Italian Pasta Red Sauce

Ingredients


1 (12 ounce) can tomato paste

1 (28 ounce) can stewed tomatoes

1 cup brown sugar

1/2 medium onion, diced

spices and herbs, to taste


Directions

1Saute the diced onion in a little bit of olive oil, butter, or cooking spray, in a medium saucepan over medium heat. (If you like garlic, you could add a few diced garlic cloves too).

2Add the stewed tomatoes and the tomato paste. Stir to combine.

3Add the brown sugar. Start with just 1/2 a cup. If you like it sweet, keep adding more. Here is when you can add salt, pepper, and any herbs like basil and oregano.

4Turn the heat down to low and simmer for at least an hour. Stir every so often. The stewed tomatoes will keep breaking down the longer you cook it, so you can keep going for a less chunky sauce. The perfect sauce for any pasta that can also be used as a pizza sauce, or for meatballs, etc.

Chocolate Crinkles

Ingredients

1 cup unsweetened cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup confectioners' sugar

Directions

1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Oreo Truffles

Oreo Truffles


1 package Oreos

1 brick Cream Cheese (room temperature)

1 bag white chocolate morsels

1) Crush entire package of Oreos until very fine. To make this easier, I place the oreos in a large ziploc bag and seal. Then use a rolling pin to crush until fine.

2) Mix crushed oreos with cream cheese until well mixed. Form into small balls and place on aluminum foil.

3) Melt chocolate morsels. I do this in the microwave for approximately 2 minutes in a microwave safe bowl but your time may vary.

4) Dip each ball into chocolate and place on foil.

Marshmallows

Homemade Marshmallows


From Alton Brown, FoodNetwork.com



3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray



Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.



In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes (Jane note: it was longer than 8 minutes when I did it). Once the mixture reaches this temperature, immediately remove from the heat.



Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Jane note: as you can see in the picture, I used my ingredient-pourer-shield-bowl-attachment-thingy and it worked perfectly for pouring in the hot sugar.) Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.





Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.



When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan (Jane note: I also used my lightly oiled fingers to press the the mixture evenly into the pan). Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.



Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Buckeye Bars

Buckeye Bars

Prep Time: 15 min Total Time: 2 hr 15 min Makes: 25 servings

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

Make It!

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Ranch

3/4 cup mayonnaise


1/4 cup buttermilk

1/2 tsp garlic powder

1/4 tsp cayenne

1/4 tsp freshly cracked black pepper

1 dash dried, minced garlic


OR TRY:

•2 cups mayonnaise

•1 cup buttermilk

•3/4 teaspoon each salt, MSG, onion salt, dried parsley

•1/4 teaspoon garlic salt

•1/8 teaspoon pepper

•1/8 teaspoon dill weed



Steps

1.Mix the mayonnaise and buttermilk until smooth.

2.Add all dry ingredients.

3.Shake well.

4.Keep refrigerated.

5.Enjoy!

Crockpot Cola Chicken

Coke Chicken



1 Fryer

1 Lemon

1 Onion

1 Bottle BBQ Sauce

1 Can Coca Cola



Peel onion and cut into quarters. Cut lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.

Mix In Pan Pie Crust

Mix In Pan Pie Crust




1 1/2 C Flour

1 1/2 tsp Sugar

1 tsp Salt

1/2 C Cooking Oil

2 T milk



Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.

Fried Apples

Fried Apples

■2 1/2 cups apple juice4 large golden delicious apples, unpeeled and cut into wedges

■3 tablespoons cornstarch

■1 teaspoon cinnamon

■1/4 tsp allspice

■4 tablespoons sugar

In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often to enable even cooking. Be careful not to overcook apples. Remove apples from juice with slotted spoon and place in large bowl.

In another bowl, combine all dry ingredients and stir with wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk vigorously until lumps are gone. Pour this mixture back into the skillet and heat on medium heat, whisking constantly, until bubbly and thick.

Remove from heat and pour over apples in bowl. Stir until apples are evenly coated.

Butterfinger Cake

Butterfinger Cake



1 box devil’s food cake mix

1 bottle caramel topping

1 can Condensed milk

1 large tub cool whip

1 Butterfinger bar

Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Pizza Rolls

Pizza Rolls


2 lbs ground beef, browned and drained

2 C Mozzarella

1 Dozen sub rolls

2 – 15 oz jars of pizza sauce



Add one and a half jars of pizza sauce to beef in skillet. Stir and cook on medium until bubbly. Slice each bun almost through and spoon beef mixture into the bun. Add cheese on top and seal with plastic wrap. Place in refrigerator and heat in microwave for one minute when ready to eat. Can be stored in fridge for several days.

Roll sandwiches in foil. Put in the oven about 15-20 minutes at 400 degrees. Enjoy!


Maybe frozen before heating in the oven.

Southern Chocolate Pecan Pie

CHOCOLATE PECAN PIE




■1 ready-made 9″ Deep-dish pie crust

■1/2 cup chocolate chips

■3 eggs

■2/3 cup sugar

■1/2 tsp. salt

■1/3 cup butter melted (real butter only for me)

■1 cup corn syrup ( like Karo)

■1 cup pecan halves or pecan pieces



Preheat oven to 375.



In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips. Bake between 45 and 60 minutes (depending on your oven) until it is set. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!

Fried Pies

Easy Fried Pies




Filling



* 6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)

* 1 cup sugar

* 2 cups water

* 1/4 cup butter or margarine

* 1 T lemon juice (optional, but I use it)

* 1/2 tsp cinnamon (optional, but I use it) – if using apples, I add 1/4 tsp Allspice too

* 10 – 15 flaky layers biscuits



Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared. **OR USE PIE FILLING INSTEAD**



Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.



Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

Homemade Cinnamon Rolls (Shortcut and Scratch)

Cinna-Buns


■1 loaf frozen white bread dough (such as Rhode’s)

Filling:

■1/4 C butter or margarine, softened

■1 C brown sugar, packed

■3 T ground cinnamon

Icing:

■3 ounce cream cheese, softened

■1/4 C butter or margarine, softened

■1 1/2 C confectioner’s sugar

■1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.



In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.



Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.




From Scratch Dough




*This dough replaces the frozen loaf of bread dough. Use the rest of the recipe as written above.



* 1 Cup Lukewarm Milk

* 2 Large eggs, at room temp

* 1/3 C unsalted butter or margarine, cut up

* 4 3/4 Cups All Purpose Flour

* 1 3/4 tsp Salt

* 1/2 C Sugar

* 2 1/2 tsp instant or bread machine yeast



Place all of the dough ingredients into the pan of your bread machine in the order listed. Program the machine for dough or manual and press start. After about ten minutes, check the doughs consistency. It should be smooth, not too sticky and not too dry. Adjust it’s consistency with additional flour or water if necessary to allow the machine to complete the kneading.



*If not using a bread machine, combine all of the dough ingredients in a large mixing bowl and stir until mixture becomes cohesive. Transfer to lightly oiled work surface and knead by hand for five to eight minutes or until it is smooth. The way I think of smooth is…~looks around to make sure no one is listening~ it needs to be like a baby’s bottom.



Place kneaded dough in a lightly oiled bowl, turn to grease all sides. Cover the bowl with plastic wrap and let rise in warm place for one hour, until it is nearly doubled. Transfer to floured work surface and roll into a 16×21 inch rectangle. Spread with 1/2 stick margarine and sprinkle with cinnamon/sugar mixture. Complete using recipe above.

Chocolate Surprise Pecan Pie

Chocolate Surprise Pecan Pie

INGREDIENTS:

--------------------------------------------------------------------------------

Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 package (8 oz) cream cheese, softened

1/3 cup sugar

Dash salt

1 teaspoon vanilla

1 egg

1 cup chopped pecans

1/2 cup semisweet chocolate chips

Topping

3 eggs

1/4 cup sugar

1 cup light corn syrup

1 teaspoon vanilla

1 oz unsweetened baking chocolate, melted, cooled

Garnish

1/2 cup whipping cream

1 tablespoon chocolate-flavor syrup



DIRECTIONS:

--------------------------------------------------------------------------------

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

Goals for Today

Lists make me happy.  I don't know why I've made lists as much as I do... but somehow they help me feel like I've done something.  So, I thought for today, I'd make a list of things that need to be done... even if ever so basic they are:


Make breakfast.
Clean out fridge.
Post all recipes that I've recently collected.
Clean out wallet and purse.
Find CVS card...
Fold clothes.
Unload and reload dishwasher.
Lunch- Leftover casserole, yum :)
Organize coupons.
Check money balances.
Pay utilities with card.
Watch football game (RTR!)
Take Brian's mom to Publix and CVS (Use my coupons!)
Get stuff she bought for me.
Make new peach cake recipe.
Sweep floor.
Clean 1/2 bath
Plan next week's menu.
Make a list for SAMs and Walmart for next Friday.
Clean up living room.
Bring in papers and things to grade.
Go to funeral by 6:00 :(

Grilled Chicken Tenderloins

Grilled Chicken Tenderloins




(Like Cracker Barrel's)

4 boneless, skinless chicken breasts, cut into strips.

1 cup zesty Italian dressing

2 tsp lime juice

3 tsp honey



Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.



Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

Yeast dinner rolls

Ingredients:




2 eggs

1/3 cup (2 1/2 ounces) sugar

1 1/2 teaspoons salt

6 tablespoons (3 ounces) butter

1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed*

2 1/2 teaspoons instant yeast

3/4 cup water (potato water, if possible)

4 1/4 cups (18 ounces) King Arthur Unbleached All-Purpose Flour



*1 medium-to-large baking potato will yield 8 ounces of mashed potato.



One of the things I would like to note here is that I’ve made this dinner roll recipe using both a baked potato and mashed potatoes made from using instant potato flakes. They are virtually identical, so feel free to substitute one for the other as the mood suits you. For me, I find the instant potatoes easiest most of the time, but for times when you will be making a batch of homemade potatoes anyhow, like Thanksgiving, it is just as easy to use the real deal.



Directions:



1.In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl.

2.Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it’s smooth and shiny.

3.Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.



Amish Dinner Rolls Before the First Rise

My favorite way of making sure that my breads stay consistent regardless of the temperature in my home (too cool in summer, not warm enough in winter) is to use my oven as the place where my dinner rolls rise. To do this, I turn on the my oven light before I even begin mixing my dough. By the time it has been mixed and kneaded, the light in the oven has created enough heat to be warm, but not too hot. Because the oven door closes, the space is draft free, as well, allowing my bread to rise in a space that has an even, consistent temperature. DO NOT turn the oven on and then shut it off instead. This will result in uneven heat, and may be too hot for the yeast.



When it comes to kneading the Amish dinner rolls, watch a clock or set a timer. Avoid using too much flour (I reserve the 1/4 cup from the recipe for use during the kneading process), or the dinner rolls will become too dry, heavy, and dense. The video below, which I made while kneading the best dinner rolls ever, demonstrates the exact way to knead a loaf of bread.

Amish Dinner Roll Dough After Rising

Shaping:



For pull-apart yeast rolls, divide the dough into 15 pieces. This isn’t as challenging as it sounds: first, divide the dough into three equal pieces using a bench knife or dough scraper . Cut off one piece, about the size of a racquetball or handball , off each of the three pieces, setting the pinched-off pieces aside; then simply divide what’s left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they’re nice and round.

Place the dinner rolls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the dinner rolls to rise for about 2 hours, until they are quite puffy and touching.



To learn the easiest way to shape dinner rolls, watch my video tutorial below. It walks you through the entire process and all but guarantees that you will create perfect, symmetrical dinner rolls.

Amish Dinner Rolls Immediately Before Baking

Baking:

Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they’re golden brown. Remove them from the oven, carefully turn them out of the pan — the pull-apart rolls will come out all in one piece — and brush them with melted butter, if desired. Serve warm or at room temperature.

The dinner rolls will keep for several days, but I highly recommend that you refrigerate them after more than a day. Chances are, though, they’ll be gone before you even have to think about that.

Amish White Bread

Ingredients


2 c warm water (110 degrees F)
2/3 c white sugar
1 ½ T active dry yeast
1 1/2 t salt
1/4 c vegetable oil
6 c bread flour


Directions




In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes

French Bread

Ingredients


1 T sugar

1 t salt



1 package regular or quick active dry yeast (2 1/4 teaspoons)

1 c very warm water (120ºF to 130ºF)

2 T vegetable oil

Cornmeal



1 egg white

1 T cold water

Calories 70

Poppy seed or sesame seed

 
 
 
Directions


In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat on low speed 1 min, scraping frequently. Beat on medium 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).

On lightly floured surface, knead dough 5 min or until smooth and elastic. Grease large bowl with shortening or spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.

Grease large cookie sheet; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.

Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water.

Let rise uncovered in warm place about 1 hour or until dough has doubled in size.

Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

Variation


Crusty Hard Rolls:

Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. After deflating dough, divide into 12 equal parts. Shape each part into a ball; place on cookie sheet. Brush rolls with cold water. Let rise uncovered about 1 hour or until dough has doubled in size. Heat oven to 425°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over rolls. Sprinkle with poppy or sesame seed. Bake 15 to 20 minutes or until brown. 12 rolls.

Easy Cornflake Candy

Ingredients


1 small box Cornflakes

1 c. Dark Karo syrup

2 c. Sugar

18 oz. Peanut butter
 
 
Directions


Cook syrup and sugar together until sugar melts.

Take off stove.

Stir in peanut butter until all mixed.

Add cornflakes.

Make out into a buttered pan and cut when cool.

Baked Beans

Ingredients


4 cans Pork and beans

1 c. Brown sugar

1 t. Onion powder

3 T. Worcestershire sauce
 
 
Directions


Combine in a 3 quart or larger casserole dish.

Bake at 350 for 1 hour, turn off and let stand for 10 minutes.

Sausage Balls

Ingredients


1 lb. Sausage

1 lb. Sharp cheddar

3 c Bisquick mix
 
 
Directions


Grate cheese while cold and let stand until room temp.

Let sausage stand until room temp.

Mix all ingredients thoroughly before baking.

Make 1 ball per teaspoon; chill.

Bake at 350 for 20 minutes.

English Shortbread

Ingredients


¼ lb. Butter

¼ c. 10x sugar

¾ c. White flour

3/8 c. Cornstarch

¼ t. Almond or vanilla extract
 
Directions


Preheat oven for 300.

Cream the butter.

Stir in sugar until well blended.

Sift flour and cornstarch together.

Add extract and stir until just coming together.

Pat dough into circle about ½ in. thick on lightly oiled cookie sheet.

Punch holes in dough with fork.

Bake 50-60 minutes, just turning golden, but not brown.

Cut into wedges while warm.

Cornflake Candy

Ingredients


1 ½ c. Sugar

¼ t. Salt

¾ c. Light corn syrup

¼ c. Butter

¾ c. Water

2 t. Vanilla

9 c. Corn flakes

½ c. Peanut butter (can be sooth or chunky)
 
 
Directions


Butter a large bowl and set aside as well as wax paper on the counter.

Combine sugar, salt, syrup, butter, water and bring to a boil; reduce to medium heat.

Cook to hard boil stage (250) Do NOT overheat.

Stir in vanilla and peanut butter.

Pour over cornflakes in a buttered bowl.

Toss with a fork and completely cover corn flakes with the syrup.

Work quickly and drop mixture into clusters onto waxed paper to set.
 
 

Double Chocolate Cake

Ingredients


1 Devil’s food cake mix

¼ c. Oil

2 Eggs

1 ¼ c. Water

1 Instant chocolate pudding

1 c. Chocolate chips (6 oz.)
 
 
Directions


Preheat oven to 350.

Pour oil into a 13x9 pan. Tilt to coat.

Put remaining ingredients into pan; stir with a form until blended.

Scrape sides and spread butter evenly.

Bake at 350 for 35-40 minutes; until toothpick comes out clean.

Goes well with some vanilla ice cream.

Pineapple YUM Cake

Ingredients


1 Yellow cake mix

1 11 oz. can Drained mandarin oranges

1 20 oz can Drained, unsweetened crushed pineapple

1 3.4 oz. Instant vanilla pudding

1 12 oz. Thawed cool whip
 
 
Directions


Make cake batter according to directions.

Beat in oranges until blended.

Pour into two greased and floured 9’’ cake pans.

Bake at 350 for 25-30 minutes

Cool for 10 minutes before removing from pans to wire racks.



Combine pineapple and dry pudding mix.

Fold in whipped topping.

Spread on cake.

Store in fridge.

German Cake Topping

Ingredients

1 c. Evaporated milk

1 c. Sugar

3 Egg yolks

¼ lb. Butter

1 t. Vanilla

1 1/3 c. Flaked coconut

1 c. Chopped pecans


Directions


Combine milk, sugar, egg yolks, butter, and vanilla in a sauce pan.

Cook over medium heat, stirring constantly, until thickened, about 12 minutes.

Remove from heat.

Add coconut and pecans.

Beat until cool.

Mom's Banana Cocoa Cupcakes

Ingredients

½ c. Butter

1 c. Sugar

1 Egg

1 ½ c. All flour

¼ c. Cocoa powder

1 ¼ t. Baking soda

1 ¼ c. Mashed bananas (about 3)

½ t. cinnamon


Directions


In a large bowl cream butter and sugar until light and fluffy.

Beat in eggs.

In a small bowl, mix flour with cocoa, baking soda, and cinnamon.

Add to creamed mixture alternately with mashed bananas, beating well after each addition.

Spoon batter into greased muffin cups.

Bake 350 for 20-25 minutes.

Mom's Southern Pecan Pie

Ingredients


1 c. Sugar

½ c. Corn Syrup

¼ c. Butter, melted

3 Eggs, beaten

1 c. Chopped pecans
 
 
 
Directions


Combine sugar, syrup, and melted butter.

Add beaten eggs and pecans to syrup mixture, mixing thoroughly.

Pour filling into pie shell.

Bake in oven 375 for 40-45 minutes.

Cool.

Yields one 9’’ pie.

Cow Pies

(NO BAKE CHOCOLATE OAT COOKIES)


2 cups sugar

1/4 cup cocoa

1/2 cup milk

1 stick butter (cut in small pieces)

1 tsp. vanilla

1/2 cup peanut butter

pinch of salt

3 cups quick oats



Mix sugar and cocoa in a saucepan. Add in milk and butter and cook over medium-high heat. Bring to a boil and let boil 1-2 minutes. Remove from heat and add peanut butter, oats, salt and vanilla. Mix well. Drop by spoonfuls onto wax paper.

Quincy's Rolls

Ingredients


6 c. Plain flour

½ c. Sugar

2 t. Salt

2 Packages of dry yeast

1 Egg

2 c. Hot tap water

2 Sticks butter
 
Directions


In large mixing bowl add flour (2-1/2 cups), sugar, salt, yeast, water, 1 stick butter, melted.

Beat, add egg and 3/4 cup more flour. Beat 1 minutes. Stir in 2 cups more flour.

Pour into mixer and knead with hook until elastic.

Grease large bowl. Turn dough once in bowl. Cover with towel. Let rise until double in bulk, approximately 1-1/2 hours.

Punch down and store in refrigerator until ready to use, covered.

When ready to use allow at least 1-1/2 hours to rise.

Melt 1 stick butter. Roll out dough like biscuits, cut and dip in melted butter.

Fold over, place in pan to rise. Bake at 400°F until brown. Servings: 36

Mom's Chicken Pot Pie

Ingredients


2 c. Stewed chicken

1 large can Veg-all

1 can Cream of mushroom

1 ½ c. Chicken broth

1 t. Onion powder


Crust-

1 c. Self-rising flour

1 c. Milk

1 stick Butter, melted
 
 
Directions


Combine all ingredients in bowl for mix.

Pour into 9x13 dish.

Mix crust ingredients and pour over pie mix, but do not mix together.

Bake 1 hour at 350.

Ritzy Chicken Casserole

Ingredients


4 Split chicken breasts, boiled, meat chopped

1 c. Sour cream

½ Shredded cheese

1 can Cream of mushroom

1 stick Melted butter

1 sleeve Crushed Ritz crackers
 
 
Directions


Mix sour cream, soup, chicken and cheese together.

Press into a dish.

Mix butter with Ritz.

Pour crackers over chicken mix.

Bake 30 at 350.

Quick Cornbread

Ingredients


2 c. Cornmeal

½ c. S.R. flour

1 1/3 c. Milk or buttermilk

¼ c. Oil

1 Egg, beaten
 
 
 
Directions


Preheat oven for 450.

Grease 8’’ pan.

Mix together ingredients and pour into pan.

Bake for 25 minutes.

Brenda's Red Velvet

Ingredients


1 Duncan Hines Butter Cake Mix (mixed according to the box)

Additional Ingredients for mix

2 T. Cocoa

2 t. White vinegar


Frosting:

2- 8 oz. Cream Cheese, softened

1 stick Butter, softened

2 t. Vanilla

2 box 10x sugar
 
 
Directions


Mix cake according to box.

After beating for 3 minutes, mix in cocoa.

Add in vinegar and mix again.

For Christmas, pour half in two small bowls and mix in one bottle green for one layer, and one bottle of red for another layer.

Bake according to cake box.

Cool in pan for 15 minutes and then move to wire rack.

Frost after 3 hours of cooling.

Optional- top with holly sprinkles

Mom's Sugar Cookies

Ingredients

½ c. Butter

1 Egg

1 c. Sugar

2-2 ¼ c. All flour

2 t. Baking powder

½ t. Salt

½ t. Vanilla


Directions


Cream ½ c. butter with 1 c. sugar.

Blend in 1 egg.

Sift together all other ingredients.

Add to mixture and blend well.

Divide dough into two parts.

Chill for 1-2 hours.

Roll dough, one part at a time to 1/8’’ thickness.

Cut with cookie cutters.

Keep other part chilled until ready.

Bake in preheated 375 oven, 8-10 minutes.

Mom's Banana Nut Bread

Ingredients


2 sticks Butter

2 c. Light brown sugar

2 c. White sugar

4 Large eggs

3 c. ALL flour

2 t. Baking soda

2 t. Cinnamon

½ c. Buttermilk

6 Very ripe bananas

2 c. Broken pecan pieces
 
 
Directions


Mix butter and sugars, then add eggs.

Sift together flour, soda, cinnamon.

Combine with sugar mix and add buttermilk, nuts, and mashed bananas and stir to combine.

Pour into greased loaf pans (two regular and one small loaf pan)

Bake at 350 for 1 hour, checking after 40 minutes. Check small pan sooner.

Nanny's Pistachio Cookies (Moon Cookies)

Ingredients


1 White cake mix

1 Instant Pistachio pudding mix

½ c. Oil

3 T Water

2 Eggs
 
 
Directions


Combine ingredients well.

Drop from tsp. onto greased baking sheet.

Bake at 350 for 10 minutes.

Lemon Bars

Ingredients


1 c. Flour

½ c. Softened butter

¼ c. Powdered sugar

1 pinch Salt

2 Eggs, beaten

1 c. Sugar

2 T Lemon juice

½ t. Lemon extract
 
 
 
Directions




Mix flour, butter, powdered sugar and cut together.

Pack in 8x8 pan.

Bake at 350 for 20 minutes.

Mix remaining ingredients together.

Mix and pour on top of baked mixture.

Bake at 350 for 20 minutes.

Sprinkle with powdered sugar after baking.

Chess Squares

Ingredients


1 Yellow cake mix

1 Stick of butter

1 Egg



8 oz. Cream cheese, softened

1 lb. Box of powdered sugar (3 ¾ c.)

3 Eggs
 
Directions


Preheat 350.

Mix cake mix, butter, and egg together.

Press into 9x13 pan.

Mix cream cheese, eggs and powdered sugar and spread over unbaked cake layer.

Bake for 30 minutes.

Let cool completely.

Cut into squares.

Quick Fruit Cobbler

Ingredients


1 c. Milk

1 c. Sugar

1 c. S.R. flour

1 T. Butter

2 ½ can sweetened fruit (lg.), drained
 
 
Directions


Preheat oven for 375.

Combine milk, sugar, and flour.

Dot Pyrex dish or small baking pan with butter and pour batter in.

Arrange drained fruit on batter.

Bake in 375 oven for 25-30 minutes.

Serve hot with ice cream.

Nanny Mills' Sour Cream Pound Cake

Ingredients


3 c. Plain (All) flour

¼ t. Baking soda

Dash Salt

1 c. Butter (2 sticks) softened

3 c. Sugar

6 Eggs

1 c. Sour cream (8 oz.)

½ t. Almond flavoring

1 t. Orange flavoring

1 t. Vanilla flavoring
 
 
Directions


Sift dry ingredients together and set aside.

Cream butter until smooth.

Add sugar and beat until light and fluffy.

Add eggs, one at a time, beating each thoroughly.

Add flour alternately with sour cream.

Add flavoring.

Bake at 350 for 1 hour and 15 minutes.

***Will overflow, so make some smaller ones and take out earlier.***

Triple Chocolate Toffee Triffle (Tongue Twister Triffle) :)

Ingredients


1 pkg. Fudge Brownie Mix

1-16 oz. Cool Whip, thawed

2 Heath Bars, crushed

2 c. Milk

2 pkg. White Chocolate Pudding Mix

All Ingredients for brownie mix
 
 
 
Directions


Preheat over to 375. Prepare brownies and bake 20-22 minutes and cool for 3 hours.

Chop toffee bars, set ¼ aside for top.

Wisk pudding with milk until thickened.

Fold in cool whip.

Cut brownies into 1 inch cubes.

Layer brownies, whipped mix, and toffee 3x.

Top with whipped cream and toffee bits.

Jen's Favorite Peanut Butter Fudge

Ingredients


2 c. White sugar

2/3 c. Milk

1 c. Smooth PB

1 7oz. Jar Marshmallow Crème

1 t. Vanilla
 
 
Directions


Butter an 8’’ pan.

Combine sugar and milk in heavy 2 qt. pan.

Cook over low heat, stirring occasionally, until mixture reaches 236 degrees (soft ball). (3 minutes after boiling)

Remove from heat. Add PB, crème, and vanilla in a mixer bowl while mixing.

Pour into baking pan and cool completely.

Cut into squares.

Myra’s Chicken and Dressing

Ingredients


4 Split chicken breast

4 c. Corn bread crumbs

2 c. Dry bread crumbs (biscuit or buns)

3 Eggs, slightly beaten

3 ½ c. Salted chicken stock

1 c. Milk

1 t. Sage

2 t. Salt

1 t. Onion powder
 
 
Directions


Mix and press into long dish.

Bake at 375 for 40 minutes.

Cheesy Broccoli Rice Casserole

Ingredients


1 c. Minute Rice

1 t. Butter

¼ t. Salt

1 ½ c. Water

12-16 oz. Cut Broccoli or Florets

1 c. Velveeta, cubed

½ c. Milk

1 cup shredded sharp cheddar
 
 
Directions


In a microwave 2 qt. dish, pour rice, butter, salt, and water.

Cover and cook 3 minutes on high.

Add broccoli and cover- Cook 10 minutes.

Mix in cheese and milk- Cook 5 minutes until bubbly.

Salt more and stir in 1 c. cheddar until melted
Let set for 10 minutes.
 

Key Lime Cupcakes

Mini Key Lime Cupcakes




Prep Time: 40 min

Total Time: 1 hour 50 min

Makes: 48 cupcakes



Not what you're looking for? Try another search:

Topping

1 box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2 cups whipping cream

1/4 cup Key lime or regular lime juice

4 drops green food color

1 1/2 cups powdered sugar

Cupcakes

48 regular-size paper baking cups

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

1 container Betty Crocker® Whipped fluffy white frosting

1 tablespoon Key lime or regular lime juice

1/2 teaspoon grated Key lime or regular lime peel







1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Fluffy Buttermilk Biscuits

Fluffy Buttermilk Biscuits




Prep Time: 20 minutes

Cook Time: 13 minutes

Ingredients:

1 cup all purpose flour

1 cup cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sugar

1/2 tsp. salt

8 Tbsp. unsalted butter, chilled

3/4 cup cold buttermilk

2 Tbsp. melted butter



Preparation:

Preheat oven to 425 degrees. Make sure oven rack is in the middle of the oven.

In large bowl, combine flour, cake flour, baking powder, baking soda, sugar and salt. Mix with spoon or wire whisk until blended. Cut the COLD butter into small pieces and drop into the flour mixture. Using the tips of your fingers, two knives (hold one knife in each hand), or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces of butter still visible. When you start this process, it seems like it will never work, but keep with it! The proportion of flour to fat is correct.



Then stir in buttermilk with a fork just until the mixture forms a soft, sticky ball. Don't stir too much!



Place the dough onto a lightly floured work surface and divide into 12 equal portions, using lightly floured hands. Pass the dough back and forth between your floured hands a few times to smooth it out and form into a rough ball, then place on an ungreased cookie sheet.



Repeat with remaining balls of dough, placing them 1" apart. Brush the tops of the biscuits with a bit of melted butter and bake at 425 degrees for 10-14 minutes until the tops are light brown. Serve immediately.

Fried Chicken

FRIED CHICKEN


LuvLilacs3@aol.com

Makes 8 servings (I obviously double and triple this!)

I think the secret to this chicken is the baking powder myself, it makes it really crispy. My comments are in the ( ).

Always keep a big batch of crisp, Southern fried chicken in your freezer. The frozen pieces take only 35 minutes to cook, yet they taste just fried.

2 1/2 cups of flour

2 1/2 teaspoon of baking powder

5 Tablespoons of Fried Chicken Seasoning (Or seasonings to your taste)

Oil for frying

Shortening for frying

2 frying chickens, cut into serving sized pieces, or 8 drumsticks, or 8 breasts

Put flour, baking powder, and seasonings in a large mixing bowl, mix well (I use a wire whisk), and set aside. Melt 1/2 oil and 1/2 shortening in a large fry pan (I use an electric one) to a depth of 1 1/2 - 2 inches; set aside over medium heat. Cut chicken into what ever pieces you want. Stand back and flick a drop of water into the hot oil/shortening. If it makes a popping sound, you are ready to fry.

Rinse a chicken piece in water (I use non fat dry milk in my water, I like it better, but you don't have to) While it is still dripping wet, dip it into the bowl of dry ingredients and coat as heavily as possible. (For those who like extra crispy dip in the water again and coat again.) Place coated pieces into the hot oil, lower the heat if necessary. Brown the chicken on both sides; reduce heat to a low simmer, then cover the pan and cook for 15 min, turning the pieces once during this time. Most chickens will be cooked through and nicely browned at this point. Test for doneness by inserting a sharp pointed knife near a bone: if the meat resists the knife tip, continue cooking and turning for up to 30 more min., depending on the size of the chicken pieces. Drain on a paper bag topped with paper towels. Repeat for the remaining pieces. You can make more mix by adding 1 teaspoon baking powder and 2 Tablespoons Fried Chicken seasoning to every cup of flour.

To freeze: Let the fried chicken cool to room temp... (I let it cool slightly but not to room temp), Place the pieces , uncovered and still on their paper, in the freezer overnight.. (I just put them in there until I think they won't stick together and aren't crumbly), or until frozen solid. Transfer pieces to a plastic Ziploc, label and use the following serving instructions...

To Serve: Preheat oven to 400 degree F. fro 10 min. Place desired amount of chicken on a cookie sheet. Bake for 15 min, turn pieces over, Bake for another 15 min, turn over again and bake for 5-10 more min or until crisped to your liking. (If it's too hot in the kitchen I just microwave them for a few min, but they don't come out crispy, but still taste good!)



FRIED CHICKEN SEASONING

4 Tablespoons of salt

3 Tablespoons of onion powder

2 Tablespoons paprika

Combine ingredients

I use oregano, seasoned salt , garlic powder, and pepper... I like that better!

Quick and Easy Chicken Noodles

Chicken Noodles


6 Servings

6 cups broth

1 16 ounce bag of elbow macaroni or egg noodles

1-2 cups chicken

salt and pepper

Boil elbows in broth till done, stir in chicken.

Boiling Chicken

Boiling Chicken


Yield: 6-8 cups cooked chicken

2 Chickens see note

Water

1 Onion, quartered

1 Carrot, cut in thirds

1 Celery rib, cut in thirds -along with some celery -leaves

Salt



Leave the skin on the chickens. Place chickens in a large pot along with the vegetables. Add water to almost cover the chickens. Add salt. Cover the pan and bring slowly to a boil. If a foam or scum rises to the top, remove as much as you can with a large spoon. Reduce heat and simmer for no more than 1 1/2 hours.

Remove and discard vegetables. Remove chicken to a platter or plates to allow to drain and cool until able to handle. Place a strainer over a large bowl and pour the chicken broth through. Refrigerate the broth so the fat can start to rise to the top for easy removal.

Remove chicken from the bones and chop any large pieces. You should have enough here for four main dishes, and perhaps some left over. Refrigerate if you are not going to use right away.

If you are going to freeze the diced chicken, it is best to freeze it with a little broth included. I have not had good luck freezing diced cooked chicken in zip-locks.

Remove the fat from the broth. What you don't use on cooking day can be frozen in plastic rigid containers. You can make it into soup and freeze it!

Note: If you only want white meat, you can cook only chicken breasts. I recommend that you use the bone-in breasts for better flavor. Use approximately 2 1/2 pounds of bone-in chicken breasts to equal one chicken.

Quick Hashbrowns (Freezer)

Quick Hashbrowns


2-3 bags of frozen hash browns

Onion powder

Sausage (ground or link) broken up into pieces

Grated shredded cheddar cheese



Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Also can use large round Rubbermaid storage to freeze, then transfer to zipplock bags.

To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown.

Note: If potatoes start to turn color rinse the starch off. Then pat dry with paper towel and continue.

Fajitas (to Freeze)

Fajitas (to Freeze)


Yield: 4 Servings

FAJITA MARINADE

1 c Soy sauce

1 c Worcestershire sauce

1 c Lime juice

FOR THE FAJITAS

2 lb Meat (Use beef or chicken) -cut into strips

2 Onions, cut into strips or -narrow wedges

2 lg Peppers, combination of red and green (up to three)



To Freeze:

Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.

To Prepare:

Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.

Notes:

This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.

Buttery Pressed Pie Crust

~ Buttery Pressed Pie Crust ~




In a mixing bowl, place 2 cups of plain all-purpose flour.

Using a pastry blender cut in 1 cup of butter until the butter in the mixture resembles small

peas. Butter should be firm, but not cold & hard nor soft to near melting point --just lightly

chilled. Then add in either 1 cup of coconut flakes or 1 cup of finely chopped

walnuts or pecans. Mix all together once again with the pastry blender. Press into a large pie

pan until all areas are covered evenly.

For using with a no-bake pie filling, like a pudding cream pie, pre-bake the crust only at 375°

for 15 minutes. For using with a baked filling, just add filling on top of crust and bake as

directed for the pie filling recipe. This crust is suitable for any pie with a bottom

crust.


**This is not suitable for a double-crusted pie recipe as you can’t roll and add to the top for a double crusted pie.

Paula's Chocolate Glaze (for cheesecakes and other deserts)

Chocolate Glaze:


• 1/4 cup butter

• 2 (1-ounce) squares semisweet chocolate

• 3/4 cup sugar

• 1/2 cup heavy whipping cream

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.

Garlic and Citrus Chicken

Garlic and Citrus Chicken


Recipe courtesy Giada De Laurentiis

Ingredients

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

• Salt and freshly ground black pepper

• 1 orange, quartered

• 1 lemon, quartered

• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

• 2 (14-ounce) cans reduced-sodium chicken broth

• 1/4 cup frozen orange juice concentrate, thawed

• 1/4 cup fresh lemon juice

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh oregano leaves

• Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Penne with Spinach Sauce

Recipe courtesy Giada De Laurentiis


Ingredients

• 1 pound whole wheat or multi grain penne

• 3 garlic cloves

• 2 ounces goat cheese

• 1 ounce reduced fat cream cheese

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces fresh baby spinach leaves

• 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Flaky Pie Dough

Flaky Pie Dough


Single crust recipe ($0.10 per serving)

1 ¼ c. all flour

4 T cold unsalted butter, cut into small pieces

4 T veg. shortening, chilled

¼ t salt



Combine all ingredients in a food processor and pulse several times until mixture resembles course meal. With motor running, add 2 T ice-cold water and process just until dough forms a ball. Add more water, 1 tsp at a time if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

Hushpuppies

Hushpuppies


Ingredients:

1 small onion, chopped

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup self-rising flour

1 1/2 cup self-rising cornmeal

6 cup vegetable oil

1 cup buttermilk

1 egg, lightly beaten

Directions:

Using a large skillet, preheat oil for frying to 350 degrees.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.

Recipe courtesy Paula Deen

Servings: 35 Hush puppies

Prep Time: 20 min

Cook Time: 20 min

Difficulty: Easy

SUPER Moist Buttermilk Chocolate Cake

Ingredients
2 Cups Flour

2 Cups Sugar
¾ Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk (Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.)
1 Cup Mazola Vegetable Oil
1 ½ Teaspoons Vanilla Extract
1 Cup Boiling Water




Preparation


1.
2. Preheat Oven to 300° F  (This is not a typo! This is a slow bake chocolate cake recipe.)

3. Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!)

4. Place all the ingredients on the left into a mixing bowl.

5. Mix at medium or medium high speed until all ingredients are blended and smooth.

6. Pour into greased and floured baking dish

7. Bake for 1 hr.

8. Test by sticking with knife. If it comes out clean, it's done!

9. Allow to cool.

Brussels Sprout Gratin

Brussels Sprout Gratin




Ingredients

• 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds

• 3 tablespoons butter

• 3 tablespoons unbleached all-purpose flour

• 2 cups milk, at room temperature

• Kosher salt and freshly cracked black pepper

• 5 ounces Gruyere, grated (about 1 cup grated)

Directions

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Buttermilk Pecan Chicken

Buttermilk Pecan Chicken


Recipe courtesy Claire Robinson



Ingredients

• 2 (8-ounce) boneless, skinless chicken breasts

• 1 cup buttermilk

• 1 cup toasted pecans

• 1/2 cup panko bread crumbs

• 1/3 cup vegetable oil

• Kosher salt and freshly ground black pepper

Directions

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Italian Baked Chicken and Pastina

Italian Baked Chicken and Pastina


Recipe courtesy Giada De Laurentiis



Ingredients

• 1 cup pastina pasta (or any small pasta)

• 2 tablespoons olive oil

• 1/2 cup cubed chicken breast (1-inch cubes)

• 2 t. Onion powder

• 1 t. garlic powder

• 1 (14.5-ounce) can diced tomatoes with juice

• 1 cup shredded mozzarella

• 1 T. parsley

• 1/4 teaspoon kosher salt

• 1/4 cup bread crumbs

• 1/4 cup grated Parmesan

• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Sesame Chicken

Sesame Chicken


Ingredients

1 pound boneless skinless chicken breast, cut into bite sized chunks.

3 tablespoons soy sauce

3 tablespoons olive oil

2 tablespoons brown sugar

1 teaspoon honey

1/2 teaspoon garlic powder

1/4 cup sesame seeds





Directions



Combine all ingredients except chicken in a bowl.



Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so.



Preheat oven to 350 degrees.



Arrange chicken on a cookie sheet, and pour liquid on top of it.



Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.

Buttermilk Chicken

Ingredients:


Vegetable oil, for baking sheet

1-2 cups Bread crumbs

1 cup buttermilk

Salt

3/4 cup grated Parmesan cheese (2 1/2 ounces)

1 teaspoon dried thyme

4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry



Directions:

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.



In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.



Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.



Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Perfect Dinner Rolls

Perfect Dinner Rolls


Adapted from My Kitchen Cafe


1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon instant yeast

2 tablespoons granulated sugar

2 tablespoons vegetable oil

1 teaspoon sea salt

4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off


In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.



To the yeast mixture, add the oil, salt, and 2 cups of the flour - on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl - turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes.


Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. Take each piece of dough and cup it lightly under the palm of your hand on a clean surface. Press lightly and start rotating and rolling the dough ball quickly so that it forms a nice little ball of dough. Once you get some practice, you can do this with both hands at the same time and really speed up the process.


Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4 about 1/2-inch apart. Cover the rolls in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) - about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!

Dreamland BBQ-like Nana Pudding

1 pkg. vanilla pudding (large box)

1 3/4 c. milk

1 can sweetened condensed milk

1 can whipped cream

1 box Vanilla Wafers

Bananas

Mix together 2 minutes vanilla pudding and milk. Stir in 1 can sweetened condensed milk. Stir in Cool Whip. Layer bananas and vanilla wafers. Cover with pudding mixture. Repeat layers until complete.

Shepherd's Pie

Shepherd's Pie


Ingredients:

1 lb. ground beef (cooked and drained)

1 c. mixed veggies (canned or frozen)

1 can cream of mushroom soup

1 t. onion powder



Directions:

Mix the first three ingredients together, then mash 6 cooked potatoes (season as usual) and spread on top, then shred sharp cheddar cheese on top. Bake at 350 degrees for 20 minutes. ENJOY!

Mexican Chicken

Mexican Chicken


Ingredients:

1 10 3/4 -ounce can cream of chicken soup

1 10 3/4 -ounce can cheddar cheese soup

1 10 3/4 -ounce can cream of mushroom soup

1 10-ounce can tomatoes

1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken

11 1/2-ounce package flour tortillas

2 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Crumb Topping for Pies

Crumb topping: This is wonderful for a quick way to top off a fruit pie without having to have another crust


in place on the top. Mix in a bowl, 1 cup of all-purpose unbleached flour, 1/3 cup brown sugar, 1/4 cup

butter (cut this in the flour/sugar mixture with a pastry blender or a large fork). Then add in 1 cup of rolled oats. Mix well and sprinkle all over top of the pie and bake. Most pies take approximately 35-40 minutes to bake at 400 degrees. Check occasionally for a lovely golden brown color as oven temperatures vary.

Pizza Dough

Paula’s Pizza Dough




Ingredients:

5 cup All Purpose Flour

2 pkgs Active Dry Yeast

2 tablespoons sugar

2 tablespoons olive oil, divided

2 teaspoon salt

2 cup water, warm

Directions:

In a standing mixer with a hook attachment, place the warm water, yeast and sugar and 1 tablespoon olive oil. Allow to sit until yeast begins to foam. Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. Turn the dough over in the bowl cover and allow it to rise to approximately twice it’s size. (about an hour)

Punch the dough down and pour out onto a lightly floured surface. Knead again. Place it back in a bowl and drizzle with the remaining olive oil. Turn over, cover and allow to rise a second time. After it has risen, punch it down again. It is now ready to roll out for your pizzas!

Servings: 2 16" Round Pizzas

Meatloaf

Jen's Meatloaf


Ingredients:

Glaze:

1/4 cup ketchup

1 tablespoon mustard

2 teaspoons packed light brown sugar

Meatloaf:

2 pounds ground beef

2 tsp. onion powder

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.

Croutons

Croutons


Ingredients:

1 loaf French bread, cubed

peanut oil, for frying

dash dried parsley

dash parmesan cheese

dash House Seasoning

Directions:

Allow bread cubes to sit overnight to become stale.

Heat oil to 350 degrees. Add bread cubes and fry, stirring constantly. Remove and drain on a paper towel. Season and serve with your favorite soup.

Creamed Spinach

Creamed Spinach


Recipe courtesy Paula Deen, 2008



Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 Vidalia onion, minced

• 1 clove garlic, minced

• 2 bunches spinach, stemmed and chopped

• Salt and freshly ground black pepper

• 1/4 teaspoon freshly ground nutmeg

• 1/4 cup heavy cream

Directions

In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

Italian Ganache for Cupcakes, etc.

Ganache:


• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

• 2/3 cup heavy whipping cream

• 1/2 teaspoon vanilla extract



Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Lemon Blossoms

Lemon Blossoms


Recipe courtesy Paula Deen

Prep Time: 12 min

Inactive Prep Time: 1 hr 0 min

Cook Time: 12 min

Level: Easy

Serves: 5 dozen



Ingredients

• 18 1/2-ounce package yellow cake mix

• 3 1/2-ounce package instant lemon pudding mix

• 4 large eggs

• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar

• 1/3 cup fresh lemon juice

• 1 lemon, zested

• 3 tablespoons vegetable oil

• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

4 Cheese Sauce

INGREDIENTS:


2 cups heavy whipping cream

1/2 cup butter

1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

1/2 cup grated Romano cheese

DIRECTIONS:

1. In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.

ALFREDO SAUCE

ALFREDO SAUCE


4 tablespoons butter

4 tablespoons flour

1 cup cream (or half and half or milk)

1 cup chicken broth

1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)

1/2 cup Parmesano Reggiano cheese (or plain Parmesan)

3 tablespoons fresh or 1-2 tablespoons dried parsley

4-5 cloves garlic, minced

1/2 teaspoon fresh nutmeg

1/4 cup sherry or white wine

salt and pepper

Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.

Pour over chicken, shrimp or pasta.

Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.

Shortcut Chicken Cordon Bleu

Shortcut Chicken Cordon Bleu


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 20 minutes



Serves: 4

Boneless chicken breasts are quickly sautéed and topped with a mouthwatering sauce starring cream of chicken soup, white wine, ham and Swiss cheese.



Ingredients:



1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoon water

2 tablespoon Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

4 cups medium egg noodles, cooked and drained



Directions:



Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Cheese Biscuits

Cheese Biscuits


Ingredients:

1 cup buttermilk

1/4 stick butter, melted

3/4 cup grated sharp Cheddar

1/3 cup shortening

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon baking powder

2 cup self-rising flour

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Recipe courtesy Paula Deen

Off day. Time to surf.

So I never get an off day where I am completely lazy.  I am working on my Master's degree, so when I am not teaching, not working late in charge of our after school care program on Tuesdays and Thursdays, grading papers, and when I'm not attending a shower or wedding, or something else that I must be involved in, I am doing my OWN homework.  Doesn't leave much time for fun.  

I always say that I can't imagine life with kids... how hard it must be.  Why? Because I can't get it all done, and it is just the two of us.  Well, for the last few months my sister (a new teacher) has also been living with us... which has posed a bit of an problem as far as keeping the house (or shall I say GETTING the house) clean.  Besides that, I am not a good housewife like I wish I were.  I dream of having the time to do things like I want.  I wish there was enough time for me to get everything organized and cleaned so that I COULD get on a cleaning routine.  I wish I had my garage neat and organized to where we could pull in if needed.  (Which, I did make some progress last summer, and even had my first yard sale here at the house.)

Anyway, back to never having a lazy day.  Well, being off in the middle of the week caused me to feel lazy.  I NEVER have a lazy day.  Here it is nearly 7:30 and I've been up for over 12 hours.  What have I done in those 12 hours?   Well... not much!  I surfed the Internet for some things like recipes and OAMC.  I made lunch/dinner for Brian.  (Chicken and rice in mushroom soup bake with Paula Deen's creamed spinach and my own peach cobbler, with freshly made whipped cream!) and he rented a movie, so we watched that. Now he is snoozing through a nap while I decide that it is time for me to keep up with a blog.  I have had so many that I can't count.  But, I thought that I could keep this one, with recipes and ideas all neatly organized. 

So here's to a new blog!