Wednesday, February 27, 2008

Watergate Salad

1 large can crushed pineapple
1 package pistachio pudding mix
1 cup nuts, chopped (Walnuts or Pecans)
10 ounce cartoon Cool Whip
2 cups marshmallows (optional)

Mix together dry pudding mix and other ingredients. Refrigerate.

Serves 8 to 10 people.

I love this recipe. It's like a dessert to me, not sure why they call this one a salad. It goes with anything and makes a great dish to take along to any occasion.

**For a pretty presentation I like to save a little of the cool whip and chopped nuts and put on top of the bowl. Sprinkle it with finely grated nuts.

Cashew Chicken

4 boneless, skinless chicken breasts, cubed
1 medium onion, diced
3 cups sliced mushrooms (8 ounce sliced or 10 ounce can)
1 cup uncooked regular long grain rice
2 teaspoons ginger
3 chicken bouillon cubes, or 3 teaspoon granules
1 1/2 cups broccoli pieces
1 cup cashew nuts
salt, pepper, and soy sauce to taste

Preheat oven to 375 degrees. Add onion,chicken, and one crushed bouillon cube to casserole dish.
Cover and microwave on medium high for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger, and remaining bouillon cubes(crushed) into same dish. Cover and bake in oven for 30 minutes. Stir. Add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for another few minutes so moisture will be absorbed. Stir in 1/2 cup of cashews, salt, pepper, and soy sauce. Add remaining cashews.

This is one of my favorites..We love Thai food!

California Chicken

Pour 1 cup rice in bottom of a buttered casserole dish. Pour one envelope Lipton's onion soup mix over top of rice. Lay skinned chicken breasts over top of soup. Pour one can Cream of Mushroom soup diluted with 2 1/2 cups water over chicken. Dot with butter. Cover and cook for 1 1/2 hours at 325 degrees.

Easy and good!

French Fry Casserole

1 cup chopped celery
1 can tomato soup
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 cup water
1package frozen French Fries

Brown celery in oil. Add meat and brown. Drain fat. Mix soup, ketchup,and water. Let come to a boil. Alternately layer meat and sauce in casserole dish. Arrange French fries on top. Bake at 400 degrees for 40 minutes..

This is a good one that the kids always enjoy.

Tuesday, February 5, 2008

Cornbread Cake with Honey Glaze

1 cup plus 2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. Sprinkle bottom and sides of pan with 2 tablespoons cornmeal; set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.

In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Honey Glaze:

1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

combine all ingredients and stir until smooth.

Cornbread is good enough alone but with this glaze....well you just try it for yourself.

Potato Soup

1 (30-ounce) bag frozen hashbrowns
3 (14-ounce) cans chicken broth
1 (10.75- ounce) can crean of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened

If desired garnish with any of the following are all: minced green onion, ham, bacon, cheese

In a 6 quart Crock Pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; and cook 30 minutes, stirring occasionally, until combined. Garnish if desired.

This can also be done on stove top.

I love this potato soup. It taste just like resturant style.

Corn Pudding

1/2 cup plus 2 tablespoons butter, divided
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar Cheese
2 (1 pound) bags frozen niblet corn, thawed
1 1/2 cups round buttery crackers, crushed

Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.
In a large bowl, whisk together cream chese and eggs. Stir in cheese, corn, and onion mixture.
Spoon into prepared baking dish.
In a small bowl, combine crackers and 2 tablespoons butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 munutes, or until toothpick inserted in center comes out clean.

I love this one. Give it a try.

Crock Pot Italian Chicken

1/4 cup butter
1 (o.7-ounce) package Italian salad dressing mix
2 (10.75) cans golden mushroom soup
1 (8-ounce) container cream cheese with chives and onion
1 cup dry white wine
6 boneless, skinless chicken breast halves

Hot cooked angel hair pasta

In a medium saucepan, melk butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheesse, and wine; until cream cheese is melted.

Place chicken in bottom of a 6-quart Crock Pot. Pour butter mixture over chicken. Cook on low, 4 to 6 hours. Serve over pasta.

Kentucky Fried Chicken

3 cups self-rising flour
1 Tablespoon Paprika
2 envelopes Lipton Tomato cup a soup powder
2 packages Italian Good Seasons Italian dressing (dry)
1 teaspoon salt
1/4 tablespoon margarine in pan

Bake at 350 degrees for 1/2 to 1 hour.

Everyone loves Fried Chicken

1 Dish Pizza


1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 envelopes RapidRise Yeast
3/4 cup very warm water
1/4 cup olive oil

Meat Filling:

1/2 puond lean ground beef, cooked and drained
1/2 pound Italian sausage cooked and drained
1 can pizza sauce


12 to 18 pepperoni slices
1 cup shredded Mozzarella Cheese
1/4 cup shredded Parmesan Cheese
1/2 teaspoon Italian Seasoning

Mix batter together in a pre-sprayed 8-inch baking dish. Combine meat filling ingredients.
Top batter evenly with meat filling. Evenly distribute pepperoni slices over meat; sprinkle with shredded cheeses and seasonings.
Bake by placing in a cold oven; set temperature to 350 degrees for 30 minutes, until cooked through.

This is a favorite of all ages. Kids love to help make this one.

Tatertot Casserole

1 lb. ground beef
Shredded cheddar cheese
1 can Pepper Jack soup
1 bag frozen Tatertots
1/2 can water

Brown ground beef using any spices you like. (I like hot sauces in mine).
Spray a 9 x 11 baking dish with Pam. Pour in ground beef. Mix soup and water.
Pour over ground beef. Place frozen Tatertots on top of beef and soup.
Cook ar 350 degrees for 45 minutes.
Take out of the oven and top with cheddar cheese. Cook for another 10 minutes.

This is a good family casserole. The kids love it.

Chicken and Dumplings

1 can chicken
2 cups cheddar cheese
1 can crescent rolls
2 cans cream of chicken soup
1 can water

Mix 1/2 of cheese with chicken and wrap in crescent rolls

Pour 2 cans cream of chicken soup and 1 can water over wraped dumplings and cheese. Add the remaining cheese over top and Bake at 375 degrees until brown and bubbly.

Crescent rolls are always good so you already know the outcome of this "twist" on chicken and dumplings.

Creamy Chicken and Pasta

1 lb. chicken, cubed (2 breasts)
1 10 3/4 can cream of chicken soup
1 1/4 cup milk
1/4 grated Parmesan cheese
1 1/3 cup (2.8 oz can) French Fried Onions
2 cups cooked noodles (Iuse egg noodles)

1. Heat 1 tbsp. oil in nonstick skillet. Cook chicken until browned, about 5 minutes.
2. Stir soup, milk, cheese, 2/3 cup onions (half can), and noodles. Simmer, stirring until hot.
3. Microwave remaining 2/3 cups onions (half can) 1 minute. Sprinkle over noodles. If desired, garnish with chopped parsley and tomatoes.

Makes 4 servings.

This is another one of Aunt Marilynn's recipes. It's a good one and easy to do.

Crock Pot Mac and Cheese

16 oz box Macaroni (cook and drain)
Tall can evaporated milk
3 cups cheddar cheese, grated
1 1/2 cups whole milk
1/4 cup melted butter of margarine
2 eggs

Mix ingredients together and put in Crockpot. Cook on low for 3 hours.

*salt and pepper to taste
*you can use skim milk and fat free evaporated milk
*you can use fat free cheese

This is my Aunt Marilynn's recipe. How easy is this favorite.

Baked Beans

4-16oz cans Pork and Beans
1-20oz can drained-crushed pineapple
1 cup molasses
1 cup BBQ sauce (your favorite)..I used Jack Daniels BBQ Sauce
2 tablespoons yellow or brown mustard
5 slices cooked bacon, crumbled
1 160z can French Fried Onions, crushed
salt and pepper to taste

Preheat oven to 350 degrees

Mix beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a 3rd of onions,salt and pepper.

Place in 9 x 13 casserole dish, sprinkle onions on top with bacon. Cook for 1 hour.

This is the best ever recipe for Baked Beans. Take this one to your next get together and everyone will thank you and be begging for the recipe.

Chicken Pot Pie

Mix these ingredients:

A cooked and de-boned chicken (If your'e in a hurry you can use 2 cans of chicken)

1 can mushroom soup
1 can cream of chicken soup

1 can mixed vegetables or frozen (I cook the frozen first)


1 stick of butter
1 cup buttermilk
1 cup self-rising flour

pour mixture over chicken, soup, and vegetables

Bake at 450 degrees until crust is brown.

An easy favorite.

Mama's Smothered Fried Chicken

1 cut Fryer..or what ever pieces of chicken you like
Self Rising Flour
Vegetable Oil
Salt and pepper to taste ...any other spices you like also

Brown chicken in vegetable oil and remove from pot. Add Self Rising flour, (a couple of tablespoons) for however much chicken you are cooking... the flour will make the gravy that will smother your chicken. Continue stirring flour until brown. Add water(for as much gravy as you like). Place chicken back into pot and cook until done and tender.

Serve over rice or potatoes.

This is another one of my brother Chip's favorites.

Monday, February 4, 2008

Easy Coffee Cake

1 (18.25-ounce) box yellow cake mix
3 large eggs
3/4 cup vegetable oil
1 (8-ounce) container sour cream
1 1/4 cups firmly packed brown sugar
1 tablespoon ground cinnamon
2 cups confectioners'sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan. In a large bowl, beat cake mix, eggs, oil, and sour cream at medium speed with an electric mixture until smooth. Spread half the cake mixture in bottom of pan.

In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over cake mixture in pan. Gently spread remaining cake batter over brown sugar mixture. Bake for 35-45 minutes, or until wooden pick inserted in center comes out clean. Let cool in a pan for 5 minutes.

In a small bowl, whisk together confectioners' sugar, milk, vanilla, and flavoring until smooth. Using a fork, pierce cake at 1-inch intervals. Drizzle icing evenly over cake. Let icing harden for 20 minutes; cut into squares to serve.

Note: I used 2 forks to spread the thick batter on top.

This is a very simple cake to make. It's a very sweet coffee cake. I prefer less icing. It makes enough to cover whole cake. I would just Drizzle lightly over top next time.