Sweet Texas Caviar

This recipe is a hit at all parties! It is so delicious! Serve with tortilla chips (I use Scoops!)

Very easy to make, let sit overnight and voila!


Texas Caviar

In large bowl combine following ingredients:

1- 15 oz Pinto Beans

1- 15 oz Black Beans

1- 15 oz Shoe peg Corn (I use 2 cups frozen)

1-15 oz Black-eyed Peas

Drain and rinse ingredients above in a colander


1 green bell pepper diced finely

1 medium onion diced finely

2 small cans green chilies chopped- do not drain

4 oz Pimento chopped- do not drain

2 handfuls parsley (chopped)

8 oz block Feta cheese cut into small pieces (could probably use crumbled)


In small bowl, combine:

1/2 cup olive oil

3/4 cup apple cider vinegar

1/3 cup sugar

1 tsp salt

1/2 tsp pepper

Warm in microwave to dissolve sugar.

Pour over rest and refrigerate overnight.




Smothered Pork Chops w/ Egg Noodles


This is a recipe that is so simple but oh-so-good!

Smothered Pork Chops w/ Egg Noodles

This can be altered to any amount of servings that you need. Today this is how I made it.

4 Center Cut Bone-In Pork Chops

2 Cans Cream of Mushroom Soup (can use fat free)

Chicken Broth (amount changes with each batch)

Steak Seasoning

Salt and Pepper

Garlic Powder or Garlic Salt

Gravy Master or Gravy Browner (whatever you use)

Egg Noodles.

Heat up a deep skillet on high heat. Season chops with steak seasoning, salt and pepper, and garlic powder on both sides. Place chops in skillet to brown. Brown both sides. Pour in some broth to coat bottom of pan and to release the browned bits stuck on the pan. Add cream of mushroom (both cans) and stir. Re-season the entire pan with same seasonings. Add more broth as needed to make a gravy – thickness depends on your preference. Cook covered until pork chops are cooked through and break apart tender. Add gravy master/browner (only a few drops because it can be very salty). Serve over Egg Noodles. Enjoy!

Recipe Exchange- Shrimp Casserole-Nana’s recipe

Here is a recipe my Nana has always made, it’s so yummy and simple! Please post comments if you make it and let me know what you think!

2 cups raw rice
2 lbs raw shrimp
1 can cream of shrimp
1 can cream of mushroom
1 pkg lipton onion dry soup mix
1 can rotel
1/2 cup water
1 onion diced
1 green bell pepper diced
1 bunch green onion chopped thin
1 stick butter (maybe even only 1/2)

The recipe calls for 3/4c of butter but its entirely too much so just try 1/2c (1 stick ).

Saute onions, bell pepper, and green onionsĀ  in butter until tender.

In a large casserole pan mix together, all ingredients.

Bake at 350 for 1 hour. (30 min covered, 30 min uncovered) stir half way.

May require longer, taste rice for doneness.


Recipe Exchange – Messina Chicken and Rice

1 PAN WONDER! This recipe has changed as it’s passed down and as always I’ve tweaked it to my liking. This recipe actually does require measuring because of the rice and liquid content.

I hope you enjoy!

Chicken and Rice

1lb chicken breast/thighs or both (cut into 1 inch cubes)

1 1/2 c. rice

3 cups chicken broth

1 pkg dry lipton onion soup mix

1 can cream of mushroom OR cream of chicken and mushroom

Salt and pepper to taste

1 tbsp butter (melted)

Preheat oven to 350 degrees. Combine rice, broth, soup mix, cream of chicken, and butter in a large Pyrex pan. Salt and pepper chicken, add to pan and stir to mix. Salt and pepper entire mixture. Cover and cook for 1 hour, stir half way. After 1 hour, uncover stir and cook additional 10-15 minutes uncovered.

Enjoy! Taste great with french bread, broccoli, and salad.

Please post feedback, comments, or questions!

Recipe Exchange- Zantop’s Spaghetti

Zantop Spaghetti

Here is a tweaked spaghetti recipe my father used to make us.

I don’t use measurements when I cook so please excuse the lack there of. It’s not hard. It’s just a little bit of this, a little bit of that. You’ll figure it out. It’s easy!

This recipe can be altered to however many servings you want to make. I’m going to base this recipe off of making a stockpot full. (see no measurements haha)

2 large cans tomato sauce (I use Hunts) Use more or less depending on thickness desired.

1 can stewed tomatoes (original or italian style)

Dried Basil

Dried Parsley

Dried Oregano

Steak Seasoning (I use Tex-Joy because it’s our cousin’s company)

Garlic Powder

Garlic Salt

salt and pepper

Red Pepper (Crushed or ground)- amount depends on desired heat

1-2 pounds ground turkey or beef

1 onion, diced

1 pkg sliced mushrooms (optional)

1 lb Pasta of your choice

Cook meat and onion until cooked. Season with salt and pepper, and garlic powder while cooking.

Drain meat. Transfer to a large pot. Saute mushrooms in same pan as meat. Transfer to pot.

Combine tomato sauce and stewed tomatoes (I break up the stewed tomatoes) with the meat, onion, and mushrooms.

Here comes the tricky part.

Season with all seasonings, to your taste. I usually do several shakes of all, to my liking.

Simmer about 30 minutes, taste, and adjust seasonings if needed. You will be able to tell what it needs, I promise. I like mine spicy so I add extra red pepper in the beginning.

Serve over penne, spaghetti, angel hair, or any other pasta you enjoy!

Here is a picture of it cooking because I haven’t cooked the pasta yet to make it pretty. Enjoy! Please comment and let me know how it was or if you have any questions!