Chicken and Veggie Tortellini

Ingredients:
4 zucchini, cut in 1/2 lengthwise
2 chicken breasts
1 Tbsp Italian seasoning
1 pkg frozen, cheese tortellini
1 pkg (7oz) pesto (can omit if you are allergic to pine nuts like yours truly), just add creamy italian dressing
2 large tomatoes, seeded and chopped
Top with grated parm cheese

1. Preheat grill to 300-350. Sprinkle chicken and zucchini with italian seasoning. Grill chicken and zucchini.
2. Cook tortellini according to package instructions
3. Coarsely chop chicken and zucchini. Toss with tomatoes. tortellini, pesto (or dressing). Serve immediately.

Macaroni Ham Salad

I love cold salads, even in the dead of winter. This is an easy one from a southern lady from Baton Rouge. :)

Ingredients:
3 cups uncooked elbow macaroni
1 cup chopped cooked ham
1 cucumber, seeded, peeled and diced
1 tomato, seeded and diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 1/4 cups mayo (yes I know, sooooo bad! )
1 1/2 tsp creole seasoning
2 tsp lemon juice
salt to taste

Cook the mac according to package instructions then add all other ingredients. Chill and serve.

Chili Style Spaghetti and Meatballs

Ya'll know that I just love my carbs. I am a pasta and bread girl. Any way to re-do spaghetti is a winner in my book. This is a re-vamped Southern Living recipe. Need I say more?

Ingredients:

1 1/2 lb ground beef
1 Tbsp grated onion
1 tsp salt
1 tsp cumin
12oz cooked spaghetti
1 Tbsp Chili powder
2 tsp olive oil
1 14oz can diced tomatoes
1 14oz can beef broth
1 6oz can tomato paste
1 4oz can chopped green chiles
1 15oz can black beans, rinsed and drained

Cheddar cheese, sour cream and such to top.

1. Combine first 4 ingredients until blended. Shape 1 1/2 inch meatballs. On a lightly greased broiler pan, arrange meatballs. Bake at 350 for 15 minutes.
2. Prepare pasta according to package instructions.
3. Cook chili powder and olive oil in a dutch oven over medium heat, stirring constantly. Stir in tomatoes and the next 3 ingredients. Bring to a boil then reduce to a simmer. cover. Simmer for about 10 minutes, then add beans and cook for 3 more minutes.
4.Serve over spaghetti with meatballs. use whatever topping you like. Enjoy. :)

Chimichurri Sauce

One of our favorite places on earth is Texas De Brazil. The last time we went they brought Chimichurri sauce for the meat. Absolutely fabulous! I found this recipe in Family Circle not too long ago and it is almost the same. :)

Ingredients:
1 cup fresh parsley leaves, chopped
1 shallot, coarsely chopped
3 cloves garlic, chopped
3 Tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1/4 tsp black pepper

Mix all ingredients in a food processor, then pulse to combine. Serve over a nice juicy steak. :)

Cajun Burgers

Love these bold flavored burgers. They have just enough kick for our family. If you didn't know- julia loves spicy food...so needless to say she loves these burgers. :)

Ingredients:

3/4 lb ground chuck
1/4 lb pork sausage
3/4 cup frozen onion and pepper mix (tricolor peppers--Kroger carries this)
1 Tbsp paprika
1 tsp salt
1 tsp minced garlic
1/4 tsp red pepper
1/4 tsp black pepper

Combine everything and pat into 4 burgers. Grill and enjoy!!

Pizza Dough

We are definitely on a pizza kick around here. I have to admit that we do not always make our own dough. Kroger has a great dough in the deli case for about a dollar. However, on the rare occasion I am feeling extra "Betty Crocker-ish" we make our own. Recipe makes 6 dough rounds (8-inches each)

Ingredients:

1 cup warm water 100-110 degrees
1/4 cup olive oil
1 (1/4oz) pkg of dry yeast
2 tsp honey
3 1/2 cup all purpose flour
1 tsp salt
PAM spray

1. Add the first 4 ingredients in a food processor for 20 seconds or until yeast is dissolved.
2. Add flour and salt, pulse about 6-8 times until the dough forms into a ball.
3. Place dough in a large bowl coated with PAM, also lightly coat the dough.
4. Cover and chill for at least 2 hours, up to 24 hours.

*** you can freeze this dough and it lasts 3 months.

Chocolate Peanut Butter Ice Cream Cake

This is a fun recipe. I know it really isn't ice cream "season" but my family is all about the ice cream all year long. :)

Ingredients:

4 cups rice krispies
6 oz semisweet chocolate
3/4 cup creamy peanut butter
3 pints chocolate chip or other icecream

1. Place cereal in a large bowl.
2. In a small sauce pan, combine chocolate and peanut butter. Cook over low until melted, about 2 minutes.
3. Add chocopeanutebutter mix to rice krispies. mix well and spread on the bottom of a 9-inch springform pan. Freeze until set for about 10 minutes.
4. Let ice cream soften until spreadable. Spread ice cream over crust and chill pie in the freezer for 4 hours up to 2 days.

Carmelized Apple Cake

I found this recipe a few years ago in Family Circle. This time of year we are obsessed with all things apple. This is a winner in our book.

Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices

1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.


****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)

Sausage Spinach stew

This is so easy, so filling, and so delicious! Can you tell we are always on a spinach kick in our house? :)

Ingredients:

1 Tbsp olive oil
12 oz, fully cooked italian sausage, sliced 1/4 inch thick
4 cloves garlic, thinly sliced
1 32oz container chicken broth
4 oz ditalini pasta
1 can cannellini beans rinsed
black pepper to taste
1 10oz pkg fresh spinach, stems removed
1/4 cup grated parm cheese

1. Heat oil in a large sauce pan over med heat. Add sausage and cook until browned. Stir occasionally, about 4-5 minutes. Place sausage on a plate.
2. Add garlic to the pan and cook for about 1 minute. Add broth and pasta, bring to a boil. Reduce heat and simmer for 8-10 minutes.
3. Add beans, sausage, and 1/4 tsp pepper.Cook until heated thoroughly, about 2 minutes. Remove from heat and add spinach, gently stirring. Once spinach is wilted, add Parmesan and dig in!

Veggie Stuffed Shells

I am not a huge fan of ricotta cheese...in small doses I like it so this is a perfect stuffed shell recipe for me. :)

Ingredients:

16 jumbo shells
2 cups marinara sauce
1 10oz pkg frozen spinach, thawed
8 oz frozen broccoli, thawed
1 15oz container of ricotta cheese
1/2 c grated parm cheese
1 cup mozzarella cheese

1. Preheat oven to 400. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread sauce onto the bottom of a 9 x 13 pyrex.
3. place drained spinach, broccoli, all cheese, except 1/2 cup mozzarella in a large bowl. Add salt and pepper.
4. Spoon mixture into shells and place over sauce in the pyrex. Sprinkle 1/2 cup mozzarella over the shells and bake 10-12 minutes. Increase the heat to broil and cook for another 2-3 minutes.

Enjoy!!

Becky's Taco Soup

My uncle's girlfriend is one.cool.chick. We love her and we are blessed that she is a part of our life. This is Becky's recipes. Thanks for sharing. We love you!!

Ingredients:
2 lbs ground beef
1 can light kidney beans
1 can chili beans
1 can green chiles
1 ranch dressing season packet (hidden valley)
1 taco seasoning packet
1 can corn
1 1/2 cups water
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes

Cook the ground beef, drain. Add all other ingredients, heat and serve. Easy and super delicious!!

Ham and Broccoli Quiche

I love breakfast food...not the pancakes, waffles and such but the meat, eggs and potatoes. I just can't get enough of it. This is an easy and delicious fav in our house. It can also be frozen. So make one for dinner and freeze a second. :)

Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard


Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.

Stacy's White Chicken Chili

A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)

Ingredients:

1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese


1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.


*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)

Chicken and Sausage Creole

I love the one dish wonder thing--we eat this a lot and it is so YUMMY! :)

Ingredients:
1 cup uncooked long grain rice
2 14 oz chicken broth
1/2 lb sausage links cut into 1/2 inch rounds
1 med onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 14oz can diced tomatoes
2 tsp parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves

1. Cook rice according to package instructions, but substitute the water for chicken broth.
2. Saute sausage and the next 4 ingredients in a lightly greased large pot over med heat for 5 minutes or until veggies are tender. Stir in the remaining broth, chicken and the next 5 ingredients. Bring to a boil over medium heat . Reduce heat to low, stirring occasionally for about 20 minutes.
3. Remove the bay leaf and serve the mixture over rice. :)

Chicken and Noodles

Ingredients:
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley

1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.

Dijon Pork "Choppers"

So Julia calls them pork choppers...too much cuteness.

Ingredients:
4 tbsp steak seasoning
2 tbsp flour
1/4 cup butter. melted
2 tbsp dijon mustard
1 pork loin, fat trimmed (about 4 lbs)

1. Combine 1st 4 ingredients and rub mixture evenly over the roast. Place the roast in a foil lined broiler pan.

2. Bake at 475 degrees for 20 minutes. Then reduce heat to 350 degrees and bake for 50 minutes. Let stand for 15 minutes after removing fro the oven. Slice and serve.

Easy BBQ sauce

Ingredients:

1 1/4 cup Ketchup
1/3 cup molasses
2 tbsp cider vinegar
1/2 tsp hot sauce
1/4 tsp liquid smoke

Wisk it all together until well blended. Boo-yah! There you have it!

Lemony Herb Pasta

Ingredients:
1 container ricotta cheese
5 tbsp lemon juice
1/4 cup grated parm cheese
1/3 cup chopped parsley
1 tbsp olive oil
2 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1 lb penne pasta
1 lb asparagus trimmed and cut into 1 inch pieces
8 slices bacon, cooked and crumbled

1. Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, parm cheese, parsley, olive oil, lemon zest, salt and pepper.Set aside.

2.Add penne to boiling water and cook for 7 minutes. Add asparagus to the pot for the final 3 minutes of cooking time. Set aside 1 cup "pasta water", then drain the pasta mixture, putting the pasta and asparagus into a serving bowl.

3. Add ricotta mixture and bacon to the bowl and stir well and add the "pasta water" 1/4 cup at a time. Serve immediately.

This is a high fat but high flavor dish ----worth every single gram of fat!!

Crock Pot Veggie Chili

Simple, healthy and delish. this is one of those throw it together and hope it turns out kind of thing. We love it and it is so easy.

Ingredients:

1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn

1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.

The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.

Collard Greens and Onions

I love greens, good old salty, vinegary greens. This recipe was adapted from a Southern Living recipe from a few years back.

Ingredients:
3 16oz pkgs of fresh collard greens
2 medium red onions, very finely chopped
2 tbsp vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbsp dark brown sugar
1 1/2 tsp salt
1/2 tsp crushed red pepper

1.Trim off the thick stems from the collard leaves and wash the leaves well.
2. Saute onions in hot oil over medium-high heat for 8-10 minutes. Add broth and the last 4 ingredients.
3. Gradually add collards and stir occasionally. Cook 8-10 minutes or until wilted. Reduce heat to medium and cook, stirring occasionally for about an hour.

Cinnamon Bun Cake- Easy Peasy!

Give me butter, cinnamon and sugar and I am in heaven. FOR REAL! I love all things cinnamon. This recipe is fab-fab-fab! Fully loaded to the max with fat and calories and worth every single pound!! :) I have eaten this whole cake by myself..over 2 days of course.:) This is a great substitute for cinnamon buns---that experiment was a major flop in our house. I am not a gifted bread maker...at all.

Ingredients:

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon

Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

Mix together dry ingredients, then add the wet ingredients---make sure you add the butter last. Pour the batter into a greased 9×13 pyrex. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake (marble like). Bake for 25-30 minutes at 350 degrees. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.

No-Bake Blueberry Naner Pie

This recipe is just simply divine. Oh my. What I love about it is that you can cover your blueberry cravings even out of season. I found this recipe at www.crystalandcomp.com. (By the way she totally rocks!) We love, love, love it.:)

Ingredients:
8oz cool whip, room temperature
1 block cream cheese, room temperature
1 graham cracker pie crust
2 bananas, sliced
1 can blueberry pie filling
1 tbsp vanilla
1 tbsp sugar

1. Combine cream cheese and whipped cream, until smooth
2. After about 3 minutes of mixing add sugar and vanilla. Mix about 2 more minutes.
3. Line graham cracker crust with slices of banana.
4. Pour the cool whip mixture over the bananas and smooth on top.
5. Evenly pour the entire can of blueberry pie filling over the cool whip mixture.
6. Cover and refrigerate 4-6 hours.

Cucumber Pasta Salad

So as summer is winding down we are squeezing the last bit of summer onto our palate before it is the season of soups, stews and all thing casserole! This mac salad is a favorite for us. I revamped a recipe that i had and this is what we ended up with.:)

Ingredients:
1 1/2 cups dry macaroni
1/4 cup sugar
1/3 cup mayo- we use good ol' Dukes
1/8 cup white vinegar
1/3 cup cucumber, seeded and diced
1/3 cup frozen peas, thawed
1/4 cup carrots, shredded
1 tsp yellow mustard
salt and pepper to taste

1. Cook the pasta per box directions. Rinse and allow to chill.
2. Mix all remaining ingredients and then add the macaroni.
3. Chill before serving.

Mawmaw's Green Bean Salad

I never had the opportunity to meet Tom's grandmother, but her love of cooking has been passed to our family. We have been blessed to have some of her cookbooks. I find myself looking for the dog-eared and well worn pages to see what she loved the most. I guess I am just sentimental like that. In thumbing through one of her books one day I found a hand written recipe that sounded delish! It is a stellar cold salad. Love it! So thank you Mawmaw for giving Tom such warm memories of being in your kitchen. Thank you for your love of homemaking and cooking for your family...

Mawmaw's Green Bean Salad

ingredients:
5 cans of cut green beans
1/4 cup chopped onion
1 cup diced celery
1/2 cup chopped sweet pickle
1/2 cup pimento

dressing:
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
pepper to taste
1/2 tsp garlic powder
cayenne pepper to taste


Mixed salad ingredients and dressing ingredients separately, then combine. Refrigerate overnight before serving.

Beef or Chicken Marinade

Ingredients:

1/4 cup soy sauce
3 tbsp honey
2 tbsp white vinegar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
3/4 cup vegetable oil
2 green onions, chopped
1 tsp coarsely ground black pepper


1.In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.

Pork Marinade

Ingredients:
1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chile sauce
3/4 cup pineapple juice
2 teaspoons white sugar


Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill. This is great on pork chops.:)

Spiced Apple Rings

Okay, these sound weird...but let me tell you they ROCK! you can prepare them and keep them in the fridge like you do pickles and munch on them any time. Julia loves these!

Ingredients:
4 small apples
1/3 cup red hot candies
1/4 cup sugar
2 cups water

Peel apples. Core and cut crosswise into 1/2 inch rings.

For the syrup: in a lrage skillet combine candies, sugar and water. Cook and stir over medium heat. Bring to a boil until the candies dissolve. Add the applesto the syrup and bring to a boil. Reduce heat and simmer for 10-15 minutes or until apples are tender. You might want to spoon the syrup over the apples periodically. Cover and store apples in the syrup in the fridge for up to 1 month.


Thanks Mrs. Pat for another killer recipe.:)

BBQ Green Beans

Again, thank you Mrs. Pat for teaching me how to make these beans. We love them!


Ingredients:
4 slices of bacon, chopped
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 Tbsp Worchestershire sauce
2 cans cut green beans, drained

Preheat oven to 350 degrees. Brown bacon and onion in skillet. Add ketchup, sugar and W sauce. Simmer for 2 minutes. Pour beans in a 9x9 pyrex. Pour bacon mixture over the beans, but DO NOT STIR. Bake for 30 minutes, uncovered on the lower rack of teh oven.

Broccoli Raisin Salad

This recipe was given to me from a dear friend at church. Thank you Mrs. Pat.:)

Ingredients:

2 head of broccoli
1 cup mayo
3 TBSP red wine vinegar
1/2 c grated parm cheese
1/2 medium red onion, chopped
2 cups GOLDEN raisin (drop in boiling water for 1 minute, then cool)
10 pieces of cooked bacon, crumbled

Combine mayo, vinegar, parm cheese, onon, raisins and bacon in a large bowl. add broccoli and mix well. Refrigerate until serving. Best if made the day you are serving it.

Eclair Cake

My second mama Deborah is the queen of this recipe! We know if she is going to be there, then so will the eclair cake. Thank you for this amazing recipe and all of the times you've made it for us!

Ingredients:
1 box graham crackers
1 box french vanilla instant pudding (6 oz)
9 oz cool whip
3 cups milk
1 tub chocolate frosting

Mix the pudding with 3 cups cold milk, beat for 2 minutes. Fold in cool whip.
in a 9x13 pyrex alternate layers of graham crackers, pudding mixture, ending with graham crackers. Spread the frosting on top and refrigerate until serving.

Chicken Burritos

I originally made this recipe for my dad's birthday bash a few years ago and it has been a hit in our circle of friends ever since. Not only is it relatively easy but it is great frozen or left over. I usually make 6 pans at a time and stock the freezer.

Ingredients:
2 pkgs shredded mexican blend cheese
3-4 chicken breasts
2 cans of rotel
1 onion, diced very small
1/2 cup sourcream
1 block cream cheese (do not use low fat)
1 can cream of chicken soup
taco seasoning
a dash of cayenne
16 burrito size flour torillas


This recipe yields 2 9x13 pyrex dishes with 16 burritos. Boil chicken and shred. Return to pan. saute onion with taco seasoning for about 4 minutes in a medium pan in olive oil. Add chicken and cook for another 2 minutes. Then add 1 can of rotel. let simmer for a few minutes then set aside. In a seperate medium size pot add cream of chicken soup, sour cream and cream cheese with the other can of rotel. Over medium heat, stir frequently until the mixture is almost smooth and the cream cheese is melted. Set aside. Add 1/4 cup of the chicken mixture into each tortilla with shredded cheese on top. Roll and place in pyrex seam side down. Top the burritos with the sauce and add cheese to the top. Bake at 375 for about 30 minutes covered. Uncover and bake for another 5 minutes.

*This recipe is excellent frozen as well.

Parmesan Basil Orzo

I found orzo in college. God bless whoever invented it. Is is rice, is it a noodle...no it's orzo.:) This was created in our college apartment for one of our dinner parties.

Ingredients:
1 cup uncooked orzo
1 can chicken broth
1/2 c grated parm cheese
1/4 c fresh chopped basil
1 tbsp butter

Melt the butter in a skillet and stir in orzo, saute until lightly browned. Add chicken broth and bring to a boil. Cover and simmer on low heat until orzo is tender (about 15-20 minutes). Mix in the parm and basil. Add salt and pepper to taste.

Country Green Beans

I love green beans, so much so that I would always go up for 2nds and 3rds at Wednesday family dinner at church as a child. No joke---my pastor called me "string bean." Guess what- I still love that green veggie. :)

Ingredients:
2 lbs fresh or frozen greenbeans (whole)
5 slices bacon finely cut
1/2 tsp dried red pepper flakes
1/2 tsp sugar
1 1/3 cup water
salt to taste


Combine all ingredients. Cover and simmer for about 1 hour.

Salmon Burgers

Oh my goodness, these are kickin' good! We love fish...all fish, any fish, any day, any meal. :) LOVE IT! These are so summery and just plain super! I found a variation of this recipe in Family Circle and re-vamped it to our liking.

Ingredients:
1 1/4 lbs salmon fillet
2 scallions, trimmed and chopped
1 tbsp dill
1 tsp lemon zest
1/3 cup panko bread crumbs
1/4 tsp salt
1/4 tsp pepper

1. Remove skin from the salmon fillet, then coarsely chop the salmon.
2. put salmon in a food processor with scallions, dill, lemon zest, bread crumbs, salt and pepper. Pulse until the salmon is the consistency of ground beef, not too long at all.
3. Form patties an d coat with non-stick spray. Grill about 5 minutes and flip for another minutes. Serve with tartar sauce and lettuce.

Mexican Chicken Casserole

Our family has a loves this easy throw it together dish that is a palate pleaser. I found this recipe in the February 2011 All You magazine.

Ingredients:
3 chicken breasts cut into bite size pieces
1 tsp taco seasoning
1 red or green pepper, seeded and chopped
1 1/2 cups salsa
2 oz cream cheese
1 can black beans, drained and rinsed
1 chopped tomato
2 tortillas
1/2 cup mexican blend cheese

1.In a skillet over medium heat, spray non stick cooking spray. Add chicken and taco seasoning. Stir and cook for about 2 minutes. Add salsa and stir occasionally for about 2 minutes.Add cream cheese, stir constantly for 2 minutes. Then add beans and tomatoes.
2. Spoon 1/3 chicken mixture into an 8x8 pyrex dish. Cover with a tortilla, then spoon the 1/2 remaining mixture into the pan. Top with 1/2 cheese. Top with a tortilla and remaining chicken mixture.
3. Cover and bake at 375 for about 2o minutes, uncovered until cheese is melted.

Cream Cheese Chicken

Have you noticed the trend of high sodium recipes? Sorry about that. Rarely do people get the green light to go hog wild with sodium from the doctor, but I am one of those extremely lucky people. :)No really, I have extremely low blood pressure so I am told to get quite a bit of sodium and I have to say I think I like that!

This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)

ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese

1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.

****This can be served immediately or frozen.

Potluck Chicken Tetrazzini

Just a little trivia, well because Tom and I love useless knowledge. :) Do yu know where the name chicken tetrazzini originated from? In 1908 it was created in honor of an opera star named Luisa Tetrazzini in San Fran. :) just in case you didn't know.:)

I believe i cut this recipe out of a Southern Living magazine years ago. LOVE IT! This is delish-delish!

ingredients:
1 rotisserie chicken, already prepared
1 pkg linguine
1 pkg fresh asparagus, trimmed and cut into 1 inch pieces
1 8 ounce pkg whole mushrooms
3 yellow and/or red peppers cut into 1 inch pieces and seeded
2 tbsp butter
1/4 cup flour
1/8 tsp pepper
1 can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (Kroger sells this)
2 slices sourdough bread, cut in cubes
1 tbsp olive oil


1. Remove meat from chicken (white and dark meat) cutting into chunks equaling about 3 cups.
2. Cook linguine according to pkg instructions, add asparagus in the last minute of cooking, drain and return to pan.
3. In a large skillet cook peppers and mushrooms over medium heat, about 10 minutes or until tender. Stir in flour and black pepper until combined. Add milk and broth all at once. Cook and stir until thick and bubbly.
4. Add veggie mixture to the chicken and swiss. Toss and coat. Pour mixture into a 3 quart baking dish.
5. In a medium bowl, toss together bread cubes and olive oil. Spread mixture over the pasta mixture.
6. Bake uncovered for 15 minutes at 350 degrees. Let stand for about 5 minutes before serving.

Veggie Bacon Pasta

So if you STILL have garden veggies galore, here is another easy recipe to mix up. I made this one night, once again- when we had a ton of fresh veggies from our friends with gardens.:)

Ingredients:
1 pkg egg noodles
1 small onion chopped
1/2 pkg bacon
2 squash cut and sliced (cut in half circles)
1 zucchini the same way
2 tomatoes, seeded and chopped
1/2 cup balsamic vinaigrette dressing (we use Kraft)
Salt and pepper


1. Cook noodles according to package.
2. fry bacon and remove from the pan (saving the grease).
3. Add onions to the pan and saute in the bacon grease.
4. Add zucchini and squash to the mix and cook until semi tender.
5. Add tomatoes and bacon; continue over medium heat for 5 minutes.
6. Toss pasta with the veggie concoction and 1/2 cup dressing.

Spinach Mushroom Bake

In Florida this summer we went to a restaurant that served a similar dish and it was heavenly! If you haven't already noticed the trend, I love all things veggie. I am allergic to many fruits so it is rare that you will find much of that in my kitchen. But veggies that is a different story. Anyway, when I got home I tried to recreate the dish from the restaurant and it was a close second.

ingredients:
2 tbsp butter
1 lb mushrooms sliced
2 packages frozen chopped spinach (Kroger brand rocks)
1/2 onion, chopped
salt and pepper to taste
1 cup grated cheese of your choice, I used Italian blend or cheddar

1. Saute mushrooms in butter over medium heat for about 5 minutes or tender.
2. Separately, cook spinach according to the package. Drain spinach and spoon into a 9x13 pyrex that is greased.
3. Sprinkle salt on top of spinach, then add onion and 1/2 of the cheese.
4. Place mushrooms in the dish, then add remaining cheese. Bake at 350 for 30 minutes.


This is soooooooooooooooooooo good!

Squash Casserole

This recipe is perfect to take care of all of the extra garden veggies you might have laying around. It is also a killer Fall side as well. Really, I could eat this just about any time. :) Our friend Janney, who is the queen of all things Southern, gave me this recipe.

ingredients:
cream of mushroom soup
1/2 cup sour cream
4 cups cooked and drained squash, sliced (not mushy!) - I sometime use 1/2 zucchini and half yellow squash
1 cup shredded carrots
1/4 cup chopped onion

topping-
2 cups stuffing mix (I use 1 box of stovetop)
1/4 cup melted butter

1. Mix casserole ingredients and place in a 9x13 pyrex
2.Bake at 350 degrees for about 4- minutes, uncovered

Pork BBQ (My momma's recipe)

Years ago we had "incident" with a crockpot roast when Tom and I were first dating. So that Christmas Tom bought my mom a "Slow Cookers For Dummies" cookbook. As hysterical as this was and still is, we have gotten so many wonderful recipes out of it. Just for the record the recipe my mom followed was a flop, she is a AMAZING cook! :) Anyway, this recipe is from that cookbook. We have made this BBQ for at least 1000 people (seriously) since then. So cheers to mom for the tough roast over a decade ago! :) I'd say it was a blessing, right?

So per Kristina's request, here is the super easy BBQ recipe.

ingredients:
2 tbsp olive oil
3-4 lb boston butt, fat trimmed
1 large onion, sliced thin
2 cloves garlic, minced
2 cups BBQ sauce ( we use Cattlemans from Sam's Club)
1/2 cup water


1. Lightly spray a 4-6 quart slow cooker with oil of your choice.

2. Heat olive oil in a large non stick skillet over medium/high heat. Add pork and brown evening on all sides. Place in the crockpot.

3. Add onion and garlic to the skillet and cook for 7-8 minutes. Add BBQ sauce and water, then simmer. Pour over meat.

4. Cover and cook on low for 8-10 hours. Remove meat from the crockpot and shred with a fork.


*This is also wonderful frozen. We make a full batch and divide in gallon size ziplocks. This BBQ goes a long way and you could probably feed 40 people. :)

And So it Begins..

For those of you who may not know me well, I LOVE TO EAT! I am a firm believer that God gave us taste buds and so many different flavors to truly enjoy food (in moderation of course). Our kitchen is the meeting place in our home; the place where all of the fun happens. I have many memories as a child in our kitchen together as a family and I would like Julia to have the same warm feelings of home. One thing I adore about my husband is that he can cook! I think there is a special place in heaven for men who cook, I'm just sayin.' :) We have created so many wonderful meals together, side by side, and it is even sweeter now that Julia has joined us.

Even thinking of my aunts, my nana and my granny...so many memories have been made in the kitchen. I get very sentimental thinking about our time together and how much I have learned from them about life, love and faith gathered in the kitchen. No matter what curve ball life throws to a family we all still gather in the kitchen around the table to eat.

So this blog is intended to capture these moments in my life. The sweet memories with the people I love and the wonderful concoctions we create together. I encourage you to make meal time a meaningful and celebratory part of your day. It is a special time to gather together and share that will make lasting impressions on your children creating a special legacy. It certainly has for me. :)

Sausage Gravy

I love the sausage gravy at Bob Evans. I was browsing the internet a few years ago to find a comparable recipe and I do believe that this one is better, plus I don't have to travel to Ohio to eat it!

ingredients:
1 lb sage flavored sausage
1/4 cup finely chopped yellow onion
6 tbsp flour
4 cups whole milk---this does make a difference
1/2 tsp poultry seasoning
1/4 tsp nutmeg
1/4 tsp salt
2 dashes worchestershire sauce
2 dashes tabasco sauce
2 tbsp butter

1. In a 4 quart sauce pan, heat over medium high heat. Crumble sausage and let brown for 2 minutes, the turn down to medium heat, cooking until there is no pink. stir in onions and cook until they are transparent.

2. Turn pan back to medium high heat and add flour slowly and cook for 6-8 minutes until the mixture is golden brown and starts bubbling.

3. Stir in pultry seasoning, nutmeg, worchestershire sauce, tabasco and salt. Cook for 1 more minute. Slowly add milk and cook over medium heat until thick, about 15 minutes. Stir occasionally.

This feeds about 10 people unless I am there, then it will feed about 5. :)

Beef and Broccoli

If you didn't already know i have a love affair with chinese food, seriously. I love it and I could get take out for breakfast, lunch and dinner 7 days a week. No joke, ask Tom. :) There for a while this obsession was getting pretty pricey so I made an effort to learn to cook it myself. While it isn't exactly the same, it is pretty darn close.

this recipe was adapted from one that I found on www.allrecipes.com

ingredients:
1 lb flank steak or sirloin, thinly sliced
1 lb broccoli florets, frozen is fine
2 tbsp oil, whatever you usually use
2 cloves garlic, pressed

marinade-
1 tsp soy sauce
1 tsp rice wine, much cheaper at the asian market on Hull street. :)
1/2 tsp corn starch
1/8 tsp black pepper

Sauce-
2 tbsp oyster sauce, trust me. :)
1 tsp rice wine
1 tsp soy sauce
1/4 cup chicken broth

1. Mix the marinade ingredients, then marinate the beef after slicing. Let stand for about 15 minutes.

2. Make sauce.

3. Blanch broccoli for about 2 minutes, then drain thoroughly.

4. Heat a wok to high heat, add cooking oil. Add beef and spread over the surface to make a single layer. Let it fry for 1 minute, then flip. Add the garlic to the wok and fry for another minute. Pour in sauce and broccoli and bring to a boil. Pour cornstarch and cook, stirring constantly until the sauce boils and thickens.

5. EAT and enojoy the heafty amount of sodium that you are devouring. :) :) :)

Greek Salad

I have some amazing friends who are keeping our family fully stocked on fresh veggies this summer. We are blessed! I put this together one evening when we had a stockpile on the counter. it is one of my favorites.

Ingredients:
About 6 tbsp olive oil
About 2 tbsp lemon juice, fresh is best
1 tsp vinegar
1 clove garlic, minced
1/2 tsp oregano
3 large tomatoes, seeded and chopped
1 cucumber, peeled, seeded and chopped
1/2 red onion...if they have too much of a bite to you, soak them in vinegar prior to adding
1 green pepper, seeded and chopped
1 can black olives, chopped
1 pkg feta cheese

1. Whisk olive oil, LJ, garlic and oregano together, add salt and pepper to taste.

2. Combine all veggies and olives and toss with the dressing. top with feta cheese.

Egg and Olive Potato Salad

Not sure where I found this recipe, I wrote it down in college and it has managed to stay in my recipe box...so it must be worth keeping. :) I love olives and they add the perfect tang to a wonderful American classic.

Ingredients:

3 1/2 lbs potatoes
1 tsp salt
5 hard boiled eggs, grated
1 jar pimiento stuffed green olives, drained and chopped
1 celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise ( I am a Dukes girl)
1/2 tsp pepper
paprika to garnish

1. Peel potatoes and cut into 1 inch cubes. Cook potatoes and salt in boiling water 15-18 minutes or until tender. Drain potatoes and let cool for 10 minutes.

2. Stir together eggs and the next 5 ingredients in a large bowl. Add potatoes and toss gently to coat. Cover and chill for at least 2 hours. Sprinkle with paprika.

Corn Chowda

This recipe is from the Best of Southern Living Cookbook, I can't remember which year. This is so hearty and fabulous. O cannot wait until Fall so that it will be appropriate to cook chowders and stews.

Ingredients:
6 strips of bacon, diced
2 medium onions
6-8 small potatoes, pared and diced
2 cups water
1 tsp chicken bouillon
3 cups milk
2 cans cream style corn
1/2 tsp salt
1/8 tsp cracked pepper

Brown bacon, remove from pan and drain. Pour off half of the bacon grease and cook onion until soft in the remaining grease. Add potatoes, 1 cup water and bacon. Cook over medium heat until potatoes are fully cooked. Add bouillon, milk, remaining water and corn. Simmer for 15-20 minutes. Add spices and serve.

Salami Garlic Knots

This is a good old Southern Living recipe. Don't you love SL? This is a goodie and a crowd pleaser. Julia really loves these.

Ingredients:
2 ounces of salami, finely chopped
2 cloves garlic, finely chopped
1 medium jalapeno, seeded and finely chopped
1 egg, beaten
1 tub of refrigerated pizza dough
coarse salt
serve with spicy brown mustard

1. In a bowl mix salami, garlic and jalapeno.

2. Unroll pizza dough and cut crosswise into 12 pieces. roll each piece individually into 7 in ropes. tie each piece in a knot and place on a cookie sheet.

3. Brush the knots with egg and sprinkle with salami mixture and coarse salt.

4. Bake until golden, about 18 minutes at 400 degrees.

Hot Beef Dip

This is a favorite from my Aunt Kimmy. I have learned so much from her and I truly believe that my love for all things creative and cooking come from her. She is quite the lady.

Ingredients:
2 pkgs dried beef
4 blocks cream cheese, softened
1 container sour cream
8 tbsp chopped onion
4 tbsp chopped green pepper

Mix all ingredients well and pour into baking dish. Top with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with crackers or thinly sliced baguette bread.

Spinach Artichoke Dip

This recipe was in a MOPS fundraising cookbook that I purchased. It is a crowd pleaser for sure. :)

Ingredients:

2 cups mozzarella cheese, shredded
1 bag frozen chopped spinach
1 can artichoke hearts, not marinated
2 blocks cream cheese, not fat free or reduced fat
16 oz sour cream
shredded Parmesan cheese for topping

Mix all ingredients except 1 cup of mozzarella cheese and Parmesan cheese. Bake in a casserole dish uncovered at 350 degrees for 45 minutes.

It is best to serve with pita chips...the sea salt flavor are the best.

Do Nothing Cake

This is a recipe that was given to me from a dear friend, Pat. She is such a role model for me as a wife, mother and keeper of the home. :) She is such a blessing and my life is certainly better because she is in it. This recipe reminds me of church potluck. It calls for nuts and if you are making it for me, please leave them out. (smile) I have never had it with nuts and I think it is fantastic.


Cake-
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1 can crush pineapple, UNDRAINED

Mix all ingredients and bake in a greased 9x13 pyrex for 40 minutes at 350 degrees

Topping-
1 stick butter
1 cup sugar
2/3 cups evaporated milk
1 cup chopped pecans
1 cup coconut

Melt butter on the stove, add sugar, milk and mix well. Cook for about 5 minutes. Remove from the stove. Stir in nuts and spread over warm cake.

Country Green Beans

I ran across this recipe on www.allrecipes.com when I was preparing to cook for over 300 women for a conference at our church. My momma always said don't try new things on people you don't know, but I did anyway. This was a goodie for sure. If you don't know, I have a love for green beans that started as a little tyke. Love, love, love them!

Asparagus Salad

This was given to me by a friend named Jeanna, who happens to be the queen of cooking and hospitality...aka. Superwoman! This is such a delicious summer treat as it is cool and fresh.

Ingredients:
2 lbs asparagus
1 lb sliced button mushrooms
1 large onion thinly sliced
6 oz balsamic vinegar
2 oz olive oil
2 tbsp garlic, minced
1 tbsp oregano
2 tsp sugar or splenda
1/2 tsp black pepper
1 tsp salt

1. Rinse asparagus and break off ends. Cut asparagus into thirds and microwave on high for about 6 minutes. Mix asparagus, onions, mushrooms together then combine remaining ingredients to create a vinaigrette.

2. Pour vinaigrette over salad and allow it to marinade for several hours, overnight is best.

I could eat this as a stand alone dinner, it is SO SO GOOD! Thanks Jeanna for a keeper!

Yum Yum Chili

This is a generic chili recipe that I had that I mixed and matched a few other ingredients to my taste. I have to be honest, my husband is not a fan but Julia digs it. I think that the fresh peppers give it a nice tangy kick. :) Plus, it is a crockpotter. Boo-yah!

Ingredients:

1 1/2 lbs lean ground beef or turkey
2 onions, chopped
1 yellow bell pepper, seeded and chopped
1 red pepper, seeded and chopped
2 garlic cloves, minced
2 cans kidney beans
1 can of plain diced tomatoes
1 can of tomato sauce
1 cup chicken broth
3 tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt

1. Combine beef, onions, peppers, garlic, beans, tomatoes, tomato sauce, broth, 2 tbsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano in the crockpot. Cover and cook on high for 4 hours or low for 6 hours.

2. When cooked, stir and add remaining tbsp chili powder, and 1/2 tsp cumin and oregano.

Molasses Baked Beans

This is a recipe that I tweaked from Family Circle (LOVE!!) Again, another crockpotter---see the trend here? This is a classic with a twist.

Ingredients:
1 lb navy beans rinsed and soaked overnight
1/2 tbsp baking soda
4 slices of bacon
1 medium onion, finely chopped
1/4 cup molasses
1/4 cup dark brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper


1. Drain the bean and place in a large saucepan. Cover with water 2 inches above beans. Stir in baking soda. Bring to a boil over medium high heat and boil for 15 minutes. Skim off any foam that accumulates.

2. Heat a 10 inch nonstick skillet over medium heat and add bacon, cook for 4 minutes, stirring occasionally. Add onion and cook for 5 more minutes, stirring almost constantly.

3. Drain beans and transfer to crockpot. Top with bacon mixture. Stir in molasses, sugar, boiling water and 1 tsp dry mustard. Cover and cook on high for 5 hours or low for 6 1/2 hours.

4. When cooked, stir in 1 tsp dry mustard, cider vinegar, salt and pepper. Serve immediately.

Green Rice Casserole

This recipe is from Crystal with www.moneysavingmom.com. This is a family favorite of hers which has quickly become a staple at our house as well. Not only is it delicious, but it is inexpensive and freezes well.

Ingredients:
3 cups cooked rice, white or brown
2 eggs, beaten
1 cup milk
1/3 cup chopped dried parsely (yes 1/3 CUP)
4oz can diced green chiles
2 cups grated cheddar cheese
1/2 cup butter, melted
1/4 tsp black pepper
1 tsp salt
1 small onion, finely chopped

Combine all ingredients and pour into a 9x13 pyrex. Baked covered at 350 degrees for 3o minutes, uncover and bake for 10 more minutes.

PS. this rice goes a very long way. this one pan can feed about 12 people.

Crockpot Rotisserie Chicken

I found this recipe by chance roaming through the blogosphere and it flat out ROCKS! It is easy-peasey and super delicious!

Ingredients:

1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder

2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed

1. Combine spices in a small bowl.

2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.

3. Rub the spice mixture all over the outside of the chicken, top and bottom.

4. Place all veggies in the botton of the crockpot, then place your chicken on top.

5. Add about 1 cup of chicken broth.

6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.

Happy Eating!