Tuesday, September 29, 2009

MaMa LuLu's Tater Tot Casserole

Okay, I know I always say this but this recipe is AWESOME! Mostly I have eaten or served it for breakfast, but it is a very hearty meal no matter what time of day. It's another one of those that everyone wants the recipe for when they try it. Gotta love the name, too. Let me know how you like it.

2 bags of Tater Tots (You can use Onion flavor if you like)
One package of Cream Cheese
4 cans of Campbell's Cheddar Cheese Soup (They have Southwest Fiesta if you like spicy)
2 tubes of pork sausage browned (I use one Hot & Spicy and one regular)
One bag of cheddar Shredded Cheese

Heat Cheese Soup & cream cheese in a saucepan until cream cheese is mixed in. Take your big baking dish: Mix Tater Tots, Cheese Mixture & Sausage together. Bake at 375* for 40-45 minutes. The Last 15-20 minutes add Shredded Cheese.

Tuesday, September 22, 2009

Chad's Pie

This pie recipe came to me from Chad when he worked at Hershey's. It is a big hit with all pie lovers.

Peanut Butter Chocolate Chip Cookie Pie

1/2 cup butter, softened
2 eggs, beaten
2 t. vanilla
1 cup sugar
1/2 cup flour
3/4 c. peanut butter chips
1 c. chocolate chips
1 c. pecans
1 unbaked pie shell

Heat oven to 350 F.

Beat butter, eggs, and vanilla. Stir together sugar and flour; add to butter mixture. Stir in chips and nuts. Pour into pie crust. Bake 50 to 55 minutes or until golden brown. Serve warm. Can be reheated one slice at a time in the the microwave.


Pound Cake

This pound cake recipe was given to Nannie by a good friend. The friend had gotten the recipe from her mother (Mrs. Munroe). As little girls, Marilyn and I would go with Nannie to visit Mrs. Munroe. She lived in a neat house south of town. So..... this is an oldie and has endured the test of time for sure! Make this moist cake; it's good for breakfast, lunch or dinner!

3 c. sugar
3 c. flour
1 c. Crisco
1/4 t. salt
1/4 t. soda
6 eggs, separated
1 c. buttermilk
1 t. vanilla

Cream the Crisco and sugar together; alternate adding egg yolks and dry ingredients with buttermilk. Fold in stiffen beaten egg whites.

Bake at 350 degrees for 65-75 minutes. It just depends on the cook's oven!

Wednesday, September 16, 2009

Delicious Enchiladas

These enchiladas are ridiculous. Just when you think they can't get any more decadent...they do. A real crowd pleaser! They are very good the next day, also. Make them soon!


1 pkg. 10-inch flour tortillas
1 small onion, chopped
1 lb Velveeta (or American)
1 lb Cheddar Cheese*
1 lb. hamburger meat
1 can Ro-Tel tomatoes

Chili Sauce:

1 lb. hamburger meat
1 small onion, chopped
1 (6 oz.) can tomato sauce
1 pkg Williams Chili Seasoning

Brown 2 lb.s meat with onions. Drain fat and set aside. Wrap tortillas in damp paper towels and microwave for one minute or until soft. Grate Cheddar cheese. Using a 9x13-inch baking dish, put 2 Tbsp hamburger meat and 1 Tbsp of Cheddar cheese in each tortilla, roll up and place in dish. Make chili with remaining meat. Pour chili on top of rolled up enchiladas. Melt Velveeta cheese and add Ro-tel. Stir until smooth. Pour on top of enchiladas. Bake at 350 for 30 to 35 minutes or until bubbly.

*I usually do double the cheese (2lbs.) I put at least 2 Tbsp. in each enchilada and top the whole thing with grated cheese just before putting in the oven. Why not?

Friday, September 11, 2009

Mexicali Mocha Latte

I don't know that this really constitutes a recipe, but it is definitely an idea worth sharing. About 12 years ago I went on a trip to LA. While there I had something called Mexicali Mocha. It was a spiced hot chocolate that was TO DIE FOR. I have never been able to replicate the exact drink or find it anywhere, but this is a quick and easy substitute that comes very close:

Abuelita can be found on the international foods aisle. It's pretty good by itself, but it helps to make a great flavored coffee, which appeals more to me these days. All you do do is put the packet of Abuelita into a coffee mug and then fill it up with strong coffee. Stir and enjoy. Perfect for the cool Autumn evenings that are just around the corner. You could be really fancy and top with Ready Whip and a dash of cinnamon.

Monday, September 7, 2009

"I Gotta Get That Recipe!" Dip

If you take it somewhere or serve it at home, the guests will probably ask you for this recipe--it's THAT good. In fact, the only reason I am able to share it with you is because I just HAD to get the recipe when a friend brought this dip to a work party. It has been a family favorite ever since. Thanks Julie!

1 lb HOT breakfast sausage (you could use regular but this gives it just a little kick)
8 oz. sour cream
8 oz. cream cheese
1 1/2 c. shredded cheddar cheese
1 chopped green onion
1 large bread loaf, hollowed out

Crumble and brown sausage. Add next 4 ingredients , reserving 1/2 c. cheese. Stir over low heat until all ingredients are incorporated and melted. Pour into bread bowl and top with remaining 1/2 c. cheese. Bake at 350 for 30 minutes. Garnish with chopped green onion and serve with tortilla chips and bread chunks.

  • If you don't want to do the "bread thing" then simply bake in a casserole dish.

  • I served this as a finger food at a brunch once. I sliced a baguette into 1/2" thick rounds, topped with a spoonful of sausage mixture and shredded cheese, then baked on 350 until the cheese was bubbly, about 15 minutes.

Sunday, September 6, 2009

El Chico's Carrots, Peppers, and Onions

We had a Walmart sack of peppers today from the garden. When we get an abundance of peppers, Rick and I either make Jalapeno jelly or this relish. My boys like this relish, so it won out tonight. The recipe is one of those that you just make it to suit your taste.

Carrots, peppers, and onions

In a food processor, we slice these up. Mix thoroughly and pack into fruit jars.

In a saucepan, boil the following together:
vinegar and water (2 parts vinegar to 1 part water)
1 clove garlic for each jar.

Pour liquid over vegetables. Seal jars. Water bath for about 10 minutes or long enough just to seal the jars.

Thursday, September 3, 2009

Scotch Cake

This is a great chocolate cake that my mom taught me to make as a young girl. I made it for our county show numerous times. I got a blue ribbon every time! I really don't know why it's called "scotch cake," but it's definitely a keeper recipe!


Sift together in large mixing bowl 2 cups flour, and 2 cups sugar. Set this aside. In a saucepan, melt 1 stick margarine, ½ c. Crisco, 4 tablespoons cocoa, and 1 cup water. Bring to a rapid boil and remove from heat. Pour this into flour and sugar mixture. Mix well.

Add ½ cup buttermilk, 2 eggs (lightly beaten), 1 teaspoon soda, 1 teaspoon cinnamon, and 1 teaspoon vanilla.

Bake 25-30 minutes at 400 degrees.


Start making it 5 minutes before cake is done. Melt together 1 stick margarine, 4 tablespoons cocoa, and 6 tablespoons milk. Bring to a boil. Remove from heat. Add 1 box confectionery sugar, 1 teaspoon vanilla, and 1-2 cups pecans depending on personal preference. Spread on cake while still hot.

**This is really great served warm with a dip of vanilla ice cream!

Tuesday, September 1, 2009

Mom's Meatloaf with Bacon

This is one of my favorite hand-me down recipes from my mother. The ingredients are pantry staples so it is easy to make in a pinch. Copious amounts of ketchup and bacon make this meatloaf extra good! Served with macaroni and cheese and English peas was always our tradition.

2 eggs
1/3 c. Ketchup
1/4 c. finely chopped onion
1 c. 3 min oats or crushed saltine crackers
2 T. Worcestershire sauce
1 tsp. salt
1/2 tsp pepper
2 lbs. ground chuck


Mix first 7 ingredients. In large bowl, pour mixture over ground chuck. Use clean hands to combine all ingredients in a "loose" manner. Do not squish meat loaf through fingers--that will make it tough. When everything is combined, dump into a 9x13 pan and lightly press to all corners of the pan. Top with enough ketchup to completely cover the top of the meatloaf. Then place the bacon strips in a row on top of the ketchup. Bake uncovered at 350 for about an hour or until bacon is crisp.