Easy Quick Turnip Green Soup

 So I am the turnip green lover in our house. I absolutely love this soup but have been wanting to create a quicker version that makes a smaller amount. I think I've done this, it's not quite as good but close enough for me. A great recipe for those who live alone or that single turnip green lover!

Ingredients:

1 TBS minced onion
2 garlic cloves, minced
1  sm piece of hog jowl

1 cup frozen corn kernels
1 cup frozen black-eyed peas
2 TBS Chicken granules

2 cups water
1 teaspoon fresh ground pepper
1 27 ounce can of Turnip Greens
1 tablespoon vinegar pepper sauce, plus more for serving
Salt, if needed

Instructions:

Add all ingredients and bring to a slow boil.

Reduce heat, cover and simmer approximately 40 minutes on medium heat or until peas are well done.

Be sure to taste before adding pepper sauce and some canned turnips have it already in them, you don't want to make it too spicy.
Serve with additional pepper sauce if desired.

Now all you need is some hot cornbread!

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Quick, Easy, Gluten Free Mac and Cheese

So easy, a good side dish for when you need something quick to go with your meal.

Ingredients:

1 box of Annie's gluten free Mac and Cheese
2 TBLS Butter
1/4 Cup Milk
2 TBLS Cream Cheese
1/2 Cup Shredded Cheddar Cheese
Salt and Pepper to taste

Instructions:

Preheat oven to 350 degrees.
Prepare box mix according to directions but add the extra butter and cream cheese after it melts add the milk and shredded cheese, salt and pepper and mix well. Pour into a buttered casserole dish and bake until most liquid is absorbed, about 10 minutes.

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Pork Chops and Rice Casserole

Pork Chops and Rice Casserole

Ingredients:

6-8 pork chops, trimmed
1 tablespoon cooking oil
1 (19-ounce) cans cream of mushroom soup
3 cups chicken broth
2 cups uncooked instant brown rice

 

Instructions:

Preheat oven to 350 degrees.

Brown pork chops in a large skillet in cooking oil that has been heated at medium heat.

In a medium bowl mix cream of mushroom soup and chicken broth together—reserving 3/4 cup to pour on top of chops.

Add rice to remaining soup mixture, mixing well. Pour into a 9x 13-inch baking dish that has been sprayed with non-stick cooking spray.

Lay chops on top. Pour reserved soup mix on top of chops.

Cover with foil and bake at 350 degrees for 1 hour.

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Deli Style Chicken Salad

Ingredients:

1 to 1-1/2 cups real mayonnaise, or to taste

1/4 cup sweet pickle relish, undrained

1/2 teaspoon poultry seasoning

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly cracked black pepper, or to taste

4 cups cooked and shredded chicken

1 cup finely diced celery (about 2 ribs)

Directions:

In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss; adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.

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The Best Sloppy Joes Ever

Football is just around the corner and these would be easy for tailgating. Just put them in a crock pot plug it in on site and you are good to go! Beside being easy they taste great too! Are you ready for some football? I sure am!!

Ingredients:

1 pound Ground Chuck
1 small onion, Diced
1/2 cup Frozen Bell Pepper mixture, Diced
1 tsp minced Garlic
3/4 cup Ketchup
1/4 cup Water
1 TBS Brown Sugar 
2 tsp Prepared Mustard
Worcestershire Sauce, To Taste
Salt To Taste
Freshly Ground Black Pepper, To Taste (I use Bourbon Barrel Smoked Black Pepper)
Your Favorite Rolls or Buns

Directions:

Cook ground chuck until brown. Drain the fat and discard.

Add all ingredients to the meat and cook until all vegetables are well done.

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Gluten Free Lemon Blossoms

Such a simple little dessert just oozing with flavor. A great addition to your family reunion or a day at the beach this summer!

Makes: 5 dozen

Ingredients:

1 box your favorite gluten free yellow cake mix
1 – 3.4 oz box lemon pudding mix
4 eggs
¾ cup vegetable oil

Glaze:

3 cups powdered sugar (sifted)
Juice from one lemon (or 2 TB lemon juice)
5-6 TB milk (or more if you want a thinner consistency)

Directinos:

Preheat oven to 350 degrees, spray mini muffin tins with Bakers Joy.

With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.

Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.

Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove wax paper.

While the mini muffins are baking make the glaze you will need this immediately.

For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.

While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to wax paper.

Using a spoon, drizzle more glaze over blossoms, if desired.

Let sit for glaze to harden. Store in airtight container.

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Gluten Free Chocolate Peanut Butter Layer Bars

Ingredients:

1 box of your favorite Gluten Free chocolate chip cookie mix

1/3 cup butter, softened

1/3 cup peanut butter

1 egg

Filling:

1 1/4 cups semisweet chocolate chips

1/4 cup butter

1 package (8 oz) cream cheese, softened

2/3 cup peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer. 

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Slow Cooker Cinnamon Pecans

Ingredients:

4 cups of Pecan Halves
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
¼ teaspoon salt
3 egg whites
2½ teaspoons vanilla
3 tablespoons water

Directions: 

In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well.

Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.

Cook nuts on low for 3½ hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely (It could take up to an hour or two for all of the sugar to crystalize.

Store in airtight container.

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Gluten Free German Chocolate Bundt Cake

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Ingredients:
1 package Betty Crocker GF Chocolate cake mix
1 can Betty Crocker coconut pecan frosting
4 eggs
1 c. oil
½ c. water
1 (6-ounce) package milk chocolate chips
1 c. pecans; coarsely chopped

Instructions:
Preheat oven to 325 degrees. Mix all ingredients together by hand and pour into a well-greased bundt pan. Bake for 55-60 minutes. Cool in pan for 20 minutes before turning out.

This cake is wonderful, whether you make it gluten free or use a regular german chocolate cake mix.

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Parmesan Ranch Broccoli

Honey and I like our vegetables well done so I used frozen broccoli instead of fresh and we loved it, so easy and super fast.

Ingredients:

• 1 Family Size bag frozen Broccoli Florets if you want well done but if you desired crisp broccoli use 6 to 7 cups of fresh, stems removed
• 2 teaspoons dry Ranch dressing mix
• 2 tablespoons butter
• 2 tablespoons fresh grated Parmesan

Instructions:

1. Heat a large skillet over medium-high heat.
2. Melt butter in the skillet, then add broccoli. Stir to coat and cook for about 4 minutes, until broccoli starts to soften but still has a crisp bite to it.
3. Sprinkle Ranch mix over broccoli. Add about 2-3 tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer.
4. Sprinkle Parmesan cheese over broccoli and serve hot.

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Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

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Gluten Free Easy Creamed Peas

Ingredients:

    •    1/4 cup butter
    •    1/8 cup cornstarch
    •    2 cups milk
    •    1/2 teaspoon salt
    •   1 16-oz. bag frozen peas


Instructions:

In a medium pot, melt butter. Whisk in flour until smooth.

Add milk and cook over medium heat, whisking often, until smooth and thickened.

Stir in salt and peas, cooking over medium heat until peas are cooked as you like.

Adjust seasonings to taste (salt, and pepper or other herbs or spices if desired).

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One Pot Sausage Skillet Pasta

One Pot Sausage Skillet Pasta

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 8 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions:

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

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Candied Pecans

 Ingredients:

• 4 cups pecan halves
• 1 large egg white
• 1 tablespoon water
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon salt

Directions:

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper and set aside.
2. Add the pecans to a large bowl. Add the egg white and water to a separate bowl and whisk together well. Pour the egg white mixture onto the pecans and stir until all of the pecans are fully coated.
3. In another bowl, mix together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
4. Spread the pecans onto the prepared baking sheet in a single layer. Bake at 300°F for 45 minutes, stirring the pecans every 15 minutes.
5. Remove from the oven and allow to cool completely on the baking sheet.
6. Store in an airtight container.

These are great for a snack or gift giving.

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Super Easy Four Ingredient Apple Cake

I made this cake gluten free by using gluten free ingredients. So simple and we loved it!

Super Easy Four Ingredient Apple Cake

Ingredients: 

1 box, Gluten Free yellow cake mix, plus ingredients
2- 21 oz cans apple pie mix
1/2 cup (1 stick) butter
1/2 cup water
Whip Topping to Garnish

Directions: 

Preheat oven to 350 degrees. Spray 9 x 12 cake pan with non stick cooking spray Spread apples on bottom on the pan.
Make cake mix according to the box directions. Pour cake batter on top of apples.
Melt butter with water and pour on top of cake batter. Bake for 50-60 minutes or toothpick inserted comes out clean.
 

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Slow Cooker Mississippi Post Roast

This is so good and easy!

Slow Cooker Mississippi Pot Roast

Ingredients:

1 Beef Roast - Regular size
2 TBS Ranch Dressing Mix
2 1/2 TBS Brown Gravy mix
2 TBS Mushroom soup mix
1/2 Cup water
1 stick of butter (unsalted or salted....doesn't matter)

Instructions:

Place your roast in your slow cooker
Add mixes to water and wisp until mixed well. Pour over meat.
Cut the butter into pieces and place on met.
Place the lid on, cook on LOW for 7-8 hours
If you don't have as much time, I've cooked on High for 3 hours, then turned it to LOW for an hour or so and it turned out fine.

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Honey Soy Chicken Thighs

This was sooo good, don't let the picture fool you, I've got to work on getting a better colored dish.

Honey Soy Chicken Thighs

Ingredients:

2 pounds organic skin and; boneless chicken thighs
3 tablespoons olive oil
1/2 teaspoon chopped ginger
5 tablespoons raw honey
3 tablespoons soy sauce
4 cloves of garlic, minced
salt and pepper to taste

Directions:

In a mixing bowl combine olive oil, ginger, honey, soy sauce, garlic, salt and pepper, set aside.

Rinse and trim off all the fat from the chicken, then place it in the bowl with the marinade.

Preheat the oven to 425F.
Marinade chicken for at least 1 hour. Place chicken thighs and marinade on a cast iron or baking dish and bake for 45 minutes, make sure to flip the chicken on the other side 1-2 times, that way the chicken will be juicy & tender without dry top.

*Easily made gluten free by using gluten free ingredients!

Serve with rice or mashed potato, and make sure to pour the sauce over the chicken when serving.  It is yum!

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Chocolate Dream Chex Mix

I have not been blogging due to having an extensive hand surgery. I praise God that my hand is almost back to normal after many weeks of cast, braces and therapy.

I think this mix will be a new Christmas tradition for me. It did not last long both places I took it, I will make a double batch next time. It is simple and keeps a long time sealed in a tin for many Christmas parties, great for gift giving too!

Chocolate Dream Chex Mix

 Ingredients:

8 cups Chocolate Chex™ cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese's® Mini's Peanut Butter Cups
1 cup miniature marshmallows
1/2 cup Salted Carmel Chips
1/2 cup milk chocolate baking chips
1/2 cup vanilla (white) chocolate baking chips

Directions:

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute.

Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups and miniature marshmallows over Chex™ mixture.

Microwave Carmel chips starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth.

Microwave Milk Chocolate chips the same as above,  (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency)
 
Drizzle over the snack mixture. Then microwave the vanilla and drizzle it over mix.
Refrigerate until set. Break apart and store in tightly covered container.

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