Tomato Grits

Tomato Grits

2 c. water

1 1/4 c. milk 

1 tsp. salt

1c. quick cooking grits

1/2 c. butter

1/4 tsp. garlic powder

2 1/2 c. shredded cheddar cheese 

1 (10 oz.) can Ro-Tel 

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and add garlic powder and 1 1/2 cups cheddar to grits. Stir until the cheese is melted. Add the Ro-Tel and mix well. Pour the grits into a greased 8 by 11 by 2-inch dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

Blondies

Blondies

2 sticks melted butter

1 box brown sugar (or 2 c.) 

2 eggs, beaten

2 c. Self rising flour

1/2 tsp. salt

1 tsp vanilla

2 c. Chopped pecans

1 c. White chocolate chips, optional 

Mix butter and brown sugar well. Add eggs and mix well. Add flour and salt. Stir till combined. Add vanilla, pecans, and white chocolate chips. Stir. Batter will be stiff. Bake at 350 degrees for 25-30 minutes in a greased 9x13 pan. Best when served warm with a scoop of ice cream on top and caramel syrup drizzled over!

Chicken Enchilada Soup

Chicken Enchilada Soup

4  Cans cream of chicken soup, undiluted  

1 pound if Velveeta cheese

1 can of Ro-tel

4-6 chicken breasts, cooked & cut up

2 cups of half & half 

2 cups of milk

1 can black beans (rinsed & drained)

1 can whole kernel corn, drained

1/2 can (4-6 oz.) enchilada sauce

Mix together & heat thoroughly. Stirring some while heating until cheese melts. Serve with tortilla chips and sour cream. 

*I choose to make my own cream of chicken soup and enchilada sauce because of the sodium content. I have those recipes if you want them. 

*Instead of adding milk, I just use one if the pint size half & half which is 4 cups.

*And we do not like Velveeta, so I use medium cheddar cheese.

Granola

Ingredients: 

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more. 
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
6. Add 1/2 cup of dried fruit and toasted nuts or seeds to the baking sheet, if desired, and toss to combine. Store the granola in an airtight container for up to 2 weeks. 

Suggestions:
This is excellent with lowfat vanilla yogurt!  I like to layer yogurt, berries, and granola for a great, healthy snack, and it has become my favorite lunch to take to work!

Pumpkin Dip

 After lots of "pumpkin" baking, do you ever have a little pumpkin left over?  DON'T THROW IT OUT!!!  Here is a great dip to have on hand for unexpected guests or last minute parties during these crisp, fall days.  Enjoy!








1 8oz. pkg. cream cheese, softened

• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 T.  cane syrup, maple syrup, honey, or vanilla flavoring (your choice!)
• 1/2 teaspoon ground cinnamon

Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.

• Serve the dip with peeled apple slices, banana slices, cinnamon & sugar graham crackers, ginger snaps, or cinnamon & sugar pita chips.

Tip:  When you open a can of pumpkin to make Pumpkin Bread, you'll have ~1/4 cup of pumpkin left over.  Simply cut this recipe in half and you'll have a delicious pumpkin spread to serve with your pumpkin bread!  

Chicken Casserole

3-4 large chicken breasts fully cooked, cut up*

1 can cream of chicken soup

8 oz. sour cream

salt & pepper to taste

1 sleeve Ritz crackers, crushed

1 stick melted butter

Spray a medium sized baking dish with non-stick cooking spray.  Mix cream of chicken soup and sour cream in a medium sized mixing bowl.  Stir in cooked, cut chicken.  Add salt and pepper to taste.  Dump into baking dish and pour crushed Ritz crackers over top.  Pour melted butter over Ritz crackers.  Bake at 350 degrees for 30 minutes.  Enjoy!  

Tips:  My family enjoys this dish with chicken flavored Rice A Roni, steamed broccoli, and Honey Butter biscuits!  

*Boil chicken breasts in about 6 cups of water with 3 tablespoons of butter and a generous portion of seasoned salt for about 45 minutes or until fully cooked.  This can be done the night before to shorten your cooking process.  I would wait to cut it into pieces just before stirring into soup and sour cream, though, to prevent it from drying out.  Or, you can go ahead and mix it all up and stick it in the fridge and just wait to dump it into your baking dish and top it with the crackers just before cooking.  

Apple Dumplings

2 Granny Smith apples                     

2 cans crescent rolls, 8 count each

1 c. sugar

1/4 tsp. cinnamon

1 stick butter-melted

1 (12-oz.) can Mountain Dew

Peel apples and cut each into 8 slices.  Wrap one piece of apple in one crescent roll.  Spray a 13x9 inch baking dish with non-stick cooking spray.  Place each wrapped apple into dish.  Mix sugar and cinnamon with melted butter.  Pour over rolls.  Pour Mountain Dew over this.  Bake in a preheated 350 degree oven for 30 minutes.  Makes 16 dumplings.  Serve warm with ice cream and caramel sauce!  Mmmm...