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.

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.