Tomato Pie

For all of you who find yourselves with tomatoes coming out of your ears...lol... Passing along a recipe given to me by a friend who says it is VERY GOOD even by people who don't like tomatoes.. I can't wait to get enough tomatoes so I can try it....

Tomato Pie

1 can of Hungry Jack biscuits
Tomatoes, sliced
1 onion, sauteed in butter
Basil, optional
Salt & pepper
Fajita seasoning (found where Taco seasoning is in grocery store)
1/2 c. mayonnaise
2 c. mozzarella cheese

Flatten biscuits out in a 9 x 13 pan. Put in tomatoes, as many as you want on top of biscuits, then put sauteed onions on tomatoes and sprinkle with fajita seasoning. Mix mayonnaise and cheese and spread on top of pie. Bake @ 350 for approx. 35 mins. Enjoy!

Thanks Marissa for this contribution

Katie’s Mexican Dip

This wonderful recipe was contributed by my good friend Laura Bruner (Katie is her niece).  It is a wonderful dip or side dish or can even be the main course.

Katie’s Mexican Dip

Spanish or Mexican Rice-a-Roni (cooked)-This time I used one of those small bags of McCormick Spanish rice instead (it was cheaper)
Can of black beans
Can of Ro-tel
8 oz. Sour Cream
Package of Cream Cheese
Can of Cream of Mushroom Soup
Pouch of Taco seasoning
2 cups of Shredded Cheddar Cheese
3 boneless, skinless chicken breasts (I didn't use)

Layer rice, Ro-tel, and beans.
Mix together sour cream, cream cheese, soup, taco seasoning, and chicken.
Put that on top of layers.
Top with cheese.
Bake at 350 for 35 minutes.

* I used lite sour cream and cream cheese and it worked out fine. Makes it a little healthier.

Easy Cheesy Beef and Bow-Ties

INGREDIENTS


2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions (8 medium)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

DIRECTIONS

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

by: Pillsbury

Its-a Meatball! by Carrie Potter

Its-a Meatball!

This will take your marinara and pasta to a whole new level AND you can do it too.

Here's my recipe since I know you will want to run right to your kitchen and get started making them for yourself.

1 Lb. lean ground beef
1/2 packet of Lipton dry Onion soup mix
1 cup wheat bread crumbs
1 egg, beaten
1/2 c grated Parmesan cheese
Dash of Basil
salt and pepper to taste

MIX all the above ingredients in a bowl. Go on and use your hands. Its fun to get dirty.

ROLL the mixture into little balls.

PLACE them on a baking pan lined with parchment paper.

BAKE at 350 degrees for about 30 mins.

TAKE them out of the oven and drop them in your marinara sauce (you can make your sauce however you want to. Mine comes out of a jar...we are semi-homemade over here.)
 
Thanks Carrie for Sharing your recipe!

Grilled Chicken 'N' Cheese Sandwiches

Grilled Chicken 'N' Cheese Sandwiches


Nothing screams midweek, go-to meal more than a grilled cheese sandwich. But this recipe takes it up a notch by adding protein and an extra punch of flavor with golden raisins and Monterey jack cheese. Slivered almonds and chopped celery pack in a bold crunch with each bite. If your kids are more particular eaters, you can always leave out any of the add-ons and stick to the good old cheesy chicken sandwich that everyone is sure to love.


Ingredients


2 cups chopped cooked chicken
1/3 cup golden raisins (optional)
1/4 cup slivered almonds, toasted (Optional)
1/4 cup diced celery
1/2 cup mayonnaise
12 (3/4-ounce) Monterey Jack cheese slices
12 whole wheat bread slices
1/4 cup butter or margarine,softened

Preparation

Stir together first 5 ingredients. Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture, and top with remaining cheese and bread slices. Spread half of butter evenly on 1 side of each sandwich.

Cook sandwiches, buttered side down, in a nonstick skillet or griddle over medium heat about 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides; turn and cook 3 minutes or until lightly browned.


Southern Living, OCTOBER 1999

Easy Skillet Cordon Bleu - Kids will LOVE This!

Oh My! This was Delicious!!!

Ingredients


1/2 cup Italian-seasoned breadcrumbs
1 teaspoon pepper
1/2 teaspoon salt
8 chicken tenders (about 1 lb.)
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices, cut into thin strips
4 Swiss cheese slices, halved

Preparation

1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.


2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.


Carly Herbert, Mechanicsville, Virginia, Southern Living, DECEMBER 2007

Sausage Balls

You wont come to our house at Christmas and not find this yummy treat!  But don't hold out till then, try them anytime as show stopping appetizer!

Ingredients:


4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper

Dip:

1 tablespoon mustard
1 cup mayonnaise

Directions

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.


Servings: 5 dozen sausage balls, about 1 cup dip

Cheesy Shrimp on Grits Toast Courtesy of Paula Deen

These are the best thing ever.  I have made them many times as appetizers and have used them at parties.  Try them...you wont be disappointed!

Ingredients:


3 (14 oz.) cans chicken stock
1 1/3 cups quick-cooking grits
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
2 tablespoons butter, melted
1 (8 oz.) package cream cheese, softened
1 tablespoon half-and-half
1/2 cup Italian cheese blend
1 teaspoon parsley
1/2 lb. shrimp, peeled, deveined, fully cooked and chopped
1/2 cup grated cheddar cheese

Directions

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm.

Preheat Oven to 400ºF.

Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in Italian cheese blend, parsley and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through.


Recipe Courtesy Paula Deen

Kitchen Tips: Ingredient Tips

Ingredient Tips - Baking

Brown Sugar

Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh. To soften brown sugar after it has hardened, try one of the following techniques:

Place a fresh apple wedge in the bag of hardened sugar, seal the bag and leave it for 1 to 2 days until the sugar is soft again. Remove the apple wedge and stir sugar. Store in an airtight plastic bag.

Soften in the microwave by placing brown sugar in a microwavable dish, cover with two dampened paper towels and then cover with the dish cover or plastic wrap. Microwave at 30 second intervals, stirring with a fork after each interval. When it has softened, allow to cool and store in an airtight plastic bag. Do not overcook or sugar will begin to melt.

In a conventional oven, place the brown sugar in an ovenproof dish that has sides. Preheat oven to 225°F and place sugar in the oven for 5 or 10 minutes. Do not overcook, bake only long enough for sugar to soften. Cool and store in an airtight plastic bag.

Place hardened brown sugar in a bowl and cover with a damp cloth. Cover with foil or plastic wrap and allow to stand at room temperature overnight or until the sugar softens. Store softened sugar in an airtight plastic bag.

If you run out of brown sugar unexpectedly, mix a cup of granulated sugar with two tablespoons of molasses to make your own.

Butter / Margarine

When butter or margarine is called for in a recipe, use it in stick form. Do not use it in whipped butter or margarine. The whipped form has air whipped into it to make it softer and more spreadable. When measured tablespoon for tablespoon, the whipped form is actually less in weight than the stick form so it would not be an exact substitute.

When substituting margarine for butter, use only margarine made with 80% fat. Products with less than 80% fat will have a negative affect on the quality and texture of the end product.

To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.


Eggs

Remove eggs from the refrigerator approximately 15 to 20 minutes before you are going to use them.

Check the shells of eggs to determine freshness. Fresh eggs have shells that are rough and chalky. Old eggs have shells that are smooth and have lost the chalky appearance. Or, place in cold salt water and if it sinks it is fresh. If it rises to the surface, it is old and should be discarded.

To make hard boiled eggs easier to peel, try one of these tips:

As soon as the eggs are finished cooking, crack the shell and place them in cold water.

Before boiling the eggs, poke one end with a needle. Add a teaspoon of salt to the water before boiling.

When storing egg yolks, keep them moist by pouring one tablespoon of water over them.

If raw eggs become mixed with hard-boiled, you can determine which are hard boiled by spinning the eggs. The hard-boiled will spin and the raw will wobble.

Flour

To prevent bugs from getting into the flour, add a bay leaf to your flour container or store it in the freezer.

Make your own cake flour by substituting two tablespoons of cornstarch for two tablespoons of all-purpose flour for every cup of flour called for in the recipe.

Honey

If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth.

To allow honey to slide smoothly from a measuring spoon or cup, coat the measuring device with oil before pouring the honey in it.

Meatballs Stroganoff

Ingredients


1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

Directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.

2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.


Recipe by BHG.com

Ingredients


1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces

Directions

1. In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg, and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan.

2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.

Make-Ahead Tip: Store cookie pizza in airtight container at room temperature up to 2 days.


Recipe by BHG.com

Nachos

These beef-and-cheese nachos can be served as an appetizer or main dish.


Ingredients


3/4 pound ground beef
1/3 cup taco sauce
4 cups tortilla chips
2 cups shredded cheddar or Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Chopped tomatoes (optional)
Sliced ripe olives (optional)
Directions

1. Preheat the broiler. In a medium skillet brown ground beef. Drain fat and stir in taco sauce.

2. On a pizza pan layer all of the chips, meat mixture, and cheese. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese melts.

3. Serve with sour cream, tomatoes, and olives, if desired. Makes 6 servings.


Recipe by BHG.com

With its flaky crust and juicy cinnamon filling, apple pie is the quintessential dessert. The best part: they are so easy to make. The following recipe will walk you and your child through the process--from dough to filling.

For a finishing touch that will make young chefs proud, look for a crust recipe that will prove sturdy enough for even the biggest scoop of ice cream.


This recipe will teach your kids the basics of mixing up a flaky crust--the first and most important step in baking an apple pie.

Ingredients

2 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into 1/2-inch pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Directions

Ask your child to measure the flour, sugar and salt into a gallon-size sealable plastic bag. Seal and shake the bag to combine. Add the chilled butter pieces and shortening to the bag, then have your child press down on the bag with their palms. The goal is to flatten the butter and shortening and coat them with flour to produce a flaky, layered crust. Open the bag and add the ice water. Reseal, then press and shake until the dough holds together (add more water, if necessary). For mess-free cooking with kids, mix up pie crust and other doughs in a sealable bag instead of a bowl. Turn the dough onto a lightly floured surface and knead it together, then divide in half. Flatten each half into a disk, wrap in plastic and chill for at least 30 minutes. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Line a 9-inch pie plate with the dough, trimming any extra from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Makes 1 double crust.


This recipe shows kids how to make a sweet cinnamon pie filling with a creative upper crust.


Ingredients

6 to 8 apples, such as Granny Smith, Cortland, Rome or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)
Flaky pie crust

Directions

Heat the oven to 425 degrees. Meanwhile, show your child how to peel the apples. An adult, or an older child who can handle a paring knife, can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and flour. Toss well. Spoon the spiced apples into the lined pie crust and dot with the butter. A pie's top crust is as much art as food. For a lattice-style crust, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments. Place these on top of the pie and cut slits in the dough to allow steam to escape. Brush the top with milk for a glaze. Place the pie in the preheated oven and lay a sheet of aluminum foil on the rack below to catch any juices.

Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.
Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese. Serves 8.

By:  Deanna F. Cook and Emily B. Todd - Family Fun Magazine

Perfect Popovers

With its crusty outside and slightly moist inside, a popover spread with butter and jam -- or, for a special treat, filled with ice cream and sundae sauces -- is hard to resist. Popovers are also the prefect match to corn and potato chowder.




Ingredients

2 large eggs
1 cup milk
1 cup all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons melted butter

Instructions

Lightly grease a 6-cup popover pan (or 6 large-size muffin-pan cups). Be sure to also grease the rims of the cups (or the top of the muffin pan).

Sift the flour and salt into the liquid. Whisk for 30 seconds, until smooth and lump-free. Then whisk in the melted butter. Set the batter aside for 15 minutes.

Let the batter rest for 10 minutes. Meanwhile, heat the oven to 425 degrees and lightly butter 6 popover cups or 8 muffin tins.

While you're waiting, adjust the oven rack to the center position and heat the oven to 425º F.

When you're ready to bake, whisk the batter again until smooth, then pour it into a 2-cup glass measuring cup or pitcher. Pour the batter into the cups, dividing it evenly (the cups should be about two thirds full).

Bake the popovers for 25 minutes, then reduce the heat to 375º F (350º if you're using a dark pan) and bake for an additional 10 minutes; do not open the oven to check on them before the 35 minutes have elapsed. When done, the popovers will be tall, domed, and have a rich golden-brown color.

Remove the pan from the oven and use a sharp knife to poke a small hole in the top of each popover so the steam can escape. Allow them to cool in the pan for a minute or two, then remove them -- they should pop right out. Wait another minute or so. Then carefully tear open the popovers, being sure to avoid any remaining steam. Eat them plain or spread with butter and jam or apple butter. Makes 6 popovers. Serve at once. Makes 6 to 8 popovers.


Brought to you by:  Family Fun Magazine

guide to how long you can store a variety of foods in the freezer

Here's our guide to how long you can store a variety of foods in the freezer and maintain quality.




Meats

Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months


Poultry

Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months


Fish and Shellfish

Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months


Dairy

Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months
Fruit and Vegetables
Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months


Breads and Desserts

Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months

Jazzed-Up Tomato Soup - Dinner in a hurry!

Ingredients:


4 cups prepared tomato soup (from can or jar)
1/2 cup prepared salsa
12 cup tortilla strips or chips, divided
4 tablespoon sour cream
2 teaspoons sliced scallions

Directions:

In a small saucepan, combine soup and salsa. Set pan over medium heat and bring to a simmer. Remove from heat and ladle soup into 4 bowls. Top with tortilla chips, sour cream, and scallions just before serving.

PB & J Blossom Sandwiches or Fairy Sandwiches

These cute sandwiches made with peanut butter and jelly (or cream cheese and jelly, or any other fillings) are perfect for parties, lunch boxes, or snacks.  These make great little appetizers for your little fairy's party.

Ingredients

Bread ( I use whole wheat bread)
Peanut butter or cream cheese  (I like to use cream cheese)
Jelly or jam
Water bottle cap or mini shaped cookie cutter

Instructions

For each sandwich, cut two slices of bread into flower shapes with a cookie cutter.

Cut a hole in one of the slices by pressing a water bottle cap into the center.

Spread the peanut butter and jelly on the whole piece and place the slice with the hole on top.

A variation of this recipe is here.

30 Ideas for School Lunches: Sandwiches and Munchies

Check this site out for some really cute and healthy lunch ideas for kids.

30 Ideas for School Lunches: Sandwiches and Munchies


Make lunch-planning easy with these 30 easy, healthy ideas for everything from soups and sandwiches to sweets and salads. Plus, check out the top-tested lunch boxes to keep homemade goodies fresh and delicious.

Au Gratin Potato Casserole

Make a cheesy, creamy potato casserole for your next family gathering. You can make it ahead and refrigerate until you are ready to bake.

Yield: Makes 10 to 12 servings

Ingredients

1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preparation

Stir together first 6 ingredients in a large bowl.

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Bake at 325° for 1 hour and 20 minutes or until bubbly.


Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.


Chris Bryant, Johnson City, TN, Southern Living, NOVEMBER 2005

Shrimp Casserole

Ingredients

1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-colby cheese blend
1/4 cup fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.


*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.


Prep Time: 30 minutes
Cook Time: 17 minutes
Bake: 25 minutes
Yield: Makes 8 servings

Carol Dodd, Arley, Alabama, Southern Living, APRIL 2007

Watermelon Smoothies

Ingredients


6 cups coarsely chopped seedless watermelon
1 cup lemon sherbet
12 ice cubes

Directions

Place half of the watermelon in a blender; cover and process until smooth. Add half of the sherbet and ice; cover and process until smooth. Repeat. Pour into chilled glasses; serve immediately. Yield: 6 servings.


Nutrition Facts: 1 cup equals 83 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 15 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.



Watermelon Smoothies published in Quick Cooking July/August 2004, p11

Princess Pretzel Parfaits - Great for Birthday Parties!

Piled high with layers of strawberries and pretzels, this pretty dessert is perfect for a princess!

Ingredients:

1 18-ounce tub light cream cheese, softened
1 tablespoon fat-free milk (whole milk also works)
1 teaspoon vanilla
1 cup coarsely crushed pretzels (about 2 1/4 ounces)
1 1/2 cups sliced fresh strawberries
4 whole pretzels (if you like)

Directions:

Put cream cheese, milk, and vanilla in a small bowl.  Stir until smooth.  Divide half of the pretzels among the parfait glasses or drinking glasses.  Spoon half of cream cheese mixture over pretzels then top with strawberries.  Repeat layers until glasses are full or your out of the good stuff!  Serve immediately or cover with plastic wrap and chill for up to 4 hours before serving.  If you like top each serving with a whole pretzel.

Makes 4 servings!

Breakfast Cookies - No More Begging Kids to Eat Breakfast!

Who wouldn't want a cookie for breakfast!

Ingredients:

Nonstick cooking spray
1/2 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1 3/4 cups white whole wheat flour
3 cups multi grain cereal flakes with blueberries (strawberries work good to)


Directions:

Preheat oven to 350, coat cookie sheet with cooking spray.

Beat butter with electric mixer for 30 seconds, add brown sugar and baking soda and beat until mixed.  Add eggs, beat until blended then add flour and beat until the mixture no longer looks dry.  Use a wooden spoon to stir in cereal.

Use 1/4 cup mixture for each cookie and place on cookie sheet.  Press mound of dough with fingers to flatten it slightly. 

Bake cookies for 8-10 minutes or until edges are golden brown.  Let cookies stand for one minute.

Makes 12 cookie.

Nutrition facts per cookie:  227 calories, 9 g total fat, 56 mg cholesterol, 229 mg sodium, 14 sugars, 4 g protein, 2 g fiber

Cheesy Ranch Potato's

Ingredients


4 medium baking potatoes, peeled and cut into chunks
1/3 cup butter, melted
1 envelope herb and garlic soup mix
1 tablespoon hot pepper sauce
1/2 - 3/4 cup (depending on your taste) Buttermilk Ranch salad dressing
1 cup Mexican Blend Cheese
Cooked Crumbled Bacon

Directions

Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes.

Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Remove from oven and transfer potatos to an oven safe casserole dish and mix in bacon, half of cheese and ranch dressing.  Top with remaining cheese and return to oven until cheese is melted.  Remove from oven and enjoy!

Rasberry Tea

Swee

Ingredients


4 quarts water, divided
Sugar substitute equivalent to 1 cup sugar
10 individual tea bags
1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
3 tablespoons lime juice

Directions

In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.

Add tea bags; steep for 5-8 minutes. Discard tea bags.

In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea.

Transfer to a large pitcher. Refrigerate until chilled. Yield: 15 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.



Raspberry Sweet Tea published in Light & Tasty April/May 2006, p33

Sweet-and-Sour Skewered Shrimp

Ingredients


1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

Directions

In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. Yield: 6 servings.
 
recipe by tasteofhome.com

Potato Casserole

Ingredients


2 cups mashed potatoes
1/2 cup sour cream
House Seasoning
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp

Directions

Preheat oven to 350 degrees F.

Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.



Recipe by: Paula Deen cause nobody does it better!!!

Old Fashion Lemonade

Ingredients


2 cups water
1/2 cup sugar
3/4 cup freshly squeezed lemon juice
2 tsp. maraschino cherry juice


Instructions

Stir all the ingredients in a pitcher.

Pour into tall glasses filled with ice cubes or crushed ice. For a sweeter pink lemonade, stir in maraschino cherry juice.

For a sweeter pink lemonade, stir in maraschino cherry juice. This summer classic can also be frozen into ice pops or mixed with other fruit juices, such as orange, pineapple, and white grape.

Makes about 3 cups.

recipe by:  familyfun.go.com

The Lady’s Brunch Burger by: Paula Deen

I have shared this recipe many times with people.  Most people laugh in disbelief, but here it is.  Nobody does it better that Paula herself, but I have tried it and it is really tasty.

Ingredients:


2 tablespoon butter
Paula Deen House Seasoning
2 tablespoon grated onion
3 tablespoon freshly chopped parsley leaves
1 1/2 lb ground beef
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts

Directions

Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.

Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.

Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.

While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.

Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.

Servings: 3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Show: Paula's Home Cooking

Carolina Peach Sangria

Be sure to use rosé, not white Zinfandel, in this cool drink.

Prep Time: 10 minutes
Other: 8 hours
Yield: Makes about 9 cups

Ingredients

1 (750-milliliter) bottle rosé wine
3/4 cup vodka*
1/2 cup peach nectar
6 tablespoons thawed frozen lemonade concentrate
2 tablespoons sugar
1 pound ripe peaches, peeled and sliced
1 (6-oz.) package fresh raspberries**
2 cups club soda, chilled

Preparation

1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.

2. Stir in chilled club soda just before serving.

*Peach-flavored vodka may be substituted. Omit peach nectar.

**1 cup frozen raspberries may be substituted.



Southern Living, JUNE 2010

Cava Sangria

Prep Time: 5 minutes
Yield: Makes 4 1/4 cups

Ingredients:

8 large mint leaves
1 (750-milliter) bottle Cava sparkling wine, chilled*
3/4 cup white grape juice, chilled
1/2 cup sliced fresh strawberries
1/4 cup orange liqueur
Garnish: fresh sugar cane sticks

Preparation:

1. Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice. Garnish, if desired.

*Other sparkling wine or Champagne may be substituted.

Note: We tested with Cointreau and Grand Marnier orange liqueurs.



Marian Cooper Cairns, Southern Living, MAY 2010

Slow Cooker Sweet & Sour Pork

Robin Miller is one of my Favorite TV Chefs.  I use her recipes a lot when cooking for my own family.  This is one that we use a lot.  Hope you enjoy.  Click here to be taken to her site.

Ingredients:

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Directions

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.

In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

Roasted Stuffed Portobellos

Ingredients:


Cooking spray
2 cooked chicken breast halves, diced
10-ounce package frozen chopped broccoli, thawed and undrained
1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
2 tablespoons seasoned dry bread crumbs
4 large portobello mushroom caps, stems removed
Directions:

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.

Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
 
 
Recipe by Robin Miller.

Ribs with a kick!

Ingredients


2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 to 6 pounds pork baby back ribs

Directions

In a large saucepan, saute onions and garlic in butter until tender. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.

In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.

Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until a meat thermometer reaches 160°.

Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce. Yield: 5-6 servings.



Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs ketchup.
 
Recipe by tasteofhome.com

Skillet Fried Potato Salad

Ingredients:


6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives


Directions

In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add

Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.

A new twist on a classic favorite by Paula deen!

South Carolina-Style Barbecue Sauce

South Carolina-Style Barbecue Sauce


Not all barbecue sauces are a rich red! In fact, if you have ever had barbecue in South Carolina you know it comes with a flavorful bright yellow, mustard-based sweet sauce.



Ingredients:

1 stick butter
1/2 sweet onion, grated
1/2 cup yellow mustard
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 bay leaf
Salt and pepper to taste

Directions:

In a medium saucepan, melt butter. Sauté the onions in the butter until translucent, but not brown. Add remaining ingredients and stir. Simmer over low heat for 30 minutes. Remove bay leaf before serving.

Yields: 2 cups

Fried Apple Pies

A twist on traditional apple pie. Perfect ala mode. This is another delicious recipe by Paula Deen!  Can't do it any better.  You can you this recipe or click here to be directed to her site.

Ingredients:

2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
2 tablespoons water
Powdered sugar


Directions

Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.

Preheat deep-fryer with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

Servings:
Prep Time:
Cook Time: 25 min
Difficulty: Easy

The BEST Grilled Corn on the Cob EVER!

This is the best Grilled corn on the cob ever! Nobody does it better than Paula Deen! You can use this recipe or see the original version here.

Ingredients

1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm

This is the best Grilled corn on the cob ever!  Nobody does it better than Paula Deen!  You can use this recipe or see the original version at the link.

Patriotic Drink for Kids!

With a steady hand and some colorful drinks, you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend). Here's how to serve up a thirst quencher with two, three, or even more layers. Our recipe is for a red, white, and blue version for your Fourth of July celebrations. See how your favorite beverages literally stack up!



Ingredients

Ice cubes
Cranberry juice
Wild Berry flavor Gatorade Fierce
Diet 7-Up



Instructions

Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.

Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing.

Use the same technique to add a layer of Diet 7-Up.


recipe by:  familyfun.go.com

Patriotic Trifle Recipe

Ingredients


1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings
 
Recipe by tasteofhome.com

Jennifer's House Seasoning

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

(Optional) 1 teaspoon Spicy Creole Seasoning

Mix ingredients together and store in an airtight container for up to 6 months.

Mustard Barbecue Sauce

INGREDIENTS:


4 cups yellow mustard
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder


PREPARATION:

Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.

Independence Day BBQ sauce

Ingredients

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

Directions

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

July 4th Pork Chop on a stick

ingredients:
8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce


directions:
Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160 degrees F. (To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop.) Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops.