Saturday, October 19, 2013

Pizza Dip Marksville Style

I know others have posted pizza dip recipes, and I looked up a bunch till I found out more about how to prepare and then did it up Marksville style. Some use crockpots, microwaves, stovetop, or even ovens. I chose oven.

8 ounces cream cheese, at room temperature
1 cup shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 ounces sliced pepperoni

1. Preheat oven to 400 degrees F.
2. Spread the cream cheese over the bottom of a 9-inch pie plate. Top with  ½ cup of the shredded mozzarella and ½ cup of the Parmesan cheese.
3. Spread the pizza sauce on top of the cheeses, and then top with the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese.
4. Top with pepperoni slices.
5. Bake until the cheese is melted and bubbly, about 20 minutes. Serve with toasted baguette slices.

You can always add olives, green peppers, ham, pineapple or anything else you might like on your pizza on top. Use your imagination. All I can say is that my family gobbled this up and have been asking for me to make it again.

Thursday, October 17, 2013

Mile High Apple Pie Marksville Style

I originally posted this recipe on November 24th 2011, but thought I would bring it over to my permanent website to share with all of you.
As written on November 24th, 2011.
When the other pies were done Deanna and I set out to make our own Apple pie. I haven't made it in sometime and tweaked it a little hope you all like it you will find the recipe below. My mother in law stopped over a few weeks ago and said something about her pie coming out soupy. I couldn't imagine how she did that, because her pies use to look gorgeous, at least that is how I remember them from when she use to throw the Thanksgiving Parties. Her crust was OK, I like the one I was taught to make as a child better, but really in the grand scheme of things I don't care if it is frozen, from a box, or homemade. Apple Pie is about one of the best pies out there. As soon as she said she used Macintosh I knew what the problem was,  Macintosh are not for baking, unless you want applesauce or apple-butter that is. I probably should have said something to her, but she is older then me and I didn't want make her feel bad about it. Now I used Golden Delicious below but you could really use any good baking apple to achieve the same results.
Just before we were getting the top crust on the pies, Dorothy came down so we got a few pictures of her helping out too. Well I have to go and get the stuffing ready for my bird so it can go into the oven as soon as the pies are done and then it is time to prepare the sides for dinner. Buke and Taylor are hosting their very own Thanksgiving at their home with all of Bukes friends who don't have a place to go this Thanksgiving. I sure raised him good. I would have loved to have them all here, but we hardly have enough seats for us. Next year for sure we are investing in some chairs and tables come spring time so that when we have a get together we have enough seating for everyone, plus some. OK off I go.

Update October 17th, 2013

My girls have grown so much since this post was done, but the recipe still stands. Matter of fact there are two apple pies in the oven right now for us to devour later. We have a bigger table now, and enough chairs for everyone. We have also upgraded our stove and refrigerator since this was taken as well as repainting the kitchen and taking down the broken green tile. Amazing how many things change and others stay the same. Sure hope you enjoy this recipe as much as our family does.

Mile High Apple Pie Marksville Style

10 large Golden Delicious Apples, peeled, cored, and cut into thin slices.
6 tablespoons of corn starch
1 1/2 cups of sugar
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 stick of cold butter cut into tiny chunks
4 rounds of your favorite pastry dough or store bought crusts what ever it doesn't matter.
Some milk
some sugar

1. Preheat your oven to 350 degrees
2. apples in one large bowl

3. mix starch, sugar, cinnamon, and nutmeg together in small bowl.

4. poor dry ingredients over top of apples in larger bowl and mix or shake until all of the apples look yummy and are covered with the sweet covering.

5. prepare your 2 pie pans with the first 2 rounds of pastry

6. prick the bottom of the crust with a fork a few times

7. divide apples evenly between the two pie pans
8. place cut up butter all over both pies

9. place last two rounds of pastry over top of apple pies, don't forget to vent. We put a M for Marksville of course but you can even do fancy cut outs if you want.

10. brush crust with milk, and sprinkle with sugar.

Deanna pinching the crusts. Her first apple pie with mommy.
11. place in oven for about a hour, check about a half hour into baking if you need to cover edges of crust with tin foil to prevent buring. Make sure to cool for a while before serving, about 4-5 hours.

We serve ours with ice cream, whip cream, caramel, or sometimes even some cheddar cheese. Delicious Enjoy.

Monday, September 30, 2013

Stuffed Cheeseburgers Marksville Style

Below you will see my husband Dennis showing you how we make Stuffed Burgers Marksville Style.

I really love that he did this video all on his own on the spur of the moment after we got a great deal on hamburger at the grocery store. Love this man for all of the support he gives to me.

Monday, September 16, 2013

Pumpkin Pie Crescents Marksville Style

I don't know about you but in order to make a recipe I see on facebook, I need the ingredients on hand or it just sits on my page until other things take over the page and soon it is lost. I just so happened to see this one earlier this morning and thought I would make these for dessert since I actually had everything the recipe called for. 

I pick up crescents whenever I see them on sale because you can make so many recipes from them, and everyone in the family loves them. Ok so onto the recipe.

Pumpkin Pie Crescents Marksville Style

1 cup of canned pumpkin
1/2 a block of softened cream cheese or 4 oz 
1 Tablespoon of pumpkin pie spice
2-4 tablespoons of sugar

2 tubes of crescent rolls 8count

1 Tablespoon of pumpkin pie spice
4 Tablespoons of sugar

Mix first 4 ingredients together in a bowl until incorporated.

Next open your cans of crescents and lay them out on a counter or flat surface, then cut each triangle down the middle. When you are doing you will have 32 triangles.

Now if you want you can put a spoon of the mixture on each triangle and roll up or you could do like I did and spread the mixture on the all of the triangles and then roll up that way. My fingers didn't get half as messy this way.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes you want them to be lightly browned and the dough baked through.

When you are don you have something quick, easy, and delicious to share with friends and family.

Wednesday, September 11, 2013

Beef Stroganoff Marksville Style

On one of my other pages someone asked me for more recipes so I will try to put a few here as I go along. I have made Beef Stroganoff before but none really came out well enough for me to make them again.

I saw a post on Facebook and Pinterest for a crock pot version but me with all good intentions never got the crock pot out and started. I had the meat all ready defrosted in the refrigerator, so I had to make something and I really wanted to try my hand at making Beef Stroganoff, so I had to improvise.

Beef Stroganoff Marksville Style 

2 pounds of London Broil cut into small pieces (we buy steaks when they are on sale and cut them up   at home for different meals)
1 large onion more if you like onions like we do
2 teaspoons of minced garlic
4 table spoons of Worcestershire sauce 
8oz of cream cheese 
2 teaspoons of paprika 
1 can of Progresso recipe Starters, although I think you could use any mushroom soup you would like for it. 
3/4 cup of water, this was my best guess since I use water to rinse ever last goodness out of my       canned soups for my recipes. 

In a large skillet brown your london broil with a little oil for 3-4 minutes then add in your onions and cook until tender, add in everything except for the cream cheese stir, once warm and meat is all done add in cream cheese, stirring, let sauce thicken to the consistency you would like and it is done. 

My husband doesn't like mushrooms so we don't add those but you could if you would like. He tolerates them in many more of our recipes so I give him a break from this one. We serve ours over egg noodles as I had grown up with, but you could use any pasta, rice, or even eat as is. Don't forget a nice salad or veggie of your choice.

MarksvilleandMe hopes you enjoy this menu item which by the way will be staying since everyone enjoyed it so much including my husband. 

Tuesday, May 14, 2013

Southwest Pasta Skillet Marksville Style

I recently hit upon a great deal with the new Philly Cooking Crèmes and they have been sitting in our fridge untouched, unused, and aging. Earlier today between posts and cleaning Samantha and I cleaned out the refrigerator. We emptied the whole thing, something I usually do every week but it hasn't had a cleaning in a while. April was a busy month. Believe it or not it wasn't that bad but after we put everything back in it looks really organized, just like I want it. Well there were a few things getting ready to expire, so we placed them on the top shelf. The kids had jello chocolate pudding for snack, and we have mozzarella cheese that needs to be used up in the next few days. We decided to give the Philadelphia Santa Fe Blend Cooking Crème a whirl since it was about to expire. We took out some frozen chicken, Samantha chopped up what we needed for tonight and we have some soaking for tomorrow night. Of course the original recipe only served 4, we have 6 eating or 7 if you count Lilly who hasn't been born yet so in red you will see the changes I made to the recipe to accommodate our family without increasing the meat portion part of it or the cooking crème and it came out wonderful. We are adding this to our dinner line up. I hope you take the time to try this out for yourself.

Southwest Pasta Skillet Pam Style


1 lb.
boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup 1 cup of frozen diced green peppers chopped green peppers
1 can 1 28 oz can of whole tomatoes with sauce that we cut our selves we did not drain ours.
(14.5 oz.)no-salt-added diced tomatoes, drained
1 pkg.
(10 oz.) frozen corn
1 tub
(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Crème
2 cups we used a whole pound of cooked pasta hot cooked rotini pasta
1 cup we used a whole 8oz of cheese KRAFT Shredded Monterey Jack Cheese, divided


Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking crème; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

You can find more recipes like this at All Philly Cooking Crème.