1 pkg. frozen chopped spinach, thawed
and drained
3 cups cooked rice
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion, and garlic and sauté until onion is brown, about 15 minutes. Mix in the kidney beans with their juices, broth, and Creole seasoning. Reduce heat to medium-low; cover and simmer. After 30 minutes, add in the thawed spinach. Cover and continue simmering, stirring occasionally, until flavors are blended and mixture is thick (approximately 15 more minutes).
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
Serves 6-8

Corn Casserole

Easy Baked Corn (Beta Sigma Phi recipe)
2 8-oz. pkgs corn bread muffin mix
1 17-oz. can cream-style corn
1 16-oz. can whole kernal corn, drained
4 eggs, beaten
1 c. melted margarine
2 c. sour cream
Preheat oven to 350 degrees. Combine all ingredients in large bowl; mix well. Spoon into greased 9"x13" baking dish. Bake for 1 hr. or until knife inserted in center comes out clean. Yield: 12 servings.

Corn Casserole (Beta Sigma Phi recipe)
1 17-oz. can cream-style corn
1 12-oz. can niblet corn
2 eggs, beaten
½ c. melted margarine
1 8-oz. pkg corn bread muffin mix
1 c. sour cream
Preheat oven to 350 degrees. Combine all ingredients in large bowl; mix well. Spoon into 9"x13" baking dish. Bake for 45 min. Yield: 12 servings.

Fish Chowder

6-8 servings

1 Tbsp EVOO
5 slices bacon, chopped
1 small yellow onion, chopped
2 celery ribs and their greens, finely chopped
4 sprigs fresh thyme
2 garlic cloves, chopped
salt and freshly ground black pepper
2 Tbsp flour
2 small baking potatoes, peeled and thinly sliced
1 qt. chicken stock or broth
1 c heavy cream or half and half
1 8-o. bottle clam juice
2 lbs. lean, flaky fish (cod, haddock, halibut, monkfish, or Tilapia,skinned and cut into 1-2" pieces
Hot sauce to taste
3 Tbsp fresh flat-leaf parsley, chopped (optional)
3 Tbsp basil

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 minutes. Remove the crispy bacon to a plate lined with paper towels and reserve.

Add the onion, celery, thyme sprigs, basil, garlic, and S&P to the pot, and cook for about 3 minutes, mixing it every now and then. Add the flour to the vegetables, stirring to distribute, and cook for 1 minute. Add the thinly sliced potato, then whisk in the chicken stock, heavy cream, and clam juice. Bring the mixture up to a simmer and cook for 10 minutes.

Add the fish and continue to gently simmer for 5 minutes. Turn the heat down a little if the pot is boiling rather than simmering. Add the desired amount of hot sauce and taste for seasoning; add more S&P accordingly.

To serve, carefully ladle the soup into bowls, trying not to break up the fish too much. Garnish each bowl with a little of the reserved crispy bacon and some chopped parsley. Serve the soup alongside a simple mixed green salad.

Tortellini Tuscan Soup

Tortellini Tuscan Stew

1(2 lb) butternut squash, peeled and seeded, cut into 1" chunks
1 large zucchini cut in 1" chunks
1 large yellow summer squash, cut in 1" chunks
1 large onion, diced
1 large red bell pepper, cut in 1" dice (I did not use)
4 oz thin green beans, trimmed and cut in 2" lengths
1 28 oz can crushed tomatoes
1 14 ½ oz can chicken or vegetable broth
2 Tbs fresh oregano chopped
1 ½ tsp chopped garlic
3/4 tsp salt
1 9 oz pkg fresh cheese tortellini
1 5 oz bag baby spinach
3 Tbs grated Parmesan cheese (I used more)

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5 quart or larger slow cooker. Cover and cook on high 3 hours, or low 6 hours.

Uncover; turn slow cooker to high and stir in tortellini. Cover; continue to cook 15 minutes, or until pasta is almost tender.

Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.

6 servings

Taco Soup

Taco Soup

2 cans each (undrained):
kidney beans, white beans, black beans, pinto beans

1 large can each:
whole corn, tomato sauce, water from the tomato sauce can, chopped tomatoes

1 lb. ground beef or turkey browned
1 large onion, chopped
1 pkg. Hidden Valley Ranch Dressing powder
1 pkg. Taco Seasoning powder

Dump ingredients into a pot and simmer until everyone is ready to eat!
Makes 25 or so servings.

Baked Chicken with Rice

1 c. rice [uncooked]

1 c. water 

1 tsp. salt (divided) 

1/2 tsp. pepper (divided) 

1-1/2 c. milk 

1 (10 oz.) can cream of mushroom soup [original reciie called for cr. of chicken] 

4 to 6 boneless skinless chicken breasts [or use bone-in] 

Combine everything except the chicken, adding about half of the spices and reserving the other half. Spread over the bottom of a greased 9"x13" baking dish. Arrange chicken over the rice. Sprinkle remaining spices over chicken and rice. Cover with foil and bake at 350 deg. for 1-1/2 hours or until chicken is cooked through.

BBQ Baby Back Ribs - slow cooker

BBQ Baby Back Ribs

2 racks baby back ribs - about 4 ½ lbs
1 ½ Tbsp pepper
2 ½ c BBQ sauce
3/4 c cherry preserves (editor note: maybe, maybe not)
1 Tbsp Dijon mustard
1 garlic clove, minced

Cut ribs into serving size pieces. Sprinkle with pepper. Place in slow cooker. Combine rest of ingredients; pour over ribs. Cook on low 8-10 hours.

From Lois M.

Ma Tucker's Scalloped Tomatoes

Ma Tucker's Scalloped Tomatoes


1 gallon tomatoes
1 c chopped onion
3 qt toasted bread crumbs
1 c brown sugar
1 stick butter

Boil tomatoes and onion; add bread and cook about 3 minutes. Pour into casserole dish and bake @ 350 for 30 minutes. Add a little more butter on top before baking.

Serves a crowd!

Scalloped Tomatoes

Scalloped Tomatoes

4 Tbsp butter
4 slices white toast
½ tsp garlic salt
2 ½ c cooked tomatoes
1 tsp grated onion
1 tsp salt
1/4 tsp pepper

Spread 2 Tbsp butter over toast, sprinkle with garlic salt, and cut into cubes. Combine tomatoes, onion, S&P. Place cubes in a greased 1 ½ qt. casserole, and add tomato mixture. Pour remaining melted butter over top. Bake @ 375 degrees for 20 minutes.

Yield: 6 servings

Corn in Husk - convection oven

Corn on the Cob in husk

Convection Oven


Cut off both ends of corn; remove 1 or 2 layers of husks; wrap in paper towel.

Sharp Convection Oven:
1) Place corn on carousel tray
2) Press Sensor Cook
3) Press 4 for Fresh Vegetables-Hard
4) Press Start/Touch On

When corn is cooked, remove from oven, brush butter mixture on corn, and salt lightly to taste.

1/4 c butter, melted
1/4 c grated Parmesan Cheese
½ t Italian seasoning
4 ears corn on the cob

Or:
Remove husks/silks; place in shallow m/w safe dish. Add 1/4 c water. Cover and m/w on high for 10-13 minutes, turning once. Let stand for 5 minutes; drain.

Or:
Remove husks/silks; place in zip lock bag leaving a minimum of 1" opening.

Gourmet Chicken Spaghetti

Gourmet Chicken Spaghetti

3 pounds chicken
8 oz thin spaghetti
4 Tbsp butter
4 Tbsp flour
1 c cream
1 c chicken broth
1 c mayonnaise
1 c sour cream
1 c Parmesan cheese
1/8 c lemon juice
1/3 c white wine
½ tsp garlic powder
½ tsp cayenne
1 tsp dry mustard
1 tsp salt
8 oz fresh mushrooms
4 Tbsp butter

Boil and bone chicken, reserving chicken stock. Break spaghetti into thirds and boil in chicken stock. Set aside.

Make basic white sauce: melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings.

Sautè mushrooms in butter.

Place mushrooms, chicken and spaghetti in flat 3 qt. casserole. Add sauce, and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350o for 30-40 minutes. May be made ahead of time and frozen.

Serves 8-10

Easy Brunswick Stew

Easy Brunswick Stew

1 can Castleberry Brunswick Stew
1 can Castleberry BBQ pork
1 can Castleberry BBQ beef
1 can cream style corn, or whole corn (drained)
1 can lima beans or peas, drained
1 T Worcestershire sauce
Juice of one lemon
1/4 cup hot BBQ sauce
1 can stewed tomatoes, drained and chopped

Cook until hot, about 20 minutes, on stove top, or as long as needed in crock pot. Enjoy!

Tortellini Soup

Tortellini Soup

1 lb Italian Sausage (with the casings taken off)
1 cup chopped onion
2 garlic cloves, sliced
1 tsp oregano
½ tsp basil
1 Tbsp dried parsley
½ cup water
½ cup red wine
5 cups of beef broth
2 cups chopped, peeled tomato
1 cup thinly sliced carrots
1 ½ cup sliced zucchini
1 med green pepper, chopped
8 oz tortellini

In a large kettle, brown meat, onion, garlic. Drain. Combine rest of ingredients. Simmer until vegetables are tender. Top with grated Parmesan cheese when serving.

Serve along with hot bread, and a wonderful dessert. This is a large volume recipe (from the Olive Garden).

Chicken with Rosemary, Apples & Onions

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
½ teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
½ cup cream of celery soup
2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.

Chicken and Stuffing

4 - 6 boneless, skinless chicken breasts
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
3 cups Pepperidge Farm herb stuffing mix (8 oz pkg)
½ cup melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crock pot.
Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.

Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Contributor's notes: You can also mix the chicken broth with the soup and you get almost the same results. If you pour the broth over the chicken, it keeps the chicken moist and tender.

Another note: You can also bake this in the oven (of course placing everything in a 9"x13" pan). I will have to get the exact time to bake at 350.

Chicken Parisienne

Chicken Parisienne

6 medium chicken breasts
salt & pepper
paprika
1/2 c dry white wine
1-10 1/2 oz can mushroom soup
1-4 oz can sliced mushrooms, drained
1 c sour cream, mixed with 1/4 c flour

Sprinkle breasts with S&P and paprika. Place in crock pot.

Mix wine, soup & mushrooms till well combined. Mix with sour cream now, if cooking on low. Pour over chicken in crock pot. Sprinkle with paprika. Cover and cook on low 6-8 hours; on high for 2 1/2 - 3 1/2 hrs., adding sour cream during last 30 minutes. Serve sauce over chicken with rice or noodles.

Crab Quiche

Filling:
½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream [I use about a cup of sour cream and thin it with some milk.]
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded [or just use 1 c. Swiss
Preparation:
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.

Quiche Lorraine

Quiche Lorraine
4 slices bacon, crumbled
4 eggs
1 cup half and half [I use sour cream thinned with a bit of milk.]
¼ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, shredded [Swiss]
Preparation:
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings.

Haley's Pork Roast Marinade

(for 2-3 lbs.)
2 garlic cloves, cut into slivers
1/4 c. melted margarine or butter
½ tsp. dried orgeano
1/4 tsp. salt
1/4 tsp. pepper
½ c. red wine

Slow Cooker Chicken

4 to 6 chicken breasts
8 oz. cream cheese
2 cans cream of mushroom soup
1 envelope Italian salad dressing mix
½ c. water
8 oz. sliced mushrooms (optional)

Combine all ingredients in a slow cooker. Cook on High for 3-4 hours, stirring occasionally. Serve over rice or noodles.
Yield: 6 to 8 servings.

Black Bean Salsa

1 can black beans, drained and rinsed (try the seasoned ones)
1 can no-salt corn
1 can Rotel tomatoes (try the ones in lime and cilantro)
1 red onion, finely chopped
1 TBSP minced garlic
juice of 1-2 limes

Mix well and let marinate for at least 1.5 hours. Serve as a side dish or with tortilla chips as an appetizer.

Paula Deen's House Seasoning

1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

I have already used up my first batch of this delicious seasoning! I use it anytime a recipe calls for these basic ingredients, no matter what amount the recipe calls for.

I do happen to think her version is a bit too salty, so for my next batch I plan to use less salt- and maybe a bit more garlic. ;)

Oriental Cole Slaw

1 flavor packet and uncooked noodles from Ramen Noodles (beef works well)
3 tbsp. sugar
3 tbsp. vinegar (I like rice vinegar)
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper
1 c. slivered almonds
2 tbsp. sesame seeds
16 oz. shredded cole slaw mix

Roast 1 cup slivered almonds, 2 tablespoons sesame seeds for 7 to 8 minutes at 375 degrees.
Crunch up Ramen Noodles. Just before serving mix with 1 (16 oz.) package of cut up cabbage. Or cut your own cabbage and add carrots. Combine all ingredients and serve.

Bacon, Egg, & Cheese Muffins

Bacon & Cheese Muffins
Ingredients:

• 2 c. flour
• 2 t. baking powder
• 1/4 t. salt
• 1/4 t. black pepper
• 1 1/4 c. milk
• 1/4 c. butter or margarine, melted and cooled
• 1 egg
• 1/2 lb. bacon, diced, cooked and degreased (I’ll probably just used pre-cooked)
• 3/4 c. shredded cheddar cheese

Directions:

1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.

2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown. Yum!

French Dip Sandwiches

(Find the original recipe, complete with pictures, HERE.)

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water {I used one beef broth can; 14 oz. was close enough.}
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth around roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler.

Ladle juices into small cups for dipping and enjoy!

Chicken Florentine

•1/2 cup Italian salad dressing
•1 tsp. dried Italian seasoning mix
•4 boneless, skinless chicken breasts
•16 ounce jar alfredo sauce
•10 ounce package frozen chopped spinach, thawed and well drained
•2 Tbsp. olive oil
•12 oz. cooked fettuccine
•1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4

Sour Cream Blueberry Muffins

1 stick softened butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 c. sour cream
1 3/4 c. blueberries

Topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Cream butter and sugar. Beat in eggs until creamy. Add dry ingredients alternately with sour cream. Stir in blueberries and vanilla. Fill muffin cups 2/3 full and sprinkle a heaping teaspoon (or more) topping. Bake at 350 degrees for 25-30 minutes. Makes 24.

Blueberry Pancakes

2 c. all-purpose flour
1/4 c. sugar
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs (at room temperature)
2 c. buttermilk (Don't have buttermilk? See my post HERE!)
1/4 c. unsalted melted butter
1 c. (or more) fresh blueberries (can also use frozen)

In a large bowl sift dry ingredients together. Beat eggs and buttermilk together. Whisk in the cooled, melted butter. Gently mix wet ingredients into dry. Batter will be lumpy, but do not over mix.

Pour 1/4 c. of batter onto hot, greased griddle. Sprinkle the top with blueberries and lightly press them into the pancakes. Cook about 2 min. per side.

Make Your Own Buttermilk (Easy!)

Need buttermilk for a recipe but don't have any on hand? You can easily make your own "sour milk" to use in place of buttermilk in recipes.

Add 1 Tbsp either lemon juice or vinegar to a one-cup measuring cup. Add enough "sweet" milk to make one cup. Let sit for five minutes. Instant buttermilk!

Vidalia Onion Casserole

(from Mae McKinnon, my maternal grandmother)

4 medium onions sliced & sauteed in margarine or butter
2 eggs
1 can cream of mushroom soup
1 cup milk
1 8 oz. carton of sour cream
crackers or Pepperidge Farm stuffing (I like to use one sleeve of Ritz crackers.)
salt and pepper
Grated cheddar cheese to taste (1-2 cups)

Beat eggs, mix with mushroom soup, milk, sour cream, and salt and pepper to taste.

Line 8x10 pan which has been sprayed with non-stick spray with half the crumbled crackers or stuffing. Layer alternately the onions, soup mix, and grated cheese. Sprinkle top with cheese and cracker crumbs.

Bake at 350 degrees till bubbly (at least 30 minutes).

Banana Pancakes

1 c. all-purpose flour
1 Tbsp white sugar
2 tsp baking powder*
1/4 tsp salt
1 egg, beaten
1 c. milk
2 Tbsp vegetable oil
2 ripe bananas, mashed

Combine dry ingredients. In a separate bowl, combine everything else. Stir flour mixture into banana mixture. Batter will be lumpy.

*Try less next time.

(This recipe is enough to feed our family breakfast, especially with bacon or sausage and fruit salad on the side.)

Heat griddle. Pour 1/4 c. of batter onto griddle to make 12 pancakes.

Crock Pot Beef Roast

Trying this tonight...

http://www.recipezaar.com/recipe/Vs-Crock-Pot-Bottom-Round-Roast-276903

Baked Potato Salad

3 large baked potatoes, cooled, peeled, and cubed
1/2 c. sour cream
1/2 c. mayonaise
8 slices bacon, cooked & crumbled
4 oz. shredded sharp cheddar cheese
2 green onions, chopped (green parts only)
1/2 tsp ground pepper
dash salt
dash garlic powder [I used 1/2 tsp Paula Deen's house seasoning instead of these three spices]
dash paprika
1 Tbsp fresh parsley (optional)

Gently toss together all ingredients. Reserve some bacon, cheese, and green onion for garnish.

Herb & Onion Bread

Herb and Onion Bread
from the River’s End Restaurant, Nantahala, NC
x 4 loaves (or x 1 loaf)

2 c. milk (½)
6 T sugar (1 ½)
4 t salt (1)
4 T butter (1)
4 pkgs. yeast (1)
2 c. warm water (½)
9 c. white or whole wheat flour (2 1/4)
2 onions, minced (½ small)
2 t dried dill weed (½)
4 t crushed dried rosemary (1)

Scald milk and dissolve in it the sugar, salt, butter; cool to lukewarm. In large bowl, dissolve yeast in warm water. Add cooled milk, flour, onion, herbs. Stir well w large wooden spoon. When batter is smooth, cover bowl w/towel and let rise in warm place til triple in bulk (45 min.) Stir down and beat vigorously for few minutes. Put in well greased bread pans. Let stand in warm place 10 minutes before putting preheated 350 oven. Bake one hour (½ hr. for single loaf).

Fruit Bowl Cake

One of our fifth grade teachers, who is also the local Methodist minister's wife, made this for us at a recent fifth grade working lunch. Yummy and oh-so-easy!

Fruit Bowl Cake

You will need the following:

1 pre-made angel food cake

1 large box instant vanilla pudding

1 large can crushed pineapple

1 can pie filling (any flavor you like)

1 small container Cool Whip

Tear angel food cake into bite-sized pieces or a little larger. Mix pudding according to

directions. Fold pudding into cake. Place in bottom of a large bowl. Layer rest of

ingredients as follows:

can of pineapple (you may want to drain some of the juice off)

pie filling

Cool Whip on top

Use your imagination with this recipe, too! I saw one the other day where chocolate

pudding had been used and layered with toasted pecans/almonds, cake, toffee bits,

and cool whip.

(from Gwen Lewis)

Paula Deen's Banana Bread

Paula Deen’s Banana Bread
No electric mixer needed here- just mix in a bowl by hand.
½ c (1 stick) butter, at room temperature
1 c sugar
½ tsp salt
2 eggs
1 tsp vanilla extract
1 ½ c all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
3 ripe bananas, mashed
optional ½ c chopped walnuts or pecans

Preheat oven to 350o. Grease a 9x5-inch loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the remaining ingredients (minus the nuts) and mix well. Stir in nuts. Pour the batter into the prepared pan and bake for 50 minutes.

Sandy's Sour Cream Banana Pudding

*This is absolutely the best banana pudding ever! It’s my Mom's version, and I promise it's the best in the world!

1 6-oz package vanilla instant pudding mix
2-1/2 c. milk
1 c. sour cream (no-fat/low-fat okay)
8 oz. whipped topping (no-fat/low-fat okay)
4 to 5 ripe bananas
1 16-oz. package vanilla wafers

Combine the pudding mix with milk in a medium mixer bowl; mix well. Fold in the sour cream and whipped topping. Stir in sliced bananas. Crush ½ c. of the vanilla wafers and set aside. (Be sure to use any of the crumbs in the box.) Alternate layers of the pudding mixture and the vanilla wafers in a large glass dish until all ingredients are used, ending with the pudding mixture. Sprinkle the reserved wafer crumbs on the top. Chill until serving time.

Yield: 10 to 12 servings

Green Onion Casserole

Green Onion Casserole

2 lbs. ground chuck

4 cloves garlic, chopped

3 t. salt

16 oz. canned tomato sauce

4 t. sugar

10 oz. thin egg noodles

½ t. pepper

8 oz. cream cheese

32 oz. canned tomatoes

2 c. sour cream

12 green onions, chopped with tops

2 c. grated sharp cheddar cheese

Brown meat with garlic; drain. Add salt, sugar, pepper, tomatoes, garlic and tomato sauce. Simmer 10 minutes. Meanwhile, cook egg noodles; drain. Combine hot noodles with cream cheese. Add sour cream and green onions. In a 4 qt. casserole dish, layer noodles, meat mixture and top with grate cheese. Bake 325 for 30 minutes.

Yield: 8-10 servings

Porcupine Meatballs

Try these sometime!

http://southernfood.about.com/od/meatballs/r/bl30202l.htm

French Toast Casserole

Christmas Morning French Toast Casserole

1 loaf French bread
6 eggs
3 c. milk
1/3-c sugar [I used 1/4 c.]
1-2 Tbsp cinnamon
1 Tbsp vanilla extract (Vanilla Butter Nut flavoring and a dash of nutmeg makes this taste heavenly- reminiscent of Grandmother's Pound Cake!)

Spray a 13x9-inch pan w/Pam. Tear the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375°F for 45 min. Dust w/powdered sugar. Serve w/syrup.

[When we make this for Christmas morning, the girls tear up the French bread the night before and throw the chunks back in the bag. It assembles easily the next morning while the oven is preheating.]

Christmas Morning Strata

1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,
thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt

Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot.
Makes 10-12 servings.

*This is our all-time Christmas morning favorite!!!

Roast Chicken with Garlic and Wine

1 whole chicken
1/2 cup olive oil
1/4 cup white wine
2 cloves garlic, minced or pressed
1 tsp. thyme
salt and pepper to taste

Wash the chicken and place it in a casserole dish or roasting pan. Mix the other ingredients together and then rub the dressing onto the chicken. If you have extra, drizzle it over the top. Bake uncovered at 350 degrees for 1 1/2 hours, or until done.

(From Eat At Home)

Onions with Herbs & Wine

2 onions, sliced
2 garlic cloves, minced or crushed
olive oil
oregano
basil
thyme
1/4 – 1/3 cup white wine
salt and pepper to taste
In a skillet, heat the olive oil and add the onions and garlic. Cook until softened and just beginning to brown. Add the herbs. Just shake in whatever amount looks good to you. Stir in the wine. Simmer until the onions are tender, about 10 minutes. Season with salt and pepper to taste.

This will serve 2 people. It goes well with the Roast Chicken with Garlic and Wine.

(From Eat at Home)

Cuban Pork

Fresh ham or Boston Butt

Marinate overnight in a large plastic bag or Tupperware:
Rub the meat with olive oil, then salt and pepper; put in bag and add a slice of onion and 3-4 cloves of garlic then add one bottle of Goya Citrus Marinade.

Conventional oven: place everything from the bag into a pan and bake covered for 5-7 hours at 300 degrees (I have never baked mine).

Crock Pot: place all of the ingredients into the crock pot and cook on medium for about 7 hours. Maybe longer, if using a large butt (snicker).

The meat should fall off the bone.

Remove from pan and cool enough to remove the fat from the meat. I have used two forks to pull the pork apart, then put it back into the juices to keep the meat moist.
　
Serve with coleslaw. Bask in the rave reviews...　

Pauline's Chocolate Pie

Yet another family favorite

2/3 c. white sugar
butter the size of a walnut
2 egg yolks
1 c. sweet milk [as opposed to buttermilk; it's a Southern thing!]
2 TBSP flour
2 tsp (or is it TBSP?) chocolate [powdered unsweetened]
vanilla
2 egg whites for meringue
baked pie crust

Mix all ingredients up to and including vanilla. (Recipe says to "flavor with vanilla.") Cook over medium heat until thick, stirring constantly. Pour into pie shell. Top with meringue. Brown meringue in oven at medium heat (300 deg.).

Sunday Chicken Dinner

http://eatathomecooks.com/2010/01/sunday-chicken-dinner-in-the-slow-cooker.html

*I used 1-2 tsp. of Paula Deen's house seasoning in place of the S&P. Towards the end, I added a pinch of rosemary. All four of us like this one. It is basically a pot roast w/chicken.

Pauline's Caramel Pie

This recipe is a treasured family favorite that I will attempt to make one day! (Pauline was Logan's paternal grandmother.) It is said that family members reserved slices of this pie befor the annual family reunion.

1 c. white sugar
butter the size of a walnut
2 well-beaten egg yolks
1 c. sweet milk [as opposed to buttermilk; it's a Southern thing!]
2 TBSP flour
2 TBSP carmelized sugar (instructions below)
vanilla
2 egg whites for meringue
baked pie crust

To carmelize sugar: Place sugar in a tinfoil (pie) pan. Tilt to one side. Hold sugar over medium heat; stir constantly until melted and browned, but do not let burn.

Mix first five ingredients. Flavor with vanilla. Add carmelized sugar. Cook mixture over medium heat until thick and bubbly. Pour into pie shell.

Whip egg whites with a little sugar to make meringue for pie. Brown meringue in oven at medium heat (300 deg.).