Wednesday, December 30, 2015

Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole

Get ready for a huge, cheesy, comfort-food casserole fit for a crowd.
Fall dinner to me are big crockpot meals and huge casseroles. This one fits the bill. I really love this one because it takes the hassle out of stuffed peppers and just makes a casserole out of it instead. And don't underestimate when I use the word huge - I mean HUGE! This barely fit into my 9x13 baking pan, so get ready for loads of leftovers or split it into two pans to freeze. I haven't done this, but I bet it would be just fine to halve the recipe too, if needed. You'll love this one!

Cheesy Stuffed Pepper Casseroleserves 10 - 12
from Five Minutes for Mommy
2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen diced onion
29 oz can diced tomatoes, drained
3 (14 oz) cans tomato sauce
2 (14 oz) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

Brown ground beef in a large stock pot, drain, remove from pan and set aside. 
Heat oil in stock pot on medium high heat and add green peppers and onion. 
Saute 5-10 minutes or until softened, stirring occasionally. 
To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. 
Bring to a boil, then reduce heat and simmer 5 minutes. 
Stir in rice and ground beef. 
Pour into a 9x13 baking dish. 
Top with shredded cheese. 
Bake at 350 for 12-15 minutes or until cheese is melted.

Wednesday, December 23, 2015

Monkey Bread (Biscuit Cinnamon Roll Bread made in a Bundt Pan)

Sticky Bun Breakfast Ring
(Yvonne says...this is my picture of the one I made!)

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits (I use Grands Buttermilk Biscuits and cut them into 4ths more like Monkey Bread)
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

**  Note from the author: I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

Tuesday, December 22, 2015

RumChata Hot Chocolate


1 part RumChata
1 part Jack Daniel's Tennessee Fire
Mug of Hot Chocolate

Combine ingredients in a mug and enjoy!

Saturday, December 19, 2015

Ham & Cheese Pinwheel Sandwiches

I found this at Country Cook Website and since I happen to have some pizza dough in the fridge...I just decided to give this one a try this week!

From the original blog:  "They would even work for a Christmas morning breakfast with the thinly-sliced ham and Swiss cheese making a savory alternative (or addition!) to cinnamon rolls. Using prepared pizza dough made it quick and easy after a morning with the cattle. I served the sandwich pinwheels with some fresh grapes for a quick and easy noon meal, but they would be equally tasty on a holiday buffet.

The taste is similar to the "Funeral Sandwiches" made with King's Hawaiian rolls. The sandwiches are marinated in a buttery sauce with both sweet and savory components. And poppy seeds also dress up the appearance - making festive accessories to a holiday appetizer spread.

Enjoy ... whether for lunch, supper, a party or for Christmas morning!"

Ham and Cheese Pinwheels

1 can classic-style refrigerated pizza crust in a tube
3/4 lb. thinly-sliced deli ham
12 slices Swiss cheese, thinly sliced

1/2 cup butter
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. poppy seeds

Preheat oven to 350 degrees. Coat a 12- by 8-inch baking pan with cooking spray; set aside.

Unroll the pizza dough onto a cutting board and press into an approximately 13- by 18-inch rectangle. Top with ham slices, then cheese slices. Roll up tightly, like for cinnamon rolls. When you reach the end, pinch the seam together and flip the roll so the seam is face down. Cut into 12 slices, each approximately 1 inch wide. Arrange in prepared baking dish.

For glaze, melt butter in a microwavable measuring cup. Stir in remaining ingredients, whisking until all ingredients are well combined. (If you need to, heat a little more in the microwave until the glaze is smooth and all ingredients are combined.) Pour the glaze evenly over the rolls.

Cover and refrigerate for up to 24 hours before baking. Or bake immediately, uncovered, for 25 to 30 minutes until golden brown. (Mine took a little longer than that to get brown. Just keep watching them!)

Salad Dressing--Ranch Salad Dressing and Dip

My niece told me about the Heavenly Homemaker Blog and I can't wait to try this recipe.  I do love some Ranch!

Ranch Dressing Mix

5 Tablespoons dried minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 
2 Tablespoons dry mix with 
1 cup mayonnaise (I use Hain Safflower mayo) and 
1 cup buttermilk or sour cream. (I use buttermilk.)

For dip: Mix 
2 Tablespoons dry mix with 
2 cups sour cream or kreme fresh.

Mix up a few hours before serving, so the flavors all blend nicely.

The jar on the right is the mix, which costs pennies compared to a packaged mix! The jar on the left is the ranch dressing all made up and ready to go on our salad.

The Heavenly Homemaker Blog says:  Rhonda even suggested using this ranch dressing mix in my Ranch Potato Wedges recipe. It works GREAT!

I shall never buy another ranch dressing packet again. Rhonda – you rock!

Salad Dressing--Thousand Island (healthier version)

This comes to me from Heavenly Homemaker Blog via my niece Nicole.  Nicole didn't say that they have tried this one but I do like having Thousand Island Dressing on Burgers a la Big Macs.  ;)

Thousand Island Dressing

1 cup mayonnaise ( I use Hain Safflower)
1/3 cup ketchup
1/4 cup pickle relish
1 Tablespoon minced onion
1 hard boiled egg, chopped (optional)

Mix ingredients, cover and chill.

Healthier dressings (aka dressings with NO high fructose corn syrup or MSG) to tickle your fancy…

Salad Dressing--Italian

This comes from Heavenly Homemakers Blog via my niece Nicole.  She says the Italian is to DIE for and tastes like an Italian Dressing from a really high end restaurant!  She had me at to DIE for!  ;)

More Healthy Salad Dressing Recipes! Italian and Thousand Island

Italian Dressing Mix

1 1/2 teaspoon garlic powder
1 Tablespoon onion powder
2 teaspoon oregano
1 Tablespoon dried parsley
2 teaspoons sea salt
1 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon dried celery flakes

Shake ingredients together and store in a jar. (It doesn’t really have to be a jar…I just really love my jars…)

To make Italian salad dressing: Mix 
2 Tablespoons dry mix with 
1/4 cup vinegar (I prefer red wine vinegar), 
2 teaspoons water and 
1/2 cup olive oil.

You can also use this dry mix (2-4 Tablespoons) to make Italian Roast Wraps!

I like to use Italian Salad Dressing as a marinade for Chicken that I am going to slap on the grill.  Can't wait to give this one a try!

Tuesday, December 15, 2015

Crockpot Meatballs or Little Smokies with Grape Jelly!!!!

I have had these before and oh Yeeeeuuuuummmmm....Lick the pot yummy!  Swoon!

Cooking Time: 6 hrs in the crockpot
Recipes Makes: 12
Calories: 369 Carbs: 30 Fat: 20 Protein: 26


1 (32oz) jar of Grape Jelly
1-2 (12oz) bottle Chili Sauce or BBQ Sauce (I have made it with KC Masterpiece BBQ Sauce)
1 package of Meatballs (26 count) OR 2-4 pkgs (Hillshire Farm) Little Smokies

You can also use your homemade meatballs, throw them in the freezer for about 20 minutes after you roll them up so they'll hold their shape in the Slow Cooker.


Throw it in a CrockPot for 6 hours on LOW ­ or just until everything is heated, Easy! :)

Saturday, December 12, 2015

Funeral Potatoes Casserole (Similar to Ore Ida Hashbrown Casserole)

Pretty much the same as the Ore Ida Hashbrown Casserole but with some extra.  I like to add some meat.  Usually Ham.  
Funeral Potatoes

Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!

Serves: 12

6 Tablespoons butter, divided
¾ cup onion, diced
2 cloves garlic, minced
1 (30 ounce) bag of frozen, shredded has brown potatoes, thawed -or- 12 small potatoes parboiled and shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream, or plain greek yogurt
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon ground pepper
2 cups sharp cheddar cheese, shredded and firmly packed, divided
1½ cup crushed cornflake cereal or panko bread crumbs

Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1½ cups cheddar cheese.
Spread into a 9x13 inch baking pan. Top with remaining ½ cup cheddar cheese.
Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
Bake for 50-60 minutes or until cooked throughout and bubbly.

Recipe fromFestive Feasts

Wednesday, December 2, 2015

Mocha Scrub

1 cup ground coffee
1/2 cup organic sugar
1/2 cup brown sugar
1/4 cup coconut oil
1/4 cup grapeseed oil
1.75 ounces of melted cocoa butter

Four 4 ounce sterile jars to store the scrub 
Labels to list ingredients, instructions, and the date you made the scrub.

Begin by combining the coffee with the sugars. 
In this case, there’s no need to worry about the sugar content because the product will be rinsed off, preventing absorption. 
You can sub all organic sugar if you prefer, but the brown sugar lends a depth to the final aroma. 

In a separate bowl, mix the melted cocoa butter with the coconut oil and the grapeseed oil. 
The heat from the cocoa butter should melt the coconut oil. If it does not, warm it gently until it is all liquid. 

Pour this over the powdered exfoliants.

Combine until all of the oils and exfoliants are thoroughly mixed. 
At this point, you can add 8-12 drops of peppermint essential oil for a more invigorating minty mocha scrub if you prefer. 
Mix well.

Package the scrub in 4 ounce containers. 
While glass jars are pretty, keep in mind that this moisture laden scrub is going to be slippery, so plastic containers are safer for gift-giving. Enjoy!

This was from Vintage Remedies