by Marsha | Jan 27, 2009 | Holidays, Parties |
Some of the best foods are the simple ones. This recipe has simple ingredients and is also quick and easy. Every time I take this cheese ball to a dinner I get lots of people asking me for the recipe! It’s easy to make and good, now you can’t beat that! 1 can 13 oz Chunk Chicken Breast (well drained) 2 8oz. Bars of Cream Cheese (softened) 1/4 cup Taco Seasoning Mix 1 teaspoon Garlic Powder 1 1/2 cup Toasted, Chopped Walnuts or chopped fresh parsley (optional) Mix all ingredients together and shape into a ball. Roll in chopped pecans or Walnuts or if you prefer not to use toasted nuts then simply roll in chopped parsley or leave plain and place on serving dish. Refrigerate for at least 4 hours to allow flavors to mingle. This recipe can be made a day in advance! Simple and delicious! ~Marsha...
by Marsha | Dec 3, 2008 | Budget Friendly, Main Dishes, Soups & Stews |
This meal is easy on your wallet because it consists of things that i usually have on hand. My family just loves this soup! It makes a lovely side dish or serve with a pone of cornbread as a comforting main dish. 2 cups cooked cubed chicken 2 cups water 2 medium potatoes peeled and cut up into bite size pieces 2-3 stalks of celery (feel free to use leafy center) 1 whole onion chopped 2 large carrots – peeled and sliced 1 box chicken stock 1 can chicken broth 2 Tablespoons chicken bullion crystals 1 teaspoon salt 1 Tablespoon dried parsley 1 cup cooked medium egg noodles cooked Stove top Directions: Place all ingredients except for cooked noodles in a large pot. Bring to a boil then reduce heat to medium. Loosely place lid and continue to cook until vegetables are tender. Meanwhile cook noodles as directed on package. Drain and set aside until soup is ready to serve. Add noodles just to heat through, and soup is ready to serve! Crock Pot Directions: Combine all ingredients except noodles in crockpot. Cook on high for 4 hours or low for 6 hours. When soup is ready all you will need to do is cook noodles as directed on the package. Drain and add to soup and serve. Tip: I like to get all the ingredients except noodles (so they are not over-cooked) in the crockpot the night before and then place it in the refrigerator overnite. The next morning i just put the pot in the cooker, plug in and go on with my busy life! ~Marsha...
by Marsha | Dec 3, 2008 | Budget Friendly, Vegetarian Recipes |
My grandmother used to fix her green beans this way when i was growing up. There is nothing formal or fancy about this dish. It’s just delicious! 4 cups raw snapped green beans 10 new potatoes* 3 cups water 2 teaspoons kosher salt Place beans, water, and salt in a large sauce pan on top of the stove. Wash and scrub potatoes until thoroughly cleaned. Peel the center of the potato all the way around. Put the potatoes in with beans and bring to a boil. Once the pot is boiling, reduce heat to medium and and loosely place the lid on. Continue to cook until potatoes are fork tender and beans are done. Variation: My grandmother also cooked her beans with a small 2 inch square hunk of fat back in them for flavor. Try this variation for truly authentic southern taste. Fat back is salted pork. *New potatoes are simply that. Potatoes freshly harvested so they may be seasonal in some areas. They usually come in a small bag and are small red...
by Marsha | Nov 29, 2008 | Holidays, Main Dishes |
I make my cornbread and biscuits the day before to save time. Once they are cool, I grind them up in the food processor and place them in separate zip top bags. Then the next day all that is left to do is cook celery and onions in the broth and put it all together to bake! 1 large pone of cornbread (at room temperature) 4 homemade biscuits 1 or 2 stalks of celery (2 if celery is small) 1 small onion (chopped) 1 – 2 Boxes chicken stock (can substitute vegetable STOCK not broth for vegetarian version) 2 Tablespoons rubbed sage 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Preheat oven to 350 degrees. Cut cornbread up into 8 pieces just like you would a pie. Grind two whole pieces of cornbread in food processor. For the rest of the cornbread only process the soft inside of the bread. Grind biscuits in food processor and place in separate zip top bag. To mix dressing, add 2 parts ground cornbread and one part ground biscuit crumbs. Place both cornbread and biscuit crumbs in a 9 X 13 in baking dish and fill 2/3 of the way full. Chop celery and onions and heat in sauce pan on top of stove along with one 32oz box of chicken stock. Cook until celery and onions are just tender. Pour over bread crumbs. Add Sage, salt, and Pepper to mixture and stir well. If your mixture still looks dry then add more chicken stock. The crumbs should be well saturated but not floating. To test this, push the back of a serving spoon on top...
by Marsha | Nov 10, 2008 | Breads, Breakfast / Brunch, Budget Friendly, Vegetarian Recipes |
You have not lived until you have tasted one of these biscuits! Just think of soft warm bread with the slight tang of buttermilk topped with a your favorite jelly or just a pat of butter….they’re good! 4 1/2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup vegetable shortening 3 Tablespoons butter cut into small cubes 2 to 2 1/4 cups buttermilk or enough to form a soft dough melted butter for brushing on top of biscuits Directions: Preheat oven to 400 degrees F. Lightly spray or grease 2 round cake pans or one large baking sheet pan, set aside. In a large mixing bowl, mix flour, baking powder, baking soda, and salt with a whisk until well blended . Cut in shortening and butter with pastry cutter until it is the size of peas. Add 2 cups buttermilk and stir. Slowly add more buttermilk (if needed). Dough will be sticky. Generously flour a piece of waxed paper or cutting board and turn your dough out onto it. Do not kneed. Simply dust the top lightly with flour and pat dough out to 1/2 to 3/8 inch thickness. You can roll the dough out with a rolling pin if you prefer. Cut biscuits with a biscuit cutter and place onto a greased baking pan. Be sure to place biscuits so that they touch each other in the pan. This helps them rise higher as they push up against each other. Brush lightly with butter to help with browning. Bake in the oven for roughly 20 to 25 minutes or until top is...
