Sunday, October 31, 2010

Dilly Bread

I got this recipe from a great neighbor that moved away several years ago. Missy was one of those treasured neighbors that you are just so comfortable with - we watched each other's children, we borrowed cooking ingredients on a regular basis and enjoyed just hanging out. I was so sad when she and her family moved away. Missy was a great cook. I remember when she made this and she had me guess what strange ingredient might be in this bread and I happened to guess "cottage cheese"- I was right. There are not many foods I don't like - but cottage cheese is one of them... along with hominy, black licorice, root beer etc. :)

Enjoy this bread. The cottage cheese melts and you don't even know it is there. Enjoy with soups, dips or just with some softened butter.


Dilly Bread

1 pkg yeast
1 cup cottage cheese
2 Tbsp sugar
1 Tbsp softened butter
1 egg
1/4 tsp baking soda
1 Tbsp. minced onion
2 tsp dill seeds
1 tsp salt
2 1/2 cups flour

Soften yeast in 1/4 cup warm water ( 100 degrees or so). Combine cottage cheese, sugar, butter and egg in a separate bowl. Gently stir yeast and water and add to cottage cheese mixture; Add soda, onion, dill seeds and salt; add flour - mix and knead. Form into a ball and place in a buttered bowl and let rise or double in size for about 2-3 hours. Punch down and form into an 8 inch round cake pan. Let rise again 1-2 hours. Bake 35-40 minutes at 350. Brush with butter. Enjoy!

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Saturday, October 30, 2010

Three Cheese and Beer Quick Bread

We were invited to a good friend's house to watch the Husker Game today. One friend was making chili and another was making chicken noodle soup. I wasn't sure but after searching on a a few blogs -decided to go with this bread I found at Sporadic Cook who found this yummy recipe on Brown Eyed Baker. We all loved it. Some enjoyed it with chili or soup and some enjoyed it with softened butter or a dip and I just kept enjoying it all day long. I ate WAY too much bread! The texture was perfect and the cheesy flavor was amazing!




Three Cheese and Beer Quick Bread

6½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herbs
1½ cups sour cream
2 cups beer, at room temperature
½ cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups (6 oz) Gruyere cheese
1 cup (3 oz) Parmesan cheese
2 cups (6 oz) white cheddar cheese

1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

2. Grate all of the cheese.

3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.

4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.

5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.

6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.

7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.

8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

(Adapted from The Knead for Bread)


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Friday, October 29, 2010

Warm Pineapple Crunch

This is one of the recipes that sounds bizarre but it so good - the flavors just all come together. A family member who has since passed away shared this recipe with my over 20 years ago. Mellie was a great cook. I made this for my teacher luncheon today and it got rave reviews.


Warm Pineapple Crunch

20 oz pineapple in own juice, drained but reserving 3 Tbsp juice
3 Tbsp. flour
1/2 cup sugar
1 cup shredded cheddar cheese
1/4 cup melted butter
1 tube of Ritz crackers, crumbled
1/2 cup chopped pecans

Drain pineapple, reserving juice; Crush crackers in a ziploc bag; Mix flour, sugar and juice; Add cheese and pineapple; Spoon into a greased square pan; Melt butter and mix with crushed Ritz crackers and chopped pecans; Sprinkle on top of pineapple mixture. Bake for 30 minutes at 350 or until golden brown.

Enjoy as a side dish with any meat entrees. We served it with turkey, ham, cheesy potatoes and bread.

**I doubled this and cooked in a larger rectangle casserole dish.

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Thursday, October 28, 2010

Chicken Pot Pie

I have been making this Chicken Pot Pie for years. It is a favorite at our house - nothing like comfort food. The sour cream is a nice change - know you will love this!


Chicken Pot Pie

3 chicken breasts cooked and cut into bite size pieces
1 medium onion, sauteed in 1/2 stick butter
1 8 oz carton sour cream
1 can cream of chicken soup
1 tsp celery seed
salt/pepper
1-2 cups frozen mixed veggies
2 Pillsbury pie crusts

Spray deep dish pie plate or quiche pan with Pam - bake bottom crust according to directions on box. Allow to slightly cool; Saute onion (I have even skipped this step and used minced onion) Mix sauteed onion with sour cream,soup, celery seed, salt/pepper, chicken and frozen mixed veggies; Pour into baked bottom crust - top with other crust and seal edges. Bake for 40 minutes or until brown. ENJOY!

*I have also used precooked diced chicken for a really quick, easy meal!

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Tuesday, October 26, 2010

Pecan Pie Muffins

I love this recipe. I LOVE pecan pie! These muffins are perfect for any occasion! I have friends that have made them for brunch, baby showers, graduation parties, etc. I know you will love them! I especially like the mini version!

Pecan Pie Muffins

1 C. light brown sugar

1/2 C. flour

Pinch of salt

1 C. chopped pecans

1 stick butter, softened

2 eggs, beaten

Stir together brown sugar, flour & pecans. In

separate bowl, beat butter & eggs together

until smooth. Stir in dry ingredients.

Preheat oven to 350. Fill mini muffin tins 2/3 full and bake for about 15 minutes or until muffins are shiny on top. Cool on wire rack.


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Monday, October 25, 2010

Everything Cookies

Well, I am back to reality and doing what I do.... I am making cookies for the volleyball team today. This is a great recipe - makes a lot and has that perfect texture!


Everything Cookies

1 1/2 cups butter
1 1/2 cups brown sugar
1 1/2 cups white sugar
3 eggs
1 1/2 tsp baking soda
1 tsp vanilla
3 cups flour
3 cups oatmeal
1 1/2 cups rice krispies
12 oz chocolate chips

Preheat oven to 350. Cream together butter and sugars - add eggs and mix well. Add remaining ingredients. Use cookie scoop if you have one and drop by even scoops onto a cookie sheet. Bake for 8-10 minutes. This makes a lot of cookies - they freeze well too!

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Baylor Homecoming-25th Reunion

Went to my Baylor 25th Reunion this past weekend - so fun. I got to see many friends from the past-from Baylor, from my hometown of Marshall, TX, my big sister in my sorority and even my grand-big sister were there. AND... spending time with MY BAYLOR GIRLS was the best part of it all - always love it when we can get together. We went to Pigskin, the Homecoming parade, the KKG brunch and then off to tailgating at the football game. Shortly after, a monsoon hit just when the football game started - many made it in the game and stayed dry under the stadium until play started but several friends stuck out under a "tent" and we were drenched. It was crazy!

Many of our age group have children at Baylor-especially nice meeting this generation of bears. I just loved being there - I am so thankful for my years at BAYLOR and the lifelong friends I made! I hope my girls have the same wonderful experience wherever they chose to go when their college days arrive!


Sic'em Bears!

Tuesday, October 19, 2010

Caramel Yummies!

I got this bar recipe from my cousin Cristy! I decided to make it while my parents were visiting. I made it, took it out to cook, left the house and went for a walk. Came back... and I promise you - half of it was gone. The only thing I would change about it is that I would double it and make 9 x 13 size instead of a square pan - it just wasn't enough!


Caramel Yummies

Bars

3/4 cup softened butter
3/4 cup packed brown sugar
1 cup all purpose flour
1 cup rolled oats
1/2 tsp. baking soda
1/3 tsp salt
1 cup semi sweet chocolate chips
1/2 cup chopped pecans (optional)

Topping

3/4 cup caramel ice cream topping
3 Tbsp. flour

Preheat oven to 350. Combine butter and sugar in a large bowl mixing well. Add flour, oats, soda and salt; mix until resembles coarse crumbs. Press half of this mixture onto bottom of a greased 9 inch square pan; Bake 10 minutes and then sprinkle with chocolate chips/pecans; Mix caramel topping and flour in a small bowl and drizzle over the bars; Sprinkle with remaining oat mixture and bake for another 15 minutes. Cool completely before cutting into bars!

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Monday, October 18, 2010

Grammy's Birthday



My mom and dad were visiting from TEXAS this past week. Mom had a big birthday on Sunday so it was extra fun to have them here. The girls were ultra busy with volleyball, church retreats, friends, homework etc. but Grammy and Potter got to be a part of our crazy world.









Saturday, October 16, 2010

Breakfast Pizza

I wanted to make something different for breakfast since my parents were here. I had some leftover sausage from the sausage gravy and biscuits from earlier in the week. I remember having this recipe for breakfast pizza that I hadn't made in years. We all enjoyed it - nice change to the normal breakfast casserole.

Also, I want to apologize for my poor quality of pictures - except this one and a few others my husband helped me with. He and our middle daughter are the photo experts and Jenna was giving me a bad time about many of my blog pictures - "Mom, they are grey! " So, I am going to try improve the quality of my pictures. I am usually in such a hurry, I just snap a picture... will try to do better!


Breakfast Pizza

1 can crescent rolls
1 lb sausage or bacon, cooked and drained
1 cup frozen potatoes
4 eggs
1/4 cup milk
dash pepper
1 cup grated cheese ( I used some cheddar and some swiss)

Press crescent rolls into round pizza pan with pointed ends facing center of pan. Press seams together to from a solid crust. Now that they have they new Pillsbury Crescent roll sheets - you could make this same pizza in a rectangular pan, etc; top with well drained meat and then cover with potatoes; Mix eggs with milk and pepper and pour evenly over other layers. Bake for 20-25 minutes or until eggs are set. Sprinkle grated cheese over the top and bake for about 5-10 minutes just until cheese is melted. Let stand 5 minutes before cutting. Enjoy!

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Friday, October 15, 2010

Caramel Ice Cream Crunch

I love ice cream desserts! I have been making this particular one for years. My parents especially love it! I like ice cream desserts because you can make them ahead of time and have them ready for company. This has a pralines and cream kind of flavor - really yummy! Don't let the coconut scare you - or put in less if you don't like coconut. I promise this dessert is worth trying!



Caramel Ice Cream Crunch

2 cups Rice Krispies Cereal
1 cup grated coconut
1 cup chopped pecans
1 cup slivered almonds
1 1/2 sticks butter
1 cup light brown sugar
1/2 gallon vanilla ice cream,softened
Caramel sauce

Put butter in a large ovenproof dish and put in a 350 degree oven for a few minutes to melt; Add cereal, coconut, nuts and brown sugar to melted butter and toss to coat; Put back in oven and toast for about 8-10 minutes-stirring on occasion; Take out and allow to cool; Line a 9 x 13 pan with wax paper; put half of mixture in bottom of pan then layer all of the ice cream on top then put the other half of the nut mixture on top; Cover and freeze; Serve with warm caramel topping! AMAZING!!

Printable Recipe

Wednesday, October 13, 2010

Amazing Pumpkin Bread

I have had this recipe for several years but not totally sure who gave it to me. I am working on my source. Whoever sent it to me called it "Aunt Katie's Pumpkin Bread". Well I love Aunt Katie - this is so yummy and moist! I highly recommend it. I made it in a bundt pan with pecans and we loved it.



Pumpkin Bread

2 sticks butter, softened
2 2/3 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. baking powder
1 tsp. baking soda
1 can pumpkin
1 cup chopped pecans

Grease and flour bundt pan (or 2 loaves). Cream butter - add sugar and mix well. Add eggs and vanilla. Mix together all dry ingredients and add to butter/sugar mixture. Add pumpkin and nuts. Bake at 350 for one hour. Enjoy!

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Monday, October 11, 2010

Creamy Baked Swiss Chicken

I have had this recipe as long as I can remember - like 25 years or so. My family really enjoys it so I decided to share it anyway - just in case some of you don't have it. The "gravy" with the buttery crumbs is sooo good!



Creamy Baked Swiss Chicken

4-6 chicken breastss
4-6 slices of swiss cheese
salt/pepper
1 can of cream of chicken soup
1/4 cup dry white wine
1 cup herb seasoned stuffing mix
1/4 cup butter, melted

Arrange chicken in a baking dish that has been sprayed with Pam. I only used 3 nice size chicken breasts tonight -cover each one with a piece of swiss cheese; my chicken breasts were long and narrow so I folded my cheese-laying both pieces long-wise to cover most of the chicken; I did salt/pepper my chicken/cheese; mix soup and wine and pour over the top; Mix melted butter and stuffing mix and sprinkle generously on top of each chicken breast; Bake at 350 for 45-55 minutes til bubbly and brown.

Serve with white rice and a green vegetable!

Printable Version

Sunday, October 10, 2010

Sausage Gravy

Our middle daughter LOVES biscuits and gravy. She requests it often. I only make it on occasion but she is always thrilled when I do. I hear... "This is sooo good!" I have tried different varieties but have found that this basic recipe from Southern Living is our favorite. Instead of homemade biscuits, we went for the Pillsbury GRANDS for our dinner tonight! YUM!



Sausage Gravy ( Adapted from Southern Living Homestyle Cooking)

3/4 ground pork sausage
1/4 cup flour
2 cups half and half or milk (I used skim milk)
salt to taste
1/2 tsp pepper

Brown sausage in large skillet, stirring til it crumbles. Drain sausage on paper towels. Southern Living suggests to reserve 1/2 cup of drippings in skillet and whisking flour into drippings only - over medium high heat for 3 minutes til brown. I often make my sausage ahead of time so I didn't do this tonight. I just started off whisking my flour slowly into my milk forming a paste,slowly adding milk to avoid lumps. Continue to whisk over medium-high heat. Whisk constantly so it doesn't stick. Add sausage, stirring constantly - til thick and bubbly. Add salt and pepper. Serve with biscuits.

*If too runny, can always add a little more flour and if too thick - can always add more milk. You will just have to add more salt if you do this - gravy has to have just the right amount of salt.
* I use this amount of sausage but usually double the gravy portion for our family

Saturday, October 9, 2010

Sweet Smokies

Headed for our 2nd time to our 10 point PITCH group - should be fun. I was studying my appetizers and decided to take something that my friend Shelley makes often - Sweet Smokies. I was asking my hubby for some input on what I should take and he loves these Sweet Smokies - this particular appetizer is always enjoyed by the men. Chris also mentioned that this appetizer is the perfect combination of salt, sugar and fat! :) Ya gotta love that!



Sweet Smokies

1 pkg little smokies
1 pkg bacon
brown sugar

Cut each bacon strip into thirds. Wrap a piece of bacon around each smokie securing with a toothpick. Place them in a large baking pan. Cover completely with brown sugar - be generous. Bake at 350 for 45- 60 minutes or until bacon is done.

**Shelley often puts these in a crockpot after they are done to keep them warm

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Friday, October 8, 2010

Vala's Pumpkin Patch

I am a TEXAS girl and I mention often about growing up in East Texas. I love TEXAS but I never experienced a pumpkin patch. Typically, a pumpkin patch in Texas is in a church parking lot. Well, one thing I love about Omaha is FALL. We usually have an amazing FALL. Today, I went with my preschool class and their families to Vala's Pumpkin Patch here in Omaha. What a FALL treat! The weather was amazing and of course, I especially love all of the food - kettle korn, chili bowl, turkey legs, funnel cakes, sweet potato fries, warm chocolate chip cookies, caramel apples and that just to name a few. I only had kettle korn today and okay.... a few warm chocolate chip cookies.. bite size of course. I loved sharing my kettle korn with my sweet little friends today.



Cowboy Jack!


Miss Susan And Jack



Mia and Aden



Crazy, fun GUY and his friend



sweet twins - Callie and Carys

Tuesday, October 5, 2010

Crockpot Sour Cream Salsa Chicken

One of my favorite things about blogging is visiting other blogs and finding easy, good recipes to share with my friends and fellow bloggers. I am always up for an easy crockpot meal. I have made something similar to this before but loved the addition of sour cream to this one. We love anything with a Mexican flair. I got this recipe from Cindy at Hun..What's For Dinner? There are so many fun blogs. I see Cindy got this recipe from Lori at My Kinda Rain. I highly recommend exploring the blogging world!



Crock pot Sour Cream Salsa Chicken
Lori- My Kinda Rain

Ingredients:

4 skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix
1 cup salsa
2 Tbsp. cornstarch
¼ cup light sour cream

Spray crock pot with cooking spray. Add chicken breast and sprinkle with Taco seasoning. Add salsa and cook on low for 6 hrs. when ready to serve remove chicken and mix cornstarch with a bit of cold water. Stir into the salsa sauce. Stir in sour cream and mix well - return chicken to crock pot and coat with sauce.


*I took the chicken out of the crockpot, shredded it - added the corn starch and sour cream to the salsa mixture and then added the shredded chicken back in. I served it in flour tortillas with refried beans, Mexican rice, sour cream, cheese, shredded lettuce, avocados, and black olives. YUM!

Sunday, October 3, 2010

Pumpkin Playdough

As I mentioned in an earlier post, I teach 3 year old preschool. This is my 9th year and I love it. The children really enjoying playing with homemade playdough. We are going to enjoy Pumpkin playdough this next week - just before going to the Pumpkin Patch.



Pumpkin Playdough

Place in a medium size pan -

1 cup water
1 Tbsp. oil

Mix together and add:

1 cup flour
1/2 cup salt
2 tsp. Cream of Tartar
2 tsp. Pumpkin Pie Spice
1 tsp. cinnamon

Add the dry ingredients to the liquid in the pan. Cook over medium heat, stirring constantly, until mixture holds together and pulls away from the side of the pan. Spoon out onto counter and knead for about one minute. I sprinkled a little flour on my counter - knead in with the playdough until just right texture. Allow to cool and quickly store in an airtight container so not to dry out.

**I 5x this recipe for my preschool class. This is great for making at home too. My girls loved it when they were little!

Saturday, October 2, 2010

MORE Homecoming

Since we split high schools, my girls also went to the other high school's homecoming. They couldn't wait to see their old friends. Another fun night!


Annie and Friends!


Allison, Leah and Annie



Allison, Annie, Lauren, Regan - missing Kiley! :)

Tanner and Jenna



Jenna and Friends!

Friday, October 1, 2010

Autumn Apple Cake

I teach 3 year old preschool at my church, and I love it. One of my favorite things about my job is the fellowship with the teachers. We have a birthday lunch each month and I always enjoy what the other teachers bring. Leslie shared this recipe from her aunt during our September lunch. We all loved it - especially the crunchy top of the cake! :)





Autumn Apple Cake

1 cup vegetable oil
2 cups sugar
2 eggs
1 tsp vanilla
3 cups peeled and chopped apples (she used Granny Smith)
2 cups flour
1 1/2 tsp soda
1 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)

Beat together oil, sugar, eggs and vanilla. Sift together flour, soda, salt and cinnamon. Mix it all together mixing well. Add apples and nuts; pour into greased and floured 9 x 13 pan. Sprinkle with 1/2 cup sugar and 1/2 tsp cinnamon. Let stand one hour then bake for one hour at 350 degrees. Enjoy warm as is or with whipped topping or vanilla ice cream!

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World's Best Snack Mix

I love munchies! This is one of my dieting downfalls- I would rather munch and snack most of the time instead of eating a meal.

This is such a good recipe! I love this with my favorite SONIC large Diet Coke.
I got this years ago from a friend that I knew at church. Shelly is a busy mom of 4 and a great cook. You will love the combination of the brown sugar, chili powder, etc. Make it the next time you have a family gathering! It makes a lot so plan to share with friends.



The World's Best Snack Mix

1 box Crispix Cereal  (currently it is 12. oz)
1 bag pretzels (15 - 16 oz)
1 bag Fritos (9 3/4  oz)
1 bag Pepperidge farms goldfish (6.6 oz)
2 bag Bugles ( 7.5 oz)
1 lb mixed nuts (or more to suit your taste)
Sauce:
2 cups brown sugar
4 sticks margarine
1 ½ t. curry powder
4 t. garlic powder
5 t. chili powder
3 t. worcestershire sauce
Divide the dry ingredients evenly between 2 large foil roasting pans.
Melt sauce ingredients together and pour over the dry mix. Bake at 250 degrees for 1 hour. Stir every 20 minutes. ( I often divide the sauce ingredients between two saucepans so it is easier to distribute between the two large foil pans.  For example, two sticks butter in one sauce pan, with 1 cup brown sugar, 3/4 - 1 tsp curry powder, 2 tsp garlic powder, 2 1/2  tsp chili powder and 1 1/2 tsp worcestershire)

Pour onto kitchen table, lined with wax paper and allow to cool. This is addicting-but you will love it!


Fall Apple Dip

Well, it is that time. I am not sure if you have Honeycrisp Apples in your area but if you do and haven't tried them - you must. They are so crisp and just that right amount of tart and sweet. They are especially good with this Fall Apple Dip!


Fall Apple Dip

8 oz cream cheese - softened
3/4 cup brown sugar
1 tsp vanilla
1 cup chopped pecans
Additional chopped pecans

Blend together all ingredients and sprinkle the top with additional chopped pecans. Serve with your favorite tart apple!

Cream Cheese on Foodista
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