Pasta Creation

This is super easy and is a big hit at our house.

1 package of Jimmy Dean type breakfast sausage
1 box of bow tie pasta

1 jar of spaghetti sauce

Sharp Cheese Shredded (desired amount)

Pre heat oven to 350 degrees

Brown the sausage
Boil Noodles

mix noodles, sauce & sausage in a bowl

Spray 9x13 pan with cooking spray

Place mixture in pan, top with cheese and cover with foil.

Cook for 15 minutes.

We served it with Italian bread. I put olive oil, parsley flakes, Parmesan cheese and sea salt on the bread, placed it in the oven with the casserole and it was all ready at the same time. This is a super fast meal that is not expensive to make. It's tasty and could be made ahead of time.

Mahi with Pineapple Chutney

My friend Candi said I could share this recipe with ya....



Marinate your Mahi in Italian dressing, lemon juice and just a little dales. Then grill it.


For the chutney:

Sauté 1 onion
1/2 a red bell pepper, chopped
1 jalapeno
Ginger and a little cumin
Then it called for rum but I used a white wine vinegar and let it reduce...
Then add 1 pineapple, chopped
Brown sugar
Salt and pep
And a little cilantro
And lime juice

Zesty Lemon Love Cake

Today on my 9th wedding anniversary, I put together a quick cake with some ingredients I had in the cabinet. It is super tasty!



1 box of Duncan Hines Lemon Supreme Mix
1 box of Jello lemon pudding mix
Lemon zest


Make the cake mix as directed on box, plus add the pudding mix & zest from half of a lemon.
Bake as directed.

Let cool.

Icing:
2 cans of Betty Crocker Whipped Cream Cheese Icing
Juice from 1 lemon & other half of the zest

Fold together, until blended well.

If you are doing a layer cake, then use 2 cans of frosting. If a sheet cake, just go with one. Depends on the amount of frosting you like.

After cake is cool, frost it & enjoy!

I keep the cake in the refrigerated. It seems to be better chilled.

Hot Dog in a Blanket

I make these for my kids and they love em.

1 pack of hot dogs
2 cans of crescent rolls
cheese (optional)

I roll up 1 hot dog in a slice of cheese then roll it up in 2 crescent rolls.

Bake according to the directions on the crescent rolls.

My kids like to dip them in ketchup.

Cream Cheese/Rotel Dip

This dip is great for entertaining... you can do it in a crock pot or in the microwave. Here's my crockpot version

1 lbs hamburger meat (COOKED)
1 can of rotel
2 blocks of cream cheese

add it in the crockpot and leave it on low. serve with chips!

Taco Salad

My new favorite thing to make... easy and great for the summer when you don't feel like slaving over a hot stove!

You'll need:
Taco Seasoning (1 pack)
Hamburger meat
Black beans (1 can)
Pinto beans (1 can)
Shredded lettuce (i use a bag of the preshredded lettuce - 1 is plenty for us)
Shredded cheese
Salsa
Sour Cream
Corn chips
guacomolie dip

I'm sure there's all sorts of things you can add but this is what I normally do :)

Cook hamburger meat, drain and add taco seasoning as directed then set aside

Rinse and drain pinto and black beans then stir in salsa

In a large bowl you'll layer everything

1. Add corn chips
2. Add hamburger meat
3. Add cheese
4. Add bean mixture
5. Add lettuce

repeat... of course you can do this in any order.

I leave the sour cream and guacomolie on the side.

I've served this at a few party's and its always a big hit!

Lemon Macaroons

My friend Denise sent in this recipe. Sounds like a perfect one for Easter!

*** It came from the latest issue of Paula Deen's magazine.

3/4 can of sweetened condensed milk + 2 Tablespoons
1 14 ounce package of flaked coconut
1/8 teaspoon salt
1 large egg white
1 teaspoon lemon extract
1 tablespoon lemon zest

Preheat oven to 300. Line cookie sheet with parchment, slipat sheet, or spray with no stick spray.

Whisk egg white & salt until frothy. Mix in condensed milk, extract & lemon zest.
With spatula, fold in coconut.

I used a small scoop, but it made tiny cookies, you may want to use a medium scoop. Scoop and press coconut mixture into scoop and release onto cookie sheet. Cookies will not spread, so they can be placed fairly close together on the cookie sheet. Bake for 20 min or until slightly golden brown. Let cool 1-2 min on cookie sheet before removing to cookie rack. Let cookies cool and then make confectionery drizzle frosting.

Frosting
½ cup confectionery sugar
2 tablespoons lemon juice

Blend until smooth. If too thick - add in more lemon juice, if too thin, add more sugar. Should be slightly thick so it stays on the cookie and does not melt into it. Drizzle over cooled cookies.

Store in airtight container.

Taco Lasagna

Here's another good one from Maryland Mommy.

1 lb. ground beef (or ground turkey)
1/2 c. onions (diced)
1/2 c. green pepper (diced)
1 packet taco seasoning
2/3 c. water
1 can black beans (rinsed & drained)
1 can black olives (diced)
1 can diced tomatoes (undrained)
1 can refried beans
12 small flour tortillas
3 cups shredded Mexican cheese

Cook meat, onions & peppers together. Drain meat & add taco seasoning, water & black beans. Saute until most of the water is absorbed.

In greased 9 x 13 dish, line 4 small tortillas. Spread 1/2 can of refried beans, 1/2 meat & black bean mixture, 1/2 can black olives, 1/2 can tomatoes & 1 cup of cheese. Repeat that step.

Then, add 4 flour tortillas to the top & top with your last cup of cheese.

Bake at 350 for 25-30 minutes. We like to serve it with salsa & sour cream on top. Enjoy!

Cheese and Sour Cream Muffins

My friend Nikki made some muffins to go with her meal on Valentine's Day and they sound some kind of wonderful!

Here's what you do:
Melt a stick (1/2 cup) butter. Add in 1 cup sour cream, 2 cups self-rising flour, and 1/2 cup shredded cheddar cheese. Mix it up until it forms a dough. Spoon the dough into greased mini muffin tins. Makes exactly 24 mini muffins. Sprinkle some cheese on the top of each one before baking. You know, because cheese is good. Then bake at 350 degrees for about 25 minutes or until they're done.

Broccoli Cheese Rice Casserole

Maryland Mommy talked about making this & I asked for the recipe. She happily sent it too me. Thanks MM!

16 oz. bag frozen broccoli (I chop it up fine in my food processor--more kid friendly)
1 can cream of chicken soup
1 can cheddar cheese soup
15 oz. jar cheese whiz (Hey, I never said it was healthy)
2 cups of cooked white rice

Mix all ingredients in a large bowl. Spread into a greased 9 x 13 dish. Melt 2 T. of butter & pour over top.

375 for 30-35 minutes

***Crushed potato chips on the last 15 minutes is YUMMY too!***

Enjoy! Hope you like it! My family loves it! :)

EASY PEASY Chicken n Dumplins

I love chicken n dumplins and this recipe is very easy.

1 pack of chicken breast (cause i don't do bones)
2 cans of chicken broth
4 cans of jumbo biscuits - 3 regular flavored and 1 can butter flavored


I boil the chicken and save the broth
Pull the chicken apart and put it back in the broth
Add the canned broth
Bring to a boil
Tear the biscuits apart and drop them in
stir while adding the biscuits
I let them cook for about 10 more minutes or until the dumplins are done
You'll wanna stir them often to keep them from sticking the to bottom

*the dumplins tend the dissolve and make it more creamer so I pinch off different sizes for the dumplins*

Add Salt and Pepper to taste

Easy Lo Mien

This Kraft dressing is a new discovery & a prized one!

You can just eat it over some pasta. But I made some Lo Mien with it.

Here's what I used:

Lo Mien noodles
The Asian Toasted Sesame dressing
Shrimp
Green onions
Shredded cabbage (I bought the already shredded cole slaw kind)
Minced Garlic
Salt & Pepper

The shrimp was already cooked, but frozen so I just heated them up in the skillet & set to the side.
Then I took the green onions, cut into long pieces & the cabbage & placed them in the pan with a touch of oil. I cooked them until they were cooked down. Towards the end I added the garlic, salt & pepper & some of the dressing. While this was cooking, I boiled the noodles & drained them. When the onions & cabbage were basically where I wanted them, I tossed in the shrimp & more dressing. And lastly added the noodles & more dressing. You have to use the dressing to taste, since it can be a bit strong, that is why I added it in stages. You can add as much as you like.

Daniel kept saying it was better than any Lo Mien he has eaten in a restaurant. It was pretty fabulous if I do say so myself!

You can make this without meat or make it with Chicken. Whatever your heart desires. It's a quick easy way to prepare Chinese food without all the tons of ingredients.

Enjoy!

Paula Dean's Onion Rings

I made these last night and they were AWESOME!

2 Large Onion sliced in 1/4inch rings
1 Egg
1 sleeve of crushed saltine crackers
1 Cup of Buttermilk
1 Cup of Flour
1 teaspoon of chili pepper (i used chili powder and it was fine)
1 teaspoon of salt

In one large shallow dish wisk the egg and buttermilk together
In another shallow dish mix the other ingredients together
Coat the onions in the egg & buttermilk then coat with the other stuff

fry them in a deep fryer

YUMMY!

Pizza Pasta Creations

Our family has a tradition of Pasta Monday. I am always the chef for Monday's and I always cook pasta. We've gotten into a bad habit of just making spaghetti. Last Monday I decided to change things up, but just a little. Here is what I put together.

Macaroni Noodles Cooked
2 Jars of Pizza Sauce
1lb of Hamburger meat browned
Peperoni's
Black Olives
Cheddar Cheese
Mushrooms
Provolone Cheese (it was leftover, we didn't have mozzarella)

I added all the ingredients to a 9x13 dish and warmed it in the oven. I topped it with cheese and covered. I baked it for 20 minutes and it came out great! It was super easy to make and a big hit with the family. We served salad and garlic bread along the side. You could add any pizza ingredients that you would eat on a pizza to this dish. There were no leftovers, so that is a good sign. Its pasta night again, So I'd better get something laid out to cook!

Tons Of Holiday Recipes

Northpole.com has so much to off anyone who is need of a certain recipe or just some much needed inspiration. But that is not all that you will find there. There are stories & stuff you the kiddies.
The Martha Washington Mounds came from this site.

Martha Washington Mounds

I made some of these yesterday & they are the bomb! If you love cream cheese, these are for you. Have mercy these are delightful!






1 stick oleo, room temperature
2 (1 pound) boxes powdered sugar
1 can Eagle brand milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounces) cream cheese


Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole.

Pumpkin Rolls

My friend, Jennifer makes these every Christmas season. I am not a fan of pumpkin, and tasted it just to be nice one year. Well, I was surprised and happy to discover that this is delicious and not very 'pumpkiny!' I may try making one in the next week! If I do, pictures will be coming!

3 lg eggs
2/3c. canned pumpkin
1 tsp. soda
powdered sugar
1c. sugar
3/4c. flour
1tsp. cinnamon
1 tea towel

Beat eggs and sugar well.
Add pumpkin, then flour,soda and cinnamon; mix well.
Pour into a well greased and floured (I use bakers joy) cookie sheet that has small sides.
Bake at 350 for 10-15 minutes.
Reduce temp to 325 if using a black coated cookie sheet.
Watch carefully and do not overbake or the cake will crumble (I check mine with a toothpick like you would a cake).
Cool for a few minutes only.
Sprinkle an area of powered sugar over the tea towel the size of the cake (I don't sprinkle I cover because it is what keeps the cake from sticking to the towel). Loosen edges of cake with a knife and flip pumpkin cake onto the tea towel.
Roll up cake in the towel and let stand one hour (I put lots of powered sugar on the top of the cake before I roll it up, it keeps it from sticking to itself). Unroll and spread cake with filling mixture

Filling:
1 (8oz.) pkg softened cream cheese
1 tsp. vanilla
4 tspl. softened margerine
1 c. powdered sugar ---- you can add chopped pecans and stuff here

Combine cream cheese, margarine, powderes sugar and vanilla.
Spread over cake; add the nuts here if you want too.
Wrap in foil (I coat this too with powdered sugar to keep from sticking) and put in the fridge.
Slice to serve.
It can be frozen for later.

Fudge In A Bag

I teach a public speaking class to a group of homeschoolers and one of my students did a pretty fun Demonstrative Speech. She taught us how to make fudge in a bag!

This one is easy and fun to do with your kids!

Here's what you need:

1/3 c. semi-sweet cocoa
3 oz. cream cheese (softened)
1 lb. powdered sugar
1/4 c. butter or margarine (softened)
1/2 tsp. vanilla

Add all your ingredients into a gallon size ziploc bag. Make sure it's one that seals good, or else you could make a huge mess!

Mash and mix for 8-10 minutes.

When you're done, pour your fudge into a pan and flatten. Refrigerate for faster hardening.

NBC13 Links Us!

Thanks NBC13 for having The Recipe Place linked on the Food section of your website! It is an honor! And a sweet surprise!

Lemon Ice Box Pie

This is seriously my ALL time favorite pie! My Granny used to make it. It's soooo easy & Heavenly.


DO NOT DOUBLE RECIPE!

1 can Eagle brand condensed milk or cheaper brand
2 large lemons (juiced) or 1/2 cups of concentrated juice (this is what I use)
2 egg yolks
Graham cracker crust

Mix all ingredients with a spoon & pour into the crust. It will thicken the more you stir. Then refrigerate until it sets. Don't use a mixer or you will have to drink it. :)

I normally top mine with a dollop of Cool Whip!

Chicken Enchiladas with Creamy Green Sauce

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Baked Spaghetti

(This recipe is so versatile. I wanted spaghetti, but not the standard kind we all love. I started pulling things out of the fridge and this is what I came up with. My noodles were actually leftover frozen ones, my veggies were cut up and frozen too, so that made it easy too. You could also make with chicken instead of beef.)

1 pound of hamburger meat
jar of Spaghetti sauce
noodles
onions
peppers
garlic salt or fresh garlic
canned or fresh mushrooms
black olives
Cream cheese
Sour Cream
Cottage Cheese
Parmesan Cheese
Cheddar Cheese
Mozzarella cheese
tablespoon of butter

Preheat oven 425
Cook Noodles, drain, add butter.
Brown the meat, drain.
Sauté, the onions, peppers, garlic, black olives and mushrooms
Add meat and sauce to the mix.

In a separate container take soften cream cheese, cottage cheese, sour cream and Parmesan cheese and mix together.

Spray dish with pam, and layer your noodles first, then your cream cheese mixture, then add the meat/sauce mix. Top with mozzarella and cheddar cheese (or whatever you have!) and the cover with foil. Bake for 20 minutes, or until hot and bubbly.

Feeds 6 adults

My family loved this. Even the little ones ate it! There was just enough left over for my husband to carry to work.

Sloppy Denise's

My friend Denise sent me this recipe & she said this is a rather large recipe, so it's a good one to freeze.


Sloppy Denise's

2½ lbs ground beef
2 tablespoons butter
1 cup of French's mustard
1 24 ounce bottle of Ketchup
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon of garlic salt (or powder)
1½ teaspoons of salt - omit if using garlic salt.
1/4 cup sugar
2 large onions - diced fine
2 large bell peppers (red or green - whichever you like better)

Brown the ground beef & drain all grease. In a large pot - melt butter and sauté onions and bell peppers approx 10-15 min, until soft. Add in ground beef & mix. Add in wet ingredients: ketchup, mustard, vinegar & Worcestershire sauce. Blend well. Bring to simmer. Add in dry ingredients: garlic salt (or powder), sugar, & salt if using. Blend in well. Let mixture simmer about an hour on low. This is where I taste test. Sometimes I like it a little more tart so I add in a bit more mustard, Worcestershire and vinegar. Sometimes I like it a little more sweet, so I add in a little more sugar. I just add in a bit at a time, like 1/4 cup more of mustard or sugar, or a couple tablespoons of vinegar or Worcestershire.

Sometimes I find I enjoy eating it with potato chips like a dip than as a sandwich! I also like it in those "Scoops" tortilla bowls.

I haven't found much of a difference when using different ketchup, although I mostly stick to Heinz. Somehow the mustard makes a difference to my taste buds. I used a store brand once and it just did not have the right "zing" to it.

Real "Cup-Cake"

5 MINUTE CHOCOLATE MUG CAKE


1 Coffee Mug
4 tablespoons plain flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug and mix well.

Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla and mix again.
Put the mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug but don't be alarmed!
Allow to cool a little and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

We ate it with ice cream!

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Box Cake Cookies

My friend, Sherra, e-mailed this recipe to me. She doesn't often e-mail recipes, so these cookies must be stinkin' good! I can't wait to try them! It seems like you could make cookie bars too.


1 box Duncan Hines Devils Food cake mix
1 stick of butter
1 tsp vanilla
2 eggs

Mix all above until formed into a big ball that you can form cookie balls into
Cook cookie balls for 8 minutes at 350 degrees

Frosting
4 oz cream cheese softened
1 stick butter softened
2 cups powdered sugar
1 tsp vanilla

Mix all above and put in between two cooled cookies.

Slow Berry Cobbler

I love cobbler & thought this would fun to try. It's also a Paula Deen recipe. She is my favorite cook!

Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix

Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Shrimp Creole

I haven't made this yet, but I plan on getting the stuff this weekend to give it a try.
I saw Paula Deen making it the other day & I knew I wanted to make it.



2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

***When I made it I also added a teaspoon full of minced garlic. And I didn't use as much of the hot sauce. Once it was done, I tasted it. And added more. You can always add spice or heat, but you can't take it away. I also cooked my shrimp longer than 3 minutes. I like really cooked shrimp.

This was also a huge hit! Daniel & I both loved it! It was super easy to make. The most work was just chopping the onions, peppers & celery.

It would a be a great meal to prep the night before & let it cook while at church on a Sunday morning.

Taco Seasoning... Be Gone Packet!

My friend Nikki is at it again! She posted about her new healthier lifestyle and how she is making some changes. She even made her own taco seasoning!! She found the recipe at All Recipes.

I checked out the comments and the ratings on the recipe, and people say they won't buy packets anymore... it's just that good! Give it a shot and let us know what you think!

INGREDIENTS (Nutrition)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Nikki made her own tacos with the new seasoning and really enjoyed them... she said the 'hit the spot.'

Heavenly Cream Cheese Icing

Sophie just celebrated her first birthday and to help celebrate the occasion, I made her a homemade cake. I can't find the cake recipe right now, but following is the icing recipe. I've had this one in one of my cookbooks for years, and finally gave it a try! I don't think I'll find a better one! I could have just licked the bowl clean!

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight from the fridge) with 5 tbsp softened butter and 2 tsp vanilla until combined. Gradually add 2 cups powdered sugar that has been sifted after measuring. Continue to add more sifted sugar until you reach a consistancy and sweetness that fits your taste (I ended up adding about a half cup more powdered sugar to thicken it up!).

Bread Crumbs

My friend Nikki just gave me a great idea, and I wanted to pass it on:

What do you do with old bread?

As a kid growing up my mom made French Toast on Saturday mornings with the old stale bread. We were a family of 5 so it was an easy way to use up any bread that was left, and have a tasty cheap meal. Now that I am the mom and only have 1 toddler running around I could make French Toast and still have bread left over. We eat sandwiches almost everyday, but we never finish a whole loaf of bread.

I came across a blog by a fellow etsian called Lost Button Studio. She had a post on homemade bread crumbs, and I thought it was genius. I'm sure many of you make your own bread crumbs, but it never really occurred to me that it was so simple. Be sure to read her post because she gives some great examples of ways to use them.

I had planned on making a new recipe for Meatloaf Muffins that called for bread crumbs, so this was a perfect opportunity to make them. I broke the bread into pieces and put them in the oven at 200 degrees while I ate lunch. I could have left them on the counter to dry out, but I was in a pinch for time. After lunch I put them in my mini food processor and it did all of the work.
I now have plenty of bread crumbs for meatloaf and chicken parmigiana, these are regular meals around here. You can also freeze them so that they last longer.

Bisquick Chicken Fingers

This comes from Jenny, a friend of mine who I recently reconnected with. Here's how to prepare it:

INGREDIENTS:
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips (sometimes you can find prepackaged chicken fingers for less than the regular packaged ones, and it's less work!)
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I like the garlic salt)
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine melted (I actually don't use this...I think it makes them more crispy if you don't).

DIRECTIONS:
Preheat oven to 450 degrees.
Line cookie sheet with foil.
Spray with cooking spray.
In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg.
Place in bag of Bisquick mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet.
Repeat with remaining chicken.
Drizzle butter over chicken (again, optional).
Bake 12 to 14 minutes, turning halfway through the time, until no longer pink in center (I usually go the 14 mins if they are bigger, just to be safe).

These are a good alternative if you can't fry/don't like to fry, want something a little healthier, and love chicken fingers (i.e. me)! This seriously is one of my favorite things to make - takes less than 20 mins. I would have it every week if it were my choice!

CVS Cheesecake

The manager at my favorite CVS made this & shared a piece with me when I visited the store on the 4th of July.


1/2 lb goat cheese
1 block of Philly cream cheese
1 tsp vanilla
2 tbsp butter
2 tbsp sugar
2 - 8oz. whipped cream (frozen)
3 1/2 tbsp sour cream (to taste)

Mix in bowl & pour into graham cracker pie crust. Then freeze.
Add any topping before serving.

You can also add Peach & Mango sherbet for flavor & color. Use 1/2 cup.

Betty's Homemade Chocolate Ice Cream

Yesterday, my mom made her infamous homemade chocolate ice cream and, as usual, we could not get enough!! It tastes to me like an new and improved frosty at Wendy's!

Here is what you will need:

5 eggs
2 - 2 1/2 c. sugar (mom uses Sugar in the Raw)
4-5 quarts Barber's chocolate milk (Mom uses the dark chocolate)
vanilla to taste
3 c. of white whole milk [OR] evaporated milk (for a richer flavor)
2 bags of ice
rock salt
ice cream maker

First, create the base.

Combine sugar, vanilla, while or evaporated milk, and eggs in a sauce pan.
Stir continuously until sugar is completely dissolved.

Next, take you base and pour it into your ice cream maker container.

Then, pour the chocolate milk on top of it and put the top on. You don't have to stir it... that's what the paddle inside it is for! :)

Place the container into the ice cream maker bucket.

Put ice around the container and turn it on! Pour rock salt on top of the ice to get the freezing started!

As the ice melts, add more ice to fill it, then follow it up with rock salt.

The ice cream maker will slow down and stop once the ice cream gets thick!

Then dish it up and enjoy!!

How Do I Cook This?

I bought some cube steak for my family the other day. I was looking for different things to cook, and thought I might be able to turn these into country fried steak?? But I need help!! How do you cook cube steak?

Monkey Munch from Jon & Kate plus 8

I've seen this on Jon & Kate plus 8 several times and finally I googled the recipe. Hope you enjoy it!!!!

Ingredients

9 cups Chex cereal (any variety)
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions

1. Put chex in a large bowl and put aside.

2. Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl.

3. Stir the ingredients together.

4. Microwave the mixture uncovered for a minute on "high." Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly.

5. Add the vanilla and stir.

6. Pour over the cereal while stirring.

7. Put combination into a 2-gallon, Ziploc freezer bag.

8. Add powdered sugar, seal the bag and shake until distributed.

9. Spread Monkey Munch out on wax paper to cool and dry.

10. Keep refrigerated in an airtight container for storage.

Nikki's Hot Dog Chili

Here is a recipe from Nikki! A great summer time quick meal idea!
_____________________________

I make this and freeze half of it for a quick Friday or Saturday night I don't want to cook, but want junk food type of dinner. It is also really great on homemade nachos!

1 lb. Ground Beef (brown and drain)
1 c. water
2-3 tablespoons Chili Powder
Salt and Pepper to taste
Garlic Salt to taste

Put meat in saucepan with water. Add chili powder, salt, pepper, and garlic salt and simmer 30-45 min. Add additional water if needed.

Thanks!

Wow... I can't believe it. I'm a member of "The Recipe Place." I want to take a minute to thank God, my family, my friends and most importantly YOU my fans! Without you this wouldn't be possible.

A New Member

Welcome Nicole as the newest "Food Buddy" to The Recipe Place. She's a mom of 4, so we know she has some great ideas for quick & easy meals.

Spanish Rice

Beef roast or stew meat can work
1 pack of Lipton onion soup
1 onion
garlic
s&p
rice
canned diced tomatoes

Cook roast, onion soup mix, 1 onion (cut up the way you like it), garlic, s&p & just enough water to cover the roast, in a crockpot. Cook until roast is done. I cook mine a long time, because I like my roast to fall apart. Once roast is done, take the roast out & put in the desired amount of uncooked rice & diced tomatoes. Stir & let them cook until rice is done. Take roast & cut or shed. Put back into crockpot & stir with rice & tomatoes.

It's a very easy tasty dish. And made with stuff most of us already have in the cabinet.

Recipe Picture

I made the Texas Black Bean Soup & boy was it delish! And easy too!

Yankee Spoilers

I found this recipe on Proverbs 31 Ministries site. They were doing a recipe swap at the beginning of March and I lurked around and got a few! Wink!!

1 cup cooked grits (1 cup water and 3 Tablespoons of "Quick Grits")
1 3/4 cup milk, heated in the microwave
1 stick of butter, melted
4 eggs, beaten
1 box Jiffy Corn Muffin Mix
1 lb. Jimmy Dean Hot Sausage, browned with grease drained off
1 1/2 cups shredded cheddar cheese

Combine all ingredients except cheese. Pour into a greased casserole dish. Top with cheese. Bake at 325 for 45-50 minutes.

Meatloaf Muffins and Smashed Potatoes!

My friend Becca posted some recipes from her church recipe swap and I thought this one sounded interesting... I'm curious to try this with my own twist!

Meatloaf Muffins w/ Barbeque Sauce

This recipe is a fun one if you have a little more time. A time saver is to make your mix the night before and pull it out the next night and all you have to do is cook it. In the time it takes to cook you can have your side and veggie done.

1 lb. ground round
1 tbsp. worcesteshire sauce
1 red onion(I grate my onion in because my family doesn't like onions but I do. If they can't see it they don't know!)
2 ribs celery
1 large egg
splash of milk
1c plain bread crumbs
2 tbsp. grill seasonings
1c. barbeque sauce
1/2c. salsa
salt and pepper to taste

Put beef in bowl. Add onion and celery. Add milk, egg, bread crumbs and seasonings. In a separate bowl mix salsa, barbeque sauce, worcesteshire sauce. Pour half into beef mixture. Brush muffin tin w/ oil. Fill muffin tins with mixture. With finger make a well in mix and fill with remaining sauce. Bake at 450 for about 20 minutes.

A really good side with this is smashed potatoes.

Smashed Potatoes

2 1/2 lbs. small red potaotes
1/2 c. milk
8oz. cream cheese
1/2 stick of butter
10 chives

Boil potatoes until fork tender. Drain and put back into pot. Add cream cheese and butter and milk. Smash with smasher. When smashed to your liking add finely chopped chives. Add salt and pepper to taste.

Question

Jamie & I were chatting about mac & cheese today. We always talk about food for some reason! But I was sharing with her that I grew up eating mac & cheese a certain way. With crushed tomatoes mixed in. It's a cheap & easy was to spruce up your plain mac & cheese. I normally add garlic salt as well. I think several people in my family still make their mac & cheese this way. It's like an old family recipe...Hahahaha! But it's a great fix any time. It's kinda comfort food in a way.
Jamie, said that her Mom, will add a can of chili, to her mac & cheese.

So, here's my question for you.....

What do you do to spruce up your plain old mac & cheese?

Southwestern CousCous Salad

Traci, sent us this new recipe.

1 box couscous (10 ounces)
3 tablespoons olive oil
2 tablespoons lime juice (I like lime, so I use more)
1 teaspoon red wine vinegar (I used more)
1 cup chopped green scallions
1 medium red bell pepper
1 medium green bell pepper
1 can of Rotel
1/4 cup chopped fresh cilantro (I used more)
1 cup frozen corn kernels
1 can of black beans, drained and washed

1. Bring 2 1/4 cups water to a boil and stir in couscous. Cover the pot and remove it from heat. Let stand for 5 minutes. (or according to box / package directions)

2. Meanwhile in a large bowl stir together the olive oil, lime juice, and vinegar. Chop the green onions bell peppers, and chopped cilantro and add to mixture. Add in a can of rotel.


3. Pour the frozen corn into a colander and rinse to soften slightly. (I actually microwave it for a about a minute) Drain and add to bowl. Stir everything in bowl together then drain and rinse the black beans in cold water, making sure to rinse and drain thoroughly before adding to vegetable mixture.

4. Fluff your couscous with a fork, making sure to break up all chunks before adding both couscous and vegetable mixture into a large serving bowl. Stir to mix couscous and vegetable thoroughly and to coat with dressing. Season with salt and pepper to taste.

Can be served warm, cold, or room temp.

Texas Black Bean Soup

Over the Easter weekend, my sister-in-law made this soup. Since we were all going to different church services Saturday night, we kind of ate in shifts, and this simple and scrumptious soup made it easy!

2 lbs ground beef
2 pkgs ranch dressing mix
1 pkg taco seasoning
1 15 oz. can black beans (undrained)
1 16 oz. can kidney beans (undrained)
1 16 oz. can pinto beans (undrained)
2 16 oz. cans diced tomatoes (undrained & puree)
2 11 oz. cans white corn undrained [OR] mexicorn
1-2 cups water

Brown meat and drain.
Add ranch dressing mix and taco seasoning and stir.
Pour into large pot or crock pot with all other ingredients.
Simmer for 1-2 hours.

*If the soup is too thick, add more water.
*Serve with sour cream & shredded cheese on top and scoops (Tostitos) chips.
*You can use just one can of diced tomotoes and white corn if you want.

Cream Cheese Pie

8 oz. softened cream cheese
1 can Eagle Brand condensed milk
1/2 cup lemon juice
1tsp. vanilla flavoring
Pie crust of your choice.

Whip it with a hand mixer until it is all creamy. Put it into the pie crust. I use the graham cracker one. Then put into the refrigerator until it sets. You can eat plain or top with anything of your choice. I used strawberries.

Meal Idea

Nicole sent me an e-mail today & here it is....

I was just going to pass this along to you... I've found a new favorite!!! It's called Bear Creek and they have different types of soups. They come in a big bag and cost around $3. I've found them just about everywhere. The package even gives you suggestions of what you can add for variety. I love them!!!! One bag feeds my family.



I had totally forgotten about them, but I have bought them before also. And I have to agree with Nicole these are some good soups & cheap too! I've bought the minestrone & loved it.

Buttermilk Fried Chicken

Heather sent us this delicious looking fried chicken! We saw where she had posted about making this on her blog & we requested it! Yummmmm.....

This recipe came from Simple Recipes, where you can find some other good stuff.



1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

Convenient Cooking

I'm always looking for ways to make cooking meals for my family quicker and a little easier. This is one of my favorite convenience items in my kitchen:This is a microwave steamer. The brand I use happens to be Pampered Chef, however I know there are other brands out there sold at places like Wal-Mart.

You can steam frozen veggies and thaw out frozen fruit in this. I use it most often on frozen veggies like brocolli, cauliflower, or vegetable medley. I usually season with salt and pepper and add a little chicken or beef broth to give additional flavor and maybe a little butter. Then I microwave for 2-3 minutes until the veggies are to the desired crispness (that is based on personal preference and may take a few time to figure out). Drain and serve! It's literally that simple. After I steam them, I sometimes add shredded cheese then put the lid back on and it melts the cheese too.

Does anyone else have a convenience item or tip to share? I'm always looking for ways to feed my family quicker and healthier!

Shrimp Scampi

I made this last night & it turned out sooo good! Just be sure you don't mind smelling like garlic! It was also my first time to cook with wine. I am getting gourmet, huh? I also served it over some angel hair pasta.




1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Hot Chocolate

3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows.

Yields 20 servings.
Recipe comes from America's Test Kitchen

Wonderful Jello Dessert (EASY)

Large package (or 2 small packages) of Jello (I like orange, lemon works well too)
1 can of evaporated milk
1-1/2 cups of sugar
cookie crumbs (I used vanilla wafers)

Pour the evaporated milk into a plastic bowl and put it in the freezer until it gets slushy.
Make the Jello using one-half of the water and set it aside.*
Put cookie crumbs in the bottom of your dish or pan (save some for the top).

When the evaporated milk has gotten slushy, remove it from the freezer and beat it with the mixer - adding the sugar a little at a time - then add the Jello a little at a time. It should be thick and fluffy. Poor it into your dish with the cookie crumbs, and top with the remaining cookie crumbs. Refrigerate.

*I like to let it get a little jelled so that when I mix it with the evaporated milk there are little bits of jello in the whipped stuff. :)

Enjoy!

Castaway's

MY Current Favorite would be the Castaways Crab Cakes

I love his corn bread muffins too. I could make a meal off of them!

All of you that live in Alabama, if you come for a visit, I will treat you to Castaways! SEE YOU SOON!

Fried Green Beans Spinach/Shrimp Dip With Toasted Pita Bread
These are some of my favorite things that my brother has at his restaurant.

Have you ever had Fried Green Beans? His are better than TGIFridays for sure!

They are easy to make too. You fry them like you fry squash! The secret is in the sauce you dip them in. I can't give that away. You will just have to go try it yourself and see if you can figure out the recipe! Or ask the Chef!

So if you live in NC and you HAVE NOT been to Castaways yet... let me know. We will go!

Monday nights the appetizers are 1/2 off!

Tuesday Nights are 1/2 price Oysters

Wednesday nights Full pound of Peel & Eat Shrimp for 1/2 pound price

Thursday Nights are LIVE MUSIC and SUSHI

They even have food for those of you land lovers.

Great Steaks, Grilled Chicken & A Kid Friendly Kids menu too!

CASTAWAY'S

Chocolate Dipped Snowballs

Gretchen sent in this goodie.

I made these the other day. Everyone loved them. (I didn't get to try one~ they were all gone before I got a chance hehe)

Prep Time: 30 min
Total Time: 45 min
Makes: 2 doz. or 24 servings, one ball each
1/4 cup (1/2 stick) butter
1 pkg. (10 oz.) JET-PUFFED Marshmallows
5 cups POST HONEY BUNCHES OF OATS with Almonds Cereal (I used Corn Flakes)
1 container (7 oz.) BAKER'S Real Dark Semi-Sweet Dipping Chocolate (I used semi-sweet Chocolate chips and melted them)


MELT butter in large saucepan on low heat. Add marshmallows; cook 5 min. or until marshmallows are melted and mixture is well blended, stirring occasionally. Remove from heat. Stir in cereal. Cool slightly.
SHAPE into 24 balls with moistened hands. Place on waxed paper-covered baking sheet; cool completely.
HEAT dipping chocolate as directed on container. Dip top of each ball in chocolate; return, dipped-side up, to baking sheet. Refrigerate 15 min. or until chocolate is firm. Cover and refrigerate remaining dipping chocolate.

Holiday Idea (EASY!)

My stepmother taught me how to make this today! Its really light and wonderful!

Pumpkin Dip

*Great on a graham cracker as picture, or used as a dip for fruits, cookies, nuts or anything else you like to dip!*

1 can of Pumpkin

1 large container of cool whip

dash of pumpkin spice

cup of brown sugar splenda

1 large package of instant vanilla pudding (we used sugar free)

Mix it all together and serve right away or chill for later!

If you like the taste of pumpkin you will LOVE this dip! The pumpkin taste is lighter than that of a pie, since you have the cool whip folded in.

Chicken and Rice Casserole

This is a Paula Deen recipe that I tweaked a bit.

2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped ***I didn't use these
1 (4-ounce) can pimentos ***I didn't use these
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
***I added***
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (14 1/2-ounce) can corn, drained
1 cup or more of grated Sharp Cheddar
pepper & garlic salt

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Take out & add grated cheese to the top. Put back in the oven until cheese has melted.

Question

This is a kitchen gadget that is used constantly at my house. I think D uses it more than I do. Actually he won't eat an apple unless it's been cored & sliced. It is a definite time saver.

What is a kitchen gadget that is used alot in your kitchen?

Menu Idea

Has anyone ever used White Bar-B-Q sauce? It apparently is a big thing down here in Alabama. But I haven't had any before. I bought this the other day & used it to grill some chicken. And, boy was it good!

I was trying to have a no carb meal. So, I made Easy Green Beans & halved some grape tomatoes. It was seriously yummy & filling.

Candy Bar Bars

Lindy (sis in law) gave me this recipe to post. She made this for our small group one night & it is incredible.

3/4 cup (1 1/2 sticks) butter or margarine softened

1/4 cup peanut butter

1 cup brown sugar

1 tsp baking soda

1 1/2 cups all purpose flour

2 cups quick-cooking oats

1 egg

1 (14oz) can Eagle Brand sweetened condensed milk

4 cups chopped candy bars of your choice (fast break)

Preheat oven to 350 degrees. In large bowl, combine butter & peanut butter until smooth; add brown sugar & baking soda & heat well. Stir in flour & oats. Set aside 1 3/4 sup crumb mix. Stir egg into remaining crumbs in bowl, put into a 15 x 10 in baking pan. Bake for 15 min.

Spread Eagle Brand over crust. Stir together reserved crumb mix & chopped candy bars. Sprinkle over top. Bake for 25 min or until golden brown. Cool & cut. Store leftovers loosely covered at room temp.

Serves 4 dozen

Chicken on the Ritz

1 bag boneless chicken tenderloins
1 can chicken gravy
1 can cheddar cheese soup
1-2 tbsp sour cream
milk
8 oz. shredded cheddar cheese
2 sleeves Ritz crackers
2 sticks of butter

Boil and cube chicken, then place it in the bottom of a baking dish.
In separate bowl, mix soup, gravy, and sour cream together.
Then add half a soup can of milk to thin out the mixture slighly.
Pour over chicken.
Sprinkle cheese over chicken.
Crush Ritz and pour over the top.
Melt butter and drizzle over the top.
Bake at 350 for 20-25 minuntes.

I made this up right after I had my baby and kept the ingredients simple and slightly bland. Season it however you like, but it tastes great just like it is! You won't have much if any left over! I tried my best to get a picture before everyone got to it, but they had already dug in!

I serve it with green beans, creamed corn, crescent rolls, and strawberry cobbler for dessert.

Boneless Pork Loins

Season boneless pork as desired. I used a salt, garlic, and lemon pepper mix.

Lay the seasoned pork in baking dishes.

Mix a can of cream of mushroom with a can of seasoned chicken gravy. Then addmilk until the mixture is slightly thicker than a soup consistancy. I used sour cream this time, but probably won't do that again since it makes the gravy from the meat taste funny to me.

Pour mixture over pork.

Bake at 325 for 1-2 hours depending on the thickness of the meat.

I served it with corn on the cob, black eyed peas, corn bread, and watermelon for dessert. My mom & dad also ate sliced tomato with their meal. Add some sweet tea to the table and you have a true Southern meal!

Stuffed Mushrooms

We have a new recipe from Beth B.


8 oz. Cream Cheese
1/2 Cup Real Bacon Bits
1 Tablespoon Chopped Green Onions
1/4 Teaspoon Garlic Powder (I used fresh minced garlic)
1 LB. Mushrooms (Wash and pop off the stems of each)

In a small mixing bowl, beat the cream cheese until smooth. Stir in the bacon bits, onions, and garlic. Spoon into mushroom caps. Bake for about 5 minutes at 350 and then broil 4-6 in from the heat for 4-6 minutes or until heated through and browned. Makes about 2 dozen.

Greek Pasta Salad

This is a great light pasta that is so tasty! My mother in law gave me the recipe for this. You should try it!

Ingredients:
Angel Hair pasta
Black Olives
Green Onions
Diced Pimentos
Olive Oil
Greek Seasoning
Pepperoni

This one is so easy just use every how much you like of green onions,black olives,diced pimientos, cook angel hair pasta until done, drain and dump on top of the onions,olives and pimentos, add some olive oil and the Greek seasoning along with the pepperoni and you have Greek salad.

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Recipe Feedback

I made the Ritz Chicken recipe from your recipe blog and it was delicious!!!!

My Hubs LOVED it! I took a pic so you could post it if you want.

I made a few alterations.....the ingredients said to use "1 oz container sour cream" but I thought maybe it meant "16 oz container sour cream" b/c I've never seen a 1 oz container of Sour Cream.

I also didn't have a single can of Cream of mushroom mixed with cream of chicken, so I used two cans (one cream of mushroom and one cream of chicken).

It really was good. We decided it's a keeper :)

I love your recipe blog!

~Jessica