Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 packet ranch dressing mix

1 1/4 cup cooked bacon, crumbled

1 1/2 cup cheddar cheese

2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons garlic power

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon ground black pepper

3/4 teaspoon white sugar

2 1/2 cups cooked rotini pasta (1 minute past al dente)

3 cups fresh sliced mushrooms

15 cherry tomatoes, halved

3/4 cup sun dried tomatoes

3/4 cup crumbled feta cheese

1/2 cup chopped green onions

1/2 cup kalamata olives

3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.

Baked Spicy Chicken Tacos

Adapted from:  www.thecookierookie.com

1 tablespoon of olive oil
3 chicken breast, cooked and shredded

1 packet of taco seasoning

1/2 cup of onion, diced

1 can rotel

Stand n' Stuff taco shells

1/2 can refried beans

Monterey jack cheese, enough to melt on top of tacos

**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.

Enjoy! 

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 stick of butter

1 can of rotel, undrained

1 jar of Cheez Whiz

1 package of frozen broccoli florets

salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Vanilla Pudding Chocolate Chip Cookies aka The Perfect Chocolate Chip Cookies

Recipe courtesy of: Two Peas and their Pod

I saw a post on Facebook asking about the best chocolate chip cookie recipe and this recipe was provided.  I decided to make them during Christmas.  I was hoping they really were the best and I have to agree...they are.

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package vanilla instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)

2lbs. ground beef

1 small jar of green olives, sliced

2 bags of sharp shredded cheese

1 large (46oz) can of tomato juice

1 Tbsp. chili powder

1 small onion

1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Spaghetti

Green Olives

Ground Beef/Tomato Mixture

Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.

Pico de Gallo & Guacamole

I have recently fallen in love with pico de gallo.  I love to make it during the summer when the tomatoes are fresh.  This recipe came from Pioneer Woman.  Thanks PW!

5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion

3 whole Jalapeno Peppers

Cilantro

Lime Juice

Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

This is also perfect for making guacamole.  Take as many avocados as you would like, get the meat out and use a fork to mash up a bit.  Add a some of the pico with a little bit of lime juice and salt.  Yummy!  PERFECT guacamole!

MiMi's BBQ Meatloaf

I am NOT a fan of meatloaf.  My mom never cooked it and to see it...it looks gross with all that ketchup slathered on top of it...bleh!

When we lived in Oil City, my dear friend Melissa, had mentioned bringing meatloaf to a gathering at my house.  I was a bit concerned because of my meatloaf aversion but she said "this is really good and different."

Based on looks alone, it is NOTHING like a "normal" meatloaf, so that won me over and made me try it.  The taste was good...hard to explain but just a really good, somewhat barbecue-ish flavor.  Try it, you won't be disappointed.

1 cup fresh bread crumbs (2 pieces of sandwich bread)

1 onion, chopped finely (or use onion salt and powder for picky eaters)

1 1/2 tsp. salt

1/4 tsp. pepper

2 8oz. cans tomato sauce, divided (set 1/2 cup to the side for the sauce)

Mix above ingredients together well...don't not add meat yet.  Then add to 1 1/2lbs. ground beef.  Form into loaf and place in pan.  Put into oven at 350 for 15-20 minutes. While the meatloaf is cooking, make the following sauce:

Remaining 1/2 cup of tomato sauce

1/2 cup water

1 Tbsp. vinegar

3 Tbsp. brown sugar

1 Tbsp. ketchup

2 Tbsp. worchestershire sauce

2Tbsp. barbecue sauce

Remove the meatloaf from the oven and drain off any fat.  Pour sauce over loaf and cook for 1 hour or until done.  May want to baste occasionally or divide and pour sauce 2-3 times during cook time.

Serves 4-6 people.

Field Pea & Corn Dip

I'll be honest...the first time I saw this dip I thought...ewwww!  Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it.  It is delicious and very fresh tasting.  This is a perfect dip for summertime.  Not too heavy and made with good ingredients.  Eating it with the Fritos gives just the right salty kick to it.  This makes a TON so the recipe can be halved very easily.  Let me know if you love it!

2 cans field peas with snaps (15.8 oz can), rinse and drain

2 cans shoepeg corn (11 oz can), drained

2 cans Rotel tomatoes (10 oz can)

1 can diced tomatoes (14 1/2 oz can)

5 green onions, slices

2 cloves garlic, minced

1 Tbsp finely choppe fresh parsely

Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)

Stir all ingredients together.  Cover and chill 8 hours.  Add 2 diced avocados when ready to serve.  Drain.  Serve with Frito Scoops.  Yields 8 cups.

Cream Cheese Chicken Enchiladas

Recipe from:  http://pearls-handcuffs-happyhour.blogspot.com/

I.HEART.MEXICAN.FOOD!  Seriously, I could eat it every day.  My oldest son, Hayden, just the other day said, "Why do we always eat mexican food?"  Hmmm..."cause Mom's addicted to it, sweet boy."  The picture on Pinterest sucked me in and made me want to try this recipe.  The black beans and rice in the enchilada mixture is a little different but really good and very filling.  The cream cheese, in addition to everything else, makes it all come together. Speaking of really liking mexican...recently Hayden said, "When are we going to have those enchiladas with the black beans?"  I think he takes after his mom more than he would admit.  Ha!

2-3 chicken breasts, shredded

1 8 oz. pkg. light cream cheese

1 28 oz. can green enchilada sauce

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.  Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.  Cover the baking dish with foil and bake at 375 for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. 

Caramel-Apple Bread

My favorite desserts usually involved apples.  For my birthday each year I'm usually untraditional and go for an apple cake.  My mom-in-law, Eloise, is a wonderful baker and is my "cake lady".  Apples...warm...cinnamon...mmm!  Anyway...back to the coffee cake...

We had an Afternoon Tea at church for our widows a few weeks ago.  Even though I couldn't attend I knew I wanted something very special to make for these sweet ladies at our church.  My friend, Sandra, told me about making this recipe from Southern Living so I knew it would be delicious.  I hope you enjoy!

4 big apples (enough to get 3 cups chopped apples)

2 cups sugar

1 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinammon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

Peel and finely chop enough remaining apples to equal 3 cups. Set aside. 
Stir together sugar and next 3 ingredients in a large bowl.  Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and pecans.  Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.

For a variation of this recipe make a coffee cake.  Prepare recipe without pecans.  Everything else will be the same except make a wonderful Caramel Frosting to be drizzled on the cakes.

Quick Caramel Frosting

1 (14-oz) can sweetened condensed milk

1/4 cup light brown sugar

1/4 cup butter

1/2 teaspoon vanilla extract

Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.  Stir in pecans and drizzle over cakes.

Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)

3 cups chicken broth

1 cup heavy cream

1/2 tsp. salt

1 small can cream corn

1 cup sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 Tbsp. butter

1 green bell pepper, chopped small-ish

6 green onions, chopped

1 can Rotel tomatoes

1 clove garlic, minced

2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.

Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.

Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil

1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)

1 16-oz can refried black beans

1 15-oz can black beans, rinsed

1 14.5-oz can chicken broth

1/2 cup sour cream

1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.