Jambalaya

I got this recipe from Lyndi Briggs, and we love it and make it often. It's great for taking dinner in or having friends over because it makes a lot of food!

celery (I sometimes use celery seed)

onion

peppers (can use frozen)

olive oil

1 lb. ground beef

1 package Jimmy Dean hot sausage

2 eggplants, peeled and cubed

4 c. rice

Ranch Style beans

salt, pepper

red pepper }to taste, if desired

garlic

-Start rice cooking.

-Brown sausage and ground beef. }combine

-Sautee celery, onions and peppers in olive oil until soft.

-Boil eggplant until tender (can be mashed with a forK). Drain well.

-Mash eggplant and combine with meat/vegetable mix. Cook on low.

-Combine cooked rice with eggplant, meat, vegetable mixture.

-Serve with heated Ranch Style beans on top.

My Top 4 favorite Sugarless Snacks

1. Bagged Sugar Snapped peas

can always find at Walmart and if you're lucky at the commissary

2. Wilson's mini sweet peppers

again, Walmart

3. Emeralds Cocoa Roast Almonds

great when you need a chocolate fix

4. My shaved ice machine

I add the individual crystal light packs (sorry patty) to a cup with just a little bit of water or I pour over a no carb chocolate shake

What are your ideas?

Lime Coconut Cupcakes with White Chocolate Frosting

This almost makes me want to break my ban on ever making cupcakes again. Or eating sugar. I'm considering making these for Bry's bday, so someone else try them and tell me how they are! I found and copied this recipe from CuisineNie.blogspot.com

Lime Coconut Cupcakes with White Chocolate Frosting

{adapted from Food Network}
Makes a whole lot.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 tsp grated key lime zest
1 1/2 Tbsp freshly squeezed lime juice
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
1 cup loosely packed sweetened coconut flakes (3.5 ounces)

The Frosting:
5 ounces good quality white chocolate, chopped into small chucks 1/2 cup
(1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 tsp pure vanilla extract
1 Tbsp lime juice (bottled or freshly squeezed)
1/4 cup sour cream Fresh lime slices, for garnish

* Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated key lime zest. * If you don't want to place fresh lime slices atop, you can always candy your lime slices so they are more edible. Google "candy limes" to find the how-to.

Easy Easy breakfast bake

My fabulous friend Cara cooked this for me when we were on an overnight visit and it has become a Saturday morning (and sometimes evening) favorite. It's so simple, I usually have John fix it up for us.

Ingredients:

1 pkg. crescent roll dough

10-12 eggs

1 pkg. cooked bacon

Shredded cheese (maybe a cup? IDK)

Directions:

Preheat oven to 350 degrees. Spread dough in 11 x 13 greased pan. Mix eggs with little bit of milk and salt and pepper. Pour over dough. Top with bacon. Top with shredded cheese. Cook for 30 min.

(You could change the bacon to canadian bacon. I have plain taste, so I like this recipe the way it is, but Bryan thinks we should put corn tortillas on the bottom and mix rotel in. But then the dough wouldn't rise into the eggs so IDK?? I like the idea of adding veggies to the eggs-I think it would be good with tomatoes, mushrooms, onion and green peppers. Rotel or salsa to spice it up. Let me know if you try it with something else)

Baked Ziti with Sausage, Spinach and Tomatoes

I found this recipe posted here at stephmodo.com. Totally worth trying.

Ingredients

3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (I used whole wheat)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Directions
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

easy yummy queso dip

My sis-in-law made this at new years and i've been meaning to post it ever since. So easy, and good, and dangerous.

Ingredients:

1 cube cream cheese
1 can no beans chili (make it spicy if you like it that way)
grated cheddar cheese

Directions:

Melt cream cheese and chili in a pot. Add as much cheese into it as you want (I did about a cup when I made it)

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1/2 cup butter or margarine
1 cup firmly packged brown sugar
1 (20 oz) can pineapple slices, drained
*Red Maraschino Cherries, drained and halved

Preheat oven to 350 F

Melt butter in ungreased 13x9 inch pan.  Sprinkle brown sugar evely in pan. Arrange pineapple slices on brown sugar. Place maraschino cherry halves, cut side up, in center of pineapple slices.

Prepare cake mix following package directions for basic recipe. Pour batter evenly over fruit in pan. Bake at 350 for 43 to 48 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes in pan. invert onto heat resistant serving plate.

* I use whole Maraschino Cheeries but have used them halved also.

Veggie Dip

This was the dip that I brought to the Relief Meeting last night!

Veggie Dip

  1 cup Sour Cream
  2/3 cup Mayo
  1 tsp Dillweed
*1 tsp Bon Appetit
  1 tbsp Dried Onion
  1 tbsp Parlsey Flakes

Mix all together and chill

*This is a spice. I haven't been able to buy it here in the south.  I have only been able to buy it in Utah.  So if you know of someone that lives in Utah or maybe a Northern State have them look for it and send it your way.  I have also made it without it and it's just as good.

Pita Bread

I saw this post on Heatherly's FB. Hope she doesn't mind me posting it here;). Thought it would go great with Nellie's Tzatki sauce.

This recipe come's from healthycooking.suite101.com

With childhood obesity and type two diabetes on the rise, parents are looking for school lunches that are both wholesome and mouthwatering. Making whole wheat pitas at home is quick and easy. Let the children help measure, stir and knead. Make it a family affair and the kids will enjoy having a say in what goes into their school lunch box.

Ingredients for Homemade Whole Wheat Pita Bread

• 5-6 cups whole wheat flour
• 1 envelope active dry yeast
• 2 teaspoons salt
• 2 cups very warm water
• 1 tablespoon brown sugar or honey, (optional)

Instructions for Making Whole Wheat Pita Bread

1. Stir 2 cups of flour, yeast and salt in a large bowl.
2. Stir in water gradually and beat until smooth.
3. Add ¾ cup more flour and beat.
4. Stir in enough additional flour to make soft dough. Beat well.
5. Turn out onto a floured board.
6. Knead until smooth and elastic.
7. Form the dough into a ball and let rise, covered, in an oiled bowl until doubled. About 1 hour.
8. Punch down and let rest 30 minutes covered with a damp towel.
9. Divide into 12 equal pieces and shape into balls.
10. On a floured board, roll out each ball to a 5-6 inch circle.
11. Pre heat oven to 450 degrees. When heated, place dough circles on cookie sheet.
12. Bake until puffed and bottoms are brown, about 5 minutes.
13. Makes 12

sausage and peppers

Depending on the size of family you are cooking for this could feed two to twenty. Just add more tomatoes and sausages as needed.

2-9 cans of stewed or chopped tomatoes (Preferably basil garlic)
3 bell peppers (Red, Green and orange) chopped
1 Chili pepper chopped
1 jalapeno chopped
1 med onion chopped
Italian seasoning (oregano, basil, garlic)
2-6 packages of Italian sausages (you can even use bratwursts)

Add all the above ingredients to the crock pot, cook on high for 4 hours or low for 6. Serve over white rice, enjoy! (if you are short on time you can boil sausages, add ingredients and cook for about 30 mins or so)

Southwestern Eggrolls

(this is maybe my favorite thing ever)

Ingredients:

2 tbl oil

1 chicken breast

2 tbl minced green onion

2 tbl minced red pepper

1/3 C frozen corn kernels

1/4 C blak beans, rinsed/drained

2 tbl frozen chopped spinach

2 tbl diced jalapeno

1/2 tbl fresh minced parsley

1/2 tsp cumin

1/3 tsp salt

1/2 tsp chili powder

1 pinch cayenne

3/4 C monterrey jack cheese

5 6 in flour tortillas

1 qt oil

Directions:

• Rub 1 tbl veg oil over chicen. cook chicken 5 min per side medium heat.
• Heat 1 tbl oil and stir in onion and red pepper. Sautee about 5 minutes.
• Dice chicken add to onion and peppers. Add remaining ingredients (through cayenne pepper). Sautee maybe 5 more minutes.
• Remove from heat and stir in cheese.
• Spooned into warmed tortillas and wrap them closed, like a burrito.
• Freeze for 4 hours.
• Deep fry in quart of oil (375 degrees) 10 minutes each.

(So the deep frying part you'll have to experiment with . We've done these with egg roll wrappers which we prefer to the tortillas. I've also just wrapped up the stuff in a burrito and cooked it in the oven at 375 for 10 minutes so the tortillas are crispy (don't have to freeze to do this). You can also just bake egg rolls if you don't like deep frying.)

Baked Artichoke-Spinach Dip

Ingredients:

1/2 C shredded mozzarella cheese

1/2 C dairy sour cream

1/2 C mayonnaise or salad dressing

1/2 C grated Parmesan cheese

1 to 2 teaspoons Dijon-style mustard

Dash White pepper

1 14 oz can artichoke hearts, drained and coarsely chopped

1 C loosely packed, coarsely hopped spinach leaves

1/2 C finely chopped red onion

Pita wedges, thinly sliced French bread, and/or assorted crackers

Directions:

Combine mozzarella cheese, sour cream, mayonnaise, 1/4 C of the parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9-icnh pie plate. sprinkle with the remaining 1/4 C parmesan cheese.

Bake, uncovered, in a 350 degree oven about 15 minutes or until heated through.

(make ahead directions-prepare as above. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes.)

Creme Brule French Toast

This is our breakfast tradition on Christmas morning. I also make it for brunches and I have been known to make it for dinner when I've really had a craving for it!

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbs corn syrup
1 loaf Challah bread
5 eggs
1 1/2 cups of half and half
1 tsp vanilla extract
1/4 tsp salt

In a small saucepan melt butter and add sugar and corn syrup over moderate heat. Stir until smooth. Pour into a 13x9x2 baking dish. (I usually make 1 and half the amount of sauce. I have tried doubling the amount and that can be too sweet but I do prefer adding an additional half amount of the sauce)

Cut 6 slices from the center of the bread about 1 inch thick, reserving the rest of the bread for another use. Arrange the bread slices in the dish that the sauce was poured into, squeezing them slightly to fit.

In a bowl whisk together half and half, eggs, salt, and vanilla until they are mixed well. Pour over the bread evenly. Wrap the dish and chill it for 8 hours or up to one day.

In the morning preheat oven to 350 degrees. Bring the bread mixture to room temperature (about 20 minutes) before placing into oven. Bake uncovered for 35-40 minutes or until puffed and edges are a pale golden. Serve hot.

Note: You can get Challah (pronounced Holla) at Market street. You just have to call in advance and order it. It's $3.99 a loaf and the bread is what really makes this dish yummy. You could probally use other types of bread but I haven't tried any.

My Hawaiian Haystack Style

I was cleaning out my email when I found this recipe from Melanie Hill. It tasted so delicious at Lorraine's baby shower. I hope you don't mind me posting it here Melanie!!

Ingredients:

2 cups of white rice

1 can of already cooked white chicken breast (flake before adding)

OR 1 cup of already cooked shredded or cubed chicken (depending on how you like the consistency of your meat to be)

2 cans of Pineapple Tidbits or chunks ( save the juice! )

2 cans of Cream of Chicken Soup

2 cups of chopped celery

2 cups of cheddar cheese

1 cup of coconut (optional)

Chowmein noodles (optional topping, or for those that don’t like rice)

Start cooking your rice, whether on the stove or in a rice cooker.

For Sauce: Drain your pineapple very well and save the juice, add the juice to a medium size cooking pot and place on stove. Add the cream of chicken soup. Mix and heat at a medium setting, stirring occasionally. After 5 minutes add chicken, I have found the canned chicken to be easy and doesn’t cost that much more. I flake this just before adding to the pot. Continue to have this heat to a boiling. Once it is boiling, put on simmer until ready to serve.

While your Sauce is heating: Chop your celery and place in dish to serve, grate your cheese and place in dish. You can also have coconut in a dish as an optional topping. You are ready to go as soon as your rice is cooked.

This will serve 6-8 people.

How to make a Hawaiian Haystack: On your plate place a scoop of rice or if you don’t like rice put some Chowmein noodles down. Add Whatever toppings you like, but if you are going to have cheese add next so that when you add the sauce next it melts the cheese. After the sauce, add any of the other toppings you want. Enjoy!

Creamy Chicken Tortilla Soup

This recipe doesn't have anything to do with Christmastime, except that it's so EASY and SO good that it will make any hectic holiDAY merry and bright. If you have a can opener, you can make this!

2 cans Rotel diced tomatoes and green chiles
2 cans chicken broth
1 can refried beans
1 can whole kernal corn
1 can black beans
2 cups shredded cooked chicken

Corn chips
Shredded Monterey Jack cheese

Combine all ingredients except corn and beans in a crock pot and cook for about 6-8 hours. Shred chicken and add corn and beans. Serve with tortilla chips and top with cheese.

Stanton Christmas Cheeseball

(makes one large, or 2 small)

1 8oz. package cream cheese (left soften to room temp)
5 oz. of grated sharp cheddar cheese
pinch of salt
2 dashes of Worcestershire sauce
1/4 tsp. sugar
2 green onions chopped
1/2 of a green pepper chopped
2 oz. jar of pimento (drained )

Mix all together, shape into ball(s) and refrigerate overnight.

Roll in chopped walnuts or slivered almonds right before serving.
Goes great with Wheat Thins, Ritz etc...

Sharee Isaksen

Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast

Ingredients:

12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup.

Sauce:

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Preparation: Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted.
Serve sauce with French toast.

Serves 6 to 8
( I have tried it with peaches too) Very YUMMY!

Sky-High Brunch Bake

I got this from a Kraft Foods magazine. It's relatively simple, yet seems semi-impressive. Oh, and tastes good too!

Ingredients:

1 pkg (17.3 oz) frozen puff pastry (2 sheets), thawed

6 eggs

1 C ricotta Cheese

Dash hot pepper sauce

2 pkg frozen chopped spinach, thawed, well drained

4 slices cooked bacon chopped

1 1/2 shredded cheddar cheese

1 C chopped red peppers

Directions:

• Preheat oven to 400. Unfold puff pastry sheets and roll out one sheet to about an 11 inch square and one to about a 12 inch square.
• Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet
• Beat eggs in medium bowl with wire whisk. Reserve 1 tbsp eggs; set aside. Add ricotta cheese, pepper sauce, and spinach to eggs in bowl; mix until blended.
• Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat Layers.
• Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. PInch edges to seal.
• Brush surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45 to 55 min. or until top is golden brown. cool 10 min. Run small knife around edge of pan before removing.

Makes 12 servings.

melt in you mouth sugar cookies

This is one cookie I remember making with my mom at Christmas time. It always seemed like so much fun to get to press the cup in the cookie dough!!

Ingredients:

2 1/4 C flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

1/2 C butter, softened (no substitutions)

1/2 C confectioners' sugar

1/2 C granulated sugar, plus

2 tbl granulated sugar

1 egg

1/2 C vegetable oil

1 tsp vanilla extract

Directions:

Preheat oven to 350. Combine flour, baking soda, cream of tartar and salt. In a large bowl, beat butter, confectioners sugar, and 1/2 C granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.

Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatted each ball into a 1 1/2 inch round (I use food coloring in the sugar to color the cookies).

Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 months.

sweet chex mix

got this recipe from good friend Janae Black. it's a favorite and an easy treat to make for neighborhood christmas treat gifts.

1/2 box corn chex

1/2 box rice chex

1/2 box golden grahams

2 C coconut

1 C silvered almonds

mix above ingredients together

Sauce

3/4 C butter

1 C sugar

1 C white karo syrup

pour sauce over dry ingredients

stir

pour a single layer on waxed paper to set.