Monday, August 5, 2013

Nikki's Crock Pot Sausage Dip

Nikki is one of my Young Single Adults.  She is known for her Sausage Dip.  Any time we have a pot luck we hope Nikki brings this delicious dip.  And you better be at the beginning of the line or it will be gone!  Thanks for sharing, Nikki!

Nikki's Crock Pot Sausage Dip

2 rolls Jimmy Dean Sausage (mild)
2 cans Rotel Tomatoes (regular)
2 blocks cream cheese

Cook sausage and pat off grease with paper towels.

Turn crock pot on low.  Place meat in the crock pot, then mix in cream cheese.  Once cream cheese is completely mixed, add both cans of Rotel.  Keep heated on low in the crock pot.  Serve with Tostito's Scoops!

Tuesday, July 30, 2013

Gluten Free No Bakes

I also wanted to make something sweet for my niece who eats gluten free, so I used gluten free ingredients in my No Bake recipe.  I used almond butter and they were delicious!

Gluten Free No Bakes

1 cup white sugar
1/4 cup cocoa
1/2 stick butter (melted)
Pinch of salt
1/4 cup almond milk

Bring the above ingredients to a boil over medium heat, stirring constantly.  When it comes to a boil, boil for 1 minute, continue stirring.  Remove and heat and stir in the following:
          1/2 teaspoon vanilla
          1/4 cup almond butter
          1 1/2 cups gluten free quick oats

Drop by Tablespoons onto wax paper or plastic wrap.  Let cool and enjoy!  Makes about 12 to 14 cookies. 

Monday, July 22, 2013

Gluten Free Meatballs

I wanted to make something delicious for my niece in Charleston, but it had to be gluten free.  So I took some of may favorite recipes and made them gluten free.  Here is my favorite meatball recipe using gluten free ingredients.  They are really good!

Gluten Free Meatballs

2 pounds ground beef
3/4 cup gluten free quick oats
1 cup almond milk
3 Tablespoons of minced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper

1 cup ketchup
2 Tablespoons sugar
3 Tablespoons white vinegar
2 Tablespoons Worcestershire sauce
5 Tablespoons minced onion
Dash of Tabasco

In a large bowl mix together the ground beef, oats, almond mild, 3 Tablespoons minced onion, salt and pepper.  Roll into meatballs (I measure about 1/4 cup mixture per meatball).  Will make about 16 meatballs.  You can make them smaller if you'd like.  Refrigerate them for about 30 minutes to get them firm.

Preheat oven to 350 degrees.  Put about 2 Tablespoons of canola oil in a large skillet over medium high heat.  Brown meatballs until browned. (It doesn't have to be cooked all the way because it will cook in the oven.)  Put in a 9 x 13 pan.

Mix all ingredients for the sauce and pour evenly over the meatballs.  Bake for 45  minutes or until bubbly and hot.

**I found that if I grated a large onion it was enough for the meatballs and the sauce.

Monday, June 17, 2013

Mandy's Almond Kringle

I've been wanting to post this recipe since last Thanksgiving.  My daughter-in-law, Mandy made this delicious pastry while we were in Utah.  It is a traditional Scandinavian treat enjoyed in Sweden, Norway, and Denmark at Christmastime. It is called Kringle. There are various types, but Mandy likes to make Almond Kringle.  Here is her recipe.  It seems like a lot of work but it is worth it!

Almond Kringle

1/2 c butter, frozen and cut into slivers
1 c. all-purpose flour
1-3 tbsp. ice water (as needed for consistency, I usually use 2, but at Tricia's I used 3 because of the altitude in Utah)
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs
Sliced almonds, if desired

2c. confectioner's sugar
2 tbsp. butter, softened
2 tsp. almond extract
2-3 tbsp. milk or cream

In a large bowl with a pastry blender cut 1/2 c. frozen butter slivers into 1 c. flour; sprinkle 2-3 tbsp. water and mix until crumbly. Divide in half and place both portions on ungreased baking sheet. The dough will have pea sized lumps, but don't fret! Shape the two halves into 12x3 in. strips, approx. 3 inches apart on baking sheet; set aside.

In a medium saucepan bring 1/2 c. butter and 1 c. water to boil; remove from heat, and add 1 c. flour; mix until smooth ( I do this step in a kitchen aid). Beat in eggs one at a time mixing well after each egg. Spread dough evenly over 12x3 in. strips covering them completely and filling the space in the middle. Bake pastry dough @ 350 degrees for 55-60 min. I often have to loosely tent the pastry with foil when it has browned to my liking, to allow it to finish baking properly. If you remove the pastry too early, you will have a custard like crust on bottom. The pastry puffs quite a bit while baking, and will fall slightly as it cools.

Meanwhile combine the confectioner's sugar, softened butter, and cream. I tinker with the consistency until it is just pourable. You don't want it too runny, or it will completely fall off when you pour over pastry, but I do prefer to pour rather than ice the pastry with a knife. It looks prettier this way :-)  After glazing the pastry, I sprinkle sliced almonds on the pastry while the icing is still wet. Cut pastry in bars and serve.


Thursday, June 6, 2013

Penne Pasta with Shrimp and Baby Spinach

Hey, today's my anniversary!  Larry and I have been married 43 years.  And it's my good friend's birthday.  Happy Birthday, Lynn!  Let's celebrate with a declicous shrimp and pasta dish.

Penne Pasta with Shrimp and Baby Spinach

1 (12 oz.) package of penne pasta (regular or whole wheat)
3 Tablespoons olive oil (I used a little less)
3 garlic cloves, minced
1 1/2 - 2 pounds pre-cooked shrimp, THAWED
1 cup frozen peas
6 oz. fresh baby spinach (or baby arugula)
8 oz. crumbled feta
salt and pepper to taste

Cook pasta.  

While pasta is cooking, heat olive oil in a large skillet over medium heat.  Add garlic and saute' until fragrant (about a minute).  Add shrimp and cook until heated through (about 2 minutes).  Add peas and cook about 1 minute longer.  Remove from heat.

Drain pasta and put back in pot and add shrimp mixture.  Add baby spinach and toss until the spinach wilts.  Add feta and toss until evenly mixed.  Salt and pepper to taste.

**You can also add some sun dried tomatoes straight from the jar!

Friday, May 31, 2013

Oreo Rice Krispie Treats

Since being diagnosed with breast cancer, I have had so many people reach out to me (Thank You!).  Praying for me (and it's working), serving me (I can't express my gratitude for this), and feeding me (yum, yum)!  My sweet friend, Tara, made these delicious Oreo Rice Krispie Treats for me and knew I had to share the recipe with you.  I think she found it on Pinterest, of course!

Oreo Rice Krispie Treats

6 cups Rice Krispie Cereal
20 regular Oreo cookies, chopped and mashed
6 1/2 cups mini marshmallows
4 Tablespoons butter
white chocolate for drizzle (optional)
Grease a 9 x 13 pan with butter.  Put Rice Krispie Cereal in a large bowl.  Add the chopped, mashed oreo cookies. (You can put the cookies in a zip lock bag and crush with the handle of a knife.  Crumbs should be different sizes from chunky to fine.)  Sir together.

In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.

Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all ingredients.  Spread mixture into the 9 x 13 dish.  Use spatula to press the mixture around the dish and flatten as needed.  Let sit until completely cooled and the drizzle some white chocolate on top.  Let it set until hardened.

Saturday, May 25, 2013

Easy Fruit Salad

Easy, Fruit Salad
This fruit salad is so-o-o-o easy and so-o-o-o good.  My sister-in-law shared this recipe with me and everyone loves it.  Hope you will love it too.

Easy Fruit Salad

2 (20 oz.) cans of pineapple chunks (I use the no sugar added)
1 -2 cans mandarin oranges, drained
1 jar cherries, drained and rinsed
3 bananas, sliced
1 small package vanilla instant pudding (regular or sugar-free)

Drain the pineapple chunks, reserving 1 cup of the juice.  Put the pineapple chunks in a large bowl.  Add the drained mandarin oranges and the drained, rinsed cherries.  Mix the vanilla pudding with the pineapple juice and add to fruit.   Add the bananas right before serving. 

**You can add chopped pecans if you'd like.

Tuesday, May 21, 2013

Easy Breezy Vegetable Soup

Has it really been since February 12, 2013, that I have shared a recipe.  I do have an excuse--promise!  On February 13, 2013, I was at Institute and tripped on some chairs.  I caught my fall, but almost crushed one of the students.  When I came home, I decided to check myself to see if I might have bruised myself.  As I checked, I found a lump in my breast and you can guess the rest of the story.  I was diagnosed with stage 2 breast cancer and started chemotherapy on March 5, 2013.  I'm doing good and know it's in the Lord's hands.  In the meantime I do have lots of recipes to share.  Cancer can't stop me from cooking!  I'll start out with something a little healthy.  This is my sister's easy vegetable soup, and it is delicious.

Easy Breezy Vegetable Soup

1 pound ground beef or ground turkey
2 onions, chopped
2 cans diced tomatoes
1 package frozen lima/butter beans (I like the baby ones)
1 package frozen corn
1 package frozen cup up okra
Salt and Pepper to taste
2 Tablespoons sugar
2 cans water
2 beef bouillon cubes

Brown meat in a little oil.  Add onions.  Cook until onions are soft.  Add tomatoes and seasoning.  Add all the vegetables and 2 cans of water.  Bring to a boil and simmer until vegetables are done. (My sister simmers hers for about 1 1/2 hours.)

Serve with cornbread.  Also good served over rice.(You know us Southerners--we love rice!)

I personally did not like so much the corn. Mainly because corn doesn't like me :-)  I would only put in 1/2 the package of corn.  You could also add other veggies that your family might like.  It is really delicious soup and doesn't take much time to prepare.  Yes, I like quick and easy and this soup is both!

Tuesday, February 12, 2013

Strawberry Chocolate Chip Cookies

I want to wish everyone a HAPPY VALENTINE'S DAY!  I wanted to make something for my Young Single Adults for this special day and found this easy recipe on Pinterest.  The cookies are pink in color and very festive.  Most of all they are delicious!  Hope you have a wonderful day.  I love you all!

Strawberry Chocolate Chip Cookies

1 box strawberry cake mix (I used Duncan Hines)
1 teaspoon baking powder
2 large eggs
1/3 cup canola oil
1/2 teaspoon vanilla
1 1/4 cups chocolate chips

Preheat oven to 350 degrees.  In a large bowl mix together the cake mix and the baking powder.  Set aside.  In a small bowl (I just mixed it in a measuring cup) whisk together eggs, oil and vanilla.  Add egg mixture to the cake mixture and stir vigorously until all of the pockets of dry cake mix are gone.  Gently mix in the chocolate chips.

Put rounded balls of dough onto baking sheet.  You can put a few chocolate chips on top if you'd like.  Bake for 10 minutes--do not let cookies get brown.  Allow to cool on baking sheet for 3 minutes.  They will be very soft at first. If top of cookies seem too fat you can press them down gently with your fingers.  Put cookies on a wire rack to cool completely.

Store in an airtight container for up to one week.

Tuesday, January 15, 2013

Root Beer Reindeer

I wanted to post this before the new year, but time got away from me.  This is so cute and I wanted to post it so I would remember it and maybe pay it forward to someone next Christmas. 

On Christmas Day one of the Young Single Adults came to our home for dinner.  She brought us these cute Root Beer Reindeer.  Just glue on some wiggle eyes and a red nose and add some pipe cleaner antlers to each bottle of root beer.  Then tie a little card saying "Merry Christmas".  Don't you just love them?  I do! 
Thank you, Maria!  We loved having you in our home!

Thursday, January 10, 2013

Crock Pot Pork Chops

So let's start the new year with a delicious crock pot recipe.  I've already made it twice!  I think this one will be one of my favorites.  Really easy--Really good!

Crock Pot Pork Chops

6 lean boneless pork chops
1/2 cup flour
1 tablespoon salt
1 (10 oz.) can chicken and rice soup
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil

In a bowl mix together the flour, salt, dry mustard and garlic powder.  Coat pork chops in the flour mixture and brown in oil in a skillet.  Place browned pork chops in the crock pot.  Pour undiluted soup on top of pork chops and cook for 6 - 8 hours on low.

**The soup makes a delicious gravy that I put on top of rice.  My mouth is watering just thinking about it!