Sunday, July 15, 2018

Mississippi mud pie



When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen

Ingredients

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:
1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 (1-pound) box confectioners' sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Recipe courtesy of Paula Deen
Read more
http://www.foodnetwork.com/recipes/paula-deen/mississippi-mud-cake-recipe.html?oc=linkback

Friday, July 13, 2018

Roasted / Chicken / Sausage / Potatoes / Peppers


Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken...

4 large links hot Italian sausage

2 tablespoons olive oil, divided

6 bone-in, skin on chicken thighs

1/2 pound assorted sweet peppers, seeded

1 small red onion, sliced

1/2 yellow onion, sliced

4 large Yukon Gold potatoes, quartered

2 teaspoons dried Italian herbs

2 teaspoons kosher salt, plus more as needed

Freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F

Cut two slashes down to the bone on the skin side of each chicken thigh.
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.

Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes.

Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.

Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired

Video


Friday, June 29, 2018

Chicken Pot Pie

Ingredients
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Chicken Pot Pie Filling:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash:
1 egg whisked with 1 Tbsp water