Tuesday, November 20, 2012

Broccoli and Rice Casserole  My husband’s  favorite for any get together
Tis the season #19
2 (10 ounce) packages of frozen chopped broccoli
3 cups of instant rice
2 cans of cream of mushroom soup (10.75 ounce)
1 ¼ cup of milk
8 oz of Velvetta Cheese
1 tablespoon of butter
1 cup of celery chopped
Salt and Pepper to Taste
You can add 1 large onion but my husband does not like onion

1.    Cook broccoli and rice according to package directions. Preheat oven to 350
2.    In a medium saucepan over low heat, mix cream of mushroom soups and 1 1/4 cups milk. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3.    Melt butter in a large skillet over medium-high heat, and cook and stir celery until soft.
4.    In a large mixing bowl, combine broccoli, rice, soup and cheese mixture and celery. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5.    Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Fried Okra       My Favorite
Tis the season #20
1 package of Okra not breaded
Seasoning salt and black pepper
½ cup of cornmeal
½ cup of Canola Oil
1.    In skillet pour the Canola Oil and get very HOT!
2.    Mix the Orka frozen with the cornmeal then season with seasoning salt and black pepper.
3.    Pour Orka in hot skillet and cook until done.
4.    Enjoy.

Thursday, November 15, 2012

Vegetable Medley Tis the season #18
2 (15) ounce cans mixed vegetables
1 (6) ounce can French-fried onions
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1 (12) ounce package dry bread stuffing mix
3 tablespoons melted butter
1.       Preheat oven to 350 degrees
2.       Drain one can of the mixed vegetables and pour both cans into a 2 quart casserole dish (one with a lid, preferably). Pour cream of celery soup and cream of mushroom over vegetables gently stir until well mixed. Spread fried onions over vegetables and then spread the stuffing on top of the onions. Pour melted butter over stuffing; cover dish with a lid or with aluminum foil.
3.       Bake in preheated oven for 20 to 25 minutes. Cool for a few minutes before serving.

Sweet Potato Casserole Tis the season #17
4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
1/3 cup milk
1 cup white sugar
½ teaspoon vanilla extract
2 eggs beaten
1 cup light brown sugar
½ cup self-rising flour
1/3 cup butter
1 cup chopped pecans
1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.     In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3.     Bake for 25 minutes in the preheated oven, or until golden brown.
English Pea Medley  Tis the season #16
1 can of English peas drained
1 can of white shoepeg corn drained
1 cup of celery chopped
1 cup of onions chopped
1 jar of pimentos chopped
½ cup of sugar
½ cup of apple cider vinegar
¼ cup of vegetable oil

Boil the sugar, vinegar, and oil together until sugar is dissolved. Let cool. Pour over the mixture of English peas, shoepeg corn, celery, onions, and pimentos.  Refrigerate.  Enjoy

Wednesday, November 14, 2012

Christmas Candy  (Bugles) Tis the Season #15
Christmas M&Ms
White almond bark
1.      Dip open end of bugle into melted almond bark.
2.      Top with an M&M.
3.      Put on wax paper to cool.
4.      Enjoy!!!!!   Kids love to make these
Pecan Pie Bars Tis the Season #14

2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3.Bake for 20 minutes in the preheated oven.
4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5.Bake for 25-30 minutes in the preheated oven, or until set. If the top starts getting to browned cover with aluminum foil.
6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

Pecan Pie Caramel Cheesecake Tis the Season #13

3 cups of graham cracker crumbs
1 and ½ stick of pure butter melted
½ cup of granulated sugar.

for the filling-
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
for the top-
1 1/2 cups toasted pecan halves
Boil 1 can of Eagle Brand Milk  for 3 hours slowly after taking the wrapper off of can and let the milk boil slowly  (It will turn to caramel) Best caramel you can have.
Preheat oven to 325 degrees.
In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.
For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan.
To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.
*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!*

Wednesday, November 7, 2012

“Tis the Season” #7 Recipe
Water Chestnuts wrapped in Bacon
1 package of bacon
2 cans of whole water chestnuts, drained
¼ cup miracle whip
½ cup brown sugar
½ cup of chili sauce
Fry your bacon and save the grease for pinto beans.  Drain your chestnuts.  In a mixing bowl, mix the other ingredients.  When bacon is done, wrap each

Tis the Season # 8
Sausage something       Big D’s favorite
2 cans Crescent rolls
2 packages of sausage (1 hot, 1 mild)
1 8 0z package of cream cheese
¼ stick of the 2 lb of Velveeta Cheese

Brown Sausage in skillet and drain
Put the 2 kinds of cheeses and melt when sausage is cooked
Take 1 can of crescent rolls and lay in 9 x 12 pan sprayed with Pam spray
Put sausage/cheese mixture on the layer of Crescent rolls
Place the 2nd can of Crescent rolls on top of mixture
Place in oven and bake until roll brown

Tis the Season # 9   One of my students is making this for Thanksgiving
Chocolate Chip
·         3 ozs cream cheese (softened)
·         2 tbsps sugar
·         1 34 cups milk (divided)
·         4 ozs cool whip (thawed and divided)
·         graham cracker crust (1 9-inch)
·         4 ozs instant chocolate pudding mix
·         miniature semisweet chocolate chips


In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth
Gently stir in 1 cup Cool Whip
Spread evenly into crust.
In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
Pour over cream cheese mixture.
Chill at least 2 hours
Just before serving, garnish with remaining Cool Whip and chocolate morsels.

Tis the Season # 10  Big D’s jerky   for all the Deer Hunters
1st kill the big one Legally 
Cut the meat off the shoulder or what part you like into small strips
Soak in cold ice water removing the blood taste (Refresh water as necessary)
1 bottle of Dale’s Seasoning
Pour the Seasoning over the small strips  when very light brown (since the blood has been removed)
Soak and Soak and Soak  (longer the better but to your liking)
Place small strips on the Dehydrator over night is what it takes mine plus some-------
When meat is dried  (Enjoy)

Tis the Season #11  One of my students is making this for Thanksgiving
Banana Cream Pie
·         1 oz vanilla pudding (cook and serve sugar-free vanilla pudding mix)
·         1 cup skim milk
·         2 bananas (sliced)
·         1 graham cracker (9 inch graham cracker pie crust regular or reduced fat crust)
·         8 ozs cool whip (frozen light whipped topping thawed)


Combine the Pudding Mix and Milk in a medium saucepan
Cook over medium heat until thickened, while stirring constantly.
Remove from the heat, cover the top of the Pudding with wax paper, and let it cool.
Take the pie crust and place sliced Bananas on the bottom of crust
Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix
Spoon the Pudding Mixture evenly over the Bananas
Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell.
Cover and chill for at least 4 hours, or until ready to serve.
May garnish as you desire.

Tis the Season #12
Lemon Ice Boxed Pie  One of my students is making this for Thanksgiving
·         1 graham cracker crust (9 inch prepared)
·         14 ozs sweetened condensed milk
·         1/3cup fresh lemon juice
·         12 ozs frozen whipped topping (thawed)

1.  Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill.

Sunday, November 4, 2012

Taco Soup tis the Season #3 Saturday
1 can (15 ounce size) pinto beans, rinsed and drained
1 can (15 ounce size) kidney beans, rinsed and drained
1 can (8 ounce size) tomato sauce
1 can (28 ounce size) crushed tomatoes
1 can (15 1/2 ounce size) whole kernel corn
1 envelope taco seasoning mix
1 envelope Ranch salad dressing mix

1 package of hamburger meat cooked and drained
Mix all ingredients together in crockpot. Cook on LOW for 4 hours.
Chocolate Biscuits tis the Season #4 Sunday
2 large cans of Butter Flavor Biscuits
Cut them up into fourths
Mix the following gravy recipe
Chocolate Gravy:
  • 1/3 stick butter
  • 2/3 cup sugar
  • 1/3 cup cocoa
  • 2 cups whole milk
Heat butter in a cast iron skillet over low heat. Mix in sugar and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well. Whisk in remaining milk, stirring constantly, being careful not to scorch. Pour over biscuits place in oven and bake until biscuits are done about 10 to 15 minutes. Yum- Yum.

Chocolate Reindeer Donuts tis the season #5 Monday


·         Chocolate Frosted Mini Donuts
·         Peanut M&M's®
·         Round Pearl Sprinkles
·         Mini Pretzel Twists


1.      Press a red peanut M&M® into the hole of the chocolate frosted mini donut.
2.     Press two round pearl sprinkles into the chocolate frosted mini donut for the eyes.
3.     Break a mini pretzel twist in half and press them into the top of the donut for antlers.

Thursday, November 1, 2012

This is the pie that some of my kiddos are making to take home this upcoming Thanksgiving season
Million Dollar Pie I
·         14 ozs sweetened condensed milk
·        1/2 cup lemon juice
·         12 ozs frozen whipped topping (thawed)
·         20 ozs crushed pineapple (drained)
·         11 ozs mandarin oranges (drained)
·         21 ozs cherry pie filling
·         2 graham cracker crust (9 inch)

1.     In a medium bowl, combine condensed milk and lemon juice. Fold in whipped topping.
2.     In a separate bowl, mix together pineapple, oranges and cherry pie filling. Gently fold mixture into condensed milk mixture.
3.     Pour entire mixture into pie crusts. Cover and refrigerate overnight.

Wednesday, October 31, 2012

Tis the Season #1 
Easy Pecan Bars
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan.  Firmly press perforations to seal.  Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.