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This is a super-great-fantastic-wonderful-DELICIOUS recipe especially for this time of year!! Early rhubarb is a treat for us around here!!  WE LOVE IT!!  I got this recipe several years ago from my MIL.  She is a great cook/baker!!! Today I share with you…..

Rhubarb Upside Down Cake

What you need:

• 4-6 cups rhubarb (washed and cut into 1/2 inch pieces)
• 1- 1 1/2 cups sugar
• 1/2 – 3/4 cup flour
• 1 yellow cake mix (can use recipe for 9×13 yellow cake from scratch instead if you desire)

What to do:

• wash and cut rhubarb
• toss rhubarb, sugar and flour together in a large bowl
• grease and flour your 9×13 pa baking pan
• add rhubarb, sugar and flour mixture to your pan;  pouring the extra sugar and flour over rhubarb in pan
• prepare cake mix as directed and pour over rhubarb in 9×13
• bake until toothpick inserted in center comes out clean…will take a smidge longer than if you made just the plain cake

my in-laws love to serve this cake with a dab of vanilla ice cream, you could also use cool whip!

For more Tempt My Tummy goodness…go see Lisa!

My Bacon Horseradish Dip went over so well, I think I will try another Crock Pot dip!! This one sounds yummy!!

CHIPOTLE CON QUESO DIP

What you need:

• 2 lbs packaged processed cheese spread cubed (I’m gonna use Velveeta)

• 1 (10 oz) can diced tomatoes with green Chile peppers

• 1-3 chipotle peppers in adobo sauce, chopped (depending on how spicy you want your dip)

• 1 T. Worcestershire sauce

• Tortilla chips

What to do:

• In a 3 1/2 – 4 quart slow cooker, combine cheese spread, undrained tomatoes, chipotle peppers in adobo sauce and Worcestershire sauce
• Cover and cook on low heat 3- 3 1/2  hours or on high for 1 1/2-2 hours
• Stir well before serving
• Serve with warm with Tortilla chips
• keep warm on low or warm setting

For more ideas on what to do in your crock pot go see Debbie!!

I thought it would be a great idea to start a meme of my very own.  To be a part of this meme simply visit your favorite family, recipe, home, etc. blog and find a recipe you want to try OR it can just be a new recipe you are trying from anywhere!  Try the recipe (make sure to take pictures and make note of any tips you find useful while making it) at home.   Then blog about it (if it is from another blog, you could add a link to the original post if you wanted).  It’s that simple.  Once you post on your blog, come on over and link up for my weekly “Foodie Friday” Meme!!!

I am setting this up as an automatic post…should post of Friday, April 30, 2010.  We shall see if I can do it right ( I will try to check it tomorrow)!! If not, we’ll just link up next week!! No worries!!

So, without further ado, I bring you (drum roll please)…

Homemade Beef Potpie

What you need:

• 1 lb ground beef
• 1 small onion chopped
• 1/2 – 1 cup beef stock
• 2 small potatoes, peeled and chopped into bite sizes
• frozen mixed veggies
• 1 can refrigerated crescent rolls
• 1 – 2 Tbsp flour
• seasoned salt to taste
• Pepper, to taste
• garlic powder, to taste
• 2 Tbsp Worcestershire sauce, more or less to taste
• hot sauce, to taste (optional)

What to do:

• Preheat oven 350°.

• Brown the hamburger meat and saute the onions with the meat. Add the seasoned salt , pepper, garlic powder to the hamburger while browning.
• Add the bite sized potatoes to the browned meat. Continue to simmer on stove top. Add, the frozen mixed veggies and Worcestershire sauce and hot sauce.
• To make a sauce, add 1-2 Tbsp of flour to the meat and veggie mixture. Adding the beef stock, stir all together over low heat, continuing to simmer the beef mixture. This creates the beef sauce. Once simmered and you are happy with your flavors, transfer the meat/ veggies to a prepared casserole dish. (next time I will use a little smaller one than my 9×13, so my crust is separated like that)
• Cover the meat with crescent rolls (see picture above).
• Bake 20-30 minutes, uncovered. You want your crescent roll topping to be nice and golden brown.

ENJOY!!  Giving a shout out to Lisa for this great recipe!!!

Now for the Meme part.  Link up below with your post.  Please comment after linking up!!! Thanks for joining me for Foodie Friday!!!

This sounds so good…I am taking it to Sunday Dinner!!

Bacon Horseradish Dip

What you need:

• 3 (8oz) packages cream cheese, softened and cut up

• 3 cups shredded cheddar cheese (12 oz)

• 1 cup half-and-half or light cream

• 1/3 cup green onions, chopped

• 3 tablespoons prepared horseradish

• 1 tablespoon Worcestershire sauce

• 3 cloves garlic, minced

• 1/2 teaspoon coarse-ground pepper

• 12 slices bacon, crisp cooked, cooled and finely crumbled ( 1 cup)

• corn chips, toasted baguette slices, toasted pita wedges, or assorted crackers

What to do:

• In a 3 1/2 – 4 quart slow cooker, combine cream cheese, cheddar cheese, half-and-half, green onions, horseradish, Worcestershire sauce, garlic and pepper
• Cover and cook on low heat 4-5 hours or on high for 2-2 1/2 hours, stirring once halfway through cooking.
• Stir in bacon
• Serve with corn chips, baguette slices, pita wedges or assorted crackers

For more ideas on what to do in your crock pot go see Debbie!!

My former Pastor’s wife makes this divine dessert with peaches.  I cannot begin to tell you how it is loved at that Church!!  She makes it for pot-lucks, weddings, any occasion you can think of probably, and it is always a big hit!  So I thought I would share it with you so you can be the talk of the town!!

PEACHES AND CREAM DESSERT

• 1 1/2 c. flour
• 2 t. baking powder
• 2 eggs, beaten
• 6 T. melted butter
• 2 (8oz) packages cream cheese
• 2 (4oz) packages vanilla instant pudding
• 2 (16 oz) cans sliced peaches

TOPPING:

• 2 T. sugar
• 1 t. cinnamon
• Mix together well

What to do:

1. In a large bowl, mix together flour, pudding, and baking powder.
2. Separately, combine beaten eggs , milk and melted butter.  Add all at once to dry mixture.
3. Mix well and spread into a greased 11X13 baking pan.
4. Drain peaches , reserving 2/3 cup liquid.
5. Place peaches on top of batter in baking pan.
6. Beat together cream cheese, sugar and 2/3 cup reserved liquid from peaches; pour over peaches.
7. Sprinkle with topping.
8. Bake at 350° for 45 minutes

For more Tempt My Tummy goodness…go see Lisa!!

A couple times a month (or more) we have spaghetti.  I have a friend who is 100% Italian and this is how she makes her spaghetti and how I make mine now.  Normally I use ground beef, but I recently found another way to make it.  A way that I never thought I would like! But I do!!  So without further ado, I give you…

Spaghetti and Meatballs (this will feed 6-8)

What you need:

• 2-3 (26.5) cans spaghetti sauce (depending on how “saucy” you like your spaghetti)
• 2-4 (14.5) cans diced tomatoes, whatever variety you enjoy (depending on how many tomatoes you like in your sauce)
• fresh or canned mushrooms, as many as you like or NONE!
• basil, oregano, salt pepper and  any other Italian seasoning you like, to taste
• meatballs (either make home-made or you can use store bought Italian or home-style)
• 12 to 16 ounces spaghetti noodles (can use any pasta you like)

**Meatball recipe**

1 beaten egg; 3/4 c. soft bread crumbs (about 1 slice); 1/4 c. chopped onion; 1/4 t. dried oregano, crushed; 1/4 t. salt; 12 ounces ground beef.  mix well; shape into a 6x 4 inch rectangle on wax paper.  cut into 1 inch squares.  roll squares into balls.  arrange meatballs in a 15x10x1 inch baking pan.  bake at 350° oven 15 to 20 minutes or until no longer pink.  drain well.  this will make approx. 24- 1 inch meatballs

What to do:

• simply add all ingredients EXCEPT pasta to a large pot.  Heat almost to boiling, reduce heat and simmer at least 15 minutes to allow to come to full flavor
• cook pasta according to package directions
• serve sauce and meatballs over hot pasta

My favorite sides with this meal include salad and rolls or garlic toast and sometimes another vegetable.

For more Tempt My Tummy goodness…go see Lisa!