Bacon Turtle Burger

Have you seen this??!  It's a Bacon Turtle Burger!  Actually, I would call it a Bacon Turtle Burger Dog, but left the "dog" off because of the link I am sharing.  They don't use the "dog" part.  Anyway, this weekend may be the perfect weekend to try this popular bacon-weaved turtle!  Here's the link: http://bacontoday.com/bacon-turtle-burgers/

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Barbecue Sliced Chicken Open-Faced Sandwich

Occasionally we by the rotisserie chickens sold at the grocery store or Walmart.  They're really good - coming in several different flavored varieties.  Last night, I sliced some and made these open-faced sandwiches.  The family really liked them! 

I grilled hamburger buns in a small amount of butter until well toasted, then sliced up the heated chicken, and topped it with heated barbecue sauce (Head Country made in Oklahoma is our favorite!).  Simple and delicious!

The picture is a little bland.  My daughter thought it needed something green on the plate - because of my "always have something green on your plate" rule.  No one wanted a pickle, we had no parsley, and the top of the strawberry she tried as a garnish looked ridiculous!  So, no green, but still good! :)

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Vegetable Casserole (Variation #3)

 This has always been one of my favorite side dishes because it was one of my Grandma Sibyl's recipes and one I especially remember her making and serving for holidays (Christmas and Easter).  When I first posted this, I posted her original recipe, plus my variation.  However, yesterday when I was getting it ready for a church potluck meal for today, I realized I had opened up a can of creamed corn instead of regular corn.  Rather than waste it, I decided to try it.  It was delicious!  So, I decided to share this new variation with you.  The other two variations are below, as well. 

Now that I look at the recipes, I realize I have made other changes.  And, as I was actually typing the recipe, I realized I didn't put in the sour cream.  I guess that was a good thing, since I added the creamed corn.  So, maybe this isn't actually a variation, but a whole new recipe!  Yes!  I think so!

VEGETABLE  CASSEROLE (Variation #3) 
Note: This one makes a 9 x 13 inch dish.

1 can whole kernel corn, drained
1 can creamed corn
2 cans French-style green beans (I used regular cut green beans, just cut them with a knife while they were in the can)
2 cans cream of mushroom soup
3 -4 cups shredded cheddar cheese
1 small onion, chopped
2 sticks butter (not margarine)
1 small can green chilies
crushed cheese crackers (I used Goldfish, as you can tell!!)

Melt one stick of butter in small saucepan.  Add onions and saute until browned.  While this is sauteing, mix whole kernel corn, creamed corn, both cans of soup, and cheese in large bowl.  Add sauteed onion and butter.  Pour into 9 x 13 inch dish.  Top with crushed cheese crackers.  Can now refrigerate to bake later or bake now.  Before baking, melt stick of butter and pour over top of crackers.  Bake in preheated 350 degree oven until bubbly.  If refrigerated, it will take 45 min. to an hour.  If cooked immediately, it will take about 30 - 45 min.


GRANDMA'S VEGETABLE CASSEROLE
1 can whole kernel corn, drained
1 can French-style green beans, drained
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 can celery soup
1 cup grated cheddar cheese
Cheese nips

Mix together and pour in 9 x 9 dish. Cover with crushed cheese nips. Melt 1/2 stick oleo and pour over nips. Bake at 350 degrees until bubbles, about 30 minutes.

VEGETABLE CASSEROLE
2 cans whole kernel corn, drained
2 cans French-style green beans, drained
1 - 4 oz. can chopped green chilies
1 - 8 oz. carton sour cream
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup (I've used all cream of mushroom soup, too)
2 cups grated cheddar cheese
Cheese flavored crackers, crushed (ex. Cheez-Its, Goldfish, etc.)
2 sticks butter or margarine

In small skillet, cook chopped onion and 1 stick butter or margarine until onions are translucent. In large bowl, combine corn, green beans, chilies, sour cream, soups, and cheese. Mix in cooked onions. Pour ingredients into 9 x 13 casserole dish. Top with crushed crackers. Melt remaining stick of butter and pour over crackers. Bake 45 minutes (or until bubbling) at 350 degrees. 

If you are making it ahead of time, refrigerate casserole until needed. Add crackers and melted butter or margarine just before baking.

I take this casserole to church potluck dinners and serve at Thanksgiving dinner with my husband's family. It always makes me think of Grandma!
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Blessings and Prayers

With all of the tragedy that has been on our hearts and minds this week - with the bombing in Boston and now with the explosion in West, Texas, we can't help but think of the sadness and loss that so many of our neighbors are facing.  Prayers to everyone who has been affected by these tragedies in any way.

In our area of Southwest Oklahoma, we have been blessed with rain.  Storms that had tornados touching down made their way across our state last night - some causing some damage, but mostly sending much-needed rain to our drought-stricken land.

Looking out the doors of our house we have mini "ponds" of standing water - three inches fell last night and during the wee hours of the morning.  Thank you, God!

Although the temperatures dropped and it feels like a cold, winter day, you can see that the grass is getting green! Some of our garden is planted in the plowed dirt and God watered it for us.  What a blessing!

Be sure to thank God for the rain.  Maybe you didn't need it, but others did.  Be sure to ask God to comfort and strengthen those who are hurting....not just from the Boston and West tragedies, but also those who may be hurting in your own community.

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Sunday Roast and Veggies

I remember showing this picture on my "Shine Like Stars" blog on a Disney World post, but I just realized I never shared the recipe with you.

This meal was made for my family over Christmas vacation while we were staying in our rent house.  When I went to the store, I bought everything we needed for the meal, plus one big roaster. The house is supplied, but not with big baking pans, so I purchased this disposable aluminum pan. It worked perfectly and our lunch was almost completely ready when we got home from worship on the first Sunday we were there.

Just put your roast (I had two of them.) in the bottom of the pan, and top with potatoes (cut up or whole), carrots, and green beans.  Pour water to about one inch deep and add three spoonfuls of beef base down in the water. (It's like bouillon, but in a paste form and without added salt.).  Bake 4 - 5 hours.  Make gravy with liquid, if desired.

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Butter Pecan Gooey Bars

This recipe can be made with any flavor of cake mix.  Most recipes call for a yellow cake mix, but I was wanting to use a butter pecan cake mix and found this recipe.  I made this for a church fellowship cookout yesterday.

Butter Pecan Gooey Bars

1 box butter pecan cake mix

3 eggs

1/2 cup butter, melted

1 - 8 ounce package cream cheese, softened

1 teaspoon pur vanilla extract

1 pound powdered sugar 

1 cup chopped pecans (I used less.)

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.  In a large bowl, mix by hand the dry cake mix, 1 egg, and melted butter. Pat into the bottom of the greased pan and set aside. With electric mixer, beat softened cream cheese, 2 eggs, and vanilla well. Add confectioners sugar and beat well.  Pour filling onto cake mixture and spread evenly. Sprinkle with chopped pecans. Bake for 40 to 50 minutes. you want the center to be a little gooey, so don't over bake.  It will begin to crackle across the top.  That is perfectly normal!  

(Note:  My oven always takes longer to bake than suggested, but this time I didn't let it bake longer.  I should have! The middle wasn't set.  The outer portions were super, though!  Just need to bake it longer.)  

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Crock Pot Baked Steak

YAY!!  A new recipe!!  Aren't you excited??  I am!  I can't remember the last time I actually cooked something new!  And it turned out good, which is even better.

We served this Crock Pot Baked Steak over brown rice.  I baked the rice in the oven - at 350 degrees - for about 30 minutes.  Hey! That's two new things!

Crock Pot Baked Steak

8 tenderized round steaks (about 2 1/2 pounds)

1 (1 1/4 ounce) package dry onion soup mix
1/4 cup water
1 (10 1/2 ounce) can condensed cream of mushroom soup


Directions:
Place tenderized steaks in slow cooker. Add onion soup mix, water and mushroom soup. Cover and cook on low for 6 to 8 hours.
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