Tuesday, October 18, 2016

Philly Cheesesteak Sandwiches

by Lynette Wright


Monday, June 6, 2016

Mexican Sour Crm Rice

adapted from Mum's The Word

  • 2 cans (14 ounce) chicken broth
  • 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
  • 2 cup sour cream
  • 8 ounces diced green chilies
  • 2 cup shredded Monterey jack cheese
  • 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
  • 1/2 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 small can diced jalapenos
  1. Preheat oven to 350 degrees.
  2. In a large pot, bring the rice and chicken broth to a boil.
  3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
  4. Spray an 9x13 square casserole dish with non-stick spray set aside.
  5. Once rice is done, all chicken broth will be absorbed.
  6. Turn off burner and place pot on a cool burner.
  7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
  8. Season with salt and mix again.
  9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
  10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
  11. Serve immediately!

This is delicious & spicy (especially the next day).

Pumpkin Pecan Cobbler

adapted from Lauren's Latest

  • 2 cup + 6 tablespoons all purpose flour
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 1/2 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup melted butter or vegetable oil
  • 3 tsp vanilla


    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 1/2 cup chopped pecans
    • 3 cups very hot water
    1. Preheat oven to 350 degrees.
    2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
    3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
    4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

    Shrimp Boil

    by Kerry & Lisa Johnson

    • Fill pot with water about 2/3 full add 1/3 pkg of seasoning. 
    • Bring to a full rolling boil. 
    • 5 lbs red potatoes (cook for 15 min)
    • 10 ears Corn on the cob (break in 1/2 or 1/3) (cook for 5 min)
      • PLUS small onions (optional)
    • 1 pkg Costco sausages cut in thirds (cook for 5 min)
    Turn off burner
    • Add 1 to 2 pkgs thawed (peeled with tails on) shrimp (cook for 2 min) Do not over cook them or they will be rubbery 
    Immediately drain and serve on a tin-foil covered table.
    We put the condiments (real butter, BBQ sauce, cocktail sauce, etc) right onto the tinfoil.
    Clean up is a breeze ... put all the trash in the middle, roll up the tinfoil, and throw it away!

    Monday, April 11, 2016

    Spicy Corn Dip

    • 1 can black beans
      • Rinse and drain well. Spread in the bottom of a greased/sprayed 8x8 oven safe pan.
    • 2 cans whole kernel corn (drained)
    • 7 oz can green chilies
    • 1 c mayonnaise
    • 1 c sour cream
    • 16 oz shredded cheddar cheese
    • 1 tsp black pepper
    • 1/2 tsp garlic powder
    • 2 TBS chopped jalapeno
      • Mix together and pour on top of black beans (DO NOT STIR).
    Bake at 350 degrees for 20 min.
    Serve with chips or crackers.

    Thursday, November 26, 2015

    THE BEST Caramel Sauce

    by Kellie Cloward

    • 1/2 butter (NOT margarine)
    • 1 c brown sugar
    • 1/4 tsp salt
    Melt and bring to a boil. Take off the heat and immediately add:

    • 1 tsp vanilla
    • 1/2 c evaporated milk

    Saturday, November 21, 2015

    Kale, Sausage, Bean & Pasta

    Adapted from Simply Recipes

    • 1 link of sausage, cut in slices on an angle
    • 1 tsp garlic (I use the pre minced stuff in a jar)
    • 1 Tbs dried onion
    • 1 pound of kale (or 1 large bunch), remove the thick center rib & chop leaves
    • 2 15 oz cans of white beans, rinsed and drained
    • 2 c chicken stock (I use the Knorr powdered kind you just add to water)
    • Salt & pepper

    • 1 lb of uncooked pasta
    • 1/4 c butter
    • 1 Tbs Italian seasoning
    Start a big pot of boiling water and then cook the pasta according to the directions on the package. While that is cooking, make the kale, sausage, and beans.

    In another pan, brown the slices of sausage on each side until brown. Remove to a plate. Add the 2 cups of chicken stock to the pan to deglaze it. Add the dried onions, garlic, and then put the uncooked kale on top of that. Sprinkle salt over everything then cover the pan and cook on medium heat for 5 minutes (or until the kale has wilted down a little bit).

    Uncover, and mix everything well. Add the beans, cover the pot again, and lower the heat to low. Cook for another 5 minutes, then turn off the heat. I add in the cooked sausage right before serving.

    By this time the pasta should be done cooking. Drain it, and while the pasta is draining add the butter to the pan. Once it's melted, add the Italian season and stir that together. Then add the drained pasta and stir to coat it w/ the butter mixture.

    Plate up the pasta first and then put the kale, sausage, bean mixture over the top.