My All-time Favorite Recipes

I wanted to post just a few of my favorite recipes, but this turned out to be way harder than I anticipated. Once I started going through my recipe cards and cookbooks, it sort of consumed me!

So this list is longer than I anticipated, but I hope you get something out of it that you' d like to try.

-Jamie

Tomato Bacon Cups

 

1 tomato, seeded and finely chopped

1/2 cup mayonnaise

1/2 cup real bacon pieces

1/2 cup shredded Swiss cheese

1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and set aside. Split each biscuit into three layers; press each layer into ungreased miniature muffin cups.

Spoon tomato mixture into cups.

Bake at 450° for 8-10 minutes or until golden brown. Serve warm. (Makes about 2-2 1/2 dozen)

Claire's Houstonian Chicken Salad

4-5 Chicken breasts, boiled and shredded
1 box of chicken Rice-a-roni, cooked
1 bunch of chopped green onions (I leave these out)
1 jar of marinated artichoke hearts, juice too
1 can sliced black olives, drained (Claire leaves these out)
1 cup of REAL mayo
1/2 cup slivered almonds
salt and pepper to taste

This stuff is SO GOOD! Just refrigerate until you are ready to eat it, or eat right away! I like it best cold, but I usually eat a few bowlfuls before it makes it to the fridge!

Sissy's Pick Dip

In Memory of Sissy Hennigan

1 lb Owens sausage
1 lb Velveeta cheese
1 can Rotel tomatoes with green chilies
1 lb ground beef
1 can cream of mushroom soup

Brown sausage and ground beef and drain excess grease. Cube cheese and add to meat mixture. Stir in soup and cook over low heat until cheese is melted. Serve hot with chips or crackers.

Jenny's Broccoli Wokli Salad

1 bag of broccoli wokli (this is the precut/washed bag)
3/4 cup Miracle Whip
2 1/2T Splenda
2T vinegar (I prefer rice vinegar)
Real bacon pieces (Bacos will do)
1/2 cup finely slivered red onion
1/4 cup finely sliced baby carrot

Mix together and refrigerate overnight. This stuff is SO GOOD!!!!!! Mix again and serve.

Jill's Buffalo Chicken Dip

4 skinless chicken breasts (cleaned and cut into bite size pieces)

1 bottle Louisiana Hot Sauce

In a skillet, cook the chicken pieces in the bottle of hot sauce until done.

2 cups celery, chopped finely- set aside (youcan use less or omit)

1 cup shredded cheddar

Mix together:

2 pkgs cream cheese

8 oz blue cheese dressing (I prefer ranch)

pk of blue cheese crumbles (or I prefer goat cheese)

Add cooked to the mixture, along with the 2 cups of celery and top with cheddar. Pour into casserole dish and bake on 350degrees until heated through.

Kristen's Famous Pickles

1 jar Klaussen large whole pickles (from the refrigerated section)
1 pkg Carl Budding's roast beef deli meat(must be the thin sliced cheap kind)
1 pkg softened cream cheese (let stand until its easily spreadable)

Spread cheese onto meat (as pictured) then roll up pickle and slice.  These are one of my MOST favorite snacks of all time!

Bobby's Pimento Cheese 

http://www.foodnetwork.com/
Bobby is Paula Deen's son  :)

1 (3 oz) package cream cheese, room temperature

1 cup grated sharp cheddar

1 cup grated Monterey Jack

1/2 cup mayonnaise

1/2 teaspoon Season All

2 to 3 tablespoons pimentos, smashed

1 teaspoon grated onion

Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip or as a sandwich filling.

Houston's buttermilk garlic dressing(AKA: "crack")

2/3 cup sour cream

1 cup mayo

1/4 t crushed garlic

1/2 t salt

1 t paprika

1/2 t pepper

1 t dry mustard

2 T sugar

1/2 cup buttermilk

Blend all ingredients in a blender until smooth. Refrigerate for a couple of hours before serving.

(Best on a fried chicken strip cobb salad!)

Blueberry Salad

1 15oz can blueberries

2 small pkg black rasberry JELLO

1 8oz pkg softened cream cheese

1 t vanillan

1 8oz can of crushed pineapple

1 cup boiling water

1 8oz carton sour cream

1/2 cup sugar

1 cup chopped pecans

Drain blueberries and pineapple (save juice). Dissolve JELLO in hot water. Add enough juice to equal 1 3/4 cups. Add to dissolved JELLO. Pour into a 13x9 pan and chill until slightly thick. Fold in fruit and chill until firm. Combine cream cheese, sour cream, sugar and vanilla.(My grandma adds a little Cool Whip to hers) Beat well. Spread over JELLO and sprinkle with pecans.
I'll admit- this concoction is nothing to really look at- and the nuts on top kind of freaked me out the first time- but MAN it is GOOD!!! You'll be having seconds!

Shrimp and Wild Rice Casserole-Paula Deen

1 8oz box of wild rice (can be a traditional flavored blend)

1 lb of shrimp (peeled and deveined)

1/2 green pepper, seeded and chopped fine

1/2 onion, chopped fine

1 can cream of mushroom soup

2 cups grated sharp cheddar cheese

2 T butter

Cook rice according to box, minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 T salt to boil and cook shrimp for 1 min.

Drain immediately and set aside. Heat butter in saucepan and saute pepper

and onion for 5 minutes. Preheat oven to 325 degrees.

In a bowl mix soup, rice, 1 1/2 cups cheese, shrimp and vegetables.

Spray a 9 in square or 11x7in glass casserole dish. Put mixure in pan and top with remaining cheese.

Bake for 30 minutes.  Serves 6-8

This is a very easy and delicious meal. I buy the HEB EZ peel shrimp, so cleaning them only takes minutes.


Tofu Fried Rice with Scallions and Edamame

This recipe came out of me trying many online recipes until I finally found a combination that I loved.

Don't have edamame? A thawed frozen pea/carrot mixture will do! Even corn!

4 cups of cooked, leftover brown rice

1 T of vegetable oil and then 1 teaspoon- divided

6 oz firm tofu, drained and cut into thin 1/4 inch strips

2 eggs, lightly beate

1/2 cup thin green onion slices

3/4 cup cooked, shelled edamame

2 t minced garlic (the fridge kind)

3T soy sauce

1 T hoisen sauce (found in Chinese section of grocery store)

1 T rice vinegar

(mix the soy sauce, hoisen and vinegar together and set aside)

Heat 1 T of oil in large skillet until very hot. Add the garlic and green onion and cook about 3 minutes until softened. Add the edamame and tofu and cook till heated through, about 5 minutes.  Make a 3 inch well (hole) in the center of the rice mixture. 1 t of oil, then add the eggs and cook until almost fully scrambled, then add the sauce mixture and incorporate thoroughly. Serve hot.

This is so yummy!

Corn Casserole

The Ultimate Comfort Food

1 can whole kernel corn, drained

1 can cream style corn

1 pkg Jiffy cornbread mix

1 cup sour cream

1/2 cup (1 stick) butter

1 cup shredded cheese (I like sharp or colby)

Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, Jiffy mix, sour cream and butter. Pour into a greased 9x13 in casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese and bake for 5-10 more minutes. Serve warm.

Chicken Spaghetti

-Ms. Mary Norris (Merryville UMC cookbook)

4 chicken breasts, boiled and shredded

1 small onion, chopped finely

1 bell pepper, chopped finely

2 ribs celery, chopped finely

1/3 can Rotel (or more if you like HEAT)

2 cups chicken broth

1 can of cream of mushroom soup

1 can of cream of chicken soup 

8 oz spaghetti, cooked according to directions and drained

1/2 cup chopped black olives

1 small can of mushroom pieces (or fresh is even better)

1 cup of shredded cheese (I like Colby)

salt, pepper to taste

Tabasco sauce ( I add quite a bit of this at the end- until it's just right!)

In a large saucepan combine chopped veggies, broth and tomatoes-simmer until soft. Add soups. Combine cooked spaghetti noodles with mixture.  Add olives, mushrooms, chicken and shredded cheese. Add salt, pepper and tabasco to taste. Bake at 325  until bubbly. (you can also top with more cheese!)

Roasted Red Potatoes

 

(my hubby likes white potatoes, so I buy the small butter golds)

1/4 cup olive oil

1 env.  GOOD SEASONS Italian Dressing Mix

2 lb. red potatoes (about 5), quartered

HEAT oven to 400ºF.
MIX oil and dressing mix in gallon-size resealable plastic bag.
ADD potatoes; seal bag. Shake until potatoes are evenly coated. Spread onto baking sheet.
BAKE 45 min. or until potatoes are tender.

Thanksgiving Cornbread Dressing

-Marie Whiddon (my grandmother)

3 pkgs plain yellow cornbread mix

1 whole stalk of celery, chopped fine

2 bunches green onions, chopped fine

4 eggs, beaten

2 T chicken seasoning (she uses poultry seasoning, but I prefer chicken)

salt and pepper to taste

4 to 6 cups chicken broth

Bake cornbread according to the pkg directions. Cool and crumble into a really big bowl. In a saucepan saute onion and celery in a little oil. Add cooked veggies, 5 cups broth, eggs and seasonings to the cornbread. (add extra broth or milk if a moist dressing is desired)

Bake at 350 degrees for 30 to 45 minutes, stirring at least twice to prevent dressing from sticking to the sides of the pan.

Coca-Cola Chicken

raw chicken breasts or tenders

Coca-Cola (can't be diet)

honey

red pepper

Season-All

thick sliced bacon (cut in half)

1 pkg cream cheese

sliced nacho jalapenos

wooden kabob skewers, wet  (soaked in water- so they don't burn or splinter)

This is one of my favorite weekend foods. Whenever Mark is home to fire up the pit-I'm for sure in the kitchen making these kabobs!!

In a big tupperware container put in your raw chicken, drizzle with honey and red pepper, and Season All- then cover with Coca-Cola. Leave in fridge overnight to marinate. (I like to give it a shake every now and then)

When you are ready to make your Kabobs- take the chicken out of the marinade and cut into 1 inch chunks. Cut a small piece of cream cheese, and a half of jalapeno slice and put it onto chicken chunk, then wrap with bacon. You've made a bacon wrap ball- now push onto skewer so that the wrap stays attached. I put about 6 balls onto each skewer.

Cook on pit and EAT!  :) mmmmm- this chicken is so sweet and tender!!!!!

BBQ Salmon for Tiffany

http://www.pacificwebsites.com/

	2/3 cup mayonnaise
	1/3 c butter, melted
	2 T liquid honey
	1 T white vinegar
	1/2 t dried dill weed
	1 t lemon juice
	3 T green onion, chopped fine

Put one thawed Salmon, split lengthwise, skin side down on a cookie sheet and spread this mixture over top: 1 1/2 cups mayonnaise, 1/4 cup butter, 4 Tbsp. honey, 2 Tbsp. vinegar, 2 tsp. fresh lemon juice, 3 Tbsp. green onion, 1 tsp. dried dill weed. Bake at 350-400 degree oven for 15 minutes per inch of thickness. The most important thing is to cook it until the flesh just flakes easy, and the color will turn slightly lighter.

Simple Roast Chicken

This is YUM. I used to be scared to cook a whole chicken, but this has become a once a week meal in our house. Once you get over actually having to touch it- this little bird becomes a breeze. (and it looks so pretty at Sunday dinner)

1 whole chicken (3-4 lbs)

1 onion, quartered

1 lemon, thinly sliced

1/2 cup celery leaves (you know the top part you usually throw out)

salt and pepper

butter

1 small onion, chopped fine

1 carrot, chopped fine

1/2 t thyme

2 T flour

Preheat oven to 425 degrees.

Rinse chicken really well, take out any insides or giblets (ick) and throw them away. After cavity is cleaned well, salt and pepper the cavity and stuff the chicken with lemon slices, onion chunks and celery leaves. Put chicken in a non-stick sprayed baking pan.  Cover the chicken with butter or margarine (I like Smart Balance whipped)-this gives it the pretty brown color. Roast for 15 minutes. Take out of oven and lower oven temperature to 350 degrees.

Add onion and carrots to the chicken pan, baste with pan juices and put back into the oven for 90 minutes.

Take out the chicken and spoon out 2 cups of the pan drippings into a saucepan. Add the thyme to the drippings and bring to a boil. Add the 2 T flour and constantly whisk until the gravy thickens. Reduce heat and simmer for 15 mintues. Strain the gravy if  you don't want the carrot/onion chunks in it. Put chicken on a platter to rest. Carve and serve with mashed potatoes and gravy.

Spinach Mini Quiche Cups

http://www.pillsbury.com/

This is the PEFECT make ahead breakfast if you're expecting company, just heat and serve!

2cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (plain works too!)

1 package (8 oz) cream cheese, softened

3 eggs

1 small onion, chopped (1/4 cup)

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded mozzarella cheese (Jenny and I prefer SWISS)

Heat oven to 350°F. Spray 16 regular muffin cups with non-stick cooking spray. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup, and press to fill in the hole. (like baby pie shells)

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).

Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. (mmm, thanks Jenny!) 

ROLO Pretzel Delights

http://www.hersheys.com/

Small pretzels

ROLO Chewy Caramels in Milk Chocolate

Pecan halves

Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO Chewy Caramel in Milk Chocolate.
Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely then remove from pan. Serve warm.