Chocolate Cheesecake Marbled Brownies

I got this recipe from the back of a Duncan Hines Brownie mix box. And it is divine!

1 pkg of Duncan Hines Double Fudge Brownie Mix (I'm sure you can use any brownie mix)
1 (3 ounce) pkg cream cheese (I used an 8 ounce pkg. I don't read directions well. Haha!)
3 tbsp of butter or margarine
3 tbsp granulated sugar (I also added some extra sugar)
1 large egg
1 tbsp all purpose
1/2 tsp vanilla extract


Preheat oven to 350 degrees. Grease the bottom of a 8x8 pan.

Beat cream cheese and butter until smooth in a medium mixing bowl. Stir in sugar, egg, flour & vanilla. Beat until smooth; set aside.

Prepare brownie mix according to package directions for cake-like brownies. Spread half of brownie batter in prepared pan. Spoon cream cheese mixture over batter. Spoon dollops of remaining brownie batter over top. Swirl brownie & cream cheese batter together with a knife or spatula.

Bake at 350 degrees for 36-39 minutes or until set. Cool completely. Chill 2 hours.

Chicken-N-Dumplings

Maw Maw's Chicken N Dumplings (North Carolina Style)

1 Whole Chicken
3 Cups of self rising flour
2 Cups of warm broth
1 Egg
Salt & Pepper
Wax Paper, and extra flour for dusting
Rolling Pin
Pizza Cutter
Large stock pot/dutch oven
Chicken Broth (reserved from cooking the chicken)

Cook chicken in a large pot until done and tender (I like to do mine in the crock pot all day this saves time for later. I sometimes cook the chicken one day and do the dumplings another day.)

Remove chicken from bone, cut into bite size pieces. Reserve broth.

Bring Broth to a slow boil while you are rolling out the dumplings. You will need a good boil by the time you cut the dumplings and are ready to drop them.

In a separate bowl, add 3 cups of flour. Create a hole down in the middle of the bowl, so that the flour is now like a "ring" with a dry spot down in the middle. You will then crack the egg and place the yoke down in that hole. Then add 1 cup of warm broth to the egg and mix slightly with a fork. Once you have that mixed then you begin to pull the flour down into the egg/broth mixture. This will create a dough.  Place your wax paper out on a table and sprinkle it with flour. Put flour on your hands and then work the dough into one large ball. Pinch off three sections of dough, they are about 1 good handful each. Place the dough on the wax paper and add flour to the rolling pin (just rub it on lightly) roll out the dough about 1/4 inch thick. You may need to flip to dough over to keep a more circular dough. Then repeat with the other two sections of dough. Once you have them rolled out, take a pizza cutter and cut strips about 2 to 3 inches in length.

Now you are ready to drop the dumplings! Make sure your broth is boiling good and begin to break your long strips into bite size pieces. I like thicker dumplings so I don't roll all mine out so thin- I like variety. Once they are all in the pot, add a little salt and turn your heat down to low. Add in your chicken pieces.  You will then cover the pot with a lid and let them cook down for about 10 minutes.

By the time you set the table and call everyone to wash up, the dumplings are ready to serve!
They are so delicious. Next time I cook them I will take photos each step of the way and or video the process. It's easier than it sounds!

Corn Casserole

I found this recipe on Pinterest....Isn't that were all recipes come from nowadays? :) It's from the website "Pennies on a Platter." I made it tonight & we really enjoyed it. I think it's a great dish to take to family gatherings. And it's super easy!

(photo courtesy of Pennies on a Platter)

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 (8 oz) package Jiffy corn muffin mix

1 cup sour cream

1/2 cup butter, melted

1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350˚F.  Grease a 9- by 13-inch baking dish or large casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl.  Stir in the cheese.  Pour into the prepared pan.  Bake for 55 minutes, or until golden brown and set.  Let stand 5 minutes before serving.

Ham Delights

Ham Delights

1 lb ham shaved thin (from your local deli)
1/2 lb Swiss cheese shredded
1 stick melted butter
3 TBSP prepared mustard
3 TBSP poppy seeds
1tsp Worcestershire sauce
1 small white onion chopped
2 packages Kings Hawaiian rolls

Preheat your oven to 325 degrees.

Slice the rolls in half while they are all still attached together- you’ll slice length-wise to create a top and bottom half, like mini hamburger buns that are still attached on the sides. You’ll have 4 “halves” of the rolls; this recipe makes two batches of sandwiches. For those who are counting: you’ll have two bottoms and two tops.

Mix butter, mustard, poppy seeds, Worcestershire and chopped onion into a thick paste.
(I sauteed the onions in the butter, added a dash of worcestershire)

Spread mixture evenly on the tops and bottoms of rolls.

Place shredded ham evenly on bottom of rolls and sprinkle ham with Swiss cheese.

Place tops of rolls onto the sandwiches & wrap the whole “slab” of rolls in tinfoil.

Place in the oven (on a cookie sheet if you like) and bake at 325 for 10-20 minutes until cheese is melted.

Slice the rolls apart into individual sandwiches.

Serve warm!!

Lasagna Rolls

1 lb of Jimmy Dean Sausage
1/2 Green Bell Pepper
1/2 Red Bell Pepper
3/4 package of Lasagna noodles (cooked)
1 package of cream cheese
1 jar of spaghetti sauce
1 cup of shredded cheese of choice

Preheat oven to 350
Cook noodles, do not over cook though- or they will fall apart!
Brown sausage and drain off fat
Add meat to pan, place softened cream cheese and bell pepper into pan. Allow it to heat up, but not letting the cream cheese melt totally. You want a thick filling.
Cut noodles in half, place 1 spoonful of mixture into the noodle and roll it up. Place it seam side down into a baking dish. Cover with sauce and top with cheese. Bake for 25 minutes or until cheese is at it's desired look.  Allow to cool 5 minutes before serving!

You could also add other ingredients to the filling- according to your likes. I actually didn't have bell peppers so I used a can of rotel (drained) and it was great! It added a kick to it.

My friend Amber gave me the recipe. They were a big hit at both parties that I cooked them for! Next time I make them I will take a picture to add to this post!

Fried Pickles

Catherine, military wife stationed overseas sent in this recipe.

1 pint sliced dill pickles, undrained
1 large egg, lightly beaten
1 tablespoon all purpose flour, plus 1 1/2 cups of all purpose flour.
1/2 tsp hot sauce
1 1/2 to 2 tsp red ground pepper
1 tsp garlic powder
1/4 tsp salt
1 tsp paprika
Vegetable oil


Drain pickles, reserving 2/3 cup of the juice. Press pickles between paper towels. Combine 2/3 cup of pickle juice, egg, 1 tablespoon of flour & hot sauce. Stir well & set aside.

Combine 1 1/2 cup of flour with ground red pepper, garlic powder, salt & paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375 degree oil until golden brown. Drain on paper towel.

Dirty Rice

Catherine, military wife stationed overseas sent in this recipe.

1lb lean ground beef
2 cloves of garlic, minced
2 ribs of celery, chopped (about 1/2 cup).
1 medium onion, chopped
1 tablespoon of chopped fresh parsley
1 green bell pepper, chopped
1 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 tablespoon of Worcestershire sauce
1 cup uncooked rice
1 (14.5 ounce)  can beef broth
3/4 cup of water


Cook ground beef and next 5 ingredients in a large skillet over med/high heat, stirring until beef crumbles & is no longer pink. Drain meat.

Stir in salt & next three ingredients; stirring well. Add rice, broth & cup of water.; stirring well. Bring to a boil; cover & reduce heat. Simmer 25-30 minutes or until rice if tender.

Casserito aka (Casserole Burrito)

Here's a quick meal that I came up with while buying groceries the other day.

1lb ground beef

1 package Vigo yellow rice

Flour tortillas

1 package taco seasoning

1 can of Campbell's Fiesta Nacho Cheese soup

Mexican blend shredded cheese

2 cans refried beans

Cook ground beef (I usually add some minced garlic, salt & pepper when cooking it). Drain it & add taco seasoning. I also added some onions to the meat.

Cook rice according to instructions on package.

Then in a casserole pan layer tortillas, refried beans, tortillas, ground beef, tortillas, yellow rice, tortillas, nacho cheese soup/refried beans, tortillas & then top with the shredded cheese.

Cook in the oven on 350 degrees, for about 25-30, or until the cheese begins to brown on top. 

Serve with sour cream & salsa. I like chopped tomatoes so that is what I used.

This is also a quick & easy casserole to put together before hand & just pop in the oven when you are ready to eat.

Garlic Green Beans

Frozen green beans
minced garlic
Extra virgin Olive Oil
S & P

My favorite is the baby green beans, since they are more tender.
There is no "real" recipe. But I put the frozen beans in a skillet with some olive oil. salt, pepper & minced garlic (I buy the large jar from the Walmart produce department). Then put the lid on it. Let the beans get limp. Then once the beans are cooked, take the lid off & let the moisture evaporate. Then you sorta sautee them. Kinda fry them. You may have to add some more olive oil or garlic. You want the green beans to wilt & begin to turn brown.

Summer Corn Salad

I saw this recipe on Southern Plate & new I had to make it. I bought some of the Tostitos Scoops to use for dipping.



2-15 ounce cans whole kernel corn, drained*
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!
*If you’d like to use fresh or frozen corn just cook it in water until tender and drain well.

Crouton Chicken

I often look for new ways to do old foods. I had some chicken tenders in the fridge and did a little brainstorming and came up with this tasty (judging by the clean plates all round) alternative.

Here's what you need:

Chicken tenders (or chicken breasts cut into strips)
a bag of croutons
4 oz (+/-) sour cream (I used the chipolte flavored)

Preheat oven to 350.
Rinse chicken and pat dry. Trim off any fat.
Line a cookie sheet with aluminum foil and spray with non cooking spray.
Crush entire bag of croutons.
Roll tenders in sour cream.
Roll tenders coated in sour cream in crouton crush.
Place on cookie sheet.
Bake for approximately 20 minutes.

**Sorry! No pic because they got devoured!**

Best Baked Beans

So I'm sure everyone has a baked beans recipe, but I thought I would share mine. I am NOT a huge baked beans fan, but I cannot stop eating these!

Here's what you need:

2 cans baked beans
1 roll of sausage
2 tbsp grape jelly
2 tbsp syrup

Preheat oven to 350.

Scramble the sausage meat.

Open beans and put them in a casserole dish.

Spoon in jelly and syrup. Mix well.

Pour in sausage meat.

Bake until bubble.

YOU WON'T BE DISAPPOINTED!

Bar B Que Cups

Since the kids are home all day, I am constantly looking for foods to satisfy their constant "I'm hungry" declaration! Here is an easy recipe that a friend from church passed on to me and we have been enjoying.

Here's what you need:

1 lb ground beef
1 bottle bar-b-que sauce
1 can biscuite
1 pkg sharp cheddar cheese
A muffin tin

Preheat oven to 350.
Brown the ground beef and pour in bar-b-que sauce. (Make sure you use plenty of sauce, cause the bread will soak up a lot of it)
Spray the muffin tin with nonstick spray.
Cut biscuits into half (or quarters depending on how much bread you want)
Mold the dough to the muffin tin.
Spoon bar-b-que meat mix into the molds.
Sprinkle cheddar cheese over the meat.
Bake until bread is done and cheese is starting to brown.

Grape Salad

I have eaten this a few times & swoon over it every time! I was reminded if it again the other day at a church gathering. I think I'm going to make some just because!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste


Topping Ingredients:


1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste




Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.

Tomato-Onion Salad Recipe

1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil 

Put together the first 5 ingredients in a large bowl. Arrange tomato and onions slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover it and let it stand at room temperature for at least 2 hours.

I made this yesterday & instead of using evoo & the vinegar, I used balsamic vinaigrette. And instead of layering it, I just mixed it all together. I served it over chilled pasta & really liked it!

Chicken Lettuce Wraps

I got this recipe from Southern Plate.

D & I love, love, love the lettuce wraps from P.F Changs. I have wanted to make them at home for a long time, but most of the recipes I find online have about 50 ingredients. So, when I saw this one I knew I had to give it a try. It was super duper easy & extra yummy!




3 boneless skinless chicken breasts (can substitute leftover chicken or turkey – about three cups
3 green onions
Small can water chestnuts
1 Cup mushrooms
2 T brown sugar
3 T Soy Sauce
Rice Sticks and oil to cook them in
Head of lettuce to serve them in

In large skillet, heat one tablespoon of oil over medium heat. Add chicken, cut into pieces, and cook while stirring until cooked through. While chicken is cooking, finely dice mushrooms, water chestnuts, and green onions. Remove chicken from heat after it is done and dice.

Combine soy sauce and brown sugar, stir well. Add chicken, mushrooms, water chestnuts, and green onions back to skillet. Stir in sauce. Cook and stir over medium heat until heated through.

Rice Sticks:

Place one to two inches of oil in a small sauce pot. Heat over medium heat for several minutes. Break off  a handful of rice noodles and drop into pot, immediately removing to a paper towel lined plate when they puff up.

Serve chicken mixture in lettuce leaves, topped with crunchy rice noodles. Eat 

For photos of the recipe step by step & even a video of how to cook the rice noodles be sure to check out Chicken Lettuce Wraps – y’all! on Southern Plate.

***I made a larger portion the recipe called for. There never seems to be enough of this goodness when you eat it in the restaurant.

I also used frozen chicken, which I boiled with chicken broth, minced garlic, pepper & a few dashes of soy sauce instead of salt.

Pork with Lemon Dill Sauce

Photo & recipe courtesy of Publix.com/apons

1 pork tenderloin (about 1 lb)
4 slices bacon
4 toothpicks
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup lemon dill sauce, divided

Preheat oven to 425°F.
Cut tenderloin into four equal pieces.


Wrap each piece of the pork with a slice of bacon, then secure ends of bacon with toothpicks; season with salt and pepper (wash hands). Place pork on baking sheet and top each with 1 tablespoon lemon dill sauce.

Bake 15–20 minutes or until pork is 160°F (for medium). Top each with 1 tablespoon (or more) remaining lemon dill sauce. Let stand 2–3 minutes before serving. Remove toothpicks and serve.

Fried Rice

Fried Rice Recipe
1 onion
4 cups of White Rice, cooked and cooled
3 cloves of garlic
1/3 cup of oil
3 whole scallions, thinly sliced, whites separated.
4 large eggs, slightly beaten
Optional: frozen peas, carrots & corn mixture

Instructions:
Heat large non-stick skillet over high heat. Add 1 tablespoon of oil. Add onions to pan, stirring occasionally until lightly browned. Season with Salt & Pepper. Add garlic & scallion whites. (if using frozen peas, corn, carrot mixture add now until defrosted) Remove from heat, transfer to a large bowl.

Return pan to stove: Add 2 tablespoons of oil, cook eggs add salt & pepper, keep moist-then transfer to the bowl. Break the eggs up with wooden spoon or spatula.

Return pan to stove: Add remaining oil to pan, add rice to pan and use spoon to break up any clumps. Season with salt and pepper, and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes! Stir rice again- breaking up any new clumps. Add scallion greens. Transfer to the bowl. Stir all ingredients together with the rice. Taste and adjust with salt and pepper if necessary. Serve!

Added chicken options:
Heat skillet, add olive oil- then onions. Cook till tender, add chicken breast chunks and s&p. Then once chicken is no longer pink, add Chinese sweet chili sauce to the skillet. Allow it to soak into the chicken. Once chicken reaches 100 degrees, add vegetable stir-fry bag and continue to cook until chicken reaches 165 degrees. Remove from heat and serve right away over rice or noodles. Add soy sauce as desired!

The Best Lasagna Ever

I stole this from the Pioneer Woman's blog... Our youthpastors served this to our family the other night and my kids cleaned their plates!

Ingredients
1-½ poundGround Beef
1 poundHot Breakfast Sausage
2 clovesGarlic, Minced
2 cans(14.5 Ounce) Whole Tomatoes
2 cans(6 Ounce) Tomato Paste
2 TablespoonsDried Parsley
2 TablespoonsDried Basil
1 teaspoonSalt
3 cupsLowfat Cottage Cheese
2 wholeBeaten Eggs
½ cupsGrated (not Shredded) Parmesan Cheese
2 TablespoonsDried Parsley
1 teaspoonSalt
1 poundSliced Mozzarella Cheese
1 package(10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly

Oven Baked BBQ Chicken

This comes from a friend in Austin, Texas! I have never tasted a better oven baked bbq chicken!

For my bbq chicken I use legs and thighs, you can use the chicken of your choice, I always wash my chicken and pluck out any left in feathers. Preheat oven to 350 degrees. I sprinkle a little pepper, garlic salt and a little garlic powder on all sides of the legs and front and back of the thighs. Bake at 350 for 30 minutes or until brown then turn over and cook the other side 30 minutes or till brown, then add bbq sauce I use Hunt’s brush it on all over on one side and bake an extra 5 minutes then turn over and add bbq sauce to the other side and cook an extra 5 minutes. Serve and enjoy!!

We cooked made from scratch mashed potatoes, steamed veggies and Pillsbury's canned biscuits. One day I'll master those homemade biscuits!