Sweet & Sour Meatballs
Makes 3-4 dozen
1/2# pork
!/2# gr. meat
1/2 C. bread crumbs
1/2 C. minced onion
1 tsp. parsley ( dried is fine)
1/2 tsp. salt
black pepper
1/2 tsp. worchestershire sauce
1 egg
1/4 C. milk
Mix all of the above.  Form into 1" sized balls and place on cookie sheet.  Place in oven @ 350 degrees and brown well.
1 - 12 oz. BBQ sauce
10 oz. grape jelly
Melt BBQ sauce and jelly, simmer 30 minutes.  Add browned meatballs to sauce and simmer for 30 minutes, stirring occasionally.
NOTE: if you don't have time to do all of this - just buy a bag or 2 of frozen meatballs and put in crockpot with BBQ sauce and jelly.  Cook on high for 3 hours or low for 5 hours.

Mexican Spiral Appetizers
2- 8 oz. pkgs cream cheese, softened
1 C. finely diced green bell pepper
1 C. finely diced red bell pepper
1/2 C. shredded cheddar cheese
1/4 C. chopped cilantro
3 T. finely diced jalepeno peppers
2 tsp. cumin
2 pkgs. 10" tortillas

Mix all ingredients together and spread over tortillas.  Roll tortillas up jelly roll style and refrigerate 2 hours.  Cut into 1/2" slices and you can bake these @ 350 for 12 minutes or eat cold.  Tastes great either way.
tip: spread on the thin side, less messy and will go further.  Also you can adjust how much cumin, cilantro and jalepeno you use according to your taste.  I like mine on the spicy side, so use more than what the ingredients state.

Tortilla Appetizer Wedges
1 - 8 oz. pkg cream cheese, softened
1/2 C. sour cream
1 (4.25 oz) can diced green chilies
1/2 C. sliced green onions
1 T. minced red and green jalepeno peppers
salt & pepper ( to taste)
10 ( 6 to 8 inch) flour tortillas
Salsa, Picante Sauce or Salsa Verde
In med. bowl combine cream cheese and sour cream.  Mix well.  Stir in chilies, onions and jalepenos.  Season with salt & pepper.  Spread one tortilla with about 1/4 C. cream cheese mixture, top with another tortilla.  Continue spreading and stacking tortillas until stack is 4 tortillas high.  Top with with one more tortilla ( do not add cream cheese).  Make another stack with remaining tortillas.  Wrap stacks in plastic wrap and refrigerate for one hour.  Cut each stack into 18 wedges.  Arrange pinwheel fashion around cup of salsa, picante sauce or salsa verde.
Makes approx. 36 servings.


Skillet Mexican Pizza

You need a really DEEP frying pan.  I used 2 boxes of Jiffy corn muffin mix, 1 can of creamed corn.  This makes your bottom 'crust'.  Spray frying pan with PAM or coat lightly with vegetable oil. Bake in oven according to box directions for 15 min.  ( my pan lost it's handle years ago, but if yours still has one, cover with aluminum foil) 
While that is baking, brown ground meat ( about 1 1/2#'s) and chopped green pepper.  Drain off grease and add 1 pkg. taco seasoning mix and 1/4 cup hot sauce.  Simmer about 5 min. and turn off heat.
When muffin mix is done, spread meat mixture on top.  Add 2 cups shredded cheddar cheese and pop back in oven for 5 minutes.
Top with diced fresh tomatoes, diced green onions, diced black olives and diced jalepeno's.  If you like a little extra 'spice' add some fresh chopped cilantro.
Add a dollop of sour cream.

This is a BAILEY family favorite!!

Crock pot Chicken Cacciatore
Serves 4

8 chicken thighs with skins on ( these can be removed before serving)
1/3 C. zesty Italian dressing.
Brown chicken in the Italian dressing in batches until browned on both sides.  Set aside.

1 lg. green bell pepper, cut in strips
1 lg.red bell pepper, cut in strips
1 4 oz. can sliced mushrooms
3 celery stalks, sliced
1 med. onion, chopped

Place veggies in bottom of crock pot. top with chicken.

1 - 28 oz. can diced tomatoes
1 - 6 oz. can tomato paste
1 tsp. minced garlic
1 tsp. thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. sugar
1 tsp. salt
pepper to taste

Pour over chicken.  Cover and cook on LOW for 6-8 hours or on HIGH for 5 hours.
Serve over pasta or rice.  Top with parmesan cheese.

Italian Green Beans

2# fresh green beans

6 slices  crisply cooked bacon, reserve 1 T. bacon grease
1 large onion, cut in half and sliced
1 T. diced garlic ( I use the garlic already diced that comes in a jar)
1  tsp. salt
1 tsp. sugar
pepper as desired
1  tsp. parsley flakes
1 tsp. oregano
1 tsp.basil
1 - 29 oz. can diced tomatoes
1 - 29 oz. can tomato sauce
1 - 4 oz. can mushrooms, drained

Cut or snap off the ends of green beans, put in colander,  rinse well in cold water.  Put into pot, just barely covering beans.  Heat to boil, cook beans for 15 minutes, drain and immediately put into a pot of COLD water for 15 more minutes.  Drain and set aside.

In frying pan, add the bacon grease,  saute sliced onions, garlic and mushrooms.  Add diced tomatoes and cook on low until the tomatoes only have a small amount of juice left.  Transfer to cooking pot.  Add tomato sauce, seasonings and crumbled bacon.  Cook on low for 40 minutes, or until beans are tender.  If you like your green beans less tender, cook for 30 min.

Chicken Tortellini
This is a very easy soup to make and tastes DELIZIOSO!
I love soup, hot or cold weather.  Add a salad and a dinner roll and you have a nice meal!

3T olive oil
1 clove garlic, minced
3 stalks celery, minced
3 carrots, peeled and chopped
1 large onion, diced
10 oz. box frozen spinach (unthawed)
2 cans cream of chicken soup & 2 cans water
32 oz. chicken broth
1 roasted chicken
family size pkg of cheese tortellini, half cooked
1 tsp. salt
pepper to taste
dash or two of thyme seasoning

  1. Put olive oil in bottom of large soup/stock pan
  2. Saute' garlic, celery, carrots and onions until tender
  3. Add frozen spinach.  Break up as you cook
  4. Continue to saute' until spinach thaws, and heats up
  5. Add cream of chicken soup and water
  6. Add chicken broth 
  7. Break apart chicken and add bite sized pieces
  8. Add seasonings
  9. Add partially cooked tortellini
  10. Simmer for 15-20 minutes

 Note: It's better to eat this soup a few hours after it's made so the broth soaks into the noodles.  Tastes even BETTER the next day!

Chicken Tortilla Soup

3 skinless chicken breasts, cooked and diced up
4 - 14 oz. cans of either chicken OR beef broth, tastes just as good with either one
2 - 15.5 oz cans of black beans, rinsed & drained
1 -16 oz salsa - mild, medium or hot according to your taste
1 - 15.25 oz can whole kernel corn, drained
salt & pepper to taste
1/4 tsp. chili powder
1/2 tsp. dried cilantro ( more if fresh)
Cook all of the above until hot. Crush tortilla chips in a large baggie and add as much as you like to individual soup bowls and top with cheddar cheese.
I also like to make some sea shell pasta on the side, and when almost done, drain and add to the soup to finish cooking.

Hoagie Salad
1/2# hard salami, cut into bite sized pieces
1/2# cooked ham, cut into bite sized pieces
1 box bow tie noodles ( cooked according to pkg directions, drained)
1/2 C. iceburg lettuce, chopped
1 onion, diced
Block of cheddar or mozzarella cheese, diced
mix with:
2 C. Hellman's Mayo
2 T. apple cider vinegar
1/2 C. sugar
1 tsp. oregano
1/2 tsp. salt
black pepper

  Tomato Salad
4-5 fresh tomatoes, chopped
mozzarella balls
1/2# proscuitto ham, torn into pieces
canned black olives, sliced
3 shallots, diced
1 red onion, sliced
Paul Newman Balsamic Dressing 

Salmon Loaf
2 cans salmon, deboned and drained
1 1/2 C. cornmeal  OR 1 c. Italian bread crumbs
1 med. onion, diced
1 small green pepper, diced
salt & pepper
3 eggs, beaten
1 tsp. dry mustard
2 T. parsley
2 tsp. lemon juice
Mix all ingredients, place in greased loaf pan.  Bake at 350 degrees for 35-45 minutes or until top is lightly browned
Tastes awesome topped with heated cucumber sauce.  Recipe can be found in SAUCES.

Potato & Stuffing Casserole 
2# bag Ore Ida hash browns
16 oz. container sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup milk
2 cups cheddar cheese  ( for cheesier potatoes, use 4 cups)
Thaw out hash browns and mix with sour cream, soup, milk and cheese.  Spoon potato mixture into 12x9 baking dish.
2 boxes stuffing mix
2 sticks margerine
Prepare stuffing according to directions, but use the 2 sticks of margerine instead of what directions call for.  Might look a bit 'soupy' but that's ok.  Spoon stuffing over potatoes and bake at 350 degrees for one hour.  Cover with foil for the first 30 min. and then uncover so stuffing top will be slightly crusty.

BEST EVER Tuna or Chicken Noodle Casserole
1- 16 oz. bag egg noodles
2 cans cream of mushroom soup
1 16 oz. container sour cream
4 cup pkg. Fiesta cheese ( 4 cheese combo)
1 cup parmesan cheese
2 large cans of tuna or chicken, drained
2 sticks margerine.
Cook noodles according to pkg. directions
In large saucepan, melt butter, add mushroom soup, sour cream, parmesan, and 1/2 of the Fiesta cheese.  Cook on low and stir until mixed well.
Stir in Tuna ( or chicken) and add to drained noodles.  Top with remaining Fiesta Cheese.
Bake at 350 degrees for  30 minutes.

After making this tuna casserole recipe...I will NEVER go back to the 'old way', lol it just tastes TOO YUMMY.  Yes, it's fattening....but you 'can' cut corners by using fat free or low fat ingredients.  My daughter added 1 packet of Shake & Bake to the cheese topping before putting in oven - it was DELICIOUS. 

4 Cheese Hamburger Bake 
1 - 1 1/2# ground beef
1 tsp. salt
black pepper
1 med. onion, chopped
1 med. green pepper, diced
garlic salt to taste
Brown all of the above in large skillet.  
1 large can tomato sauce & 1 tsp. oregano
Simmer until hot
1 C. cottage cheese, 1 - 8 oz pkg. cream cheese, 1 C. sour cream together.
Cook 1 bag bow tie pasta according to directions, drain.  Pour half the noodles into baking dish.  Place the cheese mix on top, then the remaining noodles.  Now add the ground meat mixture.  Top with 8 oz. bag shredded cheddar cheese.
Bake @ 350 degrees for 30 minutes  ( after 20 minutes check - if cheese is getting too dark to your liking, cover with foil for remaining 10 minutes)

Pumpkin Chip Cookies
1 - 16 oz. can Crisco butter flavored shortening
2 cups sugar
1 - 29 oz. can pumpkin
4 eggs
4 cups flour 
2 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. salt
2 tsp. vanilla
2 bags semisweet-chocolate chip morsels 
Combine shortening and sugar together.  Add eggs & pumpkin, mix well.
Add vanilla, salt, b. soda, b. powder and cinnamon mixing well.
Add 1 cup of flour at a time, scraping sides and bottom of bowl so that all the flour is mixed into the batter.
Add semi-choc. chips
Drop by teaspoon onto ungreased cookie sheet and bake at 400 degrees for 8-10 minutes.

1 c. sugar
2 c. flour
1 c. buttermilk**
1/2 c. shortening
1 egg
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla pinch of salt
**substitute for buttermilk:  add 1 tablespoon of white vinegar OR lemon juice to measuring cup.  Then add your milk to fill line.  Let stand 5 minutes before using. 
Bake at 350 degrees for 30-35 min.  Test with toothpick
1 boxes of vanilla or banana pudding ( We always used the kind you cook but you can certainly use instant).
Slice up 2 bananas and mix with pudding.  Just spoon as much as you like over each cut piece of cake.  I come from a family of 9 so we always made at least 2 packages of pudding and added more banana. 

Apple Dickie
8 peeled apples, sliced thin
1/2 C. sugar
1/2 tsp. nutmeg
Mix together and place in 9x12 baking dish.  Top with dots of margerine ( about 8 or 10)
Dough: This gets spread over the apples
2 C. flour
2 tsp. baking powder
4 T. margerine
1/2 tsp. salt
3/4 C. milk
2 T. sugar
1/2 tsp. nutmeg
dough will be 'gooey'.  Drop by spoonfuls over apples and spread with back of spoon.
Bake @ 350 degrees for 1 1/2 hours
Serve warm with a little milk poured over the apple dickie or with ice cream.

Mustard Sauce
This sauce is wonderful with hot baked ham 
1 T. flour
3/4 C. sugar
1 T. mustard powder
1 C. milk
2 egg yolks
1/2 C. vinegar
Whisk milk, yolks in saucepan.  Mix together flour, sugar & mustard.  Mix.
Stir in vinegar, whisking constantly.  Bring to boil over medium heat, reduce to low, simmer til thickened. 

Raisin Sauce
Another great sauce for hot baked ham
1/2 C. brown sugar
2 T. cornstarch
1 tsp. dry mustard
1 T. vinegar
1 C. raisins
1/4 tsp. lemon juice
1 1/2 C. water
Combine brown sugar, cornstarch & mustard in saucepan.  Cook over medium heat.  Slowly add remaining ingredients.  Stir constantly until thick and bubbly.

Cucumber Sauce
1/2 C. mayonaisse
1 C. sour cream
1/2 tsp. salt
black pepper ( to taste)
1/2 tsp. dill weed
2 tsp. lemon juice
Mix well, heat in microwave & serve over salmon loaf or salmon patties.
Serve cold with gyros


  1. Cool, main dish and dessert to boot. Thanks Denise:)

  2. Thanks NeeNee! They all look incredible! Can't wait to try them.

  3. Thanks so much for entering my giveaway and posting it on your blog. Love your blog!! Thanks again and Good Luck, Denise

  4. Thanks for the great recipes, I am going to try them all.