Rhodes Creations: Recipe

Delicious Chicken Dressing Recipe

Here's my next all in one meal I can't wait to make! Our wonderful neighbors the Sommers had me over for lunch as they'd made a big casserole dish full of this wonderful fare! So simple and so very delicious!

Chicken Dressing:

1 loaf bread, toasted
1 quart of chicken broth, with meat
2 T soup base
1 C celery
1 C potatoes
1/2 C onions
4 eggs
3 C milk
1/2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
1 tsp parsley
1 stick butter

Precook celery, carrots, and potatoes. Heat chicken broth with meat and soup base to boiling. Pour over toasted bread cubes. Beat eggs, add milk to seasonings. Add rest of ingredients, except butter. Pour half of butter into roaster and bake at 350 degrees for 1 hour, or until done.

Recipe by Reuben and Freida Swarey from an Amish Cookbook.

We had it with some extra chicken gravy we put on the top which was wonderful. Even though it has potatoes in it, I'd eat mashed potatoes with this! I love onions, so I'd put more in as well. Great for an all in one meal! Enjoy!

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, by Laura Rhodes

In Recipe,

Meatballs with Sweet and Sour Sauce over Rice Recipe

A wonderful recipe for a lovely satisfying meal. For a quicker version, I have sweet and sour sauce on sale at my Etsy shop, seasoned rice mixes, and a bag of Sam's premade meatballs, and chopped peppers and pineapple and you've got a delicious meal! Enjoy!

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, by Laura Rhodes

In Recipe,

Chi cha recipe

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, by Laura Rhodes

In Recipe,

Delicious Pot Pie Recipe

Looking for a simple meal? Well, look no further....An easy way to use your leftovers and make a one course meal. You could even use a crockpot! Hope to make this one next week for the Mabreys, a couple I cook for...Have a blessed week!

1Comments

, by Laura Rhodes

In Recipe, Videos

Fresh Coconut Ice cream Recipe-Yumm!

Peppermint Chocolate Chip Ice Cream

1 Young Coconut, Milk & Meat (found at Whole Foods & Asian markets)
1/4 Cup Raw Honey or Maple Syrup
1 Tablespoon Vanilla
1/2 Teaspoon Celtic Sea Salt CSC-FG
2 Tablespoons Dried Peppermint
1/4 Cup Simmering Water
Favorite Toppings (I love the Raw Chocolate Sauce in the Making Babies Book, page 213 or chocolate chips)
Directions:
1. Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender.
2. For that fresh minty flavor, pour 1/4 cup simmering water over Peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool.
3. While Peppermint is cooling, add the Raw Honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the Peppermint and blend all ingredients until smooth.
4. Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part! Add your favorite toppings, such as chocolate, fruits, or toasted nuts, and enjoy!

by Lauren Brandt from the Bulk Herb Store

Cuisinart Ice Cream Machine

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, by Laura Rhodes

In Recipe,

Party Mix Recipe!

Let's have a party!

For a wonderful Party Mix Recipe, click the Party Mouse!

Far Far Hill Graphic

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, by Laura Rhodes

In Recipe,

Happy 4th!

Happy 4th of July! Here's a recipe that will help you celebrate....

Need:

3 cups boiling water, divided

pkg. (4-serving size each) JELL-O Berry Blue Flavor Gelatin

cups ice cubes, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor

cups halved strawberries

1/2

cup blueberries

Directions

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

Courtesy of Kraft Recipes...

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, by Laura Rhodes

In Recipe,

Recipe: Tater Tot Casserole

For picture of Tater Tot Casserole, click here.

Here's a great recipe from my friend Linda. It's a hit at fellowship meals!

Assemble:

1 lb ground beef

1 small onion, finely chopped

1 can cream of mushroom soup (or other cream of...soup)

1/4 c milk

1 cup frozen mixed veggies

1 c shredded cheese

1 lb frozen bite sized tater tots

Brown ground beef with onions, drain, spoon it into casserole dish mix soup and mix pour over meat mixture. Top with layers of of milk, veggies, tater tots and top with cheese.

Yield 8 square inch pan/casserole dish. Heat 375 degrees for 45 minutes or until heated through.

2Comments

, by Laura Rhodes

In Recipe, Rhodes House Kitchen

Jalapeno Jelly Recipe

By Request, a recipe for Jalapeno Jelly. As seen on "Laura's Little Cottage".

Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos.

For a little extra color, I sometimes add some sweet red bell peppers for a festive look.

Ingredients :

3/4 lb jalapeno peppers

2 cups cider vinegar, divided

6 cups sugar

2 (3 ounce) envelopes liquid pectin

green food coloring (optional)

Directions---

After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

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, by Laura Rhodes

In Recipe, Rhodes House Kitchen

Sweet Potato Bars Recipe

The best thing about this recipe is that the filling can be anything you'd like it to be. I have done blueberry, strawberry, raspberry preserves and thought for fall one could do some sweet potato or even pumpkin!

Sweet Potato Bars:
1 pkg. (18 1/2 oz) white cake mix
(You can use yellow or even a different cake mix that would go good with filling of choice)
1/2 C butter or margarine, softened, divided
1 egg (you can use egg replacement)
1 med can of sweet potato or filling of choice.
1/2 C chopped nuts
1/4 C brown sugar

In a bowl combine cake mix, 1 C oats, and 6 T butter. Mix until crumbly. Reserve one C for Topping.

With remaining crumbs add egg & mix well. Press into greased 9 by 13 inch baking pan. Spread pie filling over crust. To reserved crumbs add remaining butter, oats, nuts and brown sugar. Mix thoroughly. Sprinkle over pie filling. Bake in 350 degree oven for 30-40 min. or until golden brown. Cut into 12 or more bars.

Enjoy!

4Comments

, by Laura Rhodes

In canning, Recipe

Sweet Pickle Relish Recipe

By request, here's the Ball Blue Book recipe for Sweet Pickle Relish.

Sweet Pickle Relish

6 cucumbers, peeled and chopped
2 medium onions, peeled and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup salt
3 cups sugar
2 cups cider vinegar
1 Tbsp. celery seed
1 Tbsp. mustard seed
I put the cucumbers, onions and peppers in chunks into my food processor and whirred them around until they were in small pieces, but you can also hand chop your vegetables.
Place vegetables in a large bowl. Sprinkle with salt and mix around. Cover with cold water and let stand 2 hours, or overnight.

(This helps to absorb liquid from cucumbers.)

Drain and press out excess liquid in a colander.
Combine sugar, vinegar, celery seed and mustard seed in a non-reactive large pot. Bring to a boil, stirring to dissolve sugar.
Add drained vegetables and bring to boil again. Lower heat and simmer 10 minutes.
Pack into hot sterilized pint jars, leaving 1/4 inch head space. Place caps on and tighten. Place in hot water bath and process for 10 minutes.
Makes 4 pint jars.

**Note: I didn't have too many peppers, so you don't have to use red if you don't have them. I only had a couple of green and some banana peppers..I did a batch with and without the banana peppers in case it was too hot. I double recipes so I can can more at at a time.

For more pickle type recipes go to this link: eatcookshare