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Hosted by Overwhelmed With Joy

Navy Beans & Ham

1 package of dried navy beans

1 pound of ham torn into pieces

Water (enough to cover beans)

Dash of Liquid Smoke*

Salt and Pepper to taste

In a crock pot add beans and enough water to cover them, soak overnight (no heat). The beans will soak up all of the water.
Turn crock on high heat add ham, liquid smoke, salt & pepper, and 2 cups of water. Leave on high for an hour so that it starts cooking well, then turn to low heat and continue cooking for an additional 6-7 hours or until beans are soft and mushy.

*

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Hosted by Overwhelmed With Joy

These make a great snack. You can make just one or enough for the whole gang.


English Muffin Pizzas

1 package (6) English muffins
1 can pizza sauce
1 8-ounce package shredded mozzarella cheese
Desired toppings

Preheat oven to 400 degrees. Split English muffins and arrange halves on a cookie sheet. Spread desired amount of sauce on each muffin half, top with favorite toppings. Bake for 5 to 10 minutes, until cheese melts.

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Hosted by Overwhelmed With Joy

Peanut Butter Cup Bars

1 C. butter, softened
1 1/2 C. graham cracker crumbs
1 box powered sugar
1 (6 oz.) pkg. chocolate chips
1 C. regular (or crunchy) peanut butter

Mix butter and peanut butter. Add sugar and crumbs; mix well (mix with hands).

Press into a 9 x 13-inch pan. Melt chocolate bits and spread quickly over top.

Chill and cut.

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Bacon Dip

Hosted by Overwhelmed With Joy

Ingredients:


1 cup Mayonaise
1 cup Sour Cream
1 tomato seeded and diced
1 cup real bacon bits

Bread

Method:

Combine all in small crockpot. Heat on low for 1 hour before serving. Serve from crock with bread pieces for dipping. Serves 10.

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Hosted by Overwhelmed With Joy

Marshmallow Confetti Crackers

 

Ingredients:

Saltine Crackers (or Ritz)

Peanut Butter (creamy or crunchy)

Marshmallows (regular or mini)

Cinnamon

Chocolate chips

Method:

~Place crackers on a cookie sheet, spread peanut butter on each cracker, then add a few chocolate chips on top of that. Then stack 1 regular marshmallow or a few mini marshmallows on top and lightly sprinkle with cinnamon. Place in oven on broil until they get gooey. Serve warm.

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Seafood Stuffed Shells

Seafood Stuffed Shells

Ingredients for mixture:

1 box of jumbo shells

15 oz of frozen spinach

1 cup of shredded mozzarella cheese (or Italian 4 cheese blend)

1 cup of ricotta cheese

6 oz of lump crab (or imitation)

6 oz of shrimp (little salad shrimp work well)

1 green pepper, finely chopped

1/2 tsp salt

1/2 cup of garlic and herb lovers parmesan plus cheese (by Kraft)

Ingredients for sauce:

2 cloves of garlic, minced

2 T butter

1 T cornstarch

1/4 tsp black pepper

Dash of salt

1/2 cup milk

4 T dry white cooking wine

2 T grated parmesan cheese (you can use the garlic lovers cheese from above)

Method for shells and stuffing:

Cook Shells, cook spinach and drain (press any extra water out of the spinach with a paper towel)

Mix everything from mixture together in a large (very large bowl)

Stuff the shells full of the mixture

Place in a greased lasagna pan an set aside

Preheat oven to 375 degrees

Method for sauce:

In med sauce pan cook garlic and butter for 60 seconds. Stir in cornstarch, black pepper and a dash of salt. Add milk, all a once. Cook until thickened and bubbly(stir every few seconds) Add wine and cook an additional 2 minutes.

~Spoon sauce over shells and sprinkle with parmesan cheese. Cover pan and bake at 375 degrees for 25 to 30 minutes.

Serve with a Tossed Salad and Garlic Bread

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Broccoli Casserole

Broccoli Casserole


Ingredients:

2C Shredded Sharp Cheddar Cheese

1/4 C Mayo

2 Cans of Cream of Chicken Soup

2 large eggs

2 heads of fresh broccoli

1 large can of Frenches Dried Onion Rings

Salt and Pepper to taste

Method:

~Preheat oven to 350 degrees

~Cook the broccoli and drain it very well, then chop it up in a large bowl. Add all other ingredients except for the Frenches onion rings and stir together well.

~Pour mixture into a casserole dish and cover. Bake on 350 degrees for 25-30 minutes.

~Remove from oven and sprinkle the Frenches dried onion rings onto the top of casserole making sure they cover it well.

~Place back in the oven, uncovered, on broil for 2 to 3 minutes until onion rings turn golden brown.

Serves 6 -10 as a side dish

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