Sunday, November 5, 2017

Dixie’s Pecan Pie Cobbler

  • 1 box refrigerated pie crust
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp. vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)
  1. Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
  2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
  3. Spoon half of filling into crust.
  4. Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from oven.
  6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
If the cobbler has not set in the middle at the end of the recommended cooking time, cook it a little longer until it is set. Let cool a little before serving.

Wednesday, November 1, 2017

Hot LemonAid (Green Smoothie Girl)

Hot LemonAid
• 4 cups hot (not boiling) water
• 1/4 cup fresh lemon juice
• 2 Tbsp. raw honey (raw is important)
• 1/2 piece (or more) fresh ginger root, peeled and chopped in small pieces
• 1/4 cup raw apple cider vinegar (raw is very important)
• Cayenne pepper to taste (cayenne strength varies widely, and "hotter" is more immune stimulating; make it as "hot" as your tastes will tolerate)
Blend all ingredients for 30-60 seconds, until smooth, in a high-speed blender. Drink 1 cup at the first sign of illness, and another cup every 2 hours or as desired. Do not re-heat Elixir after you make the batch; enzymes and immune-stimulating properties will be damaged. Drink it cold or at room temperature after your first serving. It will last 1 week in the fridge but can be frozen!

Sunday, October 8, 2017

Autumn Lasagna

• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese

-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.
-Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.
-To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughy 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce Ingredients:
• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese

(*This sauce can be made ahead if desired, and kept refrigerated.)
-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.
-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.
-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)

Thursday, October 5, 2017

Buffalo Chicken Soup

Cook and dice 2 C chicken

Add: 1/2 tsp of cilantro

1 bag of frozen corn

2 cans of white beans with the liquid and all
1 onion

1 can of fire roasted tomatoes
1/4 C Buffalo Wing Sauce

1 box chicken broth

celery salt

1 package of ranch dressing mix
Salt to taste.
Cook in instapot or crock pot and add 8 oz cream cheese.

Sunday, September 10, 2017

Jalapeño Popper Wonton Cups

These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell! The perfect party or game day appetizer!
  • 12 wonton wrappers
  • 4 oz. cream cheese, softened
  • ½ c. sour cream
  • 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
  • 1 c. shredded cheddar cheese (reserve 2 Tbsp.)
  • 3-4 jalapeños, seeded and chopped (**for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Wednesday, September 6, 2017

Doris' Salsa

24 tomatoes 30-35 Romas
2 green peppers
4 garlic cloves
4-6 jalepenos
2 onions

Blanche tomatoes and slip skins.  Dice tomatoes and chop other ingredients.  Put in a pot and cook down for 45 min.  Drain juice.

1 T sugar
2 T brown sugar
2 T salt
1/4 C white vinegar

Add 1 T lemon juice per pint.

Fill pint jars and water bath for 25 min.

Saturday, September 2, 2017

Salsa Verde

Salsa Verde Recipe

yield 8 servings
Recipe for an authentic "salsa verde," or "green sauce," a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You will love it. Give it a try!


  • 1 pound tomatillos or tomate verde
  • 1 medium white onion
  • 3 serrano chiles
  • 4 cloves of garlic
  • 12 sprigs of cilantro
  • 1 teaspoon salt


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  1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
  2. Quarter the onion.
  3. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
  4. Bring the water and ingredients to a boil and then simmer for 10 minutes.
  5. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
  6. Heat 2 tablespoons of cooking oil in the pot.
  7. Pour the blended salsa back into the pot with the hot cooking oil.
  8. Reduce the heat and simmer for 20 minutes.
  9. Add the salt and adjust if necessary.


  • You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
  • You can substitute jalapeño chiles for the serranos.
  • The salsa will keep in the refrigerator for 3 days.
  • This salsa freezes very well. Make a double batch so that you always have some on hand.
  • You may also know this salsa a green salsa, green sauce, verde salsa or tomatillo salsa.