Wednesday, November 18, 2015

Here is a delicious meal to serve on Thanksgiving or any other day :) Enjoy :)



1 Large (14-ounce bag) of Pepperidge Farm Herb-Seasoned Stuffing
2 sticks real butter melted in 2 cups hot water
¼ cup chopped green onions
½ cup diced celery
1 cup real mayo
¾ t. salt & pepper
2 ½ cups cooked chicken, chopped
2 eggs
1 ½ cup whole milk
2 (10-ounce) cans Cream of Mushroom Soup
8 ounces grated Sharp Cheddar

In a large bowl, mix stuffing and butter melted in water and set aside.  Combine with green onions, celery, mayo, salt and pepper Mix well with stuffing mixture.  In a 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 325 for 40 minutes.  Take out and spread with grated cheese and bake 5 minutes longer or just until the cheese melts.  Let it sit for 10 minutes before cutting.   This serves 9 to 12, depending upon how you cut and serve it.

1 package of salt pork
2 tablespoons butter
1 large onion, sliced
2 teaspoons each of salt, pepper and Cajun seasoning
4 cups water (or enough just to cover the green beans)
1 lb. frozen green beans (I like the Italian cut)

Chop the salt pork into large pieces and place in a heavy-duty pan and cook for 15 minutes on medium high.  You’ll want to stir it often so that it doesn’t stick.  Add about ¼ cup water after cooking the salt pork for about 5 minutes.  Once the salt pork has browned, remove it with a slotted spoon, reserving as much of the drippings as possible.  Discard salt pork.  Add 2 tablespoons of butter and the chopped onions.  Sauté the onions for about 10 minutes.  Next add the green beans, seasonings and water, and bring to a boil.  Once boiling, reduce heat to simmering, cover and cook for an hour, stirring occasionally.    Serves 8.

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.

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 saucepan 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 and crushed pineapple, mixing well, and then stir in the nuts.  Pour into a small, square dish and refrigerate at least 3 hours or overnight.

Sunday, October 18, 2015

Recipes from today's show :)



Spaghetti and Meatballs

¼ cup olive oil
1 large onion, chopped
6 cloves fresh garlic, minced
3 T fresh parsley, chopped
3 (28-ounce) cans tomato puree
½ can water
3 tablespoons brown sugar
¼ cup dry red wine
1 t. oregano
1 t. basil
1 t. crushed red pepper flakes
1 t. each of onion powder, garlic powder, salt and pepper

Sauté’ the onions in olive oil for 6 minutes, stirring often.  Add garlic and parsley.  Now add red wine, puree, water, brown sugar and seasonings.  Simmer on low for at least an hour.  The longer it simmers the better!  You may also add more seasonings to taste.

1 lb. ground chuck
1 lb. ground Italian sausage (I like Jimmy Dean)
2/3 cup shredded Parmesan cheese
1-cup breadcrumbs
3 T fresh parsley, chopped
½ cup milk
3 eggs, beaten
1 t. each of garlic powder, onion powder, salt, pepper, oregano and basil
½ to 1 cup beef broth

Mix all together except for broth, form meatballs and place on large greased jelly-roll pan.  Pour broth all around the meatballs.  Bake at 450 for 20 minutes, turning once during cooking.  Add meatballs and all drippings to your sauce and simmer for at least one hour. 


2 cups romaine lettuce, chopped
2 fresh tomatoes, chopped
1 cup fresh mozzarella, cubed
1 to 2 tablespoons fresh basil, chopped
Balsamic vinegar or balsamic glaze
Fresh Parmesan cheese

Place chopped lettuce onto a platter, top with tomatoes, mozzarella cheese, basil and Parmesan cheese.  Drizzle with balsamic vinegar or glaze and serve immediately.


1 pre-made pizza crust or pizza dough (I like the dough from Publix)
Large pepperoni, sliced thin
1 ½ cup spaghetti sauce
10-12 meatballs, sliced thin
1 lb. shredded mozzarella cheese

Spread the sauce on the pizza, place pepperoni and sliced meatballs over the sauce.  Sprinkle with cheese and bake for 12-15 minutes at 425.


½ cup sugar
1/3 cup water
2/3 cup strong coffee
2 (8-ounce) cartons mascarpone cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1-½ cups whipping cream
3 (3-ounce) packages ladyfingers
1 tablespoon unsweetened cocoa powder
Fresh raspberries to garnish

In a small pan, combine ½ cup sugar and water.  Bring this to a boil until sugar dissolves.  Remove from heat and stir in coffee.  For the filling, stir together mascarpone cheese, 1/3-cup sugar and vanilla.  In a chilled bowl, beat whipping cream and 2 tablespoons sugar until soft peaks form.  This takes about 5 to 7 minutes.  Now add this mixture to the cheese mixture.  To assemble, arrange half of the ladyfingers in an 8x8 or 2-quart glass dish.  Brush with syrup mixture and spread with half the filling.  Repeat again for a second layer.  Cover and chill for at least 4 hours before serving and garnish with raspberries, if desired.

Saturday, October 17, 2015

The cool front is here, my friends, and I really think you'll like my Chicken Enchilada Chowder! It's hearty and heart-warming!

2 tablespoons butter
2 tablespoons olive oil
½ cup onion, chopped
1 cup each of:  Milk, water & chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, drained
1 small bag frozen corn kernels
1 (10-ounce) can enchilada sauce
1 small can cream of chicken soup
2 cups shredded cooked chicken
1 teaspoon each of cumin, salt and pepper (add more if needed)
1 tablespoon Siratcha or your favorite hot sauce
1 cup shredded Pepper jack cheese
Additional cheese, sour cream, avocado and tortilla chips for topping chowder, if desired
In a large pot, brown the onion in the butter and olive oil for about 6 minutes.  Add all remaining ingredients except the cheese and simmer on low for 1 hour.  Just before serving, stir in Pepper jack cheese until melted.  Place in a bowl, and top the chowder with additional cheese, sour cream, avocado and tortilla chips, if desired.

Tuesday, October 13, 2015

Halloween will be here before we know, so I wanted to share some of my recipes with you all :)


2 lbs. ground beef
1 bell pepper, chopped
1 onion, chopped
1 tablespoon flour
1 (28-ounce) can Rotel
1 (15-ounce) can tomato sauce
1 can French Onion soup
2 cans kidney beans (I get 1 can of dark and one can of light beans)
1 can chili beans
1 cup water
4 tablespoons chili powder
2 tablespoons cumin
1 tablespoons sugar
1 tablespoon each of salt, pepper, garlic powder and onion powder
½ teaspoon cinnamon
¼ t. cocoa powder
Brown beef with the onion and bell pepper.  Drain the beef and place back into a large pot.  Stir in the flour until mixed well and add all of the remaining ingredients.  Simmer at least an hour, but the longer it simmers on very low, the better it is!  You may want to taste it as you cook it to see if you desire more of any of the seasonings.  I serve my chili with grated sharp cheddar, jalapenos and sour cream J

 1 (6-ounce) package Mexican or regular cornbread mix (the kind you just add milk or water to)
1 fresh jalapeno seeded and chopped or a small can jalapeno
1 (7-ounce) can Mexicorn
1 cup sharp cheddar cheese
1 tablespoon vegetable oil
2 tablespoons sugar
Add the amount of milk it states on the back of the package and then add the remaining ingredients well and spoon into a well-greased 24-count mini muffin tin.  Bake at 375 for 15 minutes or until browned. 

12 eggs, boiled and peeled
3 tablespoons mayo
2 tablespoons sour cream
1 teaspoon yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon onion powder
¼ cups Wickles Pickles, chopped
salt and pepper to taste
Dash of hot sauce, optional
Whole-pitted black olives
Cut eggs in half and carefully slip out the yolks into a medium bowl.  Add the remaining ingredients, except the olives, and stir well.  Scoop a teaspoon of yolk mixture into each egg white.  Slice black olives in half and place one on top of each egg for the body of the spider.  Slice the olives to make 8 thin slices for each egg—4 legs on each side—and place them around the body to create the look of a spider.  Wickles Pickles are a sweet and spicy pickle, but if you can’t find them, any of your favorite pickles will do J  Tip for boiling eggs:  Place eggs in a large pot of water.  Bring to a boil.  As soon as the water comes to a boil, add 1 tablespoon of vinegar, turn off the stove and cover the pot with a tight-fitting lid.  Let them sit for 13 minutes then rinse with cold water.  This is a trick my mom-in-law taught me, and they are always very easy to peel and never overcooked.

24 NUTTER BUTTER cookies
1 package of white almond bark (you can find this on the baking aisle)
mini semisweet chocolate chips
Line a large cookie sheet with wax paper.  Melt the almond bark in the microwave according to the package directions.  Dip each cookie into the almond bark and place onto the wax paper.  Press 2 chocolate chips onto each cookie for the eyes.  Place in the fridge until the almond bark sets.
3 cups Honey-Nut Cheerios
2 cups chow mein noodles
1 cup honey-roasted peanuts
½ cup raisins
½ cup orange and black M&M’s
½ cup candy corn
½ cup each of peanut butter chips and white chocolate chips
Mix in a large bowl and store in a large airtight container.  This will keep for several weeks and kids will love it!