Fruit Dip

I am not sure where this recipe was from, but it is something I make if I need a fruit dip.

Take one jar of marshmellow creme and one package of cream cheese and blend together. I use my mixer and it makes it light and fluffy! I made it the night before and it is good for several days.

Olive Dip

This is another favorite dip from my favorite Friendship Club cookbook.

Here is the recipe for the dip. It is perfect if you let it sit over night and the flavors blend together.

1 cup green olives (with pimentos)
1/2 cup mayo
8 oz cream cheese
1 to 3 tsp olive juice
1/2 cup chopped nuts (optional and I don't use)

Mix all in food processor 12 to 24 hours before serving. Store in refrigerator.

Serve with wheat thins.

As a side note, I use all reduced fat ingredients and it still comes out yummy!

These are horrible pictures from my phone, but it is great I promise!

Texas Sheet Cake

 

(I used too much powdered sugar, so the icing is a little thick, yours will be lots smoother, I promise!)

Make the icing 5 minutes before taking the cake out of the oven, and spread it on the hot cake.

Southern Living JANUARY 2003

Yield: Makes 12 to 15 servings

Ingredients

2 cups sugar

2 cups all-purpose flour

1/2 cup butter or margarine

1/2 cup shortening

1/4 cup unsweetened cocoa

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

Preparation

Sift together sugar and flour in a large bowl; set aside. Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan. Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

Chocolate Icing
1/2 cup butter or margarine

1/4 cup unsweetened cocoa

1/3 cup milk

1 (16-ounce) package powdered sugar

1 teaspoon vanilla

1 cup chopped pecans (optional)

Preparation

Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Yield: 6 servings

2-3 large chicken breasts

5 C corn flakes crushed finely
3/4 C flour
dash of red pepper
1/2 tsp salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup 
1 C chicken broth {I used a whole can because I can't stand to waste part of one}
1/2 C milk
fresh parsley, chopped (optional)

Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so.

After everything is done, serve up with salad and green beans. 

This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.

{Original Recipe via Brittany's Pinterest Board}

Hashbrown Casserole

This is one of my easy dishes I am able to whip up in no time. I remember making this for an impromptu birthday party this fall for my sister. I literally came home at lunch and whipped this up and dropped it off with her to take to my parents house to bake since she would be there earlier than I would after work. Here is my recipe and pictures of the final product. The Huntsville Friendship Club Cookbook is my favorite cook book ever. It has some amazing recipes from amazing ladies in my hometown. My mom even has some recipes in there since she was a part of the friendship club years ago.

Hashbrown Casserole (from the Huntsville Friendship Club Cookbook)

1-32 oz pkg hash browns, thawed

2 c cheddar cheese, grated

1 1/2 c sour cream

1 can mushroom soup

1/2 c chopped onion

1 tsp. salt

1 tsp. pepper

2 c crushed corn flakes

1 stick butter or margarine

Place hash browns in a buttered {I spray mine with pam} casserole dish. Combine cheese, sour cream, soup, onion, salt and pepper. Spread mixture on top of hash browns. Sprinkle corn flakes on top of sour cream mixture. Pour metled margarine over top of corn flakes. Bake at 350 degrees for one hour.

The trick to getting some finely chopped onions is my Pampered Chef Food Chopper. I hate chopping onions and this takes care of it in no time!

Hienes White Bean Soup

This is a soup my mom used to make and I love!

2 cups white beans
12 cups water
4 pieces of bacon
1 c each chopped onions, celery, carrots
2 cloves garlic crushed
2 bay leaves
1 cup mashed potatoes instant
1/2 c half & half or whipping cream

Add everything except mashed potatoes and cream. Cover and cook for two hours. Add salt and pepper, potatoes and cover. Simmer for one hour. Add cream and cook twenty more minutes. Add water if too thick. Enjoy!

Beef Bread Bowl Dip

I recently bought a Junior League cookbook "Add Another Place Setting" and in it they had a Beef Bread Bowl Dip and I tried it for my Premier Jewelry Party, and everyone ate it up.

Here is the recipe:
2 oz jar dried beef, chopped
8 oz cream cheese, softened
1 c sour cream
4 oz can chopped green chilies
2 c shredded sharp cheddar cheese
1 round loaf Hawaiian bread or sourdough bread

Combine the beef, cream cheese, sour cream, green chilies, and cheese in a bowl and mix well. Cut the top of the bread and reserve. Hollow out the bread to make a bowl, reserving the bread chunks. Spoon the beef mixture in the bread bowl and replace the top. Place on a baking sheet and bake at 325 degrees for one hour. Serve the reserved bread with the dip.

It was pretty easy to make up the night before and cover it in a bowl. The following day of the party, I threw it in the bread bowl and baked it!

I hope you enjoy it, and this is the cookbook it came from! If you don't have one, you should get one!