KITTY'S HOP SHOP Admin
Posts : 401 Join date : 2013-07-28 Age : 68 Location : ZAVALLA TEXAS
| Subject: KITTY FAVORITE RECIPES Wed Jul 25, 2018 4:00 pm | |
| RECEIPES1. JALAPENO CORNBREAD POPPERS12 Med/Large fresh Jalapenos1 Box of Cornbread Mix (I used the Honey variety for the sweetness)1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)1 Cup Corn..fresh OR canned is just fineSlice each jalapeno down the center and carefully remove all the seeds and veins..set aside. In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar. Fill each Jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of Cheddar.Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!2.Crunchy honey garlic pork chops:And you can use chickenIngredients:6-9 pork chops (not too thick, you can use boneless pork loin)2 eggs4 Tbs water2 cups flour1 tsp. salt1 tsp. black pepper1 tsp. garlic powderCanola or vegetable oil for frying chopsGlaze:1 1/2 cups honey1/2 cup brown sugar (I added this)1/2 tsp. gingerdash of cayenne pepper (to your taste)1/2 cup soy sauce1 Tbs chopped garlic2 Tbs butterWhisk the eggs and 4 Tbs. water together in a shallow dish.Mix the flour, salt, pepper, and garlic powder in another shallow dish.Dip the chops in the flour, then over into the egg.Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.Remove from the pan to a 9"x13" baking dish.Saute the garlic a little in the butter.Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.3. SOUTHERN FRIED CORNThis easy fried corn is made with fresh corn kernels, butter, optional sugar, and seasonings. A little bacon grease can be added for more flavor.Cook Time: 20 minutesTotal Time: 20 minutesIngredients:2 cups fresh corn kernels, about 6 ears2 tablespoons butter, or use part bacon drippings1/2 teaspoon salt1/4 teaspoon freshly ground black peppersugar, optionalPreparation:In a heavy skillet, heat butter over medium-low heat until foamy. Add the fresh corn kernels; cook for 15 minutes, stirring frequently. Lower heat if necessary to keep butter from burning. Sprinkle with the salt and pepper. Taste and adjust seasoning, and add about 1 teaspoon of sugar if desired. Serves 4.4. Jalapeño Popper Dip ~ everyone will ask for your recipe!6-8 slices of bacon, diced and cooked crispy2 8-oz packages of cream cheese, soft1 cup of mayonnaise4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.1 cup of cheddar cheese, shredded1/2 cup of mozzarella cheese, shredded1/4 cup diced green onionTopping:1 cup of crushed crackers ( I used Ritz)1/2 cup parmesan cheese1/2 stick of butter, meltedPreheat oven to 350.Combine all of the ingredients into a medium bowl. Stir well.Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.Combine the topping ingredients and sprinkle all over the top of the dip.Bake the dip for 20-30 minutes or until bubbly.5.Cream Cheese Sausage Balls with Creamy Mustard Dipping SauceIngredients:1 lb. SAUSAGE, uncooked (you can use regular or hot)8 oz. CREAM CHEESE, softened1 1/4 cups BISQUICK BAKING MIX4 oz. CHEDDAR CHEESE, SHREDDEDDirections:Preheat oven to 400°.Mix all ingredients until well combined. Roll into 1 inch balls.Bake for 20-25 minutes or until golden.6.Louisiana Crawfish Casserole1 lb crawfish tail1 (10 3/4 ounce) can French onion soup 1 (10 3/4 ounce) can cream of mushroom soup 1 (10 ounce) can Rotel tomatoes & chilies1 1/2 cups uncooked rice 1/3 cup butter, melted 1/4 cup chopped bell pepper1/2 cup chopped green onion1/3 cup chopped fresh parsley1 cup chopped celerysalt and pepper 1/2 cup grated monterey jack cheese1 cup grated cheddar cheeseDirections:Mix all ingredients except cheeses and pour into a large greased casserole.Cover and bake at 350 degrees for 45 minutes.Uncover and sprinkle cheeses over casserole.Return to oven and bake for 15 minutes more.7. Coca Cola Cake1 3/4 cups sugar2 cups all-purpose flour1 teaspoon ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)1 cup butter or margarine or two sticks or 16 tablespoons1 cup coca cola (I always use regular coke and have not tried it with any other kind)3 tablespoons 100% pure cocoa1/2 cup buttermilk1 teaspoon baking soda1 1/2 cups miniature marshmallows2 eggs, beaten1 teaspoon vanilla extractCombine sugar, flour and cinnamon in a large bowl and mix well using a wire whisk. Combine butter, coca cola and cocoa in a pot on the stove and bring to a boil stirring often. Remove from heat and pour over flour mixture. Mix with a spoon. Mix buttermilk and soda together and pour into cake mixture. Add marshmallows and continue stirring.(Your marshmallows will not melt) Add in eggs and vanilla extract. Pour into a sprayed 9 x 13 inch pan and bake in preheated 350 degree oven for 30 to 35 minutes, testing for doneness. Frost.Frosting for Coca Cola Cake1/2 cup butter or margarine or 1 stick or 8 tablespoons3 tablespoon 100% pure cocoa6 tablespoons coca cola1 (1 pound) package powdered sugar ( Note: 1 pound of unsifed powdered sugar= about 4 1/4 cups. 1 lb. of sifted powdered sugar = about 4 3/4 cups. I used 4 cups of unsifted powdered sugar and it worked fine in this frosting)1 teaspoon vanilla extract1 cup pecans or nuts of your choice(Optional)Bring margarine, cocoa and coca cola to a boil on top of the stove. Remove from heat and add vanilla and powdered sugar until frosting is of spreading consistency. You can either stir in nuts or sprinkle on top of the cake. Spread over hot cake.8.Bacon Wrapped Smokies with Brown Sugar and ButterIngredients1 pound Bacon, Cut Into Thirds1 pound Smokies(small sausages)1 stick Butter2 cups Brown SugarPreheat oven to 375F.Cut the bacon into thirds and wrap each smokie.(small sausage)Place all the wrapped smokies in a single layer in a baking dish.Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.Pour the butter and brown sugar mixture on the smokies and bacon.Then take the other cup of brown sugar and sprinkle evenly over the smokies.Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them …9.Loaded Potato and Chicken Casserole2 pounds boneless chicken breasts, cubed (1")8-10 medium potatoes, cut in 1/2" cubes1/3 cup olive oil1&1/2 tsp salt1 Tbsp. black pepper1 Tbsp. paprika2 Tbsp. garlic powder6 Tbsp. hot sauceTopping:2 cups fiesta blend cheese1 cup crumbled bacon1 cup diced green onionPreheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. 10.Chicken bombs5 boneless, skinless, chicken breasts5 jalapeño peppers20 strips of bacon4 oz cream cheese, softened1 cup grated colby jack or cheddarcheesesalt and pepper to taste1 cup BBQ sauce (I look for low sugar -- always )Directions:1.) Slice chicken breasts in half WIDTHwise (Each half will make 1 ChickenBomb). Place between two pieces ofwax paper and pound to 1/4 inchthickness. *A rolling pin also does thetrick. Season each with salt a pepper.2.) Slice jalapeños in half LENGTH wiseand remove seeds, ribs, and the endwith the stem.3.) In a small bowl, mix your softenedcream cheese with your grated colbyjack.4.) Fill each jalapeño half with about 1Tbs cheese mixture. (Sometimes I usemore)5.) Place 1 jalapeño half at the end ofeach pounded breast piece. Roll overand together. *It doesn't always closethe way you think it should. No worries!The bacon will pull it all together.6.) Wrap each breast piece with 2 slicesof bacon. I do 1 at a time (obviously),and just sort of wrap tightly and tuck theends of the bacon under the strips. It allcomes together in the cooking process.I promise you do not need toothpicks!7.) Preheat your grill to 350 degrees.Cook over indirect heat for 20-25minutes; turning every 4-5 minutes.Baste chicken with BBQ sauce each timeyou turn it. Giving it one final bastingright before it's done. Chicken is readywhen it reaches an internal temp of 165degrees. If you don't have a meatthermometer, pierce chicken with afork. If juices run clear, it's done!*Makes 10 Chicken BombsTo Bake: Bake, uncovered, at 375degrees for 30 minutes. Basting withBBQ sauce a few times during cooking.Baste once again when finished, andplace under broil setting for a fewminutes so bacon can crisp completely.11.Chili Dog Chili2 pounds ground beef1/2 cup chopped onion1 1/2 cups ketchup1/4 cup white sugar1/4 cup white vinegar1/4 cup prepared yellow mustard1/2 teaspoon celery seed3/4 teaspoon Worcestershire sauce1/2 teaspoon ground black pepper3/4 teaspoon salt1 tsp of chili powderDirectionsPlace the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard and chili powder. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving12.Mexican Stuffed ShellsYield: 16 shellsIngredients1 pound ground beef (or ground turkey)1 package low-sodium taco seasoning4 ounces cream cheese16 jumbo pasta shells1 1/2 cups salsa1 cup taco sauce1 cup cheddar cheese1 cup Monterrey jack cheeseFor toppings:3 green onionsSour creamInstructionsPreheat oven to 350°.In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsaCrescent Burgers1 lb hamburger meat2 cups shredded cheddar cheesecouple drop of Worcestershire sauce1 1oz. pkt dry onion soup mix (28g) I think is the one they are talking about.1 roll of crescent rolls1 tsp pepperPreheat oven to 350*Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.These were a HUGE hit with my hubby and daughter...and super easy and fast for a quick dinner!13.14.Dr. Pepper Pulled Pork in the Slow CookerI of course will try it with Diet Dr. Pepper 2 1/2-3 lb pork butt (also known as a pork shoulder)24 oz. (2 cans) Dr. Pepper 1 medium onion, cut in quarters and then again in half2 garlic cloves, minced1 1/2 teaspoons dry ground mustard1/4 teaspoon cayenne pepper Salt and black pepper to taste1/4 cup apple cider vinegar3 tablespoons Worcestershire SauceBarbecue Sauce of choicePlace the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour. Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!15.Cracker Barrel chicken n' dumplinsIngredients:2 cups Flour½ teaspoons Baking Powder1 pinch Salt2 Tablespoons Butter1 Cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed) 2 quarts Chicken Broth3 cups Cooked ChickenPreparation Instructions:In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!16.Texas Trash Warm Bean Dip1 (8 ounce) package cream cheese, softened1 cup sour cream2 cans (16 ounces, each) refried beans1 packet taco seasoning2 cups cheddar cheese, shredded2 cups monterey jack cheese, shreddedDIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips. 17.•Cheesy Pepperoni Twist Rolls Recipe!I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination!Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fineIngredients:Frozen bread doughPepperoniMozzarella cheeseParmesan cheeseOlive oilItalian seasoning1/4 cup tomato sauce (Optional)8 slices bacon1 small to medium onion if desired diced finelyDirections:Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.cook and crumble baconRoll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.Roll up the dough starting at one edge of the square.Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).Make sure you allow your pepperoni roll to cool completely before slicing and serving it.18.Ruth Chris' Au Gratin Potatoes!!!!!Ingredients:- 3 to 4 medium russet potatoes, peeled- 1 cup heavy cream- 1/2 cup milk- 1 1/2 tablespoons flour- 1 large clove garlic, pressed- 1/4 teaspoon salt- 1/8 teaspoon pepper- 1 tablespoon butter, softened- 1 1/2 cups grated Cheddar cheese- 1 teaspoon finely chopped fresh parsleyDirections:1. Preheat oven to 400 degrees F.2. Cut the potatoes into 1/4-inch slices, then quarter each of those slices.3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.4. Coat the inside of a large baking dish with the softened butter.5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.8. Sprinkle the parsley on top and serve.19.Groundmeat Stuffed Bell Peppers6 bell peppers, cleaned & hollowed, color is your choice1 lb. ground beef, lean1/4 cup onion, diced2 tsp. Beazell's Cajun Seasoning1 Tbsp. water1 cup rice, cooked2 cups tomato sauce1 cup shredded cheddar or mozzarella cheesePreheat the oven to 400 degrees.Prepare your bell peppers by cutting off the tops and hollowing them out. Bring a large pot of water to boil. Place each pepper in the boiling water for only about 5 minutes to soften them up. Do not overcook the peppers or they will get mushy and not stand up correctly. Once they are softened slightly, immediately take them out and place them in a bowl of cold water to stop the cooking process. Set aside.Brown your lean ground meat (there shouldn't be any oil, but if you do, drain it.) Add the onions and Beazell's Cajun Seasoning and cook down until the onions are wilted. I add about a tablespoon of water while I am sweating my onions. When all liquid is cooked out and onions are wilted nicely, incorporate the rice into the ground meat. Then add your tomato sauce and mix well. Take off heat.Stand each pepper in a large baking pan. Begin spooning your ground meat mixture into each pepper. You might have a little mixture left over and I use this around the base at each pepper to help them stand. Cover your dish with tented foil and bake for approximately 15 minutes. Remove the foil and top each pepper with your shredded mozzarella cheese and bake uncovered for about 5 minutes or until cheese is melted.20.Restaurant Style SalsaIngredients:1 can (28 Ounce) Whole Tomatoes (drained)2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild¼ cups Chopped Onion1 clove Garlic, Minced1/4 teaspoon Sugar¼ teaspoon Salt3/4 cups Cilantro, finely chopped1 1/2 TB fresh lime juiceIf you like your salsa spicy throw in:1/2 to 1 Jalapeño, chopped fine1/4 tsp ground cuminInstructions:Combine all of the ingredients in a blender or food processor. Blend until you get a nice consistency. I blend mine for about 10-15 seconds. Refrigerate salsa for at least an hour. Serve with tortilla chips.21.OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!!!! YUMMMY!!! Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts: SHARE SO THIS SAVES TO YOUR TIMELINE!!!1 boneless skinless chicken breast2 tablespoons cream cheese1 tablespoon green onion, Chopped2 pieces bacon, Partially CookedDirections:Pound out Chicken breast so it is about 1/4" thick.Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.Roll CHicken breast up to conseal cream cheese.Wrap partially cooked bacon around chicken breast and secure with toothpick.Place on baking sheet and back for about 30 minutes at 375.Broil for about 5 minute to crisp bacon.22.SLOW-COOKER SALSA CHICKEN!Ingredients2 lbs. (32 oz.) chicken breasts, boneless and skinless1 cup salsa, homemade or purchased1 cup petite diced canned tomatoes (choose low-sodium)2 tbsp. taco seasoning1 cup onions, diced fine1/2 cup celery diced fine1/2 cup carrots, shredded3 tbsp. sour cream, reduced fatDirectionsPlace the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.Makes eight 1 cup servings.23.Lynn's Stuffed Jalapeños! This is my best friend's recipe that is a family favorite of ours. Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to... they are seriously that good. Ingredients:1 lb ground HOT sausage 22 jalapeños1- 8 oz block cream cheese, softened1 cup grated Parmesan cheeseDirections: Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (I always cook mine on my large bar pan). 24.Mexican Stuffed Shelly KeckIngredients1 pound ground beef (or ground turkey)1 package low-sodium taco seasoning4 ounces cream cheese16 jumbo pasta shells1 1/2 cups salsa1 cup taco sauce1 cup cheddar cheese1 cup Monterrey jack cheeseFor toppings:3 green onionsSour creamInstructionsPreheat oven to 350°.In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa. (16 shells)25. CINNAMON ROLL CAKE:3 c. flour1/4 tsp.salt1 c. sugar4 tsp. baking powder1 1/2 c. milk2 eggs2 tsp. vanilla1/2 c. butter, meltedTopping:1 c. butter, softened1 c. brown sugar2 Tbsp. flour1 Tbsp. cinnamonDirections:Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.Glaze:2 c. powdered sugar5 Tbsp. milk1 tsp. vanillaLoaded Baked Potato & Chicken Casserole Ingredients2lbs chicken breast8 potatoes1/3 cup Olive Oil1 1/2 tsp salt1 TBS fresh Ground Pepper1 TBS Paprika2 TBS Garlic Powder6 TBS Hot Sauce{Toppings}2 cups Shredded Cheese1 cup crumbled Bacon1 cup diced Green Onion4-5 boneless, skinless chicken breasts6 strips of quality bacon – cooked and crumbled2 cans cream of chicken soup2 cups shredded Monterrey Jack cheese1 box (16 ounces) dried spiral pasta1 tablespoon garlic powderSalt & pepper to taste3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb4 tablespoons butter4 tablespoons flour2 cups milk1/2 teaspoon salt1/4 teaspoon pepper1/2 lb Velveeta cheese, diced1/2 cup sharp cheddar cheese, shredded1 lb skinless smoked sausage (Eckrich is my favorite brand)1/8 teaspoon paprikaRotel Chicken Mexican Casserole3 split fryer breasts cooked and cubed1 bag of tortilla chips crushed1 can of Rotel1 can Cream of Chicken soup1 small can of chopped green chiles1 lb of Velvetta or American CheesePotato Sausage Stuffing1 pound lean pork sausage 2 potatoes, peeled and diced 1 1/2 cups chopped celery 3/4 cup diced sweet onion 3/4 cup butter 9 cups soft bread cubes 1/2 teaspoon dried thyme 1/2 teaspoon ground sage 1 teaspoon salt 1/4 teaspoon ground black pepperDirectionsPreheat oven to 350 degrees F (175 degrees C).Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.Bake stuffing in a covered casserole dish for 40 to 50 minutes.Cheese's Baked Macaroni and Cheese1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces 1 (8 ounce) package elbow macaroni 1/3 cup butter 1 small onion, chopped 3 tablespoons all-purpose flour 2 cups milk 1 (10 ounce) package sharp Cheddar cheese, cubed salt and ground black pepper to taste 1 cup dry bread crumbs, or more as neededDirectionsCook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.Mexican ChickenIngredients--2 pound boneless chicken breast1 package taco seasoningsalt to taste1 10 oz can enchilada sauce1 cup cheddar cheese, shredded6 green onions, choppedDirections--1. Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.2. Sprinkle taco seasoning and salt to taste over chicken and mix by hand.3. Saute chicken in skillet until done.4. Add enchilada sauce and stir well.5. Pour chicken mixture into greased 9 x 13 baking dish.6. Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.7. Scatter green onions over top. | |
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KITTY'S HOP SHOP Admin
Posts : 401 Join date : 2013-07-28 Age : 68 Location : ZAVALLA TEXAS
| Subject: Banana pudding Fri Aug 10, 2018 3:41 pm | |
| Old Fashioned Banana Pudding Ingredients: 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (NOT skim) 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown) 1 box vanilla wafers 1 teaspoon Vanilla extract 1 tablespoon Butter (not margarine) 4 Egg yolks (Large eggs or better)
Meringue: 4 egg whites, room temperature 5 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract
Instructions: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.
Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake until meringue browns, 12 to 15 minutes. Old | |
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