Candied Sweet Potatoes According to my family, you can’t have Thanksgiving without this. The recipe tells you to put the sweet potatoes in a casserole dish and then cover with marshmallows and stick under the broiler. We like it better when the marshmallows are put […]
Month: October 2018
Chili Crescent Mexican Pizza
In this family, pizza is one of those things that we have often. I’ve found that you can put just about anything on a pizza crust and top it with cheese. You’ve got a meal!
- 8 ounce can crescent rolls
- 15 ounce can chili with beans
- ½ cup sliced rip olives
- ¼ cup chopped onion
- ¾ cup shredded Cheddar or Mexican blend.
- ½ cup crushed corn chips
- avocado slices, shredded lettuce, shopped tomato, sour cream, salsa
- Heat oven to 400 degrees F.
- Separate dough into two long rectangles. Place on ungreased 13 x 9-inch pan. Press dough over bottom and ½-inch up the sides to form the crust. Seal perforations.
- Bake for 10 minutes.
- Combine chili, olives and onion; spoon over baked crust, spreading evenly. Sprinkle with cheese and crushed chips. Return to oven for 8 - 10 minutes or until it's hot and cheese is melted.
- Top with desired toppings.
Leftover Thanksgiving Casserole Every year after Thanksgiving, I’ll make up this casserole. It’ll use up those leftovers and tastes good, to boot. Leftover Thanksgiving Casserole Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: Marsha Powell Recipe type: […]
Carrot Snack Cake
My family loves carrot cake. But, there are times when you don’t want a great big cake. This recipe makes a smaller cake just for snacking.
- 2 cups flour
- 1 cup sugar
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- ¼ cup vegetable oil
- 3 eggs
- 2 tsp. vanilla
- 1¾ cup shredded carrots
- 1 cup chopped pecans
- ½ cup raisins
- 1 cup semi-sweet chocolate chips
- 1 (8 oz) can crushed pineapple, undrained
- powdered sugar
- In large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, oil, eggs and vanilla. Beat for 1 minute on low speed. Then, beat for 2 minutes on medium speed.
- Stir in remaining ingredients.
- Spoon into a lightly greased 8-inch square baking pan.
- Bake at 325 degrees for 40 minutes or until a toothpick inserted near the center comes out clean.
- Sprinkle with powdered sugar.
Oven Fried Potato Wedges
I love these – so easy to make. Just cut and season and stick in the oven. They go great with Sloppy Joes.
- 3 medium potatoes
- ¼ cup olive oil
- 1 Tbsp. grated Parmesan cheese
- ½ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ¼ tsp. pepper
- Scrub potatoes and cut each into ⅛-inch wedges. Place wedges in a single layer in a 9 x 13-inch pan.
- Combine remaining ingredients, stirring well. Brush potatoes with half of the oil mixture. Bake uncovered at 375 degrees F for 45 minutes, basting occasionally with remaining oil mixture.
Homemade Poultry Seasoning Here’s one more homemade seasoning. Homemade Poultry Seasoning Print Prep time 10 mins Total time 10 mins Author: Marsha Powell Recipe type: Seasonings Cuisine: American Ingredients ½ cup celery flakes ½ cup parsley ½ cup leaf sage ¼ cup marjoram […]
Montreal Steak Seasoning
I bought a jar of this and just loved it. But, I didn’t want to pay the price, so I set out to make my own. I know you’ll like it!
- 4 Tbsp. salt
- 1 Tbsp. black pepper
- 1 Tbsp. dried onion
- ½ Tbsp. dried garlic
- ½ Tbsp. crushed red pepper
- ½ Tbsp. thyme
- ½ Tbsp. rosemary
- ½ Tbsp. fennel
- Mix it all up and store in a sealed container. Use as you would the store bought kind.
Homemade Chili Seasoning Here’s another homemade seasoning. It works well with any Mexican dish. Homemade Chili Seasoning Print Prep time 10 mins Total time 10 mins Author: Marsha Powell Recipe type: Seasoning Cuisine: Mexican Ingredients ¾ cup chili powder ¼ cup cumin ¼ […]
Homemade Italian Seasoning I usually make my own seasoning blends. They’re cheaper and (to me) they taste better. Homemade Italian Seasoning Print Prep time 10 mins Total time 10 mins Author: Marsha Powell Recipe type: Seasoning Cuisine: Italian Ingredients ⅓ cup basil 2 […]
When I was in Texas for the very first time, I went with my husband’s granny to pick up pecans. Now, that was alot of work. But, once back to Granny’s house, she started baking. She made a big dish of these. So good.
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- ⅛ teaspoon cayenne
- 4 cups (12 ounces) pecans halves, unsalted
- 1 egg white, whisked
- Preheat oven to 300 degrees F.
- Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside.
- In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.
- Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)
- Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.