Lime Sherbet Punch

Wonderful for parties, kids and grown-ups alike will love this concoction. 

2 quarts lime sherbet

1 can (46 oz) pineapple juice, chilled

2 liters ginger ale, chilled

lime slices (optional)

lemon slices (optional)

maraschino cherries (optional)

Scoop lime sherbet into a large punch bowl.  Pour ginger ale and pineapple juice over it and mix until sherbet is blended through.  Garnish with lemon & lime slices and with cherries.  Serve cold.

Bacon Wrapped Smokies

These little guys are great for appetizers or just a fun finger-food addition to a meal.  They're sure to be popular for the super bowl, new year's eve, or just because.  My husband and boys LOVE these and they're super easy to make. 

1 pkg beef lil' smokies

1 lb bacon cut into thirds (I use a clean pair of scissors for this)

3/4 cup brown sugar (or to taste)

toothpicks

Wrap a 1/3 strip of bacon around each lil' smokie with a toothpick to fasten.  Place all in a deep dish pan and sprinkle generously with brown sugar.  Bake at 350 degrees for 40 minutes or until bubbly and bacon is done.  Keep smokies warm in a crock pot set on low. 

Apple Dump Cake

Quick, easy, delicious and perfect for fall.  Be sure to serve this with a scoop of vanilla ice cream...YUM!

1 pkg yellow cake mix
1 stick butter
2 cans apple pie filling
1 T cinnamon
2 T brown sugar

Preheat oven to 350.  Dump the apple pie filling into a 9x13 pan and spread out until even.  Sprinkle with cinnamon and brown sugar.  Spread cake mix over top evenly.  Dot top with butter.  Bake 45 minutes or until bubbly and brown. 

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1.03.01

Busy Night Chimichangas

I've just started back to school and with 3 kids at home looking for meals that are inexpensive, quick, easy, and delicious has become a necessity.  This recipe is a nice change of pace and goes over well with kids and adults alike.  You can top them with any combination of shredded lettuce, sour cream, salsa, or even white cheese sauce.  They may look difficult, but they're really a breeze.  I usually double the recipe and wrap each leftover in aluminum foil to freeze or to eat the next day.  They're just as good the next day, if not better.

1 pkg flour tortillas
1 pound ground beef
1/2 cup onion, chopped
1 T prepared minced garlic
1 cup salsa
2 cups shredded mexican cheese
2 T vegetable oil

Serves 6

Brown the beef, onions, and garlic in a skillet and drain.  In a large bowl combine the beef mixture with cheese and salsa and mix until combined evenly.  Use a tablespoon to "scoop" out about 3 heaping tablespoons onto each flour tortilla.  Fold into a rectangle.  Meanwhile heat oil in a skillet and cook each chimichanga seam side down first 2-3 minutes on each side until browned.  Drain on paper towels. 

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1.03.01

Buffalo Chicken Dip

This recipe I found on a can of Hormel Premium Chicken Breast, believe it or not!  I have to give credit where credit is due.  This recipe would be wonderful for entertaining, on salads or stuffed in a wrap or a pita.  The possibilities are endless.

2 8 oz pkgs cream cheese, softened
1 cup prepared Ranch salad dressing
3/4 cup hot wing sauce
1 1/2 cups shredded Cheddar cheese
2 12.5oz cans Hormel Chicken Breast
Crackers or Tortilla chips for dipping

Preheat oven to 400 degrees F.  In large bowl, combine cream cheese, Ranch dressing, hot wing sauce and shredded cheese.  Gently stir in chicken.  Spoon mixture into a 2 qt casserole dish.  Bake for 20 min or until hot and bubbly.  Serve warm.

Steam N' Mash Masterpiece Mashed Potatoes

Making great tasting mashed potatoes couldn't be easier than with this recipe and Ore Ida Steam N' Mash frozen potatoes.  I have perfected this recipe over the past 6 months or so, the result is a savory, easy dish that I hope you'll enjoy.

What you'll need:

2 bags frozen Ore Ida Steam N' Mash Cut Red Potatoes (my Wal-Mart carries them, not widely carried yet)
1 1/2 sticks salted butter
1/2 cup half n' half
1 Tablespoons Durkee Grill Creations Kansas City Style Steak Seasoning (or just steak seasoning will do)
1 tsp garlic salt
1/8 tsp pepper
2 Tablespoons white sugar

• Prepare steam n' mash potatoes according to pkg directions.
• In a large bowl put in the butter, half n' half, steak seasoning, garlic salt, pepper and white sugar
• Put cooked potatoes on top
• Mash with potato masher (Is that the technical term? :) )

Close your blinds, put on your stretch pants and enjoy!  Please remember that sample bites used for seasoning purposes have zero calories according to southerner rules.

Awesome Chicken Casserole

I was in a pinch the other day for something to throw together for dinner.  I found a recipe online and altered it to fit the ingredients I had on hand.  The result was one of the best chicken casseroles I've ever had.  I let my picky boys be the judge and I got more than a few compliments from them on this one.  You can add this one to your list of comfort food classics.  Paula Deen would be so proud.  (sniff, sniff)


2-3 large chicken breasts (I use the frozen kind, no need to thaw)
2 stalks of celery, sliced
1 medium onion chopped
3 tsp chicken flavored soup base
1/2 tsp salt
1/8 tsp pepper
2 bags Uncle Ben's white rice, cooked according to pkg directions
6 oz sour cream
2 cans (10.5 oz) condensed cream of chicken soup with herbs
1/4 tsp celery salt
1/8 tsp onion powder
1/4 tsp garlic powder
2 cups crushed buttery crackers (Ritz or Club)
1/2 cup butter, melted

Preheat oven to 350F
Bring to a boil the chicken breasts, celery, onions, soup base, salt and pepper and enough water to cover.
Cover, reduce heat to medium low and simmer for about 35 minutes.
Reserve about 4 cups of the chicken broth and cool chicken.  Cut into bite sized pieces.
In a large bowl, stir together sour cream, cream of chicken soup, onion powder, garlic powder, broth, and celery salt.  Mix in cooked rice and chicken.  (Mixture will be somewhat thin, do not worry)
Spoon into 9x13 casserole dish.  In a resealable bag mix together melted butter and crushed crackers. 
Sprinkle over top of casserole.  Bake 30-35 minutes or until bubbly.