Chicken Black Bean and Rice Casserole

                                                                                                                                                 

Found this recipe on the insert with my bill from Alabama Power.

10-oz. package yellow rice mix

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

¼ cup celery, chopped

1 Tbsp. olive oil

2 cups cubed cooked chicken

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese

1. Preheat oven to 350 degrees F. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 and 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-quart or 13x9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Carolina Biscuits

                                                                                                                                      

8 ounces cream cheese, softened

2/3 cup butter, softened
extra 1/3 cup set aside

1 cup self-rising flour, divided
extra 1/4 cup set aside

Softened butter, for brushing

Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Bake in a pre-heated 425 degree oven.

Using a metal spatula if necessary, move the biscuits to an un-greased baking sheet, placing the biscuits 1 inch apart. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

Ted’s Special Spice Mixture

                                                                                                                                     

Makes 2 tablespoons

1 ½ teaspoons coarse salt

1 teaspoon seasoned salt

1 teaspoon onion salt

1 ½ teaspoons garlic salt

1 teaspoon freshly ground black pepper

Mix together all ingredients. 

Store in an airtight container for

up to 3 months.

New Twist Sausage Balls

                                                                                                                                     

1 lb. hot or mild sausage, pinch off in small chunks

1- 8 oz. pkg. cream cheese, softened and cut into small pieces

1 1/4 cups Pioneer baking mix

1 c shredded cheese

½ of a small can french fried onions, crumbled

This is a bit different from the traditional recipe but delicious.

Beat cheeses together in food processor just until incorporated. Add small chunks of sausage, onions and baking mix. Roll into 1" balls and bake at 400 for 20-25 minutes or until lightly browned.

Pumpkin Doughnut Muffins

                                                                                                                                        

A Martha Stewart Recipe

10 tablespoons (1 1/4 stick) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour (spooned and leveled), plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

For the sugar coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan; brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.