Pineapple Pie

Ingredients
1 serving Ready Crust 2 Extra Servings Graham Cracker Pie Crust (9 Oz)
11 oz sweetened condensed milk
20 oz canned crushed pineapple in juice
8 oz Cool Whip Whipped Topping

Instructions
Mix condensed milk, pineapple (drained very well), and cool whip together. Pour mixture over graham crust.

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This recipe is very easy and anytime I make it I get awesome reviews and everyone wants the recipe!

Bacon Cheddar Dip

SERVINGS: 10
TIME: Prep: 5 min. + chilling

Ingredients:
* 2 cups (16 ounces) sour cream
* 1 cup (4 ounces) finely shredded cheddar cheese
* 1/2 cup ranch dressing
* 2-3 oz. bacon bits
* Crackers and/or assorted fresh vegetables

Directions:
In a large bowl, combine the sour cream, cheddar cheese, ranch and bacon bits. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables. Yield: 2-1/2 cups.

This dip is absolutely fabulous and is so easy to make. Everyone will be asking for the recipe.

Homestyle meatloaf

WW POINTS® Value | 7
Servings | 6

Ingredients
1 pound cooked ground beef
2 large egg(s)
1 cup Bread Crumbs, Plain
1/4 cup grated Parmesan cheese
1/4 cup onion(s)
1 Tbsp Italian seasoning
14 oz marinara sauce

Instructions
1. Heat oven to 350 degrees F. In large bowl, mix all ingredients except marinara sauce. Add 1 cup marinara sauace; mix well.

2. Press mixture into ungreased 8 X 4 inch loaf pan.

3. Bake at 350 F for 40 minutes. Pour remaining marinara sauce over meatloaf. Bake an additional 15 to 20 minutes or until meat is well browned and firm. Let stand 10 minutes before serving.
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I have had to search for a recipe for no ketchup in a meatloaf recipe and finally accomplished it since my husband does not like ketchup at all. It turned out very good-better than I expected!

Carnation Creamy Cheesy Mashed Potatoes

INGREDIENTS:
2 pounds potatoes, peeled, cut into 1-inch chunks
3/4 cup NESTLE® CARNATION® Evaporated Milk
1/4 cup butter or margarine
1 cup shredded Cheddar cheese
1/8 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste

DIRECTIONS:
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Stir in cheese. Season with salt and pepper.

NOTE: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.

You cant have fried chicken without the mashed potatoes of course:)

All-Star Muffins

Just had to repost this so I will remember this later. Found these on Christy's Kitchen Creations and they look so delicious!

All-Star Muffins

3 1/2 cups all-purpose flour or cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
10-ounce bag of Heath bar bits
1 1/2 cups chocolate chips

Preheat the oven to 400 degrees and lightly grease 16 muffin cups or use paper liners.

In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.

In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.

Add the Heath bits and chocolate chips to batter.

Fill muffin cups and bake for 18-24 minutes, until a cake tester inserted in the center comes out clean.

Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)

Source: The King Arthur Flour Baker's Companion

Chicken Salad

WW POINTS Value | 6 (ran this through WW when I was still on it)
Servings | 7

Ingredients
5 boneless chicken breast, 3oz
5 whole hard-boiled egg(s)
3 Tbsp mayonnaise
1 Tbsp sugar
5 Tbsp relish
2 Tbsp onion(s)
1 Tbsp celery
1 Tbsp table salt
1 Tbsp Pepper

Instructions
Boil eggs and chicken. After they are finished tear the chicken into small shreds. Combine the mayonnaise, sugar, relish, onion, celery, salt and pepper. After combining these together cut the boiled eggs into small pieces. Use the white and yellow part of the egg.

Serve on sandwiches.
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This is one of my husbands favorites from his grandmother. He is always asking me to make it and I finally got the recipe to make it. Its a different recipe with the sugar but it makes a HUGE difference!

Paula Deen's Southern Fried Chicken

Ingredients
Paula Deen’s House Seasoning (you can really use about any seasoning)
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs

Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Prep Time: 10 minutes
Cook Time: 14 minutes
Difficulty: Easy
Yield: 6-8 servings

You dont know what the south is about until you have had some fried chicken!

Baked Pork Chops

Ingredients
4 pork chops
3/4 teaspoon garlic powder
3/4 teaspoon seasoning salt
1 egg, beaten
3 tablespoons all-purpose flour
3/4 cup Italian style breadcrumbs
2 tablespoons olive oil
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1/3 cup 1% low-fat milk
2 tablespoons white wine

Directions
1) Preheat oven to 350 degrees F (175 degrees C).
2) Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3) Place the beaten eggs in a small bowl.
4) Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5) Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.

6) Transfer the chops to a 9x13 inch baking dish, and cover with foil.
7) Bake in the preheated oven for 1 hour.
8) While baking, combine the cream of chicken soup, milk and white wine in a medium bowl.

9) After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
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Not too difficult to make and tastes amazing!

Mississippi Magazines Bourbon-Pecan Cupcakes with Bourbon-Brown Sugar Buttercream

Cupcakes
¼ cup shortening
¼ cup butter, softened to
room temperature
1 cup light brown sugar
3 eggs, separated, at room temperature
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¹/8-¼ cup bourbon
1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream
½ cup packed light brown sugar
¼ cup butter
1-3 tablespoons bourbon
3 cups confectioners’ sugar
toasted pecan halves for garnish

Cupcakes: Preheat oven to 350 degrees. Beat shortening, butter, and light brown sugar at medium speed in a large mixing bowl until light and fluffy. Add yolks, one at a time, beating well after each addition. Sift together the flour, baking soda, and salt. Add flour mixture alternately with the buttermilk and bourbon, beginning and ending with the dry ingredients. Stir in pecans. Beat egg whites at high speed in a medium mixing bowl until stiff. Gently fold whites into the cake batter. Line a muffin tin with paper cupcake liners. Fill each muffin cup about ¾ full with batter. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.

Bourbon-Brown Sugar Buttercream: While cupcakes are baking, heat light brown sugar, ¼ cup butter, and bourbon
over medium heat in a medium-heavy saucepan, whisking often, until butter melts. Continue to cook until mixture begins to boil; boil one minute, whisking constantly. Remove from heat and cool completely. In a large mixing bowl, beat one cup softened butter on high speed until smooth and fluffy. Beat in the cooled brown sugar bourbon mixture until smooth. Beat in three cups of confectioners’ sugar, one cup at a time, until smooth. Frost or pipe each cooled cupcake with a generous amount of the frosting. Top each cupcake with a toasted pecan half, if desired. Refrigerate any remaining frosting for another use.
Yield: 18 cupcakes.

Mississippi Magazines Grany Poo’s Hushpuppies

Your not from the South unless you have had some good hushpuppies!

1 ½ cups self-rising cornmeal
¼ cup all-purpose flour
¼ teaspoon soda
1 teaspoon salt
1 tablespoon sugar
½ teaspoon Cayenne pepper
2 cloves garlic, finely minced
¼ cup of dehydrated chopped onions (from a jar)
1 tablespoon horseradish
1 egg, lightly beaten
¾ cup buttermilk
¾ cup beer

Mix all ingredients well. Batter should be thick. Let rest for 10 minutes and add equal parts of buttermilk and beer if batter is too thick, or cornmeal if too thin. It needs to be of a consistency that will hold together when dropped in hot oil, about 350 degrees. Drop heaping tablespoon of batter into deep hot oil and fry until golden brown, rolling over so both sides are browned. Good with Turnip greens, soup, vegetables, or fried fish.
Yield: 24 hushpuppies

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Also in the Mississippi Magazine and won the bread award for best

Mississippi Magazines Pound Cake

1 (18.25 oz) Duncan Hines Coconut Supreme Cake mix
2/3 c sugar
2/3 c oil
1 c sour cream
4 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Combine cake mix and sugar with mixer. Add oil, sour cream, eggs, and vanilla and beat for 2 minutes. Pour batter into greased and/or floured heavy Bundt pan and bake for 45 minutes. Do not open the oven. Remove from oven to wire rack. Cool 10 minutes and remove from pan. May dust with confectioners sugar. Yield 12-16 servings

Note: may sink a little in the middle. In my oven, cooks better on the upper rack.

Preparation and cleanup time: 30 minutes

You can also substitue the cake mix for Spice Cake Mix with a basic cream cheese frosting.
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Recipe was in the Mississippi Magazine May/June 2009 episode and was the grand prize winner-Peggy's Pound Cake.
Both (regular and spice cake mix) were brought to a teacher seminar we had and they were amazing. I havent made it yet but plan to soon and will share pictures. I do think the regular one is better though.

Cooking Light Magazine's Chicken Parmesan

4 skinned, boned chicken breast halves
1 egg, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese


1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Dip chicken in egg; dredge in crumbs.

3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.

4. Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

Makes 4 servings

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This recipe me and hubby loved and he is a very picky eater. It turned out better than I expected! I will have to take pictures next time I make it, its delicious!

Snicker Bar Brownies

These are absolutely amazing!

Ingredients:
1 pkg. German chocolate cake mix
3/4 cup margarine, melted
2/3 cup sweetened condensed milk
1 pkg. (lg.) miniature Snickers bars
1/2 c water

Directions:
Mix cake mix with melted margarine, water, and condensed milk. Spread out 1/2 of the mixture into a 9x13-inch pan. Bake at 350°F for 10 minutes.

Meanwhile, slice candy bars into little slices. Lay these on top of the baked mixture.


Spread the remaining mixture over top the sliced candy bars. No need to spread it on top to make it smooth.

Put it back into the oven and bake it at 350°F for 20-30 minutes.

Paula Deen's Symphony Brownies

No better way to get a cooking blog started with Brownies and Paula Deen!


Ingredients:
1 17.6 ounce pkg brownie mix with walnuts
3 6-ounce Symphony candy bars with almonds and toffee chips
Directions:
Prepare the brownie mix according to package directions. Spray a 13 x 9 pan with cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely before cutting. Makes 24 large or 48 small brownies.

New Site

I have two other sites and thought it was about time to start a recipe one. I love cooking and getting new recipes. If anyone has one they would like to share please email me at amberwallace03@gmail.com or leave a comment and Ill be happy to repost with your information. If you have a recipe site that you like please post I always enjoy getting new recipes!