Easiest dinner ever... Blasted Chicken and Sensational Rice

A friend of mine sent me the following recipes from the Everyday Cheapskate newsletter. She also sent me one for Hawaiian Chicken Salad that I'm looking forward to trying. I couldn't believe how tender and juicy this chicken turned out - everyone in my family (including picky Charlie) loved it! And another great thing is that I diced our leftover chicken before putting up the leftovers and used it later in the week for this recipe. I also used our leftover salad ingredients as some of the veggies - I love double duty foods! And, supposedly the meal below can serve your entire family for under $5 if you get the chicken on sale.

Blasted Chicken. Preheat oven to a very hot 450 degrees. You’ll need one whole thawed 3 1/2 pound chicken (I get mine for $.57 a pound on sale), salt and pepper. Remove giblets from cavity to be used another time. Rinse the chicken well inside and out, then pat dry with a paper towel. Set in a baking dish, breast side up. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over the outside and inside, too. Bake at 450 degrees for 45 minutes. Don’t peek or you’ll blow the results. Remove and allow to sit for a few minutes. Cut apart with a big kitchen shears or a sharp knife. Hint: If your chicken is slightly larger, bake a few minutes longer.

Sensational Rice. Remove the outside layers from one onion and chop into small pieces. Heat two tablespoons vegetable oil in a skillet and sauté the onion on medium heat until soft. Add 1 cup raw rice (any type but not pre-cooked or Minute Rice). Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Quickly add 2 cups canned chicken broth, 1/4 teaspoon salt, and pepper to taste; reduce heat to simmer, cover and cook for about 20 minutes. Serves 4-6. Hint: If you start the rice as soon as you put the chicken in the oven, both will be done at the same time.

Spicy Potato Salad

This is one of those recipes I got from someone who doesn't measure things... She just gave me the ingredients, and I think I may have finally figured out the winning combination. Her potato salad is my favorite, and I attempted it tonight (for the 3rd time or so) with our grilled bbq pork chops and home canned green beans. Yum!

Cooked and cubed potatoes - approx 1 small bag
Boiled and chopped eggs - 2
Chopped zesty dill pickles - 4 spears
Chopped onion - 1/3 cup
Mayonnaise (Blue Plate) - about 1/2 cup - add more as needed
Salt
Pepper
Ground red pepper - add to your spice preference

Mix all ingredients and refrigerate.

Covered Burritos and Touchdown Taco Dip

We always have the most delicious food at Sit-n-Sews, and I've told the lady who cooks that she needs to provide recipe cards for people to take home :) Last week, we had Mexican food and of course, everything was super yummy! We had some chicken fajita salads (complete with fresh tomatoes from their garden and all the fixings), cheese dip and chips, the two recipes below, and tres leches cake for dessert. I think I'll make these burritos soon - they seem super easy!

Covered Burritos
1 lb ground beef
1 pkg taco seasoning
1 can refried beans
flour tortillas
Mexican cheese
1 can Hormel chili, no beans

Brown ground beef and drain; add taco seasoning and let sit for a few minutes. Stir in beans; scoop mixture into tortillas and roll tortillas, seam side down into 9x13 pan. Cover with cheese and then chili and bake at 350 for about 25-30 minutes.

This is a Pampered Chef recipe, but I found it online on several sources.

Touchdown Taco Dip
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped (optional)
2 green onions, chopped (optional)
fresh cilantro, chopped (optional)
tortilla chips

Directions
1Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
3Mix well with electric mixer.
4Spread cream cheese mixture on top of refried beans.
5Sprinkle cheddar cheese on top of cream cheese mixture.
6Sprinkle olives, tomatoes, onions and cilantro on top.
7Bake at 350 for about 15 minutes.
8Serve hot with Tortilla Chips!

Mexican Dip/Casserole

So yummy and pretty healthy as well! We ate this last night with the Deans. This recipe can be doubled (as we did last night) and baked in a 9x13 pan.

Layer in a baking pan:
1 small box brown rice (or pour from a bigger box and guesstimate)
1 can black beans, drained
1 can Rotel tomatoes, drained (or not)
Veggies - your choice (olives, mushrooms, onion, green peppers, etc)
Diced chicken (we used rotisserie)
Shredded cheese

Cover dish with foil and bake at 350 degrees for 25-30 minutes. Serve with chips, lettuce, tortillas, whatever you prefer. Top with salsa, taco sauce, sour cream, melted cheese dip, green onions, tomatoes, etc. So easy - you really can't go wrong here!

Chicken Salad

The weather has been SO hot lately, and it makes me want to do just about anything but cook! Chicken salad is a summer staple, and here are my two favorite recipes. Enjoy!

Chicken Salad
1 ¾ lbs chicken breasts, boiled until tender (drained and cut into chunks)
3 or 4 ribs of celery, cut into ½” pieces
1 cup walnut pieces
1 tsp fresh ground black pepper
1 cup mayonnaise
½ cup Honey Cup Mustard

Mix all ingredients, chill and serve. *This recipe is from the Blue and White Café in Mountain Brook. The secret is in the Honey Cup Mustard.

Mandarin Chicken Salad
6 chicken breasts
2 ribs celery, thinly sliced
½ cup chopped walnuts
1 tsp. garlic salt
salt and pepper to taste
1 11-oz can mandarin oranges, drained and juice reserved
½ cup chopped green grapes
1 ½ cups mayonnaise
20-24 croissants

Cover chicken breasts in water and cook until tender, about 1 hour. Cool, de-bone and chop chicken. Chill in refrigerator. In a bowl, combine chilled chicken, celery, walnuts, garlic salt and salt and pepper. Blend in reserved mandarin orange juice and mayo to desired creaminess. Fold in oranges and grapes. Slice croissants and fill with chicken salad mixture.

German Chocolate Dump Cake

I had this recipe at a sit & sew session, and it was absolutely scrumptious! I came home and looked it up and made it for a gathering the following night, and it was a huge hit then also. I can't remember which recipe I used, but these two sound about right. You will NOT be sorry you tried this cake!

Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar

Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.

Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar

Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.

Beefy Pizza Casserole

This recipe is very similar to the Upside Down Pizza recipe I've posted previously, but I liked this one better. Someone brought this to us last night, as I'm recovering from surgery. It was very yummy and worth a try - very family friendly! I think you could use crescent rolls on top like my other recipe, as well.

Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.

Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.

Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning

Bake at 425 for 15 to 20 minutes or until golden brown

An 11.3 oz refrigerated pizza crust may be substituted.

Chicken Tetrazzini

Here is a Southern Living recipe that I found online, and made for Charlie's birthday party. I received lots of compliments, and it was very easy to make!

Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Herbed Monkey Bread

I found this recipe on another blogger's site, courtesy of Paula Deen. I made 4 recipes of it for Charlie's birthday party this weekend (we had lasagna and chicken tetrazzini to go with it), and it was one of the biggest hits of the party! YUM!

Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Easy Main Dishes

Western Hash
1 lb ground beef
3 ½ cup canned tomatoes
1 cup chopped green pepper
½ cup onion
½ cup uncooked rice
½ tsp salt
½ tsp basil
dash of pepper
½ lb Velveeta cheese, sliced

Brown ground beef. Add other ingredients (except cheese). Cover and simmer 25 minutes, stirring occasionally. Top with cheese. Heat until melted.


Swiss Chicken
1 pkg Swiss cheese, sliced
4-6 boneless chicken breasts
1 can sliced mushrooms
¼ cup Dale’s steak marinade
1/8 cup oil
1/8 cup lemon juice

Marinate chicken in Dale’s, oil, and lemon juice for 30 minutes. Cook in microwave 4 minutes. Turn and cook another 4 minutes. Cook another minute if not completely done. Put mushrooms on top of chicken. Top with cheese. Broil in preheated oven until cheese melts.

BBQ Biscuits

This is one of our family's favorite meals! Alan and Carter both request it frequently. I made it last time with reduced fat biscuits, and it didn't turn out as well though :(

BBQ Biscuits
1 pkg grands biscuits – cut each in half
1 lb ground beef
Sauce:
½ c ketchup
3 tbs brown sugar
1 tbs cider vinegar
½ tsp chili powder
Brown ground beef, drain – mix sauce with meat. Push half biscuit into greased muffin tins. Pour meat on top, sprinkle with cheese. Bake at 350 for 18-20 minutes.

Sweets from Helen

These both sound delicious! I think I'm going to make the banana bread this week!

Kellys Chocolate Pudding Bundt Cake
1 box duncan hines deluxe yellow cake mix
1 small box chocolate instant pudding mix
1 small box vanilla instant pudding mix
4 large eggs
1/2 c. oil
1 1/2 c. water
1 large package mini chocolate chips

Mix all ingredients except for chocolate chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake at 325 degrees for one hour in a greased and floured bundt pan.
-You will not be sorry you made this! Yummy!

Hawaiian Banana Nut Bread
3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
1 c. mashed riped bananas ( about 3 bananas)
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla extract

Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients, stirring until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350 for 1 hour or until done.

Two Side Dishes from Helen

Jennifers Green Bean Casserole
1 can cream of celery
1 can french style green beans, drained
8 oz. sour cream
1 can shoepeg corn, drained
1 sleeve ritz crackers, crushed
1 stick butter, melted

Mix soup, green beans, sour cream , and corn. Pour into dish. Mix ritz crackers and butter and pour on top. Bake 350 degrees for 45 minutes.
-A not so traditional green bean casserole. Family favorite!

Lisa's Greek Style Potatoes
10 red potatoes, cubed
2 cups prepared ranch dressing
1 tsp. basil
Parmesan cheese - shredded - not the kind in a green can!
1/2 c. vinegar
1 tbsp. oregano
1/2 c. butter
salt and pepper

Boil potatoes with salt until tender. Drain and put into casserole dish. Sprinkle with pepper. Pour butter over potatoes. Mix vinegar, dressings, oregano and basil. Pour over potatoes. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 more minutes.

Helen's Baked Ziti

This sounds yummy and very easy! Can't wait to try this one.

Baked Ziti
1 lb. ground round
1 lb. Italian sausage
1 jar (1 lb. 10 oz.) pasta sauce
1 1/2 c. water
1 (15 oz.) container ricotta cheese
2 c. shredded mozzarella
1/4 c. grated Parmesan
8 oz. uncooked ziti

Preheat oven to 400 degrees. Cook and drain ground round and sausage. In a large bowl, combine sauce and water. Stir in all other ingredients, pasta last. Pour mixture into pan. Cover tightly with foil and bake 55 minutes. Let stand 10 minutes before serving.

Bacon-Wrapped Green Beans

Here is a recipe from my cousin. I made it for a Memorial Day get-together, and it was a hit! So, so easy :)

2 cans whole green beans
1-2 small bottles Russian dressing
1/2 lb bacon

Cut bacon strips into 3 slices and wrap each around several green beans (5-7, approx). Place in a 13x9 pan and pour dressing over. Bake at 350 degrees for 25-30 minutes, then broil for 5 minutes or so, until the bacon is browned.

Family Friendly Favorites

Have you noticed a "favorite" theme this week, now that I'm back in the recipe blogging mode? I hope you enjoy trying some of our favorites!

Chicken Puffs

4 chicken breasts
2 cans crescent rolls
Italian Bread crumbs
Cavendars Greek Seasoning
1 stick butter
1 pkg. cream cheese

Boil chicken and cut up. Mix chicken with cream cheese, 1/2 stick butter, Greek seasoning (to taste). Leave crescent rolls in 8 squares. Dip chicken mixture onto squares. Pull up 4 corners and twist. Melt 1/2 stick of butter and pour over puffs. Sprinkle Italian bread crumbs over butter. Cook 350 degrees about 20 minutes, or so.


Hot Ham and Swiss Rolls
12 rolls
1 1/2 lb ham
1 1/2 lb swiss cheese

Mix following ingredients:
1 - 1 1/2 sticks of butter, softened
3 TBSP brown mustard
1 TBSP worchestershire
1 1/2 TBSP poppy seeds
2 TBSP minced onion

place above mixture on both sides of roll that's been cut in half
layer ham and swiss cheese
wrap each sandwich in foil

Bake are 300 degrees for 30 minutes

Three Favorite Sides

I like to saute fresh or frozen veggies. It's an easy, healthy side dish that goes with most main dishes. Here are two of my favorite methods for preparing them.

Favorite Squash - I get tons of compliments when I serve these
Yellow and Zucchini Squash
Red bell pepper (optional)
Onion (optional)
Olive Oil
McCormick Salt-Free All-Purpose Seasoning
Crushed Red Pepper
Salt
Black Pepper

Wash and slice squash, peppers and onions. Toss in olive oil. This can be cooked one of four ways. Add seasonings at your discretion, and experiment with other seasonings if you'd like.

• Saute in a skillet - add seasonings to taste and saute until done, but not mushy.
• Broil in the oven - Place on cookie sheet; sprinkle seasonings on top of veggies. Broil until browned and then turn and broil on other side until brown (sprinkle with seasonings after turning). Best when extra-crispy.
• Roast in oven - my oven has a convection roast setting, which I love. Sprinkle with seasonings and roast somewhere between 400 and 450 degrees, for about 20 minutes or until done.
• Grill - this may be the best option, since my hubby gets to do it :) In this case, slice squash lengthwise so the pieces are bigger (less pieces to flip, and less likely to fall through the grill). Make sure they get nice and burned! YUM! The good thing about these last three options is that you can omit seasonings as necessary (i.e. leave off red pepper for those who don't like spicy foods).

Stir-Fry Veggies
Spray a skillet with non-stick spray; cut up and saute a couple of pieces of turkey bacon with some chopped onion, and minced garlic if desired. Add 1 bag of frozen stir-fry or mixed veggies (I love all the different stir fry veggie combinations available in the frozen section), drizzle some olive oil, and add seasonings (i.e. crushed red pepper, salt, black pepper, McCormick Salt-Free All-Purpose Seasoning), and saute until done. Voila! Easy, scrumptious side dish!

And last but not least, a very simple, yet very delicious recipe for potatoes...

Red Potatoes

red potatoes
olive oil drizzled on top
a few pats of butter
sprinkle sea salt all over

Bake or roast on high temp (around 450 degrees) for about 15-20 mins. Stir and cook for another 20-30 mins on 375 degrees until they are desired crispiness.

Favorite Pasta Salads

Spring is here, which always puts me in the mood for a great pasta salad! Here are my 3 favorites, in no particular order... Oh, and you are sure to get TONS of compliments and recipe requests if you bring any of these to a get-together!



Greek Pasta Salad
1 lb. bow tie pasta
sliced black olives
Greek peppers, sliced ( I use a whole jar but you don't have to use that many)
3/4 cup extra virgin olive oil
1/2 cup red and white balsamic vinegar
3-4 tablespoons tarragon vinegar
juice of one lemon
1 T. dried oregano
1 T. dried basil
1/2 T. garlic salt
pepper and salt to taste
6 - 8 oz. feta crumbled feta cheese
sliced green onions
1 can artichoke hearts, quartered

Cook and drain pasta,al dente. Combine oil, vinegars, lemon juice and spices and let them stand. Drain pasta and add olives, peppers and green onions to pasta. Pour oil/vinegar over pasta and toss. Last add artichokes and feta and toss again. Taste and add more spices, oil or vinegar if needed. For best taste refrigerate a few hours before serving.
***Can add chicken to this to create a main dish!

Terrific Tortellini Salad
Make 24 hours ahead – do not add tomatoes until ready to serve
20 oz family size package Buitoni Mixed Cheese Tortellini (at publix near lunch meat)
1 small green bell pepper and 1 small red bell pepper, chopped
1 cucumber, quartered and sliced (remove seeds)
1 14 oz can artichoke hearts, rinsed and drained and cut in quarters (not marinated)
1 8-oz bottle Lite Caesar dressing (publix brand)
1 pint grape tomatoes
Prepare tortellini according to package directions; drain in colander
Immediately rinse with cold water; drain well. Combine tortellini and next 5 ingredients in large bowl; mix together, cover and chill overnight.
Add tomatoes before serving and toss.
To remove cucumber seeds, quarter cucumber lengthwise and run knife under the seed area and discard.

3 Bean Wacky Sweet Salad
1 package wacky mac
1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained
1 cup chopped sweet onion
¾ cup cider vinegar
½ cup salad oil
2/3 cup sugar
1 ½ cups (1 package) halved cherry tomatoes)
Salt and pepper

Prepare Wacky Mac according to directions; rinse with cool water. Meanwhile, combine drained beans and chopped onion in large bowl. In separate small bowl, combine cider vinegar and salad oil; slowly add in sugar to dissolve. Add drained Wacky Mac and vinegar mixture to beans. Add tomatoes and salt and pepper. Gently toss to combine.
***This is probably my favorite to make for functions. It's so easy and everyone LOVES it!!!

Favorite Salad

This is the salad that my cousin brought with a meal after I had Carter. Ever since, it's been my go-to salad! So easy and so yummy! Oh, and this is not really a recipe so much as it's just a list of what's in the salad. I'm sure you know how to assemble a salad :)

Green leaf lettuce
Red leaf lettuce (optional)
Chopped green onion tops
Mandarin Oranges
Strawberries (optional)
Package of Salad Pizazz - orange cranberry almondine (this is the best flavor)
Crumbled Feta Cheese
Newman's Own Balsamic Vinaigrette or Light Balsamic Vinaigrette

Mini Cheesecakes

These are absolutely delicious!!!

Mini Cheesecakes
3 (8-oz) pkg cream cheese, softened
1 c sugar
5 whole eggs
1 tsp vanilla

Topping:
1 c sour cream
¼ c sugar
½ tsp vanilla
Strawberry preserves (optional)

Mix together all ingredients except the topping. Pour ingredients into mini muffin pan, filling cups ¾ full. Bake in 300 degree oven for 30-40 minutes; do not brown. Cool completely.
Mix together topping ingredients except preserves. Spread a small amount on top of each cup. Add a drop of preserves in the middle of each cup and put back in the oven for 5 minutes. Freezes well – I like to make these weeks in advance for showers and teas.

Hidden Mint Cookies

Ok, I haven't tried this recipe yet, but it's a Paula recipe, so I know it has to be good! Please let me know what you think if you try this one...

Hidden Mint Cookies
Recipe courtesy Paula Deen
18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.
Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

Apple-Plum Cake

When Alan and I got married, some of our wedding shower hostesses put together a binder full of their favorite recipes. I have loved using these recipes, and knowing they came from people we care about, who thought enough to write them down and share them with us. This is one of those, although I adapted it a bit... I could never find plain plum baby food, and it called for 2 small jars of that. So, I started using the stage 2 size baby jars of apple-plum, and it is delicious! I'm sure it makes it a little more moist, and who would complain about that?

Apple-Plum Cake
2 cups self rising flour
2 jars apple/plum baby food
1 cup oil
1 cup nuts
2 cups sugar
3 eggs
1 tsp each – cinnamon, cloves, and nutmeg

In large bowl, mix all ingredients well except nuts. Add nuts. Bake in tube pan 1 hour at 300 degrees. Can also add 1 tsp vanilla butter and nut flavoring.

Grecian Orange Cake

This is known around these parts as "The Abrams' Signature Cake." Or maybe not. I probably just made that up. :) Anyway, I got this recipe from my mom, and this is something we have made ever since we were first married. Alan even won 2nd place in a men's bake-off using this recipe! The only reason he didn't win first was because a bunch of kids screamed and shouted for the dirt-cup cake that wasn't actually baked, so it should have been disqualified. Anyway, I digress... Here is our most-requested dessert!

Grecian Orange Cake
1 box yellow cake mix
4 eggs
1 pkg instant lemon pudding
¾ cup oil, scant
¾ cup water

Place all ingredients in mixer. Turn mixer on low and beat for 2 minutes, scraping sides of bowl constantly. Pour into greased and floured tube pan. Bake at 325 degrees for 45 minutes.

Icing:
Combine 2 cups sifted confectioner’s sugar, 1/3 cup plus 2 tbsp frozen concentrate of orange juice, and 2 tbsp melted butter. Punch holes in cake with ice pick and pour icing over hot cake. Let stand in tube pan until cool.

Cheesecake Cookies

The next few posts will be dedicated to some of my favorite sweets. Mmmmmm....

I like to make these cookies around Christmastime, although you can make them anytime! They are yummy and won't stay around very long!

Cheesecake cookies
1 cup real butter, softened
8 ounce package cream cheese, softened
2 cups sugar
2 cups flour
1 cup chopped pecans

Preheat oven to 350 degrees. Cream together butter and cream cheese; add sugar, beating until light and fluffy. Add flour and beat well. Stir in pecans. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 12 minutes. Yields 4 dozen.

Best. Corn. Ever.

This side item is the opposite of low-fat or healthy, but if you are cooking to impress, this is one you should try. I halfed the recipe, and my family of 4 (3 who ate) almost gobbled it all up. My 3-year-old almost licked his plate clean :)

Skillet Corn
1 pound bacon, chopped
2 medium bell peppers, chopped
1 onion, chopped
2 16-oz packages frozen corn kernels
salt and pepper

Fry bacon over medium-high heat in large skillet, until browned but still soft. Add green peppers and onion and saute until tender, approximately 10 minutes. Reduce heat and stir in corn. Cook until done, about 15 minutes. Add salt and pepper as desired.

Breakfast Casserole

Here's one from Holly that I am going to try this weekend... It's one of her favorites, so I'm sure it's good. Enjoy!

Breakfast Casserole
1 lb sausage – cook and crumble
1 lb grated cheese, separated
10-12 eggs, beaten

Stir together:
8 oz sour cream
Squirt of mustard (1/2 tsp)
Paprika
1 tsp salt

Spray 9x13 dish
Layer from bottom: crumbled sausage, cheese, dollops of sour cream mixture, eggs (beaten), rest of cheese
Bake at 325 for 35 minutes

Cream Cheese Squares

This sounds very similar to the recipe Helen submitted for Cream Cheese Danish. I thought I'd include my version as well, as it's going in my mom's newsletter...

Cream Cheese Squares
2 packages crescent rolls
2 8-oz packages cream cheese, softened
½ cup sugar
1 tsp vanilla

Spray 9x13” pan. Line bottom of pan with one package rolls. Pat seams together.
Mix cream cheese, sugar, and vanilla and spread over rolls. Lay second package
rolls on top of cream cheese. Bake at 375 degrees for 25 minutes.
Optional: heat ¼ cup milk a little and add ¼ cup sugar. Drizzle over top of
baked pastry. Serve hot or cold. Good served at breakfast.

Make Ahead Omelets

My monthly mom's group publishes a newsletter, and starting in February I will write a Recipe Corner section, all appropriately themed. Since this month's theme is all around Valentine's Day, I'm including some easy breakfast-in-bed ideas. Here is the first breakfast item I've added (thanks to Julie for this recipe!):

Ziploc Omelets
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs into each bag (not more than 2); shake to combine them. Put out a variety of ingredients. Examples: cheese, tomatoes, bacon, ham, onion, green pepper, mushrooms, jalapeños. Add the items you want to your bag and shake to combine. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Serve with sour cream and salsa. This works great to do the night before and all you have to do is drop it in the boiling water the next morning.

Yummy Soups: Italian Soup and Baked Potato Soup

Forgive me the formatting of these - I had them separated by columns on my computer, and well, that doesn't translate to blog world.... These are both very delicious, and perfect for this time of year! Enjoy!

Italian Soup
(My mom’s version of Olive Garden’s soup)

1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional

Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.


Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped

Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!

Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).

Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.

Two Cheese Balls

Here is one from Helen - I can't wait to try this!

Ranch Cheese Ball
1/2 stick butter, softened
2 cups shredded cheddar cheese
1 package dry ranch dressing
1 (8 oz.) package cream cheese

Mix all ingredients together. Form into a ball and chill 2-3 hours.
-Everyone asks for the recipe on this! It is best if made the day before.

And here is the one I usually make:

1 lb. grated sharp cheddar cheese, finely shredded
1 C. pecans, chopped
3 slices white bread, cubed or shredded finely
1 ½ C. mayonnaise
sprinkle of onion powder
1 ½ tsp garlic salt
strawberry preserves

Mix cheese, nuts and bread. Add garlic salt, onion powder and mayonnaise. Form ball and hole out a center with fingers or use bottom of a glass to press down. Refrigerate 2-4 hours or overnight. Just before serving fill the hole with strawberry preserves and serve with Ritz crackers.

All Day Macaroni and Cheese

About 18 months ago, I took dinner to some friends who had just had a baby. The menu included mac and cheese, which they STILL rave about and say was the best they have ever eaten! My hubby, however, is EXTREMELY picky about how he likes his food. He says my mac and cheese is too cheesy. WHAT??? Anyway, I've decided to try a new recipe for dinner tonight. My aunt gave me this recipe and it sounds both yummy and easy. Hopefully it will go over well with my hubby also!

All Day Macaroni and Cheese
(6 servings)

8 ounces elbow macaroni
4 cups shredded sharp Cheddar Cheese
1 (12 oz) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper

Cook macaroni 10 minutes, or until al dente, and drain
In large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded cheese.
Cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove or stir the mixture until the mixture has finished cooking.

Mmmm...noodles: Bacon Bow Tie Pasta

Even though this is a very highly rated Southern Living recipe, I was still surprised at how good it was...

Bacon Bow Tie Pasta
Prep: 10 min., Cook: 25 min.

1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions; drain. Keep warm.
2. Cook bacon according to package directions; drain well, and crumble.
3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.
4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.

Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk. Proceed as directed.
Yield: Makes 4 servings

Easy Entrees: Pork Chop Casserole and White BBQ Chicken

Here are two more of Helen's favorite recipes. Keep 'em coming, Helen!

Pork Chop Casserole
6 boneless pork chops
6 medium potatoes
1 large onion
2 cans cream of mushroom soup
salt and pepper to taste

Flour and quickly brown pork chops. Wash, peel and slice potatoes. Place potatoes in bottom of dish. Peel and cut onions into slices. Place them on top of potatoes. Salt and pepper. Pour cream of mushroom soup over casserole. Place browned pork chops on top of soup Cover and bake 45 minutes at 450.
-Quick dinner.

White BBQ Chicken
6 tbsp. mayonnaise
2 tbsp. sugar
1 tbsp. salt
1 tbsp. pepper
3 tbsp. lemon juice
3 tbsp. white vinegar
3 lbs. chicken

Arrange chicken in single layer on baking dish. Combine mayo, sugar, salt and pepper in mixing bowl and mix well. Stir in lemon juice and vinegar. Reserve 2 tbsp. of mayonnaise mixture. Spoon remaining over chicken. Bake at 350 degrees for 1 1/2 hours, or until done, basting with reserve marinade.
-Easy dinner for a crowd.

Anniversary Chicken

My husband wants me to rename this to "Cheesy Bacon Ranch Chicken," since the name offers no description of what this dish actually is... I've had this recipe for several years but just recently tried it for the first time. It was good, although I think I added too much teriyaki sauce and ranch dressing. I used low fat ingredients, and served it with brown rice (the sauce was good on top of the rice), and green beans. Such an easy dish, and I still have lots of teriyaki sauce, ranch dressing, and bacon bits to use, so I'll probably make this again soon! Enjoy!

Anniversary Chicken
Makes 6 servings

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Another from Helen: Cheesy Barbeque Chicken Bake

Cheesy Barbeque Chicken Bake

1 (1 lb., 4 oz.) package shredded hashbrowns, thawed

2 cups shredded sharp cheddar

1/2 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. Olive Oil

4 boneless skinless chicken breast

1/2 cup (or more) barbecue sauce

Heat oven to 400 degrees. Grease 9 x 13 baking dish.Toss hashbrowns with olive oil. Mix this with the cheese, onions, salt and pepper. Place this mixture into bottom of baking dish. Arrange chicken on top of the potato mixture. Cover this with the barbecue sauce. Bake uncovered 30 -40 minutes or until chicken is done and the potatoes are crisp.

More Comfort Foods: Lasagna and Banana Nut Bread

A couple of weeks ago, I delivered food to someone who had just had a baby. I decided to try a new dish (I never do that when taking food!). This is a Southern Living recipe, and I made a double batch so we could have some too. YUM! The people told me it was the best they had ever eaten (better than their moms') and they asked for the recipe pronto! Enjoy! (By the way, I'm making this tomorrow for another person who just had a baby... And another double batch, of course!) I'm including the recipe in its original form. However, I did not do all the microwaving... You can cook the sausage in a pan, and cook the lasagna in the oven at 375 for an hour (covered in foil) - let stand 10 minutes in the foil after baking.

Speedy Lasagna

1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese (I bought the plastic 5-oz containers in the refrigerated section and used the whole thing)

Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.

Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.

Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.


Right now, I am smelling the smell of wonderful banana bread in the oven... I cannot wait to hear the timer ding so I can eat some yummy warm banana bread! I got this recipe from a local school's cookbook (the recipe is from a local drugstore/diner - the old fashioned kind!). I haven't tried it yet, but I know it has to be good... And, if smells are any indicator, this one gets an A+!!!

Banana Bread
1/2 cup margarine
1 cup sugar
2 eggs
3 mashed bananas (black peel, super ripe are the best, most flavorful)
1/2 tsp baking soda
1/4 cup chopped nuts
2 cups flour
pinch salt

Cream the sugar and margarine, then add the eggs one at a time, beating well after each addition. Add the mashed bananas and the nuts. Sift the flour, salt and soda and add mixing well. Bake in a greased loaf pan for 45 minutes at 325.

More from Helen: Cheese Danish

This sounds delicious! Thanks, Helen!

Cheese Danish

2 Packages Crescent Rolls

2 (8 oz.) Packages Cream Cheese

3/4 Cup Sugar

2 tsp. Lemon Juice

1 tsp. Vanilla

1 egg yolk

Line 11x14 dish with 1 can crescent rolls. Press seams together. Cream the cream cheese, sugar, lemon juice, vanilla and egg yolks until creamy. Pour over crescent rolls. Place 2nd can of crest rolls over the top. Bake for 30 minutes at 350 degrees.-I always take this to early morning functions. I make it the night before. When it is done, I place them in the refrigerator. The next morning I cut them and take them! Easy!

Guest Blogger: Broccoli Cheese Corn Bread

My friend, Helen, decided to help me out and submit some of her recipes! I guess she realized I had not updated in quite some time :) Here is a recipe for her broccoli cheese corn bread... She says she used to take this to work functions because everyone loves it so much. YUM!

Broccoli Cheese Corn Bread
1 Stick Butter, melted
1 Small Onion
1 Package Frozen Broccoli, thawed and squeezed dry
4 Eggs, Beaten
1 Package Jiffy Cornbread Mix
1 Cup Sharp Cheddar Cheese

Preheat oven to 350 degrees. Grease 9x13 dish. Mix all ingredients well. Bake at 350 degrees for 30 minutes.


Here is my version of the same recipe - everything looks pretty much the same, except this has more cornbread mix and cheese. I like to serve mine with ham and beans.
Broccoli Corn Bread
2 boxes Jiffy corn muffin mix
1 10-oz box frozen, chopped broccoli, thawed
1 onion, chopped
1 stick margarine, melted
1 tsp salt
4 eggs
2 cups shredded sharp cheddar cheese

Mix all ingredients and bake at 400 degrees until brown (30+ minutes).

More to come from Helen soon. Thanks so much for the great recipe!