Cornbread Salad

This was one I didn't think I'd like but when one of my Police Department officers brought it in I gobbled it up. Thank you so much Jason for sharing this! It's quick and easy and get's great reviews! And yes in the picture I forgot the bacon, I actually made it accidentally without bacon but it was still great.

1 box jiffy cornbread use the box recipe then cool and crumble
1 can diced tomato's drained
1 bunch green onions diced
1 package bacon cooked, drained and crumbled
Mayonnaise

Mix crumbled cornbread,tomato's,green onions,and green onions together. Then add mayo to it until you get all the cornbread covered. This means about 2 big spoonful's for mine, mix well then chill.

Pioneer Woman's Cinnamon Rolls

I should first say I've heard rave reviews on these, but apparently I did something wrong. Mine were too sweet and coming from me that's saying something. But I'll post it and if anyone can give feedback would be appreciated, the dough tasted great!. Recipe courtesy of Pioneer Woman

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

No Bake Cookies

This comes from an old fundraiser cookbook I had rediscovered, I had forgotten how much I love these things. But mine never end up stiff enough, but they all disappeared quickly!

2 c Sugar
1/4 c cocoa
1/2 c milk
1 1/2 sticks butter
1 tsp vanilla
1 pinch salt
1/2 c peanut butter
3 cups quick cooking oats

Mix in saucepan-sugar,cocoa,butter and milk. Cook on medium heat till mixture begins to boil, remove from heat. Cool 1 minute then add vanilla,salt,peanut butter, and oatmeal. Stir well, drop by teaspoon on wax paper and allow to cool.

Spinach Artichoke and Mushroom Quiche

Another adaption from Recipezaar that I did my own reworking's on, this got rave reviews from my co-worker who begged for it. Easy to make and tastes like something from a fancy restaurant.

Ingredients- Makes 2 Quiche's

• 4 garlic cloves, chopped
• 2 green onions chopped
• 1 bag spinach
• 1 tablespoon butter
• 7 ounces canned artichoke hearts, chopped
• 1/4 cup pine nuts, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 3 cups milk
• 2 cups asiago cheese, grated - I use whatever I have on hand usually mozzarella or a mix
• 2 pie shell 
• 2 small can's cut mushroom's

Directions

1. 
   
   
   
   

   Preheat oven to 375°F.

2. Sauté garlic and shallots in butter until softened, 1-2 minutes. 
3. Add spinach and sauté until wilted.
4. Add chopped artichokes, pine nuts, seasonings and remove from heat.
5. Pour into a large bowl to cool.
6. Add eggs, milk and cheeses, stirring to mix everything well.
7. Add to pie shell.
8. Bake 45 minutes to 1 hour or until set.

Olive Garden Style Minestrone Soup

This is an easy and tasty dish plus it's great if you are dieting. The recipe came from Recipiezaar and I adapted it to fit my needs.  I add a bit of Parmesan cheese to the top of mine and it reheats nicely as well.

 

Ingredients

• 3 tablespoons olive oil or I use cooking wine/sherry
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (Do not use chicken broth! I was unable to find this at Walmart but my Kroger's had it)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans garbanzo and white kidney beans drained- I do one of each
• 1 (14 ounce) can diced tomato
• 1/2 cup carrot shredded
• 2 tablespoons minced parsley- or you can do dried according to taste I just start shaking it in!
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper-I just use my grinder and do  a few turns since I'm not a pepper lover
• 1/2 teaspoon dried basil
• 1/4 teaspoon  dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach-I use a normal size bag
• 1/2 cup small shell pasta- I get the salad shell size

 

                                            

Directions

1. 
   
   
   

   Heat three tablespoons of olive oil/wine or sherry over medium heat in a large soup pot.

2. 
   
   
   
   

   Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

   

    

3. 
   
   
   
   

   Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Chicken Chicken

Since I'm in an apparent cooking bug/blogging mode today I'll share what I'm making for dinner tomorrow. This is one that can be made the night before and takes an hour to bake. It's easy and tasted divine! I got this from Christy over at Southern Plate. She has the best recipies and they are easy,cheap,and taste great! I highly suggest checking her out. Plus I love how "southern" she is and so enjoy reading her posts. Oh and this ranks good on the "husband scale" by that I mean my husband doesn't get excited over much but this got a "pretty good make it again ranking" that doesn't sound like much I know but from him it's high praise.

Chicken Poulet

• 2 chicken breasts, cooked and shredded
• 1 Cup Shredded Cheddar Cheese
• 1/2 C Mayo
• 1/4 C Green Onions
• 4 eggs
• 1 stick margarine
• 2 Cups Chicken Broth (a )) ounce can
• 16 ounce pkg Peppridge Farm corn bread stuffing mix
• 1 cup milk
• 1 cup water
• 1 can cream of mushroom soup
• Sprinkling of salt

Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

Beyond Awesome Oreo Cheesecake Cupcakes

I got this recipie from Keeper Worthy Recipes and apparently it is from Martha Strewart's cupcakes(which I will be adding to my Christmas wish list. Really these things are better than well you get the idea. At least that was how my coworker rated them. Make sure that you inform your family though that the Oreo's are off limits. As my husband ate several and messed up my ratio he has hopefully since learned his lesson. I then what I had left in an 8x8 pan and baked but it was not as great as the cupcakes.

Cookies and Cream Cheescake Cupcakes


42 Oreos, 30 left whole, 12 coarsely chopped
2 lbs cream cheese, room temperature ( yes, 2 lbs)
1 cup sugar
1 tsp vanilla
4 large eggs, room temperature,lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275.

Line cupcake pan with paper liners,put I whole cookie in each cup.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt . Stir in chopped cookies, by hand.

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.


These will disappear quickly and are very easy to make. I'll add photos when I make them again which won't be long!

The View from My porch and Pumpkin Bread

Pumpkin Bread Recipie from Country Woman and Taste Of Home
This is my second batch and man are these yummy! Not too overpoweing and very moist!

Ingredients

• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup cold water
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

• In a bowl, beat the sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 75-80 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.

One of my favorite recipes ever!

Strawberry Pizza

1 pkg. refrigerated sugar cookie dough or chocolate chip(which is what I use) (20 oz.)
1 pkg. softened cream cheese (8 oz.)
1/3 Cup confectioners sugar
1 tub (8 oz.) Cool Whip (In Strawberry or Regular Flavor)
2 Cups Strawberries
1 Package Strawberry Glaze

1. Preheat oven to 350°. Press the sugar cookie dough into a 12 inch pizza pan. Make sure you spray the pizza pan with cooking release spray first. Bake about 20 minutes or until golden brown. Cool Thoroughly. I bake mine ahead of time to put together easily
2. Beat the cream cheese and sugar together with an electric mixer until well blended. fold in Cool Whip.

3. Spread the cream cheese mixture evenly over cookie crust. Top with strawberries and glaze. This is great the first day but leftovers are my favorite!

Greetings

Sorry I'm been MIA I retook the ACT last week(need an additional point in Math for my nursing) and have been a bit bummed over my house. My plans and dreams of it being done for Christmas haven't happened. So needless to say I'm trying to work around it, I'm sharing photos of the fudge I made tonight and my kitchen. The kitchen has been torn apart since August, and it's driving me beyond batty. This fudge is delish and is great as peanut butter as well, I usually do mine for 8 minutes and have great results!

MICROWAVE FUDGE

1/2 c. butter 2 c. sugar 1 (5 oz.) can (2/3 c.) evaporated milk 2 c. tiny marshmallows 1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces or butterscotch-flavored pieces or peanut butter flavored pieces 1/2 tsp. vanilla 1/2 c. chopped walnuts or peanuts (optional) Line an 8x8x2 inch baking pan with foil, extending foil over the edges of the pan. Butter foil, set pan aside. In a 3-quart microwave-safe casserole, place butter. Microwave on high uncovered 1-2 minutes or until melted. Stir in sugar and evaporated milk. Cook uncovered on high 7 to 10 minutes or until candy reaches soft ball stage. After 7 minutes, check every 30 seconds. To test for soft ball stage, drop syrup into very cold water. The syrup should form a ball that immediately flattens and runs between your fingers. Add marshmallows, chocolate, and vanilla. Stir in marshmallows and pieces until melted and blended into mixture. Add nuts, if desired. Quickly turn fudge into the prepared pan. While fudge is warm, score into 1-inch squares. Cool to room temperature. Cover and chill in the refrigerator for several hours or until firm. When fudge is firm, grasp the foil edges; lift foil and fudge out of the pan. Remove the foil; cut fudge into squares. Store tightly covered in the refrigerator. Makes 2 pounds.

Monday Musings...

Well it's Monday which is usually my Friday(gotta love law enforcement days off) but I've got CPR rectification tomorrow. Then the rest of the week off!! Yay I might actually get to bring most of my stuff back in my house. I've scheduled to meet with my advisor at college, after 6 years out I'm stoked to be going back. I'm also planning on going to see Twilight when it comes out Friday at midnight with one of my BFF's Ashley!
In other news I tried some great recipes on Sat/Sun that I got from Southern Plate I made her Pumpkin Spice Muffins and Go Bama Steak sandwiches. Both rocked and were quick and simple, I'm looking forward to trying more of her stuff. On another note please cross your heart,cross your fingers, do rain dances or whatever you can think of- so I can get my kitchen back together. It's been 4 months and I'm beyond loopy!

Cheese Ball/Baked Chicken Salad Recipes

these are favorites in my family I'd love to share
CHEESE BALL

2 8 OZ PKG CREAM CHEESE, softened
3 PKGS CHIPPED BEEF



6 green onions and tops, chopped fine
dash Worcestershire sauce
dash Accent or seasoned salt
dash garlic powder

Cream the cheese; add 2 and 1/2 pkgs chopped beef, reserve the 1/2 pkg for rolling cheese ball. Add onions and seasonings to taste. Form in a ball and roll in remaining beef.

Baked Chicken Salad
3 TO 4 LB CHICKEN, COOKED, SKINNED AND DICED (I just drop a whole chicken in crock pot, no water or anything else....4 hours on high)



3 STALKS CELERY – DICED



½ CUP ALMONDS, SLICED



½ TSP SALT



½ TSP GRATED ONION



2 T. LEMON JUICE



I CUP HELLMAN'S MAYO



½ CUP SHREDDED CHEDDAR







COMBINE ALL INGREDIENTS. PLACE IN BAKING DISH AND TOP WITH 2/3 CUP CRUSHED POTATO CHIPS



BAKE AT 350 FOR 20 MINUTES.