Plan For Week Ending 9/22/12

We have some plans for the coming week.  I think looking at the ads from the local grocers this is going to be a yummy week.



Desert for the Week will be: All American Apple Cobbler

Sunday 9/16
Sweet and tangy chicken with a hint of heat (Crock Pot Recipe),  Served on a bed of rice and whole kernel corn.

Monday 9/17
Pork chops, Not Yo Momma's Macaroni and Cheese Pie, english peas

Tuesday 9/18
Mexican Casserole, Refried beans,  Mexican Corn

Wednesday 9/19
Truly Italian Chicken Parmesan, green beans,  Italian pasta salad

Thursday 9/20
Fair Styled Smoked Turkey Legs, Baked Corn Casserole, Oven Roasted Potatoes

Friday 9/21
Chicken Pot Pie

Saturday 9/22
Lasagna  daughters choice.  Side salad.  Garlic bread

Crock Pot Sweet And Tangy Chicken With Heat-**

Ingredients

• 2 (18 ounce) bottles barbeque sauce
• 1 (15 ounce) can pineapple chunks
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• Dash of cayenne pepper powder
• 8 boneless, skinless chicken breast halves

Directions

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, garlic and cayenne pepper.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker.
3. Pour half of the barbecue sauce mixture over the chicken. 
4. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
5. Cover, and cook on Low for 8 to 9 hours.
6. Serve over a bed of rice.

Serves 8

The Week Ending 9/14/12

So this past week we have had some wonderful food here at Pop's house.  This is a new section so It will be kinda slim entry this week just gonna hit the highlights.  We are fortunate enough we did cook in a manner which there were a few leftovers so there won't be an entry for every day.  We have clear the leftover night where everyone kinda gets their favorite from the week that had anything not eaten.

9-9-12 A new recipe for us was introduced by a very good friend.  Thanks Mike.
Pot Roast Via Cunningham, mashed potatoes with gravy and english peas.

9-10-12 Made a cake for the family.
Sour Cream Pound Cake, Pork chops, bean and corn blend, left over mashed potatoes and gravy.


9-12-12 We had breakfast for supper which included:
Grandma's Tomato Gravy, scrambled eggs, grits, bacon and Simple Wheat Biscuits.

9-13-12 Son was sick last night so I knew he would love this supper.
Danish Spaghetti and a medley of veggies.

9-14-12 Fish fry.
Southern Fried Catfish, Hush puppies,  Cheese grits and coleslaw.  There will be no leftovers knowing my family.

If a day is not listed it was a night of feasting on the cooking already done.

Simple Wheat Biscuits

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk

Directions

1. Sift dry ingredients into bowl
2. Cut in the shortening until like course crumbs
3. Make a well in the center of dry ingredients and add milk all at once.
4. Stir quickly with fork just until the dough follows the fork around the bowl
5. Turn onto lightly floured surface the dough should be soft.
6. Knead gently 10-12 strokes.
7. Roll or pat dough to 1/2 inches thick.
8. Dip 2 1/2-inch cutter in flour; cut dough straight down do not twist.
9. Bake in ungreased baking sheet or cast iron pan at 450 degrees for 12-13 minutes.  Top should be slightly browned.

Grandma's Tomato Gravy

Ingredients

• Rendering from 4-6 slices of bacon
• 3 tablespoons all purpose flour
• 1 can diced tomatoes
• 1 1/4 cup water
• salt and pepper to taste (your taste)

Directions

1. Fry up 4-6 slices of bacon in large fry pan.  I use cast iron.  Remove bacon and sit aside for breakfast.
2. In bacon rendering sprinkle 3 tablespoons of flour, over medium heat.  Stirring as you add to make sure you don't end up with clumps.  Brown flour to about the color of a pecan.  Stirring constantly to avoid burning.
3. Add can of tomatoes continue to stir.  
4. As the mix starts to thicken add a little water at the time.  Keep that spoon moving in the pan.  Once you have added the entire amount of water and it is all  mixed in well,  add salt and pepper to taste.  If it is too thick add a little more water,  to thin let it simmer for a little bit until it has a nice creamy consistency. 
5. This is wonderful on top of a big batch of buttermilk biscuits.  Enjoy.

Just Like the Fair Funnel Cakes - **

Ingredients

• 2 Eggs, beaten
• 1-11/2 cups of milk
• 2 cups sifted flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups cooking oil
• powdered sugar

Directions

Combine eggs and milk.  Sift flour, baking powder and salt together and add to egg mixture.  Whisk until smooth.

Heat two cups of oil in frying pan.  Put 1/2 cup of batter in a funnel and drizzle into oil forming a circle from the center of the pan outward.  Fry until golden brown.  Drain excess oil on paper towel and dust with powdered sugar.

Truly Italian Chicken Parmesan - **

Ingredients

• 6 broiler fryer thighs, bone and skin removed
• 1 egg
• 1/4 cup water
• 1 cup dry bread crumbs
• 1/4 cup olive oil
• 3 - 8oz cans of tomato sauce
• 1/2 tsp dried crushed basil
• 1/2 tsp dried crushed oregano
• 1/4 tsp dried crushed thyme
• 1/4 cup grated Parmesan cheese
• 6 slices (4 oz total) Mozzarella Cheese

Directions

1. Flatten chicken thighs between wax paper with a meat mallet.  
2. Beat egg w/ water in shallow dish.
3. Dip thighs in egg mixture and then coat with bread crumbs.
4. In a large skillet heat oil add breaded thighs and brown on both sides.
5. Mix tomato sauce, basil oregano and thyme. Spread layer of sauce in glass baking dish.
6. Place thighs over sauce overlapping slighthly.
7. Cover with remainder of sauce.
8. Sprinkle with Parmesan Cheese
9. Bake 30 minutes at 400 degree preheated oven.
10. Place a slice of mozzarella on each thigh and return to oven until mozzarella melts - about 5 minutes.
11. Serve quickly.

Golden Yam Cake - **

Ingredients

• 2 1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 cups cooking oil
• 1 tsp vanilla
• 2 cups sugar
• 4 whole eggs
• 1/4 cup hot water
• 1 cup nuts, chopped
• 1 1/2 cups grated raw yams (sweet potato)

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour 3 8-inch cake pans.
3. Sift together flour and spices.
4. In mixing bowl combine oil and sugar.
5. Add eggs one at a time beating until smooth.
6. Add hot water then fold in flour mixture.
7. Stir in shredded yams, chopped nuts and vanilla, combining well.
8. Pour batter evenly between 3 pans and bake 25-30 minutes until tester comes out clean.
9. Cool and ice with your choice of icing.

Works well with this icing.

Coconut Icing - **

Ingredients

• 12oz can evaporated milk
• 1 cup sugar
• 1 stick margarine
• 3 egg yokes
• 1 tsp vanilla
• 1 1/2 cup flake coconut

Directions

1. Combine all ingredients except vanilla and coconut in saucepan.
2. Cook over medium heat stirring continuously until boiling and thickened.  About 20 minutes.
3. Remove from heat and add vanilla and coconut.  Allow to cool.
4. Spread between and on top and sides of cake layers.

Works well on this cake.

Sweet Dip - **

Ingredients

• 3oz Cream Cheese
• 7oz Marshmallow Creme
• 1 tbsp grated orange peel
• dash of ground ginger

Directions

Mix all ingredients together and chill.  Serve as a dip on a fruit tray.

Not Yo' Momma's Macaroni and Cheese Pie

Photo By Shanna B - Anderson SC

Ingredients

1 - 8 oz. block of sharp cheddar cheese ~ grated
1 - 8 oz. block of pepper jack cheese ~ grated
1 16 oz. box elbow macaroni ~ cook just shy of al dente and drained
1 egg
1 1/2 cups milk
pepper

Directions
Preheat oven to 400 degrees. In 13 x 9 glass casserole dish, make a thin layer
of macaroni. spread 1/2 pepper jack and 1/3 of sharp cheddar on top. layer again
with macaroni. spread remainder of pepper jack and sharp cheddar over macaroni.
in mixing bowl, mix egg and milk well and pour over casserole. Fill dish to within
1/4" of top with water. Pepper liberally. Bake until bubbly and top is golden
brown.

Contributed by
Shanna B
Anderson SC

Devil's Food Cake - **

Ingredients:

• 1/2 cup shortening
• 1 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs separated
• 2 1/2 cups sifted cake flour
• 1/2 cup cocoa
• 1 1/2 teaspoon soda
• 1 teaspoon salt
• 1 1/3 cup cold water

Cream shortening and 1 cup of sugar till light.  Add vanilla and egg yokes, one at a time, beating well after each.  Sift together dry ingredients; add to creamed mixture alternately with cold water.  Beating after each addition.  Beat egg whites until soft peaks form, gradually adding 3/4 cup of sugar.  Continue beating until stiff peaks form.  Fold into batter; blend well.  Bake in two greased and lightly floured 9 inch round cake pans at 350 degrees for 30-35 minutes.  Until tester comes out clean.  When your cakes cool a bit you are ready to frost and enjoy.

Sour Cream Pound Cake

Ingredients

• 3 cups sugar
• 3 sticks butter soften
• 6 eggs
• 3 cups sifted all purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 16 oz sour cream
• 1 tbsp vanilla

Directions

Cream butter and sugar together.
Add eggs one at a time while mixing
Add flour, salt, soda and sour cream and vanilla and blend well.

Bake in preheated oven @ 350 degrees for 1 1/2 hours or until tester comes out clean. In bundt pan or in tube pan. If you use loaf pans it will bake much faster. About 50 minutes in loaf pan.

Lemon Pound Cake -**

Cake Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 cups flour
• 5 eggs, slightly beaten
• juice and zest of 1 lemon

Preparation:

Preheat oven to 325 degrees F. Grease and flour Bundt cake pan. Cream butter and sugar. Alternately add eggs and flour. Add lemon juice and zest. Bake for 45 to 55 minutes.


Glaze Ingredients:

• 1 Lemon
• 1 cup powdered sugar
• Optional: additional lemon juice, lemon liqueur, water, lemonade, lemon soda

Preparation:

Zest the lemon into a mixing bowl. Juice lemon into glass measuring cup. Add enough optional liquid to make 1/4 cup. Sift powdered sugar into bowl with zest. mix in liquid. Combine completely. Drizzle over cake

Homemade Oatmeal Raisin Granola Bars

Ingredients

• 2 cups rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup flax seeds
• 1 teaspoon ground cinnamon
• 3/4 cup all-purpose flour
• 1/4 cup wheat flour
• 3/4 cup raisins (optional: also great with mini chocolate chips, dried cranberries, etc)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flours, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Pot Roast Via Cunningham

Hey Pops, check out this pot roast. Take a 2-3 lb chuck roast (sirloin is better), rub it down with salt, pepper, garlic and onion powder. Take your 4-6 quart pot on med-high heat with a little oil and brown the meat, dusting it about halfway with flour. Then add worchestershire sauce, italian dressing, red wine, a whole peeled onion, 3 celery sticks and a little water to cover the meat. Cover and bring the heat down to a simmer and cook for 2-3 hours, stiring every 30 mins until the meat flakes easily with a fork. Remove the lid, the onion and celery and add mushrooms, raise the heat to remove excess water. Serve over rice with your favorite sides. We had corn on the cob and green beans.  Add mushrooms at the end.

Contributed By
M. Cunningham
Friend and Classmate

Taco Seasoning

Ingredients

• 6 tablespoons chili powder
• 2 tablespoons cumin
• 4 tablespoons paprika
• 3 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 teaspoon of cayenne pepper

Mix well and store in airtight container.  Use enough in your taco meat to suit your taste.  We brown the meat and drain then add seasoning with a little water and let it simmer until the spice cooks in and the water cooks out some.

Crock Pot Chicken Chili

Ingredients

• 2 pounds ground chicken
• 1 medium onion chopped
• 1 small bell pepper chopped
• 1 cup dry pinto beans (quick soaked)
• 2 stalks celery chopped
• 2 1/2 cups chicken broth
• 1 tablespoon chicken bouillon powder
• 1/2 package Chili-o seasoning
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon Cumin
• 14.5 oz can diced tomatoes
• 6 oz can of tomato paste

Put all veggies down in crockpot bottom with chicken broth. Add chicken bouillon powder and 1/2 package of chili-o seasoning package to crockpot.  Then crumble in ground chicken to the mix. Cook on High for 1 hour then give it all a good stir. Add pinto beans tomatoes, tomato paste and remaining seasonings. Continue to cook on high for an additional 4 hours.  Serve with shredded sharp cheddar on top a dollop or sour cream, and a napkin.  If you find the chili to thin for your liking you can always add some corn starch to some cool water mix well and then add to the chili.  That will thicken the chili and not change the taste.

Chocolate Dipped Oreo Cookie Balls

Ingredients

• 1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1pkg.  (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
• 2pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Creative Use Of Scraps

I call them scraps but that would indicate that they had been on a plate and someone didn't eat them.  I guess a better term would would be unusables.  Like those heals in a loaf of bread that no one seems to want to eat.   We normally take those and put them all in one zip bag and keep them in the freezer until we get 6 or 8 of them then we throw together a unique bread pudding using what we have.  As you can see in the picture below this one had shredded coconut, raisins, cranberry and pecans.  Nothing like having a warm serving of bread pudding for breakfast.  Spicy, sweet and full of flavor.

Second Marriage Tuna Salad - **

Ingredients

• 5 hard-cooked eggs, chopped
• 4 (6 ounce) cans tuna, drained
• 1 stalk celery, chopped
• 1/2 cup chopped sweet onion
• 1 cup mayonnaise
• 1 tablespoon honey mustard
• 2 tablespoons dill pickle relish
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt

Directions

Place the tuna, hard-cooked egg, celery and onion in a large bowl. In a small bowl, stir together the mayonnaise, honey mustard, relish, celery seed, pepper and seasoned salt. Pour over the ingredients in the other bowl, and stir gently to coat. Serve immediately at room temperature, or chill until ready to serve.

Baked Corn Casserole -**

Ingredients

• 1/4 cup butter
• 2 (3 ounce) packages cream cheese
• 1 (11.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 (4 ounce) can chopped green chile peppers
• 1/2 cup chopped onion
• 1 (6 ounce) can French-fried onions

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

Smoked Potato Salad -**

Ingredients

2 cups mesquite wood chips
1/4 cup olive oil, divided
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/2 pounds small potatoes
1/3 cup sliced pitted kalamata olives
2 thinly sliced green onions
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
2 teaspoons celery seed
1 teaspoon Dijon mustard
Preparation

1. Soak wood chips in water 1 hour; drain.
2. Remove the grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place grill rack on grill. Combine 1 tablespoon oil, pepper, salt, and potatoes in a medium bowl; toss to coat. Arrange potatoes in a single layer in a disposable foil pan. Place pan over unheated side; close lid. Cook 30 minutes at 400° or until tender, and add remaining 1 cup wood chips after 15 minutes. Remove potatoes from grill. Combine potatoes, olives, and onions in a medium bowl.
3. Combine the remaining oil, parsley, and remaining ingredients in a small bowl; stir with a whisk. Drizzle oil mixture over potato mixture; toss well.

Your Choice Banana Bread - **

• 1/3 cup shortening
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cups sifted all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup mashed banana
• 1/2 cup your choice (nuts, raisins, dried cranberries)

Preheat oven 350 degrees

Cream together shortening and sugar.  Add eggs and beat well.  Sift together all dry ingredients and add to creamed mixture alternately with banana blending well after each addition.  Stir in the your choice ingredient.

Pour into well greased 9x5x3 inch loaf pan.  Bake 45 to 50 minutes or till knife comes out clean.  Remove from loaf pan and cool on rack.  Wrap to store overnight.

The Best Brownies -**

Now this recipe you can get from just about any box of Cocoa but there is a story to go along with this one.  My kids love these brownies.

My son Johnathon was stationed in Korea for a year in the Army and one thing he said he really missed was these brownies.  So we got to baking and made a batch up.  Before we cut them in the baking dish we placed a plastic container over the brownie and marked how big to cut so it would fit into the container with no air around it.  Since it was a deep container we were able to get two really large brownies down in it.  We then took that container filled with brownie and used our food saver and a bag that the container would fit into.  We took all the air out until the top of the top brownie just started to sink just a little bit,  then sealed it.  We had a package ready to ship to him and the brownies were just the right size to finish out the package.  It took a week and a half for it to get into his hands.  He said when he cut it open it was like it just came out of the oven still fresh and moist.

The Best Brownies

• 1 cup butter
• 2 cups sugar
• 2 teaspoons vanilla
• 4 eggs
• 1 cup flour
• 3/4 cup cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts (I prefer pecans or walnuts)

Heat oven to 350 degrees.  Grease 13x9x2 inch baking pan.  Microwave butter until melted, mix in sugar and vanilla.  Add eggs one at a time beating well with each additional egg.  Add flour, cocoa, baking power and salt beat until well blended.  Stir in nuts.  Pour into baking pan.  Bake 30-35 minutes until brownies begin to pul away from the sides of the pan.  Cool completely then cut and serve.

Cream Cheese Pound Cake - **

Cream Cheese Pound Cake

• 1 8oz package cream cheese (room temp)
• 1 cup butter
• 1 1/2 granulated sugar
• 4 eggs
• 2 cups cake flour sifted
• 1 1/4 teaspoon baking powder
• powdered sugar

Heat oven to 325 degrees.  Blend cream cheese, butter and suger on medium speed mixer.  Blend in eggs on low speed.  Combine flour ad baking powder; add it to cheese mixture and blend until smooth.  Pour into buttered and floured 9X5 inch loaf pan.  Bake 1 hour and 20 minutes until golden brown.  When cooled sprinkle with powdered sugar and serve.

Plain Ole Sweet Cornbread -**

Plain Ole Sweet Cornbread

• 1 1/2 cups flour
• 2/3 cups sugar
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup milk
• 2 eggs
• 1/3 cup veg. oil
• 3 tablespoons of butter melted

Mix it all together and bake in greased 8 inch cast iron or baking dish at 350 degrees for 35 minutes or until knife inserted in the middle comes out clean.

Lemon Pineapple Pie - **

Lemon Pineapple Pie

• 1 regular frozen pie crust
• 1 8oz can unsweeetened crushed pineapple (do not drain)
• 1 8oz lemon yogurt
• 1 package (3/4oz) instant lemon pudding
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 cup whipped topping (thawed)

Preheat oven to 400 degrees.  Bake pie crust on baking sheet 10-12 minutes or until lightly browned.  (prick with a fork) and allow to cool.

Stir pineapple, yogurt, pudding mix, lemon peel, and lemon juice together.  Stir in whip topping just until blended.  Pour into baked crust and refrigerate for at least 1 1/2 hours.

All American Apple Cobbler **

All American Apple Cobbler

Filling:

• 6 apples peeled cored and thinly sliced
• 1/2 cups sugar
• 1  teaspoon cinnamon
• 1 tablespoon flour
• 3 tablespoons water

Topping:

• 1 cup of flour
• 1/2 cup brown sugar
• 1/2 cup melted butter

Filling:    Mix the filling ingredients well in a large bowl and set asside while you mix topping ingredients in a small bowl.

Pour filling into greased casserole dish and spread evenly.  Then evenly spread topping over filling.

Bake in preheated 350 degree oven for 45 minutes or until topping is slightly browned.  Serves 8

Hershey's Chocolate Cake Frosting - **

• 1/2 Cup butter
• 2/3 cup Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla

In mixer add melted butter, then cocoa.  Alternately add powdered sugar and milk beating on medium speed to spreading consistency then mix in vanilla

Makes about two cups of frosting.

Zucchini Bread - **

• 2 cups sugar
• 3 eggs
• 1 cup oil
• 2 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoon vanilla
• 3 teaspoon cinnamon
• 1 cup chopped nuts
• 2 cups finely chopped peeled uncooked zucchini squash

Mix ingredeients -  In this order - sugar,oil,eggs, flour, baking powder,baking soda, baking powder, salt, cinnamon, zucchini, nuts, vanilla.

Spoon into two greased floured pans

Bake at 350 for about 40 minutes.  When knife inserted in center of loaf comes out clean its done.

Monster Cookies - **

• 1 lb brown sugar
• 2 cups white sugar
• 4 teaspoons baking soda
• 1 1/2 pounds peanut butter
• 1 1/2 teaspoon karo syrup
• 1/2 pound chocolate chips
• 1/2 pound oleo
• 6 eggs
• 1 1/2 teaspoon vanilla
• 9 cups oatmeal
• 1/2 pound plain M&Ms

Mix all ingredents together well

Drop spoonfull on ungreased cookie sheet and bake at 350 degrees.  Take out of the oven while still puffy.  Baking time will vary.  Watch closely.

Mexican Casserole - **

• 2 boxes of Betty Crocker Three Cheese potatoes
• 4 boneless, skinless chicken breast
• 1 package of El Paso taco seasoning
• 1 TBSP of butter
• 1 can Rotel tomatoes and chiles - drained
• 1 cup shredded pepper jack cheese

Prepare potatoes according to box in 13 x 9 glass casserole dish. **Do NOT place
in oven yet.
cut chicken into bite-size pieces and brown in butter until no longer pink in
center. Sprinkle chicken with taco seasoning coating thoroughly. Pour Rotel over
chicken and mix thoroughly. Pour chicken mixture over potatoes. Cook 25 minutes.
Spread cheese over top of chicken and cook 5 to 10 minutes longer until cheese
is melted well. Can be topped with sour cream or crushed tortilla shells. I
served this with mexican corn.

Contributed By: Shanna B
Anderson SC

Danish Spaghetti

Ready for the oven.  We did two of these and used the food saver to put some up in the freezer

• 1 large pkg spaghetti
• 1 med onion chopped
• 1 can mushrooms drained
• 1 can tomato sauce
• 1 tbsp chili powder
• ½ lb velveeta cheese
• 1 cup chicken broth
• 1 package pork sausage
• 2 cups cooked chicken chunks
• 1 cup chopped frozen spinich

Saute onions in butter until translucent. Add cooked sausage, spinach, mushrooms, tomato sauce, chili powder, chicken broth, chicken and cooked spaghetti.  Let simmer for a few minutes in sauce pan.  Melt velveeta with ½ cup of water to thin.  Put everything into a greased 9x13 pan and pour velveeta mixture over top.  Bake at 325 degrees for 15 minutes.

Chicken Pot Pie - No Photo

Filling:

• 4 Boneless,skinless chicken breast
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 1 bag of Birdseye frozen vegetables

crust:

• 1 cup flour
• 1 cup milk
• 1 stick of butter

Preheat oven to 350 degrees.

Cut chicken into bite-size pieces and cook in small amount of butter until no longer pink in center. Salt and pepper chicken, set aside. While chicken is cooking, boil vegetables and drain. In large mixing bowl, mix soups and milk.

In 13 x 9 glass casserole dish, layer chicken, frozen veggies, and soup.

In medium mixing bowl, melt butter then add milk and flour. Whisk until smooth. Pour over mixture in casserole dish. Cook in oven on top shelf for 1 hr or until crust is golden brown.


Contributed by Shanna B.
Anderson SC

Baked Cornbread - No Photo

• 1 1/4 cups all purpose flour
• 3/4 cups yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg (beaten)
• 1/4 cup sugar (if you like sweet cornbread) 
• 1/4 cup Canola or Veg. oil
• 1/4 cup minced onions
• 1 cup whole kernel of corn
• minced jalapenos (to taste,  who's taste?  Your taste.  Make sure fresh de-seeded or it will be hot)

I use a 10 inch cast iron skillet for my cornbread.  You can use what you have.

I warm the oil in skillet, mix the dry ingredients first (flour, cornmeal, baking powder, salt, sugar)  then add the wet ingredients (milk, egg and Oil) add the corn, onions and jalapenos last. Pour the warmed oil into the batter and mix well.
Then pour all back into the skillet or glass baking dish and bake at 400 degrees F for about 25 minutes.  Test by sticking a toothpick or fork down into center.  When it comes out clean it is done.

Piggy Patties

• 1 pound lean ground pork
• 1/2 fine ground whole oats
• 1 egg 
• 2 teaspoons chicken or beef broth powder
• 1 tablespoon course ground black pepper
• 1/4 cup fine minced onion
• 1 teaspoon dry basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 cup milk

Combine all ingredients in large bowl and mix well.  Make 1/4 pound patties.  Pan fry in 2 table spoons of cooking oil on medium until one side has started to brown then flip reduce to medium low and cover. Cook for at least 5 minutes then remove to plate covered with paper towel to drain excess oil.  Serve as you would a hamburger with your choice of toppings.

Sloppy BBQ Chicken Deep Dish Pizza

Crust:

• 1 Package Morrison's Corn-Kits or Jiffy Mix Cornbread mix.
• 1 Egg, beaten
• 2/3 cup milk

Combine all ingredients in bowl and mix well.  Grease a 12 inch cast iron pan with Crisco and pour mixture evenly in pan.  Bake in 450 degree preheated oven for 12 - 15 minutes until light golden in color.

Toppings:

• 2 tablespoons cooking oil
• 1 pound ground chicken
• 1/2 cup diced onion
• 1/2 cup bell pepper
• salt and pepper to taste
• 1 tablespoon chili powder
• 1 1/2 teaspoons of cumin
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce
• 3 tablespoons brown sugar
• 2 tablespoons parsley
• 10 oz shredded cheddar cheese we prefer sharp cheddar.

In another skillet, coat skillet with cooking oil add ground chicken.  Break up and brown.  Once it is browned add onion, bell pepper, Salt and pepper, chili powder, cumin, Worcestershire, tomato sauce, brown sugar and parsley  Mix well and bring to medium heat.  Once hot place topping over the cornbread crust.  Cover generously with shredded cheese and return to oven and bake for additional 5 minutes or until cheese is melted.  Cut to desired serving size and enjoy.

Southern Fried Breaded Porkchops

We used pork loin chops about as thick as your thumb and cut them in half for this recipe.   Kinda like making steak fingers but with pork.  Eat with caution, you can hurt yourself if you don't know when to stop.

• 2 pounds pork chops
• 1 1/2 tablespoons of season salt
• 3/4 cup bread crumbs
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 raw egg
• 1/2 teaspoon black pepper
• 1 teaspoon beef broth powder
• 2 table spoons of bacon rendering
• 1 1/2 cup cooking oil

Clean pork chops under cool running water and pat dry with paper towel.

Rub season salt all over each pork chop and place in covered dish in the refrigerator for at least 3 hours.

Beat egg and whisk in salt and pepper

Combine bread crumbs, all purpose flour and beef broth powder in a deep container mix well and set aside.

Heat up frying pan and add bacon rendering and cooking oil.  Bring it to medium heat.

Coat each chop well with the egg mixture make sure you get 100% coverage.

Dredge coated chops in bread crumb/flour mixture covering 100% of the area.

Once the oil is hot pan fry chops 5-7 minutes on each side until golden brown.

Transfer to plate lined with paper towels to drain excess oil.

Au Gratin Potatoes

• 4 Large Russet Potatoes sliced into 1/4th in slices
• 1 onion sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1/2 teaspoon of salt
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled bacon

Preheat your oven to 400 degrees and butter 1 quart baking dish.  

Layer potatoes then onions and bacon then top potatoes and salt and pepper each layer of potatoes to taste.

In sauce pan over medium heat melt butter mix in salt and flour stirring constantly for 1 minute.  Stir in milk and cook until the mixture has thickened.  Mix in cheese all at once and continue to stir until all cheese is melted about 90 seconds longer.  Pour mixture over potatoes and onions and cover with aluminum foil.  Bake for 1 1/2 hours in the preheated oven

Potato Soup V1 - no photos

A friend requested our potato soup recipe.  This is version 1.  We have several that we use but I think this is the one she was looking for.

• 3 cups diced potatoes
• 2 stalks celery, sliced
• 1 small onion, chopped
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon parsley flakes
• 1/8th teaspoon pepper
• 1 teaspoon chicken bouillon granules
• 2 cup milk divided
• 3 tablespoons flour
• 3 tablespoons of butter

Combine potatoes, celery, onion, water, seasonings and chicken bouillon granules in 2 quart sauce pan.  Bring to a boil.  Cover  and cook over medium heat for 13 to 16 minutes, or until potatoes are tender.

Combine 1/4 cup of milk with flour until smooth.  Add flour mixture, remaining milk and butter to soup.  Cook over medium heat until mixture boils again stirring constantly.

Ma's Peanut Butter Cookies

Well its the weekend and Ma is in there bakin up a storm.  So far this weekend she has baked a banana snack cake and peanut butter cookies.  Gonna share the peanut butter cookie recipe with yall as she was not in picture mode for the cake.

Recipe:

1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar (I didn't have any brown sugar, so I used 1/2 c white sugar and 1 1/2 tbsp molasses)
1 egg
1/2 tsp vanilla
1 1/4 c flour
3/4 tsp soda
1/4 tsp salt
2 tbsp whole flax seeds

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Sift together dry ingredients.  This is where I add the flax seeds.  I use whole flax seeds in most recipes, but they often fall out of a cookie or granola bar after it's cooked, so today I ground them, coarsely, in a coffee bean grinder.  Blend the dry ingredients into the creamed mixture.  Shape into 1 inch balls and roll in granulated sugar.  Place the balls 2 inches apart on an ungreased cookie sheet.  Make a crisscross pattern on the top of the balls with a fork.  Bake at 375 degrees for 8 minutes or longer if you want a really crispy cookie.  Cool slightly, remove from pan.  The recipe says it makes four dozen, but I usually get about 3 because I make them too big.

Easy Smoked Brisket Enchiladas

Now we make these enchiladas with every meat under the sun we have used smoked pork roast, ground beef, ground turkey and ground pork.  Never had a bad batch.  These are so mild, even non Texans will appreciate them.

• 1 lb of fine chopped smoked brisket
• 1 cup onion and bell pepper mix of 50/50 blend
• 3 cups water
• 1 can tomato paste 6oz
• 1 pack Lawry's Enchilada seasoning pack
• 8 tortillias
• 3 cups of cheese

In small pot mix water, tomato paste, and Lawry's seasoning pack bring to boil stirring constantly until it starts to thicken, then set aside.  In small fry pan mix brisket, onion and bell pepper mix and heat until hot through add 1 cup of cheese to this and let it melt in then remove from heat.  Grease 9X13 baking dish.  Take small amount of liquid from the sauce and coat one side of tortilla this warms it and makes it easy to roll.  Place about 1/2 cup of meat mixture in tortilla rolling the sides around and folding the ends down placing the folds toward the bottom of the pan.  Continue until you have all 8 done.  Once they are all filled and in the pan take the remaining sauce and pour evenly over the entire pan of enchiladas.  Top with any remaining meat mixture then with remaining 2 cups of cheese.  Cook in preheated oven at 350 degrees about 20 minutes or until it starts to bubble and cheese on top is melted.  Serve topped with sour cream and jalepenos.  You can do this on a bed of lettuce or have a side salad.