Breaded Brussels Sprouts

Breaded Brussels Sprouts

from AllRecipes.com

1 1/2 pounds Brussels sprouts

1 teaspoon salt

4 tablespoons butter, melted

4 tablespoons grated Parmesan cheese

4 tablespoons dried bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon seasoning salt

1. Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly). 
2. In a medium-size pot, cover Brussels sprouts with water, add salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. 
3. Place sprouts in a small casserole dish. Sprinkle 2 T of melted butter over the sprouts and mix well to coat. 
4. Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts. 
5. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot. 

Asparagus - Garlic and Parm Instant Pot Asparagus

1 bunch of Asparagus

3 cloves of Garlic

1 cup water

3 tbs butter

3 tbsp parm cheese

1. Place 1 cup of water and trivet in the bottom of your Instant Pot.  
2. Place Asparagus on a large piece of aluminum foil with whole cloves of garlic and butter. Curve the edges of the aluminum foil so no butter leaks out. 
3. Place your Pot on High pressure for 8 minutes for soft or 4 minutes for crispy.  
4. Do a quick release Sprinkle with Parm cheese and serve.

Braised Cabbage with Bacon

Braised Cabbage with Bacon 

•  5 thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces
  (Can substitute black pepper pastrami)
• Olive oil, if needed
• 5 cloves garlic, finely chopped
• 1 medium green cabbage, cut into 1/4-inch-thick wedges
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1-1/2 teaspoons kosher salt
• 1-1/2 tablespoons apple cider vinegar
• Kosher salt
• Freshly ground black pepper

1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. 
2. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.
3. Place the Dutch oven back over medium-high heat; add the garlic and stir. 
4. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.
5. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.
6. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

Cream Corn Like No Other

Cream Corn Like No Other

5 Stars on AllRecipes.com

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream (or half & half)
• 1 tsp salt
• 2 TBSP sugar
• 1/4 tsp freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup whole milk
• 2 TBSP all-purpose flour
• 1/4 cup freshly grated Parmesan cheese (good, but optional)

Directions

1. Put the thawed corn in a skillet over medium heat. 
2. Stir in cream, salt, sugar, pepper and butter. Stir until butter is melted.
3. Whisk together the milk and flour in a measuring cup, and stir into the corn mixture. 
4. Cook (stirring often) over medium heat until the mixture is thickened, and corn is cooked through. Video shows this taking about 4 minutes.
5. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. 

More Options

• One more step, mostly for presentation purposes - After it's done on the stove, heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with Pam. Pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. Let it sit in the oven for about 25 minutes to brown.  It makes it pretty. 
• SLOW COOKER Method:  The sauce can be a little thin, but you can make it early in the morning and place in the crock pot on low for the day, to simmer and thicken. Also if you make it a day ahead, the next day the sauce is the perfect consistency!

Corn Soufflé

Corn Soufflé

• 1 box Jiffy corn muffin mix
• 1 can whole kernel corn
• 1 can cream-style corn
• 1 stick butter
• 8 oz sour cream

1. Drain whole kernel corn.
2. Mix all ingredients together.
3. Pour into greased casserole dish.
4. Bake at 375 degrees for 30 minutes or until set.

Chocolate Pie

from Betty NesSmith

2 sticks butter, melted

2 cups sugar

1/2 cup flour

1/2 cup cocoa

4 eggs, lightly beaten

2 teaspoons vanilla

2 pie shells, partially baked

1. Preheat oven to 350 degrees.
2. Mix all & pour into pie shells.
3. Bake for 25-30 minutes.

Blueberry Cream Cheese Pie

from Bernice Casey (Granny)

2 graham cracker crusts

16 oz cream cheese, room temp!

2 cans Eagle Brand condensed milk

2/3 cup lemon juice

2 tsp vanilla

1 can drained blueberries

Beat cream cheese very well, gradually adding milk till all lumps are gone.

Mix in lemon juice & vanilla.

Carefully fold in blueberries.

Put mixture into piecrusts.

Refrigerate. Pies will thicken.

Crack - Easy Chocolate Marble Bark

from Susan Holcombe

6 squares semi-sweet chocolate

6 squares white chocolate

1 c. toasted chopped nuts 

1. Toast nuts in baking pan in 350 degree oven 7-12 minutes, stirring often.  If you try to get by without toasting the nuts, it won't be as good!!!
2. Microwave chocolates in separate bowls on HIGH 1 minute. Stir!  Then heat some more til almost melted.  Check often.  Be especially careful with the white chocolate - it can burn!!!
3. Take out & stir til completely melted.
4. Stir half of the nuts into each bowl.
5. Alternately spoon melted chocolates onto wax paper-lined tray.
6. Swirl chocolates together with knife to marbleize.
7. Refrigerate 1 hr til firm.  Break into pieces.

Chocolate Cookies

1 1/4 cups butter, softened

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. 
   
3. In a large bowl, cream together butter and sugar until smooth. 
4. 
   
5. Beat in eggs one at a time, then stir in the vanilla. 
6. 
   
7. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. 
8. 
   
9. Mix in walnuts. 
10. 
    
11. Drop by spoonfuls onto ungreased cookie sheets.
12. 
    
13. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

source:  AllRecipes.com  - Chewy Chocolate Cookies II

Pound Cake - Janie's Cream Cheese

Oh my! This is soooooo good!

• A few hours before, gather all ingredients and let them come to room temperature.
• Do not preheat oven. It’s best to put the cake into a cold oven.
• Cream sugar, cream cheese & butter. Don’t rush this step.  Add sugar in a slow stream with the mixer still running and beat until this is full and fluffy. This takes a good while, but this how you'll get a lighter cake.

3 sticks butter (room temp is best) Optional -   1 ¼ cups of butter and ¼ cup of buttermilk. Buttermilk makes cakes, muffins and breads very moist.

1 (8 oz.) package cream cheese (room temp is best)

3 cups sugar (use 2 cups if you prefer it less sweet)

• Add 1-1/2 t vanilla and beat well. 
• Add 7 large eggs, 1 at a time, beating well after each addition.  
• Stir in 3 cups sifted SWANS DOWN cake flour. Go easy. Stir just long enough to completely incorporate the flour.
• Spoon mixture into greased 10 inch tube pan. 
• Bake at 325 degrees.

Stoneware Bundt - about 1hr-15 min (a little gooey) - to 1 hr-25.  Take out of pan immediately.

Batter split between a tube pan & a loaf pan-

Tube 1:05 --- Loaf 40-47m

Sausage Balls

• 2 cups Bisquick mix
  (or 2 cups flour + 3t baking powder + 1/2 t salt - not quite as good)
  Can even use stovetop stuffing! - haven't tried that yet
  A few recommend 3 cups of flour mix.
  
• 2 cups cheese (sharp, hand-grated is best)
• 1 lb sausage, uncooked - spicy is best!!! - 

NOTE:  The cheese and sausage needs to be very flavorful.  The flour dilutes the taste.  Spicy sausage ends up almost mild.  Mild sausage gets completely lost and makes for a very bland sausage ball.  Same with the cheese.  Sharp is best.

Optional: 

• paprika, chives or onions, garlic, bell pepper, celery, splash of Worcestershire sauce, parsley garnish

1. Let ingredients sit out for an hour before mixing. Everything will mix much better!!!
2. Can prepare the night before and store ready to go in fridge.
3. Mix all ingredients. Mix sausage and flour in mixer first.  Then add cheese.
4. Shape into balls. Wear disposable gloves and do this by hand.  The warmth of your hand will warm up the sausage and the moisture will make the balls stick together better.
5. Put balls on parchment paper (easiest to remove - just put on paper towels after cooking) OR on Pam-sprayed cooking rack (less grease but harder to remove).  
6. Bake at:

450 degrees for 10-15 minutes.
375 for 18 minutes
or 350 for 25 minutes <— this is most recommended

I was able to put the entire batch on one large baking pan.

1. Can serve in a crock pot to keep them warm.
2. Can freeze the extra!!!   If Cooked: Thaw a few minutes and reheat at 350 for around 6-8 minutes. OR Can keep zip lock bags full of uncooked balls in the freezer. Freeze balls (not touching each other) on cookie sheets, and then transfer to bags. Write the cook time and temp on the outside of the bag so you don't have to hunt down the recipe.

Brunswick Stew

Simple Version

2 cans tomatoes
1 can whole kernel corn
1 can cream style corn
1 can Castleberry's BBQ Pork
1 can Castleberry’s BBQ Beef
1 can white chicken
1 onion chopped
2 Tbsp BBQ sauce


Combine all and cook slowly done.
Great crock pot meal!

-------------------------------

Hickory House Brunswick Stew

Yields 1 gallon   (I think it makes more but that’s what the recipe says) 

FOR THE SAUCE:

In a 2 1/2 quart sauce pan, over low heat, melt 1/4 cup of butter

ADD AND BLEND UNTIL SMOOTH:

3 1/2 cups Catsup

1/4 cups French’s Yellow Mustard

1/2 cup white vinegar

THEN ADD AND BLEND UNTIL SMOOTHER:

1 tablespoon chopped garlic

2 teaspoons coarse grind black pepper

1 teaspoon crushed red pepper

1 oz. Liquid Smoke

2 oz. Worcestershire sauce

2 oz. Crystal hot sauce or 1 oz. Tabasco

1 tablespoon fresh lemon juice

TO THIS MIXTURE ADD:

1/2 cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good. 

THEN THE STEW:

In a 2 gallon pot, melt: 1/4 lb of butter  (don’t complain, this is the healthy version)

ADD TO THE POT:

3 cups small diced potatoes

1 cup small diced onion

2 cans (14 1/2 oz. each) chicken broth

1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)

8 to 10 oz. smoked pork  (I used part of a honey-baked ham)

Bring to a rolling boil, stirring until potatoes are near done.

ADD:

1 (8 1/2 oz.) can early peas

2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)

The prepared sauce (from above recipe)

1 16 oz. can of baby lima beans

1/4 cup Liquid Smoke

1 (14 to 15 oz.) can creamed corn

Slow simmer for 2 hours.  (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes.  When it’s done, it’s done.  You just can’t tamper with perfection)…

Cod, Parmesan Baked

• 4 cod fillets (4 ounces each)
• 2/3 cup mayonnaise
• ¼ cup grated Parmesan cheese
• ¼ cup chopped green onions
• 1 teaspoon Worcestershire sauce  or Coconut Aminos

1. Place fillets in an 8-in. square baking dish coated with cooking spray. 
2. In a small bowl, combine the mayonnaise, Parmesan cheese, onions and Worcestershire sauce. Spoon over fillets.
3. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. 

Jambalaya

• olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 can Rotel original tomatoes, undrained
• 1 cup water
• 1 package ZATARAIN'S® Jambalaya Mix, Original (Denise W uses 1 box of original and 1 box with cheese)
• 1 pound large shrimp, peeled and deveined
• 1 package (12oz) andouille sausage, cut into 1/4-inch slices
• chicken (you could cook and shred it, but I often you canned chicken breast - you can't tell). 

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. Sautée the sausage, then brown the andouille sausage. Add chicken.  Combine all.
2. Stir in tomatoes, the amount of water listed in the boxes, and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes or so, til rice and vegetables are tender, stirring occasionally.
3. Add deveined/tail off shrimp last. Cover and cook 10 minutes longer or just until shrimp turn pink and remove from heat. Let stand 5 minutes

Cranberry Pork Roast

1 (2-½  pound) boneless rolled pork loin roast 

(can be frozen)

1 (16 oz) can jellied cranberry sauce

¼ cup sugar

½  cup cranberry juice (or OJ)

1 t dry mustard

¼  t ground cloves

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

2 T cornstarch

2 T cold water

salt to taste

Slow Cooker:

1. Place pork roast in a slow cooker. 
2. In a med bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. 
3. Cover and cook on low for 6-8 hours.
4. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
5. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

In the Oven:  at 350 for 45 minutes   or  at 325 for 1 to 1-½ hours

Really good with mashed potatoes.

MY NOTES:  

JC loved this.  I did not follow the recipe.  I used 1/2 loin, 1 can whole cranberries, orange juice and nothing else.  I cooked it in the crock pot til it was pretty much falling apart.

Chicken Pot Pie

From Judy!

Cut up chicken. Place in bottom of casserole dish.

• 1 chicken breast, cooked 

Cover with steamed vegetables.

• Assorted steamed vegetables (carrots, peas?, potatoes, green beans, etc) 

Mix soup and broth & soup together & pour on top.

• 1 can Cream of Chicken soup 
• 1/2 c. chicken broth 
• 1 cup milk 

Cut in flour & butter (like you’re making biscuits). Mix in milk. Pour flour mixture over casserole.

• 1 ½ c. self-rising flour 
• 1 stick butter, softened 
• 1 ½ c. milk (or 1 cup kefir + ½ cup milk) 

Instead of self rising flour, you can use:

1 ½ cups all purpose flour

1 ½ tsp baking powder

¾ tsp salt

Bake at 350 degrees for 1 hour until brown.

Here's a photo of one Judy made.  I love the baking dish she used!

Chicken Breasts Parmesan

SLOW COOKER VERSION:  (Best Way!)

Put chicken breasts in foil-lined crock pot.

Smear with mayo.

Sprinkle with Panko bread crumbs (Italian)

Cook on High for 3-4 hours. 

Turn to LOW for another few hours.

LAST HOUR: Top with Parmesan.

OVEN VERSION:

Mix: 

• 2 cups bread crumbs
• ¾ cup Parmesan cheese
• 1 cup parsley, chopped
• garlic powder
• salt  

Melt 1 c butter.

Dip chicken breasts in butter, coating well.

Dip in bread crumb mixture.

Place coated chicken in foil-lined roasting pan. Do not overlap.

Drizzle remaining butter and bread crumb mixture on top.  If you don’t use enough butter, it will be dry. 

Bake at 350 degrees for 1 hour. Make sure pan is not too close to bottom heat.