Thank you for stopping by my recipe page.
Tip: When
cooking and baking you can change many recipe ingredients to make it lower
in calories, fats and etc. by simply using fat-free, low sodium, sugar
substitutes, salt substitutes, herbs, spices and etc. Always use olive or
canola oil when a recipe calls for oil.
Remember! Always eat in
moderation.
If you have a family recipe that you would like for me
to put on this page or to be put in one of my future cookbooks, please feel
free to send it to me at the address on the contact page. Recipes on this
page will change often, so check back regularly.
Shannons
Irish Beef Stew
Wilma Shannon
Ingredients:
2 lbs. stewing beef, cubed
1 pkg. beef stew seasoning mix
2 cans (10-11 oz.) tomato sauce
1 can (14 ½ oz.) diced tomatoes, undrained
2 c. beef broth, low sodium
2 carrots, peeled, diced
2 c. peeled diced potatoes
½ c. chopped celery
1 sm. onion, chopped
1 tsp. garlic powder
1 tsp. brown sugar
½ tsp. salt
½ tsp. ground black pepper
1 T. flour
1 T. olive or canola oil
Directions:
In a saucepan, add olive or canola oil and beef.
Cook about 3-4 minutes or until brown, stirring
occasionally. Drain.
Add beef, beef stew seasoning mix, tomato sauce, diced
tomatoes, beef broth, diced carrots, diced potatoes, chopped celery, chopped
onion, garlic powder, brown sugar, salt, ground black pepper, flour and
olive or canola oil into a slow cooker; stir and mix thoroughly.
Cook on high for 6 hours or on low for 9-10 hours.
Serve with your favorite crackers, cornbread and etc.
Note:
this is one of my family’s favorite recipes in the winter months, but
it is good anything. It has
been featured in many newspapers and magazines across the nation. Enjoy!
Wilma’s
Homemade Country Chili
Wilma Shannon
Ingredients:
1 lb. lean ground beef, cooked and drained
2 cans (15-oz.) pinto or kidney beans
2 cans (15-oz.) tomato sauce
1 med. onion, chopped
½ c. finely chopped celery
½ c. finely chopped green bell pepper
1 tsp. salt
½ tsp. ground black pepper
½ tsp. sugar (opt.)
½ tsp. garlic powder
4 T. chili powder (you can add more for a hotter taste)
5 c. water
½ c. macaroni, uncooked, or (can use spaghetti, broken
into pieces)
Shredded cheddar cheese (for garnishing)
Sour cream (for garnishing, opt.)
Directions:
In a large pot, combine cooked and drained beef, pinto
or kidney beans, tomato sauce, chopped onion, chopped celery, chopped green
bell pepper, salt, ground black pepper, sugar (opt.),garlic powder, chili
powder and water; mix thoroughly.
Bring to a boil, cover, reduce heat to low and cook for
1 hour, stirring occasionally.
Add uncooked macaroni or spaghetti pieces and continue
to cook on low for another 30-45 minutes, stirring occasionally.
Remove from heat, ladle into serving bowls and garnish
with mild shredded cheddar cheese. Add a dollop of sour cream on top (opt.).
Serve with cornbread, crackers, pimento cheese
sandwiches, Frito chips and etc.
Note:
This is so good on a cold wintery day. Enjoy!
Great! Chicken
or Turkey
Vegetable Casserole
Wilma Shannon
Ingredients:
1 (16-oz.) bx. stove top chicken or turkey stuffing mix
1 ½ c. chicken or turkey broth (can use water)
3 T. butter
¾ c. dried cranberries
2-3 boneless chicken breasts cut into 1-inch pieces or
(1-inch pieces of turkey)
2 c. chopped broccoli florets fresh or frozen (if
frozen, thaw and drain)
2 c. chopped cauliflower
1-2 medium carrots, peeled and diced
½ c. chopped onion
¼ c. chopped celery
1 c. milk shredded cheddar cheese
1 can cream of chicken soup, undiluted
¼ c. milk or sour cream
Dash of salt
Dash of ground black pepper
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking pan with cooking spray.
In a medium saucepan, over medium heat, combine chicken
or turkey broth or water and butter; bring to a boil, remove from the heat,
add stove top stuffing, cover and let stand for 5 minutes and then add dried
cranberries, fluff with a fork; set aside.
In a medium mixing bowl, combine condensed cream of
chicken soup, milk or sour cream, salt and ground black pepper; mix well and
set aside.
Layer the chicken or turkey pieces evenly into the
bottom of prepared pan.
Layer chopped broccoli, chopped cauliflower, chopped
carrots, chopped onion, chopped celery and mild shredded cheese on top of
chicken or turkey pieces.
Spread the mixed soup mixture evenly on top of the
vegetables and shredded cheese.
Spread stuffing mixture evenly over the top and bake
for about 1 hour.
Remove from the oven, let stand for about 10 minutes
and then serve.
Refrigerate any leftovers. This is what you call a real
comfort food. I love it!
*
Photo courtesy, Country Dan Dixon.
Shawn’s
Sloppy Joe Pasta Casserole
Shawn Shannon
Ingredients:
1 lb. lean ground beef, cooked and drained
1 bx. (12-oz.) Kraft pasta shells or macaroni,
cooked and drained
1 can (15-oz.) original sloppy Joe mix sauce
¼ tsp. salt or to taste
¼ tsp. ground black pepper
1 c. shredded mozzarella cheese
1 c. shredded mild cheddar cheese
1-2 c. crushed tortilla or corn chips (opt.)
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking dish with cooking spray.
In a large mixing bowl, combine cooked and drained
beef, cooked and drained pasta shells or macaroni, sloppy Joe mix sauce,
salt and ground black pepper; mix thoroughly.
Spoon half of the mixture into the prepared baking
dish, sprinkle shredded mozzarella cheese on top, spread remaining
mixture on top of mozzarella cheese and then sprinkle the shredded mild
cheddar cheese on top. Sprinkle crushed tortilla or corn chips on top if
desired (opt.).
Bake for 30 minutes or until bubbly and the cheese
has melted.
Remove from the oven, let stand for about 5 minutes
and then serve.
* Sloppy Joe mix with meat is excellent to heat and
put over the top of spaghetti, linguine and other pasta’s.
Wilma’s Chicken
Casserole
Wilma Shannon
Ingredients:
1 pkg. (8-oz) noodles
2 boneless chicken breasts (no skin), diced
1 can cream of chicken soup
1 med. onion, diced
¼ c. green pepper, diced
1 ¼ c. sour cream
1 c. shredded mild cheddar cheese
1 tsp. margarine
½ tsp. salt or to taste
½ tsp. ground black pepper or to taste
Dash of garlic powder
Paprika
Cooking spray
Directions:
Preheat oven to 350 degrees.
Lightly spray a 13x9 baking dish with cooking spray.
Cook noodles 7 minutes. Drain. Add margarines, diced
chicken breasts, cream of chicken soup, diced onion, diced green pepper,
sour cream (add a little more
sour cream, if needed), salt, ground black pepper and garlic powder; mix
well.
Spread the mixture into the prepared casserole dish.
Bake for 1 hour.
Remove and sprinkle with shredded mild cheddar cheese,
return to the oven and bake just until the cheese is melted (about 5
minutes).
Remove from the oven, sprinkle with a little paprika.
Serve and enjoy!
Variation:
You can use half mild shredded cheddar cheese and half mozzarella
cheese if you desire.
* This is truly one of my family’s favorite dishes that
I make.
Joyce’s Roasted
Red Potatoes with Bacon and Cheese
Recipe courtesy, Joyce
Bond
Ingredients:
2 lbs. sm. red potatoes (6-8) washed, quartered or
diced into pieces
½ c. ranch dressing
½ c. shredded mild cheddar cheese
¼ c. bacon bits
Dash of salt or to taste
Dash of ground black pepper or to taste
1 T. fresh or dried parsley flakes
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking pan with cooking spray.
In a large mixing bowl, combine ranch dressing,
shredded mild cheddar cheese, bacon bits, salt, ground black pepper and
fresh or dried parsley flakes; mix thoroughly.
Add quartered or diced red potatoes (I prefer them
diced) and toss well to coat.
Spoon the mixture evenly into the prepared baking dish,
cover with foil, cut a couple of slits in the top of the foil and bake 45
minutes.
Remove from the oven, remove the foil and bake an
additional10-15 minutes or until tender.
Remove from the oven, garnish with a little fresh
parsley and serve.
Variation:
You can cook the red potatoes until tender, drain, dice and use the
same dressing mixture to make a wonderful Ranch Potato Salad. Really, really
good!
* The skin
on new red potatoes are so thin, there is no need to peel them. They have
such a tender texture that makes them enticing in any side dish you may fix.
Kathy’s Chessy Potato Chip Casserole
Ingredients:
1 (8-oz.) pkg. shredded cheddar cheese
1 lg. bag (1-1/2 lb.) hash browns, frozen
2 sticks butter or margarine, melted
1 can cream of chicken soup
1 c. sour cream
1 c. half and half
½ c. onion, chopped
¼ tsp. parsley
¼ tsp. salt
¼ tsp. ground black pepper
2 c. potato chips, crushed
Directions:
Preheat oven to 350 degrees.
Melt butter or margarine.
In a 13x9 baking dish, drizzle a little butter or
margarine on the bottom of pan.
Spread hash brown into pan evenly.
In a medium mixing bowl, combine melted butter or
margarine, cream of chicken soup, sour cream, onions, half and half,
shredded cheese, parsley, salt and pepper; mix thoroughly and pour over top
of the potatoes.
Sprinkle 2 cups of crushed potato chips on top.
Bake for 45-60 minutes.
Remove from oven and serve.
Note:
This is one of my family’s favorites.
Very tasty so enjoy.
Randy’s Pea Casserole
Ingredients:
1 lg. pkg. frozen peas, thawed
2 c. wild rice, cooked
¼ c. onion, chopped
½ c. celery, chopped
1 can (10-3/4 oz.) cream of chicken soup
½ c. milk
1 regular can water chestnuts, chopped
1-2 jars (8-oz. ea.) cheese whiz
3 T. butter
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a 13x9 baking dish with cooking spray.
Cook rice as directed on the package.
In a small saucepan, sauté onions and celery in the
butter.
In a large mixing bowl, combine cooked rice, peas,
onions, celery, soup, milk, chestnuts and cheese; mix thoroughly.
Spread mixture into prepared baking dish.
Bake for 40 minutes.
Remove from oven and serve.
Note:
This dish is fantastic.
Simple! Chicken
Salad Mini-Sandwiches
(Great for parties and etc.)
Ingredients:
2 boneless chicken breasts, fully cooked and finely
diced (about 3 cups)
1 c. celery, finely diced
¼ c. silvered almonds
½ c. mayonnaise (or desired amount)
1 T. lemon juice
¾ tsp. salt
½ tsp. ground black pepper
Dash of paprika
1 pkg. mini dinner rolls
Frill toothpicks (opt.)
Fresh parsley (for garnishing, opt.)
Directions:
In a medium mixing bowl, combine cooked finely diced
chicken, finely diced celery, silvered almonds, mayonnaise, lemon juice,
salt, ground black and paprika; mix thoroughly.
Cover with plastic wrap and chill for about 1 hour.
When ready to serve, split dinner rolls in half, spread
some mixture onto the bottom part of dinner rolls, add the tops and then
place a frill toothpick down the center of each one. Place onto a serving
tray, garnish tray with fresh parsley and serve. Store any leftovers,
covered, in the refrigerator. Simple but very good!
Variation:
You can use 3 cups of finely diced turkey instead of chicken if you
desire. You can also use roasted chicken or roasted turkey if you desire. If
I’m in a hurry, sometimes, I will just get the chicken or turkey at my local
deli.
Note:
I like to double this recipe and place these little sandwiches on a
silver serving tray at the holidays, because it looks so festive. Your
guests will absolutely fall in love with these. You can make these a day
ahead of time if you choose. Mini dinner rolls can be found in your local
grocery bakery isle.
Po Folks!
Snow Ice Cream
(In memory of my Mom and my Dad)
Wilma Shannon
Ingredients:
1 dishpan full of clean, fresh snow (lightly tamped
into pan)
1 can condensed milk
1 c. sugar
½ tsp. vanilla extract
Directions:
Combine the condensed milk, sugar and vanilla
extract to the dishpan full of snow. Stir and add more snow if needed,
until it becomes like a slushy texture, dip into serving bowls and serve
immediately.
Note: I
remember as a kid, growing up in the South, Mom and Dad would make this
for us sometimes. Many families around where we lived made this when it
would first snow. It’s actually tasted pretty good.
Give it a try sometime! Kids will love and have a lot of fun
making this.
Heart-Shaped
Sugar Cookies
Ingredients:
2 c. all-purpose flour
¼ tsp. salt
½ tsp. baking powder
1 stick butter
1 c. sugar
1 lg. egg
2 T. milk
½ tsp. vanilla extract
¼ tsp. almond extract
Parchment paper
Directions:
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
In a medium mixing bowl, using a large spoon,
combine all-purpose flour, salt and baking powder; mix well.
In a large mixing bowl, using an electric mixer, on
medium speed, combine butter and sugar; beat until creamy.
Add dry ingredients to butter mixture and mix until
well blended.
Add egg, vanilla extract and almond extract; mix
thoroughly.
Cover and refrigerate dough for about 30 minutes.
Place dough onto a floured board. Roll or press the
dough into 1/8-inch thickness.
Using a heart-shaped cookie cutter cut the dough
into shapes, and place onto the prepared baking sheets, spacing about
2-inches apart.
Bake 10-11 minutes, or until golden brown.
Remove from the oven, let set a couple of minutes
and then transfer to a rack to finish cooling.
Frosting:
1 c. powdered sugar
3 T. water or milk
Food coloring of choice
Directions:
In a small bowl, add powdered sugar and water or
milk; mix well, adding more water or milk to reach the desired spreading
consistency.
Divide the frosting into small bowls and add food
coloring of choice to the frosting, mixing well.
Spread on top of cookies. Allow to dry before
storing.
Wilma’s
Strawberry Punch Cake
Wilma Shannon
Ingredients:
1 bx. yellow or white cake mix
1 pkg. (3.4 oz.) dry vanilla pudding and pie
filling
3 eggs
1/3 c. canola oil
¼ tsp. vanilla extract
1 tsp. strawberry extract
1 ¼ c. punch
Cooking spray
1 container strawberry frosting
Fresh strawberries (dipped in melted chocolate,
opt.)
Directions:
Preheat oven to 350 degrees.
Spray 2 (8-inch) baking pans with cooking spray.
In a large mixing bowl, using an electric mixer, on
medium speed, combine yellow or white cake mix, dry vanilla pudding and
pie filling, eggs, canola oil, vanilla extract, almond extract and
punch; beat for about 2 minutes or until mixed thoroughly.
Pour batter mixture into prepared baking pans.
Bake for 35-38 minutes or until a toothpick
inserted into the middle comes out clean.
Remove cakes from the oven, let set a couple of
minutes, run a knife around the top edges of the cakes to loosen from
the pans and then transfer to a rack to finish cooling.
Place one cake on a cake plate, spread about a ¼
cup of frosting on top.
Place the other cake on top and finish frosting the
top and sides of cake.
When ready to serve, cut into slices, place on
desserts plates. Garnish with fresh strawberries dipped into melted
chocolate if desired).
Shannons
Good Ole’ Mountain Dew Bundt Cake/with Cream Cheese Frosting
Wilma Shannon
Ingredients:
1 bx. yellow cake mix
1 pkg. dry instant vanilla pudding and pie filling
3 eggs
1/3 c. canola oil
1 tsp. vanilla extract
1 tsp. lemon extract
1 c. mountain dew or diet mountain dew
½ c. cream cheese frosting (container or homemade)
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray a bundt pan with cooking spray.
In a large mixing bowl, using an electric mixer, on
medium speed, combine yellow cake mix, dry instant vanilla pudding and
pie filling, eggs, canola oil, vanilla extract and lemon extract; beat
for about 2 minutes or until well blended.
Pour batter mixture into prepared bundt pan.
Bake for 50-55 minutes, or until a toothpick
inserted into the middle comes out clean.
Remove from the oven, let set for about 5 minutes
and then invert onto a rack to finish cooling.
Place completely cooled cake onto a cake plate.
Place about ½ cup container cream cheese frosting
into the microwavable cup and microwave for 10 seconds (You can use
homemade if you desire). Remove from the microwave and stir. Drizzle the
frosting over the top of the cake. Let stand until the frosting has set.
When ready to serve, slice, place on dessert plates, serve and enjoy.
Cover any leftovers with plastic wrap. Can be refrigerated!
Variation:
You can bake this recipe in a
13x9 baking pan, but only bake it for 38 minutes.
Note:
I get a lot of request from family and friends for this
recipe. It is so good! I am sure your family will love it as much as
mine does.
Shawn’s Easy and
Delicious Banana Split Cake
Ingredients:
1 box (11.1-oz.) Jell-O no bake cheese cake mix
2 T. sugar
½ tsp. ground cinnamon
5 T. melted butter
1 ½ c. milk
2 med. bananas, peeled and thinly sliced
1 can (20-oz.) crushed pineapple, drained
1 container (16-oz.) frozen sliced strawberries, drain
a little
1 (8-oz.) container cool whip, thawed
½ c. chopped pecans or walnuts (opt.)
Chocolate syrup (opt.)
Maraschino cherries (for garnishing, opt.)
Directions:
In a 7x11 glass rectangle baking dish, add the packet
of graham cracker crumbs from the Jell-O no bake cheese cake mix box. Add
sugar, ground cinnamon and melted butter. Using a fork, mix together well
and then take your hands and press the mixture into the bottom of the dish.
In a medium mixing bowl, add the milk and the filling
packet from the Jell-O no bake cheese cake box. Using a whisk, whisk for
about 2 minutes and then pour on top of the graham cracker crust. Let it set
for 5 minutes at room temperature.
Layer sliced bananas on top of the cheese cake mixture;
spread drained crushed pineapple on top of the bananas and then spread the
drained sliced strawberries on top of the pineapples. Spread thawed cool
whip evenly over the top and sprinkle with chopped pecans or walnuts (opt.).
Drizzle a little chocolate syrup over the top if desired and garnish with
Maraschino cherries if you want.
Cover with plastic wrap and refrigerate for 3-4 hours. When ready to serve,
cut into squares, place on serving dish and serve. So good!
Variation:
If you want to make a 13x9 pan-size, just double the
ingredients of the“Jell-O no bake cheese cake mix, sugar, ground cinnamon,
melted butter and milk. The rest of the ingredients will remain the same.
Note: This
is a beautiful dessert to make and it looks good on any dessert table. It’s
great to make for all those holiday dinners, church socials, family
reunions, birthday’s, office parties
and etc.
Wilma’s St.
Patrick’s Day “Four Leaf Clover” Cake
Wilma Shannon
Ingredients:
1 bx. white cake mix
1 bx. (3.4 oz.) pistachio instant pudding and pie
filling (can use vanilla)
1 c. water
1/3 c. canola oil
3 eggs
¼ tsp.
vanilla extract
¼ tsp. lemon or lime extract
2-3 drops green food coloring
1 container white frosting (reserving ¼ cup of
frosting)
Candy stars (opt.)
Cooking spray
Directions:
Preheat oven to 350 degrees.
Spray 2 (8-inch) baking pans with cooking spray
(You can bake in a 13x9 baking pan if you desired).
In a large mixing bowl, using an electric mixer, on
medium speed, combine cake mix, pistachio (or vanilla) instant pudding
and pie filling, water, canola oil, eggs, vanilla extract, lemon or lime
extract and green food coloring; beat for about 2 minutes.
Pour mixture evenly into the two prepared baking
pans.
Bake 35-38 minutes or until a toothpick inserted
into the middle comes out clean.
Remove from oven, let set a couple of minutes and
then take a knife and run around the top edges of pan to loosen cake
from the pan.
Remove cakes from the pans and place onto a rack to
finishing cooling.
When ready to frost, place one cake onto a cake
plate and spread about ¼ cup of frosting to top. Place remaining cake on
top and frost top and sides of cake in a swirling motion.
Take a toothpick and design a four leaf clover in
the center of cake (you can add extra small clovers around the sides if
you desire). Combine remaining ¼ cup of frosting with a couple drops of
green food coloring or (shade of green your choice). Spread and fill in
the four leaf clover. Sprinkle candy stars on top and sides if you
choose.
When ready to serve, cut into slices, place on
dessert plates, serve and enjoy!
* This cake is so moist and good.
Dan’s Favorite Raggedy Ann Cookies
Recipe courtesy, Country
Dan Dixon
Ingredients:
1 c. raisins or dates
½ c. shortening
1 c. sugar
2 eggs, well beaten
1 ½ c. sifted all-purpose flour
½ tsp. baking soda
1 tsp. vanilla
3-4 c. cornflakes
½ c. coconut
Directions:
Preheat oven to 325 degrees.
Rinse raisins or dates and let dry on a towel.
In a large mixing bowl, using an electric mixer, on
medium speed, cream together shortening and sugar.
Add well beaten eggs. Sift together flour and baking soda and add to
the mixture; mix thoroughly. Stir in vanilla, raisins or dated, cornflakes
and coconut and mix well.
Drop by small teaspoonfuls onto an ungreased cookie
sheet about 2 inches apart and flatten the tops slightly. Bake 12-15
minutes.
Note:
Country Dan said, “These are my favorite cookies in the whole world,
my Mother used to make them and I hope you will enjoy making, baking and
sharing them as much as I do.” Enjoy!
A Doggie’s Birthday Cake
(From Wilma’s “A Doggie Delight Cookbook”)
Ingredients:
1 ½ c. all-purpose flour
½ c. butter, softened
1 ½ tsp. baking soda
½ c. corn oil
1 jar baby food, strained meat or beef
4 eggs
3 sticks beef jerky, crumbled
Cooking spray
1 sm. container plain yogurt
Doggie biscuits (for garnishing)
Directions:
Preheat oven to 325 degrees.
Spray an 8x5x3 inch loaf pan with cooking spray.
In a medium mixing bowl, cream butter until smooth.
Stir in corn oil, baby food and eggs; blend until
smooth.
Stir flour, baking soda into butter mixture; blend
until smooth.
Fold beef jerky into the batter and pour mixture into
the prepared loaf pan.
Bake 1 hour and 15 minutes.
Remove from the oven and cool on a wire rack for about
18 minutes or until completely cooled. Remove cake from the loaf pan, place
on a serving dish, and ice with yogurt and garnish with whole or crumbled
doggie biscuits. Cut into slices and serve your doggie.
Store any leftovers in the refrigerator.
Note:
I bake this every year for our family’s doggies Shadow and Buckles.
They absolutely love it.
Bowls made from
Old Vinyl Record Albums
Supplies:
1 old vinyl record album
1 baking sheet
1 round bowl
Directions:
Preheat oven to 250 degrees.
Place round bowl face down on a baking sheet.
Place one vinyl record album on top of bowl.
Bake for 14-15 minutes (Vinyl record will soften
downward on bowl).
Remove from the oven.
Lift vinyl record off top of bowl, flip bowl over.
Place vinyl record inside bowl and shape as desired.
Remove from the bowl and let finish cooling completely.
Fill with candies, office supplies and etc.
Note:
Make sure you have proper ventilation when doing this craft project.
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