Hot Artichoke Dip

This dip is really cheesey, and I mean that in a good way:) I enjoy how the taste of the Parmesan cheese stands out in this dip, but you can cut the Parmesan to 1/2 cup if you wish. Ingredients: 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1 teaspoon liquid red pepper 1 teaspoon onion powder dash salt and pepper Directions: Preheat oven to 350 degrees F. In a large mixing bowl using electric mixer, beat cream cheese with mayonnaise until smooth. Add remaining ingredient and stir by hand until well combined. Put the dip into shallow casserole dish or pie plate. Bake for 30 to 40 minutes - until dip is bubbly and the top is a golden brown. Best served hot out of the oven. Scoop hot artichoke dip with crackers, pieces of pita bread or tortilla chips.

Peachy Barbecue Sauce

I love a good barbecue! And this recipe is not only the best for grilling your chicken, beef and pork, but also tastes great when used in the crock pot to flavor meatballs or pulled pork.

Peachy Barbecue Sauce

Ingredients:
1 cup apple cider vinegar
1 cup ketchup
1/2 cup peach preserves
2 tablespoons packed dark brown sugar (4 tablespoons if you like your sauce sweeter, as I do)
1 tablespoon bottled yellow mustard
1 teaspoon salt
1 teaspoon pepper

Directions:
So simple! Just add all your ingredients in a saucepan; let sauce come to a boil; reduce heat to simmer, cover and cook for additional 20 minutes. Ready!
Bet you'll never buy prepared bottled barbecue sauce again!

Catalina Taco Salad

My Catalina Taco Salad will be a hit with the family. I like mine with mild taco seasoning mix, but make to your own liking... hot taco seasoning or a few drops of liquid hot pepper added to the bottle of Catalina dressing before mixing.

Catalina Taco Salad

Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1/4 cup water
1 (16 ounce) bottle Catalina dressing
1 head iceberg lettuce, shredded
1 bag tortilla chips or (my favorite) frito scoops
1 1/4 cups shredded Cheddar cheese
1 1/4 cups shredded Mozarella cheese
1 cup chopped tomatoes
1/2 cup black pitted olives, sliced
5 tablespoons sour cream
1/2 cup prepared salsa

Directions:
In large skillet, over medium-high heat, cook ground beef until no longer pink; crumble finely and drain fat.
Return skillet with beef to stove top; set heat to medium-high. Add the water to the ground beef in skillet, Catalina dressing and taco seasoning mix.
After mixture just begins to boil, reduce to simmer; simmer for 15 minutes; remove from heat.
In a large bowl or serving platter, mix together chips with lettuce. Next, layer the beef mixture, then the tomatoes and olives, then cover evenly with salsa and the cheeses. Dabble on the sour cream.

Paprika Fried Chicken

This dish may not be on your diet, but if you are going to splurge, splurge with this! The buttermilk is the ingredient that makes this fried chicken taste so special. Also, you can make onion rings with this batter. Mmmm!

Ingredients:
4 skinless, boneless chicken breasts - pound thin
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons paprika
1/2 cup Italian seasoned bread crumbs
1 cup all-purpose flour
1/2 cup buttermilk
1 egg
1 cup vegetable oil for frying

Directions:
In a shallow baking dish, whisk together the buttermilk and egg.
Using a separate shallow baking dish, combine dry ingredients.
Set electric skillet to 350 degrees F.
Dip the chicken into the buttermilk/egg mixture, to thoroughly drench; evenly coat with the dry ingredients.
Fry chicken breasts in hot oil for 5 to 6 minutes; turn and fry additional 5 or 6 minutes, or until chicken is cooked through.
Remove from oil with slotted spatula.
Let chicken sit a minute on heavy duty paper towels, and serve.

Vanilla Extract - Make Your Own

Making your own vanilla extract is crazy easy! But it needs to sit 8 weeks before it is ready to use.

Vanilla Extract
What you will need:
1 cup vodka
1 cup rum
6 vanilla beans
empty vodka bottle
small individual bottles
funnel

Directions:
Cut the 6 vanilla beans down the middle, length wise, leaving the last 1 inch uncut.
Place the vanilla beans into vodka bottle.
Add the vodka and rum to the bottle.
Cover the mixture and store in dry, dark place.
Be patient - your vanilla extract won't be ready to use for 8 weeks.

After the 8 weeks has passed, into each small individual bottles place a small piece of vanilla bean that has been soaked in the rum and vodka.
Use a funnel to pour your extract into the bottles; cover.
Now you have plenty of vanilla extract for yourself and some for gift giving.
Dress up the little bottles with a handmade label or tie raffia around the bottle's neck.

Orange Crush Pineapple Freeze

Cool your insides with a scoop of this sweet frozen dessert. Hey, it's sorta good for you; it has pineapple in it. Make a day in advance, as you will want to serve it frozen solid. Well, try to wait...

Orange Crush Pineapple Freeze
Ingredients:
1 can sweetened condensed milk (not evaporated)
3 cans (12 ounces each) orange soda
10 ounces crushed canned pineapple, drained

Directions:

In a large bowl, mix together condensed milk and pineapple; slowly add orange soda; stir. Pour into plastic air-tight freezer container. Freeze overnight

Left Over Chicken - Chicken Curry Salad

Got left-over chicken? Try my Chicken Curry Salad. So easy to prepare and makes a great tasting lunch when spread on crackers.

Left Over Chicken - Chicken Curry Salad
Ingredients:
1 cup left-over cooked chicken, cubed or shredded
1/2 cup mayonnaise
1 teaspoon curry powder
1/8 cup onion, finely chopped
1/8 cup celery, finely chopped
salt and pepper to taste
optional - a few roasted sunflower seeds

Directions:
In a mixing bowl, combine all ingredients. Adjust amount of mayonnaise to your liking.
Spread on assorted crackers

More Please Bread Dipping Sauce

This bread dipping sauce is so delicious you won't settle for bread and butter with your meal anymore!

More Please Bread Dipping Sauce
Ingredients:
1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/2 cup grated parmesan cheese
1 tablespoon crushed dried basil
1/2 teaspoon dried rosemary
2 tablespooons bottled minced garlic
1/2 teaspoon salt
loaf of your favorite crusty bread

Directions:
In a bowl combine all ingredients; whisk well; or combine all ingredients in container with a tight fitting lid and shake.
Pour into small shallow bowls.
Tear bread into bite-sized pieces and dip away!

Really Tasty Hamburgers

Whether you are grilling or frying, the added flavor of onion and garlic seasoning will make your hamburgers taste better than ever!

Before grilling your hamburgers: (for 4 to 6 patties)

Pour into a frying pan, 3/4 cup chicken broth; add 2 tablespoons minced garlic, 1/2 cup chopped onion and a dash of black pepper.
Cook over medium heat until onions are tender. Remove from heat and place ingredients into a square baking dish or cake pan.
Lay the uncooked hamburger patties in dish. Place in refrigerator for an hour, turning the patties after 1/2 hour, then grill the hamburger patties, discarding the onion/broth mixture.
Before frying your hamburgers: (less chicken broth for this method). Pour into a frying pan 1/8 cup chicken broth; add 2 tablespoons minced garlic, 1/2 cup chopped onion and a dash of black pepper.
Place the hamburger patties in the frying pan and fry until patties are done. Because the meat was cooked along with the ingredients, use the onion as a topping.

Grilling or frying, these hamburgers are delicious! If you are a cheese lover, try adding a small amount of bleu cheese on top of the burger and a slice of muenster cheese just a couple of minutes before removing from the grill or frying pan.

Cherry Fiz Punch

This refreshing punch recipe is perfect for backyard barbecues, birthday parties, any warm weather get-together. You can mix the concentrates, pineapple and water hours before and just before serving add the sodas. For more refreshing drink recipes click on my Associated Content link!

Cherry Fiz Punch

Ingredients:
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (6 ounce) can frozen limeade concentrate, thawed
2 cups water
1 (2 liter) bottle cherry soda, chilled
1 (2 liter) bottle 7-Up soda, chilled
orange slices for garnish

Directions:
In a blender, combine pink lemonade, limeade and pineapple; cover and blend well until smooth and pineapple chunks are no longer visible.
Pour into a 1- gallon pitcher; store in refrigerator
To serve, pour the mixture into punch bowl: add cherry soda and 7-Up.
Garnish with orange slices

Tuna Macaroni Salad To Please All

Some want Miracle Whip... some want mayonnaise. I make mine to please the taste buds of everyone - half mayonnaise and half Miracle Whip. No one complains!

Tuna Macaroni Salad To Please All
Ingredients:
2 cups elbow macaroni, cooked, drained and cooled
2 hard-boiled eggs
1 small can tuna packed in water, well drained
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup Miracle Whip Salad Dressing
1/4 cup Hellman's Mayonnaise
1 teaspoon cider vinegar
1 teaspoon granulated sugar

Instructions:
Combine cooled macaroni and all remaining ingredients; stir well. Add a little more salad dressing and mayonnaise if necessary. Cover and chill at least 2 hours. If desired, top with slices of an extra hard-boiled egg sprinkled with paprika before serving.

Cheesy Mashed Potatoes

Mashed potatoes don't need to be so boring. Add cheddar and cream cheeses for creamy, bursting with flavor potatoes!

Cheesy Mashed Potatoes

Ingredients:
4 large baking potatoes, peeled and quartered
1/2 cup heated milk
2 tablespoons butter, room temperature
4 ounces mild cheddar cheese, shredded
3 ounces cream cheese, room temperature
1/4 teaspoon paprika
salt and pepper to taste

Directions:
Boil potatoes in water until tender; drain well
Place potatoes back in sauce pan and mash with heat set to low
Add the milk, butter, cheddar cheese, cream cheese and seasonings
Beat with a spoon, adding more milk if needed for consistency.

Peanut Butter Cookies

Everyone loves these peanut butter cookies. The recipe is from a cooking magazine printed in the early 1990's. Enjoy a few of these with a tall glass of milk!

Peanut Butter Cookies

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup smooth peanut butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 375 degrees F.
Combine flour, baking soda, baking powder and salt in medium mixing bowl.

In a large mixing bowl beat butter using electric mixer, until creamy; beat in peanut butter and sugar until smooth; beat in egg and vanilla.

Add the dry ingredients to the creamed mixture; by hand, stir until blended.

Roll dough into 1-inch balls and arrange 2 inches apart onto ungreased baking sheets. Flatten slightly with a fork , making a crisscross design.

Bake 8 - 10 minutes or until edges are golden.

Cool on cookie sheet 1 minute, then transfer to wire racks to cool completely.

Pink Lemonade Cupcakes

These cupcakes taste refreshingly yummy! Serve these at your next picnic. Spread with whipped topping, and sprinkle with colored sugar.

Pink Lemonade Cupcakes

Ingredients:
24 cupcake paper liners
muffin tins
1 box white cake mix
1 (6 ounce) can frozen pink lemonade concentrate, thawed
8 ounces buttermilk
3 ounces cream cheese, softened
3 egg whites
2 or 3 drops red food coloring

Instructions:
Preheat oven to 350 degrees F.

Line muffin tins with cupcake paper liners.

Using an electric mixer, cream together the cream cheese and egg whites.
Add remaining ingredients; beat at low speed until well mixed.

Spoon batter into the paper-lined muffin tins, filling each 3/4 full.

Bake for 20 minutes or until cupcakes spring back when lightly touched.

Cool 10 minutes before removing cupcakes from muffin tins.

These cupcakes taste best cold; store in airtight container in refrigerator.

Just before serving, spread with whipped topping; sprinkle with colored sugar.

You can make your own colored sugar crystals by placing a few tablespoons granulated sugar in a sandwich-size zip lock bag, then add a few drops of food coloring; seal bag and shake until all of the sugar turns pink, yellow, blue, whatever!

Vegetable Ground Beef Soup

After some experimenting, I got this vegetable ground beef soup recipe just right. It is the only vegetable soup made in my kitchen now. It's sooo good! Try it - I'm sure you will agree!

Ingredients:
1 pound ground beef
4 cups water
2 cans (14-1/2 ounce) stewed tomatoes
2 cans (8 ounce) tomato sauce
1 package (16 ounce) frozen mixed vegetables
2 teaspoons sugar
2 tablespoons horseradish sauce
1/2 teaspoon crushed basil leaves
1/2 teaspoon onion powder
black pepper to taste

Directions:
In large skillet, cook ground beef until done; drain off liquid (all but a few tablespoons).

In large saucepan, add ground beef and all remaining ingredients; bring soup to a boil over medium-high heat.

When soup begins to boil, reduce heat to low; cover and let simmer for 1/2 hour.

For a little "kick," add 1 teaspoon of liquid red pepper.

Serve with a green salad and bread sticks for a complete meal.