Three Color Pasta Salad

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Theme: Picnic (National Picnic Month)

Oh My~I am so late posting my Scrumptious Sunday post. I just got home at 9:30 p.m. CST-aaahhhh! This is going to be a quickie post. I hope to visit everyone tonight-or tomorrow night-when I get home at about the same time-lol! I believe everyone was busy this weekend-we only have seven participants-hehe!

THREE COLOR PASTA SALAD

INGREDIENTS

  • 1 lg. pkg. three color pasta
  • 4 chicken breasts
  • 2 tbsp. olive oil
  • 2 avocados, chopped
  • 1 1/2 c. Mozzarella cheese, chopped
  • 2 tomatoes or red peppers, chopped
  • Diet Hidden Valley Ranch dressing
  • 1 c. toasted, slivered almonds
  • 1 tsp. basil
  • 1 tsp. salt
  • 1 tsp. pepper
  • Chopped black olives

DIRECTIONS

  • Brown chicken in olive oil and chop.
  • Boil pasta according to directions and cool.
  • Toss the remaining ingredients with Ranch dressing and add the pasta and chicken.
  • Serve.
  • VARIATIONS: Add ham, shrimp, chives or no meat at all.
  • Don’t forget to leave in container in a cooler of ice.

Posted by Mercedes at Mercedes’ World

Summer Pasta Salad

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Theme: Summer Salads

ZESTY FETA, CHICKEN, & SHRIMP SUMMER PASTA SALAD

INGREDIENTS

  • 2 skinless, boneless chicken breast halves
  • 1 (16 ounce) package uncooked fusilli/corkscrew pasta – or any pasta you choose
  • 1/2 pound frozen cooked cocktail shrimp – this is all for me-none for bf-allergic
  • 1 (2.25 ounce) can diced black olives, drained
  • 1 pint cherry tomatoes
  • 1/2 cup baby carrots, chopped
  • 1 cucumber, diced
  • 1/2 cup balsamic vinaigrette salad dressing
  • 1 (6 ounce) package feta cheese, crumbled
  • salt/pepper to taste

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
  3. Bring a large pot of lightly salted water to a boil. Add pasta, cook 8 to 10 minutes, until firm, and drain. Cool to room temperature.
  4. In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinaigrette dressing and feta cheese, and season with salt/pepper to taste.

Posted by Mercedes at Mercedes’ World

Ice Cream Recipe Round Up

This is my post for the Ice Cream Round Up over at Joy’s Place~Joy of Desserts. I posted this for Scrumptious Sunday over at Mercedes Rocks (my other blog). I have also included all of the links to the other participants’ post for last week’s Scrumptious Sunday: Theme~Ice Cream! Hope you all enjoy!

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I Scream, You Scream, We All Scream For Ice Cream

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Theme: Ice Cream (National-USA-Ice Cream Month)

I admit, I have never made homemade ice cream myself-well I have helped others make it. Today I am going to share with you a few things I have done with ice cream and sherbet in the past. I will also share with you as many of the flavors (32) I remember selling when I worked at The Carousel, an ice cream/food shop in our local mall, for eight years.

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Impossible Cheeseburger Pie

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks.

Theme: Beef

I make this all of the time. I believe I got it off of the Bisquick box (yes I did-just found it) and I have continued to make it often. I usually serve mashed potatoes, corn, pinto beans or green beans, and some type of bread. We love it!

IMPOSSIBLE CHEESEBURGER PIE

I believe it is also known as

IMPOSSIBLY EASY CHEESEBURGER PIE

INGREDIENTS

  • 1 lb ground beef
  • 1 large onion-chopped (I don’t add this)
  • 1 cup cheddar cheese (I use more-I love cheese)
  • 1/2 cup Original Bisquick mix (I use 3/4 cup)
  • 1 cup milk (I use 3/4 cup)
  • 2 eggs
  • Salt & Pepper to taste (I use a lot of salt)
  • 2 diced tomatoes (if you want to-I never do)

DIRECTIONS

  1. Heat oven to 400 degrees
  2. Spray or grease 9 inch pie plate
  3. Brown beef and onion
  4. Drain
  5. Salt & Pepper to taste (I use a lot of salt on the meat)
  6. Spread in pie plate
  7. Cover with cheese (I believe some people put the cheese on top)
  8. Stir remaining ingredients (Bisquick, milk, and eggs) with a fork in bowl until blended
  9. Pour into pie plate
  10. Bake about 25 minutes (I usually go 35) or until knife inserted in center comes out clean

I have a pic of what we had for dinner last week-I also have pics of my trip there and back. I will post these later…when I have more time. Busy weekend.

Chocolate Chip Cookie Dough Dip

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks.

Come on over and join in on the fun!

Theme: Dairy-National Dairy Month

Chocolate Chip Cookie Dough Dip

We always have potlucks of finger foods at school for any occasion. This is the specialty that a teacher assistant always brings-yummy!

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Summer Salads

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks.

Sunday, June 15, 2008

Theme~Picnic Side Dish

*Pictures from the internet*

Watergate Salad

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Chicken & Cheese Baked Pasta

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Scrumptious Sunday Fifteenth Edition: Theme~Pasta~

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BBQ

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Scrumptious Sunday Fourteenth Edition: Theme~BBQ~

  • In the 10th grade I was in Biology II Honors-edited-no that was 1 grade-oopsie. I was in Biology I and we dissected a pig. My friends and I named the pig BBQ pronounced: BeeBeeCue. Bless BBQ 😦

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Southern Fruit Tea

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Scrumptious Sunday Thirteenth Edition: Theme~Fruity Drinks~

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Taco Salad

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Scrumptious Sunday Twelfth Edition: Theme~Mexican~

My aunt used to always make this when we were children.

Her daughter and I continue to make it!

We just get the ingredients and throw it together-not really any measurements

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Grilled Tilapia With Mango Salsa

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks.

Scrumptious Sunday Eleventh Edition: Theme~Anything special for Mother’s Day~

Just Like Applebees Low Fat Grilled Tilapia With Mango Salsa

one of my Mom’s favorites

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Frozen Peanut Butter Pie

Hosted by ME at Mercedes Rocks!

Scrumptious Sunday Tenth Edition: Theme~Pies

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Oven Roasted Ranch Potatoes

Scrumptious Sunday is hosted by ME at Mercedes Rocks )

Scrumptious Sunday Ninth Edition:Potatoes

Oven Roasted Ranch Potatoes

(so easy and delicious)

Ingredients

3 lbs. red potatoes, the small ones
1 pkg. ranch dressing mix
1 cup olive oil
2 tsp. butter – melted

Directions

Rinse and half potatoes, no need to peel them. Place in a 13×9 baking dish. Mix oil, butter and dressing. Pour over potatoes and toss. Bake at 350 for 45 minutes or until tender.

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White Chicken Chili

Scrumptious Sunday is hosted by ME at Mercedes Rocks 🙂

Scrumptious Sunday Eighth Edition: Chili

White Chicken Chili

Photo by Ann Isbell

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cooked, boneless chicken breast half, chopped OR shredded
  • 2 (14.5 ounce) cans chicken broth
  • 2 (14.5 ounce) cans Rotel: tomatoes & green chilis
  • 5 (14.5 ounce) cans great Northern beans, undrained (to thicken your chili~you may want to puree two cans of the beans)
  • 1 teaspoon cayenne pepper
  • 1 (1 1/4 ounce) envelope white chicken chili seasoning mix (McCormick)

Garnishes (you choose)

  • Shredded Monterey Jack cheese
  • Sour Cream
  • Plain Yogurt
  • Cilantro

Directions

  1. Heat the oil in a large pot over medium heat. Add the onions and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, Rotel tomatoes & green chilis, cayenne pepper, and white chicken chili seasoning mix and bring to a boil.
  2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
  3. Pour into individual bowls and top with your choice: shredded cheese, sour cream, plain yogurt, or cilantro
  4. Might serve with tortilla chips or mexican cornbread

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Cranberry Cocktail Meatballs

Hosted by Mercedes at Mercedes Rocks

Scrumptious Sunday Seventh Edition

Theme: Slow Cooker/Crock Pot

Cranberry Cocktail Meatballs

I make this when we have to bring finger foods to school for a special occasion

Ingredients

  • 1 bag frozen meatballs (5-6 dozen) I use the Italian Style
  • 1 16 oz. can jellied cranberry sauce I use two-some people use grape jelly
  • 1/2 cup ketchup

Directions

  • In a large saucepan over medium heat bring jellied cranberry sauce and ketchup to a boil.
  • Continue cooking at a simmer, stirring, for about two minutes
  • Add frozen (I thaw my meatballs first) meatballs to the sauce and completely cover meatballs with the sauce.
    • You can just add frozen meatballs to crockpot and pour sauce over meatballs, but I like to make sure the meatballs get completely covered and it is easier to stir in the large saucepan
  • Pour meatballs and sauce into crockpot
  • Cook on low 4-5 hours OR high 2-3 hours

Sunday Dinner: last week 4-6-08

  1. Country Style Ribs
  2. Creamed Potatoes
  3. Macaroni and Cheese
  4. Fried Corn
  5. Green Beans
  6. Pinto Beans
  7. Fried Okra
  8. Crescent Rolls
  9. Chocolate Marble Cake with Chocolate Frosting
  10. Vanilla Ice Cream
  11. Sweet Tea, SunDrop, and Water
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Loaded Potato Soup

Hosted by Mercedes at Mercedes Rocks

Theme: Soup

O’CHARLEY’S LOADED POTATO SOUP

INGREDIENTS

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped

DIRECTIONS

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large sauce pan, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large sauce pan, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives. I also garnish mine with sour cream.

Makes 8 servings

COMFORT FOOD WITH MY BOYFRIEND’S PARENTS

I am going to start posting what we had for Sunday Dinner the previous Sunday (much easier for me to do and I don’t have to worry about forgetting to post it-lol).


  • Grilled Pork Chops
  • Grilled Pork Chops (in aluminum foil with Worcestershire sauce, onions, and pineapples)
  • Potatoes (casserole type with cheese and ranch dressing mix)
  • Creamed Corn
  • Green Beans
  • Baked Beans
  • Boiled okra (yuck-hehe-She isn’t frying as much anymore-Jedd’s Dad and SIL are on diets)
  • Sweet Tea, SunDrop, & Water
  • Chocolate cake with chocolate frosting-store bought-Birthday for Jedd’s Dad’s Birthday )
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Blog of the Week: Please visit my Spotlight Blog of the Week. You might be the Blog of the Week one week! )

Peanut Butter Cup Cookies

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Hosted by Mercedes at Mercedes Rocks

Theme for Scrumptious Sunday
Fifth Edition
Sunday, March 30, 2008
~Cookies~

Peanut Butter Cup Cookies

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INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped Recommended: Freeze PB Cups, unwrap, then pop back into freezer-until cookies are out of oven. It is easier to press the frozen candy into the hot cookie without falling to pieces.


DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan. Recommended: make dough and refrigerate for an hour-it makes dough easier to scoop.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Recommended: pop the trays into the refrigerator after you place the candy cups in the cookies. If you don’t, the chocolate centers keep melting and it takes longer for them to cool and store.
*I will post what I have for Dinner later on today.
Jedd has to work again, so I will be going alone today.*
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Oogey Gooey Butter Cake

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Hosted by Mercedes at Mercedes Rocks

Theme for Scrumptious Sunday

Fourth Edition

Sunday, March 23, 2008

~Cakes~

Jedd’s Mom makes this cake frequently. I’m not sure what recipe she uses, but I do know that she loves Paula Deen. I posted before that she was going to Savannah and will be visiting Paula’s restaurant. I wasn’t sure definitely when she was going, but I found out she is going the week of April 6, 2008. Anywho~this recipe is called a cake, but it is more like a bar-type dessert.

Ooey Gooey Butter Cake

Ingredients

Cake

  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 egg
  3. 1/2 cup (1 stick) butter, melted

Filling

  1. 1 (8-ounce) package cream cheese, softened
  2. 2 eggs
  3. 1 teaspoon pure vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup (1 stick) butter, melted
Directions
  1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
  2. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
  3. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  4. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. You want the center to be a little gooey, so don’t bake it past that point!
  5. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.


Here are some variations from

Paula Deen’s Lady & Sons Just Desserts cookbook.

  1. Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
  2. Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.
  3. Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.
  4. Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
  5. Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
  6. Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
  7. Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
  8. Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
*I will post what I have for Easter Dinner later on today.
Jedd has to work, so I will be going alone today.*
What we had for Easter Dinner: Hey Nana, What’s for Dinner?
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Hashbrown Casserole

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Scrumptious Sunday Third Edition

Theme for Scrumptious Sunday

Third Edition

Sunday, March 16, 2008

~Casseroles~

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HASHBROWN CASSEROLE

INGREDIENTS

  • 2 pounds frozen hash brown potatoes (defrost first)
  • 1/2 cup melted butter
  • 1/2 cup onion, chopped
  • 1 (10 1/4oz) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup onions, peeled and chopped
  • 2 cups grated cheddar cheese
  • Salt and Pepper as you like

TOPPING

  • 2 cups crushed potato chips
  • 1/2 cup melted butter

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Spray an 11 X 14 inch pan with cooking spray
  3. Soup Mixture: Combine melted butter, soup, sour cream, salt and pepper
  4. Mix defrosted hashbrowns with onions and cheese
  5. Mix in soup mixture
  6. Pour into cooking pan
  7. For topping: Mix butter and chips
  8. Sprinkle topping on top of casserole
  9. Bake in 350 degree oven for about 45 minutes or until topping is golden brown

*Some people add celery, chives, substitute cream of mushroom soup, use sour cream with chives. Some do not use the topping and split the cheese in half (one half in the mixture and the other on top). Those that do not use a topping will sometimes stir the mixture during cooking. Some also do not add the butter to the mixture (fatty-yum). You decide-it is your food-lol!

*Anything potatoes and cheese is awesome! I will add what we had for dinner when we return from the homestead-lol!

**Here is our Sunday Dinner.

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