I made this for dinner tonight because I decided I would not be going back to the grocery until Friday. So I grabbed some spices and went to town and it was DELSIH. In case you don’t know, you can buy boxes of frozen tilapia at Wal-Mart for around $12 and the filets are frozen individually. I keep a box in the freezer and thaw them in cool water for quick dinners.

You need:

4 tilapia filets
2-3 T of brown sugar
2-3 T blackening seasoning
2-3 T pecans diced fine
Mix all dry ingredients in a small bowl

spicy brown mustard

1 T olive oil
1 T butter

After thawing the filets I put about 1 teaspoon of brown mustard on each filet to coat evenly, then sprinkle with your spice/pecan mixture. Flip the filets and repeat. Melt butter into olive oil on medium high heat and cook fish until slightly browned and fish flakes easily.

I served this with baked sweet potatoes which was a nice compliment to the sweet and spicy pecans, and a green salad.

Yes, I made this up. Yes, it rocks. And yes, I plan on putting this on boneless skinless chicken breasts and baking them, and possibly on a pork tenderloin. YUM!

Normally I would NEVER post a recipe I hadn’t tried. But my sister sent this to me and we have the same Momma, the same Daddy, the same sense of humor and the same taste buds. I trust her. B says this recipe rocks, and I am starving and I believe her. Here it is:

In a shallow pan spread 1 block of cream cheese (2 if your sharing with ANYONE!). Put pepperoni slices on top of the cream cheese. I chop mine up a little bit just so you don’t get scalded by slinging pepperoni on your chin. Then cover THAT with a small jar of pizza sauce (not spaghetti…) THEN top that with shredded mozzarella. My friend who gave me this recipe does cheddar on top and it’s really good. I just like the mozzarella and a little Parmesan. It makes it more pizza-y. Serve with any kind of chip but I think I’ll try it this time with the garlic bagel chips. Bake at 375 until bubbly.

Here is a great fall recipe in loving memory of Delores Canerday, who’s Apple Cake was always better than anyone else’s!
De’s Apple Cake:

cooling.

Thank you Mary Beth for sending me the recipe! I have no idea what happened to my copy!

Here is another of my favorite recipes, like many in my recipe box, this one says it came via Linda Murphy, tell Aunt LuLu to keep her girdle on.

4-6 pork chops, with the bone in NO thin cut or b’fast chops (I like ribeye chops the best)
1c of beef stock, OR 1 boullion cube and a cup of water
8oz can of mushrooms, drained OR 1 small package of mushrooms cleaned and chopped (fresh=better)
2 tsp yellow mustard
2T dried parsley
1 tsp paprika
1 lg onion chopped
salt and pepper to taste
8oz of sour cream (I use light or fat free)

Sprinkle chops with garlic salt and pepper and brown in olive oil in a large pan with a lid. Remove chops after cooking around 5-6 minutes per side, they don’t have to be done. Remove chops and in the same pan, cook the onion until soft then add mushrooms and cook for a few more minutes, until mushrooms darken in color and begin to shrink. Add broth to the pan with everything but the sour cream. Add the chops, cover and simmer until the chops are tender. You may need to add more broth as it cooks down. You want them not quite covered. About 30 minutes before serving, stir in the sour cream

You have no idea how good this is. The gravy is so delicious on rice, you might forget to put a pork chop on your plate

Haven’t posted a recipe in awhile and this is a really good one…if you made the hummus recipe my brother shared, you KNOW he has some good stuff. I don’t know where this recipe came from, if he made it up or found it online, all I know is- it is GOOOD. My favorite chicken marinade, ever.

1/4 c apple cider vinegar
3T spicy brown mustard
3 cloves garlic
1 lime juiced
1 lemon juiced
1/2 c brown sugar
1 1/2 tsp salt
1/4c olive oil
ground black pepper to taste

Marinate overnight if you can or at least for an hour and grill. (Also good on the stovetop…)

I got this recipe from my friend Kasey, but it’s been around awhile. My very own SISTER has eaten these things before and NEVER EVEN TOLD ME ABOUT THEM. *Shakes head in disbelief.* This is the recipe Kasey sent:

3 oz cream cheese
3 Tbsp melted butter
1 package boneless chicken breasts or tenderloin, browned in skillet until done and diced
¼ tsp salt & pepper
½ tsp garlic powder
2 tbsp milk
1 tbsp chopped onion (optional)
2 8 oz cans crescent rolls
¾ cup seasoned bread crumbs

Blend cream cheese & 2 tbsp butter until smooth. Add next 5 ingredients & stir well. Roll out crescent rolls. Divide into 4 squares instead of 8 triangles. Pinch dotted lines together for each of four squares. Divide chicken mixture evenly & spoon onto squares. Pull four sides up, pinch together & twist. Brush extra butter on top & sprinkle with bread crumbs. Bake on a cookie sheet coated with Pam at 350 degrees for 20 to 25 minutes.

That is the recipe straight from the book. I marinate my chicken while cooking stove top in Moore’s sauce & garlic salt because bland chicken makes me want to puke. Makes 8 puffs! They reheat well too. ENJOY!!

Now y’all know I can’t leave a good recipe alone so here’s what I did.

3oz of cream cheese
1/2 a container of store bought pesto
1/4 c of diced onion
1/4 c of diced red bell pepper

I didn’t use the butter or the milk in the mixture and sauteed the veggies before adding them to the mix. They were DELICIOUS and would be good with a wide variety of veggies in them. YUMMO!

Thank you Kasey!

Had a hankering for some French Onion Soup today, and did what I usually do- took what looked good from several recipes and combined them. Props to Amy Grice from Jasper Alabama, for the basis of this recipe…it was just what I wanted.

1 quart beef broth
2 large vidalia onions sliced thin
1/4c butter
1 1/2 tsp salt
pepper to taste
1/8c sugar for browning onions
2 T flour
1 bay leaf
2 tsp Worcestershire sauce
1 T balsamic vinegar
1/4 c red wine
1/2 tsp dried thyme

Croutons:
Good bread…I used sliced sourdough
Parmesan (kind in the can is fine)
mozzarella cheese

Slice onions very thin, and cook SLOWLY in butter until caramelized. (This requires PATIENCE.) Add salt, pepper and sugar as onions start to brown. Once caramelized add flour and stir to coat onions and cook flour. Add liquids, and simmer soup. Add about 1/4 c of grated parm to soup while cooking.

Croutons: Slice bread, and SMOTHER with grated Parmesan and mozzarella. Place under broiler until bubbly and brown. Place one crouton in a bowl and cover with soup. Your welcome.

NOTE: I will be using LOW SODIUM everything next time, as I now cannot consume enough water!! It was worth it though!