Monday, April 28, 2008

Creamy Artichoke Dip

8 oz. cream cheese
8 oz. sour cream
1 can diced green chiles (do not drain)
1 small jar marinated artichoke hearts, drained
6 oz. DiGiorno shredded parmesan cheese

Combine all ingredients together in a microwave-safe dish. Heat one minute in microwave, stir and continue to heat in 30 second increments until parmesan cheese is melted and dip is heated through. Transfer to a serving bowl, garnish with diced tomatoes and olives (if desired) and serve with shepherd's bread or tortilla chips. Quick and delicious!

Sunday, April 20, 2008

Chocolate Trifle

1 box Duncan Hines devils food cake mix
2 small boxes instant chocolate pudding
3 cups milk
2 (8 oz.) Cool Whip
4 Heath or Skor candy bars (freeze and crush)

Bake cake according to box directions in 9X13 inch pan. Cool. Mix pudding and milk and stir until thickened. Slice cake in half, making 2 think 9X13 inch layers. Layer in 9X13 inch pan 1/2 cake, 1/2 pudding, 1/2 Cool Whipe, then 1/2 crushed candy bars. Repeat and chill. If serving in a trifle dish, divide layers by one-fourth.

This is Aunt Mary Landreth's recipe. Mmmmm, so good!

Saturday, April 19, 2008

Banana Banana Bread

I especially prefer this banana bread because it has no nuts or other nonsense involved.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (I melted it to make it easier to mix)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas


Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Pour in banana mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack.

Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Yields: 12 Servings

Tuesday, April 8, 2008

Mexican Casserole

This casserole is very hearty and delicious. I didn't know what to expect while making it, but I was very pleasantly surprised at how scrumptious it turned out. The best part is that it's easy and satisfies that mexican food craving. I'm a big fan of mexican food so this hit the spot perfectly.

1 pound ground beef
1 onion, chopped
1 stalk celery, chopped
1 Green Bell Pepper, chopped
8 ounces egg noodles
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1/4 cup salsa
1 (1 ounce) package taco seasoning mix
1 -2 cups shredded mexican blend or cheddar cheese.
Preheat oven to 250 degrees F (120 degrees C).
In a large skillet over medium heat, combine the ground beef, onion, pepper, and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix. Mix well and place entire mixture into a 10x15 baking dish. Top with shredded cheese.
Bake at 250 degrees for 20 minutes, or until thoroughly heated

Friday, April 4, 2008

Classic Cheesecake

Okay, everyone has to try this cheesecake! It is so yummy, I must say. I made it for the first time this week and sent some home to my in-laws. My father-in-law called me that night to let me know that was the best cheesecake he has ever had. My husband inhaled the other 3/4's of it that same night. :) It's pretty simple too.
3 - 8 oz pkg of cream cheese (softened)
1 cup sugar
3 eggs
2 1/2 tsp. vanilla
1 pt sour cream
3 tbl sugar
1 tsp vanilla
Beat together in a large bowl cream cheese (make sure it's extra soft or it will be lumpy), sugar, eggs, and vanilla. Pour gently over baked graham cracker crust in a 9" spring form pan. Bake at 350 degrees for at least 30 minutes (may require 45 min). Take from oven and refrigerate for 30 minutes. Mix together sour cream, 3 Tbl sugar, and 1 tsp vanilla. Pour over cooked cheesecake and cook for another 5-10 minutes. Refrigerate for 24 hours. Top with pie filling of your choice.
Instead of pie filling, I used a bag of mixed frozen berries. I thawed them in a sauce pan with 3 tbl sugar and a little cornstarch and water. Once the mixture became bubbly, I poured it into a container and refrigerated it for half an hour. For every slice of cheesecake, I would pour some of the berry sauce over it. It was out of this world!
Graham Cracker Crust
1 1/4 cups crushed graham crackers
2 tbl sugar
4 tbl soft butter
- Mix well and spread evenly over bottom of pan. Bake for 10 minutes at 350 degrees. Let cool.

Tuesday, April 1, 2008

Seasoned Oven Fries

I made these last night and this is just one pre-cooked potato. They say the amount of ingredients should yield 6 potatoes but I must have had a big one. Very very yummy.

6 medium baking potatoes
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 teaspoon seasoned salt (I used Mrs. Dash and it worked great)


Cut each potato lengthwise into thirds; cut each portion into thirds. In a large reasealable plastic plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once.

Prep Time: 5 Minutes
Cook Time: 20 Minutes