Friday, June 26, 2009

Grape Salad

Katera and Susan went to Ouachita University to one of Kitty’s wedding showers. The next day, we went to lunch at a tearoom. This salad was served and Katera asked for the recipe. They would not give it to us, but needless-to-say, we prevailed. Kitty worked with someone at the OBU Business Office who had a friend that had worked at the tearoom. This lady gave us the recipe. We LOVE it. It will be a regular part of our special family dinners, as well as a wonderful time to remember the fun weekend we in Arkadelphia. (this is the text from our recipe)

Grape Salad

4 lbs. seedless green or red grapes

1 (8 oz) package cream cheese

1 (8 oz) container sour cream

½ cup white sugar

1 tsp vanilla extract

4 ounces pecan bits

2 tablespoons brown sugar


  1. Wash and dry grapes.
  2. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.
  3. Add grapes and mix until evenly incorporated.
  4. Sprinkle with brown sugar and pecans, mix again and refrigerate until time to serve.

Note: To make the sauce taste more caramel, make the day before

Thursday, June 25, 2009

Stuffed Mushrooms

This recipe sends me immediately to family gatherings during the winter!  So fantastic...always a hit!

Stuffed Mushrooms

1 large package whole, fresh mushrooms
wash and de-stem, chop stems very fine
1 pound bulk sausage, mild or hot
brown and drain 

Add stems and sausage together in black skillet.
Add onion powder.
Add 1 block Mozzarella Cheese (shredded)
Cook until cheese melts.
Stuff mushrooms.
Heat in oven (350) for 10 - 15 minutes.


Seafood Casserole

This is a delicious recipe from a missionary family from Mexico.

Seafood Casserole

Saute onion, bell pepper, celery, and garlic in 1 stick butter.  Add 1 can cream of mushroom soup and 1 cup raw shrimp and 1 pound crab meat.  Mix with 2 cups cooked rice.
Place in casserole dish sprayed with Pam.  Add bread crumbs or cheese.
Bake at 350 for 20 - 30 minutes.

We LOVE to eat this with french bread and salad!

Souffled Corn

This is super easy and yummy.  I'm making it for a church lunch this Sunday.

Souffled Corn

2 cans whole kernal corn
1/2 cup butter
1/2 cup sugar
1 Tbsp flour
1/2 cup evaporated milk
2 eggs, well beaten
1 1/2 tsp baking powder
1 Tbsp butter, melted
1/4 cup sugar
1/2 tsp cinnamon

Preheat oven to 350.
In medium saucepan, heat 1/2 cup butter with 1/2 cup sugar until butter is melted.  Stir in flour.  Remove from heat.
Gradually stir in milk.  Add eggs and baking powder; mix well.  Fold in corn.  Pour into buttered 1 quart casserole dish.
Bake for 40 minutes.  Brush with melted butter.  Sprinkle with sugar and cinnamon.

Makes 6-8 servings.


This recipe was my Granny Kitty's.  Oh my.  These are amazing.  Especially warm.  With either coffee or milk.  Or coffee milk.


1 cup shortening
1 1/2 cup sugar
2 eggs
*Mix well

2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
*Sift together.  Add to cream mixture.

Roll cookie dough balls in 2 Tbsp sugar and 2 Tbsp cinnamon.
Bake at 400 degrees, about 8 minutes.

Do not double batch.  Make each recipe separate.
I made these this made 60 small/med cookies.

Tuesday, June 9, 2009

Chocolate Chip Cheese Ball

This is addictive. So delicious! Thanks, Glenda!

Chocolate Chip Cheese Ball

1 8oz pkg cream cheese
1/2 cup butter
3/4 cup powdered sugar
2 Tbsp brown sugar
1/4 tsp vanilla
3/4 cup miniature chocolate chips
3/4 cup finely chopped pecans
Honey AND chocolate graham crackers.

In a medium bowl, beat together cream cheese and butter until smooth.
Mix in sugars and vanilla.
Stir in chocolate chips. Cover and chill for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.
Serve with graham crackers.

Easy Crisp Cucumber Salad

This is very fresh and makes a lot. Great for summer gettogethers.

Easy Crisp Cucumber Salad

4 large cucumbers
8 radishes, thinly sliced
1/2 cup crumbed feta cheese (I use mozerrela)
1/3 cup Zesty Italian Dressing
1/3 cup sliced black olives
1/4 cup chopped red onion

Peel and cut cucumbers into 1 inch thick cubes. Toss with remaining ingredients.

Hot 'N Cheesy Crab Dip

Hot 'N Cheesy Crab Dip

1 lb Velveeta, cut into 1/2 inch cubes
1 can (6.5 oz) crabmeat, drained, flaked
4 green onions, sliced
1/2 cup chopped red bell peppers
1/2 cup sour cream
1/8 tsp ground red pepper

Mix first 4 ingredients in large microwaveable blow. Microwave on HIGH for 5 minutes, or until Velveeta is completely melted, stirring after 3 minutes.
Stir in remaining ingredients.
Serve with assorted vegetables and crackers.