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Wednesday, January 26, 2011

Tricia's Halloween Chili

We are having a chili cook-off next week at work and I knew just the recipe to bring!

I haven't had this recipe in YEARS...but it is one that stood out to me when we visited my parent's friends before a Mizzou football game.  Tricia made it and it was SOOOOO GOOD! I can't wait to make it next week!

1 pound ground beef
2 pounds pork steak ( trimmed- cubed or chopped or ground)
2 green peppers diced
1 lg. onion
1 pound sliced mushrooms
2 cans pinto beans
2 cans black-eyed peas
1 can northern beans
3 cans diced tomatoes
3 packets chili seasoning ( 1 hot , 2 mild)  Tricia uses all mild
Brown meats, saute peppers, onions & mushrooms
Add remaining ingredients - don't drain!
simmer for 1/2 hour
Serves approx 10-12

Monday, January 17, 2011

Honey Onion Chicken

Honey Onion Chicken:

1 package chicken tenders
2 eggs
1 can french fried onions
Seasoned pepper

Preheat oven to 350.

Dip chicken tenders in egg. In a ziplock bag, crush the onions and then coat the chicken in them. Line a 9*13 with foil and spray it with non stick spray. Place the chicken in it and and then sprinkle with salt, seasoned pepper (I actually used Lawry's seasoned salt because that's all I had on hand) and drizzle it with honey.

Bake COVERED for 20 mins. Then, uncover it, drizzle with more honey and bake another 20 min's uncovered.


1 large can of green beans
1/4 cup brown sugar
3/4 cup chicken stock
Salt and Pepper

Drain green beans & put them in a pot with all of the other ingredients. Cook on medium until the brown sugar is melted and the green beans are hot.

Wednesday, December 15, 2010

Creamy Bacon Dip

So I can't remember where I found this recipe...BUT....It is DELICIOUS! You must try it!

1 package of cream cheese softened
1 16 oz. container of sour cream
1 cup chopped green onions
1 3oz. package of bacon pieces
2 cups shredded cheddar cheese

Mix all together and bake at 400 degrees for 30 minutes. Serve with bread, crackers or chips. SO GOOD!

Sunday, November 28, 2010

Lisa's Southern Pecan Pie - from The Lady & Sons Cookbook

4 tbsp. butter
3/4 c. packed brown sugar
1 tbsp. flour
1/4 tsp salt
3/4 c. cane syrup
3 eggs
1 tsp vanilla extract
1 cup pecan halves
One 9-inch pie crust

Preheat oven to 325 degrees. Cream the butter, sugar, flour and salt until smooth. Add the syrup, eggs and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45-50 minutes or until firm to touch.

Serve the pie warm or cool...I served it up with some vanilla ice cream. :)  Delicious!!

Thursday, November 18, 2010

Weeknight Cheese Quiche

I made this last night for dinner and after the first bite, my hubby exclaimed "OH BABE...THIS IS GOOD!" You know I have succeeded if I get that kind of remark IMMEDIATELY! And the best was SUPER easy!

I got this off the Kraft foods website. Enjoy!!

1 cup sliced fresh mushrooms
1 onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
4 eggs
1/3 cup milk
1/3 cup MIRACLE WHIP Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 frozen pie crust (9 inch), thawed
1/4 cup OSCAR MAYER Real Bacon Bits
Make It

HEAT oven to 375°F.

COOK mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. ( I used canned mushrooms and didn't cook my onions...just threw in with spinach and mixed with egg mixture) Remove from heat; stir in spinach.

BEAT eggs, milk and dressing in medium bowl with whisk until well blended. Add spinach mixture and cheese; pour into crust. Top with bacon.

BAKE 50 min. or until center is set and top is golden brown.

Wednesday, November 17, 2010

Steak Soup

Steak Soup
Plaza III Steak House

• 8 tbsp of margarine
• ½ c flour
• 40 oz canned beef broth
• ¼ c fresh carrots, med dice
• ¼ c fresh onion, med dice
• ¼ c celery, med dice
• ½ c canned tomatoes
• 1 tbsp browning sauce (Kitchen Bouquet)
• ¾ tsp seasoning salt
• ¼ tsp black pepper, course grind
• 5 oz mixed frozen veggies
• ½ lb of ground chuck, chili grind, browned and drained of fat

Place butter in a soup pot; melt without browning. Add four and stir to a smooth paste. Cook mixture (roux) over med heat without browning for 3 min, stirring constantly. Add consume and to roux (including browning sauce) and stir until smooth and lightly thickened. Bring to full boil.

Add fresh veggies, tomatoes and seasonings and return to boil. Reduce heat and simmer until veggies are barley tender (20-30 minutes). (Low and slow is best on this soup!)

Add frozen veggies and browned ground chuck. Simmer at least 15 more minutes. Be sure to simmer long enough that the flavors become well blended.

I double and sometimes triple this recipe. For a heartier soup I add more 1 lb of ground chuck to the recipe instead of 1/2 lb.

Serves 4

Tuesday, November 2, 2010

Paula Deen's Pumpkin Bars

I was craving pumpkin last night and decided to try this recipe. I didn't even get a chance to frost them as they are just so good without it!  Hub's says he thinks they are even better than my banana bars I make. WOW! Now that is hard to beat!

So wanted to share with you all the recipe....makes your house smell yummy too!



  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda



Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.