Homemade Honey Mustard

While at the grocery grabbing the ingredients to fix Chicken Planks, I went ahead and picked up some lemon juice, the only thing I didn't already have on hand to fix dipping sauces. I fixed Honey Mustard and Spicy Ranch. This homemade honey mustard only took a couple of minutes to stir up and was just as good as any restaurant honey mustard I have ever dipped my chicken fingers in. I can't say what Dewayne's ruling was, he wouldn't touch honey mustard with a 10-foot pole. Picky boy, if he only knew what he was missing out on.

What you need (so simple)...
*1/4 c.mayonnaise
*1 T. mustard
*1 T.honey (you can add more to suit your taste, I do)
*1/2 T. lemon juice

What you do..
Whisk all ingredients together in a small bowl. If you are not going to serve this right away or if you have any leftovers, keep the dressing in the refrigerator covered.

Chicken Planks

Jennifer, one of the best friends and cooks anyone could ever ask for got this recipe from Southern Plate. She fixed them and her family loved them. After sending me the recipe, she asked if I had fixed them everytime I talked to her. I finally got around to it... Dewayne and I both loved them.  These take just a few ingredients, are super easy to prepare and can be fixed in a jiffy.

What you need...
*Chicken Breasts
*1 -3 Sleeves Saltine Crackers
*2 eggs
*Cooking Oil

What you do...
Pour oil in large skillet to a depth of 1/4 inch. Heat on medium while you prepare the chicken.
Place chicken in gallon ziplock bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl.
Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate. I served mine with Homemade Honey Mustard and Spicy Ranch, both recipes can be found hiding somewhere in this blog.

Apple Dumplings

I tried these several years ago at a church dinner and they were delicious. Since then several different people have talked about making them and loving them. I have a few recipes, but when I decided to make them I ended up calling my best friend Shawna for her recipe. I fixed them while I was staying at my mom's. We were snowed in and Dewayne was fishing in Florida , where it was warm, sunny and the only state that didn't have snow on the ground.  He enjoyed his vacation with family, they caught a lot of fish, big fish (said it was their best trip yet) and Weston and I enjoyed spedning time with mom and Bige back home in Kentucky. Mom and I cooked and filled our bellies full all week, like I really needed to. I needed to be running up and down their hills and eating rice cakes with lots of water. Anyways, you only need a few ingredients and they are super easy to make. They are unbelievably delicious and just what we needed to warm us up on a cold, snowy day. They are great by themselves, but if you have any vanilla ice cream close by, you have to have a scoop with your warm apple dumplings.  These are most tasty right out of the oven, but we put the leftovers in the fridge and they were still yummy reheated in the microwave.

What you need...
-2 Granny Smith apples, peeled or not peeled (your preference)
-2 cans crescent rolls, (8 in each can)
-1 stick of butter
-1 c. sugar
-1 tsp. vanilla
-1 can of Mountain Dew, Sprite or 7-Up

What you do...
Preheat oven to 350 degrees. I peeled my apples, but you can leave the peel on if you prefer to do so. After peeling the apples, slice into 16 slices. Lay out and seperate your crescent rolls. Lay 1 slice of apple in each triangle and cover the apple slice, piching the edges together to seal. Place crescent wrapped apple slices in a 13 x 9- inch pan. Melt the butter in microwave and stir in the sugar, cinnamon and vanilla, stir to mix well. Poor the mixture over your apple dumplings, distributing evenly. Pour the can of Mountain Dew (Shawna uses Sprite, just whichever you have on hand or prefer) over top. This wasn't in the recipe, but I raised each dunpling with a fork to make sure the liquid mixtures got underneath each one. I was afraid they may stick. Place in the preheated oven and bake for 40 to 45 minutes. I used the coking time from a different recipe and they turned out great for me and for my mother-in-law (who fixed them and loved them too). These are really, really good, can be thrown together really quick and I usually have most of the ingredients on hand. Oh by the way, this picture does not do Apple Dumplings justice. I was in such a hurry to eat mine straight out of the oven, I forgot to take a picture. I took this one the next day after heating them up in the microwave.

Garlic Cheese Bread

Another one I spotted on Pioneer Woman that looked so good I just had to try for myself... Garlic Cheese Bread. All I have to say is good stuff!! We had it with lasagna, I think it would be a great addition to any meal, but they are so flavorful and filling I think they would be better served alone with marinara or ranch, which is the way I plan to do the next time. Oh, by the way if you noticed. I do know my pan is all scraped up and looking kind of rough. I just can't bring myself to throw it out. Maybe next cleanout.

What you need..
*3-½ cups grated Cheddar cheese
*¾ cups Monterey Jack cheese, grated
*½ cups grated Parmesan cheese
*½ cups (real) mayonnaise
*4 whole green onions, white & light green parts, minced
*1 dash salt
*1 loaf crusty French bread
*1 stick butter
*4 cloves garlic, finely minced

What you do...
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.

The Best Lasagna Ever

Pioneer Woman had a recipe for lasagna listed on her site titled Best Lasagna Ever.  Dewayne loves lasagna, well not the lasagna I have fixed before, but good lasagna fixed right. The first time I fixed and the first time I had ever eaten lasagna was the evening before I went into labor with Weston. I fixed lasagna and made sweet tea. I wasn't crazy over either, but fixed it for Dewayne. Having never had lasagna or contractions before, I thought the pain was from eating the lasagna. Silly me. Well, I fixed the lasagna on Thursday and I was in the hospital early the next morning and Weston came Monday evening. You might think I would never want to fix or eat lasagna again, but nah Dewayne likes it and I have been trying to find a good lasagna recipe that he will actually give his stamp of approval on. Over the years I have grown to like lasagna.. Unlike my better half, I am not a picky eater, I can eat about anything made anyway and be fine with it. I have tried several lasagna recipes over the last 9 years. Dewayne hasn't been thrilled with any of them and the last time I fixed I think he had given up on me ever making good lasagna, he said he really didn't like lasagna anymore. When I found this recipe I had to try it, afterall it was titled The Best Lasagna ever. I'll go ahead and tell you, this lasagna is titled right and Dewayne even gave his stamp of approval, he said it was the best lasagna he had ever eaten ever (even in restaurants which included our local Italian Dino's and the ever famous Olive Garden). We both loved it and I think I will keep this as my regular lasagna recipe.

What you need...
*1-½ pound Ground Beef
*1 pound Hot Breakfast Sausage
*2 cloves Garlic, Minced
*2 cans (14.5 Ounce) Whole Tomatoes
*2 cans (6 Ounce) Tomato Paste
*2 Tablespoons Dried Parsley
*2 Tablespoons Dried Basil
*1 teaspoon Salt
*3 cups Lowfat Cottage Cheese
*2 whole Beaten Eggs
*½ cups Grated (not Shredded) Parmesan Cheese
*2 Tablespoons Dried Parsley
*1 teaspoon Salt
*1 pound Sliced Mozzarella Cheese
*1 package (10 Ounce) Lasagna Noodles (my friend used the no cook noodles & they worked just fine)
*(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

What you do...
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Tuna Salad

My neighbor Lois brought me over some tuna salad a couple of weeks ago. I fixed myself a sandwich and then ended up eating what was left with spoon right out of the container. It was so good, I had to make me some more. This tuna salad is a great choice when you need something fast. Most people probably already have the ingredients in their kitchen and it takes less than 10 minutes to stir this tasty salad up.

What you need:
-2 (5oz.) cans tuna in water, drained ( I like to use Starkist Chunk White Albacore Tuna)
-1/3 to 1/2c. mayonnaise
-1/3c. chopped onion (preferrably vidalia)
-1 stalk celery, chopped
-dash salt
-dash pepper

What you do:
-In a medium bowl, stir mayonnaise into drained tuna and mix well. Stir in chopped onion and celery. Give a dash of salt and a dash of pepper. Stir again to mix well. Serve with Ritz or Club crackers or spread on bread for a sandwich. Yes, it is that easy.

You can add more or less mayonnaise, onion, celery, salt or pepper. Just whatever suits your taste. You can also add in chopped boiled egg whites or any type of relish.  So simple, so quick, so tasty. Great for snacks, lunches, parties and picnics.

Spinach Dip

















This recipe came from Melissa, a friend from school. I have fixed spinach dip before, but when she gave me this recipe, it sounded so good I just couldn't wait to fix it. Just like she told me and just as I expected it was delicious!! The best spinach dip I have ever eaten.

What you need...
-2 boxes frozen chopped spinach (thawed or heated and drained)
-1 stick margarine
-1 1/2 boxes cream cheese (12oz. total)
-1 c. shredded Parmesan cheese & extra for the top
-garlic powder
-chili powder or cayenne pepper
-tortilla chips

What you do...
-Make sure the spinach is thawed, you can set it out to thaw, heat it or do like I did... leave it in the sealed plastic packages and let it set in hot water until completely thawed. Then you want to make sure and drain all the liquid, I always squeeze the spinach with my hands to be sure I get as much liquid out as I can.
-Melt the margarine in a frying pan. Add the cream cheese and stir together well with the margarine as it melts. Add the Parmesan cheese and mix well with the butter/cream cheese mixture as it is melting.
-When the mixture is combined well, sprinkle with garlic powder and chili powder or cayenne pepper. You can use both the chili powder and cayenne pepper if you want, don't use too much or it will be too spicy. I used garlic powder and cayenne pepper and just kept adding to taste. Stir the spices to mix well.

Margarine, cream cheese, parmesan cheese & spice mixture.

-Add the drained spinach and mix well. Pour into a small baking dish (preferrably a glass casserole dish) and sprinkle Parmesan cheese on top ( I covered the top of mine).

Spinach stirred in & placed in a casserole dish.

Covered in Parmesan and ready for the oven.

- Bake in a preheated 350 degrees for 30 minutes ( I accidentally left mine in longer, don't make the same mistake, it was still delicious but the cheese was a little harder than if it would have only stayed in 30 min.) and serve warm dip with tortilla chips. I heated my leftover dip in the microwave. Yummy, yummy. Enjoy!!