My Top Ten Favorite Recipes

As I was linking up my weekly recipe post yesterday, I thought it might be a good idea to organize some of our favorite recipes that I use on a regular basis so I can keep them all in one place. As I was doing that, I realized ten of those would make a great “Top Ten Tuesday” post. 😉 Some of these are my own recipes and some are from other bloggers or websites. So here they are (In no particular order), ten of my all-time favorite recipes:

1. Baked Chili Cheese Dip. Oh, so good and not just good for Super Bowl parties!! I can almost eat the whole thing myself. (But I do share it, promise. 😉 ) Thanks, Sarah!

2. My Slow-Cooker Chili. Okay, obviously I’m partial to this one. However, It is ALWAYS a hit when I make it – even with those who aren’t big fans of chili.

3. Corn Pone. I am forever indebted to my friend Rita for this recipe. (Btw, it’s a great complement to the chili recipe above!)

4. No-Knead Crusty White Bread. If you are intimidated with the idea of making yeast bread, but have always wanted to try it, this is the perfect recipe to start with. This bread recipe is complements of King Arthur Flour.

5. Basic Brine for Chicken. This isn’t a recipe per se, but since I tried brining my chicken using this brine recipe that I found on the Bargains to Bounty, I’ve been hooked. I don’t grill much, but I have been using this recipe to brine my chicken (and cornish hens!) before roasting and it has made a huge difference in my poultry! I can now have the crispy skin that I love while keeping the inside moist and delicious.

6. Sausage, Peppers and Potatoes. I owe this fabulous dish to my mother-in-law. It is a staple (practically weekly) recipe in our home. Both my husband and son get excited when I make this, which is crazy, because it is one of the most simplest dish anyone could make!

7. Apple Butternut Squash Soup. This delicious soup is courtesy of Sandra Lee from the Food Network. My son doesn’t like butternut squash at all, but will eat this soup, thanks to the sweetness of the applesauce.

8. Caramelized baked chicken. The only thing I can say about this allrecipes.com chicken is YUM. 😉

9. My mother-in-law’s Cheese Cake. I can’t NOT include my mother-in-law’s cheese cake recipe in this list -even if I only make this once or twice a year. It is “da bomb”!

10. Homemade Pizza. My husband isn’t a big fan of homemade pizza, but I make this when he is working late and it’s just my son and me, because we love it. We use Money Saving Mom’s pizza dough because it is quick, easy and delicious. (Our favorite topping is cheese and pineapple – which drives my Italian hubby crazy! It’s just not authentic Italian pizza to him. 😮 )

Have a favorite recipe or recipes? Do share a link to it in the comments!

(Linked to Top Ten Tuesday and WFMW.)

Dump Cake

I’m not sure where I got this recipe, but I’ve seen several versions of it around the ‘net and elsewhere. It is always a big hit. 🙂

Recipe: Dump Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 20 oz can crushed pineapple (with juice)
  • 1 can cherry pie filling
  • 1 stick butter, melted

Instructions:

  1. Spray a 9×13 pan with cooking spray.
  2. Dump in pineapple and spread in bottom of pan.
  3. Spoon cherry pie filling evenly over the pineapple.
  4. Sprinkle cake mix evenly over that.
  5. Drizzle melted butter evenly over all.
  6. Bake in a 350 oven for 1 hour or until done.
  7. Top each serving with vanilla ice cream or whipped cream, if desired.

Quick Notes

This cake comes out kind of like a cobbler. Have fun and experiment with different flavor combinations! Change up the fruit and cake flavors. Add nuts, coconut, chocolate chips, peanut-butter chips, caramel candy, etc.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Strawberry-Pineapple jello mold

Oven-fried chicken

Peanut butter play-dough

London Broil

This is a knock-off of a recipe I found online several years ago, but unfortunately, I don’t remember where:

Recipe: London Broil

Ingredients

  • 2 garlic cloves, crushed
  • 3 tablespoons balsamic vinegar
  • 4 tablespoon lemon juice
  • 2 tablespoons spicy mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon each basil, oregano, and thyme
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 3/4 cup olive oil
  • 1 (2 – 2 1/2) London Broil

Instructions:

  1. In a bowl, whisk together first 9 ingredients, and then pour into a large zip-lock bag.
  2. Put the meat in to the bag and seal, squeezing out the air.
  3. Swoosh the marinade around to coat the meat and marinate 8 hours to overnight.
  4. When you are ready to cook, discard marinate and pat meat dry.
  5. Preheat the broiler, and when heated, broil the meat for 6-8 minutes per side for rare, or longer for desired cook-ness.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Slow-cooker Chili

Pumpkin Bread

5 Can Soup

Ginger-Spice Cookies

I really like this ginger-bread style cookie recipe. It has a nice, but not overwhelming, spice taste to it.

ginger spice cookies

Ginger-Spice Cookies

Ingredients

In large bowl, sift together:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 ground ginger
  • 1/4 grounds cloves
  • 1/4 ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

In another bowl, mix together:

  • 1/4 cup melted butter
  • 1/2 cup warm molasses
  • 1/4 cup brown sugar

Instructions

1. Add wet ingredients to dry and mix well until combined and dough is formed.

2. Wrap dough in plastic wrap and refrigerate overnight.

3. When you are ready to bake, take the dough out of refrigerator and let rest for 15-30 minutes to make it easier to roll out.

4. Roll out to desired thickness and then cut into shapes using your favorite cookie cutters.

5. Decorate as you desire.

6. Bake in a preheated 350° oven for about six minutes.  Let cool for two minutes, and then transfer to wire rack to cool completely.

Enjoy!

(Linked to Recipe Roundtable and Works for me Wednesday.)

Mother-in-law’s Cheese Cake

I was always intimidated about the prospect of making home made cheese cake; but, that was until my mother-in-law shared her recipe with me. It’s actually quite simple – and delicious!

At my husband’s request, I’ll be making this for Thanksgiving so I thought I’d share it with you: (P.S. Make this cheese cake the day before you need it.)

Recipe: My Mother-in-Law’s Cheese Cake

Ingredients

  • 1 lb cream cheese (softened)
  • 1 lb creamed or small curd cottage cheese
  • 1/2 lb (2 sticks) butter
  • 1 pt sour cream
  • 4 eggs
  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla

Instructions

  1. Grease the bottom of spring-form pan and set aside.
  2. Preheat oven to 350.
  3. Using a fork, smash the butter and cream cheese in a large bowl.
  4. Add the rest of the ingredients, mix together and then blend in a blender about one cup at a time until smooth. (As you finish blending, pour directly into the prepared spring-form pan.)
  5. Put the filled spring-form pan into a larger pan and fill the larger pan with 2 cups of water.
  6. Bake in the preheated oven 1 – 1 1/4 hours.  The cheese cake should giggle a little in the middle when done (don’t let it brown!).
  7. When done, take the spring-form pan out of the larger one and set aside for one (1) hour.
  8. Cover and then refrigerate overnight.

Microformatting by hRecipe.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Simple Roast Chicken

Sausage, Peppers and Potatoes

Peanut Butter Play Dough

Shepherd’s Pie Recipe

My contribution to this week’s recipe roundtable is one of our favorites: Shepherd’s pie*. It is a frugal and tasty meal that’s easy to put together. I’ll often put it together earlier in the day and the just throw it in the oven to bake it off at dinner time.

Recipe: Shepherd’s Pie

Ingredients

  • 2 lbs cooked ground beef or turkey (I usually season my beef with salt, pepper and garlic powder)
  • 2 cans green beans, drained
  • 1 can tomato soup, NOT watered down
  • 2-3 cups prepared mashed potatoes
  • Grated cheese, to taste

Instructions

  1. Layer the beef at the bottom of a 9×13 dish.
  2. Layer the green beans on top of the beef.
  3. Layer the tomato soup on top of the green beans.
  4. Finally, layer the mashed potatoes on top of the tomato soup.
  5. Sprinkle grated cheese on top of mashed potatoes, if desired.
  6. Cook in a preheated 350° oven for 30 minutes or so until it is heated through and tomato soup is “bubbling” up.

Quick Notes

  • To half the recipe, use 1 lb of ground beef, 1 can green beans, and use up to the 1 can of tomato soup.
  • You can use fresh green beans, if you want. If you do, you might want to cook them separately first for a few minutes to start the cooking process first before adding to the pie. I’ve tried putting them in the pie without cooking them first but they didn’t soften and were too hard for the pie.

*I forgot to take a picture of the shepherd’s pie when I made it! Sorry! I will try and remember to take a picture next time I make it and post it. 🙂

(This post is also linked to Works for me Wednesday.)

Other recipes you may enjoy:

Deviled Eggs

Peanut Butter Playdough

Tasty Fruit Tarts

Sunday Snippets: A Catholic Carnival (October 10)

Here are my contributions for this week’s Sunday Snippets (hosted at RAnn’s blog):

Sunday: I shared a couple of personal angel stories since we recently celebrated the feast of St. Michael and our Guardian Angels.

Monday: My recipe for the week was a simple and delicious roast chicken.

Tuesday: For Top Ten Tuesday, I gave ten hostess gift ideas.

Wednesday: For Wordless Wednesday, I showed off the red velvet cake I made at the request of my husband.

Thursday: I shared my entry for the Simple Woman’s Daybook.

Friday: For Fearless Friday, I offered (and ask for) prayers for patience and gentleness.

The Perfect Roast Recipe

This recipe is a re-worked version of a roast recipe that was posted a few years ago on a Catholic forum that is now defunct. The roast comes out so tender you don’t need a knife!

Recipe: The Perfect Roast

Ingredients:

  • 3-4 lb Rump or chuck roast
  • 2 onions, sliced
  • 2-3 carrots, cut in chunks
  • 2-3 celery cut in chunks
  • 2-3 dashes of Worcestershire sauce
  • 1/4-1/2 cup water
  • Garlic powder, to taste

Instructions:

wrapped roast

  1. Sprinkle the roast with salt & pepper and then brown all sides of roast in a skillet with a little olive oil.
  2. Put the browned roast on tin foil. (Fold the tin foil to make a little “bowl”.)
  3. Sprinkle roast with the garlic and put the vegetables on/around the roast.
  4. Add the water and Worcestershire sauce.
  5. Wrap the tin foil tightly around the roast/veggies.
  6. Put the roast in a preheated 250 degree oven for about 4 hours.
  7. Let the roast rest for about 10 minutes before unwrapping and transferring to a serving patter.

roast

Quick Notes:

  • The original recipe calls for sprinkling a package of onion soup mix over the roast, along with the other ingredients. We tried it both ways and prefer our roast without the soup mix, but you may like the roast with the soup mix.
  • You can easily adjust this recipe for any size roast. You will just need to adjust the cooking time depending on the size of your roast.
  • For best results, use a thermometer to check the done-ness of the roast: 145°F for medium-rare, 160°F for medium and 170°F for well-done.

(This recipe is linked up with the recipe roundtable and Works for me Wednesday.)

Tasty Fruit Tarts

If you haven’t noticed, I’ve been offering a different recipe each week.  Today’s recipe is one of my favorites. It is a fruit tart recipe that my aunt has been making for as long as I can remember. Traditionally she always made them for Thanksgiving and Christmas; but, now that I’m an adult and have the recipe, I don’t have to wait as long to get them. :mrgreen: Enjoy!

Recipe: Individual Fruit Tarts

Ingredients

  • 1 14oz can sweetened condensed milk
  • 1 package cream cheese, softened
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla 1 package individual graham cracker crusts
  • 1 can of your choice of fruit (pie) filling

How to:

  1. In medium bowl, beat cream cheese with hand-held mixer until light and fluffy.
  2. Beat in sweetened condensed milk, lemon juice and vanilla until well mixed.
  3. Spoon mixture into the tart shells and chill until firm.
  4. When ready to eat, spoon the fruit filling on top of the tart and enjoy. 🙂

Quick Notes

  • We usually have a few fruit filling choices available and allow each person to pick their own. Our favorites are cherry and blueberry.
  • For an extra sweetness, add a dollop of whipped cream on top!

(P.S. I haven’t made this in a while, so I don’t have a picture. Sorry!)

Other recipes you might like:

Quick and Easy Chocolate Cookies

Corn Pone

Deviled Eggs

(Linked to Recipe Roundtable. Go link up your recipe, too!)

Quick and Easy Chocolate Cookies

chocolate cookiesThis fantastic chocolate recipe (with a hint of peanut butter!) can be found on page 23 in “Jiffy’s” recipe book. My son and I made these on Friday and so enjoyed them! They are perfect if you need a little chocolate fix. 🙂

Recipe: Quck and Easy Chocolate Cookies

Ingredients

  • 1 package “Jiffy” chocolate muffin mix
  • 3 tablespoons butter, softened
  • 2 tablespoons peanut butter
  • 2 tablespoons sugar
  • 1 egg
  • 1/3 cup chocolate chips

Instructions

  1. Cream butter and peanut butter together.
  2. Add the sugar and egg to the butter/peanut butter mixture and beat until creamy.
  3. Stir in muffin mix and chocolate chips.
  4. Drop by tablespoons on ungreased baking sheet.
  5. Bake in a preheated 350° F oven for 10-12 minutes.

Quick Notes

Check the cookies after 8 minutes. I have an electric oven, which may have baked them quicker, but 8 minutes was sufficient to bake them through.

Here’s a picture of Andrew enjoying some cookies. Trust me, they are quite good!

cookie fun

Other recipes you might like:

Peanut Butter Play dough

Peas and Macaroni

Sausage, Peppers and Potatoes