Bacon Dip

I know, I know...it's been a while...a VERY long while, but I have this wonderful new recipe that you all have to try.  So by popular demand no demand, I am bringing back Tasty Tuesday's (hopefully to be followed by Wacky Wednesday and Favorite Song Friday)  I have been so busy lately, plus I think pictures of Maci are so much cuter than recipes and silly news stories, but hopefully I can get my blog back on track and start posting more often.

2 – 8 oz. pkg. cream cheese, softened
2 cups shredded SHARP cheddar cheese
1 cup mayo
4 green onions, diced
1 bag Oscar Mayer real bacon bits
Ritz crackers

Mix the cheeses, mayo and green onions and spread in an 8” baking dish.
Crush about 20 Ritz crackers and mix with the bacon bits. Sprinkle over the cheese mixture.
Cover with foil and bake in a 350 degree oven for 30 min. Uncover and bake for a few minutes until lightly browned.

Serve with remaining Ritz.

Can be served either hot or cold.

Dirt Cake

Wow, how long has it been since I've posted a Tasty Tuesday. I am still here, alive and well. Just BUSY!!

Just as a side note before we get to the recipe my sister sent me, I am having a 4-D sonogram Thursday afternoon. I will post pictures as soon as I can.

Now, back to you regularly scheduled program post!

You will need:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
1 pack Oreos

Crush Oreo cookies into pieces and keep to the side.
Mix butter, cream cheese, and sugar together in a small bowl.
In a large bowl mix milk and pudding.
After pudding and milk is mixed, fold in the whipped topping.
Combine pudding mixture and cream cheese mixture together.
Layer in a trifle bowl, starting with cookies then the pudding mixture. Continue to layer ending with crushed Oreos as the top layer.
Chill until ready to serve (at least 1 hour).

Poppy Seed Chicken

3 Cups Boiled Chopped Chicken Breast
(1) 8 oz. Sour Cream
(1) Can Cream of Chicken Soup
(2) Tablespoon Poppyseeds (divided)
Salt to taste
¼ Cup Melted Butter
40 or so Crushed Ritz Crackers

Mix in 13X9 Pan - Chicken, Sour Cream, Cream of Chicken and Poppy Seeds, and Salt

Top with Crushed Ritz and Butter and remaining Poppy Seeds (mixed)

Cook on 350 degrees for about 20-30 minutes

Recipe Compliments of my sister Holly Hall!!

Blog Hop & Tasty Tuesday

This weeks blog hop is right up my alley. I normally post a recipe every Tuesday (or nearly every Tuesday) and it's called "Tasty Tuesday" So here is one of my old favorites from Tasty Tuesday's past. If you would like to see any of my recipes that I have posted in the past just click on "Recipes" under my lables at the bottom right side of my blog or just click on the Tasty Tuesday Button to the right.

Easy Peasy Fried Dessert

You will need:

1 Can of Biscuits (not flaky)
1 Can of Pie Filling (Your Choice, I like Apple or Peach)
Confectioners Sugar or Cinnamon
Oil for Fry Daddy (Deep Fryer)

While heating the oil in the Deep Fryer: Flatten out the biscuit (not too flat or it will tear)
Spoon a teaspoon of pie filling into the biscuit center
Fold biscuit over (makes a little pocket with pie filling in the center)
Press edges of biscuit together with a Fork to “close” the pocket
Drop into deep fryer
When it floats you will need to flip it over to brown the top side
When you take these out of the Fryer Sprinkle with Confectioners Sugar or Cinnamon!

Tip: I like to Sprinkle the Apple filling ones with Cinammon and the Peach filling ones with the confectioners sugar

Serve Warm!

8 Can Soup

2 lbs cooked burger or stew meat (seasoned and drained)
1 Can Vegetable Beef Soup
1 Can Tomato Soup
1 Can Chili with Beans
1 Can Chili without Beans
1 Can Rotel Tomatoes

1 Can Stewed Tomatoes
1 Can Veg-All
1 Can Corn

Mix together in large pot and heat (about 20 minutes)
Serve with Corn Bread (I like Jiffy Sweet Corn Bread as the soup is a little “Chili” Spicy.) This is WONDERFUL Football Season or Deer Camp Food. It reheats wonderfully!!

Enchilada Casserole

1 lb. Ground Beef
1 Pkg. Taco Seasoning
8 oz. Tomato Sauce
1 lb. Velveeta Cheese
1 Can Rotel
10 Flour Tortillas

Brown the ground beef. Add Taco Season and tomato Sauce; simmer 5 minutes. Melt Velveeta Cheese and Rotel tomatoes over low heat, stirring often. While cheese is melting, spoon 1/10 of meat into each tortilla, roll up, and place in casserole dish. After cheese has smooth consistency, pour over top of filled tortillas.

Bake at 350 degrees for 25-30 minutes or until hot.

Tabouli

I finally found a recipe for Tabouli, I am so very excited. I haven’t actually tried this recipe yet, but I was so happy to have even found it, I had to share it today.

3 Cups of finely chopped flat-leaf parsley
4 or 5 finely chopped green onions
4 ripe, medium sized tomatoes, chopped into small cubes
1 cup of bulgur
½ teaspoon allspice
½ cup lemon juice
5 tbs olive oil
Salt and Pepper to taste

Rinse bulgur several times and soak in cold water for about twenty minutes
Chop Tomatoes (small dice)
Clean and Chop Parsley (remove large stems, you want mostly leaves)
Put Bulgar in a Sieve to drain
Chop green onions
Mix together – Toss Well

Taste for seasoning, if too dry you can add additional lemon juice

Tabouli benefits from resting; leave in the refrigerator for a few hours or over night tossing occasionally.

Tasty Tip: Use in a Salad - Greens, Cucumbers, Tabouli, Sunflower Seeds and Ranch Dressing....YUM, YUM, YUMMY.....served with a side a Hummus and Pretzel Crisps

Tasty Tuesday ~ Stolen Style

Cranberry Couscous

I have decided to be EXTREMELY lazy today. I didn't even bother to copy and paste the recipe here. I am stealing MckMama's recipe for Cranberry Couscous. It looked so wonderful when she posted about it on her blog, I just had to go home and try it for myself. It was then I knew, it would make my Tasty Tuesday short list! I even brought leftovers for my lunch today!

Now it's your turn...Go home and try it...I dare you!

Warm Spinach Dip

2 Packages Frozen Spinach (thawed and drained)
1 Can Artichokes
8 oz Sour Cream
1 Bunch of Freen Onions
1 Stick of Butter
2 Bags Shredded Parmesan Cheese
1 Box of Pre-Cooked Bacon (crumbled)
Tony’s Seasoning

Melt stick of butter in skillet
Chop Green Onions and Saute’ in a skillet
Mix the Spinach, green onion/butter mixture, Sour Cream and Tony’s to taste
In a Round Dish later the spinach mixture, bacon and parmesan repeat.
Top with Parmesan Cheese and Tony’s Seasoning
Bake at 350 Degrees until bubbly (about 45 minutes give or take)

Serve with New York Style Garlic Bagle Chips

From the Kitchen of my sister Holly Hall

Chocolate Chip Cake & Home-Made Icing

This is soooooo yummy. I have made it with both the vanilla and chocolate pudding mixes they are both great. This cake usually disappears VERY quickly around my house. It’s a crowd pleaser for sure.

To Make the Cake

Mix together in a bowl:
¼ Cup Water
1 Cup Oil
4 Eggs
1 Tsp Vanilla
1 Box Instant Chocolate Pudding (or vanilla your choice)
1 Box Butter yellow cake Mix
6 oz. of Semi-sweet Chocolate Morsels
8 oz. Sour Cream

Pour Mixture into greased bunt pan
Bake at 325 degrees for 50-60 minutes


To Make the Icing

Mix together in a bowl:
1 Stick of Butter (Melted)
1 Box of Powdered Sugar
8 oz. Bar Philadelphia Cream Cheese
1 Tsp. Vanilla

Mix until creamy with electric mixer.
Pour over warm cake or if cake is cool heat icing in microwave for just a very few seconds to soften. it will not “frost” the cake it will drip down the sides and look very pretty.

Easy-Peasy Fried Dessert

You will need:

1 Can of Biscuits (not flaky)
1 Can of Pie Filling (Your Choice, I like Apple or Peach)
Confectioners Sugar or Cinnamon

Oil for Fry Daddy (Deep Fryer)

While heating the oil in the Deep Fryer:
Flatten out the biscuit
Spoon a teaspoon of pie filling into the biscuit center
Fold biscuit over (makes a little pocket with pie filling in the center)
Press edges of biscuit together with a Fork to “close” the pocket
Drop into deep fryer
Brown on both sides (does not take long)

Note: When it floats you will need to flip it over to brown the top side

When you take these out of the Fryer Sprinkle with Confectioners Sugar or Cinnamon!

Note: I like to Sprinkle the Apple filling ones with Cinammon and the Peach filling ones with the confectioners sugar, but it's just a matter of your taste

Serve Warm!

Chicken & Rice Casserole

It IS Tuesday, and in trying to keep with the very short tradition of this blog, I am going to post a Tasty Tuesday!

I almost feel guilty, I feel as if I should only be posting things about Stellan, prayers, scripture to stand on, updates from his mother. It seems like the entire blogging world should stop and stand in prayer and waiting for this precious little baby's healing. Anything else just seems so unimportant right now. I can't explain the way my heart feels when I pray for this child or why someone I have never met should seem so important to me, but for some reason I feel as if these were close friends of mine. I pray in urgency for MckMama unlike I have ever prayed for a "stranger." Her blog has touched me more than I ever thought any written word could. I praise God for bringing her into my life and challenging me to be a better person, and seeking more of who God wants me to be.

With that said; here is today's recipe

6-10 boneless skinless chicken strips
1 cup of rice
1 cup of water
1 stick of butter
2 cans cream of mushroom soup
1 can cream of celery soup

In a large baking dish mix all ingredients and then place chicken on top. Bake on 350 for 1 hour. After 30 minutes, stir every 10 minutes until finished.

From the kitchen of my sister Holly

Peach Cobbler

1 Cup of Flour
1 Cup Sugar
¼ Cup of Milk
1 Stick of Butter

In a 13X9 Baking Pan melt (1) stick of butter
Mix Flour, Sugar, and Milk, Pour into Baking Pan
Add Fruit
Bake 350 degrees for Approximately 45 minutes
(Check it every 15 minutes)

Corn Casserole

You will need:

(2) Cans of Cream Corn
(2) Eggs
¼ cup of Flour
½ cup of sugar
½ cup of Milk

(1) stick of butter

Melt stick of butter in the bottom of baking dish (smaller than a 13X9),

While the butter is melting in the oven, mix all other ingredients together in a bowl,

once the butter is melted in the dish, pour corn mixture into the baking dish

The butter will keep it from sticking and some of it will flow on top of the corn mixture
It will rise slightly while baking so make sure there is a small amount of growing room at the top of the baking dish so it doesn’t spill over.

Bake on 350 degrees for 1 hour 15 minutes. It will become slightly firm/jiggly, but shouldn’t still be runny. This is a very tasty side dish to any meal.

Sopapilla Cheesecake

This is not something I have actually tried yet, it is a recipe that someone gave me in one of those e-mail “Recipe Exchange” things...but it sounded so good...If someone tries it before me, let me know how it turns out.

You will need:

2 big cans crescent rolls

2 (8oz) packages cream cheese room temperature

1 tsp pure vanilla extract

1 tbs cinnamon

1 1/2 c sugar - divided (1 cup for filling and 1/2 cup for topping)

1 stick of butter - melted

Beat cream cheese, vanilla and 1 cup of sugar until smooth and fluffy.

Unroll 1 pckg crescent rolls and press into bottom of 9x13 baking dish pinching together seams. Spread cream cheese mixture on top and then cover with 2nd pkg of crescent rolls.

Pour melted butter over the top of crescent roll top layer and sprinkle with sugar and cinnamon.

Bake 350 degrees for 30-35 minutes. Serve warm or chilled. If serving warm you can drizzle some honey on top and serve with vanilla ice cream.

RED STEAK & GRAVY

This is Bill’s favorite and something his mother cooks for him on his birthday. He asked me repeatedly to learn how to cook this before I ever became brave enough. I never try to duplicate any of his mother’s cooking because, well, it would just be foolish. I will never be as good a cook as she is, however, he DOES love my red steak and gravy ALMOST as much as his moms. To me that is a major accomplishment.

RED STEAK & GRAVY

Roast
(3) Cans of Tomato Sauce
Flour
Oil (for skillet)
(1) Onion
Garlic Salt
Ground Pepper
Onion Powder

Slice Roast into steak-sized slices about an 1” thick
(if you are like me and hate to touch raw meat, buy the already cut Eye of Round Steaks)
Pour (3) Cans of Tomato Sauce and (2) Cans of water into a Crock-Pot
Flour roast steaks and brown on each side
(they don’t have to cook completely they will go in the crock-pot after browning)
Cut slices of onion into crock pot
Season to taste, (I add a garlic salt, ground pepper, and onion powder)
Cook on Low for 8 hours or High for 4 hours
(may take more or less time depending on the thickness of the meat)

Note: I serve with mashed potatoes (red gravy over potatoes), butter peas, and rolls!

From the Kitchen of Ma Kimble

Corn Chowder

1 Can of Cream Corn
1Can of Whole Kernel Corn
1Can of Diced New Potatoes
1 ½ c milk
Green Onions Chopped (to taste)
Shredded Cheddar Cheese
Cubes of Ham (1/2 of one of the packages of already chopped ham will do, or if you want to chop your own ham, use your best judgment)

Heat the ham cubes in the bottom of the Soup Pot
Add Cream Corn, Milk, Whole Kernel Corn, Potatoes, and chopped green onions
Stir and bring to a boil
Reduce heat to about medium and let cook for about 20 minutes stirring occasionally
Add cracked pepper and shredded cheese to taste
Serve with Oyster Crackers

Hint: I add the cheese and pepper to the individual bowls of soup, rather than whole pot. No one ever likes the same amount of cheese or pepper. When added individually each person gets as much or as little as they like.

Creamy Chicken

It's that time again! Time for another yummy recipe for a bland Tuesday night! My wonderful little sister cooked this for us one night, and it was as marvelous as she is! Hope you enjoy!!

Creamy Chicken

5 boneless skinless chicken breasts
5 slices of Swiss cheese
1 can cream of chicken soup
1 cup crushed croutons (Italian seasoned)
¼ cup butter (melted)

Place the chicken in a greased baking dish
Top each with a slice Swiss cheese
Pour soup over chicken and cheese
Crush croutons and Mix with melted butter and spread over the top
Bake uncovered on 350 for 45 minutes

From the Kitchen of Holly Hall

Butterfinger Dessert

1 Yellow Cake Mix
1 Can Condensed Milk
1 Large Cook Whip
5 Butter Fingers

Bake yellow cake per Directions (or buy a pre-made cake)
Mix cool whip & condensed milk
Crumble Cake into mixture
Smash Butter Fingers and add to mixture
Cool in Fridge before serving

Tomato Soup

Well it's Tuesday again, time for another recipe!!
In honor of how COLD I am today (our heater at work is broken)
I thought I would give you a great recipe for Tomato Soup!
I wish I had some right now!! It is SOOOO cold in here!

You will need:

1 to 3 Tbsp olive oil (enough to sauté onions)
1/2 C chopped onions
1/2 tsp chopped garlic (I use 2 big cloves of garlic)
1 tsp dried basil
1 tsp dried oregano
28 oz can crushed tomatoes
1 1/2 C water
1/2 tsp salt (to taste)

Heat oil in sauce pan over medium heat and sauté onions, garlic and herbs until onions are transparent (about 5 minutes)
Add tomatoes, water and salt bring to a boil.
Reduce heat and simmer for 15 min.
Serve with shredded Italian cheese on top.

From the kitchen of Pam Davis, given to me by my sister Holly Hall