Here's another simple, delicious gameday recipe :)

EASY COCKTAIL MEATBALLS

1 small jar grape jelly

2 bottles Chili Sauce

1 (2 lb.) bag frozen meatballs

Place jelly and Chili Sauce in a large pan and simmer on low heat for about 20 minutes or until jelly melts into the sauce.  Add frozen meatballs, cover and simmer on low 45 minutes or until meatballs or heated through.  You can also place frozen meatballs in a single layer in an oven-proof dish, pour sauce over meatballs, stir and bake at 450 for 30 minutes.



I love living in the South where we women love our college football as much as our men do! Here are a few great game-day recipes I think you'll enjoy :) The Potato Chip Dip is a recipe from my best friend, Tina, and I'm warning you...it's addicting!

PORK TENDERLOIN WITH JEZEBEL SAUCE

4 tablespoons olive oil

4 tablespoons course-grain mustard

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

2 (1-pound) pork tenderloins

Combine oil, mustard and seasonings in a large ziplock bag.  Add the pork tenderloins and seal the bag.  Use your hands to work the marinade into the pork.  Chill 8 hours or overnight and turn the bag over every so often.   Grill tenderloins on medium-high heat for 30 minutes, turning every 10 minutes.  The temperature of the meat should be 160.  You may also bake the tenderloin in a 450 oven for 25 minutes.  Let the pork stand for 10 minutes before slicing.  Delicious with Jezebel Sauce!

JEZEBEL SAUCE

1 (18-ounce) jar pineapple preserves

1 (18-ounce) jar apple jelly

4 tablespoons horseradish

1 tablespoon course-ground pepper

1 teaspoon ground mustard

Mix all together and place in the fridge overnight.  You may add more horseradish and/or pepper to your liking.  This is wonderful served with pork, chicken and sausage.  It will keep in the fridge for about 3 weeks in an airtight container.

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.

 

Potato Chip Dip

1 pack dry Ranch Dressing Mix

1 (16-ounce) carton sour cream        

2 cups sharp cheddar, shredded

¼ cup bacon bits

Mix all together and refrigerate at least 2 hours, or overnight is best.  Serve with your favorite chips.

 

 

PEPPERONI BITES

1 cup whole milk

1 cup flour

1 teaspoon baking powder

1 teaspoon garlic powder

½ teaspoon Italian seasoning

1 beaten egg

1 cup sharp cheddar, shredded

1 cup pepperoni, chopped

Combine all ingredients and mix well; spoon into greased mini muffin tins and bake at 350 for 30 minutes or until puffy and golden brown.  Serve with your favorite Marinara sauce.  Makes 2 dozen.

 



Need I say more? You've GOT to try these :)

SEMI-HOMEMADE YEAST ROLLS

7 frozen yeast rolls (I use Rhodes or Kroger brand)

3 tablespoons butter, melted

Course-ground salt

2 tablespoon fresh rosemary, chopped

1 teaspoon garlic salt

Spray an iron skillet with Pam, and place yeast rolls 2 inches apart in the skillet.  Spray a piece of saran wrap or Press-n-Seal with Pam and cover rolls.  Let them rise for 3 hours.  Brush gently with most of the butter and sprinkle next 3 ingredients over the rolls.  Bake at 350 for 15 to 20 minutes.  Remove from oven and brush them with a little more butter.



Now, here is something a little out of the ordinary and oh-so-good!

CHICKEN CAKES WITH MARINARA SAUCE

3 tablespoons butter

2 tablespoons celery, finely chopped

½ cup onion, finely chopped

2 tablespoons fresh parsley, chopped

3 cloves garlic, chopped

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

2 tablespoons parmesan cheese, shredded

2 eggs, beaten

½ cup Italian-seasoned bread crumbs

2 tablespoons mayo

2 cups cooked chicken, finely chopped

Olive oil

Marinara sauce (I use Bertolli)

In a large skillet, sauté’ celery and onion in the butter for 5 minutes.  Add parsley and garlic and sauté 2 to 3 minutes more then remove from heat.  In a large bowl, combine seasonings, parmesan cheese, eggs, bread crumbs, mayo and chicken.  Mix well then add the cooked veggies to the chicken mixture.  Stir well and make into patties.  This recipe makes 4 to 5 nice-size patties.  Refrigerate for at least 30 minutes.  In a cast iron or non-stick skillet heat 4 to 5 tablespoons of Olive oil and cook patties 4 to 5 minutes on each side or until golden brown.  Heat marinara and ladle out onto each plate then place chicken cake on top of the marinara and top with fresh grated parmesan cheese.  Delicious!

 

These pork chops are so very tender, and I really think you will like my "Grown-Up" Mac & Cheese recipe :) Enjoy!

Grilled Pork Chops, Grown-Up Mac & Cheese & Grilled Asparagus

 

For the Pork Chops:

4 thick cut (1 ½ “) boneless pork chops

Olive oil

Worcestershire sauce

Salt, pepper, garlic powder and onion powder

Dijon mustard

Season both sides of chops by drizzling olive oil, shake a little Worcestershire on each chop, add seasonings then lastly, spread a teaspoon of mustard onto each chop on both sides.  Place in refrigerator for at least a couple hour or overnight.  Grill chops over high heat for exactly 6 minutes on each side.  Remove from the grill and place the pork chops in an oven-proof dish, cover with foil and bake at 350 for 12 minutes.  Remove from oven and let them rest 10 minutes before serving.  The pork chops with be delicious, juicy and tender.

 

Grown-Up Mac & Cheese:

8 ounces capatavi pasta or corkscrew pasta

5.2 ounces Boursin Garlic & Fine Herbs cheese

1 cup pasta water

1 cup milk

1 egg

2 tablespoons butter

1 teaspoon salt and pepper

1 cup sharp cheddar cheese

Beat egg and milk together and set aside.  Cook pasta according to the directions on the box being cautious not to overcook.  Reserve 1 cup of the pasta water then drain the pasta and return it to the pot.   Add ½ cup of the pasta water to the egg and milk.  (This will keep you from having scrambled eggs in your mac & cheese J) Add the Boursin cheese to the pasta, butter, salt and pepper and egg mixture.  Stir well and place in a greased loaf pan.  Bake at 350 for 30 minutes or until set.  Remove from the oven and sprinkle sharp cheddar evenly over the top and bake for 5 more minutes or just until the sharp cheddar is melted.

 

Grilled Asparagus:

1 bunch large, fresh asparagus

Olive oil

Salt & pepper

Drizzle asparagus with olive oil then add salt and pepper.  Place them directly on the grill on low heat for 8-10 minutes, turning occasionally.

 

GROWN-UP MAC & CHEESE

 

 



This is my much shorter version of Chicken & Dumplings, but I think it's just as tasty! My Mom always made biscuit dumplings, and my hubby's Mom always used these frozen dumplings. I like them both and switch them out :)

SHORTCUT CHICKEN & DUMPLINGS

2 packs chicken tenders (about 12-14 small tenders)

1 ( 14.5-ounce) can chicken broth

1 can Cream of Chicken soup

2 tablespoons chicken granules

1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)

1 teaspoon Zatterans (optional)

1 small pack frozen dumplings (I use Mary B’s)

Place chicken in a large pot and sprinkle with seasonings.  Pour chicken broth over chicken then add enough water until it just covers all the chicken tenders and then bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 35 minutes.  Now remove chicken tenders with a slotted spoon and set aside.  Now add soup and seasonings and stir well.  Add the frozen dumplings, breaking each one into thirds.  Carefully stir the dumplings, cover and simmer on low for 30 to 40 minutes or until tender.  Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.   My family loves for me to serve mashed potatoes and green peas with this.  Enjoy J

For my friends who love field peas...here is my recipe :) I am happy with a big bowl of these and a nice slice of cornbread! Reminds me of my Paw Paw.....he made the best field peas!

Field Peas with Snaps and Bacon

1 lb. fresh or frozen field peas with snaps

6 slices of very thick bacon, chopped

1 onion

2 cups water

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

1 or 2 teaspoons Tony Chachere’s Creole seasoning

 

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion.  Sauté’ until the bacon becomes crispy.  Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.  This is so good with a roast, rice & gravy and cornbread J  Enjoy!

My Chicken Tetrazzini recipe makes for a great week-night meal, and it's something the kids will enjoy as much as the adults :)

CHICKEN TETRAZZINI

1 stick real butter

½ cup all-purpose flour

2 cups heavy whipping cream

1 (14-oz can chicken broth)

1/3 cup dry white wine, such as Chardonnay

1 tablespoon chicken granules

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

(You can certainly add more to taste)

3 cups cooked chicken breasts, chopped

8 ounces angel hair pasta, cooked and drained

½ cup (2 ounces) shredded Parmesan cheese

2 T. butter

½ cup breadcrumbs ((use the Italian style)

¼ t. salt

Preheat oven to 325.  Melt 1 stick of butter in a large pot over medium-high heat.   Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, and seasonings and bring to a boil.  Now lower the heat and cook for 7 minutes or until thick and bubbly, whisking constantly.   Remove from heat and stir in chicken, pasta and cheese.   Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons of butter in a skillet and stir in breadcrumbs until they start to brown.  Remove from heat, stir in salt and sprinkle bread crumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.

 



If you love Butterfingers, you will LOVE this cake :)

BUTTERFINGER CAKE

1 yellow cake mix

1 can sweetened condensed milk

1 (16-ounce) container caramel sauce, divided

5 Butterfingers, chopped                                         

1 (1-ounce) container Cool Whip

Bake the cake according directions in a 9x13x2 dish.  Let it cool about 15 minutes.  Combine condensed milk and all but ½ cup caramel sauce.  Poke holes in the cake with the handle of a wooden spoon and spread condensed milk mixture over top of the cake.  Sprinkle ½ of the crushed Butterfinger bars.  Spread Cool Whip over that and sprinkle the remaining candy and drizzle with the rest of the caramel sauce.

I love this dish! This is a wonderful dish to serve to guests...put a nice salad and garlic bread with it, and you will be a star! When I'm entertaining, I like to choose recipes that can be nearly finished cooking by the time my guests arrive so that I can have more time to visit with them rather than spending all my time in the kitchen :)

 

BAKED ZITI

½ medium onion, chopped

1 T. olive oil

2 gloves garlic, minced

1 lb. ground sirloin

1 (26-ounce) jar tomato & basil pasta sauce  (I use Bertolli)

¾ t. salt, divided

1 (16-ounce) box ziti

3 T. all-purpose flour

3 T. real butter

3 cups whole milk

1 cup grated Parmesan cheese

½ t. pepper

1 (8-ounce) package shredded mozzarella cheese

Cook pasta according to the directions; drain and pour pasta back into the pot in which it was cooked and set aside.  Meanwhile, sauté’ chopped onion in hot oil in a large skillet over medium high heat for 5 minutes.  Add garlic and sauté 1 minute.  Add beef to the onion and garlic mixture, stirring often, until the beef is browned.   Drain beef and stir in sauce and salt and set aside.     In another small skillet, melt butter and whisk in the flour until smooth, thick and bubbly.  This will take just a few minutes.  Make sure your heat  isn’t too high and whisk in the milk then and parmesan cheese and the remaining salt and pepper to the flour mixture.   Pour this sauce over the ziti and stir until it’s evenly coated.    Transfer the pasta mix to a lightly greased 13x9 pan.  Top evenly with beef and sauce mixture and sprinkle evenly with mozzarella cheese.  Bake on 350 for 20-25 minutes or until cheese is melted.   Let it rest for 10 minutes before serving.



Aren't these shrimp gorgeous?! Wait till you eat 'em :) The BEST part is dipping French bread in the sauce!

NEW ORLEAN’S-STYLE BBQ SHRIMP

 

1 stick butter (must be real butter)

2 tablespoons olive oil

Juice of 1 lemon

6 cloves of fresh garlic, minced

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

1 tablespoon Cajun seasoning, plus more to sprinkle before cooking

½ cup beer

3 tablespoons Worcestershire sauce

2 tablespoons hot sauce (I use Texas Pete)

2 pounds uncooked shrimp in the shells

1 cup green onions, thinly sliced

1 lemon, sliced thin

1 loaf French bread, toasted

Preheat oven to 400.  In a small saucepan, melt the butter and olive oil over medium-high heat.  Add the next 7 ingredients and bring to a boil.  As soon as it comes to a boil, reduce heat to low and simmer for 15 minutes then remove sauce from heat.  Meanwhile, rinse shrimp, still in their shells and drain well.   Spread the shrimp in a single layer onto a large jellyroll pan.  Carefully pour sauce evenly over all shrimp, coating them well.  Sprinkle extra Cajun seasoning over shrimp.  Place lemon slices over shrimp and sprinkle green onions evenly over the shrimp.  Bake for a total of 16 minutes, turning and stirring the shrimp once after the first 8 minutes.  The best part of this dish is dipping the toasted French bread in the sauce J  Enjoy!

 



I am not a fan of Tuna by itself, but LOVE it in this hearty casserole. The homemade croutons on top are what makes this dish extra special...delicious and so cost-effective to make :)

THE BEST TUNA-NOODLE CASSEROLE

1 (16-ounce) package egg noodles, cooked and drained

2 cans cream of mushroom soup

1 cup frozen, thawed green peas

1 ½ soup cans full whole milk

Salt, pepper, garlic powder and onion powder to taste

1 ½ c ups sharp cheddar, shredded

2 large cans albacore white tuna, drained (I prefer the packs that are pre-drained)

½ loaf French bread cut into small cubes

2 tablespoons butter

2 tablespoons olive oil

½ teaspoon black pepper

1 teaspoon garlic powder

Combine first 7 ingredients, reserving ½ cup of the cheese.  Stir well and pour into a greased 13x9x2 casserole.  In a large skillet heat the butter and olive oil and add the bread cubes.  Add pepper and garlic and sauté for 5 to 7 minutes or until bread becomes crunchy.  Top the noodle mixture with these homemade croutons and sprinkle with the remaining ½ cup cheese.  Bake uncovered at 350 for 25 minutes.



This ain't your Mamma's Meatloaf! :) If you're one of those people who despises meatloaf, please try this recipe....I think you'll change your mind :)

Wonderful Meatloaf

2 pounds ground sirloin (it’s important to use sirloin because it’s lean)

1 small onion, chopped

½ green bell pepper, chopped

½ cup brown sugar

1 sleeve saltine crackers, crushed

1 egg

¼ cup A-1 Steak sauce

1 T. Ketchup

1 t. each of garlic powder, onion powder, salt and pepper

Topping for meatloaf: 

Mustard, brown sugar, tomato sauce and garlic powder:  This is what makes this recipe so awesome!

Combine ground sirloin and next 8 ingredients in a large bowl, mixing well.  It’s best if you take all your rings off and mix it well with your hands.  Turn meat mixture out onto a jellyroll pan lined with foil or parchment paper and spray with Pam.  Shape it into a long loaf.  It will be wide and long.

Topping:

Yellow mustard

½ cup firmly packed brown sugar

16-ounce can tomato sauce

Garlic salt or powder

Squirt mustard evenly over loaf in thin lines. Now spread brown sugar evenly over the mustard and press into the meat.  Pour the tomato sauce evenly over loaf making sure to cover all the meat well.  Sprinkle with garlic powder or garlic salt as well as salt and pepper.   Bake at 375 for 1 hour.  Let cool for 10 minutes before slicing.   Serves 10.  Delicious!

 

 



This is my son's favorite pasta salad. He loves for me to pack it in his lunchbox for school. Kids and adults always enjoy this :)

 

WAGON WHEEL RANCH PASTA SALAD

1 LB. wagon wheel or corkscrew pasta

1 jar ranch dressing (I use the dressing in the refrigerated section near bagged salad)

1 bag frozen green peas, thawed

1 bag frozen yellow corn, thawed

1 small jar of diced pimento, drained

1 t. garlic powder, onion powder, salt, pepper and Zatterans ( You can certainly add more)

Boil pasta for 8 minutes then drain.  Rinse with cold water and drain well.  Transfer pasta to a large bowl and stir in the jar of ranch dressing.  Now add your spices, peas, corn and pimento.  This is best when it sits 8 hours or overnight.  Stir well before serving!

 

It makes about 12-15 servings

 

Enjoy!

Here is my quick-version of Pineapple Upside Down Cake!

QUICK PINEAPPLE UPSIDE-DOWN CAKE

1 box yellow cake mix

½ stick butter

1 cup brown sugar

1 (20-ounce) can pineapple rings or pineapple chunks, drained

Maraschino cherries

Mix yellow cake mix according to package and set aside.  In a black skillet, melt ½ stick butter and spread  brown sugar evenly over butter.  Place pineapple over brown sugar and place cherries around pineapples or inside each pineapple ring.  Pour batter over pineapples and cherries and bake at 350 for 45 minutes or until toothpick comes out clean. 



I love Arugula and wanted to share this recipe. It's light, refreshing and delicious :)

 

ARUGULA SALAD WITH GRILLED CHICKEN AND LEMON PARMESAN DRESSING

½ cup fresh grated Parmesan cheese

6 tablespoons olive oil

2 tablespoons fresh squeezed lemon juice

1 teaspoon grated lemon peel

1 teaspoon each of salt and pepper

2 small grilled chicken breasts

½ cup chopped, fresh tomatoes

3 to 4 cups baby arugula

½ cup pine nuts

Place cheese in food processor then turn on and slowly pour lemon juice then olive oil until well mixed.  Add grated lemon peel and seasonings.  Place arugula on 4 small plates or in 4 small bowls and divide chicken, tomatoes and pine nuts.  Lastly, drizzle dressing over salad.  A little goes a long way; be careful not to overdress the salad J  It will not look like a lot of dressing, but it’s enough for 4 servings, and you only need a little!

 

 

 



Well, since I'm on a "cheese' roll today, thought I'd share my Pimento Cheese recipe :) This is also delicious to put on 2 pieces of buttered bread and make a grilled pimento cheese sandwich...oh, so good!

PIMENTO CHEESE SPREAD

2 cups mild cheddar cheese, grated

2 cups sharp white cheddar cheese, grated (I use Cracker Barrel brand)

1 tablespoon Worcestershire

1 tablespoon sugar

1 (4-ounce) jar of pimentos with the juice

Dash of hot sauce

½ cup mayo

Mix it all together with a fork and refrigerate.  The longer it sits the better!



To me, mac & cheese is still the ultimate comfort food :) Hope you'll try this recipe!

MELISSA’S CREAMY BAKED MAC AND CHEESE

1 (16-ounce) box elbow macaroni

2 pounds Velveeta cheese, cubed

Salt and pepper to taste

4 tablespoons butter

½ cup whole milk

3 cups of the macaroni water

8 ounces sharp cheddar, grated

Heat oven to 375 and grease a 13x9x2 baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a baking dish.   Bake for 20 minutes and  then  add sharp cheddar cheese and bake 10 more minutes or just until cheese is melted.    If desired you can mix ½ cup bread crumbs with 3 tablespoons of melted butter and sprinkle on top the last 8-10 minutes of baking time.  This is so good!

I made pan-fried Tilapia and BBQ Macaroni Salad for dinner last night....it was a great litle combination :) Hope you enjoy!

Pan Fried Tilapia and BBQ Macaroni Salad

4 pieces of Tilapia cut down the middle

Salt, pepper, garlic powder, onion powder and Cajun seasoning

Worcestershire sauce

2 cups seasoned Panko crumbs

¾ cup whole milk

2 eggs

1 cup Vegetable Oil

Season each piece of fish on both sides with all seasonings (a generous sprinkle of each) Add a just a few little drops of Worcestershire  to the fish and set aside.  Place Panko in a shallow dish and in other dish, place the eggs and milk and beat well.  In heavy-duty skillet (such as cast iron) heat the oil over medium-high for 1 to 2 minutes.  Dredge the fish in the egg mixture then the Panko.  Repeat dipping in the egg mixture then the Panko and place 4 pieces of fish at a time into the hot oil.  Cook on each side for about 3 minutes or until golden brown.  I like to serve this fish with tarter and ketchup.

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

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 5 ingredients together with the macaroni.  Start with ½ cup of BBQ sauce then add more if you’d like.  This is also very good the next day served cold!

Well, as of today, the school year is in full swing for me! My daughter is away a college -- a Freshman -- sniffle -- and my son is a Freshman in high school. School, homework and tons of after-school activiites can make all of our lives so crazy, busy so here is a simple dish I want to share with you :) As I said before, some times it is really okay to use some sauce out of a jar and a frozen meatball...hehe! Just add some fresh ingredients to it, and you'll have a wonderful home-cooked meal for your family instead of take-out or fast food. Hope you enjoy this one!

30-MINUTE SPAGHETTI & MEATBALLS

While I love cooking homemade sauce and hand-rolled meatballs, sometimes we just don’t have the time.  This is a great, quick recipe to feed your family J

2 tablespoons olive oil

1 onion, chopped

4 to 5 garlic cloves, minced

1 28-ounce can or box of crushed tomatoes

1 tablespoon vinegar

½ cup dry red wine

2 tablespoons white sugar

3 tablespoons brown sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder and Italian seasoning

4 jars of spaghetti sauce ( I use Bertoli)

1 bag of Italian-style frozen meatballs

Taste sauce and add more seasonings to your liking if desired

In a large pot, cook the onion in the olive oil for 4 to 5 minutes then add the garlic.  Add the can of tomatoes and the next 4 ingredients.  Add the seasonings and stir well.  Now add the jars of sauce and the frozen meatballs.  Simmer for at least 30 minutes or until meatballs are heated through.  The longer it simmers on real low heat, the better!  Serve with your favorite style of pasta.

I have a bazillion cookbooks and found this recipe. I took some things away and added some things to this recipe and here is what I came up with...it's like a hug from your grandmother :) This is a wonderful side dish to any meat. It's rich, delicious and hearty :)

TOMATO PUDDING

1 stick real butter

1 onion, chopped

2 (28-ounce) cans whole tomatoes, do not drain

3 tablespoons brown sugar

¼ cup white sugar

1 teaspoon each of salt, pepper and Italian seasoning

4 cups stale French bread, cubed

½ cup parmesan cheese

2 cups white cheddar, shredded

Cook the onion in the butter for 3 to 4 minutes over medium-high heat, stirring often.  Add tomatoes, sugars and seasonings and simmer on low for 30 minutes, stirring occasionally.  Remove from heat and add the bread cubes to the tomato mixture and the parmesan cheese, stirring well.   Pour into a 13x9x2 baking dish sprayed with cooking spray and bake at 375 for 30 minutes.  Sprinkle with white cheddar and bake 5 to 8 minutes more or just until cheese is melted. 



Okay....these are the most delightful, ooey, gooey, chocolately brownies you will ever eat :) Yes, they are bad for us....but I believe that once in a while, we just need to sit down with a few of these and nice tall glass of ice-cold milk!

MISSISSIPPI MUD BROWNIES

 1 box of brownie mix and bake according to directions

1 (16-ounce) box powdered sugar

½ cup whole milk

1/3 cup cocoa

¼ cup real butter, softened

1 cup miniature marshmallows, divided

2 small packages chopped pecans

Bake the  brownies  according to the package directions.  Meanwhile, in a large bowl, beat the next 4 ingredients with a hand mixer very well until the icing is smooth and silky.  When the brownies are cooked, remove them from the oven and immediately place marshmallows over brownies and then sprinkle the nuts over the marshmallows.  Now pour the icing evenly over the brownies.   It takes about 30 minutes for the icing to harden.  Delicious!



I love, love fresh garden tomatoes, and I'm sad that it's the time of year where I won't be able to get them anymore until next spring! I wanted to share my recipe for these little heavenly tomato sandwiches. I hope you enjoy these as much as I do :)



Open-face Tomato Sandwiches

1 French Baguette

¼ cup mayo

1 (3-ounce) package cream cheese

1 teaspoon garlic salt

2 teaspoons chopped fresh basil

¼ t. salt and pepper

4 small tomatoes sliced

Mix mayo, cream cheese, basil,  garlic salt, salt and pepper together.  Cover and chill 8 hours.  Spread on baguette slices and top each with a slice of tomato then garnish each with a little piece of fresh basil.