Walnut Muffins last video in 2021

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dirty rice with chicken sausage #Uhungry

 

This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking. 

 1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG 

 1/4 CUP beef drippings 

 1/2 pound ground chicken sausage 

 1/2 pound ground lean meat 

 1/2 cup chopped onions 

 1/2 cup chopped celery 

 1/2 cup chopped green bell pepper AND RED BELL PEPPER

 1/2 cup chopped green onions with tops 

 2 medium cloves garlic, minced 

 2 teaspoons salt 

 1 teaspoon black pepper

 1 teaspoon cumin 

 1/4 to 1/2 teaspoon cayenne pepper

 5 cups cooked long-grain rice 

 1/2 pound chicken livers, finely diced 

 Sauté the chicken and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add cooked rice set a side. Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes

Sweet Potato Cheese Cake

SWEET POTATO CHIFFON PIE

 

FOR PIE

3⁄4

cup sugar

1

envelope plain gelatin

3

slightly beaten egg yolks

3⁄4

cup milk

1⁄4

teaspoon salt

1⁄2

teaspoon ground cinnamon

1⁄2

teaspoon ground nutmeg

1 1⁄4

cups cooked mashed sweet potatoes

1

baked deep dish pie shells or 2 regular pie crusts

FOR MERINGUE

3

egg whites

1⁄3

cup sugar

DIRECTIONS

In saucepan combine sugar, gelatin, salt, egg yolks and milk.

Cook stirring constantly until mixture comes to boil.

Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.

Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.

Fold potato mixture into egg whites and turn into baked pie shell (s).

Chill until firm.

Top with whipped topping when serving, if desired.NGR

Tea Cakes

Original recipe makes 2 dozen you can change servings size.

 2 sticks butter 

 1 1/4 cups sugar 

 2 eggs 

 3 cups all-purpose flour

 1/2 teaspoon baking soda 

 1/2 teaspoon salt 

 1/2 teaspoon ground nutmeg

 2 teaspoon vanilla extract 

 Directions In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar. 

Easy Chocolate Frosting...

Sweet potato casserole / Sweet Potato Souffle

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Delicious Wheat Cinnamons Rolls

whole wheat cinnamon rolls recipe

 Dough:

1 ½ packages dry yeast (about 3 1/4 teaspoons)

¾ cup warm milk 

¼ cup warm water 

¼ cup butter, softened

¼ cup honey

½ teaspoon salt

1 ½ teaspoons fresh lemon juice

1 large egg

1 large egg white

all-purpose flour 2 1/2 cups divided

whole-wheat 1 1/2 cups

Cooking spray

Filling:

¼ cup packed brown sugar

1 ½ tablespoons ground cinnamon

⅛ teaspoon ground nutmeg

⅓ cup raisins

Glaze:

¾ cup powdered sugar, sifted

¾ teaspoon vanilla extract

5 teaspoons milk

DirectionsInstructions Checklist

Step 1

To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.

To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.

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Coconut Pecan Macaroons Cookies

1/4 cup pecan

2 large egg whites lightly beaten

1/4 cup sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

2 14-ounce package sweetened shredded coconut

1/2 plain flour

1 can condensed milk

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.

Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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Chocolate Muffins

 

Ingredients

2 large eggs

3/4 cup sour cream 

1/2 cup milk

2 teaspoons vanilla extract 

1-3/4 cups all-purpose flour 

2/3 cup unsweetened cocoa powder 

1 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cup semi-sweet chocolate chips

1/2 cup vegetable oil 

Instructions

Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean

CHICKEN BLOOMIN' GARLIC CHEESY BREAD / STUFFED CHEESY BREAD

Sweet Potato Bread Pudding With Dates and Pecans

 Ingredients

3 tablespoons unsalted butter, melted, more for the pan

5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

1/2 cup coarsely chopped pecans

1 cup coarsely chopped dates

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups half-and-half

3 large eggs

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 cups cooked mashed sweet potatoes

For the Brown Sugar Sauce​:

4 tablespoons unsalted butter

1/2 cup packed brown sugar

Pinch salt

1/2 cup heavy cream

Steps to Make It

Heat oven to 350 F.

Butter a 2-quart baking dish. 

In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

Transfer the bread pudding mixture to the prepared baking dish.

Bake in the preheated oven for 45 to 55 minutes, or until set.

Serve with the brown sugar sauce (below) or another dessert sauce.

Brown Sugar Sauce

Melt the butter in a saucepan over medium heat.

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

Cool slightly before serving.

Found Recipe

https://www.thespruceeats.com/sweet-potato-bread-pudding-with-dates-and-pecans-3061553

Apple Walnut Cake With Butterscotch Sauce Recipe

 

For the Cake

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

3 large eggs

2 cups granulated sugar

1 1/2 cups vegetable oil

3 cups apples (such as Rome Beauty, chopped)

1 cup chopped walnuts

2 teaspoons vanilla extract

For the Topping

1 cup light brown sugar (firmly packed)

1/4 cup milk

1/2 cup butter (1 stick)

Heat the oven to 350 F. Generously grease and flour a tube cake pan.

Grease pan

Combine the flour, baking soda, salt, and cinnamon; stir or whisk to blend thoroughly and then set aside.

Flour

In a mixing bowl with an electric mixer, beat the eggs.

Egg in a bowl

Add the granulated sugar and oil and beat for 3 minutes.

Add milk

Gradually stir in sifted dry ingredients.

Mix

Fold in apples, walnuts, and vanilla.

Add apples

Spoon the batter into a greased and floured 10-inch tube pan and bake at 350 F for 1 hour and 15 minutes.

Batter in pan

About 5 minutes before the cake is done, combine the topping ingredients in a saucepan.

Butter and brown sugar

Bring to a boil over high heat and boil for 3 minutes.

Bring to a boil

Pour the hot topping over the cake as soon as it comes out of the oven.

Pour topping over cake

Let the cake cool and then loosen the sides, inverting the cake on a plate.

Let cake cool

Then invert on another plate, topping side up.

Let cool

Slice, serve, and enjoy!

Tips

The cake may be baked in a 9-by-13-by-2-inch baking pan. Bake it for about 40 to 45 minutes. Pour the brown sugar sauce over the cake, let the cake cool, and serve it from the baking pan.

Got Recipe

https://www.thespruceeats.com/fresh-apple-cake-brown-sugar-3050733

Lemon Chicken Scampi / Olive Garden Scampi Pasta

Smoked Beef Brisket / Beef Brisket Taco

Crispy Chicken Fries

Cabbage Lasagna Casserole

Cajun / Creole Potatoe Fries

Spinach Mashed Potatoes / With Cheese And Garlic

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Rutabaga Spice Cake

 Ingredients

1-1/2 cups all-purpose flour

1/4 cup  packed brown sugar

1 tsp ground ginger

1/2 tsp each of salt, cinnamon, baking powder and baking soda

1 cup grated peeled Ontario Rutabaga

1 egg

1/4 cup vegetable oil

1/2 cup each of molasses and milk

Icing sugar

For the icing:

2 cups powdered sugar

2 Tbsp butter

2 Tbsp milk

1/2 tsp vanilla

In medium bowl, combine 1-1/2 cups all-purpose flour, 1/4 cup packed brown sugar, 1 tsp  ground ginger, 1/2 tsp  each salt, cinnamon, baking powder and baking soda.

 Stir in 1 cup grated peeled Ontario rutabaga. In small bowl, lightly beat 1 egg; add 1/4 cup  vegetable oil and 1/2 cup  each molasses and milk. 

Stir liquid mixture into dry mixture. Pour into greased 8-inch square baking pan. 

Bake in 350°F  oven for 30 to 35 minutes or until toothpick inserted comes out clean. 

Cool on wire rack. Dust with icing sugar, if desired.

For the icing,..

Mix all ingredients well. Using a butter knife spread the icing on the cake...

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Layered Chile-Chicken Enchilada Casserole Pie

 

 2 cups diced cooked chicken 

 3 cups shredded Colby-Monterey Jack cheese blend (12 oz) 

 3/4 cup sour cream 

 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch) 

 1 can (16 oz) chicken cream soup 

 1 can (10 oz) enchilada sauce sliced 

(1/4 cup) medium green onions, 

1 cup shredded lettuce 

 1 medium tomato chopped (3/4 cup) 

 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 

1 1/2 cups of the cheese, the chiles and sour cream chicken cream soup. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). 

Spread about half of the chicken mixture over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. 

Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. 

Sprinkle with remaining 1 1/2 cups cheese. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. 

Garnish casserole or individual servings with onions, lettuce and tomato.

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cinnamon rolls

 

cinnamon rolls 

 Ingredients 

For the dough: 

1 cup of Whole Milk 

1/2 cup of Water 

2-1/2 tsp of Active Dry Yeast 

5-1/2 to 6 cups (keep some flour on hand in case you need more) of all Purpose Flour 

1/2 cup of Granulated Sugar 

3 tsp of Salt 1/3 cup of Unsalted Butter, melted

1 Egg 

1 Tbsp of Vanilla Extract 

For the filling: 

1/2 cup (1 stick) of butter, very soft at room temperature (or semi melted) 

1 1/4 cups of Brown Sugar 

1 Tbsp of Cinnamon 

For the glaze: 

4 oz of Cream Cheese, softened at room 

Temp 2 Tbsp of Unsalted Butter, softened at room temp 

2 cups of Powdered Sugar 

1 Tbsp of Vanilla

 4-5 Tbsp of Whole milk

love that chicken

Crispy And Cheesy Hashbrown

Chicken And Rice

5 bone in chicken thigh fillets, peel skin OFF 

1 onion chopped 

2 tablespoons garlic minced

2 teaspoons butter 

1 1/2 cups uncooked white rice 

 1/2 cups  chicken broth

CHICKEN RUB 

1 tsp paprika powder

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp onion powder

3/4 tsp salt

Black pepper

Instructions

Preheat oven to 180°C/350°F.

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add rice then mix.

Place chicken on rice. Then pour chicken broth and water around the chicken.

Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.

Italian Dinner Soup

1 pound uncooked Italian sausage links, casings removed (about 4)

3 cups chicken stock or broth

3 cups beef stock or broth

1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano

1 9 – ounce package refrigerated ravioli or tortellini

2 cups baby spinach leaves, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

2 ounces Parmesan cheese, grated

In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.

Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.

Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.

found recipe

https://flavorite.net/italian-dinner-soup/

Copycat Olive Garden Stuffed Chicken Marsala

 The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!

Ingredients

Cheese Stuffing

1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato flakes (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)

1/2 tsp salt

1/2 tsp black pepper

Sauce

1 small onion, cut in half and thinly sliced lengthwise

24 fl oz Marsala wine

8 fl oz heavy cream

2 small containers button mushrooms, thinly sliced (6 cups)

Salt and pepper to taste

2 lbs skinless, boneless chicken breasts

4 fl oz olive oil

2 cups all-purpose flour

Instructions

Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.

BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

FOLD over other lobe of chicken breast; does not have to seal.

HEAT large sauté pan over medium heat.

ADD olive oil and heat until shimmering.

PLACE flour in a shallow pan and season to taste with salt and pepper.

DREDGE stuffed chicken breasts in flour, shaking off excess.

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

REMOVE chicken from pan and place in a baking dish.

BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

SERVE with your favorite garlic mashed potato recipe.

found recipe https://flavorite.net/?s=Copycat+Olive+Garden+Stuffed+Chicken+Marsala

Jalapeño Cornbread Waffles Topped With Chili

 

INGREDIENTS

1 box cornbread mix

Eggs (as directed on cornbread package)

Milk (as directed on cornbread package)

1 tbsp. honey

2 heaping tbsp. jalapeños

1/4 cup sweet corn niblets

1 can chili

Cheddar cheese, shredded

Sour cream

Avocado

INSTRUCTIONS

Preheat waffle iron on medium heat. Prepare cornbread batter as directed on box, adding the sweet corn niblets, jalapeños, and honey. Do not to overmix.

Pour cornbread batter into waffle iron, being careful to not overfill it. Close waffle iron and cook for approximately 3-4 minutes on medium heat.

While the waffles are cooking, heat up the chili in a small sauce pan.

Stack finished cornbread waffles and top with chili, sour cream, cheddar cheese, and fresh avocado. Serve immediately.

Found Recipe https://inspiredimperfection.com/recipes/cornbread-waffles-and-chi

Black Magic Cake

Ingredients

1 3/4 c

all-purpose flour

2 c

sugar

3/4 c

cocoa powder

2 tsp

baking soda

1 tsp

baking powder

1 tsp

salt

2

eggs

1 c

strong black coffee, cooled

1 c

buttermilk

1/2 c

vegetable oil

1 tsp

real vanilla extract

CHOCOLATE FROSTING

1/2 c

margarine, softened

2 oz

melted unsweetened chocolate, cooled

3 c

powdered sugar

3 Tbsp

milk

2 tsp

real vanilla extract

Dry ingredients added to the bowl.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Wet ingredients added to the bowl.

Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.

Batter poured into a baking dish.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Baked chocolate cake cooling.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Whipping the frosting ingredients together.

Combine frosting ingredients and mix with a hand or stand mixer.

Black Magic Cake frosted.

Spread frosting on cooled cake.

Blackberry-Swirl Pound Cake

 

Blackberry-Swirl Pound Cake

 
Great Beautiful Cake your family will love.

a jar blackberry jam

1/2 cup unsalted butter, room temperature

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 T sugar 

1 1/2 cups self-raising flour

2 large eggs, slightly beaten

1/2 tsp pure vanilla extract

1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. 

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour  in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack 30 minutes.  Lift cake out of pan and place on a serving plate.  Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.

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