Monday, March 31, 2014

Granny Mae’s Oven Fried Chicken

  • 1/2 cup plain bread crumbs*
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Italian dressing
  • 3-4 pounds boneless, skinless chicken breasts

Preheat oven to 350.

 Lightly spray a 9x13 baking dish with cooking spray and set aside.

In a shallow bowl or pie plate, stir together bread crumbs, cheese, parsley flakes, garlic salt, and pepper.
 Pour Italian dressing into a separate shallow bowl.
Dip each chicken breast into the salad dressing to coat both sides, then dredge it in the bread crumb mixture and transfer it to a plate.
Place chicken breasts in the prepared baking dish and
 bake until they are cooked through, 30-40 minutes.

Broccoli with Homemade Cheese Sauce

  • 1 cup milk
  • 1 tablespoon cornstarch
  • 1/8 cup (1/4 stick) butter
  • 1 cup shredded cheddar cheese
  • 1+1/2 teaspoons salt (some is for the broccoli)
  • 1/4 teaspoon ground black pepper
  • 1 bag (16 ounces) broccoli florets, about two heads of broccoli
Combine milk and cornstarch in a small saucepan and
 stir together with a whisk.
 Place over medium heat and cook, stirring constantly,
 until just boiling.
Reduce heat to low and stir in the butter until melted.
 Add cheese, 1/2 teaspoon salt, and pepper and stir constantly
 until cheese is melted and sauce is smooth and fully blended.
 Cover and set aside.
Fill a medium saucepan 3/4 full with water and add the
 remaining teaspoon of salt.
 Heat over medium-high heat until it comes to a boil and then
 add the broccoli and boil until crisp tender 4-5 minutes.
Drain broccoli and place it in a serving bowl.
Pour cheese sauce over broccoli and serve warm.

French Breakfast Puffs with Fresh Strawberries

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1+1/2 cups self rising flour
  • 1/4 teaspoon nutmeg (I substitute cinnamon)
  • 1/2 cup milk
  • Topping
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) margarine or butter, melted
  • 1/2 cup sugar
Preheat the oven to 350 and grease
12-15 medium muffin cups (I just divide it among twelve).
In the bowl of an electric mixer, beat the shortening,
 1/2 cup of the sugar, and the egg thoroughly.
 Mix in the flour and nutmeg (or cinnamon as a substitute)
 alternately with the milk.
Divide batter evenly among muffin cups and
 bake for 20-25 minutes, until golden brown.
In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture.
 Serve hot.

Sunday, March 30, 2014

Easy Blackberry Dumplings

2 bags frozen blackberries

2 cups Bisquick® baking mix

1/2 cup milk

1 cup sugar, divided use

1 egg

2 tbsp. vegetable oil

1/3 cup water

       Place blackberries in large covered pot, add 1/2 cup
 sugar and 1/3 cup water and bring to a boil.
  Meantime, in a small bowl, mix Bisquick, milk, egg, oil and remaining sugar to form a dough, but not as thin as pancake dough, not as thick as biscuit dough, to be dropped from spoon.
  Into boiling berries, drop by spoonsful, spacing over top of pot. 
Reduce heat immediately to medium low and cover.
  Steam approximately 15 minutes. 
 Do not remove lid for first 15 minutes so dumplings will cook through.
  Serve topped with whipping cream, if desired.

Quick and Easy Chocolate Brownies

1/2 cup sugar

1/4 cup evaporated milk

1/4 cup butter or margarine; (1/2 stick)

8 oz. Hershey's® semi-sweet baking chocolate, broken into pieces
2 eggs

1 tsp. vanilla extract

3/4 cup all-purpose flour

1/4 tsp. each baking soda, salt

3/4 cup chopped nuts, optional

       Heat oven to 350ºF . 
 Grease 9x9" baking pan. 
 In medium saucepan, combine sugar, evaporated milk and butter. 
 Cook over medium heat, stirring constantly, until mixture boils;
 remove from heat.
  Add chocolate, stirring until melted; beat in eggs and vanilla. 
 Stir in flour, baking soda, salt and nuts, if desired, until well blended. 
 Pour into prepared pan. 
Bake 30 - 35 minutes, or until brownies just begin to pull
 away from sides of pan.
  Cool completely in pan on wire rack.
  Cut into squares.
  Makes about 16 brownies.

Saturday, March 29, 2014

Surprise Cupcakes

1 pkg. (2 layer) regular cake mix (no pudding)

1 pkg. (8 oz.)  cream cheese, softened

1/4 cup sugar

1 egg

dash salt

1 pkg. (6 oz.) semi-sweet chocolate pieces

       Heat oven 350*. 
 Prepare cake mix according to pkg.
 directions except omit 1/4 cup of water. 
 Fill paper baking cups in muffin pans 2/3 full.
  Cream cheese with sugar; beat in egg and dash salt. 
Stir in chocolate pieces. 
 Drop 1 rounded tsp. cheese mixture into each cupcake.
  Bake according to pkg. directions.
  Makes 30 cupcakes

Friday, March 28, 2014

Chicken Pot Pie


2 chicken breasts, browned, cut into pieces/sliced

1 cup each cream of chicken soup, self-rising flour, milk

1/2 cup chicken broth

veggies, defrosted (can used 1/2 bag of frozen mix - corn, carrots, peas, green beans, lima beans, 1/2 can of black-eyed peas.)

to taste:  unsalted butter or margarine

       Heat oven to 350ºF. 
 Grease a skillet or casserole.
  Brown chicken and cut into pieces or slices; place on bottom of skillet. 
 Mix broth and soup; pour over chicken. 
 Sprinkle vegetables over mixture. 
 Mix flour and milk, pour on top. 
 Place just a couple pats of butter on top. 
 Bake 1 hour, then raise temperature to 375ºF  15 minutes or so, until brown.

Corn & Winter Squash with Spinach & Bacon

9 slices  bacon, chopped

2 cups chopped onion

2-1/2 lb. butternut squash; peeled, seeded, cut into 1/3" pieces

18 oz. baby spinach leaves

16 oz. frozen corn kernels, thawed

6 tbsp. chopped fresh basil

to taste: salt and pepper

       Sauté bacon in large pot over medium heat until crisp, about 10 minutes. 
 Add onions and squash.
  Sauté until squash is almost tender, about 12 minutes.
  Add spinach and corn. 
 Toss until spinach wilts and corn is heated through, about 5 minutes. 
 Stir in basil. 
 Season with salt and pepper. 
 Transfer to a bowl and serve. 
 Makes 12 servings.

Awesome Chili

2 lb. ground chuck

1 medium onion, chopped

3 - 4 cloves garlic, minced

2 cans (15 oz. each) pinto beans, rinsed. drained

3 cans (8 oz. each) tomato sauce

1 bottle (12 oz.) dark beer

1 can (14-1/2-oz.) beef broth

1 can (6 oz.) tomato paste

1 can (4.5 oz.) chopped green chilis

2 tbsp. chili powder

1 tbsp. Worcestershire® sauce

2 tsp. ground cumin

1 - 2 tsp. ground red pepper

1 tsp. each paprika, hot sauce

garnish: pickled jalapeño pepper slices

       Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink.
  Drain well.  Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. 
 Reduce heat, simmer 3 hours or until thickened. 
 Garnish, if desired.
  Makes 13 cups.

Fluffy Hot Chocolate

8 tsp. sugar

4 tsp. baking cocoa

4 cups milk

1-1/2 cups miniature marshmallows

1 tsp. vanilla extract

       In a saucepan, combine first 4 ingredients. 
 Cook and stir over medium heat until marshmallows are melted, about 8 minutes.
  Remove from heat, stir in vanilla. 
 Ladle into mugs.

Shrimp Gumbo

2 lb. shrimp

2 tbsp. each oil, flour

3 cups okra, chopped

2 onions, chopped

2 tbsp. oil

1 can tomatoes

2 qt. (64 oz.) water

1 bay leaf

1 tsp. salt

3 cloves garlic, optional

optional: red pepper, to taste

Peel shrimp, uncooked, and devein.
  Make a dark roux of flour and oil. 
 Add shrimp to this a few minutes, stirring constantly.
  Set aside.  Smother okra and onions in oil. 
 Add tomatoes when okra is nearly cooked. 
 Then add water, bay leaf, garlic, salt and pepper.
  Add shrimp and roux.
  Cover and cook slowly 30 minutes.
  If okra is not used, add gumbo after turning off heat.
  Serve with rice. 
 Makes 6-8 servings.

Thursday, March 27, 2014

Sara Lee's Carrot Square Cake

There are times you just want a small cake, Well thiis it !!!
So good !!!
Yield: 6 servings

2 Eggs

1 ts Vanilla

6 oz Oil

1 ts Salt

1 1/2 ts Baking powder

2 ts Cinnamon

1 c Sugar

1 1/4 c All-purpose flour

1 c Carrots; grate fine

1 c Walnuts; well-chopped

1/2 c Light raisins; optional
Cream cheese icing

6 oz Cream cheese; softened

1/4 lb Butter

1 lb Powdered sugar

1 1/2 ts Orange extract

1 ts Spice island orange peel

1 tb Light corn syrup or pancake

1 tb Cornstarch or flour

Combine first 8 ingredients with electric
 mixer on medium-high.

Beat 3 minutes scraping down sides of bowl often.
 Remove beaters.

Stir in last 3 ingredients.
 Grease and flour 9" square pan.
Spread batter evenly in pan.
 Bake at 325~ about 50 minutes.
Cool in pan about 30 minutes.
 Frost with Cream Cheese Frosting and
sprinkle with additional walnuts.
 ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer.
 Add half of the sugar, increasing speed to high.

Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often.
 Resume beating adding remaining powdered sugar.
Beat smooth.
 Frost sides and top of cake.

Cheesy Meat Loaf Pie

1 can (5 ounces) evaporated milk
1/2 cup dry bread crumbs
1/2 teaspoon garlic salt
1 pound lean ground beef (90% lean)
1/3 cup ketchup
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
In a large bowl, combine the milk, bread crumbs and garlic salt.
Crumble beef over mixture and mix well.
 Press onto the bottom and 1 in.
 up the sides of a greased 9-in. pie plate.
Bake, uncovered, at 350° for 20 minutes; drain.'
 Spread with ketchup.
 Sprinkle with the cheddar cheese, oregano and Parmesan
 Bake 3-5 minutes longer or until meat is no longer pink and
a meat thermometer reads 160°.
Yield: 4 servings.


1 lb ground pork
1 lb ground beef
½ green pepper finely chopped
1 large onion finely chopped
1 cup breadcrumbs, I used Panko
½ cup milk
1 egg
1 cup of barbecue sauce
salt and pepper to taste
Preheat oven to 350 F degrees.
Mix the breadcrumbs with the milk in a big bowl.
 Add the meat and the rest of the ingredients.
 Only use about ¾ cup of the barbecue sauce.
 Mix the entire meat mixture really well.
In a loaf pan that's oiled really well, and add the meat mixture.
 Put the remainder barbecue sauce on top of the meatloaf.
Bake for about an hour or until done.
Put pan on a cookie sheet so the meatloaf doesn't dirty your oven as it cooks.

Tuesday, March 25, 2014


1 lb. ground beef
1/4 c. green pepper, chopped
1/4 c. water
1/2 env. chili seasoning
2 tbsp. onion soup mix
1 (16 oz.) yellow hominy, drained
1/2 c. shredded cheddar cheese

Brown the beef; drain. Stir in hominy, pepper, water, chili seasonings, and onion soup mix. Cook until heated through. Sprinkle cheese over it. Cover and cook until melted.


1 lb. ground beef
1 med. onion, sliced into rings
1 med. green pepper, chopped
1 clove garlic, minced
1 c. med. grain rice
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire
1/2 tsp. dry basil, crushed

In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.


1 lb. hamburger meat (lean)
3 lg. jalapenos (seeded and chopped)
1/2 lb. hot sausage
1/2 lb. stew meat
1 c. chopped onion
3/4 c. chopped bell pepper
2/3 c. chopped celery
1 can New Orleans kidney beans
3 tbsp. chili powder
1 tsp. salt
3 lg. cloves garlic, minced
1 c. French onion soup
1 can chopped green chilies
1 can tomatoes
2 cans tomato sauce
1/2 tsp. sugar
1 tbsp. cayenne
1 tsp. oregano
2 tbsp. jalapeno juice
1/4 tsp. garlic powder
3/4 tsp. Tabasco sauce
1/2 tsp. cumin
1/2 tsp. onion powder

Marinate stew meat with jalapeno juice, onion powder and garlic powder. Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powder,


2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.

KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

Monday, March 24, 2014



2 sticks butter

1 cup creamy peanut butter

1 tsp. vanilla...

1 lb. powdered sugar


Melt the butter and peanut butter

(you may use microwave).


 Stir in vanilla. Beat in powdered sugar.


 Quickly spread into a buttered 8x8-inch square

buttered dish.


 Chill to set. Cut into 64 squares.



1lb. ground beef

1 egg

1/3 cup bread crumbs

1/2tsp. black pepper...

1 tsp. salt

1/2 tsp. onion powder

1 clove garlic minced

1tsp. Worcestershire sauce

1tbsp. oil

1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour

1 cup beef broth

1/2tsp. salt

In a large bowl, mix together the ground beef,
 egg, bread crumbs, pepper, salt, onion powder,
 garlic, and Worcestershire sauce.
Form into thick patties.
Heat the oil in a large skillet over medium heat.
 Fry the patties and onion in the oil until patties are
 nicely browned.
 Remove the beef patties to a plate, and
 keep warm.

Sprinkle flour over the onions and drippings in the skillet.
 Stir in flour with a fork, scraping bits of beef off of the
bottom as you stir. Gradually mix in the beef broth.
 Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes,
 until the gravy thickens.
 Turn heat to low, return patties to the gravy, cover,
and simmer for another 15 minutes.
 Serve with a big bowl of mashed potatoes!!!!!!


2 1/2 cups Self-Rising Flour

2 cups Sugar

2 sticks Butter softened

1 3.4 oz. pkg. instant Pistachio Jell-O pudding...

1 cups Buttermilk

1 tbsp. Almond Extract

1/2 cup Ground Pistachios

4 Eggs, separated

Cream the butter, sugar, and Jell-O until fluffy.
Beat in the egg yolks on at a time until well incorporated.
 Alternately add the flour and milk, ending with the flour.
 Mix in the almond extract. Stir in ground pistachios.
 In a separate bowl whip the egg whites until stiff.
 Fold whites into batter.
Pour into a greased9x13 cake pans.
 Bake at 350 for 20 minutes.
 Allow to cool completely before icing.


2 3.4oz, instant pistachio jello pudding
2 cups cool whip thawed

2 cups milk
In a mixing bowl whisk milk and pudding together until thick.
 Fold in cool whip and mix well.
Spread on cooled cake.
You can top with chopped pistachios.

Strawberry Smoothie

8 strawberries, hulled

1/2 cup milk

1/2 cup plain yogurt

3 tablespoons sugar...

1 teaspoons vanilla

6 cubes ice, crushed

In a blender combine strawberries, milk, yogurt, sugar and vanilla.
Toss in the ice. Blend until smooth and creamy.
 Pour into glasses.

Beer Bread


3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar...

1 (12 ounce) can beer

1/2 cup melted butter

Preheat oven to 375 degrees.
In a mixing bowl combine dry ingredients and beer.
 Mix well. Pour into a greased loaf pan.
 Pour melted butter over mixture.
Bake at 375 for 1 hour.