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Tuesday, October 29, 2013


GREEN BEAN WRAPS ...Will be putting these on our Thanksgiving Table

•4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style”
•bacon strips, cut in half (I use my kitchen scissors.)
•1 cup melted butter
•1 cup packed brown sugar
•1/2 tsp. garlic salt
•1 tsp. soy sauce

Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.

Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.

Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

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Thursday, October 10, 2013


6 large red bell peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can Tomatoes, diced
1/2 cup UNCOOKED long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Shredded cheese for topping


Cut tops from peppers; discard seeds and membranes. Set tops aside.

Boil the red peppers in a large pot of boiling water for about 5 minutes. Drain well. Sprinkle the insides of the lightly with salt.

Brown the ground beef and onion in a skillet until the beef is browned and the onion is tender.

Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.

Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.

Stir in the 1 cup cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for 30 minutes. Add additional cheese the last 15 minutes of cooking time. When cheese is melted and browned the way you like it, remove from oven and serve. Garnish with tops of reserved pepper tops. To scorch the tops a bit, put into the oven in a separate baking pan about the last 15 to 20 minutes of cooking time. Keep an eye on them so they don't burn. Serve on additional cooked rice if desired.

Wednesday, October 9, 2013


This recipe is a saucy buffalo shrimp great for dinner or appetizers. You may need to add a bit here or there to suit your personal tastes. T Marzetti’s Blue Cheese dressing is a MUST..on the side of course along with lime or lemon wedges. To serve as a delicious appetizers, you could place a toothpick into each shrimp.

If you are hosting a crowd to watch a ball game, you’ll want to double or triple this recipe

Note that this recipe is for 24 shrimp. Double or even triple the recipe


  • 1/2 cup louisiana hot sauce or 1/2 cup Frank’s red hot sauce
  • 4 ounces unsalted butter
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • oil, for deep-frying

Combine in a small sauce pan over medium heat until butter is mixed through. Cover, keep warm on low heat.
  • 24 uncooked large shrimp, peeled and de-veined
  • 2 egg, beaten
  • 1 cup milk
  • 2 cup flour


  1. Combine the egg and milk in a small blow. Place flour in a large gallon-size zip-lock bag.
    Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat. Leave them in there and repeat the process with the next six shrimp.
  2. Make sure they are all well coated with flour. Refrigerate about 5 minutes while your deep fryer heats up to 375 degrees.
  3. Deep fry for 8-10 minutes until shrimp tails are dark brown.
  4. Remove, drain and toss genly with your prepared buffalo sauce. You can do this by shaking gently in a large tupperware container with a lid.




2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/4 cup plus 1 tablespoon canola oil, divided


3 cups (24 ounces) 4% cottage cheese
1 envelope ranch salad dressing mix
1/2 cup mayonnaise
1/4 cup milk
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
2 cans (4-1/4 ounces each) chopped ripe olives
1/2 cup chopped celery
1/3 cup shredded carrot
1/4 cup chopped onion
1 jar (2 ounces) sliced pimientos, drained
1 package (3 ounces) cream cheese, softened
4 teaspoons Daisy Brand® Sour Cream
10 to 15 crackers


For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.

On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.
In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.

For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza.

 Refrigerate until serving.

Yield: 15 servings.




1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream


In a large mixing bowl combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.

In a large skillet, heat oil and butter. Brown meatballs in butter and oil. Remove with a slotted spoon to a 2 1/2-quart baking dish.

Drain off all but 2 tablespoons of drippings from the skillet; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Serve over buttered egg noodles.


Crockpot Cheesy Chicken and Broccoli over Rice 


3-4 boneless chicken breasts

1 can(s) cream of chicken soup

1 can(s) cream of cheddar soup

14 oz chicken broth

1/2 tsp salt

1/4 tsp garlic salt

1 c sour cream 

6 c broccoli florets, cooked 

1 c shredded cheddar cheese


1 Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over        low heat. Whisk until smooth. 

    Place chicken in, pressing to the bottom. 

    Cover lid and cook on low for 6 hours or on high for 3 hours.

2 When chicken is cooked, use 2 forks to shred into bite size pieces.

    Stir in sour cream and broccoli. 

3 Serve over steamed rice and sprinkle with cheese


3 c. Candy Corn
1 c. Smooth Peanut Butter
1, 14 oz. Can Sweetened Condensed Milk
2 c. White Chocolate chips
Dark Chocolate for Dipping (I like the Wilton Dark Chocolate Discs or the Ghirardelli Double Chocolate Candy Coating)

Line a 9×9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9×9 pan and let cool completely. Cut into 1″ squares and drizzle or dip in dark chocolate.
Makes about 50, 1″ squares