Paula Deen's Hurry Up Chicken Pot Pie

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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

To contact us Click HERE

(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

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. :-)

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 or fish stock
• 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 mix

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.

Ace's Favorite Cheesy Dog Biscuits

To contact us Click HERE

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the
softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly
brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuits"

Paula Deen's Hurry Up Chicken Pot Pie

To contact us Click HERE

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

To contact us Click HERE

(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

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. :-)

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 or fish stock
• 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 mix

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.

Ace's Favorite Cheesy Dog Biscuits

To contact us Click HERE

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the
softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly
brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuits"

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. :-)

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 or fish stock
• 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 mix

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.

Ace's Favorite Cheesy Dog Biscuits

To contact us Click HERE

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the
softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly
brown, and firm. Makes 2 to 3 dozen, depending on size.
Yield: "24 biscuits"

Mary Connealy's Lasagna

To contact us Click HERE
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.

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.