Sunday, January 17, 2021

Jalapeno Popper Dip

· 2 (8-ounce) cream cheese, softened
· 1 cup mayonnaise
· 1 cup shredded Mexican blend cheese
· 1 cup shredded Parmesan cheese, divided
· 1 (4-ounce) can chopped green chilies, undrained
· 1 (4-ounce) can chopped jalapenos, undrained
· Salt and pepper, to taste
· 1 cup Panko bread crumbs
· ¼ cup butter, melted
· Salt and pepper, to taste

1. Preheat oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray.
2. In a large mixing bowl using an electric mixer, mix together cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chilies, jalapenos, salt and pepper. Spread dip filling into casserole dish.
3. In a small bowl, mix together bread crumbs, ½ cup Parmesan cheese and melted butter. Sprinkle topping over dip filling.
4. Bake for about 20 minutes or until bubbly and top is golden brown.
5. Serve with crackers or tortilla chips.

Saturday, January 16, 2021

Brunswick Stew

· 2 boneless, skinless chicken breasts; cooked and chopped
· 1 (3-pound) Boston Butt pork roast, cooked and chopped
· 3 (14.5 cans) diced tomatoes
· 6 cups frozen whole kernel yellow corn, thawed
· 6 cups frozen butter beans, thawed
· 2 medium onions, chopped
· 4 cups chicken broth
· 3 cups ketchup
· ½ cup white vinegar
· ½ cup Worcestershire sauce
· ¼ cup firmly packed brown sugar
· 1 tablespoon salt
· 1 tablespoon pepper
· 1 tablespoon hot sauce

In a large 6-quart Dutch oven, add and stir together all ingredients. Cook on low for 2 ½ to 3 hours, stirring occasionally.

I love this Brunswick Stew recipe.  I've made another recipe for years for this Southern staple and just recently decided to try another twist.  I wasn't disappointed.   I cooked the chicken and the pork in the slow cooker (separately) the day before I made the stew.  Then just dumped all the ingredients in my Dutch oven.  You could also put this in the slow cooker for 4-6 hours to cook.  Enjoy!  We sure did.

Friday, January 15, 2021

Buttermilk Brined Grilled Chicken

· 2 cups buttermilk
· 2 cups cold water
· ¼ cup firmly packed light brown sugar
· ¼ cup hot sauce
· 2 tablespoons salt
· 1 tablespoon black pepper
· 1 small sweet onion, thinly sliced (recommend Vidalia)
· 1 lemon, thinly sliced
· 3 garlic cloves, halved
· 1 whole chicken, cut up
· ¼ cup olive oil
· Salt and pepper, to taste

1. Whisk together first 6 ingredients in a large bowl until sugar is dissolved; stir in onion then lemon and garlic.
2. Put buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 24 hours. Remove chicken from marinade 30 minutes before grilling; discard marinade and pat chicken dry with paper towels. Brush the chicken pieces with the oil and sprinkle with salt and pepper.
3. Heat grill to medium heat (300 – 325 degrees). Put the chicken on the grill, skin side down and cook, covered for 40-50 minutes or until a meat thermometer inserted in thickest portion registers 165 degrees. Let stand 5 minutes before serving.

Wednesday, January 13, 2021

Mushroom Wild Rice

· 4 cups water
· 1 cup uncooked wild rice
· 1 teaspoon butter
· 1 ½ teaspoons salt, divided
· ½ cup uncooked brown rice
· 8 bacon strips, diced
· 2 cups sliced fresh mushrooms
· 1 large onion, chopped
· 1 (14 ½-ounce) can beef broth
· 2 tablespoons cornstarch
· ¼ cup cold water
· ½ cup slivered almonds

1. In a saucepan, bring water, wild rice, butter and ½ teaspoon salt to a boil. Reduce heat, cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender.
2. Meanwhile in a large skillet, cook bacon until crisp. Remove bacon to paper towels, drain, reserving 2 tablespoons of the drippings. In the drippings, sauté mushrooms and onion until tender. Stir in broth and remaining salt. Bring to a boil.
3. Combine cornstarch and cold water in a small bowl until smooth; then stir into the mushroom mixture. Cook and stir for about 2 minutes or until thickened and bubbly; stir in almonds and bacon. Drain rice and add the mushroom mixture.
4. Transfer to a greased 9x13-inch baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer to heat completely through.

Monday, January 11, 2021

French Onion Soup

2 teaspoons olive oil
4 cups thinly vertically sliced sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 slices French bread, cut into 1-inch cubes
Olive Oil cooking spray
8 slices reduced-fat, reduced sodium Swiss cheese

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions, saute until tender.
2. Stir in sugar, salt and pepper. Cook for 20 minutes or medium heat. Stir in broth and thyme; bring to a boil. Cover; reduce heat and simmer for 2 hours.
3. Preheat broiler. Place bread cubes in a single layer and spray with olive oil cooking spray. Broil for 2 minutes or until toasted. Place 8 oven-proof bowls on a rimmed baking sheet. Ladle 1 cup soup into each bowl. Divide bread evenly among the bowls and top with cheese slice. Broil for about 3 minutes or until cheese begins to brown.

Saturday, January 9, 2021

Lemon Oreo Cheesecake Bars

Ingredients for Cake Layer:
· 1 box lemon cake mix
· ½ cup butter, softened
· 1 egg
· 1 tablespoon vegetable oil
· 1 tablespoon water
· 1 cup white chocolate chips

Ingredients for Cream Cheese Layer:
· 2 (8 ounce) packages cream cheese
· ½ cup sugar
· 2 eggs
· 1 teaspoon vanilla
· 1 tablespoon lemon juice
· 20 Golden or Lemon Oreos, crushed into pieces

Ingredients for Frosting Layer:
· 1 tablespoon butter, melted
· 1 cup powdered sugar
· 1 tablespoon lemon juice
· 3 ounces cream cheese
· Yellow food coloring, optional

1. Preheat oven to 350 degrees.
2. Spray with cooking spray a 9x13 inch baking dish. Set aside.
3. In a medium bowl, combine the cake mix, butter, egg, oil and water with a fork. Stir in the chocolate chips. Press this mixture into the bottom of the prepared baking dish as the crust layer.
4. In another mixing bowl, mix the 2 8-ounce packages of cream cheese and the sugar with an electric mixer. Beat in the eggs, vanilla and lemon juice. Fold in the Oreos. Spread this cream cheese layer over the crust layer.
5. Bake for 30 – 35 minutes or until lightly browned and set in the center (may be a little wobbly). Remove from the oven and let cool one hour.
6. To make the frosting, combine butter and powdered sugar with an electric mixer. Beat in the lemon juice. Add more powdered sugar if frosting is too thin and more lemon juice if it’s too thick. Once it reaches the desired consistency, beat in the 3 ounces of cream cheese and a drop or two of food coloring.
7. Spread frosting over the cooled bars and refrigerate for at least one hour before slicing and serving.

Friday, January 8, 2021

Lasagna Rolls

· 6 lasagna noodles, cooked according to package directions
· 1 pound ground beef, Italian sausage or combination of both
· 1 jar of sliced mushrooms
· 1 teaspoon garlic powder
· 1 teaspoon garlic pepper
· 1 jar (14-ounce) spaghetti sauce
· 1 (15-ounce) package of ricotta cheese
· 2 cups shredded mozzarella cheese, divided

1. Preheat oven to 375 degrees.
2. While lasagna noodles are cooking, brown the beef, crumble and drain. Stir in mushrooms, garlic powder, garlic pepper and spaghetti sauce. Simmer over medium-low heat for about 15 minutes.
3. Drain noodles and pat dry. Lay out and spread ricotta cheese on each noodle then cover with meat sauce. Sprinkle with about 2 tablespoons cheese.
4. Roll noodles up and place seam side down in an 8-inch square baking dish. Top with remaining sauce and cheese.
5. Bake for 15-20 minutes or until heated through and cheese is melted.

Wednesday, January 6, 2021

Italian Beef Sandwiches

3 pound Sirloin Tip Roast
2 packages of Au Jus dry mix
2 packages of brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix 

Hoagie Rolls


Place roast in greased slow cooker. Add 1 cup water. Sprinkle dry mixes on top of roast.
Cook on low for 8 hours. 

Slice meat into thin slices.
Serve on hoagie rolls with mayonnaise and mustard.
Prepare additional Au Jus mix for dipping.

Monday, January 4, 2021

Texas Potato Casserole

1 (32 ounce) package frozen hash browns, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1 can mushroom soup
1 pint sour cream
1/2 cup chopped onion
2 cups shredded sharp cheddar cheese
Dash of hot sauce
1 cup corn flakes, crushed
1/8 cup butter, melted

Preheat oven to 375 degrees. Combine all ingredients with the exception of corn flakes and butter. Pour into a greased 9x13 inch baking dish. Sprinkle crushed corn flakes over top and drizzle with melted butter.  Bake for 45 minutes.

Sunday, January 3, 2021

French Toast Casserole

½ cup butter, melted
1 cup brown sugar
1 teaspoon cinnamon
12 slices bread, French sliced thinly
3 eggs
½ teaspoon salt
1 ½ cups milk
Garnish: syrup and powdered sugar

Mix butter, brown sugar and cinnamon together and pour in the bottom of a greased 9x13 inch pan.
Add two thicknesses of bread over mixture.
Beat eggs, salt and milk together. Pour over the bread.
Cover with foil and refrigerate overnight.
Bake 350 degrees for 35-40 minutes, covered with foil. Bake uncovered for the last 10 minutes.
Invert on serving platter immediately.
If desired, serve with syrup and garnish with powdered sugar.

Friday, January 1, 2021

Ham, Black-eye Pea and Collard Green Soup

· 1 medium onion
· 1 garlic clove
· 4 ounces of cooked ham, cut into ¼ inch pieces
· 2 tablespoons olive oil
· 1/2 pound collard greens
· 1 cup chicken broth
· 3 cups water
· 16 ounce can black-eyed peas
· 1 teaspoon cider vinegar
· ½ pound bacon, cooked and crumbled


1. Chop onion and garlic. In a 3-quart saucepan cook onion and in oil over moderate heat, stirring occasionally, until onion is soft.
2. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, ham, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
3. Rinse and drain black-eyed peas. Stir peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
4. Sprinkle with bacon crumbles before serving.