Mrs. Mildred's Kitchen

Easy Grilled Vegetables

Ingredients:
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow squash, sliced
1 medium zucchini, sliced
1 purple onion, sliced
1–1½ tablespoons olive oil
1½ teaspoons kosher salt
Black pepper, to taste
1 lemon, for serving
1–2 tablespoons crumbled feta cheese, optional
1–2 tablespoons fresh chopped herbs, optional

Procedure:
Toss the sliced vegetables with olive oil, kosher salt, and black pepper until evenly coated. Grill over medium-high heat for 8–12 minutes, turning occasionally, until tender with lightly charred edges. Finish with a squeeze of fresh lemon and top with feta and chopped herbs if desired.

Peach Crumble Cheesecake Bars

Ingredients:

For the Crust:
2 cups graham cracker crumbs
½ cup melted butter
¼ cup sugar

For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups diced peaches

For the Crumble:
¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup melted butter

Procedure:
Mix the graham cracker crumbs, melted butter, and sugar until combined. Press firmly into a lined baking pan and bake at 350°F (175°C) for 8–10 minutes. Beat the cream cheese, sugar, eggs, and vanilla until smooth, then spread over the cooled crust and top with diced peaches. Mix the flour, brown sugar, cinnamon, and melted butter until crumbly, then sprinkle over the peaches. Bake for 35–40 minutes, or until the cheesecake is set and the topping is golden. Cool completely before slicing.

Creamy Chicken Enchiladas with White Sauce

Ingredients:
8 flour tortillas
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles
Salt and pepper, to taste

Procedure:
Fill each tortilla with shredded chicken and cheese, then roll tightly and place seam-side down in a greased baking dish. Melt the butter in a saucepan, whisk in the flour, then gradually add the chicken broth and cook until thickened. Remove from heat and stir in the sour cream and green chiles. Pour the sauce over the enchiladas, sprinkle with the remaining cheese, and bake at 350°F (175°C) for 25–30 minutes, until hot, bubbly, and golden on top.

Creamy Seafood Pasta Salad

Ingredients:
8 ounces pasta
1 cup cooked shrimp
1 cup shredded crab meat
½ cup crumbled turkey bacon
½ cup mayonnaise
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
2 green onions, sliced

Procedure:
Cook the pasta according to the package directions, then drain and let it cool. In a bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, onion powder, salt, and pepper. Combine the cooled pasta, shrimp, crab meat, turkey bacon, cherry tomatoes, and green onions, then toss with the dressing until evenly coated. Chill for at least 30 minutes before serving.

German Chocolate Dump Cake

Ingredients:
1 can sweetened condensed milk
1 box German chocolate cake mix
1 bag semi-sweet chocolate chips
1 cup shredded coconut
1 cup chopped pecans
¾ cup melted butter

Procedure:
Pour the sweetened condensed milk evenly into a greased baking dish. Sprinkle the dry German chocolate cake mix over the top, then add the chocolate chips, shredded coconut, and chopped pecans. Drizzle the melted butter evenly over everything. Bake at 350°F (175°C) for 40–45 minutes, or until golden brown and bubbly. Let cool slightly before serving.

S'mores Peanut Butter Sandwich Cookies

Ingredients:
Peanut butter cookies
Creamy peanut butter
Milk chocolate bars, broken into pieces
Large marshmallows

Procedure:
Spread a layer of creamy peanut butter onto one peanut butter cookie. Place a piece of milk chocolate and a toasted marshmallow on top, then cover with another cookie. Gently press the cookies together while the marshmallow is still warm so the chocolate begins to melt. Serve immediately for the best gooey texture.

Caramel Apple Dip

Ingredients:
8 oz cream cheese, softened
½ cup brown sugar
1 teaspoon vanilla extract
1 cup caramel sauce
½ cup crushed toffee bits
Fresh apple slices, for serving

Procedure:
Beat the softened cream cheese, brown sugar, and vanilla extract until smooth and creamy. Spread the mixture into a serving dish, then evenly pour the caramel sauce over the top. Sprinkle with the crushed toffee bits and chill for 15–30 minutes before serving with fresh apple slices.

Church Lady Cream Cheese Pecan Dump Cake

Ingredients:
1 can butter pecan or yellow cake mix
8 oz cream cheese, softened
1 can peach pie filling
1 cup chopped pecans
1 cup melted butter

Procedure:
Spread the peach pie filling evenly in a greased baking dish. Drop spoonfuls of the softened cream cheese over the filling, then sprinkle the dry cake mix evenly on top. Add the chopped pecans and drizzle the melted butter over the entire surface. Bake at 350°F (175°C) for 45–50 minutes, or until golden brown and bubbling. Let cool slightly before serving.

Copycat Burger Special Sauce

Ingredients:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon white vinegar
Pinch of paprika

Procedure:
In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, garlic powder, onion powder, vinegar, and paprika until smooth and well combined. Cover and chill for at least 30 minutes to let the flavors blend. Serve on burgers, fries, sandwiches, or wraps.

Baked Glazed Cinnamon Apple Fritters

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup sugar
2 eggs
½ cup milk
¼ cup melted butter
1 teaspoon vanilla extract
2 apples, peeled and diced

Glaze:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Procedure:
In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and sugar. Add the eggs, milk, melted butter, and vanilla, then mix until smooth. Fold in the diced apples and spoon the batter onto a lined baking tray. Bake at 350°F (175°C) for 20–25 minutes or until golden and cooked through. Whisk together the glaze ingredients and drizzle over the warm fritters before serving.