Jalapeno Popper Dip

Addictive is the only word to describe this easy dip.  Jalapeno Popper Dip has just the right amount of heat and isn't super spicy.  We can't stay out of it!

Jalapeno Popper Dip

2 (8 oz.) packages cream cheese, softened

1 cup mayonnaise

1 (7 oz.) can chopped green chilies

Scant 1/4 cup diced jalapeno peppers

Grated or shredded Parmesan cheese

Town House crackers, tortilla chips, or toasted Italian or French bread

Preheat oven to 400 degrees.  With an electric mixer, beat cream cheese until fluffy. Beat in mayonnaise. Add chopped green chilies and jalapeño peppers; mix.  Place mixture into a 1.5 qt. baker and cover liberally with Parmesan cheese.  Bake at 400 degrees for 25-30 minutes until bubbly.  Serve with Town House crackers, tortilla chips, or toasted Italian or French bread.

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This recipe was given to me by friend Marty Babb.  She shares that this dip is also delicious used as a spread on roast beef sandwiches.  We absolutely love it, and it is a hit at all family gatherings.  Thanks, Marty! 

Grape Salad

Red grapes are folded into a sweetened cream cheese and sour cream mixture and then sprinkled with chopped pecans in this fruit salad.  It's perfect for a special brunch, holiday dinner, or anytime!

Chopped pecans not pictured.

  

Grape Salad

3 pounds red, seedless grapes (do not halve)

1 (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1/2 cup powdered sugar

1 tbsp. brown sugar

1 tsp. vanilla

Chopped pecans (opt.)

Wash and stem grapes; dry thoroughly.*  In a 4 qt. bowl at medium speed of electric mixer, cream the cream cheese and sour cream together.  Beat in the powdered sugar, brown sugar, and vanilla.  Fold grapes into mixture, and transfer to a serving bowl; cover and refrigerate for several hours.  Sprinkle with desired amount of chopped pecans just before serving.

Variation:  In addition to the pecans, this recipe is also very good with a light sprinkling of brown sugar added just before serving.

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*Note:  The grapes must be thoroughly dry so that the dressing will stick to them.  I wash and stem them 2 or 3 days before I'm going to make the salad.  Line a baking sheet with paper towels, spread the grapes on the baking sheet, and then let them air dry.  As soon as they're dry, store them in the refrigerator until needed.

Use of full fat cream cheese and sour cream is recommended so that the dressing is as thick as possible. 

This recipe was shared with me by friend Margaret Lauher Walker.  Thank you!

 

Creamy Mashed Potatoes

I've tried many mashed potato recipes, but this recipe, inspired by the Pioneer Woman Cooks, was it for me.  One Thanksgiving, my brother turned to me and said, "I think these are the best mashed potatoes I've ever had." ♥

Creamy Mashed Potatoes

5 pounds russet or Yukon Gold potatoes, peeled 
3/4 cup butter (1 1/2 sticks), softened
1 (8 oz.) package cream cheese, softened
1/4 to 1/3 cup evaporated milk or half-and-half
1 1/2 tsp. seasoned salt
3/4 tsp. salt
1/2 tsp. pepper
Additional butter (opt.) 

Cut the potatoes into large chunks that are similar in size.  Place the potatoes in a large pot (I use a 5 qt. Dutch Oven) and add water to cover by a depth of 1 inch.  Place the pot over high heat and bring to a boil.  Reduce heat to medium and boil gently for 30-35 minutes until a fork slips in and out easily.

Preheat the oven to 350 degrees.  Drain the potatoes in a colander, place them back into the pot, and put the pot on the stove.  Over low heat, mash the potatoes so that all the steam escapes.  Add 1 1/2 sticks of butter, the cream cheese, and the evaporated milk, and mash until all ingredients are incorporated.  Add the seasoned salt, salt, and pepper.  Stir well.

Place in a 3.5 qt. casserole dish and top with a few pats of additional butter if desired.  Bake at 350 degrees for 20-30 minutes depending on the depth of the casserole dish.  Heat until warmed through.

Optional slow cooker directions:  Instead of placing potatoes in a casserole dish, place the potatoes in a 4 qt. or larger slow cooker.  Cover, and cook on LOW for 2 to 3 hours.

Slow Cooker Hint:   When making these potatoes, a cobbler, something with a crust, or something where you don't want the top to get wet from condensation (like a casserole), lay a sheet of paper towels across the top of the insert before putting on the lid.  The paper towels will prevent the condensation from dripping onto the top of your recipe.

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Pizza Pasta Casserole

Pizza Pasta Casserole is everything you would want in a casserole by that name, and it's easy to boot!

Pizza Pasta Casserole

1 lb. ground beef
1/2 cup chopped onion
2 garlic cloves, minced or 1 tsp. minced jarred garlic
2 (24 oz.) jars marinara sauce
1 tsp. salt (or to taste)
1/2 tsp. pepper
3 cups rotini, cooked and drained
2 cups mozzarella cheese
1 (4.5 oz.) package sliced pepperoni

Preheat oven to 350 degrees.  In a large skillet, cook beef, onion, and garlic over medium heat; drain.  Stir in the marinara sauce, salt, pepper, and cooked rotini.  Transfer to a 9x13 baking dish that has been sprayed with non-stick spray.  Cover with mozzarella cheese, and arrange pepperoni (see photo below) over the top. (You won't use the whole package.) Bake uncovered at 350 degrees for 25-30 minutes until bubbly.

Arrange pepperoni so that the pieces are touching as they will shrink during baking.

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Bacon Stuffed French Toast

Bacon, cream cheese, brown sugar, and maple flavoring...how could this French Toast not be out of this world?

Bacon Stuffed French Toast

Mrs. Happy Homemaker features some really good recipes...and this is one of them!  http://www.mrshappyhomemaker.com/2011/01/bacon-stuffed-french-toast/ 

Notes:

*I dip and cook 3 sandwiches at a time, and before putting the next three in the pan, melt an additional 2-3 tbsp. of butter each time.

*Recipe can be easily halved.  I use 10 pieces of bread to make 5 sandwiches, and the extra bacon never goes to waste! ;)

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Texas Toast Tomato Sandwiches

Texas Toast Tomato Sandwiches are a delicious way to use a surplus of homegrown tomatoes.  These sandwiches can be served as a side dish or are hearty enough to be served as an entree.

 

Texas Toast Tomato Sandwiches

MyRecipes features many fabulous recipes, and one of them is the Texas Toast Tomato Sandwiches recipe found here:http://www.myrecipes.com/recipe/texas-toast-tomato-sandwiches-50400000113913/

Note:

* I use 1 (13.5 oz.) package cheese with garlic Texas toast and 2 lb. regular tomatoes (about 4-5 medium size tomatoes) cut into chunks.

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Many thanks to my husband for styling the sandwiches. ♥

Heavenly Key Lime Pie

To make this Key Lime Pie, egg yolks, lime juice, lime zest, and condensed milk are whisked together, poured into a graham cracker crust, and baked.  Topped with dollops of whipped cream and lime zest, this tart, creamy pie is the perfect way to end any meal.

Heavenly Key Lime Pie

MyRecipes features many fabulous recipes, and one of them is the Heavenly Key Lime Pie recipe found here:  http://www.myrecipes.com/recipe/heavenly-key-lime-pie

Notes:

*I use Nellie & Joe's Famous Key West Lime Juice found in the juice aisle at Wal-Mart by the bottled lemon juice.

*I make my own graham cracker crust and whipped cream using these recipes:

Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

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Easy Fruit Salad

This fruit salad is easy, delicious, and refreshing!  

Easy Fruit Salad

Mommy's Kitchen features some really good recipes...and this is one of them!  http://www.mommyskitchen.net/2009/03/overnight-fruit-salad-for-surprise.html

Notes:

*Pineapple chunks or tidbits can be used.

*I halve the seedless grapes.

*Gently fold in the banana slices last so that they maintain their shape.

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Chocolate Graham Cracker Crust

Some pie recipes call for a chocolate wafer or graham cracker crust.  This type of crust is so easy to make and much better than one bought from a store...plus you can use that pretty pie plate that's been hiding in your cabinet! ♥

 

Chocolate Graham Cracker Crust

1 1/2 cups chocolate graham cracker crumbs

6 tbsp. butter, melted

2 tbsp. sugar

Preheat oven to 350 degrees. Combine crumbs, butter, and sugar. Press into an ungreased pie plate.  Bake at 350 for 8-10 minutes. Cool.  

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This recipe makes enough crust for a deep dish pie plate like the Fiestaware pie plates that I use.

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.   

Southern Style Pulled Pork BBQ

This southern style pulled pork made in the slow cooker is so juicy and good!  The vinegar and spices provide a depth of flavor without making it too spicy or vinegary.  Served as is with the mop sauce or covered with your favorite barbecue sauce...tender, delicious pulled pork has never been easier!

Buns and BBQ sauce not shown.

Southern Style Pulled Pork BBQ

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Southern Style Pulled Pork BBQ can be found on Christy's website:  https://www.southernplate.com/southern-style-pulled-pork-bbq-slow-cooker-recipe/

Notes:

*I use a boneless Boston butt pork roast (approximately 5 pounds).  Remove fat after cooking while shredding.

*Pulled pork is fantastic served on sturdy buns like Kaiser rolls or homemade hamburger buns:

Homemade Hamburger Buns Recipe:  http://www.easyaspiecanbe.com/2015/06/hamburger-buns-and-tutorial.html 

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Hamburger Buns and Tutorial

Most people don't give hamburger buns a second thought...except when they get soggy and fall apart, because they can't stand up to the rigors of homemade burgers, pulled pork, or sandwiches piled high with meat and juicy toppings.  These buns, made with whole wheat, won't let you down.  They are soft but have just enough firmness to hold whatever you put on them...so pile away!

Only 1 1/4 tsp. of instant or bread machine yeast is needed.

Hamburger Buns

1 1/4 cups water (between 77-85 degrees F)

1 egg*

1 1/4 tsp salt

2 tbsp. granulated sugar

2 tbsp. vegetable or canola oil

1 1/2 cups whole wheat flour

2 3/4 cups bread flour

1/3 cup buttermilk powder

1 1/4 tsp. instant or bread machine yeast

1. Measure ingredients into baking pan in the order recommended by the manufacturer. (Make sure the buttermilk powder does not touch any liquid.) Insert pan into the bread machine. Select dough cycle.

2. Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes.  Meanwhile, spray two baking sheets with cooking spray.

3. Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths.

4. Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll. Place them on the baking sheets allowing room for them to expand.

5. On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick.

6. Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume.

7. Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom.

8.  Remove to a wire rack to cool, and when cool, store in an airtight container.  Slice with an electric knife or bread knife to serve.

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*Your egg should be room temperature.  A safe way to achieve this is to place the egg in a cup of hot water for 5 minutes.

If you're new to bread-making...no worries!  I've created a Bread Machine Basics 101 that will teach you everything you need to know about making bread:  http://easyaspiecanbe.blogspot.com/2014/09/bread-machine-basics-101.html

***Recipe from Washburn, Donna and Heather Butt.  300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010:  p. 268 

Hamburger Buns 101:

From start to finish, these buns take about 4 hours to make but very little hands-on time.  I like to make them the day before I'm going to serve them and store them in an airtight container.  I particularly like this bun recipe for pulled pork.

Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes:

 Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths:

Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll:

Place them on the baking sheets allowing room for them to expand.  On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick:

Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume.  I use my unheated oven.  Place bakers of hot water on the oven's floor.  Cover the shaped dough loosely with dampened, lightweight towels.  If it's wintertime and really cold out, I will also leave on the oven light.  Close the door and let the dough rise until doubled.  Remove trays and preheat the oven.

Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom.  Remove to a wire rack to cool, and when cool, store in an airtight container:

These buns are particularly good if, after cutting them open, you spread each cut side with butter and broil until toasted...enjoy!

Unbelievable Peanut Butter Cookies

This peanut butter cookie recipe is unbelievable, because it only has FOUR ingredients!  It's so easy, that even kids or people who don't bake can make them.  Plus...they taste so good! ♥

Unbelievable Peanut Butter Cookies 

1 cup peanut butter (smooth or chunky)

1 cup sugar

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350 degrees.  In a medium bowl, combine peanut butter, sugar, egg, and vanilla until well blended.  Roll into 1.5-inch balls, place 2 inches apart on a baking sheet sprayed with nonstick cooking spray, and press with a fork.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.  Allow to cool slightly and then remove to a rack to finish cooling. 

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This is the only peanut butter cookie recipe I've ever used.  My mom used this recipe, and I've continued the tradition, so it has been in my family for over 50 years!

Oreo Delight

Oreo cookies, chocolate pudding, cream cheese, and whipped topping...how could this not be delightful? ♥

A family-sized package of Oreo cookies is pictured, but a regular-sized package will be plenty.

Oreo Delight

This fabulous recipe is from Southern Bite:  http://southernbite.com/2010/10/27/oreo-delight/

Notes:

*I use:

• 1 regular-sized package of regular Oreo Cookies (not Double Stuff)--about 36 cookies
• 2 (3.9 oz.) packages instant chocolate pudding
• 3 cups cold milk

*Oreo Delight can be made and served on the same day.  It can also be made a day ahead of time, which I prefer, so it can thoroughly chill and flavors can meld.  If making a day early, add the reserved Oreo crumbs right before serving.

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you could also place them in a large ziplock bag and crush them with a rolling pin.

Recipe: http://centercutcook.com/chocolate-lasagna/

you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Recipe: http://centercutcook.com/chocolate-lasagna/