Saturday, January 31, 2015

Crescent Pie Bites

I tried this recipe - all I can tell you - it's over the moon. I put apple pie filling in mine and served it for breakfast -

Crescent Pie Bites

1 (21 oz.) Can Pie Filling (Any Flavor)
2 Tubes Crescent Rolls
1 cup Powdered Sugar
2 Tbsp. Milk

1. Preheat oven 375.
2. Spray two muffin tins with cooking spray (If you only have one tin, you will have to make two batches)
3. Open crescent roll cans and lay out the crescent roll dough flat.
4. Separate into individual sections and lay each piece in the muffin tins, widest section at the bottom.
5. Put pie filling into each crescent roll.
6. About 1-2 Tbsp. per crescent.
7. Gather the edges of the dough and fold up around the filling.
(It's ok if there are some gaps.)
8. Bake for 12 to 15 minutes.

★ NOTE: You want the tops to be brown and the dough to be completely done. ★

For the glaze:
1. In a bowl whisk the powdered sugar together with the milk until smooth.
2. Use a spoon to drizzle glaze over each pie bite.
Makes 16.

Ham and Mac Bake

Ham and Mac Bake
1 package macaroni and cheese dinner mix
1 1/2 cups cubed cooked ham
1 1/2 cups shredded cheddar cheese
1 cup cottage cheese
1/2 cup sour cream
1/2 cup chopped onion
1/4 ground black pepper
1/4 cup soft bread crumbs
1 teaspoon dried parsley flakes
1 tablespoon butter, melted

Preheat oven to 375 degrees F. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of the cheddar cheese, the cottage cheese, sour cream, onion, and pepper. Transfer mixture to an ungreased 1-1/2-quart baking dish.
In a small bowl, combine bread crumbs and, if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.
Bake, uncovered, about 30 minutes or until mixture is heated through and crumbs are golden.

Pineapple Upside Down Cake

10 maraschino cherries, halved
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. 
Remove from heat, and sprinkle brown sugar evenly over pan. 
Arrange pineapple slices to cover bottom of skillet. 
Distribute cherries around pineapple; set aside. 
Sift together flour, baking powder, and salt. 
Separate the eggs into two bowls.
In a large bowl, beat egg whites just until soft peaks form. 
Add granulated sugar gradually, beating well after each addition. 
Beat until stiff peaks form. 
In a small bowl, beat egg yolks at high speed until very thick and yellow. 
With a rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. 
Fold in 1 tablespoon melted butter and vanilla. 
Spread batter evenly over pineapple in skillet. Bake at 325 for 30 to 35 minutes.

Dr. Pepper Cake

Dr. Pepper Cake,
1 cup butter
1 cup Dr. Pepper
4 tablespoons cocoa powder
1 1/2 teaspoon cinnamon
3 cups flour, sifted
2 cups sugar
1/2 teaspoon salt
2 eggs,beaten
1/2 cup buttermilk
1 teaspoon baking soda

1/2 cup Dr. Pepper
1/4 cup butter
3 tablespoons cocoa
3 cups confectioners sugar, sifted
1/2 cup pecans, chopped optional
1 teaspoon vanilla extract

Heat Dr. Pepper with butter, but do not boil. Set aside. Sift together flour, sugar, cinnamon, salt, and cocoa set aside. Combine eggs, buttermilk, vanilla, and baking soda mix well. Add hot Dr. Pepper mixture to flour mixture. Stir in egg mixture, and blend well. Pour into greased and floured 15x10-inch sheet cake pan or 2 round cake pans. Bake at 350 for 25 minutes for sheet cake and 15 minutes to 20 minutes for round cake pans.

A few minutes before cake is done make frosting. In a saucepan over medium heat combine Dr. Pepper,and cocoa bring to a simmer. Remove from heat add remainder of ingredients and mix well. Spread on cake.

Ant Killer

Health Digest with Donnie Gorden and 23 others

I just had several of y'all ask me about getting rid of ants. Be sure to SHARE the pic so you can save it to your Facebook wall! IT WORKS!!! -

This is a LOW COST method to get rid of ANTS once and for all.
~One Cup Sugar
~THREE Tablespoons Boric Acid or Borax Laundry Soap
~THREE Cups of Warm Water

Mix the Sugar and Boric Acid together and slowly add the warm water, stirring all the time so the mixture will not get lumpy. Store is in a sealed jar and whenever you see ants simply take a used soda bottle or milk jug lid. Put a cotton ball in the lid and saturate the cotton ball with your sugar and boric acid mixture. It will not take much, just enough to fill the lid, if you spill any over the edge leave it, this will only attract the ants even more.

When you see the ants drinking the mixture, DO NOT kill them, let them drink and take the mixture back to the colony. This should kill the entire colony. In a day or two the entire colony should be gone.

***If you have small children or pets make certain they cannot get to this mixture since Boric Acid is hazardous.

NOTE FROM ME:  I have also heard that just mixing the dry sugar and boric acid will do the trick as well.

Dunkaroo Dip

I can't even think of anything to say to this except...well, let's give 'er a try!  :)
The New HOT 105.5 with Pam Sweeney

I know we are a radio station, not a cooking show... But COME ON!!! You know how badly you want to try this.

1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)
2 cups plain yogurt
1/2 container of cool whip.
Serve with animal crackers or graham crackers.

Friday, January 30, 2015

Simple Fried Rice (Sumo Recipe Incl)

MY NOTE:  I channeled my inner Sumo on this recipe as follows:
Squeeze some Coconut Oil into the pan and add a good bit of minced garlic
Allow to become fragrant
Plop some butter into the pan
Add the eggs and green onions and stir fry until the eggs are done.
Now add a bit more butter to the mix
add the cold white rice
squirt with soy sauce (I used reduced sodium) until it is the color you like
put in frozen peas and carrots
put lid on pan and allow to steam and fragrance of all ingredients to meld and soften and heat up the rice
Stir together well and add more soy sauce as desired to taste.

When it comes to simple side dishes, there's nothing like fried rice. Without meat, it makes for a great appetizer, and with some easy additions it can also make for a great side. We wanted to make our own, and thus began looking for the perfect recipe.

There are a few good secrets to any fried rice recipe. First, the rice should be long grain rice as opposed to short grain and sushi rice. The rice should also be cold and leftover, firming it up slightly. If it's too fresh, the rice will just turn out mushy. The next trick is to keep a very hot skillet or wok. The hotter the better, and make sure it's hot before adding the rice. finally, the last secret is restraint. Don't add too many ingredients, and certainly don't add too much sauce. Just add enough to flavor the rice, but not overpower. Keep reading below for our favorite recipe...

Simple Fried Rice

(makes 6-8 servings)

2 cups cooked rice
2 tablespoons sesame oil (I used coconut oil because I couldn't find Sesame)
1 small white onion chopped (I left out the onion)
1/2 cup frozen peas and carrots, thawed.
1 clove garlic, minced  (I added much more garlic than this)
2 1/2 tablespoons soy sauce
1 teaspoon oyster sauce (optional)  (I didn't use the Oyster Sauce)
2 eggs lightly beaten
2 tablespoons green onions
(I also used butter)

Heat up a skillet or wok until hot. Add the sesame oil, followed by the onions and carrots. Fry until tender.
Push the peas and carrots to the side, then pour the beaten eggs onto the other side. Scramble the eggs, then once cooked mix the eggs with the vegetables.
Add the garlic and stir until fragrant. Add the egg mixture, mix, then pour the soy sauce and optionally the oyster sauce on top. Stir and fry the rice and veggies until heated through. Finish by topping with green onions.

Recipe adapted from The Recipe Critic

Crockpot Orange Chicken

CROCKPOT ORANGE CHICKEN!! I love orange chicken, YUMMM!!
(SHARE to save to your wall to refer back to later!)

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. 
Serve chicken on hot cooked rice on platter. 
Top with orange segments and green onions. 
Serve chicken liquid in gravy boat, if desired.

Menu for 2/1-2/7 2015

Loaded Potato Buffalo Chicken

Chicken Enchilada Pasta

Simple Fried Rice

Chicken Tetrazzini

Grill Day!  Either outside (weather permitting) or inside on the old George Foreman or my cast iron grill!  This is burgers, chicken, steak--whatever catches our fancy!

Man!  Are we chicken heavy this week or what????  Oh well....  :)

Thursday, January 29, 2015

Root Beer Float Cake

Courtney Luper with Irene Jedrzej-Senyszyn and Rita Richards

You can definitely taste the root beer in this!!!

1 package of white cake mix
1 3/4 cup of root beer divided
1/4 cup of canola oil
2 eggs
1 envelope of powdered whipped topping mix
(I used Dream Whip)

In a large bowl or mixer combine cake mix, 1 1/4 cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
Pour into a greased 13x9 baking pan. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean. Cool completely before icing.
For your icing combine the remaining 1/2 cups of root beer with the whipped topping mix. Beat on high until soft peaks form. Ice cake and store in fridge.
And yes you can definitely taste the root beer in this-it's so yummy!!

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(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊  ┊  ☆
┊  ★

Wednesday, January 28, 2015

Loaded Potato and Buffalo Chicken Casserole:

NOTE FROM ME:  We had this last night and it was really GOOD!!!!  Keeper!

Loaded Potato and Buffalo Chicken Casserole:

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees.
Spray a 9X13" baking dish with cooking spray. 
In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. 
Add the cubed potatoes and stir to coat. 
Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. 
Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. 
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 
Top the cooked potatoes with the raw marinated chicken. 
In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. 
Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

Monday, January 26, 2015

Mac and Cheese, Creamy No-Boil

This is from Plain Chicken. I have made it before and it was quite tasty! I like to add some bacon and some bell peppers and all and have a SW Mac and Cheese sometimes. Yum!

Creamy No-Boil Macaroni and Cheese
adapted from

2 T Butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 tsp dijon mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked

Preheat oven to 375 degrees. Lightly spray a 9-inch pan with cooking spray. Set aside.

In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.
Reserve 1/4 cup grated cheese for topping.
In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta.
Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese.
Bake, uncovered, 30 minutes more, until browned.
Let cool at least 15 minutes before serving.

Butter Cream Icing (Marge Clark)

This is from my internet friend, Marge Clark. It is a simple Butter Cream frosting to just dash together quickly for any cake!

Butter Cream Icing:

one stick soft butter (no substitutes)
1 tsp Vanilla,
perhaps 3 cups sifted confectioners sugar.)

whip the butter,
blend in the conf. sugar,
add a splash of cold milk.
if it is too thin, add more sugar, if too thick to beat, add more sifted sugar.
This is not a recipe this is a throw together.
Spread the frosting on top of the cooled cake. (don't try to frost a hot cake, don't ask how I know!). Marge cracks me up!!!! Don't ask how I know...LOL

Real Crazy Cake

This is Mom's Real Crazy Cake recipe. She had two...a Crazy Cake and a Real Crazy Cake. She liked the Real Crazy Cake recipe best. Lucky for me she put it into some of the church cookbooks which I scanned and keep online to reference! Yay mom! Yay church cookbooks--are they the BEST or what???? Yeah, well...

"This cake was popular during the depression, and does not have eggs in it."

3 c sifted all-purpose flour
6 T cocoa
2 c sugar
1 tsp salt
2 tsp baking soda
2 tsp vinegar (all other crazy cake recipes use 2 T white vinegar. I think mom used apple cider vinegar)
2 teaspoons vanilla
10 T Salad Oil
2 c cold water

Sift together first 5 ingredients into a greased large loaf pan.
Make three depressions in dry ingredients.
Pour vinegar into one vanilla into another, salad oil into the third.
Pour water over all.
Mix until smooth (can mix with a fork til smooth).
Bake in moderate 350 degree oven for 35 min.
When cool, frost, dust with powdered sugar or serve with ice cream and chocolate sauce.

Makes 18 servings.

Monday, January 5, 2015

Wendy's Chili Copycat

Today is pretty darned cold (for Dallas, TX) and I was thinking Chili! I found this Wendy's Chili Copycat Recipe at We really like Wendy's Chili, so I hope this one is similar. From the author of the recipe: "This is a version of the famous Wendy's chili and it tastes just like it! This recipe is from Todd Wilbur's book Top Secret Recipes." I will be making this from my food storage and it is a very easy recipe to make from food storage. This will also cut down on the cooking time dramatically.

Photo by run for your life
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Serves: 12, Yield: 1 big potful

2 lbs ground beef
1 (29 ounce) cans tomato sauce (4 T tomato powder + 15 oz water for 15 oz tomato sauce)
1 (29 ounce) cans kidney beans ( with liquid)
1 (29 ounce) cans pinto beans ( with liquid)
1 cup diced onion ( , 1 medium onion)
1/2 cup diced green chili pepper ( , 2 chilies)
1/4 cup diced celery ( , 1 stalk)
3 medium tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat.
Drain off the fat.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Nutrition Facts
Serving Size: 1 (376 g)
Servings Per Recipe: 12
Calories 355.0 Calories from Fat 11532%
Fat 12.7g19%Saturated Fat 4.7g23%Cholesterol 51.4mg17%Sugars 6.3 gSodium 1041.6mg43%Total Carbohydrate 35.8g11%Dietary Fiber 12.3g49%Sugars 6.3 g25%Protein 25.5g51%