Dec. 19, 2007 - Cracker Barrel cheesy potato casserole

Want to wow your family and friends for Christmas dinner?  Try this delicious cheesy potato recipe.  It is sure to leave them clamoring for the recipe.  Mmmm...cheesy goodness in a pan!

Cheesy Party Potatoes

2 lb. bag frozen hash browns
1 tsp. each salt and pepper
1/2 cup chopped onions
1/2 cup melted butter

Mix above ingredients together.

In a separate bowl, combine

1 can cream of chicken soup
3 cups shredded cheddar
2 cups (16 oz container) sour cream

Mix with hash brown mixture. 
Pour into greased 9X13" pan.
Sprinkle 2 cups of corn flakes on top.
Pour 1/4 cup of melted butter over the top.
Bake 1 hour at 350.

Jul. 10, 2007 - Iced mocha cappuccino

I love coffee.  Winter, spring, summer or fall...it doesn't matter.  It may take on a different form, but it must be coffee nonetheless.  I figure I could have many vices much worse than caffeine.  Did you sense a bit of rationalization there?

Though I adore Starbucks Frappuccinos, my wallet does not.  Here's a yummy alternative.

1 T. chocolate syrup
1 cup double espresso or very strong coffee, hot
1/4 cup half and half
4 ice cubes

1. Stir the chocolate syrup into the hot coffee until melted. 
2. In a blender, combine the coffee with the half and half and ice cubes. 
3. Blend at high speed for 2-3 minutes. 
4. Consume immediately while lounging by your pool.  OK, at least sit back and relax while watching your kids play on the slip-n-slide.

Dec. 22, 2006 - Easy Decadent Chocolate Truffles

I recently made this recipe to take to a party and it garnered rave reviews.  They are probably one of the best chocolate confections I've ever put in my mouth.  Don't let the "truffle" part scare you....they are super easy to make. 

6 T butter or margarine

1/2 cup heavy cream

1/4 cup light corn syrup

6 squares (1 oz each) semi-sweet chocolate

2 squares (1 oz each) unsweetened chocolate

1 T brandy (or any liquor...I used Khalua)

unsweetened cocoa or powdered sugar

Combine margarine, cream and corn syrup in a saucepan.  Stirring frequently, bring to a boil over medium heat.  Remove from heat and add chocolate; stir until completely melted.  Stir in liquor.  Pour into shallow baking pan and refrigerate 3 hours or until firm.

Shape heaping teaspoonfuls into 1-inch balls.  Roll in cocoa or powdered sugar.  Store in refrigerator or freezer until just before serving.  They melt fairly quickly when not in the freezer.

Dec. 7, 2006 - Chocolate Cheesecake Candy Cane Bars

I signed up for Food Network's Twelve Days of Christmas cookie e-mails.  Though I haven't made this one yet, you can be sure it will be on my list of "must make" items this season.  As Rachel would say, "Yummo!"

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Nov. 7, 2006 - Fantastic meatballs

I have a batch of these simmering on the stove, so I thought I would share the recipe.  They smell so incredible I can hardly stand to wait!  We are using them for meatball sandwiches tonight, but I also use them with pasta for a great spaghetti and meatball dinner.  Even my pickiest eaters love these.

1 onion chopped fine

3 garlic cloves chopped fine

Saute in a bit of olive oil for about four minutes.

3/4 lb. ground beef

2 eggs

1/2 cup parmesan

1 t. salt

1 t. pepper

1/2 t. red pepper flakes

1 t. oregano

2/3 cup bread crumbs

Mix all together with onions and garlic.  Shape into small balls. 

There are two different methods to cook the meatballs.  I prefer the second...it really infuses the meatballs with an incredible flavor.

1. Bake on a cookie sheet at 350 for 25-30 minutes.

2. Simmer meatballs in beef bullion and red wine until done.

Once they are done cooking, drop them into spaghetti sauce and simmer slowly to allow the meatballs to absorb the sauce.

Aug. 18, 2006 - Pumpkin Squares - a fall favorite

"Pumpkin Squares" is the official name of this recipe, but they are so good I prefer to cut them into large pieces of cake!  Nothing says fall like one of these squares paired with a strong cup of coffee...yum!  I justify eating it for breakfast because, after all it does contain fruit.

Pumpkin Squares

2 cups sugar

1 cup oil

2 cups pumpkin (small can)

4 eggs

2 cups flour

2 t. baking powder

1 t. baking soda

1 t. salt

2 t. cinnamon

1 t. nutmeg

Mix first four ingredients.  Add dry ingredients. Pour into a 9x13 greased pan.  Bake for 20-25 minutes at 375.

Icing

1 3/4 cups powdered sugar

2 T. milk

3/4 stick of margarine (room temp)

3 oz. cream cheese

1 t. vanilla

Blend until smooth and spread over cooled cake.

Brew yourself a cup of tea or a mug of your favorite joe, sit back and enjoy!

Jul. 24, 2006 - Oatmeal muffins

I remember my mom telling me how her Mamaw would let her feed the leftover oatmeal to the redbirds.  Unfortunately, we don't have redbirds in this part of the country, but I do have several hungry little mouths to feed.   This recipe does the trick!  They are one of my kids' favorite breakfast foods and a great way to use up leftover oatmeal.

Oatmeal Muffins

1 cup flour

1 cup brown sugar

1 t. baking powder

1 t. baking soda

1/2 t. cinnamon

Whisk together in a bowl.

1/2 cup oil

2 eggs

1 cup leftover oatmeal

1 t. vanilla

1/2 cup raisins or nuts (optional)

Combine ingredients; fill muffin tins 2/3 full; bake at 350 for 18 minutes.

Mar. 8, 2006 - World's Best Chocolate Chip Cookies - Honest!

Having a mom and dad that are both great southern cooks,  I can cook pretty much anything...anything that is except chocolate chip cookies.  I tried every recipe I could get my hands on, but to no avail.  My poor attempts at cookies were so thin you could read the newspaper through them!

Then a friend took pity on me and shared her recipe.  She makes these cookies and sells them to local coffee shops.  Dh said after trying my first batch, "Now you are the perfect wife!"  Ha!  Try them...you won't be disappointed!

World's Best Chocolate Chip Cookies

• 2/3 cup butter Crisco
• 2/3 cup butter (I use 1 stick of butter and 3/4 cup of Crisco)
• 1 cup brown sugar
• 1 cup white sugar
• 2 t vanilla
• 2 eggs
• 3 1/2 cups flour
• 1 t salt, baking soda and baking powder
• 1 bag chocolate chips (this recipe is also great with peanut butter or butterscotch chips)

1. Mix ingredients (I just throw the wet ingredients in my KitchenAid, then add the dry and blend)
2. Bake at 325 for 15-20 minutes
3. Cool one minute and remove to rack (unless your family is eating them right off the cookie sheet!)

Feb. 23, 2006 - Homemade Mac-n-Cheese

This is the ULTIMATE comfort food!  Easy, cheesy and so delicious!  I have some baking in the oven now for lunch and thought I would share the recipe.

2 T corn starch

1 t salt

1/2 t dry or prepared mustard (optional) - I use Dijion

1/4 t pepper

2 1/2 c milk (at least 2%)

2 T margarine

2 c grated cheddar

2 inch chunk of Velveeta

1 3/4 c (dry measure) elbow macaroni, cooked and drained (This amount of macaroni will give you a soupier man-n-cheese.  I add more like 2 1/2-3 cups dry measure.)

1. Combine first 4 ingredients in a medium saucepan; stir in milk.  Add margarine, stirring constantly, bring to a boil over med-hi heat and boil one minute.  Remove from heat.

2. Stir in cheddar and Velveeta until melted.

3. Put cooked macaroni in greased 2-quart casserole and pour cheese mixture over the top.  Sprinkle with extra cheese, or breadcrumbs (adds a nice crunch) if desired.

4. Bake uncovered for 25 minutes at 375.

Feb. 21, 2006 - EASY Cheesy No Boil Lasagna

Thought I would share my favorite lasagna recipe.  It is super easy and one of the best I've tried.  I often double the recipe as I did today and stick one in the freezer.

EASY CHEESY NO BOIL LASAGNA

1 lb. ground beef or Italian sausage (I often mix the two)

1/2 cup chopped onion

1 clove minced garlic (or to taste)

3 1/2 cups spaghetti sauce (1 jar)

3/4 cup water (red wine is good too)

1/2 pkg. extra wide lasagna noodles

2 cups ricotta or cottage cheese

1/2 cup grated parmesan

1 T chopped parsley

3 cups shredded mozzarella

* You can also add some frozen spinach to the cheese mixture for added flavor.

- Brown ground beef/sausage, onion and garlic; drain.

- Return meat to pan and mix with sauce and water; simmer.

- Combine ricotta cheese, 1/4 cup parmesan and parsley.

- In 13X9 pan layer one third sauce mixture, half of noodles, half of cheese mixture and half of mozzarella; repeat layers ending with sauce.

- Cover and bake at 375 for one hour.

- Sprinkle with remaining mozzarella and let stand 10 minutes before serving.

Jan. 23, 2006 - Parisian Chicken

For those of you who love your crockpots (Not Quite Supermom!), you'll love this recipe.

Parisian Chicken
Boneless, skinless breasts (enough for your family)
1/4 cup white wine
1 can cream of mushroom soup
extra mushrooms (optional)
1 cup sour cream (or more to taste) 

~ Place chicken in crockpot (you can even put them in frozen) 
~ Sprinkle with salt, pepper and paprika 
~ Mix together wine, soup and mushrooms 
~ Pour over chicken. 
~ Cook on low all day. 
~ Add sour cream just before serving to heat. 
~ Serve with rice or potatoes.

Jan. 2, 2006 - Tea Scones with Lemon Butter

This recipe was borrowed from Laine of Lainesletters.com.  If you are not familiar with her wonderful ministry and words of wisdom, I encourage you to stop by her site.  I have served these scones many times when friends come for tea or coffee and they always garner rave reviews.  Try adding some fun things such as white chocolate chips.  So yummy!

Cream Scones

2 c. flour
1 T. baking powder
1/4 t. salt
1/4 c. sugar
Combine well.

1/3 c. butter - Cut in to the above mix.

1 c. whipping cream (sometimes I substitute half milk and cream)

Add until moistened and knead lightly 5 times. Flour and roll out into a circle about 1/2 inch thick. Slice into eighths with a pizza cutter and spread the triangles apart on a cookie sheet. (May sprinkle lightly with sugar.) Bake for 15-20 minutes at 375 degrees.

Lemon Butter (an old recipe from an English Grandmother)

1 c. butter - Melt in double boiler over boiling water.
2 c. sugar
3 eggs slightly beaten
1/2 c. lemon juice
1 T. grated lemon peel

Add and cook in double boiler over simmering water for 1 hour. Stir occasionally. It will thicken as it sets.

Serve the scones warm out of the oven with lemon butter on top and then a dollop of whipping cream on top of that with your favorite coffee (may I recommend Starbucks Christmas Blend) or tea.