Toffee Fruit Dip

I saw this recipe laying on the kitchen counter at my inlaws house. I glanced at it and then took a double take when I noticed the 5 yummy ingredients. I am all about simple and delish. This dip is both. 8 oz. cream cheese, room temp.

1 cup powdered sugar

1/2 cup brown sugar

1 tsp. vanilla

3/4 cup toffee chips

*Mix well and chill before serving with apples or fruit of your choice. If making the night before, add toffee chips right before serving. They can dissolve if refrigerated too long.

Freddy's

The other night, we decided to try out a new custard place in town called Freddy's.  We only had the custard.  They have burgers, hot dogs, fries and onion rings too but we were in the mood for dessert.  The hubby and I shared a strawberry/banana concrete.  It was good.  I couldn't help but compare it to the one and only Nielsen's Frozen Custard - the best,  in my opinion.  Freddy's custard is softer and not as rich.  The strawberries aren't fresh.  Although Freddy's is a little bit cheaper, the taste does not compare.  Neilsen's is still the best in my book!  But I'm willing to give Freddy's food a try. I'll keep you posted.... 

Carolyn's Casserole

This recipe is in memory of my husband's aunt, Carolyn Cunningham, who passed away recently. She was a wonderful lady who taught English at Snowflake High School for 40 years. No joke. 40 years. Her students loved her and we will miss her.

1 lb. lean ground beef

1 Tbs. chili powder

1 can tomato soup

1 can corn

1 onion, chopped

1 tsp. salt

1 can tomato sauce

1/2 package cooked noodles (I use egg noodles)

*Brown hamburger. Add onion and cook until tender. Add chili powder, soup, corn, salt, tomato sauce and noodles. Mix well. Pour into a casserole dish and sprinkle with grated cheese. Bake at 350 for 25 minutes.

Sweet Corn Cake

I'm a little in love with cornbread, as you might know. Well, I'm also in love with corn cake! Man, this was so good! Moist, sweet and just plain delicious! My sis-in-law, Jami, made it a few weeks ago and gave me the recipe. She got it from Allrecipes.com. You have to try this! So good.

1/2 cup butter, softened
1/3 cup masa harina (found on baking isle)
1/4 cup water
1 1/2 cups frozen corn, thawed and blended in blender
1/4 cup cornmeal
1/3 cup sugar
2 Tbs. heaving whipping cream
1/4 tsp. salt
1/2 tsp. baking powder

Beat butter until creamy. Add masa and water and beat well. Stir in blended corn. Add rest of ingredients. Pour into ungreased 8x8 pan. Smooth batter and cover with foil. Place pan into a 9x13 inch pan that is filled a third of the way with water. Bake at 350 for 50 to 60 minutes.

PW Chicken Strips

I have debated with myself about whether it is weird for me to post recipes from other recipe blogs. Especially the Pioneer Woman, since most of the world looks at that one. But I decided it was ok as long as I give credit where credit is due, since there is a small chance that somebody missed this fabulous recipe when she posted it. So there you have it folks. Here you go... 1 pkg. chicken tenderloins or chicken breasts, cut into strips

Buttermilk

1 1/2 cups flour

3 tsp. Lawry's seasoning salt

Vegetable oil

*Submerge the chicken in a bowl of buttermilk for at least 20 minutes. In another bowl, combine flour and seasonings. Mix well. Heat about 1 inch of oil in a skillet over medium-low heat. Remove chicken strips and coat in flour mixture, turning over a few times. When oil is heated, place strips in skillet and cook on each side until golden and crispy.

Sweet Beans

This recipe came from my mom's good friend, Sandy LeSueur. It's a great recipe if you need something for a group. You can do it on the stove or in the crock-pot. 1 lb. ground beef

1/2 lb. bacon

1 onion

1 giant can Pork and Beans

1 can kidney beans

1 can crushed pineapple

basil and garlic to taste

1/2 cup vinegar

1/2 cup brown sugar

*Brown beef and onion together. Cook bacon and crumble and add to beef. Add beans, pineapple, spices, vinegar and brown sugar. Simmer on stove or put in crock-pot for a few hours.

JoLene's Cheesecake

Oh me, oh my, this is by far my favorite cheesecake!! I am forever grateful to my sweet mother-in-law for bringing this deliciousness into my life! It is a no-bake cheesecake that is to die for. A Gibb family favorite for sure!

3 large graham cracker crusts (found on the baking isle)
4 of the 8oz. cream cheese blocks
4 cans Eagle Brand condensed milk
32 oz. sour cream

Mix cream cheese, condensed milk and sour cream in a mixer until smooth.
Add:
2 Tbs. vanilla
1/2 tsp. almond extract
1/4 tsp. coconut extract
1 1/2 cups lemon juice

Again, mix until smooth. Pour into crusts and refrigerate overnight. Serve with strawberry sauce.

Strawberry sauce:
2 large bags frozen strawberries (thawed)
1 to 1 1/2 cups sugar

Beat strawberries in mixer or blender until pureed, with some chunks. Add sugar.