I have slowly been collecting a huge list of recipes I've pulled from food magazines and I've been storing them under the heading RECIPE INDEX here. Linking each dish to its recipe is taking a very long time indeed. (So long in fact, I may never finish it.) Below are some of my favorite dishes to cook with the recipes typed out for printing or copy/pasting.
Praline Bread Pudding
Okay, this recipe is easy and tastes amazing. I made my first bread pudding this past Easter for our Easter Bonnet Party. Here's the recipe:
Southern Living Praline Bread Pudding
Okay, this recipe is easy and tastes amazing. I made my first bread pudding this past Easter for our Easter Bonnet Party. Here's the recipe:
Southern Living Praline Bread Pudding
Apple Pie Oat Muffins
I'm currently obsessed with these because they're easy to make, healthy and taste just like apple pie.
Ingredients:
2 cups old-fashioned rolled oats (certified gluten-free if necessary)
1 teaspoon baking powder
2 teaspoons apple pie spice*
1/4 teaspoon salt
1/2 cup applesauce
1 medium apple, grated (about 3/4 cup)
1 large egg white
1/4 cup pure maple syrup (or honey)
2 teaspoons pure vanilla extract
1 cup unsweetened vanilla almond milk (or milk of choice)
1/3 cup dried cranberries
Optional Additions:
1/4 cup chopped pecans or walnuts
1/4 cup mini chocolate chips (certified gluten-free if necessary)
* No apple pie spice? No problem! You can make your own; just add 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon allspice and 1/2 teaspoon ground clove. If your spice pantry is spare, just use 2 teaspoons of cinnamon.
Directions
Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Fill muffin cups almost completely full with batter. The muffins will not rise.
Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Serves: 12 muffins
I'm currently obsessed with these because they're easy to make, healthy and taste just like apple pie.
Ingredients:
2 cups old-fashioned rolled oats (certified gluten-free if necessary)
1 teaspoon baking powder
2 teaspoons apple pie spice*
1/4 teaspoon salt
1/2 cup applesauce
1 medium apple, grated (about 3/4 cup)
1 large egg white
1/4 cup pure maple syrup (or honey)
2 teaspoons pure vanilla extract
1 cup unsweetened vanilla almond milk (or milk of choice)
1/3 cup dried cranberries
Optional Additions:
1/4 cup chopped pecans or walnuts
1/4 cup mini chocolate chips (certified gluten-free if necessary)
* No apple pie spice? No problem! You can make your own; just add 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon allspice and 1/2 teaspoon ground clove. If your spice pantry is spare, just use 2 teaspoons of cinnamon.
Directions
Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Fill muffin cups almost completely full with batter. The muffins will not rise.
Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Serves: 12 muffins
Crock Pot Jambalaya
This is one of my favorite recipes. I make it every year for my students for Mardi Gras and I also make it when I need something quick and easy to eat all week for lunch.
To make an easy crock pot jambalaya you will need:
2 cans of diced tomatoes
1 celery heart chopped
2 cans red beans (optional)
1 package raw frozen peeled, tail off shrimp (optional)
1 package of smoked sausage sliced in thin medallions
1 package uncooked chicken tenderloins sliced into medium size chunks
2 bay leaves
5 tablespoons of your favorite Cajun seasoning. (I like Penzey's but you can use Old Bay or Tony Cacheres.)
An additional 2 tablespoons of Old Bay seasoning
Dump all of these ingredients in a large crock pot and cook on high for 4 hours. Then add 5 cups of cooked white rice. Mix thoroughly and serve with French bread and hot sauce!
This is one of my favorite recipes. I make it every year for my students for Mardi Gras and I also make it when I need something quick and easy to eat all week for lunch.
To make an easy crock pot jambalaya you will need:
2 cans of diced tomatoes
1 celery heart chopped
2 cans red beans (optional)
1 package raw frozen peeled, tail off shrimp (optional)
1 package of smoked sausage sliced in thin medallions
1 package uncooked chicken tenderloins sliced into medium size chunks
2 bay leaves
5 tablespoons of your favorite Cajun seasoning. (I like Penzey's but you can use Old Bay or Tony Cacheres.)
An additional 2 tablespoons of Old Bay seasoning
Dump all of these ingredients in a large crock pot and cook on high for 4 hours. Then add 5 cups of cooked white rice. Mix thoroughly and serve with French bread and hot sauce!
Slow Cooker Dressing
6 cups cornbread
8 slices bread
4 eggs
1 medium onion
1/2 cup celery (or more)
1 and 1/2 tablespoons sage
1/2 teaspoon pepper
2 10 oz. cans of cream of chicken soup
2 10 oz. cans of chicken broth
1/4 cup butter
salt
Directions: crumble breads and combine other ingredients into crockpot. Dot with butter. High for 2 hours or Low for 4 hours.
6 cups cornbread
8 slices bread
4 eggs
1 medium onion
1/2 cup celery (or more)
1 and 1/2 tablespoons sage
1/2 teaspoon pepper
2 10 oz. cans of cream of chicken soup
2 10 oz. cans of chicken broth
1/4 cup butter
salt
Directions: crumble breads and combine other ingredients into crockpot. Dot with butter. High for 2 hours or Low for 4 hours.
Coconut Macaroons
14 oz shredded sweetened coconut
1 can of sweetened condensed milk
1 tablespoon Penzey's Mexican vanilla
Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl and with a spoon or your hands mix ingredients thoroughly. Then create small pyramids of the coconut mixture on a baking tin lined with parchment paper. Bake for 20 minutes or until the tops of the macaroons are slightly brown. (Optional) You can also add Craisins or pecans to the mixture. You can melt dark chocolate chips and dip the bottoms of the macaroons in the chocolate. Cool them in the fridge on wax paper. And for Easter or Passover you can add green food coloring, form the coconut into "nests" and bake as directed. Later when cooled add small pastel Cadbury eggs on top of each nest.
Trisha Yearwood's Crockpot Macaroni and Cheese
Isn't Trisha Yearwood's cooking show the best? I love her! And everything I've made from her show has turned out amazingly!
1/2 stick butter
1 can evaporated milk
boiled pasta
2 eggs
1 block cheddar
salt and pepper
Combine all ingredients in a crockpot and cook on low for 3 hours and 15 minutes.
(I really like this mac and cheese because it makes the pasta thick and soggy with egg and cheese.)
Sausage Balls
Helen Ruth Bourgoyne is one of my favorite Baptists. She is in the Sunday School class I used to attend when I lived in Memphis, TN. I make these sausage balls constantly and freeze them. I eat a few every morning with a waffle and egg. When I'm about to run out, I immediately make more. They are heaven!
Helen Ruth Bourgoyne is one of my favorite Baptists. She is in the Sunday School class I used to attend when I lived in Memphis, TN. I make these sausage balls constantly and freeze them. I eat a few every morning with a waffle and egg. When I'm about to run out, I immediately make more. They are heaven!
Crock Pot Chicken Fajitas
To make chicken fajitas in the crock pot layer sliced bell peppers, onions, a can of Ro-tel tomatoes, and chicken tenderloins and cook on high for 3 hours. Serve with tortillas or chips.
To make chicken fajitas in the crock pot layer sliced bell peppers, onions, a can of Ro-tel tomatoes, and chicken tenderloins and cook on high for 3 hours. Serve with tortillas or chips.
Barbeque Pork Shoulder in the Crock Pot
¼ cup Creole or spicy brown mustard
1/3 cup ketchup
1 tablespoon (or more) of molasses
2 tablespoons packed light brown sugar
1 tablespoon Penzey’s Cajun seasoning
Salt and Pepper
1 3-4 pound boneless pork shoulder (Boston butt)
1 bottle of your favorite barbeque sauce (try Jack Daniel’s Original Recipe bbq sauce)
Directions: Mix first 6 ingredients together and pour into bottom of slow cooker. In a separate small bowl combine brown sugar, Cajun seasoning, a pinch of salt and a pinch of pepper. Rub all over the pork then add to the slow cooker. Cover and cook on low for 8 hours. After 8 hours remove shoulder carefully from slow cooker and shred the pork smothering it with your favorite bbq sauce.
Serve on buns with coleslaw and hot pickles.
Asparagus Casserole
This is a family dish. My mom would take this to every church potluck we attended in Mississippi and we always had it for the holidays.
1 can of asparagus
1 can of cream of mushroom soup
1 can of green peas
1/2 block grated sharp cheddar cheese
12 crackers
Preheat oven to 375 degrees. Combine the first 4 ingredients thoroughly. Crush the crackers and scatter them on top of the casserole. Place in oven for 20 minutes or until cheese is bubbly.
These and more recipes coming soon! Stay tuned!
strawberry and sour cream salad
Poppyseed chicken
Pork tenderloin cassoulet and a French meal for students and friends
Winter greens
Fried chicken
Best Ever Cheese balls
Sunday School Dip
¼ cup Creole or spicy brown mustard
1/3 cup ketchup
1 tablespoon (or more) of molasses
2 tablespoons packed light brown sugar
1 tablespoon Penzey’s Cajun seasoning
Salt and Pepper
1 3-4 pound boneless pork shoulder (Boston butt)
1 bottle of your favorite barbeque sauce (try Jack Daniel’s Original Recipe bbq sauce)
Directions: Mix first 6 ingredients together and pour into bottom of slow cooker. In a separate small bowl combine brown sugar, Cajun seasoning, a pinch of salt and a pinch of pepper. Rub all over the pork then add to the slow cooker. Cover and cook on low for 8 hours. After 8 hours remove shoulder carefully from slow cooker and shred the pork smothering it with your favorite bbq sauce.
Serve on buns with coleslaw and hot pickles.
Asparagus Casserole
This is a family dish. My mom would take this to every church potluck we attended in Mississippi and we always had it for the holidays.
1 can of asparagus
1 can of cream of mushroom soup
1 can of green peas
1/2 block grated sharp cheddar cheese
12 crackers
Preheat oven to 375 degrees. Combine the first 4 ingredients thoroughly. Crush the crackers and scatter them on top of the casserole. Place in oven for 20 minutes or until cheese is bubbly.
These and more recipes coming soon! Stay tuned!
strawberry and sour cream salad
Poppyseed chicken
Pork tenderloin cassoulet and a French meal for students and friends
Winter greens
Fried chicken
Best Ever Cheese balls
Sunday School Dip
