Cranberry Glazed Wings

Looking for something other than the same old buffalo hot wings?  Try these.  They are very delicious.  They are a great way to balance hot wings on game day, so everyone has some thing they like.

Ingredients:
2.5 pounds of chicken wings (I purchase the already cut apart wings)
1 can cranberry sauce--jellied or whole berry style
1 cup Russian dressing
1 pkg.  French onion soup mix

Directions:  Preheat oven to 325 degrees.  In mixing bowl, mix cranberry sauce, dressing, and onion soup mix.  Toss wings in mixture and pour into a lightly buttered glass pan.  Cover with foil and bake 50 minutes.  Remove foil and bake 15 minutes.  These are moist and delicious.  Enjoy.

Buckeyes

Ingredients:
1 1/2 c. smooth peanut butter
1 c. softened butter or margarine
2 tsp. vanilla
6 cups confectioner's sugar
2-9oz. bags of chocolate wafers or 18 oz. of semisweet chocolate chips
2 Tbsp. vegetable oil

Mix all ingredients except chocolate and oil.  Peanut butter dough will be crumbly.  Roll into 1-inch balls and refrigerate for 1 hour or place in freezer for 30 minutes.  Melt chocolate with oil added in microwave.  Put toothpick in peanut butter balls and dip into chocolate.  Place on wax paper lined sheets.  Refrigerate until ready to eat.  Delicious.


.

Rosalynn Carter's Cheese Ring with Strawberry Preserves

When Pres. Jimmy Carter was in office, his wife Rosalynn shared this recipe with the world.  It has been making the cooking rounds ever since.  My mother made it often.  Today, I decided to take it to the Palombo family gathering this week.  I hope they like it.  I hope you do as well.

1 pound sharp Cheddar cheese, finely grated
1 cup mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
6 twists freshly-ground black pepper
Dash of cayenne pepper
1 (12 ounce) jar strawberry preserves
Whole-grain crackers or Melba toast

Directions:
Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours.
To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast.

Microwave Fudge

I found this recipe many years ago in a VFW Ladies Auxiliary cookbook.  I have made it many times and my family and friends have always enjoyed.  It is quick, it is easy, and it is very good.  It is great when you need to make something for a work party or a child's party at school.  It stores very well and makes 32  one inch square fudge bites.

Ingredients:
2 cups miniature marshmallows

14 oz. can condensed milk
1 dash Salt
12 oz. semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 to 1  cup nuts--I prefer pecans
1 1/2 tsp. vanilla

Directions:
1. In 2 qt. glass bowl, combine chocolate chips, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until chips melt and mixture is smooth.
2. Add marshmallows and nuts and vanilla.
3. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm.
4. Turn on to cutting board, peel off paper and cut into one inch squares. Place squares in paper/foil candy or cupcake holders. Serves 32.  Keep in an air-tight container.  If holding over 4 hours, return to refrigerator.

Olive Cheese Balls

This is the recipe that won the last poll.  It is easy and so very good.  Try it and let me know if you like it.  I got it from Betty Crocker.

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
24 large pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.

Stuffed Mushrooms

As the holidays approach, there will be lots of parties.  And, parties mean appetizers.  Here is an easy one for stuffed mushrooms.  Enjoy!
INGREDIENTS:
16 ounces medium mushrooms, about 20 mushrooms
4 green onions, tops included, finely chopped
1 small clove garlic, crushed and finely chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 cup dry plain bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian herb blend or dried leaf basil
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
2-3 tablespoons beef broth

Wipe mushrooms with clean cloth (never wash a mushroom) and remove stems. Chop the stems finely.
Heat oven to 350°. Grease a baking dish large enough to hold the mushroom caps in a single layer.
In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring, for 3 minutes. Add green onions and garlic and continue cooking, stirring, for 2 minutes longer.
Combine the stem mixture with the bread crumbs, cheese, Italian herbs or basil, parsley, salt, and pepper. Slowly add tablespoons of beef broth to make the mixture moist so that you can stuff the mixtures into the mushrooms. Fill the mushroom caps with the stuffing mixture and arrange in the prepared baking dish. Bake for 15 minutes.  You can also add 1/2 cup of crab meat to this mixture for a different taste.  If you add the crab meat, you will yield about 24 stuffed mushrooms.
Makes about 20 stuffed mushrooms, depending on size of the mushroom caps.

NOTE:  IF THE STUFFING LOOKS A BIT TOO DRY WHEN YOU MIX TOGETHER, ADD A SMALL AMOUNT OF WORCESTERSHIRE SAUCE AND/OR  A DRIZZLE OF OLIVE OIL. 

Chocolate Cream Cheese Ball

My Mikey P. does not like cream cheese, but a friend at work brought this for our Thanksgiving feast and Mikey tried and liked it.  It is wonderful.  Try it.

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4  pure vanilla extract

3/4 cup confectioners' sugar

2 tablespoons light brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers, vanilla wafers, and/or apple slices

Directions:

In a large bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans.  Serve with graham crackers, vanilla wafers, and/or apple slices.

 

Green Chile Casserole

Looking for something different but easy for dinner.  This casserole is just right served with baked chicken or pork chops. 

3 cups cooked white rice
1 1/2 cup sour cream
1/2 cup milk
2 eggs, beaten
2- 4 oz. cans chopped green chilies, undrained
2 cups shredded Monterry Jack cheese
Salt and pepper to taste

Preheat oven to 350 degrees F. Mix rice, sour cream, milk, eggs, chilies, 1-1/2 cups cheese, and salt and pepper to taste in large bowl. Pour into greased 2 quart glass casserole dish and sprinkle with remaining cheese. Bake at 350 degrees F for 40-45 minutes until set.

Quick and Easy but So Yummy Sweet Potato Bread

Here is a quick and easy but delicious recipe for sweet potato bread:








1 cup canned yams/sweet potatoes, drained (reserve 1/3 cup of the juice) and mashed
1 1/2 cup white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cup self-rising flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup chopped pecans or walnuts
1/3 cup juice from canned yams/sweet potatoes

In a large mixing bowl, mash or use handmixer to puree sweet potatoes until most lumps are out.  Add all other ingredients except nuts and mix until blended well.  Fold in nuts.  Pour batter into loaf pan that has been buttered and floured.  Bake for one hour at 350 degrees.  This is very good served with honey butter or Philadelphia Cream Cheese Softspread Plain or Pineapple flavored.

Unstuffed Pepper Casserole

Here is an quick, easy, and delicious casserole for a perfect in a hurry meal.  I got the basic recipe from Taste of Home magazine and spiced it up a bit.  It is very tasty.  Serve with a salad and garlic bread and you have a wonderful meal.  This is also good to take for pot luck suppers.

1 cup uncooked instant rice

1 pound ground beef

2 medium green peppers, cut into 1-inch pieces ( I often use the red/yellow/orange peppers because they are so pretty)

1/2 cup chopped onion
1 Tablespoon parsley flakes
1/2 Tablespoon minced garlic

1 jar (26 ounces) marinara sauce

1/2 tsp. seasoned salt

1 Tablespoon garlic powder

1/2 tsp. black pepper 

1 1/2 cup shredded Italian cheese blend (or 1/2 cup of each: cheddar, fresh Parmesan, and Mozzarella)

1/2 cup Italian seasoned bread crumbs

3 T grated Parmesan cheese

2 T olive oil

Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, minced garlic, parsley and onion over medium-high heat for 10-12 minutes or until meat is no longer pink; drain any fat/grease. Reduce temperature to low and let cook about 8-10 more minutes to continue to soften bell pepper chucks. Stir in the cooked rice, marinara sauce and seasonings. Stir in Italian cheese blend.

Transfer to a greased 2-qt. baking dish. Toss bread crumbs, Parmesan cheese, and oil; sprinkle over the top. Bake at 350° for 15-20 minutes or until heated through and topping is golden brown. Yield: 6 servings.

Beefy Mac Casserole

Here is an awesome and easy casserole for a great meal. I like it with a simple side salad and some green chili cornbread. Great for dinner in these early fall evenings.
8 ounces elbow macaroni or small shells, cooked, drained
2 tablespoons olive oil
1 cup chopped onion
2 short ribs celery, chopped
1 green bell pepper, chopped
1/2 red bell pepper, chopped
2 medium cloves garlic, minced
1 pound extra-lean ground beef
2 teaspoons Cajun seasoning
2 cans (14.5 ounces each) tomatoes, undrained, diced
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
3 cups shredded Cheddar cheese, divided
Preparation:
Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green and red pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender. Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun seasoning, tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, as desired. Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight.
Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining cup of cheese and cook, uncovered, for 5 to 10 minutes longer.
Serves 6 to 8.

Taco Pie with Potato Crust

Here is a recipe I found online and plan to fix Wednesday night. I will let you know how it turns out.
¼ cup butter
⅔ cup milk
1 pkg. taco seasoning mix (1¼ oz.)
2½ cups mashed potato flakes
1 lb. ground beef
½ cup chopped onion
½ cup barbecue sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional
salsa and black olives, optional

1. Preheat oven to 350°F. In a medium sauce pan, melt butter.Add milk and 2 Tbsps. of taco seasoning mix. Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10" pie pan.
2. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.
3. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes. Spread a thin layer of sour cream on top and then top with cheddar cheese, lettuce,tomatoes, and black olives (if desired). Cut into slices and serve with salsa.

Kay's Chewy Blondies

When Amanda was young, she was always "making a mix" as she said. She would pretend to be her grandmother mixing ingredients. I discovered this recipe in VFW cookbook my mother gave me one Christmas. Because it was so easy, I would often let Mandy do the mixing. She loved it. Over the years, I have added a cup of chocolate chip or butterscotch morsels to the recipe and have changed from pecans to walnuts, almonds or macadamia nuts for variety. This wonderful basic recipe that you can add all sorts of things to. One Christmas, I added chopped fruits (like the ones in fruit cake) and these were gone in about 2 minutes at a school Christmas party. You can also add a frosting to them. I hope you like them. Let me know your additions and how they turned out.
BASIC RECIPE:
1/2 c. butter
2 c. brown sugar
2 eggs
2 c. sifted self-rising flour
1/2 c. chopped pecans
2 tsp. vanilla
Melt butter. Pour melted butter in mixing bowl and blend in sugar and eggs. Stir in remaining ingredients. Spread in 13 x 9 inch pan.
Bake slow at 325°F for about 30 minutes. Cut while still warm.

Amazing Chicken Tortellini

Well, school has started back and the crock pot is always on the counter, so I can have dinner ready when I get in from work. Here is one that I just made last week. It was so good, I think we may have it this week again. It makes a lot and the leftovers are great for lunch the next day.

8 chicken thighs with skin and bones
1 12oz container chopped seasonings (onions, bell pepper mix)
1/2 cup water or chicken broth
1 can sliced mushrooms, drained
1 T. garlic powder
1/2 tsp. pepper
1 tsp. seasoned salt
2 T. Worcestershire sauce
1 jar Marinara sauce
1 bag (32 oz) frozen six cheese tortellini (I used Schwans brand)

Place first 8 ingredients in crock pot and cook on low for 6-8 hours. Chicken will shred apart with a fork when done. Remove bones and any remaining large pieces of skin. Stir in Marinara sauce and tortellini. Cook on medium for 35 minutes. Enjoy. Top each serving with a sprinkle of Parmesan or Mozerrella cheese.Wonderful comfort food. Great with garlic bread and a side salad.

Corn Cakes

One of the last meals my mother, Lillian Hall, cooked for me included corn cakes. I have always loved them. As we were eating them, Mother said, "Better than any damn beignets." She was a woman who knew her mind and didn't need to pretend for anyone's approval.
This isn't her recipe; it is one that I found online and fix sometimes. It is great. Try it next time you want something different. Mike and I like it with pork chops and turnip greens.
This recipe makes about 6-7 saucier size corn cakes.

1 1/4 cups self-rising flour
1/3 cup sugar
3/4 cup stone ground yellow cornmeal
3/4 cup milk
1 tablespoon honey
1/4 cup canola or vegetable oil
1 large egg

Directions
Coat a large griddle with cooking spray and preheat to medium-high.
In large bowl, combine flour, sugar, and cornmeal. Mix well with a fork and make a well in the center.
In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown.

Sometimes I add a couple diced green onions or a handful of grated cheese to vary the taste.

Key Lime Cookies

This is a recipe I found on QVC community pages. I love anything key lime flavored.

Cookies:
1/2 cup butter
1/2 cup confectioners sugar
1/2 tsp pure vanilla extract
1/8 tsp salt
2 tsp key lime zest
1 cup all-purpose flour
1/2 tsp baking powder
1 1/2 tbsp key lime juice

For Dusting:
1/2 cup confectioners sugar
2 tsp key lime zest

Preheat oven to 325.
In a large bowl, cream the butter and sugar with an electric mixer. Add the vanilla, salt, and lime zest. Then add the flour and baking powder and mix only until a rough dough forms. Do not over-mix.
Add the lime juice and mix until a smooth dough comes together. Again, do not over-mix.
Roll the dough into balls about 1 inch in diameter. Place on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes. Cookies are done when bottoms are slightly browned. Cookies will be fragile.
To finish, mix 1/2 cup confectioners sugar with the 2 tsp of lime zest in a shallow bowl. While cookies are still warm, gently roll them, one at a time in the sugar/lime mixture. After all cookies are coated, finish by sprinkling any remaining sugar/lime mixture over tops.

Store cooled cookies in an airtight container. They also freeze really well in freezer bags.

Makes 2 dozens

Sweet Mustard Glaze for Chops or Chicken

If you are looking for something a bit different but extremely easy and tasty, try this. Good on pork chops or chicken.

4 center cut pork chops or pieces of chicken (thighs are the best)
1/3 cup dijon mustard
1/2 cup dark brown sugar
garlic powder
seasoned salt
pepper

Preheat oven to 350 degrees. Season chops or chicken with garlic powder, seasoned salt, and pepper. In a large bowl, mix mustard and brown sugar. Dip meat in sauce so that both sides are covered. Place on baking pan. Spread any remaining sauce on top of meat. Bake 25-30 minutes until done. Enjoy.

Kay's Key Lime Pie

When I was 19, I entered the Military Wives Pillsbury Cooking Contest with this lime pie filling. The crust that I created used Golden Graham cereal. I won $500.00. Yes, it is true. I am not ready to share that crust recipe yet. However, I often make this pie with a ready-made graham cracker crust. You can also make the pie with lemons instead of limes, and when you make it with lemons you can toss in a few diced strawberries for a strawberry-lemonade pie. This recipe is easy and quick and delicious. My brother David would eat an entire pie whenever I made them.


1 container of nearly thawed Cool Whip
1 can of sweetened condensed milk
juice of two large limes, seeds removed. I like a little pulp in mine.
1/2 tsp. lime peel
3-4 drops of green food coloring (use yellow if substituting lemons)
1 graham cracker crust pie shell

Follow step by step or filling will not thicken properly. Grate one lime on grater for lime peel. Juice two limes. In a plastic bowl, mix by hand the Cool Whip and sweetened condensed milk until smooth. Add the food coloring and mix by hand well. Add the lime peel and mix by hand. Pour in the lime juice. Mixture will immediately start to thicken as you stir. Do not over stir. Put in crust and refrigerate for 4 hours.

Firecracker Chicken

Here is great recipe for chicken for the Fourth of July.

8-10 boneless skinless chicken strips/tenderloins
1/4 cup vinegar based hot sauce
1/2 cup buttermilk
1/2 cup all purpose flour
3 T. yellow cornmeal
1/8 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. Tony's seasoning
2.5 cups canola or vegetable oil heated in large skillet or deep fryer

In a large zip lock bag, mix hot sauce and buttermilk. Add chicken strips. Marinade at least one hour in refrigerator. The longer the chicken marinades the spicier it will become. Drain chicken strips in colander, so that they are barely covered with buttermilk. Mix flour, cornmeal, pepper, garlic powder, and Tony's in another large zip lock bag or a large paper bag. Toss in chicken strips and coat. Fry in heated oil for 8-10 minutes until done. Very spicy, like a firecracker. Great in ranch dipping sauce.

KP's Zucchini Bread

I made two loaves this afternoon and thought I would share this recipe. I got it online and added some of my own ingredients to the basic recipe. It is excellent. Please try it and let me know how you like it.
3 cups self-rising flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
1/4 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees F.
2.Put all ingredients in large mixing bowl and stir with a wooden spoon until well combined.
3.Pour batter into prepared pans.
4.Bake for 45 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
5.I enjoying eating a slice covered with Philadelphia Soft Cream Cheese with Pineapple Spread. It is wonderful this way.

Easy Blueberry Muffins

Mike and I made these this morning. They are very good and remind me of the blueberry muffins my sister Mary Ellen made when I was a child.


Muffins:
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
1 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup blueberries

Topping:
3 T. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 375 degrees. Line 12 cup muffin tin with paper cups or spray each cup with cooking spray if not using paper cups. Mix by hand muffin ingredients in a mixing bowl. Spoon into muffin cups about 1/4-1/2 full. Mix topping in small bowl. Sprinkle ont top of each muffin. Bake for 15-18 minutes. Great with honey butter.

Zucchini Casserole

Here is another great recipe that Amanda prepared for dinner. Very good.

 

3 large zucchini squash, 

sliced 1 medium onion, diced 

1 green bell pepper, diced

3 Tablespoons olive oil 

1 can cream of celery soup

2 eggs (beaten) 

2 Tablespoons mayonnaise

2 Tablespoons sugar 

1 Tablespoon garlic powder

pepper to taste 

8 ounces of shredded Monterrey jack cheese 

8 ounces shredded sharp cheddar cheese

2  cups Garlic and Herb or Italian bread crumbs

1 stick margarine, melted 

Preheat oven to 350 degrees. In a large skillet add olive oil and  saute zucchini, onions, and bell peppers until nearly done. In mixing bowl, mix soup, eggs, mayonnaise, sugar, pepper and cheeses. Stir in sauteed zucchini, onions, and peppers. In another bowl, mix bread crumbs and margarine. Put a layer of zucchini mixture in casserole dish. Top with 1/2 bread crumbs mixture. Continue with another layer of squash and then bread crumbs. Bake 25-30 minutes.

Berry Cobbler

Amanda made this last night and it is amazing. Try it for Memorial Day and let me know if you like it.








1 pint whole fresh blueberries
3 cups sliced fresh strawberries
1 1/2 cup self-rising flour
1 1/2 cup sugar
1 1/2 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla flavoring
1/2 cup chopped pecans
1/2 cup brown sugar
1 stick margarine

Preheat oven to 375 degrees. Place stick of margarine in glass baking dish. Let melt in oven as oven is preheating. In a large bowl, hand mix flour, granulated sugar, milk, cinnamon and vanilla. When margarine has melted, pour batter into baking dish. Margarine will bubble somewhat to the top and sides. Do not mix. Add berries to top of batter; do not mix. Then add nuts to top of berries. Sprinkle brown sugar on top of entire cobbler. Bake 50-75 minutes until golden brown and toothpick inserted into the middle of cobbler is nearly clean. If the sides of cobbler start to get too brown while you are waiting for middle to cook, cover edges with aluminium foil. Serve with vanilla ice cream or whipped cream.

Chicken and Stuffing in Shells

Here is a recipe a friend shared with me. She makes it often for pot luck suppers and it is a huge hit. We had it for dinner tonight. Totally awesome!

2 cups cooked chicken breasts, diced small (great for leftovers)
1 box Stove Top Cornbread Stuffing (put in dry; do not cook)
1 cup light mayonnaise
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can milk
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 box of large pasta shells, cooked, drained, and cooled

Preheat oven to 350 degrees. Spray the bottom and sides of a large casserole dish. Mix chicken, stuffing mix and mayonnaise in a large bowl. Fill shells with mixture. Place shells in casserole dish. Mix soups and milk. Pour on top. Bake for 30 minutes, until bubbling and light brown on top. Top with cheeses. Bake 5 minutes until cheeses are melted and bubbling.

West Point Broccoli Salad

There are lots of broccoli salad recipes around, including one that is sold at Walmart. However, the original broccoli salad recipe was created by an US Army chef at West Point. Here is his recipe, which I got from a military wives recipe swap. It is amazingly good. I hope you enjoy it.


2 eight ounce packages of fresh broccoli florets (I put them in the food processor for a spin or two to make smaller at times)
8 slices of bacon crisply fried, drained and broken into small pieces
1 medium red onion, finely diced
1/2 cup of raisins, especially good with golden raisins
1/4 cup of sliced almonds, try smoked ones for a different test
1/4 cup roasted sunflower seeds
(I have added 1 cup shredded cheddar cheese to mine at times.)
Mix all ingredients in large bowl.
Mix in small bowl:
1 cup Miracle Whip (or mayonnaise with 1 Tablespoon of olive oil)
1/4 cup sugar
1/4 cup vinegar
Pour dressing on top of salad ingredients. Toss well. Refrigerate for 2 hours prior to serving.

Easter Saturday Popovers

Here is my recipe for Easter popovers. I adapted it from one I found in Taste of Home magazine. Let me know if you like it.
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon parsley flakes
1/2 teaspoon garlic powder or one teaspoon finely minced garlic
4 slices bacon, fried, drained and crumbled
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 1/4 cup milk
2 eggs
1 Tablespoon canola oil

In small bowl lightly milk, eggs and oil. Set aside. In large bowl, mix all other ingredients. Pour in milk and egg mixture. Stir just until all dry ingredients are wet. Pour batter into 12 cup muffin tins that have been lightly floured. Bake at 450 degree for 15 minutes. Do not open oven. Reduce heat to 350 degrees and bake 20 minutes or until golden brown. You can poke each popover with a toothpick to deflate if desired.

Ham and Eggs Casserole

Easter is next week. If you are like me, you will probably have some leftover ham and lots of boiled eggs. Here is a recipe that I adapted from one I found on line. It is amazing. Great for breakfast, brunch, or dinner. Try it. Let me know if you like it.
1/4 cup melted butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 cups seasoned croutons
6 hard-boiled eggs, quartered
2 cups cubed cooked ham
8 ounces sliced mushrooms
1 small onion diced
2 Tablespoons olive oil
1 cup grated cheddar cheese

Place croutons, ham, and eggs in large casserole dish that has been lightly sprayed with cooking spray. Saute onions and mushrooms in olive oil. Pour on top of crouton,ham and egg mixture. Carefully toss ingredients as to not break eggs. Melt 1/4 cup butterr in sauce pan. Add flour and lightly cook for 2 minutes over medium heat. Add milk to make a sauce.Stir while cooking to light boil. Add salt, pepper, dry mustard and Parmesan cheese. Mix thoroughly. Pour sauce on top of crouton mixture. Bake for 45 minutes at 350 degrees. Remove from oven top with grated cheddar cheese. Bake for 5 additional minutes.

Summertime on a Plate

4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup pineapple juice
pepper and garlic powder to taste

Mix brown sugar, pineapple juice, pepper and garlic powder. Brush on chicken breasts. Grill or bake until done (about 25 minutes) While grilling continue to brush on marinade.

One large bag of Dole's hearts of romaine lettuce
One small can mandarin oranges, drained or fresh if available.
One small can pineapple tidbits, drained or fresh if available.
1/4 cup shredded coconut
One package Ramen noodles--throw the seasoning away--too much salt and break noodles into small pieces
2 Tbs. butter, unsalted
1/4 cup chopped pecans, walnuts or almonds

In a small pan, melt butter, saute noodles and nuts until light brown. Drain on to paper towels and let cool.

In large salad bowl, add lettuce, oranges, tidbits, and coconut. Add cooled noodles and nuts. Toss lightly.

Dressing:
1/4 cup apple cider vinegar
1/4 cup light canola oil
1/4 cup pineapple juice
2 Tbs. brown sugar

Toss 3/4 of the dressing on salad. Slice chicken breasts and serve on top of a serving of salad. Pour rest of salad dressing on top of chicken breast. Enjoy.

BBQ Pulled Pork Two Ways

I am going to share two very different but equally amazing ways to prepare pork in a slow cooker for delicious pulled pork sandwiches.

BBQ Pork Sandwiches in Crock Pot (a reciped I got from Allrecipes.com)

1- 2 or 3 pound Boston Butt Pork Roast
1 can Barq's Root beer (yep, it is really good and helps tenderize the meat.  DO NOT USE DIET. )
1 minced onion
2 buds of garlic, finely minced
2 T brown sugar
1 bottle of your favorite bbq sauce (My favorite is Sweet Baby Ray's)

Allow slow cooker to warm on low setting while browning pork.
Placed boston butt in a heated skillet with 2 T of olive oil. Brown on all sides.
Place browned roast, onion, garlic, and root beer in slow cooker.
Cook on low for 4-6 hours until meat can be shredded/pulled apart with fork.
Shred/pull meat. Return to crock pot and add brown sugar and bbq sauce. Heat for 1 hour.

Kay's BBQ Pulled Pork
1- 2 or 3 lb. pork roast or 12 thin-cut boneless pork chops (breakfast chops)
1 medium onion, diced
1 green bell pepper diced
3 T parsley flakes
2 T. Worcheshire sauce
2 T minced garlic
1/4 tsp. pepper
1 bay leaf
2 T. dark brown sugar

2 T. yellow mustard
2 T honey
1 T garlic powder (not salt)
1 bottle bbq sauce (Sweet Baby Ray's)

Place first 8 ingredients in crock pot. Cook on low for 4-6 hours until meat can be pulled apart with a fork. Take meat out of crock pot and shred or chop into fine pieces. Return to crock pot. Add brown sugar, honey, yellow mustard,  garlic powder and bbq sauce. Cook for one hour.

Pineapple Casserole

I think you will enjoy this along side of a ham or pork roast. It is a casserole not a dessert, although it is yummy enough to be one.

1 (20 ounce) can crushed pineapple
1 (20 ounce) can chunk pineapple
5 tablespoons all-purpose flour
1/2 cup white sugar
1 cup grated sharp cheddar cheese
1 1/2 cups Ritz cracker crumbs
1/2 cup butter, plus
1 teaspoon butter
Directions:
1 Preheat oven to 350 degrees.
2 Grease a 2-quart casserole dish with 1 T. butter.
3 Drain pineapple very well. Use the juice to glaze your ham or pork roast.
4 Mix together the flour, pineapple, sugar and cheese.
5 Pour into casserole dish.
6 Cover with Ritz cracker crumbs.
7 Melt butter and pour over the top of cracker crumbs.
9 Bake for 30 minutes in preheated oven.
10 ENJOY!

Pot of Gold

If you don't feel like cooking the traditional corned beef brisket or huge pot of Irish stew this St. Patrick's Day, here is an excellent substitute. It has great flavor and requires little work on your part.

5 medium potatoes, peeled and sliced into chunks.
6 carrots, peeled and halved lengthwise, then crosswise or 15 baby carrots.
1 medium cabbage, cut into 8 wedges
1/2 tsp. black pepper
1 T. minced garlic
2-2.5 lbs smoked ham, cut into 2" pieces
1/4 cup firmly packed light brown sugar
2 T. prepared yellow mustard
2 T. prepared horseradish


Put vegetables, garlic, and pepper into a crock pot cooker.
Blend brown sugar, mustard, and horseradish in a large bowl. Toss in ham chunks and cover with mixture.
Add meat to cooker.
Cover and cook on low 6 to 8 hours.
Great served with cornbread.

Hummingbird Cake

The Hummingbird Cake is a truly Southern tradition. I have not made this cake in several years, but I plan to have it tomorrow for Valentine's Day, which would have been my mothers 88th birthday. She really liked this cake because of its rich flavors.
Ingredients for cake
3 tbsp. unsalted butter
3 cups flour, plus more for dusting
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped pecans
1 1/2 cups sugar
1 cup packed light brown sugar
3 eggs, beaten
1 8-oz. can crushed pineapple,
juice reserved
2 cups mashed very ripe bananas
(about 5 bananas)
1 cup canola oil
2 tsp. vanilla extract

Ingredients for icing:
3/4 cup unsalted butter, cut into 1" cubes,
chilled
3 8-oz. packages cream cheese,
cut into 1" cubes, chilled
2 tsp. vanilla extract
2 1/2 cups confectioners' sugar, sifted
1 1/2 cups chopped pecans


1. Make the cake: Heat oven to 350°. Line the bottoms of three 9" round cake pans with parchment paper. Grease each pan with 1 tbsp. butter and dust with a little flour; shake pans so that flour evenly coats them. Invert pans and tap out excess flour; set pans aside.
2. In a large bowl, sift together the flour, cinnamon, baking soda, and salt; stir in the pecans and set aside. Using a handheld mixer set on high speed, beat the sugar, brown sugar, and eggs in a large mixing bowl until smooth, 1 minute. Add the crushed pineapples and their juice, bananas, oil, and vanilla and mix until combined. Add the pecan mixture and mix on low speed until evenly combined.
3. Divide the batter evenly between the 3 prepared cake pans, smoothing the tops with a rubber spatula. Bake cakes, rotating occasionally, until a toothpick inserted into the center of each cake comes out clean, about 50 minutes. Transfer cakes to racks and let sit for 15 minutes; invert pans and unmold each cake; discard parchment paper. Let cakes cool.
4. Make the frosting: In the bowl of a standing mixer fitted with a paddle, beat the butter on medium speed until smooth, 2 minutes. Add the cream cheese and vanilla and beat until creamy, 1–2 minutes more. Add the confectioners' sugar and mix on low speed until incorporated. Increase speed to medium-high and continue mixing until the frosting is light and fluffy, 2–3 minutes. Remove any dust from the pecans by shaking them in a wide-mesh sieve over the sink; using a rubber spatula, fold the pecans into the frosting.
5. Assemble the cake: Place 1 cake layer on a cake stand. Using a butter knife, spread 2/3 cup frosting evenly over the top. Place second cake layer atop first one and frost top of it with another 2/3 cup frosting. Repeat with remaining cake layer. Spread remaining frosting over the sides of the assembled cake. Serve immediately or wrap loosely with plastic wrap and refrigerate.

Cecil's Traditional Pound Cake

When Cecil and I were married, one of the first things he made for me was his traditional pound cake. Traditionally/historically, a pound cake has a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This recipe has just that in it. Sometimes, he would had a cup of chopped pecans because I love nuts so much. This cake is dense and delicious, and great with coffee. Enjoy!


Ingredients:
1 pound cake flour (3-1/2 cups)
1 pound butter (2 cups) Do not use margarine.
1 pound sugar (2-1/4 cups)
1 pound eggs (9 large)
2.5 tablespoons vanilla or brandy

Instructions:
Preheat oven to 300°F (150°C), a slow oven. Prepare 3 loaf pan or one bundt pan with butter and light flour.
Cream butter well, add sugar gradually and cream until light and fluffy.
Add eggs, two at a time, and beat well after each addition. Add flavoring.
Add flour gradually and beat until smooth.
Pour mixture into pans and bake about 1 hour and 15 minutes.
Allow cake to rest 15 minutes prior to turning out of pan.

Coon Sausage Balls

For those of you who have never seen Coon brand Cheese, Coon cheese is a sharp cheddar cheese made in Australia. A different process in cheese making is used to make Coon cheeses. You can find Coon cheeses in some Winn Dixie stores, but it is very hard to find. The closest product we have around here is Black Label Kraft cheeses. If you can't find Coon or Black Label Kraft cheeses and want to make this recipe, buy the sharpest cheddar cheese you can find.



3 cups baking mix (such as Bisquick)
1 pound ground pork sausage (uncooked)
2 cups Sharp coon cheese, shredded.
( I have made these before adding 1/2 cup finely chopped pecans and/or 1/4 cup finely chopped green onions. Both are delicious additions)

Mix all ingredients in a large bowl. You will have to knead the mixture with your hands until thoroughly mixed. If you want a spicy coon ball, use hot pork sausage or add 2 T. hot sauce. Roll mixture into balls about the size of a walnut. Place about 24 balls on baking sheet and bake 350 degree preheated oven for 25 minutes or until golden brown. This recipe will make around 36-48 balls. You can make the balls ahead of time and freeze them on the baking sheet for about 20 minutes and place in zip lock bags. When ready to use, put frozen balls on baking sheet and allow to thaw for 30 minutes before baking.
Serve with dipping sauces, such as sweet and sour, bbq, or hot mustard and honey. The men will come running for more.

Hot Cheese Dip

1 large sourdough bread bowl or rectangle loaf, hollowed out

Save middle bread and tear into bites to toast and dip into dip

1 16 oz. can artichoke hearts,finely chopped (not the marinated kind)

1 c. Monterrey jack cheese, finely shredded

1 c. grated Parmesan cheese

1 c. grated cheddar cheese, finely shredded

1 small onion, finely chopped or grated

1 small can green chilies, drained

1 c. mayonnaise or 1/2 c. mayo and 1/2 c. sour cream

1 tsp. paprika

1/2 tsp. garlic powder or 1T minced garlic

Preheat oven to 350 degrees. Hollow out middle of sourdough loaf. Place loaf on baking pan that has been sprayed with cooking spray or lightly covered with olive oil.

Cut middle bread pieces into bite size pieces for dipping

Mix all ingredients in mixing bowl. Pour into bread bowl. Bake for 40 minutes. Remove from oven and toss middle bites of bread in 1 T. olive oil and place around bowl. Bake for 10 minutes to toast bites of bread. Sprinkle top with shredded cheese or chopped green onions. Serve hot and with some vegetables for dipping or some pita chips.

This is so good, you will fight over who gets to eat the empty bowl.

Sweet and Sour Meatballs

This is a recipe that I have changed slightly from one that Paula Deen presented on her show. A viewer shared the original recipe with her.

2.5 pounds cooked and frozen meatballs, thawed
2 (8-ounce) cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard
1 diced red or white onion
1/2 cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Cover with Sweet and Sour Sauce.
Bake for 30 minutes. Remove from the oven, stir and place back in the oven for the remaining 30 minutes. Serve while hot.
Sweet and Sour Sauce:
4 cups ketchup
1/4 cup pineapple juice
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
1 1/2 tsp. black pepper

I Love This Chili

Here is an amazing chili recipe that would be great on Super Bowl Sunday. It cooks while you enjoy friends and the game.


1/2 pound of bacon, chopped into bite size pieces
1 bottle of beer
2 pounds ground beef (I recommend 90/10 so that you don't have a lot of grease other than the bacon drippings)
2 (16 ounce) cans kidney beans, do not drain or rinse
2 (14.5 ounce) cans diced tomatoes, undrained (If you like spicy chili, get one can of diced tomatoes with chilis added.)
1 (16 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tablespoons chili powder
2 T. Worchestershire sauce
1 T. garlic powder
1 tsp. salt
1 tsp. pepper
1 bay leaf


In a large pot or dutch oven, fry bacon on medium heat for about 2 minutes;drain off all but 2 tablespoons of grease and add onions, bell pepper, and garlic. Continue to saute for 2 minutes. Add ground beef and brown. When ground beef is browned, add beer and de-glaze, making sure all the little pieces of bacon, meat, onions, garlic, and peppers come off the bottom of the pot. Let mixture reduce for about twenty minutes. Add all other ingredients and let mixture come to boil. Reduce heat and let simmer for 2 hours. Top steaming bowls of chili with a dollop of sour cream, some shredded cheese and slice green onions. This is also good served in toasted bread bowls.

Kay's Hamburger Quiche

This is something I used to make all the time for Amanda--I even made it for her French class a few times. Haven't made it in a long time. Thought about it today and I think I will make it tomorrow.

1 unbaked 9 in. pastry shell
1/2 lb. ground beef
1/2 c. Hellman's Real mayonnaise
1/2 c. milk
2 eggs
1 Tbsp. cornstarch
1 cup shredded Cheddar
1/2 cup shredded Swiss cheese
2 Tbsp. grated Parmesan cheese
1/3 c. sliced green onion
1/4 tsp. garlic powder
1/8 tsp. pepper

Brown meat in skillet over medium heat. Sprinkle on garlic power and pepper while cooking. Drain fat and set aside. Blend mayo, milk, eggs and cornstarch until smooth. Stir in meat, cheeses, onion and pepper. Pour into pastry shell. Bake in 350 degree oven for 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean. Serves 6 to 8.
You can also use chopped ham to make ham quiche or left over roast beef that has been shredded. When I use left over roast beef, I add 1 Tbsp of steak sauce to mixture. Italian sausage also makes an International quiche.