Sharing – A Friendly Connection

Readers are naturally good at sharing. If you’re like me then when read a book you really enjoy…you can’t wait to share that title with anyone who will listen. If you’ve read either of my Adams Grove novels (Sweet Tea and Secrets (Jul 2011) or Out of Focus (Nov 2011)) then you know my books have a little southern in them and that means there is going to be good food around. I even share a few of the Adams Grove recipes in the back of those books.

I think recipes are much like our favorite books. We love to share the good ones.
I mentioned on facebook that my sweet step-son gave me one of those swanky Hamilton Beach Crock Pots that you can take anywhere. I’m absolutely LOVING it!! I’ve already received several awesome recipes to try out.

I thought it might be fun to start a recipe swap here on my blog page. Feel free to share the post and lets get ourselves a nice assortment of yummy-good stuff to try out in 2012. You in?? Who will be the first to post a recipe or kitchen tip?



Filed under Adams Grove, Event, Friends, Nancy Naigle, recipe

12 responses to “Sharing – A Friendly Connection

  1. Jarnail singh

    Dear Nancy thank you so much . God bless you


  2. Brocoli Cheddar soup

    Great idea to get friends’ cooking ideas, Nancy! Tonight I had some leftover brocoli and wondered how to use it. I picked up a can of Campbell’s brocoli and cheddar soup, added a an of Cheddar soup and put the brocoli into the blender with a few cans of milk and the soups. Once the brocoli was broken down a bit, I transferred it to a big pot and cooked it on the stove. It was a great creamy soup for a cold winter day. I cooked meatloaf, Parmesan biscuits and Au Gratin potatoes to go with it. Guess I was in a cheesy mood today!


  3. nicolestorey

    I have tons of recipes (I love to cook!) and one of my favs is this soup!
    Chicken Tortilla Soup
    1 Onion, chopped
    3 cloves Garlic, minced
    1 TBSP Olive Oil
    2 TSP. Chili Powder
    1 TSP Dried Oregano
    1 (28 oz) Can Diced Tomatoes
    1 (10.5oz) Can Condensed Chicken Broth
    1 1/4 Cups Water
    1 Cup Cooked Corn (I use the canned or frozen kind)
    1 Cup White Rice
    1 (4oz) Can Green Chile Peppers, chopped
    1 (15oz) Can Black Beans, rinsed and drained
    1/4 Cup Fresh Cilantro, chopped
    3 Boneless, Skinless Chicken Breast Halves, cooked and cut into bite-sized pieces
    Toppings can Include tortilla chips, chopped green onions, shredded Monterey Jack cheese, sliced avocado, etc.

    In a medium stock pot, heat oil over medium heat. Saute onion and garlic until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer for 10 minutes.
    Stir in corn, chilies, cilantro, rice and chicken. Simmer for 10 more minutes. Ladle soup into bowls and top with what ever you please! Makes about 8 servings.


  4. Never-Fail Spareribs
    This works every single time.
    Preheat the oven to 280 degrees. (Not a typo…just 280)

    Get out your big pan and line it with foil.
    Plop those ribs (pork or beef!) in the pan and sprinkle with your favorite rub or seasonings. I personally LOVE Rudy’s Rub and Rudy’s Turkey Rub – you can get them at —

    Place foil over the top to seal it good and tight.
    Stuff them in the oven and set the timer for 90 minutes.
    When that buzzer goes off pull back the foil and take a moment to breathe in the yummy smells…then…brush with a light coating of your fav bbq sauce and put under the broiler for just a few minutes until the sauce is sticky bubbly.

    I think I’ll make these tonight with homemade mac-n-cheese, corn on the cob (I froze some fresh ears this summer) and some cheesy biscuits.
    Oh gosh…I’m hungry already.


  5. MJ

    My favorite easy recipe is King Ranch chicken. You line a casserole dish with corn tortillas (I use tortilla chips, because I always have those on hand). Add cubed chicken, then mix a can of cream of chicken soup, 3/4 cup picante sauce (more or less to taste) and shredded cheese. Spread that over the chicken and bake for about half an hour at 350 degrees. Usually I have enough left to take to work the next day–not this time!


  6. Patty

    Love the idea of trading recipes. Here is one for you. Enjoy

    Milky Way Cake
    8 milky way candy bars
    1/2 cup melted butter
    2 cups of sugar
    1/2 cup butter softened
    4 eggs
    1 tsp. vanilla
    3 cups all purpose flour
    1/2 tsp. baking soda
    1 1/4 cup buttermilk
    1 cup of chopped nuts
    In a saucepan, over low heat melt the candy bars in 1/2 c. of melted butter
    Stir until very smooth. Cool

    While cooling, cream sugar with 1/2 cup of softened butter, beat in eggs one at a time. Beat well after each egg.
    Add vanilla
    Stir flour and soda, blend with creamed mixture alternately with butter milk.
    Stir in chocolate mixture, add nuts.
    Pour batter in a greased and floured tube pan
    Bake at 350° for 1 hour 20 minutes or until done.
    Cool for 1 hour in pan
    Cool he rest of the way on a rack. Frost with chocolate frosting

    Milk Chocolate Frosting
    2 1/2 cup sugar
    1/2 cup melted butter
    1 cup of marshmallow cream
    1 cup of evaporated milk
    1 16 oz. package of semisweet chocolate pieces

    Combine sugar, milk and butter in heavy saucepan. Cook over medium heat until small amount dropped in cold water forms soft ball. Remove from heat. Add chocolate chips and marshmallow creme, stirring until melted. If necessary, add small amount of evaporated milk to make icing spreading consistency.


    • Oh…my…goodness…golly. Milky Way Cake sounds delicious. Mike is already salivating! Now to find a way to make it withough the Milky Ways getting eaten first hahah.
      Thank you so much for sharing!! We’re getting a delightful mixture of recipes here. Keep em coming!


  7. I’m always up for recipe sharing, Nancy! Check out my Hasty Tasty Meals Kitchen at


  8. Lisa from Charlotte NC shared this awesome recipe via facebook.
    This is good southern pot roast!!

    Roast Beef Recipe

    I use the eye round roast cut. You can use any cut you like, but I like the way it slices. Use a dutch pot, it makes all the difference.

    Season the roast with black pepper and kosher salt, liberally season the meat. Use EVOO (extra virgin olive oil) and coat the pot on the stove top. Brown the roast on all sides in the oil, remove set aside.

    Before you brown the roast, cut up an onion, carrots, celery. I use a whole onion, about 2 cups of carrots and 2 cups of celery. Brown about 3 – 4 Tbps. of minced garlic and all the vegetables.

    Put the roast back in the pot with the vegetables. Cover everything with equal parts CHICKEN and BEEF broth. Bring to a boil on the stovetop.

    After the liquid boils, move to 375 degree oven and cook for 3.5 – 4 hours. If the liquid dries out, you can add equal part of chicken and beef broth. I strained the leftover juice, add corn starch and make gravy to pour over the roast after it sliced.



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