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.