Football Brownies

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Grape Salsa

Lady at work told me this was awesome! Can't wait to try it! Enjoy!

1 bunch seedless green grapes, cut into halves
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes
1/2-1 purple onion, chopped
1/2 green bell peppers, chopped
1/2 red, yellow or orange bell pepper, chopped
1 bunch cilantro, stems removed and chopped
3 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 3 limes
Olive oil to taste

Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
River Road Recipes IV

Black Bean Soup

This looks yummy. Had Taco Soup instead of this one, but it was a close second.

1 onion, chopped
1 carrot, grated
2 tbls vegetable oil
3 (15oz) cans black beans
3-4 cups chicken broth
1 cup salsa
1 (11oz) can Rotel
1 tbls cumin
1 tbls chili powder
juice of 1 lime
Chopped fresh cilantro to taste

Saute the onion and carrot in oil in large saucepan for 10-15 min or until tender. Process 1 can of undrained beans with 1 cup of broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.

Stir the remaining can of undrained beans, remaning broth, salsa, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer 20 min, stirring occasionally. Stir in lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.
Serves 6-8
River Road Recipes IV

Cheeseburger Soup

You know it's fall when.... Soups On!

1/2 lb ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
6 cups chicken broth
2 lbs potatoes, peeled and diced
3 tbls butter or margarine
1/4 cup all-purpose flour
3/4 lb velveeta
1-1/2 cups milk
3/4 tsp salt
1/2 tsp pepper

Ground beef in a dutch oven over med heat, (3 min) stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 min or until beef is no longer pink. Drain well. Return beef mixture to dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 min or until potatoes are tender.

Melt 3 tbls butter in a non-stick skillet over med heat. Gradually stir in flour, and cook, stirring constantly, 2-3 min or until flour is lightly brown. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat and simmer 6 min or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve.
Makes 12 cups
From Southern Living Magazine, December 2004

Lemony Apple Punch

The punch to be served at Adrienne's shower. I can't wait!

1 (64-oz) bottle apple juice
1 (12-oz) can frozen lemonade
1 (2 liter) bottle ginger ale
Garnish: Lemon Slices

In a large container, combine apple juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over crushed ice. Garnish with lemon slices, if desired.
Makes 4-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

A Goal!

I don't know why this never really occurred to me before, but I need pictures with these recipes! So that will be my goal to fill the posts that I have put on this blog with a picture so you can eat with your eyes first! Who would have thought? I know right! From here on out I will try my hardest to have a picture to go along with the recipe! Enjoy!

Don't you just love my Dinner Party Music Selection? Michael Buble is great and he is coming out with a new album October 9th! Can't Wait :)

Grillades and Baked Cheese Grits

I was served Grillades and Helen Tuft's house a couple of years ago with grits and Markus and I have been hooked ever since. I didn't get her recipe cause she said it was her grandmothers and she doesn't know where it came from, but I found this one in River Roads which is equally as good. I can't believe I haven't posted this until now. Beef it's what's for dinner tonight!

2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
Serves 10-12
River Road Recipes II

Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese

Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.

Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network