1 lb. sausage
1 med. onion, chopped
1/2 bell pepper
1 can cream of mushroom soup
1/2 cup water
1/2 cup uncooked rice
Salt & Pepper to taste
Preheat oven to 400 degrees. In a large skillet brown sausage, onion and bell pepper until done. Drain. Add soup, water, rice, salt & pepper. Cook, mixing well for 4-5 minutes. Pour into a casserole dish sprayed with non-stick spray, cover with a lid or foil and bake 25-30 minutes or until rice is done.
Changes - Add a little heat by adding crushed red pepper. Add celery, mushrooms or almond slivers for a little crunch. And of course you can always top with cheese during the last 5 minutes of cooking. Just make sure you take the lid or foil off during that time so the cheese can brown slightly.
Monday, July 20, 2009
Friday, July 17, 2009
Pineapple Fritter Rings
1 cup self rising flour
1 egg, beaten
2/3 cup milk
1 large can pineapple rings
1 cup brown sugar
Vegetable oil
Powdered sugar
Mix flour, egg and milk until smooth. Set aside. Drain juice from the pineapples into a bowl. Heat oil in a frying pan or deep fryer. Mix brown sugar with juice. Place pineapple rings into the juice. Dip into the batter. Fry until light brown turning once. Drain and sprinkle with powdered sugar.
Changes - Use fresh cut apple rings with about 1/2 cup of apple juice. Use orange juice or pineapple juice and chopped fruit such as cherries, apples, blueberries, etc. After dropping into the juice/sugar mix add the chopped fruit to the batter and drop by spoonfuls into the hot oil. You can also sprinkle the drained fritters with brown sugar instead of powdered.
1 egg, beaten
2/3 cup milk
1 large can pineapple rings
1 cup brown sugar
Vegetable oil
Powdered sugar
Mix flour, egg and milk until smooth. Set aside. Drain juice from the pineapples into a bowl. Heat oil in a frying pan or deep fryer. Mix brown sugar with juice. Place pineapple rings into the juice. Dip into the batter. Fry until light brown turning once. Drain and sprinkle with powdered sugar.
Changes - Use fresh cut apple rings with about 1/2 cup of apple juice. Use orange juice or pineapple juice and chopped fruit such as cherries, apples, blueberries, etc. After dropping into the juice/sugar mix add the chopped fruit to the batter and drop by spoonfuls into the hot oil. You can also sprinkle the drained fritters with brown sugar instead of powdered.
Thursday, July 16, 2009
Shrimp & Grits
2 cups cooked, cold grits
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)
Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.
In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.
Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)
Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.
In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.
Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.
Wednesday, July 15, 2009
New York Cheesecake
1 1/4 cups graham cracker crumbs
2 Tbl. melted butter
2 Tbl. sugar
1/4 tsp. cinnamon
32 oz. cream cheese, softened
2 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream
Preheat oven to 375 degrees. Combine cracker crumbs, melted butter, 2 Tbl. sugar and cinnamon in a bowl. Mix well. Pat into a 9" spring form pan sprayed with non-stick spray. With a mixer beat cream cheese. Add 2 cups of sugar and eggs beating well. Stir in vanilla, fold in sour cream. Pour into prepared pan. Bake 45 minutes. Turn oven OFF. Leave in oven for 1 hr. Cool to room temperature. Remove side of pan. Chill and cover in refrigerator for 24 hours before serving. Makes 16 servings.
I went to a neighborhood going away party a few years ago. One of the men there made this wonderful cheesecake. I honestly think I could have sat at the table and eaten the whole thing. And since I like my cheese cake plain, it's hard for me to come up with changes or additions. This cake is perfect just as it is. Yes, you can add cherries, strawberries, blueberries... but it really doesn't need them.
2 Tbl. melted butter
2 Tbl. sugar
1/4 tsp. cinnamon
32 oz. cream cheese, softened
2 cups sugar
6 eggs
2 tsp. vanilla
2 cups sour cream
Preheat oven to 375 degrees. Combine cracker crumbs, melted butter, 2 Tbl. sugar and cinnamon in a bowl. Mix well. Pat into a 9" spring form pan sprayed with non-stick spray. With a mixer beat cream cheese. Add 2 cups of sugar and eggs beating well. Stir in vanilla, fold in sour cream. Pour into prepared pan. Bake 45 minutes. Turn oven OFF. Leave in oven for 1 hr. Cool to room temperature. Remove side of pan. Chill and cover in refrigerator for 24 hours before serving. Makes 16 servings.
I went to a neighborhood going away party a few years ago. One of the men there made this wonderful cheesecake. I honestly think I could have sat at the table and eaten the whole thing. And since I like my cheese cake plain, it's hard for me to come up with changes or additions. This cake is perfect just as it is. Yes, you can add cherries, strawberries, blueberries... but it really doesn't need them.
Tuesday, July 14, 2009
Chicken Parmesan
4 oz. cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated
Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.
Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated
Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.
Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.
Monday, July 13, 2009
Shrimp Alfredo
1/2 lb. linguine, uncooked
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving
Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.
Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving
Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.
Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.
Sunday, July 12, 2009
Brussels Sprout Casserole
2 small boxes Brussels sprouts, thawed
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter
Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.
Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.
2 eggs, slightly beaten
1 cup shredded cheese
1 can cream of mushroom soup
1 cup mayonnaise
4-5 strips of bacon, fried and crumbled
2 tubes butter crackers (Town House, Ritz, et.)
1 stick melted butter
Preheat oven to 350 degrees. Place Brussels sprouts in the bottom of a casserole dish sprayed with non-stick spray. Evenly sprinkle with cheese. Whisk eggs, mushroom soup and mayonnaise together. Pour over cheese. Top with bacon. Crush crackers. Add butter to crackers and sprinkle evenly over soup mixture. Bake 45 minutes.
Changes - use broccoli instead of sprouts. Try bite sized pieces of ham instead of bacon. Use pre-packaged stuffing instead of crackers. Make sure you crush before adding.
Saturday, July 11, 2009
Coconut Pie
Coconut Pie
1 cup sugar
1/2 stick butter, melted
2 eggs
1 heaping Tbl. flour
1/2 cup milk
1 1/4 cup shredded coconut
1 1/4 tsp. vanilla
Preheat oven to 450 degrees. Mix sugar, butter, eggs, flour and milk until blended well. Add coconut and vanilla. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and bake 25 minutes or until the filling is set.
Changes - There isn't much you can do to change a coconut pie but I have added chopped pecans or walnuts for added flavor and a crunch. This is an easy pie to make and it's never failed me in turning out perfect.
1 cup sugar
1/2 stick butter, melted
2 eggs
1 heaping Tbl. flour
1/2 cup milk
1 1/4 cup shredded coconut
1 1/4 tsp. vanilla
Preheat oven to 450 degrees. Mix sugar, butter, eggs, flour and milk until blended well. Add coconut and vanilla. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and bake 25 minutes or until the filling is set.
Changes - There isn't much you can do to change a coconut pie but I have added chopped pecans or walnuts for added flavor and a crunch. This is an easy pie to make and it's never failed me in turning out perfect.
Friday, July 10, 2009
Four Layer Strawberry Filled Cake
1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
Four Layer Strawberry Filled Cake
1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream
Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers
Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries
Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.
Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened
In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.
Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.
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