Nancy's Pineapple Cheese Bake

When my sister had hubby and me over for dinner shortly after we were married, she served a very tasty Southern side dish, pineapple casserole.   Ken, being from New England, had never sampled this treat and was smitten.  I don't know why it's taken me this long to include it in my blog, but here it is!  I made it last night to accompany a pork roast and it's as good as we remember!

 INGREDIENTS:

2 cans pineapple chunks, drained (reserve a few tablespoons of the juice)

½ cup flour

½ cup sugar (I used 1/4 cup Splenda)

½ pound grated cheddar cheese (I used 2 cups shredded cheddar jack)

1 stick butter, melted

1 roll Ritz crackers, crushed

DIRECTIONS:

Preheat oven to 350 degrees F

Lightly spray an 8 x 8 baking dish with cooking spray

Drain pineapple.  Mix in flour, sugar, and grated cheese.  (If it seems dry, add in the reserved tablespoons of pineapple juice).  Place in greased baking dish.  Crush crackers and spread on top.  Drizzle with melted butter.  Bake 30 minutes at 350 degrees. Serve warm.

Christmas Shopping Beef Stew

Serves 12-14

The excitement and joy in the air during the Holiday season makes me hungry… as does all of the fun shopping and lunching with my sisters, family, and friends!  We three sisters went shopping the day after Christmas for an all day marathon and wanted to have dinner ready when we arrived back home.  We just happened to have 5 pounds of lean beef from Costco, pre-cut into stew sized pieces.  Into the slow cooker that went, along with potatoes, onions, carrots, broth, seasonings and such.  Oh the delightfully yummy smell that greeted us when we arrived home just before dinner time brought smiles to our faces!  Here’s the recipe that we concocted… Enjoy in a bowl, over rice, pasta or mashed potatoes!  Note that this recipe makes enough to serve 12 to 14, depending on appetites!   It also freezes well if it doesn't all disappear on the first day! 

INGREDIENTS:

·         5 pounds lean stew beef

·         1 package Simply Potatoes steakhouse style diced & seasoned

·         1 package Matchstick carrots

·         1 to 2 large onion(s), chopped (or you can use 1 to 2 packages frozen chopped onions)

·         2 packages onion soup mix (can use a combination of beefy onion & onion if you wish)

·         3 cups beef broth (1 can plus 1 cup)*

·         1 can tomato soup, undiluted

·         2 cans diced tomatoes, undrained (we used one can garlic & olive oil and one plain)

·         1 to 2 Tablespoons Italian seasoning

·         Minced garlic to taste

·         Fresh ground pepper to taste

DIRECTIONS:

·         Spray slow cooker with cooking spray

·         Add remaining ingredients and give stir to combine

·         Cook on low 8 to 10 hours

*Add more broth if needed

Patti's Cabbage Roll Soup

Serves: 8-10

It's been rainy and unfortunately both  hubby and I have had holiday colds accompanied by horrible coughing spells.  Thus, soup has been on our menu quite a bit this week!  This soup is sort of like an inside out cabbage roll.  You know, the rolls made from cabbage and stuffed with ground beef and rice, topped off with a tomato sauce?  Just throw it together and toss it in the slow cooker and it will stay warm for you all day long.  Serve with a wedge of skillet cornbread & you're all set.

INGREDIENTS:

1 pound lean ground beef

1 small onion, chopped

1 cup of cooked rice (I used brown Minute rice)

1-2 Tablespoons olive oil

1 head of cabbage, shredded

  OR 2 packages Cole Slaw Mix

48 ounces chicken or beef broth

1 can tomato soup, undiluted

2 cans diced tomatoes, undrained

1 15 ounce can green beans, drained (optional)

2 teaspoons Italian seasoning

2 Tablespoons Worcestershire sauce

2 Tablespoons Soy sauce

DIRECTIONS:

In a large skillet, brown ground beef in olive oil, until well browned and in small crumbles.

Add onion to the skillet with the beef and sauté until caramelized.

Put this mixture in the slow cooker.

In the same skillet, cook the cabbage or cole slaw mix in a bit of olive oil or butter over medium heat until the cabbage is tender.  Stir in the Worcestershire sauce and soy sauce and salt & pepper to taste.

Add the cabbage to the slow cooker, along with the rice, chicken or beef broth, tomato soup, diced tomatoes, green beans, and Italian seasoning.

Cook on low for 4 to 5 hours until hot and savory!

Dad's Peanut Brittle

My Dad’s favorite candy is peanut brittle so each year one of his Christmas gifts from me is a box of peanut brittle.  I never realized just how easy it is to make your own batch of this crunchy nutty delight!  And it’s better than “store bought” too!  So what’s not to like about this?  It’s quick and easy and most definitely satisfies the craving for sweet & salty!

INGREDIENTS:

1 cup white sugar

½ cup light corn syrup

1 cup dry roasted salted peanuts

1 teaspoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

DIRECTIONS:

• Butter a cookie sheet (or better still, use a silicon mat for really easy clean-up)
• Combine sugar and corn syrup in a 2 quart glass bowl (one with a handle helps because the bowl gets really hot).  Microwave on high for 3 ½ minutes.
• Stir in peanuts and microwave on high for 2 minutes.
• Stir in butter and vanilla and microwave on high for 1 minute.
• Stir in baking soda until light and foamy.
• Pour onto cookie sheet and spread as thinly as possible. 
• Cool completely and break into pieces

Tips:  For easier clean-up, spray your glass bowl and spoon or spatula with cooking spray.  Then wash with hot, soapy water.

My microwave is 1200 watts so this timing works perfectly.  If yours is less powerful,  you should increase the cooking time; if more powerful, then reduce the cooking time.  Practice makes perfect!

Green and Red Holiday Frittata, aka Tomato, Green Chili, & Bacon Frittata

Servings:  6

It’s the Sunday before Christmas and I wanted to make something “holidayish” for brunch this morning.  One of my very favorite breakfast spots is the “Sea Biscuit Cafe” in Isle of Palms, SC and my favorite dish there is a green chili, tomato, and cheddar jack cheese omelette.  Since the chilis are green and the tomatoes are red, I thought this would be the perfect holiday dish… especially if I made it into a frittata!  Oh my… how delighted I am in the way this turned out! 

INGREDIENTS:

6 eggs, beaten

¼ cup half & half

2 Tablespoons sour cream

1 cup shredded cheddar jack cheese (or your favorite combo)

6 slices bacon, cooked until crispy & crumbled

1 4-ounce can diced green chilis, undrained

½ cup diced tomatoes (if using canned, drain them)

1 small onion, chopped

Salt & pepper to taste

DIRECTIONS:

Saute onion in a small amount of butter, about 1 Tablespoon) until caramelized.  Cook the bacon or use bacon pieces/bits.

Beat the eggs in a mixing bowl and add the half & half and sour cream, stirring until well combined.  Add the remaining ingredients & combine well.  Pour this mixture into a lightly greased 10-inch oven proof skillet or 8x8-inch baking dish.  Bake at 350 degrees F for 25 minutes or until lightly browned and set.

Slice and serve warm with gingerbread toast!  Smile!