My Mom's Banana Brunch Bars

My mom made these bars all the time.  They were one of her favorites.  They're one of mine too.  They are really a cross between a bar and a cake, making them really versatile.

I have no idea where my mom got this recipe, but guess that it was from either the newspaper or one of her sisters in South Dakota (funny, I do the same thing).  Hope you give these a try!

Betty's Banana Brunch Bars

Bar
1 1/2 cup all purpose flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup shortening
2 eggs
1 very ripe banana (sliced)
1/3 cup milk
1 tsp lemon juice
1/2 cup chopped walnuts
Preheat oven to 350.  Combine all the ingredients in a large mixing bowl.  Beat 2 minutes at medium speed.  Spread batter in greased 9x13 inch pan.

Streusel Topping
2/3 cup sugar
1/3 cup flour
1/4 tsp nutmeg
1/4 cup butter, room temperature
Combine streusel topping ingredients until crumbly.  Sprinkle on top of batter.

Bake at 350 for 30-35 minutes.  Cool and cut into squares.

Miss Daisy's Pimento Cheese Spread

Living in the South, pimento cheese is in every supermarket dairy case.  But, like everything else, not all pimento cheese is created alike.

I am fortunate enough to live near a grocery store that features the culinary masterpieces of Daisy King.  Miss Daisy's cakes, pies, salads and spreads are the best in Nashville.  Her recipe for pimento cheese is among the best around.  Here's the recipe so you can enjoy it too!

Miss Daisy’s Pimento Cheese

1       (4 ounce) can pimientos, drained and chopped

1/2    cup mayonnaise
1/4    cup Durkee’s sauce
2       Tbsp Dijon mustard
1/8    tsp cayenne pepper
1       clove garlic
1/3    cup finely chopped fresh parsley
1/4    tsp sugar
1       lb (16 ounces) sharp Cheddar cheese, grated

In a large bowl combine all of the ingredients except the Cheddar cheese and mix well. Add the cheese and mix again. Refrigerate. Yield: 3 1/2 cups

Hot Bruschetta Dip

I love bruschetta in the summertime with garden fresh tomatoes and basil.  Yummy!  Here's a great way to enjoy it year round: bruschetta dip!  I found this recipe on Pinterest, hope you enjoy it!

Julie's Hot Bruschetta Dip

1 cup mozzarella cheese
1 (8 oz) cream cheese, softened
1/2 cup mayonnaise
3 heaping tsp minced garlic from jar
1 (14.5 oz) diced tomatoes (plain or with basil and garlic)

Preheat oven to 425.   Grease glass pie plate.  Beat cream cheese with mixer.  Add remaining ingredients and mix until well combined.  Bake at 425 for 15-20 minutes or until golden brown. Serve with sliced Italian bread, pita crisps, or crackers.

Homemade Cream of Mushroom Soup...Yes Please!

Keith and I are the only ones in the family who like mushrooms.  Here's a great recipe for cream of mushroom soup that isn't even in the same category as the yucky (use and an ingredient only) canned stuff.  Give it a try!

Cream of Mushroom Soup

1 pound fresh mushrooms
1/2 cup butter
1/2 cup chopped onion
1/2 cup, plus 2 Tbsp flour
4 cups chicken broth
1 cup half and half
2 Tbsp dry sherry
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
salt to taste
Croutons for garnish

Finely chop half of the mushrooms; slice the remaining mushrooms.  Melt butter in large kettle or Dutch oven; sauté mushrooms and onion over low heat 15 minutes, stirring occasionally.  Blend in the flour; gradually stir in broth.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Reduce heat; simmer, covered, 20 minutes.  Stir in half and half, dry sherry, nutmeg and pepper; heat through.  Garnish with croutons.

Oh balls....Beef & Cheddar Cheese Ball

Behold the power of cheese....yum.  Here's a great cheese ball recipe to serve at your next get together!

Beef & Cheddar Cheese Ball

4 cups shredded sharp cheddar cheese

6 oz cream cheese, softened

1/3 cup mayonnaise

1 tsp Worcestershire sauce

1/4 tsp celery salt

1/4 tsp onion powder

1/3 cup chopped dried beef

1/3 cup minced parsley

Combine cheeses, mayonnainse, Worcestershire sauce, celery salt, and onion powder.  Shape into 2 balls.  Rollin in dried beef, then in parsley.  Refrigerate.  Serve with crackers. 

Prayer Bars...not just for Sundays

These prayer bars are very similar to a special Canadian cookie bar called the Nanaimo Bar.  Chocolate, custard, and coconut.  Delicious!

This recipe for prayer bars comes from my favorite 1976 Edina Morningside Church Cookbook.  I hope you give it a try.

Prayer Bars

First layer:
1/2 cup butter
4 Tbsp cocoa powder
1/2 cup powdered sugar
1 egg, beaten
1 1/2 tsp vanilla
1/2 cup chopped pecans or walnuts
2 cups graham cracker crumbs
1 cup coconut

Melt butter and cocoa over hot water.  Add powdered sugar, egg, and vanilla.  Set aside.  Mix crumbs, nuts, and coconut.  Add to first mixture and press into a 9x13 inch pan.  Chill.

Second layer:
1/2 cup butter
3 Tbsp cream
1 tsp vanilla
2 tsp dry vanilla pudding mix (not instant)
2 cups powdered sugar

Melt butter.  Add cream, vanilla, and pudding mix.  Cook 1 minute, stirring.  Remove from heat.  Add powdered sugar and spread over first mixture.  Chill.

Third layer:
Melt a 9 3/4 oz Hershey bar and spread on top.

Cut into squares and keep in refrigerator or freeze.

Stir Fry Vietnamese Beef and Potatoes

I grew up in the Twin Cities where Vietnamese food was everywhere.  My family's favorite restaurant was Saigon Too in the Knollwood Shopping Center in Hopkins.  I swear we went there once a week! One of their comfort food dishes was beef and potatoes.  It was different, depending on who was in the kitchen, but was always good.

Stir-Fry Beef and Potatoes (Thit bo xao khoi tay)

¼ cup canola oil

2 lbs small Yukon potatoes, sliced ½ inch thick rounds

1lb of sliced beef (Beef Top Round)

1 tsp salt

2 tsp of crushed black pepper

3-4 chopped cloves of garlic

2 tbsp fish sauce

1 tbsp oyster sauce (optional, if not available increase fish sauce by another tbsp)

½ onion, sliced pole to pole

Heat oil in a large skillet over medium-high heat.  Add some of the potatoes to hot oil and fry until golden brown and crispy on both sides. Do not crowd the pan. Removed golden potato crisps and drain on plate layered with paper towels. Continue frying the rest of potatoes and set aside.  Pour off the all the oil except for 2 tbsp. Add sliced beef to hot skillet, lightly season with salt and pepper.  Stir in the chopped garlic, sliced onion, fish sauce and oyster sauce. Remove stir-fry from heat when the beef is pink, medium to medium rare.  Layer the fried potato crisps on a platter and then pour the stir-fry mixture over the potatoes. Serve immediately.

Mrs. Clay's Special K Bars - Still One of My Favorite Treats

I took flute lessons from our minister's wife, Marian Clay, for 9 years.  In junior high I would ride the bus to their house after school, where she would graciously give me a snack before my lesson.  One of my favorite treats were her Special K bars.  My mom NEVER made these bars.  I loved (and continue to love) them.  I think you will too!

Mrs. Clay's Special K Bars

1 (6 oz) package chocolate chips
1 (6 oz) package butterscotch chips
1 cup white Karo syrup
1 cup sugar
1 1/2 cup peanut butter
5 cups Special K cereal (or Rice Krispies)

Melt together chocolate chips and butterscotch chips.  Set aside.  Bring to boil Karo syrup and sugar.  Remove from heat and stir in peanut butter until melted and well blended.  Stir in cereal.  Press into greased 9x13 inch pan before completely cool. Spread on chocolate. Cut into squares.

5-Way Lasagna...donin' it Cincinnati style

When folks from Cincinnati suggest a 3-way (or 4-way or 5-way), don't be alarmed.  They're not talking sex (well at least I don't think they are, wink!), they're talking chili.  Cincinnati is famous for their sweet, spicy chili that's usually served over spaghetti (2-way), with cheese (3-way), with spaghetti, cheese, and onions (4-way), and with spaghetti, cheese, onions, and beans (5-way) .  It tastes nothing like the Tex-Mex chili we're all accustomed to, but it sure is delicious!

Here is a recipe based on Cincinnati chili for lasagna that came from the Arkansas Democrat-Gazette at least 5 years ago.  I love it because it's easy and portable.  Hope you give it a try!

5-Way Lasagna

1 tsp vegetable oil
1 pound lean ground beef
1 large onion (1 cup chopped)
1 (15 oz) can red kidney beans, rinsed and drained
3 (8 oz) cans no salt added tomato sauce
1 Tbsp bottled minced garlic
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
ground red pepper (cayenne) to taste
salt to taste
8 no-cook lasagna noodles (1/2 box)
2 cups shredded sharp Cheddar cheese

Preheat oven to 375.  In large Dutch oven or soup pot, heat oil on medium high just until hot.  Crumble ground beef into skillet.  Peel and coarsely chop onion, adding it to skillet as you chop.  Cook, stirring frequently, until ground beef is finely crumbled and completely browned, about 5 minutes.  Reduce heat to medium.

Meanwhile, rinse and drain kidney beans, and set aside. Note: Beans are layered into lasagna when assembling it, not stirred into the sauce.

To the browned ground beef mixture, add tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice, and cloves.  Stir to mix well.  Adjust to taste with ground red pepper and salt.  Reduce hat to simmer, and cook, stirring form time to time, until ready to assemble lasagna.

To assemble lasagna
Coat an 8x8 glass casserole dish with Pam.  Spread about 1 cup of meat sauce in bottom of dish.  Top with 2 lasagna noodles, 1 cup meat sauce, 1/3 of beans, and 1/4 cup cheese.  Repeat this layer twice.  Top with remaining 2 lasagna noodles, remaining meat sauce, and cheese.

Coat a piece of foil with Pam and cover lasagna tightly.  Bake at 375 for 50 minutes, then uncover and bake 10 minutes longer or until cheese bubbles.  Remove from heat at rest 10 minutes before serving.

Curry Chicken Salad Fit for a Queen (Really!)

It's a snow/ice day here in Nashville.  We had plenty of warning, so I stocked up at Aldi and Costco this weekend and was cooking all day yesterday.  One dish I made was a yummy curry chicken salad using meat from a Costco rotisserie chicken ($4.99 can't beat it).  This recipe is from my Jr. League of Northern Virginia cookbook and was served to the Queen Elizabeth when she visited the University of Virginia in 1976.  It's a good one...enjoy!

Curry Chicken Salad Fit for a Queen

3/4 cup mayonnaise
1 tsp curry powder
2 tsp lemon juice
2 tsp soy sauce
-
2 cup cooked cubed chicken breast
1 (8 oz) can sliced water chestnuts, drained
1/2 lb seedless green grapes, halved
1 (8 oz) can pineapple tidbits, drained
1/2 cup chopped celery
1/2 cup slivered almonds, toasted

Combine first 4 ingredients in a small bowl.  Combine remaining ingredients in a separate bowl.  Pour dressing over mixture, tossing to coat.  Cover and chill overnight.

1970s Lemon Bars...Don't Get Much Better than This

Traditional lemon bars are one of my favorite desserts.  However, I am very, very specific about how they should taste.  To me there are none better than the late Joyce Emerson's.  Her recipe is in my beloved 1976 Edina Morningside Church Cookbook and is the only recipe I ever make.  Enjoy!

Joyce's Lemon Bars

Crust
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, room temperature
Preheat oven to 350.  Mix crust ingredients and pat into 8x8 inch pan.  Bake 15-20 minutes.

Filling
2 eggs, beaten
2 Tbsp flour
Juice and rind of 1 lemon
1/2 tsp baking powder
1 cup sugar
Beat filling ingredients and pour over baked crust.  Bake at 350 for 25 minutes.

Frosting
1 Tbsp milk
1 tsp vanilla
2 Tbsp butter, room temperature
1 cup powdered sugar
Beat frosting with mixer and frost bars when cool.

Cut into squares.

Mom's "Gourmet" Baked Shrimp...Rich, Easy, Impressive

I remember my mom making this recipe when her "Gourmet" group came for dinner.  It made the house smell wonderful and tasted rich and decadent.  Think of it as a kind of scampi.  This recipe came from the Bon Apetit cookbook, "Too Busy to Cook." It would be a great dish to make for your shrimp loving honey on Valentine's Day.  Enjoy!

Mom's "Gourmet" Baked Shrimp

1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 Tbsp fresh lemon juice
3 large garlic cloves, minced
2 tsp basil
1 tsp Worcestershire sauce
3/4 to 1 tsp hot sauce
1/2 tsp salt
2 lbs large shrimp (about 32) shelled and deveined, tails left intact
1/2 cup dry unseasoned breadcrumbs

Preheat oven to 450.  Combine first 9 ingredients in shallow 2 quart baking dish and mix well.  Remove 1/4 cup of this mixture and set aside.

Add shrimp to baking dish and mix thoroughly.  Combine breadcrumbs with reserved butter sauce and sprinkle over shrimp.  Bake 10-15 minutes.  Serve immediately.

Overnight Eggs Benedict Casserole...Yes, I said Casserole!

I love eggs benedict.  I'm not a poached egg girl (I know, how unsophisticated), but I love it with a scrambled egg.  And hollandaise sauce, ah, don't get me started.  Delish!  I recently came across this recipe for eggs benedict casserole on Pinterest that sound's divine.  I think it would be perfect for my honey on Vantine's Day morning!  This is a make ahead meal, so prep work will take place the day before.  Enjoy!

Overnight Eggs Benedict Casserole

Casserole
1 pound Canadian bacon, diced (leftover fully cooked ham can be used instead) 
6 English muffins, diced
8 eggs
2 cups half-and-half or milk
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Hollandaise sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted
pinch of salt

Butter a 2 1/2 quart baking dish. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. In a mixing bowl, whisk the eggs with the half-and-half, onion powder, salt, pepper and paprika. Pour the egg mixture over the casserole. Cover baking dish with plastic wrap and refrigerate overnight.

In the morning, heat the oven to 375F. Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes or until the eggs are barely set. Remove foil and continue to bake the casserole for an additional 15-20 minutes or until eggs are completely set. Remove from the over and let cool slightly while making the hollandaise sauce. 

To make sauce, place the egg yolks and lemon juice in a stainless steel bowl. With an electric hand mixer, whisk until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with very little simmering water (the water should not touch the bottom of the bowl) and continue to whisk rapidly, slowly drizzling in the melted butter. Whisk until the sauce is thickened and doubled in volume. Remove the bowl from the heat and stir in the salt. Serve hot over the casserole.

Peanut Butter Round-up Cookies

Looking for a new take on a traditional peanut butter cookie?  Try my mom's recipe for peanut butter round-ups.  Yum!

Peanut Butter Round-Ups

1 cup soft shortening (or butter)

1 cup brown sugar

3/4 cup white sugar

2 eggs

1 cup peanut butter

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 cup oatmeal

Preheat oven to 350.  Mix together flour, baking soda and salt.  Set aside.  In a medium bowl, mix shortening, brown sugar, white sugar, eggs, and peanut butter until well combined.  Gradually mix in flour mixture.  Fold in oatmeal.  Place teaspoon fuels of dough on cookie sheet and bake for approximately 10 minutes.  

Delicious (everything but the kitchen sink) Cookies

These were my mom's favorite cookies to make.  I'm not sure if it's because of the flavor or because the recipe made A TON (and she wouldn't need to make cookies for a while).  I remember her storing these cookies in old gallon ice cream buckets.  Hehe, gotta love it!

Mom's "Delicious Cookies"

1 cup sugar
1 cup brown sugar
1 cup margarine/butter
1 cup oil
1 egg
1 tsp vanilla
1 cup oatmeal
1 tsp salt
1 tsp cream of tartar
1 tsp soda
3 1/2 cups flour
1 cup Rice Krispies
1 cup flaked coconut
1 cup chocolate chips
1/2 cup pecans or walnuts

Preheat oven to 350.  Blend sugar, margarine, oil, egg, and vanilla.  Add flour, salt, soda, cream of tartar.  Fold in remaining ingredients.  Drop from spoon or rollin balls and flatten with fork.  Bake at 350 for 12-15 minutes.  Makes 100 cookies!

Crock Pot Deviled Beef

This recipe for deviled beef comes from my old church cookbook.  Ironic, huh?  Serve this crock pot dish over egg noodles for an easy weekday meal.  Hope you like it!

Slowly Deviled Beef

2 lbs beef stew meat, cut in 1 inch pieces
1 envelope seasoning for sloppy joes
1 (6 oz) can tomato paste
1 cup corsely sliced celery
1 green pepper, large dice
1/2 cup water
2 Tbsp vinegar

Place all ingredients in crock pot.  Stir to combine, cover, and cook for 10 hours on low or  5 hours on high.

Dad's Favorite Corn Casserole

I have been looking for this recipe for years.  Little did I know that it was hidden in a remote section for my 1976 church cookbook!

I can imagine the smell of this dish, the look of this dish (down to the casserole pan), and even the taste.  Because of the corn, it had a distinctly sweet(ish) flavor.  I haven't had this casserole in decades.  Really, not since before my Dad died in 1986.  Can hardly wait to have it again!

Dick's Favorite Corn Dish

1 can creamed corn
1 medium onion, chopped
2 stalks celery, thin dice
1 lb ground beef
1 large red potato, sliced into bite sized pieces
salt and pepper to taste

Preheat oven to 350.  Brown ground beef, onion, and celery together. Stir in creamed corn and sliced potato.  Bake in covered casserole for 30 minutes; uncover last 10 minutes for browning.

Real Men Don't Eat Quiche. Really? Here are 2 recipes to change their minds.

Remember the catchphrase of the 80s..."real men don't eat quiche?"  Both these quiche recipes are from the 1970s.  I hope you give them a try!

Mom's Quiche Lorraine

1 cup sliced ripe (black) olives
4 slices bacon, diced
1/4 cup finely chopped onion
1 1/2 cups milk
1 tsp salt
1/2 tsp dry mustard
3 eggs
2 cups shredded sharp Cheddar cheese
1 (9 inch) pastry shell

Preheat oven to 450.  Brown diced bacon with onion in skillet.  Add milk, salt, and dry mustard and heat until bubbles form around edge of pan (scalding).  In medium bowl, beat eggs lightly and stir in cheese.  Add hot milk mixture.  Pour into unbaked pie shell.  Bake at 450 for 10 minutes.  Reduce heat to 350 and bake 25-35 minutes longer or until set in center.  Cool 5-10 minutes before serving.

Bab's Crab Meat Quiche

3 eggs, slightly beaten
1 cup sour cream
1/2 tsp Worcestershire sauce
3/4 tsp salt
1 cup shredded Swiss cheese (or Gruyere)
1 (7 1/2 oz) can crab meat, drained and flaked
1 (13 1/2 oz) can French fried onions
1 (9 inch) baked pastry shell.

Preheat oven to 300.  Combine all ingredients and pour into pastry shell.  Bake at 300 for 55-60 minutes or until set.  Serve hot.

Broccoil Casserole - 3 Ways

Not everyone likes broccoli.  I do, Keith does, Ben does, Anna and Jon don't.  Now, to be honest, I didn't always like broccoli.  Cooked, soggy broccoli, yuck.  Velveeta changed the way I feel about this green veggie.  Yum.  So tasty.  I've included that recipe here (kids tend to like it), plus 2 more that may appeal to your more sophisticated palate.  Enjoy!

Velveeta/Ritz Broccoli Casserole

3 (10 oz) packages frozen, chopped broccoli
3/4 lb (12 oz) Velveeta, cubed
36 Ritz crackers, coarsely crushed
1/4 cup butter, melted

Preheat oven to 350.  Greast 2 quart casserole pan.  Combine broccoli and cheese.  Spoon into casserole.  Mix together cracker crumbs and melted butter.  Sprinkle over broccoli.  Bake uncovered at 350 for 45 minutes.

Joyce's Cheesey Broccoli Casserole

2 (10 oz) packages frozen, chopped broccoli
1 (8 oz) package cream cheese
1 oz Roquefort (blue) cheese
1 cup half-and-half
1 cup Pepperidge Farm herb dressing crumbs

Preheat oven to 350.  Steam broccoli until nearly tender.  Place in greased 2 quart casserole.  Over low heat, combine cream cheese, Roquefort cheese, and half-and-half until cheese is melted (will thicken as it cooks).  Pour mixture over broccoli and sprinkle with herb dressing crumbs.  Bake 30 minutes at 350.

Broccoli Curry Casserole

1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp lemon juice
1/4 tsp curry powder
2 (10 oz) packages broccoli
1/2 cup dried bread crumbs
2 tbsp butter, melted

Preheat oven to 300.  Cook broccoli until nearly tender.  Place in greased 2 quart casserole.  Mix sour cream, lemon juice, and curry powder.  Pour over broccoli.  Mix together bread crumbs and melted butter.  Sprinkle over sauce.  Bake uncovered at 300 for 30 minutes.

Dad's Thick Chili

My Dad died when I was 18.  I don't think I ever appreciated what a great cook he was.  Like most things in his life, he was passionate about it.  I remember him sautéing  up pounds, yes POUNDs, of onions and garlic in butter.  Permeated the whole house!  Here is his recipe for "Thick Chili."

Dad's Thick Chili

3 cans kidney beans (including liquid)
1 small can tomato sauce
1 small can tomato paste
1 can condensed tomato soup
1 cup chopped onions
1 lb ground beef, browned and crumbled
2 Tbsp chili powder
1 tsp salt
1 Tbsp flour
3 Tbsp water

Brown meat in large soup pot.  Add all ingredients, except flour and water.  Mix together flour and water and stir into chili.  Cover and simmer on low 1 hour.

Mom's Cheesy Company Chicken - delicious chicken and rice casserole

My mom was a great cook.  Due to health issues she doesn't make more than instant coffee now, but back in the day she really could cook (or at least follow a good recipe). A perennial favorite casserole in my house is her recipe for "Cheesy Company Chicken."  I think she clipped the recipe from the newspaper or was given it by a relative in the early 1970s (it made it into the 1976 church cookbook).  It's a winner.  I hope you like it!

Cheesy Company Chicken

4 boneless, skinless chicken breasts
4 Tbsp butter
Flour, seasoning salt and pepper (to coat chicken)
1 can cheese soup
1 cup milk
2 Tbsp minced onion
2 cups cooked rice
1 tsp salt
1 cup frozen peas
1 cup sliced fresh mushrooms
1 cup crushed Cheez-its
3 Tbsp butter, melted

Preheat oven to 350.  Flour and season chicken.  Melt 4 Tbsp of butter in frying pan.  Brown chicken in butter, approximately 6 minutes per side.  Remove from pan and slice chicken into bite-sized pieces. Add onion to the pan and cook until soft, then add soup and milk to pick up drippings.  Prepare rice, then spread cooked rice in greased 2 quart baking dish.  Sprinkle rice with peas, mushrooms, and cover with chicken.  Combine cracker crumbs and 3 Tbsp melted butter.  Sprinkle over casserole.  Bake 35 minutes at 350.

Blue Cheese Stuffed Celery...Grownup Ants On A Log

I love celery.  Yep, when the veggie trays are put out, I'm the weirdo grabbing the celery while everyone else is popping cherry tomatoes and chomping on carrots.  Of course, I love celery with peanut butter (and raisins for Ants On A Log) and blue cheese dressing.  This recipe brings celery into the realm of classy hors d'oeuvres.  It's easy to make and tastes delicious!  Hope you make some for your next get together!

Blue Cheese and Walnut Stuffed Celery

12 celery ribs
1/4 cup crumbled bleu cheese
1/2 cup cream cheese, softened
3 Tbsp sour cream
1/2 cup chopped walnuts

Wash celery.  Combine bleu cheese, cream cheese, sour cream and 1 Tbsp chopped walnuts until well incorporated.  Spread or pipe cheese mix into celery ribs.  Sprinkle with remaining nuts.  Cut celery into appetizer (2 inch) pieces.  Chill until ready to serve.

"Great Chicken"....my original go to recipe and still a "great" choice for dinner

My mom gave me my own copy of Bon Apetit's "Too Busy To Cook" cookbook when I was a senior in college.  One of the first recipes that I made (and continue to make) is its easy do-ahead "Great Chicken."  This is a recipe that would make Sandra Lee smile.  I think it will make your family smile too!

Great Chicken

1 (8 oz) bottle Russian salad dressing
1 cup orange marmalade
1 envelope onion soup mix
3 whole, bone in chicken breasts, halved and skinned (or 6 boneless/skinless)

Combine first 3 ingredients in large bowl and mix well.  Add chicken, turning to coat.  Cover and marinate in refrigerator overnight.

Preheat oven to 350. Arrange chicken in a 9x13 inch baking dish and bake 15 minutes.  Baste generously, turn chicken over and baste again.  Continue cooking, basting occasionally until chicken tests done, about 45 minutes.  (Note: boneless skinless chicken breasts will bake for about 20-30 minutes.)

Artichoke and Curry Rice-A-Roni Salad...the San Francisco Treat

Hear the name Rice-A-Roni and if you're of a certain age, you will start singing it's theme song: Rice-A-Roni the San Francisco Treat.  Yep, I love me some RaR.  Chicken flavor mixed with steamed peas...yes, please!  However, RaR is delicious beyond the stove top.  Give this yummy RaR salad (from the official RaR website) a try...you'll love it!

Rice A Roni Curry Artichoke Salad

1 (6 oz) box chicken flavor Rice-A-Roni
2 Tbsp vegetable oil
3/4 tsp curry powder
2 (6 oz) jars marinated artichoke hearts, quarterd and juice reserved.
1/3 cup mayonnaise
1/2 cup sliced pimento stuffed green olives
1/2 cup green bell pepper
4 green onions, chopped
ground black pepper to taste

In a large skillet over medium heat, sauté rice-vermicelli mix in oil and curry powder until golden brown, stirring frequently.  Add 2 1/2 cups water and seasoning and bring to a boil.  Cover and simmer on low for 15-20 minutes or until rice is tender.  Cool.

Drain artichoke hearts, reserving juice from 1 jar.  Combine reserved marinade and mayonnaise.  Stir mayonnaise, olives, bell pepper, green onion into cooled RaR.  Season with pepper to taste.  Chill at least 1 hour before serving.

Paula's Beef Stew

Some days are simply known as stew days.  You know them.  Blustery, snowy...not fit for man nor beast.   Those from up north may not believe that Nashville gets blustery weather.  I didn't believe it until we moved here.  Folks, it gets cold.  Yes, this Minnesota girl is saying that it gets cold in the South.  I'm not talking wimpy 40 and put on the fur.  As I type this, it is 17 with a windchill below zero.  Yikes!

It should come as no surprise that I like to beat the cold with FOOD!  This classic recipe for beef stew by Paula Deen is perfect on frigid days like today.  Give it a try!

Paula's Beef Stew

2 lbs stew meat
2 Tbsp vegetable oil
2 cups water
1 Tbsp Worcestershire sauce
1 garlic clove peeled (you will remove this later; I sometimes used 1 tsp minced garlic and leave it)
2 bay leaves
1 medium onion, diced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash ground allspice 
3 large carrots sliced
3 ribs celery chopped
2 Tbsp cornstarch

Heat vegetable oil in large soup kettle (I use my Dutch oven).  Add stew meat and brown.  Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice.  Cover and simmer 1 1/2 hours.  Remove bay leaves and garlic clove (remember if you used minced garlic, don't worry about removing).  Add carrots and celery.  Cover and cook 30-40 minutes longer.  To thicken, remove approximately 1 cup of liquid.  Combine cornstarch with 1/4 cup hot water.  Mix until smooth.  Add cornstarch mixture to cup of hot liquid.  Stir until blended.  Add to stew and stir until blended.  Note: I sometimes add a diced potato when I add the carrots and celery.