Crack Potatoes (or Loaded Potato Casserole)

2 (16 oz) containers sour cream
2 cups shredded cheddar cheese
2 (3 oz.) bags bacon bits
2 packages Ranch Dip mix
1 large (28 - 30 oz.) bag frozen hash browns

Combine first 4 ingredients, mix in hash browns.   Spread into 9x 13 pan.  Bake at 400  for 45 - 6o minutes.

Sweet Potato Casserole

4 cups cooked sweet potatoes (1 lg. can)
3/4 stick butter
1/2 cup flour
2 eggs
1 small can Pet Milk
1 cup sugar
1T vanilla
Mix above & place in dish
Topping:
1 cup brown sugar
1/2 cup flour
1/4 stick margarine
Mix and place over top of potatoes.  Bake in oven 350 degrees for 20 minutes.
Sprinkle with pecans if desired. 
*If using can potatoes, drain, cook and mash.

Dirty Rice

1 stick butter
1 can French onion soup
1 cup rice
1 can mushroom, pieces & parts
1 can beef consomme' soup

In large skillet, melt butter.   Pour in rice, and brown;  add onion soup, consomme' and mushrooms.  Pour into casserole dish; bake one hour on 350 degrees.   Cover & watch and do not let get dry.

Ritzy Baked Chicken

1 to 2 pounds boneless, skinless chicken (Can use breasts or any chicken pieces you like)

1 sleeve Ritz crackers, crushed
1/4 cup parmesan cheese (the kind in the green can)
1 cup Oikos Organic Greek Yogurt, Honey Flavored (Could use plain yogurt or milk to dip the chicken, too)
4 tablespoons butter or margarine, melted

Put the Ritz crackers in a plastic ziploc bag and finely crush with a rolling pin. Add cheese to the bag and mix well. Dip chicken pieces in the yogurt and then in the crumb mixture. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken and bake in preheated 400 degree oven for 35 to 40 minutes until chicken is done inside. Makes 4 servings. I think you will love the ritzy cheesy taste of this chicken. I can eat it cold right out of the fridge. Enjoy!

Strawberry Pretzel Crostini

Stir together 2 cups finely chopped strawberries, 1/4 cup choppped fresh basil, 2 Tbsp. dark brown sugar, 4 tsp. minced shallot and a pinch of pepper.   Spread 13 oz. pkg. softened cream cheese onto 30 pretzel crackers.   Top with strawberry mixture.   Makes 3 dozen.
(I also think this would be great on graham crackers instead of pretzels).

Southern Living - March 2012

Memary's Chess Square Circa Birthday '12

Mix these three ingredients, then press into bottom of 9x13 pan:
1 pkg. butter recipe cake mix
1 stick butter, softened
1 egg

In separate bowl, mix these ingredients and spread over top of cake mixture:
1 (8 oz) pkg. cream cheese, softened
1 (16 oz) box powdered sugar
3 eggs

Bake at 350 degrees for 40-45 minutes.

Kara Kimbrough
The Clarion Ledger
3/21/12

Chocolate Pie

My family loves this pie and we can eat a whole one in no time at all.

1 (9 inch) deep dish pie crust, baked

1 1/2 cups sugar

5 tablespoons cocoa

4 tablespoons all-purpose flour

1 (12 ounce) can evaporated milk

4 egg yolks

2 teaspoons vanilla flavoring

4 tablespoons butter or margarine or 1/2 stick

Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

Meringue for chocolate pie.

4 egg whites

2 tablespoons sugar

Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way.

Note: This pie is good without the meringue, too.

Enjoy!

Valentine's Day Truffles

1 box red velvet cake mix (bake as directed for 13 x 9)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)

Combine the cooked and cooled cake into large bowl.  Mix thoroughly with entire can of frosting.  When combined, roll mixture into quarter-size balls and lay on cookie sheet.   Chill for several hours.  Put sheets in freezer to speed up process.   Melt chocolate in microwave per directions on package.   Melt small amounts at a time, since it hardens quickly.  Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.

Kara Kimbrough
Clarion Ledger
2/8/12

Chicken on a Can

Wish you could make moist, juicy restaurant-style roasted chicken? It just takes spices and a can of ginger ale. Yep, ginger ale keeps it tender and, 'cause the chicken cooks on the soda can, it roasts all over just like it does on a rotisserie. Serves: 3   Cooking Time:1 hr 10 min

Ingredients
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) can ginger ale
1 (3- to 3-1/2-pound) chicken

Instructions
1.Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil.
2.In a small bowl, combine oil, paprika, onion powder, garlic powder, salt, and pepper; mix well. Open ginger ale and place can on a flat roasting rack in prepared roasting pan.
3.Rub seasoning mixture over chicken, coating completely. Place chicken, cavity down, over soda can.
4.Carefully place chicken in oven and roast for 60 to 70 minutes, or until chicken is no longer pink and its juices run clear. Carefully remove chicken from can; slice and serve.

Tuna Noodle Casserole

Welcome your family home to the comforting taste of Mom's Tuna Noodle Casserole. This timeless recipe is one that never goes out of style, and is sure to bring mouthwatering rewards. Serves: 4   Cooking Time:45 min

Ingredients
1 (8-ounce) package medium egg noodles
2 (10.75-ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12-ounce) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 teaspoon black pepper
1 cup French-fried onions

Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
2.Prepare noodles according to package directions; drain.
3.In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions.
4.Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately.

Who wouldn't love a nice bowl of crispy, refreshing salad alongside this dish? We recommend serving this up with our Country Coleslaw.

Fruit Salad

This is my favorite fruit salad because you can add all kinds of fruits and nuts and it is so versatile. I make this with whatever I have on hand but love the one below the best!


1 banana, peeled and sliced
1 large apple, unpeeled and chopped
1/2 cup blueberries
1 tablespoon lemon juice
2 teaspoons dry roasted sunflower kernels
8 ounces mandarin oranges, drained
1/4 cup walnut pieces
1/4 cup raisins
1/2 cup miniature marshmallows
3 tablespoons coconut
1/2 cup sour cream
2 tablespoons honey

Place banana and apple in a bowl and drizzle with the lemon juice. Add remaining fruit, nuts, raisins, marshmallows and coconut, mix well. Drizzle with the honey and add sour cream. Serve on lettuce leaves. Makes about 4 to 5 servings. Enjoy!

Note: You can use whatever fruit you have on hand, fruit cocktail and shredded cheese, too.

Hummingbird Bundt Cake

Cake Batter:
1-1/2 cups chopped pecans
3 cups all purpose flour
2 cups sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 lg.)
1 8 oz. crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 t. vanilla extract

Glaze:
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 t. vanilla
1 - 2 T. milk

Prepare cake batter:  preheat oven to 350.  Bake pecans in single layer in a shallow pan 8 - 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14 cup bundt pan.   Spoon batter over pecans.
Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until done.   Cool 15 min.  Remove from pan to wire rack and cool completely.

Prepare glaze:  process cream cheese, powdered sugar, vanilla and 1 T milk in food processor until well blended.   Add remaining 1 T. milk, 1 t. at a time, processing until smooth.   Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.