Ranch Cheese Ball

My Addy loves anything Ranch and I think that she ate half a cheese ball herself! She just loves this on crackers as a snack. I didn't use exact measurements, just tried to get the right consistency, so here are the basic instructions.

Ranch Cheese Ball

1 Hidden Valley Ranch Dip seasoning packet

1/2 cup mayo

8 oz. cream cheese, softened

1 cup shredded Cheddar cheese

5 oz. sliced almonds or green onions

Stir together seasoning packet, mayo, cream cheese and cheddar cheese. Add a little bit more mayo or a couple tablespoons of milk if it is too thick but DO NOT water down. After you mix everything together, pat together into a ball form. Roll in almonds. Refrigerate 2 hours before serving. Serve with crackers, toasted bread, or tortilla chips.

Amish Breakfast Casserole

This was the main dish at my Christmas Brunch. I found the recipe while browsing at www.allrecipes.com It can be easily altered to fit different (picky) tastes. I made one with just the basic ingredients and added tons of veggies to the other. I did all the prep work ahead of time and just tossed it together in the morning. It sounds heavy and filling, but was just right. Lemon Pull-Aparts and fresh fruit were the perfect side dish to this bacon-cheesy goodness. Enjoy!

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped (Can be omitted)

6 eggs, (I added 2 more)

4 cups frozen shredded hash browns, thawed and dried

(Or boil and shred your own potatoes)

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cup shredded Swiss cheese (I only used 3/4 cup)

salt, pepper and garlic powder to taste

Cook onion and bacon until bacon is crisp. Drain on paper towel. Combine the rest of the ingredients. Stir in onions and bacon. Transfer to a greased 9 by 13 pan. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until center is set and bubbly. Let stand 10 minutes before cutting.

For the Veggie Casserole I sauteed onion, green peppers and mushrooms until tender and added them into the mixture. Green onions and red peppers would be good too. You could also use sausage or ham, but the bacon was so good that I don't think I'd change it.



Lemon Pull~Aparts

I love the zippy flavor of lemon! I made these for my Christmas Brunch this year and they were a hit! I definitely am going to add these to my "Keeper" pile. This is an EASY recipe that looks and tastes like you slaved over a hot oven for hours. For other recipes www.RhodesBread.com

Lemon Pull~Aparts

12 Rhodes Dinner Rolls, thawed but still cold

zest from 2 lemons

1/2 cup sugar

1/4 cup butter, melted

Citrus Glaze

1 cup powdered sugar

1 TB butter, melted

2 TB fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a 9 by 13 dish sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. (I dipped the rolls in butter and placed in pan and drizzled the remaining butter over top.) Sprinkle with zest/sugar mixture, reserving 1/2 of the mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle with remaining mixture. Bake at 35o degrees for 20-25 minutes. Remove immediately from pan and place on cooling rack (with baking sheet underneath) Combine glaze ingredients and mix well. Drizzle over pull-aparts.



Christmas Eggs

My Aunt Karen shared this recipe and it quickly became tradition to have them on Christmas morning. These can be made ahead of time and refrigerated until you are ready to warm them up. You can use spicy or sage sausage for a little kick or maple sausage if you like things sweeter. Enjoy!

Christmas Eggs

1 dozen hard boiled eggs, peeled and sliced in 1/2 lengthwise

1 lb. sausage, brown and drain

1/4 cup shredded Cheddar cheese

2 Tb Worcestershire sauce

1/3 cup ketchup

sage, salt and pepper to taste

Ingredients for basic white sauce: butter, flour, milk, salt and pepper and 1/2 cup shredded cheese

Remove yolks from eggs. Stir together yolks, sausage, Worcestershire sauce, ketchup, cheese and seasonings. After you mix this well, return it by spoonful to egg whites (like deviled eggs). Place all eggs in a 9 by 13 pan. Make a white sauce and stir in cheese. Top eggs with sauce. Bake at 325 for 25-30 min or until warmed through and bubbly.



Spinach Artichoke Dip

Cheesy, gooey, yummy! (It has veggies, do you get to count this as a vegetable dip?) Serve warm with tortilla chips, crackers, or bread cubes.

Spinach Artichoke Dip

3 (8 oz.) packages cream cheese, softened

3/4 cup mayo

3/4 cup grated Parmesan cheese

3 cloves of garlic, minced

1 TB basil

2 TB paprika

3 (14 oz.) cans artichoke hearts, drained and chopped

2 cups spinach (if using frozen, thaw and squeeze out extra moisture)

Put everything in a crock pot on low for one hour.

Baked French Toast Casserole

My Mom brought this for my Annual Christmas Brunch. It was sinful! Since this is a Paula Deen recipe it isn't quite healthy, unless 1/2 pound of butter is healthy. The Praline Topping was my favorite part, but it can be done without the nuts for the picky eaters too. Also, it is an overnight-in-the-fridge recipe so it was easy for Christmas morning. Enjoy!

Baked French Toast Casserole

1 loaf French bread

8 large eggs

2 cups half and half

1 cup milk

2 TB sugar

1 tsp vanilla

1/4 tsp cinnamon

1/4 tsp nutmeg

dash of salt

Slice French bread into 20 slices (1" each). Arrange slices in a generously buttered 9 by 13 flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine eggs, 1/2 and 1/2, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat until well blended. Pour mixture over the bread slices, making sure all are covered evenly with the egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

Praline Topping

1/2 pound butter (2 sticks)

1 cup brown sugar

1 cup chopped pecans

2 TB corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

Combine in a medium bowl and blend well.

The next day, preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and slightly golden Serve with maple syrup.



Pumpkin Crunch Cake

I found this picture on Pinterest.com (AKA: my new way to waste time!) and the recipe is from thepickyapple.comThe picture looked marvelous and it is so easy to make. I have not yet tried this, but it's on my list of things to make SOON. If you try it first, let me know if it is as good as it looks! Yumm!

Pumpkin Crunch Cake

1 yellow cake mix

1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

3 eggs

1 1/2 cups sugar

1 tsp cinnamon (I think I'd double this)

1/2 tsp salt

1 1/2 cups chopped pecans (Original recipe calls for 1/2 cup, so add to your liking)

1 cup butter, melted

Heat oven to 350. Mix pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased 9 by 13 pan. Sprinkle with dry cake mix. Top with pecans. Drizzle with butter. Bake for 50 to 55 minutes or until toothpick tests clean.

Scalloped Carrots

This is another recipe from Nonnie's Cookbook. The girls and I like this a lot. I usually half the recipe so that I have enough for one meal, but this is the full recipe. Plus cheese makes eating veggies a little easier :)

Scalloped Carrots

2 lbs carrots (I just use the baby ones or you could peel and slice full size ones)

1/4 cup onion, diced

2 cups milk

1 tsp salt

2 cups cheese, shredded

1/4 cup butter

1/4 cup flour

1/4 tsp dry mustard

1/4 tsp celery salt

2 TB butter

1 cup soft bread crumbs (or premade from the can)

Cook carrots and drain. Melt butter and add the onions, flour, mustard and milk until smooth. Addsatl, celery salt (and pepper too). Stir in cheese until melted. Coat carrots with cheese sauce. Place in 8 by 8 dish. Crumb butter into bread crumbs and sprinkle on top. Bake at 350 for 20 minutes.

Chocolate Chip Pie

Seriously, who doesn't love chocolate? I love this warm, gooey, sweet pie. I think it is best accompanied by some really good vanilla ice cream so that the warmth of the pie causes the ice cream to melt just a little. Mmmm, totally daydreaming about eating this right now! Make this soon! You won't be sorry!

Chocolate Chip Pie

1 unbaked 9 inch deep-dish pie shell*

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup semi-sweet chocolate morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream

 *If using a frozen pie shell THAW completely. Bake on baking sheet; increase baking time slightly.

Preheat oven to 325. Beat eggs in a mixer bowl until foamy. Beat in flour and sugars. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until a knife inserted in center comes out clean. Cool on wire rack for 10 minutes. Serve warm with topping.



Chicken Enchiladas

I've been on a Mexican food kick lately, but it isn't a type of food I'm necessarily good at cooking. I wish I knew how to make real, authentic, SPICY Mexican food. I really liked this recipe. It was creamy without being soggy. There is no Cream of Chicken Soup, but it still has a yummy flavor from the broth. I definitely will be using this recipe again. I served it with fresh guacamole and salsa and some black beans (they didn't turn out as well, so I'm not posting that recipe.) If you have any super Mexican recipes, please send them my way!

Chicken Enchiladas

1 cup diced onion

1/2 cup diced green pepper

2 TB butter

2 cups cooked chicken (I think I'd up this to 3 cups next time)

1- 4 oz. can green chilies

3 TB butter

1/2 cup flour (or less)

1 tsp coriander (I didn't have any, and it was fine without)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey Jack cheese, shredded

12- 8 inch flour tortillas

Cook onion and green pepper (I added 1 TB minced garlic also) in butter until tender. Add this mixture to chopped chicken and green chilies. (I gave the veggies and chilies a quick run through the food processor after cooking to "incorporate" (Disguise) and then stirred this into the chicken.) Melt 3 TB butter and add flour and spices. Stir in broth. Stir and let thicken. Remove from heat; stir in sour cream and 1/2 cup cheese. Fill tortillas with 1/4 cup chicken mixture. Roll up and place seam side down in 9 by 13 dish. (I poured a little sauce in the bottom of the dish so the tortillas wouldn't stick.) Pour sauce over rolled enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes. Enjoy!

I also added a little chili powder and pepper to the sauce as I was going. A little bit of cumin would be a nice flavor too as would a spash of tabasco sauce.
FYI- I found this recipe on food.com under Chicken Enchilada Casserole

Corn Bread

I love corn bread. It is also one of the few things my kids REALLY like. I haven't found an out-of-this-world recipe yet, but this one is pretty good. If you have one to share, please email me. :D

Corn Bread

1 cup flour

3/4 cup cornmeal

2 to 3 TB sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 TB butter

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. In an 8 by 8 baking dish add the 1 TB butter. Place in a 400* oven  for about 3 minutes or until butter is melted. Remove pan from oven; swirl butter in pan to coat bottom and sides. Meanwhile, in a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir until JUST MOISTENED. Pour batter into prepared pan. Bake at 15 to 20 minutes or until toothpick tests done. Serve warm.

 (Serve with honeybutter and a dash of cinnamon. So good!)

Triple Chocolate Cookies

Cookies + Chocolate = Perfection

Triple Chocolate Cookies

1 1/4 cup chocolate chips

3/4 cup flour

3 TB unsweetened cocoa

pinch of salt

1/4 tsp baking powder

5 TB unsalted butter, at room temperature

1 cup sugar

3 eggs

1 tsp vanilla

1 cup white chocolate chips

Preheat oven to 350. In a bowl over simmering water, melt the chocolate chips. Remove from heat. Sift flour, cocoa, baking powder and salt. Using an electric mixer, beat butter and sugar until light, about 2 minutes. Beat in eggs, then vanilla. Stir in melted chips. Fold in flour mixture and white chocolate chips. Put tablespoonfuls of dough on baking sheets 2 inches apart. Bake until tops are cracked, about 15 minutes total.



Slow Cooker Enchilada Casserole

I found this in a magazine (allyou.com) and thought that it looked so good, so I'm sharing it! I think that I'll try this, although I may tweak* it a little for my picky kiddos. This would be so yummy to come home to. I think I'd like chips and salsa and a dollop of sour cream with this. This recipe serves 4 and is an easy crock pot meal.

Slow Cooker Enchilada Casserole

9 6-inch corn tortillas

15 oz. canned enchilada sauce

15 oz. can black beans, rinsed and drained

2 cups frozen corn

 2 1/2 cups shredded cheddar

Place an oven rack about 5 inches from the broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until slightly spotted, 2 to 3 minutes total. Reserve 2 Tb enchilada sauce. Combine beans, remaining sauce in a bowl. Mist crock pot with cooking spray. Place 3 tortillas in bottom, breaking if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with one cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, corn and 1 cup cheese. Top with remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges. 2 to 3 hours.

*My tweaks: I think that I would brown/drain some hamburger (or chicken) and mix in with the bean mixture. Also, I'd just dump the corn in this mixture too. I would also use the larger can of enchilada sauce and put some on the bottom of the crock pot to prevent sticking and keep the extra to serve over the top of the enchiladas. Top with some sour cream, fresh salsa and guacamole. Enjoy!



Mom's Zucchini Bread

I found this at allrecipes.com- one of my favorite places to find recipes. It is very similar to my Mom's zucchini bread recipe, but I like the brown sugar in this one. I've baked batches and batches of this bread with craisins, raisins, chocolate chips and a crumb topping with the many (many, many) zucchini from my garden. So delicious!

Mom's Zucchini Bread

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup vegetable oil (Or use 1/2 cup oil and 1/2 cup applesauce)

2 1/4 sugar (Or 1 cup white sugar 1 cup brown sugar)

3 tsp vanilla

2 cups shredded zucchini (I add 3 cups)

1 cup chopped walnuts (Substitue chocolate chips, raisins, etc.)

Grease two 8 by 4 inch. Preheat oven to 325. Sift flour, salt, baking powder, baking soda and cinnamon. Beat eggs, oil, vanilla and sugar. Add sifted ingredients. Beat well. Fold in zucchini and nuts. Pour into pans. Bake for 40-60 minutes (reccommended 55 minutes. If using mini pans 40 minutes worked well) or until toothpick tests clean. Cool in pans 20 minutes before removing to wire racks.

Crumb Topping

1/2 cup regular oats

1/2 cup brown sugar

1/4 cup flour

1/2 tsp cinnamon

1/4 cup butter

Cut butter into dry ingredients until mixed coarsely. Bake bread 15 minutes. Top with crumb mixture and continue baking.



Taffy Apple Pizza

I have never made this, just had it in my recipe box for years. Maybe one day I'll actually try it. Or you can do it for me and tell me how it is :) This makes me really want a caramel apple. Mmmmm, caramel! Makes 4 servings- I would probably double it.

Taffy Apple Pizza

1/2 cup refrigerated sugar cookie dough

3 oz. softened cream cheese

2 Tb brown sugar

2 Tb creamy peanut butter

1/4 tsp vanilla

1/2 tart apple, sliced thinly (Granny Smith green apple)

1 TB chopped unsalted peanuts

1/4 tsp cinnamon

2TB caramel ice cream topping

With floured hands, pat cookie dough onto pizza pan coated with cookie spray. Cook at 350 for 12-14 minutes or until lightly browned. Let cool. Beat cream cheese, brown sugar, peanut butter and vanilla. Spread over cookie crust. Arrange apple slices on top. Sprinkle with peanuts and cinnamon. Drizzle with warm caramel. Cut into wedges.





Garlic Bread Pizza

Yaaay for easy dinners! This would be an easy after school/soccer practice/dance 15 minute dinner. I have a picky kid that doesn't like pizza, but for those of you with normal kids, here it is! (This is for a serving of 4- double as you like.)

Garlic Bread Pizza

1 loaf french bread (Recipe says 10 oz frozen garlic hearth-baked bread)

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Toppings: Chopped and clean

pepperoni, Canadian bacon, pineapple, onions, peppers, mushrooms, olives, etc.

Heat oven to 425. Remove bread from wrapping; place on cookie sheet, cut side up. Spread sauce on each half. Top with meats, cheese and veggies. Bake for 10-15 minutes or until center is hot and cheese is melted.

Lemon Poppy Seed Zucchini Bread

This was so good *drool* and I can't wait to make it again. I tried this because I have an abundance of zucchini (Note to Self: One should never plant 6 zucchini plants when she is the only one that will eat it!) I couldn't taste the zucchini in this and neither could my kids, which is a good thing or they wouldn't have tried it. Next time I think I'll add a little bit more lemon extract and make it in mini bread pans. Bottom line: so good and so moist!

Lemon Poppy Zucchini Bread

4 cups flour

1 1/2 cups sugar

1 package (3.4 oz) instant lemon pudding

1 1/2 tsp baking soda

1 tsp salt

1 tsp baking powder

4 eggs

1 1/4 cup milk

1 cup vegetable oil

3 TB lemon juice

1 tsp lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

2 tsp lemon zest

Combine flour, sugar, dry pudding mix, baking soda and powder and salt. In another bowl, whisk eggs, milk, oil, lemon juice and extract. Stir in dry ingredients just until moist. Fold in poppy seeds, zucchini and lemon zest. Pour into 2 greased/floured loaf pans (standard size). Bake at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool.

Squash Casserole

I found this at realmomkitchen.com. It's a Southern comfort, gooey, want-to-lick-the-plate-clean dish... in other words, I really liked it and so did my guests. I made it with half yellow crook-neck squash and half zucchini. Definitely will make this again! Enjoy!

Squash Casserole

4 cups sliced squash (zucchini and yellow crook-neck)

1/2 cup chopped onions

1 sleeve Ritz crackers

2 eggs, beaten

3/4 cup milk

1 tsp salt

1/4 cup butter, melted

1 cup shredded cheddar cheese

(Kick this up a notch by using pepper-jack cheese)

ground pepper, to taste

2 Tb butter

Heat oven to 350. Put squash and onion in 1 1/2 cups water. Cook until tender- 5 to 10 minutes. (You could also saute this in a little olive oil and just stir until tender crisp instead of boiling.) Drain well. Add 1/2 stick of butter and let melt. Crush crackers and stir into cheese. Add salt and pepper; stir. Stir in 1/2 of the cracker/cheese mixture into the squash. Mix together milk and eggs. Pour into the squash mix. Pour into casserole dish. Top with the other 1/2 of the cracker/cheese mixture. Dot with remaining butter. Bake at 350 for 25-30 minutes for until browned and bubbly.



Recipe for a Happy Marriage

This was in Jed's Nonnie's cookbook. His Aunts compiled a few family favorites and made this as a Christmas gift one year. I use it all the time. It's funny to me how food = memories. I think if carrot cakes on my past Birthdays and my Mom's stuffing at Thanksgiving. Uugghhh, and eggplant and duck at my Grandma's house. Not my favorite! Anyways, I thought this was fun and that I'd share. <3

Recipe for a Happy Marriage

1 cup consideration

1 cup courtesy

2 cups flattery, carefully concealed

2 cups milk of human kindness

1 gallon Faith in God and each other

2 cups praise

1 small pinch of in-laws

1 reasonable budget

A generous dash of cooperation

3 tsp pure extract of "I am sorry"

2 cups of contentment

1 cup of confidence

2 children, at least

1 large portion of several small hobbies

1 cup blindness to each others faults

Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.

Angel Pillows

I found this in Jed's Nonnie's (Grandma in Italian) cookbook. I liked it, the kids were a little indifferent about it, but it is something I'll try again. I served it with the gravy recipe that follows, but to save time I may use a packaged chicken gravy. This was very good with mashed potatoes, squash and a spinach salad. My house smelled so good!

Angel Pillows

1 cup crushed stuffing mix (Pepperidge Farms or Stove Top)

8 oz. cream cheese, softened

3 cups cubed, cooked chicken

6 Tb butter

1/8 tsp pepper

2 Tb chives

1 cup sliced mushrooms, optional

2 cans Crescent rolls (8 rolls each)

6 Tb melted butter

Mix chicken, cream cheese, butter, pepper, chives and mushrooms. Divide this mixture into 16 portions and put in center of crescent roll. Fold roll over chicken and press edges to seal. Dip in melted butter and roll in stuffing crumbs. Cook in glass dish (I used a cookie sheet sprayed with cooking spray) at 375 for 20 minutes. Turn, bake at 300 for 15 minutes.

Gravy

4 cups broth

4 Tb cornstarch

1 cube chicken bullion

1 can cream of chicken (or mushroom) soup

Blend with a" wire whip" and heat until thick.

Homemade Waffles

I made these last Saturday morning. Braxton was amazed A.) that they didn't come frozen in a box and B.)that we had a waffle iron he's "never" seen before. Super easy and yummy. I double my batch, feed Jed's brother and then freeze the rest for breakfast on school days. Enjoy!

Homemade Waffles

2 cups flour

3 TB sugar

3 tsp baking powder

1 tsp salt

2 eggs, separated

1 3/4 cup milk

4 TB melted butter

Sift together dry ingredients. Mix egg yolks and milk together. Beat egg whites until stiff. Pour yolk/milk mixture into dry ingredients and beat until smooth. Add in melted butter. Fold in egg whites. Pour 3/4 to 1 cup onto hot waffle iron. Cook to a golden brown.

Carrot Cake with Cream Cheese Frosting

This is my FAVORITE cake! I request it every year for my Birthday (it just tastes better when my Mom makes it!) This recipe comes from my Grandma Ina. I love the chocolate chips and raisins in this. My Mom only makes 1/2 of the frosting, but I like to make the whole recipe. It's yummy when its still a tiny bit warm in the middle and the frosting melts along with the vanilla ice cream. Mmmm! Gooey sweetness at its best!

Carrot Cake and Cream Cheese Frosting

1 cup sugar

1 cup brown sugar

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 cup vegetable oil

4 eggs, beat lightly

3 cups carrot, grated

1 medium can pineapple, crushed

1 cup nuts (optional, I do not add these)

1 cup raisins

1 cup semi-sweet chocolate chips

 Mix all dry ingredients. Add oil and eggs, carrots and pineapple. Mix well. Fold in nuts, raisins and chocolate chips. Bake in a greased 9 by 13 pan at 325 degrees for 1 hour or until center springs back to touch or knife inserted in the middle comes out clean. Cool completely. Frost.

Cream Cheese Frosting

1 8 oz. pkg cream cheese, softened

1/4 cup butter, softened

2 tsp vanilla

1 lb. powdered sugar

Mix together until smooth. Lick the batters, and the spoon, and the bowl :) Enjoy!