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.

Strawberry Pretzel

Happy Birthday to my sweet, strawberry-loving husband, Keith!  One of his favorite (and mine too) strawberry dishes is the versatile strawberry pretzel dessert.  Some of my friends refer to this as a salad (maybe because of the Jello and fruit?).  I consider it a dessert.  It's so good...you'll be craving this on your birthday too!

Strawberry Pretzel

3 Tbsp sugar
2 cups crushed pretzels
3/4 cups melted butter
1/2 cup powdered sugar
8 oz package cream cheese, softened
2 1/2 cups boiling water
1 regular container whipped topping, thawed
6 oz package strawberry Jello
10 oz package frozen strawberries
1 1/2 cups mini marshmallows

Preheat oven to 350.  Mix sugar, pretzels and melted butter in 9x13 pan.  Bake for 15 minutes at 350, mixture will look bubbly.  Set aside to cool.  Cream together cream cheese and powdered sugar.  Fold whipped topping and marshmallows into cheese mixture.  Spread over baked pretzel layer.  Boil 2 1/2 cups of water; dissolve in strawberry Jello.  Stir in frozen strawberries.  Chill Jello until slightly thickened, then spread over top cheese/whipped topping layer and chill until Jello is completely set.  Store in the refrigerator.  May be made ahead of time.

Options:  Try making with raspberry Jello and frozen raspberries or peach Jello and frozen peaches.

Cravable Mexicorn Rice

I am always looking for an interesting side to accompany simple tacos or enchiladas.  I came across this recipe recently and made it to accompany a meal I was bringing to neighbor who had just had a baby.  It's delicious!  In addition to accompanying Tex-Mex, I think it would be a popular potluck or tailgate item.  Hope you like it as much as I do!

Mexicorn Rice

1/2 cup chopped onion
1 (10 oz) bag yellow rice
2 (11 oz) cans Mexicorn
1 can cream of celery soup
4 Tbsp butter, divided
2 cups shredded cheddar, divided

Preheat oven to 350.  Saute onion in 2 Tbsp butter.  Add rice and prepare and cook according to package directions.  Gently fold in drained corn, soup, remaining 2 Tbsp butter, and 1 cup cheese until well combined.  Pour into baking dish and top with remaining 1 cup of cheese.  Bake at 350 for 25 minutes or until bubbly.

Tastes like a Restaurant Creamy Tomato-Sausage Sauce for Pasta...Oooh...Ahhhh

This recipe is truly restaurant worthy.  Of course it's from my favorite Junior League Cookbook, "What Can I Bring?" from JL Northern Virginia.  I can't tell you how many times I've made it.  Usually, I follow the recipe as listed, but have on occasion used bulk Italian sausage instead of links.  Either way, it's a winner!

Creamy Tomato-Sausage Sauce for Pasta

1 lb hot or mild Italian pork sausage links
3 Tbsp butter
1 tsp finely chopped fresh or dried rosemary
1 (28 oz) diced tomatoes
3 Tbsp water
Dried pepper flakes to taste (1/2 to 1 tsp)
Salt to taste
3/4 cup heavy cream
1/2 to 1 lb cooked pasta (shells or penne work great)
1/2 cup shredded Parmigiano-Reggiano cheese

Boil sausage links in water to cover 3-4 minutes (they will NOT be thoroughly cooked); let cool and slice into thin rounds.  Melt butter in skillet over medium-high heat; add sausage and cook until lightly browned.  Add rosemary, tomato, and 3 Tbsp water.  Cook 7-10 minutes or until water is evaporated and tomato forms a sauce.  Add red pepper flakes and salt to taste. Gradually add cream and cook, stirring often, until cream is reduced by half and sauce is creamy.  Remove skillet from heat.  Add pasta and cheese to sauce, tossing to coat.  Serve immediately.

Apple Kugel -- Pasta for Breakfast, Yes Please!

As you all know, I grew up in Minnesota.  And, while I'm not Jewish, there was a large Jewish community near my hometown, so I got to enjoy all sorts of scrumptious Jewish foods:  Hamantaschen, pastrami, salami, real bagels and bialy, chocolate whipped cream cake...little did I know how spoiled I was.  In fact, every time I go to Minnesota, I visit Cecil's Deli in St. Paul and order a grilled salami on a Kasier roll with raw onion and special sauce and a side of cole slaw.  Ahh...nothing like it.

Kugel is a breakfast pasta dish with Jewish origins.  No matter your faith, you should give it a try.  It's  outstanding. This recipe, is courtesy of the Junior League of Northern Virginia.

Apple Kugel

1/2 lb flat egg noodles, cooked
4 large eggs
8 oz ricotta cheese
1/2 cup butter, melted
1/2 cup sugar
1 cup milk
3 apples, peeled and sliced
1/2 tsp cinnamon sugar

Preheat oven to 375.  Combine first 6 ingredients, tossing gently.  Spoon into a breasted 2 quart baking dish.  Place apple slices on top and sprinkle with cinnamon sugar.  Bake at 375 for 1 hour.

Cinnamon Sugar:  Combine 1/2 cup sugar and 1 Tbsp cinnamon.  Store in an air tight container.  In addition to this recipe, it's delicious sprinkled on buttered toast (inspiration for Cinnamon Toast Crunch cereal).

Sun-Dried Tomato Spread

I love dips and spreads.  Honestly think I could live off them.  So yummy!  This recipe is one that the Junior League would sample when we would sample when we were selling our cookbook at fairs and other events.  It's perfect to bring to a party or to slather on a bagel for lunch.  Hope you give it a try!

Sun-Dried Tomato Spread

8 sun dried tomato halved, packed in oil, drained and patted dry
1 tsp minced, garlic from a jar
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
4 oz cream cheese, softened and cut into pieces
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, salt and pepper.  Process until smooth, stopping to scrape down sides.

Transfer spread into serving bowl. Serve with French bread slices.

Black Russian Cake

EVERYONE loves this recipe from the Junior League of Northern Virginia.  It's one of my go-to dessert recipes for holiday parties and potlucks.  It's delicious, plus you can sneak a little nip while you're putting it together.  Just kidding, well, maybe not!  Haha!

Black Russian Cake

1 (18.25 oz) package yellow cake mix
1 (5.1 oz) package chocolate pudding mix
4 large eggs
1 cup vegetable oil
1/2 cup vodka
1/2 cup water
1/2 cup sugar
1/2 cup Kahlua, divided
1/2 cup powdered sugar

Preheat oven to 350.  Beat first 7 ingredients together and 1/4 cup Kahlua at medium speed with an electric mixer until smooth. Pour into a greased and floured Bundt pan.  Bake at 350 for 50 minutes.  Combine remaining 1/4 cup Kahlua and powered sugar, stirring until smooth, to make glaze.  Let cake cool slightly, then remove from pan.  Puncture cake surface with a toothpick or fork and brush with glaze.  Let harden.

3 Ingredient Homemade Butterfinger Candy! OMG...better than original!

It's Halloween candy season!  Woohoo!  I love Butterfingers - yumm-o!  A few years ago, I tasted homemade butterfingers at a tailgate.  Goodness gracious...they were outstanding.  And, with just 3 ingredients, what could be easier?  A key ingredient is candy corn?!  Luckily, it's everywhere this time of year.  Make up a batch for your next tailgate or for an upcoming Halloween party!

3 Ingredient Homemade Butterfinger Candy

16 oz candy corn
16 oz peanut butter
3 cups chocolate chips (milk, semi-sweet or combo) or chocolate candy coating

Line 8x8 or 9x9 pan with wax paper.  Melt candy corn in microwave for 30 second increments, stirring in-between, until melted and smooth.  Add peanut butter and stir until smooth.  Place in freezer until firm (about 15 minutes).  While candy is hardening, line cookie sheet with wax paper.

When candy is firm, remove from freezer and cut into "snack size" (about 2"x1") pieces.  Place chocolate chips in clean bowl and melt in microwave at 30 second increments, stirring in-between, until melted and smooth.  Using a fork, dip the candy pieces in chocolate, turning to coat.  Place on wax paper to cool.  Place in freezer to set, store in cool dry place.

Mississippi Crock Pot Roast

I love me some pot roast.  It's comfort food at it's finest.  I'm always looking for new recipes.  A few of my friends have been talking about Mississippi pot roast.  It's supposed to be fabulous!  I haven't tried it yet, but intend to make it soon.  Here's the recipe, let me know what you think!

Mississippi Crock Pot Roast

4-5 lb chuck roast
1 package of Ranch Salad Dressing mix
1 package Au Jus Gravy mix
1 stick of butter
5-10 pepperoncini peppers

Place roast in crock pot.  Sprinkle with ranch dressing and au jus gravy mixes.  Put stick of butter on top of roast (no need to cut).  Surround stick of butter with peppers.  Cover and cook on low for 8 hours.