These are another holiday favorite of my husbands, his Mom makes them for Christmas or New Years. Even my boys who are not usually mushrooms eaters can't skip these.
Mountain Man Egg Casserole
These are flash back to my childhood and dear family friends Enoch, Emmy & Becky whom we would visit each year at Christmas time with my Grannie. They always had these scrumptious little tart shells filled with raspberry jam and fresh whipped cream. Yummy. You can't eat just one I promise. You'll have to get a mini tart/pastry pan, they come in all shapes and sizes. These are perfect to impress a group and not that hard to make. Enjoy!
My mom is not a dairy lover. Cheese is low on her list and cheese balls with lots of different cheese in them are not her style. This recipe is simple but packed full with delicious flavors. We enjoy both of the cheese balls posted on Christmas Eve. You can use thinly sliced ham instead of budding chipped beef and it tastes just as good.
This cheese-ball is my Grannie Williams Recipe. Every year around Christmas/New Years we enjoyed it growing up. We still devour one each year at my parents on Christmas Eve. I can't open a box of Wheat Thins without memories of this cheese-ball and my childhood enveloping me.
Divinity is one of those treats I remember from my childhood. This is the recipe my mom used to make for us. It is actually quite simple and a fun thing to try if you are looking for something new.
This is another one of Dena's recipes. She tells me her family are not generally stuffing eating folk, but this cheesy recipe is devoured and she's asked to bring it year after year! I can't wait to try it.
Dena brought a delicious pasta salad to work a few weeks ago so I made it to take to a family gathering. ( I added grapes to her recipe since the dressing is sweet and I had them on hand) My hubby and kids taste tested in small bowls and asked for more. I told them they'd have to wait for the party. Enjoy!
Wilted Lettuce or Swiss Lettuce is a family dish passed down since my ancestors were in Switzerland. Every year at thanksgiving we enjoy this salad. When I asked my mom for the recipe she told me it was one that my Grannie had taught she and my aunt Jonna Lu to make and that as far as she knew there was no formal recipe written down. So here is what we came up with.
Friday my kids and their friends decorated turkey cookies. I made the cookies with my Mom's recipie, but I cheated and bought the frosting. I got home with the yellow squeeze tub and had forgotten to buy the tip that goes with it, we improvised with a ziploc baggie.
My aunt Lisa has the best recipe ever for Sweet Potatoes, its more like a dessert and I promise you can't resist going back for another spoonful. She gets assigned to bring them to our thanksgiving feast every year because no one can top them, they're divine. When I asked her for the recipe this was her response. "You mean the quadrupled recipe for luscious pecan/buttery topping with the single recipe of sweet potatoes underneath?"Ingredients for Potatoes:
3 C. Sweet potatoes, cooked and mashed (4-6 small sweet potatoes, about 2-2.5 lbs.)
1 C. Sugar
2 Eggs
1/2 C. Butter
1 tsp. Vanilla
1/3 C. Milk
Mix ingredients and pour into shallow (9 x 13-in) pan. (The shallower the pan, the better because then you end up with fewer potatoes and more topping.)
Ingredients for Topping
1/2 C. Butter
1/2 C. Flour
1 C. Light brown sugar
1 C. chopped pecans
(NOTE: You might as well just double the topping ingredients because if you don't, you'll wish you had. In fact, in all honesty, I'd go as far as to triple or quadruple the topping ingredients, although at that point, you could probably just leave the sweet potatoes out altogether. Why bother with a vegetable at all?)
Mix topping ingredients together. Spread on top of potatoes and bake at 375 degrees for about 25 minutes (maybe longer).
If you love rhodes rolls like I do these treats are sure to please. I nabbed these three recipes because I plan to try them but check out all the others on the Rhodes site, they have some fun ideas!! By the way, what's brewing on the menu at your place for Halloween? Please share!
Rhodes™ Cinnamon Roll or Rhodes Anytime!™ Cinnamon Roll
icing, included with rolls
black sugar sprinkles
candy eyes
black gum drop
corn syrup
black licorice laces
Microwave or bake roll following instructions on package. Let cool 2 minutes. Spread icing over roll and sprinkle with black sugar sprinkles. Place gum drop by the side of the roll and secure with a toothpick. Press eyes into gum drop with corn syrup. Cut 8 licorice legs 3-4-inches long. Poke holes in both sides of roll and press licorice legs in them.
8 Rhodes™ Dinner Rolls, thawed to room temperature
1/3 cup pizza sauce
8 string cheese
sliced olives
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 3-4-inch circle. Place on a sprayed baking sheet. Top each one with about 2 teaspoons pizza sauce. Poke each one several times with a fork to prevent bubbles from forming. Bake at 350°F 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips. Remove pizzas from oven and place 2 olive slices on each for eyes. Layer cheese strips in random fashion to resemble mummy bandages. Trim any strips that are too long. Return to oven and bake an additional 1-2 minutes to melt cheese slightly.
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Yummy Mummy Dogs
Ingredients:
Rhodes™ Dinner Rolls, thawed but still cold
bun length hot dogs
mustard
For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.
This super simple recipie is one my mom always made when I was growing up. You can throw it together in a few minutes and the apples are in season right now!
Ingredients
1 1/2 cups sour cream1 1/2 cups salsa
Cooking spray6 cups cooked rice
16 oz can black beans, drained and rinsed3 cups shredded cheddar cheese, divided
2 cups crushed tortilla chipsDirections
In medium bowl, combine sour cream and salsa; set aside.
Coat a 13x9-inch baking dish with cooking spray. Layer bottom of dish with 3 cups rice.Top with half of the sour cream mixture, then with 1-1/2 cups cheese. Add layer of beans, remaining rice, and remaining sour cream mixture. Bake at 350 degrees 15 minutes; remove from oven.
Mix remaining cheese with chips and sprinkle on lasagna. Return to oven and bake 5 minutes, or until cheese melts.
These are such a quick and easy recipe to do with kids. Perfect for a Halloween party or a treat to give to friends.
Ingredients
1 (19 oz) Fudge Brownie Mix
1 1/2 cups cold milk
1 (4-serving size) Vanilla Flavor Instant Pudding
few drops red food coloring
few drops yellow food coloring
Directions
Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. ( You want them thick) Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle. Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Stir in a few drops of food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to frost. Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.
Thanks to Dena for sharing this great recipe!
For any of you locals that like Maddox Resuraunt here is a greast Thousand Island dressing recipie my mom made for us all the time growing up. It's always nice to shake up the ranch routine a little. 
This morning the kids and I made a new breakfast casserole. I had unexpected surgery on my knee last weekend so we have not been cooking much this week, but today since we were not in a hurry to get anyone out the door decided to try something new. The kids were great helpers and Taylor (my 8 year old) took pictures of the finished product. It was delicious and we'll be making this one again!8 bacon
1 (8 oz.) Italian bread, cut into 1-inch cubes
8 eggs
1 tsp ground mustard
1/4 tsp pepper
Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
Beat eggs in medium bowl until foamy. Add milk, mustard, salt and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 45 minutes or until center is set and top is golden brown.
Preheat oven to 350. Cream butter until light and fluffy. Add the sugars and Nutella then mix well, scrape down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds. Sift together the flour, cocoa, salt, and baking soda Add to the butter mixture, fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes. Spoon tablespoon-sized drops of dough onto cookie sheets. Bake at 350 for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a rack to finish cooling.
Makes 6 dozen.
These are a fun new cookie to try if you like mint. I love getting the Ande's mints when you leave Olive Garden and melted on these cookies they are really good too.
Tonight we picked the last few peaches off our trees and made a yummy crisp for dessert. It was divine. Especially with a little vanilla ice cream melting on top. Good stuff!
6-8 medium peaches
The verdict is still out at our house on whether the cookie dough or the cookie itself is the best part. These truffles take that debate to a whole new level. Yummo! Thanks Paula Dean.In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 our.
These are such a fun and easy snack to make after school. The kids love making them into their initials. You can eat them with plain salt or go the cinnamon sugar route, both are super yummy.
1 T yeast
1 ½ c warm water
1 t salt
1 T sugar
4 c white flour
Egg
Coarse salt
Dissolve yeast in water and add sugar and salt. Stir flour into mixture. Knead and roll dough and cut into small pieces. Shape into letters.
Brush with beaten egg, sprinkle with coarse salt and place on foil lined cookie sheet. Bake at 425 for 12-15 minutes.
I am constantly trying to find ways to use my abundance of zucchini (or yellow squash this year) this is one sweet way to use them.
1/2 C. ButterIn a mixer, cream Butter, oil and sugar. Beat in the eggs, vanilla and sour milk. Then add the Zucchini and dry ingredients along with 1/2 C. chocolate chips. Pour batter into a greased 9X13 pan. Sprinkle chopped walnuts and remaining 1 C. of chocolate chips on top of the cake. Bake at 325 for 40-45 minutes.
Personally I prefer it without the chocolate chips and without any glaze, but you could easily make a glaze out of powdered sugar, milk and vanilla. It really just tastes the best with vanilla ice cream, that's not just my opinion that is a fact :)
We made this Tuesday morning for breakfast and it was delicious. I did precook the bacon and sausage at home so I only warmed them when I got the veggies soft, it just made for quicker prep and with small children that is essential. We had enough left overs to throw in the cooler and reheat the next morning.
| 1 | lb. country sausage | 2 | cups chopped; mushrooms |
| 1 | lb.bacon | 18 | eggs |
| 1 | large yellow onion; diced | 3/4 | cup milk |
| 3 | cloves garlic; minced | salt and pepper to taste | |
| 1 | green bell pepper; chopped | 3 | cups grated Cheddar cheese |
| 1 | red bell pepper; diced | picante sauce |
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
My mom used the make these when I was a kid. They are great with almost any sandwich fixings and sooo much better than anything you can buy at the store.
The pictures are rough but it was dark outside around a campfire this week. The eclairs were delicious, we enjoyed them two nights we were there.
One handful is never enough of this good stuff.
This salad is a light and delicious. My mom made it for us growing up. It's perfect for a girls night in.
It was raining outside today so the kids and I made a treat together.
Crust:
Press the dough onto your baking pan. Preheat oven to 350. Bake for 11-13 minutes. Mine was done at 11. Let cool completely.
For the "sauce" as the kids called it, mix one 8 ounce package cream cheese, 1/2 cup powdered sugar, one 8 ounce carton whipped topping and 1 teaspoon vanilla. Make sure the cream cheese is softened, beat it first then slowly add sugar and whipped topping.
Decide what fruit you want to decorate with. We chose grapes, blueberries, strawberries, bananas, kiwi & mandarin oranges.
I cut our pizza into pieces, slathered on some "sauce" and let the kids go to town. They all agreed it was delicious.
Crust:
