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
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