A Tasty Treat

Here is a tasty treat to enjoy!!

Baked Peaches with Brie

4 unpeeled peaches, pitted and cut into halves

4 oz Brie cheese, cut into 8 slices

1/2 cup maple syrup

1/4 cup chopped walnuts

Preheat oven to 425 degrees. Place peach halves on baking sheet. Top each half with a piece of brie. Drizzel with maple syrup and top with walnuts. Bake 10 minutes until cheese in melted and bubbling. Serve immediately.

Serves 8

Chicken Pot Pie

It is a cold and rainy day here in Middle Georgia... I found this recipe which sounded so good. Has anyone ever made this one? Sounds so yummy and easy! My favorite kind!!

Chicken Pot Pie

12.5 oz can HORMEL chicken breast, drained and shredded

10 5 oz cream of broccoli soup

1/4 tsp coarsely ground black pepper

1/3 c. milk

10 oz pkg frozen mixed vegetables, thawed and drained

16.3 oz can home-style refrigerated buttermilk biscuits

Heat oven to 400 degrees. In round baking dish, combine soup, milk and pepper. Stir in chicken & vegetables. Bake 20-25 minutes. Cut each biscuit into quarters & arrange over mixture. Bake 12-15 minutes longer or until biscuits are golden brown.

Enjoy!

Bacon Corn Chowder

It is a rainy chilly day...How about some soup!! Here is a great recipe I found in a church cookbook. You will love it!

Bacon Corn Chowder

6 bacon strip, diced

3/4 c. diced celery

1 small onion, diced

1 c. diced, uncooked potato

1 c. water

1 (14 3/4 oz.) can creamed style corn

1 c. milk

1/2 seasoned salt

1/2 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. pepper

In a saucepan, cook bacon, celery, and onion over medium heat for 10 to 15 minutes or until bacon is cooked; drain. Add potato and water. Cover simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.

Makes 4 Servings

Enjoy!

What to do with leftovers?

What are you going to do with your Thanksgiving leftovers? Here's a great recipie! You can use the leftover turkey! I found this on the Stove Top stuffing cannister. It calls for chicken but use the turkey! Delicious!!

Easy Chicken Bake

2 cups stuffing mix

1 lg can chicken or 1 1/2 lbs boneless skinless chicken cut into to strips

1 can (10 3/4 oz) cream of chicken soup OR any other cream soup

1/3 cup sour cream

1 bag (16 oz or less) frozen mixed vegetables ~ thawed and drained

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 400 degrees. Prepare stuffing as directed, set aside. Mix chicken, soup, sour cream amd veggies in 13 x 9 baking dish. Top with stuffing. Bake 30 minutes or until chicken is cooked.

ENJOY!

Pumpkin Pie Spice Coffee Creamer

Now that the weather has gotten a little cooler...here's a little something to put you in the mood for Fall!

Pumpkin Pie Spice Coffee Creamer

4 tsp. cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 cup powdered non-dairy creamer

Combine all ingredients. Mix together. Store in an airtight container.
Makes about 1 -1/4 cups

Enjoy!

Fresh Herb Mayo!

Growing herbs this year? Try this refreshing addition

to your next BLT!

Fresh Herb Mayonnaise

2 cups mayonnaise*
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano

Stir all ingredients together.
*Low Fat Mayo can be substituted!

Keep refrigerated

Tasty Tuesday..on Wednesday!

I had to take Sweet Mama to the doctor in Atlanta last week. While we were sitting in the waiting room I started flipping through Southern Living Magazine. I came across this tasty sounding recipe! Yummy!

Fresh Herb Spoon Rolls

1 (1- 1/4oz) envelope dry yeast

2 cups warm water

4 cups self rising flour

1/4 cup melted butter

3/4 cup chopped chives

1/2 cup chopped parsley

1 large egg

Preheat oven to 400 degrees. Combine yeast and 2 cups of warm water in a large bowl. Let stand 5 minutes. Stir in flour and remaining ingredients. Spoon into 2 lightly greased 12 cup muffin pan filling 3/4 full.

Bake at 400 degrees for 20 -22 minutes until golden brown.

Makes 2 dozen

Enjoy!!

Tasty Tuesday

I made spaghetti this weekend and found this recipe on the back of a can of spaghetti sauce. It sounds so good and so easy!! I am going to make it as soon as I get the missing ingredients! Yummy! Let me know what you think!!!

Beefy Skillet Ravioli

1 lb lean ground beef

1 can(26-oz) Hunt's Garlic & Herb Spaghetti sauce

1 can(14.5 oz) Hunt's Diced Tomatoes with Sweet Onion, or Hunt's Diced Tomatoes in Juice

1 pkg (9 oz) refrigerated cheese-filled ravioli

2 Tablespoons shredded Parmesan cheese

1 Tablespoon chopped fresh Italian parsley

Brown ground beef in large skillet; drain. Stir in spaghetti sauce and tomatoes; blend well. Bring to a boil.

Add ravioli to skillet; spoon meat sauce over ravioli until well coated. Reduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender.

Sprinkle with cheese and parsley.

Enjoy!

Guess What?!

Sheila Simmons, one of the authors of Georgia Hometown Cookbook, bought this apron from my shop yesterday! Yea! She saw the last post and checked out the shop. I love her cookbook! It has the best recipes from around the state of Georgia. I found it in a little shop in Perry a couple of summers ago.

Red was looking for gifts from Georgia for her husband, Kojak. He was stationed in The Republic of Georgia at the embassy for a year or so...during the time the war broke out over there. We found this and she bought 10 copies for him to give as gifts..from one Georgia to another! (Of course I had to buy one for me!) It was a big hit! Not sure if it translated very well...(grits?) but they loved it!


This cookbook is one in State Hometown Cookbooks. Check out the website and see if your state is there! http://www.GreatAmericanpPublishers.com/

While your looking I'm going to put the finishing touches on Shelia's apron!! Maybe Skippy will drive me to the post office after school! ;)

Tasty Tuesday

Ok...I'm hungry and on a diet! Not good this time of day! I am trying to lose 10ish pounds before my birthday this summer....I will be the big 50. As depressing as that is, I don't want to add fat and fifty to my description. In the past two year I have put on about 15 pounds, give or take. Most of it appeared while I have been taking care of Sweet Mama. She has lost about 30 pounds...I found some of them. I have been trying to put weight on her...not me! So I am doing Weight Watchers. I have done it in the past and it does work! You just have to pay attention to what goes on your plate and in your mouth. But some things are not on the list.

I am sharing with you today a recipe from my favorite cookbook. Georgia Hometown Cookbook by Sheila Simmons & Kent Whitaker. It has tons of recipes from around the state of Georgia and local state festivals. This one sound good!

Chicken Taco Stew

1 boneless skinless chicken breast, cubed
1 package taco seasoning mix
1 cup water
1 cup cooked white rice
1 can whole kernel corn, drained
1 (15-oz) can pinto or chili beans, rinsed and drained

In a large skillet, lightly brown chicken. Ass taco seasoning and water; simmer 5 to 10 minutes. Ad rice, corn and beans; heat completely. Serve with shredded cheese, sour cream and chips.

Enjoy!!

Real Simple Cookie Recipe!

One of the blogs I am following is Eat at Bett's! It is a great little blog with lots of recipes! This is the one that was posted today. It's for very simple cookies...from a cake mix! If I had time I would try it.... Why don't you and let me know how they turn out!!


http://labellefamilycookbook.blogspot.com/2009/10/real-simples-cookie-recipe.html

Gottlieb's Chocolate Chewy Recipe

This is such a great cookie...a cookie from my childhood! This is from a bakery in Savannah, Georgia that is now closed. It was started, I think, in the 1920's and closed in the late 1990's. It was a wonderful Jewish bakery with it's claim to fame being the Chocolate Chewy! They were so delicious and such a treat. When the bakery closed everyone was so disappointed..now the Chocolate Chewy would be gone forever! But I just had this recipe sent to me today and though I would share it with you!! Once you try them you will be hooked!! Yummy!

Gottlieb's Chocolate Chewy

12 oz powered sugar

1 1/4 oz cocoa

2 Tbsp all purpose flour

3 egg whites

8 oz chopped pecans

Preheat oven to 300. Line cookie sheet with parchment paper. Place sugar, cocoa and flour in mixer bowl and beat until well blended. Beat in egg whites, 1 at a time, scraping bowl as necessary. Beat at high speed for 1 minute. Beat in pecans.

Drop by tablespoon onto sheets, leaving 2 inches between cookies for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around halfway through baking time. Remove from oven; cool on paper. Place cookies on paper in freezer, freeze for 1 hour.

Remove from freezer, peel paper off cookies. Store in an airtight container. These don't keep very long, so eat quickly - as if that is a problem!

Make 2 dozen.

Chocolate Chip Oatmeal Cookies

Found this recipe that combines two of my favorite cookies! What a great recipe! Enjoy!

Chocolate Chip Oatmeal Cookies

1 1/4 cups all purpose flour

1/2 tsp. baking soda

1/2 cup margarine

3/4 cup firmly packed brown sugar

1/4 cup sugar

1 tsp. vanilla extract

1 large egg

1 1/4 cup oats ( old-fashioned or quick-cooking)

1 pkg (6 oz) semi-sweet chocolate chips

Preheat oven to 375.

Beat sugar and margarine in large bowl with mixer until light and fluffy, about 4 minutes. Beat in vanilla and egg. Beat in flour and oats on low speed just until blended. Stir in chocolate chips.

Drop mixture by tablespoonfuls, 2 inches apart, on greased baking sheet. Bake 8 minutes or until edges are golden ( Do Not Overbake). Cool on cookie sheet 2 minutes. Remove cookies to wire racks and cool completely.

Makes 18 cookies

Buffalo Chicken Dip

Need a great dish to take to you Memorial Day Barbecue! How about this one! I got it from my cousin a few years ago after we had it at a get together! It is so delicious! The family will love it and you will be such a hit!

Buffalo Chicken Dip

2 cans boneless chicken or 2 cooked chicken breasts, shredded

6 oz bottle Texas Pete hot sauce

2 8 oz. cream cheese, softened
1 16 oz. blue cheese or ranch dressing

12 oz shredded cheddar cheese

In a 9 x 11 baking dish, sprinkle chicken and cheddar cheese on the bottom of pan, reserving 1/4 of cheese, then hot sauce on top. Mix softened cream cheese and dressing of choice together (We used ranch). Spread over chicken. Bake @ 350 for 20 minutes, then sprinkle on top the remaining cheese. Return to oven till cheese melts. Serve with chips ( We like Frito's Scoops). Enjoy!

Barbecued Chicken with Citrus Yogurt Marinade

Found this recipe, caregiver I have become, looking for things to make with yogurt!! Great for the grill now that it is warming up!

Barbecued Chicken with Citrus Yogurt Marinade

1 lemon, juice and zest

1 orange, juice and zest

1 cup Dannon Plain Yogurt

3 Tbsp olive oil

1/4 cup parsley

2 tsp paprika

1 tsp chopped garlic

1/2 tsp red pepper flakes

12 boneless chicken thighs

1 tsp kosher salt

In a large bowl combine citrus juice and zests, yogurt, olive oil, garlic, spices and herbs. Mix well. Put all but 1/2 cup marinade over chicken and toss to coat completely. Let chicken marinade 1-2 hour (or overnight) in fridge.

Salt chicken. Place chicken side down on grill/barbecue and cook with lid up 10-12 minutes. Turn and baste with reserve marinade. Continue to cook, basting occasionally, lid down for 10-12 minutes.

Serves 6 (2 thighs per serving) Enjoy!

Lowfat Layered Mexican Dip

As Sweet Mama's caregiver, I have had to come up with a way to give her medicine since she cannot swallow a pill! The best way I have found is to mix the liquid or powered capsule in plain yogurt. Red bought me a large container of Dannon Plain Yogurt and when I opened in I found this on the lid! It sounds so good I thought I would share!

Layered Mexican Dip

2 cups Dannon Plain Yogurt*

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 16 oz. can refried beans or black beans

1 cup chunky salsa

1 cup sliced olives (black or green)

In bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat dish. spread 1 cup of yogurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa. 1/2 cup cheese and 1/2 cup lettuce. Repeat layering. Cover and chill until ready to serve.

Makes 27 servings

Nutrition Facts:

*Amount per serving -

Dannon All Natural Plain Nonfat Yogurt - Calories 50, Calories from Fat 20, Total Fat 2g, Protein 3g, Carbs 5g

Dannon All Natural Plain Lowfat Yogurt - Calories 50, Calories from Fat 25, Total Fat 2.5g, Protein 3g, Carbs 5g

Dannon All Natural Plain Yogurt - Calories 60, Calories from fat 25, Total at 3g, Protein 3g, Carbs 5g

Enjoy!!

Sweet Mama's Brown Rice

In honor is Mother's Day I have selected my FAVORITE recipe from Sweet Mama! When I was little I thought that this was brown rice...it was brown of course! When I grew up I found out that it was just the early 60's take on brown rice! But it is so tasty and I still love it today!!!

Sweet Mama's Brown Rice
1 cup white rice
1 can French Onion soup
1 can beef broth
1 stick margarine

Place in small casserole dish. Bake @ 350 for 45 minutes or until all liquid is absorbed. Enjoy!

Nanny's Yummy Peanut Brittle

This is a recipe from my Grandmother Nanny, who passed away last September. She was almost 97. This her with Skippy a few years ago (maybe more than a few!). She was always cooking and everything always tasted so good!! No one ever went hungry at Nanny's!

I loved her peanut brittle and thought today I would share it with you! (This recipe is written in SE Georgia speak..I have tried to translate when possible!) Nanny would be so glad you tried it!!

Nanny's Peanut Brittle

1/2 cup white Karo syrup

1 cup sugar

3 cups peanuts (raw)

1 level tsp soda

Cook syrup, sugar and peanuts until they are cracked (parched) stirring constantly. Bring to a boil. Remove from heat and add soda. Stir until soda has foamed for a while. Let cool in flat buttered pan. Break into pieces. Enjoy!

Chicken Poppy Seed Casserole

Here is another recipe from my friend Judy! This is so tasty and delicious!!

Chicken Poppy Seed Casserole

1 (10 3/4 oz.) can cream of mushroom soup

1 (10 3/4 oz.) can cream of chicken soup

8 oz. sour cream

1 chicken, cooked

poppy seed

Ritz crackers

Combine first 4 ingredients and layer with crushed Ritz crackers and poppy seed. (It is not as good without the poppy seed!) Top with Ritz crackers, melted butter, and poppy seeds. Bake in 350 degree oven for 30 to 40 minutes. Enjoy!

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Broccoli Slaw...My Favorite!

I decided today to share this recipe with y'all because this was my lunch today! I helped Sweet Mama make it for her luncheon on Friday. There was enough left for lunch on Sunday!! Now keep in mind that I am not a fan of Broccoli..but this I like!

Broccoli Slaw

1 pkg broccoli slaw

Lite Honey Dijon salad dressing

1 pkg Trail Mix (I like fruit and nut variety)

craisins

raisins

1-2 Apples (Granny Smith, Fuji, Red Delicious - your choice)

1 small can madarin oranges (drained)

Place broccoli mix in a large bowl. Cut apples into bite size pieces. Add everything to bowl except dressing. Mix together. Add small amounts of salad dressing to mixture until it is lightly coated. More dressing can be added, but make sure to add in small amounts! You don't want to drown it in dressing. Place in refrigerator to chill. Serve cold. May be kept for 2 - 3 days. Enjoy!