Bacon and Broccoli Salad

It found this recipe on Taste of Home.  It makes a large bowl and is perfect for a pot luck.  It is crisp and tasty--a great side for any menu. 

3 bunches broccoli, cut into florets (about 10 cups)
1 pound bacon strips, cooked and crumbled
1 cup chopped pecans, toasted
1 cup dried blueberries
1 cup dried cherries
1/4 cup finely chopped red onion

 
DRESSING:
1 cup mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
 
Directions
 
In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.  Keep chilled until ready to serve. 

Easy Party Punch

This punch has been around for many years.  It is great for parties, celebrations, and weddings.  I first made it for a Beta Club induction at my school.  My grandson calls it Christmas Punch because it was Christmas the first time he had some.  Whether it is Christmas or the Fourth of July, I am sure you will enjoy this easy and tasty punch.                          

64 ounces of Hawaiian Punch (the traditional red kind)

12 ounces of pineapple juice
1 liter of ginger ale
1 orange sliced in thin rounds and deseeded
1 lime sliced in thin rounds and deseeded
1 lemon sliced in thin rounds and deseeded

I like to chill my Hawaiian Punch, pineapple juice and ginger ale prior to mixing, but you don't have to. 

Combine punch, juice, and ginger ale in a large bowl/punch bowl.  Stir until blended.  Top with fruit slices and enjoy.

I have frozen the fruit slices in ice cubes to help keep the punch chilled.  

A Tale of Two Cities Crockpot Hot Chocolate

The first time I made this hot cocoa/chocolate was for a senior English class that I was teaching.  We had just finished  reading A Tale of Two Cities.  A character in the book always drank chocolate for breakfast, so I decided to treat my students to steaming hot chocolate.   I found this recipe in a cookbook.  I can't remember the title, but I will never forget this decadent and delicious hot chocolate

6 cups whole milk (do not use any other type of milk.  It won't be the same)
1 14 ounce can of sweetened condensed milk
2 1/2 cup of semi-sweet chocolate morsels.  (Use the minis to melt quicker)
1 1/2 cup heavy whipping cream
1 tsp. vanilla
1/2 tsp. nutmeg

In a large crockpot, combine all ingredients.  Turn on low, stir frequently for the first hour to totally incorporate the morsels as they melt.  Stir every 15-20 minutes for the next 2 hours.   Serve with marshmallows or whipped topping and sprinkles.  

Mary Ellen's Party Crookpot Meatballs

I don't know where she got this recipe, but my oldest sister Mary Ellen made the best party/shower/covered dish meatballs around.  I stumbled over her recipe card and thought I would share it with you.  We enjoy them so much.  

2 pounds of frozen home style (not Italian) meatballs (DO NOT THAW)
1 small jar of Welch's grape jelly
2 Tablespoons of brown sugar
1 cup Heinz chili sauce
1 bottle of Sweet Ray's Honey Barbecue sauce
1/2 tsp. black pepper
1 Tablespoon garlic powder

Place meatballs in bottom of crockpot.  In a mixing bowl, mix all other ingredients.  Pour over meatballs and stir to make sure all are covered.  Cook on low 4-5 hours.  

Crockpot Chicken and Gravy

This recipe is in no way mine.  In fact, it has been around probably as long as I have.  And, the reason for that is it is super delicious and super easy!   It is a great mix it up before heading to work and enjoy when you get home dinner.  Put it on top of some rice, mashed potatoes, or stuffing like Stove Top.  Add a veggie and dinner is ready!

3-4 boneless, skinless chicken breasts (1-2 pounds)

2 packages of dry chicken gravy mix

1 1/2 cup of water

1 can of cream of chicken soup

seasoned salt (to taste)

garlic powder(to taste)

pepper (to taste)

1/2 cup sour cream (optional)

Place chicken breasts in bottom of crockpot.  In a mix bowl, mix gravy packets, water, and cream of chicken soup.  Add seasoned salt, garlic powder (I use a lot) and pepper to your families tastes.  Once mixture is blended well, pour on top of chicken breasts and cook on low 6-8 hours or 4 hours on high.  Once chicken is down, remove from crockpot and shredded.  Return to crockpot and stir in sour cream.  Serve.

NOTE: .

The chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work).

Sour cream adds a great creaminess to this so I definitely recommend adding it in! Plain Greek yogurt can be substituted for the sour cream.  

Great add-ins:

1 thinly sliced onion

Sliced mushrooms

Parsley flakes

Waiting for Pay Day Potato Casserole

This recipe was developed when my daughter and I were a week from pay day and the cupboards were looking thin.  It is delicious and filling and makes a great side dish.  I have also included some ingredients below the recipe that can be added to kick it up or when the cupboards aren't bare.  This is a great covered dish to bring to family and friends gatherings.  

 4 large russet potatoes, scrubbed, peeled, and cut into 1/4 inch rounds
 1 onion, diced small or in thin rings
 1 can cream of chicken soup
 2 Tablespoons butter/margarine
 1/2 Tablespoon garlic powder
 1/2-1 Tablespoon parsley flakes
 1/2 cup milk
 1 cup grated cheddar or your favorite cheese
Additions:
5 slices bacon, fried and crumbled (Layer with potatoes)
1 cup diced ham  (layer with potatoes)
1/2 cup sour cream (add to soup and milk)
Preheat oven to 350 degrees.  Grease or spray a 2 1/2 quart casserole dish.  I like to use an oval or square one.  Place one layer of potatoes in the bottom of dish, lightly season with pepper and salt, sprinkle part of the diced onions on top. Dot with butter.  Add next layer of potatoes, season with salt and pepper and top with onions. Dot with butter. Repeat in this order until potatoes and onions are used.  In a small bowl, mix soup, milk, garlic power and parsley flakes and pour on top.  Cover with foil and bake for 35-40 minutes or until potatoes are tender.   Remove foil and top with cheese; bake 5-10 minutes until cheese is melted and bubbly.  
 

Guacamole Ole

It is not a party without dips.  One of my favorite dips is guacamole. Here is a recipe that I enjoy making. 

 

3 avocados, ripe
½ cup onion, finely diced (I prefer yellow onion to red for this dip)
2 Roma tomatoes, diced and seeded
3 Tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, finely minced
1 lime, juiced
½ teaspoon salt
¼ teaspoon pepper

½ teaspoon cold water (reserved)

½ Tablespoon lime juice (reserved)

Halve avocados and remove pits and skin.  Mash with a fork until only small pieces remain.  Add onion, tomatoes, jalapeno, garlic, salt, pepper and lime juice.  Blend well. 

Place in serving bowl.  The guacamole will brown if allowed to sit in air for a while.  To avoid this, mix the reserved cold water and lime juice.  Flatten the top of your dip in the bowl and make a thin layer of the water and lime juice on the top of the guacamole.  Cover with food wrap or with an air tight lid until ready to serve. Then, prior to serving, mix water/lime juice into the dip and smooth.  

Note:  A friend of mine likes to add 2 tablespoons of sour cream to her guacamole.  It provides a milder and creamier dip.   

Kay's Mexican Cornbread

 

I have always loved cornbread, and Mexican cornbread is wonderful with a southwestern meal, chili, red beans and rice, or just because you want some.   Here is my semi-homemade recipe.

2 boxes of Jiffy cornbread mix

3 eggs, beaten

1 can cream style corn

1  small can green chilies

1/2 red bell pepper, finely diced

2 cups Mexican or Fiesta blend cheese

1 small jalapeno pepper, seeded and finely diced (optional)

1/3 cup canola oil

1 Tablespoon canola oil or butter

Preheat oven to 350 degrees.  Place tablespoon of oil or butter in cask iron skillet and place in oven while it is preheating.  Combine all remaining ingredients in a mixing bowl and blend until moistened.  Remove skillet from oven and pour in batter.  Return to oven and bake 50-55 minutes until golden brown and pulling away from sides. 

Note:  Because of the cream style corn and cheese, this cornbread will be moist rather than dry. 

Fiesta Crockpot Chicken

There are lots of recipes that use many of these ingredients to make a wonderful crockpot meal. Here is my version.  You can serve it as is or on a bed of rice--Spanish, white, or yellow.  You can also add 4 cups of chicken broth to make Fiesta Chicken Soup!

1.5-2 pounds of boneless skinless chicken breasts (you could use chicken thighs as well)

1 medium onion, diced

1 small green bell pepper, diced

2 Tablespoons parsley, diced

1 can of diced tomatoes

1 can of Rotel tomatoes (mild or spicy--your choice)

Juice of one lime

1 package of taco seasoning, dry

1 can of corn, drained

1 can of pinto or black beans, drained and rinsed

1 Tablespoon garlic powder

1 teaspoon pepper

Place all ingredients in crockpot and cook on low for 6 hours.  Remove chicken and shredded, return to crock pot and cook for 1 more hour. 

Serve with your favorite shredded cheese on top.  

Meat and Potatoes Casserole or Strata

I found this recipe online and made a few adjustments to accommodate our tastes.  It is so very comforting, and you can use almost any kind of ground meat—beef, turkey, pork, sausage, etc.  Adjust it to your taste preferences and enjoy!
 
1-2 Tablespoon olive oil
1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
3-4 cups potatoes, cleaned, peeled and cut into thin slices,
2 cups mushrooms, fresh, sliced
1 medium onion, sliced
1 Tablespoon garlic, minced
1 Tablespoon Worcestershire sauce
2 cans (10 ¾ oz) condensed cream of mushroom, celery or chicken soup
½ cup vegetable, chicken or beef broth

1 cup heavy cream
1 Tablespoon paprika
½ teaspoon pepper
You may want to add some salt, but I don’t because many of the ingredients are salty.
2 cups Colby Jack or Sharp Cheddar cheese, shredded
¾ cup parmesan cheese, grated (not the green shaker can)
1 ½ cup crispy fried onions
You may want to add some salt, but I don’t because many of the ingredients are salty.
 
 Preheat your oven to 350 degrees and prepare a 13x9 inch baking pan with cooking spray.
Prepare your potatoes.
In a large skillet sauté onions, mushrooms and garlic in olive oil.
Add ground meat and cook until no longer pink.  Add Worcestershire sauce during the cooking. Drain if necessary. Set aside.
In a medium bowl, combine soup, broth, cream, paprika, salt and pepper with a whisk.
Put a layer of about half of the potatoes across the bottom of prepared pan. They can overlap and should touch. Cover the entire bottom of the pan.
Next, pour about half of the soup mixture over top of the potatoes.
Then sprinkle half the meat mixture and top with half the cheese.
Another layer of potatoes.
Remaining soup mixture.
Remaining meat and then crispy fried onions.
Lastly add your cheeses.
Cover with lightly sprayed aluminum foil or lid and bake for 90 minutes or until the potatoes are fork tender. Make sure to coat your lid or tinfoil in cooking spray so the cheeses do not stick to it.
Remove cover and bake 15 more minutes if making a strata.  If you just want casserole, you stop cooking here. 
Allow to rest for 10 to 15 minutes before slicing and serving.
Serve and enjoy!

NOTE:  For a change of taste, try shredded Pepper Jack cheese instead of cheddar/Colby Jack.  

Chicken O'Brian

This is not my recipe.  My daughter found it on TikTok.  It was posted under Kristen
Beamer (@marleysrose).  It is wonderful with homemade mashed potatoes.  Just spoon the sauce on top of the mashed potatoes and enjoy!

2 lbs. of chicken tenders
10 strips of bacon
McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning
Italian Seasoning
1 stick of butter (I only used ½ stick)
2 Tablespoon olive oil
1 pint heavy whipping cream
 
Cook bacon and crumble into tiny pieces.  Coat the tops of all chicken heavily with McCormick and Italian Seasoning. Over medium high heat in a large skillet heat oil and butter until butter is melted.   Add chicken seasoned side down.  Sprinkle seasonings on the chicken to coat this side.  After 3 minutes, flip chicken.  Cook on other side 3 minutes.  Remove chicken from skillet.  Add bacon and heavy whipping cream, whisk together, and reduce to simmer.  Add chicken back in and spoon gravy/sauce over it.  Cook for 7 more minutes. 

Easy Blueberry Muffins

This is one of the easiest muffin recipes I have ever found.  I found it online and made 2 adjustments to my family's tastes.  It makes 8 large head muffins or 12 regular.  The perfect batch for breakfast.  Whip up some today!

1 3/4 cup of self-rising flour

3/4 cup sugar, plus some for sprinkling the tops

1/2 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla flavoring or orange flavoring (we like the orange sometimes) If you don't have orange flavoring you can use 3 teaspoons of fresh orange juice.

1 cup fresh or frozen blueberries

Preheat oven to 400 degrees. Place muffin cups/liners in baking pan. In a large mixing bowl, lightly beat egg, add flour, sugar, oil, flavoring, and milk.  With a spoon, stir together until all is mixed.  It will be a thick batter.  If you feel the batter is too thick, add a little more milk--but not too much.  You want to spoon the mixture not pour it.  Fold in blueberries.  Divide the mixture into the liners.  Go all the way to the top if making 8.  If making 12, lower the level a bit.  Sprinkle the top with sugar.  If you have dusting sugar or coarse sugar, this is great.    Bake for 15-20 minutes or until toothpick inserted in middle of muffin comes out clean and the the tops are lightly golden. 

I like to spread orange butter on mine when I get them.  Simple mix a little orange juice with soft butter/margarine.  

Kay's Chicken Pasta Primavera

 

Many people believe the pasta primavera is an Italian dish, but it isn’t. Primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s in a cooking contest in Canada.  This is my version of several on the internet.  I have added the prepared mustard because of the rich flavor it adds.  

2 cups uncooked penne or spiral pasta
1 pound boneless skinless chicken breasts, cubed and lightly seasoned with garlic powder, pepper, and seasoned salt
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced (2 tablespoons minced garlic from store)
1 medium red bell pepper, diced
1 package (16 ounces) frozen carrots-broccoli-cauliflower blend, thawed
1 cup heavy whipping cream
1 cup grated Parmesan cheese (fresh—not the green shaker jar)
1 tablespoon spicy prepared mustard
1 teaspoon seasoned salt
½  teaspoon pepper

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute chicken that has been seasoned with garlic powder, pepper and seasoned salt in 1 tablespoon butter and olive oil until chicken is no longer pink. Push to side of skillet.  Add the other tablespoon of butter and the red bell peppers and garlic; cook 2 minutes longer. Mix with chicken. Add the vegetables and reduce to low.  Cook for 4-5 minutes. And cream and prepared mustard; cook until vegetables done but still a bit crisp. 

Pineapple Blueberry Crunch (Dump Cake)

                                 

There are many versions of this dessert on the internet and in cookbooks.  We have had lots of fresh blueberries lately, so we made this.  It is sweet but not overly sweet. The freshness of the blueberries really comes through.  It is great with a scoop of vanilla ice cream or topped with fresh whipped cream.

 

1 can crushed pineapple (20 ounces, do not drain)
3 cups blueberries (fresh or frozen)

¾ cup sugar
1 package yellow cake mix
1 stick butter (melted)
½ cup brown sugar
1 to 1½  cup pecans (chopped)
 
Heat the oven to 350 F.
Generously butter a 9 x 13-inch baking pan.
Put pineapple and blueberries in pan; sprinkle with ¾ cup white sugar.
Pour the dry cake mix over the blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with ½ cup brown sugar and chopped pecans. Do not stir.
Bake for about 45-50 minutes or until bubbly and pecans are slightly roasted/crunchy,
Serve and enjoy! 

PIZZA PASTA BAKE

I found this recipe on damndelicious.net and made just some minor adjustments. It is so tasty and easy.  You will need a skillet that is broiler proof.  If you don't have one, you can just pour the mixture into a broiler proof pan for the last step. Hope you like it. 

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 1  (5 ounce)package up mini pepperoni, divided
• 1 (15-ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 8 ounces rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

1. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/2 the package of  pepperoni until heated through, about 1 minute.
2. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
3. While pasta is cooking, turn on oven broiler,
4. Remove from heat.  (Use a baking pain if your skillet is not broiler-proof). Top with mozzarella and remaining  pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
5. Serve immediately, garnished with parsley, if desired.

 

Easy Parmesan Mushroom Rice

This original version recipe has been around for a very long time.  I enjoyed it very much, but felt it could have more flavor, so this is my take on it.  It is perfect when you need a quick and easy side dish for dinner.  It goes great with chicken, pork, or beef.  

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 small can or jar of sliced mushrooms, drained

2 cups chicken broth (I use reduced sodium broth)

2 Tablespoons butter

1 teaspoon garlic powder (not salt)

a dash of pepper

2 cups instant rice

3 Tablespoons of freshly grated Parmesan cheese 

In a medium sauce pan with lid add the soups,  chicken broth, sliced mushrooms, butter, garlic powder and a dash of pepper Use a whisk to blend the soups into the liquid and heat over medium high heat stirring frequently until it comes to a boil.  Pour in instant rice and cheese and stir 2-3 times. Remove from heat and cover with lid.  Let stand for 5-8 minutes.  Serve and enjoy!  (You may want to top servings with parsley flakes and/or more cheese.  

Hawaiian Macaroni Salad

There are thousands of varieties of macaroni salads around.  The Hawaiian Macaroni Salad is a classic.  I first had some in the 1980’s at a VFW luncheon.  I loved it then,  and I love it now.  This is my version, based upon what I have gathered from cooking shows, cookbooks, and recipe blogs.  This is a great side dish for cookouts and potlucks. I hope you like it.

 
DRESSING
 1 cup whole milk (do not use low fat—it makes the dressing too thin/watery)
 2 cups mayonnaise
 2 Tablespoons grated yellow onion
 2 Tablespoons brown sugar
 1 teaspoon garlic powder
 1 teaspoon black pepper
 1 teaspoon seasoned salt
PASTA SALAD
 1 pound elbow macaroni
 ¼ cup apple cider vinegar
 5 green onions, white and green parts sliced thin
 2 large celery ribs, chopped
 1 cup grated carrots (about 2 medium carrots)
 ¼ cup grated onion
 ½ Tablespoon garlic powder
 
Combine all dressing ingredients in a medium bowl and whisk together until smooth. Cover and refrigerate until needed.
Bring a large pot of salted water to a boil on the stove over high heat, then cook the macaroni noodles in it according to package directions. Except add an additional 3 minutes to the cooking time so the pasta will be very soft and plump and can absorb the dressing better.
Drain the macaroni well in a colander, then return it to the pot and add the apple cider vinegar, carrots, and celery and grated onion, stirring until the warm pasta absorbs the vinegar. Cover with a lid and let sit for 20 minutes.
Add half of the dressing to the cooked pasta, stirring to coat, then cover with the lid again for another 20 minutes so the pasta can absorb some of the dressing.
Add the remaining dressing, green onions (reserving a little for garnish), garlic powder and to the pasta and stir well to combine. Taste and adjust seasoning with salt and pepper, as needed.
Transfer to a large serving bowl and cover with plastic wrap. Chill in the fridge for 2 hours until completely cool before serving. It is even better if chilled overnight. 
If it seems that all the dressing has been absorbed prior to serving, add a couple of tablespoons of milk and stir well.  Sprinkle a few green onion slices on top to garnish.

  

Honey Mustard Chicken

 

I love the flavor of honey mustard dipping sauce, especially on chicken.  So, I decided to make some chicken with the dipping sauce baked or glazed on top.  I hope you try this and enjoy it as much as we do.  

4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 teaspoons olive oil or bacon grease for a little added flavor
Seasoned salt and pepper
½ cup grainy mustard
4 tablespoons Dijon mustard
6 tablespoons honey
3 tablespoons butter, melted
cooking spray
 
Preheat the oven to 375 degrees.
Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with seasoned salt and pepper.
Place the chicken in the skillet and sear on both sides until golden brown.
In a mixing bowl, whisk together the grainy mustard, Dijon mustard, honey and butter.
Coat a rectangular baking dish with cooking spray.
Spread half of the sauce into the bottom of the dish.
Arrange the chicken breasts on top of the sauce, then drizzle the remaining sauce over the top of the chicken.
Cover with foil, then bake for 22-24 minutes. Uncover and bake for an additional 10 minutes or until chicken is cooked through.
 
Note: You can add a dash or two of hot sauce or Hossein sauce to the mustard mixture for a spicy glazed chicken.

Cauliflower Gratin

I found the original recipe for this dish  at Campbell Soup. I have made a few adjustments and we find it delicious.  It is easy and filling.  You will mix everything in the casserole dish.  It is great side dish and perfect holiday dish.

1 medium head of cauliflower, cleaned and cut into florets

4 strips of bacon, fried and crumbled

1 clove garlic, minced

1 can cream of mushroom soup (cream of celery can be substituted)

1/2 cup milk

1/8 teaspoon pepper

1 cup freshly grated Parmesan cheese (Campbell's called for Swiss), divided

Preheat oven to 350.  Spray a casserole dish with vegetable spray. Stir in soup, milk, garlic, pepper, and 1/2 cup of cheese until soup is well-blended.  Add florets and toss to fully cover each.  Top with the remaining 1/2 cheese and bacon crumbles.   Bake for 55 minutes to 1 hour or until cauliflower is tender.  

Note:  You can use a mixture of broccoli and cauliflower as well. 

Italian Olive and Onion Bread

I found this recipe online, and made a few adjustments.  It is a great quick bread that can be made in a loaf or as a large round. 

 

1 tablespoon olive oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 teaspoon Italian seasoning blend
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe (black) olives
 
Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat.
In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk, and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives, and onion.
Transfer to a greased 8x4-in. loaf pan. Bake 40-45 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Italian Meatball Soup

 

My mother and my oldest sister often made meatball soup.  Of course, they made their own meatballs, and you can as well, but this version, which is amazing, using frozen Italian meatballs.  This soup is great with the Italian Onion and Olive bread I have posted on this blog as well.

1 medium onion, chopped
2 cloves of garlic, diced
1 Tablespoon chopped parsley
1 tablespoon olive oil
1 ½ pounds meatballs frozen or homemade
8 cups beef broth
28 ounces diced tomatoes undrained
1 Tablespoon Italian seasoning blend
1 cup tomato sauce
½ teaspoon pepper
1 14.6 ounce can of Cannellini beans, drained and rinsed
1 bay leaf
1 cup dry elbow pasta or ditalini pasta
2 cups frozen vegetables
Parmesan cheese to top

 
In a large pot, sauté onions, garlic, and parsley in olive oil until almost translucent.  Add beef broth, canned tomatoes, Italian seasoning blend, bay leaf, and pepper.  Bring to a boil and pour in tomatoes, tomato sauce, and meatballs.  Return to a boil, reduce to medium high heat. Place lid on pot and let cook 15-20 minutes.  Add beans and frozen vegetables.  Let simmer for 30 minutes.  Add pasta, stir to blend, cover, and let simmer for at least 30 minutes or until ready to serve.  Lightly sprinkle Parmesan cheese on top of hot bowls of soup and enjoy.

Amish Sweet & Sour Salad Dressing

 This recipe is a combination of two that I found online.  It makes enough for 6-8 side salads or 1 salad bowl.  You can put the leftover dressing in the refrigerator for 3-4 days.

1/2 cup vegetable oil

1/4 cup white sugar

1 Tablespoon apple cider vinegar

1 Tablespoon prepared mustard

1/4 cup finely diced onions or 1 Tablespoon onion powder

1 Tablespoon mayonnaise

1 Tablespoon orange juice

1/4 teaspoon pepper

1/4 teaspoon celery salt

Put all ingredients in a salad dressing mix bottle or in a blender.  Shake or blend for 2 minutes.  

Honey and Garlic Glazed Chicken

 This a quick and delicious way to prepare chicken.  You can use breasts or thighs.  We use boneless/skinless. But, bone-in and with skin all work.  PS:  If you hunt and enjoy quail.  This is a great way to cook them. 

4 chicken breasts or 6 thighs (seasoned with seasoned salt, pepper, and garlic powder)

Glaze:

1/2 cup honey

1 Tablespoons minced garlic

1/2 Tablespoon garlic powder (yes-in addition to the minced)

2 Tablespoons Dijon mustard

1 teaspoon paprika

1 teaspoon pepper

Preheat oven to 400 degrees.  Cover a baking pan with foil and lightly spray it.  Season your chicken pieces.  In a mixing bowl, blend together all the ingredients for the glaze.  Using a fork, dip and turn each piece of chicken in the glaze, making sure to cover the piece.  Place on baking sheet.  Pour any remaining glaze on the top of the chicken.  Bake for 30 minutes or until chicken reaches 180 degrees with meat thermometer.  

Corn and Cheese Casserole

 There are many recipes online and in books about crockpot creamed corn with parmesan cheese.  I even have one on this blogspot.  However, my husband doesn't like cream cheese which most of the recipes call for, so when I found this recipe online, I knew it was worth a try. I made a few minor changes.   He gave it is seal of approval.  This is great with roast, baked chicken, and pork chops.  Give it try!

2 cans of cream style corn

1 can of whole kernel corn, drained

1/4 cup all purpose flour

3 eggs, lightly beaten

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons sugar

1/2 teaspoon garlic powder

1 Tablespoon prepared mustard (grey, dijon, or yellow)

3/4 cup freshly grated Parmesan cheese

1 sleeve/tube of butter crackers (Ritz), crushed

5 Tablespoons butter, melted

4 Tablespoons Parmesan cheese (topping)

Preheat oven to 350 degrees.  Lightly spray or butter a casserole dish.  In a large bowl mix corn, flour, eggs, salt, pepper, sugar, mustard, and garlic powder.  Pour into casserole dish.  Top with 3/4 cup grated Parmesan cheese.  Bake for 30 minutes.  Remove from oven.  Mix crushed crackers and melted butter in a small bowl. Sprinkle cracker mixture on top of casserole.  Return to oven and bake 5-10 more minutes or until crackers are browned and crisp.  Remove from oven.  Sprinkle with the 4 Tablespoons of Parmesan cheese.  Let stand for 5 minutes prior to serving.