Melissa's Pico De Gallo

• 6 Roma (Plum) tomatoes, diced
• 1 medium yellow onion, diced
• 1 lime, juice of
• 1 tablespoon minced garlic (I used jarred)
• 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
• 1 bunch of cilantro, chopped
• salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Slow Cooker Potato Soup

• 4 cups of potatoes, peeled and chopped
• 3/4 cup of onions
• 4 cups of chicken broth
• 1/2 Tbsp. of salt
• 1/2 Tbsp. of pepper
• 4 Tbsp. of butter
• 1/4 cup of flour
• 1 1/2 cups of heavy cream
• 1/4 cup of sour cream
• Shredded cheese
• Bacon
• Chopped scallions

1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 

Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Steak Sandwiches (Steak Escape Style)

• 6 Bolillo buns, split (any firm bread will work)
• 12 ounces thin-sliced, deli-style roast beef
• 6 slices Provolone cheese
• 1 large onion, thinly sliced
• 1 can mushrooms, drained
• 1 tablespoon butter or oil
• Montreal steak seasoning
• lettuce, sliced tomato, mayonnaise

1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.

Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions. 

Banana Nut Bread

• 3 very ripe  bananas
• 1 cup sugar
• 1/2 cup (1 stick) margarine, softened
• 2 cups all-purpose flour
• 2 eggs
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
2. Add other ingredients, except nuts, and beat well. Mix in nuts.
3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
4. Remove from pans and cool on rack. This bread freezes well.

Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Creamy Spinach & Pasta Skillet

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced (I used garlic powder)
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. lemon juice
• 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
• 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at KraftRecipes.com here.

Beefy Confetti Rice

• 2 cups cooked rice (I made instant)
• 1 pound hamburger, cooked and drained
• 12-16 ounces frozen mixed vegetables, cooked and drained

Mix ingredients in a large bowl. I just add salt and pepper but my husband adds soy sauce. 

Cook's notes: This would be good as a casserole by adding a can of cream of chicken, celery or mushroom soup, bake for a few minutes and top with cheese.

When I was first married I put this together because I needed a pantry meal and it has been a family favorite ever since!

Oven-Baked Mushroom & Bacon Risotto

• 2 slices OSCAR MAYER Bacon
• 1 onion, finely chopped
• 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
• 1 cup Arborio rice, uncooked
• 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
• 1/8 tsp. dried thyme leaves
• 1/4 tsp. ground black pepper
• 2/3 cup KRAFT Shredded Parmesan Cheese

1. Heat oven to 300ºF.
2. Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
4. Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

Link to original recipe on Kraft.com here.

Cook's notes: I have never eaten risotto before so I cannot compare to the traditional way you make it. However, this is nice and creamy, like I hear risotto described.

I bought the Arborio rice to make this and will keep experimenting with it. When I have used it up, I want to try to adapt these flavors to use with regular rice. It won't be creamy but I hope it will taste good!

Melon With Sweet Lime Dressing

• 3 cups cubed honeydew melon (about 1/2 melon)
• 3 cups cubed cantaloupe (about 1/2 melon)
• 2 tablespoons orange marmalade
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon chopped fresh mint leaves

1. In a large bowl, combine marmalade, lime juice, honey and mint; mix well.
2. Using melon ball tool, scoop both melons into bowl.
3. Toss dressing gently with melon to coat. Serve immediately.

Original recipe here.

Cook's notes:  The next time I make this I will probably only use 1 type of melon so that I can use a whole melon or will double dressing and use all of both melons.

Applesauce Cake

• 1 package white cake mix (needs to be moist or pudding in the mix type)
• 3/4 cup applesauce
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• Whipped topping or cream

1. Combine all ingredients, except whipped topping, in a mixing bowl and beat on medium speed with an electric hand mixer until smooth.
2. Pour into a greased 11 x 7 cake pan.
3. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in the middle comes out clean.
4. Serve with a dollop of whipped topping or whipped cream on top.

Adapted from 365 Quick, Easy & Inexpensive Dinner Menus by Penny E. Stone.

Buy this cookbook on Amazon here. (Not an affiliate link)

Melissa's Chicken Pot Pie

• 3 chicken breasts, cut into chunks; or, 2 (5 ounce) cans cooked, shredded chicken; or, 1 cup cooked, shredded chicken
• 2 cups frozen peas and carrots or mixed vegetables
• 1/2 cup diced onion
• 1 1/2 to 2 cups (about 2 medium) potatoes, peeled and cut into bite-sized chunks
• 1 can Campbell's cream of chicken soup
• 1 1/2 cups chicken broth or water
• salt, to taste (up to 1 teaspoon)
• 4-6 ready to bake frozen biscuits, baked according to package directions; or, use your own homemade biscuits

1. Place raw chicken and all vegetables in 5-6 quart Dutch oven. All water to cover chicken and vegetables. Season water liberally with salt, pepper,  and garlic and onion powder. This will give flavor to your chicken and potatoes. Boil until potatoes are done and chicken is cooked through.
2. Drain chicken and vegetables, reserving broth. You will need 1 1/2 cups for this recipe and can save rest of broth for another use, if you desire. Place chicken and vegetables back in pan.
3. Add cream of chicken soup and broth to pan and heat mixture. Adjust seasonings as desired.
4. Ladle chicken and vegetables into bowls and serve with split biscuits on top.

Cook's notes: You can place the heated chicken mixture in a 13x9-inch pan and place a pie crust on top. Bake according to the directions given on the pie crust box. Alternately, this will be a beautiful pie, baked in a pie plate with a crust on top and bottom.

Mamaw Mobley's Chocolate Gravy

• 1 cup sugar
• 2 tablespoons cocoa
• 3/4 cup evaporated milk
• 2 tablespoons margarine, to add at the end

1. Stir together sugar and cocoa in a 2 quart saucepan. Stir in milk.
2. Heat over medium heat, stirring constantly, until mixture come to a boil.
3. Mixture will "puff up" in the pan, but should not boil over. It will eventually boil back down, about 2 minutes or so. When it has done this, boil for about 30 seconds longer, until you are happy with the consistency.
4. Stir in margarine and serve over fried eggs and biscuits.

*This is a passed down family recipe.

Long John Silver's-Style Fish or Chicken

¾ cup flour

2 tablespoons cornstarch

¼ teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

¼ teaspoon onion powder

¼ teaspoon garlic powder

¾ cup water

Combine dry ingredients in a bowl and mix well.

Add water and stir until well combined.

Heat oil to between 360 and 375 degrees.

Dip fish or chicken in batter to coat completely.

Deep fry in oil until golden brown on both sides.

Original recipe here.

Melissa's Ranch Dressing By The Cup

    

 

 

 

•  ½ cup mayonnaise, (or 1/4 cup mayonnaise and 1/4 cup sour cream)
•  ¼ cup milk
•  1 teaspoon dried parsley flaked, crushed in hand
•  1 teaspoon onion powder
•  ½ teaspoon garlic powder
•  ¼ to ½ teaspoon salt
•  Dash pepper 

Whisk ingredients together and place in a jar. Put in refrigerator and allow to set for several hours or overnight.

Update 4/21: I wanted more of a tangy "buttermilk" flavor so I used both mayonnaise and sour cream and I have updated the ingredient list to reflect this.

Oatmeal Crisp Topping for Fruit Fillings

• 3/4 cup quick oatmeal (I used rolled oats and it worked fine)
• 1/2 cup butter (softened)
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 3/4 cup all-purpose flour
• 1 can of any type of fruit filling (or homemade)

1. Preheat oven to 350 degrees F.
2. Spread pie filling in bottom of 9x9x2 pan.
3. Mix all of the crisp ingredients until crumbly. Spread over the fruit filling.
4. Bake for 45 to 50 minutes or until top is golden brown. 

Homemade Apple Pie Filling

• 6 cups (4-5 apples) Granny Smith apples (peeled and chopped)
• 1 tablespoon lemon juice
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 2 cups water (may need to add more)

1. Toss apples in lemon juice in a bowl. Set aside.
2. In a medium saucepan, combine sugars, cornstarch and spices. Pour in water.
3. Cook over medium heat until boiling. Cook for 2 minutes.
4. Add apples, bring back to boil. Simmer until tender. (Original recipe says 10-15 minutes but mine simmered for much longer.) Add additional water as necessary.

***Tomorrow I will share my Oatmeal crisp topping for this!!!!

Original post is found at LivForCake.com.

Hushpuppies

• 2 eggs, beaten
• 1/8 cup granulated sugar
• 1/2 to 1 teaspoon salt
• 1 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1/4 cup diced onion
• 1-2 tablespoons milk to thin batter
• Oil of your choice, for deep fat frying

1. Fill a heavy pan with several inches of oil. Heat oil to 350 degrees. Use a deep fat/candy thermometer for this. It is important that your oil be at the correct temperature so that your hushpuppies will be cooked in the center before getting too brown on the outside.
2. Mix eggs, sugar, salt and onion in a small bowl. In another bowl mix the cornmeal and flour together. Add the wet ingredients to the dry ingedients, mixing well. Add milk, if needed, to thin mixture to resemble thick cake batter.
3. When your oil has reached proper temperature, use a small ice cream scoop to drop balls of batter into oil. Do not crowd the pan. They should be round balls. It is interesting to watch them turn in the oil!
4. When your hushpuppies have achieved a medium golden brown crust, remove them to a paper lined plate. Enjoy immediately.

Inspiration recipe is found on FoodNetwork.com

Taco Tot Casserole

• 1 small bag tater tots
• 1 pound ground beef
• 1 packet taco seasoning, or make your own
• 2 cups shredded cheese (I used Colby-Jack)
• Toppings of your choice: guacamole, sour cream, lettuce, tomatoes, sliced black olives

1. Preheat oven to 425 degrees.
2. Spray a 9x13 inch baking dish with cooking spray. Lay a single layer of tater tots on bottom. Make sure to pack them tightly. Bake for 25 minutes.
3. Cook and drain the ground beef. Follow directions on taco seasoning packet, except leave the meat mixture saucy. (This will give your tater tots flavor)
4. Evenly spread meat mixture and shredded cheese on tots. Return dish to oven and bake approximately 10 minutes more, until cheese is melted.
5. Garnish plated servings with toppings of choice.

Inspiration for this recipe is found at the blog The Iowa Housewife.

Melissa's Honey Mustard Sauce & Dressing

                        

• 1/2 cup mayonnaise
• 4 teaspoons (1 tablespoon plus 1 teaspoon) prepared yellow mustard
• 2 tablespoons honey

1. Mix ingredients and serve.

Basic Deviled Eggs

• 6 eggs
• 1/4 cup mayonnaise 
• 1 teaspoon prepared yellow mustard
• 1 tablespoon dill pickle relish
• 1/8 teaspoon salt

1. Boil eggs in water for approximately 10 minutes. Peel, rinse, slice each egg lengthwise, and place yolks in another bowl. Mash yolks thoroughly with fork.
2. Mix all the other ingredients. Spoon or pipe yolk mixture back into the eggs. Garnish with a sliced green olive or a sprinkle of paprika.

Cook's notes: This is a basic recipe so feel free to dress these yummy treats up to suit your tastes!  

Homestyle Veg-All Beef Stew {Original Recipe}

• 1 teaspoon oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 ½ pounds cooked beef stew meat
• 1 (14 ½ ounce) can no salt added tomatoes, undrained
• 2 cans Homestyle Veg-All, undrained
• 1 teaspoon each paprika, marjoram, and chili powder
• Water to cover

1. In Dutch oven, saute onion in oil until soft; add garlic. 
2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
3. Heat covered until meat and vegetables are heated through.

**This was from the label of the Homestyle Veg-All cans a few years ago.

My Basic Tuna Salad

• 2 (5 ounce) cans tuna, drained
• 2 hard-boiled eggs, diced
• 1/4 cup diced onion
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 3 tablespoons dill relish
• 1/4 teaspoon salt
• dash black pepper

1. Mix all ingredients together. Enjoy!

Velveeta Ultimate Macaroni & Cheese

• 2 cups elbow macaroni, uncooked
• 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
• 1/3 cup milk
• 1/8 teaspoon pepper

1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.

Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box

Homemade Tartar Sauce

• 1/4 cup mayonnaise
• 1 tablespoon dill relish
• 1/4 teaspoon lemon juice

1. Mix all ingredients thoroughly and serve with your favorite seafood.

Beef Chow Mein

• 1/2 pound beef steak (or chicken or pork) thinly sliced into strips
• 1/2 bag (8 ounces) cole slaw mix; or,
•                   3-4 cups grated cabbage and 10 baby carrots, julienned
• 3-4 ounces sliced fresh mushrooms
• 1/2 medium onion,  sliced into thin strips
• 1/2 bag (6-8 ounces) chopped or cut frozen broccoli
• 2 bags (3 ounces each) beef flavor Maruchan Ramen Noodle Soup
• Soy Sauce, to taste
• Cooking oil, your choice

1. Cook noodles in boiling water for 3 minutes.
2. Heat 1-2 tablespoons oil in a large skillet.
3. Stir fry meat until just done.
4. Add vegetables, noodle flavor packets, and soy sauce to skillet. Continue stir frying until vegetables are crisp tender (adding a bit of water if cook time needs to be a little longer).
5. Drain noodles and toss with meat and vegetable mixture. Serve.

Creamy Banana Pudding

• 1 can sweetened condensed milk
• 1 (3 ¾ ounce) package instant vanilla pudding mix
• 1 (8 ounce) carton whipped topping
• 36 vanilla wafers
• 3 bananas

1. In large bowl, combine condensed milk and 1 ½ cups cold water. 
2. Whisk in pudding mix, beating well. Chill 5 minutes. 
3. Fold in whipped topping. 
4. Spoon 1 cup pudding mixture into a 3 quart glass serving bowl. Top with the wafers, bananas and pudding. 
5. Repeat, layering twice, ending with pudding. 
6. Cover and refrigerate.

Commercial Style Mild Enchilada Sauce

• 8 ounces tomato sauce
• ½ cup water
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon Louisiana hot sauce

Mix all ingredients thoroughly. Makes 1 cup.

Cook’s notes: A large can of enchilada sauce is 19 ounces=2 cups.

Sweet Yellow Cornbread

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup cooking oil or shortening

1. Preheat oven to 425F. In an 8-inch cast iron skillet, put in oil or shortening and place in oven until needed. This warms your oil and your skillet.
2. Stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs and milk.
3. Take pan out of oven and swirl oil around skillet before pouring into other ingredients. Beat until smooth (do not overbeat).
4. Pour cornbread into skillet and bake for 20 to 25 minutes.

This recipe is adapted from my Better Homes & Gardens cookbook, circa 1987.

Hamburger Vegetable Soup

• 1 pound ground beef, browned and drained
• 1 small onion, diced
• 1 (16 ounces) bag frozen mixed vegetables
• 1 can petite diced tomatoes (do not drain)
• 5-6 medium potatoes, peeled and cut into large dices
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 2 dashes black pepper
• 2 chicken bouillon or 1 tomato/chicken bouillon

1. Place all ingredients in large Dutch oven.
2. Cover ingredients with water, filling as needed.
3. Simmer until potatoes are tender.

** I will be sharing the homemade bread I make in the breadmaker tomorrow!

Cheddar Chicken Penne {For My Sister}

• 1/2 cup chopped onion
• 1/2 cup (2 trimmed stalks) chopped celery
• 1 tablespoon butter
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1/2 cup milk
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 4 cups (about 2 large breasts) diced cooked chicken
• 3 cups penne pasta, dry
• 2 cups Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.
2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and 1 cup of the cheese; toss to mix.
3. Pour into a greased 13 x 9 inch baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese (or to taste) and bake until bubbly and cheese is melted.

Adapted from Taste of Home
Find original recipe here.

1/2 Casserole:

• ¼ cup chopped onion

• ¼ cup (1 trimmed stalk) chopped celery

• 1 ½ teaspoons butter

• 1 can (10 ½ ounces) cream of mushroom, chicken, celery soup

• ¼ cup milk

• 1 can (4 ounces) mushroom stems and pieces, undrained

• 1 ½ teaspoons Worcestershire sauce

• ⅜ teaspoon garlic powder

• ⅜ teaspoon salt

• ½ teaspoon Italian seasoning

• 2 cups (about 1 large breast) diced, cooked chicken

• 1 ½ cups penne pasta, dry

• 1 cup Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.

2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soup, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and ½ cup of the cheese, toss to mix.

3. Pour into a greased 11 x 7 (or 9 x 9 inch) baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese ( or to taste) and bake until bubbly and cheese is melted.