Smothered Chicken

This delicious southern recipe is a family favorite at our home. 

2 tablespoons olive oil

1 tablespoon butter

pkg of chicken breasts (3-4)

salt & pepper

4 tablespoons butter

2 tablespoons flour

1 small onion, diced

1 - 2 cups chicken broth

Heat olive oil and 1 tablespoon of butter in large skillet over medium heat.  Salt and pepper chicken breasts.  Cut each breast into two pieces. 

Add chicken pieces to the hot skillet.  Let brown, then turn.  Let brown then remove from skillet to a plate.  Chicken will not be cooked all the way. 

Add 4 tablespoons of butter to skillet.  Once melted, then sprinkle flour over melted butter.  Whisk constantly for a minute. 

Add diced onion.  Cook for a couple of minutes until translucent.   Whisk in chicken broth.  Bring to a boil. 

Return chicken to skillet.  Reduce heat to bring chicken to a simmer.  Put lid on skillet and simmer until chicken is done.   

Serve with sauce.  Perfect with mashed potatoes.

Corn Casserole (Paula Deen)

1 can cream of corn

1 can corn, drained

1 box Jiffy corn muffin mix

1 cup sour cream

1/2 cup butter, melted

In a large bowl, mix all the ingredients together.   Pour into a greased casserole dish.  Bake at 350 degrees for 45 – 60 minutes.  It will be de done when its golden brown and firm in middle.

Leftover Roast Beef Sandwiches

We had leftover roast from our Sunday dinner.  I saved it in about 2 cups of the juice from the roast.  I decided to make hot Roast Beef sandwiches.  They turned out delicious.  My best yet so I thought I would write down the recipe for next time.

2 tablespoons butter

1/2 cup diced onion

1/2 bell pepper diced

1 cup sliced mushrooms

2 cups roast juice

Leftover Roast Beef (about 1 – 1  1/2 lbs), sliced and chunked

salt and pepper to taste

french sandwich rolls

butter

sliced white cheddar cheese

In a large skillet, melt 2 tablespoons of butter over medium high heat.  Add bell peppers, onions, and mushrooms to skillet and cook until tender.  About 5 minutes.  Add  juice from roast.  Add roast.  Heat until the meat is hot.  Remove from heat.

Preheat oven to Broil.  Move top rack to the highest position. 

On a baking sheet, lay out the french rolls open face style.  Butter each side.  Place under broiler until butter is melted.  Just a minute or two.

Remove bread from oven.  Scoop a generous portion of the beef mixture onto buttered bread.  Top with a slice of cheese.  Put in oven until cheese is melted and edges are brown.   Just a few minutes.  Don’t walk away, it can burn quickly.

Serve open face sandwiches while hot.  Enjoy.

Granny Dot’s Pound Cake

This recipe is a for a great moist and delicious snack cake.  It is simple to put together with only 5 ingredients. 

Ingredients:

1 box Duncan Hines yellow cake mix

1 small box vanilla instant pudding mix

1 cup milk (whole, preferably)

1 cup oil

4 large eggs

Directions:

Preheat oven to 325F.  Spray a bundt pan with Pam.   Dust with flour.

Mix cake mix, pudding mix, milk, oil and eggs in a mixer on low for 1 minute.  Stop and scrap down sides.  Then mix on medium high for 2 minutes . 

Pour batter into bundt pan and bake for 60 minutes.  Cake is done when golden brown and springs back when lightly pressed with your finger. 

Cool in pan on wire rack for 20 minutes.  Run a knife along edges, then flip cake out on stand and cool completely.

This recipe was adapted from the Cake Mix Doctor cookbook recipe for Basic Yellow Pound Cake.

Josh made the best ever apple pie this evening.  It is so delicious.  I have to share this recipe.  It is the perfect way to welcome Fall into your home.  This is a three day weekend.  Go to the store.  Bake this pie.   You will not regret it.  This is a task worth pursuing.

Best Ever Apple Pie

(recipe adapted from Southern Living)

2 1/2 lb. Granny Smith apples

2 1/4 lb Braeburn apples

1/4 cup all-purpose flour

2 tablespoon apple jelly

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup sugar

Cornmeal Crust (see recipe below)

3 tablespoon sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

Prepare cornmeal crust and chill 1 hour.

Cornmeal Crust

2 1/3 cups all purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2 inch pieces

1/4 cup chilled shortening, cut into 1/2 inch pieces

8 to 10 teaspoons of ice cold water

Stir together the first four ingredients in a large bowl.  Cut butter and shortening into the flour mixture with a pastry blender until the mixture resembles small peas.  Mound mixture on 1 side of bowl.

Drizzle 1 tablespoon water along the edge of mixture in bowl.  Using a fork, gently toss a small amount of the flour mixture into the water just until dry ingredients are moistened.  Move mixture to other side of the bowl.  Repeat process with remaining water and flour mixture.

Gently gather dough into two flat disks.  Wrap in plastic warp and chill 1 hour (no more than 24 hours).

Now on to the pie …

Preheat the oven to 425 degrees.

Peel and core apples.  Cut into 1/2 inch thick wedges.  If you have an apple slicer, it makes the job go much faster.  Place apples in large bowl.  Stir flour, jelly, lemon juice, ground cinnamon, salt and 1/3 cup sugar into the apples.  Let stand 30 minutes.  Stir occasionally. 

Place 1 cornmeal crust dough disk on lightly floured piece of wax paper.  Top with another sheet of wax paper.  Roll dough into 1/8 inch thickness (about 11 inches wide).

Remove top sheet of wax paper and gently wrap dough around rolling pin peeling the dough from the bottom wax paper.  Place rolling pin over 9 inch pie plate and gently unroll.  Gently press dough into pie plate.

Stir apple mixture.  Reserve and set aside 1 tablespoon of juice.  Spoon apple mixture into pie plate.  Pack tightly and mound in the center.  Pour remaining juices in bowl over apples. Sprinkle apples with 3 tablespoons of sugar.  Dot with butter.

Roll remaining pie dough as directed above.  Gently move dough to pie plate and cover apples.  Fold edges under sealing dough layers and crimp crust.  Brush pie crust with remaining 1 tablespoon of juices (except for edges).  Sprinkle with 1 teaspoon sugar.  Place pie on jelly roll pan.    Cut 4 to 5 slits in top of pie.

Bake at 425 degrees on lower rack for 15 minutes.  Reduce oven temp to 35o degrees and move pie to center rack. Bake 35 minutes.  Cover loosely with foil and bake 30 minutes until golden brown crust. 

Now for the hard part, place on wire rack and cool 1 1/2 to 2 hours before serving.  This will ensure your pie sets.  Enjoy.

I know this is a labor intensive recipe but I know you will love it.

Worm Cupcakes

Licorice.  Roll licorice.  This is what ended my spider cupcakes aspirations I mentioned a few days ago.  I couldn’t find licorice rolls so I decided worms were the next best thing. 

These are super easy to make.  Here is a quick tutorial.  Whip up a batch this weekend for Halloween.  The kiddos will love you forever.

Worm Cupcakes

You will need to bake chocolate cupcakes.  I used the Duncan Hines Devil’s Fudge cake mix.  It makes 24 cupcakes.  As you can see, they don’t need to be pretty.  This is for worms folks.

You will need a bag of gummy worms.  Cut the worms in half.  Grab 1/2 bag Oreo cookies.  Put cookies in a large Ziploc baggie and crush with a rolling pin or drinking cup.  

Finally, you will need chocolate icing.  This is where I beg of you to take 5 minutes to make it from scratch.  That is all it takes to make delicious chocolate buttercream icing. It doesn’t even compare to the canned icing.  I promise it is worth your time. 

If you still won’t make it from scratch, then I have to show you this …

Ghiradelli chocolate!  Oh, I know it is sinful.  The chocolate buttercream icing recipe is right on the back of the can.  Super simple.

Moving on.  Spread the frosting on a cupcake.  Icing hides all your imperfections.

Dip the iced cupcake in the crushed Oreos.

Take the cupcake’s temperature.  I am just kidding.  Dig a small hole in the cupcake and gently push in 1/2 gummy worm. 

Add another worm. Then enjoy!

Pumpkin Roll, Anyone?

Pumpkin roll is a favorite around our house during the fall.  This is a simple recipe that definitely pleases a crowd. 

Ingredients

Roll

1 cup sugar

2/3 cup of flour

3 eggs

3/4 t ground cinnamon

1/2 t baking soda

2/3 cup canned pureed pumpkin

Preheat oven to 350 degrees.

Line a jelly roll pan with foil leaving the shiny side up.  Spray foil with Pam. 

In a separate bowl, mix the flour, sugar, cinnamon, baking soda, eggs and pumpkin together until smooth.  Pour in jelly roll pan.  Spread batter to the edges of the pan.  Bake for 15 – 18 minutes or until the pumpkin roll bread bounces back when lightly touched.

Let cool on a wire rack and make the filling. 

Filling

8 oz cream cheese (softened)

3 t butter (softened)

1 cup powdered sugar

1 t vanilla

1/2 cup – 1 cup chopped pecans

Mix the cream cheese, butter, sugar and vanilla until smooth.  Add pecans and mix until incorporated.  Gently smooth the filling on the (cool to the touch) pumpkin roll bread.  

Loosen the edges from the foil with a butter knife.  Start on a short side and gently roll the pumpkin roll.  Use the foil to tuck the beginning in tight.

Roll as tight as possible.  Wrap in foil and chill for several hours then enjoy. 

 

This is a great make ahead dessert. 

More Pumpkin Please – Pumpkin Bread

I have been seeing pumpkin lattes, pumpkin pies, pumpkin everything everywhere.  I really wanted to bake pumpkin bread.  I have to admit I don’t like baking bread loaves because I always over cook them trying to make sure they are done.  So I took my pumpkin bread recipe and made pumpkin muffins.  The results were moist and delicious!

Pumpkin Bread Muffins

Ingredients

3 cups sugar

1 cup vegetable or canola oil

4 eggs

1 small can pumpkin

3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

2/3 cup water

1/2 cup chopped pecans, optional

Preheat oven to 350.  Line muffin tins with paper cups .

Mix together sugar, oil, eggs and pumpkins.  Mix flour, cinnamon, nutmeg, baking soda, and salt in separate bowl.  Incorporate flour mixture into sugar mixture alternating with water.  Stir in pecans.

Pour into pans.  Bake 20 minutes until muffins spring back when lightly touched.

Serve with butter and enjoy!

Makes 2 1/2 dozen muffins.

Cinnamon spice cake

I came across a new recipe this past month. Someone brought this simple Bundt cake to the office and it was gone within 2 hours. It was moist and delicious. It turns out it is a Paula Deen recipe. Well that explains everything.

I did not grow up eating spice cakes but I like them. They remind me of the flavor of pumpkin which is probably why I like them so much. The scream Fall. The cinnamon, sugar, pecans swirl in the middle of the cake is perfect.

Cinnamon Spice Cakeadapted from Paula Deen

Ingredients:

1/2 cup canola oil
4 eggs, beaten
1 cup sour cream
1 (4 serving) package instant vanilla pudding mix
1 (18-ounce package) spice cake mix
5 tablespoon sugar
2 teaspoon cinnamon
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 10-inch bundt pan.

In a mixing bowl, combine cake mix, instant pudding, sour cream, eggs, and vegetable oil. Beat together well.

In a separate bowl, combine sugar, cinnamon, and pecans.

Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into the pan and sprinkle with the rest of sugar mixture.

Bake 50 – 60 minutes until done. Top of cake should be firm and should bounce back when gently touched. Let cool 10 minutes on a wire rack then remove from pan. Enjoy!

Baking Cinnamon Rolls

When you have a day to burn and a desire to bake, I would recommend these cinnamon rolls.  You can give away the extras or freeze them.

Pioneer Woman’s Cinnamon Rolls (My Way)

Ingredients

• 1 quart Whole Milk
• 1 cup Canola Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 2 cups melted butter
• 2 cups Sugar
• 1/4 cup Cinnamon

FROSTING:

• 5 cups Powdered Sugar
• ½ cup Milk
• 1 teaspoon Vanilla Extract

Directions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat, remove from heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm (about 120 – 130 degrees), but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 13 to 17 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Enjoy!

You can buy Pioneer Woman’s cookbook at my favorite store if you want to see all her wonderful photos and delicious recipes.

Top Secret Chocolate Cookies

I started making this recipe last year at Christmas time. It is an absolutly delicious cookie.

by Paula Deen
Ingredients2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish

Directions
In a large bowl, add the butter and sugar and cream together with a mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
Remove to a wire rack to cool.

Slow Cooker Chicken and Dumplings

This is a go to favorite for our family during the winter. A quick favorite using the slower cooker.

Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (Campbells Healthy Request)
1 onion, finely diced
Dumplings (see recipe below)

DirectionsPlace the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover and cook on High for 4-6 hours. About 30 minutes before serving, place the dumplings in the slow cooker.


Southern Style Chicken and Dumplings
2 cups all-purpose flour
3 tablespoons shortening (if you have bacon grease, use 1 tb bacon grease & 2 tb shortening)
1 teaspoon salt
1/4 - 1 cup milk

In a medium mixing bowl, cut shortening into the flour and salt using a pastry blender or fork.

Stir in 1/4 - 1 cup milk (more if needed) to form a soft dough.  The dough will be very wet and sticky.,

Roll out dough on a floured surface, with a rolling pin, until very thin (aprrox 1/8 inch). OR If you have parchment paper, cut two large sheets of parchment paper.  Lay the first paper down on the counter then lighlty sprinkle with flour.  Place dough on floured paper.  Sprinkle top of dough lightly with flour.  Top dough with second paper.  Roll dough on top of parchment paper until very thin.  Cut into 1 inch wide strips using a pizza cutter.

Cut in 2 inch long pieces from these strips and drop into simmering broth and chicken meat.

Simmer for 20-30 minutes with the lid on and slower cooker on high until done.

Serve immediately.

Banana Crumb Muffins

I tried this recipe this week. I am have been looking for a good banana muffin recipe and boy did I find it. It is moist and the brown sugar topping really compliments the banana.

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.