Cheese canapes and other canape ideas

1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 can chopped black olives
Garlic salt to taste
Cocktail rye bread

Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread. Put under the broiler for a few minutes, until cheese bubbles.

Some other ideas for appetizers :
Shrimp with cocktail sauce , Chicken and Ripe Olive, Artichoke with Red Pepper, Cheddar cheese with a Smoked Almond , Salami stuffed with a Spanish Olive.

Harvest Creamed Succotash

Ingredients
4 ounces thick sliced bacon, cut into 1/2-inch pieces

1 medium onion, cut into medium dice

1 (10 ounce) package frozen baby lima beans

Salt and freshly ground black pepper, to taste

1 (10 ounce) package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons thyme

2 teaspoons chives

Instructions
Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Cock Of The Walk Fried Catfish

12 4-5 ounce catfish fillets

2 eggs

1/2 cup milk

1/2 cup flour

1 1/2 cups cornmeal

2 teaspoons salt

2 teaspoons of your favorite seasoning salt

1 teaspoon black pepper

1 cup canola oil

Wash the catfish fillets , cut them into serving size pieces, and set aside.

Whisk the eggs and milk and place in a shallow bowl.Mix the flour, cornmeal, salts, and pepper; put in a Ziploc bag.

Dip each fillet in the egg mixture, then coat with the cornmeal mixture.

Pour oil into a large skillet to about 1/2" deep.

Heat on medium-high heat to 375° and fry the coated catfish pieces 3 or 4 at a time, until golden brown on each side. (don't crowd them in the pan)

Drain on paper towels

You can make tartar sauce by mixing together

1 cup mayonnaise

1/3 cup sweet relish

2 tablespoons lemon juice

1 tablespoon ketchup.

Marshmallow Popcorn Balls

MARSHMALLOW POPCORN BALLS
Melt 6 tablespoons butter. Add 3 cups miniature marshmallows and stir until melted.

Blend 1/2 of 3-ounce package (3 tablespoons) raspberry jello or whatever flavor you would like depending on what color you would like.
Pour over 3 quarts popped popcorn. Mix well with buttered hands and form into balls. I usually mix with a spoon first as the jello mixture is quite hot and seems to be easier to mix throughout.

Optional: Momma would sometimes mix in candy corn with the popcorn at Halloween...or red hots at Christmas..

Coffee Can Bread

** USE A METAL COFFEE CAN TO BAKE THIS IN **

3 cups all purpose flour
1 T sugar
1 T salt
¼ tsp baking soda
1 pgk active yeast
1 cup creamed cottage cheese
¼ c water
1 T butter
1 egg
1 egg, slightly beaten

In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.

Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.

Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.

Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh. Also can slice and toast it, then butter it..MMMMMM good!

Mississippi Cornbread Salad

1 8 1/2 oz cornbread mix

1 1-oz. ranch style salad dressing mix

1 8-oz sour cream

1 c. mayonaise

3 large tomatoes,chopped

1/2 c chopped red pepper

1/2 c. chopped green pepper

1/2 c. chopped onion

2 cans pinto beans, drained

2 cans whole corn

2 c. shredded cheese

1 pkg. cooked and crumbled bacon

Directions:

Cook cornbread: Mix dressing mix and sour cream, mayonaise and set aside. Crumble 1/2 of the cornbread in bottom of dish. add 1 can pinto beans. Add 1/2 chopped pepper, onion on top of the beans, then the corn. Add 1/2 of the tomatoes, spread 1/2 of dressing mix over tomatoes, 1/2 of bacon on dressing, then cheese. Repeat layers cover. Cover and chill for 3 hours.

Broccoli Casserole

Ingredients
1 cup uncooked instant rice

1/2 cup chopped onion

1/4 cup fat-free milk

4 ounces processed cheese, cubed (such as Velveeta )

2 tablespoons butter or stick margarine, softened

2 (10-ounce) packages frozen chopped broccoli, thawed and drained

1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

PreparationPreheat oven to 350°.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole.

Bake at 350° for 45 minutes.

Mediterranean Beef Steak-and-Salad Pizza

Servings: 4 Start to Finish: 30 minutes

Ingredients
1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1/2 cup prepared balsamic vinaigrette
salt and pepper
4 individual prebaked pizza crusts (4 ounces each; 7-inch diameter)
1 package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend
1/2 cup chopped jarred roasted red peppers
1/2 cup crumbled herb-seasoned feta cheese

Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper.

Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm.

Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.

Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips.

source : From Better Homes & Gardens Meal Ideas...

Fanciful Fruit Pizza

INGREDIENTS
1 roll (16.5 oz) refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.

4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Carrot Cake

Bake 350°F 1 Hour
Ingredients:

3C shredded carrots

4 eggs

2C sugar

2C flour

2 tsp salt

2 tsp baking soda

1C corn oil (add last)

Procedure:

Mix eggs and sugar. Then add shredded carrots. In a separate bowl sift dry ingredients together. Add to carrot mixture. Pour oil over all ingredients and mix.
Pour into greased 9” x 12” pan (or bundt pan) and bake.
Top with cream cheese icing.

Cream Cheese Icing

Ingredients:

2 oz Cream cheese

1 C Icing sugar

1/4C butter

1 tsp vanilla
Procedure: Combine ingredients and spread over carrot cake.

Old Time Caramel Cake

1 c. sugar

1 c. light brown sugar

1 c. butter, creamed 4 eggs, separated

2 2/3 c. all-purpose flour

1 c. milk

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Icing: 1 tsp. vanilla 2 c. brown sugar 1 c. heavy cream 3 Tbsp. butter

Sift sugars together. Cream butter; add egg yolks. Add together. Sift dry ingredients; add slowly to creamed mixture. Add milk and vanilla. Beat egg whites until stiff. Add together. Pour into 3 buttered and floured cake pans. Bake at 350 degrees for 25 minutes. Icing: Cook sugar and cream over medium heat until soft ball stage. Add vanilla and butter; beat until spreading consistency. Spread over tops and sides.

Vegetable Cassarole

Ingredients:

1 can (26 ounces) Cream of Mushroom Soup

1 1/2 cups shredded Swiss cheese (6 ounces)

2/3 cup sour cream

1/4 tsp. ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each)

French Fried Onions (2 2/3 cups)

Directions:
In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Cinnamon Redhots Popcorn

INGREDIENTS
2 tablespoons vegetable oil
1/2 cup unpopped popcorn
1/2 cup butter
2 tablespoons light corn syrup
2 (2.25 ounce) packages cinnamon red hot candies

DIRECTIONS
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.

Buttermilk Rolls

INGREDIENTS:

1 cup thick buttermilk, lukewarm
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons shortening
1 pkg. active dry yeast
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

PREPARATION:

Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions).

Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.Recipe makes about 15 to 20 buttermilk yeast rolls.

Campbell's 15-Minute Chicken and Rice Dinner

INGREDIENTS
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice*
2 cups fresh or frozen broccoli flowerets
DIRECTIONS
Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.
TIP
*For creamier dish, use 1 1/2 cups rice.

Mexican CornBread

INGREDIENTS:

3 pkgs cornbread mix

2 pkgs bacon (already cooked)

2-3 cups of cheese (shredded)

2 green chilies, chopped 1 3/4 cup of corn

fresh jalapenos,sliced (optional)

DIRECTIONS:
Mix cornbread according to package directions. Mix together everything into the cornbread mix, except jalapenos. Pour into muffin cups. Place the jalapeno circle on top, slightly push down into mix. Bake at 350′ oven for 30-35 minutes or until golden brown.

Great with Chili or any soup!
Makes about 18, depending on your muffin cup size..

Roasted Potatoes with Bacon

1/2 cup ranch dressing

1/2 cup shredded cheese
1/4 cup Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Deviled Eggs

Ingredients:

18 eggs

1/3 cup mayonnaise

2 teaspoons yellow mustard

1 teaspoon finely chopped onion

3/4 teaspoon pickle relish

1/2 teaspoon garlic salt

1/8 teaspoon black pepper Paprika, parsley or sliced olives for garnish

Directions:

Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes. Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate. In the medium bowl, add the mayonnaise, mustard, garlic salt, onion, relish and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg. (Optionally, use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.) Serve immediately or cover and chill until ready to serve. Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving.

Crockpot Peanut Candy

Ingredients
1(16ounce)package dry roasted salted peanuts

1(16ounce)package unsalted dryroasted peanuts

1(12ounce)package semi-sweet chocolate bits
1(4ounce) German Chocolate Bars
32 ounces white almond bark

Directions

1 Put peanuts in bottom of crock pot; add other ingredients.
2 Cook on low setting for 1 1/2 to 2 hours.
3 Place rounded spoonfuls onto wax paper and allow to cool.

Join Us for Slow-Cooking Thursday through Sandra's blog

Applesauce Oatmeal Muffins

Ingredients
1 cup old fashion rolled oats (not instant)

1 cup non-fat milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup unsweetened applesauce

2 egg whites

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. sugarraisins or nuts (optional)

Directions
Soak the oats in milk for about one hour. Preheat the oven to 400 degrees.

Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl measure and whisk the dry ingredients together.

Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.

Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12

Crock Pot Kielbasa

CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard


Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

OR

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Quick Fruit Cobbler

1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened


1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.

Momma had this handwritten out.It's a Betty Crocker recipe..:)

Momma's Vanilla Custard

1 dozen eggs
1 1/2 cups Sugar
5 cups Milk
1 tsp. Watkins Vanilla

Mix Eggs,sugar,milk and vanilla together.After fully blended,pour into individual glass custard baking dishes.Lightly sprinkle top with nutmeg(optional) .

Place in a preheated 350 degrees oven for 60 minutes, until nothing sticks to the knife when inserted into the custard. Remove from oven when custard is fully set. After fully chilled they are ready to serve. . Keep this dessert refrigerated.

Gingerbread Cake

1/2 cup sugar
1/2 cup shortening
1 egg (beaten)
1 cup molasses
2 1/2 cup flour
1 1/2 teaspoon baking soda
1 teaspoon Watkins cinnamon
1 teaspoon Watkins ginger
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water

Preheat the oven to 350º. Cream together sugar and shortening. Add egg and molasses, mix well. Sift in dry ingredients, add hot water. Blend well. Pour into two buttered 9-inch cake pans or a Bundt cake pan . Bake for 30-40 minutes, or until a toothpick comes out clean.

Crockpot Baked Potatoes

Crock-Pot Baked Potatoes



use 6-12 of them


Prick each potato with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours). Come back. DO NOT ADD WATER!

Garnish with whatever you please...sour cream, cheese, chives, bacon bits..etc

This is part of Slow cooker Thursday! at Sandra's blog..



and Check out my Watkins Easter Gift Basket Giveaway!

Peanut Candy

1 1/2 cups of sorghum syrup/molasses

2 cups shelled parched peanuts (peanuts roasted in the shell)

1 tsp vanilla

1/4 cup melted butter or margarine

In a sauce pan, boil the syrup until it forms hard drops when dropped into cold water. Remove the syrup from the heat, and stir in the other ingredients. Pour the mixture into buttered pans to a depth of 1/2; to ¾ inches. When it is cooled, cut it into serving sized pieces.

Chitty-Chitty Bang Bang Fudge

2 cups sugar

4 tbsp cocoa

1/4 lb butter (or margarine)

2 tsp light corn syrup

1 small (5 oz) can evaporated milk

1 tsp waterchopped nuts (optional)

Mix all ingredients together in a saucepan and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8x8-inch pan. Cut into pieces. Cool.

This is from the book Chitty-Chitty Bang Bang

Amish Friendship Bread Recipe

1 pkg. active dry yeast

1/2 c. warm water

1 1/2 c. lukewarm water

2 c. sifted flour

1 tsp. salt

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night. When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe. Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends. The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.

I haev never made this personally, but Momma made it a few times while I was at home..

Enjoy the fun!

Peach Cobbler

Use fresh or canned peaches for this tasty dessert treat.

Ingredients:

1/2 tsp cinnamon, ground
1 Tbsp vanilla extract
2 Tbsp cornstarch

1/4 cup peach juice (from canned peaches)
2 16-oz cans peaches, sliced, packed in juice,

1 Tbsp margarine (tub), melted

nonstick cooking oil spray
1 cup pancake mix or bisquik
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk

Topping:
1/2 tsp nutmeg
1 Tbsp brown sugar

Directions:
Combine cinnamon, vanilla, cornstarch, peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.
Reduce heat and simmer for 5-10 minutes.
Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over the peach mixture.
Combine nutmeg and brown sugar. Sprinkle on top of batter.
Bake at 400 degrees F for 15-20 minutes or until golden brown.
Cool and cut into 8 squares.

Fried Apple Pies

INGREDIENTS

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

DIRECTIONS

1.Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

2.Sift flour and salt together. Cut in the shortening. Add water and mix with fork.

3.Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

4.In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

5.Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.

Loaded Potatoes

4 medium russet potatoes

8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

NUTRITION INFORMATION: Per serving: 366 calories; 12 g fat (6 g sat, 4 g mono); 54 mg cholesterol; 41 g carbohydrate; 24 g protein; 5 g fiber; 535 mg sodium; 1280 mg potassium.

BLT Ranch Salad Pizza

Ingredients:

1 pkg (13.8oz ) refrigerated pizza crust

2 cups thinly sliced iceberg lettuce

2 plum tomatoes

1 pkg (8 oz) cream cheese, softened

1/2 cup ranch salad dressing, divided

1 garlic clove, pressed

1/2 cup shredded cheddar cheese (2 oz)

1/4 cup pitted ripe olives, sliced

1/4 cup chopped red onion

6 slices bacon, crisply cooked, drained and crumbled

Directions:

1. Preheat oven to 400°F. Unroll pizza crust to within 1 inch of edge of lightly floured Rectangle Stone.

Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. On Cutting Board Large Grooved, thinly slice lettuce using knife. Seed and dice tomatoes. In medium bowl, combine cream cheese, 1/4 cup of the salad dressing and garlic pressed with Garlic Press; mix well and spread evenly over crust. Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon. Drizzle with remaining dressing.

Cut into squares; serve immediately.

Yield: 12 servings
Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 18 g, Protein 7 g, Sodium 450 mg, Fiber less than 1 g

One Year Ago Today....

It's the one year anniversary of my Precious momma's death. I don't have a recipe to put in today. It is too painful right now.. I kept trying to think what I might put in todays blogs. I just couldn't come up with anything..

I hope that she would be proud of this blog. I feel she would be.. Afterall, this will last a long time..

I hope all of you have a blessed week.

Bunches of hugs, and

Thank you Momma for everything!

Slow-Cooker Rustic Chicken Stew

Slow-Cooker Rustic Chicken Stew



2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
1 teaspoon celery seed
1 teaspoon dry thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas

In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.

Momma's Meatloaf

A basic meatloaf with ground beef, cracker crumbs, ketchup, chopped onion, and seasonings. Scroll down to see more meatloaf recipes
INGREDIENTS:
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour. Serves 4

Barbecued-Beef Sandwiches

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Ingredients

2 pounds boned chuck roast

2 cups vertically sliced onion

1 cup bottled barbecue sauce (your favorite)

1 tablespoon cornstarch

1 tablespoon water

6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.
Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.