Sunday, October 16, 2011

Cabbage Noodles

1 (8 ounce) package egg noodles
3 tablespoons butter
1/2 pound bacon
1 onion, chopped
1 small head cabbage, chopped
1 dash garlic salt

*Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.               

*Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.               

*Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

(I got this recipe from my Grama, but since I don't have it with me right now  I had to find one online.  This is almost exactly the one...and it is delicious!!)

Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

*Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.           

*In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.               

*Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.             

OriginaL Link  

Wednesday, October 12, 2011

Spinach Artichoke Dip

1 onion, diced
1/2 stick of butter/margarine
1 10oz package frozen spinach, thawed
1 brick cream cheese
1/2 c parmesan cheese
1/2 c sour cream
1 can artichoke hearts, chopped up
Monterey Jack cheese, shredded

Cook onions in butter until almost translucent.  Add spinach and stir together.  Add cream cheese; once it's melted add parm cheese, sour cream and the artichoke hearts.  Mix together; put in a baking dish.  Top with Montery Jack cheese and back at 350 for 20 minutes, or until bubbly.  Serve with tortilla chips.

*Make sure you squeeze the water out of the spinach really well, or else your dip will be watery.  I usually thaw it out in the microwave and then place it in cheese cloth and twist the heck out of it to remove the water. You want it as dry as possible.

Chicken Wing Dip

1 lb chicken breast, cooked and shredded
1/2 jar Franks Buffalo wing hot sauce
1/2 jar blue cheese dressing
1 brick cream cheese

Place the chicken in a pan and add the hot sauce.  Simmer for 20 minutes or so, or until the sauce has thickened up some.  Add the blue cheese and the cream cheese and cook until melted.  Place in a baking dish and bake at 350 for 20 minutes or until bubbly.  You can top this with monterey jack cheese before baking if you wish.  Serve with tortilla chips.

*This is a basic recipe.  You can add more hot sauce if you wish to make it spicier, or more cream cheese, or whatever you want!

Jalapeno Poppers

30 jalapeno peppers
2 bricks cream cheese
1 pound bacon
1 onion, diced
2 c shredded cheddar cheese

Slice bacon into small pieces and cook in frying pan.  When almost done drain off the fat and add the diced onion to the pan.  Cook until onions are almost cooked through.  Add cream cheese and stir until melted.  Add cheddar cheese and stir it up. While this mixture is cooking halve & seed the peppers. Stuff the cream cheese mixture into the peppers and place on a baking sheet.  Bake at 350 for about 20 minutes, or until the peppers have softened.

Here's what I do:
*Place bacon in freezer for about 30 minutes before needed, it makes it easier to slice through.
*I prepare the jalapenos while making the filling. 
*ALWAYS wear gloves when handling the peppers.  If not you will be sorry! 
*Keep in mind, the more seeds & white membrane you leave in the pepper, the hotter they will be.  If you like spice, leave some seeds in. There is no way to tell how hot the peppers are until you eat them.  Kind of makes life fun :-) 
*Some people add chopped mushrooms to the filling, and actually the original recipe I have for these does.  I do not put them in there because...well...I think they are nasty!
*If you have filling leftover, it goes great in mashed potatoes...just sayin'...

Tuesday, October 4, 2011

Apple Dumplings

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  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Original Link

Tupperware Bread

Best home made bread ever, and so simple....

3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour


TIP: If you don't have a tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.

1. Using your large tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a damp dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.

Simple, Hearty White Chili

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  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-1/2 Tablespoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

*Ok, I do not do dark meat chicken, so I use 3 cups of cooked chicken breast. 
*I have used the dried beans before, but I have also subtituted 2 cans of drained & rinsed canllini   beans also. 
*I don't use the cornmeal, I use flour.  The cornmeal gave the chili a texture I didn't care for.
*I have made the both on the stove top & in the crockpot and it is great either way.
***This is THE BEST white chicken chili I have ever eaten!!***

Original Link

Broccoli Cheddar Soup - Panera Style

  • 2 T. Butter, melted
  • 1 large onion, chopped
  • 1/2 c. butter, melted
  • 1/2 c. all purpose flour
  • 4 c. half and half
  • 4 c. chicken broth
  • 1 lb. fresh broccoli
  • 2 cups, julienned carrots
  • salt and pepper, to taste
  • 1/2 t. nutmeg
  • 16 oz. sharp cheddar cheese, grated
Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. 

Add salt and pepper. The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

Makes 8-10 servings.

Original Link here