Snicker Cookies

Snicker Cookies are great for Halloween fun and when your kids bring home candy look in their bags and find some snickers candy and make some great cookies.

1 3/4 cup all purpose flour

1/2 cup sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter or peanuts butter with peanuts

1/4 cup honey

1 Tbsp. milk

24 miniature snickers

Combine flour, sugar, baking soda and salt. Cut in butter and peanut butter until mixture resembles coarse crumbs. Beat in honey and milk until well combined. Mold roughly 1 tablespoon of dough around candy. Place on cookie sheet, Bake 12 – 15 minutes at 350 degrees.

Makes 24

Popcorn Balls

When I was growing up Mrs Pearl made the best popcorn balls in the whole world it was like magic how  she make the popcorn stay together? Silly me laughing out loudly at my self.

2 c. brown sugar or white sugar

2/3 c. white corn syrup

2/3 c. water

1/2 lb. butter

1 1/2 tsp. salt

1 1/2 tsp. vanilla Or maple Favoring or both

1/2 cup toasted peanuts

Cook all ingredients until the mixture forms a soft ball in cold water.Add vanilla and peanuts pour over popped popcorn.

Wait until cool and form into balls as big as you want.

Roasted Pumpkin Seeds

How To Roast Pumpkin Seeds:

Clean the seeds
   
Boil for 10 minutes in salt water

Drain the seeds in a colander and dry lightly with a towel
   
Spread seeds onto a baking sheet and drizzle with extra virgin olive oil and spice them up with your favorite spices
   
Roast seeds at 325F for 10 minutes. ...

Coconut Cake

I love an good ole fashion real coconut cake and this recipe I found really bake the cake for me. If you love the taste of fresh coconut you will love it too. Get Recipe and steps by steps http://www.tastespotting.com/features/coconut-cream-cake-recipe

3 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup Coco Lopez or other coconut cream

For Cream Cheese Frosting

16 ounces cream cheese (2 packages), room temperature
1 cup (2 sticks) butter, room temperature
½ teaspoon vanilla extract
1 pound confectioner’s sugar, sifted

2 cups fresh sliced or shredded coconut (lightly toasted in 250 degree oven is optional)
Directions
Make cake:

Preheat the oven to 350 degrees. Lightly grease, flour 2 9-inch round cake pans, then line the bottoms of each pan with buttered parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes at medium speed. Add the eggs one at time, incorporating after each addition. Stir in vanilla.

Reduce the mixer’s speed to low and add the flour, alternating with the Coco Lopez and incorporating after each addition, stopping to scrape down the bowl as needed.

Divide the batter between the 2 pans and bake for 40-50 minutes or until a toothpick inserted into the middle of each layer comes out clean (start checking at 40 minutes). Transfer pans to wire racks to cool for 10 minutes, then remove the layers onto racks to cool completely.
Make frosting:

In the bowl of stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla extract. Turn mixer to lowest speed and gradually add sifted confectioner’s sugar &fras12;-cupful at a time.
Assemble cake and frost:

If your cake layers are puffed up quite a bit in the center you can use a long, serrated knife and gently slice off the “bump.”

Or you can be as lazy as we are and flip the cake onto a serving plate with the bump side down, then press down to flatten it slightly.

Spread the flat, top surface of the first layer with frosting, then place the second layer on top with the bump- or sliced-side down. Frost the top and sides of cake. Press shredded/sliced coconut into frosting on top and sides of cake.

Slice And Enjoy!!!

Tofu Pumpkin Spice Pie

3/4 cup firm tofu

2 cups pumpkin puree

1 1/2 cup brown sugar

2 Tbsp canola oil

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

2 Tbsp molasses

2 eggs plus the yolk of a third egg

1 tsp cinnamon

1 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg

1/8 tsp ground cloves

Add all to a blender and puree until smooth. Pour mixture in uncooked crust pie shells.

Bacon Cups

When I found A great Ideal...You know I like to share. This Lady  used an upside down muffin pan, covered it in foil, wove bacon around the muffin cups, and baked the bacon at 400 degrees into a crispy mini bowl. Keep in the mind, the bacon is going to shrink, so overlapping the bacon is best for a more secure cup. You can make the bacon cups as deep or shallow as you would like; the shallower ones make for a better finger food. She cautions to use a baking dish below the bacon to catch drips, and to also keep a close eye while the bacon is cooking.

http://www.kidskubby.com/bacon-cups/

Not Martha

Frying Chicken Recipes

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture

2 eggs beaten

1/3 cup water

1 cup hot sauce

( adding salt and pepper and dipping mixture together could set in refrigerator over night).


Dredging mixture

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt


Directions:


Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret of fried chicken don't turn it over).

For dipping mixture: in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and let stand for 1 hour.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1 1/4 teaspoon black pepper  

For dredging mixture: In a another bowl, mix flour, and 1/4 teaspoon salt and 1 teaspoon black pepper

Rinse and pat dry chicken pieces with a paper towel.

generously Sprinkle chicken on both sides with seasoning.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

State Fair Corny Dogs

Original recipe makes 20 Corny Dogs.I love them with Mustard!!! WOW!!! Mustard!!!

 1 quart oil for deep frying

 1 cup all-purpose flour

 2/3 cup yellow cornmeal

 1/4 cup white sugar

 1 1/2 teaspoons baking powder

 1 teaspoon salt

 1/4 CUP bacon drippings

 1 egg, beaten

 1 1/4 cups buttermilk

 1/2 teaspoon baking soda

 2 pounds hot dogs ( Buy the best hot dog brand).

 Wooden Sticks

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings and then add the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.

Dry hot dogs with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels and eat them with a lot of mustard.

Caribbean Fried Rice

3 tablespoons sliced scallions

1 tablespoons minced ginger

2 1/2 cups cooked long grain rice

1/4 cup banana slice in cubes

1/4 cup apple slice in cubes

1/4 cup golden raisins soak in water about 30 mins

1/4 cup almonds

Salt and Pepper to taste

Cilantro for garnish

Cook day old Rice or cold rice. Heat a large non-stick pan with your favorite oil over high heat. Add the ginger and scallion to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt and pepper. Garnish with cilantro and serve hot

Okra Parmigiana

A Southern take on eggplant parmigiana using fresh summer instead of eggplant.

2 tablespoons olive oil

1 cup diced onion

2 cloves garlic, minced

½ teaspoon dried oregano

1 (14-ounce) can diced tomatoes

1 (6-ounce) can tomato paste

¼ cup chopped fresh parsley

salt and pepper to taste

1½ pounds fresh okra pods, each about 3-4 inches long

2 eggs, lightly beaten

1 cup seasoned bread crumbs

¼ cup all-purpose flour

Vegetable oil

1/3 cup grated Parmesan cheese

1½ cups shredded Mozzarella cheese


Preheat oven to 350 degrees and lightly spray a 9-inch square baking dish with cooking spray.

In a large skillet, heat olive oil over medium-high heat. Add onion  and sauté for 3 to 4 minutes. Add garlic and sauté another 2 to 3 minutes. Add oregano.

Stir in diced tomatoes, tomato paste.Season to taste with salt and pepper.

Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add parsley. Sauce will be thick. You can add a little water if you wish to thin it out.

Cut off cap end of okra pods and cut pods in half lengthwise. Combine bread crumbs and flour in a pie plate.

Dip okra pods in egg and then roll in bread crumb mixture to coat.
Add enough Vegetable oil to a large skillet to coat the bottom with about ¼-inch oil.

Heat over medium-high heat. Add half the okra and brown on both sides, about 3 minutes per side. Turn heat down some if it is browning too quickly.

Drain on paper towels and immediately season the okra with some salt. Add more oil to skillet and cook remaining okra.

Coat bottom of prepared baking dish with a thin layer of tomato sauce. Layer ½ the okra in the dish and top with half of the tomato sauce. Repeat layers. Top with Parmesan and Mozzarella cheeses.

Place in preheated oven and bake for 40 to 45 minutes, until bubbly and browned.

Spicy Bean Chips

I love bean chips. But have you check out the prices in the store. Costing about $ 4.00 a bag and some changes. Well you can make them and enjoy the favors you create with this recipe.


1/2 pound dried black or pinto beans

2-3 stalks celery, chopped finely

1/4 cup onion, minced

4-5 cloves crushed garlic

1/4 cup fresh cilantro leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1 teaspoon cumin


Soaked beans, celery, onion and garlic in a pot. Cover with 3 cups of water, bring to a boil then lower the heat and simmer gently until beans are tender.

Pour the beans into a food processor and add the salt, pepper, oregano, cumin, cilantro leaves. Blend until smooth.taste and see if you need more favor.If favor is just right, drop spoonfuls of bean mix 1/4 inch thick, onto a solid drying sheet that has been wiped with oil. Dry until crispy.

Smothered Chicken...Giving Honor To Maya Angelou

Maya Angelou’s  smothered chicken is delicious and quite easy to cook. It  tastes yummy and creamy yet it’s sinless because the ingredients used are healthy stuffs.

Oprah calls this suffocated chicken!

Serves 8

Ingredients:

2 (3-pound) fryer chickens
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
8 tablespoons (1 stick) butter
1/2 cup vegetable oil
2 medium onions , sliced
1 pound button mushrooms , sliced
1 clove garlic , minced
2 cups chicken broth
Preparations:

Wash and pat dry the chicken. Cut each chicken into pieces and place the pieces in a bowl with lemon juice and water to cover. Refrigerate for 1 hour.

Wash the lemon water off the chicken and season it with salt and pepper. Dredge the chicken pieces in 3/4 cup of the flour.

In a large skillet, heat the butter and 1/4 cup of the vegetable oil over high heat. Add the chicken pieces and fry until dark brown. Remove them from the skillet.

Add the remaining 1/4 cup flour and 1/4 cup vegetable oil to the skillet. Cook the flour until it’s brown.

Add the onions, mushrooms and garlic, stirring constantly.

Put the chicken back into the skillet. Add the chicken broth and water to cover. Turn the heat to medium and cook for 25 minutes or until the chicken is cooked through.

Cabbage Potatoes Smokes Turkey Casserole

crisp smokes turkey and set to a side out, then cook down of shredded cabbage and chopped onion in the smoky dripping the turkey has left behind. When you're good and ready, you mix in some parboiled potatoes, some cream for (more) richness, and some fresh parsley to help cut through that richness. Pack the mixture into a casserole dish, top with some mild grated cheese cook 40 minutes until browned and bubbling, 

Apple Crisp Stuffed Baked Apples

Apples Apples Apples everywhere... I found a great recipe on a site that have the best recipe for stuffed baked apples...

INGREDIENTS
8 apples (I used fuji apples)
4 tablespoons butter
⅓ cup brown sugar
½ teaspoon cinnamon
crumble topping
½ cup flour
¼ cup oats
⅓ cup brown sugar
¼ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons butter, chilled and cut into cubes
INSTRUCTIONS
Preheat oven to 400 degrees.
First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling.
Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.

http://lecremedelacrumb.com/2014/09/apple-crisp-stuffed-apples.html

How To Make Pan Gravy

Okra And Rice

Just so simple and easy...

½ cup rice

½ onion, chopped

1 tablespoon oil

¾ teaspoon salt

¼ teaspoon thyme

1 cup boiled fresh okra


Cook the onion in the oil till clear.
Boil the rice according to the recipe for boiled rice.
Then mix all the ingredients together, and heat in a double boiler./////////////
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Mexican “Lasagna” Enchiladas Casserole

I like to spread some soul around... like these Mexican Lasagna Enchiladas Casserole. I found this recipe and make a little changes.... I think you will like it.

*Sprinkle Corn Tortillas with chili powder and cumin powder after Frying them.

1 tablespoon oil

1/2 medium onion diced

1 pound lean ground beef

salt to taste

1 tablespoon chili powder

1 tablespoon cumin powder

1/2 teaspoon oregano

1/4 cup beef broth

1 poblano pepper

1 (3.8 ounce) can sliced black olives, drained

1/2 pound grated cheddar cheese

1/2 pound grated jack cheese

2 (10 ounce) cans prepared enchilada sauce or chili sauce or cream chicken soup (add one can of water to both cans of soup mixed well creamy).

10 (6-inch) corn tortillas

1/4 cup oil for frying tortillas

Heat the oven to 375

Heat the oil over medium heat in a large frying pan, when hot add the ground beef and the onions, cook, breaking apart the meat with the back of your spoon, until it is just cooked and the onions are soft. Add the salt, chili powder, cumin and oregano. Stir well then add the water or broth and let it simmer until the liquid has evaporated.

While the meat mixture cooks, roast the poblano over an open flame or under the broiler. Place in a cover bowl and allow to steam for 15 minutes. Once it has cooled, remove the skin and seeds and roughly dice. Do not rinse the pepper as this dilutes it’s flavor, a little char left is fine.

While the pepper is resting, and the meat is cooking, heat 1/4 cup oil in a small sauté pan.

After frying each tortilla until crisp, but not browned or hard.Sprinkle Corn Tortillas with chili powder and cumin powder. Remove to paper towels to drain, continue until all have been cooked

Cover the bottom of an 8 x 8 x 2 baking dish with a thin layer of the enchilada sauce or thin layer chicken cream soup; place two whole tortillas on one side, slightly overlapping, cut one of the tortillas in half and place them one the other side, so the whole bottom is covered. Spread 1/3 of the meat mixture over the top, sprinkle 1/3 of the cheese over, and top with the poblano slices.

Make another layer of tortillas, (put the whole ones on the opposite side and the halves over what was the whole ones on the first layer); top with 1/3 of the meat mixture, 1/3 of the cheese and sprinkle the olives over the top. Pour some of the enchilada sauce to cover well or chicken cream soup.

Make a third layer with all four of the remaining tortillas, overlapping as needed. Top with remaining meat mixture and then the rest of the enchilada sauce, finishing with remaining cheese. Place in the oven and bake until the cheese is melted and it is bubbly hot, about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting and serving.

http://www.lindysez.com/recipe/mexican-lasagna-enchiladas-casserole/

Rhoda Adams's Pies Story

Sally Browns Angel Biscuits

Try these Sally Brown Angel Biscuits they are so light and melted in your mouth goodness.... I just had to share with you her recipe.


Sally Brown’s Angel Biscuits

Ingredients

1/3 cup plus 1 tsp. granulated sugar
1/2 cup water
1 package instant dry yeast
5 cups all-purpose flour, more for rolling the dough
1 Tbs. baking powder
1 tsp. baking soda
2 tsp. salt
1 cup shortening
2 plus cups buttermilk
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, melted for finishing
Instructions
Coat a baking sheet with nonstick cooking spray and set aside.
Warm the water in a small saucepan. Stir in 1 teaspoon of sugar. Add the yeast and stir until dissolved. Allow the yeast to proof (bubble).
Sift the flour, remaining 1/3 cup of sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture looks like coarse crumbs.
Add the buttermilk and the yeast mixture and stir until well mixed.
Turn the dough out onto a lightly floured surface and knead 3 or 4 times.
Roll the dough out until it is about ½ inch thick and cut into rounds with a 2-inch cookie cutter. Place on the cookie sheet, covered, and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 400 degrees while the biscuits are rising. Bake the biscuits for 10-12 minutes, or until golden brown on top. Remove from oven and pour 1/2 cup butter that has been melted over the tops. Serve warm.

Source
http://diningwithdebbie.net/2013/11/14/sally-browns-angel-biscuits/

Stuff Chicken Breast With Quinoa

4 chicken Breast(bone in)
2 cups quinoa, cooked
1 cup fresh sweet corn
1 cup green apple, remove core and chopped
1 white onion, chopped
5 fresh sage leaves, chopped
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/4 cup maple syrup (glaze)
Salt and black pepper to taste.

Stuffing:
In a large deep sided frying pan, add two tablespoons of extra virgin olive oil.  When pan is hot, add onions and apples. Saute until soft. Add corn and cooked quinoa to the pan.  Stir to combine all the ingredients. Season with salt and black pepper to taste. Leave half the stuffing aside for garnish. Set aside

Chicken Breast:
Drizzle extra virgin olive oil generously over the chicken (both sides) and rub with fresh sage and garlic.  Season well with salt and black pepper. Make a slit in the side of each chop. Stuff each chicken breast with stuffing.

Preheat oven to 450 F.

Heat a tablespoon of olive oil in a large skillet and sear pork chops on both sides until browned (3 to 4 minutes). Transfer pork chops to a large greased baking dish. Glazed the top of each chicken breast with maple syrup. Bake uncovered for 15 to 20 minutes or until cooked. Glaze chops throughout cooking time. Turn chops over halfway and continue glazing until all the maple syrup is used up.

You can also use pan drippings to glaze the chicken breast because that's where all the great flavor is and color. Remove from heat and allow to rest before serving.

In a large serving platter, cover the bottom with stuffing and arrange chicken breast on top.  Glaze the chicken with pan drippings and garnish with fresh sage or herbs of your choice.