Monday, February 29, 2016

Creamy White Chicken Lasagna


    ingredients

    2 cups shredded cooked chicken breasts
    1 can (14 oz.) artichoke hearts, drained, chopped
    1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
    1/2 cup KRAFT Grated Parmesan Cheese
    1/2 cup chopped drained oil-packed sun-dried tomatoes
    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 cup milk
    1/2 tsp. garlic powder
    1/4 cup tightly packed fresh basil, chopped, divided
    12 lasagna noodles, cooked

    Instructions


    HEAT oven to 350°F.
    COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
    SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
    BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.




Cajun Shrimp & Sausage Pasta


    ingredients

    ½ - ¾ lb cooked fettuccine
    2 TBS olive oil
    1 lb peeled, deveined raw large shrimp
    1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
    1½ hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
    ½ cup diced green pepper
    ½ cup diced yellow onion
    1 TBS minced garlic
    ½ cup chicken stock
    1 tsp dried thyme
    1 tsp dried basil
    ½ cup heavy cream
    ½ cup grated Parmesan
    Essence Creole Seasoning
    2½ tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    Directions

    Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
    Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.




Snickerdoodle Pancakes


    ingredients

    1 cup all purpose flour
    2 tsp. baking powder
    2 Tbsp. brown sugar
    3 Tbsp. butter, melted
    1 egg
    1 cup milk
    1 tsp. cinnamon
    1 tsp. vanilla extract
    ¼ tsp. of salt

    Directions:


    In one bowl stir flour, baking powder, brown sugar, cinnamon, and salt.
    In a separate bowl whisk butter, egg, milk, and vanilla extract until combined.
    Add flour mixture to wet ingredients a little at a time until well mixed.
    Butter pan and heat by 1/4 cup scoops over medium until golden brown- bubbles will begin popping on the top surface.
    Flip and cook until other side is brown
    For an amazing syrup heat ¼ cup maple syrup, 1 Tbsp. butter, and 1 tsp. cinnamon in a small pan until warmed through.




Broccoli Cheese Soup


    ingredients

    3 tbsp butter
    1 onion, chopped
    3 tbsp flour
    2 cups whole milk
    3 cups vegetable broth
    1 1/2 lbs fresh broccoli florets
    1 cup carrots, diced
    1 tsp kosher salt
    1 tsp ground pepper
    1/2 tsp hot sauce
    2 cups cheddar cheese, shredded

    Directions:


    Heat the butter in a large saucepan/dutch oven.
    Add in the onion and saute for about 4 minutes, or until soft.
    Sprinkle flour on to onions and cook 2-3 minutes, or until no more lumps appear.
    Add in the milk and vegetable broth.
    Bring to a rapid boil, then reduce heat and allow to simmer about 15 minutes.
    Add in broccoli and carrots.
    Cook 15-20 minutes, or until vegetables are tender.
    Add salt, pepper, hot sauce, and cheese, and stir until cheese is melted.
    Serve warm!!




Cherry Berries On A Cloud


    ingredients

    MERINGUE CRUST:
    6 egg whites
    ½ tsp. cream of tartar
    ¼ tsp. salt
    1 ¾ cups sugar
    FILLING:
    6-oz. cream cheese, softened
    1 cup sugar
    1 tsp. vanilla
    2 cups whipping cream, whipped
    2 cups miniature marshmallows
    TOPPING:
    21-oz. can Duncan Hines cherry pie filling
    2 cups sliced fresh strawberries
    1 tsp. lemon juice

    Instructions


    MERINGUE CRUST:
    In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
    Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
    Spread evenly in a greased 9x13” baking dish.
    Bake at 275° for 1 hour; turn off oven (do not open door).
    Let cool in oven overnight or for at least 12 hours.
    FILLING:
    Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows.
    Spread over meringue.
    Chill for 4 hours.
    TOPPING:
    Combine topping ingredients.
    Refrigerate topping until ready to serve.
    TO SERVE:
    Cut dessert into 16 pieces.
    Spoon ¼ cup topping over each serving.
    Refrigerate leftovers.




Mama Harris’ infamous 7-Up cake


    ingredients

    Cake:
    1 and 1/2 cups butter
    3 cups white sugar
    5 eggs
    3 cups all purpose flour
    3 teaspoons lemon extract
    1 teaspoon vanilla extract
    3/4 cup 7-up (or other lemon/lime flavored soda)
    Icing:
    1and 1/4 cup powdered sugar
    2 tablespoons milk
    2 teaspoons lemon extract
    1 teaspoon vanilla extract

    Directions:


    Cream together the butter and sugar for about 10 minutes with your mixer set to medium low. Add eggs, one at a time while continually mixing. Then add flour, lemon extract and vanilla extract one at a time. Once mixed (without overmixing), fold in your 7-Up with a spoon.
    Pour into a well greased bundt pan, and bake at 325 degrees for about 60 minutes, or until toothpick comes out clean.
    Once pan is cool enough to maneuver, flip over onto cake dish and then drizzle with icing while still warm.




Friday, February 26, 2016

Chimichangas


    ingredients

    8 large flour tortillas
    1 lb. meat (I like to use leftover steak or chicken, but you can use hamburger as well).
    2 Tbsp. olive oil (omit if you are using hamburger)
    1 medium onion, chopped
    1 can chili (or beans of choice)
    1 bell pepper, chopped
    Cooking oil for frying (I just use vegetable oil)

    Instructions


    In an electric frying pan, heat oil to 350 degrees - you'll want it around 1" deep.
    Meanwhile, saute onion and pepper in oil.
    Add remaining ingredients and stir.
    Place alarge spoonful of mixture into the middle of a tortilla.
    Fold over two sides, and roll the tortilla up (you can secure with toothpicks if necessary).
    Fry in oil until golden and crispy (about 45 seconds per side).
    Serve with cheese, lettuce, tomatoes, salsa, sour cream, etc.




Wednesday, February 24, 2016

Cheese Puffs Recipe



Ingredients

1/2 cup milk
1 egg lightly beaten
2 cup cheese grated
1 cup self-raising flour
3 bacon rashers diced
1 onion small diced

Instructions

Preheat oven to 200C.
Combine egg and milk in a large bowl.
Add remaining ingredients and mix well.
Line a baking tray with baking paper and drop large teaspoons of the mixture onto the tray.
Place into oven and bake for about 20 minutes or until slightly golden on top.

Thursday, February 18, 2016

Easy Chicken Bake


    Ingredient

    Chicken pieces for 8 to 10 people (I use boneless, skinless breasts)
    2 teaspoons paprika
    1 Tablespoon of kosher salt
    2 teaspoons of garlic salt
    1 cup of heavy cream
    1 can of cream of mushroom soup

    Instructions


    Preheat the oven to 350ยบ F.
    Mix the salt, garlic salt, and paprika together. Pat onto the chicken pieces. Put the chicken in a 9x13-inch baking pan. Mix the cream and soup together. Pour evenly over the chicken, making sure each piece is covered with cream.
    Bake un-covered for 1 ½ hr.
    Garnish with chives or scallions and serve.



Wednesday, February 17, 2016

Twice Baked Potato Rounds


    Ingredient

    4 large potatoes, cut into 1/2 slices (used russet & yukon potatoes)
    1/4 c butter, melted
    salt & pepper to taste
    2 Tbsp garlic, minced
    8 slice bacon cooked, crumbled
    8 oz cheddar cheese, shredded
    1/2 c green onions,chopped
    sour cream

    Instructions


    Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet.
    Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
    When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired Enjoy!!




Tuesday, February 16, 2016

Smothered Cube Steak


    Ingredient

    2-3 Cube Steaks
    3 Cups Sliced Mushrooms
    1 Small Onion, halved and sliced (1/2 a Large)
    Kosher Salt
    Black pepper
    Texas Cajun Seasoning (click for my recipe)
    Flour
    2 cups Chicken Stock
    1/4 tsp Thyme
    Vegetable Oil

    Directions


    Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and a big pinch of Texas Cajun Seasoning. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.
    Pour enough oil into your skillet cover the cooking surface with oil, about 1/3-1/2 cup. Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pot from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy.




Southern Buttermilk Biscuits


    Ingredient

    1/2 - cup cold butter (1 stick real butter)
    2 1/4 - cups self-rising flour (not all purpose)
    1 1/4 - cups buttermilk or make your own (see note at end of recipe)
    additional flour for counter surface to knead dough
    2 - tablespoons melted butter

    Directions:


    Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
    Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
    Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.
    Add buttermilk, stirring just until dry ingredients are moistened.
    Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
    With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
    Sprinkle top of dough with additional flour. Fold dough over onto itself in
    3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
    Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
    Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
    Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.
    * If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.




Monday, February 15, 2016

italian cream cake


    Ingredient

    For the cake:
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup unsalted butter, softened
    2 cups granulated sugar
    5 large eggs, separated
    1 tablespoon vanilla extract
    1 cup buttermilk
    1 cup flaked coconut
    For the frosting:
    1 cup chopped pecans
    8 ounces cream cheese, softened
    1/2 cup unsalted butter, softened
    1 tablespoon vanilla extract
    16 ounces confectioners' sugar, sifted

    Instructions:


    Preheat oven to 350°. Grease and flour 3 9-inch round cake pans.
    Whisk together flour and baking soda. Set aside.
    Using an electric mixer on medium speed, beat butter until fluffy. Gradually add sugar and beat well. add egg yolks, one at a time, beating well after each addition. Mix in vanilla.
    Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.
    Beat egg whites until stiff peaks form. Gently fold into batter.
    Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.
    Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.
    To make the frosting:
    Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.
    Using an electric mixer on medium speed, beat cream cheese, butter, and vanilla until creamy. Add confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in pecans.
    Spread frosting between cake layers and on top and sides of cake.




Frito Corn Salad


    Ingredient

    2 cans corn, drained
    1/2 cup chopped celery
    1/2 cup chopped onion
    1/2 chopped bell pepper
    1 cup mayo
    1 1/2 cups shredded cheese
    10 oz bag Chili Cheese Fritos

    Directions


    Mix together all ingredients except the Fritos. Refrigerate until ready to serve. Stir in Fritos until well blended when serving.




chicken tetrazzini


    Ingredient

    16 oz linguini, cooked
    ½ cup butter, softened
    4 chicken breasts, cooked, diced
    2 cans cream of chicken soup
    2 cups sour cream
    1 tsp kosher salt
    ½ tsp ground pepper
    ½ cup chicken broth
    2 TB parmesan cheese
    2 cup shredded mozzarella

    Instructions

    Cook noodles according to box instructions. Set aside.
    In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
    Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake covered with foil for 45 minutes at 300. Remove foil and bake for an additional 15 minutes.




Crockpot Cheesy Chicken & Rice


    Ingredient

    1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
    4 boneless skinless chicken breasts
    2 cups shredded cheddar cheese, or cheese blend
    1 medium onion, chopped
    1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
    1 (15oz) can of corn, drained
    2 cups chicken stock

    Instructions


    Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
    Mix together the two cups of chicken broth and can of cream of chicken soup.
    Pour mixture over chicken.
    Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
    Right before serving, shred chicken with 2 forks.
    Add in cooked & prepared Zatarain’s rice, cheese and corn.
    Mix well, until cheese is melted.




Saturday, February 13, 2016

cherry chocolate cake


    Ingredient

    Cake:
    1 package of chocolate cake mix
    2 eggs, slightly beaten
    1 can (21 oz) cherry pie filling
    1 tsp almond extract
    Chocolate Icing:
    1 Cup sugar
    ½ Cup butter or margarine
    ½ Cup milk
    1 Cup semi-sweet chocolate chips

    Instructions


    Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch cake pan.
    Mix the cake mix, eggs, pie filling and almond extract.
    Pour batter into the cake pan.
    Bake 25 - 30 minutes at 350 degrees Fahrenheit.
    Once the cake it baked, place it on a cooling wrack and immediately begin the icing.
    Combine the sugar, Butter and milk in a saucepan. Bring it to a boil. Boil for 1 minute.
    Remove from heat and stir in the chocolate chips.
    Pour the icing over the warm cake and let cool completely before serving.




Pecan Pie Cheesecake


    Ingredient

    Crust:
    1 ¾ cups vanilla wafer crumbs
    ¼ cup firmly packed brown sugar
    ⅓ cup butter, melted
    Pecan Filling:
    1 cup sugar
    ⅔ cup dark corn syrup
    ⅓ cup butter, melted
    2 eggs
    1 ½ cups chopped pecans
    1 teaspoon vanilla extract
    Cheesecake Filling:
    3 (8-ounce) packages cream cheese, softened
    1 ¼ cups firmly packed brown sugar
    2 tablespoons all-purpose flour
    4 eggs
    ⅔ cup heavy whipping cream
    1 teaspoon vanilla extract

    Instructions:


    Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.
    Pecan Filling:
    Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
    Cheesecake Filling:
    Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.




Thursday, February 11, 2016

Fried Cabbage with Bacon and Onions


    Ingredient

    1 medium head green cabbage, chopped loosely
    3 slices bacon, chopped
    1/4 large onion or 1/2 small to medium onion, chopped
    1 TBSP Worcestershire sauce (optional)
    salt & pepper to taste

    Instructions


    In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods). Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don't stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.




Wednesday, February 10, 2016

MEDITERRANEAN CUCUMBER TOMATO SALAD


    Ingredient

    6-7 organic tomatoes, chopped
    1½ cucumbers, chopped
    1 hot red pepper (seeds in if you like a "kick"!)
    1 stalk green onion, finely chopped
    ⅓ - ½ cup cilantro/parsley chopped
    ¼ - ⅓ cup fresh lemon juice
    ½ tsp sea salt

    DIRECTIONS


    Chop up all the vegetables and cilantro/parsley. Throw the chopped tomatoes, cucumbers, red peppers (seeds in if you like a spicy "kick"). green onion and chopped parsely/cilantro into a large bowl.
    Pour in the freshly squeezed lemon juice and sea salt. Stir together. Add in additional sea salt or lemon juice to taste. Enjoy!
    NOTES
    1) Do a mixture (half and half) of parsley and cilantro or use entirely one or the other instead for a slightly different take on this salad.




Tuesday, February 9, 2016

Banana Banana Bread


    Ingredient

    2 cup all-purpose flour
    1 tsp baking soda
    1⁄4 tsp salt
    1⁄2 cup butter
    3⁄4 cup brown sugar
    2 egg, beaten
    2 1⁄3 cup overripe bananas, mashed

    Directions


    Prep 15 min Cook 65 min Ready 80 min
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 5 inch loaf pan.
    In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just enough to moisten. Pour batter into prepared loaf pan.
    Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
    Recipe originally inspired by AllRecipes with 5-star rating and 7617 reviews.




Monday, February 8, 2016

Olive Garden Salad Dressing


    Ingredient

    1/2 C. mayonnaise
    1/3 C. white vinegar
    1 tsp. vegetable oil
    2 Tbsp. corn syrup
    2 Tbsp. Parmesan cheese
    2 Tbsp. Romano cheese
    1/4 tsp. garlic salt
    1/2 tsp. Italian seasoning
    1/2 tsp. parsley flakes
    1 Tbsp. lemon juice

    Instructions


    Mix all ingredients in a blender until well mixed.
    Serve over your favorite salad.




Chicken Bacon Ranch Potato Bake


    Ingredient

    1/2 cupolive oil
    1 tspsalt
    1ranch dressing mix (dry powder)
    14medium potatoes, cubed
    3chicken breast, cubed
    2 1/2 cupshredded cheese
    1 cupcrumbled bacon
    1 cupgreen onions, chopped
    1 tspblack pepper +

    Instructions


    Preheat oven to 500°F.
    Spray 9×12" baking dish with cooking spray.
    In a large bowl combine oil, salt, pepper and ranch dressing mix.
    Add the potatoes to the oil mixture and toss well. Spoon potatoes into a large baking dish. Leave as much oil mixture behind as possible.
    Roast potatoes until crispy, about 1 hr. Stirring every 15 minutes.
    Cut raw chicken into bite size pieces. Add to oil mixture and toss well.
    In a separate bowl mix the cheese, bacon and onion.
    When potatoes are crispy, remove from oven. Lower temperature to 400°F.
    Top potatoes with raw chicken & cheese mixture. Bake for another 15-20.
    Allow to cool for 10 minutes. Serve with sour cream or ranch dressing and enjoy :)




Pecan Pound Cake


    Ingredient

    1 ten-inch cake
    1 cup shortening
    2 1⁄2 cups sugar
    6 eggs
    3 cups all-purpose flour
    2 teaspoons baking powder
    1⁄2 teaspoon salt
    1⁄2 teaspoon ground nutmeg
    1 (8 ounce) carton sour cream
    1⁄2 cup Bourbon
    1 cup finely chopped pecans
    Glaze
    2 1⁄4 cups sifted powdered sugar
    2 tablespoons Bourbon
    2 teaspoons water
    Check Out Our Top Dessert Recipe
    Check Out Our Top Dessert Recipe

    DIRECTIONS


    In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
    Add in eggs, one at a time, beating well after each addition.
    In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
    In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
    Mix just until blended after each addition.
    Fold in pecans.
    Pour batter into a greased/floured 10-inch tube pan.
    Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
    Cool cake in pan on a wire rack for 10-15 minutes.
    Remove cake from pan and cool completely on a wire rack.
    In a bowl, combine all the glaze ingredients; stir well.
    Drizzle glaze over cooled cake.




Garlic Chicken with More Garlic in the Crockpot


    Ingredient

    Here’s what you’ll need:
    3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)
    1 large onion, sliced
    1 Tbs. olive oil
    2 tsps. paprika
    2 tsps. kosher salt
    1 tsp. pepper
    20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

    Instructions


    Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours.
    Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.
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Saturday, February 6, 2016

Miss Susan’s Pineapple Sheet Cake


    Ingredient

    Miss Susan’s Pineapple Sheet Cake
    2 cups AP flour
    2 cups sugar
    2 tsp. baking soda
    1/4 tsp. salt
    2 eggs
    20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
    1 tsp. vanilla
    1/2 cup nuts- I left out due to allergies
    Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. 
    Icing
    8 ounces cream cheese
    4 T. butter
    3 cups confectioners sugar
    1 tsp. vanilla
    1/2 cup nuts- optional
    Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.
    Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…
    1. For high altitude baking help, go to highaltitudebaking.com.
    2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
    3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
    4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!
    5. Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!
    6. If you have any questions, read through the comments first, I may have answered it already!




Friday, February 5, 2016

Classic Patty Melt


    Ingredient

    1-1/2 pounds of ground chuck
    1 large Vidalia or yellow onion, halved and sliced
    1 tablespoon of canola or vegetable oil
    1 tablespoon of unsalted butter, plus additional softened butter for the bread slices
    4 slices of Swiss cheese, or your favorite sliced cheese
    8 slices of rye bread
    Special Sauce, optional {recipe below}
    Garlic salt and freshly cracked black pepper, to taste

    Instructions


    Spray a baking sheet with non-stick spray. Shape the meat into four oval shaped patties, place on the pan and put into the freezer for 15 minutes.
    Meanwhile, heat the oil and butter in a cast iron skillet. Add the onion and cook over medium high, stirring regularly, for about 5 minutes or until softened. Reduce heat to medium and continue cooking, stirring regularly, until caramelized, about 15-20 minutes. Use a slotted spoon to remove the onion; set aside.
    Sprinkle the meat patties with the garlic salt and pepper. Place into the same skillet, seasoning side down, and turn the heat back up to medium high. Cook until the patties are well browned on the underside, and mostly cooked through. Flip, scatter onions on top and place a slice of cheese on top of the onions. Cover with a lid and move off of the heat source to let the cast iron finish cooking through. If you are not using cast iron, you'll need to keep the burgers over direct heat until cooked through.
    Generously butter one side of all of the bread slices. Place, butter side down into a fresh large non-stick skillet and place a slice of cheese on top of each slice of bread. Cook the bread until well browned on the underside. Top each bread slice with one of the meat patties and add some of the special sauce, if using. Top with a slice of buttered bread, butter side out, and carefully turn over to brown the other side, gently pressing down. Cook until well browned, transfer to serving plates and cut on a slight diagonal. Serve immediately.
    Special Sauce (aka Thousand Island Dressing)
    2 tablespoons of mayonnaise
    1 tablespoon of ketchup
    1/2 tablespoon of sweet pickle relish
    Pinch of sugar
    Kosher salt and fresh cracked black pepper, to taste
    Combine and refrigerate until needed.




Wednesday, February 3, 2016

Paula Deen's Goulash


    Ingredient

    2 lbs lean ground beef
    2 medium yellow onions, chopped
    3 cloves garlic, chopped
    3 cups water
    2 (15 oz) cans tomato sauce
    2 (15 oz) cans diced tomatoes
    2 tablespoons Italian seasoning (I didn't use this)
    3 bay leaves (I didn't use this either)
    3 tbsp soy sauce
    1 tbsp Paula Deen's House Seasoning (Again, didn't use this in mine)
    1 tbsp salt
    2 cups elbow macaroni (uncooked)
    I added garlic powder, seasoning salt, and a little pepper to mine.

    Instructions


    In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
    Add onion and garlic, saute until transparent.
    Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
    Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.




Old Fashioned Chocolate Buttermilk Cake


    Ingredient

    1/2 cup butter
    1 1/2 cup sugar
    2 eggs
    2 (1-oz.) squares unsweetened chocolate, melted
    2 cups sifted cake flour
    1 tsp. salt
    1 cup buttermilk
    1 tsp. vanilla extract
    1 tsp. baking soda
    1 Tbsp. vinegar
    Chocolate Frosting
    1/2 cup butter, softened
    3 cups confectioners’ sugar
    3 (1-oz) squares unsweetened chocolate, melted
    1 tsp. vanilla extract
    Half-and-half (if necessary)

    Instructions


    Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
    In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
    In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
    In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
    Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
    Chocolate Frosting
    In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.




Tuesday, February 2, 2016

HOMEMADE ECLAIRS


    Ingredient

    Filling:
    1 cup Sugar
    3/4 cup Flour
    3/4 tsp Salt
    3 cup Milk
    3 egg Yolks
    2 tsp Vanilla
    2 tbsp Butter
    1/2 cup Heavy Cream
    Pastry Shells:
    1/2 cup Butter
    1 cup Water
    1/4 tsp Salt
    1 cup Flour
    4 Eggs
    Topping:
    1 cup Semisweet Chocolate Chips
    1 tsp Shortening

    DIRECTIONS


    Beat egg yolks and set aside.
    Whisk together sugar, flour and salt in a saucepan.
    Slowly add milk while whisking. Then add egg yolks while whisking.
    Bring to a boil over medium heat while whisking constantly.
    Cook until mixture reached the consistency of pudding.
    Remove from heat and add vanilla and butter to pan, whicking until butter is melted and mixture is well blended.
    Allow to cool completely.
    Whip heavy cream until soft peaks form.
    Fold whipped cream into custard mixture. and refrigerate until ready to use.
    Preheat oven to 400.
    Line a baking sheet with parchment paper. Set aside.
    Combine butter, water and salt in a medium pan and bring to a boil.
    Add flour to the pan and stir until it forms a ball.
    Remove from heat and allow to cool for 5 minutes.
    Transfer to mixing bowl and beat in the eggs, one at a time.
    Transfer pastry dough to piping bag.
    Pipe elongated strips of dough onto prepared sheet.
    Bake for 40 minutes or until golden.
    Remove from the oven and allow to cool completely.
    Transfer pastry cream to a piping bag.
    Cut pastries halfway through the center with a knife and pipe in the cream.
    Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
    Place in a shallow flat dish.
    Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.




Crunchy Granola Bars


    Ingredient

    7 cups old-fashioned rolled oats
    1/2 cup vegetable oil
    1 teaspoon salt
    1 1/2 cups whole almonds, pecans, walnuts or peanuts
    3/4 cup honey
    3/4 cup packed brown sugar
    1 Tablespoon vanilla extract
    2 teaspoons ground cinnamon (optional)

    Directions


    Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.
    Line an 18 x 13 inch rimmed baking pan with aluminum foil.
    Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.
    Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife.
    Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).
    Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.
    Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars, I used a pastry scraper to cut. Cut the bars all the way through and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.
    The bars can be stored, covered for up to 2 weeks.



Homemade Cream Cheese


    Ingredient

    Milk - 1 litre
    Curd(Yogurt) - 1 tbsp
    Lemon Juice - 1.5 tbsp (or) Vinegar - 2 tbsp

    Instructions

    Boil milk, add lemon juice and stir continuously until the whey water and cheese seperates. You can see the whey seperating from milk as seen below.Switch off.
    How to make rajma masala - Step1
    Now pour this into a muslin cloth and drain water. Then wash it in cold water twice atleast to get rid of the lemon flavour.Leave it aside keeping a container under it for 15mins for the water to drain.
    How to make rajma masala - Step2
    Then add curd and mix well. Now transfer it to the mixer and grind this mixture to a smooth paste.
    How to make cream cheese - Step3
    Now transfer this again to the muslin cloth and bring the ends together and tie a knot and hang it on a cupboard handle. Leave it aside for 5-6 hours till all the liquid is drained completely. You can place a container under the hanging to collect the dripping. Then open and collect cream cheese in a bowl and refrigerate it overnight.
    How to make cream cheese - Step4
    Your homemade cream cheese is ready...When you want to use it, bring it to room temperature then use it for your cheese cakes or frosting for cakes.