creamed spinach

this is a real easy

old-fashioned classic

3 or 4 strips of bacon
2 cups fresh mushrooms, sliced
5 green onions (or 1 small red onion), sliced
1 celery stalk, finely chopped
2 tablespoons butter
1 pound (is 16 ounces) fresh baby spinach
8 ounces reduced-fat cream cheese, cubed
cracked black pepper n garlic powder to taste

in a large skillet or dutch oven, fry up them bacon strips until crispy good n set aside
in them bacon drippins, saute them mushrooms n onions n celery until tender

melt in the butter
add the spinach
cover n cook for 1 minute or until wilted some

crumble in the bacon
stir in the cream cheese n pepper n garlic powder

yummmmmmmyyy!!!

almond coconut candy bars

this here is a special recipe

that i done got from my

lil sis renée ellery

n it is sooo

GGGOOOOOODDD!!!

1 1/2 cups original bisquick® mix (but it works jest as well with the fat-free kind)
1 cup powdered sugar
1/2 cup (1 stick) firm butter or margarine
1/2 cup finely chopped almonds (any kinda nut that ya likes. i has used pecans afore. n even dried roasted peanuts!!! yum yum!!!)

1/2 cup white chocolate chips
1/2 cup peanut butter chips

4 eggs, beaten
1 cup dark corn syrup
1/4 cup butter or margarine, melted, cooled
1 teaspoon vanilla
1 cup milk chocolate chips (6 oz)
1 cup shredded coconut
1 1/2 cups chopped almonds (6 oz)

heat oven to 350°F.

in a medium bowl, mix the bisquick mix n powdered sugar. cut in half (1/4 cup) of the firm butter, using pastry blender (or pullin 2 table knives thru ingredients in opposite directions), until crumbly. if consistency is a bit too dry, add 1 tbsp of the firm butter at a time until consistency is crumbly.
mix in the finely chopped almonds
press firmly onto the bottom of 13 x 9-inch pan.
bake 15 minutes or until lightly browned.
cool on a wire rack.

pour yerself a glass of wine n sit a spell.

sprinkle the white chocolate chips n the peanut butter chips over the cooled cookie crust.

in a large bowl, beat the eggs n corn syrup n melted butter n vanilla with spoon until smooth.
stir in the milk chocolate chips n coconut n chopped almonds.
pour over crust.
bake 25 to 30 minutes or until golden brown and set.

while the bakin is happenin, pour yerself a glass of wine n sit a spell. BUT make sure that ya set the timer so ya dont forgets all that yummy stuff in the oven. i has made that mistake a time or two (hiccup).

cool on a wire rack.
pour yerself a glass of wine n sit a spell (hiccough).

refrigerate at least 2 hours until the chocolate is firm.
that oughta give ya time to polish off that there bottle of wine (hickup) n take a nap afore its time to cook some wine n drink some supper. but dont be forgetten to serve up yer candy bars . . .

for bars, cut into 6 rows by 6 rows.

corn pudding

this here is a real easy side dish

that goes ooohhhhh sooo good with any kinda

main course that you is preparin

3 tablespoons butter, plus extra for greasin that there casserole dish
1/2 large onion, chopped
1 celery stalk, chopped
1 jalapeno, seeded n chopped (or half a bell pepper or poblano ifn ya likes less heat)
3 tablespoons all-purpose flour
2 cups milk
1 cup sour cream
2 eggs, beaten
1 (10-ounce) bag of frozen kernel corn (or two 15-1/4 ounce cans whole kernel corn, drained)
garlic powder n freshly ground black pepper to taste
1 cup panko bread crumbs
1 cup grated Parmesan cheese


preheat oven to 325 degrees F

in a large saucepan over medium heat, melt the 3 tablespoons of butter n saute that onion n celery n jalapeno until tender, about 5 minutes

spinkle in the 3 tablespoons of flour n stir to coat the onion n jalapeno evenly, being sure to not burn them none
cook that flour until golden brown, about 3 minutes

slowly whisk in the 2 cups of milk n stir until thickened a bit n then remove that saucepan from the heat

in a small bowl, combine the 1 cup of sour cream n the 2 eggs n then stir in about 1/4 cup of the hot mixture to temper the sour cream n egg mixture

stir that there sour cream n egg mixture into the saucepan mixture
n then add the kernel corn
n season it all with the garlic powder and pepper to taste
n stir everthang all together til it's all mixed up real good

pour all that into a buttered 8 by 8-inch casserole dish or whatever kinda 2 quart baking dish that ya have on hand

in another small bowl, mix together them bread crumbs n parmesan cheese n sprinkle evenly over the top of the corn casserole

place the casserole in the oven n bake until the custard sets n the top is golden brown, about 45 minutes

beef pot roast

our yungest daughter nikki jeanne

learned this here recipe in

her first home economics class

n its all ways been

a family flavorite.

1 (3 to 4 pound) boneless chuck roast
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp chipotle seasoning
1/2 tsp cumin
1/2 tsp dried cliantro

2 tbsp olive oil

1 medium red onion (however as much or as lil as y'all likes)
1 poblano pepper (byoc: be your own chef. ya can use bell pepper ifn ya wants . . .)
1/2 cup water

1 (10-3/4 ounce) can cream of mushroom soup
3 tbsp worcestershire sauce

1 (12 ounce) can of sliced mushrooms (or use fresh if preferred)


preheat oven to 350 degrees

season the roast with the black pepper n garlic powder n chipotle seasoning n cumin n cliantro.
heat oil on stove top in a large oven-proof dutch oven n brown the roast searing it on all sides.
add chopped onion n poblano to the dutch oven n move roast a round so thats the onions n peppers makes a bed on the bottom of the pan for the roast to rest upon.
pour the 1/2 cup of water into the bottom of the dutch oven.

in a small bowl, combine the cream of mushroom soup n worcestershire sauce.
pour over the roast.

add sliced mushrooms.

cover dutch oven with lid or foil.
bake for 3 to 3-1/2 hours or until tender.

note: if the gravy is not quite thick a nuff, remove the meat from the dutch oven n brang the gravy to a gentle boil n thicken it by adding 2 tbsp of cornstarch mixed with 1/4 cup of warm water. stir constantly until jest the rite consistency for ya.


yummy meal companions:
baked rutabagas (peeled. seasoned. wrapped in foil jest like ya wood with a tater)
yer favorite green veggie