Thursday, January 23, 2014

Crock-Pot Ranch Mushrooms

I love mushrooms, and especially enjoy them cooked in the crock-pot along with butter and a packet of ranch dip mix.  I serve these delicious tasting mushrooms as a side dish.











Crock-Pot Ranch Mushrooms

1/2 cup butter, melted

1 lb. whole fresh mushrooms

1 (1-oz.) packet Hidden Valley Ranch Dips Mix (See *Note)


1.)  Place half of the mushrooms in the crock-pot.

2.)  Pour half of the melted butter over the mushrooms.

3.)  Sprinkle half of the (dry) ranch dip mix over the mushrooms.

4.)  Add remaining mushrooms to the crock-pot.

5.)  Pour the remaining melted butter over the mushrooms.

6.)  Sprinkle the remaining dip mix over the mushrooms.

7.)  Place lid on crock-pot, and cook on low for 3 - 4 hours.  (I just cook mine for 3 hours, as after three hours of cooking time, my kitchen as well as the mushrooms smell so good, that we can't wait to dig into 'em.)

8.)  Yields: 2 to 4 servings.

9.) *Note: Hidden Valley has 2 kinds of seasoning mixes, a mix to make dips, and a seasoning mix to make salad dressing.  For this recipe, I much prefer to use the dip mix.

This is how the mushrooms look after they've been placed in the crock-pot, the melted butter is poured over them, and the remaining Hidden Valley Ranch Dip Mix, is sprinkled over them before cooking them in the crock-pot.















Bacon Corn Casserole

I happen to of found this delicious side dish recipe at FOOD.COM
I love the combination of the corn, bacon, and sour cream. 
This is one side dish I'm sure your family will enjoy!



Bacon Corn Casserole 

6 slices bacon (See *Note)
1/4 cup diced onion
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1 cup sour cream
18 ounces frozen corn (See *Note)
1-1/2 teaspoons dried parsley


1.)  Preheat oven to 350ΒΊ.


2.)  In a skillet, cook bacon, crumble, and set aside.


3.)  Cook onion in butter till transparent, in a large 3-quart saucepan.


4.)  In the same pan, blend in the flour and salt.


5.)  Add the sour cream gradually; keeping texture smooth.


6.)  Bring mixture to a boil, then add the frozen corn and parsley.


7.)  Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.


8.)  Pour bacon/corn mixture into a greased 1 quart baking dish.


9.)  Garnish casserole with the remaining bacon.


10.)  Bake in oven (uncovered) for 30 minutes, then serve immediately.


11.)  Yields: 4 to 5 servings.


12.) *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn.  (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)


Wednesday, January 22, 2014

Chocolate Banana Bread

I happen to come across this recipe at FOOD.COM
This is "the best" tasting chocolate banana bread I have ever had!
It's also a nice moist bread.  I actually prefer this bread over the many banana bread recipes I'm use to making.




Chocolate Banana Bread 

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/4 cup milk
1-1/2 cups flour
1/4 baking cocoa (See *Note)
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup chopped pecans (or walnuts)

1.)  Preheat oven to 350ΒΊ.

2.)  Grease one 9x5-inch loaf pan.

3.)  Combine butter, sugar, eggs, and vanilla extract in a bowl.  With an electric mixer, beat ingredients on medium speed until moistened.

4.)  Add the mashed bananas and milk, beat on low to blend.

5.)  Add the flour, baking cocoa, salt, and baking powder.  Beat on low until four mixture is moistened.

6.)  Use a spoon to fold in the pecans (or walnuts).

7.)  Pour batter into the loaf pan.

8.)  Bake on center rack 50-60 minutes.  (I baked mine for 55 minutes.)

9.)  Once the bread is done baking, remove from oven, and let the bread stand in baking pan on a wire rack for 55 minutes, to let it cool.

10.)  Run a butter knife around the inside of the pan, then flip the pan over to release the bread from the pan.

11.)  Cool bread completely before cutting into slices.  Serve bread.

12.) *Note: When it came to adding the baking cocoa, I used  Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor.

Tuesday, January 21, 2014

Smoked Sausage Bean Soup

This delicious, hearty soup, is so quick and easy to prepare. There's no need to add any additional seasonings, as the bean with bacon soup adds lots of flavor.



Smoked Sausage Bean Soup 

3 russet potatoes, peeled, and cut into 3/4" cubes
2 large carrots, thinly sliced
1 medium onion, diced
2 stalks celery, thinly sliced
1 (32-oz.) box beef broth
1 (14-oz.) pkg. smoked sausage
2 (11.25-oz.) cans condensed bean with bacon soup

1.)  In a stock-pot, add the vegetables and the broth.  Bring to a boil, then lower the heat to a simmer, cover the pot, and simmer the vegetables for 10 minutes.

2.)  While the vegetables are simmering, cut the smoked sausage into 1/4-inch slices, then cut each slice in half.

3.)  After the vegetables are done cooking, add the sliced sausage and both cans of bean with bacon soup.

4.)  Stir and cook over low heat until the soup is heated through.

5.)  Ladle soup into bowls and serve.

6.)  Yields: 7 to 8 servings

Monday, October 7, 2013

Strawberry Orange Pasta Salad

I love this pasta-fruit salad!  Especially the combination of pasta, fruit, onion and poppy seed dressing.  The end results, a really delicious tasting salad which everyone seems to enjoy! 



Strawberry Orange Pasta Salad

2 cups farfalle (bow-tie pasta), uncooked

1/3 cup of Kraft Creamy Poppyseed Salad Dressing

1/4 cup of mayonnaise

4 green onions, sliced

1 (11-oz.) can mandarin oranges, drained (See *Note)

1 cup of sliced fresh strawberries
-


1.)  Cook pasta as directed on package, but omitting the salt; drain, and cool.


2.)  In a medium size bowl mix together, the dressing and the mayonnaise.


3.)  Add the pasta and onions to the bowl; stir to coat the pasta.


4.)  Gently stir in the fruit.


5.)  Refrigerate 1 hour.


6.)  Yields: 4 servings


7.)  *Nots*: When making this salad, I actually used about, 4 (4 ounce) mini-bowls of mandarin oranges.  Which comes in a 4-pack, rather than using the (11-ounce) can of mandarin oranges.  I added desired amount of sliced green onion, and fresh strawberries.  (Probably adding more of the strawberries, and a bit less of the green onion.)

Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars. Especially since my husband enjoys bananas, and I enjoy ...