Charley's Savory Baked Chicken

 Our brother-in-law, Charlie Walker, has become quite the chef since retiring.  And with his adventuresome spirit he is willing to try recipes!  He and his wife, Martha, said this recipe is a real "keeper"!  

                  Cris 

Lentils and Rice

 

This dish has the caramelized onions.

LENTILS AND RICE 

shared by Cris Watson

Makes about 4 cups 

NOTE: this dish is very good if you just saute the onions rather than caramelize them. Also, sliced fresh green onions are also good in place of the caramelized or saute onions.

INGREDIENTS

2 cups water

½ of a medium onion, diced

1 cloves garlic, minced

½ tablespoon olive oil

½ cup green or brown lentils, uncooked

½  cup long grain rice, uncooked

1 medium onion thinly sliced 

½ teaspoon salt

1/4 teaspoon black pepper

½ teaspoon coriander

1/4 teaspoon chili power

1/8 teaspoon paprika

GARNISH - OPTIONAL

1 bunch fresh parsley

2 stalks of green onion

1 lemon

½ cup plain Greek yogurt

PREPARATION

If making the caramelized onions, heat 1/2 tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.  NOTE: This will take about 30 minutes. The onions should become very dark and somewhat sticky when finished. Stir often to avoid burning.

1.    Rinse the lentils in cold water and put in a large pot with the 2 cups of water, salt, and pepper.

2.    In a separate pot, saute the diced onion and minced garlic in 1/2 tablespoon of olive oil until translucent, about 5 minutes.

3.    Add the saute onions and garlic to the lentils and bring to a boil.

4.    Cover with a lid and simmer for 10 minutes.

5.    Add the rice and remaining spices to the lentils. Stir.  

6.    Cover with a lid and cook covered for about 15 minutes, or until rice is cooked.  If rice is not tender after 15 minutes, add a little more water (not more than 1/4 cup) and continue cooking.

Serve the lentils and rice topped with the caramelized onions or chopped green onions.  You can also add chopped fresh parsley, lemon wedges, and Greek yogurt as a garnish, if desired.

A great side dish!

Free clipart courtesy of Dover Press

Mom's Rice Pudding with Raisins

 

Photo shared by Cris Watson

RICE PUDDING WITH RAISINS   

Shared by Audella Evans

You will need a 9 inch oven proof dish and a second oven proof dish large enough to hold the 9 inch dish and water.

Preheat oven to 350 degrees

Ingredients:

1 and ½ cups of COOKED rice

1 cup milk (Half & Half or whole milk is best)

1/3 to 1/2 cup of raisins

1 egg 

1/4 cup sugar

1/4 tesp. salt

1/2 tesp. vanilla

1 tesp. ground cinnamon

Directions:

1. Combine cooked rice and raisins and put in the 9 inch oven proof dish.

2. Beat egg, milk, sugar, and salt together. 

3. Add vanilla. 

4. Pour over rice and raisins.

5. Sprinkle cinnamon evenly over the top of the rice.

6. Place the 9 inch dish in the larger dish.  Add enough hot water 2/3 of the way up the side of the 9 inch dish.

7. Bake in a 350 degree oven

     25 minutes for soft custard

     35 minutes for less custard and firmer pudding.

8. Remove from oven and immediately remove 9 inch dish from the hot water and cover  to prevent it from drying out as it cools.  If you leave the rice pudding dish in the hot water, it will continue to cook and dry out.

9. Serve with whip topping or vanilla ice cream.

Free clipart from Dover Publishing

Chicken Noodle Soup

 

Chicken Noodle Soup

shared by Cris Watson

Makes about 6 servings.

INGREDIENTS:

4 cups cooked chicken, pulled apart or cubed  (leftover baked or rotisserie chicken works great)

2 ½ cups broth from the cooked chicken (use water to make up the amount needed)

1 to 2 cubes of Chicken Bouillon *

2 medium carrots, peeled and cut into bite-size pieces

1 small onion, chopped

1 stalk celery cut into bite-size-pieces

½ to 3/4 bag of egg noodles (medium or wide, whichever you prefer)

1/4 teaspoon Pepper

1/4 teaspoon Poultry Seasoning OR McCormick's Montreal Chicken Seasoning   *

1/4 cup cornstarch for thickener OR make roux as directed below  

For thickener, you can use a mixture of cornstarch dissolved in COLD water, or make a roux with butter and flour (see instructions for roux below)

         * If using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it.  If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.

NOTE: add salt carefully as the bouillon and seasoning mixtures are already salty!

DIRECTIONS: 

1. Cook noodles as the package directs, drain, and set aside.(NOTE: you can put the uncooked noodles in the soup when you add the chicken; the noodles will absorb the liquid so you will need to add about 3/4 to 1 cup more water.)

2. Put just the water in a large pot and bring it to a boil. 

3. Add the seasoning and bouillon. 

4. Reduce heat to medium and add carrots, onions, and celery.  Simmer for about 10 to 15 minutes just until the carrots start to get tender.  

5. Add the cooked chicken to the soup.

6. While the vegetables are cooking, prepare the thickener.

7. When the vegetables are just tender, slowly stir in the thickener. Whisk the thickener into boiling liquid a little bit at a time until you reach desired consistency.

8. Cook over low heat for about 7 to 10  minutes to allow the thickener to thicken the broth.

9. If the soup is too thick, you can add a little more water to get the constancy you want.

10. If you did not cook the noodles in the broth with the vegetables, add the cooked noodles to the soup when ready to serve.

This soup can be made ahead of time, cooled and put in the refrigerator.  It will thicken some when it cools.   

   To make the roux for thickening:  A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry)

Ice Cream Sandwich Cake

This dessert is So easy to make and So good to eat!

NOTE: Do NOT use whipped cream or canned whipped cream such as Redi-Whip unless you are going to serve the cake immediately! Whipped cream starts to break down within a few minutes of being warm and will NOT FREEZE!

I use only store bought whipped topping such as Cool Whip. You can use any brand, any flavor, and it can be low fat or regular. Whipped topping freezes great and this cake slices and servesbetter if it has been put in the freezer for several hours or over night.

And that makes it a great cake to make ahead of time! Enjoy! Cris

Ice Cream Sandwich Cake

shared by Tina Evans

Makes about 6 to8 slices depending on how thick you cut them

You will need:

Large Cake carrier, or suitable plate and cover

12 ice cream sandwiches (any flavor - for the cake in the photos, I used Neapolitan)

16 oz. tub of Whipped Topping

Chopped nuts for garnish (instead of or in addition to nuts, you can use sprinkles, chocolate chips, shaved chocolate or even drizzle chocolate or caramel ice cream syrup over the top and sides)

Directions:

1. In the middle of the cake carrier base, put a thin layer of whipped topping (this helps anchor the first layer of ice cream sandwiches).

2. Unwrap 3 ice cream sandwiches and lay them side by side on the whipped topping on the cake carrier base.

3. Spread a thick layer (maybe about 1/4 inch thick) of whipped topping over the 3 ice cream sandwiches.

4. Unwrap 3 more ice cream sandwiches and lay them side by side on top of the first layer of ice cream sandwiches and whipped topping.

5. Spread a thick layer of whipped topping over the 3 ice cream sandwiches.

6. Repeat the layers of unwrapped ice cream sandwiches and whipped topping until you have used up all 12 ice cream sandwiches.

7. Spread a thick layer of whipped topping on the top and sides of the cake. You can use the spatula to make peaks in the whipped topping or smooth it out - whatever you prefer.

8. Sprinkle the garnish on the cake (nuts, chocolate chips, drizzled syrup, etc.)

9. Place the cake carrier cover carefully over the cake and place in the freezer for several hours or overnight.

10. While it is not necessary, I did find that when I was ready to serve the cake, if I allowed it to sit at room temperature for about 10 minutes, it made cutting through the ice cream a little easier.

Country Style Butter Beans with Bacon and Onions

 

              shared by Cris Watson

Makes about 6 servings 

Ingredients:

½ pound of bacon (about 6 to 8 slices) 

1 small onion, chopped fine

1 26-28 oz frozen butter beans (or baby lima beans)

32 oz of Chicken Broth or Vegetable Broth (I used the unseasoned broth)

1 teaspoon salt (NOTE: the broth is usually salty, so add salt sparingly)

½ teaspoon black pepper

Directions:

1. In large pot, combine broth, salt, pepper, and butter beans and cook until the butter beans are almost done.  If the liquid cooks down before the beans are tender, add a little more WATER to the pot and continue the cooking.  Cooking time for the beans varies - check them from time to time for doneness.

2. While the beans are cooking, cook the bacon until crispy.  Drain off most of the grease but reserve enough to saute the onions. Place the bacon aside (and try not to eat it while you are cooking!)  When cool, chop into 1/2 inch pieces.

3. Return the skillet to medium heat and saute the chopped onions (usually takes 8 to 10 minutes).

4. Add the sauteed onions to the butter beans and bacon and mix in.

5. Reduce heat and continue cooking until the beans are tender.

6. Most of the liquid will cook out and that's okay.

NOTE: Turkey bacon can be substituted for regular bacon but won't produce the grease for sauteeing the onions. If using the turkey bacon, saute the onions in vegetable oil. 

Enjoy!

Free Vintage Label courtesy of Dover Clipart

Impossible Buttermilk Pie

 

We made our pie with raisins.  It was great!

Shared by Nita Brothers (a recipe from her mother, Emily Capps)

There is no pie crust. This custard-style pie that makes it's own "crust".

This is a sweet pie.  You can use only 1 to 1 1/4 cups of sugar or non-sweetner substitute (see below).

Ingredients:

1 ½ cups of sugar * SEE NOTES BELOW

1 cup buttermilk

½ cup Bisquick

1/3 cup margarine (melted)

1 teaspoon vanilla

3 eggs

Directions:

1. Grease pie pan or baking dish.

2. In large mixing bowl, mix all ingredients together just until blended.

3. Pour into pie pan or baking dish.

4. Bake at 350 degrees for 30 - 35 minutes (clean knife inserted into the center of the pie should come out clean).

5, Let cool for 10 minutes before serving.

VARIATIONS:

1. *  You can substitute the sugar for equal amounts of Equal or Splenda.

2. Before baking, sprinkle ½ cup of raisins all over the top of the mixture.  They will sink in and bake into the pie.  

* The raisins add a bit more sweetness to the mixture so you can use  just 1 1/4 cups of sugar (less if you want the pie to be less sweet).

3. Add 2/3 cup shredded coconut to mixture. 

* The coconut is usually sweet, so you can reduce the sugar to 1 cup. 

4. Before baking, sprinkle the top with ground cinnamon 

5.    Serve with or without whip topping.

Free clipart courtesy of Dover Clipart

Crock Pot Meatloaf

 

Photo shared by CE Watson

Crock Pot Meatloaf

     Shared by Cris Watson

1 ½ lb very lean ground beef (or ground turkey)

1 large egg

½ cup panko crumbs or dry bread crumbs (unseasoned)

½ cup finely chopped onion

1 cup crushed tomatoes (drained)

½ tesp crushed Basil

½ tesp salt

½ test pepper

½ tesp McCormick Montreal Chicken 

1/4 cup ketchup (optional)

Aluminum foil A LARGE ENOUGH PIECE TO LINE THE CROCK POT AND COVER AND SEAL THE MEATLOAF.

1. In large mixing bowl, beat egg.  

2. Add in all ingredients and mix well.

3. On a large piece of aluminum foil, put the meatloaf mix and shape into circle or oval that will fit into the crock pot.  

4. Spread ketchup over meatloaf mix.

5. Pull aluminum foil up over the meatloaf mixture leaving at least 1 inch of space between the top of the mixture and the foil. Carefully fold over all the edges of the foil to seal in the meatloaf mixture.

6. Put foil wrapped meatloaf into the crock pot.

7. Cook on HIGH for 3 hours.  

8. Open the top of the foil and carefully drain off excess fat or liquid from the meatloaf.

9. Leave the foil open, return the lid to the crock pot and cook about half hour while you are preparing the side dishes.  

10. The meatloaf will not have a brown top crust.  If you want the top browned, carefully lift the foil wrapped meatloaf out of the crock pot and onto a cookie sheet.  Put under the oven broiler (set on low) and carefully brown the top of the meatloaf to desired brown-ness.

11. Cool the meatloaf for about 10 minutes.  Cut into serving slices and move to a serving plate.

12. ENJOY!

Free Clipart courtesy of Dover Publishing 

Mom Evans' Oyster Stew

Photo by Cris Watson

Momma's Oyster Stew 

    Momma made this stew every Christmas Eve for the family to share when we gathered at her house. She was a great cook and loved cooking for her family. Special memories. Cris 

      NOTE: the stew must be cooked slowly over a low to low-medium heat. Higher heat can cause the milk to scorch and ruin the taste of the stew. Be patient! You will need a LARGE (at least a 10 quart) stock pot to combine and cook the stew. You will also need a spatula or wooden spoon with a long enough handle to reach the bottom of the stock pot (a metal spoon will scrape the bottom of the stock pot). Slow, steady moving of the stew while it cooks keeps it from sticking to the bottom and scorching the milk. 

Ingredients: 

3 quarts of fresh, raw, Select oysters - DO NOT DRAIN 

3 quarts of Half and Half (hold out 1 cup to dissolve the corn starch and keep it cold) 

3 sticks of unsalted butter (margarine doesn't give it the same rich flavor as butter) 

½ teaspoon sugar

1 tablespoon salt 

1 tablespoon pepper (more or less to taste) 

1/3 to ½ CUP of Old Bay Seasoning (more or less to taste) 

To thicken the broth you will need: 1/4 to 1/3 cup corn starch (depending on how thick you want the broth to be) The reserved 1 cup of cold Half & Half

Directions: 

      Cook the stew over medium-low heat. DON'T use higher heat as the milk could scorch and ruin the stew. 

1. In the stock pot over medium heat, melt the butter. 

 2. Slowly stir in 2 of the quarts Half & Half, butter, salt, pepper, sugar, and Old Bay (start with just the 1/3 cup of Old Bay; you can always add more if towards the end of the cooking if it needs more flavor). 

 3. If the milk seems to be sticking to the bottom of the pot, LOWER heat to medium-low or even low heat and slowly stir the heating liquid until all of the ingredients are well blended. 

 4. Slowly add in the oysters and the liquid one quart at a time, stirring to blend with the milk mixture. 

 5. Continue to slowly stir the stew until the oysters are cooked (the edges of the oysters will "ruffle' when they are done). 

 6. In ½ of the cup of reserved Half & Half, add 1/4 cup of cornstarch and stir until all of the cornstarch is dissolved. 

 7. SLOWLY pour the cornstarch mixture into the hot stew, stirring to blend. 

 NOTE: you do not want the stew liquid to be thin and "watery" but you don't want it to be thick like soft pudding either - but this is entirely to taste; make the broth as thin or as thick as you like it. If the 1/4 cup of cornstarch does not make the stew broth thick enough, add the remainder of the cornstarch to the ½ cup of cold milk, dissolve it completely, and slowly add to the stew. 

 8. Continue slowly stirring the stew for another 5 to 8 minutes for the cornstarch to fully cook into the broth. 

 9. It is now ready to eat! Remove from heat and put a lid on the pot to keep it warm. If you need to keep it warm for serving, reduce the heat to the lowest setting BUT stir it frequently to keep the broth from sticking to the bottom and scorching. 

10. Ladle the stew into bowls, top with Oyster cracker and enjoy!

Clipart courtesy of FreeClipart

Chicken, Broccoli, and Potato Soup

 

Chicken, Broccoli, and Potato Soup

shared by Cris Watson

This is a rich, hardy soup that's a variation of our Chicken, Broccoli, and Rice Soup.  It's great for a cold day, too!

Makes about 6 servings.

Ingredients:

4 cups cooked chicken (breast or thighs, whatever your preference is) pulled apart or cubed               (leftover baked or rotisserie chicken works great)

2 cups chopped, frozen broccoli

1 medium potato, peeled and cut into large cubes

1/3 cup finely chopped onions

1 ½ cups Half & Half (or equal amount of skim or whole milk)

2 ½ cups water

1/4 teaspoon Pepper

McCormick's Montreal Chicken Seasoning   *

4 tablespoons cornstarch *

1 to 2 cubes of Chicken Bouillon *

         * If using a dry Chicken gravy, omit the cornstarch and limit the bouillon and seasoning.  Also, if using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it.  If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.

Directions:

1. Put just the water in a large pot and bring it to a boil. 

2. Add the seasoning and bouillon. 

3. Reduce heat to medium and add the uncooked potatoes.  Cook until the potatoes are just fork tender, about 10 minutes.  Then add the frozen broccoli and chicken and simmer for about 8 to 10 minutes, just until the broccoli is tender.

4. If you are using a dry chicken gravy mix, add it to the Half & Half and stir to dissolve the powder.  If you are NOT using the dry chicken gravy mix, add the cornstarch to the cold Half & Half and stir until dissolved.

5. Slowly stir the Half & Half into the hot soup mixture.

6. Cook over low heat for about 5 to 7  minutes to allow the gravy or cornstarch to thicken the broth.

7. If the soup is too thick, you can add a little more Half & Half or water to get the constancy you want.

Serve hot and topped with shredded cheese and chopped chives.  Great with crackers, warm toast, biscuits, or cornbread.

This soup can be made ahead of time, cooled and put in the refrigerator.  It will thicken when it cools.  When you are ready to serve it, add a little water or Half & Half if necessary and re-heat.   

NOTE: the Half & Half will make the soup rich.  If you don't want the soup to be rich, use whole or skim milk.

Free clipart from Dover.com

Sausage and Zucchini Squash Casserole

       
shared by Cris Watson










Makes a 9 x 13 casserole

Ingredients:

1/2 cup of uncooked rice (or 1 1/2 cups cooked rice - SEE NOTE BELOW)
1 lb. Pork sausage (hot, mild, or Italian)
1 tbsp canola oil
3 small or 2 medium zucchini
1 medium onion
1 can diced tomatoes with the juice
1 tesp mustard
½ tesp garlic salt (if using garlic power, add ½ tesp of salt to the dish)
½ tesp oregano
1/4 test pepper
1 cup shredded mild or sharp cheddar cheese
OPTIONAL:  1 stack of Ritz crackers crushed into pieces


Directions:

1. Break up sausage into pieces and cook until done.  Set aside to drain.

2. Slice 1 zucchini into thin slices (these will be placed on the top of the casserole).

3. Cut the other zucchinis into bite size pieces.

4. Chop the onion into small pieces.

5. Heat canola oil and saute the onion and chopped zucchini.  Add in cooked sausage, canned tomatoes, and spices.  Mix well.

6. NOTE: if you are using UNCOOKED rice, add in all of the juice from the tomatoes and 1 cup more water.  The rice will absorb the liquid as it cooks.  HOWEVER, if you are using COOKED rice, do NOT add the extra water.

7. Put the rice on the bottom of the ungreased casserole dish.

8. Put the cooked meat and vegetables evenly over the rice.

9. Evenly place the thin sliced zucchini over the top of the casserole.

10. Cover and cook in a 350 degree oven for 20 minutes.

11. OPTIONAL:  Uncover and evenly spread the crushed Ritz crackers over the top of the casserole. 

12. Cover and bake 10 more minutes.  (Total cook time covered should be about 30 minutes to get the sliced zucchini cooked)

13. Remove the covering and evenly spread the grated cheese over the top of the casserole.

14. Place under the broiler for a couple of minutes to melt the cheese.

Free clipart courtesy of Dover Clipart

Banana Bread

BANANA BREAD       
shared by Cris Watson

MAKES 1 large loaf or 4 small loaves
Prepare pans with non-stick spray or coat with shortening.
Preheat oven to 350 degrees

Ingredients:

4 small to medium VERY ripe Bananas *
2 eggs
1/4 cup oil
1/4 cup buttermilk
½ cup brown sugar
½ cup white sugar
½ tesp. vanilla extract
1 tesp. banana extract
2 cups self rising flour
1/4-1/2 cup chopped walnuts


Directions:

1. *  Mash bananas with a potato masher or fork so they are still lumpy; don't puree the bananas.

In large mixing bowl:

2. Beat eggs just until blended.

3. Add extracts, oil, and buttermilk, mix just to blend.

4. Add in sugars and mix to blend.

5. Gradually add in flour, mix just to blend..

6. Stir in walnuts.

7. FOLD in bananas - do not beat with mixer.

8. Evenly divide the batter into the prepared pans.

9. Bake at 350 degrees for 45 minutes for large loaf or 30 minutes for mini loaves.  Check for doneness with a toothpick inserted into the center to see if it comes out clean.

10. Cool on racks for 10 minutes before removing from pans.

11. These loaves keep in the freezer really well.  I wrap them in foil and then put them into a zip-lock freezer bag; I have kept them in the freezer up to 3 months without any problems.

All Photos courtesy of Doc Watson

Martha's Blueberry Dessert

Martha's Blueberry Dessert

9 x 13  casserole dish
Preheat oven to 350 degrees

2 cans of Blueberry Pie Filling
1 cup of fresh or frozen Blueberries (optional)
1 can crushed Pineapple
1 box yellow cake mix
2 stick of butter cut into small pats
Small container of Cool Whip for topping


1. In the casserole dish, gently mix together the Blueberry Pie Filling and the crushed Pineapple.

2. Spread dry cake mix evenly over the pie filling and pineapple.  If you want, you can use a fork to gently swirl the filling up into the dry cake mix, being careful to not mix it together.  The cake mix makes a cobbler like topping for the fruit mixture.

3. Evenly spread the butter pieces over the top of the dry cake mix.

4. Bake at 350 degrees for 55-60 minutes.

5. Allow to cool and then spread the Cool Whip evenly over the top.  Chopped nuts can be sprinkled over the top of the Cool Whip.

Note:  The cake mix gives this dessert a very sweet topping.  You can also do a drop biscuit or a cobbler topping for it that would be a bit less sweet.

Free clipart courtesy of Dover Clipart

Blueberry Muffins

Photo courtesy of Doc Watson

Blueberry Muffins
shared by Cris Watson

Makes 6 regular muffins or 12 mini-muffins

Ingredients:

1 cup flour *
½ tablespoon baking powder *
1/4 teaspoon salt *
1/4 cup sugar (you can add a little more if you want 
          them sweeter)
1 egg, beaten
½ cup buttermilk †
1/8 cup oil, melted shortening, or melted butter (I do not 
          use margarine because it doesn't give the batter 
          the fat it needs)
1 cup fresh blueberries (you can use frozen or canned.  
          If using canned berries, drain them completely or 
          the batter will be too thin)

* If using self-rising flour, omit baking powder and salt.

 † If you don't have buttermilk, you can use regular milk 
but you will not get the rise in the batter that buttermilk
will give it.


Directions:

1. Preheat oven to 425 degrees F.

2. In mixing bowl, combine flour, baking powder, salt, and sugar.  Mix well and make a well in the middle of the dry ingredients.

3. In a separate bowl, combine egg, oil, and buttermilk.

4. Mix into the dry ingredients only enough to moisten the dry ingredients.  You don't want to over work the batter.

5.     Fold in the blueberries.

6.     Divide batter evenly into each of the muffin cups.

7. Bake 18 - 20 minutes (14 - 16 minutes for mini-muffins).

8. Cool slightly before serving as the berries will be 
very hot!

Enjoy!

Free clipart courtesy of Dover Publishing

Shrimp Scampi

Ingredients, before baking, after baking.

Recipe shared by our brother, Chuck and his wife, Tina.  Both great cooks and adventurous in trying new food combinations!  Thank for this one!   Cris 



Chuck and Tina's Shrimp Scampi

Dinner done in one baking sheet!


Ingredients:

1 to 1 ½ lb raw shrimp, deveined and shelled
1 pkg Italian dressing mix
1 sliced lemon
3/4 cup garlic butter
1 tsp grated garlic
2 to 3 sprigs of fresh Rosemary

½ lb. Fresh Broccoli crowns (optional)

A large baking sheet

Directions:

Preheat oven to 350 degrees.

Line a shallow baking sheet with aluminum foil.

Spread the shrimp in a single layer on the pan.

Put butter in the middle of the pan.

Spread the lemon slices over the shrimp.

If cooking the broccoli with the scampi, place the raw broccoli in the pan.

Sprinkle the dry Italian dressing mix over everything.

Sprinkle the grated garlic over the shrimp.

Place the sprigs of fresh Rosemary on the shrimp.

Cover the pan with another piece of aluminum foil, sealing the edges.

Place in the pre-heated oven and cook for 20 to 30 minutes.

Remove from the oven and enjoy!  

Free clipart from Dover

Soft Drink Cakes

I've seen this come up on facebook in various forms.  Every post says these cakes are delicious and easy to do.  One poster even said that she uses diet soda and there is no artificial sweetner taste.  If you try one of these, please let us know what you think!    

               Cris 

~~~~~~~~~~~~~~

This is the facebook post shared by
Cindy Diane

"Soda-cake - no eggs, no oil. Just add a can of soda to the cake mix. and bake per directions on cake box. That's it... Done.." 

Sissy's Taco Soup

Sissy's soup served in a bowl kept warm by her home-made bowl Cozie!

shared by "Sissy" Martha Walker

Ingredients
1- 2 lbs lean ground beef or ground turkey     
1 pkg ranch dressing 
1 pkg taco seasoning mix       
1 can beef broth                 
1 can rotel tomatoes, mild or hot (do NOT drain)             
2 cans diced tomatoes (do NOT drain)
1 can pinto, drained and rinsed
1 can black beans, drained and rinsed 
1 can kidney beans, drained and rinsed
1 can corn, drained                                     


Directions
1.  Cook ground beef until well done.
2.  In a large pot combine broth, taco sauce, 
      and ranch dressing.  Mix well.
3.  Add all other ingredients and mix well.
4.  Simmer over medium heat for about 10 mins.
5.  Ready to eat.  

Great with corn bread!

Note:  For a more "taco" experience, the bowl of soup can be garnished with a dollop of sour cream, shredded cheese, and chopped green onions and served with tortilla chips.  

Courtesy of FreeClipart