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 !
Saturday, May 25, 2013
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.
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