Little Smokies and Bacon - Perfection on a Toothpick

Pork and pork.  Nothin' wrong with that.  Especially when it's covered in brown sugar.  Ahhh...delish (I will conveniently ignore the sounds of my arteries clogging).

We make these morsels of deliciousness for our Christmas party every year.  But, they're great for just about any type of celebration, pot luck, or tailgate.  They're super easy and EVERYONE (well, except vegetarians) loves them!

We use the recipe from Johnsonville, but the smokies and bacon that we use comes from GFS (remember we're making these for a crowd).

Bacon Wrapped Little Smokies

1 (16 oz) package Little Smokies
1 package bacon
1 cup packed brown sugar

Preheat oven to 400.  Cut bacon slices into thirds.  Wrap each sausage in a 1/3 slice of bacon and secure with a toothpick.  Do this until all the bacon and sausages are used up.  Place each bacon wrapped sausage in one layer in baking dish.  Sprinkle with brown sugar.  Bake at 400 for 20-30 minutes (or until bacon is cooked).   Serve immediately.

Byerly's Wild Rice Soup: The ONLY Wild Rice Recipe You Need

TRADITION! It's my mantra for the holidays.  Entertaining, yep.  Decorating, of course.  Food, duh! Those who have read my blog more than once know I stick to what I like and know is good.

Every Christmas Eve we have ham.  This year I wanted to change it up and have filet mignon, but Keith reminded me that the reason we have ham on Christmas Eve is so we can have our other Christmas traditions in the days that follow.

As usual the first thing we make with the leftover ham is Byerly's Wild Rice Soup.   This is soup is the standard by which all other wild rice soups are measured.  There really is none that is better!

Please note that you need real wild rice, NOT wild rice blend, for this soup.  I know it's available at Whole Foods and Trader Joe's...probably available at Publix and Kroger too.   Here's how to prepare wild rice:

1 cup wild rice
4 cups water
1 tsp salt

Rince wild rice in a strainer before using.  Place rice, water and salt in heavy saucepan (I use my Le Creuset Dutch oven) and bring to a boil.  Reduce heat and simmer, covered for 45 minutes.  Rice kernels will be open and tender.  Drain.

Byerly's Wild Rice Soup

6 Tbsp butter
1 heaping Tbsp minced onion
1/2 cup flour
3 cups low sodium chicken broth (can use beef broth)
2 cups cooked wild rice
1/2 tsp salt
1/2 cup minced ham
1/3 cup shredded or diced carrot
3 Tbsp toasted, slivered almonds
1 cup half and half
2 Tbsp dry sherry

Melt butter in large saucepan.  Saute onion until tender.  Whisk in flour.  Gradually stir in broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Stir in rice, salt, ham, carrot, and almonds.  Simmer about 5 minutes.  Blend in half and half and sherry.  Heat to serving temperature, but do not boil.  Serve in a bread bowl if you can or with hot crusty rolls.  Yum!

Sassy Sausage Dip...not pretty, but tastes divine!

Sassy Sausage Dip has been a Solsvig party favorite for more than a decade!  We first made this in Fairfax, Virginia thanks to our favorite Junior League of Northern Virginia cookbook.  It is a great alternative (or partner) to queso.  In fact, since both are served with tortilla chips, we usually offer both at our get togethers.  

The recipe is not the prettiest on the buffet table, but it is normally one of the first items devoured.  I hope you like it!

Sassy Sausage Dip

1 (16 oz) package hot or spicy sausage (like Jimmy Dean's)
1 can Rotel
12 oz cream cheese

Brown and crumble sausage in skillet over medium heat until it is no longer pink.  Drain well.  Combine sausage, tomatoes, and cream cheese in a microwave safe bowl.  Microwave on high in 4 minute intervals stirring after each interval until thoroughly heated.  Serve with tortilla chips.

My Favorite Punch...since it's Christmastime, I'll call it "The Grinch" Punch

I love punch.  The sweeter, creamer, sticker...the better!  Doesn't have to spiked for me to like it!  One of my favorite recipes for punch is from the old (like 1970s old) Betty Crocker cookbook.  Can't even find it on Betty's website anymore.  Never fear, Betty's dear friend (or is it fierce rival?) Paula Deen is keeping the recipe alive online.

While I'm calling this green punch "The Grinch," it really is perfect any time of year.  In fact, I make it most often for bridal and baby showers.  Feel free to switch out the lime sherbet for lemon, raspberry, orange...whatever color you need.  It will still taste great!

The Grinch Punch

2 liter bottle ginger ale
2 quarts lime sherbet
1 (46 oz) can pineapple juice
maraschino cherries, lemon and lime slices to garnish

In large punch bowl, scoop in lime sherbet.  Pour in ginger ale and pineapple juice.  Add lemon, lime and cherries.

Make Your Own Baileys Irish Cream!

Each year my husband and I host 2 parties: Kentucky Derby in the spring and Christmas Cocktails, well, now.  As you have probably figured out, I'm all about tradition.  I make (and eat) the same things year after year.  So it shouldn't be a surprise that I also tend to make the same things when I entertain.  What can I say, I like what I like!

We've got into the habit of making our own Bailey's Irish Cream.  Once you make your own, you will find it much harder to stomach the pre-mixed variety.  It is delicious and worth each and every calorie!  I encourage you to give this a try.  It's easy and great to have on hand during the holidays!  Enjoy!

Homemade Baileys Irish Cream

1 2/3 cups Irish Whiskey (like Jameson)
1 cup half-and-half (or heavy cream for extra richness)
1 (14 oz) can sweetened condensed milk
2 Tbsp chocolate syrup
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp instant coffee (I use Starbucks instant)

Combine all ingredients in a blender.  Store refrigerated in an air tight container.  Shake before serving.  Will keep for 2 months.  Recipe can be doubled (we normally do).

Cheers!

Busch Family "Christmas Egg Dish"...strange name, delicious result

My family has enjoyed "Christmas Egg Dish" (I'm from Minnesota, the land of "hot dish," so of course this was never called a casserole!) on Christmas morning for literally as long as I can remember.  I think the original recipe was either printed in the Minneapolis Star Tribune newspaper or came from my mom's sister, Aunt Janice.

This recipe is excellent for a crowd and is even better left over than it is the first day you eat it.  Please note that this recipe calls for making part of the recipe the night before and refrigerating overnight (this is why it works so well on Christmas morning).  We always serve this with "Sticky Buns" (also an overnight recipe that I will post separately) and fresh fruit.

Christmas Egg Dish

2 1/2 cups seasoned, dry croutons or stuffing mix (Pepperidge farm, Stove Top...doesn't matter)
2 cups shredded Cheddar cheese
2 lb Jimmy Dean (I use Aldi) bulk breakfast sausage - 1 spicy/hot, 1 regular - browned, crumbled and drained
6 eggs
3/4 tsp dry mustard
2 1/2 cups milk

1 can cream of mushroom soup + 1/2 cup milk

Put dry coupons in bottom of greased casserole pan.  Sprinkle with cheddar cheese and top with browned and drained breakfast sausage.  Beat together eggs, 2 1/2 cups milk and dry mustard.  Pour over meat.  Cover and refrigerate overnight.

The next morning, preheat oven to 350.  Mix soup and 1/2 cup of milk and pour over egg mixture.  Cover with foil and bake for 1 1/2 - 2 hours or until casserole is set.

Sticky Buns

Sticky Buns.  If you ask my kids about food traditions, Sticky Buns will always be mentioned.  We eat them on the morning of most holidays and special occasions.  I also make them whenever I host or am asked to bring an item to a brunch.  They are surprisingly easy to make and are incredibly delicious!

Fun fact:  When we lived in Fairfax, Viriginia, I offered up One plate of Sticky Buns once a month for a year as a silent action item at our kids' school.  The buns fetched $80 for the PTA!  Woohoo!  Yep, they are THAT good!

Sticky Buns

1 pkg frozen rolls, we use Rhodes (approximately 20 rolls)
1 pkg butterscotch "cook and serve" pudding mix (must be "cook and serve" variety, not instant)
3/4 cup butter
3/4 cup brown sugar
1 tsp cinnamon 
1 cup pecans (optional, but encouraged)

The night before:
Heavily grease a bundt pan with butter. Sprinkle pecans in pan. Place rolls over nuts. Sprinkle with pudding mix. Melt butter and combine with brown sugar and cinnamon. Put mixture on top of rolls and pudding mix.  Let rise on counter overnight.

Next morning:
Preheat oven to 350°F. Bake for 30-35 minutes or until top is dark golden brown. Flip onto tray and enjoy!  These are best when served warm.

5 Layers (of Deliciousness) Cookie Bars

I like to bake.  I like sweets.  Probably why I've got a little extra weight to lose! Haha!  One of my friends has a annual get together at her lovely home and asks that her guests bring a sweet or savory to share.  Usually, I bring a savory.  This year, I'm feeling a little sweet, so I'm bringing one of my favorite bars: 5 Layer Bars.  A recipe for these bars is in every church, community and Jr. League cookbook in the country.  They are delectable!  Here is Paula Deen's recipe....hope you give it a try!

Paula's 5 Layer Bars

1 1/2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup chopped pecans
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup sweetend, shredded coconut
1 (14 oz) can sweetened condensed milk

Preheat oven to 350.  Spray 9x12 inch baking dish lightly with cooking spray.  Mix together melted butter and graham cracker crumbs.  Press mixture into bottom of pan.  Sprinkle pecans, chips, and coconut evenly over the graham cracker crumbs.  Pour sweetened condensed milk evenly over the top of all.  Bake on middle rack of oven for 30 minutes.  Cut into squares when cool.

Candy Cane Truffles That are Sure to Impress (just don't let folks know how easy they are to make!)

Christmas can be a little crazy.  Cookie exchanges, parties, entertaining...you need a game plan and shortcuts!  One really easy (and really impressive) holiday sweet treat is Candy Cane Truffles!  Here's the recipe:

Candy Cane Truffles

1 box Candy Cane/Mint Oreos, crushed (I use Aldi brand; Trader Joe's work well too)
1 brick cream cheese, softened
1 package almond bark (white or chocolate)
1 candy cane, crushed

Mix together crushed Oreos and cream cheese.  Using 2 teaspoons or a small scoop, place rounded mounds on a cookie sheet.  Place in the freezer for at least 15 minutes.  In the meantime, melt almond bark in microwave according to package instructions.  Using 2 forks, place each frozen ball of Oreo in the almond bark, then place on wax paper.  Immediately sprinkle a pinch of crushed candy cane on top of the truffle.  Store in the refrigerator.

I'm not a Vegan, but I LOVE this Vegan Artichoke Pate (especially with Wheat Thins)

I've been scouring the internet for this recipe.  I used to make it for parties in the early 2000s and in the move to Nashville lost the recipe.  It is savory and especially delicious with Wheat Thins.

When I make the recipe, I don't steam off the almond skins.  Usually, I just buy slivered almonds and use them.  I hope you give this recipe a try...it's a great addition to any party table (especially if you have those with restricted diets).

Artichoke Pate

1/2 cup raw almonds
water
2 T. raw pine nuts
3/4 cup artichoke hearts, quartered
2 T. water
2 t. lemon juice
2 t. garlic, minced
1/4 t. sea salt
 

Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers (Wheat Thins!), or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

Yield: 1 1/4 Cups

Grandma's Sugar Cookies

My grandma was an awesome baker.  She would always send us cookies and treats at Christmas.  Here sugar cookies were the best!

Grandma’s frosted sugar cookies

* 1 cup butter or margarine, softened
* 1 ½ cups powdered sugar
* 1 egg
* 1 tsp. vanilla
* ½ tsp. almond extract
* 2 ½ cups flour
* 1 tsp baking soda
* 1 tsp cream of tartar

Thoroughly mix butter, sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.

Preheat oven to 375°F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

Cool on wire racks. frost when completely cool.

Makes about 5 dozen.

"It Tastes Like Cheese Ravioli" Sauce

We have pasta at least once a week.  Usually, it's just plain ole Aldi Traditonal Sauce with Meat, with pre made meatballs, spaghetti, Aldi garlic bread, and a green salad.  It's cheap and easy.  Occasionally, I change it up and make what tastes like cheese ravioli...deconstructed cheese ravioli.

The base I use for this recipe is inspired by one by Giada De Laurentiis.  Her sauce has a strong tomato flavor that works well with the addition of ricotta cheese.

My family loves this...hope yours does too!

"It Tastes Like Cheese Ravioli" Sauce

1/4 cup olive oil
1/2 small onion, chopped
1 clove garlic (or 1 tsp minced garlic from jar)
1/2 stalk celery, chopped
1/2 carrot, chopped
salt and pepper to taste
1 (28-32 oz) can crushed tomatoes
2 tsp dried basil
2 bay leaves
1/2 tsp sugar
1 Tbsp butter
1/4 cup grated parmesan
1 (15 oz) container ricotta cheese
1 lb box penne past, cooked al dente

In a large sauce pan heat olive oil on medium high.  Add onion and garlic and cook until translucent.  Add carrot and celery and cook approximately 5 minutes more or until soft.  Add salt and pepper to taste.  Add crushed tomatoes, basil and bay leaves.  Turn down heat and simmer covered for 1 hour.  Remove from heat and add butter.  Remove bay leaves from sauce.  Mix in parmesan and ricotta until evenly blended.  Mix in 3/4 to all of cooked pasta (depending on how saucy you like it).  Serve.

Perfect Stromboni

This recipe came to me via friends in Fairfax, Virginia.  It is delicious!  I've served this at brunch, brought to tailgates, and even cut into smallish pieces for an appetizer.  Hope you like it as much as I do!


Sarah's stromboni

2 (8 oz) cans of crescent rolls
1/4 lb imported ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Swiss cheese thinly sliced
1/4 lb large pepperoni slices
1 (12 oz) jar roasted sweet red peppers
3 large eggs
Ground black pepper to taste
3+ Tbsp grated Romano cheese

Spread 1 can crescent roll dough on the bottom of a 9 x 13 x 2 inch pan
lightly coated with Pam. Layer ham and next 4 ingredients over dough. Top
with peppers.

Whisk together eggs, black pepper and Romano cheese. Pour over peppers.
Top with remaining can of crescent roll dough. Cover with foil.

Bake at 350 for 25 minutes. Uncover and bake 10 more minutes or until
center is set adn top is lightly browned (I ususally have to leave mine in
for longer).

Cut into squares and serve warm or at room temperature.

Aunt Lydia's Sprtiz - World's Best Christmas Cookie

I'm invited to my first of several Christmas cookie exchanges this afternoon.  The first cookie I make every year is my Aunt Lydia's spritz cookies.  These old fashioned butter cookies are the flavor of Christmas for me.  Love them!  Note: If you don't have a cookie press, simply form a small (marble sized) ball of dough in your hand, place on the cookie sheet and press gently with a fork.

Aunt Lydia’s Spritz

1 pound of butter, room temperature
2 cups granulated sugar
1 egg
1 tsp. almond extract
4 ¼ cups unsifted flour
food coloring (optional)

Preheat over to 350°F. find your cookie press.

Combine butter and sugar in a large bowl. Using electric mixer on high speed, beat until light and fluffy. Beat in egg and almond extract. Stir in flour until well mixed.

Divide dough and add food coloring as desired.

Pack the dough into cookie press. Fit with desired plate. Press the dough onto ungreased baking sheets, spacing cookies about 1 inch apart.

Bake until lightly golden around the edges, about 7-8 minutes. Gently transfer cookies to wire racks.

Try to find an old Mirro cookie press at a thrift store or rummage sale. The cookie press with a screwing mechanism seems to work better than a press that shoots out the cookies.

Grandma Cameron's Caramel Corn

This is bar-none the best recipe for caramel corn that I have ever made.  I may be a little biased, since it's my "Grandma Camera's" recipe. However, everyone who tries it can't get enough of it.  Make a batch and share with friends this Christmas.

Grandma’s Caramel Corn

1 cup butter or margarine
2 cups brown sugar, packed
½ cups corn syrup
1 tsp. salt
½ tsp. baking soda
½ tsp. vanilla
6 quarts popcorn

Preheat oven to 250°F.

Melt butter, stir in brown sugar, syrup and salt. Bring to boil, stirring constantly; boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow pans.

Bake at 250°F for one hour; stir every 15 minutes. Remove from oven and cool. Makes about 5 quarts.

Gingersnap Bars

This is one of my sister's favorite recipes!  It's really easy and tastes like Grandma's gingersnap cookies.  Plus, they'll make your house smell like Christmas!

Gingersnap bars

 ¾ cup shortening
2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. cinnamon
½ tsp. cloves
½ tsp. ginger
½ tsp. salt
¼ cup molasses
1 egg
2 T sugar

Preheat oven to 375°F. Grease 15x10” jelly roll pan.

In large saucepan, melt shortening; cool 5 minutes. Add remaining ingredients, except 2 tablespoons sugar. Mix well.

Press into bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375°F for 10 to 12 minutes. Do not overbake. Let stand 5 minutes; cut into bars. Cool completely.

Makes about 48 bars.

Mom's Mint Meringues

I love the crunchy texture of meringue cookies.  The low fat and calorie count makes them even better!  These cookies call for mint chocolate chips, which, luckily, are available this time of year.  If you can't find them, a great substitute is Andes chocolate candy chips or mint M&Ms.  Note: Make these at night and let them cool in the oven overnight.

Mom’s mint meringues

2 egg whites
Pinch of salt
Pinch of cream of tartar
2/3 cup granulated sugar
Package of mint chocolate chips
green food coloring
Colored sugar for decoration

Pre-heat oven to 350°F for 30 minutes.

Beat egg whites until frothy. Add pinches of salt and cream of tartar. Gradually add 2/3 cup sugar. Beat until meringue is stiff. fold in food coloring and mint chocolate chips.

Place tablespoons of meringue mixture on ungreased cookie sheets, about 2 inches apart. Sprinkle with colored sugar if desired. Turn off oven and leave cookies in until oven cools.

Makes about 2 ½ dozen.

Best to make these cookies in the evening – right before you go to bed. That way you can put them in the oven and leave them there overnight to assure that the meringue stays fluffy and dry.

Nut Goodie Bars

It's the month of sweets and treats for my family!  I love anything chocolate.  Inspired by Minnesota's own Nut Goody candy bars, these easy, delicious, fudge-like candies are a delicious alternative to the classic recipe and a fantastic addition to a dessert buffet.  Give them a try!

Nut goody bars

½ cup butter or margarine
1 package chocolate chips
1 package butterscotch chips
¾ cup peanut butter
1 package small marshmallows
1 cup salted peanuts

Grease cake pan. Melt butter, chips and peanut butter over medium heat. Combine with marshmallows and peanuts. Pour into prepared pan. Cut into 2” squares. Keep refrigerated until ready to serve.

Homemade Pumpkin Spice Latte Recipe

I know lots of you are Starbucks Pumpkin Spice Latte fans!  Here's a recipe from Allrecipes.com so you can make them at home...they taste even better than the original!

Homemade Pumpkin Spice Latte

1 cup milk, divided
1 Tbsp white or natural sugar
1 Tbsp pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 cup brewed espresso or 1/2 cup strong coffee
Redi-whip (optional)

Heat and stir milk, sugar and puree over medium heat until hot and well blended.  Do not bring to a boil.  Remove from heat and add pumpkin pie spice, vanilla, and coffee or espresso.  Pour into mug and garnish with Redi-whip.

Note:  These are great to make for a group!

Leftover Turkey, Spinach and Cranberry-Walnut Cream Cheese Wraps

Thanksgiving is history.  It was a huge success...my waistline is telling me that it was!  LOL!  I can manage about 2 extra meals of traditional Thanksgiving fare after the holiday is over.  Then, I need something different.  Here's a great recipe from Southern Living that uses some of your left over turkey that won't weigh you down.  Enjoy!

Leftover Turkey Wraps

1 (8 oz) package cream cheese, softened
2 (4 oz) packages goat cheese, softened
3/4 cup Craisins, coarsely chopped
1/4 cup chopped, toasted walnuts
2 tsp honey
1 garlic clove minced
1/2 tsp chopped fresh rosemary
1/4 tsp pepper
salt to taste
1 lb sliced turkey (or whatever left over turkey you have)
4 cups baby spinach
8 (10 inch) flour tortillas

Combine cheeses, Craisins, walnuts, honey, garlic, rosemary, pepper and salt to taste.  Cover and chill up to 3 days.  Spread 2 Tbsp cream cheese mixture onto each tortilla, leaving 1/2 inch border around the edges.  Divide turkey and spinach among tortillas.  Roll tightly and cut in half or into pieces.

Bacon Pineapple "Donuts" on the Grill

Saw this on my friend Laura's FB page.  So intrigued!  Pineapple ring, onion, mozzarella, bacon....what??!!

Bacon Pineapple "Donuts"

16-24 slices of bacon
1 can sliced pineapple rings, 8 needed for recipe
8 mozzarella string cheese sticks
2-3 large, sweet onions
grill seasoning
optional: BBQ sauce

Peel and cut the onion into 1/3 inch slices. Open and drain the pineapple; set aside 8 slices.  Match onion rings to the size of the pineapple rings; choosing ones that angle in to hold the cheese.  Place one onion ring on top of each pineapple ring. Tear the string cheese in half and and place one half of the string cheese stick in the onion on the pineapple; use the other half to fill any remaining space.  Wrap pineapple/onion/cheese stack with bacon, one slice at a time, going up through the hold and around.  The finished product should resemble a donut.  Spinkle donuts with grill seasoning.

Heat grill to approximately 400.  Grill indirectly for about 30 minutes.  Coat with BBQ sauce, if desired.  Remove from grill, let cool slightly and enjoy!


Here's the link with how-to photos:  http://www.slapyodaddybbq.com/2014/05/bacon-wrapped-pineapple-mozzarella-rings-2/

Thanksgiving Dressing/Stuffing in the Crock Pot

Oven space is at a premium on Thanksgiving.  So why not make your dressing in the crockpot?  Here's a tried and true dressing/stuffing recipe that you're family will love!

Crock Pot Dressing

12 cups dressing mix (like Pepperidge Farm)
1 lb bulk sausage, browned and drained
3/4 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
8 oz can sliced mushrooms, with liquid
1/4 cup chopped fresh parsley
dash of pepper
1/2 tsp salt
2 eggs beaten
4 cups chicken stock

Combine dressing mix and sausage.  Melt butter in skillet.  Add onions and celery and sauté until tender.  Stir in mushrooms and parsley.  Pour over dressing mix/sausage.  Stir in eggs and chicken stock.  Pour into slow cooker.  Cook on high 1 hour, then on low for 4 hours.

Hot Cravable Crab Dip

I'm counting down to a trip to Florida, so I have seafood on my mind.  Been thinking about crab a lot lately.  Here's a delicious recipe for hot crab dip.  Might be a good thing to serve your Thanksgiving guests while they're waiting for the big meal.  Enjoy!

Crab Dip

1 pound crab meat
2 (8 oz) packages cream cheese
1 cup sour cream
4 Tbsp mayonnaise
juice of 1/2 lemon
3 tsp Worcestershire sauce
1/2 tsp hot sauce
1/2 tsp garlic salt
1 cup sharp Cheddar cheese, grated (divided)

Preheat oven to 325.  Combine the ingredients except 1/2 cup of Cheddar cheese.  Pour into greased oven proof dish and top with reserved cheese.  Bake at 325 for 30 minutes.  Best served with plain crackers.

I'm Thankful for a....full glass of Caramel Apple Sangria!

Found this recipe for apple sangria on Pinterest recently.  It'll be served for Thanksgiving at my house.  Hope you give it a try too!

Caramel Apple Sangria

1 bottle white wine
1 bottle sparkling apple cider
1/4 cup caramel syrup
4 apples chopped

Mix all ingredients and chill.

Crock Pot Pumpkin Pie Pudding

I love traditional pumpkin pie with a big ole dollop of sweet whipped cream.   Here's a great alternative to traditional pie...tastes great, but made in the Crock Pot!  Woohoo!

Crock Pot Pumpkin Pie Pudding

15 oz solid pack pumpkin
12 oz can evaporated milk
3/4 cup sugar
1/2 cup buttermilk biscuit and baking mix
2 eggs, beaten
2 Tbsp melted butter
1 Tbsp pumpkin pie spice
2 tsp vanilla

whipped cream

Mix together all ingredients except whipped cream.  Pour into greased Crock Pot.  Cover and cook on low 8 hours.  Serve in bowls topped with whipped cream.

Easy Crescent Roll Egg Casserole

Here's a great Sunday morning or holiday brunch dish.  It combines crescent rolls, sausage, eggs, and cheese.  Easy and delicious!

Crescent Roll Egg Casserole

1 (10 oz) can Pillsbury crescent rolls (or Aldi brand like me)
1 pound breakfast sausage
6 eggs
2 Tbsp milk
salt and pepper to taste
1/2 cup grated Swiss cheese

Preheat oven to 350.  Line an 8 or 9 inch dish with crescent roll dough.  Brown the sausage, drain and spoon over the rolls.  Beat the eggs with milk, salt and pepper.  Pour over the sausage.  Sprinkle with Swiss cheese.  Bake at 350 for 30 minutes.  If possible, assemble a day ahead of time.

Homemade Mrs. Butterworths...Really? Yep!

Who knew you could make your own Mrs. Buttersworths syrup?  Not me!  I can't tell you how excited I am about trying this recipe!  Woohoo!

Homemade Mrs. Buttersworth Maple Syrup

2 cups white sugar (or light brown, firmly packed)
1 cup water
1/2 tsp maple flavoring
1/4 cup butter

Heat the sugar in a saucepan.  Add the water and bring to a full boil.  Boil for 2 minutes.  Remove from the heat and stir in the maple flavoring and butter.  Stir until butter is melted.  Store in the refrigerator.  Makes 1 1/2 cups.

Hot Mulled Cider in the Crock Pot

Nothing warms you up like hot, spicy cider.  Yum.  It will make your house smell wonderful and please your taste buds too.  Enjoy!

Hot Mulled Cider in the Crock Pot

1/2 cup brown sugar
2 quarts apple cider
1 tsp whole allspice
1 1/2 tsp whole cloves
2 cinnamon sticks
2 oranges sliced, with peels on

Combine brown sugar and cider in the Crock Pot.  Put spices in a tea strainer or tie in a cheesecloth.  Add to slow cooker.  Stir in orange slices.  Cover and simmer on low for 2-8 hours.

Tex-Mex Corn Bread

I've been searching for this recipe for a few years.  I am a corn bread fanatic.  Really could eat it every day!  This recipe features green chiles and cheese...perfect side for a big bowl of chili!

Tex-Mex Corn Bread

1 cup corn meal
1/4 cup sugar
1 tsp salt
1 cup sifted flour
3 tsp baking powder
1 egg
1 cup milk
1/2 cup melted shortening
1 can creamed corn
1 cup cottage cheese

1 can chopped green chilies
1/2 cup shredded mild cheddar cheese

Preheat oven to 425. Combine dry ingredients.  Add remaining ingredients, stir lightly.  Pour half of the batter into greased 9x13 inch pan.  Add layer of filling.  Pour rest of bater on filling.  Bake at 425 for 40 minutes.

Forget the bun! Bacon Cheeseburger Meatloaf

Bacon makes it better. Everyone knows this. Since I had a pound of ground beef already thawed in the fridge and the below-freezing temperature making using the grill sound horrible, I decided to make up some meatloaf.  This is one of Paul Dean's recipes.  Instead of frying up the 10 slices of bacon in the original recipe, I used a 2.8 oz bag of Smithfield's Fully Cooked Bacon Bits - worked just as well and was way easier (plus I got them for just $1 on Publix's clearance table).

Hope you enjoy this recipe!

Paula's Bacon Cheeseburger Meatloaf

1 lb ground beef
10 slices bacon, cooked and crumbled, or 1 (2.8 oz) bag fully cooked bacon bits
1 cup shredded sharp cheddar cheese
2 eggs, lightly beaten
1/4 cup bread crumbs toasted or 1/4 cup dried bread crumbs or 1/4 cup crushed saltine crackers
1/4 cup mayonnaise
1 Tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp salt

1/3 cup ketchup
2 Tbsp mustard
1 (3 oz) can French fried onions

Preheat oven to 350.  Place all ingredients except ketchup, mustard, and French fried onions in large mixing bowl.  In small bowl, combine ketchup and mustard.  Add half of ketchup mixture to large bowl and stir until evenly combined.  Reserve other half of ketchup mixture.  Pat meat mixture into greased loaf pan.  Spread reserved ketchup mixture over the meat.  Bake 40 minutes.  Sprinkle French fried onions on top and bake another 15 minutes, or until meat is no longer pink.

Retro Mushroom Casserole

I love old cookbooks. I found this recipe for Mushroom Casserole in the 1970 edition of the Junior League of Peoria, Illinois "Marigolds to Munch On" cookbook.  Whoever had owned this book before me had noted this recipe as delicious!  I bet it is!

Retro Mushroom Casserole

1/3 cup butter, softened
1 Tbsp snipped parsley
1 Tbsp prepared mustard
1 Tbsp grated onion
1/8 tsp cayenne pepper
1 tsp salt
2 1/2 Tbsp flour
1/8 tsp nutmeg
1 cup heavy cream
1 lb washed fresh mushrooms

Preheat oven to 350.  Blend together all ingredients except mushrooms.  Slice the mushrooms in half lengthwise.  Place in the bottom of a 1 1/2 quart greased casserole.  Dot with half of the butter mixture.  Top with rest of the mushrooms, then rest of the butter mixture.  Pour 1 cup heavy cream over all; then bake uncovered for about 55 minutes.

Sneaky Squash Griddle Cakes

My kids love pancakes.  In fact, we laugh about how they love all round foods: pizza, doughnuts, pancakes, etc.  Here's a way to sneak in a little bit of goodness into the foods they love.  Give it a try!

Squash Griddle Cakes

2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 Tbsp sugar
1 tsp salt
2 eggs, well beaten
2 cups milk
2 cups pureed squash
Maple syrup

Mix dry ingredients.  Add the eggs and milk to squash and combine with flour mixture.  Beat until light and smooth.  Fry on greased griddle and serve with real maple syrup.

Who cares if the weather is cold outside! Gotta make these Peanut Fudge Ice Cream Bars

I know I really should wait until spring to post this recipe.  However, they are so good that you're getting it now!  Kind of reminds me of a DQ Buster Bar (my fave)!

Peanut Fudge Ice Cream Bars

1 (9 oz) package Nabisco Famous Chocolate Wafers
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 1/2 cups salted Spanish peanuts

Sauce
2 cups powdered sugar
2/3 cup chocolate chips
1 (12 oz) can evaporated milk
1/2 cup butter
1 tsp vanilla

Crush cookies into crumbs; toss with melted butter.  Press into 13x9 inch pan.  Freeze.  When crust is frozen, spread with ice cream and top with peanuts.  Return to freezer.

To make sauce, combine all sauce ingredients, except vanilla, in 2 quart saucepan.  Heat to boiling.  Boil mixture gently 8 minutes, stirring constantly.  Remove from heat, cool slightly, and stir in vanilla.  When sauce is completely cool, pour over ice cream; freeze until firm.  Cut into squares to serve.

OMG...Savannah Crab Pie

When it comes to my favorite seafood, I have a very difficult time deciding my favorite.  I really love it all.  However, sweet, succulent crab, may beat everything else by a hair.  So good.  Here's an easy way to enjoy crab...especially great if you're at the beach and crab is more accessible!

Savannah Crab Pie

1 9 inch pie crust (homemade or store bought...your preference)

1/2 cup mayonnaise
1/3 cup chopped bell pepper
1/3 cup chopped onion
2 Tbsp all purpose flour
1/2 tsp salt
6 oz Swiss cheese, grated
2 1/2 cups crab meat
1 1/2 tsp Worcestershire sauce
1 1/2 tsp mustard

Preheat oven to 350. Prick pie shell with a fork and bake at 350 for 7 - 10 minutes.  Combine the remaining ingredients and pour into pie shell and bake at 350 for 40-50 minutes or until top is lightly browned.  Makes 1 pie (double recipe makes 3 pies).

Crock Pot Stuffed Bell Peppers

When bell peppers are on sale at Aldi, I buy them.  One of my favorite recipes with the peppers is stuffed bell peppers.  So satisfying and delicious!  You can make these in the oven if you want, but here is a Fix It and Forget It recipe for the Crock Pot!  Hope you like it!

Crock Pot Stuffed Bell Peppers

6 large green bell peppers
1 lb ground beef, browned
2 Tbsp minced onion
1 tsp salt
1/8 tsp garlic powder
2 cups cooked rice
15 oz can tomato sauce
3/4 cup shredded mozzarella cheese

Cut peppers in half and remove seeds.  Combine all ingredients except peppers and cheese.  Stuff peppers with beef mixture. Place in slow cooker.  Cover and cook on low 8 hours or high 4 hours.  Sprinkle with cheese last 30 minutes.

Strawberry Bread for Keith

Today is Keith and my 20th anniversary!  Wow!  How can we be that OLD?  One of my sweetie's favorite flavors is strawberry.  We first tried this strawberry bread way back when we lived in Naperville.  So yummy (and pretty easy too).  It's a great alternative to banana bread.

Strawberry Bread

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
2 cups sugar

4 eggs, beaten
2 cups frozen strawberries, thawed
1 1/2 cups cooking oil

1 1/4 cups chopped pecans

Preheat oven to 325.   Grease 2 large or 4 small loaf pans.  Sift the dry ingredients together.  Combine the eggs, strawberries and oil and add to the dry ingredients.  Add pecans.  Pour into loaf pans. Bake at 325 for about 1 hour.

California Shrimp Spread

When the weather gets cold, one way to make it feel less miserable is by making yummy foods that remind you of warmer climes.  This recipe for California Shrimp Spread combines the flavor of coastal shrimp and avocados.  Yum!

California Shrimp Spread in Pita Bread

1/2 cup mayonnaise
1 Tbsp lemon juice
2 Tbsp curry powder
1/4 tsp ground nutmeg

2 large ripe avocados, peeled, pitted and cut in small pieces
2 Tbsp lemon juice
3 (4 1/2 oz) cans shrimp, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley

Pita bread, quartered


Mix the mayonnaise, 1 Tbsp lemon juice, curry powder, mustard, and nutmeg in small bowl.  Cover and chill at least an hour to combine flavors.  Toss avocados with 2 Tbsp of lemon juice in large bowl.  When ready to serve, add shrimp, celery, onion, and parsley to avocados.  Pour mayonnaise over and toss to mix.  Spoon into pita bread or serve with crackers.

Camp Courage's Monster Recipe for Monster Cookies

My family has a rich camp history.  Camp Courage, a camp for physically challenged youth and adults in Minnesota, is especially near and dear to our hearts.  My brother, sister-in-law, cousin, and various neighbors all worked there one or several summers.  I was a camp counselor at Camp Courage after my freshman and sophomore years of college.

One of Camp Courage's dining hall specialities was its Monster Cookies.  Delicious!  Hope you enjoy them as much as I do!

Monster Cookies

2 2/3 cups crunchy peanut butter
1 cup butter
2 1/4 cups packed brown sugar
2 cups sugar
6 eggs beaten
1 1/2 tsp corn syrup
1 1/2 tsp vanilla
8 - 10 cups rolled oats
4 tsp baking soda
1 (8 oz) package M&Ms
1 cup semi-sweet chocolate chips

Heat oven to 350.  Combine peanut butter, brown sugar, sugar in a VERY large bowl.  Stir in eggs, corn syrup, and vanilla.  Combine oats and soda in a separate bowl; stir in butter mixture.  Stir in candy and chocolate chips.  Drop by heaping tablespoons onto ungreased cookie sheet.  Bake at 350 for 8 - 10 minutes until just brown.  Do not over bake.  Makes 6 -8 dozen.

Shrimp and Grits Casserole...Yes, Please!

I almost always order shrimp and grits when it's on the menu.  I love it, but rarely make it.  That's about to change.  Here is a recipe for shrimp and grits casserole, yes casserole, from food.com.  Woohoo!  Can hardly wait to make it!

Shrimp and Grits Casserole

• 4 cups chicken broth
• 1/2 teaspoon salt 
• 1 cup regular grits
• 1 cup shredded sharp cheddar cheese, divided 
• 1 cup shredded monterey jack pepper cheese 
• 2 tablespoons butter 
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced (or one heaping tsp garlic from jar)
• 1 lb fresh small shrimp, peeled and cooked
• 1 (10 ounce) can Rotel, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.

4 Ingredient No Bake Fluffernutter Bars

Fluffernutter.  Peanut butter and marshmallow...one of my favorite combinations!  Here's a fantastic recipe for no bake bars that taste amazing.  Give them a try!

4 Ingredient Fluffernutter Bars

1 (11 oz) bag butterscotch chips
3/4 cup creamy peanut butter
7 Tbsp butter
5 cups mini-marshmallows

Line 8x8 pan with foil and spray with Pam.  Pour marshmallows in mixing bowl; set aside.  In medium saucepan melt butterscotch chips, peanut butter, and butter, stirring constantly.  Remove from heat and let cool 5 minutes.  Pour over marshmallows, folding until they are completely coated. Pour into prepared pan.  Refrigerate until chilled and set.

Keith's Favorite Tortellini - Tortellini Baronessa with mushrooms, peas and prosciutto

This recipe is one of Keith's favorites.  I love it too!  It's from Figlio's restaurant in Minneapolis.  I posted a gnocchi recipe inspired by this a few weeks ago.  Here's the original recipe.  It's fantastic...I hope you like it as well as we do!

Tortellini Baronessa

3 cups whipping cream, room temperature
1 egg yolk, room temperature
1 lb grated Parmesan cheese
Salt and pepper to taste
Dash of nutmeg
2 lb uncooked fresh or frozen meat and cheese-filled egg tortellini
4 oz fresh mushrooms, sautéed
1 cup fresh or frozen peas
4 oz prosciutto ham, cut into julienne strips

Pour cream into a hot saucepan; heat to boiling.  Add small amount of hot cream to egg yolk in a small bowl; whisk.  Return to cream in saucepan.  Reduce heat to simmer; add Parmesan cheese, a little at a time, whisking constantly until sauce is thick enough to coat a spoon.  Season to taste with salt, pepper, and nutmeg.  Remove from heat.

Cook tortellini as directed on package; drain.  Stir tortellini into cream sauce.  Stir in mushrooms, pease, and prosciutto.  Heat throughly.

Frappuccino for a Crowd...aka Pi Phi Mocha Punch

I wasn't a Pi Phi, but I love me some Pi Phi girlfriends and certainly enjoy Pi Phi Mocha Punch!  It tastes like a frappuccino and would be perfect for a brunch, shower, morning tailgate, or any morning (just because it's delicious).  This Delta Zeta hopes you give it a try!

Pi Phi Mocha Punch

1 cup unsweetened cocoa powder

1 1/2 cups cold water

2 1/2 cups boiling water

2 3/4 cups sugar

pinch of salt

1 tsp vanilla extract

Coffee, double strength

Milk 

Vanilla ice cream

Mix the cocoa and cold water into a paste in a large saucepan.  Add boiling water, sugar, and salt to pasted mixture.  Simmer slowly for 1 hour, stirring often.  Cool the syrup mixture and add vanilla. Refrigerate. Make double-strength coffee and set aside.

To make 3-4 servings of punch, mix 8 oz of cold coffee, 8 oz of cold milk, and 2 Tbsp of the chocolate syrup.  Serve over pint of ice cream in a large pitcher.  Stir to combine, then serve over ice.  The syrup will keep in the refrigerator for up to 2 months.  

Oh How I Miss Dayton's....Marketplace Smoked Turkey, Grape, and Jarlsberg Salad

Growing up in Minnesota "the" place to shop was Dayton's department store.  My family shopped at the Southdale location in my hometown of Edina.  When I graduated from college and worked in downtown Minneapolis (proud to say I worked in the Mary Tyler Moore building!), I often bought my lunch at Dayton's Marketplace Deli in the basement of the store.  Over the years, Dayton's became Marshall Fields which became Macy's.  Ugh.  It's just not the same.

Here's a recipe that will bring back the good ole days.  Enjoy!

Dayton's Marketplace Smoked Turkey Jarlsberg Salad

1 1/2 cups mayonnaise
3-4 Tbsp raspberry vinegar
1 Tbsp crushed green peppercorns (water packed, drained)
1 1/2 lb smoked turkey breast, cut into julienne strips
3/4 lb Jarlsberg cheese, cut into julienne strips
3/4 lb whole red seedless grapes, halved
1 stalk celery, chopped

Combine mayonnaise, vinegar and peppercorns in a large bowl; mix well.  Add remaining ingredients; toss.

Note: Salad can be made 24 hours ahead and refrigerated.

Indiana Corn Casserole

Shout out to my daughter's marching band - Franklin Frebels - who will be heading to Indianapolis next week to participate in Bands of America Grand Nationals!  Woohoo!  The Frebel's "FX" program is fantastic...would be awesome if they made the finals!

In honor of Grand Nats, I thought I'd post this recipe for Indiana Corn Casserole.  It's great for tailgates and a perfect side for chicken or turkey.  This recipe is from Family Fun and based on a recipe from the Junior League of Denver.

Indiana Corn Casserole

1 pound bacon, fried and chopped into bite-sized pieces
1/2 cup butter
1/2 medium onion, chopped
1/2 cup celery
1 red bell pepper, chopped
1 green bell pepper, chopped
5 Tbsp all purpose flour
2 cups sour cream
2 pounds frozen corn kernels, thawed
Salt and pepper to taste
1 Tbsp copped parsley

Heat the oven to 350.  Fry bacon and set aside.  Melt the butter in a large pot over medium heat.  Saute the onions, celery, and peppers until soft.  Stir in the flour, then the sour cream, until well combined.  Add the corn and most of the bacon bits and season with salt and pepper.  Pour mixture into a greased 9x13 inch baking dish and sprinkle with the remaining bacon bits and parsley.  Bake at 350 for 30-45 minutes or until lightly browned.

Amazing Germantown Cole Slaw

Nashville friends, this Germantown coleslaw is not from the east side of the river.  Nope, this recipe is from the old Rosebud Grocery in Edina and Minnetonka via the old Junior League of Minneapolis cookbook "Celebrated Seasons."  Even though it doesn't have Nashville roots, I hope you give it a try!

Germantown Coleslaw

Dressing
2 cups mayonnaise
1 Tbsp red wine vinegar
Salt and pepper to taste

Salad
1 small head green cabbage, chopped
1 small red onion, diced
1 carrot, shredded
8 oz Cheddar cheese, cubed
8 oz cooked ham, cubed
1 Tbsp fresh parsley, snipped
1 green pepper, diced

To make dressing, combine mayonnaise, vinegar, salt and pepper to taste in small bowl.  Mix well and set aside.  Next combine all salad ingredients in large bowl.  Toss with dressing.  Serve chilled.

Try it you'll like it! Mama D's Clam Linguine Recipe

Don't be afraid of of cooking with clams.  I know you all have seen them near the canned tuna, but few have picked up a can and tried them.  This recipe will make you love them.  Combined with garlic, caramelized onion, and parmesan cheese...oh my, it's amazing.

Friends who grew up in Minneapolis, may remember Mama D's restaurant.  This recipe is from her 1972 cookbook.  It is incredibly delicious!

Clam Linguine

1 large onion, chopped
1 tsp chopped parsley (dried is fine)
2 cloves garlic (or 2 heaping tsp minced garlic from a jar)
1/4 cup olive oil
1 (7 oz) can minced clams (undrained)
1 cup water
salt and pepper to taste
3/4 pound linguine
1/4 cup grated Parmesan cheese

Saute onion, parsley and garlic in oil until onion is golden brown.  Add the clams, 1 cup of water, and salt and pepper to taste.  Simmer 1 hour.  In the meantime, bring 6 quarts of water and a tablespoon of salt to a boil; cook linguini until al dente.  Drain pasta and sprinkle with cheese.  Pour clam sauce over pasta and toss.  Serve with garlic bread and a green salad.

Short-Cut Turtle Ice Cream (Sandwich) Cake

We usually have a box of ice cream sandwiches in the freezer.  What can I say...my family loves them.  Ice cream sandwiches can make a great dessert for groups too!  Check out this recipe for turtle ice cream cake!

Turtle Ice Cream Cake

17 ice cream sandwiches (use Aldi brand for cost savings)
1 (12.25 oz) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 oz) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Place 8 1/2 ice cream sandwiches in a 13x9 inch baking dish.  Spread evenly with caramel topping and sprinkle with 1 cup pecans.  Top with 2 cups whipped topping and remaining ice cream sandwiches.   Spread remaining whipped topping evenly over sandwiches.  Sprinkle with remaining 1/4 cup pecans.  Cover and freeze at least 2 hours.  Let stand 5 minutes before serving; cut into squares.  Drizzle with fudge topping.  Yield: 10 servings.

I Promise You Won't Miss the Meat Vegetarian Chili

I'll admit I was wary the first time I made this vegetarian chili recipe from the Junior League of Northwest Arkansas "Add Another Place Setting" cookbook.  My family (read Keith) was even more skeptical.  However, it is delicious, flavorful, satisfying...you don't miss the meat at all!  I like to pair this with corn bread muffins.  Yummy!

Vegetarian Chili

1 onion, chopped
1 green bell pepper, chopped
2 tsp vegetable oil
1 (28 oz) can crushed tomatoes
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can chili beans
1 (15 oz) can whole kernel corn
1 (6 oz) can tomato paste
1 (4 oz) can whole green chills
1/4 cup chili powder
1 Tbsp cumin
1 tsp salt
1/2 tsp pepper
6-8 tsp sour cream
1-8 Tbsp shredded cheddar cheese

Saute the onion and bell pepper in oil in large saucepan until tender.  Stir in the tomatoes, kidney beans, chili beans, corn, tomato paste, green chiles, chili powder, cumin, salt and pepper.  Bring to a boil, stirring frequently.  Reduce the heat at simmer for 1 hour.  Ladle into serving bowls and top each with 1 tsp of sour cream and 1 Tbsp cheese.

Thursday Night Football Super Yummy Vidalia Onion Dip

I love onions!  This dip was first brought to one of my Christmas parties by my friend Anne.  I scarfed it down.  Was addictive!  Make it for your next tailgate or party!

Vidalia Onion Dip

2 large Vidalia onions, chopped
1 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise

Preheat oven to 350.  Grease 8x8 pan.  Combine ingredients and pour into greased pan.  Bake for 20 minutes or until golden brown and bubbly.  Serve with Ritz crackers.

Dress up your boxed Brownies with Cappuccino Buttercream Frosting

I've mentioned before that I love Aldi's boxed brownie mix.  Normally I just top these brownies with powdered sugar.  However, if I want to impress my friends, I will add this super easy cappuccino butter cream frosting.  Note:  This frosting also really dresses up Costco brownie bites!

Easy Cappuccino Buttercream Frosting

1 (1.16 oz) envelope instant mocha cappuccino mix (2-3 Tbsp)
1/4 cup hot milk
1/2 cup butter, softened
1 lb powdered sugar

Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely.  Pour milk mixture into a mixing bowl; add softened butter and beat at medium speed with mixer until well combined.  Gradually add powdered sugar, beating until smooth and fluffy.

Sweet and Savory Green Beans 'n Bacon Bundles

I make this green beans recipe when ever I make ham or turkey.  It's kind of a spin on Southern green beans, but look a lot prettier.  I love them...give them a try!

Sweet and Savory Green Beans 'n Bacon Bundles

1/2 pound bacon strips, cut in half crosswise

2 (16 oz) vertical packed or whole green beans

1 cup bean juice

1/4 cup packed brown sugar

Dash of salt

Dash of pepper 

1/2 tsp allspice

Preheat oven to 375.  Wrap the half slices of bacon around 10-12 beans; fasten with toothpicks.  Place the bundles in a shallow baking dish.  Mix the bean juice and the brown sugar together in a small bowl and pour over the beans.  Sprinkle the salt, pepper, and allspice over the bean bundles.  Bake 25 minutes (don't overcook).  Turn once during cooking and baste.

Comforting Chicken and Stuffing in a Crock Pot

My Aunt Sharon is a great cook!  A few years ago, she sent me this awesome recipe for chicken and stuffing casserole.  It's decadent, delicious and made in the crock pot!

Comforting Chicken and Stuffing in a Crock Pot

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can (10 1/2 oz) cream of chicken soup
1 can (10 1/2 oz) cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2-3 cups Pepperidge Farm Herb Stuffing Mix
1/2 cup melted butter
salt and pepper to taste

Season chicken breasts with salt and pepper; place in crock pot.  Top each chicken breast with a slice of Swiss cheese.  Combine soups, broth and milk.  Pour over chicken.  Cover with seasoned stuffing mix and drizzle with melted butter.  Cover and cook on low 8 hours.

My FAVORITE Curry Chutney Turkey Burgers with Carrot Slaw

I cut out this recipe from Parade Magazine about 10 years ago!  I crave this burger.  Feel free to swap the turkey for ground chicken.  Oh my...might have to make these tonight!

Curry Turkey Burgers

2 Tbsp olive oil

1/2 cup red onion, diced

2 tsp curry powder

1 lb ground turkey or chicken

1 egg, lightly beaten

1/2 cup fresh breadcrumbs

1/4 cup Granny Smith apple, peeled and grated

1/4 cup mango chutney

2 green onions, white and light green part only, thinly sliced

4 hamburger buns, toasted

Mayonnaise

Preheat grill.  Saute onions in olive oil until softened.  Add curry powder and cook one minute more. Remove from heat and cool a few minutes.  Combine seasoned onions with all remaining ingredients except buns.  Create 4 evenly sized patties.  Grill approximately 5 minutes per side or until thoroughly cooked.  To serve, toast buns, spread with mayo, add cooked turkey burger and top with carrot slaw.  Enjoy!!

Carrot Slaw

Dressing

3 tbsp olive oil

1-1/2 tbsp lemon juice

1 tsp dijon mustard

1/2 tsp sugar

Salad

6 carrots, peeled and grated

1 tbsp chives, chopped

Whisk together dressing ingredients.  Pour over grated carrots and chives.  Stir to combine. 

Saturday Night Special Crab Fettuccine with Basil Cream Sauce

This is a special occasion dish - perfect for an anniversary or birthday! It is from my Junior League of Minneapolis cookbook and is really, really good.  If you can, use crab from the meat department (instead of canned crab) to do it justice.  I hope you decide to give this recipe a try...you will not be sorry!

Crab Fettuccine with Basil Cream Sauce

3 Tbsp butter

3 Tbsp olive oil

2 tomatoes, peeled, seeded and chopped

1 clove garlic, minced

1/3 cup whipping cream

1/3 - 1/2 cup dry white wine

1/2 cup finely chopped fresh basil leaves

1/2 cup cooked fresh or frozen crabmeat

salt and pepper to taste

1/4 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

1 lb uncooked fettuccine

Melt butter and oil in saucepan over medium heat.  Add tomatoes and garlic; simmer slowly until tomatoes soften and begin to break down.  Add cream and 1/3 cup white wine.  Simmer 10 minutes, thinning with additional wine if sauce becomes thicker than heavy cream.  Stir in basil, crabmeat, salt and pepper.  Simmer 3 minutes.  Add 1/2 of Parmesan cheese and 1/2 of parsley.  Keep sauce warm. Cook pasta as directed on package. Drain. Toss with sauce.  Garnish with whole basil leaves, remaining cheese and parsley.  

Make Homemade Wine Coolers for Your Halloween Party!

I was a teenager in the glorious '80s!  It was sa-weet, like totally awesome, bitchin'...well you get the idea.    For the most part, my group of friends were rule followers.  However, every once in a while we'd rebel.  That rebellion included indulging in wine coolers.  Bartles and James...ahhh.  

As you are making plans for your Halloween Party this weekend, consider making a vat of homemade wine coolers!  It will make your party, like, so rad!

Wine Coolers for a Crowd

4 (10 oz) boxes, frozen sliced strawberries, thawed

4 (6 oz) cans frozen lemonade concentrate, thawed

1 gallon rose wine

2 quarts club soda

Combine all ingredients in a large container, mix throughly and serve chilled. 

From Scratch Heavenly Brownies

Don't get me wrong, I love me some boxed Aldi brownie mix.  But, just because you are out of brownie mix, doesn't mean you can't make brownies.  Check out this super easy recipe that you mix in a saucepan and bake in the oven.

Heavenly Brownies

1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
6 Tbsp unsweetened cocoa powder
3 eggs
1 1/2 cups sugar
1 tsp vanilla extract
2 Hershey bars chopped (or 1/2 cup chocolate chips)

Preheat oven to 325.  Grease 8x12 inch pan.  Combine first 3 ingredients and set aside.  Melt butter in saucepan over medium heat; add cocoa, stirring constantly until the consistency of chocolate sauce.  Remove from heat.  Add eggs, stirring until smooth.  Add flour mixture, stirring until smooth.  Sire in vanilla.  Let cool about 5 minutes.  Stir in chocolate pieces.  Bake at 325 for 25 minutes or until wooden pick inserted in center comes out clean.

Sun Dried Tomato Spread with Homemade "Sun Dried" Tomatoes

Roma tomatoes were on sale last week at Aldi for $.99/dozen.  What a great deal!  I decided to try something new with them: I made my own "sun dried" tomatoes!  Before you roll your eyes and say, too much work.  I want you to check out the instructions.  If you have the time...make them!

Once you have the sun dried tomatoes, make this Sun Dried Tomato Spread!  This speed was from my favorite Junior League cookbook (JLNV What Can I Bring?).  In fact, it was so well liked that it was one of the recipes we featured when we sold the cookbook.  It's fantastic as an appetizer spread or in the morning on bagels.  Hope you give it a try!

Sun Dried Tomato Spread

8 sun dried tomato halves packed in oil, patted dry
1 garlic clove, minced (or 1 heaping tsp minced garlic from jar)
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
4 oz cream cheese, softened
1/2 cup sour cream
salt and pepper to taste

Puree first 5 ingredients in a food processor until smooth.  Add cream cheese, sour cream, and salt and pepper to taste, stopping to scrape down sides.  Store in refrigerator until ready to serve.  Best with French bread slices.

Homemade "Sun Dried" Tomatoes

1 dozen Roma tomatoes, halved and seeded
2 Tbsp olive oil, plus additional oil for storage

Preheat oven to 225.  Wash, slice and seed tomatoes.  Toss with 2 Tbsp olive oil and place on baking pan with sides.  Bake in oven for 4-5 hours.  Remove from oven and place in container.  Drizzle with olive oil and store in fridge until ready to use.

Crock Pot White Chicken Chili

I love this recipe for White Chicken Chili.  For one, it's cooked in the crock pot.  Second, it has enough zing to satisfy Keith and Anna (we ladle on sour cream and cheese to mellow the heat for me and the boys).  Third, Aldi currently has green and jalapeño peppers in stock and on sale!  (In fact, all the ingredients, including the spices ($.99 for big bottles) are available at Aldi.)

I have the luxury of staying at home during the day, so I prepare the ingredients for this crock pot chili in the morning.  However, you could easily prep the night before, plug in, and press start before leaving for work.  Enjoy!

Crock Pot White Chicken Chili

3 (15 oz) cans Great Northern Beans, drained and rinsed

1 can corn, drained (optional)
1 lb chicken breast, cooked and diced (or shredded)
1 cup chopped white or yellow onion
1 1/2 cups chopped yellow, red, and/or green peppers
2-3 jalapeño peppers, stemmed, seeded, and finely diced
2 garlic cloves (or 1 heaping Tbsp chopped garlic from a jar)
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
3 1/2 cups chicken broth
sour cream
shredded cheddar cheese
tortilla chips

Combine all ingredients, except sour cream, shredded cheddar, and chips in slow cooker.  Cover and cook on low 8-10 hours.  Ladle into bowls and top with sour cream, cheese, and chips.

Figlio-style Gnocchi with Ham and Peas

When I was in college, one of my favorite "special occasion" meals was the tortellini with ham and cheese served at Figlio restaurant in the uber-trendy Uptown neighborhood of Minneapolis.  When I saw this recipe for ham and cheese gnocchi on Food Network, I thought it might be similar.  Since gnocchi and the rest of the ingredients are always at Aldi, I thought this would be a good one to try!  Hope you like it!

Gnocchi with Ham and Peas

1 Tbsp butter
1 onion, diced
8 oz ham, diced
1/2 cup fresh thyme
1/2 cup chicken broth
3/4 cup water
1 (17.5 oz) package gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
1 cup shredded Gruyere or Swiss cheese

Preheat broiler to high.  Melt butter in oven proof skillet or dutch oven.  Add onions and cook until softened (about 3 minutes).  Add ham and thyme and cook until ham is slightly browned.  Add chicken broth and water and bring to a simmer.  Add gnocchi, stir and cover.  Cook for about 5 minutes, or until gnocchi is tender.  Remove from heat and stir in peas, cream, salt and pepper.  Top with cheese and place under broiler for 3 minutes or until cheese is golden and bubbly.

3 ingredient Banana Bread

My sister just forwarded me this recipe for super easy banana bread.  3 ingredients: bananas, yellow cake mix, and eggs.  How easy is that?  Let me know what you think of it.

3 Ingredient Banana Bread

3 ripe bananas mashed up
2 eggs
1 box of yellow cake mix


Preheat the oven to 350.  Grease 2 loaf pans.  Mash the bananas.  Mix in eggs, then mix in the dry cake mix.  Divide batter into 2 pans.  Bake at 350 for 40 minutes, until knife inserted comes out clean.  

Make Your Own BUTTER

Mmmmmm....butter.  It's all I cook with.  Rich, creamy and salty.  Yep, it's high in fat, but a little goes a long way.  And did you know that butter is kind of trendy here in Nashville?  Yep.

When I was in elementary school, we visited a historic site in my town (Cahill School) and I swear we made butter every time we visited.  It wasn't difficult, but tasted divine.   I've decided to make it again.  Instead of shaking it for 30 minutes in a Mason jar, I've found that it can be made in a food processor (gotta love technology)!

I hope you make some butter for your biscuits this weekend!

Homemade Butter

1 pink heavy cream
Pinch sea salt

Pour heavy cream into food processor.  Let process for 6-7 minutes or until butter curds begin to form.  Scrape contents into a strainer and strain out buttermilk.  Place butter in small bowl and stir in sea salt.  Place in airtight container and store in refrigerator.  Use within 2 weeks.

Cravable Pan Roasted Sweet Potatoes with Spinach

Sweet potatoes are in season! Yay!  I love them baked, fried, any way I can get them.  One of my neighbors has a connection with a sweet potato farmer in the area, so we all have lots and lots of them.

Here is a recipe that I came across via PBS, that features pan roasted sweet 'taters, spinach and some sweet and savory spices.  It's delicious!  Hope you like it too!

• Pan Roasted Sweet Potatoes with Spinach
• 2 large Sweet Potatoes (or 3 medium or 4 small), peeled and diced
• 3 tablespoons canola oil
• Large handful Spinach leaves, fresh
• 3 teaspoons Honey
• 1/2 teaspoon dried Rosemary
• 2 Pinches Chili Powder
• 2 pinches of salt

Heat oil in pan on medium for about 5 minutes.  Add diced sweet potatoes and cook until softened, about 10 minutes.  Add honey, rosemary, salt and chili powder.  Cook for an additional minute.  Add spinach and cook until spinach wilts.  

Northwest Arkansas' Famous Chicken Spaghetti

We lived in Northwest Arkansas prior to moving to Nashville.  Most people immediately think of Walmart when NWA is mentioned.  However, Tyson, the largest protein company (and my husband's former employer), was also based there.  As a result, there were fabulous chicken restaurants (and recipes) everywhere!  One unique NWA recipe is Chicken Spaghetti.  I love it and think that you will too!

NWA Chicken Spagehetti

3/4 spaghetti, cooked without salt
1 lb boneless, skinless chicken breast, and diced
3/4 lb Velveeta, cubed
1 can cream of chicken soup
1 can Rotel
1/2 cup mushrooms, sliced
1/3 cup milk

Preheat oven to 350.   Cook spaghetti.  In large pan, cook chicken breast.  Add mushrooms and cook for 5 minutes.  Add rest of ingredients, except spaghetti.  When cheese is melted add cooked spaghetti.  When completely combined, pour into a greased pan.  Bake for 30 minutes.

3 Ingredient Peanut Butter Fudge

Peanut Butter Fudge is my favorite fudge flavor!  I like it even more chocolate fudge!  Here's a recipe for PB Fudge that calls for just 3 ingredients.  Make some soon!

3 Ingredient Peanut Butter Fudge

5 cups white chocolate chips
3 cups sweetened condensed milk
3/4 cup creamy peanut butter

Spray 9x13 pan with Pam.  Melt white chocolate chips on stove over medium heat, stirring constantly.  In separate bowl, stir together sweetened condensed milk and peanut butter until well blended.  Stir into white chocolate chips and stir.  Pour into greased pan and let cool in fridge until firm.  Cut and serve.  Store in an air tight container in a cool, dry place.

White Bean, Red Onion, Tomato and Oregano Salad

I've been carrying around a photo copy of this recipe for White Bean salad for nearly 17 years.  A co-worker at The Morton Arboretum brought it to my baby shower for Anna.  I loved it!  I still do.  It's fresh and unique.  Use tomatoes and oregano from your garden for this one!

White Bean, Red Onion, Tomato and Oregano Salad

2 cups cooked white beans (like cannellini)
1/4 cup extra virgin olive oil
sea salt and pepper to taste
2 large, firm ripe tomatoes, peeled, seeded and diced
1/4 cup finely diced red onion
2 Tbsp fresh oregano leaves, cut into thin strips (or 2 tsp dried oregano leaves, crumbled)

Drain the beans of any liquid and place in a small bowl.  Season them with olive oil, salt and pepper.  Then toss with the tomatoes, red onion, and oregano.  Adjust salt and pepper to taste.

Hands Down, the best crock pot pot roast I've ever made - Braised Anise Beef

This recipe came from my friend Penny when we lived in Virginia.  The recipe was one her mom had passed along from a Chinese cooking class she had taken in DC in the early '80s.  The recipe calls for star anise and Chinese 5 Spice, which until this recipe, I had never heard of, seen, or cooked with.  Now, I find I use them both (especially the 5 spice) on a regular basis.

Braised Anise Beef

4 lb (or whatever they have at the store) chuck roast, fresh or frozen
2 Tbsp. Sugar
1/4 cup soy sauce
large pinch of 5 Spice (found in the Asian section of the supermarket)
1 heaping tsp. minced garlic (from jar)
2 Cloves Star Anise (cannot substitute regular anise)
1/4 cup water

Put chuck roast in a large crock pot. Whisk together remaining ingredients
and pour over roast. Cover and set crock pot to high. Cook for
approximately 5 - 7 hours). Remove meat and shred. Remove star anise from
crock pot and put meat back in.  Serve on hard, crusty rolls with a green salad.

Hash Brown Quiche

Love me some Sunday brunch!  I really enjoy going after church with my friends.  But, if that doesn't work out, I've got great brunch recipes that I can make at home!   I really like potatoes in my eggs, so when I found this recipe I knew I'd love it.  Hope you like it too!

Hash Brown Quiche

3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter
1 cup diced, fully cooked ham
1 cup shredded cheddar cheese
1/4 cup diced green pepper
1 Tbsp diced onion
2 eggs
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 425.  Press thawed hash browns between paper towels to remove excess moisture, then press potatoes into the bottom and up the sides of a 9 inch pie plate.  Drizzle potatoes with melted butter.  Bake at 425 for 25 minutes.  Combine ham, cheese, green pepper and onion; spoon over potato crust.  In a small bowl, beat eggs, milk, salt, and pepper.  Pour over all.  Reduce heat to 350 and bake for 30 minutes or until a knife inserted in the center comes out clean.  Allow to stand for 10 minutes before cutting.

Chicago Taffy Apple Salad

Until I moved to Chicago after graduating from college, I had never heard of a taffy apple.  Up in Minnesota, these sweet, sticky treats were called caramel apples.  A popular fall salad that showed up at just about everyone's tailgate or potluck was Taffy Apple Salad.  It's not a particularly beautiful salad, but it sure does taste delicious!  A neat version of the treat for which it's named!  Give it a try!

Taffy Apple Salad

4 Granny Smith apples, diced
1 cup Spanish peanuts, in skin
1 cup crushed pineapple
1/2 cup sugar
3 cups mini marshmallows
1 tsp flour
1 egg, scrambled with fork
8 oz whipped topping, thawed
3 Tbsp white vinegar

Night before:  Drain pineapple, save juice.  Fold pineapple and mini marshmallows in a bowl and refrigerate.  Mix pineapple juice, sugar, flour, egg, and white vinegar in pan and heat until the mixture starts to thicken.  Refrigerate pineapple juice sauce overnight.

Next day: In a large bowl, combine the marshmallow mixture, the pineapple juice mixture, the apples, Spanish peanuts, and whipped topping.  Fold until well combined.  Refrigerate until ready to serve.

Award Winning Buffalo Chicken Chili

Keith's office has a yearly chili cook off.  They bring in "celebrity" judges to rate the soups.  Keith won the grand prize last year with this amazing Buffalo Chicken Chili recipe we found on All Recipes.com.  We make this recipe almost exclusively now...it's so good!

Buffalo Chicken Chili

1 Tbsp olive oil
2 Tbsp butter
2 lbs ground chicken
1 large carrot, peeled and finely chopped
1 onion, diced
3 stalks of celery, finely diced
5 heaping tsp minced garlic from a jar
5 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp ground paprika
salt and pepper to taste
1/2 cup prepared Buffalo wing sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can crushed tomatoes
1 (15 oz) can white kidney or cannellini beans, drained
1 (19 oz) can red kidney beans, drained

In a large pot over medium high heat, melt butter and olive oil together.  Add ground chicken and cook until no longer pink (about 7-10 minutes).  Add carrot, onion, celery, garlic, chili powder, cumin, paprika, salt and pepper and cook until onion is translucent and vegetables begin to soften (about 5 minutes).  Stir in Buffalo wing sauce, tomato sauce, crushed tomatoes, white and red kidney beans and bring to a boil.  Reduce heat to medium low and cook for 1 hour, stirring occasionally.

Cyd's Neiman Marcus Dip

I first tried this recipe at my friend Cyd's Christmas party in Arkansas.  I literally had to restrain myself from eating the whole bowl.  Now, I make it for all my parties, plus it's been known to show up at a tailgate or two.  It's simple and delicious...I encourage you to make a batch!

Cyd's Neiman Marcus Dip

1/4 cup roasted, slivered almonds
4 strips bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1 tsp green onion or chives, chopped
1/2 cup mayonnaise
salt to taste

Preheat oven to 350.  Spread almonds on cookie sheet and roast for 7-10 minutes (watch so they don't burn).  Fry four bacon strips until crispy.  Let bacon cool and then crumble.  Combine all ingredients until well mixed.  Serve with Town House or Club Crackers.