Monday, November 22, 2010

Thanksgiving Menu

I am hosting my first Thanksgiving this year, but thankfully I'm not having to make ALL the dishes.  However, I thought I would share our menu with you!

Fruit Tray - Being made by my sister in law

Stuffed Eggs - I'm attempting these for the first time by my Grandma's "recipe".  Ever notice how our grandparents don't really have recipes, but they just make everything by sight and taste!

Captain Rodney's Dip - Being made by my sister in law

Fried Turkey - Jarod fries one of the best turkey's I've ever eaten!

Chicken Dressing - Being made by my mother in law

Marinated Vegetables - Being made by my mother in law

Mashed Potatoes - Jarod's cousin was supposed to make these, but they aren't coming due to the stomach flu...guess I will be going with some instant ones this year

Corn Souffle - Being made by Jarod's Aunt

Cornbread Dressing - I'm using my Grandma's recipe

Egg Gravy - Attempting my Grandma's "recipe"

Hashbrown Casserole - Click on the link for the recipe

Green Bean Casserole - Jarod's Aunt is making

Sweet Potato Casserole - Jarod's Aunt is making

Rolls - I'm going to easy route and buying Sister Schubert's

Red Velvet Cake - click on the link for the recipe

Chocolate Eclair - Using my Mom's recipe

Chocolate Chess Pie - Being made by my mother in law

Pistachio Pudding - Being made by Jarod's Aunt

Kentucky Derby Pie - Being made by my sister in law

We are definitely going to have a feast!  At this point we have 14 adults and 3 kids and 1 baby coming to eat with us.  I think with that feast above we'll be able to feed the entire town though!

Tuesday, November 9, 2010

Shrimp and Crabmeat Loaf

I actually made this recipe as a dip and served it with some melba toast, but I will be trying it as a loaf next time as I think that would be just as delicious!

Cooking Time:  30 Minutes
Yields:  8 Servings


1 (6 oz) can small shrimp, drained
1 (6 oz) can crab meat, drained and flaked
1/2 cup mayonnaise
2 green onions, thinly sliced
1/4 cup celery
1 (8 oz) pkg shredded mozzarella cheese
1/8 tsp salt
1/8 tsp ground black pepper
1 loaf French bread, halved horizontally

  1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
  2. Spread the shrimp mixture on the bottom half of bread and replace the top half.
  3. Preheat oven to 400 degrees.  Wrap the loaf in aluminum foil.  Bake for 20 minutes or until heated through.  Cut into 8 pieces.
This can also be served cold or as a dip.


Monday, November 8, 2010

Garlic Herb Grilled Pork Tenderloin

"This is the best pork loin I've ever eaten!"  Those are the words I heard from more than one person when I fixed this recipe.  My husband has pretty much requested that we never fix pork tenderloin any other way.  It was a very simple recipe, but it is sure to impress your guests!

Cooking Time: 45 Minutes
Yields: 6 Servings


3 lb pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 tsp thyme
1/2 TBSP rosemary
1 TBSP salt
2 TBSP ground black pepper

  1. Cut a horizontal slit in the pork tenderloin, leaving the halves attached.  Rub tenderloin with olive oil.
  2. Insert garlic into the slit and onto the fatty part of pork.  Press thyme and rosemary into slit.  Sprinkle tenderloin with salt and pepper.
  3. Wrap tenderloin in foil and place on grill on medium-high heat.  Cook approximately 30 minutes, turning half way through until a minimum internal temperature of 160 degrees.

Friday, November 5, 2010

Spinach and Artichoke Dip

This dip was delicious and a huge hit.  I served it with the Pita Chips and they went together really well.

Cooking Time:  30 Minutes
Yields:  16 Servings


1 (10 oz) pkg frozen chopped spinach - thawed, drained and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 oz) pkg cream cheese, softened
2 tbsp lemon juice
1/2 cup grated Parmesan cheese

  1. Preheat oven to 375 degrees.  Lightly grease a 7 x 11 inch baking dish.
  2. In a medium bowl, mix together the mayonnaise and cream cheese until smooth.  Mix in the artichoke hearts, spinach, and Parmesan cheese.  Season with garlic and lemon juice.  Spread evenly into the prepared baking dish.
  3. Bake covered for 20 minutes.  Remove the cover and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Thursday, November 4, 2010

Pita Chips

These are wonderful to serve with some dip.  They have a wonderful flavor to them.

Cooking Time:  20 Minutes
Yields:  24 Servings


12 pita bread pockets
1/4 cup olive oil
1/2 tsp ground black pepper
1 tsp garlic salt
1/2 dried basil

  1. Preheat oven to 400 degrees.
  2. Cut each pita bread into 8 triangles.  Place triangles on lined cookie sheet.
  3. In a small bowl, combine the oil, pepper, garlic salt, and basil.  Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 10 minutes, or until lightly browned and crispy.  Watch carefully, as they tend to burn easily!

Tuesday, November 2, 2010

Buffalo Style Chicken Pizza

One of the local restaurants serves a pizza very similar to this that I always order.  I'm so excited to have found a recipe for it.  The only thing different between this recipe and my local restaurant's recipe is that they serve theirs on a flatbread.  Unfortunately, I don't have a good recipe for a flatbread crust yet.  If you have one, please pass it on!  To me, this is better served on a thin crust.

Cooking Time: 20 Minutes
Yields: 6 Servings


3 skinless, boneless chicken breast halves - cooked and cubed
2 TBSP butter, melted
1/2 (2 oz) bottle hot sauce
1 (8 oz) bottle ranch salad dressing
1 cup celery, chopped
1 (16 inch) prepared pizza crust
1 (8 oz) mozzarella cheese, shredded

  1. Preheat oven to 425 degrees.
  2. In a medium bowl, combine the cubed chicken, melted butter, hot sauce, and celery.  Mix well.  Spread salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
  3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes.  Let set a few minutes before slicing and serve.

Monday, November 1, 2010


Who doesn't like cheesecake?!  It's one of those things like chocolate that most women love to indulge themselves in.  I am one of those women that loves cheesecake, so I wanted to find a recipe for one so I could have it whenever I want.  This recipe was absolutely delicious!

Cooking Time: 7 Hours
Yields: 12 Servings (9 inch springform pan)


15 graham crackers, crushed
1/4 cup butter, melted
4 pkgs cream cheese
1 1/2 cup sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 TBSP vanilla extract
1/4 cup all-purpose flour

  1. Preheat oven to 350 degrees.  Grease a 9 inch springform pan. (I didn't have a springform pan so I used a 9 inch non-stick pan and just served it out of that.  I also wasn't able to use all the cheesecake mixture due to the pan not being big enough, but it worked well.)
  2. In a medium bowl, mix graham cracker crumbs with melted butter.  Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth.  Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.  Mix in sour cream, vanilla and flour until smooth.  Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour.  Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. (Mine still cracked some)  Chill in refrigerator until serving.