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Misty

Banned
Dec 15, 2011
2,769
752
So easy........soooo good.

Strawberry Cream Cheese Cobbler
1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed (you can use as many strawberries as you want)
4 ounces cream cheese, cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling.

You can do this same cobbler with self rising flour. OMIT salt, baking powder and the egg.
 

Misty

Banned
Dec 15, 2011
2,769
752
Grands Chicken Pot Pie Puffs


2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each.Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
 

Misty

Banned
Dec 15, 2011
2,769
752
Root Beer Pot Roast

1 (4 lb) eye of round roast (or another you prefer)
1 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 (12 ounce) bottles root beer ( not diet)
1 (12 ounce) bottles chili sauce
1 garlic clove, minced

Directions
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.
 

Misty

Banned
Dec 15, 2011
2,769
752
LAYERED PIZZA DIP

1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
Instructions
Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
Serve warm with bagel crisps, bagel chips, crackers or toasted french bread.
 

Misty

Banned
Dec 15, 2011
2,769
752
Grilled Buffalo Chicken Breast

24oz boneless, skinless chicken breast (4- 6 oz breasts)
2 tsp salt
2 tsp pepper
1/2 cup reduced fat blue cheese dressing
1/4 cup blue cheese, crumbled
1 tbsp celery seed
1/4 cup buffalo sauce (I used Frank's Red Hot sauce)
Instructions
Preheat grill, or oven, to medium high or 350 degrees
Butterfly chicken breast, using a sharp knife cut through the middle of the breast making sure to not cut through it entirely, then lay chicken breast open
Season inside and out side of each breast with salt & pepper
In a small bowl combine blue cheese dressing, blue cheese and celery seed
Spread 1/4 of blue cheese mixture onto one side of each breast
Fold chicken back to make it look like a whole chicken breast and secure opening with a few toothpicks to ensure chicken stays together while cooking
Brush one side of the chicken with buffalo sauce
Place buffalo side of the chicken on the grill or onto a rimmed being sheet
Brush remaining buffalo sauce on second side of chicken breasts
Grill on each side for 8-10 minutes, or roast in the oven for 20-30 minutes, or until chicken is cooked through
 

Misty

Banned
Dec 15, 2011
2,769
752
Parmesan Garlic Cauliflower

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets...
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley
Directions:
Preheat oven to 450 degrees.
Grease large casserole dish.
Place olive oil and garlic in large resealable bag.
Add cauliflower and shake to mix.
Pour into prepared casserole dish.
Bake for 20 to 25 minutes, stirring halfway through.
Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.
 

Misty

Banned
Dec 15, 2011
2,769
752
Homemade CHICKEN Pot pie

1 Diced Medium Onion
1 Stick of butter
1/3 c flour
1 box of refrigerated pie shells (because Barb is lazy!)
1 small bag of frozen mixed vegetables (you can also add cooked boiled potatoes)
1/2 c milk
1 3/4 c chicken broth
2 c cooked cubed chicken breast
Salt & Pepper...

Directions:

Melt butter in pot. Add onions and cook til translucent..
Add Flour, salt and pepper..
Let cook for a few minutes slowly stirring it well!
Add milk and chicken broth combining well and stir til thick and creamy!
Remove from heat..
Add cooked chicken and vegetables

Put bottom of crush in deep dish pie pan and fill with mixture.

Top with second crust and seal edges well! Cut a few slits in top so it can vent while baking!

Bake at 425 for 30-45 minutes
 

Misty

Banned
Dec 15, 2011
2,769
752
Country Apple Fritter Bread

1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions:
Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze:
Mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.
 

Misty

Banned
Dec 15, 2011
2,769
752
Bacon-Wrapped Pineapple Shrimp

SERVINGS 4 UNITS
1 tablespoon canola oil
12 large raw shrimp, deveined
1⁄4fresh pineapple, cut into bite sized chunks drained or 1 (14 ounce) can pineapple chunks in juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise

DIRECTIONS

Heat oil in a nonstick skillet over medium-high heat.
Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple.
Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like.
Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
 

Misty

Banned
Dec 15, 2011
2,769
752
BAILEY’S IRISH CREAM MINI-CHEESECAKES
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions:

Preheat oven to 350F.

1. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

2. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms.
11260573_10207661351236459_5576658706082013495_n.jpg
 
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