Mary Costa-Pearson
I hope everyone had a great Thanksgiving! I thought I would post a festive recipe. I am actually going to buy another small turkey just to have with this chutney lol. there were no left overs from yesterday. I think this would be really good warm on some vanilla ice cream or on cheesecake (that was my uncles idea I think he"s onto something! Also on a turkey sandwich with sourdough bread.. YUM!!!!!)
  • 1 orange, peeled, tough membrane removed, chopped
  • 1/4 cup orange juice
  • 1 package (12 ounces) fresh cranberries
  • 1 3/4 cups sugar
  • 1 large Golden Delicious apple, peeled, cored, chopped
  • 1/2 cup golden raisins
  • 1/4 cup chopped pecans or walnuts
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon


Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.
Mary Costa-Pearson
The holidays are soon approaching!! I am excited, especially for Thanksgiving it is my favorite! As I was sitting here making my grocery list and trying to plan breakfasts while I have company here Sat. night to Tues. I decided this would be a great one to make. Its one of my favorite breakfast dishes, and when I make it and take it anywhere I always get asked for the recipe, so I thought I would share it on my blog. You really can't go wrong with anything Paula Deen makes! Its nice because you can make it the night before and just pop it into the oven the next day when you are ready to bake it. You can also make the praline topping ahead of time too, just make sure to take it out of the fridge an hour or so before you plan to bake the casserole so it can soften(learned that one the hard way!)


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Mary Costa-Pearson
When my hubs is out of town I tend to lean towards easy things to make for dinner, things that are no brainers and something I can get more than one night out of so I have to cook even less! At our last M.O.P.S. meeting we had a cooking demo and one of the ladies demo'd this recipe we all got to try it and it was really good! I think I will make mine with some ravioli's instead tonight. Its so cold today that soup will be great!!!
makes 3-4 servings, probably better if doubled
*2 tbs unsalted butter
6-8 cloves of garlic chopped
4 cups low salt chicken broth (one 32 oz box of chicken stock or broth is 4 cups)
6 oz fresh or frozen tortellini 
1 14oz can of italian stewed tomatoes with liquid
1 bag of baby spinach-washed
8-10 leaves of basil coarsely chopped
grated parmesan/romano cheese

Melt butter in a large pot over medium-high heat. Add garlic and saute  until fragrant about 2 min. Add the broth and bring to a boil. Add the Tortellini cook about 5 min for frozen less time for fresh. Add tomatoes and their liquid reduce heat to a simmer and cook till pasta is tender. Stir in spinach and basil and cook just until wilted . Serve with grated cheese, a good french bread and a green salad.
***if you wish to add protein leftover rotisserie chicken works well with this recipe or season cut up chicken with salt and pepper saute' in butter before adding garlic
Mary Costa-Pearson
This is my go to stew recipe when I don't feel like chopping veggies :)
1 lb beef chuck tender roast trimmed and cut into 1 in pieces
2 cans of fire roasted tomatoes(hunts)
3 cups frozen country style hash browns
2 cups frozen peas and carrots
1 1/2 cups frozen yellow corn
1 cup chopped onion
3 cups beef broth
1 package (.87oz)brown gravy mix
1 tsp salt
1/2 tsp ground pepper

in a 4-6 quart slow cooker combine roast tomatoes hash browns peas and carrots corn and onion
in a medium bowl whisk together broth, gravy mix salt and pepper add to roast mixture cover and cook on low for 8-10 hours
 ** sometimes I just use a jar of beef gravy too and add about a cup of beef brot
Mary Costa-Pearson
So most people that know me I do not care to touch raw meat especially hamburger meat.. Blek!!!
But tonight I sucked it up and of course used baggies to mix it up, but did have to touch it to make the actual meatballs. This recipe has 2 different kinds of sauce you can make, the tomato sauce was pretty good but I think they meatballs would have been better with the brown gravy. I am including both.

2 lbs of ground beef
1 pkg of Stove top chicken stuffing mix(these are on sale for .82$ at walmart right now)
1 1/4 cups water
2 eggs
**mix all ingredients well until completely incorporate
Heat oven to 400 line 2 cookie sheets with foil and spray with cooking spray, shape into 32 balls using 1/2 cup for each , place 16 meatballs in each pan, bake 16-18 min or until done (it suggests freezing half for later use)

Tomato Basil Sauce:
mix one jar spaghetti, 2 oz cubed cream cheese and 2 tbsp of fresh basil in large skillet cook over medium heat stirring occasionally add 16 meatballs and evenly coat with sauce sprinkle with 1/4 cup grated Parmesan cheese before serving
Creamy Brown Gravy
1 Jar of brown gravy
1/2 cup of sour cream
Cook over medium heat stirring occasionally add 16 hot meatballs stir to coat evenly
**** I served mine with fettuccine noodles
Mary Costa-Pearson

** I have never added the sun-dried tomatoes so I am not sure how it is with them but it is very yummy without them and whenever I make this its gone in no time


  • Garlic Butter, recipe follows
  • 1 loaf sourdough bread, cut in 1/2
  • Basil leaves
  • 8 ounces sun-dried tomatoes, chopped
  • 1 1/2 tablespoons grated Parmesan


Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
Cut into 2-inch slices.

Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.
Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.
Mary Costa-Pearson
I told my husband I was making something new tonight in my quest to find fast easy 5 ingredient or less recipes. He didn't seemed too excited about being experimented on again, but he said this was good. His only request a little less broccoli :)
my tip on this would be to cook the rice separate while your chicken is cooking. This did not cook in 10 min like it said it would, the rice was still hard.

VELVEETA Cheesy Chicken    Broccoli Rice

VELVEETA Cheesy Chicken & Broccoli Rice
Prep Time:
10 min
Total Time:
25 min
6 servings, 1 cup each

What You Need!

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can  (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb.  (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well 

Mary Costa-Pearson
Hello my name is Mary and I am a blog slacker! lol 2 of my 3 kids have been sick over the last week so not much has gotten done. I am continuing my 5 ingredient or less challenge and tonight I tried this one out on my family. They all liked it but 1, he's a teenager so maybe that explains it they are weird! lol This dish is also fast and easy!

Pork Chops With Apples & Stuffing


  • boneless pork chops
  • 1 tablespoon vegetable oil

  • 1 (6 ounce) package pork stuffing mix

  • 1 (21 ounce) can apple pie filling, with cinnamon


  1. 1
    Brown pork chops in oil over medium-high heat.
  2. 2
    Prepare stuffing mix according to package directions; set aside.
  3. 3
    Spread pie filling in the bottom of a greased 13”x9” baking pan; place pork chops on top.
  4. 4
    Spoon stuffing mix over top; cover.
  5. 5
    Bake at 350 degrees for 35 minutes, uncover and bake an additional 10 minutes.