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.

Tuesday, May 2, 2017

Our granddaughter Jaycee (the day of her prom)

Here are some pictures of my granddaughter Jaycee,
the day of her prom (April 29, 2017)

Friday, April 28, 2017

Buttery-Golden-Garlic Biscuits

These are some of "the best" tasting biscuits I've ever had.
They are so easy to put together, and don't take long to bake.
They are great served with spaghetti, lasagna, stuffed manicotti,
or with a main dish recipe, or even with soup.

Buttery-Golden-Garlic Biscuits

1 (7.5 oz.) can Pillsbury Refrigerated Buttermilk Biscuits
1/4 cup melted butter
1/8 tsp. garlic salt
1/8 tsp. dried parsley flakes
1/4 tsp. dried minced onion

Preheat oven to 350ºF.

Remove biscuits from can, and place them in a row in an 8x4x2-inch loaf pan; separating tops of rows slightly. (I spaced my biscuits out and unevenly in the pan.)

Combine remaining ingredients; pour over the biscuits.

Bake in oven for 20 minutes, or until the biscuits are golden brown.

Yields: 5 servings (2 biscuits per person)

Picture of biscuits after they're baked in the pan.

Sour Wiener Gravy

Sour Wiener Gravy is gravy made with "store bought" gingersnaps, sliced all beef wieners, chopped onion, vinegar, water, salt and pepper, and once thickened, served over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish are... Rippin Good (which I purchased at Festival Foods), Stauffer's (which I purchased at Walgreens Drug Store), or Lil' Dutch Maid, which I purchased at The Dollar Tree.

Sour Wiener Gravy

Prep Time: 10 minutes
Cook Time: 20 minutes

5-3/4 cups cold water
1 onion, finely chopped (use small to medium size onion)
salt and pepper, season according to taste
33 gingersnap cookies
1-1/2 cups 5% white vinegar
2 lbs. all-beef wieners (See *Note)
hot-cooked mashed potatoes

In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I use.)

Stir gently until the gingersnaps have dissolved.

Add the vinegar and sliced wieners.

Heat over medium-low heat, until it almost boils and is somewhat thick; stirring continuously.

(When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up (in about 10 minutes), and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer.)

Serve over the hot-cooked mashed potatoes.

*Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe. Also, you can also substitute franks or hot dogs for the all-beef wieners.

Thursday, April 27, 2017

Smoked Baked Beans

These are "the best" baked beans you will ever have, and this recipe does make a lot of beans. Leftovers taste wonderful, whether reheated or served cold.

Smoked Baked Beans

2 lbs. bacon, cooked and crumbled
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans dark red kidney beans, drained and rinsed
2 (28 oz.) cans Bush's Best Maple Cured Baked Beans (undrained)
1 large onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
6 large cloves garlic, minced
3 to 4 jalapeños, diced (See *Note)
3 cups Sweet Baby Ray's Original Barbecue Sauce
2 cups firmly packed light brown sugar
3/4 cup Dijon Mustard
Pinch freshly ground black pepper

Place all ingredients in a 7-quart cast iron Dutch oven.

Place cast iron Dutch oven in a smoker, and cook uncovered for 4 hours.

Serves beans while they're hot.

Once cooled, refrigerate any leftovers.

Reheat leftover beans on top your stove, or in the microwave.

These beans also taste good if served cold the next day.

*Note: When my daughter prepares these beans, she doesn't remove the seeds from the jalapeños, but you could if you prefer your beans with less heat (taste-wise). Our family doesn't think the beans are too hot (taste-wise) with the seeds left in.

Cindi's Slow-Cooker Lasagna

This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.

Cindi's Slow-Cooker Lasagna

1 lb. ground beef
1 medium onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash Salt-Free Table Blend Seasoning
1/8 teaspoon ground black pepper
3-1/4 cups Hunts Traditional Style Pasta Sauce
1 (6 oz.) can tomato paste
1-1/2 cups small curd cottage cheese
1/3 cup sour cream
1/2 cup Kraft® Grated Parmesan Cheese
2 cups shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles uncooked

In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.

Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.

In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick.)

Grease the inside of a 6-quart rectangular slow-cooker.

Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.

Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).

Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.

Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.

Top with the remaining meat sauce.

Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.

Cover, and cook on low setting (NO. 3) for 4 hours.

Yields: 6 to 8 servings (Depending on size of portions.)

This is the slow-cooker I used to make the Lasagna in.

This is how the Lasagna looks after it's been cooked for 4 hours.

Monday, March 13, 2017

Kidney Bean Salad

I never had kidney bean salad, not till I came across this recipe which was originally posted by Felix4067 at food.com. I did tweak the recipe a bit, and it's now become a family favorite recipe.

Kidney Bean Salad

1 can (16 oz.) Bush's Light Red Kidney Beans, drained & rinsed
1/2 cup thinly sliced celery
1/2 cup chopped dill pickle
1 jar (2 oz.) diced red pimientos, drained well
1 tablespoon diced onion (l used red onion)
1/3 cup mayonnaise
1-2 more tablespoons mayonnaise
1/8 tsp. salt
dash ground black pepper

In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.

In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.

Lightly toss together the vegetables and mayonnaise.

Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.

Gently stir salad before serving.

Yields: 4-5 servings

Saturday, March 4, 2017

Easy Mexican Skillet

I love this hot dish! It's so easy to make, and all you need is one skillet to make it.

Easy Mexican Skillet

1 lb. bulk pork sausage (See *Note)
1/2 cup chopped onion (I prefer to dice them)
1/2 cup chopped green bell peppers (I prefer to dice them)
1-1/2 cups uncooked rotini noodles (about 5 ounces)
2 tablespoons granulated sugar
1 teaspoon salt (See *Note)
black pepper, sprinkle in desired amount
1 teaspoon chili powder (I always add 1-1/2 teaspoons)
1 (14.5 oz.) can whole peeled tomatoes, cut-up (See *Note)
1 (8 oz.) can tomato sauce
2/3 cup sour cream
Kraft Gated Parmesan Cheese (in the green bottle) sprinkle on desired amount

In a large, deep skillet (I use my chicken fryer), lightly brown the sausage; drain off any excess fat.

Add the onion and green peppers to the skillet, cook until vegetables are tender (about 7 minutes); stirring frequently.

Stir in the noodles, sugar, salt, pepper, chili powder, tomatoes, and tomato sauce. (When it came to adding the pepper, I sprinkled in Lawry's Seasoned Black Pepper instead.)

Let the mixture come to a boil (but not a full boil), then reduce the heat to a low simmer.

Cover the skillet, and gently simmer for 20 minutes; stirring occasionally.

Stir in the sour cream, and heat through for a few minutes longer.

When serving, sprinkle desired amount of grated parmesan cheese on top of each plate.

Yields: About 5 servings.

*Note: Bulk sausage is ground pork sausage which contains spices such as, salt, pepper, ground sage, and possibly other spices, plus it contains garlic. W
hen I make this 'hot dish', I use ground pork sausage which our family has made and seasoned it ourselves. We add fresh garlic and onion to it, and season it with salt, coarse black pepper, and ground sage. I do omit the salt in the recipe above, but I still add the black pepper and onions. Also, for this recipe, you can substitute canned stewed tomatoes for the canned whole, peeled tomatoes.

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 the 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