by Marsha | Jul 30, 2014 | Sandwiches |
It’s hard to improve on the all-American grilled cheese. But there is one wonderful substance on this planet that can do just that – guacamole. It’s one of my all- time favorite food, and as a bonus, avocados are a super food. I love it so much that I started looking for new ways to use it. It’s hard to imagine anything that can’t be dramatically improved by smearing this green goodness on top, and a grilled cheese is no exception. Use two pieces of bread and lightly butter both sides. Place them in a warmed pan and toast on one side. Then place your cheese on the bread and give it a good smear of guacamole. Ingredients: bread butter good quality cheese (I used Colby Jack) 1 to 2 tablespoons of Guacamole Lightly butter both side of bread. Place in pan and toast one side. When the first side has toasted, flip the bread over and add cheese and guacamole. Place toasted side of one slice of bread on top of the guacamole and toast till golden brown. Slice it down the center and enjoy! These are simple, quick, and oh so delicious! I confess I sometimes make these sandwiches as a quickie breakfast. Don’t like guacamole? Then just slice or mash an avocado and add that to your grilled cheese. Check out the health benefits of avocados. *Hint: If you make 2 or 3 gill cheeses at a time, ease your burner’s temperature down as you go to prevent burning....
by Marsha | Jul 26, 2014 | Side Dishes |
I came up with these patties in an effort to use up some left-over creamed potatoes. As I was adding ingredients I noticed that it was the same stuff I put in my Best Potato Salad. Who doesn’t love a good potato salad? So I took that idea and ran with it! These patties taste even better than they look and its also a great way to use up leftovers and make your family think they are brand new again. I know us Southerners love fried foods! I think more than anything that busy moms love love quick, easy and tasty dinners! These only take about 20-25 minutes to make. Just add all the ingredients to a large bowl and stir until it is all mixed in. I wet my hands so the mixture wouldn’t stick to my hands and spooned out a Tablespoon full at a time. Then I rolled it in a ball and flattened it a bit. Then just add to the hot oil in your skillet. Fry them to a golden brown on both sides (that is roughly about 7-8 minutes per side on medium high heat) and place them on a plate with a paper towel when done. Ingredients: 2 cups left-over creamed potatoes (seasoned) 1/4 cup finely chopped scallions or onions 1/4 teaspoon garlic powder 1 large egg 1 Tablespoon spicy brown mustard – any kind you like 1 1/2 Tablespoons diced pimento peppers – don’t like pimento? just add diced red bell pepper 1/2 cup self rising flour 1/2 teaspoon celery seed 1/2 teaspoon baking powder 1/2 teaspoon salt (optional) 1/2 teaspoon...
by Marsha | Jan 19, 2013 | Desserts |
This recipe has be in my family for many, many years. It is my great great great grandmothers recipe. Whenever this pie is cooked, the whole family fights over the last piece. I hope that everyone enjoys it as well as we do. By the way, the ingredients can be doubled for a deep dish pie. Ingredients: 1 baked pie shell 1 1/2 cup sugar 2 Tbsp cocoa 4 Tbsp. butter 3 egg yolks 2 cups milk Directions: Mix all ingredients in a saucepan, bring to a boil on medium heat. (soft ball stage) Pour into cooked pie shell and cool to room temperature. Meringue: 3 egg whites 3 Tbsp sugar 1 tsp cream of tarter Beat egg whites & cream of tarter until it starts to peak stage with mixer. With the mixer running, slowly add sugar, one Tbsp at a time until meringue peaks. Spread on top of pie and brown in oven at 375 degrees. Watch it closely to keep it from burning. ~Rhonda Lindsey...
by Marsha | Jan 7, 2013 | Breads, Holidays |
Nothing quite says “Holidays” like some fresh hot pumpkin bread. This bread is moist and flavorful. I have taken it to several functions and get asked for the recipe every time! The best part is it makes 2 loaves so you can take one with you and leave one at home for later. They make great gifts, just purchase new loaf pans and make the pan part of the gift. You can also make them ahead of time and freeze until ready to eat. Just thaw in the refrigerator the day before. 1 (15 oz.) can of pumpkin Puree – not pie filling 4 eggs 1/2 cup vegetable or canola oil 1/2 unsweetened apple sauce 2 teaspoons orange zest 1/2 cup freshly squeezed orange juice 2 cups sugar 3 1/2 cups plain all purpose flour 1 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground ginger Directions: In a mixing bowl, combine pumpkin, eggs, oil, applesauce, orange zest, orange juice, and sugar. Mix until combined. In a separate large bowl, combine dry ingredients, flour , baking soda, salt, cinnamon, nutmeg, pumpkin pie spice, and ground ginger. Stir dry ingredients with a whisk until thoroughly combined. With the mixer on lowest setting, slowly add dry ingredients to pumpkin mixture until just combined. Scrape down the sides and bottom of bowl and mix for 30 more seconds. Pour into 2 loaf pans that have been greased and lightly dusted with flour. I also added a light dusting of sugar but this is optional. Bake in 350...
by Marsha | Nov 7, 2011 | Vegetarian Recipes |
This wonderful soup is both delicious and comforting. It is easy to make and goes together quickly or can be simmered in a slow cooker. The best part is you know exactly what is in it. This soup is hearty enough to be served as a main course or served as a side dish. Have you ever noticed that it is the simple foods that taste best? 2 Tablespoons olive oil or grape seed oil 1 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 1/2 cup chopped red bell pepper 1 Tablespoon vegetable stock powder (or 1 of the new flavor boost pouches) 3 cups vegetable stock (I used homemade) 1 cup water 1/2 teaspoon marjoram 1/2 teaspoon ground coriander seeds 1/2 teaspoon cumin salt and pepper to taste 1 Tablespoon dried parsley 2 can white beans (3 cups if cooking your own beans) Directions: Place oil in soup pot or dutch oven and add onion, carrot, and celery. Season with a pinch of salt to make vegetables sweat. Cook for 3 to 4 minutes and add bell pepper and finish cooking until translucent. Add remaining ingredients and simmer slowly for at least 30 minutes. That’s it! You’re done! This soup tastes great reheated too. If using a slow cooker, just saute the chopped onion, celery, carrots, and pepper in oil on top of the stove and add to slow cooker. Add remaining ingredients and let cook on low until you are ready to...
