Wednesday, December 31, 2008

Dana's Easy cream Cheese Pie

Our friend Dana has the easiest, tastiest recipe for pie that we have ever tried. We made a cherry and a blueberry for CHRISTmas dinner and they were a hit with everyone who had a slice. Try it for yourself. One bite and you'll be hooked.

(blueberry pie filling was used on this pie)

Dana's Easy Cream Cheese Pie
2 (8 oz) pkg. softened cream cheese
2 cups sugar
1 (16 oz) container cool whip
2 deep dish graham cracker crumb crusts
2 cans each of pie filling (flavor to your choice; we like blueberry and cherry)

In a small bowl mix together softened cream cheese and sugar until smooth. Fold in cool whip. Divide batter evenly and pour into pie shells. Top each pie with canned pie filling. Chill for 1-2 hours.Serve chilled. Yields: 2 pies

Click HERE for printable recipe

Monday, December 29, 2008

Christmas Shepherd's Pie

Trying to utilize our CHRISTmas leftovers, I thought today would be a great day to make a shepherd's pie. I added a little extra ingredients that make it different from the usual shepherds pie, but none the taste just as great.

Christmas Shepherd's Pie

1/2 lb. cooked turkey - diced
1 can whole kernel corn - drained
1 1/4 cup leftover cooked green beans
2 cups leftover cooked stuffing
1/2 tsp. dried sage
1 (12oz) jar chicken gravy
1/2 c. jellied cranberry sauce - sliced
1 pkg. mashed potatoes - prepared (or 2 cups leftover prepared mashed potatoes)
1/2 c. grated cheddar cheese

Preheat oven to 350* Grease a 2-3 qt. casserole dish and set aside.

In a medium size mixing bowl, combine turkey, corn, green beans, stuffing, sage and gravy.

Stir to mix well (ok, I admit it doesn't look too appealing, but trust me on this.)

Pour into prepared casserole dish.

Layer cranberry slices on top of turkey mixture.

Next spread prepared mashed potatoes over cranberries.

Top with a layer of grated cheese.

Bake at 350* for 25-30 minutes until cheese is melted and casserole is bubbly.

Click HERE for printable recipe

Tuesday, December 16, 2008

Shelby Lynn's Favorite Oatmeal Doggie Cookies

I haven't had much time to do any baking the past few weeks with all that's going on, so when tonight gave way to some extra spare time, I started working on our fur babies Christmas gifts. We have one dog (Shelby Lynn) that has completely turned her nose up on store bought treats, so in order to give her something special I have to make them for her. Geesh! Picky little thing *grin.* But I love her. So here is one of her favorite things to snack on...

Shelby Lynn's Favorite Oatmeal Doggie Cookies

1 c. uncooked oatmeal
¾ c. cornmeal
3 c. whole wheat flour
¾ c. powdered milk
½ c. margarine
1 tsp. bouillon granules
1 ½ cup homemade chicken broth
1 beaten egg

Preheat oven to 325*

Dissolve bouillon in meat broth, then pour into a large mixing bowl.

Add margarine & oatmeal & stir. Let sit 5 minutes to cool.

tir in powdered milk, cornmeal & egg.

Add flour, 1/2 cup at a time, mixing well after each addition.

Turn dough out onto a lightly floured surface. Knead until smooth.

Roll dough out to 1/2" thickness & cut into shapes freehand or using a cookie cutter.

Place onto a silpat lined or greased cookie sheet.

Bake 50- 60 minutes, allow to cool & dry out until hard.

ield: Using a 3" dog bone cookie cutter I average about 35-37 cookies.

Click HERE for printable recipe

Wednesday, November 19, 2008

Tator Tot Casserole

This is such an easy meal to make, and it calls for ingredients that are usually on hand already. Many of you have probably made this old stand by for sometime now, but I have heard recently that there are a few who have never heard of it nor tried it. So this is for the newbies. (we were all new to it at one time, so bare with me.) *grin*

Tator Tot Casserole
2 lbs. ground beef
1 family size can cream of mushroom soup; undiluted
2 cans evaporated milk
1 small bag frozen tator tots
1 cup grated cheese (optional)

Brown meat in a medium size skillet. Drain fat.

Transfer drained meat to a casserole pan. Set aside.

In a medium saucepan combine soup and milk. Stir over medium heat until blended well and warmed thoroughly.

Top with a layer of tator tots.

Pour soup mixture over meat in casserole. Evenly sprinkle with grated cheese if using.

Bake at 350* for 35-45 minutes or until tots are golden and sauce is bubbly.

Click HERE for printable recipe

Thursday, November 6, 2008

Bread & Butter Pickles

Today hubby and I went to the vegetable farm and picked up some goodies. One of those were 5 lbs. of cucumbers. Since they were priced well below the grocery store fees, I thought I'd make up a batch of Bread & Butter pickles.

Bread & Butter Pickles
5lbs. small cucumbers, thinly sliced
3 very large yellow onions (about 3 lbs. total), thinly sliced
1/2 c. canning salt**
ice cubes
4 c. sugar
5 c. cider vinegar
2 T. mustard seed
2 tsp. ground turmeric
2 tsp. celery seed
9 pint jars with bands & seals

Place sliced cucumbers & onions in the sink. Sprinkle with canning salt. Toss to coat.

Layer ice cubes over cucumber & onion mixture. Let stand for 2 hours. Do not skimp on this step as this helps ensure crisp pickles. Drain and rinse well.

Wash jars, seals & bands then sterilize in water bath canner by bringing water to a full rolling boil and allowing to boil for at least 15 minutes. I also like to boil my jar tongs, funnel & magnetic lid wand.

In a large pot combine vinegar, sugar, mustard seed, celery seed and turmeric.

ring mixture to a boil and let boil for 5 minutes.

Add cucumber & onions and bring to boil again.

Remove mixture from heat and ladle into hot jars. Leave 1/4" head space when filling. Wipe rims clean with a damp towel and place on lids & seals. Tighten until only finger tight. Do not over tighten.

Place jars back into water bath canner and fill with enough water to cover jars. Cover with lid and bring to a boil. Once water has come to a full rolling boil start timer for 10 minutes. Process for the full 10 minutes.

Remove from canner and allow to cool. As jars seal you will hear the lids make a "ping" sound. If jars do not seal, remove lid and seal and start with a new set. Begin processing procedure again. Let jars cool completely and store in pantry or any other cool dry place. Enjoy!

Click HERE for printable recipe

** What is the difference between canning salt & table salt? can I use them interchangeably? For the answer go here then scroll down to questions #12 & #13.