Saturday, March 26, 2011

Breakfast Casserole!!

I found this recipe on! I make this often!!

1 can crescent rolls
1 dozen eggs
2 cups of shredded cheese
1 lb of cooked breakfast meat (sausage, ham, or bacon)
salt and pepper to taste

Grease a 9X13 inch casserole dish. Line dish with unbaked crescent rolls. Spread cooked meat evenly over rolls. Pour beaten eggs over meat and place cheese over layer of eggs. Bake at 350 degrees for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.


Thursday, March 24, 2011

Tuna with a splash!

There is this recipe I found via a blog I found that I'm in LOVE with! It's called Summer Tuna Sandwich! I have been cutting back on red meat and enjoying tuna the past few months and when I came across this recipe which has pineapple(I LOVE pineapple) in it, I knew I had to try it!

1 {20 oz} can crushed pineapple-drained
2 {12 oz} cans sold white tuna-drained
1 {1 oz} can mandarin orange segments-drained
1 {8 oz} can water chestnuts-drained and chopped
1 cup light mayo
1 Tablespoon lemon juice

(I omit the mandarin orange segements and the water chestnuts sometimes...the pineapple gives the combo just enough sweetness for me!)

Gently mix above ingredients and chill. Serve on whole wheat bread(I use pita bread) with fresh lettuce.

A nice and light recipe for summer! And it's a feel good food...good for you and delicious, can't beat that!

Sunday, October 3, 2010

Monster Munch!!

Recipe from Jenny at Picky Palate!!

Mummy Munch
4 cups Chex cereal (I used Rice Chex)
16 oz. package of vanilla baking chocolate
1/2 cups Autumn Mix (I like extra autumn mix in mine)
1 & 1/2 cups of cocktail peanuts
2 cups pretzel rounds

Mix chex ceral with frosted cheerios, autumn mix,
peanuts, and pretzel rounds.
Melt chocoalte and pour onto mixture and mix well.
Pour mix onto a cookie sheet lined with parchment paper and let dry.

From this:

To this:

Thursday, September 30, 2010

My new fave recipe blog!!

Meet Jenny from Picky-Palate!!!

I absolutely adore her blog!! I just recently found it...and I'm loving her recipes!
Go to her blog and visit and stay awhile!

This is the recipe that I'm going to try this weekend:

Looks soo yummy and it's a simple and easy recipe!

Tuesday, September 29, 2009

Vegetable Dishes

Mom's Peas and Potatoes and Cream Sauce Recipe
Medium White Sauce
1 & 1/2 tbsp. margarine
1 tbsp. cornstarch
1 cup milk
1/2 tsp salt
1/8 tsp pepper

Melt margarine in saucepan. Blend in cornstarch, salt, and pepper. Gradually add milk. Heat to boiling and then boil gently 2 minutes, stirring constantly. Makes about 1 cup sauce.

2 large Red Potatoes
1/2-1/3 bag of frozen peas
dash of salt
dash of sugar
dash of pepper
1/2 tsp margarine

Peel and cut potatoes into cubes. Put salt into the pot and add potatoes and cook them till tender. Cook peas-add a dash of salt, pepper, and sugar, and about 1/2 teaspoonful of margarine. Drain the potatoes and peas and place in a bowl and then add medium white sauce and stir.


Ruby Tuesday's Potato Cheese Soup
From the Top Secret Restaurant Recipe Book

2 large Russet Potatoes
2 tbsp. finely minced celery (about 1/2 stalk)
1 tbsp. finely minced onion
1 tbsp. grated carrot
2 cups Chicken Stock Broth
1 tsp. salt
2 tsp. white vinegar
2 tbsp. flour
1 & 1/2 cup milk
1 cup and 1 tbsp. of shredded cheddar cheese
1 tbsp. Monterey Jack cheese
2 slices of bacon (cooked)
1 tbsp. chopped green onion

Peel potatoes and chop into bite-size pieces. Combine veggies with chicken stock, salt, and vinegar in large saucepan over medium heat. Bring to a boil, cover pan, and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Add the flour and milk mixture and simmmer for 5-8 minutes. Add cheddar and simmer, till melted. Top with Monterey Jack cheese.

Cream of Broccoli Soup
4 cups Chicken Broth
1 large bunch broccoli (about 3 cups chopped up)
1/2 diced onion
1/4 tsp. salt
dash of ground pepper
1/4 cup all-purpose flour
2 ounces ham (about 1/3 cup diced)
1/2 cup heavy cream

Combine chicken broth, broccoli, onion, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. Add flour and whisk until all lumps have dissolved. Add the ham and cream and continue to simmer for 10-15 minutes.

Taco Soup
1 lb. ground beef
1 medium onion
3 cans beans (Kidney, Pinto, Chili beans)
1 can diced tomatoes
1 can corn
1 packet taco seasoning
1 packet Hidden Valley Ranch mix (buttermilk)
1 8-oz can of tomato sauce
1 small can of green chilies, chopped

Brown together the beef and onion and then drain. Place in crock pot and add all other ingredients and simmer in crock pot all day. You can use this as a soup or dip.

Olive Garden's Italian Salad Dressing
From the Top Secret Restaurant Recipe Book

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 & 1/2 tbsp. grated Romano cheese
2 tbsp. dry pectin
2 tbsp. beaten egg or egg subsitute
1 & 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried Oregano
Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.

Favorite Fall Recipes!! I love this time of year!

The leaves changing colors...
The cool crisp air...
The smell of pumpkin...
The Dixie Classic Fair (which starts this Friday, October 2nd!! Yeah!)
and...the fabulous recipes below!!


Pumpkin Spice Roll
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP, thawed

PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.

MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.

BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.

BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Banana Pumpkin Bread
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Pumpkin Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Double-layer Pumpkin Pie
4 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust
1 cup cold milk
2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 (15 ounce) can pumpkin

In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator. Top with remaining whipped topping just before serving.

Caramel Apple Pie on a Stick
1 (14-ounce) package caramels, unwrapped
3 apples
3 cinnamon sticks
30 vanilla wafer cookies
1 teaspoon cinnamon

Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted.

Be careful not to burn the caramel.

While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.

Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.

Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!

Apple Pie
Pie Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1 cup vegetable shortening, room temperature
1 egg
2 tablespoons cold water
1 tablespoon white vinegar

Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.

Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.

Preheat oven to 400 degrees F.

Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.

Watergate Salad
1 (20 oz.) can crushed pineapple and juice
1 (3 oz.) box instant pistachio pudding mix
1 (8 oz.) container Cool Whip
1 c. miniature marshmallows
1 c. chopped nuts

Fold pudding mix into crushed pineapple and add other ingredients. Refrigerate.

Fall Baked Beans
2 Delicious apples
1 lb. northern beans (cooked)
1/2 c. brown sugar
1/4 c. white sugar
4 tbsp. butter
3/4 c. catsup
1 tbsp. molasses
1 tsp. cinnamon
Dash of salt

Put all ingredients into casserole dish. Bake 45 minutes at 350 degrees.