Bacon Cream Cheese Wraps

1 sleeve club crackers 8 oz cream cheese Bacon (raw) Slice cream cheese into 1/8 inch slices so they will fit between crackers. Place cheese between two crackers. Cut bacon into half strips. Wrap one strip around the cracker/cheese sandwich. Continue until cream cheese and bacon are used up. Place wraps on cookie sheet and bake in preheated 350 degree oven until bacon is crisp. Drain on paper towels. Good warm or at room temperature. Make a double batch! These are delicious and are gone quickly. This recipe can be made ahead of time and kept refrigerated until ready to bake.

Basic Biscuit recipe

Basic Biscuit Recipe

2 cups Self-Rising Flour
¼ cup shortening
¾ cup milk

Heat oven to 450 degrees. Cut shortening into flour until particles are like find crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl. Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough out about ½ inch thick and cut with floured cutter. Place lightly greased baking sheet. Bake to 12 minutes. Makes 12-14 2 inch biscuits.

Note: If using plain flour sift 3 teaspoons baking powder and ¾ teaspoon salt with flour.

Old Fashioned Buttermilk Biscuits


Follow Basic Biscuit Recipe, sift ¼ teaspoon soda with flour and use 7/8 cup buttermilk (1 cup less 2 Tablespoons instead of milk.)

Bacon Biscuits

3 strips cooked bacon, crumbled

Follow Basic Biscuit Recipe; except-after cutting in shortening stir in bacon.

Pizza Sticks


1 recipe basic biscuits
½ cup butter or margarine, melted
2/3 cup Parmesan cheese
¾ teaspoon garlic salt
2 teaspoons oregano leaves

Follow Basic Biscuit Recipe; roll dough about ¼ inch thick. With a sharp knife or pizza cutter, cut dough into narrow strips, then into 3 inch sticks. Dip into melted butter and roll in mixture of Parmesan cheese, garlic salt and oregano. Place on lightly greased baking sheet. Bake at 450 degrees for 8-10 minutes. Makes about 3 dozen sticks.

Grandma's Stuff

30 ripe tomatoes 4 hot green peppers 6 sweet peppers 2 medium onions 3 Tbsp salt 1/2 tsp cayenne 4 cups sugar 1 Tbsp whole cloves 1 Tbsp allspice 1/2 tsp celery seed 1 quart vinegar 1cup brown sugar 1Tbsp cinnamon Mix and cook slowly 2-3 hours until glossy. Place in jars and seal. This recipe is from Ronnie's great-great grandmother Georgeann Usrey-Williams who was born between 1840-1850. I have the recipe that Ronnie's mom hand wrote for me. She is 92 now and the card has yellowed dorm age. This "stuff" is great in baked beans, spaghetti sauce, chili or as a side with just about any meat or beans.

Orange Thyme Butter

¼ pound unsalted butter (softened to room temperature)
¾ teaspoon fresh grated fresh orange zest
¾ teaspoon fresh orange juice
¾ teaspoon chopped fresh thyme
Blend all ingredients together and place in tub or
mold, or roll into log. Cover with plastic wrap and
place in the refrigerator overnight to combine
flavors. Butter may also be kept in the freezer for a
longer period of time

Cream Cheese/chicken ball

1 8 oz pkg cream cheese
2 cans chunk chicken
1 T Worcestershire sauce
1 T minced onion
1 c chopped nuts (pecans)
Mix all ingredients, except 1/2 of pecans. Chill. Form mixture
into a ball, roll in remaining pecans and serve with club
crackers.

Ooey Gooey Sweet Potato Cake

Ooey Gooey Sweet Potato Cake
(Joan Stephens)
Cake:
1 box Duncan Hines Butter cake mix
1 egg
1 stick butter
Filling:
1 8 oz. pkg. cream cheese softened
1 15 oz. can sweet potatoes
3 eggs
1 t. vanilla
1 stick butter, melted
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg
Preheat oven to 3500F.
To make cake: Combine all ingredients and mix well.
Pour batter into a lightly greased 13 x 9 baking pan.
Filling: In large bowl, beat cream cheese and sweet
potato until smooth. Add eggs, vanilla, and butter and
mix together. Next add powdered sugar, cinnamon, nutmeg
and mix well. Spread sweet potato mixture over
cake batter. Bake 40-50 minutes. Don’t over-bake. Center
should be a little gooey.

G-r-r-reat Cookies

G-r-r-r-r-reat Cookies (Doris Shears)
2 c. frosted flakes cereal
3/4 c. quick oats
2 c. all-purpose flour
2 eggs
1 c. oil
1 t. salt
3/4 c. sugar
1 c. brown sugar
1 t. baking soda
1 t. vanilla
Mix all ingredients in large bowl; drop by tablespoon onto
ungreased cookie sheets. Leave plenty of room between
each cookie as they will spread out. Bake at 375O for 8 to
10 minutes. Remove while soft; cookies will crisp as they
cool. Makes 42 big cookies.

Pineapple Casserole

Pineapple Casserole Pie (Lillian Prather)
2 cans chunk pineapple, drained well
1 c. sugar
5 T. flour
1 1/2 c. shredded cheese
1 sleeve crushed Ritz crackers
1 stick melted butter
Spray casserole dish with cooking spray and pour in
pineapple chunks. Mix flour and sugar and sprinkle
over pineapple. Sprinkle cheese over sugar mixture;
sprinkle crushed crackers on top of pineapple mixture;
pour melted butter on top of crackers. Bake at
3500 for 30 minutes. Serve warm.

Apple Butter/Doris Shears Auburn Extension Service

16 cups cooked apple pulp
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*

Amaretto Chocolate Fondue from Paula Deen

Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.

Feta Stuffed Shrimp by Paula Deen

Ingredients
Nonstick cooking spray
1 pound fresh shrimp (about 16), unpeeled
1/2 cup panko (Japanese breadcrumbs)
1/4 cup crumbled feta
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon lemon zest
1 large egg yolk, beaten
7 tablespoons butter, melted
1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.


Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.


In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.


Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices

Nutella Biscuits

2 cups flour
2 tsp Baking Powder
1 tsp salt
3 tsp room temperature butter
4 Tbsp Nuotella
3/4 cup milk

Start by combining all dry ingredients.
Add butter and nutella and blend
Add milk

Mix and place dough on a floured board and knead several times.
Pat to 1 inch thickness and cut with bisuit cutter.

Bake in preheated oven at 450 degrees for 15 minutes

Creamy Grits

Ingredients:
•1 cup heavy cream
•1 can (1 2/3 cups) chicken broth
•1 cup water
•4 tablespoons butter
•1/4 teaspoon salt
•1/8 to 1/4 teaspoon pepper
•1 cup quick grits
Preparation:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Serves 4 to 6.

Note: Great served with New Orleans style BBQ shrimp

New Orleans style BBQ Shrimp

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

Baked Brie Recipe

Baked Brie Recipe
Can be prepared in 30 minutes or less.

Ingredients
1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup or honey
1/4 cup toasted walnuts
Method
1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup/honey, sprinkle nuts on top and place a handful of brown sugar on top.

3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

Taco Bake (low carb)

2 low carb wraps
4 oz cream cheese
3 eggs (or egg substitute)
1/4 cup cream
1 tsp taco seasoning

spray bottom of 9x13 bakingnpan. Place wraps on bottom. Beat cream cheese and eggs until smooth. Add cream and seasoning. Pournover wraps. Bake for 5 minutes at 375 degrees, remove from oven.

1 pound ground beef, browned.
1/4 cup tomato sauce
1 Tbsp taco seasoning
2 cups grated cheddar cheese

Combine avove ingredients. Pour over above mixture. Bake on 350 degrees 20 minutes or until bibbly.

1/8 pan equals 5 carbs, 400 calories

3-2-1 cake (EASY)

3 Tablespoons mix
2 Tablespoons water
1 minute in microwave

This is so simple and good. Take 1 box Angel food cake mix and 1 box regular cake mix
(any flavor, even sugar free). Combine both mixes in ziploc bag and shake well to mix.

Use amounts listed above for each serving. Cook in ramekin in microwave for 1 minute.
Delicious !!!

Use your imagination to create different cakes. Chocolate cake drizzed with hot fudge and topped with strawberries is good.

Using all white you can pineapple upside down cake by patting dry a slice of pineapple and placing it in the bottom on ramekin before adding batter. Maybe sprinkle a little brown sugar on pineapple before adding batter.

This is a great recipe when you don't want to have an entire cake to eat or possibly waste.

NOTE: 1 of the cake mix must ALWAYS be angel food mix.

Low carb Cauliflower mash (really good)

1 head cauliflower cleaned and cut into pieces.
Steam cauliflower until tender.
Mash and you would potatoes. Add desired abmount of butter and cream.
Salt and pepper to taste.

Serve with favorite meat.

Hot Artichoke Dip (low carb) 2 carbs per 1/4 cup

1 large can artichoke hearts, drained and chopped
1 tsp. minced garlic
2 Tbsp. minced white onion
1 0r 2 tsp olive oil
salt and pepper
8 oz cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
4 strips crisp bacon

Saute artichoke hearts, garlic and onion in saute pan with olive oil. Salt and pepper
to taste. Add artichoke mixture to food processor with cream cheese, sour cream, mayonnaise and two strips of crumbled bacon. Process until smooth.

Pour into baking dish sprayed with Pam. Crumble remaining two bacon strips on top.
Bake in preheated 350 degree oven until bubbly. Serve with crackers or low carb tortilla chips.

Crispy tortilla chips: Cut tortilla into strips (I use low carb) Lightly brush with
olive oil, salt and place in skillet on medium heat. Brush olive oil on other side when you turn them over. Cook until desired brown is achieved. Cool chips and serve with dip.

1/4 cup dip is 2 carbs

Chicken Marsala (low carb version)

1 pound chicken breast tenders
1 Tbsp olive oil
1 Tbsp capers
8 oz sliced mushrooms
1/4 cup marsala wine
1/4 cup water
3 Tbsp butter
Juice from 1 fresh lemon
Salt and pepper to taste

Salt and pepper chicken tenders. Brown both side on medium high heat. Add remaining ingredients except for lemon juice. Turn heat down and simmer (covered is best) until
tender. Remove lid, add lemon juice and serve.