Author Archives: dixieskitchen

Mar25

Shrimp and Artichoke Dip

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Shrimp and Artichoke Dip

Shrimp, Cheddar and Parmesan!!  Yum.  Serve with tortilla chips.

  • 1 cup shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic salt
  • 1/2 cup mayonnaise
  • 1 cup cooked, peeled and chopped shrimp
  • Paprika, for garnish, opt.

Preheat oven to 350 degrees.

Mix everything together in a bowl.  Put in baking dish, sprinkle with paprika, and bake for 20 minutes, or until bubbly and lightly browned.

“God’s love is abundant.”

Mar25

Country Club Bacon Bites

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Country Club Bacon Bites

I have made these for a couple of parties now and they are devoured instantly.  In the picture, the light colored ones are Parmesan cheese and the dark colored ones are brown sugar.  I have never tried blue cheese, but I think they would be good too.  These are very easy to make but take quite a long time in the oven.  Maybe that’s why they are so good.

  • 1 pound bacon, cut in half
  • Grated Parmesan cheese or brown sugar
  • Club crackers

Preheat oven to 250 degrees.

Lay the crackers face up on a large rack over a baking sheet.  Scoop 1 teaspoon grated Parmesan or brown sugar onto each cracker (I used a packed teaspoon).  Carefully wrap a piece of bacon around cracker, completely covering.  It should fit tight but not too taut.  Place the bacon-wrapped crackers onto the rack.  Bake for 2 hours.  Serve immediately warm or at room temperature.

Makes approximately 36 crackers.

“Access to God’s throne is always open.”

 

 

 

Mar11

Stuffed Bell Peppers

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Stuffed Bell Peppers

This recipe is a long-time family favorite.  I have tried other recipes but always come back to this one.  And this is the one my kids love and make for their families.

I love red, yellow or orange peppers the best.  I know they are more expensive than green, but they are sweeter, so choose whichever you like the best.

  • 4 large (6-oz.) or 6 medium (4-oz.) bell peppers
  • 1 lb. lean ground beef
  • 2 tablespoons chopped onion (or more if you like)
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 cup cooked rice (1/2 cup raw)
  • 1 (15-oz.) can tomato sauce, divided
  • 8 oz. Monterey Jack or Mozzarella cheese (or whatever you like)

Trim 1/2 inch off top of each pepper, remove core, seeds and membrane.  The tops will not be used, but to be frugal cut around the tops and chop up.  Put in a plastic bag and freeze for later use.

Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat.  Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, 3 to 5 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.  Return water to boil; add rice and boil until tender, about 13 minutes.  Drain rice and transfer to large bowl; set aside.

Heat oven to 350 degrees.

Cook and stir ground beef and onion in skillet until onion is tender.  Drain off fat.  Stir in salt, garlic powder, rice and 1 cup tomato sauce.  Heat through.  Lightly stuff each pepper with 1/2 cup meat mixture.  Stand peppers upright in ungreased baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes.  Uncover, top with cheese and bake 15 minutes longer or until cheese is melted.

Serves 4 to 6.

“God calls us to live by faith, believing that He will fulfill His promises.”

Mar5

Cinnamon Raisin Bread

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cinnamonraisinbread

Cinnamon Raisin Bread

This bread is so delicious!  The grandkids stopped by and we devoured a whole loaf within an hour.  Sure glad this recipe made two loaves.  I think I need to make another recipe just so I can freeze it and have it ready to serve when unexpected company comes.

  • 4 cups all-purpose flour
  • 2 cups sugar, divided
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup canola oil
  • 1/2 cup raisins
  • 3 teaspoons ground cinnamon

Set oven rack to the lower middle position.  Preheat oven to 350 degrees.

In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt.  In a small bowl, whisk the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in raisins.  Combine cinnamon and remaining sugar; set aside.

Spoon half of the batter into two greased 8-in. x 4-in. loaf pans.  Sprinkle with half of the reserved cinnamon-sugar; repeat layers.  Cut through batter with a knife to swirl.

Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes before removing from pans to wire racks.

Slice and gobble it up warm right away.

Or – wrap in foil and freeze for up to 3 months.  To use frozen bread:  Thaw at room temperature.

Makes 2 loaves (12 slices each).

“We can finish strong when we focus on Christ.”

Feb18

Chicken Noodle Soup

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Chicken Noodle Soup

This is the best chicken noodle soup!!  It reminds me of Campbell’s Chicken Noodle Soup, which I also love.

  • 16-oz. pkg. egg noodles, uncooked (or any kind of pasta you like)
  • 12 cups low-sodium chicken stock
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 4 cups cooked and diced chicken
  • 1 or 2 (14.5-oz.) cans low-sodium chicken stock, optional*

In a large stock pot, saute on medium heat celery, carrots and onions in vegetable oil until cooked.  Add chicken stock, salt, poultry seasoning, and chicken.  Heat to boiling and then add noodles.  Reduce heat and cook just until noodles are cooked.  Serve.

*Because the noodles soak up  the broth, I then add the extra chicken stock..  If you like your soup heartier and not so juicy, leave the extra chicken stock out.  I like to add crackers to my soup so I like the juicier version.

Serves 8 to 10.

“Turning down the volume of life allows you to listen to God.”

Feb13

Homemade Spaghetti-O’s

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Homemade Spaghetti-O’s

Fix this for your kids.  They will love it.  Or better yet, let them help you make it.

  • 6 oz. ground turkey
  • 3 tablespoons pesto (homemade or store bought)
  • 3 tablespoons plain dried breadcrumbs
  • Salt
  • 1 tablespoon olive oil
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped medium
  • 1 small celery rib, chopped coarse
  • 3 garlic cloves, minced
  • 2 1/2 cups low-sodium chicken broth
  • 1 (28-oz.) can diced tomatoes
  • 4 oz. ditalini pasta (about 1 cup)

Combine turkey, pesto, breadcrumbs, and 1/8 teaspoon salt in a bowl and mix with your hands until uniform.  Use a teaspoon to gently form the mixture into 3/4-inch round meatballs, place on a plate, cover with plastic wrap and refrigerate until needed.

Heat oil in a large Dutch oven over medium heat until shimmering.  Add the onion, carrot and celery and cook until the onion is softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Stir in the broth and tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then reduce heat to medium-low, cover and cook until carrot is softened, 15 to 20 minutes.

Transfer soup to a food processor or blender and process until very smooth, 1 to 2 minutes.  Return the pureed soup to the pot, cover and return to a simmer over medium heat.

Stir in the pasta and reserved meatballs and continue to simmer until the pasta and meatballs are cooked through, 12 to 15 minutes.  Season with salt and pepper, if desired and serve.

Serves 4.

Per 1 1/2-cup serving:  Cal 330; Fat 13 g; Sat Fat 2.5 g; Chol 30 mg; Carb 38 g; protein 15; Fiber 4; Sodium 680 mg

Recipe adapted from America’s Test Kitchen Healthy Cookbook

“Each person is a unique expression of God’s loving design.”

Jan24

Ozark Mountain Berry Pie

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Ozark Mountain Berry Pie

This pie is one of Taste of Home’s 100 most requested recipes.  So in honor of National Pie Day, January 23, I made this delicious pie.

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon, opt.
  • Dash salt
  • 1/3 cup water
  • 1 cup fresh blueberries
  • Pastry for a double-crust pie (9 inches)
  • 1 cup halved fresh strawberries
  • 1 cup fresh raspberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, diced

In a large saucepan, combine the sugar, cornstarch, cinnamon, if desired, salt and water until smooth; add the blueberries.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Set aside to cool slightly.

Line pie plate with bottom crust; trim pastry even with edge.  Gently fold the strawberries, raspberries, blackberries, lemon juice and butter into the blueberry mixture.  Pour into pastry; make a lattice crust.  Trim, seal and flute edges.

Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly.  Cool on a wire rack.  Store in the refrigerator.

Makes 8 servings.

This is delicious served warm with vanilla ice cream.

“Sharing the good news is one beggar telling another beggar where to find bread.”

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Jan18

Cake Mix Cookies

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Cake Mix Cookies

These are so easy to whip up at the last minute and are so good!  Use any flavor cake mix and any kind of chip in it.  Use your imagination.  This time I used Triple Chocolate Fudge cake mix and Creme de Menthe baking chips.   Yum!!  Or try Red Velvet Cake / White Chocolate Chips or Chocolate / Reese’s Pieces.  The list goes on and on.

  • 1 pkg. cake mix (flavor of your choice)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • 6 oz. baking chips (flavor of your choice)

Mix all ingredients together and drop by cookie scoopfuls onto ungreased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes.

Makes 2 dozen cookies.

“Follow Christ, not the crowd.”

Jan18

Onion Substitution

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Onion Substitution

When you don’t have onions on hand for a recipe, these are good substitutions.

  • 1 small onion is 1/3 cup chopped or 1 teaspoon onion powder or 1 tablespoon dried minced onion
  • 1 medium onion is 2/3 cup chopped or 2 teaspoons onion powder or 2 tablespoons dried minced onion
  • 1 large onion is 1 cup chopped or 1 tablespoon onion powder or 3 tablespoons dried minced onion

“Jesus is your most rusted Friend.”

 

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Jan13

Dessert In A Jar

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dessertinajarDessert In A Jar

This is just a fun dessert to make and serve.  Take it with a casserole to a friend in need.

  • 1 1/2 cups milk
  • 1 (3.4-oz.) pkg. instant cheesecake pudding mix
  • 1 (8-oz.) carton frozen whipped topping, thawed
  • 4 large apples, chopped (about 6 cups)
  • 4 (2.07-oz. each) Snickers candy bars, cut into 1/2-inch pieces

In large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Fold in whipped topping.  Fold in apples and candy bars.  Refrigerate.  Serve in parfait glasses or put into Mason jars with lids.

Makes 12 servings.

“When you think of all that’s good, give thanks to God.”

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