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Wednesday, September 4, 2013

Chicken And Asparagus Pie

So life has been hectic lately. Carson is finally on day shift and off at nights, so that means we will be cooking again. It was just so hard to cook with us on opposite shifts. Lots of new ideas and great food will be coming your way!

Chicken and Asparagus Pie

3 tablespoons butter
1/2 cup chopped onions
2 tablespoons all purpose flour
1 cup half and half
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cubed cooked chicken breast
1 9oz box of frozen asparagus cuts thawed and drained
1/2 cup sliced fresh mushrooms
3 tablespoons dry white wine
1 8oz can refrigerated crescent rolls

1. Heat oven to 350. In a 2 qt sauce pan, melt the butter over meduim heat. Cook the onions in the butter, stirring ocasionaly until they are tender. Stir in flour and cook until mixture is smooth and bubbly. Gradualy add half and half, salt, and pepper. Heat until boiling, stirring consantly until mixture is thick. Reamove from heat and stir in Chicken, Asparagus, Mushrooms, and Wine. 

2. Seperate cressent roll dough into 8 triangles. Place dough in an ungreased 9 inch glass or ceramic pie plate in a spoke wheel pattern, with narrow tips extending about 3 inches over rim of plate. Press dough in bottom and up sides to form a crust. Spoon chicken mixture evenly over the dough. Bring tips of dough over filling to meet in the middle. Do not over lap dough. 

3. Bake for 25 to 30 minutes or until golden brown. 

4. Serve and enjoy! 

As always, Happy Eatting!

Tuesday, April 23, 2013

Grandma's Banana Bread

I had some bananas that were about to go bad so I decided to whip up some banana bread. This recipe caught my eye because it doesn't use a bread pan.... (plus it's very yummy)


2 Cups sifted flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ Cup shortening
1 Cup sugar
2 eggs
1 teaspoon vanilla
1 Cup mashed bananas (make sure they are very ripe for the best flavor)
½ Cup chopped pecans (I like to use pecan chips)
1 teaspoon flour


Preheat oven to 350 degrees and grease a 9 inch tube pan, set aside.

Sift together the 2 cups flour, baking soda, cinnamon, salt and nutmeg.

Cream together the shortening and sugar. Blend in eggs and vanilla; mix well. Add the dry ingredients alternately with the bananas, mixing just until blended.

Combine the pecans and 1 teaspoon flour; stir into batter. Pour into the prepared 9" tube pan.

Bake in the preheated oven for 45-50 minutes or until bread tests done. Cool in the pan for 10 minutes then remove and cool on a rack. This recipe makes 1 loaf.

Monday, April 15, 2013

Riesling Peach Glazed Ham!

Riesling-Peach Glazed Ham

I made this ham for our extended family reunion. Everyone loved it and there was no leftovers!!!!
  • 1 fully cooked smoked bone-in half ham (6-8 lb)
  • 1 cup Riesling wine
  • 2 sprigs fresh thyme
  • 1 shallot, finely chopped
  • 1 18 oz jar peach preserves
  • ½ cup packed light brown sugar
  • ½ cup stone-ground mustard
  1. Preheat oven to 350 degrees
  2. Line a shallow roasting pan with foil
  3. Place ham on the rack in roasting pan
  4. Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone
  5. in a 1 quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat
  6. Reduce heat and simmer uncovered until the wine is reduced to ½ cup
  7. Remove from heat and discard thyme sprigs
  8. Stir in peach preserves, brown sugar, and mustard
  9. Brush half of glaze mixture over ham
  10. Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes
  11. Cover loosely with foil
  12. Bake 30 minutes longer or until thermometer reads at least 140 degrees
  13. Let stand 15 minutes before slicing and serving

Wednesday, March 20, 2013

Mississippi Mud Pie

This type of pie was new to me. I will confess, since I've never made anything like this before, I ended up failing on the first attempt. I apparently didn't let it cook long enough after adding the egg yolks so the filling didn't set and it ended up being more like a loose pudding than a pie. Don't get me wrong, it still tasted really good, but I was embarrassed when I brought it to the dinner party we went to.... The second one, however, did turn out nicely. It is the one pictured. This is a dessert to impress for sure!

What you will need:

For the crust:

25 chocolate wafer cookies (6 ounces) broken into pieces, or 1 1/2 cups wafer cookie crumbs (I ended up using chocolate graham crackers because I could find any chocolate wafer cookies anywhere)
1/2 cup pecan halves
4 tablespoons melted unsalted butter

For the filling:

2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
1/4 teaspoon pure vanilla extract
2 tablespoons cold unsalted butter, cut into small pieces

For the topping:

1/2 cup heavy cream
1 teaspoon sugar
1/4 teaspoon pure vanilla extract
coarsely chopped pecans, for garnish

Make the crust first:

Preheat the oven to 375 degrees.
In a food processor, grind the wafers and pecans until fine crumbs form. Add melted butter and process till combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate till firm, about 15 minutes. Bake 8-10 minutes; transfer to a wire rack and let cool completely. 

Now make the filling:

Combine the sugar, cocoa, cornstarch and salt in a medium saucepan. Slowly whisk in milk (it helps if all these ingredients are at room temperature). Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated (it may be easier if someone helps you with this part). Return mixture to saucepan and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes (this is where I failed the first time, so make sure you let it cook long enough). Pour the mixture through a fine sieve into a bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.

Pour the filling into the crust. Press plastic wrap directly on the surface of the custard; refrigerate for 4 hours or up to 1 day. 

Make the topping:

Just before serving, in a chilled bowl, beat cream, sugar and vanilla until soft peaks form. Spread whipped cream over pie and sprinkle with the pecans.

Enjoy :)

Tuesday, February 26, 2013

Tennessee Bacon Chocolate Chip Cookies

6 slices cooked bacon chopped
1 1/2 cups sugar
1 cup softened butter
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees
Mix the sugar, butter, eggs, and vanilla until smooth. Mix in the flour, cocoa powder, baking soda, and salt. Mix in the bacon and chocolate chips. 
Drop cookie dough by rounded spoonfuls onto ungreased cookie sheet.  Bake for 10-12 minutes, let stand and cool completely.

This is a unique way to make some tasty yet unusual cookies. Make these for your next office or church event and enjoy the reactions when you tell everyone the reason they are so good is because you used bacon! This recipe makes around 40 cookies.

Monday, February 18, 2013

Cajun Chicken Stew

We recently made this stew for a Mardi Gras themed dinner party we attended. The flavors all come together in a wonderful explosion in your mouth that will leave you wanting more. This stew is also very healthy and could easily be served over rice to mix things up.

Easy Cajun Chicken Stew

Serves 4

32 ounces low fat chicken broth
1 can white beans, rinsed and drained
1 medium onion, chopped
1 cup carrots, shredded
1 can diced tomatoes
6 ounces tomato paste
3 tablespoons Cajun seasoning
2 cups chicken breast, leftover chicken cooked and cubed or raw chicken. If you use raw chicken increase the cooking time.
¼ cup parsley, chopped
2 tablespoons lime zest
¼ cup lime juice

Combine all ingredients in a large saucepan over medium high heat and bring to a boil. Lower heat to medium and simmer for 30 to 40 minutes until vegetables are tender. Serve with cheese and sour cream if desired.

Wednesday, February 13, 2013

Chocolate Zucchini Cake


1 cup brown sugar
1/2 cup white sugar
1/2 cup margarine or butter
1/2 cup oil or applesauce
3 eggs
1 tsp. vanilla
1/2 cup sour cream
2 1/2 cups flour
1/2 tsp. cinnamon
 1/2 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated zucchini
3/4 cup chocolate chips.

Preheat oven to 350 degrees. Grease and flour a Bundt pan and set aside. Sift dry ingredients together and set aside. Cream sugars, butter and oil till light and fluffy. Beat eggs in one at a time, then add vanilla and sour cream. Stir in dry ingredients. Pour into prepare Bundt pan. Sprinkle chocolate chips on top. Bake in center of the oven for 45 minutes or till tests done. Cool in pan for about 15 minutes, remove from pan and cool on wire rack. Slice and enjoy with a tall glass of cold milk.

Monday, February 11, 2013

Sausage & Egg Breakfast Pizza

This was such a tasty Sunday brunch. It was very simple and fairly quick to make. We didn't use any mushrooms this time because we didn't have any on hand (and I don't particularly care for them). You could always add anything extra as a toppings as well. It was also very good the next day by warming it up in the oven.


What you'll need:

2 packages (8 ounces each) refrigerated crescent roll dough
1 pound bulk pork sausage
1/3 cup chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt(or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon butter or olive oil
1 1/4 cup sliced fresh mushrooms
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper jack cheese

Here's what you do:

Separate the crescent dough into 16 triangles and place on a greased 14-inch round pizza pan with points toward the center. Press on the the bottom and up the sides (or make a crust if no sides on your pan); seal the seams. Bake the crust at 375 degrees for 11-14 minutes or until golden brown.

Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to the package directions. stir into the sausage mixture and set aside.

In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter (or oil) over medium heat. Add egg mixture; cook and stir till almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake for 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Makes 8 servings.