Monday, December 11, 2006

Chocolate Brittle Surprise

submitted by: Candy Joyce

35 unsalted saltine crackers
1 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup butter
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Arrange 5 rows of 7 crackers each on a greased, aluminum foil-lined baking sheet;set aside. Add sugar, vanilla and butter to a saucepan; stir over medium heat until dissolved and melted. Pour mixture over crackers; bake at 350 for 17 to 20 minutes. Remove from oven; sprinkle with chocolate chips. Spread chips over the top after melted; about 2 minutes;sprinkle on pecans. Refrigerate for one hour;break into pieces. Store in airtight container. Makes 12 servings.

Tuesday, December 05, 2006

crispy topped creamy spinach dip

submitted by: Autumn Johnson

If you want a really good dip to serve with wheat thins for the holidays I suggest this one.

2 pkg. (10 oz. each) frozen chopped spinach, thawed and well drained
1 container (8 oz.) philadelphia chive & onion cream cheese spread
1/2 cup kraft ranch dressing
2 eggs, lightly beaten
1 1/2 cups kraft shredded cheddar cheese, divided
1 cup crushed ritz crackers, divided

-preheat oven to 375. Mix spinach, cream cheese, dressing, eggs, and 3/4 cup of the cheddar cheese in large bowl. Stir in 1/2 cup of the crushed crackers.
-Spoon spinach mixture evenly into greased 2qt. oven proof casserole dish. Sprinkle with remaining 1/2 cup crushed crackers and remaining 3/4 cup of cheddar cheese.
-Bake 20 to 25 minutes or until heated through and cheese on top is melted.

Saturday, December 02, 2006

Ham Ball

Submitted by: Angela Mills

1 can Hormel tender chunk ham
1 8oz. pkg. cream cheese, softened
1/4 cup real mayonnaise
1 tsp. minced onion
1/4 tsp. garlic salt
1/4 tsp. mustard
1/4 tsp. Tobasco

-Shred ham with a fork. Add all of the other ingredients. Mix together.
-Shape and chill. Set out to soften a little before serving. Serve with Ritz crackers.

Blonde Brownies

Submitted by: Angela Mills

1/4 cup margarine or butter, softened
1 cup brown sugar
1 egg, slightly beaten
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup nuts, chopped, optional

-Combine margarine and brown sugar. Stir in slightly beaten egg.
-Sift flour, baking powder and salt. Add to egg mixture. Add vanilla and nuts.
-Bake in greased 8" square pan at 350 degrees for 25 minutes.
*Do not overbake.*

Corn Salad

Submitted by: Angela Mills but it is Jennifer Pritchett's recipe

2 can whole corn, drained
1 cup real mayonnaise
1 cup onion
1 cup bellpepper
1 cup cheddar cheese
1 cup celery
1 bag Chili-Cheese Fritos

Combine & enjoy!

Friday, November 24, 2006

White Bean Chili

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp. vegetable oil
2 (14-oz.) cans chicken broth
4 (15.5-oz.) can navy beans, rinsed and drained
1 (15.5-oz.) can navy beans, rinsed, drained and mashed
2 (4.5-oz.) cans chopped green chiles, undrained
1 tsp. salt
1 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground red pepper

-Season raw chicken with salt, and cumin (this is not on the ingredients list) and then bake for 30 minutes at 350 degrees, covered.
-While chicken is baking, saute onions in vegetable oil, in a dutch oven, over medium heat. When the onions have softened add minced garlic. To that stir in broth and next 10 ingredients. Dice chicken and add that in. Bring the soup to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Serve with desired toppings. Yield: 15 cups

Possible toppings: shredded Monterey Jack cheese, jalapeno peppers, salsa, sour cream and/or chopped fresh cilantro

Recipe can be cut in half easily.

Baked Potato Dip

Submitted by: Angela Mills

16 oz. sour cream (can be low-fat)
8 oz. cream cheese, softened
2 jars real bacon bits
3 cups Colby/Monterrey Jack cheese
Chopped jalapenos, to taste

-Mix together (I used beaters). Bake covered for 30 minutes and uncovered 20 minutes or until top is browned. Serve with Fritos.

Pumpkin Pie Squares

Submitted by: Angela Mills

This is VERY similar to Candy's Pumpkin Crisp recipe posted below but here is my (more complicated) version...

For the crust:
-1 pkg. yellow Duncan Hines cake mix (not the pudding kind) (reserve 1 cup for topping)
-1/2 cup soft butter
-1 egg

Mix cake mix and butter for pie crust. Then mix in slightly beaten eggs. Press into a 9x13 inch baking pan.

For the filling:
-two eggs slightly beaten
-12 oz. can evaporated milk
-15 oz. can pumpkin
-1/2 tsp. salt
-1/2 tsp. ginger
-1/4 tsp. clove
3/4 cup sugar

Mix well and pour over crust in pan.

For the topping:
-1 cup reserved cake mix
-1 tsp. cinnnamon
-1/2 cup sugar
-1/4 cup soft butter

Mix all together and sprinkle over the top of the filling.

Bake at 350 degrees for 45-50 minutes. The middle will still be a little jiggly but will harden as it cools. Cool and refrigerate. Serve with Cool Whip.

Wednesday, October 25, 2006

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Cool Whip

STIR together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture;sprinkle evenly with pecans. Drizzle butter evenly over pecans.
BAKE at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temp with cool whip on top.

Saturday, October 14, 2006

Pumkin Bread

submitted by: Jennifer Pritchett
3 c sugar
1 c oil
4 eggs
1 (16)oz can Pumpkin
3 1/2 c flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp nutmeg
1 tsp. allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 c water

Cream sugar and oil together, add eggs and pumpkin, sift remaining ingredients, add alternating with water, pour into pans. Bake 350 for 1 hour. I bought the small alum. loaf pans and am giving these as gifts to my neighbors. I bought colored plastic wrap and attached some candy corn, ribbon and pumkin poem to make an inexpensive but tasty treat. The poem will be posted on my blog a little later if you want it.

Tuesday, October 10, 2006

Pizza Crust

Submitted by: Regina Woodley

1 cup warm water
2 tsp. or 1 pkg. yeast
1 tsp. sugar
1 cup wheat flour
2 cup white flour
2 T. oil
1 tsp. salt
dried herbs (optional)

1. In a bowl mix water, yeast, and sugar. Let it sit for 5 minutes. (Go ahead and grate your cheese now!)

2. Add the other ingredients and knead on a lightly floured counter, add flour until it's no longer sticky. Form it into a bowl and put it into a greased bowl in a warm place and cover. Let it rise for about 15 minutes. (Cut up your toppings now!)

3. Roll it out on a lightly greased cookie sheet, add tpooings, and bake @ 375 for 25 minutes.

Monday, October 09, 2006

Swiss Steak

Submitted by: Jennifer Pritchett

2 lbs. tenderized round steak
1 envelope lipton onion soup mix
2 cans diced or stewed tomatoes
1/2 can water

Cut steak into serving portions. Mix salt, pepper, and flour in bowl. Coat steak in flour mix. Cover bottom of fry pan with light olive oil; brown steak. Arrange staek in a 13x9 pan. Sprinkle soup mix over steak and cover with tomatoes and water. Cover with alum. foil and cook at 350 for 45 min. Serve over rice. Yield 4-6

Friday, October 06, 2006

Pizza Sauce

Submitted by: Angela Mills (courtesy of Rachael Ray)

1 small onion diced or 1/2 of a large onion
2 tbsp. olive oil
3-4 cloves garlic
1 tbsp. tomato paste
1 15.5 oz. can of diced tomatoes
1/2 tsp. oregano (dried or fresh)
some salt and pepper

1. Put olive oil into a pan until it is hot. Then add onion, garlic, tomato paste, oregano, salt and pepper. Cook 2-3 minutes or until onion is softened.
2. Add diced tomatoes and bring to boil. Once at a boil, drop down to medium for about 10 minutes, stirring constantly.
3. Put it in a blender just to puree everything, if you wish, if not it will be great like it is.

Thursday, October 05, 2006

Grape Salad

Submitted by: Destiny Perkins

1 8oz. block cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla
8 oz. sour cream
2 bags of grapes; 1 red and 1 green
1/2 cup brown sugar
1/3 cup pecan pieces

1. Rinse the grapes off and let them dry on a paper towel.
2. Beat cream cheese, powdered sugar and vanilla.
3. Fold in sour cream and then grapes and put in a serving dish.
4. Mix brown sugar and pecan pieces together and then sprinkle on the top of the grapes. Refrigerate until about 10 minutes before serving.

Sunday, October 01, 2006

Black Bean Salsa

Prep: 15 min.

1 plum tomato
1 avocado
1/3 cup chopped red onion
1 (15oz) can black beans, rinsed and drained
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1/8 teaspoon dried crushed red pepper (optional)
1/8 teaspoon salt
dash of garlic salt to taste

  • Dice tomato. Peel, seed, and dice avocado. Combine tomato, avocado, onion, beans, and cilantro in a bowl.
  • Whisk together oil and remaining ingredients. Toss with bean mixture. Cover and chill. Serve with chips. Yeild: about 3 cups.

From: Jennifer P.

Friday, September 29, 2006

Parmesan Sun-Dried Tomato Pasta

Submitted by: Angela Mills

**Disclaimer: This recipe is fattening.**

2 cups heavy cream
1 cube chicken bouillon
3/4-1 cup of shredded parmesan cheese
1 tbsp. cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes, in a jar, in oil
1 (16 oz.) pkg. bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 lb. grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tbsp. chopped fresh parsley

1. In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Parmesan cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes, cover and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Melt butter in a dutch oven over medium heat. Saute red onion until soft and traslucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Parmesan cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

Saturday, September 23, 2006

Creamy Cheesy Ranchy Dip

Submitted by: Angela Mills on behalf of Misty Bording

1 8 oz. brick of cream cheese
2 cups of finely shredded cheddar cheese
1/2 cup mayonnaise (the real deal not salad dressing)
1/3 to 1/2 packet of ranch dressing mix (the powder)

1. Soften the cream cheese and then put in a medium bowl. Beat with beaters just to get it out of the brick form.
2. To that add in the mayo and cheese then beat again. Add some of the packet of ranch. Beat and taste (you are trying to get it salty but not too salty, so keep tasting before you add). If you need to add more ranch, do so, and beat again and then taste. Serve with the big Fritos.

Thursday, September 14, 2006

Tex Mex Shells and Cheese

Submitted by: Candy Joyce

1 lb. lean ground beef
1 pkg. (12 oz) Velveeta Shells & Cheese Dinner
1 can (14 1/2 oz) Mexican-style diced tomatoes, undrained
1 1/4 cup water
1 cup Kraft Shredded Cheddar Cheese

Brown meat,drain.
Stir in shells,tomatoes with their liquid and water. Bring to boil. Reduce heat, cover and simmer 15 minutes.
Add cheese sauce;stir until blended. Sprinkle with shredded cheese.

*Can top with shredded lettuce,chopped tomatoes, sliced olives, salsa or sour cream.

Wednesday, September 13, 2006

Crawfish Casserole

Submitted by: Destiny Perkins

1 1/2 sticks butter
1 onion
1 clove garlic
1 bunch green onion
1 pack crawfish tails
1/2 bag chopped broccoli
1 can cream of mushroom
1 jar cheese whiz (small jar or half of large jar)*
2 cups cooked rice
Italian bread crumbs
Salt and Pepper to taste
Tony's to taste

In large skillet sautee onions and garlic in 1 stick of butter. Add crawfish tails and 1/2 bag of broccoli. Heat well. Add Mushroom soup and cheese whiz. Heat well. Add rice. Season with salt, pepper, and Tony's. Transfer to casserole dish. Sprinkle with bread crumbs and drizzle 1/2 stick melted butter on top. Bake about 30 minutes at 350. Very tasty!!

*Note: Save 1/2 of cheese whiz and 1/2 bag of broccoli as a side for another meal!

Tuesday, September 12, 2006

Quick Mexican Casserole

Submitted by: Sheryl Culpepper

1 lb. cooked ground beef
1 can Spanish rice (undrained)
1 can Ranch style beans (undrained)

Add cans of rice and beans to ground beef. Heat thoroughly. Serve on flour tortillas. Add cheese, tomatoes, lettuce, sour cream, whatever you like on a soft taco.

Garlic Cheddar Chicken

Submitted by: Angela Mills

1/2 cup butter
4 cloves garlic, minced
3/4 cup italian bread crumbs
1/2 cup grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 tsp. ground black pepper
1/8 tsp. salt
1.5-2 lbs. chicken breast or tenders

1. Preheat oven to 350 degrees.
2. Melt butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, pepper and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Saturday, September 09, 2006

Garlic Parmesan Smashed Potatoes

Submitted by: Angela Mills

2 lb. red potatoes (about 5 medium), unpeeled, cut into cubes
5 cloves garlic, peeled
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1 tsp. chopped fresh parsley (optional, more for presentation)

1. Boil water and, instead of adding plain salt to season the potatoes, add garlic salt to the water.
2. Add potatoes and garlic and let boil 20 minutes or until tender. Drain, return to pot.
3. Gently smash potatoes and garlic with mayonnaise and cheese until light and fluffy.
4. Sprinkle with parsley. Serve immediately.

Wednesday, September 06, 2006

Garlic Fried Chicken

Submitted by: Angela Mills

2 tsp. garlic powder, or to taste
1 tsp. ground black pepper
1 tsp. salt
1 tsp. paprika
1/2 cup seasoned bread crumbs
1 cup all purpose flour
1/2 cup milk
1 egg
1 lb. chicken breast
Oil for frying, as much as needed

1. In a shallow dish mix together the first six ingredients. In a separate dish whisk together the milk and egg.
2. Heat the oil medium-high heat until you put a drop of water in and it sizzles. Very important...dip the chicken in the seasonings first, then in the milk mixture, then BACK in the seasonings.
3. Fry chicken in hot oil 5-8 minutes per side. Remove from the oil to drain on a paper towel and then serve.

Saturday, September 02, 2006

Seafood Casserole

Submitted by: Donna Robinson

1 pkg. (8 oz.) cream cheese
1 stick butter or margarine

1 lb. shrimp, peeled and deveined (31-40 count)
1 large onion, chopped
1 large RED bell pepper, chopped
1 ribs celery, chopped
2 Tbsp. butter

1 can cream of mushroom soup
1 can (4 oz.) mushrooms, drained
1-2 tsp. garlic salt
1 tsp. Tabasco
scant 1/2 tsp. red pepper, cayanne
2 pkgs. (8 oz. each) "flaked" imitation crab meat, cut in smaller pieces
1 cup cooked rice

3/4 cup sharp cheddar cheese, shredded
1/4 cup bread or cracker crumbs

1. Melt cream cheese and butter in a double boiler. Stir to mix well.
2. In a large skillet, saute shrimp, onion, bell pepper and celery in the two Tbsp. of butter. When shrimp are pink, add the melted cream cheese and butter stirring to mix.
3. Add soup, mushrooms, seasonings, imitation crab meat and rice. Mix well and place in greased 2 quart casserole dish, a 13x9x2 inch pan or ramekins.
4. Top with cheese and crumbs. Bake at 350 degrees for 20-30 minutes or until bubbly. If taken from the refrigerator and cold, bake 10-15 minutes longer.

Serves 8-10

Friday, September 01, 2006

Parmesan Crusted Chicken

Submitted by: Angela Mills

1/2 cup mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast
Italian seasoned dry bread crumbs

1. Combine mayonnaise and cheese. Spread on chicken, then dip chicken in bread crumbs.
2. Bake at 425 degrees for 20 minutes.

Thursday, August 31, 2006

Baked Potato Soup

Submitted by: Regina Woodley

2 T shortening
2 T flour
1 1/2 c. milk
3 medium or 4 small potatoes, cubed to 1/2 in.
3 strips of bacon, crumbled
onion powder
shredded cheese

1. Melt shortening. Add flour and stir, allowing to brown slightly.

2. Add milk and bring to a boil. Add potatoes and lower heat to simmering. Add salt, pepper, and onion powder to taste. Stir often so it doesn't burn on the bottom. Simmer for 20 min.

3. When potatoes are soft ladle into bowls. Top with cheese and bacon. Makes 3-4 meal-sized servings.

Poppyseed Chicken

This is a yummy one people, and quite simple.
Submitted by: Michelle Jenkins


1-11/2lbs. - Chicken Breast (3-5 breasts)
2 cans - Cream of Chicken
16 oz. - Sour Cream
3 pkgs. - Ritz Crackers
2 sticks - Butter
2 tbs. - Poppyseed

Preheat oven to 375 degrees.
Cook & Chop chicken.

Place in cassarole dish.
Add sour cream & cream of chicken, blend well.

Crush Ritz crackers in a seperate bowl.
Add poppyseed to crackers.
Melt butter, add to crackers and mix to a stuffing consistency.

To the oven for 20 minutes, & Enjoy.

Lemon Supreme Cake

Lemon Supreme Cake

1 lemon supreme cake mix
1 pkg of vanilla instant pudding
½ c oil
1 c water
4 eggs

Glaze ingredients
1 c powdered sugar
3 tbsps. lemon juice

Blend all cake ingredients in a large bowl with electric mixer on medium speed for 2 minutes. Do not overbeat. Bake in a greased bundt pan for 45 to 55 minutes at 350°, until
center springs back when touched lightly. Remove from pan after 10 minutes. When cake is removed from oven, blend powdered sugar and lemon juice until it is thickened; drizzle on hot cake.

Coconut Pecan Pound Cake

1 Yellow cake mix with pudding
4 eggs
½ c oil
1 c water
1 tub of coconut/pecan frosting

Mix first four ingredients with a mixer. Then add tub of frosting just by using a beater or spoon. (Coconut will stick if you try to use the mixer.

Pour into a greased bundt pan and bake for 1 hour at 350 °. Let set for about 10 minutes before removing.

You might want to want to grease and flour the pan.

Wednesday, August 30, 2006

Sour Cream Banana Bread

Submitted by Angela Mills:

1 cup mashed bananas
1 cup sour cream
1/4 cup margarine
1 1/3 cup white sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1. Preheat oven to 350 degrees. Grease and sugar a bundt pan or 2 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time and then stir in the banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the pan or pans.
3. Bake for 40-50 minutes in the preheated oven, or until a toothpick inserted in the center of the bread comes out clean.

Tuesday, August 29, 2006

Alfredo Mushroom Meatballs & Noodles


1 lb Ground Hamburger
1 Egg (room temperature)
1/2 Onion (finely chopped)
Crackers (enough to form meatballs)
Salt & Pepper to taste
Season All to taste
Pinch of Garlic Salt

Mix egg, salt & pepper, Season All, and garlic salt.
Mix in crushed crackers, then mix together with hamburger.
Form into meatballs and brown in large skillet.

Alfredo Mushroom Sauce:

1 tblsp Butter or Margarine
1-2 tsp Flour (more if it needs to be thicker)
1/2 cup Parmsean Cheese
1 cup Milk or Cream
Salt & Pepper to taste
1 can Cream of Mushroom Soup

Melt butter in saucepan, add flour to thicken.
Once bubbly, add milk slowly to form sauce. You can add or take away flour & milk to the thickness of your choice.
Once sauce is thickened, add the cheese.
Add the Cream of Mushroom soup last, right before mixing everything together.

I cook fettucine noodles to go with this. I mix the meatballs and sauce together right before serving. I hope that you enjoy! It is kind of rich, but fills you up.
Karianne Halcro

Monday, August 28, 2006

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Submitted by Angela Mills (from the Pillsbury "Casseroles" Cookbook):

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
1 pkg. 6 inch flour tortillas (pkg. of at least 12)
3 cups shredded Cheddar cheese (12 oz)

1) Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
2) Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.
3) Bake 40-45 minutes or until hot and bubbly.
4) Remove from oven. Uncover; sprinkly with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.