31 Aralık 2012 Pazartesi
Valentine's Truffles
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Valentine's Day is coming up and so far my cookie dough truffles have been a huge hit. I will be able to take order until the 7th of February. That will be the last day I can ship them. The great news is that they keep wonderfully in the fridge for a month and in the freezer for 6 months. I can make them heart shaped and decorate them how you wish. Leave a comment here or on my Julie's sweet bites Facebook page if you are interested. Prices are to the right of this blog site as well as flavors. I will also take special requests. Happy Valentine's Day!
Paula Deen's Hurry Up Chicken Pot Pie
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* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
This is sooooo easy and great for a cold night or when you need comfort food!
* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
Ingredients
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper, optional
- 1 1/2 cups instant biscuit mix
- 1 cup milk
- 1 stick melted butter
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Paula Deen's Wild Rice and Shrimp Casserole
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I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
(Photo and recipe are by Paula Deen)
I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
Ingredients
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp
, peeled and deveined
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Paula Deen's Shrimp Gumbo Bake
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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Mam-ma's Chocolate Pie
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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
27 Aralık 2012 Perşembe
Best Ever Guacamole Recipe
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Perfectly ripe avocado and tomato are essential for success. An avocado should feel heavy for its size and have an overall give when squeezed. The stem end should be even softer when pinched. When you flick off the stem nub, the color underneath should be a vibrant green. If yellow, the avocado is not ripe. If brown, it is past it's prime. Generally tomatoes sold on the vine continue to ripen so choose ones that are heavy for their size - meaning they were lucious when picked and are not so old to have dried out. A vibrant skin color and an overall give when squeezed is always best. When you smell the stem end, a really good tasting tomato will have a distinctive farm fresh aroma. I prefer the flavor of lemon in my guacamole and choose ones that are heavy, plump, and have smooth skins. A smooth skinned lemon yields more juice. If you see browning at the blossom end, that means the lemon is aging.
Makes about 3 cups
Ingredients
1/2 cup finely chopped tomato (seedy membrane discarded before cutting)
1/2 cup finely diced red or sweet white onion
1/4 cup of fresh lemon juice
optional: 1 clove garlic grated
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of ground cumin
pinch of chili powder
2-1/2 to 3 pounds of ripe avocado
Instructions
1. Into a mixing bowl, add the first 8 ingredients.
2. Cut the avocados in half, remove the pit and skin. Mash the avocado on a cutting board, using a fork. Combine with the other ingredients.
3. Taste. Add more salt, lemon juice or any of the other ingredients until your guacamole is perfect.
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| Best Ever Guacamole Recipe |
Makes about 3 cups
Ingredients
1/2 cup finely chopped tomato (seedy membrane discarded before cutting)
1/2 cup finely diced red or sweet white onion
1/4 cup of fresh lemon juice
optional: 1 clove garlic grated
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of ground cumin
pinch of chili powder
2-1/2 to 3 pounds of ripe avocado
Instructions
1. Into a mixing bowl, add the first 8 ingredients.
2. Cut the avocados in half, remove the pit and skin. Mash the avocado on a cutting board, using a fork. Combine with the other ingredients.
3. Taste. Add more salt, lemon juice or any of the other ingredients until your guacamole is perfect.
Potato Latkes Recipe Potato Pancakes Recipe
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For variety, swap in part shredded carrot, zucchini, fennel, or finely diced onion. A bit of crushed or powdered garlic can be a quite wonderful addition as long as you are careful not to burn, or do try a little minced fresh thyme or rosemary. I generally offer sour cream and applesauce as condiments, but if the pancakes are done right, no one embellishes them. I aways place the raw shredded vegetables in a clean dish towel and wring out as much liquid possible so my pancakes will be crisp. I find Idaho to be less watery than Russets, but that could be more about the difference of locally grown and freshly harvested versus imported. You can vary this recipe by adding one more egg and another tablespoon of flour. I never salt until the very end when the latkes have been moved to a rack but are still hot and then, onion salt is my favorite.
Basic Recipe
1 pound of potatoes
1 tablespoon flour or potato starch flour
1 teaspoon onion powder
zest of one lemon
1 large egg, well beaten
cooking oil
unsalted butter
onion salt
Instructions
1. Peel the potatoes or scrub the skins clean. Grate or shred. I like the long strands you get from placing the potato on its side and using the wide-hole disc of a food processor.
2. Place 1/2 to 1/3 of the potatoes at a time in a towel and wring out or pat out as much water as possible.
3. Place the potatoes in a bowl.
4. Combine the flour, onion powder and lemon zest. Add to the potatoes and toss well. I use my hand to toss.
5. Heat a Dutch oven filled with 1/2" of oil and 1 tablespoon of butter over a medium to medium high heat. Adjust the temperature to bring the oil to just below the smoking point. You can test for readiness with strand of potato.
6. Arrange a wire rack over a rimmed baking sheet pan and set aside to accept the cooked latkes.
7. Working in batches, drop the potato mixture by the 1/3 cup into the hot oil - about 4 per batch. Cook until golden brown and crisp on the bottom. Flip and cook the opposite sides until cooked through and crisp.
8. Drain on the prepared rack. Season while still hot with salt or onion salt.
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| Potato Latkes Recipe |
Basic Recipe
1 pound of potatoes
1 tablespoon flour or potato starch flour
1 teaspoon onion powder
zest of one lemon
1 large egg, well beaten
cooking oil
unsalted butter
onion salt
Instructions
1. Peel the potatoes or scrub the skins clean. Grate or shred. I like the long strands you get from placing the potato on its side and using the wide-hole disc of a food processor.
2. Place 1/2 to 1/3 of the potatoes at a time in a towel and wring out or pat out as much water as possible.
3. Place the potatoes in a bowl.
4. Combine the flour, onion powder and lemon zest. Add to the potatoes and toss well. I use my hand to toss.
5. Heat a Dutch oven filled with 1/2" of oil and 1 tablespoon of butter over a medium to medium high heat. Adjust the temperature to bring the oil to just below the smoking point. You can test for readiness with strand of potato.
6. Arrange a wire rack over a rimmed baking sheet pan and set aside to accept the cooked latkes.
7. Working in batches, drop the potato mixture by the 1/3 cup into the hot oil - about 4 per batch. Cook until golden brown and crisp on the bottom. Flip and cook the opposite sides until cooked through and crisp.
8. Drain on the prepared rack. Season while still hot with salt or onion salt.
Ham and Cheese Puff Pastry Tart Recipe
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Use this method to sandwich just about anything between slabs of thawed frozen puff pastry. Smoked ham and Swiss cheese are a classic combination and the one I'm using today because I've got left overs from a ten pound holiday ham begging for something spectacular to be done with it. All the maven cooks, like Ina and Martha, and of course, Julia, make a variation of this recipe. This is how I do it.
Makes 9 large squares or 18 smaller triangles
Ingredients
1 box of frozen puff pastry (two sheets)
all-purpose flour
2-3 tablespoons of left over Vernor's Marmalade and Mustard Glaze
8 ounces of thinly sliced left over Vernor's Marmalade and Mustard Glazed baked ham; more or less as desired
4 ounces of thinly sliced or grated Swiss cheese; more or less as desired
1 egg, well beaten
Instructions
1. Defrost the puff pastry as instructed on the package until thawed but still very cold.
2. Heat oven to 450 degrees.
3. Line a large rimmed baking sheet pan with parchment paper. You will also need a ruler.
4. Dust a large work surface with flour.
5. Unroll one sheet of the pastry and lay on the prepared work surface. Dust the top of the pastry and your rolling pin with more flour. Roll the pastry out to 10" x 13" and place in the paper-lined pan.
6. Leaving a 1" border on all sizes, spread the mustard glaze on the pastry.
7. Layer the ham and the cheese on top staying within the 1" border.
8. Brush the 1" border with a film of the beaten egg.
9. Roll out the second sheet of pastry the same as the first and fit over the bottom sheet.
10. Use the tines of a fork to press the layers of the border together. You may also choose to roll the border and finger crimp, but do take care that all is firmly sealed to insure even cooking and no leaks.
11. Brush the top of the pastry with the beaten egg.
12. Cut several small vents in the pastry with the blade of a sharp knife.
13. Bake for 20 minutes or until a deep golden brown and puffed up.
14. Allow to cool in the pan until deflated before cutting with a serrated knife.
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| Ham and Cheese Puff Pastry Tart Recipe |
Makes 9 large squares or 18 smaller triangles
Ingredients
1 box of frozen puff pastry (two sheets)
all-purpose flour
2-3 tablespoons of left over Vernor's Marmalade and Mustard Glaze
8 ounces of thinly sliced left over Vernor's Marmalade and Mustard Glazed baked ham; more or less as desired
4 ounces of thinly sliced or grated Swiss cheese; more or less as desired
1 egg, well beaten
Instructions
1. Defrost the puff pastry as instructed on the package until thawed but still very cold.
2. Heat oven to 450 degrees.
3. Line a large rimmed baking sheet pan with parchment paper. You will also need a ruler.
4. Dust a large work surface with flour.
5. Unroll one sheet of the pastry and lay on the prepared work surface. Dust the top of the pastry and your rolling pin with more flour. Roll the pastry out to 10" x 13" and place in the paper-lined pan.
6. Leaving a 1" border on all sizes, spread the mustard glaze on the pastry.
7. Layer the ham and the cheese on top staying within the 1" border.
8. Brush the 1" border with a film of the beaten egg.
9. Roll out the second sheet of pastry the same as the first and fit over the bottom sheet.
10. Use the tines of a fork to press the layers of the border together. You may also choose to roll the border and finger crimp, but do take care that all is firmly sealed to insure even cooking and no leaks.
11. Brush the top of the pastry with the beaten egg.
12. Cut several small vents in the pastry with the blade of a sharp knife.
13. Bake for 20 minutes or until a deep golden brown and puffed up.
14. Allow to cool in the pan until deflated before cutting with a serrated knife.
Mary Connealy's Lasagna
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From Mary Connealy:
"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."
Lasagna
1 lb. hamburger (browned)
Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce
Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese
Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.
Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.
Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.
A three in one collection including:
BUFFALO GAL
CLUELESS COWBOY
THE BOSSY BRIDEGROOM
BUFFALO GAL
They'll never see eye-to-eye.
Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.
When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.
CLUELESS COWBOY
American Christian Fiction Writer's Book of the Year Finalist
Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.
THE BOSSY BRIDEGROOM
Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.
Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.
They commit to building a healthy marriage but his new job as her boss slips them back into old habits.
"This one is a stand-by. It's what I take to new moms, to homes where there's been a death in the family. To people who are sick. . .and that doesn't include sick of cooking. I don't have time for all of them. Plus if you got food brought in for that, they'd have to bring it to me. Lasgna, a bag of salad, garlic toast. I take it raw. So they can freeze it. It is also very delicious. I give you permission to eat it yourself."Lasagna
1 lb. hamburger (browned)
Stir into hamburger:
1 container cottage cheese
1 jar Prego spaghetti sauce
Lay uncooked lasagna noodles in bottom of 9 x 13 pan (3 or 4 noodles).
Add layer of sauce, and layer of 1 C. mozzarella cheese
Repeat for second layer, that's all I ever make. Three layers usually runs over the pan. Sprinkle parmesan cheese on top of the last layer of mozzarella. Bake in 350 oven for 45 minutes to an hour or until cheese on top is browned. Serve with garlic bread and salad.
Use a smaller baking dish, make half-sized lasagna, then freeze extra sauce—with meat and cottage cheese in it, in the cottage cheese container for even quicker lasagna next time.
Garlic bread
Slice loaf of French bread the long way so it looks like a huge hotdog bun. Lay halves of bread side by side on a cookie sheet. Butter, sprinkle with garlic powder, sprinkle with mozzarella and/or parmesan cheese (I like both together) and bake the last fifteen minutes with the lasagna.
A three in one collection including:
BUFFALO GAL
CLUELESS COWBOY
THE BOSSY BRIDEGROOM
BUFFALO GAL
They'll never see eye-to-eye.
Buffy Lange has spent her life learning about, caring for, and protecting buffalo. She's landed the job of her dreams, managing a huge buffalo ranch in South Dakota. With stars in her eyes, she imagines all of the Midwest given over to free-ranging buffalo. To her, buffalo embody beauty, majesty, and strength. To Wyatt Shaw, however, the buffalo are a constant threat. Wyatt's ranch adjoins the Buffalo Commons and he watches in trepidation as its owner expands and rides roughshod over the local ranchers. Buffalo are wild, untamable, and dangerous. They present a hazard to man and beast.
When disaster strikes, Wyatt's worst fears are realized and Buffy can do nothing but clean up the mess. With one determined to rid the area of buffalo and the other determined to see them flourish, the dust seldom settles around these two. Will they find a common ground or are they destined to forever stand alone.
CLUELESS COWBOY
American Christian Fiction Writer's Book of the Year Finalist
Emily Johannson discovers a cranky man living in a derelict house in the woodland behind her ranch. When she orders him off, Jake Hanson tells her he bought this wreck and is planning to live there. He's filthy, starving, and furious that Emily found him. He wants to be left alone. And she would if she didn't keep needing to save his worthless life.
THE BOSSY BRIDEGROOM
Michael Davidson was a tyrant for a husband, and Jeanie was born to be a doormat.
They got along great.
Then Michael abandoned his submissive wife, just another way to be a jerk.
Michael returns a Christian and wants to heal their relationship. Jeanie is in possession of the first bit of hard won self esteem of her life, and she doesn't believe for a minute her cranky husband can change his ways.
They commit to building a healthy marriage but his new job as her boss slips them back into old habits.
Absolutely Rockin' Baked Beans
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We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
20 Aralık 2012 Perşembe
Valentine's Truffles
To contact us Click HERE
Valentine's Day is coming up and so far my cookie dough truffles have been a huge hit. I will be able to take order until the 7th of February. That will be the last day I can ship them. The great news is that they keep wonderfully in the fridge for a month and in the freezer for 6 months. I can make them heart shaped and decorate them how you wish. Leave a comment here or on my Julie's sweet bites Facebook page if you are interested. Prices are to the right of this blog site as well as flavors. I will also take special requests. Happy Valentine's Day!
Paula Deen's Hurry Up Chicken Pot Pie
To contact us Click HERE
* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
This is sooooo easy and great for a cold night or when you need comfort food!
* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
Ingredients
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper, optional
- 1 1/2 cups instant biscuit mix
- 1 cup milk
- 1 stick melted butter
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Paula Deen's Wild Rice and Shrimp Casserole
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I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
(Photo and recipe are by Paula Deen)
I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
Ingredients
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Paula Deen's Shrimp Gumbo Bake
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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Mam-ma's Chocolate Pie
To contact us Click HERE
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
16 Aralık 2012 Pazar
Paula Deen's Wild Rice and Shrimp Casserole
To contact us Click HERE
I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
(Photo and recipe are by Paula Deen)
I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
Ingredients
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Paula Deen's Shrimp Gumbo Bake
To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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