Wednesday, January 20, 2010

Dixie's Treats


1 cup Oatmeal
1/3 cup Butter
1 cup Boiling Water
3/4 Cups Cornmeal
1 tsp Sugar
2 tsp chicken or beef instant bullion
1/2 cup Milk
1 cup Shredded Cheddar Cheese
1 Egg
2 cups Wheat flour


Preheat over to 325 degrees.

Line cookie sheets with parchment paper.

Combine oatmeal, butter and water in a large bowl and let stad for 10 minutes. Beat egg and set aside. Stir in cornmeal, sugar, boullion, milk, cheese, and egg. Mix well. Add 1 cup of flour at a time and mix well after each addition until dought is stiff.

On foured surface, knead in remaining flour until dought is smother and no longer sticky. This will take about 3 to 4 minutes.

Pinch off dought, roll into ball and press flat for round cookies or roll or pat out dought to 1/2 inches thickness and cut with cookie cutters.

Place on cookie sheet and bake for 35 to 40 minutes or until golden brown. Cool completely and store loosely covered.

Chocolate Delight


1 1/2 stick Butter
1 1/2 cups Flour
1/2 - 1 cup Peacan
8 oz Cream Cheese
1 Large Container of Cool Whip
1 cup Powered Sugar
3 cups Milk
1 small box of Vanilla Pudding
1 small box of Chocolate Pudding


Preheat oven to 350 degrees.

Mix butter, flour, and pecans well with pastry cutter. Spread in bottom of 9 x 13 pan and bake for 15 to 30 minutes. Let cool.

1st Layer:
Mix cream cheese, powered sugar and 1-2 cups of Cool Whip and spread on cooled crust.

2nd Layer:
Mix pudding and milk. Spread on 1st layer.

Top with remaining Cool Whip

No Bake Oatmeal Cookies


2 cups Sugar
1/2 cup Milk
1/2 cup Cocoa
1 stick Butter
1/2 cup Peanut Butter
2 1/2 cup Oatmeal
1/2 tsp Vanilla


Melt butter medium heat.

Add sugar, milk, and cocoa, stir to mix.

Bring to a rapid boil. Cook for 3 minutes, stirring constantly.

Remove from heat. Stir in peanut butter, oatmeal, and vanilla.

Drop by spoonfuls onto wax paper. Let cool and set up.



1 (8oz) Cream Cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla
1 (16oz) Graham Cracker Pie Crust
1 (21oz) can Pie Filling, your choice


In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla.

Pour into crust.

Chill 3 hours or until set.

Top with pie filling.

Refrigerate leftovers.

Punchbowl Cake


2 to 3 store bought Angel Food Cakes
1 pt. Strawberries
1 pkg. Strawberry Gel
1 pkg Cool Whip
1 (8oz) Sour Cream
1 cup Powdered Sugar


Mix strawberries and gel.

Mix sour cream and powdered sugar.

Tear cake into peices into bowl. Pour sour cream mixure over cake. Let sour cream mixture soak into the cake.

Layer cake, strawberries, and cool whip into a punch bowl. Top with left over Cool Whip and strawberries.

Mississippi Mud Cake


2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows


1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk


Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.

Chocolate Eclair Cake


1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding


Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Tuesday, January 19, 2010

Baked Tilapia


5 (4oz) Fillets Tilapia
2 1/4 tsp butter
1/3 tsp Old Bay Seasoning TM
2/3 tsp Garlic Salt
1 1/4 tsp Lemon Juice
1 (16oz) Mixed Vegetables
Salt and Pepper


Preheat over to 375 degrees.

Grease a 9 x 13 casserole dish.

Place tilapia in the bottom of the dish and dot with butter. Season with seasoning and garlic salt. Sprinkle each tilapia with lemon juice.

Arrange mixed vegetables around the fish and season lightly with salt and pepper.

Cover and bake for 25 to 30 minutes or until vegetables are tender and fish flakes easily with fork.

Monday, January 18, 2010

Chicken Roni Casserole


4 Chicken Breast, boneless and skinless
1 box Rice-A-Roni
1 can French Green Beans
1 cup broth
1 can Cream of celery soup
1/2 cup Mayonnaise
1 Tbsp dried Onion
3 Tbsp. butter or margarine


Preheat oven to 350 degrees.

Cook chicken and cut into chunks.

Cook Rice-A-Roni per direction on box

Melt butter or margarine in a 9 x 13 casserole dish. Mix chicken and all ingredients together and pour into casserole dish.

Bake 25 to 30 minutes.

Pistochio Salad


1 box Pistochio Pudding
1 cup crushed Pinapples, drained
1 (12 oz) Cool Whip
1/2 (12 oz) bag Mini-Marshmellow


Mix pistochio pudding and cool whip until well blended. Add pinapples and mix again until well blended. Add marshemllow and mix until well blended.

Cover and refrigerate

Parmesan Crusted Chicken


4 Skinless, Boneless Lemon Chicken Breast
3 Large Eggs
2 cups Panko
1 Tbps Italian Season
8 Tbps Olive Oil
1 cup Parmesan Cheese (grated, shredded, or crumbles)


Preheat oven to 350 degrees.

Heat 8 Tbps olive oil on medium heat in a skillet.

Gather 3 plates. Place the chicken in the first plate and in second plate, whisk the eggs. Place the Panko in the third plate.

Salt and pepper each side of chicken. Sprinkle italian seasoning onto each side of chicken.

Sprinkle the cheese on top, patting each side.

Dip into the eggs.

Then coat in panko, covering each side completely.

Cook chicken, in batches, until golden brown.

Place chicken onto a rack, in a 9 x 13 pans or pork chop and bake for 15 minutes or until cooked

Roasted Broccoli with Parmesan

Roasted Broccoli with Parmesan


1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan


Preheat your oven to 400 degrees F.

Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.)

Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.

Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes.

Transfer to a serving bowl or platter and serve immediately.

Fried Rice Restaurant Style

Fried Rice Restaurant Style


2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas 2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again

Meatball Subs


1- 24 oz package Meatballs (or make your own)
1- 16 oz Parmesan Shredded Cheese
2 cups BBQ Sauce
1 package Sub Rolls


Cook meatballs per package directions but in 2 cups of BBQ sauce.

Toast Sub rolls.

Place Meatballs on sub rolls and sprinkle parmesan cheese.


Baked Spaghetti


1 lb Hamburger Meat (if desired)
1 16 oz Mueller's Spaghetti Noodles
1 26oz Ragu (or make your own)
1 16oz Sargento Itallian Shredded Cheese

Preheat over to 325 degrees.

Cook noodles as directed on package.

Brown hamburger meat in skillet, drain. Add spaghetti sauce, cook until heated.

Mix noodles and sauce in 9 x 13 casserole dish. Bake for 20 minutes or until bubbley. Sprinkle cheese on top and put back into oven until melted.

Poppy Seed Chicken


4 Chicken leg Quarters
1 can cream of chicken
1 can cream of celery
1 (8oz) sour cream
1 stick butter, melted
1 pkg Ritz crackers
1 1/2 Tbsp poppy seed


Preheat oven to 325 degrees.

Cook and debone chicken.

Mix chicken with soups and sour cream. Place in a 9 x 13 casserole dish.


Crush crackers and mix with butter and poppy seed. Sprinkle on top of chicken mixture.

Bake for 25 minutes.

Sunday, January 17, 2010

Homemade Cranberry Sauce - Crock pot

Homemade Cranberry Sauce


--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Super Simple Cranberry Roast (beef or pork)

Super Simple Cranberry Roast (beef or pork)


2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Triple Chocolate Chip Cookies


1 cup butter flavored vegetable shortening
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
1 cup of bittersweet chocolate morsels 


Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

With an electric mixer, mix shortening at medium speed until creamy;

gradually add sugars,

beating until fluffy.

Add eggs (one at a time) and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended.

Stir in chocolate morsels.

Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Potato-Bacon Torte

Potato-Bacon Torte

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows or use store bought
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Chicken Pot Pie

4 chicken breast
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Vegetables of your choice 
1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Black pepper

Preheat over at 425 degrees.

Cook, debone and dice chicken.

Mix soups, and broth together and spoon into 6 individual pans.

Spoon chicken into each pan and mix.

Spoon vegatebales into each pan and mix. My family likes carrots, peas, and mushrooms.

Topping:Mix flour, buttermilk, butter and pepper and spoon on top.

Bake 40 minutes.

Or when crust is golden brown and soup bubbles.

For one large chicken pot pie use the same ingredients as above and mixed everything together (except the crust) and pour into a 9 x 13 dish.
Then mix the crust ingredents and pour on top.
Bake the same length of time as above.

Sweet Potato Crunch

1 large can of sweet potatoes or 3 cups of cooked, mashed sweet potatoes
1/4 cup sugar
1/4 cup milk
2 eggs
2 Tbsp. vanilla flavor
1/4 stick butter, melted

1 cup flour
1 cup brown sugar
1 stick butter, melted
pecan nuts

Preheat oven 350 degrees

Mix sweet potatoes, sugar, milk and eggs. Beat together. Add vanilla flavor and butter, mix together. Pur into 9 x 13 dish.

Mix flour, brown sugar, butter, and nuts. Add to top.

Bake for 30 mintues or until brown.

Classic Macaroni and Cheese

I made this today for the first time and it's the best mac and cheese I've ever eats.


2 cups milk
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tps salt
1/4 tps black pepper
1 (10 oz) block extra shart Cheddar cheese, shredded
1/2 (16 oz) package elbow macaroni


Preheat over to 400 degrees.

Cook elbow macaroni as directed on package.

Microwave milk at High for 1 1/2 minutes. Melt butter in a large skillet or pot over medium-low heat; whish in flour until smooth. Cook, whisking constantly, 1 minute.

Gradually whisk in warm milk, and cook, whisking contantly, 5 minutes or until thickened.

Whisk in salt, black pepper, 1 cup shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining cheese.

Bake for 20 mintue or until golden and bubbly.

Sauce will thicken after removed from oven.