Tuesday, January 31, 2012

Appetizer Wednesdays

Here is another one of my favorites. Shrimp Spread. Some people call it shrimp pizza, shrimp dip, we call it shrimp spread. This is another easy recipe.

Bottom layer:

1- 8oz cream cheese
1 1/2 T. Worcestershire sauce
3/4 T. lemon juice
3 T. grated onion
1 T. Mayo
Mix together and spread on a 10 inch plate. Cover with Cocktail sauce. Sprinkle with 1 can tiny shrimp. Can be found by the canned meat at the grocery store. You can also use crab meat.

WaLa~ YUM-ME!~ chill and serve with crackers.


Happy SOS Tuesdays

What does SOS mean? Soups or Salads! Last week we posted the Broccoli and Cheese recipe.

This week i made a potato soup in the very similar way! This is very easy! Sorry I didn't get this up last night, however I did not feel very well and I went to bed early!

Potato Soup

2 T. Oleo
1 small onion, chopped
2 stalks celery, chopped
3 cloves garlic, pressed
2 cups chicken broth
1 cup milk
4 T. Flour
6 potatoes
2 cups shredded cheddar
2-3 green onions, chopped
sour cream
bacon bits

Peal potatoes and place in a pan with water. Boil until done. Chop 1-2 cups and set a side. Mash the rest with a mixer. Place chopped onion and celery in stockpot with oleo. Saute onion and celery until tender. Do not brown. Add garlic. Stir. Add chicken broth. Bring to a boil for 5 minutes. Simmer. In a separate bowl mix milk and and flour. Add to broth mix. Add chopped potatoes. Mix gently. Add mashed potatoes. Mix gently. Stir in shredded cheddar. Add salt and pepper to taste.

To serve: Place soup in a bowl, add a dallop of sour cream. Top with shredded cheddar, bacon bits and green onions.


Sunday, January 29, 2012

Marvelous Monday's!!!!

Happy Monday! Back to the grind .. I know ugh!!! I am going to pick out something super easy for you for today!
This is one of my fav's... Sweedish Meatballs and noodles. I like it with mashed potatoes also. But I am a noodle girl. You can make this on Sunday if you want also!

I make homemade meat balls however I know a lot of you do not. And I promised this to be easy, so my recipe will include frozen meatballs. Shhh!!

16 meatballs
1 can of cream of chicken soup
1/2 can of water
1 jar of mushrooms
Egg Noodles

Take your meatballs and place them in a greased casserole. In a bowl, mix the soup and the water until it dissolves. You can add more water if you need to, but just a little bit at a time!
Add your mushrooms. Pour over top of the meatballs and Bake at 350* for 1/2 hour- 45 minutes, until everything heats through!

Cook egg noodles as directed. Place on plate, pour gravy and meatballs over noodles. Serve with green beans!! YUM-ME!


Home cooked dinner Sunday's!

When I was a little girl my mom always had dinner at 1:00 PM! If anyone had to go to mass at Noon we ate right after. She always made yummy dinners like roasts and potatoes or homemade spaghetti or BBQ chicken. We always had a wonderful meal! Today I am going to share with you a casserole that we love. Yes, we found the recipe in the Taste of Home cook book! We love Taste of Home!

This is called the Spinach Sausage Bake. You could serve this at a brunch, or for dinner. We liked either way! Mangia!~
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings


  • 1/4 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1 tablespoon grated Parmesan cheese


  • In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat.
  • Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts1 serving (1 each) equals 374 calories, 20 g fat (8 g saturated fat), 144 mg cholesterol, 1,056 mg sodium, 31 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Sausage Spinach Bake in Reminisce Extra October 2000, p52

Friday, January 27, 2012

For Saturday Sweets for the sweet!

  • Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Yield: 12-16 Servings

Happy Saturday!!! Here is your dessert for the weekend! If you like raspberries or not you are going to love this dessert. This too is from Tasteofhome.com! You must visit this website!! They have such wonderful recipes! I always thought my mom made this recipe up until I came across it in a cookbook. This is YUM-ME!


  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 3/4 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups whipped topping
  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water
  • 2 packages (10 ounces each) frozen sweetened raspberries
  • Additional whipped topping and fresh mint, optional


  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
  • Bake at 300° for 20-25 minutes or until set (crust will not brown). Cool on a wire rack.
  • In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
  • For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired. Yield: 12-16 servings.

Nutritional Facts1 serving (1 piece) equals 306 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raspberry Delight in Taste of Home June/July 1997, p39


Thursday, January 26, 2012

Its FRIDAY!!!!! wooo hoo!!! Pizza Night

HAPPY FRIDAY EVERYONE!!!! Friday was always Pizza night at my house growing up and my parents still get order it or I make it for them almost every Friday night!!! I am going to share my mothers famous PIZZA BURGER recipe this week. These are great for a kids birthday party or a super bowl party! You can add whatever you want on them!!! They are very YUM-ME!!!! And so easy.. You can make them up ahead of time and plop them in the oven before serving .. I like them the next day cold too!! You may also prepare them and then freeze them prior to baking. Take them out the morning of the day you want to bake and when you get home from work throw them in the oven! Yahoo!

Here it is!!

Donna's Pizza Burgers

1 lb. ground chuck
1/2 small onion

Brown over medium heat until it isn't pink anymore. Drain. Then add:

1 jar pizza sauce Simmer for 15- 20 minutes.

Top with whatever veggies you like. I like to use peppers and olives. Top with mozzarella cheese. Then top with baby pepperoni. Bake 20 minutes at 325* or until the cheese is melted and the burgers are heated through!


Have a great weekend!

Wednesday, January 25, 2012

Taco Thursdays!!!

Taco Thursdays means I am going to share a Mexican Recipe!
If you have not visited Taste of Homes website or buy their cookbook mags you are missing out... well not really because I can tell you all about them on here. I think we have made almost everything!!! Anyway we made this for my cousin, Shannon's b-day party last year and it was a big hit.. This is something different. I was surprised at the great flavor this had... It was yum-me!!!!

Here it is....
  • Prep: 25 min. Bake: 70 min. + standing
  • Yield: 12 Servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (16 ounces) refried beans
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope reduced-sodium taco seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1-1/4 cups shredded part-skim mozzarella cheese
  • 3/4 cup 4% cottage cheese
  • 1-1/4 cups sour cream, divided
  • 9 lasagna noodles, cooked, rinsed and drained


  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
  • In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
  • Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
  • Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.

Originally published as Fiesta Lasagna in Taste of Home December/January 2008, p38

Tuesday, January 24, 2012

Wacky Wednesday!

Hello!! It is Wacky Wednesday!!!! Today is the day for my fav appetizers. Appetizers were my favorite thing to make for years! So I will share one of my most favorite one's to make! Layered Taco Dip!!! There are so many different versions of this and I have made them all. Throughout the year I will try and post the different ones!

1st. Layer- 1 large can refried Beans. Spread on a platter.
2 nd Layer- 1 24 oz. container of sour cream mixed with 1 packet of taco seasoning.
3rd layer- Any veggies that you like, I like to use, green pepper, red pepper, black olives, green olives, red onion, green onion and lettuce. Sometimes I just add what I have in the refrigerator. Top with shredded cheddar. You can add chopped tomatoes to the top but do that right before you serve your dip because it will get really watery!

Happy Wacky Wednesday!!


Monday, January 23, 2012

Happy Soup/Salad Tuesday!

It is Soup/Salad Tuesday.. you know I never liked soup before. In fact I am not a fan of hot drinks, hot soups or anything actually really steamy hot. I went to lunch with a guy from work to a cafe that serves soups, salads and sandwiches. It is exactly what I have always wanted for my own. They also have a little dessert section. And of course they serve Coca-Cola products so it is a win win. Today I am going to share a yummy soup recipe with you. It is Broccoli Cheese Soup! I have been trying different recipes and now I finally found one that I liked.

Broccoli Cheese Soup

3 cups frozen broccoli
1 small onion, chopped fine
1 stalk celery, chopped fine
3 cups chicken broth
2 cups milk
1 cup flour
3 cups shredded cheddar
2 T. Oleo
3 cloves garlic, pressed

In a stockpot melt oleo. Add onion and celery cook until tender. Add garlic, cook for a minute. Add broccoli. Add chicken broth and bring to a boil. Cook until broccoli is tender. In a separate bowl mix flour and milk. This will thicken your soup. Add to soup and mix together. Add shredded cheddar. Stir until melted. Take off heat and stir gently. Add salt and pepper to taste! YUM-ME!


Sunday, January 22, 2012

1st Marvelous Monday Meal

Happy Marvelous Monday Meal!!!!!!!!!

Monday's will represent my favorite meals. Today we had Stuffed Zucchini and Potato Kuegel. This was simply yummy!!! I think this is my newest favorite meal! We got these recipes from the Taste of home!! They have the best recipes!!! This was so easy and you can make it ahead. I thought that I wouldn't be satisfied with this meal but it was AMAZING!!!!!

Stuffed Zucchini

9-10 ServingsPrep: 15 min. Bake: 45 min.


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese


  • In a large bowl, combine first 11 ingredients and one can of the
  • tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise;
  • scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in.
  • baking dishes. Spoon remaining tomato sauce over each.
  • Bake, uncovered, at 375° for 45 minutes or until the zucchini is
  • tender. Sprinkle with cheese during the last few minutes of baking.
  • Yield: 8-10 servings.

Swiss Potato Kugel

9 ServingsPrep: 15 min. Bake: 20 min.


  • 1 cup finely chopped onion
  • 2 tablespoons butter
  • 4 cups shredded or diced cooked peeled potatoes (about 4 medium)
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 3/4 cup half-and-half cream
  • Tomato slices and fresh thyme, optional


  • In a large skillet, saute onion in butter until tender. Remove from
  • the heat; add potatoes. Toss cheese with flour, salt and pepper; add
  • to skillet and blend well. In a small bowl, combine the eggs and
  • cream. Stir in the potato mixture. Spoon into a greased 9-in. square
  • baking dish. Bake, uncovered, at 350° for 20-30 minutes or until
  • golden brown. Cool for 5 minutes; cut into squares. Garnish with
  • tomato and thyme if desired. Yield: 9 servings.
Editor's Note: The recipe can be prepared the day before, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake for 30-40 minutes.