Sunday, October 2, 2016

It's Comfort Food Time!

"It's sweater weather again and when the temperature starts to turn cooler, my mind starts to turn to comfort food recipes and that means Casseroles, Roasts, Soups, Stews & Chili.  Whether simmered on top of the stove, baked in a casserole dish, roasted in a Dutch oven, or cooked slow and low in a Crock Pot, these recipes have the ability to warm you from the inside out.  You know the ones!  That spicy chili recipe.  That creamy soup recipe.  That recipe that your Grandma or Mom used to make.  We all have our favorite recipes that we love to make in the Fall and I am no exception.  The minute the leaves start to change, I start cooking.  If you're like me and love Autumn cooking and you're looking for some new comfort food ideas, you've come to the right place.  Just click the tabs along the top of this page or click on any of the links in this post and you will be on your way to making a delicious dinner for your family today!"

Recipes for Comfort Food Casseroles

Dutch Oven/Roaster Recipes

Recipes cooked slow and low in the Slow Cooker

Soups, Stews & Chili OH MY!!!

Happy Fall Y'all!!!

Friday, June 17, 2016

Feed Him for Father's Day

"These recipes will make your special man feel like "King for the Day" this Father's Day!  Whether you're making breakfast, grilling or cooking up some comfort food dishes for him, Dad will be one happy man."
*Just click on the links and you will be on your way to the following "Man-approved" recipes*
 Biscuits With Sausage Gravy

Foil-Wrapped Barbecued Chicken

Hot Damn This Berg-ers Jumpin'

Buttery Barbecued Steaks and Twice Grilled Potatoes

If you need a side dish to go along with your Father's Day main dish, just visit my Salads page.

Tuesday, May 17, 2016

Banana Breeze Pie

"My sister shared the recipe for this easy and delicious pie with me. My brother-in-law requests it for his birthday almost every year. It is a cool and creamy dessert that would be perfect for all of your upcoming warm weather get-togethers."
1/3 cup butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup corn flakes, crushed
8 ounce package of cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

To prepare crust:

In a small pan, over low heat, melt butter along with sugar and cinnamon; stirring mixture constantly until bubbles form around the edge of the pan.  Remove from the heat.  Add crushed corn flakes.   Mix well.  Press evenly in a 9" pie pan to form crust.  Chill.

To prepare filling:

Using a mixer, beat cream cheese until light & fluffy.  Add sweetened condensed milk.  Blend thoroughly.  Add lemon juice and vanilla.  Stir until mixture is completely combined and thickened. Pour into chilled crust. When ready to serve, top with sliced bananas. ENJOY!

Monday, March 28, 2016

Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread.  It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread.  If you need to use up all of those leftover eggs that the Easter bunny delivered, this is a DELICIOUS way to do it!" 

6 eggs
1/4 cup chopped pickles or pickle relish
1/4 cup crumbled bacon
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon chopped chives
1/4 teaspoon pepper
classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water.  Bring to a full boil; cover with lid and remove from the heat.  Let sit for 15-17 minutes.  Drain.  Run cold water over eggs until cool.  Peel eggs and place in a large bowl.  Using a fork, break eggs up.  Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper.  Stir to combine.  Serve on bread of your choice.  ENJOY!

Friday, March 18, 2016

Mini Cream Pies

"My Grandma's Cream Filling is the perfect custard for these mini cream pies.  To turn them into Easter desserts, just decorate with colored coconut and candy to make adorable Easter egg nests!"

To make Mini Cream Pies, first prepare Cream Filling (recipe follows).
Cream Filling:
2 cups milk

1/2 cup sugar
1 Tablespoon cornstarch
3 Tablespoons flour
3 egg yolks, beaten
2 Tablespoons butter
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.

Now spoon cream filling into:

6 mini graham cracker pie crusts (about 3-4 Tablespoons of cream filling in each pie crust)

To decorate mini cream pies with Easter egg nests:

Dye sweetened flake coconut with a few drops of green food coloring and mound coconut on top of cream filling and top off with malted milk Easter eggs.    

**The cream filling recipe can easily be doubled if you need a dozen mini cream pies. 

Friday, March 4, 2016

Bacon Ranch Wraps

"These wraps are so easy to put together for an easy lunch or dinner.  They are perfect for those on-the-go days when you need a quick solution to mealtime!" 
For each wrap you will need:
3 slices of ham
3 slices of turkey
2 slices of Colby-jack cheese
1 Tablespoon chopped bacon
1-2 Tablespoons Ranch dressing
1 flour tortilla
On flour tortilla, layer ham, turkey and cheese.  Drizzle on Ranch dressing and sprinkle with bacon pieces.  Roll up wrap and secure with toothpicks, if desired.  ENJOY!   

Friday, February 19, 2016

Baked Sweet Potatoes with Cinnamon Brown Sugar Butter

"I love candied yams at the holidays, but for everyday dinners, I wanted to create a simple and quick recipe that would have all of the delicious holiday flavor, but would take a fraction of the time and effort.  These baked sweet potatoes are topped with a scrumptious butter that has been sweetened with brown sugar and has just a hint of cinnamon spice.  Now you can enjoy the taste of the holidays any time of the year!"

4 large sweet potatoes or yams, washed and dried well
1/4 cup or 4 Tablespoons of butter, softened
1/3 cup packed brown sugar
1/2 teaspoon cinnamon

In a 400 degree oven, bake sweet potatoes on a cookie sheet for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until tender.  While potatoes are baking, prepare Cinnamon Brown Sugar Butter by mixing softened butter, brown sugar and cinnamon and stirring until completely combined; set aside.  When sweet potatoes are done baking, split each potato lengthwise with a knife.  Divide butter mixture equally and spoon onto sweet potatoes. ENJOY! 

Tuesday, February 9, 2016

Valentine's Day Treats

Valentine's Day is on it's way and it's time to start thinking about that special gift for that special someone.  Whether you need to make treats for your child's classroom Valentine's Day party or you want to surprise your Valentine with a yummy dessert, these recipes are just what you're looking for.
If you love chocolate dipped strawberries, you will love my Chocolate Cupcakes With Almond Dipped Strawberries.  They combine chocolaty, moist cake with creamy almond flavored buttercream and they are topped off with a fresh strawberry.  YUM!!!  My Red Velvet Cupcakettes are sweet mini cupcakes with swirls of cream cheese frosting and are the perfect bites for your little Valentines and their classroom pals.  What is more delicious than Cherry Almond Buttercream Icing?  My Vanilla Cupcakes with Cherry Almond Buttercream Icing.  They are pretty-in-pink with a cherry on top!  If you need a quick and easy Valentine treat that only takes three store-bought ingredients, Heart's Delight Bites are the answer.  Send them with your little one to class and they will be voted every one's favorite Valentine.  Stuffed Strawberries are the perfect addition to your Valentine menu.  Whether you serve them at a holiday buffet or you make them for your Sweetie, no one will be able to resist the scrumptious combination of strawberries and almond cream cheese buttercream.  
I hope that these recipes will become part of your Valentine's Day celebration this year and that you have a sweet holiday!           

Friday, January 29, 2016

Smothered Shredded Beef & Green Chile Chimichangas

"I turned my recipe for Slow Cooker Pepperoncini Beef into these scrumptious Chimichangas.  They are delicious pockets of spicy beef and peppers all wrapped up in a crunchy, golden brown tortilla and smothered with a creamy green chile sauce.  These Chimis are perfect for a weeknight dinner and would be a crowd-pleaser at your next Super bowl party." 
To prepare Slow-cooker Pepperoncini Beef:
1 (3 lb) chuck or rump roast
1 envelope of dry beefy mushroom or onion soup mix (from 2-envelope package)
1 (16 ounce) jar of sliced pepperoncini peppers, undrained
1 (14.5 ounce) can of beef broth
Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.   Sprinkle dry soup mix onto roast.  Pour jar of undrained peppers and can of beef broth over roast.  Cook on low setting for 8-10 hours.  Shred meat.  Reserve meat, along with peppers, for chimichanga filling.

To make Chimichangas:
Extra-large flour tortillas (from 10-count package)*
2 cans (7 ounces each) whole green chilies (each can will contain 4 whole chilies)
2 cups shredded cheddar cheese + additional cheese for topping
1 (3.8 ounce) can of sliced black olives, drained (for topping)
canola oil, for frying

In the center of each tortilla, place one green chile that has been split open and layed flat.  Spoon about 1/2 cup of reserved shredded beef and peppers on top of green chile.  Top with 1/4 cup shredded cheese.  Fold all 4 sides in to form a square and use a toothpick to hold tortilla closed.  Repeat to make 8 chimichangas. 

In a large skillet, pour canola oil to about 1/4 inch depth.  Heat oil on medium-high heat.  When oil is hot, cook chimichangas on all sides until golden brown and crispy.  Remove from pan and drain on paper towels.  REMOVE TOOTHPICKS.  Serve each chimichanga topped with 3 Tablespoons of Creamy Green Chile Sauce (recipe follows), additional shredded cheese and sliced black olives.

Creamy Green Chile Sauce:
1 (10 ounce) can green enchilada sauce
1/2 cup sour cream

Combine enchilada sauce and sour cream and stir until smooth.  Serve 3 Tablespoons of sauce over each chimichanga.      

*TIP:  To make it easier to fold tortillas, I heated the stack of 8 tortillas in the microwave for about 30 seconds. 

The following is a step-by-step diagram to help you:   

Friday, January 15, 2016

Nutty Banana Bread

"This banana bread is so yummy and delicious!  It bakes up with a golden brown crust and is always tender and moist inside.  A big slice of it served alongside a tall glass of milk makes a satisfying, filling and easy breakfast.  It's also perfect as an afternoon or bedtime snack.  Make a loaf for your family and enjoy it any time of the day!" 

1-3/4 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas, about 2-3 bananas
1/3 cup butter, softened
2 Tablespoons milk
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add bananas, butter and milk.  Beat with an electric mixer until combined.  Add eggs and vanilla and mix until completely blended together.  Stir in nuts.  Pour batter into a loaf pan that has been sprayed with non-stick cooking spray with flour (I like to use Pam Baking Spray or Bakers Joy.)  Bake at 350 degrees for 50 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool completely on a cooling rack.  Makes 1 loaf.