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Fiesta Dip!




This is a very pretty way to serve what is essentially a seven layer dip.   It just fancies it up a bit.  My mother used to do some catering and this was a big favorite with her customers.   We served this yesterday at our Memorial Day gathering for something to munch during the evening and it was a  hit as usual.   It's also very easy to make.   All you need is a good springform pan.  If you don't have a springform pan and are going to buy one, buy a nonstick one...they work out much better.  Here is all you do to make this dip.  You will be surprised how easy it is.


Crush the corn chips and mix with melted butter. Press in the bottom and 1" up the sides of a 9" springform pan.  Bake for 10 minutes in a 350 degree oven.  Cool completely before proceeding with the other steps.

Combine taco seasoning and refried beans.  Mix well and spread in the corn chip crust.
Layer avocado dip and next four ingredients over the refried beans.  Chill in the refrigerator for at least 8 hours or overnight.  Place on a serving plate when ready to serve and remove sides of springform pan. 

Fiesta Dip!


Ingredients:

1  101/2 oz. corn chips crushed
1/4 cup butter melted
2  16 oz cans refried beans
1 pkg taco seasoning mix
1  6 oz. container avocado dip
1  8 oz. container sour cream
1 cup sliced ripe olives
1 can chopped green chilies, drained
1 8 oz. pkg. shredded cheese (cheddar or Monterrey Jack)
2  seeded and chopped tomatoes

You can add chopped green onions, sliced green olives, and sprigs of cilantro for garnish. 

S'mores Cheesecake...elegant but easy!



I love cheesecake and this is one of my favorite cheesecakes. Not only does it taste decadent and rich, it looks really impressive and will wow your guests.  Actually it's not all that hard to make, you can just let people think you really are an expert baker.


First combine the graham cracker crumbs, sugar and butter and press into a greased 10" spring form pan.



In a mixing bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla. Beat in the 3 eggs.  Stir in 1 cup mini chocolate chips and 1 cup mini marshmallows.


Pour into the graham cracker crust.  Place in a preheated 300 degree oven for 1 hour.  Remove from oven and sprinkle the top with 2 cups mini marshmallows.  Return to oven for 5 minutes.



Melt 1/2 cup mini chocolate chips with 1 Tbs. shortening.  Drizzle chocolate over the marshmallows.  Refrigerate overnight.



When you are ready to serve, remove the spring form pan and place on serving plate.  S'mores cheesecake! Wasn't that easy? 



Ingredients:

Crust
2 1/4 cup graham cracker crumbs
1/3 cup sugar
1/2  cup melted butter

Filling
2 pkgs. 8 oz. cream cheese
1 can sweetened condensed milk
2 tsps. vanilla
3 eggs
1 cup mini chocolate chips
1 cup mini marshmallows

Topping
2 cups mini marshmallows
1/2 cup chocolate chips
1 Tbs. shortening

Taco Mac Supreme!




This is another of those dishes that really stretches a pound of ground beef and can feed a big family.  It's also something kids will eat without complaining and it's easy.  If they like tacos and mac and cheese, and most kids do, it's all in this dish.  If you are cooking for two, you can put this in two smaller casseroles and freeze one.  Just don't top with the crushed tortilla chips until you take it out to bake it.


Brown the ground beef, diced green pepper, and diced onion.  Drain the fat once it's browned.












Add 1 envelope taco seasoning, dash of pepper, 1 can tomato sauce, 1 cup salsa, and 1 cup water.  Bring to a low boil and then turn down to just simmer.  Add 1 can ranch or chili beans. 
Cook 2 cups macaroni as directed on the package.  Drain the pasta and put back in the pan.  Add cubed cream cheese and sour cream.  Once it has melted mix it through the macaroni.

Pour the macaroni in a 9"x13" dish you have sprayed with cooking spray.


Pour meat mixture over the pasta.





Top that layer with shredded cheddar cheese.




Finish the top with crushed tortilla chips.  Place in a preheated 350 degree oven for about 40 minutes or until hot and bubbly.  You can serve this with taco toppings on the side...sour cream, olives, sliced green onions, chopped tomatoes, jalapenos and let everyone garnish as they like or just serve it as is.
Taco Mac Supreme!


Ingredients:

1 lb. ground beef ( I prefer ground chuck)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 envelope taco seasoning
1 15 oz can tomato sauce
1 can chili beans or ranch style beans
1 cup salsa of your choice
1 cup water
1/2 tsp. black pepper
2 cups macaroni
4 oz cream cheese
1 cup sour cream
2 cups shredded cheddar cheese
3 cups lightly crushed tortilla chips  (If you like more spicy flavor, you can use Doritos)










Patriotic Deco Mesh Wreaths!



I love to work with deco mesh.  There are so many things you can make with it for the various holidays and it comes in so many colors and patterns.  It's also relatively inexpensive if you shop wisely for it.   Here is what you need to make a wreath this size and fullness.


A 24" work wreath, 21" roll of deco mesh, additional ribbon and embellishments of your choice. The work wreaths and the deco mesh can be hard to find, at least in my area. I usually end up ordering it online.  This is a good site to order the wreaths and mesh from: http://www.mardigrasoutlet.com/. Their pricing is good, the only downfall are the shipping charges which are a little high.  I get the additional ribbon and embellishments at Hobby Lobby when it's on sale and even at the Dollar Tree. 

To start, take one end of the mesh and twist it, then place it in the twist tie of the wreath and twist that around it several times.  Make sure to twist it down good.



The work wreath has two rows of ties on it.  One on the outside and one on the inside.  Work your way around the wreath alternating between an inside tie and an outside tie.  Gather the mesh up in your hand about 9 inches and twist it once, then place it in a twist tie and secure it.    If you are new to using deco mesh, it has a mind of it's own.  It will twist and go pretty much where it wants to go so don't try to force it in a certain place or shape. The beauty of it is, that is knows how to shape itself.  Once you are finished with the entire wreath, you can pull and place the ends into shape a little, but don't manipulate it too much.

See how it makes it's own poofs and swirls.  This roll of 21" mesh should finish a 24" work wreath just about perfectly if you space it correctly.  If you make your gathers too loose or too tight, just undo the twist tie and start over. After you make the first one, you will have the knack of it.  Once you have the mesh secured all around, you can attach a big bow made of coordinating ribbon, weave ribbon through the wreath by attaching with the same twist ties (they are fairly long), you can hot glue ornaments or beads.  I hot glued a lightweight USA sign that I got for a $1.00 at the Dollar Tree on this one.  Just use your imagination.


This is a different one that I made also using flags and little star ornaments.








Nana's Smiley Face Ham!




When my mother's grandchildren were small, they all liked to get in the kitchen and cook with her.  They would make Christmas cookies and cupcakes and fry hoe cakes and just make all sorts of good things.  That is when the smiley face ham was born.  The kids all got a kick out of putting the face on this baked ham.  It is also a really good recipe for a delicious baked ham. 

One year my mother received a package from the four grandchildren who lived away from Kentucky in the mail. They had made her a special T-shirt that they decorated with their own artwork and my oldest niece, Whitney had written her own personalized little letter.  She talked about the smiley face ham and Nana letting them help her cook. She also mentioned trips to McDonald's, but remember, everything in moderation...lol.



My mother has kept this for close to twenty years and probably still has the shirt also. My point is that if you have children or grandchildren or nieces and nephews, get them in the kitchen with you and let them make a mess. Those messes will be memories you will both cherish in years to come and if you teach children to cook early in life, it sticks with them and hopefully, we will have future generations of children who like to cook and eat home cooked meals again. 

Now on to the ham recipe. First, you need any ham of your choosing.  I am partial to the Kentucky Legend hams.  I just don't think you can buy any better, but use whatever you like.  Mix together 1/2 cup brown sugar, 2 Tbs. Worcestershire sauce, 1 tsp. allspice, 1/2 cup barbecue sauce, 1 tsp. chili powder, 1 tsp. hot sauce, 1/2 cup pineapple juice, and 1/2 tsp. yellow mustard.  Pour over the ham and cover it with foil.  My mother bakes this in a preheated 300 degree oven for 15 minutes per pound which works well. 
 Here is a baking tip I use, place it in a 350 degree preheated oven for 2 hours.   Turn the oven off after 2 hours and DO NOT OPEN the door of the oven.   Leave the ham in the oven until it has cooled completely down.   The ham will be so tender and just perfectly cooked when you take it out and will actually still be warm.  It continues to slow cook in the hot oven after it is turned off.


Nana's Smiley Face Ham!

Spinach Artichoke Pizza!




I love spinach and artichoke dip and I love pizza so I decided to combine the two and with some tweaking and modifications, I think this is a very good recipe.  I tried a few recipes I found and they were either too dry and sort of bland or way too greasy and heavy.  I tried to take the good things in each one and mix them.

Here is what you will need:

1 bag chopped frozen spinach, cream cheese, basil, Alfredo sauce (any flavor you like), mayonnaise, 1 can artichoke hearts,  garlic powder, Parmesan cheese, pepper jack cheese or provolone slices, pizza crust for a 12 inch pizza.  I used a pizza crust mix that Kroger makes.


Soften the cream cheese and mix with the 1/4 cup mayonnaise,1/2 cup Parmesan cheese, 1/2 cup Alfredo sauce and 1/2 tsp garlic powder.



Thaw spinach and drain well.  Mash all of the water out of it.  I use paper towels to absorb all of the excess moisture.  Drain the artichoke hearts and chop up in bite size pieces.  Add both to the cream cheese mixture and mix well.


After you spread your crust out on your pizza pan or baking dish, spread a very thin layer of Alfredo sauce over it to the edges.  Sprinkle with basil.  Lay the pepper jack cheese slices over this.  If you do not like spicy, just use provolone cheese.


Spoon the spinach artichoke mixture over the cheese layer.  Sprinkle this layer with Parmesan cheese. I used the Kraft Shredded Parmesan, Romano and Asiago cheese blend.

Place in a preheated 425 degree oven for about 20 minutes or until brown and bubbly.  This is  more than enough spinach topping for a 12 inch pizza.  I made a smaller pizza because I am the only one who eats this at my house.  I made my husband a beef and pepperoni pizza.  He thinks if he eats something green it will surely kill him...lol.


Ingredients:

1 bag frozen spinach thawed and drained well
1 can artichoke hearts
1 cup Alfredo sauce (1/2 spread on the pizza crust, 1/2 in the spinach/artichoke topping) I used Bertolli's Four Cheese Rosa
1 pizza crust for 12 inch pizza
6-7 slices pepper jack cheese or provolone
1 1/2 cups Parmesan cheese (1/2 cup for spinach/ artichoke mixture, the other cup for the top of the pizza)
4 oz. cream cheese
1/4 cup mayonnaise
1/2 tsp. garlic powder
1 tsp. basil


Nana's Roast Beef, Carrots and Potatoes!


This was always one of my favorite meals when we were growing up.  It's something that has to cook slowly most of the day and I can remember the smell would make me so hungry all day long until dinner. It's a meal that takes time to prepare, but it's really not a difficult dish.  The key is to start it early and make sure the meat has time to get tender.  There is nothing worse than a tough roast.   I prefer to use a chuck roast for this, but you can also use a shoulder roast or rump roast.   This just happens to be a shoulder roast.  The trick with a shoulder roast is to be sure to slice it across the grain. 


I know that in most cook books or on tv, this is referred to as a 'pot roast'.  If you call this pot roast, it tells me right off you are not from the south or your family was not originally from the south, because the term 'pot roast' is used in other parts of the country, but here it is called a roast, roast beef, or less frequently a beef roast.  I notice little things like this when I watch cooking shows or read magazine articles about cooking or cooking blogs and it's so telling when someone is pretending to be southern and a southern cook and they make mistakes like this.  It would be like me trying to pretend to be an Italian American from New York and doing a blog or article on the food and culture,  no matter how much I researched it, I would slip up and a true  New Yorker would know it wasn't real.   That is just something that bugs me for some reason.   Now, back to the recipe....


Sprinkle both sides of the roast with salt, pepper and garlic powder.  Heat enough oil in a dutch oven to cover the bottom on about medium.  Place roast in hot oil and sear on both sides well.  It should be browned on both sides.   Add 6 cups of water to the pan, cover and cook on medium to low heat for 3 hours. 
Sorry about this picture, meat is really hard to photograph, especially half done meat that is down in a pot...lol.  It does improve in appearance three hours later when it's cooked..thank goodness!

After three hours, remove the roast to a platter and cover with foil to rest.  Take 3 cups of the cooking liquid out of the pan for a gravy.  Peel carrots and potatoes.  If using big carrots, cut them in thirds and quarter the potatoes.  Place the potatoes and carrots in the rest of the juices left in the pan and sprinkle with salt and pepper.  Cook on medium until tender...about 30-40 minutes.

In the reserved cooking liquid, mix in 1 pk. au jus mix and 1 Tbs. cornstarch mixed with 1/4 cup water.  Whisk together and microwave for 2 minutes.  Remove and whisk and if not thick microwave for 1 more minute.  This can be served on the side or poured over the roast. 


Slice the roast and place on platter with the carrots and potatoes around it.  Drizzle the pan juices over the meat and potatoes and serve the gravy on the side.


Ingredients:

1 roast (the cut of your choice, but I think chuck is best)
7-8 potatoes
7-8 carrots or a whole bag of baby carrots.
1 pkg. au jus mix
1 Tbs. cornstarch
1/4 cup water
6 cups water to cook roast in
salt
pepper
garlic powder


Pork Chops in Guilt-Free Gravy!




I decided to do some lighter, low fat recipes to change it up some.  I realize that a lot of what I post is not exactly diet food.  There are ways to lighten up any recipe and most people who are on diet restrictions know the ways to do this.  But I will do a lighter recipe now and then, because I know so many people are being careful about what they eat and cook these days.  Also,  I didn't want you to think I gnaw on a stick of butter every day all day long...lol. I am a big believer in all things in moderation.  I think the lack of moderation is where we get in trouble sometimes.

 This pork chop recipe is one my mother discovered and when she told me about it and how good it turned out, I really didn't think it could be all that good (sorry Mama).  However, after eating it, I can tell you it's not just good, it's great and it is very low in fat and calories.  I was shocked it turned out so creamy and good and it's easy.   Here is all you do:


Take 6 or 7 lean boneless pork loin chops and brown them in a nonstick skillet sprayed with cooking spray.  If you are not real calorie conscious you can use a little canola or vegetable oil.  Sprinkle the chops with pepper and seasoning salt. Brown on each side 3-4 minutes.


Add a can of fat free chicken broth to the pan and cover and simmer for about 30 minutes on low.  Next mix 4 Tbs. cornstarch with 1 cup fat free half and half and add to the broth. If you are not worried about calories, use the full fat half and half, but it will change the calories for the servings.   Bring up to a low bubble and then turn to low for about 10-15 minutes uncovered.  This will thicken and tighten up the gravy.  Taste for seasoning. According to your preference you might add a dash of salt and pepper.  That is all there is to it.  Each serving ( 1 pork chop with gravy) is approximately 180 calories and only 6 grams of fat.


Ingredients:

6-7 lean pork loin chops
1 can fat free chicken stock or 2 cups.
1 cup fat free half and half
4 Tbs. cornstarch
salt
pepper
seasoned salt

Fried Apples...Cracker Barrel Style!

I have seen a lot of copycat recipes for the fried apples they have at Cracker Barrel, but my mother's recipe to me is the closest it comes to those apples.  I actually think hers are even better though.  They are also not hard to make at all. 


Wash about 6 or 7 apples that are good for cooking.  These are Gala's.  Don't peel them, just core and dice them in a fairly large dice.   Place a 1/2 stick of butter in a skillet that can be covered.  Put your heat on medium.  Place apples in the skillet and pour 1/2 cup sugar over all.  Cover with lid and cook just until the apples are soft.  Probably about 15 minutes.  Stir them around to mix the sugar and butter throughout.





Mix 1/2 cup apple juice with 1 tsp. of cornstarch. Add 1 tsp. cinnamon and 1 tsp. vanilla. Stir well together and pour over the apples to thicken. Don't cover after you add the thickener and let them just simmer for about 15 to 20 minutes just until they thicken. Don't over cook or cover or they will mush up and you will have applesauce.   That's all there is to it! 


Ingredients:
6 or 7 apples
1/2 stick butter
1/2 cup sugar
1/2 cup apple juice
1 tsp. corn starch
1 tsp. cinnamon
1 tsp. vanilla



Nana's Chocolate Meringue Pie!


My mother's chocolate pie is a big favorite.  For a lot of years now, it's what I always ask for on my birthday instead of a cake.  Her chocolate pie has just the right amount of chocolate...not too much and not too little.  The meringue is also very good and light and fluffy.  I don't care for meringue pies when the meringue is too thick and dense.   I think people are a little intimidated to try to make a meringue pie and there are a few keys to it being successful, but it's not all that hard if you know the tips.   Well, I got the advice of the best pie maker I know today...my mother!  The key tips to making this successfully are in the bold type! 


Bake your pie shell just until it is starting to brown.  Remove from oven to cool slightly.


You are going to need three eggs and they need to be at room temperature, so set those out ahead of time to lose their chill.   Then separate the yolks from the whites.  Put the yolks in either a microwave safe mixing bowl or a pan (if you do the stovetop method).  Put the whites in a glass or stainless steel bowl that is clean and dry.  If there is any moisture or anything in the bowl, it will ruin your meringue. 


Beat the egg yolks slightly, add 1 cup sugar, 1/3 cup powdered unsweetened cocoa, 1/3 cup cornstarch, 2 1/2 cup milk, and a dash of salt.  Stir together and microwave for 3 minutes.  Remove and whisk well to remove any lumps.  Microwave on high for another 4 mintues.  Remove and whisk again until smooth.  Add 1 Tbs. butter and 1 tsp. vanilla and whisk until melted.  


You can mix and cook the pie filling on the stovetop, but it is much easier in the microwave and doesn't stick or burn as easily.  If you do it on the stove. whisk almost constantly until it bubbles then turn it down to low and cook for two minutes.  You need to keep it moving in the pan with the whisk almost constantly. Add the butter and vanilla at the very end.


Pour the filling into the pie shell.



For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high.  Gradually add in 4 Tbs. of sugar, continuing to beat.  When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla.  Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.


This is what the meringue looks like when it's stiff enough. 



Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it.  This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it.  Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned. 



See how easy that was!!!



Ingredients:

Pie Filling
1 10" pie shell
3 egg yolks
1 cup sugar
1/3 cup cornstarch
1/3 cup cocoa
2 1/2 cups milk
dash salt
1 Tbs. butter
1 tsp. vanilla

Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla


Taco Melts...perfect for teenage appetites!



This is a really simple meal, but it's very filling and your kids (especially teens) will love it.  It makes a great lunch or light supper and you can change it up by adding whatever toppings you usually like on your tacos.  If you make them for a party or a gang of teenagers, just make the basic sandwiches and set out dishes with lettuce, tomatoes, onions, olives, jalapenos, taco sauce, salsa and whatever sauces you like.  I used the jalapeno flavored sauce that is  made byTaco Bell on this sandwich and it was delicious.  It also comes in Chipotle and Spicy Ranchero flavors which sound good also.


Here is all you need:

1 to 2 lbs. ground beef (depending on how many sandwiches you want to make)
1 pkg. taco seasoning
3/4 cup water
sub sandwich rolls
Velveeta cheese slices
shredded cheddar cheese
taco sauce or salsa
toppings
Brown the ground beef and add seasoning and water....simmer as for tacos.  Slice sub rolls and toast in the oven slightly.   Add Velveeta cheese slices to the bottom bun, layer taco meat on that and then sprinkle the top with shredded cheddar or you can use Colby or Monterrey Jack.  Run back under broiler for just a few minutes to melt cheese.   Let everyone add their own toppings.  The Velveeta melts and sort of holds the meat and sandwich together, but you could substitute some other sliced cheese if you are not a Velveeta fan or you can use Cheese Whiz also.  These are so good and a change from tacos or nachos. 

You can also do this on a long French bread and slice in serving size pieces for a crowd.




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