Friday, October 14, 2016

Georgia Cornbread Cake





Georgia Cornbread Cake Recipe 
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

55 min | 20 min prep

1 cake

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking 
1 cup brown sugar or 1/2 cup Splenda brown sugar blend 
4 eggs, beaten 
1 cup vegetable oil 
1 1/2 cups self-rising flour 
1 teaspoon vanilla 
2 cups pecans, chopped very fine ( I used pecan meal)

I also added 1 cup finely chopped pecans and 1 cup finely chopped dried apricots.

Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. 
Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecan meal and stir until evenly mixed. Stir in chopped pecans and apricots. 
Spoon into prepared pan and bake for 30 to 35 minutes. 
GEORGIA CORNBREAD CAKE, my way!

King's Ranch Casserole

Fall brings out the need for comfort foods as the weather begins to change.
Tonight, called for King's Ranch Chicken Casserole.


3-4 lb. chicken, cooked, deboned & shredded
or I use 1 rotisserie chicken skinned, deboned & shredded
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream (I use reduced fat)
1/2 lb. cheddar cheese, grated
1/2 lb. Monterray Jack cheese, grated
1 package corn tortillas chips
1 can Ro-Tel tomatoes and green chiles ( 1 large jar chunky Pace Medium heat salsa)
1 or 2 small cans diced green chiles
Mix chicken, onion, soups, sour cream, salsa or Rotel tomatoes, & diced green chiles. 
Layer: 2 cups, slightly crushed tortilla chips, 1/2 of the chicken mixture. 1/2 of each cheese. Repeat layers. Cover with foil & 
Bake at 350 for 30-40 minutes, remove foil & bake 10 additional minutes. 

Friday, October 7, 2016

Blackberry Wine Cake



BLACKBERRY WINE CAKE

1 Duncan Hines white cake mix
1 (3 oz.) pkg. blackberry Jello
1/2 c. oil
1 c. blackberry wine
4 eggs
1 c. pecans, finely chopped

GLAZE:

1 c. powdered sugar
1 stick butter
1 c. blackberry wine

Preheat oven to 325 degrees. Grease and flour bundt pan. Place pecans in bottom of pan. Combine cake mix, Jello, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake for 50 to 60 minutes. Allow cake to cool.Melt butter and sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cake.

Sunday, October 2, 2016

Chicken Pot Pie Soup with Puff Pastry Croutons

Check it out here:


  Chicken Pot Pie Soup with Puff Pastry Croutons
 from Splendid Soups and Spectacular Sides 
4 Tbsp unsalted butter
 1 cup diced onion 
1 cup diced celery 
1 cup quartered button mushrooms ( I used Baby Bellas) 
1/2 cup diced carrot 
2 tsp minced garlic (I used 4 large cloves, minced) 
1 1/2 cups diced red potatoes (I used, unpeeled red potatoes) 
1/4 cup flour 
2 Tbsp dry sherry (I used 1/2 cup Dry Vermouth) 
5 cups chicken broth 
2 cups cooked, shredded chicken ( I cut and sautéed 3 chicken breasts in 2 Tbsp. Olive oil, seasoned with salt and pepper) 
2 Tbsp fresh thyme (or 1 tsp. dry) 
1 bay leaf 
1/2 tsp kosher salt 
1/4 tsp black pepper 
pinch of ground nutmeg 
1/2 cup frozen corn kernels 
1/2 cup frozen green peas 
2 Tbsp chopped fresh parsley (or 1 Tbsp. dry) 
2 tsp freshly squeezed lemon juice 
salt & pepper, to taste (I didn't find it necessary to add any more salt or pepper)
 Puff Pastry Croutons
 Melt butter over medium high heat in the pot you will use to make the soup. Sauté onion, celery, mushrooms, carrot and garlic for about 4 minutes. Add potatoes and cook about 3 minutes more. Whisk in the flour and cook a couple of minutes to get rid of the raw taste. Deglaze pan with sherry. Stir in broth, chicken, thyme, bay leaf, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are cooked through and the mixture has slightly thickened. Stir in the corn, peas, parsley and lemon juice. Taste and adjust seasonings. Ladle into bowls and top with croutons. 
Puff Pastry Croutons 1 sheet frozen puff pastry, thawed 1 egg 1 Tbsp water kosher salt grated Parmesan (about 1/4 cup) paprika (about 1 tsp., I used Smoked Paprika) Preheat oven to 450°F and line a baking sheet with parchment or Silpat. Roll pastry out on floured surface to 1/4" thick. Beat egg with water and brush over dough. Sprinkle with salt, Parmesan and paprika. Cut in 1 1/2" squares and transfer to baking sheet. Bake 15-20 minutes or till puffed and golden brown.
Note:  Another favorite soup that I served at the restaurant in Athens, AL...



Chicken Ole' ...

Can also see it here! MEAL Plan Monday #31


from Southern Living Cooking School circa '90's

Chicken Ole'

From Southern Living Cooking School

2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts

Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
TOPPINGS:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Diced Avocado
Sour Cream, Lettuce & Tomatoes