Here is another family recipe.  This one is from my late grandmother on my Mom's side of the family.  My mom made this often growing up and we all loved it.  Quick, easy, and yummy.  Let me know what you think.

Ingredients-

Rotisserie Chicken- cut it in cubes

Onion chopped

Spaghetti sauce

Black olives

Chopped bell pepper

Button mushrooms

Olive oil

Mortons natures seasoning to taste
Spaghetti 

Instructions-
1. Chicken Mixture- Mix onions and bell pepper in olive oil until tender before adding other ingredients 

2. Chicken Mixture- Add in the rest of the above ingredients with the onions and bell pepper and mix it all together in a large pot

3. Cook spaghetti in a separate pot from the Chicken Mixture until almost done 

4. Add spaghetti to chicken mixture

5. Add a little chicken broth and simmer until spaghetti is done. 
6. Add more broth if needed to finish cooking

Mimi Dip

Mimi Dip-

This is my late grandmother's special dip recipe.  My family makes it almost every holiday.  It is easy to make and yummy.  

Ingredients-

1. Cream cheese (2-3 packs)

2. Green Onion

3. Milk

4. Pepper

5. Salt

Directions-

1. Mush up the cream cheese

2. Add a little milk 

3. Add a little salt/pepper

4. Cut up green onion and mix in with the cream cheese

Pea Salad Recipe

Mom's Pea Salad Recipe-

This pea salad makes a great side dish for parties or holidays.  It is also a good recipe to diet on.

Ingredients:

1. Bag of celery

2. Bag of long carrots

3. 1 large can of green olives

4. 2 Bags of frozen sweet peas

5. 2 Onions

6. Hellman's Mayonnaise

Directions-

1. Cut up the celery and carrots and onions into small pieces and mix it all into a large bowl together.

2. Boil the sweat peas for a few minutes.  You want the peas to be soft but, not too soft.  Give it about 15 minutes.  Maybe 20.  Let them cool off for awhile before mixing in with the other ingredients.

3. When the peas are ready, add them to your large bowl of celery, carrots, and onion.  Mix all of this.  

4. Add in the Hellman's Mayonnaise.  I usually add about 2-3 big spoon fulls of this.

5. Drain the olive juice from the can and then add the olives to the large bowl of ingredients.

6.  Mix all of the ingredients well and refrigerate for a hour.

7. Add bacon to the top if you choose and you are ready to eat. :)

Smores Frappuccino

10 m1 servings199 cals

Ingredients   

• 3/4 cup of ice
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/2 cup of milk
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/2 tablespoon dutch process cocoa powder1/2 tablespoon of white sugar
  
  1/4 cup of whipped cream1/2 tablespoon graham cracker crumbs3 tablespoons of marshmallow topping (such as smucker's)1 shot of cold espresso
  
  
  
  Direction

• Prep
  10 m
• Ready In
  10 m

1. Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender until smooth; pour into a glass and top with whipped cream and graham cracker crumbs.

Summer Chicken Chopped Salad

Family Recipe...Southern Cornbread Dressing

Southern Cornbread Dressing

Perfect for Christmas/Thanksgiving/Easter/Holidays

Best dressing you will ever taste in your life.  No lie.  This has been in the family for years and it is the Bomb!  I have tried many other people's dressings and nothing compares to this one.  No offense to other people's dressing recipes.  This is my great grandmother's Southern Cornbread Dressing.  The recipe is fairly easy but, somewhat time consuming.  It requires a lot of chopping.  That is what will take the most time but, it will be worth it in the end I promise.  You can also freeze the mixture until you are ready to bake which is nice if you want to get a head start for Thanksgiving or Holidays.  You can also save some for another batch later if you like.

Ingredients-

1. 3-4 Large Onions

2. Aunt Jemiama White Cornbread Mix

3. Stalk Of Celery

4. 2-3 Cans of Swanson Chicken Broth

5. 6 Eggs

6. One Sleeve Of Saltine Crackers

7. 1 Stick Of Butter

8. Black Pepper

9. Natures Blend Seasoning

*Note- this will be enough for 2 batches/2 medium sized casserole dishes.  Around 12-20 people.

Directions-

Follow the directions on the Aunt Jemiama mix to make the cornbread.  When ready, spray your pan and bake the cornbread @ 420 degrees until it turns a golden brown.  It should be around 30-45 minutes.  Make sure not to overcook.

Next, cut up 3-4 sticks of celery and 3-4 Large Onions.  You can never have too much of this!  This is probably the most tedious part of the steps and you will more than likely cry while chopping the onions.  Again, I promise you it is worth it.  Make sure to chop the onion and celery into little pieces.  When you are done with the not so fun chopping part, you will then add both the celery and onions into a medium sized pot of Swanson's Chicken Broth.  Add 2-3 cans of the broth with the chopped onion and celery, and 1 stick of butter.  Boil on the stove on high for 30-45 minutes.  Add lots of black pepper and or Natures Blend Seasoning for extra spice and flavor.  My family likes a lot of pepper but, you don't have to add as much as we do.  I one time accidentally poured way to much pepper but, it still turned out great.  Again, let this cook for around 45 minutes while you go to the next steps.

When the cornbread mix is ready, let it cool off for a few minutes.  Next take the cornbread and crunch it up into little pieces....all of it.  Add a whole sleeve of the saltine crackers to the crunched up cornbread mix.  Crunch up the all the crackers like you did with the cornbread dressing.  You are finished with this step and need to wait until the celery/onion/broth mix is cooked and ready.

Once the celery/onion/broth mix has been cooked for 30-45 minutes, take it off the stove and let it cool for another 20-30 minutes.  Once the mix has cooled off, you are ready to mix it with the cornbread/saltine cracker mix.  Pour the celery/onion/broth mixture into the cornbread/saltine cracker mix and stir well.  You want this to be a thick mixture of the 2 combined.  This is where you can freeze the mixture overnight if you choose and bake later or continue to the last and final steps.  Once you have mixed both, you need to then add 4-6 eggs.  Again, stir until mixed.  Next, bake the mixture at 450 degrees for 45 minutes-1 hour.  You should have enough to pour into 2 separate medium sized casserole dishes.  You want it to be a golden brown.  After this, you are ready to serve.

The recipe is great with gravy of any kind.  My mom makes her own but, I prefer regular brown gravy with it.  I took it to a Friendsgiving last year and everyone went back for seconds and gave me a lot of compliments.....I hope you enjoy. :)

Mom's Rice Casserole

Mom's Rice Casserole

This is a family recipe and is perfect for a Thanksgiving side dish. 

 Rice Casserole 

1 box of Uncle Ben's long grain and wild rice (do not use the seasoning) 
1 cup of white rice 
2 cups chopped onion 
2 cups chopped celery 
1 large jar sliced mushrooms 
1 can sliced water chestnuts 
1/3 cup slivered almonds 
1/2 cup soy sauce 
6 Tablespoons olive oil, or you could use butter. I like olive oil. 

Cook rice until (almost done) You will bake it later. Saunte onions and celery in olive oil until kind of tender. Combine all ingredients and mix. Bake at 325 degrees for 30-45 minutes. 

This is almost better the second day when all the flavors have time to blend. Just warm up in the microwave.

Lemon Coconut Loaf Bread

Ingredients Edit and Save

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Original recipe makes 1 8x4-inch loafChange Servings

• 1 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 lemon, juiced and zested
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder

• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup flaked coconut
• Lemon Drizzle:
• 3/4 cup confectioners' sugar
• 2 teaspoons lemon juice, or more as needed

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
2. Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
3. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
5. Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

Kitchen-Friendly View

• PREP25 mins
• COOK1 hr
• READY IN1 hr25 mins