Sunday, November 27, 2011

Spinach Strawberry Salad

  • 6 oz (approx 6 cups) baby spinach leaves
  • 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese
  • 3-4 tablespoons raspberry poppy seed dressing*
  • 1/2 cup candied pecan pieces**
In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

Chicken Bacon Pasta

Chicken Bacon Pasta

1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.

To make this recipe even faster, you can use Hormel "real bacon" in place of frying and chopping your own bacon, and a bag of Tyson "grilled chicken breasts" ( found in the frozen section of your grocery freezer) 

Thursday, November 17, 2011

bubble up pizza

  • 2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
  • 1 jar pizza sauce
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup pepperoni (or other favorite toppings)\
  • dried or fresh basil (to taste)
Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.
Pour mixture into greased oven safe  9×13 baking pan.  sprinkle basil on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

Thursday, November 10, 2011

Easy Crock Pot Potato Soup

1 bag of Ore Ida 30 oz hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 c. finely diced onion
1/4 tsp. pepper
1 (8oz) pk. cream cheese... do not use low fat, it will not melt

Empty the bag of hash browns into the crock pot, then all the chicken broth, cream of chicken soup and diced onion, and pepper. mix all together. Cook on high for 4 hours or low for 6 hours. One hour before serving add the cream cheese, stir to dissolve. In the mean time fry up some bacon, dice some green onion and shred some cheddar cheese for topping. You could use the package of real bacon, and a bag of already shredded cheese.

Top the potato soup with a little bit of cheese, chopped green onion and some crumbled bacon.

This is the easiest and very yummy potato soup. When my husband ate it, he came in the kitchen and said, You have to make this for Thanksgiving, but you have to make a lot of it!" Needless to say it was a big hit with everyone... and not very much was left over... Yummo!

Sunday, November 6, 2011

Empanada Grande

1 pk. (15oz.) refrigerated pie crust (2 crusts needed)
1/2 lb. lean ground beef, cooked
1/3 c. pitted ripe olives, sliced
1/3 c finely chopped onion
3 tbs. snipped fresh cilantro
1 c. shredded mexican cheese blend
1/3 c. thick and chunky salsa
1 1/2 tsp southwestern seasoning - or taco seasoning
1 garlic clove, pressed
1 egg, beaten
sour cream and additional salsa

Pre heat oven to 400. let pie crust stand at room temp. 15 min. meanwhile, cook and stir ground beef until meat is no longer pink. Remove from heat and drain. Slice olives, chop onions, snip cilantro, combine ground beef, olives, onion, cilantro, cheese, salsa and seasoning mix and pressed garlic

In a small bowl, lightly beat the egg. Place one pie crust on a pizza stone of cookie sheet. brush with a portion of the beaten egg. Spread beef mixture evenly over crust to with in 1 in. of the edge. Place 2nd pie crest on top of the meat mixture and press around the edges. Brush with remaining egg mixture and place in oven to bake. 15 to 20 min or until golden brown.

Pumpkin Fluff Dip

1 (16oz) cool whip
1 (5oz.) package instant vanilla pudding mix
1 (15oz.) can pure pumpkin puree
1 tsp. pumpkin pie spice

mix pumpkin and pumpkin pie spice together, stir in vanilla pudding mix, then fold in cool whip.

This is a very creamy vanilla pumpkin dip that is served with graham crackers or ginger snaps.

Brown sugar, white sugar, powdered sugar or raw sugar!

One of my favorite things, is to bake with my grandchildren. Gianni loves to bake pumpkin bread with me. I believe because he loves to taste the sugar... and best of all he loves to eat the white chocolate chips as he is putting them in the batter. Sugar is permitted in grandma/mema's house... especially sugar kisses! All of my grand babies know kisses from mema are called sugar! I love that we are making memories every time we cook together. I love my babies!

Sweet Corn Muffins

1 1/4 c. flour
3/4 c. yellow cornmeal
1/4 c. sugar
1 tbs. baking powder
1/2 tsp. salt
1 c. milk
1/2 c. oil
2 eggs (lightly beaten)
2 tbs. butter ( melted)
2 tbs. honey
1 tsp. vanilla
Pre heat oven to 400. Spray muffin tin with cooking spray. In a large bowl , stir together the flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, butter, honey and vanilla until blended. Make a well in the center of the dry ingredients and add the milk mixture. Stir just to combine. Spoon batter into prepared muffin cups, about 2/3 full. Bake 15 - 20 min or until golden brown. Cool slightlly. Makes 6 - 8 medium  size muffins. add butter or mixture of honey and butter. Eat while hot!

chicken salad dressing

2 tbs. vinegar
1/4 c. apple juice
1/2 c. oil
2 tsp. sesame seed oil
2 tsp. soy sauce
1 envelope of Italian dressing mix


Mix all ingredients together, in a jar with a lid. Shake dressing to mix. Pour over salad. Store in refrigerator.

Cheddar Cheese Biscuits

2 c, all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. granulated sugar
1/2 tsp. cream tarter
1 stick butter (unsalted)
1 c. cheddar cheese, grated
2/3 c. milk

Mix dry ingredients together, add shredded cheddar cheese. work softened butter into flour mixture & cheese. add milk, work dough until mixed all together. flatten out dough, use a biscuit cutter. Bake @ 375 8 to 10 min.


2 c. powdered sugar
1/4 c. softened butter
2 tbs. milk
1 tsp. vanilla

mix well, blend until creamy and smooth

Saturday, November 5, 2011

Creamy Banana Pudding

1/4 c. lemon juice
6 or 7 medium bananas
3 c. milk
2 (4oz.) packages instant vanilla pudding
1 (14 oz.) can sweetened condensed milk
16 oz. whipped topping ( cool whip)
1 (16oz.) box vanilla wafers cookies

Drizzle the lemon juice over the bananas. In a medium bowl, whisk the milk and instant pudding mix together, for 3 to 4 min. Add the sweetened condensed milk, stir to combine.

Layer the vanilla wafers, bananas, and pudding mixture, alternately in a large bowl. Layering until all the ingredients are used, ending with pudding mixture. Store, covered, in the refrigerator until ready to serve.

Note: This looks great in a trifle bowl.

Wednesday, October 26, 2011

Grandma Ruth's Minestrone

1 pound ground beef
1 can kidney beans
2 cans mixed vegetables ~ drained
2 cans ( 8oz. each) tomato sauce
1 can diced tomatoes, drained
1/4 head shredded cabbage
1 cup chopped onions
1cup chopped celery
1/2 c. chopped fresh parsley
1 tbs. dried basil
1 tbs. Italian seasoning  ( dressing mix)
1 tsp. salt
1 tsp black pepper
1 c. cooked macaroni

Cook ground beef, cook completely, making sure not to leave any pink. Place ground beef in Crock Pot
Combine all ingredients except the macaroni. Stir all ingredients to blend. Cover and cook in Crock Pot on low 6 hours or high 4 hours. Stir in macaroni, Cover and cook on high for 1 hour.

Note: you can boil the macaroni until tender, and add to the pot just before serving.

Garlic Knots

1 pk. Pillsbury grands jr. biscuits
1/4 c melted butter
1 tsp. garlic powder
1/2 tsp. minced garlic
1/2 tsp. basil
parmesan cheese ~ for topping

Open the biscuits, roll them into a 6 - 8 in stick ( like you would roll your play dough to make a snake)
mix all the other ingredients except the parmesan cheese. Brush each stick with the butter mixture. Then tie the stick in a knot. bush top of knot  with remaining butter mixture and top with parmesan cheese and bake at 350 for about 15 min. or until golden brown and flaky.

Be ready for these to disappear... serve with pasta, or pizza or just eat them right out of the baking dish!

Teriyaki Chicken ~ Crock pot

1 small bag of baby carrots
1/2 sliced red onion
2 garlic cloves
1 (20 oz) can pineapple chuncks
4 boneless skinless chicken breast ~ cleaned
1/2 c. teriyaki sauce

Layer carrots, pineapple, onion and garlic in bottom of crock pot. Place cleaned chicken breast on top, salt and pepper to taste. pour teriyaki sauce over the top of the chicken. Cook on high 4 hours or low 6 - 8 hours.

I added some brown sugar to my teriyaki sauce to sweeten it up a bit. Then I served it over a bed of fried rice.

Sunday, October 16, 2011

My passion...

I enjoy cooking, and trying new recipes. I love to test my recipes out, on those I love. I have fun posting the recipes and have found blogging my recipes is a good way to have my own personal recipe book. So enjoy the posted recipes.

Monday, October 10, 2011

Sticky Bun Breakfast Ring

Here's what you'll need:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter , melted
1/2 C. syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture  on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for 15 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Thursday, October 6, 2011

Chicken tortilla soup ~ in a crock pot

boneless chicken breasts
2 cans (15 ounce) diced tomatoes, undrained
1 can (4 ounce ) chopped ortega mild chilies, drained
1 (12 oz) can low sodium chicken broth
1 yellow onion thinnly sliced
2 tsp minced garlic
1 tsp. ground cumin
salt and pepper to taste
1 small can rotel tomatoes with green peppers

4 corn tortillas, sliced  into 1/4 in stips
2 tbs. chopped fresh cilantro
1/2 c. shredded monterey jack cheese
1 avocado, peeled, diced and tossed with lime juice to prevent browning
lime wedges


1. place chicken in crock pot slow cooker, combine tomatoes with juice, chilies, chicken broth, garlic and cumin, mix and pour over chicken.

2.Cover, cook on low 6 hours or high 3 hours or unitl chicken is tender. Remove chicken and shred with 2 forks. Return to cooking liquid. Adjust seasonings, add salt and pepper if needed. and up to 1/2 c.. more broth if desired.

3.. Just before serving, add tortillas ( you can fry tortilla strips for a crunchy topping) and add cilantro to crock pot. Stir to blend. Serve in soup bowls and top each with a serving of cheese, avocado and a squeeze of lime juice. Enjoy!

Tuesday, September 27, 2011

7 up biscuits

2 c. bisquick
1/2 c. sour cream
1/2 c. 7 up
1/4 c. butter

Pre heat oven to 450
cut sour cream into bisquick mix, add 7 up. stir until blended. Makes a soft dough.
Sprinkle bisquick on cutting board or table and pat dough out. Melt 1/4 c. butter in a 9 inch square pan. place cut biscuits in pan. Bake for 12 - 15 min. or until golden brown.

Mississippi Roast

1 chuck roast
1 packet Mc Cormick au jus mix
1 packet Hidden Valley Ranch mix
5 pepperoncini peppers
2 c. water
1 beef bouillon cube

place chuck roast in crock pot, cover with au jus and ranch dressing mix. Pour water over roast, and place pepperoncini peppers on top. Cover with lid and cook on low for 8 hours or high for 4

do not add water

I used a tri tip and it was wonderful... serve with potatoes and use the juice to turn into gravy, add green beans as a side and you have a wonderful meal!

Taco Soup ~ in a crock pot

1 lb. ground beef ~ browned cooked completely
1 can of kidney beans - drained
1 can of black beans - drained
2 cans of corn - drained
1 can of rotel tomatoes
1 can of diced tomatoes -
1 packet of taco seasoning mix
1 packet of Hidden Valley Ranch dressing mix

Brown the ground beef, cook completely, drain the fat. Place cooked ground beef in the bottom of your crock pot. add the kidney beans, black beans, and corn, making sure to drain the juice from each. Pour both rotel tomatoes and diced tomatoes with juice in the crock pot. empty both ranch dressing mix and taco mix into crock pot. Stir all ingredients together and cook 4 - 6 hours.

all ingredients are cooked so you can eat this as soon as it is hot. It just blends together and gives a good flavor as it simmers.

I made this and served it with 7 up biscuits! It was a family delight. My husband said " this would be good for football nights!"

Thursday, September 15, 2011

Chicken Apple Sausage and Rice Stuffed Peppers


1 cup  Jasmine Rice or  White Rice
2 cups low sodium chicken broth
4  large red, yellow or orange bell peppers
2 tsps olive oil, divided
salt and ground black pepper
1 pkg (12 oz.) Johnsonville Chicken Apple Sausage, sliced on thin bias
1 1/2 cups onion, chopped
1/2 cup celery, chopped
8 ozs. cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 tsp fresh sage, chopped
1 tsp fresh oregano, chopped


Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins.  Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.  Place peppers cut side up in a baking dish.  Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat.  Sauté sausage until lightly browned.  Add onions and celery and continue to sauté 4 minutes.  Add mushrooms and cook until vegetables are tender.  Add cranberries, apple, apricots, raisins, sage and oregano.  Cook and stir until fruit is softened, about 5 minutes.  Stir in cooked rice and heat through.  Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.  Serve immediately.

Tuesday, September 13, 2011

Balsamic Chicken in a crock pot

Balsamic Chicken in a crock pot

4 - 6 boneless skinless chicken breasts
1 yellow onion
4 garlic cloves
1/2 c. balsamic vinegar
2 tbs. olive oil
1 tsp each - dried oregano, basil, & rosemary
1/2 tsp. thyme
ground black pepper and salt to taste

Pour the olive oil on the bottom of the crock pot.
Place chicken breast in crock pot on top of olive oil, salt and pepper chicken
Slice onion thinly, and place on top of chicken breasts.
Put all dried herbs and whole garlic cloves on top of onions.
Pour balsamic vinegar on top of everything and top with diced tomatoes.

cook on high in crock pot for 4 hours or cook slow over night

My youngest son said this is amazing... and it was. I put it over noodles and the juice was wonderful soaked up with a piece of bread. This was a super easy recipe The prep time was short and easy. I just washed the chicken, and cut the onions, and peeled the garlic. It does not get much easier than this. Yummo!

Thursday, September 8, 2011

Harvest French Toast

7 eggs
1 1/2 c. milk
1/2 c. maple syrup
1/4 c. light brown sugar
1 tsp ground cinnamon
1/2 tsp. pumpkin pie spice
1 1/4 c. pure pumpkin

6oz cream cheese (softened)
1/2 c. powdered sugar

2 loaves french bread ( crust removed, cut into 1 inch squares)

mix all top 7 ingredients together, set aside. cream together cream cheese and powdered sugar, also set aside. Place half of the cubed bread in a buttered baking dish. spread cream cheese mixture over cubed bread, add remaining cubed bread on top of bread with cream cheese. whisk all top 7 ingredients together and pour over bread and cream cheese in baking dish.. Cover and place in refrigerator over night or for 8 hours until liquid mixture is absorbed by the bread.

bake uncovered at 350 for 45 min. or until light golden brown, top with powdered sugar and syrup. Enjoy

I love anything with pumpkin. I am always in search of good delicious pumpkin recipes, here is one more to add to my recipe collection! Yummo!

Friday, September 2, 2011

Muddy Buddies

9 cups of Rice Chex cereal
1 cup of semisweet chocolate chips, ( i prefer milk chocolate)
1/2 c. creamy peanut butter
1/4 c. butter
1 tsp. real vanilla extract
1 1/2 cups powdered sugar


Into large bowl, measure cereal, set aside

In 1 quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute. stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.

Add powdered sugar, Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 c. each)

Wednesday, June 1, 2011

Napa Cabbage Salad

1 head Napa cabbage
1 bunch chopped green onions
1/3 cup butter
1 (3oz) package ramen noodles, crushed
2 tbs. sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
1/2 cup white sugar
2 tbs. soy sauce
3/4 c oil

1. Finely shred the head of cabbage, combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees F

3. Make the crunchies: melt the butter in a pot. Mix the ramen noodles, sesame seeds, and almonds into the pot with the melted butter. Spoon mixture onto a baking sheet and bake the crunchies in the preheated 350 degree oven turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunches will get soggy.

For a quicker version of this recipe... I brown the noodles and sesame seeds and almonds on the stove in a skillet. Stirring constantly so that the mixture will not burn. Cook until browned. I also have just mixed the dressing all together without heating it, I use a shaker, or my pampered chef dressing pump container.  I also reserve some of the crunchies to add to any left over salad.


Tuesday, February 22, 2011

Sock it to me Cake

1 butter recipe yellow cake mix
4 eggs
1/3 c. oil
1/4 c. granulated sugar
1/4 c. water
1 c. sour cream

reserve 2 tbs. dry cake mix - set aside

add 2 tbs. light brown sugar, 1 tsp ground cinnamon to 2 tbs dry cake mix, mix well, set aside.

mix together cake mix, eggs, oil, water, sugar, and sour cream. blend well. pour half of the batter into greased and floured pans, sprinkle brown sugar and cinnamon and dry cake mixture over batter, cover with remaining  batter.

Bake at 375 for 45-50 min. or until done.

top with powdered sugar and serve

this recipe was given to me by Luna Mae Baker in 1979 for my bridal shower. I have made this cake over the past 30 years and it has been a hit with all. Mostly with my oldest son. I made 50 little cakes for my son's wedding, we boxed them and they were the grooms cake. They were given out to single males.

Sugar Dreams Recipe

1 c. (-) 2T Wesson Oil (natural)
4 c. flour
2 C (+) 2 T granulated sugar
1/2 lb (+) 1 T butter
2 T Sour Cream
1 tsp soft cream cheese
1 1/4 tsp. vanilla (real please)
1 tsp. baking soda
1 tsp. salt
1 small egg yolk (I use whatever size I have)

Add butter, cream cheese, sugar and vanilla. Mix at medium speed until smooth and all butter specks are dissolved. Add sour cream. Mix at medium speed just until blended. Add oil and egg yolk. Mix at lowest speed until oil is slightly mixed, then increase to medium speed until mixture is well mixed but still slightly lumpy. Add flour, salt and soda. Mix until just blended then add 10 seconds more of mixing time at medium speed. Cover dough and let sit for 4-8 hours. Press 1 1/2 oz. rounded dough balls (I make them about the size of a golfball)down on clean baking sheeet and flatten to about 2" in diameter discs. Bake in a preheated oven for about 10 minutes (check after 9, mine usually take about 10 1/2 min.) at 400-420°F or until the edges of the cookies start to turn a light brown. You don't want to overcook these. I let mine sit on the cookie sheet for 3-5 minutes after I remove them from the oven. Helps to keep them from falling apart. These are a fave wherever I take them but they are very rich. Enjoy!

This recipe was in my grandma's recipe box. She was a wonderful cook. She gave me several of her aprons and I cherish them and her recipes. Miss her much!

Monday, January 31, 2011

French Toast Casserole

1 stick (1/2) unsalted butter
1 c. packed brown sugar
2 tbs. light corn syrup
8 -9 inch french bread loaf's
5 large eggs
1 1/2 c. half n half
1 tsp pure vanilla extact
1 tsp ground cinnamon
optional 1 tsp. Grand Marnier

How to fix French Toast Casserole

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 X 9 X 2 inch baking dish

Cut six 2 inch thick slices of french bread loaf and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half and half, vanilla. until combined well and pour evenly over bread, Chill bread mixture covered over night or at least up to 8 hours.

Pre - heat oven to 350 degrees and bring bread to room tempurature.

Bake bread mixture, uncovered in middle of oven until puffed and edges are pale golden, 35  to 40 min.

Serve hot French Toast Casserole immediately

Red Velvet Cake (from a mix)

1 box white cake mix (2 layer size)
1 box (4 serving size) instant vanilla pudding mix
4 large eggs
1 tbs unsweetened cocoa powder
1 tbs. white vinegar
1 c. milk
1/2 c. vegetable oil
2 oz. red food coloring

cream cheese frosting
4 oz. butter softened
8 oz. cream cheese softened
1 tbs. vanilla extract
1 box (1 lb.) confectioners sugar

Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar and food coloring. Beat for 4 min. on med. speed. scrapping the sides and bottom of the bowl several times. Grease and flour 2 cake pans. Distribute the batter among the pans evenly. Bake at 350 for 20 to 25 min. or until the cake springs back when lightly touched in the center. 

I use this cake in my 4th of July trifle. It is wonderful. I use the red velvet cake and strawberries, blue berries, vanilla pudding and cool whip. This is a very big hit year round, but lots of fun during the 4th of July. 

Note: I make this cake in my pampered chef large bar pan. cut it up and use it in the trifle. Remember to use less milk for the pudding in the trifle, and use instant pudding. Enjoy!

Southwestern Chicken Lasagna

2 c. shredded chicken breast - cooked
1 1/2 tbs. chili powder
1/2 tsp. pepper
2 garlic cloves minces or pressed
2 cups favorite salsa
1 pk. shredded mexican cheese
1 tbs. lime juice
1 tsp. salt
1 sm. onion - chopped
1 tbs. veg. oil
2 c. can chili w/ beans
pkg. flour tortillas

Combine first 5 ingredients let stand 5 min. set aside.
Saute onion and garlic in hot oil in a lg skillet over med heat until tender 3 -4 min.
add salsa, chili beans, optional - green ortega chilies reduce heat and simmer
Line the bottom of an 11 X 7 baking dish with 3 flour tortillas, layer with 1/2 of the chili, 1/2 the chicken
mix. 1/3 of cheese. Repeat layers, top with remaining tortillas. Sprinkle with remaining cheese on the top. Bake @ 350 degrees for 25 -30 min. let stand 5 min before serving.

note: warm tortillas on a grill before layer. I cook the chicken breast, just by boiling them. You can use deli cooked chicken chunks too.

Baked Caramel Corn

1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. pure vanilla extract
6 quarts popped popcorn

Melt butter, stir in brown sugar, corn syrup and salt

Bring to a boil, stirring constantly, then boil, without stirring for 5 min. Remove from heat, stir insoda and vanilla. Gradually pour over popped popcorn, mix well. Turn into two large, shallow baking pans. Bake at 250 degreesF for 1 hour. stir every 15 min.

Remove from oven, cool completely, break apart and store in tightly covered container.

Mango Salsa

2 mangos
1 seedless cucumber
1 red onion
1 jalapeno
1/4 bunch of cilantro
2 limes, or lime juice
salt and pepper

Cut up mangos into small chunks. peel and chop seedless cucumber. chop onion, place jalapeno in garlic press and squeeze. chop cilantro  up fine. squeeze both limes, use only the juice from the limes. Mix all ingredients together, season with salt and pepper.

I used my pampered chef chopper on all the ingredients, except the jalapeno and limes. This salsa can be served with chips, or used on tacos, or eaten with fried plantains (dried bananas)


Pumpkin Triffle

1 pkg. Spice Cake
2 sm. pkg. Butterscotch instant pudding
2 sm. pkg. vanilla instant pudding
1 tsp. cinnamon
1/2 tsp. ginger
1 ~ 16oz can 100% pure pumpkin
2 1/2 c. milk
12 oz. cool whip

Bake cake in either 8 inch or 9 inch pans, remove and cool on baking rack. Bake cake according to box directions. Mix together pudding, cinnamon, ginger, milk and pumpkin. Layer cake pumpkin, cake, cool whip. cake, pumpkin, cake cool whip.  Save a little of the cake to crumble on top of the last layer of cool whip. chill in refrigerator at least 2 hours before serving.

note: after the cake cools, crumble the cake for the cake layers. or you can cut small squares. Crumbling is easier. Enjoy.

pumpkin roll

pumpkin roll

3 eggs, beaten
1 c. granulated sugar
2/3 c. pure pumpkin
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon

1 ~ 8oz. pkg. cream cheese
1 c. confectioners sugar
4 tbs. butter
1/2 tsp. pure vanilla extract

To prepare roll, beat eggs for 5 minutes. Add sugar, pumpkin, flour, baking soda and cinnamon. Mix well. Pour into greased and floured 10 X 15 inch jelly roll pan. Bake at 350 degrees for 15 min. Turn baked roll out onto long length of paper towel or kitchen towel, that has been sprinkled with powdered sugar. Roll the cake into the towel, beginning with the narrow end. Let cool about 1/2 hour. Meanwhile beat together all filling ingredients until smooth.
Unroll cake and remove paper towel. Spread filling on top side of cake roll and roll up again without towel. Refrigerate to chill, slice and serve.

This is a family and friends absolute favorite. I get requests to make this all the time.

German Pancake

German pancake
Scrumptious!  Bring this spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs!  A German Pancake is a cross between a soufflé and French toast- it is a light, airy pancake with sides.

1 c. all purpose flour
1/2 tsp. salt
4 large eggs
1 cup milk
4 tbs. unsalted butter


Pre-heat oven to 450 degrees, 
in a medium bowl sift together flour and salt
In a separate bowl, whisk eggs and milk together until combined
in a heavy 12 inch skillet, melt butter until hot and frothy
pour batter into skillet and transfer quickly to into the oven. 
bake 20 min until golden brown and puffed. Do not open oven during baking
serve immediately topped with confectioners sugar, maple syrup and fresh fruit. 

Scrumptious!  Bring this spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs!  A German Pancake is a cross between a soufflé and an omelet - it is a light, airy pancake with sides.

1 c. all purpose flour
1/2 tsp. salt
4 large eggs
1 cup milk
4 tbs. unsalted butter

Pre-heat oven to 450 degrees, 
in a medium bowl sift together flour and salt
In a separate bowl, whisk eggs and milk together until combined
in a heavy 12 inch skillet, melt butter until hot and frothy
pour batter into skillet and transfer quickly to into the oven. 
bake 20 min until golden brown and puffed. Do not open oven during baking
serve immediately topped with confectioners sugar, maple syrup and fresh fruit. 

This is a family favorite. I like to make this in my pampered chef pie stone. or in a heavy cast iron skillet.

Sunday, January 30, 2011

Hash Brown Quiche ~ by Charisse

3 cups loose packed hash brown potatoes
1/2 cup  butter ~ melted
4 oz cheddar cheese ~ grated
6 oz Canadian bacon ~ diced (1 cup)
4 oz swiss cheese ~ grated
1/2 cup half n half or light whipping cream
2 eggs
1/4 tsp seasoning salt


Press hash browns in between two paper towels to remove moisture.
Press hash browns onto bottom and up the sides of a 9 in. pie plate to form a crust.
drizzle melted butter over hash browns crust. 
bake @ 425  for 25 min. Remove from oven
reduce heat to 350, toss together the Canadian bacon and cheese and place in the hash brown crust. 
Beat together cream or half n half and eggs and seasoning salt.
Pour over Canadian bacon and cheese mixture.
bake uncovered @ 350 for 25 ~ 30 min. 
let stand for 10 min. 

This is such an easy recipe, it can serve as breakfast, brunch, lunch or dinner and even a snack. It is an easy quick meal, and one teenage kids can make and not go wrong with. I have used this recipe for baby shower brunches, breakfast with the whole family and even for a quick dinner when short on time. Enjoy... and feel free to mix it up and add your own seasonings and extras... 

from the kitchen of  Charisse Jimenez

Thursday, January 27, 2011

Double-Delight Peanut Butter Cookies

Double-Delight Peanut Butter Cookies

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner. 

Servings: Makes 24 cookies

Double-Delight Peanut Butter Cookies
  • 1/4 cup dry-roasted peanuts , finely chopped
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup JIF creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. 

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each. 

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. 

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with l non-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. 

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. 

Beer Bread

3 cups of bisquick
1 cup of granulated sugar
1 can or bottle of beer 12 oz

mix bisquick  and sugar, then add the beer. mix well, spray a loaf pan with cooking spray, and pour batter into the pan. Bake at 350 for 35 - 45 min or until center is done and knife comes out clean. 

This is a wonderful sweet bread and even better when you use flavored beer. ...

Sex in a Pan!

by Charisse 

  • graham cracker crust
  •  2 pk.  graham ( crumbs)
  •  2-4 tbs. melted butter
  •  1/4 cup sugar
  • filling
  •    8 oz. cream cheese
  •    1/2 cup powdered  sugar
  •    1 tubs cool whip
  •    1 pkg. instant choc. pudding
  •    1 pkg. instant vanilla pudding
  •    2-3 cups milk
  1. Preheat oven to 350F
  2. Mix graham crumbs, butter and sugar.
  3. Press into a pan and cook for 8 - 10 oven at 325 degrees
  4. Blend cream cheese, powdered sugar and 1 cup cool whip. spread over crust. Mix puddings and milk. Spread over cream cheese mixture. Spread the remaining cool whip over the pudding mixture. Sprinkle grated candy bar over cool whip.
  5. Keep refrigerated. Also can be frozen for up to one month