This is a delicious cake! It's one of the many recipes that I found in my late mom-in-law's recipe box while I was cleaning out her home a few weeks ago. The greatest treasure she could have ever left for me...100's of her recipes, handwritten...it doesn't get more special than that :)

7-UP BUNDT CAKE

1 ½ sticks real butter

3 cups sugar

5 eggs

3 cups all-purpose flour

2 teaspoons lemon extract

¾ cup 7-UP (not diet)

Glaze:

2/3 cup plus 1 tablespoon powdered sugar

1 tablespoon fresh lemon juice

1 tablespoon 7-UP

Cream the butter and sugar together for about 10 minutes.  Add eggs, 1 at a time.  Gradually add the flour until all mixed well then add the lemon extract and 7-UP.  Pour into a well-greased Bundt pan and bake at 325 for 1 hour 15 minutes or until done.  When cake is cooled, mix glaze ingredients together well and drizzle over the top.

 

Homemade potato chips! This is not something I do often, but when I do, it's a real treat for me and my family :) They are delicious and so crunchy!!

QUICK HOMEMADE POTATO CHIPS

2 baking potatoes scrubbed and patted dry, sliced paper thin

Vegetable oil for frying

Salt and pepper to taste

A mandolin is a must for this recipe J  you can find them at any kitchen store, and they range from very inexpensive to expensive.  I think I paid $10 for mine!  Using a mandolin will allow you to slice the potatoes paper thin….watch out for your fingers, though!  In a deep pot, pour about 3 cups of oil into it and heat the oil to about 350.  Place potatoes in a single layer (careful not to overcrowd the pot) and fry for 7 to 10 minutes or until they are golden brown.  Watch them carefully J  remove with a slotted spoon and place on a slotted rack until slightly cooled.  Salt and pepper to taste.  Serves 3 to 4 people.  You may want to double the recipe because they disappear fast!  I also do this with sweet potatoes and put cinnamon and sugar on them instead of salt and pepper.

My Individual Chicken Pot Pies and Spring Salad recipe....it's so comforting, it will feel like a hug from your grandma :) Enjoy!

Individual Homemade Chicken Pot Pies

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn each casserole dish upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

 

 

Spring Salad

1 bag Spring Lettuce Mix

½ bag fresh spinach

1 ½ cups glazed walnuts, pecans or toffee-glazed almonds

1 can mandarin oranges, drained

1 cup chopped strawberries

1 small chopped bell pepper

1 cup dried cranberries

Poppy Seed Dressing (I use Brianna’s brand)

Toss all together – add small amounts of dressing at a time while tossing.  It’s easy to over saturate!

 



This is a delicious squash casserole...great with a pot roast!

Awesome Squash Casserole

 

1 can cream of chicken soup

1 box Stove-Top Stuffing

1 small onion, chopped

4 medium squash

8-ounce container sour cream

½ cup melted butter

Salt and pepper to taste

 

Boil squash and onion together until very tender, and drain well.  Mix melted butter into stuffing mix; set aside.  In a large bowl, mix squash, soup, sour cream, and ½ of stuffing mix.  Pour into a greased 8” square casserole dish.  Top with remaining stuffing mix and bake at 375 for 45 minutes.

 

 

My Cornbread Salad...crazy as it sounds..it's delicious! I have so much fun serving this to friends and family who've never had it. Most don't want to try it and then when they do, they want to eat the whole bowl :)

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!

 

My homemade Cream of Tomato Soup and Grilled Cheese Slider recipes will warm your soul :) Perfect for a cold, rainy Monday!

HOMEMADE CREAM OF TOMATO SOUP

3 tablespoons butter

½ cup finely chopped onion

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 cup chicken broth

1 cup evaporated milk

2 tablespoons brown sugar

Salt and pepper to taste

In a large pot, melt butter and sauté onions over medium high heat for about 3 to 4 minutes or until softened.  Add the garlic and sauté’ for 1 minute more.  Turn the heat down to very low and add remaining ingredients.  Cover and let simmer for at least 30 minutes.  Sprinkle with fresh or dried basil if desired and top with sour cream.  Great with grilled cheese sandwiches J

GRILLED CHEESE SLIDERS

1 loaf French bread, sliced thin

¾ cup mayo

1 (8-ounce) package sharp cheddar cheese, shredded

1 teaspoon garlic powder

Mix together and spread on sliced bread to make little sandwiches.  I like to use my Panini machine for these, but they work well in a skillet, too, just as you would cook a regular grilled cheese sandwich.

Potato Chip Cookies...chances are you have all the ingredients in your pantry to make these today :)

Butterscotch Potato Chip Cookies 1 cup brown sugar 1 cup sugar 2 sticks real butter 2 eggs 2 ½ cups flour 1 teaspoon baking soda 1 cup butterscotch chips 2 cups crushed potato chips Cream sugars and butter together with a mixer then beat in eggs. Add the flour and baking soda, and mix well. Stir in butterscotch chips and potato chips and drop by teaspoon on a cookie sheet. Bake at 350 for 12 minutes.

My Brunswick Stew recipe....cooler temps heading our way this weekend....this a perfect solution and great gameday food :)

Source: simpledelicioussouthernfood.blogspot.com via Melissa on Pinterest

MELISSA’S BRUNSWICK STEW

2 T olive oil

2 T butter                          

2 cloves garlic, minced

1 onion, chopped

2 cans chicken broth

½ cup BBQ sauce

½ cup ketchup

1 can lima beans

1 can corn

1 can cream corn

1 can of diced potatoes or ½ bag frozen potatoes, cubed

1 (28-ounce) can crushed tomatoes

1 can stewed tomatoes

1 T hot sauce

1 cup water

1 T each of garlic powder, onion powder, salt and pepper (use more of each if you like)

1 pound pulled pork

In a large pot sauté onions in oil and butter until soft then add the garlic and the rest of the ingredients.  Simmer for 30 minutes to 1 hour.  Be sure to drain all cans of vegetables.  You may want to add additional BBQ sauce and hot sauce to your liking.

Cheesey-Chicken Enchiladas....delicious! These are simple and oh, so tasty!

My hubby likes to top his with sour cream, salsa and fresh jalapeno!

CHEESEY CHICKEN ENCHILDADAS

3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

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

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.

Menu & recipes from my cooking show that aired yesterday :)

TORTILLA ROLL UPS

MELISSA’S CHILI

JALAPENO –CHEDDDAR CORN MUFFINS

BANANA PUDDING PIE

 

TORTILLA ROLL UPS

10 large flour tortillas

8 ounces cream cheese, softened

1 cup sour cream

1 (4-ounce) can chopped green chilies

3 tablespoons green onions, chopped

2 tablespoons red bell pepper, chopped

8-ounce bag sharp cheddar, shredded

1 tablespoon seasoned salt

Mix all together and spread a generous layer on each tortilla.  Roll up each tortilla in saran wrap and place in the fridge overnight.  Cut them into 1/2 “slices with a bread knife just before serving.

 

MELISSA FRIDAY’S  CHILI

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

 

JALAPENO-CHEDDAR CORN MUFFINS

1 (6-ounce) package Mexican or regular cornbread mix

1 fresh jalapeno, seeded and chopped

1 (7-ounce) can Mexicorn

1 cup sharp cheddar cheese

1 tablespoon vegetable oil

1 tablespoon sugar

Mix well and spoon into a well-greased 24-count mini muffin tin.  Bake at 375 for 15 minutes or until browned.

BANANA PUDDING PIE

2 cups finely crushed Nilla wafers

½ cup butter, melted

1 large box vanilla pudding

2 ½ cups whole milk

3 large bananas, sliced

1 small container Cool Whip

In a 9” pie plate, mix crushed Nilla wafers and butter together.  Press into pie plate and up the sides.  Bake at 350 for 10-12 minutes or until lightly browned.  Remove from the oven and let it cool completely.  Meanwhile mix pudding and milk together.   Place half the banana slices on the Nilla wafer crust, then half the pudding then repeat one more time.  Spread Cool Whip over pudding.  Refrigerate at least 3 hours or overnight before serving.