South Carolina Chews

South Carolina Chews

1 stick margarine, melted

1 box light brown sugar (l lb.)

1 ½ cup flour

1 ½ teaspoon baking powder

½ teaspoon salt

3 eggs

1 teaspoon vanilla

½ cup chopped pecans

Powered sugar to sprinkle on top

Cream margarine and sugar together.  Add eggs and vanilla and blend.  Next, add flour, salt, baking powder and mix.  Stir in nuts(Do not have to use nuts).  Spread in greased and floured 9 x 13 pan. (Can be sprayed with PAM)  Bake at 350 for 25 – 30 minutes.  Sprinkle with powdered sugar while warm.  Cool, cut into 1 ½” squares.

Crock Pot Lasagna

Crock Pot Lasagna

·         1 lb. ground beef

·         1 large onion, finely chopped

·         2 garlic cloves, crushed and minced

·         1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)

·         1 package (8 ounces) no-boil lasagna noodles

·         16 ounces shredded mozzarella cheese

·         1 lb. ricotta cheese

·         ¼ cup milk

·         1 egg

·         ½ cup shredded Parmesan/Romano cheese

·         Salt and pepper to taste

Brown the beef, onion and garlic in a little oil in a frying pan.  Drain off any grease.

Add the spaghetti sauce into the browned meat mixture.  Mix well.

In a separate bowl, mix the ricotta cheese, milk and egg.  Beat until thoroughly mixed and smooth.  Then mix in the mozzarella cheese and the grated cheese so that all the cheeses are combined.

Grease the slow cooker/crock pot with some vegetable shortening on the bottom and sides.

Put about ¼ of the meat and sauce mixture in the bottom of the slow cooker/crock pot.  Put a layer of noodles on top of that (break or cut them if needed).  Put about 1/3 of the cheese mixture on top of that.  Then repeat with sauce, noodles, cheese for another 2 layers.  Top with meat sauce.  Cook on low for 4 – 6 hours or until noodles are tender.

Sweet Potato Casserole

Sweet Potato Casserole

Mix Together 

          3 cups Mashed Sweet Potatoes

          ½ cup Milk

          ½ cup Sugar

          ½ stick Butter (Melted)

          2 Eggs (Beaten)

          1 ½ tea. Vanilla

          ½ tea Salt

Topping

          ½ cup Brown Sugar

          ¼ cup White Sugar

          ½ stick Butter (Melted)

          1 cup Chopped Nuts (pecans or walnuts – optional)

          ½ cup Flour (All Purpose)

Mix until melted butter absorbed.  Spread over Sweet Potatoe mixture.  Bake at 350 degrees for about 35 minutes.

Crock Pot Mac & Cheese

Crock Pot Macaroni & Cheese

Needed

16 oz. box elbow macaroni

5 cups shredded cheese (I mix mild and medium cheddar)

1 stick butter

3 eggs

1 lg. can evaporated milk

Season to taste with salt, pepper or any seasoning you like

Directions

Cook macaroni according to directions and drain

Mix macaroni while hot with butter and 3 cups of cheese

Put mixture in GREASED crock pot (Put margarine on paper towel and wipe around the crock pot, not on lid)

Mix eggs, milk, and seasoning and pour over mac and cheese (DO NOT STIR)

Add remaining two cups of cheese on top (DO NOT STIR)

Turn crock pot on low and let cook for 3 hours

Chicken and Rice Casserole

I learned this recipe from my Mom a long time ago. It's quick and easy for those nights you wish dinner cooked itself. With our atypical work schedules it has definitely become one of our go-to recipes during the week.

Chicken and Rice Casserole

      2 cans cream of chicken soup
      1 lg. can of chunk chicken breast
      2 bags of Minute Rice
      1 can Pillsbury flaky biscuits (1 can of 5 biscuits will do)
      1T of butter

Heat the oven to 425 degrees for the biscuits. The biscuits will take about 15-17 minutes to cook. Cook the biscuits for about 10 minutes and remove them from the oven.
While the biscuits are cooking bring a pot of water to a boil and cook rice according to the directions on the back of the box.
While the rice and biscuits are cooking melt 1 tablespoon of butter in a pan over medium heat. Coat the pan enough so that the chicken doesn't stick to it while cooking.
Empty the can of chunk chicken breast into the pan and cook over medium heat until it turns golden brown.
Add 2 cans of cream of chicken soup to the browned chicken breast. Stir occasionally
When rice is finished cooking, drain and stir into the chicken and chicken soup mixture.
Pour chicken, soup and rice mix into a 8x8x8 Pyrex dish

Place the (baked) biscuits on top of the mixture in the Pyrex dish. Put dish in the oven for another 5-7 minutes.
Remove from oven and serve warm.

Easiest porkchop recipe EVER!

As it turns out, I might be slightly addicted to Pinterest.

I've never been much into cooking, but since discovering this website, there are so many recipes I want to try. And let's be honest, the easier, the better!

Recently I stumbled upon a recipe for Ranch Crockpot Pork chops. The recipe looked incredible easy and sounded really good. Thankfully it was both! 

Here's what you need to know:
Recipe from Real Mom Kitchen

1 10 oz. can cream of chicken soup
1 packet of dry Ranch Dressing Seasoning
4 to 6 - 1/2 inch thick pork chops

Put pork chops in the crock pot.
Sprinkle ranch packet on top of the pork chops.
Pour cream of chicken soup over the pork chops.
Cook in the crockpot for 4 hours on high or 6 hours on low.

Serve immediately

(Won't be single for long) Vodka Cream Pasta

This meal is amazing. The was the first recipe Hubs ever made me and now it's become his signature dish. Thank you Rachel Ray!

Rachel Ray's "You Won't Be Single For Long" Vodka Cream Pasta:

1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
2 garlic cloves, minced
2 shallots, minced (if you don't want to use shallots, you can use red onion)
1 cup vodka
1 cup chicken stock
1 can (28 oz.) crushed tomatoes
Coarse sale and freshly ground black pepper, to taste
1/2 cup heavy cream
12 oz. pastas
20 leaves fresh basil, shredded or torn


Put large pot of salted water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots  Gently sauté garlic and shallots, 3 to 5 minutes. Add vodka, about 3 turns around the pan in a steady stream. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce is simmers, cook pasta in salted boiling water until tender.

Stir cream into vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately.

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