Ranch Oyster Crackers

New Year's almost here! This recipe was popular at parties about 20 years ago, so it deserves to make a comeback. I'm thinking a little cayenne pepper would make it even better!

Ranch Oyster Crackers

Ingredients:
12-16 ounces plain oyster crackers
1 package dry Ranch Buttermilk Dressing Mix
1/4 teaspoon lemon pepper
1/2-1 teaspoon dill weed
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
3/4-1 cup canola oil

Directions:
Combine the Ranch Dressing mix and the oil.  Add the dill weed, garlic powder, lemon pepper (and cayenne-optional).  Pour the mixture over the crackers and stir to coat. Place the coated crackers on a large baking sheet with edges. Bake at 325 degrees for 15-20 minutes, stirring once at the halfway point.

Christmas Eve Pecans

Let's sneak in one more recipe before Christmas......this recipe originally came from a Southern Living magazine. It's just like the warm, cinnamon pecans you can buy at special event booths. The recipe comes together quickly and easily. We absolutely LOVE these!

Christmas Eve Pecans

Ingredients:
1 egg white
4 cups pecans
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt

Directions:
Beat egg white until foamy. Add pecans, and stir gently until pecans are coated. Set aside.

Combine sugar, cinnamon, and salt.  Sprinkle over pecans, and stir gently until coated.  Spread pecans in a lightly greased 15x10x1 inch jellyroll pan.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Serve warm or cool and store in an airtight container.  Yields 4 cups. 

Portuguese Tomato and Kale Sausage Soup

I'm sharing my winning recipe from the Dei Fratelli contest. I like my soup a little spicy, but you can reduce the amount of red pepper flakes. This is a VERY tasty soup. If you haven't used kale before, it's a nice addition to the favorite vegetable list. The Portuguese call this Caldo Verde (Green Soup).

Portuguese Tomato and Kale Sausage Soup

Ingredients:
1 28 oz Can Dei Fratelli Seasoned Diced Tomatoes 64 oz Chicken broth 2 (15 oz) Cans cannellini beans, drained 12 oz Andouille sausage, cut in bite-size pieces 1 Large onion, diced 6 Cups Chopped kale 2 Tbsp minced garlic 1/2 tsp Red pepper flakes Salt and red pepper flakes to taste (optional)
Preparation: In a Dutch oven or large pot, combine the Dei Fratelli Tomatoes and chicken broth. Add the cannellini beans, andouille sausage, onion, kale, garlic, and red pepper flakes. Bring the soup to a simmer. Simmer for 45 minutes. Servings: 8-10

Christmas Party Tarties

I just submitted this Christmas recipe to a contest. It turned out really well. SO easy with four ingredients!

Ingredients:

6 ounces Brie cheese
15 Athens Mini Fillo Shells (1 box)
1/4 cup pomegranate seeds
1 kiwi, peeled and small diced

Instructions:

Preheat oven to 350 degrees. Cut the brie into 1/2 inch squares. Place a square of Brie into each Fillo Shell. Place on a metal pan in preheated oven for 5 minutes or until cheese is just melted. Remove from oven and top with half pomegranate seeds (red) and half diced kiwi(green). Serve warm.

Sweet Potato Casserole-reposted for 104.7 The Fish

I was selected to compete in the "Sweet Potato Battle" on Kevin and Taylor's Thanksgiving Homemade Smackdown on Christian radio station The Fish 104.7 on Monday, November 21 around 7:30am. I'm re-posting my Sweet Potato Casserole which tastes like a cross between a casserole and souffle.

Sweet Potato Casserole

4 cups mashed sweet potatoes, baked (fresh is best)
2 beaten eggs
1/4 cup butter, melted
1/2 cup sugar
1/2 cup milk
1 1/2 teaspoons vanilla

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Directions:
First, preheat the oven to 400 degrees to cook the fresh, sweet potatoes.  Rub the sweet potatoes with a little oil; place on a baking sheet and bake for an hour at 400 degrees for the best result. Allow to cool, peel, then mash the cooked, sweet potatoes and set aside for later use in the recipe.

Reduce the oven temperature to 350 degrees. In a large bowl, mix the sweet potatoes, sugar, eggs, butter, vanilla and milk. Pour into a casserole dish or 8 inch by 8 inch pan. Mix the topping ingredients and sprinkle over the sweet potato mixture. Bake for 35-40 minutes.

Givin' Thanks for BAKED CORN PUDDING

The holiday countdown is on! This is a tasty side dish for Thanksgiving or Christmas, and it's not difficult or expensive to make. It relies on canned corn and creamed corn. Everyone will think you worked much harder than you actually did. ;)

Baked Corn Pudding

Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup milk
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1-15 ounce can whole kernel corn, drained
1-14 ounce can cream-style corn

Directions:
Preheat the oven to 350 degrees.  In a large bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and creamed corn. Pour the mixture into a 2 1/2 quart baking dish. Bake at 350 degrees for 1 hour and 15 minutes or until a knife comes inserted in the center comes out clean.

Serves 6-8

Best Ham Sandwich Rolls

I've been craving these, so I pulled out this old recipe. If you make them on the small dinner rolls, then it's an appetizer. If you make them on sandwich buns, then it's lunch or dinner. You can't get much better than that!

Best Ham Sandwich Rolls

Ingredients:
1 package Pepperidge Farm dinner rolls (split horizontally) or 6 sandwich buns
1 stick butter (at room temperature)
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon poppy seeds
1 pound shaved ham (I love Black Forest)
1/4-1/2 pound Swiss cheese slices

Directions:
Preheat oven to 350 degrees. Mix the softened butter, mustard, Worcestershire, and poppy seeds in a small bowl until combined. Spread the butter mixture on both sides of the rolls/buns. Place the ham and cheese in the middle of the bread. Bake at 350 degrees for 10-12 minutes.