Frosted Flake Cookies

Note: Southerners love their sweets. We can make desserts out of anything -- even breakfast cereals. I am sure these Frosted Flake cookies were born out of a woman's desire to "just have something sweet"! I have so had some of those days. Haven't you??
Frosted Flake Cookies

Ingredients

1 cup (6 oz.) semi-sweet chocolate chips
3 cups Kellogg's Sugar Frosted Flakes
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Directions

Preheat oven to 375 F. Melt chocolate chips in top section of double boiler over hot, not boiling, water, stirring constantly. Remove from heat. Crush Frosted Flakes to make 1½ cups. Sift together flour, soda and salt. Measure margarine and sugar into mixing bowl; beat until very light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients; mix thoroughly. Fold in crushed Frosted Flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by level tablespoonfulls onto ungreased baking sheets. Bake 12 minutes. Remove immediately from baking sheets to cool on wire racks.

Find even more recipes at Tempt My Tummy Tuesday!

Perfect Parched Peanuts

Note: My Papaw grew peanuts. I have no idea how he parched or boiled his peanuts, but this is the best way I have found to parch peanuts. It is easy, easy, easy. Cooks while you sleep!

Perfect Parched Peanuts

Ingredients

Dried peanuts

Directions

Before you go to bed preheat oven to 350 degrees. Arrange dry peanuts in single layer on cookie sheet and place in oven. Turn off the oven. Leave the peanuts in the oven until morning.

Fried Potatoes

Note: One night it was late and the boys were really hungry after we had gone swimming. I offered to make them grilled sandwiches and hubs said, "What would it take to convince you to make some of good fried potatoes?" Not much with that great smile, hubs. Not much at all!


Fried Potatoes

Ingredients

White potatoes
1 cup milk
1 egg
Self-rising flour
Salt and pepper

Directions

Wash and slice potatoes about 1/4 inch thick. Pour milk and egg over potato slices, and coat well. Remove potatoes and roll in flour. Season with salt and pepper. Deep fry or brown both sides in skillet.

Scalloped Pineapple

Note: My friend made this while we were in Atlanta. I have not made this in forever and I don't know why because I LOVE it. So yummy and delicious. It is made to eat it by itself but I can imagine eating it over ice cream or biscuits or even waffles.

Scalloped Pineapple
Ingredients

1 (20-oz.) can pineapple chunks
1/2 cup sugar
3 T. flour
1 cup shredded sharp cheddar cheese
1 cup crushed butter crackers

Directions

Drain the pineapple juice into a bowl. Add the sugar and flour and mix well. Stir in the pineapple chunks and cheese. Spoon into a casserole dish. Top with the cracker crumbs. Bake at 350 degrees for 15 minutes.


Now let's go find some more recipes to go with this at Tempt My Tummy Tuesday! Bring a pad and paper because there are always great recipes.

Quick Enchilada Casserole

Note: School days. Church nights. Friday night football. The season is here where quick meals are a MUST! One of the best ones about this is that you can change it up by substituting beef for chicken.


Quick Enchilada Casserole

Ingredients

1 chicken, boiled, boned and chopped
1 onion, chopped
1 can mild enchilada sauce
2 cans mushroom soup
1 bag large Fritos
1 lb. Velveeta, cubed
2/3 cup chicken broth

Directions

Grease a 9x13 casserole dish. Pour 2/3 bag of Fritos on bottom. Mix rest of the ingredients in bowl. Pour over Fritos. Top with additional Fritos. Pour chicken broth over top to soften Fritos. Bake at 350 degrees for 40 minutes, or until bubbly.

Pop Up Rollsb

Note: I am always so tempted to double this recipe because these are so quick and easy, but I know if I do we will eat the entire pan. Not good!

Pop Up Rolls

Ingredients

1 1/2 c. self-rising flour
3/4 c. milk
3 T. sugar
1 1/2 T. mayonnaise

Directions

In a bowl, stir together all ingredients until thoroughly combined. Fill greased muffin cups one-half full. Bake at 375 degrees for 18-20 minutes, or until lightly browned.

Squash and Rice Casserole

Note: I found this casserole recipe while browsing through some old cookbooks. I love squash and I am really hoping that my boys won't mind it so much when it is mixed with rice. I don't often post recipes without trying them first, but this one looks so good how could it be bad!

Squash and Rice Casserole

Ingredients
1 stick butter or margarine
2 cups minute rice
2 cups chopped squash
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 can cream of chicken soup, mixed with milk to make 2 cups
Salt and pepper to taste

Directions
Melt butter in casserole dish. Add rice. Layer squash. Sprinkle with onions and bell pepper. Pour soup mixture on top. Cook at 350 degrees for 1 hour.

Mississippi Mud Cake

Note: In my opinion there is no more delicious cake than a Mississippi Mud Cake. It is rich and delicious! You can bake it at any time of year. My husband's birthday is coming up and I will probably be making it for him.

Mississippi Mud Cake

Ingredients

1 stick margarine
2 cups sugar
4 eggs
2 T. cocoa
1 1/2 cups all-purpose flour
1 cup Angel Flake coconut (optional)
1 T. vanilla
1 1/2 cups chopped pecans
1 jar marshmallow creme

Icing:
1 stick margarine
1/2 cup evaporated milk
1 box confectioner's sugar
1/3 cup cocoa
1 T. vanilla

Directions

Cream margarine with sugar. Add remaining ingredients, except marshmallow creme, and beat well. Pour into greased and floured 9 x 12-inch pan; bake 40 minutes at 350 degrees. While cake is warm, spread with marshmallow creme.

Icing: Mix ingredients; spread on top of cake.


Not hungry yet? Just wait. Join me at Lisa and Lana's weekly event - Tempt My Tummy Tuesday! I think I am beginning to gain weight just reading all the delicious recipes.

Puppy Chow

When we were in Atlanta, Little Guy had so much fun because his friend love cooking as much as he did. One night they made Puppy Chow for us to snack on. So simple and so yummy!

Puppy Chow

Ingredients

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

Directions
Into large bowl, measure cereal and set aside. In quart microwaveable bowl, microwave chocolate chips, peanut butter and butter on high 1 minute. Stir. Microwave 30 seconds more and stir. Continue microwaving in 30 second intervals until smooth. Stir in vanilla. Pour over cereal and stir until coated. Pour into 2 gallon ziploc bag. Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper and let cool. (That is if you can!)

Crockpot Beef Stroganoff

Note: I found this recipe from Martha Stewart. I don't nomally troll Martha for recipes, but I was trying to find a crockpot version for stroganoff. This one turned out wonderful!

Crockpot Beef Stroganoff

Ingredients:
2 pounds beef chuck, trimmed of excess fat and cut into thin slices
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving

Directions
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours). In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

French Loaf Sausage Dip

Note: These are GREAT appetizers for the football season that is coming up. One of my favorite thing about them is that you can make these ahead and put them in the freezer so that when those Friday nights come along you can grab one out and put it in the refrigerator on Friday morning and it will be ready when you get home on Friday afternoon!

French Loaf Sausage Dip

Ingredients

2 lbs. ground sausage
1 (8-oz.) pkg. cream cheese
1 (16-oz.) carton sour cream
1 (4-oz.) can green chilies
1 (10-oz.) can Ro-tel tomatoes
4 cups shredded Mexican-blend cheese
2 French bread loaves

Directions

Brown sausage; drain. Stir in cream cheese, sour cream, green chilies, Ro-Tel and cheese. Remove from heat. Cut top off French bread, and scoop out center. Fill with dip, wrap in foil and bake at 350 degrees for 35-45minutes. Serve with Fritos Scoops. Serves 12-20.

Chocolate Chip Cheese Ball

Note: If you go into any number of specialty shops around you can buy little bags of mixes for cheese balls like this, but it really isn't necessary when you have a recipe like this one! Perfect for inviting friends over to chat and watch a "chick flick"!


Chocolate Chip Cheese Ball

Ingredients
1 (8-oz.) pkg. cream cheese, softened
1/2 cup margarine, softened
1/4 tsp. vanilla extract
1/4 cup confectioners' sugar
2 Tbsp. brown sugar
3/4 cup miniature chocolate chips
1/2 cup pecans, chopped fine
Graham crackers

Directions

Beat cream cheese, margarine and vanilla until fluffy. Gradually add confectioners' sugar and brown sugar, and mix until combined. Stir in chocolate chips. Cover and refrigerate until firm. Shape into a ball and roll in finely chopped pecans. Store in refrigerator until ready to serve. Serve with graham crackers.

For more delicious recipes, join me over at Tempt My Tummy Tuesday.   Tell Lana and Lisa I said "Hey!"