Chocolate Chip Pie

Here is another yummy masterpiece from Paula Deen. It is very rich but oh so good with  scoop of vanilla ice cream!! 


1/2 c sugar
1/2 c brown sugar
2 eggs, beaten
1 stick of butter, melted and cooled
1 c pecans
1 c semisweet chocolate chips
1 t vanilla extract
1 unbaked 9 inch pie shell


Preheat oven to 325.
Mix sugar and flour together in a bowl; add eggs, butter, pecans, chocolate chips, and vanilla, and stir. Pour into unbaked pie shell and bake for 45 to 60 minutes or until set. 


Serve with vanilla ice cream or whipped cream. 

Enjoy!!

Bean Soup

Here is a recipe from my dear friend, Sabrina. She just posted it to her blog too (LouLou Sucre) Y'all will love this one. I made it for dinner on Christmas eve and it was prefect because it was easy, filling, and taste great. I served over rice with cornbread.

2 cans Great Northern Beans

2 cans Ranch Style Beans with Jalapenos

1 can Campbell's Bean with Bacon Soup

2 cans water

1 pound smoked sausage, cut into bite-size pieces (I used Down Home Green Onion)

1 onion, chopped

1 bell pepper, chopped

salt and pepper to taste

Combine all of the ingredients in the crockpot and cook on high for at least 4 hours.  If cooking 8 hours, reduce heat to low. 

Note: I have also made it in a stockpot on the stove. Bring all ingredients to a boil then simmer for 1-2 hours. 

Enjoy!!

Gingerbread Pumpkin Trifle

Thank you Paula Deen for making my Thanksgiving that much better!

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Enjoy!

Mini Chicken Pot Pies

Here is another Pinterest (via Between 3 Sisters) recipe and it is awesome! I am not a chicken pot pie fan but this is delicious and healthy! So easy which is what I love. 


1 can of reduced fat biscuits (10 count)

1 cup cooked chicken breast, diced (I used 1 medium breast)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
1 teaspoon dried parsley flakes

1 teaspoon of onion powder
1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Pinwheels

This recipe is great for showers, football games, parties, etc. They are always gone before the end of the party! You cannot eat just one. Thanks to my friend, Laura, for sharing her recipe.

2 pkg jalapeno cheddar tortillas
1 pkg cream cheese, softened
1 cup mayo
1 cup sour cream
1 box frozen chopped spinach, drain well
3-5 green onions, chopped
1 pkg fiesta ranch dip


Mix all together and spread thin layer on tortilla. 

Roll up and slice into 1 inch wheel. 

Serve with Albert's hot sauce. It taste best with these. Enjoy!!

Green Bean Casserole

Here is another staple from Lee's family. His mom and grandma really have the best recipes! This is one of my favorites that I make year round. This is one I can't have just at Thanksgiving.

I can't believe I'm giving this secret away.... It is always a hit and I get asked "what is different about this green bean casserole?!" Well lady and gents... it's all in the cheese. Libby made this one time and I've made this way ever since. I like to make it when we have steak, chicken, or any dish. Not just during thanksgiving. I don't think I could go all year without this one.

2-3 cans of green beans
1 can of cream of mushroom soup
1/2 of a small pkg of Velveeta pepper jack cheese
Milk (I don't usually measure so I'd say 2/3 a cup.... You want a thick soupy mixture)
Few splashes of Worcestershire
garlic salt
pepper
Fried onions

In a saucepan, melt cheese, soup, milk, Worcestershire, garlic salt, and pepper. Pour drained beans into a casserole dish. Pour melted mixture over top of beans. Bake at 350 for 25-30 minutes. Add fried onions and cook until browned.

Sweet Potato Casserole

Here is another one of Lee's family recipes. His grandma, Meme, has tons of great recipes and this is one that we ALL love!

OK now really folks..... I can't tell you how many people are scared of yams. Either it's just the name or something your great aunt used to make that made you resent them for life. It is time to get over your fears... and it can be done with this dish!!! The picture really doesn't do it justice! A little true life story for you.... My dad and sister have NEVER EVER eaten sweet potato casserole at thanksgiving. I would b/c my aunt made the one with the big marshmallows and I loved that. I made this last year for my family. Laura and dad were the first to go back for seconds on this one. The ones who HATE yams! Yeah... so that should tell you a little something about this dish. And let me tell you... the topping of this dish is the best kept secret. It is crunchy pecan sugar heaven. Just try it. 

3 cups of sweet potatoes, mashed
1/2 cup butter, melted
1/2 cup sugar
2 eggs beaten
1/3 cup milk
1 t vanilla

Mix the above ingredients together and put in a casserole dish.

Topping:
1/3 c butter, softened
1 c light brown sugar
1/2 c flour
1 c chopped pecans (optional)

Mix and sprinkle on top of sweet potatoes. Bake at 350 for 20-25 minutes. Can be made ahead and frozen. 

Broccoli and Rice Casserole

This is a recipe from Lee's family. They do not have a gathering during the holidays without it.

This is my go to dish when it comes to gatherings during the holidays. If it's at work or friends house, this is ALWAYS a hit!! I had to write this recipe down and make 6 or 7 copies last year. It's just good. You can always add chicken to it and make it your main course. When I'm in a hurry sometimes I'll use seasoning blend for the veggies and it's just as good.

1 stick of butter
1 onion, chopped
1 celery stalk, chopped
1 pkg of frozen chopped broccoli
1 can cream of chicken
1 cup of grated cheese or 1 small jar of cheese whiz (I use the cheese whiz)
1 1/2 cups cooked rice (I use 2 boil in the bags)
Tabasco to taste
salt/pepper to taste
bread crumbs


Preheat oven to 350. Start the boiling process of rice. In a large skillet, saute the onions and celery in butter until the vegetables are clear. Cook broccoli according to pkg; drain well. Mix broccoli with soup and cheese; add to celery and onions. Stir in rice; season and mix well. Put into a greased casserole dish; top with bread crumbs. Bake 45 minutes. Can be mixed ahead and frozen.

Bean Dip

Here is another good dip from Pinterest!!

Ingredients:

2 cans (16 Oz) Refried Beans

1 can (10.5 Oz) Diced Tomatoes (see notes)

1 Tablespoon Taco Seasoning

4 cups Shredded Colby-jack Cheese (see notes)

Directions:

Preheat oven to 325F degrees.

Drain excess juice from tomatoes.

In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.

Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.

Bake for 20-25 minutes until thoroughly heated through. Add remaining cheese on top of dip and bake for another 5 minutes until cheese is melted.

Serve warm with your favorite tortilla chips.

Cook’s Note: This is the basic recipe but you can definitely turn up the heat and flair with this. Use a can of tomatoes with diced green chiles (like Rotel) to turn up the heat or try using Pepper Jack cheese. Also, try spreading an 8 ounce block of softened cream cheese on the bottom of the dish first before spreading the bean dip on top. Throw in a small can of diced olives and you have a warm dip that is similar to a 7 layer dip. This dip still tastes great when it has cooled.

Butterfinger Pie

Y'all can thank Pinterest for this one.... 

7 butterfinger candy bars, crushed (set aside 1 for topping)
1 (8oz) package of cream cheese, softened
1 (12oz) Cool Whip
1 graham cracker crust


Mix first 3 ingredients together. 

Pour in pie crust. Top with more crushed butterfinger. Chill. 

Enjoy!! (Yes, it's that easy)