Friday, December 30, 2011

New Year's Eve Black-eyed Pea Dip

This dip is a perfect appetizer for your New Year's Eve Party. It is quick and easy to make and great for a crowd.

3-15.5 ounce cans black-eyed peas with jalapenos and liquid
1 cup margarine or butter
½ medium onion, chopped
1 clove garlic, chopped
1-8 ounce package Cheddar cheese
For extra flavor, add 1-8 ounce can mild chopped, seeded jalapenos

Mix peas with jalapenos, liquid, onion and garlic in a blender.
Melt cheese and margarine or butter in a saucepan.
Add blended ingredients to melted cheese.
Serve warm in chafing dish or fondue pot with chips.
Makes 5 cups.

Monday, December 12, 2011

Date Loaf Candy

Date Loaf Candy is a favorite recipe that I take out to make for the Christmas holidays. This recipe has been around for a long time. I sure this will be a favorite of yours also.

3 cups sugar
1 can sweetened condensed milk
1 tablespoon butter
½ cup white syrup
2 cups dates, chopped
2 cups pecans, chopped
2 tablespoon vanilla extract

Cook sugar and milk until it will harden when dropped in cold water.
Stir in dates.
Cook a little and stir, the dates will melt some.
Add pecans, remove from heat, add vanilla and butter.
Pour out on a wet kitchen cloth and roll until desired size.
Put in the refrigerator to cool until harden
Cut in thin slices and serve.

Sunday, December 4, 2011

Taco Dip

This is a quick and easy dip to assemble, with only a few ingredients you will have a delicious Taco Dip. It is great to take to parties or just for munching on at home while watching football games or movies. If you like taco this is a dip you must try soon.

1-16-oz container of sour cream
1½ cups mayonnaise
1 package taco seasoning
Lettuce, shredded for garnish
1 tomato, chopped
Cheddar cheese, shredded for garnish

In a medium bowl, combine the sour cream, mayonnaise and taco seasoning. Mix with a spoon until thoroughly blended together. Spread in a 9×13-inch pan. Top with lettuce, tomato and shredded cheese. Refrigerate until ready to serve.

Saturday, December 3, 2011

Dorito Delight Casserole

You can use this yummy Dorito Delight as a casserole or as a hearty appetizer. The cheesy goodness is so addicting with every bite you take. If using as a main dish, add a garden salad as a side dish for a complete meal.

Ingredients needed:
7 ounce package Doritos chips
1 can cream of chicken soup
1 medium onion, chopped
1 small can green chiles
1 cup Monterey Jack cheese, grated
1-12 ounce can evaporated milk
1 can cream of mushroom soup
Garlic powder to taste
1 pound ground beef
1 cup Cheddar cheese, grated

Brown hamburger, onions, garlic powder; drain.
Add soups, milk, and chiles; heat until hot.
Crumble Doritos in the bottom of a 9x13-inch baking dish.
Pour mixture on Doritos, then top with cheese.
Bake in 350 degree oven for 45 minutes.

Friday, November 25, 2011

Divinity Kisses

I love making homemade candy for holiday gifts. Divinity Kisses would make a delicious gift for any age. Place in airtight container and dress with a beautiful bow and you have a quick and yummy gift.

2 ½ cups sugar
½ cup light corn syrup
¼ teaspoon salt
½ cup water
2 egg whites
1 teaspoon vanilla extract
½ cups pecans, chopped
30 milk chocolate kisses

Step 1: Combine corn syrup, sugar, water and salt in a heavy 2-quart saucepan.
Step 2: Bring mixture to a boil over medium heat; stir until sugar dissolves.
Step 3: Cook, covered, over high heat until steam washes sugar crystals from side of the pan.
Step 4: Cook, uncovered, to 260 degree on candy thermometer or hard-ball stage; do not stir.
Step 5: Beat egg whites in mixing bowl until very stiff peaks form.
Step 6: Add hot syrup to egg whites; beating constantly until stiff.
Step 7: Beat in vanilla extract.
Step 8: Mix in pecans.
Step 9: Drop by teaspoonfuls onto waxed paper.
Step 10: Press a chocolate kiss into center of each candy.
Step 11: Let stand until cool and firm.
Step 12: Store in airtight container.
Yield: 2 ½ dozen.

Tuesday, November 22, 2011

Hot Butter Rum Drink Mix

Hot Butter Rum Mix will keep several months in the refrigerator. Great mix for the holidays for drop in guests.

1 pound butter
1 pound brown sugar
1 pound powdered sugar
1 quart vanilla ice cream
Cinnamon and nutmeg to taste

Melt all ingredients together in a large skillet.
To make Hot Buttered Rum drink, put 1 to 2 tablespoon s of mix in a mug.
Add 1 jigger of rum.
Fill mug with boiling water, and stir.
Mix will keep in refrigerator several months.
Yields: 12 cups

Note: One jigger typically is 1.5 ounces.

Image by Terwilliger911

Sunday, November 20, 2011

Holiday Wassail

Wassail is a delicious drink on a cold winter day. Wassail is made with sweet apple cider, orange juice, lemon juice, pineapple juice and spices of cinnamon and cloves and sweetened with raw honey. This hot spiced punch makes a great party drink for the holidays.

2 to 3 quarts sweet apple cider
3 cups orange juice
1 cup fresh lemon juice
1 cup pineapple juice
1 stick cinnamon
Whole cloves
Raw honey to taste

Simmer together all ingredients for two minutes and serve hot.
Wassail may be place in a Crockpot on low to keep hot.

Image by Amy McGibbon Lang

Friday, November 18, 2011

Cranberry Salsa with Cream Cheese

Cranberry Salsa with Cream Cheese is a yummy appetizer for the holidays. The salsa is served over the brick of cream cheese with crackers.


1-12-ounce bag or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small jalapeño
peppers, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh
cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed
lemon juice
2-8-ounce packages cream cheese
Cranberries or cilantro sprigs for garnish


Step 1: Rinse, drain, and pick over cranberries, discarding all that are soft or bruised.
Step 2: Place cranberries in a food processor; pulse until finely chopped but not mushy.
Step 3: Place crushed cranberries in a bowl; mix together with jalapeños peppers, onions, sugar, ginger, cilantro leaves, and lemon juice.
Step 4: Cover with plastic wrap and refrigerate at least 4 hours so flavors develop , otherwise it will be too tart.
Step 5: On a serving plate, place cream cheese; cover with the dip.
Step 6: Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.

What's Cooking America

Thursday, November 17, 2011

How to Make Bread Dressing

My husband prefers Bread Dressing to Cornbread Dressing. I am a Cornbread Dressing lover. So I also make a recipe of each to please us both. This is a favorite recipe I like to use.
4 cups bread cubes 
1/4 cup finely chopped onions 
1/4 to 1/2 teaspoon poultry seasoning 
1/4 to 1/2 teaspoon ground sage 
1/2 cup chopped celery 
2 eggs, beaten 
1/3 cup butter 
1 teaspoon pepper 
1/2 teaspoon salt 
chicken broth
Step 1:Sauté onion and celery in the butter until tender. 
Step 2: Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. 
Step 3: Stir in broth until well moistened. 
Step 4: Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes. 
Step 5: Take the cover off the last 5 minutes to brown.

Tuesday, November 15, 2011

Turkey Cheese Puffs

Turkey Cheese Puffs are a good way to use left over turkey from the holiday turkey. Serve with a garden salad and you will have a delicious meal.
1-3 ounce cream cheese, softened
2 tablespoons butter or margarine, softened
2 tablespoons milk
2 cups cooked turkey, chopped
1/8 teaspoon black pepper
1-8 ounce can crescent dinner roll
Combine cream cheese and butter; beat on medium speed of an electric mixer until smooth. Add milk; beat until smooth.
Stir in turkey and black pepper.
Unroll dough, and separate into four rectangles; press perforations to seal.
Spoon ½ cup turkey mixture in center of each dough rectangle.
Moisten edges of each rectangle with water; bring the four corners to the center over filling, pinching edges to seal.
Place on un-greased baking sheet.
Bake at 350 degree for 20 to 25 minutes or until golden.
Yields 4 servings.

Thursday, November 10, 2011

Pineapple Cake with Cream Cheese Frosting

This is a delicious moist pineapple cake with cream cheese frosting, the kids will love it. It is quick and easy to make. You will need flour, sugar, crushed pineapple, eggs, vanilla, soda, powdered sugar, cream cheese and butter.

Ingredients needed:
2 cups flour
2 cups sugar
1- 20 ounce can crushed pineapple in juice or syrup
2 eggs
2 teaspoons vanilla extract
2 teaspoon baking soda

Mix flour, sugar, pineapple, eggs, vanilla and baking soda in mixing bowl.
Pour into a 9 x 13 x 2-inch greased and floured cake pan.
Bake at 350 degree for 35 to 40 minutes or until cake springs back when touched.

2 cups powdered sugar
8 ounce cream cheese, softened
½ stick oleo or margarine, softened
1 teaspoon vanilla extract

Beat together oleo and cream cheese.
Gradually add powdered sugar and vanilla extract.
Spread frosting on cake when remove from oven, while cake is hot.

Tuesday, November 8, 2011

Punch Bowl Cake

This dessert is so easy to make and a delicious dessert. You could change the flavor of jello and frozen fruit to another flavor if you desire. It makes an elegant dessert for any occasion in a beautiful glass punch bowl.

1-angel food caked, baked
1- 8 ounce cream cheese
1 small can evaported milk
1 ½ cups sugar, divided
1 cup water
3 tablespoon cornstarch
1 small box strawberry Jello
1 pint frozen strawberries
Cool Whip or heavy whipping cream

Break angel food cake into small pieces.
Place in punch bowl.
Mix cream cheese, evaporated milk and ½ cup of the sugar.
Leave cream cheese curdled.
Pour over pieces of angel food cake.
Mix together ½ cup of sugar, one cup of water and three tablespoons cornstarch.
Cook until thick and clear.
Add strawberry Jello, let cool.
Add strawberries.
Pour over cake pieces.
Top with Cool Whip or heavy whipping cream that has been whipped with ½ cup sugar.
Chill for several hours.

Saturday, October 22, 2011

Pumpkin Pie Milkshake

I am in the mood for pumpkin recipes since it is fall time. Hope you find one you would like to try. This delicious Pumpkin Pie Milkshake is easy and quick to make.

Ingredients needed:
4 cups vanilla ice cream
1 cup half-and-half
1/4 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
Whipped cream and ground nutmeg
Combine in a blender;
half & half, ice cream, pumpkin and pumpkin pie spice; cover and process until smooth.
Pour into chilled glasses.
Garnish milkshake with whipped cream and a sprinkle of nutmeg.
Serve immediately.
This recipe makes 4 servings.

Image Source:

Tuesday, October 18, 2011

Belgian Pumpkin Waffles

Image Source:

If you like pumpkin you will love this recipe for Pumpkin Waffles. You can make either Belgian waffles or use a regular waffle iron. These are great with your favorite syrup, but would also be great with honey butter, sprinkle with toasted pecans. Serve for breakfast,brunch or dinner.
1/4 cup firmly packed brown sugar
1 2/3 cups milk
2 eggs
4 tablespoons butter, melted and cooled
1 cup canned pumpkin puree
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 pinch salt
Toasted pecans

Mix together in a large bowl; flour, cinnamon, baking powder, ginger, baking soda, nutmeg, and salt.

In another bowl, add sugar, pumpkin, eggs, milk, and butter; beat well.
Fold in the flour mixture gently.
Cook according to your directions for your waffle iron.
A Belgian waffle iron takes about 1 cup batter and 4-5 minutes to bake.
They will be a deep golden brown

Monday, October 10, 2011

Homemade Chili

Image by jefferyw
What is better than a big bowl of homemade chili? This easy recipe will have you enjoying this delicious chili in about a hour. Serve with cornbread, cracker or homemade bread. Fix a pot of pinto beans for those that like beans in their chili.Toppings of cheddar cheese, chopped onions and jalapenos may be added if desired. See the link to my recipe for Chocolate Four Layer Pudding Dessert to end this yummy meal.

Ingredients needed:
3 pounds ground meat, beef, venison your choice
3 tablespoons olive oil
3 teaspoon salt
1 small clove garlic
3 cups water
6 tablespoons chili powder
1 teaspoon comino
1 teaspoon marjoram
1 ½ teaspoon black pepper
3 tablespoons paprika
2 tablespoons flour

Cook over medium heat: olive oil, meat, salt and garlic.
Stir often until crumbly and light gray.
Add water, cover; simmer slowly for 20 minutes.
Mix all spices with enough water to make a smooth paste; add to meat mixture.
Simmer 20 minutes, stirring often.
Mix flour with enough water to make a smooth thin paste; add to chili.
Cook ten minutes, stir often.

Check out these recipe to accompany your meal.
Homemade Buttermilk Cornbread
Hawaiian Dinner Rolls with Bread Machine

Friday, October 7, 2011

Busy Day Soup

I am beginning to think about making a pot of soup. We are finally get a little fall weather in the mornings here in Texas. This is a recipe that I have had around a long time in my recipe box. It is better the next day and freezes well. I like a slice of homemade bread or a chunk of cornbread with my soup. Serve a fruit cobbler for dessert. Hope you enjoy.

Ingredients needed:
1 pound ground beef or turkey
4 cups water
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, diced
2 cups potatoes, diced
1 bay leaf
Pinch of basil
Salt and black pepper to taste
1-16 ounce can tomatoes, chopped

Brown meat and drain off excess fat.
Add other ingredients and cook slowly until meat and vegetables are tender.

Wednesday, October 5, 2011

Spicy Tortilla Soup

 Image Source:
This delicious Tortilla Soup is great on a cool night, add a side of Cheesy Mexican Cornbread Recipe and you will have a meal. If you do not like it too spicy, cut back on the jalapeño or omit it. You may use a store bought cooked chicken to make this quick and easy.

Ingredients needed:
1 chicken, cooked and de-boned
1 teaspoon salt
4 cups chicken broth
1 fresh green jalapeño pepper, seeded and chopped
1 package Tostadas or 6 tortillas, cut in strips and fried
1 tablespoon fresh cilantro, chopped
1 celery stick, finely chopped
1 small onion, finely chopped
1-8 ounce can tomato sauce
1 cup cheddar cheese, grated
Avocado and sour cream if desired

Cook chicken, remove from broth; save about 4 cups broth or used canned broth.
Cool, de-bone and chop chicken.
Add to chicken broth; jalapeño pepper, tomato sauce, cilantro, celery, onion and simmer one hour.
Add chicken.
Divide Tostadas into serving bowls, pour soup over them.
Sprinkle with grated cheese. Top with avocado and sour cream is you desire.

Thursday, September 29, 2011

Beef and Cheese Enchiladas

 Image Source:
We really enjoy Beef and Cheese Enchiladas at our house. If you do not like onions or not a fan of spicy you may omit the onions and green chilies. You may use flour or corn tortillas,make half flour and half corn to make everyone happy! Hope you enjoy this favorite Mexican recipe.

Ingredients needed:
1 pound lean ground beef
1-10 ounce package cheddar cheese, grated
1 onion, chopped
12-15 flour or corn tortillas

Sauce ingredients:
½ cup butter or margarine
3 tablespoon flour
2 cups milk
1-8 ounce Velveeta cheese
1-4 ounce can green chilies, chopped
1 cup American cheese, grated

Brown ground beef in a skillet.
Drain well and set aside.
Sauté onion with beef or use raw.
Place 2 tablespoons meat in a flour or corn tortilla; sprinkle with cheese and onion.
If you use corn tortillas, dip in hot grease for 1 minute on each side, so they will be more pliable.
Roll up tight and place in slightly greased 13-inch x 9-inch x 2-inch pan with seam side down.
Cover with sauce.

Sauce directions:
Melt margarine in a saucepan; add flour.
Gradually add milk, cooking until slightly thick.
Add cheese and green chilies.
Pour sauce over filled tortillas.
Cover with grated American cheese, cover with foil and bake in preheated 350 degree oven for 15 minutes.

Chicken may be substituted for ground beef.
Makes about 12 to 15 enchiladas.

Monday, September 26, 2011

Baked Breakfast

This recipe for Baked Breakfast is quick and easy to assemble. You can make it the night before you are going to be serving it, which make more time for you to visit with friend and family. It is a great breakfast for the holidays for your special guests. Serve with fresh fruit.

Ingredients needed:
1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices of bread, crust removed
½ pound cheddar cheese, shredded

Brown and drain sausage; set aside.
Beat eggs slightly; add milk, salt and mustard.
Tear bread into pieces and stir into liquid along with cheese and sausage.
Pour mixture into a greased 9-inch x 11-inch casserole dish.
Cover and refrigerate 6 hours or overnight.
Bake at 350 degree for 45 minutes.
Yield 6 servings.

Sunday, September 25, 2011

Spicy Chicken Spaghetti

 If you have not tasted Spicy Chicken Spaghetti you are missing a delicious recipe. This recipe come from my niece, Michelle. You may use a cooked chicken from the supermarket for a quick and easy meal. If you have kids you may us regular tomatoes instead of the Ro-tel tomatoes. Serve it with a tossed salad and garlic bread if you like.

Ingredients needed:
4 chicken breasts, cooked and diced
1 pound Velveeta cheese
1-10.75 ounce can Cream of Chicken Soup
1-10.75 ounce can Cream of Mushroom Soup
1-10.75 ounce  can Campbells Fiesta Nacho Cheese Soup
1-10 ounce can Ro-Tel Diced Tomatoes, drained
Few sliced jalapeños
12 ounce package spaghetti noodles, cooked

Put Velveeta cheese, soups, Ro-Tel tomatoes in a saucepan; heat until cheese is melted.
Add chicken, jalapeños and spaghetti.
Mix well and pour into a baking dish.
Bake at 350 degree for about 30 minutes.
The last five minutes grated cheddar cheese may be added to the top.

Image by Scragz

Thursday, September 22, 2011

German Chocolate Pie

Chocolate is one of my favorite desserts. This elegant German Chocolate Pie recipe will fit the bill for chocolate. It is easy to and quick to make. This dessert is yummy with a scoop of vanilla or chocolate ice cream.

Ingredients needed:
4 ounces German Sweet Chocolate
¼ cup butter
1 2/3 cups evaporated milk
1 ½ cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups coconut
½ cups pecans, chopped
1 unbaked pie shell

Melt chocolate and butter, blend.
Add milk.
Mix in bowl sugar, cornstarch, salt, beaten eggs and vanilla.
Blend egg mixture into chocolate mixture.
Pour into pie shell.
Mix coconut and pecans; sprinkle over filling.
Bake at 375 degree oven for forty-five minutes or until top is puffed .
Filling will be soft but will set while cooling.
Cool at least four hours before serving.

German Chocolate Pie
Image by VirtualErn