Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!

Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

You can find me on Google+!!

Tuesday, June 29, 2010

BBQ Nachos

Copycat recipe from Jim and Nicks which I tweaked!                                                                                             

1 lb pulled bbq pork (you can use chicken or beef also)
BBQ sauce (I make my own, recipe is on blog)
White queso cheese( you can buy this and use my queso blanco recipe)
1/2 c diced onions(optional)
1/2 c tomatoes
1/2 c chopped lettuce
2 fresh sliced and seeded jalapeno peppers(optional)
1/2 c shredded cheddar cheese
Put down a bed of chips. Start layering meat, cheese, onions, lettuce, tomatoes and peppers. After layering these ingredients, drizzle white queso and bbq sauce. These need to be eaten as soon as they are finished so they will not get soggy.

Sunday, June 27, 2010

Bacon N Cheddar Bubble Bread


1 package (11.3 ounces) refrigerated dinner rolls
1/2 cup (2 ounces) finely shredded cheddar cheese
1 tablespoon real bacon bits or 1 slice bacon, crisply cooked, drained and crumbled

Preheat oven to 375°F. Lightly spray baker with nonstick cooking spray. Separate dough into eight rolls; cut each roll into quarters. Combine cheese and bacon bits in small bowl; mix gently. Toss each piece of dough in cheese mixture until lightly coated; place in baker.
Bake 20-22 minutes or until top is deep golden brown. Remove from oven to cooling rack. Run knife around edge of bread to loosen. Carefully lift bread onto serving plate. To serve, pull apart or slice into wedges.

Tangy Pecan-Pepper Brie


1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
Vegetable Oil


Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño. In small bowl, combine jalapeño and preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large plate. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; baste with a pastry brush dipped in oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Pasta Salad


16 oz uncooked cavatappi pasta
8 oz  mild cheddar cheese, cut into 1/2-in. cubes
1 cup  frozen peas, thawed
1/2 cup  sliced celery
1 small carrot, grated
1/4 cup  finely chopped onion
1 cup light mayonnaise
8 oz  plain fat-free yogurt
1/2 tsp salt
1/8 tsp  coarsely ground black pepper


Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in bowl. Add cheese, peas, celery, carrot and onion; mix gently
Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving

Friday, June 25, 2010

Chicken 'n' Spinach Pasta Bake

One of the reviews on this recipe said it was "restaurant" quality! 
Thanks Zaar!                                                                                                

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed 
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
2 T sun dried tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese


Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain thawed spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Wednesday, June 23, 2010

Mr. Wang's Mongolian Beef

Thanks Mr.Wang, your Homewood Restaurant buffet is great!!!                                                                                  

10 ounces beef, sliced into 3/8-inch strips
1/4 cup cornstarch
4 cups vegetable oil
2 teaspoons vegetable oil
1/2 teaspoon chopped garlic
1 teaspoon rice wine
1/4 cup soy sauce
2/3 cup sugar
1/4 yellow onion, sliced
2 green onions, sliced
1/4 teaspoon white pepper
1/4 teaspoon sesame seed oil


Mix beef and cornstarch well and allow to stand for 5 minutes.
Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
Add sugar and continue stirring for 1 minute.
Add sliced yellow onion and green onion. Stir.
Add white pepper. Stir well.
Add sesame seed oil. Remove from heat and serve.

Monday, June 21, 2010

Buttermilk Fried Chicken

This is the most moist chicken you will ever eat. Thank you Mervin!                                                                                 

4 boneless chicken breast cut into strips or nuggets
1 c fat free buttermilk

Put chicken in a large Ziploc bag and cover with buttermilk.
Let chicken soak for at least an hour.

olive oil to cover skillet with a depth of 1/2 inch

Shake buttermilk off and season chicken with garlic salt, paprika and seasoned salt. Put some self rising flour in another large Ziploc and add seasoned chicken, zip bag and shake. Heat oil on high in large skillet. Shake and add chicken 1 piece at a time. Don't overcrowd skillet. Brown on one side then flip to brown on the other side.
Turn heat to medium and cover chicken. Turn chicken often. It will cook fast. Pull out thickest piece and cut open to make sure it is white all the way through.

Patriotic Trifle

This is beautiful as well as delicious!                                                                                    

1 1/2 cups cold fat free milk
1 ( 4 ounce) box Jell-O Instant White chocolate
Pudding (fat/sugar free)
1 extra large container whipped topping, thawed
1 (13 ounce) angel food cake, cut into 1/2-inch cubes
1 pint strawberries, cleaned and sliced (2 cups)
1 cup blueberries, cleaned

Pour milk into bowl and add pudding. Beat with whisk 1 minute. Gently stir in 3 cups of the whipped topping.

Place half of the cake cubes in a large serving bowl; top with half of the fruit. Spread pudding mixture over fruit. Cover with remaining cake cubes and fruit. Garnish with whipped topping. Refrigerate at least 1 hour. Store leftover in refrigerator.

Sunday, June 20, 2010

Greek Panzanella

My daughter Gina made this and said it was great. Thanks Ina Garten!                                                                                                           

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil


Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Skillet Fajita Chicken In Cornbread

My sister-in-law Alice makes something similar to this but with ground beef and it is great.                                                                          

2004 Winning Taste Recipe Contest
Third Place Winner
Sandi Klingler

3 boneless, skinless split chicken breasts or Rotisserie chicken
5 tablespoons butter or vegetable oil
1 cup chopped sweet onion (such as Vadalia)
3 cloves garlic, minced
1 cup chopped red bell pepper
1 package (1.25 ounces) Fajita seasoning mix
1 can (10 ounces) Mexican-style diced tomatoes with green chilies, lime juice and cilantro
1 tablespoon lime juice
1 tablespoon sugar
2/3 cup black beans, rinsed and drained
3 cups corn chips, coarsely broken, divided
2 eggs
½ cup small curd cottage cheese
1¼ cups shredded Monterey Jack and Cheddar cheese blend, divided
1 can (14.75 ounces) creamed corn
1 package (6 ounces) yellow cornbread mix
¼ cup finely chopped sweet onion

Diced tomatoes, sliced scallions (green onions), sour cream, garnish, optional

Salsa to serve, optional


Preheat oven to 400°F. Cut chicken into 1-inch by ½-inch pieces. Set aside.

Heat butter in deep 10-inch cast iron skillet. Add 1 cup onion, garlic and bell pepper. Sauté until tender. Add chicken pieces. Cook and stir until opaque and no longer pink inside. Stir in Fajita seasoning mix, tomatoes, lime juice, sugar, and black beans. Cook until heated then remove to bowl.

Sprinkle 2 cups broken corn chips in bottom of same skillet. Return chicken mixture to skillet over chips. Combine 1 egg, cottage cheese and 1 cup of shredded cheese in separate bowl. Spread evenly over chicken layer. Sprinkle with remaining cup broken chips.

Place corn, cornbread mix, ¼ cup onion, and remaining egg in bowl. Stir until blended and spread evenly over layer of chips to completely cover. Sprinkle with remaining ¼ cup shredded cheese.

Bake in preheated oven 25 to 30 minutes until golden brown. Let stand 10 minutes before serving. If desired, garnish top with tomatoes, scallions and sour cream or serve garnishes separately along with salsa. 6 servings

Saturday, June 19, 2010

Low Carb White Castle Casserole

Thanks Recipezaar.                                                                                   

1 lb ground beef
1 (1 ounce) envelope onion soup mix
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
salt and pepper, to taste

dill pickle slices, for topping
mustard, for topping


Brown the hamburger with half of the onion soup mix; drain fat and season to taste with salt and pepper.
Stir in the remaining soup mix and put meat in a greased 9-10 inch pie plate.
Stir in half the cheese, then top with remaining cheese.
Beat eggs, mayonnaise, cream, salt and pepper together then pour evenly over the meat.
Bake at 350ºF for 30-35 minutes.
Let stand 10 minutes before serving.
Top serving with mustard and pickles.

Crock Pot BBQ Beef Brisket

Thanks Food and Family magazine!                                     

1 boneless beef brisket (4 lb.)
1 large yellow onion, sliced
1 cup KRAFT Original Barbecue Sauce
1 pkg. (16 oz.) coleslaw blend
1/2 cup MIRACLE WHIP Dressing
4 green onions, sliced 10 kaiser rolls, split

PLACE meat in slow cooker, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).

REMOVE meat from slow cooker; cut into thin slices. Return to slow cooker; stir gently. Combine coleslaw blend, dressing and green onions.

SERVE meat with coleslaw and rolls on the side. Or fill rolls with meat mixture and coleslaw just before serving

Fresh Peach Salsa

If you have never tried peach salsa, you are missing some good stuff!!                                                                                               

1 large fresh peach, chopped
2 Tbsp.  Light Balsamic Vinaigrette Dressing
1-1/2 Tbsp. chopped fresh basil
1 Tbsp. finely chopped red onions
1 tsp. finely chopped seeded jalapeño peppers

Combine ingredients.

Friday, June 18, 2010

Spicy Spinach Dip

Another great Kraft recipe!                                             

1 pkg. (10 oz.) frozen chopped spinach (Do not thaw.)
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

PLACE spinach in large microwaveable bowl. Microwave on HIGH 5 min.
STIR in remaining ingredients. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

7-Layer Mexican Dip

This is a Kraft recipe.                                                                                      

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup guacamole
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced black olives

MIX cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Thursday, June 17, 2010

Strawberry Whipped Sensation

Thanks Kraft Food and Family magazine.                                                                                   

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Tuesday, June 15, 2010

Hamburger Casserole

This was yummy and the fried green tomatoes too!!                                                                            

1 lb cooked hamburger
1T Cajun seasoning
1/2 t onion powder
1 bag hash browns(thawed)
2 cans mushroom soup
1 c sour cream
1 lb shredded Colby/Jack cheese

Spray pan with Pam.
Line bottom of casserole pan with hash browns. Add cooked hamburger on top of hash browns. Put 1/2 cheese on top of hamburger. Mix 2 soups with the sour cream and top hamburger mixture. Add rest of cheese. Cook 350 for 45 minutes.

Saturday, June 12, 2010

Texas Caviar

You will not be able to stop eating this stuff!!!!                                                                   

2 cans black-eye peas, drained
2 cans Ro*Tel
2 cans shoe peg corn, drained
3 tomatoes chopped
1 green bell pepper chopped
1 1/2 teaspoons garlic powder
1 teaspoon garlic salt
Chopped parsley
Black pepper to taste
1/2 cup chopped green onion
1 large bottle Italian dressing

Mix all ingredients, and refrigerate 8-12 hours before serving.

Thursday, June 10, 2010

Cauliflower Cheddar Fritters

Thanks Sara and RecipeZaar!                                                                                 

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup milk
1 teaspoon melted butter
1 cup chopped raw cauliflower
1 cup shredded cheese
1/2 cup finely chopped onion


Make a smooth batter with first 7 ingredients.
Mix in next 3 ingredients.
For best results, refrigerate for an hour or so (but not necessary).
Drop by spoonfulls into hot oil and deep fry til brown and crispy.
Sprinkle with salt immediately upon removing from oil.

Chicken Cordon Bleu Casserole

I can't wait to try this! It looks yummy!! Thanks RecipeZaar                                                                                                    

1 (2 lb) package frozen hash brown potatoes, thawed
6 cups chicken (I use Rotisserie chicken)
2 teaspoons southwest seasoning
1 (8 ounce) package cream cheese, thinly sliced
3/4 lb thinly sliced deli ham (we liked honey ham)
2 cups shredded Swiss cheese
2 (10 ounce) boxes frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon pepper


Preheat oven to 350 degrees.
Slice chicken into bite-sized pieces.
Spray a 10x15 pan and spread potatoes in the bottom.
Stack deli ham and slice into roughly 1-inch square pieces.
Layer chicken, sliced cream cheese, and ham over potatoes.
Sprinkle with 1 cup shredded Swiss cheese.
Top with broccoli.
Combine soup, pepper,and seasoning then spoon over broccoli.
Top with remaining cheese.
Bake uncovered at 350 degrees for 1 hour or until bubbly.
Refrigerate any leftovers.

Tuesday, June 8, 2010

PF Changs Lettuce Wraps

This is a knock off recipe from Top Secret Recipes but it sure looks good.


3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Monday, June 7, 2010

Mexican Chicken Casserole with Rice


1½lbs chicken, cooked and shredded (I use rotisserie chicken) or
you can use ground turkey
2 cups long grain white or brown rice (if you use brown rice, cook it ahead of time)
2 cloves garlic, minced
1 large yellow onion, diced
1 large bell pepper (any color), diced
1 10 oz can of tomatoes and green chilies (Ro Tel if available, but other brands may be substituted)
if you use stewed tomatoes add a can of chilies
2 cans cream of mushroom soup
2 cups chicken broth
1 cup sharp cheddar or Monterey Jack cheese, grated
1/2 bar of cream cheese(add to rice while rice is hot)
2 tsp oregano
1 tsp thyme
1 tsp cumin
1/2 t salt
1/2 t pepper


Preheat oven to 350 degrees.
Place rice in a 9x13 glass baking dish and cover with the shredded chicken or ground turkey and salt and pepper.
Mix the soup, broth, canned tomatoes and chilies, onion, garlic, pepper and spices and pour over the chicken, cream cheese and rice(add while rice is hot).  Bake for 45 minutes, covered and check the white rice for doneness. I really prefer the brown rice and I do cook it ahead of time.
The white rice should be tender and have absorbed most of the liquid.
Carefully remove from the oven, top with the cheese and return to the oven for 15 minutes.
Remove from the oven and allow to cool for a few minutes before serving.
Serve with tortilla chips and fresh guacamole.

Sunday, June 6, 2010

Toffee Bits Pie

Thanks LaDonna and Taste of Home magazine.                                                                                             

1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)


In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.

Christmas Morning Breakfast


1 pound spicy sausage, cooked, crumbled and drained
6 eggs, beaten
1 teaspoon salt
3 cups frozen hash browns, thawed
1/3 cup flour
2 cups milk
Pepper to taste
1 cup grated cheddar cheese
3 tablespoons grated onion, if desired

Preheat oven to 350 degrees. Thoroughly combine all ingredients in a large bowl and transfer to a large, greased casserole dish. Bake at 350 degrees for 45 minutes. Can be prepared a day ahead and refrigerated before baking the next morning.

Saturday, June 5, 2010

Linda's Cheesecake-Stuffed Strawberries

Thanks Linda and Recipezaar! These look delicious!!!                                                                                        

24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender


Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using the small side of a melon ball scoop, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts. You can dip the other end in chocolate if you prefer. Chill

Asian Style Marinade

Will I hate myself for giving out this one? Yep!!!!!                                                                                               

1 bottle of hoison sauce
1 bottle of sweet chili Thai sauce

Only use 1/2 of each bottle and mix together to make marinade. In the fridge, marinate pork, chicken, wings or steak for 1 to 2 days. Grill on low. This is so good!!!

Wednesday, June 2, 2010

Empress Chicken

I love Chinese food!! This looks really good!

1 1/2 cups chicken broth                                               
3/4 cup sugar
1/4-1/2 cup cornstarch
1/2 cup soy sauce
1/2 cup white vinegar
3-4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, chopped
3 lbs chicken breasts, cubed
1/4 cup dark soy sauce (tamari)
1 large egg, beaten
1/2 cup cornstarch
2 cups green onions, minced (one bunch)
8 small hot peppers, diced (I used jalapenos)


Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
Add cornstarch and mix chicken until coated.
Deep fry in hot oil until golden brown.
Drain on paper towels.
Place a small amount of oil in wok and heat to very hot.
Add onions and peppers and stir fry 30 seconds.
Stir in sauce mixture (shake again first).
Cook until thick. If it gets too thick, add some water until desired consistency.
Add chicken and cook until hot and bubbly.
Serve over hot rice.