From Jeremy's mom's kitchen...
Whole potatoes (1-2 more than the # of people eating)
1/4 cup soft or melted butter
4 oz. sour cream
salt & pepper
shredded cheese
Bake potatoes at 375 degrees for 1 hour.
Cut in half and scoop potato out - leave some around the edges.
Mix potatoes and all above ingredients - mixture should be creamy.
Place mixture in potatoes - add cheese on top.
Bake 20-30 minutes at 350 degrees.
It's not listed, but I'm thinking some bacon would be pretty good on these guys as well!
Tuesday, June 28, 2011
Pork & Beans
How Mama added a little touch to make those out-of-the-can beans taste much better...
Microwave or brown onion and bell pepper 2 minutes.
Add beans, brown sugar, BBQ sauce, bacon, and a squirt of mustard.
Stir, microwave for 10 minutes.
Cook at 350 degrees for 15-20 minutes.
I rarely cook these, since Jeremy typically doesn't eat pork & beans...maybe they'll make a comeback in my kitchen once the kids get a little older!
Microwave or brown onion and bell pepper 2 minutes.
Add beans, brown sugar, BBQ sauce, bacon, and a squirt of mustard.
Stir, microwave for 10 minutes.
Cook at 350 degrees for 15-20 minutes.
I rarely cook these, since Jeremy typically doesn't eat pork & beans...maybe they'll make a comeback in my kitchen once the kids get a little older!
Homemade Veggie Soup
From Mama's kitchen, altered a little just for us...
Large can crushed tomatoes
2 cans tomato sauce
tomato juice
1 lb. hamburger or turkey meat
2-4 potatoes (baking or sweet)
butter beans
corn
green beans
carrots
1/4-1/2 cup rice
salt & pepper
Brown meat and drain.
Put all ingredients in pot.
Add desired amount of tomato juice.
Boil, then let simmer.
Make sure to whip up a batch of corn bread to go along with this cozy meal!
Large can crushed tomatoes
2 cans tomato sauce
tomato juice
1 lb. hamburger or turkey meat
2-4 potatoes (baking or sweet)
butter beans
corn
green beans
carrots
1/4-1/2 cup rice
salt & pepper
Brown meat and drain.
Put all ingredients in pot.
Add desired amount of tomato juice.
Boil, then let simmer.
Make sure to whip up a batch of corn bread to go along with this cozy meal!
Cheesy Spinach and Bacon Dip
A tasty recipe that is perfect for fall football days!
1 lb Velveeta
4 oz. cream cheese, cut up
Ro*tel, undrained
10 oz. pkg. frozen, chopped spinach
8 slices bacon, cooked & crumbled
Cut Velveeta into 1/2" cubes and place in large microwaveable bowl.
Add spinach (already thawed and drained), cream cheese, tomatoes & chilies, and bacon.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
Serve with tortilla chips or assorted cut up veggies.
If making this for a large group, it can be made and kept warm in a slow cooker.
1 lb Velveeta
4 oz. cream cheese, cut up
Ro*tel, undrained
10 oz. pkg. frozen, chopped spinach
8 slices bacon, cooked & crumbled
Cut Velveeta into 1/2" cubes and place in large microwaveable bowl.
Add spinach (already thawed and drained), cream cheese, tomatoes & chilies, and bacon.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
Serve with tortilla chips or assorted cut up veggies.
If making this for a large group, it can be made and kept warm in a slow cooker.
Tuesday, June 21, 2011
Ice Cream Sandwich Cake
Love, love, love this summertime dessert -- made with all the yummy goodness that is found in ice cream sandwiches!
1/2 cup fudge ice cream topping, warmed
12 oz Cool Whip, thawed & divided
1 small package Jell-O Chocolate Instant Pudding Mix
8 + Oreos (I always enjoy more)
12 vanilla ice cream sandwiches
Pour fudge into medium bowl.
Stir in 1 cup of Cool Whip with wire whisk until well blended.
Add dry pudding mix and stir 2 minutes or until well blended.
If mixture is too thick to spread, stir in 1/4 cup milk.
Chop Oreos into rough chunks and stir into mixture.
Arrange 4 sandwiches on 24" x 12" piece of foil.
Top with half of pudding mixture.
Repeat layers.
Top with remaining 4 sandwiches.
Frost top and sides with remaining Cool Whip.
Bring up foil sides to loosely seal.
Freeze at least 4 hours before serving.
YUM - no joke, this is just as good as those pricier ice cream cakes from the DQ!
1/2 cup fudge ice cream topping, warmed
12 oz Cool Whip, thawed & divided
1 small package Jell-O Chocolate Instant Pudding Mix
8 + Oreos (I always enjoy more)
12 vanilla ice cream sandwiches
Pour fudge into medium bowl.
Stir in 1 cup of Cool Whip with wire whisk until well blended.
Add dry pudding mix and stir 2 minutes or until well blended.
If mixture is too thick to spread, stir in 1/4 cup milk.
Chop Oreos into rough chunks and stir into mixture.
Arrange 4 sandwiches on 24" x 12" piece of foil.
Top with half of pudding mixture.
Repeat layers.
Top with remaining 4 sandwiches.
Frost top and sides with remaining Cool Whip.
Bring up foil sides to loosely seal.
Freeze at least 4 hours before serving.
YUM - no joke, this is just as good as those pricier ice cream cakes from the DQ!
Triple Layer Lemon Pie
Great frozen/cold pie for hot summer days! We love whipping this up at the beach because it takes all of 5-10 minutes from start to finish; this is also a great recipe for little hands to help with. We made this pie at the beach recently, and I swear Em ended up eating half of it herself! This recipe is originally from kraftfoods.com - it says to keep it in the refrigerator, but I've found it works better to keep it in the freezer and then pull it out a little while before you want to serve it....maybe that has something to do with the insane Georgia heat!
2 small packages Jell-o Lemon Instant Pudding
2 cups cold milk
2 T lemon juice
Graham cracker pie crust
12 oz Cool Whip (original recipe calls for 8...I like a little extra on top)
Beat pudding mixes, milk, and juice with whisk for 2 minutes; pudding will be thick.
Spread 1 1/2 cups into bottom of crust.
Mix 4 oz of Cool Whip into remaining pudding mixture.
Spread into crust.
Spread remaining Cool Whip on top of pie.
Places in refrigerator or freezer for 4 hours, or until firm.
See, I told you -- EASY!
2 small packages Jell-o Lemon Instant Pudding
2 cups cold milk
2 T lemon juice
Graham cracker pie crust
12 oz Cool Whip (original recipe calls for 8...I like a little extra on top)
Beat pudding mixes, milk, and juice with whisk for 2 minutes; pudding will be thick.
Spread 1 1/2 cups into bottom of crust.
Mix 4 oz of Cool Whip into remaining pudding mixture.
Spread into crust.
Spread remaining Cool Whip on top of pie.
Places in refrigerator or freezer for 4 hours, or until firm.
See, I told you -- EASY!
Chicken Scampi
Pictures to come soon!
This is a super easy, super quick, and super tasty chicken pasta dish with a thick, lemony sauce. It's been in our relationship from our first year of marriage, and is one of those recipes we kind of forget about sometimes. It pairs really nicely with a Triple Layer Lemon pie for dessert on a summer day!
2 T butter
4 boneless, skinless chicken breasts; cut into bite size pieces
1 or 2 Cream of Chicken soups
1/4 cup water
Lemon Juice to taste (original recipe calls for 2 T...I use much more)
2 cloves minced garlic or 1/2 tsp powder
Pasta (angel hair or thin spaghetti works well)
Heat butter in skillet. Brown chicken. Add soup, water, lemon juice, and garlic. Heat to a boil. Cover and cook over low heat five minutes or until done.
Serve with pasta.
This is a super easy, super quick, and super tasty chicken pasta dish with a thick, lemony sauce. It's been in our relationship from our first year of marriage, and is one of those recipes we kind of forget about sometimes. It pairs really nicely with a Triple Layer Lemon pie for dessert on a summer day!
2 T butter
4 boneless, skinless chicken breasts; cut into bite size pieces
1 or 2 Cream of Chicken soups
1/4 cup water
Lemon Juice to taste (original recipe calls for 2 T...I use much more)
2 cloves minced garlic or 1/2 tsp powder
Pasta (angel hair or thin spaghetti works well)
Heat butter in skillet. Brown chicken. Add soup, water, lemon juice, and garlic. Heat to a boil. Cover and cook over low heat five minutes or until done.
Serve with pasta.
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