Wednesday, December 19, 2012

Strawberry Salad

2 small packages strawberry-flavored gelatin
2 bananas, mashed
1 box frozen strawberries
1 (8.25 ounce) can crushed pineapple
½ cup chopped pecans
8 ounces sour cream


Combine gelatin with 1 cup boiling water, stir until dissolved.
Fold in bananas, strawberries, pineapple with juice, and nuts.
Turn half the strawberry mixture into a square glass dish.
Refrigerate until firm. Spread with sour cream and then remaining strawberry mixture.
Chill until set.

Wednesday, December 12, 2012

Broccoli Cheese Soup

1/2 cup butter
1 onion, chopped
2 (16 ounce) packages frozen broccoli florets
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted.
Mix in half and half and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Monday, December 10, 2012

Banana Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Chocolate Chip Ice Cream Cake

1 (18 ounce) package small chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
2 cups mini chocolate chips
1 cup whipped cream
12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. Mix softened ice cream and mini chocolate chips. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Vidalia Onion Casserole

5 medium Vidalia onions, sliced
1 stick butter
1 stack of Ritz Crackers, crumbled
Grated Parmesan Cheese


Preheat oven to 325 degrees.
Melt butter and sauté onions until limp, not brown.
Place half of onions in a 9x13 inch casserole dish; sprinkle generously with Parmesan cheese. Top with ½ of Ritz crackers.
Repeat layers.
Bake at until brown about 20 minutes.

Chubby Hubby Bars

2 1/2 cups all purpose flour
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp coarse sea salt
1 1/2 cups coarsely chopped pretzels
2 cups coarsely chopped full sized Reese’s Peanut Butter Cups
1 (14 oz) bag of caramels, unwrapped
2 Tbsp water
2 cups semi sweet chocolate chips, melted


Preheat oven to 350 degrees.
Spray a 9×13 pan lightly with cooking spray.
Beat together butter and sugars until light and fluffy, approx 1 min.
Add eggs and vanilla, mix until incorporated.
On low speed add in salt, baking soda and flour, mixing until just combined.
Slowly add in the peanut butter cups and pretzels, gently mixing until evenly distributed.
Spread in the prepared pan and bake for 25 minutes.
Let cool completely. Approx 30 minutes to an hour.
When cooled, melt the caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
Pour over the bars.
Chill in fridge for 15 minutes to set caramel.
Melt your chocolate chips in a double boiler or microwave and spread over caramel.
Put back in the fridge for at least 30 minutes or until chocolate is set.
Cut into squares when ready to serve.

Caribbean Style Ribs

Ingredients for Rub:
3 tablespoons of brown sugar
1 1/2 tablespoons of paprika
1 1/2 tablespoons of salt
1 1/2 tablespoons of ground black pepper
1 teaspoon of garlic powder

Ingredients for Ribs:
2 1/2-3 pounds baby back ribs
1 cup pineapple preserves
1/4 cup fresh lime juice

Combine all ingredients for rub and pat firmly into all sides of the ribs. For best results, let rub set on pork for an hour or up to overnight.
Heat oven to 275 degrees.
Place the ribs on a large rimmed baking sheet and cover tightly with foil. Bake until tender and the meat easily pulls away from the bone, 2 ½ to 3 hours.
Meanwhile, make the sauce. In a small saucepan, combine the preserves, lime juice and ½ teaspoon of salt. Simmer over medium heat until slightly thickened, 4 to 5 minutes.
Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until just beginning to char, 4 to 5 minutes.

Standing Rib Roast

2-3 tablespoons olive oil
1 (7 pound) standing rib roast
1 tablespoon lemon pepper
1 ½ teaspoon garlic salt or powder
1 teaspoon dried rosemary
1 teaspoon black pepper

Preheat oven to 425 degrees.  Rub olive oil over roast. Combine lemon pepper, garlic salt, rosemary and black pepper. Rub over roast.
Place roast, fat side up, in a large roasting pan. Insert a meat thermometer.
Bake, uncovered, at 425 degrees for 30 minutes. Reduce heat to 325 degrees and bake, 20 minutes per pound.

Strawberry Coconut Salad

2 cups fresh strawberries, sliced
2 cups fresh pineapple, diced
¼ cup sugar
½ cup coconut
1 cup orange juice

In a glass bowl, alternate layers of strawberries and pineapple, sprinkling sugar and coconut between each layer.
Pour the orange juice over the top.
Chill for at least an hour and serve cold.

Party Potatoes

1 (5 pound) bag white potatoes, peeled and boiled
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
1 (8 ounce) carton sour cream
1 small onion, grated
Salt, to taste

Pepper, to taste
½ pint whipping cream, whipped
6 ounces Cheddar cheese, grated
½ pound bacon, fried, drained and crumbled

Preheat oven to 350 degrees.
Drain potatoes, cream.
Mix with cream cheese, butter, sour cream, onion, salt and pepper. Spread in greased 13x9 inch casserole dish.  Ice with whipped cream.  Sprinkle with cheese and bacon.
Bake at 350 degrees for 20 minutes.

Sunday, December 2, 2012

Creamy Slow Cooker Hot Chocolate

1½ cups whipping cream 

1 (14 ounce) can sweetened condensed milk 
1 teaspoon vanilla extract 
6 cups milk 

2 cups of chocolate chips (milk chocolate or semi-sweet depending on desired sweetness) 
Garnish: Miniature marshmallows, peppermint sticks 

Stir together the whipping cream, condensed milk, vanilla, milk, and 
chocolate chips in a slow cooker. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired with miniature marshmallows, peppermint sticks, etc.

White Chocolate Mocha

2/3 cup whole milk 
½ cup white chocolate baking chips 
½ cup freshly brewed strong coffee 
Whipped cream 
White chocolate shavings

Add milk and chocolate chips to saucepan or double boiler and heat until the white chocolate chips are melted and milk is hot. While the 
chips are melting, start the coffee. Pour about ¼ cup of the milk mixture into a large coffee mug. Add about ½ cup hot coffee and more of the milk mixture until it reaches the top of the mug. Make sure to save enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings.

Molly's Coffee Punch

1 3/4 cups white sugar 
2 cups water 
2 ounces instant coffee 
1 gallon 2% or whole milk 
1 tablespoon vanilla extract 
½ gallon vanilla ice cream
Garnish: ground cinnamon, whipped cream

Boil sugar and water to dissolve. Turn off heat. Add coffee and cover. Steep until it is cool. Pour 3 cups milk out of gallon and set aside. Pour coffee into remaining gallon of milk. Add vanilla and shake. In a large punch bowl or serving bowl, add ice cream and pour the coffee mixture 
over it. Serve in chilled mugs with a sprinkle of cinnamon and whipped cream on top.

Strawberry Banana Smoothie

½ cup nonfat milk 
½ cup vanilla yogurt 
½ frozen banana, peeled and chopped
1½ tablespoons flax seed 
1 teaspoon honey 
½ cup frozen strawberries

In a blender, blend the milk, yogurt, banana, flax seed, honey, and 
strawberries until smooth.

Baptist Sangria

1 (2 liter) bottle lemon-lime flavored soda
1 (16 ounce) can frozen orange juice concentrate, thawed
1 (16 ounce) can frozen lemonade concentrate, thawed
Garnish: Strawberries, peaches, grapes, oranges, pineapple, lemons (cut into slices or chunks)

Mix together and serve in a punch bowl or pitchers. Serve very cold.

Perfect Fruit Punch

2 cups cranberry juice 
1 cup pineapple juice 
1 cup orange juice
¼ cup lime juice 
1 lemon, cut into thin slices 
1 lime, cut into thin slices 
3½ cups club soda, chilled 

Mix the juices together in a large pitcher. Chill for at least an hour to allow the flavors to blend. Right before serving; add the lemon and lime slices and the club soda then pour over ice. Makes about 8 cups.

White Grape And Orange Cooler

1/3 cup white sugar 
1 cup water 
1 cup white grape juice 
½ cup orange juice 
1 (1 liter) bottle ginger ale, chilled
Orange slices, for garnish

Bring sugar and 1 cup water to a boil over medium-high heat, and cook, stirring often, 3 minutes or until sugar dissolves. Remove from heat, and 
cool. Stir in juices, and chill 2 hours. Stir in ginger ale just before serving. Serve over ice. Garnish, if desired.

Princess Punch

1 (46 ounce) can pineapple juice 
1 (6 ounce) can frozen pink lemonade 
2½ cups water 
3 (28 ounce) bottles ginger ale1 quart strawberry ice cream 

Mix all ingredients together. Stir until frozen ingredients dissolve. Serve immediately.

Yummy Pineapple Lemonade Punch

1 cup powdered lemonade mix
2 cups cold water
1 (46 ounce) can chilled pineapple juice
2 cans chilled lemon lime soda
Lemon slices

Mix together first four ingredients and add lemon slices. Serve immediately.

Tailgate Punch

2 cups apple juice
2 (6 ounce) cans pineapple juice
1 (12 ounce) can thawed cranberry juice concentrate, undiluted
1 (6 ounce) can thawed orange juice concentrate, undiluted
4 cups club soda, chilled

Combine first 4 ingredients; stir until blended. Add soda just before 
serving. Serve over ice.

Mimi Jean's Lime Sherbet Punch

2 quarts lime sherbet 
2 liters ginger ale 
1 (46 ounce) can pineapple juice 
Lemon slices 
Lime slices 
Maraschino cherries

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and 
pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Saturday, December 1, 2012

Hot Broccoli Cheese Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream 
1 envelope Italian dressing mix 
1 (10 ounce) package frozen chopped broccoli, thawed, well drained 
2 cups shredded cheddar cheese, divided
Crackers or toasted baguette slices 

Preheat oven to 350 degrees. Beat cream cheese, sour cream and dressing mix with mixer until blended. Stir in broccoli and 1 1/2 cups cheddar cheese; mix well. Spread into 9-inch pie plate. Bake 20 minutes. Sprinkle with remaining cheddar cheese; bake 5 minutes or until cheese is melted. Serve with crackers or toasted baguette slices.

Sweet & Salty Nuts

3 tablespoons light brown sugar, 
2 tablespoons water 
1 tablespoon unsalted butter 
Large pinch of sea salt 
¾ cup nuts (pecan or walnut halves are best) 

Put the brown sugar, water, butter and sea salt in a heavy, non-stick skillet. Bring to boil, stirring. Boil for 1 minute before adding the nuts. Stir and toss until the nuts are thoroughly coated with a glaze, about 3 minutes. If they start to smoke, take them off before they burn. Transfer nuts to sheet of foil or parchment paper and quickly separate with forks. The syrup may seem a little chewy at first, but it becomes crisp when it cools completely. Variation: Add a little spice to the glaze such as ½ teaspoon of curry or cumin or ¼ teaspoon of cayenne for a little kick.

Toffee Dip With Apples

Ingredients:1 (8 ounce) package cream cheese, softened
½ cup packed brown sugar 
¼ cup white sugar 
1 teaspoon vanilla extract 
1 (8 ounce) package toffee bits 

1 tablespoon lime juice
1 tablespoon lemon juice
3 red delicious apples, each cored and cut into 8 wedges 
3 Granny Smith apples, each cored and cut into 8 wedges 

Combine cream cheese, brown sugar, white sugar and vanilla in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits and mix well. Cover and chill. Combine juices and apples in a bowl; toss well. Serve dip with apples on side.

Mississippi Comeback Sauce

¼ cup olive oil 
¼ cup chili sauce 
¼ cup ketchup 
1 tablespoon Worcestershire sauce 
1 teaspoon spicy mustard 
1 cup mayonnaise 
8 turns of the pepper grinder 
2-3 dashes of hot sauce 
¼ teaspoon Cajun seasoning 
½ teaspoon onion powder 
½ teaspoon garlic powder 
Juice of ½ a lemon 

Put all of the ingredients in a blender and process until well mixed. Store in refrigerator. Use on everything such as fried, grilled or baked meats, grilled, fried or baked seafood (especially crab cakes and lobster rolls), smoked poultry, french fries or pan fried potatoes and onions, fried and raw vegetables, sandwiches, salads, etc.

Classic Pimiento Cheese

Ingredients:1 cup mayonnaise 
2 teaspoons minced onion 
1 teaspoon Worcestershire sauce 
¼ to ½ teaspoon hot sauce, to taste 
1 teaspoon fresh lemon juice 
1 teaspoon dry mustard 
Salt, to taste 
Pepper, to taste 
1 (8 ounce) block Colby cheese, shredded
1 (8 ounce) block cheddar cheese, shredded
1 (4 ounce) jar diced pimientos, drained

In a large bowl, combine mayonnaise, onion, Worcestershire sauce, hot sauce, lemon juice, mustard, salt and pepper. Stir in cheeses until blended. Gently stir in pimientos. Refrigerate until ready to use.

Feta Bruschetta

1 loaf of French bread, sliced 
½ sweet onion, finely chopped 
2 cloves garlic, chopped 
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil,  divided 
1 tablespoon chopped fresh oregano 
2 teaspoons chopped fresh basil 
2 teaspoons chopped fresh parsley 
2 large fresh tomatoes, diced
1 cup crumbled feta cheese 

¼ cup grated Parmesan cheese

Preheat oven to 375 degrees. Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

Mini Cheeseburger Sliders

1 medium onion, finely chopped 
1.5 pounds lean ground beef 
1 tablespoon minced garlic 
1 teaspoon salt 
1 teaspoon black ground pepper 
6 to 8 slices of American cheese 
1 package small potato dinner rolls 

Preheat oven to 400 degrees. Combine onion, beef, garlic, salt and pepper in a large bowl. Mix well. Line a large rimmed cookie sheet with aluminum foil. Press beef mixture evenly over the bottom of the cookie sheet. Bake 12 to 15 minutes or until beef is no longer pink. Remove meat and pour off juices, if necessary. Immediately lay cheese slices on top of meat to melt. Cut beef into 18 to 24 squares. (size squares to fit the dinner rolls) Serve on dinner rolls with desired condiments: pickles, mayonnaise, ketchup, mustard. Serve immediately.

Pork Tenderloin Sliders With Sandwich Spread

Ingredients for Sliders:
4 cloves garlic, minced 

1 teaspoon finely chopped fresh rosemary leaves 
1 teaspoon extra virgin olive oil 
2 teaspoons Worcestershire sauce 
1 (2 pound) pork tenderloin 

1 teaspoon salt 
1 teaspoon pepper
12 dinner rolls or small sandwich rolls 
Sandwich spread (recipe follows) 

Ingredients for Sandwich Spread:
4 tablespoons mayonnaise 
1 tablespoon brown mustard 
2 teaspoons freshly chopped flat parsley leaves 
2 to 3 teaspoons freshly chopped green onions 
Dash of Worcestershire sauce 
Salt, to taste 
Ground black pepper, to taste 

Preheat oven to 350 degrees. Mix garlic, rosemary, olive oil, Worcester- shire sauce. Remove wrapper from the tenderloin and separate the two halves. Spoon half the mixture on the inside half of the tenderloin. Place the two pieces together again and tie with string. Rub the rest of the mixture to the top of meat. Add salt and pepper to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of spread onto each dinner roll.  Sandwich Spread: Put all spread ingredients in a bowl and thoroughly combine.

Hogs in a Sleeping Bag

1 package Kielbasa sausage
1 can refrigerated butter biscuits
1 egg
Honey mustard, barbeque sauce, or apricot jam, optional

Preheat oven to 400 degrees. Cut Kielbasa sausage into 6 (4-inch) pieces. Flatten out each biscuit. Roll each piece of Kielbasa in uncooked biscuit and place on a greased baking sheet. Beat egg in a small dish and brush generously over biscuit. Bake until biscuit is golden brown, about 20 minutes. Serve with mustard, barbeque sauce, or jam, if desired. These are great for tailgating!

Hot Bacon Cheese Spread

1 unsliced round loaf (1 pound) Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise 
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced
Bread cubes, crackers, bagel chips,  tortilla chips, or carrot sticks 

Preheat oven to 350 degrees. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1 inch shell. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an non-greased baking sheet. Cover loosely with aluminum foil as bread might burn easily. Bake for 1 hour or until heated through. Serve with reserved bread cubes, crackers, bagel chips, tortilla chips, or carrot sticks.

Rotel Tailgate Dip

1/2 pound Velveeta cheese
1 can Rotel tomatoes, not drained
1 pound hot sausage, browned and drained
1 (16 ounce) package guacamole
1 (16 ounce) carton sour cream
1 (16 ounce) jar salsa  
2 cups shredded sharp cheddar  cheese

Cube Velveeta into 1 inch pieces and place in a large microwave-safe dish; pouring can of Rotel tomatoes and browned sausage over the top. Microwave for 2½ minutes, stir, and microwave in 1 minute increments, stirring in between, until melted. In a casserole dish, layer guacamole at the bottom. Layer sour cream over that. Layer prepared Rotel dip over that, and pour salsa on top. Sprinkle with cheddar cheese. Serve with chips.

Charleston Cheese Dip

½ cup mayonnaise 
1 (8 ounce) package cream cheese, softened
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 sliced bacon, cooked and crumbled
Corn chips, bagel chips, or crackers

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.