Peach Cobbler

For this recipe you will need:

• 1 cup sugar
• 1 cup self rising flour
• 1 cup milk
• 1 stick melted butter
• 1 large can of sliced peaches in syrup (juice undrained)
• 1 tsp. vanilla extract

First make the batter mixture. Mix sugar and flour in a bowl, slowly add milk and vanilla, beat well. Add the melted butter and mix and set aside. Pour fruit and juice into a  round casserole dish. Dump the batter over the fruit, do not stir it. Bake in 375 degree preheated oven for 30 -35 minutes until golden brown on top.  

I like to serve it warm.
Note: You can use any canned fruit of your choice.

Enjoy!

Berry Smoothie

For this recipe you will need:

• 1/2 cup 1% milk
• 1 cup plain low-fat yogurt
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Vanilla Syrup
• 3/4 Cup Mixed Frozen Berries (strawberry, blackberry, raspberry mix)
• 1/4 banana
• a few ice cubes

Place ingredients in a blender and blend until smooth. You can add more sugar to taste.  Strain liquid into a strainer to remove some of the seeds. Serve and Enjoy!

Homemade Cocktail Sauce

For this sauce recipe you will need:

• Ketchup
• Refrigerated Prepared Horseradish

Put several squirts of ketchup in a bowl, about 1/2 cup or so, (add more or less for the amount you'll need for your size family), mix in prepared refrigerated Horseradish a teaspoon at the time, (I usually put in 2 or 3 teaspoons) you add the amount you'd like, until it suits your taste and becomes the consistency that you'd like it to be. That's it!

Enjoy with Shrimp!

Black-eyed Peas Seasoned with Bacon

This was cooked in a slow cooker crock-pot

For this recipe you will need:

• A bag of dry black-eyed peas (I used a 12 oz bag)
• 4 slices of smoked bacon
• 1 cube knorr chicken bouillon plus a cup of water  
• enough water to cover peas
• 1/2 chopped onion
• 1 teaspoon salt
• 1 tablespoon shortening or bacon fat

Wash and soak dry peas in a bowl overnight. The next day, rinse peas and place in the crockpot. Now in a skillet cook bacon on medium heat until there is some grease in the pan but not until it is crispy. Pour this over the peas. In a glass measuring cup add a cup of water and the chicken bouillon cube, microwave for 1 1/2 minutes....now stir this until chicken bouillon cube is dissolved, pour this in the crockpot, add salt, shortening or bacon fat and chopped onion. Cover with water and cook in crockpot on high for around 4-6 hours or on low for around 6-8 hours. 
Serve with Cornbread (See recipe archives in sidebar for my cornbread recipe)
Enjoy!

Slow Cooker Nacho Cheese Dip

I use a crock-pot to cook this in
For this recipe you will need:

• Large block of Velveeta Cheese (I believe it is 2 pounds)
• 1 can of Rotel (tomato and green chilies)
• 1 can cream of mushroom soup
• 1/2 lb. of ground beef that's been browned and seasoned with some salt, pepper and garlic powder (optional)

Chop the velveeta into cubes, and place in crockpot, pour rotel and cream of mushroom soup over the cheese and add browned ground beef. Stir together.  Set the crockpot to low temp and cook stirring occasionally until it is melted. it will take about around 30 minutes to an hour or so. Pour into serving bowls and serve with tortilla chips.

I first tried this recipe at my mother-in-law's house when she hosted my baby shower way back in 1990. I've loved it since then! It's easy, delicious and it will feed a crowd. 

Enjoy!

Pigs in a Blanket

For this recipe you will need:

• Package of Cocktail Smokies (tiny sausage wieners)
• 2 packages Refrigerated Cresent Rolls

Preheat oven to 375 degrees or according to your cresent roll cooking directions...Unroll package of cresent rolls, and cut into pieces that will fit around the cocktail smokies. Wrap the cocktail smokies, place on a baking sheet and cook for about 8-10 minutes or according to the cresent roll cooking instructions. 
Enjoy!

Sand Tart Cookies

For this recipe you will need:

• 2 1/4 cup self-rise flour (sifted)
• 1/2 cup butter
• 1/2 cup margarine
• 1/4 cup granulated sugar
• box of powdered sugar
• 2 t. vanilla flavor
• 1 cup chopped pecans

Preheat oven to 275 degrees. Cream butter, margarine and sugar together until smooth, slowly add flour until smooth, add pecans and vanilla flavoring. Shape into 1 inch balls. Bake on ungreased cookie sheet at 275 degrees for 1 hour. Yes, you read it right 1 hour. When done, dip the cookies in powdered sugar when they are still warm and again when the cookies cool. Note: I use a zipper bag for my powdered sugar to make it easier and faster to coat the cookies.
Enjoy!

Easy Slow Cooker Beef Stew

For this recipe I used a crock pot
For this recipe you will need:

•  1 1/2 Pounds of Stew Beef Meat
• 4 Medium Potatoes (peeled and chopped into cubes)
• 1/2 Onion (chopped)
• 2 Carrots (peeled and chopped)
• 1 Can Stewed Tomatoes (optional, sometimes I add stewed tomatoes and sometimes I don't, it's good with or without them)
• 1 Can Corn (undrained)
• 1 Can Green Beans (drained and rinsed)
• Bag of Frozen Baby Lima Beans
• 1 package McCormick's Beef Stew slow cooker seasoning pack
• 3 cups water

Wash meat and put it into the crock pot, add potatoes, carrots, onion, stewed tomatoes (if adding them), corn, green beans, and baby lima beans, in a large measuring cup, mix water with the seasoning pack and pour it into the crock pot. Stir together. Cook on high for 5-6 hours, or on low for 6 to 8 hours.
This is an economical and easy way to feed a crowd.
Serve with Garlic Bread or French Bread

Enjoy!

Cocktail Meatballs

For this recipe you will need:

• Ground Beef (1 to 2 pounds depending on how many people you will be serving)
• 12 oz. bottle of Chilli Sauce (found in the condiment section of the grocery store, near the ketchup ect)
• 2 cups of Grape Jelly
• Salt, Pepper, Garlic Powder, Dried Onions

 Put the ground beef in a large bowl, generously sprinkle with salt, pepper, garlic powder, and dried onion. Mix together and then form the ground beef into 1 inch round balls. Place them in a skillet, cook on medium heat until they are well browned and no longer pink inside. Remove from skillet and drain on a plate. Now, in the same skillet, add the bottle of chilli sauce and grape jelly. Stir these together until  they are melted and are mixed well.  Put the meatballs back into the skillet and gently stir them in the sauce.  Simmer covered on low for a couple of hours, stirring occasionally....the longer they cook the better flavor they will have. Serve these warm with toothpicks nearby.
Enjoy!

Fried Chicken Strips with Honey Mustard Sauce

For this recipe you will need: 

• Boneless skinless Chicken Strips (enough for your size family, I use a little over a pound for 4 people), 
• flour, 
• eggs, 
• milk, 
• vegetable oil,  
• your favorite seasonings, I used garlic powder, seasoned salt, chicken seasoning and soul seasoning, (whatever seasonings that you have and like will be fine) 

Directions: 

*Wash chicken strips, shake off excess water and set them on a plate, place some flour in a gallon size plastic zip bag, set aside

*Beat the egg and about a Tablespoon of Milk in a wide shallow bowl or deep plate, set aside 

*Season chicken strips generously with seasonings, and dip them in the egg/milk mixture 

*Now put a few in at the time in the zipper bag of flour, zip and coat chicken strips, then place on a plate until ready to fry. 

*Now put enough vegetable oil in a deep skillet, to fill it about 1/3 of the skillet, see my pics and judge how much oil to put in the skillet, you don't want to put too much oil, because adding the chicken is going to make the oil rise and you don't want the oil to overflow at all. 

*Now heat oil on Med-high heat for about 5-7 minutes until it's hot enough to fry in....you can test the grease to see if it's ready to fry in by placing a pinch of flour in the skillet after several minutes of heating, when the flour sizzles, it's hot enough to fry in. Note: As a safety precaution, never turn your back on grease or leave it unattended, it can get hot quickly. 

*Now, carefully place each chicken strip in the grease, once they are all in, time it and cook it 3 minutes on each side for approximately 12 minutes or until no longer pink. After a few minutes of cooking on Medium-high heat, You can reduce the heat to medium, if the grease seems to be getting too hot.  

Drain on a paper towel lined plate

Serve with Honey Mustard Sauce or your favorite dipping sauce. 

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Honey Mustard Recipe (below)

My sweet oldest son came up this Honey Mustard recipe himself years ago, when he was only around 14 years old...he came up with this, because we could never buy one that we all really liked....I thought he was so smart to think this up, and I must say that it's the best we have ever had, and I make it all the time. Special thanks to my precious son, for inventing this recipe for us to enjoy and for always being such a joy to us all of these years that have seemed to have flown by.  If we knew how, we'd bottle your honey mustard, and market it, and sell it with your name on it, but the best I can do is give it honor here on my blog for all to enjoy!  It will always have your name on it Austin. Love you :)

For this Honey Mustard Recipe You Will Need:

• 2  Heaping Tablespoons of Mayonnaise (just use a spoon from your regular silverware drawer)

• 2  Heaping teaspoons of Mustard (just use a spoon from your regular silverware drawer)

• 1 to 2 Tablespoons of Honey (add Tablespoon to taste until desired sweetness)

• Sprinkle Seasoned Salt, and Pepper to taste

Mix ingredients together in a small bowl, serve as dipping sauce for chicken strips.

NOTE: For an optional different twist on this sauce, I sometimes add about a 1/2 teaspoon of prepared Horseradish to the honey mustard to give it a kick, I'm the only one in the family that likes it with a kick though lol.

Enjoy!