Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Wednesday, March 30, 2011

Shortbread Yum Yums

                                                                                               




1 pgk. Lorna Doon cookies
1 jar Nutella
white chocolate for dipping

Place a small amount of Nutella in between two Lorna Doon cookies. Melt chocolate according to package directions. Dip in white chocolate and let set. These are easy and delicious!

Friday, March 25, 2011

MiMi's Crockpot Cajun Meat Loaf

                                                                                         




1 lb ground turkey
1 lb ground pork
1 egg, beaten
1 env dry onion soup
2 T Cajun seasoning
1/3 c heavy cream
1/2 oatmeal
1/2 ketchup
1/2 t salt
2 T Worcestershire

Mix well. Line crock with foil. Place meatloaf in and spread until even. Top with 1/3 cup more of ketchup. Cook on high for 4 hrs. When meatloaf is almost done,with about an hour left, add another 1/3 ketchup on top.

Monday, March 21, 2011

GMA Award Winning Crock Pot Meatloaf









Thanks Miss Gail Farber!
Meatloaf
2 beaten eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
1 tsp salt
2 Tbsp onions, grated
1/2 tsp. ground sage
1 1/2 lb. ground meat (I use 1/3 lb. ground pork, 2/3 lb. ground beef.
Sometimes I use 1/3 lb. ground veal and just 1/3 lb. ground beef.)

Sauce
1/4 c. Ketchup
2 Tbsp brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg

Cooking Directions

Put loaf in Crock-Pot on low 5-6 hours (Longer is OK.)
Pour sauce over meat in the last 15 minutes on high.


Friday, March 11, 2011

Cranberry White Chocolate Pecan Oatmeal Cookies

                                                                                                                 





Thanks Aggie's Kitchen! These were yummy!
Recipe from Confessions of a Wannabe Wonder Woman
These cookies are not overly sweet. You can not just eat one!!!




3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
Drop by rounded teaspoonfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Sausage & Cheese Grits Casserole

 
 
 
 
 
 
                                                                                                                                                  
 
 
 
 
 
 
 
 
 
adapted from myrecipes.com 
Thank you Stephanie! This dish is great! I made it yesterday and it was a hit!

2 pounds sausage (regular or hot) 
4 cups water 
1 1/4 cups quick-cooking grits, uncooked 
4 cups (1 pound) shredded sharp Cheddar cheese 
1 cup milk (I was bad, I used 3/4c heavy cream)
1/2 tsp dried thyme 
2 tsp garlic powder 
4 large eggs, lightly beaten 
Paprika 

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired. Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Wednesday, March 9, 2011

Crispy Salted Oatmeal White Chocolate Cookies

                                                                                                                      





Adapted from Cook’s Illustrated by Smittenkitchen.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Optional (1 c chopped pecans)

6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon flaky sea salt (for sprinkling on top)

1. Preheat oven to 350 degrees, put parchment paper in pan for easy cookie release. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using finger, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Bare Naked Brisket recipe

                                                                                                                    






Thanks to David for posting and thanks to Chris Lilly for the recipe!

10-14 servings

2 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
4 garlic cloves, minced
1 whole beef brisket (10-12 pounds)


In a small bowl, combine the seasoning ingredients and mix well. Smear the entire brisket with the paste until evenly coated.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 225 degrees, place the beef brisket on the void side of the grill and close the lid. Cook for 8-10 hours until the internal temperature of the brisket reaches 185-190 degrees.
Remove the brisket to a pan and cover. Let the meat rest in the pan covered for 1 hour. Slice the brisket across the grain and serve.

Saturday, March 5, 2011

Chicken Buffalo Dip

                                                                                                                                            






1 8-ounce package cream cheese
2 cups rotisserie chicken ,shredded or chopped
1/2 cup buffalo wing sauce, recommended brand Texas Pete
2 tablespoons butter, melted (optional)
1/2 cup blue cheese or ranch dressing
1/4 to 1/2 cup shredded mozzarella, cheddar or white cheddar cheese

Melt cheese and add all other ingredients. Serve warm with taco chips, fritos, crackers, flat bread or vegetable sticks.

Friday, March 4, 2011

Chicken Fettuccine Alfredo

                                                                                                                        







Fresh pasta (I use Angel hair but fettuccine is fine)
1/2 Rotisserie chicken, shredded
3 T chopped sun-dried tomatoes
1 onion diced
1/2 bell pepper diced
1 t diced garlic
1 T olive oil (saute onion, bell peppers, and garlic)
1 c whole milk
1 c heavy cream
1 t pepper
1 t salt
1/2 to 1 c parmesan reggiano

Saute onions, peppers and garlic in oil in a large skillet. Shredd chicken and add to onion mixture. Add salt and pepper.Add sun-dried tomatoes. Add milk ,cream and cheese. Cook until thickened. Prepare pasta by bringing salted water to boil. Remove pot from heat. Add pasta to hot water. The pasta will be done in 5 minutes. Add cooked, drained pasta to chicken mixture.

Thursday, March 3, 2011

Southwestern Chicken

                                                                                                 







Thanks Lainey!

1 teaspoon chili powder                                                                          
1 teaspoon ground cumin
1/4 teaspoon salt
4 small boneless skinless chicken breasts
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup prepared salsa
1 tablespoon Dijon mustard
1 cup monterey jack cheese or 1 cup monterey jack pepper cheese, shredded 
2 tablespoons chopped green onions or 2 tablespoons cilantro




Sprinkle chili powder, cumin and salt over chicken.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken over.
Combine salsa and mustard; spoon over and around chicken.
Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
Sprinkle cheese and onion (or cilantro) over chicken.
Continue cooking 1-2 minutes or until cheese is melted.