Submit Your Favorites!!

Hello Blog Recipe Followers!! I have been posting lots of our family favorites- so I'm wondering... what are yours!? Send me your recipes, pictures (if you have them) and directions! Leave a comment or email me at: ericadavis16@yahoo.com

Can't wait to see what we get!!

Poppyseed Chicken

INGREDIENTS:

3-4 chicken breasts, boiled and shredded
16 oz sour cream
2 cans cream of chicken soup
2 TBL poppyseeds
Salt and Pepper to taste
4-5 shakes of Hot Sauce
1 sleeve of Ritz crackers, crumbled
1 stick of butter, melted

DIRECTIONS:
Preheat oven to 350. Mix the first 6 ingredients into a baking dish until well blended. Sprinkle the cracker crumbs on top and pour the butter over top. Bake for 20-30 minutes. Serve with rice or pasta.

Homemade Party Mix

(Great) Grandma Allen makes this at Christmas time and it is SO good- be careful, the recipe makes a lot, but you can also easily eat a lot! She calls it Christmas Chicken Feed. I call it delicious!

INGREDIENTS:

Sauce:

1 lb. butter

2 tsp. onion salt

2 tsp. celery salt

2 tsp. worcestershire sauce

2 tsp. garlic salt

2 tsp. kosher salt (or table salt)

2 tsp. tabasco sauce

2 tsp. hot sauce (like Crystal Hot Sauce)

Mix:

1 pkg. Kix

1 pkg. Cheerios

1 pkg. Wheat Chex

1 pkg. Rice or Corn Chex

1 pkg. pretzel sticks

1 lb. cashews (optional)

1 lb. peanuts (optional)

1 lb. walnut kernels (optional)

DIRECTIONS:

Melt butter and add all seasonings. In a large bowl (or bucket!) stir together all of the dry ingredients (cereals and nuts). Mix in the melted butter sauce (keep stirring it to make sure nothing settles on the bottom) and stir throughly to ensure even coating. Put in a shallow pan or cookie sheet and bake at 275 degrees for 1/2 hour, stirring often. When partly cooled, put in a large tupperware or ziplock bags and seal- it will remain crisp.

PW's Drip Beef

This has become one of my go-to recipes! Super easy and really yummy! We do the italian one (first one shown). If you click HERE, it will give you the link to the recipe!

Sausage Cheese Mini Breads

INGREDIENTS:

1 lb ground sausage

1 lb velveeta

1/2 tsp garlic salt

1 tsp oregano

1/4 cup ketchup

1 tsp worcestershire sauce

1 loaf of mini rye-bread

DIRECTIONS:

Pre-heat oven to 400. Brown sausage and drain. Add remaining ingredients (besides rye bread) and mix together until cheese has melted. On a cookie sheet, spread the mini rye slices and top with the cheese/sausage mixture. Cook for 8-10 minutes. They are best when warm!

Spinach and Cranberry Salad

INGREDIENTS:

For Dressing:

3/4 cup sugar

1/2 cup vinegar

1 tsp salt

1 tsp dry mustard

1 cup oil

1 tsp poppy seeds

For Salad:

Baby Blend Spinach/Lettuce

Feta Cheese

Croutons

Purple Onion, sliced

Dried Cranberries

DIRECTIONS:

Mix salad ingredients together. For dressing, add everything into a blender but the oil and poppy seeds and mix it up. With the top open on the blender, while running, drizzle the oil into the mixture. Add poppy seeds also. Pour on top of salad.

Spaghetti Squash

This squash is so neat- it looks like spaghetti! A great way to fool kids into eating their veggies!

INGREDIENTS:

1 spaghetti squash

Olive Oil

Water

Basil

Can of Diced Tomatoes

Feta Cheese

Onion, Chopped

Garlic, Minced

DIRECTIONS:

Preheat oven to 350 degrees. Slice squash in half and remove seeds. Spread olive oil onto a cookie sheet and lay the squash (cut side down) on the cookie sheets. Place a pan of water on the lower oven rack, and the cookie sheet with the squash above it on the upper rack. Cook for 35-45 minutes until the squash is tender. While that is cooking, heat olive oil in a skillet. Cook onion and garlic until tender and fragrant. Add a can of diced tomatoes and let simmer until squash is done. With a fork, scoop out the squash into strands from the shell. Top with tomatoes, onion and garlic. Put basil and feta cheese on top.

Fruit Cheese Pie

INGREDIENTS:

1 graham cracker pie crust

1 8 oz. package of cream cheese, softened (I use fat free)

1/2 cup sugar

2 cups Cool Whip (I use fat free)

1 (21 oz) can of fruit pie filling (I used strawberry)

DIRECTIONS:

Beat together cream cheese and sugar until light and fluffy. Fold in cool whip and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Brisket Rub

INGREDIENTS:

1/4 cup kosher salt

2 TBL pepper

2 TBL Paprika

1 TBL Ground Red Pepper (less if you don't like spice!)

DIRECTIONS:

Mix spices together well. Rub onto brisket, wrap in saran wrap and let rest in fridge for atleast 4 hours. Sear 5 minutes on each side in a hot skillet, and then put in roaster and cover with aluminum foil. Bake at 325 for about 3 hours (for 4 lbs of meat).