Friday, August 16, 2013
Beazell's Hush Puppies By Beazell's Hush Puppies
There is just something about eating a good ole fried hush puppie that reminds me of my Momma's famous Fish Fry gatherings! She always made some hush puppies for me! My Momma would be proud of these!
Beazell’s Hush Puppies
2 cups Yellow Corn Meal
1 cup All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Beazell’s Cajun Seasoning
1 large Onion (very finely diced)
2 Eggs (slightly beaten)
1 cup Buttermilk
2 cloves Garlic (minced)
2 tablespoon Bacon Fat (melted)
Vegetable oil for frying
Combine dry ingredients, then add diced onion. In another bowl, combine eggs, buttermilk, garlic and melted bacon fat. Stir wet ingredients into dry ingredients just until combined. Do not overmix. Let this mix rest for about 10 minutes. Fry rounded teaspoonfuls in oil preheated to 360 degrees. The cooking process is fast, about 1 - 2 minutes. As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown). It helps to put a pasta strainer on top of them at this point to keep them submerged. Drain on papertowels.
Beans and Ham By Granny's Favorite Cookbooks
Beans and Ham
2 cups dry kidney or pinto beans
1 quart stewed tomatoes with juice
3 tomatoes, chopped
1 cup carrots, sliced thin
1 sweet pepper, diced
3 stalks celery with tops, sliced thin
1 shallot or medium onion, chopped
2 cups ham, chopped
2 tsp salt
Pepper to taste
2 Tbsp parsley flakes
1/2 tsp thyme
Soak beans overnight in water. Next day, rinse; cover with hot water with 4 chicken bouillon cubes or cover with chicken stock; cook four hours in Crockpot or slow cooker on high.
Add remaining ingredients; cook 2 to 3 more hours or until done. Serves 12
2 cups dry kidney or pinto beans
1 quart stewed tomatoes with juice
3 tomatoes, chopped
1 cup carrots, sliced thin
1 sweet pepper, diced
3 stalks celery with tops, sliced thin
1 shallot or medium onion, chopped
2 cups ham, chopped
2 tsp salt
Pepper to taste
2 Tbsp parsley flakes
1/2 tsp thyme
Soak beans overnight in water. Next day, rinse; cover with hot water with 4 chicken bouillon cubes or cover with chicken stock; cook four hours in Crockpot or slow cooker on high.
Add remaining ingredients; cook 2 to 3 more hours or until done. Serves 12
Baked Ham By Karen's Kreative Cooking
BAKED HAM
Yield: 6-8 servings, with leftovers
1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice
Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.
Place ham in roasting pan face-down. With a good sharp knife score the skin in "checkerboard" fashion. On each "square" push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve
Yield: 6-8 servings, with leftovers
1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice
Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.
Place ham in roasting pan face-down. With a good sharp knife score the skin in "checkerboard" fashion. On each "square" push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve
Best Ever Sugar Cookies
BEST SUGAR COOKIES EVER!
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.
SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.
SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!
Baked Canned Spaghetti Sauce By Granny's Favorite Cookbooks
Basic Canned Spaghetti Sauce.....
Basic Canned Spaghetti Sauce
2 quarts stewed tomatoes, see note below
3 cups sliced mushrooms, optional
2 cups sliced black olives, optional
3 cloves garlic, minced
2 tsp oregano, crushed
1 bay leaf, crushed
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper
1/2 tsp red pepper, crushed
1 Tbsp dried parsley
1 Tbsp celery leaves, minced
1 cup tomato paste
2 cups water
Combine all in a large stainless steel kettle and simmer 2 hours, stirring often until desired consistency. Ladle into hot sterile pint jars, wipe rim, seal with hot sterile lids and rings. Process in gentle boil water bath 30 minutes. Let cool until morning, label and store in cool, dark place until ready to use. Makes about 7 pints
To serve 6 to 8 people: brown one lb. lean hamburger; add 3 or 4 pints spaghetti sauce; simmer together for 2 hours to blend all flavors together. Serve over cooked spaghetti noodles and top with grated Parmesan cheese.
Note: Granny’s stews her tomatoes with chopped celery and sweet onions or shallots.
Basic Canned Spaghetti Sauce
2 quarts stewed tomatoes, see note below
3 cups sliced mushrooms, optional
2 cups sliced black olives, optional
3 cloves garlic, minced
2 tsp oregano, crushed
1 bay leaf, crushed
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper
1/2 tsp red pepper, crushed
1 Tbsp dried parsley
1 Tbsp celery leaves, minced
1 cup tomato paste
2 cups water
Combine all in a large stainless steel kettle and simmer 2 hours, stirring often until desired consistency. Ladle into hot sterile pint jars, wipe rim, seal with hot sterile lids and rings. Process in gentle boil water bath 30 minutes. Let cool until morning, label and store in cool, dark place until ready to use. Makes about 7 pints
To serve 6 to 8 people: brown one lb. lean hamburger; add 3 or 4 pints spaghetti sauce; simmer together for 2 hours to blend all flavors together. Serve over cooked spaghetti noodles and top with grated Parmesan cheese.
Note: Granny’s stews her tomatoes with chopped celery and sweet onions or shallots.
Country Skillet By Hillbily Recipes
Country Skillet
6 slices of bacon cut in 2 inch pieces
1/4 cup chopped Green Bell Pepper
6 Cups cooked Potatoes, Cubed
2 TB Finely chopped onion
1/2 cup shredded cheddar cheese
6 eggs, slightly beaten
Salt and Pepper
In a heavy skillet, cook the bacon over moderate heat until crisp.
Remove Bacon and drain setting off 3 TB drippings.
Heat drippings in the pan until sizzling.
Add Bell Pepper, Onion, and Potatoes
Cook, stirring gently until Potatoes are browned.
Sprinkle shredded cheese and stir until melted. Add the eggs and cook, stirring gently until the eggs are set. Season with salt and pepper. Sprinkle on crumbled bacon and serve!
6 slices of bacon cut in 2 inch pieces
1/4 cup chopped Green Bell Pepper
6 Cups cooked Potatoes, Cubed
2 TB Finely chopped onion
1/2 cup shredded cheddar cheese
6 eggs, slightly beaten
Salt and Pepper
In a heavy skillet, cook the bacon over moderate heat until crisp.
Remove Bacon and drain setting off 3 TB drippings.
Heat drippings in the pan until sizzling.
Add Bell Pepper, Onion, and Potatoes
Cook, stirring gently until Potatoes are browned.
Sprinkle shredded cheese and stir until melted. Add the eggs and cook, stirring gently until the eggs are set. Season with salt and pepper. Sprinkle on crumbled bacon and serve!
Thursday, August 15, 2013
Classic Egg Salad Sandwich By Karen's Kreative Cooking
Classic Egg Salad Sandwich
Serves: 3
Ingredients
6 hard boiled eggs, peeled
¼ cup + 1 Tablespoon Dukes Mayonaise
½ teaspoon dijon mustard
½ Tablespoon dill relish
½ Tablespoon sweet relish
1 Tablespoon parsley
½ teaspoon onion powder
salt and pepper, to taste
paprika (optional)
4 slices of bread
lettuce, tomato, red onion (optional)
Instructions
Mash eggs in a large bowl
Stir in mayonnaise
Stir in the rest of the ingredients.
Taste and adjust seasoning to your liking.
Season with salt and pepper to taste (I didn’t add any salt since I used dill relish)
Spread onto a piece of bread and top with paprika and/or lettuce, tomato, and red onion if using.
Serves: 3
Ingredients
6 hard boiled eggs, peeled
¼ cup + 1 Tablespoon Dukes Mayonaise
½ teaspoon dijon mustard
½ Tablespoon dill relish
½ Tablespoon sweet relish
1 Tablespoon parsley
½ teaspoon onion powder
salt and pepper, to taste
paprika (optional)
4 slices of bread
lettuce, tomato, red onion (optional)
Instructions
Mash eggs in a large bowl
Stir in mayonnaise
Stir in the rest of the ingredients.
Taste and adjust seasoning to your liking.
Season with salt and pepper to taste (I didn’t add any salt since I used dill relish)
Spread onto a piece of bread and top with paprika and/or lettuce, tomato, and red onion if using.
Chocolate Chip Cookies By Granny's Favorite Cookbooks
Chocolate Chip Cookies
1 cup brown sugar
1 cup sugar
3 sticks butter, soft (1 ½ cups)
2 tsp vanilla
3 eggs, beaten
5 cups flour, sifted
1 1/2 tsp baking soda
1 tsp salt
1 cup nuts, chopped
4 cups chocolate chips
Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.
Drop by small cookie scoop onto baking sheet and bake 8 to 10 minutes. Makes 5 dozen cookies
1 cup brown sugar
1 cup sugar
3 sticks butter, soft (1 ½ cups)
2 tsp vanilla
3 eggs, beaten
5 cups flour, sifted
1 1/2 tsp baking soda
1 tsp salt
1 cup nuts, chopped
4 cups chocolate chips
Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.
Drop by small cookie scoop onto baking sheet and bake 8 to 10 minutes. Makes 5 dozen cookies
Broccoli Cauliflower Salad By Tina Charlene
Broccoli Cauliflower Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, salt and pepper to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, salt and pepper to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.
Apple Bread Pudding By Grannys Favorite Cookbooks
Apple Bread Pudding....
Apple Bread Pudding
8 eggs (egg substitute can be used)
4 cups milk or cream
2/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
4to 5 cups dry apple bread cubes
2/3 cup cranberry raisins
Beat together eggs, milk, sugar, cinnamon, vanilla and salt.
Place bread cubes in 10x10 baking dish. Sprinkle craisins over bread. Pour egg mixture over all. Bake at 325 degrees F. for 40 to 60 minutes or until knife inserted comes out clean. Cool slightly. Serve warm with vanilla sauce (see below). Serves 8 to 10
Vanilla Sauce
1 cup heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp cornstarch
1 Tbsp water
Bring cream, sugar and vanilla to a slow boil over medium heat. Do not burn. Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened. May be made ahead, refrigerated and later warmed in microwave. Topping for Bread Pudding.
Apple Bread Pudding
8 eggs (egg substitute can be used)
4 cups milk or cream
2/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
4to 5 cups dry apple bread cubes
2/3 cup cranberry raisins
Beat together eggs, milk, sugar, cinnamon, vanilla and salt.
Place bread cubes in 10x10 baking dish. Sprinkle craisins over bread. Pour egg mixture over all. Bake at 325 degrees F. for 40 to 60 minutes or until knife inserted comes out clean. Cool slightly. Serve warm with vanilla sauce (see below). Serves 8 to 10
Vanilla Sauce
1 cup heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp cornstarch
1 Tbsp water
Bring cream, sugar and vanilla to a slow boil over medium heat. Do not burn. Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened. May be made ahead, refrigerated and later warmed in microwave. Topping for Bread Pudding.
Bean and Polish Sausage Soup By Granny's Favorite Cookbooks
BEAN AND POLISH SAUSAGE SOUP
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water
Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.
Baked Rotini in Meat Sauce By Welcome Home
Baked Rotini in Meat Sauce
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil, garlic powder, and oregano to suit your tastes. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
Baked Buffalo Chicken Wontons By Tina Charlene
Baked Buffalo Chicken Wontons
Ingredients:
2 shredded chicken breasts (you can use left over chicken, or rotisserie)
1/2 -3/4 cup hot sauce or favorite wing sauce
1/4 cup diced scallions
1 package of wonton wrappers
Your favorite blue cheese or ranch dip/dressing
Olive Oil for brushing
water for sealing
Directions:
Preheat oven to 350.
In a bowl with fork or your clean fingers shred your chicken. Toss with scallions and sauce. Set aside
To assemble, brush the sides of your wontons wrappers with water. Place a tbs of chicken filling in the center.
Raise all four corners together and pinch and seal shut.
Brush each finished wanton with oil.
Bake for about 15 minutes or until wantons are golden brown
Tuesday, July 16, 2013
Baked Chicken Chimichangas with Green Sauce Recipe By Karen's Kreative Cookin
Baked Chicken Chimichangas with Green Sauce Recipe:
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream
Directions:
-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream
Directions:
-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more
Bacon Wrapped Shrimp Poppers By Foodie Tv
Fresh jalapeno peppers, medium to large size (you’ll be cutting each pepper in half, so get enough peppers to make 4 or more halves per person)
Cream cheese (room temperature or softened in microwave)
Bacon (regular sliced, not thick)
Frozen, raw shrimp (defrosted)
Preheat oven to 375° F.
Cut each jalapeno in half (lengthwise) & cut off stem. Remove the seeds and white membranes (which are loaded with capsaicin which can taste too hot) with a small spoon or paring knife.
Fill the pepper halves with cream cheese, leveling it off with the edges of the jalapeno. This is one ingredient with which you can get creative. You can mix in any kind of shredded cheese with the cream cheese and/or any spice that you like (garlic, cumin, etc.).
Just be sure to keep whatever cheese you’re using level with the edges of the pepper, or you’ll end up with a bubbled-over mess after they’ve cooked.
Remove the shells from the shrimp & slice each shrimp in half. These shrimp peel easily as they come already deveined. Just continue slicing through the deveined area to create two pieces.
Place one shrimp-half on top of each cheese-filled pepper half. You can omit this ingredient if you have a seafood-hater in your crowd like we do. I usually offer both plain and shrimp-filled when I make these for parties.
Cut the bacon slices into halves or thirds, depending on how large your peppers are or if using shrimp. The bacon needs to be long enough to wrap around the entire length of the pepper. You can use a toothpick to secure the bacon if you’re worried about it shriveling up and falling off, but I haven’t had much trouble with this in the past and find it unnecessary. If you wrap it snugly (starting at the underside of the top of the pepper) in a diagonal fashion with no overlap, the bacon should cover the pepper & shrimp pretty well. A half slice of bacon works perfectly for the larger peppers.
Bake the poppers on a rack that fits into a rimmed cooking sheet. They should take anywhere from 15-25 minutes to cook, depending on how hot your oven cooks. Check them frequently to avoid burning the bacon. If the bacon isn’t crispy or brown enough (even though the rest of the poppers are cooked through), broil them for a couple of minutes until desired bacon doneness. If using the shrimp, they will turn pink when they are cooked through. I’ve heard of people cooking these on outdoor grills, which makes them a good appetizer choice when you need to bring a food item to a BBQ.
Buffalo Chicken Bites By Karen's Kreative Cookin
Ingredients
Directions
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10×4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
| 1 | cup finely diced cooked chicken breast |
| 4 | oz cream cheese, softened |
| ¼ | cup shredded cheddar cheese |
| 2 | Tbsp hot sauce (I used Frank's brand) |
| 2 | Tbsp ranch dressing |
| 1 | lb frozen bread dough, thawed |
Directions
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10×4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
Bacon Wrapped Stuffed Cream Cheese Chicken Breast By Kitchen to Kitche
Ingredients:
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick. Plase on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.
- Of course you can use as many chicken breasts as you need for this recipe. K
Bacon Onion Foil Packet Potatoes By Mommaw Recipes
Bacon Onion Foil Packet Potatoes
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired
Bacon Ranch Foil Packet Potatoes By Foodie Tv
Bacon Ranch Foil Packet Potatoes
3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
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3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
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Tuesday, June 25, 2013
Chicken Cakes with Enchilada Sauce By Karen's Kreative Cooking
2 Tbsp olive oil, plus add'l for frying
1/4 cup red pepper, finely diced
1/4 cup yellow pepper, finely diced
1/4 cup green onions, finely diced
2 cloves garlic, finely minced [more or less to your taste]
salt and black pepper to taste
2 [12 oz] cans fully cooked white meat chicken or 3 cups poached chicken, chopped
2 large eggs, slightly beaten
1/3 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp Italian parsley, chopped
1 Tbsp Dijon mustard
1 1/2 tsp creole or old bay seasoning
1 tsp dried tarragon
3 cups panko bread crumbs, divided
Directions:
In a stove top pan, heat 2 tablespoons of olive oil. Add the diced peppers and green onions to the pan and season with salt and pepper to taste. Saute until tender then add the minced garlic. Cook for an additional 1 minute, then remove from the heat and allow to cool slightly. [tip: If you'd like to only use red pepper, double the amount
Meanwhile, drain the chicken well and add it to a medium size mixing bowl. If using poached chicken, chop. To the mixing bowl add the lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs. Mix in the sauteed vegetables, making sure the chicken is thoroughly broken up and blended with the other ingredients. Taste and adjust the seasonings before you add the beaten egg.
Pour the panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, scoop the chicken onto the bread crumbs. This will keep the chicken cakes roughly the same size.
Flatten to your desired thickness genlty turning to coat the chicken cake on all sides
Put the chicken cakes onto a pan, then place into the refrigerator to chill for 30 minutes before cooking. This will help the chicken cakes hold together while frying. You can make these cakes, thick or thin, your preference.
Remove from the refrigerator, then brown over medium high heat in a non stick pan coated with olive oil. Cook for 3-4 minutes on each side depending on the thickness. Serve hot with the remoulade sauce. Yield: 8 chicken cakes
For the remoulade sauce:
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce
Directions:
Place all of the ingredients in a bowl and mix until smooth. Chill until serving. Yield: approximately 2/3 cup
1/4 cup red pepper, finely diced
1/4 cup yellow pepper, finely diced
1/4 cup green onions, finely diced
2 cloves garlic, finely minced [more or less to your taste]
salt and black pepper to taste
2 [12 oz] cans fully cooked white meat chicken or 3 cups poached chicken, chopped
2 large eggs, slightly beaten
1/3 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp Italian parsley, chopped
1 Tbsp Dijon mustard
1 1/2 tsp creole or old bay seasoning
1 tsp dried tarragon
3 cups panko bread crumbs, divided
Directions:
In a stove top pan, heat 2 tablespoons of olive oil. Add the diced peppers and green onions to the pan and season with salt and pepper to taste. Saute until tender then add the minced garlic. Cook for an additional 1 minute, then remove from the heat and allow to cool slightly. [tip: If you'd like to only use red pepper, double the amount
Meanwhile, drain the chicken well and add it to a medium size mixing bowl. If using poached chicken, chop. To the mixing bowl add the lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs. Mix in the sauteed vegetables, making sure the chicken is thoroughly broken up and blended with the other ingredients. Taste and adjust the seasonings before you add the beaten egg.
Pour the panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, scoop the chicken onto the bread crumbs. This will keep the chicken cakes roughly the same size.
Flatten to your desired thickness genlty turning to coat the chicken cake on all sides
Put the chicken cakes onto a pan, then place into the refrigerator to chill for 30 minutes before cooking. This will help the chicken cakes hold together while frying. You can make these cakes, thick or thin, your preference.
Remove from the refrigerator, then brown over medium high heat in a non stick pan coated with olive oil. Cook for 3-4 minutes on each side depending on the thickness. Serve hot with the remoulade sauce. Yield: 8 chicken cakes
For the remoulade sauce:
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce
Directions:
Place all of the ingredients in a bowl and mix until smooth. Chill until serving. Yield: approximately 2/3 cup
Chicken Bombs By Karen's Kreative Cooking
CHICKEN BOMBS
Ingredients
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce-I used Sweet Baby Ray's
Directions
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4” thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish bakin
Ingredients
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce-I used Sweet Baby Ray's
Directions
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4” thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish bakin
BLT Dip By Now Your Cooking
BLT Dip
Ingredients:
1 pound bacon, cooked, drained, crumbled, and divided
2 (8-ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Fontina cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons Dijon mustard
salt & pepper to taste
1 1/2 cups chopped seeded tomatoes
1 cup shredded Iceberg lettuce
Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb)
Directions:
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 1⁄2 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.
Ingredients:
1 pound bacon, cooked, drained, crumbled, and divided
2 (8-ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Fontina cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons Dijon mustard
salt & pepper to taste
1 1/2 cups chopped seeded tomatoes
1 cup shredded Iceberg lettuce
Toasted bread rounds, crackers, or pita chips (I’m crazy about Stacy’s Pita Chips, Parmesan Garlic & Herb)
Directions:
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 1⁄2 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.
Baked Chicken Balls By Karen's Kreative Cooking
3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).
* I accidentally added a heaping tablespoon of the tomato paste into the meatball mixture the first time I made it, and ended up liking it better than without it. I’d use the tomato paste on top too. It’s good both places
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).
* I accidentally added a heaping tablespoon of the tomato paste into the meatball mixture the first time I made it, and ended up liking it better than without it. I’d use the tomato paste on top too. It’s good both places
Sunday, June 16, 2013
Baked Fried Chicken By Granny's Favorite Cookbooks
Baked Fried Chicken
Olive oil or shortening
Buttery flavored crackers or saltines
1 tsp. salt
Pepper to taste
Olive oil
2 lbs. boneless chicken breast, 4 to 6
Preheat oven to 400 degrees. Grease heavy baking sheet with shortening or olive oil.
Crush crackers in food processor into crumbs. In a shallow dish combine crumbs, salt and pepper.
Brush both sides of chicken with olive oil; roll in crumb mixtures; place on prepared baking sheet.
Bake 20 to 25 minutes or until no longer pink in center, about 170 degrees F.
Variations:
Use flavored olive oil for the brushing of the chicken
Use Buttermilk with an egg, whipped together for dipping in place of olive oil; then roll in crumbs
Add Grated Parmesan cheese to the crumb mixture
Add dried parsley to crumb mixture
Add garlic powder to crumb mixture
So many wonderful ways to make this old favorite…make your own family favorite today!
Olive oil or shortening
Buttery flavored crackers or saltines
1 tsp. salt
Pepper to taste
Olive oil
2 lbs. boneless chicken breast, 4 to 6
Preheat oven to 400 degrees. Grease heavy baking sheet with shortening or olive oil.
Crush crackers in food processor into crumbs. In a shallow dish combine crumbs, salt and pepper.
Brush both sides of chicken with olive oil; roll in crumb mixtures; place on prepared baking sheet.
Bake 20 to 25 minutes or until no longer pink in center, about 170 degrees F.
Variations:
Use flavored olive oil for the brushing of the chicken
Use Buttermilk with an egg, whipped together for dipping in place of olive oil; then roll in crumbs
Add Grated Parmesan cheese to the crumb mixture
Add dried parsley to crumb mixture
Add garlic powder to crumb mixture
So many wonderful ways to make this old favorite…make your own family favorite today!
Biscuits and Hamburger Gravy By Granny's Favorite Cookbook
Biscuits and Hamburger Gravy
For biscuits:
½ Tsp salt
2 cups flour
1 Tbsp. Baking Powder
1/3 cup soft butter
¾ cup milk
For biscuits blend flour, baking powder and butter until crumbly. Add milk, blend (¼ more milk for drop biscuits, drop by heaping Tbsp onto baking sheet). Roll out biscuits and cut in shapes. Bake on a baking sheet at 400 degrees F for 10 minutes or until golden brown on top.
For Gravy:
½ cup butter (1 stick)
¼ cup flour
salt and pepper to taste
1 cup milk
hamburger or sausage (optional)
For Gravy fry crumpled hamburger or sausage in frying pan until not pink in the middle, remove meat and set aside, drain out all but a Tbsp of fat and put butter into frying pan and melt until bubbling . Whip together milk, flour and spices until foamy. Add to melted butter stirring constantly, add meat if using. Bring to a boil stirring constantly for 5 minutes or until gravy starts to thicken. Remove from heat and set to cool. Gravy will thicken while cooling. Pour over biscuits and serve. Serves 4
For biscuits:
½ Tsp salt
2 cups flour
1 Tbsp. Baking Powder
1/3 cup soft butter
¾ cup milk
For biscuits blend flour, baking powder and butter until crumbly. Add milk, blend (¼ more milk for drop biscuits, drop by heaping Tbsp onto baking sheet). Roll out biscuits and cut in shapes. Bake on a baking sheet at 400 degrees F for 10 minutes or until golden brown on top.
For Gravy:
½ cup butter (1 stick)
¼ cup flour
salt and pepper to taste
1 cup milk
hamburger or sausage (optional)
For Gravy fry crumpled hamburger or sausage in frying pan until not pink in the middle, remove meat and set aside, drain out all but a Tbsp of fat and put butter into frying pan and melt until bubbling . Whip together milk, flour and spices until foamy. Add to melted butter stirring constantly, add meat if using. Bring to a boil stirring constantly for 5 minutes or until gravy starts to thicken. Remove from heat and set to cool. Gravy will thicken while cooling. Pour over biscuits and serve. Serves 4
Baked Beans with a Bang By Karen's Kreative Cooking
Baked Beans with a BANG
8 slices bacon (diced small)
1/2 yellow onion (diced)
2 cloves garlic (diced)
1/2 jalapeño (diced) no ribs or seeds unless you want them
2 cans pork and beans (16 oz)
1/2 Cup ketchup
1/4 Cup brown sugar packed
1 tsp mustard
1 tsp Worcestershire
1 Tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp season salt
1/4 to 1/2 tsp cayenne
Put diced bacon in small skillet and cook until cooked soft.
Add onion and jalapeño to bacon grease. Right before they are done add garlic. Let cook a couple of minutes. I drained most of the grease off.
Spray 9 X 13 rectangular cake pan with Pam. Empty pork and beans with juice. Add cooked bacon pieces. Add onion, jalapeño, and garlic.
Add all spices and mix well.
Cook uncovered (350 F)for 45 minutes.
Stir and cook about 15 more minutes.
They will still be juicy.
I didn't have bell pepper but if I had I would have used 1/2 a bell pepper and treated it like the onion.
Also really great with 1/2 to 1 pound of ground beef. High quality 90/10.
Perfect side dish to some grilled pork chops or chicken.
Fan submitted recipe and pic, thank you Patricia S
Bacon Wrapped Jalapeno Popper Stuffed Chicken By Karen's Kreative Cooking
Bacon Wrapped Jalapeno Popper Stuffed Chicken
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
Preheat the oven to 400 F
Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
Bake in the oven until cooked, about 25-35 minutes
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
Preheat the oven to 400 F
Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
Bake in the oven until cooked, about 25-35 minutes
Bacon Cheddar Ranch Pull Apart Bread By Kitchen to Kitchen
Bacon Cheddar Ranch Pull Apart Bread
From Slow Roasted Italian
1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!
Adapted from Sargento
The variations to this are simply endless. I will be trying new twists to this all summer long.
Bacon Ranch Foil Pocket By Foodie Tv
Bacon Ranch Foil Packet Potatoes
3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
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3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
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Bakred Sweet and Sour Chicken By Karen's Kreative Cooking
Baked Sweet and Sour Chicken
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes
Saturday, May 25, 2013
How to Boil Crawfish like we do in Louisina By Now Your Cookin
How to boil Crawfish like we do in Louisiana, Cajun Style !
There are many variations of Cajun boiled crawfish, but this is the most common and the best boiled crawfish recipe I've used. The average man will eat about 5-7 lbs of boiled crawfish. Women eat 3-5 lbs. Don't worry about cooking too much. Boiled crawfish will keep overnight in a cold ice chest or fridge, assuming you have any leftovers. Just don't freeze them.
Ingredients for Cajun Boiled Crawfish:
1 (30-to-40 pound) sack of live Louisiana Crawfish. Ask for "Select" or medium sized ones. No one likes tiny boiled crawfish.
1-2 boxes of salt for purging
Water
5 lb sack of small onions, peeled
8 oz. Ground Cayenne Pepper
2 (1 pound) boxes/sacks of Zatarain's Crawfish/Shrimp/Crab Boil Seasoning ( I also use one small bottle of the liquid crab boil, along with about 6 of the small pouches.)
Whole mushrooms ( optional...but common)
8 to 10 lemons, sliced in half
Smoked sausage, cut into large pieces
10 lb sack Small red or new potatoes, unpeeled
10 to 15 ears of fresh corn on the cob - shucked and cut in halves
6-8 heads of garlic, split in half
And most anything else you want to add to the flavor of the water.
Step 1: Use a large pot, as a turkey frying pot and a hot burner such as a fish cooker.
EXCEPT for the live crawfish, fill the pot 1/2 full of water and drop in the onions, garlic, lemons, Zatarain's crawfish boil seasoning, mushrooms, cayenne pepper, and sausage, then turn the heat up, bringing it to a boil. Leave out the potatoes and corn cobs for now. DO NOT add the crawfish at this time !
Meanwhile, While your water is heating up, Purge the live crawfish. Use your garden hose and fill a few ice chests 1/3 full of fresh water. Add the salt. Now add a 10 lb bag of ice and stir it up, Carefully add the live crawfish and gently stir them a bit with a paddle. Let them sit for about 5-7 minutes. They spit up all the mud. Pour out the dirty water and rinse them until the water is reasonably clear. Dont just put the garden hose in the ice chest and let it run, allowing it to overflow, or you'll be chasing crawfish all around your back yard ! So be careful. Don't let the mudbugs sit underwater for more than a few minutes or they'll die, either. Speaking of dead ones, don't add them to your pot ! Throw them out. When the water is almost clear, then pour it all out and toss more ice on the live crawfish while still in the ice chests, keeping them cool but not frozen.
Step 2: By this time, your water should have been boiling for about 10-15 minutes. Now add the the potatoes and corn to the pot and boil for another 10 minutes. ( it's customary to drink a cold beer during this time)
Step 3: Add the live crawfish to the pot and drink another beer, allowing them to boil for 3-5 minutes after the water begins to boil again. Then IMMEDIATELY TURN OFF THE HEAT !
Now....here's a real Louisiana Cajun Crawfish boil SECRET: ADD a bag of ice to the crawfish water RIGHT after you turn the fire off. Some say it's the key to having juicy crawfish. Let the crawfish soak for 15 minutes with the fire OFF..
Step 4: While the boiled crawfish are soaking, make sure you have plenty of napkins and trash cans available. You might want some lemon slices on the table too. (Drink another beer.)
Step 5: Drain, peel and eat. Some people add more spice to them after they are cooked. I keep a container of Ball's Cajun seasoning in front of my plate. Some use a dipping sauce, and some eat them like they are. Don't eat the dead ones. Those are the ones whose tails are NOT curled. If the tail of a boiled crawfish isn't curled, he was dead before he hit the water.
Step 6: By now, you should know that drinking beer is acceptable during a crawfish boil, so you should have already drank another one or three. If not, then get to it !
There are many variations of Cajun boiled crawfish, but this is the most common and the best boiled crawfish recipe I've used. The average man will eat about 5-7 lbs of boiled crawfish. Women eat 3-5 lbs. Don't worry about cooking too much. Boiled crawfish will keep overnight in a cold ice chest or fridge, assuming you have any leftovers. Just don't freeze them.
Ingredients for Cajun Boiled Crawfish:
1 (30-to-40 pound) sack of live Louisiana Crawfish. Ask for "Select" or medium sized ones. No one likes tiny boiled crawfish.
1-2 boxes of salt for purging
Water
5 lb sack of small onions, peeled
8 oz. Ground Cayenne Pepper
2 (1 pound) boxes/sacks of Zatarain's Crawfish/Shrimp/Crab Boil Seasoning ( I also use one small bottle of the liquid crab boil, along with about 6 of the small pouches.)
Whole mushrooms ( optional...but common)
8 to 10 lemons, sliced in half
Smoked sausage, cut into large pieces
10 lb sack Small red or new potatoes, unpeeled
10 to 15 ears of fresh corn on the cob - shucked and cut in halves
6-8 heads of garlic, split in half
And most anything else you want to add to the flavor of the water.
Step 1: Use a large pot, as a turkey frying pot and a hot burner such as a fish cooker.
EXCEPT for the live crawfish, fill the pot 1/2 full of water and drop in the onions, garlic, lemons, Zatarain's crawfish boil seasoning, mushrooms, cayenne pepper, and sausage, then turn the heat up, bringing it to a boil. Leave out the potatoes and corn cobs for now. DO NOT add the crawfish at this time !
Meanwhile, While your water is heating up, Purge the live crawfish. Use your garden hose and fill a few ice chests 1/3 full of fresh water. Add the salt. Now add a 10 lb bag of ice and stir it up, Carefully add the live crawfish and gently stir them a bit with a paddle. Let them sit for about 5-7 minutes. They spit up all the mud. Pour out the dirty water and rinse them until the water is reasonably clear. Dont just put the garden hose in the ice chest and let it run, allowing it to overflow, or you'll be chasing crawfish all around your back yard ! So be careful. Don't let the mudbugs sit underwater for more than a few minutes or they'll die, either. Speaking of dead ones, don't add them to your pot ! Throw them out. When the water is almost clear, then pour it all out and toss more ice on the live crawfish while still in the ice chests, keeping them cool but not frozen.
Step 2: By this time, your water should have been boiling for about 10-15 minutes. Now add the the potatoes and corn to the pot and boil for another 10 minutes. ( it's customary to drink a cold beer during this time)
Step 3: Add the live crawfish to the pot and drink another beer, allowing them to boil for 3-5 minutes after the water begins to boil again. Then IMMEDIATELY TURN OFF THE HEAT !
Now....here's a real Louisiana Cajun Crawfish boil SECRET: ADD a bag of ice to the crawfish water RIGHT after you turn the fire off. Some say it's the key to having juicy crawfish. Let the crawfish soak for 15 minutes with the fire OFF..
Step 4: While the boiled crawfish are soaking, make sure you have plenty of napkins and trash cans available. You might want some lemon slices on the table too. (Drink another beer.)
Step 5: Drain, peel and eat. Some people add more spice to them after they are cooked. I keep a container of Ball's Cajun seasoning in front of my plate. Some use a dipping sauce, and some eat them like they are. Don't eat the dead ones. Those are the ones whose tails are NOT curled. If the tail of a boiled crawfish isn't curled, he was dead before he hit the water.
Step 6: By now, you should know that drinking beer is acceptable during a crawfish boil, so you should have already drank another one or three. If not, then get to it !
Breakfast Cupcakes By Recipes Filled with Love
BREAKFAST CUPCAKES
This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. —
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This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. —
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Cajun Boodin By Now your Cookin
Cajun Boudin
Original recipe makes 4 1/2 pounds
2 1/2 pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 1/4 cups green onions, chopped
1 cup chopped onion
1/2 cup minced celery
1 red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings
Directions
Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Original recipe makes 4 1/2 pounds
2 1/2 pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 1/4 cups green onions, chopped
1 cup chopped onion
1/2 cup minced celery
1 red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings
Directions
Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Chicken Crescent Roll Ups By Foodie Tv
Chicken crescent roll ups
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)
Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)
Roll out and separate the crescent rolls.
In each triangle,
place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.
Once you have all 8 rolled up,
place them along the bottom of a lightly greased casserole dish.
Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.
Bake for 1 hour at 350 degree
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)
Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)
Roll out and separate the crescent rolls.
In each triangle,
place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.
Once you have all 8 rolled up,
place them along the bottom of a lightly greased casserole dish.
Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.
Bake for 1 hour at 350 degree
Bacon Cheddar Ranch Pull Apart Bread By Kitchen to Kitchen
Bacon Cheddar Ranch Pull Apart Bread
1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!
Adapted from Sargento
The variations to this are simply endless. I will be trying new twists to this all summer long.
1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!
Adapted from Sargento
The variations to this are simply endless. I will be trying new twists to this all summer long.
Sunday, May 19, 2013
Granny's Homemade Split Pea Soup By Granny's Favorite Cookbooks
Granny’s Homemade Split Pea Soup
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cups diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cups diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
Cast Iron Skillet Cleaning and Seasoning Tips By Karen's Creative Cooking
Seasoning
Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.
Cleaning
A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
Tips
•Although everything from Dutch ovens to cactus-shaped cornbread pans comes in cast iron, nothing is more versatile than a basic skillet. Either a 10- or 12-inch will do.
•There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust.
•Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly.
•Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle.
•To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet.
•Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs
Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.
Cleaning
A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
Tips
•Although everything from Dutch ovens to cactus-shaped cornbread pans comes in cast iron, nothing is more versatile than a basic skillet. Either a 10- or 12-inch will do.
•There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust.
•Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly.
•Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle.
•To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet.
•Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs
Cheesy Pepperoni Twist Roll By Just a Pinch Recipes
Ingredients
| 1 | frozen bread dough or homemade is fine too |
| pepperoni slices | |
| mozzerella cheese | |
| parmesan cheese | |
| olive oil | |
| italian seasoning | |
| 1/4 c | pizza sauce or your favorite tomato sauce |
Directions
1 Allow dough to thaw for a few hours at room temperature. If it is cold out, turn oven on to 200f then open the door till it is just warm. dough should be just puffed up. I always thaw my bread dough in the plastic bag it comes in. It stays moist and doesn't dry out.
2 Roll dough out to an 11 x 11 inch square, One frozen dough make one pepperoni roll.
3 Brush dough with olive oil. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
4 Next sprinkle it with Parmesan cheese and lightly with Italian seasoning. Add a sprinkle of garlic salt (optional)
5 Roll up dough starting at one edge of the square. Place roll on baking sheet. brush some melted butter over the top.
6 Bake 375F for 15-25 minutes. The top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your hand ( the same as making bread.
7 Cool on pan till set.
Chicken and Dumplings By Granny's Favorite Cookbooks
Chicken and Dumplings
1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill
In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.
Dumplings:
1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten
Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.
Top with parsley or dill and serve.
Variation: add peas
1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill
In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.
Dumplings:
1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten
Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.
Top with parsley or dill and serve.
Variation: add peas
Apple Fritters By Granny's Favorite Cookbooks
Apple Fritters
3 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple
Preheat oil to 375 degrees F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well. Drop from teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2 minutes or until crisp and very brown. Remove from oil and drain.
Dust with powdered sugar or a mixture of sugar and cinnamon and serve.
Or drizzle with glaze: 2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.
Banana Cream Pie By Granny's Favorite Cookbooks
Banana Cream Pie
1 unbaked pie crust
3 Tbsp. cornstarch
¼ tsp. salt
1 2/3 cups water
14 oz. sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp vanilla
3 bananas
lemon juice
cool whip
In heavy saucepan, dissolve cornstarch and salt in water, stir in milk and beaten egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter, vanilla and cool slightly.
Slice bananas, dip in lemon juice and drain, set aside 1 sliced banana for top then arrange the rest on bottom of pie crust and pour fill over bananas, cover. Chill 4 hours or until set. Spread top with sliced bananas and cool whip
1 unbaked pie crust
3 Tbsp. cornstarch
¼ tsp. salt
1 2/3 cups water
14 oz. sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp vanilla
3 bananas
lemon juice
cool whip
In heavy saucepan, dissolve cornstarch and salt in water, stir in milk and beaten egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter, vanilla and cool slightly.
Slice bananas, dip in lemon juice and drain, set aside 1 sliced banana for top then arrange the rest on bottom of pie crust and pour fill over bananas, cover. Chill 4 hours or until set. Spread top with sliced bananas and cool whip
Thursday, May 9, 2013
Creamy Bacon and Cheese Dip By Foodie Tv
Creamy Bacon and Cheese Dip
Ingredients
16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)
Directions
1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.
2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).
Source: Townhouse
Ingredients
16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)
Directions
1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.
2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).
Source: Townhouse
Cheesy Potato Fries By Now Your Cookin
Cheesy Potato Fries
No matter what cheese or spices you use DONT forget to add the sour cream/ranch sauce. It makes or breaks these fries.
well, ok, the cheese is pretty important.
Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt
Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
Toppings:
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Cut potatoes into "steak french fries" size.
{I like them thicker...but that means it will also take a little longer to cook than skinny ones.}
Place on foiled baking sheet.
Drizzle with olive oil and lightly toss with tongs.
Sprinkle salts and pepper over the potatoes.
Bake 400 for 40 minutes or until fork tender
in seperate bowl mix:
sour cream, Ranch dressing and milk.
Wisk Together
on a separate platter smooth out 3/4 of the sour cream sauce.
place hot potatoes on sour cream sauce.
drizzle remaining sour cream sauce on potatoes
Sprinkle toppings.
Place under broiler for a few seconds to re-melt cheese.
It's going to be messy and delicious.
No matter what cheese or spices you use DONT forget to add the sour cream/ranch sauce. It makes or breaks these fries.
well, ok, the cheese is pretty important.
Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt
Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
Toppings:
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Cut potatoes into "steak french fries" size.
{I like them thicker...but that means it will also take a little longer to cook than skinny ones.}
Place on foiled baking sheet.
Drizzle with olive oil and lightly toss with tongs.
Sprinkle salts and pepper over the potatoes.
Bake 400 for 40 minutes or until fork tender
in seperate bowl mix:
sour cream, Ranch dressing and milk.
Wisk Together
on a separate platter smooth out 3/4 of the sour cream sauce.
place hot potatoes on sour cream sauce.
drizzle remaining sour cream sauce on potatoes
Sprinkle toppings.
Place under broiler for a few seconds to re-melt cheese.
It's going to be messy and delicious.
Bacon Wrapped Jalapeno Popper Stuffed Chicken By Kitchen to Kitchen
Bacon Wrapped Jalapeno Popper Stuffed Chicken
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
Preheat the oven to 400 F
Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
Bake in the oven until cooked, about 25-35 minutes
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
Preheat the oven to 400 F
Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
Bake in the oven until cooked, about 25-35 minutes
Cheesy Baked Dip By Foodie Tv
Cheesy Baked Dip
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips
Crab and Cream Cheese Snacks By Recipes Filled with Love
Crab & cream cheese snacks
Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Thursday, May 2, 2013
Cheese Twist Pepperoni Roll By Just a Pinch Recipes
Ingredients
Directions
1 Allow dough to thaw for a few hours at room temperature. If it is cold out, turn oven on to 200f then open the door till it is just warm. dough should be just puffed up. I always thaw my bread dough in the plastic bag it comes in. It stays moist and doesn't dry out.
2 Roll dough out to an 11 x 11 inch square, One frozen dough make one pepperoni roll.
3 Brush dough with olive oil. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
4 Next sprinkle it with Parmesan cheese and lightly with Italian seasoning. Add a sprinkle of garlic salt (optional)
5 Roll up dough starting at one edge of the square. Place roll on baking sheet. brush some melted butter over the top.
6 Bake 375F for 15-25 minutes. The top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your hand ( the same as making bread.
7 Cool on pan till set.
| 1 | frozen bread dough or homemade is fine too |
| pepperoni slices | |
| mozzerella cheese | |
| parmesan cheese | |
| olive oil | |
| italian seasoning | |
| 1/4 c | pizza sauce or your favorite tomato sauce |
Directions
1 Allow dough to thaw for a few hours at room temperature. If it is cold out, turn oven on to 200f then open the door till it is just warm. dough should be just puffed up. I always thaw my bread dough in the plastic bag it comes in. It stays moist and doesn't dry out.
2 Roll dough out to an 11 x 11 inch square, One frozen dough make one pepperoni roll.
3 Brush dough with olive oil. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
4 Next sprinkle it with Parmesan cheese and lightly with Italian seasoning. Add a sprinkle of garlic salt (optional)
5 Roll up dough starting at one edge of the square. Place roll on baking sheet. brush some melted butter over the top.
6 Bake 375F for 15-25 minutes. The top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your hand ( the same as making bread.
7 Cool on pan till set.
Less Mess Bacon By Recipes Filled with Love
Less Mess Bacon
This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.
This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jar by Kitchen to Kitchen
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!
Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
*Note. If you want the ranch to taste more like the Hidden Valley style it has been suggested you add 1 teaspoon of dried dill to the mix.
Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
*Note. If you want the ranch to taste more like the Hidden Valley style it has been suggested you add 1 teaspoon of dried dill to the mix.
BLT Pasta Salad By Foodie Tv
BLT pasta salad
7oz. rotini pasta noodles(cooked and drained)
8 slices bacon(cooked until crispy and crumbled)
1 c mayonnaise
1/4 c lemon juice concentrate(use a little less)
2 tsp sugar
2 tsp chicken flavored instant bouillon
1 lrg tomato(seeded and chopped)
1/4 cup green onions(sliced)..I used chives
4 c lettuce (thinly sliced)
Mix and enjoy
Holy Cow Cake By Foodie Tv
Holy Cow Cake
Ingredients:
Chocolate Cake Mix (your preference), baked as directed
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
1-8 oz. cream cheese, softened
12 oz. Cool Whip
Directions:
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
Ingredients:
Chocolate Cake Mix (your preference), baked as directed
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
1-8 oz. cream cheese, softened
12 oz. Cool Whip
Directions:
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
KFC Coleslaw By Now Your Cookin
KFC COLESLAW
KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
Wednesday, May 1, 2013
Oriental Fried Rice By Granny's Favorite Cookbook
Oriental Fried Rice
1 Tbsp. olive oil
½ cup onion, chopped
1 cup cold rice, cooked
1 egg, beaten
1 Tbsp. soy sauce
¼ tsp. salt
1 cup veggies
Shrimp, steamed (optional)
Diced Chicken, cooked (optional)
Cook onion in oil until tender, stirring constantly. Add rice and sauté.
Beat egg, soy sauce and salt. Add to rice mixture, stirring constantly.
Add shrimp and chicken if using.
Add chopped veggies (broccoli, cauliflower, carrots, peas, sweet peppers), cook until tender.
1 Tbsp. olive oil
½ cup onion, chopped
1 cup cold rice, cooked
1 egg, beaten
1 Tbsp. soy sauce
¼ tsp. salt
1 cup veggies
Shrimp, steamed (optional)
Diced Chicken, cooked (optional)
Cook onion in oil until tender, stirring constantly. Add rice and sauté.
Beat egg, soy sauce and salt. Add to rice mixture, stirring constantly.
Add shrimp and chicken if using.
Add chopped veggies (broccoli, cauliflower, carrots, peas, sweet peppers), cook until tender.
Jalapeno Popper Dip By Foodie Tv
JALAPENO POPPER DIP
Ingredients:
2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted
Directions:
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.
In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.
You want the top to get browned and the dip
to be heated through and bubble gently on the edges.
You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.
Ingredients:
2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted
Directions:
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.
In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.
You want the top to get browned and the dip
to be heated through and bubble gently on the edges.
You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.
Granny's Salsa By Granny's Favorite Cookbooks
Granny’s Salsa
12 quarts of fresh tomatoes, chopped
6 jalapeño peppers, seeded and chopped
4 Anaheim Chile peppers (2 green 2 red), seeded and chopped
2 large sweet onion, chopped
8 bell peppers, chopped
or use your own combination of peppers
1 large bunch cilantro, chopped
1 cup apple cider vinegar
tomato paste (this is your thickener, use as needed)
Salt and pepper Garlic powder
Wash and chop all vegetables; combine all ingredients in a 19 quart roaster oven or scale recipe down and cook in smaller portions; bring slowly to a boil (45 min. to an hour) stirring frequently to prevent sticking and then simmer 20 minutes. Fill sterile jars; wipe rim, seal with sterile lids and rings. Process in full boil water bath 25 minutes. Remove and tighten lid on jar. Let cool over night. Label and store in dark, cool place until ready to use. Makes 26 pints.
12 quarts of fresh tomatoes, chopped
6 jalapeño peppers, seeded and chopped
4 Anaheim Chile peppers (2 green 2 red), seeded and chopped
2 large sweet onion, chopped
8 bell peppers, chopped
or use your own combination of peppers
1 large bunch cilantro, chopped
1 cup apple cider vinegar
tomato paste (this is your thickener, use as needed)
Salt and pepper Garlic powder
Wash and chop all vegetables; combine all ingredients in a 19 quart roaster oven or scale recipe down and cook in smaller portions; bring slowly to a boil (45 min. to an hour) stirring frequently to prevent sticking and then simmer 20 minutes. Fill sterile jars; wipe rim, seal with sterile lids and rings. Process in full boil water bath 25 minutes. Remove and tighten lid on jar. Let cool over night. Label and store in dark, cool place until ready to use. Makes 26 pints.
Granny's Sugar Cookies By Granny's Favorite Cookbooks
Cookies:
3 cups flour
1 1/4 cups sugar
1/4 tsp salt
1 tsp baking powder
1 cup shortening
3 eggs, slightly beaten
1 Tbsp vanilla or almond extract
Preheat oven to 375° F. Sift together flour, sugar, salt and baking powder; cut in shortening with a fork. Add eggs, vanilla and mix well, chill for 30 minutes or so. Roll out a portion of dough on floured surface. Cut with floured cookie cutters. Work in left over dough into next portion and repeat. Bake 8 to 10 minutes. Cool.
Butter Cream Icing:
1 lb powdered sugar (1 1/2 cups)
3 Tbsp butter, soft
1/4 cup milk or so
1 tsp vanilla
Cream together powdered sugar, butter, milk and vanilla….add more milk if necessary. Beat until smooth, but stiff. Separate into portions and add food coloring to each if desired. Decorate cookies
Homemade Reese Squares By Granny's Favorite Cookbooks
Homemade Reese Squares
1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 lb. powdered sugar
6 oz. chocolate morsels
In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.
Melt chocolate morsels and spread over mixture in pan. Cool and cut.
1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 lb. powdered sugar
6 oz. chocolate morsels
In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.
Melt chocolate morsels and spread over mixture in pan. Cool and cut.
Crispy Cheddar Chicken By Just a Pinch Recipes
| Serves: | 4-6 |
| Prep Time: | 15 Min |
| Cook Time: | 35 Min |
| 2 lb | chicken tenders or 4 large chicken breasts |
| 2 tube(s) | ritz crackers |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
| 1/2 c | whole milk |
| 3 c | shredded cheddar cheese |
| 1 Tbsp | dried parsley |
| SAUCE | |
| 1 can(s) | can cream of chicken soup |
| 3 Tbsp | sour cream |
| 2 Tbsp | margarine |
Debbie's Notes:
You may never fry chicken again after tasting this baked crispy chicken.
Posted by Dawn, a Facebook Friend. So good I had to share.
Directions
1 Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
2 Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
3 In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken
Green Pea Salad By Karen's Creative Cooking
Ingredients
1 (15-ounce) can very young early peas (recommended: Lesueur)
1/4 cup chopped onions
2 boiled eggs, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons mayonnaise
Chopped pimento, optional
Directions
In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled.
1 (15-ounce) can very young early peas (recommended: Lesueur)
1/4 cup chopped onions
2 boiled eggs, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons mayonnaise
Chopped pimento, optional
Directions
In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled.
Tuesday, April 30, 2013
Homemade Egg Noodles By Granny's Favorite Cookbooks
Homemade Egg Noodles
1 egg plus 3 egg yolks
3 Tbsp cold water
1 tsp salt
2 cups flour
Chopped fresh parsley or dried, optional
In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.
Cut noodles to desired width and length. Cook immediately in boiling salted water or broth for 7 to 9 minutes or until tender. Drain; sprinkle with parsley if desired. Makes about 5 cups noodles.
May store uncooked noodles in frig. For 2 to 3 days or frozen for 30 days.
1 egg plus 3 egg yolks
3 Tbsp cold water
1 tsp salt
2 cups flour
Chopped fresh parsley or dried, optional
In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.
Cut noodles to desired width and length. Cook immediately in boiling salted water or broth for 7 to 9 minutes or until tender. Drain; sprinkle with parsley if desired. Makes about 5 cups noodles.
May store uncooked noodles in frig. For 2 to 3 days or frozen for 30 days.
Doughnuts By Granny's Favorite Cookbooks
Doughnuts
1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda
½ tsp salt 2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour
Mix sugar, nutmeg, soda, salt, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.
1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda
½ tsp salt 2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour
Mix sugar, nutmeg, soda, salt, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.
Cheddar Biscuits By Karens Creative Cooking
Cheddar Biscuits
2 cups Bisquick
1/2 cup shredded cheddar
2/3 cup milk
4 T butter (1/2 stick)
Garlic salt
Preheat oven to 450. Stir together biscuit mix, cheddar and milk until soft dough forms. Spoon onto greased sheet. Smooth tops down slightly. Bake for 8 - 10 minutes until golden. Melt butter and garlic. Brush on top and serve hot.
2 cups Bisquick
1/2 cup shredded cheddar
2/3 cup milk
4 T butter (1/2 stick)
Garlic salt
Preheat oven to 450. Stir together biscuit mix, cheddar and milk until soft dough forms. Spoon onto greased sheet. Smooth tops down slightly. Bake for 8 - 10 minutes until golden. Melt butter and garlic. Brush on top and serve hot.
Bacon Wrapped Stuffed Creamed Cheese Chicken Breasts By Foodie Tv
Ingredients:
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick. Plase on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.
Of course you can use as many chicken breasts as you need for this recipe.
Bacon Bombs From Now Your Cookin
Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!
Bacon Brown Sugar From Kitchen Scoop
|
1/3 cup light or dark brown sugar, packed 1 teaspoon mustard powder 1 pound sliced bacon Line the bottom of 2 11-by-17-inch jellyroll pans with parchment paper.* Set aside. Stir together brown sugar and mustard in a small bowl. Spread a piece of waxed paper on counter, or use a large, flat plate. Place first slice of bacon on waxed paper. Sprinkle 1 teaspoon of the sugar mixture evenly over top side of bacon. Press sugar mixture into bacon with your hands. Place the bacon slice on baking pan. Repeat process with remaining bacon slices. (You may have a small amount of sugar mixture left over.) Preheat the oven to 350 degrees F. Place both baking sheets in oven and bake 25 minutes, or until crisp. Stop halfway through and rotate the positions of the baking sheets. Remove from oven, drain briefly on paper towels to absorb excess fat, and then transfer to a serving dish. Serve at once |
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Bacon Wrapped Meatloaf Cupcakes By Yummy Recipes
Bacon Wrapped Meatloaf Cupcakes
Ingredients (for 12)
1 1/2 lbs ground beef
1 cup bread crumbs
1 onion, finely diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
1 (8-ounce) can tomato paste
2 tbs brown sugar
1 1/2 tbs Dijon mustard
1 1/2 tbs Worcestershire sauce
12 slices of bacon
4-6 potatoes
1/4 cup shredded cheddar cheese
2 tbs butter
1/4 cup milk
1/2 tsp salt
Directions
Preheat oven to 350 degrees F.
Making the Meatloaf: Line your muffin tin with the bacon so that each tin is circled by one strip.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed.
Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp.
Making the Potatoes: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they’re soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they’re completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready.
Assembling the "cupcake": Once the meatloaf is ready, take em out of the oven, and pipe them with the mashed potatoes! After they’re all piped, pop them back into the oven, and turn your heat up to 400-500 degrees. Heat until the tops of the potatoes are golden brown (it should be very quick – no more than 5-6 minutes).
Remove them from the oven, let cool for a bit, and enjoy!
Ingredients (for 12)
1 cup bread crumbs
1 onion, finely diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
1 (8-ounce) can tomato paste
2 tbs brown sugar
1 1/2 tbs Dijon mustard
1 1/2 tbs Worcestershire sauce
12 slices of bacon
4-6 potatoes
1/4 cup shredded cheddar cheese
2 tbs butter
1/4 cup milk
1/2 tsp salt
Directions
Making the Meatloaf: Line your muffin tin with the bacon so that each tin is circled by one strip.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed.
Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp.
Making the Potatoes: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they’re soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they’re completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready.
Assembling the "cupcake": Once the meatloaf is ready, take em out of the oven, and pipe them with the mashed potatoes! After they’re all piped, pop them back into the oven, and turn your heat up to 400-500 degrees. Heat until the tops of the potatoes are golden brown (it should be very quick – no more than 5-6 minutes).
Remove them from the oven, let cool for a bit, and enjoy!
Wednesday, April 24, 2013
Creamed Potato and Peas By Granny''s Favorite Cookbooks
Creamed Potatoes and Peas
2 lbs red potatoes, boiled
¼ cup butter 3 Tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
1 cup evaporated milk
10 oz. frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled
Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.
2 lbs red potatoes, boiled
¼ cup butter 3 Tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
1 cup evaporated milk
10 oz. frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled
Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.
Cucumber Jar Salad By Foodie Tv
Foodie TV
Cucumber Jar Salad
Ingredients:
4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes
Directions:
Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Chili Covered Deep Fried Burrito By Farmhouse Favorites
Chili Covered Deep Fried Burrito
1 pkg Burrito size tortillas
1 can refried beans
1 pound of hamburger
1 can chopped green chilies
1/2 pkg of chopped green onion
Brown your hamburger and when almost done add the onion. When cooked add the beans and chilies. Place a good scoop of your meat mixture on a burrito shell and wrap where the mixutre will not fall out. Secure with a toothpick and deep fry.
Serve these burritos with your favorite chili over the top and garnish with lettuce, tomato, onion, cheese, and any other topping of your choice.
1 pkg Burrito size tortillas
1 can refried beans
1 pound of hamburger
1 can chopped green chilies
1/2 pkg of chopped green onion
Brown your hamburger and when almost done add the onion. When cooked add the beans and chilies. Place a good scoop of your meat mixture on a burrito shell and wrap where the mixutre will not fall out. Secure with a toothpick and deep fry.
Serve these burritos with your favorite chili over the top and garnish with lettuce, tomato, onion, cheese, and any other topping of your choice.
Biscuits By Granny's Favorite Cookbooks
Biscuits
2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
¾ cup milk, (add ¼ cup for drop biscuits)
1/3 cup shortening
Sift together dry ingredients. Cut in shortening until crumbly. Add milk until dough forms. Roll out dough and cut biscuits (or drop by heaping spoonful) onto greased baking sheet; bake at 375 degrees F. for 15 minutes or until golden brown.
2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
¾ cup milk, (add ¼ cup for drop biscuits)
1/3 cup shortening
Sift together dry ingredients. Cut in shortening until crumbly. Add milk until dough forms. Roll out dough and cut biscuits (or drop by heaping spoonful) onto greased baking sheet; bake at 375 degrees F. for 15 minutes or until golden brown.
Apple Pie Filling in a Jar By Foodie Tv
Foodie TV
What to do with extra Apples?
Apple Pie Filling in a Jar
Ingredients:
4 1/2 - cups sugar
1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used a combination of golden delicious and granny smith apples)
Directions:
In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the 10 cups of water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat.
While the filling is cooking peel and slice the apples. Add apples to a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration while you peel all the apples.
Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar.
Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims.
Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours.
Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)
To Make Apple Pie:
Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter.
Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.
Cabbage Rolls By Foodie Tv
Foodie TV
Cabbage Rolls:
Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions:
Directions
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
Thursday, April 18, 2013
Baked Potato Rounds From Recipes Filled with Love
Baked Potato Rounds
4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)
4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)
Bake Taco Ring From Southern Family Recipes
Bake Taco Ring
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much
Baked Crab Ragoon From Fun Recipes
Weight Watchers Baked Crab Ragoon
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
Aussie Beef Pie From Recipes From The World
Aussie Beef Pie
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
Sunday, March 31, 2013
Chimichangas From Kraft
1
lb. ground beef
1/2
cup finely chopped onions
2
cloves garlic, minced
1
tsp. dried oregano leaves
1
tsp. crushed red pepper
8
flour tortillas (6 inch)
6
oz. VELVEETA®, cut into 8 slices
2
cups oil
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup finely chopped fresh cilantro
Make It
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Kraft Kitchens Tips
Variation
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
lb. ground beef
1/2
cup finely chopped onions
2
cloves garlic, minced
1
tsp. dried oregano leaves
1
tsp. crushed red pepper
8
flour tortillas (6 inch)
6
oz. VELVEETA®, cut into 8 slices
2
cups oil
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup finely chopped fresh cilantro
Make It
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Kraft Kitchens Tips
Variation
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
Burrito Bake From Kraft
1
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
Beef Fajitas From Kraft
1-1/2
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
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