This one of those recipes that takes a little time to prepare but is well worth it as I get several meals for the time I invest. I make the pies ahead of time and freeze. On those wonderful days set aside for quilting, I thaw these babies, pop into the oven for 30 minutes and voilà, dinner ready! Homemade goodness with frozen dinner convenience.
I recently tried a Banana Bread Crumb Cake that was delicious but unbelievably rich and sweet. Too sweet for me. With 5 cups of sugar and 2 1/2 cups of butter, it was definitely rich rich rich. But I loved the crumb topping and set about making some adjustments to classic banana bread to accommodate it. I love using the mini loaf pans as this recipe freezes well.
I love using recipes that enable me to use left overs in a totally different way than the original meal. And I always have left over grilled flank steak or brisket. Add Mexican cuisine to the mix and I’m in heaven.
My favorite enchilada sauce is Trader Joe's. I usually have several bottles on hand but found my self without after starting my beef enchilada recipe. So I decided to try my hand at making a homemade sauce. I must say it came out quite good. Not as zippy as Trader Joe's, which was by design. My hubby has a low tolerance for spicy. In my dream world, I would add a couple more jalapenos to the recipe to spice it up a bit more.
I have been on the search for a good (and easy) roast chicken recipe. I narrowed down my choice to Cook’s Illustrated Weeknight Roast Chicken and Add A Pinch Skillet Roasted Chicken. I ended up incorporating bits of both using a 5 lb organic free-range roasting chicken from Trader Joe’s and the result was absolutely moist, tender, and delicious!
My mother's Pecan Sandies have been a Christmas tradition for years. They are unbelievably rich and unbelievably addicting. They don't last long around our home.
Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.
In addition to serving as a traditional sloppy joe, I have served this meat mixture over mashed potatoes, over penne rigatte noodles, and on a bed of lettuce topped with tomatoes and cheese (similar to a taco salad).
I've been experimenting with this recipe for a couple of weeks now. Think this is it! Here's my latest version...as you can see from the picture, it turned out great. Very light and moist.
I inherited this recipe from my mother. It’s one of those recipes that I’ve made no change to since it’s perfect just the way it’s written. I probably don’t have to sift the flour anymore but do anyway…part of the tradition. The secret to the success of this recipe though, is the very very ripe bananas–the skins are almost black.
Delicious and easy to make!
One of the problems with having a recipe database, is that an old time favorite occasionally get lost in the shuffle. I made this one again last week and served it with Mexican Bread Pudding. It’s wonderfully cheesy (well yeah look at the amount of cheese…). But I did it slightly different from the original recipe. I no longer use whole chickens…no time, I’m lazy, you pick the reason. I used boneless chicken breasts (thighs would be great as well). It is important to cook rice for about half the normal time you would use. Otherwise it will be overcooked in the finished casserole.
This is absolutely delicious! This can be served as a dessert or as a side dish to a breakfast quiche. It's almost like eating a cinnamon and raisin roll...
I just had to try this recipe because it was so different. I used red wine vinegar (didn't have the white). If you like spicy Chinese dishes, I would suggest doubling the red pepper--we couldn't taste it in the sauce. Very very easy recipe to make!
I woke up this morning and decided that today would be a good day to make a big batch of chili. The reality is my chili recipe is just a guideline. Each batch is different, depending on what I have in stock. So I use this recipe more or less as a proportion guideline. Today I will be substituting 1 lb. of Jimmy Dean’s hot sausage for 1 lb. of the ground beef. I don’t have any green peppers on hand so I’ll probably substitute a can of green chiles. I’m sitll undecided on whether or not to include some El Pato tomato sauce to spice it up…I’ll add a comment tomorrow with the conglomeration I finally chose…
Way easy and way good!
This recipe is an adaptation of my mom’s recipe, which she made for decades. She used to use a packaged mix for blue cheese dressing (very hard to find anymore) and her own homemade yogurt (the best!). This extremely easy to make dressing beats the bottled varieties by a mile!
This incredibly easy and oh so delicious recipe was passed on to me years ago by my dear friend and Georgia native, Karyn Drage. You can, of course, use another sweet onion, such as Texas 1013s, Wallas Wallas, Mayan Sweets, etc. But in my opinion….there’s nothing like Vidalias.
5 large Vidalia onions
2 sticks of margarine
1 stack of Ritz crackers, crushed
Kraft grated Parmesan cheese
milk, as required
Peel onions, slice into thin rings and saute in margarine for 15-20 minutes or until clear.
Okay, I’ll admit it, I cheat! I used to make my spaghetti sauce from scratch and use it in a variety of Italian dishes. I tried Prego instead one day and discovered it worked just as well when I’m running low on my spaghetti sauce supply.
1 lb ground beef
1 lb pork sausage
1-4 lb 2 oz jar Prego
2 lbs Ricotta, drained
2 large eggs
3/4 cup Kraft grated parmesan cheese
1 1/2 lbs lasagna noodles
2 tbsp olive oil
16 oz freshly grated parmesan cheese
1 lb mozzarella, thinly sliced
Reserve 2 cups of Prego sauce and set aside. Brown together beef and pork. Drain. Mix remaining Prego sauce with meat. Set aside.
Ron and I both LOVE fajitas. Unfortunately, as Ron’s MS has progressed, his ability to enjoy traditional fajitas has become a challenge. Hence, this dish. We’ve served it to several members of the family who agree it’s just about as great as the traditional fare.
2 large red peppers, chopped into bite-sized pieces
1 large or 2 small sweet onions, chopped into bite-sized pieces (Vidalia, Walla Walla, Texas Sweets, Mayan, etc.)
½ stick butter, melted
1 can Ro-Tel tomatoes & chiles, drained
2 cups grilled chicken or beef (Honey-Grilled Flank Steak works great with this recipe)
1 dollop sour cream
1 tbsp chopped jalapeños (optional)
½ cup salsa
½ cup shredded cheddar
1 10-inch flour tortilla, chopped into bite-sized pieces.
This wonderful marinade is not an overpowering salty one and results in a melt-in-your-mouth flank steak.
1 (2 pound) flank steak
¼ cup olive oil
1 tsp onion powder
¼ cup soy sauce
¼ cup honey
2 tablespoons red wine or balsamic vinegar
1½ teaspoons garlic salt
1½ teaspoons ground ginger
½ teaspoon pepper
Score steak diagonally across the grain at 1-inch intervals. Place steak in a large heavy-duty, zip-top plastic bag or shallow dish. Combine oil and remaining 7 ingredients; pour over steak. Seal or cover; marinate in refrigerator 8 hours, turning occasionally.
One of my favorite dishes is Moo Shu Beef, a dish complimented with Chinese plum sauce. I’ve purchased numerous jars of the sauce over the years, but they never taste like the wonderful plum sauce served in restaurants. At last, I’ve found a recipe that replicates the flavor and is incredibly easy to make. It’s great with egg rolls, chicken nuggets, or whatever else you can think of. One suggestion is to to baste chicken baked in the oven or cooked on the grill.
1/2 cup plum jam
1 teaspoon five-spice powder
1/2 teaspoon salt
1 turkey, any size
Preheat oven to 350°. Place unstuffed turkey in roasting pan. Roast unstuffed turkey for 1 hour. Turn temperature down to 250°. Roast for 6-10 hours or until turkey falls apart.
Remove bones and place turkey back in juice.
Can be made the day before and reheated in foil covered pan.
I tried this recipe for the first time last Thanksgiving (2003). The result was the moistest turkey ever. I did two different turkeys in two different ovens–13 lbs and 17 lbs. Prep included removing the neck and giblets from the turkey, and rinsing the turkey inside and out. I did not pat dry or season…just plopped them into their pans. One cooked for about 6 hours, the larger for about 7. The only reason I removed them sooner was because the little popups in the turkey had popped up. According to Debbie, cooking them longer, does not dry them out. I did let them set on the counter for an hour to cool before removing the meat from the bones. I cooked them the day before Thanksgiving, which made the last minute Turkey Day prep a breeze. Of course, the smell the day before drove both Ron and me nuts!!
This incredibly simple recipe tastes better than any commercial Honey Mustard dressing you can find. In addition to complimenting a traditional salad, it is great as a cole slaw dressing.
|1 1/2 cups mayonnaise
1/4 cup Grey Poupon
1/2 cup honey
|Combine ingredients and mix well. Chill at least 2 hours or overnight.|
|This is also a GREAT cole slaw dressing. It does best, though, when mixed into the slaw just before serving.|
This one is a favorite of ours. I made it last night using leftover turkey from Thanksgiving. I use the Penne Regata pasta noodles.
|1 (6 to 8 oz) package noodles
1/2 cup chopped onion
2 tablespoons margarine
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 can of corn, drained (optional)
|salt and pepper to taste
2 cups diced, cooked chicken or turkey
2 cups shredded Cheddar cheese
1 stack Ritz crackers
1 stick butter or margarine
|Heat oven to 350°. Cook noodles as directed and drain. In large skillet, cook and stir onion in 2 tablespoons margarine until tender. Stir in 2 cans soup, corn, salt and pepper. In greased casserole, layer 1/2 noodles and 1/2 chicken. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers.Melt stick of margarine; finely crumble crackers and mix together. Sprinkle over casserole.Bake uncovered about 45 minutes.|
1 (10 1/2) loaf Pillsbury Pipin hot white loaf or 1 loaf frozen bread dough**
1 (8 oz) package swiss cheese slices
1/2 cup Thousand Island dressing
1/2 lb. thinly sliced corned beef
1 (8 oz) can Sauerkraut, drained
1 teaspoon caraway seed
Unroll dough and press evenly onto bottom and sides of a 12-16 inch greased pizza pan.
Top with 1/2 the cheese; spread dressing over cheese. Top with corned beef, sauerkraut, and caraway seed.
Bake at 400° for 20 minutes or until crust is golden brown. Cover with remaining cheese, bake until melted.
I’m not normally a cheese ball person. But this recipe is unbelievably easy and very good. Every time I’ve served it, I’ve been asked for the recipe, which I originally got from Southern Living Magazine years ago. It was served up again this year at Christmas.
|2 (8 oz) pkgs cream cheese, softened
1 (2.5 oz) pkg thinly sliced ham, chopped
|¼ cup bottled Italian dressing
¾ cup chopped pecans
|Combine cream cheese, ham, and Italian dressing in bowl. Refrigerate for 30 minutes. Shape mixture into a ball; roll in chopped nuts to coat thoroughly. Serve with your choice of crackers.|
Although I’ve had this recipe for awhile, I made and served it for the first time Christmas Day. It was an instant hit.
1 10-ounce package fresh baby spinach leaves, rinsed and well-drained
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
¼ tsp garlic powder
¼ tsp ground black pepper
1 c up grated Parmesan or Romano cheese
3 oz Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
¾ cup shredded Swiss cheese (3 ounces)
2 14-ounce cans artichoke hearts, well-drained and chopped
½ cup chopped red sweet pepper
Toasted Pita Chips or thinly sliced French bread and/or assorted crackers
A delightful sweet bread recipe!
|3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
|2 cups buttermilk
⅔ cup molasses
1½ cups uncooked oats
1½ cups raisins
½ cup chopped nuts
|Preheat oven to 350°. Grease and flour two loaf pans. In a medium bowl sift toegther flour, baking soda, baking power, and salt; set aside.
In large mixing bowl, at high speed, beat eggs until light. Add sugar gradually beating until fluffy. At low speed, beat in buttermilk and molasses. Stir flour mixture into sugar mixture. Stir in oats, raisins, and nuts.
Pour into loaf pans. Bake for one hour or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Store 1 day before slicing.
I make this recipe several times a year and always have a supply on hand. It’s inexpensive to make and has more coffee flavor than the store bought versions.
|4 cups sugar
1 (2 oz) jar intant coffee granules (1 cup)
4 cups boiling water
|4 cups vodka
2 teaspoons vanilla extract
|Combine sugar and coffee granules in a large metal or glass bowl; add boiling water, stirring until sugar and coffee granules dissolve. Cool to room temperature. Stir in vodka and vanilla extract.|
|I have made the Kahlua recipe on this site for over 25 years and it’s great, but time consuming to make. I recently tried this one using Taster’s Choice and Ron gives it two thumbs up!|
This is a memory food for me. My mother used to make these for us when we were children.
|4 slices bacon, fried crisp & chopped (reserve grease)
1 onion, minced
1 cup raw rice
1½ – 2 lbs. ground beef
2 eggs, slightly beaten
|1 head cabbage
2 cups ketchup
1 cup water
2 tsp. lemon juice
|Brown onion in bacon greese. Add rice, stirring constantly. Remove from heat and add rice mixture to ground beef. Mix in eggs and salt and pepper to taste.
Steam cabbage and break off outside leaves while cooking. Place 1 tbsp. meat mixture on each leaf. Roll securely and place in layers in casserole dish on top of uncooked bacon.
Combine ketup, water, lemon juice, and salt and pepper to taste. Pour over cabbage rolls. Cover dish and bake at 350° for 1½ to 2 hours.
This is a “memory food” dish handed down to me from my mother. She browned the meatballs before baking–I skip that step.
I also find that 45 minutes in the oven (especially if you are eliminating the ketchup/water sauce) is more than enough time to finish cooking the meatballs…unless you form giant meatballs that is. Mine are about the size of golf balls.
Want to change the sauce? Eliminate the ketchup and water and serve with warmed beef gravy or spaghetti/marinara sauce. Another great substitute: replace wheat germ with 1/4 cup oatmeal and 1/4 cup Italian bread crumbs.
This is one of our all-time favorites and never ceases to get rave reviews when served to guests! I buy the large bag of Tyson boneless chicken thighs (found at Sam’s or Costco) strictly for making this recipe! Original recipe states it will serve 6-8….not in my circle….more like 4 to 6! Our grill runs hot so I cook for 2-4 minutes a side.
|3/4 cup molasses
1/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup olive oil
|3 garlic cloves, minced
1 tsp pepper
12 skinned, boned chicken thighs
|Combine first 6 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken thighs. Cover or seal, and chill 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill chicken thighs, covered with grill lid, over medium heat (300° to 350°) 5 to 6 minutes on each side or until done.
Source: Southern Living, April 2005
1 (8 oz) can mushrooms, finely chopped
1 (14 oz) can artichoke hearts, finely chopped
1 (9 oz) jar spanish olives, finely chopped
1 (16 oz) can black olives, finely chopped
1/4 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
3/4 cup white vinegar
3/4 cup olive oil
1/4 cup minced dry onion
2-1/2 teaspoons Italian seasoning
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon Accent
1 teaspoon sugar
1 teaspoon cracked pepper
I didn’t tell my family the ingredients until they tasted it and they were quite surprised. Serve with your favorite chips, pretzels or vegetables.
2 (8 oz) packages cream cheese, softened
1/4 cup milk
1 1/2 tsp anchovy paste
3 tbsp grated onion
1 pinch garlic powder
Cooking Instructions: In a medium-sized mixing bowl, combine cream cheese and milk, until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste and onion into the mixture. Cover and refrigerate this dip at least one hour before serving.
I’ve made this recipe several times with varying results. It all comes down to how hot you like your jalapeño peppers when served. Boiling time is the key to removing unwanted heat!
|25 medium jalapeño peppers
1 8-oz package cream cheese, softened
3 cups shredded cheddar cheese (12 oz)
|1-1/2 tsp Worcestershire sauce
4 slices bacon, cooked & crumbled
|Cut jalapeño peppers in half lengthwise; remove seeds. Cook peppers in boiling water 5 to 10 minutes. Drain well.
Combine cream cheese, cheddar cheese, and worcestershire sauce; stir well. Place 1 heaping teaspoon cheese mixture in each pepper half; sprinkle with bacon. Place on a baking sheet. Bake at 400° for 5 minutes or until cheese is melted.
|The longer you boil the jalepeños, the milder they become. I personally boil 10-15 minutes for a milder taste.
I also recommend using gloves when slicing and removing seeds!