7 Layer Taco Dip and Party food!

My youngest turned 12 on Valentine's Day. 

We had already passed out party invitations for Saturday, when I found out my mom would be having emergency surgery on her broken hip on Saturday morning.

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Mom came through the surgery just fine!  We are so thankful.

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I spent my morning at the hospital with her and around lunch quickly ran home and started getting the party food together.

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I had already planned the menu along with Brooklyn and we had everything ready to go.  My hubby made the Tuna Sandwiches while I was at the hospital and Brooklyn made the Ham Rolls the night before.

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Everything turned out to be delicious!

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Our Menu:

Cocktail Weiners

7 Layer Mexican Dip and chips

Tuna Sandwiches

Ham Rolls (will share recipe soon)

Chocolate Dipped Strawberries (these were yummy!)

Skillet Cake with pourable Chocolate Icing

...oOo...

So on to the 7 Layer Mexican Dip recipe!

This is my first time making it and believe me, I will make it again!

Combine the refried beans and taco seasoning.  Spread on a large plate or tray.

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Spread the combined sour cream and cream cheese over the bean layer.

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Spread the combined salsa or picante sauce ove the cream cheese/sour cream layer.

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Spread shredded lettuce over the salsa layer.

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Finally, top with shredded cheese and chopped green onions.  Grab some chips and dig in!

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7 Layer Mexican Dip 

1 (1 ounce) package taco seasoning mix

 1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa or picante sauce

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

2 cups shredded Cheddar cheese

1 (6 ounce) can sliced black olives, drained (optional)

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In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa or picante sauce.  Place a layer of lettuce over sauce and top with Cheddar cheese and chopped onions.  Optional: Garnish with black olives.

Fried Cornbread and Hush Puppies

Nothing goes with white beans like Fried Cornbread. 

At a restaurant not too far away this is called the "Po' Boy Special".  It comes with a slice of Vidalia onion and a tall glass of iced sweet tea.

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Last week we had some white beans flavored with baked ham and some fried cornbread.  I like Aunt Mary's Red Tomato Relish on my white beans.  Just a taste brings back sweet memories.

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A couple nights later, my Handyman fried some fish and we made Hush Puppies.  Those were yummy, too.  My friend, Karen, has the best Hush Puppy recipe!

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I'm sharing both these recipes today.

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Fried Cornbread Fritters

1 cup of self rising white cornmeal
1 cup of buttermilk
3/4 cup of self-rising flour
1 egg, beaten

Mix the ingredients together and fry like pancakes on an oiled hot griddle or skillet.  Like pancakes, when you see the bubbles on top, it's time to flip them.  Another minute or so on that side and they should be done.  Remove to a serving plate and try not to pinch off the crispy edge while the others cook.  Good luck. :)

......oOOo......oOOo......oOOo......oOOo......

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There are many opinions as to where the name "Hush Puppies" came from, but the general concensus is that the name has something to do with keeping dogs quiet.

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"Hush puppies--golden-brown puffs invented to shush up the barking puppies at an outdoor feast; made by putting corn-bread batter into deep fat."

---American Heritage Cookbook, American Heritage [American Heritage:New York] 1964 (p. 128)



Karen's Hush Puppies

2 cups self-rising cornmeal mix

3 tablespoons self-rising flour

2 tablespoons sugar

1/4 cup diced onion

1/4 cup green bell pepper (omitted this time)

1 cup milk

1 egg, beaten

vegetable oil for deep-frying

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In a deep fryer or heavy, deep skillet, heat 2 - 3 inches of oil over medium heat to 375°. 

In a mixing bowl, combine cornmeal mix, flour, sugar, onion, and pepper. Add milk and egg; mix well. Let stand for 5 minutes. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 12 large  hush puppies.

Glazed Applesauce Pecan Snack Cake (no eggs)

Being blessed with several containers of applesauce,

I went in search of an easy applesauce cake or bread recipe.

I'm all about easy and quick recipes.

I like to know there's something yummy

baking in the oven

while I'm surfing the web or working

on my ever-growing

 pile of laundry,

but I don't want to spend a lot of time

on a recipe with tons of ingredients

that I probably

don't have anyway.

...

Yesterday the girls and my hubby went sledding (again!)

and so I decided to use

up some of

the applesauce I'd been blessed with.

I thought it'd be nice to

come home to a warm house

smelling like sugar and cinnamon. 

I found an easy  recipe here

and  tweaked it

according to my preferences.

The result was wonderful!

(That's right - no eggs!)

...

Quick. Simple. Easy.

Here's my tweaked version.  Make it soon!

Glazed Applesauce Pecan Snack Cake

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon baking soda

1 cup unsweetened applesauce

pecan pieces, optional

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Preheat oven to 350º.   Grease and flour a 9 inch square baking dish.  In a medium bowl, combine flour, cinnamon, and salt.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce and mix into creamed butter.  Add flour mixture. Mix until smooth.

Pour batter into prepared dish.  Sprinkle pecan pieces over cake batter.  Bake at 350º for 30 -40 minutes or until a toothpick inserted into center of cake comes out clean.

Glaze:

1 cup powdered sugar

1 T milk

2 T melted butter

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Mix together and drizzle over slightly cooled cake.

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CLICK  FOR PRINTABLE RECIPE

Racko! Sorry! and Easy Oatmeal Cookies

 Board games are making a big comeback!

(Don't forget to check out the printable recipe link at the end of the post)

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Giving the computer a break for a while, the girls and I decided to drag out

some board games. 

Did we ever have fun playing Racko and then Sorry!

We had so much fun, we decided to make at least one night a week

a Game Night.

..

Of course, Game Night calls for having some snacks. 

I knew I had some baking ingredients

so I went on a search for the

easiest oatmeal cookie recipe I could find. 

This one fits the bill!

 



Easy Oatmeal Cookies

1 cup granulated sugar

1/2  cup butter, softened

1 Cup self rising flour

1 egg

2 Cups Quick Cooking oatmeal

Combine ingredients in large bowl or your Kitchenaid mixer.  Mix well. Make small balls and place on ungreased cookie sheet

Dip the bottom of a drinking glass or a cookie press in sugar and use to flatten cookies.  Bake at 350º 10 - 12 minutes.  They won't darken up a lot, but they'll be delicious!

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Printable Recipe

 

National Pie Day - January 23rd

In honor of National Pie Day...check out these easy,

yet delicious pie recipes.

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Chocolate Fudge Pie

 Printable Recipe

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Aunt Mary's Chess Pie

Printable Recipe

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Southern Pecan Pie

Printable Recipe

Simple and Easy Sweet Pea Salad

My brother is a big fan of Sweet Pea Salad and

introduced me to this recipe.

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I am not a fan of English Peas at all, but if I were, I would

choose to eat them

this way.

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When I heard that a sick elderly woman that I go

to church with was wanting Chicken and Dumplings, I whipped up a HUGE

 pot.  Enough for my family and then several servings for her. 

 

I wanted to take her a full meal and in my cabinet was a can

of Sweet Peas.  I hated to just take plain peas...I wanted to dress them

up a little.  So I made this Simple and Easy Sweet Pea Salad.  She loved it!

Along with the Chicken and Dumplings and

Sweet Pea Salad,

I made her a snack size 

Chocolate Cake with Chocolate Buttercream Frosting.

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You know it just feels good to do something for somebody

that's unable to do for themselves. 

What a treat!  for us both.

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 SWEET PEA SALAD

 

1 can baby sweet (English) peas
1 boiled egg, chopped

2 Tablespoons onion, diced fine

1 heaping Tablespoon of sweet pickle relish

1/3 cup real mayonnaise

salt and pepper to season

Drain the peas, add all ingredients. Mix and chill.  Serve chilled.

Link of the Week - Lilly Anna Kids

Introducing Misty, amazing homeschooling

mother of three! 

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Photographer, entrepeneur, blogger, mom, wife to her highschool

sweetheart - how does she do it all?

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Check out Misty's creative blog, Lilly Anna Kids.   There's great photography

 and fabulous, funky clothes for kids.   Fun, fun, fun!

It will bring a smile to your day.

Her website, Lilly Anna Kids dot com, allows you to purchase these magical

creations for your own little prince or princess. 

Be sure and pay Misty a visit.

 

...oO)(Oo...

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On another note...

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I made Pioneer Woman's Onion Strings last night...yum, yum!

Photograph courtesy of The Pioneer Woman

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They were very tasty alongside My Handyman's

Grilled Wild Turkey Breast.  Be sure and try them soon!

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Pecan Pie Bars

My mother-in-love's country yard is filled

with flowers and trees.

 

Once upon a time, these flowers

gave her much pleasure, but gone are the

days of working in the flower beds 'til dark.  At 74 and not in

the best of health,

she doesn't have as much energy

to work like she once did. 

 

Among the Crepe Myrtles and Peonies stands a big Pecan tree.

Its branches spread across the grassy lawn and provide

wonderful shade on a hot summer day. 

My girls have many fond memories of playing

on the swing set there in the shade of the

big pecan tree on a sunny day and picking up pecans

with Grandma on a

chilly, windy late Fall day.

 

Every year many pounds of pecans are picked up, carried inside and the

process of shelling and cleaning begins.

At 82, Papa's eyesight is failing him and he sits in his easy chair

and shells the  pecans by feeling them, then

passes them to Grandma or one

of the grandkids to do the cleaning. 

Once they're throughly cleaned, most likely

with a toothbrush, they're put  in bags and into the freezer. 

Sometimes she'll grab out a few and stick them in the oven to roast.

Once placed on the table, the bowl is emptied

in record time.

 

~{o}~

 

This year, she sent home a large bag of shelled, chopped pecans

for my daughter to use in Pecan Pies

for Thanksgiving.

I used what was left in making these tasty bars which I

shared with friends and coworkers.

If you like Pecan Pie, you'll love this yummy bar version.

I've been making it for many years and

it's definitely a "tried and true" recipe.  

Hope you enjoy!

 

 Pecan Pie Bars

Crust:

1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:

1 cup  sugar
1 cup light corn syrup
1 teaspoon vanilla
4 eggs
1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Combine the cake mix, softened butter and 1 egg.  Press mixture into bottom of prepared pan and a little up the sides to hold the filling.  Bake for 20 minutes, then remove from oven.

In the meantime, using a large bowl or your Kitchenaid mixer, combine  sugar, corn syrup, vanilla and 3 eggs at low speed until well mixed.   Beat 1 minute at medium speed or until well-blended.

Stir in pecan pieces.

Pour filling mixture over warm base. Bake an additional 30 to 35 minutes or until filling is set.  Cool completely. Cut into bars. Store in refrigerator.

--->>>---oOo---<<<---

 

 

 

 

[caption id="attachment_1098" align="aligncenter" width="257" caption="Papa & Grandma Golden"][/caption]

Buttermilk Biscuits

Oh, how I love the smell of bread baking in the oven!

It speaks to my soul and tells me good things are to come.

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Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love's Southern Living magazine.

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This is my go-to, tried and true, never-fail biscuit recipe that I use when I'm not low carbing or I just wanna make biscuits for the family on Saturday morning.

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I use my medium size biscuit cutter so my biscuits are smaller than usual.  I tend to like'm small, tall, and fluffy...almost bite-size, well at least a few bites worth.   I do love things in miniature.

 ...

 

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 Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.

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Add buttermilk and stir just until all dry ingredients are incorporated.

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Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.  Pat or roll to ¾” thick; cut with a round biscuit cutter.

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Place into a greased pan with side touching.  This helps with the rise.  I used my round Wilton silicone cake pan and it worked great!  There was even a slight crust on the bottom of some of the biscuits.

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Remove from the oven and brush with melted butter. 

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Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy?   The freedom of  choice is yours!

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;

 



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Basic Buttermilk Biscuits

1/3 cup butter, cut up

2 cups self rising flour (White Lily is good)

3/4 cup buttermilk

2 tablespoons melted butter

 

Preheat oven to 425ºF.  Cut butter in flour w/ pastry cutter.  Add buttermilk and stir just until all dry ingredients are incorporated.   Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit. 

Pat or roll to ¾” thick; cut with a round biscuit cutter.  Pat or roll to ¾” thick; cut with a round biscuit cutter.   Bake for 12-14 minutes. Brush with melted butter fresh from the oven.  Serve warm.

Yield:  12-14 (1½”) biscuits or 7 (2½”) biscuits

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Recipe courtesy of Southern Living Magazine

Top Recipes of 2009

This past year I've tried to become more faithful to blogging. 

I just want to say Thanks to all who've posted a comment, sent an email, or just stopped by to look at my little spot on the web.   I hope you've enjoyed your time spent here.

Happy New Year!

...oOOo......oOOo......oOOo......oOOo......oOOo......oOOo...

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Now I'd like to share the top recipes of 2009.

...

Coming in at #1 is...

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Low Carb Deep Fried Cauliflower



...

Everyone's wanting to know how to cook venison...OR mention the word bacon in a post and get all kinds of results!

 

Grilled Bacon Wrapped Deer Tenderloin



...

Not far behind is

Beefy Rotel Cheese Dip



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then...

Low Carb Peanut Butter Cookies



...

 

and finally some Southern Low Carb deliciousness...

Skillet Fried Cabbage with Bacon

 

Looks like Southern Style and Low Carb wins this past year!

...

Stay tuned for more great recipes coming up this week.  I'll be sharing a killer Pecan Pie Bar Recipe and how to make great  Buttermilk Biscuits!

Chocolate Gravy, Southern Style

Gravy, gravy, gravy!

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Here in the South, Chocolate Gravy is served at breakfast over "cat-head" biscuits, as my dear Dad calls them.   My own daughters used to gag at the idea of gravy being sweet, until they grew up a little and learned just how delicious chocolage gravy poured over a warm biscuit and topped with a pat of butter can be.

It's not something I make on a regular basis, but for a special breakfast treat.

...

Speaking of Dad, his specialty was always Tomato Gravy, a savory gravy made with bacon drippings and flour, with chopped fresh tomato pieces added.  Yum, yum!  I must make some soon.

...

My friend Jada shares her family's secret recipe for Chocolate Gravy.

Chocolate Gravy

2cups sugar

3TBS cocoa

3 heaping TBS flour

add 3-4cups HOT water

Mix sugar, flour, and cocoa with whisk first, then add your water.  Mix well.  Cook on med heat until it boils. 

Add more water if it gets too thick. Some like it thick, some dont. I let mine set and cool about 5 min before serving so its not like lava--lol--ENJOY! I've just let y'all in on a BIG family recipe  :)

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

2 cups granulated sugar

2/3 cup milk

1 cup marshmallow creme

1 cup peanut butter, creamy or chunky

1 teaspoon vanilla

Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer.

Remove from heat and stir in remaining ingredients. Beat well with a wooden spoon until the fudge begins to turn glossy.

Pour candy into a greased 8x8-inch pan.   Cut peanut butter fudge into squares when firm.  Enjoy!

...

 

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Weight Watcher's Au Gratin Potatoes ~ 3 pts

Au Gratin Potatoes

(3 Points per Serving using skim milk)
8 Servings

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1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk (I prefer 2%)
2 pounds Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

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Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

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Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

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Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

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Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

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Yum, yum!  These potatoes are worth the effort!

Weight Watcher Skillet Cornbread

One of the Weight Watcher recipes I've tried recently...

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The cornbread was very moist and had great flavor.  I am a big fan of using buttermilk in baked breads and cakes and the buttermilk flavor came through strong for me.  I could've almost eaten this with a fork.  It was very good and I'll definitely be making it as long as I do Weight Watchers.

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Weight Watcher Skillet Cornbread

1 cup uncooked cornmeal, yellow

1 cup all-purpose flour

2 tsp baking powder

3/4 tsp table salt

1/2 tsp baking soda

14 3/4 oz cream-style corn, canned

1/2 cup buttermilk

2 large egg whites

2 tsp corn oil

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Preheat oven to 400ºF. Coat an 8-inch square cake pan or 8" skillet as I've done here, with cooking spray. (I used my pastry brush and brushed the skillet with oil.)

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Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.

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Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.

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Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

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Weight Watcher Points Value 3 per serving.

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Stay tuned for more great Weight Watcher recipes.

Roasted Chickpeas

Here's a tasty high fiber snack...



Roasted Chickpeas

1 spray(s) olive oil cooking spray

2 cup(s) canned chickpeas, rinsed and drained and patted dry

1/4 tsp garlic powder

1/8 tsp red pepper flakes

1/4 tsp seasoned salt

Preheat oven to 425ºF. Lightly coat a rimmed baking sheet with cooking spray.

Spread chickpeas on baking sheet and sprinkle with garlic powder, red pepper and seasoned salt; toss to coat.

Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes.  (The chickpeas will still be somewhat soft. Cook longer for desired texture.)  Cool before serving. Yields about 1/2 cup per serving.  

WW Points 2 pts per serving

Fresh Fruit Salad with Honey Vanilla Yogurt Dressing

A few nights ago, my girls wanted to to make an easy treat for our dessert.  

We were out of a few ingredients, but managed to put together this tasty fruit salad bowl.   This fruit salad is a great choice for dessert or even breakfast. (oops, pic is before the dressing)

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By Ina Garten, the Barefoot Contessa.



 

Fresh Fruit Salad with Honey Vanilla Yogurt Dressing

2 cups plain yogurt

2 tablespoons good honey

1/2 teaspoon pure vanilla extract

Seeds scraped from 1/2 vanilla bean, optional

1/2 orange, juiced

1 banana, sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

1 pint fresh strawberries, hulled and cut in half

1 bunch seedless green grapes, halved

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

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Banana Cake with Cream Cheese Frosting

So simple yet so delicious!

~

What to to with 2 nice bunches of very ripe bananas, but bake?!  This cake is made with a recipe I've been using since the early 90's.   It is very simple, with few ingredients, but it is so delicious and moist!

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I usually top it with a Brown Sugar Glaze, but since I had cream cheese, this time I decided to make a traditional Cream Cheese Frosting for the cake.



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BANANA CAKE

1/2 cup shortening or butter (I used softened butter)

1 cup sugar

2 eggs

1 cup (2 med) bananas, mashed

1 1/4 cups self rising flour

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Cream shortening (or butter) and sugar until fluffy.  Add eggs, one at a time, beating well after each addition.   Add flour to mashed bananas and mix well.  Next, add the banana and flour mixture to the cake batter.  Stir well.  Pour into greased pan.  Bake at 350º for 45 minutes or until cake is browned on top and springs back to the touch.

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***NOTE- I used a 7 x 11 glass baking dish and the cake rose to the top of the dish and was fairly thick.  The layer could be sliced and a filling added to make a 2 layer cake.

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Cream Cheese Frosting

½ cup butter
1 (8 oz.) package of cream cheese
½ teaspoon of vanilla

 3 ½ cups of powdered sugar

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In a medium sized mixing bowl cream the butter and cream cheese together.  Add the vanilla.  Slowly add the powdered sugar.  When you are adding the powdered sugar, use a low speed on the mixer.   After you have it all in, put up on a medium to high speed.   Mix the frosting until it is fluffy.

Make sure your cake is completely cooled and spread the cream cheese frosting on it. 

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Vintage Recipe: Pineapple Cheese Ball

The holidays are just around the corner

and eating delicious goodies that we only make on special occasions has become a tradition.



Cheeseballs, Spinach Dip, Peanut Butter Balls, Spiced Pecans...these are a few of my favorite things.

.

The special occasion was a wedding on Saturday night.  My friends Terry and Angie decided to tie the knot.  I wanted to help them celebrate by bringing a treat to the reception.  It was all eaten up.   Pictured below was the little bit I had left at home for a midnight snack or early morning breakfast.

.

This started out as my friend Laura's recipe.  I've made some tweaks of my own with favorable results.



 

Pineapple Cheese Ball
 
cream cheese, 16 oz
crushed pineapple, (small can) drained dry
pecan pieces, 2 C
chopped onion, 1/4 cup
shredded cheddar, 2 oz
seasoned salt, 1 T
 
Mix all togther.  Refrigerate and roll in chopped pecans.
Serve with crackers.

~~~

Watch for more vintage recipes and hopefully a give-away in the near future!

Peanut Butter Cookies (low carb)

In the fall, I get a hankering to bake, bake, bake!

 

Since I try to live the low carb lifestyle, that limits my baked goods choices.  When I want to bake cookies, this easy recipe always comes to mind.

I found this recipe several years ago in my Aunt Mary's little recipe box.  Last night when I baked these little gems, I subbed Splenda for the sugar.   I have written the recipe here as it is on her recipe card and added my own tweaks.



 

Magic Peanut Butter Cookies

1 cup creamy peanut butter

1 cup granulated sugar (I subbed Splenda)

1 egg

1 tsp vanilla, optional

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)

Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.

 

Cool and enjoy!

Easy Ranch and Bacon Pasta Salad

I love a good pasta salad and if it's easy and simple, that's even better!

 

A few Sundays ago, my sister-in-law called to invite me to a family picnic and so I decided a simple pasta salad would be a great addition to the meal she had already prepared. 

 

After the afternoon service, she, her husband, 2 daughters, 8 grandchildren and my family of 4 plus my baby great-nephew, all met at the park for an evening of food and family fun.

 

There was Homemade Vegetable Beef Soup, Cornbread, Sandwiches, Chips, Pasta Salad, Fresh Veggies and Ranch Dip, Sweet Tea, Banana Pudding, and Coconut Cake.

 

There's no time like Family Time!

~~~

More great homestyle recipes:

Vegetable Beef Soup with Southern Cornbread

Steak and Onion Salad with Creamy Homemade Dressing

Chocolate Fudge Pie



Easy Ranch and Bacon Pasta Salad

1 box pasta, cooked ( I used Dreamfields Penne Rigate - low carb)

1 cup homemade ranch dressing

1/2 cup bacon pieces

4 oz shredded cheddar cheese

salt and pepper to taste

cherry or grape tomatoes, sliced - optional

Mix the cooked, drained and cooled pasta with the dressing, cheese, and bacon.  Chill and serve.

~~~