potatoes baked in chicken broth, garlic powder and butter...oooooooh so yummy. The bottom gets crispy and brown while the inside stays fluffy and tender.
http://www.kayotic.nl/blog/bbq-potatoes
http://www.kayotic.nl/blog/bbq-potatoes
Lemon Pasta (made a day in advance and served cold)
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
- ½-1 bag of baby arugula
- 1 pint grape tomatoes, halved
- 1 10 oz package of frozen peas, thawed
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1-2 lemons (juice and zest)
2 tsp kosher salt
1 tsp black pepper
1 pound pasta
1/2 cup freshly grated Parmesan or Romano cheese
- ½-1 bag of baby arugula
- 1 pint grape tomatoes, halved
- 1 10 oz package of frozen peas, thawed
Cook pasta: Boil water and start to cook pasta according to package directions.
Saute garlic: Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn).
Cook and reduce: Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.
Combine: Add the sauce to the cooked pasta. Add the vegetables. Add the cheese at the end.
Serve: Serve with extra cheese, if you like.
"Sweet Dreams & God Bless" ... Nite-Nite, Everybody... I'm off to bed. Thanks so much for stopping by, I appreciate you all! Love, Michele
RASPBERRY SWIRL ROLLS
(Adapted from this recipe)
*Makes 16 rolls*
YOU WILL NEED:
Dough:
1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour
Filling:
10oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch
Glaze:
3/4 cup confectioners' sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream
DIRECTIONS:
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.
3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.
4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!
IMPOSSIBLE COCONUT CUSTARD PIE(Quick and EASY!!!.)
....http://www.justapinch.com/recipes/dessert/pie/impossible-coconut-pie.html
....http://www.justapinch.com/recipes/dessert/pie/impossible-coconut-pie.html
2 c milk
1/4 c margarine or butter
1/2 tsp vanilla
1 tsp coconut extract
4 lg eggs
1 c shredded or flaked coconut
3/4 c granulated sugar
1/2 c bisquick baking mix
Directions
1. Heat oven to 350^. Butter a 9 or 10- inch pie plate. Place all ingredients in blender container. Cover and blend on high 15 seconds. Pour in buttered pie plate. Bake until knife inserted in center comes out clean. 50-55 minutes; cool.
Easy and yummy
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º until brown on top.
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º until brown on top.
For All of You !! Thank You for Making My Day Making Me Laugh Making Me Cry and making Me Grateful that I am Blessed with So many Beautiful people in My Life....Thank You...Michele
The Recipe!
You'll need:
•1 cup self rising cornmeal
•1/2 cup self rising flour
•3/4 cups buttermilk
•2 eggs, lightly beaten
•1/4 cup plus 2 tablespoons bacon grease or vegetable oil
1.Preheat oven to 350F. (Or to 425F for a darker cornbread).
2.Put 2 tablespoons of oil or grease in a cast iron skillet and place in the oven to preheat with the oven temperature. If you just have a casserole dish and no iron skillet, skip this part, and just lightly grease the dish.
3.Combine cornmeal, flour, buttermilk and eggs in a mixing bowl. Stir to combine, add bacon grease or vegetable oil, and pour into the hot cast iron skillet.
4.Bake for about 20 minutes at 350F, or until golden brown. Alternately, if you wish the darker cornbread, bake for about 15 minutes at 425F.
5.Invert the cornbread pan over a platter, to allow the crispy underside to be on top. All done!
This is fabulous hot out of the oven with just butter. This is wonderful with fried chicken, by the way, or warmed for breakfast with a little syrup. Or cold for that matter!
You'll need:
•1 cup self rising cornmeal
•1/2 cup self rising flour
•3/4 cups buttermilk
•2 eggs, lightly beaten
•1/4 cup plus 2 tablespoons bacon grease or vegetable oil
1.Preheat oven to 350F. (Or to 425F for a darker cornbread).
2.Put 2 tablespoons of oil or grease in a cast iron skillet and place in the oven to preheat with the oven temperature. If you just have a casserole dish and no iron skillet, skip this part, and just lightly grease the dish.
3.Combine cornmeal, flour, buttermilk and eggs in a mixing bowl. Stir to combine, add bacon grease or vegetable oil, and pour into the hot cast iron skillet.
4.Bake for about 20 minutes at 350F, or until golden brown. Alternately, if you wish the darker cornbread, bake for about 15 minutes at 425F.
5.Invert the cornbread pan over a platter, to allow the crispy underside to be on top. All done!
This is fabulous hot out of the oven with just butter. This is wonderful with fried chicken, by the way, or warmed for breakfast with a little syrup. Or cold for that matter!
'Old Fashioned Creole Style New Orleans Bread Pudding'http://www.deepsouthdish.com/2011/12/old-fashioned-new-orleans-creole-bread.html ~ A signature dessert at Commander's Palace restaurant in New Orleans this rich, meringue topped bread pudding souffle, drizzled with whiskey sauce is perfect for Easter. ♥ Please share, like or pin if you like this! ♥
Old Fashioned New Orleans Creole Bread Pudding with Meringue
©From the Kitchen of Deep South Dish
1 (1 pound) loaf of stale French bread, sliced and cubed (about 9 to 10 cups)
6 cups of milk, divided
6 large eggs, divided
1 cup (2 sticks) of butter, softened at room temperature
1-1/2 cups of granulated sugar
1 teaspoon of cinnamon
Freshly grated nutmeg, to taste
2 teaspoons of pure vanilla extract
1/3 cup of black or golden raisins, optional
Meringue
1 tablespoon of cornstarch
1/2 cup plus 2 tablespoons of water, divided
6 reserved egg whites
Pinch of cream of tartar
1/2 cup of granulated sugar
Whiskey Sauce {below}, optional
Slice the bread into 1 inch slices then cube into 4 to 6 cubes depending on how big a loaf it is.
Place half of the bread in a large glass bowl and pour 4 cups of milk on top, press bread down into the milk. Add remaining bread and milk and mash down, adding additional milk if needed to cover. Let sit for 30 minutes.
Meanwhile, prepare the cornstarch mixture for the meringue by mixing together 2 tablespoons of the water with the cornstarch; set aside. In a small saucepan, bring the remaining 1/2 cup of water to a boil and using a wire whisk, beat in the cornstarch mixture and cook, until thickened and clear. Set aside to cool completely.
Preheat oven to 350 F. Butter a 9 x 13 inch glass baking dish; set aside. Separate eggs, cover and refrigerate the egg whites. In a separate medium size bowl, beat the butter, sugar, and eggs together; stir in the cinnamon, nutmeg and vanilla. Stir the butter and sugar mixture into the bread mixture and mix well; turn out into the prepared pan. Scatter the raisins on top, if using. Cover and bake at 350 degrees F for 30 minutes. Uncover, return to oven and bake an additional 30 minutes. The last 10 minutes of cooking time, prepare meringue.
Using a whisk beater, add the egg whites to a clean mixer bowl and beat until foamy. Add a pinch of cream of tartar and beat until soft peaks form, begin adding the sugar a little at a time, then the cooled cornstarch mixture. Continue beating until mixture stiffens.
Remove bread pudding from the oven and immediately add the meringue to the hot bread pudding, spreading completely out to the edges of the baking dish, and swirling to create peaks; return to the oven to lightly brown, about 10 to 12 minutes, watching carefully. Let rest for 10 minutes. To serve, scoop out or cut squares of the warm bread pudding onto individual plates and drizzle with whiskey sauce, if desired.
~Cook's Notes~
French bread works best for bread pudding, and though you may substitute other breads, the results will differ. Depending on how dry your French bread is, you may need to add more milk. You want the milk to just cover the bread before soaking.
Tip: For a full explanation of how to make meringue, visit my step by step tutorial. If you're assembling or making this in advance, wait to do the meringue until you're ready to serve it. For best results, you'll want to bring the dish to room temperature, then bake the bread pudding and apply the meringue fresh at the end, rather than prepare the full recipe and refrigerate. To reheat leftovers, use the low setting on your microwave first to warm through, then you'll only need a few seconds on high.
Whiskey Sauce
©From the Kitchen of Deep South Dish
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract
1 tablespoon of whiskey, or to taste
Melt butter in a saucepan and whisk all other ingredients in except the vanilla and whiskey; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey, whisk and drizzle over individual servings of warm bread pudding, shown above.
Note: Can omit whiskey for a simple glaze, or substitute rum, if desired.
Buttermilk Pie
3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees.
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.
3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees.
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.
Weekly DEAL and a personal fav! ~ Was $143, now slashed to only $50!!! This week only ~http://cathirafalski.store.willowhouse.com/category.aspx?zcid=289
Ships directly to you!
Hot ~ or Cold! Whether you’re serving refreshing ice water,flavored iced tea or piping hot coffee, our ceramic server helps keep your beverage at its intended temperature. Server lifts off stand for easy cleanup. Hand wash. (9” diameter x 18” tall, including stand; holds 30 cups)
Ships directly to you!
Hot ~ or Cold! Whether you’re serving refreshing ice water,flavored iced tea or piping hot coffee, our ceramic server helps keep your beverage at its intended temperature. Server lifts off stand for easy cleanup. Hand wash. (9” diameter x 18” tall, including stand; holds 30 cups)
"Vanilla Cream Pie"
http://thejoyofcaking.wordpress.com/2012/08/12/vanilla-cream-pie/
Ingredients:
9" prepared pie crust or make your own
2/3 c. granulated sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. all-purpose flour
3 c. milk
3 eggs, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla extract
Directions:
Mix in a large saucepan; sugar, salt, cornstarch, and flour. Gradually stir in milk. Heat mixture over moderate heat (stirring constantly) until it thickens and boils. Boil 1 minute.
Remove from heat. Slowly stir half the mixture into the beaten eggs. Then blend the hot egg mixture back into the saucepan. Return to heat and bring to boil for 1 minute, stirring constantly.
Remove from heat, add butter and vanilla. Pour into prepared pie crust. Chill for two hours before serving. Top with whipped cream, toasted nuts or coconut, or fresh fruit.
From the blogger: I topped my pie with homemade vanilla-cinnamon whipped cream - yum!
http://thejoyofcaking.wordpress.com/2012/08/12/vanilla-cream-pie/
Ingredients:
9" prepared pie crust or make your own
2/3 c. granulated sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. all-purpose flour
3 c. milk
3 eggs, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla extract
Directions:
Mix in a large saucepan; sugar, salt, cornstarch, and flour. Gradually stir in milk. Heat mixture over moderate heat (stirring constantly) until it thickens and boils. Boil 1 minute.
Remove from heat. Slowly stir half the mixture into the beaten eggs. Then blend the hot egg mixture back into the saucepan. Return to heat and bring to boil for 1 minute, stirring constantly.
Remove from heat, add butter and vanilla. Pour into prepared pie crust. Chill for two hours before serving. Top with whipped cream, toasted nuts or coconut, or fresh fruit.
From the blogger: I topped my pie with homemade vanilla-cinnamon whipped cream - yum!
DIY Inspiration: mason jars spray painted with Krylon's "Looking Glass" spray
"Cornbread Salad"
Easter is a good time to put together a 'Cornbread Salad'http://www.deepsouthdish.com/2011/05/cornbread-salad-recipe.html ~ made using crumbled cornbread & a variety of vegetables, mixed with a mayonnaise and sour cream Ranch dressing & garnished with bacon. ♥ Please share, like or pin if you like this! ♥
You can decided to use a deep bowl and layered the salad, making a nice presentation if you're taking this to a party, potluck or a church supper.
In truth, this is a very versatile salad, both in the way that it is presented and the ingredients. You can use many different things in it to personalize it to your tastes. Pintos seem to be more common in Texas and Oklahoma when a bean is added, but for here in The Deep South, or black-eyed peas to can be fitting. You can also chose Vidalia onions over red onion, or whatever is in season. You can also try the addition of sweet pickles and juice, as well as a protein of some kind. You can use a Cajun fried turkey breast from the deli that can be fantastic with in this salad.
For the layered version, I topped it with the dressing and let it sit in the fridge for several hours, then tossed it just before serving. Even better is to layer this whole salad in a 9 x 13 inch clear baking dish instead of a deep bowl. The more shallow oblong pan allows for the flavors to meld together better without having to mix the salad up. Simply layer it as indicated, let it marinate in the refrigerator, and then, serve it as-is, without mixing. Since I used the bowl, and mixed the salad, as it sat in the fridge a couple of days, it actually really developed its flavor and tasted better and better each time I had a serving out of it. Frankly, I'm a little undecided yet whether I prefer this salad layered, or simply mixed up and left to marinate that way.
This is a great summertime salad at home, or for your next party, church supper, or potluck. If you've never heard of it before, I know it sounds different, but why not give it a try? The amounts given in the recipe are relative - use more or less to your own liking. Here's how to make it.
Cornbread Salad
©From the Kitchen of Deep South Dish
For the Dressing:
1 cup of mayonnaise
1 cup of sour cream
1 envelope of Ranch dressing mix
2 teaspoons of sweet pickle juice, optional
For the Salad:
2 (6 to 8 ounce) packages of cornbread mix or half a pan of homemade
2 cans of black-eyed peas or pinto beans, rinsed and drained
2 cans of whole kernel corn, drained
1 cup of chopped Vidalia or red onion
1 cup of chopped green bell pepper
1/2 cup of chopped sweet pickles, optional
1/4 cup of chopped pickled jalapeño
1 cup of chopped turkey, chicken or ham,optional
2 medium tomatoes, chopped
2 cups of shredded cheddar cheese
10 slices of bacon, cooked crisp and crumbled
Mix dressing ingredients; set aside. Prepare cornbread and let cool completely and once cooled, crumble.
Combine the crumbled cornbread with the black-eyed peas, corn, onion, green bell pepper, pickles, jalapeño, turkey, tomatoes and cheese. Add the dressing, toss, cover and refrigerate overnight, 24 hours is even better. Just before serving stir in half of the bacon and top with the remaining chopped bacon. May also layer in the bottom of a 9 x 13 inch pan, or if you prefer, this also makes a pretty presentation in a glass bowl. You'll need about a 4-quart bowl. Layer half of the ingredients in the bowl, then repeat. If layering in a deep bowl, toss before serving.
Cook's Notes: All amounts given in the recipe are relative - use more or less to your own liking. For this recipe, I used a half pan of homemade cornbread, bread and butter pickles, and a Cajun fried spicy turkey breast from the deli.
Optional Add-ins: Chopped or shredded romaine lettuce, chopped boiled egg, drained English peas, drained Mexicorn, sliced green onion, red, yellow or orange bell pepper, chopped, drained pimentos, chopped dill pickles, black olives, other drained beans (white, kidney, black), sliced summer squash, chopped celery, chopped nuts.
Variations: Can also substitute plain mayonnaise or a small bottle of any commercial ranch dressing for the homemade version above. For a Southwestern flair, use Mexican cornbread, or add a can of Mexicorn, green chilies and/or jalapeños to your regular cornbread batter. Add 2 teaspoons of chili powder and 1/2 teaspoon of cumin to the dressing, add black beans and use a Mexican blend of cheeses.
"Baked Buttermilk Chicken"
http://sugarandspice-celeste.blogspot.com/2009/11/buttermilk-baked-chicken.html
Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
http://sugarandspice-celeste.blogspot.com/2009/11/buttermilk-baked-chicken.html
Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
"Lemon-Dill Chicken Salad Stuffed Eggs"
http://www.myrecipes.com/recipe/lemon-dill-chicken-salad-stuffed-eggs-10000001599551/
Ingredients:
2 1/4 pounds skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Preparation:
1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
Southern Living
APRIL 2007
http://www.myrecipes.com/recipe/lemon-dill-chicken-salad-stuffed-eggs-10000001599551/
Ingredients:
2 1/4 pounds skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Preparation:
1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
Southern Living
APRIL 2007
