Cream Cheese Frosting

 

Cream Cheese frosting is the way to go with most cakes in my book. The exception to this rule is wedding cake. I am a big fan of cake in general, but I gravitate to the carrot, spice, and red velvet cakes. It's cake with bonus features. I love how easy and simple this recipe is and how smooth this turns out. It is super important that you use full fat in your cream cheese. Otherwise, your frosting will be more running and less visually appealing.

Cream Cheese Frosting

1/2 C. Butter*

1 8 oz. Pkg. Cream Cheese*

3 C. Powdered Sugar

1 Tsp. Vanilla Extract

1/4 Tsp. Salt (if you have used Unsalted butter)

In a mixing bowl, combine all the ingredients and mix together until smooth and fluffy. Decorate with pipping bag or frosting spatula. Enjoy!

Chickaritoes

What on earth is a Chickarito? Strange name, delicious appetizer or add it to your Mexican style meal. This recipe is a favorite. Not one that I make a whole lot, but when I do the reviews are raving. In the past we have even used these as fundraisers for Relay for Life. They are just that good.

Chickaritoes

3 C. Finely Chopped Chicken
1 (4oz) Can diced Green Chilies
1/2 C. Chopped Green Onions
1 1/2 C. Shredded Sharp Cheddar Cheese
1 Tsp. Garlic Salt
1/2 Tsp. Ground Cumin
1/4 Tsp. Pepper
1/4 Tsp. Paprika
1 Pkg. Egg Roll Wrappers

Combine chicken, chilies, onions, cheese and seasoning in a bowl. Mix well. Open egg roll wrappers, and spread 2 T. of mixture in each one. Fold up envelope style. Fry in medium hot oil. When one side is browned turn over and until both are desired browning.  Serve with Salsa and Sour Cream. Enjoy!

Slush Punch

It a family tradition. We can't help ourselves. Be it getting married, having a wedding shower, baby shower or graduation..we will have punch. Not the hard kind that most think of, but most amazingly wonderful frozen, sweet with a bit of a "Punch". Yeah, I know.. Not funny! I tried.

Slush Punch (Burgundy)

18 C. Boiling Water
3 (3 oz) Pkgs. Black Cherry Jello
3 (3 oz) Pkgs. Grape Jello
8 C. Sugar
8 C. Water
4 Cans Pink Lemonade Frozen Concentrate
4 (46 oz) Cans Pineapple Juice
8 2 Liters Ginger Ale or 7-up

Dissolve sugar in the water. Freeze entire mixture in 4 ice cream buckets. Thaw 1.5 hours before serving. Combine 1/2 bucket and one 2 liter to fill punch bowl. One recipe serves about 60 people. To change the color of the punch, combine different Jello Flavors. ENJOY!

Homemade Biscuits

 

Sometimes, in life something gets your number and it becomes the "Thing" that you cannot do. Biscuits... They are my "THING". I admit it. I am a bit of a biscuit snob. I don't just like biscuits.. they have have to be good for me to eat them. I obviously live in the south and you and your biscuits are a staple.  I have tried a million recipes and all are dry, flavorless and nasty. The dog gets to enjoy  most of them. All that until recently when I met a new friend that told me all her secrets to making them wonderful. I didn't get the recipe from her but I believe that this would be very close.  She didn't have a recipe.. she just dumps till it looks right. LOL. 

Homemade Biscuits

2 1/2 Cups Self Rising Flour

1 Stick Butter - Cut into Tb. squares

1 C. Butter Milk

* Additional flour for rolling

In a mixing bowl, add 1 Cup of Self Rising Flour. In a food processor combine the remaining 1 1/2 C. of flour with the butter and pulls several times to combine into large crumbles. 

 Combine, both the flour and butter and flour mixture into mixing bowl and stir several times. After stirring make a well in the center of the flour and pour your cup of milk into the center. With a large fork combine the milk, butter and flour mixing no more than 15 times.

 

After mixing, turn dough out onto a floured surface and roll out till it is 1" think, fold into 3rds and repeat. Continue this process 7-8 times and pay special attention to not flatten the layers to much.  After doing this, your are ready for the final rolling. Roll out dough and use a SHARP dough cutter to cut out the biscuits. 

 Place the biscuits in a greased cast iron skillet, or backing sheet so that the biscuits are all touching.

 Brush biscuits with butter and place in a preheated 450 degree oven for 20 Min.

 When desired brownness has been reached brush each top with butter and serve warm with butter and any and all types of yumminess.  ENJOY!

Bologna Salad

At first thought, it just doesn't sound that good. I remember the first time that I was told that the school secretary was making Bologna salad. My exact words were, "No thanks, I will pass". I was talked into trying it one day and as crazy as it sounds, it is delicious. In fact, it is one of the things that I crave. This is not the mush ham salad that you might be envisioning.  I promise if you try it, you will like it. It really is Great!

Bologna Salad

1 1/2 lb. Bologna  - Cut up into tiny cubes and strips
1/2 C. Celery, diced
1/2 C. Sweet Pickle Relish
1 C. Shredded Cheddar Cheese
3/4 C. Mayonnaise
2 Eggs - Hard Boiled
Salt & Pepper to taste

Mix all together and chill for several hours or overnight so all the flavors will combine. Serve with crackers or on sandwich bread. ENJOY!

Vegetable Dip

AHHH, Summer time! I love summer and all that goes with it except the heat. I guess the pool would not be nearly as much fun if it was 60 degrees outside, so I will take the heat. One of the many things that I love about summer time is being able to be outside and in the sunshine with my kids. To be honest, cooking is one of those things that sometimes takes a back seat to the other fun we are having. I do love to fix those "grab and go" type meals and this recipe makes a perfect accompaniment to that style of meal. After all, the garden fresh veggies need some dip, do they not??

Vegetable Dip

16 oz. Sour Cream
1 Tb. Onion Flakes
1 Tb. Dill Weed
1 C. Mayonnaise or Salad Dressing
1 Tb. Parsley
1 Tb. Seasoning Salt (Lawrys)

1 Tb. Accent Salt


Mix together all ingredients and chill in the fridge until ready to serve. Serve with your best fresh veggies and ENJOY!!!

Green Bean Chips

So... Every once in a while I get on this kick that I am going to eat healthy and want to find healthy alternatives to the foods that I crave. This is one of those recipes. This works best if you have a large garden and a surplus of Green Beans. Otherwise it may be just as easy to go to you local Amish store and pick up a bag. Actually, that is where this recipe came from... an Amish Cookbook that I was lucky enough to get my hands on. Try it, and let me know what you think.

Green Bean Chips

5 lbs. Fresh Green Beans
1/3 C. Oil
4 Tsp. Salt
1/4 C. Nutritional Yeast

Combine all ingredients in a bowl and stir well. Place beans on a lined baking sheet in the oven on its lowest setting for 6-8 hours. Toss every hour or so and let cool before placing in a air tight container.  ENJOY!

Texas Cinnamon Butter

Oh, My GOODNESS!!! It's my favorite!! I would seriously just go to this restaurant for the Cinnamon Butter alone. I do love pretty much everything else as well and so I usually leave feeling like I have just consumed Thanksgiving dinner and then some. We don't go too often, but I really do love it when we do. Try this recipe and see how close you think it is. I think you will love it!

Texas Cinnamon Butter

1 Cup Butter, Softened at room temp.                                                                                                               1 Cup Powdered Sugar
1/4 C. Honey
1 Tsp. Cinnamon
1 Tsp. Salt
1/2 Tsp. Vanilla

In a large bowl, combine all ingredients. Using a hand mixer, mix all ingredients until fully combined and butter is slightly whipped.  Place is small dish and serve with a small dusting of Cinnamon on the top. ENJOY!

Party Pizza's

With the fast approaching start of a new year, and all the New Years Eve Parties that happen during this time.  I thought that I would post one of our families absolute favorite party snacks. I am not a lover or Rye Bread, but this recipes use of Rye Bread works together fantastically.  They are so easy, and they serve a crowd, so do keep that in mind when making them. You wouldn't have to assemble them all and the filling could be stored for up to a week in the fridge. I know you will love them as much as we do. After all, what is a party without pizza!!

Party Pizza's

1 lb. Hamburger
1 lb. Hot Sausage (or whatever serves your taste)
1 lb. Velveeta
1 Tsp. Basil
1 Tsp. Oregano
1/4 Tsp. Garlic Powder
1/2 Tsp. Parsley Flakes
1 1/2 Loaves Earth Grains Party Rye Bread

Brown hamburger and sausage and drain well. Add Velveeta and stir thoroughly until cheese is completely melted. Add spices and mix well. Spread the above on the Party Rye Bread and put a small amount of shredded mozzarella cheese on top. Bake ins the oven just until the  cheese on top melts. This recipe makes about 1 1/2 loaves. ENJOY!

Deviled Eggs

One of the Favorites of our family is Deviled Eggs. Growing up with lots of eggs because of the chickens that we raised we got very used to eating these. I know each person has their own taste about these, but for our family we love them with a little more mustard.

Deviled Eggs

1 Cartoon Eggs - Hard Boiled
1/2 Cup Salad Dressing
1 Tbl. Sugar
1 Tbl. Vinegar
2 Tbl. Mustard
Pinch of Salt
Dash of Pepper
Paprika for top

Peel each egg! In a medium sized bowl, Cut each egg in half and with a grapefruit spoon scoop out the egg yoke. When all the eggs have the yokes removed use a fork and smash each of the  yokes. Make sure that all of the yokes are smashed well before adding any of the other ingredients. Add all ingredients and mix well. You may have to adjust the salad dressing measurement depending on how dry it is. Taste Test and make sure that you do not need to add more. (I always taste it to double check) Place mixture in a Frosting Piping bag and fill each of the eggs and sprinkle with Paprika and garnish with a bit of Fresh Parsley. ENJOY!

Chicken Salad

My Friend Candi is the sweetest friend with a heart of GOLD, and each time she comes over to my house she bring her special treat.... Chicken Salad. I Love the new little twists that she puts on the regular Chicken Salad Sandwich. I have made it several times trying to duplicate, but it must be the love that she puts in it that makes it the BEST!!!

Chicken Salad

1 Can All White Meat Chicken
3 Tbl. Salad Dressing
1 Tsp. Dill Weed
2 Tsp. Rotisserie Chicken  Seasoning by McCormick
1 Tsp. Salad Supreme Seasoning by McCormick
1 Celery Stock Chopped Finely
1 Cup Grapes Halved.

Drain Chicken and mix all other ingredients together and let set in the refrigerator for 2-3 hours so that all the flavors combine well. Eat on crackers, celery, or on your favorite bread. ENJOY!

Spicy Dill Okra Pickles

Moving to the South, one of the things that kind of come with the territory is leaning to like/love okra.  My son LOVES okra and I think the rest of us come in some where in between Like and Love. This past year I got the chance on several occasions to taste test some pickled okra and it was really tasty. So.. this got my wheels turning wondering if I could can them as well. I have always been a big fan of the pickled vegetables that you can get at your super market, but they usually have a high price tag. So this is my first and very successful attempt at spicy pickled okra.

Spicy Dill Pickled Okra

3 Lbs Small 1"- 2" Raw Okra
10-12 Jalapeno Peppers. Sliced in half
1 Pkg. Mrs. Wages Dill Pickle Mix.. (I totally Cheat)
Vinegar

Wash Okra and leave set in ice water for 10 min. Be sure to remove all dirt and rinse several time before adding the ice. Prepare Jars, lids and rings. To make sure that my sterile jars stay super hot I put about 3/4 of the jar full with water and then put them in the microwave and heat for 6 minutes for 6 jars. Prepare Mrs. Wages Dill Pickle Mix as directed on the package and add some finely chopped Jalapenos to the mixture. When the brine is ready, remove the okra from the ice water and lay out on paper towels - Pat dry! Start to arrange dry okra in your jelly or pint jars by putting the heads down in the bottom of your jar. Add several pieces of the halved jalapenos to the jar at this time. When jar is full at the bottom start adding the okra bottom first until the entire jar is full. Pour over hot brine and top with hot jar lids and rings. Process in a hot water bath for 10 minutes. Remove from hot water bath and leave sit out on counter for 24 hours before storing. Wait up to 4 weeks before opening. (if you can) ENJOY!

Caramel Apples

Autumn, Yes! You have finally arrived. As much as I love spring... Fall is just the best time of the year. I love all the decorating, the smells, the crisp feeling in the air, the fresh apples and of course....CARAMEL!!! Just making Caramel apples makes your heart happy. ♥

Caramel Apples

8-10 Large Apples or 18 Small Apples
1 Cup Butter - Melted
1 Cup Light Karo Syrup
2 Cups Brown Sugar
1 Can Sweetened Condensed Milk
1Tsp. Vanilla
Chocolate for Drizzling


Wash and Dry Apples and insert Popsicle sticks. Set Aside. In a heavy bottom non-stick pan position candy thermometer on the side of your pan. Combine Butter, Syrup, Brown Sugar and S&C Milk. Stirring Constantly! (This mixture will scorch very easily.) Bring mixture up to 245 Degrees on your candy Thermometer. Remove pan from heat and add vanilla. (I don't use all that they call for.) Stir for a few more minutes until the mixture starts to cool off and is a little under 200 degrees. Dip waiting apples into mixture and  and let Caramel drip off. With your spoon clean off bottom so there is less to pool around the bottom. Set of VERY well buttered tin foil. Let Dry! Do not try to dip again before they are cool. The caramel will just run off.  After they are cooled and a little dry to the touch you can dip in chocolate or drizzle. Feel free to dip in nuts or candies to make them more festive. The more the toppings the more gourmet they will look.  These were made for school and so they are a little on the generic side. ENJOY!

Eggtastic Jello Jiggler Eggs

It's an Easter Tradition for my family to make these super cute Jello Jiggler Eggs. I love them, grew up on them and make them each and every year. To make these you will need to have the egg molds or you can use this same recipe for doing the type of jigglers that you cut into squares. =)

JELLO JIGGLER EGGS

2 1/2 Cups Boiling Water
4 Pkg. Any Flavored Gelatin

Bring water to a boil in a medium Saucepan. Remove from heat and stir in the 4 pkg. of the same flavor gelatin.  Do NOT add the cold water as stated on the recipe for jello on the back of pkg. Lightly grease the molds and close tight. Pour gelatin mixture into a easy to pour measuring cup with it is completely dissolved.  Refrigerate for 3 hours until very firm and then let set at room temp for a little while before trying to take them out of the molds. I find it the best to use a knife to pry in between and then very slowly separate the two molds. IF you watch very close... you will be able to see the air moving around and will know when it is safe to pull them completely apart. Make a very festive presentation for around cakes and in a bowl as a salad. You can Store these up to 1 week in the fridge. Enjoy!

Jason's Jerk Chicken Hot Wings Sauce

It is no secret that Jason loves everything with an extra little (or alot) of kick. These little wings provide the perfect ratio of meat to sauce for my man. If you are a whimp like me... Go easy on the sauce. =)

Jason's Jerk Chicken Hot Wings Sauce

3 Tbl. margarine
2 Tbl. Green Onions - Minced
1 Cup Water
3/4 Cup Ketchup
1/2 Cup (plus) 2 Tbl. Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tbl. White Vinegar
2 Tbl. Franks Cayenne Pepper Sauce
2 Tsp. Black Pepper
2 Tsp. Worcestershire
2 Tsp. Lemon Juice
1 1/2 Tsp. Cayenne Pepper
1 Tsp. Parsley Flakes
1 Tsp. Cornstarch
1/2 Tsp. Salt
1/2 Tsp. Garlic Powder
1/2 Tsp. Thyme
1/4 Tsp. Onion Powder
1/8 Tsp. Cloves
1/8 Tsp Nutmeg
1/8 Tsp All Spice
1/8 Tsp. Sage

Melt Margarine over med. heat. Add green onions and cook 5 min. or just enough to sweat and soften them. Do not brown. Remove from heat and whisk in the remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Simmer 45 minutes or till sauce darkens and thickens. Stir occasionally! Cover Sauce, Cool and Chill till it is needed. If you are using this right away, wait until it cools some before pouring it over the wings. 

Baked Tator Skins

It is no secret that I could eat potatoes at every meal and never tire of them. But, there are others in my family that do not share this undying love for the starchy Spud. Thus the reason to always be making them in a new way. This is one of our appetizers that we make only on special occasions because they do take a bit of time to make and they do carry with them a High Caloric intake level.

Baked Tator Skins

8-9 Baking Potatoes
2 Cups Shredded Cheddar Cheese
10 - 12 Strips Browned Bacon
3 Green Onions, Chopped
Sour Cream

Wash and Dry the baking potatoes and cover in oil, Salt and pepper. Bake at 350 for 1 hour or until the potatoes are soft. Take out of Oven and allow to cool for several min or until you can safely handle them without getting burnt. (Warning the Inside of the Potatoes is going to be considerably hotter than the outside.) Brown your bacon during this time and crumble. Slice the potato lengthwise and scoop out 3/4 of the insides of the potato making a trough. Place on baking sheet and sprinkle with cheese and bacon and return it to the oven until the cheese is browned. Upon removal from the oven for the second time add Sour Cream and garnish with Green Onions. ENJOY!

Zucchini Cakes

There are so many great recipes for Zucchini out there that I have to try one or two each season and add it to my recipe book. This year I heard from several friends that I just had to try these Zucchini cakes. So I went in search of the best.  This is the recipe that I think had the best flavor.

Zucchini Cakes

1 Large Zucchini grated, excess water removed
        (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 Cup Grated Parmesan Cheese
1 Cup Bread Crumbs
1/4 Tsp Paprika
1/4 Tsp. Onion Powder
1 Clove Garlic, minced
1 Egg
Salt and Pepper to taste
1-2 tablespoons olive oil

Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into patties.Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve and Enjoy!

*Note: If you enjoy kicking it up a notch..add 1/2 Tsp of Red Pepper to the mix. Do not overdue or you will not get the flavor of the Zucchini. 

Grilled Shrimp

So, I know what you are thinking...Why do you need a recipe for this?? Well. In the past we have been known to have shrimp that was good if you like plain, but well I like very savory and a bit spicy shrimp. So...through trial and error I think I have finally came up with a combo that will satisfy both my kids, and my hubby who likes them very HOT! Try it and see if it doesn't kick yours up a notch also!

Grilled Shrimp

1 Lb. shrimp - De-veined with tails on
1/2 Cup Italian Dressing
Mrs. Dash Seasoning (Garlic & Herb - Onion & Herb.)
Cajun Seasoning (Your Fav. Brand)

Rinse shrimp in bowl to get rid of any shells other than the tails. Place in a large flat dish and cover with Italian Dressing and let marinate for 2 hours. After soaking place on skewers or your grill basket and sprinkle seasoning over the top and coat with additional dressing. Grill until pink! ENJOY!

Veggie Pizza

The perfect summer snack. This recipe make a nice amount and so feel free to invite some friends and enjoy a nice sunny warm day together in the pool!

Veggie Pizza

2 Pkgs. Crescent Rolls
2 Pkgs. Cream Cheese
1 Pkg. Ranch Dip Mix
1/4 Tsp. Garlic Powder
2/3 Cup Salad Dressing
1/4 Tsp. Pepper
1/2 Tsp. Dill Weed
Variety of Veggies to taste

Roll out crescent rolls on pizza pan. Bake at 400 degrees for 10 min. Cool. Combine the other ingredients and spread over cooled crescent crust. Slice up veggies and place on top of cream cheese mixture! Enjoy!

Buffalo Chicken Hot Wing Dip

My hubby loves Hot Wings, and really what guy doesn't. I have made this and taken it to several different places and always the same response...GIVE ME THE RECIPE! It is super easy and my friend Wendy P. was gracious enough to share it with me and so I will share it with you!. Your going to love it!

1 Tub Whipped Cream Cheese
1/2 Bottle Favorite Wing Sauce (Franks Red Hot or Hooters is the Best)
2 cans Chicken or One Large Cooked chicken breast shredded
2 1/2 Cups Shredded Cheddar
1/2 Cup Blue Cheese Dressing - Optional

In a 8x8 Baking dish spread cream cheese, layer chicken, wing sauce, blue cheese dressing and top with shredded Cheddar. Bake in a 350 degree oven until cheese is nicely browned, and dip in heated throughout! Serve while hot! ENJOY!