Friday, January 31, 2014

Super Bowl Party Food

Confession: I don't DISLIKE pro football per say, but I am 'INDIFFERENT' to it.  (I do not even know who is playing in the Super Bowl...haha)  But, the food, oh the food!  Now that is exciting!  I love preparing yummy appetizer and party foods!  A little taste of this and that, makes my mouth HAPPY!  Here is a fun list of our favorite Football Party Foods!  

1) Sausage Balls with a Kick! - These are not your every day ordinary dry sausage balls.  These are moist and flavorful and you CANT.... STOP... EATING.... THEM..........

2) Better than Krystal's (or White Castles) Sliders - These are DELICIOUS and so easy!  Don't Skimp on the bacon!  

3) Spicy Brown Sugar Bacon Wrapped Smokies - Pure Meat Candy.  Like Crack.  But fattening and more addictive!  

4) Rock your socks off White Cheese Dip - This is just like the White Cheese dip you get at your favorite mexican restaurant, but better.  

5) King's Hawaiian Ham & Cheese Sliders - No words can describe this deliciousness.  I make a double batch and NEVER have any leftover!  

6) Bacon Cheeseburger Stuffed Crescents - What is better than a big juicy thick Bacon Cheeseburger?  Why, one stuffed in a crescent roll of course!

7) Three Pound Party Pleasers - These are SO delicious and can be made and frozen ahead of time!  Great for a party!  

8) Crockpot BBQ Nachos for a CROWD - Have the BBQ chicken kept on warm and all the fixin's and folks LOVE a make their own nacho bar!  YUMMMMY!

9) Stuffed Club Sandwiches - These are AMAZING!  Double the recipe and slice small into small mini stuffed sammies and watch them disappear!  

10) Chili Con Queso - Our favorite appetizer/Party food.  Make this and you will never make another queso recipe!  It is SO GOOD!!!  

<3 Aunt Bee

Thursday, January 30, 2014

Greek Marinated Steak Gyros with Greek Yogurt Dill Dip

       Good Afternoon!  Dropping by with an insanely delicious weekend lunch my sister made a couple of weeks ago when it was much, much warmer outside :-)  Greek yogurt (Which is a nutritional powerhouse) is the base of the marinade and dipping sauce for these Gyros.  It makes a great marinade because it tenderizes the meat while adding amazing flavor.  Give it a try!  
Greek Marinated Steak Gyros
2 lb Flank Steak or Top Sirloin
1/2 cup Whole Milk Greek Yogurt
2 TBSP Greek Seasoning
1 tsp Black Pepper
1 tsp dried Oregano
1 Lemon, juiced and zested
(If using a gas or indoor grill, I always add a couple of TBSP of Hickory Liquid Smoke)
To Serve {Pitas, sliced Bell Peppers, Red Onion, Black Olives, Arugula, Green Yogurt Dip (recipe below), Feta}
Combine all ingredients in a large ziplock bag, marinade for 6 - 8 hours.  Grill.  Give the meat 5-10 minutes to rest.  Slice against the grain.  Serve on warm Pitas with Red Onion, Black Olives, sliced Bell Peppers, Arugula and Greek Yogurt Dill Dip (Recipe Below)

Greek Yogurt Dill Dip
1/2 cup Whole Milk Greek Yogurt
1/4 cup Mayo
1/4 cup Fresh Dill, chopped
3 TBSP Feta
3 Garlic cloves, chopped
3 TBSP Onion, finely diced (Can substitute dried minced onion)
Salt to taste
Mix all together and refrigerate for an hour or overnight.  Spread on Pita, add Veggies (bell pepper, arugula, onion, Olives, Cucumbers, Sliced Steak and Feta.  Dip extra veggies in leftover dip.  Mmmmmmmmmmmmmm!

<3 Aunt Bee

Wednesday, January 29, 2014

~Jiffy Cornbread Chicken & Dressing Casserole~

Jiffy Cornbread Chicken & Dressing Casserole | Aunt Bee's Recipes

     Good evening!  We had some leftover chicken, and I knew immediately what I was going to make!  Leftover chicken and a box of jiffy cornbread mix turn chicken and dressing into a weeknight casserole!   

~Jiffy Cornbread Chicken and Dressing Casserole~
1 8x8 pan of jiffy cornbread, prepared and crumbled
(You will need 1 egg and 1/3 cup milk to prepare the cornbread)
4 cups of cooked, shredded chicken
4 Eggs, boiled and chopped 
1 small onion, finely chopped
1 to 2 Tbsp sage
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 cup butter melted
2 cups chicken broth
1 can cream of mushroom soup
2 cups sharp cheddar cheese, shredded
 Bake the cornbread according to package directions.  Crumble the prepared cornbread, and the rest of the ingredients in a large bowl.  Mix thoroughly by hand.  Grease a 2 quart casserole baking pan.  Pour mixture in pan and bake for 45-50 minutes or until browned and set.  Allow to rest for 10 minutes before serving.  Enjoy!

<3 Aunt Bee

Tuesday, January 28, 2014

Chicken Tortilla Soup

Chicken Tortilla Soup | Aunt Bee's Recipes

        Good evening!  I hope you all are inside safe and sound out of this horrid weather, sipping on a mug of hot cocoa in front of a warm fireplace!!!  I have a special recipe to share with you guys tonight.  It is my mom's  Chicken Tortilla Soup. (The same lady that's Chili Con Queso recipe is so popular!)  I know y'all are gonna love it!  

Chicken Tortilla Soup
4 Chicken Breast
4 Carrots, cut about 1/2 inch thick
5 TBSP Olive Oil
12 Celery Stalks, cut about 1/2 inch thick
3 Large Onions, diced, about the same size as the celery
2 packets of your favorite Taco Seasoning, (added separately)
2 cans Rotel, undrained (My mom uses original, we use mild, whichever your heat preference)
2 TBSP Cumin
2 tsp dried Cilantro
5 cups of Chicken Broth
1/2 tsp Salt
For Topping
Fried Tortilla Strips (recipe below)
Shredded cheddar cheese
Sour Cream
Add the chicken breast and sliced carrots to a large Soup pot or dutch oven.  Cover with water a few inches above the top of the chicken and add 1 packet of taco seasoning to the water.  Bring to a boil and simmer, stirring occasionally.  Meanwhile in a large skillet, heat the olive oil over medium high heat and add the celery.  Cook until the celery is almost tender then add the onions.  After the onions and celery are completely tender, add both cans of rotel and the cumin and Cilantro to the celery and onion mixture.  Let simmer for 30 minutes.  
Meanwhile, when the chicken is done, remove it from the soup pot to allow the chicken to cool.  You can leave the carrots simmering in the soup pot.  After the chicken is cool, shred it, and return it back to the soup pot.  
After the onions and celery have simmered for 30 minutes, add them to the soup pot, along with the 5 cups of broth and the other packet of taco seasoning.  Stir everything together and let simmer for 15 minutes.  Serve topped with Fried Tortilla Strips, Cheese and Sour cream.  Enjoy!!!!
Fried Tortilla Strips
12, 6 inch corn tortillas cut into strips
Veg oil
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground red pepper or cayenne
1/2 tsp garlic powder
salt to taste
Prepare seasoning first.  Mix chili powder, cumin, red pepper, and garlic powder and salt to taste so it is ready to be sprinkled on your strips after frying.  Heat 2 inches of Vegetable oil in a large frying pan over medium high heat until the oil reaches 350 degrees.  Add tortilla strips and fry until crisp.  Around 1 minute.  Drain strips on a paper towel and add seasoning to each batch.  

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<3 Aunt Bee

Creamy Sun-dried Tomato Pesto Chicken Pasta

Good afternoon!  I had a few odds and ends of things to use up over the weekend, you know, leftover spinach from making breakfast burritos, half a jar of sun dried tomato pesto, some heavy cream, you get the idea.  I decided to throw it all in a pot and see what happened.  What happened, was an AMAZING lunch! Even my pickiest eater inhaled it!  We will definitely be making this again.  

Creamy Sun-dried Tomato Pesto Chicken Pasta
2 chicken breast, diced
1/2 tsp garlic salt
1 tsp tony chacheres creole seasoning
8 oz penne pasta
(Add 2 TBSP parmesan cheese and 1 TBSP butter to hot cooked pasta)
1 TBSP butter
1 TBSP olive oil
1 TBSP minced garlic
3/4 cup chicken broth
1.5 cups heavy cream
1/2 cup parmesan cheese
1/4 cup sun dried tomato pesto
6 oz bag of fresh baby spinach (I only had half of a bag, but I would add a whole bag next time)
Boil noodles until al dente.  Drain completely then add them back to the warm pot.  Stir in 1 TBSP butter and 2 TBSP Parmesan cheese (This well help the sauce thicken and stick to the noodles better).  Set aside. Dice Chicken breast into bite sized pieces, Sprinkle with Tony Chachere's Creole Seasoning and Garlic Salt. Melt  1 Tbsp each of butter and olive oil in a large skillet.  Add Chicken pieces and cook until browned. Add the minced garlic and cook for 1 more minute, stirring constantly with a wooden spoon, to keep the garlic from burning.  Add in the chicken stock.  After it comes to a slight boil, reduce heat to medium and add the Heavy Cream.   Cook until Sauce starts to thicken.  It took mine around 9 minutes, stirring every minute to keep it from sticking.  Stir in the sundried tomato pesto and the spinach.  After the spinach is wilted, stir in the parmesan cheese and cooked penne noodles and remove from heat.  Taste to adjust seasonings.  Serve!  

<3 Aunt Bee


Monday, January 27, 2014

~Menu Plan Monday~ - 1/27/14

       Good afternoon friends, and welcome to another Menu Plan Monday post hosted by the Organization Junkie.  We have had quite the exciting week over here!  My handsome 'little' brother and his gorgeous girlfriend got engaged!  They are just the sweetest, most adorable couple and I can not wait for Ashlea to become my sister!  

(These wonderful engagement photos were shot by my extremely talented sister.  If you are in or around the Birmingham, Alabama area check out her Facebook Page for more info!)

       So with all that being said, I bet you are wondering if I still had the time or energy to focus on a menu plan this week?  <spoiler alert> I did.  haha.  It is one of those weeks that our meals are half old favorites and half new recipes I am excited to try!  My favorite kind of week!  On busy days, I tend to stick to old favorites that I can throw together with my eyes closed..... On less busy days, I like to try new things and/or let the little ones 'help'.  My 9 year old is actually really great in the kitchen.  She can make so many recipes completely by herself now!  That is because she started cooking with me at age 2.  We have so much fun cooking together.  My son, well, he is 3 and loves to help, so I try to find little things he can do without making too much of a mess :-)  With that being said, here is our menu plan!  As always, I have not assigned days just yet.   This is just the list of dinners we will choose from depending on what is going on that day and what sounds good :-)

1) Jiffy Cornbread Chicken & Dressing Casserole, Broccoli & Cheese

2) Greek Marinated Steak Gyros with Greek Yogurt Dill Dip (My sister's recipe.... Im psyched)

3) Chicken Tortilla Soup and Chips and Restaurant Style White Cheese Dip

4. BFD

5. Spaghetti and Ranch Garlic Bread

6. Honey Sesame Chicken with Fried Rice and Fresh Ginger & Garlic Roasted Broccoli

So that is what our menu looks like!  For hundreds more weekly menu plans, check out menu plan monday at

<3 Aunt Bee



Sunday, January 26, 2014

Roasted Garlic and Cream Cheese Stuffed Chicken

       I have been on quite the roasted garlic kick lately.  I dreamed up this chicken late one night and was SO happy when it turned out EVEN BETTER than I could have ever imagined!  Admittedly, it is a little.....involved..... but it was SO worth it.  I did use one short cut, instead of making my own herbed cream cheese spread, I used a 6.5 oz tub of the Alouette Garlic and Herb Cheese spread.  I LOVE that stuff.  For my fellow garlic lovers out there, MAKE THIS!  It's a keeper! :-)

Roasted Garlic and Cream Cheese Stuffed Chicken
4 Chicken Breast, pounded to 1/4 inch
1 tsp Salt
1/2 tsp Black Pepper
2 Eggs
2 TBSP Whole Milk
3/4 cup Bread Crumbs
1/4 cup Parmesan Cheese
1 TBSP dried Parsley
2/3 cup All Purpose Flour
fresh Basil leaves
2 bulbs of Roasted Garlic, or 1/4 cup ( I use this method)
1 (6.5oz) tub of Alouette Herb and Garlic Cream Cheese spread
Preheat the oven to 350 degrees F.  After thinning each chicken breast to 1/4 inch, Dip each basil leaf into boiling hot water and set aside to drain on a paper towel.  Mix the Alouette Cream cheese with the Roasted Garlic.  Spread the Garlic/Cream Cheese mixture over each breast.  Then add a layer of basil leaves on top of the cheese mixture.  Starting at the smallest end of the Chicken breasts, roll each of them up tightly and secure each with 2 toothpicks. Put the flour in 1 bowl.  Combine the eggs, milk, salt and pepper in a 2nd bowl.   In a 3rd bowl, Combine bread crumbs, Parmesan cheese and parsley.   Dredge each rolled up Chicken breast in the flour, then dip in egg mixture and finally, roll in the bread crumb mixture.  Place each chicken breast in a greased baking dish.   Bake at 350 degrees F for 30 minutes and then turn each chicken breast over and bake for 20 -25 more minutes or until the internal temperature reaches 165 degrees F.  

Saturday, January 25, 2014

Stuffed Club Sandwiches

Stuffed Club Sandwiches | Aunt Bee's Recipes

       Hi everyone!!!!  I have a fun and EASY recipe for y'all today!  It is a 'stuffed' club sandwich using Pillsbury crescent rolls for the dough!  It turned out DELICIOUS!  This is really more of a method than a recipe.  You could substitute any of your favorite meats and cheeses!  I think a 'stuffed' philly cheesesteak would be yummy too!  Enjoy!

Stuffed Club Sandwich
1 can pillsbury crescent rolls
1/2 cup chopped ham
1/2 cup chopped turkey
1/2 cup chopped and crispy cooked bacon
3/4 cup shredded sharp cheddar cheese
1/4 cup of your favorite honey mustard (I like O'charley's brand)
Toppings if desired: Shredded lettuce and diced tomatoes 
Mix the ham, turkey, cooked bacon, cheese and honey mustard.  Roll out crescent rolls on a cookie sheet, do not separate them individually.  Seal the perforations.  Spread meat and cheese mixture evenly down the center of the crescent sheet long ways.  Cut 10 strips on each side of the dough.  Pull each strip to the center, alternating sides, each one slightly on top of the last one to make a 'braid'.  Bake at 350 degrees for 15-20 minutes or until lightly browned.  Allow to set for 5 minutes before slicing.  Slice at an angle and top with shredded lettuce and tomatoes if desired.  Enjoy!

<3 Aunt Bee

Friday, January 24, 2014

Cowboy Mashed Potatoes

       The first time I had ever even heard of 'Cowboy Mashed Potatoes' was during a shopping trip at Publix.  The lady was set up handing out samples of their 'Apron Meals' and it was Cowboy Mashed Potatoes made with those ready made refrigerated Mashed Potatoes.  Well, they were delicious and I immediately bought all the ingredients and went home and made them for dinner.  :-)  I eventually found a recipe making them homemade and have never looked back.  These make a great side for any kind of BBQ!  I served them a couple of nights ago with my Chicken Monterey and a green salad with leftover Creamy Roasted Garlic Dressing and it was an awesome meal!  

Cowboy Mashed Potatoes
2 lbs Russet Potatoes, peeled and cut into chunks
3 Carrots, Peeled and cut into chunks
1 fresh jalapeno, sliced
6 whole Cloves Garlic 
1 stick Unsalted Butter (1/2 cup)
1/2 tsp salt
1/2 tsp black pepper
1/2 cup Whole Milk
1/2 Cup Heavy Cream
8 oz Sharp Cheddar Cheese, shredded
16 oz Frozen White Corn, thawed
Green onions, sliced
Place potatoes, carrots, jalapeno slices and garlic cloves in a large pot.  Cover with water and bring to a boil over high heat.  Cook for 15 - 20 minutes or until potatoes are tender.  Drain water from pot.  Add the butter and use a potato masher to mash this mixture until butter is melted.  Add the milk, cream, salt, and pepper.  Continue mashing until you reach the desired consistency.  Add the cheese and corn.  Continue mashing.  If desired, you can use a hand mixer to get the potatoes smooth.  Stir in green onions and serve.  Enjoy!

<3 Aunt Bee

Thursday, January 23, 2014

Chicken Monterey

       Last night for dinner, we had one of my husband's favorite 'restaurant copycat' meals.  On the rare occasion that we do eat out, if Chicken Monterey is on the menu, you can bet he will order that.... and Mozzarella Sticks :-)  We served this with 'Cowboy Mashed Potatoes' (recipe to come!) and a green salad with leftover Creamy Roasted Garlic Dressing.  It was delish!  
Chicken Monterey
8 Slices of Wrightbrand Applewood Smoked Bacon
4 Boneless/Skinless Chicken Breast, Pounded thin
1 tsp Lawry's Seasoning Salt
1 cup (or more!) of your favorite barbecue sauce (I used Sweet Baby Rays Brown Sugar and Hickory Flavor)
8 oz Monterey Jack Cheese, cut into slices
Green Onions
Preheat oven to 350 degrees.  In a large skillet, cook bacon until extra crispy.  Remove from pan.  Leave about 2 TBSP of the bacon drippings.  Sprinkle the chicken with the Lawry's Seasoning Salt.  Heat pan with bacon drippings to med/high heat.  Brown Chicken breast in bacon drippings for about 4 -5 minutes per side.  Remove Chicken from skillet and place in a large baking dish.  Top with bbq sauce and cover with aluminum foil.  Bake for 15 minutes.  Remove Aluminum foil and top chicken with Monterey Jack Cheese slices.  Bake uncovered for 10 minutes or until cheese is bubbly and chicken is done.  You can then broil the top for a minute or 2 if you want to brown the cheese slightly.  Remove from oven and top with Bacon slices and garnish with green onions.  Enjoy!

Check out these 20+ family favorite chicken recipes here!

<3 Aunt Bee

Wednesday, January 22, 2014

Bacon Cheeseburger Crescent Rolls

       So how about another football food recipe??? This one is very popular among the men folk (and women like me that like a big fat juicy cheeseburger!) If you are making these for a party, you can make the stuffing a day ahead and then just wrap them and bake them before your guests arrive.  I found the original recipe over at my favorite blog, Plain Chicken and adapted it to fit our tastes!  I know y'all will like them as much as we do!   

Bacon Cheeseburger Crescent Rolls
1 lb ground chuck
8 slices of bacon, cooked extra crispy and crumbled
1 TBSP dehydrated minced onion
1 tsp minced garlic
1 TBSP Dijon Mustard
1 TBSP Worcestershire Sauce
3 TBSP Dill Pickles, chopped very fine
8 oz Velveeta Cheese, cubed
2 cans Crescent Rolls
Preheat oven to 350 degrees.  
Brown meat in a skillet, drain and return to pan.  Add crispy bacon, minced onion, minced garlic, Dijon Mustard, Worcestershire sauce, Dill pickles, and Velveeta Cheese.  Cook over low heat, stirring constantly until cheese is melted and thoroughly combined.  Remove from heat and let cool for 10 minutes.  Spray a cookie sheet with pam.  Fill crescent rolls with 2 TBSP of meat mixture on the large side of the triangle and wrap as you normally would.  Bake for 12-15 minutes, until golden brown.  Enjoy!  

For more delicious football food and party appetizers, check out Tailgate Touchdown!

Monday, January 20, 2014

~Menu Plan Monday~ 1/20/14

       Good afternoon y'all and welcome to another Menu Plan Monday hosted by  These are quickly becoming my favorite posts to put together!  And I love scrolling through the Menu Plan Monday link ups to get awesome ideas for new recipes to try.   As always, I am planning out 7 dinners, but not assigning days just yet.  It will depend on what is going on and what we are in the mood for.  :-)

1) Baked Ziti with Roasted Lemon Broccoli
2) BFD (Breakfast for Dinner) - A weekly tradition :-)

3) Hamburger Steak and Gravy with Mashed Potatoes and Southern Style Peas

4) Cheeseburger Crescent Rolls and Sliced Carrots/Cucumbers and homemade ranch

6) 'Stuffed' Club Sandwich and Dilled Potato Wedges

7) Chicken Monterey with Cowboy Mashed Potatoes (Hubby's FAVORITE) 

I hope y'all have an extra yummy week!  

<3 Aunt Bee

Saturday, January 18, 2014

~Chili Con Queso~

The {World's Best} Chili Con Queso | Aunt Bee's Recipes
       My mom makes the WORLD's BEST Cheese dip.   Since the Super Bowl is coming up, I asked my mom to share her recipe.  I was surprised and pleased at how easy it is.  My husband is a very happy camper this weekend.  When my daughter tried it, she said, 'Oh good.  It's JUST like Nannys!'  Ha.  I guess she wasn't totally convinced I could pull it off?   If y'all like Tex-Mex, you will love this.  Its seriously the best 'rotel dip' we have ever had.  

~Chili Con Queso~
1.5 lbs ground chuck
1 onion, diced
1 (heaping) TBSP minced garlic
1 (10oz) can rotel, undrained
1 (15oz) can diced tomatoes, undrained
1 packet Ortega taco seasoning
1 TBSP chili powder
1 cup water
2 lb Velveeta cheese, cut into chunks
Brown the hamburger meat and onions together,  Drain off the grease.  Add the minced garlic and continue cooking for 1 minute.  Add the rotel (undrained), diced tomatoes (undrained), taco seasoning, chili powder, and water.  Bring to a slight boil.  Reduce heat and add Velveeta Cheese.  Simmer while stirring until Velveeta is completely melted into the dip.  Enjoy!!!!! 
*For a party, my mom usually puts in in the slow cooker after it's done on the 'warm' or 'low' setting (stirring occasionally) so its warm every time we go back for more!

<3 Aunt Bee

For more delicious football food and party appetizers, check out Tailgate Touchdown!

Friday, January 17, 2014

Spicy Smoked Sausage Pasta Skillet

       It is NO secret that I LOVE to spend a lot of time in the kitchen.  It is my happy place.  But even I, have a few easy to throw together recipes that I have accumulated over the years that are EASY, FAST, and DELICIOUS!  This Spicy Smoked Sausage Pasta Skillet is all of the above.  It is a real 30 minute meal and best of all.... a one pot meal.  You can even serve it family style out of the skillet and it is so pretty!  No one would guess it took only 30 minutes.  

Spicy Smoked Sausage Skillet
1 TBSP bacon drippings 
1 lb Smoked Sausage, sliced or diced
1 onion, diced
1 TBSP minced garlic
1 can Mild Rotel, undrained
2 cups Chicken Broth
1/2 cup Heavy Cream
1/2 tsp black pepper
8 oz Penne noodles, uncooked
8 oz Monterey Jack Cheese, Shredded
Green onions, thinly sliced
Add bacon drippings to an oven safe skillet over medium high heat.  Add sausage and onions and cook until lightly browned, about 4 minutes.  Add the minced garlic, and cook for another 30 seconds, stirring constantly.  Add Chicken broth, Rotel, Cream, Black Pepper, and Uncooked Penne Noodles and bring to a boil.  Cover and reduce heat to medium low.  Simmer for about 15 minutes, stirring occasionally.  Remove from heat and stir in 1/2 cup of cheese.  Top with remaining cheese and sliced green onions.  Broil until cheese is melted and starting to brown.  Allow to rest for 5 minutes before serving.  Enjoy!!!! 

Source: The Best Simple Recipes

<3 Aunt Bee