MiMi's Making Meals

Southwestern Taco Soup

2011-11-17T20:44:00.001-05:00

This is a very hearty soup (more like chili) and is always a "hit" with my family. It is one of my favorites, too, because it could not be any simpler to prepare. AND it is one of those "comfort foods" that we ALL love this time of year as the weather is starting to get colder!

2 lbs. ground beef
1 (1.25 oz.) packet of taco seasoning
1 can chili beans
1 can pinto beans, rinsed and drained
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 4 oz. can green chilies
2 - 2 1/2 cups water
1 packet ranch dressing mix

Place ground beef in a large pot or Dutch oven.

Brown ground beef over medium heat until there is no pink remaining. Drain thoroughly.

Sprinkle entire packet of Taco Seasoning mix over the top of the ground beef and stir thoroughly.

Add all of the canned vegetables and continue to stir until well combined.

Sprinkle the packet of Ranch Dressing mix over top of mixture.

Stir until well-combined and simmer over low heat for a minimum of 20-30 minutes. (The longer the mixture simmers, the better the finished product will be.)

Serve with desired toppings such as grated cheese, sour cream, corn chips, and/or cornbread.

*Shown here with a buttered and toasted slice of good ole' Southern Buttermilk Cornbread.

One-Pot Pork Chop Supper

2011-02-02T21:49:00.000-05:00

In my early years of marriage, I used to prepare this dish often...especially since pork chops have always been one of my husband's favorites! I made it again recently and was reminded of just how simple and how good this dish is!

One of the best things about the preparation of this dish is that it is all done in one pot, so clean-up is a cinch. It is very simple to prepare, and once you have it in the skillet you can have a little time to yourself!

4 bone-in center cut pork chops
2-3 Tablespoons olive oil
1 can tomato soup **
1/2 cup water
1/2 teaspoon salt
1 Teaspoon Worcestershire sauce (or 1 Tablespoon balsamic vinegar, if making GF)
6-8 small potatoes, quartered
15-20 baby carrots, or 4 carrots cut into 2 inch pieces
1 medium onion, cut in 1/8ths

** Can substitute a 16 oz. Creamy Tomato Soup or Roasted Red Pepper Soup as in picture above if you are looking for a Gluten Free (GF) option. Omit water if using one of these soups.

Generously salt and pepper both sides of pork chops.

Heat oil in skillet on Medium heat and brown pork chops on both sides. Drain well.

While chops are browning, prepare vegetables.
If using condensed tomato soup, mix soup with water in a bowl until well-combined.

After chops are browned on both sides, add all remaining ingredients to skillet.

Cover and cook over Medium Low heat for approximately 1 1/4 hours, or until vegetables are tender.

The sauce this dish makes is really yummy over rice. Add a tossed salad and dinner is served! Enjoy!

Beef Bourguignon Soup

2011-01-17T21:26:00.001-05:00

4 bone-in short ribs

Salt and pepper

1/3 cup cornstarch

4 Tablespoons extra-virgin olive oil

8 oz. mushrooms, cut into 1/8's

3 celery stalks, coarsely chopped

1 medium onion, diced

4 carrots, finely chopped

1 carrot, cut into 1/2" pieces

2 strips bacon, thinly sliced diagonally

3 Tablespoons tomato paste

2 teaspoons minced garlic

1 bay leaf

2 teaspoons dried thyme

1 cup dry red wine

8 cups beef stock

1 Tablespoon balsamic vinegar (optional)

Season ribs with freshly ground salt and pepper.

Coat ribs in cornstarch.

Heat olive oil in heavy pot (I use enameled cast iron) over medium-high heat. Add ribs to preheated pot.

Brown ribs on all sides until lightly browned. Transfer to a plate.

Add chopped mushrooms to pot.

Cook mushrooms until brown. Transfer to a bowl.

Add onions, celery, carrots and sliced bacon to pot and cook until caramelized; about 7-8 minutes.

Stir in tomato paste.

Place the ribs back into the pot. Add minced garlic, bay leaf and thyme.

Raise the heat to high. Add red wine; stirring constantly and scraping up brown bits on bottom of pan with a wooden spoon. Continue cooking until slightly reduced; about a minute or so.

Add beef stock and bring to a boil. Reduce heat and simmer, partially covered for approximately 2 1/2 hours, or until beef is tender.

Remove ribs from pot and allow to cool. Separate the meat from the bones and discard bones. Shred meat into bite size pieces and return to pot.

Return mushrooms to pot and bring to a simmer. Add 1 Tablespoon Balsamic Vinegar (optional) and stir.

Season with salt.

Serve in a bowl over cooked egg noodles or jasmine rice for a really hearty soup.

Note: Can also thicken slightly with cornstarch if desired.

Green Beans with Sun-Dried Tomatoes and Pine Nuts

2011-01-16T18:34:00.000-05:00

As a wife and mother who works outside the home, I am always looking for ideas for dishes that are simple to prepare, but yet look and taste like a lot of preparation went into them. This is one of those type side dishes!

I LOVE pine nuts...so anytime I can come up with a way to introduce them into a recipe, I am all for it! They are very costly so I use them sparingly, but they are certainly a nice addition to this dish.

Another plus to this dish is that it is a nice replacement for the traditional Green Bean Casserole that my son can't have due to his Gluten intolerance.

1 - 1 1/2 pounds of fresh green beans, washed and trimmed

1/2 cup sun-dried tomatoes in oil, chopped

1/3 cup pine nuts

salt and pepper to taste

Preheat oven to 425 degrees.

Combine all ingredients together in a large bowl and spread in a single layer on an 18" x 12" baking pan.

Bake 12-15 minutes or until desired doneness, stirring twice.

ENJOY!

Southern SWEET Tea

2011-01-10T14:57:00.000-05:00

This post is in response to a request from one of my sweet, blogging friends, Denise, from Colorado, who asked me a LONG time ago to post on my blog how us Southerners brew our sweet tea.

Having grown up in South Georgia, where some would say our sweet tea bordered on being a SYRUP, I forget that not everyone drinks their iced tea the way we do here in the South. Believe it or not, my husband is actually from a family that drinks their tea UN-SWEET! I think that MUST surely be against some Southern Law... right! Don't worry...I converted him over YEARS ago! ( :

4 Family Size Tea Bags
1 - 1 1/3 cups of sugar (or 3/4 cup Splenda, if desired)
1 gallon size container
Lemon, if desired

Bring small pan of 3-4 cups of filtered water ALMOST to a boil.

Just when the water is about to boil, remove pan from heat and add tea bags.

Allow tea bags to steep in pan of hot water for 7-8 minutes.

When timer goes off, remove tea bags from pot, squeezing them GENTLY over pan. (Discard tea bags.)

Immediately add sugar to the pan while steeped tea is still hot...so that sugar will dissolve.

Stir thoroughly until sugar is completely dissolved.

Pour the steeped tea into a gallon size container that has already been filled about half way with cold filtered water. Add enough water to fill to the top.

Chill in the fridge until ice cold and serve over ice.

Note: In the South, you MUST have a very fancy gallon container like the one pictured above! No Southern dinner table is complete without a "JUG of Sweet Tea"!

It is really only good for about 2 days...after that it's time to make a new batch!

Oh...and if you TRULY wanna be Southern, it's really wonderful with a squeeze of fresh lemon (or lime)! YUM!

** HINT : Our family always keeps this little luxury on hand so you can have 100% pure lemon juice anytime you want it....with just a squeeze! Enjoy!

MiMi Got A Makeover!

2011-01-09T07:16:00.007-05:00

MiMi's Making Meals got a makeover yesterday from my very-talented daughter, Faith at A Design of Faith Blog Designs! I have known since I recently started back blogging that I wanted to update AT LEAST my photographs, since they were several years old, but after someone that was new to this blog last week said, ..."Now..the pictures at the top of your blog are not YOU, are they?"... I KNEW it was time!

My blog designer, Faith, is just so busy... designing other blogs, working full-time outside the home and working with the youth of our church...I hated to ask her to change it. I was originally hoping that all she would have to do was to update my photos, but since my old blog design was on an old computer of hers that she did not have access to anymore, she had to completely redesign it.

She asked me several times what kind of design, colors, etc. that I wanted and I told her that I totally trusted whatever she picked out for me because she is SO talented in this area --- she has such an eye for design! She said that it needed to be wider anyway and after seeing her new design I TOTALLY agree! I LOVE, LOVE, LOVE it!

Thank you so much, Faith, for not only giving MiMi's Making Meals a complete makeover, but also for the recent redesign of MiMi's Making Memories! You've helped to motivate me to jump back into blogging...that I have missed SO much!

Thanks SO much for stopping by and if you have a minute... I would LOVE to know what you think!

Cranberry Goat Cheese Log

2011-01-03T19:37:00.009-05:00

This is SO easy, but SO yummy! I love any recipe that only has 2 ingredients and this one has 2 of my favorite things at that!

I LOVE goat cheese AND I love anything cranberry!

1 (6 oz.) bag of dried cranberries *

1 (11 oz.) goat cheese log, plain or any flavor desired, softened

* I found Pomegranate-infused cranberries, but plain dried cranberries are also fine.

Simply press dried cranberries into the goat cheese log, covering all sides of the log completely.

(It may seem like you have too many cranberries, but just continue pressing berries firmly into log and rotating until all surfaces of goat cheese are completely covered. Moisten fingertips, if necessary.)

Once you have the entire goat cheese log covered with all of the dried cranberries, wrap the log in plastic wrap and refrigerate for at least 4-6 hours.

Prior to serving, set out at room temperature for a few minutes to soften goat cheese slightly and make it easier to slice.

Serve with crackers of your choice.

Perfect Brined Turkey

2010-12-31T08:30:00.010-05:00

I brined our fresh turkey that we had for Thanksgiving this year and it turned out to be the BEST whole turkey that I had ever prepared for my family. So...I decided that I would brine our CHRISTmas turkey, too...only instead of letting it brine for 24 hours, I let it stay in the brine solution for 48 hours. Oh.My.Goodness! It was so incredibly moist you can not believe it!

It takes a little more planning to get the bird brining 2 days before you are going to roast it, but trust me, it is WELL worth the extra prior planning! I will never again cook a whole turkey any other way!

BRINE for turkey:

1 (16 lb.) fresh turkey
1 cup kosher salt
3 cups firmly packed brown sugar
4 cups hot water
4 cups cold water
1/4 cup whole black peppercorns
1 (1 oz.) package of fresh thyme

Mix sugar and salt together with 4 cups hot water in a food-safe container large enough for your turkey. Stir until sugar and salt are completely dissolved. (I used a 12 quart stockpot.. Just make sure that your container is large enough for your bird to fit in and still be able to cover it with the lid.)

Add 4 cups cold water and mix well.

Add 1/4 cup peppercorns and the bunch of fresh thyme.

Place turkey in the container. Add enough cold water to completely cover the turkey. Cover and refrigerate for 48 hours.

Preparing Turkey for roasting:

Kosher Salt
Freshly ground black pepper
1 large bunch of thyme
1 large bunch fresh rosemary
3 medium size onions
1 whole head garlic, cut in half crosswise
1 lemon, halved
1/2 stick of butter, melted
8-10 red potatoes, halved
2-3 heads of fennel, cut into wedges
8-10 carrots, cut into 2" pieces
Approximately 1/2 cup of olive oil

After turkey has been in the brine solution for 48 hours, remove and drain well. Pat turkey dry with paper towels. Place the turkey in a roasting pan and liberally salt and pepper the INSIDE of the turkey cavity. Be generous!

Preheat oven to 350 degrees.

Stuff the inside cavity of the bird with one onion that has been quartered, the halved lemon and the head of garlic that has been sliced crosswise.

Brush the outside of the turkey with the melted butter and liberally salt and pepper the outside of the turkey. Don't be afraid to be very generous with the salt and pepper!

Secure the legs together with kitchen twine and tuck the wings up underneath the body of the turkey.

Peel and slice the remaining onions, toss them with about 1/4 cup olive oil and spread them all around the turkey in the roasting pan. *

Roast the turkey for 1 hour. While the turkey is roasting, cut up the carrots, potatoes and fennel and toss in a zip-loc bag with 1/4 cup olive oil.
After the turkey has been roasting for one hour, scatter the carrots, potatoes and fennel all around the turkey in the roasting pan and continue cooking for an additional 2-2 1/2 hours, or until the juices run clear when you stick a knife between the thigh and the leg. *

Remove the turkey to a cutting board and cover it with a tent of aluminum foil for 20-30 minutes.

Give the vegetables a good stir and return the roasting pan with the vegetables to the oven and continue cooking while the turkey is resting.

Slice the turkey and serve on a platter with the roasted vegetables. If desired, thicken the pan drippings with cornstarch and add about a tablespoon of balsamic vinegar for some delicious gravy!

* Tip: I cut up my 2 onions ahead of time and place them in a zip-loc back with olive oil. I do the same thing with my carrots, fennel and potatoes and then all you have to do is pull them out of fridge and scatter them around the turkey when it is time to add them to the turkey.

Crock-pot Cornbread Dressing

2010-12-27T15:59:00.003-05:00

After several attempts at making dressing in my crock-pot, I have finally "tweaked" my recipe enough that I am satisfied with it. I tried it for Thanksgiving this year and it was a "hit", and after just a few minor changes, I made it again for our family's CHRISTmas dinner. It is SO nice to have one more dish that can be prepared outside of the oven...freeing up that valuable oven space that we all so desperately need during holiday meal preparation.

It also solved another dilemma in our household....some of my family requests traditional cornbread "dressing" like all of us Southerners grew up having, but one of my children actually prefers "Stovet@p Stuffing" (what?) over dressing. Guess what? They ALL like this dish!!

** Prior to preparing this dish, cook cornbread according to this recipe or by using packaged mixes.
(I have used 2 (16 oz.) packages of Martha White Buttermilk Cornbread Mix prepared with milk and had equally good results.)

1 (14 oz.) pkg. Pepperidge Farm herb-seasoned stuffing mix
5-6 cups of previously prepared cornbread
28-32 oz. chicken broth **
2 (10 3/4 oz.) cans of Cream of Chicken soup
1 cup diced celery
1 cup diced onion
1 (4 oz.) can chopped mushrooms
4 eggs, lightly beaten
1 teaspoon black pepper
1/2 Tablespoon ground sage
2 Tablespoons butter, cut up

Chop onion and celery and set aside.

Crumble previously baked and cooled cornbread.

Combine all ingredients except for the butter in a large mixing bowl.

Mix well until thoroughly combined.

Spoon cornbread mixture into a well-greased 6 quart crock-pot.

Dot the top surface of cornbread mixture with pats of butter.

Cook on Low for 4-6 hours, or until set and thoroughly cooked.

(I cook mine for right at 5 hours, but adjust time as needed since some crock-pots cook "hotter" than others.)

** Our family likes our dressing very moist, but if you prefer a "drier" dressing, you may lessen the amount of chicken broth added.

Slow Cooker Meatballs

2010-02-19T21:14:00.000-05:00

This is probably one of the easiest recipes possible, but is always a "hit" wherever or whenever you serve them.

1.5 - 2 pounds of meatballs (I use Italian Style)

1 (12 ounce) bottle chili sauce

1 can jellied cranberry sauce

Open can of cranberry sauce and place in medium mixing bowl.

Add entire bottle of chili sauce.

Stir until well-combined.

Spray slow cooker with cooking spray. Pour frozen meatballs into slow cooker.

Pour chili sauce/ cranberry sauce mixture over meatballs.

Cook on High for approximate 3-4 hours.

"Almost Guacamole" Dip

2010-02-15T19:00:00.011-05:00

I LOVE Guacamole, but even though avocado is considered a "healthy" fat, it is still high in fat.

Since my family loves asparagus, when I ran across this recipe using asparagus instead of avocado, I had to try it! My husband LOVED it and he doesn't even like guacamole!

The best part is that you can eat all of this you want because it doesn't have the high fat content of regular guacamole.

2 (10.5 oz.) cans of asparagus cuts, drained thoroughly

1 large tomato, seeded and chopped, drained thoroughly (1 cup)

1 medium red onion, chopped (1/2 cup)

1 clove garlic, finely chopped

2 Tablespoons finely chopped fresh cilantro (or 1-2 teaspoons dried cilantro)

2 Tablespoons reduced-fat mayonnaise

1 tablespoon lemon or lime juice

approximately 6 drops Tabasco

Dash of pepper

Tortilla chips

Place asparagus in food processor. Cover and blend on medium speed until smooth and creamy.

In medium mixing bowl, add all remaining ingredients except tortilla chips.

Add asparagus and blend until well-combined.

Cover and refrigerate at least 2 hours for the flavors to blend.

Serve with tortilla chips. Enjoy!

Walt's Favorite Lemon Meringue Pie

2010-02-13T21:13:00.016-05:00

I decided tonight to make a little "Valentine Treat" for my special Valentine. Lemon Meringue Pie is my husband's absolute favorite dessert and one that I used to make almost every week in our early years of marriage. (I can remember many times where I had to hide the pies in the top of my closet to keep him from eating them before our meal!)

After not having made one in many years, I surprised him with one tonight. Needless to say....he has already cut into it and I am just trying to salvage enough to have some after Sunday dinner tomorrow!

3 eggs, separated

1 can sweetened condensed milk

1/2 cup lemon juice

1 graham cracker crust (either ready-made or homemade)

1/4 teaspoon cream of tartar

1/3 cup sugar

Preheat over to 350 degrees.

Separate eggs, placing egg whites in a small bowl and egg yolks in a medium mixing bowl.

Beat egg yolks with mixer. Stir in sweetened condensed milk and lemon juice.

Stir until well combined.

Pour into prepared graham cracker crust.

In clean, small mixing bowl, beat egg whites with cream of tartar until foamy.

Gradually add sugar to egg white mixture.

Beat until stiff peaks form, but not dry.

Pour meringue mixture into center of pie.

Spread meringue on top of pie, sealing carefully to the edge of crust. With knife or spatula, form desired amount of "peaks" all over surface of pie.

Bake at 350 degrees for approximately 15 minutes or until meringue is golden brown.

Cool.

Chill for 4-6 hours or overnight before serving.

** Warning: It may be necessary to hide this pie if you don't want it eaten in one sitting! (-:

Devil's Food Cupcakes

2010-01-31T10:42:00.018-05:00

1 box Cake mix of your choice

1 12 oz. can Diet soda of your choice

About 9 years ago, I joined Weight Watchers and lost about 25 pounds. I found it was an easy way to lose weight and still be able to eat the things that I liked -- just learning portion control.

I recently went back to a Weight Watchers meeting to learn what things had changed about the program over the years and I am back in the "If you Bite it; Write it" mentality where I journal everything that I eat each day. When you start writing it down, you really realize how many times you "mindlessly" put things in your mouth. You also learn to "weigh out" your choices, opting for the best possible use of your "points" each day.

One of the little treats that I have found that I really love are these little cupcakes which are SO yummy. You can make all sorts of variations on this cupcakes, i.e. orange cake mix with a diet orange drink; a lemon cake mix with a lemon-lime diet drink ---or, my favorite which is:

1 box Devil's Food Cake mix
1 can Diet Cherry Dr. Pepper

Pour boxed cake mix into medium mixing bowl.

Add entire can of diet drink of your choice.

Blend slowly on low for approximately 30 seconds and then on medium for about 2 minutes.

Pour cake batter into 12 paper-lined muffin tins, using all of the batter.

Bake at 325 degrees for approximately 27 minutes, or until toothpick inserted in center comes out clean.

This recipe could not be any simpler, could it? They are delicious just plain, tasting a lot like a brownie, and the best part is that each cupcake only has 3 W.W. points! (You could also "frost" them with fat-free cream cheese or with fat-free Cool Whip, if desired.)

Let me know which combination is YOUR favorite!

Glazed Cornish Hens

2009-12-16T20:05:00.002-05:00

4 Tbsp. apricot preserves **

2 Tbsp. balsamic vinegar

2 Tbsp. soy sauce

4 tsp. Dijon mustard

Salt and pepper

1/2 cup chicken broth

2 fresh or frozen (thawed) Cornish hens

Mix preserves, vinegar, soy sauce and Dijon mustard together in a small bowl until well blended. Set aside.

Remove package (containing neck, etc.) inside of each Cornish hen and discard. Rinse hens thoroughly and pat dry. With poultry shears or a sharp knife, split birds in half through the breast bone and back.

Place hen halves in greased baking dish with the bone sides down.

Stir sauce again until mixed thoroughly.

With basting brush, brush about 1/3 of the sauce on the hens. Sprinkle with desired amount of salt and pepper.

Pour chicken broth in bottom of baking dish - being careful not to rinse off basting sauce.

Roast at 450 degrees for 10 minutes. Brush with half of the remaining sauce. (If needed, add a little more chicken broth or water to bottom of roasting pan.)

Roast 10 more minutes. Brush with remaining glaze, adding about 2 Tbsp. water if the pan starts to get too brown.

Roast about 10 minutes longer or until a meat thermometer inserted into the thigh registers 180 degrees F.

Remove from oven and let stand for about 5 minutes.

** I have also used grape jelly and seedless raspberry jam and they were equally good in sauce. Can also use to glaze chicken pieces.

Sweet Potato Casserole

2009-12-11T10:30:00.002-05:00

This is a family favorite that has been passed down through my family for years. My mother made this for every Thanksgiving and Christmas dinner and after I got married, it soon became a tradition at my holiday meals, as well.

Now, this is my son-in-law's absolute favorite dish at Thanksgiving and Christmas. He doesn't really care what else we're having, "as long as we're having Sweet Potato Casserole"! (Even my son with a Gluten allergy and egg allergy loves this when I substitute egg replacer for the eggs and rice flour for the all-purpose flour!)

I always save mine for last on my dinner plate because this is pretty much like eating dessert! Hope your family enjoys as much as mine does!

3 cups sweet potatoes, mashed

3/4 - 1 cup sugar

2 eggs, beaten

1 teaspoon vanilla flavoring

1/2 cup butter or margarine, melted

1/2 cup milk

Topping:

2/3 cup brown sugar
1/3 cup All-purpose flour
1/2 cup chopped pecans
1/2 cup melted margarine or butter

** See note below

Drain sweet potatoes and pour into medium mixing bowl. Mash potatoes thoroughly with a fork or potato masher.

Add sugar and eggs to mashed potatoes.

Add vanilla flavoring, melted butter or margarine and milk to potato mixture.

Pour into desired size of butter greased baking dish or casserole dish. Set aside while you mix topping ingredients.

Pour brown sugar, flour, chopped pecans and melted butter or margarine in medium mixing bowl.

Mix with fork until well-blended.

Spoon mixture over top of potatoes in baking dish.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

**Note: I double the amounts of topping ingredients if using a 13" x 9" x 2" baking dish because there is a bigger surface area to cover and you want to have enough of this delicious crunchy topping so that you get some in every bite.

ENJOY!

Stuffed Mushrooms

2009-11-27T14:39:00.000-05:00

These are a delicious little appetizer or "finger food" for the holidays! They are just the right size and there is no way to stop at just one! They keep calling you back for more! ENJOY!

1 lb. pkg. of hot sausage **

1-8 oz. pkg. cream cheese or neufchatel cheese

2- 16 oz. packages medium mushrooms

Crumble sausage in skillet and brown thoroughly over medium high heat.

While sausage is browning, remove stems from mushrooms and clean mushrooms well with a damp paper towel to remove all loose dirt.

Drain browned sausage thoroughly. Place in food processor and chop sausage until very fine.

In medium bowl, combine sausage and cream cheese and mix with a fork until well-blended.

** Can also add several dashes of ground cayenne pepper for a little extra spice if you use Regular sausage, or if you want even the Hot sausage to be a little spicier.

Spoon sausage mixture into mushroom caps - mounding slightly.

Place on cookie sheet or in baking dish.

Bake at 350 degrees for approximately 30-40 minutes or until mixture bubbles.

Serve immediately on a serving dish with appetizer toothpicks!

Note: These may also be prepared ahead and refrigerated until ready to bake and serve.

Baked Spaghetti

2009-11-15T17:29:00.020-05:00

2 (14.5 oz.) cans diced tomatoes

2 (15 oz.) cans tomato sauce

2 cups water

1 medium onion, chopped

1 large green pepper, chopped

3 cloves garlic, chopped

2 Tbsp. dried parsley ( or approx. 1/2 cup fresh chopped parsley)

1 1/2 teaspoons Italian seasoning

1 1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. seasoned salt

1/2 tsp. pepper

1/2 tsp. garlic powder

3 small bay leaves

2 lbs. ground beef

8 ounces uncooked angel hair spaghetti

*1 cup grated Monterey Jack cheese

*1 cup grated cheddar cheese

* Or, can use 2 cups Cheddar Jack cheese blend

Chop onion and green pepper.

Chop garlic.

In a medium stockpot, combine tomatoes, tomato sauce, water, chopped onions, peppers, and garlic, parsley and all seasonings. Add bay leaves and stir gently.

Bring mixture to a boil and then reduce heat, cover and let simmer for approximately 45 minutes.

While the sauce mixture is simmering, Brown the ground beef in a skillet over medium high heat. Cook until desired brownness.

Drain any fat from browned ground beef and add beef to sauce.

Stir until well-combined.

Cook pasta according to the package directions and drain well in colander.

Preheat oven to 350 degrees F.

Cover the bottom of a 13" x 9" pan with sauce. Add a layer of half of the cooked pasta.

Top with approximately 3/4 cup grated cheese mixture.

Repeat layers.

End with a final layer of sauce on top.

Bake at 350 degrees F for approximately 30 minutes.

Top the spaghetti with remaining 1/2 cup cheese and return to oven for about 5 more minutes -- or until cheese is completely melted.

Cut into squares and serve with salad and garlic bread.

Southern Pecan Chicken

2009-06-11T17:57:00.003-04:00

1 cup Bisquick

1/2 cup finely chopped pecans (I use food processor)

1 teaspoon paprika

1/2 teaspoon salt

1 teaspoon Creole seasoning

4 chicken breasts

1/2 cup buttermilk

1/2 cup melted butter

Place Bisquick, paprika, salt and creole seasoning in medium mixing bowl.

Add finely chopped pecans to dry ingredients.

Combine all dry ingredients well.

Pour buttermilk into small bowl. Dip chicken breasts in buttermilk.

Remove chicken breasts from buttermilk and roll in the pecan coating mixture.

Place chicken breasts in baking dish.

Pour melted butter over top of coated chicken breasts.

Bake at 350 degrees for approximately 50 minutes or until chicken tests done with meat thermometer.

MiMi's Dry Rub Ribs

2009-06-04T19:52:00.012-04:00

My family LOVES ribs! A few years ago, I started developing my own recipe for a dry rub and I am constantly "tweaking it". This is the latest combination of spices that I am using to cook some mouth-watering ribs. Hope you enjoy!

Dry Rub Seasoning Mix:

1/4 cup salt

1/2 cup brown sugar

1/4 cup black pepper

1/8 tsp. cayenne pepper

1 Tbsp. garlic powder

1 Tbsp. oregano

1 Tbsp. celery seed

1 Tbsp. paprika

1 Tbsp. chili powder

1 Tbsp. sweet basil

1 Tbsp. ground mustard

1 Tbsp. onion powder

Combine all dry ingredients and set aside. ( This recipe will make more dry rub than you will need, but can be stored in an airtight container in a dark place and can be used for any type of pork that you would like to cook.)

I use Baby Back Pork ribs, but you could certainly use spare ribs, if you prefer.

Flip racks of ribs over with bone side up. Start at one end of rack and remove thin membrane that runs across the entire length of the ribs. Pull slowly and the membrane will come off in one continuous piece.

Generously apply dry rub to both sides of racks of ribs -- working into the meat well with fingertips.

Place dry rub-coated ribs in a roaster pan.

Add 1/2 cup water and the secret ingredient...... 1 cup cola.

Cover tightly with foil and place in 400 degree oven for approximately an hour.

Remove from oven. Set aside while you mix up the basting sauce.

Basting Sauce:

2 cups apple cider vinegar

2 cups water

1/2 cup dry rub seasoning mix

Combine vinegar, water and seasoning mix. Mix well.

Place ribs on grill - bone side down first.

Cook 15 -20 minutes over medium heat, basting 4-5 times with a basting sauce. Turn ribs over and repeat.

** When ribs are almost cooked to desired doneness, you may baste with barbecue sauce, if desired.

Remove ribs from grill when they reach desired doneness.

MiMi's Favorite Grilled Corn On The Cob

2009-05-25T15:45:00.016-04:00

4 ears of corn on the cob

Cooking Spray

Salt

Pepper

Pull back the husks on each ear of corn, leaving them attached at the base of the ear.

Remove all of the "silks" on each ear of corn.

Spray each ear of corn with cooking spray and then season with desired amount of salt and pepper.

Pull the husks back up to close each ear of corn and then tie each ear tightly with a piece of cooking twine.

Place on hot grill for approximately 20-30 minutes (or until desired doneness) -- turning often.

While the corn is grilling, gather the remaining ingredients that you will need for toppings for your corn.

Sour Cream

Mayonnaise

Parmesan Cheese

Chili Powder

1 Lime

Mix together equal amounts of sour cream and mayonnaise.

Slice lime into 8 slices.

Place all toppings - mayo/sour cream mixture, Parmesan Cheese, Chili Powder and lime slices in small containers for serving.

Remove corn from grill when cooked to desired doneness.

Pull back husks to expose corn.

Coat each ear with mayo/sour cream mixture. Sprinkle with Parmesan Cheese and Chili Powder. Squeeze lime juice all over corn.

This combination of toppings is just to die for! You taste a combination of salty, spicy and sweet in EVERY bite!

I guarantee you'll go back for seconds on this one!

Hash Brown Quiche

2009-05-19T19:46:00.001-04:00

A while back, one of my co-workers mentioned having seen Paula Deen make a Hash Brown Quiche. A few nights ago, I decided to give this a try and this recipe is an adaptation of hers.

I am a big fan of quiche anyway and this one was quite yummy!

3 cups, frozen shredded hash browns, thawed and drained

1/2 stick of butter, melted

3 large eggs, beaten

1 cup half and half

1 can Hormel canned ham

1/2 cup chopped onions

1/8 teaspoon red pepper

1 cup shredded Cheddar cheese *

Salt and pepper to taste

* I used Cheddar Cheese, but I think that Swiss Cheese would also be good with the ham.

Preheat oven to 450 degrees.

Press the drained hash browns between paper towels to dry them as best as possible.

Add the melted butter to the well-drained hash browns and mix well.

Press the hash browns into the bottom and sides of a 9 inch pie plate to form a crust.

Bake for approximately 20-25 minutes or until the hash browns are golden brown and starting to get crispy.

In a large mixing bowl, combine the half and half, eggs, and chopped ham.

Add chopped onion to the egg mixture.

Add red pepper.

Stir to combine.

Add shredded cheese to mixture.

Pour egg mixture into hash brown crust and return to the oven.

Lower the oven temperature to 350 degrees and bake for approximately 30 minutes or until the quiche is golden brown and a knife inserted in center comes out clean. The top of the quiche will be slightly puffed up.

ENJOY!

Chicken and Spinach Enchiladas

2009-04-27T20:12:00.024-04:00

1 (10 oz.) package of chopped spinach, thawed

2 (10 oz.) cans of enchilada sauce

1 (16 oz.) jar of medium salsa, divided

1 (8 oz.) package of cream cheese

2 1/2 cups of shredded roasted chicken**

8 (8-9 inch) flour tortillas

1 (8 oz.) package of Mexican Four Cheese Blend

Combine both cans of enchilada sauce with 1/4 cup of salsa.

Place cream cheese in microwave-safe bowl and microwave on HIGH for approximately 1 minute until the cheese is soft.

Add thawed and drained spinach to softened cream cheese.

(Note: I drain spinach, squeeze out excess water and then press between paper towels to drain thoroughly.)

Add shredded chicken and remaining salsa and stir until well blended.

** I used the white meat only of a rotisserie chicken from my local grocery store deli.

Place about 1/3 cup of chicken spinach mixture across the center of each flour tortilla.

Roll up the tortillas.

Place rolled tortillas, seam side down, in a lightly greased 13" x 9" x 2" baking dish.

Pour enchilada sauce mixture over the top of rolled tortillas.

Sprinkle shredded cheese over top of tortillas.

Bake at 350 degrees for approximately 30 minutes until cheese is melted and mixture is bubbly. Remove from oven and let stand for 5 minutes.

Serve with desired toppings - shredded lettuce, sour cream, guacomole, ripe olives, etc.

* If you want the dish to be spicier, you may substitute hot salsa for the medium. (-;

Salmon Croquettes

2009-04-24T16:52:00.003-04:00

1 (14 3/4 oz.) can Pink Salmon

1 egg

1/2 cup chopped onion

1/4 cup plain bread crumbs

1/2 teaspoon salt

1/4 teaspon black pepper

Drain all liquid from salmon. When you remove the salmon from the can, the bones will be pretty much all in one area as in the picture above. Remove all of the little round bones as well as any smaller bones.

Also "peel" off all of the dark skin that is on the meat and crumble the remaining pink salmon in a medium mixing bowl.

Add chopped onion and egg.

Add bread crumbs and mix until well combined.

Place desired amount into palm of hand, squeeze and form into a patty.

Cover bottom of skillet with canola oil and heat on Medium heat. When oil is hot, place several patties into the oil. Do not overcrowd. Cook to desired brownness and flip over to other side.

After second side is cooked to desired doneness, remove from skillet and drain on paper towels. Cook remaining patties.

Serve with ketchup or tartar sauce, if desired.

** Shown here with Mashed Cauliflower.

"Down Home" Baked Ham

2009-04-19T09:01:00.002-04:00

OK, girls (and guys)! It doesn't get much easier than this! This is the way that my Mother always baked hams when I was growing up and I have continued the tradition in my family. You only need 1 ingredient, the ham - so you can't really go wrong with this one!

1 shank or butt portion ham

1 brown paper sack

Remove all plastic wrapping material from ham and rinse off the ham. Pat dry with paper towels and place inside brown paper grocery sack.

Fold up the end of bag tightly and place in the bottom of a baking dish or roasting pan.

Bake at 325 degrees according to recommendations below.

Ham (cook before eating)

Shank or Butt portion 35-40 mins per pound

Meat thermometer reading 160 degrees

Ham (Fully Cooked)

Shank or Butt portion 18-24 mins per pound

Meat thermometer reading 140 degrees

Remove from oven.

Tear paper sack away from ham and discard. (There is nothing like the smell of a fresh baked ham.)

Slice and ENJOY!!

P.S. There's just one requirement if you make this ham, you HAVE to serve these with them!

Bavarian Style Cube Steak (Crockpot)

2009-04-04T16:07:00.007-04:00

1 - 1/4 lbs. cubed steak

1 Tablespoon cooking oil

2 1/2 cups water

2 Tablespoons brown sugar

1/3 cup chopped onion

2 envelopes mushroom gravy mix

2 Tablespoons vinegar

Quickly brown steaks in hot oil.

Flips steaks over and brown the other side.

Remove steak from skillet and place in bottom of crockpot.

Chop onion.

Combine gravy mix and brown sugar in medium mixing bowl.

Add water and vinegar to gravy mixture.

Add chopped onion and stir until well combined.

Pour mixture over steak in crockpot.

Cook on LOW setting for approximately 7-8 hrs.

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.

Note: This recipe can also be prepared in a skillet. Quickly brown steaks on both sides. Add onion and cook until onion is almost tender. Combine water, gravy mix, brown sugar and vinegar; pour over steaks in skillet.

Cover and simmer for 20 - 30 minutes or until desired doneness.

Thicken gravy with cornstarch (mixed with water) prior to serving, if desired.

Easy Zucchini Bread

2009-03-27T14:14:00.002-04:00

Several years ago, I discovered a recipe for Zucchini Bread that was so simple and yet quite tasty. This week I decided to make it for a co-worker's birthday.

I made some for my husband at the same time and he DEVOURED it! He likes it refrigerated, but it is just as good stored at room temperature. That's assuming, of course, that you have some left over to store! (-:

1 cup chopped pecans, divided

1 (18.25 oz.) spice cake mix

1 1/4 cups milk

1/2 cup canola oil

3 large eggs

2 cups shredded zucchini (approx. 3 small or 1 medium zucchini)

Place 2/3 cups of chopped pecans in a single layer in pan. Bake at 350 degrees for approximately 6 or 7 minutes, stirring occasionally, until the nuts are lightly toasted.

Shred zucchini.

Place cake mix, milk, canola oil and eggs in mixing bowl. Beat at low speed with an electric mixer for 30 seconds. Increase the speed to medium and continue mixing for approximately 1 minute - scraping the bowl as necessary.

Stir in shredded zucchini.

Add 2/3 cup of toasted chopped pecans.

Stir until well-combined.

Pour batter evenly into 2 lightly greased loaf pans. Sprinkle remaining 1/3 cup chopped pecans evenly over batter.

Bake at 350 degrees for approximately 40 minutes or until a long wooden pick comes out clean when inserted in the center.

Cool in pans on a wire rack for 10 minutes.

Remove bread from pans to wire rack and let cool at least 20 minutes before cutting.

Pecan Cinnamon Bun Bread

2009-03-06T17:02:00.002-05:00

I confess that I am a "dunker"! I LOVE to "dunk" any kind of coffee cake, donut or cinnamon roll in my coffee.

If any of you like "Monkey Bread" then you are going to LOVE this recipe. Think of it as "Extreme Monkey Bread"!

I have been making this recipe for some 20 years and I have to say that it is one of my very favorite breakfast splurges!

I hope you enjoy it, too!

1 stick butter

1/2 cup brown sugar, packed

1 teaspoon cinnamon

4 oz. Butterscotch pudding mix (NOT instant)

25 oz. pkg. homestyle frozen rolls

1/3 cup chopped pecans

additional 1/3 cup chopped pecans (optional)

Melt butter, brown sugar and cinnamon in saucepan over medium-low heat; stirring frequently.

While butter mixture is melting in saucepan, grease Bundt pan well.

Sprinkle chopped pecans in bottom of prepared Bundt pan.

Place frozen rolls on top of pecans. Sprinkle dry pudding mix evenly over frozen rolls.

Continue stirring butter and brown sugar mixture until butter is melted completely and mixture is blended well.

Pour this mixture over everything in the Bundt pan. If desired, you may sprinkle an additional 1/3 cup chopped pecans on the top of this mixture in pan.

Cover pan loosely with wax paper and allow to sit on counter overnight in a draft free area.

This is what it will look like the next morning after you remove the wax paper prior to baking.

Bake in 350 degree oven for 25-30 minutes.

*Note: I usually cover mine loosely with a piece of aluminum foil after about 15 minutes so the top does not overcook.

Remove from oven.

Invert onto serving plate.

FUTURE "DUNKER" IN TRAINING

Spicy Smoked Sausage Soup

2009-03-02T09:25:00.005-05:00

1 (14 oz.) turkey smoked sausage, or kielbasa

1 onion, chopped

1 green pepper, chopped

2 stalks of celery, sliced

4 garlic cloves, minced

1 (32 oz.) box of chicken broth

1 can (15.5 oz) great northern beans, rinsed and drained

1 can (14.5 oz.) stewed tomatoes, cut up

1 small zucchini, sliced

2 medium carrots, shredded

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

In a nonstick skillet, cook smoked sausage over medium heat until lightly browned.
Add onion, green pepper, celery and garlic. Cook approximately 5 minutes or until vegetables are tender; stirring constantly.

Transfer sausage and vegetable mixture to slow cooker.

Add shredded carrots.

Add sliced zucchini.

Add rinsed and drained beans.

Add stewed tomatoes.

Finally, add chicken broth and stir until well combined.

Cover and cook on Low for 8-9 hours.

Crock Pot Coney Dogs

2009-02-27T20:57:00.016-05:00

1 package (1 lb.) hot dogs

1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted

2 cans (15 oz.) chili without beans

1 can (4 oz.) diced green chilies, undrained

1 medium onion, chopped

hot dog buns

1 cup corn chips, coarsely crushed

1 cup shredded cheddar cheese

Place hot dogs in bottom of crock pot.

Place chili, cheddar cheese soup and green chilies in medium bowl.

Stir until well combined.

Pour chili mixture over hot dogs in slow cooker.

Cook on Low in crock pot for 3-4 hours.

Serve hot dogs in buns; top with the chili mixture, crumbled corn chips, cheddar cheese and chopped onions. Add any other condiments you desire and Enjoy!

All you need now is a Cherry Limeade and you'll never have to leave home!

Oven Roasted Broccoli

2009-02-21T18:49:00.011-05:00

I LOVE roasted vegetables! I like to roast eggplant, peppers, zucchini, and squash and I am sure that if you follow this blog for very long, you will see more roasted vegetable recipes.

This week we had roasted broccoli with dinner and it was so yummy I decided to share with all of ya'll.

Oven roasted vegetables are so healthy and so simple to make! Perfect for a weeknight dinner when you don't have a lot of time to spend in the kitchen.

1 red onion

2 cups broccoli florets

3-4 Tablespoons olive oil

Salt

Pepper
Peel onion and cut into wedges.

Cut broccoli into florets.

Spread broccoli and onion on baking sheet and drizzle with olive oil. Toss broccoli and onion to coat with oil. Season well with salt and pepper.

Bake at 400 degrees for approximately 15-20 minutes or until broccoli and onion are tender and cooked to desired doneness; stirring half way through cooking time.

Cream of Mushroom Soup

2009-02-11T06:49:00.036-05:00

My family loves mushrooms and we love Cream of Mushroom Soup. Canned soups are fine for convenience in recipes, but this Cream of Mushroom Soup is delicious and does not have any of those "ingredients you can't pronounce" that are found in many canned soups. You can really taste that yummy mushroom taste in this soup!

It is said that "Necessity Is the Mother of Invention" and I originally came up with this recipe because my son has a Gluten allergy. With 2 small changes to this recipe, I was able to adapt it to his dietary needs. I simply used brown rice flour in place of the All-purpose flour and I substituted Coleman's dry mustard.

Of course, whole milk would be the best in this recipe, but, as you can see, I make mine with 2% milk and it is quite delicious! I don't think the taste is compromised and it makes it a little more healthy! Enjoy!

olive oil

1 lb. of mushrooms (whatever kind you like)

6 Tablespoons butter

2 cups chicken broth (could also use vegetable or beef)

2 cups milk

6 Tablespoons flour

1 teaspoon dry mustard

Dash of garlic powder

Scant 1/8 teaspoon cayenne pepper

salt and pepper to taste

Chop or slice mushrooms to desired size.

Saute mushrooms in olive oil and set aside.

Melt butter in large saucepan.

Once the butter is completely melted and beginning to bubble, add flour. Then add your spices and stir with wire whisk to make a roux.

Let the roux continue to cook and bubble, stirring constantly, until it is light brown in color.

Add milk and broth.

Continue to whisk until sauce thickens.

Once the sauce has cooked to desired thickness, add sauteed mushroom.

Stir until well-combined and heated through.

" Orange Fluff "

2009-02-04T21:33:00.010-05:00

This salad always reminds me of an orange creamsicle, but our family has always called it "Orange Fluff"- because that's basically what it is --- just fluffy orange-flavored goodness.

I typically make it with regular Cool Whip and Jello, but this time I substituted Sugar-free Jello and Cool Whip Free, with equally good results. It doesn't get much easier than this with only 4 ingredients!

1 (16 oz.) cottage cheese (preferably small curd)

1 (3 oz.) package orange gelatin

1 (15 oz.) can mandarin oranges, drained

1 (8 oz.) carton Cool Whip, thawed

In a large bowl, sprinkle gelatin powder over cottage cheese and mix well.

Add drained mandarin oranges to cottage cheese mixture.

Stir in Cool Whip .

Mix until well-combined.

Rice With Black Beans

2009-01-24T18:51:00.024-05:00

This is one of those quick weeknight dinners that can literally be prepared in minutes. My family has always liked Rice and Beans and this recipe is so simple you can't help but like it!

Serve this with some Mississippi Cornbread or some Southern Buttermilk Cornbread and you've got an entire meal in minutes!

1 Tablespoon oil

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes

1 (15 oz.) can black beans, rinsed and drained

2/3 cup water

1/2 teaspoon dried oregano

1 1/2 cups Instant brown rice, uncooked

Chop onion.

Mince garlic.

Heat oil in skillet on medium high heat. Add onion and garlic. Cook and stir until tender, but not browned.

Stir in stewed tomatoes.

Rinse and drain black beans.

Add beans to tomato mixture.

Add water and dried oregano and stir thoroughly.

Stir in rice. Return to boil; reduce to low heat, cover and simmer 5 minutes or until heated through.

Remove from heat. Let stand approximately 5 minutes. Stir and serve.

Chicken Chili

2009-01-16T06:55:00.001-05:00

With the weatherman predicting record low temperatures this weekend, I thought you all could use a little comfort food to warm you inside and out! This is what my family will be having tonight on a cold Friday evening.

It's another one of my family's favorites!

You absolutely MUST try this with the Mississippi Cornbread in my previous post!

1 chicken, cooked and shredded, or equivalent

2 Tablespoons oil

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes

1 can Rotel tomatoes **

16 oz. chunky salsa

16 oz. can black beans, drained (can use pinto beans or chili beans, if preferred)

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 Tablespoon sugar

1 teaspoon salt

Chop onion and green pepper.

Finely chop garlic.

Saute green pepper, onion and garlic in oil until tender.

Add stewed tomatoes and Rotel tomatoes.

Add all remaining ingredients and stir until well combined.

Bring to a boil and then cover and turn on Low. Simmer for at least 20 minutes.

Stir well prior to serving.

Top with grated cheese, sliced green onions, sour cream, ripe olives or avocados.

My family also loves it served atop corn chips.

**Note: Can use 2 (14.5 oz.) cans of stewed tomatoes and omit Rotel tomatoes, if preferred.

Mississippi Cornbread

2009-01-13T21:17:00.007-05:00

1 cup Self-Rising corn meal

1 cup sour cream

1/2 cup oil

2 eggs, slightly beaten

1/2 cup cream style corn

1 medium onion, chopped

Put all ingredients into a large mixing bowl.

Mix well.

Pour into greased 7" x 14" x 2" baking dish or pan. **

Bake in 40o degree oven for approximately 45 minutes to an hour until golden brown.

(** I used a 10" x 15" baking sheet and lowered temp to 375 degrees because we like this cornbread thin.)

We love to crumble this cornbread up in a bowl of homemade vegetable soup or chili. YUM!

UPDATE

2009-01-07T06:30:00.007-05:00

Correction to Chicken Breasts Supreme recipe below----

I have already made this correction to the recipe, but just in case some of you had printed it off prior to that, the recipe calls for TWO cans of cream of mushroom soup (rather than 1).

I don't want to do anything to deprive any of you of the yumminess that IS Chicken Breasts Supreme!

Sorry for any inconvenience!

Chicken Breasts Supreme

2009-01-05T07:48:00.003-05:00

This dish is probably my family's all-time favorite dish. We all absolutely LOVE it! My husband said today that, for him, his favorite is a toss-up between Chicken Breasts Supreme and what he calls "Spaghetti Roast".

I know that many people have their own adaptation of this recipe, but I decided to post it anyway because I don't think that ANYONE should be deprived of this goodness!

This is also the perfect Sunday dish because it can literally cook on Low for the entire time that you are gone to church and will have your house smelling so yummy when you return. With some rice, baby lima beans and yeast rolls, you are good to go!

6 boneless skinless chicken breasts

6 strips of bacon

1 package of thin sliced beef lunch meat **

1 pint sour cream

2 cans cream of mushroom soup

Spray a 9" x 13" baking dish with cooking spray. Line bottom of baking dish with thin sliced beef.

Wrap one slice of bacon around each chicken breast.

Lay bacon-wrapped chicken breasts in baking dish.

Place cream of mushroom soup and sour cream in medium bowl.

Combine soup and sour cream thoroughly.

Pour sour cream mixture over chicken.

Bake uncovered for 3 hours at 250 - 300 degrees.

(I usually set mine between 265 - 275 degrees and it is perfect when we come in from church.)

Pictures don't actually do this dish justice. There is no way to describe the goodness of the flavors that the beef and bacon give to this dish. The gravy is absolutely delicious and my family devours it.

** Note: You can substitute dried beef, if you prefer, but it is a little too salty for our liking. We prefer the thin sliced beef lunchmeat.

Creamed Chipped Beef on Toast

2009-01-02T07:31:00.002-05:00

This is one of my husband's favorite "comfort foods". He loves Creamed Chipped Beef, so I recently surprised him with some -- and served it to him in bed, no less!!! That's TRUE "comfort food", isn't it?

6 oz. sliced dried beef, rinsed in cold water **

1/4 cup butter

1/4 cup minced onion

2 Tablespoons flour

2 1/2 cups milk

salt and pepper

1 Tablespoon chopped parsley (optional)

8 slices of buttered toast

Melt butter over medium heat in skillet.

Add chopped onion and saute until tender.

Sprinkle in flour, stirring constantly until smooth -- about 2-3 minutes.

Gradually add milk while stirring.

Cook 5 - 8 minutes until the sauce is thickened.

Add chipped beef, then salt and pepper to taste.

Keep stirring gravy until well-combined and desired thickness. Add parsley, if desired, and remove from heat.

Toast bread slices.

Pour gravy over toast and serve.

** Note: I substituted thinly sliced beef pictured above, because dried beef is a little too salty for our liking. If you use, dried beef like this,

be sure to rinse the beef off prior to making recipe. The beef I substituted works fine, too.

Chili Dip

2008-12-30T07:15:00.002-05:00

This is one of my daughter, Grace's, favorite dips. She has been after me to make her some recently, so over the Christmas holidays, I whipped up a batch. This is one of those dips that keep calling your name to come back for more!

1 (15 0z.) can chili with NO beans

1 (8 oz.) cream cheese, softened

1/2 cup salsa of your choice

1 ( 2 1/4. oz) can of sliced ripe olives, drained

Combine chili and cream cheese in medium saucepan.

Heat until cheese melts completely, stirring occasionally.

Stir in salsa and olives.

Stir until well combined and heated through.

Serve warm with tortilla chips.

Yield: About 3 cups

Cherry Malted Cookies

2008-12-27T19:22:00.014-05:00

This is a recipe for a cookie that my mother used to make every Holiday season when I was growing up. It was always one of my favorites so when I recently ran across this recipe again, I decided to make some for my family.

They were JUST as good as I remembered!!

1 1/2 cups flour

1/2 cup chocolate malted milk powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup shortening

1 egg

2/3 cup firmly packed brown sugar

2 Tablespoons maraschino cherry juice

1 teaspoon vanilla flavoring

1/4 cup maraschino cherries, finely chopped

Sift together flour, malted milk powder, soda, salt and cinnamon.

Place brown sugar and shortening in mixing bowl.

Cream sugar and shortening together well.

Add 1 egg, cherry juice and vanilla and beat well.

Blend in dry ingredients and mix thoroughly.

Finely chop cherries.

Add chopped cherries to mixture and mix thoroughly.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake in 350 degree oven for 10-12 minutes.

Remove cookies from oven and allow to cool a couple of minutes on cookie sheet.

Remove cookies from cookie sheet and cool on wire racks for approximately 5 - 10 minutes.

Easy Chicken Pot Pie

2008-12-16T20:49:00.007-05:00

This is a great week-night dinner that can be put together in a short amount of time. My family really likes it served over rice. This and a tossed salad is a complete meal!

1 chicken, cooked and deboned (or approx. 3 boneless skinless chicken breasts)

1 can cream of chicken soup

2 cups chicken broth

1 (16 oz.) can mixed vegetables, drained

salt and pepper to taste

1 stick margarine, melted

1 cup Self- Rising Flour

1 cup buttermilk

Place cooked, shredded chicken in greased 13" X 9" X 2" dish.

Combine soup and broth; bring to a boil and pour over chicken.

Pour can of mixed vegetables over this. Salt and pepper to taste.

Combine margarine, flour and buttermilk.

Mix well.

Spoon over chicken mixture.

Bake at 425 degrees approximately 30 minutes or until topping is golden brown.

Cheatin' Bread

2008-12-09T05:52:00.007-05:00

Preheat oven to 325 degrees.

Place stick of butter in bottom of Bundt pan and place in preheated oven to melt butter.

After butter is melted, remove pan from oven.

Open both packages of crescent rolls, but DO NOT unroll the dough! Put the 2 lengths of dough together to form a circle. Pinch the ends together to seal tightly. Place circle of dough in Bundt pan and place in oven.

Bake for 30 minutes or until light golden brown.

Remove from oven. Invert bread onto serving platter and serve while hot.

Veggie Chili

2008-12-06T12:27:00.002-05:00

1 large green pepper, chopped

1 large red pepper, chopped (I used combination of yellow and red pepper)

1 medium yellow onion, chopped

3 stalks celery, chopped

3 carrots, chopped

3 cloves garlic, minced

2 cans chili beans

1 can black beans

1 large can diced tomatoes

2 Tablespoons chili powder

1 teaspoon cumin

1/8 teaspoon cayenne pepper (optional)

salt and pepper to taste

1 1/2 - 2 cups water

1 cup TVP

Chop all peppers.

*Note : I keep sliced peppers in the freezer and chop them frozen, so you may notice ice crystals on the red and yellow peppers in this picture.

Chop yellow onion.

Chop carrots and celery.

Mince garlic.

Add all chopped vegetables to large stockpot.

Add diced tomatoes to chopped vegetables.

Add chili beans and black beans.

Add chili powder, cumin and cayenne pepper.

Add desired amount of water and stir until well-combined. Bring to boil and then simmer until all vegetables are tender.

Add Textured Vegetable Protein. (TVP)

Stir until well-combined and heated thoroughly.

** This chili is even better the next day after all of the flavors have had more time to mix together. TVP takes on the flavor of whatever it is mixed with and is a great source of protein.

Baked Macaroni and Cheese

2008-12-02T09:00:00.007-05:00

Macaroni and Cheese is definitely one of my favorite "comfort foods". I had a craving yesterday for some good ole' homemade Mac n' Cheese to go with a pot of Baby Lima Beans and a pan of Southern Buttermilk Cornbread. YUM! It doesn't get much better than this!

1 1/2 cups elbow macaroni, cooked

2 cups grated sharp cheddar cheese ( approx. 1/2 lb.)

4 beaten eggs

1/2 stick margarine, melted

1 cup milk

Salt and pepper to taste

Cook macaroni according to package directions. (I use Whole Wheat macaroni, but any kind of pasta is fine.)

Grate cheddar cheese.

Add cheddar cheese to cooked macaroni.

Add all remaining ingredients and stir until well combined.

Pour into greased casserole dish.

Bake uncovered at 300 degrees for 30-40 minutes or until golden brown.

*Note: Prior to serving, I sprinkle additional cheddar cheese on top and place back into the oven just until cheese is melted.

Cranberry Raspberry Salad

2008-11-30T07:46:00.013-05:00

I LOVE congealed salads. My grandmother used to make the best ones and I guess she started me out early loving them.

Not many of my family members eat cranberry sauce with their turkey so this year I made this salad and thought I might be able to "sneak" a little cranberry into their meal! I think I just may have succeeded with a couple of them!

This one is perfect for the holidays because of its pretty bright red color!

1 can ( 20 oz.) crushed pineapple, in juice

2 pkgs. (3 oz. each) Raspberry flavored gelatin

1 can (16 oz.) whole berry cranberry sauce

2/3 cup chopped walnut pieces

1 apple, chopped

Drain pineapple, reserving the juice. Add enough water to the reserved juice to measure 2 1/2 cups of liquid; pour into saucepan. Bring to boil.

Pour boiling mixture over gelatin mixes in large bowl.

Stir 2 approximately 2 minutes or until gelatin is completely dissolved.

Stir in pineapple and whole berry cranberry sauce.

Add chopped walnuts and diced apple.

Stir until well-combined.

Pour into 13" x 9" glass dish or can also make in 24 paper-lined muffin cups.

Holiday Cheese Balls

2008-11-19T20:27:00.003-05:00

I had a co-worker that passed away a few years ago that made the absolute BEST cheese balls. She really didn't follow a recipe for them, but before she passed away she told me what was in them. After experimenting with the ingredients a little, I was able to come pretty close to her yummy cheese balls. Every time I make them I think of my sweet friend. I miss you Wendy.

3 (8 oz.) blocks of cream cheese, softened (or neufchatel)

4 1/2 cups shredded sharp cheddar cheese

1 large red pepper, chopped fine

1 large green pepper, chopped fine

6 green onions, chopped fine (green and white parts)

8-10 slices bacon, cooked and chopped fine

1 - 1 1/2 cups chopped pecans

Grate cheddar cheese and place in large mixing bowl.

Add softened cream cheese to cheddar cheese.

Add chopped red and green peppers.

Chop green onions finely, using green and white parts of onions.

Add to cheese and pepper mixture already in bowl.

Cook bacon slowly, just until done - not extra crispy. Chop fine.

Add chopped bacon to all other ingredients already in mixing bowl.

Mix all ingredients well. I find the best way to do this is to just get your hands in mixture and mix well. (I enlist the help of my sweet husband for this duty.)

After mixing well, shape into desired size balls.

Chop pecans in food processor.

Place chopped pecans in shallow dish.

Take formed cheese balls and roll in chopped pecans until coated well on all sides.

This recipe will make 2 very large cheese balls or you can make 4-5 small size cheese balls.

These cheese balls also freeze well. *Note: If I freeze them, I place on a wax paper lined cookie sheet and place in freezer just until frozen. Then I remove from freezer and place in plastic freezer bags. The texture will be slightly different after frozen (not quite as creamy), but still tastes fine.

Serve with your favorite cracker. DELICIOUS!!

Baked Sweet Potato Fries

2008-11-15T19:22:00.018-05:00

I LOVE Sweet Potato Fries and they are such a healthier alternative to french fries. These are especially healthy as they are BAKED using Olive Oil. Even if you don't like Sweet Potatoes I believe you will like these!

2 Tablespoons Olive oil

Sweet Potato(s)

Seasonings of your choice

Peel sweet potato with vegetable peeler.

Cut the sweet potato in half and then cut into slices.

Cut each slice into "fries".

Place "fries" in a medium bowl with olive oil and seasonings of your choice. (I sprinkled mine with Paprika and Garlic Salt. They are also good with Paprika and Rosemary, or just plain salt and pepper.)

Place on cooking sheet that has been sprayed with cooking spray or lined with parchment paper.

Bake at 375-400 degrees for approximately 20 - 30 minutes -- turning half way through cooking time.

Remove to serving platter. Serve immediately.

Stuffed Pepper Soup

2008-11-06T08:00:00.002-05:00

I love Stuffed Green Peppers, but when I used to make them when my kids were younger, they never wanted to eat the peppers. They only wanted the "stuff" INSIDE the peppers!

At today's prices, it is costly to purchase green bell peppers for each person to have their own and you certainly don't want them to only eat the "stuff" out of them!

This soup is the perfect answer to that dilemma. My husband says it "tastes just like Stuffed Peppers and is much easier to eat".

1 lb. ground beef

3 cups water

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes with Basil and Oregano added (undrained)

1 cup chopped green peppers (about 1 large pepper)

3 Tablespoons packed brown sugar

1 ½ teaspoons salt

½ teaspoon pepper

2 teaspoons beef bouillon

1 cup white Minute rice

***Note: Can also subsitute beef broth for water and beef bouillion, if preferred.

In a large saucepan, brown ground beef.

While ground beef is browning, chop green pepper.

After ground beef is browned, drain well. Add tomato sauce and tomatoes.

Add chopped green pepper and brown sugar.

Add salt, black pepper and beef bouillon.

Bring soup to a boil. Lower heat and simmer covered for 25-30 minutes until green peppers are tender.

Add rice and stir well.

Remove from heat and allow to sit for 5 minutes. Stir well before serving.

Crock-Pot Lasagna

2008-11-02T17:44:00.004-05:00

Have I told you lately how much I LOVE my crock-pot! It's a love affair that started almost 31 years ago. (I got a crock-pot as a wedding gift in 1978!) It's so nice to "set it and forget it" and it really makes about anything good.

This recipe is one that I got from a friend and I "tweaked" it a little, but it is super easy and really good! Very little preparation goes into this one so you can put it together in no time.

I got up this morning and stuck this in the crock-pot before leaving for church. I love Sunday dinner already being ready when we get home! With some Tex@s To@st and a salad, you've got a complete meal, literally 10 minutes after you walk in the door.

I don't know about you, but that's my kind of cookin'!

1 pound ground beef

1 (48 ounce) spaghetti sauce

1-2 teaspoons Italian seasoning (optional)

1 (24 ounce) cottage cheese

1 egg

12-14 lasagna noodles, uncooked

3 cups mozzarella cheese

In medium skillet, brown ground beef. Drain well.

While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.

Pour spaghetti sauce in a large mixing bowl.

Add drained ground beef to sauce. Add Italian Seasoning, if desired.

Pour half of meat mixture on bottom of crock-pot.

Layer uncooked lasagna noodles on top of meat sauce. Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Depending on the size and shape crock-pot, it may take less noodles.)

Next, spread 1/2 of cottage cheese mixture over uncooked noodles.

Top with half of mozzarella cheese.

Repeat all 4 of these layers, ending with mozzarella cheese on top.

Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

** Note: I cook mine on Low for 5-6 hours.

MiMi's Making Meals

Southwestern Taco Soup

One-Pot Pork Chop Supper

Beef Bourguignon Soup

Green Beans with Sun-Dried Tomatoes and Pine Nuts

Southern SWEET Tea

MiMi Got A Makeover!

Cranberry Goat Cheese Log

Perfect Brined Turkey

Crock-pot Cornbread Dressing

Slow Cooker Meatballs

"Almost Guacamole" Dip

Walt's Favorite Lemon Meringue Pie

Devil's Food Cupcakes

Glazed Cornish Hens

Sweet Potato Casserole

Stuffed Mushrooms

Baked Spaghetti

Southern Pecan Chicken

MiMi's Dry Rub Ribs

MiMi's Favorite Grilled Corn On The Cob

Hash Brown Quiche

Chicken and Spinach Enchiladas

Salmon Croquettes

"Down Home" Baked Ham

Bavarian Style Cube Steak (Crockpot)

Easy Zucchini Bread

Pecan Cinnamon Bun Bread

Spicy Smoked Sausage Soup

Crock Pot Coney Dogs

Oven Roasted Broccoli

Cream of Mushroom Soup

" Orange Fluff "

Rice With Black Beans

Chicken Chili

Mississippi Cornbread

**UPDATE**

Chicken Breasts Supreme

Creamed Chipped Beef on Toast

Chili Dip

Cherry Malted Cookies

Easy Chicken Pot Pie

Cheatin' Bread

Veggie Chili

Baked Macaroni and Cheese

Cranberry Raspberry Salad

Holiday Cheese Balls

Baked Sweet Potato Fries

Stuffed Pepper Soup

Crock-Pot Lasagna

UPDATE