Reliving life through food

  Potato soup Ingredients: White/all purpose white. (Russet and Idaho cook up to much) - cubed 1 small onion - finely chopped  shredded carrots or small chopped carrots. Match stick carrots cut up work good also. Stick or half stick butter milk small package mild shredded cheddar cheese  1.5 blocks of cream cheese. Directions : 1. Cover with water about 2 inches above potatoe cook till tender but not falling apart. (Put wooden spoon in them so they don't boil over.) Stick or half stick butter..salt and pepper to taste.  2. Add milk to desired broth...let heat up again 3. Add small package mild shredded cheddar cheese and 1.5 blocks of cream cheese.  4. Cut the cream cheese up or smash up at room temp. Stir and turn fire off cover up. Let set for several minutes to melt cheeses.  5. Whisk to whip around on top lightly to stir the cream cheese up..

  Yogurt Berry Parfait Servings  6   (8 ounce) servings Calories  289 Ingredients 1 cup  plain Greek yogurt 1/4 cup   cream 1/4 cup  honey 1 tsp   vanilla extract 2 cups  berries (about 1 cup each of blackberries, strawberries, blueberries, raspberries) 1/2   cup   granola Instructions Whip cream and vanilla until soft peaks form, Then, in medium sized mixing bowl, gently fold whipped cream mixture into yogurt. Drizzle honey over surface of yogurt/cream mixture and refrigerate for at least 20 minutes to allow sugar to sink in.  Rinse berries and pat dry. Slice strawberries into thin slices. To make parfaits, layer a glass with the following: 2 Tablespoons granola 3 Tablespoons yogurt mixture (don’t mix; you’ll have bites of sour and swirls of sweet), ⅓ cup berries, 3 Tablespoons yogurt mixture, ⅓ cup berries. End with a small dollop of yogurt mixture on top and a light sprinkle (about 1 teaspoon) of granola.

  Shrimp and Corn Tostada  Budget  Hispanic . PREP: 20 Minutes COOK: 4 Minute INGREDIENTS Select ingredients: 2 Ears of Corn (kernels cut from cobs) 1 Small Red Onion (chopped) 1/4 Cup of Fresh Cilantro (chopped, plus extra for garnish) 1 Lime (juiced) 1 Tsp. of Salt (divided) 1 Pound of Large Shrimp (shelled and deveined) 1/2 Tsp. of Chili Powder 1/2 Tsp. of Cumin 1/4 Tsp. of Paprika Freshly Ground Pepper (to taste) 1 Tbsp. of Olive Oil 3 Medium Ripe Hass Avocados (mashed) 8 Tostadas 1 Cup of Crumbled Cotija Cheese SAVE CHECKED INGREDIENTS TO SHOPPING LIS DIRECTIONS Mix the corn, onion, cilantro, lime juice and 1/2 teaspoon salt in a medium bowl. Set aside. Add the shrimp, chili powder, cumin, paprika, 1/2 teaspoon salt and pepper to a large bowl and toss to combine. Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes or until the shrimp is opaque and cooked through. Remove from the heat and set aside. Spread the mashe...

   Queso: 1: can of condensed milk--heat in sauce pan add 1 tablespoon cornstarch…heat until bubbly 1lb white american cheese (it melts the best)  some freshly grated mozzarella cheese jalapeno pepper--diced or add a little can of the diced chilies.  Season with red pepper flakes, chili powder, salt to taste....

  Ingredients: Red potatoes, quartered 1 cup of Ranch dressing  Shredded cheddar cheese  Bacon, crumbled  Whole Green onions, cut into small pieces

 Ingredients: 1 pouch Carolina® Ready to Heat Jasmine Rice 1 lb medium shrimp, peeled and deveined 1 (11 oz) can corn, drained ¼ cup drained and chopped sun-dried tomatoes in oil, reserving oil 1 cup shredded Italian cheese blend ¼ cup plus 1 tablespoon slivered fresh basil leaves ½ teaspoon salt Directions: Step 1 Prepare the rice according to package directions. Step 2 Thread shrimp on skewers. Brush shrimp with reserved oil from tomatoes. Step 3 Cook skewered shrimp over hot coals for 4 minutes. Turn and brush with additional oil. Step 4 Grill 4 to 5 minutes or until done. In a large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Step 5 Spoon into individual bowls. Top rice with shrimp. Recipe credit- https://carolinarice.com/recipes/shrimp-rice-bowls/

Pap was part of the Mt. Pisgah UMC’s men’s group for as long as I have been part of the family and I’m sure for many, many years before that. On different occasions, the families would be invited to attend. It was super exciting. My excitement was because it meant we got to eat Pap’s breakfast casserole. He would make it the night before and bake it the next morning. Oh yum yum!  When Lawrence was laid off from Smith’s trucking, he took over many of the things that supported his big family of 9 in 1987. Marylene went to work when David was in elementary school as well. Cooking was something they were both very good at! Pap’s breakfast casserole  Ingredients: 1 lb  sausage 1/3 lb bacon 4 oz ham bits 6 eggs 4 slices of bread - cubed 2 cups of milk 1 1/2 cup shredded cheese (cheddar/mozzarella) Optional:  1/4 onions 1/4 cup green pepper Fry ham, sausage and bacon and set aside.  Spray 9 x 13 pan with cooking spray.  Line with bread cubes Sprinkle with ham, cru...

 “You can blame the past on many things, but you can blame the future only on yourself.  1/2 cup onion 2 cloves garlic or more 1 quart tomatoes 1/2 6 oz tomato paste 1 Tbsp sugar 1 Tbsp oregano 1/4 tsp salt 1/2 tsp basil 2 Tbsp parsley Cook until onion is soft.

 2 cans crescent rolls Pepperoni thinly sliced Mozzarella string cheese cut into 1/3s On each crescent triangle lay 3-5 pieces of pepperoni. Then put the 1/3 piece of string cheese & roll into crescents. Pinch the ends so the cheese doesn’t ooze out.  Bake @ 350 degrees for 10 minutes on middle rack. Check to make sure they are browning on top & done on the inside. Sometimes I cook them for 12-15 minutes. Just depends on the mood my oven is in! If you want to get fancy, sprinkle with garlic powder and Italian seasoning. 

  Mexicorn lime salsa 2 (11 ounce) cans mexicorn, rinsed and drained or whole kernel corn with 1/2 of green and red peppers cooked in cast iron skillet until softened 1/2 cup fire-roasted salsa verde 1/4 to 1/2 cup red onion, diced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh squeezed lime juice In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.

  Grandmother’s always have incredible memories and traditions to bring their own spin and personal stamp to their family’s. David’s mom, Marylene, brings so much to the family.  Her recipes have taught me a lot about cooking, but also speaks to the love she poured into raising her 9 children. One thing I have discovered in my food adventures over these last few years is you don’t mess with childhood flavors.  My childhood flavor is over cooked spaghetti noodles and a can of Hunt’s (mom would say “Hunt for the best”) tomato sauce.  If you really want to pull on my heart strings, you place 5 pats of butter on soft white loaf bread and place it under the broiler until burned.  Then, scrap off the burned parts with a butter knife.  Not enough carbs for you? Well, add frozen crinkle fries with tons of ketchup..my favorite childhood memory dinner. When I cooked Granny’s spaghetti sauce this weekend, I discovered one of David’s favorite childhood memory flavor I ...

Sugar Cookie Crust 3   cups   all purpose flour ½   tsp   cornstarch ½   tsp   baking powder ½   tsp   baking soda ½   tsp   salt 2   sticks   unsalted butter, room temperature   1 cup  1 ½   cups   granulated sugar 1   large   egg 1   tsp   vanilla extract ⅛   tsp   almond extract optional: zest of 1/2 lemon Cream Cheese Frosting 16   oz   cream cheese   2 packages, room temperature 1   tsp   vanilla extract 1   cup   powdered sugar Fruit Kiwi   sliced Mandarin oranges   drained Strawberries   sliced Blueberries  

 Grayson’s birthday cake  Cake: 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten Cream Cheese Filling 1   -8 oz.   package cream cheese, softened 1 1/4   cups   powdered sugar 1   Tbsp.   lemon juice 3/4   tsp.   vanilla  1   cup   heavy whipping cream 4   Tbsp.   powdered sugar

Ingredients 2   cups   heavy cream or heavy whipping cream   very cold ¼   cup   confectioner's sugar 1   teaspoon   vanilla extract ½   cup   strawberry jam 12   graham crackers 16   ounces   strawberries   thinly sliced Instructions In a large bowl, add cold heavy cream, confectioner's sugar, and vanilla extract. Whip with a hand mixer or stand mixer until medium peaks have formed. Add strawberry jam and gently fold into whipped cream until evenly incorporated. Set aside.  In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with a single layer of graham crackers. Top graham crackers with a thick layer of whipped cream, spread into an even layer. Top whipped cream with a single layer of strawberry slices. Repeat these layers two more times, for 3 layers each of graham crackers, whipped cream, and strawberries. Cover and refrigerate for 1 hour for a firm cake, or 3 hours for a sof...

Trying to recreate a family traditional recipe it very intimidating, especially since my serious cooking attempts didn’t start until around 10 years ago.  This recipe is one that showed me that I should always try to taste new things even though I think I don’t like them.  Granny’s Dressing Balls Ingredients - divided by 5 1 loaf bread 1 box jiffy mix baked 2.4 heaping tbsp rubbed sage 3/4 tsp salt .6 tsp black pepper .8 tsp heaping baking powder 1 cup chopped onion 1.2 cups chopped celery 2 eggs 3/4 sticks butter .4 cups chicken or turkey broth Ingredients - halved 66 balls 2.5 loaves bread 2.5 boxes jiffy mix prepared (21.25 ounces) 6 heaping tbsp rubbed sage 3/4 tsp salt 1.5 tsp black pepper 2 heaping tsp baking powder 2.5 cups chopped onion 3 cups chopped celery 3.5 eggs 1 stick butter 1 cup chicken or turkey broth Ingredients 132 balls 5 loaves bread 5 boxes jiffy mix baked 12 heaping tbsp rubbed sage 1.5 tsp salt 3 tsp black pepper 4 tsp heaping baking powder 5 cups chop...

  Toni’s Deviled Eggs Ingredients 12 Hard - boiled eggs, peeled & halved 1/2 cup Duke’s mayonnaise 1 Tbsp. Southern Dijon Mustard 2 tsp.  Finely chopped Grandma’s sweet pickles 1 tsp. White vinegar 1 tsp. Grandma’s sweet pickle juice Salt & Pepper  Directions: Bring a large pot of water to a rolling boil. Gently place eggs in water.  Bring back to boil and then turn to a simmer. Simmer for 10 minutes. Immediately put in cold bowl with ice & cold water. Leave in fridge for at least 2 hours. Peel and half eggs. Combine yoke, and all other ingredients in a bowl.  Combine until smooth.  Using a piping bag, fill each egg and sprinkle with paprika.

 The Pioneer Woman -  2 - 8 ounce cream cheese, softened 1 oz - dry ranch dressing mix 1/2 tsp pepper 5 - whole burrito size flour tortilla 1 whole red bell pepper, seeded & finely diced 1 whole green bell pepper, seeded & finely diced 5 - whole green onions, thinly sliced In a bowl, mix cream cheese, 1/2 to 3/4 dressing mix & black pepper Stir with wooden spoon until combined Divide equally among torillas & spread into a single layer all over each tortilla Sprinkle peppers & green onions over tortilla Roll up tight & wrap individually in plastic wrap Store in friedge for 1-8 hours Slice into 1/2" to 3/4" in slices

 Allrecipes.com 2 - 8 oz crescent roll 2 - 8 oz cream cheese, softened 1 cup mayo 1 package ranch style dressing mix (2 Tbsp) 1 cup fresh broccoli 1 cup tomatoes 1 cup green bell pepper 1 cup cauliflower 1 cup shredded carrots 1 cup fancy shredded cheddar cheese Preheat oven to 375 Roll out crescent roll into greased 9 x 13 baking sheet Pinch the edges to form a crust Bake crust for 12 min.  Remove and let cool for 15 minutes without removing it from baking sheet In mixing bowl, combine cream cheese, mayo, and dry ranch dressing.   Spread mixture over cooled crust Chill for hour, serve and slice.