Monday, November 29, 2010

Pumpkin Gooey Butter Cake

1 package yellow cake mix
1 egg
8 Tbsp. butter, melted

8 oz. package cream cheese, softened
15 oz. can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
16 oz. box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 350.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.  (I like to use a spring form pan.)

To make the filling:  In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter, and beat together.  Next, add the powdered sugar, cinnamon, nutmeg, and mix well.  Spread pumpkin mixture over cake batter and bake for 50-60 minutes.  Make sure not to overbake as the center should be a little gooey.  Serve with fresh whipped cream.

NOTE:  I found this recipe on Paula Deen's website when I was looking for a dessert to make for Thanksgiving.  This is DIVINE and I received rave reviews.  This will definitely be on next year's menu.

Saturday, November 13, 2010

Jefferson Sandwich

2 slices of sourdough bread or other hearty variety of bread
Whipped cream cheese
Sliced deli turkey
Jellied cranberry sauce

This makes one sandwich.  Butter bread on one side and grill in a skillet.  Put as much of the turkey, cream cheese and cranberry sauce as you want.  Add lettuce.  Yum!

Linda's Cheesy Potatoes

2 lb. bag of frozen hashbrowns
2 c. cheddar cheese
2 c. sour cream
1 can cream of chicken soup
Bunch of green onions- chopped
1 stick butter
1/4 tsp. pepper
1 tsp. salt

Put all in crock pot and cook on high for 4 hours.

Apricot Bars

2  6 oz. packages dried apricots
3/4 c. sugar
3/4 c. butter or margarine, softened
1 c. sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1  3 oz. can flaked coconut
1/2 c. pecans or walnuts

Cover apricots with water; simmer uncovered for 15 minutes.  Drain apricots, reserving 1/4 cup liquid.  Mash apricots or chop finely.  Combine reserved liquid and 3/4 c. sugar in a saucepan; simmer 5 minutes, then stir in apricots.  Let cool.  Cream butter, gradually add 1 cup sugar, beating until light and fluffy.  Combine flour, salt, soda, and stir well.   Add to creamed mixture (mixture will be crumbly).  Stir in coconut and pecans.  Put 3/4 of coconut mixture into an ungreased 11 x 13 pan.  Bake at 350 degrees for 10 minutes.  Spread apricot mixture over crust; sprinkle with remaining coconut mixture.  Bake for 30 minutes.  Let cool in pan, then cut into 2 inch squares.  Yields 2 dozen.

Heathy Snack Mix

1  12 oz. bag of dark chocolate chips
1  12 oz. bag of craisins
2  cups of toasted almonds or other nuts or mixed

Toast the nuts in a 350 degree oven for about 15 minutes.  After they cool, mix chocolate chips and craisins with the nuts.  This is healthier than cookies and candy, but 1/4 cup should be the serving size.

Poblano Sauce for Fish or Chicken

l large poblano pepper
1 fresh jalepeno
1/2 onion
1  28 oz. can of tomatillos (found in the mexican section or you can buy fresh ones and peel and boil)
1 tsp. garlic
Bunch of cilantro
3 oz. cream cheese--Ann uses about 1/2 tub of cream cheese with chives

Grill or roast the poblano, jalepeno and onion.  Drain the tomatillos.  Put everything in a blender and blend until smooth.
To serve this dish, meat can be cooked in butter, baked or grilled.  Serve on top of pasta and pour sauce over all.  The sauce is also good just to eat with tortilla chips.

Spicy Sweet Potatoes

4 sweet potatoes
2 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper

Peel and cut potatoes into large french fry chunks.  Mix all other ingredients.  Coat with cooking spray and then in mixed spices.  Bake at 500 degrees for 10 minutes.  Turn and bake for 10 more minutes.


1   5 oz. box Fideo Vermicelli
1 Tbsp. oil
1  lb. ground meat or turkey
1 small onion, chopped
1   8 oz. can tomato sauce
1/2 of a bell pepper, chopped
1 clove of garlic, minced
1 tsp. cumin
1/2 t. chili powder
Salt and pepper to taste

Brown meat and onion in a saucepan, set aside.  In a large frying pan heat the oil.  Then add fideo to  the hot oil and stir until browned.  Add meat, bell pepper, tomato sauce and spices.  You will probably have to add about 1 cup of water to the mixture.  Cook covered until the fideo is soft.  You may have to stir it some to make sure that it doesn't stick.  More water and tomato sauce can be added to make it more of a soup. 

Spin Pizza Salad

Leaf lettuce
Granny Smith apples
Golden raisins
Goat cheese
Toasted pecans
Red grapes

Toast the pecans in a 350 degree oven for about 15 minutes.  Mix all the ingredients for as much salad as you want.  I use Brianna's vinagarette for the dressing.  It is the one with the strawberry on it.  Lightly coat just before serving.  This is Ann's new favorite salad to go with some great pizza in Kansas City.

Almond Tea

1 c. sugar
4 c. water
1/3 c. instant lemon tea mix
1   12 oz. can frozen lemonade
1 T. almond extract
1 T. vanilla

Mix sugar, water, and instant tea in a pot and heat until sugar is dissolved.  In a gallon container combine the lemonade, almond extract and vanilla.  Add the tea mixture and enough water to make one gallon of tea.  Taste to make sure that it is not too sweet.  A friend says that she sometimes uses less sugar and more tea.

El Campanero Sweet Tea

1 family size tea bag
1 crystal light raspberry tea canister
1/2 c. lemonade mix

Brew tea bag in boiling water or microwave.  Put in gallon size pitcher and add other two ingredients.  Makes a great "mexican sweet tea".

Wednesday, November 10, 2010

Cap Ranch Casserole

2 pkgs. Jiffy cornbread mix
1 lb. ground meat, browned and drained
1 can diced Rotel tomatoes (not drained)
1 can cream style corn
1 can diced green chiles (drained)
1/4 cup diced onions
2 Tbsp. diced green bell pepper
1/2 cup grated Cheddar Cheese
1 pkg. taco seasoning mix

Combine all ingredients and place in a pyrex dish sprayed with PAM.  Make the cornbread mix according to the package directions and top the meat mixture.  Bake at 350 for 35 to 40 minutes.

This is so yummy on a cool, fall night.

Wednesday, November 3, 2010

Chocolate Chip Cheese Ball

Plan ahead……needs to chill!  Serve with chocolate and/or cinnamon grahm sticks.
1 package (8 oz.) cream cheese, softened
1 stick (1/2 c.) butter, not substitutes, softened
¼ teaspoon valilla extract
¾ cup confectioners’s sugar (powdered sugar)
2 tablespoons brown sugar
¾ cup miniature semisweet chocolate chips
¾ cup finely chopped pecans
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.
Stir in EITHER the chocolate chips or the pecans.  (keep reading)
Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into the ball.  Refrigerate for another hour (at least).
Just before serving, roll cheese ball in either the chocolate chips or the pecans that you have left.  I like to stir in the pecans, and roll the ball in the chocolate chips – it looks more like a dessert this way.
Yeild:  about 2 cups (one fairly large cheese ball)
Note:  I also like to stir in both the pecans and chocolate chips and serve this in a bowl as a dip.  I usually sprinkle a few chocolate chips on top just before serving. 

Tuesday, October 26, 2010

Margarita by Jerry Pasqualetti (on the rocks)

Ingredients Required:
·         Lasco Classic Margarita Mix (34 oz bag of powder)
·         Good Dark Tequila – Resposado (you do not have to use a premium like 1800 – any good gold resposado tequila will work fine)
·         Triple-Sec
·         Gran Marnier (Bauchant Liquor Napoleon (from Spec’s) is great economical substitute for Gran Mariner and is essentially ½ the price)
·         Rosa’s Lime Juice (Concentrated lime juice in a bottle)
Mixing Instructions:
·         In a ½ gallon container, mix 7 ozs. Of Margarita Mix Powder with 22 oz. of water and shake or stir to disolve thoroughly
·         Add 19 oz. Tequilla
·         Add 9 oz. Triple-sec
·         Add 9 oz. Gran Marnier
·         Add 5 oz. Rosa’s Lime Juice
Shake all contents to mix.  Refrigerate until thorughly cooled before serving (overnight, if possible).  These are a bit strong but once the ice melts they are just right.  You can always just keep a batch in the refrigerator and be happy!

Marinated Cheese

½ cup olive oil
½ cup white wine vinegar
1 (2 ounce) jar diced pimiento, drained
3 tablespoons chopped fresh parsely
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried whole basil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 (8 ounce) package cream cheese, chilled
1 (8 ounce) 5 ½ x 2 x 1 inch block sharp Cheddar cheese, chilled
Fresh parsely sprigs (optional)
Combine first 10 ingredients in a jar; cover tightly, and shake vigorouly.  Set marinade mixture aside.
Cut block of Cheddar cheese in half lengthwise.  Cut crosswise into ¼ inch thick slices; set aside.  Repeat procedure with cream cheese.  Arrange cheese slices alternately in a shallow baking dish, standing slices on edge.  Pour marinade over cheese slices.  Cover and marinate in the refrigerator at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.  Spoon marinade over cheese slices.  Garnish with fresh parsely sprigs, if desired.  Serve with assorted crackers.  Yield:  16 appetizer servings.
Note:  I was told you may want to just pour marinade mixture over the cheese a bit before you serve.  It’s not totally necessary to cover 8 hours prior.  It’s pretty to alternate the cheese to look like a checker board.

Sunshine’s Shrimp Mold

This was served at Katie and Jason’s engagement party and was a big hit!
For ease, use a flexible mold coated with a little mayonnaise.
30 to 15 min. preparation time
Serves 35

1 ½ (1/3 ounce) envelope unflavored gelatin
2 cups shrimp, chopped
1 (10 ounce) can tomato soup
1 (8 ounce) package cream cheese
1 cup mayonnaise
¼ cup cold water
1 tablespoon horseradish
1 tablespoon creold mustard
1 teaspoon cayenne pepper
¾ cup celery, finely chopped
¼ cup onion, finly chopped

1.         Disolve gelatine in water and set aside.
2.         Over low heat, melt cream cheese into soup.
3.         Combine mayonnaise, horseradish, mustard and pepper in a bowl.
4.         Remove cheese and soup from stove when blended.
5.         Add ingredients together and mix well.
6.         Pour into mold and refrigerate until set.
7.         Serve with crakers.

Monday, October 25, 2010

Pioneer Woman's Ranch Style Chicken

½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

This is super yummy, and the marinade is great...would be tasty for chicken on the grill too!

Bacon and Cheese Tartlets

1 pkg (9.5 oz) Pepperidge Farm Mini Puff Pastry Shells
1 cup shredded Cheddar cheese (4 oz)
1/3 cup mayonnaise
2 med green onions, chopped (about 1/4 cup)
3 or 4 slices bacon, cooked and crumbled (about 1/4 cup)
1/8 tsp cracked black pepper


Bake, cool and remove the "top" of the shells according to the package directions.  Reduce the oven temperature to 350 degrees.
Stir the cheese, mayonnaise, green onions and bacon in a small bowl.  Divide the cheese mixture among the shells.
Bake for 5 minutes or until hot.

Monday, October 18, 2010

Sausage and Rice Casserole

1 lb. hot bulk sausage
3 cups cooked rice
1 can cream of celery soup
1 package dry chicken noodle soup mix
1 onion chopped
1 1/2 cups water

Brown sausage in a heavy skillet.  Drain off fat.  Stir in rest of ingredients and simmer until vegetables are tender.  Put in greased 2 quart casserole dish and bake at 350 for 20 minutes.

Friday, October 8, 2010

Hot Onion Dip

1/2 c real mayo
3 pkgs. cream cheese; softened
1 bag frozen onions or you can chop one yourself
2 cups parmesan cheese; one whole container

Mix all the ingredients in bowl.  Put in a baking dish and bake at 400* for 30 minutes or until bubbly and lightly browned.  Not the healthiest, but super yummy.  Good with Fritos, tortilla chips or crackers.

Thursday, October 7, 2010

Apple Dumplings

2 Packages crescent rolls
2 Granny Smith Apples, cut each apple in 8 slices
1 Can Mountain Dew
1 1/2 cups sugar
2 sticks butter
1/4 tsp. cinnamon
1/4 tsp. vanilla

Roll one apple slice in one crescent roll.  Place in 9 x 13 pan.  Put butter, sugar, cinnamon, and vanilla in bowl in microwave.  Heat until butter melts.  Pour over rolls in pan.  Pour Mountain Dew over rolls and bake 45 minutes at 350 degrees.

Potato Soup

3 cups fat free milk
1 can condensed cream of potato soup
2 cups frozen Southern Style hash browns
1 cup shredded cheddar cheese
2 slices bacon, cooked and crumbled ( I just used bacon bits)
1/4 cup thinly sliced green onions

Mix milk and soup into large saucepan.  Stir in hash browns.  Bring to boil on high heat, stirring occasionally.  Reduce heat to medium-low, simmer 10 minutes uncovered, stirring frequently.  Ladle into bowls and top evenly with cheese, bacon, and green onions.

Notes:  This is a quick and easy version of potato soup.

Chicken Bow-tie Pasta With Sun-dried Tomatoes

3/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
Jar Sun-Dried Tomatoes, drained
3/4 cup chicken broth
1/2 cup white wine
1/4 cup fresh basil or 1 Tbsp. dried
4 cloves minced garlic
1 tsp. italian seasoning
1/8 tsp. red pepper
12 oz. broccoli
3-4 boneless, skinless chicken breasts
16 oz. Farfalle pasta (bow-ties)
Parmesan Cheese

Cook Pasta according to package directions and drain.  Keep warm.

Cut chicken in 1 inch cubes.  Sprinkle with salt and pepper.  Saute chicken in oil over medium-high heat for 5 minutes or until done.  Remove chicken with slotted spoon and drain on paper towels.  Do not drain oil from skillet.  Cover chicken with foil to keep warm.

Add sun-dried tomatoes and next six ingredients to skillet.  Bring to boil over medium heat.  Stir in broccoli and cook 5 minutes or until broccoli is tender.  Stir occasionally.

Place warm chicken and pasta in large serving dish.  Pour skillet ingredients over the pasta and chicken and mix together evenly.  Top with Parmesan cheese.

Fettucine Alfredo

16 oz. Dried Fettucine
1 cup butter
1 cup whipping cream
1 1/2 cup freshly grated Parmesan Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped parsley

Cook fettucine according to package directions; drain.  Place in a serving bowl.  Meanwhile, combine butter and whipping cream in a saucepan; cook over low heat until butter melts.  Stir in cheese and next 3 ingredients.  Pour mixture over hot fettucine; toss well.  Serve immediately.

Notes:  The Travis Johnson family loves this recipe!  This is one meal that the boys actually eat without complaining and even request seconds.

Wednesday, October 6, 2010

Black Bean Burritos

1 Tbsp. Cumin
1 tsp. garlic salt
1 tsp. paprika
1/2 tsp. red pepper
3-4 boneless, skinless chicken breasts, cubed
2 Tbsp. Vegetable Oil
1 can black beans, rinsed and drained
1 can kernel corn, drained
2 cans Rotel
1 cup instant brown rice
1/2 cup fresh cilantro, chopped
1 cup cheddar cheese

Combine cumin, garlic, paprika, and red pepper.  Add cubed chicken and half of the seasoning blend to a Ziploc bag.  Shake to coat.  Cook chicken in vegetable oil until no longer pink.  Combine beans, corn, Rotel, and reserved seasoning blend.  Add to chicken and bring to a boil.  Add rice.  Cover and cook until rice is tender.  May need to add water.  Top with cheese and cilantro.  Serve with Tortillas.