5 Chicken Breasts, cooked and cubed
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 (8)oz. Carton Sour Cream
1 Can Sliced Water Chestnuts, drained
1/2 Cup Milk
3 Cups Crushed Terry's or Lay's Potato Chips, can use any flavor green onion and sour cream is good
Sprinkle half of chips in the bottom of a 9 x 13 baking dish. Mix chicken, soups, sour cream, water chesnuts and milk and carefully spread mixture evenly over chips. Sprinkle remainings chips over top of chicken mixture. Bake in a preheated oven on 350 for 30 to 35 minutes or until brown and bubbly.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
Friday, October 15, 2010
SAUSAGE AND TOMATO DIP
1(16)oz. Pack Three Little Pigs Pork Sausage
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.
BROWNIE ICE CREAM PIE
4 Eggs
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce
Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce
Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.
Thursday, October 14, 2010
EASY APPLE FRITTERS
These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.
11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like
Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters. Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.
11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like
Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters. Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.
SWEET RICE
1 Cup Instant Rice
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk
Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.
Wednesday, October 13, 2010
GETTING TO MEET CHRISTY JORDEN
While down in Nashville, Tn. my son and I went to the book fair that Nasville had this year in Oct. While there we got to go and here Christy Jorden of Southern Plate speak as well as sign her new cookbook that has just came out and has some great recipes in it.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes. I just love to get my hands on a new cookbook.
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