6 cups hot cooked fusilli pasta (about 3 cups uncooked)
1 cup frozen green peas, thawed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill
In large bowl combine pasta and peas. In small bowl, combine mayonnaise, sour cream, mustard, dill, salt and pepper. Add to pasta mixture, tossing to combine. Serve warm or chilled.
Sunday, October 31, 2010
Sausage grits casserole
3 cups hot cooked grits
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1/4 cup butter
1 (3 oz) package cream cheese
1 pound sausage, cooked and crumbled
1 and 1/4 cups milk
2 eggs, lightly beaten
2 teaspoons hot sauce
Preheat oven to 350 degrees. Spray 13 x 9 pan with Pam. In a large bowl combine grits, cheddar cheese,green onions, butter and cream cheese, stirring until cheeses melt. Stir in sausage, milk, eggs, and hot sauce until combined.
Spoon into prepared pan and bake 50 t0 60 minutes or until hot.
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1/4 cup butter
1 (3 oz) package cream cheese
1 pound sausage, cooked and crumbled
1 and 1/4 cups milk
2 eggs, lightly beaten
2 teaspoons hot sauce
Preheat oven to 350 degrees. Spray 13 x 9 pan with Pam. In a large bowl combine grits, cheddar cheese,green onions, butter and cream cheese, stirring until cheeses melt. Stir in sausage, milk, eggs, and hot sauce until combined.
Spoon into prepared pan and bake 50 t0 60 minutes or until hot.
Butternut Squash Casserole
6 cups diced, cooked butternut squash
3/4 cup sugar or Splenda equivalent
1/2 cup evaporated milk
3 eggs
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup raisins (optional)
Streusel Topping (recipe follows)
Preheat oven to 350 degrees. In large bowl combine squash and next 8 ingredients. Beat at medium speed with electric mixer until smooth. Stir in raisins. Pour into 13x9 pan sprayed with non stick spray. Sprinkle with streuel stopping. Bake 1 hour.
Streusel topping
1/2 cup chopped pecans
1 cup dark brown sugar or 1/2 cup brown sugar Splenda
1/2 cup all purpose flour
1/4 cup melted butter
In small bowl, combine pecans, brown sugar, and flour; add melted butter, stirring until dry ingredients are moistened.
3/4 cup sugar or Splenda equivalent
1/2 cup evaporated milk
3 eggs
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup raisins (optional)
Streusel Topping (recipe follows)
Preheat oven to 350 degrees. In large bowl combine squash and next 8 ingredients. Beat at medium speed with electric mixer until smooth. Stir in raisins. Pour into 13x9 pan sprayed with non stick spray. Sprinkle with streuel stopping. Bake 1 hour.
Streusel topping
1/2 cup chopped pecans
1 cup dark brown sugar or 1/2 cup brown sugar Splenda
1/2 cup all purpose flour
1/4 cup melted butter
In small bowl, combine pecans, brown sugar, and flour; add melted butter, stirring until dry ingredients are moistened.
Spinach, corn and carrot casserole
1 (16 oz) bag frozen niblet corn, thawed
1 (10 oz) bag fresh baby spinach
3 carrots, grated
1 onion, chopped
1 (16 oz container sour cream
1 can cream of chicken soup
1 egg
1 box chicken flavored stuffing mix
1/2 cup butter, melted
Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray. In a large bowl, combine
corn, spinach, carrot and onion. In a small bowl, combine sour cream, soup and egg. Add to corn mixture, stirring to combine. In a medium bowl combine stuffing mix and butter. Spoon half stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish.
Sprinkle remaining stuffing mixture over casserole. Bake for 1 hour.
Tip: Can be prepared 1 day ahead and refrigerate and cover until ready for baking. Let come to room temp and then bake. You can also cook ahead and reheat in microwave.
1 (10 oz) bag fresh baby spinach
3 carrots, grated
1 onion, chopped
1 (16 oz container sour cream
1 can cream of chicken soup
1 egg
1 box chicken flavored stuffing mix
1/2 cup butter, melted
Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray. In a large bowl, combine
corn, spinach, carrot and onion. In a small bowl, combine sour cream, soup and egg. Add to corn mixture, stirring to combine. In a medium bowl combine stuffing mix and butter. Spoon half stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish.
Sprinkle remaining stuffing mixture over casserole. Bake for 1 hour.
Tip: Can be prepared 1 day ahead and refrigerate and cover until ready for baking. Let come to room temp and then bake. You can also cook ahead and reheat in microwave.
Creamy Lobster Toast Rounds
6 Tablespoons butter
1/4 cup chopped green onion
4 cloves minced garlic
1/2 cup white wine
1 Tablespoon fresh lemon juice
1 (10) lobster tails, meat removed and coarsely chopped
1 ( 8 0z) package cream cheese
3 1/2 dozen toasted bread rounds
Fresh chives for garnish
In a large skillet melt butter. Add green onion and garlic, stirring often for about 5 minutes.
Add lobster and cook additional 3 to 5 minutes or until pink and firm. Add cream cheese, stirring until combined. Remove from heat; spoon lobster mixture evenly over toast rounds. Garnish with chopped chives.
Tip: If you don't like lobster or want to cut costs substitute 1 pound of peeled, deveined medium shrimp or use a combination of shrimp, lump crabmeat or lobster.
1/4 cup chopped green onion
4 cloves minced garlic
1/2 cup white wine
1 Tablespoon fresh lemon juice
1 (10) lobster tails, meat removed and coarsely chopped
1 ( 8 0z) package cream cheese
3 1/2 dozen toasted bread rounds
Fresh chives for garnish
In a large skillet melt butter. Add green onion and garlic, stirring often for about 5 minutes.
Add lobster and cook additional 3 to 5 minutes or until pink and firm. Add cream cheese, stirring until combined. Remove from heat; spoon lobster mixture evenly over toast rounds. Garnish with chopped chives.
Tip: If you don't like lobster or want to cut costs substitute 1 pound of peeled, deveined medium shrimp or use a combination of shrimp, lump crabmeat or lobster.
Chicken Piccata Stuffed Mushrooms
4 (8 oz) packages fresh button mushrooms
6 Tablespoons butter
1/4 cup chopped green onion
1 Tablespoon minced capers
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked chicken
1/2 cup white wine
4 ounces cream cheese
1/2 cup Panko breadcrumbs
1/4 cup butter, melted
Preheat oven to 350 degrees. Spray a 15X10 pan with cooking spray. Clean mushrooms, removing stems. Finely chop enough stems to equal 1/2 cup. In large skillet, nelt butter. Add mushroom
stems, green onion, capers, thyme, salt and pepper. Cook 5 minutes, stirring often until mushrooms are tender. Stir in chicken and wine and cook 5 additional minutes (wine should be
evaporated) Add cream cheese and Panko crumbs, stirring until combined. Fill mushroom caps
evenly with chicken mixture. Place in prepared pan and brush each with melted butter. Bake
20 minutes.
Tip: Mushroom caps may be filled 2 days before baking. Cover with plastic wrap and refrigerate until ready to bake.
6 Tablespoons butter
1/4 cup chopped green onion
1 Tablespoon minced capers
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked chicken
1/2 cup white wine
4 ounces cream cheese
1/2 cup Panko breadcrumbs
1/4 cup butter, melted
Preheat oven to 350 degrees. Spray a 15X10 pan with cooking spray. Clean mushrooms, removing stems. Finely chop enough stems to equal 1/2 cup. In large skillet, nelt butter. Add mushroom
stems, green onion, capers, thyme, salt and pepper. Cook 5 minutes, stirring often until mushrooms are tender. Stir in chicken and wine and cook 5 additional minutes (wine should be
evaporated) Add cream cheese and Panko crumbs, stirring until combined. Fill mushroom caps
evenly with chicken mixture. Place in prepared pan and brush each with melted butter. Bake
20 minutes.
Tip: Mushroom caps may be filled 2 days before baking. Cover with plastic wrap and refrigerate until ready to bake.
Friday, October 29, 2010
Chocolate eclair dessert
1 large box instant French vanilla pudding mix (can use sugar free)
3 ½ cups milk
1 small container cool whip
1 box graham crackers
1 cup powdered sugar
½ cup cocoa powder
2 Tbsp melted butter
2 Tbsp white Karo syrup
1 tsp vanilla
Mix pudding mix with 3 cups milk, beat with electric mixer 2 minutes. Fold cool whip into pudding mixture.
In a 9 X 13 oblong pan place one layer of graham crackers. Top this with half of the pudding/cool whip mixture. Place another layer of graham crackers on top.
Spread remainder of pudding/cool whip mixture over crackers. Then top with another layer of graham crackers.
Next mix powdered sugar and cocoa together. Add remaining ingredients including milk (try using 1/3 cup of the milk) Stir until well blended. If too thick add remaining milk. Pour chocolate over top layer of graham crackers and put in refrigerator. Makes 12 generous servings.
3 ½ cups milk
1 small container cool whip
1 box graham crackers
1 cup powdered sugar
½ cup cocoa powder
2 Tbsp melted butter
2 Tbsp white Karo syrup
1 tsp vanilla
Mix pudding mix with 3 cups milk, beat with electric mixer 2 minutes. Fold cool whip into pudding mixture.
In a 9 X 13 oblong pan place one layer of graham crackers. Top this with half of the pudding/cool whip mixture. Place another layer of graham crackers on top.
Spread remainder of pudding/cool whip mixture over crackers. Then top with another layer of graham crackers.
Next mix powdered sugar and cocoa together. Add remaining ingredients including milk (try using 1/3 cup of the milk) Stir until well blended. If too thick add remaining milk. Pour chocolate over top layer of graham crackers and put in refrigerator. Makes 12 generous servings.
Wednesday, October 27, 2010
Cornbread Salad
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Next Recipe
Similar Recipe
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Next Recipe
Similar Recipe
Sweet Potato Caserole
•3 cups mashed sweet potatoes
•1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
•1/2 cup milk
•1/2 cup melted butter
•.
•Topping:
•1/2 cup brown sugar
•1/3 cup flour
•1/3 cup melted butter
•1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
You can use Splenda brown sugar instead of regular brown sugar but you should only use half of what the recipe calls for.
Also, I sometimes put a little cinnamon in the potato mixture.
•1 cup brown sugar
•2 eggs, lightly beaten
•1 teaspoon vanilla
•1/2 cup milk
•1/2 cup melted butter
•.
•Topping:
•1/2 cup brown sugar
•1/3 cup flour
•1/3 cup melted butter
•1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
You can use Splenda brown sugar instead of regular brown sugar but you should only use half of what the recipe calls for.
Also, I sometimes put a little cinnamon in the potato mixture.
Green Bean Caserole
4 cans french style green beans
1/2 cup chopped onion
Salt and pepper to taste
Cook seasoned beans and onions 15 minutes, then drain well
1 can cream of mushroom soup
8 ounces sour cream
1 soup can milk
2 cups grated chedder cheese
Combine soup, sour cream and milk. Spray oblong pan with Pam. Place a layer of green beans, then a layer of soup mixture and sprinkle half of the cheese on top. Repeat layers.
Melt 1/2 stick butter. Sprinkle 1 can of French Fried Onions on top,
then pour melted butter over and bake in preheated 350 degree oven until
mixture is bubbly (about 30 minutes)
This version was given to me many years ago by a former coworker at AAD,
Mary Snyder.
1/2 cup chopped onion
Salt and pepper to taste
Cook seasoned beans and onions 15 minutes, then drain well
1 can cream of mushroom soup
8 ounces sour cream
1 soup can milk
2 cups grated chedder cheese
Combine soup, sour cream and milk. Spray oblong pan with Pam. Place a layer of green beans, then a layer of soup mixture and sprinkle half of the cheese on top. Repeat layers.
Melt 1/2 stick butter. Sprinkle 1 can of French Fried Onions on top,
then pour melted butter over and bake in preheated 350 degree oven until
mixture is bubbly (about 30 minutes)
This version was given to me many years ago by a former coworker at AAD,
Mary Snyder.
Monday, October 25, 2010
Cheese ball with sun dried tomatoes
8 ounces cream cheese
1 cup shredded chedder cheese
1 tsp onion powder
1/4 cup chopped sun dried tomatoes with oil
1/2 tsp Tobasco
1/2 cup toasted pine nuts
Mix cream cheese with electric mixer until fluffy, add chedder cheese, onion powder, sun dried tomatoes and tobasco. Form into a ball or log shape and wrap in saran wrap and chill or freeze until ready to use. When thoroughly chilled or defrosted, roll cheese ball in toasted pine nuts.
Serve with crackers. I usually use fresh basil on the plate and have the leaves coming out from under the log for a pretty presentation.
Variations: You can use the basic recipe i.e. cream cheese, shredded cheese and onion powder and make up your own versions. I recently used
1/4 cup strawberry balsamic preserves and then rolled the cheese ball in toasted crushed pecans.
You can combine some of your favorite wine, bacon bits, fresh veggies,
whatever you like wit cheese and experiment with the cheese balls.
For a sweet cheese ball, try adding some melted chocolate, nuts and then rolling in powdered sugar and serving with graham crackers.
1 cup shredded chedder cheese
1 tsp onion powder
1/4 cup chopped sun dried tomatoes with oil
1/2 tsp Tobasco
1/2 cup toasted pine nuts
Mix cream cheese with electric mixer until fluffy, add chedder cheese, onion powder, sun dried tomatoes and tobasco. Form into a ball or log shape and wrap in saran wrap and chill or freeze until ready to use. When thoroughly chilled or defrosted, roll cheese ball in toasted pine nuts.
Serve with crackers. I usually use fresh basil on the plate and have the leaves coming out from under the log for a pretty presentation.
Variations: You can use the basic recipe i.e. cream cheese, shredded cheese and onion powder and make up your own versions. I recently used
1/4 cup strawberry balsamic preserves and then rolled the cheese ball in toasted crushed pecans.
You can combine some of your favorite wine, bacon bits, fresh veggies,
whatever you like wit cheese and experiment with the cheese balls.
For a sweet cheese ball, try adding some melted chocolate, nuts and then rolling in powdered sugar and serving with graham crackers.
Monkey Bread
Ingredients
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3.In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Footnotes
To make this diabetic friendly I used Splenda Blend and Splenda Brown Sugar
Blend.
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3.In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Footnotes
To make this diabetic friendly I used Splenda Blend and Splenda Brown Sugar
Blend.
Saturday, October 23, 2010
New Orleans Barbequed Shrimp
New Orleans Barbequed Shrimp
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
This recipe is from Mr. B's bistro in New Orleans and it is the BEST shrimp dish ever. It does have a lot of butter, but we are worth the indulgence one in a awhile :)
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
This recipe is from Mr. B's bistro in New Orleans and it is the BEST shrimp dish ever. It does have a lot of butter, but we are worth the indulgence one in a awhile :)
Thursday, October 21, 2010
Chicken Pot Pie
Two large chicken breasts cooked and cut into bite size pieces. Disard skin.
2 cans mixed vegetables, drained
1 can cream of chicken soup
1 soup can milk
salt and pepper
4 Tablesppons butter, melted
1 Pilsbury pie crust (the type you unroll and buy in grocery section where cookies and canned biscuits are.
Mix above ingredients together. Put in caserole dish sprayed with Pam or put into individual
ramekins sprayed with Pam. Unroll pie crust and place on top of mixture or if using individual
ramekins, cut rounds of the pie crust the size of the ramekin top and cover. Put a few fork pricks in the crust to let steam out while baking. Cook in preheated 400 degree oven until crust is nice and brown.
This is simple but very good.
2 cans mixed vegetables, drained
1 can cream of chicken soup
1 soup can milk
salt and pepper
4 Tablesppons butter, melted
1 Pilsbury pie crust (the type you unroll and buy in grocery section where cookies and canned biscuits are.
Mix above ingredients together. Put in caserole dish sprayed with Pam or put into individual
ramekins sprayed with Pam. Unroll pie crust and place on top of mixture or if using individual
ramekins, cut rounds of the pie crust the size of the ramekin top and cover. Put a few fork pricks in the crust to let steam out while baking. Cook in preheated 400 degree oven until crust is nice and brown.
This is simple but very good.
Pepperjack Corn Chowder
2 cups peeled and cooked potatoes
1/2 cup chopped onions
3 cups water
6 Tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 oz) cream-style corn
1 can (8 oz) whole kernel corn
2 cups half and half (or whole milk)
2 Tablespoons flour
1/3 to 1/2 cup bacon pieces
1 cup shredded pepperjack cheese
Combine the potatoes, onions, water, butter, salt and pepper in a soup pot. Cook until potatoes are fork tender but not mushy.
Add the two kinds of corn along with 1 1/2 cups milk. Stir. Combine the flour with the remaining 1/2 cup milk and whisk until smooth. Add to the pot, stirring well. As the chowder cooks, it will start to thicken slightly. Stir in the bacon pieces and cheese.
Cook until cheese melts. Taste and adjust seasoning if needed.
Note: If chowder seems to thicken too mush add a little milk to thin it to consistence you like.
This recipe was in the Anniston Star October 2010 in Prudence Hilburn's column. It is delicious!
1/2 cup chopped onions
3 cups water
6 Tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 oz) cream-style corn
1 can (8 oz) whole kernel corn
2 cups half and half (or whole milk)
2 Tablespoons flour
1/3 to 1/2 cup bacon pieces
1 cup shredded pepperjack cheese
Combine the potatoes, onions, water, butter, salt and pepper in a soup pot. Cook until potatoes are fork tender but not mushy.
Add the two kinds of corn along with 1 1/2 cups milk. Stir. Combine the flour with the remaining 1/2 cup milk and whisk until smooth. Add to the pot, stirring well. As the chowder cooks, it will start to thicken slightly. Stir in the bacon pieces and cheese.
Cook until cheese melts. Taste and adjust seasoning if needed.
Note: If chowder seems to thicken too mush add a little milk to thin it to consistence you like.
This recipe was in the Anniston Star October 2010 in Prudence Hilburn's column. It is delicious!
Tuesday, October 5, 2010
Rice Krispie Candy Corn Treats
Ingredients:
4 tablespoons butter
1 (10 ounce) bag marshmallows
1/4 teaspoon salt
1 teaspoon Vanilla
6 cups Crispy Rice Cereal
1 cup rough chopped candy corns
Directions
Spray a 13x9 glass baking dish and rubber spatula with non stick spray.
In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated.
Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares
4 tablespoons butter
1 (10 ounce) bag marshmallows
1/4 teaspoon salt
1 teaspoon Vanilla
6 cups Crispy Rice Cereal
1 cup rough chopped candy corns
Directions
Spray a 13x9 glass baking dish and rubber spatula with non stick spray.
In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated.
Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares
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