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
Directions
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.
INSTRUCTIONS
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
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.
Ingredients
3
tablespoons butter
1 1/2
cups refrigerated shredded hash brown potatoes
2
cloves garlic, minced
1/4
teaspoon ground cumin
3/4
cup diced cooked chicken crumbled
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon ground black pepper
8
10 inches flour tortillas
1
4 ounce can diced green chile peppers, drained
1/2
cup red and/or green salsa
1 1/4
cups shredded Colby and Monterey Jack cheese (5 ounces)
Directions
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. Video
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
Ingredients
3 tablespoons butter
3 tablespoons flour
1 cup buttermilk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
salt
pepper
Instructions
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.
A unique twist to a classic favorite! The flavor of these Spinach Mashed Potatoes are fabulous !
Ingredients
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
Instructions
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. Video
Directions
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.
Directions
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
I love corn dogs /I remember when I was a child eating corn dogs at the State...
Ingredients
(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
Steps
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.
When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen
Ingredients
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken...
4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
1/2 pound assorted sweet peppers, seeded
1 small red onion, sliced
1/2 yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees F
Cut two slashes down to the bone on the skin side of each chicken thigh.
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes.
Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired
Ingredients
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Chicken Pot Pie Filling:
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash:
1 egg whisked with 1 Tbsp water
Ingredients
6 (6- to 8-ounce) redfish, grouper (about 1/2 inch thick) 1 cup unsalted butter, melted 2 tablespoons blackened fish seasoning Lemon wedges
How to Make It
Step 1
Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.
Step 2
Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.
Step 3
Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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
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.
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.
"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.
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
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...
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.
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.
"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.
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.
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.
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).
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.
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.