Friday, December 31, 2010

Campfire Stew

Campfire Stew
1 pound Ground meat
2 cans Vegetable Soup (we prefer Vegetarian Vegetable)
1 can whole-kernel Corn, drained
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Black Pepper

Brown the ground meat and drain off excess fat. Add other ingredients plus 1/3 can of water. Cover and simmer about 15 minutes.

I first made this recipe when I was in Brownies. I think I was in 2nd grade. ("A few years ago") This recipe is super easy and your kids will enjoy helping with this one!


Thursday, December 30, 2010

Play Clay

-If your kids are getting bored, this is fun to make together. We found this recipe in our 2nd grade Handwriting activities.


Play Clay

2 cups flour
2 cups water
2 Tbsp oil
4 Tbsp cream of tartar
1 cup salt
food coloring

Directions: Cook over low heat until mixture forms a ball; remove from heat. When cool, store in airtight container. (A ziploc bag works great!). Do not refrigerate. It will keep several months.


1 cup Peanut Butter-creamy
1 (12 oz pkg) Butterscotch Morsels
4 cups Rice Krispies
4 cups mini Marshmallows

Cook peant butter and butterscotch morsels in the microwave on 30% power for 5 minutes. Stir until blended. Add rice krispies and marshmellows and stir.  Press in 9x13 pan and chill.

From the kitchen of Dot Clegg 

Tuesday, December 28, 2010

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

·                     2.5 pounds boneless, skinless chicken breasts (I usually use 4)
·                     8 oz reduced fat cream cheese
·                     10.75 oz can cream of chicken or mushroom soup
·                     1/2 cup water
·                     1 packet Italian salad dressing dry seasoning
·                     16 oz pasta of choice (I use Penne or Rotini)

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. 

Can be served over noodles or rice. Good with broccoli, drizzled with sauce. 
Makes 6 servings

Monday, December 27, 2010

Shrimp and Yellow Rice

Shrimp and Yellow Rice
2 lb Shrimp, peeled, raw
1 pkg Yellow Rice
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1 med Onion, chopped
1 med Bell Pepper - green, chopped
1/4 c (1/2 stick) Butter

Saute shrimp and margarine until pink, then add onion and bell pepper. Saute 5 minutes more. Cook rice according to directions. Combine shrimp mixture and rice. Add soup and tomatoes. Pour into 13 x 9 greased casserole dish. Bake at 350 for 15 minutes. Serves 6 to 8.

My favorite place to find recipes is in CHURCH COOKBOOKS. Images of delicious Dinners on the Ground come to mind. YUM! This recipe was submitted by Vivian Brown, Our Best Homecooking, Ebenezer Baptish Church Youth Ministry cookbook (1997).


Sunday, December 26, 2010

Ritz Chicken Casserole

Ritz Chicken Casserole
6 Boneless Skinless Chicken Breasts
1 can Cream of Chicken Soup
8 oz Sour Cream
1 sleeve Ritz Crackers
3 tbsp Butter
2 cups Minute Rice, cooked

Cook chicken and cut up into bite size pieces. Put in casserole dish. Heat soup and sour cream. When heated, stir in rice and pour over chicken. Crush crackers and sprinkle on top. Dot with butter and bake at 350 degrees for 20 to 30 minutes

Tracey Duren from Wilmer, AL introduced us to this recipe! It quickly became a favorite. We later added the rice variation to the recipe.


Saturday, December 25, 2010

Merry Christmas

We wanted to stop this day 
and wish all of you a

Merry Christmas!

Looking forward to sharing time with you 
around our kitchen table in 2011!

Enjoy this song by Glad

Thursday, December 23, 2010

Pecan Praline Sandies

Pecan Praline Sandies

1 cup butter, softened
¼ cup powdered sugar
¼ cup brown sugar, packed
2 tsp vanilla
1 tbsp water
2 cups all-purpose flour
1 cup finely chopped pecans
Powdered sugar

Preheat oven to 300°. In large bowl, cream butter and sugars. Stir in vanilla and water. Add flour and nuts; mix until well blended. Form dough into 1-inch balls and place on cookie sheets; flatten balls slightly. Bake about 20 min or until golden brown. While still warm. Roll in powdered sugar; cool. Roll again in powdered sugar; store in airtight container.

Makes 4 dozen cookies.

Rachel loves these cookies.


Ranch Chicken

Ranch Chicken
6 Chicken - Boneless Skinless Breast
1 can Cream of Chicken Soup
1 envelope Ranch Dressing Mix
1/2 Cup Water
1/2 cup Sour Cream
2 tbsp Ranch Dressing
2 tbsp Flour (all-purpose)
2 bags Flour Tortillas, large

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot and shred (if using in tortillas) or cut into serving size pieces. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Serve over rice, pasta, or in tortilla wraps. 

Our favorite way to eat this is with tortillas. The kids often request this when they are having sleepovers because their friends love it, too.


Wednesday, December 22, 2010

Aunt Dot`s Ice Cream Pie

Aunt Dot`s Ice Cream Pie

8-10 whole (1 sleeve) Graham Crackers, crushed
1/3 cup Sugar
1 stick Butter, melted

1/2 gallon Vanilla Ice Cream, softened

1 12 oz pkg Chocolate Chips - semi sweet
1 can Evaporated Milk
1 cup mini Marshmallows
1/2 cup Pecans, chopped

Make crust:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)

Ice Cream Layer:
Soften ice cream and then spread over crust. Return to freezer to harden (at least 4 hours)

Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.

Return to freezer to harden. At least 3 hours. 

This recipe was given to me by my mother-in-law Dot Clegg. The recipe was handed down to her by her Aunt Dot. I love recipes that have been enjoyed for generations! (smile) It is easy to make but you do need to plan ahead to give yourself time to complete each layer.



Monday, December 20, 2010

Crawfish Etouffee`

Crawfish Etouffee`
3/4 cup Cooking Oil
3/4 cup Flour (all-purpose)
1 chopped Onion
1/4 cup chopped Celery
1 clove Garlic
1 chopped Green Pepper
1/4 cup Butter
1 can Tomato Paste
3 cups Water
2 Chicken boullion cubes
2 tsp Salt
2 tsp Black Pepper
1 tsp (optional) Tabasco sauce
1 tsp Paprika
2 pounds Crawfish Tails

Cook roux from oil and flour in microwave. (Put oil and flour in microwave safe bowl. We like to use 8 qt Pyrex measuring cup. Stir. Cook on High 2 minutes. Stir. Continue cooking for 1 minute intervals and stirring until roux is the color of a penny. CAUTION: ROUX IS VERY HOT!) Immediately add onion, celery, garlic, and green pepper and stir. Vegetables will cook in the hot roux. 

In a small skillet, melt butter and then add tomato paste.  Saute paste in butter until smooth and thick, about 5 minutes. Combine paste mixture and roux in dutch oven. Pour in broth (water with melted bouillon cubes) and add balance of seasonings. Cook on medium heat for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice. 

Poppa's Pizza (Christmas Eve Tradition)

Poppa`s Pizza
1 box (2 pizzas) Chef Boyardee Pizza Mix
1 pkg Canadian Bacon
6 slices Bacon
1 pkg Pepperoni
1 can Pineapple slices
1 pkg Cheese - Cheddar - medium, grated
1 Ground meat, cooked
1 Black Olives, sliced

Cook according to package directions. Larry customizes the pizza to meet each individual taste. 

We have this every year on Christmas Eve and any other time the kids can convince Larry to cook it often as a birthday meal request. 

Charla`s Bread Recipe (Bread Machine)

Charla`s Bread Recipe
1 cup Water, HOT
2 TBSP Sugar
2 TBSP Cooking Oil
1/4 tsp Salt
3 cups Flour (unbleached bread flour)
2 tsp Yeast for Bread Machines

Put in bread machine in order given. Cook on Regular bread baking cycle.

1 1/2 lb loaf 

This recipe was given to me by Charla Miley. 

Pepper Steak

Pepper Steak
2 pounds Flank steak
2 tbsp Cooking Oil
1 medium Onion, chopped
1 pkg Brown Gravy Mix
1 1/4 cups Water
1 tbsp Soy Sauce
2 large Green Pepper, cut in thin strips
1 large Tomatoes, cut in wedges

Thinly slice steak diagonally. Brown with onion in oil. Stir in gravy mix, water, and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add green peppers and tomato. Simmer 10 minutes. Serve over rice. 

Spaghetti with Meat Sauce (Heddy`s Spaghetti)

Spaghetti with Meat Sauce (Heddy`s Spaghetti)
1-1/2 lb Ground meat
4 Spaghetti Sauce, Garlic and Herb
2 lbs Spaghetti

Cook groundmeat. Add spaghetti sauce. Cook for about 20 minutes.

Cook spaghetti according to package directions. 

Serve sauce over spaghetti. 

Friday, December 17, 2010

Pecan Pralines (Microwave)

Pecan Pralines
1 cup Whipping Cream, heavy
2 cups light Brown Sugar
2 tbsp Butter
1 1/2 cups, chopped Pecans

Mix whipping cream and brown sugar in large microwave safe bowl. Cook in microwave 12 minutes. Add butter and pecans and stir. Quickly drop by spoonful onto aluminum foil. Remove when hardened.

I usually store these in an airtight container with wax paper separating the layers of pralines.

(Recipe from Dot Clegg)


3 cups Flour (self-rising)
1 Egg(s)
1/6 cup Cooking Oil
3 cups Milk

Put flour, eggs, and cooking oil in a large mixing bowl. Add milk slowly while mixing to a good consistency. Brown on one side on a griddle set to about 280 degrees. Flip and brown the other side (this is much quicker than the first side).

This makes about 15 pancakes

-recipe from Larry

Maple Syrup

Maple Syrup

2 cups Sugar
2 cups light Brown Sugar
2 cups Water
1/4 tsp Maple Flavoring
1/4 tsp Vanilla

Combine water and both sugars in a saucepan. Bring to a boil. Boil for 1 minute. Remove from heat. Stir in maple and vanilla.

NOTE from the cook : I "cheated" and bought a bottle of syrup that can be reheated in the microwave. We used this up and have been re-using the bottle ever since. This recipe fits just right in the bottle that we bought.

-recipe from Larry