Roasted Chicken Breast with Lemon, Garlic, Rosemary, and Potatoes

Ingredients:
4 boneless, skinless chicken breasts, trimmed of excess fat
1 1/2 Tbsp unsalted butter, softened but not melted
Zest of 1/2 large lemon, lemon reserved
2 large cloves of garlic, minced or pressed
2 tsp fresh rosemary leaves
1 tsp olive oil
1 tsp fresh parsley, finely chopped
3 russet potatoes, washed thoroughly and cut into 3/4 inch cubes
Kosher salt
ground pepper

Directions:
-Preheat oven to 425 degrees and line large baking pan with foil for easy cleanup.
-Pat chicken breasts dry, season liberally with salt and ground pepper, and place breast-side up at least one to two inches apart in pan.
-In small bowl combine butter, lemon zest, garlic, and rosemary and stir with spoon to thoroughly combine.
-With back of spoon, spread butter mixture on top of chicken breasts evenly.
-Slice reserved lemon and place slices in pan around the chicken.
-In medium bowl place cubed potato and toss with 1 tsp olive oil, parsley and salt and pepper.
-Scatter potatoes around chicken breasts.
-Place baking dish in oven and cook about 30-40 minutes or until thickest portion of chicken breast has reached 175 degrees.
-Remove from oven, take chicken breasts out of pan onto a warm serving platter and tent with foil.
-Take one pinch more of Kosher salt to sprinkle over potatoes, toss and place back in oven for 5-10 minutes.
-Remove potatoes and serve with chicken.

Sopapilla Cheesecake

Ingredients:
2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)

1) Using a 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2) Flatten.
3) Mix together the cream cheese, sugar, and extract.
4) Spread over the crescent rolls.
5) Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6) Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7) Bake at 350 degrees for 30 minutes.

5 Flavor Pound Cake

2 Sticks Butter Softened
1/2 Cup Crisco Shortening
3 Cups Sugar
5 Eggs Well Beaten
3 Cups Flour
1/2 Tsp. Baking Powder
1 Tsp. Salt
1 Cup Milk
1 Tsp. each of vanilla, lemon, almond, coconut and butter flavor extracts.

Combine butter and Crisco. Add sugar and beat until fluffy. Add eggs; mix flour and baking powder and salt, alternately with milk. Add extracts. Pour into well greased and floured tube pan. Bake at 325 degrees for 1 and 1/2 hours. Let cool completely before you turn it out of the pan. That means you'll need to make it about four hours in advance of class to be on the safe side. You can put a glaze on it but it doesn't need it. You can also throw some fresh strawberries or blueberries on it with whipped cream. You'll be back at your great grandmother's house again with the first bite, tasting one of your sweetest childhood memories.

Cucumber Sandwiches

Ingredients:

1 8-oz package Cream Cheese, Softened
¼ cup of Sour Cream
¼ teaspoon Salt
1 teaspoon fresh chopped Dill
¼ cup finely diced sweet Onion
20 thinly sliced white sandwich bread slices
1 Large English Cucumber (seedless cucumbers) or 2 Cucumbers, thinly sliced
20 thinly sliced wheat sandwich bread slices

Directions:

-In a medium mixing bowl stir the cream cheese and sour cream until smooth. Add the salt, dill, and diced onion.
-Spread the cream cheese mixture evenly over the white bread slices. Top the cream cheese mixture with one slice of cucumber, then top with the wheat bread slices.
-Slice the sandwiches in half diagonally or cut with your favorite cookie or biscuit cutter.
-Store in the refrigerator in an airtight container up to 3 hours before serving.
-Makes 20 Servings.

Melissa’s Notes:
I buy Pepperidge Farm “Very Thin Sliced” bread in the bread section of the grocery store. This brand has both white and wheat varieties and they fit perfectly together for this recipe (buy one loaf of wheat and one loaf of white) Sometimes I add one really thin slice of turkey if I am serving them around lunch-time. Using a really sharp cookie-cutter or a biscuit cutter makes them look the prettiest!

Kimberly Meyer’s Banana Pudding

5 Bananas, sliced
1 14 oz Can Eagle Brand (Sweetened Condensed Milk)
1 Large Cool Whip
1 Large Instant Vanilla Pudding
3 Cups Whole Milk
1 Box of Vanilla Wafers
1 tsp. Vanilla Extract
Trifle Bowl or a REALLY deep dish (much prettier in a trifle bowl)

Directions:
-Put entire box of Vanilla Wafers on the bottom of a deep dish.
-Take can of Eagle Brand, 1 tsp. of Vanilla Extract & ½ of the large carton of Cool Whip and blend it all together.
-In a second bowl, mix instant vanilla pudding & 3 cups of Milk.
-Fold the two mixes together by hand (the pudding mix & Eagle Brand mix)
-Pour HALF of this mixture on the layer of wafers
-Put all of the sliced bananas on top of the layer of pudding mixture
-Put the other half of the pudding mixture on top of the sliced bananas
-Finish with the other half of the Cool Whip on top.
- Chill and Serve!

Melissa’s Notes:
I have found that this recipe makes a bit too much pudding mixture, so when I get to the step after layering the sliced bananas, I do not use the entire other half of the pudding mixture. Since I don’t like for it to be too sweet, I use a little over ¼ of it. Just make sure you taste it, and modify it according to your desires.

Hot Chicken Salad

INGREDIENTS:
2C cooked, diced chicken (i used the can kind)
2C sliced celery
1/2C sliced almonds
1/2t salt
2T lemon juice
2t onion flakes (or grated onions)
3/4C mayonnaise (not salad dressing!)
1/2C grated cheddar cheese
1C crushed potato chips

DIRECTIONS:
preheat oven to 375 degrees.
combine all ingredients in bowl (except the cheese and chips, set them aside for later).
pile the mixture lightly in a baking dish.
then top with cheese and potato chips.
bake 15-20 minutes at 375 degrees F.
serve hot!

Cowboy Potatoes

4-5 pounds potatoes, cut into wedges
1 stick butter, melted
1 medium white onion, sliced
2 cloves garlic, finely minced
1 tsp salt (I used more)
1 tsp ground black pepper
1/2 tsp ground oregano

Preheat oven to 350. Coat the potatoes in butter, toss with onion, garlic, and sprinkle generously with salt, pepper, and oregano. Place in baking dish, cover with foil, and bake for 1 hour, stirring occasionally. After 1 hour, remove the foil, and continue cooking for another 30 minutes to achieve a nice color.

Chicken Salad w/Grapes

2 1/2 cups diced cooked chicken
1 cup finely chopped celery
1 cup seedless grapes, halved
1 cup chopped pecans
1 small minced onion (I would use only half an onion)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup Miracle Whip (I used mayonnaise)

Combine all ingredients; chill. Serve & enjoy!

Chicken Cheddar Rice Bake

Makes: 6 servings

1/4 cup of butter
1/4 cup of flour
3 chicken bullion cubes, crumbled
2 cups of milk
3 cups of cooked, cubed chicken
1/2 lb. of fresh mushrooms, sliced
4 cups of cooked rice (*The first time I made this, I boiled 4 cups of rice and ended up with about 8. Not what you want to do!)
1 cup of cheddar cheese, grated

Melt butter in 3 qt. saucepan. Blend in flour and chicken bullion cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 8" square dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 for 30 minutes or until casserole is bubbly and hot.

Paula’s Tater Tot Shepherd’s Pie

1 1/2 pounds ground chuck
1 medium onion, chopped
3 cloves garlic, minced
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of mushroom soup
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can English peas, drained
3 tablespoons browning sauce (I didn’t know what this was so I left it out)
1 tablespoon garlic salt
1/4 teaspoon ground red pepper (I used hot sauce)
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning (left it out because it seemed weird)
1/8 teaspoon sage (left out the sage, too)
(I also added about 1/4 cup sour cream because I just felt like it)
1 (32-ounce) package frozen tater tots

Preheat oven to 350°. Lightly grease a 13×9-inch baking dish.

In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.

In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.

Bake 45 minutes to 1 hour, or until browned and bubbly.

Makes 8 - 10 servings.

Beth Moore's Texas Sheet Cake

Grease a sheet cake pan. Sift:
2 cups all-purpose flour
2 cups sugar

Bring to a boil:
2 sticks butter
1 cup water
4 tbsp. cocoa

Pour over dry mixture and mix in:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla

Bake at 400 degrees, 20-25 minutes.

Icing
Heat:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk

Add anywhere from 1/2 to 1 box of powdered sugar to acheive desired consistency (Beth prefers close to 1 box) and 1 cup pecans. Spread on cake while it's hot.

Southern Style Yams

1-29 oz. can cut yams, drained and mashed
¼ c. brown sugar
½ tsp. salt
1 tsp. cinnamon

½ tsp. nutmeg
1 tbsp. melted butter
¼ c. cream
16 marshmallows

Preheat oven to 350°F.

Blend yams with sugar, salt, spices, butter, and cream. Cut 6 marshmallows in half and mix with yams. Turn into a greased baking dish. Top with remaining marshmallows. Bake at 350°F for 20 minutes or until mixture is puffy and marshmallows are delicately browned.

YIELD: 6 servings

Praline Yams

1-29 oz. can cut yams, drained
⅓ c. chopped pecans
⅓ c. coconut

⅓ c. brown sugar, firmly packed
3 tbsp. flour
3 tbsp. margarine or butter, melted

Preheat oven to 350°F.

Place drained yams in ungreased 1½-quart casserole or baking dish. In small bowl, combine remaining ingredients. Blend well. Sprinkle over yams. Bake at 350°F for 35 to 40 minutes or until bubbly.

YIELD: 7 servings

Maw Maw's Potatoes

4 medium white potatoes
1 medium yellow onion
¼ c. vegetable oil

Salt
Black pepper
Cayenne pepper, optional

Wash potatoes and place on paper towels to drain. Peel onion and slice into thin circles. Slice potatoes into thin circles. (Do not peel potatoes.)

Place vegetable oil in heavy 8” skillet. Heat oil. Place potatoes and onions in skillet. Cover with a tight-fitting lid. Reduce heat. Cook until potatoes and onions are tender and slightly browned, stirring often with spatula (approximately 30 to 35 minutes). Season to taste.

YIELD: 4 servings

Grilled Mushrooms

1 lb. baby Portabello mushrooms
1 c. olive oil
¼ c. balsamic vinegar
2 Tbsp. onion, minced finely

1 glove garlic, minced finely
1 tsp. salt
½ tsp. black pepper
¼ tsp. cayenne pepper

Wash mushrooms and drain on paper towels.

Mix remaining ingredients. Pour into 1-gallon storage bag. Add mushrooms. Marinate for 15-20 minutes.

Pour contents of the bag into a shallow pan (no holes) or skillet. Place on top shelf of grill and cook approximately 30 minutes. Serve over grilled meats.

YIELD: 6 generous servings

Grilled Mushrooms

1 lb. baby Portabello mushrooms
1 c. olive oil
¼ c. balsamic vinegar
2 Tbsp. onion, minced finely

1 glove garlic, minced finely
1 tsp. salt
½ tsp. black pepper
¼ tsp. cayenne pepper

Wash mushrooms and drain on paper towels.

Mix remaining ingredients. Pour into 1-gallon storage bag. Add mushrooms. Marinate for 15-20 minutes.

Pour contents of the bag into a shallow pan (no holes) or skillet. Place on top shelf of grill and cook approximately 30 minutes. Serve over grilled meats.

YIELD: 6 generous servings

Don's Baked Beans

1-28 oz. can Bush’s Original Baked Beans, drained
¼ c. chopped onions
1½ tsp. yellow mustard
1 Tbsp. maple syrup

2 Tbsp. Barbeque sauce
1 tsp. Worcestershire sauce
1 small onion, sliced
4 strips thin bacon

Preheat oven to 450°F.

In a large pan, combine beans, chopped onion, mustard, syrup, Barbecue sauce, Worcestershire sauce, and pepper. Mix well.

Pour contents into 2-quart casserole dish. Arrange sliced onions and bacon strips on top of beans. Cover dish and bake for 30 minutes in 350°F oven. Remove cover and continue to bake for another 15 minutes are until bacon is browned.

YIELD: 8 servings

Homemade Mac & Cheese

12 oz. elbow macaroni (3 c.)
3 tbsp. butter or margarine
¼ c. finely chopped onion
2 tbsp. all-purpose flour

½ tsp. salt
Dash of pepper
2 c. milk
2 c. cubed Velveeta cheese

Preheat oven to 350°F.

Cook macaroni according to package directions. Drain.

For cheese sauce, in a saucepan melt butter or margarine. Cook onion in butter until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 – 2 minutes more. Add cubed cheese. Stir until melted.

Stir macaroni into cheese sauce. Turn into a 2-quart casserole. Bake in 350°F oven 30 – 35 minutes or until heated thoroughly.

YIELD: 12 servings

Stuffed Flounder

2 pounds fresh flounder fillets (8 fillets)*
1-3 oz. can chopped mushrooms
¼ c. chopped onion
¼ c. butter or margarine
1 7-oz. can crabmeat, drained, flaked

½ c. coarsely crushed saltine crackers
tbsp. snipped parsley
½ tsp. salt
Dash pepper

Sauce

3 tbsp. butter or margarine
3 tbsp. all-purpose flour
¼ tsp. salt
Milk

⅓ c. dry white wine
1 c. shredded Swiss cheese (4 oz.)
Paprika

Preheat oven to 400°F.

Drain mushrooms, reserving liquid. In a skillet, cook onion in butter or margarine about 3 minutes or until tender, but not brown. Stir drained mushrooms into skillet with flaked crabmeat, cracker crumbs, parsley, salt, and pepper. Spread filling lengthwise over flounder fillets. Fold fillets over filling, tucking fish under. Place the filled fish fillets, seam side down, in a 12 X 7½ X 2” baking dish.

To prepare sauce, melt butter or margarine in a sauce pan. Stir in flour and salt. Add enough milk to mushroom liquid to make 1½ c. total liquid. Add liquid mixture with wine to saucepan. Cook and stir until sauce is thickened and bubbly. Pour sauce over fillets. Bake uncovered in a 400°F oven for 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or until cheese is melted.

* If fish fillets are in pieces, press fish together to form 8 whole pieces.

YIELD: 8 servings

Chili Seasoning Mix

¾ c. chili powder
2 tbsp. cumin
2 tbsp. dried oregano
2 tbsp. dried minced onion
2 tbsp. seasoned salt
2 tbsp. sugar
2 tsp. dried minced garlic

Stir together all ingredients. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.

YIELD: Approximately 1⅓ cups

Shrimp and Poblano Chili

2 poblano chile peppers, diced
1 tbsp. olive oil
4 (16 oz.) cans navy beans, undrained
4 c. frozen whole kernel corn
1 c. chicken broth

2 tbsp. Chili Seasoning Mix (recipe to follow)
2 lb. peeled, medium-size raw shrimp
2 limes
Cilantro

Sauté diced chile peppers in t tbsp. hot oil in a Dutch oven over medium high heat for 2 minutes. Stir in navy beans, corn, chicken broth, and Chili Seasoning Mix. Bring to a boil over medium-high heat, stirring occasionally. Cover; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in peeled shrimp and cook, uncovered 5 minutes. Served with desired toppings. Just before serving, add a splash of flavor to each bowl with fresh lime juice and a sprinkling of chopped cilantro.

YIELD: 8 servings

Seafood Gumbo

1-40 oz. bag frozen okra
¼ c. cooking oil
1 c. cooking oil
1⅓ c. flour
3 large onions, chopped
2 tbsp. garlic, minced
2 ribs celery, finely chopped
2 c. stewed tomatoes

1 gallon water
1 Tbsp. cayenne pepper
Salt
Black pepper
3 pounds raw shrimp
2 pounds crab claws
2 pounds crab meat
2 bunches green onions, chopped

In an iron skillet, cook okra in ¼ c. cooking oil until okra is no longer slimy. Set aside.

In a separate large iron skillet, make a roux with oil and flour, stirring constantly over medium heat with a wooden spoon until dark, chocolate brown. At this stage, add onions, garlic, and celery, stirring well. Cook in covered skillet until vegetables are clear. Add cooked okra and tomatoes.

Transfer to a large gumbo pot and stir in 2 cups of water at very low heat. Then add remaining water, stir, and bring to a boil. Reduce heat to simmer. Simmer for at least 3 hours. Stir in salt to taste, and red pepper. Continue to cook over low heat.

While roux continues to cook, peel, devein, and thoroughly wash shrimp. Bring gumbo to a boil. Reduce heat to a simmer. Add shrimp and crab meat. Cook 15 minutes. Serve over rice. Garnish with green onions.

YIELD: 15 to 20 servings

For chicken gumbo, replace seafood with 2 large fryers. Cook, cool, and debone them. Add pulled chicken to roux. (While these are large recipes, they are easily frozen and retrieved for quick, hearty dinners.)

Crawfish Pie

1 c. whipping cream
2 ribs celery, chopped
1 c. butter
1 large onion, chopped
2 cloves garlic, minced
½ c. green pepper, chopped
½ c. green onions, chopped
1 lb. crawfish tails, drained

¼ c. parsley, chopped
½ c. bread crumbs
1 egg, beaten
Salt
Black pepper
Red pepper
Double pie crust for 9” pie
Cooking oil

Preheat oven to 450°F.

Heat whipping cream. Add celery and ½ cup of butter. Let simmer for 5 minutes.

In a separate pot, heat ½ cup of butter, onion, garlic, and green pepper. Sauté until limp. Add cream mixture. Stir in green onions, crawfish tails, and parsley. Simmer for 10 minutes. Remove from heat. Add bread crumbs and egg. Season to taste.

Pour mixture into pie crust. Place second pie crust on top. Crimp edges. Make several 1-inch knife slits in the top crust for ventilation. Brush top crust with oil.

Bake at 450°F for 10 minutes. Reduce heat to 350°F. Cook for 35 minutes or until crust is golden brown. Remove from oven. Allow to cool for 30 minutes before serving.

YIELD: 8 servings

Perfect Turkey

1 whole turkey, neck and giblets removed
2 c. kosher salt
½ c. butter, melted

Pepper
David & Rosanne’s Seasoning
1 c. dry white wine


Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350°F.

Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with ½ the melted butter. Season with pepper and David and Rosanne’s. Place breast side down on a roasting rack in a shallow roasting pan. Cover bird with white wine.

Roast uncovered until the internal temperature of the thigh reaches 170°F. Carefully turn the turkey breast side up ⅔ through the roasting time, and brush with the remaining butter. Allow the bird to stand 30 minutes before carving.

YIELD: Calculate 1-3 oz. serving cooked turkey for every 1 pound of raw whole bird

Cooking Times
10 pound turkey
11¾ pound turkey
13 pound turkey 3 hours
3 hours, 15 minutes
3 hours, 45 minutes

Mexican Cornbread

1 c. yellow corn meal, plain
1 c. skim milk
1 tsp. salt
½ tsp. baking soda
2 eggs
⅓ c. cooking oil

1-16 oz. can yellow cream style corn
l pound lean ground beef
6 oz. Colby-Jack cheese, grated
1 medium onion, chopped
¾ c. jalapeno peppers, chopped

Preheat oven to 350°F.

Mix together corn meal, milk, salt, soda, eggs, oil, and corn. Set aside. Brown beef and drain on paper towel. Brown a little cornmeal in hot oil in large iron skillet. Pour ½ cornmeal mixture into skillet. Add cheese, then meat, onions, and peppers. Do not stir. Pour remaining cornmeal mixture into skillet.

Bake at 350°F for 45 minutes. Cool before removing from skillet..

NOTE: Add less pepper if too hot. If carrots are mixed into peppers, add these, too.

YIELD: 8 generous servings

Green Enchiladas

4 boneless, skinless chicken breasts
½ gallon water
Salt
Pepper
2 tbsp. minced onion flakes
1 rib celery, chopped coarsely
1 can cream of mushroom soup

1 can cream of chicken soup
1 can cream of onion soup
1 7-oz. chopped green chilles, drained
2 ½ c. Monterey Jack cheese, grated
Jalapeno slices
24-6” tortillas (flour or corn)


Preheat oven to 350°F.

Pour water into 6-gallon stock pot. Add salt, pepper, onion flakes, and celery. Bring to a boil. Add chicken breasts. Cook until well done. After cooling, slice lengthwise into ¼“x ½” thick strips. Set aside. Save chicken broth.

Combine soups and green chilles in a saucepan. Add 1½ c. of chicken broth. Heat thoroughly.

Place approximately 2 chicken strips in the middle of each tortilla. Add 1 tbsp. of cheese. Roll each tortilla and place in a shallow baking dish. After all tortillas have been placed in dish, pour soup mixture over tortillas. Sprinkle remaining cheese (approximately ½ c.) over enchiladas topped with soup mixture. Top with sliced jalapenos. Bake for 30 minutes, or until bubbly.

NOTE: If you have leftover chicken, chop it finely and mix into soup mixture before pouring over tortillas.
YIELD: 12 servings

Don's Breakfast Taquitos

1 pound ground sausage
1 dozen eggs, crackled
¼ c. water
Salt
Pepper

1 tbsp. dehydrated minced onion
8 oz. Cheddar-Jack cheese, grated
1-½ c. medium salsa
⅓ c. jalapeno peppers, chopped
12 burrito-size flour tortillas

In a large skillet, brown sausage, crumbling into bite-size pieces. Drain. Return to skillet.

Mix eggs, water, salt, pepper, and onion. Beat until frothy. Pour into skillet containing sausage. Cook over medium heat. Add cheese, salsa, and jalapeno peppers. Cook over low heat until eggs are set. Do not overcook.

While egg mixture is cooking, wet a clean dish towel and place tortillas inside it. Place in microwave and cook for 4 minutes on 50% power. Fill warmed tortillas with egg mixture and fold into a burrito.

NOTE: You may use smaller tortillas. One of these is a man-size breakfast!

YIELD: 12 burritos

Paw Paw's Jambalaya

1 large fryer , cut up
l pound link sausage
½ c. cooking oil
3 large onions, chopped
3 garlic cloves, minced
½ c. green pepper, chopped
2 ribs of celery, chopped

6 c. chicken stock mixture
Salt
Cayenne Pepper
Black Pepper
3 tbsp. Kitchen Bouquet
3 c. long grain rice

Boil fryer. Cool. Debone. Add water to chicken stock to equal six cups.

Cut sausage into ½ inch pieces.

In a large stockpot (6-quart+), heat cooking oil. Add onions, garlic, green pepper, and celery. Sauté until tender and transparent. Add sausage. Cook until tender. Add chicken stock mixture. Bring to a boil. Add chicken. Season to taste.

Add Kitchen Bouquet and rice. Keeping pot covered, cook over a low heat until rice is done. Stir only occasionally to avoid breaking down starches in rice.

Allow to set at least 30 minutes before serving.

YIELD: 10 servings

Taylor's Biscuits

2 c. Pioneer Buttermilk Biscuit &
Baking Mix

⅔ c. milk

Preheat oven to 450° F.

Hold measuring c. over bowl and let Nana fill. Pour ingredients into bowl. Mix ingredients well. (Let Nana mix first and then Taylor.) Let Nana turn dough onto floured surface. Let Nana shape into ball while Taylor watches. Let Nana knead 3 to 4 times. Then, Taylor kneads. Let Nana roll ½” thick with her rolling pin. Then, Taylor rolls two times with her rolling pin. Taylor cuts with cutter of her choice without twisting. Taylor places biscuits on baking sheet. Boppy puts the pan in the oven. Bake for 10 minutes.

YIELD: 9-3”biscuits or other assorted sizes

Sticky Nut Rolls

1½ c. light corn syrup or maple-flavored syrup
⅓ c. packed brown sugar
3 tbsp. butter or margarine, melted
1 tbsp. water
1 c. coarsely chopped pecans
2⅓ c. all-purpose flour

1 tbsp. baking powder
½ tsp. salt
⅓ c. shortening
¾ c. milk
¼ c. granulated sugar
½ tsp. ground cinnamon

Preheat oven to 425°F.

In a saucepan combine syrup, brown sugar, butter or margarine, and water. Cook and stir over low heat until brown sugar is dissolved. Do not boil. Spread in bottom of a 9x9x2” baking pan. Sprinkle with pecans.

In a mixing bowl stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add milk at once, stirring just until dough clings together. Turn dough out onto a lightly floured surface. Knead dough gently 15 to 20 strokes. Roll into a 15x10-inch rectangle. Combine granulated sugar and cinnamon. Sprinkle over dough. Roll up jelly roll style, beginning with long side. Slice 1-inch pieces. Place cut side down, in prepared pan.

Bake at 425°F oven for 25 minutes or until golden brown. Loosen sides and invert onto serving plate. Serve warm.

YIELD: 15 rolls

Banana Nut Bread

1¾ c. all-purpose flour
1¼ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
⅔ c. sugar
⅓ c. shortening

2 eggs
2 tbsp. milk
1 c. mashed ripe bananas
(about 2 medium bananas)
½ c. chopped nuts


Preheat oven to 350°F.

Stir together flour, baking powder, soda, and salt. Set aside.

In a mixing bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts.

Turn batter into a lightly greased 8x4x2” loaf pan. Bake in 350°F oven for 55 to 60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool. For easier slicing, wrap and store over night.

YIELD: 1 loaf

Babka Fillings

Cinnamon Sugar Filling
⅓ c. unsalted butter, softened
¾ c. white sugar
1 tbsp. cinnamon

Chocolate Filling
½ c. unsweetened cocoa
1 c. white sugar
½ c. unsalted butter, melted
⅔ c. pecans, chopped coarsely

Mix All Ingredients Together

Babka

2½ tsp. active dry yeast
3½ c. all-purpose flour
½ tsp. salt
2 tbsp. white sugar
2 tbsp. unsalted butter or margarine
1 c. + 2 tbsp. milk
2 large eggs
½ tsp. vanilla extract


All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner’s manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down. Press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping.

While the dough is rising, prepare desired filling, crumb topping, and egg wash.

Preheat oven to 350°F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 minutes, or until golden brown. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack.

YIELD: 12 servings

Crumb Topping
2 tbsp. unsalted butter, softened
¼ c. white sugar ¼ c. all-purpose flour
¼ tsp. ground cinnamon

Mix all ingredients together.

Egg Wash
1 large egg white 1 tsp. water

Beat water into egg white.

Easy Fruit Salad

1- 21 oz. can peach pie filling
1-11 oz. can mandarin orange
1-16 oz. cans pineapple chunks

1-10 oz. package frozen strawberries, whole
4 bananas

Chill all fruit in cans. Drain oranges and pineapple. Soak bananas in juice from fruit for 30 minutes. Combine all fruit and chill six hours before serving.

YIELD: 12 servings

Cranberry Salad

1 small package cherry Jell-O
1 c. boiling water
1 small apple, shredded
1 can whole cranberry sauce

½ c. pecans, chopped
¼ c. celery, finely chopped
1 c. whipping cream, whipped

Mix Jell-O and water. Let Jell-O gel almost solid. Mix apple, cranberries, pecans, and celery. Add Jell-O, then whipped cream. Rub dish with salad oil (not much). Pour mixture into bowl and return to refrigerator to set overnight.

YIELD: 8 to 10 servings

Apple Waldorf Salad

Salad

4 medium apples
1 tbsp. lemon juice
½ c. chopped celery

½ c. halved seedless green grapes
½ c. chopped walnuts
¼ c. raisins

Dressing

½ c. mayonnaise
1 tbsp. sugar
½ tsp. lemon juice

½ c. whipping cream
Ground nutmeg

Core and dice apples (to make about 4 c.).

In a large bowl, sprinkle cut-up apples with 1 tbsp. lemon juice. Add celery, grapes, walnuts, and raisins.

For dressing, in a small bowl combine mayonnaise, sugar, and ½ tsp. lemon juice. Whip cream just until soft peaks form. Fold whipped cream into mayonnaise mixture; spoon over the apple mixture. Sprinkle lightly with nutmeg. Cover and chill. To serve, fold dressing into fruit mixture.

YIELD: 8 to 10 servings

Sausage Cookies

1 lb. reduced-fat sausage
2 c. biscuit mix
¼ c. Jalapeno peppers, chopped

½ c. milk
3 c. Colby Jack cheese, grated

Preheat oven to 350°F.

Cook sausage, crumbling into small pieces. Drain. Add peppers and biscuit mix. In a separate container, melt cheese. Add milk. Combine with sausage mixture. Knead mixture and roll to approximately ¼” thick. Cut into 2” circles. Bake at 350°F for 15 minutes. Can be frozen and used as desired.

YIELD: 45 - 50 cookies

Chex Party Mix

6 tbsp. butter, melted
2 tbsp. Worcestershire Sauce
1½ tsp. seasoning salt
¾ tsp. garlic powder
½ tsp. onion powder
3 c. Corn Chex

3 c. Wheat Chex
3 c. Rice Chex
1 c. nuts
1 c. pretzels
1 c. bagel chips

Preheat oven to 250°F.

Combine butter, Worcestershire Sauce, seasoning salt, garlic powder, and onion powder in a small bowl. Set aside.

Mix Chex cereals, nuts, pretzels, and bagel chips in large baking pan. Pour butter mixture over cereal mixture and toss to coat. Spread cereal mixture in a single layer and bake for one hour, turning every 15 minutes. Remove from oven and place on paper towels to cool. Cool thoroughly. Serve in a bowl or store in a plastic resealable bag until ready to serve.

YIELD: Approximately 30 servings

Mom's Cheese Ball

8 oz. grated Colby-Cheddar cheese
4 oz. grated Monterey Jack cheese
8 oz. cream cheese, softened
2 tbsp. grated onion

½ tsp. cayenne pepper
½ tsp. garlic powder
½ cup pecans, finely chopped
2 tbsp. parsley, finely chopped


Mix cheese together. Add onion, pepper, and garlic powder. Mix thoroughly. Form cheese mixture into two balls. Roll ball in chopped nuts and parsley. Serve with assorted crackers.

YIELD: 2-3” cheese balls or
1-5” cheese ball


I would suggest that you make this two days before you plan to serve it. Another option is to roll the cheese ball in paprika and parsley. (This is always festive during the Christmas season.)

Crockpot Lasagna

Ingredients:
1 lb. Lean ground beef
1 onion chopped
1/8 tsp. garlic powder
2 – 15 oz. cans tomato sauce
1 – 6 oz. can tomato paste
1 ½ tsp. salt1 tsp. oregano
1 – 12 oz. carton of fat free cottage cheese
½ cup grated parmesan cheese
12 oz. lasagna noodles – uncooked
8 oz. shredded non-fat mozzarella cheese

Directions:
1. Brown ground beef and onions in a skillet.2. Add garlic powder, tomato sauce, tomato paste, salt and oregano.3. Cook long enough to get it warm.4. In a bowl mix the cottage cheese, Parmesan cheese, and mozzarella cheese.5. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles. (break to fit) Top with cheese mixture.6. Repeat layers two more times.7. Cook on low for 5 – 5 ½ hours.This recipe makes 8 servings.

Coke Pot Roast

1 medium sized pot roast

1/2 can coke(real not diet)

1 pkg onion soup

1 onion

1 can beef broth

Cook on low 8-10 hours. Add potatoes and carrots after 4 hours.

Strawberry Banana Pizza

Spread out sugar cookie dough on a pizza pan and bake.
Mix 2 pkgs of cream cheese and 1 cup of sugar (or more if you like it sweet) and spread on cookie once cool.
Slice strawberries and bananas and spread on top and then top with cool whip.
Easy and yummy!

Lemon Chicken w/Green Beans and New Potatoes

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic

1 teaspoon salt

1/2 teaspoon ground pepper

3/4 lb green beans

8 small red potatoes, quartered

4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!) I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

Meat Cupcakes

Meat Cupcakes

INGREDIENTS:3/4 LB. GROUND BEEF
1/2 C KETCHUP
1 T MUSTARD
2 T BROWN SUGAR
1 CAN BISCUITS
1/4 C SHREDDED CHEESE

DIRECTIONS:PREHEAT OVEN TO 400 DEGREES.BROWN THE BEEF AND DRAIN.MIX KETCHUP, MUSTARD, AND BROWN SUGAR TOGETHER TO MAKE A BARBECUE SAUCE.ADD THE SAUCE TO THE BEEF.SEPARATE DOUGH INTO BISCUITS.FORM DOUGH INTO CUPS ON THE MUFFIN TINS.SPOON THE MEAT INTO THE DOUGH CUPS.BAKE AT 400 DEGREES FOR ABOUT 10 MINUTES(OR UNTIL THE BISCUIT DOUGH LOOKS DONE).SPRINKLE THE TOPS WITH CHEESE.AND DINNER IS SERVED!

Grilled Pork Tenderloin

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.
Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Butterfinger Cake

Yellow cake mix
1 can sweetened condensed milk
1 jar caramel topping
3-4 Butterfinger candy bars
Cool Whip

Bake the cake mix according to the package. While hot - poke holes all over it. Mix together the sweet milk and caramel and pour over cake. Crush up the butterfingers and spread on top. Allow to cool and refrigerate. Once completely cool - top with cool whip.

Poppy Seed Chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up Ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.

King Cake (the easy version)

4 cans buttermilk biscuits

2/3 cup sugar

1 cup brown sugar

1-1/4 stick butter

2 teaspoons cinnamon

1 large plastic bag

food coloring - red, blue, green and yellow

1 small plastic baby

Preheat oven to 350 degrees. Separate biscuits and cut into quarters. Roll quarters into balls. Mix 2/3 cup sugar and 1 tsp cinnamon in plastic bag. Shake biscuit rolls in the plastic bag until evenly coated. Place biscuit rolls in Bundt pan (or shape into an "O" on cookie sheet). Pour extra sugar mixture left over from bag on top. Mix brown sugar, butter and 1 tsp cinnamon in saucepan. Boil for 1 minute. Pour over biscuits. Bake at 350 degrees for 35 minutes.

When the cake has cooled, alternate yellow, green and purple colored sugars around the cake. Make the first section purple, second section green, third section gold and so on, repeating until the entire cake has 3 sections of each color. Before you cut your cake, place the baby in one of the pieces where the person eating the cake can easily discover it. The person who gets the piece with the baby inside must bring the cake to next year's party!

Beef Enchiladas

1 pound hamburger meat (or ground turkey)

1 small onion, chopped

1 can chopped black olives

1 can cream of mushroom soup

1 can enchilada sauce

8 oz shredded cheddar cheese

6-8 flour tortillas

Brown the meat and saute the onion with it. Once that is done, add in the olives and let it heat. Then add 3/4 of the cheese and let melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 degrees for 30-40 minutes.

Knox Blocks

1 envelope Knox gelatin dissolved in 1/3 cup water

1 small box Jello dissolved in 1 cup boiling water

Mix together. Cool. Cut into squares.