Author Archives: dixieskitchen

Spanish Olive Spread

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spanisholivedip

Spanish Olive Spread

My daughter fell in love with this spread.  This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler.  Yum!

  • 1 1/2 cups (6-oz.) finely shredded Swiss cheese
  • 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
  • 1/2 cup mayonnaise
  • Assorted crackers

In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives.  Stir in mayonnaise.  Cover and refrigerate spread for at least 4 hours or up to 24 hours.

Before serving, gently stir mixture. Serve with crackers.

Makes about 20 servings.

“Christ gave everything to make something beautiful of His church.”

Cheesy Leftover Tater Tot Soup

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cheesyleftovertatertotsoup

Cheesy Leftover Tater Tot Soup

I know what you’re saying.  Whoever has tater tots left over?  Well, when I served PADS last week I had made tater tots to go along side Sloppy Joes Sloppy Joes, Broccoli Salad Broccoli Salad, Corn Casserole Creamy Corn Casserole, etc. and I had several left over.  So I decided to make some soup with them.

I didn’t realize how delicious this was going to be when I started out making it.  But the flavor is so good!!

  • 3 slices thick-cut bacon, cut into pieces
  • 1 (28-oz.) bag frozen tater tots (not sure if I had a full bag leftover or not, but close to it) (I made 3 bags that night)
  • 1 (15-oz.) can creamed corn
  • 2 (15-oz.) cans low-sodium chicken broth
  • 2 cups whole milk
  • 8 oz. shredded cheddar cheese

Preheat oven to 450 degrees.

Arrange frozen tater tots in a single layer on an 11″ X 17″ baking sheet.  Cook to a light golden brown about 30 – 35 minutes.

In a large stock pot, brown bacon until crispy.  Remove bacon to paper towel and drain pot.

Return bacon to the pot along with corn, broth and milk.  Bring to a boil.  Lower heat and add potatoes.  Simmer 12 to 15 minutes.  Stir to break up tots. Or leave chunks, if you prefer.

Add the cheddar cheese and heat until melted.  Serve.

This makes quite a large batch of soup and is fairly thick, which I like.  If you want a thinner soup, add more broth or milk.

I’m not sure what the flavor would be like if you didn’t bake the tots, but I think possibly that’s why the flavor was so good.  May be because the tots got nice and golden brown.  This is even better the next day.

Makes 8 large servings.

“Even when we don’t sense God’s presence, His loving care is all around us.”

Quick Banana Milkshake (Ice Cream Free)

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quickbananamilkshake

Quick Banana Milkshake (Ice Cream Free)

This milkshake is so refreshing and a wonderful pick-me-up when you need one. Also, good to have before going to bed.  Makes you sleep like a baby.

I have used frozen bananas also and left out the sugar depending on how ripe your banana is.  The riper it is, the sweeter it is.

  • 1 banana
  • 1 cup whole milk
  • 3 ice cubes
  • 1 tablespoon sugar
  • Pinch of cinnamon

Put all in a blender and puree until smooth.

Makes 2 servings.  130 calories per serving

“It is fitting for a great God to forgive great sinners.”

Pear Braid

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Pear Braid

My wonderful friends, Peg and Harve, gave me more pears from their tree again this year.  I could have eaten them all they were so sweet and juicy.  But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.

Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings.  After eating this, he proclaimed that this was now his all-time favorite dessert.  WOW!  I’m really shocked at that statement, but it was an pretty awesome dessert.

We did eat it with a scoop of ice cream, but personally, I like it without better.  Art liked it with ice cream.

  • 1 sheet Puff Pastry, defrosted
  • 3 oz. cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 medium pears, peeled, cored and sliced
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg / 3 T. water
  • 1/4 cup powdered sugar
  • 2 tablespoons milk or half & half
  • 1/4 cup apricot preserves

Preheat oven to 375 degrees.

Add your puff pastry sheet to a sheet of parchment paper.  Using a rolling pin, roll it out and extra inch and a half longer.  Use a knife to make strips on the two sides.

In a small bowl, add the cream cheese and lemon zest, mix to combine.  Spread it evenly down the middle of the puff pastry.

Add the pears to the top of the cream cheese layer.

In a small bowl, add the sugar, nutmeg and vanilla.  Mix with a spoon until all is combined.  Sprinkle half the vanilla sugar on the pear layer.  Reserve the remaining vanilla sugar to the top.

Start braiding the strips, folding them over each others length of the braid, pinching ends closed.  Brush with egg wash and sprinkle the remaining vanilla sugar on top.

Bake for 30 – 35 minutes.  Remove.  Let cool 15 minutes.  Mix up the glaze ingredients and add to the top of the braid.  (I didn’t use this, but it’s totally up to you if you want to use it or not.)

Serves 6 – 8 (depending on how big you cut them)

“The bottom line of every prayer should be, “Your will be done.”

 

Almond Pork Chops with Honey Mustard

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Almond Pork Chops with Honey Mustard

These are the most awesome pork chops I have ever eaten!  I don’t fix pork chops very often because I always think they are dry.  But not these.  They are so tender and juicy, we just devoured them.  And the honey mustard was just delicious with them.

This is also a very quick meal to prepare.  25 minutes from start to finish.  I used large porterhouse pork chops instead of the boneless pork loin, but that’s what I had in my freezer so that’s what I used.  I also made corn bread to go along side of them.  Awesome Sweet Cornbread which is also to die for.

If you don’t like pork chops, this will make you a lover of them.  You must try them!  Delicious!

  • 1/2 cup smoked almonds
  • 1/2 cup dry bread crumbs
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1 in. thick and 6-oz. each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard

In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs.  In another bowl, beat the eggs.  In a large resealable plastic bag, combine flour, salt and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.

In a large skillet over medium heat, cook the cops in oil and butter for 5 minutes on each side or until a thermometer reads 160 degrees.  Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard.  Serve with the pork chops.

Makes:  4 servings

“In the midst of troubles, peace can be found in Jesus.”

White Chicken Chili

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White Chicken Chili

This recipe makes a large pot of soup.  I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal.  Or else my grandkids raid my freezer and take it out.  Fine with me.  It warms my heart they like my food.

This is also very quick easy to make as it uses most everything in a can.  Just stock up your pantry.

  • 2 onions, chopped
  • 1 tablespoon oil
  • 6 cups chicken stock
  • 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
  • 3 (5-oz.) cans chicken, drained
  • 2 (4-oz.) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon white pepper
  • 12-oz. container sour cream
  • 3 cups shredded Monterey Jack cheese

In a large stockpot over medium heat, saute onions in oil until tender.  Stir in remaining ingredients except sour cream and cheese.  Simmer for 30 minutes, stirring frequently, until heated through.  Shortly before serving time, add sour cream and cheese.  Stir until cheese in melted.

Serves 16 to 20.

222 calories per 1 cup

“Our actions speak louder than our words.”

Quick Kielbasa Skillet

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Quick Kielbasa Skillet

I love skillet meals.  They are so quick and easy when you need a meal on the table in a hurry.  This is also a pantry meal.  You just need to keep canned potatoes and green beans in it.  We loved it!

  • 1 lb. kielbasa, sliced 1/2-inch thick
  • 1 tablespoon oil
  • 2 (15-oz.) cans sliced potatoes, drained
  • 2 (14.5-oz.) cans French-style green beans, drained

Brown kielbasa in oil in a skillet over medium heat.  Add potatoes and beans; cook over low heat until heated through.

Serves 4.

375 calories/serving

“The secret of peace is to give every anxious care to God.”