Thursday, August 30, 2018

Aretha Franklin's Peach Cobbler

This Recipe Is In Honor of Aretha Franklin ... I would like to put it on my website.. Happy Eating...Sandra

Serves: 8: / Prep time: 20 minutes / Total time: 1 hour 15 minutes

10 (8 1/2-ounce) cans (or equivalent) sliced peaches, well drained

1 ½ to 2 sticks unsalted butter, divided, 1 stick cut into small pieces

1 cup sugar, plus ¼ cup

½ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

½ cup plain bread crumbs

1 package (2 crusts) store-bought refrigerated pie dough

1/4 cup all-purpose flour

Canola oil spray

1 pint vanilla ice cream, for serving

Preheat the oven to 350 degrees.

In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Cook about 5 minutes or or until thickened. Remove from heat and cool.

Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Scatter a few pieces of butter as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 more pieces of butter. Place a piece of foil in the bottom of the oven to catch any drips. Bake the cobbler for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

Tuesday, August 28, 2018

Turkey Meats And Gravy


lb lean ground turkey
cup Progresso™ Italian-style bread crumbs
cup grated Parmesan cheese
teaspoon onion powder
teaspoon garlic powder
teaspoons parsley flakes
egg, beaten

Heat oven to 375°F. Spray large cookie sheet with cooking spray.
In large bowl, mix 1 lb lean ground turkey, 1/2 cup Progresso™ Italian bread crumbs and 1/2 cup grated Parmesan cheese. Season with 1 teaspoon onion powder, 1 teaspoon garlic powder and 2 teaspoons parsley flakes. Add 1 beaten egg; mix until just combined.

Shape mixture into 15 balls of 3 tablespoonsful each. Place on cookie sheet.

Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads at least 165°F. Cool 5 minutes. Serve with pasta brown gravy  or marinara sauce, or use in your favorite meatball dinner.


Monday, August 27, 2018

Apple Tart Baked In A Muffin Pan

1 Kroger's pie crust in red box
1 Can Apple pie filling
Egg wash
Deep muffin pan
Caramel topping store brand

Vanilla Glazy
1 ½ cups confectioners
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Friday, August 24, 2018

Egg foo young and gravy

Egg foo young and gravy


1-1/2 teaspoon sugar
1-1/2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon cornstarch

Heat the broth and and soy sauce.  Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes.   Set aside.

2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, mushrooms or leftover chicken
1/4 cup water chestnuts, chopped
1/4 cup finely chopped celery or bamboo shoots
2 cups bean sprouts
2 tablespoon soy sauce, plus more for dipping
5 large eggs

Heat 1 tablespoon oil in a medium skillet.  Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery.  Cook for about 45 seconds.  Add the bean sprouts and cook for 2 minutes, until slightly softened.  Add the soy sauce and cook for another minute until the bean sprouts have wilted.

In a bowl, beat the eggs. Add the cooked mixture and combine well.

Pour enough oil to film the bottom of a large skillet.  Heat over medium-high heat,  Ladle about 1/4 cup of the egg mixture to form  4 inch cakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning.  

Friday, August 17, 2018

Old Fashioned Banana Pudding

I love me some Banana Pudding... This pudding recipe can be also a banana cream pie just use a graham cracker crust and a pie pan ...Happy Eating Sandra

1 cup sugar

1 egg yolk

1 dash salt

4 tablespoons cornstarch

1 can milk

1 teaspoon vanilla

3 -4 ripe bananas, sliced

vanilla wafer

1 pint of whipping cream


Mix sugar and egg yolk together.
Add salt, cornstarch, and milk.
Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
Remove from heat; add vanilla and mix well.
Let cool and then add whipped whipping cream blend together

In serving bowl, layer the wafers, bananas, and the pudding.

Tuesday, August 7, 2018

Chinese Five Spice / Teriyaki Chicken

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice


Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.

Friday, July 27, 2018

Chicken Breakfast Burritos

tablespoons butter
1 1/2
cups refrigerated shredded hash brown potatoes
cloves garlic, minced
teaspoon ground cumin
cup diced cooked chicken crumbled
cup milk
teaspoon salt
teaspoon ground black pepper
10 inches flour tortillas
4 ounce can diced green chile peppers, drained
cup red and/or green salsa
1 1/4
cups shredded Colby and Monterey Jack cheese (5 ounces)

In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.


Thursday, July 26, 2018

Country Fried / Buttermilk / Chicken Tenders / Country Gravy


For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking


Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil.

Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.)
Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.)

Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Creamy Buttermilk White Pepper Gravy
3 tablespoons butter
3 tablespoons flour
1 cup buttermilk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
In small saucepan, melt butter.
Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
Slowly add the milk, and whisk to incorporate. Whisk until smooth.
Gravy will thicken, add in the additional milk if you want a thinner gravy.
Add salt and pepper to taste.


Tuesday, July 24, 2018

Spinach Mashed Potatoes / With Cheese And Garlic

A unique twist to a classic favorite! The flavor of these Spinach Mashed Potatoes are fabulous !


3 lbs. potatoes

1 cup sour cream

¼ cup butter

¼ cup milk

2 cups chopped fresh spinach cooked in

1 teaspoon garlic

1 teaspoon salt

¼ teaspoon pepper

½ cup Parmesan

1¼ cups shredded sharp cheddar cheese

Peel and cut potatoes into 8 sections.
Add water to completely cover potatoes. Cook until fork tender then drain out water.
Place potatoes in large mixing bowl. Add sour cream, butter and milk and beat until creamy and smooth.
Add cooked spinach, garlic salt, salt, pepper. and Parmesan and beat until well mixed in.
Stir in 1 cup cheddar cheese and garnish the top with additional ¼ cup cheddar cheese.


Friday, July 20, 2018

Turkey Wing Gumbo


2 turkey Wings (or thighs)

1 cup cooking oil

1 cup flour

8 celery ribs

3 large onions, chopped

1 bell pepper, chopped

2 garlic cloves, minced

1⁄2 cup fresh parsley, chopped

1 lb okra, sliced (frozen is fine)

1 cup smoked sausage, sliced

2 cups water

2 cups turkey stock

1⁄2 cup Worcestershire sauce

Tabasco sauce

12 ounces tomatoes, diced

1 1⁄2 tablespoons salt

1 -2 bay leaf

cayenne pepper to your taste

Place the turkey wing or legs into a large soup kettle with 3 qts of water and 1 tsp salt.
Boil for one hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve the stock and the meat.
In a heavy Dutch pven over medium heat the oil.
Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
Add the celery, onion, bell pepper, garlic, and parsley.
Cook for 15-20 minutes, stirring constantly.
Add the okra and sausage and continue cooking for 5 minutes.
Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer, covered, for 2.5-3 hours, stirring occasionally.
Add the turkey meat and simmer for 30 minutes.


Tuesday, July 17, 2018

lemon butter sauce

2 tablespoons butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce (to taste)
parsley, chopped

Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve

Blue Ribbon Corny Dogs

I love corn dogs /I remember when I was a child eating corn dogs at the State...


(4 cups) oil for frying

2 whole eggs

1 cup milk

1 cup Bisquick™ mix

1 cup cornmeal

8 Beef hot dogs, cut in half

16 wooden skewers


Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal. Mix well and set aside.

Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.

Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.

Remove from the oil and drain the corn dogs on paper towels.


Sunday, July 15, 2018

Mississippi mud pie

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


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

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

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
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