Hazelnut Mocha Mix

This is my favorite alternative to hot chocolate. I am not a very big coffee drinker, unless it has a lot of stuff in it, so this is the way I do it.

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1 pkg. (1 lb., 9.6 oz.) Non-Fat Dry Milk Powder
1 pkg. (16 oz.) Powdered Sugar, sifted
1 pkg. (15 oz.) Chocolate Mix for milk
1 jar (11 oz.) Non-Dairy Powdered Creamer
2 jars (8 oz.) Hazelnut flavored Non-Dairy Powdered Creamer
1/2 cup Cocoa
1/4 cup Instant Coffee Crystals

Mix well. Store in airtight container. To serve: Mix 3 Tbls. in 6 oz. of hot water.

Jalepeno Rice

This recipe is for my sister. This is another of my mom's recipes that we like to make.

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3 cups cooked rice
2 cups sour cream
1 small can diced green chilies
1 medium jalapeno, seeded and diced
salt to taste
3/4 lbs. monterey jack cheese, sliced
1/4 cup shredded cheddar cheese

Combine 1st five ingredients. In a lightly greased casserole dish, layer rice and monterey jack cheese (probably 3 layers of each). Top with cheddar cheese. Cook in a 350 oven for 30 minutes.

Cafe Ole (Cafe au Lait) Cheesecake

This is just about everyone's favorite cheesecake. Aaron loves it because the bitterness of the coffee offsets the sweetness of the cream cheese so that, in his words, he can "eat piece, after piece, after piece, after piece".

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1/3 cup butter, melted
2 oz semisweet chocolate, chopped
1 3/4 cups finely crushed chocolate wafers (I just use Oreos...the whole Oreo)
4 tbsp water (added 2 tbsp. at a time)
1 tbsp instant coffee (I always use NesCafe)
3 8-oz packages of cream cheese (softened)
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla
3 eggs

1) To make the crust, combine the Oreos and butter. Press it into the bottom of an 8" cheesecake springform pan and 2" up the sides. Chill the crust while you're doing the rest of the steps.

2) Combine the chocolate, 2 tbsp of water, and coffee. Cook and stir over low heat until the chocolate starts to melt. Remove from heat and stir until smooth. Stir in final 2 tbsp of water.

3) Next, in a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla with an electric mixer on medium until it's smooth. Add the eggs all at once, beating on low speed just until mixed. Be careful not to over beat.

4) Set aside and cover 2 cups of this cream cheese mixture.

5) Stir the cooled coffee mixture from step 2 into the remaining cheesecake mixture, stirring just until it is combined.

6) Pour the results of step 5 into the pan. Place the springform pan in a shallow baking pan, place in the oven and bake at 350 degrees for 30 minutes, or until edge is set (but the center is still soft).

7) Pour the remaining cream cheese mixture from step 4 into the pan, around the outside edge of the chocolate mixture, letting it flow to the center. Spread it if necessary. Bake the completed cheesecake for an additional 25 minutes, or until the center appears nearly set when gently shaken.

8) Allow to cool in the springform pan on a wire rack for about 10 minutes. Loosen sides of pan and cool for 30 minutes more. Remove sides of pan and cool completely.

Cover and chill for at least 4 hours before serving.

Peach Hot Drink Mix

This is a easy to make drink mix, that has a great peach flavor.

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2 lg. pkg. Peach Jello (or 4 small pkg.)
1 sm. pkg. Peach Jello
1/2 cup Tang
1 cup Instant Tea Mix with Lemon and Sugar

Mix and store. To serve: Use 2 to 3 tsp. to a cup of hot water.

Chocolate Pie

This is my dad's favorite pie.

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6 Tbls. flour
1 1/2 cups sugar
3 Tbls. cocoa
2 egg yolks- beaten
1 1/2 cups evaporated milk
1 tsp. vanilla
3 Tbls. butter
1 baked pastry

Combine flour, sugar, cocoa. Add beaten yolks and milk. Cook over medium heat until thickened. Add butter and vanilla. Mix well. Place in pastry shell.

Meringue:

4 Tbls. sugar
pinch of baking powder or cream of tarter
2 egg whites

Mix on high until stiff peaks form.

Put over pie filling and cook in a 350 degree oven for 10 minutes, or until it is lightly browned.

If you prefer you can just top with Whipped cream or Cool Whip.

Cherry Nut Pudding

This is another family favorite. Except for Aaron, who doesn't like anything flavored cherry. He says it tastes like cough syrup.

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1 cup sugar
1 egg, well beaten
1/2 cup chopped nuts (I usually use pecans)
1/2 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup drained, canned sour cherries (not pie filling) reserve juice

Combine sugar and egg. Blend thoroughly. Add nuts and mix well. Sift dry ingredients. Add dry ingredients, alternating with milk, to the sugar mixture. Blend well and fold in cherries. Bake in greased pan for 30 minutes at 350 degrees.

Cherry Sauce:

1 cup cherry juice (add water if not enough juice)
2 Tbls. flour
1/2 cup sugar
1/4 cup butter

Sift flour and sugar. Add juice and blend well. Cook over low heat until slightly thickened. Add butter.

Take a slice of cake, spoon some cherry sauce on top, and top with whipped cream or Cool Whip.

Spinach Dip

This is another of our family favorites. We use this for most parties and get-togethers.

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1 (10 oz.) pkg. frozen spinach
1/2 cup fresh parsley
1/2 cup green onions, sliced finely
1/2 tsp. dill weed
1/2 tsp. seasoned salt
1 cup sour cream
juice of 1 lemon
1 cup mayonnaise (not salad dressing/Miracle Whip)

Cook and drain spinach. Squeeze as much liquid out of the spinach as possible. Add remaining ingredients and chill overnight. Makes about 3 cups. Serve with raw vegetables.

This can be made gluten free using Hellman's Mayonnaise, or any other gluten free mayo, and gluten free sour cream.

Pasta Fagioli

2 - 14 oz cans italian tomatoes
2 - 14 oz cans double strength beef broth
1 jar Prego traditional flavor spaghetti sauce
2 ribs of celery, chopped
1 small onion, chopped
1 carrot, grated
1 lb ground beef, browned and drained

Combine above ingredients, cooking on medium heat for 30-40 minutes.

Add:
1 cup pasta (macaroni noodles)
16 oz can northern beans
16 oz can kidney beans - drained and washed

Continue to cook until pasta is tender.

Mock Turtle Cheesecake

This is one of the first cheesecakes I ever made. It is real easy, and doesn't require a springform pan.

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Crust:
1 cup crushed Oreo's
1/4 cup chopped pecans
1 Tbls. butter (melted)

Preheat oven to 325 degrees. Line an 8 or 9 inch round cake pan with foil. Mix all ingredients and press into cake pan and bake for 8 minutes. Let cool.

Filling:
2- 8 oz. cream cheese (softened)
1/2 cup sugar
1/4 cup whipping cream
2 eggs

Beat cream cheese until smooth. Gradually add sugar and whipping cream. Beat in eggs. Pour over crust, and bake for 34-45 minutes until center sets. Cool to room temperature on a wire rack.

Glaze:
2 oz semi-sweet chocolate squares (chopped)
2 Tbls whipping cream

On low heat, melt chocolate and whipping cream. Stir continuously until smooth. Pour on top of cheesecake and smooth it out to the edges. Store in refrigerator. After chocolate sets, cover with foil or plastic wrap.

Topping:
1 jar Caramel Ice Cream topping
1/2 cups toasted pecans

To toast pecans: set oven to 375 degrees; place pecans on a cookie sheet; cook for 5-7 minutes stirring occasionally. Coarsly chop the pecans and add to the Ice Cream toppings. Drizzle some topping on each piece when ready to serve.

Aunt Polly's Cheeseball

This recipe comes from my Aunt Polly.

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4 oz. sharp cheddar cheese (grated)
2- 8 oz cream cheese (softened)
4 oz. deviled ham
2 Tbls. grated onion
2 Tbls. worcheshire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1 tsp. paprika
1/4 tsp. salt

Mix all ingredients together. Form in a ball. Can be rolled in chopped pecans, or parsley. Serve with crackers.

Squash Casserole

This one if for Aaron, who said this had to go on here.

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8 cups sliced yellow squash
3 Tbls. butter
1 cup water
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. cayenne pepper
1 tsp. minced garlic
4 oz. cream cheese, cubed

Combine everything but the cream cheese. Cook on stovetop until squash is tender. Drain out all water and juice. Add cream cheese and stir until melted.

(Aaron here...this is a Cheryl original. It is awesome!)

Stuffed Baked Potatoes

This is a dish that my mom made when we were growing up. Aaron's friend, Adam, calls it "Potatoes from the Warp."


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1 lb. hamburger meat
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
4 large baked potatoes
salt and pepper to taste

Brown hamburger meat, drain and rinse grease off. Add soup and sour cream. Heat through. Add salt and pepper to your taste. Spoon mixture onto opened baked potato, add shredded cheese. Enjoy.

Black Bean and Corn Salad

This is my favorite version of the black bean and corn salad. There are many different recipes for this out there.

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2 cans black beans, drained and rinsed
2 cans corn
3 medium tomatoes, chopped
1 jalapeno, chopped
4 green onions, chopped
2 Tbls. oil
1/4 cup chopped cilantro
1/4 cup lime juice
salt and pepper to taste
1/4 cup picante sauce
2 avocados, chopped

Combine first 9 ingredients. Refrigerate and let flavor overnight, or at least 4 hours. Add the picante sauce and avocados right before serving. You can serve with tortilla chips, or by itself.

Enjoy!

Tater Tot Casserole

This is one of my absolute favorite dishes, so I thought I would sneak it on here.

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1 lb ground chuck
1 can French style green beans (strained)
1 can cream o' mushroom soup
tater tots

It's this easy:

Loosely put the meat in the bottom of a small casserole dish. Don't pack it in. Lightly salt, pepper, and garlic. Add the green beans, spreading them out evenly over the meat. Add the soup as the third layer. Again, spreading it out evenly. Now, the cover the top with tater tots. Pack as many on there as you can.

Preheat the oven to 350 degrees. Cook for about 45 minutes. Just make sure the meat is done. Can be a little "juicy" if you don't buy lean beef. This recipe doubles easily if you are feeding a crowd. Just make sure you use a large enough casserole dish that the meat layer doesn't get too thick. All you need is a few dinner rolls and you've got a meal!

Mexican Cornbread (gluten free version)

This is a combination of my mom's gluten free cornbread and my mother-in-law's Mexican Cornbread.

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2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste

Preheat oven to 4oo degrees. Put bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Cornbread

This is my mom's cornbread recipe. Just happens to be gluten free!

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2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk

Preheat oven to 400 degrees. Put bacon grease in a 9 x 13 pan (or castiron skillet). Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Mexican Cornbread

My mom-in-law's original Mexican Cornbread recipe.

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1 cup corn meal
1 cup flour
1 cup milk
4 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 egg
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste (we like lots)

Preheat oven to 425 degrees. Put some vegetable oil, or bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Milk Chocolate Bar Cake

At Jennifer S.'s request! :)

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1 (18.25 ounce) package Swiss chocolate cake mix
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 ounce) milk chocolate candy bars with almonds, divided
1 (12 ounce) container frozen whipped topping, thawed

Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch cakepans.

Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 1o minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottem edge of cake.

French Dip Sandwiches

This recipe came from my friend Laurie Jewell.

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1 beef chuck roast (3 lbs.) trimmed
2 cups water
1/2 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
1 tsp pepper
8 french rolls, split

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

I usually double the recipe (except for the roast), because I like lots of au jus.

This Week's Menu (2)

Here is what is for dinner this week




Sunday: leftover ribs, beans, potato salad
Monday: spaghetti, salad, garlic bread
Tuesday: eating at small group
Wednesday: red beans, rice, mexican cornbread
Thursday: burritos
Friday: chicken salad, crackers fruit
Saturday: leftovers

Cranberry Fluff Salad

This is my grandmother's salad that she brought to all of our holiday meals.

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2 cups cranberries, run through food processor until finely chopped
4 cups minimarshmallows
3/4 cup sugar
1-2 cups diced apples (Honey Crisp or Red Delicious work best)
1/2 walnuts, (or pecans) chopped
1 cup whipped cream


Combine first 3 ingredients and refrigerate overnight. Mix in the apples and walnuts. Fold in whip cream. That's it.

Spinach Salad

For a simple salad, this one is always hit. It's served with a homemade dressing the most everyone seems to love. As with most salads, some of the ingredient amounts are just approximates. Do what looks tasty to you.

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Salad:
1 bag spinach
1 cup grated sharp cheddar cheese
2 grated hard boiled eggs
5 crumbled strips of crispy bacon
1/2 cup sliced mushrooms
1/2 medium red onion (rings, not diced)

Toss. :)


Dressing:
1 cup vegetable oil
1/4 cup ketchup
1/4 grated white onion
1 cup sugar
1/4 cup red wine vinegar
1 tsp salt
1 tsp Worcestershire sauce

Throw all ingredients into a blender. Blend on medium until well blended. This will make more dressing than necessary for the salad above. You can serve it on the side. But we usually toss in just enough to lightly coat the spinach.

Fried Vegetable Batter

Here's something that's handy to have around. This isn't really a specific recipe, so-to-speak. But this batter is great on squash. It works for onion rings, too. You get the idea...

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3 tbls cornstarch
3 tbls flour
1 tbls cornmeal
1 tsp salt
1 tsp baking powder
6-8 tbls ice water


Mix it all together. Coat your vegetables. Throw them in some hot oil in a frying pan. Brown them on both sides.

Simple...and tasty.

The Gluten Free Life

You may notice several recipes labeled "gluten free" on this blog. I have two good friends here in Atlanta that have Celiac Disease, and cannot eat any gluten.

Gluten is found in wheat, rye, and barley, so my friends can't eat anything that contains any form of these.

If you know anyone that has to eat a gluten free diet, feel free to send them here. I'll always try to throw in gluten free recipes regularly.

Thanks!

Dedaddy's Sour Cream Pound Cake

This is my grandfather's recipe. A family favorite.

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2 sticks butter
3 cups sugar
6 eggs
8 oz. sour cream
1/4 tsp. baking soda
3 cups flour (sift then measure)
1 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 325 degrees. In one bowl stir together flour and baking soda. In another large bowl cream butter and sugar. Add eggs one at a time until well mixed. Add the vanilla and almond extract. Alternate mixing in the flour mixture and the sour cream. Place in a greased and floured bundt pan. Cook for 1 1/2 hours.

Chocolate Crock Pot Cake

This is for my mother-in-law.

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1 (18 oz) Chocolate Cake Mix
1 (16 oz) carton Sour Cream
1 (3.9 oz) Chocolate Instant Pudding Mix
1 (12 oz) bag Chocolate Chips
3/4 c. Oil
4 Eggs
1 c. Water
Cooking Spray

Spray crock pot/slow cooker with cooking spray. In large bowl, mix all ingredients well. Pour into crock pot/slow cooker. Cook 4-5 hours on Low. Scoop out and serve with ice cream.

Nutty Herb Rice

This is one of my favorite rice dishes of all time of all time!

Seasoning:
1 cup almonds
1/2 cup chicken bullion
1/2 cup dried parsley
1 tbls dried basil
1 tbls dried minced onion
1 tbls dried dill weed
2 tsp season salt
1 tsp garlic powder
1/2 tsp dried lemon peel
1/2 tsp pepper


Follow directions on rice. Add 3 tbls seasoning per cup of rice while cooking.

Potatoes Elite Casserole

This is one of our new favorites.

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6 medium potatoes, cooked and grated
1 1/2 tsp. salt
1 cup sour cream or French onion dip
6 to 8 green onions, chopped
1 cup shredded cheddar cheese
1/2 cup melted butter

Combine all ingreidents except butter, spoon into 2 quart casserole. Pour butter over top and bake at 400 degrees for 25 minutes or until lightly browned. Serves 6 to 8.

This Week's Menu (1)

Here's what we're having this week!!


Monday: trout, nutty herb rice, fried squash
Tuesday: roast w/gravy, baked potato, salad
Wednesday: Italian sausage, pasta salad, bread
Thursday: sirloin steak (grilled), potatoes elite casserole, broccoli
Friday: broccoli chicken casserole
Saturday: leftovers
Sunday: lasagna roll ups, salad, bread

Welcome to Cheryl's Menu!

My wife Cheryl is a great cook. She has lots of wonderful recipes, and people are always asking her for this recipe or that. So I thought to myself, a blog would be a great way to share those wonderful recipes and more!

She's also quite craft-y. In fact, she just finished making presents for all of younger sister's daughters: tie-dyed custom t-shirts.

So, hopefully with a little prodding from me, she'll share all of her secrets here, on Cheryl's Menu!