Pull-apart Bacon Cheese Wreath

If you want something rich, cheesy, messy and completely beautiful for breakfast, then you have to try this recipe!

INGREDIENTS:

3 tablespoons Crisco
1 jar Old English Cheese Spread (with bacon if you can find it)
1 package (10 count) refrigerated flaky biscuits
4 slices bacon, cooked crisp and crumbled

Preheat oven to 450 degrees. Cut a 12" square of aluminum foil and press onto bottom and sides of a 9" round cake pan. Stand a juice glass (not plastic!) up in the center of the pan. Lightly grease or spray the foil and juice glass.
Melt Crisco and cheese spread in a small saucepan on low head (it may appear curdled), then remove from heat and stir vigorously until it's smooth and creamy. Spread it into the bottom of the pan around the juice glass. Cut each biscuit into quarters and fit the pieces into pan around glass to form a wreath. Bake at 450 degrees for 14 minutes or until top is browned. Turn out onto serving platter. Remove foil and juice glass. Sprinkle with crumbled bacon and serve warm.

Oh, my. This makes me hungry just thinking about it!

Homemade Banana Bread

My mother used to make this for breakfast whenever we had some bananas that got a bit too ripe. This banana bread is rich and slightly sticky on top and oh so very tasty!

1/3 cup shortening
2/3 cup sugar
2 very ripe bananas, mashed with a fork
2/3 teaspoon baking soda dissolved in a little water
2 tablespoons of sour milk (or add a touch of vinegar to milk to sour it)
2 well-beaten eggs
1 1/3 cup flour
Pinch of salt

Cream the shortening and sugar, then add the bananas and beat together. Add soda and water, sour milk, and eggs. Beat again. Add flour and salt. Mix together well. Pour into greased 8" X 8" pan and bake at 350 degrees for 35 to 40 minutes or until done.

Yummy!

Sausage Cheese Balls

Oh, my! These make a wonderful breakfast, especially with a side of freshly baked biscuits, or are great for a party. And they're oh so easy!

INGREDIENTS:

½ pound medium or hot sausage (your choice)
1 ½ cups Bisquick baking mix
5 oz of grated sharp cheddar cheese.

Mix raw sausage with biscuit mix, add cheese and kneed. Shape into small balls about 1 to 1 ½ inches across and place on well greased cookie sheet, then bake 15 to 20 minutes at 350 degrees. When done the exterior should be browned and slightly crisp.

HINT: If you love these as much as we do (and I bet you will!), make a double recipe and freeze half of them either before or after baking. Already baked sausage balls can be microwaved on a paper plate or glass dish until hot.

Hot Chicken Salad

This is one of my all-time favorites! I've made this for company and it's always a hit!

INGREDIENTS:
1 can pre-cooked chicken
1 can Cream of Chicken soup, undiluted
2 hard boiled eggs, finely diced
1 teaspoon lemon juice
2 teaspoons onion powder or chopped onion
1/2 cup mayo
2 cups crushed potato chips
¼ cup chopped or sliced almonds if desired

Combine all ingredients and spread in 9" X 13" baking pan or large casserole dish. Sprinkle the crushed potato chips over the top and bake at 350 degrees for 25 to 30 minutes or until bubbly.

This is one you HAVE to try. It's super easy to prepare and absolutely delicious!

Bacon Crescent Bites

These little bites of flavor take a few minutes to prepare, but they're well worth the time. Serve them at a party or for a tasty addition to any lunch or dinner.

INGREDIENTS:

One package unbaked crescent rolls
Bacon bits
Cream Cheese

Tear the crescent rolls into small pieces, about 1" across, and place on a greased cookie sheet. Spread a little cream cheese on each bit then sprinkle with bacon bits. Bake as directed or until golden brown.

Enjoy!

Easy Cheesy Hashbrowns

In case you haven't guessed it by now, my family and I LOVE cheese. So almost any dish that utilizes cheese will be appreciated. I tried this the other day when I wanted to fix hash browns but wanted them to be a little richer and more satisfying.

All you need is:

One package of frozen hash browns (we use half a package for two people)
2 tablespoons butter
1 ½ teaspoon McCormick's Steak Seasoning (if desired)
A couple handfuls of shredded sharp cheddar cheese

Melt the butter in a skillet until it's bubbly, then dump in the hash browns. Season them with the Steak Seasoning (or simple salt if you prefer). Cook over medium heat, turning occasionally, until the hash browns start to crisp up. Reduce the heat a little and top with the cheddar cheese. Give it a minute or two to start melting then stir it all together, spreading the melty cheese throughout the hash browns.

You'll love this easy breakfast! Served with hot-from-the-oven biscuits, it's even better!

NOTE: I use McCormick's Steak Seasoning on a LOT of different things, most notably green beans and diced or sliced potatoes. Try it. It's delicious!

Speedy Chicken and Rice

This is a tasty chicken dish that takes only about 20 minutes.

INGREDIENTS:

1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 can Cream of Chicken soup, undiluted
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. pepper
2 cups uncooked instant white rice
1 ½ cups fresh or frozen (thawed) broccoli flowerets

Heat oil in skillet and cook chicken 10 min. or until browned. Remove chicken.
Add soup, water, paprika and pepper to skillet. Heat to a boil. Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken if desired. Cover and cook on low heat 5 min. or until chicken and rice is done.

Raspberry Bar Cookies

I've made these delicious oatmeal bars to give to friends. They all loved them!

Ingredients:

1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
1/2 cup brown sugar
3/4 cup raspberry jam, seedless

Preheat oven to 350 degrees. Grease 8-inch square pan & set aside. In a large bowl, combine flour, baking soda and salt with a wire whisk. Add rest of ingredients except jam. Stir until large crumbs form. Press 2 cups of mixture into prepared pan. Spread jam to 1/4 inch of pan sides. Sprinkle remaining crumbs over top. Lightly press crumbs into jam. Bake 35 to 40 minutes or until brown around edges. Cool completely in pan on wire rack.

Mix 'N Match Stir Fry

Before my Mom passed away, I was always challenged to find things that would tempt her to eat. She loved veggies of all kinds, so I'd always keep packages of broccoli, snap peas, and mixed vegetables of all sorts in the freezer. I soon started experimenting with stir fries, because they were quick for me to fix when I came in from a hard day of training horses. The advantage of this mix n match method is that you can use any leftover meat or poultry, any vegetable or combination of vegetables, and any sort of dressing or sauce. I'll share one of my favorites:

INGREDIENTS:

Left over ham, diced
I cup each of frozen broccoli and sugar snap peas
1 cup leftover cooked carrots
½ cup or so Ken's Honey Mustard Dressing

Dump the ham and the veggies into a skillet (I spray it first with a non-stick spray) with a little water. Cover and heat on a medium setting until the vegetables start to cook. Just before they're done to your taste, drain off any excess liquid and stir in the dressing. Heat until simmering and until vegetables are tender.

This is wonderful as is or even better served over white rice.

VARIATIONS: Don't have ham? Use cubed chicken, ground beef, or thin strips of steak. Brown them first before adding the vegetables. It's also wonderful with sweet and sour sauce or barbeque sauce.

This dish is rich, hearty, and requires only one skillet!

Chicken Crescents

This is one of my very favorite recipes! And they're oh, so simple to make!
Ingredients:

1 cup or so finely chopped or shredded cooked chicken
¾ cup grated cheddar cheese, mild or sharp
Honey Mustard dressing (we prefer Ken's)
1 Package crescent rolls

Mix together the cheese and chicken with enough Honey Mustard dressing to make the mix moist but not sloppy. On a cookie sheet, divide the package of crescent rolls into 4 rectangles instead of 8 triangles. You'll have to press the edges together in the center so they won't split during baking. Divide the chicken mixture between the 4 rectangles then fold each over to make a nearly square filled crescent. Press the edges firmly together and bake according to package directions or until crescents are lightly browned.

These are absolutely delicious and they even won a local radio contest for best quick recipe.

VARIATION: I've never used anything but the Honey Mustard dressing with these, but I'm sure you could use other types of dressing, including plain ole' mayo or barbeque sauce, to completely change the taste of these. If you find one that you really like, be sure to let me know!

Pigs In Blankets

Want a super speedy yet delicious lunch? This is it! Or, you can add fruit or a green salad for a light, quick dinner! All it takes is:

1 can Vienna Sausages, drained
1 package unbaked buttermilk biscuits

Open the biscuits and slightly stretch and flatten each into a long oval. Roll each around a Vienna sausage and pinch the ends together. Bake according to package instructions or until biscuits are lightly browned. Offer mustard, ketchup, or honey mustard dressing as a dipping sauce. Your family will thank you!

Tasty and Easy Fruit Salad

INGREDIENTS:

1 can fruit cocktail, well drained
1 cup mandarin oranges
1 cup diced apple
½ cup chopped walnuts

Mix these together then mix the following together to make the sauce:

2 tablespoons lemon juice
2 tablespoons honey
¼ teaspoon cinnamon
1/8 teaspoon nutmeg

Pour the sauce over the fruit, mix well, and chill.

This fruit salad is the perfect light meal on a hot day or it goes great with spicier foods!

Ham Crescents

These meaty, cheesy delights are great for a light dinner or a hearty lunch. Try them today!

INGREDIENTS:

1 cup finely diced ham
2 diced hard-boiled eggs
1/3 cup mayonnaise or Miracle Whip
1/3 cup pickle relish (dill or sweet)
1 cup shredded cheddar cheese (mild or sharp)
1 package unbaked crescent rolls

Mix the first 5 ingredients together. Lay out the crescent rolls on a cookie sheet as described on the package, but don't roll them up. Instead, divide the ham mixture evenly onto each of the crescent triangles. Fold each one over and press the edges to seal. Bake according to the package directions.

DELICIOUS!

VARIATION #1: We like our ham crescents bigger, so we divide each package of crescent rolls into 4 rectangles instead of 8 triangles. You'll have to press the edges together in the center so they won't split during baking. Then, fold each over to make a nearly square filled crescent.

VARIATION #2: Instead of ham, use a can of drained tuna, with or without the eggs. This is equally delicious!

Meltaway Cookies

These delightful little balls of goodness literally melt in your mouth!

INGREDIENTS:
1 cup softened butter or margarine
½ cup powdered sugar
1 teaspoon vanilla
2 ½ cup cake flour
¼ teaspoon salt

Mix together the first 3 ingredients then stir in the flour and salt. Roll the dough into 1" balls and place closely together on an ungreased cookie sheet. Bake at 400 degrees for 8 minutes or until just set.

YUMMY!

VARIATION: Before baking, press your thumb into the top of each cookie then fill the depression with chopped nuts, cherries, or your favorite jelly or fruit preserve. Or add a hint of food coloring to tint these a beautiful pastel shade!

Cheesy Ham and Broccoli

I was struggling with what to fix for dinner the other night. I had some left over ham and a little cooked white rice. After digging through the cabinet, I came up with this recipe. It turned out pretty darn tasty!

Ingredients:
3 cups frozen broccoli
1 – 2 cups of chopped ham
1 to 1 ½ cup cooked white rice
1 can Cheddar Cheese soup

Cook the broccoli according to package directions and drain. Add the can of soup, the chopped ham, and the cooked rice. Heat over medium heat until it's bubbly. Serve in a bowl or over toast.

What could be easier? Is it not cheesy enough for you? Top each serving with grated cheddar or parmesan cheese. It's a sure crowd or family pleaser!

Super Duper Peanut Butter Candy

With only 3 ingredients, this candy couldn't be easier and I guarantee you'll love it!

Mix together ½ cup honey and ½ cup peanut butter. To this, add 1 cup of dry milk powder. Shape the dough into log-shaped rolls ¾ of an inch wide and chill. When it gets firm, cut into pieces and enjoy!

Chuckwagon Stew

Like one-dish meals? Then you'll LOVE this easy, breezy stew!

Brown and drain 1 pound of ground beef. In the same skillet, add 2 cups of cubed Velvetta cheese (or one can of Cheddar Cheese soup, undiluted), 2 cups of uncooked elbow macaroni, 1 can stewed whole tomatoes (torn into small pieces), and ½ cup water. Heat to just boiling then cover and reduce heat. Simmer until macaroni is tender, about 20 to 30 minutes.

Tasty and hearty are the best ways to describe this dish. And, it makes GREAT leftovers as it's even better reheated.

The Best Ever Chocolate Nut Cookies

Here's another of my favorites! These cookies are rich and moist and entirely delicious!

Ingredients:
1 package 2-layer Super Moist Devil's Food Cake mix
1 8 oz. package Sour Cream
1/2 cup semi-sweet chocolate pieces
1/2 cup coarsely chopped walnuts

Beat together cake mix and sour cream with electric mixer on medium or high until smooth and creamy (about 2 minutes). Stir in chocolate pieces and nuts. Drop by rounded tablespoons about 2 inches apart on greased cookie sheet. Bake in a 350 degree over for 10 to 12 minutes, or until cookies look just barely dry on top.

What could be simpler?

This is another desert that we make on holidays or special occasions. They're so simple to make, however, and so yummy, that I don't know why we don't make them more often. Hmmmm . . .

VARIATION: try substituting the semi-sweet chocolate pieces for peanut butter flavor pieces. I've never tried them, but I'll bet they'd be tasty, too!

My name is Pat Elder and I LOVE trying new recipies, provided they're fast to prepare, don't require a thousand ingredients, and don't cost a lot. On this blog I'll post some of my favorites and tell you why I like them so much.


Super Simple Sweet and Sour Beef

Did you know that you can make a super simple sweet and sour sauce out of
grape jelly and ketchup? That's right! I said grape jelly and ketchup. It
might sound odd, but together they make a wonderfully rich, dark plum-colored sauce that's wonderful with ground beef and white rice. Here's how to make it:

Brown a pound of ground beef and drain. In the same skillet, add 1 cup grape
jelly and 2/3 cup of ketchup. (HINT: use the cheap brands - they work just as well.) Stir together and cook over medium heat, stirring frequently, until the jelly melts. Turn it down a bit and let it simmer until the sauce starts to thicken (usually about 20 to 30 minutes). In the meanwhile, prepare some white rice (I use Minute Rice, because it's fast and easy!). When the sauce and beef are ready, serve it over a bed of the cooked rice.

This is absolutely delicious! I've served this to company who were never able
to guess the two ingredients in the sauce. I've never tried it, but the sauce
should also be wonderful with cooked chicken or in a stir-fry.

Are you a vegatarian? Just leave out the meat. I frequently make just the sauce
and rice for a quick lunch and it's entirely delicious that way, too!
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Chocolate Revel Bars

Do you like the taste of semi-sweet chocolate? Eagle-brand Sweetened Condensed Milk? Oatmeal cookies? Then you'll LOVE this desert! While it's not as quick to prepare as some things, it's well worth the extra little bit of time.
They're an absolute favorite in our household, and we fix them for every
holiday or anytime we want something special for desert!

Heat your oven to 350 before you start assembling the incredients.

1 cup butter
2 cups packed brown sugar
1 teaspoon baking soda2 eggs2 teaspoons vanilla
2 1/2 cups all-purpose flour
3 cups quick-cooking rolled oats1
1/2 cups semisweet chocolate pieces
1 14 oz can (1 1/4 cup) Sweetened Condensed Milk
1/2 cup chopped walnuts if desired2 teaspoons vanilla

Directions: Set aside 2 tablespoons of the butter. Then, in a large mixing bowl, beat the remaining butter with an electric mixer until it's soft. Add brown sugar and baking soda. Beat until combined, scraping the sides of the bowl as needed. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and the oats. The mixture will be very stiff.

Press about 1/2 off the mixture in the bottom of an ungreased 9 x 13 baking
pan. (HINT: it's sticky, so keep a paper towel nearby and a bit of flour to
dust on your hands so you won't get quite so messy.) Set aside.

For the filling, combined the reserved 2 tablespoons of butter, the chocolate
pieces, and the condensed milk in a medium saucepan. Cook over low heat until the chocolate melts, stirring occasionally. (You'll LOVE the smell of this as
it's heating!) Remove from heat and stir in the nuts (if desired) and the
remaining 2 teaspoons of vanilla. Spread the filling evenily over the oat
mixture. With floured fingers, dot small, flattened pieces of the remaining
oat mixture over the top of the filling, leaving gaps in between. (HINT: the
main reason for this is to make the revel bars easier to eat, as the chocolate
filling retains it's stickiness after baking. The dots of oats on the top help
you to hold it while eating.)

NOTE: You'll have about 1/4 of the oat mixture left over. You can refrigerate and save this to bake into oatmeal cookies later. If you press your thumb into each cookie prior to baking, you can add a dollop of your favoite fruit preserves to the cookies when they've cooled. YUM!

Back at 350 for about 20 minutes or until the top is lightly browned. NOTE:
the chocolate filling will still look moist. Let it cool, cut it into bars,
and enjoy!
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That's all for now. I've got tons of other great recipes to share, including
Diet Coke Chicken (Heavenly!), Candy Strawberries (My sister's multi-winning
recipe!), and Easy Honey Mustard Cresents (One of my favorites!).
So, stop in often for more Super Recipies That You've Never Tried!

Pat Elder