Sunflowers in the Kitchen!

Scrumptious Sunday / Summer Salads

2008-07-20T17:40:00.003-04:00

Overnight Salad

1 head lettuce

1 head broccoli

1 lb. Bacon, fried crisp and crumbled

1 onion, minced fine

Dressing

1/4 cup sugar

2 cups mayonnaise

1/2 tsp. salt

1/2 tsp. pepper

1 cups parmesan cheese (I used maybe a cup and a half)

Tear lettuce into bite size pieces and place into bowl. Cut broccoli into bite size pieces and place on top on lettuce. Next add onion and then the bacon. Mix dressing ingredients together and spread on top of salad. Cover tightly and chill overnight. Mix right before eating.

4 foods on Friday #38

2008-07-18T11:39:00.003-04:00

1. Fruits and veggies. Do you prefer them peeled or not?
Depends on the fuit or veggie. Usually I leave them unpeeled.

2. What’s your favorite fresh fruit or vegetable smell?
fresh peaches

3. What’s the worst food smell you’ve ever smelled?
turnips

4. Share the recipe for the dish that you love to smell cooking in your oven

Applesauce Spice Cupcakes

I began making these moist cupcakes in grade school and still bake them.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce

Cream cheese frosting

DIRECTIONS:
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with applesauce.
Fill greased of paper-line muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes. Yield: 1 dozen.

Scrumptious Sunday / Ice Cream

2008-07-13T14:35:00.002-04:00

OREO ICE CREAM BARS

1 pkg. Oreo cookies
1/2 c. soft butter
1/2 gal. vanilla ice cream
1 sm. can salted peanuts
1 (12 oz.) can evaporated milk
2/3 c. chocolate chips
2 c. powdered sugar
1/2 c. butter

Press crushed Oreos and butter mixture into bottom of 13x9 inch pan. Spread soft vanilla ice cream over Oreos. Sprinkle peanuts on top. Combine topping ingredients. Bring to a boil. Reduce and simmer 10 minutes. Cool. Pour over peanuts and freeze.
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On this one you cheat by buying the ice cream, but it is soooo good!!

Slow Cooker Thursday

2008-07-10T15:54:00.004-04:00

CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

2 stalks celery, diced

1 bay leaf

1 large onion, chopped

1/2 teaspoon Poultry seasoning

3 cloves garlic, minced

1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours.

Variation: leave out the rice and serve over cooked wide noodles.

Scrumptious Sunday / Blueberries

2008-07-06T09:39:00.003-04:00

GRANDMA's BLUEBERRY LOAF CAKE

1/4 cup butter

1 cup sugar

1 egg, separated

1 cup milk

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 pint blueberries

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.
Last of all, gently fold in the whites beaten to a stiff froth.
Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.
Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

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4 foods on Friday #35

2008-06-27T10:48:00.004-04:00

#1. Name one cookbook, cooking website or food blog that you frequently use.
I have a cookbook I've used for years and it's still my favorite. You can order it by clicking on the picture.
738-page book ...still only #14.00... They have different ones but the yellow one is the first and the best!

#2. Do you watch any cooking shows on tv? Which ones?
I like Paula Deen, and of course Top Chef and Next Food Network Star.

#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
Hubby and I were just talking about this. We are so tired of eating the same old thing week after week. Would love to try many new dishes, not one in particular.

#4. Share a recipe created by somebody else that you haven’t tried but would like to.

Hootin Annie's ORANGE SHERBET SMOOTHIE

2 cups Tampico™ Citrus Fruit Punch
3 Large scoops of non-fat Orange Sherbet
Juice of one large orange
[1 tsp of grated orange rind -optional]
2 cups ice [more may be added to thickness desired]

Blend ingredients until slushy. Serve immediately.
Yield: 2-3 servings

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Freezer Food Friday

2008-06-27T10:41:00.002-04:00

SOUTHERN SQUASH CASSEROLE

7 to 9 fresh yellow squash
1 can of cream of chicken soup
1/2 pt. of sour cream
1 chopped onion
1 (8 oz.) bag of Pepperidge Corn bread stuffing
1/4 lb. of butter (or butter) melted

Cook first four ingredients together on top of stove for 10 to 15 minutes, until tender. Mix Pepperidge stuffing and butter together. In a 3 quart casserole, layer corn bread mix and squash mix until both are used up. Bake at 350 degrees for 35 to 45 minutes.
I usually make two of these....cook one and freeze the other.
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Scrumptious Sunday / Dairy

2008-06-22T08:35:00.002-04:00

This weeks theme is DAIRY!

Butter Pecan Ice Cream (from Paula Deen)

1 tablespoon unsalted butter
2/3 cup chopped pecans
1 can evaporated milk -- (13-ounce)
1 package instant French vanilla pudding mix
1 cup sugar
1 teaspoon vanilla extract
3 cups whole milk

Melt the butter in a small saucepan. Cook the pecans over low heatuntil they are lightly browned, about 3 minutes. Place on a papertowel to drain and cool. In an 8-cup measuring cup with a spout,combine the remaining ingredients. Whisk until the sugar is dissolved.Pour the mixture into an ice cream maker and freeze according tomanufacturers' instructions. Add the pecans 10 minutes into the freezing.

Freezer Foods Friday

2008-06-20T03:55:00.005-04:00

Tamale Corn Casserole

Serves 10

3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)

Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!

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Grandma's Stuffed Cabbage

2008-06-17T13:30:00.004-04:00

My Grandma used to make these every other Tuesday night. They are SO good!

Stuffed Cabbage

1 med. head cabbage
1 1/2 lbs. ground lean chuck
1 c. rice, cooked
1 or 2 cloves garlic, chopped
1 onion, chopped
1 egg, beaten
4 tbsp. tomato juice, ketchup or chili sauce
1 (16 oz.) can sauerkraut, rinsed & drained
1/2 c. fresh tomato, chopped or canned
1 onion, sliced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar

Parboil cabbage in medium saucepan with enough water to cover, 5 to 10 minutes or until leaves are soft and pliable. Remove 12 leaves. Mix ground chuck, rice, garlic, chopped onion, egg and tomato juice in medium bowl. Fill each cabbage leaf with 2 tablespoons of meat filling. Fold leaf carefully over filling so the filling won't spill out.
Place 6 filled leaves, sealed side up, in the bottom of a 2 quart saucepan. Cover with a small amount of sauerkraut, tomatoes and sliced onion. Repeat layer of 6 stuffed cabbage leaves, sauerkraut, tomatoes and onions. Cover with tomato sauce and season with salt, pepper and sugar. Cover and simmer about 3 hours.

Revisit your past - Shop at Betty's Attic

Make your pet a STAR!

2008-06-17T12:21:00.002-04:00

I love this site! Signed up all my pets. FREE to register!

Thay also give away a $100.00 Petco Gift Card Every Week.

Check it out!

Join YouPet.com - The Internet's Premier Social Network for Pets!

Thanks Mercedes

2008-06-11T18:08:00.002-04:00

I've been given this award from Mercedes who runs "Scrumptious Sunday".

Thanks so much Mercedes, this means a lot!

Gone today/ sorry no update

2008-06-10T00:01:00.000-04:00

Going to the transplant center today... will be gone all day... 5 different appointments with 5 different doctors. Thank God for insurance. Got the bill yesterday for my 1st visit last month, and almost passed out when I saw it was $2200.00. That was JUST labs and the doctors visit. Imagine what today's bill will be.

So I'll be back tomorrow! Have an awesome day!

Scrumptious Sunday / Pasta

2008-06-08T10:46:00.003-04:00

THREE CHEESE MAC & CHEESE

1/2 lb. American cheese
1 lb. sharp Cheddar
1/4 lb. Monterey Jack
16 oz. box elbow macaroni
4 c. condensed can milk
1 tsp. salt
1/2 stick butter
2 eggs
1 tsp. black pepper

Shred the American, Cheddar and Monterey Jack cheeses in a bowl. Boil macaroni 7 minutes. Arrange cooked macaroni, cheese, salt and pepper in a 5 quart casserole dish. Beat eggs and pour into casserole dish. Mix all ingredients thoroughly. Now pour milk and melted butter into casserole. Bake uncovered at 350 degrees 1 hour and 15 minutes. Makes up to 10-12 servings.

The winner is......

2008-06-07T02:40:00.003-04:00

Pintolinda

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Congratulations Pintolinda. I chose the winner using random.org. I have sent you an email. Please email me with your mailing address, so I can get your prize to you.

Thank all of you for making my first giveaway a success. I will be having a new giveaway the first week of each month.

You may want to read through the comments on the giveaway posts - some great recipes there.

Freezer Food Friday

2008-06-06T06:08:00.002-04:00

Freezer Food Friday

This a great way to use up leftover cooked chicken, plus it’s so quick to assemble using handy pantry items.

Chicken Stuffing Casserole

2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).

Favorite Ingredients Friday / Freezer Edition 2

2008-06-06T00:28:00.000-04:00

FRUIT CRISP MIXTURE

6 cups oats

3 cups nuts (optional)

1 1/2 cups brown sugar, packed

1 1/2 cups butter or margarine , melted

2 tsp cinnamon

Mix all ingredients in a large bowl. Divide among 6 freezer bags. Store in freezer. To make fruit crisp, place fresh, frozen or canned fruit in bottom of baking dish. Sprinkle fruit crisp mixture on top. Bake at 375 for about 25-30 minutes.

My grandma kept this in the fridge all the time, and we loved her fruit crisps.

2008-06-06T00:19:00.000-04:00

Hawaiian Chicken

2 cups chicken

1 cup onion

1 cup green pepper (chopped big or small)

2 cans cr of chicken soup

1 can (15 oz.) pineapple tidbits

2 tsp. soy sauce

fresh cut tomatoes (optional)

Saute onion and green pepper till mostly soft. Cook chicken and dice. Mix together with the soup, pineapple and soy sauce. Freeze. Let thaw, warm in saucepan over medium heat. Serve with rice and tomatoes.

I didn't think I would like this when I first saw it, but it is so good. Just add a salad and viola - dinner.

Freezer Food Friday

Slow Cooking Thursday

2008-06-05T00:01:00.003-04:00

Sandra over at Diary of a Stay at Home Mom is hosting Slow Cooking Thursday.

CROCKPOT VEGETABLE BEEF SOUP

2 lb. stew meat, cut up in sm. pieces
1 can sliced carrots
1 can sliced potatoes
1 can tomatoes, cut up
1 can corn
1 c. frozen peas
1 c. frozen lima beans
2 (10 3/4 oz.) cans tomato soup
1 onion, sliced
1 tsp. salt
Dash of pepper
1 1/3 c. water
1 bay leaf

Combine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10.

A Family Favorite

2008-06-04T11:41:00.001-04:00

Hungry Jack Beef Casserole

1 lb ground beef
1 tsp salt
1 (16 oz) can pork and beans
3/4 c barbecue sauce
2 Tbsp brown sugar
1 Tbsp minced onion
1 can Hungry Jack flaky biscuits
1 c shredded cheddar cheese

Preheat oven to 375 F. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2 quart casserole dish. Cut biscuits in halves to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake for 25-30 minutes until biscuits are golden brown. Serves 4 to 6.

My hubby absolutely loves this recipe. We eat it about twice a month. Yummy!

Today is...

2008-06-03T00:01:00.000-04:00

EGG DAY

CHEESE-CHILI OVEN OMELET

1 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies,drained
2 c. shredded Monterey Jack cheese
1 1/2 c. milk
3 tbsp. flour
1/2 tsp. salt
3 eggs
1 (8 oz.) can tomato sauce

Layer cheese, chilies and Monterey Jack cheese in greased square baking dish, 8 x 8 x 1/2 inches. Beat milk, flour, salt and eggs. Pour over cheese mixture. Cook uncovered in 350 degree oven until set in center and top is golden brown about 40 minutes. Let stand 10 minutes before cutting. Heat tomato sauce, serve with omelet.

My sisterinlaw makes this and it is so good! You should try it!

Grow a living room in your backyard

2008-06-02T20:20:00.001-04:00

Isn't this awesome? Readymade has the directions for actually growing your own grass couch in your yard here. I now live in an apartment, but would love to grow a couch or chair in my yard. What a great thing for the kids to play on. It would be the 'you have got to see this' of all your friends.
Just when I think I've seen everything....hmmmmm. But be aware - couch may require mowing and weed pulling, lol.

Here it is!! My 1st ever GIVEAWAY!

2008-06-02T04:37:00.007-04:00

Katie Lee Joel, the sweetest Southern belle of cooking, fills your table with easy-to-do comfort foods. Is there a bigger 'foodie' than Katie Lee Joel? I doubt it! The Comfort Table allows all of us to truly understand and realize Katie's appreciation (and hunger) for all things edible, especially the cherished recipes handed down to her from family. Katie's warmth and generous spirit comes shining through in this beautiful book; the dishes are easy to replicate and so delicious.

In The Comfort Table, Katie dips into her archive of family recipes and updates all the classics from her childhood growing up in West Virginia, and also creates some inventive new favorites. This mouthwatering assortment of more than 125 recipes includes Southern staples like Fried Green Tomatoes, Chicken and Dumplings, Peach Cobbler, Meatloaf, and the quintessential Pulled Pork BBQ.

When I looked closer at a photo of her with who I assumed was her dad, a gray-bearded baldie. Is that... Billy Joel? Ahhh, I see. She "is" Mrs. Billy Joel. The book has chapters on starters, salads, soups, entrees, side dishes, breads, breakfasts, desserts and drinks, plus a section with tips on entertaining. A foreword by Paula Deen starts things off (she also contributes her recipe for Grandmother Paul's Red Velvet Cake). Especially good recipes include the peach cobbler and cinnamon rolls. Nothing is too fancy or difficult, and there is a photo of the recipe on every second or third page spread.

Win it!

Link to this post on your blog, and then comment here with your link. If you don't have a blog you can still win!

Just leave a comment. Here's what I want to know:

What is your favorite family recipe?

If you'd like to post that recipe on your blog, we'd love for you to share it with us.

Giveaway starts today Monday June 2.

Please include a valid email address for our drawing. (Blog not required for entry). We’ll draw the winner from the comments and contact her via email.

Deadline: June 6, 2008 (midnight).

The winner will have 24 hours to claim her prize or a new winner

will be chosen.

NOTE** Please leave your email in your comment if it is not on your profile. Otherwise I have no way of contacting you if you win.

Scrumptious Sunday / BBQ

2008-06-01T12:45:00.003-04:00

Barbecued Chicken Sandwiches (Crock Pot)

1 1/2 cups cooked chicken -- cubed
2 cups barbecue sauce
1 large bell pepper -- diced
1 tablespoon brown sugar
dash red pepper
salt and ppper -- to taste
hamburger buns

Combine all ingredients and place in slow cooker. Cook on low for 8 hours or on high for three hours. Serve over rice, baked potatoes or in buns.

We eat this a lot at our house. So very yummy and easy!
SCRUMTIOUS SUNDAY

My 1st Giveaway

2008-05-30T18:55:00.001-04:00

My First Giveaway starts Monday, June 2nd.

So be sure and come back to check it out!

It is a good one!