Marvelous Recipes

Moist and delicious coffee cake with a cinnamon-sugar-nut surprise in the middle! Perfect with a cup of your favorite coffee!

1/2 cup chopped walnuts
1/2 cup granulated sugar
1 tablespoon cinnamon
1 cup butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

1. In a small bowl combine the walnuts, 1/2 cup of sugar and cinnamon; set aside.

2. In a large mixer bowl, beat the butter and sugar until fluffy. Beat in the eggs one at a time; add the vanilla extract.

3. In a separate bowl, combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream.

4. Spoon 1/2 the creamed mixture into a greased and floured 10 cup bundt or tube pan. Sprinkle with the reserved walnut mixture; spoon remaining creamed mixture over walnut mixture.

5. Bake at 350 degrees F for 45 minutes or until wooden toothpick inserted near the center comes out clean.

Emily

All the yummy goodness of two favorites combined in one delicious dinner!

6 ounces dried spaghetti, broken into thirds
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1 cup water
1 (1.25 oz) envelope taco seasoning mix
2 (2-1/4 oz) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
3/4 cup salsa (your choice)
1 (4.5 oz) can chopped green chilies, undrained
shredded lettuce
chopped tomato
Tortilla chips
Sour cream

1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and the onion is tender; drain. Add the water and taco seasoning. Bring to a boil; reduce the heat and simmer, uncovered, for 2 minutes, stirring occasionally. Stir in the cooked spaghetti, olives, 3/4 cup of the cheddar cheese, salsa and green chilies.

3. Transfer mixture to an 11×7-inch (2-quart) baking dish sprayed with cooking spray or lightly greased. Cover with foil and bake 15 to 20 minutes or until hot. Sprinkle with remaining 3/4 cup cheddar cheese. Serve with the shredded lettuce, chopped tomato, tortilla chips and sour cream. Makes 6 to 8 servings.

Emily

The perfect snack for game time, party time, TV time or any time!! And it’s so easy and quick to make!

1 (6 oz) can French-fried onions
4 cups bite-size corn square cereal (Corn Chex)
4 cups bite-size rice square cereal (Rice Chex)
3 cups mixed nuts (or nuts of your choice)
2 cups square cheese snack crackers (Cheezit)
1 (1.25 oz) envelope taco seasoning
1/2 cup butter or margarine, melted

1. Preheat oven to 250 degrees F. In a large mixing bowl, combine the onions, cereals, nuts, crackers and taco seasoning; blend well.

2. Add the melted butter and toss to coat. Spread in 2 9×13-inch baking pans. Bake for 30 minutes, stirring after each 10 minutes. Makes about 16 cups.

Emily

Thanks Mimi!

My sweet friend Pam over at Screaming Mimi just gave me this beautiful award! Thanks Pam! You have been such an encouragement to me on my journey into the blogger world!

Neno’s Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.

2. To seek the reasons why we all love blogging.

3. Put the award in one post as soon as you receive it.

4. Don’t forget to mention the person who gives you the award.

5. Answer the award’s question by writing the reason why you love blogging.

6. Tag and distribute the award to as many people as you like.

7. Don’t forget to notify the award receivers and put their links in your post.

I love to blog because I enjoy meeting new people and making new friends. And I enjoy keeping up with all the different things going on in my friend’s lives. I have a passion for cooking and I love to share my recipes and cooking ideas with others who share my passion. But the biggest reason I love to blog is: “It’s Fun”!!

I am sharing this award with the following blogging friends:

Connie at Meal Planning With Connie

Heather at Girlichef

Joy at Joy of Desserts

Tamy at 3 Sides of Crazy

Geri at Heart n Soul Cooking

Alice Audrey at Alice Audrey

Angie at Annie’s Home

Sherry at Lamp Unto My Feet

Chaya at Sweet and Savory

I have made many wonderful new friends in the short time I have been blogging and I couldn’t possibly have enough time to include them all in this list. The friends I have shared this award with have been especially kind and encouraging to me. I just want to say a great big THANK YOU to all of you!

Emily

A delicious breakfast or brunch casserole that’s so easy to put together! Refrigerate to blend the flavors then pop it in the oven for a tasty and satisfying meal!

1 (16 oz) package frozen hash brown potatoes, thawed
12 ounces bulk pork sausage
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 (12 oz) can evaporated milk
1 tablespoon all-purpose flour
4 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4.5 oz) can green Chile peppers

1. In a large skillet, cook the sausage and onion until the meat is no longer pink and onions are tender; drain.

2. Coat an 11×7-inch casserole with cooking spray. Layer the potatoes, meat mixture and cheese in prepared casserole.

3. In a medium bowl, whisk together the milk, flour, eggs, salt, pepper and Chile peppers; pour over potato mixture.

4. Cover and refrigerate for 4 to 24 hours. Remove from the refrigerator about 30 minutes before baking. Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!

1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.

2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.

3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.

4. Sprinkle individual servings with the cheese. Makes 8 servings.

Emily

Potatoes are always a welcome addition to dinner. Here’s a delicious new way to serve them!

1-1/4 pounds potatoes (about 4 medium), sliced 1/4-inch thick
1 teaspoon dried thyme leaves
1/2 teaspoon (or to taste) ground black pepper
3 tablespoons canola oil
1 (10-1/2 oz) can cream of chicken soup
1/2 cup water
1-1/3 cups French fried onions

1. In a 13x9x2-inch baking dish, stir together the potatoes, thyme, pepper and oil; spread into a single layer.

2. Bake at 400 degrees F for 20 minutes; stir. Bake an additional 15 minutes or until the potatoes are fork tender.

3. Remove from the oven; reduce oven temperature to 350 degrees F. In a small bowl, combine the soup and water until smooth; pour over the potatoes. Sprinkle top with French fried onions. Bake 15 minutes more or until hot and bubbly. Serve while hot. Makes 4 servings.

Emily

Tender rotini pasta in a creamy cheesy sauce equals comfort food at it’s very best! A delightful side that goes great with just about any meat you choose!

3 cups rotini pasta, cooked and drained
1 (10-3/4 oz) can condensed cream of mushroom soup
1 cup milk
6 ounces processed cheese spread (Velveeta), cut into small cubes
1/3 cup grated Parmesan cheese
1/4 to 1/2 teaspoon ground black pepper

1. Combine all of the ingredients in a 1-1/2 quart casserole.

2. Bake at 400 degrees F for 20 minutes or until hot. Makes 4 to 6 servings.

Emily