Apple Scotch Cake

This is a recipe I got from my mom. It’s one of the few non-chocolate cakes I like! It is easy to put together and very moist. Let me know what you think…

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16

Ingredients

2 ½ cups self rising flour
2 cups white sugar
1 tsp cinnamon
1 cup canola oil
2 eggs
3 cups peeled, diced apples (Mom always uses Granny Smith)
1 cup chopped pecans (or walnuts)
6 ounces (1/2 bag) butterscotch chips (or more, if desired)

Directions

Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl. Add oil, eggs, apples and nuts. Note: dough will be VERY stiff.

Pour mixture into a greased 9 x 13 pan. Sprinkle butterscotch chips over the dough. Press chips into dough. Bake for 45-50 minutes.

Picnic Chicken Salad

I can’t tell you how many sandwiches I’ve eaten from The Picnic Café in Nashville, TN, over the last 10 ½ years. Mostly, I order their low-fat chicken salad sandwiches. This is not the low-fat version, thought I am sure it could be made by just substituing the mayo. This chicken salad is absolutely delicious.

So you can imagine how happy I was when The Picnic Café’s owner, Kathy Bonnet, shared the chicken salad recipe with the Tennessean. I think you will enjoy it as much as I have. It’s delicious and a snap to make.

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6-8

Ingredients

3 cups cooked white chicken breast, chopped
¾ cup celery, chopped
1 tbsp parsley, chopped
½ tsp celery seed
½ tsp black pepper
salt to taste
1 cup Hellmann’s mayonnaise (do not substitute)

Directions

In a large bowl, combine all ingredients. Chill. Serve as a sandwich spread or as a salad on lettuce or stuffed into a tomato.

Note: The Picnic Café steams the chicken in a convection oven. This leaves the chicken fat-free and tender and is one of the reasons everyone loves Picnic Chicken Salad.

Chicken and Noodles

I got this recipe from a friend in college; he had gotten it from his dad. Back then, the recipe only had four ingredients: chicken, soup, broth and noodles. While it was good in its original state, I have modified it over the years to be a bit more flavorful, filling and healthy.

It’s a very easy recipe to put together in the morning and let it cook all day. When you get home from work, all that’s left to do is to boil some noodles and you’re all set. It’s another satisfying supper for a cold winter’s night.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Servings: 4

Ingredients

3-4 boneless, skinless chicken breasts
1 onion, chopped
½ cup sliced carrots
½ cup sliced celery
1 clove garlic, minced
2 cans cream of mushroom soup (I use the 98% fat free version) or any cream soup you like
1 can chicken broth (I use reduced sodium)
Salt and pepper
Hot cooked noodles (1/2 bag of yolk-less wide egg noodles is what I use)

Directions:

Sprinkle both sides of chicken with salt and pepper. Place chicken in the crock pot and cover with the vegetables. Add soups and broth. Cook over low heat six to eight hours.

Remove chicken and shred. Return chicken to pot and add egg noodles. Stir thoroughly and enjoy.

Note: Sometimes, at the very end of cooking, I’ll stir in a bit of sour cream for a stroganoff-type effect.

Jazzed Up Bean Dip

I can’t remember where or when I got this recipe, but I’ve made it for years for tailgating, parties, etc. I don’t think it had a name, so I just made it up. I think it’s a LOT better than canned bean dip and can be made with ingredients most people have on hand.

So, I thought I’d share this easy and delicious dip. It makes a good amount, is hot and filling, and easy to assemble. I hope you enjoy it.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: About 8

Ingredients

2 cans refried beans
1 8 ounce container sour cream (I use reduced fat)
1 8 ounce package cream cheese (I use Neufchatel)
1 package taco seasoning
2 cups sharp cheddar cheese, shredded

Directions

Spread beans in the bottom of a glass pie pan or casserole dish (depends on how thick you want the dip to be). Mix together sour cream and cream cheese in a medium bowl until smooth, then stir in taco seasoning. Spread sour cream mixture over the bean layer and top with the cheddar cheese.

Bake at 350 degrees for about 20 minutes, until hot and bubbly. Serve with tortilla chips.

Note: Leftover dip is good spread into a flour tortilla and warmed. It would make a nice snack or lunch.

Carolina Hot Pot

This recipe was given to me by a co-worker. She made a batch of it and brought it in to work to share and we all thought it was fabulous. It’s a great slow cooker meal, but can also be made on the stove top. I think it’s a wonderful dinner for a cold winter evening.

The ingredient list may sound a little odd, but trust me; you will be amazed at how wonderful the dish will turn out. I think the ranch dressing mix is probably the “secret” ingredient. It makes about eight servings, so it is good for feeding a crowd.

Prep Time: 5 minutes
Cook Time: 6 hours (in crock pot); 1 hour (on stove top)
Servings: 8

Ingredients

4 boneless skinless chicken breasts
1 large can crushed tomatoes
1 can Ro-Tel tomatoes and green chilies (you choose desired level of "heat"; I use regular)
1 can corn
1 can navy or white beans
1 can red kidney beans
1 can pinto beans
1 envelope Hidden Valley Ranch Dressing
1 TBSP chili powder

Toppings (optional): shredded sharp cheddar cheese, a squeeze of fresh lime, sour cream, etc.

Directions

Crock Pot: combine all ingredients (do not drain beans or corn). Cook on low for 6 hours. Remove chicken breast, shred and return to pot to heat through.

Stove top: combine all ingredients (do not drain beans or corn). Cook on medium heat until chicken is cooked through; remove chicken breast, shred and return to pot and simmer for at least 30 minutes before serving.

Serve with desired toppings and tortillas or tortilla chips.

Note: for those watching their sodium levels, you may drain the corn and beans before you put them into the pot, but you might need to add a little water or low-sodium chicken broth to thin the mixture just a bit.

Miss Judy's Party Sandwiches

Following is another recipe that would be great for your football party tomorrow. I got this recipe from my dear friend, Judy Jones. She has been making these sandwiches for most every get together we've had over the last ten years because all of our friends just love them. It's a quick and easy recipe, but just delicious! You won't believe just how great they taste.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 12

Ingredients

1 pound thinly sliced ham
2 sticks of butter
3 tsp poppy seeds
1 medium onion grated (Judy uses dried minced onion)
12 oz sliced Swiss cheese
3 tsp mustard
1 tsp Worchestershire sauce
3 packages fingerling rolls (they are packaged in a tin pan and bagged)

Directions

In a small sauce pan over medium heat, melt butter. Then add mustard, poppy seeds, Worchestershire sauce,onion and mix well.

Split the entire packages of rolls (do not separate into individual rolls) and spread butter mixture on both sides of the bread.

Fill the split rolls evenly with ham and cheese. Place the filled rolls back into the pans provided, and cover with aluminum foil.

Bake for 10 minutes at 350 degrees.

Remove from oven and cut each pan into individual sandwiches.

Hot Jalapeno Popper Dip

I came across this recipe online. I have since made modifications to it, and I think it’s just about the best dip you could have for a party. Try it this weekend for the Big Game and I guarantee you’ll have an empty dish at the end of the night!

The dip tastes like the deep fried jalapeno poppers you can order in a restaurant, but it is a quick and easy alternative to the real thing. I have lightened up the recipe just a bit, but it is still a rich and decadent treat.

It’s a creamy and spicy spread, but it’s not too hot for those that don’t like to feel the burn. I think it would be a great topper for a baked potato, burger or bowl of chili, but I’ve never had any left over to try! I hope you enjoy it…

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 32

Ingredients

2 (8 ounce) packages Neufchatel cheese, softened
1 cup reduced fat mayonnaise
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can diced jalapeno peppers, drained
1 cup shredded Parmesan cheese, divided use

Directions:

Preheat oven to 375 degrees.

In a large bowl, stir together Neufchatel cheese and mayonnaise together until smooth. Stir in green chilies, jalapenos and ½ cup of Parmesan cheese. Pour mixture into an oven safe casserole dish and sprinkle with remaining ½ cup of cheese.

Bake for approximately 20 minutes, until the mixture is bubbly and the top is golden-brown. Serve dip warm with tortilla chips.