December 17, 2017

Dr Pepper Meatballs

Posted on September 22, 2015 by in Recipes

 

Dr. Pepper Meatballs

Ingredients

  • Approximately 2 pounds frozen meatballs
  • (store bought or homemade)
  • 12 ounces Dr Pepper (1 can)
  • 1 cup ketchup
  • ½ cup brown sugar
  • (dark or light)
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon granulated garlic

Instructions

1. Combine everything except meatballs in a dutch oven or similar pot on stovetop. Stirring constantly, bring just to a boil over medium high heat.

2. Carefully add meatballs and stir to coat. Continue to cook over medium heat until sauce has reduced by at least half and is nice and thick (roughly 20 minutes), stirring every so often to prevent meatballs from burning.

3. Serve on their own as an appetizer or over rice as a meal.

If you enjoy Christy’s recipes drop her a note & tell her so at www.southernplate.com & consider buying her cookbook, Come Home to Supper by clicking on the cover.Come-Home-to-Supper-for-web-896x1024

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Classic 3 Ingredient Biscuits

Posted on February 17, 2015 by in Recipes

Courtesy of Christy Jordan at www.southernplate.com

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Simply Delicious Chicken & Rice Soup

Posted on November 6, 2014 by in Recipes

By Christy Jordan

This soup is simple to make and absolutely delicious. It’s one of those comforting meals you can throw together in the time it takes to cook your rice using a store bought rotisserie chicken, or you can do it the long way and cook the chicken yourself. The ingredients are few, but they are enough to give it a wonderful flavor that will have ‘em coming back for more.

Simply Delicious Chicken & Rice Soup      Perfect for a sick day. Or a hard day. Or a long day. Or a lovely day that just needs a light and lovely finish. Christy

      The directions, ingredients and the rest of the story which is really about fashion… begins on page 9 of our Celebrating the Seasons of Our Lives which you can view by clicking right here. http://www.santafegoodnews.com/Issues/141001.pdf

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"The Lord provides... we distribute."

“The Lord provides… we distribute.”

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Caramel Puff Corn

Posted on October 28, 2014 by in Recipes

Great Treat!

Great Treat!

BY: Christy Jordan

This stuff is absolutely divine, with a capital “D”. It has a delicious honey taste to it (regardless of which ingredient options you use) and none of the pesky hulls or kernels you encounter with traditional caramel corn. Also, since you buy the puff corn in a bag, there is no popping popcorn in preparation for making it. Just walk into your kitchen, put some stuff in a pot, pour the puff corn in a baking dish and proceed as directed!

Personally, I like this better than caramel corn because it is easier on your teeth.

Oh but Christy, have we really gotten to the age where we have to worry about whether or not something is hard on our teeth? I don’t know about you, but I sure have!

You’ll need some Puff Corn. This isn’t popcorn. There are no hulls or anything and it is baked. It sure is good! Sometimes it can be hard to find though. My Wal Mart carries the cheese flavored kind, but not the butter flavored kind you need for this recipe. I got these at Krogers for $2 a bag. Each bag is 3.5 ounces, so you end up with 10.5 ounces, which is what you need for a single recipe of Caramel Puff Corn. However, Mama’s Foodland carries bags twice this size for the same price, so maybe you’ll get lucky and find the bigger, cheaper bags. They’re all good.

By the way, if you’ve never looked for this before, it is usually near the Cheetos and such.

Ingredients

3 Bags Butter Flavored Puff Corn (3.5 ounces each)

2 sticks butter (1 cup)

1 cup brown sugar

1/2 cup light corn syrup or honey

1/4 teaspoon baking soda

 Instructions

    1. Spray a large roasting pan or two 9×13 pans with cooking spray. Divide puff corn up between two dishes.
    2. In medium sauce pot, combine butter, brown sugar, and corn syrup (or honey). Stir constantly while bringing to a boil over medium high heat. Once boiling, allow to boil for one minute. Remove from heat and stir in baking soda. Mixture will foam. Stir until well blended.
    3. Pour over puff corn. Stir really well to coat. Bake at 250 for 45 minutes, stirring well every 15 minutes. Allow to cool and store in an airtight container.
    4. If you eat it all before everyone gets home, just make sure you clean up the kitchen really good so they never knew it existed. Make double next time so you can share :)

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GOOD Food

Posted on August 21, 2014 by in Recipes

Hi, my name is Christy Jordan and I like to feed people.

Hi, my name is Christy Jordan and I like to feed people.

If you’ve never heard of or had Angel Chicken, you’re in good company! Until last week we fit into that category. Once we had our first bite though, we were hooked. My husband kept saying “Oh man. Oh man. Oh man. You have GOT to get this recipe.” So I called up Gricelda, who is not a Disney Princess although her name leads you to believe that, and asked if she would share.

She had been kind enough to cook this wonderful supper for my family and she immediately said “Of course I’ll share!”. Maybe she should be a Disney Princess, she definitely has the personality for it! I was thrilled to discover that Gricelda cooks this in a slow cooker AND and it easily makes enough for a hungry family!

Get this recipe and others at www.santafegoodnews.com/Issues/14081 starting on page 8. And as always please support our advertisers and hers whenever you can because they are who keep all this GOOD STUFF coming your way for free! Danas Ad

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Greek Chicken Tacos

Posted on July 2, 2014 by in Home & Hearth, Recipes

A few weeks back I whipped up this recipe with a little bit of this and a little bit of that, taking notes as I went in case it should prove to be good – and I can’t tell you how many times we’ve had them since then!

I love the summer fresh taste of these delicious chicken soft tacos. With a wonderful lemon/garlic marinade (that only hints of garlic) and toppings of fresh tomatoes, parsley, and feta cheese, these are sure to fill your tummy with happy flavors but not weigh you down in the summer heat.

As an added bonus, the chicken reheats well so I often double the recipe and have them for lunch for a few days after. Greek Chicken Tacos coming right up! You can get this and other recipes & instructions by Christy Jordan in this issue, just click here – www.santafegoodnews.com/Issues/14062.pdf she starts on page 10.

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"The Lord provides... we distribute."

“The Lord provides… we distribute.”

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GOOD FOOD – Hot Water Cornbread

Posted on April 22, 2014 by in Home & Hearth, Recipes

Christy Head Shot“Hi, my name is Christy Jordan and I like to feed people.”

This is a basic recipe that can be gussied up any number of ways. I’m gonna go plain and straightforward with you today so you have the basic recipe and can work from there. I wanted to show you the plain version to let you know that you don’t HAVE TO gussy it up. It will still be delicious. I want to encourage you to really have fun with it. The simpler versions are what were most often made in the old days when ingredients were scarce and we had to make do in order to put food in our bellies.

You know these days, a lot of people are too far removed from hunger to be able to appreciate food. I’m not talking about enjoying a meal at a fancy restaurant or being able to sniff a glass of rotted grape juice and tell someone where it came from or what kind it is, I’m talking about appreciating the fact that you have food to eat. Appreciating being able to sit down to a meal and truly feel grateful that your stomach will be full when you get up.

“I’m talking about having an attitude where, if the pot of stew is a little salty, you eat it anyway and be glad to have it regardless.” (Click here for the rest of the story and recipe on page 9 in the magazine – it’s FREE.) www.santafegoodnews.com/Issues/TexasIssue.pdf

 

And if you like Christy’s recipes in the GOOD NEWS let her know by purchasing her latest cookbook at http://www.amazon.com/gp/product/0761174907/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0761174907&linkCode=as2&tag=soutplat-20 it’s very affordable!Come-Home-to-Supper-for-web-896x1024

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Meet Christy Jordan – Our NEW Food Contributor on video.

Posted on October 26, 2013 by in Home & Hearth, Recipes

She’s not just another Food Blogger, she’s a wife and mother who cares just as much about the people she feeds as she does the food she serves them.

Say hello & welcome to a fresh NEW voice from the south… click below – the link works!

http://www.youtube.com/watch?v=qpZ7lM-MBKg

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Hamburger Steaks

Posted on October 25, 2013 by in Home & Hearth, Recipes

Growing up, we always loved Mama’s hamburger steaks. There was nothing like coming home and smelling the onions bubbling in there with the generous hamburger steak patties and knowing we were in for a hearty and delicious supper. I liked mine with extra onions, my sister liked hers without any at all, and Daddy liked whatever Mama put on his plate.

This is a simple recipe and uses the family favorite: ground beef. You know, in the age where we have entire networks devoted to nothing but food, we have surprisingly few tv peeps using ground beef. This is all good and well, of course, but sometimes I think the food channels have greatly overestimated our grocery budgets :) .

See the rest of the story & the recipe on page 11 at www.santafegoodnews.com/Issues/SouthernComfortIssue.pdf  & a link to 30 Recipes for Ground Beef by Christy Jordan.

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Granny Knows About Turkey

Posted on April 26, 2012 by in Granny Knows, Home & Hearth, Recipes

Granny Knows About Turkey…

Pregnant, can’t have nitrates?

Economically challenged, can’t pay $7.00 a lb. for lunch meat?

Trying to lose weight, isn’t everyone?

Want healthy food?

Turkey isn’t just for Thanksgiving anymore.

 

At .99 cents a pound, it’s the cheapest, healthiest, and most delicious alternative protein source around. It also freezes beautifully for last minute meals. Just spray with cooking spray, season it inside and out, cover with foil and place in oven at 350 degrees until timer pops out or legs wiggle. I boil the neck and organs and freeze for later use in dirty rice or stuffed peppers. This is a perfect Sunday meal fresh out of the oven with some side vegetables and then you have the rest of the day to get it boned, packaged and frozen.

I make stock out of the quickly removed big bones, the water I boiled the neck in and any vegetable scraps from whatever we had at lunch. While it simmers, I slice and bone the smaller pieces. In one afternoon I can get a whole lot of lunch meat and pre-cooked easy meals for a fraction of the cost of store bought lunch meat and TV dinners. Turkey can be substituted for chicken in any recipe and for ground meat in most. Pound for pound, you just can’t beat it for good health, economic savings, calories or flavor.

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