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Everyone Has to Eat Right!

 

I thought I would share some recipes on this page.  Cooking is an art too!

 

**Don't forget I'm a Southern Woman so some of my recipes will be from the South**

Basic seasonings for all my dishes:  Sea salt, Black pepper, Garlic powder and Onion powder

Brocolli & Cheese Soup
Slow Cooker Style
Creamy Potato Soup Slow Cooker Style
 

Fresh brocolli about 1/2 head.  Use only the flowerettes.

32 oz. Chicken broth

2 small cans cream of chicken soup

Small block of velveeta or other meltable cheese

1/2 small sweet onion - diced small

2 handfuls of frozen hash brown strips

Dash of black pepper

 

Place all ingredients in slow cooker and cook on high for 2 hours then turn on low and allow to simmer 2 more hours.

 

Serve with French bread for dipping.

 

 

Large baf of frozen Orieda homestyle hashbrown cubes or fresh potatoes

16 oz. Chicken broth

1 small can cream of chicken soup

16 oz. French onion chip dip

2 cups whole vitamin D milk

1 small block velveeta or other meltable cheese

Fresh green shallots

 

Place all ingredients in slow cooker and cook on high until cheese melts and mixes well with other liquids.  Then turn to low and allow to simmer a couple of hours. 

Place frozen potatoes in crock and let cook until done and creamy

Garnish with diced shallots

 

                   Cheesy Potatoes

 

 

 

1 (10.5 oz.) condensed cream of chicken soup *

2 cups Sour cream

1 teaspoon Salt

1/4 teaspoon Ground black pepper

2 cups Shredded cheddar cheese

1/3 cup Sliced green onions

1 package (30 oz.) Ore-Ida® Homestyle Hash Brown Potatoes

1/4 cup Butter, melted

Directions

Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.

In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.

Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

 

Comfort Food!

Lasagna
Slow Cooker Style
1 Pound fresh ground beef
32 oz spaghetti sauce
16 oz Ricotta Cheese
Mozzerella Cheese
Lasagna Noodles (do not cook)
 
Cook ground beef - drain then add to spaghetti sauce and simmer for a while. (I use Mids sauce in the Jar) it's delicious and actually better than my homemade sauce.
 
Put 1 layer of sauce in slow cooker
1 layer lasagna noodles
1 layer ricotta cheese
1 layer mozzerella cheese
Continue layers till all is used up
 
Place lid on cooker and turn to high for 1 hour then turn to low and cook about 2 hours.
 
Delicious!!
Cornbread Pudding
2 Boxes Jiffy cornmeal mx or any sweet type cornmeal mix.
2 Eggs
1 cup sour cream
1 can cream style corn
1 stick real butter
 
Place butter in a glass baking dish and melt in oven
Mix cornmeal mix per box directions
Add sour cream and corn
Pour batter into hot melted butter 
Bake 400 degrees till done.
 
Simply delicious
 
 
 

Chicken & Nooles

Slow Cooker Style

3-4 Boneless Chicken breast

32 oz Chicken broth

2 Small cans Cream of Chicken soup

1 Small onion diced

12 oz Bag of flat Amish Egg Noodles 

2 TBSP Real butter

Black pepper to taste

 

Grill chicken breast in a skillet till done

Cut chicken up and place in cooker

Add broth, soup, onion and butter.

Allow to cook on high for 2 hours then turn to low and cook another 2 hours about 30 minutes before serving add your noodles and let them cook till tender.

 

If you cannot get Amish noodles, any small flat egg noodles will do.

 

Awesome cold night dinner!

 

 

 

 

 

 

 

MAMA'S CREAMY BAKED MACARONI AND CHEESE

Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velveeta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot

 

 

MISSISSIPPI MUD PIE

 

1 1/2 c. flour
1 1/2 sticks butter
2/3 c. nuts

 

 

 

FILLING:

8 oz. cream cheese
1 lg. container Cool Whip
1 c. powdered sugar
2 sm. chocolate pudding (instant pudding)

Mix flour, butter and nuts. Press into 9x13 pan and bake 30 minutes at 350 degrees. Cool.

In bowl, combine cream cheese (softened), 1/2 of the Cool Whip and powdered sugar. Pour this mixture over crust. Then spread rest of Cool Whip over chocolate pudding. Refrigerate until ready to serve.

 

This is the best ever!!

 

 

 

 

 

Pineapple Upsidedown Cake

 

 

Easy Pineapple Upside-Down Cake

Ingredients

  • 1 (18 ounce) boxes yellow cake mix

  • 3 eggs ( or as called for by your cake mix)

  • 1/3 cup oil ( or as called for by your cake mix)

  • 1 1/3 cups water ( or as called for by your cake mix)

  • 1 cup dark brown sugar

  • 1/4-1/2 cup butter

  • 1 (20 ounce) cans sliced pineapple

  • 1 (8 ounce) jars maraschino cherries (optional)

  • halved walnuts (optional)

Directions

  • Follow instructions on cake box for making an oblong single layer cake.

  • Prepare cake batter and set aside.

  • Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.

  • Sprinkle brown sugar generously over the butter.

  • Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.

  • Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.

  • Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).

  • Pour cake batter on top of the pineapple/cherry/nut mixture.

  • Place in oven and bake as directed on cake box.

  • As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.

  • If you wait too long the sugar will harden and be difficult to remove.

  • Note: Peaches may be used in place of pineapple

Peanut Butter & Chocolate Chip Cream Cheese Cookies

 

Ingredients
1 can seamless crescent rolls (or pinch together seams on a regular can)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ cup mixed peanut butter and chocolate chips

 

Directions: 
Beat sugar, cream cheese and vanilla together until smooth and creamy
Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)
Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough 
Roll the crescent sheet up tightly and wrap in cling wrap
Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4" slices (They won’t keep the precise round shape)
Bake at 350* for 12-14 minutes until golden brown
Yum!

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