A Thank You & Some Fav's from The Country Cook

We interrupt our regularly scheduled "Blast from the Past" post to bring you some of my favorite recipes of a favorite blogger & friend...
Brandie AKA - The Country Cook

Brandie and I have been blogging buds for several years now and I just wanted to honor and thank her, for all the ways she's helped me to grow my blog and Facebook page!  She's increased my traffic and LIKES by leaps & bounds!

We are honored to be co-hostesses at our weekly Weekend Potluck linky parties. 

She has a 'boatload' of awesome recipes and it was very difficult to share just a few here, but these are definitely among my favorites at her blog.  I love her simple and easy recipes - "Getting dinner on the table and spending time together is more important than WHAT you fix" attitude...

If you're not acquainted with Brandie (It's hard to imagine you're not, but...)
please be sure to spend some time there checking out her beautiful photos and delicious recipes.  She has a great sense of humor...and quickly makes you feel like you're one of the family. 

Hope you enjoy this 'taste' of HOME from Brandie's kitchen. 



Just gotta LOVE these easy meatballs...your family will love them any time too. 

Crockpot Party Meatballs

Brandie is known...far and wide...for her poke cakes. 
Simply can't go wrong doctoring up a carrot cake mix! 

Pudding Poke Carrot Cake

These 'sammies' are made with Hawaiian rolls...make a few...make a lot!
YES PLEASE! 

Inside Out Grilled Cheese

This recipe makes me giddy...so pretty...so easy...soo delicious.  YUMMERS! 

Cherry Cheesecake Dip

My mouth absolutely waters to look at this photo!  I need to be feeding a crowd when I make it so I don't eat the whole thing myself....WOWOWOW!! 

Pecan Praline French Toast

Thanks Brandie for being such a dear friend in my life!
I have learned more from you than you'll ever know. 
Thanks for being such an awesome example for so many who are learning to cook, and for those of us who want quick dishes!! 
YOU ROCK GIRLFRIEND!! 

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Recipe Update: Mom's Zucchini Casserole

Zucchini is such an interesting veggie isn't it?  Because it's rather 'bland', it can take on the taste of other things, or just add moistness...and vitamins! 

My mother would can zucchini and make it taste like pineapple!!

This is my favorite way to eat zucchini and it was my mom's favorite way to serve it. I have been asked to share this recipe more times than I can count!

You mix dry stove top dressing with cream of chicken soup, sour cream, and some veggies...it's an amazing dish. You hardly know the zucchini is there.

I remember serving this to a friend years ago and he exclaimed...

"How do you take things I don't like and make them taste SO GOOD"!?

The cornflake topping makes for great crunch and taste. 

MOM'S ZUCCHINI CASSEROLE

4 cups peeled, diced zucchini

1 grated carrot

1 grated onion

1 can cream of chicken soup

1 cup sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered.

You can also add chopped cooked chicken to make this a one-dish meal!

Linked to Full Plate Thursday
           Weekend Potluck
             Meal Plan Monday

You might also enjoy...

Broccoli/Corn Casserole

Zippy Zucchini Pineapple Bread

Roasted Maple Dijon Carrots

Quick Chili Mac Skillet

This meal can easily be on the table in less than 30 minutes!

Perfect for busy moms and families. 

I loved the cheesey goodness and taste of this simple dish.

I slightly adapted a recipe I found on the side of a box of elbow macaroni. 

And it's fixed on top of the stove...no oven needed. 

QUICK CHILI MAC SKILLET

1/2 (1#) box elbow pasta 

1/2 - 1# lean ground beef 

1 medium onion, coarsely chopped

(or 3 - 4 Tb. dried minced onions)

1 - 2 tsp. chili powder

1 (14 ozs) can diced tomatoes, undrained

1 small can tomato paste

1/3 c. water (more as needed)

1 (15 ozs) can kidney or black beans, rinsed and drained

freshly ground salt & pepper to taste

1/2 c. shredded (2%) Mexican cheese blend

In medium pot, cook pasta according to pkg. directions.

Set aside to drain until ready to use. 

In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2 - 3 minutes to blend flavors; add beans; heat through.  Season with salt & pepper. 

Remove pot from stove; toss pasta into beef mixture; stir.

Top with cheese just before serving. 

Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy these other quick meals...

Sweet & Sour Chicken

Creamy Zucchini & Carrot Soup

(Crockpot) Simple Ham & Bean Soup

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Review for Chocolate Coconut Water & Chocolate Coconut Chia Smoothie

This is a sponsored post by Epicurex LLC for this delicious

Cocoazia Chocolate Coconut water.  All opinions are

totally mine. 

Again, I was thrilled to be contacted to try Cocoazia's CHOCOLATE Coconut water!  I had never even SEEN such a product. I mean...CHOCOLATE??

I rushed into the house, tore open the box and opened a container and drank up (or down?)  It tastes much like chocolate milk, with a mild coconut flavor, and is thinner than milk of course. 

And of course, I do prefer it cold...once I let it chill.  *-* 

I've shared it with others and they are impressed as well. 

It's a healthy 'chocolate milk' drink. I've read reviews when children preferred this Cocoazia Chocolate Coconut water to their regular routine of chocolate milk!  So this is super great for kids who have a dairy allergy...

It's awesome for after workouts too as it has electrolytes and vitamins.

From their website:

•Contains a natural abundance of potassium and magnesium, as well as other electrolytes.

•USDA Organic Certified, Natural Chocolate Coconut Water.

•NON GMO Pending, Gluten Free, Vegan Chocolate Coconut Water.

•Kosher Chocolate Coconut Water, No Dairy.

Since I'm a real smoothie lover, I decided to first try a healthy smoothie...

The only thing 'hard' about this smoothie is you want to think ahead so the chia seeds can soak a few minutes before you're ready to blend...

This is so good...and so good for you!

Enjoy!! 

Read my review here for 100% Organic Coconut Water....(non-chocolate)

CHOCOLATE COCONUT CHIA SMOOTHIE 

1 - 16.9 ozs. Cocozia Chocolate Coconut Water

1 Tb. chia seeds 

1 sliced frozen ripe banana 

(I keep slices in the freezer ready for recipes like this)

1/2 c. ice

2 Tb. peanut butter 

(cashew or almond butter would be great too)

1 Tb. flax seed meal

1 - 2 Tb. honey 

Add chocolate coconut water and chia seeds to blender; allow to rest for 5 - 10 minutes. 

Add remaining ingredients and blend, about 45 seconds or so.  Add more ice or frozen bananas to suit your thickness desires. 

Yield: 2 servings 

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Picnic Brownies (Family Favorite)

I recently saw a homemade brownie recipe at someone's blog, and thought to myself...

"Everyone should have a homemade brownie recipe at their blog"...

GASP!! 

'I don't have one!  I'd best get on that!!'

This simple recipe is one I made for many years when my kids were growing up.  I remember taking them to church picnics and we always thought we were 'celebrating' something when we got to enjoy these special treats.

They have oatmeal in the batter, but you'll never know because they disappear when they bake, but I love the flavor the oatmeal brings to this special brownie. 

You can add the nuts to the batter, but I have always loved sprinkling them over the top...they get toasted and that makes them oh-so tasty!

Enjoy every scrumptious bite! 

PICNIC BROWNIES 

1/2 c. margarine
3 sqs. unsweetened chocolate (3 ozs. total)
(or substitute 1 Tb. melted margarine mixed with 3 Tb. baking cocoa 
for every ounce) 
1-1/4 c. white sugar
(original recipe calls for 1-1/2 c.)
2 eggs
1/2 c. all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
3/4 c. dry oatmeal
1 tsp. vanilla extract
1/2 c. chopped nuts, optional

Preheat oven to 350. Line bottom and sides of 9" square baking pan with (nonstick) foil. If not using nonstick foil, spray with cooking spray.  Fold ends and sides under bottom of pan.  Set aside. 

Melt 1/2 c. margarine and chocolate in saucepan over low heat; (you can do this on the microwave on low, but be sure you watch it closely). Stir in sugar, then beat in eggs, one at a time, blending well. Stir in dry ingredients and vanilla. Spread evenly in pan; top with nuts. (Of course, you can add them to the batter, but we prefer the nuts that toast on top). 

Bake 25 - 30 minutes.  Cool; cut while slightly warm.  Remove brownies from foil.  Scarf!!


Linked to 
Weekend Potluck 
Lou Lou Girls
Full Plate Thursday



Other desserts you might enjoy...


Patriotic Brownie Dessert

Easy Peppermint Brownies

Double Berry Crisp

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Leader Enterprise - Mother's Day - May 6, 2015

Sunshine & Shadow Cookie Bars

Happy (Belated) Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

My sweet angel mama went to her Heavenly Home in 1987. I gave her a book for her birthday a few years before, and I want to share some thoughts from this lovely little book entitled "Momilies - As My Mother Used to Say", authored by Michelle Slung. The first page of the book reads "They can't help it.  Mothers HAVE to say these things. It goes with the territory. It's as though when a woman gives birth, she gets lots of flowers, tons of attention, and the solemn obligation to utter 'momilies'. How else to explain how universal these sentiments are? From generation to generation, mothers say the same things to their children. They do it because they love you.  But mostly because THEY JUST CAN'T HELP IT!!" 

Maybe reading some of these will stir sweet memories of your own mom or grandma, or aunt. 

-As long as I'm around, I'll be your mother.

-You can be sure of two things in this world; there is a God, and your mother loves you.

-If somebody else's mother lets him jump off the Empire State Building, would you want me to let you do it too?

-That's not a request - it's an order.

-Oh, so it's the egg teaching the chicken?

-If you can't say anything nice, don't say anything at all.

-Don't take candy from strangers.

-Don't cross your eyes or they'll freeze that way.

-Always put on clean underwear in the morning in case you're in an accident.

-Don't expect too much and you'll never be disappointed. 

-If a thing is worth doing, it's worth doing well. 

-He's no better than you - we all stand up naked under our clothes.

And one of my favorites: because I said this to my son when he was a teenager, he now says it to me before I leave on vacation - Don't do anything you wouldn't do if I was sitting on your shoulder. 

Here's a couple of my favorites from my mom's recipe file: 

Mom's Cowboy Cookies

COWBOY COOKIES

1 c. shortening (margarine)

1 c. white sugar

1 c. brown sugar

2 eggs

2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 c. dry oatmeal

1 tsp. vanilla extract

1 (12 ozs) bag semi sweet chocolate chips

Preheat oven to 350. Blend shortening and sugars until smooth; add eggs and beat until light and fluffy. Add dry ingredients; mix well. Add oats and vanilla, then stir in chocolate chips. Bake 12 minutes on ungreased cookie sheet. Yield: about 8 dozen.

SUNSHINE & SHADOW BARS

2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) butter, softened

2 c. packed brown sugar, divided

1/2 c. white sugar

2 lg. eggs, separated

1 tsp. vanilla extract

1 Tb. water

2 c. semisweet chocolate chips

Adjust oven rack to middle position and heat oven to 350. Grease 9" X 13" baking pan. Whisk flour, baking powder, baking soda, and salt in large bowl. In large bowl, beat butter, 1 cup brown sugar, and white sugar on medium speed until fluffy.  Beat in egg yolks, vanilla and water. Reduce speed to low and add flour mixture, mixing until combined. Spread dough evenly in prepared pan. Press chocolate chips lightly into the dough.

In clean bowl, whip egg whites to stiff peaks and slowly mix in remaining brown sugar. Spread egg white mixture over dough and bake until golden brown, about 30 minutes. Cool in pan 1 hour. Bars can be stored in airtight container for 3 days).Yield: 16-20 bars.

All that I am, or hope to be, I owe to my angel mother.~Abraham Lincoln 

Patriotic Cookie Dough Dessert Pizza & Weekend Potluck #171

WELCOME TO WEEKEND POTLUCK! 

Always so happy to have you stop by. Hope you enjoy a wonderful and safe holiday weekend. 

AND....

When I share something worth sharing...again...

Oh how fun to celebrate Memorial Day with red, white & blue food!

This is more than just pretty...it's very tasty too. 

Patriotic Cookie Dough Dessert Pizza

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Gorgonzola, Apple, Cherries, Pecans & Bacon Salad with Sweet Balsamic Dressing by Sweet Little Bluebird

Recipes that caught our attention ~

Slow Cooker Thai Chicken with Peanut Sauce by Five Heart Home

Blackberry Pie Bars by Big Rigs 'n Lil' Cookies

And, a personal favorite ~

Caramel Swirled Banana Bread by Table for Seven 

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up

Mom's Cowboy Cookies

When my brothers and I recall memories of our dear mama, they always include this wonderful cookie. 

I never realized until I was married that chocolate chip cookies didn't always have oatmeal in them...that's the only way we knew mom to make them!!

(She stre-e-e-tttched everything!) 

(I also didn't realize until recently I didn't have this recipe on my blog - GULP!)

My favorite memory of my mom was when she would spend one whole day baking cookies for the freezer.  We'd take them in our homemade packed school lunches...we'd share with drop in company..and we'd get to enjoy one or two on the day she baked ALL.DAY.LONG!

I can remember the excitement I felt when I'd get off the school bus and the kitchen windows were all steamed up.  We'd walk into the kitchen to the glorious and comforting smells...and see all the counters and the table covered in fresh baked cookies.

Still brings a tear to my eye to think of it!! 

It MUST be why I'm such a cookie monster today. 

My dad was a big coffee drinker...and since he loved dunking cookies in his coffee...mom always made crunchy cookies.  They're my favorite ever.

(Too bad for my hubby as his mom always made soft cookies, so I give in to him every now and then for his sake=)

I proudly present to you these beloved MOM'S COWBOY COOKIES!!!

(this photo is taken next to a cut glass candy dish I inherited from my grandma) 

MOM'S COWBOY COOKIES 

1 c. shortening (margarine)

1 c. white sugar

(I cut sugar amounts down to 3/4 c. each)

1 c. brown sugar

2 eggs

2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 c. dry oatmeal

1 tsp. vanilla extract

1 (12 ozs) bag semi sweet chocolate chips

Preheat oven to 350. Blend shortening and sugars until smooth; add eggs and beat until light and fluffy. Add dry ingredients; mix well. Add oats and vanilla, then stir in chocolate chips. Drop by rounded teaspoonsful. Bake 10-11 minutes on ungreased cookie sheet.  Allow to stand about 2 minutes before removing to cooling rack. Yield: about 6-7 dozen.

Linked to Weekend Potluck

More favorite cookie recipes....

The BESTEST Oatmeal Raisin Cookies

Chocolate Mocha Crinkle Cookies (from cake mix)

Homemade Vanilla Wafers

Molasses Crinkles

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