Sopapilla Bars

One thing that I love about recipes, is that each one has a story about how you acquired it. As you make it a few times, it is bound to take a creative turn with your own flair. This recipe came from a friend that is a blessing to me and let's kindness flow so effortlessly.

Sopapilla Bars

2 Cans Cresent rolls

2 8 oz. Pkg. Cream Cheese

1 Cup Sugar

1 Tsp. Vanilla

Topping:

1/2 C. butter, melted

1 Tbl. ground cinnamon

1/2 C. Sugar

Heat the oven to 350 degrees. In a greased 9x13 inch pan roll out the first pkg. of Cresent Rolls. In medium bowl combine vanilla, sugar, and cream cheese. Mix until smooth. Pour over the cresents, and spread out as evenly as you can. Cover with the second pkg. of Cresent Rolls. Combine the melted butter, sugar and cinnamon and sprinkle over the top. Bake at 350 for 25 to 30 minutes. Remove and let cool for a bit. Enjoy! 

Old Style Cream Cheese Mints

Cream cheese mints were the go to for all the fancy parties. Whether it was a baby shower, a wedding, and tea, or just a ladies Bible study, growing up these mints were always on a pretty glass plate waiting for the guests.  A couple of years ago, it started to trend back, but quickly died again due to the time it takes to make them. For me they are well worth the time investment. Besides, i already have the molds. Don't get me wrong, I love the melt mints, but the nostalgia of the cream cheese just keeps me coming back.  

Cream Cheese Mints

1 8-ounce package cream cheese, at room temperature

1 2-pound bag of powdered sugar 

Food flavoring (peppermint)

Food coloring

Granulated sugar, for coating mints

To mix up place cream cheese in a large mixing bowl. Using an electric mixer, start adding powdered sugar until you reach the consistency of play dough. This will probably be slightly less than a 2-pound bag of powdered sugar. If the dough is sticky at all, keep adding powdered sugar.

Add a drop or two of flavoring and mix to incorporate. Taste it. Add more flavoring if desired.

Place equal portions of the dough into separate bowls. Add desired food coloring and mix well.

Then with each color created roll  marble-sized portion of dough, then roll it in granulated sugar, and press into a mint mold. Remove mint by inverting the mint mold. The mint should pop right out. Repeat with remaining dough. Store in fridge until ready to serve, or freeze for several months. 

No-Peek Chicken

Simple foods, warms your heart. This very simple recipe reminds me of a very special lady that fed me while I was at Bible College. She is a fantastic cook. Thank you Ms. B for taking care of me so well. This recipe is simple, but is so tasty. 

NO-Peek Chicken

2 Cups Minute Rice

2 Cans (small) Cream of Chicken Soup

1 Cup Water

2 Raw Chicken Breasts (chunked)

1 Pkg. Dry Lipton Onion Soup Mix

In a large glass backing dish, combine all ingredients except for the dry soup mix. Sprinkle soup mix over the top, and do NOT mix in. Cover with tin foil and bake at 350 degrees for 40 minutes or until chicken is fully cooked. Remove from oven and let cool for a few minutes. Enjoy! 

Cabbage Soup (Skinny Soup)

Simple, but delicious. The flavor is so good. It has a very low calorie count, and if you love a little spice it's perfect. 

Cabbage Soup

1 Large Head of Cabbage - chopped course

2 Qt Chicken Stock

5 Carrots, peeled and sliced

1 Sweet Onion, diced

1 lb. Hot Sausage

1 Tbl. Butter

1 Tbl. Pepper

1 Tbl. Parsley 

1 Stock Celery, chopped

In a medium frying pan, brown sausage, butter and onions. In a large Stock pot combine the broth, celery, carrots, and spices. Bring to a boil, add Sausage, and the head of cabbage. Simmer for 30 to 40 minutes, or until the desires tenderness of carrot and cabbage has been achieved. Serve hot, with a side of cornbread. Enjoy!  

Creamy Potato & Hamburger Soup

It's Fall. It's fantastic. I love the crisp air, and the beautiful colors. One of the other things that speaks fall to me is a big pot of soup. It's been years since I had made a pot of potato & Hamburger soup. So many times when I think of potato soup, the protein that I go to is ham, but adding seasoned hamburger make wonderful break from the norm. 

Creamy Potato & Hamburger Soup

1 lb. Hamburger, browned

1 Small Onion, diced

2 Tbl. Minced Garlic

6 Cups Potatoes, Peeled, cubed

9 Cups Chicken Broth

2 Carrots, peeled, sliced

2 Cups Frozen Peas

2 Tsp. Parsley 

1 Tsp. Basil 

1 Family Can Cream of Chicken

1 Cup Milk

2 Cups Shredded Cheddar Cheese

In a large skillet, brown hamburger and fry onions till they are translucent. Add garlic and saute a few more minutes. In a large stock pot, combine Broth, potatoes, and carrots. Bring to a boil, and cook till tender. Add seasoning. After draining the beef add to the soup and Peas, bring to a boil again. Add cream of chicken, milk, and warm again. Mix well. When mixture is at the point of boiling add cheese, and stir till melted and smooth. Add salt and pepper to taste. ENJOY!

Crock Pot Veggies

Are you in search for that easy side dish that you can make and take? Need it to be easy. I got you! I found this recipe out of sheer necessity. My oven gave out the night before Homecoming at our church. I was in a panic and started searching the internet for sides that you can make and take, that don't turn to mush. I talked with several of the other moms and found out all the usual items were being brought. So, thus the invention of the following recipe. We loved it. I had others ask for the recipe, and I am pretty sure it would be just as good or better in the oven. 

Crock Pot Veggies

1 60 oz. Pkg. California Blend frozen vegetables 

1 cup Chicken Stock

1 26 oz. Cream of Chicken Soup

2 cup shredded Cheddar Cheese

1 cup Bread Crumbs

Salt and pepper to taste. 

In a large crock pot pour the chicken stock in the bottom of the crock, add frozen vegetables and pour cream of chicken soup over the top. Stir together as best you can, I suggest breaking up the veggies while still in the bag. (Easy way= drop the bag on counter a couple of times.) Add cheese, and mix again. Salt and pepper the top and cook on high for 2 hours. After 2 hours stir again and make sure any vegetables that have not started cooking hove been mixed around well. Combine last cup of cheese, and the bread crumbs together and sprinkle on top, cover and let cook on low for another hour and a half. ENJOY!

Cowboy Caviar

We have the best grammie. She makes deliveries when you are feeling like you are chasing your tail. The flavor of this dip is spectacular, just like our grammie. 

Cowboy Caviar 

1/3 Cup olive Oil

1/3 Cup White Wine Vinegar

1 Tsp. Chili Powder

1 Tsp. Cumin

1/2 of a Lime squeezed

1 Tsp. Salt

3-4 Tomatoes, chopped

15 Oz. Can Black Eyed Peas, drained & rinsed

15 Oz. Can Black Beans, drained & rinsed

11 Oz. Can Corn, drained

1 Red Onion, chopped

1 Cup Red Bell Pepper, diced

1 Cup Fresh Cilantro, chopped

1 Tbl. Sugar - optional

In a large bowl, blend the olive oil, white wine vinegar, chili powder, cumin, lime juice and salt together.  Add the tomatoes, black-eyed peas, beans, corn, red onion, bell peppers and cilantro.  Cover and chill for at least 1 hour for flavors to blend.

Serve with your favorite chips. ENJOY!

Grape Jelly

It's peanut butter, jelly time. 😋  

My kids have grew up singing this song. Not sure who sings it, and not sure of all the words. But, what is life without a PB&J. What is even better is when your father in law raises grapes and asks you if you would like to come and harvest. 

Grape Jelly

3.5 lbs of ripe Concord Grapes (de-stemed, and washed) (5 cups of Juice)

1 1/2 cups water

7 cups Sugar

1 pkg. Sure Jell

1/2 tsp. Butter

9 Jelly Jars

De-stem and wash grapes thoroughly, place in a large sauce pan with 1.5 cup of water and then mash with a potato masher. Bring to a boil, and let simmer for 10 minutes. Stir and mash the mixture every few minutes. Pour hot mixture through a sieve, an measure out the exact amount of juice and sugar. Add the juice to large saucepan. Stir in 1 pkg of sure Jelly into juice. Add the butter. Bring mixture to a full rolling boil. Boil for 1 minute. Stir constantly. Add sugar that you have premeasured already to the juice. Bring mixture back up to a rolling boil and boil for 1 min. Remove from heat. Ladle .into prepared jars leaving 1/4" space at the top. Clean the rim of the jar and add the 2 piece lids, and tighten them down as best you can. Process them in a hot water bath form of canning for 5-7 minutes. Remove when allotted time is done. Allow to cool on towel for 24 hours to ensure a great seal. ENJOY!

Chicken Parmesan

In honor of my oldest daughter's birthday coming up, and her favorite food being Chicken Parmesan, I decided it was time to add it to the blog. It's super simple, but very good. 

Chicken Parmesan

4 Chicken Breast, (trimmed & pounded out 1/4" thick.)

1 cartoon of Italian Bread Crumbs

2 Cups Parmesan Cheese

5 Eggs - whisked

1 Jar Pasta Sauce

1 Pkg. Angel Hair Pasta

1/2 tsp Salt

1/2 tsp Pepper

Trim chicken breast before pounding the chicken breasts to 1/4 to 1/2" thick. Crack 5 eggs in a separate bowl and whisk together. In a separate bowl, combine bread crumbs, parmesan cheese, salt & pepper.  Dredge chicken breast through egg mixture and then place in the bread crumb and press into it. Place back into the egg mixture and then back into the crumbs. Placed on a baking sheet and bake at 350 degrees for 20 minutes or until the internal temperature reaches 165 degrees. Prepare angel hair as directed, and prepare sauce. Place a serving of noodles on the plate, coat with sauce, Place chicken on top and sprinkle with shredded Parmesan Cheese. Enjoy. 

Perfect Ramen Eggs

Ramen. Noodles, salt, soy, green onions, and the eggs...that's how it is perfect. Yes, you can put more in it, but really what's the point. We don't eat Ramen all that often, but when we do this is our favorite way to get the eggs just right. 

The Perfect Ramen Egg

8-10 Fresh Eggs

1 Air fryer

Arrange eggs in the bottom of the air fryer basket. Set temp for 300 degrees for 8 minutes. If you prefer less loose yokes, set for 9 minutes. 10 minutes allows you to make the best hard boiled eggs. ENJOY!

The Pastor's Pasta Salad

What's in a name? Well, the playrite asked and I must answer. This name is given to this incredible pasta salad due to the tremendous love that my hubby and pastor has for this salad. Shortly after being called to the pastoral position at our church, we had a carry in dinner. A new church, with all new recipes to try. This is something that Jason loves. The quest for the new is a life long thing for him. This salad was it. He went back for helping after helping. Alerted all that came that this was the best salad he had ever eaten, and then very graciously accepted the left overs to come home. From that time on, each meal at the church has one requested salad... thus "The Pastor's Pasta salad". 

The Pastor's Pasta Salad

1  Pkg. (10 oz.) Bowtie Pasta (cooked & drained as directed on package)

1 LG. Cucumber 

2-3 Tomatoes

Several Green Onions

1 Green Pepper

DRESSING:

1 1/2 C. Sugar

3/4 C. Oil

1 1/2 C. Vinegar

1 Tsp. Salt

1 Tsp. Pepper

1 Tsp. Parsley

1 Tsp. Garlic Powder

1 Tsp. Accent

Mix the dressing all together, then drain the pasta. Mix the pasta warm with the drssing as the warmth will cause the sugar to melt. Place in the refrigerator for 15 minutes while chopping up the vegetables. Stir in vegetables. Refrigerate for several hours or overnight to get the best flavor. Enjoy!

Cream Cheese Chicken Chili

Warm, simple, comfort food. I love soup, and some are just good no matter what time of year it is. My favorite way to eat this is with a side of corn chips. 

CROCK POT CREAM CHEESE CHICKEN CHILI

1 8 oz pkg. Cream Cheese

2 Chicken Breasts

1 Can Black Beans (drained & rinsed)

1 Can Corn - Untrained

1 Can Rotel with Green Chili's - Undrained

1 pkg. Dry Ranch Dressing Mix

1 Tsp. Cumin

1 Tbls. Chili Powder

1 Tsp. Onion Powder

1/2 Cup Water

Layer chicken, corn, beans, and rotel in the bottom of the crock pot. Add dressing mix and spices as well as cream cheese. Cook on low for 6-8 hours. Stir and shred chicken. ENJOY! 

Kool-Aid Snow Cone Syrup

Little know fact, Kool-Aid was invented in my home state of Nebraska in a small town named Hastings. The year was 1927. Growing up as poor kids in a large family we would often make this syrup to go on top of icecream as well. It's a simple syrup, but packs a punch and the flavors are many. 

KOOL-AID SNOW CONE SYRUP

1 pkg. Any Flavored Kool-Aid

1 Cup Water

1 1/2 Cups Sugar

1 8 oz. Mason Jar

Using a medium sauce pan, combine water and sugar and bring to a boil. After sugar is completely dissolved, remove from heat and let cool. Add flavored Kool-aid packet and mix well. Pour mixture into Mason jar and store in a cool place. Syrup will thicken as it cools. ENJOY!

Yellow Cake Cookie Bars

This recipe is insanely easy amd delicious. It's a youth group pleaser and need a dessert fast staple. This recipe comes from a friend that I dont get to see much of anymore, but miss a lot. 

Yellow Cake Cookie Bars

1 Yellow Cake Mix (any brand)

2 Eggs

5 Tbls. Melted Butter

2 Cups Chocolate Chips

In a large mixing bowl, combine all ingredients and mix well. In a 9x13 backing dish spray sides and bottom with cooking oil and pat cookie mixture into bottom. Bake at 350 degrees for 20 minutes and ENJOY!

French Toast

There is nothing quite like the warmth a plate of french toast can bring to a sunny morning or a snowy evening. So easy and quick to get from prep to eating. This is a crowd pleaser for sure. 

French Toast

1 Texas French Toast Loaf

6 Eggs

4 Tbls. Sugar

1 Tbls. Cinnamon 

1 Tbls. Vanilla 

2 Cups Milk

2 Tbls. Butter

Pinch of Salt

In a large bowl, whisk eggs, sugar, milk, cinnamon, vanilla, and salt together until combined well. In a skillet or griddle, melt the butter in preperation for the toast. Do not let burn. (Not that this has ever happened to me. Lol) Dip each sliced piece of bread in the egg mixture coating well and allowing to soak for a minute or more.  Gently remove the Toast from mixture and place in hot pan or griddle. Fry at a medium heat so that the eggs will have time to cook before the outside is too golden. When desires doneness is achieved, remove from heat and serve hot with maple syrup or powdered sugar. This recipe will make 14 slices of toast. ENJOY! 

Ham & Split Pea Soup

 

The Christmas ham bone is perfect for this recipe. Our holiday tradition usually includes some sort of ham and more often than not, we get one that is too big for our family. After about the 3rd day the bone and all the left overs go in a freezer bag for soup. This recipe is one that my dad and I enjoyed. I would agree that it is not for everyone, nor does it look particularly appetizing, but it tastes fantastic to me. 

Ham & Split Pea Soup

1 Ham Bone, and 3 Cups of shredded ham

1 lb. dried Green Split Peas, sorted and rinsed

2 Carrots, peeled and sliced

6 Cups Chicken Broth

1 Bay Leaf

1 Stalk Celery, chopped

1 Small Onion, chopped

 1/2 Tsp. Thyme

1/2 Tsp. Black Pepper

1/2 Tsp. Salt

In a large stock pot combine stock, ham bone and ham. Boil for 20 minutes or until ham bone and meat left on it is ready to be picked off. Add carrots, onion, and celery. At this point you may want to add 2 more cups of water to the pot. Add all seasoning after removing the  ham bone and then add the split peas. Simmer for 60-90 minutes. IF you feel that the soup is too think for your liking you can add additional broth. Soup with thicken as it sits. Enjoy!

Easy Chicken Stove-top Stuffing Casserole

 

This recipe was one that my daughter made as a treat for us this past fall. I love that she is starting to cook and enjoy it like her mom and dad. I really enjoy walking in the door from a long day at work and seeing that supper is not something that I have to come up with for the evening. I really have some great kids. This recipe is easy, and great comfort food. 

Easy Chicken Stove-top Stuffing Casserole. 

3 Chicken Breasts, cooked & shredded

1 26 oz Can Cream of Chicken

2 Boxes Chicken Stove Top

2 3/4 Cups Hot Water

1/4 Cup Cheese

1/3 Cup Milk

In a large bowl, combine hot water and the contents of both boxes of the chicken stove top and set aside. Cover with a lid if possible. In a 9x13 glass baking dish mix shredded chicken, cream of chicken, and milk. Smooth out and sprinkle with cheese. Add the stove top to the top of the chicken mixture and bake at 350 degrees for 20 minutes. Enjoy!

 

 

Cabbage and Kielbasa Soup

Some call it skinny soup. I call it good! My son and I both really love cabbage and so this soup is one that we particularly like. It is a simple soup and is not very calorie intense. I think weight watchers has one that is similar with breakfast sausage in it. I like kielbasa better and so that is what I went with for this soup. 

 

Cabbage and Kielbasa

1 Tbls. Olive Oil

1 Pkg. Smoked Kielbasa, sliced and quartered

1 small head Cabbage chopped coarsely

2 Carrot, peeled and sliced

3 Potatoes, peeled and cubed

1 stalk Celery, sliced or diced

6 Cups Chicken Broth

1 small Onion, chopped

1/2 Tsp. Oregano

1/4 Tsp. Pepper

1 Garlic Clove, minced

1/4 Tsp. Thyme

 

In a cast iron stock pot, add oil and bring to almost a smoking stage, add Kielbasa and fry for 2 minutes making sure to stir so that they do not just get brown on one side. Add onion, garlic and stir fry for another minute. Add the chicken broth and the rest of the spices. Using a spatula, scrape all the brown goodness off the bottom of our pot and bring to a boil. Add carrots, celery, potatoes and return to a boil. Add the cabbage after the potatoes and carrots have been boiling for 5 minutes. Turn to a med-high simmer and let the cabbage cook down for the next  15 minutes. Turn pot on low until ready to eat. Salt according to taste. Enjoy!

 
 

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!

Chicken Pot Pie

My sons favorite meal. He gets so excited when he hears that mom is making Chicken Pot Pie. Most of the time I make one big pie but on this occasion of the picture I had made each person their own special overstuffed pie. They loved it. It made me heart swell.


Chicken Pot Pie

3 Large Chicken Breast  - Chunked
1 Medium Onion - Chopped and Sauteed in butter till golden
1 Large Can of Cream of Chicken Soup or 2 Jars of Turkey Gravy
1 Pkg. Frozen Mixed Veg. Medley (Carrots, Corn, & Peas)
4 Baking Potatoes, Peeled and cut into chucks.
*I make the potatoes about the same size or just a little bigger than the carrots.
Salt and Pepper
Frozen Pie Crusts (Enough for a top and a bottom)

In a large mixing bowl, combine vegetables and raw chunk chicken, salt and pepper and add can of chicken soup. If mixture appears to be dry, do not add liquid. As the vegetables thaw and cook they will add to the juices. Place bottom crust, and add filling, Place top crust and make a few vent slits in the top. Do not forget to crimp the sides or you will have it bubbling out all your delicious moisture. Brush with egg wash and place on a lined cookie sheet to protect your oven should it spill out. Bake at 400 degrees for 40-50 minutes. Check internal temps to make sure that chicken is done after 30 min. Golden tops is not always the sign they are done. Make sure your oven rack is in the middle height before starting.  Let sit and cool for 5 minutes before trying to eat, as the filling will be very hot. Then... 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!

Spatzels

In my husbands family, at most every gathering you will find this special German noodle called spatzels. Before I married into the Flowers family I had never heard of this delightful little side dish. I grew to love them and look forward to eating them. The easiest way to make these is with a Spatzel Maker, but it is not necessary.

Spatzels

2 C. Flour
2 Eggs
1 T. Oil
Milk - To make desired thickness
Salt to taste

Mix flour, eggs, oil and milk in a bowl. Mix only enough milk to make a soft dough. In a large kettle, bring 6-8 cups of water to a boil. Run dough through the spatzel maker or use a knife and spoon to make small dribbles of dough into the boiling water. When fully cooked, drain and salt to taste or toss in a skillet with a couple T. of butter and brown before serving. Serve hot, and ENJOY! 

Tater Tot Breakfast Casserole

This is just a great recipe for when you are serving a crowd and you don't want to spend the entire morning in the kitchen making a breakfast feast. This is a crowd pleaser. It can be whipped up in just a few minutes and reheats great.

Tater Tot Breakfast Casserole

1 lb. Sausage (Hot is excellent)
1 Tsp Salt
1 Bag of Tater Tots - Frozen 30 Oz.
1/2 Tsp Pepper
1/4 Tsp Garlic Powder
1/2 Tsp Onion Powder
8 Eggs
2 Cups Milk
2 Cups Shredded Cheddar

In a large skillet, cook sausage and drain off all the grease. In a large bowl, combine sausage tater tots and cheese. Pour into a greased 9X13 pan. Whisk the eggs, salt pepper and garlic powder, onion powder and milk together. Bake 30-40 minutes at 350 degrees. Enjoy!


*If your family likes onions, you can substitute the onion powder for a small minced onion.

Corned Beef

A Saint Patrick's Tradition started this year. My dad was born on March 17th and for years each year we would all wear green and celebrate to the fullest. This year was a little different. This year my daddy went to be with Jesus. So, this year was filled with new things, joy mingled with pain and the search for the new normal. I decided that this would be our new tradition to honor a man that was the closest the perfect dad that any little girl could ever ask for. Miss you dad!

Corned Beef

1 Small bag of small red potatoes, cleaned
1 Head of Cabbage
8 Carrotts
8 Cups of water (enough to cover meat)
4 Medium Onions
Salt / Pepper
Seasoning Package
1 Corned Beef

In a large crock pot, place red potatoes in bottom of the pot after washing each one. Quarter Onions and layer next. Place the Corned beef with the juices from the package and the cover with the seasoning package. Add Carrots, and cover with water just to the top of the meat. Cover and cook 6 hours on High until the meat is tender and falling apart. Add cabbage that has been cut into wedges and continue to cook on high for another 40 to 50 min. The tenderness of the cabbage is a personal taste thing. I tend to like mine a little softer. Enjoy!

Macaroni & Cheese Homestyle

Who doesn't love Mac-N-Cheese? I know its not the fanciest of food, but it is always a big hit with the kids. I personally have never outgrew my love for it, but I will have to say that my taste for what kind has grew up a bit. In college I survived on the cheapest they sold, that and Ramen Noodles, but isn't that like a right of passage or something. Anyways, I survived and after having children we discovered that there was but one brand that would be in our house. I think my kids could each an entire box each. At the table there is always a race for seconds and a calling of the pan. Which is funny, because you could spend hours cooking a feast and not get that good of reception. So lately, I have been being drawn to find a homemade version that can get the same accolades. So far in my quest... This is the winner. Feel free to post yours in the comment section. I am still on the hunt so to speak.

Macaroni & Cheese Homestyle

1 2lb Bag Large Elbow Macaroni Noodles
1 Brick Velveeta Cheese
1/4 Cup Butter
3/4 Cup Milk
Salt and Pepper to Taste

In a large sauce pan prepare noodles as directed on the package. While the noodles boil and come to the perfect texture, prepare the sauce. I use the Microwave to do this next step, but you could use a double broiler. Cut the Velveeta into small 1/2" squares and place in a large microwave safe dish. Cut the butter into thin slices and mix into cheese cubes, add milk and place in the microwave. Heat dish, stirring every 30 seconds to make sure that it does not over heat. When sauce is completely melted and and desired consistency, pour over the well drained noodles. I prefer to place this in a baking dish and crumble bread crumbs on top and bake for a few min. If the sauce is not very thin, you may want to add extra milk. This is totally a person taste thing. I myself like it a bit thinner. Salt and pepper before adding the bread crumbs. ENJOY!

Chicken Spaghetti

Always, Always Busy. With 3 kids you need fast and easy more times than you want. This is a 30 minute meal prep and serve? All of my kids love spaghetti, but dad sometimes gets a little tired of the traditional. This is a great way to shake it up a bit, but still keep everyone happy. This is also a great take to carry in dish. The best part is that it is a two dish wonder. I hate dishes.. if you can't tell. HA!

Chicken Spaghetti

1 Can Cream of Chicken (Family Size)
1 Pkg Spaghetti
1 Can Rotel
3 Cups Shredded Cheese
1 Tsp. Garlic Powder
Salt and Pepper to taste

In a 9x13 glass baking dish combine cream of chicken, rotel, and spices with 1 cup of cheese. Drain your cooked pasta and mix well. Sprinkle the remaining cheese on top and bake in a 350 degree oven uncovered for 30 min. or until cheese is golden brown. ENJOY!

Cornbread

This is the OFFICIAL Flowers Family Cornbread (Cornbreb) =) Our family is absolutely over the top for this. It pairs well with all types of food. It's just so good.

Cornbread

1 C. Cornmeal

1 C. Flour

2/3 C. Sugar

1 tsp. Salt

3 1/2 tsp. Baking Powder

1 C. Milk

1/3 C. Oil

1 Egg

Mix all ingredients together, and pour into preheated, oiled cast iron skillet and bake at 425 degrees for 22 minutes.  Top with melted butter after removing from the oven.  Cut into pie pieces and Enjoy!!!

Tuscan chicken chili

I am always looking for a new soup especially when the temperatures drop and the crisp cool winds blow autumn in to being. Sometimes when you can't find the exact thing you are looking for, you have to come up with it yourself. That is exactly how this came about. I hope you try it and like it as much as we do.

Tuscan Chicken Chili

3 chicken breasts, cooked and shredded

2 large cans chicken Broth

4 can Northern Beans

1 tsp. Cumin

1 tsp. Oregano

1 small onion chopped fine

1 tsp. Garlic Powder

1 tsp. Parsley

1/2 Bag frozen Spinach

1 can Rotel

In a large stew pot, boil chicken breasts in broth and remove when fully cooked. Set aside to cool. Add, spices, beans, rotel and spinach to stock pot and bring back to a boil. Add shredded chicken and turn to simmer and allow to simmer for a hour or more. Serve with cornbread or French Bread. 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!

Fried Pies

A southern tradition, Fried pies are part of every childhood memory it seems. I didn't grow up in the south, but have found them to be quite delicious. I would love to carry on the tradition of my children talking about how they ate fried pies.

Fried Pies

2 Tsp. Shortening
1 C. Flour
1 Egg - yolk only
3 Tb.. Hot Milk
1/8 Tsp. Salt
1 to 1 1/2 C. Fruit Filling

In am mixing bowl, cut shortening into flour. Add eggs, milk and salt. Mix well. Knead well to make dough smooth. Roll dough 1/8 inch thick. Cut into rounds. Cover 1/2 of each circle with fruit filling. Leave 1/4 edge for crimping. Fold circles over and pinch edges together or press with a fork. Fry pies in a fryer. Makes 6-8 pies. ENJOY!

Cinnamon Bread

I love bread, my boy loves bread and what could be better than adding cinnamon to bread. I love a slice of cinnamon bread for breakfast. It takes me back to when I was in college and had an amazing dorm mom that took very good care of me.

Cinnamon Bread

1 C. Butter Softened
2 C. Sugar
2 Eggs
2 C. Buttermilk (2 T. Vinegar or Lemon Juice)
4 C. Flour  - Divided
2 Tsp. Baking Soda

Cinnamon Sugar Mix
2/3 C. Sugar
2 Tsp. Cinnamon

Cream butter, sugar and eggs together one at a time. Add Milk, then 2 cups of flour. Mix! Add remaining flour and soda. Grease 2 Loaf pans putting 1/4 of batter into each pan. Sprinkle 3/4 of Cinnamon mix on top and swirl with knife. Top with remaining batter, then sprinkle with remaining cinnamon sugar.  Bake @ 350 degrees for 45-50 Minutes.  Serve with butter and ENJOY!

Dump Salad

You have all heard of "Dump CAKE", well... here is your favorite new recipe. Dump salad is just that.. You Dump it in and mix. It is quick easy and fabulous!


Dump Salad

1 Can (16-24 oz.) Pineapple Chunks
1 Can (15 oz) Manderin Oranges
1 Tub (24 oz) Large Curd Cottage Cheese
1 Tub (16 oz) Whipped Topping
1 Pkg. Large Jello (Orange, Strawberry, or Lime)

Drain Canned fruit, and empty cottage cheese in bowl and add cool whip. Stir in Jello and mix till well blended. Fold in fruit. Chill for at least 2 hours before serving. 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!

Sauerkraut Soup

This recipe is just a big crazy, and definitely not for everyone. Honestly, my kids are not big fans and this is just more of a recipe for me, because I love Sauerkraut.

Sauerkraut Soup

1 lb. Smoked Polish Sausage
5 Med. Potatoes, Cubed
2 Onions - Chopped
2 Carrots - Sliced
3 Cans Chicken Broth
1 Can Sauerkraut, Rinsed and Drained
1 Can Tomato Paste

Combine first 5 ingredients. Boil, and reduce heat and simmer for 30 minutes. Add kraut and tomato paste. Bring back to a boil and reduce heat and simmer for another 30 minutes.

Corn Chowder Soup

Corn Chowder is so delicious and perfect when you get fresh sweet corn from the garden. There is just something about it coming straight from the garden that makes it just taste better. There are not that many ways that you can make corn and so if you should find yourself with some extra corn and not know what to do with it.. Try this recipe.

Corn Chowder

4 Slices Bacon
2 T. Onion Diced
1 T. Celery, Diced
1 T. Peppers - Sweet
2 C. Corn
2 Potatoes, Diced
3 Tomatoes, Chopped (Optional)
2 Qt. Milk or 8 C.
Salt & Pepper to Taste
Parsley for garnish

Brown, bacon, onion, celery and pepper together until bacon is crisp. Add Corn and fry for 3 minutes. Add potatoes and tomatoes, cover and simmer for 30 Minutes. Add milk and heat to boiling, remove from heat and top with cheese and parsley.

Old Fashioned Dumplings

 

I know it is not soup weather outside, but dumplings bridge the gap between. They are just plain GOOD!!!  I don't normally make dumplings in the summer time, but on cool, rainy autumn days they hit the right spot.

Old Fashioned Dumplings

1 Egg
1/2 C. Milk
1 1/4 Butter, melted and cooled
1 Tsp. Salt
3 C. Flour

Stir together egg, milk butter and salt; add flour then chill. Roll this and slice into strips. Drop into a rolling boil pot of soup and ENJOY!

Allspice

So, you are looking to make your favorite pumpkin dessert and suddenly you are missing the "ALL SPICE" well, I got you. Easy and Cheap.


DIY ALL SPICE

1/2 Tsp. Cinnamon
1/4 Tsp. Cloves
1/4 Tsp. Nutmeg

Mix together and store in an old spice container or a sealed Tupperware. 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!

Broccoli Cheese Soup

There is no doubt that I am a lover of soups of all kinds and natures. I could seriously eat soup everyday and never get tired of it. I think it has something to do with the fact that while I was growing up we didn't always have a lot to eat and often we would have soup. Lets face it, I don't crave that kind of soup that was the clean out the fridge type, but a step above. My kids have always liked their veggies and broccoli is one of their favorites and mine, so it only natural that this soup makes the cut to the blog.  This recipe is so simple and very good.

Broccoli Cheese Soup

5 Potatoes - Peeled and cubed
1/2 Med. Onion, chopped
2 Tbl. Butter
1 1/2 Lb. Frozen Broccoli Florets
2 Large Cans Chicken Broth
2 Carrots - Sliced
1 Can Cream of Chicken
1 Cup Milk
2 Cups Shredded Cheddar Cheese
6 Slices of Bacon, Crumbled
Salt and Pepper to taste

In a small fry pan, combine butter and chopped onions. Fry until the onions become translucent and browned slightly.  In a large stock pot combine potatoes, broccoli, broth, carrots,  and cream of chicken, Bring to a boil. You will need add more water or broth as you boil the soup. Boil until the vegetables are soft and then add the milk and cheese. Salt and pepper to taste. Garnish with bacon. Serve Hot! ENJOY

Snow Cream

Southern Tradition at its finest. Here in the south, we don't get much snow, but when we do, snow cream is the first thing on most kids and adults minds. I will be honest, I have never even tried to make it, because I grew up in the Midwest and "Snow" was not that big of an event. I am also lactose intolerant and so most snow cream is out of my ability to eat. I know that there are recipes out there that I could use and they would be just fine using my milk, but lets me honest. Snow Cream was meant to be ate in its grandest form... full of fat and totally delicious.  I honestly, didn't try this, but I got rave reviews from all the kids and my hubby. Try it.. you may just love it and make it a tradition for you and yours as well with the the first snow.

Snow Cream

10 C. Clean Snow
1 Can Sweetened and Condensed Milk

In a Mixer, combine both and mix together using the paddle.  The snow will melt very quickly, so make sure that you have everything ready before getting the snow from outside. Mix together until all is combine and scoop out and add toppings as desired. ENJOY!

Waffles

Pancakes. Waffles. Pancakes. Waffles. ... Always the question.?. I love Waffles, and for me... they always win. What I don't like is having to always have pancake mix on hand. This recipe solves the problem. Its easy and is made with things that you typically will have on hand in your pantry.


Waffles

3 C. Flour
3 Tsp. Sugar
2 Tsp. Baking Powder
3/4 Tsp. Salt
1 3/4 C. Milk
1/2 C. Oil
2 Eggs

Mix the Flour and baking powder in a large bowl. Add salt, sugar and eggs to dry ingredients combining the milk a little at a time. When fully combine, set aside and allow the mixture to rest. Let rest no more than 1 Hour. Cook in waffle maker according to instructions. ENJOY!