Wednesday, September 2, 2015

College football starts this Saturday!! Here are some of my favorite "football" foods! Enjoy :)

Tailgating Menu
Melissa Friday

I love living in the south where we women love our football as much as our men do!  Football season is our favorite time of year in the Friday household.  We gather with friends and family, cook, fellowship and pull for our team.  These are a few of my favorite tailgating recipes.  They are simple and can all be prepared ahead of time so that you don’t miss any of the game J  Enjoy!

Slider Burgers
Simple Stuffed Mushrooms
Rumaki
Pineapple-Cream Cheese Spread
Banana Pudding Cups
S’more Cookies

SLIDER BURGERS

1½ lbs. ground beef
1 egg
½ cup rolled oats or Italian breadcrumbs
1 tablespoon yellow mustard
1 tablespoon A-1 Steak sauce
1 teaspoon Worstershire sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

Place all ingredients in a large bowl and mix well.  Use a tablespoon to scoop out mixture to make small patties.  Place them on the grill over high heat and grill 3 minutes on each side.  If you choose to make regular-size burgers, grill 6 minutes on each side.  If you choose to make the sliders, Sister Schubert dinner rolls are excellent with these.  Makes 10-12 slider burgers or 4-6 regular-size burgers.

SIMPLE STUFFED MUSHROOMS

1 lb. pork sausage (I use Jimmy Dean)
1 (8-ounce) package cream cheese, room temperature
3 (8-ounce) cartons whole white mushrooms, stems removed and scrape out insides
Paprika
Chives

Place room temperature cream cheese in a medium-size bowl set aside.  Cook sausage in a skillet until browned and remove from the skillet with a slotted spoon and place on paper towels to drain excess grease.  Stir the drained sausage into the cream cheese and mix well.  Using a teaspoon or baby spoon, stuff each mushroom with the cream cheese mixture.  Place mushrooms onto a large jelly roll pan, sprinkle with paprika and bake at 350 for 20 minutes.  Broil the tops for 1-2 minutes (watching carefully) then remove from the oven.  Transfer them to a serving dish and sprinkle with chopped chives.  These are so easy and delicious!


RUMAKI

1 lb. bacon cut down the middle
1 can sliced water chestnuts, drained
1 carton pitted dates
1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap into a piece of bacon; secure with a toothpick and place into an 11x13 ovenproof baking dish.  Bake at 350 for 30 minutes.  Remove from the oven and carefully place into a clean 11x13 baking dish.  Pour the sauce evenly over all bacon pieces and bake an additional 8 minutes at 350.  Let them cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

PINEAPPLE-CREAM CHEESE SPREAD

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
¼ cup each finely chopped bell pepper, onion and green onion
1 cup chopped pecans
1 tablespoon seasoned salt

Stir cream cheese with a fork until nice and creamy then add remaining ingredients.  Form into 2 balls about the size of a grapefruit, wrap tightly in plastic wrap and refrigerate for at least 8 hours.  This is delicious with Ritz crackers.  This also freezes well.

BANANA PUDDING CUPS

1 bag Pepperidge Farm Chessman cookies
1 large box instant vanilla pudding
3 cups cold whole milk
1 can Reddi Whip of Cool Whip
2-3 bananas sliced
Strawberries and fresh mint for garnish
6 (6-ounce) wine glasses or 12 miniature glasses

Mix the pudding and milk together and place in the fridge for 15 minutes.  Place cookies in a large Ziplock bag, seal and crush them with a coffee cup or rolling pin.  Place a few tablespoons of crushed cookies at the bottom of each glass.  Next top with a few tablespoons of pudding and a few slices of bananas.  Repeat layers and top with whipped cream.  Garnish with a strawberry and fresh mint if desired.

S’MORE COOKIES

1 cup all-purpose flour
¾ cup graham cracker crumbs (you can find these on the baking aisle)
½ teaspoon salt
½ teaspoon baking soda
1 stick unsalted butter, softened
¼ cup creamy peanut butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla
1 bag large marshmallows cut in half (you will not use all of them)
3 Hershey bars broken into squares

Mix first 4 ingredients in a bowl and set aside.  Cream butter, peanut butter and sugars on medium speed for 2 to 3 minutes.  Mix in eggs and vanilla.   Mix in flour mixture a little at a time.  Scoop out dough with a teaspoon, form into a round ball and place onto an ungreased cookie sheet.  Bake at 375 for 5 minutes.  Remove from the oven and place a slice of marshmallow onto each cookie.  Bake for 5 more minutes, remove from the oven and place a Hershey square over each marshmallow.  Let cool completely.  Makes about 2 dozen.




Tuesday, July 21, 2015

This looks complicated, but it is so very easy and absolutely delicious! Enjoy :)

CRAB-STACK WITH REMOULADE SAUCE

2 cups chopped romaine lettuce
1 cup each of fresh, diced:
tomato
red or white onion
mango
avocado
fresh lump crabmeat

Take 4 (12-ounce) plastic cups and cut the bottom out of each one.  Place each plastic cup on a small serving plate.  Start by pressing the lettuce first down into the cup then layer with the remaining ingredients in the order they are listed, finishing with the fresh crabmeat.  Place in the fridge for at least 1 hour.  When ready to serve, carefully pull the cup upwards and the stack will remain in place.  Serve with Remoulade sauce.  See below:

REMOULADE SAUCE:

1 cup mayo
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon Worcestershire
½ cup green onion, chopped
3 cloves fresh garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon paprika
2-3 teaspoons hot sauce
1 teaspoon pepper
1 teaspoon horseradish

Mix all together and refrigerate for at least 6 hours.





Sunday, May 17, 2015

Recipes from this morning's show :) I love a good, messy homemade sloppy joe once in a while!


Vidalia onion Dip

Homemade Sloppy Joes

BBQ Macaroni Salad        

No-Bake Blueberry Cheesecake

 

VIDALIA ONION DIP

1 cup chopped Vidalia onion (or sweet onion if Vidalia is not in season)

1 cup mayo

1 cup Swiss cheese, shredded

1 cup grated Parmesan cheese

1 teaspoon pepper

Pita chips, Waverly or Ritz crackers for dipping J

Stir all ingredients together and spread into a small, greased baking dish.  Bake at 325 for 45 minutes to 1 hour or until the top is brown and bubbling.

HOMEMADE SLOPPY JOES

2 tablespoons butter

2 lbs. ground sirloin

1 tablespoon flour

½ cup of chopped green or red bell pepper

½ cup chopped onion

1 cup Ketchup

1 tablespoon A-1 Steak sauce

½ cup water

2 tablespoon s brown sugar

 

2 teaspoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon each of salt, pepper, garlic powder and onion powder

¼ teaspoon crushed red pepper, optional

3 tablespoons tomato paste

Rolls

Spray a skillet with cooking spray and add the butter.  Heat over medium high heat for 1 minute and add the ground sirloin, bell pepper and onion.  Stir often for 8 to 10 minutes until browned.  Add the flour and the remaining ingredients.  Simmer on low for about 30 minutes.  Serve on fresh-baked buns from your local grocery store’s deli.

BBQ MACARONI SALAD

1 (8-ounce) box elbow macaroni, cooked and drained

1 cup frozen corn, thawed

½ to 1 cup fresh tomato, diced

½ teaspoon each of salt, pepper, garlic powder and Cajun seasoning

½ cup green onions, chopped

¼ cup chopped fresh cilantro (optional)

½ to ¾ cup of your favorite BBQ sauce (I use Sweet Baby Ray’s)

After macaroni is cooked and drained well, place in a large bowl and toss the next 6 ingredients together with the macaroni.  Start with ½ cup of BBQ sauce then add more if you’d like.  Refrigerate at least 2 hours or overnight.  Stir well before serving.  Enjoy J

NO-BAKE BLUEBERRY CHEESECAKE

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip

1 teaspoon vanilla extract

1 can blueberry pie filling

1 Graham cracker pie crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the blueberry filling on top.  Place in the fridge overnight or at least 3 hours.

 

 

 

Sunday, May 10, 2015

Recipes from today's show :) Happy Mother's Day to all you moms!!


CHICKEN & DRESSING CASSEROLE

SWEET & TANGY GREEN BEANS

CARROT SOUFFLE’                  

CRANBERRY-PINEAPPLE JELL-O SALAD

 

CHICKEN & DRESSING CASSEROLE

1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing

1 Stick Real butter melted in 1 ½  cups  hot water or chicken broth

¼ cup chopped green onions

½ cup diced celery

½ cup real mayo

¾ t. salt & pepper

2 ½ cups cooked chicken, chopped

2 eggs

1 ½ cup whole milk

1 ½ to 2 (10-ounce) cans Cream of Mushroom Soup

8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water or broth and set aside.  Combine with onions, celery, mayo, salt and pepper;  mix well with stuffing mixture.  In greased 13x9x2 pan, put half of stuffing mixture in the pan making sure to cover entire bottom of pan.  Add chicken on top of that.  Top the chicken with the rest of the stuffing mixture.  Beat eggs and milk well and pour evenly over stuffing.  Cover with foil and refrigerate overnight.  Take out 2 hours before cooking it.  Before placing it in the oven, spread Cream of Mushroom soup evenly all over the top.  Bake uncovered at 350 for 40 minutes.  Take out and spread with grated cheese and bake 10 minutes longer.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.

SWEET & TANGY GREEN BEANS

8 slices bacon, chopped

1 large onion, sliced

¼ cup white vinegar

½ cup sugar

1 lb. frozen green beans (I like the Italian cut)

Boil green beans according to package directions, drain and place in a serving bowl.  Cook bacon and onion in a large skillet over medium heat, stirring often until bacon is crisp.  Remove bacon and onion with a slotted spoon and place on paper towels, reserving drippings in skillet.  Combine vinegar and sugar and pour into drippings; bring to a boil.  Remove from the stove and pour over the green beans.  Top with the bacon and onions.  Serves 8.

CARROT SOUFFLE’

1 pound bag frozen sliced carrots (never use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. self-rising flour

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1 quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

CRANBERRY-PINEAPPLE JELL-O SALAD

1 (20-ounce) can crushed pineapple, drained but save the juice

2 small boxes strawberry Jell-O

1 (16-ounce) can whole berry cranberry sauce

2/3 cup chopped walnuts

Drain the pineapple very well, reserving the juice.  Add enough cold water to the pineapple juice to equal 3 cups.  Pour into a sauce pan and bring to a boil.  Place the Jell-O in a large mixing bowl and add pineapple juice and water mixture to the Jell-O.  Stir for 2 minutes and then stir in the cranberry sauce, mixing well, and then stir in the nuts.

Thursday, April 2, 2015

Here are my "go to" Easter Sunday recipes! You can make just about everything the night before and enjoy your Easter Sunday with friends and family :) Happy Easter!


Coca Cola Ham

1 3-lb. boneless, full cooked ham

8-ounces coca cola                                          

½ cup yellow mustard

1 cup brown sugar

Mix brown sugar and just about 1 to 2 tablespoon coke until it makes a paste.  Place ham in a shallow baking dish and rub paste over ham.  Pour coke all around ham, cover with foil and bake 50 minutes. 

 

MELISSA’S CORNBREAD SALAD

2 boxes Jiffy cornbread mix, baked according to directions

1 envelope Ranch dressing mix

1 cup sour cream

1 cup Hellmann’s mayo

1 tablespoon Tony Chachere’s Creole Seasoning

2 cans pinto beans, rinsed and drained well

2 cans whole kernel corn, drained well

½ cup each of red bell pepper, green bell pepper, and green onions, chopped

2 cups shredded sharp cheddar cheese

Mix the 2 boxes of cornbread up and bake in a black skillet according to directions on the box.  Remove from the oven and let it cool completely.  Meanwhile, in a medium –size bowl, mix Ranch dressing mix, sour cream, mayo and Creole seasoning well.  Using a whisk works well.  Now you are ready to layer!  In a large bowl OR a 13x9x2 pan, crumble half the cornbread and place it on the bottom.  Now place half the corn, beans and veggie mix on top of the cornbread.  Carefully spread half of the dressing mixture over veggies using a butter knife and/or spoon.  Top this with 1 cup of the cheese.   Now, repeat a second layer ending with cheese.  It’s important to let this sit in the fridge for 6 to 8 hours.  Serve with a large spoon and dig deep! J  Enjoy!  Any time I make this, the people who are hesitant to try it always, always end up loving it and ask for the recipe!

 

Black-eyed Pea Salad

½ cup vegetable oil

¼ cup vinegar

¼ cup sugar

2 cans black-eyed peas, rinsed and drained well

1 red bell pepper, chopped

½ onion, chopped

1 green pepper, chopped

2 fresh jalapeno peppers, seeded and chopped (I suggest wearing gloves when you do this)

Place all veggies and peas in a bowl.  Mix oil, vinegar and sugar together and pour over veggies and peas.  Refrigerate for 4-6 hours before serving.  Stir well before serving.

 

 

Sweet and Tangy Macaroni Salad

1 (16-ounce) box elbow macaroni

4 carrots, scraped and grated

1 onion, chopped

1 green bell pepper, chopped

2 cups mayo

1 (14-ounce) can sweetened condensed milk

½ cup sugar

½ cup white vinegar

Salt and pepper to taste

Cook macaroni according to package directions; drain.  Rinse with cold water and drain again very well.  Combine macaroni, carrot, onion, and bell pepper in a large bowl.   Combine mayo and remaining ingredients in a small bowl and stir well.  Pour dressing over macaroni mixture and toss gently.  Cover and refrigerate 8 hours.  The mixture will thicken as it chills.  Makes 16-18 small side servings.  Delicious!

 

STRAWBERRY PRETZEL SALAD

2 ½ cups pretzels, crushed (I place them in a Ziploc bag and crush them with a glass)

1 tablespoon sugar

¾ cup butter, melted

1 cup sugar

2 (16-ounce) containers of frozen strawberries, thawed

1 (8-ounce) block cream cheese, softened

1 (8-ounce) container Cool Whip

1 large box strawberry Jell-O

1 ½ cups boiling water

In a 13x9 oven proof dish, stir together crushed pretzels, sugar and melted butter.  Stir well and then press down and up the sides of the pan.  Bake at 350 for 10 minutes then let it cool completely.  While crust is baking, stir together cream cheese and sugar and then stir in the Cool Whip until mixed very well.  Spread this mixture over the cooled crust.  Next combine Jell-O, and boiling water until mixed well.  Stir in the strawberries and pour this mixture on top of the cream cheese mixture.  Cover and place in the fridge for about 3 hours or until Jell-O is set.  It’s best the next day J

 

Wednesday, March 11, 2015

And here is the past Sunday's episode...Healthy stuffed peppers, BLT salad with homemade ranch, jalapeno corn and no-bake coconut bars!


BLT SALAD WITH HOMEMADE RANCH

CORN WITH JALAPENOS

HEALTHY-STUFFED PEPPERS

NO-BAKE COCONUT BARS

 

BLT SALAD WITH HOMEMADE RANCH DRESSING

1 bag Romaine lettuce

1 large tomato chopped

8 slices bacon, cooked and crumbled

DRESSING:

1 cup mayo

½ cup buttermilk

1 teaspoon dried chives

1 teaspoon dried parsley

½ teaspoon dill weed

½ teaspoon each of garlic powder, onion powder, salt and pepper

1 tablespoon rice vinegar

Place lettuce, tomato and bacon in a large bowl.  Wisk remaining ingredients together and refrigerate for at least an hour.  Serves 6 to 8

CORN WITH JALAPENOS

4 ears fresh corn, cut from the cob

1 fresh jalapeno pepper, chopped

½ cup chopped onion

1 (4-ounce) jar chopped pimentos, drained well

3 tablespoons butter

2 tablespoons sugar

Salt and pepper to taste

In a skillet, melt the butter and add the corn and onions.  Cook for 6 to 7 minutes, stirring often.  Add the remaining ingredients and cook on low for 10 minutes.

 

HEALTHLY-STUFFED PEPPERS

4 medium bell peppers (I like to get different colors)

16-ounce pack ground chicken or turkey

1 tablespoon olive oil

2 tablespoons butter

½ cup onion, chopped

¼ cup parsley, washed and chopped

1 (10-ounce) bag fresh pre-washed cauliflower, chopped fine  (this is your rice substitute)

1 tablespoon Worcestershire sauce

1 (6-ounce) can tomato paste

1 teaspoon each of salt, pepper, garlic powder and Cajun seasoning  (taste and add more seasonings if you like)

½ cup low-sodium chicken broth

Topping:

1 small can tomato sauce

2 tablespoons organic coconut sugar

1 teaspoon yellow mustard

Mix well and spoon evenly over peppers.

Cut the tops of the peppers off and pull all seeds and insides out of the peppers.  Wash and dry.  Place peppers upside down on a cookie sheet and bake at 400 for 10 minutes.  Remove and set aside to cool.  Meanwhile, in a large skillet, brown the ground chicken.  This will only take 5 to 7 minutes.  Spoon the cooked, ground chicken into a bowl and set aside.  In the same skillet, add the olive oil and butter and heat over medium-high heat.  Add the onions and parsley and sauté for 7 or 8 minutes or until onions are softened.  Add the finely chopped cauliflower and sauté another 5 minutes.   Add the remaining ingredients in the order they are listed.  Stir well and simmer on low for 15 minutes.   Spoon a generous amount of the ground chicken mixture evenly into each pepper.  Place the peppers into an 8x8 baking dish and spoon the topping evenly over the stuffed peppers.  Bake at 350 for 30 minutes.  These are delicious and guilt-free!  Enjoy J

 

 NO-BAKE COCONUT BARS

2 cups unsweetened shredded coconut

½ cup agave syrup

4 tablespoons organic coconut oil

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Combine all ingredients in a medium-size bowl and blend with a hand mixer for 2 minutes.  Spoon into an 11x7 dish.  Place in the fridge for at least an hour.  Cut into squares before serving, and be sure to store leftovers in the fridge.

 

 

 

 

 

 

Here is the second episode of this season..this seared salmon is amazing! :)


Simple Stuffed Mushrooms

Seared Salmon Filets

Roasted Sweet Potatoes & Butternut Squash

Lemon-Roasted Asparagus

 

SIMPLE STUFFED MUSHROOMS

1 lb. pork sausage ( I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out

Paprika

Chives, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 minutes.  Broil for 2 to 3 minutes (watching carefully) then remove them from the oven.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J

 

SEARED SALMON FILETS

4 (1-inch thick) boneless salmon filets with skin on

2 tablespoons sesame oil or olive oil

Salt and pepper

Small amount of cumin

Heat oven to 425.  Season the salmon with cumin, salt and pepper.  Heat a non-stick skillet with a metal handle over medium- high heat for 2 to 3 minutes then pour oil into the pan and heat it for 1 minute.   Place the salmon, skin side up in the skillet, and sear it for 2 to 3 minutes or until you see a crust start to form around the edges.  Don’t flip the salmon.  Carefully transfer the skillet into the oven and bake for 10 to 12 minutes.  Carefully remove from the oven using heavy-duty pot holders and let rest for 5 minutes before serving.

 

ROASTED SWEET POTATOES & BUTTERNUT SQUASH

2 uncooked medium-size sweet potatoes, peeled and cubed

1 Butternut squash peeled, seeds removed and cubed

½ cup olive oil

2 T. brown sugar

2 T. maple syrup

1 t. each of salt and cayenne pepper

1 t. black pepper

2 t. white sugar

1 t. ground cinnamon

Toss all ingredients very well in a large mixing bowl, adding a little more olive oil if needed.  Pour out onto a non-stick foil-lined jelly roll pan or large cookie sheet sprayed with cooking spray.  Make sure potatoes and squash are in a single layer and not too crowded.   Bake at 400 for 40 minutes or until tender.  These are delicious and sweet but have a great kick with the cayenne pepper.  Enjoy!

LEMON-ROASTED ASPARAGUS

1 bunch of fresh asparagus, washed and trimmed

Juice of half of a lemon

Salt and pepper to taste

Olive oil

Place the asparagus on a cookie sheet and drizzle with about a tablespoon olive oil.  Sprinkle salt, pepper and lemon juice evenly over asparagus and bake at 400 for 12-14 minutes.