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. 


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


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
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

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


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

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


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.


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.

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.

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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