Creamy Garlic Salad Dressing

Jamie said....

I have been on a huge salad kick for the first time
since I had my first son. So when I tried a creamy
garlic dressing at a little, quaint Italian restaurant
in Colorado, I was hooked. I looked up this recipe
and tried it. I love it!

~~~~~~~~~~~~~~~~~~~~~~~

1 cup sour cream
1 Tbsp. dijon mustard
1/2 tsp. salt
1/4 tsp. cracked black pepper
1 clove garlic, minced
1/4 cup parmesan cheese
1/4 cup milk

Mix all ingredients in small bowl or glass measuring
cup with wire whisk until well blended; cover.
Refrigerate until ready to use, or up to 1 week. It
makes 1-1/4 cups or 10 servings, 2 Tbsp. each.

Recipe Feedback

Renee made the Colossal Cookies & had this to say...

I made these cookies this weekend and let me say...They are incredible! I used a 24 oz. bag of semi-sweet chocolate chips and an 8 oz. milk chocolate Hershey bar! The cookies are large and I got close to 100 out of the batch!

Recipe Feedback

Another one from Jamie.
I tried the recipe (Tater Tot Bake) that I found for Tiffany last
night! I did make a few minor adjustments to the
recipe. Instead of chopping up an onion and cooking
it in the meat, I seasoned it with onion salt. Also
instead of cream of mushroom, I did cheddar cheese
soup. Everything else was the same. I used frozen
tater tots, cause I didn't want thawed ones to get
soggy before cooking. I thought it was pretty darn
good, and all of my men cleaned their plates! The
only thing I'll do differently next time, is add a
little sour cream to the soup mixture! Just because.

I served it with corn on the cob, salad, and rolls.

Pork Tenderloin

This recipe is from Jamie.


1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red or cooking wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste


DIRECTIONS:
Place pork tenderloin in a slow cooker with the
contents of the soup packet. Pour water, wine, and soy
sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much
on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting
for 4 hours. Serve with cooking liquid on the side as
au jus.

Makes about 6 servings.

Recipe Feedback

Jamie says....
Not too long ago, I sent in a recipe for
Chicken in the Crockpot. I had gotten it out of my newest
cookbook and sent it in without trying it! Well, I
have now tried it. It was a huge hit!! The chicken
was so tender it was literally falling apart.

Things I will do differently the next time I cook
this:

1- Use less cooking wine... I could taste it. Hank
said he couldn't.
2- Whip the soup, cream cheese, and cooking wine
together to avoid lumps in the finished product.

Recipe Feedback

I made the Ranch Potatoes the other night. And I think D has now found his new love. He said if he had potatoes like this growing up, that's all he would have ever eaten. They really are a great change from just plain old Mashed Potatoes.
I also made Oven Fried Chicken, Cream Style Corn (the kind that's frozen in those little packages) & sliced tomatoes.

Recipe Feedback

This is what Nicki had to say about Oven Bacon.....

Almost every Sunday, after church, we have brunch at my parents' home. Us, women, are always complaining about the bacon popping on our church clothes as we fry it up in the skillet. So, when you posted this, I copied it and sent it to my sister and my mom. This weekend we followed your directions and baked it in the oven. WE LOVED IT! So much easier and definitely not as messy! (Well, except for when Mom accidentally tipped the pan while pulling it out of the oven, causing a bunch of grease to spill to the bottom of the oven, which caused a bunch of smoke to begin rolling out, causing the smoke detector to go off, which caused my 3-year-old son to run through the house yelling, "Grease fire! Grease fire!") But, besides that a lot less messier! We'll be doing it that way for now on. Thanks for the idea!

Tater Tot Bake

Jamie sent you another one Tiffany.

1 lb. ground beef
1 onion, chopped
salt and pepper to taste
1/2 (32 oz) package tater tots
1 (10.75 oz) can condensed cream of mushroom soup
1/2 c milk
1 1/2 c shredded cheddar cheese

Preheat oven to 350.
Brown meat and drain.
Add in onion and cook together.
Add salt and pepper to taste.
Spread beef mixture evenly over bottom of a 2 quart
casserole dish.
Arrange tater tots over beef layer.
In a small bowl, stir the soup into the milk until
smooth.
Pour over tater tots and beef layers.
Sprinkle cheddar cheese evenly over top.
Bake in preheated oven for 30-40 minutes, until cheese
is bubbly and slightly browned.

Tater Tot Breakfast Casserole

Jamie sent this in response to Tiffany's request:

1 lb. ground sausage
2 c. shredded cheddar cheese
2 c. milk
2 eggs
2 lb. tater tots

Preheat oven to 350.
Scramble sausage, drain and spread evenly in the
bottom of a 9x13 pan.
Spread cheese over sausage.
In a large bowl, beat together eggs and milk.
Pour over cheese.
**This recipe can be refridgerated overnight at this
point**
Top with tater tots.
Bake in preheated oven for 35-45 minutes.
Cool for 5-10 minutes before serving.

Colossal Chocolate Chip Cookies

Mel *finally* sent me a recipe!!! Woo! Hoo!!!











Imagine jumbo chocolate chip cookies with extra chips, nuts, oats, and even chopped candy bars. This is the recipe.

2 cups butter or margarine, softened
2 cups sugar
2 cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
5 cups uncooked regular oats
2 cups (12 ounces) semisweet chocolate morsels 1 cup (6 ounces) semisweet chocolate morsels 1 (7-ounce) milk chocolate candy bar, coarsely chopped 1 cups chopped walnuts

BEAT butter at medium speed with a heavy-duty electric mixer until creamy; gradu­ally add sugars, beating well. Add eggs and vanilla; beat well.

COMBINE flour and next 3 ingredients; gradually add to butter mixture, beating well.

PROCESS oats in a food processor until finely ground. (You could also use your blender) Gradually add to butter mix­ture, beating well. Stir in chocolate morsels, chopped chocolate, and walnuts.

SHAPE cookie dough into 2-inch balls. Place 3 inches apart on ungreased baking sheets. Flatten each ball to a 2 1/2-inch circle. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to wire racks to cool completely Yield: 4 dozen.

Half is Fine, too.
If you don’t have a heavy-duly mixer to handle this large amount of stiff dough, cut the recipe in half.

Recipe Feedback

This is what Mel had to say....

I tried Jamie's Chicken Tortilla Soup last night and was very pleased. It's not very "soupy" weather but I couldn't wait to try it because that is the soup I always get from a local cafe. I decided that I would also try the cheese straws which as Lee said tastes like a long "Cheese It" cracker. It is really strange that it really does taste just like them. I found out that I needed to cut a much smaller hole in the bag if I want them to turn out like straws. I actually think I will just use a piping bag- they aren't very expensive at all and it would help me with the mess considering I stuck my finger THROUGH the bag while squeezing.

Steak Topper

This is from Bomba.


I tried the Simple Tomato Salad this weekend. It was delicious. Everyone who ate it loved it. We all agreed that it would be a great thing to put on a salad as the dressing. Anyways, below is a very simple "Steak Topper"



Steaks
Mushrooms (chopped or sliced) I buy the blue container in the produce department that have them ready.
Stick of butter
Italian dressing


Cook Steaks on grill, stove top or oven. While they are cooking, put some chopped or sliced mushrooms in a skillet with a 1/2 tablespoon of butter. Saute the mushrooms to your liking. Add the remaining stick of butter to the skillet along with almost the whole bottle of italian dressing. (use your judgement-all depends on how many steaks you are cooking) Let simmer until steaks are done.

Serve steaks and top with the "Steak Topper"

Chicken Tortilla Soup

This one is from Jamie also.
I first had this recipe after I gave birth to my first
son in 2002. Someone brought it over to my house. I
have vivid recollections of my husband, dad, and
brother-in-law watching an Alabama football game and
chowing down on this soup! I made a few 'Jamie'
adjustments to get it just like I wanted it, and have
had no complaints...only empty bowls!

This is an excellent 'comfort' food. I made it today
for my Mom. This was the only thing that sounded good
to her.

~~~~~~~~~~~~~~~~

2 can cream of chicken
1 can cheddar cheese soup
1 can rotelle (drain for less spice)
2 can chicken broth
1/2 small block of velveeta
4-5 chicken breasts, cooked and cubed
1 pkg taco seasoning

While cooking chicken, put soups in a large pot. Mix
all soups with just one soup can full of milk. Only
after you have mixed until there are no lumps, add
broth and rotelle. Then add taco seasoning and
cheese. Once chicken is cooked and cubed, add to
soup. Let simmer 30 minute to an hour to allow
flavors to mix. You can also make this is the crock
pot and/or use canned chicken.

Serve it with shredded cheese, sour cream, etc on top.
You can toast or warm some tortillas for the side,
but my family enjoys tortilla chips to dip in it! It
freezes well too.


***Note from Crystal*** I've made this soup before & it is incredibly good!

Monster Cookies

This is from Jamie.
I thought I would have some fun today and make some
cookies with the boys. And since my mom just got out
of the hospital, I thought I would make some for her
too. So when I saw the title of these cookies in my
newest cook book, I knew I wanted to try them! The
amount of each ingredient in this recipe lets you know
why it's called Monster! But since I was making for
my Mom's house too, I decided to just half it. It
yielded much more than we could even think about
eating: over 100 cookies for half of the recipe.

~~~~~~~~~~~~~~~~~~~~~~~~~~

12 eggs
1 lb. butter or margarine, softened
3 lbs. peanut butter
2 lbs. brown sugar
4 c. white sugar
18 c. oatmeal
1 lb. milk chocolate chips
1 lb. M & M (optional)
1/4 c. vanilla
8 tsp. baking soda

Preheat oven 350. Mix all ingredients in the largest
bowl you have. The place rounded spoons fulls on an
ungreased cookie sheet. Bake for 10-12 minutes until
golden brown.

The results taste awesome! It's like a chocolate
chip, peanut butter, oatmeal, and M & M cookie all
wrapped into one! Very tasty!

Cheese Dip Chicken

One more from Jamie.
Here is a little something I made up last night to
feed my family. I started with two massive frozen
chicken breasts. Then I sprinkled a little seasoning
on both sides. Next, I spooned 2-3 tablespoons of
salsa on each breast. Then I cubed Velveeta on top of
that. I folded each one in an aluminum foil pocket.
I baked them at 375 for 35-40 minutes. They were so
bubbly and good, I didn't get an after picture before
they were gobbled up! My oldest son named it 'Cheese
Dip Chicken!'

Next time, I will put the cheese on first then spoon
the salsa on top of it to get a better mix. And I
might use smaller chicken breasts too.

I served baked potatoes and green beans with them.

Recipe Feedback

This is from Jamie.


This is the second time I have tried Vickie's recipe
for the Bar-B-Que Pork.

The first time, I used the BBQ sauce she recommended,
but wasn't crazy about it.

This time, I found a Golden Rule BBQ sauce to use.
Hank asked me to use less sauce on the meat. That
way, if you want more you can add it or if you don't
want to, you don't have to.

It turned out sooooo good! Thanks Mrs. Vickie!

I served this with baked beans and corn on the cob

Crockpot Chicken & Pasta

A Jamie Recipe.

~~~~~~~~~~~~~~~~~~~~

6-8 boneless skinless chicken breasts
1 cup white cooking wine
8 oz. cream cheese, cubed
1/2 stick butter/margarine
1 can cream of mushroom
1 package Italian dressing mix
Fresh Mushrooms (optional)
Angel Hair Pasta

Combine all ingredients in a crockpot. Cook on low
10-12 hours. Serve over hot angle hair pasta.

Also freezes well!

Cheese Straws

We haven't had a recipe from Jamie in awhile!

Because I sing in a group, I get to be in a lot of
different churches. We recently sang at a Shades
Mountain Baptist Church women's event. They gave us
each one of their church cookbooks... And I couldn't
have been more thrilled!!

~~~~~~~~~~~~~~~~~~~~~~~~~



16 oz. grated sharp cheddar cheese
1 1/3 stick butter (not margarine)
3/4 tsp. salt
1/2 tsp red pepper (you can use up to twice as much)
2 cups sifted, all purpose flour

Let cheese and butter sit at room temp for a while
before using then cream together.
Sift flour, salt and red pepper together and add
gradually to cheese/butter mixture, working as little
as possible.
I usually mix with my hands.
Put mixture in a large storage baggie, then snip off
one of the ends.
Squeeze mixture out into straw shapes on a greased
cookie sheet.
Bake at 375 for 8-10 minutes.
Let cool and serve!!
Great for parties, showers, holidays, etc.
They also freeze great!

Country Pie

This recipe is from Gretchen.

Prep:10 min. Total: 1 hour

1 lb. extra lean ground beef
1 jar (14 oz.) spaghetti sauce, divided
1 1/2 cups Minute White Rice
6 oz Velveeta Pasturized Prepared Cheese Product, cut up

Preheat oven to 350. Combine meat and 1/2 cup of the spaghetti sauce; spread evenly into greased deep 9-in. pie plate.

Mix remaining sauce with rice; spoon over meat. Sprinkle with Velveeta; cover with foil.

Bake 25 min. Remove foil. Continue baking, uncovered, 15 min. Let stand 10 min. Carefully drain off any fat, then cut into 6 wedges to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~

I use deer meat, it usually doesn't have any fat to drain.

I get a magazine called Food & Family. This recipe came from it. It's free if you want to get it. Kraftfoods and click on the icon on the left for a subscription. It's free.

Chicken Fajita Soup

I created a new recipe last night & it turned out really good...I'm so proud!

~~~~~~~~~~~~~~~~~~








4 boneless skinless chicken breast, cooked & shredded
1 can corn
1 can black beans, rinsed & drained
1 small onion, chopped
1 can of diced tomatoes
1 can chicken broth
2 cups of water
1 pack fajita seasoning
a dash of dried cilantro (optional)
garlic
S & P

Cook the chicken in the chicken broth, water & garlic. When chicken it done, pull it out of the pot, so you can shred it. Add all the other ingredients in the pot, with the broth. Then add chicken after it's shredded. Let simmer for about an hour or so.

I cooked my chicken in the crockpot & then after chicken was done added all my ingredients in the pot & cooked for about 2 hours on high. I also doubled the ingredients except for the chicken & water.

We ate it will sour cream & corn chips.

Simple Tomato Salad

Mom came up with this recipe & I tweaked it a bit.

~~~~~~~~~~~~~~~~~~~~~

Grape tomatoes or any kind really
Mozzarella cheese
Garlic salt
S&P
Balsamic vinaigrette


Half the grape tomatoes. Cube the cheese. Add garlic salt, S&P & the Balsamic vinaigrette. And mix to together. Serve as is or chill.

~~~~~~~~~~~~~~~~~~~~~

There isn't a 'real' recipe for this, just use as much as you like of each thing. It's soooo yummy. When Mom made it we ate it with steak & baked potatoes. I made some this weekend & just ate it by itself.