Jodi's Mexican Salad

My sweet friend Jodi made this salad when we were visiting this summer. It was delicious and I am so happy she shared it with me. I recently made it for a pot luck and had lots of compliments. I hope you enjoy it too!



Mexican Salad
1 head of lettuce, torn up
2-3 tomatoes, diced
1 or 2 cans kidney beans, rinsed and drained
1/2 - 1 purple onion, diced
1 cup grated cheese
The amounts aren't anything exact--it depends on what your family or guests like!

Catalina dressing
Fritos, crushed

*Mix everything except the dressing and Fritos, then add those to as much as you are going to serve. If you don't dress all of it, you can save the Fritos and lettuce from getting mushy/wilted

Favorite Balsamic Dressing

I found this recipe in my Fix-It and Enjoy-It Cookbook and it is so very yummy! Whenever I make it, my kids run to make a salad because they like it so much. It is easy to throw together and I usually double the recipe so that there is plenty to go around.

Favorite Balsamic Dressing (makes about 1/2 cup)

1/4 cup olive oil

2 Tbs. balsamic vinegar

1 tsp. yellow mustard

1 clove garlic- crushed

2 Tbs. sugar

1/8 tsp. salt

1/8 tsp. pepper

Combine ingredients and blend till smooth. Store in regrigerator.

Chicken Tortellini Soup

I came across this recipe on The Sister's Dish and had to try it. My family totall loved it and is one of our new family favorites! This soup has a great flavor and is filling but not too heavy. I hope you enjoy it too!

Chicken Tortellini Soup- from The Sister's Dish

Ingredients:
• 10 oz broccoli
• 1 can cream of chicken soup
• 2 cups chopped cooked chicken
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3 cans chicken broth(14 1/2 ounce), ~6 cups
• 1/2 cup water
• 1/2 t. oregano
• 1/2 t. basil
• 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
• grated Parmesan cheese to sprinkle on top

Directions:
In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.

Tom's Cheery Cherry Cherry Berry Pie

I made this pie for our church's annual Chili and Pie cook off and won 2nd place! It was a delicious cherry pie with blue berries and a crumb topping. I found it on line and it was the winner of the 2009 American Pie Council cook off so I figured it must be good! My kids typically don't like cherry pie or cherry pie filling in any kind of dessert, but they really liked this pie. It is a sweet pie that needs a tall glass of milk or big scoop of ice cream with it. I will be making it again very soon!

Tom's Cheery Cherry Cherry Berry Pie

Crust:
1 1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp pie crust. Freeze until ready to use.

Filling:
4 1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
1/2 cup dried Michigan cherries
1 1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
Crumb Topping
1 cup sugar
1 cup all purpose flour
1/2 tsp salt
1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

White Lightning Chicken Chili Re-Post

I have posted this recipe before but recently made it for our church's annual Chili Cook off. I normally add black beans and/or corn and garnish it with sour cream cilantro and cheese. But this time I used meat from a pork loin that I had done in the crock pot for 10 hours and stuck with all white beans. I also added the sour cram, cilantro and cheese to the pot ahead of time and stired it all in. Well, it was delicious and I won 2nd place at the chili cook off!

(With sour cream, cheese and cilantro stirred in.)

White Lightning Chickn Chili- Adapted from The Pampered Chef
This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

(with corn and black beans added and garnish on top.)

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Pumpkin Dump Cake

I have always been a big fan of Dump cake, ya know the one, with the cherry pie filling, pineapple and cake mix dumped in the pan? ( I can always post that recipe later :) Anyhow, I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy. I have two versions of this recipe depending on whether you use pumpkin pie filling or straight canned pumpkin. I used the first version which I found on Mennonite Girls Can Cook except they call it crunch pumpkin squares. Either way, this a fun and easy recipe for the holidays!

Pumpkin Dump Cake

1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk - I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 - 1 cup melted butter ( I used 1/2 cup)

In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.

Pour int a 9x13 baking dish

Sprinkle with cake mix and pecans

Drizzle with melted b utter

Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any :)


IF YOU USE PLAIN SOLID PACK PUMPKIN VERSION:
1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)

Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.

Scalloped Pineapple

This is one of my favorite holiday side dishes! It goes great with turkey or ham. I accidentally left it in the oven a few minutes too long so the edges got darker than I would have liked, but it was still very tasty!

Scalloped Pineapple

1 20oz. can crushed pineapple with juice

6 slices white bread cubed

1 stick (1/2 cup) butter- softened

4 eggs

1/4 cup milk

1/2 cup sugar

Cream butter and sugar together. Beat in eggs and then add pineapple with juices. Stir in cubed bread and then add milk. Pour into a greased casserole dish and bake at 350* for 1 hour.

Sweet & Sassy Chili

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger

chopped onion

chopped green pepper

2 cans Kidney beans

2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)

1/2 cup ketchup

1/4 cup brown sugar

1 tsp mustard

2 Tbs vinegar

2 Tbs Chili powder

Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Sweet Buttermilk Cornbread

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!



Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt


Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Recipe Party @ Southern Hospitality

Rhonda at Southern Hospitality is having a recipe party!

What a great way to swap recipes especially this time of year with the Holidays approaching. Check it out!

Tasty Crock Pot BBQ Country Style Pork Ribs

I found this recipe on http://www.recipezaar.com/ and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.

The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

White Chip Pumpkin Spice Cake

Here is another great recipe from Heather D White! It was easy peasy and so incredibly yummy! I ended up pouring the warm glaze over a warm cake so it really sunk in and puddled on the plate and it was heavenly just as Heather said it would be! We had friends over for dinner and between the two families that cake was gone in a flash. This is a perfect cake for fall and the holidays! Enjoy :)

White Chip Pumpkin Spice Cake from Heather D White

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan.
Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean.
Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Buttermilk Banana Bread

I have been craving banana bread for some time and this recipe from My Kitchen Cafe caught my eye. I made it last week and it didn't last 24 hours in my home. It was simple, flavorful and moist. I actually used milk since I didn't have buttermilk on hand and it was still great, I am sure it will be even better with real buttermilk next time I make it. I will be using this recipe from now on. Love it!

Buttermilk Banana Bread- From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).