Author Archives: dixieskitchen

Apr13

Chocolate Chip Ice Cream Cheesecake

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Chocolate Chip Ice Cream Cheesecake

My friend, Sandy, made this dessert for bridge and it was just “delicious”.  It would make a very refreshing summer dessert.  It also makes 3 pies, but can be kept in the freezer for a long time.  Something you could pull out of the freezer when unexpected company comes to visit.

  • 3 (8-oz.) pkgs. cream cheese, softened
  • 1/2 gallon vanilla ice cream, softened
  • 1 (5.1-oz.) pkg. instant vanilla pudding mix
  • 1 (12-oz.) pkg. chocolate chips
  • 3 (9″) graham cracker crusts

Mix all together and spoon in chocolate chips.  Pour mixture in 3 graham cracker crusts.  Freeze.

Makes 3 pies.

“God wants us to pray before we do anything at all.”

Apr11

Egg Salad Spread

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Egg Salad Spread

I love deviled eggs.  This is a wonderful way to serve them as an appetizer.  It is delicious!

  • 1 dozen hard-cooked eggs, divided
  • 3/4 cup mayonnaise
  • 4 oz. cream cheese, cubed, softened
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 3 green onions, sliced, divided
  • 1/8 teaspoon paprika

Reserve 1 egg for garnish.  Cut remaining eggs lengthwise in half.  Remove yolks, place in food processor.  Add mayo, cream cheese, vinegar, mustard and 12 egg white halves; process until blended.  Spoon into medium bowl.

Chop remaining egg white halves coarsely.  Add to cream cheese mixture with 2/3 of the onions; mix lightly.

Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions.  Garnish with paprika.

Serve with assorted cut-up veggies and crackers.  (I loved water crackers with this.)

“Everything God does is marked with simplicity and power.”

Apr10

Strawberry Cream Dessert

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Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry jello
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and jello.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”

Apr10

Tangy Beef Brisket

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Tangy Beef Brisket

This amazing recipe is made in the oven and is so juicy and tender.  My son-in-law just loves the sauce on on this.

  • 1 large onion, diced
  • 1/2 cup butter
  • 1 bottle (28-oz.) ketchup
  • 1 1/2 cups packed brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons hot pepper sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 (6-lb.) boneless beef brisket (not corned beef)

In a saucepan, saute onion in butter until tender.  Add the next nine ingredients; bring to a boil.  Reduce heat; simmer, uncovered, for 30 to 40 minutes.  Place brisket in a roasting pan.  Add 3 cups of sauce.  Cover and bake at 350 degrees for 4 hours, basting occasionally.  Skim fat.  Remove brisket; thinly slice the beef and return to pan.  Add remaining sauce, if desired.

Yield:  12-14 servings (6 cups sauce).

“The Bible has treasures of wisdom to mine.”

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Apr2

Hot Tuna Melts

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Hot Tuna Melts

This is like a hot tuna salad sandwich.  So yummy!!  I was making these for 6 people so I tripled the recipe.  They all got gobbled up!

  • 1/3 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed Spanish olives, drained
  • 3 hard-cooked eggs, chopped
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped onion
  • 1 (5-oz.) can solid white tuna in spring water, drained and flaked
  • 2 English muffins, split and lightly toasted
  • 4 sharp Cheddar cheese slices

Preheat broiler with oven rack 5 1/2 inches from heat.  Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend.  Spoon on muffin halves; place on a baking sheet.

Broil 2 minutes.  (I left mine in for about 5 minutes.)  Top each with a cheese slice; broil 1 more minute or until cheese melts.

Makes 4 servings.  (I think it makes 2 servings.)

“Remembering Christ’s death gives us courage for today and hope for tomorrow.”

Apr2

Tater Tot Casserole

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Tater Tot Casserole

I have been making this delicious casserole for years and I thought I had put it on my blog.  My daughter went to get the recipe off the blog and it wasn’t there.  So, here it is.  Comfort food at its best!!

  • 1 lb. lean ground beef (uncooked)
  • Salt and pepper
  • 1 (10 1/2-oz.) can cream of chicken soup
  • 1/2 soup can milk
  • 6 cheddar cheese slices (or any cheese that you prefer)
  • 1 (2-lb.) bag tater tots (I used about 3/4 of this bag)

Preheat oven to 350 degrees.

Mix beef, soup, milk together in bowl and transfer to an 8 or 9-inch baking dish.  Top with cheese slices and then tater tots.

Bake for 1 to 1 1/2 hours until real bubbly.

Serves 6.

“The Light of the World knows no power failure.”

Apr2

Oreo Lasagna

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Oreo Lasagna

My friend, Shirley, made this for bridge a couple of months ago.  It was so delicious!  You can make this a healthier version by using reduced-fat cream cheese, skim milk, and fat-free Cool Whip.

  • 10-12 oz. pkg. Oreo cookies
  • 2 tablespoons butter, melted
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 8 oz. container Cool Whip
  • 4 pk. chocolate pudding cups (or make 1 pkg. instant chocolate pudding)

Spray a 11 x 7-inch casserole dish.

In food processor, or in ziploc, closed bag, crush Oreo cookies.  Set aside 3/4 cup Oreo crumbs for topping.  Combine remaining Oreo crumbs with melted butter.  Press buttered Oreos into bottom of dish and chill.

In a small bowl whip cream cheese until light and fluffy.  Mix sugar, milk and 1 1/4 cups Cool Whip into mixture until well combined.  Spread cream cheese mixture over Oreo crust until smooth and even.

Layer pudding cups in even layer over cream cheese.  Spoon remaining Cool Whip over pudding and gently smooth.  Sprinkler remaining crushed Oreo’s on top.

Place in refrigerator to chill at least 4 hours but overnight is best.

Serves 8.

“Those who know Jesus as their Friend are never alone.”

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Apr2

Creamy French Dressing

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Creamy French Dressing

This dressing has a little bit of a kick to it.  I love it, but if it is too much for you, either cut back on the vinegar or add a little more mayonnaise.  If you like regular French dressing, leave the mayonnaise out.

  • 1/2 cup ketchup
  • 1/2 cup vegetable or canola oil
  • 1/4 cup white wine vinegar or distilled white vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon hot sauce, opt.
  • 1/4 cup mayonnaise

Whisk all ingredients together in a bowl until smooth.  Refrigerate in an airtight jar for up to a week.

Makes 1 1/4 cups.

“Those who know Jesus as their Friend are never alone.”

Mar21

Lemon Curd Tartlets

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Lemon Curd Tartlets

I took these to a church dinner tonight and they were devoured.  This would also be a simple little dessert for Easter.  For a quicker dessert yet, buy your lemon curd.

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 cup butter, cubed
  • 1 pkg. (1.9-oz.) frozen miniature phyllo tart shells, thawed
  • Fresh raspberries, mint leaves and/or sweetened whipped cream, opt.

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended.  Add butter, cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.  Transfer to a small bowl, cool for 10 minutes.  Cover and refrigerate until chilled.

Just before serving, spoon lemon curd into tart shells.  Garnish with raspberries, mint and/or cream if desired.  Refrigerate leftovers.

Makes 15 tartlets.

* I had quite a bit of lemon curd left, so I think you could buy a second box of phyllo shells and use it up or you could use it for something else.

“God can use you at any age – if you are willing.”

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Mar19

Chocolate-Dipped Peanut Butter Bugles

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Chocolate-Dipped Peanut Butter Bugles

I don’t know what I was thinking the day I made these.  My goodness, they were time consuming!  But man-o-man, they are gooood!!!  They are the best eaten cold.  Keep them in the fridge.

  • 1 cup peanut butter
  • 1/4 cup powdered sugar
  • 1 (7.5-oz.) bag of Bugles
  • 1 (12-oz.) bag chocolate chips

Combine peanut butter and powdered sugar with electric mixer until creamy.  Fill a piping bag or plastic zip-top bag with peanut butter mixture (if using zip-top bag, snip a small hole in one corner).  Pipe peanut butter mixture into each Bugle until just full.  (You won’t be able to use all of the Bugles, because some are duds with flat openings, but that’s okay, you’ll have enough good ones.)  Melt chocolate chips, and dip open ends of stuffed Bugles into chocolate.  Set each on aluminum foil or parchment paper for several hours, until chocolate is firm again.  Refrigerate.

“May the memory of our earthly place point us with hope to our heavenly place.”