Jean Stockdale...

Norwegian Cookies

Norwegian Cookies

Melt 3 sticks butter

Add 2 1/2 cups sugar

Beat in 4 eggs

Add 2 1/2 cups unsifted flour and 2 tsp. vanilla. Beat until blended well.

Pour into greased 13x9 pan. Bake 350 degrees for about 35 minutes or until golden brown. Can add chopped nuts or chocolate chips if desired. Sprinkle with powdered sugar. Cut into small bars.

These bar type cookies are so good. I make them every Christmas.

For more great recipes click on Blessed With Grace and All the Small Stuff and Balancing Beauty and Bedlam. And Foodie Friday has some great recipes.

Cheese Grits

Cheese Grits

1 ½ c quick cooking grits

6 c water

1 stick butter

1 lb. grated cheddar cheese

1 tsp. seasoning salt

2 tsp. salt

1 (scant) dash Tabasco sauce

3 eggs (slightly beaten with a fork)

Add grits to boiling water; cook til thick (according to directions). Add butter, cheese and seasoning. Stir in slightly beaten eggs and mix well. Pour in buttered casserole. Bake at 350 degrees for 30 minutes.

 

This is a family favorite I always fix for Christmas breakfast. It is also great for a brunch.

For more great recipes click here and visit with Amber.

Forgotten Cookies

Forgotten Cookies

2 egg whites

2/3 cup sugar

pinch of salt

1 tsp. vanilla

1 cup chopped pecans (optional)

1 cup mini chocolate chips

Preheat oven to 400 degrees. Beat egg whites until stiff peaks form. Slowly beat in sugar, salt, and vanilla and mix well. Fold in pecans and chocolate chips. Drop by spoonfuls onto greased baking sheets. Two baking sheets are usually needed and all cookies must be cooked at the same time. Place baking sheets in the oven and turn off the heat. Leave in oven overnight. Do not open the oven door until the oven is completely cold.

I make these meringue cookies every Christmas because they are so simple and are a family favorite.

For more recipes click here at Blessed with Grace and Balancing Beauty and Bedlam and All the Small Stuff and then there is Foodie Friday that you don't want to miss.

Cream Chicken Enchiladas

Cream Chicken Enchiladas

Part 1

Blend ingredients for Part 1 and set aside. 

2 10 oz. can Rotel tomatoes (reserve 1/2 can for Part 2)

1 tsp. salt

1 tsp. ground coriander

Part 2

 Combine ingredients for Part 2 and set aside.

8 oz. cream cheese, softened (fat free kind will work fine)

1 1/2 tsp. salt

3 cups finely cooked chicken

1/2 c finely chopped green onions

1/2 can Rotel (reserved from Part 1)

Cooking oil

12 Tortillas

2 cups shredded Monterey Jack or Cheddar cheese

In skillet, heat small amount of cooking oil. Dip tortillas, one at a time, into hot oil. Fry just until limp, about 5 seconds per side. Drain well.

Spread cream cheese chicken mixture on tortillas, roll up, place seam side down in 13x9 baking dish. Repeat until out of tortillas. Cover with foil. Bake at 350 degrees for 30 minutes. 

In saucepan heat Part 1 ingredients until hot but DO NOT BOIL. Pour over tortillas, sprinkle with cheese. Return to oven uncovered to melt cheese for 2-3 minutes. Enjoy.

For more yummy recipes visit Blessed With Grace. Also, Balancing Beauty and Bedlam has some great recipes to share. And All the Small Stuff does too. Oh and Foodie Friday is a great recipe meme too.

 

Chicken and Dumplings

This is what Works for Me Wednesday. I love these Mary B Dumplings. Here is how I use them. 

 Easy Chicken and Dumplings

1 c baby carrots

1 c chopped celery

1 cup onion

3 cups water

1 package frozen Mary B dumplings (slightly thawed for about 15 minutes before putting in the stew so they will separate easily)

Put chicken thighs in crock pot and cover with water. Cook chicken thighs in crock pot for 2-3 hours. Remove chicken; let cool and then chop and set aside. 

Transfer chicken broth to a dutch oven. Add carrots, celery, onion and water to measure about 3 cups. Bring to a boil and cook vegetable until soft. While broth is boiling add Mary B dumplings one at a time. Stir often so they don't stick. Reduce heat and cook for about 45 minutes. Add chicken and let warm thoroughly. Serve. So very yummy!

I love these Mary B frozen dumplings. They Work For Me. For more Works For Me Wednesday click here.

For more crock pot recipes click here and visit with Debbie.

Tummy Tempting Recipes

Egg Sauce

1 cup mayo

4 tablespoon olive oil

dash Tabasco

2 hard-boiled eggs grated

½ teaspoon Worcester sauce

1 medium onion grated

Combine and refrigerate. Keeps up to 10 days. Great on any green vegetable, especially green beans. This is a very unusual sauce-creamy and a bit tangy. It could used like a tartar sauce on fish or pork. 

Check out Blessed with Grace and All the Small Stuff and Balancing Beauty and Bedlam for more great recipes. And don't miss Foodie Friday or you will be so sad!

Tummy Tempting Recipes

Southwest Chicken Chili

3 boneless skinless chicken breasts, cooked, and cubed

1 10 oz. can Rotel tomatoes with green chilies

1 tablespoon chili powder

1 15 oz. can black beans, drained

1 15 oz. can corn, drained

1/4 c chopped onion (I like to sweat these til translucent with a bit of oil to soften before adding)

Shredded Monterey Jack cheese, sour cream, and or chopped avocados for toppings.

Cook and  cube chicken breast. Combine chicken, Rotel tomatoes, and chili powder for about 5-7 minutes to allow to thicken. Add beans, corn, and onions and simmer 10 minutes or until heated through.

Can be served over rice or dished up and add a dollop of sour cream, a sprinkle of cheese, and a smattering of avocados if desired.

Check out Blessed with Grace and All the Small Stuff and Balancing Beauty and Bedlam for more great recipes. And don't miss Foodie Friday or you will be so sad!

Tummy Tempters

Poppy Seed Chicken Casserole

8 chicken breasts, cooked and shredded

2 cans Campbell's Cream of Mushroom soup

2 cans Campbell's Cream of Chicken soup

2 cans Campbell's Cream of Celery soup

16 ounces sour cream

salt & pepper

2 sleeves Ritz crackers, crushed

4 tsp. poppy seeds

1 cup Land O' Lakes butter or margarine, melted

Directions: Mix cooked shredded chicken with soups and sour cream. Add salt & pepper to taste. Pour into greased casserole dish. Sprinkle with crushed crackers. Sprinkle with poppy seeds and drizzle melted butter over the topping. Bake at 350 degrees for 30 minutes. A side dish of white rice is a perfect compliment for this dish. 

Serves 8

For more great recipes, click here and go to Blessed with Grace.

Tempt My Tummy Tuesday

Pretzel Pick-Me-Ups

Pretzels in square shape

M & Ms Chocolate Pieces 

Wilton's Candy Almond Bark 

Spread the pretzel squares on wax paper in a single layer. Melt candy bark very gently in the microwave, heating in intervals of about 30 seconds each time. Stir and reheat the bark in the microwave if necessary to make the bark smooth and creamy. Add a dollop of melted candy bark to the center of each pretzel. Press an M&M's into each pretzel. Allow the treats to cool. Store in an airtight container and ENJOY your Pretzel Pick-Me-Ups.

For more Tempt Your Tummy Recipes click here to go to Blessed with Grace. More recipes are on Balancing Beauty and Bedlam.

Shoe-Fly Corn Salsa

Here is something that will Tempt Your Tummy!

Shoe-Fly Corn Salsa

1 (11-ounce) can Green Giant white shoe-peg corn, drained

1 (15.5-ounce) can black beans, rinsed and drained

1 package (4-ounce) crumbled feta cheese

1 small bunch green onions, chopped

1/2 cup Pompeian Olive Oil (extra light-not extra virgin)

1/2 cup sugar

1/2 cup apple cider vinegar

garlic powder to taste

salt and pepper to taste

Combine corn, black beans, feta cheese, and green onions. Set aside.

Seperate combine Pompeian olive oil, sugar, vinegar, garlic powder, salt and pepper. Whisk rigorously or mix in shaker. Refrigerate. One hour before serving, combine and serve with Fritos Scoops or Tostitos.

Blessed with Grace hosts Tempt My Tummy every Tuesday. For more great recipes check it out. 

Orange Sherbet Soda

Orange Sherbet Soda

Orange Sherbet

1 Orange Kool-Aid made with sugar according to package's directions

In a tall glass, put several large scoops of Orange Sherbet. Pour Orange Kool-Aid over the orange sherbet. Serve with a fancy cookie, a long spoon and a straw. Yummers!

This is one of my favorite desserts in the summer. It is a quick refreshing dessert.

For more great ideas, check out We Are That Family.

Divine Carrot Cake

Divine Carrot Cake Recipe 

Ingredients: 

2 cups all-purpose flour 

2 cups granulated sugar 

1/2 teaspoon salt 

1 teaspoon baking soda 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

3 eggs 

1 1/2 cups vegetable oil 

2 cups finely grated carrots (about 3 to 4 medium carrots) 

2 teaspoons vanilla extract 

1 can (8 ounces) well drained crushed pineapple 

1 cup shredded coconut 

1 cup chopped walnuts or pecans, divided 

Preparation: In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

Frosting: 2 (8 ounce) packages cream cheese, softened 

1/2 cup butter, softened 

2 cups sifted confectioners' sugar 

1 teaspoon vanilla extract 

DIRECTIONS: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Thanks to Blessed with Grace for hosting this even. Check out more recipes at her site.Please click over Balancing Beauty and Bedlam for more great recipes and cooking tips.

Tummy Tempters

Corn Casserole

Ingredients:

1 egg-lightly beaten

1/2 cup milk

1 16 oz. can of corn

1 16 oz. can cream of corn

3/4 cup crushed crackers

2 T butter-cut up

Directions:

Mix all ingredients together, except cracker crumbs and butter. Pour into prepared casserole dish. Sprinkle with crushed crackers and dot with butter. Bake 350 degrees until set in center-about 25 minutes. 

This is a great side dish. If you would like to see some more recipes, check out Tempt My Tummy at Blessed With Grace. Our bloggy friend at Forever Whenever is hosting Tasty Tuesday. Click here to go there. Amy at Amy's Finer Things is hosting Kitchen Tip Tuesday today. Don't miss it either. Enjoy!

Bringing Some Yumminess

Sausage Breakfast Casserole

 6 slices bread (any kind will do)

 1 pound Bryan sausage, browned, drained

1 1/2 cups Kraft shredded Cheddar cheese

8 eggs, beaten

2 cups milk

1 teaspoon salt and add pepper to taste

PREPARATION: Lightly butter one side of the bread. Place in 13x9 pan, buttered side down. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves 8 to 10. This is a family favorite. Because it can be made a day ahead of time, it is one of my favorites.

Click here for more Tempt My Tummy Recipes. And go here for more at Kitchen Tip Tuesday. And don't forget to stop by here for even more at Tasty Tuesday.

Culinary Creations

The Best Brownies in the World

1 box Ghiradelli's Syrup Brownie Mix (do not substitute)

1 large Hershey's Smypathy Candy Bar (I use almonds and toffee)

Prepare Ghiradlli's brownie mix according to the directions. Pour half of the brownie mix into a prepared 8x8 pan. Break the Hershey bar into about 6 pieces and lay on top of brownie batter. Cover with remaining batter and bake according to the directions. Cool, cut and put your face in the pan and eat yourself silly! Yes, they are that good. 

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday. Then make a point to click here for more recipes at Tasty Tuesday. And don't you dare miss Kitchen Tip Tuesday.

Tempt My Tummy with Homemade Yumminess

As the promise of Spring tempts us with long days, warmer temperatures (here in the South anyways), and swelling buds on the tips of trees, here is a recipe that will go great with any special meal.

Curried Hot Fruit

16 oz. Del Monte peach slices-drained

Banana-slice and add after baking and just before serving to avoid discoloration

1 can Del Monte pear halves

1 jar cherries

1 can Del Monte apricots

1 can Del Monte pineapple pieces

Drain and mix in 2 quart dish. Mix ¾ c sugar, ¼ c margarine and melt together. Stir in ½ (adjust to taste) teaspoon curry powder and crumble over top. Bake 325 for 1 hour uncovered. Any combination of fruit can be used. This is delcious.

 

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.

Tempt My Tummy Tuesday

 

 

White Rotel Dip

3 packages of pork sausage (mild or spicy is fine)
4 packages of cream cheese
2 cans of rotel tomatoes

Brown sausage and drain. In a large saucepan, combine all ingredients and heat until cheese is melted, being careful to stir often.

Serve with tortilla chips.

Thanks to my son, Dawson, for this recipe. He made it with deer sausage and it was oh, so good. For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.

 

Ice Cream Dream

It that time again. Tempt My Tummy Tuesday. This is a quick and delicious dessert that will become an all time family favorite.

Ice Cream Dream

1 bottle carmel syrup

1 bottle chocolate syrup

12 ice cream sandwich (the less expensive brands work perfectly)

2 tubs Cool Whip

1 bottle maraschino cherries

chopped pecans

In a 13x9 pan, lightly drizzle layers of caramel syrup and chocolate syrup (may need to slightly warm in microwave first). Layer 6 ice cream sandwiches evenly across bottom of pan.Spread 1 tub of Cool Whip evenly over ice cream sandwiches. Drizzle caramel and chocolate syrups over Cool Whip. Layer next 6 sandwiches pressing them slightly into cool whip. Then spread other Cool Whip evenly over sandwiches and drizzle with caramel and chocolate syrups. Finally, top with chopped pecans and maraschino cherries Place in freezer to firm up before serving. 

**Warning-This recipe may stir primal cravings to stuff one's self silly!

For more divine deliciousness and culinary creations, click here. A shout out to Lisa at Blessed With Grace for hosting this fun and filling carnival!

Culinary Creations

The Best Brownies in the Whole World

I package Ghiredihl brownies (do not substitue)

1 large candy bar of Smpathy 

Mix brownies according to package. Pour half of the batter into an 8x8 pan. Break the candy bar into sections and lay on top of the batter. Pour the rest of the batter over the candy bar and lightly swirl to cover the candy bar. Bake according to directions. Cool. Slice with a plastic knife according to our friend...at....Eat. Slap somebody . . . they are that good!  

For more yummy recipes like this one, click here to go to Tempt My Tummy Tuesday, click here to go to Tasty Tuesday, and then stop by here for Kitchen Tip Tuesday.

Tempt My Tummy Tuesday

 

In honor of the upcoming Super Bowl, I am sharing one of my all time favorite dips. This is so good, it could actually be used as a side dish! Yes, it is THAT good.

Jean’s Addicting Dip

Jean Stockdale

1 can black beans

1 can Shoepeg corn

            Feta Cheese-crumbled

            Green onions-to taste

 

Dressing:

1/3 cup apple cider vinegar

1/3 cup olive oil 

1/3 cup sugar

 Mix and pour over above.  Stir to blend. Serve with Tostito Scoops. Eat yourself silly!

 

Want more wonderful recipes. Click over to Blessed with Grace.