Holly's Granola Recipe

Holly!

 This awesome recipe comes from my older sister, Holly.  Holly swears by this granola.  Lets give it a try!!  She made it tonight and shared this picture of the granola on toast!  YUM!

Photo courtesy : Holly Hazlewood

Holly's Granola 
3 cups oats (quick cooking)
1 cup wheat germ
1 cup flaked coconut
1 cup raisins
1 cup nuts of your choice
1/4 cup dry milk
2 tbsp brown sugar
2 tsp cinnamon
1/2 cup honey, and , 1/2 cup cooking oil
1 tsp vanilla flavoring

Mix dry ingredients in large mixing bowl. Heat the honey until thinned.. Pour over dry ingredients and stir until moistened, through out. Spread into a large baking dish lightly sprayed with a non-stick spray.  Bake at 250 degrees for 1 hour. Stir every 15 minutes while baking.

Chocolate Oatmeal Cookies -No Bake

I would like to share one of my favorite cookie recipes with ya'll! This is one cookie my Mom could make.. growing up she made these cookies a lot!  This chocolate oatmeal cookie is a no bake cookie.  Very simple to put together... Kid tested and Mom approved!  They are wonderful!

Chocolate Oatmeal Cookies

2 cups white sugar

1/2 cup milk

1/2 cup butter (1 stick)

1/4 cup cocoa powder

1/3 cup peanut butter (creamy)

3 cups Old Fashioned oats (do not cook)

In a saucepan over med heat melt butter.  Add sugar, stir. Add milk, vanilla & cocoa. Stir until all is mixed well.  Bring mixture to a boil, boil for 3 minutes.  Remove from heat and quickly add peanut butter and raw oats.  Scoop by spoonfuls (tablespoon) onto waxed paper; let cool.  Makes about 3 dozen.

My favorite lunch

Photo taken by Candy:)

My all time favorite lunch!
Salmon baked with dill and lemon..
Pasta salad (I will post recipe soon) It is wonderful and very simple!
The perfect boiled egg... I have a blog about how to boil the perfect egg!  Check it out if your eggs are always green and yucky!

Buffalo Chicken Dip- revisted- low fat

Fat Free Cream Cheese, Fat Free Ranch, canned chicken, Franks Hot sauce, Fat Free Cheddar cheese

After letting the cream cheese come up to room temp..I added fat free cream cheese, chicken, 1 cup fat free ranch & 2 teaspoons hot sauce to a pan..  Heat on low-med heat...

Stirring while the cream cheese softens and everything starts to incorporate. I added 1/4 cup fat free cheese. 

 

 

 

 Pour mixture into a lightly sprayed baking dish ( I use a non-stick cooking spray) .. Sprinkle another 1/4 cup fat free cheese on top...Bake in a 375 degree oven for 20-30 min.

* I did add 4 more teaspoons Franks hot sauce... and a little sea salt.  The fat free ranch made the dip taste very sweet...
* Fat free cheese on the top doesn't work!  It melted and once we took it out and it cooled a little bit the cheese became VERY hard... We couldn't dip with fat free scoops...  It was so hard our chips were breaking.. LOL  So next time, no cheese on top!
* I decided next time I will mix 8 oz fat free sour cream with 1/2 dry Hidden Valley Ranch dressing packet.. instead of using Kraft Fat Free Ranch.. The dressing was very sweet in this recipe!

Rum Cake

 Last night I posted my Pecan Pie recipe and also shared my Memmey's love for baking Pecan Pies.  This is the Rum Cake recipe she shared with me years ago.  This was also one of her favorites. 

Rum Cake 
1 -18 1/2 oz package yellow cake mix

1 cup chopped pecans

1 -3 3/4 oz pkg. Jell-O Vanilla Instant Pudding & Pie filling

4 eggs

1/2 cup cold water

1/2 cup Wesson Oil

1/2 cup Bacardi dark rum


Glaze:

1/4 lb. butter
1/4 cold water
1 cup sugar
1/2 cup Bacardi dark rum


Directions:
Preheat oven to 325 degrees.  Grease abd flour a 10 inch tube pan, or 12 cup Bundt pan.  Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.  Pour batter over nuts.  Bake 1 hour.  Cool.  Invert cake onto a serving plate.  For Glaze: melt the butter in a saucepan.  Stir in the water and sugar.  Boil five minutes, stirring constantly.  Remove from heat.  Stir in the rum.  Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides.  Allow the cake to absorb the glaze completely.  Repeat until glaze is used up.  Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated.  This is a rich, moist cake.  A dollop of whipped cream can be added for a special touch.

Cooking Blog : Home | emerils.com

Cooking Blog : Home | emerils.com

Paula's in the house!!!

Paula Deen autographed photo above my kitchen sink!

After Halloween Paula Deen's FB page had asked folks to submit photos if you dressed up like "Paula" for Halloween.. Well I was "Paula" the year before.... so I posted my picture!  This sweet girl, Lisa sent me a message and asked for my address.....  She sent me this autographed photo of Mrs. Paula!  I cried when I opened the envelope because I knew exactly where she was going!  Above my sink!  I don't have a window to look out of while washing my dishes.... Heck I don't need one!  I can look at this sweet lady and her beautiful smile!  She makes me happy every time I walk into the kitchen!  Oh wait, honey I will clean those dishes.. Sorry have to run!!

Pecan Pie

Two Pecan Pies I baked last Thanksgiving!

Pecan Pie I made before Christmas 2010

I want to share my Pecan Pie recipe with ya'll!  I grew up in the kitchen with both Grandmothers...  My Mother didn't know how to boil water when she married Daddy... While my sisters were chasing boys, I was learning how to cook!  I am so happy looking back at all those special memories we shared in the kitchen!  The recipe I am sharing today comes from my Mother's Mother..  I called her "Memmey".  She was a very sweet Godly southern lady.  What a wonderful cook Memmey was!  I miss her so much. 

Pecan Pie

1 stick butter, melted

3 eggs

1 cup sugar

3/4 cup light Karo Syrup

1 teaspoon vanilla

2 Tablespoons self-rising flour

1 cup pecans, chopped or whole  * I prefer a rough chop.

Directions:

Preheat oven to 350 degrees.  I  large mixing bowl cream butter and sugar.  Add the eggs one at a time & stir.  Add the remaining ingredients and stir until well blended.  Fold in pecans.  Pour into one deep-dish or two reg pie crusts.  I prefer the refrigerated pie crusts over the frozen varieties. 

Bake for 45 min- 1 hr.  Check your pie after 30 min.  If the pie crust is browning too much.  Cut a circle in aluminum foil to go around the pie crust only.

Memmey Burns

What's for dinner??

Sauteed shrimp with non-fat butter flavor cooking spray & a pinch California garlic salt.  Grilled chicken tenderloin.  Baked potato- no butter no sour cream  .. and a touch of BBQ sauce.   I am eating healthy:)

Cowgirl Frito Pie...

AlwaysHungry—AlwaysInvestigating: Texas “Desserts”

Click on the link under the photo to read the story about this Frito Chili Pie... Very interesting!
Cowgirl’s Frito Pie, Fritos with beef brisket or veggie chili, cheddar, onions, sour cream & jalapeños (small $7.95, large $9.95).

National Corn Chip Day/ Frito Chili Pie recipe

When : January 29th

National Corn Chip Day celebrates the Corn Chip. Fifty years ago, few Americans knew what Corn Chips were. Today, most American can not imagine life without this tasty, crunchy holder of salsa, cheese dip. Its even sprinkled atop salads, making salads even more crunchy.   


Martin, TN KN Drive-in has the BEST Frito Chili Pie!

Frito Chili Pie Recipe 

1 large package Frito chips
1 large can chili and beans
1 large onion, diced
1 1/2 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Spray a 9"x13" pan with Pam or butter.


Place 1/2 of bag of Fritos chips on bottom of pan. Alternate chili, onion and cheese until all used up. Layer top with remaining cheese.


Bake at 350 degrees for 20 min, until cheese melts.

Rolo Pretzel Turtles

This recipe comes from my cousin Lea.  She makes these little treats for family gatherings.  Great treat to satisfy a chocolate/sweet & salty craving!  And the best part they only take minutes!!

Rolo chocolate candies
Mini pretzels - any shape.. traditional or square.. 
Nuts - Pecans or Walnuts

Preheat your oven to 350
1. Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
3. Remove from oven, and immediately squish the chocolate with a nut. Watch the caramel oooze out.  Let cool.. or try one warm... Careful, the caramel may be hot!

Rocco Dispirito’s Fudgy Fruit & Nut Bars

Ingredients 15 oz canned black beans, rinsed and drained 1/4 cup unsweetened cocoa powder 1 tsp expresso powder 3/4 cup liquid egg substitute 3 tbsp...

Dijon Vinaigrette Dressing

• ¾ cup extra virgin olive oil
• ¼ cup white balsamic vinegar (or white wine vinegar)
• 1 Tbsp. Dijon mustard
• 1 Tbsp honey
• Kosher salt and ground white pepper (or freshly ground black pepper), to taste

1. Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.
2. Place the mustard-vinegar mixture along with the oil, honey and seasonings in a blender and mix for about 10 seconds or until fully combined.
3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.

Makes 1 cup of dressing.

Party Meatballs x 2 Marinara & Golden mushroom gravy (CROCKPOT)

Party Meatballs x 2

Marinara Meatballs
1 jar any spaghetti sauce (26 oz)
1 cup water
1 lb. frozen meatballs
Mix sauce & water in slow cooker.  Add meatballs, stir.  Cover with lid.  Cook on low 6-8 hours or high 2-4 hours.

or

Meatballs in Golden Mushroom Gravy
2 cans Golden Mushroom soup
1 dry brown gravy package
1 cup water
1 lb. frozen meatballs

Mix soups, water and gravy package in slow cooker.  Add meatballs, stir.  Cook on low 6-8 hours or high 2-4 hours.

Get your Super Bowl Party Supplies!! I found these pics!! So cute!

Beer koozies

I think the guy on the left will be busy during the Super Bowl! The one on the right.. not so much!

Green Bay Cupcakes.....

GB Cake by abccakeshop.com

Cheesy Footall Recipe

2 pkg. (8 oz. each) Cream Cheese, softened

 I found a lot of really cute recipes @ KraftFoods.com!

1 pkg.  (8 oz.) Shredded Sharp Cheddar Cheese

1/2 cup  Grated Parmesan Cheese

1/2 cup  Mayo

2 green onions, chopped

1/4 tsp.  black pepper

1 pkg. (3 oz.)  Real Bacon Bits

2 Tbsp.  pimiento strips

Butter Crackers

BEAT cheeses and dressing with mixer until blended.
ADD onions and pepper; mix well. Refrigerate several hours.

5- Layer Mexican Dip

1 can (15-1/2 oz.) refried black beans

1 Tbsp.  chili powder

1/2 tsp. ground cumin

1 cup  Sour Cream

1 cup  Shredded Cheddar Cheese

3  green onions, sliced

1/3 cup sliced black olives

1  tomato, chopped

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
TOP with layers of remaining ingredients.
REFRIGERATE several hours or until chilled. Serve with tortilla chips.

BLT Dip

• 1 lb. Hickory Smoked Bacon cooked crisp and crumbled
• 1 cup mayonnaise
  1 cup sour cream
  Iceberg lettuce shredded
  2 large vine-ripe tomatoes diced
  Sea salt bagel chips

Directions

Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed refrigerate until serving time. When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.

My Healthy Breakfast = Total calories 270 Total Fat 2.5 grams

Breakfast ala Candy

2 slices wheat toast= 140 cal. 2 fat
egg beaters = 30 cal. 0 fat
fat free cheese= 30 cal 0 fat
Boca Vegan Burger= 70 cal. 0.5 fat

Sheri's Sweet Life: Chicken, Asparagus and Pecan Dish

This recipe comes from my Aunt Sheri's blog...  I love asparagus too!


Sheri's Sweet Life: Chicken, Asparagus and Pecan Dish: " I love asparagus!  I absolutely love asparagus! I love it steamed, grilled, or anything! So when I found this recipe on www.allrecipe..."

Poll??

What is your favorite cake or pie??

Me: Southern Chess Pie

Molten Chocolate Cake

Photo by: Stephanie Shive Simmons

This recipe comes from a great friend of mine, Stephanie Shive Simmons.  Stephanie is the mother of three kids, wife, stay at home Mom, and she sews!  She makes beautiful wraps, towels, clothes, baby items, blankets & aprons!
You can check her out on Facebook & Etsy:
http://www.facebook.com/#!/pages/Camela-Sky-Designs/246525709565

www.CamelaSkyDesigns.Etsy.com
MOLTEN CHOCOLATE CAKE
Serving Size: 1 cup cooked, Calories: 360, Fat: 26g (13g saturated), Carbs: 34g
From: Cook This Not That
Makes 4 servings / Cost per serving: $1.20

5oz bittersweet chocolate (at least 60 percent cacao), plus 4 chunks for the cake centers
2 Tbsp butter
2 eggs
2 egg yolks
¼ cup sugar
Pinch of salt
2 Tbsp flour
1 tsp vanilla extract
½ Tbsp instant coffee or espresso (optional)

Preheat the oven to 425F. Lightly butter four 6-ounce ramekins or custard cups.

Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter. Cook, stirring occasionally, until both the chocolate and butter have fully melted. Keep warm.

Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee if using.

Pour the mixture into the prepared ramekins. Stick one good chunk of chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (the center should still be mostly liquid). The cakes can be eaten straight from the ramekins, but it’s more dramatic to slide them on to plates (after letting them rest for a minute or two), where the molten chocolate can flow freely.

As compared to Chili’s Molten Chocolate Cake:
Calories: 1,070, Fat: 51g (28g saturated), Carbs: 143g

Italian Cream Cake

Italian Cream Cake

• FOR THE CAKE:
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs (separated)
• 3 teaspoons Vanilla
• 1 cup Coconut
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• _____
• FOR FROSTING:
• 2 packages (8 Oz) Cream Cheese
• 1 stick Butter
• 2 teaspoons Vanilla
• 1 package 2 Lb Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.

Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.

In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

Pumpernickel Wisconsin Cheese Bowl

Pumpernickel Wisconsin Cheese Bowl
This is Wisconsin's take on the Knorr spinach dip served in a pumpernickel bowl
Serves 15

2    8-ounce packages cream cheese, softened
1    3-ounce package cream cheese, softened
1 1/2    cups (6 ounces) shredded Wisconsin Cheddar cheese
5    tablespoons butter, softened
2    tablespoons minced onion
2    teaspoons Dijon mustard
1    loaf (14 inches) or 3 loaves (4 inches round each) pumpernickel
COMBINE cheeses, butter, onion and mustard until well blended. Cover and refrigerate overnight.
CUT a slice from the top of loaf; hollow out center, forming a bowl. Cut the center pieces into cubes; toast at 375° F for 10 minutes.
FILL the pumpernickel bowl(s) with the cheese dip mixture. Serve with pumpernickel bread cubes,  crackers and fresh vegetables.
Source: www.eatwisconsincheese.com

Beer Spread with Wisconsin Swiss and Cheddar Cheeses-Super Bowl Spread

# 76 Chad Clifton

 

Beer Spread with Wisconsin Swiss and Cheddar Cheeses
Serves 12
2    cups (8 ounces) sharp cheddar cheese, shredded
2    cups (8 ounces) Swiss cheese, shredded
1    teaspoon Worcestershire sauce
1/2    teaspoon dry mustard
1    clove garlic, minced
1/2    cup dark beer
Assorted rye or pumpernickel crackers, breadsticks, or rye bread rounds
BRING cheeses to room temperature; place in a food processor bowl fitted with metal blade. Add Worcestershire sauce, mustard, and garlic. Pulse until combined. Add beer and process until smooth, 2 to 3 minutes. Pack in crocks or decorative jars; refrigerate overnight to blend flavors.
BRING to room temperature and serve with crackers or bread rounds.
Source: www.eatwisconsincheese.com
 

Pecan Pie Cake

1 box yellow cake mix
4 eggs
1/2 stick butter, melted
1 1/2 cups white Karo syrup
1/2 cup brown sugar, packed
1 tsp. vanilla
1 1/2 cups chopped pecans

Preheat oven to 325 degrees.  In a large mixing bowl, combine cake mix, 1 egg, and butter.  Pour 1/3 of the batter into a 9" x 13" baking dish that has been prepared with a non-stick cooking spray.  Bake 15 mins.  remove from oven and allow to cool.  In another mixing bowl, combine Karo syrup, the remaining 2/3 cake batter, 3 eggs, brown sugar, vanilla and pecans.  Pour mixed filling over cake.  Bake one hour.

Upside-Down Pizza

2 lbs ground beef
1 cup chopped onion
1- 15 oz can tomato sauce
1- 8 oz. can crescent rolls
8 oz sour cream
2 cups shredded mozzarella cheese
1 pkg spaghetti sauce mix

Brown meat and onion in a large skillet.  Drain and return to skillet.  Stir in tomato sauce and spaghetti sauce mix.  Cook 10 minutes.  Spoon beef mixture onto a lightly greased 9" x 13" baking dish.  Top with sour cream and sprinkle with cheese.  Unroll crescent rolls and place over cheese.  Bake uncovered at 350 degrees for 20-25 min.

Chocolate Chip Cheese Ball

 Chocolate Chip Cheese Ball

1-8 oz block cream cheese, softened
1 stick butter, softened
2 tsp brown sugar
3/4 cup powdered sugar
1 1/2 cups chocolate chip mini morsels



Mix all ingredients and form into a ball.  Refrigerate for about 1 hr prior to serving.  Serve with gram crackers.

Rocky Road Popcorn Balls - low calorie

Ingredients

• 3 cups miniature marshmallows
• 1/4 cup butter
• 8 cups freshly popped popcorn
• 1/2 cup dry-roasted unsalted peanuts
• 1/2 cup miniature chocolate chips

1. Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
2. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
3. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

Amount Per Serving  Calories: 84 | Total Fat: 7.5g | Cholesterol: 8mg

Cheesy Chicken Crock Pot

6 chicken breasts (boneless & skinless)

salt & pepper to taste

garlic powder, to taste

2 cans cream of chicken soup

1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Giant Cupcake Carrier!! Love this!! Found this on Paula D's site!

Fox Run Craftsmen Giant Cupcake Carrier: Pink by Fox Run Craftsmen

 View Larger

  15 Reviews

List Price: $24.95

Quantity:

IN STOCK. Item No. 311792

Usually ships in
1 to 2 business days
Gift wrap is available for this item

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Brown Rice Recipe

Brown Rice Recipe

melt a stick a butter
add
1 cup and a half of rice (I use Uncle Ben's)
add
1 can beef consome soup
1 can french onion soup
fresh or canned mushrooms  (if canned, drained)
Bake for 1 hr @ 350 covered...

White Trash Casserole

White Trash casserole
 1 lb. ground beef
1 can cream of chicken soup
1 can FRENCH style green beans
8 oz sour cream
 bag of frozen onion rings (they go on top)
salt & pepper

Preheat oven to 375 degrees.  Brown ground beef, drain.  In 13x9 baking dish mix ground beef, soup, green beans, sour cream, pinch salt & pepper..  Top with frozen onion rings.  Bake for 45 min uncovered.
You may top with shredded cheese if you like.

Bacon Wrapped Club Crackers

1 box Club Crackers
1 lb. bacon

Cut bacon into pieces and wrap around the crackers. Place on a baking sheet and bake @ 350 degrees until bacon is done.  Let cool completely.

Strawberry Cake

      This one is for my online bff, Amber~~

Strawberry Cake
1 box white cake mix
1/2 cup vegetable oil
1 small box strawberry Jell-O
1 cup water
4 egg whites

Preheat Oven to 350 degrees.  In a mixing bowl, combine the dry cake mix and Jell-O.  Stir in the vegetable oil, water, and egg whites.  Bake 30-35 minutes.  Cool completely.

Icing :

1 box powdered sugar
3/4 stick butter, softened
1/2 cup strawberries, mashed and drained
4 drops red food coloring

Mix all ingredients for icing together until just combined.  Spread over top of cooled cake.

Crock Pot Chicken and Dressing

1 skillet cornbread, crumbled
5-6 cooked biscuits
5 chicken breasts, boiled and diced (reserve broth)
2 eggs
2 cups chicken broth (from boiled chicken)
2 cups canned chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 TBSP sage
1 TBSP poultry seasoning
1 1/2 sticks butter for saute
1 1/2 cups onion, diced
1 cup celery, finely diced
1 tsp. celery salt
salt and black pepper to taste


Saute onion and celery in butter until tender.  In a large mixing bowl, crumble cornbread and biscuits and mix together.  In a separate bowl, combine remaining ingredients.  Add onion and celery.  Pour into bread mixture.  Stir well and pour into crock pot.  Cook on high for 45 minutes, then reduce to low for 5 hours...... or cook on low for 8 hours.  May also cook in oven in large baking dish for 2 hours.

Tex Mex Longhorn - Side- Easy- Low fat- Low cal

1 cup = 180 calories 2 grams of fat

I found this recipe this morning while thumbing thru my husband's cookbook..  Yes, my husband has a cookbook.  It was a wedding gift.. "A Man, A Can, A Grill"...









This recipe caught my eye : Tex-Mex Longhorn.....
15 oz can black beans, rinsed and drained
11 oz can corn with peppers, drained
1/2 tsp. hot-pepper sauce
1/4 cup finely chopped onion
2TBSP chopped fresh parsley or cilantro    * I used clilantro*
juice of 1/2 lime
salt and pepper to taste       
Mix ingredients and enjoy!                                                                             

Lunch today at my house!  Fish tacos, corn/black bean tex mex salad, cole slaw! YUM

.

This recipe also includes making a top round broil on the grill.. * I am not up for grilling on this rainy, freezing day*  I will just leave that part off today!  The fish tacos were yummy with the slaw & black beans and corn!

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Follow me on Twitter...

PHATSOUTHCOOK!

Ranch Crackers- Easy, No bake

1 dry Ranch dressing seasoning pack
3/4 cup Vegetable oil
1 teaspoon red pepper flakes * if you have kids you may want to leave out*

Mix dressing, oil, and red pepper flakes. Lay crackers out on top of parchment paper... Pour/ spoon over crackers. Let set for one hr.  Store in air tight container or zip top bag. 

Spinach Dip- EASY

1- 10 oz. box frozen spinach, thawed and drained completely
16 oz sour cream, may use fat free
1/2 bunch green onions chopped
1 pkg. dry vegetable soup mix


Mix ingredients well and chill about 1 hr.
Serve with Hawaiian Bread chunks, Triscuits or wheat thins...

Tennessee Caviar

2 cans black eyed peas, drained
1 can whole kernel corn, drained
1 can Rotel, drained (hot or mild as you prefer)
1 can diced tomatoes, drained
4-5 green onions, chopped
2 TBSP fresh chopped cilantro or flat leaf parsley
1 TBSP minced garlic
1- 8 oz. bottle Zesty Italian dressing, may use Fat Free
salt to taste
1/2 tsp. coarse ground black pepper
1 tsp. sugar

Mix ingredients together and refrigerate overnight.
Serve with tortilla chips.

Kielbasa with beer in the Crockpot (Crockpot Recipe/easy)

Turn crockpot to high.

What you will need:
3 lb Turkey kielbasa
14 oz. can sauerkraut, drained
12 oz can beer
1/2 cup dijon mustard
1 green pepper cut into strips
1 onion, cut into strips
10 hot dog buns

Dump everything into the Crockpot except for the mustard.. turn down to low for 4-5 hrs.
Remove Kielbasa to a cutting board, cut it crosswise into 5 pieces, then split each piece lengthwise.  Put mustard on the buns, a kielbasa, some kraut, peppers and onions.. Enjoy!

My latest Adventure in Candyland

Well, I have decided to share my latest Adventure (in Candyland= me) with my readers here!!  You are the first to know!! YEAH!!
One week ago today I started a new adventure, a lifestyle change!  I decided last Monday I had just had enough!  I was tired of being tired!  I was sick of not being able to tie my shoes without breathing heavy.. Tired of not being able to play with my daughter..  Just sick of it.. I mean literally gut sick of it!  I have been here before, a very long time ago... I won then and I will win again!  I dislike the word "diet" and we don't say "diet" in my home.. We don't say "fat" or "skinny"... That is why my blog says "PHAT"  My daughter doesn't have any idea what a PHAT or FAT southern cook is because I have never talked about "FAT" with her.  She know what the difference is between large and small & that is all she needs to understand.. I wish more people could hold their tongue in front of their children (especially their DAUGHTERS) regarding weight issues.  I can't stand it when my daughter is around someone that starts talking about weight in a negative way. For instance people that look at their pictures and say "I look so FAT".  Please don't say this in front of a 4 year old girl!!   I literally will remove her or change the subject.  Well that is another rant in itself... LOL
So, I started last Monday.  I have a food journal to keep up with everything I eat, calories and fat grams.  I will total it every night to make sure I am staying where I need to.  
I know... I am crazy.... I am a cook, love to eat, love to cook... love love love food.....  live to cook, live to eat, eat to live..
The sad part is......  You can't quit cold turkey on food like you can on cigarettes or alcohol.  Wow, wouldn't that be easy??  I am giving up food!  That is it, I am done with you!  No, it doesn't work that way!  You have to eat to live!  DUH!  :)
So, I have been SO cranky, frustrated, cranky, irritated, cranky, frustrated since last Monday.  I was drinking about 3- 4 real red Cokes a day..  I just started that habit back in September when I stopped drinking wine.  I use to love wine, but I had a bad reaction to wine... Kinda like when you eat something and you get sick, you just can't eat it again.....  So the Cokes started tasting great!  I realized I could eat 16 snack size sugar free Jello cups instead of drinking one Coke!  That is just nuts!!
  My body must be going into shock without all the sugar & fat that once flowed thru my poor arteries!
So after one week of healthy living I am proud to say.........
I weighed in this morning........................................................................................
I lost 5 lbs....................................................................................................................................
Last Monday weight 209  Today's weight 204
Now, this Adventure continues!  I will keep you all posted!  Hugs!!  I appreciate you all!

Cake Mix cookies

Cake mix cookies (yellow cake/semi sweet morsels)

Cake Mix Cookies!
One box yellow cake mix
2 eggs
1/2 cup vegetable oil
One small bag semi sweet chocolate chips.
 Preheat oven to 350 degrees
Mix cake mix, eggs and oil.. fold in chips.
Using a teaspoon, spoon a heaping teaspoon into your hand.. roll into a ball and place on ungreased cookie sheet.
Bake @ 350 for 10-12 mins.

Peanut Butter Granola

This recipe comes from a friend named Kelly.  She is from my hometown, Martin,TN.  Kelly was on the "Prism" plan for a year.  She started teaching a Prism class at her church in August 2010.  Kelly has lost 90 lbs. & 86 inches.   She says she is not trying to lose anymore weight at this time.. She has maintained her weight for a month now and continues to eat healthy nutritious meals & exercising. 
Kelly has been very inspiring to me!  She shared her recipe for Peanut Butter Granola with me... I loved it & wanted to share it with you all!  Thanks, Kelly!
2/3 cups of Peanut Butter (I use the Kroger Organic brand or Smart Balance Creamy that has low sugar like 1 or 2 grams)
2/3 cups of honey (local honey from the area where you live is the best to use)
4 Tablespoons of butter
1 tsp. of vanilla
1 tsp. of salt
6 cups of Old Fashioned Oatmeal
Melt butter in a large pot on the stove. Add honey and then peanut butter. Melt and stir together well. Take the pan off of the stove and add in the vanilla and salt. Stir in the Old Fashioned Oats.
Pour in an ungreased 9 by 13 glass baking dish. Bake @ 375. Cook for 10-13 min. or until the top of the oatmeal is slightly dark brown. Take out and completely cool on a cooling rack. Take a spoons and gently break it apart and store in a zip lock bag or air tight container.
1/2 cup equals 225 cal.

Courtesy of Kelly Castleman Smith/ Adamsville, TN

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Cooking spray-butter flavor is best
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