Saturday, October 27, 2012

Buffalo Chicken Dip

Note:  Tonight is the big game and my boys always want good tailgating food.   This buffalo chicken dip is in the oven right now.

Buffalo Chicken Dip

1 roasted or rotisserie chicken
1 block of cream cheese
2 tablespoons dry ranch mix
1/4 cup hot sauce (more if you want hotter)
1 1/2 cups cheddar cheese 

Shred the chicken.   Stir the chicken, ranch mix, and hot sauce into the chicken.   Put into a shallow baking dish and cover with cheddar cheese. Bake at 350 until bubbly.

Serve with potato chips, celery or chicken 'n a biscuit crackers.

Saturday, September 8, 2012

Free Entergy Cookbook

Note:  Entergy has a free cookbook online which you can download.  It has some really good recipes.   There are basics like how to boil an egg, measurements and conversions and really delicious recipes!  Here are two that came in handy for cooking Sunday dinner.


1 cup lukewarm buttermilk
1 teaspoon salt
1/4 teaspoon baking soda
1 package yeast
1 teaspoon sugar
3 tablespoons shortening
2 1/2 cups sifted flour

Combine buttermilk, soda, sugar and salt. Stir in yeast until dissolved. Add shortening and stir until melted.
Blend in flour; add additional 1/4 cup flour if necessary to make dough easy to handle. Knead on lightly floured board until smooth and elastic. Shape dough into 1-inch balls and place 3 balls in each greased muffin pan. Cover and let rise until doubled in bulk, about 1 hour. Bake in 400° F. oven 20 minutes. Yield: 18 rolls.


1 pound beef stew meat
3/4 cup sliced onion
2 tablespoons shortening
1 clove garlic, minced
3 1/2 cups tomatoes
1 1/2 teaspoons salt
2 cups diced celery
1 tablespoon sugar
1/2 cup diced green pepper
1/2 cup rice

Brown meat in shortening; add remaining ingredients,
except rice. Bring to a boil and pour into a 2-quart
covered casserole. Stir in rice; cover and bake in 350°F.
oven for 50 minutes, or until rice is tender. Yield:
6 servings.

Download the free Entergy cookbook!

Friday, September 7, 2012

Sweet Potato Black Bean Cakes

Note:  We are planning a very long overdue vacation.   We have been unable to take one for about three years due to my husband's job situation.   I am very excited about being able to have some time with my guys and see some friends along the way.  One of the places we are planning to go is hiking in Asheville.    There is a restaurant that my husband and I went several years ago that we loved, the Early Girl Eatery.    This is one of their recipes from their website.   So yummy! 

Sweet Potato Black Bean Cakes

3 peeled and quartered sweet potatoes

2 tablespoons cumin

1/4 cup brown sugar

1 cup green onion

1/2 tablespoon garlic powder

2 dashes Tabasco

1 pinch cinnamon

1 cup grated cheddar cheese

4-5 cups bread crumbs

4 cups black beans rinsed and well drained

1 cup cracked and beaten eggs


Boil sweet potatoes until soft.
Drain and add spices.
Mash well.
Let cool.
Fold in remaining ingredients.
Deep fry or pan fry in 3 ounce cakes
If cake falls apart add more egg.

Monday, August 27, 2012

Crock Pot Italian Noodles and Chicken

Crock Pot Italian Noodles and Chicken

4-6 boneless, skinless chicken breasts
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice

Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.

Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces. You can thin the sauce with milk if you think it needs it.

Serve over cooked egg noodles or rice.

Sunday, August 26, 2012

Crockpot Pineapple Chicken

Note:  It has been forever since I have had a chance to update this blog.   Life happens.   I have definitely still been cooking and even found a few new recipes that I have been enjoying.   Not surprisingly, because of the craziness in our life these have been crockpot recipes.  

Crockpot Pineapple Chicken

4 - 6 boneless skinless chicken breasts
1 (15.5 ounce) can crushed pineapple
1 (16.5 ounce) bottle Lawry's Hawaiian marinade

Spray crock pot with cooking spray. Place chicken in crock pot, pour pineapple on top of chicken, then pour sauce over all. Cook on LOW for 6 hours.

Tuesday, May 1, 2012

Peanut Butter Fudge

 Note:  Fudge is too often thought of as a holiday food, but this is a great recipe for spring.   It is white and pretty as a gift for end of year treats.

Peanut Butter Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla

Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.

Spread in a well buttered 9 x 13 x 2 - inch pan. Cool to room temperature and then refrigerate. Cut into one inch squares when firm.

Friday, April 27, 2012

White Chip Pound Cake

Note:  We have a lot of things going and tons of company planned for the month of May.   To prepare I am doing some baking and putting it in the freezer so I will be prepared.    This cake is delicious by itself or served with some fruit on top.

White Chip Pound Cake

1 yellow cake mix (she uses the butter recipe and so did I)
3 eggs
1/2 cup of water
1/2 cup sugar
3/4 cup oil
1 cup sour cream
1 (3.5 ounce) small vanilla pudding mix
1 package white chocolate chips

Preheat oven to 350 degrees. Mix everything together leaving out the white chocolate chips. Gently fold in the chips.  Spray your bundt pan really well with PAM.  Bake for 50-55 minutes. Remove from pan after it has cooled for about 10-15 minutes.

Saturday, April 14, 2012

Nacho Pie

Note:  Sandwiches get old when you eat lunch at home every day.   Being the "lunch lady" for my boys means that we have to be a little creative to fight the monotony.  

Nacho Pie

1 pound
ground beef
2 tablespoons
taco seasoning
1/4 cup water
1 tube
(8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho tortilla chips, divided

1 cup
(8 ounces) sour cream 
1 cup (4 ounces) shredded Mexican cheese blend

 In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and 1/4 water.   Remove from heat.   Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.   Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

For lunch servings - Use ramekins to create individual servings.  

Saturday, March 3, 2012

Carrot Cake

Note:   Something about Spring and Easter that makes me think carrot cake.    I would not rate carrot cake as my favorite, but there is something about it that I really enjoy once or twice a year.    This recipe is simple, but the results are very good.   

Carrot Cake

1 Box Betty Crocker Carrot Cake Mix
4 eggs
1/2 cup vegetable oil
1 can (8oz) crushed Pineapple, with juice drained out
3/4 cup finely shredded carrots

Preheat oven to 350 degrees.  Mix cake mix, eggs, oil & pineapple for about 2 minutes on low speed.  Stir in the carrots.  Pour mix into desired pans sprayed with cooking spray.     Be sure to test for doneness about 5-10 minutes before the box suggested cook finish time.

Best Carrot Cake Icing

3-4 cups powdered sugar
8 ounces cream cheese, softened
1/4 cup butter, softened (just use the butter...margarine if you must, but go on...use the butter!)
1 teaspoon vanilla extract
in reserve:  1-2 tablespoons of milk to add only if you need to make your frosting less thick

Cream the butter & cream cheese with a mixer.  Add 1-2 cups of sugar to the butter mixture until combined. Add the vanilla and mix.  Finally, start adding remaining sugar (& milk if needed) until you reach the taste and consistency desired. 

Will you need all of this icing for your cake?   Probably not.   So plan on making some cupcakes for the kids who probably won't want carrot cake.   More for you!!