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.

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!

Saturday, October 22, 2016

Chili Liver

Besides the usual liver, bacon and onion recipe, this was another way for me to cook liver using just a few ingredients, and to make this liver quite tasty! Believe it or not, this Chili Liver is quite delicious!



Chili Liver

5 slices bacon (I use thin cut sliced bacon)
12-16 ounces beef liver or pork liver, sliced thin
all-vegetable shortening, or Buttered Flavored Crisco
3/4 cup all-purpose flour
salt, to season the liver
pepper, to season the liver
1 (10-1/2 oz.) can Campbell's French Onion Soup
1/4 cup chili sauce, or ketchup

In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.)

Remove bacon from skillet; drain on paper towels, and set aside.

Dust the liver with flour (on both sides), then season with salt and pepper.

Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).

When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.

Add the liver back to the skillet, and stir to mix the soup and liver together.

Tear the cooked bacon into pieces, and add that to the skillet as well.

Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.

Yields: 4-5 servings. (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings.

Tuesday, September 27, 2016

Hamburger Spanish Rice Soup

This soup is made with 4 cups of the leftover Hamburger Spanish Rice With Bacon, a recipe that I had posted on this site. (In the "Casseroles and Hot Dishes".) After hubby and I eat a serving of the hot dish, sometimes I'll make this soup with the remaining dish.




Hamburger Spanish Rice Soup

4 cups leftover Hamburger Spanish Rice with Bacon
32 ounces chicken broth
8 ounces frozen mixed vegetables
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1/4 tsp. Italian seasoning
1/4 tsp. seasoned salt
1/8 tsp. black pepper

First, you'll need to cook the frozen mixed vegetables according to package directions. (I cook mine in the microwave along with 2 tablespoons of water for 3-4 minutes on high, then stir the vegetables, place them back in the microwave to cook for 2 more minutes, and then let them set while preparing the soup.) Note: My vegetables were cooked in a 900 watt microwave oven.

To prepare the soup: In a large pot, add the 4 cups of leftover Spanish Rice With Bacon, along with the broth, canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

Drain the cooked vegetables, then add them to the pot.

Cook the soup (uncovered) over medium low heat for about 20 minutes, or until the vegetables are tender, and the soup is heated through. Be sure to stir the soup occasionally.

Ladle the soup into bowls and serve.

Yields: 8 servings

Sunday, September 11, 2016

Creamy Cabbage Soup

I originally came across this "delicious" soup recipe at food.com, which was posted by ElaineAnn, but I did modify the recipe to my liking. And the picture taken of the soup was posted by *Parsley*.




Creamy Cabbage Soup

1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour

In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)

Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.

Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)

Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).

Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.

Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)

Continue stirring and heating the soup, until the broth thickens slightly.

Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)

Ladle soup into bowls and serve immediately.

Yields: 6 to 8 servings

One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.

Wednesday, August 31, 2016

Wanna see a delicious looking cake!

Our daughter Jenny is the cake baker in our family, and often she shares her cakes with us.  Here's one of her creations she decided to share with her father and I?  Isn't this a gorgeous looking cake!  It's a lemon cake with a raspberry filling, and it's topped with a cream cheese frosting, fresh raspberries from her garden, plus it's drizzled with a raspberry glaze.




This is what the cake looks like inside.