Touchdown Treats Free on Amazon, Barnes & Noble & iTunes

As a special promotion, Touchdown Treats! is free to download from major online e-bookstores until the end of March.

Touchdown Treats! is a cookbook filled with 50 quick & easy dips and cheese ball recipes for great party spreads.

TouchdownTreats (2) (427x640)These taste sensations will make your next party the most delicious ever! Tried-and-true recipes for tantalizing treats will turn heads and delight your guests.

You’ll be dancing in the end zone once your family and friends try these kicked-up dishes!

Perfect for game day or other occasions when you need appetizers — like Thanksgiving, Christmas parties, New Year’s Eve, Super Bowl parties, or even birthday parties.

Don’t be caught off sides with a boring old dip ever again.

Dips are a standard offering at any casual party because they are easy to prepare, fun and delicious to eat, and they can be easily expanded to serve any number of people. Unfortunately, there are a handful of acceptable but not fabulous dips that are standards at most parties.

These recipes will explode your dip choices with fun and fantastic new choices. Spice up your menu with these new ideas.

This book doesn’t contain every single dip ever invented, making you sort through hundreds of recipes to find a good one. It contains a handful of gems that will soon become your new favorites. Only 99 cents.

See Touchdown Treats! at Amazon, Barnes & Noble, or Apple!

 

Advertisements

Enchilada Casserole Update – Even Better

I shared Jan’s much requested Enchilada Casserole recipe here last fall. But when I tried to make it, it just wasn’t quite right. It was delicious, but Jan’s was still better. So I went back to the source and picked up a couple of tips (and secrets). So I’m updating the recipe and adding pictures. I actually remembered to get the camera out when I was making it the other day.

Here’s the new version of the recipe. If you haven’t tried it – put it on your grocery list. Your family will thank you! The batch in the photos is a double batch. It reheats wonderfully.

Jan’s Enchilada Casserole

1 pound ground beef

1 medium onion (chopped)

1 small can green chilis (chopped)

1 can medium-flavor enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can of milk

1/2 bag tortilla chips (crushed)

Grated mild cheese (cheddar or Colby Jack)

1/8 to ¼ teaspoon chili powder

1/8 to ¼ teaspoon garlic powder

Brown ground beef with onion. Drain grease. Add in and stir together: enchilada sauce, green chilis, soups, and milk.

In a large casserole dish or Dutch oven, layer tortilla chips, meat mixture, then cheese. Repeat layers.

Bake at 350 until heated through. Time needed will depend on size of dish and depth of layers. Generally takes at least 45 minutes. It’s good to get the casserole bubbly hot and the cheese browning.

Notes: Can be made with a large can of green chilis. Recipe can be doubled for large groups.

We don’t usually use brand-names in recipes, so feel free to use any brands you like, but we prefer Old El Paso Medium Enchilada Sauce and Doritos chips in this dish.

Casserole reheats nicely in the microwave.

This casserole is not very spicy. For more heat, add some diced jalapeños or some hot pepper sauce.

If you love quick and easy Mexican food, check out 25 Quick & Easy Quesadilla Recipes. It’s full of delicious ideas and only 99 cents at Amazon, Barnes and Noble, iTunes, or Kobo.

 

Queso Grande Guarantees a Super Superbowl Party

Don’t forget that Sunday is Superbowl Sunday! It’s the last tailgate/football day of the season. It will be months before we see a lot of this food again. It’s also your last chance to wow your friends with a great dish.

If you are still debating what to take on Sunday, maybe you should try Queso Grande! Developed and adjusted over probably 20 football seasons, this is hands down the best darn queso you’ll ever find.

Queso Grande!

5 pound block processed cheese, like Velveeta
1 pound sausage (mild or hot)
1 medium onion
1 can black olives
1 can tomatoes and green chiles
1/4 cup chicken broth
1 teaspoon cumin
1 teaspoon seasoning salt
1 teaspoon garlic salt
Hot pepper sauce, to taste
Fresh or canned jalapeños, to taste

Pour can of tomatoes and green chilis and chicken broth into slow cooker and turn it to high or medium high. Chunk up cheese and place in cooker.

Brown sausage in skillet, then add onion and continue cooking until onion clarifies. If sausage was fatty, pour off some grease, and then add sausage and onion to slow cooker.

Slice or chunk up olives and add to slow cooker. Mix in spices.

Reduce heat to medium and heat through, stirring occasionally. Taste to ensure it is correctly spiced for your family and adjust seasoning. Once mixture is fully melted, be sure to turn cooker to low so cheese won’t stick or scorch.

TouchdownTreats (2) (427x640)Tips: This dish is a party favorite with tortilla chips and it makes terrific tortilla rollup filling or quesadilla filling. Cooking it in a slow cooker makes it easily portable for transporting to parties.

The Queso Grande recipe is from Touchdown Treats! Quick & Easy Dip and Cheese Ball Recipes for a Winning Party by Ann Chambers.

This bestselling cookbook includes a linked table of contents for easy navigation and fun graphics to keep things entertaining. It’s available for only 99 cents at all the major e-tailers.

See it on Amazon here: http://www.amazon.com/dp/B005K1R2A0

See it at Barnes & Noble here: http://www.barnesandnoble.com/w/touchdown-treats-quick-and-easy-dip-and-cheese-ball-recipes-for-a-winning-party-ann-chambers/1112219423?ean=2940011496394

It’s on Apple here: https://itunes.apple.com/us/book/touchdown-treats!-quick-easy/id465246569?mt=11

 

Have a Fabulous New Year with Okie Hoppin’ John

It’s a longstanding belief, at least around these parts, that eating black eyed peas on New Year’s Day is good luck for the coming year. So, every year I make my version of Hoppin’ John. It’s a bit of a nuisance, but so worth it.

Okie Hoppin’ John

2 packages wild rice, cooked as directed

1 package Kielbasa sausage, cut into chunks

12 ounces Velveeta cheese

1 small carton sour cream

1 can chicken broth, divided

1 can black olives, sliced or chopped

1 tablespoon butter or cooking oil

1 large sweet onion or 2 bunches green onions, chopped

8 cloves garlic, minced

1 can black eyed peas with jalapeños, including juice

1 can black eyed peas with bacon, including juice

6-10 drops hot sauce, optional

Cook rice according to directions. While rice is cooking, sauté onions and garlic in butter or cooking oil.

Mix remaining ingredients except chicken broth in a slow cooker, adding the onions and garlic when they are ready. Add rice after cooking. Add about 1/2 can of chicken broth so the sauce is slightly runny and let it all sit in slow cooker on medium for at least an hour before serving. If sauce thickens too much, add another splash of chicken broth.

Notes: For added heat, add jalapeños or extra hot pepper sauce. Dish is also delicious with cooked bacon crumbled in it.

This dish is a wonderful way to start the New Year. It’s a southern superstition that eating black eyed peas on New Year’s Day is good luck for the coming year. However, many people don’t particularly enjoy black eyed peas on their own. In this Hoppin’ John, even the pickiest eaters will usually gobble them up.

FamilyHolidayFavorites10-15This recipe is from Family Holiday Favorites, only $2.99 on Amazon. The e-book contains 50 tried-and-true recipes gathered from several different families. The book is illustrated to maintain a festive appeal and has a linked table of contents for frustration-free navigation. Check it out here: http://www.amazon.com/dp/B005WDHL20

Claremore’s Hammett House Spreads Joy Through Amazing Pies

 

There is a special restaurant in Claremore, Oklahoma that is famous for its pies. For what it’s worth, everything on the menu is excellent, but the pies are over the moon!

Hammett House’ slogan, “As close to home cooking as it gets!” is an example of truth in advertising.

For any poor souls who may not live in Northeastern Oklahoma, keep reading! Hammett House is generous enough to include the recipes for three of their pies on the website, www.hammetthouse.com.

The restaurant has been a treasure in Claremore since 1969. And with food this amazing, their fame will doubtless continue to spread.

 

Sour Cream Raisin Pie

1 cup Sour Cream

1 cup White Sugar

2 Eggs

1 cup Raisins

½ tsp Cinnamon

¼ tsp Cloves

¼ tsp Salt

1 tbsp Butter

Cook until thick in a double boiler, then chill thoroughly (may be set in freezer to chill).

Pie Base:

1 (3 oz.) package cream cheese

½ cup powdered sugar

Mix well. Use 2/3’s of pie base to line bottom of 8″ pie crust, then pour filling on top and spread evenly. Take the remaining 1/3 of the pie base and mix with 4-5 cups of whipped topping. Top pie with whipped topping and base mixture, refrigerate.

 

German Chocolate Pie

4 cups Milk

¾ stick Butter

1 ½ cups Sugar

1 tsp Vanilla

1 Pinch of Salt

½ cup  Chocolate Chips

¾ cup Cornstarch

1 cup  Coconut

5 Egg Yolks

1 cup Pecans

Heat milk to scald. Mix sugar, salt, and cornstarch in a bowl, add dry ingredients to milk and stir constantly. Add one cup of mixture to egg yolks and stir. Add back to remaining milk and bring back to a boil for 1 minute, stirring constantly. Cook until thick. Add melted butter, vanilla, coconut, chocolate chips and pecans. Stir until one color. Cool shortly and put into 9″ baked pie shell.

Topping: Mix 4 cups stiff shipping cream with chocolate syrup to color.

Add 1/3 cup coconut and 1/3 cup pecans. Pile high on pie. Decorate with chocolate syrup.

 

Lemon Pecan Pie

6 Whole Eggs

1/3 stick  Oleo, melted (do not used “whipped” oleo)

2 ¼ cups White Sugar

¾ cup Pecan halves or pieces

1 tsp  Lemon Extract (juice of ½ lemon)

Mix ingredients in order given, but do not use a mixer or beat until frothy. Pour into 8″ unbaked pie shell. Put in preheated oven (350°) and bake about 10 minutes. Then cut oven temperature to 300° (slow oven) and bake until crust is browned and pie is set. Too rapid cooking will cause pecans to scorch and crust to brown before center of pie has finished cooking.

For variety, try Orange Pecan Pie — substitute juice of 1/2 fresh orange for the lemon juice, and 1 teaspoon of orange extract in lieu of lemon extract.

FamilyHolidayFavorites10-15For more great holiday dishes, check out Family Holiday Favorites: 50 Delicious Dishes,  available online for only $2.99 at Amazon.

This collection of 50 tried-and-true recipes brings together the holiday favorites from several different families and groups. These are the dishes all the relatives rave about. These dishes are the most in demand!

Recipes were also selected based on ingredients and expense. All of these recipes use ingredients that can be found in most any grocery store and none use outrageously expensive ingredients.

This e-book includes color illustrations, holiday artwork, and a linked Table of Contents for easy navigation.

The book is divided into 2 sections:

– Sweet Treats, filled with desserts of all sorts, and

– Savory Dishes, other tasty fare.

The sweets include wonderful old-time baked goods like Buttermilk Pie, an amazing Apple Crisp, and spicy Molasses Sugar Cookies. A few newer recipes that are sure to become classics, such as Peppermint Bark, Pumpkin Gingerbread, and Nutella Chocolate Chip Cookies are here as well.

For those who would rather not bake, try the No Bake Mints or Jan’s Pistachio Dessert.

The second section of recipes is full of great side dishes and a few main courses. Comfort foods like Best Ever Macaroni and Cheese or Smashed Sweet Potatoes are a sure hit at your next pot luck. Or surprise the crew with a new salad like Apple Cranberry Slaw or Kim’s Asian Salad.

These recipes will help spice up the holidays with new treats and tastes – from Thanksgiving all the way around to Easter.

Don’t forget New Year’s Day. Superstition says you should eat black eyed peas for good luck in the coming year. Unfortunately, many people dislike black-eyed peas, or at least think they do. Serve the Okie Hoppin’ John this New Year’s and you won’t be sorry.

Vintage Recipes: Peanut Butter Sandwich Fillings

I have a fun little cookbook called “It’s Easy to be a Gourmet with Peanuts and Other Fine Oklahoma Peanut Products.” I can’t tell how old it is, but it looks to date from the 1950s or possibly 1960s. It was compiled and distributed by the Oklahoma Peanut Commission.

This booklet contains many outlandish dishes developed to include peanuts or peanut butter. Some of these recipes I wouldn’t make on a dare, but some sound interesting. The book includes a fun list of peanut butter sandwich fillings that I thought I’d share.

This seems like a great way to keep kids interested in peanut butter sandwiches, or to reimagine a childhood favorite with some new flavors for adult sandwiches. Some of these mixes sound more appetizing than others, but there are definitely some combinations I would never have thought of.

Date: ½ cup peanut butter, ½ cup chopped pitted dates, 1 teaspoon lemon juice, ½ cup thick salad dressing. Mix lightly.

Pineapple: ½ cup peanut butter, ½ cup drained crushed pineapple. Mix lightly.

Prune: ½ cup peanut butter, ½ cup chopped cooked prunes, 2 teaspoons lemon juice, 2 teaspoons prune juice. Blend well.

Apricot: ½ cup peanut butter, 1/3 cup chopped cooked apricots (sweetened), 2 tablespoons thick salad dressing. Mix lightly.

Cranberry Sauce: ½ cup peanut butter, ½ cup cranberry sauce. Mix lightly.

Raisin: ½ cup peanut butter, ½ cup chopped raisins, 2 teaspoons lemon juice, 1/3 cup milk or cream. Mix lightly.

Pickle Relish: ½ cup peanut butter, 1/3 cup pickle relish, 2 tablespoons thick salad dressing. Blend well.

Carrot and Raisin: ¼ cup peanut butter, ½ cup shredded carrots, 2 tablespoons chopped raisins, 2 tablespoons thick salad dressing. Mix lightly.

Vegetable: ½ cup peanut butter, ½ cup chopped celery stalks with leaves, 1/3 up grated carrots, 2 tablespoons French dressing, 1/8 teaspoon salt. Blend well.

Fig-Nut Sandwich: 1 tablespoon peanut butter, 6 large preserved figs chopped fine. Mix and mash to a paste and spread on thinly sliced bread.

Raisin Honey: 1 cup chopped raisins, 1 ½ tablespoons lemon juice, 1/8 teaspoon salt, 1 tablespoon mayonnaise, 3 tablespoons honey, ¼ cup chopped peanuts. Combine ingredients, mix thoroughly and use as spread on buttered bread.

Cottage Peanut Butter Spread: 1 cup peanut butter, ½ cup cottage cheese, ½ cup chili sauce, ½ teaspoon salt. Cream peanut butter, cottage cheese and chili sauce together then season with salt.

Add Flair to Halloween Cakes by Starting with Cocoa

Digging around in my stack of ancient cookbooks, I ran across the  Hershey’s Cocoa Cookbook. It includes a couple of great Halloween-named cakes — Devil’s Food and Black Magic cake. But before we get into the recipes, I thought it would be nice to share the substitution guidelines Hershey included in this 1979 cookbook.

For baking chocolate: 3 tablespoons cocoa plus 1 tablespoon shortening or oil equals 1 square (1 ounce) baking chocolate.

For pre-melted unsweetened chocolate: 3 tablespoons cocoa plus 1 tablespoon oil or melted shortening equals 1 envelope (1 ounce) pre-melted unsweetened chocolate.

For semi-sweet chocolate: 6 tablespoons cocoa plus 7 tablespoons sugar plus 1/4 cup shortening equals one 6-ounce package (1 cup) semi-sweet chocolate chips or 6 squares semi-sweet chocolate.

For sweet cooking chocolate: 4 tablespoons cocoa plus 4 2/3 tablespoons sugar plus 2 2/3 tablespoons shortening equals one 4-ounce bar of sweet cooking chocolate.

Why all the fuss about cocoa? It is convenient because you can store it almost indefinitely in the pantry, even after the can has been opened. Also, you can spoon it directly into the mix of your recipe without pre-melting, which saves time and clean-up. Cocoa is also less expensive for cooking, so it’s a money saver.

Devil’s Food Cake

3/4 cup butter or margarine, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 eggs

1 3/4 cups unsifted all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk or sour milk

1/2 cup boiling water

Cream butter, sugar and vanilla in a large mixing bowl. Add eggs and beat well. Combine four, cocoa, baking soda and salt. Add alternately with buttermilk to create a creamed mixture. Add boiling water and beat until smooth. Pour batter into wax paper-lined 13x9x2-inch pan. Bake at 350 degrees for 40 minutes or until done. Cool 10 minutes. Remove from pan and remove waxed paper. Cool completely before frosting.

(To make sour milk, use 1 1/2 teaspoons vinegar plus milk to equal 1/2 cup. This is a fine substitute for buttermilk in most recipes.)

Hersheys recommends frosting your Devil’s Foood with Fluffy Vanilla frosting.

Fluffy Vanilla Frosting

1/2 cup butter or shortening

5 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 to 5 tablespoons milk

Cream butter, 1 cup powdered sugar, vanilla and salt in a large mixing bowl. Add remaining powdered sugar alternately with milk, beating to a spreading consistency. Makes 3 cups of frosting.

Black Magic Cake

1 3/4 cups unsifted all-purpose flour

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong coffee

1 cup buttermilk or sour milk

1/2 cup vegetable oil

1 teaspoon vanilla

Combine dry ingredients in a large mixing bowl then add remaining ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 40 minutes until cake tester comes out clean. Cool completely, then frost.

 

Cooking with Campbell’s makes Dinner Easier

I think every cook in America probably has a few favorite dishes that have a can or 2 of Campbells soup in them. I certainly do. So I was very pleased the other day when I bought a handful of old cookbooks at a garage sale and the garage owner threw in a couple of little cooking booklets. One is from Campbells.

So I opened it up to see what treasures might be inside. Mind you, I’ve been to the Campbell’s website and even tried a few dishes from there and have been somewhat disappointed. The recipes tend to turn out a bit bland for me and I wind up adding spices before serving them.

However, I found a couple in this booklet that sound delicious!

This first recipe is from Christina Hurt of Ada, Oklahoma. That caught my eye because I’m in Oklahoma. This recipe won the second annual 20 minute recipe challenge grand prize! Way to go Christina!

Paprika Chicken with Sour Cream Gravy

1/2 cup flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon cayenne pepper

4 boneless chicken breast halves

1/4 cup butter or margarine

1 can Campbell’s Cream of Chicken or 98% fat free Cream of Chicken soup

1/4 cup sliced green onions

8 ounces sour cream

Mix flour and seasonings. Coat chicken with flour mixture.

Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired. Serves 4.

Hearty Lasagna Soup

This recipe also looked delicious, but a little bland, so I’ve upped the spices a bit.

1 pound ground beef

1/2 teaspoon garlic powder

2 14-ounce cans beef broth with onion

1/2 white or yellow onion, diced

14 1/2 ounce can diced tomatoes

1/2 teaspoon dried Italian seasoning, crushed

1 1/2 cups uncooked mafalda or corkscrew pasta

1/4 cup grated parmesan cheese

Brown ground beef in skillet and pour off fat. Add broth, tomatoes, onions and seasonings and heat to a boil. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Use additional cheese if desired. Serves 4.

 

Rainbow Stew is Versatile and Delicious

I had a delicious dinner at a friend’s house recently, so of course I scammed the recipe from her. We had what she called Rainbow Stew. It’s actually her grandmother’s vegetable soup recipe and it’s very versatile. It also can be cooked on the stovetop or in a slow cooker.

Here’s the basic recipe:

Rainbow Stew

5 potatoes, chunked up

3 onions, chopped

1 can corn

1 can peas

1 can tomatoes

1 can tomato sauce

Salt and pepper to taste

1 spoon Crisco

1/2 can water for each can of vegetables

Combine all in slow cooker and cook all day on low or 4 to 6 hours on high.

Before serving, boil a small package of elbow macaroni separately according to package directions then drain and mix into stew. Allow stew to simmer with macaroni in it for a few minutes before serving.

So easy and simple, right? My friend said she often adds sliced fresh okra or celery when she has it on hand and it’s delicious with these additions.

She also often substitutes a can of diced tomatoes and green chilis for the plain tomatoes. This version is much spicier. The batch we ate, she substituted oregano and basil seasoned diced tomatoes instead of plain tomatoes. It was excellent.

She also noted that her grandmother sometimes adds tomato juice instead of water. This made me wonder whether it would be awesome to add chicken broth in place of the water. I think it would. I also think I would slice up some carrots and add them to the stew for even more color.

See what I mean about versatile? You can add (or delete) vegetables according to your family’s tastes, and even adjust the spices easily. And it’s a delicious meal that cooks itself in the slow cooker while you’re out living your life. Wonderful.

For more hearty, delicious dinner ideas, try Carver’s TomatoesCarver’s Tomatoes includes all of George Washington Carver’s 115 Tomato Recipes updated for today’s cooks. These were originally published in 1918 when Carver ran the Agriculture Department at the Tuskegee Institute under Booker T. Washington. His original pamphlet was a large part of his efforts to increase the popularity of tomatoes.

His recipes remain relevant through their use of common pantry and garden ingredients. Known for his personal frugality, most of these recipes are quite inexpensive to prepare and most are quite flexible, allowing the cook to create dishes to serve any number of people. The recipes are wide-ranging, from basic ketchups to soups and salads to dinner entrees.

Carver’s Tomatoes is available online for only $2.99 at Amazon, Barnes & Noble, Apple, Sony or Smashwords.

H&B Cheesy Taters Rock the Grill!

This slideshow requires JavaScript.

My sister and brother-in-law have been making this simple but delicious side dish for years now and they’ve got it perfected. They were sweet enough to share the recipe and even send photos so I could share it with you.

Amounts of all ingredients can be easily increased/decreased to make the right amount for your gathering, so I won’t put measurements on here.

Cheesy Potatoes

Dice potatoes and onions and mix together on a large sheet of foil. Sprinkle with seasoning salt, garlic salt and black pepper to taste. Fold foil into a sealed packet.

On the grill grill, place foil pack where it won’t receive direct heat/flame or your potatoes will burn on the bottom.

My sister turns off a couple of burners on her gas grill and sets the foil pack on that side while she cooks the meat.

She reports that the packet takes about 30 minutes to cook through, but correct cooking time will depend on the size of your potato pieces. For faster cooking, cut your pieces smaller.

Once your food is cooked, let the meat rest a minute while you add the cheese. It’s best to allow grilled meat to rest for about five minutes before serving so you don’t lose the juices and wind up with dry meat anyway.

Open the top of your foil pack and add shredded cheese then close the foil back and let the heat from those taters melt the cheese. (Cheddar or Colby Jack cheese is recommended.)

Give the heat a couple of minutes to work its magic on the cheese, then open that packet and enjoy!

These also cook perfectly in the oven at 350 degrees. Check them after about 30 minutes to see if they are done. Again, cooking time will vary according to the quantity you are cooking and the size of the potato pieces.

If you want to cook these on the grill but cannot keep them from being directly over flame or if you just worry the potatoes will stick, then spray your foil first with cooking oil.