Scalloped Pineapple

Today we celebrated Christmas with a luncheon at Greg's office. There was a good spread of food and lots of laughter during the gift exchange. Mrs. Claus & Santa made an appearance for all the kids and a few Atmos folks were dressed as elfs...too funny!
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!

From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."

On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.

Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.

Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.

Sleepy Rachel with Aunt Sandra in 2004.

Bear Bread

Here's two recipes from Rachel. She's been a busy baker this week.

#1 - Bear Bread

Rachel found this idea and recipe in her Highlights Magazine. We purchased frozen bread dough and followed the package instructions to thaw and rise the dough. Shape dough into bears - 2 larger balls for the body and head, 4 smaller balls to attach as hands and feet, and three even smaller balls for ears and nose in the center of the face. Push in raisins for eyes and bake following instructions, or at 375 degrees for approximately 25 minutes. Glaze with butter while warm. Yummy with soup!

#2 - Chocolate Chip Cookie

This cookie is a play-doh creation that Rachel was very proud of. I think it's one of the most detailed things I've seen her make with play-doh. The chocolate chips have perfect form and the blue frosting around the edge makes the cookie "ready for a special person" according to Rachel.

Aunt Sandra's Cold Mexican Chicken Salad

I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!

3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning

Mix all ingredients and chill. Serve with crackers or tortilla chips.

(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)

Tomato-Cheese Spread

This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.

1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion

In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.

From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009

Spinach, Broccoli and Ham Casserole

This casserole has a unique and very yummy taste. I know a few children who have eaten all of it even with the veggies (aka, "green stuff") in it. I baked and served this in 8 ramekin dishes.

3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips

Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.

Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009

Monster Cookies

This is Arianne Berndt's recipe. She gets all the credit. Occasionally I've heard her mention that she was craving "Monster cookies"....hum, finally I asked for the recipe and I'm so glad I did. Don't be fooled by the ingredients - they don't taste like PB cookies or oatmeal cookies...it's just the right amount of each ingredient and the flavor is spectacular. These cookies are unbelievably good. Arianne said she's stored them in the freezer and they thaw to same-day baked perfection.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!

Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms

Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.

Mom's Vegetarian Chowder

My house smells great right now. Incredible. It smells delicious. It smells warm and yummy. My mom's Vegetarian Chowder is on the stove in a large pot. This is the perfect recipe for a chilly fall day. Enjoy!

1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded

Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.

Orange Rice

This is a yummy favorite sidedish. Great with pork, fish and even pot roast! I usually make half the recipe for our family of 2 adults & 2 kids.

2 cups diced celery with leaves
1/2 cup chopped onion
1/2 cup butter or margarine, melted
2 cups water
1 tsp salt
1 T. grated orange rind (no biggie if you don't have)
1 cup orange juice
1 1/2 cups uncooked long-grain rice

Saute celery and onion in butter in large sauce pan over medium heat 5 minutes or until tender. Add water, salt, orange rind and orange juice. Bring to boil. Add rice; cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Yields 6 cups.

Taco Bowls

** Double click on the image above to enlarge the recipe. **

This recipe was a hit with the kids. Greg & I liked it too. You can modify it by topping with diced tomatoes, salsa, sour cream (or any Tex-Mex condiment you like) before serving.

Rainer's Chicken Pot Pie

Ok, friends, I searched my dear kitchen-lovin' friend Rainer's website back to 2007 to find this awesome home-made chicken pot pie recipe to make for Dad. He's off to a good recovery from surgery and he LOVES chicken pot pie. I can't think of a better way to welcome him home from the hospital. Also, this homemade option is perfect for his sodium. (Have you seen what they put in the grocer's freezer!?)
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!

1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)

1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.

Fumi Salad

My mother-in-law made this at our recent annual Waller lake trip. SOOO yummy and good. I could have just eaten the whole serving bowl of salad for a meal!

Dressing - mix all and chill first
3 T. sugar
1 tsp each of salt & pepper
1 cup vegetable oil (scant cup)
6 T Rice vinegar

Salad ingredients
1 head cabbage chopped (I use packaged slaw mix)
1 bunch green onions chopped
2 packages of ramen noodles
handful sliced almonds, toasted

Brown about a T. of butter in skillet and add ¼ to ½ cup sliced almonds until lightly browned. Cool on papertowel. Crunch up 2 bags of top ramen noodles (throw season packs away). Add everything else together and serve. So Yummy!!

Pear Cake

Looking for something fruity, light and out-of-the-norm? This is an easy Kraft recipe.

1 egg
1/2 cup sour cream
4 oz cream cheese, softened
1 box yellow cake mix (or lemon or spice cake mix)
7 T. butter, melted & divided
1 (15 oz) can pear halves, drained & sliced into 1/2 inch wedges
1 (4-serving) package Jello lemon flavor gelatin
1/2 tsp. ground cinnamon
1/2 cup walnuts, chopped

Preheat oven to 350.
Beat egg, sour cream, cream cheese, and cake mix in large bowl with electric mixer on low speed just until cake mix is moistened. Blend in 4 T. of the butter. Beat on medium speed 2 minutes. The batter will be thick.
Spread batter into lightly greased 9x13 baking pan. Arrange pear wedges evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle remaining 3 T. melted butter; sprinkle with walnuts.
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Cut into 24 pieces. Store covered and in refrigerator.

Chocolate Chunk Caramel Brownies

This is a recipe from my life-long friend Mary Dean. She is the ultimate baker. I mean ultimate baker. (This is just one of the reasons I'm happy we're friends!) I pulled out this recipe to bake and bring to a dinner party this coming weekend. When I was talking to Mary about it she reminded me the first time I had these brownies. She had made them and after a few bites I said, "These are so rich. This might be the first brownie I can't finish." Well, I believe I did finish it but it took a long time. This would be a good brownie to serve with vanilla ice cream or serve many people with smaller cut portions.

4 squares Baker's unsweetened baking chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 (14oz) package caramels
1/3 cup whipping cream
2 cups pecans (or walnuts)
1 (12 oz) package semi-sweet chocolate chunks

Line 9x13 pan with foil and generously grease foil. Preheat oven to 350.
Microwave chocolate squares and butter on high for 2 minutes or until butter is melted. Stir until completely melted. Stir in sugar until blended. Mix in eggs and flour. Spread half of batter into foiled & greased pan. Bake for 25 minutes until firm to the touch.
Microwave caramels and cream until caramels begin to melt. Stir until smooth.
Stir in 1 cup nuts and spread caramel/nut mixture over brownie.
Sprinkle half of chocolate chunks on top of caramel layer.
Pour remaining brownie batter evenly over top then add layer of nuts and chunks.
Bake additional 30 minutes or until firm to the touch.
Cool on wire rack and remove from pan & peel foil.

Makes 24 very rich and delicious brownies.

Plentiful P's Salad

This is from the Southern Living: 30 Years of Our Best Recipes. It's a winner and very hearty. I've altered it from time to time depending on what's in my pantry. It's a great make-ahead salad and tastes great even if it's in the frig overnight.

4 cups canned, drained & rinsed black-eyed peas
2 cups cooked rotelle macaroni
2 T. minced fresh parsley
1 medium green pepper, seeded & chopped
1 medium sweet red pepper, seeded & chopped
1 medium purple onion, chopped
1 (6 oz) package sliced provolone cheese, cut into strips
1 (4.5 oz) jar sliced mushrooms, drained
1 (3.5 oz) package sliced pepperoni, cut into strips (look for the turkey pepperoni!)
1 (2 oz) jar diced pimiento, drained
1 (0.7 oz) envelope Italian seasoning mix
1/2 cup white vinegar
1/4 cup sugar
1/4 cup vegetable oil (I use EVOO)
1/4 tsp. pepper

Combine first 10 ingredients in large bowl. Combine dressing mix and remaining 4 ingredients in jar. Cover tightly and shake vigorously; pour dressing over pea mixture. Toss gently. Cover and chill. Yields 8 large servings.

Welcome to The Waller's Kitchen

I've been adding more and more recipes into our family's blog but they seem to get lost in the shuffle of events and pictures of kids. This blog will solve that problem and give one special place for me to share all the recipes I love. Enjoy!