A Meal to Impress...

your Valentine!

 

 

 

FILETS BOURSIN
2 Tbsp. soy sauce
6 (1" to 1-1/4" thick) slices beef tenderloin
1 (17-1/4 oz) package frozen puff pastry, defrosted
1/4 cup plus 2 Tbsp. fine, dry bread crumbs
4 ounces Boursin cheese (recipe follows)

 

Duxelles:
1-1/2 pounds mushrooms
2 medium onions or 8 shallots
¼ cup chopped parsley
Few drops of fresh squeezed lemon
Salt and pepper
2-3 tablespoons butter

 

Clean and trim stems of mushrooms. Chop very fine (or grate) mushrooms. Wrap in towel and squeeze out excess moisture. Heat butter and lightly brown chopped onions or shallots. Add mushrooms, salt and pepper and a few drops of lemon juice and stir over high heat until all moisture has completely evaporated. Stir in chopped parsley. Set aside and let cool completely.

 

Preheat oven to 400.
Rub soy sauce on both sides of filets. Heat oil over medium heat. Add filets and sear on each sdie about 2 minutes per side.
Cut pastry sheets in 4 squares. Roll 6 squares out to 10". Other two sheets can be used to cut designs for garnish (leaves, ribbons, etc.)
Sprinkle bread crumbs in center of each square to cover area size of filets.
Place filets on top of bread crumbs.Top with heaping Tbsp. of the Duxelle mixture.
Place dots of cheese on top of each Duxelle mixture. Gather pastry around filets, moisten with water and pinching at top to form topknot. Cut shapes from extra dough and adhere to each pastry pouch with water. Place knot side up in shallow baking pan. Bake ate 400 for 20-25 minutes until golden brown and puffed.

 

BOURSIN CHEESE
1 clove garlic
4 ounces unsalted butter, softened
8 ounces cream cheese
1/4 tsp. salt
1/2 tsp. fresh snipped basil
1/2 tsp. majoram
1/2 tsp. fresh snipped chives
1/4 tsp. crushed thyme
1/4 tsp. fresh ground pepper
1/2 tsp. fresh dill weed
Process all ingredients in blender or food processor until smooth. Spoon in small serving bowl. Chill overnight. Serve at room temperature.
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HERB GARDEN GREEN BEANS
2 Tbsp. olive oil
1/4 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/2 cup diced celery
1 cup chopped parsley
1 Tbsp. fresh snipped rosemary
1 Tbsp. fresh snipped basil
1/2 tsp. salt
2 lbs. fresh green beans cut in 2" pieces
Fresh ground pepper

 

Melt oil & butter in skillet. Add onion, garlic and celery. Cook over medium heat 5 minutes. Add parsley, herbs, and spices. Cover and simmer 10 minutes. Cook green beans in boiling water until crisp tender. Drain well and toss with sauce. Top with fresh ground pepper and additional parsley.
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BLUE CHEESE ONIONS GRATIN
1 lb. Spanish or Vidalia Onions
6 ounces blue cheese, crumbled
6 Tbsp. unsalted butter at room temp
2 tsp. worcestershire
1-1/2 tsp. fresh chopped dill weed
freshly ground black pepper

 

Preheat oven to 425 Generously grease 13x9 baking dish or pan. Slice onions and place in baking dish. Mix remaining ingredients and spread over onions. Bake in center of 425 oven for 20 minutes. Broil briefly to brown top.
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IRISH COFFEE PIE
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
Preheat oven to 300. Combine above ingredients and press in 9-inch pie plate. Bake 8 minutes; cool completely.

 

Filling:
1/2 cup milk
2-1/2 cups miniature marshmallows
3 Tbsp. Irish whiskey
1 qt. coffee flavored ice cream
1-1/3 cups whipped cream or topping
Shaved Chocolate

 

In medium suacepan, heat milk and marshmallows over low heat until marshmallows are melted. Remove from heat and cool 5 minutes. Stir in whiskey. Chill 1 hour.
Pack ice cream into crust. Freeze.
When marshmallow mixture is chilled, beat 2-3 minutes on high speed of mixer. Fold in whipped topping. Spoon onto frozen pie. Freeze 3 hours before serving. Garnish with shaved chocolate.

February 2013 Newsletter

Hi Everyone!

 

Hope this finds all well...know there have been so many sick with the changing weather, viruses and flus being passed around,

 

This month's recipes are all about Shrimp! One of my favorite food "groups" ;) And, of course, Nutella can be used in so many different ways! Try this Bundt Cake!

 

Hugs,

Paula

 

 

Food for Thought:
I Awaken, To Thoughts of You...
Moments we've spent together, Conversations we shared as we reveal our Innermost
Thoughts to one another.
I Awaken, To Thoughts of You...
The Hours spent Lying in your Arms, feeling your Embrace; your Warmth, Love and
Protection.
I Awaken, To Thoughts of You...
Knowing that I am Loved, even in the moments we spend Apart...that doesn't Cease our
new found Love.
I Awaken, To Thoughts of You...
The days that lie ahead of us, time to Share...time to Laugh...time to Love one another.
I Awaken, To Thoughts of You...
My best Friend, My Confidant...the one that knows me Without and Within...the One that
will Always be There for me.
I Awaken, To Thoughts of You...
Knowing that your Heart, Mind and Soul are likewise filled with Thoughts of me.
I Awaken, To Thoughts of You...
Knowing we will walk Hand in Hand...ever Pressing Forward; Together , Enlightened, Loved.

 

Paula 01/04/2009

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Caesar Salad Pasta
Feel free to substitute anchovy paste for anchovy fillets. Because it's milder than fillets, start with 1 Tbsp. paste, then add more according to your taste.

 

Makes: 4 servings; Total time: 30 minutes
COOK:
8 oz. dry linguine8 oz.
MELT:
2 Tbsp. unsalted butter
1⁄4 cup olive oil
1⁄4 cup diced shallots
1 can anchovy fillets in oil, minced (2 oz.)
3 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. minced lemon zest
2 tsp. Worcestershire sauce
1⁄2 tsp. red pepper flakes
OFF HEAT, TOSS:
8 cups chopped romaine lettuce
1⁄4 cup grated Parmesan
 Salt and black pepper to taste 
Cook linguine in a large pot of boiling salted water according to package directions; drain and set aside.

 

Melt butter with oil in a sauté pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Stir in lemon juice, zest, Worcestershire, and pepper flakes. Toss linguine with sauce to coat.

 

Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper. Serve pasta with Grilled Shrimp and Crouton Skewers.

 

Grilled Shrimp & Crouton Skewers
You can make the lemon oil ahead, but wait until just before grilling to brush it on the shrimp so the acid in the lemon juice doesn't cook them.

 

Makes: 4 servings (8 skewers); Total time: 30 minutes
WHISK:
1⁄2 cup olive oil
1 Tbsp. minced lemon zest
1 Tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
ALTERNATELY THREAD:
24 large shrimp, peeled, deveined, tails left on 
24 cubes Italian baguette, 1-inch thick
Preheat grill to medium. Brush grill grate with oil.

 

Whisk together ½ cup oil, zest, lemon juice, salt, and pepper.

 

Alternately thread shrimp and bread cubes onto eight metal skewers, then brush with lemon oil.

 

Grill skewers, covered, 2–3 minutes per side. Serve shrimp and croutons with Caesar Salad Pasta.
********************************************************************************
SPICY SHRIMP WILLIAM
1 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. minced celery
1 Tbsp. minced onion
1 garlic clove, minced
1/8 tsp. crushed red pepper flakes
1/2 cup diced tomatoes
1/4 cup diced green bell pepper
16 shelled, de-veined uncooked shrimp
(about 1/2 lb.)
2 Tbsp. white wine
1 Tbsp. fresh lemon juice
salt
fresh ground pepper
1 tsp. fresh snipped parsley
1 tsp. fresh snipped cilantro
2 cups hot cooked rice

 

In large skillet, heat oil & butter over med-high heat. Add celery, onion, garlic, red pepper flakes, tomatoes, and bell peppers; saute 8 minutes. Add shrimp, wine and lemon juice. Saute 5 minutes. Sprinkle with salt, pepper, parsley and cilantro.Spoon around bed of rice in serving dishes. Yields: 2 servings
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Cajun Alfredo Sauce

 

1/2 cup (1 stick) unsalted butter
1 12 oz pkg frozen seasoning blend
(the cajun trinity - onions, celery, bell pepper)
2 tsp chopped or minced garlic
1/8 tsp celery salt
16 oz heavy whipping cream
16 oz half/half 
8 oz shredded parmesan cheese
1 cup chopped provolone cheese
2 Tbsp. fresh snipped parsley
1tsp. Old Bay
Tony Chachere's or Zatarain's Creole Seasoning about 1-2 Tbsp. my preference

 

Saute vegetables in melted butter for 10 minutes...add remaining ingredients, cook until
thickened...if too thick, add milk until reaches desired consistency.

 

Serve over fettucine noodles topped with grilled chicken  or sauteed shrimp.
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Shrimp Scampi

 

1-1/2 lbs. raw shrimp, peeled
1/2 cup BUTTER (no substitutes)
3 cloves garlic, pressed or minced
1/4 cup FRESH lemon juice
Salt and Pepper
Tabasco Sauce
Chopped parsley

 

Preheat oven broiler. Melt butter and saute garlic; add lemon juice. Arrange shrimp in single layer in a shallow pan, add several dashes of Tabasco. Pour garlic butter over shrimp and season lightly with salt and pepper. Broil 2 minutes. Turn shrimp and broil 2 minutes. Using a slotted spoon; place shrimp on a serving platter and sprinkle with parsley. Pour garlic butter in a bowl and set on platter.

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Nutella Bundt Cake

 

1 cup Nutella, divided
4 large eggs, divided
1 box classic yellow cake mix (18.25 ounces)
1/2 cup buttermilk
1 cup confectioners sugar
2 tablespoons Frangelico liquor or hazelnut syrup

 

Preheat oven to 350°F. Lightly grease and flour 10-inch Bundt pan.
In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.
Remove 1 cup batter and mix with reserved Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon reserved Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted toothpick.)
Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

 

Serving ideas:
For a spring touch, sprinkle top of cake with candied orange and lemon slices.

 

Alternative:
To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.

 

(>'-'<)

Super Bowl Sunday!!! What's on the Menu?

Football Party Dip

FOOTBALL PARTY DIP
1 pound Hot Sausage Roll

1 (16 ounce) can baked beans

1 cup Barbecue Sauce

1 3/4 cups fresh diced tomatoes*

1 1/2 cups diced celery

1 1/4 cups diced onions

1 1/4 teaspoons garlic powder

Hot sauce to taste

Salt and Pepper to taste
 
Garnish Options:

3/4 cup shredded Cheddar cheese

1/3 cup sour cream

1 large bag tortilla chips

1/4 cup green diced onions

Directions
1.Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned.
Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over
medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans,
barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture.
Simmer together for 5 to 10 minutes and serve in a large bowl.
Garnish with cheddar cheese, sour cream and diced green onions on top if desired.
Serve with tortilla chips. Refrigerate leftovers.

Fiesta Shrimp Dip

1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)

Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.

Yields: 4 servings

p.s. you might want to double or triple the recipe!!!

Popper Dip

...6-8 slices of bacon, diced and cooked crispy
2 (8 oz) packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. (The seeds will make it a lotta hot.)
1 cup of cheddar cheese
1/2 cup of mozzarella cheese
1/4 cup diced green onion

Topping:
1 cup of crushed crackers ( I used Ritz-type)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well.
Put into oven proof dish. The size of the dish depends on how thick the dip is.
The thicker the dip the longer it may need to warm up.
My dip is usually about an inch thick...10-12 inch dish works best.

Cheesy Pimento Cheese
2 1/2 cups jarred chopped red pimiento peppers, drained
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup to 1/2 cup mayonnaise for desired consistency
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/2 tsp. crushed red pepper
Flat bread, for serving
In a food processor, pulse the peppers a few times.
Move the peppers to a large bowl. Pulse cheddar and
Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers a few times.
Add to pimentos and
Mix until fully incorporated.
Serve with
flat bread.

Nostalgia...

sometimes it works and others, NOT!

These 2 recipes are from Rick's days at Sewell Hall, Auburn, Alabama...room 324! Circa...late 60's

Saturday Morning began with these yummy biscuits for breakfast!

Sewell Hall Biscuits
3 cups White Lily Self-Rising Flour
1/2 cup vegetable or canola oil
a little lard, if desired
1/2 cup-3/4 cup buttermilk
1/2 tsp. salt
Preheat oven to 450-500 degrees. Heat oil in 10" cast iron skillet.
In mixing bowl, make well in center of flour/salt. Add oil & buttermilk.
Work dough until flour and liquid are incorporated.  I pinch off section of dough 
about size of golf ball and roll into ball (flouring my hands). Place in hot skillet.
Press down slightly. Bake in preheated oven, middle rack for about 15 minutes until golden brown.
Brush tops with 2 Tbsp. melted butter.

Saturday evening...Sewell Hall's Chili!

Sewell Hall Chili
1-1/2  to 2 lbs. ground round/sirloin or chuck... Brown & Drain!
1 to 1-1/2 cups chopped celery
2 large onions, chopped
1 or 2 bell peppers chopped (about 1-1/2 cups)
Saute celery/onions/bell peppers (aka The Trinity) in 2 Tbsp oil
Place in crockpot or Dutch oven.
Add 2 or 3 bay leaves
2 cans fire-roasted tomatoes (15 oz)
2 cans Dark Red Kidney Beans (I use VanCamp's)
4 tsp. chili powder
1/4-1/2 tsp. ground cumin
1 Tbsp. Smoked Paprika
5 cloves of garlic minced or 1 Tbsp.
1 stick butter
Bring to boil and reduce heat. Simmer for 1-1/2 hours or cook on low or in crockpot for 6-8 hours, add butter. Adjust salt & pepper to taste. ( I seasoned ground meat and adjusted seasonings as I went).
Remove bay leaves and serve.

Southern Family Magazine

In the January/February 2010 issue of Southern Family Magazine, I began doing the recipe section titled Southern Recipes. Southern Family Magazine is a local North Alabama publication that is distributed in the TN Valley. It may also be purchased online and delivered to you quarterly. Check it out, and check out the Recipe Archives for previous publications. Thank you, Shannon Phillips, for opportunity to be part of this publication.

http://www.southernfamilymag.com/index.cfm


A couple of previously published  recipes:

My French Country Omelet

6 slices bacon, cooked and crumbled *see

variations

2 russet potatoes, peeled and diced

1 cup Vidalia onion, diced

5 or 6 eggs, beaten

2 Tbsp. half & half

salt and pepper to taste

pinch of crushed red pepper

1/2 cup shredded Monterey Jack/Colby cheese

*see variations

2 Tbsp. fresh snipped chives

Preheat oven to 350.

Cook bacon over medium heat; crumble and set

aside.

Reserve 2 Tbsp. drippings.

Add potatoes and onions and cook until lightly

browned.

Beat together eggs, half & half, salt and peppers.

Reduce heat to medium-low.

Pour over potatoes.

Cook 2-3 minutes.

Top with crumbled bacon.

Sprinkle with cheese and chives.

Place skillet in oven and cook 5-6 minutes until

eggs are set.

*Variations: Use 1/2 lb. bulk sausage, crumbled and browned.

SOUTHWESTERN  COBB SALAD QUESADILLAS

FOR THE DRESSING

1⁄2 cup purchased ranch dressing

2 tsp. adobo sauce (from canned chipotle chiles)

1 Tbsp. minced fresh cilantro

Juice of 1/2 a lime

Salt and black pepper to taste

FOR THE SALAD

2 boneless, skinless chicken breast halves (4 oz. each)

Salt and black pepper

3 cups romaine lettuce, chopped

1⁄2 cup frozen corn kernels, thawed

1⁄2 cup avocado, diced

1⁄2 cup canned black beans, drained, rinsed

1⁄2 cup jarred roasted red bell pepper, sliced

1⁄2 cup grape tomatoes, quartered

1⁄2 cup corn chips, crushed

FOR THE QUESADILLAS

3 burrito-size flour tortillas

1 1⁄2 cups shredded Monterey Jack cheese

Olive Oil

Directions

- Preheat grill to medium.

- Stir all ingredients for the dressing together; cover

and chill.

- Brush chicken with oil, then season with salt and

pepper. Grill 4–5 minutes per side, or until cooked

through. Slice into strips.

- Toss chicken strips with all salad ingredients (except

the dressing); chill while assembling quesadillas.

- Assemble quesadillas with cheese. Fold over, brush

with oil and grill, covered, 1–2 minutes per side,

or until cheese melts and tortillas brown. Cut each

quesadilla into 4 wedges, toss salad with dressing,

and serve. (Store any leftover dressing for up to

1 week.)

Nutrition Information

Per serving: 688 cal; 25g total fat (11g sat); 75mg chol;

1730mg sodium; 65g total carbs; 8g fiber; 34g protein

JANUARY 2013 NEWSLETTER

Evening Everyone,

 

Thought  I would send my first newsletter for the upcoming year a bit early...will be working this weekend, off a couple of days and it will be 2013. Praying richest blessings on all my family and friends for the upcoming year.

 

Hugs, Paula

 

 

Food for Thought:
I  Awaken, to a New Year...

 

A new Chapter in my life...a new Venture...a new Pathway...searching and wondering what lies ahead.
As I turn the pages of life daily, new Chapters, new Ventures, new Pathways will unfold...
I will search diligantly to know that which is right and good for me, a new Chapter of happiness.
A new Venture to find love, laughter and contentment that I so desire.
A new Pathway...one that will open to trails of those things I have been missing in my life.

 

I  Awaken, To a New Year...a new Direction and Purpose for myself.  Fulfillment of the woman I am.
Direction, Purpose and Fulfillment  are those things that I find myself desiring.
Whether that Direction will be alone or shared with another, only time will tell.
Purposely seeking to make life worthwhile, seeking to enhance myself and others.
Fulfillment of knowing who I am, where I am going;  not compromising myself or my convictions.

 

I Awaken, To a New Year...completing old Chapters...having learned from life's experiences.
Ready to enter  new Ventures each day...seeking what Direction will be traveled.
Walking Life's Pathway with Purpose...enhancing life from day to day.
Finding Fulfillment...making a difference in my life and others...
I Awaken, To a New Year...a New Me, unfolding new Chapters, new Ventures and New Pathways.

 

Paula

***************************************************************

 

 

Mushroom Puffs
from Patty Sandlin

 

Ingredients:
1 (8-oz.) package cream cheese, softened
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
Preparation
 Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
 Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
 Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
 Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

 

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Sarasota's Cheesy Ham Dip in a Bread Bowl

Kim Churchill

Ingredients
1 round loaf pumpernickel bread

 

crackers or bread sticks

 

vegetables of your choice

 

 

 

Filling:

 

2/3 cup baked ham, diced (deli ham works great)

 

1 small white onion, diced fine

 

1/2 cup scallions, diced fine (white and green parts)

 

1/2 teaspoon garlic, minced

 

1 jalapeno, minced (seeds and ribs removed)

 

1 (4 ounce) can green chilies, drained

 

2 cups white cheddar cheese, shredded

 

1 (8 ounce) package cream cheese, softened

 

1 1/2 cups sour cream

 

1/4 teaspoon worcestershire sauce

 

pepper to taste

 

pinch of salt

 

How To Make This Recipe
Step 1 Dip ... Add the cheddar cheese, cream cheese, sour cream, ham, green chilies, jalapeno, scallions, onion, garlic, worcestershire, pepper, salt (go easy); then mix well and set to the side. Make sure to taste for seasoning.
Step 2 Bread ... Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Using a knife and a spoon, cut and then scoop out as much of the bread as you can without cutting through the loaf. You still want to keep a nice layer of the bread on the inside, so it isn't too thin. Save that bread - it makes a great dipper.
Step 3 Fill the hollowed bread loaf with the dip; cover with top slice of the bread loaf and wrap the loaf in heavy duty foil - or 2 sheets of regular foil.
Step 4 Bake ... Preheat a oven to 350 degree oven and bake 1 hour on the middle shelf.
Step 5 Serve ... Enjoy with the bread scooped out, cut in small cubes; crackers, bread sticks, vegetables, broccoli, par boiled potatoes, and asparagus is a favorite as is broccoli. Basically any of your favorite dippers. ENJOY!
Step 6 A fun, easy, and different dip, which is just that little bit unique. And the best part is - it is kid and adult friendly which you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then finish it in their oven for the remaining 15-20 minutes, and it comes out great. Also, it will also stay warm wrapped up in the foil and then a towel wrapped around it for a good 30 minutes after you remove it from the oven. It is best served warm, but room temp is just fine for this dish.

 

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BUFFALO CHICKEN DIP

 

"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
1.5 lbs. shredded chicken
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's
Red Hot®) 1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4
inch pieces
1 (8 ounce) box chicken-flavored
crackers (or your favorite)

 

Directions:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

 

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Fiesta Shrimp Dip

 

1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)

 

Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.

 

Yields: 4 servings

 

p.s. you might want to double or triple the recipe!!!

 

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Paula's Smoked Salmon Spread
Paula George

 

1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery

 

Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread, crostinis or "good" crackers to spread on.

 

 

 

 

Family Favorite Christmas Candies!!!

I have made numerous candies over the years for my family that includes 3 children, 6 grandchildren and 2 great-grandchildren. These are a few favorites of family and friends.

Old Fashioned Potato Candy (Jeremy's favorite)

Ingredients

• 1 small potato
• 2 pounds confectioner's sugar
• peanut butter

Instructions

1. Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
2. Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch. Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
3. When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator

Chocolate Peanut Butter Squares aka Homemade Reese's Cups (Josh's Favorite)

1 sleeve of graham crackers, crushed
1 cup peanut butter
1/2 cup butter, melted
2-1/2 to 3 cups powdered sugar
12 oz. chocolate chips
1 Tbsp. Butter

Mix melted butter & peanut butter until well blended.

Add graham cracker crumbs and confectioners sugar.

Mix thoroughly to combine.

Place peanut butter mix into a lightly buttered 13x9 pan.

Melt chocolate chips and Tbsp. of butter in microwave, stirring
every 30 seconds.

Pour chocolate mix over peanut butter and spread evenly.

Chill until firm before cutting into bars.

Jill's favorite! NONE...like me, she doesn't care for a lot of sweets unless it is LEMON! ;)

Grandma Cadelle's Pecan Pralines (My longtime friend Marsha Banko's favorite)

Cadelle was my step-grandmother...lived in Algiers, LA.
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat and boil for 8 minutes.
Remove from heat and add:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

1. refrigerator.