Southwest Potatoes




Southwest potatoes


Southwest Potatoes

This is a recipe I adapted from a Pampered Chef Recipe

We love it.

2 large Baking potatoes

1 cup of Cheddar cheese

1 1/2 tsp. of Southwest seasoning

1 can of Black beans, drained

1 can of Whole kernel corn, drained

1/2 tsp. Cilantro leaves


Create flat bases on each potato by cutting off a small piece on opposite sides. Pierce each potato with a fork all the way in.

Place the potatoes in a covered baker. Microwave, covered, on High for 5 minutes.

Remove lid and turn the potatoes over. Microwave for an additional 5 minutes or until the potatoes are very soft when pierced with a fork.

Remove the baker and move the potatoes on a cutting board.

When the potatoes are cool, cut them in 1/2 lengthwise and use a scoop to scoop most of the insides into a large bowl. Add the beans, corn, seasoning and 1/2 of cheese if desired.

Pour out any juice in the baker.

Place the potato skins into the baker. Use a scoop to fill the potato skins, packing the filling down with the back of the spoon. Sprinkle cheese as desired.

Microwave, uncovered on High for 3 minutes.

Sprinkle cilantro over the top

White Chocolate Munch Mix

munch mix

This is a favorite of the family. This recipe was given to me by a sweet friend, Ewen, at our church in Jackson, GA. I have altered it for our family. A great one to give away at Christmas to friends and neighbors.

White Chocolate Munch Mix

2 cups small pretzels

2 cups corn cereal

2 cups wheat cereal

2 cups rice cereal

2 cups oat cereal

1 1/2 cup  M & M’s

1 12 oz. bag of white chocolate chips

In a large bowl combine pretzels, cereals, and M & M’s. Stir in Melted white chocolate and toss to coat.

Spread mixture on wax paper on a baking sheet and put in frig for 20 minutes.

Take out and break up and put in containers.




Chicken Ring Recipe

chicken ring



This is one of my families favorite chicken recipes. This makes two for our large family.

This is adapted from Pampered Chef.


3 large boneless chicken breasts


1 cup mozzarella, shredded

1/2 cup red bell pepper, diced

tbsp parsley, fresh, chopped

1 tbsp Italian seasoning

1/2 tsp lemon peel

1 tsp garlic powder

1/2 cup to 3/4 cup mayonnaise

1/2 cup parmesan cheese, grated


Boil chicken until done, let it cool and then chop up

Unroll crescent rolls, arrange triangles, slightly overlapping, in a circle to look like a sun. I use baking stones.

Combine chopped chicken, red bell pepper, parsley, and lemon zest

Combine above with garlic, mozz cheese, parmesan cheese, mayo, and 1 tbsp. Italian seasoning mix

Preheat oven to 375

Spoon meat mixture evenly over dough in continuous circle

Bring points of triangles over meat mixture and to the center of the ring; pinch to hold in place

Bake 25 minutes until golden brown



Italian Meatball Soup

img_6512                                       2017-01-05-16-32-57


This Meatball Soup is really good on a cold winter day. This recipe was given to me by a special friend, Jo Shook.  I adapted it for us.

Italian Meatball Soup

26-28 ounces of Frozen fully cooked Italian beef meatballs

2 small packages of stream fresh mixed vegetables

1 32 ounce carton of Beef broth

1 can diced tomatoes

1 can tomato sauce

3 cups of water

2 cups of small shell or penne pasta

1 tsp Italian seasoning

1 tsp Parsley

1/2 tsp Garlic salt

1 tsp basil

1/2 tsp celery salt

Combine all the ingredients and bring to a boil. Reduce to low and cook 30 min to 1 hour.

Then enjoy the day you make it and then another cold wintery day.


Cranberry Pumpkin Bread



This is a favorite bread to give away and a favorite to get. I do a lot of gift giving at Christmas. We give gifts to family, church staff, preschool workers, teachers, neighbors and others. I have to come up with a lot of gifts. Fresh baked bread is a favorite to give to many as a way to say Thank you. Try it out.



  • 3 & 3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 1 to 1/2 cups fresh cranberries
  • 1 cup chopped walnuts



  1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, stir the eggs, pumpkin and oil; Mix wet ingredients into dry ingredients just until blended. Fold in cranberries and walnuts.
  2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely.

This will also make 6 of the small decorative loaf pans. Bake at 350 for 50 minutes or until toothpick or knife comes out clean.

This recipe is a Taste of Home recipe that I adapted for me.




Cinnamon Rolls

cinnamon roll







Years ago a local newspaper did a story on my aunt Kathryn Solesbee. She is a marvelous southern cook. She has co-owned two restaurants and worked at others. I cut her bread recipes out of the paper and started making homemade cinnamon rolls and dinner rolls for Thanksgiving and Christmas. They are a special treat for my family.

Favorite Recipes from my aunt Kathryn

Cinnamon Rolls

1 cup milk

1/4 cup sugar

1/4 cup butter

1 pkg. yeast

1 egg, beaten

3 to 3 1/2 cups of flour



Scald milk. Stir in sugar and butter. Let cool until lukewarm.

Add yeast and let dissolve. Add beaten eggs and flour to make a soft dough.

Cover and refrigerate overnight. Cold dough rolls easier.

Turn out onto floured surface and roll into a rectange. Brush with melted butter.

Spread with brown sugar and cinnamon. Roll up and slice 1/2 inch pieces and

place on greased pan about 1/2 apart. Let rise until double in size.

Bake at 400 about 15 minutes or until light brown. Glaze.


Hot water

Melted Butter

Powdered sugar


Mix all ingredients together. Should be the consistency of thing gravy.

Glaze cinnamon rolls while they are warm and enjoy.

I triple this recipe when I make these for my family. We have a large family.