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Saturday, June 9, 2018

Sour Cream Pound Cake


Ingredients

10 servings

3 cups all-purpose flour

3 cups white sugar

2 stick butter

1 cup sour cream

6 eggs

1 pinch baking soda

Preheat oven to 350 degrees F (190 degrees C). Grease and flour 10 tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
Bake at 350 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.



Cream Cheese Frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. 

Thursday, May 31, 2018

Creamy Chicken Scampi With Linguine


Going With Chicken ... Sandra Happy Eating..

Ingredients

2 pounds boneless, skinless chicken breast halves

1 egg, beaten

3/4 cup Italian breadcrumbs

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup vegetable oil

1 pound linguine

1/2 cup butter

4 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1/4 cup chopped fresh parsley

lemon wedges

Directions

Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.

Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.

Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.

Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.

Tuesday, May 1, 2018

Classic Delicious Peanut Butter Cookies


You Will Love These Cookies,,, Happy Eating Sandra

3 cups unbleached all-purpose flour Or Self -Riseing Flour leaving out the soda,baking powder and salt
If you going to use Self-Riseing flour please do not put
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 

1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

Preparation
 Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Friday, April 27, 2018

Apricot-Glazed Chicken Thighs


Yum Yum!!! Happy Eating..Sandra

Ingredients

1/2 cup apricot preserves

1/4 cup honey

4 tablespoons soy sauce

2 tablespoons minced ginger

2 tablespoon minced garlic

1/4 teaspoon cayenne pepper

2 cup cider vinegar

bone-in chicken thighs (3 1/2 to 4 pounds total)
Directions
Preheat oven to 350 degrees F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne.

Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.

Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.

Sunday, April 22, 2018

Apple Tart


1 Kroger's pie crust in red box
1 Can Apple pie filling
Butter
Cinnamon
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



Skillet Cheesy Beef and Macaroni


2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and  black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese

Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,

Add the bell pepper,  onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.


Peach Cobbler Bread Pudding


love love this dish..happy eating..sandra

Ingredients
8 sour cream doughnuts, day old if possible
6 eggs, beaten
1 can milk
1 cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon

For the Topping:
3 cups peaches drained / keeping the juice
1/4 brown sugar
1 stick butter melted
1 teaspoon cinnamon

Prepare vanillia sauce
1 cup can milk
2 tablespoon butter
1 teaspoon vanilla
corn starch
peach juice
Place all ingredients into a sauce pan and mix well.

Instructions
Preheat oven to 350 degrees.
Butter a 13×9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, can milk, sugar, cinnamon and vanilla in a separate bowl, beat well.

Pour batter mixture over doughnuts and press down to soak doughnuts.
mix peaches 1/4 cup brown sugar,stick butter melted,teaspoon cinnamon,1 cup sugar over cobbler.

Bake bread pudding at 350 degrees for 45-50 minutes.
Allow bread pudding to cool 15 minutes, drizzle with glaze.


Wednesday, April 18, 2018

Cajun Cheesy Lasagna

Ingredients

1 lb ground turkey Or beef
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1  onion, diced
1 bell pepper, diced
4 cloves garlic, minced
16oz.  tomato pasta sauce
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper

For the Ricotta/Cheese Mixture:
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten

Instructions
Pre heat oven to 375 degrees.

Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
In a large pot heated over medium heat add onion, bell pepper and garlic
 
Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes.
Add pasta sauce and mix well, cook for 5 more minutes.
Lower heat to medium-low add parsley and cook uncovered for 20 minutes, stirring occasionally.

To Assemble Ricotta/Cheese Mixture:
Mix Sharp, Jack, and Mozzarella cheese, set aside.
Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with remaining seasoning blend and set side.
To Assemble Lasagna:
In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
Top with lasagna noodles, slightly overlapping noodles.
Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
For the last layer top with noodles, pasta sauce and remaining grated cheeses.
Cover casserole with greased foil and bake at 375 degrees for 30 minutes.

Sunday, April 15, 2018

Skillet Beef Cheesy Casserole


My mom used to make this beef casserole and will eat with sandwich bread like a sandwich.
Happy Eating...Sandra




Ingredients

2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and  black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese
Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,
Add the bell pepper,  onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.






Friday, April 6, 2018

Pound Cake With Pineapple Glaze


Pound Cake With Pineapple Glaze

7 Up Pound Cake

Ingredients

3 Sticks Unsalted Butter, room temperature

3 Cups Granulated Sugar

5 Whole Eggs, room temperature

1 Tablespoon Lemon Extract

1 Teaspoon Pure Vanilla Extract

1 cup  Ounces 7 up  room temperature

3 Cups Cake Flour

Directions

Preheat oven to 350 degrees

In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.

Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.

Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.

Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.


All I had to do next is make my recipe for my pineapple glaze and Wow!

Pineapple Glaze

1 can good brand pineapple chucks

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

1/2 stick Butter

1/2 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.






Fried Chicken With Apricot Glaze


Fried Chicken With Apricot Glaze....If you love honey over your fried chicken, try heated Apricot Preserves poured on top.  Happy Eating..Sandra

Recipe Video


Tuesday, March 13, 2018

Friday, March 9, 2018

Wednesday, March 7, 2018

Spicy Meat Loaf


I love spicy meatloaf and the sandwiches are fantastic..Happy Eating...Sandra


INGREDIENTS

1 can rotel (your choice on which rotel.

2 pounds ground beef (lean)

1 jumbo egg (slightly beaten)

1 cup quick oats

1 small onion (chopped)

1/2 chopped chopped bell peppers

1 Small Jalapeno pepper Chopped very fine

1/2 teaspoon cayenne pepper

salt and black pepper to taste

1 Jar Marinara sauce

Preheat oven to 375 degrees.
In a large bowl, Mix Ground Beef, Rotel, Egg (slightly beaten),quick oats,onion and peppers. In Meatloaf Pan, mold mixture & place into pan.
Place in the oven for one hour.
Pour Marinara sauce on top and cook 15 mins

Wednesday, February 28, 2018

Pimientos Cheese Spread



Ingredients

16 ounces sharp cheddar cheese shredded

4 ounces cream cheese softened

½ cup mayonnaise

¼ teaspoon cayenne pepper

4 ounces pimentos minced

8 ounces Jalapeno Monterey Jack Cheese shredded

mix together mayonnaise with cream chesse and add the other ingredients

Monday, February 26, 2018

Homemade Chicken Noodle Soup



Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup from scratch. This soup is healthy and perfect for a cold winter night or when you're feeling sick. The best kind of comfort food is a bowl of chicken noodle soup while growing up.

Happy Eating...Sandra

Ingredients

2 teaspoons butter

1 cup sliced celery

1 cup chopped carrot

1⁄2 cup chopped onion

1⁄2 teaspoon thyme

1 teaspoon poultry seasoning

2 (32 ounce) containersand 1 can chicken broth

2 teaspoons chicken bouillon

8 ounces egg noodles

2 cups cooked chicken breasts

can cream chicken soup

parsley

Directions

Melt butter in large pot.

Sauté the celery, carrot and onion for 5 to 10 minutes.

Add thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.

Add noodles and chicken and cook on low for 20 minutes.

ADD 3 TABLESPOONS CREAM CHICKEN SOUP STIRING VERY WELL

Sprinkle with parsley.


Thursday, February 22, 2018

Spicy Cajun Chicken Alfredo With Pasta


Ingredients

1 pound boneless skinless chicken breasts cut into bite sized pieces 1 teaspoon garlic powder
add Cajun Seasoning... more if you like spicier.

16 ounces pasta cooked and drained 2 jars Ragu cheesy classic alfredo sauce

How to Make It
Melt butter in 12-inch skillet over medium-high heat Cook chicken, stirring occasionally, until chicken is thoroughly cooked.
Add garlic Stir Alfredo Sauce into same skillet.
Let simmer for 5 minutes

Tuesday, February 20, 2018

7-Up Pound Cake


Ingredients

1-1/2 cups butter, softened

3 cups sugar

5 large eggs

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 cups all-purpose flour

1 cup 7 UP soda

GLAZE:
Pineapple Glaze
For glaze; in small saucepan melt 1 stick butter add 2 cups Sugar 2 cups crushed pineapple a stir until sugar is dissolved. adding tablespoon lemon or vanilla extract. Cook until the pineapples translation with a glaze look than add a tablespoon cornstarch with little pineapple juice add it in to make it thick cool and pour over cooled cake.


Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7 UP, beating well after each addition.

Transfer batter to prepared pan. Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.







Thursday, February 15, 2018

Homemade Peach Cobbler With Extra Crust


Homemade Peach Cobbler With Extra Crust


2 cans 32 oz peaches with juice or 7 large peaches

2 cup sugar

1 cup water

2 tablespoon corn starch

2 tablespoon  plain flour

1 stick butter

2 tablespoon vanilla extract

2 tablespoon lemon extract

2 teaspoon nutmeg

In a medium bowl,add peaches without juice , sugar, nutmeg, cornstarch, flour, tablespoon 1 tablespoon vanilla and tablespoon lemon together until well blended until smooth.

in a pot add juice from peaches 1 cup water 1 cup sugar 1 tablespoon vanilla extract 1 tablespoon lemon extract and
2 tablespoon corn starch blend until smooth then add butter

blend well until mixture is thick. bake some of the crust until brown and place in mixture and stir in easy and pour in a baking dish top with pie crust and baked until golden brown at 350.

Thursday, February 8, 2018

Black Berry Cobbler


"My grandmother made this cobbler when I was a little girl.I can still remember the fun we had first picking blackberries together in the hills.   Sandra..Happy Eatting


1/2 cup white sugar

2 tablespoons cornstarch

6 cups fresh blackberries

1/4 cup melted butter

2 1/2 cups all-purpose flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 teaspoon salt

2 cups milk

1 tablespoon vanilla extract

1/4 cup melted butter

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

Monday, January 29, 2018

Ultimate Meat Loaf



This is very tasty Meat Loaf With Mushrooms Brown Gravy. Serve with mashed potatoes ...This is a Ultimate  Meatloaf... Sandra...Happy Eating

Ingredients

1 1/2 pounds ground beef

3/4 cup oat meal

4 oz cream cheese

3 eggs beaten

1 package onion soup mix

1/4 teaspoon freshly ground black pepper

1 cup fresh sliced mushrooms

1/2 cup minced onion

1/2 cup chopper bell pepper

1 cup beef broth

2 tablespoon sour cream

Directions

Add all ingredients together...Form in a tube shape in a deed dish bakeing dish.. Bake meat loaf at 350 for 1 hour pour off extra lique and pour gravy over meatloaf and return to oven and bake 10 more mins..

Gravy

Make A light brown roux adding  4 oz cream cheese 1 cup milk stiring as you go..adding cooked onion and bell pepper and 1 cup beef broth salt and black pepper

Sunday, January 28, 2018

BlueBerry Banana Pancakes


Hey!This Is Sandra..I am here again with another recipe..I hope you will enjoy making these  Blueberry Banana Pancakes for your family and friend...Happy Eating...

 Ingredients

1 cup Self-Rising Flour

1/2 teaspoon baking powder

1 eggs (beaten)

1/4 cups milk

1 small overripe banana (mashed)

1/2 teaspoon vanilla extract

1 cup fresh blueberries 

Tuesday, January 23, 2018

Buttermilk Fried Chicken


This is a down home recipe that I have used for years, and thought I would share it!
This Is Sandra..Happy Eating

Monday, January 22, 2018

Moist Honey Bun Cake


Hi...This Sandra, You would love this Honey Bun Cake..So So Good!!!

Happy Eating...

Ingredients

Cake

3 cups all purpose flour

2 cups sugar

2 teaspoon baking powder

1 cup sour cream

1/4 cup vegetable oil (plus 2 Tablespoons)

1 tablespoon vanilla

4 eggs

1/8 salt

Streusel- (for the middle)

1 cup brown sugar
2 teaspoons cinnamon

-Glaze-(for topping)
2 cups powdered sugar
4-5 Tablespoons milk
1 teaspoon vanilla

Instructions
Preheat oven to 350 degrees. Grease a 9x13" baking pan.
Combine flour, sugar, & baking powder, stir & set aside.

In another mixing bowl combine softened butter, sour cream, vegetable oil, vanilla, & eggs & mix well. Add in the flour/sugar mixture. Stir well.

Pour half of the batter in prepared baking pan & smooth it down with a spatula.
Mix the brown sugar & cinnamon together in a small bowl & sprinkle over the batter.
Now add the remaining batter & smooth it over the brown sugar/cinnamon mix.

Bake for 35-40 minutes or until the top is golden brown & a toothpick inserted in the middle comes out clean.
Prepare the glaze by mixing the ingredients together in a bowl until a smooth spreading consistency is reached.
Once the cake comes out of the oven, use a fork to prick holes in the top of the cake.

 Pour glaze over cake & quickly spread it out with a knife or the back of a spoon. Let cool for about 1 hour.

Sunday, January 14, 2018

Turkey Neck Gumbo


Hi,This Is Sandra...Here another great recipe from the south..My Creole Style Spicy Gumbo Shared with love..Happy Eating

Friday, January 12, 2018

Slice Cinnamon Grilled Apples/Season Corn On Cob/Sauteed Zucchini/ Vegetarian Menu


l Love these dishes when I don't like eating meat...Happy Eating..Sandra

Grilled Cinnamon Apples 

2 apples granny smith cored and cut into 1/4-inch slices

1/2 cup water

1/4 cup lemon juice

2 tablespoons brown sugar

1 teaspoon cinnamon

pinch of salt

Sauteed Zucchini

Preheat the grill for medium heat.Or A frying pan
Combine water and lemon juice in a large bowl.
Add apple slices to the mixture. In a small bowl combine cinnamon, salt and sugar.
Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once.
Once cooked, place apples on a large dish and sprinkle with sugar mixture.

Ingredients
2 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon fresh marjoram or oregano, chopped Kosher salt and pepper

Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.

Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minute

Season Corn On The Cob

Ingredients

1/2 cup butter
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
Cream Cheese
Cheese of your choice
Mayonnaise
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Directions

Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Heat the butter in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool.

Spreading Mayonnaise and then the cream chesse on the corn

Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Add chesse of your choice.

Thursday, January 11, 2018

Mexican Cornbread


"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
Happy Eating...Sandra

Ingredients

1 cup self-rising cornmeal 

1 cup self-rising flour 

3 cups shredded Cheddar cheese 

1 onion, chopped 

1 green bell pepper, chopped 

1 hot green pepper

2 eggs, beaten 

1 (8 ounce) can creamed corn 

1/2 cup milk or more

Directions 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.


Wednesday, January 10, 2018

Beef Chili With Pinto Beans


Hi,This Is Sandra, This recipe is made with dry pinto beans which are cooked in the slow cooker and then combined with the browned ground beef,chili powder, peppers, and tomatoes flavor this easy pinto bean chili.

Optional Garnishes: sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes

I like Cornbread With Mines...Happy Eating!!!

Ingredients

1 pound dry pinto beans or 4 cans pinto beans

3 1/2 cups water

1 tablespoon vegetable oil

1 cup chopped onion

1 teaspoon chopped garlic

1 large green bell pepper, chopped

1 small hot pepper, chopped,jalapeno

1 pound ground beef, at least 80% lean

 cocktail beef smokies

1 can (14.5 oz) diced tomatoes

2 teaspoons cider vinegar

2 teaspoons cumin

2 tablespoons chili powder

salt and freshly ground black pepper, to taste

Rinse and sort the pinto beans and pick.

Combine the pinto beans and water in crock pot; cover and cook on high for 3 hours or until beans are tender.or used 4 canned pinto beans.

Heat the vegetable oil in a large skillet over medium heat. Add the onions and bell pepper and cook until softened; transfer to the slow cooker.

Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently. Drain thoroughly and transfer to the slow cooker.

Add the tomatoes and seasons to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.

Reduce the slow cooker heat setting to low; adding cocktail beef smokies cover and cook for 3 to 4 hours longer.

Makes 6 to 8 servings.

Monday, January 8, 2018

Creamed Spinach

Creamed Spinach

Sure, creamed spinach should be rich (with butter) but it should also be bright green, still taste like the spinach that it is, and you should still be able to see the actual spinach in the dish. This green deserves that much.

This Is Sandra...Happy Eating

Sunday, January 7, 2018

Friday, January 5, 2018

Pan Fried Rib Eye Steak And Mushrooms And Onions


Hi,This Is Sandra..How you like your Steak?.. Medium well,rare or well done..To Be Safe ...The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).

HAPPY EATING..

Thursday, January 4, 2018

Baked Teriyaki Chicken Thighs


Hi,This is Sandra...I love this Chicken..Happy Eating

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 /2 cup white sugar

1/2 brown 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

1/2  tsp 5 season spice

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger and 5 season spice with 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

Or

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.



Tuesday, December 12, 2017

White Cheese Chicken Spinach Lasagna


This Chicken Lasagna is wonderful ...Try something new...Sandra Happy Eating!!!

You Will Need...

1 1/2 cups milk

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups white cheddar cheese.

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Add all ingredient

Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently.

Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Tuesday, November 28, 2017

Goulash With Cheesy Macaroni


Quick And Easy Meal ...Goulash Is A Classic Winter Warmer. Sandra...Happy Eating.


Monday, November 20, 2017

Smothered Turkey Wings With Gravy



The best part of the Turkey are the wings. My mother in-law makes the best smothered Turkey wings ever. She season them up with New Orleans spice and put them in the oven and set them on low and cook them about 4 hours until tender and then she add this gravy over them and cook one more hour.  

 4 large Turkey Wings

2 tbsp poultry seasoning

1 tsp thyme

2 tbsp cajun seasoning

2 tsp garlic salt

3 toes of garlic chopped

1 medium onion chopped

1 cup chopped celery

3 whole carrots cut in 1nch

2 cup water

2 cans 11 oz of CONDENSED cream of chicken soup

Turkey Wings



Rinse and Pat dry your turkey wings.

Season the turkey wings with all of the seasoning and be sure to season both sides of the turkey wings
place vegg in baking dish first and turkey wings on top.Place the turkey in a roaster pan or a baking dish.



Pour 2 cups of water in the roaster pan/baking dish, the cover the turkey with a lid, foil.
Bake the turkey wings on 350 F, for 3 hours.

Remove the turkey from the oven.


There will be a lot of broth at the bottom of the pan pour about 2 cups of the broth from the turkey dish into a large bowl.

Add the cans of cream of chicken soup to the broth, and mix until everything is well incorporated.



Pour the soup mixture over the turkey wings



Cover the turkey with the lid or foil, and bake on 350 for another hour.





And fixed the plates



                                So

Thursday, November 16, 2017

Savory Beef Hand pies


In This Beef Pie You Can Put What Ingredients You Want ..Sandra Happy Eating,,,

1 pound
Ground Beef

1 tablespoon
Worcestershire Sauce

add
salt and Pepper

2 tablespoons
cooking Oil

1
Yellow Onion (diced)
2

Medium Carrots (diced)

1 Russet Potato (diced, 1/2 inch)

¼ teaspoon
Dried Thyme

¼ teaspoon

Dried Marjoram
¼ cup

1 Tomatoes (diced)

1 Bought Or Homemade Crust

Wednesday, November 15, 2017

Old Fashion Baked Mac And Cheese


Roux takes just a few minutes to make. the proportions of ingredients are the same: 1 part oil  and 1 part all-purpose flour.

2 cups elbow pasta cooked in chicken broth

1 stick butter

1 8 oz cream cheese(not lowfat)

1/2 cup sour cream

2 cups milk more are less

1/4 parmesan cheese

salt and pepper to taste

1 pound extra-sharp cheddar cheese (or sharp, grated)

used a cup cheese in mixture and a cup on top

place in a per heated oven 350 degrees oven until bubbly about 15 minutes


Sunday, November 5, 2017

Roasted Chicken Wings And Rice And Gravy



Buy Nice Size Chicken Wings About 15 To 20

Clean  chicken wings in clear water about 5 mins
and pat dry

You will need two teaspoon black pepper

2 teaspoon salt

1 teaspoon Curry Powder

2 teaspoon basil

2 teaspoon rosemary

2 teaspoon thyme

3 teaspoon paprika

You can add additional spices if you desire... like I did in the video

Remember a recipe is what you want in it...Sandra

3 teaspoon chopped garlic

1 large onion chopped

Add 1/2 cup water

Place chicken wings and water in a roasted pan covered in a 350 degree oven for 40 minutes uncovered about 15 minute until golden.

Gravy...

You need a cup of plain flour a cup of cooking oil to make a light brown Roux for the gravy..

add the chicken wings dripping with the roux and two cup chicken broth

In a frying pan saute onions and celery in a table oil until lightly done...

Add roux mixture with onions and celery and cook until thicken..

Plate your roasted chicken wings and rice and pour gravy over the chicken wings..








Tuesday, October 31, 2017

Ox Tails And Short Ribs Gumbo


Great Beef Gumbo..Sandra...Happy Eating

4 lb. beef oxtails

2 tbsp. butter

1 1/4 c. chopped celery

1 c. chopped onion

1/2 c. chopped parsley

1 tsp. salt

1 tsp. chili powder

1/4 tsp. thyme leaves

1 can (16 oz.) tomatoes, cut up

1 pkg. (10 oz.) frozen whole okra, thawed and sliced

1 tsp. sugar

In 4 quart saucepan or Dutch oven brown the oxtails in butter on all sides. Add 8 cups water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme and pepper. Cover and simmer until meat is tender, about 2 hours. Chill; remove fat and strain broth. Remove meat from bones. In large saucepan combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar. Simmer, covered, 45 minutes. Yield: 8 to 10 servings.




Monday, October 30, 2017

Chocolate Caramel Candy Bar Cheesecake

WOW!!! I Found Another Recipe I know You Would Love...


WOW!!! I Found Another Recipe I know You Would Love...Milky Way Caramel Candy Bar Cheesecake...Love The Way This Cake Taste..Yummy!!! Sandra...Happy Eating!!!

Cheesecake Layers....

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy

Milky Way Bar is made of chocolate-malt nougat topped with caramel and covered with milk chocolate ...

1 cup unsalted butter, softened

1 cup sugar

4 packages (8 oz each) cream cheese, softened

4 eggs

1 package (4-serving size) vanilla pudding and pie filling mix (no instant)

2 teaspoons baking powder

Cake Layers

1 box dark chocolate cake mix

1 container (8 oz) sour cream

1 cup buttermilk

1/3 cup vegetable oil

1 box chocolate instant pudding..

3 eggs

Filling and Frosting....

1 jar (12 oz) caramel topping

1 1/2 Creamy chocolate frosting

2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces

Instructions
Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening. Chop 2 candy bars into small pieces; store in refrigerator until needed...They Will Melt

Cheese Cake .....

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces.

Divide batter evenly between pans bake 55 to 60 minutes. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 2 hours.

While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening..

Chocolate Cake
In large bowl, Follow cake instructions Just add chocolate pudding and substitute buttermilk for water. Divide batter evenly among pans.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.

To assemble, place 1 cake layer on serving plate . Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer.

Do not coat top cake layer with caramel...

Use 1 container of frosting to evenly coat entire cheesecake.  Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator

Found Recipe...
https://www.christmaskitchen.org/layered-caramel-candy-bar-cheesecake/

Friday, October 27, 2017

Rice Dressing


This Dressing Is Good With Fried Chicken And All Kinds Of Meats...And Great For Stuffing Your Favorite Game..Sandra Happy Eating ...

1 lb lean ground beef

1/2 lb Chop Chicken livers                                                                                                                                                               
1⁄2 cup finely diced bell pepper

1⁄3 cup diced green onion

1⁄2 teaspoon garlic powder

1⁄2 teaspoon dried celery flakes

1 teaspoon creole seasoning

1⁄4 teaspoon ground red pepper

4 cups long grain rice, cooked and drained

1⁄4-1⁄3 cup water

1⁄4 teaspoon black pepper

DIRECTIONS
In fry pan, stir in ground beef and chop chicken liver bell pepper.
Cook over medium high heat until beef loses its pink color and bell pepper is soft.
Remove excess grease.
Turn temperature down to medium or medium low.
Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.

Tuesday, October 24, 2017

Classic Standing Beef Rib Roast




A standing rib roast WOW!!! That what you will get is a very special treat and  traditional Feast Days..
Happy Eating Sandra..

1 (7 pound) standing Beef rib roast

1/8 teaspoon salt

1 pinch ground black pepper

6 tablespoons red wine

2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock

1/4 cup all-purpose flour

Seasoning of your choice

Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Sunday, October 22, 2017



I found Another great Chocolate Cake Recipe From Southern Living ...This cake is made with Buttermilk, Chocolate, Semisweet Chocolate, and Chocolate syrup.  Ohhhh!!! how chocolate it is.
A mush Try...Happy Eating...Sandra

Ingredients

10 inch Bundt pan

Preheat oven at 300º

Ingredients:

1 cup margarine or butter

1 ½ cups sugar

4 eggs

½ tsp. baking soda

1 cup buttermilk

2 ½ cups all-purpose flour

1 ½ cups semisweet chocolate mini-morsels, divided

2 ( 4oz ) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 tsp. vanilla extract

4oz white chocolate chopped

2 Tbs. Plus 2 tsp. Crisco (shortening, divided

chocolate and white chocolate leaves ( Optional )

How to make it

1 Cream margarine in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
2 Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat. )
3 Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300º for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate,and let cool completely.
Combine 4oz chopped white chocolate and 2 Tbs. Shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heart. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 tsp. Shortening in a small sauce pan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate.

Found...
http://www.grouprecipes.com/97021/decadent-fudge-cake.html

Wednesday, October 18, 2017

Citrus and Poppy Seed Pudding



Found Another Great Recipe...And I will Like To Share...Happy Eating...Sandra

Ingredients

2 small oranges

1 lemon

2 eggs

2 cups self raising flour

½ cup sugar

125 g ricotta

2 tablespoons poppy seed

For the syrup:

1 orange, zested and juiced

1 lemon, zested and juiced

100 g butter

¼ cup icing sugar

To serve:

125 g ricotta

Icing sugar, to dust
orange segments

Instructions
Preheat oven to 180˚C.
Place oranges and lemon into a small saucepan and cover with water. Bring to the boil, then simmer, covered for 10 minutes. Cool slightly.
Place the oranges and lemon into the bowl of a food processor with the eggs and process until smooth.
Add the flour, caster sugar, and poppy seed and ricotta into the food processor and process until well combined.
Spoon the mixture into 8 x 1 cup muffin pans or pudding moulds.
Cover with greased foil. Place on a baking tray and bake for 12-15 minutes until cooked when tested.
For the syrup:
Melt together the butter and icing sugar. Stir in the orange and lemon juice and zest; bring to the boil while stirring.

To serve:
Unmold the pudding onto individual serving plates. Drizzle with syrup. Serve with a dollop of ricotta, dust with icing sugar and garnish with an orange segment

http://aussietaste.recipes/edible-nuts-and-seeds-information-and-recipes/poppy-seeds-edible-nuts-and-seeds-information-and-recipes/citrus-and-poppy-seed-pudding/#

Monday, October 16, 2017

How to Buy Bell Peppers

Male bell peppers, have only three lobes while female bell peppers have four. Male bell peppers are better for cooking while female bell peppers are sweeter, has more seeds, and better eaten raw.
Happy Eating...


Friday, October 13, 2017

Basic And Simple Po-Man Gumbo/No Seafood

I call this the Poor Man Gumbo It's Basic and simple ... it has no expenses seafood and plus it's for people who don't eat seafood...Happy Eating ...Sandra





Wednesday, October 4, 2017

Red Beans And Rice


I love Beans of all kinds and I will cook them up in a tinkle of an eye. One thing you much know you got to cook beans in smoke meat so they can get that flavor.

It don't have to be pork you can cook them in smoke turkey tails,"yes sir"

I like to put a biscuit on top of the rice...And pour the beans on top...Try that treat.

Happy Eating...Sandra

Ingredients

1 pound of dry red beans clean and picked and soak in water for 24 hours

1 pound sliced beef smoke sausages

2 smoke turkey tails

1 pound smoke beef sausages sliced

1 large onion chopped

2 garlic clove mashed

1/2 cup celery

1/8 teaspoon cayenne pepper

2 tablespoon Cajun Seasoning

1/4 cup Apple Cider Vinegar

2 tablespoon Hickory Smoked liquid

1 cup long grain rice (cooked)

Procedure:

1. Boil turkey tails in 8 cups of water 1 hour

2. Add Beans

3. Add all ingredients to the cooking beans.(not rice)

4. Cook 1 hour 30 minutes until beans are tender

5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.

6.Take out turkey tails before serving over rice