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Monday, March 17, 2008

Lemon Cake

This is a great cake to serve during warmer weather. It's light and delicious and easy to make!
  • Duncan Hines Lemon Supreme Cake Mix
  • 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup fresh orange juice

Mix all ingredients together and bake in a greased bundt cake pan for one hour at 350 degrees.

Icing: 1 cup confectioners powdered sugar and juice from 1 or 2 lemons. Mix well and spread on cake while warm.

Friday, March 14, 2008

Taco Soup

This is a tasty soup that my mother makes. If you don't like hominy, the soup will be fine without it.
  • 1-1/2 lbs. ground beef
  • 2 cans pinto beans with peppers or onions
  • 2 cans stewed tomatoes
  • 1 can Ro-Tel tomatoes
  • 1 can whole kernel corn
  • 1 can yellow hominy
  • 1 pkg. Ranch dressing mix
  • 1 pkg. taco seasoning

In a large saucepan, brown meat and drain. Add remaining ingredients and simmer for 1 hour. Serve with grated cheese and tortillo chips or cornbread.

Wednesday, March 12, 2008

Sweet Potato Souffle'

This is the best Sweet Potato Souffle' recipe I have ever tasted. Believe it or not, it came from one of our local elementary schools! Enjoy!
  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1/2 cup milk

Mix together with mixer and pour into buttered casserole dish.
  • 1-1/2 cups brown sugar
  • 1-1/2 cups chopped pecans
  • 1 cup oatmeal
  • 1/3 cup flour
  • 1/2 cup melted butter
Mix together and sprinkle on top of potato mixture. Bake at 350 degrees for 30 minutes or until top is a little brown.

Tuesday, March 11, 2008

Chocolate Covered Cheesecake Squares

My mother made these during Christmas and they are delicious, especially if you like dark chocolate.

Bottom Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter, melted

Line a 9-inch square baking pan with foil and grease the foil. In a small bowl, combine graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.


  • 2 pkgs. (8-oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract

In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rach. Refrigerate until chilled, then freeze overnight.

Chocolate coating:

  • 24 squares (1 oz. each) semi-sweet chocolate
  • 3 tablespoons shortening (Crisco sticks)

In a microwave safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly.

Using the foil, lift the cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper. Spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes. Store in an airtight container in refrigerator.

Monday, March 10, 2008

Breakfast Casserole

Make this the day before and pop it in the oven in the morning. Your guests will feel special!
  • 1 lb. ground pork sausage
  • 1/2 cup green pepper, chopped
  • 1/2 cup onions, chopped
  • 10 white sandwich bread slices, cubed
  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce

Cook sausage, peppers, and onions in skillet over medium heat, stirring until sausage is no longer pink, drain. Place bread cubes in a greased 13x9 baking dish; sprinkle bread evenly with cheese, and top with sausage mixture.

Wisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours.

Let stand at room temperature 30 minutes. Bake at 350 degrees for 45 minutes.

Friday, March 7, 2008

Pork Tenderloin with Mustard Sauce

This sauce gives the tenderloin a really good taste.
  • 1-1/2 lbs. pork tenderloin
  • 1/4 cup soy sauce
  • 1/4 cup bourbon or applejuice
  • 2 tablespoons brown sugar
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon dry mustard
  • 1 tablespoon minced onion
  • 1-1/2 teaspoon white vinegar

Prick pork tenderloins with fork. Combine soy sauce, bourbon, and brown sugar. Put in bag with tenderloins for at least 30 minutes. Discard marinade. Grill on medium-high heat, 12 minutes on each side or bake in oven for 20-25 minutes at 500 degrees. Stir together sour cream and next 4 ingredients; spoon over pork when served.

Wednesday, March 5, 2008

Baked Feta Chicken

This is another dish we have quite often at our house. It's easy and it's good!
  • 6 Boneless, skinless chicken breast halves
  • 2 Tablespoons lemon juice, divided
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 4 oz. Crumbled Feta Cheese
  • 1/2 Cup red pepper, chopped
  • 1/4 Cup fresh parsley, chopped

Preheat oven to 350 degrees. Place chicken in baking dish and drizzle with 1 tablespoon of lemon juice. Season with salt and pepper and top with Feta Cheese. Drizzle with the remaining lemon juice. Bake for 40 minutes or until chicken is done and top with red pepper and parsley.

Tuesday, March 4, 2008

Brussel Sprouts with Bacon

Until now, when someone asked me what foods I don't like, I would always respond, "Brussel Sprouts". I remember eating them when I was growing up and they always seemed to taste earthy! I decided to try to find a recipe that would allow me to actually like Brussel sprouts since they are so healthy. I can honestly say that I like Brussell Sprouts and now, unfortunately, I can't think of any food I don't like!!
  • 3 Slices bacon, chopped
  • 1 Tablespoone extra-virgin olive oil
  • 2 Cloves garlic, minced
  • 1-1/2 Pounds Brussel sprouts, trimmed and halved
  • Salt and pepper, to taste
  • 1 Cup College Inn chicken broth
Brown bacon in a skillet over medium-high heat. Remove bacon and place on paper towel. Add olive oil to skillet. Add garlic and saute 2 minutes. Add Brussel sprouts and coat in oil. Season with salt and pepper. Cook Brussel sprouts 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Monday, March 3, 2008

Cavatappi Amatriciana

My family loves the Cavatappi Amatriciana at Carrabba's. I tried to find the recipe and failed, so I decided to try for myself. It's soooooo close and it is delicious! Enjoy!
  • 3/4 of a 16 oz. box of Cavatappi Pasta
  • 1-1/2 Cups chopped sweet onions
  • 1/2 Teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 3/4 cup dry white wine (Chardonnay)
  • 28 oz. can diced tomatoes in tomato juice
  • Salt and pepper to taste
  • 1 Cup grated Pecorino Romano cheese
  • Pancetta to taste, chopped (optional)

Cook Cavatappi according to directions and drain. Saute onions, red pepper, and garlic in olive oil until onions are very soft and translucent. Add white wine and cook on medium-high until wine is half evaporated. Add optional Pancetta at this point, and stir in tomatoes and cook until slightly thickened. Add salt and pepper to taste. Mix sauce into cooked Cavatappi. Add cheese and mix together. Delicious!!