Raspberry Vanilla Jello Salad

After a meal of Mexican food, I knew that we'd need something sweet, but light for dessert.
After checking through my dessert board on Pinterest, I knew this recipe was it!
(from Butter with a Side of Bread)

Sweet, light, creamy, simple to prepare...

My oh my.

Delicious!

Raspberry Vanilla Jello Salad

1 box (5.1 oz) instant vanilla pudding
32 oz. (2 lb) container vanilla yogurt
8 oz. container Cool Whip (thawed)
1 pkg. frozen raspberries

Using a medium size bowl, mix together the pudding mix (dry)

and the vanilla yogurt. Stir until completely mixed together.

Add the cool whip and stir until completely mixed.

Stir in raspberries, making sure to add any juice that is in package.

And that's it!
You can enjoy it right away, or place in the fridge to chill a little longer. 

Yum!

Triple Chocolate Bundt Cake

 It happened again...unexpected company, 

(children who call and say
"Hey mom! We're coming for supper!")

....plenty of food on the table but no dessert. 

I found this quick and easy cake in the Gooseberry Patch cookbook

Our Favorite Christmas Recipes.

I had all the ingredients on hand and it was so easy to just whip it up, 

pour it in the pan and pop it in the oven.
55 minutes later, dessert was ready.

I served it up right out of the oven.

Oh my goodness, was it ever good!

Triple Chocolate Bundt Cake

16 oz pkg devil's food cake mix

4 1/2 oz pkg instant chocolate pudding mix

1 3/4 cup milk

12 oz pkg semi-sweet chocolate chips

2 eggs, beaten

Garnish: powdered sugar

Combine cake mix, pudding mix, milk, chocolate chips and eggs in a large bowl. 

Mix until well blended, about 2 minutes. 

Pour batter into a greased and floured Bundt pan.

Bake at 350* for 50 - 55 minutes, 

until cake springs back when touched.

No not over bake.

Turn out onto a serving plate; sprinkle powder sugar over top before serving.

Just look at all the yummy chocolatey goodness!

Fried Bologna Sandwiches ....that's good eaten'!

If you are from one of the Southern states, then I know you've heard of, and have most likely enjoyed

a Fried Bologna sandwich.
(But, now I'm finding out that folks from all over love Fried Bologna!)
I've also heard Fried Bologna called Poor Man's Steak.
Back in the day, this is about all that some folks had to eat,
and of course lettuce and tomato or cheese wasn't always available.
Most folks seem to enjoy it plain...or with a bit of mustard,
served on white bread or a biscuit.
My brothers were the same way.
Me...I prefer mayo.

Frying Bologna turns a dull, drab piece of ...uh...'meat'?... in to something special!

Eat it right out of the skillet, 

put it on crackers with some cheese, 

place one, two or even three slices between two slices of bread or toast with a dab of mustard, 

or make a big hearty sandwich with mayo, cheese, tomato and lettuce.

 Who ever invented this southern greatness deserves a big pat on the back!
I grew up on this stuff....

so to me, it's more than a sandwich, 

it's a trip down memory lane!

Fried Bologna Sandwich

Cut thick or thin sliced Bologna (your choice) in half, then cut slashes in the side...

being careful not to cut all the way across.

Place bologna in a skillet and turn on medium heat.
(no need to add oil or shortening)

Cook bologna until it begins to turn brown.

Cook longer if you'd like it a little crispy.
You can press the center with a fork to brown it all the way across.

Using a fork, flip it over and cook the other side.

Place bologna on your slice of bread immediately...

You'll want to the juices from the bologna to soak up in your bread.
Trust me...you do. 

Add the dressing of your choice and dig in!

Mmm, Mmm, Mmm!

Apple Dump Cake

You just found out that you have company coming for supper.
You've got enough for the meal, but you don't have anything to serve for dessert.
Need something quick and easy to prepare?

Or, maybe this is the case.

You have supper planned.
You know you want to serve a dessert, too, 

but just don't know what to fix.
You need something to top off the meal....

something delicious, filling and sweet.

Either way, this dessert is for you!

Dump cake.
I'm sure most of you have heard of it.

And, most of you have prepared it.

It's quick and easy.

It's delicious.

And, it's sweet.

And what is so awesome about Dump Cake, you ask?
You can use any flavor of pie filling....
Blueberry, blackberry, cherry, peach or apple pie....

or combine a couple flavors together.
Use a pie filling, then add a few fresh berries...

The options are endless....

Tonight, I used apple pie filling.
It's what I had on hand. It's what we like.

Apple Dump Cake

2 (21 oz) cans apple pie filling

1 TBSP Cinnamon or

1 1/2 TBSP Cinnamon sugar

1 (18.5 oz) box yellow cake mix

2 - 3 TBSP butter/margarine

Preheat oven to 350*

Spray the sides of a 9 x 13 baking dish with non-stick spray.

Pour pie filling in to the baking dish.
Spread pie filling evenly over the bottom of the dish.

Sprinkle cinnamon/cinnamon sugar over pie filling.

Sprinkle cake mix over cinnamon.

Dab butter in approx 8 - 10 places over cake mix.

Bake for about 45 minutes or until

 butter is melted and top is golden brown.

Just look at all that sweet yumminess.

Oh...and to make it even better...

top it off with a scoop of vanilla ice cream.

Yea...now that's what I'm talkin' about!

This recipe can be cut in half by using half the cake mix,
saving the rest for a future dump cake,
or purchasing a smaller box of cake mix such as Jiffy.

Salmon/Tuna Patties

My momma made Salmon or Tuna Patties a lot

when I was growing up.
Serve them up with a bread and a vegetable 

and you've got yourself a full, inexpensive meal!

There are many different recipes out there...
some use flour, some use saltines,
some use salmon, some use mackerel.
I like Salmon, but not from a can.
So, we use Tuna instead.

I know this wasn't the healthiest meal...

everything was fried.

It doesn't hurt to splurge every now and then I suppose. 

To cut down on a little bit of the fat, 

I like to serve the Tuna Patties on a bed of lettuce with a slice of fat free cheese. 

The Salmon Patty and Tuna Patty recipes varies slightly...

but not much.
You can try the one you prefer!

Salmon / Tuna Patties

1 can (15-16 oz) pink salmon

or 1 can (12 oz) Tuna

1 egg

1/3 cup chopped onion

1/2 cup flour
(maybe a tad bit more for tuna patties)

1 1/2 tsp baking powder

1 1/2 tsp Worcestershire Sauce (for tuna patties)

1 1/2 cups shortening

Drain salmon/tuna; set aside 2 TBSP of the juice.

In a medium mixing bowl, mix together salmon/tuna, egg and onion.

Stir in flour.

Add baking powder to salmon/tuna juice and stir in to salmon/tuna mixture.

Heat shortening in skillet on medium heat.

Form into small patties and fry until golden brown (about 5 minutes),

turn over and fry the other side until golden brown. 

Serve with tartar sauce, 

ketchup, salad dressing or BBQ sauce...

or just eat them plain!

YUM!

Just like momma used to make!

Poppy Seed Chicken

The second cookbook of my book review is

Best of the Best

Hall of Fame

of

Southern

Recipes

Oh what can I say about this cookbook that I didn't say about the other?

I couldn't believe the recipes in this cookbook...

some brought back a lot of memories for me. 

And some recipes weren't any that I have seen before,

but just knowing they were made in a southern kitchen like my grandmas,

momma's and mine...I know they've got to be good!
They are definitely Southern recipes at it's finest!

And of course, your going to want need this cookbook too!

And here are the sites where you can purchase this book:

Amazon

Amazon (on kindle)

Quail Ridge Press

I knew this recipe would be a good one,
but I still felt the need to make a few changes.

Poppy Seed Chicken

1 whole chicken
1 (8 oz) container sour cream
(I used 16oz)
1 (10 3/4 oz) can cream of chicken soup
(I used 2 cans)
(I added 1 tsp poultry seasoning to the soup for added flavor)
36 Ritz Crackers (about 1 stack)
(I used Vegetable flavor Ritz)
1/2 cup margarine, melted
2 TBSP poppy seeds

Boil chicken, then skin and debone.
(I used cooked chicken that I had leftover and frozen in freezer bags.
But, rotisserie chicken works well too)
Preheat oven to 350*
Place chicken in greased 8 x 11 inch baking dish.
Combine sour cream and soup; pour over chicken.
( I combined the soup mixture with the chicken)
Crush crackers, and mix with margarine and poppy seeds.
Sprinkle on top of chicken.
Bake 30 - 35 minutes.
Double recipe for 9 x 13 dish.
Serve over rice.
Yields 6 - 8 servings

DELICIOUS!

Mexican Casserole

I was 18 yrs old.
It was my first 'real' job.
I worked in an accounting office full of ladies.
Older ladies. Ladies who could cook.

We had a holiday potluck at work and one
of the ladies brought Mexican Casserole.
It was so delicious, and she was happy
to write the recipe down for me.
It was my first recipe from someone
other than my momma or grandma.
I was so excited to add it to my recipe box.

I have loved this recipe ever since.
I had to make a few changes to fit the tastes of my family.

It's so simple to make and smells so good baking in the oven.
Serve it up with some Refried Beans and Spanish Rice 

or by itself with a skillet of sweet cornbread!

Mexican Casserole

1 lb hamburger

1 onion, chopped

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 16oz can chili beans
or Ranch Style beans

1 1/2 cup shredded mexi-cheese

1 can cream of chicken soup

1/2 soup can water

1 10 oz can diced tomatoes with green chili's, 

do not drain
12 corn or flour tortillas

Add hamburger and onion to a large skillet.

Cook until burger is brown and onions are clear.

Add chili powder and garlic powder.
Stir until combined.

In a sauce pan, mix soup, water and diced tomatoes.

Cook until heated until a light boil. Remove from heat.

In a 9 x 13 baking dish, sprayed with non-stick spray,

layer in the following order:

*6 tortillas, spread around pan, ok to overlap

*Hamburger mixture

*chili beans

*cheese

*6 tortillas

*soup mixture

Bake at 375* for 30 minutes or until edges of tortillas are lightly brown.
Remove from oven and cover with foil

Allow to set for 10 minutes before serving.

Country Style Scalloped Potatoes

One of my favorite Gooseberry Patch cookbooks is Slow Cookers, Casseroles & Skillets. I can always find a good recipe to prepare for any season. But, most of all, I use it for the colder months.

Served with biscuits or corn bread, Country-Style Scalloped Potatoes is another family favorite. This recipe is easy to prepare, cooked in the slow cooker, and ready to eat within 4 1/2 hours!

Country-Style Scalloped Potatoes

6 russet potatoes, thinly sliced
(I used 5 lg)

1 1/2 lbs ham steak, cubed

10 3/4 oz can cream of mushroom soup

1 1/4 cup water

1 cup shredded Cheddar cheese

grill seasoning to taste

(I used 1 1/2 tsp of Paprika)

Layer potatoes and ham in a slow cooker that has been sprayed with non-stick spray.

(I used my 6 qt)

Combine remaining ingredients; pour over potatoes and ham.

Cover and cook on high setting for 3 1/2 hrs,

until potatoes are fork tender.

Turn slow cooker to low setting; 

continue cooking for about one hour.

DEEEELICIOUS!

Makes 4 - 6 servings.

Snowballs (cookies)

These cookies have so many different names for them... Mexican Tea Cookies, Wedding Cookies, Pecan Balls, etc...but because it's Christmas, we'll name them Snowballs!

My kids loved these cookies when they were younger. They would hold their breath when they took a bite so they wouldn't blow powdered sugar everywhere if they breathed through their nose. But of course, if they did, it was just as funny every time!

SNOWBALLS
1 cup butter, softened
1/4 cup powdered sugar
2 t. vanilla extract
1 T water
2 cups all-purpose flour
1 cup chopped pecans (I used pecan bits)
Garnish:powdered sugar

With an electric mixer on medium speed, blend together butter and powdered sugar; add vanilla, water and flour.

Stir in pecans.

Shape dough in walnut-size balls. Arrange on an ungreased baking sheet.





Bake at 350 degrees for 20 minutes. Remove from oven. While cookies are still hot, roll in additional powdered sugar. When cool, roll again in powdered sugar. Makes 3 dozen.





Now, don't they look yummy?
 I'm sorry...the kid in me couldn't resist the snowman face. :-)

2 ingredient Pumpkin Spice Cookies

Spiced Pumpkin Cookies
3 dozen

1 box Spice cake mix (I used Duncan Hines)
1 15oz can of pumpkin

Preheat oven to 350*

Mix cake mix and pumpkin together, until all is combined.

Drop by full-rounded tablespoon full on a cookie sheet sprayed with non-stick spray.

Bake for approx 15 minutes.

And that's it folks! Simple and delicious!

I think they'd be even more delicious with a cream cheese frosting on top!

Cinnamon Pudding Cake

Oh how I LOVE cinnamon. 

This delicious cake is just oozing cinnamon flavor!
And that's all I need to say about that....

Cinnamon Pudding Cake
SERVES 12

1 cup sugar
2 T. butter
1 cup milk
2 cup all-purpose flour
2 t. baking powder
2 t. cinnamon
1/4 t salt
Mix all ingredients together and blend well. Pour into a greased 13"x9" baking pan, add topping.


Topping:
2 cups brown sugar
2 T butter
1 1/4 cup water
Combine ingredients in a saucepan; bring to a boil.
Pour mixture over the cake batter and bake at 350 degrees for 25 minutes.
(I apologize for missing photos..too blurry..didn't want to spoil it for you)

Doesn't this look good?

 It is OH MY GOODNESS GOOD!!!

White Maple Fudge

Maple

Pecans

Fall

The three just go together.

I do believe that White Maple Fudge will become a new Fall family tradition. 

It's rich, sweet, maple flavor...

it's addicting. 

You can't eat just one. 

Now, you may ask...why is my White Maple Fudge not white?

My maple flavoring was a dark color. 

The fudge was white until I added the maple, then it became tan.

Not that it really matters.

The flavor is still just as delicious.
I believe it favors a maple color now anyway.

Yea..so in the end.

It all worked out...

accidentally perfect!

White Maple Fudge

(I think I'll re-name Maple Pecan Fudge)

3 cups sugar

5 oz can evaporated milk

(1/2 cup plus 3 TBSP)
3/4 cup butter

12 oz pkg white chocolate chips

7 oz jar marshmallow creme

1 tsp vanilla extract

1 TBSP maple flavoring

1/2 to 1 cup pecans, chopped or halved

In a large saucepan, mix together sugar, 

evaporated milk and butter over medium heat, stirring constantly.

Bring to a full rolling boil; continue stirring constantly at a full boil for 4 minutes.

Remove from heat. 

Stir in white chocolate chips and marshmallow creme; 

then stir in vanilla and maple flavoring.

Add chopped pecans, if using, or wait if using pecan halves.

(I used both)

Pour warm fudge into a greased 11 x 7 baking pan.

If using pecan halves, press into top of fudge.

Let set for several hours to overnight.

Cut into squares.

Makes 2 1/2 dozen squares.

From Gooseberry Patch
101 Autumn Recipes