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It's here! It's here!


After literally MONTHS of creating, the "50+ Top Blogs All Time Favorite Recipes" cookbook is HERE!!! You may have seen a sneak peek of this gorgeous recipe book this past month. We hope you have been anxiously awaiting it. :) It will only be available for purchase now through the end of August. But wait, scratch that, it's not a purchase. The best part is...



it's a donation!

100% of your donation will go to the American Red Cross to help the many people who have been affected by recent natural disasters around the world.

Get your copy today!  It comes in an E-book form or a very nice hard back book.  Both are just $10!  Some shipping will apply, but all of the cost of the book will be donated!

Loaded Baked Potatoe Casserole

9 x 13 Pan
350 Degrees

12 to 15 potatoes, peeled and thinly sliced
1  Cup Milk
2 Cups shredded cheese (colby/jack or cheddar)
Velveeta crumbles or 8 oz. cut into small cubes
Jar of Bacon bits
4 Sliced Green Onions
1/4 Cup of Flour
1/2 Cup or 1 Stick of Butter
1/2 Cup Sour Cream

Salt & Pepper

Spray your pan liberally with no-stick spray.  Put a little melted butter and 2 tablespoons of sour cream in bottom of pan.  Spread around.  Put first layer of potatoes covering the bottom of pan.  Salt & pepper, pour on a little melted butter, 2 tablespoons sour cream (dotted) sprinkle 1 heaping tablespoon of flour evenly over potatoes, 1/3 of shredded cheese, 1/3 of diced velveeta and 1/3 Cup of milk.  Repeat with three layers.  On top of the final layer add bacon bits and bake for 30 minutes or until bubbly and browned.  Before serving add green onion.  This is a great side dish for any meat entree!

Nanny's Juicy Burgers

5 lbs. Ground Chuck
4 chopped Onions
4 chopped Green Bell Peppers
4 1/2 cups Ketchup

Brown burger, onion and bell peppers.  Drain.  Add ketchup.  Simmer 35 to45 min.  Serve on hamburger buns.  It is amazing how good this tastes!  So much better than dry seasoning or canned sauce!

An Overabundance Of Zucchini? Here Are Some Great Recipes



Check out Taste of Home - Top Ten Zucchini Recipes for this recipe for Zucchini cupcakes and much more!  Lots of summer recipes for this amazing, but overabundant veggie!

Favorite Banana Bread Recipe

1  9 x 5 x 4-inch loaf pan

350 Degrees F.

1/2 Cup Butter

1 Cup Brown Sugar

2 Eggs

2 Cups Flour

1 t. Cinnamon

1 t. Baking Soda

1/4 t. Salt

1/4 t. Allspice

1/4 t. Nutmeg

1 Cup Mashed Banana, Very Ripe

1 T. Liquid (sour milk, juice, or buttermilk)

Cream together butter and sugar; add eggs and beat well.  Sift dry ingredients together; add to egg mixture with banana and liquid; mix thoroughy.  Bake in a greased loaf pan for 1 hour or until bread tests done.  Cool on wire rack.

Variations

Use part Whole Wheat Flour.

Add 3/4 Cup Mini Chocolate Chips.

Add 1 Cup Chopped Walnuts.

An Amazing Online Cooking School!

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Visit their website above and take a look around.  I think, like me, you will be very impressed and excited!

Not Yo' Mommas Banana Pudding

This is a recipe from my daughter-in-law Sarah Mays

1 package of shortbread cookies (chessman, lorna doon)
6 to 8 Bananas
2 Cups Milk
1 (5oz) box of instant French Vanilla Pudding
1 (8oz) package cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (12oz) container frozen whipped topping or equal amount sweetened whipped cream

Line the bottom of a 13 x 9 by 2 inch dish with part of the cookies and layer  the bananas on top. 

In a bowl, combine the milk and pudding mix and blend well using a handheld mixer.  Using another bowl, combine the cream cheese and sweetened condensed milk together and mix until smooth.  Fold the whipped topping into the pudding mixture.  Add the cream cheese mixture to the pudding and stir until well blended.  Pour mixture over the cookies and bananas and cover with remaining cookies.  Refrigerate until ready to serve.

Those Amaysing Mays Family Fudgy Oatmeal Cookies

(otherwise known as no-bake cookies)

In a large saucepan melt:
 1 stick of salted butter (no substitute)
Add:
 2 Cups of Sugar
1/2 Cup of Cocoa
1/2 Cup of Milk
Bring mixture to a boil on med. high heat.
Here's the most important part!
The moment it starts to boil, start counting and count to 90 or if you have a second timer, time 90 seconds.
Turn off burner and add:
1/2 Cup peanut butter (remember, your cookies will only be as good as your peanut butter!)
1 teas. vanilla
3 Cups of Oats (quick or regular)

Stir together well and drop by spoonfuls on wax paper.  Let cool.  Enjoy!

One Hour Bread

This is the most versatile bread recipe ever!  You can make loaves of bread, french bread, pizza dough, cinnamon rolls, stuffed braided loaves, monkey bread.  Really, the possibilities are endless.  This is from Sarah Mays' recipe book "For The Love of Cooking".

10 1/2 Cups Bread Flour
1/2 Cup Sugar
1T Salt
3T Yeast (I use SAF)
3 T Liquid Lecithin
4 Cups Very Warm Water

Mix all together in this order and mix in Bosch Mixer (or similar) for 1 min.
check to see how the dough feels, if too sticky add a little flour, if too dry add a little water.  Then mix for 5 min.  Turn dough out on oil sprayed counter and divide accordingly.  Let rise for 25 min. Then bake for 25 Min.  (Except for pizza dough, use immediately and top, then bake at 425 for 15 Min.)  All other bread recipes bake at 350 degrees.
This makes 4 loaves of bread or 48 rolls.  Each loaf of bread will make
 1-14 inch pizza crust.

My family loves this recipe:)

Double Chocolate Warm Pudding Cake



This is from Very Best Baking .  Check out their great Holiday recipes!


Prep:10 mins
Cooking:20 mins
Cooling:0 min
Yields:9 servings

Guests will love the combination of moist cake with chocolate sauce. Enjoy this simple take on southern baking warm from the oven and topped with light whipped topping or ice cream.

Ingredients

nonstick cooking spray
1 cup all-purpose flour
1 1/4 cups granulated sugar, divided
3 tablespoons plus 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 tablespoons water
Lowfat whipped topping or ice cream (optional)

Directions

PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.

COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.

COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.

BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIPS: • Individual servings can be reheated in microwave for 10 seconds.

Southern Chocolate Chip Pecan Pie

A Family Favorite!

1 9-inch unbaked Pie Crust Shell

1 Cup Pecan Halves

1/2 Cup semi-sweet Chocolate Chips

4 Eggs slightly beaten

1/4 Cup melted Butter (no substitute)

3/4 Cup light or dark corn syrup

1 Scant Cup granulated Sugar or 1 Cup Brown Sugar

1 Teaspoon Vanilla

Spread the pecans and the chocolate chips over the bottom of the unbaked pie crust.  Beat eggs slightly.  Add melted butter, corn syrup and sugar; blend well.  Stir in vanilla.  Pour egg mixture over pecans and chocolate chips in pie shell.  Bake for 45 - 60 minutes until center of pie is set.  Cool before serving.  While cooling, melt 1/4 chocolate chips and 3 Tablespoons of whipping cream in the microwave for 30 seconds at a time until melted.  Garnish with melted chips and pecans.

Ganache-Glazed Peanut Butter Tart



Ingredients


1 cup crushed chocolate wafer cookies

3 tablespoons sugar

3 tablespoons butter, melted

1-1/2 cups half-and-half or light cream

2 tablespoons all-purpose flour

1/4 teaspoon salt

3 egg yolks

1/3 cup sugar

1/2 cup creamy peanut butter

1 teaspoon vanilla

4 ounces bittersweet chocolate, chopped

5 tablespoons butter, cut into small pieces

1 tablespoon light-color corn syrup

Directions

1. Preheat oven to 350 degrees F. For crust: In a medium bowl, combine crushed chocolate cookies and the 3 tablespoons sugar. Stir in the melted butter. Press mixture onto the bottom of an ungreased 9-inch tart pan that has a removable bottom. Bake about 10 minutes or until set. Cool on a wire rack.

2. For filling: In a medium saucepan, combine half-and-half, flour, and salt. Cook over medium heat until simmering, stirring frequently.

3. In a small bowl, combine egg yolks and the 1/3 cup sugar. Gradually whisk hot half-and-half mixture into egg yolk mixture. Return egg yolk mixture to saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Whisk in peanut butter and vanilla until combined. Pour into crust, spreading evenly. Cover and chill for 3 hours.

4. For ganache: In a small saucepan, combine chocolate and the 5 tablespoons butter. Cook and stir over low heat until melted. Remove from heat. Stir in corn syrup; cool for 10 minutes.

5. Pour ganache over filling; tilt pan to allow ganache to flow evenly over tart. Cover and chill for 1 to 24 hours.

6. Let stand at room temperature for 10 minutes before serving. Using a small sharp knife, gently loosen edge of tart from side of pan; remove side of pan. Makes 16 servings

Country Gravy

In a large skillet, melt 4 Tablespoons of Butter and 2 Tablespoons of Bacon grease.  Add 4 Tablespoons of Flour and wisk.  If too stiff, add more Butter.  If too thin, add more Flour. 
Brown for a couple of minutes over med. heat.
Add 4 Cups Milk and stir with wisk until thick and bubbly.  This will take several minutes.

Enjoy over hot biscuits!

Broccoli-Rice Casserole

1 Stick of Butter
1/4 Large Onion, chopped finely
1/4 Cup Celery, chopped finely
16 oz. Pkg. Broccoli florets, steamed until tender crisp
2 Cups Minute Rice, uncooked
1 Cup of Water
1 Cup of Milk
1 Can Cream of Chicken Soup + 1/2 Can of Water
1 8 oz. Pkg. Velveeta Crumbles or thick shredded cheddar cheese
Pinch of Salt

Preheat oven to 350 degrees.  Melt the butter in a large skillet and add the onion and celery.  Saute until tender and opaque.  Meanwhile cook the broccoli until tender crisp. Drain.  Sprinkle rice in the bottom of a 9 x 13 casserole dish.  Mix water, milk, soup and the 1/2 can of additional water in a bowl.  Add sauteed veggies, broccoli, salt and cheese.  Pour over rice.  Bake for 20 to 25 minutes, uncovered.  Let sit for 10 minutes before serving.

Great side dish for lots of different entrees.

Cheesy Mostaccoli

1 16 oz. package Penna noodles
1 1/2 lbs. ground chuck
1 can cheddar cheese soup
1 28 oz. jar spaghetti sauce
1 teaspoon Italian seasoning
3 cups shredded mozzarella cheese
salt and pepper

Cook noodles according to package directions.  Brown ground chuck in a large skillet.  Drain grease.  Add soup, seasoning and spaghetti sauce.  Simmer.  I use a large stoneware bowl, but you can use any large casserole dish.   Put noodles and meat sauce in large casserole dish with 2 cups of the mozzarella cheese, mix together well.  Bake at 350 degrees for about 40 min.  After 30 minutes add the other cup of mozzarella cheese on top to melt.  Serve with garlic bread and Cesar salad.