Banana Pudding

Another southern girl staple! This recipe is easy AND yummy! I'm making this tonight for a cookout we're hosting at our house. Enjoy!

Banana Pudding

2 boxes instant vanilla pudding
1 8 oz container sour cream
1 reg-sized container of Cool Whip
Vanilla wafers
Bananas

Make pudding according to the directions on the box. Combine with sour cream and Cool Whip. Layer pudding mixture with wafers and bananas.

Aunt Mel's Baked Beans

In honor of spring time & cookouts, I am posting the most fabulous recipe for baked beans ever. This is from my "aunt," Mel Andrews, and I love it!

Aunt Mel's Baked Beans

1 sm can lima beans
1 reg-sized can kidney beans
1 lg can pork-n-beans
1/2 c brown sugar
1/4 c vinegar
1/2 c ketchup
1 tsp mustard
1 tsp salt
1 tsp black pepper
3 med onions, chopped and fried in bacon fat

Mix all ingredients and bake @ 325 for 1 hr.

**Note: I do not fry my onions in bacon fat. I fry them in a little extra virgin olive oil instead. Also, this serves at least 8-10.

Ma, the Meatloaf!

Every single time I make meatloaf, Barry always breaks out this line by Will Ferrell's character in Wedding Crashers. I'm making it tonight, and I've decided to name this recipe after it! For all of you Asheboro natives, this is another of Ms. Ruth's recipes, so you know it's great!

Ma, the Meatloaf!

1 lb lean ground beef (I'm using 96/4)
1 egg, well beaten
1/2 c fine, dry bread crumbs
1 1/2 c milk
3/4 c diced sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 tsp paprika
1 med onion, chopped
1 green pepper, chopped

Mix well and turn into loaf pan. Bake 1 hr @ 350.

Note: I'm sure substituting ground turkey or ground chicken for the beef would work as well.

Pimiento Cheese

Every true southern girl knows a good pimiento cheese recipe is a must-have! This one is wonderful...it has a little kick, but it is sure to get raves from those who try it. I'm making it to have for sandwiches, but it works great as an appetizer w/ gourmet crackers. You can also hollow out a bread bowl, bake it til it's bubbly and serve with fresh bread cubes. Any way you make it, it's delicious!

Pimiento Cheese

1 10 oz can Rotel Original, drained
1 cup mayo (I'm using the olive-oil based mayo...it works fine, but fat-free and other low-fat mayos do not work well. They make it too watery)
1 tsp Worcestershire sauce
1/2 tsp salt
16 oz (or more, if needed) shredded sharp cheddar cheese
1 4 oz jar chopped pimientos, drained

Stir together first 4 ingredients in a large bowl. Stir in cheese and pimientos.

Chicken Tetrazzini

Watch out, Chicken Tetrazzini is really good (please see video below from the Maury Povich show)--just ask Paul--he love it!!!!!

www.youtube.com/watch?v=_RZxbKvD1YQ

Chicken Tetrazzini

8 oz. spaghetti (broken in half)--cook according to directions
1 can mushroom pieces
1 onion, thinly sliced
1/4 c margarine
1/2 tsp salt
1/2 tsp poultry seasoning
3-4 c chopped chicken
1 clove minced garlic
1/4 tsp pepper
1/4 c flour
2 c chicken broth
1/2 c cream of mushroom soup
1/2 c skim milk
1/2 c grated cheese (I use Parmesan)

Saute mushrooms, onions and garlic in margarine (you can also do this in a little bit of olive oil instead, which is what I opt to do). Add flour and seasonings. Stir well. Cook 1 minute, stirring constantly. Gradually add broth and soup over medium heat, stirring constantly until thickened and bubbly. Add milk and stir until smooth. Stir in meat and spaghetti, drain. Bake @ 350 for 20 minutes uncovered in a 9x13 dish. Sprinkle with cheese, bake 5 minutes.

**Note: This recipe serves 10-12, so you could get 2 casseroles out of it by splitting it & baking in 2 smaller pans. It freezes well, so you could even save one for later!
**Disclaimer: I cannot be held responsible if anyone uses this recipe to steal your man!

Chicken Pie I

Tonight, I'm trying a new recipe for chicken pie. I have a super-easy recipe I normally use (which I will post at a later date), but I am in the mood to try something different, and this sounds great!

Chicken Pie I

3-4 cups cooked chicken breasts--chopped
1 can cream of chicken soup (I'm using low-fat)
1 can chicken broth
1 stick melted butter (I'm using 8 T of Smart Balance margarine instead)
1 1/2 c milk
1 1/2 c Bisquick

Spray a 9x13 in casserole dish with Pam, and place the chicken in it. Mix together cream of chicken soup, chicken broth and melted butter. Pour over the chicken. Mix milk and Bisquick. Pour over chicken mixutre. Bake at 375 for 45 mins or until golden brown on top.

Shepherd's Pie

In honor of St. Patty's Day tomorrow, here is my mom's recipe for Shepherd's Pie. It's very easy to make! Barry and I love it!

Shepherd's Pie

1 22 oz package frozen mashed potatoes
1 lb ground beef (I use 96/4--the leanest you can buy)
1 onion
1/2 c sliced carrot
2 T all-purpose flour
2 tsp salt, divided
1/2 tsp pepper, divided
1 c beef broth
1 lg egg, lightly beaten
1/2 c shredded cheddar cheese

Cook potatoes according to package instructions, set aside. Cook beef and onion in a large skillet over medium-high heat until beef crumbles are no longer pink. Drain and return to skillet. Add carrots and stir in flour, 1 tsp salt and 1/4 tsp pepper. Add broth, cook, stirring constantly for 3 mins or until slightly thickened. Spoon mixture into lightly greased 11x7 baking dish. Stir together potatoes, egg, remaining 1 tsp salt and 1/4 tsp pepper. Spoon over beef mixture. Bake @ 350 for 25 mins. Sprinkle with cheese and bake 5 mins more.

Lexington-Style Grilled Chicken

This recipe is from my mom. This is the first time I am trying it, but I can't wait--should be delish! For the record, I am halving the recipe and using 4 boneless, skinless chicken breasts. I am serving with mashed potatoes and sour cream green beans (you can find that recipe in my first post).

Lexington-Style Grilled Chicken

2 (2 1/2-3 lb) cut up chickens or 8 boneless, skinless chicken breasts or thighs
2 c cider vinegar
1/4 c firmly packed dark brown sugar
1/4 c vegetable oil
3 T dried crushed red pepper
4 tsp salt
2 tsp pepper

Stir together all ingredients minus the chicken until blended. Place vinegar mixture & chicken in zip loc bags; seal. Use 1/2 mixture & 1 chicken or 1/2 mixture & 4 breasts or thighs per bag. Chill chicken at least 2 hrs or up to 8 hrs, turning occasionally. Remove chicken from marinade, discarding marinade. Grill chicken on a covered grill over medium-high heat (350-400 degrees) for 35-40 mins or until done, turning occasionally.

Asparagus with Sour Cream Topping

Ok, if you haven't tried my pot roast recipe, you really need to! I'm making it again tonight because Barry loves it so much, he asked me to make it this week. So, for the second time since starting this blog, I am. This time, I'm trying a new side dish with it.

Asparagus with Sour Cream Topping

1/2 bunch of fresh asparagus
1/2 c sour cream (I use reduced fat)
2 T mayonnaise (I use the olive oil based mayo)
2 T grated Parmesean

Drizzle asparagus w/ olive oil and season w/ salt and pepper to taste. Bake @ 350 until slightly tender. Combine sour cream, mayonnaise and Parmesean cheese. Mix well and spread over baked asparagus. Broil until lightly browned and bubbly--don't overcook. Serve immediately.

**This topping can also be served over broccoli!**

Chicken & Cheese Enchiladas

I will be making these for dinner tonight. This recipe is from Ruth Pugh (fellow Asheboro natives know her & her fabulous cooking) via the Timeless Traditions Cookbook from First Presbyterian Church. They are wonderful!

Chicken & Cheese Enchiladas

1 med onion--chopped
2 T margarine
4 c shredded cooked chicken (I boil my chicken)
1 36 oz jar picante sauce, divided
1 8 oz pkg cream cheese (I use reduced fat)
1 tsp cumin
3 c shredded Mexican-blend cheese
10 6 in flour tortillas (I use whole wheat)

Heat oven to 350 degrees. Cook and stir onion in margarine in large skillet until tender (I acutally cook my onion in just a little bit of olive oil instead). Stir in chicken, 1 c picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 1/2 c cheese. Spoon about 1/3 c chicken mixture into the center of each tortilla and roll up. Place seam side down in baking dish. Top w/ remaining picante sauce and cheese. Bake for 15 mins. Buen provecho!

Chicken Swiss Casserole

I made this for the first time last night, and it was good!

4-5 chicken breasts
1 can cream of chicken soup (I used 98% fat free)
6 slices swiss cheese (shredded would also work)
1/4 c milk
2 c herbed stuffing (not prepared)
1/4 c butter--melted

Boil chicken breasts and shred them. Mix the cream of chicken soup and milk and add chicken. Put in a greased pan. Place swiss cheese slices on top. Add stuffing. Drizzle melted butter on top. Cook @ 350 for 30-35 mins.

Easy Peasy Crock Pot Pot Roast and Sour Cream Green Beans

I just made these two things for dinner last night, so what better dishes to use in my first post?! I have been making this pot roast for years. It is probably the easiest dish I make, and it is SO delicious. I have received many compliments on it. The sour cream green bean dish is like a green bean casserole w/ a new twist...very yummy!

Easy Peasy Crock Pot Pot Roast
1 roast (you choose the size and type)
1 envelope dry onion soup
1 can cream of mushroom soup (98% fat free works...that's what I normally use)
1 soup can water

Mix the dry onion soup, cream of mushroom soup and 1 can of water in the Crock Pot. Place roast in the pot and spoon some of the mixture over the top. Cook on low for 6-8 hrs.

Sour Cream Green Beans

3 cans French-style green beans
2 T margarine
2 T flour
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T onion flakes
1 pt (16 oz) sour cream (reduced fat works)
1 1/2 c crushed cornflakes , combined w/ 2 T melted margarine & 1 c grated sharp cheddar cheese

Combine margarine, flour, salt, pepper, sugar, onion flakes & sour cream in saucepan. Cook & stir until slightly thickened. Drain green beans & add to mixture. Pour into large, greased casserole dish. Cover w/ grated cheddar cheese. Sprinkle crushed cornflakes & margarine mixture over casserole. Bake 20 mins uncovered at 400F. ***Breadcrumbs can be substituted for the cornflake mixture***

Welcome!

Welcome to my recipe blog! I love to cook--the simpler the recipe, the better! Many of my Facebook friends have asked for my recipes, so I decided to start a blog to have a place to post my favorites along with any new recipes I try and love.

I am by no means a gourmet chef. You can expect a lot of soup, casserole and semi-homemade-type recipes to come. Enjoy and bon appetit!