Fall Treat Mix

Posted by Lori:

This Fall Treat Mix is a favorite of many.  Maybe you've heard of it yourself. Most people refer to it as tasting like a PayDay candy bar. 

 I've used it to make cute little gifts for teachers.  Just pour it into a cone shaped cellophane baggie, tie with raffia, attach a card and you're done.  Or, if you would rather, use pint or quart canning jars, top with pinked fabric circles, tie with raffia/ribbon, and attach a card.  Cute and easy homemade gifts.

Just buy a sack of candy corn, mix in salted peanuts, and you're done!  How simple is that?

Some people choose to add M&M's candy to the mix, as well.  If I did that, I'd just pick out the chocolate, so I would prefer to keep them seperate :).

This post is linked to Tempt My Tummy and Tasty Tuesday.
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Strawberry Bread

Posted by Lori:

I found this recipe for Strawberry Bread last week and couldn't wait to try it.  Today was the day.  It's quick to mix up, but like most breads...bakes for a long time.

It was worth the wait!  We all really liked it.  Most of us liked the chunks of strawberries in it, but a few in my family would have liked them smaller....so you might want to put them in the food processor or blender for a few seconds to make the pieces smaller.  I was surprised at the cinnamon as an ingredient - especially the amount - but it wasn't over-powering at all.  It was great!

Strawberry Bread

1 (10 ounce) package frozen strawberries with juice *do not drain
2 eggs
1/2 cup plus 2 tablespoon vegetable oil
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt (I didn't use)
1 1/2 teaspoon cinnamon
1 cup sugar
3/4 cup pecans, chopped (I didn't use)

In a large mixing bowl, mix strawberries, eggs, and oil.  In a separate bowl, mix dry ingredients and nuts.  Stir dry ingredients into strawberry mixture, mixing well. (I just dumped it all in one big mixing bowl and stirred it together....worked just fine and less mess :)  Bake in greased 9 x 5 inch loaf pan for about 60 minutes (mine took 75 min.) or until toothpick comes out clean.


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Parmesan Chicken Alfredo Pizza

Posted by Lori:
This summer I had made Parmesan Chicken and Fettuccine Alfredo. I had some left over chicken and Alfredo sauce, so a few days later decided to make a pizza using those ingredients for the toppings. It was soooooo good! I've forgotten to share it with you until now.

I just bought a store brand pizza crust mix and made it according to the directions on the package (as I recall, you bake the crust for a little while before adding the toppings). A real, homemade crust would be great too, or another favorite of mine: using Rhoades (frozen) Rolls for pizza crust.

Top the crust with Alfredo sauce....about 1 cup. You could use jarred Alfredo sauce, as well.

Cut leftover Parmesan chicken into bite sized pieces. Place over the sauce. Grilled chicken would be good, as well.

Top with desired amount of grated mozzarella cheese.

Return to hot oven (as directed on crust package) and bake until lightly browned.
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Potato Casserole

Posted by Donna:


I love potato casseroles, but for some reason I don't fix them that often. I get hung up on the easy way out and do mashed potatoes or baked potatoes. However, when I do take the time to do the casserole, this is the recipe I use. A teacher friend shared this with me many years ago.

Potato Casserole

1 two-pound bag frozen hash brown potatoes
1/4 to 1/2 cup finely chopped onion
1 can cream of chicken soup
1 pt. sour cream
1/2 cup melted butter
salt and pepper

Mix together and pour in a long, oblong greased casserole dish.

Mix crushed Corn Flakes with more melted butter and sprinkle on the top of the potato mixture.

Bake uncovered at 350 degrees for 45 minutes to 1 hour.


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Country Quiche

Posted by Lori:
Here is another recipe that was served at the ladies' retreat this past weekend.  If you typically don't care for quiche, try this one.  It's not too "egg-y" or soggy, but is really hearty, just as it's described by Trisha Yearwood.  It comes from her cookbook called "Home Cooking With Trisha Yearwood".

Country Quiche

1 pound ground pork sausage with sage
6 large eggs
1 teaspoon baking powder
20 grape tomatoes, sliced in half
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
2 (9-inch) unbaked frozen pie shells, (set them out to thaw while preparing the other ingredients)

Preheat oven to 350 degrees.  In a large skillet, cook the sausage until done, then drain off the excess fat and set aside.  Whisk the eggs, baking powder, and tomatoes together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon.  Add salt and pepper to taste. (Note from Lori:  I would just guess it.  Wouldn't want to taste it myself with the raw eggs.)  Divide the mixture in half and pour into the unbaked pie shells.  Bake for 30 minutes, or until the filling is set.
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Creamy Tex Mex Pork Chops

Posted by Lori:
Last weekend I attended a ladies retreat at our Bible camp. (To read more about the retreat, visit my devotional blog here.) The food was delicious, and the camp manager and his wife are always willing to share their recipes. 

The first recipe I would like to share with you is Creamy Tex Mex Pork Chops.  It comes from a Suzanne Somers Cookbook.

Creamy Tex Mex Pork Chops
4 boneless pork chops
salt and freshly ground pepper
2 teaspoons tex mex seasoning blend (or fajita seasoning)
4 tablespoons unsalted butter
1 cup heavy cream
1 cup salsa (drained)
lime wedges

Pound pork chops til 1/2 inch thick.  Season each chop with salt, pepper, and 1/4 teaspoon tex mex seasoning blend.  Turn chops over and season again.  Heat butter in a large skillet over medium heat.  Add pork chops to pan.  Saute for 2 1/2 minutes.  Turn chops over and cook for an additional 2 minutes.  Remove from pan and transfer onto a serving platter.  Cover with foil to keep warm.  Add cream and salsa to saute pan.  Bring to a boil.  Reduce heat to low and simmer for 2 minutes, stirring constantly.  Season with salt and pepper.  Squeeze lime juice over chops and serve.

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Mexican Pizza

Posted by Donna:

Last night was one of those nights where Larry and I neither one knew for sure what we wanted to eat. Nothing really sounded very good. He decided to settle for a frito pie. I decided to do me a personal single serving of a Mexican Pizza. The recipe below is for at least 8 servings. Of course, I had to minimize mine a lot. I'm not sure where I came up with this. I've had it written on a loose piece of paper.

Mexican Pizza

10 inch flour tortillas (I always use corn for myself. It's just a matter of preference)

1 cup salsa or taco sauce ( I chose taco sauce for mine.)

Chopped red onion

Grated cheese ( I used sharp cheddar; but, a Mexican blend of cheeses would be great.)

Guacamole

Pre-heat the oven to 350 degrees.

Top each tortilla with salsa/taco sauce, onion and cheese. Place on a baking sheet for about 10 - 15 minutes---just until the cheese melts.

Remove and top with guacomole.

My single serving of this was so satisfying. It really hit the spot. I have lots of times when I really don't know what I want and nothing sounds too great. It's pretty healthy, actually. I could eat it again tonight and it wouldn't bother me in the least bit.

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