Champagne Punch (Mocktail)

I was first introduced to this drink through my last job and a party we were hosting.  I got The Bun some regular white grape juice this week and the flavor reminded me.  This is a deliciously refreshing drink...not very sweet like most punches.  I am a punch lover!  I know you should sip punch, but in the privacy of my own home, I am a punch gulper.  This one is no exception.  I thought I would share it because it would be a great New Year's punch if you were planning a party.

Champagne Punch (Mocktail)

2 bottles Welch's sparkling white grape juice, chilled
1 (1 liter) bottle ginger ale, chilled

Stir ingredients together.  Freeze some mixture in ice ring, if needed.  Serve well chilled.  Double as needed.

Sausage Gumbo with Roasted Potatoes

Before Christmas. this was one our "Friday Night Soups".  I first noticed this recipe in Southern Living and saved it as a "to make" recipe.  I finally got around to trying it and it was very good.  The original recipe called for chicken, but I decided to just double the sausage and skip the chicken.  Of course, I used Conecuh!!

Sausage Gumbo with Roasted Potatoes

2 lbs. Conecuh sausage, cut into 1/4-inch thick slices (or andouille would work)
1/2 c. oil
3/4 c. flour
1 large onion, coarsely chopped
1 c. thinly sliced celery
2 garlic cloves, minced
2 tsp. Cajun seasoning
1/8 tsp. ground red pepper (optional)
6 c. chicken broth (or 48 oz. container)
small bag of red potatoes
olive oil
salt
pepper

In a large skillet, cook sliced sausage until browned.  Remove sausage.  Drain and pat dry with paper towel.  In large Dutch oven, heat oil over medium heat.  Gradually whisk in flour and cook, whisking constantly, for 15-18 minutes or until roux is light chocolate brown in color.  Be careful not to burn.  Stir in onion, celery, Cajun seasoning, and red pepper.  Stir for 3 minutes.  Gradually stir in chicken broth, keeping a smooth consistency.  Add sausage.  Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Meanwhile, dice potatoes and coat in olive oil.  Season with salt and pepper and roast at 425 degrees for 30-40 minutes or until golden brown.

Serve warm gumbo over potatoes.

**We at this as leftovers the following day and I served it with rice.  I think I may prefer it with rice, which is surprising since I am such a potato girl.  The rice just sops up the juices better.  Also, the flavors were stronger the next day after they had some time to sit together.  You may consider making it the day before you plan to serve.  Has a kick, but not too spicy if I am able to eat it.

Chocolate Billionaires

We've been in full Christmas candy making mode around here in the hopes of delivering our gifts to our neighbors this week.  I've made what has become my usual Christmas gift of White Trash and decided to give this new recipe a try.  I've never had them before that I can remember, but they are good.  I wanted something for the chocolate lovers.

Speaking of billionaires, have y'all heard that Jessica Simpson has a reported $3 million contract with Weight Watchers to lose weight after she has her baby?  Dear Weight Watchers, I will cut you a deal and just take $500,000 to lose weight after I have this baby...who am I kidding?  I'll just take $50,000!  Think of the money I will save you...and I am more relatable!!

Chocolate Billionaires

1 (14 oz.) pkg. caramels
3 Tbsp. water
1-1/2 c. pecan pieces
1 c. rice krispies
1 pkg. chocolate bark (plus 1/2 pkg. if needed)

In a microwave safe dish, heat caramels and water until caramel are soft and consistency is smooth.  (I did 1 minute intervals.)  Add in pecan pieces and rice krispies.  Drop by teaspoon onto wax paper covered tray.  Place in fridge for caramel to harden, about 30 minutes.  Melt chocolate according to package directions.  Cover each caramel piece in chocolate using fork to roll and dip.  Place on wax paper and allow chocolate to harden.

Makes 3 dozen.

Pioneer Woman's Cinnamon Rolls

Well, I have now conquered making homemade cinnamon rolls.  They were much easier than I imagined.  And they are delicious!  One recipe makes about 7 or 8 pans of rolls.  Some of you may be receiving these as a Christmas gift!  I took some to church today for our Sunday school and for the Children's workers from The Bun.

I followed the recipe to a T with one exception:  I didn't use coffee in the icing.  She promises that it isn't noticeable, but I think coffee drinkers are the ones that wouldn't notice.  Those of us who aren't regular coffee drinkers, I believe, could tell the difference.  Just a personal preference...

Don't be scared to make these.  They have to take a lot of time to rise a couple of times, but you don't have to stand over and babysit them.  Just plan your time AND do your homework.  I recommend studying up on them before you make them, just so the recipe doesn't catch you off guard.

Pioneer Woman's Cinnamon Rolls

PW's Cinnamon Roll Tips

White Chicken Chili Soup

It's all at the bottom, but believe me there is a lot of chicken in this!  I've made it both with and without beans.  The two cans of beans definitely added bulk to it.  I've made a white chicken chili before several years ago and it wasn't very good.  This one was great and the flavors are similar to the Pork Green Chili that we love so much.  My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend.  This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.

White Chicken Chili Soup

1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through.  Stir in garlic powder and heat through being careful not to burn.  Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers.  Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.  Just before serving, stir in sour cream and whipping cream.  Warm through.

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Four Layer Delight - Pumpkin

One of my all time favorite desserts is Four Layer Delight.  This reminds me of a pumpkin version of that, although very different in layers.  The layers aren't as defined, but trust me, there are four layers of yummy goodness!!  I think this may be a new family favorite.  I made it to celebrate Thanksgiving with my family.

Four Layer Delight - Pumpkin

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 c. sugar
1 tsp. pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c. chopped nuts (pecans, walnuts, etc.)
3/4 c. butter, cut into pieces
1 (12 oz.) container cool whip
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar

Preheat oven to 350.  Mix pumpkin, milk, sugar, pumpkin pie spice, and eggs.  Pour into 9x13 baking dish.  Sprinkle cake mix evenly on top.  Do not mix.  Next sprinkle nuts on top of cake mix and dot with butter pieces.  Bake for 1 hour.  Allow to cool completely.  Once cooled, beat cream cheese and powdered sugar together until smooth.  Stir in cool whip and beat until well incorporated.  Spread on top of cake.  Refrigerate.

Quick & Easy Beef Stroganoff

The Bun is a very big meat eater.  He loves all things meat and fruit (and cookies!).  Veggies...not so much.  I've decided to pick my battles.  He especially loves Sloppy Joes which I had planned to make but remembered this recipe from my early cooking days of being in high school and cooking supper for my family.  I decided to give it a try and see if he would like it.  Surprisingly, he really does like it, even the noodles which he hasn't been eating lately.  It is so easy and quick.  I believe from the time I started cooking to the time it was on the table was 30 minutes at most.  I normally serve it with egg noodles, but elbow macaroni was all I had.  It really doesn't matter.  Just serve it with whatever noodles you have.

Quick & Easy Beef Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

1 clove garlic, minced or 1 tsp. garlic salt

1 can mushroom pieces, optional

1 can cream of chicken soup

1 c. sour cream

In large skillet, brown ground beef  and cook onion in melted butter until onion is tender.  Stir in flour, salt, pepper, garlic and mushroom pieces (I don't put the mushrooms in); cook 5 minutes, stirring constantly.  Stir in soup and mix well; simmer uncovered for 10 minutes on low.  Stir in sour cream; heat through.

Serve over noodles.

Pilgrim Hats

I was originally asked to bring Granny's Cut Out Cookies to our Thanksgiving lunch for the kids, but I took creative liberty and decided to make these little gems instead.  They are super easy to make and definitely something older children could help with.  Here's what you'll need:

Pilgrim Hats

Keebler Fudge Stripe Cookies
Marshmallows
Chocolate chips
tube of yellow decorators icing

Place cookies, stripe side down onto wax paper.  In microwave, carefully melt chocolate.  Use toothpicks to dip marshmallows to coat in chocolate.  Place on top of cookie.  Allow chocolate to set.  Pipe a buckle onto hat.  (My store didn't was out of yellow tube icing, so I just bought some white can icing and colored it myself.  Then I used a ziploc bag to pipe onto hat.)

I was also asked to bring Not Yo' Mama's Banana Pudding for the adults.  I won't change that up and will definitely be taking that.

Bacon Wrapped Conecuh Sausage

And because The Dish Washer thinks no meal is complete without a side of meat, I knew I needed to come up with something to please him.  So I decided to take these sausages wrapped in bacon.  They are another super simple recipe that my Mother in law originally shared with me using hot dogs.  My sister made the same recipe once that used Conecuh sausage and I knew that is how I would make it from that point on.  It was delicious.  You could use any kind of sausage, hot dog or little smokies.

Bacon Wrapped Conecuh Sausage

1 lb. Conecuh sausage
1 lb. bacon, not thick cut
1 (1 lb.) box of light brown sugar

Cut sausage into 1 inch pieces.  Cut bacon strips into thirds.  Wrap each piece of sausage in bacon piece and secure with toothpick.  Place in crockpot.  Cover with brown sugar.  Cook on high for 3 hours or until bacon is cooked.

**If you double the meat in your recipe, you can still just use 1 box of brown sugar.

I also took Brunch Punch.  The Dish Washer said "I'd rather had just orange juice."  I hope at least the girls liked it.

Pioneer Woman's Sleepin' In Omelette

Yesterday was my Sunday to have breakfast for Sunday school.  I have had this particular recipe marked in my google reader for three years waiting for the perfect time to make it.  I decided yesterday was the day.  Of course, I didn't take any pictures because I wasn't coordinated enough to get it out of the house hot AND take pictures of it.  I'm going to just link up to her directly because I didn't change a thing about the recipe and I think her pictures and captions do the best job of explaining how to make it.

If you are looking for a perfect new brunch recipe to share with a group...THIS IS IT!!  I thought it was delicious.  And super easy to make.  She considers it an omelette, I'd consider it a savory bread pudding.  :)  Don't be scared when you take it out of the oven and see all the butter sizzling...it won't look like that after a few minutes.

Pioneer Woman's Sleepin' In Omelette

Chocolate Chip Banana Bread

It is a drizzly day here today, which is the perfect day to spend in the kitchen.  We have THE BIG GAME this weekend to attend and my mom is coming into town to stay with The Bun.  I always try to thank my babysitters with good food and this weekend is certainly no exception.  I settled on this bread being our snack.  I hope it lasts until she gets here!  I also have Taco Soup, Tarragon Chicken Salad with Cranberries and Honey Oatmeal Bread on the agenda.  I may add Tri-Colored Pasta Salad to the mix, but haven't decided yet.

Chocolate Chip Banana Bread

1/2 stick butter, softened
1/2 c. sugar
1 egg
1 c. quick cooking oats
2 Tbsp. water
3 ripe bananas, mashed
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1 c. chocolate chips

Mix all ingredients.  Pour into greased and floured regular sized loaf pan and bake at 350 for 45-55 minutes or until tooth pick comes out clean.  Adjust cooking time if you use smaller loaf pans.

Mexican Chicken Casserole

We were away from the house last week, but before we left I made this delicious Mexican Chicken Casserole.  It is from Southern Plate and I'm just going to link up to it today.  It was super easy and very good.  What really stuck out about the recipe, though, was the words that came with it.  I think it is important enough to repeat it here.  It was an excerpt from Anna Quindlan who is a Newsweek columnist.  When I read it, I became curious about her and what else she had to say, because honestly I loved the excerpt.  So I looked it up and here it is for you now.  I've highlighted my most favorite parts that encourage us as mothers to trust our instincts and not to compare our children to others AND to live in the moment and enjoy EVERY fleeting moment!

Raising Children
by Anna Quindlen, Newsweek Columnist and Author

All my babies are gone now. I say this not in sorrow but in disbelief.

I take great satisfaction in what I have today: three almost-adults, two taller than I am, one closing in fast.Three people who read the same books I do and have learned not to be afraid of disagreeing with me in their opinion of them, who sometimes tell vulgar jokes that make me laugh until I choke and cry, who need razor blades and shower gel and privacy, who want to keep their doors closed more than I like.

Who, miraculously, go to the bathroom, zip up their jackets and move food from plate to mouth all by themselves. Like the trick soap I bought for the bathroom with a rubber ducky at its center, the baby is buried deep within each, barely discernible except through the unreliable haze of the past.

Everything in all the books I once poured over is finished for me now. Penelope Leach., T. Berry Brazelton., Dr. Spock. The ones on sibling rivalry and sleeping through the night and early-childhood education, all grown obsolete. Along with Goodnight Moon, and Where the Wild Things Are, they are battered, spotted, well used. But I suspect that if you flipped the pages, dust would rise like memories. What those books taught me, and finally what the women on the playground, and the well-meaning relations -- well what they taught me was that they couldn't really teach me very much at all.

Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything.

One child responds well to positive reinforcement, another can be managed only with a stern voice and a timeout. One child is toilet trained at 3, his sibling at 2.

When my first child was born, parents were told to put baby to bed on his belly so that he would not choke on his own spit-up. By the time my last arrived, babies were put down on their backs because of research on sudden infant death syndrome.

To a new parent this ever-shifting certainty is terrifying, and then soothing. Eventually you must learn to trust yourself. Eventually the research will follow.

I remember 15 years ago pouring over one of Dr. Brazelton's wonderful books on child development, in which he describes three different sorts of infants: average, quiet, and active. I was looking for a sub-quiet codicil for an 18-month old who did not walk. Was there something wrong with his fat little legs? Was there something wrong with his tiny little mind? Was he developmentally delayed, physically challenged? Was I insane? Last year he went to China. Next year he goes to college. He can talk just fine. He can walk, too.

Every part of raising children is humbling, too. Believe me, mistakes were made.They have all been enshrined in the "Remember-When-Mom-Did " Hall of Fame.The outbursts, the temper tantrums, the bad language, mine, not theirs.The times the baby fell off the bed.The times I arrived late for preschool pickup.The nightmare sleepover. The horrible summer camp.The day when the youngest came barreling out of the classroom with a 98 on her geography test, and I responded, "What did you get wrong?" (She insisted I include that.) The time I ordered food at the McDonald's drive-through speaker and then drove away without picking it up from the window. (They all insisted I include that.) I did not allow them to watch the Simpsons for the first two seasons. What was I thinking?

But the biggest mistake I made is the one that most of us make while doing this. I did not live in the moment enough. This is particularly clear now that the moment is gone, captured only in photographs. There is one picture of the three of them, sitting in the grass on a quilt in the shadow of the swing set on a summer day, ages 6, 4 and 1.

And I wish I could remember what we ate, and what we talked about, and how they sounded, and how they looked when they slept that night.

I wish I had not been in such a hurry to get on to the next thing: dinner, bath, book, bed. I wish I had treasured the doing a little more and the getting it done a little less.

Even today I'm not sure what worked and what didn't, what was me and what was simply life. When they were very small, I suppose I thought someday they would become who they were because of what I'd done. Now I suspect they simply grew into their true selves because they demanded in a thousand ways that I back off and let them be. The books said to be relaxed and I was often tense, matter-of-fact and I was sometimes over the top.

And look how it all turned out. I wound up with the three people I like best in the world who have done more than anyone to excavate my essential humanity.

That's what the books never told me. I was bound and determined to learn from the experts. It just took me awhile to figure out who the experts were.

Lemon Rind for Disposal

I have discovered that anytime I use fresh lemons in a recipe, I can save and freeze the rinds.  I love the smell of fresh lemon in the garbage disposal for a refreshing smell, so I just take a few out of the freezer bag and let them thaw in the sink.  Then I send them through the disposal.  Whenever I make Lemonade or something like that, I always end up with so many extras, so why not save them for later? 

Squash Dressing Casserole

If you like squash casserole and southern Thanksgiving dressing, then this recipe is for you.  Another church cookbook winner.  I wanted to use up some green onions that I still had, so I used those instead of regular onions.  If I make it again, I will ONLY use regular onions.

Squash Dressing Casserole

2 lbs. yellow squash, sliced

1 medium onion, chopped

1 stick butter

1 can cream of chicken soup

2 c. Pepperidge Farm Cornbread Stuffing

1 (8 oz.) carton sour cream

salt and pepper to taste

Boil squash and onion until tender; drain.  Mix all ingredients.  Pour into greased 2 quart casserole dish;  bake at 350 for 30-35 minutes.  

(I don't like dry dressing, so 30 minutes was plenty for me.  If you like a more firm, dry-ish dressing, you may want to bake yours a little longer.

Cream Cheese Sausage Balls

A couple of weekends ago for one of our Tuscaloosa tailgates, I made these sausage balls and Spinach Dip.  I forgot I made them until now.

Cream Cheese Sausage Balls

1 pound hot sausage, uncooked
8 oz. cream cheese, softened
2 c. Bisquick
1 c. shredded cheddar cheese

Preheat oven to 350.  Mix all ingredients until well combined.  Roll into 1 inch balls.  Chill in refrigerator at least 10 minutes.  Bake for 18-20 minutes, or until brown.

*Keep balls chilled in between baking batches.

Pumpkin Bundt Cake

Our church is a supporter of The Jimmie Hale Mission, a ministry to the homeless among other things.  Every month on Saturdays several volunteers go and serve lunch.  It has never worked our for us to go, but this week I received an email from the church asking for cake donations to be served this weekend.  It is the perfect opportunity for me to help out.  So today, we baked this cake.  It smelled delicious while baking and all the reviews said it was a very moist cake.  I love moist cake over dry poundcake any day of the week.  It reminds me of the Chocolate Chip Pound Cake. In fact, I thought about adding white chips to it but changed my mind last minute.  And I also love easy cakes that start with a mix!

Pumpkin Bundt Cake

1 box spice cake mix
1 small box butterscotch instant pudding
1/4 c. oil
1/4 c. water
4 eggs
1 c. pureed pumpkin

In a large mixing bowl, beat all ingredients on low speed to incorporate.  Turn up speed and beat for about 3-4 minutes until light and airy.  Pour into greased and floured bundt pan.  Bake at 350 for 50-55 minutes or until toothpick comes out clean.  Allow to cool in pan and then turn out on wire rack to cool completely.

Lasagna Soup

When Mom was visiting last week, I also made this soup and thought it was delicious and tastes just like lasagna.  I actually used turkey in the recipe and I really didn't miss the beef.  Use whichever you prefer.  

Lasagna Soup

2 lbs. ground beef

1 large onion, diced

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

1 (28 oz) can diced fire roasted tomatoes

6 c. chicken stock

2 bay leaves

8 oz. lasagna noodles, broken into small pieces

salt and pepper to taste

Cheese Mixture:

8 oz. ricotta cheese

1/2 c. Parmesan cheese

salt and pepper to taste

Mozzarella cheese

In a Dutch oven, brown beef and onion until onion is tender.  Stir in garlic, oregano, red pepper flakes and tomato paste.  Cook for 1-2 minutes stirring constantly.  Add in tomatoes, chicken stock and bay leaves.  Simmer for 30 minutes.  Remove bay leaves.  Add broken lasagna pieces and continue simmering until tender.  

In a separate bowl, mix ricotta cheese, Parmesan cheese and salt and pepper.  To serve, spoon cheese mixture into bottom of bowl.  Top with mozzarella cheese and ladle soup on top.

Smoked Tuna Dip

I absolutely love tuna dip at the beach and nobody does it better than Destin's Harbor Docks.  (In my opinion!)  Anyway, I have been looking for a way to make this dip at home without the freshly smoked yellowfin tuna.  The original recipe I tried called for canned tuna with liquid smoke added.  It was AWFUL!  Then I found another recipe that informed me that there were tuna pouches with already smoked tuna inside.  This had to be better than liquid smoke.  I gave it a try yesterday for lunch because my mom is in town and it certainly isn't Harbor Docks but it will do here at home.

Smoked Tuna Dip

2 pouches smoked tuna, drained if necessary
3/4 c. mayo
1 Tbsp. prepared horseradish
1/3 c. chopped green onions
1/8 tsp. ground pepper

Process all ingredients in food processor until smooth.

Honey Oatmeal Bread

I was on Tasty Kitchen and looking at the most popular recipes on that site.  I noticed this bread and it looked delicious so I clicked on it and what do you know?  It is the recipe of a high school friend.  Click on over and make this bread if you are looking for a good homemade recipe.

Honey Oatmeal Bread

I served this with the Creamy Chicken Divan Soup.

Peanut Butter Haystacks

These cookies are my most favorite cookie in the world.  They are the easiest no bake cookie to make ever!  I have never shared them because I thought one day I would make millions off of them and need to keep the recipe secret (for real!), but I have decided that probably won't happen and even if it did there would be no need to keep it secret.  HA!  This is my Grandmother's recipe and anytime I take them anywhere, everyone always goes bonkers over them.  Our church collected snack foods to give to emergency workers as a thank you for what they do.  I decided I wanted to make them something special.  But then I got to thinking, I wonder if they eat homemade food from strangers?  Oh well, it was the thought that counts.

And if you make millions off of my cookie one day, remember this lady!!  :)

Peanut Butter Haystacks

1/2 c. light corn syrup

1/2 c. sugar

1 c. peanut butter

2 c. cocoa krispies

In a saucepan, heat syrup and sugar until bubbling.  Remove pan from heat and carefully stir in peanut butter until well combined.  Stir in cocoa krispies.  Drop by teaspoon onto wax paper and allow to cool.

Creamy Chicken Divan Soup

I have decided that Friday will be soup day at our house through the cold weather season.  It works out because it is great to eat for lunch after church.  Just a quick reheat and lunch is served.  This is soup number two and, in case you can't tell from last week and this week, I am all about soup recipes that are originally entrees right now.  This is really good.  It is pretty much a glorified broccoli soup with meat.  The Dish Washer thinks that it isn't an official meal if there is no meat involved.  Don't tell him I have a tomato soup recipe that my eye is on.  This soup whipped up in no time, especially with the help of a $4 rotisserie chicken from the grocery store.  Those things make life so easy!!  (And you can't beat the price for pre-cooked)

**UPDATED:  The original recipe called for 2 c. shredded cheddar cheese which I left out when I made my original batch of soup.  When I reheated a bowl later, I added some cheddar cheese to it and it made it so much more delicious!  Definitely add the cheddar cheese.

Creamy Chicken Divan Soup

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried crushed red pepper
6 c. chicken broth (48 oz. can)
2 (12 oz.) packages fresh broccoli, cut into florets (about 12 cups)
1 (8 oz.) pkg. cream cheese
4 c. chopped cooked chicken
2 c. shredded cheddar cheese
salt and pepper to taste

Melt butter in Dutch oven.  Saute onion until tender.  Add garlic and red pepper and cook 2 more minutes.  Add broccoli florets and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer 10 to 15 minutes or until tender.  Stir in cream cheese until melted.

Process mixture with handheld blender until smooth.  (Or use food processor in batches with cooled liquid to process.)  Once processed, add chicken.  Season with salt and pepper and serve immediately.

Dijon Grilled Chicken Marinade

Our favorite marinade is a Garlic Dijon marinade that we put on pork and I saw this one that is used on chicken.  It was delicious and just a little different from the other marinade.  I didn't take a picture of it, because let's be honest, all grilled chicken looks the same to me.  This is perfectly delicious for tailgating!

Dijon Grilled Chicken Marinade
good for 1-1/2 to 2 lbs. chicken meat

4 tsp. minced garlic
1 tsp. dried parsley
1/3 c. dijon mustard
1/4 c. balsamic vinegar
1 Tbsp. sugar
1/4 c. olive oil
1-1/2 tsp. dried rosemary
salt and pepper to taste

Marinade chicken overnight (or at least 1 hour) and grill until meat is cooked through.

Tarragon Chicken Salad with Cranberries

I wanted to change up my go to chicken salad recipe for the fall and came across a similar recipe calling for tarragon after watching Barefoot Contessa show me that tarragon in chicken salad can be a secret ingredient.  This one sounded delicious and I changed it up just a smidge for our tastes.  It also calls for pecans, which I thought would be great in it, but The Dish Washer would have complained all day.  So, I opted to leave them out.

Tarragon Chicken Salad with Cranberries

2 whole chicken breasts, bone in and skin on
2 stalks celery, finely chopped
1 shallot, chopped
1 tsp. dried tarragon
1 c. dried cranberries, chopped chunky
1 c. toasted pecan halves, chopped
3/4 c. mayo
1 tsp. apple cider vinegar
salt and pepper to taste

Place chicken on roasting pan and drizzle with olive oil.  Season with salt and pepper and roast at 425 for 45 minutes or until cooked through.  Allow to cool completely.  Once cool, remove skin and shred or chop chicken, whichever you prefer.

In a small bowl, whisk mayo, apple cider vinegar and salt and pepper.  Set aside.  In a larger bowl, combine, chicken, celery, shallot, tarragon, cranberries and pecans.  Pour dressing over and mix well.

Black Eyed Pea Dip

Quickly, how about some gameday food?  There are several variations of this recipe.  Some call for Italian dressing and some are even called Texas Caviar or Alabama Caviar...you get the idea.  This is the version I like.  It makes plenty for a large crowd.  Perfect to take to a tailgate.

Black Eyed Pea Dip

2 cans black eyed peas without pork, drained
1 can niblet corn, drained
1 (16 oz.) jar of mild-medium chunky salsa
1 tomato, cut up
1 onion, cut up
1 tsp. garlic salt
1-1/2 tsp. creole seasoning

Mix all together and chill in fridge.  Serve with scoop tortilla chips.

ROOOOOOOOOLLLLLLLL TIDE, ROLL!!!!

MeeMaw's Crusty Cornbread

My MeeMaw makes the best cornbread.  I made it yesterday to serve with our soup.  Even though it is the same recipe, her's always tastes so much better than mine.  Maybe it is her cast iron skillet and it's 50 years as opposed to mine with 5.  She always made this recipe go into 2 skillets (2/3 batter in one, 1/3 batter in the other) so her's is always thinner than mine.  Thin and crunchy is perfect.  I only have one skillet, so that is why mine is much thicker.  The crust was still crunchy though, so it was good enough.

MeeMaw's Crusty Cornbread

1 c. self-rising cornmeal
1 c. self-rising flour
1 c. buttermilk
1 egg
2 Tbsp. water (more if needed to thin batter)
1/4 c. vegetable oil

Pour oil into skillet.  Place in oven and preheat oven to 450. Meanwhile, mix cornmeal, flour, milk and egg.  Whisk until well combine.  Thin with a little water if needed.  Once preheated, carefully remove skillet and sprinkle in some extra cornmeal.  (The hot oil and extra cornmeal help make it crusty.)  Pour in cornmeal batter.  Bake for 20-25 minutes until crispy, golden.

Stuffed Cabbage Soup

I can't help myself.  The first signs of fall and all I want to do is make soup!  I have had this one marked in my list all summer and today was the day.  I really enjoy stuffed cabbage but have never attempted to make it at home, so I thought this would be the perfect lazy alternative.  It was all the flavors of traditional stuff cabbage.  The only difference was that really thick tomato sauce taste that is always so good on top of the stuffed cabbage.  It worked out great because we had a surprise visit from my in laws on their way back home and it makes a HUGE pot of soup.  In fact, I am sure I will still have plenty for the freezer.

Stuffed Cabbage Soup

olive oil
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 lb. ground beef
1 lb. ground pork
1/2 c. rice
4 c. beef broth
2 cans petite diced tomatoes
1/2 can water
2 Tbsp. tomato paste
1 small head of cabbage, shredded
2 bay leaves
salt and pepper to taste

Bring 1 cup of water to a boil.  Once boiling, pour over 1/2 c. rice and allow to soak for 10 minutes.  In a very large pot (no smaller than 5 quarts), saute onion and celery in olive oil.  Once tender, add garlic until fragrant.  Drain rice.  Add beef, pork and rice to pot and cook until browned.  Drain.  Add beef broth, tomatoes, can of water, tomato paste, cabbage, bay leaves and salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour or until rice and cabbage is tender.  (I let mine go 2 hours and then sit on warm all day.)

Creamy Italian Chicken

Well, I have certainly posted plenty of recipes this week.  This is my last one, another crockpot recipe and yet another recipe floating all over Pinterest.  This was delicious and super easy to make.  I don't have anything new I am planning to make for the holiday weekend.  In fact, it is supposed to rain Sunday/most of the week from the storm.  Thankfully, we should have a dry home game tomorrow.  I am so excited about football season and super excited to be able to make it to a few more games this season than I did last year with a Tiny Baby Bun!  Roll Tide!!

Creamy Italian Chicken

4 boneless, skinless chicken breasts (mine were huge so I only used 3)
1 packet of zesty Italian dressing mix
1 can cream of chicken soup*
1 (8 oz.) pkg. cream cheese

In bottom of crockpot, place chicken breasts.  Cover with seasoning packet.  In a separate bowl, combine cream cheese and chicken soup.  Heat in microwave until cheese is melted and well blended with soup.  Pour over chicken.  Cover crock pot and cook on low for 5-6 hours.  Can go longer if you are away from the house.  Shred chicken into sauce and serve over rice or pasta.

*Some recipes I have seen say to use anywhere from 1-2 cans of cream of chicken soup, but I will tell you  that I think that would be way too soupy.  One can was definitely plenty.

--
And speaking of chicken, have you reserved your FREE Chick-fil-A breakfast yet?  The Dish Washer and I both have reservations.  Too bad you have to be 13 for a reservation or else The Bun would have one too.  I guess they have to make their money somehow.  They are my most favorite fast food restaurant.  Check to see if your restaurant still has available reservations here:  chick-fil-aforbreakfast.com 

Brown Sugar and Balsamic Slow Cooked Pork

This weekend was Pioneer Woman's first television episode.  Did you watch?  We were out of town so watched it on Tivo the following day.  Jason told me not to watch it without him because he wanted to see their ranch life.  Anything with cattle, he loves, and you better not fast forward through any of those parts.  I liked the show.  It's not like anything else on Food Network the way they produce it.  I think you either like it or hate it.  It does drive me crazy how she says balsamic (bal-SAM-ic)!!  Anybody else?  Anyway this is a recipe I first spied on Pinterest and the bal-SAM-ic made me think of her!  :)  I thought this was delicious.  I was worried that the glaze was going to be way too sweet for me, but the pork balanced that out nicely.

Brown Sugar and Balsamic Slow Cooked Pork

1 (2-pound) boneless pork loin
1 tsp. ground dried sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/2 c. water
1/2 c. brown sugar
1 Tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 Tbsp. soy sauce


Mix together sage, salt, pepper, and garlic.  Rub the mixture over the pork. Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker. Cook on low for 6 to 8 hours.  


One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan. Bring the mixture to a bubble over medium heat. It will get thick.  Pour half of the glaze over the pork. Reserve the rest to serve alongside.  Cook the pork for another hour.  Serve with the remaining glaze.

Zucchini Fritters

These were supposed to be more like hush puppies, but I didn't feel like busting out the deep fryer.  So, I just dropped them in hot oil in a skillet and now they are more like zucchini pancakes.  They were really good, but made way too many for our little family.  I decided to put them in the freezer to see if we could eat them later.  Of course, fried foods are always better freshly fried but they still tasted good after being reheated in the microwave.

Zucchini Fritters

Vegetable oil
1/2 c. milk
1 egg, lightly beaten
1 c. all purpose flour
1-1/2 tsp. baking powder
1/2 (1 oz.) pkg. of ranch-style dip mix
2 c. shredded zucchini

Fill a deep-fat fryer or skillet with oil to a 2-inch depth.  Heat to 375.  Meanwhile, combine milk and egg in a mixing bowl.  Stir together dry ingredients and add to egg mixture; blend well.  Fold in zucchini.  Drop batter by rounded teaspoonful into hot oil.  Fry until deep golden brown, turning once.  Drain thoroughly on paper towels.  Yields 1-1/2 to 2 dozen.

Three Bean Salad

This is a salad that I absolutely love that The Dish Washer's mother makes.  It is so addictive, but again I love all things sweet and sour.  I decided to make this for the past weekend's family get-together too.  It's pictured above from several Thanksgivings ago, but it has me in the mood for fall just looking at the picture.  Too bad we are still expecting 100 degrees this week!  Doesn't seem right for the first week of college football to be 100 degrees!  It's usually hot, but not that hot.  My Dad loved this salad and said it is the best Three Bean Salad he has ever had.  I'm not sure there is much difference between this recipe and other recipes, but he wanted this recipe none the less.  So, here it is:

Three Bean Salad

1 can cut green beans
1 can cut wax beans
1 can red beans
1 small onion, sliced thinly
1/2 c. vegetable oil
1/2 c. sugar
1/4 c. vinegar


Drain beans and rinse.  Set aside.  In a saucepan, combine oil, vinegar, sugar and onion.  Heat until sugar dissolves.  Allow to cool completely.  Place beans in a refrigerator bowl and pour cooled sugar/vinegar mixture over beans.  Allow to marinate overnight.  Serve chilled.

Nutella Chess Bars

You may know these bars from the one and only Paula Deen.  She calls the base recipe Gooey Butter Bars, but growing up we always called these Chess Bars and Chess Bars they will always be to me.  Paula is also well known for changing up the base recipe to make several different flavors like German Chocolate.  I saw this recipe using Nutella over at Plain Chicken and this was the original recipe I told you about when I ended up making Nutella Cookies.  I took these to a family get-together this weekend (again, so good to take these where there are a lot of people to help you eat them) and everyone thought they were just brownies.  And honestly, they did taste like frosted brownies.  They had more of a chocolate flavor and I couldn't taste much Nutella, but they were still amazing!  Very rich!

Nutella Chess Bars

1 box Devil's food cake mix
1 stick butter, melted
1 egg

1 (8 oz.) pkg. cream cheese, softened
3 eggs
1 c. Nutella
1 tsp. vanilla
1 stick butter, melted
1 (1 lb.) box powdered sugar

In a mixing bowl, combine cake mix, 1 stick butter and 1 egg with electric mixer.  Once mixture is formed, press into greased 9x13 baking dish.  In a separate bowl, combine cream cheese and Nutella until creamy.  Add eggs, vanilla, butter.  Next mix in powdered sugar until smooth.   Pour and spread on top of unbaked crust.  Bake at 350 for 40 to 50 minutes.  Be careful not to overbake.  You want it to have a gooey texture.

Cake Batter Ice Cream

Loosen those buttons on the pants because the cooking here has been rich this weekend and I have been dying to share the recipes with you!  I mentioned the last time I made Vanilla Ice Cream that I wanted to find a recipe that was creamier and more like fresh from the carton ice cream!  I HAVE FOUND IT!!!  Tonight we had an ice cream social at church and I knew it would be the perfect time to make it and try it out.  It was a hit and it is super easy to make.  And thankfully, it is all gone so I didn't have to come home and worry about eating too much.  I will never make another homemade ice cream recipe again.  The great thing about this recipe is you can use whichever cake batter you like the best to make the different flavors. (vanilla, chocolate, strawberry, etc)  Tonight I used yellow cake mix.  I wonder if the cake mix helps to make it creamy?  Regardless, this is the creamiest homemade ice cream (instead of frozen milk) I have ever had.  YUM!

Cake Batter Ice Cream

1 c. milk
2 c. heavy cream
3/4 c. sugar
2/3 c. cake mix
1 tsp. vanilla

In a large bowl, combine milk, sugar and cake mix.  Whisk together being sure to eliminate clumps until sugar dissolves.  Add in cream and vanilla.  (I allow the cream mixture to sit in the fridge for a few hours to make sure the sugar dissolves.)  Pour into ice cream maker and freeze according to your  maker's directions.  Once frozen, place in a separate container and place in freezer until ready to serve.

Broccoli, Grape and Pasta Salad

YUM-O!!  This was the recipe that jumped off the pages of Southern Living this month and it is DELICIOUS!!  I had to make it right away to get it off of my mind.  Check out the recipe if you haven't seen it:

Broccoli, Grape and Pasta Salad

Hasselback Potatoes

Last night, I made Taco Meatloaf and I used a peach salsa I had in the pantry to change it up a bit.  It was really good and inspired by PW's peach bbq chicken (although that was a heck of a lot of whiskey!) she had posted that morning.  I'd love to make that soon.  But in the meantime, the peach salsa held me over.  I had some baking potatoes that I really wanted to use up and have always wanted to try this recipe, but just never did until now!  It was so easy and is pretty to serve.  It is a cross between a baked potato and roasted potatoes.  Is it crazy that I always think of Elizabeth Hasselback when I think of this recipe!

Hasselback Potatoes

baking potatoes (however many you are serving)
olive oil
fresh garlic cloves, sliced
salt and pepper to taste

Slice potatoes 3/4 way through the potato, the whole length of the potato.  Use two wooden spoons as your cutting guide by placing two spoons on each side of the potato.  That keeps the knife from going all the way through the potato.  Place a slice of garlic in between potato slices.  I did every 3 or 4 slices but you can do more or less depending on how much garlic you like.  Toss in olive oil and sprinkle with salt and pepper.  Bake at 425 for 1 hour.  (I may or may not have dotted some butter on the potatoes half way through cooking!)  :)

Hot Fudge Sauce

I had planned on making John's Apple Dumpling Delight last week for a gentleman who was doing repairs to our home, but learned that he wouldn't have time to lunch with us so I didn't make them.  What to do with the ice cream that I already bought to serve with the warm dumplings?  Hot fudge sauce!  I studied up on my hot fudge sauce over at Tasty Kitchen.  I settled on combining a couple of recipes based on what I had on hand.  It isn't as good as say, Dairy Queen, but it hit the spot.  Once I made it, I just used a recycled glass jar to store it in.  You want to be sure you put it in something that can go from fridge to microwave to reheat it.

Hot Fudge Sauce

1 can sweetened condensed milk
2 oz. unsweetened chocolate
3/4 c. water
1 tsp. vanilla

In a large saucepan, heat condensed milk, chocolate and water to a boil.  Stir constantly.  (Will seem super runny, but it will thicken up).  Continue stirring until mixture is smooth and thickened.  Remove from heat and add vanilla.

Serve warm.  Store in refrigerator.  (I don't know how long it will be good for??)

Copper Pennies (Marinated Carrots)

I believe I tried a recipe for "Copper Pennies" sometime this year that never made it to the blog because it wasn't good.  It was served warm, though, so I think that is why I didn't care for it.  I really like this cold version, and I am a fan of all things sweet and sour.  This recipe is from my mother in law's community club cookbook and the ingredients are all things you have on hand to whip up a veggie for unexpected company.  Really yummy!  Now that I have had the good stuff, it really reminds me of the Sweet Potato Salad that I make.  This is just more saucy and obviously uses carrots.

Copper Pennies (Marinated Carrots)

2 cans carrots, drained

1 bell pepper, chopped

1 small onions, sliced and "ringed" out (meaning separate into individual rings)

1 can tomato soup

1/2 c. salad oil

1/2 c. sugar

3/4 c. vinegar

1 tsp. mustard

1 tsp. Worcestershire sauce

salt 

pepper

In a serving bowl, add carrots, bell pepper and onion.  Mix other ingredients really well and pour over carrots.  Cover and refrigerate over night.  Serve.

Quick & Easy Au Jus (for French Dip Sandwich)

I had some leftover Roast from earlier in the week and wanted to use it up by making another meal out of it. I decided on making an au jus and serving it as a French Dip Sandwich.

Quick & Easy Au Jus (For French Dip Sandwich)

2 Tbsp. butter
1 shallot, chopped (I just used onion I had on hand)
1 Tbsp. all purpose flour
2 cans beef consomme
Montreal Steak Seasoning, to taste
pepper, to taste

In a saucepan, melt butter and saute shallot until tender.  Add in flour being careful not to burn.  Whisk in the cans of consomme until smooth.  Season with Montreal Steak Seasoning and pepper to taste.  Simmer while preparing sandwiches.  Serve in a dipping bowl.

Zucchini Perini

I think I have mentioned before that we were gifted with the Perini Ranch Steakhouse Cookbook for Christmas.  It is full of "cowboy" food and when I saw this I knew I wanted to try it out.  It is served as a side at their restaurant but since it has the meat in it, I decided to make it our main dish.  I have made something similar before when I made the Stuffed Zucchini, but this is WAAYYY better!  We adapted the recipe to make it more of a meal and to cook the zucchini to a more tender doneness.  Here is the original recipe and here's what we did:  It makes a huge serving.  Great for a crowd and definitely plenty of leftovers for us this week!

Zucchini Perini

1 lb. ground beef
1 lb. sausage
1 large onion, diced
2 lbs. zucchini, thinly sliced
1 (28 oz.) can whole tomatoes, mashed and drained
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
3 tsp. dried crushed oregano
garlic powder (to taste)
salt and pepper (to taste)
Parmesan cheese

In a large skillet, brown ground beef, sausage and onion.  Drain off excess fat.  Add tomatoes, tomato paste, tomato sauce and seasonings.  Simmer for 5 minutes.  Add zucchini and stir to coat with meat sauce.  Place in a large baking dish.  Cover with Parmesan cheese and bake at 350 for 35 minutes.

**The meat sauce alone would make a great spaghetti sauce.  I love the mix of the beef and the sausage.

Cheesy Spinach & Rice Bake

• Cheesy Spinach & Rice Bake
• 
  
• 2 Tbsp. butter
• 1 small onion, chopped
• pinch of cayenne pepper
• 1 pkg. frozen spinach, thawed, drained and chopped
• 1 c. milk
• 2 eggs
• 2 c. shredded cheddar cheese
• 4 c. cooked rice 
• salt and pepper, to taste
• 
  
• Preheat oven to 350 degrees.  Spray casserole dish with non stick spray.  In a large pan over medium-high heat, saute onions with 2 Tbsp. of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.  In a large bowl, whisk together milk and eggs.  Add the rice, cheese and spinach mixture and combine well. Season with salt and pepper.
• 
  
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Tie Dye Cookies

Well, school is around the corner and all of my first babies (nieces and nephews) are officially school age this year!  Let's put it this way, May 2024 will make for a busy graduation season for us!  (2024, what?!?!  So weird.)  In honor of school starting, I knew I wanted to send everyone something special to wish them a happy school year!  I found these awesome Tie Dye Cookies online.  I used two separate sites to come up with my final product.

I used the cookie dough recipe from here.

I used the cookie rolling method from here.  (I thought this look was cuter than the Baked Bree version.)

Then I used free printables from here to send a note to all of my "Smart Cookies" and wrap the cookies up.  I mailed them off yesterday!  I'm happy to report today that everyone has received them and they were a hit!

Famous Chocolate Refrigerator Roll

I've seen a similar recipes using these Nabisco Famous chocolate wafers and have been on the hunt for them for several months.  They aren't the easiest item to come across.  I finally spotted them close to some ice cream toppings at Publix this week.  It worked perfect to make for company this week.  If you are looking for a dessert to impress, this is your best choice!  It is so simple to make and looks incredible.

Famous Chocolate Refrigerator Roll

2 c. whipping cream
1 tsp. vanilla
1 (9 oz.) pkg. Nabisco Famous Chocolate wafers

In a mixing bowl, whip the cream until it forms soft peaks.  Gently fold in the vanilla.  Top each wafer with 1-1/2 tsp. of cream.  Stack on top of each other.  Turn the roll on it's side and cover with remaining whipped cream.  Garnish with shaved chocolate or crumbled cookies.  Refrigerate at least 4 hours.  Cut at an angle and serve.

Carrot Souffle

This was my first time to make a souffle at home.  In terms of it rising correctly, well, it was a "flop".  In terms of flavor, it was delicious and tasted just like I wanted it to taste and remembered.  There is a restaurant in town called Dale's Southern Grill.  Maybe you've eaten there?  Last year, we went with The Dish Washer to a business dinner and Dale's catered.  Carrot Souffle, which is one of their more popular dishes, was served.  I originally didn't get any, but was prodded to try it for dessert.  Yes, it is plenty sweet enough for dessert too.  Theirs didn't rise either, so maybe it isn't supposed to.  It is really similar to a sweet potato pie/casserole.  A little internet research turned up the original recipe.  Here's the link:

Dale's Carrot Souffle

While I was looking for that recipe, I also spotted this SHOOT ME NOW recipe.  I may have to make a trip for a little splurge soon!!

Baked Zucchini Chips

I've seen this recipe in several places online and decided to give it a try for a different way to use up zucchini.  I thought it was very delicious.  I could have baked it a little longer and maybe it would have a little more crunch, but overall it was a great way to use those zucchinis up.

Baked Zucchini Chips

3 zucchinis, washed and rinsed
1/2 c. bread crumbs
1/4 c. Parmesan cheese (I used grated because that is what I had)
1 tsp. garlic powder
1 tsp. cracked black pepper
1 tsp. dried parsley
1/2 tsp. paprika
salt to taste
2 egg whites

Preheat oven to 450 degrees.  Cut zucchini as thinly as possible.  Place on paper towels to allow moisture to drain for at least 10 minutes.  In a bowl, beat egg whites until the become frothy.  In a separate bowl (or ziploc bag), combine dry ingredients.  Coat zucchini is egg whites and then toss in dry ingredients.  Lay flat on baking sheet in single layer.  Bake for 5 minutes.  Flip zucchini over and return to oven for 7 more minutes or until as crispy as you prefer (without burning them!).  Serve warm.

Tuscan Pork Chops

This recipe is straight from Southern Living.  No need to waste time.  It was absolutely delicious!!  Probably the best thing we have eaten in a while.    

Tuscan Pork Chops

1/4 c. all purpose flour

1 tsp. salt

3/4 tsp. pepper

4 boneless pork chops (I use bone-in and allow mine longer to cook)

1 Tbsp. olive oil

3-4 garlic cloves, minced

1/3 c. balsamic vinegar

1/3 c. chicken broth

3 plum tomatoes, seeded and diced (I used typical garden tomatoes and left seeds in)

2 Tbsp. capers (who has these on hand? - I left that out)

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.  Cook pork chops in hot olive oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown.  Remove chops from skillet.

Add garlic to skillet, and saute 1 minute.  Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return chops to skillet; bring sauce to a boil.  Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done.  (Again, I simmered longer to insure the chops were done...and they become more tender the longer they simmer.)  Serve with tomato mixture. 

Fresh Tomato Tart on Black Pepper Cornbread Crust

The theme for my recent posts, in case you can't tell, has been fresh vegetables.  We are lucky to be on the receiving end of both our families' gardens.  They pretty much all grow the same things...and LOTS OF IT!!  I've already put plenty of okra, squash, zuchinni, peas, and eggplant up in the freezer.  I NEED A DEEP FREEZE!!!!  

I've never just loved eating big pieces of tomato, but I decided to give it more of a try with new recipes.  Who knows?  Maybe I'll be eating tomato sandwiches really soon!  This recipe sounded delicious the moment I read it.  I changed up my baking dish and cooked it in a real tart pan because I wanted it to be pretty.  I'm going to share the recipe using the original baking dish of a 9x13 pan.  Also, I didn't have bacon on this one.  But at The Dish Washer's suggestion, bacon will be added next time.  I think it will be great!  

Fresh Tomato Tart on Black Pepper Cornbread Crust

Crust:

1 large egg

1/4 c. sour cream

1/2 c. milk

3/4 c. cornbread mix (I use Sunflower brand)

1 tsp. black pepper

1 Tbsp. olive oil

Filling:

3-4 medium tomatoes

2 c. shredded cheddar cheese

1/2 c. mayo

1-2 Tbsp. chopped fresh basil

1-2 Tbsp. chopped fresh chives

Salt & pepper, to taste

2 slices bacon, cooked and crumbled (optional)

breadcrumbs (Panko would be best but any kind will work)

Heat oven to 425.  Generously spray 9x13 baking pan with no stick spray.  Whisk together egg, sour cream and milk in a medium bowl.  Whisk in cornbread mix and pepper until smooth.  Stir in olive oil just until blended.  Pour into prepared pan.  Bake 12-15 minutes or until golden brown.  Crust will be thin.  (The browner the better.)

Cut tomatoes in the size slice you prefer.  Place slices on paper towel to allow them to drain.  Stir together cheese, mayo, basil and chives until combined.

Spread about half of cheese mixture onto cornbread crust.  Arrange tomatoes on top of crust.  Overlapping if needed.  Sprinkle tomatoes with salt and pepper and crumbled bacon.  Spoon remaining filling on top of tomatoes.  Sprinkle with a tiny amount of breadcrumbs for browning.

Return tart to oven for 5 minutes at 425 or until cheese begins to melt.  Then turn on the broiler and broil until the top is lightly browned and bubbly.  About 1-2 minutes.   But don't walk away from it in the broiler.  Cut into squares.  Serve warm.