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

NO-BAKE HAYSTACKS

I used to work with a lady that brought these to share with us occasionally. 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

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

1/2 cup chopped pecans, optional

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. Stir in the pecans, if using.
Refrigerate until firm.
Yield: 4 servings

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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 5 or 6 years ago. As a diabetic, I use an equal amount of Splenda instead of the sugar.

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.

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BUTTER MUFFINS

2 cups self-rising flour

1 carton (8-oz) sour cream
1/2 cup butter, melted

Preheat oven to 350 degrees.
Lightly grease two 12-cup miniature muffin pans; set aside.

In a large bowl, stir all ingredients together just until blended.

Spoon the batter into the prepared muffin pans, filling each cup completely full.

Bake 25 to 28 minutes or until gold brown.

This recipe is from Southern Living several years ago.

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

Fritos
Toppings as desired

Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough Fritos 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

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.

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.).

CHICKEN-PASTA-FRUIT SALAD

                                   This is a recipe I got from Mr. Food several 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.

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.

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MUSHROOM SOUP SLOPPY JOES

This is an old recipe given to me many years ago in Indiana by an old family friend.

1 lb. hamburger
1 can cream of mushroom soup
1/2 soup can water
1/2 cup catsup
diced peppers, mangoes* and onions
salt to taste

Brown hamburger in a skillet. Add diced peppers, mangoes, onions, and salt. Add the mushroom soup, water, and catsup. Cover and simmer for 15 minutes. Serve on hamburger buns.

*In Southern Indiana when I was young green bell peppers were called mangoes.

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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.

BACON AND CHEDDAR MINI CORN LOAVES

Obviously I got this recipe from Krusteaz.

1 packet Krusteaz Honey Cornbread and Muffin Mix
1 cup canned, drained corn
1/2 cup cooked and crumbled bacon
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onion

Preheat oven to 400 degrees.
Lightly grease three 5 x 3 x2-inch mini loaf pans; set aside.

Prepare cornbread mix according to the package directions and adding the remaining ingredients. Stir to mix together well. Divide batter evenly between the three prepared pans.

Bake 23 to 27 minutes until golden brown.

Variation: To make 12 muffins, follow the above instructions but divide batter evenly between 12 lightly greased on paper-lined muffin tins. Bake only 18 to 20 minutes.

FILE PHOTO

BAKED MACARONI AND CHEESE BY ALTON BROWN

This is supposedly the #1 recipe currently (Oct 2014) on the Food Network. I don't like my macaroni and cheese this dry but I'm sure many of you will love this.

1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12-oz sharp cheddar, shredded
1 tsp kosher salt
Fresh black pepper

Topping:
3 tbsp butter
1 cup panko bread crumbs

Preheat oven to 350 degrees.

In a large pot of boiling, salted water, cook the pasta al dente.

In a separate pot while the pasta is cooking, melt the 3 tablespoons of butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and season with salt and pepper. Transfer to a two-quart casserole dish. Top with the remaining cheese.

To make the topping, melt the butter in a saucepan and toss the breadcrumbs in the butter. Sprinkle over the top of the cheese.

Bake at 350 degrees for 30 minutes. Remove from oven and allow to rest five minutes before serving.

Alton says to be sure and save leftovers for fried macaroni and cheese.

Yield: 6 to 8 servings.

Food Network Photo

HAMBURGER ZUCCHINI CASSEROLE

1 lb hamburger

1 medium onion
1 can stewed tomatoes
1 cup water
1 small zucchini, chopped
salt and pepper (as desired)
garlic or chili powder (optional)
1/2 stick butter
4 to 5 slices day old bread, crumbled

Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed.

Pour the mixture into a buttered casserole dish. Mix the bread crumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

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THE PIONEER WOMAN'S SOUR CREAM NOODLE BAKE

1 1/4 lbs ground chuck

1 can (15-oz) tomato sauce
1/2 tsp salt
freshly ground black pepper
8-oz egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
pinch of red pepper flakes
1/2 cup sliced green onions (or less to suit your taste)
1 cup grated sharp cheddar cheese
crusty French bread for serving

Preheat oven to 350 degrees.

Brown the chuck in a large skillet, drain and add the tomato sauce, salt, and pepper. Stir mixture together and simmer while you prepare the remaining ingredients.

Cook noodles until al dente; drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of the freshly ground black pepper and the red pepper flakes; add to the noodles and stir. Stir in the green onions.

To assemble, add half the noodles to a baking dish, top with half the meat mixture and sprinkle with half the cheese. Repeat the layers.

Bake at 350 degrees until all the cheese is melted, about 20 minutes.

Serve with the crusty French bread.

Yield: 8 servings.

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TOMATO SOUP MEATLOAF

NOTE: This is an easy recipe that goes together quickly. However, it will not be on the table in our hour or less because of the baking time. 

This recipe was from an old newspaper column in the 1950s in my hometown in Southern Indiana.

1 can tomato soup
1/2 cup chopped onion
1 tbs. Worcestershire sauce
1 tsp salt
1/2 cup corn flake crumbs or 2 cups corn flakes crushed
2 lbs. ground beef
2 tsp. chopped parsley
1 egg, slightly beaten
dash pepper

Mix all ingredients thoroughly. Shape firmly into a loaf and place in a shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf). Bake at 350 degrees about 1 1/4 hours. For sauce combine 1/4 cup drippings with an additional can of tomato soup, heat and serve over loaf. Makes 8 servings.

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PIMIENTO CHEESE ROLLS

This recipe is on the quick fix blog even though it takes a total time of over 1 hour (about 1 hour and 15 minutes). However, actual hands on time is only about 15 minutes. Yummy little treats!

1 pkg (25-oz) frozen Southern-style biscuits
All-purpose flour
2 cups pimiento cheese

Arrange the biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface; let stand 30 to 45 minutes until biscuits are thawed but still cool to the touch.

Preheat oven to 375 degrees.
Lightly grease the cups of a 12-cup muffin pan; set aside.

Sprinkle biscuits lightly with flour. Press edges together to make a 10x12-inch rectangle of dough. Spread the pimiento cheese over top of dough.

Starting at one of the long ends, cut into 12 1-inch slices. Place each slice into a prepared muffin cup.

Bake at 375 degrees for 20 to 25 minutes until golden brown.

Allow to cool in the pan on a wire rack for 5 minutes before removing from the pan. Serve immediately.

Note: This is a recipe I got in 2012 from a Southern Living magazine.

CHEESEBURGER CUPS

This is a recipe from a 2009 magazine.

1 lb ground beef
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared mustard
1 1/2 tsp Worcestershire sauce
1 tube (12-oz) refrigerated buttermilk biscuits
1/2 cup cubed processed cheese ie Velveeta

Crumble and brown beef in a large skillet over medium heat; drain well.

Stir the ketchup, brown sugar, mustard, and Worcestershire sauce into the meat in the skillet. Remove from heat and set aside.

Grease 10 muffin cups and press a biscuit on bottom and up sides of each.

Spoon the meat mixture into the biscuits and top with the cheese.

Bake at 400 degrees for 14 to 16 minutes until browned.

Yield: 5 servings of 2 cups each.

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BLUE CHEESE CORNBREAD MUFFINS

 This is a BH&G recipe.

1 cup all-purpose flour

¾ cup cornmeal

2 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

4 ounces crumbled blue cheese

Honey (optional)

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

In a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. If desired, drizzle with honey. Makes 12 pieces.

BH&G photo

CINNAMON-APPLE PORK CHOPS

2 tbsp butter, divided

1 lb (4 chops) pork loin chops
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
4 medium tart apples, sliced thin
2 tbsp chopped pecans

In a large skillet, heat 1 tablespoon of the butter over medium heat. Add pork chops and cook about 5 minutes per side (meat thermometer should read 145 degrees).

In a small bowl, mix the brown sugar, cinnamon, nutmeg, and salt.

Remove the chops from the skillet and keep warm.

Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until the apples are tender.

Serve the apples with the chops.

Yield: 4 servings

This is a recipe I have had for several years now. It is probably from a Reimens Publication but I don't remember for sure.

EASY PEANUT BUTTER FUDGE

A friend sent this to me over facebook.

Ingredients:
2 cups sugar
1/2 cup of milk
1 tsp. vanilla
3/4 cup Peanut Butter

Directions
Bring Sugar and Milk to a boil
Boil for 2 1/2 minutes
Remove from heat and stir in the PB and Vanilla. That's it! So simple!

SKILLET ROASTED GREEN BEANS

1 lb fresh green beans, trimmed

1 tbsp soy sauce
1 1/2 tsp sesame oil

Preheat oven to 400 degrees.

Place all three ingredients in a large cast iron skillet and toss to coat beans.

Roast 15 to 20 minutes until just crispy, tossing after 10 minutes.

Yield: 4 servings.

Note: This is a great recipe for diabetics. Per serving, 48 calories,  7 total carbs (3 dietary fiber), and 2 grams protein.

This is a recipe I saw years ago in Country Living.

PANCAKES WITH SLICED APPLES AND SPICED CIDER SYRUP

 

PANCAKES WITH SLICED APPLES AND SPICED CIDER SYRUP

2 cups all-puirpose baking mix such as Bisquick
1 tbsp packed brown sugar
2 tsp apple pie spice
1 cup milk
2 eggs, lightly beaten
2 tbsp butter, melted
2 tsp vanilla extract
1 red apple, sliced very thin

In a mixing bowl, combine the baking mix, brown sugar, and pie spice together until combined. Stir in the milk, eggs, butter, and vanilla extract just until blended.

Place 1/4 cup of the batter, per pancake, on a lightly greased griddle or skillet; top with 4 or 5 of the thin apple slices. Turn when the pancake gets bubbly, this will take 1 to 2 minutes per side.

SPICED CIDER SYRUP:
1 cup maple syrup
1/4 cup apple cider
1 tsp vanilla extract
1/2 tsp apple pie spice

Combine all ingredients in a microwave-safe bowl or cup; stir together well. Microwave on high for about a minute until heated through. Serve with the pancakes.

This is FROM McCormick Spices.

APPLE COLE SLAW

 3 cups chopped cabbage

1 red apple, cored, chopped

1 Granny Smith apple, cored, chopped

1/2 cup shredded carrot

1/2 cup finely chopped red bell pepper

2 finely chopped green onions

1/3 cup loosely packed brown sugar

1/3 cup olive oil mayonnaise

1 tbsp lemon juice

Combine the first 6 ingredients in a large bowl.

In a small bowl whisk together the brown sugar, mayo, and lemon juice; pour over the cabbage/apple mixture and toss to combine. Cover and refrigerate until serving time. May be refrigerated up to 24 hours before serving. 

file photo for reference only

PB-APPLE MUFFINS

1 cup all-purpose flour

• 3/4 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2/3 cup firmly packed brown sugar
• 1/4 cup SKIPPY® Creamy Peanut Butter
• 1 medium banana
• 2 large eggs
• 1 egg white
• 2/3 cup skim milk
• 2 cups diced Granny Smith apples
• 1 cup high-fiber bran cereal

1. Heat oven to 350°F. Grease two muffin pans or line with paper liners.
2. In medium bowl, combine all-purpose and whole wheat flours, baking powder and salt; mix well.
3. In large bowl, beat together brown sugar, peanut butter and banana with electric mixer. Beat in eggs, egg white and milk. Beat in flour mixture on low speed just until combined. Stir in apples and cereal.
4. Spoon batter evenly into muffin cups. Bake 25 minutes or until wooden pick inserted in center of muffins comes out clean. Cool completely on wire rack.

Note: This recipe is from Hormel Foods who evidently own Skippy PB. Also, I only use white whole-wheat flour. If you want to include all-purpose flour, I would switch the amounts and do 1 cup white whole-wheat flour and 3/4 cup all-purpose. I do this for healthier baking. All-purpose flour is too refined to be healthy.

UPSIDE DOWN CHILI PIE

This is a recipe I have had since we left the USAF and moved back to Indiana around 1970.

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (8.25-oz) tomatoes, undrained
1 can (8.50-oz) kidney beans, undrained
1/2 cup red wine*
1 pkg (12-oz) corn muffin mix
1 can (8.75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a hot heavy 10-inch skillet. Sauté the beef, onion, and garlic until the beef is browned--about 5 minutes.
Add the chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.
Preheat oven to 400 degrees.
In a medium bowl, combine the corn muffin mix, corn, egg, and milk; mix just until the muffin mix is moistened.
Skim the fat from the meat mixture in the skillet and discard. Spread the muffin mixture over the meat mixture evenly.
Bake 25 minutes or until top is golden brown. Let stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings
*If you don't want to use wine, substitute water.
Note: Instead of catsup, I like to use salsa.

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CHICKEN PRIMAVERA WITH PASTA

1 lb boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub (10-oz) Philadelphia Italian Cheese and Herb Cooking Creme
2 cups hot cooked fettuccine

Cook and stir chicken in large nonstick skillet on medium heat for 5 to 6 minutes or until cooked through.
Add the vegetables to skillet and cook another 2 to 3 minutes or until heated through, stirring occasionally.

Add the cooking creme and cook, stirring, for 3 minutes.
Stir in the fettuccini and serve.

Note: This recipe from Kraft Foods can be on the table in half an hour.