Thursday, January 25, 2018

Fettuccine Salad

I used to LOVE getting this at Souper Salad back when they were open... and this is a really good copy-cat version.

Fettuccine Salad

8 oz Fettuccini, cooked & drained
1/2 cup Mayonnaise (I used Hellman's, but just make sure it's real mayo)
1/2 cup Frozen Corn
1/4 cup Parmesan, grated (I used fresh Parm and my Microplane - but I'd get the powder)
1/2 tsp Garlic Powder
1 tsp Pepper
Salt to taste

Mix all together in a large bowl while the noodles are warm. Chill for at least 2 hours before serving. Enjoy!
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Thursday, January 11, 2018

New Years Day Black-Eyed Peas

New Years Day Black-Eyed Peas

1 lb dry peas
2 smoked ham hocks
Rendered grease from 4 slices of bacon
6.5 cups chicken stock
1/2 small white onion chopped (could also use green onion here)
Pepper - grind to taste (1/2 tsp)
Salt (add after cooking to taste) - broth and ham hocks will add quite a bit of salt, so not much is needed

Put all ingredients into the instant pot and set to manual and high for 30 min. Be sure to account for about 20 extra minutes to your total cooking time - 10 for the pressure to come up and 10 for the release. 

Serve hot and add a garnish of chow-chow on the side if you like to add that. 
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New Years Day Greens

New Years Day Greens

Rendered grease from 4 slices of bacon
1 bag chopped turnip greens
1 bag chopped mustard greens
1 bag chopped collard greens
2 smoked ham hocks
10 cups chicken stock
Salt and Pepper to taste
1 turnip - cut into 3/4” chunks

Heat bacon grease in the bottom of a large stock pot - when hot, add one bag of the greens and cook until wilted.  Add the next bags of greens and wilt.  Add the final bag of greens - by this point, you may need to go ahead and add the cover to help wilt the greens.  Once wilted, add your broth and 2 ham hocks.  Bring the greens to a boil and then turn down the heat to med-low and simmer for 4 hours minimum.  Serve piping hot with cornbread and hot pepper sauce.
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Sunday, December 31, 2017

Texas Trash Dip

Texas Trash Dip

1 (8 oz) block of Cream Cheese (softened)
1 cup Sour Cream
2 cans Smooth Style Refried Beans
1 can Mild Rotel (if you want more spice - use any Rotel)
1 can chopped Green Chilis
2 cups Cheddar Jack Cheese (may need more)

I used my stand mixer to mix everything to make it easier -- but any sort of mixer would be fine.

Mix together all ingredients except for the cheese. Spread into a 13x9 inch pan, evenly. Cover with cheese. Bake at 350 for about 20 minutes or until the cheese is melted and everything is warm.

Serve with Tortilla Chips or Frito Scoops.

We had this yesterday, and everything was gone except a few tortilla chips -- I was amazed!
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Thursday, December 28, 2017

Crockpot Christmas Candy

Crockpot Christmas Candy

16 ounces Salted Peanuts
16 ounces Unsalted Peanuts
16 ounces Semi-Sweet Chocolate Chips
16 ounces Milk Chocolate Chips
(2) 10-ounce bags Peanut Butter Chips
(2) Packages of White Almond Bark

Place all in a crockpot on low for around 90 minutes -- but I'd check it after an hour, and then every 10 minutes or so until 90 minutes is up to make sure the chocolate doesn't burn.

Then use a medium cookie scoop to make clusters of uniform size. Place the mounds of candy on wax paper to cool until they are solid.

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Tuesday, December 19, 2017

Fruit Salsa with Pie Crust Chips

Pie Chips with Fruit Salsa
• 1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 cup diced strawberries
• 1 cup diced pineapple
• 1 cup diced kiwi (about 3 kiwi, peeled)
• 1 cup diced peaches (about 1 large peach)
• 3 tablespoons honey
• 1 tablespoon lime juice
• Mint for garnish (optional)
Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
Stir together sugar and cinnamon in a small bowl; set aside
Unroll pie dough and brush with melted butter. Cut 1 crust into 8 wedges, then cut each wedge into triangles like chips. Repeat with second crust. Transfer chips to prepared baking sheets. Sprinkle chips with the cinnamon-sugar mixture and bake until golden, about 8 minutes. Set aside to cool.
While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit. Serve with the chips.
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Baked Brie Bites

Baked Brie Bites

Brown Sugar
Pecan Halves
Phyllo Shells (frozen food section)

Cut the Brie into bite sized pieces. I remove the rind from the cheese when I make them, but that's a personal preference. Add a dollop of honey (just a small squirt from the bottle), 1/4 tsp of brown sugar, and place a pecan half on top. Bake in the oven for about 10-15 minutes on 350, just until the cheese is melted and the shell starts to brown.

Remove from oven and serve - they are good warm or room temperature.

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