Cooking and crafting in the country
1 Butter Pecan Cake Mix
2 eggs
3 bananas
1/4 cup chipped pecans
Blend all ingredients well with electric mixer.
Pour evenly into five mini bread/cake pans.
Bake at 350 for 45 minutes.
Can add 1/4 to 1/2 cup any mix ins.
Can use two large bread/cake pans.
2.5 lbs Yukon Gold potatoes, sliced medium thin
1/2 to 1 cup onions, chopped
1/2 stick margarine, chipped
McCormick Perfect Pinch Garlic/Bell Pepper
Layer potato slices in the bottom of 9 x 13 pan.
Sprinkle onions on top.
Place chips of butter over all.
Sprinkle with Perfect Pinch.
Cover with foil and bake at 375 for 60 minutes.
Stir halfway way through baking and before serving.
Top with sour cream, gravy, shredded cheese etc.
Delicious plain also!
(Adapted from several online recipes)
Frozen Stouffers Spinach Souffle, microwaved per instructions
1 roll of Crescent Rounds
Spicy Pimento Cheese from HEB Deli (couple of heaping spoonfulls)
Cream Cheese (heaping spoonfull)
Grated Cheese (your choice of flavors)
Bake bisuits until lightly brown in cupcake pan.
Remove from oven and use a spoon to press down the middle, making a cup shape.
Leave in cupcake pan at this point.
Return to oven to finish browning.
Turn off oven, remove pan and let cool.
Mix souffle, pimento cheese and cream cheese.
Add more cheeses to taste if needed.
Spoon into biscuit cups.
Top with grated cheese.
Return to oven until cheese melts.
1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine
12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese
Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.
Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛
1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans
Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.
Delicious with Butter Pecan Cake (I use a mix)
Wash and dry potatoes.
Rub well with oil.
Prick several times.
Sprinkle coarse salt heavily on the potatoes.
Bake at 400 for 90 minutes.
Fluff up and add butter, cheese, sour cream, salt, bacon bits etc.
I usually bake a couple extra to sautee in butter with onions and green peppers the next day. Dont add anything to these, just keep plain.
1 egg
1 can reg corn, drained
1 can creamed corn
4 oz mild green chilies, drained
1/4 cup pimentos, drained
1 1/2 cups shredded cheese
1/2 stick melted margarine
1/4 cup frozen onions, thawed
1/2 cup cream cheese (whipped version)
1/4 cup cottage cheese
1/4 cup sour cream
1 pkg cornbread
1/4 cup sugar
Mix all ingredients.
Bake in buttered 8 X 8 casserole dish at 350 for 80-90 minutes.
Allow to cool at least 15 minutes before serving.
1/2 cup flour
1 cup brown sugar ( I used dark)
2/3 cup butter, softened ( I used unsalted)
2 eggs, beaten
1/2 capful of real vanilla extract
1 cup chopped pecans
Spray mini muffin pan with Pam Baking Spray with flour
(I used the nonstick pan)
Blend flour and sugar.
Add butter.
Add eggs and vanilla extract.
Add pecans last, making sure all ingredients are completely blended.
Use a small scoop to fill each muffin well 2/3 full.
Bake at 350 for 15 minutes.
Ovens may vary so check to make sure muffins are not getting too brown.
Let rest for 10 minutes, then remove from pan.
These popped out with NO sticking at all.
Makes 24 mini muffins.
20 oz can Bush’s Brown Sugar Hickory Baked Beans
15 oz can Ranch Style Beans
1 cup frozen peppers and onions, thawed and patted dry
1/4 cup Sweet Baby Rays Hickory Brown Sugar BBQ sauce
1/4 cup brown sugar
Mix all ingredients and pour into 2 qt baking dish.
Bake at 350 for 60-90 minutes, until thick.
Stir several times while baking.
Let rest for 15 minutes before serving.
3 ripe bananas, mashed
2 eggs
1 yellow cake mix
Combine all ingredients and mix well.
Add 1 cup of mix ins, if wanted.
(Brickle, pecans, chocolate chips, etc. all chopped fine)
Bake at 350 for 40 minutes in two bread pans.
Can sub any other flavor of cake mix.
This is just the basic recipe that you can build on, or not.
1 package of 7 oz sweet cornbread mix
1 stick butter, melted
1 cup sour cream
1 small can green chilies, drained
1 can corn, drained
1 can creamed corn
2 eggs
grated mozzarella cheese
Mix all ingredients (except cheese) with hand mixer and pour into 9 X 13 baking pan.
Sprinkle cheese on top.
Bake at 350 for 45 minutes.
Leave in oven while oven cools down for 10-15 minutes.
Remove and cool on counter to finish firming up.
This is my version, there are too many online identical versions to give credit.
Basic recipe is the same as above, just no cheese or chilies.
Try your own add ins, possibilities are endless! Chopped onions, black olives, sweet peppers, etc.
1/2 cup Bisquick
2 eggs
1 cup milk
1 cup mozzarella cheese, grated
1 can Veg-All, drained
1 small can mild chilies, drained
1 cup Beyond Meat, browned OR
1 cup any cooked veggie
Stir together all ingredients.
Pour into greased large pie plate.
Bake at 375 for 45 minutes.
Cover with foil then remove half way through to prevent over browning.
Top with sour cream and chopped tomatoes/black olives.
Country Life At Gray Gables 