Apple Dumpling Bites

When she was alive, my sister Mary Ellen made the best apple dumplings in the world. I never learned her recipe, but I have been thinking about how delicious they were, especially since Christmas dinner because I made skillet apples for our Christmas dinner, and they tasted a lot like what she made. So, tonight, I used the skillet apple recipe and added some biscuits to made what I am calling "Apple Dumpling Bites." DELICIOUS.

6 Granny Smith apples, cored and sliced thin

½ cup firmly packed dark brown sugar

¼ cup apple juice

1 tsp. cinnamon

½ tsp. nutmeg

a pinch of salt

1 stick butter, divided into two equal parts

3 Tablespoons honey

2 cans of biscuits, cut into quarters

3 Tablespoons white sugar

½ Tablespoon cinnamon

In a large skillet with lid, melt half of the butter, add brown sugar, cinnamon, nutmeg, apple juice, and salt.  Toss in apples and coat with mixture.  Put lid on top of skillet.  Cook on medium-high heat for 15 minutes, stirring occasionally.  If there is a great deal of moisture, take lid off and continue cooking for 2-3 minutes to reduce liquid. 

While apples are cooking, preheat oven to 375 degrees.  Cut biscuits into quarters.  In a large ziplock bag, mix together white sugar and cinnamon. 

When apples are done, put them in a 9x13 baking pan that has been sprayed or buttered.  Drizzle honey on top of apples. 

Add ¼ the biscuits pieces to ziplock and shake to coat.  Place on top of apple with honey.  Continue until all biscuit pieces are coated with sugar/cinnamon mixture. If any cinnamon sugar remains in bag, sprinkle on top of biscuits.  Melt the remaining half of the butter and drizzle over biscuits.

Bake in 375 degree oven for 20 minutes or until biscuits are getting lightly browned. 

Oh So Easy Cheesy Potato Soup

A friend of my daughter Amanda shared a recipe with her for a potato soup and we made a few changes.  Here is it.  Super easy, super cheesy and super tasty!  Perfect for a cold and rainy but busy evening!


1 onion, diced
1 Tablespoon butter
3 (14 ounce cans) low sodium chicken broth
1 (32 ounce bag) hash browns
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
2 cups milk OR 1 can evaporated milk and 1/2 cup whole milk
2 cups sharp shredded cheese (the original recipe called for 1 cup Velveeta cubes, but we don't care for Velvetta)
1 tsp. black pepper
1 tsp. garlic powder

1 bay leaf
4 slices of bacon, cooked and crumbled
1 green onion, sliced in small rounds
Sour cream for topping
Extra cheese for topping

You can also add diced ham to the soup.  Mix in when you first put the hashbrowns in the broth.  

In large soup pot, melt butter and saute onions until transparent. Add broth and bring to a boil.  Add hash browns and return to a boil for 15-20 minutes. .  Add in soups, pepper, garlic powder,bay leaf,  and  milk and bring to a boil, then reduce heat to simmer and simmer for 30 minutes to 1 hour.  Add cheese and mix well.  Simmer 10-20 minutes.  Serve with bacon crumbles,green onions, extra cheese, and sour cream if desired.

Kay's Garlic Parmesan Ranch Wings

Are you looking for a great wing recipe?  Look no further.  These are amazing and very easy to prepare.   Hope you like them.

5 pounds of chicken wings, cut into two

parts, rinse in cool water and pat dry with paper towels

3 Tablespoon mayonnaise or oil

2 Tablespoons dry ranch dressing mix

1 tsp. paprika

2 tsp. garlic powder

1 Tablespoon finely minced garlic (I used the jar kind)

1 tsp. pepper

4 Tablespoons grated Parmesan cheese (green shaker can kind)

In a large bowl that has a tight lid, mix mayonnaise, ranch dressing mix, paprika, garlic powder, minced garlic and pepper.  Add wings and put lid on bowl.  Shake to coat the wings.  You can refrigerate for up to two hours if you want, but you can bake them right away.  Place a sheet of parchment paper or foil on baking sheet.  Place baking/cooking racks on top of paper/foil.  Put wings on rack  and sprinkle 2 Tablespoons of Parmesan cheese on top of them. Bake at 400 degrees for 40 minutes.  Turn wings over, sprinkle this side with 2 Tablespoons of Parmesan cheese and bake 10-15 additional minutes so both sides of wings are golden brown.  Sprinkle with parsley flakes and serve with ranch dressing.

Kay's Easy Crock Pot Pasta Fagioli with Ham

There are many ways to make pasta fagioli, but this is how my mom did.  She called it ham bone soup, and my mother made it for us on the stove top in her huge soup pot.  I can remember the aroma filling the house.  With my busy life as a teacher and cheer coach, I had to use the crock pot for most of our meals and this is how the recipe was born.

1 ham bone

1 ½ cups of diced ham

1 large onion, diced

2 ribs of celery, sliced

1 green bell pepper, diced

1 toe garlic, minced

2 cups frozen mixed vegetables

1 (14 oz) can Cannellini beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 (14 oz) can tomato sauce

8 cups beef broth

2 Tablespoons Italian seasoning blend

1 Tablespoon parsley flakes

1 teaspoon pepper

1 teaspoon red pepper flakes

1 Tablespoon garlic powder

1 teaspoon sugar

2 bay leaves

1 ½ cups pasta (ditlani is the best to use)

Put all ingredients except pasta in crock pot and cook on low for 6-8 hours.  Add pasta 25-35  minutes before serving.  Serve with crusty bread and cheese!  

Loaded Potato Puffs

I found this recipe at Food Cloud.com.
If you are looking for something to make with leftover mashed potatoes or if you want to make something a bit different from just a side of mashed potatoes with gravy, you need to try these.  These are excellent for serving at a dinner party!

2 cups firm mashed potatoes
3 large eggs, beaten
5 slices of bacon, fried and crumbled
2 chives or green onions, finely cut
1 cup sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded (not the green can kind)
1 tablespoon parsley flakes
1/2 teaspoon pepper
1 teaspoon garlic powder
dash of salt
Sour cream for garnishing


Preheat oven to 400 degrees.  Spray 12 muffin cups with cooking spray.  In a large mixing bowl, add potatoes, eggs, bacon crumbles, chives/green onions, cheeses, parsley flakes, and seasonings.  Mix well.  Spoon into the muffin cups.  They will puff a bit so don't fill to the top but close.  You can also sprinkle a little Parmesan cheese on the top of each prior to putting oven.  Bake for 30-35 minutes or until golden brown.  Serve with a dollop of sour cream if you like.

NOTE:  Leftover mashed potatoes seem to work better in this recipe than freshly made.  I just take the leftovers out of the fridge and let the come to room temperature (about 15 minutes).

Kay's Sweet Potato Cake with Pecan Topping

I love sweet potatoes.  I love pecans.  I love  upside down cake.  So, I decided to combine these three things into one simple but mega delicious cake.

Cake:
1 cup sweet potatoes (I used leftover roasted sweet potatoes), mashed
2 cups self-rising flour
2 large eggs
2/3 cup white sugar
1/3 cup brown sugar
1/2 cup whole milk
1 stick butter, melted
1/2 cup pecans, chopped
1 Tablespoon orange peel
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Topping
1 1/2 sticks butter, melted
1 cup dark brown sugar
1 1/2  cups chopped pecans


Preheat oven to 350 degrees.  In a large mixing bowl, blend together mashed sweet potatoes, eggs, milk, both sugar.  Slow add flour 1/2 cup at a time. Add a bit more milk if batter is too thick.  Add orange peel, vanilla, cinnamon, nutmeg and ginger.  Mix until well-blended.  Fold in chopped pecans.

Mix all topping ingredients in a small bowl.  Pour into the bottom of a bundt cake pan (or 9x13 bake pan).  Spread so that the entire bottom is covered with mixture.

Pour cake batter over topping mixture and bake for 55-60 minutes or until toothpick inserted in the middle of cake comes out clean.  It will take longer in the bundt pan than the 9x13 pan to fully cook cake.

Once done, remove from the oven and let cool for 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Roasted Brussels Sprouts with Walnuts and Onions

Years ago, the cajun chef Justin Wilson made a recipe very similar to this. I made it a couple of times and then forgot about it until the other day.  I can't find his recipe online, but this is what I recall and do to make mine now.  Even Brussels sprout haters will  eat these.

2 pounds of Brussels sprouts, rinsed, loose leaves removed and the end cut off and then sliced in half
5 slices of bacon cut into 1/2 inch pieces
1 cup of walnut pieces (not finely chopped)
1 medium onion. thinly chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons Worcestershire sauce
3 Tablespoons honey
1 Tablespoon Dijon mustard
1 Tablespoon olive oil


Preheat oven to 375 degrees.  In a cast iron skillet, fry bacon pieces for about 3 minutes.  Bacon will not be completely done.  Add onions and cook for 3 more minutes, stirring frequently.  Place sprouts in a large mixing bowl and add garlic powder, salt, pepper, Worcestershire sauce, honey, olive oil, and mustard and toss well.  Add walnuts to skillet with bacon and onions, mix well.  Add Brussels spourts and saute for about 5 minutes over minute heat.  Place in oven for 45 minutes, stirring every 15 minutes, so that sprouts roast well.

Green Bean and Artichoke Casserole

Most people have a traditional green bean casserole, but if you are looking for an alternative to the mushroom soup, French onion and green beans casserole, here is a wonderful recipe.  I found the original version on allrecipes.com, and made a couple of changes.  It is wonderful.  My husband loves it.


3 cans of French cut green beans or if you can find Double Luck brand
small diced green beans, they are better.  Drain green beans.
2  14 ounce cans of artichoke hearts, drained and then quartered
1 6 ounce jar of marinated artichoke hearts, undrained

1 can of cream of mushroom or cream of celery soup
2 cups Italian bread crumbs
1 tablespoon garlic powder
1 teaspoon black pepper
2 cups of Provolone and Mozzarella blend shredded cheese (divided into 1.5 cups and .5 cup)
1 cup of fresh grated Parmesan cheese (not the kind in the green can), divided into 3/4 cup and 1/4 cup)
juice of half a lemon\

1/3 cup of Italian bread crumbs

Preheat oven to 350 degrees.  Butter a 9x13 casserole dish.  In a large bowl, add green beans, bread crumbs, canned artichoke hearts,  garlic powder, pepper, 1.5 cups of Provolone/Mozzarella blend, 3/4 cup of Parmesan cheese, soup,  lemon juice,  and the marinated artichoke hearts with most of the liquid.  Mix with hands.  Mixture will be slightly dry, but if too dry,add the rest of the marinated oil from artichokes.  Put in casserole dish.  Cover with foil and bake 30 minutes.  Remove foil and top with remaining cheeses  and then 1/3 cup of Italian bread cups and bake 15 more minutes.

Sweet Potato Pie

My sister Mary Ellen made some of the best desserts in the world.  Her coconut cakes always put smiles on my father's face; he often asked that he have one for his birthday.  Her carrot cake was moist and decadent.  Her baked Alaskas were little clouds of pure delicious heaven.  But, it wasn't Thanksgiving without her sweet potato pie.  This is her recipe and I am proud to share it with you.

1 nine-inch deep dish unbaked pie crust
1 1/2 cups of cooked sweet potatoes .  Don't use canned.  Use 2 medium to large sweet potatoes that have been either boiled and peeled or baked until very soft and scooped out, so you will need to prepare the potatoes first and let them cool.
1 cup of sugar
3/4 cup of butter, melted
1 cup of evaporated milk, slightly warmed  Do not use regular milk.
2 large eggs, separated
1 teaspoon of vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Preheat oven to 325 degrees.  Put pie shell on top of baking pan.  In a large mixing bowl, put in sweet potatoes and mash until smooth.  Add sugar, egg yolks, vanilla, nutmeg, cinnamon, and milk.  Whisk until well blended.  In a glass mixing bowl using an electric mixer, beat egg whites until stiff.  Fold stiff egg whites into potato mixture until well incorporated.  Pour into pie shell.
Bake 50-60 minutes or until knife inserted in center comes out clean and pie filling is firm.

Crock Pot Pork Chops in Gingersnap Gravy

Sauerbraten beef in gingersnap gravy has always been a favorite of mine.  Today, I had some slightly frozen pork chops to put in the crock pot and on my counter top was a bag of gingersnaps.  The chef light bulb went off and this recipe was born.

4 large bone-in pork chops (1/2 inch thick)
1 medium onion, diced
1/2 green bell pepper, diced
1 Tablespoons parsley flakes
1 large bay leaf
5 pickled pepperonchini peppers
2 Tablespoons pickle juice from peppers (you could use vinegar)
1 Tablespoon Worcestershire sauce
Seasoned salt
Pepper
Garlic powder
1 can cream of mushroom soup
1 package Au Jus mix (I use McCormick)
1 cup water
1/2 cup finely crushed gingersnaps

Spray the crock pot with cooking spray or use a liner.  Place onions, bell pepper, parsley flakes and bay leaf in the bottom of the crock pot.  Season both sides of pork chops with seasoned salt, pepper, and garlic powder.  Lay pork chops on top of seasonings.  Sprinkle pickle juice and Worcestershire sauce on top of chops.  Place the pepperonchinis on top of chops.  In a mixing bowl, mix mushroom soup, Au Jus mix and water.  Pour on top of chops and cook on low for 5-6 hours.  One hour before serving, remove chops from crock pot and add gingersnaps.  Stir well and return chops to crock pot.  Continue to cook on low.  This will make a wonderful gravy to serve on rice, mashed potatoes or noodles.
I plan on using this same recipe with stew meat or chuck steaks.

Cranberry Applesauce Muffins with Orange Butter

If you are looking for a great breakfast muffin for Thanksgiving breakfast or anytime, you need to try these.

2 cups self-rising flour
1 1/4 cup unsweetened applesauce
1/2 cup sugar
1/4 cup canola oil
1 egg, beaten
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup dried cranberries
3/4 cup chopped pecans or walnuts
2 Tablespoon sugar

Preheat oven to 350 degrees.  Place 12 muffin cups in muffin tin.  In a large bowl, mix with a spoon the applesauce, 1/2 cup sugar, oil, egg, vanilla, cinnamon, and nutmeg until well blended. Slowly add flour 1/2 cup at a time, mixing well until blended.  Add nuts and cranberries and mix well.  Spoon into muffin cups.  Sprinkle tops of muffins with the 2 tablespoons of sugar.  Bake for 18-20 minutes until light golden brown.  Serve warm from the oven with orange butter.  Recipe below.

Orange Butter

6 Tablespoons softened butter (not margarine)
2 Tablespoons confectioner's sugar
1 Tablespoon of fresh orange juice
2 tsp. of fresh orange zest
dash of cinnamon

Combine ingredients in bowl and mix with mixer for 2-3 minutes until whipped and lightly fluffy. 

Big Momma's Mexican Stuffed Jack O 'Lanterns

There are many recipes online for stuffed bell peppers and there are several stuffed Jack O'Lantern recipes as well.  I decided to make my own.  Here it is.  It is a perfect treat for Halloween!

4 orange bell peppers (get the ones with 4 bumps on the bottom; they sit better in the pan for stuffing)
1 1/2 pounds of ground beef or ground turkey
1 jar salsa
1 cup cooked rice (I used instant rice)
1 dry seasoning packet for fatijas (I used McCromick)
1 small onion diced
1/2  green bell pepper diced
1 cup shredded taco blend cheese


Preheat oven to 400 degrees.  Rinse bell peppers in cold water.  Remove the tops (but keep them), scrape out seeds and membranes.  Rinse again and turn upside on a paper towel to drain. Cut eyes and mouth to make a Jack O'Lantern.  Dice the pieces from the eyes and mouth and mix with the green diced bell pepper.  In a large skillet, brown meat with diced onions and bell pepper until the meat has no remaining pink.  Drain off any fat/grease.  Add salsa, rice and seasoning packet.  Mix well.  Add cheese and stir.   Place bell pepper bottoms in casserole dish and fill with meat mixture. Place tops of pepper on top of meat mixture.  Cover with foil and bake for 40 minutes. The bell peppers will still have a bit of crisp to them; if you like them softer, I would bake them 10 more minutes.

Oven Braised Beef Short Ribs

This recipe is a combination of two I found online and my own ingredients.  It smells wonderful while cooking, but tastes even better.


8-10 beef short ribs
2 Tablespoons olive oil
1/2 cup beef broth
1/2 cup red wine or (believe it or not) cranberry juice
1 package of Au Jus gravy mix (I use McCormick)
2 toes/buds of garlic, finely diced
1 large onion, sliced and separated into rings
1 Tablespoon chili powder
1 Tablespoon Italian seasoning blend
1 Tablespoon Worcestershire sauce
2 pounds peeled baby carrots (about 20 baby carrots)
1 14.5 ounce can of diced tomatoes, undrained
1/2 teaspoon black pepper
salt, garlic powder, and pepper to season ribs


Preheat oven to 325 degrees.  Lightly season beef ribs on all sides with salt, pepper and garlic powder.  Heat olive oil in a large skillet over medium high heat.  Brown all sides of beef ribs in heated oil (I prefer not to flour ribs, but you could lightly flour them in all-purpose flour).  Don't over cook--just about 5 minutes to get the outer beef layer  brown and a bit crispy.  In a 13 x 9 pan, toss together carrots, onions, and garlic.  Place browned ribs on top of vegetables.  In a mixing bowl, add wine/juice and beef broth and stir in Au Jus gravy mix.  When blended, add tomatoes, chili powder, Italian seasoning blend, Worcestershire sauce, and pepper.  Mix well.  Pour over ribs and vegetables.  Tightly cover with foil or if your baking pan has a lid, cover with lid.  Bake for 2 hours.  Remove foil/lid and cook another 25-30 minutes to reduce liquid.  Serve over mashed potatoes, grits, rice, or polenta.

Cheesy Corn Casserole with Bacon

I found a recipe online and made some changes and my family and I agree the final product is most delicious.  I hope that you will try it some time.



6 slices of bacon, fried, drained, and crumbled
1 can whole kernel corn, drained well
1 can cream corn, don't drain
2 eggs, beaten
3/4 cup sour cream
1 1/2 cup shredded mozzarella cheese
1/2 cup shredded fresh Parmesan cheese (not the green can kind)
1 teaspoon garlic powder
1/2 teaspoon pepper
20 Ritz crackers, crushed
3 Tablespoon butter, melted

Preheat oven to 375 degrees.  In a large mixing bowl, mix the first 9 ingredients until well-blended.  Pour into an 8 x 8 casserole dish that has been sprayed with cooking spray.  Bake for 25 minutes.  Mix cracker crumbs and melted butter.  Remove casserole from oven and top with cracker mixture.  Return to oven and bake for 10 more minutes.

Hot Dog Logs (Hot Dog Stuffed Cornbread)

I can't take credit for the original idea of this; it was all over Facebook the summer of 2017.  But, I pumped it up a bit. The recipe from Delish didn't have the toppings.  If you are looking for a quick and delightful dinner...if you are looking for something the guys will love...if you just like hot dogs, chili and cornbread--you must try this.


2 boxes of Jiffy cornbread mix
2 Tablespoons canola oil
2 large eggs
2/3 cup milk
8 extra-long all beef hot dogs
3-4 15 ounce cans no bean chili (depending on how much chili topping you want)
2 cups finely shredded Taco or Fiesta blend cheese
1 small onion, diced (optional)
sour cream (optional)
mustard (optional)


Put canola oil in the bottom of 9 x 12 glass baking pan.  Put pan with oil in it in oven as it is preheating to 400 degrees. By letting the oil heat with the pan, the bottom crust with be firmer and it will be easier to remove.   In large mixing bowl, add cornbread mixes, eggs, and milk.  Mix well.  When oven as preheated, remove baking pan from oven and pour in all of the cornbread mixture.  Evenly space out the hot dogs on top of the cornbread. Put in oven and bake for 23-25 minutes until cornbread is done. The hot dogs will sink slightly and the cornbread will rise over them while baking.  While cornbread is cooking, heat chili.  When cornbread is ready, slice into 8 long logs, each containing a hot dog.   Place each log on a plate, top with hot chili and sprinkle with cheese.  Some people like to put mustard on top of the cornbread log prior to topping with chili.  Optional toppings include finely diced onions and sour cream.  All options are great.

Southern Tomato Gravy

One dish that is well-loved in the South is tomato gravy.  Some enjoy it over biscuits, others like it on top of toast or grits, and some enjoy it over mashed potatoes or rice.  I love it any way I can get it.  My mother and my mother-in-law Miss Sue both made rich and delicious tomato gravies.  My recipe is a combination of the ones I watched them make and enjoyed eating with them.

1 pound of bacon, fried in a cast iron skillet

3Tablespoons of the fresh bacon drippings

3 Tablespoons of all-purpose flour

1 tsp. black pepper

1 tsp. seasoned salt

1 tsp. garlic powder

1/2 tsp. onion powder

2 Tablespoons Worcestershire sauce

1 Tablespoon sugar (My mother said if you want to have a great tomato flavor, you have to add sugar)

1 bay leaf (optional)

1 14.5 ounce can of diced tomatoes, undrained

1/2  cup tomato juice 

1 cup water or beef broth or milk (Miss Sue often used milk--I do sometimes, but most times I just use water)

In a large cast iron skillet, fry bacon and remove to paper towel to drain.  Leave 3 tablespoons of bacon drippings in skillet.  Over medium heat, slowly shake flour into bacon grease and stir to make a roux.  I cook the roux, stirring constantly, for about 4 minutes until medium brown.  Slowly pour in 1 cup of water or milk to make gravy, whisking to make sure there are no lumps in the flour.  Add tomato juice and continue to stir.  Once all lumps are gone from gravy, add the canned tomatoes, pepper, seasoned salt, garlic powder, onion powder, Worcestershire sauce and sugar.  When gravy starts to bubble, reduce temperature to simmer.  Toss in bay leaf and let simmer 10-15 minutes, stirring often. If gravy becomes too thick, add a little more water. Remove bay leaf.  You can crumble one or two pieces of bacon into the gravy right before serving or just serve the bacon on the side with the tomato gravy on top of biscuits, toast, grits, mashed tomatoes or rice. 
NOTE:  If you have some very ripe tomatoes around, chop them and add to the gravy with the canned tomatoes for an even richer flavor!

Big Momma's Mustard and Root Beer Slow Cooked Beef Roast

I found several recipes online that used root beer to slow cook a beef roast and I decided to create my own version.  Here it is.  It is delicious!


3-5 pound beef roast (I use rump or chuck)
1 onion sliced in rings
1 small green bell pepper, diced or thinly sliced
2 toes/bud garlic, minced
3/4 cup creole mustard
12 ounces root beer (I use Barqs)
Seasoned Salt
Pepper
Garlic Powder


Spray the insides of a crock pot/slow cooker or use a liner.  Place the onions, bell peppers and garlic in the bottom of the slow cooker.  Season both sides of roast with garlic powder, seasoned salt, and pepper.  Place roast on top of vegetables.  In a small bowl, mix creole mustard and root beer. Pour on top of roast.  Put lid on cooker and cook on low for 6 to 8 hours!

Fagiolini in umido (Green Beans in Tomato Sauce)

One of my favorite things to eat when we go to Rocky and Carlo's Diner in Chalmette, Louisiana, for dinner is their green beans in tomatoes, so I decided to try my hand at my own recipe for these. I think Rocky and Carlo might just ask this Big Momma for her Fagiolini in umido (Green Beans in Tomato Sauce) recipe!


2 pounds fresh green beans, rinsed and trimmed
2-3 cups salted water
1 (14.6) can tomato sauce
1 (14.6) can diced tomatoes (do not drain)
1 medium yellow onion, diced
1 small green pepper, diced
4 toes/buds of garlic, finely diced
2 Tablespoons parsley flakes
3 Tablespoons olive oil
1-2 Tablespoons  Italian Seasoning blend (I use McCormick)
1/2 Tablespoon pepper
1 Tablespoon sugar
1/2 Tablespoon garlic powder
1 Tablespoon Worcestershire sauce
1/2 Tablespoon hot sauce (optional)

In large skillet, heat olive oil.  Saute onions, bell pepper, parsley flakes, and minced garlic for about 3-5 minutes until they begin to sweat and soften.  Add tomato sauce, diced tomatoes, pepper, sugar, garlic powder, Italian seasoning blend, and Worcestershire sauce.  Bring to a boil and let simmer  while you are blanching your green beans.  In a large pot, pour in 2-3 cups water and a good sprinkle of salt.  When water comes to a boil, add green beans.  Let them lightly boil/steam for 5-8 minutes.  Using tongs or a slotted spoon, remove green beans from the water and put them directly in the tomato sauce.  Try to put or allow some of the water (around 1/2 a cup) to add to the sauce. Toss green beans in sauce and simmer covered for 1-2 hours.

Bacon and Brown Sugar Wrapped Chicken

This recipe makes a great appetizer, entree, or party finger food.  It is easy to make and very tasty.

16 chicken tenders

16 slices of bacon

1 Tablespoon garlic powder

1/2 Tablespoon onion powder

1/2 Tablespoon smokey paprika

1/2 Tablespoon chili powder

1 teaspoon black pepper

1/2 cup brown sugar.

32 toothpicks

Preheat oven to 375 degrees.  You will need a baking pan with a baking rack. If you don't have a baking rack, a cookie/cake rack will work.   Wrap the pan/sheet in foil and place baking rack on top. Spray baking rack with cooking spray.  Mix garlic powder, onion powder, paprika, chili powder and pepper together and sprinkle on both sides of each tender.  Or put seasonings in a ziplock, add tenders, and shake until coated.  Wrap a slice of bacon around each tender and secure with a toothpick at each end.  Put brown sugar in a shallow plate or bowl.  Roll each bacon wrapped tender in the brown sugar.  Place on baking rack.  Bake for 20-25 minutes until meat thermometer reaches 170 degrees.  Turn on broiler and broil for 3-5 minutes to crisp bacon.  Watch carefully so that the bacon doesn't burn.  Serve as is or with your favorite dipping sauces, such as garlic ranch, barbecue, honey mustard, or Polynesian sauce. 

Berry Poppy Seed Vinaigrette

Here is a light and wonderfully delicious salad dressing for summer.  I found the basic recipe online at Our Best Bites.  I have put my notes/changes in parentheses.

1/2 c. white wine vinegar
1/2 c. honey (or sugar)  (I used honey)
1-2 cloves garlic
1 tablespoon grated onion (I just used one round slice of a medium red onion, blender will grated it)
1 tsp. kosher or other coarse salt (I reduced it to ¼ tsp because we are low sodium here)
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries,blueberries, or strawberries or a blend of them all

(1/2 teaspoon Dijon mustard—my addition)
2/3 c. canola oil
1 1/2 tsp. poppy seeds (If you don’t like poppy seeds, try celery seeds or toasted sesame seeds) I don't usually put any in ours. 

Combine the vinegar, honey, garlic, onion, salt, pepper, mustard, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. Pour into a salad cruet or container with tight lid.  Shake before each use. If possible, refrigerate for at least an hour before serving. Should last 2-3 days in refrigerator.  This is awesome on a salad of lettuce, fruits, cheese and nuts!

Crockpot Chicken Enchilada Casserole

This is not my recipe.  It was posted on Facebook from Sarah Olson's blog The Magical Slow Cooker!  And, magic this recipe is!  It is quick, easy, cheesy, and delicious!


1.5 pounds of boneless skinless chicken breasts (about 4)
28 ounce can of enchilada sauce (I used 3 10 ounce cans because that is what I had)
10 corn tortillas, cut into fourths
3 cups of shredded cheese--Mexican/Taco blend is wonderful for this,  but you could just use cheddar
1 can of sliced black olives
sour cream for topping individual servings


Spray crockpot or use a liner.  Place whole chicken breasts in bottom of crockpot.  Pour enchilada sauce over chicken and put lid on crockpot.  Cook on low for 8 hours or high for 4 hours. Use two forks to shred cooked chicken right in the crockpot.  Add tortillas and 2 cups of cheese and mix well. Cook 45-60 minutes.  Top with 1 cup of cheese and black olives cook until cheese on top is melted. Add a dollop of sour cream to each serving.  Makes 8 servings.  Great dinner with corn, Mexican rice, and/or refried beans.  

Zucchini Skillet Dinner

If you are looking for a low-calorie but delicious dinner, here is one you might want to try. 

½ pound lean ground turkey

½ pound lean ground beef (93/7)

1 small onion, diced

2 buds/toes of garlic, diced

½ green bell pepper, diced

2 Tablespoons of parsley flakes

2 Tablespoons Worcestershire sauce

1 Tablespoon garlic powder

½ Tablespoon pepper

2 ½ Tablespoons of Italian seasonings blend

3 large zucchinis, sliced in ¼ inch rounds

1 14.5-ounce can of diced tomatoes with chilies
1 15.5-ounce jar of chunky salsa (spicy or mild--your choice)

In a large skillet, brown meats with onion, garlic, bell pepper and parsley.  Cook about 10 minutes over medium heat to make sure meats are done. Drain any fat.   Add Worcestershire sauce, garlic powder and pepper.  Mix well.  Pour in diced tomatoes and salsa and mix well.  Add zucchini and Italian seasoning blend and mix well.  Put lid on skillet and simmer 30 minutes until zucchini is tender.  Eat as is or serve over rice.  Top with grated Parmesan cheese if you like.

Big Momma's Crockpot Chicken and Rice

I love cooking with my crockpot.  I find it is a wonderful way to cook.  It is especially great when you have forgotten to take meat out to thaw the night before and you need to cook some frozen chicken breasts.  Also, I love to use my crockpot on days I will be away from the house or busy cleaning. Here is my recipe for chicken and rice and I must say I have never had anyone eat it that didn't like it and want seconds.

4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 cans of cream of chicken soup
1 cup of chicken broth
1 onion diced
1/2 green bell pepper diced
1 stalk of celery, diced
1 small can of mushroom slices (optional)
2 small bay leaves

1 Tablespoon Italian seasoning blend (I use McCormick's)
1 Tablespoon garlic powder
1/2 Tablespoon pepper
2 Tablespoons parsley flakes
2 Tablespoons Worcestershire sauce
2 cups instant/minute rice
10 ounce box of frozen broccoli florets (optional or exchangeable for peas, carrots, or corn)

Spray crockpot or use a liner.  Place diced onions, bell pepper, celery, parsley, and bay leaves in the bottom of the crockpot.  Lay chicken on top.  In a mixing bowl, mix soups, chicken broth, garlic powder, pepper, mushrooms, and Worcestershire sauce.  Pour on top of chicken.  Cook on low for 4 hours.  Remove chicken and shred.  Return chicken to crockpot and mix well with sauce.  Add rice and  broccoli.  Cook 30-40 minutes on low until rice is done. I sometimes add 1 cup of Colby Jack cheese when I add the rice.

Star Spangled Lemon and Berry Pie

 This recipe is the result of reading and combining three recipes I found on the internet.  It is not overly sweet and very cool and refreshing.  This recipe makes two pies.

Ingredients:

2 ready- made pie crusts in tin pans
1 pie crust sheet
2 tablespoons water
1 tablespoon sugar

6 cups of washed strawberries (cut in half) and blueberries (you could add some raspberries)
1 container of strawberry glaze (13.5 ounces)

6 egg yolks
1 can of sweetened condensed milk
1/2 cup of fresh squeezed lemon juice
2 Tablespoons of fresh lemon zest
2 containers (5.3 ounces each) Chobani Lemon Blend Greek Yogurt
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees.  Lightly sprinkle flour on smooth surface and lay pie crust sheet on top of flour.  Using star cookie cutter, cut several stars.  Place on a baking sheet that has been sprayed with cooking spray or that has parchment paper (which is what I prefer).  Brush the stars with a little water and then sprinkle the tops with sugar.  Bake two pie crusts and stars for 15 minutes. Remove from oven and let sit 3-5 minutes to cool some.  While pie crusts are baking, in a large bowl, mix on low speed egg yolks until smooth.  Add condensed milk and continue mixing.  Add lemon zest, vanilla, yogurt and blend well.  Then pour in lemon juice and finish mixing.  Pour half of mixture into each pie shell.  Bake in oven for 20 minutes until filling is firm.  Place on cooling rack and let cool for 10 minutes.
In large bowl, mix berries and strawberry glaze.  Spread on top of lemon filling.  Refrigerate for at least 30 minutes before serving.  Top with stars and enjoy!
Refrigerate any leftover pie.

Sauteed Cabbage with Smoked Sausage

I found the basic recipe for this online, but made a few adjustments to suit our tastes.  I think you will

enjoy this.

1 bag (16 ounces) of shredded cabbage Cole slaw mix with carrots

1 pound of beef smoked sausage, cut into round slices (I used Conecuh brand sauce)

1 small onion, diced

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 bud of garlic, diced

1 tablespoon olive oil
1 tablespoon seasoned salt

1 tablespoon garlic powder

½ tablespoon pepper

1-2 tablespoons of apple cider vinegar

In a large skillet, heat olive oil and then add sausage slices, saute the slices over medium heat until lightly browned (about 3 minutes).   Add onions, garlic, and bell peppers to sausage slices.  Continue sauteing until onions are softened.  Add bag of Cole slaw mix, salt, garlic powder, and pepper, and saute for 5-8 minutes until cabbage is soft but not mushy. When at the tenderness you desire, sprinkle apple cider vinegar over cabbage mixture and toss.  Serve hot!  It is great as a side dish for barbecue meats. 

Creamy Swiss Chicken Casserole

This is not my original recipe.  It has been all over the internet for years.  I just made a couple adaptions.

6 boneless skinless chicken breasts (not too thick)
6 slices Swiss Cheese
2 cans of cream of chicken soup (I highly recommend using the low sodium version)
1 cup milk
1 box of stuffing mix (I use Stove Top Cornbread Flavor)
1/2 stick of margarine or butter, melted
pepper and garlic powder

Preheat oven to 350 degrees.  Spray a 13 x 9 casserole dish with cooking spray.  Lay chicken breasts down in casserole dish.  Sprinkle tops of breasts with garlic powder and pepper.  Top each breast with a slice of Swiss cheese.  In a mixing bowl, mix 2 cans of soup and milk. Pour over top of chicken breasts.  Next, open stuffing mix and sprinkle on top of the soup mixture.  Drizzle melted butter over top of crumbs.  Cover casserole with foil and bake for 50-60 minutes or until chicken reaches 180 degrees on meat thermometer and juices run clear.

Note the stuffing is being used as topping not as a serving of stuffing mix.  So, you might want to make another box of stuffing on the stove top while this is cooking or serve on rice, pasta, or mashed potatoes.  There will be lots of gravy for the stuffing, rice, pasta,  or potatoes.

Pork Fingers with Pineapple Dipping Sauce

I used to make these pork fingers years ago with crushed saltine cracker crust, but I have evolved the recipe to use panko and Italian breadcrumbs.  This is a wonderful party food and it is also great for dinner with white gravy instead of the dipping sauce.

8 boneless pork chops (1/2 thick), each cut into three strips

2 eggs, beaten

¾ cup milk or buttermilk

1 cup all-purpose flour

1 cup Panko bread crumbs

1 cup Italian bread crumbs

1 tablespoon garlic powder

½ teaspoon seasoned salt

1 teaspoon smoky paprika

½ teaspoon pepper

Additional garlic powder, seasoned salt, and pepper for seasoning meat

Preheat oven to 375 degrees.  Use a baking pan large enough that a baking rack or cookie rack will sit inside.  Line baking sheet with foil or parchment paper.  Place rack on top and spray rack with cooking spray.  Mix beaten eggs with milk (you can also add some hot sauce to the milk to give them a little kick).  You will need 3 plates—one for seasoning meat, one for flour, and one for breadcrumbs.  Make a row of stations in this order: meat plate, eggs and milk bowl, flour, breadcrumbs.  In the flour plate, mix together flour with the measured garlic powder, paprika, seasoned salt and pepper.  In the breadcrumb plate mix the Panko and Italian breadcrumbs.  I love garlic so I always add a dash more garlic powder to the crumbs.  Using the meat plate, season both sides of the pork fingers with seasoned salt, pepper, and garlic powder.  Then dip each strip in the flour to coat, then into the egg-milk mixture, and then finally in the breadcrumbs.  Place on the baking rack.  Bake for 15 minutes, remove from oven and turn and bake 10-12 more minutes. 

Sauce

¾ cup pineapple preserves

2 tablespoons of fresh lime juice

2 tablespoons Worcestershire sauce (or soy sauce)

2 tablespoons of Dijon mustard

2 tablespoons of honey
If you want to put a little kick in it, finely diced a small jalapeno and toss in!

Wisk all ingredients together.  Great with these pork fingers or coconut shrimp.

Big Momma's Cheesy Italian Chicken Casserole

You can make this recipe with chicken breasts or mixed chicken pieces, but I love to use chicken thighs because they provide a richer flavor.

8 chicken thighs (boneless, skinless or with skin and bones--your choice)
2 tablespoons of olive oil
1 large onion, diced
2 cloves/buds/toes of garlic, diced
1 medium green bell pepper, diced
2 tablespoons of parsley flakes
1 tablespoon Italian seasoning blend
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 24 ounces jar of marina sauce (I use Emeril's)
1 12 ounce can of tomato sauce (I use Hunt's)
2 cups Italian blend shredded cheese
1/2 cup shredded Parmesan cheese (NOT THE GREEN SHAKER CAN) Fresh is best!
1 pound of Penne pasta (cooked 2 minutes less than recommended on the package)
seasoned salt, pepper, garlic powder

Cook your pasta and drain.  Remember to cook it 2 minutes less than recommended so that it does fall apart in the oven.   Preheat oven to 300 degrees.  In a large skillet, heat olive oil.  Season chicken pieces on both sides with seasoned salt, pepper and garlic powder.  Brown 2-3 minutes on both sides.  Remove from skillet and place on plate.  In that same skillet, saute onions, garlic, and bell pepper until tender. Add parsley flakes and stir well.  Add marina sauce, tomato sauce, Italian seasoning, sugar, and Worcestershire sauce.  Bring to a light boil.  Reduce temperature to low medium  and return chicken pieces and any juices on the plate to the sauce.  Cook about 8 minutes.  Spray a large casserole dish with cooking spray and sprinkle 1/4 cup of Italian blend cheese on the bottom of the pan.  Pour in pasta.  Sprinkle 1 cup of Italian cheese and 1/4 cup of Parmesan cheese on top of pasta.  Pour sauce and chicken pieces on top of pasta.  Cover with foil and bake 40 minutes if boneless chicken has been used or 60 minutes if bone-in chicken has been used.
  Remove from oven and remove foil.  Top with remaining cheeses and return to the oven without foil for 10 minutes.

Kay's Easy But Decadent Brownies

I always thought it was just so much easier to buy a box mix of brownies than to make them from scratch.  Then I discovered this recipe and made a few changes.  To be so easy they sure are rich and delightful.  Top the brownie with a light dusting of powdered sugar or some fudging frostin or go all the way with some ice cream and chocolate sauce.

½ cup vegetable oil

1 cup sugar

1 teaspoon vanilla

2 large eggs

1⁄4 teaspoon baking powder

1⁄3 cup cocoa powder

1⁄4 teaspoon salt

1⁄2 cup all-purpose flour

½ cup semi-sweet chocolate morsels

½ cup chopped walnuts or pecans

1. Preheat oven to 350°F.

2. Mix oil and sugar until well blended.

3. Add eggs and vanilla; stir just until blended.

4. Mix all dry ingredients in a separate bowl.

5. Stir cocoa powder, salt and flour into the oil/sugar mixture. Stir about 30 times around

    the bowl until well mixed.

6. Pour in morsels and nuts and stir just to incorporated.

7. Pour into greased 9 x 9 square pan.

8. Bake for 20 minutes or until sides just start to pull away from the pan.

9. Cool completely before cutting.

Note: You can easily double this recipe. Also, if you are like me and like the edges/corners, make them in a wedge cast iron skillet and you have the perfect brownie.

Kay's Cheesy Pasta and Smoked Sausage Casserole

When you are craving smoked sausage, cheese and pasta, here is a casserole for you to try.  It is so wonderfully delicious!  I hope you enjoy it.

10 ounces uncooked pasta (large shells or penne pasta)

4 Tablespoons butter or margarine

4 Tablespoons all-purpose flour
1 Tablespoon Italian seasoning blend

½ Tablespoon garlic powder

½ teaspoon pepper

3 1/2  cups milk

4 ounces cream cheese, cubed

1 cup shredded Mozzarella cheese

½ cup fresh (not green can) shredded Parmesan cheese

10 ounces smoked sausage. sliced

¾ cup Italian bread crumbs

¼ cup Parmesan cheese (shaker kind, now)

¼ cup olive oil

Preheat oven to 350 degrees.  Spray a large casserole dish with cooking spray. Heat large pot of water to boil pasta.  While pasta is boiling, melt butter in large saucepan on medium heat, sprinkle in flour and blend until smooth to make roux.  Let roux cook about two-three minutes, stirring constantly.  Slow add 3 cups of milk, one cup at a time, blending well (I use a whisk).  As mixture begins to thicken, add next cup of milk and whisk well.  You don’t want any lumps of flour.  Once all milk has been added, sprinkle in Italian seasoning, garlic powder, and pepper.  Then add in cubed cream cheese.  Stir constantly until cream cheese is melted.  If too thick, add 1/4 cup more milk.  Add Mozzarella and stir until melted.  Add ¼ cup more milk if needed.  Add Parmesan cheese, blending until melted.  Drain pasta.  Add sliced sausage to cheese mixture and cook 2 minutes.   Put pasta in a large mixing bowl.  Pour cheese sauce mixture on top of pasta and mix well.  Pour into casserole dish.  In a small bowl, mix bread crumbs, shaker Parmesan cheese and olive oil.  Sprinkle on top of pasta.  Bake 30-35 minutes until sauce bubbles along the sides of casserole dish. 

Crockpot Cheesy Chicken and Pasta with Veggies

Do you have some frozen chicken that you need to cook for dinner?  This recipe is perfect.  It is super easy and super delicious. If you decide to use thawed chicken, check the note at bottom.

4 frozen boneless skinless chicken breasts or 6 frozen boneless skinless chicken thighs
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces sour cream
1 medium onion, diced
1/2 bell pepper, diced
1 rib of celery, diced
2 Tablespoons dried parsley flakes
1 Tablespoon garlic powder
1 teaspoon pepper
3/4 cup chicken broth
1 10 ounce bag frozen carrots and peas or mixed vegetables
1 cup shredded Monterrey Jack cheese
1/2 cup Mozzarella cheese
1/2 cup shredded fresh Parmesan cheese
10 ounces pasta, cooked

Place chicken in crockpot.  In a mixing bowl, mix soups, sour cream, onion, bell pepper, parsley flakes, garlic powder, pepper and chicken broth.  Pour on top of chicken,  Cook on low for 6 hours.  Using a fork, shred chicken.   Add frozen veggies. Taste mixture and add more garlic powder and/or pepper if needed. Cook 15 more minutes. Add cheeses and pasta, stir and let cook 10 minutes.  Serve with garlic bread and you have a wonderful meal. 

NOTE:  If your chicken is thawed, cook for 4 hours instead of 6. 

Kay's Cheesy Chicken, Broccoli and Rice Casserole

I had some leftover steamed broccoli and wanted to make something we haven't had for dinner lately. I haven't made a broccoli and rice casserole in several years, so tonight, I created this one.  It came out wonderfully and I will definitely be making it again.

1 ½ cups of cooked white rice
2  boneless, skinless chicken breasts or 6 chicken tenders, diced into small pieces
1 medium onion, diced
1 rib of celery, finely diced
2 Tablespoons parsley
½ green bell pepper, finely diced
3 tablespoons olive oil
1 can cream of chicken soup
1 can cream of mushroom soup
¾ cup milk
1 10-ounce box/bag of frozen chopped broccoli, thawed or a small head of broccoli cooked and chopped (this is perfect when you have leftover steamed broccoli)
2 ½ cups Colby Jack cheese, shredded
½ cup fresh Parmesan cheese, shredded
1 tsp. pepper
1 tsp. garlic powder

 Cook your rice. Preheat oven to 350 degrees.  In a large skillet, heat olive oil and add chicken, onions, celery, parsley, and bell pepper.  Saute' until chicken is thoroughly cooked and vegetables softened. Remove from skillet.  In a mixing bowl, mix soups, milk, pepper, and garlic powder.  Pour into skillet.  When mixture begins to bubble, add 1 ½ cups of Colby Jack cheese and all of the Parmesan cheese.  Stir until cheese are melted. Return chicken and sautéed vegetables. Add broccoli and rice and thoroughly mix.  If it seems too thick, add a little more milk.   Spray 9x13 casserole dish and spoon ½ of the mixture into dish.  Sprinkle ½  cup of Colby Jack cheese on top of rice mixture.  Spoon remaining mixture on top.  Bake 25 minutes.  Remove from oven and top with ½ cup of Colby Jack cheese and return to oven to bake 10 more minutes.

Chicken Parmesan Casserole

This isn't really my recipe; the basic version is all over the internet, so I don't know whom to credit for it.  However, I did make a few changes so it is mine!  It is delicious and so EASY!

6 boneless, skinless chicken breasts (don't use really thick ones without splitting them.  I recommend 1 inch thick.)
2 toes of garlic, finely minced
1 tsp of red pepper flakes
3 tablespoons of olive oil
2 cups of marina sauce (I use Emeril's)
1 tablespoon Italian seasoning blend
1 tablespoon brown sugar
1 5-ounce bag of garlic and herb or Italian croutons (the smaller ones are better but any size will do)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese (fresh not green shaker can)
seasoned salt, pepper, and garlic powder

Preheat oven to 350 degrees.  Season both sides of chicken breasts with seasoned salt, pepper, and garlic powder. In a large skillet, heat 2 tablespoons of olive oil and brown both sides of the breasts (2-3 minutes per side).  In a 9x13 glass baking dish, brush 1 tablespoon of olive oil to cover bottom.  Top with garlic and red pepper flakes.  Place chicken breasts on top.  Mix Italian seasoning blend and brown sugar in marina sauce and spoon on top of each breast.  Then sprinkle 1/2 cup of mozzarella and 1/4 cup of parmesan on top of sauce.  Then top with croutons.  Sprinkle remaining cheese on top of croutons.  Bake for 30-35 minutes or until chicken is done.  If croutons and cheese seem to be browning too much and chicken isn't done, cover lightly with foil. 


NOTE:  YOU CAN ALSO MAKE THIS WITH JARRED ALFREDO SAUCE.  JUST ELIMINATE THE BROWN SUGAR.

Corned Beef Spread for molding

In the 1950s corned beef molds were quite popular at parties.  Of course, they used fresh cooked corned beef briskets to make their molds.  My mother didn't like it because it used Knox gelatin.  Some people upgraded it lemon jello, but my mother made this for us in the 1970s.  It is really good.
She didn't always put in the eggs, but I like it with the eggs.
It is perfect for St. Patrick's Day!

8 ounces cream cheese, softened
½ lb corned beef, cooked and broken into small pieces or 1 can of corned beef
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2-3 green onions, sliced into small rings
1 rib of celery, diced
4 tablespoons mayonnaise
¼ teaspoon black pepper
a dash or two of Worcestershire sauce
2 boiled eggs, diced (optional)


Spray mold or loaf pan  with cooking spray.
In food processor, combine cream cheese, corned beef, mustard, horseradish, pepper, and Worcestershire sauce,  and mayonnaise.  Pulse until all ingredients are fully combined, then add the green onions, celery,  and eggs and pulse only until onions, celery and eggs are incorporated (not long) and then press into mold. Cover with lid or Saran wrap.
Chill the mold least 6 hours. To serve, unmold onto serving dish filled with lettuce or lined with crackers to serve.

Pineapple Ham in the Crockpot

This recipe isn't mine.  I can't remember where I found it, but I LOVE IT!  Try it and let me know how you like it.

1 ham--spiral, butt, shank whatever kind you want
1  12 ounce jar of pineapple preserves
1 1/2 cups of brown sugar
1 8-ounce can of pineapple tidbits (do not drain)
3 Tablespoons Dijon mustard
3 Tablespoons Worcestershire sauce


Place 1 cup of brown sugar in the bottom of the crockpot.  Place ham cut side down on top of brown sugar.  In a bowl, mix 1/2 cup brown sugar, pineapple preserves, pineapple tidbits with juice, mustard, and Worcestershire sauce.  Pour on top of ham.  Cover with lid.  If ham it too large for crockpot, either cut part off or tent with foil and sit lid on top of foil.  Cook on low 5-8 hours. 

Creamy Chicken Stuffed Shells

This is not my original recipe; there are several on the internet much like it.  I just made a few adjustments to the ones online to make it to our tastes. 


2 cups cooked and shredded chicken
32 jumbo pasta shells, cooked and drained thoroughly
1 package of cornbread stuffing mix (Stove Top). Prepare according to directions and use any flavor you like.
2 cans cream of chicken condensed soup
1/2 cup mayonnaise or sour cream
1/2 cup freshly grated Parmesan cheese (not the green can kind), divided into  two 1/4 cup portions
pepper and garlic powder (to our taste)
1/2 cup milk, divided into two 1/4 cup portions


Preheat oven to 350 degrees. In large mixing bowl, combine cooked chicken and cooked stuffing mix with 1/4 cup milk, 1/4 cup of Parmesan cheese and 1 can of soup. In another bowl, mix 1 can of soup, 1/4 cup of milk,  1/2 cup of mayonnaise or sour cream, garlic powder, and pepper to your taste.  Spoon a little of this soup mixture into the bottom of a glass 9x13 baking pan.  Stuff shells with stuffing mixture and place them stuffing side up in baking pan.  Pour the remaining soup mixture on top of shells and then sprinkle on 1/4 cup of Parmesan cheese.  Cover with foil and bake for 30 minutes.  Remove foil and return to oven for 10 more minutes or until lightly brown and bubbly. 

Peanut Butter Cookies

I don't know where or when I found this recipe for peanut butter cookies, but I have been using it for many years.  It is simple and the cookies turn out so great.  You can add some chocolate chips, chopped peanuts or put a huge Hershey kiss on top of them. Or keep them just simple, which is the way I like them best. 

1/2 cup butter (not margarine), softened at room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of vanilla extract
1 egg
1 1/4 cup sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375 degrees.  Line cookie sheets with parchment or lightly spray with cooking spray. In a large mixing bowl, mix the first six ingredients until well-blended.  Put baking soda and salt in measuring cup with flour.  Slowly add flour mixture to mixed ingredients and mix until thoroughly blended.  Roll into balls about the size of walnuts.  Dip a fork in some sugar and press each cookie in crossed pattern.  Make sure that you dip the fork in the sugar for each cookie and leave a little sugar on the top of each criss-cross pattern.  Bake 10-12 minutes or until golden brown.  Remove from cookie sheet and let cool 10 minutes on cooking racks before eating.  Delicious with a glass of milk or cup of coffee. 

Big Momma's Bacon Ranch Pasta Salad

I love bacon, ranch dressing, Parmesan cheese, and pasta salads,  so this one was a joy to create, make and eat!


1 package of tri-color spirals, boiled
10 slices of bacon, fried, drained and chopped
1 medium onion, diced
1 medium bell pepper, diced
2 tablespoons parsley, diced
1 rib of celery, diced
1 cup mayonnaise
3 tablespoons dry ranch dressing mix (1 packet)
1 tablespoon garlic powder
1/2 teaspoon pepper
1 small can of sliced black olives, drained
4 ounces freshly shredded Parmesan cheese
1/4 cup milk (if needed)

Once you have prepared pasta and bacon, in a large mixing bowl, mix ranch powder, garlic powder, pepper, and mayonnaise until well blended.  Add onions, bell pepper, celery, parsley and olives and mix thoroughly.  Slow add in pasta, mixing with each additional portion  to coat well.  If the mixture seems to thick, add a little milk.  Once pasta is coated, add cheese, mixing well.  Let pasta sit for about 30 minutes for flavors to meld.  Refrigerate leftovers.  (Note:  you might want to reserve a little chopped bacon and cheese to sprinkle on top of pasta once in serving bowl)

ADDENDUM:  I always rinse my cooked pasta that I am using for a salad in a little cold water. 

Kay's Perfectly Simple Shepherd's Pie

Although I haven't made lots of them, I finally combined several recipes that I found online to make my version of shepherd's pie.

1 1/2 lbs ground meat

1 package McCormick Brown gravy
¾ cup water or beef broth
8 oz can tomato sauce
2 tablespoons Heinz 57 steak sauce (this is a must)
1 toe of garlic, minced
1 small onion, diced
1 green bell pepper, diced
8 to 10 red new potatoes
1/2 cup sour cream
6 tablespoons butter
1 1/2 cups milk
2 tablespoons garlic powder
½ fresh Parmesan cheese (not the green can kind)
1 cup sharp Cheddar cheese
1 can mixed vegetables, green beans, or niblet corn, drained.  You can use frozen vegetables that have been cooked according to package directions.

Preheat oven to 350 degrees. Boil potatoes (I don’t peel mine).  While potatoes are boiling, in a skillet brown ground meat with onions, bell pepper, and garlic.  Season with black pepper.  Drain off grease.  Mix brown gravy mix in bowl with ¾ cup water.  Pour on top of meat mixture.  Add tomato sauce and steak sauce.  Bring to a boil and then simmer while making mashed potatoes. Gravy and sauce should thicken.  Drain water from potatoes.  Using hand mixer, mix potatoes, butter, sour cream and milk until smooth.  Add parmesan cheese and garlic powder and more pepper if you like.  Mix thoroughly.   In a casserole dish that you have sprayed with cooking spray.  Layer meat, your choice of vegetables (I make two layers—meat, veggies, meat, veggies). Sprinkle on ½ cup of cheese, top with mashed potatoes and ½ cup cheese.  (Sometimes I use more cheese).  Bake for 25 minutes or until everything is heated thoroughly. 

Kay's Cheesy Garlic Grits

I discovered a recipe similar to this online and made a few adjustments.  It is a perfect side dish for when you are having breakfast for dinner.  I am allergic to seafood, but I bet this would be awesome with some grilled shrimp. Enjoy!

6 cups low-sodium chicken broth
1 cup water
2 cups grits (not quick or instant)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons minced garlic
2 cups sharp cheddar cheese, shredded and divided into 1½ cups and ½ cup

3 large eggs
1 cup whole milk

 Preheat oven to 350°F. Bring chicken broth and water to a boil in a saucepan. Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 25 minutes

Add butter, pepper, garlic, and 1 ½ cup of cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then slowly stir into grits until combined.

Pour into an ungreased 8-inch baking dish (2 inches deep) and bake until set and lightly browned, about 35-40 minutes.  Remove from oven and top with remaining ½ cup cheese.  Bake another 10 minutes until cheese is melted and lightly browned.