Monday, October 29, 2012

Cranberry Orange Relish

 Well with Thanksgiving right around the corner I thought I would share my recipe for Cranberry Orange Relish.  What makes this different then your regular one is that I use orange juice in place of water.  When cranberries go on sale after all of the holidays, I usually buy 3 or 4 bags and place them in my freezer so that I can have this relish all year long!  Cranberries are so, so good for us too!

Now I forgot to take a picture of the ingredients but you will need, one bag of cranberries, one cup of sugar and one cup of your favorite orange juice.  I usually mix my sugar and orange juice together in my saucepan and let it heat up until all of the sugar is melted, then I add my whole cranberries.  Oh, make sure you go thru them first and discard any of those that look bad to you.
Then I bring them to a boil, stir and reduce the heat to just a low simmer, you don't want them to bubble over onto your stove, what a mess that is to clean up, yes, I've done it many a time.  Cook until you get it to the consistency you like, and remove from the heat.
 As you can see, some are mush and others are whole.  After removing from the heat, let them cool.  Then serve or put into a container and place them into the refrigerator to thicken up some.   YUMMY!!!

Cranberry Orange Relish

1 bag of whole cranberries, picked over and discard any bad ones
1 cup of white sugar
1 cup of orange juice

Mix the sugar and orange juice into a medium saucepan.  Heat so that the sugar dissolves.  Now add your cranberries to this mixture, bring to a boil and than reduce the heat to simmer.  Cook for about 15 minutes or until it is the consistency of your choosing.

I found this recipe over on Allrecipes many years ago.

Hope you all have a great day, bye for now!


Friday, October 26, 2012

McMuffin Casserole

Hi everyone!  Today I want to share with you a recipe that I found HERE.  It was a very simple and easy recipe to make and I think the kids would like this too.  Now I thought it really needed something else added to it, but I did forget to put in the salt and pepper, so that may have made a difference.  I know maybe some melted butter, for some added taste would do the trick, not much, maybe a tablespoon or two.
First I sprayed my dish with some PAM, than arranged halve of my english muffins (I cut each halve into six pieces).  Next put a layer of shredded Cheddar cheese and then a layer of Canadian bacon (I found these cute little mini ones).  Then repeat this process again.
 Now mix together your milk, eggs and seasonings and pour over your casserole.
Looks good doesn't it.
 Now put either foil or plastic wrap over your casserole and refrigerate for at least one hour or more.  I mixed mine together in the morning and let it set all day, you want your milk mixture to be absorbed into the English muffins.
 Bake for 40 to 45 minutes at 400 degrees.
 Cut and serve.  Good for either breakfast or dinner!
Well this is my recipe for today, I hope you will give it a try!

McMuffin Casserole

4 English muffins, split 
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.

 Bake at 325 degrees 45 to 50 minutes. 

{Printer Friendly Version}


Saturday, October 13, 2012

Crock Pot Cream Cheese Chicken Chili

 Hi everyone!  I hope all is well with all of you, we are doing great here!

Today I want to share a recipe that I received in my e-mail in-box.  You can see the original post  HERE.  Boy oh boy is this one a winner!  Now some people have been sharing this recipe as a dip, but I like it as a soup recipe.
 First spray your crock-pot liner with PAM, than just add the following ingredients, chicken breast, black beans, corn, Rotel.
 Then add your seasonings and dry Ranch dressing mix.
 Now the cream cheese, you can see I cut mine into big cubes, but you don't have to if you don't want too.  Give it a stir to mix it up as much as you can.  Put the lid on and set it on LOW.
 Cook on LOW for 8 hours.
 Now remove your chicken breast (I used three because that is what came in the package I bought).
 Shred the breast with two forks, smells heavenly too!
 Put the shredded chicken back into the crock pot, stir and let cook for another 30 minutes or until you are ready to serve it.
Serve with chips, I happen to have some blue corn tortilla chips this time.

This is so good that I want to make it again, real soon!!  Leftovers are even better the next time around.  Now if you don't like Rotel, you can substitute a can of diced tomatoes.

Crock Pot Cream Cheese Chicken Chili

1 can black beans, drained and rinsed
1 can corn, do not drain
1 can Rotel, do not drain
1 ranch dressing mix packet
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
2 chicken breasts or 5 chicken tenders, frozen

Spray your Crock pot liner with PAM.  Then put in chicken breast, black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder and cream cheese.  Give a stir.  Cover and turn crock pot on LOW for 8 hours.  After 8 hours, remove chicken breast and shred with two forks, return the shredded chicken to the crock pot, stir and cover; cook for another 30 minutes or until ready to serve.
Serves 4 to 6.

Well this is my recipe for today, hope you give it a try, this is a keeper!                   Mary

Monday, October 8, 2012

Crock Pot Creamed Corn

 Hi everyone!  Today I want to share with you a recipe that I found over on Pinterest.  Now this one is a winner!!  My cousins where here a coupe weeks ago and I had to try this recipe as it looked so good! I made Grandma D's meatloaf, Make Ahead Mashed Potatoes, Broccoli Slaw and this creamed corn.  Now in the picture above, those are the ingredients I used to make half a recipe with.  You can find the original recipe HERE
 This recipe is so EASY!!  First I sprayed my liner with some PAM,  than all you do is Dump all of the ingredients into your crock-pot!  I did a quick stir.  How easy is that.  Cook on LOW for 6 to 8 hours.
Here is what it looks like, so yummy!!  I put the amounts that I used for half a recipe in parenthesis, which makes about 8 to 10 servings.

This would be a great recipe to take to any of the upcoming holiday meals that will be coming are way very soon.  Enjoy!               Mary

4 lbs. frozen sweet corn (2 lbs.)
2 8 oz blocks cream cheese, diced into 1 inch squares (1 8 oz block)
1 stick (4 oz) of salted butter (1/2 stick)
3/4 cup heavy whipping cream (7 Tablespoons)
4 tablespoons of sugar (2 Tablespoons)
1 teaspoon black pepper (1/2 teaspoon)
1/2 teaspoon salt (1/4 teaspoon)
Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’.
Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.
Serves 20 - 25

Wednesday, October 3, 2012

Cinnamon Roll Casserole

Hi everyone!  Well gee, I have another recipe for you but forgot to take a picture of all of the ingredients that you will need to make this one, sorry.  Here is another recipe that I found on Pinterest, you can view the original recipe HERE.

First off you will need to grease a 9"x13" baking dish.  Then you will need to separate your cinnamon rolls out, like you see below.

Then cut eight of the rolls into fourths and put around in your pan.

Then cut the remaining eight rolls into eight pieces and sprinkle those around the other ones in the pan.
Now mix together your eggs, melted butter, cream, cinnamon, vanilla and maple syrup.
Pour over your prepared cinnamon rolls.
I went ahead and sprinkle whole pecans on the top instead of chopping them.
Here they are in the oven ready to come out.
Now take the little icing containers and drizzle the icing over the casserole.  I just let my icing sit on the counter top and didn't bother with microwaving them and the icing drizzled just fine.
Here is the finished casserole.
Now I like cinnamon rolls ALOT but I'm not really crazy about packaged cinnamon rolls.  Both of my daughters and their boyfriends cleaned this up in one morning, so they really liked it.  Now this recipe would be very easy to halve, if you needed less.  So give it a try and see what your verdict is on this casserole.

  • 2 tbsp of melted butter or baking spray
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2 tsp ground cinnamon
  • 2 tsp vanilla
  • 1 cup chopped pecans (or walnuts)
  • 1/4 cup maple syrup
  • Icing from cinnamon rolls
  • Maple syrup (if desired)
  1. Heat oven to 375°F.
  2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
  3. Separate both cans of dough into 16 rolls; set icing aside.
  4. With the first 8 rolls, cut each roll into 4 pieces; place pieces over butter in dish.
  5. With the last 8 rolls, cut each roll into 8 pieces, making sure to fill in any bare spots and then just layering on top.
  6. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
  7. Sprinkle with pecans; drizzle with 1/4 cup syrup.
  8. Bake 20 to 28 minutes or until golden brown.
  9. Remove from oven and cool 15 minutes.
  10. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  11. Drizzle icing over top.
  12. If desired, spoon syrup over individual servings.

Hope to be back soon with another recipe for you to try.       Mary

{Printer Friendly Version}

Monday, October 1, 2012

Mississippi Roast

 Hi everyone today I want to share a recipe that I found over on Pinterest with you.  I really wanted to try this recipe because for one thing it's a crock-pot recipe and for another everyone was talking about how good it was too, so there was only one way to find out and that was to give it a try.  You can find the original recipe HERE.
Spray your liner with PAM, add your roast.  Now sprinkle on the dry ranch dressing mix and the au jus gravy mix.
Lay your stick of butter on top of the roast
Then you add about 5 pepperoncini peppers that you find in a jar, by the pickles.  My store only had the slices, so I put about 3 heaping tablespoons on top.  Do Not add water.  Put the lid on your crock-pot and set it to LOW.  Let cook for 8 hours.

Now my roast was about 2 1/2 pounds since there are only the two of us, but you can use up to a 5 pound roast with the exact same ingredients.  Of course I forgot to take a picture of it when it was done.  While it was good, hubby and I were not wild about it but my daughter asked for the recipe as she really liked it.  I guess it is one of those recipes that you'll have to try and decide for yourself if you like it or not.

Mississippi Roast
1- 2 to 5 pound roast
1 package Hidden Valley Ranch Dressing mix, dry
1 package Au Ju Gravy mix, dry
1 stick butter
about 5 pepperoncini peppers (in a jar, by the pickles)

Well that is all for this recipe, so give it a try and I hope you like it!             Mary