Sopapilla Cheese Cake

Sopapilla Cheese Cake2 Crescent Rolls
2 Cream Cheese, original - Philadelphia - oz 8
1-1/4 cups Sugar, divided
1 tsp Vanilla
1 - 2 tsp Cinnamon, ground

Spread 1 can crescent rolls in 9x13 loaf dish
Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent
rolls.
Spread 2nd can of crescent rolls on top of cheese mixture.
Mix 1/4 cup sugar and cinnamon and spread on top of crescent rolls.
Drizzle melted butter over top.
Bake 350 degreese for 30-40 minutes.
Cut in squares after cooled and serve.

From: Laura Byrd

Ham with Pineapple

Ham with Pineapplelarge Ham
1 can Pineapple slices
1/2 bottle Cloves. whole

attach pineapple with cloves and cook ham according to package directions.

Baked Turkey

This recipe is really hard.... ;-) well it is if you don't have patience!

Baked Turkey8-24 lbs Turkey, thaw if frozen
1 bag NF Oven Bag
1 tbsp Flour (all-purpose)

Follow directions on box for Oven Bag.

Green Bean Casserole

Green Bean Casserole2 cans drained Green Beans
3/4 cup Milk
1 can Cream of Mushroom Soup
1/8 tsp Black Pepper
1 can French Fried Onions

Combine beans, milik, soup, pepper, and 1/2 can French Fried Onions; Pour
into a 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30
minutes. Top with remaining onions and bake for 5 minutes longer.

(Optional: use 18 oz of frozen green beans)

Corn Casserole

Corn Casserole1 can Corn, Cream-style
1 can Corn, whole kernel - Can (SB)
1 stick, melted Butter - sticks (salted)
1 Egg(s)
1/2 cup Water
1 Cornbread Mix
1 small chopped Onion

Mix all ingredients together (add salt and pepper to taste) and pour into a
baking dish. Bake at 350 degrees for 45 minutes.

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Broccoli Rice Casserole

Broccoli Rice Casserole1 pkg Frozen Chopped Broccoli
1 can Cheddar Cheese Soup
1 Egg(s)
16 oz. Sour Cream
2 cups Minute Rice, cooked
Cheddar Cheese (shredded)

Cook broccoli according to instructions. Add other ingredients and bake at
350 degrees for about 20 minutes until set.

In Honor of the coming Holidays

In honor of the coming Holidays I am going to post over the next few weeks a few of our favorite dishes to make over the holidays what we have not posted yet on the blog.

Hope you enjoy!!!

Sloppy Joes

Sloppy Joes1.5 lb Ground meat
1 small bottle BBQ Sauce
3 tbsp light Brown Sugar
12 Buns - Hamburger

Cook groundmeat and drain. Add BBQ sauce and brown sugar. Cook on low
for 10 minutes. Serve on buns.

Milky Way Ice Cream

Milky Way Ice Cream
8 Milky Way Candy Bars
1-1/2 cups Sugar
6 Egg(s)
2 cans Evaporated Milk
2 tsp Vanilla
1/2 gallon Milk

Melt candy bars with 1/2 cup milk and let cool. Mix all ingredients in
blender. Pour into ice cream freezer. Add whole milk as needed to fill
freezer. FREEZE!

Dump Stew

Dump Stew

1.5 lbs Beef Stew Meat, cubed
1 can French Onion Soup
1 can Tomatoes - Diced (14.5 oz)
1 can Green Beans
1 can Corn, whole kernel
1 can Carrots
1 can Potatoes, sliced
1 cup Water

Open all the cans and add with the stew meat to the crockpot. Cook on low all day.

Serve over Rice 


This is a SUPER EASY recipe. It was given the name DUMP STEW years ago by the kids because all you do is open the cans and DUMP everything into the crockpot. SO EASY... yet SO GOOD!

Debbie

Cookie Dessert

Cookie Dessert

2 lg Cool Whip
3 sleeves Chocolate Chip Cookies
2 cups Milk

Dip cookies in milk (do not not soak) and immediately put in 9x13 pan or large serving dish. Create a layer of cookies on the bottom of the pan. Add a layer of cool whip. Repeat layers of cookies and cool whip. Crush a few cookies and sprinkle on top of last layer of cool whip. Refrigerate for several hours before serving. 

A super easy dessert that kids can make. We brought this dessert to small group once and a friend insisted that it tasted too good to have the plain name of "Cookie Dessert". He said it should be called "Cookies in a Cloud".

Cookie Dessert is also a regular on Thursday nights each year at Clarkco for the Beckman Family Reunion.

Blessings,

Debbie

Mississippi Mud Pie

1 cup Flour (all-purpose)
1/2 cup chopped Pecans
1 stick Butter, melted
2 tbsp Sugar
1 cup Cool Whip
1 cup Powdered Sugar
1 pkg Cream Cheese, original - Philadelphia - oz 8
1 tsp Vanilla
1 package Instant Chocolate Pudding
3 cups Milk

Mix flour, pecans, butter and sugar and spread in the bottom of a 9x13 inch pan. Bake at 350 degrees until lightly brown. Set aside to cool.

Mix Cool Whilp, powdered sugar, cream cheese, and vanilla together and spread over the cooled crust. 

Mix chocolate pudding and milk and beat well with an electric mixer. Spread over cream cheese
mixture.

Spread the rest of the Cool Whip over the top of the pudding.

Refrigerate.

Mexican Pile On

2 pounds Ground meat, cooked
1 pkg Taco Seasoning
1 pkg Chili Mix (mild)
2 (8 oz) cans Tomato Sauce
2 cups Monterrey Jack and Cheddar Cheese - combo, shredded
1 bag Tortilla Chips
2 cups Salsa
2 Tomatoes, diced
1 cup Sour Cream
1 Lettuce, chopped

Add taco seasoning and chili mix to groundmeat following directions on packages. 


Pile it all on according to taste and enjoy! 

Salmon Fettuccine Alfredo

4 Salmon Fillets, (4 oz ea)
Pam
1/4 tsp Black pepper, coursely ground, divided
1 Lemon - fresh
4 oz fettuccine, uncooked
2 cloves Garlic, minced
1 tbsp margarine, reduced fat
1 tbsp Flour (all-purpose)
1/8 tsp Salt
1 cup Milk, fat-free
4 tbsp Parmesan Cheese, divided


1. Place salmon, skin side down, on a broiler rack coated with Pam. Sprinkle 1/8 tsp pepper. Squeeze juice from lemon over salmon. Broil 4-6 in from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions.
2. In a sma ll saucepan, cook garlic in margarine until tender. Stir in the flour, salt and remaining pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in 3 TBSP cheese.
3. Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.
YIELD: 4 servings 




Winnie asked for this recipe for her 16th birthday. I am not sure where I found it. You can also use Tone's Salmon and Seafood Seasoning on the salmon instead of the black pepper. Also for quick cleanup, you can cover a baking sheet with aluminum foil when you cook the salmon.


Blessings,


Debbie

Homemade Chicken Fajitas Pizza (or Good Basic Pizza Crust for Bread Machines)

First the crust: 
(I made my dough in the bread machine. This recipe was given to me from Annie's Granny who adapted it from the CDKitchen for Pizza Dough-Bread Machine).


1 cup plus 2 tablespoon of water (110 degrees)
1 teaspoon sugar
2-1/2 teaspoons of active dry yeast (I use yeast for bread machines)


Put yeast in the bottom of the bread pan, and add the warm (110F) water to it.  Add the sugar. Let this yeast mixture set for about ten minutes, or until it begins to bubble up.

Add the remaining ingredients.

2 tablespoons oil

3 cups bread flour

1 teaspoon salt

Use the DOUGH CYCLE for your machine. My machine takes 1-1/2 hours but it is so worth the wait.

This recipes make two 12-inch regular pizza crusts or one 16-inch deep dish crust. (I make the 16-inch crust.)

Next - Pizza toppings: 

Crisco

Chicken fajitas

Monterrey Jack cheese - 2 cups, grated

Just before dough cycle is complete. Use Crisco to grease the pizza pan. When dough cycle is complete, with greased hands spread the pizza dough out in the pan. Then add chicken and finally cheese.

Bake in 400 degree oven for 18-20 minutes.

 

Finally - Garnish: 

sour cream

salsa

Garnish as desired.

You can easily change this recipe to make the pizza of your choice. I have used pizza sauce, pepperoni, and mozzarella cheese. I look forward to creating veggie pizza when I start to harvest from my garden this summer.

Enjoy,

Debbie

Pork Chops Mexicana

Pork Chops Mexicana
6 Pork Chops, boneless
1 tbsp Salt
3/4 cup Rice, long-grain, uncooked
1/2 pkg Taco Seasoning
1 can Tomato Sauce - 15 oz
1 cup Cheese - Cheddar (shredded)
1-1/2 cup Water

Brown pork chops and arrange in a 9x12-inch baking dish. Add salt. Sprinkle rice around chops. Combine the taco mix, tomato sauce, and water. Pour over the chops and rice. Cover tightly with foil and bake at 350 degrees for 1 to 1-1/4 hours. Remove from the over 10 minutes before done and sprinkle with cheese. Cover and continue baking for remaining time.

Rotel Cheese Grits

Rotel Cheese Grits
1 pound bulk Sausage
1 pound Velveeta
1 gallon Water (16 cups)
1 tbsp Salt
4 cups Grits
1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Drain grease. Set aside. 


Slice the Velveeta into 1 inch cubes. Set aside.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a 6 quart size crock-pot.



Larry is often asked to bring this to choir for breakfast.
~Debbie

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Easy Lasagna

Easy Lasagna

1 lb. ground beef

1 can spaghetti sauce (26 ½ oz) (We like Hunt’s Garlic & Herb)

1 can tomato sauce (8 oz)

1 ½ cup water

1 small-curd cottage cheese (16 oz)

12 oz. (3 cups) Mozzarella cheese, shredded

½ cup Parmesan cheese

2 eggs

1 tsp. salt

¼ tsp. pepper

8 oz. lasagna noodles (uncooked) (We use the cheap regular store brand)

1 can sliced black olives, sliced

Preheat oven to 350 degrees.

Brown ground beef.  Drain excess fat.  Add spaghetti sauce, tomato sauce, black olives, and water.  Simmer 10 minutes.

Combine remaining ingredients for filling. 

Pour 1 cup meat sauce into a 9 x 13-inch pan. (Using a ½ measuring cup makes all the steps eaiser.) Layer 3 uncooked lasagna noodles over sauce.  Cover with 1 ½ cups meat sauce.  (½ cup over each lasagna noodle) 

Spread half of cheese filling over sauce.

Repeat layers: lasagna noodles, sauce, cheese filling.  Top with a layer of lasagna noodles.  Pour remaining sauce over top. 

Cover pan with aluminum foil.  Bake at 350 for 55 to 60 minutes.  Remove foil and bake 10 minutes more.  Allow to sit 10 minutes before cutting to serve.