You are here: Home / Archives for Recipe of the Week

Jane’s Cornbread Cake

January 5, 2010 1 Comment
While Hubby was out of town on business he visited the family and returned home with a recipe for me to try. I’ve been told that this cake is called cornbread cake because it looks like cornbread and is cooked in a cornbread pan. For me, this cake didn’t turn out exactly right. The taste was okay, but the consistency was a little gooey like a brownie (despite cooking it longer than instructed to try to get rid of the gooeyness).

I’m guessing that I should have used an iron skillet rather than the 9×13 pan in the instructions. (Come to think of it, my hubby’s relatives probably have a 9×13 pan made of iron.) Anyway that’s the only reason I can think that it didn’t come out right for me. But when made properly I assure you it’s excellent. My husband is not a sweet eater at all, so if he liked the cake enough to bring home a copy of the recipe for me to try, that really says a lot, and he did seem to like the taste of mine as well.


Recipe for Jane’s Cornbread Cake:
Ingredients:
1 cup sugar
1 cup brown sugar
1 cup self rising flour
1 cup oil
1 cup nuts
4 eggs lightly beaten
1tbsp vanilla flavoring

Directions: Mix all ingredients. Pour into 9×12 pan. Preheat oven to 350 degrees and bake for minutes.


-Jerri



————————————–

I am pleased to share this post at the following events:
Tempt My Tummy Tuesday is hosted by Blessed With Grace. Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family.
Do It Yourself Day is hosted by A Soft Place to Land.

Filed Under: desserts, Recipe of the Week

Ham & Cheese Crescents

December 28, 2009 13 Comments
I hope you all had a good Christmas! Now it’s time to move on to New Year’s. So how about some appetizers? Here’s something easy you can make for the kids. (If they have something they like, then maybe they won’t complain about the spinach dip and other adult apps!)

And speaking of New Year’s, if anyone out there has a resolution to get organized and/or start meal planning, be sure to enter my 500th Post Giveaway. I’m giving away a membership to the Relish Menu Planning Website. It’s the perfect tool to help you get your meals organized in 2010!
Recipe for Ham & Cheese Crescents:

Ingredients:

1-2 Can Crescent Rolls
About 3pieces of thin sliced ham for each roll
1/2 piece of cheese for each roll.
Directions: Place ham and cheese on crescent roll. (I like to put 1/2 the ham on, then add cheese, and then add the rest of the ham.) Then just roll them up, and bake as directed on the crescent roll package. (Sometimes I leave them in a little longer, about 2-3 minutes) Serve with dipping sauces if you desire. (Ranch or Honey Mustard is great!) Then just enjoy!


-Jerri


———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
DIY Day at A Soft Place to Land

Filed Under: appetizers and snacks, Recipe of the Week

Oatmeal Chocolate Chip Cookies

December 3, 2009 34 Comments

Need help deciding what kind of cookies to make for Santa? Food Blogga is hosting an Eat Christmas Cookies event. Be sure to stop by and see all the featured Christmas cookies, and share a recipe of your own! Also, don’t forget to stop by for dessert at the Bloggy Progressive Dinner over at Amy’s Finer Things. And link up at Life as Mom for the Dessert Edition of Holiday Food Fest. There’s also a cookie exchange going on at A Fine House. And Around the Table with Tami is having an awesome giveaway this week, so you should definitely go by and link up there as well.
Cookies seem to be the quintessential dessert for the Christmas season. Chocolate Chip Cookies are one of my favorites, and when you add oatmeal to the mix, the result is incredibly yummy. Once you get these Oatmeal Chocolate Chip Cookies out on the plate, they won’t last long. It’s the perfect combination of healthy and sweet rolled in to one awesome treat! I know you, your family, and Santa will love them!


Recipe for Oatmeal and Chocolate Chip Cookies

Ingredients:

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats (rolled oats)

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) chocolate chips, raisins or chopped nuts

Directions: Preheat the oven to 180C (350F), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.



-Jerri

Filed Under: cookies and candy, Recipe of the Week

Chicken & Vegetable Stuffing Bake

December 3, 2009 4 Comments
This dish is great for a meal at home and is also perfect for potlucks. This holiday season you can make it the main course or serve it along side your ham and turkey. This is comfort food at it’s best, and it’s so delicious!

In addition to the weekly events I participate in, I’m sharing this recipe over at the Bloggy Progressive Dinner. Today Cooking During Stolen Moments is hosting main dishes. And I’m sharing it for Main Dish week over at Holiday Food Fest at Gluten-Free Easily. If you’re visiting from there please let me know that you were here, so I can come and visit with you!

Recipe for Chicken & Vegetable Stuffing Bake:
Ingredients:
2 cans of chicken breast, drained (or 3 chicken breasts, shredded)
2 cans mixed vegetables, drained (you could also use frozen or fresh)
2 cans cream of chicken soup
1 6 oz. package of stuffing mix
1/2 stick butter
1/2-3/4 cup chicken broth or water (I use the broth drained from the canned chicken)

Directions: Pour soups into a 9×13 casserole dish. Drain the water from your vegetables. Then add vegetables to this dish with the soups. Drain broth from chicken. Set broth aside. Add chicken to the casserole dish. Mix the vegetables, chicken, and soups together, spreading the mixture evenly throughout the casserole dish. In separate bowl mix together the stuffing mix, melted butter, and chicken broth. Spread stuffing mix on top of soup mixture. Cover and bake at 350 for about 20-25 minutes.

Tips & Suggestions:

-When I make this at home, I usually cut the recipe in half, and I bake it in an 8X8 dish. So if you have a small family, or if you just need a little something to take to an event, you may want to use half the recipe.

-Last time I made this, I also added rice to the soup mixture, just to make it a little more filling. If you choose to add rice, you’ll need about 1 cup for the full recipe and 1/2 for the half recipe. Also, adjust your cooking time to about an hour OR cook your rice on the stove top before making the casserole.

———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

-Jerri


Filed Under: casseroles and quick meals, Recipe of the Week

Sausage Balls

November 29, 2009 3 Comments

Here’s one my of my favorite party appetizers: Sausage Balls! I don’t really eat sausage very often myself, but I can’t ever get enough of these. They are so delicious, and they’re so easy to make with only 3 ingredients!

In addition to the carnivals I participate in each week, I’ll be posting a link to this post for the Holiday Food Fest at Simply Sugar & Gluten Free and for the Bloggy Progressive Dinner at Beauty and Bedlam. If you’re stopping by from one of those events, be sure to leave me a comment so I can go visit you. I can’t wait to see everyone’s appetizers!

Recipe for Sausage Balls

Ingredients:
1 heaping cup of sharp cheddar cheese, grated
1 lb of hot or mild sausage
2 cups bisquick

Directions: Combine and shape into 1-inch balls. Preheat oven to 350 degrees. Bake for 20 minutes. (Can be frozen and baked as needed)

———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

-Jerri


Filed Under: appetizers and snacks, party ideas, Recipe of the Week

Easy Coconut Pie

November 15, 2009 10 Comments

In addition to the weekly events I participate in, I’m happy to be sharing my weekly recipe over at the Love the Pie Party hosted by Tidymom.

I’m accustomed to seeing coconut pies with a meringue, but I found this recipe over at the Bisquick website, and it sounded pretty good. It’s a very quick and easy recipe, so if you like coconut, you should give a try!


Recipe for Easy Coconut Pie:
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Directions:
Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

-Jerri


———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Filed Under: desserts, Recipe of the Week

Oven Chicken

November 9, 2009 5 Comments
Here’s another great chicken recipe. Sorry I don’t have the original source for you. I had it bookmarked previously, but I’ve not been able to find it, so it must have gotten deleted. If this came from you, please let me know so I can give you credit.

Hubby loved this chicken. It’s the first time I’ve cooked something using onion soup mix, so it was a definitely a change from my usual recipes, and the flavor was just fantastic.


Recipe for Oven Chicken:


Ingredients:
4 pieces of chicken
1 can cream of mushroom
1 can water
1 pack onion soup mix

Directions: Bake at 350 for 1 hour.

Tips & Suggestions: As you can tell from the photos, this recipe is rather “soupy.” So if you prefer a thick gravy, I would suggest leaving the water out of the recipe. Another alternative is to add 1/2 cup to 3/4 of rice to your soup mixture. I tried this and it was delicious!

-Jerri


———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Filed Under: casseroles and quick meals, Recipe of the Week

Witch Cupcakes

October 25, 2009 9 Comments
(Photo credit Parents.)

This week I wanted to share something fun for Halloween. My stepmom Donna first saw these witch cupcakes in a magazine, and she’s planning to make them for a big Halloween party and hayride that her son and his wife hold each year for the kids.

By the way, Sweet Thursday is coming up this week. If you have a sweet Halloween treat or a fall dessert to share with us, send it my way!

Recipe for Witch Cupcakes

Ingredients
1-1/2 cups chocolate frosting
1 package (4-3/4 ounces chocolate cones (Nabisco Oreo Cones)
Orange nonpareils
1 can (16 ounces) vanilla frosting, divided
Neon-green food coloring
12 cupcakes, removed from paper liners
Chocolate chips
Green and red tube icing
Mike and Ike Tangy Twister candies
Chocolate Jimmies
Directions
1. Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
2. Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
3. Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.

-Jerri


———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Filed Under: cupcakes, desserts, Recipe of the Week

Easy Italian Chicken

October 20, 2009 5 Comments
Here’s a dish that requires very little prep time….we’re talking less than 5 minutes here! It’s called Easy Italian Chicken. It’s really tasty and goes great with vegetables or salad. And this is perfect for a small family dinner or for when company is coming over.


Recipe for Italian Chicken:

Ingredients:
Chicken Breasts
Zesty Italian Dressing
Pepper to season

Directions: Line a baking sheet or casserole dish with tin foil (for easy cleanup). Pour Zesty Italian Dressing over the chicken. (I put the dressing on both sides of the chicken.) Sprinkle with a little pepper or other seasonings of your choice. Bake at 350 degrees for about an hour.

Tips & Suggestions: If you like you can place your chicken in a ziplok bag or container and let it marinade in the fridge for an hour or overnight, but it’s not required. You can also chop your chicken into pieces if you like, and/or you can cook it on the stove up in a pan rather than using the oven.


-Jerri


———————————–
I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Filed Under: casseroles and quick meals, Recipe of the Week

Pinto Beans

October 5, 2009 7 Comments
I just love pinto beans! I can’t tell you how many pots of pinto beans were eaten in my house as I was growing up, but I can tell you that they always got eaten, and we never got tired of them! They are the ultimate country food and my favorite bean to eat. And they are so delcious with chicken & dumplins, fried potatoes, and corn bread. Yum!

Recipe for Pinto Beans:

Ingredients:
1 lb dry pinto beans
10 cups water
3 or 4 pieces of bacon, a ham hock, salt pork, or a little oil

Soaking Instructions:

Quick Soak Method: Rinse and sort beans. To 1 lb of beans add 10 cups hot water. Bring water to rapid boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain soak water and rinse beans.

Overnight Soak Method: Rinse and sort beans. To 1 lb of beans add 10 cups cold water. Let stand overnight or at least -8 hours. Drain soak water and rinse beans.

Cooking Instructions:

Stove Top Instructions: Add 6 cups of water to drained and rinsed beans. Simmer gently until desired tenderness is reached, about 1 1/2 to 2 hours. Add salt and pepper to taste. Salt pork, ham, bacon, or oil may be added during cooking for extra flavor.

Crock Pot Instructions: Add 6 cups of water to drained and rinsed beans. Add oil/ham/bacon/pork. Let cook all night on high. (If you have a fast cooking crock pot, you should check your beans in the middle of the night and give them a stir. You could also start your crock pot in the morning so that your beans will be ready by dinner time.

———————————–

I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

-Jerri


Filed Under: breads and sides, Recipe of the Week
« Previous Page
Next Page »

To the Top