Author Archives: dixieskitchen

Jun25

All-American Bacon, Lettuce & Tomato Salad

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All-American Bacon, Lettuce & Tomato Salad

This quick salad serves well as an entree or hearty side dish.

  • 1 large tomato, cubed 1/2-inch
  • 8 slices crisply cooked bacon, crumbled
  • 1 (10-oz.) bag (6 cups) mixed greens
  • 3/4 cup cream-style ranch dressing*
  • 8 oz. (2 cups) shredded Cheddar cheese

In large serving bowl layer tomatoes, bacon, lettuce, dressing and cheese.

* Substitute 3/4 cup your favorite creamy-style dressing.

Makes 8 servings.

Nutrition Facts (1 serving)

Calories 240; Protein 10 g; Carbohydrate 4 g; Fat 21 g; Cholesterol 40 mg; Sodium 610 mg

“Now is the time to invest in eternity.”

Jun4

Watergate Cake

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Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.

Frosting

  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”

May16

Toffee-Chocolate Chip Cookies

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Toffee-Chocolate Chip Cookies

These cookies are thin and slightly crispy.  My family loves toffee, so I had to try these.

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/4 cup honey
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (12-oz.) miniature semisweet chocolate chips
  • 1 package (6-oz.) almond brickle chips

Heat oven to 350 degrees.  Cream brown sugar, butter, shortening, honey and egg in large mixing bowl.  Mix in flour, baking soda, baking powder and salt.  Stir in chocolate chips and brickle chips.

Drop dough by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheet.  Bake 10 to 12 minutes or until gold brown,

Makes about 4 dozen cookies.

Giant Toffee-Chocolate Chip Cookies:

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.  Don’t put more than six cookies on the sheet.  Bake 12 to 14 minutes or until edges are golden brown.  (Centers well be soft.)  Cool 3 to 4 minutes; remove from cookie sheet.

“We are shaped and fashioned by what we love most.”

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May16

Copycat KFC Cole Slaw

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Copycat KFC Cole Slaw

My grandson, Caleb, loves KFC Cole Slaw, so I had to make this for his birthday party along with his other favorite, BBQ ribs.

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for a least 2 hours before serving.

Serves 10 to 12.

“We are shaped and fashioned by what we love most.”

May16

Tomato and Cheddar on an English Muffin

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Tomato and Cheddar on an English Muffin

I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli.  Alex has created the most mouth-watering sandwich!!  (I have slightly adapted it.)  I can’t wait until my tomatoes are ripe in my garden.

  • 1 Thomas’ English muffin, split open
  • Butter
  • 1 (3/8-inch-thick) slice tomato
  • Kosher salt and cracked black pepper, opt.
  • Pinch of sugar, opt.
  • 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)

Toast the English muffin until it is lightly browned.  Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.

Season the tomato slices with salt, pepper, and sugar, if using.

Layer the cheese on the bottom half of the muffin.  Top with the tomato.  Put the muffin top over it and press down until some of the juice leaks out of the tomatoes.  Close your eyes.  Pretend you’re eight year old.  Enjoy.

Serves 1.

“We are shaped and fashioned by what we love most.”

May16

Cheesy Chicken Chowder

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Cheesy Chicken Chowder

This chowder can be made pretty quickly.  I used leftover rotisserie chicken, but you could also use canned chicken.  You can poach your chicken in the broth before you get started also.  It is yummy!!

  • 32-oz. can chicken broth
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, peeled and thinly sliced
  • 1/2 cup onion, diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cup milk
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups cooked chicken chopped
  • 15-oz. can whole-kernel corn, drained

Bring broth to a simmer in a large stockpot over medium heat.  (This is when you would poach your chicken if doing so.)  Remove chicken and add vegetables, salt and pepper; cook until tender.  Melt butter in a separate saucepan; add flour and whisk until smooth.  Gradually add milk to butter mixture; cook and stir until mixture starts to thicken.  Add to stockpot; stir until well mixed.  Add cheese; stir until melted.  Add chicken and corn.  Simmer until heated through, about 3 to 5 minutes.

Serves 6.

“A good name honors our great God.”

Apr28

Pasta with Salmon Cream Sauce

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Pasta with Salmon Cream Sauce

Oh my goodness, this was so good!

  • 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
  • 1 stick unsalted butter
  • 1 cup frozen petite peas, thawed
  • 2 cups heavy cream
  • 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
  • Salt
  • 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried

Cook pasta al dente, according to directions on box.  Meanwhile, melt butter in skillet over medium heat.  Add peas and saute for 1 minute.  Add heavy cream, and reduce heat to low.  Add salmon, Parmesan cheese and salt to taste.  Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.

Drain pasta and place in a heated bowl.  Pour sauce over the pasta.  Add the parsley and gently toss to mix well.  Serve immediately.

Serves 4 to 6.

“Christ is the ultimate answer to life’s greatest questions.”

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Apr20

Cheesecake Cookies

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Cheesecake Cookies

This recipe really intrigued me when I first read it.  It got me hooked when I read “absolutely fabulous”.  With only 5 ingredients, I had to try it.  It’s true, they are “absolutely fabulous”.  Just ask my husband, “the cookie monster”.  He said I needed to get this recipe on my blog quick, because there is people out there that don’t know what they are missing.

  • 1 cup butter, softened
  • 6 oz. cream cheese, softened
  • 2 cups sugar
  • 2 cups flour
  • 1 cup chopped pecans

Preheat oven to 350 degrees.  Cream together butter and cream cheese;  add sugar, beating until light and fluffy.  Add flour and beat well.  Stir in pecans.  Drop by teaspoonfuls (I used a small cookie scoop) onto ungreased cookie sheet and bake for 12 to 14 minutes.

Yields 4 dozen.

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

Apr14

Green Pea Salad

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Green Pea Salad

This is one of the sides for my Easter dinner this year.  Very good and refreshing.  It can be made ahead of time.  Also a great potluck side dish.

  • 1/2 cup mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 cup finely minced onion
  • 1/2 to 1 teaspoon sugar
  • Salt
  • 4 cups fresh baby peas, or two 10-oz. pkgs. frozen baby peas, thawed but uncooked
  • 6 oz. medium to sharp Cheddar cheese, cut into tiny cubes
  • 4 to 5 crisp cooked bacon slices, crumbled

Whisk together the mayonnaise and sour cream in a small bowl.  Add the onion, the smaller amount of sugar, and salt to taste.  Stir together the peas, cheese, and bacon in a large bowl.  Spoon on the mayonnaise mixture and toss lightly just until combined.  Add more sugar or salt if you wish.  Refrigerate for at least 30 minutes and up to 12 hours before serving.

Yield:  6 servings.

“God is my Father, I will never think of anything that He will forget, so why should I worry?”

Apr14

Chicken and Dressing

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Chicken and Dressing

Very quick and easy.  Dinner on the table in no time as long as you have your chicken cooked.  Quicker yet would be to buy a rotisserie chicken.  If you like comfort food, this is it.

  • 1 stick butter, melted
  • 1 (6-oz.) pkg. stuffing mix
  • 1 (3-lb.) chicken, cooked, boned, chopped
  • 2 cans cream of chicken soup
  • 2 cans chicken broth

Combine butter and stuffing mix in bowl, tossing to mix well.  Spread in a 9 x 13-inch greased baking pan, reserving 3/4 cup.

Arrange chicken over dressing.

Mix soup and broth together and pour over chicken.

Top with reserved stuffing mix.

Bake at 350 degrees for 33 to 35 minutes or until bubbly.

8 servings.

“No mistake is more dangerous than mistaking the identity of Jesus.”