Kelly's Recipes

Bits O Brickle Bars

2010-11-16T20:34:00.000-08:00

My friend Isabel made these a few years ago and I loved them. They are a fall favorite of mine now!

1 yellow cake mix
1 egg
1/3 c. butter
1 (14 oz.) Eagle Brand milk
1 c. chopped pecans
1 tsp. vanilla
1 egg
1/2 c. Heath Bits O' Brickle

Mix first 3 ingredients until crumbly. Pat into 9x13 pan. Mix the rest of the ingredients together and pour over cake. Bake at 350 degrees for 30-35 minutes until golden brown. Cool and cut into squares.

Mam-ma's Chocolate Pie

2010-10-10T08:09:00.000-07:00

My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.

Taco Soup and Garlic cheese biscuits

2010-10-07T12:10:00.000-07:00

Last night I made Taco Soup for dinner. Scott's not a big soup fan so I rarely make soup but we both REALLY liked it. I'll be making this a LOT this winter! It's easy and very filling! And YUM!

Ingredients:
2 lbs ground beef
1 onion, chopped
1 14.5 oz can whole kernel corn
2 16 oz cans of ranch style beans (I only used one can because I'm not a bean lover & it was fine)
* Maybe not everywhere but I know here - you find cans at the grocery store of ranch style beans. If you don't have those - substitute pinto or black or whatever you like.
3 cans of diced tomatos (maybe substitute 1 can rotel if you like spicy) (I got the garlic/onion kind and I think it gave it great flavor)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix

Brown and drain meat. Saute onions for a few minutes. Combine all ingredients in a large pot. Add chili powder, salt and pepper to taste. Simmer 1-2 hours. I topped it with shredded cheese!

Garlic Cheese Biscuits

2 1/4 cups bisquick
2/3 cup milk
1 cup shredded cheddar cheese
1 tsp garlic salt

Combine ingredients and make drop biscuits by just dropping spoonfuls on a sprayed pan. Bake at 400 degrees for 10 minutes. Such a great side!

Chicken Chow Mein

2010-09-08T10:20:00.000-07:00

When I was in college - I would spend a lot of weekends with my grandparents and every time my mam-ma would make me chicken chow mein and her famous chocolate pie. I haven't had that in probably 15 years and all the sudden it's all I can think about. I have been craving it for weeks. My mam-ma passed away several years ago and neither my mom or I could find the recipe but we think this is pretty close.

2 or 3 chicken breasts
1 carrot
1 celery stalk
1 diced red pepper
1 4 oz can of sliced mushrooms (or fresh mushrooms)
1 can water chesnuts
1 can baby corn (I used half the can)
1 can bamboo shoots
Sesame Seed Oil
Soy Sauce
Chow mein noodles or white rice

Boil the chicken breasts. Save the chicken broth. In a large pan - put a tbsp or two of sesame seed oil over medium heat and saute all the vegetables for 10 minutes or so. Cut the chicken into small pieces and add in. Add 2 cups of chicken broth and soy sauce to taste (I added quite a bit). Leave on medium heat and cook another 10 minutes or so. Serve over chow mein noodles. (or white rice if you prefer).

Roast

2010-08-23T10:59:00.000-07:00

One of my favorite meals and biggest comfort foods is roast, carrots and potatos. I've been making this for the last 15 years and I don't have a specific recipe - I am always changing and evolving how I make it in search of the perfect one!

The way I have made it recently that has turned out really great is :

I use rump roast - I heard that it's the most tender and it really is. It's never tough. I also use the small red potatos. And the small carrots.

I put all of that in the crockpot with a package (or two) of dry onion soup mix. Instead of water - I use beef broth to fill it up. You could dilute it with some water if that seems too salty.

I cook it for around 8 hours on low. This results in tender meat also!

You get a very moist roast with GREAT flavor.

In the past I used cream of mushroom soup but I like it this way much better.

Okra and Tomatos

2010-07-21T17:32:00.000-07:00

I love okra - so I found this recipe and tried it out and it was really good! It makes a great side!

Ingredients

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base (I didn't have this so just used a little chicken stock)
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Directions

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

Coca Cola Cake

2010-07-20T19:28:00.000-07:00

This is a VERY rich and sweet dessert (and not low fat in way, shape or form) but it is SO good!

Ingredients for cake:
1 cup coke
1/2 cup buttermilk
1 cup butter, softenened
1 3/4 cups sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows

Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.
Pour Classic Coke frosting over warm cake. (Sprinkle with toated pecans - optional)

Classic Coke Frosting (the best part)
1/2 cup butter
1/3 cup coke
3 tbsp unsweetened cocoa
1 16 oz pkg powdered sugar
1 tbsp vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

Chicken Spinach Artichoke Squares

2010-07-10T11:21:00.000-07:00

I made this recipe up the other night because I just happened to have these ingredients and was trying to use them all.

Ingredients:
2 chicken breasts cut in strips
Pkg of frozen spinach
1 can of drained artichoke hearts
8 oz sour cream
Parmesan cheese
Garlic salt (to taste)
1 can of crescent rolls

Heat olive oil in a skillet and cook chicken strips 5-7 minutes on each side or until done. Add in frozen spinach and artichokes and cook together 7-10 minutes. Add in sour cream, parmesan cheese (as much or little as you want), and garlic salt.
Heat oven to 350 degrees and open up crescent rolls. Put a small amount of mixture on each roll and fold up. Sprinkle with parmesan cheese and cook 10-12 minutes.

Chocolate Chip Pound Cake

2010-06-23T17:57:00.000-07:00

This is a favorite around here!

Ingredients:
1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding mix
1 16 oz sour cream
3 eggs
1/3 cup vegetable oil
2 cups semisweet chocolate chips

Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!

Chicken Enchilada Ring

2010-06-13T13:30:00.000-07:00

Chicken Enchilada Ring

Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.

2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Coconut Cake

2010-05-02T21:15:00.001-07:00

My sweet friend Erin made this amazing coconut cake on Easter and brought it over and I have been thinking about it ever since. It was SOOOOO good and moist. I LOVE coconut cake almost as much as I love red velvet and this was probably the best I've ever had.

It was the same idea as the Butterfinger cake that Scott requests on a daily basis.

Ingredients:
One white cake mix
14 oz can of cream of coconut (found in the mixed drinks area)
14 oz can of Sweet condensed milk
Cool Whip
Coconut flakes

Bake the cake mix according to the box. While hot, poke holes all over the cake. Mix the sweet milk and coconut milk and pour over cake. Once cake is cool, top with cool whip and the coconut flakes. Keep refrigerated. SO, SO good!

Turkey Piccata

2010-03-10T09:03:00.000-08:00

I got this recipe out of a Southern Living cookbook. It was SO good and so easy that it will become on permanent rotation at the Stamps' house. I am always looking for something besides chicken to cook.

Ingredients:
1 lb boneless turkey cutlets
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
3 tbsp butter, divided
2 tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 tbsp drained capers
6 lemon slices, halved
1 tbsp chopped fresh flat leaf parsley

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in flour mixture. Melt 1 tbsp butter and 1 tbsp olvie oil in a large non stick skillet over medium-high heat. Add half of the turkey and cook 3-4 minutes on each side until golden brown. Remove turkey from skillet and place on a wire rack in a jelly roll pan in a 200 degree oven to keep warm. Repeat with remaining turkey, butter and olive oil.
(NOTE - I didn't remove the turkey - I kept it in and just made the sauce with the turkey in the pan and it turned out great.)
Stir wine and next 3 ingredients into skillet and cook over medium high heat for 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining butter.
Place turkey on a serving platter and pour sauce over it. Sprinkle evenly with parsley.

Guacamole

2010-02-09T11:41:00.000-08:00

I am OBSESSED with Guacamole! I keep the ingredients around and make it every other day or so. It is best with Tostitos chips with a hint of lime (in my opinion) ha!

I don't have a specific recipe because I'm not good about measuring (which is why I don't bake) - but since everyone has been asking me - this is how I make it.

Ingredients:

Roma tomatos

Avacados

One onion

Fresh cilantro

Jalepenos (optional)

Limes

I just slice up maybe one or two tomatos and maybe a half or less of an onion. Add several dashes of cilantro and salt. (just taste). If you like it hot - cut up a jalepeno - I prefer no!

Use one or two avacoados (usually one per person) and smash it up and mix all ingredients together. I usually squeeze 2 limes on this because I like mine with a lot of lime taste! Just add more or less of the ingredients you like.

Chicken Stuffed with Prosciutto and Fontina

2010-02-09T08:11:00.000-08:00

I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.

Ingredients

2 boneless, skinless chicken breast halves
1 (4-ounce) piece imported Italian fontina cheese
2 slices imported prosciutto
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sliced portobello mushrooms
1/2 cup dry white wine
3 sprigs fresh rosemary
1 bunch baby arugula
1/2 fresh lemon, juiced

Directions

Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.

Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.

Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes.

When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.

To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.

Cheese and Pesto layer dip

2010-02-09T08:09:00.000-08:00

I found this recipe by Paula Deen and used it at Harper's birthday party. I thought it was really good.

Cheese and Pesto Layer Dip

2 8oz cream cheese
1/2 cup butter
16 oz smoked provolone shredded (I used mozzarella instead)
1 5oz parm cheese
1 cup Pesto
1 cup toasted pine nuts

Beat cream cheese and butter together until creamy. Add cheeses and beat until combined.

Line a 9x5 loaf pan with heavy plastic wrap allowing edges to extend over sides of pan. Spoon 1/3 of cheese mixture into pan. Spoon 1/4 of pesto on top and repeat layers twice.

Cover and freeze for 4 hrs & up to 2 wks.

Before serving - unmold onto a platter, remove plastic and let stand for one hour. Press pine nuts on side (this takes a lot of work and I got lazy and just did a row instead of covering the whole thing).
Top with remaining pesto.
Serve with crackers

Paula Deen's Shrimp Gumbo Bake

2009-12-29T17:01:00.000-08:00

I like to try all of Paula's recipes and let you know how they are........well this was VERY good!

It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
(This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Oyster Crackers

2009-12-07T18:06:00.000-08:00

My mom used to always make these at the holidays. They are SO addictive. She used to send me back to college with a huge tin of them and I won't tell you how long they lasted. They are the BEST snack.

Ingredients

3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers

Directions

Preheat oven to 275 degrees F (135 degrees C).
In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

Roasted Brussel Sprouts

2009-12-03T16:03:00.000-08:00

This is a recipe from Barefoot Contessa. Scott thinks she is the boring person on earth. He always starts snoring when I'm watching her on TV. But she can cook. I would have gagged before I ate brussel sprouts until recently but these are REALLY good!

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Paula Deen's Wild Rice and Shrimp Casserole

2009-10-18T12:26:00.001-07:00

(Photo and recipe are by Paula Deen)

I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Paula Deen's Hurry Up Chicken Pot Pie

2009-10-14T13:42:00.000-07:00

This is sooooo easy and great for a cold night or when you need comfort food!

* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.

Ingredients

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

How do you make your burgers

2009-07-05T19:15:00.000-07:00

Since it's grilling season - I'm curious???

How do you make your burgers?

My favorite way is to take 2 lbs of lean ground beef and mix it with a package of Onion soup mix and a few tablespoons of worchestershire sauce. It gives burgers such a great flavor.

Do you have any great BURGER recipes or ideas????

Homemade Ice Cream

2009-07-02T06:57:00.000-07:00

Since it's 4th of July weekend - I thought I would share the recipe we use for homemade ice cream! It is soooo good! And it would be good to add peaches or chocolate chips or some kind of candy bar to!

2 cans pet milk (you will find this on the baking aisle next to eagle brand milk)
2 cans eagle brand milk
1 cup sugar
1 tbls of vanilla flavoring
And then fill the rest of the container with whole milk

Do you make homemade ice cream??? Since I can't have Ice Cream due to eggs - I can have this so we will be making some on Saturday! Can't wait!

(I'll be back with more recipes soon - Scott is on a strict diet and I'm eating mostly sandwiches so my cooking has been limited but I want to try out new stuff so hopefully I'll be posting more!)

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Just one of the many reasons I will always live in the South

2009-05-29T14:31:00.000-07:00

Do they really not have Rotel in the north????
I've had several of you ask me what it is????

http://www.ro-tel.com/index.jsp

We use this in everything. Melt a block of velveeta and a can of rotel and you have the best cheese dip. It goes in tons of casseroles. Please tell me you don't have to live without it! :-)

Dirt Cake

2009-05-28T12:25:00.001-07:00

INGREDIENTS

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.

Mexican Chicken (a.k.a. King Ranch Chicken)

2009-05-21T07:38:00.000-07:00

This recipe is SO quick, easy and good. It's great for your family or for taking to a potluck or a family needing a meal. YUM, YUM!

INGREDIENTS:

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!

I usually serve with spanish rice (just a rice-a-roni mix) and/or a green salad

Green Bean Bundles

2009-05-11T11:23:00.000-07:00

This is something I make that I don't have an exact recipe for and I'm one of those people who doesn't fully measure out everything so I'll do my best ........these are SO yummy!

Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt

Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!

Herbed Monkey Bread

2009-05-11T11:21:00.000-07:00

This is a Paula Deen recipe and it's pure genius!!! This makes an awesome bread for any kind of special meal or party you are having - it is SO good I could eat the whole thing myself!

Ingredients

1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Strawberry Pretzel Dessert

2009-04-27T13:55:00.000-07:00

A blog reader suggested this as I was searching for low fat desserts. I thought it sounded so good so I made it (only the only thing low fat I put in this was the jello. ha!) I topped it with cool whip and I thought it was SO good. I've eaten too much of it already!
Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Chicken Florentine

2009-04-27T13:52:00.000-07:00

I saw this on a Paula Deen episode and thought it sounded good so I made it for my family this weekend. Make sure and drain the spinach WELL - I didn't and it made it a little too liquidy but it was still good! This is another dish that would be great to make and freeze and cook later!

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Artichoke Chicken

2009-03-23T18:15:00.000-07:00

Ingredients

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tbls garlic salt
4 skinless, boneless chicken breast halves

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Mixed Berry Punch

2009-03-10T16:36:00.000-07:00

MIXED BERRY PUNCH

Ingredients

1 (12-ounce) package frozen mixed berries, thawed
1/4 cup sugar
1 bottle Ginger ale (I use Rasberry)

Directions

In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add ginger, stirring gently to combine.

SWISS STUFFING CHICKEN

2009-03-03T17:09:00.001-08:00

I tried this out and froze it before I had Harper. It was SO good!!!!

SWISS STUFFING CHICKEN

4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Paula Deen's Chocolate Pecan Pie

2009-02-22T12:44:00.000-08:00

CHOCOLATE PECAN PIE

Ingredients

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
3 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

Sugar Cookies and Royal Icing

2009-01-10T17:55:00.000-08:00

I made these cookies to give out at the hospital when Harper was born

Sugar Cookies:

3 1/2 cups (460 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

I used the color gels from Wilton that you can get from Wal-Mart or Hobby Lobby to color the icing. Just a small little dab will color it plenty.

Beef Enchiladas

2008-12-28T06:19:00.001-08:00

This is something my dad used to make for us every once in a while. He used corn tortillas and I think fried them in oil (maybe?) but I'm going the easy route and just doing flour. (I was making two pans so I have more ingredients up here than you need!)

Beef Enchiladas

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Brown the meat and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with Spanish rice!

Poppyseed Chicken

2008-12-10T08:20:00.001-08:00

If you are from the south, or have ever had a baby, or had a family member die, or have gone to a church potluck -you have probably had or made poppy seed chicken. But in case you haven't - I thought I would share the recipe. There are lots of versions - but this is the one I use:

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.
I serve mine over rice. This is SUCH a good comfort food!!!!

Two Breakfast/Holiday Staples

2008-11-11T14:02:00.000-08:00

Hashbrown Casserole

1 package frozen hashbrown casseroles
1 8 oz container sour cream
1 can cream of chicken soup
2 cups cheddar cheese
Cornflakes

1 stick butter melted

Combine 1st 4 ingredients and put in a 9 x12 baking dish. Top with cornflakes and melted butter. Bake at 350 for 30 minutes.

Sausage Balls

1 lb sausage (Jimmy Dean in the tube)
2 cups Biscuik
10 oz shredded cheese

Put everything in a bowl and mix well. It's easiest to do with your hands. Roll into balls. Bake at 350 for 20-30 minutes (or browned well)

Butterfinger Cake

2008-11-02T17:53:00.000-08:00

Warning: This cake is so good (and easy) - you'll want to eat the whole thing yourself!

Yellow cake mix
1 can sweetened condensed milk
1 jar caramel topping
3-4 Butterfinger candy bars
Cool Whip

Bake the cake mix according to the package. While hot - poke holes all over it. Mix together the sweet milk and caramel and pour over cake. Crush up the butterfingers and spread on top. Allow to cool and refrigerate. Once completely cool - top with cool whip.

Spinach Dip and Cherry Limeade Punch

2008-07-28T18:05:00.001-07:00

This is my signature spinach dip. I make it all the time and it is soooooo good. To me - it's the best spinach dip recipe I've ever found so I have to share.

Spinach Dip

1 pkg frozen spinach

8 oz cream cheese

8 oz Monterrey jack cheese

6 oz Parmesan cheese

1 can Rotel

Cook the spinach according to package. Add cheeses and melt in microwave for 3-5 minutes until liquid form. Add rotel and mix together. Serve with crackers or bagel chips or melba toasts.

Last night I made cherry limeade punch. Everyone wanted to know if my friends at Sonic gave me the recipe. I figure they would since I'm their best customer but I actually got the recipe off the net! It's very yummy. This recipe is just 1-1-1 so you can double or triple accordingly. (I doubled for last night).

Cherry Limeade Punch

1 can frozen limeade concentrate

1 bottle Sprite

1 jar of maraschino cherries

1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Bunco Buns

2008-06-29T18:14:00.000-07:00

One of my favorite little party foods is something my mom calls "Bunco Buns" or you could call them "Party Sandwiches" or just about anything you want to call them but they are so yummy!

You need:
1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.

Spread sauce on both sides of rolls and put a piece of ham and cheese on each

Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!

Grilled Pork Tenderloin

2008-03-11T17:23:00.000-07:00

Grilled Pork Tenderloin

(by Paula Deen)

This is one of our favorite meals. It's easy and SO good!!!!!

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions

1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

The meat always stays so tender! This is my favorite recipe to use for pork tenderloin.

Carmalized Onion Dip

2008-03-07T16:45:00.001-08:00

Carmalized Onion Dip

I made this dip last summer and it is so good - I could get in the bowl and just swim around in it!

INGREDIENTS

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

METHOD
Cut the onions in half and then slice them into 1/8-inch-thick half-rounds. (Yielding about 3 cups of onions)

Heat the oil and the butter in a large sauté pan over medium high heat (it works better to NOT use a non-stick pan). Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally (but not too often-the onions should start to stick to the pan) until the onions are browned and caramelized.

Add the Dijon mustard and balsamic vinegar and continue to cook for about 10 more minutes. Allow the onions to cool.

This is what you want the onions to look like. Note that they are really dark because of the balsamic vinegar.

In a large bowl combine the cream cheese, sour cream and the mayonnaise. Whisk until smooth. Add all of the onions, reserving about a tablespoon for garnish, into the cream cheese mixture. Stir to combine and mix well. Transfer to a serving dish and top with reserved onions. Refrigerate overnight to allow flavors to combine. Serve at room temperature with potato chips.

Makes 2 cups.

Chicken Lasagna

2008-03-06T20:22:00.002-08:00

Here is the recipe for Chicken Lasagna:

2 or 3 cooked chicken breasts
2 jars of Prego sauce (I'm partial to garlic and parmesan cheese)
Uncooked lasagna noodles
1 15 oz ricotta cheese
2 cups mozzerella
1/4 cup parmesan cheese

In a 11x7 dish, spread 1 cup sauce, top with uncooked lasagna noodles.

Then layer ricotta cheese, mozzerella cheese, and parmesan cheese. Cut up chicken into small pieces and spread on top. And I've never done this before but I thought it sounded good and I had a bunch extra so I added some fresh mushrooms. I figure it can't hurt?
Spread 1 cup sauce on top of that and then cover with another layer of noodles. Then put remaining sauce on top of the noodles. Cover with foil in oven. Bake 1 hour at 375. Uncover and top with remaining mozzerella cheese and let stand for five minutes.

Follow the link for the recipe for the snickers pie! Like anything Paula Deen makes - it is full of fat and full of flavor! So yum!

Cake Balls

2008-03-06T20:22:00.001-08:00

CAKE BALLS

This is super easy and you can make it any kind of variety you like. I've seen yellow cake and chocolate icing and chocolate and chocolate. But being the good Southern girl I am - I LOVE red velvet cake so I thought this would be good. (Jamie - you would LOVE these!)

All you do is bake the cake mix according to directions

When it's still warm - crumble it up in a bowl and mix in a can of frosting (I used cream cheese with the red velvet!)
IMPORTANT STEP: Refrigerate the cake and frosting for about an hour before you start making balls!

I used this handy little scooper from Pampered chef to scoop balls

Melt almond bark (either vanilla or chocolate - depending on your cake) and dip balls in the bark. You could use toothpicks or a fork - but I used this egg separator and it worked GREAT!

And voila - one of the yummiest things you will ever taste!!!

Cookie Surprise Cupcakes

2008-03-06T20:20:00.000-08:00

COOKIE SUPRISE CUPCAKES

You take any kind of chocolate cake mix and mix according to the box

Fill muffin pans about half full and then take chocolate cookie dough like above and put down in the batter (please excuse my old gross muffin pan. It's been through the ringer).

Then bake for 18-20 minutes at 350 and when cooled - top with the above - chocolate frosting and mini morsels.
I decided to forget the morsels because it almost seemed like TOO much chocolate (as if there could be such a thing). You will notice there are only 11 cupcakes on that platter. I HAD to test taste. I wouldn't want to give out something bad. Oh - it was NOT bad, not bad at all!!! It was DELICIOUS!
This recipe makes 24 cupcakes but there are only 7 people in my office this week so that would be crazy. I'm saving the batter and making them later this week for something else.

Meat Cupcakes

2008-03-06T20:19:00.000-08:00

Meat Cupcakes

INGREDIENTS:3/4 LB. GROUND BEEF

1/2 C KETCHUP

1 T MUSTARD

2 T BROWN SUGAR

1 CAN BISCUITS

1/4 C SHREDDED CHEESE

DIRECTIONS:PREHEAT OVEN TO 400 DEGREES.BROWN THE BEEF AND DRAIN.MIX KETCHUP, MUSTARD, AND BROWN SUGAR TOGETHER TO MAKE A BARBECUE SAUCE.ADD THE SAUCE TO THE BEEF.SEPARATE DOUGH INTO BISCUITS.FORM DOUGH INTO CUPS ON THE MUFFIN TINS.SPOON THE MEAT INTO THE DOUGH CUPS.BAKE AT 400 DEGREES FOR ABOUT 10 MINUTES(OR UNTIL THE BISCUIT DOUGH LOOKS DONE).SPRINKLE THE TOPS WITH CHEESE.AND DINNER IS SERVED!

Red Velvet Cupcakes

2008-03-06T20:18:00.000-08:00

Red Velvet Cupcakes - Heaven on Earth

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Lemon Chicken with Green Beans and new potatos

2008-03-06T20:17:00.001-08:00

This is our dinner at least two nights a week. I got the recipe from Jennie several months ago and I just love it. It's easy and fairly healthy. We are having it tonight. Yum!

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!) I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

I use canned cut green beans because I love canned beans. Put I'm sure fresh or frozen would be just as good!

Coffee Punch

2008-03-06T20:16:00.001-08:00

I like to make this punch in the winter. It's really kind of like a milkshake. I'm sure at some point - I had an exact recipe but I don't like to follow recipes so feel free to adjust the measurements to your liking.

You take one box of vanilla ice cream and one box of chocolate ice cream and put in punch bowl

And then you add a little coffee. If you like coffee - you may add one or two cups. If you only like a small hint of coffee - just add a little bit.

Then add milk - I poured about 3/4 of a half gallon jug. I did use skim milk - so it's a healthy low fat drink. :-)

Then the best part - hershey's syrup. This gives it the flavor - I put in a whole bottle.

Then you just stir up

And stir

And enjoy - it's a dessert on it's own

Chicken Breast Supreme

2008-03-06T20:14:00.001-08:00

CHICKEN BREAST SUPREME

Ingredients:
4 chicken breasts
4-8 strips of bacon
16 oz sour cream
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 jar of dried beef (this is found near tuna or spam)

Wrap the chicken in bacon and put in pan

Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)

Pour mixture over chicken and bake at 350 for 1 1/2 hours

I always serve with white rice and pour the extra sauce on top. If we had company - we would add vegetables or a salad and rolls - but since it's just us - we just had this. TASTY!

Double Chocolate Gooey Butter Cake

2008-03-06T20:13:00.001-08:00

Here is the recipe for the cake I made for today's neighborhood party. It will make you want to slap your momma it's so good. ha!

1 cup butter, melted (2 sticks)
1 pkg chocolate cake mix (18.25 oz)
3 large eggs
1 pkg (8 oz) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 lb) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts (I left out the nuts on mine)

Heat oven to 350 degrees and place rack in center. Lightly butter a 13x9 inch pan. In a large bowl, stir together cake mix, 1 egg and 1/2 cup butter until combined well. Evenly pat into pan and set aside.
In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract. Beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture.
Bake until set around edges but center is a little gooey, 40 to 50 minutes.

Chicken Georgia

2008-03-06T20:11:00.000-08:00

CHICKEN GEORGIA

4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheeseMelt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Cha Cha Chicken Salad

2008-03-06T20:10:00.001-08:00

CHA CHA CHICKEN SALAD

Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds

Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
Yield
Makes 6 to 8 servings

German Chocolate Ooey-Gooey Butter Cake

2008-03-06T20:09:00.000-08:00

GERMAN CHOCOLATE OOEY-GOOEY BUTTER CAKE

1 box German chocolate cake mix
1 cup butter, melted and divided (you know if it has a cup of butter -it's good!)
1 large egg
1 8 oz pkg cream cheese softened
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweeted flaked coconut
1 cup chopped pecans

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.

Spinach Artichoke Chicken

2008-03-06T20:08:00.001-08:00

Spinach Artichoke Chicken

4 chicken breasts
1 frozen spinach/artichoke TGIF dip
¼ shredded asiago cheese (or I use parmesan)
1 tsp garlic
1 tsp creole seasoning
½ cup italiam bread crumbs
1/3 cup butter

Cut slits in each chicken. Thaw dip. Mix in garlic with dip. Stuff chickens and secure with toothpicks. Blend bread crumbs, cheese and creole seasoning. Dip breasts in melted butter and dredge in crumb mixture. Set in dish.

Artichoke sauce:
¼ cup butter
1 can artichoke hearts, chopped
1 tsp parsley
½ tsp creole seasoning
3 tsp flour
3 cup chicken stock
1 cup cream

Heat butter. Add artichokes and parsley. Saute about 3 min. Sprinkle over w/ flour. Slowly add stock and cream and any leftover dip. Bring to a boil and simmer. Season with creole seasoning. Add any of the leftover dip to sauce also. Preheat oven to 375 degrees. Pour sauce over chicken and bake for 40 minutes.

Party Food

2008-03-06T20:07:00.001-08:00

CHOCOLATE CHIP CHEESE BALL

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

DIRECTIONS

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)

B.L.T. Dip

1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt

Mix ingredients together and serve with crackers.

Strawberry Banana Pizza

2008-03-06T20:05:00.001-08:00

I had our Ladies Bible Study at my house last night and I made strawberry banana pizza. It was really good so I thought I would post the recipe. (It's just a different spin on fruit pizza).

Strawberry Banana Pizza
Spread out sugar cookie dough on a pizza pan and bake.
Mix 2 pkgs of cream cheese and 1 cup of sugar (or more if you like it sweet) and spread on cookie once cool.
Slice strawberries and bananas and spread on top and then top with cool whip.
Easy and yummy!