Monthly Archives: October 2011

Ham & Cream Cheese Dip (Baked)


This recipe is from my sister-in-law, Shelly! This is her dip that she always make for any get together’s she may have and now has become an addition to mine. Another simple recipe that is sure to please. It always ends up getting gobbled up. Tonight was Halloween and we had some friends over and this was one of the dishes we served. I had to make another one during the party, as the first one went fast!

Our spooky cob webs that my Star put up!


1 8 oz. block of Philadelphia Cream Cheese (at room temperature)
1/4 lb. of Virginia Deli Ham diced (I like the Black Bear brand, but any brand will work)
1 cup of shredded cheese (I like the Cheddar Jack blend, you can also use cheddar cheese)

Preheat oven to 350 degrees.

Mix all ingredients together and spread in a 9-inch pie dish.

Bake for approximately 20 minutes and serve with crackers.

More spooky cob webs


Peppermint Ice Cream!


OK, I know it is early, but when I saw this at BJ’s yesterday, I got very excited and just had to buy it! Yes, my most favorite time of year is coming……Christmas! I know it seems early and the stores seem to display their Christmas decorations earlier and earlier every year, but I don’t care! I actually bought another Santa Claus (yes, I have an obsession with him and he is pretty much in every room of our home) and an adorable hand blown glass tree that goes great with him at Marshalls. I just could not resist.

Anyhoo….I look forward to this time of year, as I know Edy’s Ice Cream will be bringing out their Peppermint Ice Cream. If you love Peppermint, you really need to try this. The vanilla ice cream is so creamy and it has nice chunks of peppermint swirls…..oh my gosh, my lips are smacking right now! What I love most is that Deanna and I are the only ones who like it, so more for us, that is….if I save some for Deanna. πŸ™‚

So, if you will excuse me now, I cannot let this bowl of ice cream go to waste. πŸ™‚

Buffalo Chicken Wings


This is a recipe that my friend Melissa shared with me, but I did tweak it a bit. The Perdue chicken wings were on sale this week and we decided it was a perfect night to make them! They were so good and the family ate them all up! Nom, nom, nom!

We made two different styles, Spicy and Thai and we cooked them a little bit longer (20 minutes per side instead of 15 minutes), as we wanted them to be a little more crispier.


For Spicy Wings

1 bag Perdue Chicken Wings
1/2 cup Crystal (or your favorite) hot sauce
2 tablespoons butter

Thai Wings

1/2 cup World Harbor Thai Sauce
2 tablespoons butter

Preheat oven to 400 degrees

Place chicken wings on a rack on top of a baking sheet. Bake for 15 minutes, then turn over and bake for 15 minutes more. For more crispier wings, bake for 20 minutes each side.

Melt butter and hot sauce or Thai sauce in microwave for approximately 1 minute. Pour into a large bowl and add chicken wings, toss to coat.

Serve with blue cheese dressing.

Pumpkin Pie


This is THE absolute best Pumpkin Pie! I have had this recipe for years, but I am not sure where I got it from. Everything about it is just, just perfect. If you are looking for a really good pumpkin pie recipe, search no more! You have found it! Enjoy! πŸ™‚


1 (9 inch) unbaked Pillsbury Pie Crust
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 – 15 oz. can Libby’s 100% Pure Pumpkin
1 – 12 oz. can Nestle Carnation Evaporated Milk

Preheat oven to 425 degrees

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl, stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Cheesy Crock Pot Chicken


This one I just through together quick in the morning. I had chicken and some cheddar cheese soup and there’s dinner! So simple, moist and full of flavor. Shannon was skeptical but she did love it and said “all it needs mom is some hot sauce,” what else would she say. πŸ™‚


4-6 chicken breasts
2 cans Campbells cheddar cheese soup
Adobo seasoning

Spray the insides of the crock pot with Pam.

Rinse chicken breasts and pat dry. Sprinkle Adobo seasoning over both sides of chicken. Place in crock pot, pour soup over chicken, set on low and cook for 7 hours.

Tortilla Pizza


Tonight it was “everyone fend for themselves!” This is always my go to when I do not feel like making dinner. I have made this pizza so many different ways. You can be very creative with this dish and add whatever you like as your toppings. In the summertime, I like to add fresh tomatoes and make a white pizza on the grill. You can make the base with pizza sauce, ricotta cheese, black beans, whatever your heart desires and build it from there. This is one of my favorites, as I love, love, love refried beans, artichokes and roasted peppers.


1 whole wheat tortilla (or your favorite kind)
Vegetarian refried beans
Roasted red peppers
Marinated artichokes (cut up in pieces)
Fresh garlic
Mozzarella cheese
Dried basil (or fresh if you have on hand)

Preheat oven to 400 degrees.

Spread some refried beans over the tortilla to cover. Add roasted red peppers, artichokes, garlic, mozzarella and basil. Place on foil lined cookie sheet or directly on the oven grates and bake for approximately 20 minutes.

Buffalo Chicken Tenders


Believe it or not, but this is the first time that we ever made this dish. I don’t why we never tried to make them, but these came out absolutely perfect. I love that we used Panko, as it give them a nice crispiness. We all just couldn’t get enough. They made great leftovers. Just reheat them in a pan. I apologize for the pictures, not the best…..still hinting for a new camera πŸ™‚


1 1/2 – 2 pounds boneless skinless chicken breasts halved and cut into strips (or you can buy the pre-packaged tenders)
1 cup buttermilk
1/2 cup Crystal hot sauce (my personal favorite)
2 tablespoons butter
1 1/2 cups panko bread crumbs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons canola oil (you might need to add more)

Preheat oven to 300 degrees

In one bowl combine, panko, paprika, onion powder, garlic powder and pepper. In another bowl add the buttermilk. Dip chicken in the buttermilk and drain off excess. Dip in panko mixture.

Heat large skillet with 2 tablespoons canola oil, add chicken. Pan fry for approximately 5 minutes per side until cook through. Transfer to a rack on a baking sheet and keep warm in oven while working on the other batches of chicken.

Melt butter and add to the hot sauce. Place cooked chicken in a large bowl and pour hot sauce mixture over, toss gently.

Serve with a side of blue cheese dressing.

They were smoking hot, as you can see the steam coming off!

Sour Cream Bundt Cake


I love me a good bundt cake! I just found out that November 19th is National Bundt Cake Day, woo hoo! Who knew there was an actual day for bundt cake, crazy, but I love it! I will definitely be adding some different types of bundt cakes on here. My Star has an extreme sweet tooth. Me…not so much. I rather have some good bread and cheese for dessert. πŸ™‚

This recipe I got from my mom. She made me a binder of collection of recipes from my grandmother (her mom). My Dad (God rest his soul) made the cover and the back of the binder.

The front cover

My beautiful grandmother (God rest her soul). She was such a classy lady.

This truly was one of the best gifts my Mom gave me. Recipes hand written by my Grandmother. I will cherish it forever.

Over time, my Mom gave me more recipes that she had, as well as friends and my aunts. I too have added clippings from a ton of magazines, as well as a bunch I downloaded from the internet. Some I have made and others, well not yet. I love collecting recipes and cookbooks. My goal is start making some of these recipes that I have had stored in this binder for years.


1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.

Sift the baking soda and flour together.

I love this sifter! My mom gave it to me years ago and I cannot remember if this was originally hers or my grandmothers. Either way, I will never part with it.

Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.

Pour the mixture into a well greased and floured bundt pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Cuban Pork Chops


I will first tell you that I am not a huge fan of pork chops. Every time I made them either baked with sauerkraut (cause that is how mom use to make them when I was growing up) and applesauce on the side (I still don’t get the two together, which reminds me of a Brady Bunch episode when Peter would say in a funny voice…pork chops and applesauce), grilled or pan fried the flavor wasn’t there for me. They just tasted eh! I cannot remember the last time I bought them. I think I did over the summer and just grilled them with some seasoning, but I know my love really likes them so I searched for a flavorful recipe and I found this one. I found it on Foodnetwork and did some tweaking. I now believe that I have found the perfect pork chop recipe! Yes! These were so juicy and full of flavor. I love the hint of orange juice with the lime, so yummy!


1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) pork chops or in our case 8 thin cut pork chops
1 tablespoon black pepper
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
2 cloves garlic, chopped
4 tablespoons chicken broth

In a gallon-sized resealable plastic bag (or glass dish, as I did not have any large bags in the house), combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low.

Add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and broth. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Hawaiian Stuffed Chicken Breasts


This is a Star recipe! He created this dish from a few he found online. It was simply delicious, moist and full of flavor with a nice sweetness from the pineapples. Feel free to double the recipe if you have 6-8 chicken breasts. This dish is not as aesthetically pleasing as some of our others; however, where it lacks in appearance it more than makes up in flavor. It is now a new favorite in the family. We hope you enjoy it as well. πŸ™‚


2/3 cup hot water
2 tablespoons butter
2 cups Stove Top (in the canister) chicken flavor stuffing mix
1 (8 1/4 oz.) can crushed pineapple in syrup
4 boneless skinless chicken breast butterflied
1 medium pepper (green, red, or yellow) chopped
2 tablespoons brown sugar
2 tablespoons vinegar
1/4 teaspoon ground ginger

Preheat oven to 400 degrees

Mix hot water and butter in bowl, stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly in chicken.

Secure with toothpicks and place in 9-inch square pan. Top with any remaining stuffing. Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over chicken.

Bake for approximately 30 – 40 minutes, until thoroughly cooked.