I don't remember where I came across this recipe, but it is delicious!!
20 oz can crushed pineapple - undrained
21 oz can cherry pie filling
1 box yellow cake mix
3/4 cup butter, melted
1/2 cup chopped pecans - toasted (toasting is opt. in my opinion)
Lightly grease 13" X 9" baking dish. Spread pineapple and juice in bottom of dish, top with cherry pie filling, sprinkle cake mix over the pie filling, drizzle with melted butter and top with pecans. Bake for 50 to 60 min. at 350 degrees.
Easy, Easy, but so good.
Sunday, July 19, 2009
Monday, March 17, 2008
Taco Soup
My friend, De Gates, sent me several soup recipes and this taco soup became one of my new favorites. I made it several times during the winter.
1 lb ground beef, cooked and drained
2 cans shoepeg corn
1 can Rotel
2 cans drained pinto beans (I use only one)
1 chopped onion
1 package Ranch Dressing Mix
1 package taco seasoning
salt and pepper to taste
Chicken stock to maintain desired consistency
Mix all and simmer at least one hour.
1 lb ground beef, cooked and drained
2 cans shoepeg corn
1 can Rotel
2 cans drained pinto beans (I use only one)
1 chopped onion
1 package Ranch Dressing Mix
1 package taco seasoning
salt and pepper to taste
Chicken stock to maintain desired consistency
Mix all and simmer at least one hour.
Monday, June 11, 2007
Crazy Potatoes
Made this recipe from the Red Hat Cookbook. It is hard to pick which recipe from the 500+ pages in this book to prepare. But this one is a keeper
10 potatoes, washed and cubed
8 bacon strips
1 (.4 oz) packagee ranch dressing mix
2 cups mayonnaise
1 cup milk
3/4 pound sharp cheddar cheese, grated
Cook the potatoes in boiling, salted water until tender. Drain and place in a greased 13 X 9 inch baking dish. Cook the bacon in a skillet over medium high heat until crisp; drain on paper towels, cool and crumble. Preheat the oven to 375 degrees. Mix together the ranch dressing mix, mayonnaise, and milk. Add the grated cheese and mix. Pour over the potatoes. Sprinkle the bacon over the top. Bake for 30 minutes. Makes 12 to 16 servings.
10 potatoes, washed and cubed
8 bacon strips
1 (.4 oz) packagee ranch dressing mix
2 cups mayonnaise
1 cup milk
3/4 pound sharp cheddar cheese, grated
Cook the potatoes in boiling, salted water until tender. Drain and place in a greased 13 X 9 inch baking dish. Cook the bacon in a skillet over medium high heat until crisp; drain on paper towels, cool and crumble. Preheat the oven to 375 degrees. Mix together the ranch dressing mix, mayonnaise, and milk. Add the grated cheese and mix. Pour over the potatoes. Sprinkle the bacon over the top. Bake for 30 minutes. Makes 12 to 16 servings.
Monday, April 9, 2007
Sock-It-To-Me Cake
This is a cake that James' mother makes for the family - it is everyone's all-time favorite.
1 package Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
Preheat oven to 375 degrees. Grease and flour 10-inch tube pan.
Combine cake ingredients in large bowl. Beat at medium speed with electric mixer for 2 min.
Pour into pan, bake for 45 to 55 min. or until toothpick inserted in center comes out clean.
Cool in pan 25 min. Invert onto serving plate, cool competely. Drizzle glaze over cake.
Glaze
1 cup powdered sugar
1 to 2 T milk
1 package Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
Preheat oven to 375 degrees. Grease and flour 10-inch tube pan.
Combine cake ingredients in large bowl. Beat at medium speed with electric mixer for 2 min.
Pour into pan, bake for 45 to 55 min. or until toothpick inserted in center comes out clean.
Cool in pan 25 min. Invert onto serving plate, cool competely. Drizzle glaze over cake.
Glaze
1 cup powdered sugar
1 to 2 T milk
Tuesday, March 27, 2007
Pork Chops
Last night I fixed the baked pork chops that is so easy and everyone seems to like. I haven't found anyone that has tried this recipe that didn't say they loved the pork chops this way.
There are only four ingredients.
Place pork chops (center cut or butterflied) in a baking dish, salt and pepper. Last night I sprinkled on a little seasoned salt, too.
Place a slice of onion on each chop.
Drop a spoonful of mayonnaise on top of each chop and spread to cover the pork chop.
Sprinkle grated Parmesan cheese on top of the mayo. A little or a lot, it is up to you.
Bake at 400 degrees for one hour.
Easy, easy but very good.
There are only four ingredients.
Place pork chops (center cut or butterflied) in a baking dish, salt and pepper. Last night I sprinkled on a little seasoned salt, too.
Place a slice of onion on each chop.
Drop a spoonful of mayonnaise on top of each chop and spread to cover the pork chop.
Sprinkle grated Parmesan cheese on top of the mayo. A little or a lot, it is up to you.
Bake at 400 degrees for one hour.
Easy, easy but very good.
Saturday, March 3, 2007
Foolproof Standing Rib Roast
This is what I'm cooking for dinner tonight. It is recipe from Paula Deen at Foodnetwork.com
1 (5 pound) standing rib roast (beef)
Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees. Rub roast with salt, pepper, garlic powder. Place on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important that you do not remove the roast or open the oven door from time roast is put in until ready to serve.
I buy my rib roast from the Kroger Grocery Store. The butcher has to cut the size roast I need. It was scary to cook such an expensive cut of meat this way, but this is the third time I have followed this recipe and the meat has been very good. The first roast only weighed 3 pounds and got a little too done, but was still very tender and tasty.
1 (5 pound) standing rib roast (beef)
Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees. Rub roast with salt, pepper, garlic powder. Place on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important that you do not remove the roast or open the oven door from time roast is put in until ready to serve.
I buy my rib roast from the Kroger Grocery Store. The butcher has to cut the size roast I need. It was scary to cook such an expensive cut of meat this way, but this is the third time I have followed this recipe and the meat has been very good. The first roast only weighed 3 pounds and got a little too done, but was still very tender and tasty.
Thursday, February 22, 2007
Cream Cheese Cookies
These are James' favorite cookies. They have a strong cream cheese taste, so you need to like cream cheese to like these cookies. We first got this recipe over 20 years ago from a comedy show that Carl Reiner was hosting. He announced this was the best cookie recipe ever and between comedy acts he gave out one ingredient. I wrote it down and baked the cookies for some time before the recipe was lost. James never forgot about them and a long time later I thought to search for the recipe on line and found it posted as Carl Reiner's Cream Cheese cookies. I have made sure to keep the recipe safe this time around!
3 ounces Cream cheese; softened
¼ pound butter
9 tablespoon sugar
9 Pecan halves; finely chopped
1 cup Flour
Preheat oven to 350. Cream together cheese and butter. Add sugar gradually, creaming after each addition. Add peacans. Fold in flour and blend until smooth. Drop dough by teaspoonfuls onto ungreased cookie sheet. Flatten dough with wet fingers until wafer thin. Bake 10 minutes.
3 ounces Cream cheese; softened
¼ pound butter
9 tablespoon sugar
9 Pecan halves; finely chopped
1 cup Flour
Preheat oven to 350. Cream together cheese and butter. Add sugar gradually, creaming after each addition. Add peacans. Fold in flour and blend until smooth. Drop dough by teaspoonfuls onto ungreased cookie sheet. Flatten dough with wet fingers until wafer thin. Bake 10 minutes.
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