Another Southern Fried Chicken

 

 

1 quart (4 cups) buttermilk

2 tablespoons hot sauce

2 chickens (about 2  1/2 pounds each)  each cut into 8 pieces

Canola oil

2 cups flour

1 tablespoon each: granulated or powdered garlic, paprika, onion powder

1 1/2 teaspoons each: seasoned salt, pepper

Combine the buttermilk and hot sauce in a large bowl or divide equally in food storage bags. Add chicken pieces. Refrigerate at least  8 hours.

Heat about 3 inches of oil in a large cast iron skillet over medium high heat to about 375 degrees. (Oil will be ready when a small amount of flour sizzles when added to the oil.)

Combine flour, granulated garlic, paprika, salt and pepper  in a shallow pan; add 3 to 4 chicken pieces to the flour; dredging chicken pieces liberally, patting to remove any excess flour.

 

 Add the chicken to the hot oil. Cook, turning once, until golden brown and cooked through, about 20 minutes

 

. Remove the chicken from oil with a slotted spoon.

 

 Drain on paper towels. Keep warm while frying remaining pieces.

 

 

Steak & Tomato-Basil Pasta

6 beef tenderloin steaks or 3 boneless beef top loin steaks,
cut 1-inch thick

1 pound uncooked penne or mostaccioli pasta

1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves

1/4 cup freshly grated Romano or Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

1 cup chopped onion

3 large cloves garlic, crushed

6 cups chopped plum tomatoes (approximately 3 3/4 pounds)

1 teaspoon granulated sugar

3/4 teaspoon salt

1/4 teaspoon pepper

1. Cook pasta according to package directions; keep warm.

2. Meanwhile in large saucepan or Dutch oven, heat
oil over medium heat until. Add onion and garlic; cook and stir until tender.

Add remaining sauce ingredients. Bring to a boil;
reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.

3. Place beefsteaks on grid over medium, ash-covered coals.

Grill steaks, uncovered, 13 to 15 minutes
(15 to 18 minutes for top loin steaks)
for medium rare to medium doneness, turning once.

Season with salt and pepper. Trim fat from steaks.

(Cut top loin steaks crosswise in half).

4. Combine tomato sauce, basil, cheese and pasta; toss to coat.

Serve  with pasta.

 

 

CROCK POT APPLE GLAZED PORK ROAST

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub roast with salt and pepper.

Brown pork roast under broiler to
remove excess fat; drain well.

Core and quarter apples.

Place apple quarters in bottom of crock pot.

Place roast on top of apples.

Combine apple juice, brown sugar, and ginger.

Spoon over top surface of roast, moistening well.

Cover and cook on Low for 10-12 hours, until done

EMPADA (Chicken mini pies)

4 cups all-purpose flour

 

2 boneless chicken breast

 

12 oz margarine

 

½ cup green olives (chopped)

 

3 eggs

 

½ cup heart of palms chopped

 

1 teaspoon baking powder

 

2 tablespoon all-purpose flour

 

3 teaspoon cold water

 

1 chopped onion

 

1 teaspoon baking powder

 

1 tablespoon oil

 

3 teaspoon cold water

 

2 tablespoon tomato paste

 

Salt

 

salt and 1 egg yolk

 

 

Crust: Save the egg white of just one egg. Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl. Mix all ingredients vigorously with the fingers for about 10 minutes or until it becomes dough while holding the bowl with the other hand. Add the spoons of cold water to the mixture to reach the dough consistency. Do not knead the dough; just squeeze it with your fingers until mixed. Pat dough into a ball and let it rest while you prepare the filling.



Filling: Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.

Remove cooked chicken and save the broth. Finely chop chicken breast and place it in a saucepan. Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour. Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.

ASSEMBLE:

Take small amounts of dough and press against the mold to line it up to a bit over the edge.

Fill the mold with chicken. Make a small lid with the dough and cover the mold. Press the lid borders against the mold to seal the line crust with the cover and cut the excess off. Brush top of pies with egg yolk.



BAKE: Preheat oven to 375 °F. Bake for about 25 minutes of until top becomes golden brown. Let it cool and release from molds.

I don't have the molds, I roll the dough out on a floured surface and use a veggie can ( like green beans come in ), cut out both ends of the can, wash good in hot soapy water, then dry good, use a pair of pliers and mash the rough plsces out so you don't cut yourself on the tin. Flour like you would a cookie cutter and flatten the circle of dough out with the palm of your hand. put a small amount of filling on one side and fold it over..take water on your finger and moisten the edge of the dough,now you have a half moon shaped meat pie :) , use a fork to seal the edges..

Chiles Rellenos ( MY FAVORITE )

 

2 C. oil

1/2 tsp. marjoram

8 poblano peppers

3 C. grated Manchego, Chihuahua, Gouda or farmer's cheese

5 eggs, separated

4 small tomatoes or 2 large tomatoes

salt to taste

1 1/2 C. water

1 1/2 C. flour

 

Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely. Allow them to cool. Once cooled, peel, slit the chili lengtwise and remove the seeds and veins, leaving the top and core intact. Set aside.

Simmer the tomatoes in 1 1/2 C. water until very soft, then transfer tomatoes to a blender and blend until smooth adding salt to taste. Set aside.

Stuff peppers with cheese, sprinkle them with salt, seal the slit with a wooden toothpick (plastic ones will melt during frying) and dredge them in flour.

Beat the egg whites until stiff peaks form, then add the salt and the egg yolks and beat for two minutes more. Heat the oil in a frying pan.

Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, then drain them on paper towels.

Serve them drenched in the tomato sauce with refried beans on the side.

I prefer a cheese sauce over them.. OMG SO GOOD !!!

Grilled Mahi Mahi

5 pounds skinned, deboned mahi mahi, cut into chunks

 

3/4 (4.5 ounce) jar bottled minced garlic

 

1/2 cup butter, diced

 

1 large onion, diced

 

1 1/2 lemons, juiced

 

1/2 cup dry white wine

 

1 1/2 (10 ounce) cans diced tomatoes with green chile peppers

 

salt and pepper to taste

Preheat grill for high heat.

Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat.

 

 Distribute butter evenly throughout pan.

 

Spread onions over fish.

 

Pour the lemon juice, wine, and diced tomatoes

with green chile peppers over the fish.

 

Season with salt and pepper. Tightly cover pan with aluminum foil.

Place pan on the grill grate, and cook fish 35 minutes,

 or until easily flaked with a fork.

 

 Sprinkle with cheese before serving, if you want too.

APPLE PANCAKES

2 Granny Smith apples, peeled, cored,and sliced
1 cup Flour
1 cup Milk
6 Eggs
1 tsp Vanilla
1/4 tsp Salt
1/4 tsp Nutmeg
2 tbs Butter
In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg.

 

 Set mixture aside.

 

 Heat oven to 475*.

 

. In cast iron skillet for 5 minutes, add 2 tablespoons butter.

 

 After butter melts, add sliced apples and fry 2 to 3 minutes.

 

 Pour mixture over apples. Bake at 475 degrees for 15 minutes.

 

Reduce heat to 425* for 8 to 10 minutes.

 

 Sprinkle with powdered sugar.

 

 Cut in wedges.

 

 Serve with syrup or jam

Cherry - Pecan Dump Cake

1 can crushed pineapple, with juice

1 can cherry pie filling

¾ cup chopped nuts I use pecans

1 box yellow cake mix (dry

1 stick butter (I use salted

Use a 9×12-inch pan, ungreased.

 

Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter,cut into small pat's and remaining pecans.

 

Bake about 25 minutes @ 350* or until golden brown on top.

Great while warm with, cool whip or vanilla ice cream.

 

Some people leave the pecans in halves, I like to chop them up a little...

CrockpotMac and Cheese

8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded MILD  Cheddar Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in crock pot that has
been sprayed with nonstick cooking spray.

Add the remaining ingredients, all except 1 cup
of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese
and then cover and cook on low setting for
5 to 6 hours on low or until the mixture is firm
and golden around the edges.

 

 Do not remove
the cover or stir until it has finished cooking.

OMG It is so so good !!!

Red Beans and Rice

1 pound red beans, soaked overnight

1 medium onion, chopped

7 cloves of garlic, chopped

1 rib celery, chopped

1 bell pepper, seeded and chopped

2 tablespoons tabasco sauce

2 bay leaves

salt and pepper to taste

1 pound smoked sausage cut into 1 inch pieces

Cooked Rice

Drain the beans.  Put them in a large heavy pot and add 3 quarts of
fresh water.  Cover and simmer for one hour.

.  Watch that the water does not boil down too far.  The
beans must be covered with water at all times.  Add the rest of the
ingredients, except for the rice.  Add more water to cover if needed.
Simmer for 1 to 1 1/2 hours or until the liquid has thickened, I take my potato masher or whisk and push thru the beans 4 or 5 times, breaking them up a little, that helps them get thicker but you want juice too so you can soak them p in cornbread.. Yummm  Just watch them, you'll know when they are done..
Serve over rice.

" NOTE "

If I don't have smoked sausage I use bacon cut up and sauted in the pot I am cooking the beens in, I do about 6 or 8 slices, BUT DO NOT POUR THE GREASE OFF.. That flavors the beans.. Sometimes I use pork jowl, ham  or even a package of porkchops, just throw them in the pot thern add beans and all.

 

I always add a jalapeno or 2 also.. :)

Cornbread Southern Style

1 cup finely ground cornmeal

 

1 cup plain flour

 

2 teaspoons baking powder

 

1/2 teaspoon baking soda

 

1 tablespoon sugar

 

1/2 teaspoon salt

 

2 eggs, beaten

 

2/3 cup buttermilk

 

2/3 cup whole milk

 

2 tablespoons +extra to grease pan unsalted butter

 

Preheat oven to 425*- Bake for 20 to 25 minutes or until golden brown and done.

 

 

Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.

 

Combine the dry ingredients in a large bowl, mix well.

 

 Combine the wet ingredients in a separate bowl and whisk well.

 

Make a well (hole) in the middle of the dry ingredients.

 

Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not overmix.

 

Spoon the batter into a hot pan greased well. I use a cast iron skillet, cast iron cornbread stick pan or muffin tins, delicious any shape you make em !!!ut use what you have :)

 

Turn onto a wire rack to cool slightly.

 

 Serve warm.

Chili Con Queso

8 ounces Velvetta Cheese
4 ounces cream cheese
3 tablespoons butter
1 can green chiles (4.5 oz) -- chopped
1 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper -- to taste
1/2 cup milk

Combine all ingredients in a sauce pan and cook over medium heat until cheeses have melted. Serve with tortilla chips or over enchiladas.

 

Makes about 2 cups

Beef Short Ribs with Onion Gravy

3 to 4 pounds beef short ribs, cut in serving-size pieces

1 teaspoon salt

1/8 teaspoon pepper

3 cups sliced onions

1/2 cup water

3 tablespoons sugar

3 tablespoons flour

2 tablespoons vinegar

salt and pepper to taste

 

Trim ribs. In a Dutch oven brown ribs on all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup sliced onions and 1/2 cup water. Cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed. Transfer ribs to heated platter; keep hot. Pour pan juices into a 2-cup measure. Skim off fat and return 2 tablespoons of the fat to pan. Add water to juices to measure 2 cups.

Cook and stir sugar into reserved fat until browned. Add remaining 2 cups of onions; cook, stirring constantly, until onions are tender. Blend in flour; stir in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until mixture is thickened and bubbling. Season to taste with salt and pepper; serve with the hot ribs.
Short ribs recipe serves 6.

Cream Cheese Bread

This is awesome.. Your gonna love it !

Pumpkin Bread

2 cups canned pumpkin

3 eggs

1 egg whites

1 1/2 cups flour

1/2 cup white sugar

3/4 cup brown sugar

1 t baking soda

2 t pumpkin pie spice


Cream Cheese filling

8 oz reduced fat cream cheese (softened slightly)

4 tbsp sugar

1 egg

2 tsp flour

1 tsp vanilla

Preheat oven to 350*

Prepare 2 9x5 loaf pans or 8 mini loaf pans with nonstick spray


Bread Layers


In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth

In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice

Slowly add the dry ingredients into the wet mixing until just smooth, set aside


Cream Cheese Layers


In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth


Bread Assembly


Pour in half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan

Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon

Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Let cool for about 10-15 minutes and then remove from the pans

RED VELVET CHEESECAKE

Thanks for easy recipes :)

 

 

CHEESECAKE:...

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:

2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:

2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

VEGETARIAN LASAGNA

24 oz. tomato sauce (3 small cans)
1 green pepper, chopped
4 green onions, sliced
8 oz. soy-based cream cheese at room temperature
1 cup soy-based sour cream
Soy-based mozzarella cheese ( 1-2 lbs) grated
Basil, oregano, garlic powder, salt & pepper (to taste)
8 oz package lasagna noodles
1 red onion, sliced
1/2 lb sliced mushrooms
Spinach - 1 box frozen or fresh Cabbage leaves
Other vegetables can include: Sliced green, red  or yellow pepper rings, Zucchini or other squash sliced, Carrot slices, Green beans, Eggplant slices - whatever  you you like..

In a saucepan combine the tomato sauce and the green pepper, chopped. Stir in dash of garlic powder, salt & pepper. Add basil & oregano to taste. Simmer, covered, for 1 hour. (I taste the sauce after ~15 minutes to see if I need to add any more spices.)

In a separate bowl, combine imitation cream cheese, sour cream & chopped green onions.

Cook the red onion slices & mushrooms in a small amount of margarine.

Cook noodles, drain & rinse to keep them from sticking together.

Spray a large baking dish with a non-stick spray. Arrange 1 layer of noodles, 1/3 of sauce, 1/2 of imitation cream cheese mixture, mushrooms, onions, sliced veggies, fresh or defrosted frozen spinach leaves, cabbage leaves, 1/3 of grated mozzarella. Repeat this layering & end with noodles, sauce & mozzarella. Bake at 350* for 25 - 30 minutes. I put a layer of aluminum foil lightly over the top after around 15 min so that it doesn't get too brown to fast.

Homemade CREAM OF CHICKEN SOUP

1 cup cooked, chopped chicken
3 cups chicken stock
1 cup milk
chopped onion, amount depends on how much you like onions
2 Tbs butter

2-3 Tbs flour
salt and pepper to taste

Saute onion in butter, add flour. Stir until bubbly, add chicken, cook for one minute. Add broth and milk, cook until hot throughout (do not boil) and serve while hot.
**you can also add garlic and other spices such as thyme and basil if you want too..

---

BERRY SMOOTHIE

1 1/2 cups cranberry juice
1/2 crushed ice (5-6 ice cubes)
1 large scoop raspberry sherbet
1/2 cup blueberries
1/2 cup raspberries
5-6 large strawberries

Make sure all the fruits are frozen. I start with a little and keep adding to keep from ruining my blender. Makes 1 tall glass (about 32 oz.)

REALLY FAST-N-EASY SALAD

1 large ripe tomato, diced
1/4 cup onion, diced
3-4 cups lettuce  torn to bite-size pieces

salt & pepper to taste, it really needs a little salt..

Combine diced tomato and onion, using as much natural juice as possible. Stir in salt and pepper. Add a little water, if tomato is dry. Let mixture rest at room temp for 15 minutes to half an hour.
When ready to serve, add lettuce, toss and enjoy. The salt draws out the juice, the flavors merge and make their own 'dressing.' No other is needed. Great with chicken, steak, or pork. Does not keep well. Low calorie, no fat, tastes awesome!

EASY BUTTERMILK PIE

When my son asks for a pie, it is always Buttermilk or Pecan.. I love making them both, so easy...AND great for the holidays when things are so busy... Enjoy!

2 cups sugar
1/2 cup butter, softened
3 rounded tablespoons all purpose flour
3 eggs, beaten
l cup buttermilk
1-1/4 teaspoon vanilla extract
Dash nutmeg(or more)
1 (9-inch) unbaked pie shell

Cream together sugar and butter. Add flour and eggs; beat well. Add buttermilk and flavorings. Pour into an unbaked 9" pie shell. Bake at 350 degees for 45 to 50 minutes, or until top is lightly browned.

Hot Orange Spice Tea

 

 

One of my favorite beverages, especially in the winter,

 

I use this recipe

 

because it is the one my mother used in the 60's..

 

1 Cup Instant Tea (unsweetened)

 

2 Cups Tang

 

1 Cup Lemonade Mix (Countrytime, etc)

1/2 tsp Ground Cloves

1 tsp Ground Cinnamon

 

Combine all dry ingredients in a bowl or large sealing bag; mix well.

 

Serve 2 TBS mix in a mug of hot water. Mmmmmm, good!

Some people use lemon flavored tea mix instead of individual tea and

 lemonade mix, but I like it this way better...

Makes wonderful gifts for friends and neighbors at the holidays...

Dreamscicle Cake

 

Take a box of Orange supreme cake mix, mix it as it says, put it in a 13x9 pan and baking it.  Poke holes into it, and get a package of orange jello, take 1/2 cup hot water and mix up the jello and add 1/2 cup cold water.  Take some sort of baster syringe,anything you can put the jello into the cake with. and put the jello into the holes in the cake.  Let it sit in the refridge for about 2 hours, then take a tub of cool whip and get a pack of instant vanilla pudding.  Make the pudding like it says for pies and then stir in the cool whip and then put that on the cake as the icing.

 

You can also do this with lemon cake mix with lime jello or strawberry cake mix with strawberry jello. 

Vegetable Beef Soup

 

Nothing like a good bowl of hot steaming soup on a cold day !

 

1/2 -1 pound leftover roast, cubed
1 medium onion, chopped
1 clove garlic, minced
16oz. can tomatoes, stewed  or ro-tel tomatoes for a little heat
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen whole corn kernels
16 ounces frozen mixed vegetables

1 cup water
1 teaspoon salt and pepper to taste

 

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the beef, tomatoes, salt, pepper, water and the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste.

 

I serve with crackers or cornbread!

EASY STEAK CROCKPOT

1 sm Round steak

1 cn Cream of mushroom soup

3/4 cn Water

 

1 pk Dry onion soup mix

Few potatoes

Peel and cut potatoes in quarters.

 

Place on bottom of pot.

 

Cut meat In medium size pieces.

 

 Place on top of potatoes. Add onion soup mix.

Pour mushroom soup over the top and add water. Cover and cook on LOW

For 6 hours.

 

 Makes great gravy

Reese's Peanut Butter Cup Cake

 

YES IT IS AS GOOD AS IT SOUNDS!

 

It is a very sweet cake

 

1 - 18.25 ounce chocolate cake mix

 

Heat oven to directions on box -

 

Make cake mix according to package directions for a 2 layer cake

 

Cool completely

 

Frosting:

 

1 1/3 pounds sifted powdered sugar

 

1 tsp vanilla

 

4-8 Tbsp Milk - depending on your liking for spreading consistency

 

2 Tbsp Crisco

 

1/3-1/2 c creamy peanut butter

 

6 Reese's Peanut Butter Cups - chopped into chunks

 

Beat sugar, vanilla, crisco, milk and peanut butter until it reaches desired consistency. Frost bottom layer and sprinkle with chopped candy - add top layer and frost top and sides - sprinkle with chopped candy.

 

Frosting consistency depends on personal taste - you can add more milk or less

This will satisfy your sweet tooth!

 

The original recipe called for 2 pounds of powdered sugar - but that made way too much frosting - so i cut it down by a third and I had plenty of frosting for the cake. I did not cut my layers in half as I felt the cake was already plenty sweet!

Sausage Balls

2 cups biscuit baking mix

 

1 (1 pound) package hot pork sausage

 

1 cup shredded Cheddar cheese

 

Combine all ingredients with a wooden spoon or your hands. Shape into balls. Place on jelly roll pan and bake at 350 degrees for 20 minutes. These freeze well.

Pecan Bites

1 (8 ounce) package cream cheese, softened

 

1/4 pound Blue cheese

 

80 pecan halves

 

Several hours before serving, mix cream cheese and Blue cheese in mixer, beat until creamy. Cover and refrigerate. Shape into 40 balls and press a pecan on both sides of ball. Refrigerate until ready to serve.

German Apple cake

 

German Apple cake

 

2 eggs

1 cup vegetable oil

2 cups white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

 

1 teaspoon baking soda

4 cups apples - peeled, cored and diced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one

 

 9x13 inch cake pan.

In a mixing bowl; beat oil and eggs with an electric mixer until creamy.

 

Add the sugar and vanilla and beat well.

Combine the flour salt, baking soda, and ground cinnamon together in a

 

bowl. Slowly add this mixture to the egg mixture and mix until combined.

 

 The batter will be very thick. 

Fold in the apples by hand using a wooden spoon. Spread batter into

 

 the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake

 

tests done. Let cake cool on a wire rack. 

Once cake is cool serve with a dusting of confectioners' sugar, caramel

 

 or with a Cream Cheese Frosting.

 

Cathead Bizkits and Tomato Gravy

 

• 5 tablespoons warm bacon drippings
• 5 tablespoons unsalted butter, melted
• 3 1/2 cups self-rising soft-wheat flour
• 1 1/3 cups buttermilk, at room temperature
• Parchment paper
•  
• Tomato Gravy

1. 1. Preheat oven to 375°. Stir together bacon drippings and butter.
2. 2. Place flour in a large bowl. Stir in drippings mixture and buttermilk,  stirring just until a dough forms.
3. 3. Turn dough out onto a well-floured surface. Knead twice. Divide dough  into 8 equal portions. Pat each portion into a 31⁄2-inch round bizkits (about 3⁄4 inch thick). Arrange 2 inches apart on a parchment paper-lined baking sheet.
4. 4. Bake at 375° for 30 minutes or until tops are very lightly browned. Meanwhile, prepare Tomato Gravy. Serve bizkiits immediately with Tomato Gravy.

Apple Pie

1/4 c Packed light brown sugar

1/4 c Granulated sugar

1 tb All-purpose flour

1 ts Lemon zest; grated

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

6 md Apple; prepared as directed

1 c Raisins

1 Pie crust (9 inch)

1 lg Egg; beaten

1 ts Granulated sugar

Preheat oven to 425 F.

1. Spray a 9-inch deep-dish pie plate with vegetable cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples.
Add apples to sugar mixture; stir until coated.
Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling.
Trim edges, pressing against edge of pan.

Using a sharp knife, cut steam vents in piecrust.

To glaze, lightly brush piecrust with beaten egg.

Sprinkle with sugar.

5. Bake until piecrust is golden brown,
about 35 to 40 minutes.

Place on wire rack and cool for 30 minutes.

Serve warm with Ice Cream, of course.

Pasta Salad

6 ounces rotini or shell macaroni Salted water Oregano Dressing (recipe follows) 2 cups fresh spinach, torn 1 cup each chopped tomato and blanched pea pods 1/4 cup natural California pistachios, chopped Black pepper Freshly grated Parmesan cheese 1. Cook rotini in boiling, salted water according to package directions; drain. 2. Marinate hot rotini in Oregano Dressing; cool at room temperature. 3. Combine with spinach, tomato, pea pods, pistachios and black pepper to taste. Sprinkle with Parmesan cheese. Oregano Dressing: Combine 1/4 cup each oil and red wine vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic powder.  Makes 1/2 cup. Makes 8 servings.

CROCK POT BARBECUE CHICKEN

 

1 Chicken, cut up and skin removed

1 cup ketchup

3/4 cup brown sugar

3 tablespoons Worcestershire sauce

Place chicken in crock pot.

Combine remaining ingredients

and pour over chicken.

Cook 4 hours on high or 8-10 hours on low.

Delicious!

Upside Down Apple Pie

3-4 large Granny Smith apples

1  tbsp butter

3 tbsp sugar

One sheet puff pastry dough

Splash of warm rum

Vanilla ice cream (optional)

Peel 3 to 4 Granny Smith apples and slice.

Melt butter in saucepan (2 tbsp)
with a few tbsp. of sugar.

Arrange apples around deep saut'e pan;
arrange in circular pattern,
place apples overlapping each other
and then add a few slices to
the middle of pan.

When finished, this will be the top of your torte.

Drizzle butter/sugar mixture over top of apples.

Cook on medium heat until apples start
to get soft and the butter/sugar mixture
begins to caramelize.

Remove apples from stove and then bake in oven,
uncovered for 10 minutes at 425 degrees.

Remove from oven and put one sheet
of rolled-out puff pastry dough on top,
cutting edges and then tucking
them under the apples around edge.

Bake in oven for 20 minutes at 425 degrees.

Remove from oven and place large
serving plate on top and flip over.

Drizzle warm rum over the top
and serve each piece
with a scoop of vanilla ice cream.

Serves 8

CROCK POT BAYOU GUMBO

 3 tablespoons Pillsbury Best All Purpose Flour

 3 tablespoons oil

 1/2 pound smoked sausage, cut into 1/2 inch slices

 2 cups frozen cut okra

 1 large onion, chopped

 1 large green bell pepper, chopped

 3 garlic cloves, minced

 1/4 teaspoon ground red pepper (cayenne)

 1/4 teaspoon pepper

 1 (14.5 ounce) can diced tomatoes, undrained

 1 (12-ounce) package frozen

shelled deveined cooked medium shrimp, rinsed

 1 1/2 cups uncooked regular

long-grain white rice

 3 cups water

In small saucepan, combine flour and oil;
mix well.

Cook, stirring constantly, over
medium-high heat for 5 minutes.

Reduce heat to medium;
cook, stirring constantly, about 10 minutes
or until mixture turns reddish brown.

Place flour-oil mixture in
3 1/2 to 4 quart Slow Cooker.

Stir in all remaining ingredients
except shrimp, rice and water.

Cover; cook on low setting for 7-9 hours.

When ready to serve,
cook rice in water as directed on package.

Meanwhile, add shrimp to gumbo mixture
in slow cooker/Crock Pot; mix well.

Cover; cook on low setting
for additional 20 minutes.

Serve gumbo over rice.

Makes 6 servings.

BEAN SALAD

1 cup Sugar

1/2 teaspoon Salt

1 cup Vinegar

16 ounces Green beans, can -- drained

16 ounces Yellow beans, can -- drained

16 ounces Lima beans, can -- drained

16 ounces Garbanzo beans, can -- drained

16 ounces Red kidney beans -- drained

1 each Green pepper -- slivered

4 each Celery -- sliced

3 each Onions, medium -- sliced thin

Combine sugar,
salt vinegar in pan,
bring to boil for 1 min.

 

Cool.

Toss all other ingredients
together and pour the vinegar mixture over
them.

 

 Marinate for 24 hrs
in refrigerator, stirring occasionally.

Baked Fried Chicken

{Baked Fried Chicken}
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So yo...u get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!
If you want to save this recipe for later, 'Share' it and it will store in your photo album

Oh So Good Key Lime Pie

1 T Unflavored gelatin (1 env.)

 

1/2 c Sugar

1/4 t Salt

4 ea Egg yolks

1/2 c Lime juice

1/4 c Water

1 t Grated lime peel

1 x Few drops green food color

4 ea Egg whites

1/2 c Sugar

1 c Heavy cream, whipped

1 ea 9-in baked pastry shell

1 x Pistachio nuts, chopped

1 x Lime slices for garnish

1 x Heavy cream, whipped, to top

Thoroughly mix gelatin,
1/2 cup sugar,
and salt in saucepan.

Beat together
egg yolks, lime juice, and water;
stir into gelatin mixture.

Cook and stir over medium heat
just till mixture comes to boiling.

Remove from heat;
stir in grated peel.

Add food coloring sparingly
to tint pale green.

Chill, stirring occasionally,

until the mixture mounds slightly when
dropped from a spoon.

Beat egg whites till soft peaks form;
gradually add 1/2 c sugar,
beating to stiff peaks.

Fold gelatin mixture into egg whites.

Fold in whipped cream.

Pile into cooled baked pastry shell.

Chill till firm.

Spread with more whipped cream;
edge with grated lime peel.

Sprinkle chopped pistachio nuts in center.

Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.

Slow Cooker Delight

 

2-3 lbs. boneless chuck, cut into 1 inch cubes

1/2 c. flour

1/4 c. butter

1 onion, sliced, chopped

1 tsp. salt

1/8 tsp. pepper

1 clove garlic, minced

2 c. beer , your choice as too brand

1/4 c. flour

Coat beef cubes with the 1/2 cup flour.

Brown in melted butter. Drain off excess fat.

In crock pot, combine browned meat
with onion, salt, pepper, garlic and beer.

Cover and cook on low 5-7 hours

until meat is tender.

Turn control to high.

Dissolve remaining 1/4 cup flour in small amount of water.

Stir into meat mixture,
cook on high 30-40 minutes.

Serve with rice and salad.

A1 Sauce

 

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender

till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate

to use within 90 days.

Mexican Chicken Salad

Dressing:

1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt and pepper

Chicken Mixture:

1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounces) package frozen corn
1 cup chopped plum tomatoes
1 (15ounces) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped

Salad:

1 package mixed salad green
2 avocados, peeled and chopped
2 cups Monterey Jack cheese
3 cups slightly crushed blue corn chips
1 cup sour cream
1 jar thick & chunky salsa

1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.

3. Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes.

4. Combined cooked chicken, corn tomatoes, black beans, onions
and red peppers in a large bowl.

5. Stir in dressing.

6. Chill at least 1 hour.

7. When ready to eat, combine chicken mixture with lettuce.

8. Serve along with avocados, cheese,
tortilla chips, sour cream and salsa

Streusel Peach Pie - with Almond

2 c flour
3/4 ts Salt
10 tb butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs


Combine 1 cup flour and 1/2 ts. salt.

Cut in 4 tb. of butter and the shortening

until mixture resembles coarse meal with a few pea-sized

pieces remaining. Sprinkle in 3 to 4 tb ice water,

a tablespoon at a time, until dough just comes together.

Gather into a disk. Wrap and chill at least

30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar,

1/4 ts. salt, and 1/4 ts. nutmeg.

Cut in remaining 6 tb. of

butter until crumbly. Stir in almonds.

Chill. On a lightly floured work surface,

roll out chilled pie pastry to fit a 9" pie pan.

Fit pastry into pan. Trim and flute edges. Chill.

Heat oven to 475. Grate 1 ts. of lemon zest from the lemon

and squeeze 1 tb. of juice. Peel peaches and slice.

Combine with remaining 2/3 cup brown sugar,

remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch

and almond extract. Sprinkle bread crumbs

over bottom of pie shell and fill with peach mixture.

Sprinkle almond crumb mixture on top. Bake 15 minutes.

Reduce temperature to 350. Continue baking until top is browned

and fruit juices are bubbling,

50 to 55 minutes.

Cool completely before cutting.

Low-Calorie Buttermilk Dressing

2 cups Lowfat cottage cheese

1 cup Buttermilk

1 tablespoon Red wine vinegar

2 tablespoons Parsley -- chopped

10 milliliters Garlic -- chopped

1/4 teaspoon Salt

In blender or food processor,

mix cottage cheese until smooth.

Add remaining ingredients and blend.

Makes about 3 cups dressing for green salads.

Will keep in refrigerator for 2 weeks.

16 BEAN SOUP -CROCK POT

-

-1 package 16 Bean Soup

3 bay leaves

1 tablespoon crushed oregano

2 cans no-fat chicken stock

Additional water to cover

3 stalks celery chopped

3 carrots diced

1 large onion chopped

3 cloves garlic sliced

1 pound turkey Italian sausage sliced

2 cans stewed (or diced) tomatoes

-------------------------------------

Combine first 5 ingredients

(liquid should cover mixture by 1"-2")

in Crock Pot Cook on high for 2 hours

Add remaining ingredients and shift cooker

to low and cook for additional 3 hours For more

zing, add cayenne or crushed red pepper

when adding second set of ingredients.

Serve as complete meal or over rice.

Freezes well.

Basic Biscuits and Gravy ( Ms. Phyllis )

Biscuit dough:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425 *).

In a large bowl, whisk together the flour, baking powder, salt, and sugar. 

Cut in the shortening until the mixture resembles coarse meal.

 

 Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. 

Pat or roll dough out to 1 inch thick. 

Cut biscuits with a large cutter or juice glass dipped in flour. Repeat

 

until all dough is used. 

Brush off the excess flour, and place biscuits onto an ungreased baking

 

 sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Gravy:

1 (12 ounce) package maple flavored sausage

3 tablespoons butter

1/4 cup all-purpose flour

3 cups whole milk

salt and pepper to taste


Place sausage in a large, deep skillet. 

Cook over medium-high heat until evenly brown. 

Remove sausage with a slotted spoon, leaving the drippings in the pan. 

Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. 

Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. 

Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Always a start to a great day !

Slow Cooker - CHICKEN CORDON BLEU

4-6 chicken breasts

4-6 pieces of ham

4-6 slices of swiss cheese or mozzerella

1 can cream of mushroom soup

(can use any cream soup)

1/4 c. milk

Put ham and cheese on chicken that has been pounded out pretty thin.

Roll up and secure with a toothpick.

Place chicken in crock pot so it looks

Do not lay it on top of each other.. lay it kinds in a trianle.

Layer the rest on top.

Mix soup and milk.

Pour over top of chicken.

Cover and cook on low for 4 hours

or until chicken is no longer pink.

Serve over noodles , it makes its own sauce.

Autumn Fruit Salad

2 red delicious apples,wash, core and slice into bite size

1 sliced bananas, slice into bite size rounds

1 Granny Smith apple,wash, core and slice into bite size

2 Bartlett pears, wash, core and slice into bite size

1/2 pound red grapes, cut in half

1/2 cup almond,pecans or walnuts, toasted

1 cup vanilla yogurt

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1 tablespoon apple cider

Combine fruits and almonds in salad bowl.

Mix yogurt with spices and cider.

Pour over fruit salad and stir to coat fruits evenly.

Chill.

Pumpkin Pie

 

With the holidays getting close I thought it would be good to start adding holiday recipes to the blog.. Hope it helps ...

 

 

For The CRUST

1/2 c Gingersnap crumbs;
1/2 c Graham cracker crumbs;
2 tb Liquid margarine;
Vegetable cookin spray

For The FILLING

1 Egg
2 Egg whites;
16 oz (1 cn) pumpkin;
1/4 c Sugar;
2 tb Molasses; (blackstrap or -mild
1 ts Ground cinnamon;
1/2 ts Nutmeg;
12 oz Evaporated skim milk;

Heat oven to 350*

.
Mix the gingersnap and graham cracker
crumbs together with the margarine.

Light coat a nonstick 10" pie pan with
with nonstick spray.

Press crumb mixture into
bottom of pie pan and bake
for 7 minutes.

(Crust will be partially baked.)
Let cool on a wire rack.

Leave oven on.

PIE

Mix together all until well blended.

Pour mixture into the partially baked pie crust

. Bake for 40 to 50 minutes

more, or until center of pie does

not jiggle when you put on oven mitt and

gently shake the pan.

Let pie cool on a wire rack.

Carefully cut 10 wedges

and serve

CROCK POT COUNTRY CAPTAIN CHICKEN BREASTS

 

The distinctive combination of curry, ginger,
and fruit gives this classic Southern dish its character.

2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Salt
Chopped parsley

-Quarter, core, and dice unpeeled apples.

In a 4-quart or larger electric slow cooker,
combine apples, onion, bell pepper,
garlic, currants, curry powder, ginger,
and red pepper; stir in tomatoes.

Rinse chicken and pat dry;
then arrange, overlapping pieces slightly,
on top of tomato mixture.

Pour in broth.

Cover and cook at low setting
until chicken is very tender when pierced (6 to 7 hours).

-Carefully lift chicken to a warm plate,
cover lightly,
and keep warm in a 200 degree oven.

Stir rice into cooking liquid.

Increase cooker heat setting to high;
cover and cook, stirring once or twice,
until rice is almost tender
to bite (30 to 35 minutes).

Stir in shrimp,
cover and cook until shrimp
are opaque in center;
cut to test (about 10 more minutes).

-Meanwhile, toast almonds in a small
nonstick frying pan over medium heat
until golden brown (5 to 8 minutes),
stirring occasionally.

Set aside.

-To serve, season rice mixture
to taste with salt.

Mound in a warm serving dish;
arrange chicken on top.

Sprinkle with parsley and almonds.

Makes 6 servings.

GARLIC & LEMON CHICKEN

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
(bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 400*.

Coat a large baking dish or cast-iron skillet
with 1 tablespoon of the olive oil.

Arrange the lemon slices in a single layer
in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil,
lemon juice, garlic, salt, and pepper;
add the green beans and toss to coat.

Using a slotted spoon or tongs, remove the green beans
and arrange them on top of the lemon slices.

Add the potatoes to the same olive-oil mixture
and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes
along the inside edge of the dish or skillet
on top of the green beans.

Place the chicken in the same bowl
with the olive-oil mixture and coat thoroughly.

Place the chicken, skin-side up, in the dish or skillet.

Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes.

Remove the chicken from the dish or skillet.

Place the beans and potatoes back in oven
for 10 minutes more or until the potatoes are tender.

Place a chicken breast on each of 4 serving plates;
divide the green beans and potatoes equally.

Serve warm.

HERO SANDWICH

 

3/4 lb. ground beef
1/3 c. evaporated milk
1/4 c. ground cracker crumbs (bread)
1 egg
1/4 c. chopped onion
1 tsp. prepared mustard
1/8 tsp. pepper
3/4 tsp. salt
1 c. grated cheese

Mix together and bake at 350 degrees
for 40 minutes.

Wrap in foil and spread on buns or bread.

 

I love my bread always toasted for my snadwiches, but it is your choice.. If you do, always spread butter on the out side so it gets nice and golden.. Yummm

 

REUBEN SANDWICH

 

8 slices pumpernickel or rye  bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can well drained sauerkraut
2 tbsp. Thousand Island dressing
4 sliced Swiss cheese

Toast bread and arrange four slices on paper plates.

Top each slice with corned beef, then sauerkraut,
salad dressing, and cheese.

Top with other slices of bread.

Cook uncovered 3 to 3 1/2 minutes, On a iron skillet or I use a griddle, be sure to butter the outter bread so it browns nicely..

or until cheese is melted.

Serve immediately.

HOE DOWN SANDWICHES

4 hard-cooked eggs, chopped
3/4 c. ham, chopped
16 slices bread, white, whole wheat, your choice
16 cheese slices
1/4 c. celery, chopped
1/4 c. dill pickle, chopped
Salad dressing or mayo
Margarine

Combine eggs, ham, celery, pickle
and enough salad dressing or mayo to moisten.

Mix lightly.

For each sandwich,

cover slice of bread with cheese,
egg mixture and second slice of cheese
and second slice of bread.

Spread bread with margarine.

Place sandwich on cookie sheet.

Broil on each side until golden brown
and cheese melts.

Makes 8 sandwiches.

 

I brown it on the griddle or in a sl\killet sometime.. What ever you want to use is fine...

SUGAR - FREE CRANBERRY RELISH

 

2 c. cranberries
2 apples
1 c. orange juice

Grind together the cranberries and apples,
using a sweet apple.

 

 (May also use blender).

Add orange juice, chopped nuts and sweetener to taste.

Refrigerate overnight before using.

Diabetic Popovers

 

1 c Flour
1/2 ts Salt
2 Eggs
1 c Skim milk

Sift flour and salt together; set aside.

Beat eggs and skim milk; add to
flour. Beat until smooth and creamy.

Pour into heated greased muffin tins,
filling half full or less.

Bake at 375* for 50 minutes,
or until popovers
are golden brown and sound hollow.

DO NOT OPEN OVEN FOR FIRST 40 MINUTES.

DIABETIC HEALTH COOKIES

 

1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. artificial sweetener
(such as sweet n low)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts

Boil raisins, dates,
and apples in water for 3 minutes.

Add shortening to melt,
then cool and add rest
of ingredients with the nuts last.

Mix well.
Drop by teaspoons onto cookie sheet.

Bake at 350* for 10 to 12 minutes.

Store in refrigerator in an airtight container.

DIABETIC LOW SODIUM POUND CAKE

2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans

    Pre-heat oven to 300*

 

Sift flour and soda together.

Add oil, liquid sweetener
and mix well until light.

Beat in eggs.

Add rest of ingredients.

Beat until well mixed.

Pour into loaf pan.

Bake at 350 degrees for 25 minutes