Author Archives: dixieskitchen

Oct4

CoffeeTime Cinnamon Rolls

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Coffee Time Cinnamon Rolls

You can make these delicious cinnamon rolls in less than 30 minutes and they go exceptionally well with your mid-morning coffee.

  • 1 (8-ounce) can Pillsbury crescent rolls
  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

Remove dough from your can and unroll on counter.  Keep in rectangle and pinch seams together.  Brush butter over top of dough leaving 1/2 inch on edge.  Sprinkle brown sugar over top of butter and then sprinkle cinnamon over top of brown sugar.

Start rolling from the long side and try to roll it tightly.  Cut in 8 rolls and place each in a muffin tin.

Bake in a 375 degree oven for 10 to 12 minutes.  When they come out of the oven, turn them over onto a cookie sheet.

Makes 8 cinnamon rolls.

“God may deny our request but will never disappoint our trust.”

Oct4

BLT Wraps

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BLT Wraps

I believe this BLT is better than the original that is made on toast.  So simple, easy and delicious.  Microwaving the bacon is an easy cooking method.  You may want to make a double recipe as you probably can’t eat just one.

  • 12 thick-cut slices of bacon
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 2 romaine lettuce hearts, leaves trimmed to 8 inches long
  • 1/2 to 1 pint cherry tomatoes, halved (I used grape tomatoes)
  • 4 (10-inch) flour tortillas

Place half the bacon on a double paper towel-lined plate.  Top with another layer of paper towels and place the other half of the bacon on top and then put another layer of paper towels on that.  Microwave until crispy, 8 to 10 minutes.

Put mayonnaise in a large bowl and add tomatoes and lettuce and toss to coat evenly.

Lay tortillas on counter and divide lettuce, tomatoes, and bacon among tortillas.  Roll tightly and serve.

Serves 4.

“If you sense your faith is unraveling, go back to where you dropped the thread of obedience.”

Sep28

Pumpkin Cheesecake Shooters

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Pumpkin Cheesecake Shooters

This is a quick and easy dessert to make, but I am warning you, it is very rich!  I don’t have shooter glasses so my glasses are a bit big.  Although, you may serve them in parfait glasses, if you want, for a larger dessert.

For the ready-to-eat cheesecake filling, I used Jello brand cheesecake mix.  I put it in a pie plate without the crust (use for another time) and refrigerated it.  It is the perfect amount for this recipe.

  • 2 cups canned pumpkin pie mix
  • 2 cups vanilla ice cream
  • 2 cups ready-to-eat cheesecake filling (Jell-O Brand)
  • 1/2 cup milk
  • 2 teaspoons pumpkin pie spice, plus more for garnish
  • Whipped topping

Place pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.  Blend until well-conbined and smooth.  Garnish with whipped topping and pumpkin pie spice, or cinnamon, if desired.

Make 24 (2-ounce) shooters or if you prefer larger, 8 (6-ounce) desserts.

“You need not be afraid of where you’re going when you know God’s going with you.”

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Sep24

Spicy Macaroni and Cheese

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Spicy Macaroni and Cheese

This is one of the best macaroni and cheese recipes that I have ever eaten.  You definitely need to like spicy foods to eat this, but “Oh, so good”.

If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese.  You won’t be disappointed!!

  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey Pepper Jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 slices white bread
  • 1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.

In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg.  Add the sour cream, egg, heavy cream, half-and-half.  Pour over the pasta and cover with the shredded Cheddar.  Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares.  In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden.  Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Serves 6 to 8.

“The call of God can always be heard.”

Sep24

Cranberry Orange Cornbread with Orange Butter

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Cranberry Orange Cornbread with Orange Butter

I made this for mid-morning coffee, but it would be fabulous to serve at Thanksgiving.  Lightly sweetened with tart cranberries, but the orange butter makes it!!

Cornbread

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 1/3 cups fresh or frozen cranberries
  • Grated zest of 1 orange

Orange Butter

  • 2/3 cup unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 2 tablespoons thawed orange juice concentrate

Preheat oven to 400 degrees.  Grease a 10-inch cast iron skillet well with shortening.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.  In a medium bowl, whisk together orange juice, milk, and oil.  Add the milk mixture to the flour mixture, stirring just until combined.  Add the cranberries and orange zest and fold in, being careful not to overmix the batter.

Pour batter in prepared skillet.  Bake until lightly browned on top and a tester inserted in the center comes out clean, 30 to 40 minutes.  Remove cornbread from the oven and place on a rack to cool slightly.

In a small bowl, whisk together the butter, confectioners sugar and orange juice concentrate until smooth.

Serve the cornbread warm, spread with the orange butter.

Serves 6 to 8.

* If you don’t have a cast iron skillet, use any baking dish about the same size.

“Praise is the overflow of a joyful heart.”

 

 

Sep24

All-American Chili

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All-American Chili

I have made so many different chili recipes but I believe this may be the best one yet.  If you don’t like a lot of spice, leave out the cayenne pepper and/or the red pepper flakes.  Adjust the spices to your liking.

Now that the temperature is dropping to freezing, this is an excellent meal to make on those cold nights.  Or better yet, serve this to your football fans.

Top your bowl of chili with shredded cheese (I like Monterey Jack), sour cream, diced avocado, scallions or whatever you like.

Next time I make this, I will be doubling it so I can freeze some for later.

  • 2 tablespoons canola oil
  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon cayenne pepper, optional
  • 2 pounds 85% lean ground beef
  • 2 (16-oz) cans dark red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • 2 teaspoons salt

Heat oil in a large dutch oven over medium heat until shimmering but not smoking.  Add onions, garlic, chili powder, cumin, red pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown.  Increase heat to medium-high and add the beef.  Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown.

Add the beans, tomatoes, tomato puree, and 1 teaspoon salt.  Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.  Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.  Stir in the last 1 teaspoon of salt.

Serves 8 to 10.

“Jesus hears our faintest cry.”

Sep6

Loaded Baked Potato Soup

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Loaded Baked Potato Soup

As you all know, I am a big fan of potatoes and soup, so this could easily be my very favorite food.  This is the second recipe for baked potato soup that I have added to my blog.  Slightly different but equally delicious.  Go ahead and interchange them any way you see fit.  In my opinion, this is the ultimate comfort food.

  • 1 pound bacon (16 slices), lightly frozen and roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3/4 cup diced celery
  • 4 large Russet potatoes, peeled and diced
  • 4 medium red potatoes, diced
  • 1/4 cup flour
  • 2 (14.5-oz.) cans chicken broth
  • 4 cups (1 qt.) half and half
  • Salt and pepper to taste
  • Optional garnishes:  chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.

Remove bacon and drain on paper towels, reserving half for garnish.  In bacon fat, cook onion, carrots and celery until the onions are translucent.  Add potatoes and cook for 4 minutes, stirring occasionally.

Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes, stirring often.  Add chicken broth and half of the bacon.  Season with salt and pepper.

Over medium heat, bring the soup to a simmer and cook for 30 to 40 minutes or until the potatoes are soft, stirring often.  Mash some of the potatoes for thicker, creamier texture, if desired.  Add half and half and simmer for 5 minutes.

Enjoy with whatever toppings you like.

Makes 6 to 8 servings.

“The true test of our character is what we do when no one is watching.”

Aug27

Quick and Easy Chicken Divan

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Quick and Easy Chicken Divan

This is another recipe that is fabulous.  A good recipe to use up some of your turkey leftovers after Thanksgiving.

  • 1 (17-oz.) pkg. broccoli florets, thawed
  • 2 cups diced cooked chicken or turkey (Canned chicken or turkey works also)
  • 8 oz. shredded Cheddar cheese
  • 1 (12-oz.) can evaporated milk or 1 1/2 cups half and half
  • 1 (10 3/4-oz.) can cream of mushroom soup, undiluted
  • 1/3 cup grated Parmesan cheese
  • Paprika

Arrange broccoli in a lightly grease 9 x 9-inch baking dish; top with chicken.  Place cheese over chicken.

Combine milk and soup, stirring well.  Pour mixture over cheese.  Bake at 350 degrees for 30 minutes.  Sprinkle with Parmesan cheese and paprika.  Bake an additional 5 minutes.

Yield:  4 to 6 servings

Microwave Directions:

Follow directions above.  Microwave at HIGH for 9 to 10 minutes, giving dish a half-turn after 5 minutes.  Sprinkle with Parmesan cheese and paprika.

“Christlike love is patient with the faults of others.”

Aug27

Easy Baked Chicken Breasts

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easybakedchickenbreasts

Easy Baked Chicken Breasts

This is a fabulous recipe that I have been making for years.  I sometimes use shredded cheese and use 1/2 cup wine for more sauce.  Also, add more stuffing mix and butter.  It always gets gobbled up.  Serve with “Easy Succotash” and “Wash Day Peach Cobbler”.

  • 8 (6 to 8-oz. each) boneless skinless chicken breast halves
  • 8 slices Swiss cheese (I like Cheddar)
  • 1 (10 3/4-oz.) can cream of chicken soup or cream of mushroom soup, undiluted
  • 1/4 cup dry white wine or water
  • 1 cup herb-seasoned stuffing mix, crushed
  • 2 to 3 tablespoons butter, melted
  • Parsley (optional)

Arrange chicken in a lightly greased 8 x 12-inch baking dish.  Use larger dish if using larger chicken breasts.  Top with cheese slices.

Combine soup and wine; stir well.  Spoon sauce over chicken; sprinkle with stuffing mix.  Drizzle butter over crumbs; bake at 350 degrees for 45 minutes.  Garnish with parsley, if desired.

Yield:  8 servings

Microwave Directions:

Follow directions above.  Cover with wax paper, and microwave at HIGH for 18 to 20 minutes; let stand 5 minutes.  Continue microwaving briefly if not done after standing.

“Run the race with eternity in view.”

Aug23

Beef Goulash Vegetable Soup

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Beef Goulash Vegetable Soup

Recipe for good health.  This soup is made with low-sodium beef broth and no added salt.  Very flavorful!  Can be made in under an hour.

  • 1 lb. extra-lean ground beef
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 6 cups low-sodium beef broth
  • 1 (10-oz) pkg. frozen cut green beans
  • 1 (8-oz) can no-salt-added tomato sauce
  • 1 – 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 1/2 cups flat wide noodles (6-oz)

Spray saucepan with nonstick cooking spray.  Saute beef, onions and celery 3 to 4 minutes until meat is browned and vegetables are tender.  Add beef broth, green beans, tomato sauce, chili powder, paprika and pepper; bring to a boil.  Cover and simmer 20 minutes.  Add noodles; simmer 8 minutes longer until noodles are tender.

Makes 6 servings.

  • Per Serving:
  • Calories – 268
  • Protein – 18 g
  • Fat – 14 g
  • Cholesterol – 61 mg
  • Carbs – 18 g
  • Sodium – 43 mg

“I will praise You…; marvelous are Your works.”