Author: Jill

Betsy’s Dr. Pepper Cake

My good friend, Betsy, shared this recipe with me. It is soooo delicious! It’s a doctored up German chocolate cake mix with the yummiest, buttery, chocolate cream cheese icing, slathered all over the most moist cake. Creed was over at her house one day and had a piece of it. The first thing he said to me when he got home was, “Mom, you have to get the recipe and I want this for my birthday cake!”. Sure enough, each year rolls around, and Betsy’s Dr. Pepper Cake is part of the celebration! Happy 13th Birthday, Creed, and thank you Betsy for this awesome recipe!

1 box German chocolate cake mix
1 (3 1/2 oz.) box instant vanilla pudding mix
2/3 cup vegetable oil
4 eggs
1 (12 oz.) can Dr. Pepper
1 tsp. vanilla

Frosting:

1 (8 oz.) pkg. cream cheese
1 stick butter
1/4 cup cocoa
1 tsp. vanilla
1 lb. powdered sugar
1 cup chopped pecans, optional

Cake: Combine the first 3 ingredients, beating with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add vanilla and Dr. Pepper and mix well. Pour batter into a greased 9 by 13 baking pan. Bake for 30 to 35 minutes. Frost when cool.

Frosting: Beat first 5 ingredients until light and fluffy. Mix in pecans, if using, and frost cake.

Mexican Stuffed Peppers

This little 5 ingredient number is adapted from Kim Coleman of Columbia, SC. Is that in the US? Well, anyway, her inspiration must have come from Mexico. Ha! Cracking myself up here! Hope you all are doing well! Had a minor setback with an unexpected gallbladder surgery; took that baby out thank goodness! Been a bit on the sleepy side, but am waking back up! I also got false nails in there somewhere. So not sure if that might be more of the culprit as to why I’m not typing as much. Oh, here come the giggles again. So, here’s to a 5 ingredient meal!

1 pound lean ground beef (90% lean)
1 can (14.5 oz.) petite diced tomatoes and green chilies, undrained
1 envelope (5.4 oz.) Mexican-style rice and pasta mix
1 1/2 cups water
8 medium bell peppers
2 cups shredded Mexican cheese blend, divided

Preheat oven to 375 degrees. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. (You know how I like to add olive oil, Montreal Steak seasoning, and kosher salt while cooking ground beef. Or now you do.) Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.

Cut and discard tops from peppers; remove seeds. Put the peppers in a greased 13 by 9 inch baking dish. Place 1/3 cup of the beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with the remaining rice mixture. Bake, covered, 25 minutes.

Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted and peppers are crisp-tender, 5-10 minutes.

COOKING THE BOOKS, YA’LL!

Rachael Ray’s Mega Meatball Pizza

Need an awesome movie night meal for the fam or fun friends coming over? Then look no further! My household loves this simple homemade pizza. Refrigerated pizza crust becomes a star when it’s drizzled with olive oil, and scattered with fragrant rosemary, and nice big flakes of salt. The filling is just like a gigantic Italian meatball only in “flat” form! It’s fun and simple and sure to make movie night a very special evening. Let’s get cooking! This recipe is adapted from Rachael Ray out of her 365: No Repeats Cookbook.

Extra virgin olive oil, for drizzling, plus 2 tablespoons
1 pizza dough, I use Pillsbury’s in the refrigerated section
2 T. finely chopped fresh rosemary, a couple of sprigs
Course salt, such as Kosher
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 garlic cloves, finely chopped
Coarsely ground black pepper, to taste
1 (3 oz.) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful fresh flat-leaf parsley, chopped
1/2 tsp. dried oregano
3/4 pound fresh mozzarella or brick mozzarella, sliced or grated

Preheat the oven to 425 degrees. Drizzle a round pizza pan or a rectangular baking sheet with EVOO. (I just use Pam olive oil cooking spray here.) Dust the dough with flour or cornmeal, then spread out the dough to form your crust. (I don’t dust the dough with anything if I use the cooking spray.) Poke the pizza dough in several places with the tines of a fork. Drizzle the dough with EVOO, then season it with the rosemary and a little kosher salt. Bake for 10 minutes.

Heat a large skillet over medium-high heat. Add the 2 T. of EVOO, then the meat. (I like to salt my meat a little at this point.) Brown and crumble the meat for a couple of minutes, then add the onions and garlic. Season the meat with more salt and pepper, then work in the tomato paste using the back of a spoon. Stir in the cheese, parsley, and oregano.

Remove the pizza crust from the oven and top with the meat mixture. Arrange the cheese over the pizza evenly. Return the pizza to the oven and bake until the cheese is golden, another 10 to 12 minutes.

Bonus Movie Night Recipe of Rachael’s – Zippy Italian Popcorn

This is very much Italian flavored popcorn. I like it because it is good for something fun and different!

1 pkg. reduce-fat natural flavor microwave popcorn
2 T. unsalted butter
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/3 cup grated Parmigiano-Reggiano

Microwave the popcorn according to the package instructions. Place the popped corn in a bowl. Combine the butter and spices in a small cup or bowl and microwave for 10 to 15 seconds on High or until the butter melts. Stir and pour over the popcorn, then sprinkle it with grated cheese. Cut the pizza into wedges and serve with the popcorn.
Enjoy the show!

COOKING THE BOOKS, YA’LL!

Spinach and Tortellini Soup

This quick and healthy recipe, adapted from Debbie Wilson in North Carolina, is a great one to have for a speedy supper or a light lunch! Fallon and I love it and Creed eats the pasta, so we are all happy with this one. 😉 This can easily be made vegetarian by using vegetable broth instead of the chicken broth.

1 tsp. olive oil
2 garlic cloves, minced
1 (14.5 oz) can Italian style diced tomatoes
3 (14.5 oz) cans chicken broth
1 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese and freshly ground pepper

In a large saucepan, heat the oil over medium heat. Add garlic; cook and stir for 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add the tortellini; bring to a gentle boil. Add a little salt and cook, uncovered, 7-9 minutes or just until the pasta is tender.

Stir in the spinach and adjust seasonings. Sprinkle servings with cheese and pepper.

*I always think, I might course chop the spinach before throwing it in, but for time’s sake usually don’t. But if you want smaller bites of the spinach, that might be a good idea! And the addition of cooked Italian sausage would be delicious too, I think!
Makes 4-6 servings

COOKING THE BOOKS, YA’LL!

Olive Cheese Bread

Some of you…. you know who you are, I know who you are, need to hide your eyes for this one. Ha! I will not comment on how this bread might just make you into an olive lover. I will refuse to say that it is really unreal that you all will miss out on this wonderful olivey, pleasure in this adventure called life. I will not expand upon the fact that olives are just nature’s wonderful way of naturally adding salt to your gooey, cheesey bread. Are you all hiding your eyes and ears now??….. One of my favorite ways to fix up a loaf of french bread is with this yummy recipe from Ree Drummond!! There, it’s over. It’s all ok now…. Now gather these ingredients.

1 loaf French bread
8 ounces pimento stuffed green olives, chopped
8 ounces pitted, black olives, chopped
2 green onions, sliced thinly
1 stick butter, room temperature
1/2 cup mayonnaise
1 pound Monterrey Jack cheese, grated

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto a loaf of French bread that has been sliced lengthwise. Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and starting to turn brown.

Ree says the mixture can be refrigerated up to two days and used as a dip with crackers as well!

I say, make it to go alongside Italian food, a steak dinner, cut into squares as an appetizer, or cut into thick strips as lunch or supper!

Pasta with Tomato Cream Sauce

This is Pioneer Woman’s recipe that I found on Food Network’s website, but I have added an extra step that you should know about, called the lounging by the pool method, that is helpful for whatever pasta sauce you might be making! Shhhh….it’s super important that you keep this a secret! The tip comes from an owner of an Italian restaurant in Dallas, that I had the pleasure of visiting with about food, at a hotel I was staying at, and he told me this while I was sunburning by the pool…..early in the day, chop your onion and garlic and cover it in olive oil. Let the mixture sit all day. In the evening, make your pasta sauce with the onion and garlic mixture, and it will have a wonderful flavor like you’ve simmered your sauce all day! And it is so true! I love this little trick and I really like to use it when I’m making this recipe. And this is truly one of my family’s favorite ways to eat spaghetti! Thanks PW! Thanks owner of the Dallas Italian restaurant! Thank you Aloe Vera, that I lived to share this recipe tip!

2 T. butter
2 T. olive oil
4 cloves garlic, minced
1 medium onion, finely diced
2 (15 oz.) cans tomato sauce or marinara sauce (I like to use the marinara.)
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine (Spaghetti is my preference.)
1 C. heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving (Green onions or flat leaf parsley work too.)

Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute or so. Pour in the tomato sauce or marinara, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. (*Lounging by the pool method – chop your onion and garlic early in the day and cover with the 2 T. olive oil. I actually use a little extra oil and sprinkle it with kosher salt and fresh ground pepper and let it marinate all day, preferably while lounging by a pool, LOL, then start from the beginning according to the directions with this recipe.)

Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. (I feel when making pasta, it is always a good rule of thumb to save some pasta water. The salty, starchy water will always be a flavorful way to keep your pasta from being too dry if you don’t have enough sauce or if your sauce needs a little extra “sauce” if you know what I mean.)

Remove the sauce from he heat and stir in the cream. Add cheese to taste (a couple of good handfuls), then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

This is great with a green salad, homemade ranch dressing, and PW’s cheesy olive bread. Yum!!

Campers’ Favorite Dip

This chili cheese dip is absolutely perfect for when you need something yummy and you need it fast! It’s great for a night of grilling outdoors or even for a cozy night indoors, just bake it in the oven! Serve with Fritos. Valorie Ebie from Bel Aire, KS shared this recipe with Taste of Home. This is so delicious.

1 (8 oz) pkg. cream cheese
1 (15 oz) can chili, I use Hormel brand chili with no beans
2 cups shredded cheddar cheese, I shred my own and use colby cheese
2 thinly sliced green onions or diced jalapeños for garnish
Tortilla chip scoops or Fritos

Prepare campfire or grill for medium-low heat. Spread cream cheese in the bottom of a 9 inch disposable foil pie pan. Top with chili; sprinkle with cheese.

Place pan on a grill grate over a campfire or on grill until cheese is melted, 5-8 minutes. If desired, garnish with green onions or diced jalapeños. Serve with corn chips.

This can easily be baked in the oven at 350 degrees until bubbly and melty! Enjoy!

COOKING THE BOOKS, YA’LL!

Texas-Style Chili

When it’s time to think about putting on a pot of homemade chili, this is the first one to enter my mind! This is Paula Deen’s recipe and it is the only one that I have truly enjoyed, that has beans in it. I’m normally a strict, Texas chili, and all chili for that matter, needs zero beans. Zip. Nada. NONE. No beans. BUT…..I love this concoction with them! Even though the name of this recipe kind of bothers me, since I firmly believe that Texas chili has no beans, who am I to change the name of one of Paula’s recipes?? Nope. Not me. Paula is the Queen! Regardless of the bean dilemma, this recipe is absolutely delicious!! It’s cold outside. Let’s make some!

3 pounds ground chuck
1 pound hot bulk sausage
3 medium onions, chopped
4 cloves garlic, minced
1/4 cup chili powder
2 T. all-purpose flour
1 T. sugar
1 T. dried oregano
1 tsp. salt
2 (28 oz.) cans whole tomatoes, chopped with kitchen shears inside the can, with their juice
3 (16 oz.) cans Bush’s hot chili beans, drained

Combine the ground chuck, sausage, onions, and garlic in a Dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano, and salt, and mix well. (Here I add a little liquid of some sort. The recipe doesn’t call for it, but it makes me nervous to cook it like that for very long, for fear of some major scalding. Not that it would, it’s just something I’m not willing to try. Ha. So, a little red wine, juice from the canned beans, water, or beef broth are some suggestions, if you feel it needs some liquid too.)

Cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for 20 minutes longer. Adjust seasonings and serve with crackers, chopped green onions, and cheese.

*I like to add salt to the meat while it is cooking even if the recipe doesn’t call for it. I feel like it gives meat the best flavor, at the best time, rather than salting afterwards.
Also, the left over chili is great for topping baked potatoes, french fries, tater tots, fritos, and even corn casseroles.

Makes about 5 Quarts

COOKING THE BOOKS, YA’LL!

Mexican Lasagna

Chock full of corn, black beans, chicken and cheese, this Mexican Lasagne is sure to be one your friends and family will enjoy! This casserole is a Rachael Ray recipe off of Food Network’s website and I have always enjoyed it as well as those that I have served it to. I love the spinach tortillas, but my two littles prefer just regular flour tortillas. Either way, it’s quick and delicious!

3 T. extra-virgin olive oil
2 lbs. ground chicken breast
2 T. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1 (15 oz.) can black beans, drained
1 cup medium heat taco sauce or 1 (14 oz.) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.

Add taco sauce or stewed or fired roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T. oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortillas, then cheese again.

Bake the lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Banana Pudding with Sugar Biscuits

This banana pudding breaks away from tradition by being served with cinnamon sugar biscuits instead of being layered with Nilla Wafers. And I was truly skeptical at first, but the biscuits are so sweet and crunchy around the edges and match perfectly with the cold and creamy banana pudding, not to mention the fresh sweetened whipped cream! The biscuits are great for dipping, crumbling, and slathering on the yummy pudding. A slight break in tradition is fun for a change. My kids think so too!

3/4 cup granulated sugar
1/4 cup cornstarch
1/8 tsp. salt
3 egg yolks
4 cups milk
3 T. butter
1 1/2 tsp. vanilla extract
3 bananas, sliced
1 cup whipping cream
1/2 cup powdered sugar
Sugar Biscuits, recipe follows

Whisk together first 5 ingredients in a large saucepan. Cook over medium heat, whisking constantly, until mixture boils. Boil, whisking constantly, 1 minute. Remove from heat, and stir in butter and vanilla.

Line bottom of a trifle bowl or large clear bowl with one-third banana slices and one-third pudding. Repeat layers twice, ending with pudding. Cover and chill 8 hours.

Beat whipping cream at medium speed with an electric mixer util foamy; gradually add powedered sugar, beating until soft peaks form. Spread evenly over pudding. Serve with Sugar Biscuits.
Makes 8 to 10 servings.

SUGAR BISCUITS

2 cups baking mix, such as Bisquick
1/2 cup sugar
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/2 cup milk

Stir together first 3 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Drop mixture into 12 mounds on a lightly greased baking sheet.

Bake at 425 degrees for 15 to 20 minutes or until lightly browned. Cool.
Makes 12 biscuits.