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Sunday, December 29, 2013

Honey Garlic Chicken Wings

We love wings, but they are way pricey to go out and buy right? So I decided why not make our own sometimes, and so I have several recipes that really taste good and are well worth Making.
These wings are so delicious, You can cook them up for a meal or use as an Appetizer, I usually Double this recipe

Servings: 4
What you Will NEED:
1 cup soy sauce plus 2 tsp lime Juice added(I use low sodium)
1 cup honey
12 garlic cloves, minced
2 teaspoon sesame oil
1 teaspoon ground ginger
4 green onions, finely chopped (or chives)
4 lbs chicken wings, tips cut off

What you Need to DO:

Double-line a rimmed baking sheet with foil. Preheat the oven to 400°F.

In a mixing bowl, whisk together soy sauce, honey, garlic, sesame oil and ground ginger. Put chicken wings in  1 gallon zip lock bags and pour in marinade, seal bag and marinate in the refrigerator for at least 1 hour, (or up to overnight), turn often.

Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 45 - 50 minutes, brushing with sauce twice, turning over each time (after 15 minutes and 25 minutes but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken).

In a small sauce pan slow boil remaining marinade over medium high heat until thick and syrupy, pay close attention, it goes from syrupy to burnt very quickly.

When done put chicken wings in a bowl and add syrup, toss to coat. Sprinkle with chopped green onions or chives and serve with your favorite dipping sauces if desired. ENJOY

Easy Apple Coffee Cake

This tasty coffee cake is so easy you can make it up super fast, do it the night before you want to serve it and you can give it as gifts which will make people even happier. It's always nice to give.

1 - 18 oz package yellow cake mix
3 - eggs, beaten
1 - 21 oz can apple pie filling
1 - teaspoon vanilla extract
1 - cup all purpose flour
1 - cup sugar
1/2 - cup butter

Preheat oven to 350 degrees.
In a bowl combine dry cake mix, eggs, vanilla and pie filling: mix well. Pour batter into two 9x5 inch loaf pans sprayed with non stick spray. Set aside. In a separate bowl, combine the flour, sugar and butter. Blend with a pastry blender until the mixture resembles crumbs. Sprinkle the crumb mixture evenly over the top of the batter. Bake at 350 degrees for 35 - 40 minutes or until a toothpick inserted comes out clean. cool; remove from pans. Keep well wrapped. Recipe yields: 2 loaves.

The recipe states to bake the coffee cake in two 9x5 inch loaf pans. I use a bundt pan. Bake it about 55 minutes or until it is done, test with a toothpick in a couple places. This coffee cake freezes very well.
Also makes good gifts baked in mini loaf pans and wrapped up pretty

Thursday, December 26, 2013

Hot Jalapeño Popper Dip

Creamy yet spicy now that's a really good treat, warm and delicious served with tortilla chips or crackers
You'll see the dish disappear quickly too.

2 (8 oz.) blocks cream cheese, softened
1 cup Kraft mayonnaise
1 cup Kraft Mexican Cheese Blend, shredded
1 cup Kraft Parmesan Cheese (divided use)
1 (4 oz.) can chopped green chiles
1 (4 oz.) can chopped jalapeños (or 1/2 cup chopped fresh jalapeños )
3 strips of Red Roasted Peppers(jar)
1 cup Panko bread crumbs
1/2 stick (1/4 cup) butter, melted
pepper, dried parsley (optional)

Preheat oven to 350F degrees.

Spray a 2-quart casserole dish with nonstick cooking spray.

Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and  jalapeños.  I also add in a pinch of salt and pepper. You do not need to drain either can of peppers.

Spread the dip filling into your casserole dish.

In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
Sprinkle crumb mixture evenly over dip filling.

Bake for about 20 minutes (on the middle rack). Do not overcook.
Topping should be golden brown and the dip should be gently bubbling around the edges.

Serve with your favorite buttery crackers!

Note: Want less heat? Just take the seeds out of the jalapeños when chopping them up.  The heat in jalapeños are in their seeds.

White OREO Truffles

Sweet delicious white Oreo truffles melt in your mouth good, and best of all they are easy to make.

Makes: 3-1/2 doz. or 42 servings, one truffle each 

What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided 
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened 
8 oz white almond bark, melted 

Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. 

DIP balls in melted almond bark; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. 

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. 

Mexicali Casserole

When I'm in a Rush I like Casseroles for meals, so I have more time for what I want to do, this Mexican casserole has tamales and Vienna sausages, that gives it a nice spice and variety to boring menus, try it with a side and perhaps a slice of cake after, Enjoy!!

2 cans (14.5 oz)  Tamales
1 can Vienna Sausages cut in thirds
1 can condensed Cream of Chicken Soup
1 can (20 oz) hominy, drained
1/4 cup Shredded sharp cheddar cheese

Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6.

BBQ Chicken Casserole

 Easy casserole with chicken and your favorite bbq sauce topped with stuffing make this a very delicious casserole

 1 tablespoon olive oil
 1/2 onion, chopped
 3 cloves garlic diced
 1 red bell pepper, chopped
 1 cup frozen corn
 2 boneless, skinless chicken breasts, cooked and diced
 1 cup barbecue sauce
 1 (6 ounce) package cornbread stuffing mix
 1 cup low-fat milk
 1 cup shredded cheddar cheese

How to Make this:
 Preheat the oven to 350 degrees F.
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until tender, about three minutes. Add the pepper and corn and cook another three minutes.
Reduce the heat to low. Stir in the chicken and barbecue sauce and heat through. Transfer the chicken mixture to a 2-quart baking dish and set aside.
In a large bowl mix together the stuffing mix, milk and cheese. Spread it evenly over the barbecue chicken mixture. Bake for 30-35 minutes or until topping is golden brown and the sauce bubbles.

Tuesday, December 24, 2013

Christmas Mice Truffles

What is more fun than some tasty Christmas Mice Truffles? These are adorable and will put a smile on faces for sure.

What you Need:
8 ounces Dipping Chocolate -- or Almond Bark
24 large Maraschino Cherries -- with stems
  (I also found that using thin licorice strings work)
24 almond slices -- un-broken (or peanuts)
24 Hershey's® Kisses candies -- un-wrapped
Round Candy Sprinkles
Gel Frosting for eyes and noses

What you Need to DO
Line two baking sheets with waxed paper, then set aside.

Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside.

Sliced almonds will be the ears, pick out the best from your package

In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface, and arrange other ingredients, and baking sheets on work surface so they are all within easy reach. Pick a comfortable spot, you will need to work fast once you start this.

Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward. Or you can use the pull apart licorice and cut into tail lengths.

Place one unwrapped Hershey's® Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place until chocolate is set enough to hold by itself. Add two almond slices 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas Mouse completed! Repeat process until all 24 mice are assembled. You can use gel frosting as eyes and nose if you want

Store mice in re-shaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks.

Chicken with Parsley Dumplings

I got out the ingredients for a big pot of Chicken soup and decided to make dumplings with it, these dumplings are a little different with added Parsley, a nice flavor and a hearty warm comfort food to brighten your cold days.Try a pot!! Enjoy

What You will Need:
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil

In a large stock pot over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking allowed!), until dumplings are puffed up and cooked through.

Thursday, December 19, 2013

Crock Pot Style Vegetable Beef Soup

A Very Good Full Flavored Vegetable Soup if you leave out the Meat or Beef it up and Enjoy with your favorite Cheese topping or in A bread Bowl or French Bread for this Meal.

You'll need:
1 1/2 lb cubed beef, bite size cubes(If you want Vegetarian leave out any Meat)
olive oil
1 large sweet onion, diced
1 medium red bell pepper, diced
2 ribs celery, sliced
4 cloves garlic, minced
10-12 oz frozen mixed vegetables, unthawed
2 [14.5] oz can Italian seasoned diced tomatoes
1 [14.5] oz can pinto/lima/great northern beans [your preference]
1 container beef stock(I like low salt if possible)
4-5 cups water
2 Tbsp Worcestershire sauce
5 medium russet potatoes, 1" cubes
2 Tbsp Raw Sugar or Honey
1 tsp seasoned salt [more or less to your taste I make My own]
1 tsp black pepper
1 tsp dry Italian seasoning
1/2 tsp red pepper flakes
2 bay leaves

About 30 minutes before Serving: Optional if you like it thick
2 Tbsp chopped Italian parsley
4 Tbsp tomato paste to thicken

How to Make it:
In  a skillet on the stove top, brown the stew beef in a couple of drizzles of olive oil.  Season with seasoned salt and black pepper to your taste.  Add the diced onion, bell pepper and celery.  Saute until softened and beginning to brown.  Add the garlic.  Remove from the stove top and arrange in the slow cooker.
Cook on High 6 Hours or Low 8-10
30 Minutes before You Serve add the 2 tbsp chopped parsley and tomato paste to thicken if you desire.

Serve with Crackers or Sprinkle cheese on each Bowl
I sometime Use Bread Bowls for this soup or French Bread Slices. So Many Ways to Enjoy!

Old Fashioned Dried Pea Soup

A hearty Warm thick Soup with lots of meaty flavor if you add your choice of Ham, beef, or sausage
I like to add a few veggies to the pot to get lots of vitamins too, Just what we all need on cold, wet, or snowy days right?
If you don't know what dried split peas are here is a picture of some you can get at your local Walmart if you shop there....

What you NEED:
2 cups split peas
3 quarts cold water
Smoked Ham diced or left over roast beef or sausage(See Below)
1/4 cup diced celery
1/4 cup diced carrots
1 small onion, finely chopped
2 teaspoon Minced Garlic
2 tablespoons butter
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper

How to Make it:
Pick over and wash the peas. Soak them in cold water overnight, or
for several hours; if quick-cooking peas are used, do not soak. Drain,
place in soup kettle with the left over roast or smoked beef, ham bone, bacon; or some sausage add the cold
water. Cover. Boil slowly but steadily 4 hours or more. (Quick
cooking peas require shorter cooking time.) Add the celery, carrots and cook until the
peas and meat are tender.
Skim fat off top of soup. Heat 2 tablespoons butter in a skillet, add
the onions and brown, add flour and gradually a cup of the soup. Add
to the rest of the soup. Season to taste and serve with croutons. Or
cook peas until tender, add sliced smoked sausage or dried beef, boil a
few minutes, and serve hot in the soup.
If soup is too thick, thin with milk, cream or soup stock
Serve with Crackers and a dollop of Sour Cream will make it so Tasty.

Creamy Rotel Tomato Soup

This is a quick and easy soup to make with canned tomatoes and milk, but sauteed chopped 
onion and garlic give it a homemade touch but what's different is adding Rotel tomatoes as well for a slight Kick.

What you NEED:
4 tablespoons butter
1/4 cup chopped onion
2 cloves garlic diced
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons honey
1 teaspoon salt
1/4 teaspoon (scant) ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can Rotel tomatoes 
You can top with Sour Cream and some fresh grated Parmesan, if you like

How to Make this soup:
In a large saucepan, heat butter over medium-low heat. Add chopped onion and garlic; cook, 
stirring, until tender. Stir flour into the vegetable mixture, stirring until well mixed. 
Gradually stir in milk and add the honey, salt, and pepper. Continue to heat, stirring, 
until the mixture thickens and begins to boil.
Dice all tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in 
a separate saucepan then gradually add them to the first mixture, stirring constantly.
Top with Sour Cream and Parmesan Cheese if you like and DO add Crackers!! Mmmmm GOOD 
Serves 6.

No Bake Pumpkin Cheesecake with Pumpkin Cream cheese Frosting

This delicious recipe will earn you much love from your friends and family. Enjoy Your Cheesecake with Friends
What you Need:

1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra to sprinkle lightly on top for garnish
3 tbsp melted butter
2 tbsp sugar
8 oz cream cheese, softened
1 cup sour cream
1 cup pumpkin puree
1 1/2 cups mini marshmallows
4 tbsp butter
2 tbsp sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

Pumpkin Cream Cheese Frosting
8 oz. cream cheese
1 cup butter
10 cups powdered sugar
3 teaspoons pumpkin pie spice
6 tablespoons milk

How to Make it:

Preheat oven to 350 degrees F.
Combine the gingersnap crumbs with the sugar and melted butter. Press evenly into the bottom of a 9" spring-form cheesecake pan.
Bake for 5 minutes then remove from oven and set aside to cool.


In the bowl of your stand mixer, beat the cream cheese until light and fluffy. Add the sour cream and pumpkin and mix until combined.
Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly.
With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.
Pour into the prepared crust and spread out evenly.
Chill in fridge for a minimum of 4 hours.

Pumpkin Cream Cheese Frosting

Once the Pumpkin cheesecake is fully chilled, make the frosting.
Beat cream cheese and sugar then add powdered sugar, pumpkin pie spice and the milk, only one tablespoon at a time until it is fully blended together and fluffy. (Add up to 6 tablespoons until desired consistency)
Spread the frosting over Cheesecake, you may sprinkle with extra crumbs if you like and Enjoy

White Chocolate Cheesecake

Decadent white chocolate blended in a Rich Creamy cheesecake, This recipe doesn't use eggs either. You can top it with Strawberries or Raspberries if you like, How GOOD is This? Yum You guessed it, delicious.

What you Need:
1 9-inch graham cracker pie crust
8 Baker’s white chocolate squares
2 8oz packages of cream cheese
½ cup sugar
½ tsp vanilla extract
2 eggs
Strawberries or Raspberries for topping

How to Make it:
Preheat oven to 325 degrees F.
Add chocolate squares to a double boiler, small pot, or in a microwave-safe bowl and melt.
Add cream cheese, sugar, and vanilla to a bowl and beat together until just blended.
Add the eggs and mix until just blended. Do not over beat the batter or this will introduce air bubbles and cause the cheesecake to crack.
Stir in the melted white chocolate by hand using a spatula, then transfer the batter to the pie crust shell.
Bake for 45 minutes, then turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven and cool for another hour.
Top with fresh strawberries or strawberry puree or Raspberries if you desire, just plain is good too

Tuesday, December 17, 2013

Festive Pistachio Muffins

I love Pistachios and Muffins so why not put those two favorite ingredients together and make a very Festive Muffin, they are good. Give them a try

What you Need:
1/2 cup soft butter or margarine
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
3/4 cup milk
2 Tbsp rum
1-1/4 cups flour
1 box pistachio pudding
1/2 cup ground pistachios
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp grated lemon peel
1/2 cup chopped pistachios

How to Make them:
Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until creamy and light-colored. Beat in eggs one at a time. Beat in milk and rum.
In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel. Add this mixture to the butter-sugar mixture just until blended (don't over-mix). Lightly fold in 1/4 cup chopped pistachios.
Grease 12 muffin cups or line cups with muffin papers. Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake at 350 degrees F for 30 minutes or until done.

Tip: Pulse pistachios in a food processor until coarsely ground.

Cheri's Special Gingerbread Pancakes

These Gingerbread Pancakes have a secret, it's ground hazelnuts and cocoa that make them so special, they are just the best and my kids asked for them.
What you Need to Make them:
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

How to Make the Pancakes:
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.  In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Makes 9 servings

Pumpkin Pound Coffeecake

This is an easy and so delicious Pumpkin Pound Coffeecake to make for your holiday festivities or your loving family holidays you're going to want to make more than one to share.

2 pkg Pound cake mix (16 oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cup Water
1 3/4 cups Solid pack pumpkin
4 Eggs

3/4 cup Brown sugar, packed
3/4 cup Chopped nuts
1/2 cup Flour
1/3 cup Butter or margarine

Combine pound cake mixes, pie spice and baking soda in a large mixing bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13-inch baking pan; sprinkle with half of the topping. Carefully spread remaining batter; sprinkle with remaining topping. Bake in preheated 325 degree oven for 50-55 minutes or until tested done.
Topping: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.

Monday, December 16, 2013

Save that Pickle Juice and Make these recipes

Here’s the deal: Amy is famous for her potato salad. She makes ten pounds at a time and it disappears faster than homemade ice cream on a hot summer day. Her secret, which she confides to only a chosen few, is sweet pickle juice. Not pickles, not relish–only the juice. And lots of it.
So, I said to myself, I wonder if there might be other uses for the briny stuff? A quick search of the multiple thousands of tips people have sent to me over the years came up positive. Really, I had no idea.
Sweet pickled chops. Arrange four pork chops in a shallow pan and sprinkle with salt. Place a slice of onion and a tablespoon of catsup on the top of each. Pour 1/2 cup of sweet pickle juice around chops. Cover and bake for 1 hour at 350 degrees. Yum!
Pickled beets. Pour a can of drained, sliced beets into the pickle juice and after nine days enjoy delicious pickled beets.
Deviled eggs. For a lively taste, use leftover sweet pickle juice in deviling eggs, or mix into meatloaf or meatballs.
Veggie pickles. Put any variety or combination of fresh vegetables like sliced cucumbers, onions, carrots or pieces of cauliflower in leftover pickle juice (dill or sweet) and in a couple of days you’ll have delicious veggie pickles.
Bread. For the more ambitious, using that last dill pickle brings a surge of joy, knowing that Dill Pickle Rye Bread is but a few hours away:
  • Mix and let stand until bubbly:
  • 3/4 cup warm water
  • 2 tablespoons white granulated sugar
  • 3 teaspoons instant yeast
  • Add:
  • 1 cup dill pickle juice
  • 1 whole egg
  • 2 tablespoons shortening
  • 1 1/2 cups rye flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon dried dill weed
  • 1 1/2 teaspoons caraway seed*
  • 3 cups all-purpose flour

Knead until dough is smooth and soft, adding more flour as necessary. Cover and allow to rise until double in size. Punch down and shape into a loaf. Let rise again. Bake at 350 for 40 minutes. Makes one 1 1/2 pound loaf.
*If you don’t like the sight or texture of whole caraway seed, grind them in blender or spice grinder. This gives you the flavor without the seeds.
Amy’s Potato Salad Dressing. While she insists that she never makes it the same way twice, Amy insists on Best Foods (Hellmans) mayonnaise, lots of sweet pickle juice, mustard, salt and pepper–all to taste.
Garden. If you don’t cook or bake don’t pour that juice down the drain. Work leftover pickle juice into the soil around an azalea or gardenia bush or any other plants that need acidic soil.
from everyday cheapskate newsletter 

Slow Cooker SWEET Pineapple BBQ Ribs

These Ribs are sweet and flavorful spiced with Pineapple juice and Brown Sugar, cooked till tender in the crock pot and then glazed and grilled or broiled for a few minutes before serving and oh so good, you're going to love how these turn out.

2 - 3 lb. ribs, rack (pork loin ribs are the best)
3 1/2 c. pineapple juice (reserve 1/4 c. for basting before they are grilled)
1 1/2 c. brown sugar
16 oz. BBQ sauce, bottle (favorites, my homemade, or Jack Daniels or Dr Pepper BBQ Sauces)

Love this recipe as I can put it on early in the morning, and know my meal can be ready is just 15 or 20 minutes in the evening!

Spray the slow cooker with non-stick cooking spray or use a slow cooker liner!
Cut defrosted rib slabs into individual slabs (about 2-3 ribs each). Placing the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs.
Cover. Cook on High for 7-8 hours or Low for 10-12 hours.
When the ribs are done in the slow cooker, use tongs to gently pull them out (they will fall apart when you touch them).
Start the grill on medium heat.
While the grill is heating up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you reserved.
Gently place the ribs on the grill and and brush with BBQ/Pineapple sauce. Turning the ribs twice, slathering with more sauce each time (you can’t have enough sauce!)
The ribs will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).
Or if weather doesn't allow, broil these in the oven 10-15 minutes just until the sauce starts to bubble or as brown as you like.

Salmon Patty Burgers

 I look for ways to add fish to our family diet, and salmon is a good way and inexpensive as well and these really taste good.

Makes 8 Patties
5 small potatoes 
2 can of salmon, drained and flaked 
1 celery stick, finely chopped 
1 small white onion, finely chopped 
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon of fresh parsley, finely chopped 
1 teaspoon of lemon rind, grated 
1 tablespoon of lemon juice 
1/2 cup of plain flour 
1 egg, beaten lightly 
2 tablespoons of milk 
2 cups of breadcrumbs 
2 tablespoons of vegetable oil 

Boil, steam, or microwave potatoes until tender and then drain them well. Place in medium bowl, mash using fork or potato masher until smooth.
Drain salmon well, remove skin and bones from the fish. Add to bowl, mash using fork mixing with the potatoes Add bread crumbs, celery, onion, parsley, lemon rind and juice, add seasoning, mixing all the ingredients thoroughly together with a fork. Cover, refrigerate for 30 minutes to make mixture easier to handle.
Divide salmon mixture evenly into 8 portions. A simple way is to form mixture into a large circle and divide into 8 wedges. Shape each portion into patty
Place patties into preheated frying pan which has been oiled, cooking them in batches. Cook them for about 2 minutes on each side or until golden brown. Drain any excess oil with paper towels.
Serve on buns with your favorite toppings, we like to add cheese, onions pickles, even tarter sauce
Try them your way. Enjoy

Au Gratin Potatoes and Ham

The Creamy Cheesy goodness of this casserole with ham makes one hearty tasty dinner

2 cups cooked ham, cubed
8 medium potatoes, peeled and thinly sliced
1/4 cup onion, finely chopped
1/2 cup all purpose flour
2 cups milk
3 tablespoons dry bread crumbs
1 tablespoon unsalted butter, melted
1 1/2  cup shredded cheese
2 tablespoons parsley, finely chopped

Preheat oven to 350 F. Place half the ham in a buttered casserole
dish. Cover with half the potatoes and half the onion. Season with
salt and pepper to taste. Sift half the flour over. Repeat layering
ham, potatoes and onion, 1 C cheese, seasoning with salt and pepper to taste.
Sift remaining flour on top. Pour milk over all. Cover tightly and
bake 1 to 1 1/4 hours. Remove cover. Sprinkle bread crumbs over
potatoes. Drizzle with melted butter. Sprinkle with 1/2 cup more cheese,
parsley and bake another 15 minutes.

Saturday, December 14, 2013

Holiday Cake Mix Cookies

These cookies are easy and fun and the kids can mix them up really fast too, and you can bet everyone will like them

Yield: 2 dozen

What you Need:
1 box white/vanilla cake mix 15.25 oz.
1/2 teaspoon baking powder
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup mini M&M's candy

How to Make these:
Preheat oven to 350 degrees. In a large bowl mix together the cake mix and baking powder, set aside. In a small bowl whisk together the eggs, oil, and vanilla. Add mixture to the cake mix, beat with an electric mixer until well blended. Add M&M's (reserve small amount to put in the tops to make them pretty) stir in with a wooden spoon.
Roll in to 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Use reserved M&M's to press randomly into tops of cookie balls for decoration. Bake 9 minutes. Cool on the baking sheet for 2 to 3 minutes, then transfer to wire rack.

Thursday, December 12, 2013

Baked Sage Chicken with Country Sausage and Sage Dressing

This is a very tasty good textured dressing, flavorful with Sage and spices, and fresh apples along with 2 kinds of sausage baked with chicken makes a filling meal.

What you Need:
8 boneless chicken breast halves; (if thick sliced I slice them halfway through for a pocket to stuff)

 For the Dressing:
  2 baguettes (long French bread), stale, cut into 1-inch cubes
    1 tablespoon vegetable oil
    1 pound Country Sausages, preferably homemade
    1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
    5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
    2 medium apples, peeled, cored and cut in large dice
    1/4 cup Italian parsley, leaves picked and very coarsely chopped
    1/4 cup branches fresh sage, leaves picked and coarsely chopped
    4 eggs
    2 cups turkey or chicken stock
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    6 tablespoons unsalted butter

How to Make this:
Prepare Chicken:
If stuffing chicken pockets when dressing is ready, slice the chicken 
partly through very carefully You will need to rub the chicken down 
with olive oil and sprinkle with sage, salt and pepper. 
To Make Dressing:
The bread should be completely stale. If not, spread the cubes on a
baking sheet and put in a low oven (250 F) for about 1 hour to dry
them out. Heat the vegetable oil in a large skillet. Add the sausage meat
and brown it, breaking up meat into pieces about the size of a quarter.
Transfer meat from skillet to large bowl, using a slotted spoon. Add
onion and celery to the skillet. After 1 minute, add the apples and
cook 2 more minutes. 
Place in bowl with sausage. Add bread cubes, parsley and sage to the bowl. 
In a separate bowl, mix the eggs and stock  with the salt and pepper. 
Pour this over the sausage mixture and gently toss all the ingredients. 
They should combine without mushing. Generously butter
a 9 x 13 baking pan (2 tablespoons).Layer the chicken breasts, I stuff mine a little, 
then Spread the mixture in the pan over chicken and around and dot
with more butter (4 tablespoons). Preheat oven to 350 F and bake for 50
minutes to 1 hour. The top should have a nice golden brown crust.

Ultimate Cheesy Stuffed Baked Potatoes

I made these up years ago and have been making them ever since. They are always a big hit. They will make a whole meal for many or for those really hungry people These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

What you Need:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1 rounded tablespoon prepared horseradish
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smokey paprika
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
1 cup melted cheese sauce (I use Velveeta)

How to make Them:
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, horseradish, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining melted cheese, shredded cheese and green onions and bacon if you like
Bake for another 15 minutes.

Oven Roasted Stuffed Chicken Breasts

This recipe always impresses! Chicken breasts are stuffed with a ricotta cheese and walnut in the dressing mixture.

What you need:
1 cup part skim milk ricotta cheese
3/4 cup finely chopped walnuts
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon parsley
2 cloves diced garlic
a little pepper to your liking
just a dash of salt(I really use hardly any salt)
6 boneless chicken breast halves(skinless for me)
2 tablespoons vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and spices
Split the chicken breasts to form a pocket, and stuff with the ricotta cheese dressing mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil. I put extra dressing on top of chicken too.
Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Baked Italian Chicken Nuggets

A real kid Special Recipe! Adults will enjoy this too and this recipe is perfect for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
2 tsp Italian Seasoning
1/2 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, and Italian seasoning. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes
serves 6 add a salad and veggies for a great ,meal

Friday, December 6, 2013

Eggnog Truffle Chocolates

Truffles are delicious candies and so pretty, I couldn't believe I could make them look like the ones you buy in the candy store when I first tried them, but you can and they taste so creamy good. Eggnog is so sweet and tasty I had to make some Truffles with it and you will love these too if you like Eggnog

12 oz chopped white chocolate or 2 cups white chocolate chips
4 oz cream cheese - room temp
1/2 c eggnog
1/2 cup confectioners' sugar (4oz)
1/4 teaspoon McCormick ground nutmeg
1/4 teaspoon McCormick Imitation Rum Extract
Additional nutmeg for sprinkling
12 oz chopped white chocolate or 2 c white chocolate chips

How to Make them
Line a baking sheet with parchment paper. Set aside.
Place chocolate in a medium microwavable bowl. Set aside.
In a small sauce pan combined eggnog, nutmeg and cream cheese. Over medium heat whisk together until smooth. Just as it begins to boil, add powdered sugar and blend remove and pour directly over chocolate. Let sit 2 minutes and stir. If the chocolate doesn't all melt, which it probably won't heat in microwave over 50% heat stirring every 30 seconds until smooth.
Pour onto your baking sheet and smooth out until about 1/2 an inch thick. Place in fridge until chilled and firm, about 3 hours.
Once firm remove from the fridge and cut into approx. 2x2 inch pieces. Roll into balls, you want about a rounded tablespoon about for each ball. If the mixture starts to get soft put back in the fridge for a couple minutes. I had to roll in 2 batches. Once rolled place back in the fridge until firm.
To temper your chocolate for coating place your 12 oz of white chocolate in a deep narrow container, like a glass measuring cup. Remove 25-30% of the chocolate and set aside.
Take your remaining chocolate and melt in the microwave on 50% power stirring every minute and then every 30 seconds once it starts getting smooth until it reaches 105-113 F.
Remove from the microwave and stir in your 25-30% remaining chocolate. Continue to stir until your chocolate reaches 84-87 F.
Take your rolled truffles out of the fridge and on a fork dip into the tempered chocolate, tapping the fork against the side of the bowl/measuring cup to remove excess chocolate. Place dipped truffles back on the parchment paper. Sprinkle with nutmeg or add some embellishments with the excess chocolate.
Store in an airtight container or in the freezer.

Wednesday, December 4, 2013

Supreme Smokey Bacon Potato Soup

What's better on a freezing cold or rainy, snowy night? Hot soup and a good drink, I have just the soup you need...this potato soup is loaded with cheese, bacon, sour cream and spices that will warm you right up!!

1 diced onion
4 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
6 medium potatoes, peeled and cooked
6 strips of bacon cooked and cut into pieces
4 oz of sharp cheddar cheese shredded
Chives, Parmesan cheese and sour cream, optional

How to Make it:
First Cook your potatoes and drain and cook your bacon and drain and cut up small
In a 3-qt. Dutch oven or kettle, saute onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne, nutmeg. Simmer for 20 minutes, stirring occasionally. Cube the potatoes and add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and a dollop of sour cream if desired. Yield: 8 servings (2 quarts).

Holiday Vanilla Festive Bundt Cake

This cake is just so pretty and exactly the way I welcomed the Coming of the Christmas Holidays into the End of our Thanksgiving Celebration, it's moist too!!

1 box good moist white cake mix
Water, vegetable oil and eggs called for on cake mix box
Red and green food color
1 container (12 oz) white frosting
Betty Crocker® Decorating Decors® red, green and white candy sprinkles

Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.
When you add the batter to the cake pan, don’t mix it with a spoon. Just pour it in so the colors rest on top of each other.
If you have a nonstick tube pan, it makes removing the cake so much easier.
The cake can be made a day in advance. Store it loosely covered at room temperature.