Cheese Ball

                                                                                                                                   

• 2 packs of cream cheese (8 oz. each)
• 8 oz. cheddar cheese (shredded)
• 1 tsp. fresh lemon juice (or from the plastic lemon squirt ball)
• 2 tsp. Worcestershire sauce
• dash cayenne pepper (about 1/4 and then to taste)
• 1/8 tsp. salt (seasoned salt is fine here too)
• 1 cup pecans (chopped fine)

1. Let the cream cheese sit out for an hour or so. It's much easier to mix when warm.
2. Put the cream cheese and shredded cheddar cheese in a bowl and mix well. Add the seasonings. Mix well.
3. Put the mixture in the refrigerator for an hour or so. Then, you can form the cheese into a ball. You can do it before, but it's hard to make a ball out of warm cheese.
4. This recipe easily makes two cheese balls. Either roll the cheese ball around in the finely chopped pecans or gently pat the pecans into the cheese. I generally use a combination of rolling and patting.
5. That's the basic southern cheese ball recipe.
6. You can use different cheese such as white cheddar. You can also use different nuts for rolling the cheese ball. You also can add dried fruit to the cheese ball or dried or fresh herbs.

Real Southern Cornbread

                                                                                                    

2 c self-rising cornmeal
1 c self-rising flour
1/4 c olive oil
1 egg
1 1/2 c-2 c buttermilk(add more buttermilk if too dry -1/4 c at a time)

For best results, bake in a cast iron skillet that has been heated on top of the stove with olive oil barely covering the bottom of skillet with a little cornmeal sprinkled in the oil. Bake 425 degrees for 45 min or until golden brown.
Place oil in large bowl and beat egg in oil. Add flour, cornmeal and buttermilk and stir until it looks like a thick cake batter.

Black Eyed Peas

                                                                                               








Psalms 1

1 Blessed is the man who walks not in the counsel of the wicked, nor stands in the way of sinners, nor sits in the seat of scoffers;

2 but his delight is in the law of the LORD, and on his law he meditates day and night.

3 He is like a tree planted by streams of water that yields its fruit in its season, and its leaf does not wither. In all that he does, he prospers.

4 The wicked are not so, but are like chaff that the wind drives away.

5 Therefore the wicked will not stand in the judgment, nor sinners in the congregation of the righteous;

6 for the LORD knows the way of the righteous, but the way of the wicked will perish.

1 bag of black eyed peas
1 T chicken base
2 T Cajun seasoning
1 t garlic salt
1 chopped onion
1 chopped bell pepper
1 T olive oil
1/2 chipotle pepper in adobo chopped

Wash and pick over peas to remove dirt and debris. Put in crock pot and fill with water to just even with the peas. Add all ingredients. Cook 3- 4 hours on high. Yummy!
You can add some ham if you like!

Marla's Overnight Tossed Salad

                                                                                                                                                                                                                                                                                                                                               

                                                                                                         
1 sweet onion diced
1 head iceberg lettuce
1 head cauliflower florets thinly sliced
1 lb black label fried crisp
1/4 c sugar
1/3 c parmesan cheese
2 c mayo

Lettuce and cauliflower must be very dry. Break lettuce into bite size pieces. Add diced onion and thin sliced florets. Place in large bowl. Add crumbled bacon. Mix sugar and cheese and sprinkle over lettuce, florets and onion. Spoon mayo on top and seal the whole salad top with mayo. Refrigerate overnight and toss before serving.

Roe and Laura's Microwave Vegetable Casserole

                                                                                                           
Thanks to Roe and Miss Laura, two of God's most faithful servants! I am blessed by knowing them!

1 pkgs froz. carrots, cauliflower and broccoli
1 small onion, chopped
1 cup mayo (I often use just 3/4 cup for a lighter version)
1 pkg Ritz Crackers crushed
1 can mushroom soup
2 c. shredded Sharp cheddar cheese

Add chopped onions to cooked vegetables. Butter a casserole dish that will fit in your microwave.
Mix together mayo, soup, crackers and cheese in a separate bowl.
Place a layer of veggies in dish, then a layer of the mayo mixture, repeat layers. Cook 10 mins. in the microwave. Rotate dish and cook an additional 10 mins (if you have a rotating microwave, don't worry about rotating and just cook for 20 mins. total) Keep an eye on it toward the end...should brown nicely.)

Reese's Peanut Butter Cup Cookies

                                                                                                           

My sister-in-law, Shirley always makes these! They are yummy!

1 (18 -24 count) package miniature peanut butter cups, unwrapped

1 (18 ounce) package refrigerated peanut butter cookie dough or 1 (18 ounce) package refrigerated sugar cookie dough

1 Place unwrapped peanut butter cups in freezer before starting.

2 Preheat oven to 350 degrees.

3 Using miniature muffin tins, place a 1 inch ball of dough in each cup.

4 Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).

5 Remove from oven and leave in pans.

6 Remove candy from freezer and carefully press one into each cookie.

7 Remove from tins after they are almost cool.

8 Cool completely on racks.

Easy Almond Clusters

Use any melting chocolate and any nuts that you desire. I used melting chocolate from Michael's and Costco. I used salted almonds from Costco and I also dipped their peanut butter- filled prestzels, yum! This is fast as well as delicious! Just follow directions on the chocolate. Merry Christmas and may God bless you and your family!

Emeril's Rum Balls

                                                                                                              

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking. Thank you Emeril Lagasse!

Craisins,Toffee, Pecan Tarts

                                                                             







1 box refrigerated pie crust
2/3 c sugar
1/4 c melted butter
2 large eggs
1 t vanilla
1 cup craisins
3/4 c toffee bits( I used Heath chocolate and toffee)
3/4 c chopped nuts

Preheat oven to 325 degrees. Spray a 24 count tart pan or a mini muffin pan with Pam. Using a 2 3/4 round cutter, cut the crust circles and press into tart pan. Combine sugar, melted butter, eggs and vanilla and whisk till sugar is dissolved. Add craisins, toffee bits, and nuts. Spoon 1 tablespoon into each crust. Bake for 25 minutes and cool before removing from pan.

Gourmet Dipped Pretzels

                                                                                                         

      





      1 (14 ounce) pgk individually wrapped caramels,
      unwrapped

      1 tablespoon water

15 pretzel rods

1/2 (14 ounce) package chocolate chips

1 1/2 cups chopped peanuts

optional: peanut butter chips

      Directions

In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 ½ minutes or until smooth, stirring after each minute.

Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, and then roll in chopped peanuts. Place on wax paper until set.

Turkey Hash Brown Casserole

                                                                                             






1 lb ground turkey
1 pgk frozen hash brown (thawed)
1 pgk dry onion soup mix
1/2 t salt
1 T cajun seasoning
2 cans cream of mushroom soup
1 c sour cream
3 c cheddar blend cheese

Brown turkey, add 1/2 t salt and 1 T cajun seasoning. Place thawed hash browns in casserole pan and stir in dry soup mix. Add turkey on top. Add 1/2 cheese. Mix mushroom soups with sour cream and add on top of cheese. Add rest of cheese. Bake for 45 min. at 375.

Honey Roasted Nuts

                                                                                                        







Thanks Kate!

1/2 cup honey
1/4 cup raw sugar
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 cinnamon stick
1 cup unbroken nuts

Directions:

1 Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.

2 Stir once then cook 3 minutes till sugar dissolved.

3 Add walnuts, stir to coat.

4 Simmer 5 - 7 minutes or until syrup is lightly browned.

5 Drain through a coarse sieve, discard cinnamon stick.

6 Place walnuts on a wire rack over a rectangular slice pan.

7 Cook in moderate oven 180 for about 8 minutes or until nuts have darkened slightly.

8 Remove from oven, cool on wire rack.

9 Nuts will crisp as they cool.

Rolo Pretzel Turtles

                                                                                                                   

Thanks Epi for this great recipe!

30 Rolo chocolates
30 small pretzels (not sticks, but the flat, figure-8 shaped kind)
30 pecans or 30 walnuts, toasted

Preheat oven to 350 degrees.

1. Unwrap your Rolos. Place the pretzels on a baking sheet and top each one with a Rolo candy.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut.

Creamy Turkey Pasta

                                                                                                                 





This is a great way to use left-over turkey!

1 t olive oil
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1/2 t diced garlic
1t kosher salt
1/2 t pepper
1 diced onion
1/2 c diced bell pepper
2 c chopped leftover turkey
1 c whole milk
1/2 c heavy whipping cream
1/2 c grated Parmesan Reggiano
3 T chive and onion cream cheese
pinch of sage
angel hair pasta (cook pasta first and drain)

Saute onion and bell pepper in olive oil. Add turkey, salt, pepper and garlic saute 5 min. Add cream, then milk. Saute 5 min.on medium heat. Add cream cheese and Parmesan. Saute 5 until cheese is melted. Add pinch of sage, parsley and basil. Put pasta in large bowl and add sauce, toss.

Scratch Green Bean Casserole

To good to be true!!!!

2-3 lb fresh green beans
1 lb mushrooms
1 lg can french fried onion rings
1 c chicken broth
1c heavy whipping cream
1/4 t chopped garlic
salt and pepper to taste

Clean, snap, remove ends, and steam beans in a small amount of water until beans are soft but still a little crunchy. Drain and shock in cold water. Saute mushrooms and garlic in butter and olive oil until mushrooms are soft. Add cream, broth, salt and pepper and cook down until thick, like condensed soup, you may have to thicken with a little cornstarch. Add beans to casserole, add condensed mushroom mixture and stir in fried onions. Taste and adjust salt and pepper. Cook 350 for 30 min., remove from oven and add some onion rings on top. Turn oven off. Cook for 5-10 min. Enjoy

Orzo and Wild Rice Salad(J Alexander's knock off)

                                                                                                               

Thanks Laurie for this incredible recipe! I made this a few years ago for Christmas because my husband loves it. My family went nuts over this!!

Salad:

4 cups cooked Orzo

3 cups cooked Wild Rice

1/2 cup chopped Parsley

6 tablespoons Red Onion, diced small

6 tablespoons Currants

1 ear of Corn, cooked and kernels removed

1 small Green, Red and Yellow Peppers, diced small

6 tablespoons Slivered Almonds

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

Dressing:

1 cup of good olive oil

1/4 cup sweet white balsamic vinegar

3 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/4 teaspoon black pepper

1 teaspoon fresh basil or 1 tablespoon fresh basil {minced}

For the dressing; Place all the ingredients in a mixing bowl, except the olive oil. Stir until blended and then while whisking the dressing slowly pour the olive oil in a steady stream. Refrigerate.

Cook the orzo and wild rice according to package directions, shock in cold water and then refrigerate. Put all ingredients into a large mixing bowl and toss with the dressing. Refrigerate for at least an hour or two so the dressing can soak into the ingredients!

Bacon Potato Bites

                                                                                                                    

 

 

This is a recipe from Kraft Food and Family magazine!

Looks really good!

 

 

 

12 slices OSCAR MAYER Bacon, cut crosswise in half

24   frozen bite-size seasoned potato nuggets

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 Tbsp.  ketchup

 

 

HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.

Sausage Balls

                                                                                                                       




I thought everyone knew this recipe! Come to find out, this might be a southern states recipe. Well my friends from all over the world, you must try this yummy treat.

1 lb hot or mild ground sausage
2 c Pioneer biscuit mix
1 lb sharp cheddar cheese (grated)


Mix all ingredients in food processor. My processor will only do 1/2 of this mixture at a time. Roll into small balls. Bake at 400 for 15 to 20 min. We like to dip these in spicey mustard or honey dijon mustard

Hash Brown Potato Salad

                                                                                                        



Thanks Alisa! What a great time saver.


1 2lb frozen hash browns
1 c mayo
2T mustard
1/4 c chopped onion
2 T pickle relish
4 boiled eggs chopped

Poke holes in bag with fork and cook for six min.
Shake bag to stir and cook another 6 min.
Open and pour into bowl.
Add all other ingredients.
Chill

Lemon Ginger Refrigerator Roll

                                                                                                                                                               

This is a new Kraft Food and Family recipe. Thanks for all the good recipes!

I can not wait to make this!!

 

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup  cold fat-free milk

1-1/2 cups thawed COOL WHIP LITE Whipped Topping

30   NABISCO Ginger Snaps

 

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

SPREAD about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, standing on edge on platter to make log. Frost with remaining pudding mixture.
REFRIGERATE 8 hours.

Shirley's Sweet Potato Casserole

                                                                                                    

6 mashed sweet potatoes(baked and cooled)
1/2 c sugar
2 beaten eggs
1/2 c corn syrup
1 t cinnamon
1/2 stick softened butter

Mix all ingredients and beat at low speed until mixed well. Pour in greased casserole dish. Add topping and bake at 350 for 30 minutes.


Topping
1 c brown sugar
1 c chopped pecans
1/3 c self rise flour
1/3 stick softened butter
Mix until crumbly and add to top of sweet potato mixture.

Weight Watchers Diet Coke Cake

                                                                                                               

1 box cake mix, any flavor
1-12 oz can of diet soda, any flavor 
1/3 cup egg substitute
Directions:



Preheat oven to 350 degrees.

Combine all ingredients in a mixing bowl and beat on medium speed for 2 minutes, scraping down sides periodically.
Pour batter into a 13x9 pan coated with cooking spray.
Bake according to cake mix directions, about 30-35 minutes.
Cool in pan.
Dust with powdered sugar, if desired (optional).

Evelyn's Rub

1 c paprika
1/2 c cajun seasoning
1/4 c chili powder
1/4 c garlic salt
1/4 c kosher salt or sea salt

For use on steaks or chicken. Sprinkle a lot on both sides and rub into meat. Pierce with a large pronged fork. Grill or broil

Sour Cream Coffee Cake

Thanks Bert!                                                                                                 

1/2 cup softened butter or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sour cream




Topping

1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 cup chopped nuts


Directions:
1 Prepare the topping first and set aside.
2 Preheat oven to 350°.
3 Grease and flour tube or bundt pan (I just spray with Pam).
4 Sift dry ingredients and set aside.
5 Combine butter and sugar.
6 Add eggs and vanilla.
7 Beat well.
8 Stir in dry ingredients.
9 Fold in sour cream.
10 Pour 1/2 batter in pan; top with 1/2 topping.
11 Pour remaining batter in pan and top with rest of topping.
12 Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

Quick Chicken Parmesan

Thanks KC!                                                                                                       

4 boneless skinless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese (2 ounces)
1 tablespoon grated parmesan cheese
1/4 cup chopped fresh parsley

Directions:

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. 
Dip chicken in egg, and dredge in breadcrumbs. 
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. 
Spoon spaghetti sauce over chicken; bring to a boil. 
Cover, reduce heat, and simmer 10 minutes.

Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

J Alexander's Copy Cat Mac and Cheese

                                                                                         

Thanks T!!

6 cups chicken stock
2 cubes chicken base
2 cups (8 ounces) elbow macaroni
3 tablespoons Olive Oil
1/4 tsp lemon juice
1 tsp sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat)
1/2 onion -- minced and sauté in bacon fat
2 cloves of garlic pressed and sauté with onion
1 bay leaf
1/4 teaspoon Tabasco
2 1/4 cups grated Gruyere cheese divided
freshly ground black pepper


Topping
1 c Parmesan Reggiano
1/2c Panko bread crumbs



Bring 6 cups chicken stock and 1 1/2 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add Panko and toss to coat. Sprinkle buttered Panko and Parmesan Reggiano Cheese over top of macaroni. Bake at 350: F. until Panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving..

Nutter Butter Truffles

                                                                                                                     



1 whole package Nutter Butter cookies

8 oz cream cheese, softened to room temperature

8 oz chocolate-flavored candy coating


Directions:

1. Place the cookies in a food processor and pulse them until they are fine crumbs.
2. Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese, and stir with a spoon until the mixture is a paste. It should be easy to mold into balls, but not too wet or soggy.
3. Use a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
4. After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
5. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
6. Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.

Creamy Burrito Casserole

Thanks Texas Homemaker!                                                                          

1 lb ground beef or 1 lb ground turkey

1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream

jar of hot sauce, if desired to spice it up
 
Directions:
 

1. Brown ground meat/turkey and onion; drain.
2. Add taco seasoning and stir in refried beans. 
3. Mix soup and sour cream in a separate bowl.
4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5. Tear up 3 tortillas and spread over sour cream mixture.
6. Put 1/2 the meat bean mixture over that.
7. Add a layer of cheese.
8. You could put some hot sauce on this now.

Baked Chicken

Thanks Kim! This recipe has a 5 star rating from over 200 cooks!                                                                                                   

    4 chicken breasts, with bone and skin
    1/4 cup butter, melted
    1 -2 teaspoon Season-All salt (I use McCormick's)

1. Preheat oven to 400°F.
2. Spray a shallow baking dish with non-stick cooking spray.
3. Rinse chicken breast under cool running water.
4. Pat chicken dry with paper towels.
5. Place chicken in dish.
6. Brush the melted butter over the chicken, using all the butter.
7. Sprinkle with seasoned salt.
8. Bake for 50-60 minutes or until cooked through.
9. ~NOTE~Chicken takes only 50 minutes in my oven.
10.  Don't over cook, as they might turn out tough

Brown Sugar Brownies

Thanks Miss Judi!                                                                                                                                                                                                                    

                                                                                                                             

1 1/2 sticks unsalted butter

1 - 1 lb. box of light or dark brown sugar
2 2/3 cups of self-rising flour
3 eggs, beaten
1/2 - 1 bag of milk chocolate or semi-sweet chocolate chips


Directions:

Preheat oven to 325-degrees.

Melt butter over medium heat. Add brown sugar and melt. Let cool. Add flour, eggs, and chocolate chips. Mix thoroughly. Place in a 9 x 13 rectangle baking pan. Bake for 35-40 minutes. Let cool.

Instant Banana Pudding

                                                                                                 

Good but rich!!!

1 large pkg instant vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
1 container whipped topping, (16 ounces)
sliced bananas
vanilla wafer cookies

Preparation:

Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.

Crock Pot Cajun Boiled Green Peanuts

                                                                                                 

2 lbs green peanuts(do not shell)
1/2 cup salt
1/4 c Cajun seasoning
2 jalapeno peppers
2 chipotle pepper in adobo

Use a large crock pot, put peanuts in first. Add water to cover slightly. Add salt and cajun spices, stir. Add the sliced ( lengthwise) peppers to the top. I put mine on to cook at bedtime and eat them for
breakfast!!! Yummy!!