Potato Chip Chicken Casserole

This is a great recipe. Quick, easy and delicious! Thanks Clay for the recipe!


4 Leg quarters

3 cans Cream of Chicken soup

3 cans Cream of Mushroom Soup

3 cans Cream of celery soup

1 sleeve of Saltine crackers

16 oz carton sour cream

1 cup shredded cheddar cheese

1 bag plain chips


Pre heat oven to 350.



Boil chicken until done. Cool and de-bone.

In a large bowl, combine chicken, soups, crackers and sour cream.

Mix well.

Pour into large baking dish.

Crush and sprinkle over top until covered.

Sprinkle cheese on top until covered.

Place in oven and bake for about 20 minutes until cheese is melted and heated through.

Serves about 6. Amounts vary depending on desired serving amount.

Buttermilk Fried Okra

1 lb fresh okra, cut into 1/2-inch-thick slices or whole (remove tops)

 1/4 cup buttermilk

 1 1/2 cups self-rising white cornmeal mix

 1 tsp salt

 1 tsp sugar

 1/4 tsp ground red pepper

 Vegetable oil, for frying



Stir together okra and buttermilk in a large bowl.

  Stir together cornmeal mix and next 3 ingredients in a separate large bowl.

  Remove okra from buttermilk, in batches, using a slotted spoon.

  Dredge in cornmeal mixture, and place in a wire mesh strainer. Shake off excess.

Pour oil to a depth of 1 inch into a large, deep cast-iron skillet or Dutch oven.

  Heat oil to 375 degrees (using a candy or frying thermometer). Fry okra, in batches, 4 minutes, or until golden, turning once. Transfer okra to a paper towel-lined plate and drain any excess oil.

Ultimate Hush Puppies

If you like, you can make this recipe and omit the corn, scallions and jalapeno to have just plain pups.

3/4 cup cornmeal

 1/4 cup flour

 2 Tbsp sugar

 3/4 tsp baking soda

 3/4 tsp salt

 1 egg, beaten

 1/2 cup buttermilk

 1/2 cup corn kernels (can be fresh or out-of-the-can)

 1 jalapeno, minced

 4 scallions, minced

Shredded cheddar cheese

Freshly ground black pepper, to taste

 Veggie oil, for frying



Whisk the cornmeal, flour, sugar, baking soda and salt together in a medium bowl.

  Stir in the beaten egg, buttermilk, corn kernels, jalapeno, scallions, and pepper (to taste).

These cook really fast, so be ready!

Add enough veggie oil to a pan so that it comes 1 inch up the sides of the pan. Heat to 325 degrees F. Deep fry spoonfuls of the batter until golden, about 2 to 3 minutes.

Drain on paper towels

Potato Logs (JoJo Potatoes)

I am sure everyone has had these before. Now you can make as many as you like, and it is cheaper than takeout one!


4 large russet potatoes

2 cups flour

salt

pepper

any other seasoning you like

Wash potatoes and leave skins on.

Slice in half length wise so one potato now is halved.

Make 4 slices out of one side, then repeat with other.

One potato will or should make 8 wedges per potato.

When all potatoes are sliced, soak in salt water while you get other ingredients ready.

Mix flour, salt, pepper and any other seasoning you wish to have on wedges.

Heat about 3 cups of oil in saucepan, or enough to deep fry wedges.

Take potatoes, about 6 at a time will cook, depends on size of fryer or pan you are using.

Do not over crowd.

Dip wet potatoes into flour mixture until all sides are coated.

Fry until golden brown. They will float when they are done.

Drain on paper towels.

Serve with any dipping sauce you like, or ketchup or plain.

I always sprinkle with extra salt as soon as they come out of oil for more flavor.

Bacon Egg and Cheese Bread Pudding

This bread pudding gives you your eggs, toast & bacon all in one dish plus everything is coated in gooey melted cheddar cheese. Whipped up the night before & refrigerated, it made for a weekend breakfast treat.


3 slices of bacon, chopped
2 c bread cut into 1/2-inch cubes
4 eggs
1/2 c milk
1.5 oz grated cheddar
salt & pepper

Preheat oven to 375 F.

Cook the bacon in a skillet until it is crispy. Drain on a paper towel & set aside until cool.

In a bowl mix together the cooled bacon, bread & 1 oz of the cheese. Divide between to 1 1/2 c ramekins. Whisk the eggs & milk together, salt & pepper. Pour over the bread in the ramekins. Sprinkle the remaining cheese on top. Let sit for at least 30 minutes for the bread to soak in the milk & egg. You can also make these the night before, cover with plastic wrap & refrigerate.

Bake for 35 - 45 minutes until the pudding is puffed up & golden brown.

Stuffed Breadsticks

                                            You can make these as big or small as you like!


1 t. yeast
1 t. sugar
3/4 c. warm water
1/4 c. olive oil
1/2 t. salt
1/2 t. Italian seasoning, optional
2-3 c. flour
8 mozzarella string cheese sticks, cut in half
32 slices pepperoni
2 T. butter or margarine, melted
Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

Spinach Artichoke Dip

                                            This is great hot or cold, but I prefer hot.


8 oz cream cheese – softened
1/4 cup mayonnaise
1 cup freshly grated mix of Parmesan, Asiago and Fontina cheeses
1 clove garlic, peeled and minced
1/2 tsp dried basil
dash garlic powder
salt and pepper to taste
1 can artichoke hearts, drained and chopped
1 box frozen chopped spinach, thawed and drained
Mix together. Bake at 350 for about 25 minutes.

Serve with toasted bread or tortilla chips.

Three Cheese Spaghetti Bake

You can use any type of pasta you like, and I like to add meatballs to this also, but it is good if you just want to add scrambled hamburger and veggies also.


 16 oz pkg spaghetti
2 C shredded mozzarella cheese, divided
3/4 C grated parmesan cheese
1/2 C grated romano cheese
3 eggs, beaten
1 T olive or veg oil
2 t garlic powder
salt and pepper to taste
1 28 oz jar spaghetti sauce

veggies of your liking and meatballs

Cook spaghetti per package instructions. Drain. Add 1 C mozzarella cheese, parmesan and romano cheese, eggs, garlic powder, salt and pepper. Press into a greased 13 X 9 inch baking dish. Top with spaghetti sauce. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with the remaining mozzarella cheese and bake 10 minutes longer or until heated through and cheese is melted.

Jalapeno Cheese Poppers

I like to use a mixture of different cheeses together, but you can make them the way you like.


8-10 fresh jalapeno peppers ( or how ever many you wish to make )

Blocks of cheddar, Colby, Monterrey, or even cream cheese if you wish

2 eggs

1/3 cup of milk

1/2 cup flour

Panko breadcrumbs (plain or seasoned)

Oil for frying


Remove the stems from tops of  jalapenos,  if they are any; mix egg and milk together.

Make a slit down one side of pepper, but not completely through to other side or bottom

Remove seeds from peppers.

Slice sticks from cheese blocks to fit inside pepper and stuff inside pepper.

Roll peppers in flour, the egg and milk mixture, then breadcrumbs.

Repeat egg and breadcrumbs step.

Put in freezer for 30 minutes.

Heat oil to 375 and deep fry until golden brown.

Drain on paper towels.

Homemade Monzarella Sticks

Who doesn't love stringy, melted cheese in a crispy crust? Serve with your favorite dipping sauce.

8 pieces of string cheese
1/2 cup flour
1 to 2 eggs
1 to 2 tbsp. milk
1 cup Italian-style Panko bread crumbs
Oil for frying
1/2 cup marinara sauce (for dunking)

Cut string cheese in half.

Put the flour in one bowl, mix egg and milk in another bowl, and breadcrumbs in another bowl
Like an assembly line starting with the flour.

Roll cheese in flour, then egg mixture and then breadcrumbs. I like to repeat the egg and breadcrumb
a second time just to keep the cheese inside better and for more crunch also.

Place sticks on plate or cookie sheet and place in freezer for at least 30 minutes to freeze the cheese.

Heat oil to 375 and deep fry until golden brown.

Drain on paper towel or wire rack.

Serve with any sauce you like!

 

Chicago Style Deep Dish Pizza

The perfect crust, sauce, cheese, and topping combo. Amazing, simply amazing and amazingly simple to make at home. C'mon . . . you know you want to try it.

Dough:

2 packages instant yeast

3/4 cup warm water

1 teaspoon sugar

1/4 cup corn oil

2 1/2 cup all purpose flour

2 teaspoons salt

olive oil


In a mixing bowl, add water, yeast and sugar and stir to blend. Add the corn oil and blend.

Add 2 c. of the flour and salt and mix thoroughly.

Sprinkle additional 1/2 c. flour on a flat surface and knead dough for about 5 minutes., incorporating the flour as needed.

When dough is smooth, shape into a ball.

Coat a large bowl with a little olive oil. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for two hours.

Place the dough ball into an oiled deep-dish pizza pan and press to cover the bottom and up the sides of the pan. Note – Once the dough ball is placed in the oiled bowl, it can be refrigerated to rise overnight. Remove from the refrigerator one hour before assembling pizza.

Pizza:
1 can diced tomatoes, drained
2 tsp. Italian seasoning
1/4 tsp. garlic powder
12 oz. bulk Italian sausage, pepperoni, anything you like on pizza
1/4 c. diced pepperoni
8 oz. sliced mozzarella
1/2 c. Parmesan cheese
4 oz. shredded Italian cheese blend


Heat oven to 475 degrees. Blot any excess water from the tomatoes with a paper towel and stir in Italian seasoning and garlic powder; set aside.

Layer the mozzarella slices to cover the dough in the bottom of the pan.

Place sausage over the mozzarella slices.

Sprinkle pepperoni pieces over sausage.

Next, spread tomatoes over sausage. Finally, sprinkle Parmesan and Italian cheese over tomatoes. Place pizza in oven and bake until crust is brown and cheeses are just beginning to brown. Let pizza cool for 5 minutes before slicing and serving.

Steak Fajitas

These can be made with chicken or shrimp also! Serve with sour cream, guacamole or anything you like!


2 Garlic Cloves
2 Tbsp Olive Oil
Juice of 2 Lime
1/4 Cup Soy Sauce
1/4 Cup Cilantro, packed
1/4 Cup Tequila (PARENTS, DON’T WORRY. ALL THE ALCOHOL BURNS OFF AND YOU’RE JUST LEFT WITH GREAT FLAVOR, but you can leave it out all together and they’re still yummy!)
1 Lb. Skirt/Hanger Steak (this marinade also works well with chicken and shrimp)
1 Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
Oil as needed
Accompaniments: Tortillas, Sour Cream, Guacamole

Combine the first 6 ingredients in a blender, food processor or in a bowl using an immersion blender (you can also chop the ingredients by hand and stir to combine).

 Place the skirt steak in a zipper bag with the marinade (you may need to cut it into several large slabs).

 Marinate the meat for 4-24 hours in the refrigerator.

 Add 1 tbsp of oil to a large saute pan over medium to high heat or you could also cook the meat on a grill or use a grill pan.

 Place the drained meat in the saute pan or grill and cook for 2 minutes on each side.

 Place on a cutting board and allow to rest for 5-10 minutes.

Heat another tbsp of the oil in the saute pan over medium heat and cook the onions and peppers for 4-5 minutes.

. Slice the meat.

 Cover a tortilla with desired accompaniments, meat, onions and peppers.

 Serve.

Crispy Chicken Tenders

                                        These are perfect for dipping in your favorite sauces!

5 boneless chicken breasts
4 tbsp dark Soy Sauce
1 tbsp Coarsely Ground Pepper
Dash of Chilli Sauce
1 cup breadcrumbs or Panko breadcrumbs for extra crispy
salt to taste
Oil for frying

Cut chicken into thin pieces of any shape you desire.
Marinate overnight with soy sauce, salt,pepper and Chilli Sauce.
Roll in Breadcrumbs.
Heat oil in a pan and fry till golden brown.
Remove from the oil and drain on paper towel.
Breaded Pepper Chicken is ready to serve.

Not Yo Mama's Banana Pudding

This recipe adds a new twist on an original recipe. This is courtesy of Paula Deen. It is where I first seen it and tried it, it is a winner! Thanks Paula!


2 bags Pepperidge Farm Chessmen cookies (I've used nearly 3 at times)
6 to 8 bananas, sliced
2 cups milk (add c. milk for additional pudding)
1 (5-ounce) box instant French vanilla pudding (2-3.5 oz.)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or 1-8 oz. container of whipped cream, whipped

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Cheese Dip (White Nacho Dip)

1/2 onion, chopped
1 tablespoon oil
5 cups (20 ounces) shredded Monterrey Jack cheese
2/3 cup heavy whipping cream
1/2 cup chopped canned hot peppers, such as jalapeno peppers
2 firm tomatoes, peeled
Tortilla chips, for serving


Heat oil in a deep pan and saute onions for about 5 minutes or until they start to soften.

 Reduce heat to low-medium low and add cheese, cream, and peppers. Cook and stir until mixture melts and becomes a creamy sauce.

 Cut tomatoes in half and scrape out the seeds; discard seeds. Slice flesh into thin strips (about 1/4-inch wide and 1-2 inches long) and stir into sauce.

 Warm tortilla chips on a tray in the oven at 350 degrees for 10 minutes or until hot. Pour the cheese sauce into a serving dish and serve warm, with the heated chips.

Spicy Italian Sub

A toasted Italian garlic bread, topped with meatballs, sauce, and pepper jack cheese. You can add onions, peppers, mushrooms, black olives, anything you desire, but it is delicious just like this.


1 loaf Italian bread, sliced horizontally (like for one large sandwich)
1 1/2 cups spaghetti or pizza sauce
16 fully-cooked meatballs
2 cups  shredded pepper jack cheese
1 cup  shredded mozzarella cheese
4 Tablespoons butter, softened
1 small clove garlic, minced
1/4 teaspoon salt
Parmesan cheese, optional

Mix garlic, salt, and butter; spread over the two bread halves. Lay bread, crust side down, on a cookie sheet and broil for a couple minutes until top is toasted.

 Heat sauce and meatballs in saucepan on stove. Reduce heat to low and add pepper jack cheese, stirring to melt.. Lay meatballs and sauce over bottom half of bread. Sprinkle mozzarella cheese on top. Broil (bottom half of bread only) for a few minutes, until top is toasted.

 Sprinkle Parmesan cheese, if using. Put top of sandwich on (the other half of the bread) and cut into servings.

Cheese Steak Hoagie

This is a classic! You can add any condiment you prefer and add any additional veggies to your liking. And whatever kind of cheese. The ideas are endless with this recipe.


A good quality hoagie roll or sub roll. Do not try the light airy one, they tend to fall apart.

1 large thinly sliced onion

Sliced mushrooms

sweet bell pepper slices. I like red and green for this one.

Thinly sliced tender cut of steak

Provolone cheese or whatever you like.

Pre-heat the oven to 225F. Heat about 1 tablespoon of cooking oil in a saucepan over medium-high heat. Once hot, add onions, mushrooms, and bell pepper slices if using. Sprinkle in salt and pepper to taste. Saute until the onions and mushrooms begin to brown up, about 10 minutes. Transfer pan contents to a heat proof bowl and hold in the pre-heated oven. Add 2 teaspoons cooking oil to the saucepan and allow it to heat up over medium-high heat. Once hot, add the steak slices. Sprinkle with salt and pepper. Fry slices for about a minute or two per side, or until cooked through. Transfer the meat to one side of a split bun, top with additional condiments of choice and one slice of provolone cheese. Remove the sauteed vegetables from the oven and spread them evenly on the opposite side of the split bun. Top with the remaining slice of provolone cheese. Put the sandwich on a baking pan and place it a couple of inches below the broiler. Broil until the cheese just starts to brown. Remove from oven and serve immediately.

General Tso Chicken

1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)Sauce-1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

Mounds Bars

Just like the candy bar, but much cheaper and you can make it as big as you like!

2- 14 ounce bags of coconut

1 can sweetened condensed milk

1/2 cup butter, softened

1 lb powdered sugar

3 cups of chocolate chips

2 teaspoons of butter

In a large bowl mix together the coconut, sweetened condensed milk, 1/2 cup butter, and powdered sugar. Mix well.
Spread mixture onto a cookie sheet lined with parchment paper, chill for 2 hours.

Melt 1 1/2 cups chocolate chips and 1 teaspoon of butter in the microwave stirring every 30 seconds until melted. Spread over chilled coconut mixture and chill until chocolate is set.

Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and butter. Spread over the coconut layer. Chill.

After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. I bring them to room temperature to cut them, and then put them back in the refrigerator to store them.

Almond Joy Cake

Rich chocolate cake with a creamy coconut filling, topped with more chocolate and almonds. I used mini chocolate chips around base just for looks, but it sure is good!

2 cups flour

2 cups sugar

1 cup water

1/2 cup butter

1/2 cup shortening

3 1/2 tablespoons cocoa

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.

Stir together flour and sugar in a large mixing bowl; set aside. Put water, butter, shortening and cocoa in a saucepan. Bring to a boil, stirring constantly. Let cool until warm.

Pour the water mixture into the flour mixture and stir well. Add remaining ingredients and mix until combined. Pour batter into prepared pan, bake for 22 minutes or until it tests done. Cool. Cover with Coconut Icing, then top with Chocolate Nut Coating (recipes follow).

COCONUT ICING

1 cup sugar

1 cup evaporated milk

24 large marshmallows

7 ounces shredded coconut

Heat all ingredients in a saucepan until the marshmallows are melted entirely, stirring until combined. Cool slightly, then spread on cooled cake.

CHOCOLATE NUT COATING

1/2 cup butter

12 ounces semi-sweet chocolate chips

1 cup sliced almonds

Melt butter and chocolate chips. Add nuts. Pour on top of coconut mixture. Cool. Serve.

Reese Cup Peanut Butter Cake

                              All the classics favorites you love, peanut butter and chocolate!

For the cake:2 cups all-purpose flour½ cup unsweetened cocoa powder½ tsp. baking powder½ tsp. baking soda½ tsp. salt2 sticks unsalted butter, at room temperature1 ½ cups sugar2 large eggs2 large egg yolks1 tsp. vanilla extract1 cup buttermilk4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:1 ½ – 2 batches frosting (follows recipe)
miniature Reese’s cups, halved and/or chopped

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Peanut Butter Frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Stuffed Peppers

You can use red, yellow, orange or green peppers for this recipe. I like mixing them up for color and flavor.


4 bell peppers
2 tablespoons olive oil
1 pound lean ground beef
2 tablespoons butter
1 onion, chopped
1 small bell pepper chopped
2 cloves garlic, minced
1 Knorr beef bouillon cube
1 can corn kernels
1 cup cooked white rice (can use wild rice or brown also)
Shredded cheese of your choice ( optional)

Seasoning: Salt, pepper and paprika

Saute' onion, chopped bell pepper and garlic in butter mixture (about 5 min) Add ground beef and fry till barely cooked. Take bouillon cube and crumble over beef mixture. Season with salt, pepper and paprika. Stir till well blended. Place mixture in bowl and add corn and the rice to the beef mixture. Stuff bell peppers. Cook bells 350 F until bells are tender, 30 min.

Create a sauce; 1 large can of tomatoes diced into a chunky sauce, add more dice onion, and diced bell pepper to taste and texture. Pour this mixture into cover able casserole dish and place stuffed bell peppers in it and cook off until the bells are tender.

Buttery Rum Cake

This cake is super moist and full of flavor. Do not worry, the alcohol cooks out just leaving the flavor.


1 box Duncan Hines butter recipe golden cake mix

1- 3/4 oz package vanilla instant pudding

1/2 cup spiced rum ( can use plain rum if desired )

1/2 cup vegetable oil

4 eggs


Grease and lightly flour a bundt pan.

Mix the cake mix, and pudding (dry) together well.

Add rum, oil and eggs.

Beat with mixer on high for 2 minutes.

Pour into bundt pan evenly.

Bake 325 for 45 to 60 minutes, or until firm to touch.

When done, leave in bundt pan and run knife around edges to loosen cake.

Pour hot glaze over warm cake and let stand for 30 minutes to soak in.

Invert onto plate or cake stand.

GLAZE:

1 stick sweet cream butter

1 cup sugar

1/4 cup rum

1/4 cup water

Melt the butter, add rest of ingredients.
Boil in saucepan for 3 minutes.
Pour evenly all over hot cake which is still in pan.

Glazed Orange Rolls

            These yummy rolls are full of orange flavor! Good for dessert, snacking or breakfast!


1 envelope dry yeast

1/4 cup warm water

1/2 cup sour cream

3/4 cup sugar - divided

1 teaspoon salt

1/4 cup plus 2 tablespoons melted butter

2 eggs - beaten

3 to 31/2 cups all purpose flour, divided

3 tablespoons grated orange peel

2 tablespoons butter softened


Dissolve yeast in warm water.

Combine sour cream, 1/4 cup sugar and salt in a bowl and mix well.

Add melted butter, eggs, 2 cups flour and yeast mixture, mix well.

Gradually add enough remaining flour to make a soft dough.

Turn out onto floured surface and knead until smooth and elastic, about 5 minutes.

Place dough in well greased bowl and turn to coat all of the dough with grease.

Cover and let rise 1 1/2 to 2 hours or until doubled in bulk.

Punch dough down and divide in half.

Roll each half into rectangle on well floured surface.

Combine remaining 1.2 cup sugar and orange rind.

Spread each rectangle with butter, sprinkle with half the sugar- orange peel mixture.

Roll up jelly roll style starting with short end.

Seal edges and slice into 1 inch rounds.

Place cut side down on greased cookie sheet or baking pan.

Cover and let rise again until almost double in size.

Bake at 350 for 15 to 20 minutes or until lightly brown, not to brown.

Drizzle orange glaze over hot rolls. Recipe follows:

ORANGE GLAZE:

1/4 cup sugar

1/4 cup sour cream

2 tablespoons butter

1 tablespoon orange juice

Combine all ingredients in small sauce pan.

Bring to a boil and cook 3 minutes. Drizzle over hot rolls.

Loaded Potato Wedges

                  These are a great appetizer, if you love potato skins, you will love these!

4 large russet, potatoes, sliced into wedges

1 1/2 teaspoon garlic powder

1 1/2 teaspoon onion powder

1 1/2 teaspoon paprika

4 tablespoons olive oil

salt/pepper

1 cup cheddar cheese

3 slices  bacon, chopped and cooked until crisp

1/2 cup sour cream

3 scallions, chopped

directions
preheat oven to 450 degrees.

Place potato wedges on an aluminum foil lined baking sheet.

In a small bowl, combine garlic powder, onion powder, paprika and olive oil. Stir into a paste. brush over both sides of the potato wedges.  Sprinkle both sides with salt pepper.

 Bake in the preheated oven for about 20 – 25 minutes; turn. bake until crisp, about 10 minutes more.

 sprinkle the wedges with the cheddar cheese. bake about 3 -4 minutes longer or until the cheese is melted .Top with chopped bacon, sour cream and chopped scallions. serve immediately

Apple Dumplings with Warm Caramel Sauce

I have to say that ice cream is an essential component to this perfect dish. Hot apples, crispy crust, thick cinnamon syrup topped with old-fashioned creamy vanilla ice cream. My mouth is watering, so I may have to sign off soon and put my recipe where my mouth is (so to speak)!


4 medium apples
6 teaspoons sugar
4 tablespoons butter
1/2 teaspoons cinnamon


Sauce
2 cups sugar
3 cups water
1/2 stick butter
1 teaspoon cinnamon


Crust
1 cup flour
1/3 cup and 2 tablespoons Crisco
4 tablespoons cold water


Combine all the ingredients for the sauce in a large sauce pan. Bring sauce to boil over medium-high heat, stirring constantly. Once sauce comes to a boil, reduce heat and let simmer for 30 minutes.

While the sauce is simmering, you can assemble the pie crust. Put 1 cup flour in a large mixing bowl. Cut the Crisco into the flour until in resembles course meal. Add water one tablespoon at a time and mix until the dough holds together. Wrap in plastic wrap and put in the fridge while you prepare the apples.

Meanwhile, peel apples and cut them in half and core out the middle with a melon scooper. Put a dab of butter in the center a of each apple half. Sprinkle each with 1 teaspoon sugar and a shake of cinnamon.

Preheat the oven to 350 degrees F. Pull the dough out of the fridge and roll out on a surface lightly dusted with flour. Roll into a rectangle and cut the dough into eight squares. Set an apple in the center of each dough square and pull the sides up around the apple and pinch the top together to hold in place. After each apple is wrapped, place them all in a 9X13 glass cake pan.


Pour the sauce over all eight apples and bake the entire dish at 350 degrees F for 25-30 minutes or until the dumplings are golden brown. While the apple dumplings are baking, about halfway through the baking time, open the oven and baste the dumplings with the sauce to keep them moist.

Serve with ice cream for a wonderful treat!

Sweet Potato Casserole

                               Not just for Thanksgiving, this is good anytime for supper!


3 cups mashed sweet potatoes ( canned yams will work fine too, just drain before mashing)

2 eggs, beaten

1/4 cup evaporated milk

1 cup sugar

1 tablespoon vanilla

1/2 cup butter


TOPPING:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans (optional or use walnuts)

1/3 cup melted butter


Mix first 6 ingredients and place in greased baking dish.

For the topping, mix brown sugar, flour and chopped pecans.

Spread on top of filling.

Drizzle melted butter on top.

Bake at 350 for 30 minutes.

You can also add marshmallows to this recipe if you like. I mix the mini marshmallows in my sweet potatoes, some like them on top.

Gooey Butter Cake

This recipe is easy and delicious, but very rich! You can also use any flavor cake mix to make it your own, but this is the classic version. It reminds me of a chess/cheesecake but much simpler and faster.

CRUST:

1 stick butter

2 eggs

1 box yellow deluxe cake mix or your choice

FILLING:

2 eggs

1 box confectioners sugar

1 - 8oz package cream cheese


Melt butter and pour into cake mix, add eggs and mix until you have a dough like consistency.

Pat the dough into a buttered 13x9 inch baking pan,

Mix the eggs, powdered sugar and softened cream cheese and pour over crust.

Bake at 350 until lightly golden on top. Usually about 20 minutes.

Let stand for 15 minutes before cutting.

Monkey Bread

When making this dish, I like to use refrigerated buttermilk biscuits, but you can use traditional if you like. I suggest not using butter flavored or flakey, they do not work as well in this recipe, adding too much buttery flavor or making if more difficult to pull full pieces apart.



Greased Bundt pan
4 small (7.5 ounce) tubes of refrigerated buttermilk biscuits. Cut each circle of dough into ¼’s
2/3 cup sugar
2 teaspoons cinnamon
1 cup light brown sugar
1 stick of butter or margarine


Preheat oven to 350°F.

Place 2/3 cup sugar and 1 teaspoon cinnamon into a ziplock bag. Add dough quarters, few at a time, to bag and shake until well coated. Place coated dough into Bundt pan. Continue this step until all dough is used.

In a small saucepan, add butter, brown sugar, and remaining 1 teaspoon of cinnamon. Heat to melt butter and stir to combine well. Bring to a low boil. Stir constantly for 1 minute while boiling. Remove from heat, and pour over dough in Bundt pan.

Bake in oven for 25-30 minutes. Let cool for 10 minutes and flip out of pan onto serving dish. Serve warm.

Scrumptious Chicken Divan

                                                           This is a old time favorite!

4 cups steamed broccoli flowerets

2 cups cook chicken breasts, cubed

1 can (10 3/4 ounces) condensed cream of chicken soup

1/2 cup milk

1 cup shredded Cheddar or Swiss cheese

1/2 cup dry bread crumbs (can also use crushed ritz crackers mixed with 1/2 stick melted butter) 

2 Tbsp melted butter

1/4 cup freshly grated Parmesan cheese

1. Lightly butter a 12" au gratin dish (or similar oven-proof dish) and scatter the chicken and broccoli about.

2. In a small bowl, whisk the soup and milk together until well blended. Pour the mixture over the broccoli and chicken. Evenly sprinkle with the cheese. Stir the bread crumbs into the melted butter and distribute evenly over the dish. Sprinkle with the Parmesan cheese.

3. Bake in a preheated 450 degree oven until hot and bubbling.

Chocolate Gravy for Biscuits

                                                           A Southern Favorite!!

1/2 cup cocoa

3 tablespoons flour

3/4 cup sugar

1/4 teaspoon salt

2 cups milk

1 tablespoon butter

2 teaspoons vanilla

 

Ok, first whisk together the cocoa, flour, sugar, and salt in a medium saucepan. Pour in the milk and whisk til smooth. Cook over medium heat, stirring constantly, til slightly thickened. Remove from heat and stir in butter and vanilla. It will thicken more as it cools.

 

Incredible Chicken Alfredo

                         Creamy and delicious, this is a winner in my book! Great comfort food.

1 Rotisserie Chicken

6 Tlbs butter

4 cloves garlic, minced

1 Tlbs italian seasoning

1 lb fettucini pasta

1 onion, diced

1 (8 ounce) pkg sliced mushrooms

1/3 cup all purpose flour

1 Tbls salt

3/4 tsp ground white pepper

3 cups milk

1 cup half and half

3/4 cup grated parmesan cheese

8 ounces shredded colby/monteray jack cheese

3 roma tomatoes, diced

1/2 cup sour cream

 

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente;drain.

2. Meanwhile, melt the butter in the skillet. Saute onion, garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half and half, stirring until smooth and creamy. Stir in Parmesan and Colby/Monterey Jack cheeses; stir until cheese is melted. Stir in chicken, tomatoes and sour cream. Add linguine noodles to sauce and stir to coat. Makes a lot of pasta!

 

Homemade Glazed Doughnuts

                                                   Hot, fresh glazed doughnuts, yummy!!


2 (.25 ounce) envelopes active dry yeast
 1/4 cup warm water (105 to 115 degrees)
 1 1/2 cups lukewarm milk
 1/2 cup white sugar
 1 teaspoon salt
 2 eggs
 1/3 cup shortening
 5 cups all-purpose flour
 1 quart vegetable oil for frying

GLAZE

   1/3  cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.    

            Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth.

Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.    

            Heat oil in a deep-fryer or large heavy skillet to 350 degrees . Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

These are great with coffee!!

No Bake Key Lime Pie

               This great pie can also be made with lemons instead of key limes, either one is great!


1/2 cup Key lime juice (or lemon if you do not like limes)

2 tubs Cool Whip

1- 14 oz can Eagle Brand sweetened condensed milk

Graham cracker pie crust


Mix the juice, milk and 1 tub cool whip until smooth.

Pour into graham crust.

Top with remaining tub of cool whip if desired.

Slice key limes or lemons to garnish if desired.

Easy Cream Cheese Danish

Just because you are not a french pastry chef, doesn't mean you can't cook like one! These are great
                                           for breakfast, snack or dessert! This is a must try!



2 - 8 oz packages cream cheese softened

2 packages refrigerated crescent rolls

1 cup of powdered sugar

1/2 stick of sweet cream butter


Cream sugar and cream cheese together until smooth.

Set aside.

On a cookie sheet, press out full package of crescent rolls, making a rectangle with seams pressed together where the crescents are divided.

Spread the cream cheese and sugar mixture onto cresent roll rectangle.

Roll out the second package of rolls the same size as the one on the cookie sheet and place on top of cream cheese layer.

Melt the butter and pour all over top.

Bake at 350 for 30 minute or until light golden brown.

TOPPING

1 1/2 cup powdered sugar

1 teaspoon vanilla extract

a dash of milk

Mix together until smooth, add a little milk at a time until you get a thin consistency, not to runny but a good syrupy consistency.

drizzle over warm danish, cool slightly and enjoy.

Coconut Cream Cake

                                                            Very moist and delicious cake!


1 package butter recipe cake mix

1 can Eagle brand sweetened condensed milk

2 packages coconut

1 can cream of coconut

1 8oz container Cool Whip

Bake cake according to directions on package in a 13x9 baking dish.

While cake is baking, combine cream of coconut and eagle brand milk.

When cake is done, remove from oven, while it is hot, poke holes into cake with fork or wooden spoon handle.

Spoon the milk and coconut cream mixture over hot cake slowly.

This will seem like alot, but by doing this slowly the cake will absorb the mixture.

Cool completely.

Mix the softened Cool whip and one package of the coconut and spread over cooled cake.

Toast the rest of the coconut if desired and sprinkle over top of cake.

Keep refrigerated and covered.

Blueberry Cream Pie

                                                   This is a great dessert! Super quick and easy.


8 oz cream cheese, softened

2 cups powdered sugar

16 oz Cool Whip, thawed

1 can blueberry pie filling ( can use regular blueberries, canned berries, just drain the berries first)

Graham pie shell (can use regular also)


Mix cream cheese and powdered sugar together with mixer until smooth.

Fold in Cool Whip

Pour half of the mixture into pie shell.

Layer onto that 1/2 of the pie filling or berries

Pour remaining cream cheese mixture over the berry layer.

Top with remaining pie filling or berries.

Chill until set.

You can also use this recipe with any fruit filling you choose.

Homemade Yeast Rolls with Honey Butter

                               This recipe can be doubled if desired. This is one of my favorites!


1 package active dry yeast

4 tablespoons sugar

2 tablespoons warm water

5 cups self rising flour

1 cup shortening

2 cups buttermilk


Preheat oven to 350.

Dissolve yeast in warm water.

Mix with buttermilk when frothy.

Mix all ingredients together, then let rest 10 minutes.

Turn onto floured surface and knead 5 minutes.

Pinch dough off into golf ball size rolls.

Roll to form ball.

Place rolls onto greased cookie sheet or baking dish, can also put them in muffin tins.

Let rise 20 minutes.

Bake 10 to 15 minutes until golden brown.

Brush the tops with honey butter, plain butter or just serve plain.

Honey butter recipe below.

Honey Butter

2 sticks softened sweet cream butter

1/4 cup honey

Mix together and keep refrigerated.

Grandma's Mac and Cheese

                                This is a gooey, delicious side dish that goes with anything!

8 ounces elbow macaroni, cooked and drained

1 (12 ounces) can evaporated milk

1-1/2 cups milk

2 eggs

4 cups shredded Cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

Cook the macaroni and drain. preheat oven to 350.

Add the milks, eggs, cheese and salt and pepper. I also add a couple spoons of butter for taste.

Mix well and pour into greased 13x9 baking dish.

Cook for about 10 - 15 minutes or until golden and bubbly.

Can add more cheese or mix cheeses if you like. I sometimes add more cheese on top the last 5 minutes of baking.

Crab Rangoons

                                                       Simple, fast, easy and yummy!!


One package wonton wrappers
2-8 0z packages cream cheese
1/4 cup sugar
1/2 cup crab meat chopped
green onions (optional)
oil for frying

Mix cream cheese, crab, sugar and onions together well.

Take wonton wrapper and add a tablespoon of cream cheese mixture into center of wrapper.

Fold corners over to seal edges. I use a tad of water on my finger and run it along side of wrapper before sealing. This helps keep the filling inside.

Heat enough oil in saucepan or wok to deep fry the wontons. They cook fast. Drop 3 or 4 at a time and cook for about 2 minutes on medium high heat, or until golden brown.

Drain on paper towel and enjoy!!

Best Egg Rolls

                                                         Crispy, delicious and easy!!
1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

 

Loaded Mashed Potatoes

Get ready for an explosion of flavor! if you like baked potaoes, potato skins you will love these!!

6 pounds Idaho potatoes, peeled and quartered

Salt

2 teaspoons freshly ground black pepper

1/2 cup butter

1 (12-ounce) carton sour cream

1 (8-ounce) block sharp white Cheddar, grated

1 1/2 pounds cooked bacon, julienned

Preheat oven to 350 degrees F.



Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.



In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.



Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.