Biscuits and Gravy

Prep Time: 20 minutes    Cook Time:  20 minutes    Total Time:  40 Minutes    Serves: 8 

1 lb Breakfast sausage

4 Tbsp flour

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 1/2 cups milk

1 Tbsp melted butter

1 can refrigerated biscuit dough (Grands)

1.  Preheat oven to 400 degrees .  Prepare a casserole dish with nonstick cooking spray and set aside.

2.  In a large skillet cook and crumble ground sausage until cooked through.

3.  In a mixing bowl mix together flour, garlic powder, salt, and pepper.  Add to skillet with ground sausage and cook until absorbed.

4.  Add milk and stir.  Bring to a simmer, cook, and frequently stir on low around 5 minute while gravy starts to thicken.

5.  Pour gravy into the prepared casserole dish, 9x9 inches.  Slice canned biscuits into 4 pieces and add to the top of the gravy.

6.  Bake for 15-20 minutes until your biscuits are golden brown.  Last brush the top of the biscuits with melted butter.

Notes:  You can make this a day ahead.  Make the gravy the night before but adding the biscuits to it when you are ready to bake.  This way your biscuits don't become soggy overnight.

Recipe:  The real housewife

Hash Brown Casserole

1 (8 oz) softened cream cream

1 can cream of chicken soup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 cup sour cream

3-4 green onions, chopped

2 cups shredded sharp cheese

1 (30 oz) pkg thawed hash brown, shredded or cubed

 

In a large bowl add cream cream, soup, salt, pepper, garlic powder and sour cream.  Mix together.  Add green onions, cheese and hash browns. Mix

Spray baking dish with nonstick cooking spray.  Can be cook in individual ramakins or in a casserole dish for extras.  Bake on a cookie sheet in a 350 or 375 degree oven for 45 minutes. Will have crispy edges and be golden brown.  

Recipe:  Paula Deen

 

 

Broccoli Skillet

 1 head broccoli, cut florets and grate very fine with a box grater

4 eggs

2 crushed garlic cloves

1/2 onion, chopped

salt and pepper

3 Tbsp rice flour

1 Tbsp Parmesan cheese

1 Tbsp cream cheese

oil

In a large bowl, add grated broccoli, eggs garlic, onion, salt, pepper and rice flour.  Mix well. Add Parmesan cheese and cream cheese.  Mix.  

Add oil to a skillet and brush all over.  Pour in broccoli mixture and spread evenly in skillet. Cook on low heat for 5 minutes.  Bottom will be golden brown. Loosen sides and flip unto a plate.  Cook the other side on low heat for 5 minutes until golden brown.  Cut into slices and serve.

Chocolate Pound Cake

 2 sticks butter, room temperature

1/2 cup crisco

3 cups granulated sugar

6 eggs

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking pwder

5 Tbsp cocoa

1 cup milk

2 tsp vanilla

In a stand mixer cream together the butter and crisco.  Add the sugar and mix until creamy.  Add eggs, one at a time.  In a bowl add dry ingredients, flour, salt, baking powder and cocoa.  Stir.  Alternate adding dry ingredients and milk until all combined.  Add vanilla.  

Spray Bakers Joy into a tube pan/bundt pan.  Pour in batter evenly around.  Slap down to get out any air pockets.  Bake in a 350 degree oven for 1 hour and 15 minutes. Let cool.  Flip unto a serving platter.

Recipe:  Mama Sue

 

 

 

Granny Cake

 1 1/2 cups granulated sugar

2 cups all-purpose flour

1 tsp baking soda

 1/2 tsp salt

2 eggs 

1 (20 oz) can crushed pineapple with the juice

1/2-1 cup finely chopped pecans

1/2 - 1 cup brown sugar

Mix together sugar, flour, baking soda, salt, eggs  until well blended.  Spray a 9x13 in casserole dish.  Pour in cake mix.  Top with chopped pecans and brown sugar.  Bake in a 350 degree oven for 40-45 minutes.  

During the last 5-10 minutes of baking make the icing.

Icing:

1 stick butter

1/2 cup granulated sugar

1 cup evaporated milk

1 tsp vanilla

Add icing ingredients to a saucepan on medium heat to a boil.  Turn off the heat and add 1 tsp vanilla.  Pour it all over the top of the cake right out of the oven.  It will soak into the cake.  You can poke it with some holes to help it along.  Serve.

Recipe:  Mama Sue

 

Pretzel Crusted Chicken Nuggets with Homemade Caesar Salad

 Pretzel nuggets:

Chicken, cut into nugget size

bag of pretzels, crushed up in a Ziplock bag

1/2 cup mayo

1/4 cup mustard

finely grated Parmesan cheese

1 tsp garlic powder

salt and pepper

Prepare the crusted pretzels. Put in a shallow pan.

Prepare the coating mixture.  Mix all together the mayo, mustard, Parmesan cheese, garlic powder, salt and pepper.  Put in another shallow pan.

Dip the chicken pieces in the coating mixture and then the pretzels.  Place on a baking sheet. Spray on top with nonstick cooking spray.  Bake in a 425 degree oven for 12 minutes, until golden brown. 

Prepare the dressing and set aside.

Dressing:

1 cup plain Greek yogurt 

1/2 cup Parmesan cheese

2 Tbsp Dijon mustard

3 shakes of Worcestershire sauce

zest and juice of 1 lemon

1-2 garlic cloves, grated

1/4 cup olive oil

salt and pepper

Mix together and set aside until preparing the salad.

Salad:

Kale leaves

radishes, sliced

shaved Parmesan

toss with dressing

sliced avocados

Add chicken nuggets on top

Recipe:  Molly's Kitchen

4th of July Trifle

 14 oz angel food cake (store bought)

1/4 tsp almond extract

1/4 cup lemon juice

1/4 cup water

1/4 cup sugar

2 cups Heavy Whipping cream

2 pkg cream cheese

4 cups blueberries

4 cups sliced strawberries

In a sauce pan add the 1/4 cup sugar and water.  Add lemon juice and whisk.  Take off heat. Add the almond extract.  Brush the mixture into the cake and then cut the cake into cubes.  Set aside.

Using an electric mixer, mix the cream cheeses, 2/3 cup sugar and the whipping cream. Set aside.

In a glass trifle bowl add 1/2 of the angel food cake cubes to the bottom.  Press down.  Put in 1/2 the blueberries (2 cups).  Making sure to watch the edges so it looks good.  Add 1/2 the cream sauce and then 1/2 the strawberries (2 cups).  

Start the layers over with the cake cubes, blueberries, cream sauce.  Add sliced strawberries on top to end with. Serve.

Recipe:  six sister stuff

Banana Cream Pudding Dessert

 8 - 16 oz Cool Whip

2 pkg instant banana cream pie pudding

3 bananas, sliced

4 cups milk

14 graham crackers (honey flavor)

To a bowl add the milk and both boxes of banana pudding mixes. Whisk.  Allow to set up a few minutes. Set aside.  In the bottom of a 9x13 inch casserole dish line with graham crackers to cover.  Pour 1/2 of the pudding on top and then 1/2 of the Cool Whip on top of the pudding.  Cover with a layer of sliced bananas.

Layer the next layer- graham cracker, pudding and Cool Whip.  Serve

Recipe:  six sister stuff

Nutella No Bake Cookies

1/2 cup butter

1/2 cup milk

1 3/4 cup sugar

4 Tbsp cocoa

2 tsp vanilla

1/2 cup Nutella 

3 cups Old Fashioned Oats

Melt the butter and milk in a large saucepan.  Add the sugar and cocoa the bring to a boil.  Take off the heat. Add the vanilla,  Nutella and oats. Mix well.  Scoop into cookies using a cookie scoop and place onto a foil lined sheet. Allow to harden a bit and Serve.

Recipe:  six sister stuff

 

Green Veggie and Feta Pie

 Shredded greens ( lettuce, mixed greens)

2 zucchini, grated 

grated garlic

2 eggs, beaten

frozen spinach, 1/2 bag

1 can butter beans, rinsed and drained (Great Northern Beans)

oregano, nutmeg, mint, salt and pepper

zest of a lemon

Phyllo  pastry dough, frozen (8), put under a damp cloth to not dry out

In a skillet in oil saute the greens for 4-5 minutes.  Add the zucchini and garlic. Add in beaten eggs and frozen spinach.  Add the beans and crumbled feta cheese and the seasonings and lemon zest. Take out of skillet and set aside.

In the bottom of skillet add olive oil and line the bottom with the phyllo pieces, overlapping.  Let them hang off.  Squeeze the liquid from the cooked green in  a tea towel.   Add the green mixture back in the skillet.  Fold over each phyllo layer sprinkling each with a little oil.  Top with melted butter and sesame seeds. Bake according to phyllo direction.

Cabbage Skillet

 1 yellow onion, chopped

1/4 of a lb of ground beef

1 Tbsp fennel seed, chopped small

1/2 green cabbage, sliced thin

small can tomato sauce

1 Tbsp apple cider vinegar

2 tomatoes, sliced small

1 garlic, minced

1 can Great Northern Beans,( or kidney bean or black beans)

1 carrot, shredded

salt, pepper, seasonings

 

In a large skillet saute the onion and the ground beef.  Add other ingredients in order above.  Cook on medium/high heat. Serve. 

Recipe: Collard valley cooks

Crab and Shrimp Salad

 1 lb imitation crab meat, chopped

1 lb cooked shrimp, peeled, deveined and tails removed, chopped

6 hard boiled eggs, chopped

3/4 cup peas

3/4 cup corn

3-4 green onions, chopped small

2 Tbsp dill, diced

 

Dressing:

1/2 cup sour cream

3/4 cup mayo

1/4 tsp salt

1/4 tsp pepper

Mix with a whisk and set aside

In a large bowl add shrimp, crab meat, eggs, peas, corn, green onions and dill.  Pour over the dressing and stir all together.  Serve chilled.

Recipe:  simply home cooked

Fried German Potatoes

 6-8 medium potatoes, peeled and cut the same size

In a bowl of water cover cut potato cubes to wash off some of the starches.  This will help the potatoes get crispy.

Heat butter in a skillet to medium/high heat.  Put in potatoes and cover with a lid.  Fry potatoes for 5 minutes.  Do not stir.  After 5 minutes, stir them and continue to fry them for 20-30 minutes with the lid on.  Stirring occasionally.

In the meantime, chop a small onion and add it on top of the frying potatoes. Don't stir them yet. Cover with a lid for 5 minutes.  Now mix the onions with the potatoes.  Season with salt, pepper and paprika to taste and fry for 5 more minutes without the lid on.  Stir all together and Serve.

Vegetable Chow Mein

 

3 Tbsp olive oil

3 garlic cloves, minced

1 lg onion (2 1/2 cups)

2 carrots, matchsticks

3/4 cup celery , chopped

1 medium cabbage, choppped

14 oz broccoli florets

1 red pepper, matchsticks

3/4 cup soy sauce

2 Tbsp rice vinegar

3 Tbsp sugar

2 lbs Yakisoba noodles, precooked

 

Add 3 Tbsp oil to a Wok on medium/high heat.  Add minced garlic cloves and onions to Wok and saute.  Add carrots and celery to soften.  Add cabbage broccoli and red pepper.  Stir for 4 minutes.  Should be softened but still crunchy.  Add the soy sauce, rice vinegar, sugar.  Mix.  Add the Yakisoba noodles and combine.  Serve.

Creamy Crab Soup

 2 pkg (1 lb) imitation crab meat (one chopped small and the other chopped in larger chunks)

1 can cream of mushroom soup 

1 can cream of celery soup

1 can cream of chicken soup

half and half ( 3 soup cans full) 

1 stick butter

2 cans of crabmeat (Bumblebee Brand)

white wine vinegar

4-5 green onions, finely diced

Prepare crab meat for the soup pot by finely chopping and keeping 1 pkg larger.

In a soup pot melt the butter and saute the green onions. Add in all three soup cans. Add in half and half.  Add in both crab meats.  Season with salt, pepper and Old Bay seasonings. Mix well.  Add a splash of vinegar.  Mix and simmer.  Serve.

Crab Salad

 1 lb finely, minced imitation crab meat

red onion or green onion, finely diced

1 tsp lemon juice

Old Bay seasoning, to taste

3 Tbsp mayo

salt and pepper

bell pepper, finely diced (optional)

celery, finely diced (optional)

Combine in a large bowl and Chill.  Serve.

Guacamole

 4-5 avocado, chopped up and smashed

couple pinches of sea salt

splash fresh lime juice 

1 small splash of white vinegar

Combine all ingredients in a bowl. Serve with chips or any Mexican food.

Hot Ham and Cheese Sandwiches

Pillsbury refrigerated crescent roll dough (they come in 8 triangles, press 4 together to fit pan)

Dijon mustard

ham slices

Pepper Jack cheese slices

melted butterchopped parsley

garlic powder

Place crescent roll dough in a 9x13 inch casserole pan.  Bake according to pkg directions.  Spread Dijon  mustard after baked.  Add ham slices overlapping if needed.  Add cheese slices on top of ham slices. Put another crescent roll dough pressed on top of  the cheese slices.  

In a small bowl add melted butter, garlic powder and chopped parsley.  Mix together and brush on top of the crescent roll dough.  Bake. Serve in slices. 

Recipe:  Buns in my oven

Honey Thyme Roasted Carrots

 Long carrots, peeled and cut in half with a flat side

3-4 Tbsp melted butter

2-3 Tbsp honey

1-2 fresh spring thyme

Melt butter, honey and thyme with a saucepan.  Place carrots on a a baking sheet. Flat side down. Pour over butter/honey sauce and toss with hands to cover completely. Roast in a 425 degree oven for 20-25 minutes, until tender.

Recipe:  the farm stand

Fried Potatoes

 5 sliced potatoes

Put oil in a skillet and heat up.  May want to sprinkle a little flour on the sliced potatoes before frying, but optional. When oil is ready,medium/high heat, add sliced potatoes and sprinkle with salt.  Mix around with a wooden spoon  until potatoes are golden brown.  Transfer to a paper towel lined plate. Serve.

* Can add chopped onions to saute with the potatoes.

Recipe:  Collared Valley Cooks

Pecan Pie

 Refrigerated pie crust, (Pillsbury brand, comes in a 2 pack)

2 Tbsp melted butter

1 cup light Karo syrup

1 cup sugar

1 tsp vanilla extract

3 eggs, beaten + 1 beaten egg brush on onto the pie crust before baking

1 1/2 cups pecan halves

 

In a large mixing bowl add melted butter, Karo syrup, sugar, vanilla 3 eggs and pecans.  Stir in between each ingredient. Before pouring the mixture into the pie crust, using a brush spread the beaten egg all over the uncooked pie crust so prevent the bottom crust from getting soggy. Pour mixture into the pie crust. Cover a baking sheet with foil and place filled pie on top in case it spills. Bake in a 350 degree oven for 55-70 minutes.  (check every 5 minutes for doneness)

Recipe:  Two sisters

Strawberry Fudge

 1 can of strawberry frosting (Pillsbuty)

white chocolate (12 oz)

sprinkles

Add together ingredients in a bowl.  Microwave in 30 second increments.  Pour into a 9x9 inch foil lined and sprayed pan. Place in Fridge for 1 hour.  Sprinkle with pink or red sugar sprinkles.  Cut into bars and  Serve.

Recipe:  six sister stuff

Banana Bread

 2 bananas, smashed

1/2 pkg cake mix

1 egg

Mix together in a bowl.  Spread into 2 small loaf pans.  Bake in a 350 degree oven for 30 minutes.  Check with a toothpick for doneness.

Recipe:  six sisters stuff

M&M Fudge

 2 cups semi sweet chocolate chips

1 (14 oz) can sweetened condenced milk

3/4 cup baking (mini) M&M's

In a saucepan on low heat melt chocolate and milk together.  Add M&M's and mix to combine, save some.  In a 9x9 inch pan covered with foil and sprayed with nonstick spray, spread fudge and put some M&M's on top.  Press down.  Put in the refrigerator for 1-2 hours. Cut into bars and Serve.

Recipe:  six sister stuff

Lemon Cake

 1 box angel food cake mix

1 can of lemon cream pie filling

Combine together in a bowl using a whisk.  Mix.  Spread into a 9x13 pan sprayed with nonstick spray.  Bake in a 350 degree oven for 20 minutes.  

To Serve cut into slices and add whipped cream and sliced strawberries.

Recipe:  six sisters stuff

Reese Peanut Butter Cups

Reese peanut butter cups (20)

 3 cups chocolate chips

1 can sweetened condensed milk

Line a 9x9 pan with foil and pray it with nonstick cooking spray. Layer the Reese cups on the bottom of the pan, about 16.  

In a microwave safe bowl add the chocolate chips and the condensed milk.  Cook for 30 seconds and stir.  Keep doing this until chocolate is smooth.

Pour the chocolate mixture on top of the Reece in pan.  Spread evenly.  Cut up 4-6 Reece cups and press on top of the fudge.  Let sit in the fridge for 1 1/2 hours. When hardened its ready to serve.  Cut into squares.

Recipe:  six sisters stuff

Rolo Pretzel Turtle BItes

 bag of small mini pretzels

Rolo candy

pecans

On a baking sheet place the pretzels.  Put a Rolo on each pretzel.  Bake in a 350 degree oven for 3 minutes.  Immediately put a pecan on  top of each slightly melted Rolo. Cool and Serve.

Recipe:  six sisters stuff

Skinny Banana Cookies

 2 bananas, smashed with a fork

1 cup old-fashioned oats

1/4 cup chocolate chips

In a bowl smash bananas,  add oats and chocolate chips.  Mix together.  Using a cookie scoop put on a baking sheet.  Bake in a 350 degree oven for 12-15 minutes.

Recipe:  six sisters stuff

Pumpkin Cookies

 1 spice cake mix box

1 can pumpkin

2 cups chocolate chips

Mix all ingredients in a bowl.  Use a cookie scoop to put on a baking sheet.  Save some chocolate chip to put on top of each cookie before baking .  Bake in a 350 degree oven for 8-10 minutes.

Recipe:  six sister stuff

Canned Green Beans

 2-3 cans green beans

oil

salt and pepper

seasonings (garlic powder, seasoned salt etc...)

1/4 - 1/3 cup onion, chopped

Simmer in a stove top pan for 20 minutes adding all the above ingredients.  The seasonings will build up flavor into the canned green beans.

Crock Pot Pinto Beans

1 pkg pinto beans

1/2 tsp oregano

1/2 tsp chili powder  

4 cups water

1/2 tsp pepper

1/2 tsp garlic powder

ham hocks or ham or bacon

1 medium onion, chopped

1.   Wash and soak beans overnight in water. Rinse and drain.  

2.  Put all ingredients in a crock pot and cook on High for 5 hours.

Recipe:  Mama Sue

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

 Cook Time:  45 minutes     Total Time:  65 minutes    Yield: 8

8 count package of biscuit dough (Grands brand , are slightly bigger)

6 eggs

1 (2 3/4 oz) package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

1/2 cu milk

salt and pepper. to taste

1.  Preheat oven to 350 degrees.  Grease a 13x9 casserole pan.

2.  Brown the sausage in skillet and drain thoroughly. 

3.  Cut biscuit dough into 1 inch pieces, and line the bottom of the pan with cut biscuits.

4.  Layer cooked sausage over the biscuit pieces.

5.  Layer shredded cheese over sausage.

6.  Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

7.  Make gravy according to instructions, and pour over everything.

8.  Bake for 35-45 minutes, or until eggs and biscuits are cooked through.  

9..  Serve warm 

Notes:

* If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.  If you find your casserole is getting too brown for our taste, cover with a foil tent to keep it from browning too much more.)

* If you find your casserole is getting , too brown for your taste, cover with a foil tent to keep it from browning too much more.)

* Like gravy- Consider doubling the amount used just to keep some on the the side.)

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

The Best Butter Cream Frosting

 4 cups powdered sugar ( or 1 lb)

1 cup butter (softened salted sweet cream)

2-3 tsp vanilla

1-2 Tbsp milk

1.  Add softened butter and vanilla to a mixing bowl and mix until completely combine.

2.  Add powdered sugar and beat on low until it is incorporated.  Then move the mixer up to medium-high speed.  Scrape sides and the bottom of bowl often.  When completely mixed the frosting may appear dry.  

3.  Add milk a little bit at a time until frosting is the proper consistency.

Strawberry Lemonade

1 cup sugar

1 cup water

1 1/4 cups fresh lemon juice (from about 6 lemons)

1 pint strawberries, hulled and sliced

14-28 oz fresh cold water

 ice

 

 1.  Bring the sugar and water to a simmer in a small sauce pot stir so that sugar melts completely then remove from the heat and let cool to room temperature.

2.  Place the strawberries in a blender and process until smooth.  Pour pureed strawberries in the sugar water and stir well.  Add the lemon juice.

3.  Combine the strawberry lemon syrup and the cold water in a large pitcher.  Stir well and add lots of ice. 

4.  Serve lemonade with thin slices of lemons and strawberries.

 

Yield: six servings

Honey Sweetened Strawberry Lemonade

 1 1/2 lb strawberries, rinsed and halved

6 cups water

3/4 cu Meyer or regular lemon juice (about 3-4 lemons)

1/2 cup honey (or more to taste)

1.  Make sure you have a strong, powerful blender that will blend up the strawberries.

2.  Add the strawberries, 2 cups of water the lemon juice, and honey to the blender.  Blend on high for at least 2 minutes or until smooth.  Pour into a large pitcher and stir in the remaining water.  Taste.  Stir in more honey if you'd like it sweeter.

3.  Lemonade is frothy right out of the blender so if you'd like the froth/foam to settle down before dirinking, place the lemonade in the refrigerator for about 1-2 hours before serving. Serve over ice.

Broken Glass Jello

 4 small jello boxes (red, blue, green, purple) or 2 large jello boxes (different flavors and colors)

1 can sweetened condensed milk

boiling water

1.  To a small bowl, add red jello, add 1 cup boiling water.  Mix well.  Pour into an 8x8 dish and refrigerate until set. Do the same for 3 other colors/flavors in their own separate 8x8 dishes. 

2.  After chilled cut each into cubes and place all together into a 9x13 inch casserole dish. Cover the bottom completely.

3.  To a small bowl, add 1 envelope of unflavored gelatin and 1 cup boiling hot water.  Mix well. Add 1 can of sweetened condensed milk.  Mix together.  Pour over top the jello.  Chill in the refrigerator.  Cut into bars and Serve.

Homemade Pound Cake

1 lb butter (4 sticks)

1 lb sugar

1 lb eggs (around 7 )

*1 tsp vanilla (optional) or lemon extract

*lemon juice and zest (optional) softened cream cheese instead of 1 stick of butter (optional)

1 tsp sea salt

 1 lb flour or cake flour

 

In a stand mixer add softened butter on medium speed.  Weigh out ingredients using a kitchen scale.  (16.00).  Scrape the side often. Cream the sugar and butter together.  Add eggs 1 at a time.  Add salt.  Add flour in thirds, and blend with mixer and scrape sides inbetween.  

Transfer to a 9 inch bundt fluted pan, sprayed with nonstick spray.  Spread batter evenly around the pan.  Batter with be thick.  Bake in a 325 degree oven for 60 minutes, on the lower 1/3 of the oven. If you don't have a bundt pan you can use 2 loaf pans.  Cool for 1 1/2 to 2 hours to cool, on a wire rack.  To remove, turn upside down on a plate.

Frosting:

vanilla 

sugar

heavy cream

Whisk until peaks form.  Takes about 4-6 minutes.  Set aside in the refrigerator until ready to use.Plate with whipped cream and berries (strawberries, blueberries, raspberries, blackberries)

Recipe:  Chef Billie Parisi

Chocolate Chip Blondies

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 large eggs, lightly beaten, room temperature

1 tsp vanilla 

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup semisweet chocolate chips 

1.  In a large bowl, combine the brow sugar, butter, 

2.  Spread into a greased 13x9 inch baking pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 18-20 minutes.  Cool on a wire rack.  Cut into bars, eggs and vanilla just until blended.  Combine the flour, baking powder and salt; add to brown sugar mixture.  Stir in chocolate chips.

Angel Macaroons

 1 package (16 oz) angel food cake mix

1/2 cup water

1 1/2 tsp almond extract

2 cups sweetened shredded coconut

1.  Preheat oven to 350 degrees.  In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds.  Scrape bowl; beat on medium speed for 1 minute.  Fold in the coconut.

2.  Drop by Tbsps 2 inches apart onto a parchment-lined baking sheets.  Bake until lightly browned, 10- 12  minutes.  Remove paper with cookies to wire racks to cool.

Strawberry Oatmeal Bars

 1 1/4 cups all-purpose flour

1 1/4 cups quick-cooking oats

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp salt

3/4 cup butter, melted

2 tsp vanilla

1 cup strawberry preserves

1/2 cup sweetened shredded coconut

1.  In a bowl, combine first five ingredients.  Add butter and vanilla; stir until crumbly. Set aside 1 cup.  Press remaining crumb mixture evenly into an ungreased 13x9 inch baking pan.  Spread preserves over crust.  Combine coconut and reserved crumb mixture; sprinkle over preserves.

2.  Bake at 350 degrees for 25-30 minutes or until coconut is lightly browned.  Cool.

M&M Pretzel Cookies

 1/2 cup butter, cubed.

2 cups sugar

1/2 cup milk

2 Tbsp baking cocoa

1 cup creamy peanut butter

2 tsp vanilla

3 cups quick -cooking oats

1 cup coarsely crushed pretzels

1 cup milk chocolate M&M's

1.  In a large saucepan, combine the butter, sugar, milk nnd cocoa.  Bring to a boil over medium heat, stirring constantly.  Cook and stir 1 minute.

2.  Remove from heat; stir in peanut butter and vanilla until blended.  Stir in oats; let stand 5 minutes to cool.  Fold in pretzels and M&M's.  Drop mixture by Tablespoons onto waxed paper-lined baking sheets Refrigerate until set.

Lemon Blueberry Drop Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder 

1 tsp grated lemon zest

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 large egg, room temperature

1/4 cup butter, melted

1 cup fresh or frozen blueberries

 

Glaze:

1/2 cup confectioners sugar

1 Tbsp lemon juice

1/2 tsp grated lemon zest 

1.  In a large bowl, combine the first 6 ingredients. In another owl, combine the yogurt, egg and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

2.  Drop by heaping Tbsp 2 inch apart onto a greased baking sheet.  Bake at 400 degrees for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Apricot Bars

 3/4 cup butter, softened

1 cup sugar

1 large egg, room temperature

1/2 tsp vanilla

2 cups all-purpose flour

1/4 tsp baking powder

1 1/3 cups sweetened shredded coconut

1/2 cup chopped walnuts

1 jar (10 to 12 oz) apricot preserves

1.  Preheat oven to 250 degrees.  In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.  Beat in egg and vanilla.  In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well.  Fold in coconut and walnuts.

2.  Press two-thirds of dough onto the bottom of a greased 13x9 inch baking pan.  Spread with preserves; crumble remaining dough over preserves.  Bake 30-35 minutes or until golden brown.  Cool completely in pan on a wire rack.  Cut into bars.

Tip: To use softened butter quicker- shred it using the largest holes of your box grater.  The butter will reduce to a fluffy heap and soften faster.  Shredded butter is ready to use in your recipe right away.

Fried Rice

 3 eggs, beaten

protein (spam, chicken, pork, etc), cut into small pieces

1/2 cup frozen peas

1 carrot, chopped small

2 green onion, chopped

1/2 tsp salt

cold cooked (left over) rice

1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar

pinch of white pepper

1/4 tsp sesame oil

In a skillet pour 1/2 tsp oil and fry up the chopped protein.  Add the carrots and whites of the green onions. Set aside.  In skillet pour 1/2 tsp oil and scramble the eggs.  Set aside.  In skillet pour 1/2 tsp oil as needed and add the cold rice.  Add 1/2 tsp salt adn bullion or soy sauce/sugar. 

Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green  tops of the green onions.  Add 1/4 tsp sesame oil to finish and mix together well.   Serve.

Recipe:  Emmymade

Green Enchilada Casserole

 1 large wide can of Las Palma green Enchilada Sauce

9 flour tortillas, ribbed up into medium/large pieces

Rotisserie chicken shredded or 4 boiled chicken breasts shredded

Monterey Jack cheese, shredded

8 oz sour cream

 

In a 9x13 casserole dish layer the enchiladas.  Starting with the green enchilada sauce, broken up tortillas, shredded chicken, cheese and sour cream.  Layer about 3 times so 1/3 each time.  End with green enchilada sauce and cheese.  Bake in a 350 oven for 45 minutes.  

 

*only 5 ingredients

*great for children to help with dinner 

Recipe:  six sisters stuff

French Toast

 8 slices of thick bread (sit out or 2 hours to dry out 

)

6 large eggs and 2 large egg yolks

1 cup milk or half and half

2 tsp vanilla

1 tsp cinnamon

1/4 tsp salt

1 Tbsp warm honey or maple syrup or sugar

Whisk all the ingredients until honey is dissolved and mixed well. Dip bread (4 at a time into an 8x8 inch pan). for 30-40 seconds on each side.  Preheat oven to 275 degrees (for warming the cooked french toast).

Using a Cast Iron Skillet on medium/low heat melt 2 Tbsp unsalted butter.  Transfer the bread to the hot skillet, 3 or 4 at a time.  Saute 3-4 minute per side on medium/low.  When cooked transfer to the oven to warm and set the custard. Add another 1 Tbsp butter adn saute the rest of the french bread.  Serve all at once.

Serve with powdered sugar, pat of butter, syrup, cinnamon sugar, strawberries, raspberries and blueberries.

Recipe:  Natasha's Kitchen

Homemade Egg Rolls (air fryer)

 Vermechelli rice noodles

1/2 head green cabbage, shredded

8 oz mushrooms, sliced

2 medium carrots, grated

1 medium onion or 1/2 large onion, chopped

1 lb ground pork

olive oil

2 Tbsp soy sauce

1 tsp sesame oil

1/2 tsp each salt and pepper

Spring Home Brand, TYJ Spring Roll Pastry, ( in the freezer section), thaw

Sweet chili sauce, for dipping

1.  Cover the noodles with hot water and separate with a fork for 5-7 minutes.  Drain and rinse in cold water.  Cut noodles into 1 inch pieces and add to a large bowl.

2.  In a large skillet on medium heat add 1 Tbsp olive oil.  Add the ground pork and brown, add salt. When browned transfer to bowl with noodles.

3.  In the same skillet add 2 Tbsp olive oil, carrots, onions and mushrooms.  Saute for 5-6 minutes until softened.  Stir.  Add 4 cups shredded cabbage.  Saute for 1-2 minutes until wilted.  Add 1 1/2 tsp salt and take off heat.  Combine in bowl with meat and noodles.

4.  Combine 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp soy sauce, and 1 tsp sesame oil together.  Mix well and add to bowl.  Mix everything well.

5.   Open up thawed spring rolls (cover the remaining with a damp towel to not dry out).  In a diamond shape with a point on the bottom add 1/4 cup of mixture.  Roll up tightly and fold int the sides.  Brush an egg wash (beaten egg and water) to seal the egg rolls.  Cover with plastic wrap to keep them from drying out until you roll all of them.  (40)

6.  In a Dutch oven with a candy therm. at 340-350 degrees fry egg rolls for 5 minutes until golden brown in 2 inches of oil.  Cool on a wire rack. Serve with a sweet chili sauce. 

Note: when cooled to room temperature put in a freezer bag.  Heat up in an air fryer and serve.

Air Fryer:  Set at 400 degrees for 6 minutes. Flip for 4 more minutes.

Recipe:  Natasha's Kitchen

Sushi Bake

 California and Shrimp Sushi

Rice, cooked (equal parts water to rice)

avocado, cut into large slices

Roasted Seaweed, cut into strips for serving

 

To season rice:

1/4 cup rice vinegar, heated up

2 Tbsp sugar

1 tsp salt

Combine rice vinegar, sugar and salt.  Mix into the rice to flavor it. Pour rice out into a 9x13 baking pan.  Spread evenly in pan in an even layer.  Sprinkle with bagel spice over all of the rice.  

 

On half of the rice:

1/2 lb shrimp, deshelled, washed and cut up into smaller pieces

1/4 cu mayo

1 shake of hot sauce

pinch of salt

Put shrimp on 1/2 of the rice.  Put in a 425 degree oven for 5-10 minutes.  Take out of oven and prepare the other side.

On the other half of the rice:

1 1/2 cups Imitation crab meat, cut up and shred smaller with hands

1/3 cup mayo

pinch of salt

2 green onions, chopped (save some for the garnish)

1 Tbsp melted butter

1 cup Panko 

Mix together ingredients.  Set on broil and put crab meat on the other side of shrimp and broil for 5 minutes. Remove from oven  Zigzag the mayo onto the crab, add a sliced avocado and top all the shrimp and crab with the remaining green onions. 

Use a roasted seaweed cut into strips to wrap the sushi to eat.  (like a taco)

Recipe:  Flolum

Shrimp Scampi

 1 1/2 lbs jumbo shrimp, peeled, deveined, (save the shells/tails to cook)

Brine:

*3 Tbsp salt

*2 Tbsp sugar

*1 quart water

 

1 Tbsp oil

reserved shrimp shells

1 cup chicken broth

4 springs thyme

8 garlic cloves, sliced, not minced

1/2 tsp red pepper flakes

1/4 tsp pepper

2/3 shrimp stock

3 Tbsp lemon juice

1 Tbsp corn starch

4 Tbsp cold butter

1 Tbsp parsley, chopped

squeeze of lemon (for garnish)

 

1.  Combine the brine ingredients and whisk together.  Add the shrimp and set aside for 15 minutes in the refrigerator covered. 

2.  In a skillet add oil, reserved shrimp shells, chicken broth.  Turn off the heat.  Add thyme and simmer for 5 minutes.  Return to heat. Strain stock and push out all the liquid, should be about 2/3 of a  cup.  Discard the shells. Set aside liquid.

3.  In the skillet heat 1 Tbsp oil, add garlic slices and simmer.  Add red pepper flakes, pepper and cook 3-5 minutes. Pour in the 2/3 cup of shrimp stock into the garlic and pepper.  Add the shrimp and poach, cook for 5 minutes.  Stirring. Remove shrimp from skillet and set aside.

4.  Combine the lemon juice, and corn starch and mix together.  Add to the skillet.  Add the cold butter and the parsley.  Add back the shrimp.  Serve with a squeeze of lemon.

Recipe:  American Test Kitchen

Grape Salad

 1 lb red grapes

1 lb green grapes

8 oz cream cheese, softened

8 oz sour cream

1 cup powdered sugar

1/2 cup brown sugar

1/2 cup chopped pecans

Use an electric mixer to mix cream cheeses, sour cream and powdered sugar.  Add half of grapes into a large bowl.  Add mixture on top and stir. Add the brown sugar and pecan and the rest of the grapes. Refrigerate. 

Recipe:  Mama Sue

Sausage Gravy

 1 lb breakfast sausage

2 Tbsp bacon grease

1/2 - 1 cup all-purpose flour

salt and pepper

1 1/2 -2 cold water ( or maybe milk)

In a Cast Iron Skillet  brown the sauce in the bacon grease.  Add flour, salt and pepper.  Stir.  Pour in the water a little at a time.  Stirring using a wooden spoon.  Add more water if needed to get the right gravy consistency. ( Pour gravy over biscuits, either opened or on top.) Serve.

 

Recipe:  Mama Sue 

BBQ Crock Pot Country Style Pork Ribs

 6-212 Country Style Ribs

BBQ sauce:

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

1-2 cups ketchup

Mix together BBQ sauce ingredients. Set aside. Put a liner in the crock pot.  Lay the ribs in the bottom of the crock pot.  Spread BBQ sauce on op of ribs.  Cook on low for 8-10 hours.  

Remove meat from crock pot and place on a sheet pan wrapped with foil.  Broil for 4-5 minutes to crisp up. Serve.

Recipe:  Mama Sue

Bone-In Pork Chops with Apples

 4-8 (10-12 oz) bone in pork chops

5 Fuji apples, peeled and cut into thin slices (like for a pie)

1 Granny Smith apple, peeled and cut into thin slices

4 Tbsp melted butter

1/4 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1 tbsp corn starch

4-6 springs thyme

salt and pepper

In a large bowl add butter, sugar, brown sugar, cinnamon salt and corn starch to the sliced apples.  Pour into a casserole dish or a 9x13 pan and bake in a 375 degree oven for 45 minutes.  ( mix the apples in the oven every 15 minutes).  With 20 minutes left in the baking process start the pork chops.

Season each pork chop with salt and pepper.  Using a Cast Iron Skillet add 2 Tbsp olive oil and set on high heat.  When it starts to smoke add the pork.  Make sure they are not touching.  Will need to do 2 batches if cooking more than 4.  Turn down the heat to medium/low.

Add 2-3 pats of butter to the pan along with the pork chops for added flavor.  Add 4-6 thyme springs.  Cook for 6-7 minutes per side.  Baste it with the drippings to soften it up and flavor it.  Set aside the browned pork chops. 

To serve plate the pork chops and top with the cooked apples.  Sprinkle with small thyme leaves for a garnish.  

Recipe: Chef Billie Parisi

Grilled Hawaiian Bacon Chicken (Sunshine Chicken)

 2 lbs chicken ( cut into tender loins or just get tender loins)

12 oz bacon

 

Marinate:

1/2 cup pineapple juice

1/2 cup orange juice

1/2 cup brown sugar

1/4 cup mustard

 

In a small bowl whisk the marinate ingredients.  Take out 1/4 cup and set it aside for basting the grilled chicken) 

Wrap bacon around the chicken tender loins overlapping if needed.  Secure with 2 toothpicks.  Place bacon wrapped chicken on a baking dish with sides.  Drizzle marinate on top of chicken . Marinate for 2-6 hours in the refrigerator.

Grill on indirect heat on the outdoor grill or inside. It should have a nice char and bacon cooked when ready.  Serve.

 

Recipe:  the buttered home

Watermelon Salad

 8 cups watermelon, cut into 1 inch cubes

2 cups blueberries

1/2 cup feta cheese

fresh basil (2-3 leaves, rough chopped)

fresh mint (2-3 leaves, rough chopped)

Dressing:

2Tbsp raw honey

2 Tbsp olive oil

juice from 1 lime

1/2 tsp salt

Combine watermelon, blueberries and crumbled feta cheese in a large bowl.  Add dressing on top. Mix. Sprinkle herbs on top. Serve immediately.

Recipe:  the farm stand

Breakfast Hash

1 ( 20 oz)  Simply Potatoes hash browns (Oh Brian Brand, in the refrigerator section, near the eggs in the supermarket)

1 Tbsp olive oil

6 green bell pepper rings (about 1 inch circles)

salsa

6 eggs

parmesan cheese 

green onion, chopped (for garnish)

salt and pepper

Spray a 9x13 baking dish with nonstick spray.  Spread hash brown potatoes in the pan and mix with 1 Tbsp olive oil.  Bake in a 375 degree oven for 10 minutes.  Stir it around and then bake it another 10 minutes.

Remove from oven.  Place 6 bell pepper rings on top of hash browns.  Add 1 Tbsp of salsa inside on rings.  Crack an egg into each ring.  Sprinkle 1 tsp Parmesan cheese.  Bake in a 375 degree oven for 15-20 minutes until eggs are set.  Garnish with green onions and salt/pepper. Serve.

Recipe:  the farm stand

Crispy Almond Chicken

 chicken thighs, cut into 2 inch pieces

1 Tbsp soy sauce

1 egg

1 tsp ginger, grated

1 garlic clove, grated

1 green onion, chopped (for garnish)

8 oz shiitake mushrooms, stemmed and cut into slices

flour (for dredging the chicken)

1/1/4-1/3 cup sliced almonds, toasted

1 1/2 cups chicken stock

1 Tbsp oyster sauce

1 tsp dark soy sauce

1/4 tsp white pepper

1 tsp sesame oil

1 Tbsp corn starch combined with 1 Tbsp cold water to make slurry

bed of sliced lettuce (to lay the finished chicken to plate)

1.  Marinate the chicken pieces in a large bowl with soy sauce and egg.  Set aside.

2.  In a dry skillet toast the almond slices for about 4 minutes. Set aside.

3.  In a skillet or air fryer, dredge the marinated chicken pieces in flour and fry until golden brown. Set aside.

4.  In a Cast Iron Skillet combine 1 Tbsp vegetable oil and saute the ginger and garlic for 30 seconds. Lower the heat and add the sliced mushrooms, cook for 2-3 minutes.  Stir together. Add the chicken stock, oyster sauce, dark soy sauce, white pepper and sesame oil.  Add the slurry mixture to thicken sauce. Mix all together.  

5.  To a bed of lettuce on a serving plate add the cooked chicken and top with the sauce.  Sprinkle with toasted sliced almonds and sliced green onions.  Serve.

Recipe:  Flolum

 

Baked French Toast

 8 bread slices

3 large eggs

2 tsp brown sugar

1/2 tsp cinnamon

1 Tbsp vanilla

1/4 tsp salt

2 Tbsp melted unsalted butter

1 cup milk

 

In a large bowl combine the eggs, brown sugar, cinnamon, vanilla and salt. Mix together well using a whisk.  Add the butter and milk.  Mix.  

In a 13x18 baking sheet with sides spray it with nonstick spray.  Pour in the batter to cover the bottom of the pan.  Lay down the bread slices and then flip over to coat both sides. 

Bake in a 425 degree oven for 10-15 minutes (lowest rack position) The bottoms should be browned.  Move it up to the broiler for 1-4 minutes (top rack position), watching carefully.

Remove from oven.  Flip over each french toast so the steam from broiling softens the bread.  Serve with a pat of butter and syrup.

Recipe:  Americans Test Kitchen

Crab-Stuffed Mushrooms

 3.5 oz lump crab meat

2 oz part-skim mozzarella

1 clove garlic, minced

1 Tbsp green onions, finely diced

1 Tbsp red bell pepper, finely diced

1 Tbsp grated Parmesan cheese

1/4 tsp ground black pepper

1/4 tsp diried dill weed

1 1/4 cups mushroom caps

Preheat the oven to 375 degrees.  Remove stems from mushrooms and wash and dry the caps.  Place stem-side up in a rectangular glass dish that has been sprayed with Pam.

In a small bowl, combine crab meat, mozzrella, garlic, green onions, bell pepper, black pepper and dill weed in a small bowl.  Stir gently to combine, trying to avoid breaking up the lumps of crab as much as possible.  

Fill the mushroom caps with the mixture, pressing it firmly into the caps, and mounding it on top.  Sprinkle Parmesan cheese over the stuffed mushrooms.  Bake for 20-25 minutes in the preheated oven until the tops are lightly browned and the cheese has melted.

Oven Roasted Asparagus with Garlic and Parmesan Cheese

asparagus, washed, dried, snapped

olive oil

garlic, minced

Parmesan cheese

kosher salt

pepper

 

Using a baking dish with sides add ingredients and mix together with the asparagus.  Separate each asparagus piece before roasting.  Bake for 8-10 minutes.

 

Recipe:  favorite family recipes 

Tuna Salad Sandwich

 2 (5 oz) cans Albacore Tuna, break up into chunks

1-2 matchstick carrots, grated or finely chopped

1 rib celery, finely chopped

1/4 red onion, finely chopped

parsley, finely chopped

lemon , zest and juice

3-4 Tbsp mayonaisse

Mix ingredients all together.  Spread onto bread/rolls served with lettuce and tomato slices.

Recipe:  the suburban soapbox

Healthy Tuna Salad

10 oz Albacore Tuna

1 stalk celery, minced

2 Tbsp onion, minced

1/2 cup plain Greek yogurt

1/2 avocado, sliced

1 tsp lemon juice

2 tsp whole grain dijon mustard

1/2 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

 

Combine all ingredients. Serve and refrigerate.

 

Recipe:  Stay at home chef

 

Egg in a Hole

 1 slice of bread

1 Tbsp butter

1 egg

salt and pepper

1.  Using a biscuit cutter or the rim of a glass, press a hole in the enter of the slice of bread.

2.  Heat a skillet over medium-low heat and melt in the butter.  When the butter is all spread out, place the sice of bread in the skillet and crack the egg straight into the center of the hole.

3.  Cook until the egg sets  bit on the bottom, 30 to 45 seconds.  Sprinkle the egg with salt and pepper.  After about a minute, flip it over with a spatula and salt and pepper the other side.

4.  Move the toast a round in the skillet, soaking up all the butter.  Let it cook until the yolk feels soft.  You should have golden brown toast, white (not browned/burned) whites, soft unbroken yolk).

Recipe:  Pioneer Woman

Lazy Dazy Oatmeal Cake

 1 cup quick oats

1 1/4 cups boiling water

1 cup granulated sugar

1 cup brown sugar

1/2 cup butter, room temperature

2 eggs

3/4 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups all-purpose flour ( can use self rising flour but then omit salt,baking soda, and baking powder)

Bring water to a boil and add oatmeal.  Set aside and soak at least 10 minutes.  Combine butter and sugars in stand mixer until creamy.  Add eggs and vanilla.  Add cinnamon, nutmeg, salt, baking soda and baking powder.  Mix well Add soaked oatmeal.  Add flour 1/2 cup at a time.  Pour in well-greased 9x13 cake pan.  Bake in a 350 degree oven for 40-50 minutes until golden brown and toothpick comes out clean.  Ice with Lazy Dazy Icing.

Lazy Dazy Icing:

3/4 cup butter

3/4 cup packed brown sugar

1/3 cup half and half or canned cream

1 1/2 tsp vanilla

1/2 cup flaked coconut

1/2 cup chopped (toasted) pecans

 

In a saucepan melt butter on simmer.  Add sugars and cream.  Bring to a very slow boil on medium/low.  Do not rush sugar to melt.  Add granules, they must be melted before bringing to a full boil.  Once sugar melts turn up heat and bring to a full boil.  (cover with a lid for the first minute so the sugar granules will not be left on the side of the pan).  Take off lid and using a clean dry spatula stir while boiling for 2 more minutes.  Add pecan and coconut, mix well.  Ice the cake (in the cake pan) immediately.  Place the cake in the oven on low broil until icing is bubbly and golden brown.  Take out and serve. 

Recipe:  Collard valley cooks

Banana Pancakes

1 1/4 cups butter milk

1 1/2 cups all-purpose flour

1 Tbsp granulated sugar

1 tsp baking soda

1/4 tsp salt

3 Tbsp unsalted butter, melted

2 large eggs

1 tsp vanilla

2 medium bananas, mashed (1 cup)

2 Tbsp olive oil divided, to saute 

1.  In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.  Make a well in the center.

2.  Mash banana with a fork until a chunky apples sauce consistency.

3.  In a second bowl, combine wet ingredienets:  buttermilk, eggs, vanilla, mashed bananas and melted butter.  Whisk to combine.

4.  Pour wet ingredients into dry ingredients and whisk just until combined.  Do not over whisk, the batter should be lumpy.

5. Preheat griddle to medium heat (350 degrees) .  Grease your griddle with 1 Tbsp olive oil.  Scoop batter 1/4 cup at a time onto your greased pan at least an inch apart.

6.  Cook about 2 minutes per side.  Use a spatula to flip pancakes when bubbles start to pop on the surface.  Add more oil as needed and cook remaining batches and serve warm.             

Makes 12

 

Recipe: Natasha's Kitchen               

German pasta

 Rotini noodles

pkg bacon, cut up and cooked

Swiss cheese, grated

Maggi seasoning

Cook noodles according to pkg directions. Combine with bacon and Swiss cheese.  Sprinkle Maggi on top to season.  Mix together and Serve.  

Chicken Pot Pie Bubble Up Casserole

 2 1/2 cups Rotiseere chicken, cut up and shredded

1 cup sour cream or plain yogurt

1 tsp minced garlic

1 (26 oz)  cream of chicken soup or 3 small cans 

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt and pepper

1 1/2 cup frozen vegetables, peas and carrots

1 cup frozen corn

1 cup shredded cheddar cheese

2 Tbsp milk

1 (16 oz) can Grand Biscuits, cut into small pieces (quarters)

melted butter

 

Preheat the oven to 350 degrees.  Spray a 9x13 in casserole dish with nonstick spray.  Place chicken in the bottom of the dish.  Combine sour cream, minced garlic, cream of chicken soup, onion powder, garlic powder, salt, pepper, frozen vegetables, cheddar cheese and milk.  Mix in pan until well combined. Place a small piece of biscuit and push into the mixture on top.  Leave a little space between biscuits.  Brush biscuits with melted butter. Cover with foil and bake in a 350 degree oven for 20 minutes.  Take off the foil and continue baking for 20 more minutes.  Serve.  

Recipe:  Catherine's Plates

Fudge Bottom Ice Cream Dessert

 3 egg yolks, slightly beaten

2 cups graham cracker crumbs

3 egg whites

1/3 cup butter, melted

1 qt chocolate mint ice cream

3/4 cup nestle chocolate chips (6 oz)

3/4 cup butter

1/2 cu powdered sugar

1.  Combine graham cracker crumbs and 1/3 melted butter and then press into bottom of a 9x13 inch pan.

2.   Melt chocolate chips, add 3/4 cup butter and cool.

3.  Add powdered sugar andslightly beaten egg yolks.  Whisk the yolks. 

4.  Beat egg whites until fluffy and fold into chocolate mixture.

5.  Spread on top of crumb mixture and freeze for 2 or 3 hours

6.  Soften ice cream and then spread on top of chocolate mixture.

7.  Sprinkle graham cracker crumbs on top.

8.  Return to freezer until ice cream is set again.

Can be made a few days before you want to serve.  Let cool in pan and then remove.

Recipe:  Connie Seacreast

Pork Schnitzel

 4 boneless pork steaks (loin, shoulder or cutlets)

salt and pepper

1/2 cup all-purpose flour

2 larage eggs, beaten

3/4 cup plain bread crumbs

corn oil or other neutral cooking oil

fresh lemon slices

fresh parsley

mushroom sauce (recipe below)

Pound meat with a meat pallet to 1/4 inch thickness. (needs to be very thin). Season with salt and pepper.  Heat 1 inch of oil in a skillet to 330 degrees.  Take one piece of pork and dredge in flour, dip into the egg and then throughly coat with bread crumbs.  Bread one at a time, don't bread all the pieces at once.  Only bread adn add pieces that will all fit into your skillet.  

Fry about 3 minutes, flip and fry 3 minutes on the other side.  The schnitzel should be floating in the oil to achieve the pillowy crumb.  Remove from oil and drain on paper towels.  lat up and add 1 lemon slice to each schnitzel with a sprig or parsley.  Alternative serving idea is to top with a rich mushroom sauce (below)

Mushroom Sauce:

3 Tbsp salted butter 1 small onion, chopped 

1/2 lb sliced mushrooms

2 Tbsp flour

2 1/2 cups beef stock

black pepper, to taste

1/4 cup heavy cream, room temperature

Add butter to a skillet, melt and add the onion and mushrooms.  Saute for 8 minutes.  Add flour to make a roux, cook for 2 minutes, stirring occasionally.  Whisk in the beef broth and pepper to taste.  Let cook until thickened, about 5 minutes, swirl in the cream.  Remove from heat. Serve over Schnitzel.

German Cream Dressing for Salad:

1/2 cup heavy whipping cream

4 tsp fresh lemon juice

4 tsp granulated sugar

In a small dish combine the heavy cream, lemon juice and sugar, whisk to combine.  Drizzle over lettuce greens of your choice, romaine lettuce, butter lettuce and fresh garden tomato

Sweet Potato Bites

 2 medium sweet potatoes, peeled and cut into 1 inch cubes

1 tsp salt

3-4 Tbsp vegetable oil

 

Coating Mix:

1/3 cup granulated sugar

1 Tbsp cinnamon

 

Mix sugar and cinnamon in bowl large enough to toss cooked and browned sweet potato bites in.  ( Do this first so it's ready when bites come out of the skillet; they need to be put in sugar mixture right out of the pan in order for them to be coated well)

Fill large pot with water and bring to a boil; add 1 tsp salt; add sweet potato cubes.  Cook until almost done (this won't take long; maybe 4 to 5 minutes).  Remove and drain.

Add enough oil to large nonstick skillet to cover bottom of pan; heat on medium heat; add about half of the sweet potato cubes; brown on all sides; takes about 4 minutes; make sure you turn them so they don't burn;remove and add to sugar/cinnamon mixture immediately; toss so they're coated on all sides.   Repeat with remaining sweet potato cubes.

 

Carrot Donuts

 1 cup chopped carrots

1 egg

2 Tbsp oil

2 Tbsp water

1/4 cup sugar

Mix together in a blender. Put mixture in a large bowl. Add:

3/4 cup flour

1 tsp baking powder

Mix well.  Take a spoonful of batter and fry in a skillet of oil.  When golden brown on all sides they are done.  Take out and set aside.  

In a small bowl combine 4 Tbsp of sugar, 1 tsp cinnamon and mix well.  Coat each donut with the cinnamon/sugar.  Serve.

Braised Chuck Roast with Round Dumplings

 chuck roast (flat or low, so it fits in pan)

dried parsley

dried basil

salt and pepper

garlic powder

flour

olive oil

1 celery rib, sliced

1 carrot, sliced

1 garlic clove, sliced 

Worcestershire sauce (5 shakes)

beef broth or chicken

water

5 carrots, chopped

8 small red potatoes, leave the skin on, chopped

1 small onion,cut into large pieces

 

1. To a small skillet on the stove add dried parsley and dried basil for a few minutes.  You want to bring out the flavor but watch it so it doesn't burn. 

2.  Sear the roast in a nonstick large Dutch oven with olive oil.  Season both sides with salt, pepper, garlic powder, and flour.  When browned, flip over to brown the other side and even the edges.

3. After roast is completely seared put in celery, carrot, garlic clove, Worcestershire sauce and beef broth. Add the dried herbs (parsley/basil) on top of roast and cover add enough water to cover the roast.  Put on lid and simmer on low for 3-4 hours, until meat is tender enough to separate with a fork. 

4.  Meanwhile, prepare the vegetables by chopping them.  Add to the Dutch oven  in the last hour.  You can strain the cooking bits if you want to a smoother broth).  Simmer.During the last hour add the vegetables. and the dumpling to cook.

5.  Mix up either Southern Biscuits (from a box) or German Dumplings (from a box) and follow the package directions, using some broth from the Dutch oven as needed.  Form the dumplings into circles (like meatballs) as big or little as you want. Drop the dumplings into roast broth.  Add more water if needed.    Put on the lid, turn down the heat to a low simmer.  Add salt, pepper and parsley.  Put back on lid and cook dumplings about 20 minutes until cooked on the inside.  Serve roast, dumplings and vegetables by pouring broth over all for great flavor.  

Recipe:  Collard Valley Cooks

 

 

Lemon Blueberry Bread

 Makes 1 loaf

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup lemon juice and zest of 1 lemon

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk, room temperature or 1/2 cup plain Greek Yogurt

1 1/2 cups all-purpose flour

1 cup fresh blueberries, wash and dry well with a towel, (for 1 few hours even)

11/2 tsp baking powder

1 tsp salt

1.  Butter a loaf pan with a brush or spray with nonstick spray.  Place a parchment paper on the bottom and flip it over with butter. Preheat oven to 350 degrees.

2.  In a stand mixer beat the butter to soften. In a small bowl combine the sugar and the lemon zest and juice.  Mix together with a fork to get rid of clumps. Add to the butter and mix on medium/high speed  until light and fluffy. Add 1 egg at a time and beat after each one.  Add vanilla.   

3.  In a small bowl combine blueberries and 2 Tbsp of flour, gently mixing together.  Toss well.

4. In another bowl add the flour, baking powder and salt.  Stir.  Into the mixer beat the flour and the milk or yogurt alternating in batches until all combined.  

5.  Fold in the blueberry/flour mixture by hand using a spatula or wooden spoon.  Pour into a loaf pan.  Bake in a 350 oven for 55-65 minutes.

Glaze:

2 Tbsp granulated sugar

1-2 Tbsp freshly squeezed lemon juice

Heat together in a small saucepan or in the microwave.  Poke the top of the cooled bread with a tooth pick all over so the glaze seeps down.  Pour or brush the entire top.  Let it cool somewhat in the pan for 30 minutes or pour on with a spoon back and forth over the top of the cooled bread. Serve.  Store in the refrigerator or freeze it.

Recipe:  joy of baking

Homemade Funnel Cakes

4-6 cups of oil

2 eggs

 2 3/4 cups milk

1/2 stick melted unsalted butter

1 tsp vanilla

3 cups all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/4 tsp sea salt

powder sugar, for topping

 In a pot with sides add 4-6 cups of oil heat on medium-low. In a bowl add eggs, milk, butter and vanilla, Whisk it vigorously.  Set aside.  In a separate bowl, add all-purpose flour, sugar,baking powder and sea salt.  Mix together .  Add the dry into the wet in batches (thirds) and whisk inbetween each.  Should be no lumps, like a thin pancake batter. 

Can use a funnel to pour into oil or get a squeeze bottle (16 oz), cut the opening a little bit bigger.  Temperature of oil should be 375 degree. Squeeze batter into the oil in a circle shape.  Will cook in about 90 seconds, turn and cook another 30 seconds.  Remove onto parchment paper.  Serve with a generous amount of powdered sugar.

Recipe:  Chef Billie

Strawberry and Rhubarb Pie

 Crust:

1 2/3 cup flour

1 Tbsp sugar

1 tsp salt

2 sticks butter, cold, break into small cubes

1/2 cup cold water 

In a bowl combine flour, sugar and salt. Add butter cubes.  Using a pastry blender or your hands break up the butter into the flour mixture to combine the butter through out.  Add the cold water.  Stir and knead.  Fold into 1/3 and fold into 1/2. Cut in half, one for the bottom and the other for the pie top.  Roll out onto a floured surface until a 10x15 rectangle. Place into a pie dish. Rest for 2 hours or overnight. 

Filling:

2 1/2 cups Rhubarb, cut into 1/2 inch cubes

2 1/2 cups strawberries, cut into 1/2 inch cubes

1/4 cup corn starch

1 cup sugar

1/4 tsp salt

In a bowl combine all filling ingredients and pour into pie crust.  Can make a lattice top to pie ( cut into strips) or just a crust, cutting slits for air to escape while baking.  Brush on an egg wash on top.  (1 eggs, 1 Tbsp water).  Bake in a 425 degree oven for 30 minutes.  Then turn down the temperature to 350 degrees for another 30 minutes. 

Recipe:  Emmymade

Crepes

 2/3 cup flour

1/2 tsp salt

2 large eggs

1 cup milk

In a bowl add the flour, salt, beaten eggs, and slowly add the milk.  Use be a thin pancake consistency.  Heat a skillet to medium heat with 1/2 Tsp butter.  Pour in 1/4 cup batter and tilt the pan to cover the entire bottom of the pan.  Cook side and then flip to cook the other side. Should be golden brown on each side.  Butter the pan inbetween each crepe.  Makes 5 large or 10 small.

Serve with nutella, strawberries with whipped cream.  Can fold into thirds or into fourth (like a triangle)

Recipe:  stay at home chef

Chocolate Yogurt Cake

 1 cup all-purpose flour

1/2 cup unsweetened cocoa 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 large eggs, room temperature, whisked

1 cup plain Greek yogurt, room temperature

1 1/2 tsp vanilla

1/2 cup oil

1 cup sugar

 

Preheat oven to 350 degrees.  In a large bowl mix the dry ingredients, flour, cocoa, baking powder, baking soda and salt. In another bowl mix the wet ingredients, eggs, yogurt, vanilla, oil and sugar.  Mix the wet into the dry ingredients.  Whisk and stir together.  Pour into a cake pan (8 inch cake pan or spring form pan).  and spread evenly. Spray with nonstick spray or oil.  Place a parchment paper into pan covered with oil.  Bake at 350 degrees for 35-45 minutes.  Cool.  

Glaze:

3 oz semisweet chocolate

 2 Tbsp butter 

1 Tbsp honey

Put water in a saucepan over the stove, like a double boiler.  Water should be simmering.  In a bowl inside the pan add the chocolate, butter and honey.  Mix well.Take off heat and set aside.  It will thicken up.  Pour the glaze over the cake. Top with chocolate sprinkles.

Recipe:  joy of baking

Fried Eggplant

 3 eggplants, remove skin and cut into small cubes

salt and pepper

2-3 Tbsp buttermilk

2/3 cup self rising cornmeal

1/3 cu flour

In a large bowl mix all ingredients.  Mix together with hands to coat well.  Place in a cast iron skillet on high with 1 inch oil, cook the chopped eggplant until golden brown.  Cook in batches to not crowd the pan.  

Note:  Use the same method for okra, zucchini, squash, fried green tomatoes.

Recipe:  Brenda Gantt

Shoepeg Corn Salad

1 pint cherry tomatoes, halved

2 green peppers, diced

2 cucumbers, diced

3 (15 oz) cans Shoepeg corn

Dressing:

1 cup sour cream

1/2 cup mayo

1 tsp celery seed

1 tsp salt and pepper

2 Tbsp white vinegar

In a large bowl combine the vegetables.  Pour in the dressing.  Mix well to combine.  Chill at least 2 hours. Serves 12

Recipe:  mostly homemade mom

Mexican Wedding Cake

 2 cups sugar

2 tsp baking soda

2 cups flour

2 eggs

 1 tsp vanilla 

1 (20 oz) can crushed pineapple

3/4 cup chopped pecans or walnuts

In a large bowl mix the dry ingredients and then add the wet.  Mix with a wooden spoon.  Pour into a 9x13 pan and bake in a 350 degree oven for 35 minutes.  After baking poke holes in the cake using a toothpick to help the frosting go down into the cake. 

Frosting:

1/2 stick (1/4 cup) butter

8 oz cream cheese, softened

1 3/4 cu powdered sugar

1 tsp vanilla

Using an electric mixer combine butter and cream cheese.  Add the powdered sugar slowly.  Lastly add the vanilla. Spread the frosting over the cake to the edges.  Sprinkle chopped pecans on top.  Serve.

Recipe: Glo's Country Kitchen

Asian Green Bean Casserole

 8 oz canned sliced mushrooms

1/2 cup chopped onion

1 (5 oz) can sliced water chestnuts, drained

3/4 cup butter, melted

1/3 cup flour

1 tsp salt

1/2 tsp pepper

1 cup milk

2 cup cheddar cheese, shredded

2 tsp soy sauce

1/8 tsp tabasco sauce

2 lbs frozen french cut green beans

1 (14 oz) can french fried onions

1.  Drain mushrooms, Reserve liquid.

2.  Saute onion, mushrooms and water chestnuts in 1/2 cup butter.

3.  Melt remaining butter for cheese sauce then whisk in flour, salt and pepper, gradually add milk and 1/2 cup of mushroom liquid.  Stir until smooth then add cheese, soy sauce, and tabasco.

4.  Partially cook beans.

5.  Place alternate layers of bean, veggies, and cheese sauce in baking dish

6.  Bake at 350 degrees for 15 minutes, remove sprinkle with onions and bake 10 minutes longer.

Recipe:  Connie Seacrest

Chilled Bleu Grapes

 8 oz cream cheese, softened

4 oz Bleu cheese,crumbled

1/2 lb seedless green grapes, washed and patted dry

1/2 cup pecan, very finely chopped 

Combine cream cheese and Bleu cheese; blend completely  Form a small ball of the cheese mixture, flatten between palms of hands, and form around each grape.  Roll grapes in the chopped pecans to coat, and place in a flat casserole dish.  When all the grapes are made, cover dish and refrigerate until serving time.

Waldorf Salad

 2 cups diced apples, unpeeled

2 tsp lemon juice

3 Tbsp light mayonnaise

2 Tbsp milk

1 cup diced celery

1/4 cup raisins

Toss apples with lemon juice in a medium bowl.

Mix mayonnaise and milk until smooth.  Add remaining ingredients and mayonnaise mixture to apples.  Toss to coat.

Mandarin Cottage Salad

 2 cups low fat cottage cheese

2 pkg (3 oz) each sugar-free orange flavored gelatin

1 cup whipped topping 

8 oz vanilla fat free yogurt

1 can (11 oz) mandarin oranges, in juice, drained

1 can (8 oz) crushed pineapple, in juice, drained

Mix cottage cheese, gelatin, whipped topping, and yogurt in a medium bowl.  Add fruit and mix well.

Cover and refrigerate until serving.

Fruit Cocktail Salad

 1 can ( 15 oz) fruit cocktail, in juice

1 small package (3 oz) sugar-free raspberry flavored gelatin

1 cup applesauce, unsweetened

1.  Drain fruit cocktail reserving the juice.  Add water to the juice to equal 1 cup.  Bring to a boil.

2.  Dissolve gelatin in the boiling water/juice mixture.  Add remaining ingredients.  Chill until set.

Cucumbers with Onions and Sour Cream

 2 Tbsp sour cream

1 1/2 cups sliced cucumber, not peeled

1/2 red onion, sliced very thin and cut into quarters (1/2 cup)

1/8 tsp ground black pepper

1/8 tsp salt 

1.  Mix sour cream, cucumber, and onion.  Add seasonings.

2.  Refrigerate to chill thoroughly.

Mexican Cornbread

 1 can (15 oz) cream style corn

1/2 cup egg substitute  (equal to 2 eggs)

1 cup yellow cornmeal

3/4 cup milk

3 Tbsp canola oil

1/2 tsp baking soda

1/2 tsp salt (optional)

1 can (4 oz) diced green chiles

2 oz (1/2 cup) grated cheddar cheese

1.  Preheat oven to 400 degrees.

2.  Mix all ingredients in a medium bowl.  Pour into an 8x8 inch pan that has been sprayed with nonstick cooking spray.

3.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Chocolate Cream Pie

 frozen pie crust, bake according to pkg, prick with fork on the bottom, let cool

4 eggs (separate the whites from the yolks), set aside (yolks for the pudding/whites for the meringue)

1 cup sugar

3 Tbsp corn starch 

2 heaping Tbsp cocoa powder

1 cup evaporated milk

4 egg yolks

1 cup water

1 tsp vanilla

2 Tbsp butter

 

Meringue:

1 tsp cream of tarter

1/2 cup sugar

 

In a large bowl mix together the sugar, corn starch and cocoa powder.  Add the milk, egg yolks, and water.  Whisk together well.  Microwave for 3 minutes.  Whisk again very well.  Microwave again for 2 minutes.  Whisk again.  Add the vanilla and 2 Tbsp butter.  Whisk again.

Pour into prebaked, cooled pie crust.  In a medium bowl add cream of tarter, egg whites and whip with an electric mixer, adding sugar as you mix.  Stiff peaks should form. Gently spread on top of pie, creating peaks with the spatula.  Bake in a 350 oven for 20 minutes. Serve.

Recipe: Collard valley cooks

Pork Medallians

 pork tenderloin, cut into small pieces and flattened with a meat mallet

salt and pepper

fresh sage

fresh rosemary

oil

butter

In a pan add oil and butter.  Add the sage and rosemary until flavorful. Season pork pieces with salt and pepper.  Sear in pan with herbs for 3-4 minutes on each side. Remove and set aside.  Add more butter to the skillet,melt and pour on top of finished pork.  Serve.

Recipe:  Live with Kelly and Ryan, Thanksgiving show

Orange Cheesecake Bars

 For Crust:

2 cups flour

1 cup sugar

1 cup butter, softened and unsalted

For the Filling:

2 (8 oz) softened cream cheese

1/4 cup sugar

2 eggs

1 tsp vanilla

1 (20 oz) can mandarin oranges, drained

For the Topping:

2 cups sweetened shredded coconut

2 Tbsp melted butter

1. Preheat oven to 350 degrees.  Mix all crust ingredients inside a 9x13 inch pan. Can use a pastry blender. Press with your hands to the edges to form a crust.  Bake at 350 degrees for 20 minutes. Cool.

2.  Make the cream cheese mixture by combining all ingredients in a  large bowl. Fold in the mandarin oranges.  Pour into the cooled baked crust pan.

3.  In a small bowl combine the coconut and melted butter.  Sprinkle on top. Cover with foil and bake for 20 minutes.  Take off the foil and bake for another 20 minutes.  Serve.

Recipe:  the buttered home

Peach Cobbler

 1 cup self rising flour

pinch of salt

1 cup sugar

1 cup milk

1/2 cup melted butter

2 cups sliced peaches, (15 oz can)

In a large bowl sift the flour, salt and sugar.  Add the milk and melted butter.  Mix well.  Will be like pancake batter.  Spray a 9x13 pan and pour in the batter.  Gently spoon the peaches on top of the batter evenly. (not the juice).  Do not mix or stir.  Sprinkle some sugar on top of the peaches.  Bake in a 350 degree oven for 1 hour.  It will be bubbly and golden brown. Serve.

Recipe:  The buttered home

Perfect Baked Potato

 4-6 Russet Potatoes

1/2 cup water

2 Tbsp salt

4 oz goat cheeese

2 Tbsp olive oil

2 Tbsp parsley

1 Tbsp shallots or green onions

1/2 tsp lemon zest

salt and pepper

 

1.  Poke 6 holes with a fork into each potato.  Make a brine to dip the potatoes into by mixing in a bowl 1/2 cup water and 2 Tbsp salt. Dip potatoes into brine for a few seconds and place on a baking sheet with a rack.  Bake in a 450 degree oven for 45 minutes to 1 hour.  

2.  Take out potatoes from oven. Brush on vegetable oil (not butter).  Return to the oven for 10 minutes.

3.  Meanwhile, make a topping for the potatoes by adding to a bowl, goat, olive oil, parsley, shallots, lemon zest, salt and pepper.  Mix together.  

4.  Remove the potatoes after 10 minutes and immediately cut open potatoes.  Serve with a pat of butter and the topping ( if desired).

Recipe: from American Test Kitchen

Shrimp Pasta Salad

 8 oz elbow macaroni noodles

4 stalks celery, chopped small

1/2 red or green bell pepper, diced

1/4 small onion, diced

2 cups small salad shrimp, cooked

For dressing:

1 cup mayonnaise

2 Tbsp sour cream

2 tsp distilled white vinegar

1 1/2 tsp granulated sugar

3/4 tsp celery seed

1/4  tsp ground mustard

1/4 tsp salt 

1/4 tsp ground black pepper

1.  Cook macaroni noodles al-dente according to package instructions.  Drain and rinse under cool water, drain again and transfer to a large bowl.

2.  Add celery, pepper, onion, and shrimp and stir to combine.

3.  In a separate bowl, whisk together dressing ingredients (mayonnaise, sour cream, vinegar, sugar, celery seed, ground mustard, salt, and black pepper).  Taste test and add more salt or pepper as needed.

4.  Pour dressing over macaroni mixture and stir well until all ingredients are coated with dressing.  Cover shrimp macaroni salad and refrigerate at least one hour (preferably overnight) for the flavor to fully develop before serving.  Always stir before serving.

Notes:

Often able to find cooked small "salad" shrimp in the frozen section.  Typically i toss these right into the salad frozen and when I go to sere the next day the shrimp has thawed and I just need to stir before serving.  If you choose to thaw the shrimp first, do not drain.  Alternatively you may cook/steam or use larger cooked shrimp, just coarsely chop the shrimp into small pieces.  When my grandmother makes this recipe, she just uses a single (undrained) tin of tiny shrimp.

Serves 8

Homemade Southern Chicken and Dumplings

 1/2 cook chicken, shredded (can use rotisserie chicken)

2 cups self rising flour

1/3 cup shortening

salt and pepper

1/2 cup chicken broth

4 cups water

4 cups chicken broth

 

1.  Cook and shred chicken.

2.  In a bowl combine flour and shortening.  Use a pastry blender to mix. Should be pea size.  Add salt and pepper.  Add 1/2 cup chicken broth and mix together with fork. 

3.  Lightly flour counter surface.  Press dough into a mound, turning and folding while it form together. Use a floured rolling pin and form a circle turning and flipping so it doesn't stick.  Should be 1/8 of an inch.  Use a pizza cutter and into long ribbons and back the other way. Cutting into small squares.

4.  Meanwhile, in a large pot of 4 cups water and 4 cups chicken broth to boil. Drop into boiled water all at once.  Stir to make sure they separate.  Let them cook. 

5.  Add shredded chicken to pot of dumplings.  Lower heat to simmer and stir every once and a while to make sure dumplings don't stick.  Serve.  (Can serve with vegetables or cook vegetables in the pot also)

( can half or double the recipe easily if needed)

Recipe:  the buttered home

Strawberry and Banana Sherbet

1 qt strawberries, smashed

4 bananas, smashed

1/2 cup sugar

1 cup orange juice

3 Tbsp lemon juice

2 cups milk

4 ice cube trays

 

Mix all ingredients in a bowl and pour into ice cube trays.  Freeze.  To serve, put a few into a serving glass.

 

Recipe:  Martha Stewart

Skillet Brownies

 1/4 cup flour

1 tsp baking powder

1/4 tsp salt

1 stick (1/4 lb) unsalted butter

 4 oz semi sweet chocolate chips

1 1/2 oz unsweetened chocolate

2 extra large eggs

1 1/2 tsp vanilla

1/2 cup plus 1 Tbsp sugar

1/2 cup chocolate chips mixed with 1 Tbsp flour (flour helps the chips from sinking)

 

Sift together in a bowl the flour, baking powder and salt.  Set aside. 

Over a bowl of simmering water melt the butter, semi sweet chocolate chips and unsweetened chocolate.  Set aside and cool completely.

Add chocolate mixture to the flour mixture. Stir in the eggs, vanilla, sugar and the chocolate chips.  

Pour into small cast iron skillets (3 1/2 inch individual portions). Bake at 350 degrees for 25 minutes.  It will be hot and gooey.  Serve with a scoop of ice cream.

Recipe:  Ina Garten

Lemon and Basil Linguine

 refrigerated linguine pasta or boxed (save 1 cup of pasta water to add to noodles)

1/4 cup olive oil

2 cloves garlic, sliced

1/4 cup heavy cream

1/4 cup fresh lemon juice

pinch of salt and pepper

basil

1/2 cup Parmesan cheese

lemon zest

 

In a skillet saute the garlic in the olive oil for 2 minutes.  Add the heavy cream, lemon juice, salt, pepper, basil, lemon zest and Parmesan cheese.  Simmer.  Add sauce to noodles. Add pasta water if needed to mix well.   Sprinkle Parmesan cheese and black pepper to garnish.  

Can add shrimp or chicken for more protein.

Recipe:  Paula Dean

 

 

Pasta Salad with Vegetables

 Wagon wheel pasta

1 cup frozen edamame

1/2 cup carrots, chopped

1 head broccoli florets

1/4 cup red wine vinegar

1 tsp sugar

 salt and pepper

1/4 cup oil

1/4 cup mayo

cherry tomatoes, halved

1 cup shredded mozzarella cheese

 

Cook the pasta in a pot of boiling water. (Cook it 3 minutes less than the pkg directions).  Add edamame, carrots and broccoli and cook for 3 minutes in the pot with the pasta.  Drain and cool to stop the cooking process.  

Make the dressing by  adding the vinegar, oil, sugar, salt, pepper and mayo in a mason jar.  Top with a lid and shake it to combine. 

In a large bowl combine the pasta with vegetables and mix with the dressing.  Add the tomatoes and cheese.

Serve. Can add chicken if you want to have a protein.

Recipe:  Paula Dean

 

Shrimp Salad

 1 lb shrimp, peeled and deveined

1 lemon, quartered

1/2 cup celery, finely chopped

3 Tbsp red onion, minced

2 tsp lemon juice

salt and pepper, to taste

1/2 cup mayonnaise

1 tsp Dijon mustard

1 1/2 Tbsp fresh dill, chopped, plus more for garnish

1.  Bring a pot of salted water to a boil.  Add the quartered lemon.

2.  Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.  Transfer the shrimp to a bowl of ice water to stop the cooking process..

3.  Drain the shrimp then pat dry.

4.  Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl.  Toss gently to coat.

5.  Garnish with additional fresh dill and serve, or cover nd refrigerate for up to 1 day.

Serving 4

Meatloaf

Meatloaf:

2 lbs of 85% ground beef

1 egg

1 tsp salt

1/2 tsp ground pepper

1/4 cup ketchup

1/4 cup crushed can whole tomatoes

20 individual Saltine crackers, crushed

1 large onion, caramelized (recipe below) 

Bread bed

3 slices of white bread for baking

 

Glaze:

1 cup ketchup

3 Tbsp light brown sugar

 

Caramelized Onion Recipe:

1 very large onion, peeled and sliced

2 Tbsp butter

2 tsp sugar

3 tsp water

To a skillet, melt the butter over medium-high heat, add the onions and let them cook for 2 minutes before stirring.  Stir and cook until onions turn light brown.  Add water and sugar, continue to cook, stir and chop until the onions are dark brown, caramelized and sticky.  Remove from heat, let cool to room temperature before using in the meatloaf.

Preheat oven to 350.

Add all of the meatloaf ingredients to a stand mixer fitted with the paddle attachment.  Mix for 1 minutes.  Dump the meatloaf mixture out onto a sheet of waxed paper. Divide the meat in half and shape into two loaves.

Line a cookie sheet with sides with parchment paper.  Using 1 and 1/2 slices of bread, make two "bread beds" for each loaf to lay on.  Add the loaves to the bread beds.

In a small bowl mix the glaze ingredients.  Add a generous portion to each loaf  Bake for 1 hour or until loaf is done in the middle.  Check your loaf at 45 minutes for doneness.  It perfectly fine to cut one in half to check doneness.  Add more glaze as desired during the baking time. Serve with mashed potatoes and vegetables.  

Makes 2 Meatloafs

Recipe:  the farm stand

Sweet and Sour Chicken

 4 chicken breasts (about 2 lbs)

1/2 cup corn starch

1/2 cup all-purpose flour

1 tsp salt

1 tsp pepper

2 large eggs

vegetable oil for frying

Quick Sweet and Sour Sauce:

3/4 cu brown sugar

2 Tbsp ketchup

1/4 cup rice vinegar

2 Tbsp soy sauce

2 Tbsp corn starch

1 cup pineapple juice

1.  Cut the chicken into bite sized pieces.

2.  Put the cornstarch, flour, salt, and pepper in a shallow bowl.  Put the eggs in a separate bowl.

3.  Add oil into a pan so that it is at least 2 inches deep.  Heat the oil over medium heat.  The amount of oil used is based off of how large your pan is.  If using a smaller circumference pan, you will need to do multiple batches and you may need to add oil througvout the process.

4.  Work in small batches, dip the chicken into the egg and then toss the chicken in the cornstarch mixture.  Add the coated chicken into the hot oil and brown the chicken on all sides.  Once sides are all browned and chicken is safely cooked, move to a paper towel lined pan to drain off any excess oil.

5.  Continue working in small batches until all chicken is cooked.  Add extra oil if needed.  Make the sauce.

Quick Sweet and Sour Sauce:

1.  For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan.  Pour in pineapple juice and whisk to combine.

2.  Bring to a simmer over medium-high heat.  Once simmering, sauce will thicken.  Remove from heat and pour over the cooked chicken when ready to serve.

3.  Canned pineapple chunks and bit size pieces of bell pepper are optional but if adding them in, add 1/2 cup of chunk pineapple and 1 cut up bell pepper into the sauce once it is finished simmering.

Notes:

Best is sauce is poured onto the chicken once ready to serve.  Popular additions are pineapple chunks and slices of green bell pepper.  Serve over rice.

Recipe: stay at home chef

Fried Apples

 3 1/2 Tsp salted butter

 4 medium apples, cored adn siced in 3/4 slices

pinch of salt

1/4 cup sugar

1 tsp ground cinnamon

1/2 cup apple butter

2 Tbsp milk

1 tsp cornstarch

In a skillet over medium-high heat, melt the butter;  Add the apples.  Saute for 2 minutes.  Sprinkle with the salt and add the sugar and cinnamon.  Stir to combine and continue to cook for 6-8 minutes or to the desired softness of the apples.  In a small bowl, whisk together the apple butter, milk and cornstarch.  Stir into the apples and let cook for 30 seceonds or until slightly thickened.  Remove from heat and let cool until warm.  Serve as a side dish or as a dessert.  

Recipe:  the farm stand

Pineapple Dip

 2 (8 oz) cream cheese, softened

1 (20 oz) can crushed pineapple, drained very well ( push down to get all the juice out)

8 oz shredded sharp cheddar cheese

2 Tbsp powdered sugar

Mix in an electric mixer for 5 minutes to combine and get smooth.  Serve with crackers.

Recipe:  Brenda Gantt

Sheet Pan Lemon Butter Shrimp

 3 lemons, thinly sliced

1 1/2 lbs shrimp

1/2 cup butter, melted

1 (0.7 oz) pkg Italian seasoning

On a baking sheet in a single layer place the lemon slices covering the entire pan.  Place 1 shrimp on top of each lemon slice.  Pour the melted butter and seasoning over the shrimp, turning to get both sides. Bake in a 350 degree oven for 13-15 minutes.

Scalloped Cabbage

 1 small to edium head or caabbage, rough chopped

1 sleeve of Saltine crackers, cruched (40)

12-14 slices American cheese

salt and pepper

milk

Preheat oven to 350 degrees.

Bring a pot of wataer to a boil, add the chopped cabbage and cook until just tender, about 5 minutes.  Drain.

Using a 9x9 baking dish, add a thin layer of crushed crackers.  Add a layer of cabbage, season with salt and pepper.  Add half of the cheese slices.  Repeat and save a few crackers for the top.  Start pouring milk around the edge of the dish until it's 1 inch from the top.  Bake for 40-50 minutes.  

Remove from oven and let rest for 10 minutes before serving.

Recipe:  the farm stand

Picnic Pasta Salad

 1/2 cup mayo

1/2 cup Greek yogurt

1 Tbsp honey

2 Tbsp apple cider vinegar

salt

basil, tarragon, dill (total 1/2 cup)

1/2 cup celery, chopped

1/2 cup fennal, chopped

1/2 cup little pickles, chopped

1/4 cup capers, rough chop

2-3 small tomatoes, chopped or red bell pepper, chopped (for color)

bow tie pasta

Cook and cool pasta.  In a large bowl mix all ingredients.  Serve cold.

Recipe:  Giada

Spaghetti Aglio E Olio (garlic and oil)

 1 lb spaghetti noodles

3/4 cup extra virgin olive oil

1/2 cup chopped fresh parsley

10-12 garlic cloves, sliced

1 tsp crushed red pepper

1 tsp black pepper, to taste

1/2 cup Pecorino Romano, to taste

1.  In a large pot with rolling boiling water with salt cook the noodles.  Drain.

2.  Put oil in a large skillet on low/medium heat.  Add garlic and cook until it just starts to brown.  Add red pepper and black pepper.  Add a scoop and 1/2 of pasta water to garlic/oil skillet.  Mix.  Add parsley and salt.  Pour over noodles and stir well.  Add more parsley and some cheese.  Top with black pepper.  Stir and serve.

Recipe: Italian Grandma Gina

Southern Potato Salad

 3 lbs potatoes, peeled and cut into bite size pieces

1/2 red onion, small diced

2 celery ribs, small diced

1/2 cup bread and butter pickles, diced

6 hard boiled eggs, diced

2/3 cup mayo

2 Tbsp yellow mustard

2 tsp sugar

1/2 tsp paprika

salt and pepper

chives or green onions, for garnish

In a large pot with a rolling boil potatoes in a salted pot for 6 minutes.  Drain potatoes or even put in an ice bath to stop the cooking.  In a bowl add all the ingredients and mix well.  Serve cold.

German Potato Salad

 3 lbs yukon potatoes, cut into slices, leave skin on or use small potatoes

1 yellow onion, medium diced

4-6 strips of bacon, cut in small pieces

3/4 cup beef stock

1/3 cup white wine vinegar

salt and pepper

2 Tbsp chopped parsley

1.  In a pot of boiling water with salt add potatoes and cook for 4 minutes. Drain.

2.  Cook bacon until crispy.

3.  In a skillet with remaining bacon grease add onions.  Add potatoes to slightly brown. 

4.  Add beef stock, white wine vinegar, salt, pepper, parsley and cooked bacon.  

5.  Serve hot or cold.

Carrot Salad

 3 cups shredded carrots

1/2 cup pineapple tidbits

1 cup raisins

1 cup mayo

 2 Tbsp sugar

apples, chopped (optional)

celery, chopped (optional)

Mix together and refrigerate. 

Orange Dreamsicle Salad

 1 can (15 oz) mandarin oranges, drained

2 boxes orange jello

2 cups boiling water

2 cups orange sherbet

Mix together jello and boiling water until well dissolved and combined.  Add sherbet.  Mix in.  It will melt.  Add mandarin oranges.  Pour into an 8x8 dish.  Refrigerate for 1 hour.

Sauted Green Beans

lb of green beans

2 Tbsp oil

1/4 cup water

ginger

red pepper flakes

 brown sugar

 fish sauce

soy sauce

vinegar 

In a skillet heat the oil and saute the green beans  for 3 minutes.  Not touching them.  They will brown.  Add water to skillet to steam and put the lid on. 

Make a center space by pushing the green beans to the sides of the skillet and in the center add more oil, ginger, red pepper flakes for 30 seconds.  Add brown sugar, fish sauce and soy sauce.  Cook together, mixing. Turn off the heat and a little vinegar. 

Chicken Chow Mein or Chicken Lo Mein

 1 1/2 lb chicken breast, cut into bite size pieces

1/2 cup shredded green cabbage

3 shredded carrots

1/4 cup oyster sauce

3 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp cornstarch

1/4 cup chicken broth

2 cloves garlic, minced

2 tsp minced ginger

noodles (dried Chow Mein, Dried Lo Mein or refrigerated Yakisoba noodles)

1 tbsp sesame oil

In a small bowl make the sauce.  Add teh oyster sauce, soy sauce, sesame oil, cornstarch, chicken broth, garlic and ginger. Set aside.

In a Wok heat 1 Tbsp sesame oil and cook diced chicken. Season chicken with salt .Cook until browned.  Add 1/2 cup shredded green cabbage, 3 shredded carrots. Add the sauce. Add in noodles.  Mix well.  Top with green onions. Serve.

Recipe:  stay at home chef