tag:blogger.com,1999:blog-43058896420768678332024-03-13T10:21:27.661-04:00Mama Sherri's KitchenSherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.comBlogger224125tag:blogger.com,1999:blog-4305889642076867833.post-51302651064663919712024-02-28T23:30:00.003-05:002024-02-28T23:30:50.003-05:00WW Frosty<p> This Banana Frosty is only 1 point.</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>3/4 cup almond milk</li><li>15 ice cubes</li><li>1/2 tsp. vanilla extract</li><li>1-2 TBSP. unsweetened cocoa powder</li><li>1/3 banana</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Blend all ingredients.</li><li>ENJOY!</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-35081767183673585402023-12-19T16:45:00.000-05:002023-12-19T16:45:12.258-05:00Meltaways<p> These cookies are absolutely delicious, and they really do "melt away" when you put them in your mouth. This recipe is from "Aunt" Betty Taylor. She was Beth and Aaron's babysitter, and she is a great cook and baker!!!</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>1 cup butter or margarine</li><li>1 1/2 cups sifted powdered sugar</li><li>1 1/2 cups sifted all purpose flour</li><li>1 tsp. vanilla</li><li>3/4 cup chopped pecans</li><li>1 can creamy-type frosting</li><li>food coloring of your choice</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Preheat oven to 350 °.</li><li>Beat butter (or margarine) with 1/2 cup sugar in a large bowl until light.</li><li>Stir in flour, vanilla & nuts ~ blending well to make a stiff dough.</li><li>Use a small cookie scoop and roll dough into a ball.</li><li>Place 1 - inch apart on lightly greased cookie sheet.</li><li>Bake for 15 minutes or until firm.</li><li>Remove carefully while still hot and roll in sugar.</li><li>Cool on wire racks; roll again in sugar to make a generous white coating.</li><li>Color the frosting.</li><li>Spread colored frosting on cookie halves and press 2 cookies together.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-11233906932377179812023-08-22T17:04:00.000-04:002023-08-22T17:04:36.634-04:00Aaron's Nachos<p> Our son makes the best oven baked nachos, and I'm always calling to ask him for the recipe. I decided it's time for me to just put this delicious recipe on my blog.</p><p>First, season the ground beef ~ use 93% ground beef; brown with olive oil, salt, pepper, garlic powder, onion powder, cayenne pepper (to taste) and crushed red pepper (to taste)</p><p>Layer on cookie sheet:</p><p></p><ol style="text-align: left;"><li>tortilla chips</li><li>seasoned ground beef</li><li>shredded Mexican cheese</li></ol><div>Bake at 400° until cheese is melted.</div><div><br /></div><div>Top with:</div><div><ul style="text-align: left;"><li>salsa</li><li>sour cream</li><li>black olives</li><li>diced tomatoes</li><li>diced onions</li><li>sliced jalapenos </li><li>shredded lettuce</li></ul></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-56729480467377148532023-05-24T16:11:00.006-04:002023-05-24T16:11:48.583-04:00Mama Sherri's Keto Brownies<p><br /></p><p>This recipe has been revised to be ketogenic. I like it A LOT!!!</p><p><b><u>Ingredients for Brownies</u>:</b></p><p></p><ul style="text-align: left;"><li>2 sticks Kerrygold Pure Irish Butter</li><li>8 TBSP cocoa powder</li><li>2 cups Truvia Sweet Complete (granulated all purpose sweetener)</li><li>1 cup superfine almond flour</li><li>1 tsp vanilla</li><li>4 well-beaten eggs</li></ul><div><b><u>Directions for Brownies</u>:</b><br /></div><p></p><p></p><ol><li>Preheat oven to 300°.</li><li>Spray 9"x13" pan with Pam.</li><li>Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.</li><li>Add the following to the melted butter/cocoa mixture: 2 cups Truvia Sweet Complete, 1 cup superfine almond flour, 1 teaspoon vanilla & 4 well-beaten eggs.</li><li>Pour mix into 9"x13" pan.</li><li>Bake for 35-45 minutes.</li></ol><div></div><p></p><div><b><u>Ingredients for Peanut Butter Frosting (optional)</u>:</b></div><div><ul style="text-align: left;"></ul></div><p></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><li style="text-align: left;">1 stick Kerrygold Pure Irish Butter</li></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><li style="text-align: left;">1/2 cup Jif No Sugar Peanut Butter</li></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><li style="text-align: left;">2 cups Swerve Confectioner Sugar Replacement</li></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><li style="text-align: left;">heavy cream to make frosting smooth (1-2 TBSP; adjust as needed </li></blockquote><p> <b><u>Directions for Frosting</u>:</b></p><p></p><ol style="text-align: left;"><li>Mix butters together until well blended.</li><li>Add confectioner sugar replacement until well blended.</li><li>Add heavy cream until frosting is smooth.</li></ol><div>Frost cooled brownies and sprinkle Lily's milk chocolate chips on top if desired. </div><div><br /></div><br /><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-9939220057184408932023-05-21T11:30:00.004-04:002023-05-21T11:30:40.539-04:00Cauli Faux-tato Salad<p>Bridget, my new friend in our village, shared this absolutely delicious recipe with me. I didn't want to lose it, AND I wanted to share it with my friends, so here it is! I hope you enjoy it as much as we do!</p><p><br /></p><p><b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>1 large head cauliflower (sometimes I cheat and use frozen)</li><li>6 large eggs ~ hard boiled, peeled, and separated into yolks and whites</li><li>2 TBSP roughly chopped fresh parsley</li><li>2 TBSP roughly chopped fresh dill</li><li>1 TBSP finely chopped shallot</li><li>1/3 cup dill pickle relish (or finely chopped dill pickle)</li><li>3 whole green onions, chopped (white, light and dark green parts ~ may save some dark green for garnish</li></ul><div><b><u>Dressing</u>:</b></div><div><ul style="text-align: left;"><li>hard boiled egg yolks (from above)</li><li>1/4 cup good mayo</li><li>1/4 cup full fat sour cream (or be like me and use all mayo)</li><li>1/4 TBSP dill pickle juice</li><li>1 TBSP yellow mustard</li><li>1 TBSP dijon mustard (or be like and use all yellow)</li><li>1 tsp salt</li><li>1/4 tsp fresh ground pepper (black or blend)</li></ul><div><b><u>Directions</u>:</b></div></div><div><ol style="text-align: left;"><li>Cut cauli head into bit-sized piece (florets and soft stems only), and steam until tender but not mushy.</li><li>Drain, dry and cool.</li><li>Chop the hard-boiled egg whites and add them to a bowl with cooled cauli, parsley, dilll, pickle relish, onions and shallot.</li><li>Using an immersion blender or regular blender, separately blend ingredients for dressing. </li><li>Toss cauli/onion mix with blended dressing and mix well.</li><li>Adjust for salt, pepper & pickle juice.</li><li>May garnish with extra herbs, chopped dark green tops of onions, and/or a shake of paprika.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-89996554654060712962023-05-14T05:10:00.000-04:002023-05-14T05:10:38.965-04:00White Cheddar Stuffed Mushrooms (Keto Style)<p><b> <u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>24 white button (or baby portobello)</li><li>1 1/2 cups President brand Garlic & Herbs Pub Cheese</li><li>1/2 cup finely grated parmesan cheese</li><li>3 slices provolone cheese, roughly chopped</li><li>2 tablespoons Half & Half</li><li>1/2 cup crushed pork rinds</li></ul><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Preheat oven to 375 °.</li><li>Wipe the mushrooms with a damp paper towel to remove any dirt.</li><li>Use a paring knife to trace around the stem; then gently pull it out.</li><li>Stuff each mushroom with the herb pub cheese until it is almost to the top.</li><li>Combine the grated parmesan, roughly chopped provolone and Half & Half. Microwave for 25 seconds. Let it cool.</li><li>The cheese mixture will harden, but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture. <b>Be careful NOT to over stuff them. The filling can bubble up slightly as it bakes, and you don't want the filling to overflow onto the cookie sheet.</b></li><li>Place the mushrooms on a foil or parchment lined cookie sheet.</li><li>Bake for 15 minutes or so until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle may need to be rotated for even browning.</li><li>Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and also to cool slightly, as they get very hot on the inside.</li></ol></div><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-42053212294109255582023-05-10T15:22:00.000-04:002023-05-10T15:22:03.991-04:00French Onion Dip & Chips<p> <u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>1 cup cottage cheese, blend to smooth</li><li>2 TBSP Lipton Onion Soup & Dip mix</li><li>Ranch pork rinds</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>mix blended cottage cheese with soup & dip mix.</li><li>Enjoy with pork rinds.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-39111100671754255432023-05-10T15:14:00.001-04:002023-05-10T15:14:41.172-04:00Cottage Cheese Taco Dip<p> I found this taco dip on TikTok. This dip can be eaten cold or topped with cheese & warmed up and eaten with veggies or pretzel crisps. It can also be put in a tortilla as a quesadilla or burrito.</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>2 - 12 oz. cans chicken</li><li>1/4 cup shredded taco cheese</li><li>1 cup cottage cheese</li><li>1/4 cup salsa</li><li>1/4 cup green chilies</li><li>2 TBSP taco seasoning</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Blend cottage cheese, salsa, chilies & taco seasoning in blender until smooth & creamy.</li><li>Rinse chicken and squeeze out liquid.</li><li>Mix taco cheese with chicken.</li><li>Mix blended cottage cheese mixture with chicken/cheese mixture.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-26830233325752329432023-05-10T15:00:00.002-04:002023-05-10T15:15:11.196-04:00High Protein Cottage Cheese Buffalo Chicken<div>This is a great recipe to use as a filling for chicken quesadillas or wraps. I found this recipe on TikTok.</div><u><div><u><br /></u></div>Ingredients</u>:<div><ul style="text-align: left;"><li>22 oz. cooked chicken breasts, cubed</li><li>1 cup cottage cheese (already blended to look like sour cream)</li><li>1/4 cup buffalo wing sauce</li><li>1 TBSP minced garlic</li><li>1 TBSP Hidden Valley Ranch seasoning powder</li><li>1/4 cup shredded cheddar cheese</li></ul></div><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Put cottage cheese, buffalo wing sauce, minced garlic and ranch seasoning powder in Ninja blender and blend a few seconds until it is well blended.</li><li>Mix cheddar cheese with chicken.</li><li>Pour cottage cheese mixture and chicken mixture together. Stir well.</li></ol></div><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-17639765643249607492023-03-01T05:33:00.000-05:002023-03-01T05:33:22.074-05:00Sopapilla Cheesecake Bars<p> <b>Source: <i>Pillsbury</i> ~ https://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a </b></p><p><b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>2 - 8 oz. cans crescent rolls</li><li>2 - 8 oz. pkgs. cream cheese, softened</li><li>1 1/2 cups sugar</li><li>1 tsp. vanilla</li><li>1/2 cup butter, melted</li><li>1 TBSP. ground cinnamon</li></ul><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Preheat oven to 350°.</li><li>Unroll one can of crescent rolls and place in bottom of glass 9" x 13" baking dish. Be sure to press any perforations to seal.</li><li>In medium bowl, beat cream cheese and one cup of sugar until smooth. Beat in vanilla. Spread over dough in baking dish.</li><li>Unroll second can of crescent rolls and firmly press perforations to seal. Carefully place on cream cheese layer. Pinch seams together.</li><li>Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon & sprinkle evenly over butter.</li><li>Bake 30-35 minutes or until bars appear set when gently shaken.</li><li>Cool slightly, about 30 minutes.</li><li>Refrigerate for easy cutting.</li><li>Best served warm.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-57409750643865175022023-03-01T05:00:00.001-05:002023-03-01T05:00:38.490-05:00Mexican Rice<p> I found this Mexican rice recipe at https://www.bigbearswife.com/homemade-mexican-rice/ and did NOT want to lose it, so I'm sharing it on my blog. If you like this recipe, be sure to check out more good recipes at https://www.bigbearswife.com.</p><p>Makes about 7 cups of rice</p><p>Prep time = 10 minutes</p><p>Cook time = 35 minutes</p><p><b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>2 cups long grain white rice</li><li>2 TBSP butter</li><li>1 TBSP minced garlic</li><li>4 cups water</li><li>2 TBSP tomato paste</li><li>1 TBSP Knorr Chicken Bouillon Powder</li></ul><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Rinse rice until water runs clear.</li><li>In a large skillet, melt butter and add garlic.</li><li>Cook garlic in melted butter for 3 minutes.</li><li>Add rice to skillet.</li><li>Stir and cook rice until toasty and lightly golden, about 10 minutes.</li><li>While rice is toasting, whisk water, tomato paste and seasonings together in a bowl.</li><li>When rice is toasted, add water mixture.</li><li>Bring to a boil and stir well.</li><li>Reduce to a simmer and cook 25-30 minutes*, covered, until water is absorbed.</li><li>Fluff with a fork and serve.</li></ol><div>*Cooking time may depend on skillet size and stove top temperature.</div></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-32566760565336649972023-02-28T17:14:00.000-05:002023-02-28T17:14:14.409-05:00Prima Italian Steakhouse Short Rib Tortellini<div><b>I was SO EXCITED when I found this recipe online because it is my FAVORITE dish at Prima Italian Steakhouse at Brownwood Square here in The Villages. </b></div><b><div><b><br /></b></div>Ingredients:</b><div><ul style="text-align: left;"><li>2 TBSP olive oil</li><li>1 TBSP chopped shallot</li><li>1 TBSP chopped garlic</li><li>1/2 cup prepared brown gravy (mix is fine)</li><li>8 oz. pulled short rib</li><li>2 cups cheese tortellini</li><li>1/2 cup sliced mushrooms</li><li>1/4 cup white wine</li><li>1 cup heavy cream</li></ul><div><b>Directions:</b></div></div><div><ol style="text-align: left;"><li>Boil water with salt to taste and cook tortellini according to package. Set aside.</li><li>Heat olive oil over medium heat.</li><li>Add chopped shallot and garlic. Saute until fragrant.</li><li>Add pulled short rib and mushrooms. Saute for about 1 minute.</li><li>Deglaze pan with white wine.</li><li>Saute over medium heat for 2 minutes to cook alcohol out of wine.</li><li>Add heavy cream and brown gravy.</li><li>Toss tortellini in mushroom sauce mixture and thicken with parmesan cheese.</li></ol></div><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-51663511556373889722022-11-27T20:50:00.007-05:002022-12-04T18:18:42.193-05:00Easy Creamsicle Fudge<p> <u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>2 bags 12 oz. white chocolate chips</li><li>14 oz. can Eagle Brand Milk</li><li>1/4 cup butter (use 3/4 stick if using off-brand chips)</li><li>1 1/2 - 2 teaspoons orange extract</li><li>orange gel food coloring</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Butter 8"x 8" or 9" x 9" casserole dish and set aside.</li><li>Put chips in microwaveable bowl.</li><li>Pour mild over chips.</li><li>Lay butter on top.</li><li>Microwave on medium temperature for 5 minutes.</li><li>Remove bowl from microwave and mix well with wooden spoon.</li><li>IF NEEDED, return bowl on medium temperature for 5 more minutes.</li><li>Remove bowl from microwave and mix well with wooden spoon.</li><li>Remove 1 cup of the mixture to a medium bowl. This will remain white.</li><li>Mix in orange extract in the bowl with the most mixture.</li><li>Add the food coloring to the desired orange color in the bowl with the most mixture.</li><li>Pour orange fudge mixture in buttered casserole and level it out.</li><li>Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.</li><li>Use a knife or wooden skewer to make swirl patterns.</li><li>Cut into square pieces after completely cooled in refrigerator.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-9336747973959388872022-11-24T22:44:00.000-05:002022-11-24T22:44:55.641-05:00Romney's Foolproof Fudge<p>We went to church with Romney and his sweet family when we lived in Kentucky. In my opinion, Romney's fudge is second to none...AND...it's so easy to make!</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>2 - 12 oz. bags milk chocolate chips</li><li>14 oz. can Eagle Brand mild</li><li>1/4 cup butter (use 3/4 stick when using off-brand chips)</li><li>6 oz. pecans or walnuts (optional)</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Butter 8"x8" or 9"x9" casserole dish and set aside.</li><li>Put chips in microwaveable bowl.</li><li>Pour milk over chips.</li><li>Lay butter on top.</li><li>Microwave on medium temperature for 5 minutes.</li><li>Remove bowl from microwave and mix well with wooden spoon.</li><li>Return bowl to microwave on medium temperature for 5 more minutes.</li><li>Remove bowl from microwave and mix well with wooden spoon.</li><li>Stir in pecans or walnuts. (optional)</li><li>Pour fudge mixture in buttered casserole and put in refrigerator.</li><li>Cut into square pieces after completely cooled in refrigerator.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-64400211449032984502022-11-12T09:16:00.000-05:002022-11-12T09:16:05.920-05:00Cheddar Biscuits (Twisted Biscuit Home Version)<p> <b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>12 count bag frozen Pillsbury Grands Buttermilk Biscuits</li><li>2 sticks melted butter</li><li>8 oz. mild or sharp shredded cheddar cheese</li><li>1 packet powder Ranch seasoning</li><li>1 bag real bacon bits</li><li>green onion, chopped (you choose the amount)</li></ul><div><br /></div><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Preheat oven to 375°.</li><li>Lay biscuits in a single layer in 9"x13" dish.</li><li>Evenly pour melted butter on top of biscuits.</li><li>Evenly sprinkle shredded cheese on top.</li><li>Evenly sprinkle Ranch seasoning on top.</li><li>Evenly sprinkle real bacon bits on top.</li><li>Evenly sprinkle chopped green onion on top.</li><li>Bake for 30 minutes in 375° oven.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-72880295805044515742022-11-09T21:51:00.004-05:002022-11-09T21:51:50.710-05:00Crockpot Beef Stew<p><b> <u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>1/4 cup flour (may need more)</li><li>1/2 teaspoon black pepper</li><li>1/2 teaspoon garlic salt</li><li>1/2 teaspoon celery salt</li><li>2 1/2 pounds stew meat (I prefer the lean stew meat)</li><li>3-6 tablespoons olive oil</li><li>3 tablespoons cold butter</li><li>2 cups yellow onions, diced</li><li>4 cloves garlic, minced</li><li>1 cup cabernet sauvignon</li><li>4 cups beef broth</li><li>2 beef bouillon cubes</li><li>2 tablespoons worcestershire sauce</li><li>3 tablespoons tomato paste</li><li>5 medium carrots, cut into 1/4 inch cubes</li><li>1 pound baby Yukon gold potatoes, halved or quartered</li><li>2 bay leaves</li><li>1 cup frozen peas</li><li>1/4 cup cold water + 3 tablespoons corn starch</li><li>2-3 drops Kitchen Bouquet Browning & Seasoning Sauce</li></ul><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Sprinkle meat with black pepper, garlic salt & celery salt. Toss to coat.</li><li>Sprinkle flour over the meat and toss again.</li><li>Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Add the meat in batches. Don't overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to crockpot.</li><li>Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the crockpot.</li><li>Add all remaining ingredients EXCEPT for the peas, cornstarch mixture and 2 tablespoons of cold butter.</li><li>Cook on low for 7 1/2 - 8 hours OR high for 3 1/2 - 4 hours, until the vegetables are softened and the potatoes are fork tender.</li><li>Add the peas the last 15 minutes of cooking.</li><li>To thicken, combine 1/4 cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.</li><li>Turn off the heat. Remove the bay leaves. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.</li><li>Add 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce for an even darker color.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-37786874892589884002022-10-21T15:28:00.000-04:002022-10-21T15:28:20.618-04:00Cranberry Relish<p>This recipe is my son-in-law's, Luke's, maternal grandmother's recipe. It has been a staple at Beth and Luke's Thanksgiving dinner as long as they have been hosting and is a delicious side dish. I can't wait to make it for our first Thanksgiving in Florida!</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>2 cups raw cranberries</li><li>2 large apples, cored</li><li>2 large oranges with peel</li><li>2 cups sugar</li><li>1 - 20 oz. can crushed pineapple in pineapple juice</li><li>pinch of salt</li></ul><div><u>Directions</u>;</div><div><ol style="text-align: left;"><li>Grind all ingredients together (I use a food processor).</li><li>Let stand in refrigerator.</li><li>Stir 2 times each day.</li><li>The longer it sets, the better it is. ;)</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-8627186958005243472022-09-24T14:12:00.003-04:002022-09-24T14:12:57.521-04:00 Slow Cooker Buffalo Chicken Dip<p>My dear new Cason Hammock friend, Nancy, brought this dip to our home for a gathering. Oh, my goodness!!! We kept eating this almost to the point of not being able to eat our entree. She's a great cook!!!</p><p>Prep Time: 15 mins | Cook Time: 1 hr | Servings: 24 servings </p><p><b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>2 pounds cooked chicken shredded</li><li>1 pound cream cheese cubed</li><li>2 cups ranch dressing</li><li>1 1/2 cups Frank’s Red Hot Wing sauce Wing sauce, not regular hot sauce</li><li>4 cups shredded cheddar cheese</li></ul><p></p><p><b><u>Directions</u>:</b></p><p></p><ol style="text-align: left;"><li>Place all ingredients into the slow cooker and heat on high for about an hour, until everything is melted.</li><li>Give it a stir a few times along the way.</li><li>Turn heat to low or warm while serving.</li></ol><p></p><p><b>Notes:</b></p><p>Serve warm with tortilla chips and celery sticks.</p><p>Store leftovers covered in the fridge, it warms up really well, either back in the slow cooker or in the microwave.</p><div><br /></div><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-1671347354980280662022-09-17T09:17:00.001-04:002022-09-17T09:17:09.698-04:00Easy Mexican Appetizer<p>My friend, Lori Little, is an awesome cook. And.....sometimes she's good at coming up with quick ideas for parties. She has brought this simple and delicious appetizer to my house many times. It's enjoyed by all, and she always returns home with an empty plate. It's a perfect appetizer for a Mexican dinner too!<b> </b></p><p><b><u>Ingredients</u>:</b></p><p></p><ul style="text-align: left;"><li>8 oz. bar cream cheese, softened</li><li>salsa</li><li>shredded cheese</li><li>scallions, cut up</li><li>sliced black olives</li></ul><div><b><u>Directions</u>:</b></div><div><ol style="text-align: left;"><li>Spread softened cream cheese on serving plate.</li><li>Spread salsa on top of cream cheese.</li><li>Sprinkle shredded cheese on top of salsa.</li><li>Sprinkle scallions on top of shredded cheese.</li><li>Sprinkle black olives on top of scallions.</li><li>Serve with tortilla chips, Scooples, or Fritos.</li></ol></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-74047318389648348552022-08-26T15:10:00.003-04:002022-08-26T15:10:30.485-04:00Chicken Casserole<p> Here's another recipe I got from my friend, Evelyn. I think it's going to be a keeper.</p><p>Cook and debone 3 pounds of chicken. (I will probably use a rotisserie chicken. ;). Put chicken in the bottom of a 9x13 casserole dish.</p><p>Combine the following:</p><p></p><ul style="text-align: left;"><li>1 can cream of chicken soup</li><li>1 can cream of celery</li><li>1 small can evaporated milk</li></ul><div>Pour over chicken.</div><div><br /></div><div>Top with 1 small package of Pepperidge Farm dressing. Pour 1 can of chicken broth over dressing.</div><div><br /></div><div>Bake at 400° for 15-20 minutes</div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-80263648291151148232022-08-26T15:06:00.001-04:002022-08-26T15:10:50.199-04:00Sylvia's Rice Dish<p>My new friend in The Villages, Evelyn, shared some recipes from her church's recipe book. Here's one that is similar to my dear friend, Suzie's, recipe. It's yummy!</p><p></p><ul style="text-align: left;"><li>3/4 stick margarine</li><li>1 large onion, chopped.</li></ul><p></p><p>Saute the chopped onion for 10 minutes in a covered casserole dish.</p><p>ADD:</p><p></p><ul style="text-align: left;"><li>1 can mushrooms, drained</li><li>1 cup rice (uncooked)</li><li>1 tsp. salt</li><li>1 can beef consomme</li><li>1/2 cup water</li><li>dash of pepper</li></ul><div>Stir & bake at 325° in covered dish for 1 hour.</div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-57202352587075744132022-01-18T16:14:00.001-05:002022-01-18T16:14:49.716-05:00Rosemary Roasted Chicken and Vegetable<p> Thanks, Luke, for another great recipe!</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>2 sweet potatoes, peeled and cut into 1" cubes</li><li>2 red bell peppers, cut into 1" cubes</li><li>1 onion cut into 1" cubes, layers separated</li><li>10 oz. jar artichoke hearts</li><li>salt & pepper to taste</li><li>2 tsp. chopped fresh rosemary</li><li>2 chicken breasts, cut in half, crosswise</li><li>1 tsp. lemon zest</li><li>lemon wedges for serving</li></ul><p></p><p><u>Directions</u>:</p><p></p><ol style="text-align: left;"><li>Preheat oven to 425°.</li><li>Place sweet potatoes in shallow bowl & microwave 2 minutes.</li><li>Coat 9"x13" pan with cooking spray.</li><li>Combine potatoes, peppers, onion & artichoke hearts in the pan. Sprinkle with salt & pepper, drizzle with 1/4 tsp. of olive oil, & 1 1/4 tsp. rosemary.</li><li>Stir to coat.</li><li>Move the vegetables to the sides, leaving a 4" path down the center of the pan.</li><li>Place chicken down center of pan. Brush with oil & sprinkle with remaining rosemary (approximately 3/4 tsp.)</li><li>Bake for 45 minutes or until chicken is 160°. </li><li>Stir lemon zest into vegetables & combine.</li><li>Plate & enjoy!</li></ol><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-57473475312959417292022-01-18T16:01:00.000-05:002022-01-18T16:01:13.447-05:00Creamy Tomato Tortellini with Sausage<p> We are staying with our daughter, son-in-law & granddaughter while we are awaiting the closing of our new home in The Villages, Florida. I must say our son-in-law has cooked some amazing dinners! This recipe is one I HAD to get from him...truly restaurant quality!</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>1 lb. cheese tortellini</li><li>4 links Italian Sausage (either remove the casing or slice the sausage</li><li>2 - 15 oz. cans diced tomatoes</li><li>1/2 onion, finely chopped</li><li>1.5 or 2 tsp. garlic cloves</li><li>8 oz. block cream cheese, cubed</li><li>approximately 6 oz. baby spinach</li></ul><p></p><p><u>Directions</u>:</p><p></p><ol style="text-align: left;"><li>Bring water to boil and cook tortellini according directions.</li><li>In large skillet, brown sausage. Drain fat if needed.</li><li>Add tomatoes, onion, garlic & spinach to browned sausage, and stir in cubed cheese until incorporated.</li><li>Drain tortellini. Add to sauce. Toss & serve.</li></ol><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-86689687282230472622022-01-09T11:37:00.002-05:002022-01-12T10:54:33.991-05:00Mama Sherri's Brownies<p> Although my grandchildren call these delicious brownies "Mama Sherri's Brownies", the reality is that I got this wonderful recipe from a colleague when I started teaching in the early 1980's. Thanks, Chris Dever! These brownies have been a hit since I started making them.</p><p></p><ol><li>Preheat oven to 300°.</li><li>Spray 9"x13" pan with Pam.</li><li>Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.</li><li>Add the following to the melted butter/cocoa mixture: 2 cups sugar, 1 cup flour, 1 teaspoon vanilla & 4 well-beaten eggs.</li><li>Pour mix into 9"x13" pan.</li><li>Bake for 35-45 minutes.</li><li>Frost with a tub of ready-made frosting.</li></ol><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0tag:blogger.com,1999:blog-4305889642076867833.post-10253982748302822122021-11-07T06:40:00.002-05:002021-11-07T06:40:30.276-05:00Make Ahead Mashed Potatoes<p>(Prep time: 40 minutes ~ Baking time: 30-45 minutes)</p><p><u>Ingredients</u>:</p><p></p><ul style="text-align: left;"><li>5 pounds russet or baking potatoes</li><li>1 stick salted butter</li><li>1 cup sour cream</li><li>8 oz. cream cheese, softened</li><li>1 teaspoon salt, or to taste</li></ul><div><u>Directions</u>:</div><div><ol style="text-align: left;"><li>Peel and rinse potatoes.</li><li>Cut potatoes into 2-inch pieces.</li><li>Put cut up potatoes in a large stock pot and cover with water.</li><li>Boil potatoes until they are fork tender (approximately 18-20 minutes)</li><li>Drain potatoes and add remaining ingredients.</li><li>Thoroughly mix all ingredients with a mixer.</li><li>Taste and adjust amount of salt if necessary.</li><li>Transfer mashed potatoes to a shallow baking dish (9x13) and cover with foil.</li><li>Right before baking, I usually drizzle melted butter on top of potatoes.</li><li>Bake at 350° for 30 - 45 minutes or until hot.</li></ol><div>*** This delicious recipe was borrowed from www.makedinnereasy.com.</div></div><p></p><div class="blogger-post-footer">Thanks for visiting!
~ Sherri</div>Sherrihttp://www.blogger.com/profile/05739403770285004916noreply@blogger.com0