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 country 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.

Sunday, January 29, 2012

Five O'Clock Franks

This recipe is from my 1975 Campbell's Cookbook titled...
A Campbell Cookbook Most-For-The-Money Main Dishes.
I did however tweak the recipe a bit, substituting one soup
for another, and also using another kind of noodles.

Five O'Clock Franks

1 (l6 oz.) pkg. franks, cut into 1/2" pieces
1/2 cup chopped onion
2 tablespoons butter or margarine
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
2 tablespoons ketchup
1/3 cup water
1-1/2 cups uncooked rotini noodles
8 ounces frozen cut green beans, cooked and drained

In a 10-inch skillet, brown the franks and onion in butter until tender; stirring often. (I browned the franks and onion over medium to medium-low heat within 5 minutes.)

Stir in the soup, ketchup, and water.

Add the cooked noodles and cooked green beans; stir and heat through.

Season with salt and pepper, according to taste.

Yields: 5 servings

*Note: Campbell's original recipe states to use a can of cheddar cheese soup, but I opt to use Fiesta Nacho Cheese, which gave this hot dish a bit of a 'kick'. Also, I cooked the frozen green beans with 2 tablespoons of water, in a 900 watt microwave oven for 9 minutes; stirring them after 4 minutes and 30 seconds. I should also mention, I cooked the noodles for 9 minutes.

Monday, January 23, 2012

My Favorite Macaroni and Cheese

"This is my favorite way to eat mac 'n cheese from a box."
The salsa added, makes it taste so good! By the way I wanted everyone to know... The photo of the mac 'n cheese was taken by mydesigirl at food.com. I like her photo much more than the one I took!

My Favorite Macaroni and Cheese

1 (7.25 ounce) box Kraft Macaroni & Cheese
1/4 cup butter or margarine
1/4 cup milk
4-5 tablespoons salsa (*See note)

Prepare the mac 'n cheese according to package directions.

Just before serving, (and while still hot) stir in the salsa.

Servings: 3

*Note: Whenever I make this recipe adding salsa that's has more
heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.

Saturday, January 21, 2012

Coffee L'Orange

This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Whip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg.

Coffee L'Orange

2 tablespoons ground coffee
1/2 teaspoon ground coffee
1 teaspoon orange zest
3 tablespoons chocolate flavored syrup
1 cup cold water
1/8 cup cold water
1/4 teaspoon orange extract
large dollop (or two) Reddi Wip Dairy Topping, or Cool Whip
light sprinkle ground cinnamon, or ground nutmeg

Place the coffee grounds inside paper filled (brewing) basket.

Sprinkle the orange zest over the coffee grounds.

Adjust brewing basket to fit inside the coffee maker.

Add the chocolate syrup to the empty coffee pot of the coffee maker.

Pour the cold water inside the coffee maker, and start brewing the coffee.

When brewing is completed, add the orange extract to the coffee pot. Stir the chocolate/coffee mixture, until it's well blended. (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)

Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.

Sprinkle cinnamon or nutmeg on top the Reddi Wip or Cool Wip.

Yields: 1-serving (8 ounces)

Sunday, January 15, 2012

Mashed Potato Salad

This salad is so easy to put together.
It's also my favorite way to make potato salad.

Mashed Potato Salad

6 medium size potatoes (2-1/2 lbs unpeeled potatoes)
1/3 cup sweet pickled relish (all ready chilled)
2 tablespoons diced onion
1/3 cup diced celery
salt and pepper, season according to taste
1 tablespoon 5% white vinegar
2 tablespoons granulated sugar
1 cup salad dressing (all ready chilled)
5 large eggs, hard-boiled and chopped

Peel, cut, and cook potatoes as for making mashed potatoes.

When done cooking, drain the potatoes well, and then mash them.

To the mashed potatoes, add the relish, onion, celery, salt and pepper.

In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.

Add the salad dressing to the vinegar/sugar mixture, and mix well.

Pour the salad dressing mixture into the mashed potatoes, and mix throughly. (If the potatoes seem too dry, add more of the salad dressing.)

Fold in the chopped eggs.

Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.

Yields: 9-10 servings (or 3 lbs. of potato salad)

Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it. We enjoy this salad served warm, at room temp, or even chilled and eaten the next day. Also, I found it only took me 1 hour to prepare this salad.