My Christmas Favorite

Christmas time is definitely a time for making candy.  Christmas would just not be the same without all the homemade goodies you get this time of year.  Fudge is always on the top of my list.  It's easy and everyone loves it.  This is the basic recipe I use and then you can make variations to it to create your own favorites.  Here are just a few that I do:  Chocolate chips with Walnuts, White chocolate with dried cranberries and my favorite is just plain butterscotch chips.  

Fudge

1 ½ (3/4 Cup) Sticks Butter

3 Cups Sugar  

2/3 Cup Evaporated Milk

1 Sm Jar (7 oz) Marshmallow Crème

1 Tsp Vanilla

1 Pkg (12oz) Chips (chocolate, white chocolate, butterscotch)

Line 9-inch-square baking pan with foil. Lightly spray with cooking oil.  Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.  Stir in chips, marshmallow crème and vanilla extract. Pour into prepared pan.  Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into pieces. Store in airtight container in refrigerator.

Tomato Tomato

This is a great appetizer for any get together you may have coming up.  It's quick and easy to make and everyone should love it.  It can be served cold with chips or bread.  It's also great broiled in the oven on top of sliced toasted baguettes with mozzarella too.  

Bruschetta

6 Roma Tomatoes - Chopped

1/2 Cup Sun-Dried Tomatoes – In Oil

2 Tbsp Olive Oil ( I use the oil from the sun-dried tomatoes)

3 Cloves Garlic - Minced

2 Tbsp Balsamic Vinegar

1/4 Cup Fresh Basil - Stems Removed

1/4 Tsp Salt

1/4 Tsp Ground Black Pepper

In a large bowl, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 30 minutes (the longer the more flavor; I let it set over night in the refrigerator).  

Party Time

This time of year there are always parties to go to.  This is a easy and yummy appetizer that's bound to get gobbled up quickly.  I know it does whenever I have made it.  Serve with crackers, tortilla chips, pita chips or bread.  

Baked Spinach Artichoke Dip

1 10 Oz Pkg Frozen Chopped Spinach - Thawed, Drained and Squeezed Dry

1 14 Oz Jar Marinated Artichoke Hearts - Drained & Chopped

1/2 Cup Mayonnaise

1 Tbs Minced Garlic

1 8 Oz Pkg Cream Cheese - softened

1/3 Cup Sour Cream

1 Cup Grated Parmesan Cheese

Preheat oven to 375 degrees.  Lightly grease a 7x11 inch baking dish.  Mix together the cream cheese, sour cream and mayonnaise in a bowl until smooth.  Mix in the artichoke hearts, spinach, Parmesan cheese and garlic.  Spread evenly into the prepared baking dish.  Bake covered for 20 minutes. Remove the cover, and bake uncovered for 5 more minutes, or until the surface is lightly browned.  

Olive Garden Specialty

Who doesn't love the soup, salad and bread sticks at the Olive Garden?  I sure do.  One of my favorite soups served there is the Zuppa Toscana.  My sister found this recipe and I have to say it might even be a little better than the original.  I like to add a little more chicken broth and less water than the recipe calls for.  Great for the cooler evenings this time of year.  It also freezes well.  So make ahead and pull out of the freezer for a quick meal.  

Zuppa Toscana

1 Lb Ground Italian Sausage

1/2 Lb Bacon - Cut into small pieces

4 Cups Water

2 Cans Chicken Broth -14.5 oz.

2 Lg Russet Potatoes - Cubed

2 Garlic Cloves - Crushed

1 Med Onion - Chopped

2 Cups Chopped Kale

1 Cup Heavy Whipping Cream

Salt and Pepper - to taste

Brown sausage in a pan, breaking up into small pieces as it cooks.  Drain sausage and set to the side.  Brown bacon in pan over medium-high heat. Be careful not to cook it crispy.  Drain bacon and set to the side too.  Lighted cook onion in dripping.  Remove onions.  Place broth, water, garlic, potatoes, and onion in a pot.  Simmer over medium heat until potatoes are tender.  Add sausage and bacon to the soup.  Simmer for 10 minutes.  Add kale and cream to pot.  Season with salt and pepper.  

A Thanksgiving Staple

Any Thanksgiving or Christmas meal for that matter just wouldn't be complete without it.  I was invited to a Thanksgiving meal with the option to bring a vegetable side dish.  And of coarse I choose this one.  It was a hit.  They were all glad that it was what I brought.  I think when most of us think about a holiday meal this definitely comes to mind as one of the key components.  It just wouldn't be the same without it!  I'm not a big fan of mushrooms, so I use cream of chicken or cream of celery soup, but you can use cream of mushroom if you like.

Green Bean Casserole

4 Cans French Cut Green Beans (Drained)
8 Oz. Velveeta Cheese
1 Can Cream of Chicken Soup
2 Tbsp Worcestershire Sauce
Fried French Onions

Microwave in a bowl the can of soup and Velveeta until melted and blended together.  Mix in green beans and Worcestershire sauce.  Pour into a 9x13 baking dish.  Bake at 350 degrees for 30 minutes.  Sprinkle onions over evenly and broil until golden brown about 3-5 minutes.

Easy Barbeque

This is a great easy recipe.  It takes no time at all.  You just throw all the ingredients into your crock pot and come back later and it's done.  I like to make this Sunday mornings and then you have lunch ready right after church.  It's also great for tail gate parties or any casual get together.  And the best part is you haven't got a big mess to clean up.  That's my favorite part.  :)

Slow Cooker Pulled BBQ Chicken

6 Chicken Breast - Skinless, Boneless (frozen or thawed)

1 ½ Cups Bottle Barbeque Sauce – I use Famous Dave’s

½ Cup Italian Salad Dressing

¼ to ½ Cup Brown Sugar

2 Tbsp Worcestershire Sauce

Place all ingredients in a slow cooker. Stir lightly to mix and cover the chicken thoroughly.  Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.  Serve on Buns or over baked potatoes.  

Breaking Bread

This will be the center of the party.  Everyone will be gathered around breaking off one piece after another.  It is so good you may want to make two.  I probably use a little more butter, cheese, ranch mix and of  coarse the bacon then what the recipe calls for depending on the size of the round you get.  This is another great recipes for all kinds of gatherings.  

Pull Apart Bacon, Ranch, & Cheddar Loaf      

1 Round Sourdough Bread - unsliced

8 to 12 Oz Cheddar Cheese, thinly sliced

3 Oz Bag Oscar Mayer Real Bacon Bits

1/2 Cup Butter, melted

1 Tbsp Ranch Dressing Mix

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern.  Do not to cut through the bottom crust.  Place slices of cheese between cuts.  Sprinkle bacon bits on bread, making sure to get between cuts.  Mix butter with ranch dressing mix. Pour over bread.  Wrap loaf in foil and place on baking sheet.  Bake at 350 degrees for 15 minutes.  Unwrap. Bake for an additional 10 minutes, or until cheese is melted. 

Hidden Veggies

If you're looking for a great way to get your kids to have a little more veggies without them knowing it, or even yourself, you can't go wrong with this.  Zucchini bread has always been one of my favorite things.  This is a new twist from the traditional (which I'll be posting that recipe sometime too).  This bread makes a great addition to almost any meal.  Great to make when you have extra zucchini and freeze for later.  

Parmesan Zucchini Bread

3 Cups Flour

1/4 Cup Grated Parmesan Cheese

1 Tsp Salt

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Eggs

1 Cup Buttermilk

1/3 Cup Sugar

1/3 Cup Butter, Melted

1 Cup Shredded Zucchini

1 Tbsp Grated Onion

Combine in a bowl the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.  Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. 

Good and Healthy

Now that doesn't happen too often where something is good and still good for you. I love this recipe.  It's quick, easy and goes with just about anything.  It's also great wrapped it aluminum foil on the grill.

Asparagus Parmesan

1 lb Fresh Asparagus Spears

1 Tbsp Extra Virgin Olive Oil

1 oz Shaved Parmesan Cheese

Ground Black Pepper to taste

1/4 Cup Balsamic Vinegar, or to taste

Preheat oven to 450 degrees.  Place asparagus on a baking sheet. Drizzle with olive oil.  Toss to coat.  Place asparagus spears in a single layer.  Sprinkle Parmesan cheese over asparagus, and season with ground black pepper.  Bake 12 to 15 minute until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Game Time

I'm not a big sports fan but I know that when there's a great game on (or any game for that matter), there is usually snacking going on too.  You can't go wrong with these when the fans start getting restless.  When these come out of the oven they won't last long.  With this recipe you'll have happy fans whether or not their team wins. :)

Baked Potato Skins

4 Large Baking Potatoes -  Baked

3 Tbsp Olive Oil

1 Tbsp Grated Parmesan Cheese

1/2 Tsp Sea Salt

1/4 Tsp Garlic Powder

1/4 Tsp Paprika

1/8 Tsp Pepper

8 Bacon Strips, Cooked and Crumbled

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Sour Cream

4 Green Onions, Sliced

Cut baked potatoes in half lengthwise.  Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).  Place potatoes skins on a greased baking sheet.  Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper in bowl.  Brush over both sides of skins.  Bake at 475 degrees for 7 minutes. Turn over.  Bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.  

Environmentally Friendly

That's right!  This recipe should pass as "green".  At least in my book it does.  I would even goes as far as to say it almost counts as recycling.  This is a great recipe for your kids to help with too.   So if your looking for a easy way to do a little something for the environment (and your tummy) then this recipe is for you.  ;)    
While carving  your pumpkins this Halloween, remember that what really counts is what's on the inside not the outside.  So don't just through away all the gooey insides.  Keep the best part... the seeds and toast them.   

Toasted Pumpkin Seeds

2 Cups Pumpkin Seeds (fresh out of the pumpkins, rinsed off of course)
2 Tbsp Sea Salt
1 1/2 Tbsp Olive Oil (just enough to coat )

Put all ingredients into a Ziploc bag.  Seal and shake.  Place seasoned seeds on a baking sheet.  Bake at 300 degrees for 45 minutes.

Like a little spice:  Add a Tbsp of Worcestershire sauce and use Garlic Salt instead of the Sea Salt.  

The Best Part of Holiday Meals

Is the snacking before the meal.  I don't know about your family holiday dinners, but for as long as I can remember we always had snacks to "hold us over" til it was time to eat the big meal.  And usually by the time it was time to eat we were, or at least I was, full from all the snacks.  One of my favorites snacks before the holiday dinner has always been home made salami.   This recipe was made by my Mom and my Gramma.  Great with cheese and crackers or use in a sandwich.

Home Made Salami

5 Lbs Hamburger  (25% fat... NO LEAN stuff)
5 Tbsp Curing Salt (heaping)
2 1/2 Tsp Mustard Seed
2 1/2 Tsp Course Ground Pepper
2 1/2 Tsp Garlic Powder
1 Tbsp Liquid Smoke

Mix well in bowl. Refrigerate. Take out and knead each day for 3 days.  On the fourth day, form into 4 logs.  Place onto a broiler pan.  Bake at 140 degrees for 8 hours.  Turn over the last 1/2 hour.    Remove from oven and let cool.  Wrap in foil. Refrigerate or freeze.

In a little bit of a hurry...You can take a short cut and still turns out great.

Mix well in bowl.  Let stand in a covered bowl for 24 hours.  Then knead and roll into 4 logs.  Bake at 225 degrees for 4 hours.

Like a little spice.... Mix it up.

Follow the same directions just add:

     Herb Salami                                                     Spicy Salami
3 Tbsp Dry Red Wine                                        3 Tbsp Dry White Wine
1 Tbsp Basil                                                     1 Tbsp Chili Powder
1 Tbsp Oregano                                                2 Tsp Crushed Red Peppers
1 Tbsp Onion Powder                                        1 Tsp Ground Cumin
2 1/2 Cups Grated Parmesan Cheese      

A Big Salad

For all the Seinfeld fans out there, I'm sure you remember the "Big Salad" episode.  I used to watch the reruns every night.  It got to the point where there would be something that happened almost every day that would remind of a "Seinfeld Moment".  Well this recipe doesn't  have anything to do with Seinfeld.  It's just a "Big Salad".  The name says it all.  It's got all kinds of goodies in it. This could be a meal by itself.  Keep in mind this makes a lot so you might want to half it if you're only feeding a few or you may be eating it all week.

Loaded Anti Pasta Salad

1 package (16 ounces) medium pasta shells

2 jars (16 ounces each) giardiniera

1 pound fresh broccoli florets

1/2 pound cubed part-skim mozzarella cheese

1/2 pound hard salami, cubed

1/2 pound deli ham, cubed

2 packages (3-1/2 ounces each) sliced pepperoni, halved

1 large green pepper, cut into chunks

1 can (6 ounces) pitted ripe olives, drained

DRESSING:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1 teaspoon Italian seasoning

1 teaspoon coarsely ground pepper

1/2 teaspoon salt

Cook pasta according to package directions. Drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. 

A Low Carb Option?

Maybe.  I guess it just depends on how low of a low carb option you are looking for.  I am pretty sure this recipe won't fit in the low calorie category though.  It is low in sugar, so that's a good thing.  These little guys are meant for get togethers and parties where we all should be concentrating on having a good time and not counting calories anyways. :)   This is the perfect appetizer for crowds and easy to bring with you.  Keep in mind that this recipes makes about 6 dozen, so if you don't need that many you can always freeze some (before baking).  Then you'll be ahead of the game for the next occasion.  .

Cheesy Sausage Balls

2 Lbs Pork Sausage

1 1/2 Cups Baking Mix  (Bisquick)

4 Cups Shredded Sharp Cheddar Cheese

1/2 Cup Minced Onions

1/2 Cup Minced Celery

2 Tsp Black Pepper

2 Tsp Minced Garlic

Mix all ingredients together in a bowl.  Form into 1" balls.  Place on ungreased baking sheet.  Bake 18-20 minutes or until golden brown.   If you have frozen some, just let them thaw for about 15 minutes, then bake about 20-25 minutes.  

A Great Gift Idea

This was definitively a staple in my house when I was growing up.  My mom would always have this made up and ready to go once it started getting chilly out.  If you're like me and love to share the things you make with others, then this is the perfect, quick, easy and best of all inexpensive "little something" to give, especially this time of year.  To give as a gift just pour into any container of your choosing. (Any jar works great.) Make a  little direction card and tie on with a cute ribbon.  Great as gifts for your kid's teachers, co-workers or just to let someone know you were thinking of them.  There's no doubt you'll make someone's day a little warmer with some of this.  And that's what it's really all about.

Russian Tea

3 1/2 Cups Tang

1 Cup  Instant Tea

1/2 Cup Instant Lemonade

1 Tsp Cloves (to taste)

1 Tsp Cinnamon (to taste)

Mix all ingredients together.  Store in dry air tight container.

Use 1 tablespoon in one cup boiling water.

Vanishing Act

These little guys won't last long.  I make these and practically before I turn around they're gone.  These are easy to make and so good. By far my favorite peanut butter cookies.   Kids of all ages will love these.  I don't think you can ever go wrong with a recipe that you end up with a cookie and candy bar all in one bite.  :)

Mini Peanut Butter Cup Cookies


1 3/4 Cups Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1/2 Cup Butter- softened

1/2 Cup White Sugar

1/2 Cup Peanut Butter

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla 

2 Tsp Milk

40 Miniature Chocolate Covered Peanut Butter Cups, unwrapped (Reese's)

Preheat oven to 375 degrees. Mix together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Mix in the flour mixture. Shape into 40 balls and place each into an ungreased mini muffin pan.  Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and remove from pan.

  

Can't Live Without Them

At least I wouldn't call it living.  Life without friends and family, not a very good life. They make everything better.  They help celebrate all the good things that happen in our lives and are there for us through the bad times too.  What would we do without them.  The making of this recipe is a process over time just like the making of any good friendship is and the results are just as good.  Friends and family can make a huge difference even in the smallest things.  This is a great recipe for sharing with your friends and  for starting some new friendships as well.  Perfect for giving as gifts too.  Who wouldn't love some homemade bread?

Friendship Bread

1 Pkg Yeast
1/4 Cup Warm Water
3 Cup Flour
3 Cup Sugar
3 Cup Milk

Do not use any metal.   I use a gallon Ziploc bag.  Do not refrigerate.  You will have to let the air out of the bag every so often when it builds up.

Day 1  (if making starter follow this)
Pour 1/4 Cup warm water into bag.  Add yeast.  Let dissolve.  Add 1 cup of flour, 1 cup sugar, 1 cup milk.  Close bag.  Mush together until mixed.

Day1 (if been given the starter)
Mush the bag

Day 2, 3, & 4
Mush the bag

Day 5
Add to bag 1 cup flour, 1 cup sugar and 1 cup milk.  Mush together.

Day 6, 7, 8 & 9
Mush the bag

Day 10

Pour entire contents from the bag into a non-metal bowl.

Add 1cup flour, 1 cup sugar, 1 cup milk 

Measure out 1 cup of batter and place in non-metal bowl.  The remaining batter measure out 1 cup each into 1 gallon bags. Keep a starter for yourself and give the others to friends along with a copy of this recipe.

Preheat oven to 325 degrees.

To the batter in the bowl add:

3 eggs

1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)

1/2 cup milk

1 cup sugar

2 teaspoons cinnamon (optional)

1/2 teaspoon vanilla

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

1 large box instant pudding (any flavor you want)

Grease 2 large loaf pans and mix additional 1/2 teaspoon sugar and a 1-1/2 teaspoon cinnamon. Dust the

greased pans with half the mixture.

Pour the batter evenly into the pans and sprinkle with the remaining sugar and cinnamon mixture over the

top. (You can also try using a mixture of cocoa powder and sugar to dust pans and

sprinkle the top of the batter with or even try brown sugar).

8. Bake 1 hour (check the last 10 minutes of baking). Cool until the bread loosens from the pan evenly (about

10 minutes). Turn onto a serving dish. Serve warm or cold.

Lots of options:  

Add a cup or so of nuts, chocolate chips, dried fruit or even toffee pieces.  Mix and match your favorite pudding flavors.  One of  favorites is white chocolate pudding with white chocolate chips and dried cranberries.  Yummy! 

Impress with Ease

I came across this recipe one night while at a friends for dinner.  It was very good. So of coarse, I asked for the recipe. The best thing is it turned out to be super easy too.  A great dish for any occasion.  If you have a larger crowd just double or triple even it.  I like to experiment with this one by adding different spices or swapping out the mushrooms for asparagus or onions.  I also love it with sun dried tomatoes.  There's a lot of things you can do with this recipe.

Company Chicken

4 to 6 Skinless/Boneless Chicken Breasts
1 Cup Butter
Lemon Juice
Flour
Salt and Pepper to taste
1 Pkg Fresh Sliced White Mushrooms
1 Cup Fresh Parmesan Cheese
2-3 Cups Heavy Whipping Cream

Rinse & pat dry chicken breasts.  Pound breasts flat with meat mallet.  Flour, salt and pepper breasts.  Saute the chicken in butter.  Cook though til done.  Add 5-7 drops of lemon juice to each breast while cooking.  Remove chicken when done and place in a 9"x13" baking dish.  Saute sliced mushrooms in drippings.  Pour mushrooms over chicken.  Sprinkle Parmesan cheese on top.  Cover with whipping cream.  Bake a 350 degrees for 45-60 minutes.  

The Best Thing That Came From JR. High

Like many of you, I took Home Ec. in junior high school.  That right there may be aging me.  I don't know if any school is still a "junior high" or if they're all now called middle schools.  I'm not even sure if they still offer home economics.  But when I went, not that many years ago, well maybe many, I think almost everyone took that class at least once.  The class that I took, my sister and I will forever be thankful for, if for only one reason and that's this recipe.  I can remember my sister and I making these all the time and loving them. I think we eat more chocolate chips and coconut then the recipe even calls for.  But like I always say the best part of bakin' is the tastin'.  :)   These were definitely one of our favorites.  So for my sister on her birthday, I couldn't think of a better recipe to post.  This one is just for you sis.

Coco Coconut Bars

1-1 1/2 Cups Flour
1/2 Cup Brown Sugar
1 Stick Margarine
1/4 Tsp Salt
1 Cup Chocolate Chips
2 Eggs
1 Cup Brown Sugar
1 Tsp Vanilla
2 Tbsp Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1-1 1/2 Cup Flaked Coconut

Mix the first four ingredients together with fork or pastry blender until crumbly.  Press firmly into a greased 13x9x2 pan (a cookie sheet with sides always works great).  Bake at 375 degrees for 10 minutes.
Sprinkle chips over hot crust and bake for 1 minute to soften chips.  Remove from oven and spread the melted chips evenly over crust.
Beat eggs.  Add sugar and vanilla.  Stir in remaining ingredients. Pour over chocolate.  Bake for 15-20 minutes at 375 degrees.

Time Saver

With the leaves starting to change, the time of year where we all seem to need more time than we have is quickly approaching (or already here).  With this favorite you'll be able to do all work when you have time to and not feel rushed.   Allowing you to enjoy your time more. And it's always nice to be able to do something on our schedule not someone else's.  This recipe is sure to come in handy in any season.

Make Ahead Mashed Potatoes

10 Lg Potatoes - peeled and quartered
1 Cup (8 oz) Sour Cream
1 Pkg. (8 oz) Cream Cheese - softened
6 Tbsp Butter - divided
2 Tbsp Dried Minced Onion
1/2 to 1 Tsp Salt
Paprika (optional)

Bring potatoes to a boil.  Once boiling cover and reduce heat.  Cook until potatoes are tender about 20-25 minutes.  Drain and place in a bowl.  Mash.  Add  sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. baking dish.  Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately. 
Bake covered, at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. 

Almost Homemade

With this recipe you can impress all with this "homemade version" of salsa.  Everyone will think you worked extra hard on this one.  It's amazing it's so easy and turns out so good.  Tastes great and makes plenty without doubling the recipe. When I received this from a good friend the main instructions were "make sure you only use the brands listed for it to turn out".  I believed her and never tried any other.  Why mess with a good thing.

Homemade Salsa

1 Sm Can El Pato Mexican Hot Sauce
1 Sm Can Diced Chilies
1 Lg Can Hunts Whole Tomatoes (drained, no juice)
4 Green Onions
Handful of Cilantro
1/2 Tbl Garlic

Combine all ingredients in blender.  Pulse a few times til mixed and chopped.  Make sure you don't over do it.  Set overnight in refrigerator.  Enjoy. 

Always a Winner

No matter the season you can't go wrong with this salad.  Whether it's a BBQ, potluck, or family and friends get together this is perfect.  Quick and easy to make and take along with you.

Broccoli Salad


2 Lbs Chopped Broccoli  ( I use the shredded broccoli, makes it even easier)
1 Bag Real Bacon Bits (1/2 cup or so)
2 Cups Shredded Mozzarella Cheese 
1/2 Red Onion 

1 Cup Mayonnaise
1/2 Cup Sugar
2 Tbl.  Apple Cider Vinegar



Combine first four ingredients together in a bowl. In a separate bowl whisk together remaining three ingredients to make the dressing.  Pour dressing over broccoli mixture and stir well.   Make ahead and chill or serve right away.  
If you even want to save a little time, you can use coleslaw dressing from the grocery store instead of making the dressing.   

Cake that's good for you?

This is so moist and yummy.  My mom's famous recipe with carrots and pineapple. It's probably one of the healthier dessert choices out there! That's what I keep telling myself anyways.   :)

Mom's Carrot Cake

1 1/2 Cup Oil
2 Cups Sugar
4 Eggs
2 Tsp Vanilla
2 Tsp Baking Powder
2 Tsp Baking Soda
2 Tsp Cinnamon
1/2 Tsp Salt
2 Cups Flour
2 Cups grated Carrots
1 20 oz can Crushed Pineapple (drained)
2 Cups Chopped Walnuts (optional) (I normally don't use nuts, my family is nutty enough)
(I also like to add a cup or so of flaked coconut)

Mix all ingredients together.  Pour into two greased and floured 9 inch round baking pans.  Bake at 350 degrees for 35-40 minutes.  Let cool and frost.


Mom's Cream Cheese Frosting


1 8oz pkg Cream Cheese
1 lb Powder Sugar
1/2 stick of Butter
2 Tsp Vanilla

Mix until Creamy.  Instead of using vanilla, I like to use the pineapple juice from the crushed pineapple.  You can always add a little more juice and then powder sugar to get the flavor and consistency that you like.

Harvest Time Pies

This is soooo easy!  Great for this time of year.  Really anytime is a good time for pie.   The recipe calls for apples but it's perfect for other fruit, like peaches or berries as well.  I like to add a little nutmeg and swap out some of the white sugar for brown sugar.  Don't be afraid to experiment with this one.  You can also use ramekin dishes for easy individual servings, just adjust baking time.  I'm sure you don't need reminding but don't  forget the ice cream. :)

Easy Apple Pie

1 1/2 pounds Granny Smith apples - peeled, cored and sliced
1 tablespoon Sugar
1 cup Sugar
1 cup Flour
1 teaspoon Cinnamon
3/4 cup melted Butter
1 Egg

Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.  Bake at 350 degrees until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

You can't go wrong with chocolate cake

This is always a favorite for the chocolate lovers I know.  Even those who aren't big chocolate lovers love this one.   I got this recipe from one of my very best friends.

Chocolate Kahula Bundt Cake

1 Box Devil's Food Cake Mix with pudding in it
1 small box of instant chocolate pudding ( I use Fudge Flavor)
6oz of Chocolate Chips (the mini ones work great here)
2 Cups Sour Cream
3/4 Cup Oil
4 Eggs
1/2 Cup Kahlua (optional, but what would be the point) (I have also tried it with Irish Cream, yummy too!)

Mix all ingredients together except the chocolate chips.  Mix them in last.  Then pour into a greased and floured  bundt cake pan.  Bake at 350 degrees for 1 hour.
This recipes calls for a dusting of powdered sugar which is perfect for this rich cake.  But for those of you like me, where it can never be too rich, a chocolate gaze or frosting is wonderful too!

My First Post - Sweet Smokies

I'm starting this blog to list and share my "can't live without recipes".  It seems that there is always an occasion that comes up where I need to go digging thru my piles of recipes to find that perfect one to make.  Then I normally can't find the one I'm looking for (hopefully I'm not the only one that this happens to).  So I end up searching the web for the something only to waste a lot of time looking.  
This blog is for all of us who don't need "gourmet" recipes but great ones that will get "oohs and aahs" from our family and friends.  And even a few envious looks from those people that we really don't care what they think.
As I come across my favorite old standbys and find great new ones I will be posting them here.  I hope that this will soon become a favorite resource for you to find the perfect recipe for whatever your life has planned.  
So whether you need a recipe for a quite (or not so quite) night at home, a party, a weekend BBQ or for a night out at bunco, you'll  be sure to find one here just waiting to sing you praise. Cause we know that's what's it's all about.  :) 
All teasing aside I hope that you'll find some new favorites to add to your collection.  Please feel free to share your comments and suggestions.          
So for my first recipe it will be a super easy but loved greatly be all partakers.  Perfect for any old occasion. 
Thanks to my awesome little sister for sharing this one with me!


Sweet Smokies


1 pkg Bacon
1 pkg Little Smokie Sausages
Brown Sugar
Toothpicks


Cut bacon into thirds.  Wrap each smokie with a piece of bacon.  Hold together with the toothpick.  Arrange on a foil lined and greased cookie sheet.  Sprinkle ( I smother) with brown sugar.   Bake at 350 degrees until bacon is fully cooked.  About 45 minutes depending on how crispy you want the bacon.  Serve warm.