Author: Jerry

Married to the love of my life. Active in the sport of disc golf. Dabble in responsive website design and applications there of. Strong believer in church attendance, and fellowship comradery.
Posted on

Mandarin Orange Salad

Print Recipe

Mandarin Orange Salad

Servings: 6 people

Ingredients

  • 1 lg pkg Vanilla Instant Pudding Mix (use dry)
  • 1 can Large can of Crushed Pineapple (un-drained)
  • 2 can Medium/Large cans Mandarin Oranges (drained)
  • 1 pkg Cool Whip 8 oz (and you could use fat free) *** You can also make a more healthier version by making your own with 1 cup of heavy whipping cream, whip until you reach desired consistency (peaks will form), fold in some stevia and vanilla flavoring to taste (usually a tsp of Vanilla and tsp of sweetener) and viola! *** You can also use a can of coconut milk (organic if you like) and place the can in the fridge overnight and allow it to chill, when you open the can, ONLY scoop out the solidified milk that has formed, leaving behind any that is still in a runny liquid form, place bowl and whip until peaks form, fold in the same amount of stevia and vanilla flavoring…

Instructions

  • Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add un-drained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of the salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.

Notes

Vicky & Jerry Hatfield additions:
Mix Instant Coconut Cream Pudding Coconut, shredded mini marshmallows Walnuts no need to put mandarin oranges on top, just mix in.
Toppers Sprinkle coconut on top maybe put a few marshmallows on top.
Posted on

Lime Pineapple Jello Salad

Print Recipe

Lime Pineapple Jello Salad

Prep Time15 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cottage cheese, jello, marshmallows, pineapple
Servings: 12 people
Author: Vicky via Hillbilly Cast Iron Cooking link

Equipment

  • Large serving dish

Ingredients

  • 1 package (3 ounces) lime gelatin, dry (Jell-O)
  • 1 cup (8 ounce) crushed pineapple (drained)
  • 2 cups (16 ounce) small-curd cottage cheese
  • 2 cups (8 ounce) Cool Whip
  • 3 cups miniature marshmallows (approx 1/2 bag)
  • 1/4 cups chopped pecans (optional)

Instructions

  • In a large mixing bowl, mix dry gelatin until well crushed pineapple until well blended.
  • Add cottage cheese and blend. Fold in whipped topping and stir until smooth and blended. Add marshmallows and nuts (optional).
  • Spoon lightly into a large serving dish or into individual serving dishes. Garnish with marshmallows on top if desired. Cover with plastic wrap and refrigerate until set (2 to 3 hours).

Notes

Easy to make and fun to eat.
Posted on

Cracker Barrel Meatloaf

Print Recipe

Cracker Barrel Meatloaf

Course: Main Course
Cuisine: American
Author: Via Facebook link: Diane Dobbins Paschke

Equipment

  • Baking pan

Ingredients

  • 2 pounds lean ground beef
  • 1 small finely diced onion
  • 1/2 cup finely diced bell pepper (optional)
  • 1 1/2 sleeves crushed Ritz crackers
  • 4 once shredded sharp cheddar cheese
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp salt
  • 1/4 tsp black pepper

For the Topping

  • 1/2 to 3/4 cup ketchup
  • 2 tsp brown sugar
  • 1 tsp mustard

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.
  • In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.
  • Add in the ground beef. Mix well just to combine. Do not over mix.
  • Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.
  • Bake at 350 degrees Fahrenheit for 30 minutes.
  • Remove from the oven and spread the topping over the meatloaf.
  • Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.
  • Let it cool for 15 minutes before serving.
  • Enjoy!

Notes

 
Why is my meatloaf dry?

People often complain that their meatloaf is too dry. This is often caused by using leaner meat. 80/20 is the best ratio for a moist, juicy meatloaf that cooks to perfection.
The milk in this recipe also gives the meatloaf that extra bit of moisture that makes this one of my favorite go-to recipes.
Do not over mix the meat.
I’ve been guilty of this many times. But I’ve since learned from the error of my ways.
Mixing your ingredients too much will result in a tough, dry meatloaf.
One of the secrets to a juicy meatloaf is not to over mix your ingredients. If you’re a perfectionist like me, this one requires a bit of self-control.
But if it makes a better meatloaf, so I try and combat my OCD tendencies.
It’s also important not to compress the meat too much when you’re forming the loaf. When shaping your loaf, looser is better.
Posted on

Classic Green Bean Casserole

Print Recipe

Classic Green Bean Casserole

DelMonte green beans, cream of mushroom soup, and French fried onions
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Cream of Mushroom, green beans
Servings: 12 3/4 cup each
Cost: $5.00

Equipment

  • 3 qt casserole dish

Ingredients

  • 2 cans Campbell's Condensed Cream of Mushroom Soup (10 3/4 oz)
  • 1 cup milk
  • 2 tsp soy sauce
  • 1/4 tsp ground black pepper
  • 8 cups cooked green beans or 4 cans (14.5 oz) any style DelMonte Green Beans
  • 2 2/3 cup French's French Fried Onions

Instructions

  • Stir soup, milk, soy sauce, black pepper, beans, and 1 1/3 cups onions in 3 qt. casserole.
  • Bake at 350 degree F. for 25 minutes, or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
  • Bake for 5 minutes, or until onions are golden brown.
Posted on

Ranch o Beans

Print Recipe

Rancho Beans (Alias: HatRock Beans)

A favorite among moderate sized gatherings
Prep Time30 minutes
Cook Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Keyword: kidney beans, pork and beans, rancho
Servings: 12 people
Cost: $5

Equipment

  • deep large skillet
  • crockpot

Ingredients

  • 2 cans (16 ounce) pork and beans
  • 2 cups chopped onions
  • 1 can (16 ounce) can kidney beans, drained
  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 2 tbsp mustard
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1 pound ground beef

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.
  • Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.
  • Bake in the preheated oven until bubbling, about 45 minutes. (we prefer a crockpot)

Notes

This is a crowd pleasing event. I have been known to notch it up a little bit with smoked ghost peppers. (apple or hickory)
Proudly powered by WordPress