Yummy Cornbread Casserole

shared by Cori H.

Ingredients:
1 package cornbread mix (I use Jiffy)
1 can cream corn
1 can corn, drained
1/2 red or green pepper OR for spicy version, 2 T. jalapenos (I omitted this step)
1/2 cup onion, finely chopped
3 eggs
1 stick butter

Directions:

1. Melt butter and cook onions and pepper until tender. (can do this step in the microwave)
2. Add the rest of the ingredients and place in a 9x13 pan.
3. Bake at 350 degrees for 30 minutes.

Sugar Cookie Glaze

shared by Donna C.

Ingredients:
1 cup confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract

Directions:

1. Stir sugar and milk together until smooth.
2. Beat in almond extract and light corn syrup until smooth and glossy. (If too thick, add more syrup. See note below)
3. Divide into separate bowls and add food colorings to each to desired intensity.
4. Dip cookies or paint them with a new paintbrush.
5. NOTE:  This glaze is a little on the thick side and won't be perfectly smooth when you first apply it.  It should settle into a smooth surface within half a minute. Glaze one cookie and set it aside for a minute.  If the glaze has settled, it is the right consistency.  Remember that it is easier to add more liquid than to stir in more sugar so start with a glaze that's thicker than you think it should be.  Add more syrup little by little to adjust the consistency if necessary.

 

 

Wassail

shared by Dara P.

Ingredients:
1 - 64 ounce bottle of apple juice
1/2 bottle of cranberry juice
6 cinnamon candies (the discs, not red hots)

Directions:  Heat on medium until discs are dissolved; then simmer until ready to drink.

Apple Cider Glazed Pork Roast

shared by Dara P.

Ingredients:
2 medium onions, halved and sliced
4 apples, cored and quartered (peeled, optional)
1 pork loin roast, 3 ½ - 4 pounds
kosher salt and pepper
4-6 carrots, peeled and cut in 1 inch pieces, or 20 baby carrots
1 cup new potatoes or red potatoes, quartered (1 inch pieces)
2 cloves garlic, minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar

Directions:

1. Arrange onions and apples on the bottom of the slow cooker.
2. Rub pork roast with salt and pepper and place in the slow cooker on top of the onions and apples.
3. Place carrots and potatoes around roast. Sprinkle the roast with garlic and herbs.
4. Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Note from Dara: This was moist and delicious!!  I omitted the thyme, parsley & ginger simply because I didn't have them. :)

Sour Cream Noodle Bake

shared by Dara P.

Ingredients

8 oz. noodles, cooked

1/2 cup sour cream

1 lb. hamburger
1- 15 oz. can tomato sauce
1 cup cottage cheese
1/2 tsp. pepper
1 cup shredded cheddar cheese

Directions:

1.    Cook noodles. 

2.    Brown hamburger and season according to taste  (I added minced garlic, Worcestershire sauce, salt and pepper)

3.    Add tomato sauce and let simmer while you're mixing the cottage cheese and sour cream with salt and pepper. 

4.    Add noodles to bottom of pan, top with sour cream/cottage cheese mixture, then the burger sauce and then the cheese.  Bake 350 for 30 minutes. 

 

This was a huge hit!  It tastes a lot like lasagna.

No-Bake Salted Nut Bars

shared by Nancy H. (these taste just like Payday candy bars)

Ingredients:
3 cups salted peanuts (no skins), divided
2 1/2 tablespoons butter
2 cups peanut butter chips
14 oz. can sweetened condensed milk
2 cups miniature marshmallows
Kosher salt or sea salt (optional)

Instructions:

1. Place 1 1/2 cups peanuts in the bottom of an ungreased 11 x 7 pan.
2. Melt butter and peanut butter chips in a large saucepan over low heat.
3. Stir until smooth. Remove from heat.
4. Stir in condensed milk and marshmallows.  Continue stirring until smooth and well-blended.
5. Pour peanut butter mixture over peanuts in pan.
6. Sprinkle remaining 1 1/2 cups peanuts over the top of peanut butter mixture and lightly press them with a metal spoon into the mixture.
7. If saltier bars are desired, sprinkle lightly with salt.
8. Cover and refrigerate until chilled.  Cut into bars.  Bars can be served chilled or at room temperature.

Note:  These can be made in a 9 x 13 pan.  Use another cup of peanuts, divided between the bottom of the pan and the top of the bars.  The same amount of filling will work and will give you slightly thinner bars.  When the mixture has chilled, cut into bars and wrap individually with plastic wrap.

Peach Pie Delight

shared by Patty H. (whose friend Judi shared it with her)

Ingredients:

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29-ounce can of peach slices, drained
8 ounces of cream cheese, room temperature
1/3 cup of sugar
1 tsp. vanilla extract

Directions:

1.    Preheat oven to 350 degrees.

2.    Spray a 13 x 9 pan with cooking spray.

3.    In a large bowl combine cake mix, butter and 1 egg.  Mix until crumbly.

4.    Set aside 1 1/2 cups of crumbs for topping.

5.    Press remaining crumbs in bottom of prepared pan.

6.    Bake 10 minutes.

7.    Cut peach  slices into 1-inch pieces.  (You can use frozen or fresh peaches if you choose but canned peaches have a shorter baking time.

8.    Spoon peaches into partially baked crust.

9.    In a large bowl combine cream cheese, sugar, 1 egg and vanilla extract.  Beat with mixer until creamy.  Spoon over peaches.

10. Sprinkle with reserved crumbs.

11. Bake 30 minutes.

12. Chill at least 30 minutes before serving.

13. Refrigerate leftovers.

Ranch Chicken

shared by Dara P.


Ingredients:

6 chicken breasts
1 package dry ranch dressing mix
1 cup corn flakes, crushed
3/4 cup grated Parmesan cheese
1/2 stick melted butter

Directions:

1. Mix ranch dressing, corn flakes and cheese together.
2. Dip chicken in butter and then in mixture to coat.
3. Bake at 350 degrees for 45 minutes.

BBQ Ranch Chicken

shared by Dara P.

Ingredients:
package of dry Ranch dressing
4 chicken breasts
BBQ sauce

Directions:

1. Roll chicken breasts in powered ranch dressing.
2. Place in a baking dish.
3. Cover with BBQ sauce.
4. Bake and eat.

Note:  I cooked it on the grill and it was fantastic!

Peanut Butter Bars

shared by Dara P.

Ingredients:
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cup peanut butter
3 cups Rice Krispies (I've used corn flakes & cheerios too but like the rice krispies the best)

Directions:

1. Put the syrup and sugars into a saucepan on medium heat until boiling, about 1 minutes.
2. Remove from heat and add peanut butter; blend together.
3. Add Rice Krispies.
4. Place in a pan to cool.  Cut into bars.
5. Devour.

Steakhouse Potato Salad

shared by Patty H.  (I came across this recipe and immediately tried it.  It is a tasty alternative to the typical potato salad recipes. This was really quick and easy to put together.)

Ingredients

3 lb. small red potatoes (about 9-12), cut into 1-inch cubes (make sure you use no more than 3 lbs. so there will be enough dressing to keep salad from being dry)

1/2 cup water
1/2 cup Miracle Whip Dressing
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheese
4 green onions, thinly sliced
1 tsp. coarse ground black pepper
2 T. dried parsley

Directions:

1.    Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. (I just used a Corelle plate)

2.    Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

3.    Refrigerate 1 hour or until completely cooled.

4.    Mix dressings until blended. Add to potatoes with remaining ingredients; mix lightly.

Green Bean Feta Salad

shared by Patty H. (whose friend Joan shared it with her)

Ingredients:

1 lb. frozen or fresh green beans (steam slightly to semi-crisp)

1-2 fresh zucchini, sliced (depending on size)
2-3 tomatoes, diced (depending on size)
red or yellow pepper, seeded and sliced in strips
1/4 of a red onion, chopped
1/2 cup chopped walnuts
4 oz. feta cheese (I only used half the container, not the full 4 oz.)

Dressing

4 T. olive oil

1 T. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper (I used coarse ground )
1/2 tsp. dried dill ( can use more depending on your taste for dill)

Directions:

1.    Fix vegetables as directed. Amounts of each can vary but the final salad makes a large bowl full.

2.    You can use any combination of fresh veggies.

3.    Slicing them in different  ways, i.e. slicing, dicing adds to the presentation of the salad.)

4.    Put dressing ingredients in a small jar and shake to combine.  Pour over vegetables.

5.    Chill in the refrigerator before serving.

Cous Cous Salad

shared by Debi J.

Ingredients:
1 cup dry couscous, cooked as directed
cherry tomatoes, halved
2 cucumbers, cut to bit size
juice of 1/2 lemon
1 T. olive oil
2 oz. crumbled Feta cheese
sliced black olives
salt and pepper to taste

Instructions:

Let couscous cool, then mix all together and refrigerate.

Note: I used a whole box of Garlic & Olive Oil couscous; 2 boxes of grape tomatoes, 2 cans sliced olives and 4 oz. Feta.

Oven Chicken Supreme

shared by Debi J.

Ingredients:

6 skinless, boneless chicken breasts, thawed

1 1/4 cup mayonnaise
1/2 cup parmesan cheese, grated
1 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cup Italian bread crumbs

Directions:

1.    Pat chicken dry.

2.    Mix all ingredients except the chicken and bread crumbs.

3.    Brush chicken with the mixture, coating all sides.

4.    Dip the chicken in the bread crumbs covering all sides.

5.    Bake at 425 for 25-30 minutes

(Note: I recommend a foil-covered, sprayed cookie sheet.)  Very good and tender!

Chili Lime Chicken

shared by Patty H.

Ingredients:

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves (I used chicken tenders.)

 

Directions:

1.      In a small bowl, whisk together the olive oil, vinegar, and lime juice.

2.      Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

3.      Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

4.      Preheat the grill for medium-high heat. Discard marinade.

5.      Lightly oil the grill grate. Grill for 10 to 15 minutes, or until the chicken juices run clear (I did not grill the chicken.  I just cooked it in a non-stick skillet on the stove top and it was tender and tasty!)

Grilled Sweet Onions

shared by Patty H. (There used to be a wonderful BBQ place near us and one of the things I would always order was their smoked onion.  It was so tasty.  This is very similar.  I cooked it in the oven instead of on the grill and it turned out great!)

Ingredients:
2 large sweet onions ( Spanish, Vidalia, etc.)
1/4 cup ranch salad dressing
1 1/2 T. Worcestershire sauce

Directions:

1. Cut each onion in half, crosswise.  Remove outer peel.  Score the surface of the onion with a sharp knife.
2. Place each onion, cut side up, in the center of a piece of heavy-duty foil.
3. Combine salad dressing and Worcestershire sauce.  Spoon mixture over the onion halves.
4. Bring up two of the opposite edges of the foil and fold to seal.  Fold the remaining edges to completely enclose the onions.
5. Place the packets on the rack of an uncovered grill directly over medium heat for 30 minutes or until onions are tender.

Banana Pudding Dessert

shared by Lindsay H.

Ingredients:

2 pkgs. Lorna Doone cookies

8 oz. cream cheese, softened
1 large pkg. instant vanilla pudding
2 cups milk
1 can sweetened condensed milk
6-8 bananas~ sliced
1 large container of cool whip

Directions:

1.    Line cookies on the bottom of a 9X13 & top with sliced bananas (all of them).

2.    In a large bowl slowly add condensed milk to softened cream cheese to prevent lumps. Add milk and beat with a hand mixer.

3.    Combine pudding with mixture & then finally fold in carton of cool whip.

4.    Pour over bananas & top with remaining cookies.

5.    Let set overnight in refrigerator. Enjoy!

Emeril's Favorite Potato Salad

shared by Lindsay H. (who brought it to the reunion)

Ingredients

14 small boiling potatoes, scrubbed well (about 2 1/2 pounds)

6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

 Directions

1.    Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.

2.    In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

 Makes 2 quarts or approximately 8 servings

Peanut Butter Brownie Trifle

shared by Dara P.  (This is rich but delicious!)

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed 

Directions:

1. Prepare brownie batter according to package directions. 
2. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces. 
3. Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
4. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
5. Add peanut butter and vanilla; mix well. 
6. Fold in 1-1/2 cartons whipped topping.Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. 
7. Repeat layers twice.
8. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
9. Refrigerate until chilled.

Caribbean Black Bean Soup

shared by Patty H. (This recipe was shared by a retired teacher in a feature story in a local magazine. It sounded delicious and I was not disappointed.  This is one of the best soups I have ever tasted and I would really encourage you to try it.  It said that leftovers freeze well but John and I didn't have any.  We just ate a bowl of it every day until it was gone!)

Ingredients:

1/2 cup diced onion

2 T. brown sugar

1 T. chili powder (I only used 1/2 T. and it was just right for us.)

1 T. ground cumin (I only used 1/2 T. of this also.)

1 tsp. ground coriander

1 T. olive oil

1 tsp. minced garlic (I only use the dry minced garlic where 1/4 tsp. = 1 clove)

1 – 14 oz. can fire-roasted diced tomatoes * (Be sure to use these to get the full flavor.)

1 – 8 ounce can tomato sauce

1 – 14.5 ounce can chicken broth

1/2 cup orange juice

1/4 cup tomato paste

2 cups diced or shredded cooked chicken

1/2 tsp. salt (I used Kosher salt.)

2 – 15 ounce cans black beans, drained and rinsed

Directions:

1.      Saute onion and next 4 ingredients in hot olive oil in a Dutch oven over medium heat 2-3 minutes or until onion is tender.

2.      Add garlic and cook 1 minute.

3.      Stir in tomatoes and next 4 ingredients until well blended.

4.      Stir in chicken, black beans and salt.

5.      Cook until heated thoroughly.

 Note: If you double the recipe it makes a crockpot full. Leftovers freeze well.

7-Up Biscuits

shared by Patty H. (I found this recipe very intriguing when I ran across it so I just had to try it out.  The biscuits really are light and delicious! They are probably not the healthiest but they are definitely worth trying at least once.)

Ingredients:

2 cups Bisquick mix

1/2 cup sour cream
1/2 cup 7up soda
1/4 cup melted butter

Directions:

1.      Preheat oven to 450º

2.      Mix the sour cream and Bisquick

3.      Add the 7-Up. Make sure to stir until fully combined (the dough will  be sticky)

4.      Flour a piece of waxed paper (or use a little extra Bisquick) and cut or squeeze the dough into 12 even balls

5.      Microwave 1/4 cup butter in a small bowl then pour into the bottom of a 9-inch square baking dish (I just melted the butter in the baking dish in the microwave)

6.      Place the biscuits on top of the melted butter

7.      Bake for 12-15 minutes or until the tops are golden brown

Crockpot Chicken Fajitas

shared by Dara P. (Another recipe in preparation for little  # 3)

Ingredients:

6 chicken tenders or 1 lb. chicken breasts (I used about 4 chicken breasts.)

1 medium onion sliced

1 medium green pepper sliced

2 cups of salsa

1 can of green chiles

1 package of fajita seasoning (Old ElPaso)

2 T. olive oil

Directions:

1. Place all items in freezer bag. Toss and freeze flat.
2. When ready to cook place all ingredients in crockpot and cook for 6 hours on low or 4 hours on high.
3. Remove chicken from mix, shred and then add back into the mix.
4. Serve with warm tortillas and top with salsa, guacamole, shredded lettuce, sour cream and shredded cheese. 

Cinnamon Chip Breakfast Cake

shared by Dara P. (Aaron, Ky and Tucker devoured this!)

Ingredients

For the Cake

1 cup whole wheat flour

2 cups all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 cup granulated sugar substitute or sugar

1/3 cup brown sugar

3 T. butter, softened

2 eggs

3/4 cup plain Greek yogurt (I used sour cream)

1 1/4 cup non-fat milk (if you use all all-purpose milk, you will probably only need 1 cup milk) - I ONLY HAD 2% and used the 1 1/4 cups)

1/2 cup cinnamon chips

 

For the Topping

1/4 cup brown sugar

2 T. all-purpose flour

1/2 T. cinnamon

1 T. butter, melted

3 T. cinnamon chips

 

Directions

1.    Preheat oven to 350. Lightly spray a 9×13 baking pan with non-stick cooking spray.

2.    In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.

3.    In the bowl of a stand mixer, beat together sugars and butter.

4.    Add in eggs and beat until creamy.

5.    Beat in yogurt until combined.

6.    Slowly mix in milk until combined.

7.    Add dry ingredients to wet ingredients and beat until just combined. Stir in cinnamon chips.

8.    Spread batter into prepared baking dish.

9.    Stir together all ingredients but the cinnamon chips for the topping. Sprinkle over the top of the batter. Sprinkle cinnamon chips over the top.

10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

11. Allow cake to cool for 15-20 minutes before cutting into pieces.

12. Store leftovers in an airtight container.