Category: RECIPES

CHICKEN CORN CHOWDER – CROCK POT STYLE

CHICKEN CORN CHOWDER – CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.

water

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE

The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE
PIE
1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

  • Preheat oven to 350°.
  • On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
  • In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
  • Pour into crust.
  • Bake 45 minutes.

STREUSEL
1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

  • In a small bowl combine the flour, brown sugar and walnuts.
  • Cut in butter pieces until crumbly.
  • Add in pineapple pieces and raisins mixing until well coated and distributed.
  • Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
  • Lay a piece of foil over top gently to prevent burning.
  • Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
  • Cool on wire rack.
  • Refrigerate leftovers.

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter, melted

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP aka WINTER SOUP updated

Years ago my niece “renamed” or “nicknamed” my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accessible

BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

CHERRY PINEAPPLE BUNDT CAKE

CHERRY PINEAPPLE BUNDT CAKE adapted from Sweet Peas Kitchen

This Cherry Almond Bundt Cake is a refreshing dessert cake full of flavor that lends its beauty to any backyard BBQ or church social, but is also great for holiday buffet tables with the perfect slices of bundt style cake.

CAKE
1 ½ cups unsalted butter, room temperature
3 cups sugar
5 LARGE eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
2 teaspoons QUALITY PURE pineapple extract
1 cup COMSTOCK cherries (save the rest of the can for garnish at the end)

  • Preheat the oven to 325°.
  • Generously grease and flour bundt pan proper.
  • Sift together the flour, baking powder and salt in a mixing bowl. Set aside.
  • Pour the cherries into a strainer to drain the glaze from the cherries into a large bowl. Keep the glaze. The glaze will be thick and take some time to drain. Shake the colander periodically or move the cherries around with a large spoon to separate them from the glaze.

  • In a large bowl or stand mixer cream the butter until smooth.
  • Add the sugar and continue beating it until it’s light and fluffy.
  • Add the almond extract, mixing until incorporated.
  • Add the eggs ONE AT A TIME making sure each one is mixed before adding the next egg.
  • Gradually alternate dry ingredients and milk, beating until incorporated after each addition.
  • Pour 1/2 of your batter into the prepared bundt pan.
  • Add 3/4 cup of the cherries to the batter and swirl them into the batter.
  • Spread a VERY THIN layer of the glaze on top.
  • Add the remaining batter followed by the remaining cherries and another VERY THIN layer of glaze.
  • Cover the bundt pan with aluminum foil.
  • Bake for 65-70 minutes. The sides of the cake should be slightly pulling away from the pan and a cake tester should come out clean.
  • Remove from oven and cool at least 10-15 minutes on a wire rack. The pan should be lukewarm, but cool to the touch.
  • Invert bundt pan and tap on several sides with a table knife to release the cake onto the wire rack. Let cool completely before glazing.

GLAZE
4 ounces cream cheese, softened
2 cups powdered sugar
6 teaspoons heavy whipping cream or milk
¼ teaspoon QUALITY almond extract
1/4 teaspoon salt

  • Place the cream cheese in the microwave for 20-30 seconds, to soften.
  • In a medium-sized bowl, add the cream cheese, and powdered sugar, stir to combine.
  • Add the heavy cream, almond extract and salt and continue to stir until it thickens.
  • Drizzle the glaze over the cake.
  • Garnish with sliced almonds

GARNISH

  • Use remaining Comstock sherries around the edge of the bundt cake before serving. To make it even more decadent you can add a fudge drizzle over the cherries or the whole cake!

Store in an airtight container for up to a week. This cake freezes exceptionally well IF it is frozen soon after baking. Be sure to wrap it at least twice and place in a large ziplock bag to prevent it from drying out or freezer burn. If you wrap it well, it will taste just like a fresh cake after thawing.

FLAVOR VARIATIONS

  • Pineapple – Make it with crushed canned pineapple instead. It is an entirely different flavor that is scrumptious.
  • COMSTOCK – just about any pie filling flavor lends itself to this cake, but I especially like the Berry medley, peaches or sour cherries.

SLOW COOKER CHICKEN & DUMPLINGS

SLOW COOKER CHICKEN & DUMPLINGS
CHICKEN
2 tablespoons butter
1 tablespoon avocado oil
2 pounds boneless, skinless chicken breasts
3 carrots, peeled and cut into 1/2 slices
2 stalks celery, chopped
1 LARGE shallot, sliced thin
3-4 cloves garlic, minced
1 tablespoon FRESH chopped thyme
5 cups chicken broth
1/4 cup flour
1 cup half and half, at room temperature
2 tablespoons cream sherry
FRESH ground sea salt and black pepper

  • Melt butter and oil in a large skillet.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken pieces on each side.
  • Transfer chicken to slow cooker.
  • Arrange carrots, celery, shallots and garlic over chicken breasts.
  • Pour chicken broth over everything.
  • Cook on low 3 hours.
  • Remove chicken pieces and shred with 2 forks.
  • In a medium bowl combine the flour with the half and half.
  • Stir half and half mixture into the crockpot.
  • Recover and increase heat to high.
  • Return chicken to slow cooker.
  • Stir in sherry and thyme.
  • Recover and cook 15-20 minutes while preparing the dumplings.

DUMPLINGS
1 1/8 cup all purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
FRESH ground sea salt & black pepper
3 tablespoons butter, melted, but cooled
1/3 cup buttermilk, at room temperature
2 tablespoons FRESH minced parsley

  • Whisk together the flour, cornmeal, baking soda, baking powder and black pepper.
  • Stir in melted butter, buttermilk and parsley.
  • Season with salt as necessary.
  • Drop dumplings rustically by tablespoons in a ring around the slow cooker.
  • Recover and cook on high another 20-30 minutes or until the dumplings are fluffy and fully cooked through.
  • Break apart dumplings gently and stir chicken before serving.

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.

CHEESY STUFFED CHICKEN

CHEESY STUFFED CHICKEN
4 boneless, skinless chicken breasts
2 slices Provolone cheese
1/3 cup drained roasted red peppers, diced
1 slice crisp bacon per chicken breast, broken in half
FRESH ground sea salt and black pepper
2 eggs, beaten
1 cup Italian bread crumbs
1/4 cup WONDRA flour
2 tablespoons butter, melted
4-6 tablespoons of shredded Mozzarella cheese

  • Preheat oven to 425°.
  • Coat baking sheet with foil and non-stick cooking spray.
  • Using a sharp knife, cut a pocket about 2-2 1/2 inches in the side of each chicken breast.
  • Fill the pocket with a slice of cheese, bacon pieces and peppers.
  • Secure the pocket with toothpicks, kitchen twine or silicone bands.
  • Sprinkle each breast with FRESH ground sea salt and black pepper.
  • Dredge each breast in Wondra flour.
  • Dip each breast in the egg and then the Panko crumbs.
  • Place breasts on baking sheet.
  • Drizzle with melted butter.
  • Sprinkle each breast with a tablespoon of mozzarella cheese.
  • Bake 20 minutes until browned and chicken is cooked through.
  • Remove toothpicks, twine or silicone bands before serving.

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024

CHOCOCHIP RAISIN OATMEAL COOKIES

CHOCOCHIP RAISIN OATMEAL COOKIES
1/2 cups (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 Cup granulated sugar
2 LARGE Eggs
1 teaspoon QUALITY vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick OR old fashioned)
1 1/4 cups semi sweet chocolate chips
1 cup raisins or raisins
1/2 cup crushed walnuts

  • Preheat oven to 350°.
  • In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  • Add eggs and vanilla; beat well.
  • Add combined flour, baking soda, baking powder, cinnamon and salt; mix well.
  • Add oats and mix well.
  • Add chocolate chips and mix well.
  • Fold in raisins and mix well.
  • Drop dough by rounded tablespoonfuls onto foil lined ungreased cookie sheets.
  • Bake 10-12 minutes or until light golden brown.
  • Cool 5 minutes on cookie sheets.
  • Remove to wire rack.
  • Cool completely.
  • Store tightly covered.

VARIATION 

Bar Cookies – 24 bars

  • Press dough onto bottom of ungreased 13 x 9-inch baking pan.
  • Bake 30 to 35 minutes or until light golden brown.
  • Cool completely in pan on wire rack.
  • Cut into bars.
  • Store tightly covered.