Magnolia Mom

Servings: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb top sirloin steak or boneless skinless chicken breast

Directions:
Marinade for 24 hours.
Grill until cooked thoroughly.
Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.

Popularity: 9% [?]

Ingredients:
3 cups of mashed sweet potatoes
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup milk
1/2 cup margarine, melted
dash of cinnamon

Topping:
1/2 cup flour
1 cup chopped pecans
1/2 cup brown sugar
1/3 cup margarine – slightly softened

Directions:
I start by putting sweet potatoes in food processor to ensure there’s no big chunks of potatoes.
Mix together with other ingredients.
Pour in 8×12 or 9×13 inch casserole dish after spraying non-stick spray to ensure easy clean up.

For topping:
Mix together pecans, sugar, & flour until mixed well then add in butter and stir.
Sprinkle on top.
Bake at 350 for 30 minutes.

Originally Posted 5/25/2006

Popularity: 46% [?]

I am reposting this so it will come up the top of blog entries for Kelly’s Korner Show Us Your Life entry. This is one of my favorite recipes. I do it or some variation of it nearly ever Christmas. It’s easy and yummy.

Servings: 36
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes

Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1 1/2 cups chopped pecans
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
3 eggs, beaten
2 tablespoons lemon juice from concentrate

Directions:
1. Preheat oven to 350 degrees F. In medium-sized bowl, combine flour and brown sugar; cut in butter until crumbly.
2. Press mixture on bottom of ungreased 13×9-inch baking pan. Bake 10 minutes.
3. Meanwhile, combine pecans, condensed milk, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set.
4. Cool. Cut into bars. Store covered at room temperature.

Nutrition Info
Calories: 145
Total Fat: 7.8g
Cholesterol: 28mg
Sodium: 48mg
Total Carbs: 11.1g
Dietary Fiber: 0.7g

~Adapted from All Recipes
Original post on May 25, 2006

Popularity: 27% [?]

Servings: 6
Prep Time: 25 minutes
Cooking Time: 50 minutes

Ingredients:
1 lb. lean ground beef
4 pieces of chopped bacon
1 small chopped onion
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust (I used my homemade dough)

Directions:
Preheat oven to 400°F.
Brown ground beef with bacon and onions in large skillet on medium-high heat; drain.
Return meat mixture to skillet.
Add Velveeta; cook until melted, stirring frequently. Cool 10 min.
Roll out dough

Top with meat mixture.

Roll up and place them seam-side down.

Bake 20 to 25 min. or until golden brown.

~Adapted from Kraft

Nutritional Information
Calories: 420
Total fat: 18 g
Saturated fat: 8 g
Cholesterol: 80 mg
Sodium: 1050 mg
Carbohydrate: 35 g
Dietary fiber: 1 g
Sugars: 6 g
Protein: 28 g
Vitamin A: 8 %DV
Vitamin C: 0 %DV
Calcium: 30 %DV
Iron: 20 %DV




Now available: Printable Version

Popularity: 7% [?]

Servings: 5
Prep Time: 15 minutes
Cooking Time: 0 minutes

Ingredients:
4 ripe avocados
½ red onion, minced (about 1/2 cup)
3 tablespoons cilantro leaves, finely chopped
2 tablespoons of fresh lime or lemon juice
1 can of chopped tomatoes
salt & black pepper (to taste)

Directions:
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Mash the avocado with a fork. For a smoother guac put in food processor and blend quickly.
Add ingredients and stir.
Cover securely with siran wrap to prevent discoloration.
Refrigerate until you’re ready to serve.
Serve with tortilla chips

Popularity: 2% [?]

Servings:
Prep Time: 5 minutes
Cooking Time: 0 minutes

Ingredients:
1/2 red onion, sliced very thinly
1 cup of carrots, chopped
1 cucumber, sliced (I remove skin)
3 tbsp of red wine vinegar
2 tbsp of EVOO
1 tbsp of lemon juice
1 tsp of Splenda

Directions:
Cut all vegetable to desired size. Mix in all other ingredients and refrigerate for 20 minutes. The longer you leave it to marinade the stronger the onion flavor will be though out the salad.

Popularity: 3% [?]

Servings: about 20 biscuits
Prep Time: 10 minutes
Cooking Time: 15-25 minutes

Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
1 cup buttermilk – I never have buttermilk so I just add a tablespoon of vinegar to cup of milk and mix

Directions:
Mix flour, baking powder, baking soda, and salt.
Cut in shortening.
Add buttermilk; mix well until velvet-y texture.
Roll out until ½-inch thick and cut.
Spray pan lightly.

Bake at 450°F for 15-25 minutes.
Brush tops of biscuits with butter

~Adapted from recipezaar

Popularity: 3% [?]

Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:
1 cup flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 cup old fashioned oatmeal
1 cup chopped apples, pared
1 egg
1/2 cup milk
1 tsp. cinnamon
1 cup walnuts

Directions:
Preheat oven to 425 degrees.
Sift together dry ingredients except for oatmeal, walnuts, and apples.
Beat egg and milk together; add to flour mixture.
Stir in oatmeal, walnuts, and apples
Spoon into greased muffin tins.
Bake for about 10 minutes.

~Adapted from Cooks.com

Popularity: 6% [?]

Servings: 10
Prep Time: 15 minutes
Cooking Time: minutes

Ingredients:
1/2 cup hot fudge ice cream topping, divided
1 Graham Pie Crust or Oreo Pie Crust (6 oz.)
1 tub (8 oz.) Whipped Topping, thawed, divided
1-1/4 cups cold milk
2 pkg. (4-serving size each) Jello Oreo Flavor Instant Pudding

Directions:
1. Remove 2 Tbsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 min.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
3. Freeze 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 Tbsp. fudge topping. Store leftover pie in freezer.

~Adapted from

Nutrition Info
Calories 320
Total fat 12 g
Saturated fat 6 g
Cholesterol 5 mg
Sodium 450 mg
Carbohydrate 50 g
Dietary fiber 0 g
Sugars 33 g
Protein 2 g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

Popularity: 4% [?]

Servings: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
4 boneless skinless chicken breast halves cut into bite size pieces
4 teaspoons Cajun seasoning (I used Slap Ya Momma)
4 tablespoons Olive Oil
2 cups heavy cream (more if needed)
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
8 ounces Penne pasta
Grated Parmesan cheese

Directions:
1. Cook pasta as directed.
2. While the pasta is cooking, place chicken and Cajun seasoning in a bowl and coat evenly
2. In a large skillet over medium heat, saute chicken in olive oil until almost tender, about 5 to 7 minutes.
3. Reduce heat.
4. Add cream and seasoning; heat through.
5. Add pasta and toss; heat through.
6. Sprinkle Parmesan cheese

~Adapted from CD Kitchen

Popularity: 5% [?]