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 | 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 | Sep 4, 2008 | Budget Friendly, Desserts, Holidays |
This rich and creamy chess-like pie is one of my favorites. The simple ingredients for the filling comes together in a flash and before you know it, they are in the oven to bake. This recipe makes 3 regular size pies or 2 deep-dish pies. I like to take these pies along to social events or make them to feed a crowd during the holidays. You can freeze them too. 2 sticks butter 3 3/4 cup sugar 1/2 cup self-rising flour 6 eggs 1 cup buttermilk 1 teaspoon pure vanilla extract 1 teaspoon butternut flavoring 3 unbaked pie crusts or 2 deep dish crusts Whisk all ingredients together by hand and pour into prepared uncooked pie crusts. Bake at 325 degrees F. for 55 minutes in the center of oven. Cool on wire rack. These pies do not require refrigeration, but will last longer if you do refrigerate leftovers. Makes 3 pies. ~Marsha ...
