Friday, April 22, 2016

Hushpuppies


  • 2 eggs, beaten
  • 1/8 cup granulated sugar
  • 1/2 to 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 3/4 cup self-rising flour
  • 1/4 cup diced onion
  • 1-2 tablespoons milk to thin batter
  • Oil of your choice, for deep fat frying
  1. Fill a heavy pan with several inches of oil. Heat oil to 350 degrees. Use a deep fat/candy thermometer for this. It is important that your oil be at the correct temperature so that your hushpuppies will be cooked in the center before getting too brown on the outside.
  2. Mix eggs, sugar, salt and onion in a small bowl. In another bowl mix the cornmeal and flour together. Add the wet ingredients to the dry ingedients, mixing well. Add milk, if needed, to thin mixture to resemble thick cake batter.
  3. When your oil has reached proper temperature, use a small ice cream scoop to drop balls of batter into oil. Do not crowd the pan. They should be round balls. It is interesting to watch them turn in the oil!
  4. When your hushpuppies have achieved a medium golden brown crust, remove them to a paper lined plate. Enjoy immediately.
Inspiration recipe is found on FoodNetwork.com



Thursday, April 21, 2016

Taco Tot Casserole




  • small bag tater tots
  • 1 pound ground beef
  • 1 packet taco seasoning, or make your own
  • 2 cups shredded cheese (I used Colby-Jack)
  • Toppings of your choice: guacamole, sour cream, lettuce, tomatoes, sliced black olives
  1. Preheat oven to 425 degrees.
  2. Spray a 9x13 inch baking dish with cooking spray. Lay a single layer of tater tots on bottom. Make sure to pack them tightly. Bake for 25 minutes.
  3. Cook and drain the ground beef. Follow directions on taco seasoning packet, except leave the meat mixture saucy. (This will give your tater tots flavor)
  4. Evenly spread meat mixture and shredded cheese on tots. Return dish to oven and bake approximately 10 minutes more, until cheese is melted.
  5. Garnish plated servings with toppings of choice.

Inspiration for this recipe is found at the blog The Iowa Housewife.

Monday, March 7, 2016

Melissa's Honey Mustard Sauce & Dressing


  • 1/2 cup mayonnaise
  • 4 teaspoons (1 tablespoon plus 1 teaspoon) prepared yellow mustard
  • 2 tablespoons honey
  1. Mix ingredients and serve.

Tuesday, March 1, 2016

Basic Deviled Eggs



  • 6 eggs
  • 1/4 cup mayonnaise 
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon dill pickle relish
  • 1/8 teaspoon salt
  1. Boil eggs in water for approximately 10 minutes. Peel, rinse, slice each egg lengthwise, and place yolks in another bowl. Mash yolks thoroughly with fork.
  2. Mix all the other ingredients. Spoon or pipe yolk mixture back into the eggs. Garnish with a sliced green olive or a sprinkle of paprika.
Cook's notes: This is a basic recipe so feel free to dress these yummy treats up to suit your tastes!  






















Wednesday, February 3, 2016

Homestyle Veg-All Beef Stew {Original Recipe}




  • 1 teaspoon oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 ½ pounds cooked beef stew meat
  • 1 (14 ½ ounce) can no salt added tomatoes, undrained
  • 2 cans Homestyle Veg-All, undrained
  • 1 teaspoon each paprika, marjoram, and chili powder
  • Water to cover

  1. In Dutch oven, saute onion in oil until soft; add garlic. 
  2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
  3. Heat covered until meat and vegetables are heated through.

**This was from the label of the Homestyle Veg-All cans a few years ago.

Tuesday, February 2, 2016

My Basic Tuna Salad



  • 2 (5 ounce) cans tuna, drained
  • 2 hard-boiled eggs, diced
  • 1/4 cup diced onion
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons dill relish
  • 1/4 teaspoon salt
  • dash black pepper


  1. Mix all ingredients together. Enjoy!


Monday, January 25, 2016

Velveeta Ultimate Macaroni & Cheese


  • 2 cups elbow macaroni, uncooked
  • 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
  • 1/3 cup milk
  • 1/8 teaspoon pepper
  1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
  2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.
Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box