About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, February 11, 2017

Basic Meatballs

This is the meatball recipe I've been using for many years. Add them to a jarred spaghetti sauce, or your favorite home-cooked spaghetti sauce.

Basic Meatballs

1 lb. lean ground beef
1/4 cup Italian-Style bread crumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small onion, finely diced
1 egg, lightly beaten

Preheat oven to 350 degrees.

Line a baking sheet with aluminum foil, then spray with a non-stick cooking spray. Set baking sheet aside.

In a medium-sized bowl, combine all ingredients; mix well.

Shape meat mixture into 1-1/4 to 1-1/2-inch size meatballs.

Place meatballs on foil lined baking sheet.

Bake in oven for about 18 minutes, then remove immediately from baking sheet.

Makes: 15-16 meatballs.

Note: Today I doubled the meatball recipe. I also sautéed 1-cup of diced green bell peppers in about 1-1/2 tablespoons of buttered flavored all-vegetable shortening in a large pot for about 5 minutes. I then added in 2 (24 oz.) jars of a tomato basil pasta sauce, 1 (24 oz.) jar of a traditional pasta sauce, 2 (6.5 oz.) cans sliced mushrooms (drained well), and half of one (2.25 oz.) can of sliced black olives. I covered the pot, and simmered on very low heat while I cooked the spaghetti noodles, and being sure to stir the meatballs and pasta sauce occasionally.

Sunday, February 5, 2017

Today is my oldest daughter's birthday!

Today is our oldest daughter's birthday. I can't believe my little girl is already 41. Boy have the years gone by so quickly! I thought I would share a couple pictures of our sweet Wendy when she was just a youngster.





Monday, January 30, 2017

Creamy Garlic Salad Dressing

I enjoy making homemade salad dressings, and I have to admit, this one's definitely a keeper.

Creamy Garlic Salad Dressing

3/4 cup mayonnaise
1/4 cup vegetable oil
2 tablespoons 5% white vinegar
1/4 teaspoon salt
2 teaspoons sugar
1-1/4 teaspoons garlic powder
1/2 tsp., plus 1/4 tsp. Italian seasoning

In a bowl, mix together the mayonnaise, oil and vinegar, then thoroughly mix in the remaining ingredients.

Cover bowl, and refrigerate until ready to serve.

Since this is a slightly thick dressing, you'll need to spoon on the dressing.

Yields: About 8 ounces of dressing.

Note: This salad dressing is thick enough to also use as a dip with fresh vegetables.

Amish Casserole

I love this simple, basic, main dish. Including the prep time and the actual minutes of baking this casserole, it can be prepared within an hour.

Amish Casserole

1 lb. ground beef
1/2 cup finely chopped onion
Lawry's Seasoned Salt, season according to taste
black pepper, season according to taste
1 tablespoon dark brown sugar
1 (10.75 oz.) can condensed tomato soup
1 (10.5 oz.) can condensed cream of celery, or chicken, or mushroom soup
4 cups extra-wide noodles, uncooked (7 ounces)
8 ounces Velveeta Pasteurized Cheese, cut into thin slices

In a skillet, brown the ground beef and onion; drain off any excess grease.

Season the meat with Lawry's Seasoned Salt and black pepper; according to taste.

Add the tomato soup and brown sugar to the cooked beef, and stir. (Do not add any additional liquid.)

Cook the noodles according to pkg. directions, and then drain them.

Add the cream of celery soup to the hot-cooked noodles, and stir. (Do not add any additional liquid.)

In a (2-1/2 quart) casserole baking dish; add the beef/soup mixture.

Top with the thinly slices of Velveeta Cheese.

Add the noodle/soup mixture on top of the Velveeta Cheese slices.

Cover, and bake for 35 minutes in a 350 degree oven.

Yields: 5 servings

Tuesday, November 22, 2016

Apple Cream Cheese Pie

If you want to really impress your family or guests with a delectable dessert, then this is the dessert/pie to serve, plus it's so easy to make.



Apple Cream Cheese Pie

1 (8 oz.) pkg. cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
One 9 oz. (2 extra servings) graham cracker pie crust (See *Note)
1 (21 oz.) can Duncan Hines/Wilderness More Fruit Apple Pie Filling (See *Note)

In a large deep bowl, beat together the cream cheese and confectioners' sugar until smooth. (I use my hand held mixture to beat the ingredients together.)

Beat in the vanilla extract.

Fold in the (thawed) whipped topping. Mixture will become somewhat thick. (I used my hand held mixture, and lightly beat the whipped topping into the cream cheese mixture.)

Spoon the cream cheese mixture into the graham cracker crust, then spread mixture evenly over the crust with the back of a spoon.

Spoon the apple pie filling evenly over the cream cheese mixture.

Refrigerate the pie for several hours before serving.

Cut pie into 8 servings and serve.

Refrigerate any leftovers.

*Note: The one 9 ounce (2 extra servings) graham cracker pie crust I used to make this pie, I purchased at Walmart (the Great Value brand). It's exactly 10-inches in diameter. Also, the apple pie filling I highly recommend using to make this dessert, is Duncan Hines/ Wilderness
More Fruit Apple Pie Filling. You really do get more fruit (apple slices) in the can, plus it has just a slight hint of cinnamon added to it, and it's not as sweet like the other brands are.


Here's a picture of pie before cutting into it!