Make & Bake Chicken from Karen G.

Make and Bake Chicken

1/4 C flour
1/4 C crushed dry breadcrumbs
1 T cornstarch
1 tsp sugar
1 tsp chicken bouillon granules
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried mince onions
1/8 tsp garlic powder
2 1/2 lb chicken, cut up
1 T corn oil

Turn dry ingredients into plastic bag. Shake together. Brush each piece of chicken with oil on all sides.
Shake chicken in bag. Place in single layer in shallow baking pan. Bake in preheated 400 oven for 20 min. Turn chicken and continue baking for 20 minutes more. 4 servings.

Dutch Baby - from JoAnna

Here is a delicious and easy Dutch Baby recipe (it's just a baked pancake):

 

3 tablespoons of butter

3 large eggs

3/4 cup milk

1/2 teaspoon vanilla

1/2 cup all purpose flour

2 tablespoons sugar

1/8 teaspoon salt

 

1. Melt butter in a 10 inch ovenproof frying pan over low heat.  remove from heat.

2. In a large bowl, beat eggs until light and pale.  Beat or blend in milk, vanilla, flour, sugar and salt.

3. Pour batter into prepared pan and bake in a 425 degree oven until pancake is puffed and lightly browned, 15 to           

    20 minutes.  Slice into wedges and serve immediately.

 

JoAnna

Mediterranean Dip from Megan

 

Easy Mediterranean dip:

 

Ingredients:

1 container hummus  (note: small container means shallow dip, large container means deep dip - either will do according to your tastes)

2-4 oz Crumbled Feta Cheese

About 20 Kalamata olives

½ Bell Pepper (red pepper works well)

½ Cucumber

 

(Note: the ingredients are an approximation, this is a dip so it depends on your tastes, whether you want a lot or a little!)

 

Directions:

Cut olives in quarters length wise, chop bell pepper and peel and chop cucumber in bite size pieces. In a shallow serving dish, spread hummus, sprinkle feta on top and then top with olives, cucumber and bell peppers. Serve with pita chips.

Cheesecake from Hilma

                                              Cheesecake

     Ingredients:

             2 ½ pounds cream cheese,soften

             1 ¾ cups of sugar,granulated

             3 Tablespoons flour

              ½ teaspoon grated lemon rind

              2 egg yolks

              5  eggs

              1/3 cup of heavy cream

              2 teaspoons vanilla

              Preheat oven  425º

              Beat cream cheese until  fluffy

              Mix sugar and flour together.

              Add sugar and flour mixture to cream cheese—beating til smooth

              Add egg yolks and eggs  1 at a time—beating after each

      

              Add heavy cream –blend in .

              Add grated lemon rind and  vanilla-- blend in.

              If you like  you can add a teaspoon or two of  lemon juice.

              Place a  large pan of water  on the bottom rack in the  oven under the

              cheese cake.

Prepare springform pan--- 1 large or 2 ----9" pans

Butter pans and  flour them—shake off excess flour.

Pour cake mixture into pans. 

Bake  for 15 minutes at 425º,then lower temp to 200º

Bake for 1 hour and then turn off oven and leave in oven for 1 hour.

Remove cake from oven and cool to room temp. Chill

I make 2 of the 9" cakes—one for now and freeze one for later.

Asparagus Roll Ups

Asparagus roll ups

Ingredients

32 medium asparagus spears -- trimmed

1 box phyllo sheets

Seasoning  such as garlic, black pepper, cumin, dill, chives (what ever you like but keep it simple)

Parmesan cheese

Melted butter (start with 1/2 stick melt more as needed)

1 sharp knife

1 soft bristle basting brush

  

Directions

Cut off the woody ends of each asparagus stalk.

 

Next working quickly, remove phyllo sheets from their package and take the top sheet and lay it on a cutting board. Cover the remaining sheets with a damp paper towel (failure to cover the sheets and they will become dry and brittle and unusable)

 

With a sharp knife cut the sheet into 4 vertical strips and separate slightly. Spread butter over each strip and sprinkle with seasoning and Parmesan cheese

 

Place one asparagus spear diagonally across the corner of one strip, then roll tightly like a cigar. Tuck in remaining dough at end. Repeat with remaining phyllo and asparagus.

 

Transfer wrapped asparagus to platter, cover and refrigerate for at least an hour.

Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking sheet.
Bake until pastry is golden and asparagus is tender, about 20 minutes.
Serve warm and enjoy this crispy appetizer

 

 

Cornflake Cookies from Kathryn's friend

Cornflake Cookies   I Cup peanuts l Cup Crunchy peanut butter l Cup Brown Sugar l Cup Karo light corn syrup 5 Cups of corn flakes or walmarts honey nut blenders   Combine Brown sugar ,syrup and bring to boil.rolling, Take off heat,add peanut butter and pour over corn flakes.. Drop by scoops onto wax paper.. Really different and delicious...

Alfredo Chicken & Pasta from Claudette

INGREDIENTS: 6 boneless/skinless chicken breast halves- cut into cubes   6 TBSP butter or margerine 4 cloves of minced garlic 1 TBS Italian seasoning 1 lb. fetticcuni pasta 1 small onion-diced 1- 8 oz. package of sliced mushrooms 1/3 cup all-purpose flour 1 TBS salt 3/4 tsp ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ozs.  shredded Colby-MontereyJack cheese3 Roma (plum) tomatoes-diced 1/2 cup sour cream   COOKING Instructions:   In a large skillet over medium heat combine chicken, 2 TBSP butter, 1/2 of the minced garlic & Italian seasoning.  Cook until chicken is no longer pink inside. Remove from skillet & set a side.   Bring large pot of lightly salted water to a boil. Add pasta & cook for until al dente (8-10 mins.) rinse & drain pasta.   Meanwhile, melt 4 TBS butter in skillet. Saute onion, 2 TBS garlic & mushrooms until onions are transparent.  Stir in flour, salt & pepper; cook 2 mins. Slowly add milk & half/half, stirring until sauce is smooth & creamy.  Stir in Parmesan & Colby-Monterey Jack chesses & stir until cheese is melted then return chicken back to skillet & heat for 2 mins.    Place pasta on plate or in a bowl & ladle desired amount of Alfredo sauce.   Serve with Garlic bread & green salad... Enjoy

Pea Salad from Carol S.

I have always liked Pea Salad, but have never had a recipe...I suppose I could have found one in my Woman's Day Encyclopedia, but now I don't need to! 

Carol's Pea Salad   2 cups of elbow macaroni              8 hard boiled eggs 1 can drained peas                         about 4 dill pickles cut up 1/4 cut up onion                               1 1/2 cup cubed velveeta cheese Miracle whip                                     mustard   While your macaroni and eggs are cooking cut up your onion, pickle and cheese in a bowl. Also put in the drained peas. As soon as the macaroni is done and drained put in the bowl and mix it in so the cheese will melt through it all. Same with the eggs.Then mix in the miracle whip just enough to make it moist. And 2 good squirts of mustard. After mixing it good put in the refrigerator for about and hour. Then take out and mix in another 1 1/2 cups of cubed velveeta cheese. {You don't want the second bunch of cheese to melt.} Put back in the refrigerator for another hour and then it is ready to enjoy.

Jamboree from Terri W.

My mom used to make this.  It is a very simple recipe and pretty good.  Beats fast food.

 

One bag of small macaroni shells

Cook per instructions.

 

2 large cans of tomato soup

1 pound of lean ground beef

 

Fry ground beef until completely cooked.

Add to cooked (and drained)  shells.

Add tomato soup….do not add water.

Add spices as desired…salt, pepper or Mrs. Dash - whatever

 

If there are left over's, to reheat add more tomato soup depending on the amount you are heating up.  You want to just enough to make it moist again.  If you add water it really changes the taste…(and not for the good!)

Serve with butter bread.

 

 

Recipe for Eggs Benedict from a friend of a friend!

This is a new twist to Eggs Benedict. I made up the recipe. It is
not something we have often, but it is a real treat. Good for company
breakfast.

Hash brown potato patties, frozen
bacon
tomatoes
poached egg
Hollandaise sauce

Cook hash brown potatoes following package instructions. Cook bacon,
drain, break in half and place on top of potatoes. Top with a slice
of tomato, poached egg and Hollandaise sauce. Great served with fruit.

Zucchini Relish from Kathryn G.

This is not a hard relish to make but does take some time.  A recipe from a very good friend of ours, it is a great way to use up some of that zucchini from the summer.  It freezes well and keeps indefinitely!!  My family loves it and friends enjoy it too.

 

 

Zucchini Relish

 

 

10 C zucchini (measured after running through largest blade of food chopper)

4 C onions (measured after put through same blade of food chopper)

Combine and sprinkle with 5 tsp salt.  Toss and let stand for 30 minutes.  Rinse in cold water, drain

 

Boil together

2 C vinegar,

4 C sugar

1 Tbs dry mustard

1 Tbs cornstarch

1 tsp each black pepper, tumeric, celery seed and mustard seed,

1 Tbs pickling spices (tied in a cloth bag)

2 fresh green peppers, chopped

2 fresh red peppers, chopped, (or use pimento)

Combine with zucchini/onion mix and cook for 20 minutes.

Remove spice sack

Seal in jars or freeze in containers

Sweet Potatoes in Cream with Bacon

This is a dish from the P. Allen web site. If you like to cook, I
suggest that you join his site (free) and check out all his
recipe's....delicious!!

Sweet Potatoes in Cream with Bacon

http://www.pallensmith.com/

From Keoloha

This recipe looks long, but you can make the crust in advance and also the filling. I always get rave reviews when I use this one. If you can't find the mini tart pans, you use the larger tart pans and just cut them into fourths. Enjoy.

Fruit Tarts

Crust

¾ cup butter, softened
½ cup confectioners' sugar
1-1/2 cups all-purpose flour

Filling

1 package (10 oz) white chocolate chips, melted
¼ cup whipping cream
1 package (8 oz) cream cheese, softened

Topping

1 can (11 oz) mandarin oranges – drained, but reserve the juice for the glaze
Pick any fruits that you like.

Glaze

3 Tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
Juice from mandarin oranges

In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Divide the dough into 12 balls. Press each ball into a small tart pan (small pot pie aluminum pan also works). Place tart pans on a cookie sheet and bake at 300 degrees for about 25 mins. or until lightly browned. Cool.

In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crusts. Chill for at least 30 mins. If making ahead, can be chilled for a couple of nights.

Drain mandarin oranges and reserve the juice. Pop the crusts and filling out of the tart pans. Arrange fruits on top of filling.

In a saucepan, combine sugar, cornstarch, lemon juice and reserved orange juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill at least 1 hour before serving.

Makes 12 fruit tarts

Heidi's Best Recipe

The Best Chocolate Ganache Ever!

1 pint heavy cream
2 sticks unsalted butter
20 oz. good quality chopped semi-sweet chocolate (you can use chocolate chips, but the best results are with dark chocolate bars like Lindt or Ghirardelli!)
1/3 cup espresso or strong coffee (coffee brings out the flavor in chocolate, but if you wish, you can omit it completely, or substitute a different flavoring, like Grand Marnier or some other liqueur.)

Heat the cream and the butter in a saucepan over medium heat until it just starts to come to a boil. Remove from heat and stir in the coffee. Add the chocolate and allow it to sit until the chocolate softens. Use a whisk to gently incorporate into a thick chocolate sauce.

You can leave it like this, or if you want a finer texture, strain the sauce through a fine mesh sieve into another container. (This is good for when you want to use it as frosting.)

This is an incredibly versatile recipe. You can use this for all kinds of things.

When it is still warm, you can:

1. Use it as a sauce for ice cream
2. Pour it over cakes/cupcakes as a glaze
3. Dip cookies in it and let them set up
4. Keep it warm and use it for chocolate fondue (yummy!)

If you allow it to sit at room temperature until it is the consistency of warm butter:

• Use it as a filling between cakes or as a frosting.
• Whip it in a mixer to make a lighter frosting.
• Use a pastry bag and a star tip to pipe rosettes (or anything else) onto parchment and refrigerate for little chocolate accents.
• Bring the ganache to cool room temperature and scoop out balls with a melon baller into cocoa powder or chopped nuts, refrigerate, and you have yummy truffles.

You can store leftover ganache for about two weeks in the refrigerator if it is tightly covered. Do not freeze. You can, however, successfully freeze and thaw items that have been frosted/glazed with ganache. Freeze without wrapping until good and hard, then double wrap item with plastic. When you want to use it allow it to thaw in the refrigerator overnight without unwrapping (the condensation should cling to the plastic.) Unwrap and serve as is or bring to room temperature. (I think ganache is best at room temperature, but that's just me.)

Have fun with it!

The Most Dangerous Cake in the World!

5 MINUTE CHOCOLATE MUG  CAKE 

 

1 Coffee Mug

4 tablespoons flour (that's plain flour, not self-rising)

4  tablespoons sugar

2  tablespoons baking cocoa

1  egg

3  tablespoons milk

3  tablespoons oil

3  tablespoons chocolate chips  (optional)

Small splash of vanilla

 

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in  the milk and oil and mix well.

Add the chocolate chips (if using) and  vanilla, and mix again.

Put your mug in the microwave and cook for 3  minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be  alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve  2 if you want to share!)

 

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night

 

(I really really REALLY want to make this)

 

From Niece Lynne

SINFULLY DELICIOUS CHICKEN

1 LARGE CHICKEN (I BUY ONE ALREADY COOKED) PULL OFF THE MEAT AND CUBE
8 OZ OF SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF CELERY SOUP
1 BOX STOVE TOP STUFFING MIX (I LIKE THE CORNBREAD)

MAKE THE STUFFING ACCORDING TO BOX (I MAKE IT IN THE MICROWAVE)

IN A LARGE BOWL MIX IN ALL OF THE OTHER INGREDIENTS ... GARLIC OR ONION FLAKES TO TASTE

PUT THE CHICKEN MIXTURE IN A 7X11 PAN AND TOP WITH THE STUFFING ... BAKE AT 350 FOR 45 MINUTES!

EASY BUNDT CAKE

1 BOX OF CAKE MIX
1 LARGE BOX OF PUDDING NOT INSTANT BUT COOK
1 CUP OF CHOCOLATE CHIPS OR BUTTERSCOTCH ... YOU DECIDE

COOK THE THE PUDDING ACCORDING TO THE MICROWAVE DIRECTIONS
STIR THAT INTO THE CAKE MIX
ADD THE CHIPS
POUR INTO A LIGHTLY GREASED BUNDT CAKE PAN
BAKE FOLLOWING DIRECTIONS HEAT AND TIME OFF OF THE CAKE BOX
COOL FOR A FEW AND PUT ON A PLATE ... YOU CAN DRIZZLE FROSTING ON IT FROM A CAN IF YOU ADD A LITTLE WATER TO THE FROSTING
SERVE WARM WITH A SCOOP OF ICE CREAM
    

Emily sent this

Tamale Pie

Our mother, Clara, would make this for potluck socials at the Nestor Methodist Church, which had the same birthday as hers, 1896. I can think of lots of ways to spice this to give it more flavor – like adding garlic, diced green chiles or salsa. People loved it with just tomato sauce on top.

2 cups yellow corn meal

3 eggs, well beaten

4 teaspoons chile powder

1 large onion, minced

1 can tomato sauce (I imagine the small size)

2 tablespoons fresh parsley, minced

1 can corn

2 pounds ground beef

1 teaspoon salt

1 can diced tomatoes

1 green pepper, chopped

1 can black olives

 

Mix thoroughly and bake at 325 degrees for 1 to 1 1/2 hours. Pour hot tomato sauce over before cutting into serving pieces. This should be lightly covered at first to prevent getting too brown.

No idea how many it serves or what size pan.

Note:  My own mother Frances also made a tamale pie, but she put the canned tamales  - kind of chopped up a bit - instead of the ground beef.

Southern Recipes!

BROWN BUTTER GREEN BEANS

3 tbs butter

1 clove minced garlic

1 lb. fresh green beans timed

½ sml sweet onion

½ tsp salt

¼ tsp cracked pepper

Micro butter in 2 c. glass cup, 1.5 – 2 min on high or until butter turns brown

Put beans, onion and 3 tbs water in bowl and cover tightly. Fold small portion back to let steam esape and micro 4-5 min on high or until tender

Toss together beans, onion and butter mix and salt. Top with pepper!

JUST RIGHT ICED TEA

3 c. water

2 family-sized tea bags

½ to 1c sugar

7 c cold water

Boil 3 cups water; add tea bags, cover and steep 10 min.

Add desired amt of sugar, stir till dissolved. Pour into gallon container and add 7 cups cold water!

From Christine Norman

ZUCCHINI CASSEROLE (Verdure Al Forno)
 
2 tablespoons extra-virgin olive oil
5 medium zucchini (about 1 1/2 pounds) sliced lenghwise, 1/4 inch thick
salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese 
1/4 cup grated Romano cheese
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
 
DIRECTIONS; Preheat oven to 375 degrees;

Coat the bottom of a 9 x 13-inch baking dish with extra-virgin olive oil.  Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper.  Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano.  Sprinkle with 1/3 cup of the bread  crumbs. Repeat layers, ending with the bread  crumbs.  Cut the 4 tablespoons of butter into 1/3 inch cubes and sprinkle over the top of the dish.  Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
 

Southern Tea Cakes From Linda

TEA CAKES                   

 

2 cups butter

2 tsp Crisco

2 cups sugar

2 eggs

1 tsp salt

2 tsp vanilla

1 tsp soda

5 1/2 cups plain flour

 

Cream butter & Crisco, add eggs & vanilla.

Sift dry ingredients and add to butter mixture.

Roll into small balls & press with fork.

Bake at 325 until lightly brown around the edges

about 8 to 10 minutes.  Enjoy

Optional:  you can add chopped pecans, raisins or coconut or combination of all