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Misty

Banned
Dec 15, 2011
2,769
752
Pineapple Pretzel Salad

3 cups crushed pretzels
1 cup butter, melted
8 ounce package cream cheese
1 cup sugar
8 ounce container cool whip
2 (20 ounce) cans crushed pineapple~DO Not drain~
1/2 (3.4 ounce) package instant vanilla pudding mix
Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake at 350 for 10 minutes.
3.Cream together cream cheese and sugar. Fold in cool whip. Spread over cooled crust. Combine pineapple reserve 1 cup pineapple and pudding mix. Spread over whipped topping layer. Place reserved pineapple on top. Chill until serving.
 

Misty

Banned
Dec 15, 2011
2,769
752
Loaded Baked Potato Soup

8 potatoes, peeled and cubed
1/2 cup butter (margarine)
1 cup Idaho Potato flakes
6 cups milk (2%)
2 cups chicken broth (low sodium)
1/4 cup chopped onion
1 (8 ounce) container sour cream (low fat)
16 oz shredded Cheddar cheese (low fat)
8 oz Velveeta Cheese, cubed (2%)
Real bacon bits
2 cups broccoli florets
salt, pepper and granulated garlic to taste

DIRECTIONS:
1. Place cubed potatoes into a stock pot and cook until soft but not mushy. They should break apart with a fork with a little effort.

2. When the potatoes are finished cooking strain MOST of the water off, leaving a little in the pot as a thickener. Transfer to a separate bowl.

3. Over a medium-high heat gradually stir in milk, butter and chicken broth and seasonings. Then add Velveeta cubes. Bring to a low boil stirring continuously to avoid sticking, reduce heat, stir in the cooked potatoes, onion, broccoli, bacon bits and 8 ozs of shredded cheddar cheese.

4. If soup needs thickening, slowly mix in potato flakes.

Cook for about 5 more minutes.
 

Misty

Banned
Dec 15, 2011
2,769
752
Mmmm, butternut squash

Butternut Squash and Apple Casserole

2 cups butternut squash, cubed into bite size pieces or 20 ounces precut squash
2 large apples, peeled, cored and sliced
1/4 cup brown sugar blend
1/4 cup cold light margarine
1 tablespoon flour
1/4 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
Directions
Place squash & apples in a 9x13 baking dish.
Blend rest of ingredients until crumbly.
Sprinkle on squash and apples.
Cover and bake at 350 for 45-50 minutes.
 

Misty

Banned
Dec 15, 2011
2,769
752
Chicken Tortilla Stack.

8 oz sour cream
1 tablespoon hot sauce
½ teaspoon seasoning salt
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Mozzarella cheese
2 tablespoons vegetable oil
5 9-inch flour tortillas
2½ cups cooked chicken, shredded or cubed
6 green onions, sliced
shredded lettuce, tomatoes, diced avocados, additional sour cream - for topping
Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray.
In a small bowl, combine the sour cream, hot sauce and seasoning salt.
In another bowl, combine all 3 cheeses.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Working with one tortilla at a time, add to the hot oil to crisp up, flipping over when the first side gets lightly brown. Continue with the remaining tortillas, adding more oil if needed.
To assemble the stack, place 1 tortilla on the bottom of the springform pan. Spread on ⅕ of the sour cream mixture, followed by ¼ of the chicken, 2 tablespoons of green onion, and ⅕ of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil.
Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with the remaining green onions, lettuce, tomato, avocados and more sour cream, if desired.

12065876_10207701857489090_1782042127335797666_n.jpg
 

Misty

Banned
Dec 15, 2011
2,769
752
Southern Maple Pecan Pie

1 cup brown sugar
1 cup maple syrup (pure maple syrup is best)
3 eggs
1/2 stick of butter or margarine, melted or 4 tablespoons
2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecans, chopped or whole
1 unbaked 9 inch pie crust
Whisk sugar, syrup, eggs, butter, vanilla, and salt together in bowl. Add pecans. Pour into crust. Bake in 400 degree oven for 10 minutes. Reduce heat to 350 degrees and cook approximately 30 – 40 minutes longer until filling is set in center.
 

Misty

Banned
Dec 15, 2011
2,769
752
Seven-Layer Salad

(recipe from Southern Lady)
Makes 10 to 12 servings
5 cups chopped green leaf lettuce
2 cups seeded, chopped tomatoes
2 cups chopped yellow bell pepper
1 (12-ounce) package frozen green peas, thawed
2 cups chopped radishes
2 cups diced seedless cucumber
Seven-Layer Salad Dressing (recipe follows) Garnish: shredded Cheddar cheese, crumbled cooked bacon
1. In a 3 1/2-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber. Top with dressing, spreading edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.

Seven-Layer Salad Dressing
Makes about 2 cups
2 cups mayonnaise
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons onion powder
1/2 teaspoon ground black pepper
1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.
12088479_10153580783882324_1041760667338341616_n.jpg
 

Misty

Banned
Dec 15, 2011
2,769
752
Add some Brown Sugar & Mustard Glazed Salmon to your salad and you have a meal!

-2 6oz salmon fillets
-1 teaspoon of salt
-1/2 teaspoon of pepper
-2 garlic cloves, grated
-1 tablespoon of mustard
-1 tablespoon of brown sugar
-1 pinch of red pepper flakes
-1 1/2 tablespoon of Canola oil
-lemon or lime wedges, to garnish

1. Preheat the oven to 400 degrees.

2. In a bowl, combine the salt, pepper, grated garlic cloves, mustard, brown sugar, red pepper flakes, and Canola oil until a paste has formed.

3. Liberally season the fish with salt and pepper. Then smear the paste onto the flesh side of the fish.

4. Heat a cast iron skillet (or oven safe) on the stove and then add a bit of oil to the pan. Cook the fish skin side down first until it’s golden brown on one side, then flip and place in the hot oven to cook through. Cook until the desired temperature has been reached.

5. Garnish with fresh lemon or lime wedges.
 

Misty

Banned
Dec 15, 2011
2,769
752
And then for desert...Crock Pot Cherry Dump Cake

21 oz can Cherry Pie Filling
1 yellow cake mix
½ cup butter, melted
Instructions
Pour Cherry Pie filling into greased crock pot
Combine dry cake mix and butter until crumbly, sprinkle over cherry filling
Cook on low for 4 hours or high for 2 hours!!!!
 

Misty

Banned
Dec 15, 2011
2,769
752
Crazy Good Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.
Pour into prepared baking pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
 

Misty

Banned
Dec 15, 2011
2,769
752
Pecan Pie bars

Crust

1 cup graham cracker crumbs (I put the crackers in a plastic bag and crush them with a rolling pin until I get a cup)

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup rolled oats, uncooked (can use the minute or instant oat, too)

1/2 cup brown sugar

1 1/2 sticks or 12 tablespoons or 3/4 cup butter, softened

In a large mixing bowl combine the graham cracker crumbs, all-purpose flour, whole wheat flour, rolled oats and brown sugar. Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs. Spray a 9 x 13 casserole dish with cooking spray and press your crust into the bottom of the dish. Bake in preheated 350 degree oven for 15 minutes. Remove and set aside.

Topping for Crust

5 eggs

3/4 cup dark corn syrup

1 teaspoon vanilla extract

1/2 cup white granulated sugar

1 1/2 to 2 cups pecans

Beat eggs (I just do this with a wire whisk). Add corn syrup, vanilla and granulated sugar. Mix well. Pour this over your crust. Sprinkle the pecans over the top. Reduce oven heat to 300 and bake 45 to 50 minutes until sets up. Remove from oven and let cool about 10 minutes before cutting.
 
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