Dirt Cake

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INGREDIENTS

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.

Paula Deen's Hurry Up Chicken Pot Pie

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This is sooooo easy and great for a cold night or when you need comfort food!

* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.

Ingredients

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Paula Deen's Wild Rice and Shrimp Casserole

To contact us Click HERE

(Photo and recipe are by Paula Deen)

I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

• 1 (8-ounce) package wild rice
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 3/4-ounce can) condensed cream of mushroom soup
• 2 cups grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Paula Deen's Shrimp Gumbo Bake

To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mam-ma's Chocolate Pie

To contact us Click HERE

My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Homemade Ice Cream

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Since it's 4th of July weekend - I thought I would share the recipe we use for homemade ice cream! It is soooo good! And it would be good to add peaches or chocolate chips or some kind of candy bar to!

2 cans pet milk (you will find this on the baking aisle next to eagle brand milk)
2 cans eagle brand milk
1 cup sugar
1 tbls of vanilla flavoring
And then fill the rest of the container with whole milk



Do you make homemade ice cream??? Since I can't have Ice Cream due to eggs - I can have this so we will be making some on Saturday! Can't wait!

(I'll be back with more recipes soon - Scott is on a strict diet and I'm eating mostly sandwiches so my cooking has been limited but I want to try out new stuff so hopefully I'll be posting more!)

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Paula Deen's Hurry Up Chicken Pot Pie

To contact us Click HERE

This is sooooo easy and great for a cold night or when you need comfort food!

* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.

Ingredients

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Paula Deen's Wild Rice and Shrimp Casserole

To contact us Click HERE

(Photo and recipe are by Paula Deen)

I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

• 1 (8-ounce) package wild rice
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 3/4-ounce can) condensed cream of mushroom soup
• 2 cups grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Paula Deen's Shrimp Gumbo Bake

To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mam-ma's Chocolate Pie

To contact us Click HERE

My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Paula Deen's Shrimp Gumbo Bake

To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mam-ma's Chocolate Pie

To contact us Click HERE

My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Recipe: Mini Zucchini Cakes

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I am being overrun with squash and zucchini which is fine by me.  Our family has been enjoying the bounty of our friend's garden because they have been so generous to share with us.  It has been fun trying new recipes, which is one of my favorite things to do.  I came across this recipe on The Curious Country Cook.  She called them Zucchini Bites and I have also seen them as Zucchini Tots.  Whatever you want to call them, they are super delicious and a great side dish to summer meals.  I made slight changes to the recipe.  Instead of dicing the onion, I also grated it.  This gave these sweet little cakes a subtle onion flavor and no bits of onion for some of my picky eaters to complain about.
I still have a lot more squash and zucchini to use so watch for some more fabulous goodness.  Enjoy!



Mini Zucchini Cakes
adapted slightly from The Curious Country Cook6027206Ingredients

• 1 cup zucchini, grated
• 1/3 cup onion, grated
• 1 egg
• 1/4 cup cheddar cheese, shredded
• 1/4 cup bread crumbs
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees. 
2. Spray a mini-muffin tin with non-stick spray, set aside. 
3. Grate the zucchini and onion. Place both in a dish towel to squeeze out the excess water. Do NOT skip this part, or the middle of the zucchini cakes will be really soggy. 
4. In a bowl combine the egg, cheese, bread crumbs, zucchini, onion, salt and pepper. 
5. Using a spoon or a cookie scoop, fill the muffin cups to the top. 
6. Bake for 15-18 minutes, or until the top is browned and set.

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Link To:
*Happy Hour Projects: Happy Hour Friday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Gingerbread: Sweet Saturday
*Country Momma Cooks: Link and Greet
*Everyday Mom's Meals: Church Supper
*Flour Me With Love: Mix It Up Monday
*Inside BruCrew Life: Trick or Treat Tuesday
*Blessed with Grace: Tempt My Tummy Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
 

Recipe: Baked "Fried" Zucchini

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I am cooking my way through all of the fresh from the garden zucchini and squash that we have been blessed to receive.  Last week, I made mini zucchini cakes that my family loved.  Fried zucchini is a big family favorite.  Our favorite pizza restaurant in our small town makes the BEST fried zucchini.  It is so good we always get two orders for our family to share.  Not the healthiest thing, but oh so good.  I am trying to feed my family more healthy and delicious meals and obviously fried zucchini is not.   This recipe, which I found on one of my favorite blogs, Favorite Family Recipes, is a healthy alternative.  It has great crunch and is super simple to make and it makes me feel better that my family can still eat one of our favorite appetizers. 
Enjoy!
Baked "Fried" Zucchini
by Emily @ Family Favorite Recipes6027519Ingredients

• 4-5 small zucchini spears, cut on an angle
• 2 eggs
• 1-2 tbsp milk
• 1 cup Italian-style bread crumbs or finely blended croutons
• 1/2 cup parmesan cheese
• salt and pepper to taste
• butter or cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil or spray with non-stick spray.
3. Slice zucchini, cutting at an angle.
4. Combine eggs and milk in a bowl.
5. In a separate bowl, combine bread crumbs, parmesan cheese and salt and pepper.
6. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs.
7. Place zucchini on baking sheet, spray the top of each with cooking/butter spray.
8. Bake for about 10-12 minutes or until golden brown.
9. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning).
10. Remove from oven and serve hot with ranch dressing.

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Linked To:*Everyday Mom's Meals: Church Supper*Addicted to Recipes: Scrumptious Sunday
*My Sweet and Savory: Meatless Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday*The Southern Institute: Creative Me
*Boogieboard Cottage:Masterpiece Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*Flour Me With Love: Mix It Up Monday
*Inside BruCrew Life: Trick or Treat Tuesday
*Blessed with Grace: Tempt My Tummy Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Red Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Rattlebridge Farm: Foodie Friday
*Country Momma Cooks: Link and Greet