Sunday, November 30, 2014

MAYONNAISE DINNER ROLLS

2 cups self-rising flour
1 cup milk
4 tbsp mayonnaise

Preheat oven to 400 degrees.
Lightly spray muffin tins; set aside.

Place the flour in a mixing bowl and make a well in center. Pour the milk and mayonnaise into the well. Stir until mixed.

Pour batter into the prepared muffin tins and bake at 400 degrees approximately 20-22 minutes until lightly browned.

Yield: 6 to 8 servings.

Note: File photo

Saturday, November 29, 2014

HOT DULCE DE LECHE BEVERAGE

2 cups milk
1/2 cup dulce de leche
Ground cinnamon for sprinkling

In a saucepan, heat the milk and dulce de leche while whisking until frothy. Pour into cups and sprinkle with ground cinnamon for serving.


Friday, November 28, 2014

NO-BAKE HAYSTACKS

I used to work with a lady that brought these to share with us every Christmas. We all loved them.

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tbsp shortening
1 1/2 cups broken crispy chow mein noodles

Melt chips and shortening together in a microwave; stir until smooth. Add the noodles and toss to coat.

Line baking sheets with waxed paper and drop candy mixture onto the waxed paper by heaping teaspoonfuls. Refrigerate until set.

Store in airtight container.

Photo from TOH

Wednesday, November 26, 2014

BLACKBERRY SWEET TEA

Note: This tea is on this blog because it is easy and requires very little of your time. It does need to stand at room temperature for an hour and later be refrigerated for an hour for maximum effect.

3 cups fresh or frozen (thawed) blackberries
1 1/4 cups sugar
1 tbsp chopped fresh mint
pinch of baking soda
4 cups boiling water
2 family size tea bags
2 1/2 cups cold water
fresh blackberries for garnish, optional

Combine the blackberries and sugar in a large container and crush with a wooden spoon; stir in the mint and baking soda.

Pour the boiling water over the tea bags; cover and steep for 5 minutes. Discard tea bags.

Pour the tea over the blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding the solids. Add the cold water, stirring until sugar is dissolved.

Cover and refrigerate 1 hour.

Garnish with the fresh berries, if desired.


Note: This is a recipe I got from Southern Living 3 or 4 years ago. As a diabetic, I use an equal amount of Splenda instead of the sugar.

Tuesday, November 25, 2014

LIME GELATIN SALAD

1 pkg (3-oz) lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cottage cheese
1 can (15-oz) crushed pineapple, drained

Dissolve gelatin in boiling water, stirring until completely dissolved. Stir in the col water and chill until partially set. Stir in pineapple and cottage cheese.

Refrigerate until firm.

Yield: 4 servings


Monday, November 24, 2014

AMISH BROCCOLI SALAD

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese


Combine.

Sunday, November 23, 2014

TACO BAKE

1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired

Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritoes into a 9 x 9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topics.


Note: Recipe from Goodness Gracious


Friday, November 21, 2014

PERFECT TURKEY GRAVY

If you are like me and need a little help with turkey gravy, here is a recipe from McCormick's that sounds tasty.

Perfect Turkey Gravy

    • Serves: Makes 15 (1/4-cup) servings.
    • Prep Time: 5 minutes.
    • Cook Time: 10 minutes.

Ingredients

  • 2 packages Turkey Gravy Mix 
  • 1/4 cup flour
  • 3 cups water
  • 1 cup turkey pan drippings
  • 1 cup chopped cooked turkey giblets (optional)
  • Directions

    1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
    2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).

Thursday, November 20, 2014

LAYERED TACO DIP

Serve this dip with baked tortilla chips for a tasty treat that won't pack on the pounds.

1 brick (8-oz) low-fat cream cheese
1 carton (16-oz) nonfat sour cream
1 pkg (1.25-oz) taco seasoning mix
1/4 head iceberg lettuce, washed, dried, shredded
1 cup low-fat shredded cheddar cheese
3 tomatoes, chopped
1 green bell pepper, chopped
1 green onion, sliced
1 can (2.25-oz) sliced black olives, drained

Combine the cream cheese, sour cream, and taco seasoning mix in a medium-size mixing bowl. Spread mixture in a 9 or 10-inch round serving dish.

Top the mixture the remaining ingredients in the order they are listed.




Sunday, November 16, 2014

FALL PASTA SALAD

This is a recipe I got from Mr. Food a few years ago.

  • 1 (8-ounce) package elbow macaroni or other small pasta shape*
  • 1 cup chopped cooked rotisserie chicken
  • 1 cup chopped apples
  • 1 cup chopped pears
  • 1/2 cup dried cranberries
  • 1/2 cup chopped celery
  • 1/2 cup chopped candied walnuts
  • 1 cup mayonnaise
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt


  • In a medium pot of boiling salted water, cook pasta to desired doneness; drain well and cool. (Rinse with cold water to cool quickly; drain well.)
     
  • In a large bowl, combine cooled pasta, the chicken, apples, pears, cranberries, celery, and candied walnuts; mix well.
     
  • In a small bowl, combine mayonnaise, maple syrup, vinegar, and salt; blend well. Pour mayonnaise mixture over pasta mixture; toss lightly then serve immediately.

  • Saturday, November 8, 2014

    CORN CASSEROLE

    1 can whole kernel corn, drained
    1 can cream-style corn
    1 pkg (8-oz) corn muffin mix
    1 cup sour cream
    1/2 cup butter, melted
    1/2 cup shredded Cheddar cheese

    Preheat oven to 350 degrees.
    Spray a casserole dish with nonstick cooking spray; set aside.

    In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

    Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

    Note: File Photo

    Friday, November 7, 2014

    BRUNCH EGGS CASSEROLE

    6 tbsp butter
    6 tbsp white whole-wheat flour
    2 cups milk
    8-oz Velveeta cheese, cubed
    1 carton (8-oz) sour cream
    12 hard cook eggs, sliced
    1 lb bacon, fried, drained, crumbled
    English muffins

    Preheat oven to 325 degrees.
    Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

    Melt the butter in the top of a double boiler over hot water; stir in the flour using a whisk. Gradually add the milk while stirring constantly and cook until it thickens slightly. Add the cheese cubes and blend in the sour cream.

    Layer the eggs in the bottom of the prepared pan. Pour the sauce over the eggs and sprinkle the bacon over the top.

    Bake casserole, uncovered, at 325 degrees for 30 minutes. Cover and bake another 10 minutes.

    Split the English muffins and place cut sides up on a cookie sheet. Toast under the broiler.

    Serve the casserole over the tops of the muffins.

    Note: The casserole can be assembled the night before and refrigerated. Bake the next day.


    LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

    No rhyme, no reason, and barely a recipe, but it sure is yummy.
    10.5 oz canned chicken drained
    1/2 cup cream cheese softened
    1/2 cup mayonnaise (Duke's is my favorite)
    1/2 cup grapes, cut in half
    1 Granny Smith apple, cut in small bites with skin left on
    1/2 wedge of freshly squeezed lemon juice
    1/2 cup of sliced almonds, toasted
    salt and pepper to taste.
    1. Mix ingredients together
    2. Chill overnight (or at least 4 hours)
    It's also delicious with your favorite crackers!
    Serves 4

    Wednesday, November 5, 2014

    SMOKY CAULIFLOWER

    This is a delicious side dish from TOH, 2013.

    1 large head cauliflower broken into 1-inch florets (about 9 cups)
    2 tbsp olive oil
    1 tsp smoked paprika
    3/4 tsp salt
    2 garlic cloves, minced
    2 tbsp minced fresh parsley

    Place cauliflower in a large bowl.

    Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

    Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

    Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

    Sprinkle with the parsley.

    Yield: 8 servings


    Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

    EASY OLD ENGLISH CHEESE BALL

    2 small jars Old English sharp cheese
    2 (3-oz) pkgs cream cheese, softened
    Finely chopped pecans

    In a bowl, combine the jarred cheese and the cream cheese until blended; shape into a ball. Chill 4 to 6 hours.

    Remove ball from refrigerator and roll in the chopped pecans. Wrap in plastic wrap and refrigerate until serving time.

    Serve with an assortment of crackers, preferably whole-grain.




    Tuesday, November 4, 2014

    PUMPKIN CHEDDAR BISCUITS

    • 2 cups flour
    • 2.5 tsp baking powder
    • 1 tsp pumpkin pie spice
    • 1/2 tsp salt
    • 5 tbsp cold butter cut into cubes
    • 1/2 cup canned pumpkin
    • 1/2 cup grated cheddar cheese
    • 1/3 cup buttermilk
    • 3 tbsp honey
    • extra milk for brushing the biscuits
    1. Preheat oven to 400°. Line a baking sheet with parchment paper.
    2. Combine dry ingredients in a bowl; using a pastry cutter, cut in the cubes of butter until mixture resembles a course meal. Set aside, or in the fridge.
    3. Combine buttermilk and honey; whisk together. Add in the canned pumpkin.
    4. Add the wet ingredients into the dry ingredients; do not over mix. Stir in the cheddar.
    5. Roll dough until it’s in a rectangle shape, about 1/2 inch thickness. Fold into thirds, then roll into 9×5 rectangle, 1/2 thick. Fold into thirds again, and roll into a 9×5, 1/2 inch rectangle one last time (this helps with the flakiness).
    6. Using a well floured biscuit cutter (I used a 2 inch wide GLASS), cut biscuits. Makes about 16 biscuits.
    7. Place into the oven for 13-14 minutes, or until golden. Remove and let cool.