Tuesday, October 27, 2009

Apple Dumplings

Apple Dumplings

2 Granny Smith Apples
2 cans of Crescent Rolls
2 Sticks of butter
1 1/2 c. sugar
1 t. vanilla
1 small can of Mountain Dew

1. Peel and core apples, slice each into 8 slices
2. Roll apple slices each in a crescent roll
3. Place in a 9 x 13" buttered pan
4. Melt butter and add to sugar, stir just until mixed.
5. Sprinkle sugar/butter mixture over the dumplings
6. Pour Mountain Dew around the edges of the pan, it will seem like a lot of liquid
7. Sprinkle cinnamon over the top of it all
8. Bake at 350 degrees for 40 minutes!

Thanks Karen Padgett for this fantastic recipe!
Oh! it obviously serves 8!

Chicken Tortilla Soup

3-4 Chicken breasts, cooked and shredded (I cook mine in a crock pot during the day)
1 Tablespoon vegetable oil
½ small onion chopped
1 small can diced green chilies
1 14 oz can petite diced tomatoes
2 Tablespoons cilantro
½ Tablespoon pepper
1 Tablespoon cumin
8 oz French onion dip (next to the sour cream at the store)
1 can cream of chicken soup
½ lb Velveeta cheese
2 cans chicken broth

Saute onion in pan. Add the rest of the ingredients and simmer for 15-20 minutes. Top with crushed tortilla chips!

This is so good! It is really creamy and kind of thick but has the best flavor! You are going to love it. I was invited to a fall wreath making party and the hostess served this! As Rachel Ray would say YUMMMO!

Sunday, October 25, 2009

Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

1 onion chopped
2 Tablespoons butter
19 oz. chopped broccoli
2 c. cooked rice (I use brown!)
2/3 c. Velvetta
dash of Worcestershire sauce
1 can of Cream of Mushroom soup
salt and pepper

1. Saute onion add in Broccoli
2. Mix rice, Cheese, Worcestershire sauce, soup and salt and pepper.
3. Pour into a buttered 9 x 13 pan.
4. Bake at 350 degrees until melted and bubbly.

Green Chili Breakfast Casserole

Green Chili Breakfast Casserole

10 eggs
1 pint cottage cheese
1/2 c. butter
1/2 c. flour (I use soy!)
1 lb. shredded Colby/Jack cheese
1 teaspoon baking powder
1/2 t. salt
1 t. garlic powder
2 (4 oz) cans chopped green chilies
1 lb breakfast sausage (browned, crumbled and drained)

1. Mix eggs thoroughly
2. Add all other ingredients in order given.
3. Bake at 350 degrees for about 1 hours.
4. or until the edges are browned and a knife in the center comes out clean.

*This is a great low carb. breakfast dish. It is really tasty and easy! Enjoy! it is my favorite.

Wednesday, October 7, 2009

Fall is in the Air!

Pasta Fagioli

3 tsp olive oil
2 lb ground beef
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz stewed tomatoes, diced
2 cups red kidney beans
2 cups white kidney beans
88 oz beef stock
3 tsp oregano
2 1/2 tsp black pepper
5 tsp fresh chopped parsley
1 1/2 tsp Tabasco
48 oz spaghetti sauce (I use Prego Original)
8 oz very small shell macaroni
Cook beef until brown, add onion, carrots celery and tomatoes. Simmer 10 minutes, and drain. Rinse beans and add to beef mixture. Add all other ingredients and simmer for 45 minutes, stirring occasionally
Makes 9 quarts of soup. You can half the recipe for just one family, or you can freeze the extra.

* This is probably one of my most requested recipes of all time! It is fantastic!

Tomato Basil Cups
Prep. Time: 20 min Bake: 10 min
1 small tomato, finely chopped
1/2 c. mayonnaise (I use Hellman's Light)
1/2 c. real bacon bits
1/2 c shredded Swiss cheese
1 small onion, finely chopped
1 tsp dried Basil
1 tube (12 oz) refrigerator biscuits

Pull raw biscuits apart, making two out of each one.
In a small bowl, combine tomato, mayo, bacon, cheese, onion, and basil.
Press each biscuit "half" into a miniature muffin cup.
Spoon small amount of tomato mixture into each cup. Don't overflow!
Bake at 450 for 8-10 min. until golden brown. Serve warm.
(I freeze them while in the muffin pan, pop them out, and store them in a freezer bag until I am ready to heat and serve them.)
Makes approximately 2 dozen.
For parties or bigger groups, I double the recipe.

* This is Pam Taylor's recipe that she fixes for wedding showers. It is wonderful!

  • Italian Meringue

  • 1 cup superfine sugar
  • 1/3 cup water
  • 5 egg whites, at room temperature (you can use 3)
  • 1/4 teaspoon cream of tartar


In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.

In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot pie, and bake as directed.

*I know this is more trouble, but I will never use another recipe! I copied this recipe from Food Network.