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.

Crock-Pot Ranch Mushrooms | Just A Pinch Recipes

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 350º.

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!)

Bacon Corn Casserole | Just A Pinch Recipes

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 350º.

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.

Chocolate Banana Bread | Just A Pinch Recipes

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

Smoked Sausage Bean Soup | Just A Pinch Recipes

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

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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.)

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Strawberry Orange Pasta Salad | Just A Pinch Recipes

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Macaroni Salad (Paula Deen's)

I came across this recipe at FOOD.COM, which Addrienne in Reisterstown had posted the recipe, but I slightly tweaked the recipe to suit my taste.  The end results... A delicious tasting salad which I would make again.

Macaroni Salad (Paula Deen's) 

2 cups cooked macaroni

3 hard boiled eggs, chopped 

1/2 cup thinly sliced celery

1/4 cup chopped green bell pepper

1 small green onion, chopped

1 (2-oz.) jar diced pimentos, drained

1 Tablespoon honey Dijon mustard

1 teaspoon Morten's Season-All Salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon lemon pepper seasoning

1 cup mayonnaise, chilled

1.)  Combine all ingredients in a bowl.

2.)  Note: After I prepared this salad, I chilled it in the refrigerator for 3 hours, but the salad seemed dry, so I prepared a bit more of the dressing, and added it immediately.  What a difference that made.  The salad was a lot more creamy, and stayed creamier, for several days in the fridge. 

3.) Also, when adding a bit more of the dressing, I used, 1/2 cup Hellmann's Mayonnaise, 1/2 Tablespoon of the mustard, 1/4 teaspoon Morton's Season-All Salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon Lawry's Lemmon Pepper seasoning.

 

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Macaroni Salad (Paula Deen) Recipe - Food.com

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Rhubarb Pineapple Upside Down Cake

I "love" rhubarb!  And I love this cake, it's not too sweet, and not too tart!  My husband says it's a nice moist cake.  Before making the cake, be sure to read the *note that follows the recipe.



Pineapple Rhubarb Upside Down Cake

1 (18.25 oz.) box Pillsbury Golden Butter Cake Mix

 
1 cup water (or 1 cup of reserved pineapple juice)

 
1/3 cup softened butter

 
3 large eggs

 
3 cups thinly sliced rhubarb (do not use frozen)

 
1 (20 oz.) can crushed pineapple, drained & reserving juice

 
1/3 cup granulated sugar

 
1/3 cup brown sugar, firmly packed

 
1 (3-oz.) box Strawberry Jell-O Gelatin

 
Cool Whip or Reddi Wip, to garnish cake

1.)  Preheat the oven to 350 degrees.

2.)  Grease one 13x9x2-inch baking pan.  Set pan a side.

3.)  In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs.  Then beat on medium speed for 2 minutes.  Set bowl a side.

4.)  In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the Strawberry Jell-O.

5.)  Pour the rhubarb mixture into the already greased baking pan.  Spread mixture evenly in pan.

6.)  Now pour the cake batter over the rhubarb mixture.  Using the back-side of a Tablespoon; spread the cake batter evenly over the rhubarb mixture.

7.)  Bake in oven for 55 minutes.  Cake should look golden brown in color when done baking.  If need be, do the toothpick test in center of cake, to be sure cake is done baking.  (Mine was done baking within 55 minutes.)  

8.)  Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve.  Or refrigerate to serve later. (Refrigerate any leftover cake.)  

9.)  Top cake with a dollop of Cool Whip, or Reddi Wip.

10.) *Note: Be sure to thoroughly drain the juice from the canned pineapple.  I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon.  From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water.  Also, the canned crushed pineapple I used, stated on the label... Natural Juice No Sugar Added, and the brand I used was... Liberty Gold.

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

Creamy Peanut Butter Soup

This is a quick 'n easy 3 ingredient soup recipe.



Creamy Peanut Butter Coup

1/4 cup creamy peanut butter
1 (10-75 ounce) can condensed tomato soup
1-1/2 cups milk

1.)  In a saucepan (over low heat), stir soup into peanut butter,
adding a little at a time; stir until well blended.

2.)  Add milk, heat through; stirring occasionally.

3.)  If desired, season soup with a bit of black pepper.

4.)  Ladle soup into cups, mugs, or bowls, and serve.

5.)  Yields: 2 servings.

Creamy Peanut Butter Soup | Just A Pinch Recipes

💕 Valentine's Day Candy Bark 💕

A quick, easy, candy to make for your Valentine.

💖 Valentine's Day Candy Bark 💘

18-ounces Nestlé Premier White Chocolate Chips

(About) 1 cup red hearts cinnamon candy

1.)  Place parchment paper on a baking sheet, preferably with sides.  I used a (15-1/2" x 10" x 1") baking sheet.  Set baking sheet aside.

2.)  Place the white chocolate chips in a double boiler; melt the morsels over a low simmering heat on top the stove.  Be sure to stir the chocolate as it's melting.  (I found it can take anywhere between 5 to 6 minutes to melt the candies.)

3.)  Pour the melted chocolate onto the parchment-lined baking sheet.

4.)  Using a heat-proof spatula; quickly spread-out the melted chocolate, as evenly as you can on the baking sheet.

5.)  Sprinkle the cinnamon heart candies over the white chocolate.  Allow to cool.  (To set up the candy bark quickly, place baking sheet in your refrigerator freezer for just 5 minutes.)

6.)  Once removed from the freezer, you'll have noticed that the candy bark will separate from the parchment paper.  Break up the candy bark with your hands, and either place in individual baggies to give as gifts, or place in a tin, or an air tight container.  No refrigeration is required.

7.)  Yields: 10 servings (or more)

8.) Note: When I made the Valentine Bark, I made a bit more than the recipe called for.  I used 2-(12 ounce) bags of the white chocolate morsels, and a bit larger baking sheet.  (A 17-1/4" x 11-1/4" x 3/4" baking sheet to be exact.)  I didn't use an entire cup of the cinnamon candies, I just sprinkled on desired amount.

Additional photo of Valentine's Day Candy Bark 

Valentine's Day Candy Bark | Just A Pinch Recipes

Christmas Cookies For Dec. 2012🎄

These are the cookies I've been making for Christmas. 🎄



Santa Claus Cookies

Santa Claus Cookies | Just A Pinch Recipes

Domestic Goddess's Recipe Box: Santa Claus Cookies (domesticgoddessinthekitchen.blogspot.com)

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Holly Berry Cookies

My Kitchen | Just A Pinch

Domestic Goddess's Recipe Box: Holly Berry Cookies (domesticgoddessinthekitchen.blogspot.com)

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Cherry-Chocolate Star Cookies

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Chocolate Mexican Wedding Cookies

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Gingerbread Marshmallow Crispies

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

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Peanut Butter and Jam Thumbprint Cookies 

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Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!

Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 Tablespoons milk
1 teaspoon grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Creamy Frosting: See Recipe Below
Miniature Marshmallows, to decorate cookies

Red Sugar, to decorate cookies
Milk Chocolate, or Semi-Sweet Chocolate Chips, to decorate cookies
Red Hots Cinnamon Candies, to decorate cookies
Flaked or Shredded Coconut, to decorate cookies
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1.)  Mix granulated sugar, shortening, milk, lemon peel and egg.

2.)  Stir in flour, baking powder, baking soda and salt.

3.)  Heat oven to 400 degrees.

4.)  Shape dough into 1-1/4 inch balls.

5.)  Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

6.)  Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

7.)  Spread cookie with small amount of Creamy Frosting.

8.)  Sprinkle top third of cookie with red sugar (to make Santa's cap).

9.)  Press on miniature marshmallow for tassel of cap.

10.)  Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

11.)  Sprinkle bottom third with either flaked or shredded coconut, for the beard.

12.)  Frost and decorate each cookie before starting another.

13.)  Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

14.)  Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency.  (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

15.) Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

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Santa Claus Cookies | Just A Pinch Recipes

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Super Easy Chocolate-Walnut Fudge

This really is a delicious fudge recipe to make for Christmas or for someone special on Valentine's Day.  Joy 1996 posted this recipe on another website quite a few years ago, and I'm so glad she did.  Everyone whose made this fudge, always seems to enjoy it.  I double the recipe, except for the walnuts (or pecans), and only add 1-1/4 cups of chopped walnuts. 

Super Easy Chocolate-Walnut Fudge

Prep Time: 5 Minutes 

Cooking Time: About 10 Minutes


2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

1.)  In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

2.)  Remove from heat, and stir in the walnuts and vanilla extract; blend well.

3.)  Pour into a buttered 13x9x2-inch baking pan.

4.)  Refrigerate until fudge is slightly firm.

5.)  With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

6.)  Refrigerate again, until the fudge has firmed up completely.

7.)  Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Super Easy Chocolate Fudge | Just A Pinch Recipes

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep Time: 2 Minutes
Bake Time: 30 Minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

1.)  Preheat the oven to 300ºF.

2.)  In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

3.)  In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

4.)  Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

5.)  Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

6.)  Place baked pretzels onto a baking sheet that has been lined with wax paper.

7.)  Spread pretzels out as evenly as you can, to allow them to cool before serving.

8.)  Store pretzels in an airtight container.

9.)  Yields: 16 ounces of cinnamon-sugar flavored pretzels

Cinnamon-Sugar Pretzels 2 | Just A Pinch Recipes