Wednesday, November 30, 2011

Artichoke Rice Salad with Shrimp

Artichoke Rice Salad with Shrimp

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 6 min

Level: Easy

Serves: 6 to 8 servings


· 1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor

· 1 (6-ounce) jar marinated artichoke hearts, quartered

· 1/2 cup mayonnaise

· 1/2 green bell pepper, chopped

· 3 to 4 green onions, chopped, white and green parts

· 12 to 14 pimiento-stuffed green olives, sliced

· 1 teaspoon curry powder

· Salt and pepper

· 1 pound small or medium shrimp, peeled and deveined


In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quartcasserole dish and bake for 20 minutes, until heated through.

Recipe courtesy Paula Deen

Tuesday, November 29, 2011

Cheesy Stuffed Meatballs

Cheesy Stuffed Meatballs

Yields: 20 meatballs

Preparation Time: 10 min

Cooking Time: 15 min

  • 1 pound ground beef
  • 3/4 cup plain bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 egg
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a large bowl, combine all ingredients except mozzarella cheese; mix well.
  3. Divide mixture into 20 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on prepared baking sheet.
  4. Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.

Monday, November 28, 2011

Butterscotch Dip

Butterscotch Dip


· 2 (14-ounce) cans sweetened condensed milk

· 2 (12-ounce) bags butterscotch morsels

· 2 tablespoons unsalted butter

· 2 tablespoons white vinegar

· 1 tablespoon ground cinnamon

· 1 tablespoon vanilla flavoring


Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit, marshmallows, angel food cake or pound cake.

Recipe courtesy Paula Deen

Sunday, November 27, 2011

Five-Layer Turkey Dip

Five-Layer Turkey Dip


  • 2 tablespoons butter, melted
  • Leftover stuffing
  • Leftover cranberry sauce
  • Leftover turkey, shredded
  • Leftover gravy, warmed
  • Leftover mashed potatoes
  • Leftover crusty bread, cut into big chunks
  • Leftover cornbread, cut into big chunks

Serves 4


Pre-heat the oven to 400°F. Brush an 8-inch x 8-inch baking dish with the melted butter.

Add leftover stuffing to the bottom of the pan, squishing it down into an even layer. Continue layering everything up with the cranberry sauce, shredded turkey, gravy and mashed potatoes (drizzle any leftover melted butter on the top of the potatoes to get them extra browned on top).

Place the dish on a baking sheet and bake until the mashed potatoes are golden brown and the inside is heated through, about 20 minutes. Use the leftover crusty bread and cornbread to scoop into the dip. De-lish!

Saturday, November 26, 2011




3/4 cup cranberry sauce, drained
1 tablespoon cream cheese, softened
5 to 10 drops red pepper sauce
6 soft taco flour tortillas (8-inch)
3 cups thin strips roasted turkey
Salt and pepper to taste
1 ripe firm avocado, sliced into 12 portions

Combine cranberry sauce and cream cheese. Use two tablespoons cranberry mixture per tortilla, spreading to within 1-inch of edge of tortilla. Top each tortilla with 1/2 cup turkey and season with salt and pepper. Place two slices avocado in a line down center of tortilla and roll up jellyroll fashion. Place seam side-down and slice in half with serrated knife. Serve.

Note: These wraps can be made and covered with plastic up to 4 hours before serving.

Friday, November 25, 2011

Leftover Mashed Potato Soup

Leftover Mashed Potato Soup


    • 2 tablespoons butter or 2 tablespoons bacon drippings
    • 1/2 cup chopped onions
    • 1 cup chopped fresh mushrooms
    • 14 1/2 ounces chicken broth
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sweet paprika
    • 2 cups prepared mashed potatoes ( leftover is great)
    • 1 cup cheddar cheese
    • 2 scallions, finely chopped
    • 3 slices bacon, cooked and crumbled
    • 2 tablespoons sour cream
    • 2 tablespoons cream or 2 tablespoons half-and-half


  1. Cook bacon, and set aside to crumble.
  2. In a large saucepan, cook onion in butter or dripping until softened.
  3. Add chopped mushrooms and cook until tender and onion is golden.
  4. Add chicken broth, salt, pepper, and paprika, stirring to mix.
  5. Blend in mashed potatoes, stirring until lumps are gone.
  6. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
  7. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

Thursday, November 24, 2011

Sparkling Cranberry Punch

Sparkling Cranberry Punch


- 64 oz cranberry juice, divided

- 6 oz can frozen orange pineapple juice

- 1 l bottle 7 up or ginger ale

- 1 qt raspberry sherbert, divided

- floating ring:

- 2 c cranberry juice

- 1/3 c fresh cranberries

- 1/3 c fresh fruit your choice, strawberries,

blueberries, etc

- 1 1/2 c frozen whipped topping, thawed


1. Make your floating ring ahead of time, use a bundt pan because it has a pretty deep design on it.

2. Thaw the frozen topping so you can combine it with other ingredients.

3. Combine all floating ring ingredients.

4. Place in a freezer, and when it starts to set, give a stir to distribute the fresh fruit through out the mold.

5. When you are ready for your guests put punch together.

Wednesday, November 23, 2011

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes


5 pounds red potatoes, cut into chunks

1 tablespoon minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese,


1/2 cup butter

salt and pepper to taste



In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.


Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Tuesday, November 22, 2011

Chex® Pumpkin Pie Crunch

Chex® Pumpkin Pie Crunch


1/4 cup brown sugar

1 tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex® cereal

2 cups Wheat Chex® cereal

2 cups Honey Nut Chex® cereal

8 ounces pecans



In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.


Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Monday, November 21, 2011

JELL-O Chocolate Cherry Bombs

JELL-O Chocolate Cherry Bombs


1/3 cup boiling water
1pkg (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained


Add boiling water to gelatin in medium bowl; stir 2 minutes or until completely dissolved.

Microwave evaporated milk and chocolate in a microwaveable bowl on HIGH 2 minutes or until chocolate is melted and mixture is blended, stirring each minute.

Add to gelatin; whisk until blended. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 minutes.

Top with cherries, pressing in slightly to stick. Refrigerate 20 minutes or until firm. Unmold to serve.

Variation: Substitute mini muffin pan or ice cube tray for paper cups.

Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.

Sunday, November 20, 2011

Slow Cooker Beef Stroganoff

Here's what's dinner tonight!

Saturday, November 19, 2011

Slow Cooker Stuffing

Slow Cooker Stuffing


1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth, or as needed

2 eggs, beaten



Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.


Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.


Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Friday, November 18, 2011




- 2 c sugar

- 3 eggs

- 2 c vegetable oil

- 1 orange(squeeze juice save peel for zest)

- 3 c all purpose flour

- 1 tsp baking soda

- 1/4 tsp salt

- 1 1/2 Tbsp cinnamon

- 2 tsp pure vanilla extract

- 1 tsp nutmeg

- 3 lg granny smith apples peeled and cored and cubed in

small pieces

- 1 c chopped pecans


- 1 c powdered sugar

- 1 tsp orange zest

- 1 dash(es) orange extract(optional)

- 1 Tbsp milk( depending on how thick you want your



1. Prepare bundt pan(butter and flour or bakers joys) and preheat oven to 325

2. Begin mixing sugar , eggs , oil, and orange juice. Then slowly add all of the dry ingredients. Add apples and pecans last. This batter should be very thick and dense.

3. Pour batter in bundt pan and bake for 1 hour and 15min or until tester comes out clean.

4. Turn cake onto a plate and allow to cool

5. Mix glaze to the consistency you would like it

6. Drizzle the cake with the glaze and enjoy

Thursday, November 17, 2011

Wednesday, November 16, 2011

Oreo Cookie Turkeys

Oreo Cookie Turkeys


    • 24 Oreo Double Stuff cookies
    • 12 miniature peanut butter cups
    • 12 malted milk balls
    • 1 cup candy corn
    • 4 ounces chocolate frosting
    • 4 ounces white frosting
    • red food coloring


  1. Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
  2. Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
  3. For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
  4. Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

Tuesday, November 15, 2011

Creamed Corn and Creamed Spinach

Creamed Corn and Creamed Spinach

Sunday, November 13, 2011



Servings: 6-8 3 pounds chicken pieces 4 quarts water 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 2 garlic cloves, peeled 1 (1-pound) can whole peeled tomatoes, undrained 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch squares 3 sprigs fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 garlic clove, minced 1 (10-ounce) package frozen corn 4 green onions, coarsely chopped Salt 1 cup cooked rice 2 teaspoons minced fresh parsley TO SERVE: Place tortilla chips and cheese in bowl, ladle soup on top
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes. Add corn and green onion and simmer 10 minutes more. Season with salt to taste. Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through. TO SERVE: Ladle into warm bowls and garnish with tortilla chips and cheddar cheese

Saturday, November 12, 2011

Cranberry Walnut Relish

Cranberry Walnut Relish


· 1 orange

· 2 cups fresh or frozen cranberries (about 8 ounces)

· 3/4 cup sugar

· 1/4 cup chopped walnut pieces


Finely grate the zest of half of the orange into a medium saucepan, and then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Friday, November 11, 2011

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

Cook time:

1 Hr


Prep time:

15 Min




- 1 pkg (8 ounce) cream cheese, softened

- 1/2 c butter, softened (do not use margarine)

- 3/4 c confectioners' sugar

- 2 Tbsp brown sugar

- 1/2 tsp vanilla extract

- 1 c miniature chocolate chips

- 3/4 c pecans, chopped


1. In mixer, beat cream cheese and butter until creamy. Add sugars and vanilla and mix until well-combined. Stir in chocolate chips. Cover and refrigerate for at least 2 hours. Gather cold mixture into a ball and cover with plastic wrap. Chill another hour. Roll ball in pecans just before serving.

2. This can also be used as a spread without the pecans. It's great on chocolate, cinnamon and honey graham crackers, vanilla wafers, shortbread or butter cookies