4 Sweet potatoes
1 cup sure
1 stick margarine
2 eggs
2 tsp vanilla
1/3 cup milk
2 ½ Tbsp margarine
½ cup brown sugar
¼ cup plain flour
Peel and cut potatoes. Boil until tender. Drain and mash. Add remaining ingredients and mix well. Sprinkle with pecans. Bake at 350º.
Thursday, January 28, 2010
Corn Casserole
1 can cream corn
1 can whole corn, not drained
1 8oz sour cream
1 stick melted butter
1 egg, beaten
Mix all together. Add 1 box Jiffy Corn Muffin Mix. Put in pan. Bake at 350º for 1 hour.
Do not double!
1 can whole corn, not drained
1 8oz sour cream
1 stick melted butter
1 egg, beaten
Mix all together. Add 1 box Jiffy Corn Muffin Mix. Put in pan. Bake at 350º for 1 hour.
Do not double!
Hot Chicken Salad
2 cups diced cooked chicken
2 cans cream of chicken soup
2 Tbsp minced onions
2 cups cooked rice
1 tsp salt
1 ½ cups mayonnaise
1 cup slivered almonds
6 boiled eggs, chopped
2 cups diced celery
6 tsp lemon juice
Rice Krispies, crushed
Mix all ingredients and place in buttered 13x9 pan. Top with crushed Rice Krispies. Can refrigerate at this stage and wait until just before serving to bake at 375 degrees for 30 minutes
2 cans cream of chicken soup
2 Tbsp minced onions
2 cups cooked rice
1 tsp salt
1 ½ cups mayonnaise
1 cup slivered almonds
6 boiled eggs, chopped
2 cups diced celery
6 tsp lemon juice
Rice Krispies, crushed
Mix all ingredients and place in buttered 13x9 pan. Top with crushed Rice Krispies. Can refrigerate at this stage and wait until just before serving to bake at 375 degrees for 30 minutes
Brazilian Pie of Cookie
2 lg. pkg. pudding (either one or two flavors)
2 boxes of graham crackers
6 c. milk (or as many as the pudding boxes say are needed)
medium bowl of milk
Prepare pudding following to directions on the box. Dip graham crackers one at a time in the bowl of milk and lay them in the bottom of a med-lg sized casserole dish. When the bottom is covered put a layer of pudding over it. Add another layer of milk-soaked graham crackers. Continue, adding as many layers as desired until dish is full or pudding runs out. Cover dish and refrigerate at least 1 hour.
2 boxes of graham crackers
6 c. milk (or as many as the pudding boxes say are needed)
medium bowl of milk
Prepare pudding following to directions on the box. Dip graham crackers one at a time in the bowl of milk and lay them in the bottom of a med-lg sized casserole dish. When the bottom is covered put a layer of pudding over it. Add another layer of milk-soaked graham crackers. Continue, adding as many layers as desired until dish is full or pudding runs out. Cover dish and refrigerate at least 1 hour.
Sausage and Chicken Jambalaya
4 tbsp. extra virgin olive oil
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice
In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice
In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)
Yummy Squishy Brownies
1 cup sugar
1 cup butter
4 eggs
1 (16 oz.) can HERSHEY’S syrup
1 cup flour
Mix ingredients together in order as above. Bake at 350 degrees for 30 minutes. Let cool and ice.
Icing:
1 ½ cups sugar
6 Tbsp. butter
6 Tbsp Milk
½ cup chocolate chips
Boil sugar, margarine, and milk one minute. Remove from heat and mix in chocolate chips until melted. Pour over brownies.
Note: Best if made 1 day ahead. Not for the faint of heart!
1 cup butter
4 eggs
1 (16 oz.) can HERSHEY’S syrup
1 cup flour
Mix ingredients together in order as above. Bake at 350 degrees for 30 minutes. Let cool and ice.
Icing:
1 ½ cups sugar
6 Tbsp. butter
6 Tbsp Milk
½ cup chocolate chips
Boil sugar, margarine, and milk one minute. Remove from heat and mix in chocolate chips until melted. Pour over brownies.
Note: Best if made 1 day ahead. Not for the faint of heart!
Southern Living Magazine's King Cake
¼ cup butter or margarine
1 16oz container of sour cream
1/3 cup sugar
1 tsp salt
2 (.25oz) envelopes active dry yeast
1 Tbsp white sugar
½ cup warm water
2 eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ tsp ground cinnamon
1/3 cup butter or margarine, softened
Cook butter, sour cream, sugar and salt in saucepan over low heat, stirring often, until butter melts. Cool mixture to 100º to 110º.
Dissolve yeast and 1 Tbsp sugar in ½ cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Stir together ½ cup sugar and cinnamon; set aside.
Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28x10 inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
Bake at 375º for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
Colored Frosting:
3 cups powdered sugar
3 Tbsp butter, melted
3 Tbsp milk
¼ tsp vanilla
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color
Stir together powdered sugar and melted butter. Ad milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
Colored Sugars:
1 ½ cups white sugar
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color
Place ½ cup sugar and drop of green food color in a jar or zip top bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with ½ cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining ½ cup sugar.
1 16oz container of sour cream
1/3 cup sugar
1 tsp salt
2 (.25oz) envelopes active dry yeast
1 Tbsp white sugar
½ cup warm water
2 eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ tsp ground cinnamon
1/3 cup butter or margarine, softened
Cook butter, sour cream, sugar and salt in saucepan over low heat, stirring often, until butter melts. Cool mixture to 100º to 110º.
Dissolve yeast and 1 Tbsp sugar in ½ cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Stir together ½ cup sugar and cinnamon; set aside.
Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28x10 inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
Bake at 375º for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
Colored Frosting:
3 cups powdered sugar
3 Tbsp butter, melted
3 Tbsp milk
¼ tsp vanilla
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color
Stir together powdered sugar and melted butter. Ad milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
Colored Sugars:
1 ½ cups white sugar
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color
Place ½ cup sugar and drop of green food color in a jar or zip top bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with ½ cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining ½ cup sugar.
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