Monday, May 31, 2010

Baked Corn Casserole

Always delicious -- and super easy!! I sometimes make the casserole and sometimes muffins. Either way is great and make a fantastic side item to almost any meal!

Baked Corn Casserole

1 can creamed corn
1 can corn (undrained)
1 (8oz.) sour cream
1 Jiffy cornbread mix
2 eggs
1 stick melted butter

Blend all together and bake at 350.
For a 2 quart casserole dish, bake for 1 ½ hours.

Sunday, May 30, 2010

Stuffed Peppers and Tomatoes

My favorite Macedonian dish! Love, love, love it! My landlady, Evka, taught me how to make these. You will see her with me in the top picture from Macedonia.

Stuffed Peppers and Tomatoes
Macedonian Traditional Dish

1 pound of meat (can be ground beef, veal, or pork, or a meat mixture)
5 green peppers
5 large round tomatoes
1 onion
1 clove garlic
1 cup rice
1/3 cup of Extra Virgin olive oil
salt and pepper
your cheese of choice, grated
*for variation you can also add fresh mint or basil to the meat mixture

Chop up onion.
Chop up garlic.
Simmer and brown the onion and garlic in the Extra Virgin olive oil.
Add meat and cook it just until barely pink.
Pour in 1 cup of raw rice, stir for one or two minutes.
Add salt and pepper, continue stirring.
Take off stove, put in mixing bowl.
Add chopped parsley to the mixture and a handful of grated cheese.
Cut off the tops of the peppers and tomatoes and scoop out the interior. You can choose to save or throw out the tops. If you save them, you can put them back on the peppers and tomatoes after they are stuffed. Throw out insides of peppers but keep the tomato meat.
Take the insides of the tomatoes (tomato meat), chop it up, and add to the bowl of mixture.
Stuff the peppers and tomatoes three quarters of the way with the mixture.
Place peppers and tomatoes in the cooking dish. Sprinkle cheese on top if desired.
Pour some oil over the top of peppers and tomatoes, add a little more salt and pepper.
Cover with aluminum foil, cook in the oven for 45 minutes at 350 F (take foil off last 15 minutes).

Saturday, May 29, 2010

Mira’s Cheesecake

For many years now, my mother, Teresa has baked a delicious cheesecake. She is often asked to bake a cheesecake for family gatherings. Here's the recipe she uses. It's from a lady named Mira from Ila, Georgia (my hometown). I have used this recipe many times. I even used it while living overseas. I just had to make a few substitutions but it still turned out delicious. This is a must-try recipe!!!

Mira’s Cheesecake


2 Cups Graham Cracker Crumbs
¼ cup Sugar
1/3 cup butter or oleo (melted)

Mix melted oleo with cracker crumbs and sugar. Press on bottom and sides of 10” spring form pan. Bake five minutes at 350 degrees.

3 (8-ounce) packages cream cheese, at room temperature
¾ Cup sugar
2 Large Eggs, lightly beaten
1 teaspoon Vanilla
2 tablespoons Cornstarch
1 Cup Sour Cream

Beat together cheese and sugar until light and smooth. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until mixture is well blended. Pour into crust. Bake cheesecake for 45 minutes at 350 degrees. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.

Friday, May 28, 2010

English Muffin Pizza

These little English muffin pizzas bring back so many memories. I grew up making these pizzas with my friends, especially in the summertime. We would make them a lot at Mrs. Beck's house when we would go over there to swim. Fun times!

Sawyer had a great time making these today for lunch! Here's the incredibly easy recipe:

English Muffin Pizza

2 packages of (6 count each) English muffins
1- 4.5 oz pack of Pepperoni (I prefer the Turkey Pepperoni)
1- 15 oz. can of pizza sauce
1- 8 oz. pack shredded cheddar cheese

Pull the muffins apart and lay the smooth side down. Add the sauce, then cheese, and lastly pepperoni. Toast until cheese melts. Enjoy:)

Wednesday, May 26, 2010

Peach Congealed Salad

Peach Congealed Salad
by: Sheila Boyd

1 8 oz. can crushed pineapple
1 15 oz. can peaches with syrup
1 pkg. peach jello
8 oz. cottage cheese
1 12 oz. container Cool Whip

Combine the can of peaches (syrup included) with the can of crushed pineapple and bring it to a boil. Add peach jello and stir until dissolved. Remove from heat and 5 ice cubes; stir and cool. Add cottage cheese and Cool Whip. Beat well and congeal in refrigerator several hours until set.

Apple Crisp

I just tried this for dessert tonight and it was delicious!

Apple Crisp
by: Sheila Boyd

1 C. self-rising flour
1/2 C. brown sugar
1 stick butter or margarine
2 C. applesauce or cooked apples

Melt butter and stir in flour and sugar. Put on top of apples in a baking dish. Bake at 425 until golden brown.

Tuesday, May 25, 2010

Brown Rice Casserole

One of the first family recipes that Eric asked me to learn was his MaMa's brown rice. After making it, I could see why he likes it so much!

Brown Rice Casserole
by: Olivia Arrington

1 C. long-grain rice
1 can beef broth
1 can french onion soup
2 T. butter or margarine

Combine all the ingredients in a casserole dish. Cover and cook for 1 hour at 350.

Shopska Salad

I'm so excited to start my own recipe blog! My plan is to add family recipes, friend recipes, and favorites I have found myself. Since we recently returned from Macedonia, I thought it appropriate to start with a Macedonian recipe. So here we go with recipe #1...Shopska Salad. We ate this all the time while living in Macedonia!

Shopska Salad

(The most popular salad of the Balkan countries in Southeastern Europe)

4 cucumbers
4 tomatoes
Onion (optional)
Feta cheese
Calamari Olives
Olive oil

Wash and dice up the cucumbers and tomatoes and place in a salad bowl. Peeling the cucumbers and tomatoes is optional. Sprinkle with salt. Add chopped up onion, amount as desired. Add cut up feta cheese and olives, also amount as desired. Drizzle with olive oil and serve.