Sugar & Spice by Celeste

This is easily the best spinach dip I've ever had. You will love it! 1 can artichoke hearts 1 can rotel (Italian) 1 package frozen chopped spinach, thawed 16 oz. bag shredded mozarella cheese 5 oz. bag shredded parmesan cheese 8 oz. sour cream 8 oz. cream cheese 1 bag bacon pieces garlic powder, to taste Mix together artichoke hearts, rotel, spinach, mozarella cheese, sour cream, and cream cheese. Place mixture in a baking dish, and sprinkle garlic powder on top. Next, sprinkle a layer of parmesan cheese, followed by a layer of bacon pieces. Bake at 350 degrees for 30 - 35 minutes. Serve with your favorite chip or cracker.

I love bread, and when I went to Jim n' Nicks BBQ for the first time, I experienced a tiny taste of cheesy goodness...their cheese biscuits! This recipe comes incredibly close...it's one of my new favorites. Thanks so much Rebekah! 1 1/2 cups flour 1 cup sugar 1 cup shredded cheddar cheese 3/4 cup milk 1 egg, beaten well 4 Tbsp. butter, softened 1 1/2 tsp. baking powder 1/4 tsp. vanilla Mix all ingredients together. Pour into greased muffin pan and bake at 400 degrees for 15 - 20 minutes. This recipe makes approximately 12 muffins. Source: Rebekah's Food Blog - http://workingwifedinners.blogspot.com/

12 ounces uncooked, dried angel hair pasta 1/3 c. butter or margarine 1 3/4 lbs. peeled and deveined large fresh shrimp 2 green onions, sliced 4 large garlic cloves, minced 1 tbsp. grated lemon rind 1/2 c. fresh lemon juice 1/2 tsp. salt 1/2 c. chopped fresh parsley 1/2 tsp. hot sauce * Cook pasta according to package directions, including salt. Drain and keep pasta warm. * Meanwhile, melt butter in a large skillet over medium-high heat; add shrimp, and cook, stirring constantly, 5-10 minutes or just until shrimp turn pink. Stir in green onions and next 6 ingredients. Cook mixture 1 minute or until bubbly. Serve over hot cooked pasta. Source: Southern Living

This is a hearty soup which is great during the colder months. 1 bag mixed frozen vegetables 1/2 bag frozen okra 1 lb. or more lean ground beef, cooked thoroughly 1 lb. small red potatoes, chopped 1 can stewed tomatoes 1 can beef broth 1 onion, diced garlic salt to taste Mix all ingredients in a crock pot. Add enough water to cover everything. Cook on high for approximately 6 hours, or until potatoes are soft. Top with shredded cheddar cheese if you wish. ***It's best to place the potatoes in the very bottom of the crock pot so that they cook a little faster.***

1/2 c. butter 2 tbsp. lemon juice 1/4 tsp. garlic salt 1/2 tsp. dried parsley 1/8 tsp. paprika 1/4 tsp. ground pepper 2 lbs. grouper fillets 1/8 tsp. paprika Preheat oven to 350 degrees. Combine melted butter and lemon juice in a small bowl. Brush 2 tbsp. of this mixture on a piece of foil placed on a broiler pan. Place grouper fillets on the pan. Mix together garlic salt, parsley, paprika, and pepper. Sprinkle spice mixture on both sides of fillets. Broil fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and sprinkle with paprika before serving.

These cookies are made with a box of cake batter, of all things....they are delicious and super-easy!!! 1 Box Duncan Hines Moist Deluxe "Butter Recipe Golden" cake mix 1/3 c. vegetable oil 2 eggs 1 cup or more chocolate chips 1 cup or more chopped pecans Mix all ingredients until well blended. Use an ice cream scoop to scoop batter onto a greased cookie sheet. Using an ice cream scoop will ensure that all cookies are the same shape/size. Bake for approximately 12 minutes at 365 degrees. Keep an eye on the cookies and remove them from the oven a little bit before you usually would...this will make them nice and chewy. If you let them get too brown, they will not be as soft. Cool cookies on the pan for 10 minutes, then cool on a wire rack another 10 - 15 minutes. ***Be creative with this recipe! You can substitute almost any flavor cake mix or any flavor chocolate chips (ex: use M&Ms or chocolate/vanilla swirl morsels instead of chocolate chips). You can also substitute the...

***This has been in my family for many years. My Mom has made this every single holiday that I can remember.*** Egg Bread Recipe: 2 c. enriched corn meal, extra fine 1 tsp. salt 1 1/2 c. buttermilk 1 tsp. soda 6 eggs 3 Tbsp. cooking oil Sift dry ingredients together. Combine eggs, buttermilk, and oil. Add to dry ingredients all at once; stir enough to thoroughly mix. (Mixture will have a rough appearance). Pour into a greased baking dish. Bake at 400 degrees for 20 minutes. Dressing Recipe: 1 making of egg bread 1/2 c. chopped onion 3 slices light bread approximately 2 c. or more turkey broth 1 c. chopped celery (optional) 1/4 lb. crackers salt poultry seasoning In one cup of water, bring celery and onions to a boil and cook until tender (20 to 30 minutes). In a large pan, crumble egg bread, crackers, and light bread. Add celery and onion mixture. Add turkey broth and mix well with a potato masher. Add salt, pepper, and poultry seasoning to suit taste. Add enough broth for mixture to b...

***This is a traditional holiday candy that our family makes every year. They are easy and fun to make!*** 1 stick margarine 2 c. crunchy peanut butter 1 box confectioners sugar 3 cups Rice Krispies Melted chocolate for dipping Melt together margarine and peanut butter. Mix together sugar and Rice Krispies. Pour melted mixture over sugar and Rice Krispies. Roll into logs. Chill in the refrigerator (this makes them easier to dip. Dip in melted chocolate using a toothpick and place on wax paper to dry. ***TIP: When melting the chocolate on the stovetop, you may need to add a little vegetable oil. This will help smooth the chocolate and make it easier to use.***

1 pkg. vanilla pudding (large box) 1 3/4 c. milk 1 can sweetened condensed milk 1 large carton Cool Whip 1 box Vanilla Wafers Bananas Mix together 2 minutes vanilla pudding and milk. Stir in 1 can sweetened condensed milk. Stir in Cool Whip. Layer bananas and vanilla wafers. Cover with pudding mixture. Repeat layers until complete.

1 stick margarine 1 c. self-rising flour 1 c. sugar 1 c. milk 1 large can peaches, sliced Melt butter in microwave (in cobbler dish). Mix flour, sugar and milk in bowl and add to butter. Spoon peaches over the top and bake 45 minutes at 350 degrees. Serve warm with vanilla ice cream.

***Makes 2 loaves*** 3/4 c. butter, softened 1 (8 oz.) pkg. cream cheese, softened 2 c. sugar 2 large eggs 3 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 cups mashed bananas (about 4 medium bananas) 1 cup chopped pecans, toasted 1/2 tsp. vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans. Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes...

This is my Mom's recipe...it is heavenly! 2 c. sugar 1 c. Crisco 1/2 c. oleo 5 eggs, separated 1/2 tsp. salt 1 c. buttermilk 1 Tbsp. vanilla 2 c. plain flour; sifted 1 tsp. soda 2 c. coconut 1 c. pecans Cream sugar and Crisco well. Add oleo and beat until fluffy. Add egg yolks one at a time, beating well after each. Add vanilla and buttermilk alternately with flour, salt and soda. Fold in coconut, pecans and beaten stiff egg whites. Makes 4 layers. Frosting: 1 box powdered sugar 1 stick oleo (room temperature) 1 tsp. vanilla 1 (8 oz.) cream cheese (room temperature) Beat all together until well blended. Spread on cake layers. Bake at 350 degrees for 30 minutes.

1 large can of sweet potatoes 1 tsp. vanilla 2 eggs, beaten 1/3 c. milk 1 stick butter 3/4 c. sugar 1 c. brown sugar 1 c. chopped pecans 1/2 c. melted butter Heat potatoes and drain; add vanilla, eggs, milk, 1 stick of butter and 3/4 cup sugar. Mash and pour into baking dish. Mix remaining ingredients and sprinkle over ingredients in baking dish. Bake at 350 degrees for 35 minutes.

***This makes a great addition to any party!*** 1 can chicken 1 (8 oz.) cream cheese garlic salt, to taste 1 tsp. liquid smoke Mix all listed ingredients and shape into a ball. Top with parsley and serve with your favorite crackers.

1 medium can crushed pineapple 1 pkg. instant pistachio pudding 2 c. small marshmallows 1 large Cool Whip 1 c. chopped pecans 1 c. shredded coconut Combine pineapple with pistachio pudding. Mix well. Add chopped nuts, marshmallows, and coconut. Fold in Cool Whip. Let chill at least one hour before serving.

***These egg rolls are so much fun to make, and each batch could feed an army!*** 1 whole cabbage, shredded 1 bag carrots, shredded bean sprouts (optional) mushrooms, diced onions, diced garlic salt to taste 2 eggs sweet and sour sauce egg roll wrappers 2 lbs. ground beef, browned Mix together all of the listed ingredients. Place a handful of the cabbage mixture on top of an egg roll wrapper. Fold wrapper with wet hands to seal. You may need extra water to seal the wrapper good, patting seals completely closed before cooking. Deep-fry in hot oil until golden brown, flipping several times. Top with sweet and sour sauce.

This is easily one of my favorite side dishes and is super simple to make. It's delicious and the perfect dish to take along to a family get-together. 2 c. rice 1 1/2 c. grated cheese (medium or sharp) 1 stick butter 1 pkg. chopped broccoli 1 can cream of mushroom soup Cook rice. Cook broccoli and drain well. Mix rice and broccoli together with 1 cup of grated cheese, butter and mushroom soup. Put in a buttered baking dish using 1/2 cup of cheese to sprinkle on top. Bake at 350 degrees for 25 - 30 minutes.

Yummy! The crust One of my favorite memories as a child is making this dessert with my Grandmother. We made this at all holidays and special occasions. I hope you enjoy it as much as I have! 1 c. all-purpose flour 1/2 c. margarine 1 c. chopped pecans 1 (8 oz.) cream cheese 1 c. powdered sugar 1 (9 oz.) Cool Whip 1 (21 oz.) can blueberry pie filling Combine flour, margarine and pecans; press into bottom of 12x8x2 inch baking dish. Bake at 350 degrees for 20 minutes; cool. Beat cream cheese with sugar; fold in whipped topping and spread over cooled crust. Top with pie filling; chill. Cut into squares. Voila!

Okay, here is the Carrot Cake that I'm famous for! =) Everyone seems to want one for their birthday. =) 2 c. sugar 2 c. plain flour 1 1/2 c. cooking oil 4 eggs 2 tsp. salt 2 tsp. soda 2 tsp. cinnamon 3 c. grated carrots 1/2 c. or more chopped pecans Mix sugar, eggs and oil. Beat well. Sift flour and dry ingredients; add to other mixture. Add carrots and nuts. Makes 3 layers. Bake 30 to 40 minutes at 325 degrees. Use Cream Cheese Icing between layers and on top and sides of cake. Cream Cheese Icing: 1 (8 oz.) pkg. cream cheese 1/2 stick margarine 1 box confectioners sugar (10x) 2 tsp. vanilla Warm the cream cheese and margarine in the microwave just until softened. Mix well with other ingredients until creamy. ***I usually decorate the top or sides of the cake with any extra chopped pecans that I have on-hand.

(Finished Product) (Before) 4 tbsp. olive oil 2 lbs. boneless pork loin 2 onions, chopped 1 lb. small red potatoes, quartered 3 firm pears, cored and quartered McCormick Garlic & Onion Medley seasoning, to taste ------------------------------------------------------------------ Heat oven to 400 degrees. In a small bowl, mix 2 tbsp. of the oil with Garlic & Onion seasoning. Rub the mixture over the pork, then place the pork in a large roasting pan. In a bowl, mix the onions, potatoes, pears, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160 degrees). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.

("Starter," "Feeder," and "Baker" Recipes) Starter: 1 pkg. active dry yeast 3/4 c. sugar 3 Tbsp. dry instant potatoes 1 c. warm water Combine yeast, sugar, instant potatoes and water. Stir to mix. Pour mixture into a Mason jar; cover and refrigerate for 3 days (no longer than 1 week). Remove and "feed" starter as per "feeder" recipe. Feed dough 2 or 3 times before making bread. Aged starter causes a higher rise to your bread. Young starter produces less rise. Feeder: 3/4 c. sugar 3 Tbsp. instant dry potatoes 1 c. warm water Combine sugar, dry potatoes and water. Stir to mix well. Feed the starter by adding this mixture to the starter mixture. Stir starter and feeder mixtures together. Leave starter mixture out of the refrigerator 8 to 12 hours (all day). Starter should be left out until mixture gets very bubbly. Remove 1 cup of starter to make bread. If not making bread, throw away the cup of starter. Return remaining starter to the r...