Monday, November 28, 2011

Homemade Chicken Noodle Soup

The wind was howling, the skies were gray, it certainly looked like a wintery day, so I decided to improvise on this recipe and use the leftover chicken my husband had cooked in the crock pot to make this warm and comforting soup.


Homemade Chicken Noodle Soup

Ingredients
1 large can canned chicken (or 2 chicken breasts boiled and deboned)
14 cups water
14 tsp. chicken soup base (or to taste)*
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion chopped
1 package wide egg noodles
Salt and pepper to taste

Directions
In a large stock pot, melt butter. Add celery, carrots and onion. Sauté until onions are clear – do not brown them. Add water and soup base (see note below). Add chicken and bring to a boil until carrots are tender approximately 15 to 20 minutes.  Add egg noodles and continue boiling until noodles are at the desired consistency about 7 to 10 minutes, salt and pepper to taste. 



*Important Notes: A word of caution: I had never used soup base before, and I found that the called for amount made this recipe way too salty. I recommend that you add the water to the vegetables, then add the soup base to the mixture a teaspoon at a time and taste test it after you have added each teaspoon. It’s much easier to add more salt later than to have the whole pot of soup too salty. 

Also, this recipe makes a huge amount of soup, so I halved the water, soup base and noodles.  Other than being too salty, this soup had a wonderful flavor. Serve with crackers or a nice crusty bread and a garden salad. You may want to try this recipe substituting some of the leftover Thanksgiving turkey for the chicken.


Thursday, November 10, 2011

Easy Mexican Casserole

I was at a football game this past weekend and I was needing a quick and easy dinner for when it was over.  Another mom there jotted this down for me and it was a huge hit! I have four boys and a girl and it was gone!!!  Everyone voted to have it again and when I make it again I'll get a picture, it's not as pretty as it is yummy.

Easy Mexican Casserole

1 14oz bag of tortilla chips
2 cans of Cream of Chicken Soup
2 lbs of Hamburger (I like the cheap 73/27 for this)
1 can of your favorite Rotel
1/2 cup of milk
1 taco seasoning packet
1 to 2 cups of shredded cheese (1 would do but we like 2)

Preheat oven to 325.

Brown hamburger and then follow the directions on the taco seasoning packet.  While hamburger is cooking, crush up tortilla chips and put them in a 9x13 baking pan.

When seasoned hamburger is done, mix it with the soup, milk and Rotel.  Pour mixture evenly over tortilla chips then top with shredded cheese.  Bake about 15 mins until heated through and cheese it melted.

I served mine with Lipton Spanish Rice and re-fried beans.
Saturday, October 22, 2011

Grasshopper Cake

I thought when I "retired," I would have so much time to bake, cook great meals from scratch, read, shop, etc. I have quickly found out that that isn't the case. It now seems that I'm busier than ever, or maybe I'm just slower at getting things done. Anyway, I have been going through the recipes I have collected from friends and former coworkers in my 30+ years working in an office environment and attending many potluck luncheons. This delicious cake recipe came from my former aerobic dance instructor, whose name I have long forgotten.

Grasshopper Cake

Ingredients:

1 box white cake mix
6 Tablespoons crème de menthe (liqueur, ice cream topping or flavoring)
1 11-ounce jar hot fudge sauce, such as Smucker’s® or Hersey’s®
1 8-ounce carton frozen whipped topping, thawed (Cool Whip® or other)

Directions:

Prepare cake according to package directions, adding 4 tablespoons of the crème de menthe. Bane in a 9 x 13-inch pan as directed on the box; cool.  When cake is cool, spread with the fudge sauce. Fold the remaining crème de menthe into the whipped topping and spread over the fudge sauce. Refrigerate until ready to serve.

Enjoy!
Tuesday, October 18, 2011

Slow Cooker Cream Cheese Italian Chicken

Here's another great Crock-pot meal, I got from my friend at Sassy Southern Sweets.

4 chicken breasts

1 package Italian dressing mix

1 8-ounce package cream cheese

1 – 2 cans cream of chicken soup (if you like a lot of sauce for your noodles, you will want to add 2 cans)

Place chicken breasts in the crockpot. Sprinkle Italian dressing mix on chicken. In a small saucepan, add cream cheese and soup. Cook over low heat until cream cheese is melted and the cream cheese and soup are thoroughly mixed together. Pour over chicken. Cook on low for 6 – 8 hours.

You can serve the chicken breasts whole or you can cut it into bit-sized pieces or you can shred it. My mom made it for a church potluck. She cooked the noodles, placed them in a 8 x 13 inch baking dish and put the shredded chicken and sauce on top. She said everyone thought it was really good.
Monday, October 10, 2011

Cheap and Easy Tuna Alfredo

This is a fast and easy dish to make.

16oz package of bow tie pasta
1 jar of Alfredo sauce
1 cup mixed frozen veggies
1 can of tuna
Parmesan cheese

Follow package directions for bow tie pasta. At the same time you put your pasta in the water to cook add the mixed veggies. Drain and return your pasta veggie mixture to the pot. Add tuna and Alfredo sauce. Sprinkle on Parmesan cheese to taste!

Great with salad and french or garlic bread.
Friday, October 7, 2011

Shanghai Beef

It's been a very busy week, so not much cooking was happening here. Two birthday parties, one evening of sandwiches and one evening of fast food. Happy did make a neat birthday cake for her youngest son, so maybe she'll post it here later. Hope you enjoy tonight's recipe.

Shanghai Beef

1 pound round steak, cut into strips
2 tablespoons cooking oil
2 tablespoons cornstarch
1 ½ cups beef broth
1 can (8 oz.) sliced water chestnuts, drained
1 medium red pepper, coarsely chopped
5 scallions, cut diagonally into 1-inch pieces
3 tablespoons soy sauce
¼ teaspoon pepper
1 ½ cups dry Minute® Rice


Saute beef in oil in large skillet until browned, about 5 minutes.  Add cornstarch and blend well.

Add broth, water chestnuts, red pepper scallions, soy sauce and pepper. Bring to a full boil, stirring frequently.

Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with a fork.  Makes 4 servings. 

Note:  I recommend tenderizing the steak before cutting it into strips.  Also, on my own plate, for a little more zip, I sometimes add peanuts, such as Planters Cocktail Peanuts, and crushed red pepper to taste.
Tuesday, October 4, 2011

Baileys Coffee Creamers

I know, I know this isn’t a recipe, but it’s a product I found so good, I wanted to share with everyone. After months of watching commercials on a cable channel for Baileys® Coffee Creamers, these creamers are finally available in my area.  The creamers are non-alcoholic and are available in seven flavors: French Vanilla, Hazelnut, Caramel, The Original Irish Cream, Crème Brulée, Toffee Almond Cream and Chocolate. 

Since I am a big fan of the Baileys® Original Irish Cream liqueur, that’s the flavor of creamer I decided to try first. It is DELICIOUS!  In addition to enjoying it in my second cup of morning coffee, I must admit I am guilty of just getting a spoonful when I think I need something sweet. Thick, rich and creamy. Mmmm.

Friday, September 30, 2011

Tiffany's Hearty Beef Stew

There are just some things I like to throw together.  Part of the fun of cooking is doing it your way, so feel free to try this out. Take out or add in whatever it is you like.

1 lb.  hamburger
1 tsp. garlic
1 envelope of Lipton Beefy Onion Soup Mix
1 cup of Barley ( I really like barley! So I put in lots!)
5 small to medium potatoes peeled and diced (or be lazy and use canned ones*)
8 oz of frozen mixed veggies (green beans, carrots, corn & peas)
Pepper, garlic salt or salt to taste
1 packet of country gravy mix

Brown ground beef with garlic. I also like to sprinkle on some Lawry's garlic salt and pepper.   Drain well.  Put meat in a large pot, add 6 cups of water, soup mix and barley.  Let simmer about 40 mins, then add one more cup of water and your potatoes.  (This is a good time to put some buttermilk biscuits in the oven.)  Simmer another 10 mins. Add your frozen veggies and simmer an additional 10 minutes.  In a small bowl mix one envelope of country gravy mix with one cup of cold water and whisk well.  Slowly stir gravy mix into stew until you reach your desired consistency.  You don't have to use all of it, it's all about your personal taste. 

*If you choose to use canned potatoes add them at the same time you add the frozen veggies about 50 minutes into cooking time.
Thursday, September 29, 2011

Chicken Marengo

Chicken Marengo

It’s been a long time since I’ve prepared this dish, but when I was going through my recipes to find something out of the ordinary for Chunky Chicks’ Recipes, I ran across this and got really hungry for it, so voila!  Usually, the most time consuming part of the preparation is browning the chicken. But, tonight when I opened the package of what I thought was a cut up chicken, I found that it had only been split down the middle, so cutting it up myself added quite some time to the preparation step since it has literally been years since I have had to cut up a chicken.  I suggest that you just purchase pieces you like – thighs, legs, breasts and forget the “whole" chicken thing. 

Ingredients:

1 can (10 ¾ oz.) Campbell’s Tomato Soup
1 can (10 ¾ oz.) Campbell’s Golden Mushroom Soup
3 pounds chicken parts
3 tablespoons shortening
1 pound (about 16) small, whole white onions
1 medium clove garlic, minced

Preparation:

In a large skillet, brown chicken in shortening; pour off fat. Stir in remaining ingredients (I find it easier to combine the remaining ingredients in a bowl first and then pour them over the chicken). Cover; cook over low heat 45 minutes or until tender. Stir occasionally. Uncover; cook until desired consistency. This makes approximately six servings.

I serve buttered noodles, steamed broccoli and a tossed salad with this.  Chocolate pudding topped with sliced bananas is a nice finish to this meal.  



Wednesday, September 28, 2011

Crockpot Chicken with Mushroom Sauce

Chicken in Mushroom Sauce



4 boneless, skinless chicken breasts
1 can (10-3/4 oz) cream mushroom soup-undiluted
1 cup (8 oz) sour cream
4 bacon strips-cooked and crumbled

Place chicken in crockpot. Combine soup and sour cream: pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with crumbled bacon.

Great served over rice with a salad.

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Tuesday, September 27, 2011

Grandma's Southern Banana Pudding

I just returned from my family reunion where some of the best Southern dishes were on display and devoured with great enthusiasm. Real banana pudding, not the kind out of a box and topped with Cool Whip, was and always is, one of the favorite crowd pleasers.  My grandmother prepared this for us when we were children, and I'm happy to say the granddaughters have carried the tradition on. This recipe requires a little more work, but it is well worth the time and effort.

Southern Banana Pudding
 Ingredients:
3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups whole milk
1/2 tsp. vanilla
45 NILLA Vanilla Wafers, divided
5 bananas, sliced
1/2 teaspoon cream of tartar



Preparation:
MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk (set egg whites aside to use for meringue). Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
RESERVE 12 of the vanilla wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar and cream of tartar until stiff peaks form. Spread over custard, sealing well to edge of dish.
BAKE at 350° until lightly browned  - 15 to 20 minutes. Remove from oven. Cool slightly. Top with reserved wafers just before serving. Serve hot or cold. Refrigerate leftovers.

 A truly divine dessert. My mouth is watering!



 







Friday, September 23, 2011

Homemade Macaroni and Cheese



It's easy and amazingly enough all five of my children like it more than the box stuff.

16oz of elbow macaroni
1 lb. of  cheese (I like mild cheddar but it's up to your personal taste)
1 cup of milk


  • Preheat oven to 350 degrees
  • Cook macaroni according to package directions
  • Pour half the macaroni is a 9 x13" pan 
  • Top evenly with half your cheese
  • Repeat above for second layer
  • Pour milk over the top
  • At this point you may salt and pepper if you like
  • Bake for 25 minutes
I sometimes add a pound of cooked hamburger in between the two layers.

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Tuesday, September 20, 2011

Creamy Southern Hash Browns Casserole



These yummy potatoes are huge favorite of my family.  When I have bigger family gatherings I learned quickly to make two batches and there are never any leftovers.  I hope your family will love them too.

1 - 2lb. bag of Southern Style Hash Browns (thawed)
1 - 10 3/4 oz.  can of Cream of Chicken Soup (print coupon)
8oz. of Sour Cream
1/2 of a stick of butter (melted)
1 1/2 cups of shredded Colby and Monterey Jack Cheese

Preheat oven to 350 degrees.

Combine hash browns, cream of chicken soup, sour cream, and melted butter in a large bowl and stir well.  Pour in a 9 x 13 baking dish and bake for 25 mins.  Add cheese to the top and bake another 5 minutes.  *If your hash browns are not thawed increase baking time to 60 mins.

I served mine tonight with BBQ chicken and peas.  For those of you who know me, I know you can tell that's my plate because nothing is touching. :)

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Monday, September 19, 2011

Easy Chicken Paprika

I really didn't think I would like this dish, but after being convinced by a good friend to try it, I am hooked!  Just be careful and don't do what I did once. I grabbed the ground red pepper instead of the paprika and boy was this spicy. I liked it that way, but my husband, not so much.

This recipe comes from Campbell's Quick and Easy Cookbook.







Easy Chicken Paprika

1 tablespoon butter or margarine
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (print coupon)
2 teaspoons paprika
1/8 teaspoon ground red pepper
1/3 cup sour cream
4 cups hot cooked medium egg noodles


Directions

Heat butter in a skillet. Add chicken and cook until browned. 
Add soup , paprika and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is done. 
Stir in sour cream and heat through. Serve with noodles.
Sunday, September 18, 2011

Coffee and Spice Cookies

I was looking through one of my husband's late grandmother's cookbooks printed in the 1950's, when I came across this recipe for Coffee and Spice cookies.  Beside the title of the recipe, it reads, "Intriguing flavors from the Far East."  I couldn't help but giggle a bit over that one and since they sold them as being so exotic, I thought I'd whip some up.



Coffee and Spice Cookies

1 cup of soft shortening
2 cups brown sugar
2 eggs
1/2 cup cold coffee
3 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Preheat oven to 400 degrees.  Mix together shortening, brown sugar, and eggs.  Stir in coffee and then the rest of the remaining ingredients.  Chill at least one hour before baking.   Drop teaspoonfuls about 2" apart on a lightly greased baking sheet.  Bake 8-10 until set.  (when lightly touched with finger no imprint remains.

Makes about 6 dozen cookies.

I think these would also be good with a powdered sugar glaze.

Powdered Sugar Glaze

2 cups powdered sugar
3 tbsp. of milk

Mix together until smooth.
Saturday, September 17, 2011

Creamy Buffalo Chicken Dip



Whatever kind of sports fan you are, this dip is sure to have rave reviews at your next game watching get-together.

12.5 oz can breast of chicken
16 oz. cream cheese
1 cup ranch dressing
1/2 cup of pepper sauce (aka Cholula Hot Sauce)  you may add up to 1 cup depending on how spicy you like it. *Get a $1.00 off Cholula by liking them on Facebook!
1 1/2 cups of shredded cheddar cheese

Mix together all ingredients and microwave stir at 1 minute intervals until dip is hot and bubbly.  Serve with tortilla chips.
Friday, September 16, 2011

Snickerdoodles Cookies Recipe



With fall just around the corner I have lots of favorite foods that just seem to go with the season.  There's just nothing like the chill of fall in the air and warm Snickerdoodle cookies fresh out of the oven. 



 Snickerdoodles Recipe

1 cup Crisco
1 ½ cups sugar
2 eggs
2 ¾ cups flour
1 tsp baking soda
1 tsp salt
2 tsp cream of tartar
Also:

2 tsp sugar
2 tsp cinnamon

* If more sugar/cinnamon is needed for rolling, just be sure to mix with a 50/50 ratio.

Directions: Mix Crisco and sugar well in a large bowl. Add eggs. Mix again.
In a medium bowl, combine flour, baking soda, salt and cream of tartar.
Pour the flour mixture into the Crisco mixture and mix well.Chill for one hour.

Roll into balls about the size of a small superball.
Combine the 2 tsp sugar and 2 tsp cinnamon in a small bowl. Roll the cookie dough balls in the sugar and cinnamon. Shake off excess coating. Make more sugar/cinnamon mixture as needed.

Bake 8 to 12 minutes on an ungreased cookie sheet at 400 degrees.
Thursday, September 15, 2011

Spicy Taco Pie

Another family favorite that I have cooked for years. Very simple and quick to prepare. You can add any number of  garnishes to make it your own.

Spicy Taco Pie
1 large can Pillsbury Refrigerated Biscuits
1 lb. ground beef
4-oz. can of chopped green chilies, drained
1/2 cup taco sauce, such as Pace or Taco Bell
1 cup shredded Monterey Jack or Cheddar Cheese
1/2 cup shredded lettuce
1/4 cup black olives (if desired)

Heat oven to 425 degrees F. Grease a 9" deep dish pie pan.
Separate biscuits into 12 biscuits; press over bottom and sides of pan.
In a medium skillet, brown the ground beef; drain well. Add the drained green chilies and taco sauce.  Stir and heat together for a few minutes.
Spoon hot meat mixture onto biscuits. Bake 11 - 16 minutes or until golden brown.
Garnish with the shredded cheese, lettuce, tomatoes and olives.

Other garnishes you might enjoy are sour cream, green onions and avocados.
Tuesday, September 13, 2011

PEACHY SAUSAGE BAKE

When my daughters were young, I used to make this as a special breakfast treat on Sunday mornings. I haven't made it in quite awhile; therefore, no picture. The next time one of my grandchildren come to spend the night, I will definitely be making this for them and take a picture. 

Peachy Sausage Bake
1 1/2 cups Hungry Jack Buttermilk, Complete or Extra Lights pancake mix
3/4 cup milk
3 tablespoons cooking oil
1 egg
3/4 lb. pound pork sausage, browned and drained
1  16-oz can (2 cups) sliced peaches, chopped and well drained (reserve the syrup)
Heat oven to 350 degrees F. Grease 8-inch square pan or baking dish. In large bowl, combine pancake mix, milk, oil and egg. Stir in prepared sausage and peaches. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes or until deep golden brown. Serve warm with Peach-Maple Syrup. Refrigerate leftovers. 4 to 6 servings.
Peach-Maple Syrup
1 tablespoon cornstarch
3/4 cup reserved peach syrup
3/4 cup maple flavored syrup
In a small saucepan, gradually combine peach syrup with cornstarch. Add remaining syrup. Cook over medium heat, stirring constantly until mixture boils and thickens. Yields about 1 1/2 cups syrup.
Monday, September 12, 2011

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Chicken Broccoli Alfredo Casserole

This is one of my family's favorites. It's inexpensive to make and feeds eight, which is perfect for large families like mine.  Yet, another one of those recipes that I just threw  together one day and everyone liked it. :)



4 cups - Cooked Chicken (boneless/skinless)
16 oz.  - Penne Pasta
14 oz. - Frozen Broccoli Florets
16 oz. - Jar of Alfredo Sauce
1 cup -  Milk
1/8 cup - Parmesan cheese
1/2 stack of Saltine Crackers
1 tsp of Garlic Salt (or more if you like!)

Preheat oven to 350 degrees.

Cook penne pasta and broccoli according to package directions. (I like to cook both of them in one pot.)  Combine cooked pasta, broccoli, chicken, Alfredo sauce and milk in a larger bowl and mix.  After it's mixed evenly distribute mixture in a 9x13 pan

Crush your half a stack of crackers and mix in Parmesan cheese and garlic salt.  Sprinkle evenly on top of casserole.

Bake at 350 degrees for 20 minutes.

I like to serve mine with a tossed green salad with Buttermilk Ranch Dressing, of course, and  Baguette with real butter.
Thursday, September 8, 2011

Country-Style Potato & Onion Pie

 
This delicious comfort food recipe came from the Land O Lakes Treasury of Country Recipes. My husband likes to have ham diced up and put directly into the mixture before cooking.  I, on the other hand, prefer to buy ham steaks and serve them on the side.
Country-Style Potato & Onion Pie

2 tablespoons butter or margarine
1 cup (3 small) sliced 1/4" new red potatoes
1 medium onion, sliced 1/4" , separated into rings
1 cup (approximately 4 oz.) shredded Swiss cheese
1/3 cup  chopped fresh parsley
1/3 cup milk
8 eggs slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato sliced

 Heat oven to 400 degrees F. In 10" ovenproof skillet, melt butter in oven (3 to 4 min.). Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes, or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

Microwave Directions: In 10" quiche dish, melt butter on HIGH (30 to 45 seconds). Add potatoes and onion.Cover; microwave on HIGH, stirring after half the time, until vegetables are crisply tender (3 to 5 minutes). Let stand 5 minutes. Meanwhile, in medium microwaveable bowl stir together remaining ingredients except tomato slices. Cover, microwave on HIGH, stirring every 2 minutes, until mixture is warm and starts to thicken (5 to 7 minutes). Pour warmed egg mixture over potatoes and onion. Cover, microwave on HIGH, turning 1/2 turn after half the time, until eggs are set in center (5 to 7 minutes). Top with tomatoes during last 2 minutes of time.
Tuesday, September 6, 2011

Tiffucini - Pasta Dish

Yes, Tiffucini! I'm Tiffany & this is my concoction so, I had the privilege of naming it after me. :)

First thing I need to tell you about me is that I'm a Buttermilk Ranch Dressing snob! I don't like bottled Ranch at all.  I will even ask before I order at a restaurant if they make their own Buttermilk Ranch or if it comes from a jar. That said let's start with making Buttermilk Ranch Dressing.  You can use the bottled Ranch if you prefer but I high recommend making it yourself.

Buttermilk Ranch Dressing



1 cup real mayonnaise
1 cup buttermilk
1 packet of Hidden Valley Ranch Buttermilk Recipe

Prepare according to package directions.



Tiffucini



8 oz. thin spaghetti
1/2 cup of Buttermilk Ranch Dressing (you can use more to taste!)
1/8 cup of Parmesan cheese
1 T  butter
garlic salt to taste (I prefer Lawry's)

Cook spaghetti according to package directions. Drain pasta and return it to the pot you cooked it in.  Everything should be hot enough that you no longer need the burner.  Combine spaghetti, butter and Parmesan cheese, sprinkle on garlic salt, and finally pour in ranch dressing and stir.  -Serves 4

This makes an excellent side dish but I like to eat is alone at lunch just as much.

Minute Rice Meat Balls


I got this simply fantastic recipe off of a box of Minute Rice way back in 1964 or 1965. It's so quick and easy to make. This has been a family and potluck favorite for over 40 years.

My dad loved these meatballs, but never failed to ask me where the spaghetti was.

Minute Rice Meat Balls

1 cup Minute Rice
1 pound ground beef
1 egg slightly beaten
2 teaspoons grated onion (more to taste)*
Salt and Pepper to taste (I use Lawry's Garlic Salt)
1/8 teaspoon marjoram (optional)
2 1/2 cups tomato juice**
1/2 teaspoon sugar

Combine Minute Rice (right from the box) with beef, egg, onion, salt, marjoram, pepper, and 1/2 cup of tomato juice. Mix lightly. Shape mixture into 18 meatballs and place in a large skillet. Add 1/2 teaspoon sugar to the remaining 2 cups of tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat and simmer, covered 15 minutes, basting occasionally. Makes 6 servings, 3 meat balls for each serving .

*You can use McCormick Minced Onions in place of the fresh onions -- 3 Tablespoons = approximately 1/2 cup of fresh diced onions.

**Or use two 8-ounce cans Hunt's Tomato Sauce mixed with 1/2 cup water.

When preparing these meat balls for my family, I usually serve mashed potatoes and canned peas as the side dishes. When reheating, I add more tomato sauce to the meatballs so we can have it to use as gravy for the mashed potatoes. The cold leftovers also make great sandwiches.
Monday, September 5, 2011

Buttermilk Pie

I know what you are thinking... ahh what, that ahh, doesn't sound so good. Trust me this is really yummy stuff. It's often referred to as poor man's cheesecake.

Ingredients:
2 cups sugar
4 tablespoons flour
½ teaspoon salt
1 stick butter, melted
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla

Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into an unbaked pie crust. Bake at 325 degrees for 1 hour until filling is set. After pie cools refrigerate!

Can be served with a fruit topping and whipped cream much like cheesecake but it's just as great plain.

Visit the Tasty Tuesday link up to find great recipes and post your own.

Texas Sausage, Cheese and Bisquick Balls


Football season, along with some cooler weather, is finally here! This is a great little snack or appetizer to munch on while watching the game or just hanging out. Easy to make and loved by almost everyone.

TEXAS SAUSAGE BALLS
1 lb. sharp Cheddar cheese, grated
1 lb bulk hot sausage (Owens Country Sausage is my favorite) *
1/2 tsp. garlic powder
2 cups Bisquick or Jiffy Baking Mix

Combine all ingredients in a bowl, mix well and roll into walnut sized balls. Your CLEAN hands are the best tool for this process.

Place on a foil lined baking sheet.

Bake in a preheated 350°F oven for 20 to 30 minutes or until done. Make sure you don't over bake or they will be like rocks.

Serve hot or cold.

May be frozen on a cookie sheet and stored for use as needed.

You might also want to prepare some Pioneer brand gravy for dipping. This gravy mix comes in a variety of flavors and is practically foolproof.


*Regular, rather than hot sausage, can be substituted if the hot sausage is too spicy for the children.

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