Author Archives: dixieskitchen

Feb11

Pumpkin-Shaped Cheeseball

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Pumpkin-Shaped Cheeseball

I made this for Thanksgiving this year and it was so good. Now, you wouldn’t have to make it into a pumpkin if you wanted to serve it for another party. You could just make it into a cheeseball and serve anytime of the year. It was rather addicting!

  • 1 8-oz, block cream cheese, softened
  • 1 8-oz. tub vegetable cream cheese
  • 2 tablespoons Hidden Valley Ranch mix (regular or spicy)
  • 3 green onions, sliced
  • 1 red bell pepper, finely diced (leave the stem)
  • 2 cups shredded sharp cheddar cheese, divided

Using an electric or stand mixer, combine both cream cheeses.

Stir in 2 tablespoons Hidden Valley Ranch mix, green onions, red bell pepper and one cup shredded cheddar cheese.

Spread out a large sheet of plastic wrap.

Sprinkle about 1/4 cup shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.

Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now wrap it up with four large and wide rubber bands.

We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. You may need to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best). Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form the pumpkin shape.

When ready, cut off the rubber bands and carefully remove the plastic wrap.

Then add on the red bell pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

“We were created to give God glory”

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Feb11

Easy Orange Rolls

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Easy Orange Rolls

These are my husband’s very favorite. He likes anything with orange and these really hit the spot. They are made with frozen Rhodes rolls and topped with a sauce made with a fresh orange juice glaze. Super easy to make also.

  • 12 frozen Rhodes dinner rolls
  • 1/3 cup melted unsalted butter
  • Zest of 1 orange
  • 1/2 cup sugar

Place frozen rolls in a greased 9 x 13-inch baking pan. (I have tripled this recipe and put 36 rolls on a baking sheet.)

Cover with greased plastic wrap and let thaw according to package directions. This usually takes 4 to 5 hours depending on the temperature in your kitchen.

When ready, preheat oven to 350 degrees.

Mix your melted butter, sugar and zest together in small bowl and pour evenly over the tops of the rolls.

Bake, uncovered, 18 to 20 minutes.

“Jesus, thank You for willingly dying for our sins and offering forgiveness. Teach us to submit to Your rule.”

Jan25

Orange Creamsicle Pie

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Orange Creamsicle Pie

This delicious pie makes two beautiful pies. Even though I made this in the wintertime, it would be really good for a spring dessert. I froze one of the pies and glad I did, it came in real handy with unexpected company.

  • 8 oz. cream cheese, softened
  • 16 oz. frozen whipped topping, thawed
  • 1 cup orange juice
  • 1 (4-oz.) box instanat vanilla pudding
  • 1 (3-oz.) box orange jello
  • 2 (6-oz.) prepared graham cracker crusts

Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy and then stir in.

Divide filling between graham crusts; chill at least 3 hours before serving.

Makes 2 pies, 8 servings each.

What praises do you have to give to God?

Aug7

Loaded Cauliflower Casserole

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loadedcauliflowercasserole

Loaded Cauliflower Casserole

We had this for dinner last night along with Zesty Chicken Breasts, and it was “oh so” delicious!  Also healthy and keto friendly.

  • 2 lbs. cauliflower florets, cut in bite size pieces
  • 1 (8-oz.) box cream cheese, softened
  • 1/2 cup sour cream
  • 3 cups (12-oz.) Cheddar-Jack cheese, finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon, coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper, to taste

Steam cauliflower until fork tender, approximately 10 minutes.  Drain well in colander.

Preheat oven to 425 degrees.  Grease 9 x 13-inch baking dish.

In a large bowl combine cream cheese, sour cream, cheddar-jack cheese, garlic powder, and onion powder.  Mix until creamy and smooth.  Gently stir in cauliflower, 1/2 the bacon and chives.  Season with salt and pepper.

Spoon into casserole dish and top with remaining bacon.  Bake uncovered for 20-25 minutes or until the cheese is melted.  Top with remaining chives and serve.

Makes 6 servings.  (276 calories per serving)

“Children are God’s precious jewels – help them shine for Christ.”

 

Aug5

Banana Pancakes

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Banana Pancakes

After watching a program on TV about a guy getting kidnapped and being held hostage for ransom and almost starving to death, and after finally getting back home to his wife, the first thing he wanted to eat was his wife’s banana pancakes.  Made me hungry for banana pancakes so here is a stack of deliciousness.

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 small, over-ripe banana, peeled
  • 2 large eggs
  • 1 cup plus 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • Butter
  • Vegetable oil

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas and confections’ sugar if desired.

Makes 12 4-inch pancakes.

“The wonder of creation causes us to say, “What a wonderful God!”

 

Jul30

Parmesan Chicken

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parmesanchicken

Parmesan Chicken

This is a really quick and easy meal to make.  I got a lot of oohs and aahs on this one.  I served this with Amish Broccoli / Cauliflower Salad.  Simple and so delicious!!

  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 1/4 cups seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Pound chicken breasts until they are 1/4 inch thick.

Combine flour, salt and pepper on a plate.  On a second plate, beat the eggs with 1 tablespoon water.  On a third plate, combine the bread crumbs and 1/2 cup Parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture; pressing lightly.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven while you are preparing the rest of the breasts.

Serves 6.

“We best pursue the wisdom of God when we pursue it together.”

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Jul30

Hearty Baked Beans

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Hearty Baked Beans

This is a meal in one and absolutely wonderful.  I served it with sweet corn and mashed potatoes.  Not that it needed all of that, but I was hungry for mashed potatoes and my husband was hungry for sweet corn, so I fixed it all and had a lot of leftovers.  All it really needed was some cornbread for a side.

  • 1 1/2 lbs. lean ground beef
  •  1 small onion, finely chopped
  • 1 bell pepper, cored, seeded, and finely chopped
  • 2 (16-oz.) cans pork and beans
  • 1/2 cup barbecue sauce (We like Bulls Eye)
  • 1/2 cup ketchup
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup brown sugar
  • 6-8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish (or anything comparable to that) with cooking spray.

In large saucepan, brown ground beef, onion and bell pepper.  Add rest of ingredients except bacon.  Simmer for 5 minutes.  Transfer mixture to the casserole dish.  Crumble bacon over the top.  Cover the dish with aluminum foil and bake for 45-60 minutes.  Remove the foil and continue for bake for an additional 10 minutes.  Let casserole sit for 10 minutes before serving.

Serves 12.

“The death of Christ is the measure of God’s love for you.”

Jul30

Orange Monkey Rolls

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Orange Monkey Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

Jul20

Easy Italian Wedding Soup

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Easy Italian Wedding Soup

For me, soup is the ultimate comfort food.  And with the Covid-19 pandemic going on right now, we need some comfort.  Very easy to make and delicious!

  • 2 (14 1/2-oz.) cans chicken broth
  • 1 cup water
  • 1 cup medium shell pasta, uncooked
  • 16 frozen meatballs, cooked
  • 2 cups spinach leaves, finely shredded
  • 1 cup pizza sauce

Bring broth and water to boil in a large saucepan; add pasta and meatballs.  Return to a boil; cook 7 to 9 minutes or until pasta is done. Do not drain.  Reduce heat; stir in spinach and pizza sauce.  Cook one to 2 minutes or until thoroughly heated.

Serves 4.

“It is better to bite your tongue than to make a biting remark.”

 

Jul20

Beanie Weenies

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Beanie Weenies

This is rather silly having a recipe for Beanie Weenies, when all you really need to do is open up a couple of cans of baked beans and add some hot dogs.  I thought everyone has heard of this, but talking to a friend about it, she said “What are Beanie Weenies”?  So, here goes.

When I can’t ever think of what to have for supper, this is what I do.  And I usually serve it with cornbread.  Awesome Sweet Cornbread

  • 2 tablespoons vegetable oil
  • 8 all-beef hot dogs
  • 2 (15-oz.) cans pork and beans, undrained
  • 1/3 cup molasses (you may use brown sugar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper, opt.
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 teaspoon cider vinegar
  • Salt and pepper to taste

Put oil into a large frying pan or dutch oven and allow it to become hot over medium heat.  Cut hot dogs into disks and add to oil.  Heat over medium heat until hot dogs have crispy edges and caramelization.  Drain grease off.

Add rest of ingredients to pan and cook on medium heat until bubbly throughout, even when stirred.

Makes 6 servings.

“Great occasions for serving God come seldom, but little ones surround us daily.”