Sunday, January 1, 2017

No Bake Peanut Butter Cookies...

My 9th Grade Best Friend Vonnie Leavitt introduces me to these melt in your mouth peanut butter cookies. We would make a whole batch and sit and it them until we were sick. Good memories.... I had them often for my children too...they are super easy, fast and yummy.
No Bake Peanut Butter Cookies
2 Cups Sugar
1/2 Cup Butter
1/2 Cup Milk

Put these three ingredients in a large pot and melt....bring to boil stirring constantly for 3 minutes. Remove from heat and add the following in order....

1 Cup Peanut Butter
1 Tsp Vanilla
3 Cups Oatmeal

Quickly spoon mixture onto waxed or parchment paper. The cookie begins to harden and the cookie mixture cools....so work fast.

Saturday, December 31, 2016

Corn Chowder....

Our Christmas Eve tradition.....Corn Chowder in Mom's Bread Bowls. Honestly my mouth starts to water just thinking about this super yummy hearty chowder. It's creamy, full of flavor and smells divine.

Corn Chowder
5 lbs. Potatoes (peeled, cubed and parboiled)
3 Cups Frozen Corn
2 Lbs. Bacon (cut into 1 inch pieces and cook til crispy)
1-2 Cups Carrots (peeled and chopped to medium pieces)
1 Cup Celery (chopped to medium pieces)
3 Cups Shredded Mild Cheddar Cheese
1 Gallon of Milk
1 Quart Half and Half
Salt and Pepper to taste

Cook potatoes, carrots and celery reserving water. Add milk. Bring to boil and add 3 cups of frozen corn. Simmer over medium heat until all vegetables are soft. Make a four and cold water rue and bring the chowder to a rapid boil...slowly pour rue into chowder. Chowder will slowly thicken....add 2/3 of the bacon, 2 cups of cheese and Half and Half. Remove from heat....you can thin chowder if necessary by adding water or milk. Top each bowl of chowder with a sprinkle of cheese and bacon....ENJOY.

Taco Soup...

This is the most amazing crowd pleasing Taco Soup....all in a Crock Pot. I make mine thicker because we love to dip Doritos or Fritos in it If you like it thinner just add more water.

Taco Soup
2 lbs Ground Beef (crumbled and browned)
1 lg Can of Nalley's Original Chili
1 lg Can Petite Tomatoes (do not drain)
1 Can Kidney Beans (drained)
1 Can Corn (drained)
1 Pkg Taco Seasoning

Toppings
2 Cups Shredded Mild Cheddar Cheese
1 Cup Sour Cream
Doritos or Fritos

Put all ingredients in the crock pot and cook on high for 3-4 hours...low for 6 hours. Enjoy a heart warming tummy filling bowl of yumminess.

Friday, November 18, 2016

Stuffed Mushrooms...

If you like stuffed mushrooms...you will love these. They will steal the show...so very yummy.

36 Whole Mushrooms (I like Baby Bella's)
1 lb. Italian Sausage
1 Onion (chopped)
1 8 oz. Cream Cheese
1 Cup Grated Parmesan Cheese
1/2 Cup Italian Bread Crumbs
1 Tbl. Minced Garlic
1/2 Tsp. Ground Pepper
1/2 Tsp. Cayenne Pepper
2 Tbl. Butter

Wipe mushrooms with damp paper towel and remove stems...place mushrooms on baking pan. (I do not spray or oil the pan) Brown sausage...place on paper towels to drain and allow sausage to cool. Chop mushroom stems and onion into small sizes and saute in melted butter. Add garlic and mix well....do not allow garlic to burn. Add cream cheese, Parmesan cheese, bread crumbs, ground pepper, cayenne pepper and cooled sausage. Knead together with your hands... Place a 1 1/2 inch ball of mixture on each mushroom. Bake 400* for about 20 minutes or until the tops start to brown.

Ham Roll Ups...

Another appetizer that disappears quickly....so easy to make and a crowd favorite.

1 pkg. Sandwich Ham (I buy the ham that comes in 4x6 slices)
1 8 oz. Cream Cheese
1 Tbl. Mrs. Dash (I season to taste...so could be a little more than a tablespoon)

Combine cream cheese and Mrs. Dash and spread on ham slices. You will need to pat each piece of ham dry with paper towels as you use them. Roll up starting with the shorter end. Cut in half and half again making 4 bite size ham rolls. Stick a tooth pick in to secure the rolls and plate for serving.

Spinach Pastry Rolls...

These little gems are super super delicious....my husband loves them. Warning: Do not bake until you are ready to serve them...or they will systematically disappear.

1 Box Frozen Pastry Sheets (thaw)

8 oz. Cream Cheese (softened)
8 oz. Monterey Jack Cheese (shredded)
1/2 Tsp. Garlic Salt
1 9 oz. Frozen Chopped Spinach (thaw, squeeze all moisture out)
Combine ingredients and knead with hands until all ingredients are incorporated.

1 Egg
1 Tbl. Water
Mix egg and water until smooth.

Lay pastry sheets out on lightly floured counter top and brush with egg mixture. Spread 1/2 the cream cheese mixture on one sheet and roll....coat the bottom of pastry with egg mixture as you roll. Cut into 1/4 inch slices and place on parchment papered baking sheet. Bake at 400* for 20 minutes or until golden brown.

Cranberry Bruschetta...

Super yummy with a little kick to it.... Great for parties and holidays.
Cranberry Topping
1 Can Whole Cranberries
1 Jar Pepper Jelly (1/2 cup)
Mix together and set aside.

Cream Cheese Softened

Bruschetta Loaf cut into 1/4 inch slices.

Spread Cream Cheese on bruschetta and top with a spoonful of cranberry topping.

About Me

My photo
I am hopelessly addicted to my life... I feel so blessed to have a wonderful husband, six children, four amazing son and daughter in laws and 13 (almost 14) grandchildren. I love my family....we are forever.