Bacon Ranch Pea Salad

November 16, 2014 by

We have had this recipe for some time now and for some reason it didn’t get posted.  I believe Mark found it one day when he was hungry and doing his normal food surfing.  I’m not really big on peas but this salad is really good and it doesn’t take a lot of time or money to make.  It is a really good recipe.  See below for notes.


4 slices bacon
1 quart water
1 (16 ounce) package
frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

I used a whole package of ranch dressing and mixed it with about 3/4 cups of mayo.

Baked Penne with Mushrooms, Bacon and Spinach

November 10, 2014 by

Mark found this recipe a couple of weeks ago and being a pasta lover I immediatly wanted to make it.  It is a really good recipe and I am looking forward to having it again soon.  It’s so simple to make and very easy on the budget. I didn’t take my own picture so I had t steal one but I will post one the next time I make it.


8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)

• Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
• Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
• Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
• Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
• Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

Old Fashioned Banana Pudding

September 11, 2014 by

1 cup sugar
3 eggs, beaten
1 dash salt
2 T cornstarch
2 cups milk
2 T butter
1 t vanilla
2 – 3 ripe bananas, sliced
vanilla wafers

1. Mix sugar and eggs together
2. Add salt, cornstarch, milk and butter
3. Bring to boil over medium-high heat, stirring constantly; cook until thickened
4. Remove from heat; add vanilla and mix well
5. In serving bowl, layer the wafers, bananas, and the pudding.

As close as I’ll ever find to Mom’s original recipe. The only difference in this and hers – she used flour instead of cornstarch.

Garlic Cheese Pull Apart Bread

July 28, 2014 by

I made this recipe last night and they were awesome.  We had them with pork chops but they would be so much better with spaghetti.  Mark is not a bread eater and he really liked them so that is saying something.  And they were so simple and inexpensive to make.  I forgot to take my own picture so I had to steal one.  The next time I make them I will put one up.


  • 16 frozen white dinner rolls (Rhodes brand)
  • ½ C butter, melted
  • 1 C grated Parmesan cheese, divided
  • 1 tsp dry parsley flakes
  • 1½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp onion powder

Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.


Pork chop Julienne Potato bake

July 27, 2014 by

1 Box Betty Crocker Julienne Potatoes

2 cups boiling water

1/2 cup milk

2 T butter or margarine

Stir Sauce mix, Boiling water, milk and butter with wisk in 8 X 8 casserole dish. – sit aside

Braise boneless pork loin chop about 3 minutes on each side and place on top of the potato mixture.  If they sink it’s ok.

Adjusted cook times:

325 about 55 minutes

350 about 45 minutes

375 about 40 minutes

At end of cooking time, broil for about 3 – 5 minutes to golden brown.  Let rest for 5 – 10 minutes, serve with salad.  Quick and delicious meal.

Mexican Corn

July 20, 2014 by

One of my friends brought this to a luncheon today.  It was so good I had to ask her for the recipe.  It is $$$

4 cans whole kernel corn – drained

1 stick of butter

8 oz cream cheese

1 can diced green chilies

1 T diced, pickled (or sauted fresh) jalapenos

1/4 red bell pepper diced and sauted

2 T chopped fresh cilantro

Simmer in big pot or crock pot til heated through.

Jalapeno Cilantro Dip

July 3, 2014 by


3 large or 6 small jalapeno’s seeded

1 handful cilantro

1 cup mayo

1 cup sour cream

1 package dry ranch dressing mix.

Puree jalapeno’s and cilantro until it’s the consistency of paste. ( I had to add in the mayo to get it.) Add to the sour cream and ranch dressing.

Chill for 1 hour.


Pecan Pie Muffins

June 2, 2014 by

1 cup packed light brown sugar
2 cups chopped pecans
1/2 cup all purpose flour
2/3 cup softened butter
2 eggs, beaten

Preheat oven to 350 and grease 12 muffin cups.

In medium sized bowl combine brown sugar, chopped pecans and flour.

In another bowl beat butter and eggs. Stir in dry ingredients until just combined. Stir into muffin cups. Cook for 16 – 18 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Cool for 10 minutes. Run a knife around the top of each muffin and pop it out. Continue cooling on a wire rack.


June 1, 2014 by


1 lb ground round
1/2 onion -chopped
1/2 red, yellow or orange bell pepper – chopped
1/2 green bell pepper – chopped
1 jalapeno seeded and deveined – chopped
10 wheat saltine crackers – crushed
1 egg
1 8 oz can tomato sauce
Mrs Dash – original – about 2 t.

Preheat oven to 350 degrees
Mix well all ingredients in a large bowl
Turn into 8X8 glass pan
Cook for 50 minutes
Coat top of meatloaf with thin layer of tomato catsup and cook an additional 10 minutes. Let rest for at least 5 minutes before serving.

Chocolate Pecan Pie Bars

May 26, 2014 by

pecan pie bars

1 1/2 cup flour

1/2 cup packed brown sugar

1/2 cup butter – softened

Preheat oven to 350 degrees

Beat flour brown sugar and butter in large bowl with mixer at medium speed or mix with pastry blender.  Press mixture on bottom and up 1/2 inch on sides of ungreased 13X9 pan.  Cook 15 to 20 minutes til golden brown.

1 cup chopped pecans

3/4 cup while sugar

3/4 cup corn syrup

2 T melted butter

1/2 teaspoon vanilla

3 eggs beaten

1 cup semi-sweet chocolate chips

Stir until well mixed and pour over crust.  Bake 30 to 35 minutes or til set.  cool about 15 minutes.  Refrigerate at least one hour.  for bars cut 8 rows by 6 rows.


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