1. Chicken Cobbler from The Recipe Crayon Box I can’t wait to try this delicious recipe.
2. Blueberry Peach Dump Cake from Crazy for Crust two of my favorite fruits all cozy under a cake blankie.
3. Cabbage Roll Casserole from Mandy’s Recipe Box when the yummy casseroles start showing up it means Fall is on the way.
4. Den Makeover from Marty’s Musings a beautiful makeover for a room lovingly used by all. I would love to re-do my family room now.
5. Table Runner from The Crafting Fiend a lovely Fall table runner with free downloadable embroidery patterns.
6. Collections from Art Club Blog this post shows wonderful ways to show off the little trinkets from vacations or memories of a day out, etc.
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~Party Time~
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This is a new side dish I came up with the other night when I wanted to make twice baked potatoes but didn’t have the time. It was super simple and tasted the same because it has all the same ingredients I use in my twice baked potatoes. I saved time by boiling the potatoes instead of baking them. This dish was a total hit and I now have another side dish that will be added to my regular round up of sides. Please excuse the pictures, I was in a hurry and didn’t do any of the fancy shmancy pictures I usually do, just the casserole on my plate with dinner.
Here’s what you need:
7-8 regular sized russet potatoes, the kind in the 5 Lb. bag (about the size of your fist)
3-4 Tbs. butter, unsalted, at room temperature
1/2 cup half and half, more if needed
1 Tbs. Hidden Valley Ranch Dressing dry mix, I buy it in the tub and when used no salt is needed
1-1/2 – 2 cups shredded cheddar cheese, I don’t always measure when grating
1/2 tsp. pepper
4-5 pieces of bacon, cooked and crumbled
Wash and peel all potatoes. Cube into 1-1/2 inch pieces and place in a pot of cold water.
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A while back I posted several of our favorite breakfast dishes and I am adding another wonderful dish to the lot. This is an all time favorite with my husband and myself. Super easy to prepare and delightful to eat.
Here’s what you need:
For the biscuits I use my Buttermilk Skillet Biscuits recipe
2 cups self-rising flour
1/4 cup vegetable shortening, cut into cubes (I use butter flavor Crisco)
3/4-1 cup buttermilk (depending on the humidity you might need up to 1 whole cup)
1/2 tsp. Kosher salt
4 Tbs. butter, melted
10″ Cast Iron skillet
Preheat oven to 500 degrees.
For the sausage gravy you will need:
1 pound Jimmy Dean regular sausage, or any breakfast sausage will do (not links)
1/2 tsp. salt
1/8 tsp. pepper
2-3 Tbs. flour
3 cup warm milk
I remember going to all the home parties when I was first married. We used to have Tupperware, Pampered Chef, Longaberger Baskets, Southern Living, etc. My favorite by far was the Pampered Chef because I not only got to see the newest kitchen gadgets, I always came away with a new yummy recipe. This is a dessert pizza I remember from years ago but didn’t have an exact recipe so this is what I came up with.
Here’s what you need:
1 box brownie mix, plus ingredients to make the brownies (I use Betty Crocker Fudge Brownie 9 x 13 Family size)
1 – 8oz. package cream cheese, at room temperature
1 – 8oz. can crushed pineapple, drained
1/4 cup sugar
1/2 of an 8 oz tub of cool whip
2 bananas, sliced (approx. depending on size of fruit)
1 pint strawberries, sliced (approx. depending on size of fruit)
chocolate syrup, for drizzling on top
Preheat oven to 375 degrees.
Prepare brownie mix according to the back of the box.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Spread mixture evenly over the cooled brownie crust.
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