Turkey Stuffing Roll-Ups

1 pkg. stuffing mix

1 can condensed cream of chicken OR cream of celery soup

3/4 cup milk

1 pound sliced deli smoked turkey

1 can (2.8 oz) French's onions, crushed

*Prepare stuffing mix according to package directions. In a bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. Roll up and place in a greased 9 x 13 baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.

Chicken Tortilla Soup

2 cans cream of chicken soup
2 cans milk
1 c. salsa
4 oz. Pepper Jack cheese, shredded
1 large chicken breast, cooked and cut up (or you can use 1 large can of chicken)

Mix ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer 30 minutes, or until thoroughly warmed up. Serve topped with tortilla chips and cheddar or Pepper Jack cheese.

It's so easy and so good! In fact, it's what's for supper tonight.

Pistachio Bundt Cake

I got this receipe from a co-worker. It is an oldy but a goody--especially if you like pistachio!

1 package white cake mix
4 eggs
1 cup water
1/2 cup vegetable oil
1 (3.4 oz) package pistachio instant pudding mix
green food coloring, optional

1/2 cup Hershey's chocolate syrup

Mix first five ingredients for 10 minutes, beating slowly. Add one drop of green food coloring if desired. If you added the food coloring, mix it in.

Pour 1/2 of the batter into a well greased bundt pan. Add chocolate syrup to remaining batter and mix until incorporated. Pour over top of green batter (batter already in bundt pan).

Bake at 350 degrees for 45 minutes. Put foil over top and bake 5-10 minutes more until a toothpick comes out clean.

They're right, they ARE good!

Hello everyone! My first post on here isn't exactly anything new, but a recommendation to listen to the other ladies on here. Those sugar cookies Connie and Angela have been talking about? Make them. Eat them. Give them away to your neighbors. Sell them. They are delicious! They remind me of those round super-thick sugar cookies with super-thick frosting that grocery stores sell decorated for each holiday. I love those things. If you make these nice and thick, then goop on the frosting, watch out. You won't be able to eat just one. In fact, you'll wonder if the Easter Bunny took a basket of cookies home with him, but then that ache in your gut will remind you that you overdid it yesterday.

Angela, your beautiful frosting job inspired me, so I totally copied you. And Connie, thanks for sharing this great recipe! We even used an egg substitute since my son has an egg white allergy, and they turned out really awesome (for each egg, I use 1 Tbsp water, 1 Tbsp vinegar, and 1 tsp. baking powder).

I'm more of a prose lady I guess, but I will share recipes when I have the time! Please don't kick me off this blog!

A small assortment from a large batch!

Pork Medallions in Mustard Sauce

We enjoyed this last night and it was delicious. It looks fancy even though it is really quite simple. It's good if you need to feed several people and wow them too.

2 T vegetable oil
2 T coarse-grained mustard
1/2 t salt
1/2 t coarsely ground pepper
1 1/2 pounds pork tenderloin
1/4 cup dry white win or chicken broth (I didn't even use this ingreident or the step that calls for basting and it turned out awesome!)
Mustard Sauce (recipe follows)

Stir together first 4 ingredients. (I've found it best to double the marinade in order to cover the both roasts) Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Seal bag; chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.

Bake at 450 for 15 minutes. Reduce temp to 400; bake 15 minutes or until meat thermometer inserted into thickest portion says 160, basting with wine every ten minutes. (Basting not essential, I found). Slice and serve with mustard sauce.

(Note: you really don't want to overcook this, it should be slightly pink inside in order to be tender. Temperature reading more important/accurate than cook time.)

Mustard Sauce 1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 t salt1/8 t ground white pepper (black is fine)

Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Stir in remaining ingredients and cook 1 minute.

a few notes: the recipe said not to let it boil, but that was nearly impossible! simmer is okay, just don't let it scald. And I cooked for the 20 minutes and it didn't ever reduce but didn't affect the taste of the sauce. It is yummy!

Sweet and Sassy Ribs

2 pounds pork loin back ribs
1 cup carbonated cola drink
2 Tablespoons packed brown sugar
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne)
2 cans (16 ounces each) baked beans, undrained
1/4 cup water
2 Tablespoons cornstarch
sliced green onions, if desired

Directions:
1. Spray inside of 3 to 4 quart crockpot with cooking spray or use a crock pot liner. Cut ribs to fit in crockpot. Mix remaining ingredients except for water, cornstarch, and onions in medium bowl; pour over ribs.

2. Cover and cook on low heat setting 7 to 8 hours.

3. Remove ribs and beans from crockpot; keep warm. Mix water and cornstarch; stir into mixture in crockpot. Increase heat setting to high. Cover and cook about 15 minutes or until sauce is thickened. Serve sauce over ribs and beans. Garnish with onions, if desired.

My notes:
I use whatever ribs and cola I happen to have on hand. Usually, we have the ribs and I have to buy the cola so get something you like! For the beans I usually buy the bigger, more economical can. Use whatever flavor of beans is your favorite. We love Busch's Baked Beans with bacon and brown sugar but you can use any flavor you want. Cook on low. Do not try to rush the ribs by cooking on high. I did that once and never again--in my opinion they were pretty tough but Dave and my parents thought that they were good. I still think that they were just being kind. I have never used the sliced green onions and I think these ribs taste great. But if you don't like beans then this is not the recipe for you. These ribs are great served with salad, bread, and baked potato (and a bunch of other options). Benjamin would say you need to have canned peaches--lately he can't get enough of them!

My Search is Over

Thanks to Connie, I have finally found the PERFECT sugar cookie! These are awesome!