Monday, May 30, 2011

Strawberry Lemon Shortbread Bars

These were very easy to put together and tasted like a strawberry cheesecake. Very good!

Strawberry Lemon Shortbread Bars

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 tsp lemon zest, divided
3/4 cup cold butter
2 (8 oz.) packages cream cheese, room temperature
3/4 cup sugar
2 large eggs
1 tbsp. fresh lemon juice
1 cup strawberry jam

Preheat oven to 350° degrees (F)
Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly.

Press mixture onto bottom of a lightly greased (with nonstick flour spray) or parchment lined 13- x 9-
inch pan.

Bake at 350° for 20 to 22 minutes or until lightly browned.

Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

Spread jam over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars.


Saturday, May 28, 2011

Chicken and Rice Casserole

This recipe comes from a former neighbor from WI. She made this for us right before we moved. I had forgotten how easy it was to put together. It tastes great!

Chicken and Rice Casserole
Gail Holdt

1 lb chicken breast, cubed
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c uncooked rice

Mix soups and rice together and put in a casserole dish.  (Beth used an 11 x 7 pan)  Place chicken on top and cover with foil.  Cook at 350 for 1 1/2 hours.  Can easily be doubled.

Thursday, May 26, 2011

Jalapeno Popper Cups

These little appys are wonderful. They were very easy to make. Kathleen and I put them together in no time and both of us said we would make these again soon.
Jalapeno Popper Cups

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 can (4.5 oz) chopped green chiles, drained
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup mayonnaise or salad dressing
2 tablespoons cooked real bacon pieces
1 teaspoon dried minced onion
20 ® pickled jalapeno slices (from 12-oz jar), drained

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.

In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeno slice.

Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Tuesday, May 24, 2011

Cauliflower Salad

This is one of my most favorite salads. My mom made this when I was growing up. I made this and took it to a Leader's luncheon for Bible Study Fellowship. It makes a lot, so take it for a party!

Cauliflower Salad

1 lb bacon--fried crisp and crumbled
1 head iceberg lettuce, torn
2 c real mayonnaise
1/3 c Parmesan cheese
1 red onion, sliced thin
1/4 c sugar
fresh cauliflower, broken into small pieces

Layer lettuce then cauliflower, bacon and onions.  Mix mayonnaise, sugar and Parmesan cheese together.  Spread over the top of the onions like you are 'icing' a cake so the edges are sealed.  Mix right before serving.

Sunday, May 22, 2011

Baked Cake Doughnuts

My girls bought me 2 regular donut pans and 2 mini pans for Mother's Day. We made the recipe on the back of the regular pan. These were very good and super easy to make!

Baked Cake Doughnuts

2 cups cake flour, sifted*** or 1 3/4 c flour and 1/4 c cornstarch
3/4 c sugar
2 t baking powder
1/4 t nutmeg
1 t salt
3/4 c buttermilk
2 eggs, lightly beaten
2 T butter, melted

Preheat oven to 425.  Spray doughnut pans with cooking spray. 

In a mixing bowl, sift together cake flour, *** sugar, baking powder, nutmeg and salt.  Add buttermilk, eggs and butter.  Beat until just combined.  Fill each doughnut cup about 2/3 full.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched.  Let cook in pan for 4-5 minute before removing.  Finish doughnuts with chocolate glaze, cinnamon sugar, or confectioners' sugar.  Makes 12 doughnuts.

We dipped the doughnuts in melted butter and then in cinnamon sugar.  We put some doughnuts in a bag with powdered sugar and shook them well.

Friday, May 20, 2011

Exciting times!

Exciting Times

Our house has been on the market for a while now.  We are selling it by owner since we don't HAVE to move.  We have had many showings and some 2nd showings.  Saturday was THE showing.  They put in an offer in Saturday night, we countered Sunday afternoon and Monday they accepted the offer.  We had NO plan for where we will go next.  Don really didn't think we would sell---I tease him saying he just wanted a clean house all this time!  On Monday, for our 24th Anniversary 'date', we went house and RV shopping.  We found a foreclosure on 5 acres that we wanted to get a closer look at.  Right now we have an offer in and are waiting to hear.

We have to be out of our house in less than a month, so I will probably not be posting a recipe daily.  Look for a recipe every other day or every three days.  We still have to eat and I just stocked the freezer with meat.  We may end up storing all our belongings for a bit, so just bear with me!


Thursday, May 19, 2011

Five Layer Taco Dip

This was a very good appetizer. We actually ate this on tortillas like a taco. Loved this recipe and will make it again for sure!
Five Layer Taco Dip
Recipe courtesy Jamie Deen

1 tablespoon olive oil
Nonstick cooking spray
1 1/2 cups crushed tortilla chips, divided
1 pound ground beef
1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)
Heat the oil in a large skillet over medium-high heat. Preheat the broiler.

Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.

Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.

Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn't burn. Top with the remaining tortilla chips. Serve hot.

Wednesday, May 18, 2011

Sesame Corn

This was a nice way to fix corn. Next time I will wait and add the sesame seeds right before serving so they are still crunchy. I didn't have green bell pepper, so used red.
Sesame Corn
taste of home bb

3 ears of corn or corn to equal (1-1/2 cups)
2 Tbs sesame seeds
2 Tbs chopped fresh green pepper
3 Tbs butter or margarine
1 tsp fresh chopped basil or 1/4 tsp dried
1/2 tsp salt and 1/8 tsp pepper
1 clove of garlic chopped

Remove the kernels from the corn. Place the corn and all remaining ingredients into a small saucepan. Cover and cook over med-low heat and cook for about 15 minutes.

Tuesday, May 17, 2011

Italian Chicken

This was an easy recipe to put together and tasted very good. Don gave it a thumbs up!

Italian ChickenLindaChicken taste of home bb

½ cup grated Parmesan cheese (grated)
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
¼ teaspoon pepper and garlic powder
4 boneless skinless chicken breast halves (about a pound)
2 egg whites, beaten
1 tablespoon margarine, melted

In a shallow bowl, combine Parmesan cheese oregano, parsley, pepper and garlic powder. Brush chicken with egg whites, then coat with Parmesan mixture. Place in a 9-in. square baking dish coated with nonstick cooking spray.

Drizzle with melted margarine. Bake, uncovered, at 425 for 15 until 20 minutes or until juices run clear.


Monday, May 16, 2011

Roasted Red Potato & Onion Wedges

These were so very good. We will make these again for sure! I loved the balsamic vinegar at the end.

Roasted Red Potato & Onion Wedges
Posted by Nancy_N.J.

3 pounds of potatoes, cut in 1/2, then cut each half into 3 pieces.
1-1/2 pounds of medium sized red onions
Do the same with the onions. Place in a large bowl then add.

1 tsp salt
1 Tbs chopped fresh sage or 1 tsp dried
3 Tbs vegtable oil
3 Tbs melted unsalted butter
1/2 cup Balsamic Vinegar
1/2 cup chopped Italian parsley

Oven set at 425
Spread this mixture into a greased jelly roll pan. Make sure the mixture is in one layer. Roast for about 25 minutes, add the vinegar, mix and roast for another 8 minutes.
Sprinkle with the parsley~

Sunday, May 15, 2011


This was a tasty bread. I want to try this where I would bake it in the oven--I think my bread maker makes the crust too tough.

GARLIC BASIL BREADtaste of home bb

1 scant TBS yeast
2 tsp crushed basil
1 1/2 tsp salt
2 TBS sugar
3 cups flour
2 cloves crushed garlic
1 TBS olive oil
1 cup milk (approx)

Put ingredients in bread maker according to your bread makers directions. (makes 1.5 lbs loaf size)

Saturday, May 14, 2011

Iced Coffee

I am not a coffee drinker, but both my girls LOVE iced coffee. Kathleen put this together with left over coffee. She loves this.

Iced CoffeeBy CoffeeMom on

6 -8 cups strong coffee
1 (14 ounce) cans sweetened condensed milk

Combine brewed coffee and sweetened condensed milk in a large pitcher.
Refrigerate until chilled.
Serve over ice.

Friday, May 13, 2011

Asian Sesame Chicken

This was an easy recipe to put together and made the house smell great! I put it on high and cooked it while we were at church. Next time I will cook it on low as most of the sauce cooked away. Very good.

Asian Sesame Chicken

Place 6-7 boneless skinless chicken breasts into the crock pot

Mix together 1 recipe of Asian Sesame Salad Dressing and pour over the chicken:

Asian Sesame Salad Dressing
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup water
2 tsp garlic or 1-2 minced cloves
1 TBSP sugar or 1/2 TBSP of honey
1/2 tsp crushed red pepper flakes (optional)

Cook on HIGH for 4-5 hours or LOW for 6-7 hours.

Thursday, May 12, 2011

New York Crumb Cake

I made this to take to church for Sunday School treats. I loved that it made a jelly roll size pan. Everyone loved it--there wasn't any left to bring home!
New York Crumb Cake
Posted by: Dimps44IN

1 18 oz. yellow cake mixed according to directions. Pour into a 15x10" jelly roll pan. Bake at 350 degrees for 20 minutes.

While cake is baking, mix until crumbly:

2 cups flour
2 sticks butter
2/3 cup sugar
1 tsp. vanilla
1 tsp.nutmeg
3 tsp. cinnamon

Pour over hot cake. Return to oven for 10 more minutes.
Let cool and sprinkle with powdered sugar.

Wednesday, May 11, 2011

MeeMaw's Texas Tumbleweed Candy

The girls saw Paula Deen make these on her cooking show over Easter weekend, so we got the ingredients and made these, too! Very good and tasty.

MeeMaw's Texas Tumbleweed Candy
Recipe courtesy Paula Deen

1 (12-ounce) package white almond bark
1 cup (6-ounces) butterscotch or peanut butter chips
1 (1-pound) package roasted salted peanuts
3 cups (about 4 1/2 ounces) potato sticks, plus more if desired

In a microwave oven or in the top of a double boiler over simmering water, melt the bark and the chips together. Stir with a heatproof spatula or wooden spoon to combine.

Mix in the nuts and potato sticks, adding additional potato sticks if desired. Drop by the spoonful onto waxed paper and allow to cool. Store the candy in an airtight container.

40 candies

Tuesday, May 10, 2011

Spicy Red Bean Dip

This was another easy and tasty dip recipe. We had one evening of just appetizers over Easter weekend and had quite the variety!

Spicy Red Bean DipTaste of home bb

1 clove garlic
2 chipotle peppers(plus a little adobo sauce)
1 (15 1/2 oz.)can red kidney beans
juice of 1 lime
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
2 Tbsp. veg. oil
2 Tbsp. water

Mince garlic and chipotle in a food processor.Add remaining ingredients and process until smooth.Serve with your favorite chips.

Monday, May 9, 2011

Corn and Pecan Dip

This is one of the best dips we have made. It is a sure keeper and was gone before we knew it.

Corn and Pecan Dip

2 8-oz. packages cream cheese, softened
1/4 cup lime juice
1 T ground cumin
1 T ground red chiles (I've used 2 t cayenne and it was plenty hot)
1/2 t salt
dash black pepper
1/4 c vegetable oil
1 16-oz. can whole-kernel corn, drained
1 c chopped pecans
1 small onion, diced (I like more)

In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed.

Stir in corn, pecans, and onion. Serve with tortilla chips

Sunday, May 8, 2011

Mexican Egg rolls

We made these the same night that we made the Buffalo Chicken won tons. We made them basically the same way, so see my notes in bold. I try to stay away from frying foods at home, so these were a great alternative. We liked them. They crisp up great in the toaster oven if you have leftovers.

Mexican Egg rolls

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1 package (1 pound) egg roll wrappers (14 count)
1 egg white, lightly beaten
Vegetable oil for frying
Salsa and additional sour cream


In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
In a bowl, combine the cheese, sour cream and chilies. Stir in beef mixture.
****  This is where we didn't follow directions.  We made them by spraying one side of each wonton wrapper with vegetable oil spray. Press into oil coated mini muffin tin, oiled side down.  Bake 10-12 minutes. Remove from the tins.  Add filling and enjoy!

Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third or wrapper over filling; fold in sides. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
In a large saucepan, heat 1 in. of oil to 375°. Fry egg rolls for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.

Saturday, May 7, 2011

Buffalo Chicken Won Ton Cups

W had left over won ton wrappers and I wanted to try this recipe. Loved this one. You can go easy on the hot sauce if you are afraid and let everyone put their own on.

Buffalo Chicken Won Ton Cups
Taste of home bb

1/2 cup Marzetti Ranch Dip (We used regular ranch dressing)
36 won ton wrappers
3-6 tsp hot sauce
2 cups diced cooked chicken
1/4 cup chopped fresh jalapeno
1/3 cup chopped green onion
1/2 cup diced celery

Oven at 350. Spray one side of each won ton wrapper with vegetable oil spray. Press into oil coated mini muffin tin. Oiled side down. Bake 10-12 minutes. Remove from the tins. Spoon 1 tsp of the hot sauce onto the bottom of each cup. Combine remaining ingredients and spoon over the hot sauce. Serve immediately.

Friday, May 6, 2011

Cheese Tortellini Pesto Pasta Salad

Kathleen was wanting to make this to take for lunches while she babysat. We didn't have any tortellini, so we substituted another pasta. This was very good--even with our substitutions!

Cheese Tortellini Pesto Pasta Salad

1 (14 ounce) cans artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise (We used sun dried tomatoes, rehydrated in the oil used for the recipe)
1 (6 ounce) cans medium black olives, drained, sliced in half lengthwise (We omitted)
 1 green bell peppers, diced
 1 (20 ounce) packages cheese-filled egg tortellini, cooked al dente, drained ( fresh or frozen) (We used Penne Pasta)
 2/3 cup olive oil, more if needed
 1/3 cup balsamic vinegar
 1/4 cup Parmesan cheese, the kind in the can
 1/2 teaspoon salt, more if needed
 2 teaspoons minced garlic
 2 tablespoons basil, chopped
12 ounces mozzarella cheese, cubed 8 ounces (We used shredded)
1/2 teaspoon red pepper flakes

Cook pasta, set aside to drain and cool a bit. In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed. Gently fold in pastas well. Adjust seasoning to taste, meaning, add more salt, Parmesan, etc., til you like it. Serve immediately, or refrigerate.

*If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and Parmesan before serving. This salad is best, though, room temp, or even slightly warm.

Thursday, May 5, 2011

Lemon Pillow Cake

This was our other dessert at Easter. Loved the light lemon flavor. My dad would love this---his birthday cake is always a Lemon Meringue Pie!

Lemon Pillow Cake
Posted by Star taste of home bb

1 white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonfuls of lemon pie filling over batter. Bake as directed on the box. Let cool completely. Cake batter covers the pie filling, so there will be pockets of lemony filling inside.

1 can ready to spread lemon flavored frosting
1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

Wednesday, May 4, 2011

Red Velvet Punch

My girls saw this on the Food network Easter weekend and promptly went out and bought the stuff to make it. It was very good--we will add a bit more of the sweetener next time(we like our drinks sweet!)

Red Velvet Punch
Recipe courtesy The Neelys

6 servings

1 pint fresh raspberries
3 tablespoons agave nectar
2 limes, cut into wedges
Handful mint leaves, torn
Ice cubes
1 liter club soda
3 cups pomegranate juice

Add the raspberries, agave nectar, lime, and mint to the bottom of a glass pitcher. Muddle with a wooden spoon. Top with ice, club soda, and pomegranate juice. Stir together and pour into glasses filled with ice.

Tuesday, May 3, 2011


I tried this recipe for Easter this year. Loved it. It was very easy to put together and tasted great. I usually have LOTS of pineapple in my pantry, but Easter morning, discovered only pineapple rings! They worked and tasted great!
by Karolin taste of home bb

1 large can of crushed pineapple or pineapple rings
1 cup of brown sugar
1 Ham
1 can of Coke

1- Place ham in crockpot.
2- Pour pineapple over the top of it
3- In saucepan put 1 cup brown sugar and one can Coke. Heat till sugar dissolved. Pour over ham.
4- Cover and cook on low for 5 hours. Start it on med high and move to low when starts looking done.

Monday, May 2, 2011

Jelly Bean Cake

This recipe is from my cousin Martha. Thought it was the perfect recipe for Easter! This was easy to make and tasted great.

Jelly Bean Cake

3/4 cup miniature jelly beans, cut in half
2 cups of All purpose unbleached flour
1 1/4 cups sugar
1 cup butter, softened
8-oz. pkg. cream cheese, softened
1 teaspoon vanilla
3 eggs
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered Sugar

Heat oven to 325. Generously grease and flour a 12-cup fluted tube pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter: spoon into prepared pan.

Bake at 325F. for 50 to 60 minutes or until toothpick inserted comes out clean. Cool upright in pant 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powder

Sunday, May 1, 2011

Root Beer Braised Brisket

This was absolutely yummy! Loved everything about it. It was easy to throw together and let cook all day. I cooked it on low for 8 hours and it was perfect. We cut this against the grain with an electric knife.
Root Beer Braised Brisket

Annie at

1 3 pound beef brisket
coarse salt and pepper
1 4 ounce can tomato paste
1 6 ounce can tomato sauce
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons ketchup
1/4 cup brown sugar
12 ounces A&W root beer

1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.

2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour root beer over top. Cover with lid and cook on low for 4-6 hours.