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, April 26, 2011

Lamb Cake (Our Easter Cake)



This is the cake our daughter Jenny made for Easter.
Isn't it an adorable cake!

Beaver Birthday Cake



This is the cake as per requested, that our daughter Jenny make for her uncle's (my brother's) 40th birthday. What an unusal request for a birthday cake, huh??? But isn't it a cute cake!

Southwest Tuna Macaroni and Cheese Casserole

Stacky5 posted this delicious tasting casserole recipe at food.com,
but it was Susan who had posted the photo of the recipe at the site.
When I decided to make the casserole, I modified the recipe some
what. I substituted one can of soup for another, plus I added a bit
more of the macaroni. I really liked this dish reheated the next day
(in the microwave). It was still nice and creamy!



(Photo by: 4Susan at food.com)

Southwest Tuna Macaroni and Cheese Casserole

2-1/2 cups uncooked macaroni (*See note)
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
1 soup can filled with milk (I used 2% milk)
1/2 cup mayonnaise (Do not use salad dressing!)
1 cup shredded sharp cheddar cheese
1/4 tsp. pepper (*Or McCormick's Hot Shot! Seasoning)
2 (5 oz.) cans solid white albacore tuna in water, drained well
3 tablespoons Italian-style bread crumbs
2 tablespoons butter, melted

Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.

Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water; then drain again.

While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)

Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.

Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.

Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)

Once heated through, remove from the oven and serve immediately.

Yields: 4-5 servings.

*Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.

Monday, April 25, 2011

Venison Stroganoff

This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!



Venison Stroganoff

1-1/2 lbs. venison, cut into 3/4-inch cubes
5 tablespoons flour
3 tablespoons vegetable oil
7 tablespoons diced onion
2 (8 ounce) cans tomato sauce
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, plus 1/8 teaspoon of pepper
1 tablespoon Worcestershire sauce
2 (4 ounce) cans sliced mushrooms, well drained
8 ounces sour cream, plus 1 tablespoon of sour cream
extra wide egg noodles, uncooked (about 16 ounces)
dried parsley flakes, to garnish the stroganoff

Place venison in a bowl. Add the flour, and toss to coat the cubed meat. Once coated, add venison to the skillet, and brown according to the following directions below.

In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet. Now add the diced onion, and continue cooking the meat until it's browned evenly. Once the venison is browned, cover the skillet, and remove skillet from the heat.

Preheat the oven to 325 degrees.

In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.

Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce. Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.

After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir. Cover, and place the casserole back in the oven to cook for another 30 minutes.

About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions. (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.

Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.

Yields: About 5-6 servings

Thursday, April 21, 2011

4 Deviled Egg Recipes


Deviled Eggs with Horseradish

4 large hard-boiled eggs, shelled
1/4 cup salad dressing
pinch garlic powder
pinch white pepper
1 teaspoon ground mustard
1 teaspoon creamy horseradish sauce

Cut each egg in half lengthwise; remove yolks.

In a small bowl, add yolks; mash with fork.

Add remaining ingredients, (except the egg whites) mix thoroughly.

Fill egg halves with mixture.

Chill in refrigerator until ready to serve.

Yields: 4 servings
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Deviled Eggs with Curry

6 large hard-boiled eggs, shelled
1/3 cup salad dressing
1 tablespoon minced green onions
3/4 teaspoon curry powder
dash white pepper

Cut hard-boiled eggs in half; lengthwise.

Scoop the yolks into a medium-sized bowl; mash with fork.

Add salad dressing, green onion, curry powder and pepper;
mix well.

Spoon the mixture into the egg halves.

Chill in refrigerator until ready to serve.

Yields: 6 servings
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Deviled Eggs with Relish

6 large hard-boiled eggs, shelled
1/3 cup salad dressing
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
dash white pepper

Cut hard-boiled eggs in half; lengthwise.

Scoop the yolks into a medium-sized bowl; mash with fork.

Add salad dressing, yellow mustard, relish and pepper;
mix until creamy.

Spoon the mixture into the egg halves.

Chill in refrigerator until ready to serve.

Serves 6.
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Devil's Island Eggs

6 large hard-boiled eggs, shelled
2 slices bacon, crispy cooked & crumbled
1/3 cup thousand island bottled salad dressing

Cut eggs in half. Remove yolks; mash with fork.

Add bacon and thousand island dressing; mix well.

Refill egg whites with the bacon-egg-mixture.

Chill in refrigerator before serving.

Yields: 6 servings

Wednesday, April 6, 2011

Sugar Cookie Bars

Just before Christmas I had bought several 3-lb. tubs of already made cookie dough from our Festival Foods Grocery Store, and placed them in the freezer to use for another day. This past week I unthawed the dough and decided to bake some bars with the sugar cookie dough. These were the bars I had made...



Sugar Cookie Bars

2 lbs. of store bought sugar cookie dough
(I used 2-lbs from one 3-lb tub of cookie dough.)

1 (16 oz.) cont. storebought vanilla frosting
(I used Baker's Corner Smooth & Creamy Vanilla Frosting,
which I purchased from Aldi's Grocery Store.)

candy sprinkles, such as: Cate-Mate (or) Betty Crocker
Decors Nonpareils, Jimmies, Confetti, etc...
(I used confetti colored candies... ducks & chicks)
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Preheat oven to 375 degrees.

Spread 2 pounds of cookie dough in an ungreased (15-1/2" x 10" x 1") baking sheet. (I used my hands to pat down and spread the dough evenly onto the baking sheet.)

Place baking sheet in oven, and bake for 18 minutes.
(The bars will look lightly golden in color when done.)

Cool bars completely before frosting them.
(I didn't use all the frosting. I had a couple tablespoons leftover.)

Immediately decorate the bars with your favorite colored sprinkles.

Let bars set for a few hours before cutting them into squares.

Yields: 32 bars

Note: These bars kept well for several days in a cake pan sealed with a plastic covered lid. (A pan which I purchased from Walmart.)


Tuesday, April 5, 2011

Frog on Lilly Pad Cake



This is the cake my daughter Jen made for my
youngest daughter's friend, for her birthday.
Isn't it a cute cake!