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My recipes
Slow Cooker Chicken Stroganoff
Serves
4
What you need:
4 chicken breast cubed
1/8 cup Margarine
1 Package of dry Italian Dressing mix (Half of package)
1 8 oz Package of Cream Cheese
1 can of Cream of Chicken Soup (10.75 oz)
How to:
1) Put Cubed chicken, margarine, and Italian Salad dressing mix in a crockpot and stir to mix. Set crockpot on low for 5-6 hours.
2) Put cream cheese and soup in crockpot and turn on high. Stir contents after it has been in for about 5 minutes. Cover and cook an additional 30 minutes or until heated through and warm.
Serve over egg noodles, or rice.
Cowboy Cornbread
Serves
10
What you need:
2 Pkg Mexican Cornbread Mix
2 eggs (or follow ingredients on cornbread mix)
Oil (according to cornbread mix)
milk (according to cornbread mix)
1 can Cream style corn
2lbs Ground Beef or Ground Pork Sausage
2 cans Rotel
1 Onion Chopped
1 can Ranch Style Beans
2 cups Grated Cheddar
Slice Jalapenos (optional and use as much or as little as you want).
How to:
Brown ground beef in skillet and drain. Add chopped onions, 2 cans of drained Rotel, and Ranch Style Beans into meat and simmer for 10 minutes.
Grease a 9 x 13 baking pan. Mix cornbread mix according to package using eggs, milk and/or oil according to cornbread mix instructions. Add cream style corn, half the cheese and jalapenos. Poor half of cornbread batter mix into 9 x 13. Add the meat mixture on top of cornbread mix. Add other half of cornbread mix on top of the meat mixture. Add the other half of cheese to the top. Bake in oven 400 degrees for 40 minutes until cornbread is ready (toothpick comes out clean). Slice up and eat!
Crusty Cream Cheese Pound Cake
Serves
12
What you need:
·
1 – 8oz package cream cheese, room temperature
·
3 sticks (1.5 cups) unsalted butter, room temperature
·
3 cups sugar
·
1 teaspoon vanilla flavoring
·
1 teaspoon almond flavoring
·
6 eggs
·
1/2 teaspoon salt
·
3 cups all
purpose flour
- See more at: http://southernbite.com
1 – 8oz package cream cheese, room temperature
3 sticks (1.5 cups) unsalted butter, room temperature
3 cups sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
6 eggs
1/2 teaspoon salt
3 cups all purpose flour
- See more at:
http://southernbite.com/2012/06/29/crusty-cream-cheese-pound-cake-and-a-tribute-to-ms-hughes/#sthash.8K1jnJ7j.dpuf
1 – 8oz package cream cheese, room temperature
3 sticks (1.5 cups) unsalted butter, room temperature
3 cups sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
6 eggs
1/2 teaspoon salt
3 cups all purpose flour
- See more at:
http://southernbite.com/2012/06/29/crusty-cream-cheese-pound-cake-and-a-tribute-to-ms-hughes/#sthash.8K1jnJ7j.dpuf
1 – 8oz package cream cheese, room temperature
3 sticks (1.5 cups) unsalted butter, room temperature
3 cups sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
6 eggs
1/2 teaspoon salt
3 cups all purpose flour
- See more at:
http://southernbite.com/2012/06/29/crusty-cream-cheese-pound-cake-and-a-tribute-to-ms-hughes/#sthash.8K1jnJ7j.dpuf
How to:
Cream together cream cheese and butter.
Add sugar and mix well.
Add vanilla and almond flavorings; mix well. Add one egg at
a time, mixing after each one.
Mix salt into flour. Gradually add flour until combined. Do
not over mix.
Pour into a greased and floured Bundt pan and cook on 300
degrees F for 1 hour and 25 minutes to 1 hour and 35 minutes, or until a
toothpick inserted in the center comes out clean.
Cool for 15 minutes in pan, then invert over serving dish
and turn out.
- See more at: http://southernbite.com
Cream together cream cheese and butter.
Add sugar and mix well.
Add vanilla and almond flavorings; mix well. Add one egg at a time, mixing after each one.
Mix salt into flour. Gradually add flour until combined. Do not over mix.
Pour
into a greased and floured Bundt pan and cook on 300 degrees F for 1
hour and 25 minutes to 1 hour and 35 minutes, or until a toothpick
inserted in the center comes out clean.
Cool for 15 minutes in pan, then invert over serving dish and turn out.
- See more at:
http://southernbite.com/2012/06/29/crusty-cream-cheese-pound-cake-and-a-tribute-to-ms-hughes/#sthash.8K1jnJ7j.dpuf
Carrot Souffle
Serves
8
What you need:
1 3/4 lbs. carrots, peeled and chopped
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 Tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar OR 4 Tablespoons of brown sugar for topping
(If you use the brown sugar to top the souffle, sprinkle it on before you bake.)
This is so good I will pass on dessert and take this.
How to:
| 1. |
Preheat oven to 350 degrees F (175 degrees C). |
| 2. |
In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. |
| 3. |
While carrots are
warm, use an electric mixer to beat with sugar, baking powder, and
vanilla extract until smooth. Mix in the flour, eggs, and margarine.
Transfer to a 2 quart baking dish. |
| 4. |
Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving. |
Famous Meatballs
Serves
6
What you need:
Great for parties or church. It is basically a sweet & sour meatball that is easy to make and taste great.
- 1 (13.25 ounce) can pineapple chunks in juice
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1 green bell pepper, sliced
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1/2 cup brown sugar
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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2 tablespoons lemon juice
-
1 (3 pound) bag frozen cooked meatballs, thawed
How to:
1. Pour pineapple chunks with juice
into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy
sauce, and lemon juice through the pineapple chunks until sugar and
cornstarch dissolve.
2. Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
3. Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
4. Cook on Medium for 2 hours, stirring every 30 minutes.
Southern Fried Rattlesnake
Serves
4
What you need:
This receipe was submitted to my site as stated below.
1 egg
salt
garlic salt
oil (for frying)
Accent seasoning
1/2-3/4 cup milk
pepper
flour
1 rattlesnake
How to:
Directions:
1 Skin rattlesnake.
2 Clean and wash meat.
3 Cut in 4 inch lengths.
4 Beat egg and milk.
5 Mix salt, pepper, garlic salt, Accent and flour.
6 Preheat deep fat fryer with cooking oil.
7 Dip snake into egg mixture and then in flour mixture and place it in hot oil.
8 Cook until golden brown.
This is not my receipe, but is not too far off from how I would cook it. I would probably use add some cayenne pepper to it, but hey... I would love to use this receipe next time I kill a snake. I first ate fried rattlesnake around 1974 at a Boy Scout Summer Camp called El Rancho Cima in Wimberly, TX. A lot of good rattlesnake is served up in Sweetwater, Texas and the Rattlesnake Roundup. Many of you will say you don't like rattlesnake. I will say you can't say you don't like it if you have not tried it. It is actually pretty good eating.
Serving size depends on the size of the snake.
Too Much Chocolate Cake
Serves
12
What you need:
-
1 (18.25 ounce) package devil's food cake mix
-
1 (5.9 ounce) package instant chocolate pudding mix
-
1 cup sour cream
-
1 cup vegetable oil
-
4 eggs
-
1/2 cup warm water
-
2 cups semisweet chocolate chips
I have often served it plain, sometimes with powdered sugar sprinkled on top, but lately I have been picking up a bottle of Duncan Hines Chocolate Amazing Glaze and using it. You heat it up in a microwave and squeeze it on to the cake and it sets pretty quick.
How to:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together
the cake and pudding mixes, sour cream, oil, beaten eggs and water.
Stir in the chocolate chips and pour batter into a well greased 12 cup
bundt pan.
3. Bake for 50 to 55 minutes, or
until top is springy to the touch and a wooden toothpick inserted comes
out clean. Cool cake thoroughly in pan at least an hour and a half
before inverting onto a plate If desired, dust the cake with powdered
sugar.
Jambalaya
Serves
6
What you need:
-
2 tablespoons peanut oil, divided
-
1 tablespoon Cajun seasoning
-
10 ounces andouille sausage, sliced into rounds
-
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
-
1 onion, diced
-
1 small green bell pepper, diced
-
2 stalks celery, diced
-
3 cloves garlic, minced
-
1 (16 ounce) can crushed Italian tomatoes
-
1/2 teaspoon red pepper flakes
-
1/2 teaspoon ground black pepper
-
1 teaspoon salt
-
1/2 teaspoon hot pepper sauce
-
2 teaspoons Worcestershire sauce
-
1 teaspoon file powder
-
1 1/4 cups uncooked white rice
-
2 1/2 cups chicken broth
How to:
1. Heat 1 tablespoon of peanut oil
in a large heavy Dutch oven over medium heat. Season the sausage and
chicken pieces with Cajun seasoning. Saute sausage until browned. Remove
with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and
saute chicken pieces until lightly browned on all sides. Remove with a
slotted spoon, and set aside.
2. In the same pot, saute onion,
bell pepper, celery and garlic until tender. Stir in crushed tomatoes,
and season with red pepper, black pepper, salt, hot pepper sauce,
Worcestershire sauce and file powder. Stir in chicken and sausage. Cook
for 10 minutes, stirring occasionally.
3. Stir in the rice and chicken
broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or
until liquid is absorbed.
Meatball Soup
Serves
6-8
What you need:
Made this Meatball Soup for one of the 2013 Lenten Suppers (Soupers).
- 2 quarts water
-
20 small meatballs
-
2 (8 ounce) cans tomato sauce
-
2 cubes beef bouillon cube
-
1/2 teaspoon dried oregano
-
1/2 teaspoon dried basil
-
1/4 teaspoon dried thyme
-
salt to taste
-
ground black pepper to taste
-
2 stalks celery, sliced
-
2 carrots, sliced
-
1 clove garlic, minced
-
1 cup elbow macaroni
I always have to add onion, so I probably added about a half cup of chopped onion.
How to:
1. Bring water to a boil in a large
saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme,
salt and pepper to taste, celery, carrots, and garlic, and simmer for
30 minutes. I prefer to let it simmer all day, so it is a good crock pot recipe, just add the noodles about 15 minutes before serving. Be sure to test the noodles.
2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Broiled Tilapia Parmesan
Serves
8
What you need:
-
1/2 cup Parmesan cheese
-
1/4 cup butter, softened
-
3 tablespoons mayonnaise
-
2 tablespoons fresh lemon juice
-
1/4 teaspoon dried basil
-
1/4 teaspoon ground black pepper
-
1/8 teaspoon onion powder
-
1/8 teaspoon celery salt
-
2 pounds tilapia fillets
How to:
All my life, I have been taught that you DO NOT use cheese with fish. Well, this recipe proves this wrong. It is excellent.  1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together
the Parmesan cheese, butter, mayonnaise and lemon juice. Season with
dried basil, pepper, onion powder and celery salt. Mix well and set
aside.
3. Arrange fillets in a single
layer on the prepared pan. Broil a few inches from the heat for 2 to 3
minutes. Flip the fillets over and broil for a couple more minutes.
Remove the fillets from the oven and cover them with the Parmesan cheese
mixture on the top side. Broil for 2 more minutes or until the topping
is browned and fish flakes easily with a fork. Be careful not to over
cook the fish.
Chinese Noodle Casserole
Serves
4
What you need:
-
1 pound ground beef
-
1 onion, chopped
-
2 stalks celery, chopped
-
1/2 cup slivered almonds
-
1 cup cooked rice
-
1 (10.75 ounce) can condensed cream of chicken/ or mushroom soup
-
1/2 cup water
-
3 tablespoons soy sauce
-
5 ounces chow mein noodles
- 1 small can sliced water chestnuts
I often like to double the rice to 2 cups and usually add another can of soup because of the rice. I use either cream of chicken or cream of mushroom soup. The almonds and water chestnuts are optional, but they sure do add to the texture along with the chow mein noodles. Water chestnuts absorb a lot of the flavor.
How to:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium
high heat, saute the ground beef for 5 minutes. Add the onion and celery
and saute for 5 more minutes.
3. In a separate medium bowl,
combine the almonds, rice, soup, water chestnuts, water and soy sauce. Mix together well
and add to the beef mixture. Place this into a lightly greased 9x13 inch
baking dish. Top with chow mein noodles.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Three Cheese Manicotti
Serves
7
What you need:
-
1 (8 ounce) package manicotti pasta
-
16 ounces ricotta cheese
-
6 ounces shredded mozzarella cheese, divided
-
6 ounces shredded Monterey Jack cheese
-
2 tablespoons sour cream
-
1/3 cup dried bread crumbs, seasoned
-
1/4 cup chopped fresh parsley
-
salt and pepper to taste
-
2 cups spaghetti sauce
How to:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly
salted water to a boil. Add pasta and cook for 8 to 10 minutes or until
al dente, drain.
3. Meanwhile, in a large bowl,
combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack
cheese, sour cream, bread crumbs, parsley and salt and pepper to taste;
mix well.
4. In a 9 x 13 inch baking dish,
spray dish with non-stick cooking spray and cover bottom of dish with a
thin film of spaghetti sauce.
5. Fill each manicotti with cheese
mixture and place in dish; cover with remaining sauce. Sprinkle
remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.
Lately I have been cooking the pasta only about 2 minutes to get it started, then stuffing it and letting it cook in the dish. It is easier to stuff the pasta.
Cajun Crab Au Gratin
Serves
8
What you need:
-
2 egg yolks
-
12 fluid ounces heavy cream
-
1/4 cup butter
-
1 large yellow onion, minced
-
1 stalk celery, minced
-
1 1/2 teaspoons salt
-
1/2 teaspoon cayenne pepper
-
1 teaspoon garlic powder
-
1 teaspoon Creole seasoning
-
1/4 cup all-purpose flour
-
1/2 cup shredded Cheddar cheese
-
1/2 cup shredded American cheese
-
1 pound cooked crabmeat
-
1 cup shredded sharp Cheddar cheese
-
1 bunch green onions
How to:
1. Preheat oven to 400 degrees F
(200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip
together the egg yolks and heavy cream.
2. Melt the butter in a large
saucepan over medium heat. Saute the onion and celery about 5 minutes.
Season with salt, cayenne pepper, garlic powder, and Creole seasoning.
Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally,
until very tender.
3. Mix the flour into the saucepan,
and cook and stir continuously for 5 minutes. Mix in the egg yolk
mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until
melted. Remove from heat and fold in the crabmeat. Transfer the mixture
to the prepared baking dish.
4. Bake 20 minutes in the preheated
oven, until bubbly and lightly browned. Remove from heat and top with
the sharp Cheddar cheese and green onions. Allow the cheese to melt
before serving.
Cheeseburger and Fries Casserole
Serves
8
What you need:
It's not gourmet, but it sure is fun and taste great. Kid approved!
- 2 pounds lean ground beef
-
1/2 medium onion, chopped
-
salt and pepper to taste
-
garlic powder to taste
-
1 (10.75 ounce) can condensed golden mushroom soup
-
1 (10.75 ounce) can condensed Cheddar cheese soup
-
1 (16 ounce) package frozen French fries
-
2 cups shredded Cheddar cheese
How to:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine the ground beef and
onion in a skillet over medium-high heat. Cook, stirring occasionally
until beef is no longer pink, and the onion is translucent. Drain off
excess grease, and season with salt, pepper and garlic powder.
3. Return to the heat, and stir in
the golden mushroom and cheese soups until well blended. Heat through,
and remove from stove. Transfer the mixture to a 9x13 inch baking dish.
Cover the ground beef mixture with a layer of frozen French fries.
4. Bake for 25 to 30 minutes in the
preheated oven. When the fries are golden brown, remove the casserole
from the oven, and sprinkle cheese over the top. Return to the oven, and
bake just until cheese has melted.
Ham and Potato Soup
Serves
4
What you need:
-
3 1/2 cups peeled and diced potatoes
-
1/3 cup diced celery
-
1/3 cup finely chopped onion
-
3/4 cup diced cooked ham
-
3 1/4 cups water
-
2 tablespoons chicken bouillon granules
-
1/2 teaspoon salt, or to taste
-
1 teaspoon ground white or black pepper, or to taste
-
5 tablespoons butter
-
5 tablespoons all-purpose flour
-
2 cups milk
I have made this for the last two years Lenten Service and it has been a big hit. This is the base recipe, but I usually add cheddar Cheese and diced carrots. Also have been known to substitute half & half for milk. Eat and enjoy!
How to:
1. Combine the potatoes, celery,
onion, ham and water in a stockpot. Bring to a boil, then cook over
medium heat until potatoes are tender, about 10 to 15 minutes. Stir in
the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt
butter over medium-low heat. Whisk in flour with a fork, and cook,
stirring constantly until thick, about 1 minute. Slowly stir in milk as
not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the
stockpot, and cook soup until heated through. Serve immediately.
Smothered Pork Chops
Serves
6
What you need:
-
1 onion, chopped
-
4 cloves crushed garlic
-
6 (3/4 inch) thick pork chops
-
1/2 cup water
-
1/3 cup all-purpose flour
-
1 (14.5 ounce) can fat-free chicken broth
-
1 tablespoon browning sauce
Great comfort food.
How to:
Directions
-
Saute onion and garlic in a non-stick skillet coated
with vegetable spray until tender. Add pork chops, and brown on both
sides. Add 1/2 cup of water, and bring to a boil.
-
Whisk together, flour, chicken broth, and browning
sauce until smooth. Add to skillet, stirring well. Cover and cook over
low heat 30 to 45 minutes or until tender.
Tantalizingly Tangy Meatloaf (This is not your Mama's Meatloaf!)
Serves
8
What you need:
-
1 pound ground beef
-
1/2 cup dry bread crumbs
-
1 egg
-
garlic powder to taste
-
1 dash Worcestershire sauce
-
1/3 cup ketchup
-
1/4 cup packed brown sugar
-
1/4 cup pineapple preserves
I have to add chopped onion and bell pepper to any meatloaf (optional). I have also substituted apricot preserves when I can't find pineapple preserves. My family sure loves it. The recipe says it serves 8, but I double the above recipe and my family of 5 (3 teenagers) devour it with some leftovers. (recipes is from Allrecipes.com)
How to:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the
ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce.
Mix well, and place into a 9x5 inch loaf pan.
3. Bake in preheated oven for 30 to 50 minutes.
4. Meanwhile, in a separate medium
bowl, stir together the ketchup, brown sugar and pineapple preserves.
Pour over the meatloaf about 20 minutes before removing from oven.
Man Treats
Serves
At least 10
What you need:
1 Pkg of Bacon
1 Pkg of Beef Cocktail Sausages
1 Cup of Brown Sugar
also need some toothpicks
How to:
This is a great appetizer or Man Treat. The only real difference between a man treat and a dog treat is the toothpick. Dogs don't have fingers, so remove them for the dogs.
This is easy! Set oven to Bake at 350. Cut the bacon into thirds (two cuts across the package and try to keep them about the same size). Take a gallon Ziploc baggie and dump the cup of brown sugar into the bag. Toss into the bag the bacon and sausage (drain juice from packaging) and shake, shake shake. Here comes the skill part that even a man can handle. Get a toothpick, pull out 1 cocktail sausage and 1 piece of bacon and wrap bacon around the sausage and secure it with a toothpick. Set it on a cooking sheet lined with foil or parchment paper. Then repeat, repeat, repeat, repeat... until you run out of sausages or bacon.
Bake for about 45 minutes or until bacon is crisp. Pull out, eat and enjoy! Oh yeah, don't forget to remove the toothpick before eating!
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